GEMENGDE SAADBROOD

Hierdie resep is lekker gesond en goed vir die spysvertering. Geniet dit!


Gemengde saadbrood:

700g koekmeel
5ml (1t)sout
150g gemengde sade
15g koekie suurdeeg, gekrummel
450ml water
10ml (2t) olyfolie

Verhit oond tot 200grade.

Meng die meel, sout en sade in ‘n mengbak en maak ‘n holte.

Meng die suurdeeg met 50ml water tot goed gemeng en gooi in die holte.

Meng die res van die water en die olyfolie by en meng tot sagte ‘n deeg. Voeg water by indien nodig.

Knie die brood op ‘n oppervlakte wat met meel bestrooi is tot elasties en glad. (Ongeveer 10 min) Sit in ‘n bak, bedek met klam kombuisdoek en laat die deeg teen kamertemperatuur tot twee keer die volume rys, ongeveer 2 uur.

Sodra die deeg na wense gerys het, knie die deeg vir nog 1min op meelbestrooide oppervlakte en deel in twee. Plaas elke deel in ‘n gesmeerde broodpan. Die panne behoort halfpad gevul te wees. Laat staan die deeg weer onder ‘n doek tot amper weer dubbel in volume gerys (ongeveer 1 uur).

Verhit oond tot 200grade

Maak die doek oop en sny met ‘n skerp mes patrone oor die deeg. Smeer elke broodjie met bietjie melk en gooi ekstra sade bo-op.
Bak 35 min of tot goudbruin.
Laat afkoel. 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/gemengde-saadbrood.html

GEBAKTE EIERS IN HASH BROWN KOPPIES

GEBAKTE EIERS IN HASH BROWN KOPPIES

Baked Eggs in Hash Brown Cups

6 tot 8 ferm aartappels

24 eiers

sout en peper

spray and cook

Spuit 'n muffinpan baie goed met kossproei.

Kook die aartappels tot gaar en verwyder die velletjie. Rasper die aartappels, strooi met sout en peper  en skep dan omtrent 3 tot 4 eetlp vol in elke holtetjie. Druk dit goed vas met die vingers. Maak 'n nessie met kante. Spuit goed met kossproei.

Bak nou vir 15 tot 20 minute. Maak seker dit brand nie.

Laat afkoel. 

Breek nou eiers oop in elke holtetjie en strooi sout en peper oor.  Spuit weer met kossproei en bak dan ongeveer 15 min tot gaar.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/gebakte-eiers-in-hash-brown-koppies.html

FROZEN CHICKEN FINGERS

FROZEN CHICKEN FINGERS

INGREDIENTS

CHICKEN FINGERS:

2 cups corn flake cereal

2 ounces whole wheat melba toast  (60g)

1/3 cup finely grated Parmesan

1 tablespoon finely chopped fresh parsley, optional

1/2 teaspoon sweet paprika

Kosher salt

2 large egg whites

2 pounds chicken tenders (1kg)

RED PEPPER-BASIL DIPPING SAUCE:

1/2 cup 2-percent Greek Yogurt

2 tablespoons chopped fresh basil

2 tablespoons chopped roasted red pepper

1/2 teaspoon white wine vinegar

1 small clove garlic, grated

Kosher salt

Nonstick cooking spray

Directions

For the chicken fingers:

Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.

Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.

For the sauce:

Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.

Preheat the oven to 425 degrees F.  220 *C

Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

Source: foodnetwork
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/frozen-chicken-fingers.html

FRESH AND SUNDRIED TOMATO TART

FOTO INA PAARMAN

Fresh and Sundried Tomato Tart
Serves 4-6

This olive oil pastry will definitely become one of your favourites, not only because it is a healthier option, but it also tastes delicious with any savoury filling and is easy to make. The only watch point is to leave it at room temperature for 30 minutes to soften after mixing and before rolling.

The roasted fresh and sundried tomato combination is an absolute hit! If making in advance - bake the pastry and roast the tomatoes. Assemble and bake for the final 10 minutes on the day.

CHOLESTEROL FREE OLIVE PASTRY

1½ cups (180 g) cake flour
6 T (90 ml) olive oil
3 T (45 ml) cold water
3 T (45 ml) Ina Paarman's Olive Pesto

Sift flour. Whisk together oil, water and Olive Pesto, and add to sifted flour. Stir with a knife until all dry ingredients are moistened, but still crumbly. Press mixture together, cover and set aside for 30 minutes. This resting time is vital to make the pastry pliable. Roll out once ± 1cm thick and fold into 1/3's. Re-roll out thinly next time to fit the pan.
Adjust the oven rack to middle position.Preheat oven to 200°C.
Line a rectangular loose bottom flan tin, 20cm x 28cm with the pastry.
Line pastry with baking paper and weigh it down with pastry weights or dried beans. Bake for 10 minutes, remove paper and beans. Put back in the oven for 3 minutes.

TOMATO FILLING

400 g ripe baby tomatoes cut in half lengthways
1 x 240 g pack Ina Paarman's Sundried Tomato Quarters, drained and halved
2 t (10 ml) sugar
2 t (10 ml) Ina Paarman's Vegetable Spice
2 T (30 ml) Ina Paarman's Balsamic Vinaigrette
½ cup (125 ml) calamata olives
2 T (30 ml) Ina Paarman's Olive Pesto
½ cup (125 ml) parmesan or pecorino cheese, grated
fresh basil for garnishing

In a mixing bowl, toss halved baby tomatoes, sundried tomatoes, sugar, Vegetable Spice and Balsamic Vinaigrette, together and spread out in an oven roasting pan.
Bake open at 200°C for 15 minutes until flavours are concentrated.
Spread Olive Pesto thinly over pastry base. Sprinkle grated cheese over.
Spoon tomato mixture into pastry shell. Dot with olives.
Finish off in the oven for a final 10 minutes. Garnish with basil.

VARIATION:

The olives can be replaced with one red bell pepper, finely sliced and roasted with the tomatoes.
Instead of using the Olive Pesto in the pastry, use our Basil Pesto, it is delicious teamed with the tomato filling.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/fresh-and-sundried-tomato-tart.html

SOET SPESERY WORTELSLAAI

SOET SPESERY WORTELSLAAI


’n Heerlike slaai met ’n Indiese kinkel!


Genoeg vir 4 mense
Bereiding: 15 minute
Staantyd: 2 uur

8-10 wortels, skoongeskraap
30 ml (2 e) suiker
15 ml (1 e) gouestroop of heuning
10 ml (2 t) sout
2 ml (½ t) fyn gedrukte knoffel
10 ml (2 t) rissiepoeier
2 ml (½ t) borrie
4 stukke kassia
80 ml (¹∕³ k) sonneblomolie
80 ml (¹∕³ k) bruinasyn
gekapte vars koljander

Sny die wortels in vuurhoutjiegrootte-repe.
Meng die oorblywende bestanddele behalwe die koljander en giet dit oor die wortels. Laat ’n uur of twee staan.
Garneer met die koljander.
Eet dit dieselfde dag – die slaai gis as dit te lank gelos word. http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/soet-spesery-wortelslaai.html

BAKSAKKIE HOENDER

BAKSAKKIE-HOENDER

6 hoenderporsies

30 ml (2 e) cajun-speserye

sout en peper

10 ml (2 t) olyfolie

5 ml (1 t) meel

8 babawortels

8 babauitjies, gehalveer

8 baba-aartappels

’n paar takkies vars tiemie

Verhit die oond tot 180 °C.

Geur die hoender met die speserye, sout en peper en besprinkel met die olie. Gooi die meel in ’n groot baksakkie.

Pak die wortels, uie, aartappels en tiemie in die baksakkie en skud goed.

Pak die hoender op die groente in die sakkie.

Bind toe, plaas op ’n bakplaat en bak 40-45 minute tot gaar.

Sit voor saam met slaai.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/baksakkie-hoender.html

KOESKOES GEVULDE PATATS

KOESKOES GEVULDE PATATS

4 patats, gewas

olyfolie

KOESKOES

375 ml (1½ k) koeskoes

60 ml (¼ k) koljanderpesto

15 ml (1 e) olyfolie

2 wiele fetakaas, in blokkies

15 ml (1 e) suurlemoensap

sout en peper

Verhit die oond tot 180 °C.

Pak die patats op ’n bakplaat; besprinkel met die olie. Oondbraai 30-45 minute.

Sny die bokant van die patats af; hol effens uit.

Koeskoes

 Maak dit gaar volgens die aanwysings.

Meng die res van die bestanddele by; geur met die sout en peper.

Skep die koeskoes in die patats en sit voor saam met Griekse jogurt en koljanderblare. 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/koeskoes-gevulde-patats.html

BUTTERSCOTCH BLOKKIES

BUTTERSCOTCH BLOKKIES

Hou tande hou…. lekker..!!

350ml bruinsuiker
10ml asyn
200g botter
200ml water
2.5ml vanieje essens

Meng suiker, asyn, botter en water in ‘n kastrol roer dit oor stadige hitte tot die suiker opgelos is.
Kook sonder om verder te roer tot dit die harde kraakstadium bereik het, as dit in koue water getoets word.
Voeg die vanielje essens by en gooi dit in ‘n vlak pan uit wat met botter gesmeer is.
Laat dit effens afkoel en merk vierkantige blokkies daarop uit voordat dit hard en koud is. Breek in stukkies as dit koud is.
boerekos.com

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/butterscotch-blokkies.html

BILTONGSLAAI

BILTONGSLAAI


Genoeg vir 4 mense
Bereiding: 10 minute
Gaarmaaktyd: geen

1 pak baba- of kruieslaaiblare
1 pakkie (30 g) vars koljanderblare
8 rooi sprietuie of ½ rooi-ui, gekap (opsioneel)
handvol grasuie (opsioneel)
200 g klam biltong
1 rol chevin-bokmelkkaas, in skywe gesny
4-5 gepreserveerde middelslagvye
125 ml (½ k) rou kasjoeneute en pampoensade, in ’n droë pan gerooster

SLAAISOUS
80 ml (⅓ k) olyfolie
30 ml (2 e) balsemieke reduksie
15 ml (1 e) gewone balsemieke asyn
5 ml (1 t) mosterdpoeier
15-20 ml (3-4 t) strooisuiker
10 ml (2 t) gekapte koljander
5 ml (1 t) gemaalde peper

Meng al die bestanddele vir die slaai in ’n groot slaaibak.

Klits die bestanddele vir die slaaisous saam en giet net genoeg oor die slaai om dit aan te klam.
Verkoel tot en met opdiening.  http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/biltongslaai.html

MIKROGOLF SJOKOLADEMOUSSE

MIKROGOLF SJOKOLADEMOUSSE
Genoeg vir 8-10 mense
Bereiding: 15 minute
Verkoeltyd: oornag

20 wit malvalekkers, kleiner geknip
200 g baksjokolade, in blokkies gebreek
1 blik (380 g) ingedampte melk, verkoel
ekstra malvalekkers, gesmelt
Plaas die malvalekkers, sjokolade en ’n bietjie van die ingedampte melk in ’n glasbak en mikrogolf tot gesmelt. Roer elke minuut of wat.
Klits die oorblywende ingedampte melk styf en vou by die mengsel in.
Skep die mengsel in klein bakkies of een groot bak en verkoel tot gestol.
Smelt die malvalekkers sowat 40 sekondes per keer in die mikrogolfoond. Roer gereeld en skep dit op elkeen
van die koppies.

WENK
Dis belangrik om smeltende malvalekkers gereeld te roer sodat dit ’n gladde mengsel vorm. Om dit nog gladder te kry, kan jy ook ’n paar lepels water, botter of olie by die malvalekkers voeg terwyl dit smelt.

Mari Olivier van Huisgenoot

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/mikrogolf-sjokolademousse.html

GRENADELLA EN SJOKOLADE KOEKSTRUIF

Bereiding: 15-20 minute

Staantyd: sowat 1 uur
Genoeg vir 6 mense

1 sponskoek of ’n paar klein rolkoeke
1 blik (380 g) gekookte kondensmelk
12 ryp grenadellas se pulp
1 L (4 k) Griekse jogurt
4 (32 g elk) Flake-sjokoladestafies, gekrummel
Sny die sponskoek of klein rolkoeke in skywe of stukke en pak die helfte daarvan in ’n groot, diep glasbak.
Skep die helfte van die kondensmelk bo-op die koek, gevolg deur van die grenadellapulp.
Skep die helfte van die jogurt bo-oor en sprinkel van die sjokoladekrummels bo-op die jogurt.
Herhaal met die res van die bestanddele en eindig met sjokolade en grenadellapulp.
Laat staan ’n uur of oornag in die yskas.
Huisgenoot 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/grenadella-en-sjokolade-koekstruif.html

BAKED HAM AND CHEESE SANDWICHES

BAKED HAM AND CHEESE SANDWICHES
Ingredients

1 12 pack of Hamburger Rolls
400g deli ham, shaved
400g Swiss cheese, thinly sliced
3/4cup butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped

Directions
1. Heat oven to 180C. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

3. In a greased 22×32 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

4. Replace the tops of the rolls and spread the remaining onion mixture over top.

5. Cover and bake for 15-20 minutes and, once finished, separate for serving.
resepte-recipes
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/baked-ham-and-cheese-sandwiches.html

FUDGE PICASSO KOEK

BASE:
100 g bittersweet chocolate
3 tbsp water
4 eggs, separated
½ cup sugar
100 g walnuts, chopped
2 tbsp flour

MOUSSE FILLING:
100 g bittersweet chocolate
3 tbsp water
1 cup heavy cream

ICING:
2 tbsp sugar
2 tbsp water
2 tbsp cocoa powder
3 tbsp butter
50 g bittersweet chocolate

Preheat oven to 180°C.
Grease and wax-paper the bottom of a 10″ springform pan.
Melt the chocolate in a double boiler or in the microwave, add the water and mix well.
Beat egg whites stiff with the sugar.
Fold in the chocolate, nuts and flour.
Spoon mixture into the pan and bake for 40 minutes.
When the cake is baked it sinks in the middle. Cool completely.

MOUSSE FILLING:
Melt chocolate as before and add water.
Whip the cream and gradually Add the chocolate while whipping.
Spoon the mousse onto the base, ice and keep chilled.

ICING:
Put sugar and water in a small pot and heat to melt the sugar.
Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth.
Using a spoon, drizzle on the cake. Grated chocolate or chocolate curls can be substituted for the icing

resepte-recipes 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/fudge-picasso-koek.html

MIELIEMEEL BROODJIE

MIELIEMEELBROOD
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/mieliemeel-broodjie.html

1k Mieliemeel
1k Koekmeel
2 t Bakpoeier
60ml Botter
1k Melk
1 eier
¾ Blikkie Heelpit mielies
1 k Gerasperde kaas
oond 200*C
Sif jou droe bestanddele saam
Vryf die botter in met jou vingers
Klits die eier en melk en mielies saam in n bakkie
Voeg jou kaas by jou meelmengsel
Roer jou melkmengsel by die meel
Gooi uit in n gesmeerde pannetjie en strooi bietjie paprika bo-oor en bak vir so 30min tot gaar
Laat afkoel in jou pan *Geniet hom>>Lekker bros**Helena Kruger*Lekker Resepte vir die Jongergeslag*5/1/14

MIELIEMEEL BROODJIE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/mieliemeel-broodjie.html
250ml mielie meel
375ml koek meel
20ml bakpoeier
15ml suiker
1 blik pit mielies
125ml kaas
2 eiers
50ml mayo
300ml melk
50ml sonneblom olie

Stel oond op 180.
Meng meel, bakpoeier, suiker, mielies en kaas in n groot meng bak.
Klits eiers, mayo, melk en olie.
Meng by droe bestandele.
Gooi beslag in broodpan en bak vi ongeveer 50 min
.*19/06/2014 *Elizma Immelman de Klerk

SONSKYN ONTBYTPAN

Sonskyn-Ontbytpan 

BESTANDDELE
2 kop kaas gerasper
2 kop mozzarella kaas gerasper
2 el botter
1 pakkie sampioene, fyn opgesny
klein uitjie - fyn opgekap
1 medium soet rooi rissie in klien blokkies opgekap
2 kop vol opgesnyde ham
6 eiers
2 kop melk
1/2 kop koekmeel
1 tl vars pietersielie
sout na smaak
swart gemaalde peper na smaak

Voorverhit oond na 180 C

Meng saam cheddar & mozzarella in mengbak, gooi nou 3 koppies van die kaas in jou gesmeerde oondbak se bodem.
Smelt botter oor medium hitte in kastrol gooi:sampioene, uie, rooi rissie by en braai liggies saam.
Versprei eweredig bo-oor kaas in oondbak, gevolg met ham, en pietersielie , sprinkel nou die oorblywende kaas mooi bo-oor
Maak koekmeel met bietjie melk aan tot pasta,
Kits eiers en melk saam
Voeg meelmengsel by, geur met sout, peper na smaak en klits tot mooi gladde mengsel
Gooi nou versigtig oor gebraaide mengsel
Bak in voorverhitte oond vir 35 min tot gestol en goudbruin

Laat staan vir minstens 10 voor sny in blokke en opdien met lekker roosterbrood
Boerekos.com

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/sonskyn-ontbytpan.html

BABA AARTAAPPELSLAAI MET JOGURT SUURROOMSOUS

Baba-Aartappelslaai met Jogurt-Suurroomsous

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/baba-aartaappelslaai-met-jogurt.html
1 kg baba-aartappels, geskrop en gehalveer
250 ml suurroom
100 ml dik mayonnaise
250 ml Griekse jogurt
15 ml heelkorrelmosterd
vars gemaalde swartpeper
vars pietersielie, gekap
suiker na smaak

Kook aartappels in sout tot gaar, maar ferm. Meng res van bestanddele saam en giet oor aartappels. Bedek en hou in yskas tot nodig...
boerekos*

SPUR WINGS

HOENDERVLERKIES EIE AAN SPUR SIN
Francoise Jordaan
 Met my eie "tweaks" by:
Vat jou vlerkies wat klaar in porsies gesny is en pruk met 'n skerp messie.
Strooi hoender spesery en laat rus in die yskas vir tenminste 'n uur maar oor nag is die beste.... (Ziplock bags is baie goed hiervoor...)
Verhit jou olie vir diep braai en "deepfry" tot goud bruin.
Dit word baie maklik gaar omdat die beentjies help om die hitte te versprei.
Ek verhit dan ook Spur se "basting sauce" in 'n aparte pan tot dit prut.
Ek gooi my vlerkies reguit van die olie af in die pan vir omtrent 2 minute en ek maak seker dit is heeltemal bedek met die sous.
Die verhitting van die sous maak dit lekker taai en laat dit goed aan die hoeder kleef. Bediem met "Durkie" sous en suuroom of bloukaas sous.
DEFINE! Hoop dit help.N.S<>Francoise Jordaan. As jy die hele resep volg tot na die basting sous is dit die sticky wings. As jy stop nadat dit gediebraai is is dit die gewone spur wings.
 22/3/14>http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/spur-wings.html

GEBRAAIDE GEELSTERT OP DIE KOLE

GEELSTERT GEBRAAI
Marius van der Westhuizen
Garlic , suurlemoen sap , swart peper en botter wat gemelt is.
Gooi garlic in botter.
Verf die vis die heeltyd met garlicbotter en suurlemoensap.
Swart peper op elke kant na jy botter op geverf het.
Hou aan vis verf met botter totdat hy gaar is. GENIET..22/3/14> http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/gebraaide-geelster-op-die-kole.html

CHIMICHANGAS CHEESECAKE

STRAWBERRY CHEESECAKE CHIMICHANGAS
1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
3/4 cups sliced strawberries, divided
1 Tablespoon Simply Organic Cinnamon
Vegetable oil, for frying

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.* bestyummyrecipes 22/3/14 http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/chimichangas-cheesecake.html

SLOW COOKER VEGETABLES

Slow-Cooker New Potatoes and Spring Vegetables

2 pounds small new potatoes
2 cups baby-cut carrots, cut lengthwise in half
1 large sweet onion , cut in half and thinly sliced
1 teaspoon salt
1 pound asparagus spears, cut into 2-inch pieces
¼ cup olive or vegetable oil
6 tablespoons chopped fresh dill weed
1 to 2 teaspoons grated lemon peel
1  tablespoons Dijon mustard
1 teaspoon salt

Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker.
 Top with onion and potatoes; sprinkle with 1 teaspoon salt.
Cover and cook on Low heat setting 5 to 6 hours.
Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl.
Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally. bettycrocker.com http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/slow-cooker-vegetables.html

GEBRAAIDE VET SKAAPRIB

GEBRAAIDE VET SKAAPRIB
Stefaans Blaauw
Vat n VET skaap RIB, nie n lam ribbetjie nie...
Smeer dit lekker in met bruin asyn
Spesery dit met DELI se BBQ-SWA
Rol dit op, en laat le oornag in plastieksak in die yskas.
En 4 uur more oggend dan pak jy dit in....KALAHARIE toe..
Gaan soek n GROOT KAMEELDORINGBOOM, bo op n ROOI DUIN..
Maak vuur..en Gooi n lekker KOUE WHISKEY...
en geniet die son ondergang...terwyl die vuurtjie brand...
En LATER EERS dan braai mens daai rib.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/gebraaide-vet-skaaprib.html

BOEREWORS POFADDER

BOEREWORS POFADDER
Stefaans Blaauw
Dit IS n BOEREWORS resep, wat ek so nou en dan in n VETDERM stop, net vir die LEKKER daarvan.
32 Kg Vleis
8 Kg vet
3 Kilogram uie in blokkies gesny
650 gram sout
50 gram gemaalde naeltjies
80 gram swart peper
50 gram gemaalde neut
200 gram koljander
750 milliliter Woestersous.
Meg alles saam in n vleisbak, en maal deur n 6mm siffie.
Gooi nou 4 liter yswater by en meng deur met die hand.
Stop die vleis nou in skaap vetderms ( wat nie omgedop is nie) met die vetkant buitekant.
Braai op lekker warm kole of "GRILL" dit in die oond tot so goudbruin.
Die ideaal is om dit so bietjie in die vlammme te braai..http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/boerewors-pofadder.html

PERSKE ATJAR

PERSKE ATJAR
*Sophia Dico*
10 geel perskes
4 uie
1 ½ koppies suiker
1L wit asyn
1 teelepel kerrie
1 teelepel borrie
1 teelepel peperkorrels

Voeg jou asyn, suiker, kerrie, borrie en peperkorrels saam in 'n pot en laat kook tot ruikbaar. Voeg dan jou eie by en laat hulle kook tot glans. Skill jou geel perskes af, sny in halwes, haal die put uit en sny in skyfies. As jou uie glans is dan voeg jy jou perskes by en laat saamkook vir 10 minute. Maak jou glas potjies met kook water steriel. Sodra die geur deur die perskes getreke het, kan jy dit in die potjies sit. Let op dat daar geen lugblasies in is wannneer jy seel.Pasella> http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/perske-atjar.html

FROZEN NOUGAT

Frozen Nougat
Ingredients:
4 egg whites
100 grams honey
100 grams sugar
500 grams whipping cream
Nuts
Candied fruits
Procedure:
In a sauce pan, make the syrup,  which is the sugar with a little bit of water (2 tablespoons) to reach 130c.
Beat the egg whites and once the egg whites reach a soft peak, gradually pour in the sugar syrup. Then add the honey.
Mix all together and let it cool down.
Whip the cream and once the first preparation has cooled down add the whipped cream to it.
Mix all together and add nuts such as pistachios or almonds and dried or candied fruit.
Pour into individual molds or a large one but you can choose your mold of choice.
Let the nougat set in the freezer overnight. (Properly stored, frozen nougat can be kept up to 1 week in the freezer.)
Serve with fresh fruit and coulis. .cooknwithclass..http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/frozen-nougat.html

JELLIEKOEK

Yolandi Pretorius 

6 Boksies gekleurde jellie – of 3 pakkies – 2 van elk 

Maak 1 pakkie jellie op ‘n slag aan want jy pak lae basies bo-op mekaar soos die lae stol Maak elke pakkie jellie aan met 2 koppies kookwater en 2 teelepels gelatien Gooi halwe koppie ysblokkies in en roer toe dik mengsel Haal orige ysblokkies uit as mensel klaar dik is Gooi nou jou eerste laag, sit in yskas en stol. Maak nou jou volgende kleur aan soos bo en volg die stappe weer -herhaal 6 x om verskillende lae te kry.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/jelliekoek.html

BAKED SHRIMPS

BAKED SHRIMP WITH SPICY DIPPING SAUCE

INGREDIENTS

2 pounds jumbo shrimp (peeled and deveined with tails left on)

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon old bay seasoning (Enige SA speserye)

Spicy Dipping Sauce

INSTRUCTIONS

Preheat oven to 350 degrees.

Line a baking sheet with foil.

Place cleaned shrimp on prepared pan, sprinkle with oil, salt, pepper and old bay.

Toss to coat.

Arrange shrimp to lay flat.

Bake 20 minutes or until shrimp is pink.

Serve with Spicy Dipping Sauce

MUSTARD DIPPING SAUCE

INGREDIENTS

For Mustard Dipping Sauce

1 cup mayonnaise

1/4 cup prepared horseradish

1/4 cup dijon mustard

1 teaspoon hot sauce, such as Frank's (Chillie sauce)

1 1/2 teaspoons fresh lemon juice

30 stone crab claws, chilled

PROCEDURES

1 In a small bowl, whisk together ingredients for dipping sauce until well combined.

2. For serving: Pour dipping sauce into a small bowl.

Bron: Yummly
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/baked-shrimps.html

BBQ CORN NUTS / GEBRAAIDE MIELIES

BBQ CORN NUTS
Ancoise Venter
Heleen jou skelm hehhee ek hoor hoe hard jy roep...

Die mielies word vooraf in gebluste kalkwater laat le tot opgeswel. 
1 eetlp kalk
2 lt water

Laat week oornag.

Spoel af en kook tot net gaar nie papsag. 

Braai dan in kookolie tot bros en dreineer olie van die mielies. 

Strooi sout of speserye van keuse oor.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/bbq-corn-nuts-gebraaide-mielies.html

                                           HIER HET EK DIT GEMAAK EN DIT IS HEERLIK**
                                                         Die boonste resep>Helena
 

Corn Snacks Oven Roasted http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/bbq-corn-nuts-gebraaide-mielies.html
Submitted by RecipeTips.com

URL: http://able2know.org/topic/134897-1

Ingredients
- 2 cups giant white corn kernels, dried
- 4 tablespoons corn oil
- 1 tablespoon seasoning of choice

# Soak dried corn in 8 cups of water for 12 to 18 hours, or longer, if desired. When finished soaking, discard water and use paper towels to dry the kernels.
# Preheat oven to 400º F
# Place a single layer of corn kernels in a roasting pan, add oil and toss until thoroughly coated. Put into the oven for roasting and stir every 5 to 6 minutes. Bake the kernels in oven for 25 to 30 minutes or until golden brown.
# Use paper towels to absorb excess oil as corn is placed on the towels. While still oily, select any desired seasoning and sprinkle over the kernels, turning them to season completely. Seasonings that can be chosen include: kosher salt, garlic salt, popcorn seasonings, or any desired favors of choice.
# Shortly after removing the corn from the oil and when cooled, the kernels may be somewhat chewy from the absorbed oil. If too chewy, they have not cooked long enough. Allowing the corn to air dry for a day or so in a cool dry area increases the crispness.

URL: http://able2know.org/topic/134897-1

SUURLEMOENBOTTER SOUS

FRANS SE SUURLEMOENBOTTER SOUS

by Sandra Saayman » 12 Sep 2011 15:26
Frans Fouche

Afhangend van die hoeveelheid mense moet 'n ou maar skat hoeveel jy gaan gebruik.
Ek het net vir vier mense gemaak so die bestanddele was soos volg.

250 g botter
4 tl suurlemoensap - uit die botteltjies wat 'n ou by spar koop
1 el suurroom
knypie sout

Smelt botter in mikrogolfoond, gooi suurlemoensap by en voeg een eetlepel suurroom by vir bietjie "body" met 'n knypie sout 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/suurlemoenbotter-sous.html



OCEAN BASKET LEMON BUTTER SAUCE

by Sandra Saayman » 19 Oct 2012 13:52
Marianna Delport

150 g Rama margarine - has to be Rama!
250 ml fresh cream
good sprinkle of aromat
2 tbsp lemon juice
dash parsley - aromat and portuguese spice

Melt margarine.
Add fresh cream, lemon juice and spices.
Boil till mixture thickens slightly. 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/suurlemoenbotter-sous.html

COOKIES & CREAM FUDGE

COOKIES & CREAM FUDGE
Ingredients 

510gr white baking chocolate
1 can of sweetened condensed milk 

3 cups Oreo cookies, chopped 

Instructions

1. Line an 8 x 8 inch pan with parchment paper.

2. Put white baking chocolate and sweetened condensed milk in a saucepan over low heat and stir frequently until chocolate is completely melted.
Stir in Oreo cookies.
3.   Pour mixture into the prepared pan.
Refrigerate for 2 hours or until set.
Slice and bring to room temperature before serving. 

Rachel Muhammad 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/cookies-cream-fudge.html

TUNATERT VAN KULSUM

TUNATERT

2 eiers, geklits

1 teelepel  Worcestersous

1 blikkie tuna in water, gedreineer

1 ui, gekap

3 eetlepels koekmeel

1 teelepel bakpoeier

1 koppie cheddarkaas, gerasper

1 koppie melk

Meng alles saam en plaas in 'n tertbak wat met botter gesmeer is.

Bak vir 30 minute teen 180 grade.
Bron:RSG
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/tunatert-van-kulsum.html

NUTELLA LAVA MUG

2-minute gooey, molten lava cake—the best chocolate treat ever! It’s splendidly simple, works like a dream and totally swoon-worthy.

Author: Nashira Usef

Recipe Type: Dessert

Serves: 2-3

Ingredients

4 tablespoons self rising flour, sifted

3 tablespoons unsweetened cocoa powder, sifted?(I used Cadbury’s)

4 tablespoons caster sugar

1 medium egg

3 tablespoons Nutella

3 tablespoons milk

3 tablespoons olive, or vegetable oil (I used olive)

2-3 teaspoon chocolate chips (I used Hershey’s semi-sweet chocolate chips)

Instructions

1.    Combine all ingredients except chocolate chips in a bowl. Beat well with a whisk until smooth and blended. Divide the batter between 3 small microwave safe mugs, or two medium mugs. Important thing is to fill mugs up to just ¾ full, if not the cake will overflow when it rises. Then tip in 1 teaspoon chocolate chips into each cup and push it into the batter until completely covered.

2.    Microwave on high power for anywhere between 30 seconds to 3 minutes—I did two cups, together. Please note that cooking time will depend on microwave wattage. Mine took 1.5 minutes (850 watts oven), whereas the original recipe says it was done in 30 seconds—so watch out. The key for the perfect lava cake is not to overcook the batter. The cake should rise a bit, ideally with a moist, fluffy, gooey texture, and glossy, fudgy top. The more you cook, the cake will toughen up and dry—so slightly undercook and keep an eye on it the whole time.

3.    Top with whipped cream, if you like. And of course, serve with strawberries or raspberries—the perfect partner for chocolate. Enjoy!

Notes

*Heavily adapted from Nutella Mug Cake recipe at Family Kitchen 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/nutella-lava-mug.html

PEANUT BUTTER BUCKEYE BARS

PEANUT BUTTER BUCKEYE BARS

INGREDIENTS
2 cups creamy Planters Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners’ sugar
Pinch of salt
2-3 cups pretzels (I used the mini pretzel twists)
10 ounces milk chocolate chips
2 tablespoons shortening

GRAHAM CRACKER CRUST
INGREDIENTS
1 and 1/2 cups finely ground graham cracker crumbs
1/3 cup sugar
6 tablespoons butter, melted

DIRECTIONS
In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.

Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.

Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.

Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening.

Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top. Refrigerate for about 30 minutes to set.

Cut into small squares and enjoy!
centercutcook
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/peanut-butter-buckeye-bars.html