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RECIPES
Stuur asb. jou resep vir my om op hierdie blad te plaas! / Please send your recipe to be placed on this page - Ria
Mieliepap vir die Mikrogolfoond
1 koppie mieliemeel
1 koppie kookwater
2 desertlepels margarien
½ teel. sout
½ koppie koue water
Meng mieliemeel met koue water. Voeg kookwater by. Kook oop by 80% krag in mikrogolfoond vir 5 minute. Roer elke minuut. Sit margarien by. Moet nie roer nie. Bedek bak en plaas in mikrogolfoond vir 10 minute op 50% krag.
Anna se mieliepap tert
8 kopppies gaar stywe mieliepap
3 medium uie
500gr. vars sampioene
½ pakkie gaar ontbytspek gekerf
4 medium gekapte tamaties
sout na smaak
gemaalde swart peper na smaak
margarine vir braai
Braai uie in margarine tot deurskynend. Voeg sampioene by en braai tot sag. Voeg tamaties, sout en peper and braai tot dikkerige sous. Voeg spek by en roer in mengsel. Skep lae van pap, dan sousmengsel weer pap tot bak vol is. Strooi kaas bo-oor en sit in oond onder rooster tot bruin. Genoeg vir 6 mense
Pot Roast (Barbara Paterson)
Pot Roast. You will need a piece of beef at least 2 lbs. or a bit more to make a decent dish - aitchbone or fresh silverside are the best, topside is alright but inclined to be a bit on the dry side. Where you are the cuts will probably have different names, so you will probably have to play it by ear. Melt a knob of butter and a tablespoonful of oilin a heavy-bottomed pot (medium heat only) and slowly let a chopped onionsoften - about 15 minutes - do not let it burn - it will make the pot roasttaste bitter. Remove onion - turn up heat and sear meat on all sides - 2 to 3 minutes at the most, possibly less. Pour a couple of tablespoons of red wine over the meat and turn the meat over and around as you do so. Remove pot from heat. Return onions to pot and add whatever vegetables you want to use - 2 or 3 sliced carrots, sliced celery sticks, a skinned and chopped tomato, a few mushrooms, plus a couple of bay leaves and a few whole peppercorns. Return pot to hotplate (high heat) and add about half a cup of hot water, bring it all to the boil, then reduce heat to an absolute simmer. Cover the pot tightly and cook for about 2 hours - remove lid after an hour, turn meat over, add a little more hot water if necessary. When meat feels tender it is done. Taste and add salt now if necessary. If there is a lot of liquid you can thicken it - remove meat and everything else, slake a little cornflour in a drop of cold water and add to liquid in pot - stir until it all thickens. Serve with mash or rice or sweetcorn and a green vegetable or some sort of squash if available.
Bon appetit.
Granidellapudding
50 gr. margarine
100gr. sugar
2 eggs separated
40gr. Cake flour
300ml milk
1 tin (110 g) granidella pulp
Mix margarine and sugar until creamy. Add egg yellow and mix. Add the flour, milk and ranidella pulp. Beat egg white and put in lightly to mixturePour into oven dish and bake for 32 mintues at 160C. Serve with cream.
Grenadellatert
1 pakkie Marie beskuitjies
45 ml botter
1 blik kondensmelk
1 pakkie suurlemoenjellie
325 ml warm water
12 grenadellas/ 4 blikkies grenadellamoes
Krummel beskuitjies, meng met botter en 45 ml van kondensmelk Druk plat in 'n gesmeerde vurvaste tertbord. Los jellie in water op en laat afkoel. Voeg die grenadellas saam met res van die kondensmelk by jellie en meng goed. Gooi bo-op beskuitjiekors en plaas in yskas om te stol. Bedien met room. Uit Reseptekeur van Afrikaans Hoër Meisieskool 1986
Saartjie se mielietert, saam met braaivleis:
Onlangs het ek die heerlikheid raak geloop. Ek bak dit in 'n dieperige tertbord en halveer dit vir 6-7 mense. Dit is net so lekker en ek hoop julle geniet dit ook. Werk heerlik saam met 'n braaivleis.
Mielietert
2 blikkies roommielies (sweetcorn nie whole kernals nie)420 gm
6 eetl. botter
6 eetl. suiker
6 eiers
2 teel. bakpoeier
4 eetl koekmeel
Meng alles saam en bak by 180° tot gaar en mooi gekleurd.
Biltong Spread
125 g smooth cream cheese with chives
30 ml mayonnaise
30 ml lemon juice
60 g grated biltong (125 ml)
Salt & freshly ground black pepper to taste
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker. Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber. Spread on bread canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.
Biltong Resepte:
120g/250ml fyn gerasperde biltong
120g/250ml fyn gerasperde Cheddar-kaas
50ml botter
50ml koekmeelblom
375ml warm melk
2ml sout
Knippie rooipeper
4 eiers, geskei
Metode:
Smelt botter en roer koek-meelblom geleidelik daarin tot dit glad is. Voeg die warm melk stadig by en roer aanhoudend tot dik. Voeg kaas, biltong, sout en peper by, verwyder van hitte, laat effens afkoel en voeg geklitste geel van eiers by. Klits eierwitte tot stywepuntsadium en vou liggies in mengsel in . Smeer die bodem van .n soufflébak. Giet die mengsel daarin en bak vir 30-45 minute by 160ºC of todat .n mes se lem skoon uitkom.
L.W. Sprinkel .n paar stukkies biltong en kaas bo-oor.
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