BASIC CROUTONS
BASIC CROUTONS
INGREDIENTS
2 tablespoons unsalted butter or olive oil
1 medium garlic clove, minced (optional)
3 cups large-dice crusty bread (from about 3 [1/2-inch] slices)
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh herbs, such as parsley or thyme (optional)
INSTRUCTIONS
1. Heat the oven to 425°F/220*C and arrange a rack in the middle.
2. Heat the butter or oil in a large oven-safe frying pan over medium-high heat until the butter is foaming or the oil is shimmering. Add the garlic, if using, and cook until fragrant, about 30 seconds. Add the bread cubes, season with salt and pepper, and stir to coat in the butter or oil.
3. Transfer the frying pan to the oven and bake for 5 minutes. Stir the croutons and bake until crispy and golden brown, about 5 minutes more.
4. Remove the pan from the oven, add the herbs, if using, and stir to combine.
Bron: CookingLight.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
2 tablespoons unsalted butter or olive oil
1 medium garlic clove, minced (optional)
3 cups large-dice crusty bread (from about 3 [1/2-inch] slices)
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh herbs, such as parsley or thyme (optional)
INSTRUCTIONS
1. Heat the oven to 425°F/220*C and arrange a rack in the middle.
2. Heat the butter or oil in a large oven-safe frying pan over medium-high heat until the butter is foaming or the oil is shimmering. Add the garlic, if using, and cook until fragrant, about 30 seconds. Add the bread cubes, season with salt and pepper, and stir to coat in the butter or oil.
3. Transfer the frying pan to the oven and bake for 5 minutes. Stir the croutons and bake until crispy and golden brown, about 5 minutes more.
4. Remove the pan from the oven, add the herbs, if using, and stir to combine.
Bron: CookingLight.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APRICOT LENTIL SOUP
APRICOT LENTIL SOUP
Original recipe makes 6 servings
INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
DIRECTIONS:
Saute onion, garlic, and apricots in olive oil. Add lentils and stock.
Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste.
Simmer for 10 minutes.
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Original recipe makes 6 servings
INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
DIRECTIONS:
Saute onion, garlic, and apricots in olive oil. Add lentils and stock.
Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste.
Simmer for 10 minutes.
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BEEF SOUP
BEEF SOUP
800g stewing beef chunks
6 strips chopped bacon
1 cup diced potatoes
1 cup diced carrots
1 cup beans
2 stalks celery(sliced)
1/2 cup barley
1/2 cup corn kernels
3 cups stock
3 cups water
2 cups sliced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tbsp dried parsley
1 chopped onion
4 cloves garlic, minced
3 bay leaves
salt
freshly ground black pepper
chopped parsley leaves
oil
METHOD:
Take a cooking pan add oil then cook bacon items, once brown take away from cooking pan and put aside.
Add the meat then brown on all sides. take away beef then put aside.
Add the garlic and onions then cook for two minutes.
Prepare a stock pot then pour all cooking pan contents along with beef and bacon.
Add the barley, beef stock, water, Worcestershire, sliced tomatoes, dried basil, dried oregano, dried parsley and bay leaves.
Bring it to a boil then simmer in low heat for one hour.
Add the potatoes, carrots, celery, corn kernels then simmer for forty five a lot of minutes.
Season with salt and recently ground black pepper then garnish with fresh sliced parsley.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
800g stewing beef chunks
6 strips chopped bacon
1 cup diced potatoes
1 cup diced carrots
1 cup beans
2 stalks celery(sliced)
1/2 cup barley
1/2 cup corn kernels
3 cups stock
3 cups water
2 cups sliced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tbsp dried parsley
1 chopped onion
4 cloves garlic, minced
3 bay leaves
salt
freshly ground black pepper
chopped parsley leaves
oil
METHOD:
Take a cooking pan add oil then cook bacon items, once brown take away from cooking pan and put aside.
Add the meat then brown on all sides. take away beef then put aside.
Add the garlic and onions then cook for two minutes.
Prepare a stock pot then pour all cooking pan contents along with beef and bacon.
Add the barley, beef stock, water, Worcestershire, sliced tomatoes, dried basil, dried oregano, dried parsley and bay leaves.
Bring it to a boil then simmer in low heat for one hour.
Add the potatoes, carrots, celery, corn kernels then simmer for forty five a lot of minutes.
Season with salt and recently ground black pepper then garnish with fresh sliced parsley.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BORSCHT (BEETROOT SOUP)
BORSCHT (BEETROOT SOUP)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
INGREDIENTS:
500g roasted beetroot (or cooked - prefer roasted beetroot)
1 large onion, diced
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
750ml vegetable stock
PREPARATIONS:
In a large, heavy bottom saucepan, gently heat the oil to hot but not smoking.
Add the onion and sweat gently until soft - DON'T burn the onions.
Once soft, add the crushed garlic to the onions in the pan and cook gently for a further minute.
Add the beetroot, stock and balsamic vinegar to the onions mix and bring to the boil and simmer for a couple of minutes.
Liquidizer or hand blender, blend the soup until really smooth and keep warm OR once room temperature place in fridge to cool
Serve with a dollop of fresh cream and grilled cheese croutons or toast
TDC NOTE: Add a drop of. Vodka to the beetroot soup whilst cooking
Bron: Own Recipe
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
BORSCHT (BEETROOT SOUP)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
INGREDIENTS:
500g roasted beetroot (or cooked - prefer roasted beetroot)
1 large onion, diced
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
750ml vegetable stock
PREPARATIONS:
In a large, heavy bottom saucepan, gently heat the oil to hot but not smoking.
Add the onion and sweat gently until soft - DON'T burn the onions.
Once soft, add the crushed garlic to the onions in the pan and cook gently for a further minute.
Add the beetroot, stock and balsamic vinegar to the onions mix and bring to the boil and simmer for a couple of minutes.
Liquidizer or hand blender, blend the soup until really smooth and keep warm OR once room temperature place in fridge to cool
Serve with a dollop of fresh cream and grilled cheese croutons or toast
TDC NOTE: Add a drop of. Vodka to the beetroot soup whilst cooking
Bron: Own Recipe
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CARROT SOUP
CURRIES CARROT SOUP
Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane.
This version spices things up with coconut milk and curry.
INGREDIENTS
1 tablespoon canola oil
2 teaspoons curry powder
1 medium garlic clove, smashed
1 (1/2-inch) piece ginger, peeled and smashed
1/2 medium onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
1 medium bay leaf
2 1/2 cups low-sodium vegetable broth
1/2 cup canned coconut milk
Toasted unsweetened coconut flakes, for garnish (optional)
INSTRUCTIONS
Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.
Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed.
To make appetizer portions, serve small amounts of soup in shot glasses or demitasses.
Garnish with a few flakes of toasted coconut, if using.
Note: This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane.
This version spices things up with coconut milk and curry.
INGREDIENTS
1 tablespoon canola oil
2 teaspoons curry powder
1 medium garlic clove, smashed
1 (1/2-inch) piece ginger, peeled and smashed
1/2 medium onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
1 medium bay leaf
2 1/2 cups low-sodium vegetable broth
1/2 cup canned coconut milk
Toasted unsweetened coconut flakes, for garnish (optional)
INSTRUCTIONS
Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.
Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed.
To make appetizer portions, serve small amounts of soup in shot glasses or demitasses.
Garnish with a few flakes of toasted coconut, if using.
Note: This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CREAMY CELERIAC SOUP
CREAMY CELERIAC SOUP
Croutons
1 tablespoon olive oil
3 cups sliced leek
2 tablespoons all-purpose flour
5 cups (1-inch) cubed peeled celeriac (celery root)
4 cups fat-free, less-sodium chicken broth
1/2 cup half-and-half
1/2 teaspoon black pepper
1/4 teaspoon salt
Fresh parsley (optional)
METHOD:
Heat oil over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
Recipe : CookingLight.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Croutons
1 tablespoon olive oil
3 cups sliced leek
2 tablespoons all-purpose flour
5 cups (1-inch) cubed peeled celeriac (celery root)
4 cups fat-free, less-sodium chicken broth
1/2 cup half-and-half
1/2 teaspoon black pepper
1/4 teaspoon salt
Fresh parsley (optional)
METHOD:
Heat oil over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
Recipe : CookingLight.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN AND LENTIL SOUP
CHICKEN & LENTIL SOUP
Serves :4
Preparation 5 minutes
Cooking time 30 minutes
2 small leeks,sliced
259 g button mushrooms,quartered
2 carrots, diced
1,3 l good-quality chicken stock
3 chicken breast fillets,quartered
250 ml small brown lentils,rinsed
1 tin chopped tomatoes
4 courgettes, sliced or diced
100 ml shredded fresh basil
100 ml grated parmesan cheese
Fresh bread, to serve
METHOD
Heat a little oil in a saucepan and sauté the leeks, mushrooms and carrots until soft, Add the stock.
Chicken and lentils and bring to boil, boil for 10 minutes.
Remove the chicken and set aside to cool slightly.
Shred the chicken and add back to the saucepan with the tomatoes.
Season to taste with salt, freshly ground black pepper and a pinch of sugar, if necessary.
Simmer for 10 minutes. Add the courgettes and lentils are cooked.
Sprinkle with shredded basil and grated Parmesan cheese. Serve with bread.
BRON: NATALIE HAYLEY MOHAMED
Plasing: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
Serves :4
Preparation 5 minutes
Cooking time 30 minutes
2 small leeks,sliced
259 g button mushrooms,quartered
2 carrots, diced
1,3 l good-quality chicken stock
3 chicken breast fillets,quartered
250 ml small brown lentils,rinsed
1 tin chopped tomatoes
4 courgettes, sliced or diced
100 ml shredded fresh basil
100 ml grated parmesan cheese
Fresh bread, to serve
METHOD
Heat a little oil in a saucepan and sauté the leeks, mushrooms and carrots until soft, Add the stock.
Chicken and lentils and bring to boil, boil for 10 minutes.
Remove the chicken and set aside to cool slightly.
Shred the chicken and add back to the saucepan with the tomatoes.
Season to taste with salt, freshly ground black pepper and a pinch of sugar, if necessary.
Simmer for 10 minutes. Add the courgettes and lentils are cooked.
Sprinkle with shredded basil and grated Parmesan cheese. Serve with bread.
BRON: NATALIE HAYLEY MOHAMED
Plasing: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN-BARLEY SOUP
HEARTY CHICKEN-BARLEY SOUP
1 cup (200g) barley
1 tablespoon olive oil
2 medium (300g) onions, chopped
1 large (500g) leek, chopped
3 sticks celery, trimmed, chopped
1 large (180g) carrot, chopped
1 large (350g) parsnip, chopped
1 small (250g) sweet potato, chopped
2 medium (400g) potatoes, chopped
1 medium (225g) swede, chopped
2 litres (8 cups) salt-reduced chicken stock
1 litre (4 cups) water
4 (800g) chicken thigh fillets, chopped finely
½ cup coarsely chopped parsley
PREPARATION METHOD:
Place the barley in a large bowl. Cover with cold water, stand for 4 hours or overnight.
Heat oil in a large stockpot; cook onion, leek, celery and carrot, stirring, until softened.
Add remaining vegetables, stock and water then bring to the boil. Add chicken and drained barley, simmer, loosely covered, about 1½ hours or until thickened.
Just before serving, season the soup with salt and pepper and stir in parsley.
Suitable to freeze.
Not suitable to microwave.
Note
Swede – turnip (raap)
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 cup (200g) barley
1 tablespoon olive oil
2 medium (300g) onions, chopped
1 large (500g) leek, chopped
3 sticks celery, trimmed, chopped
1 large (180g) carrot, chopped
1 large (350g) parsnip, chopped
1 small (250g) sweet potato, chopped
2 medium (400g) potatoes, chopped
1 medium (225g) swede, chopped
2 litres (8 cups) salt-reduced chicken stock
1 litre (4 cups) water
4 (800g) chicken thigh fillets, chopped finely
½ cup coarsely chopped parsley
PREPARATION METHOD:
Place the barley in a large bowl. Cover with cold water, stand for 4 hours or overnight.
Heat oil in a large stockpot; cook onion, leek, celery and carrot, stirring, until softened.
Add remaining vegetables, stock and water then bring to the boil. Add chicken and drained barley, simmer, loosely covered, about 1½ hours or until thickened.
Just before serving, season the soup with salt and pepper and stir in parsley.
Suitable to freeze.
Not suitable to microwave.
Note
Swede – turnip (raap)
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN SOUP
CHICKEN SOUP
YOU WILL NEED:
1 chicken-
3 chicken bouillon cubes
2 cups potatoes, diced
2 cups carrots, diced
2 cups celery, diced
1/4- 1/2 cup onions
2 cups COOKED rice
16 oz. Velveeta, cubed
HOW TO COOK:
Boil chicken, then remove from pot. (Remove skin and bones, shred meat and set aside)
Strain broth. Add bouillon cubes to boiling broth, then add the vegetables.
Bring to a boil, then cover and simmer till veges are tender.
Add cooked rice, chicken and Velveeta and stir until cheese is melted.
Add salt and pepper to taste and remove from heat.
Serve warm with Crusty bread.
Bron: EVERYTHING IN MODERATION
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
YOU WILL NEED:
1 chicken-
3 chicken bouillon cubes
2 cups potatoes, diced
2 cups carrots, diced
2 cups celery, diced
1/4- 1/2 cup onions
2 cups COOKED rice
16 oz. Velveeta, cubed
HOW TO COOK:
Boil chicken, then remove from pot. (Remove skin and bones, shred meat and set aside)
Strain broth. Add bouillon cubes to boiling broth, then add the vegetables.
Bring to a boil, then cover and simmer till veges are tender.
Add cooked rice, chicken and Velveeta and stir until cheese is melted.
Add salt and pepper to taste and remove from heat.
Serve warm with Crusty bread.
Bron: EVERYTHING IN MODERATION
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN SOUP
ROAST CHICKEN SOUP
A homemade chicken soup is simply irresistible – treat your family to this delicious, heart warming soup!
Serves: 2 - 4 | Preparation Time: 35 minutes
Cooking Time: 40 minutes
INGREDIENTS:
30 gram Margarine
2 Onions, finely diced
1 Clove crushed garlic
2 carrots, peeled and diced
1 Stalk celery, diced
2 Potatoes, peeled and diced
15 millilitre Fresh parsley, chopped
1 litre water
1 1 KNORR Chicken Stock Pot
300 gram Roast chicken meat, shredded
65 millilitre Cream Instructions
METHOD:
Melt margarine in a pot and gently sauté the onion and garlic until soft
Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently
Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked
Remove from the heat and stir in the cream
Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
A homemade chicken soup is simply irresistible – treat your family to this delicious, heart warming soup!
Serves: 2 - 4 | Preparation Time: 35 minutes
Cooking Time: 40 minutes
INGREDIENTS:
30 gram Margarine
2 Onions, finely diced
1 Clove crushed garlic
2 carrots, peeled and diced
1 Stalk celery, diced
2 Potatoes, peeled and diced
15 millilitre Fresh parsley, chopped
1 litre water
1 1 KNORR Chicken Stock Pot
300 gram Roast chicken meat, shredded
65 millilitre Cream Instructions
METHOD:
Melt margarine in a pot and gently sauté the onion and garlic until soft
Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently
Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked
Remove from the heat and stir in the cream
Using a hand blender blend to preferred thickness – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
Tip – don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT CHICKEN SOUP
COCONUT CHICKEN SOUP
3 cups chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
salt to taste
2 teaspoons agave nectar/sugar substitute
1 cup leftover chicken
1 cup mushrooms, rinsed, drained and sliced
1 medium carrot, julienned
2 tablespoons lime juice
¼ cup fresh coriander, minced
METHOD:
In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
Stir in coconut milk, salt, agave, chicken, mushrooms and carrot
Just before serving, stir in lime juice and cilantro
From: Elana's Pantry
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
3 cups chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
salt to taste
2 teaspoons agave nectar/sugar substitute
1 cup leftover chicken
1 cup mushrooms, rinsed, drained and sliced
1 medium carrot, julienned
2 tablespoons lime juice
¼ cup fresh coriander, minced
METHOD:
In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
Stir in coconut milk, salt, agave, chicken, mushrooms and carrot
Just before serving, stir in lime juice and cilantro
From: Elana's Pantry
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LAMB & BEAN SOUP
LAMB & BEAN SOUP
Serves: 4-6
Preparation time: 20 minutes, plus soaking
Cooking time: approximately two hours
30ml olive oil
250g streaky bacon(het dit vervang met smoked pastrami want ons eet nie vark nie)• 2 large onions, chopped
2 large carrots, peeled and diced
1kg potatoes, peeled and diced
800g lamb knuckles (het die ribbietjie gebruik want die knuckle is darem te kosbaar vir sop)
500ml sugar beans, soaked overnight
METHOD:
Heat a little oil and fry the bacon. Remove half the bacon as soon as it has cooked through and leave the remaining bacon to cook until crisp. Set both aside, separately. Cut the bacon into smaller pieces.
Add a little extra oil to the saucepan and sauté the onion, carrot and potato until golden. Remove from the saucepan and set aside.
Heat the remaining oil and brown the meat. Add the beans and two litres of boiling water. Bring to the boil. Reduce the heat and simmer, covered, for two hours or until the meat is very tender.
Add the soft bacon and the vegetable mixture and simmer for a further half an hour to an hour, until all the ingredients are soft.
Remove a quarter of the mixture, making sure there are no bones in it. Blend in a liquidiser. Return to the saucepan. Season to taste.
Serve topped with the reserved crispy bacon.
Text and image source: Ideas magazine
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
LAMB & BEAN SOUP
Serves: 4-6
Preparation time: 20 minutes, plus soaking
Cooking time: approximately two hours
30ml olive oil
250g streaky bacon(het dit vervang met smoked pastrami want ons eet nie vark nie)• 2 large onions, chopped
2 large carrots, peeled and diced
1kg potatoes, peeled and diced
800g lamb knuckles (het die ribbietjie gebruik want die knuckle is darem te kosbaar vir sop)
500ml sugar beans, soaked overnight
METHOD:
Heat a little oil and fry the bacon. Remove half the bacon as soon as it has cooked through and leave the remaining bacon to cook until crisp. Set both aside, separately. Cut the bacon into smaller pieces.
Add a little extra oil to the saucepan and sauté the onion, carrot and potato until golden. Remove from the saucepan and set aside.
Heat the remaining oil and brown the meat. Add the beans and two litres of boiling water. Bring to the boil. Reduce the heat and simmer, covered, for two hours or until the meat is very tender.
Add the soft bacon and the vegetable mixture and simmer for a further half an hour to an hour, until all the ingredients are soft.
Remove a quarter of the mixture, making sure there are no bones in it. Blend in a liquidiser. Return to the saucepan. Season to taste.
Serve topped with the reserved crispy bacon.
Text and image source: Ideas magazine
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
LEEK SOUP
LEEK SOUP
INGREDIENTS
3 tablespoons butter
5 cups chopped leek
1 large red potato, diced
¼ cup flour
8 fl. ounces clam juice (bottle sold near canned fish/meat)
4 cups chicken broth (or stock)
1½ cups milk
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon pepper
INSTRUCTIONS:
Melt butter in a stockpot. Add leek and red potato. Saute for about 10 minutes over medium-high heat, stirring occasionally.
Add flour, stirring into a roux. Then add liquids, followed by seasonings.
Reduce to low and cook for an additional 20 minutes.
Add additional salt and pepper to taste.
Bron: Jessica, AllSheCooks.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
3 tablespoons butter
5 cups chopped leek
1 large red potato, diced
¼ cup flour
8 fl. ounces clam juice (bottle sold near canned fish/meat)
4 cups chicken broth (or stock)
1½ cups milk
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon pepper
INSTRUCTIONS:
Melt butter in a stockpot. Add leek and red potato. Saute for about 10 minutes over medium-high heat, stirring occasionally.
Add flour, stirring into a roux. Then add liquids, followed by seasonings.
Reduce to low and cook for an additional 20 minutes.
Add additional salt and pepper to taste.
Bron: Jessica, AllSheCooks.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LEMON CHICKEN-RICE SOUP
LEMON CHICKEN-RICE SOUP
Prep Time 15 minutes
Cook Time 1 hour
INGREDIENTS:
1 tbsp Olive Oil, from the pantry
1 Brown Onion, finely diced
1 Carrot, peeled and diced
2 stalks Celery, medium diced
2/3 cup Calrose Medium Grain Brown Rice
2 Chicken Breast Fillet (skinless, 400g), cut across into thin strips (about 5cm x 1cm)
2 Eggs, lightly beaten
3 tbsp Fresh Lemon Juice (1 lemon)
1/4 bunch Coriander, chopped
METHOD:
Heat a large saucepan over medium heat. Add the oil and cook the onion for 2 minutes, stirring occasionally.
Add the carrot and celery and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Add 2 litres water and bring to the simmer. Simmer gently for 10 minutes, then add the rice and cook for 45 minutes, or until tender.
Add the chicken to the soup and cook for 2-3 minutes, or until cooked through.
In a medium bowl, whisk the lemon juice into the eggs.
Slowly add approximately 1 cup of the hot cooking liquid to the egg mixture while whisking.
Pour the egg mixture into the soup while stirring until fully incorporated. Season to taste with salt and pepper, divide the soup between 4 serving bowls and garnish with the chopped coriander. Serve with a bread roll.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time 15 minutes
Cook Time 1 hour
INGREDIENTS:
1 tbsp Olive Oil, from the pantry
1 Brown Onion, finely diced
1 Carrot, peeled and diced
2 stalks Celery, medium diced
2/3 cup Calrose Medium Grain Brown Rice
2 Chicken Breast Fillet (skinless, 400g), cut across into thin strips (about 5cm x 1cm)
2 Eggs, lightly beaten
3 tbsp Fresh Lemon Juice (1 lemon)
1/4 bunch Coriander, chopped
METHOD:
Heat a large saucepan over medium heat. Add the oil and cook the onion for 2 minutes, stirring occasionally.
Add the carrot and celery and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Add 2 litres water and bring to the simmer. Simmer gently for 10 minutes, then add the rice and cook for 45 minutes, or until tender.
Add the chicken to the soup and cook for 2-3 minutes, or until cooked through.
In a medium bowl, whisk the lemon juice into the eggs.
Slowly add approximately 1 cup of the hot cooking liquid to the egg mixture while whisking.
Pour the egg mixture into the soup while stirring until fully incorporated. Season to taste with salt and pepper, divide the soup between 4 serving bowls and garnish with the chopped coriander. Serve with a bread roll.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MOROCCON SOUP
MOROCCAN SOUP
serves 4 if you stick to original recipe
What You Need
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 green chilli, chopped
1 tsp cumin
½ tsp cinnamon
1 tin chickpeas, rinsed well and drained
1 tin chopped tomatoes
1 tsp sticky brown sugar
500ml vegetable or chicken stock
Few handfuls baby spinach
cup cooked couscous
METHOD:
Heat the vegetable oil in a medium pot over medium heat.
Add the onion, garlic and chilli, replace the lid and sweat until softened but without colour.
Add spices and cook briefly, stirring.
Add the chickpeas, tomatoes, sugar and stock and simmer for 15 minutes.
Just before serving, stir the spinach into the hot soup so it wilts.
Spoon some couscous into the bottom of each bowl and ladle the soup around the couscous.
Now I like changing things a bit and have made it by adding very lean mince to it and then doubling my ingredients so it feeds more people and I served it as a main meal instead of a starter.
I served it with freshly baked sour dough bread and a light Parmesan cheese sprinkle.
I did not use the couscous this time
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
MOROCCAN SOUP
serves 4 if you stick to original recipe
What You Need
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 green chilli, chopped
1 tsp cumin
½ tsp cinnamon
1 tin chickpeas, rinsed well and drained
1 tin chopped tomatoes
1 tsp sticky brown sugar
500ml vegetable or chicken stock
Few handfuls baby spinach
cup cooked couscous
METHOD:
Heat the vegetable oil in a medium pot over medium heat.
Add the onion, garlic and chilli, replace the lid and sweat until softened but without colour.
Add spices and cook briefly, stirring.
Add the chickpeas, tomatoes, sugar and stock and simmer for 15 minutes.
Just before serving, stir the spinach into the hot soup so it wilts.
Spoon some couscous into the bottom of each bowl and ladle the soup around the couscous.
Now I like changing things a bit and have made it by adding very lean mince to it and then doubling my ingredients so it feeds more people and I served it as a main meal instead of a starter.
I served it with freshly baked sour dough bread and a light Parmesan cheese sprinkle.
I did not use the couscous this time
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
MEXICAN MINCE SOUP WITH TACOS
MEXICAN MINCE SOUP WITH TACOS
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 min
Serves: 8
A recipe for a spicy mince soup served with tacos
INGREDIENTS
800g lean beef mince
30ml olive oil
30ml butter
1 large onion, diced
60ml crushed red chillies
15ml cumin powder
15ml chilli powder
2 x 410g tins of peeled tomatoes
800ml beef stock
salt to taste
250ml grated cheddar cheese
fresh coriander
tortilla chips / taco shells
INSTRUCTIONS
Heat the olive oil and butter in a large pot and fry the mince until browned.
Add the onions and chillies and sauté until the onions are tender.
Add the cumin and chilli powder and stir fry for 2 minutes.
Add the tinned tomatoes and beef stock and season with salt. Bring to a boil and simmer for 30 minutes.
Spoon into soup bowls and top with grated cheddar and fresh coriander leaves. Serve with tacos on the side.
Bron: Pink Polka Dot Food
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 min
Serves: 8
A recipe for a spicy mince soup served with tacos
INGREDIENTS
800g lean beef mince
30ml olive oil
30ml butter
1 large onion, diced
60ml crushed red chillies
15ml cumin powder
15ml chilli powder
2 x 410g tins of peeled tomatoes
800ml beef stock
salt to taste
250ml grated cheddar cheese
fresh coriander
tortilla chips / taco shells
INSTRUCTIONS
Heat the olive oil and butter in a large pot and fry the mince until browned.
Add the onions and chillies and sauté until the onions are tender.
Add the cumin and chilli powder and stir fry for 2 minutes.
Add the tinned tomatoes and beef stock and season with salt. Bring to a boil and simmer for 30 minutes.
Spoon into soup bowls and top with grated cheddar and fresh coriander leaves. Serve with tacos on the side.
Bron: Pink Polka Dot Food
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
MUSSEL SOUP
MUSSEL SOUP
3 Onions Chopped
1 Tablespoon, garlic minced
3 Medium sized potatoes, grated
1 Tin Tuna
1 Liter Chicken Stock
Salt & Pepper to taste
1 Liter Cream
Just over a half a bottle white wine
Cornflour to thicken (optional
1 ½ kg Fresh Mussels
Parsley to garnish
METHOD:
In a large pot fry the onions and garlic
Add the potatoes, tuna and stock. Mash together and season with salt and pepper
Add cream and wine and bring to a boil
Thicken with cornflour if necessary
Add Fresh mussels and simmer for 10 minutes
Serve into deep plates or bowls and garnish with parsley
Bron: Tv's come dine with me South Africa
Plasing & Foto: Joey KRuger / WATERTAND RESEPTE VIR OUD EN JONK
MUSSEL SOUP
3 Onions Chopped
1 Tablespoon, garlic minced
3 Medium sized potatoes, grated
1 Tin Tuna
1 Liter Chicken Stock
Salt & Pepper to taste
1 Liter Cream
Just over a half a bottle white wine
Cornflour to thicken (optional
1 ½ kg Fresh Mussels
Parsley to garnish
METHOD:
In a large pot fry the onions and garlic
Add the potatoes, tuna and stock. Mash together and season with salt and pepper
Add cream and wine and bring to a boil
Thicken with cornflour if necessary
Add Fresh mussels and simmer for 10 minutes
Serve into deep plates or bowls and garnish with parsley
Bron: Tv's come dine with me South Africa
Plasing & Foto: Joey KRuger / WATERTAND RESEPTE VIR OUD EN JONK
MUSSEL SOUP
MUSSEL SOUP
Serves 4-6
Cooking time 15 mins
Stove top Medium – Hot
INGREDIENTS
25 g (25 ml) Stork margarine
2,5 ml Garlic, crushed
1 Small onion, chopped
1 Lt Milk
1 Packet Cream of Mushroom Soup Powder
+- 15 Mussels, in half shells
125 ml Cream
1-2 ml Lemon pepper, or to taste
1-3 ml Seasoning salt, or to taste
50 g (125 ml) Cheddar cheese, grated
METHOD
Heat Stork in a pot and sauté garlic and onion.
Add milk and the soup powder to the mixture. Stir well.
Add the half shelled mussels.
Simmer for 15 minutes, stirring occasionally.
Add the cream.
Season with lemon pepper and seasoning salt.
Before serving, add the cheese.
For variation, use shelled crabs or prawns instead of mussels.
TIP: DO NOT let the soup boil after adding the cream as it may curdle.
Bron: Stork - THE FAMILY HERITAGE Cookbook
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves 4-6
Cooking time 15 mins
Stove top Medium – Hot
INGREDIENTS
25 g (25 ml) Stork margarine
2,5 ml Garlic, crushed
1 Small onion, chopped
1 Lt Milk
1 Packet Cream of Mushroom Soup Powder
+- 15 Mussels, in half shells
125 ml Cream
1-2 ml Lemon pepper, or to taste
1-3 ml Seasoning salt, or to taste
50 g (125 ml) Cheddar cheese, grated
METHOD
Heat Stork in a pot and sauté garlic and onion.
Add milk and the soup powder to the mixture. Stir well.
Add the half shelled mussels.
Simmer for 15 minutes, stirring occasionally.
Add the cream.
Season with lemon pepper and seasoning salt.
Before serving, add the cheese.
For variation, use shelled crabs or prawns instead of mussels.
TIP: DO NOT let the soup boil after adding the cream as it may curdle.
Bron: Stork - THE FAMILY HERITAGE Cookbook
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PEA & AVO SOUP CHILLED
CHILLED PEA AND AVO SOUP
Preparation time: 20 min
Cooking time: 10 min
The perfect soup for the summer season.
INGREDIENTS:
500 g frozen petit pois (baby peas)
1 bunch of leeks - finely sliced
1 Tbs butter
2 cup prepared chicken or vegetable stock
A handful of mint leaves
Juice and zest of 1 lemon
Flesh of 1 large ripe avo
Salt and pepper to taste
100 g chevin or goat’s cheese - to serve
lemon zest
Servings: 6
METHOD:
Pour boiling water over the peas and allow to stand for 2 minutes (no longer)
Then rinse immediately with ice cold water and drain. Set aside.
In a pot, fry the leeks in butter until soft and fragrant.
Add stock and simmer for 5 minutes.
Place the peas in a blender and blitz until pureed add the
stock slowly until the desired consistency is reached.
Add the lemon juice, zest, mint and avo and blend until smooth.
Season with salt and lots of pepper.
Serve warm or chilled topped with crumbled goats cheese and lemon zest.
Delicious with generously buttered seed bread.
Bron: food24.com
Plasing: Cecilia Bedser / WATERTAND RESEPTE VIR OUD EN JONK
CHILLED PEA AND AVO SOUP
Preparation time: 20 min
Cooking time: 10 min
The perfect soup for the summer season.
INGREDIENTS:
500 g frozen petit pois (baby peas)
1 bunch of leeks - finely sliced
1 Tbs butter
2 cup prepared chicken or vegetable stock
A handful of mint leaves
Juice and zest of 1 lemon
Flesh of 1 large ripe avo
Salt and pepper to taste
100 g chevin or goat’s cheese - to serve
lemon zest
Servings: 6
METHOD:
Pour boiling water over the peas and allow to stand for 2 minutes (no longer)
Then rinse immediately with ice cold water and drain. Set aside.
In a pot, fry the leeks in butter until soft and fragrant.
Add stock and simmer for 5 minutes.
Place the peas in a blender and blitz until pureed add the
stock slowly until the desired consistency is reached.
Add the lemon juice, zest, mint and avo and blend until smooth.
Season with salt and lots of pepper.
Serve warm or chilled topped with crumbled goats cheese and lemon zest.
Delicious with generously buttered seed bread.
Bron: food24.com
Plasing: Cecilia Bedser / WATERTAND RESEPTE VIR OUD EN JONK
POTATO SOUP
BAKED POTATO SOUP
2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooled and cubed
(about 4 cups)
4 green onions, cut in to 1/2 pieces
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 tsp salt
1/2 tsp pepper
METHOD:
Melt the butter.
Stir in the flour; heat and stir until smooth.( it will be clumpy)
Gradually add milk, stirring constantly until thickened.
(I used a whisk at this point)
Add potatoes and green onions.
Bring to a boil, stirring constantly. Reduce heat;simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Just look at all that potato goodness!
Serves 8 - 10but...the recipe can be cut in half and it won't affect the flavor at all!
Bron: Granma's in the Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooled and cubed
(about 4 cups)
4 green onions, cut in to 1/2 pieces
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 tsp salt
1/2 tsp pepper
METHOD:
Melt the butter.
Stir in the flour; heat and stir until smooth.( it will be clumpy)
Gradually add milk, stirring constantly until thickened.
(I used a whisk at this point)
Add potatoes and green onions.
Bring to a boil, stirring constantly. Reduce heat;simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.
Just look at all that potato goodness!
Serves 8 - 10but...the recipe can be cut in half and it won't affect the flavor at all!
Bron: Granma's in the Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATO SOUP
LOADED POTATO SOUP
1 package (375gr) bacon
1 1/2 cups chopped onion
6 cups chicken broth
1kg baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup cake flour or all purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (250ml) sour cream
2 1/2 cups shredded sharp Cheddar cheese (315gr)
3/4 cup sliced green onions
METHOD:
In 12-inch pan, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels.
Crumble bacon; set aside.
Reserve 2 tablespoons drippings in pan. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
In pot, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
Meanwhile, in same pan (used for bacon), melt butter over low heat. Stir in flour with whisk until smooth.
Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture.
Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions.
Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Bron: Betty Crocker Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 package (375gr) bacon
1 1/2 cups chopped onion
6 cups chicken broth
1kg baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup cake flour or all purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (250ml) sour cream
2 1/2 cups shredded sharp Cheddar cheese (315gr)
3/4 cup sliced green onions
METHOD:
In 12-inch pan, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels.
Crumble bacon; set aside.
Reserve 2 tablespoons drippings in pan. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
In pot, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
Meanwhile, in same pan (used for bacon), melt butter over low heat. Stir in flour with whisk until smooth.
Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture.
Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions.
Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Bron: Betty Crocker Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PEA SOUP (TDC)
PEA SOUP
Serves: 6
500 g Split peas, washed and rinsed
2 lt Water
6 Big potatoes (or as thick/thin as you want the soup)
Salt and White Pepper to taste
Worchestershire Sauce (Optional)
Boil split peas in salted water until soft over medium heat
Boil potatoes in salted water until soft
Mash potatoes and add to cooked split peas
Add more water if needed (I always add the water from the boiled potatoes)
Blitz soup mix (I use a hand mixer) until soup mix is smooth and creamy
Taste and add more salt and pepper to taste.
***I add a splash of Worchestershire Sauce instead
Place pot of soup back on stove and just heat through. Stir often as it can burn at this stage
OPTIONS:
Add: 500g Mince meat OR 2 finely grated Russians OR 250g finely chopped Bacon. Fry the meat quickly, pour off any fat/oil, add to soup 20 minutes before you serve.
TIP: Use white pepper!!!!
You can substitute the potatoes with 2 packets Instant Mash OR grate raw potatoes to split peas just before the peas are soft
Bron: TDC
Plasing & Foto: Tina Decomarmond / WATERTAND RESEPTE VIR OUD EN JONK
Serves: 6
500 g Split peas, washed and rinsed
2 lt Water
6 Big potatoes (or as thick/thin as you want the soup)
Salt and White Pepper to taste
Worchestershire Sauce (Optional)
Boil split peas in salted water until soft over medium heat
Boil potatoes in salted water until soft
Mash potatoes and add to cooked split peas
Add more water if needed (I always add the water from the boiled potatoes)
Blitz soup mix (I use a hand mixer) until soup mix is smooth and creamy
Taste and add more salt and pepper to taste.
***I add a splash of Worchestershire Sauce instead
Place pot of soup back on stove and just heat through. Stir often as it can burn at this stage
OPTIONS:
Add: 500g Mince meat OR 2 finely grated Russians OR 250g finely chopped Bacon. Fry the meat quickly, pour off any fat/oil, add to soup 20 minutes before you serve.
TIP: Use white pepper!!!!
You can substitute the potatoes with 2 packets Instant Mash OR grate raw potatoes to split peas just before the peas are soft
Bron: TDC
Plasing & Foto: Tina Decomarmond / WATERTAND RESEPTE VIR OUD EN JONK
SAMP-BEAN SOUP
INGREDIENTS
1kg soup meat or equivalent
3 litres water
2 cups samp
1 cup sugar beans or samp
1 cinnamon
2 bay leaves
Few strands saffron or tumeric
Tbs finely grated ginger
2 large carrots (whole)
2 stalks celery
Salt
FOR THE SAUCE
1 large onion
2 green chillies (whole)
2 spring onions
1 tsp ground ginger
1 tsp ground garlic
2 tomatoes grated
1 tsp sugar
100ml tomato paste
1 cup water
Saffron or tumeric
1 tbs curry powder
1 tsp jeers seeds [cumin seeds]
METHOD:
After cooking the meat stock and sauce bring it all together and simmer.
Top with chopped celery and serve with crusty rolls.
Bron: Portia Deepnaain
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1kg soup meat or equivalent
3 litres water
2 cups samp
1 cup sugar beans or samp
1 cinnamon
2 bay leaves
Few strands saffron or tumeric
Tbs finely grated ginger
2 large carrots (whole)
2 stalks celery
Salt
FOR THE SAUCE
1 large onion
2 green chillies (whole)
2 spring onions
1 tsp ground ginger
1 tsp ground garlic
2 tomatoes grated
1 tsp sugar
100ml tomato paste
1 cup water
Saffron or tumeric
1 tbs curry powder
1 tsp jeers seeds [cumin seeds]
METHOD:
After cooking the meat stock and sauce bring it all together and simmer.
Top with chopped celery and serve with crusty rolls.
Bron: Portia Deepnaain
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SPINACH-LEAK WHITE BEAN SOUP
SPINACH-LEAK WHITE BEAN SOUP
INGREDIENTS:
Original recipe makes 8 (1 cup) servings
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste
DIRECTIONS:
Heat olive oil in a large saucepan or soup pot over medium heat.
Add the leeks and garlic; saute until tender, about 5 minutes.
Stir in the chicken broth, cannellini beans, bay leaves and cumin.
Bring to a boil, then reduce the heat to low, and stir in the couscous.
Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper.
Serve immediately.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
Original recipe makes 8 (1 cup) servings
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste
DIRECTIONS:
Heat olive oil in a large saucepan or soup pot over medium heat.
Add the leeks and garlic; saute until tender, about 5 minutes.
Stir in the chicken broth, cannellini beans, bay leaves and cumin.
Bring to a boil, then reduce the heat to low, and stir in the couscous.
Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper.
Serve immediately.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SWEETCORN CHOWDER
SWEETCORN CHOWDER
[Serves 4]
1 cup fresh corn kernels
1 tbsp butter
1 onion, chopped
1 green pepper, chopped
1 fat clove garlic, crushed
1 large potato, peeled and diced
1 tsp chicken stock powder
1 litre full-cream milk
salt and pepper
To serve
croutons
sorrel leaves
METHOD
Heat the butter in a heavy-based pot over medium heat and sweat the onion, green pepper and garlic.
Add the potato and corn, stock powder and milk.
Simmer gently for 20 minutes or until the vegetables are cooked through. Season to taste.
Serve garnished with torn sorrel leaves and croutons.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
[Serves 4]
1 cup fresh corn kernels
1 tbsp butter
1 onion, chopped
1 green pepper, chopped
1 fat clove garlic, crushed
1 large potato, peeled and diced
1 tsp chicken stock powder
1 litre full-cream milk
salt and pepper
To serve
croutons
sorrel leaves
METHOD
Heat the butter in a heavy-based pot over medium heat and sweat the onion, green pepper and garlic.
Add the potato and corn, stock powder and milk.
Simmer gently for 20 minutes or until the vegetables are cooked through. Season to taste.
Serve garnished with torn sorrel leaves and croutons.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOW TO MAKE A CONDENSED CREAM SOUP MIX
HOW TO MAKE A CONDENSED CREAM SOUP MIX
For each batch, you’ll need one quart jar and one pint jar to store.
It’ll store on the pantry shelf up to a year.
4 cups instant non-fat dry milk
1 1/2 cups cornstarch
1/2 cup chicken or beef bouillon granules
1/3 cup dry minced onions
2 teaspoons mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon Hot Shot (red and black pepper blend)
METHOD:
This equals 18 cans of condensed cream of chicken or cream of beef soup! Stored in two jars! I’m so excited.
To reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup mix and 1 1/4 cups water, either using a small saucepan on the stove or a microwave-safe bowl; cook and stir till mixture thickens.
I labeled the jars and noted the directions to reconstitute the mix right on the lid.
This batch of cream of chicken mix and another of cream of beef is equal to 36 cans of soup!
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
For each batch, you’ll need one quart jar and one pint jar to store.
It’ll store on the pantry shelf up to a year.
4 cups instant non-fat dry milk
1 1/2 cups cornstarch
1/2 cup chicken or beef bouillon granules
1/3 cup dry minced onions
2 teaspoons mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon Hot Shot (red and black pepper blend)
METHOD:
This equals 18 cans of condensed cream of chicken or cream of beef soup! Stored in two jars! I’m so excited.
To reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup mix and 1 1/4 cups water, either using a small saucepan on the stove or a microwave-safe bowl; cook and stir till mixture thickens.
I labeled the jars and noted the directions to reconstitute the mix right on the lid.
This batch of cream of chicken mix and another of cream of beef is equal to 36 cans of soup!
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK