ASPARAGUS FIRES (CRISPY BAKED)
CRISPY BAKED ASPARAGUS FIRES
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
DIRECTIONS:
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmensan, salt and pepper.
Place the asparagus on a wire rack on a baking sheet and bake in a preheated 220*C oven until golden brown, about 7-13 minutes.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BAKED BEANS
Ingredients
400g dried haricot or cannellini beans
3 tbsp extra-virgin olive oil
2 red onions, finely chopped
150g pancetta or smoked streaky bacon, finely chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
2 tbsp dark muscovado sugar
3 tbsp cider vinegar
Method
1. Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 45 minutes-1 hour until tender, then remove from the heat and set aside for 30 minutes. Drain well.
2. Heat the oil in a large saucepan over a medium heat, add the onions and pancetta and cook for 6-8 minutes. Stir in the garlic, tomatoes, sugar, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans.
Serve the beans on toasted bread with grated cheese, if you like.
Bron: Delicious Magazine
Plasing: Henriette Wessels
400g dried haricot or cannellini beans
3 tbsp extra-virgin olive oil
2 red onions, finely chopped
150g pancetta or smoked streaky bacon, finely chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
2 tbsp dark muscovado sugar
3 tbsp cider vinegar
Method
1. Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 45 minutes-1 hour until tender, then remove from the heat and set aside for 30 minutes. Drain well.
2. Heat the oil in a large saucepan over a medium heat, add the onions and pancetta and cook for 6-8 minutes. Stir in the garlic, tomatoes, sugar, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans.
Serve the beans on toasted bread with grated cheese, if you like.
Bron: Delicious Magazine
Plasing: Henriette Wessels
BAKED BEANS
BAKED BEANS
INGREDIENTS
2 x of baked beans
5 cooked viennas cut up (or use baked beans & Viennas )
10 pieces of bacon, cooked and diced
½ of a white onion, chopped
½ cup ketchup
½ cup brown sugar
½ cup barbeque sauce
20 oz crushed pineapple, drained
¼ tsp chili powder
1 tsp ground dry mustard
1 tsp. worcestershire sauce
INSTRUCTIONS:
Preheat the oven to 350°F (180°C)
Cook the bacon in a skillet
Remove the bacon and put on paper towels to drain, but leave drippings in the pan
Saute the onions in the bacon drippings until the onions are clear
Chop the bacon and add to the onions and add the chopped viennas
Add the ketchup, brown sugar, barbeque sauce, crushed pineapple, chili powder, ground dry mustard, and worchesteshire sauce to the pan
Stir and simmer for several minutes
Put everything in a 9×13 pan and cook for one hour
Bron: Real Housemoms
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
2 x of baked beans
5 cooked viennas cut up (or use baked beans & Viennas )
10 pieces of bacon, cooked and diced
½ of a white onion, chopped
½ cup ketchup
½ cup brown sugar
½ cup barbeque sauce
20 oz crushed pineapple, drained
¼ tsp chili powder
1 tsp ground dry mustard
1 tsp. worcestershire sauce
INSTRUCTIONS:
Preheat the oven to 350°F (180°C)
Cook the bacon in a skillet
Remove the bacon and put on paper towels to drain, but leave drippings in the pan
Saute the onions in the bacon drippings until the onions are clear
Chop the bacon and add to the onions and add the chopped viennas
Add the ketchup, brown sugar, barbeque sauce, crushed pineapple, chili powder, ground dry mustard, and worchesteshire sauce to the pan
Stir and simmer for several minutes
Put everything in a 9×13 pan and cook for one hour
Bron: Real Housemoms
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUBBLE & SQUEAK WITH CHEESY TOAST
BUBBLE & SQUEAK WITH CHEESY TOAST
The kids will love their vegetables in these tasty patties served with a side of melted cheese toast.
(4 Members)
3 medium washed potatoes, peeled and chopped
150g sweet potato, peeled and chopped
1 small carrot, peeled and chopped
1/4 cup frozen peas
1 tablespoon dried breadcrumbs
salt and cracked black pepper
4 slices wholemeal bread
low-fat cheese, grated
1. Step 1
Place the potatoes, sweet potato, carrots and peas in a steamer and steam until tender. Remove and place in a large heatproof bowl. Set aside for 5 minutes then mash roughly. Stir through breadcrumbs.
2. Step 2
When cool enough to touch, take 1/3 cup of the mixture and shape into rough rounds. Heat a little oil in a large non-stick frying pan over medium heat. Cook each cake for 2-3 minutes or until golden brown.
3. Step 3
As the bubble and squeak cakes are cooking, top the bread with grated cheese and toast in an oven grill until melted and golden. Serve with a couple of the bubble and squeak cakes.
Source Taste.com.au - February 2008 , Page 4
Recipe by Kate Murdoch
Photography by Oliver Ford
Try cutting the bread into fun shapes using a pastry cutter before toasting. Try other vegetables like pumpkin, zucchini or broccili flowerets
Source Taste.com.au - February 2008 , Page 4 / Recipe by Kate Murdoch
Photography by Oliver Ford
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
The kids will love their vegetables in these tasty patties served with a side of melted cheese toast.
(4 Members)
3 medium washed potatoes, peeled and chopped
150g sweet potato, peeled and chopped
1 small carrot, peeled and chopped
1/4 cup frozen peas
1 tablespoon dried breadcrumbs
salt and cracked black pepper
4 slices wholemeal bread
low-fat cheese, grated
1. Step 1
Place the potatoes, sweet potato, carrots and peas in a steamer and steam until tender. Remove and place in a large heatproof bowl. Set aside for 5 minutes then mash roughly. Stir through breadcrumbs.
2. Step 2
When cool enough to touch, take 1/3 cup of the mixture and shape into rough rounds. Heat a little oil in a large non-stick frying pan over medium heat. Cook each cake for 2-3 minutes or until golden brown.
3. Step 3
As the bubble and squeak cakes are cooking, top the bread with grated cheese and toast in an oven grill until melted and golden. Serve with a couple of the bubble and squeak cakes.
Source Taste.com.au - February 2008 , Page 4
Recipe by Kate Murdoch
Photography by Oliver Ford
Try cutting the bread into fun shapes using a pastry cutter before toasting. Try other vegetables like pumpkin, zucchini or broccili flowerets
Source Taste.com.au - February 2008 , Page 4 / Recipe by Kate Murdoch
Photography by Oliver Ford
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BRUSSELS SPROUTS (CITRUS) ROASTED
CITRUS ROASTED BRUSSEL SPROUTS
This is a great holiday recipe that can be prepped ahead and then put in the oven just before sitting down to eat.
INGREDIENTS:
1 kg of Brussels sprouts
2 T olive oil
1 T orange zest
2 oranges
1 t salt
1 t pepper
INSTRUCTIONS:
Preheat the oven to 425°F (220°C)
Wash the Brussels sprouts, cut off the bottom and then cut into quarters
Place in a baking dish
Add oil, orange zest, juice of two oranges, salt and pepper and mix
Place in oven and cook for 10 min then stir and cook for 10 more min
Remove from oven when sprouts are fork tender
Bron: Real Housemoms
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
This is a great holiday recipe that can be prepped ahead and then put in the oven just before sitting down to eat.
INGREDIENTS:
1 kg of Brussels sprouts
2 T olive oil
1 T orange zest
2 oranges
1 t salt
1 t pepper
INSTRUCTIONS:
Preheat the oven to 425°F (220°C)
Wash the Brussels sprouts, cut off the bottom and then cut into quarters
Place in a baking dish
Add oil, orange zest, juice of two oranges, salt and pepper and mix
Place in oven and cook for 10 min then stir and cook for 10 more min
Remove from oven when sprouts are fork tender
Bron: Real Housemoms
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI & CHEESE CASSEROLE
BROCCOLI & CHEESE CASSEROLE
INGREDIENTS:
2 pkg. (315gr)frozen chopped broccoli
1 x 250gr Cheddar
Cheese Diced
1 sleeve Bacon Kips
½ cup melted butter
¼ c melted butter (for the base of casserole)
DIRECTIONS:
Cook broccoli as directed on package.
Crush crackers and mix with 1/4 cup melted butter in bottom of casserole dish.
Cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/2 of the crumbs.
Add another layer of broccoli and cheese; top with crumbs.
Pour melted butter on top of last layer
Bake at 190°C for 30 minutes
Bron: Cook's Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 pkg. (315gr)frozen chopped broccoli
1 x 250gr Cheddar
Cheese Diced
1 sleeve Bacon Kips
½ cup melted butter
¼ c melted butter (for the base of casserole)
DIRECTIONS:
Cook broccoli as directed on package.
Crush crackers and mix with 1/4 cup melted butter in bottom of casserole dish.
Cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/2 of the crumbs.
Add another layer of broccoli and cheese; top with crumbs.
Pour melted butter on top of last layer
Bake at 190°C for 30 minutes
Bron: Cook's Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI & CHEESE BAKED PATTIES
BAKED CHEESE & BROCCOLI PATTIES
yield: 8 broccoli patties
INGREDIENTS
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp light cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten (can use whites for healthier version)
salt/pepper
INSTRUCTIONS
Preheat the oven to200°C. Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste.
Sauté until onions are garlic are tender, set aside to cool.
Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out
the extra moisture.
Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.
Mix together and form into patties, place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
Bron: SkinnyTownUSA
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
yield: 8 broccoli patties
INGREDIENTS
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp light cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten (can use whites for healthier version)
salt/pepper
INSTRUCTIONS
Preheat the oven to200°C. Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste.
Sauté until onions are garlic are tender, set aside to cool.
Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out
the extra moisture.
Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.
Mix together and form into patties, place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
Bron: SkinnyTownUSA
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI-CHEDDAR BAKED RICE CUPS
BAKED CHEDDAR BROCCOLI RICE CUPS
2 cups regular, cooked rice
1 X 315 gr box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing (see recipe), or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.
HOME MADE RANCH DRESSING:
1/3 cup low-fat buttermilk
3 tablespoons plain yogurt (2% LOW FAT)
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons canola or olive oil
1/2 teaspoon salt and pepper to taste
3 tablespoons minced chives
Whisk all ingredients together. Dressing will keep for a week or so, covered, in the refrigerator.
If you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.
Bron: Fountain Avenue Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 cups regular, cooked rice
1 X 315 gr box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing (see recipe), or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.
HOME MADE RANCH DRESSING:
1/3 cup low-fat buttermilk
3 tablespoons plain yogurt (2% LOW FAT)
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons canola or olive oil
1/2 teaspoon salt and pepper to taste
3 tablespoons minced chives
Whisk all ingredients together. Dressing will keep for a week or so, covered, in the refrigerator.
If you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.
Bron: Fountain Avenue Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI BITES (OVEN FRIED)
OVEN FRIED BROCCOLI BITES
375-500gr fresh steamed broccoli
1 1/2 cup of grated mozzarella cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs
DIRECTIONS:
Preheat oven to 190°C. Mix all the ingredients together in a large bowl.
Form patties by hand and lay on a cookie sheet that has been oiled.
Bake in oven 20-30 minutes or until browned, turning once.
Avocado Cream Dipping Sauce
Mix together 1 avocado (scooped) and 1-2 tablespoon sour cream, salt and
pepper. Serve on the side as a dip!
Bron: Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
375-500gr fresh steamed broccoli
1 1/2 cup of grated mozzarella cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs
DIRECTIONS:
Preheat oven to 190°C. Mix all the ingredients together in a large bowl.
Form patties by hand and lay on a cookie sheet that has been oiled.
Bake in oven 20-30 minutes or until browned, turning once.
Avocado Cream Dipping Sauce
Mix together 1 avocado (scooped) and 1-2 tablespoon sour cream, salt and
pepper. Serve on the side as a dip!
Bron: Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERNUT AND FETA BAKE
BUTTERNUT AND FETA BAKE
INGREDIENTS
1 butternut, skinned and cut into small chunks
1 round of feta cheese
1 TBSP fresh thyme
3 TBSP fresh chives, chopped
1 clove garlic, crushed
1 cup cream
1 egg
Salt and pepper
1 TBSP butter
METHOD
Boil the butternut until half cooked. Drain and place in an ovenproof dish.
Crumble the feta cheese on top and sprinkle with thyme, chives and garlic.
Mix together the cream, egg, salt and pepper and pour over the butternut.
Dot with the butter.
Place in the oven for 20 to 30 minutes at 180°C.
Serve warm.
Bron: Thanks to SouthAfricanFoodies
Plasing & Foto: Ronel Steffens /WATERTAND RESEPTE VIR OUD EN JONK
BUTTERNUT AND FETA BAKE
INGREDIENTS
1 butternut, skinned and cut into small chunks
1 round of feta cheese
1 TBSP fresh thyme
3 TBSP fresh chives, chopped
1 clove garlic, crushed
1 cup cream
1 egg
Salt and pepper
1 TBSP butter
METHOD
Boil the butternut until half cooked. Drain and place in an ovenproof dish.
Crumble the feta cheese on top and sprinkle with thyme, chives and garlic.
Mix together the cream, egg, salt and pepper and pour over the butternut.
Dot with the butter.
Place in the oven for 20 to 30 minutes at 180°C.
Serve warm.
Bron: Thanks to SouthAfricanFoodies
Plasing & Foto: Ronel Steffens /WATERTAND RESEPTE VIR OUD EN JONK
CABBAGE (FRIED) DISH
FRIED CABBAGE DISH
INGREDIENTS:
500 gr bacon, finely chopped
1 medium onion, chopped
1kg cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS:
Fry bacon until crisp and well browned.
Drain and set aside.
Add chopped onion to the bacon grease and stir until translucent.
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
Add the crumbled bacon bits and cover.
Cook over low heat until cabbage is tender.
Bron: Hillbilly Recipes
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
500 gr bacon, finely chopped
1 medium onion, chopped
1kg cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS:
Fry bacon until crisp and well browned.
Drain and set aside.
Add chopped onion to the bacon grease and stir until translucent.
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
Add the crumbled bacon bits and cover.
Cook over low heat until cabbage is tender.
Bron: Hillbilly Recipes
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CABBAGE (FRIED) WITH ONIONS AND BACON
FRIED CABBAGE WITH ONIONS AND BACON
4 slices bacon, chopped
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
1/8 teaspoon crushed red pepper flakes (or to taste)
6 cups cabbage, cut into thin wedges (1 small head cabbage)
3 -4 tablespoons chicken broth
2 teaspoonsbrown sugar
salt & pepper to taste
DIRECTIONS:
In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes). Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking. Stir in the cooked bacon.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
4 slices bacon, chopped
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
1/8 teaspoon crushed red pepper flakes (or to taste)
6 cups cabbage, cut into thin wedges (1 small head cabbage)
3 -4 tablespoons chicken broth
2 teaspoonsbrown sugar
salt & pepper to taste
DIRECTIONS:
In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes). Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking. Stir in the cooked bacon.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CABBAGE (FRIED) WITH BACON AND ONION
FRIED CABBAGE WITH BACON AND ONION
500g bacon, finely chopped
1 medium onion, chopped
1 kg cabbage, finely diced
¼ tsp red pepper flakes
½ tsp salt
½ tsp black pepper
DIRECTIONS:
Fry bacon until crisp and well browned
Drain and set aside
Add chopped onion to the bacon grease and stir until translucent
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated
Add the crumbled bacon bits and cover
Cook over low heat until cabbage is tender
* Add 2 or 3 pinches of sugar while this is cooking, just helps bring out the flavour even more
Bron: Onbekend
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
500g bacon, finely chopped
1 medium onion, chopped
1 kg cabbage, finely diced
¼ tsp red pepper flakes
½ tsp salt
½ tsp black pepper
DIRECTIONS:
Fry bacon until crisp and well browned
Drain and set aside
Add chopped onion to the bacon grease and stir until translucent
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated
Add the crumbled bacon bits and cover
Cook over low heat until cabbage is tender
* Add 2 or 3 pinches of sugar while this is cooking, just helps bring out the flavour even more
Bron: Onbekend
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
CABBAGE (STUFFED)
STUFFED CABBAGE
1 medium Head cabbage
2 x 400 g Cans sauerkraut; divided
250 g Beef mince
250 g Pork mince
125 ml Long grain rice; cooked
5 ml Salt
2.5 ml Ground black pepper
1 Egg
3 Strips bacon; diced
250 ml Onion; chopped;
2 cloves Garlic; minced
15 ml Smoked paprika
1-2 ml Cayenne pepper
1 x 410 g Can tomatoes, cut up with liquid
15 ml Caraway seeds
500 ml Water
30 ml Flour
250 g Sour cream
DIRECTIONS:
Remove core from head of cabbage. Place in a large saucepan and cover with water.
Bring to a boil; boil until outer leaves loosen from heat. Lift out cabbage; remove softened leaves.
Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf.
Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs.
Spoon half the sauerkraut into the bottom of a oven proof dish; set aside.
In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp.
Drain on paper towels. In drippings, sauté onion and garlic until tender.
Add bacon and half of onion mixture to meat mixture; mix well.
Place about 3 Tbsp of meat mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut.
Coarsely chop any remaining cabbage leaves; place over rolls.
To remaining onion mixture, add paprika, cayenne pepper, tomatoes, caraway seeds, water and remaining sauerkraut.
Cook until heated through. Pour over rolls. Cover and bake at 160 degrees C / Gas mark 3. for 1 hour 45 minutes.
In a small bowl, gradually stir flour into sour cream.
Stir in 1 to 2 Tbsp. hot cooking liquid; mix well.
Spoon over cabbage rolls.
Bake, uncovered, 15 to 20 minutes longer or until sauce is thickened. Or top with sour cream alone and serve hot.
Variation: in place of sour cream and flour topping try mozzarella cheese….
Bron: Onbekend
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
1 medium Head cabbage
2 x 400 g Cans sauerkraut; divided
250 g Beef mince
250 g Pork mince
125 ml Long grain rice; cooked
5 ml Salt
2.5 ml Ground black pepper
1 Egg
3 Strips bacon; diced
250 ml Onion; chopped;
2 cloves Garlic; minced
15 ml Smoked paprika
1-2 ml Cayenne pepper
1 x 410 g Can tomatoes, cut up with liquid
15 ml Caraway seeds
500 ml Water
30 ml Flour
250 g Sour cream
DIRECTIONS:
Remove core from head of cabbage. Place in a large saucepan and cover with water.
Bring to a boil; boil until outer leaves loosen from heat. Lift out cabbage; remove softened leaves.
Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf.
Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs.
Spoon half the sauerkraut into the bottom of a oven proof dish; set aside.
In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp.
Drain on paper towels. In drippings, sauté onion and garlic until tender.
Add bacon and half of onion mixture to meat mixture; mix well.
Place about 3 Tbsp of meat mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut.
Coarsely chop any remaining cabbage leaves; place over rolls.
To remaining onion mixture, add paprika, cayenne pepper, tomatoes, caraway seeds, water and remaining sauerkraut.
Cook until heated through. Pour over rolls. Cover and bake at 160 degrees C / Gas mark 3. for 1 hour 45 minutes.
In a small bowl, gradually stir flour into sour cream.
Stir in 1 to 2 Tbsp. hot cooking liquid; mix well.
Spoon over cabbage rolls.
Bake, uncovered, 15 to 20 minutes longer or until sauce is thickened. Or top with sour cream alone and serve hot.
Variation: in place of sour cream and flour topping try mozzarella cheese….
Bron: Onbekend
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
ORANGE-HONEY GLAZED CARROTS
ORANGE-HONEY GLAZED CARROTS
TOTAL TIME 55 minutes
PREP 25 minutes
COOK 30 minutes
INGREDIENTS
SERVINGS 4-5
2 lbs carrots, peeled (3 bunches)
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
2 tablespoons honey
2 teaspoons kosher salt
1 teaspoon minced gingerroot
1 teaspoon grated orange zest
1⁄2 cup freshly squeezed orange juice 1⁄2 teaspoon fresh ground black pepper
DIRECTIONS
Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots.
Place 1/2 cup water, the butter or margarine, honey, 2 teaspoons salt, and the ginger in a large sauté pan and bring to a boil.
Add the carrots, cover, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
Add the orange zest and orange juice to pan, tossing with carrots.
Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them)and the sauce glazes the carrots. Add the pepper and another teaspoon of salt to taste.
*This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.
* TDC NOTES:
1: I used 1 bunch of carrots;
2: I only used 2ml salt
Source: By Manami / From the "Barefoot Contessa At Home" by Ina Garten.
Plasing & Foto: Tina De Cormarmond / WATERTAND RESEPTE VIR OUD EN JONK
ORANGE-HONEY GLAZED CARROTS
TOTAL TIME 55 minutes
PREP 25 minutes
COOK 30 minutes
INGREDIENTS
SERVINGS 4-5
2 lbs carrots, peeled (3 bunches)
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
2 tablespoons honey
2 teaspoons kosher salt
1 teaspoon minced gingerroot
1 teaspoon grated orange zest
1⁄2 cup freshly squeezed orange juice 1⁄2 teaspoon fresh ground black pepper
DIRECTIONS
Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots.
Place 1/2 cup water, the butter or margarine, honey, 2 teaspoons salt, and the ginger in a large sauté pan and bring to a boil.
Add the carrots, cover, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
Add the orange zest and orange juice to pan, tossing with carrots.
Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them)and the sauce glazes the carrots. Add the pepper and another teaspoon of salt to taste.
*This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.
* TDC NOTES:
1: I used 1 bunch of carrots;
2: I only used 2ml salt
Source: By Manami / From the "Barefoot Contessa At Home" by Ina Garten.
Plasing & Foto: Tina De Cormarmond / WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER
LOADED CAULIFLOWER
INGREDIENTS:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
DIRECTIONS:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.
Bron: Onbekend
Plasing: Martin de Jager / WATERTAND RESEPTE VIR OUD EN JONK
LOADED CAULIFLOWER
INGREDIENTS:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
DIRECTIONS:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.
Bron: Onbekend
Plasing: Martin de Jager / WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER RICE
CAULIFLOWER RICE
A small head of organic cauliflower, chopped coarsely
1 small onion, chopped finely
2 tablespoons of butter
1-2 tablespoons of coconut oil Aleppo chile
Seasoning with salt and ground pepper
After chopping up the cauliflower… grate cauliflower on the 'rough/big' side or in a food processor, until they were reduced to the size of couscous or rice grains.
Saute the onions in the melted butter and coconut oil over medium heat until they were translucent.
Add the cauliflower and stirred everything around to evenly distribute the fat and onions.
Season the “rice” with some Aleppo chile, salt and pepper. Covered the skillet and cooked the cauliflower for 5-10 minutes until softened.
Taste for seasoning and additional salt and pepper.
You can change up the seasoning and customize it to your tastes.
A head of cauliflower makes a lot of rice (+/- 6 servings)
It will keep for approx 4 days in the fridge
Source: Unknown
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER RICE
A small head of organic cauliflower, chopped coarsely
1 small onion, chopped finely
2 tablespoons of butter
1-2 tablespoons of coconut oil Aleppo chile
Seasoning with salt and ground pepper
After chopping up the cauliflower… grate cauliflower on the 'rough/big' side or in a food processor, until they were reduced to the size of couscous or rice grains.
Saute the onions in the melted butter and coconut oil over medium heat until they were translucent.
Add the cauliflower and stirred everything around to evenly distribute the fat and onions.
Season the “rice” with some Aleppo chile, salt and pepper. Covered the skillet and cooked the cauliflower for 5-10 minutes until softened.
Taste for seasoning and additional salt and pepper.
You can change up the seasoning and customize it to your tastes.
A head of cauliflower makes a lot of rice (+/- 6 servings)
It will keep for approx 4 days in the fridge
Source: Unknown
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CARROTS (VANILLA GLAZED)
VANILLA GLAZED CARROTS
1 bag of Baby Carrots
2 tablespoons Honey
1/4 teaspoon vanilla extract
1 tablespoon butter
¼ tsp. White Wine Vinegar
Pinch Salt
DIRECTIONS:
Combine all ingredients in a large sauté pan.
The carrots should form a single layer in the pan.
Bring the carrots to a simmer on medium-high heat.
Continue to cook until the liquid is reduced and the pan is almost dry.
The carrots should be cooked through, shiny and delicious.
Bron: Welcome Home
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CORN CASSEROLE
CORN CASSEROLE
1 (470gr) can whole kernel corn, drained
1 (470gr) can cream-style corn
1 package Jiffy corn muffin mix (250gr) see recipe
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite
DIRECTIONS:
Preheat oven to 180°C
mix all ingredients, minus the cheese, together and pour into a greased baking dish.
After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven.
Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
JIFFY CORN MUFFIN MIX (CLONE)
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbs granulated sugar
1 Tbs baking powder
1/4 tsp salt
2 Tbs vegetable oil
DIRECTIONS:
Combine flour, corn meal, sugar, baking powderand salt. Mix well with whisk.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
TO MAKE CORN MUFFINS:
Preheat oven to 200°C.
Combine above mixture with:
1-egg
1/3 cup milk
DIRECTIONS:
Mix until dry ingredients are moistened. There will be small lumps in the batter.
For best rise allow batter to rest 3 or 4 minutes. Stir once or twice after rest.
Fill muffin tins 1/2 full. Bake 15-20 minutes
Makes 6 muffins.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
If another recipe calls for a box of corn muffin mix, leave out the egg and milk from this recipe.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
Makes 1-1/2 cups of dry mix.
Makes 6 corn muffins.
Bron: Oh my goody goodness
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 (470gr) can whole kernel corn, drained
1 (470gr) can cream-style corn
1 package Jiffy corn muffin mix (250gr) see recipe
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite
DIRECTIONS:
Preheat oven to 180°C
mix all ingredients, minus the cheese, together and pour into a greased baking dish.
After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven.
Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
JIFFY CORN MUFFIN MIX (CLONE)
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbs granulated sugar
1 Tbs baking powder
1/4 tsp salt
2 Tbs vegetable oil
DIRECTIONS:
Combine flour, corn meal, sugar, baking powderand salt. Mix well with whisk.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
TO MAKE CORN MUFFINS:
Preheat oven to 200°C.
Combine above mixture with:
1-egg
1/3 cup milk
DIRECTIONS:
Mix until dry ingredients are moistened. There will be small lumps in the batter.
For best rise allow batter to rest 3 or 4 minutes. Stir once or twice after rest.
Fill muffin tins 1/2 full. Bake 15-20 minutes
Makes 6 muffins.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
If another recipe calls for a box of corn muffin mix, leave out the egg and milk from this recipe.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
Makes 1-1/2 cups of dry mix.
Makes 6 corn muffins.
Bron: Oh my goody goodness
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CORN FRITTERS
CORN FRITTERS
Makes 30 small fritters
½ x 410 g tin whole kernel
corn, drained
1 x 410 g tin cream style
sweetcorn
1 cup (250 ml) wholewheat
flour
½ tsp (2,5 ml) baking
powder
1 egg, beaten
½ cup (125 ml) low-fat or
fat-free milk
1 tsp (5 ml) ground mixed
spice
½ small onion, finely
chopped or grated
2 tbsp (30 ml) sunflower oil
METHOD:
Mix all the ingredients, except the oil, together in a large bowl.
Heat a thin layer of the oil in a frying pan. Add tablespoonfuls
of the mixture to the pan and fry on both
sides until golden brown.
Repeat with the rest of the oil and mixture.
Drain on paper towel and serve warm as a side dish.
Bron: Koek & Tert
Plasing: Antonomia Fiona Matthews / WATERTAND RESEPTE VIR OUD EN JONK
CORN FRITTERS
Makes 30 small fritters
½ x 410 g tin whole kernel
corn, drained
1 x 410 g tin cream style
sweetcorn
1 cup (250 ml) wholewheat
flour
½ tsp (2,5 ml) baking
powder
1 egg, beaten
½ cup (125 ml) low-fat or
fat-free milk
1 tsp (5 ml) ground mixed
spice
½ small onion, finely
chopped or grated
2 tbsp (30 ml) sunflower oil
METHOD:
Mix all the ingredients, except the oil, together in a large bowl.
Heat a thin layer of the oil in a frying pan. Add tablespoonfuls
of the mixture to the pan and fry on both
sides until golden brown.
Repeat with the rest of the oil and mixture.
Drain on paper towel and serve warm as a side dish.
Bron: Koek & Tert
Plasing: Antonomia Fiona Matthews / WATERTAND RESEPTE VIR OUD EN JONK
CORN AND SWEET POTATO FRITTERS
CORN AND SWEET POTATO FRITTERS
1 can creamed corn
2 tablespoons chives (chopped)
1/2 cup self raising flour
1/4 cup milk
1 egg (separated)
1/2 cup sweet potatoes, cooked & roughly mashed
1 tablespoon of oil
2 tablespoons butter
DIRECTIONS:
Mix together the creamed corn, chopped chives, flour, milk and egg yolk. Beat the egg white until stiff and fold this and the sweet potatoe lightly into the corn mixture. Cook in spoonfuls in a skillet until golden - about 3 minutes each side.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 can creamed corn
2 tablespoons chives (chopped)
1/2 cup self raising flour
1/4 cup milk
1 egg (separated)
1/2 cup sweet potatoes, cooked & roughly mashed
1 tablespoon of oil
2 tablespoons butter
DIRECTIONS:
Mix together the creamed corn, chopped chives, flour, milk and egg yolk. Beat the egg white until stiff and fold this and the sweet potatoe lightly into the corn mixture. Cook in spoonfuls in a skillet until golden - about 3 minutes each side.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CORN FRITTERS (SWEETCORN)
SWEETCORN FRITTERS
2 ears fresh corn (2 cups kernels) or
1 can drained sweet corn
½ cup flour
1/3 cup cornmeal
1 teaspoon salt
½ teaspoon baking powder
½ cup milk
1 egg
4 tablespoon olive oil
1 tablespoon butter
DIRECTIONS:
Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.
Heat a nonstick skillet over medium/low with 2 T olive oil. Add tablespoon butter. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches.
Bron: Redtri
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 ears fresh corn (2 cups kernels) or
1 can drained sweet corn
½ cup flour
1/3 cup cornmeal
1 teaspoon salt
½ teaspoon baking powder
½ cup milk
1 egg
4 tablespoon olive oil
1 tablespoon butter
DIRECTIONS:
Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.
Heat a nonstick skillet over medium/low with 2 T olive oil. Add tablespoon butter. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches.
Bron: Redtri
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CORN FRITTERS (PUFFY)
PUFFY CORN FRITTERS
INGREDIENTS:
1 c. flour
3/4 tsp. salt
1 tsp. baking powder
1/2 c. milk
1 egg, beaten
1 ½ c. drained kernel corn
DIRECTIONS:
Sift flour, measure and sift with salt and baking powder.
Combine milk and egg and beat thoroughly. Add to dry ingredients and mix just enough to moisten.
Stir corn into the mixture with a light touch.
Drop batter by tablespoons into deep hot oil
Fry for 2 to 3 minutes or until they are a pretty, light brown.
Drain on absorbent paper. About 18 puffy fritters.
Bron: Texas Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 c. flour
3/4 tsp. salt
1 tsp. baking powder
1/2 c. milk
1 egg, beaten
1 ½ c. drained kernel corn
DIRECTIONS:
Sift flour, measure and sift with salt and baking powder.
Combine milk and egg and beat thoroughly. Add to dry ingredients and mix just enough to moisten.
Stir corn into the mixture with a light touch.
Drop batter by tablespoons into deep hot oil
Fry for 2 to 3 minutes or until they are a pretty, light brown.
Drain on absorbent paper. About 18 puffy fritters.
Bron: Texas Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER (CHEESY)
CHEESY CUALIFLOWER
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
DIRECTIONS:
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes.
Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to
taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across.
Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
TIP: Die blomkool moet baie goed gedrieneer word,anders maak jy dit ook in n pan soos ek! Die mengsel was te nat vir patties braai.
Bron; A healthier You
Foto: Piet Pompies 20/05/2013
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
DIRECTIONS:
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes.
Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to
taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across.
Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
TIP: Die blomkool moet baie goed gedrieneer word,anders maak jy dit ook in n pan soos ek! Die mengsel was te nat vir patties braai.
Bron; A healthier You
Foto: Piet Pompies 20/05/2013
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER PANCAKES (CHEESY)
CHEESY CAULIFLOWER PANCAKES
Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side dish.
INGREDIENTS:
1 head cauliflower (bag of frozen cauliflower)
2 large eggs
½-3/4 cup shredded cheddar cheese
(I love cheese, so use closer to ¾ cup)
¼ cup diced green onions
½-1 cup bread
crumbs (I usually need closer to 1 cup)
½ tsp cayenne pepper (more of less to taste)
salt
olive oil
light sour cream (optional)
INSTRUCTIONS:
Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
Drain and mash the cauliflower while it is still warm
Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
Coat the bottom of a skillet with olive oil over medium-high heat
Form the cauliflower mixture into patties about 3 inches across
Cook until golden brown & set, about 3 minutes per side
Enjoy with some light sour cream!
Bron: Real Housemoms
Plasing; Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side dish.
INGREDIENTS:
1 head cauliflower (bag of frozen cauliflower)
2 large eggs
½-3/4 cup shredded cheddar cheese
(I love cheese, so use closer to ¾ cup)
¼ cup diced green onions
½-1 cup bread
crumbs (I usually need closer to 1 cup)
½ tsp cayenne pepper (more of less to taste)
salt
olive oil
light sour cream (optional)
INSTRUCTIONS:
Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
Drain and mash the cauliflower while it is still warm
Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
Coat the bottom of a skillet with olive oil over medium-high heat
Form the cauliflower mixture into patties about 3 inches across
Cook until golden brown & set, about 3 minutes per side
Enjoy with some light sour cream!
Bron: Real Housemoms
Plasing; Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER PATTIES (CHEESY)
CHEESY CAULIFLOWER PATTIES
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
DIRECTIONS:
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes.
Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across.
Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Bron; A healthier You
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
DIRECTIONS:
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes.
Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across.
Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Bron; A healthier You
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER (ROASTED)
ROASTED CAULIFLOWER WITH PARMESAN AND BREAD CRUMBS
THIS RECIPE WILL TURN ANYONE INTO A CAULIFLOWER LOVER...TRULY!!!
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs
1/4 cup freshly grated Parmesan
1/4 cup olive oil
( I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED)
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 200ºC.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (We like ours very browned)
Bron: Gregg's Skinny Friends - Health & Weight Control
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
THIS RECIPE WILL TURN ANYONE INTO A CAULIFLOWER LOVER...TRULY!!!
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs
1/4 cup freshly grated Parmesan
1/4 cup olive oil
( I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED)
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 200ºC.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (We like ours very browned)
Bron: Gregg's Skinny Friends - Health & Weight Control
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CAULIFLOWER
(SPICY WHOLE ROASTED)
SPICY WHOLE ROASTED CAULIFLOWER
INGREDIENTS:
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yoghurt
1 lime, zested and juiced
2 tablespoons chilli powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons salt
1 teaspoon black pepper
DIRECTIONS:
Preheat the oven to 200° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yoghurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
Bron: Rahila's Goodies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
(SPICY WHOLE ROASTED)
SPICY WHOLE ROASTED CAULIFLOWER
INGREDIENTS:
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yoghurt
1 lime, zested and juiced
2 tablespoons chilli powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons salt
1 teaspoon black pepper
DIRECTIONS:
Preheat the oven to 200° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yoghurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
Bron: Rahila's Goodies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GREEN BEANS (LEMON PEPPER)
LEMON PEPPER GREEN BEANS
6 servings
500gr fresh green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper
DIRECTIONS:
Place green beans in a steamer over 1 inch of boiling water.
Cover, and cook until tender but still firm, about 10 minutes; drain.
Meanwhile, melt butter in a skillet over medium heat.
Saute almonds until lightly browned.
Season with lemon pepper.
Stir in green beans, and toss to coat.
Bron: All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
6 servings
500gr fresh green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper
DIRECTIONS:
Place green beans in a steamer over 1 inch of boiling water.
Cover, and cook until tender but still firm, about 10 minutes; drain.
Meanwhile, melt butter in a skillet over medium heat.
Saute almonds until lightly browned.
Season with lemon pepper.
Stir in green beans, and toss to coat.
Bron: All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON & CHEDDAR STUFFED MUSHROOMS
3 slices bacon
8 good-sized mushrooms
1 tbsp. bacon fat
1 tbsp. finely
chopped onion
1/4 tsp. salt
1/4 tsp. garlic granules
3/4 cup
shredded Cheddar cheese
Place bacon in a large frying pan. Cook over medium heat until evenly browned. Drain. Dice and set aside. Preheat oven to 200°C. Remove mushroom stems. Ste aside caps. Chop the stems. In the same
frying pan, with about 1 tbsp. of the bacon fat from cooking the bacon, cook the
mushroom stems and onion until the onion is soft. Remove from heat. In a medium
bowl, stir together the mushroom stem mixture, seasonings and 1/2 cup of the cheese.
Mix well and scoop into mushroom caps. Bake for about 15 minutes, or until cheese has melted.
Sprinkle with remaining cheese and turn the oven to broil.
Broil for about a minute or until the cheese is melted and just golden
Bron: From Grandma's Kitchen
Plasing: Henriette Wessels
8 good-sized mushrooms
1 tbsp. bacon fat
1 tbsp. finely
chopped onion
1/4 tsp. salt
1/4 tsp. garlic granules
3/4 cup
shredded Cheddar cheese
Place bacon in a large frying pan. Cook over medium heat until evenly browned. Drain. Dice and set aside. Preheat oven to 200°C. Remove mushroom stems. Ste aside caps. Chop the stems. In the same
frying pan, with about 1 tbsp. of the bacon fat from cooking the bacon, cook the
mushroom stems and onion until the onion is soft. Remove from heat. In a medium
bowl, stir together the mushroom stem mixture, seasonings and 1/2 cup of the cheese.
Mix well and scoop into mushroom caps. Bake for about 15 minutes, or until cheese has melted.
Sprinkle with remaining cheese and turn the oven to broil.
Broil for about a minute or until the cheese is melted and just golden
Bron: From Grandma's Kitchen
Plasing: Henriette Wessels
OLD FASIONED STUFFED MUSHROOMS
Brown mushrooms stuffed with a breadcrumb mixture and topped with cheese
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 4
Ingredients
•8 large brown mushrooms, cleaned
•45ml butter, melted
•1 clove of garlic, minced
•60g bread crumbs
•45ml cream
•1 egg yolk
•20ml fresh thyme leaves
•90g grated cheddar cheese
Instructions
1.Pre-heat the oven to 180⁰C.
2.Butter an oven proof dish.
3.Remove the stems from the mushrooms and cut finely.
4.Mix the mushroom stems with the melted butter, garlic, bread crumbs, cream, egg yolk and thyme leaves.
5.Fill the mushrooms with the mushroom stem mixture and sprinkle the cheddar cheese over.
6.Place into the prepared oven dish and bake in the pre-heated oven for 15 minutes.
7.Serve hot!
Bron: PinkPolkaDot
Plasing; Henriette Wessels
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 4
Ingredients
•8 large brown mushrooms, cleaned
•45ml butter, melted
•1 clove of garlic, minced
•60g bread crumbs
•45ml cream
•1 egg yolk
•20ml fresh thyme leaves
•90g grated cheddar cheese
Instructions
1.Pre-heat the oven to 180⁰C.
2.Butter an oven proof dish.
3.Remove the stems from the mushrooms and cut finely.
4.Mix the mushroom stems with the melted butter, garlic, bread crumbs, cream, egg yolk and thyme leaves.
5.Fill the mushrooms with the mushroom stem mixture and sprinkle the cheddar cheese over.
6.Place into the prepared oven dish and bake in the pre-heated oven for 15 minutes.
7.Serve hot!
Bron: PinkPolkaDot
Plasing; Henriette Wessels
ONIONS:
BAKED BLOOMING ONION
35 minutes
Yield: 1 blooming onion
A healthier and baked version of the classic blooming onion.
Ingredients
For The Blooming Onion:
• 1 large Vidalia onion
• 2/3 cup Panko breadcrumbs
• 1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)
• 1/4 tsp. salt
• 2 eggs
• optional sides: ketchup, spicy dipping sauce (see below), ranch dip, honey mustard
For The Spicy Dipping Sauce:
• 1/2 cup Greek yogurt (or mayo)
• 2 Tbsp. ketchup
• 2 tsp. horseradish sauce
• 1/4 tsp. salt
• 1/4 tsp. smoked paprika
• 1/8 tsp. garlic powder
• 1/8 tsp. oregano
Method
To Make The Blooming Onion:
Preheat oven to 400 degrees.
On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.
Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.
In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.
In a separate (additional) bowl, whisk the eggs until combined.
Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. It is kind of tedious, but worth it!
Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.
Remove and serve with desired sauces.
To Make The Spicy Dipping Sauce:
Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.
**Instead of the Cajun seasoning, you could substitute in Italian seasonings or whatever you love best. Just taste a pinch of the dry seasoning before applying it to the onion to see if it needs to be seasoned with salt and pepper.
(c) 2012 Gimme Some Oven. All rights reserved.
Resep ;Lize van Rensburg
WATERTAND RESEPTE VIR OUD EN JONK
Yield: 1 blooming onion
A healthier and baked version of the classic blooming onion.
Ingredients
For The Blooming Onion:
• 1 large Vidalia onion
• 2/3 cup Panko breadcrumbs
• 1 Tbsp. Cajun or blackening seasoning (**see alternate seasonings below**)
• 1/4 tsp. salt
• 2 eggs
• optional sides: ketchup, spicy dipping sauce (see below), ranch dip, honey mustard
For The Spicy Dipping Sauce:
• 1/2 cup Greek yogurt (or mayo)
• 2 Tbsp. ketchup
• 2 tsp. horseradish sauce
• 1/4 tsp. salt
• 1/4 tsp. smoked paprika
• 1/8 tsp. garlic powder
• 1/8 tsp. oregano
Method
To Make The Blooming Onion:
Preheat oven to 400 degrees.
On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.
Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.
In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.
In a separate (additional) bowl, whisk the eggs until combined.
Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. It is kind of tedious, but worth it!
Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.
Remove and serve with desired sauces.
To Make The Spicy Dipping Sauce:
Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.
**Instead of the Cajun seasoning, you could substitute in Italian seasonings or whatever you love best. Just taste a pinch of the dry seasoning before applying it to the onion to see if it needs to be seasoned with salt and pepper.
(c) 2012 Gimme Some Oven. All rights reserved.
Resep ;Lize van Rensburg
WATERTAND RESEPTE VIR OUD EN JONK
BLOOMIN ONION
Ingredients
Oil, for deep frying
1 large sweet onion
1 1/4 cups all-purpose flour
1 tablespoon paprika
1 tablespoon seafood and meat seasoning (recommended: Old Bay seasoning)
1 tablespoon kosher salt
1 tablespoon white pepper
1/2 cup milk
1 egg, slightly beaten
Mild ranch dressing or spicy barbecue dressing, for serving
Directions
Heat oil in a heavy saucepan or Dutch oven with tall sides to 350° F (180°C).
The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.
Peel the skin off the onion, leaving the root end intact.
Cut a small slice off the top.
Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom.
Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.
Rotate the onion so the cuts are horizontal to you.
Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion.
To help the onion "bloom," gently spread the "petals." take out the middle "petals" and put it in ice water for about an hour or even longer!
Dry it with kitchen paper towel
Combine the dry ingredients in a shallow bowl or pan.
Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl.
Dip the dusted onion into the egg mixture and then back into the flour mixture.
When the oil has reached 350°F (180°C), carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.
Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
Plasing: Henriette Wessels
Oil, for deep frying
1 large sweet onion
1 1/4 cups all-purpose flour
1 tablespoon paprika
1 tablespoon seafood and meat seasoning (recommended: Old Bay seasoning)
1 tablespoon kosher salt
1 tablespoon white pepper
1/2 cup milk
1 egg, slightly beaten
Mild ranch dressing or spicy barbecue dressing, for serving
Directions
Heat oil in a heavy saucepan or Dutch oven with tall sides to 350° F (180°C).
The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.
Peel the skin off the onion, leaving the root end intact.
Cut a small slice off the top.
Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom.
Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.
Rotate the onion so the cuts are horizontal to you.
Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion.
To help the onion "bloom," gently spread the "petals." take out the middle "petals" and put it in ice water for about an hour or even longer!
Dry it with kitchen paper towel
Combine the dry ingredients in a shallow bowl or pan.
Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl.
Dip the dusted onion into the egg mixture and then back into the flour mixture.
When the oil has reached 350°F (180°C), carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.
Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
Plasing: Henriette Wessels
BLOOMIN ONION INSTRUCTIONS
Belangrik is dat jou ui na hy gesny is in yswater vir ten minste 4-6 ure moet staan om hom te laat "blom" dan eers sit jy hom in die omhulsel bestandele! Onthou ook om die middelste "blaartjies" uit te sny hy blom net baie mooier as hy spasie het! Maar hier dis die stappe vir hierdie fotos! BLOOMIN ONION:
Ingredients:
cake flour
milk
salt & pepper
spice to taste
OTHER NEEDS:
large deep pot / home fryer
cooking oil
large knife
fryer thermometer (candy thermometer) - As jy nie een het is dit doodreg net baie warm olie
large bag
perforated ladle (fryer strainer)
Cut the top off the onion and remove the peel.
Make a vertical cuts through the onion stopping when you are close to the bottom, rotate the onion around its axis and continue making vertical cuts until you have 3-6mm (1/8"-1/4") petals.
Remember to leave the bottom of your onion attached, and to stop your vertical cuts shy of slicing right through. Now leave in it ice water for at least 2 hours in jou fridge!
TO COAT YOUR ONION
For this you'll need a large plastic bag, all-purpose flour, and spices to taste. I used oregano, chili powder, cumin, salt and pepper. The variations are endless
SPLAY THE PETALS OF THE ONION BEFORE COATING
THE SHAKE:
When ready, place the onion into the bag of flour and spice blend. Seal bag and gently shake to cover entire onion, use your fingers through the bag to work flour between the petals.
THE DIP:
Remove the onion from the bag and dunk into a bowl of milk. Quickly remove from bowl and place back into bag of flour mix.
THE SHAKE:
Gently shake the onion in the mix, make sure flour gets everywhere.
Your onion should now look thoroughly coated, repeat the dunk-shake if desired.
Once your pot is filled with oil, fire up your element and drop in your thermometer. We're looking to heat the oil to 190-200°C (190 - 200°F). Ranges will vary, but somewhere between medium and high. DO NOT FILL YOUR POT TOO MUCH IT WILL BOIL OVER WHEN PUTTING FRYING THE ONION!
Slowly lower your onion in the oil using a ladle or strainer
The initial boil when first placed in the oil will be turbulent, oil may spatter.
With the onion completely submerged it will cook in about 5 minutes.
After 5 minutes the onion must be crispy and golden brown.
Put on something absorbent just to drain excess oil
The onion bloom can be enjoyed as-is with guests plucking their eats, or you can remove the core and the petals should separate and you can eat them like chips. Serve immediately with a dip of your choosing.
Onion blooms can be made with almost any spices and go great with any dip.
Bron: Play with your food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients:
cake flour
milk
salt & pepper
spice to taste
OTHER NEEDS:
large deep pot / home fryer
cooking oil
large knife
fryer thermometer (candy thermometer) - As jy nie een het is dit doodreg net baie warm olie
large bag
perforated ladle (fryer strainer)
Cut the top off the onion and remove the peel.
Make a vertical cuts through the onion stopping when you are close to the bottom, rotate the onion around its axis and continue making vertical cuts until you have 3-6mm (1/8"-1/4") petals.
Remember to leave the bottom of your onion attached, and to stop your vertical cuts shy of slicing right through. Now leave in it ice water for at least 2 hours in jou fridge!
TO COAT YOUR ONION
For this you'll need a large plastic bag, all-purpose flour, and spices to taste. I used oregano, chili powder, cumin, salt and pepper. The variations are endless
SPLAY THE PETALS OF THE ONION BEFORE COATING
THE SHAKE:
When ready, place the onion into the bag of flour and spice blend. Seal bag and gently shake to cover entire onion, use your fingers through the bag to work flour between the petals.
THE DIP:
Remove the onion from the bag and dunk into a bowl of milk. Quickly remove from bowl and place back into bag of flour mix.
THE SHAKE:
Gently shake the onion in the mix, make sure flour gets everywhere.
Your onion should now look thoroughly coated, repeat the dunk-shake if desired.
Once your pot is filled with oil, fire up your element and drop in your thermometer. We're looking to heat the oil to 190-200°C (190 - 200°F). Ranges will vary, but somewhere between medium and high. DO NOT FILL YOUR POT TOO MUCH IT WILL BOIL OVER WHEN PUTTING FRYING THE ONION!
Slowly lower your onion in the oil using a ladle or strainer
The initial boil when first placed in the oil will be turbulent, oil may spatter.
With the onion completely submerged it will cook in about 5 minutes.
After 5 minutes the onion must be crispy and golden brown.
Put on something absorbent just to drain excess oil
The onion bloom can be enjoyed as-is with guests plucking their eats, or you can remove the core and the petals should separate and you can eat them like chips. Serve immediately with a dip of your choosing.
Onion blooms can be made with almost any spices and go great with any dip.
Bron: Play with your food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CARAMELISED ONIONS
CARAMELISED ONIONS
Caramelised Onions are delicious on pizza with a little olive oil and some feta cheese, or on top of a steak sandwich nom nom nom
INGREDIENTS:
4 onions (brown or red)
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar (optional)
Slice the onions into rings and separate. Place them in a frypan with the butter, and cook on medium heat until very soft (about 10 – 12 minutes). Sprinkle the brown sugar over the top and add the balsamic vinegar. Cook a further five minutes or until caramelised.
Store in a jar in the fridge (with a thin layer of olive oil on top to preserve) for up to two weeks.
Bron: Stay at home Mum
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
CARAMELISED ONIONS
Caramelised Onions are delicious on pizza with a little olive oil and some feta cheese, or on top of a steak sandwich nom nom nom
INGREDIENTS:
4 onions (brown or red)
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar (optional)
Slice the onions into rings and separate. Place them in a frypan with the butter, and cook on medium heat until very soft (about 10 – 12 minutes). Sprinkle the brown sugar over the top and add the balsamic vinegar. Cook a further five minutes or until caramelised.
Store in a jar in the fridge (with a thin layer of olive oil on top to preserve) for up to two weeks.
Bron: Stay at home Mum
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
CRISPY ONION RINGS
CRISPY ONION RINGS
INGREDIENTS:
1 large onion, cut into 1/4-inch slices
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
DIRECTIONS
Pre heat the oil in a deep-fryer to 375 degrees F.
In a medium sixed bowl, stir together the flour, baking powder and salt.
Place the bread crumbs into shallow dish.
Dip the onion slices into the flour mixture until they are all coated; set aside.
Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat. then place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.
Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.
Season with seasoning salt, and serve.
Source: grandmother's kitchen
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
CRISPY ONION RINGS
INGREDIENTS:
1 large onion, cut into 1/4-inch slices
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
DIRECTIONS
Pre heat the oil in a deep-fryer to 375 degrees F.
In a medium sixed bowl, stir together the flour, baking powder and salt.
Place the bread crumbs into shallow dish.
Dip the onion slices into the flour mixture until they are all coated; set aside.
Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat. then place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.
Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.
Season with seasoning salt, and serve.
Source: grandmother's kitchen
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
CRISPY BAKED ONION RINGS
Healthy, crispy baked onion rings that are so addictively good and super easy to make!
Ingredients
2 large onions, sliced thickly
1/2 cup flour
1/2 cup buttermilk, milk or beer
1 egg, lightly beaten
1 cup panko breadcrumbs
1 teaspoon creole seasoning
salt and pepper to taste
DIRECTIONS:
Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
Place the onion slices on a wire rack on a baking sheet and bake in a preheated 220 C oven until golden brown, about 12-16 minutes.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
It's easy to make your own Creole spice mix at home. This is Emeril's version. This mix may be stored up to 3 months.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
Preparation:
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
Store in an airtight container away from light. Use within three months.
Yield: about 2/3 cup
Ingredients
2 large onions, sliced thickly
1/2 cup flour
1/2 cup buttermilk, milk or beer
1 egg, lightly beaten
1 cup panko breadcrumbs
1 teaspoon creole seasoning
salt and pepper to taste
DIRECTIONS:
Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
Place the onion slices on a wire rack on a baking sheet and bake in a preheated 220 C oven until golden brown, about 12-16 minutes.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
It's easy to make your own Creole spice mix at home. This is Emeril's version. This mix may be stored up to 3 months.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
Preparation:
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
Store in an airtight container away from light. Use within three months.
Yield: about 2/3 cup
ONION RING LOAF
Ingredients:
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
Directions:
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 190C. Pack fried onions solidly, without pressing, into a loaf pan and bake at 200 C for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired.
What a lovley snack with a dip
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
Directions:
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 190C. Pack fried onions solidly, without pressing, into a loaf pan and bake at 200 C for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired.
What a lovley snack with a dip
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN PIE BY ALI
PUMPKIN PIE BY ALI
3 Cups mashed pumpkin
3 Tablespoons Butter/ marge
3 Tablespoons Sugar
3 Tablespoons Flour
3 eggs (whipped)
3 teaspoons baking powder
METHOD:
Mix together butter & sugar to cream, add eggs..
Sieve flour & BP & fold into butter mixture,
Now mix together with pumpkin..
Grease oven dish and pour mixture over & bake in 180*C oven for 30 min .
Enjoy xx
Bron: Eie Resep
Plasing: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN PIE BY ALI
3 Cups mashed pumpkin
3 Tablespoons Butter/ marge
3 Tablespoons Sugar
3 Tablespoons Flour
3 eggs (whipped)
3 teaspoons baking powder
METHOD:
Mix together butter & sugar to cream, add eggs..
Sieve flour & BP & fold into butter mixture,
Now mix together with pumpkin..
Grease oven dish and pour mixture over & bake in 180*C oven for 30 min .
Enjoy xx
Bron: Eie Resep
Plasing: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN PIE BY NATALIE
PUMPKIN PIE BY NATALIE
INGREDIENTS:
a pie pumpkin, I use any pumpkin
1 cup
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground
1/2 teaspoon ground ginger
Optional: 1/2 teaspoon mace
1/2 teaspoon of vanilla extract (optional)
1/2 teaspoon salt (optional, I don't use any)
4 large eggs - to reduce fat and cholesterol, you may use egg
3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
1.5 can of evaporated milk (I use the nonfat version) for best results.
Prepare the pumpkin for cooking
Wash the exterior of the pumpkin in cool or warm water, no soap. Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw. Scoop out the seeds... And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this. Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
Cooking the pumpkin There are several ways to cook the pumpkin; just use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. Bake in the oven. Steam on the stovetop. Put it in a microwaveable bowl. Cook the pumpkin until it is soft. Scoop out the cooked pumpkin. Puree the pumpkin To get a nice, smooth consistency, By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. With the hand blender, it just takes 2 or 3 minutes!
Make the pie crust
• 1.5 cups flour - plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait.
• 2 tablespoons sugar
• 1/2 teaspoon salt (optional)
• 1/6 cup oil
• 1/3 cup COLD butter
• 1/4 cup cold water
Mix the flour, sugar and oil first. About 15 seconds in a food processor is by far the best way, since it is fast and the ingredients don't warm up much. Don't make it too smooth or uniform. Little pea sized granules makes a flaky crust. Then sprinkle in the water, just enough water to make it hold together; a good dough consistency. A pastry blender works very well to mix, but some people prefer a few seconds in a food processor instead. Just mix it enough to make it into pieces that hold together about the size of a pea. We don't want to overmix it! Chill? If you have time, put the dough (wrapped in plastic wrap or a ziploc bag) into the fridge to rest and chill for a half hour or more. If you don't have time, don't worry, just move on. Roll out the dough. I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work). A couple of tablespoons of flour shaken in the bag will help to keep the dough from sticking to the bag.
Mix the pie content
All the hard work is behind you! Here's where it gets really easy.
• 1 cup sugar Instead of sugar, you could use
honey (use 1.25 cups),
natural sugar (1 cup),
brown sugar (1 cup),
Stevia (1/3 cup) or
Splenda (1.25 cups).
If you are using artificial sweeteners (Splenda or Stevia) you'll find that they taste prettty good, but you'll get better results when you do a 50-50 mix with sugar or honey. And diabetics, you can use Stevia or Splenda alone, in place of sugar and get pretty decent results.
• 1.5 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• one half teaspoon ground ginger
• one half teaspoon salt (optional, I don't use any)
• 4 large eggs
• 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
• 1.5 cans (12oz each) of evaporated milk (I use the nonfat version
• 1/2 teaspoon of vanilla extract (optional)
Mix well using a hand blender or mixer. Note: You may substitute 4 teaspoons of "pumpkin pie spice" instead of the cinnamon, cloves, allspice and ginger. But I think you get better results with the separate spices. Pour into the pie crust. Some people like to bake the pie crust in the oven for 3 minutes before filling it. I don't and the pies turn out great! I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
Bake the pie Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F (175 C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. Here is the finished pie, right out of the oven: I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Cool the pie And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great! You can even freeze the pie after cooking it. I just lay a piece of plastic wrap (cling film) tight on the pie, after it cools down, then pop it in the freezer. Later, I take the frozen pie out of the freezer, put it in the fridge for about 24 hours, and then either heat it in the oven (350 F for about 15 minutes; just to warm it up) or the microwave for a few minutes.
Bron: Onbekend
Plasing & foto: Natalie Hayley Mohamed/WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN PIE BY NATALIE
INGREDIENTS:
a pie pumpkin, I use any pumpkin
1 cup
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground
1/2 teaspoon ground ginger
Optional: 1/2 teaspoon mace
1/2 teaspoon of vanilla extract (optional)
1/2 teaspoon salt (optional, I don't use any)
4 large eggs - to reduce fat and cholesterol, you may use egg
3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
1.5 can of evaporated milk (I use the nonfat version) for best results.
Prepare the pumpkin for cooking
Wash the exterior of the pumpkin in cool or warm water, no soap. Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw. Scoop out the seeds... And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this. Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
Cooking the pumpkin There are several ways to cook the pumpkin; just use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. Bake in the oven. Steam on the stovetop. Put it in a microwaveable bowl. Cook the pumpkin until it is soft. Scoop out the cooked pumpkin. Puree the pumpkin To get a nice, smooth consistency, By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. With the hand blender, it just takes 2 or 3 minutes!
Make the pie crust
• 1.5 cups flour - plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait.
• 2 tablespoons sugar
• 1/2 teaspoon salt (optional)
• 1/6 cup oil
• 1/3 cup COLD butter
• 1/4 cup cold water
Mix the flour, sugar and oil first. About 15 seconds in a food processor is by far the best way, since it is fast and the ingredients don't warm up much. Don't make it too smooth or uniform. Little pea sized granules makes a flaky crust. Then sprinkle in the water, just enough water to make it hold together; a good dough consistency. A pastry blender works very well to mix, but some people prefer a few seconds in a food processor instead. Just mix it enough to make it into pieces that hold together about the size of a pea. We don't want to overmix it! Chill? If you have time, put the dough (wrapped in plastic wrap or a ziploc bag) into the fridge to rest and chill for a half hour or more. If you don't have time, don't worry, just move on. Roll out the dough. I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work). A couple of tablespoons of flour shaken in the bag will help to keep the dough from sticking to the bag.
Mix the pie content
All the hard work is behind you! Here's where it gets really easy.
• 1 cup sugar Instead of sugar, you could use
honey (use 1.25 cups),
natural sugar (1 cup),
brown sugar (1 cup),
Stevia (1/3 cup) or
Splenda (1.25 cups).
If you are using artificial sweeteners (Splenda or Stevia) you'll find that they taste prettty good, but you'll get better results when you do a 50-50 mix with sugar or honey. And diabetics, you can use Stevia or Splenda alone, in place of sugar and get pretty decent results.
• 1.5 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• one half teaspoon ground ginger
• one half teaspoon salt (optional, I don't use any)
• 4 large eggs
• 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
• 1.5 cans (12oz each) of evaporated milk (I use the nonfat version
• 1/2 teaspoon of vanilla extract (optional)
Mix well using a hand blender or mixer. Note: You may substitute 4 teaspoons of "pumpkin pie spice" instead of the cinnamon, cloves, allspice and ginger. But I think you get better results with the separate spices. Pour into the pie crust. Some people like to bake the pie crust in the oven for 3 minutes before filling it. I don't and the pies turn out great! I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
Bake the pie Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F (175 C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. Here is the finished pie, right out of the oven: I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Cool the pie And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great! You can even freeze the pie after cooking it. I just lay a piece of plastic wrap (cling film) tight on the pie, after it cools down, then pop it in the freezer. Later, I take the frozen pie out of the freezer, put it in the fridge for about 24 hours, and then either heat it in the oven (350 F for about 15 minutes; just to warm it up) or the microwave for a few minutes.
Bron: Onbekend
Plasing & foto: Natalie Hayley Mohamed/WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN FLAPJACKS
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted
1 egg
Mix and pour your own size on a hot griddle
Bron: Crazy Cajun Living
Plasing: Henriette Wessels
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted
1 egg
Mix and pour your own size on a hot griddle
Bron: Crazy Cajun Living
Plasing: Henriette Wessels
PUMPKIN & FETA FRITTERS
(makes 2 servings)
Ingredients:
2 cups pumpkin/squash (grated)
1/4 cup fresh herbs (such as parsley, dill, mint; chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 cup flour (I used whole wheat flour)
1 egg
salt and pepper to taste
2 tablespoons oil
Directions:
1. Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Bron: Closet Cooking
Plasing: Henriette Wessels
Ingredients:
2 cups pumpkin/squash (grated)
1/4 cup fresh herbs (such as parsley, dill, mint; chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 cup flour (I used whole wheat flour)
1 egg
salt and pepper to taste
2 tablespoons oil
Directions:
1. Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Bron: Closet Cooking
Plasing: Henriette Wessels
EASY FRIED GREEN TOMATOES
YOU WILL NEED;
4 large green tomatoes
2 eggs,1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse salt
1/4 teaspoon ground black pepper
Vegetable oil for frying
DIRECTIONS:
Slice tomatoes 1/2 inch thick.
Discard the ends.
Whisk eggs and milk together in a medium-size bowl.
Scoop flour onto a plate.
Mix cornmeal, bread crumbs and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture.
Dredge in breadcrumbs to completely coat.
In a large pan, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your pan.
Do not crowd the tomatoes, they should not touch each other.
When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels and enjoy
Bron: Copycat / All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
YOU WILL NEED;
4 large green tomatoes
2 eggs,1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse salt
1/4 teaspoon ground black pepper
Vegetable oil for frying
DIRECTIONS:
Slice tomatoes 1/2 inch thick.
Discard the ends.
Whisk eggs and milk together in a medium-size bowl.
Scoop flour onto a plate.
Mix cornmeal, bread crumbs and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture.
Dredge in breadcrumbs to completely coat.
In a large pan, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your pan.
Do not crowd the tomatoes, they should not touch each other.
When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels and enjoy
Bron: Copycat / All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BABY MARROW & RICOTTA PIE
An idea with a savoury pie to stand in as an any time treat served with salad, as a delightful vegetarian meal or side dish with grilled or braai meat or fish.
Pastry
140 g / 250 ml cake flour
pinch salt
60 g / 70 ml butter or margarine
1 egg yolk
±15 ml ice-cold water
Filling
125 g / 125 ml Ricotta cheese (see variations)
4 large eggs
1 egg white (yolk used for crust)
5 ml mustard powder
1 ml salt
pinch white pepper
1 spring onion, finely sliced
15 ml fresh parsley, finely chopped
125 ml fresh bread crumbs (about 1 slice)
125 ml milk
250 ml cream
500 ml coarsely grated baby marrow (4 large)
50 g/125 ml grated Cheddar cheese (see variations)
freshly ground black pepper
Place the flour, salt and butter or margarine into a mixing bowl and rub together until fine crumbs form.
Make a well in the centre and add the egg yolk and a few drops of water.
Mix with a fork, gradually adding a little extra water until the dough holds together. The dough should be soft but not too sticky.
Knead the dough very lightly only until a smooth dough results.
Grease a 26–28 cm pie dish with margarine and press the pastry evenly into the dish.
Shape the edges neatly, pressing it down with the fingertips to thicken the pastry at the edge and refrigerate while the filling is being made.
Place the Ricotta cheese, whole eggs, egg white, mustard powder, salt and white pepper into a bowl and mash well with a fork to soften the cheese.
Add all remaining ingredients except black pepper and beat with a whisk until combined.
Pour the filling into the crust, sprinkle with black pepper to taste and bake at 180º C for about 35 to 40 minutes or until golden and set.
Serve warm from the oven or at room temperature.
Variations
Replace Ricotta with cottage cheese or 100g/125ml additional Cheddar cheese.
Cheddar cheese may be replaced by Tussers, Lichten Blanc or Edam.
For an onion pie, replace the baby marrow with 2 onions, sliced into rings or coarsely chopped and sautéed about 5 minutes in butter or
margarine until limp.
If preferred add about 100g shredded smoked salmon or ham to the onion filling mixture as given in step 3.
Bron: Onbekend
Plasing: Tiana Botes
Pastry
140 g / 250 ml cake flour
pinch salt
60 g / 70 ml butter or margarine
1 egg yolk
±15 ml ice-cold water
Filling
125 g / 125 ml Ricotta cheese (see variations)
4 large eggs
1 egg white (yolk used for crust)
5 ml mustard powder
1 ml salt
pinch white pepper
1 spring onion, finely sliced
15 ml fresh parsley, finely chopped
125 ml fresh bread crumbs (about 1 slice)
125 ml milk
250 ml cream
500 ml coarsely grated baby marrow (4 large)
50 g/125 ml grated Cheddar cheese (see variations)
freshly ground black pepper
Place the flour, salt and butter or margarine into a mixing bowl and rub together until fine crumbs form.
Make a well in the centre and add the egg yolk and a few drops of water.
Mix with a fork, gradually adding a little extra water until the dough holds together. The dough should be soft but not too sticky.
Knead the dough very lightly only until a smooth dough results.
Grease a 26–28 cm pie dish with margarine and press the pastry evenly into the dish.
Shape the edges neatly, pressing it down with the fingertips to thicken the pastry at the edge and refrigerate while the filling is being made.
Place the Ricotta cheese, whole eggs, egg white, mustard powder, salt and white pepper into a bowl and mash well with a fork to soften the cheese.
Add all remaining ingredients except black pepper and beat with a whisk until combined.
Pour the filling into the crust, sprinkle with black pepper to taste and bake at 180º C for about 35 to 40 minutes or until golden and set.
Serve warm from the oven or at room temperature.
Variations
Replace Ricotta with cottage cheese or 100g/125ml additional Cheddar cheese.
Cheddar cheese may be replaced by Tussers, Lichten Blanc or Edam.
For an onion pie, replace the baby marrow with 2 onions, sliced into rings or coarsely chopped and sautéed about 5 minutes in butter or
margarine until limp.
If preferred add about 100g shredded smoked salmon or ham to the onion filling mixture as given in step 3.
Bron: Onbekend
Plasing: Tiana Botes
FETA & BABY MARROW TART
Please don't be afraid to work with phylo pastry, it is really quite simple.
Also, don't worry too much if the pastry tears, just make sure you cover the hole with the next sheet of pastry. You can transform this pie into something special by adding sun-dried tomatoes, peppadews or olives.
4 – 6 baby marrows
6 sheets of phyllo pastry
100g melted butter
4 eggs, seperated
250g feta cheese
250ml cream
100ml milk
Salt and freshly ground pepper
Wash, dry and top and tail the baby marrows. Using a potato peeler, slice ribbons form each baby marrow, discarding the first slice that is mainly the skin.
Heat a griddle pan over high heat. Place a single layer of baby marrows onto the griddle and leave until lines start to form.
Because the ribbons are so thin, this is enough to partly cook them, so no need to turn them around.
Remove the ribbons from the pan, set aside and continue to cook all the baby marrows.
Next, brush one sheet of phyllo pastry with melted butter and line a 22cm pie dish (if you have one, using a loose bottom pie tin),
carefully pushing the pastry into the corners and tucking the ends in. Repeat with the remainder of the pastry.
Place the egg yolks, feta, cream and milk into a food processor and process until smooth.
Whip the egg whites until stiff and fold into the feta mixture. Season lightly – keep in mind that the feta is already quite salty.
Place about two thirds of the baby marrows into the phyllo pastry shell then pour the filling over. Place the remaining baby marrows onto the filling.
Bake for about 30 minutes at 180 °C until set. Allow to cool to room temperature. Remove from tin if using a loose bottom tin, and serve.
Bron: Onbekend
Plasing: Tiana Botes
Also, don't worry too much if the pastry tears, just make sure you cover the hole with the next sheet of pastry. You can transform this pie into something special by adding sun-dried tomatoes, peppadews or olives.
4 – 6 baby marrows
6 sheets of phyllo pastry
100g melted butter
4 eggs, seperated
250g feta cheese
250ml cream
100ml milk
Salt and freshly ground pepper
Wash, dry and top and tail the baby marrows. Using a potato peeler, slice ribbons form each baby marrow, discarding the first slice that is mainly the skin.
Heat a griddle pan over high heat. Place a single layer of baby marrows onto the griddle and leave until lines start to form.
Because the ribbons are so thin, this is enough to partly cook them, so no need to turn them around.
Remove the ribbons from the pan, set aside and continue to cook all the baby marrows.
Next, brush one sheet of phyllo pastry with melted butter and line a 22cm pie dish (if you have one, using a loose bottom pie tin),
carefully pushing the pastry into the corners and tucking the ends in. Repeat with the remainder of the pastry.
Place the egg yolks, feta, cream and milk into a food processor and process until smooth.
Whip the egg whites until stiff and fold into the feta mixture. Season lightly – keep in mind that the feta is already quite salty.
Place about two thirds of the baby marrows into the phyllo pastry shell then pour the filling over. Place the remaining baby marrows onto the filling.
Bake for about 30 minutes at 180 °C until set. Allow to cool to room temperature. Remove from tin if using a loose bottom tin, and serve.
Bron: Onbekend
Plasing: Tiana Botes
ZUCCHINI (BABY MARROW) SLICE
5 eggs
150g (1 cup) self-raising flour
450g zucchini (3 medium zucchini), grated
1 large onion, finely chopped
300g bacon (about 6 rashers), chopped
1 cup grated cheddar cheese (optional)
60g (1/4 cup) butter, melted
Preheat oven to 170°C (340°F)
Grease and line a 30 x 20cm slice pan
Put the eggs into a large mixing bowl and lightly beat with a spoon
Add the flour and beat until almost smooth (there will still be some lumps, but that's fine), then add zucchini, onion, bacon, cheese and butter, stirring to combine
Pour into the prepared pan and bake in oven for about 45 minutes or until cooked through and golden on top
Serve warm or chilled straight from the fridge
Bron: Onbekend
Plasing: Vanessa Fourie Willemse
150g (1 cup) self-raising flour
450g zucchini (3 medium zucchini), grated
1 large onion, finely chopped
300g bacon (about 6 rashers), chopped
1 cup grated cheddar cheese (optional)
60g (1/4 cup) butter, melted
Preheat oven to 170°C (340°F)
Grease and line a 30 x 20cm slice pan
Put the eggs into a large mixing bowl and lightly beat with a spoon
Add the flour and beat until almost smooth (there will still be some lumps, but that's fine), then add zucchini, onion, bacon, cheese and butter, stirring to combine
Pour into the prepared pan and bake in oven for about 45 minutes or until cooked through and golden on top
Serve warm or chilled straight from the fridge
Bron: Onbekend
Plasing: Vanessa Fourie Willemse
GLUTEN FREE ZUCCHINI PATTIES WITH CURRY SAUCE
These patties turned out to be a great way to use up the leftover zucchini from yesterday. You can easily double this recipe if desired.
I served these zucchini patties with the creamy curry sauce for lunch.
(2 servings)
2 packed cups grated zucchini, about 440gr
1 tsp salt
2 large eggs
2-3 tbsp rice flour
2-3 tbsp coconut flour
1 green onion, sliced
1 small clove garlic, minced
1 tsp minced ginger freshly cracked pepper
2 tbsp sour cream
2 tbsp plain yogurt
1 tsp curry powder, or to taste
1 tbsp olive or coconut oil
Toss together the zucchini and salt and set aside for about an hour.
Wring out as much liquid as you can from the zucchini.
Whisk together the eggs and 2 tablespoons each of the rice flour and coconut flour.
Add the zucchini, green onion, garlic, ginger and cracked pepper.
Stir until well combined. If the mixture seems too wet then sprinkle the remaining rice and coconut flour over the mixture and stir again.
I used all six tablespoons of the combined flour. The mixture should have some substance but it will still be on the wet side. Set aside.
Heat the oil in a large skillet over medium heat.
While the oil is heating up stir together the sour cream, yogurt and curry powder. Set aside.
Divide the zucchini mixture to form 4 patties, scoop up and drop onto the hot skillet.
Use a spoon to shape them, if needed. Fry for about 2 minutes on each side until they are golden brown.
Serve with the curry sauce.
Bron: Posted by Gerlinde in Dallas
Plasing: Heiner Lange / WATERTAND RESEPTE VIR OUD EN JONK
I served these zucchini patties with the creamy curry sauce for lunch.
(2 servings)
2 packed cups grated zucchini, about 440gr
1 tsp salt
2 large eggs
2-3 tbsp rice flour
2-3 tbsp coconut flour
1 green onion, sliced
1 small clove garlic, minced
1 tsp minced ginger freshly cracked pepper
2 tbsp sour cream
2 tbsp plain yogurt
1 tsp curry powder, or to taste
1 tbsp olive or coconut oil
Toss together the zucchini and salt and set aside for about an hour.
Wring out as much liquid as you can from the zucchini.
Whisk together the eggs and 2 tablespoons each of the rice flour and coconut flour.
Add the zucchini, green onion, garlic, ginger and cracked pepper.
Stir until well combined. If the mixture seems too wet then sprinkle the remaining rice and coconut flour over the mixture and stir again.
I used all six tablespoons of the combined flour. The mixture should have some substance but it will still be on the wet side. Set aside.
Heat the oil in a large skillet over medium heat.
While the oil is heating up stir together the sour cream, yogurt and curry powder. Set aside.
Divide the zucchini mixture to form 4 patties, scoop up and drop onto the hot skillet.
Use a spoon to shape them, if needed. Fry for about 2 minutes on each side until they are golden brown.
Serve with the curry sauce.
Bron: Posted by Gerlinde in Dallas
Plasing: Heiner Lange / WATERTAND RESEPTE VIR OUD EN JONK
COUSCOUC STUFFED ZUCCHINI
[Meal Planning Maven]
Olive oil spray
3 medium zucchini (Baby marrow) cut in half lengthwise
1 recipe Crunchy couscous (See below)*
1/3 cup goat or feta cheese, crumbled (or Parmesan, mozzarella or cheddar)
1/4 cup whole-grain or gluten-free breadcrumbs
Preheat oven to 180°C
Lightly coat a large shallow casserole dish (about 9 x 13-inch) with olive oil spray
Hollow out zucchini with a sharp paring knife, cut around the perimeter of each zucchini half, leaving 5 mm border, score the flesh of each with the knife, being careful not to cut through the bottom
With a spoon, carefully scoop out zucchini flesh, keeping the border and bottoms intact
Arrange zucchini shells in dish, fill zucchini shells with couscous, mounding slightly
Top each shell with cheese then sprinkle shells with breadcrumbs
Bake, uncovered, for about 20 min or until hot, zucchini is crisp-tender, and crumbs are browned
*CRUNCHY COUSCOUS
2 tbsp extra-virgin olive oil, divided
1 onion, diced
1 red, yellow and orange bell pepper, diced
1 cup couscous
2 ½ cups reduced sodium chicken broth (can also use veggie broth)
½ tsp salt (optional)
1 tsp dried thyme
1 tsp dried marjoram
2 tbsp toasted pumpkin seeds
2 tbsp toasted pine nuts
1 tbsp toasted sesame seeds
2 tbsp toasted sliced almonds
Prepare the couscous in separate bowl with the 2 cups of chicken broth, salt, thyme and marjoram cover and set aside
In medium saucepan, heat 1 tbsp oil over medium setting
Add the onions and peppers cook until onion is golden and peppers are soft, about 10 min
Add some broth if needed to keep onions from sticking, remove to a bowl
Fluff the couscous with a fork stir in reserved onions and peppers as well as pumpkin seeds, pine nuts, sesame seeds and sliced almonds
Make this dish ahead, up to 2 days ahead, cover and refrigerate or prepare and use
Reheat over low setting for about 10 min or until hot, stirring frequently to prevent sticking
If needed, stir in a teaspoon of olive oil if couscous is sticking to the bottom of the saucepan
Vanessa Fourie WillemseWATERTAND RESEPTE VIR OUD EN JONK
Olive oil spray
3 medium zucchini (Baby marrow) cut in half lengthwise
1 recipe Crunchy couscous (See below)*
1/3 cup goat or feta cheese, crumbled (or Parmesan, mozzarella or cheddar)
1/4 cup whole-grain or gluten-free breadcrumbs
Preheat oven to 180°C
Lightly coat a large shallow casserole dish (about 9 x 13-inch) with olive oil spray
Hollow out zucchini with a sharp paring knife, cut around the perimeter of each zucchini half, leaving 5 mm border, score the flesh of each with the knife, being careful not to cut through the bottom
With a spoon, carefully scoop out zucchini flesh, keeping the border and bottoms intact
Arrange zucchini shells in dish, fill zucchini shells with couscous, mounding slightly
Top each shell with cheese then sprinkle shells with breadcrumbs
Bake, uncovered, for about 20 min or until hot, zucchini is crisp-tender, and crumbs are browned
*CRUNCHY COUSCOUS
2 tbsp extra-virgin olive oil, divided
1 onion, diced
1 red, yellow and orange bell pepper, diced
1 cup couscous
2 ½ cups reduced sodium chicken broth (can also use veggie broth)
½ tsp salt (optional)
1 tsp dried thyme
1 tsp dried marjoram
2 tbsp toasted pumpkin seeds
2 tbsp toasted pine nuts
1 tbsp toasted sesame seeds
2 tbsp toasted sliced almonds
Prepare the couscous in separate bowl with the 2 cups of chicken broth, salt, thyme and marjoram cover and set aside
In medium saucepan, heat 1 tbsp oil over medium setting
Add the onions and peppers cook until onion is golden and peppers are soft, about 10 min
Add some broth if needed to keep onions from sticking, remove to a bowl
Fluff the couscous with a fork stir in reserved onions and peppers as well as pumpkin seeds, pine nuts, sesame seeds and sliced almonds
Make this dish ahead, up to 2 days ahead, cover and refrigerate or prepare and use
Reheat over low setting for about 10 min or until hot, stirring frequently to prevent sticking
If needed, stir in a teaspoon of olive oil if couscous is sticking to the bottom of the saucepan
Vanessa Fourie WillemseWATERTAND RESEPTE VIR OUD EN JONK
SWEET POTATO PIE WITH MARSHMALLOWS
CRUST
1 1/4 cup Nutty Crunch biscuits
1/3 cup brows sugar
1/3 cup butter melted
Crust biscuits till very fine and ad the sugar and the butter
Press into a 23 cm pie dish ( sides and bottom) and bake 10 min at 180c
FILLING
2 1/2 cups cooked sweetpotato mashed
1/2 cup brown sugar
2 eggs
1/2 cup thickened cream
3 tablespoons plain flour
1 teaspoon cinnamon
1/2 teaspoons nutmeg
1/4 teaspoon ginger
1/2 teaspoon vanilla.
200gm mini marshmallows
Mix everything except the marshmallows
Scoop into crust and bake for 30 min at 180c until almost set.
Top with marshmallows and bake another few minutes until the marshmallows is puffed and golden brown.(watch it)
Bron: Rista Greyvenstein / Tip Top Resepte
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
1 1/4 cup Nutty Crunch biscuits
1/3 cup brows sugar
1/3 cup butter melted
Crust biscuits till very fine and ad the sugar and the butter
Press into a 23 cm pie dish ( sides and bottom) and bake 10 min at 180c
FILLING
2 1/2 cups cooked sweetpotato mashed
1/2 cup brown sugar
2 eggs
1/2 cup thickened cream
3 tablespoons plain flour
1 teaspoon cinnamon
1/2 teaspoons nutmeg
1/4 teaspoon ginger
1/2 teaspoon vanilla.
200gm mini marshmallows
Mix everything except the marshmallows
Scoop into crust and bake for 30 min at 180c until almost set.
Top with marshmallows and bake another few minutes until the marshmallows is puffed and golden brown.(watch it)
Bron: Rista Greyvenstein / Tip Top Resepte
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
SWEET POTATO BALL
310g sweet potato
6 tbsp plain flour
2 1/2 tsb sugar
water enough to make smooth dough
Method
1. Steam/ cook sweet potato, de-skin and mash
2. Mix in the rest into smooth dough
3. Roll into balls and deep fry and serve
Guess more flour are mix-in to yield more balls. Likely to try again with the orange-colour sweet potato. Might be better. But still, pretty interesting and simple to do. Great for a lazy day snack.
Bron: Bake Cook & Love
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
6 tbsp plain flour
2 1/2 tsb sugar
water enough to make smooth dough
Method
1. Steam/ cook sweet potato, de-skin and mash
2. Mix in the rest into smooth dough
3. Roll into balls and deep fry and serve
Guess more flour are mix-in to yield more balls. Likely to try again with the orange-colour sweet potato. Might be better. But still, pretty interesting and simple to do. Great for a lazy day snack.
Bron: Bake Cook & Love
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
ROASTED SWEET POTATOES
Ingredients:
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Directions:
Preheat the oven to 350° (180°C).
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.
Enjoy.
Bron: Texas Recipe
Plasing: Henriette Wessels
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Directions:
Preheat the oven to 350° (180°C).
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.
Enjoy.
Bron: Texas Recipe
Plasing: Henriette Wessels
SWEET POTATO CASSEROLE
Mashed sweet potatoes covered covered in a pecan crumble
Servings: makes 4-8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients
1kg sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup milk (or cream)
2 eggs
1/4 cup butter, room temperature
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup flour
3 tablespoons butter, melted
1/2 cup pecans, coarsely chopped
Directions
1.Boil the sweet potatoes in water until tender, about 20-30 minutes, drain and mash.
2.Mix in the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt and pour the mixture into a baking dish.
3.Mix the brown sugar, flour butter and pecans until it forms crumbs and sprinkle it on top of the sweet potatoes.
4.Bake in a preheated 375°F (180°C) until golden brown on top, about 30 minutes.
Bron: Closet Cooking
Plasing: Henriette Wessels
Servings: makes 4-8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients
1kg sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup milk (or cream)
2 eggs
1/4 cup butter, room temperature
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup flour
3 tablespoons butter, melted
1/2 cup pecans, coarsely chopped
Directions
1.Boil the sweet potatoes in water until tender, about 20-30 minutes, drain and mash.
2.Mix in the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt and pour the mixture into a baking dish.
3.Mix the brown sugar, flour butter and pecans until it forms crumbs and sprinkle it on top of the sweet potatoes.
4.Bake in a preheated 375°F (180°C) until golden brown on top, about 30 minutes.
Bron: Closet Cooking
Plasing: Henriette Wessels
SWEET POTATOES
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Directions:
Preheat the oven to 350° (180°C).
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.
Enjoy.
Bron: Texas Recipe
Foto: Piet Pompies
Plasing: Henriette Wessels
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Directions:
Preheat the oven to 350° (180°C).
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.
Enjoy.
Bron: Texas Recipe
Foto: Piet Pompies
Plasing: Henriette Wessels
HASH BROWNS
1 egg, beaten
4 medium potatoes, peeled
1 medium onion
Salt and pepper
Vegetable oil for frying
Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel.
Place the mix in a large bowl.
Add the egg, a good couple of pinches of salt and freshly ground black pepper.
Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland).
Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add
spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick.
Flip over once browned and crispy - about 2-3 minutes each side.
Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs
Bron: Onbekend - email ontvang
Plasing: Henriette Wessels
4 medium potatoes, peeled
1 medium onion
Salt and pepper
Vegetable oil for frying
Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel.
Place the mix in a large bowl.
Add the egg, a good couple of pinches of salt and freshly ground black pepper.
Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland).
Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add
spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick.
Flip over once browned and crispy - about 2-3 minutes each side.
Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs
Bron: Onbekend - email ontvang
Plasing: Henriette Wessels
CREAMED POTATOES & PEAS
1kg potatoes, boiled
¼ cup butter
3 Tbsp. Flour
1 ½ tsp. Salt
¼ tsp. Pepper
1 ½ cups milk
1 cup evaporated milk
315 gr Frozen peas
½ cup onion, diced
4 slices bacon, cooked and crumbled
Preheat oven to 325° F (160°C).
Cut potatoes in half and place on greased baking pan.
Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper.
Add milk, stirring constantly until right consistency. Pour sauce over vegetables.
Top with bacon and bake for 20 to 25 minutes.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels
¼ cup butter
3 Tbsp. Flour
1 ½ tsp. Salt
¼ tsp. Pepper
1 ½ cups milk
1 cup evaporated milk
315 gr Frozen peas
½ cup onion, diced
4 slices bacon, cooked and crumbled
Preheat oven to 325° F (160°C).
Cut potatoes in half and place on greased baking pan.
Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper.
Add milk, stirring constantly until right consistency. Pour sauce over vegetables.
Top with bacon and bake for 20 to 25 minutes.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels
CHEESE AND ONION-POTATO AND CAULIFLOWER BAKE
Deliciously different than the usually creamy sauced potato bake. This is fabulous and very easy to make.
2 large baking potatoes, peeled and cut into 1/2 inch slices
1/2 of a small cauliflower, trimmed and cut into 1/2 inch slices
1 medium onion, peeled and cut into 1/2 inch slices
250gr of grated sharp cheddar cheese (2 cups)
2 teaspoons dried thyme
salt and pepper to taste
1/3 cup of chicken stock
butter to dot the top
Place the potatoes into a pot of cold lightly salted water, with plenty to cover.
Bring to the boil. Add the sliced onion and cauliflower, and cook at a fast simmer for 8 to 10 minutes, just until the potatoes are tender.
Drain carefully and set aside for about 10 minutes.
Preheat the oven to 220°C. Butter a shallow casserole dish.
Layer half of the potatoes in the bottom, all of the onion and half of the cauliflower.
Season with a good grinding of black pepper. Top with half of the cheese.
Top with the remaining potatoes and cauliflower. Grind some more pepper over top. (Salt only if you think you will need it. I never do.)
Pour the chicken stock over top, cover with the remaining cheese and dot with butter.
Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling.
Serve hot.
Bron: teenglish kitchen
Plasing: Henriette Wessels
2 large baking potatoes, peeled and cut into 1/2 inch slices
1/2 of a small cauliflower, trimmed and cut into 1/2 inch slices
1 medium onion, peeled and cut into 1/2 inch slices
250gr of grated sharp cheddar cheese (2 cups)
2 teaspoons dried thyme
salt and pepper to taste
1/3 cup of chicken stock
butter to dot the top
Place the potatoes into a pot of cold lightly salted water, with plenty to cover.
Bring to the boil. Add the sliced onion and cauliflower, and cook at a fast simmer for 8 to 10 minutes, just until the potatoes are tender.
Drain carefully and set aside for about 10 minutes.
Preheat the oven to 220°C. Butter a shallow casserole dish.
Layer half of the potatoes in the bottom, all of the onion and half of the cauliflower.
Season with a good grinding of black pepper. Top with half of the cheese.
Top with the remaining potatoes and cauliflower. Grind some more pepper over top. (Salt only if you think you will need it. I never do.)
Pour the chicken stock over top, cover with the remaining cheese and dot with butter.
Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling.
Serve hot.
Bron: teenglish kitchen
Plasing: Henriette Wessels
SPINACH CAKE
2 eggs
1 ½ cup sugar
2 cups flour
½ cup canola oil
½ or 1 cup spinach, pureed (raw)
1 tsp baking powder
1 tsp vanilla
2 tbsp lemon juice (optional)
250-300 gr whipped cream
Puree spinach in a food processor and put aside. In a wide bowl, mix sugar and eggs with a mixer till it gets foamy. Add lemon juice, canola oil and spinach. Then, add baking powder, vanilla and flour. Mix for 3-4 minutes till obtaining a smooth mixture. Then pour it into greased Pyrex (~3L).
Bake in a preheated 375 F (190C) oven for about 30-40 minutes. Check if it’s done inserting a toothpick into the cake. It is done, if it comes out clean.
Let it cool down and then take out of the Pyrex. Cut off the sides off about ½ inch wide and powder them in the food processor. Set aside. Place the cake over a serving plate; spread whipped cream on top evenly. Then, sift the powdered cake on top of the cream. Slice it up and serve.
WATERTAND RESEPTE VIR OUD EN JONK
1 ½ cup sugar
2 cups flour
½ cup canola oil
½ or 1 cup spinach, pureed (raw)
1 tsp baking powder
1 tsp vanilla
2 tbsp lemon juice (optional)
250-300 gr whipped cream
Puree spinach in a food processor and put aside. In a wide bowl, mix sugar and eggs with a mixer till it gets foamy. Add lemon juice, canola oil and spinach. Then, add baking powder, vanilla and flour. Mix for 3-4 minutes till obtaining a smooth mixture. Then pour it into greased Pyrex (~3L).
Bake in a preheated 375 F (190C) oven for about 30-40 minutes. Check if it’s done inserting a toothpick into the cake. It is done, if it comes out clean.
Let it cool down and then take out of the Pyrex. Cut off the sides off about ½ inch wide and powder them in the food processor. Set aside. Place the cake over a serving plate; spread whipped cream on top evenly. Then, sift the powdered cake on top of the cream. Slice it up and serve.
WATERTAND RESEPTE VIR OUD EN JONK
CURRIED GREEN TOMATOES
2 Tbsp butter
1/4 cup onion, sliced
1 tsp curry powder
2 cups green tomatoes sliced or cut in pieces.
Salt and pepper to taste
Melt butter in skillet; add onion, cook slowly until yellow.
Add curry powder and tomatoes; cool slowly until heated through
Season with salt and pepper to taste. Serve
Bron: Grandma's Favorite Cookbooks
Plasing: Henriette Wessels
1/4 cup onion, sliced
1 tsp curry powder
2 cups green tomatoes sliced or cut in pieces.
Salt and pepper to taste
Melt butter in skillet; add onion, cook slowly until yellow.
Add curry powder and tomatoes; cool slowly until heated through
Season with salt and pepper to taste. Serve
Bron: Grandma's Favorite Cookbooks
Plasing: Henriette Wessels