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Resepte

 
 

 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 



Strawberry Shortcake Cupcake


Strawberry Shortcake Cupcake
Ingredients:
3/4 Cup flour
3/4 tsp baking powder
1/8 tsp salt
1/2 Cup sugar
1/4 Cup butter, melted and cooled slightly
1 egg
1/4 tsp vanilla
1/4 Cup milk
1/3 Cup strawberry curd or jam
1/3 Cup heavy whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla
6 small strawberries, for garnish
Instructions:
 
1. For the cupcakes: Preheat the oven to 350F. Prepare a cupcake pan for 6 cupcakes. In a small bowl, whisk together the flour, baking powder, and salt.
 
2. In a large bowl, whisk together the sugar, butter, egg and vanilla until smooth. Alternately whisk in the flour mixture and milk, making three additions of flour and two additions of milk. Beat until smooth.
 
3. Scoop batter into prepared pan and bake for 20 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes before removing. Let cool completely.
 
4. For the whipped cream: in a medium bowl, beat the heavy cream, sugar, and vanilla until stiff peaks form.
 
5. To assemble: Cut each cupcake in half horizontally. For each cupcake, spoon and spread some of the curd/jam onto one half. Spoon and spread some of the whipped cream. Top with the remaining cupcake half. Spoon and spread some more curd/jam on the top half then top with some more whipped cream. Repeat with the remaining cupcakes. Garnish with a strawberry. Chill until ready to serve.
 



Trippel melktert



Trippel melktert genot: Yskas-Melktert
 
2 pakkies tennis beskuitjies
1 Liter Melk
¼ kop suiker
1 Eier
1 Blikkie Kondensmelk
1 Hoogvol eetlepel vla-poeier
2 Eetl Mielieblom (maizena)
Sout
 
Maak pasta van die vla, mielieblom, suiker en eier Verhit die melk & Kondensmelk tot kookpunt Voeg die vla pasta by met 'n dun straaltjie terwyl jy aanhoudend roer en kook net 'n rukkie oor lae hitte tot gaar en dik. Gooi die helfte vd beslag oor die kors, pak nog 'n laag beskuitjies en gooi die ander helfte oor Strooi bietjie kaneel en gekrummelde Tennis beskuitjies bo-oor en laat heeltemal afkoel en stol.
 



Maklike bobotie


Maklike bobotie

1 dik sny witbrood
250ml melk
1 grooi ui, fyn gekap
25ml kookolie
37,5ml suurlemoensap
10ml kerriepoeier
5ml suiker
5ml sout
Knypie peper
500g maalvleis
2 eiers
12,5ml blatjang 3 vars suurlemoenblare
Week die brood in melk.
Braai die ui in ‘n groot braaipan in olie tot ligbruin. Meng suurlemoensap, kerrie, suiker, sout en peper en roer by ui. Druk die meeste van die melk uit die brood. Hou die melk Maak die brood fyn en voeg dit by uiemengsel Voeg vleis, eier en melk (behalwe 100ml) by. Meng goed Voeg die blatjang by en laat mengsel ‘n rukkie kook, roer gereeld. Verhit die oond tot 180C Gooi vleismengsel in gesmeerde oondbak. Plaas vir ‘n paar minute in die oond. Klits oorblywende eier en 100ml melk saam. Gooi oor bobotie Steek suurlemoenblare in vleis (opsioneel) Bak vir halfuur in oond

Ek gooi ‘n handvol rosyne ook by vleismengsel. Dien op met piesangslaai en geelrys.



SWEET AND SOUR BBQ RIBS:


SWEET AND SOUR BBQ RIBS:

1 1/4 Cup ketchup
3/4 Cup water
1/4 Cup honey
2 tbsp Worcestershire Sauce
4 tsp Lemon Juice
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
6 lb back ribs


WHAT TO DO:
 
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally. Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.



BEESSKENKEL EN GROENTESOP



BEESSKENKEL EN GROENTESOP
 
500 g rooi gespikkeide suikerbone (625 ml)
25 ml olie
1 ui, gekap
1 kg beesskenkels
500 ml beesvleisaftreksel
4 wortels, gerasper
2 preie, in ringetjies gesny
3 rape, gerasper
3 selderystingels, gekap
100 ml vars pletersielie, gekap (1/2 bossie)
sout en peper na smaak
405 g tamatieroomsop (1 blik)
 
 
MAAK DAN SO:
Verwyder die stokkies en dowwe pitte uit die bone, was dit en week dit oornag in koue water. Verhit die olie in `n swaarboomkastrol en braai die ui en vleis tot bruin. Voeg die bone, weekvloeistof en aftreksel by en kook dit 3 uur. Voeg nog aftreksel by indien nodig. Skep die vleis uit voordat dit te sag kook en van die bene loskom. Sny dit in blokkies en hou dit eenkant. Voeg die groente en pietersielie by en kook die sop totdat al die groente sag is. Skep van die groente uit en versap dit, of druk dit deur `n sif. (Die hoeveelheid groente wat versap of fyn gedruk word, sal bepaal hoe dik die sop uiteindelik sal wees.) Voeg die fyn groente en vleisblokkies, wat eenkant gehou is, by die res van die sop. Voeg sout en peper by. Laat kook die sop goed deur en roer dit om voordat dit opgeskep word.
 

MAALVLEIS EN KAPOKAARTAPPEL GEREG.


MAALVLEIS EN KAPOKAARTAPPEL GEREG.

500gr maalvleis
1 ui gekap
1 groen/rooi/geel pepers (gekap) (opsioneel)
Paar sampioene in skywe gesny (opsioneel)
2 tamaties geskil en in blokkies gesny
Sout en peper na smaak (bietjie bladjang by is ook baie lekker)
Braai maalvleis, uie, peppers en sampioene tot sag. Voeg
maalvleis by en braai tot maalvleis net af van pienk af is.
Voeg tamaties sout en peper by en roerbraai vir nog 'n rukkie
Voeg nou by:
'n blikkie chakalaka met mielies of chakalaka met butternut asook
1 koppie veggie mix
Gooi bietjie water by en laat rustig prut oor stadige hitte
tot alles gaar is.
 
Indien jy wil kan jy die chakalaka los en 1 kop ertjies byvoeg of 'n klomp boontjies of blokkies wortels of chunky country mix
Maak intussen kapokaartappels met 4 tot 6 groot aartappels Kook aartappels gaar met 1 ui ingekap - gooi oortollige water af en maak fyn. Voeg by sout, peper, bietjie droe pietersielie, klein bietjie melk (indien nodig) en bakpoeier. Aartappels moet nie te loperig wees nie, dit moet 'n stywe mengsel wees. (jy kan handvol gerasperde kaas ook hier
byvoeg en deur roer by jou aartappels indien verkies)
Spuit jou bak met spray en cook en pak die kapokaartappels in die bak, onder en teen die kante. Gooi jou maalvleismengsel in die bak in die middel in. Bak in oond vir so 20/30 minute of tot jou aartappels mooi goudbruin is (180 C)
Jy kan as jy wil bietjie kaas oorstrooi voor jy dit opdien.
 



HOENDERPASTEI



HOENDERPASTEI
 
Genoeg vir omtrent 4 mense.

1 pakkie hoender borsies mini fillited
1 pakkie Knorr Chicken a la King poeier
1 ready rolled Puff Pastry
1 eier

Sny hoender in klein blokkies.
Braai die hoender in n pan op die stoof tot goud bruin.
(kan mushrooms by voeg as wil vir chicken and mushroom pastei)
Meng chicken a la king poeier met ongeveer 300 - 500ml
(na smaak) melk een kant in n beker.
Voeg die chicken a la king mengsel by die hoender in die pan op die stoof.
Roer tot mengsel dik word.
Voeg sout en peper by na smaak.
Gooi mengsel in n bak. bedek met die puff pastry.
Klits die eier en vee dit met n borseltjie oor die puff pastry.
Maak gaatjies in die puff pastry met n vurk.
Laat bak in die oond teen 180 grade C vir ongeveer 45 minute.




Bredie  South African lamb stew 





 
Bredie  South African lamb stew 

Ingredients

Stewing mutton or lamb, cut into cubes -- 1 1/2 pounds
Oil -- 3 tablespoons
Onion, chopped -- 1
Seasonings (see variations) -- to taste
Water or white wine -- 1/2 cup
Vegetables (see variations) -- 1 pound
Potatoes, cubed -- 3
Salt and pepper -- to taste

Method:
Heat the oil in a large, heavy-bottomed pot over medium-high flame. Add the mutton or lamb in batches and brown well. Remove to a plate and set aside.
Add the onion and desired seasonings to the pot and saute until the onions are cooked down and just beginning to brown, about 5 minutes.
Add back the browned meat and pour in the water or wine. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for about 1 1/2 hours.
Stir in the desired vegetables, potatoes, salt and pepper. Increase heat to medium and return to a boil. The reduce heat to low again, cover and simmer for another 30 to 45 minutes.
Adjust seasoning and serve with rice or slices of hearty bread.


Variations
 
Tamatiebredie (Tomato bredie): use peeled, chopped tomatoes as the vegetable.
Groenboontjiebredie (Green bean bredie): use trimmed green beans as the vegetable.
Koolbredie (Cabbage bredie): use 1 head of chopped green cabbage as the vegetable.
Other Meats: while bredies are traditionally made with mutton, don't limit yourself. Use lamb or mutton ribs, beef oxtails or even pork.
Seasonings: bredie seasonings are highly personal. Some of the more popular include thyme, marjoram, coriander, curry powder,
cinnamon, paprika and cardamom. Use 1 or 2 teaspoons. Or add some chopped fresh ginger and/or minced garlic with the onions.
If you prefer, you can eliminate the potatoes and make simple dumplings to simmer and cook in the stew at the very end.
Some recipes call for thickening the stew with a slurry of cornstarch or potato starch and water.
 



Malva Pudding


 
Malva Pudding

Ingredients

Pudding:
Sugar -- 1/2 cup

Egg, beaten -- 1
Flour -- 1 cup
Baking soda -- 1 teaspoon
Salt -- pinch
Milk -- 1/2 cup
Melted butter -- 2 tablespoons
Vinegar -- 1 tablespoon

Apricot jam -- 1 tablespoon

Sauce:
Water -- 1/2 cup

Butter -- 8 tablespoons (4 ounces)
Sugar -- 1/2 cup
Cream -- 1 cup
Vanilla -- 1 teaspoon 

Method:
Preheat oven to 350°F. In a large mixing bowl, beat together the sugar and egg until the sugar is dissolved and the mixture is light and frothy.

Sift together the flour, baking soda and salt into a medium bowl. In another bowl, stir together the milk, melted butter, jam and vinegar until smooth.
Beat one third of the flour mixture into the eggs and sugar until smooth. Then beat in half the milk mixture, followed by another one third of the flour, the remaining milk, and then the final third of the flour.
Pour the batter into a greased 8-inch cake pan and bake for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean.
Meanwhile, to make the sauce, add the water, butter and sugar to a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. Remove from heat and stir in the cream and vanilla.
Serve malva pudding warm, cut into wedges with a little of the cream sauce poured over the top.

 
Cheese and chutney mini muffins
 

Cheese and chutney mini muffins

Ingredients:
2 cups self-raising flour
1 teaspoon baking powder
3/4 cup milk
1/2 cup olive oil
2 lightly beaten eggs
2/3 cup finely grated parmesan
salt and cracked black pepper
2 tablespoons tomato chutney

Method:
Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.
Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.


 
Aartappel en cheddar rolletjies
 

Aartappel en cheddar rolletjies

bestanddele:

4 groot aartappels, geskil
300 g sterk cheddarkaas, gerasper
2 eiers, geklits
60 ml gekapte pietersielie
knippie rooipeper, of na smaak
sout en varsgemaalde swartpeper na smaak
6 velle filodeeg
sowat 50 ml gesmelte botter
sowat 150 ml olyfolie
30 ml gekapte pietersielie

Kook aartappels tot sag. Druk fyn met 'n vurk. Daar kan nog stukke in wees. Voeg kaas, eiers en pietersielie by. Geur met rooipeper, sout en peper. Plaas een vel filodeeg op jou werkoppervlak. Smeer met gesmelte botter. Plaas 'n tweede vel deeg bo-op. Smeer weer met gesmelte botter. Herhaal met 'n derde vel. Skep van die aartappelvulsel sowat 5 cm van
onderkant van deeg in 'n lang wors. Vou deeg oor vulsel. Vou kante weerskante oor vulsel en rol op. Herhaal met die res. Maak toe met kleefplastiek en laat koud word in yskas. Sny koue rol
in skywe van sowat 3 cm. Verhit olyfolie in pan en braai sirkels weerskante vir sowat 3minute. Dreineer op kombuispapier. Sprinkel gekapte pietersielie oor en sit warm voor.
 

Lentil Rice with Coriander
 

 

Lentil Rice with Coriander


Serves 4

The Coriander Pesto and Chicken Stock go a long way towards lifting the flavour of the rice.
2 T (30 ml) Ina Paarman's Chicken Stock Powder
3 cups (750 ml) water
½ cup (125 ml) brown lentils
1 cup (250 ml) long grain rice
2 t (10 ml) Ina Paarman's Vegetable Spice
4 T (60 ml) Ina Paarman's Coriander Pesto

Measure the Chicken Stock Powder, water and lentils in a saucepan. Boil for 10 minutes. Add the rice and Vegetable Spice. Cook gently for 20-25 minutes. Switch off the heat and leave to stand with the lid tightly closed for a final 10 minutes. Fork the Coriander Pesto through and serve. 



Linefish on a Bed of Butternut

 

Linefish on a Bed of Butternut
 
Serves 4  
2 heaped cups unpeeled butternut cut into 1½ x 1½ cm cubes
Ina Paarman's Masala Spice
Canola oil
800 g fresh firm line fish, skin on and filleted e.g. kingklip,
or monkfish cut into portions
Ina Paarman's Tomato Pesto
1 x 200 ml Ina Paarman's Butter Chicken Ready to Serve Sauce
fresh coriander to garnish

Preheat the oven to 200°C.

Adjust oven rack to middle position.

Toss the cubed butternut with 2t Masala Spice and 2T canola oil. Spread out in a 30cm x 21cm ovenproof dish. Roast open for 20 minutes until nicely browned.
Season the fish with ± 2t of Masala Spice and drizzle with oil.
Flash-fry the fish in a non-stick pan just to colour the outside - the inside will still be raw.
Arrange the fish portions on top of the butternut. Spread generously with Tomato Pesto and squeeze the Butter Chicken Sauce over the fish. Can be pre-prepared to this stage.

Bake for ± 20-25 minutes until lightly browned and just cooked.
Garnish with fresh coriander just before serving.


Kerrie maalvleis-vetkoek


Suurdeeg vetkoek

(sowat 8 groot vetkoeke)

250 g (445 ml) witbroodmeel
250 g (445 ml) koekmeel 
10 ml sout 
1 x 10 g kitssuurdeeg 
15 ml suiker 
315 ml warm water 
sowat 600 ml sonneblomolie

Meng witbroodmeel, koekmeel, sout en suurdeeg. Kombineer suiker en warm water en voeg by die meel. Meng goed.
Knie deeg vir minstens 10 minute op ’n meelbestrooide oppervlak tot lekker elasties. Plaas deeg in ’n bak (taamlik groter as die deeg).
Smeer ’n klein bietjie olie daaroor sodat dit nie uitdroog nie.


Maak bak toe met kleefplastiek en laat deeg op ’n louwarm plek rys tot byna dubbel die grootte. In koue weer kan jy die vetkoek laat rys in jou lou-oond, op laag.
Knie die deeg af. Rol dit in ’n lang ovaalvorm en verdeel in 6 – 8 vetkoeke.


Plaas vetkoeke op ’n bakplaat en laat weer vir sowat 30 minute rys. Verhit olie in ’n kastrol. Breek ’n klein stukkie deeg af om te toets of olie reg is: As dit dadelik begin braai, is die olie
gereed. Braai 3 vetkoeke op ’n slag. Draai hulle om wanneer die een kant begin verbruin. Verlaag die olie se temperatuur en draai die vetkoeke nou en dan om.

 

Hulle braai vir minstens 10 minute. Dreineer op kombuispapier.

Kerrie maalvleis

(vulsel vir sowat 8 vetkoeke)

30 ml sonneblomolie 
500 g maalvleis 
2 uie, fyngekap 
2 knoffelhuisies, fyngekap 
1 blik gekapte tamaties 
20 – 30 ml kerriepoeier 
15 ml borrie 
sout en varsgemaalde swartpeper na smaak 
sowat 250 ml water

Verhit olie in ’n kastrol. Voeg maalvleis by en braai vir so 6 minute. Die vleisstukkies moet net loskom van mekaar. Voeg gekapte uie en knoffel by en braai verder vir so 10 minute. Voeg tamaties, kerriepoeier en borrie by. Geur met sout en swartpeper. Voeg water by en bedek. Laat vir minstens 2 uur prut. As vleis lyk of dit wil droog kook, kan jy nog water byvoeg. Maak die vetkoeke en sny oop. Skep van die kerriemaalvleis in en sit dadelik voor met lekker blatjang daarby.