Mieliepap balle

Door: Home fires

Dad balle
Make good stywe mieliepap with approximately 1 1/2 heads flour.
Mix dabe in:
- 1 Can Suikermielies
- 2 outfits gebraaide bacon
- 1/2 Canner Tamatie & Ius Mixture And Worcester Sous after taste
- 1 Head Gerasperde Cheddar cheese
Let the mixture effens decay.
Role than stywe frikkadel size balle and suit in a lubricated oondpan.

Sous
Mix 1 Litre Cream with 1/2 outfit sampioensop, and add oorblywende tamatie and ius mixture dabe.
Add by after taste: Blatjang, Speserye and Worcester sous.
Throw the sous ear that dad balle and make seker that dad balle good cover is, and then throw gerasperde cheese and origanum bo-on.
Bak @ 180 °c vir 45 min (or until that cream home get fat).

Kerrie afval resep

(Bedien 6-8)

1 volledige skaapafval (skaapkop, pens en pootjies), skoongemaak
1 k aartappelblokkies
1 k asyn
1 e sout
1 t swartpeperkorrels

Vir afronding
12 klein aartappeltjies, ongeskil
½ k appelkooskonfyt

Meng die kerriemengsel
2 e gerasperde vars gemmer
5 kardemomsade, liggies gestamp
1 t steranys
4 stukke kassia
½ t rissiepoeier
1 t fyn komyn
2 t borrie
4 lourierblare

Sit die harsings binne-in die blokkiespens en bind stewig vas met kombuistou. Sny die res van die pens in klein blokkies. As jou afval supermarkskoon is, gooi ‘n ketel kookwater oor en laat staan ‘n paar minute. As die pens bietjie wild ruik, kan jy dit so 20 minute lank kook. Gooi die water af.

Sit die harsings binne-in die blokkiespens in die harsingsholte van die kopbeen sodat dit nie breek en wegkook nie.

Sit die afval en aartappelblokkies in ‘n kastrol. Bedek met kookwater, gooi asyn, sout en peper by en prut 2 ure of sit in ‘n voorafverhitte oond by 180°C. Die afval moet sag wees, maar die murg moet nog nie uit die bene gekook wees nie.

As die afval sag is, voeg die klein aartappeltjies by met die appelkooskonfyt. Meng al die bestanddele vir die kerriemengsel en roer dit ook by. Prut nog ‘n halfuur tot die klein aartappeltjies sag is. 

Proe nou die afval, indien dit te suur is, voeg nog appelkooskonfyt by. Te soet, voeg asyn of suurlemoensap by. Nie sterk genoeg nie, voeg nog rissie by, maar met ‘n ligte hand!

Pasella neem geen verantwoordelikheid vir die akkuraatheid van resepte wat met die Google Translate-funksie vertaal word nie.

Cape Malay Bollas

No koesisters this morning so we made ‪#‎capemalay‬ bollas. Here's the recipe...

Bollas
Makes approximately 40 bollas

Ingredients:
25ml butter (melted)
20ml sugar
2 eggs
4 x 250ml self raising flour
1 tsp. baking powder
1 tsp. vanilla essence
1 (250ml) cup milk
1 (250ml) cup water
750ml sunflower oil for deep frying
Coconut for sprinkling

Method:
Whisk melted butter, eggs and sugar in a bowl until light and fluffy.
Add vanilla essence.
In a separate bowl sift flour and baking powder twice.
Add flour mixture to egg mixture.
Add milk/water and mix into a soft, sticky dough.
Allow to rest for at least 30 minutes.
Place spoonfulls of mixture in hot oil and fry until golden brown.
Hint: Dip spoon in cold water to ensure that dough separates from spoon to form neatly rounded balls when dropped in oil.

For syrup:
1 cup white sugar
1 1/2 cups water
Boil together until sticky, you may add more water (little by little if the sugar syrup becomes too sticky)

Pour some syrup in a pan. Heat through and add bollas. Syrup bollas, one to two minutes, until glossy and sprinkle with coconut.

Variation:
Add 100ml currants to batter before frying
Not suitable freezing, but can be refrigerated before syruping.
© Cape Malay Cooking & Other Delights

Bobotie Rice

Ingredients

• 350g basmati rice
• 50g butter
• 1 heaped tbsp caster sugar
• 1 tsp ground cinnamon or 1⁄2 cinnamon stick
• 6 cardamom pods, shelled and seeds crushed
• just under 1 tsp ground turmeric
• 5 tbsp raisins

1. Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
2. Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.
   

Pumpkin Fritters

Pumpkin Fritters
(I had a craving, they're perfect for a winters day)

1 cup cooked pumpkin, mashed and well-drained
2 eggs
1 cup flour
Pinch of salt
½ teaspoon ground cinnamon
1 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon lemon juice
Oil for frying
Cinnamon sugar

Ensure that the pumpkin is well drained. Beat eggs and add to pumpkin and mix. Add the rest of the of the ingredients, except for the oil and cinnamon sugar. Mix well into a thick batter. Heat a heavy pan, using medium to high heat to start with. Add a little oil.
Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. Fry until bubbles form on the top surface. They should now be firm and golden on the underside. Flip over and fry on other side. The fritters will puff up slightly while cooking. To test, press lightly on the fritters. When done, they will tend to spring back. Remove from pan and drain on kitchen paper.
Serve warm with plenty of crunchy cinnamon-flavoured sugar.

Bacon & Egg Puffs

Serves 4
Cheese, bacon, egg, bread - all in one delicious little treat. Excellent for brunch or a family supper.

TOOLS
1 large measuring jug or mixing bowl
1 balloon whisk or fork
Muffing pan
Pastry brush
1 pair of scissors
2 large spoons
Oven gloves

INGREDIENTS
2 cups of cubed 1cm x 1cm, white or wholewheat bread (crusts included)
2 cups (500 ml) milk
4 eggs
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
250 g rindless streaky bacon
½ cup (125 ml) Gouda or Cheddar cheese, grated
6 cherry tomatoes, cut in half
Ina Paarman's Cajun Spice

METHOD
Beat the milk, eggs and Seasoned Sea Salt together. Add the blocks of bread and leave to stand for at least 15 minutes so the bread can soak up the liquid (can be done the night before). Preheat the oven to 180°C. Butter the hollows of a muffin pan. Line the sides of the muffin hollows with strips of bacon. Cut remaining rashers up and use these pieces to line the bases of the muffin pan.

Divide the egg and bread mixture between the muffin hollows. Sprinkle with cheese. Top each one with a cherry tomato half and sprinkle with Cajun Spice for colour and flavour. Bake for 25-30 minutes until firm, puffy and golden brown.

Serve while still hot. Lovely with sautéd mushrooms and grilled sausages for a memorable Brunch! For supper serve with bread and a salad.

Waterblommetjie en Chorizo Pasta

ngredients

1 King Oyster Mushroom or 4 Pink Oyster Mushrooms
2 Tbsp of Dark Sesame Oil
500g Waterblommetjies
1 Portuguese Chorizo
1 Onion (diced)
2 cloves of Garlic (pressed then diced)
Cooking oil to cook with
Salt
White Pepper
Fresh Basil
Linguine Pasta

Method

1. Prepare your ingredients
2. Cook the pasta first – the pasta we bought was gluten-free and I found it took much longer to boil through compared to everyday pastas. Make sure to rinse your pasta through cool water once it reaches the right texture to retain that perfect bounce. You can always rinse it through warm-hot water just before serving.
3. Pan-fry the onions on a low to medium heat in 1 Tbsp of dark sesame oil and a little cooking oil.
4. Once the onions turn golden-brown add the garlic, waterblommetjies and add salt and white pepper to taste.
5. Add the mushroom slices, then cover the pan with a lid for 5-7 minutes, stirring occasionally. Cover the pan with a lid for 5-7 minutes, stirring occasionally. (I prefer the waterblommetjies with a bit of a light resistance to the bite, similar to the crunch from blanched green beans)
6. While you wait for it to cook, use a small pot and pan-fry the chorizo slices in 1 Tbsp of dark sesame oil for a few seconds (as soon as the spices and fat dissolves into the oil).
7. Add the chorizo slices, excluding the oil, and fresh basil to the mushrooms and waterblommetjies mix and serve it on top of a pasta heap.
8. Drizzle the chorizo-infused dark sesame oil over the dish

Lamb sosaties

Lamb Sosaties
(Makes 12 skewers)

You need:

12 skewers, soaked in water overnight
1,5 kg leg of lamb, thick rib or shoulder, deboned and cut into 25 mm cubes
2 medium onions, halved lengthways, peeled and blanched in boiling water for 5 minutes (retain water), refreshed in ice water and layers separated
100 g (2/3 cup) dried apricots, soaked in onion water

Curry marinade:

4 large onions, sliced
15 ml mild curry powder (any generic brand will do)
1 clove garlic, crushed
30 ml cooking oil • 750 ml vinegar
45 ml sugar
45 ml apricot jam (or 30 ml brown sugar)
4 bay leaves
7 ml salt
5 ml turmeric
Pinch of pepper
Pinch of chilli powder

Here’s how:

Sauté the onion in heated cooking oil until transparent.
Add the curry powder and fry for about two minutes.
Add all the remaining ingredients and simmer for a few minutes more. Set aside to cool.
Drain the meat, cover with the curry marinade and leave to marinate overnight.
Thread the skewers, alternating the meat, apricots and onion pieces.
Grill slowly over hot coals.

Braai tips:

If using bamboo skewers (which is preferable), soak them in cold water overnight so that they don’t burn easily.
Coat the skewers with olive oil before threading to prevent the meat from sticking.
Don’t thread the ingredients too closely together on the skewers.

Recipe from Getaway travel blog

Melktertjies

Melktert shooters (better known as “melktertjies”) is quite the modern South African shooter. It smells and tastes like melktert (South African milk tart) with a bit of kick and can turn people who never bothered with shooters or cocktails before, into melktert shooter enthusiasts within a single sip.

There are a few variations of this most sought-after recipe, but the basic ingredients remain the same. We settled for the following melktertjie recipe.

Makes approximately 860 ml

Ingredients:

·         One 375 ml bottle Vodka (you can reduce it to 300 ml if you prefer less kick)

·         One 395 gram (300ml) tin of condensed milk (use up to two cans to make it thicker and sweeter)

·         Half of a 375 ml tin evaporated milk

·         Ground cinnamon to serve

Method:

1.     Mix well, using a food processer or whisk, and bottle, or simply pour the ingredients into a 1-litle bottle and shake well.

2.     Keep in the fridge. Shake well before pouring into shooter or shot glasses.

3.     Sprinkle each melktertjie with ground cinnamon and serve chilled.

BOSVELD WARM PATAT IN FOELIE

Bestanddele
Een medium tot groot patat per persoon
Tinfoil (Foelie)
Botter
Growwe peper / peperkorrels
Growwe sout / soutkorrels
Extra Virgin Olyfolie
Een suurlemoen
‘n Paar takkies vars tiemie

Voorbereiding

Was die patats skoon en droog af (hou die vel aan)
Plaas die patats elkeen op ‘n stuk foelie (blink kant na binne)
Drup so klein bietjie olyfolie op elke patat
Smeer so bietjie botter op elke patat as jy wil hê die patat moet sag wees – die skil is ook dan sag
Jy kan natuurlik verkies om die botter op die patat te smeer nadat die patat gaar is en uit die foelie gehaal is – dis jou keuse
Sny die suurlemoen in die helfte en druk ‘n klein bietjie sap op elke patat
Meng die sout en peperkorrels en maal dit fyn – strooi op die patats
Plaas een takkie vars tiemie saam met die patat op die foelie
Draai nou die patats goed toe in die foelie – moenie dat die tiemie uitval nie, want dit bring so ‘n lekker geurtjie en smakie daarby.

Groenbone en niknaks gereg

Gaar boontjies
Gerasperde kaas
Spek en uie gebraai
witsous
1 pak niknaks gekrummel

Pak 2 lae vna alles.
Bak by 180°C tot goed warm.

So maklik soos dit.

Griekse rysslaai

In plaas van ‘n normale Griekse slaai, sny jy hiervoor al die gewone bestanddele effens kleiner en gooi dit by rys vir ‘n heerlike koue rysslaai.

Vir 4 persone.
1 koppie rou rys
4 sprietuie, gekap
1 koppie gerasperde komkommer
ongeveer 300 g kersietamaties, gehalveer
75 g fetakaas, in klein blokkies gesny
6 swart olywe, ontpit en in kwarte gesny
sout en varsgemaalde swartpeper
paar handevol varsgekapte basiliekruid

Kook die rys met ‘n knippie sout tot gaar. Gooi dit uit in ‘n mengbak om af te koel.
Voeg die res van die bestanddele en sout en swartpeper na smaak by.

Mieliebrood

1 k koekmeel 1 k mieliemeel
3 t bakpoeier 1 t sout
125 ml olie 125 ml suiker
3 eiers 1 blik geroomde suikermielies

Klits die volgende saam: olie, suiker en eiers. Sif droë bestanddele saam en voeg by eiermengsel. Roer mielies by. Giet in broodpannetjie en bedek liggies met foelie. Bak by 180ºC vir ongeveer 1 uur.

Maalvleipastei

1 kg maalvleis 2 k koue water
1 k sagte broodkrummels 25 ml asyn
10 ml sout knippie peper
Kors:
1 eier 125 ml olie
125 ml melk 1 k meel
2 t bakpoeier 2 ml sout

Plaas bestanddele vir die vulsel in pot. Meng met vurk. Verhit tot kookpunt, roer gereeld en laat kook vir 5 minute. Voorverhit oond tot 180ºC en skep vleismengsel in skottel. Klits eier, olie en melk saam. Roer meelmengsel by en skep beslag bo op vleis. Bak vir 30 min tot goudbruin. Hierdie tert vries baie goed.

Aartappel en radysslaai

1 kg Mediterreense aartappels
2 bossies radyse, in skywe gesny
6 sprietuie, fyngekap
150 ml olyfolie
sap van 1 suurlemoen
1 knoffelhuisie, fyngekap
sout en varsgemaalde swartpeper na smaak
40 g vars roket
6 hardgekookte eiers

Kook aartappels tot sag. Dreineer en laat afkoel. Trek skille van aartappeltjies af. Meng die aartappels, radyse en sprietuie versigtig in 'n groot bak. Meng olyfolie, suurlemoensap en knoffel, gooi oor slaai en geur met sout en peper. Net voor jy die slaai voorsit, meng roket deur en rangskik eiers bo

Sjokolade koek

1 K Koekmeel
1 K Strooisuiker (½ K vir die meelmengsel en ½ K vir die sous)
¼ K Kakao
4 T Bakpoeier (2 T vir die meelmengsel en 2 T vir die eiermengsel)
¼ T Sout
4 Eiers (eierwitte en eiergele geskei)
½ K Olie
½ K Kookwater
1 T Vanielje
1 Blik Idealmelk (vir sous)
1 Blok gewone sjokolade (vir sous)

Metode - Meelmengsel:
1. Gooi die koekmeel, kakao, ½ K strooisuiker, 2 T bakpoeier en sout bymekaar.
2. Meng apart die olie en kookwater saam. Meng dit dan by die droë bestanddele.
3. Klits die 4 eierwitte en 2 T bakpoeier apart.
4. Meng apart die 4 eiergele en vanielje saam.
5. Meng nou die eiergeelmengsel en die eierwitmengsel saam.
6. Meng nou alles saam.
7. Bak in 'n gesmeerde oondvaste bak teen 180 grade vir ongeveer 25 - 30 minute.

Sousmengsel:
Doen solank die volgende terwyl die koek bak:

1. Smelt ½ van die blik Idealmelk saam met die ander ½ K strooisuiker in 'n kastrol.
2. Gooi hierdie mengsel egalig oor die warm koek sodra dit uit die oond kom.
3. Laat koek nou afkoel.
4. Smelt dan die blok sjokolade en die res van die blik Idealmelk saam en gooi egalig oor die afgekoelde koek. (Heerlik ook as 'n nagereg opgedien saam met room / roomys.)

Groenteskottel

Hier is seker die maklikste en heerlikste groenteskottel. Met een van ons vakansies in Mosselbaai (SANTOS) het ons gou 'n naweek Stellenbosch toe gery om ons KAAPSE WYN by my nefie en dié se vrou te gaan kry. Sy slaan toe uit met die ongelooflike lekker groente saam met braaivleis. Hoop almal geniet dit ook!!!!

500 g murgpampoentjies met skil gerasper
1 ui gekap
4 of meer repe "bacon"
1 koppie Cheddarkaas gerasper
3 eetl olie
2 eiers
1 blik pitmielies gedreineer
sout en peper
½ koppie melk

1. Meng alles saam
2. Skep in gesmeerde bak
3. Bak 45 min op 180°C
Lekker eet!

Tuna tert (kits)

KITS TUNA-TERT

Smeer 'n oondvaste tertbord met botter/olie.
Pluis 'n blikkie Tuna-vis (225g)
1. Meng ongeveer 'n halwe koppie gerasperde kaas en een gekapte, gesoteerde ui daarby. (Wenk: Jong uie/ "Spring onions" gekap met lowwe en al, is lekker.)
2. Klits saam: 2 eiers, 25 ml koekmeel, 'n halwe teelepel bakpoeier, 'n knippie sout en 200 ml melk.
3. Giet hierdie mengsel bo-oor en strooi 'n bietjie gekapte pietersielie daaroor.
4. Bak in oond tot gaar ( teen 180 grade Celsius vir 30 minute)
5. Bedien warm met vars brood en 'n mengelslaai van blaarslaai, komkommer, pynappel, ens.

Uiesopbroodjie

UIESOPBROODJIE (nie nodig om te laat rys nie)

500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas

Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.

Aarbeikaastert

AARBEI-KAASTERT

1 pakkie Tennis Beskuitjies (fyngerol en met 100g margarien of botter gemeng).
Druk vas in tertbak en mikrogolf vir 1 minuut en 30 sekondes op hoog. Laat afkoel.

1 blikkie kondensmelk
60 ml suurlemoensap (ek proe maar na so 40 ml of dit nog nie reg is nie, want soms is die suurlemoene bietjie te suur na my smaak)
250 ml vars room
1 bakkie plein fyn maaskaas (NIE die korrelrige nie)
1 bakkie aarbeie (VARS) ( dis die klein houertjies)
25 ml gelatien opgelos in 1 koppie water, sodra dit helder word mikrogolf op hoog vir 30 sekondes. Koel af.
1 pakkie aarbei- OF rooi jellie aangemaak met 200ml kookwater en dan nog 200 ml koue water bygevoeg. Laat afkoel.
(NB. Maak die jellie eerste aan sodat dit kan afkoel. Die gelatien moet ook afkoel.)
Sny sowat driekwart van die aarbeie in stukkies. Ek sny dit gewoonlik in so agt tot tien stukkies per aarbei. Die res sny ek in WAAIERTJIES vir versiering.

1. Meng die maaskaas, kondensmelk, room, afgekoelde gelatien-vloeistof. Voeg die suurlemoensap laaste by. Roer die stukkies aarbei liggies in.
2. Gooi die kaasmengsel nou oor die afgekoelde kors.
3. Versier bo-op met die res van die aarbeie.
4. Gooi nou liggies die rooi jellie bo-oor. Laat set in die yskas.