July 2, 2009 | Author admin
Ingredients
2 1/2 cups Water 1/4 cup Vinegar 1 tablespoon Sugar 3 teaspoons Pepper 2 tablespoons Butter 3 teaspoons Salt 1/4 cup Chopped onion 1 Clove garlic, minced 1 teaspoon Red pepper 2 teaspoons Chili powder 1 teaspoon hot pepper sauce 1 teaspoon Dry mustard powder 3 tablespoons Worcestershire sauce
Method
Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)
July 1, 2009 | Author admin
Die immergewilde Huisgenoot Wenresepte-reeks is onlosmaaklik deel van die Suid-Afrikaanse kosavontuur – kookboeke wat hulle plek volstaan reg langs Kook en Geniet. Nou het alle Wenresepte-aanhangers die kans om hulle uit te leef met ‘n versameling van die Top 500 Wenresepte. Die boek is spesiaal saamgestel sodat Huisgenoot-lesers die gewilde tydskrif se 90ste verjaardag in styl te vier. Hierdie lywige samestelling bestaan uit 17 liplek-lekker hoofstukke, insluitend Soutterte, Soet terte, Gebakte poedings, Vis en Seekos en Maalvleis en Pastei. Trefferresepte soos Ouma se Karoolamspastei (Wenresepte 7), Pampoenkoekies in stroop (Wenresepte 1), Biltongsop (Wenresepte 7) en Varkboud met lemoensous (Wenresepte 4) is ingesluit. Natuurlik het Suid-Afrikaners se soet tand nie vergete gebly nie met staatmakers soos Melktertkaaskoek (Wenresepte 3), Gemmerpoeding (Wenresepte 2000), Maaskaaskoek (Wenresepte 3) en Allerlekkerste sjokoladekoek (Wenresepte 2). Elke resep is getoets deur die bekwame Huisgenoot-kosspan en dra hul stempel van flatervrye kook- en bakgenot. Ook is daar ‘n versameling pragfoto’s wat saam met die kontemporêre uitleg sorg dat Huisgenoot Top 500 Wenresepte ‘n noodsaaklikheid sal wees in elke kombuis.
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July 1, 2009 | Author admin
Here is a easy and free Cinnamon and Nut Cake recipe.
Preparation Time: 30 minutes Baking Time: 30 – 40 minutes Serves 8 – 10
Ingredients
125 g (125 ml) butter 250 ml (1 cup) sugar 2 eggs 5 ml (1 tsp) vanilla essence 500 ml (2 cups) flour 5 ml (1 tsp) baking powder 3 ml (½ tsp) bicarbonate of soda 1 ml (¼ tsp) salt 1 can (290 g) Nestlé Dessert Cream, soured with 30 ml (2 Tbsp) lemon juice 125 ml (½ cup) chopped pecan nuts 125 ml ( ½ cup) sugar 15 ml (1 Tbsp) cinnamon
Method
1. Preheat oven to 180° C. Grease and line a 23 cm square cake pan. 2. Cream the butter and sugar together. 3. Add the eggs and vanilla. Beat well. 4. Sift dry ingredients together and add alternatively to batter with soured cream. 5. Mix pecan nuts, sugar and cinnamon together. 6. Pour half the batter into the prepared cake pan. Sprinkle with half the cinnamon mixture, then pour remaining batter over. Sprinkle with the rest of the cinnamon mixture. 7. Bake for 30 – 40 minutes. Allow to cool, then cut into squares to serve.
June 30, 2009 | Author admin
Ingredients
2 15 ounce cans small white beans (with liquid) 2 tablespoons water 1 tablespoon cornstarch 1/2 cup ketchup 1/2 cup dark brown sugar 2 tablespoons white vinegar 4 teaspoons minced fresh onion 2 pieces cooked bacon, crumbled 1/2 teaspoon dry mustard 1/4 teaspoon salt dash pepper dash garlic powder
Method
Preheat oven to 350 degrees. Pour entire contents of two 15?ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.
June 29, 2009 | Author admin
Ingredients
2 cups flour 1/2 tsp salt 1/2 tsp thyme 1/2 tsp basil 1/2 tsp oregano 1 tbsp celery salt 1 tbsp black pepper 1 tbsp dry mustard 4 tbsp paprika 2 tsp garlic salt 1 tsp ground ginger 3 tbsp MSG (called Accent or Zeal in supermarkets, an important ingredient)
Method
Mix all ingredients well in a large bowl.
Although the ingredients and proportions used above are correct (use finely ground ingredients only, or grind them yourself), the cooking process is difficult to match as not many people have an oil pressure cooker handy, the following method approximates the outcome fairly well for home use.
Dip chicken pieces in beaten eggs Then turn them over in regular bread crumbs (commercial) Finally plunge them in the flour-spices mixture (above)
Heat oven to 350 degrees Place chicken in a tray and cover with foil (shiny side out) Cook 40 minutes. Remove the foil then cook for another 40 minutes Baste lightly with oil 5 minutes before the end Let stand 5 minutes and serve.
June 1, 2009 | Author admin
Ever wanted to know how to make a proper Ostrich Potjie Recipe? Well here it is and the best thing is that Ostrich meat is very healthy and tastes great when mixed with brandy, dry sherry and some other great ingredients in a recipe like this one.
Use a number 3 potjie for this one.
Ingredients
30 ml cooking oil 1.5 kg ostrich neck slices 4 leeks, sliced 2 fat cloves garlic, crushed 5 ml dried or 1 sprig fresh rosemary 250 g brown mushrooms, sliced 30 ml boiled green peppercorns, bruised 75 ml brandy 50 ml dry sherry 375 ml dry red wine or 1/2 red wine 1/2 chicken stock 30 ml lemon juice 15 fresh pickling onions, peeled 10 small whole carrots 8 small, peeled potatoes or unpeeled new potatoes scrubbed clean 1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice) 15 ml cake flour a little milk pinch nutmeg salt to taste
Method
Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.
June 1, 2009 | Author admin
Here is a great hot curry potjie recipe if you are one of those people that really like hot food, This mutton curry can be made as hot as you want it simply just add less curry to the potjie if you have people that don’t really eat hot food.
Ingredients
2 kg mutton chops salt and pepper to taste 45 ml cooking oil 2 large onions, coarsely chopped 250 g rindless breakfast bacon, chopped 3 large potatoes, peeled and cubed 250 ml uncooked rice 250 ml dried apricots, soaked in water for 1 hour and drained 250 ml water 1 tin (410 g) mealie kernels, drained 1 tin, (410 g) peas, drained 250 ml chutney 20 ml strong curry powder 5 ml turmeric 3 ml coriander 3 ml ground nutmeg
Method
Heat the oil in the pot. Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides. Remove the meat and set aside. Fry the onions until tender. Return the meat to the pot with the onions. Arrange the bacon, potatoes, rice and apricots in layers on top of the meat. Add the water. Cover and simmer for 1 hour. Add more water if the potjie boils dry. Add the mealies and peas. Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes. Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.
June 1, 2009 | Author admin
I’m sure you have heard of making a beef potjie with beer? Well here it is the recipe that has the great tasting beef that simmers in beer. I don’t know what beer you like but you could use any beer it really doesn’t matter.
Ingredients
15 ml cake flour 5 ml paprika 1 kg beef fillet, cubed 15 ml butter 15 ml cooking oil 2 medium onions, thinly sliced 15 ml white sugar 8 green beans, sliced 4 carrots, peeled and thinly sliced 1 clove garlic, finely chopped 5 ml mixed dried herbs or marjoram 375 ml beer 250 ml beef stock 1 packet tomato soup powder 1 bay leaf 15 ml vinegar 10 ml cornflour salt and pepper to taste
Method
Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes. Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. Replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon. Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with salt and pepper.
