Pampoenkoekies
Gemaakte lemoen wortels
Groente
Bestanddele
750 g Baba Wortels
3 e Bruin Suiker
3 e Margarien
3 e Lemoensap
Metode
Voorverhit oond tot 180º C. Kook die wortels tot sag. Smelt margarien in pan. Roer suiker en lemoensap in. Plaas die wortels in 'n oondvaste bak. Gooi suiker mengsel
oor die wortels. Plaas bak in oond. Roer gereeld. Hou in oond tot wortels gekristaliseerd is.
Bestanddele Koekies
750 ml Gaar koue Pampoen
2 Eiers
5 ml Sout
500 ml Bruismeel
15 ml Bakpoeier
Bestanddele Stroop
250 ml Suiker
125 ml Water
60 ml Melk
15 ml Botter
5 ml Mielieblom
5 ml Karamel Essens
Metode
Meng alles vir die koekies saam. Skep lepels vol in warm olie en braai tot bruin.
Kook alle bestanddele vir die stroop saam. Gooi stroop oor koekies.
Wenk
Hierdie resep kan gehalveer word.
Bestanddele
1 Bos Spinasie
1 k Gerasperde Kaas
1 pakkie Sampioensop
4 Aartappels
1 Ui
1 k Melk
Metode
Kook aartappels, spinasie en ui tot gaar. (Indien verkies kan spinasie fyn gesny word). Voeg gesnipperde sampioene by. Maak sop aan met 1 k melk en voeg by spinasie. Kook goed deur en voeg kaas by. Gooi in oondskottel om te bedien. Kaas kan bo-oor gestrooi word en 'n paar minute verbruin word in oond.
Bestanddele
1 k Broodkrummels
750 g Gekapte Spinasie (Gevriesde spinasie werk net so goed)
¼ k Gesmelte Margarien
¼ k Gerasperde Parmesaanse Kaas ('n Sterk Cheddar sal net so goed wees)
½ t Worcestersous
½ t Fyn Knoffel
Metode
Sout en Peper na smaak
6 Dik Snye Tamaties
Klits eiers liggies. Meng met al die ander bestanddele (Behalwe tamaties). Voorverhit oond tot 180º C. Olie 'n bakplaat. Plaas tamaties op bakplaat. Sit van die mengsel oor die tamaties. Bak vir 15 minute lank of totdat die mengsel begin kleur
Spinasiegereg
Gebakte spinasie tamaties
Ingredients
My vegetarian friends always asks me to make this curry, but I make extra because it’s not only the vegetarians who tuck in!
15 ml oil
2 medium onions, chopped
1 large green pepper, chopped
1 large brinjal, cubed
8 courgettes, sliced
250 g button mushrooms, sliced
5 ml crushed garlic
5 ml ground coriander
5 ml ground cumin
2 ml turmeric
1 chilli, chopped
2 ml chilli powder
30 g freshly chopped coriander
Method
Heat oil in a large saucepan, add onions and green pepper and sauté for a minute. Add remaining ingredients. Cover and simmer over medium heat for 15 to 20 minutes, stirring occasionally until cooked.
Season to taste and stir in fresh coriander. Serve with basmati rice.
Serves 4.
Spinasie en tamatie rys
Vegetable and prawn curry
Bestanddele
2 e Olyf Olie
1 Ui fyn gekap
1 t Knoffel fyn gekap
3 k Hoender aftreksel
2 e Tamatie Puree
1 k Tamatie gekap
½ k Fyngekapte Spinasie
1 k Rys
Metode
Verhit die olie in pan. Voeg die ui by en braai tot sag. Voeg knoffel saam en braai vir nog 2 minute. Voeg al die ander bestanddele by. Verminder hitte sit deksel op. Prut vir 25 tot 30 minute totdat rys sag is en meeste vloeistof weg is. Bedien warm.
Vegetable curry
Ingredients
To make a vegetable curry, omit the prawns and add 500g peas or green beans.
If using large brinjals, sprinkle them with salt and leave in a colander to drain for about 15 minutes. Pat dry before frying. Add breyani spices to oil for frying to add extra flavour.
500g prawns, shelled
15 ml (1T) mixed masala
oil
Curry Sauce:
Oil
1 large onion, sliced into rings
7 ml (1 ½ t) garlic paste
7 ml (1 ½ t) ginger paste 22-30 ml (1 ½ - 2 T) masala
1 kg ripe tomatoes, mashed to form a puree a few curry leaves (or bay leaves)
fresh coriander leaves (dhania) 500g cooked butter beans
500g baby brinjals, whole, or bigger ones, cubed
garlic chives
Method
Sprinkle the prawns with the masala and set aside.
To make the basic curry sauce, heat a little oil and fry the onion until glossy.
Stir in the garlic and ginger pastes, and masala. Add the tomatoes, curry leaves and garlic chives, and simmer slowly for about 15-20 minutes until fragrant.
Fry the brinjals in a little heated oil until done. Fry the prawns in oil until they just turn pink. Add the brinjals, prawns and beans to the sauce and simmer until fragrant.
Sprinkle with fresh coriander leaves and serve with yellow rice. Serves 4.
Baked butternut
Ingredients
2 brinjals
2 baby marrows
2 red or green peppers, seeded and sliced
4 tomatoes, skinned and sliced
3ml salt
1 clove garlic, crushed
25ml sunflower oil
1 packet ROYCO Brown Onion Soup
125g mushrooms, sliced
Method
1. Slice the brinjals and marrows and place in layers in a bowl. Sprinkle lightly with salt, cover and set aside for 30 minutes. Drain off excess moisture.
2. Heat the oil in a saucepan and gently saute brinjals, marrows, green peppers, mushrooms and garlic for a few minutes.
3. Sprinkle the soup powder over and then add the tomatoes. Cover and simmer gently for approximately 20 minutes or until vegetables are soft.
Season to taste.
Preparation time : 10 minutes +30 minutes for standing for brinjals and marrow. Cooking time : 20 minutes.
Serves 4.
Vegetable stew
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves 6
Ingredients
500 g peeled butternut,
cut into 1 cm slices
250 ml fresh cream
125 ml milk
2 cloves garlic, crushed
1 packet ROYCO Thick White Onion Soup
ground black pepper
chopped chives, to garnish
Method
1. Place half the butternut slices into a greased, 2 litre casserole dish.
2. Mix together remaining ingredients and pour over half the butternut. Repeat layers.
3. Cover and bake at 180º C for 30 minutes. Remove lid and bake for a further 20 – 30 minutes.
4. Garnish with chopped chives.
Curried beans
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves 4
Ingredients
3 large potatoes, peeled, boiled
and sliced into thin rounds
15 ml Rama margarine
1 large onion, sliced
125 g bacon, chopped
125 g mushrooms, sliced
1 packet ROYCO Creamy Mushroom Soup
550 ml milk
50 g cheese, grated
Method
1. Sauté onion, bacon and mushrooms until well cooked.
2. Place soup powder and milk in a small saucepan and cook until thick.
3. Layer potatoes, onion mixture and sauce in a casserole dish. Repeat layers, ending with sauce.
4. Top with grated cheese and bake at 180º C for 30 minutes, or until cooked. Place under the grill for the last 5 minutes to brown.
Potato & mushroom bake
Ingredients
2 onions, chopped
25ml sunflower oil
10ml tomato paste
1 packet ROYCO Chilli Beef & Green Pepper Soup
400ml water
2 x 410g cans butterbeans, drained
Method
1. Fry onions in heated oil until softened, add tomato paste and butterbeans.
2. Add soup powder mixed with 400ml water. Stir till thickened, then simmer for 5 minutes. Season to taste.
Preparation time : 15 minutes. Cooking time : 10 minutes.
Serves 8.
Resepte
