Recipes Food and Plants

Die Lekkerste Kerrie Frikadelle

FRIKADELLE:
1kg maalvleis
1 ui – fyn gekap
1 medium wortel – fyn gerasper
2 groot murgpampoentjies – fyn gerasper
1 sny brood in melk geweek
2 eiers
1 groot piesang - goed fyngedruk
2 e chutney
1 t pietersielie
1 t gemengde kruie
Sout en peper

SOUS:
2 medium uie – fyn gekap
10ml borrie
20ml Kerrie
20ml suiker
25ml koekmeelblom
50ml chutney
50ml asyn
500ml water
Sout en peper
4 piesangs

Voorverhit oond tot 180ºC en bespuit ‘n oondvaste bak met spray and cook.
Vir die frikadelle, meng al die bestanddele saam met die maalvleis en werk goed deur met die hande.
Maak 16 tot 20 frikkadelle.
Pak in ’n gesmeerde oondbak (nie te styf teen mekaar nie).
Vir die sous, braai die uie in ‘n pan in ‘n bietjie olie vir ongeveer 2 minute.
Meng die res van die bestanddele, behalwe die piesangs, by die uie en laat kook vir ongeveer 2 minute (meng die koekmeelblom met ‘n bietjie van die water voor dit by die uiemengsel gegooi word).
Sny die piesangs in skyfies en gooi oor die frikadelle.
Gooi die sous oor die frikadelle en piesangs en bak in die oond vir ongeveer 40 – 45 minute, of tot die frikadelle gaar is.
Ek het dit bedien saam met kapokaartappels, soet wortels en gebraaide eiervrug.

Bron: Voortrekker Resepte en Boere Rate

Fat Burning Soup Recipe

Ingredients:

1 Carrot
1 Pepper (bell pepper recommended)
2-3 stalks of Celery
40 ml of Vegetable oil
1 Kohlrabi
400 g of Broccoli
Water (enough to cover the vegetables in the pot)
1-2 Eggs
Fresh Parsley
1 tsp Himalayan salt
Black pepper to taste
Instructions:

Wash all the vegetables thoroughly. Peel the carrot, kohlrabi, and if necessary, the outer layer of the celery stalks.
Dice the carrot, pepper, celery, and kohlrabi into small, even pieces to ensure uniform cooking.
In a large pot, heat the vegetable oil over medium heat. Add the diced vegetables and sauté for 5-7 minutes until they begin to soften, stirring occasionally.
While the vegetables are sautéing, cut the broccoli into florets.
Add the broccoli to the pot and sauté for an additional 2-3 minutes.
Pour enough water into the pot to fully cover all the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-30 minutes or until all the vegetables are tender.
While the soup is simmering, boil the eggs to your preferred level of doneness (soft-boiled for about 7 minutes or hard-boiled for about 10 minutes), then peel and set aside.
Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth.
Season the soup with Himalayan salt and black pepper to taste.
Serve the soup hot. Slice the boiled eggs and place them in the bowl with the soup. Garnish with freshly chopped parsley.
Drizzle a little bit of olive oil on top if desired, for flavor and garnish.

My ouma het altyd na 'n akkedis verwys as 'n "turk". Die Vader alleen weet hoekom.😀
Niks kom natuurlik by lekker tuisgemaakte "Turkish Delight" nie.
Hier is 'n heerlike resep vir jou terwyl jy lekker outydse musiek luister in die agtergrond op
https://ndstream.net/perronfm/mobile.htm of op die "toep"
https://play.google.com/store/apps/details...
Geniet:
Bestandele:
45ml gelatien
125ml koue water
500ml strooisuiker
190ml kookwater
4ml wynsteensuur
1 suurlemoen se sap
5ml vanielje geursel
rooi voedselkleursel
so gemaak:

---->>klik gou hier en kry die volle resep
https://www.boerekos.com/recipe/tuisgemaakte-turkse-lekkers/

Asparagus Stuffed and Chicken Breast
You’ll Need :
4 Skinless boneless chicken breasts about 1 1/2 lb!!!
1 Tsp Italian seasoning mix
1 Tsp Garlic Powder
1 Tsp Smoked Paprika...
Full recipe: https://healthyrecipesguides.com/2021/06/19/asparagus-stuffed-and-chicken-breast/

Salwaa’s Mutton Curry

https://youtu.be/G2kAfcpTO_0

Salwaa Smith - Cape Malay Cooking & Other Delights
From My Kitchen To Yours - keeping our heritage alive since 2011!

1 kg mixed mutton pieces
2 - 3 large onions, chopped
2 large red tomato, chopped
1 TBSP tomato paste
5 big cloves fresh garlic, finely chopped
About 5cm fresh ginger, finely chopped
1 TBSP ground jeera/cumin
1 TBSP ground koljana/coriander
2 TBSP leaf or roasted masala
3 stick cinnamons
5 cardamom seeds
1 tsp chilli powder
1 tsp turmeric/borrie
2 green chillies, chopped (you can add more chillies if you like it hot)
salt or to taste
2 Tbsp cooking oil or more
6-8 medium potatoes, halved
Chopped green dhanya for garnish

Method:
Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add garlic, ginger & chillies. Add tomatoes and tomato paste. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about hour and half or so, adding water if necessary. Add potatoes and enough water and cook until potatoes are soft, adding more water if a thinner gravy is desired. Garnish with fresh chopped dhanya. Serve wth Roti or white rice and onion and tomato sambal.
© Cape Malay Cooking & Other Delights

RAISIN APPLE BUTTERNUT SALAD

INGREDIENTS
60 ml raisins
2 granny Smith apples peeled and grated
180 g butternut grated
10 ml lemon juice
125 ml mayonnaise
salt and pepper to taste

INSTRUCTIONS
Soak the raisins in hot water and set aside covered for about 30 minutes or use the raisins as is.
Drain the raisins and place in a large salad bowl.
Add the rest of the ingredients and mix gently to coat well.
Serve immediately.

Lekker Braai
Sanelle

Image: Melanie cook's