Sweetcorn Fritters

Serve as a meal on it's own and have fun trying different toppings or serve as a side dish. To make things a bit more interesting you can add an extra can of drained whole kernel corn or even use fresh corn on the cob! 

Serves 4 - 6

Cooking time: about 15 minutes

INGREDIENTS

410 g can cream-style corn

2 eggs

125 ml flour

Salt and pepper to taste

(1 finely chopped chilli – optional) / chilli flakes 

Oil for frying

METHOD

1.    Mix together the cream-style corn and eggs

2.    Add the flour and mix well and season with salt and pepper

3.    Heat some oil in a (non-stick) frying pan over medium heat, and fry spoonfuls of batter until golden brown; don’t overcrowd the pan

4.    Drain on kitchen paper and serve with toppings of your choice

Suggested toppings:

Fried bacon and maple syrup or honey

Smoked trout and sour cream

Soft egg and roasted cherry tomatoes

Grated very mature cheddar cheese, fried bacon and maple syrup (my favourite!!)

Drizzled with sweet chilli sauce

Crumbled Feta Cheese

Guacamole & Sour Cream

Satay Peanut Sauce & Marinade for Chicken - Two Versions

This is a nice and easy satay sauce you can use for pork or chicken. This is the one we make every time we want to have chicken satay (recipe from Australian Women's Weekly  - From the Shelf). 

I have adapted it a little bit. 

The second recipe is also delicious, and handy when you don't have coconut milk around. The sesame oil makes all the difference! 

Photo by Tim Sullivan at StockSnap

700 g chicken breast fillets cut into strips

SATAY SAUCE - WITH COCONUT MILK

1 TBS peanut oil

1 onion, chopped

1 tsp curry powder

1/2 tsp sambal oelek

1/3 cup crunchy peanut butter

160 ml chicken stock

125 ml coconut milk

2 tsp brown sugar

2 tsp soy sauce 

splash of fish sauce 

Cooked white rice

METHOD

1. Heat oil in medium saucepan; cook onion, curry powder and sambal oelek, stirring, until onion is soft. 

2. Stir in peanut butter, stock, coconut milk, sugar and sauce; bring to a boil. 

3. Reduce heat; simmer, uncovered, until sauce thickens. 

For the chicken:

Season the chicken strips with chicken seasoning or spice you prefer and fry in a pan until done. Keep aside. 

Serve chicken with sauce and white rice.

VERSION 2: WITHOUT COCONUT MILK

500 g deboned chicken pieces, cut into smaller pieces

1 TBS soy sauce

1 TBS sesame oil

1 TBS maizena (cornflour)

3 TBS water

2 TBS oil

chives / spring onions 

SAUCE

1 small onion, chopped

1 garlic clove, chopped/minced

1 TBS oil

1 tsp sambal oelek / curry

2 TBS smooth peanut butter

1 TBS soy sauce

1 TBS lemon juice

1/2 cup water

Optional extras: 

1/4 tsp chili flakes

dash of fish sauce

1 tsp brown sugar

1/4 tsp cumin

1/4 tsp ginger

Add with the sambal oelek

METHOD

1. Combine the soy sauce, sesame oil, cornflour and water and pour over the chicken pieces. 

2. Heat the oil in a wok or frying pan and stir fry the chicken pieces for 2 - 3 minutes or until just done. 

3. Pour the satay sauce over and heat until boiling. Turn off the heat and dish up! 

SAUCE:

1. Heat the oil in a small saucepan and add the onion and garlic. Fry until onion is transparent. 

2. Add the sambal oelek (or curry) and fry for 1 minute. Add the peanut butter, soy sauce, lemon juice and water and heat again until boiling. 

Serve as is or with basmati rice or udon noodles. 

My Quick Marinade for Oriental Beef Stir Fry

For about 300 g beef

Photo by Mali Maeder at StockSnap

Ingredients

1 TBS soy sauce

1 TBS Apple Cider Vinegar

1 TBS Worcester sauce

½ TBS Fish Sauce

¼ tsp garlic powder 

¼ tsp chilli flakes

½ tsp sugar

1 tsp ground ginger

1.     1. Mix all ingredients together and pour over meat.

2.     2. Combine meat and marinade well

3.     3. Leave to marinade in fridge for at least an hour

4.     4. Occasionally stir through

5.     5. Use meat and sauce for oriental stir fry

Tannie Elize se Maaskaas Yskastert

Hierdie resep onthou ek van my kinderdae, my ma het dit baie vir ons gemaak en ek was so bly toe ek nou die dag die resep vind in een van haar ou resepteboeke. Dit was ongelooflik om dit weer na al die jare te eet, en om dit self te kon maak, en dit was presies soos ek dit onthou. Die resep is nog in "onse" en in die dae toe daar nog baie met Rama gebak is.....ek het dit so goed moontlik aangepas, en dit het perfek uitgekom! 





Foto deur Erol Ahmed by StockSnap

“1 ½ pakkie van 250g maaskaas”  (glad) (sien notas onder!)

1 k suiker

1 eier

250 g botter / margarine (RAMA) (sien notas onder!)

36 tennisbeskuitjies (1 pakkie?)

Paar glanskersies

1 t vanilla essence

Bietjie soetwyn (Sherry/Port/Hanepoot) 

1. ·        Meng botter en suiker goed met houtlepel
2. ·        Voeg eier by en roer deeglik
3. ·        Voeg maaskaas by
4. ·        Rangskik 3 rye beskuitjies van 6 elk in ‘n ry op ‘n groot stuk foelie
5. ·        Sprinkel beskuitjies met soetwyn
6. ·        Verdeel maaskaasmengsel in 2 dele
7. ·        Smeer eerste deel egalig oor beskuitjies
8. ·        Pak weer ‘n laag koekies bo-op, sprinkel met soetwyn en smeer res van maaskaasmengsel bo-oor
9. ·        Sny kersies in skyfies en plaas in ‘n ry in middel af
10. ·        Lig foelie op tot hande (weerskante) bo bymekaar kom
11. ·        Druk kante mooi op
12. ·        Sit altyd in vriesafdeling (dit moet gevries bly)

    Resep vra “10 onse creamed maaskaas” (dus 250 g + 60 g)

  Resep vra“8 onse Rama” (dus 250 g) – dink die resep is eintlik vir margarine bedoel?…..Ek gebruik glad nie margarine nie en het botter gebruik. 

Tannie Poppie se Dadelballetjies

As jy eers begin eet hieraan kan jy nie ophou nie. Dis dodelik lekker! 

Bron: Sarie Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK - *Myne het ‘n meer caramel consistency gekry op die ou end! Seker omdat ek langer moes roer om die suiker gesmelt te kry. En roer maar gereeld!

Sowat 50 balletjies
230 g (250 ml) botter, in blokke gesny
200 g (250 ml) suiker
500 g dadels, fyngesny
2 x 200 g-pakkies Marie-beskuitjies, fyngemaak (ek het 1 pakkie gebruik)
10 ml vanieljegeursel (of caramel essence)
sowat 100 g fyn klapper

METODE:
Plaas botter en suiker in ’n kastrol. Smelt oor lae hitte tot suiker opgelos is. Voeg dadels by en kook oor lae hitte tot dadels gesmelt is. Vat ‘n paar minute maar dan raak dit so 'n "gooey consistency" en ruik soos dadels!

Roer elke nou en dan. Voeg fyngemaakte beskuitjies en vanieljegeursel by. Roer goed. Trek van die plaat af. Wag ‘n paar minute tot dit effens afgekoel het!  

Gebruik ’n 15 ml-maatlepel en skep van die vulsel in jou hand. Rol in balletjies en rol onmiddellik in klapper. Herhaal tot dadelmengsel op is. Bêre balletjies in lugdigte houers. 

Garlic & Butter Prawns for Two

800g prawns defrosted and cleaned

2 TBS Butter

1 TBS flour

1 cup chicken stock

½ cup cream

2 TBS white wine

Salt and pepper

Chopped chives

METHOD

1.      Melt the butter and garlic in a large frying pan; add the flour and stir well and remove from heat

2.      Gradually whisk in the chicken stock, and white wine; add salt and pepper and stir until you have a nice sauce

3.      Add the prawns and gently heat and cook and stir for 5 minutes until the prawns are cooked (pink)

4.      Serve with chopped chives

Crumbed Calamari Strips with Sour Cream Mayonnaise

I found this recipe on the back of a pack of Calamari steaks I bought at the SPAR. Very easy to make and delicious! The longer you leave the Calamari in the milk the better, I leave it in for at least half an hour to an hour. 

Serves 4

4 Calamari steaks

2 eggs - beaten

1 cup flour

1 cup bread crumbs

Robertson’s Spice for Fish

Robertson’s’ Exotic Thai Spice

Paprika

Oil for frying

Salt and Pepper

Sour Cream & Mayonnaise Dip

Mix together:

v ½ cup mayonnaise

v ½ cup sour cream

v Salt & Pepper

v 2 tsp chopped parsley

v ¼ tsp paprika

METHOD

·        Defrost calamari and rinse well. Put into bowl and cover with milk and put into fridge for as long as possible

·        When ready remove and shake off excess milk

·        Cut into 2 cm strips and season with spices

·        Dip strips into flour; then in egg and lastly in crumbs

·        Deep fry in hot oil for 1 – 2 min and drain on paper towels (over frying will cause the calamari to become tough)

·        Serve with sour cream mayonnaise

Avocado Pasta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

The easiest, most unbelievably creamy avocado pasta. And it’ll be on your dinner table in just 20 min!

(from damndelicious.net)

Ingredients:

• 12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup canned corn kernels, drained and rinsed

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
4. Serve immediately.

Bokkie's Lasagna

Ingredients:

·         12 lasagna sheets

·         50g grated parmesan cheese  (for on top before baking)

Bolognaise:

2 TBS Olive oil

1 onion

1 carrot

1 stalk celery or few celery sticks

half a punnet white button mushrooms or Portabellini mushrooms

*all chopped

3 garlic cloves, minced

500 g beef mince

[150g chicken livers, finely sliced *optional]

400g whole peeled tomatoes in can

1 sachet tomato paste

 (1 glass (250ml) red wine - optional) but recommended! 

2.5 ml dried basil & 2.5 ml dried oregano

Salt & pepper to taste

1 tsp brown sugar

dash Worcester sauce (2 tsp)

1 TBS chutney* optional (for extra sweetness)

Parmesan / Mozzarella cheese - on top before baking

Béchamel Sauce:

2 TBS butter

2 TBS flour

400 ml milk

1 egg

1 cup grated cheddar cheese 

Salt & pepper and a good sprinkle of nutmeg 

Preparation

1.    Heat the olive in a large skillet; add the onion ,carrot and celery and mushrooms and cook for 5 minutes over medium-low heat

2.    Add the garlic and cook for 1 more minute

3.    Add the beef and liver and cook over medium-low heat, breaking it up with a fork, for 8 – 10 minutes

4.    Add the tomatoes, tomato paste, and wine and herbs and sugar. Simmer uncovered over medium-low heat for 30 minutes until thickened; stir occasionally (most of the liquid should be evaporated)

5.    Add salt and pepper to taste

6.    Sauce: In a saucepan melt the butter, add the flour and the milk

7.    Add the cheddar and salt and pepper and egg and nutmeg to taste; stir to combine 

Lasagna preparation: (make at least 3 layers)

1.    Béchamel sauce

2.    Lasagna sheets

3.    Bolognaise sauce 

R

R  Parmesan cheese (sprinkled over) and on top & extra grated cheddar cheese

v  Bake uncovered in a pre-heated oven at 180 degrees Celsius for 30 minutes (depending on your oven)

v  Leave to stand for 20 – 30 minutes if possible (10 - 15 minutes is also OK)

G Garnish with fresh oregano leaves/parsley or chives

S

Home made Ricotta Cheese

Photo by Anita Peeples at StockSnap

• Yield: Makes 2 cups

Ingredients

• 2 quarts whole milk (1L + 900 ml)
• 1 cup plain whole-milk yogurt (double cream)
• Optional: 1/2 cup heavy cream
• 2 teaspoons white vinegar
• 1 teaspoon salt

Method

·         In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. This takes a while if the milk is very cold. Very gently boil for one to two minutes, or until the milk is curdled. This may also take a few minutes, depending on your pot size.

·         Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl (or use an old clean white t-shirt or kitchen paper towels)

·         Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

·         Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

• Olive oil, for serving
• Lemon zest, for serving
• Freshly ground black pepper, for serving
• Flaky sea salt, for serving