Resepte / Recipes - Page 34 of 1937 - Food Lovers Recipes (2024)

MALABAR PATHIRI
1 cup water
salt for taste
1 teaspoon oil
1 cup rice flour

Take a pan and boil the water.
Add salt and oil stir nicely.
Then add the rice flour, stir nice and make sure there are no lumps. It will become like a dough.
Remove from flame. Cover and leave for 5 min, then make 6 small balls, roll into chapati and cook on a flat pan.
Photo and recipe: Ena Pareekh

KERALA STYLE CHICKEN STEW
1 lb chicken, bone-in preferred, cut into small pieces
1 medium sized onion, sliced
2 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
3-4 green chilies, finely chopped
½ cup carrots, sliced into round
½ cup potato, cubed
1 cup water and milk
1 cup thick coconut milk
1 each spices: cardamom, cinnamon, cloves, peppercorns, bay leaf, star anise
salt
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HOENDERMAGIES
Sous :
1 ui, gekap
½ rooi soetrissie, gekap
200 ml room
¾ koppie water
3 eetlepels bruinasyn
1 eetlepel balsamiese asyn
½ teelepel chillie vlokkies
½ teelepel sout
½ teelepel swar tpeper
½ teelepel knoffel vlokkies Continue reading→

CREAMY LEMON PEPPER AND APPLE VINEGAR CHICKEN
Creamy lemon pepper and apple cider vinegar chicken with smashed baby potatoes, sweet carrots, creamed spinach and white rice with gravy. Apple cider vinegar is very underrated in using with meat and chicken. It provides a unique flavour and enhances the lemony tang.
8 pieces of chicken (bone in)
baby potatoes pre-cooked in microwave (skin on)
oil for shallow frying the chicken & potatoes
lemon and black pepper seasoning
100 ml apple cider vinegar
100 ml dry white wine (I used champagne as I had a bit left over … yes unbelievable)
200 ml cream
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INSTANT POT BEEF STEW
1 kg boneless chuck roast
3 tablespoons extra-virgin olive oil — divided
2 teaspoons kosher salt — divided
½ teaspoon ground black pepper — divided
1 large yellow onion
2 cloves garlic
2 medium carrots
baby marrow – optional
baby corn – optional
2 medium russet potatoes
250 ml warm water with beef stock cube
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
300 ml passatta or 1 can diced tomatoes
2 tablespoons cornstarch
2 tablespoons water
fresh parsley — optional for serving
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OONDGEBRAAIDE HOENDER
12 stukkies hoender
300 ml cream mayonnaise
50 ml suurlemoen sap
speserye volgens smaak
sout en peper

Meng alles saam met so 100 ml water. Gooi oor hoender stukkies en bak in die oond tot gaar. Moet se was baie lekker gewees.
Ons het dit saam met aartappel en broccoli gebak geniet. En rys saam gemengde groente.
Resep en foto: Kotie Olivier

COCONUT RICE
Kerala style chicken stew served with Malabar pathiri and coconut rice. This is one of the many varieties served in the South Part of India.
Gulab jamun this sweet dish is part of North India.
500 g rice, washed and soaked for 10 min
2 cup thick coconut milk
1 or 2 cups chicken stock, just to cook the rice
1 onion, chopped
salt for taste
small stick lemon grass
1 bay leaves
1 tsp of whole garam masala
1 tsp of Cumin seeds
2 tbsp of oil
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SALPETER TABEL
tabel vir vinnige verwysing
basiese resep:
25 kg vleis
500 gr – 1 kg sout
opsionele byvoegings, op 25 kg vleis. 180 gr Bruinsuiker
20 gr salpeter
20 gr koeksoda
12.5 ml peper
Speserye (Kies net 1 om saam met peper te gebruik)::
100 gr anys
80 -160 gr koljander
5 ml wonderpeper
12,5 ml knoffelsout.
Vir die wat wonder oor die funksie van Koeksoda.
Dit help voorkom dat die vleis muf.
Resep: Anna Venter

PAMPOENTERT MET ROOM
3 koppies gaar fyn pampoen/butternut
1 koppie koekmeel
1 koppie suiker
1 koppie melk
1 koppie room
1 teelepel sout
1 teelepel bakpoeier
2 eiers
160 g botter (gesmelt)

Klits melk, eiers en suiker goed saam.
Meng meel, sout, bakpoeier en botter met pampoen.
Voeg eier mengsel by en meng room in.
Bak vir 45 minute teen 180°C
Resep: Lorraine Lolla Fourie

Foto en nota:Heleen Brümmer Nel
Ek maak glad nie die bak toe in die oond nie.
Ek het die pampoen tert in ‘n glasbak gebak, ‘n ronde KOEKIE drukker gevat en vorm in TERT gedruk en uitgelig met lepel, kan ook eierspaan gebruik.
Jy kan dit ook in ‘n muffin pannetjie bak.

BUTTERNUT SQUASH BAKE
1 medium-large butternut squash
250 ml cream
1 packet dried brown onion soup
1 cup fresh breadcrumbs (optional)

Lightly grease a large, shallow ovenproof dish and pre-heat the oven to 190°C.
It’s up to you whether or not to peel the squash. The cooking is so long and slow that even if you leave it unpeeled, the skin gets to be soft enough to eat. If you plan to leave it unpeeled, though, do give it a thorough scrub. Slice the squash into 1cm thick rounds, scooping out the seeds. Slice each round in half. Continue reading→