As the saying goes: It never rains, but pours

Here is my recipe for a wonderful summer salad:

Butternut and red onion salad

Ingredients

2 Cups of raw butternut chunks

1 Medium red onion roughly chopped

½ Cup of mixed seeds (pumpkin, sunflower, linseed and pine nuts)

¼ Cup of dried cranberries (optional)

Feta cheese (crumbled)

Baby spinach leaves

Steam the butternut chunks for about 7 minutes until just soft but still firm

Stand to cool off

Cover the chopped red onion in boiling water for 5 minutes and drain

Place the red onion in the following marinade:

Whisk together

½ Cup of red wine vinegar

1 Tablespoon of caramel brown sugar

1 Teaspoon of whole grain mustard

1 Tablespoon of olive oil

Pinch of salt and ground black pepper to taste.

Marinade the red onion in this marinade for 20 minutes.

In a mixing bowl, combine the butternut, seeds and cranberries and then add the onion and marinade and mix delicately

Place baby spinach leaves in a salad bowl, top with pumkin and seeds and lastly Feta cheese

Botterneut en rooi-ui slaai

Bestandele:

2 Koppies gesnyde Botterneutskorsie blokkies (ongekook)

1 medium rooi ui

½ Koppie gemengde sade (bv pampeonsade, sonneblomsaad en dennepitte)

¼ Koppie gedroogte cranberries (opsioneel)

Gekrummelde Fetakaas

Baba spinasie blare

Stoom nou die botterneutskorsie blokkies vir ongeveer 7 minute tot net sag, nie pap nie

Hou eenkant om af te koel

Sny die rooi uit redelik fyn en bedek met kookwater vir 5 minute. Dreineer

Plaas nou die gesnyde ui in die volgende marinade vir 20 minute

Marinade:

Klits saam:

½ Koppie rooiwynasyn

1 Eetlepel karamel bruinsuiker

1 Teelepel heelkorrelmosterd

1 Eetlepel olyfolie

Knypie sout en varsgemaalde swartpeper na smaak

Meng die pampoen, sade en gedroogte cranberries in ‘n mengbak en voeg die rooi-ui met die marinade by en meng goed. 

Plaas baba-spinasieblare in ‘n opdienbak en skep die slaai bo-op en eindig met gekrummelde Fetakaas.

Well, well well! Hello there!

I've been absent for a while, and have I got wonderful recipes for you!

It's summer in South Africa, and in Cape Town at the Southern point of Africa, the days are gorgeous with a wonderful sea breeze softening the African sun.

We had a wedding recently, hence my absence for a while. I'll share the amazing photographs in due time.

Let's start with a light summer recipe: chicken breast fillet roll with butternut and basil pesto. This dish is easy to make and will impress your guests. The idea of rolling the fillets may seem daunting, but don't worry too much about keeping everything together. Chicken has a way of retaining the shape you bake it in, so here goes . . .

Rolled chicken breast fillet with butternut and basil pesto

Ingredients:

4 Chicken breast fillets, skin removed and filleted

½ Cup of grated raw Butternut

½ Cup of grated Mozzarella cheese

4 Teaspoons of green basil pesto

½ block or wheel of Feta cheese crumbled

Preheat the oven to 180°C

Method:

Spray a sheet of aluminium foil of 30cm x 30cm with cooking spray

Place fillets on the foil and cover with cling wrap. 

Use a rolling pin to flatten the chicken breast fillets

Discard the cling wrap

Arrange the fillets on the aliminium foil to overlap slightly and salt to taste

Paint the fillets with basil pesto

Sprinkle the grated mozzarella cheese and grated butternut over the fillets and spread evenly

End with crumbled feta cheese

Lift the foil on the one end and carefully start rolling the fillets. Fold in any excess butternut and cheese

End off by tightening the foil in a roll and roll the ends like a christmas cracker

Place the fillet-roll in a breadpan if you wish to retain the shape and bake in the oven for 30 minutes.

After the baking time, open the foil and grill for about 4 minutes.

Remove from the oven and rest for 15 minutes before slicing.

Hoenderfiletrol met Botterneutskorsie en basil pesto

Bestandele:

4 Hoenderborsfilette, gevlek

½ Koppie gerasperde rou Botterneutskorsie

½ Koppie gerasperde Mozzarellakaas

4 Teelepels Basil pesto

½ Wiel fetakaas gekrummel

Sout en peper na smaak

Metode:

Verhit die oond tot 180°C 

Spuit ‘n vel foelie van 30cm x 30cm met oliesproei

Plaas die hoenderfilette wat oopgevlek is op die foelie

Rol die filette met ‘n koekroller platter of kap liggies met ‘n vleishamer

Geur met sout en peper na smaak.

Rangskik die filette om effens te oorvleuel

Smeer met die basil pesto

Strooi die gerasperde Mozzarellakaas bo-oor, dan die gerasperde botterneutskorsie en laaste die gekrummelde fetakaas.

Lig die foelie aan die eenkant op en begin rol die filette met behulp van die foelie.

As die kaas of botterneut iewers uitpeul maak dit nie saak nie - druk dit weer in die middel van die filette in. 

Maak nou die rol styf toe met die foelie en draai dit punte sodat die rol soos ‘n klapper lyk

Plaas die rol in ‘n koekpannetjie om die vorm te behou en bak vir 30 minute

Maak die rol oop na 30 minute en rooster vir so 4 minute

Laat afkoel en sny in skywe

BOEKRESENSIE

DIE ANDER VROU

Kristel Loots

LAPA

LINDA IS DIE VROU WIE SE KANT VAN DIE SAAK SELDE GESTEL WORD: SY IS "DIE ANDER VROU" . . . 

Dit help nie jy beoefen volstruis-politiek nie - die dinge gebeur. 

Linda word wakker op die eerste oggend van haar wittebrood en besef meteens: dis hoe ander mense haar sien en hoe sy oor haarself voel. Die ander vrou, die egbreker, flerrie, skelmpie, skarlakenvrou, noem maar op. Dis sy. Wat sy egter nie verwag nie, is dat die glans en betowering van die huwelik en voorafgaande opwindende verhouding, so gou sal verflou nie. Haar prins se streke kom sommer vroeg al uit en die krake in haar blink-nuwe huwelik begin wys. Boonop dreig 'n ou geheim uit haar verlede om haar nuutgevonde geluk te bederf. 

Nes jy dink "aha! dis jou verdiende loon!" kom die ander kant van Linda na vore en ongesiens begin jy besef sy het ook 'n storie. Die saak is nie so eenvoudig nie en jy vind jouself in die netelige posisie dat jy moet erken: elke saak het meer as een kant en Kristel Loots is 'n meester om jou al die kante deeglik te wys. Om sake verder te kompliseer sleep dominee 'n handlanger nader met die ongewone naam Makarios om Linda se kop verder deurmekaar te krap. 

Hierdie fiktiewe roman ontleed die karakters deeglik en ontknoop met heerlike humor en vaardige taalhantering. Dis 'n moeilike onderwerp en al wil jy ook hoe graag oordeel en klipgooi, jy word self meegesleur en besef algaande; daar is genade. Ook vir die ander vrou.

Heerlike leesstof vir lang, lui-lekker vakansiedae. Geniet!

Fool proof Carrot Cake with Cream cheese icing

Ingredients

2 ½ cups of all purpose cake flour

2 t baking powder

1 ½ t baking soda

3 t mixed spice

1 t salt

1 ½ cups of sugar

1 ¼ cups of oil

4 eggs

2 cups of grated carrot

1 tin of crushed pineapple (drained)

¼ cup apricot jam

Nuts (sprinkle nuts or chopped wallnuts or pecanuts)

Combine grated carrot, drained pineapple nuts and apricot jam. Leave to stand to draw moisture and drain thoroughly

Beat 4 eggs and add sugar ½ cup at a time. Add the oil a little by little

Sift together flour, salt, baking soda, baking powder and mixed spice.

Add carrot mixture to the egg mixture and mix through

Lastly add the flour mixture

Bake in a ring pan at 180° C for 45 minutes

When the cake is done, remove from the oven and leave to cool completely. Put the cake in a plastic bag and leave overnight in a fridge or freezer

Cream cheese icing:

125 ml butter

500g icing sugar

5 ml vanilla essence

250 ml cream cheese

Beat together butter and icing sugar and add ½ of the vanilla and 1 T of the cream cheese

Once it has been wisked thoroughly, add the rest of the cream cheese and mix

Leave overnight in the fridge

Next day, ice the cold cake and decorate with chopped nuts of your choice

Enjoy!

Wortelkoek

Bestandele

2 ½  k koekmeel

2 t bakpoeier

1 ½ t koeksoda

3 t gemengede speserye (dit moet gemengde speserye wees)

1 t sout

1 ½ k suiker

1 ¼ k olie 

4 eiers

2 koppies gerasperde wortels

1 blikkie crushed pineapple goed gedreineer

Neute (sprinkelneute of peka-neute fyngekap)

¼ k appelkooskonfyt

Rasper wortels, voeg gedreineerde pynappel by en appelkooskontyt en neute. Laat staan om vog te trek en gooi al die vog af. 

Klits 4 eiers en voeg suiker ½ kop op ‘n slag by. Voeg olie bietjie bietjie by. 

Sif eenkant saam meel, sout, koeksoda, bakpoeier en gemengde speserye. 

Voeg wortelmengsel by eiermengsel en roer goed deur

Heel laaste voeg meelmengsel by en meng deur

Bak in ringkoekpan en van die orige deeg maak muffins

Oond toe op 180°C vir 45 min

As die koek gaar is, haal uit oond en laat staan tot heeltemal afgekoel. Keer uit en laat koud word. Bak dag vantevore en plaas die koek in ‘n plastieksakkie in die vrieskas

Roomkaas Versiersel

125 ml botter

500g versiersuiker

5 ml vanilla

Bakkie roomkaas (rooideksel)

Klits botter en versiersuiker en voeg vanilla by

Heel laaste roomkaas (skep 1 E in terwyl jy aanmaak)

Haal yskoue koek uit en jy sal sien die versiersel klou onmiddellik aan die koek

Versier binne en buite

Sprinkel neute bo-op en versier met rooi en groen kersies

Fool Proof Carrot Cake

Hi everybody. I've been so busy working extra time that I haven't been posting as regularly lately as I would like to. Nevertheless, today I share with you two fantastic recipes that will stand you in good stead over the festive period.

The first is the easiest 4 minute fridge 'cheescake' ever, and the second is a wonderful carrot cake with cream cheese icing.

The easiest 4 minute Fridge "Cheese-cake" ever!

Ingredients:

Tennis biscuit crumbs (500ml) mixed with 2 heaped T of butter to form a crust

1 Tin of Condensed Milk

1 Liter of Yogurt of your choice

Mix together biscuit crumbs and butter and press firmly into a big round oven-proof dish to form a base

Mix the condensed milk and yogurt together and pour onto the biscuit base.

Bake in the microwave oven on high for 4 minutes, or if your oven is not strong enough, add an extra 30 seconds

Remove from the oven and allow to cool

Put in the fridge and let it cool down until ice cold.

Decorate with fresh fruit

(for mine in the photo, I used mango yogurt)

Die maklikste 4 minute Yskas-Kaaskoek ooit!!

Bestandele:

Beskuitjiekrummels en botter gemeng om 'n tertkors te maak
1 Blik kondensmelk
1 Liter jogurt van jou keuse (ek het hier mango gebruik)
Vrugte vir versiering

Druk die beskuitjie-kors vas in 'n ronde mikrogolf-vaste bak
Meng die kondensmelk en jogurt deeglik in 'n mengbak en gooi versigtig bo-op die krummelkors
Bak op hoog in die mikrogolfoond vir 4 minute (of voeg 'n ekstra 30 sek by as jou mikrogolgoond nie so sterk is nie)
Laat heeltemaal afkoel en sit in die yskas tot yskoud.
Versier met gesnyde vrugte en geniet
Heerlik!

It's always nice to have a fool-proof recipe for something sweet over a weekend. This recipe has stood me in good stead over the years, is easy to make and delicious

Banana Loaf

Preheat the oven to 180° C

Mash 2 ripe bananas and mix with 60ml coconut and keep aside

Wisk together until light and fluffy

125 ml Butter

150 ml Castor Sugar

Wisk in:

2 large eggs

Sift into the mixture:

200 ml Self-raising flour

2ml salt

50ml Custard Powder

Mix together well and add banana and coconut

Bake in a greased loaftin for 45 minutes

Optional Extra:

Cream-cheese icing:

110 ml Margarine

250 ml Icing Sugar

100 ml Cream Cheese

2 ml Lemon Juice

Rind of one lemon

2 T of chopped Walnuts

Piesangbroodjie

Voorverhit die oond tot 180° C

Maak fyn 2 ryp piesangs, meng met 60 ml klapper en hou eenkant

Klop saam tot lig:

125 ml Botter

150 ml Strooisuiker

Klits by:

2 groot eiers

Sif in die mengsel:

200 ml Bruismeel

2ml sout

50 ml vlapoeier

Meng goed en voeg piesang en klapper by.

Bak in gesmeerde broodpannetjie vir 45 min by 180° 

Roomkaas Versiersel (opsioneel)

100g (110ml) Margarien

250ml Versiersuiker

100ml Roomkaas

2ml Suurlemoensap.

Fyngerasperde skil van ‘n suurlemoen

2 E fyngekapte Okkerneute

Tagliatelle with Chorizo and Star Anise 

This is a quick nutritious meal that you can make in a jiffy if you get home from work.

Ingredients:

200g - 350g Tagliatelle

200g Chorizo sausages (2 - 3 sausages) cut in rings

1 Large onion diced

50 ml olive oil

3 star anise finely ground or 1 teaspoon anise seeds

250ml fresh cream

1 egg

100 ml Mozzarella cheese grated

Salt and pepper to taste

Method:

Wisk the egg and cream and keep aside. Add salt to taste

Pasta: Place a big saucepan on the stove and add 1,5 litres of water. Add 2 teaspoons of salt and 2 Tablespoons of olive oil and bring to the boil. 

As soon as the water boils, place 200g - 350g of Tagliatelle in the water and stir continuously. Cook until el dente - soft but still firm.

Drain and keep aside. Use the same saucepan to cook the rest of the ingredients.

Place the olive oil and onion in the pot and fry until the onion is soft, not brown. Add the Chorizo sausage rings, the salt and star-anise and fry for another 2 - 3 minutes while stirring. 

Remove from the heat and stir in the cream and egg mixture. 

Rinse the Tagliatelle though with boiling water to separate and heat. Drain

Add the Tagliatelle to the rest of the ingredients in the saucepan and mix gently.

Heat through and dish up immediately

Finish off with grated Mozzarella cheese and freshly ground black pepper

Serve with Portuguese rolls and a green salad

Tagliatelle met Chorizo en Ster Anys

Hierdie is ‘n vinnige en voedsame gereg, ideaal om te maak as jy saans by die huis kom en gou ‘n ete aanmekaar moet slaan

Bestandele:

200g -350g Tagliatelle

200 g Chorizo Sausages (2 - 3 chorizo sausages) in ringe gesny

1 Groot ui gesnipper

50 ml olyfolie

3 ster anys (fyngemaal) of 1t fyn anyssaad

250 ml vars room

1 eier 

100 ml Mozzarella kaas (gerasper)

Sout en peper na smaak

Metode:

Klits die eier en die room saam en hou eenkant. Voeg sout na smaak by

Pasta: Plaas ‘n groot kastrol op hoog met ongeveer 1,5l water in. Voeg 2teelepels sout en 2 Eetlepel olyfolie by die water. Wanneer die water vinnig kook, plaas 200g - 350g Tagliatelle in die kookwater en roer nou en dan. Kook tot al dente - sag, maar nog effens ferm. Dreineer dadelik en hou eenkant. Gebruik dieselfde kastrol om die res van die bestandele in gaar te maak.

Plaas die 50ml olyfolie in die kastrol en braai die ui tot sag en deurskynend. Voeg die fyngemaakte anyssaad, sout en Chorizo worsringe by. Braai vir nog 2 - 3 minute en roer gedurig.

Verwyder van hitte en roer die room en eiermengsel by en roer deur. 

Spoel kookwater deur die Taglietelle om dit weer warm en los te maak en dreineer

Voeg nou die Tagliatelle by die res van die bestandele in die kastrol en roer goed deur. 

Verhit todat die gereg goed warm is en bedien onmiddellik.

Strooi Mozzarella kaas en varsgemaalde swartpeper oor net voor opdiening

Sit voor met Portugese rolletjies en ‘n groenslaai

God's Window, Mpumalanga. Photo: Gabriel Pieterse 

You are prescious

Isaiah 43:4, 5 To me, you are very dear, and I love you. That's why I gave up nations and people to rescue you. Don't be afraid! I am with you. (Contemporary English Version)

You, yes you - are very dear and loved by the Creator of the Universe! You really matter. Sit a while and ponder on this thought. Look at nature - see the delicate balance and splendour and then realize; God made you and me the crown of His creation. With this in mind - tackle the day ahead, no matter what lies in wait for you. With new confidence and self-worth in Christ - you have the same power that God used to raise Jesus from death (Eph1:20) This means that you have power over your health, your finances, your work situation and most importantly - you have power over the enemy. Look at the photo again - God who keeps the Universe in order, knows your name and wants to bless you with all spiritual blessings in heaven and on earth. You are prescious. Praise God.
Have you made this commitment to make Jesus Christ your Lord and Saviour? Are you unsure about how to approach the 'Man in White?' Send me an e-mail; rt104fm@gmail.com
God bless you!

Waterblommetjiebredie / Water-lily stew

Waterblommetjiebredie is a stew. The name comes from the Afrikaans language and literally means 'small water flower stew' or commonly known as Cape pondweed and is found in the dams and marshes of the Western Cape of South Africa.

 The buds of Aponogeton distachyos are usually ready to be picked in the midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie.

Waterblommetjiebredie

Ingredients:

1 kg Lamb knuckels, neck or stewing lamb

1 large onion chopped

30 ml Olive oil

2 tsp ground coriander

1 kg Waterblommetjies - washed and cleaned

2 Sour apples grated (Granny Smith)

4 large potatoes peeled and cubed

Juice and rind of one lemon

2 tsp salt

400 ml lamb or beef stock

Pepper to taste

Method:

Heat a large heavy based saucepan on the stove and add the oil. Heat well 

Brown the meat in batches until it has a golden brown color. 

Remove the meat from the saucepan and in the same saucepan saute the onion, and spices until the onions are soft. 

Add the meat and stock and on a very slow simmer cook the meat until tender. 

Preheat the oven to 180°C 

Transfer the meat and stock to a large oven casserole with lid and put in the oven for one hour. Now place the potatoes, grated apple, waterblommetjies and lemon juice and rind on top of the meat. This will yields a lovely flavor and color to the final dish. 

After about 45 minutes, remove the lid of the casserole and cook open for about 20 minutes. Grill for the last 4 minutes.

Add pepper and salt to taste.

Serve on soft white rice with a green salad on the side.

Bestandele:

Bestandele:

1 Kg Lamskenkels of skaapnek

1 Groot ui grof gekap

30 ml Olyfolie

2 t fyn Koljander

1 Kg Waterblommetjies - skoongemaak

2 Suurappels, bv Granny Smith - gerasper

500 g aartappels (4 -5) in 8stes gesny

Sap en skil van 1 suurlemoen

10 ml (2 t Sout)

400ml Vleisaftreksel - bees- of lamsaftreksel

Peper na smaak

Metode:

In ‘n swaarboomkastrol, verhit die olie tot warm. Voeg die vleis stuk-stuk by en braai tot bruin alkante

Verwyder vleis van kastrol en hou eenkant

Braai die ui, sout en koljandersaad totdat die ui deurskynend is.

Voeg die vleis en vleisaftreksel by en prut op ‘n lae hitte todat die vleis sag is.

Voorverhit oond tot 180° C

Giet die vleismengsel in ‘n oondvaste bak met deksel en plaas die aartappels, waterblommetjies, gerasperde appel, suurlemoensap en gerasperde suurlemoenskil bo-op die vleis.

Bak vir 1 uur en roer die mengsel deur. 

Voeg nog vleisaftreksel by indien nodig.

Plaas terug in die oond vir nog 45 minute waarvan 30 minute sonder deksel.

Net voor opdiening, toets vir ekstra sout en peper en roer 1 teelepel suiker deur.

Bedien op rys met groenslaai

Chicken/Tuna and Rice dish

This is a quick, delicious and nutritional light dish for summer. Serve it with a green salad and enjoy a perfect summer lunch or supper. I use 2 small tins of Heinz Chicken Breast in Ceasar dressing, but any flavour of your choice will work as well. Alternatively, use 2 small tins of Tuna in brine drained and flaked.

Ingredients;

1 Liter of cooked rice (about 4 cups)

Use long grain rice; not Basmati rice

1 Small onion finely chopped

2 Small tins of Heinz Shredded Chicken Breast in Ceasar dressing

1 Cup of peas (place frozen peas in a bowl in the microwave oven with 1/4 t sugar, pinch of salt and aromat. Microwave on high for 3 minutes and rest for 2 minutes)

1 Tin of Mixed Vegetables drained (I use the Checkers House Brand)

3/4 Cup of Cheddar cheese (cut in dice-sized bites)

Mix everything together and serve with green salad and bread rolls.

Alternatively: Use 2 tins of Shredded Tuna in Brine. Drain the tuna, flake with a fork and add 100ml Hellman's Mayonaise

 Hoender/Tuna-Rysgereg

Hierdie is 'n heerlike voedsame gereg wat koud bedien kan word in die somer met 'n groenslaai en broodrolletjies vir 'n ligte middag- of aandete. Ek gebruik 2 klein blikkies Heinz Shredded Chicken Breast in Ceasar dressing, maar jy kan ook 2 blikkies Tuna in water gebruik. Dreineer die Tuna, vlok en meng met 100 ml Hellman's Mayonaise.

Bestandele:

1 Liter gaar rys (ongeveer 4 koppies)
Gebruik langkorrel rys, nie basmati nie.
1 Klein ui fyngekap
2 Blikkies Heinz Shredded Chicken Breast Ceasar
1 Koppie ertjies (plaas gevriesde ertjies in mikrogolfoond met ¼ t suiker, knypie sout en aromat. Mikrogolf op hoog vir 3 minute, rus vir 2 minute)
1 Blikkie Gemengde Groente Checkers House Brand gedreineer
¾ Koppie Cheddar (in dobbelsteen-grootte blokkies gesny)


Meng alles saam en bedien met ‘n vars slaai en broodrolletjies

Alternatief:

In plaas van 2 blikkies Heinz Chicken in Ceasar Dressing, gebruik 2 blikkies Tuna in water en dreineer. Voeg dan 100ml mayonaise by.

Greek meatballs with Napolitana Sauce

This is always a popular snack that usually disappears first off a plate of tappas. Although it takes a bit of time to make, it is so rewarding and delicious! Serve it with tomato wedges with a cucumber dip (tzatziki) and you’ve got a winner.

Our family favourite is to rest the meatballs for 4 - 24 hours in a delicately flavoured Napolitana sauce and then to serve it piping hot with a Margherita Pizza. 

Meatballs:

1kg Lean Beef mince (alternatively, use 1 part lambs mince)

1 Medium onion grated

125 ml raw oatmeal

1 Extra large egg

1 Cup of parseley (measured unchopped)

2 teaspoons each:

Salt, Allspice, Cumin and Cinnamon (you may use only 1 t of salt if preferred)

Mix everything together and form small meatballs. Roll each one in flour and fry in shallow hot oil, or bake in a hot oven until golden brown. Leave to drain on kitchen towel

Napolitana Sauce:

1 Large tin of whole Italian tomatoes or 2 x 400g tins

100 ml red wine (optional)

1 t salt

1 T green pesto or alternatively, use a handfull of sweet basil leaves and chop finely

1 T Olive paste

2 T lemon juice

1 T sugar

Place all ingredients in a heavy-based saucepan and heat to boiling point while stirring constantly.

Lower the heat and simmer for 5 - 7 minutes

Use a hand blender to blend to a smooth paste.

(Add more salt and sugar to taste)

Griekse Frikadelle met Napolitana Sous:

Hierdie klein frikadelletjies is altyd ‘n gunsteling op ‘n partytjiebord en is gewoonlik die versnappering wat die gouste opraak. Dis verg bietjie tyd om voor te berei, maar dis oor en oor die moeite werd. 

Bedien koue frikadelletjies met tamatie wiggies en tzatziki (komkommer doopsous) vir ‘n heerlike smulhappie.

Ons gesin se absolute gunsteling is Griekse frikadelletjies in ‘n Napolitana sous en opgedien met ‘n Margherita Pizza. Heerlik!

Frikadelle:

1kg maer beesmaalvleis (of gebruik een deel lamsmaalvleis en twee dele beesmaalvleis)

1 Medium uit gerasper

125 ml rou hawermout (oats)

1 Ekstragroot eier

1 Koppie pietersielie (ongekap afgemeet)

2 teelepels elk: (verminder die sout na 1 t indien verkies)

Sout, Allspice (Wonderpeper), Cumin (Komyn)  en Kaneel (Cinnamon)

Meng alles saam en vorm klein balletjies. Rol in koekmeelblom en bak in vlak olie tot goudbruin. Hou eenkant

Napolitana sous:

1 Groot blik heel tamaties of twee medium blikke

100 ml rooiwyn (opsioneel)

1 t sout

1 E groen pesto of ‘n handvol soet basiliekruidblare fyngesnipper

1 E Olyf tapenade (Olive Paste)

2 E suurlemoensap

1 E suiker

Verhit tot kookpunt. Verlaag hitte en prut vir 4 - 5 minute

Gebruik ‘n handmenger om te versap

(Voeg ekstra suiker en sout by soos verkies)

Bedien kokend warm bo op pasta of met Margherita pizza