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

Daily Devotion

Last night a storm hit the Western Cape!

The wind was howling, the waves were dancing and the rain on the roof sounded like hail.

You find yourself conjuring up pictures of as Tsunami rolling into Table Bay and rushing over the buildings in Cape Town. Scenarios of panicing people running away in terror and screaming with outstretched hands play off in your mind. 

Then, the sun comes up and the storm calms down.

It’s only the wind that is still blowing over Tabel Bay and suddenly you realize - the pictures you imagine in the night always seem worse in the dark.

When the sun bathes man and nature in it’s warm glow, everything is softer and less intense.

The same with Jesus; when the Son of Righteousness shines over your life and your problems you just know within your heart of hearts; 

Everything will be OK

One warm feeling blankets your soul; God was there all the time - even in the midst of the storm.

Daily devotion

We live in a privileged society; we can openly read our Bible, talk to anyone anywhere about Jesus and quote our favourite verses during conversations without fear of persecution. It is the most natural thing in the world to say: 'Paul writes in Romans 8:28' or 'In 2 Cor 9:8 we read . . . ' Have you stopped for a moment to consider the fact that for some people you may as well be talking Chinese? Perhaps they have never owned a Bible, or picked up one to read?
I think we will be amazed to learn that there are children in our classes who have never heard a prayer in their lives or who don't know what a bible is? We sit in our cosy little religious corner and just assume that everyone knows who Peter, Paul or John is, yet for some people it is a completely foreign idea.
Consider this next time you want to complain about bad service, or get frustrated with a shop assistant or inconsiderate road users. You may be the only Bile they are going to read today. 

Philippians 4:6-7

6  In nothing be anxious, but in everything, by prayer and petition with thanksgiving, let your requests be made known to God.

7  And the peace of God, which surpasses all understanding, will guard your hearts and your thoughts in Christ Jesus.

Night falls on a rainy, cold Cape Town South Africa .  .  . 

What should have been early summer, has suddenly turned into typical Cape Town winter, with continious rain and even promises of snow.

Sitting inside my house, watching the raindrops glisten on the window, I wallow in the cosy warm inside of a comfortable house - able to enjoy grey night outside and the loud noise of rain on the roof of the inside entertainment area. How I love the idea that I am safe and warm in a house in spite of the wet and cold conditions outside. It makes me feel invincebale; almost as if it has taken some kind of bravery on my part to have been able to whether the weather in one way or the other. Yes, there is some kind of comfort in being sheltered and warm inside a building in dark, wet conditions like this.

Then, suddenly my thoughts turn to those people who have no shelter . . .  those poor souls who are absolutely exposed to the total onslaught of the cold and wet, dark night. How frightened they must be! How lost they must feel . . .

I cannot help but wonder; what will they use to shelter them from the icy conditions? Yesterday's paper, an old dirty blanket, some scraps of torn colthing or cardboard? How will they numb the pain of a cold that can turn your blood into ice? Will they sniff glue? Drink alcohol or spirits? Smoke pot or tik? Are they afraid that if they go to sleep tonight, they may not wake up tomorrow morning? Perhaps waking up in the morning is actually what they fear most?

You and I face our own fears; perhaps the fear of an unknown future having lost a job or business, or perhaps the fear of an incurable disease or of a spouse showing early signs of dementia. Maybe the fear of not having made enough provison for your retirement is keeping you awake at night. 

Even in the midst of our apparent comfortable cosy lives, we may face our biggest fears. I have learnt that if I don't constantly remind myself of the One in whom my future is safe and secure, I may easily give in to thoughts of fear and doubt. 

Then I realize that this is not my home; I'm just a sojourner in a transient and temporary world. I am a traveller on my way to my eternal destination. I can take my cares and lay it down at the feet of Jesus my Saviour, Abba Father - our provider; and embrace the comforting presence of the Holy Spirit. I will lay me down tonight and sleep peacefully. 

Millionaire’s Shortbread: 

This delicious biscuit consists of three layers: a shortbread base, topped by a toffee or fudge layer and finished off with a chocolate top. An absolute treat

AFRIKAANS ONDERAAN

Ingredients:

Shortbread base:

175g unsalted butter softened ( ¾ cup )

100g castor sugar ( ½ cup )

100g corn flour ( 1 cup )

200g flour ( 400 ml, 1 ½ cup)

Caramel-toffee:

150g margarine ¾ cup

150 g soft brown sugar ¾ cup

397 g tin condensed milk

2 ml vanilla essence

To finish - Chocolate and nut- layer:

Chopped nuts ¾ cup (wallnuts, pecanuts, brazil nuts etc)

300g chocolate melted

Pre-Heat oven to 200° C

Method:

Shortbread:

Whisk together butter and sugar until pale and fluffy. Add cornflour and flour and stir to combine

Gently knead flour the dough until a ball forms

Line a 21cm x 31cm tin with baking parchment. Press the dough into the tin or oven dish until smooth Pierce with a fork and bake for 20 -25 min until firm and gloden

Caramel - Toffee

Heat all ingredients in a saucepan until the sugar has dissolved. Cook for 8 min until a pale caramel colour.

Pour onto biscuit base and sprinkle with chopped nuts. Leave to set for  at least 20 mins

Melt the chocolate, pour over nuts. Leave to cool before cutting into blocks

20 - 24 blocks

Spog-brosbrood (Millionaire’s shortbread) 

Die soetigheid vir tee, bestaan uit drie lae: brosbrood, ‘n toffie-laag of fudge en dan ‘n bo-laag van sjokolade. Dis absoluut heerlik!

Bestandele:

Brosbrood:

175 g ongesoute botter saggemaak (¾ koppie)

100g strooisuiker (½ koppie)

100g mielieblom (1 koppie)

200g koekmeelblom ( 400ml of 1 ½ koppie)

Karamel Toffie-laag

150g margarien (¾ koppie)

150g sagte ligte bruinsuiker (¾ koppie)

1 blikkie kondensmelk

2 ml vanilje geursel

Om af te rond:

¾ koppie gekapte neute (Brazil, okkerneut, pekaneut ens)

300g melksjokolade

Metode:

Voorverhit die oond tot 200° Celcius

Brosbrood basis:

Klits botter en suiker saam tot lig en donsig. Voeg mielieblom en koekmeelblom by en meng saam. 

Knie die deeg liggies saam totdat ‘n bal vorm en druk dit dan in ‘n pan wat met waspapier onder uitgevoer is. Bak vir 20 - 25 minute

Verwyder uit die oond laat eenkant staan

Toffie-bolaag:

Plaas die margarien, suiker, kondensmelk en vaniljegeursel in ‘n klein kastrol en verhit terwyl jy dit aanhoudend roer. Kook vir so 8 minute tot goudbruin en totdat die toffie ‘n klein ronde balletjie vorm as jy ‘n druppel in ‘n eetlepel kookwater gooi.

Giet die toffielaag bo-oor die brosbrood, versprei die gekapte neute bo-oor en laat afkoel.

Sjokolade bo-laag

Breek die 300gr melksjokolade in blokkies, voeg 3 E melk by en smelt stadig in ‘n dubbel-kastrol of mikrogolfoond. Giet bo-oor die toffie-laag en laat heeltemaal afkoel voordat jy dit in blokke sny. Maak ongeveer 20 - 24 blokkies

Boek Resensie

My hel in Dubai: Selna Visser

Ilse Salzwedel

Uitgewers: LAPA

HIERDIE IS DIE AANGRYPENDE VERHAAL VAN SELNA VISSER WAT OPPAD TERUG HUIS TOE VAN GRIEKELAND AF OP DIE LUGHAWE IN DUBAI 'N VREEMDELING SE HORLOSIE WOU TERUGBESORG WAT HY IN DIE MANDJIE VERGEET HET TOE HY VOOR HAAR DEUR DIE X-STRAAL SKANDEERDER STAP

SY HARDLOOP AGTER HOM AAN, MAAR VERLOOR HOM IN DIE MASSA MENSE EN TOE SY DIE HORLOSIE AAN LUGHAWE POLISIE WIL OORHANDIG, WORD SY VAN DIEFSTAL BESKULDIG EN HAAR NAGMERRIE BEGIN IN 'N LAND WAAR VROUE GEEN REGTE HET NIE.

DIE STORIE VAN HAAR BELEWENIS AGTER TRALIES IN 'N VREEMDE LAND WAAR SY NIE DIE TAAL VERSTAAN NIE IS AANGRYPEND. INGEVLEG IN HIERDIE VERTELLING IS OOK HAAR STRYD TEEN KANKER WAT SY MOES TE BOWE KOM NET VOOR HAAR REIS NA GRIEKELAND.

KLEIN OOMBLIKKE VAN MEDEMENSLIKHEID VAN MEDE-GEVANGENES IS SOOS LIGPUNTJIES IN HIERDIE DONKER TYD VAN AANHOUDING WAAR SY TOTAAL EN AL OORGELEWER IS AAN DIE SKRALE GENADE VAN DIE 'MADAMS' - DIE TRONKBEWAARDERS WAT SIELKUNDIGE SPELETJIES SPEEL EN SELNA BYNA DRYF TOT WAANSIN.

ILSE SALZWEDEL IS 'N JOERNALIS WAT SPOG MET GESOGTE TOEKENNINGS IN JOERNALISTIEK EN HAAR BESONDERSE MANIER VAN DIE WEERGEE VAN DIE FEITE VAN HIERDIE VERHAAL WORD GENEEM UIT DIE JOERNAAL WAT SELNA HOU IN DIE TRONK.

DIS MOEILIK OM DIE BOEK NEER TE SIT.

Spinach and Feta Quiche

Afrikaans onder

For the crust:

1 Cup of all purpose cake flour (measured unsifted)

2 t Baking Powder

2ml salt

125 gr cold butter grated

60 ml cold soda water

Filling:

250 g shredded spinach leaves

1 Large onion grated

3 Wheels of feta cheese

2 T butter

30 ml olive oil

2 ml salt

2 - 4 T warm water

2 large eggs

250 ml fresh cream

2ml salt

Method:

Crust:

Sift cake flour, baking powder and salt in a mixing bowl

Add the grated butter and rub into the flour mixture 

Gradually add the soda water and mix until a dough forms (Add drops of soda water if the dough is still too dry)

Press the dough into a greased oven dish of 25cm in diameter. 

Filling:

Fry the onion in the butter and olive oil until soft (not brown)

Add spinach and salt and fry while stirring

Add the warm water to allow the spinach to steam until soft

Allow all the water to evaporate completely

Remove from the stove and allow to cool slightly

Pour the spinach and feta mixture onto the crust and spread evenly

Beat the two eggs into the 250ml cream

Add 2 ml salt 

Pour cream custard onto the spinach and feta mixture

Bake in the oven for 30 - 35 minutes until cream and egg- custard has set

Remove from the oven and finish with paprika

SPINASIE EN FETAKAAS QUICHE

Vir die kors:

1 koppie koekmeelblom (ongesif afgemeet)

2 t bakpoeier

2ml sout

125gr koue botter gerasper

60 ml sodawater

Vulsel:

250gr gesnipperde spinasie

1 Groot ui fyngekap

3 wiele Feta Kaas fyngemaak

2 E botter

30 ml olyfolie

2ml sout

2 - 4 Eetlepels kookwater

2 groot eiers geklits

250ml room

2ml sout

Metode:

Kors:

Sit koekmeelblom, bakpoeier en sout saam in ‘n mengbak

Voeg gerasperde botter by en vryf goed deur met vingers

Voeg die sodawater by en meng tot ‘n deeg vorm (voeg teelepels vol sodawater by as die deeg nog te droog is)

Druk die deeg in ‘n gesmeerde oondvaste bak van 25cm om ‘n dun kors te vorm op die bodem en teen die kante van die bak. Druk die randjie met ‘n vurk

Vulsel:

Braai die gekapte ui in botter en olie tot effens sag

Voeg die gesnipperde spinasie en sout by en roer aanhoudend

Voeg die kookwater by sodat die spinasie kan stoom en afkook

Roer tot water byna heeltemaal weggekook is

Verwyder van hitte en laat effens afkoel

Voeg fetakaaskrummels by en roer deur

Giet spinasiemengsel bo-op die voorbereide kors en versprei eweredig

Voeg die geklitste eier by die room en sout en gooi nou die eier-vla bo-oor die tert

Bak by 180 vir 30 - 35 minute tot eier gestol is in die middel en goubruin bo-op

Chicken Cordon Bleu

Ingredients:

4 Chicken breast fillets (medium)

2 Round slices of smoked ham (Gypsy Ham)

4 Slices of Mozzarella cheese

1 Egg beaten with 1 Tablespoon of water and salt to taste

Bread crumbs

Canola oil for baking

Salt and spices to taste

Method:

Place chicken breast fillets on a cutting board and carefully cut horizontally until almost all the way through

Open up to resemble a butterfly

Press each fillet with the palm of your hand to flatten slightly

Flavour with salt and spices on both sides

Cut the Gypsy ham in half and place one half on each fillet

Cut the mozzarella cheese in half and place both halves on the ham

Fold over the one side of the fillet to cover the other side, resembling a purse

Firmly press down on each ‘purse’ to seal tightly

Dip each fillet-purse in the beaten egg

Now press down firmly in the breadcrumbs

Cover both sides with breadcrumbs more than once

After all fillets are covered in crumbs, place on a plate and rest in the fridge for at least 30 minutes

Heat 2 - 3 cm of canola oil in a heavy-base saucepan

Fry the fillets until golden brown, turning continuously

Drain on kitchen paper

Chicken Cordon Bleu

Bestandele:

4 Hoenderborsfilette (medium)

2 Ronde snye gerookte ham, bv Gypsy Ham

4 Snye Mozzarella Kaas

1 Eier

Broodkrummels

Canola olie vir bak

Sout en geurmiddels na smaak

Metode:

Klits die eier met 1 eetlepel water en voeg sout na smaak by

Plaas die hoenderborsfilette op ‘n snybord en sny versigtig horisontaal in die middel tot byna dwarsdeur

Maak oop sodat dit soos ‘n vlinder lyk

Druk met jou handpalm tot effens platter

Geur met sout en speserye aan albei kante soos verkies

Sny die Gypsy ham middeldeur en plaas ‘n helfte op elke hoenderborsfillet

Sny nou die mozzarella kaas ook middeldeur en plaas 2 helftes bo-op die ham

Maak toe soos ‘n beursie en druk ferm met jou handpalm om te seël

Doop die ‘beursies’ eers in die eier en dan in die broodkrummels

Druk meer as een maal ferm in die broodkrummels

Wanneer al vier filette bedek is met broodkrummels, plaas op ‘n bord en laat rus in die yskas vir ongeveer ‘n halfuur

Bak in 2 - 3cm warm olie (nie rookwarm nie) en draai ‘n paar maal om tot goudbruin weerskante

Plaas op kombuispapier om te dreineer