Thomas Dekker «
SNAP Movie Trailer
Here is the teaser trailer the film SNAP. The movie is directed by Youssef Delara and Victor Teran, starring Jake Hoffman, Nikki Reed, Thomas Dekker, Scott Bakula, and Jason Priestley.
Tags: Jake Hoffman, Jason Priestley, Nikki Reed, Scott Bakula, SNAP, Thomas Dekker Trane van 'n Boer | | INK Trane van ‘n Boer – INK
Datum gepubliseer: 4 Augustus 2017 Aantal woorde: 472 82 Kere gelees ♥2
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Die bankbestuurder vandag nie meer kan help terwyl die droogte knel
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Posted on May 8, 2017 by anel potgieter	Tjoef tjaf…hoender- en blomkoolpilaf
Ja, ons voorvaders was altyd aan die gang met ‘n oorlog of drie, hulle moes heeldag slawe aanmoedig om stene te kap, te trek en bo op mekaar te pak, en dan moes hulle ook so nou en dan ‘n steniging bywoon. As hulle ‘n epos wou stuur het hulle lank gesit en dit met ‘n bytel en hamer uitgekap. Daar was ook nie ‘n Woollies of kitskos restaurante om die hoek nie. Hulle het gaan soek vir hulle vleis en kos, dit self verwerk en dit kon dae lank geduur het voor ou Flintstone met iets oor die skouer by die grot aangekom het. Onse voorouers het wel toe al rys geëet om hulle honger mae vol te hou – dit is al toentertyd suksesvol gegroei en verwerk. Dit kon, baie belangrik, vir lang tye gestoor word en ook saam gesleep word as hulle vyande op hulle spoor was, of as hulle moes wegskarrel van wettelose barbare. Pilaf was een van die disse wat die Indiërs, die Turke en die inwoners van antieke Persië geëet het vir daaglikse voeding asook vir godsdienstige feeste. Dit is ‘n fancy woord vir gegeurde rys wat sy naam kry van die Turkse pilav en is gesond, heerlik, veelsydig en vinnig om te maak. Die gewas word eers in olie saam met geurmiddels gebraai en word dan in ‘n aftreksel gaar gekook. Jy kook dit nie met water soos ons met Tastic-rys maak nie.
Vandag gebruik ek die heerlike Oosterse geure komyn, mosterdkorrels, borrie en rissies om my pilaf te geur. Die blomkool en hoender werk perfek saam en met ‘n bietjie kruisementjogurt en vars koljanderblare is dit ‘n gesonde, lekker en vinnige ete in een pan. As jy ook een van daai mense is wat saam met die hoenders opstaan en saam met die uile gaan slaap, beveel ek dié vinnige pilaf aan…nie net om jou tyd te spaar nie, maar ook om jou familie te beïndruk. Vir my is dit boonop ideaal, want die oorskiet pak ek deesdae na ‘n Zuma-optog as padkos in. Viva Pilaf. Vinnige hoender- en blomkoolpilaf
een groot handvol vars koljander, gekap Verhit die olie in ‘n groot pan of pot oor medium-hoë hitte. Braai die hoender vir ‘n paar minute tot bruin. Skep uit en hou eenkant. Draai hitte af na medium. In dieselfde pan braai die ui tot sag. Voeg die rys, borrie, komyn, mosterd, rissie by, roer goed deur en braai vir drie minute. Voeg die aftreksel, hoender en blomkool by en kook stadig met deksel op vir omtrent 25 minute of tot die rys gaar is en die pan effens droog is. Geur met sout en bedien met suurlemoenwiggies, vars koljander en kruisementjogurt.
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Posted on July 8, 2016 by anel potgieter	moroccan chicken with flatbreads
Photograph taken with my mobile phoneI made this hearty Morrocan chicken and flatbreads on Expresso this morning. The Moroccan flavours with the lemon provides a heavenly taste. The flatbreads are really easy to make and together it is a perfect winter weekend dish.
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Posted on October 19, 2015 by anel potgieter	whole #chicken pie – 16th century tudor style pie
This is a chicken pie with a difference. Something quite unusual. I took all the ingredients of a chicken pie and placed these under the skin of the chicken. I then baked the chicken whole – under a blanket of puff pastry. It is easy, yet delicious and very 16 Century – A real Tudor style pie. Whole chicken pie
Aluminium foil Preheat the oven to 190 ° C. Fry the mushrooms on high heat in butter until brown. Remove from the heat and add the chopped raw bacon, cloves and thyme. Season with salt and pepper. Loosen the chicken skin with your fingers – also the skin of the thighs and wings. Insert the mushroom and bacon mixture everywhere under the skin of the chicken. Rub olive oil all over the chicken. Season the outside with salt and pepper. Cover the wings with foil. String the wings and thighs together. Bake in oven for 35 minutes. Remove the foil and string and let the chicken cool for 15 minutes. Place the puff pastry over the chicken. Press and softly close the pastry on the sides. Brush with egg yolk and bake for another 40 minutes until golden brown. Rest for 10 minutes and then let the Tudor festivities begin.
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Posted on September 1, 2015 by anel potgieter	Homemade Spur #chicken wings with that famous #durky sauce
I love Spur’s chicken wings, but the person who loves them more than me, is my 84-year old mom. When I take Babs out for lunch, there is just one place she wants to go: “Spur, my child for those irresistible chicken wings.” It is an easy choice and one that I do not mind because the triple combination of the crisp, fatty chicken skinned wings dunked in that delicate Durky sauce with its blue cheese creaminess makes me weak too. So the other day we decided to make our own. Our first stop however was the Spur around the corner – armed with pen and notebook and our detective taste buds. We had to decipher each of the ingredients before we made our own attempt at these moreish wings. After dipping and dabbing we came to the conclusion that making the wings and the blue-cheese dip was the easy part. Something more tricky was the Durky sauce. After many test tastings and conferencing between ourselves, we worked out that garlic flakes, onion, vinegar, sugar, red pepper, paprika and a dash of salt were the fundamental elements of this sauce.
With our clandestine operation complete, we headed home with list in hand to test out our version of these wings and Durky sauce. After multiple attempts, I think mom and I came up with a version that could stand its own – albeit a homemade version of those famous Spur wings. Homemade buffalo chicken wings Serves 3-4 as a starter
oil for deep frying Blue Cheese Sauce
100 g blue cheese (crumbled) Durky sauce
2.5 ml maizena Wings: Season the wings with salt. Deep fry in oil until golden brown. Remove from oil and drain excess oil on some paper.
Blue cheese sauce: Mix all the ingredients together. Share this:InstagramFacebookTwitterPinterestEmailPrint	Filed under Chicken + Poultry and tagged blue cheese, chicken, chicken wings, durky, durky sauce, spur, wings |	11 Comments
Posted on June 20, 2013 by anel potgieter	roasted chicken curry = frindian chicken
roasted chicken curry = frindian chicken Print Prep time 15 mins Cook time 1 hour 10 mins Total time 1 hour 25 mins Author: anél potgieter . lifeisazoobiscuit.com Serves: 4-6 Ingredients 1 Chicken – about 2 kg’s 3T Butter Salt Freshly ground pepper 1T Vegetable oil My spice mix – mix all the ingredients below together. 1T Grated fresh garlic 1T Grated fresh ginger 2t Chillie flakes – you can replace these with 1 or 2 chopped strong red chillies depending on your individual taste 2T Masala mix [strong curry powder] 1T Cumin seeds 1T Coriander [fine] ½t Cinnamon [fine] Fresh coriander for serving Instructions Preheat oven to 220°C. Rinse chicken and pat dry with paper towel. Loosen the skin on the topside of the chicken and take the Marsala mix and try to massage it under the skin – make sure you rub it all over the chicken. Do it carefully and take your time. You don’t want to break the skin at any point. Even try and get some Marsala into the little legs and wings. Rub the spice on the inside of the chicken as well. Now season the cavity with salt and pepper. Truss the chicken. Then rub the outside of the chicken with the butter and oil and season with salt and pepper. Place the chicken on the side in a roasting tray and roast for 20 minutes. Then turn the chicken onto its other side and roast for another 20 minutes. Finally turn the chicken with the breast side-up, add a ½ cup of water to the pan and roast till the juices run clear – about another 20 – 30 minutes. Let it rest for 15 minutes covered with aluminium foil. The juices will be absorbed into the meat and it will be far easier to carve. While resting the chicken, bring the remaining juices in the roasting tray to the boil on top of the stove – scrape to release any cooked meat that is still at the bottom of the tray. Add a bit of water and reduce till ⅓. Spoon this over your meat at the table. Remove the twine, carve and enjoy your Frindian chicken with your bestest friends. 3.2.1753 Share this:InstagramFacebookTwitterPinterestEmailPrint	Filed under Chicken + Poultry and tagged 2013, anel potgieter, baked chicken curry, best blogger, best food blog, best sa foodblog, blogger, chicken, chicken curry, chicken curry recipe, chillies, cuisine, cumin, easy chicken recipe, foodblog, frindian chicken, frindian cuisine, garlic, gebakte hoender, ginger, hoender, hoender kerrie, hoender resep, indian chicken, kerrie hoender, life is a zoo biscuit, lifeisazoobiscuit, maklike hoender resep, marsala mix, recipe, recipes, reza mahammad, sa blogger, south africa best blog, south africa blog |	8 Comments
Posted on January 9, 2013 by anel potgieter	chicken meatballs with apple + cumin + mint salsa = for january budgets
chicken meatballs Print Prep time 10 mins Cook time 20 mins Total time 30 mins Author: anél potgieter . lifeisazoobiscuit.com Serves: 6 Ingredients 500g Minced chicken breasts (skinned, with any fat pieces removed) 1 Egg 1 Medium onion (grated) 4T Fresh coriander (chopped) 1t Red marsala (wet) - click here for recipe 2t Green marsala (wet) - click here for recipe 2t Fresh ginger and garlic mix - click here for recipe 1t Oil ¼ t Turmeric 1 t Salt 1 Squeeze of lemon juice For the tempering of spice 3T Cooking oil 3 Cloves 3 Cardamom pods 2 Cinnamon sticks Instructions Put all the chicken mince ingredients into a mixing bowl and mix through. Taking a handful of the mixture at a time, roll in meatballs (about the size of a golf ball). Tip: Keep a bowl of water next to you – wet your hand in the water so that the meat does not stick to your hand. Heat the oil in the pan on medium heat, adding the cloves, cardamom and cinnamon sticks. Let it fry for about 3 minutes. Now add your chicken balls. Fry until cooked through and golden brown in colour. Tip: If you are in a hurry, add a dash of water to the pan and put the lid on. 3.2.1753 apple + cumin + mint salsa Print Prep time 10 mins Total time 10 mins Author: anél potgieter . lifeisazoobiscuit.com Serves: 6 Ingredients 1 ½ Green apples (leave the peel or skin on) 2t Fresh mint finely chopped ½t Cumin seeds 1t Green marsala (wet) Pinch of salt Pinch of sugar Juice of ½ to a whole lemon (all depends how juicy it is) Instructions Chop the apples with skin still on into small little blocks. Add the rest of the ingredients and mix well. 3.2.1753 phulka Print Prep time 2 hours 15 mins Cook time 20 mins Total time 2 hours 35 mins Author: anél potgieter . lifeisazoobiscuit.com Serves: 6 Ingredients 500g Flour 1T Cooking oil 1t Cumin seeds 1t Salt 1T Sugar 10g Dry yeast 375ml Luke warm water Oil for frying Instructions Put flour, oil, cumin, salt and sugar in mixer. Mix for a minute or two. Add the dry yeast and mix through. Add the luke warm water slowly till it forms a dough. Knead the dough in the mixer for about 5 minutes till soft and elastic – it must still be slightly sticky to the touch. Put aside in a warm place and let it rise for +- 2 hours. Punch the dough down. Roll the dough out flat to approximately 2mm in thickness. Remember to sprinkle a little flour onto your work surface when you are rolling the dough out so it does not stick. Turn a drinking glass (tumbler) upside down and punch out circles of the dough. Heat the oil in a wok. Tip: To check whether the heat of your oil is right – stick the back end of a wooden spoon into the oil – if it bubbles and sizzles immediately around the spoon the oil is at the right temperature. Stick your dough circles into the heated oil for a minute or two. You will see it forms a bubble. Then turn it around till done - light corn-like colour. Take your deep fried dough circle out of the wok of frying oil and drain on a paper towel. To assemble - Open your little Phulka bread pockets. Add a meatball then add some apple salsa. I also like an extra squeeze of lemon juice just to give a fresh, zesty taste. Sprinkle with some coriander and enjoy. 3.2.1753 Share this:InstagramFacebookTwitterPinterestEmailPrint	Filed under Chicken + Poultry, Dinner Divas and tagged 2013, anel potgieter, apple salsa, best food blog, best sa foodblog, chicken, chicken meatball recipe, chicken meatball recipes, chicken recipe, chicken recipes, chillies, delicious, dinner divas, easy phulka recipe, easy recipe, fresh apple salsa recipe, fried bread recipe, frikadella hoender, frikadella resep, green marsala, green marsala recipe, hoender, hoender meatballs, hoender resep, hoender resepte, homemade marsala recipe, indian chicken, indian chicken meatball, indian chicken meatball recipe, indian chicken meatball recipes, indian chicken meatballs, indian chicken recipe, indian chicken recipes, indian marsala recipe, indien hoender meatballs, life is a zoo biscuit, lifeisazoobiscuit, maklike hoender resep, marsala recipe, meatballs, phulka, recipe, recipes, red marsala, red marsala recipe, south africa best blog, south africa blog, wet marsala recipe |	4 Comments
Posted on April 24, 2012 by lifeisazoobiscuit	let’s braai chicken
Share this:InstagramFacebookTwitterPinterestEmailPrint	Filed under Braai, Chicken + Poultry and tagged barbecue, braai, chicken, easy chicken barbecue recipe, easy chicken braai, easy chicken recipe, french chicken marinade, french marinade, greek chicken marinade, hoender, hoender marinade, indian chicken marinade, maklike hoender marinade, marinade, marocaan chicken marinade recipe, Moroccan marinade, vinnige hoender marinade |	3 Comments