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Author Archives: Rina Kleinhans
KORSLOSE SOUTTERT MET VARIASIE
Posted on June 2, 2019 by Rina Kleinhans Posted in Terte - Sout / Savoury Tarts / Quiches	Leave a comment
Een van ons vriende se dogtertjie is vanoggend gedoop, en nou dink ek terug en verlang ek na die familiebyeenkomste toe ek klein was-en maak toe die vir ons vir middagete. Dit is my ma se korslose souttert en dit was by amper elke verjaarsdag/doop etc op die spyskaart gewees.En dis ‘n uitstekende manier om ou brood op te gebruik.😉
½ pakkie spek, gekap
¼ prei, gekap
8 snye brood, in blokkies gesny
3 koppies gerasperde kaas
2 eetlepels pietersielie, gekap Continue reading→
LUDIA SE WENNER KOEKSISTERS
Posted on May 29, 2019 by Rina Kleinhans Posted in Koeksisters / Koesisters	Leave a comment
15 koppies suiker
7 koppies water
Wanneer begin kook presies 7 minute.
Verwyder van stoof.
Gooi 55 ml suurlemoensap, mespunt wynsteensuur en mespunt kremetart.
Roer deur, laat koud word en sit oornag in vrieskas.
2,5 kg meel
100 g bakpoeier
400 ml olie
1,2 liter louwarm water Continue reading→
MAKLIKE PIZZA CONES
Posted on May 25, 2019 by Rina Kleinhans Posted in Pizza Idees / Ideas	Leave a comment
Tortillas in die helfte gesny
Tamatie basis(soos op pizza, ons het bottel pasta sous gebruik)
Salami in die helfte gesny
Mozarella en cheddar gemeng
Sit sous, salami en kaas op helftes.
Rol in cone en plaas op bak plaat soos op die foto. Bak vir 10-15 min, teen 180ºC tot kaas gesmelt is. Ons eet dit met suurroom en guacamole.
Foto’s en idee: Jenel Ralph van Wyk
PERFECT ROAST CHICKEN IN BRINE
Posted on May 14, 2019 by Rina Kleinhans Posted in Hoender/Chicken	Leave a comment
1.5–2 kg whole chicken
6 % brine: 300 g table salt dissolved in 5 litres water (600 g coarse salt)
125 g unsalted butter, at room temperature, plus extra for rubbing into the skin
1 sprig parsley Continue reading→
Posted on May 11, 2019 by Rina Kleinhans Posted in Vetkoek	Leave a comment
1 kg bakpro vetkoek flour
150 g white sugar*
Add the lukewarm water to form a soft dough.
On a lightly floured surface, knead the dough until it is smooth and elastic. Cover and leave to rest for 60 min. Continue reading→
Posted on May 9, 2019 by Rina Kleinhans Posted in Inlê Groente / Bottled Vegetables	Leave a comment
Sny, skil, en was die wortels. Gooi wortels vir paar uur in pekelwater.
Gooi bietjie of baie pekel speserye (pickeling spice by food lovers los te koop) by.
Kook wortels daarin vir so 4 min. Gooi in gesteriliseerde bottels en seël dadelik.
LEKKER piekels vir eet saam met vleis, slaaie en garnering.
My kleinkinders eet soos lekkergoed.
Resep: Annemarie Friedrich
GIDEON SE BOONTJIEBREDIE POT
Posted on May 5, 2019 by Rina Kleinhans Posted in Potjiekos	Leave a comment
Ek het gistraant vir ons die lekker groenboontjie bredie potjie gemaak saam met stukkies lamsrib.
1.5 kg lamsribbetjie, in stukke gesny
4 koppies gekerfde groenbone
2 groot aartappels, geskil en in kleinerige blokkies gesny
2 medium groot uie, geskil en gekerf
3 koppies witwyn
3 eetlepels bruinuiesop poeier
1 ½ teelepels sout
1 teelepel witpeper
Posted on May 3, 2019 by Rina Kleinhans Posted in Brood / Bread, Wraps / Tortillas / Roti	Leave a comment
POTATO AND TUNA-A-LA-KING BAKE
Posted on May 2, 2019 by Rina Kleinhans Posted in Eenskottel / All -in-one Dish, Vis / Fish	1 Comment
Yesterday I had no idea what to make for supper….stood in front of the cupboard and took things out and then came up with the following (my own recipe) – Unfortunately by the time I remembered to take a photo it was all gone, will definitely make again and share a photo.
1 packet Royco Chicken-a-la king sauce
1/2 packet Mushroom soup powder
1 small packet chunky frozen vegetables
BUTTERMILK RUSKS FROM THE BUTTERMILK BOX
Posted on May 1, 2019 by Rina Kleinhans Posted in Beskuit/Rusks	Leave a comment
1 kg self raising-flour
500 ml buttermilk – 450 ml
Preheat oven to 180°C. Crease a roasting pan.
Seave dry ingedients together. Rub butter in well. Continue reading→