#resepte

[amatteroftiming]

Hierdie heerlike lugfryer quiche is 'n perfekte gereg vir 'n ligte aandete of 'n vinnige ete en is ryk aan smaak. Die kombinasie van spek, sampioene, gebraaide uie, en kaas maak dit 'n onweerstaanbare dis.

Ingredients: 150g spek, in blokkies gesny. 1 ui, in skywe gesny. 200g sampioene, in skywe gesny. 1 koppie gerasperde kaas. 4 eiers. 1 koppie melk. 1 koppie meel. 1 teelepel bakpoeier. Sout en peper na smaak.

Instructions: Verhit jou lugfryer tot 180C. Bak die spek in die lugfryer vir ongeveer 5 minute of tot dit knapperig is. Haal dit uit en dreineer op papierhanddoeke. Plaas die uie en sampioene in die lugfryer en bak vir ongeveer 3-4 minute tot hulle sag is. Haal uit en laat dit afkoel. In 'n mengbak, klits die eiers en melk saam. Voeg dan die meel, bakpoeier, sout, en peper by en meng goed. Voeg die gebraaide spek, uie, sampioene, en gerasperde kaas by die eiermengsel en roer alles saam. Giet die mengsel in 'n gesmeerde quiche-pan. Bak in die lugfryer vir ongeveer 25-30 minute of tot die quiche gestol en goudbruin is. Laat effens afkoel voordat jy dit sny. Geniet jou Spek, Sampioen en Gebraaide Uie Quiche!

Prep Time: 15 minutes

Cook Time: 30 minutes

Moon Mist Valley

[wilandi]

Ontbyt in die bed vir Pappa - selfgemaak deur Pappa se kidinkie 

 Ek is baie lief vir my kombuis, en moes seker maar geweet het dat ek hierdie liefde (en dus ook my kombuisterrein) gaan moet deel - soos baie dinge wanneer mens kinders het en joune nie meer jou eie is nie! Hierdie is wel 'n baie lekker fase om met die juniors te kan deel: die ontdekking van resepte en self maak! (Die skade van opruim na die gemors is nog nie iets wat hulle vreeslik entoesiasties aanpak nie... Hier deel niemand enige liefde nie...) 

 My ouers het my die guns bewys (op daardie stadium natuurlik die grootste straf!) om my 'n weeklikss kosbeurt te gee terwyl ek op skool was. Ek kon enigiets maak, maar Woensdag-aande was aandete my verantwoordelikheid. Hierdie geleentheid het my geleer om te beplan, waardering vir die tyd en moeite te hê wat in die bord kos gaan wat ek ander maaltye gekry het, en die belangrikste van als, 'n liefde vir en selfvertroue in die kombuis. Ek wil graag hierdie guns ook aan my kinders (ja beide, seun en dogter) bewys! 

Met hul kombuisentoesiasme het ek die geleentheid begin om die vlammetjie te kaat aanhou brand en hul eie resepteboek aangeskaf (want deel van die entoesiasme is mos maar om dit self te doen). Die oulikste resepteboek, met die oulikste naam: 'Nie vir ma's nie' saamgestel deur Karin Behm-Joubert en Daleen van der Linde. Hieruit eksperimenteer hulle op hul eie en verbaas my elke keer met die eindresultaat. Vir Vadersdag maak hulle vir Pappa 'Eier-in-die-gaatjie' (en ek was gelukkig genoeg om die toetslopie vandag te eet!) 

Hier is die resep: 

 Eier-in-die-gaatjie 

 Bestanddele: 

Snye brood 

Botter of margarien (om te braai) 

Eiers Sout en peper 

 Metode:

• Druk met 'n koekiedrukker 'n vormpie uit die middel van elke sny brood - enige vorm waarvan jy hou. Hou die stukkies wat jy uitgedruk het eenkant.

• Smelt 'n klontjie botter of margarien in 'n braaipan en braai die sny brood aan die een kant tot ligbruin. Draai die brood om en smelt nog 'n bietjie botter of margarien in die pan. Breek 'n eier versigtig in die gaatjie. Sit die pan se deksel op en laat die eier gaar word. Braai al die brood en eiers so. 

• Braai die gesnyde vormpies ook in botter of margarien. Smeer die vormpies met kaassmeer of maaskaas en sit dit bo-op die eiers. Jy kan ook gerasperde kaas oor die broodjies strooi, of sit dit voor met 'n bietjie tamatiesmoor. Ruim die kombuis op. 

 (Voorberei en opgedien deur Mira self)

[sardinesontoast]

Winter salad

I spent yesterday afternoon sitting on the stoep, in shorts and flip-flops, drinking big glasses of Sauvignon Blanc and staring at the calm sea. Perfect salad weather.

  Quite fortuitously my boat garden currently has an abundance of salady greens including beautiful young nasturtium leaves, rocket, pineapple sage and minature ruby chard. And as previously reported, the veld has also come alive with wild edible leaves.

  So my take on a seasonal winter salad as follows:

  Pan fry some veldkool florets in a little bit of olive oil (asparagus tips will also do). Allow to start wilting slightly before adding some cracked black pepper and a dash of soy sauce. When just done (they must still be a bit crunchy) remove from the heat and set aside.

  Scatter a selection of young rocket leaves, nasturtium leaves - and flowers if you want - pineapple sage and ruby chard on a plate. Top with thin slices of preserved quince and thick slices of just-ripe avo. Add crumbly chunks or slices of feta cheese, followed by a spoonful of caper berries. Now add the pan-fried veldkool with whatever pan juices remain. Pour a large glass of chilled Pecan Stream Sauvignon Blanc, pick a sunny seat somewhere and tuck in. 

That's winter salad all taken care of.uices have accumlated - the soy sauce adds an essential savouryness to the salad "dressing". Lastly drizzle with some local extra virgin olive oil, add a pinch of fleur de sel and some black pepper.

[sardinesontoast]

Veldkoolbredie

Post World Cup-blues and rainy weather - so loud on Oep ve Koep's tinny roof that one can barely hear yourself think - definitely calls for hearty stews, plenty of wine and fireside dining.

  As mentioned in my recent wild food post, veldkool (trachyandra cilliata) is one my favourite local ingredients and seeing as it's available for such a short time of year (two or three weeks during mid-winter, before it starts flowering), I'm trying to take full advantage by having it on the menu as often as possible.

  Perhaps the most traditional way of preparing veldkool is in a bredie, although my veldkoolbredie recipe breaks from tradition somewhat. I'm not giving quantities, as I feel that bredies are most satisfying when you follow your nose (and palate) so feel free to experiment by adding a little, tasting a little, and adding a little more.

  I follow much the same method as for waterblommetjiebredie, starting by browning the meat on high heat (I use lamb stewing meat with a few braai chops or loin chops thrown in for extra meatiness - although slightly more expensive, it makes the stew really hearty. )

Once nicely browned, add the onion, put the lid on and allow it to soften and brown slightly. Chuck in a glass of dry white wine, followed by crushed garlic, lemon zest, black pepper and a little stock or boiling water. Turn the heat down and allow to simmer for at least two hours. Now add a layer of potatoes and a layer of veldkool florets, squeeze over some lemon juice, and add a pinch of salt and pepper. Double check that there is enough stewing liquid in the pot,  adding more if needed, then cover and allow the potatoes to steam until cooked (approximately half an hour). Once the potatoes are done the veldkool should be cooked very soft, almost mushy.

  Gently stir the bredie so that the mushy veldkool melts into the stewing liquid, and allowing the potatoes and meat to mix. Taste for salt, pepper and lemon.

  Now add a final layer of veldkool, some more lemon zest, plenty of pepper, salt and finely grated nutmeg and allow to steam for 15 - 20 minutes more until the last batch of veldkool is just tender.

  Serve with steamed rice - or if it's a really wet winter's evening you might even be tempted to have some crusty home-baked bread to mop up the stew juices - and a extra large glass of wine.