Lida Els

Blomkool, klein mielies…bedien buns saam met dit wat vinnig in die oond crispy gemaak is, doop souse, steak, hoender repies, kaas stukkies, kaas worsies, crumbed chicken strips, mushrooms, crumbed mushrooms..en sjokolade fondue vir poeding! 🙂

Ansebe van Niekerk Nou ja in onse ouers se dae het hul mos altyd die steak blokkie, visballetjie en hoender “nugget’ gehad. Het nou die dag ons stofie ens. uitgehaal en toe sommer hoenderborsie in lang dun repe gesny en met suurlemoen en chilli flakes gemarineer. Dan ‘wurm’ jy dit op jou vurkie – heerlik. En ook worsie in klein stukkie bacon toegedraai werk ook lekker. Vriendin bring toe gebakte aartappels daar aan. Lekker afwisseling toe dink ek as mens die aartappel half gaar maak, kan jy hom ook op jou vurkie braai. En dan natuurlik al die doopsouse!! Lekker avodip en my gunsteling: ek meng 2 eetl kondensmelk, 2 eetl mayo, 2 eetl gladde maaskaas en 2 eelt wit uiesop poeier. Meng als en los v 2 ure – heerlik!!!!x

Madelein Smith Die tradisionele Swiss Cheese fondue’s is heerlik…jy smelt 50/50 emmenthsler en gruyere, meng dit met bietjie kirsch waswer (optineel) en dip brood daarin. Dis heerlik! die brood kan natuurlik met enige iets anders ook vervang word

Ella Brandt

Fondue Sauces
Select any two or three sauces that appeal to you.

PEPPER SAUCE
1 x 200 ml Ina Paarman’s Ready to Serve Pepper Sauce
½ cup (125 ml) fat reduced cream
Mix the sauce with the cream and pour into a microproof serving bowl. Re-heat in the microwave on high for one minute before needed.
CHILLI TOMATO SAUCE with CHEESE
1 x 200 ml Ina Paarman’s Ready to Serve Tomato & Chilli Sauce
¼ cup (60 ml) pecorino cheese, finely grated
½ cup (125 ml) fat reduced cream
Mix everything together and decant into a microproof serving dish. Reheat in the microwave on high for 1 minute before needed.
CHEESY MUSTARD SAUCE
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 T (15 ml) prepared whole grain mustard
Mix together and decant into a microproof serving dish. Reheat in the microwave on high for 1 minute before needed.
CURRY SAUCE
1 x 200 ml Ina Paarman’s Ready to Serve Creamy Curry Sauce
½ cup (125 ml) fresh coriander leaves
Reheat the sauce in the microwave on high for one minute before needed and stir through some fresh coriander leaves (snipped smaller in a cup with a pair of scissors).

Ella Brandt

Fondue with Meat and/or Vegetables
Meat for Fondue

STEAK
1 kg beef fillet steak
4 t (20 ml) Ina Paarman’s Meat Spice
2 T (30 ml) olive oil
Cube the steak into 2cm x 2cm blocks. Season and toss with olive oil. Leave at room temperature for at least an hour before cooking. These will cook very quickly – warn your guests.

CHICKEN
6 chicken breast fillets
2 t (10 ml) Ina Paarman’s Chicken Spice
2 T (30 ml) olive oil
Cut the breasts into 1½ cm strips across the grain,double over and spear onto kebab sticks. Leave at room temperature for at least an hour before cooking. These are delicious dipped into the beer batter(recipe follows) before cooking. The batter also protects the chicken from overcooking

Ella Brandt

HOW TO COOK MEAT AND VEGETABLES
Use one wok (or two fondue pots) and allocate 2 fondue forks and/or metal skewers per person.
2 x 750 ml canola oil
Warm the oil just before everyone is ready to start cooking. Ideal temperature would be 170ºC-180ºC. The guests skewer cubes of meat and/or vegetables onto their fondue forks and cook them for a few minutes before dipping the cooked morsels into the sauce of their choice. We have also given you a delicious batter recipe to dip the chicken and vegetables in, before cooking. If you do not have many small dishes to give each guest their own selection of sauces, they can simply spoon sauces directly onto their plates. Salads can be dished onto dinner plates.

Ella Brandt

TIPS FOR THE NOVICE
As soon as the food is cooked it is transferred to your dinner plate with the regular fork. Raw ingredients are once again skewered on the fondue fork and while frying, the cooked food is dipped in or coated with sauce and eaten with the salad accompaniments of your choice. Garlic bread is always a welcome addition.

Vegetables for Fondue
You can simplify or elaborate on this, but select at least three vegetables from the options given below. Do not omit the baby potatoes, they are always a hit.

BABY POTATOES
750 g baby potatoes
1 T (15 ml) Ina Paarman’s Potato Spice
3 T (45 ml) olive oil
Cook the unpeeled potatoes until just done. Cool and cut into halves through the waist. Season and toss with olive oil – leave at room temperature until serving time.

MUSHROOMS
1 small punnet of baby button mushrooms
1 x 300 g punnet portabellini mushrooms
Ina Paarman’s Garlic Pepper Seasoning
Wipe the mushroom caps with a damp cloth and cut the portabellini’s in half. Leave at room temperature until cooking time. Season just before cooking otherwise they draw too much water. Delicious if dipped in batter just before cooking.

BABY CORN/BUTTERNUT CUBES
1 punnet baby corn and/or ½ small butternut, cubed
2 t (10 ml) Ina Paarman’s Potato Spice or Green Onion Seasoning
2 T (30 ml) olive oil
2 T (30 ml) chopped parsley
Keep the corn whole but cut the butternut into small cubes. Season and toss with oil and parsley. Leave to stand at room temperature until cooking time. Can be dipped in batter just before

Ella Brandt

BABY TOMATOES
1 x 500 g punnet baby rosa tomatoes
6 fresh rosemary twigs
Ina Paarman’s Rosemary & Olive Seasoning
Spear the tomatoes onto wooden skewers through the stem end. Arrange in a bowl with the rosemary. Prepare two small dipping bowls with our Rosemary & Olive Seasoning for your guests to dip their briefly cooked tomatoes in.

BABY MARROWS/ASPARAGUS
1 punnet baby marrows and/or asparagus
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
grated rind of one lemon
Cut the washed marrows into 2 cm long lengths and cut the asparagus across in half. Season and toss with lemon rind. Leave to stand at room temperature until time to cook. The seasoning will wilt the marrows a little which removes any bitterness and excess water. Delicious if dipped in batter before cooking.
BEER BATTER
A light and fluffy batter, ideal to coat chicken and vegetable bites. Instead of beer, use soda water for a non-alcoholic variation. It is best to make the batter well in advance to give the flour time to swell. Fold the beaten egg white in just before needed as this gives extra lightness.
1 cup (250 ml) cake flour
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
1 egg yolk
1 T (15 ml) oil
1 cup (250 ml) beer or soda water
1 egg white
Mix all the ingredients except the egg white in a food processor or with a whisk. Just before use, fold in the stiffly beaten egg white. Dip chicken and vegetables in the batter. Drip off excess batter and deep-fry in wok or fondue pot.

Ella se resepte is van Lekker resepte vir die jongergeslag

Johan-Lia Louw

Jy kan ook n degie wat dikker as pannekoekdeeg is maak en neersit sodat mense hul groente daarin kan doop en dan bak.  Ek hou nie van die groente bv net so gaargemaak in olie nie en dis heerlik jy kan enige groente in die degie maak en jy het ook sommer jou stysel by: degie: – 1 koppie bruismeel, 1 eier en halwe blikkie bier,  meng goed, sout en peper en speserye na smaak

Salome van Rensburg

Ek maak gewoonlik die volgende: Goulash vleisie (goedkoper as steak), hoender borsies in blokkies, kaas worsies, bacon om ‘n cherrie vas gesteek met ‘n tandestokkie, baby aartappeltjies (blikke wat reeds gaar is – braai dan net crispy), bro…od blokkies, peppadews met kaas blokkies in, mushrooms. Dan kan jy net ‘n lekker kaas sousie en ‘n mushroom sousie daar by hê sodat die mense dit daarin kan dip (sommer daai pakkies wat jy met kookwater aanmaak) Komkommer repiers, baby tamaties, wortel stokkies, gurgens etc kan ook in ‘n bak neergesit word om tussen deur aan te pesel – net ‘n afwisseling. ENJOY!!!

Janine Mostert

Sny hoener filette in blokkies en bees rump of filet in blokkies. Koop sweet chillie sous maak wit sous geur van dit met knoffel en ander met sampioene. Koop brood deeg by spar sit dit op die tafel om cokctail worsies in toe te maak en te braai. Jy kan ook kaas blokkies sampioene baby marows half gaar aartappel blokkies op die afel sit. Draai kersies in spek toe of gerookte mossels

SWITSERSE KAASFONDUE SOUS:

(Mikrogolf)

400 gr (4x250ml) gerasperde cheddar kaas

50ml koekmeel

2ml sout

2ml neutmuskaat

peper

500ml droe wit wyn

12.5ml brandewyn

Meng kaas, meel en geurmiddels voeg wyn. Bedek en mikrogolf 8-10min op 70% – Roer so 2/3 maal in laaste 2 minute – Haal uit en klits tot gladde mengsel – Voeg brandewyn by en roer deur – bedien dadelik.

 

KAAS Fondue

15 ml botter

15 ml koekmeel

375 ml witwyn

175 g gruyère-kaas, in klein blokkies gesny

175 g emmenthal-kaas, in klein blokkies gesny

175 g sterk cheddar-kaas, in klein blokkies gesny

1 ciabatta-brood, in klein blokkies gesny

Smelt botter in ’n kastrol. Voeg meel by en maak aan tot ’n gladde pasta. Verhit wyn en gooi by meelmengsel. Meng goed om klonte te verhinder. Voeg gruyère-kaas by en roer tot gesmelt. Voeg die ander twee kase bietjies-bietjies by en roer tot al die kaas gesmelt is. Gooi oor in fondue-pot en sit dadelik voor saam met blokkies brood

 

SWITSERSE  fondue

2 koppies droë wit wyn

1 knoffelhuisie

£ 1 Switserse Kaas

3 eetlepels Meelblom

1 eetlepel Suurlemoensap

1 / 4 teelepel wit peper

Sout na smaak

Neutmuskaat na smaak

Vryf die binnekant van die fondue pot met die knoffelhuisie en voeg kruidnagel te pot

Verhit die White Wine & suurlemoensap oor medium lae hitte – moet warm, maar moenie kook nie

Meng meel en Kaas in ‘n bak

Stadig voeg kaas mengsel terwyl geroer

Voeg res van bestanddele, terwyl geroer

Opsioneel: Voeg ‘n skeut van die Kirsch of Blackberry Brandy

Te Dip: Italiaanse brood in blokkies gesny, groente, plat brode

 

MOKKA  Fondue

8 oz Semisweet Chocolate

1 / 2 koppie Hot Espresso of Koffie

3 eetlepels suiker

2 eetlepels Botter

1 / 2 teelepel vanielje-ekstrak

Kap sjokolade in klein stukkies en sit eenkant

Verhit espresso en suiker in fondue pot oor lae hitte

Voeg stadig sjokolade en botter terwyl geroer

Voeg Vanilla by

Opsioneel: Voeg ‘n skeut van die Ierse Liqeur by

Te Dip: Angel Food Cake, Apple Skywe, Piesangs, aarbeie, Pound Cake, Krak Lingen, pynappelstukke, Marshmallows

 

 SJOKOLADE  Fondue sous:

5ml Vanilla essence

200g (2 x slabs) sjokolade van jou keuse

250ml vars room

Smelt sjokolade in pot op lae hitte, voeg room by en bly roer tot goed gemeng, gooi vanilla by. Dis heerlik – gebruik dit vir sjokolade fondue.

 

  Charmaine Pereira

BEEF FONDUE WITH 3 SAUCES :

CURRY SAUCE:
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 1/2 pounds beef tenderloin, cut into 3/4-inch cubes
3 cups vegetable oil
1. In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Charmaine Pereira

‎”This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.”
TOFEEE SAUCE :
1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 can sweetened condensed milk
1 teaspoon vanilla extract
1. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.
*** If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.

 

CHEESE Fondue
It’s the classic fondue you grew up with – warm, creamy, savory cheese, perfect for dipping with a loaf of soft
French bread.
Ingredients:
8 ounces shredded cheddar cheese
… 8 ounces shredded emmental cheese
1 clove garlic
1 (12-ounce) can beer
2 tablespoons flour
1 teaspoon salt
Pinch pepper
French bread, cubed, for serving
Directions:
1) Combine all ingredients except bread in a fondue pot; heat until melted, stirring occasionally.
2) Serve warm with French bread.

 

CHOCOLATE Fondue recipe
Looking for an irresistibly decadent dessert? Enjoy a chocolate fonduesilky smooth and utterly luxurious, it’s the perfect ending for a perfect dinner.
Ingredients:
1 ½ cups sugar
1 ¼ cups water
¼ cup corn syrup
1 cup unsweetened cocoa powder, sifted
¾ cup heavy cream, plus more, as needed
5 ounces chocolate, chopped
1 tablespoon whipping cream
Favorite cake, cubed, for serving
Fresh fruit, cubed, for serving
Directions:
1) Combine sugar, water, and corn syrup in a medium pot; bring to a boil over high heat. Simmer 15 minutes, until liquid reduces by almost half.

2) Add cocoa powder, whisking to mix. Add heavy cream; bring to a boil and simmer 5 minutes.

3) Remove from heat; stir in chopped chocolate and whipping cream. Transfer to fondue pot to keep warm.

4) Serve with cake and fresh fruit.

 

BEEF Fondue recipe
Didn’t know that fondue could include meat? Use the hot sauce as a cooking liquid to cook fresh beef, and enjoy it with a spiced dipping sauce on the side.
Ingredients:
3 pounds sirloin, cut into ½-inch cubes
½ pound butter
¾ cup olive oil
10 tablespoons butter
5 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
Directions:
1) Melt ½ pound butter and olive oil in a large pan. When hot, transfer to a large fondue fan.

2) Meanwhile, prepare the dipping sauce: melt 10 tablespoons butter, Worcestershire sauce, and mustard in a medium pot. Stir until fully melted; keep warm over low heat.

3) When oil mixture begins to bubble, spear beef cubes with a fondue fork; lower into oil and fry 3 minutes, until no longer pink. Serve with warm dipping sauce.

 

CHICKEN  Fondue recipe
This fondue works well for a family dinner taken up a notch. Fresh chicken breast gets submerged in a cooking broth and is finished off with a spicy chili cream sauce.
Ingredients:
4 skinless, boneless chicken breast halves
5 cups chicken broth
12 ounces prepared chili sauce
½ cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
Salt and black pepper, to taste
Directions:
1) Dice chicken into 1-inch cubes. Season with salt and pepper and spear. Set aside.

2) Place broth in fondue pot; bring to a boil.

3) In a small bowl, combine chili sauce, mayonnaise, and onion. Set aside.

4) Submerge speared chicken into boiling broth; cook until no longer pink, about 3 minutes. Serve with prepared chili sauce.

 

CARAMEL  Fondue recipe
Take a leap back to your childhood with this homemade caramel fondue. Served with skewered marshmallows, it’s a first-rate camping trip brought indoors.
Ingredients:
1 cup sugar
1 tablespoon cornstarch
1 tablespoon rum
3 egg yolks, beaten
1 cup milk, warmed
¼ cup boiling water
½ teaspoon vanilla extract
Fresh apples, for serving
Marshmallows, for serving
Directions:
1) Place sugar in a small pan; heat over medium until sugar melts and liquefies, stirring. Set aside.

2) In a small bowl, whisk together cornstarch and rum. Set aside.

3) Combine egg yolks, milk, and reserved rum mixture in a double boiler over hot water; cook, stirring constantly, until thickened.

4) Combine melted sugar and boiling water in a small pot; immediately add to warm milk mixture; continue stirring over low heat 20 minutes, until caramel has melted.

5) Remove from double boiler; stir in vanilla and transfer to a fondue pot.

6) Serve with apples or marshmallows on spears.
SWISS Fondue recipe
Swiss cheese and Gruyere cheeses make for a fondue recipe that’s rich and savory. Cooked in a white wine sauce, it makes for a dish worthy of your finest entertaining.
Ingredients:
8 ounces Swiss cheese, grated
4 ounces Gruyere cheese, grated
1 ½ tablespoons cornstarch
1 cup dry white wine
1 tablespoon Kirsch
1 clove garlic, minced
French bread, cut into cubes
Directions:
1) Combine cheeses and cornstarch in a large bowl. Set aside.

2) Combine wine, Kirsch, and garlic in a fondue pot; bring to a boil over high heat. Add cheese mixture, whisking to prevent lumps. Bring to a gentle simmer and keep warm over low, stirring as needed. Serve with bread.