Tag Archive | olive oil

Soet Patat Geregte


Soet Patat Skyfies- Simplyrecipes

Soet Patat Skyfies- Simplyrecipes

Sweet Potato Chips
By Diana Rattray

Ingredients:
•2 medium sweet potatoes
•ice water
•oil for deep frying
•salt
Preparation:
Directions for potato chips recipe
Peel potatoes; cut in half lengthwise then slice very thin with mandoline, slicer attachment of food processor, or knife. Place slices in a medium bowl and cover with ice water; chill for 1 hour.
Lift from water and drain on paper towels. Heat oil to about 375° in deep fryer or about 1 inch deep in an electric skillet or deep skillet on stovetop. Fry potato slices in one-layer batches for a minute or two, or until golden brown. Lift chips out with slotted spoon and drain on paper towels. Sprinkle sweet potato chips with salt before serving.

Sweet Potato Fries

Ingredients:
•2 sweet potatoes
•1 tbsp olive oil (plus a little more for brushing the parchment paper)
•1 egg white (optional, but creates crispiness!)
•Sea salt to taste
•Black pepper to taste
•Garlic powder to taste
Directions:
Pre-heat oven to 450.
IMPORTANT: Put baking sheet in the oven to heat up by itself for 5-10 minutes! This is a necessary step in getting them crispy.
Cut sweet potatoes into thin sticks. Whisk together egg white, olive oil, salt, pepper and garlic powder in a bowl. Put sliced potatoes in the bowl and coat well with the mixture.
Brush a piece of parchment paper (large enough to cover baking sheet) with olive oil. If you don’t have parchment paper, you can use tin foil, but parchment paper gets them crispier!! Line up potato slices on parchment paper – DO NOT let them touch! Another important element in the crispiness.
Put the parchment paper on top of the already-hot baking sheet. Bake for 10 mins and then flip the fries over with a spatula and bake for another 10 minutes (or until desired crispiness is attained).
Enjoy your accomplishment of creating baked sweet potato fries that are actually crispy! A job well done.

Soet Patat Tert - Austin talks

Soet Patat Tert – Austin talks

Sweet Potato Pie

Maureen Van Helden

2 cups cooked and mashed sweet potatoes
2 eggs
295 ml evaporated milk
75 g white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons rum
4 tablespoons melted butter
1 unbaked pie crust

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
3. Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

Knoffel Patats - KNORR

Knoffel Patats – KNORR

Creamy Garlic Sweet Potato Bake

KNORR

Ingredients
• 1 kilogram Sweet Potatoes, peeled and sliced into thick rounds
• 1 KNORR Garlic & Rosemary Cook-in-Bag
• 120 millilitre Cream
Instructions
1. Preheat oven to 180°C.
2. Place sweet potatoes into the roasting bag then sprinkle the seasoning mix inside the bag.
3. Hold the bag closed and roll gently to coat the sweet potato evenly.
4. Place roasting bag onto a baking tray and add the cream.
5. Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.
6. Place baking tray in the centre of the oven and bake for 35-40 minutes. Ensure the grill is off at all times.
7. Cut the bag open and transfer to a serving dish with any sauce that is in the bag.

 

Patat onder die Kombers

Maureen Van Helden

Patat onder di kombers: 750ml gaar patats,1eier,250ml melk, 125ml botter,5ml vanilla,50ml bruinsuiker,sout na smaak. Bolaag:125ml bruinsuiker,125ml klapper,125ml koekmeel,125ml botter. Voorverhit jou oond tot 180 grade, meng al di bestandele behalwe di van di bo laag en skep dit in ‘n oondskottel. Bolaag: meng di suiker,klapper en meel en vryf di botter in tot krummelrig. Skep dit bo op en bak 30 tot 40 min tot goud bruin en gaar. Enjoy!!

Vries van vars kruie


HERBS

 

VRIES VAN VARS SPERERYE
Vries jou vars speserye in seisoentyd in blokkies.
Plaas speserye in ysbakkie, gooi olyfolie in en vries.
Indien benodig, haal uit en gebruik.

Gewone olie kan nie gebruik word nie. Dit vries nie. Gebruik dan eerder egte gesmelte botter.

Prawns/garnale


Grilled Prawns with Lemon Butter - Foto My easy cooking

Grilled Prawns with Lemon Butter – Foto My easy cooking

Grilled Prawns with Lemon Butter

My-easy-cooking
serves 6

Ingredients
2 kg prawns – de-veined
250gr butter
3-4 cloves garlic – crushed
a hanful of chopped parsley
salt/pepper
a few halved lemons

Method
In a small pot on your stove, melt the butter, garlic and some lemon juice together. keep warm. Season the prawn and either grill them on your grill, fry them in a pan with a little butter or bake them in the oven for about 10-12 minutes. When the shrimp or prawns are cooked it will be completely red in color. Serve in fluffy white rice, smothered with Lemon butter a chunks of corn bread dipped in the lemon butter!.

Prawns33

PERI PERI GARNALE
Lewer 6 porsies
2 – 3 knoffelhuisies fyngedruk
Peri peri poeier na smaak
60 ml suurlemoensap
75 ml olyfolie
Sout en varsgemaalde swartpeper na smaak
1 kg garnale in die dop skoongemaak
15 ml botter
Meng die knoffel, peri-peri, suurlemoensap en 60 ml van olyfolie saam en geur na smaak. Laat die garnale vir ongeveer 30 minute in die mengsel marineer. Smelt die botter en die orige olyfolie oor matige hitte in groot braaipan. Braai die garnale in kleiner sarsies vir sowat 3 minute aan elke kant of tot hulle verkleur het en net gaar is. Hou die garnale warm, terwyl die res van die garnale gebraai word en sit met rys of koeskoes en slaai voor.
Nog ‘n manier om die garnale gaar te maak is om peri peri met 75 ml soet brandrissiesous te vervang. Vervang helfte van die olie met gesmelte botter en maak die garnale in die sous gaar tot hulle verkleur. Garneer met handvol koljanderblare en sit dit warm voor.

OCEAN BASKET LEMON BUTTER PRAWNS Bush flying Africa

OCEAN BASKET LEMON BUTTER PRAWNS Bush flying Africa

OCEAN BASKET LEMON BUTTER PRAWNS
Ingredients

1 kg XL pink Prawns
150g Rama marg
250ml Fresh Cream
good sprinkle of aromat
2 Tbl Lemon juice
dash Aromat. parsley , portuguese spice

Method
Butterfly cleaned Prawns
melt Marg, Add fresh cream lemon juice n the
spices , boil until thickens slightly.add prawn
into the pan of the butter mixture n cook . leave

boult 1/4 cup butter mixture aside n add just
before serving .Additional Info serve with rice n chips

 

SUURLEMOENBOTTERSOUS VIR GARNALE

250 gr Botter (nie margarien nie.)
6 eiergele
60 ml suurlemoensap
50 ml gerasperde suurlemoenskil (opsioneel, maar gee lekker geur)
Sout en peper na smaak

Verhit die botter tot dit begin borrel
Klits eiergele BAIE styf en romerig (moet witterige kleur hê)
Voeg suurlemoensap, sout en peper en skil by en klits weer tot baie styf.
(die geheim is by die styfheid van die eiermengsel)
Klits aanhoudend en laat loop die gemelte botter met dun straaltjie in die eiermengsel
Bedien dadelik
Kan oor kookwater verhit word, maar oppas dit kan gou skif en die eier laat gaar word(wat jy nie wil hê nie)- Ek maak liewer nie warm nie.

 

LEMONBUTTER PRAWNS IN MICROWAVE

This recipe is easy and fast to make

500 gr devained and deshelled prawns
100 ml butter
50 ml lemon juice
garlic to taste
salt & peper to taste
dash of cream
maizena to thicken

How To Make It
Once prawns are defrosted, but in a microwave proof dish with the butter and microwave on medium for 1 minute.
Once butter have melted, add the lemon juice and garlic.
Stir and microwave another minute, now on high.
Add the salt and peper.
Mix some maizena with some cream and stir till smooth.
Stir the maizena in the prawn mixture.
Microwave for 2 minutes on high and stir every 30 seconds.

 

PRAWNS

Rencia Odendaal Pretorius
Prawns
Botter
Garlic
Gooi botter en garlic in pan – bring tot kook – gooi prawns by en braai tot gaar – dit is letterlik ‘n paar minute – spuit so ‘n paar splashes suurlemoensap oor terwyl gaarmaak.
Vat nou chillie/ peri-peri sous en gooi op en roer deur tot deurwarm.
Of
Pak jou prawns op ‘n bakplaat, gooi chillie/peri-peri sous, suurlemoensap, garlic en botter wat gesmelt is bo-oor en sit
Onder grill tot gaar, Roer elkepaar minute die prawns deurmekaar

 

GARNALE IN BIER
Deur: Carla Cardello
Genoeg vir: 2
bestanddele
1 eetlepel olyfolie
2 eetlepels botter
½ koppie gekapte uie (ongeveer 1 klein ui )
2/3 koppie bier
2 eetlepels tamatiepaste
¼ koppie sweet chili sous
1 eetlepel vars koljander of 1 teelepel droë koljander (opsioneel)
Paar knippies rooipeper ( opsioneel)
500gr garnale (uitgedop en skoongemaak)
In ‘n groot pan , verhit die olie en botter tot gesmelt . Voeg uie by en kook tot sag. Voeg die bier, tamatiepasta , soet chili sous, en koljander en rooipeper by . Bring tot kookpunt .
Sodra kook, voeg die garnale in ‘n enkel laag in die pan. Kook vir 3 minute. Draai om en kook nog 3 minute of totdat die garnale pienk gaar is. Jy kan dalk toets deur een oop te sny en sien of dit reg is. Kooktyd kan wissel afhangende van die grootte van jou garnale
Skep uit in opdien bak. Sprinkel bietjie droe pietersielie oor. Bedien met suurlemoenrys, skyfies of potato wedges

 

BAKED PRAWNS

Ingredients:
500gr raw shrimp, deveined and peeled
4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup bread crumbs
2 Tbsp. fresh Italian-leaf parsley, chopped
half of a lemon (optional)

Method:

Preheat oven to 210 C
In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

 

PRAWNS IN DIE OOND
125ml botter – gesmelt
1 suurlemoen in skyfies gesny
2 eetl droe Italian seasoning
2 tl garlic (vars of gedroog)
Pak prawns in oondpan
Gooi botter oor
Sit die suurlemoenskywe bo-op die botter en prawns neer
Sprinkel die Italian seasoning en garlic oor
Sit in voorverhitte oond vir 15 min by 175grade C

 

MIKROWAVE SHRIMPS

Ingredients
24 large frozen shrimp (peeled and deveined)
½ Cup spinach leaves, chopped
1 tsp olive oil
1 clove garlic, crushed
1/2 tsp dried basil
1 or 2 splashes of hot sauce eg. Peri peri
sesame seeds (optional)
Directions
In a large microwavable bowl, mix all the ingredients together, tossing well to coat the shrimp. Microwave for 1 minute. Remove and toss well again. Microwave for 1 minute and 15 seconds more. Sprinkle mixture with sesame seeds if desired.

prawns creamy

CREAMY GARLIC PRAWNS
Recipe by LifeStyle FOOD
These simple prawns are a great, easy starter for a dinner party. They also make a really simple and delicious dinner for the family served with boiled rice and some greens.
Serves 4 to 6
Ingredients
24 large green prawns
2 cloves garlic, finely chopped
1 tablespoon butter or olive oil
1 ½ cup thickened cream
Handful of basil, finely chopped
Pepper and salt

Method
Peel prawns and de-vein, leaving the tails in tact.
Heat the butter or oil over medium to low heat, toss in the prawns and garlic and cook for a couple of minutes until prawns are ¾ cooked (they will have coloured but not be cooked through).
Add cream, turn up the heat and cook for five minutes or until the sauce is thick and heated through.
Take off the heat, add the basil and season with salt and pepper

prawns 4

Shrimp tempura

SHRIMP TEMPURA
1 packet jumbo shrimps (tails optional)
1/4 tsp salt
1/4 tsp chili powder
1 tsp garlic paste
1 tsp chili sauce
1/2 tsp herb and garlic powder
1/4 tsp chili flakes
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp vinegar
1 tsp hot sauce (optional)
1/4 tsp white pepper

Quantity of ingredients may be increased for taste and shrimp preference.

Batter:

2 tbsp corn flour (Mieliemeel)
1 tbsp all purpose flour (Koekmeel)
1/4 tsp baking powder (Bakpoeier)
pinch of salt
pinch of black pepper
1 whole egg
1 tsp cold water

Wash shrimp and remove tails under running hot water, drain and keep in a bowl. Add all the marinade ingredients, mix well. Marinate overnight, covering the bowl with plastic wrap, making sure all shrimp stay immersed in marinade. Make batter at the time of frying, mix well to remove lumps. Coat in batter and fry until golden brown.

Serve with fries and Thousand Island sauce/tartar/chili sauce.

Beef Fillet


Beef Fillet - Photo Fair Lady

Beef Fillet – Photo Fair Lady

Beef Fillet with Porchini Sauce

Nikki Werner – Fair Lady

Serves 4.

500g beef fillet
⅓ cup dried porcini mushrooms
sunflower oil
sea salt flakes and freshly ground black pepper
1 tbsp butter
2 shallots or 1 onion – very finely chopped
1 cup red wine
1 cup beef stock

Place the porcini in a shallow bowl and cover with ⅓ cup of just boiled water.
Leave to soak for 30 minutes.
Once softened, strain, reserving the liquid and rinse well to remove any residual grit.
Chop finely and strain the soaking liquid through a sieve lined with muslin cloth.
Cut the fillet into four 125 g pieces, rub each piece with sunflower oil and season well.
Heat a heavy based frying pan over medium high to high heat and add the pieces of fillet.
Cook for 5 minutes per side, turning only once.
Remove from pan and set aside to rest.
Add the butter to the pan and sauté the shallots over medium low to medium heat until softened but without colour.
Add the porcini and cook, stirring for 1 minute.
Add the porcini soaking liquid, wine and beef stock and simmer until reduced by half.
Serve the fillet medallions with the sauce spooned over the top

Elizabeth de Beer Jy kan ‘n marinade maak van sout peper balsamic vingar olyf olie en so tikkie suiker, net om ddie ergste suur van die asyn te breek en le jou fillet daarin vanaf die oggend tot braai tyd! Maak marinade volgens smaak!

Beef Fillet

Elize Bessell Nel

Ingredients:
(feeds 4)
1 kg piece of fillet steak
salt, pepper and mustard powder
all the ingredients for the sauce of

your choice:
mushroom
mustard
green peppercorn
teriyaki
monkeygland

Method:

1. Cut the fillet into 5 cm thick slices. This should give you about four slices per kilogram of fillet.

2. Grind salt and pepper onto all sides of each steak then dust mustard powder onto all sides of each steak as well. Wash your hands well then use your fingers to pat the condiments onto the steaks.

3. Braai over extremely hot coals for 8–10 minutes, making sure that all sides of each steak face the coals for at least 1 minute at a time. A 5 cm thick fillet steak will have at least four but possibly six sides.

4. Remove from the fire and let the steaks rest for a few minutes until serving. The time it takes for everybody to sit at the table, dish up their sides and pour the wine is probably enough.

5. Serve with your choice of sauce.

Oven baked potatoes


Potatoes simple-oven-roasted-potatoes

 

Simple Oven Roasted Potatoes:

http://www.spendwithpennies.com/simple-herb-oven-roasted-potatoes/

Bestanddele
• 4 groot aartappels
• 2 eetlepels olyfolie
• 1 knoffelhuisie
• 1 teelepel van elk : gedroogde pietersielie, roosmaryn, swart peper
• growwe sout na smaak
Instruksies
1. Voorverhit die oond tot 400 F – 200 C
2. Skrop aartappels (behou die skil)
3. Sny in grootte blokkies volgens smaak
4. Indien die tyd dit toelaat, week aartappels in koue water vir 1 uur. (Dit verwyder stysel en maak ‘n fluffier aartappel)
5. (Dreineer en droog aartappels af )
6. Meng aartappels, olyfolie, knoffel en speserye
7. Plaas op ‘n bakplaat wat met bakpapier (waxpapier) uitgevoer is
8. Bak vir 30-35 minute tot bruin en sag
9. Bedien met suurroom en vars gekapte groen uie