Recipe Exchange

[catz]

Ek het so rukkie terug n email van n vriendin in PTA gekry... hulle het so recipe exchange ding begin waar jy een resep email vir nommer een op jou email lys en so aan.... nou wonder ek net.... vir die van ons wat gedurig nie weet wat om te maak om te eet nie, of wat iets nuuts soek, moet ons nie so ietsie hier begin waar ons sommer sulke lekker resepte kan deel met mekaar nie???

Niks te fancy of wat ure gaan vat nie, maar sommer iets wat vir jou werk en wat jy weer en weer sal maak!!!

Hoop om sommer baie nuwe idees hier te sien!!!

Cheers

Caro

[sonnetjie]

Here is a recipe from one of my Celiac emailing contacts. It delicious

Thai Chicken Curry

3 cups brown rice

1 cup long grain wild rice

4 chicken breasts, cooked and cubed

1 16 oz bag of frozen stir fry style veggies

2 cans of coconut milk

1 can chunk pineapple

1 small container of cashews

3 cloves of garlic, minced

1/4 cup of macadamia nut butter or creamy peanut butter

1/2 onion, minced

1 tablespoon of honey

1 teaspoon ginger powder

2 tablespoons curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

3 tablespoons lemon juice

2 teaspoons white wine vinegar (optional)

3 tablespoons light brown sugar ( I leave the sugar out)

3 tablespoons olive oil

How to cook:

The Rice...

Mix brown and long grain rice and place in rice cooker

Wash and rinse the rice (you'll be amazed at all the dirt/rocks/debris you

get off it!)

Add a pinch of salt and pat of butter and set to Cook.

The Curry...

Sautee the garlic and onion in the olive oil until slightly browned

Add the cubes of cooked chicken and brown

Stir in both cans of coconut milk and simmer

Add peanut butter to center of the pan (it melts quickest there) and stir

into the mixture

Add the honey and stir until melted

Add the curry, ginger, coriander, cumin, one at a time, stirring until

dissolved

Mix in the vinegar, lemon juice and brown sugar

Once all these ingredients are well blended, add the bag of frozen

vegetables and stir

Drain the juice from the can of pineapple and add the pineapple chunks to

your mixture

Let simmer for five minutes until frozen vegetables are heated but not

mushy.

Sprinkle cashews over the mix, stir in, and simmer another five minutes.

And there you have it!

Serve your curry over warm rice

[sonnetjie]

Mother-in-laws Homemade muesli

Quick muesli 1

1-2 nasi pears or apples or yellow pears cut into slices

handful of soak almonds chopped roughly

1 cup chopped figs, dried prunes or dates

½ cup raisins or unsweetened craisins (dried cranberries)

½ cup sunflower seeds optional

handful shaved coconut

handful pepitas

tablespoon sesame seeds

Cinnamon or Cloves or Nutmeg to taste

Mix together and enjoy

Quick Muesli 2

Cooked Buckwheat about a cup

Handful Sunflower seeds or soaked almonds

Handful pepitas (pumpkin seeds)

Handful shaved coconut

Handful dried berry mix (Cranberries, blueberries, strawberries etc) or raisins, apricots, figs or dried mango.

1 teaspoon vanilla

honey add to taste

1-2 apples or pear cut into slices

Mix together and enjoy

[Lindie]

Hierdie is 'n gunsteling in my huis. Selfs my 7-jarige seuntjie wat oor die algemeen sukkel om te eet kom terug vir 2de en 3de skeppies . Geniet dit!

Lindie

GEURIGE OONDGEBAKTE HOENDER EN RYS

30 ml kookolie

15 ml botter

sout, swartpeper en gemengde kruie

ongeveer 2 kg hoenderstukke, skoongemaak

1 ui, opgekap

2 huisies knoffel, gekneus

2 soetrissies, rooi en groen, in repe gesny

250 g sampioene, in skyfies gesny

375 ml rou rys

1 pakkie sampioenroomsop

750 ml warm hoenderaftreksel (meer kan gebruik word, indien verkies)

Voorverhit die oond tot 180°C en bespuit 'n diep oondskottel met kleefwerende kossproei. Verhit die olie en botter tot warm. Meng die sout, swartpeper en kruie saam en sprinkel oor die hoenderstukke. Verbruin die hoenderstukke in olie-bottermengsel, skep uit en hou eenkant. Braai die ui, knoffel, soetrissierepe en sampioen-skyfies in die orige panvette vir twee minute (indien nodig, voeg ekstra olie by). Voeg die rys by en braai vir 'n verdere twee minute. Maak die sampioensoppoeier aan met 'n klein bietjie koue water en klits die aftreksel daarby. Skep die rysmengsel en hoenderstukke in die voorbereide oondskottel en giet die warm soppoeier/aftreksel daaroor. Roer liggies deur, bedek met tinfoelie en bak in die voorverhitte oond vir sowat 80 minute tot die hoender en rys sag en gaar is. Pas die geur verder aan, indien nodig. Roer 'n lekker handvol gekapte pietersielie by net voor opdiening. Sit voor saam met 'n groente van jou keuse. Genoeg vir sowat 6 mense.

[sonnetjie]

Laksa:

1 tablespoon Laksa paste (Harris Farmers sell’s great natural preservative free Laksa paste)

1 cup snow peas

1 cup homemade lamb stock

2/3 cup lite coconut milk

225 g Sliced water chestnuts

100 g rice vermicelli

2 handfuls of cooked chicken skinned cut into strips

1.25 L water

1/2 steam bok choy cut into strips.

In a pot on the stove top add the water bring to boil, add lamb stock, rice vermicelli and cook 3 minutes, add laksa, coconut milk, water chestnuts, chicken and snow peas. Cook 5 minutes until snow peas are blanched add bok choy.

Baked Chestnuts Quick winter snack:

We don’t have a fire place so we bake chestnuts in the oven in the following way and they are superb. Make a slit in the chestnuts from the round bit to the point place in a corning ware dish that has been covered with a lid. Bake on 180 for an hour. Remove from the oven peal and eat.

Frittata:

(freezes well)

6 Large Eggplants cut vertically into slices salted and brushed

with garlic paste*

4 red capsicum cut into strips 4-5cm in width

100g-150g pesto*

1-2 bunches of rocket leaves

180g sheep's feta cheese

2 eggs beaten

Preheat your oven 200C. Grill the slices of the eggplant that

have been salted and brushed with the garlic paste on both sides.

After grilling place on paper towel to cool off and absorb any extra

moisture .Due to the oil in the garlic past there is no need to

brush the slices with oil. Grill the capsicum strips till the skin

turns black, remove capsicum, allow the capsicum to cool off and

remove black skin. Spray a corning ware dish with `cook and spray'.

First layer eggplant, rocket leaves, capsicum strips, spoon some

pesto sauce over the capsicum, crumble some sheep's feta over the

pesto. Repeat the entire process till the corning ware dish is

filled to the top. It is important to end with a layer of eggplant.

Pour the beaten egg over the layers. Use a spoon to make little gaps

in the layers so that the egg mixture can seep through the entire

dish. Bake 30 minutes. You can serve it hot or cold. A friend of

mine serves hers with a bottle of tomato pasta sauce. Got this recipe from a friend and it has become a family favourite.

Garlic Paste

1 whole head of garlic peeled. Place in the blender and blend.

Place blended garlic in a glass bottle. Add olive oil till all the

garlic is covered. Close with an airtight lid. Keep in the fridge.

Pesto Sauce

2 cups fresh basil leaves

30g pine nuts

1 clove of garlic

Black pepper to taste

10ml olive oil

Blend all of the above together to form a paste. Add the oil

gradually.

[De Kat]

Traffic Light Potatoes (nie vir mense op dieet nie!!)

1 Green capsicum

1 Yellow or orange capsicum

1 Red capsicum

Remove seeds and chop in long strips.

Add 1 onion, cut in rings

Add this to 100 ml vege oil and 100 ml olive oil. Bring slowly to boiling point, then lower heat and just simmer in oil for about 20 minutes.

Cook 5-6 potatoes in jacket until soft (moonlight variety works well - boiling potatoe)

Skin while hot and chop in biggish chunks. Chop parsley and add to potatoes, with salt and pepper.

Spoon capsicum mixture over, add as much oil as you like (all is good) and let it rest for 30 minutes to mix flavours. Warm up again and serve with a steak, braaivleis, fish, anything you like.

[Ing]

Lekker BYKOS... Let's go English 4 the "Souties".

This is a 'weird' but wonderful combination:

Fry 1 big red (or normal) onion

Add a dash of crushed garlic if your family allows it

Stir in 1 packet or those baby-tins of tomato PASTE (not sauce)

Remove from stove

Boil long thin sting-beans (just with the sides chopped off) - enough for 4 until 'al dente' - not soft.

Mix boiled beans into tomato-mixture.

If you have guests or want to zjoosh it up a bit: add 1 heaped tablespoon of grated parmesan.

Whalla! You have a healthier; lower kilojoule tasty mix that will remind you of a good Italian Bolognaise-sauce.

Enjoy!

[Blossom]

A rainy day in Adelaide..........

My family had a choice between Chicken A La King, Beef Stroganoff or curry and rice today.

They chose the latter, a thick curry made with beef cubes, onion, capsicum, chillies and spices.

On snowy white rice with some samballs.......

Nice Saturday all!