Kook met Rietmark
Kook met Rietmark

Kook met Rietmark : Moist Chocolate Brownies ...

brownies

www.geniuskitchen.com

Ingredients:
3/4 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup nuts, chopped
(eg pecan nuts)


Method:

  1. Preheat oven to 350 degrees.
  2. Grease a square 8x8 inch pan.
  3. Sift flour with sugar, salt, and cocoa.
  4. Add Butter, eggs, and vanilla.
  5. Use spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed with mixer.
  6. Stir in nuts until evenly mixed through.
  7. Pour into pan and spread out evenly.
Bake 20 to 22 minutes.
 



www.boerekos.com

Bestanddele:

1 koolkop grof opgekap
1 kop gevriesde ertjies
2 uie - opgekap
3 knoffelhuisies - gekneus en opgekap
1 groot aartappel in klein blokkies gesny
1 1/2 el sterk kerriepoeier
1 lourierblaar
1 kaneelstokkie
1/2 tl borrie
2 el asyn
150ml kookolie
250ml hoenderaftreksel
sout en peper na smaak
1 el botter


Hoe maak jy:

Verhit olie in 'n lekker diep kastrol, voeg lourierblaar en kaneelstokkie by
Voeg uie en knoffel by en braai tot sag
Voeg kerriepoeier by en roer vinnig deur, voeg asyn by, roer deur.
Pak gekapte kool bo-op gebraaide uie (moenie roer nie)
Plaas aartappelblokkies en gevriesde ertjies bo-op en gooi hoenderaftreksel oor
Sit deksel op en laat stoomkook stadig tot droog gekook en kool begin potbraai
Voeg sout en peper by, asook borrie en botter
Roerbraai stadig oor lae hitte vir paar minute, tot kool sag en geurig is - roer gedurig

Bedien dadelik

'n Maaltyd op sy eie, bedien saam met mieliepap of as 'n bygereg

Spring tuna & chickpea salad ...

Ingredients:

Dressing:
1 heaped tsp dijon mustard
1 Tbsp honey
4 Tbsp olive oil
Pinch of salt

Salad:
1 tin tuna in brine, drained
1 can chickpeas, drained
1 stick celery, chopped
1/2 ripe avocado, cubed
1 ripe tomato, cubed
1/2 small red onion, finely chopped
Fresh parsley leaves, for serving
Serves 2


Dressing:
1. Place the dressing ingredients in a jam jar, put the lid on and shake until the ingredients emulsify (become creamy)
2. Taste and check to see that the flavour balance is to your liking, if not adjust accordingly. Set aside.

Salad:
1. Place all the ingredients in a large mixing bowl and toss together lightly. Serve with the dressing.
2. Serve with pitas, fresh crusty brread, over penne pasta or couscous, or as a salad on its own

From Food Blogger
Sarah Graham

Coca-Cola Varkboud Tjops ...

Bestanddele:

4 varkboud tjops
1 blikkie Coca-Cola
125 ml tamatiesous
125ml blatjang
125ml gouestroop
2 e bruinsuiker
1 t fyn gemmer
Sout en peper na smaak
4 e botter

Metode:

1.
1. Verhit oond tot 180 grade Celsius
2. Meng saam: Coca-Cola, bruinsuiker, tamatiesous, blatjang, stroop en fyn gemmer
3. Plaas varktjops in oondpan, stip met botter en bedek met sous
4. Geur met sout en peper na smaak
5. Bedek met foelie, seël goed en bak in voorverhitte oond vir 45 minute
6. Verwyder foelie en bak oop tot klewerig en goudbruin gebak
7. Bedruip tussendeur met pansous

From: www..boerekos.com

Hot Mocha Puddings ...

Ingredients:

150ml milk
50g pitted prunes
2 tsp instant coffee
50g soft butter
50g icing sugar
1 large egg
50g ground almonds
2 tbsp cocoa
1 tbsp self-raising flour
4 scoops coffee or vanilla ice cream.
to serve (optional)
4 tsp coffee liqueur, to serve (optional)

Method:

1. Measure the milk in a large jug, then blend with the prunes and coffee in a food processor until smooth. Add the butter, sugar, egg, almonds, cocoa, flour and a pinch of salt, then blitz again to make a thick batter.

2. Scrape evenly and cleanly (don’t take the mixture up the sides) into 4 x 175ml ramekins (don’t use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 minutes. The puddings will still look a bit moist, but that’s fine. Stand for 5 minutes, then serve topped with a scoop of ice cream and a little liqueur, if you like.
From: BBC Good Food

Bacon & Spinach Quiche ...

Ingredients:

500g bacon - cut into thin strips
1 onion - chop finely
2 tbsp butter
1 tsp olive oil
100g spinach - cut into strips
175g mature cheddar - grate coarsely
1/2 cup cream
6 eggs
Salt & pepper

4 Servings


Method:

1. Preheat oven to 200°C.

2. Fry bacon in a dry pan over medium to high heat until crispy

3. Heat butter and olive oil in a large sauce pan over medium heat. Add onion and cook for few minutes until translucent. Turn the heat down and add the spinach, cook for about 3 or 4 minutes, stirring constantly until spinach wilts. Remove from heat.

4. Whisk together the eggs, cream, salt and pepper in a large mixing bowl. Add in cheese, onion & spinach mixture and the bacon. Stir well.

5. Butter a pie or quiche dish and pour in the quiche mix. Bake for 20 to 25 minutes until done. Check by inserting a knife in the center - it should come out clean. Let the quiche rest for 5 minutes before serving a slice of quiche per person.

From: Daily Dish

Nutty Magic Chocolate Bars ...

Ingredients:

125g butter or margarine, melted
150g chocolate or digestive biscuits, crushed
1 tin (395g) sweetened condensed milk
1 cup chocolate chips or chopped chocolate
2 1/2 cups chopped nuts, coconut or oats (or a combination of all)

Makes 24 bars

Method:

Preheat oven to 180°C. Grease and line a 20 x 20cm non-stick baking pan. Pour the melted butter into the tray and sprinkle the biscuit crumbs over evenly. Pour the condensed milk over. Layer the remaining ingredients on top one at a time and press down firmly with the back of a spoon. Bake for 25-30 minutes or until light brown. Loosen from the sides while still warm and cool on a wire rack. Cut into bars.

From: The Kate Tin

Marmite en Kaas Muffins ...

Wat jy benodig:         

1 koppie koekmeel
2 tl bakpoeier
knypie sout
mespunt rooipeper

3/4 koppie volroom melk
1 en 1/2 koppie gerasperde kaas

4 tl vol marmite
250g botter

Hoe maak jy:

Meng droë bestanddele saam in lekker groot bak.
Gooi kaas en melk by en meng mooi deur.
Skep lepelsvol in gesmeerde muffinpan.
Bak vir 20-25 min by 180 grade Celsius tot ligbruin.

Smelt die marmite en botter saam in 'n kastrol.
Bring tot kookpunt net voor jy muffins uit oond haal.
Gooi stadig oor muffins sodra hulle uit die oond kom

www.boerekos.com

Kondensmelk Grenadella Tert ...

Wat jy benodig:         

Kors:
1 pk Tennis beskuitjies,fyn gedruk
4 e botter of margarien, gesmelt

Vulsel:
1 pk suurlemoen jellie poeier
1 k kookwater 
1 blik kondensmelk 
1 blikkie grenadella moes 
 50 ml suurlemoensap

Hoe maak jy:

1. Maak kors van gesmelte botter en die koekie krummels. Druk dit vas met 'n metaallepel op die bodem van 'n tertbak.
2. Maak die jellie aan met die kookwater en laat afkoel.
3. Roer kondensmelk, grenadella moes en suurlemoensap by en meng deur.
4. Skep vulsel bo-op beskuitjiekors. Plaas in yskas tot benodig.

Vinnig en maklik!

Patatrol ...

Wat jy benodig:         

1kg patat
1 rol skilferkorsdeeg
150ml bruinsuiker
250ml room

Hoe maak jy:

1. Kook patats tot gaar. Maak fyn en laat afkoel.
2. Rol deeg uit en smeer patat 1cm dik oor deeg. Rol op en laat styf word in ys/vrieskas.
3. Sodra genoeg afgekoel., sny wiele van 2.5cm dik. en pak in gesmeerde oondbak.
4. Strooi bruinsuiker oor, en daarna die room.
5. Bak 30-40 minute by 180 grade C

Smaak so lekker soos poeding!


Curried Egg Salad Sandwich ...

Ingredients:

2 hard-cooked eggs, chopped
2 tbs plain Greek-style low-fat yoghurt
2 tbs chopped red bell pepper
1/4 ts curry powder
1/8 ts salt
1/8 t/s pepper
2 slices rye bread, toasted
1/2 cup fresh spinach
1 orange

How to make:

1. Combine eggs, yoghurt, bell pepper, curry powder, salt and pepper in a small bowl. Stir well.

2. Place spinach on rye bread, top with egg salad, and serve with orange on the side.

Recipe from: www.health.com

Beefy Macaroni Cheese ...

Ingredients:

30 ml oil
1 onion, chopped
400 g beef mince
50 ml flour
250 g elbow macaroni,
uncooked
15 ml fresh origanum,
chopped + extra to serve
750 ml beef stock
500 ml frozen peas and corn
Grated Parmesan cheese,
to serve

How to make:

Heat the oil in a saucepan and sauté the chopped onion until soft. Add the mince and brown well. Add the flour and stir for 1 minute.

Add the macaroni, origanum and stock to the saucepan, cover and bring to the boil. Reduce the heat and simmer for seven minutes, or until the macaroni is almost cooked.

Add the peas and corn and simmer for another two to three minutes, until cooked, and the pasta is al dente. Serve topped with fresh origanum and Parmesan cheese.

Recipe from Ideas Magazine

Peanut Butter Cookies ...

Ingredients:

1 egg
1 cup creamy peanut butter
1 cup sugar
1/2 cup chopped peanuts
1 tsp. vanilla

How to make:

Heat oven to 180 grade Celcius.
Beat egg in large bowl with mixer, until foamy. Add remaining ingredients, mix well.
Shape into one inch balls. Place 2 inches apart, on baking sheets.
Flatten, in crisscross fashion, with tines of fork.
Bake 10 minutes, or until lightly browned.
Cool on baking sheet for 1 minute. Remove to wire racks; cool completely

www.kraftrecipes.com

Roast Sweet Potato Salad ...

Ingredients:

1 box Fry's chicken style strips
2 sweet potatoes
1 half butternut
30ml olive oil
1 dash salt and freshly ground pepper to taste
60ml sweet chilli sauce
1 handful cherry tomatoes
30ml dark balsamic vinegar
2 handful fresh rocket
15ml sunflower oil
1 handful roasted seeds of your choice

How to make:

1. Dice the sweet potato and butternut, toss in olive oil and season with salt and pepper
2. Roast in oven at 180 grade Celsius for 20 minutes. Spoon the sweet chilli sauce over the sweet potato and butternut and roast for a further 10 minutes
3. Place the cherry tomatoes on a seperate roasting pan and drizzle with balsamic vinegar, olive oil and sugar. Roast for 10 minutes
4. Lightly fry Chicken Style Strips in oil, following instructions on the back of the pack
5. Toss all the ingredients together, garnish with rocket, roasted seeds and serve

www.picknpay.co.za

Mikrogolf Melktert ...

melktert

Bestanddele:

Kors:
Tennisbeskuitjies

Vulsel:
800ml melk
2 eiers
100g (125ml) suiker
25g (50ml) koekmeelblom
25g (50ml) mielieblom
Knypie sout
15ml botter of margarien
2ml vanieljegeursel
gemaalde kaneel

Metode:

Bring melk tot kookpunt in die mikrogolfoond.
Klits eiers goed, voeg suiker by en meng. Voeg koekmeelblom, mielieblom en sout by eiermengsel en meng goed.
Voeg eiermengsel by melk en roer goed en sit die vanieljegeursel by.
Sit terug in mikrogolfoond en kook tot dik, maar onthou om so elke minuut dit te roer anders maak dit klonte.
As klaar gaar is en dik genoeg, gooi in bak met tennisbeskuitjies as kors.
Strooi kaneel oor en sit in yskas vir so 3 ure en geniet.

Dankie aan Rietmark leser
Belinda Grobbelaar vir die resep

Easy Oxtail Stew ...

oxtail

Ingredients:    

10-12 med. oxtails
1 sm. onion
1/2 sm. head cabbage
3-4 med. carrots
3-4 potatoes
Water

Method:

1. Boil oxtails and onion for 3 1/2 hours in large pot until meat looks like it is falling off the bone.
2. Add cabbage. Dice carrots and potatoes and add to stew.
3. Cook 30 minutes longer. Serve warm with bread. It makes 4 good servings

From http://www.cooks.com/

Chicken Mayo Cheese Melts ...

Ingredients:    

2  slices of 100% rye bread, toasted
1  cooked chicken breast
3  tbs mayonaisse
chopped spring onion
salt and black pepper
2  thick slices of cheddar cheese
1  cup mozzarella
fresh parsley to serve

Method:

1. Shred the cooked chicken breast and mix through with mayonaisse, spring onions and seasoning.
2. Spoon the chicken and mayo on top of the toast, top with a slice of cheddar and mozzarella.
3. Grill in the oven until the cheese are melted and bubbly.
4. Serve with fresh parsley and seasoning.

More recipes at
Anina's Recipes

Melkkos ...

yogurttert

Ingredients:

2 litres fresh milk
350g cake flour, sifted
salt
4 Tbsp butter
Cinnamon sugar, for serving
Preserved figs, for serving

Method:

1. Slowly bring the milk to the boil in a saucepan over medium heat.
2. Mix together the flour and salt and rub in the butter.
3. Add the flour mixture to the milk, stirring continuously until the flour is completely incorporated.
4. Cover and slowly cook for 12 to 15 minutes, taking care not to let it burn.
5. Ladle into soup bowls, sprinkle with cinnamon sugar and top with slices of preserved fig

A recipe for melkkos from Rachel Botes of Carlton Cafe Delicious

Snertsop vir die koue...

yogurttert

Bestanddele:

2 1/2 k gedroogde ertjies
2 l water
1 wortel, gekap
2 uie, gekap
2 preie, gekap
2 aartappels. gekap
4 selderystingels, gekap
2 gerookte worsies, in ringe gesny
1 lourierblaar
sout en peper na smaak

Metode:

Spoel die ertjies goed af. Bring die water tot kookpunt en voeg dan die ertjies by. Kook vir 30 minute en voeg dan die wortel, ui, preie, aartappels, seldery, loerierblaar en wors by. Kook vir 1 tot 1 1/2 ure.

Lekker bygereg:

Plaas snye brood op bakplaat, sprinkel gerasperde kaas oor, gevolg deur repies spek en repies rooi ui.
Plaas onder die rooster tot die kaas gesmelt is. Bedien warm saam met die sop.

 

The Easiest Peanut Butter Fudge

yogurttert

Ingredients:

2 cups sugar
1/2 cup milk
1 tsp vanilla essence
3/4 cup peanut butter

Method:

1. Put sugar and milk in pan and bring to boil. Boil two and a half minutes.
2. Remove from heat and add peanut butter and vanilla. Stir just until mixed well.
3. Pour into greased pan (the smaller the pan, the thicker the fudge will be). Cool and cut.

 

Eenskottelgereg met varkworsies

yogurttert

Bestandele:

Varkworsies (genoeg vir gesin)
2 uie
125g spek
1 blik Italiaanse tamaties
1 blik baked beans
2 knoffelhuisies fyn gekap
Sout en peper na smaak

Metode:

1. Braai uie tot gaar
2. Braai spek en worsies ook liggies daarby
3. Gooi tamaties by, prut tot sous lekker dik is en worsies gaar is
4. Gooi baked beans by en laat deurkook tot goed warm
5. Bedien met rys of kapokaartappels en 'n slaai

Bron: Chrissie Haylicek, 
Watertand Resepte vir Oud en Jonk

Stampkoring Slaai

yogurttert

Bestandele:

1 koppie stampkoring
1 koppie gemengde groente
1 ui, gekap
1 pakkie bacon bits
1 koppie gesnyde blokkies kaas
Mayonaisse

Metode:

1. Kook stampkoring tot gaar
2. Braai die ui, bacon bits en gemengde groente tot sag/gaar
3. Meng alles saam in 'n bak met genoeg mayonaisse om alles te bevogtig
4. Geur met sout en peper na smaak

Dankie aan Jo-Anne vir resep  - stuur jou blits-resep via ons  webwerf, in blokkie onderaan
Kook met Rietmark bladsy

Laatslaper Vrugtekoek

yogurttert

Ingredients:

800g Gemengde koekvrugte

200g rooi of groen kersies

500ml Lemoensap

500ml Bruismeel

1/2 teelepel sout

Method:

1. Plaas koekvrugte, kersies en lemoensap in 'n bak, en laat staan dit oornag

2. Meng dit die volgende dag met die res van die bestanddele

3. Plaas in 'n ronde gesmeerde koekpan

4. Bak teen 140 grade Celsius vir 2 ure

5. Die koek vries goed as jy dit wil bêre

Nog resepte
http://www.rsg.co.za/resepte

Couscous with Prunes & Toasted Almonds

yogurttert

Ingredients:

250g Couscous
1 cup shredded almonds 1 cup pitted prunes, cut into pieces
5 tablespoons clarified butter (or use olive oil)
6 tablespoons freshly squeezed lemon juice
6 tablespoons chopped chives
1/2 teaspoon ground cinnamon
Coarse salt

Method:

1. Prepare couscous according to instructions on package.

2. Preheat oven to 180 grade Celsius.

3. Place almonds on a baking sheet and toast for 5 - 8 minutes, until golden brown.

4. Combine almonds with couscous, prunes, clarified butter/olive oil, lemon juice, chives and cinnamon. Season with salt.

More recipes
http://www.marthastewart.com/

Low-fat Strawberry Mousse

yogurttert

Ingredients:

1/4 cup boiling water
3 teaspoons powdered gelatine
3 egg whites
2 tablespoons caster sugar
500g low-fat strawberry yoghurt
250g strwaberries, halved


Deliver 6 portions

Method:

1. Place boiling water in a small heatproof jug. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside for 10 minutes to cool.
2. Using an electric mixer, beat egg white and sugar until soft peaks form.
3. Place yoghurt in a bowl. Gradually add gelatine mixture, whisking until well combined. Fold egg white mixture through yoghurt mixture until just combined. Spoon mixture into a 6-cup capacity bowl. Cover and refrigerate for 4 hours or until set.
4. Top mousse with strawberries and serve.

More recipes for spring at
http://www.taste.com.au/recipes/

Warm Aartappel Slaai

yogurttert

Jy benodig:

6 groot aartappels
250g Ontbytspek, gesnipper
125ml Sonneblomolie
2 Uie, gekap
125ml Blatjang
125ml Asyn
15ml Mielieblom
250ml Melk

LEWER 6 PORSIES

 maak jy:

Kook die aartappels in die skil in soutwater tot gaar. Trek die skille af, sny in blokkies en hou warm.
Braai die spek in 25ml van die olie tot gaar.
Skep uit en hou warm.
Soteer die uie in dieselfde pan, in die uitgebraaide vet.
Voeg oorblywende 100ml olie, blatjang en asyn by en kook ongeveer 2 min oor matige hitte sonder deksel.
Meng die mielieblom en melk, giet dit stadig by die uiemengsel terwyl dit terselfdertyd vinnig ingeroer word.
Meng die aartappels, spek en uiesous.
Hou warm tot opdiening.

Dankie aan Belinda Grobbelaar vir die maand se heerlik warm slaai-resep

Nog resepte ... druk uit en bêre

Vir die Honger

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Visvingerpastei ...>>

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Vir die Lekker

Yogurt Tert ...>>

Gemmerpoeding ...>>

Mieliepapmuffins ...>>

Choc-chip nagereg ...>>

Smaaklike piesangtert ...>>

Yogurttert ...>>

 


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