sweetcorn tert


– 4 eetlepels botter
– 4 eetlepels suiker
– 4 eiers
– 3 eetlepels mazena
– 2 teelepels bakpoeier
– 1 teelepel aromat
– 375 ml melk
– 2 blikkies sweet corn


1.Klits die botter, suiker en eiers tot room.
2.Voeg die droë bestanddele by.
3.Meng die melk en aromat.
4.Voeg melk en mielies by, meng beslag goed.
5.Bak teen mattige hitte vir so 45 minute of tot gaar.

Nota: Ek maak altyd die beslag dubbel aan en bak in ‘n oondpan, Dan kan tussen 6 na 8 mense elkeen ‘n porsie kry!

Mozzarellakaas-poffers met suikermielies en sprietuie


• 1 x 410 g-blik geroomde suikermielies
• 4 sprietuie, in skyfies gesny
• 200 g mozzarellakaas, in blokkies gesny
• 100 ml gerasperde cheddar
• 2 groot eiers, liggies geklits
• 30 ml gekapte pietersielie
• 1 rissie (opsioneel)
• 200 ml bruismeel
• sonneblomolie vir vlakbraai
• suurroom en ’n slaai om voor te sit

1 Meng al die pofferbestanddele in ’n groot mengbak totdat dit ’n gladde beslag vorm.

2 Verhit ’n dun lagie olie in ’n groot pan. Skep lepels vol van die beslag in die warm olie en braai dit vir twee minute of tot borrels op die oppervlak van die poffers begin vorm. Draai dit om en braai dit vir nog een minuut of tot goudbruin.

3 Skep die poffers uit die pan en pak dit op kombuispapier sodat die oortollige olie kan dreineer. Sit dit dadelik voor met suurroom en ’n slaai.

Stick of Butter Rice- the best rice you’ll ever eat



  • 1 c. uncooked white rice (NOT instant)
  • 1 (10 oz) can of Condensed French Onion Soup
  • 1 (10 oz) can of Beef Broth
  • 1/2 c. of butter, sliced


  • Preheat oven to 425 degrees.
  • In a 9×9 inch baking dish combine rice, soup and broth.
  • Cut butter into slices and place on top of the mixture.
  • Cover with foil and bake for 30 minutes.
  • Remove cover and bake 30 minutes more.

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.

The Food Lab’s Foolproof Onion Rings



  • 2 large onions, cut into 1⁄2-inch rounds
  • 2 quarts peanut oil
  • 1 cup all-purpose flour
  • 1⁄2 cup cornstarch
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon paprika
  • 3/4 cup light-flavored beer (such as PBR or Budweiser), ice-cold
  • 1/4 cup 80-proof vodka
  • Kosher Salt


  1. 1.

    Separate the onion rounds into individual rings. Place in a gallon-sized zipper-lock freezer bag and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).

  2. 2.

    When ready to fry, remove the onion rings from the freezer bag, transfer to a bowl, and thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels and dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring and discard (the rings will be very floppy). Set aside.

  3. 3.

    Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat. Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together. Combine the beer and vodka in a small bowl.

  4. 4.

    Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping the rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer the rings to a large mixing bowl lined with paper towels and toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet and kept hot in a 200°F oven while you fry the remaining rings. Serve the rings immediately.

Stampmielies en Bone met Spek


Op die oudtydse manier, nes ouma sin !!

3 kop droë stampmielies
2 kop droë gespikkelde bone
200 g varkspek in blokkies gesny
bietjie botter
swartpeper na smaak

**Spekkies – In bietjie botter gebraai tot liggies bruin
Vroegdag gooi jou stamp en bone in ‘n lekker groot skottel

Spoel goed deur met koue water
Kook ‘n ketel water, gooi jou stamp mengsel in bak wat kan seël
Voeg net genoeg kookwater oor om als te dek
Sit deksel op en laat staan tot agtermiddag
Spoel goed af tot water helder is, gooi in lekker groot pot
Giet kookwater oor en bring to kookpunt, verminder hitte kook vir 20 min
Spoel weer deur tot skoon met koue water
Gooi weer genoeg kookwater oor om te bedek
Prut oor lae hitte vir een uur roer af en toe
Voeg nou spekkies by
Sout en peper na smaak
Voeg bykomende kookwater by om als net te bedek
Prut omtrent 45 min tot al die water verdamp en stamp sag is
Bedien warm met bredies,beestert,kerrie afval, eindloos lekker..

Bacon Onion Rings with Bacon Ranch Dipping Sauce



Onion Rings:

(3-4 cups vegetable oil in a medium pot)

1 large Vidalia onion (try to pick one that is long, not wide)

1 cup whole milk

2 Tbsp bacon drippings

3 crispy bacon strips, finely minced

1 heaping cup all purpose flour

1 tsp baking powder

½ tsp paprika


Bacon Ranch Dipping Sauce:

⅓ cup buttermilk

¼ cup sour cream

2 Tbsp mayo

2 garlic cloves, pressed

1 Tbsp bacon drippings

2 bacon strips, finely minced

1 Tbsp minced fresh dill weed

1 Tbsp minced fresh parsley

Salt and fresh cracked black pepper


Preheat oil in a pot, over medium heat.

Peel and slice whole onion to create rings. Peel off the little, clear membrane that is in between the onion rings.

In a medium mixing bowl whisk milk, bacon drippings, flour, baking powder, paprika and salt together until smooth.

Crumble crispy bacon strips and then mince them as finely as possible with a knife. Add minced bacon bits into the batter and mix until evenly incorporated.

Dip a few onion rings into the batter, covering it completely, and gently add them to the heated oil, once at a time. Cook onion rings in batches until deep golden. You will want to cook over medium heat that way batter doesn’t get dark too fast, leaving you with a raw onion inside. Cooking it on medium heat for a longer period of time will cook the onion inside.

For dipping sauce: whisk all ingredients together in a small bowl, until all incorporated.

Make sure to use the same method for mincing bacon as you did for onion rings.

Barbecue, Bacon, and Blue Cheese Potato Salad


Yield: Serves 4 to 6

Prep Time: 20 minutes

Cook Time: 40 minutes


7 large red potatoes, washed
5 slices cooked bacon, diced
1 cup mayonnaise
2 tablespoons barbecue sauce
2 tablespoons yellow mustard
2 celery ribs, diced
1/2 cup red onion, diced
1/4 cup parsley, chopped
1 tablespoon tarragon, chopped
1/4 cup blue cheese crumbles, garnish
salt and pepper to taste


Fill a large stock with water. Add the red potatoes and bring to a boil. Boil the potatoes for about 35 minutes or until fork tender. Drain the potatoes and set them aside in a bowl to slightly cool before slicing into quarters.

Meanwhile, in a large bowl, combine mayonnaise, barbecue sauce, yellow mustard, salt and pepper. Add the sliced, cooled potato quarters, celery, red onion, parsley, tarragon, and bacon. Gently fold combine everything. Sprinkle blue cheese on top and serve immediately.

Baked pumpkin with spinach and cheese


1 pumpkin
Salt and pepper to taste

Olive oil
1 cup grated cheddar cheese
1/4 cup feta crumbled cheese
2-4 garlic cloves (to taste)
4 slices bacon, cooked until crisp, drained, and chopped
About 1 cup snipped fresh spinach or frozen spinach
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg

Preheat the oven to 180*degrees C.
Line a baking sheet with baking paper or foil.
Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with olive oil and salt and pepper, and put it on the baking sheet.
Mix spinach, cheeses, garlic and bacon together in a bowl.
Pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it.
Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened.
Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully transfer it to a platter.
You can either spoon out portions of the filling, or you can cut into wedges.

Kerrie-boontjies (pickled curry beans)


Serves 6


  • 250 gram fresh green beans
  • 1 medium onion (approximately 125 gram), finely chopped
  • 1/3 cup (90 ml) white vinegar
  • 1/3 cup (90 ml) white sugar
  • 1 teaspoon (5 ml) mild curry powder
  • 1 teaspoon (5 ml) turmeric
  • ½ teaspoon (3 ml) salt
  • 2 teaspoons (10 ml) cornflour


  1. Fry the onion in a little olive oil or butter until soft.
  2. Rinse green beans under water and snap off the stems. Remove strings if present.
  3. Slice the beans finely, add to the fried onion and cook together until the beans start to soften. Take care not to overcook the beans, you want it to be al dente.
  4. Make the sauce while the onion and beans cook together: use the cornflour and a tablespoon water to make a smooth paste. Heat the rest of the sauce ingredients gently in a small saucepan and stir until the sugar dissolved. Increase the temperature until it starts boiling, add the cornflour mixture and stir until thickened.
  5. Combine the sauce with the bean and onion mix. Bring it to the boil, remove immediately and let it cool down.

Serve cold as a salad.


If you want to make a larger batch to bottle and preserve, increase the ingredients as follows:

  • 2 kg fresh green beans
  • 1 kg onion
  • 3 cups (750 ml) white vinegar
  • 3 cups (750 ml) white sugar
  • 3 tablespoons (45 ml) curry powder
  • 2 tablespoons (30 ml) turmeric
  • 1 tablespoon (15 ml) salt
  • ½ cup (125 ml) cornflour

You will need enough preserving bottles for 3.2 litres.

Wash your bottles and sterilize in the oven for at least at for half an hour at 100°C.

Hannie’s method for bottled pickled curry beans is slightly different. Instead of frying the onions in olive oil, they are poached in boiling water: cover the onions with boiling water, drain after 15 minutes, and repeat.

Once the sauce is ready, add it to the bean and onion mix and boil together for a minute or two. Pour boiling mixture into sterilized bottles and seal.

Store opened bottles in the fridge.

Apple fritters


Just 15 minutes and you are done, i serve it with Cinnamon sugar or home-made caramel sauce or just a sprinkle of icing sugar.
1 heaping cup all purpose flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favourite kind for eating, peanut sized or smaller
oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup Icing sugar + 1 T. milk or more)
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat,gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 180° C. It is always a good idea to test one to ensure it comes out like you are expecting.