Die natuurlike soet smaak van botterskorsie is perfek as bykos – iets waarvoor Suid-Afrikaners baie lief is. Hier is ’n effens ander aanslag, want die stukkies geroosterde suurlemoenskil is ’n heerlike verrassing. Hasselback-styl word oorspronklik met aartappels gedoen, deur hulle in dun skyfies, maar nie regdeur nie, te sny en dan so in ‘waaiers’ tot goudbruin en bros te rooster.
Wie’s nie dol oor ’n stapeltjie warm pampoenkoekies nie? Maar het jy dit al met botterskorsie gemaak? Probeer gerus ook dié aromatiese botter met vars salie – jy gaan ’n nuwe geur-wêreld ontdek. Die kaneelstokkie waarmee die botterskorsie gekook word, gee dit ook ’n ekstra spesiale geur. En as die idee van die saliebotter jou glad nie opgewonde maak nie, is jy welkom om dit met die tradisionele kaneelsuiker voor te sit. Maar probeer gerus die botter, jy sal nie spyt wees nie.
Happy Spring! This is a flavour combination like no other and perfect to prepare one of these warm spring days. The sweetness of the roasted butternut and soft feta balances so well! The dressing made with orange juice and balsamic is heavenly with both the lentils and butternut.
Everyone knows a butternut soup and there are many variations. This is definitely my favourite way to prepare this popular soup. Roasting the butternut with spices before blending it, enhances the natural sweetness of the butternut and adds a nuttiness to the flavour. The chickpeas are a great source of protein and also delicious when seasoned and roasted with spices. This soup is equally good as a family meal or to serve for a special meal.
A pie is the ultimate comfort food. In this recipe I use bacon, which is quite salty, but the rest of the seasonings are all natural and fresh. The filling of butternut, bacon, sage and leeks is really special. And in this recipe, it’s really easy to use the phyllo – something a lot are hesitant to work with. Just follow the easy steps in this recipe for a fabulous supper. All you’ll still need, is a big green salad!