Wonder jy soms wat die beste gaarmaakmetode vir ‘n spesifieke bestanddeel is? Die regte keuse kan nogal ’n groot verskil aan die eindresultaat maak. Dit gee ook ekstra geur én behou meer van die tekstuur, kleur, geur en voedingswaarde.
Maak ’n slag dié klein frikkadelletjies op pastarys as ’n geurige manier om dit voor te sit.
En terwyl jy frikkadelletjies maak, kan jy dié deel van die resep sommer verdubbel. Klein frikkadelletjies is ewe lekker warm of koud en perfek vir ’n kosblik of om vir ’n volgende ete te vries.
As a child, this was one of my all-time favourite winter desserts. It’s called a self-saucing citrus pudding and just what you need on a cold day. I can imagine the flavours as I am writing. The feather light batter on top has a sweet-sour sauce which forms underneath as it bakes and is quite a surprise element if you have never eaten this before. So, if you’re making this for the first time, don’t be alarmed when you dish up – this is how it’s supposed to be.
Vars vis is altyd my eerste keuse as dit by vis kom, maar as dit nie beskikbaar is nie, is daar wonderlike en maklike etes wat met gevriesde vis gemaak kan word. In dié resep word porsies vis in ’n tuisgemaakte tamatiesous in die oond gebak en daar is geen ander geurmiddels nodig nie – koningskos.
South Africans love curries – in any shape, form and strength. Curries are considered part of the rainbow of dishes in South African cuisine and synonymous with winter. I developed this recipe many years ago for The AMC Book and it remains my go-to curry recipe.
Curries can be served with a range of side dishes and accompaniments. From just rice to spooning it into a roti, on naan bread and topped with a fresh salsa or a dollop of plain yoghurt to soften the spicy flavours of a curry. Fresh coriander leaves and a homemade sambal are fabulous with all of these options and complements the spices beautifully. Cook up many a curry this winter.