• Bobotie Pastei •
~Esmé Elford
Suid-Afrikaners kan met baie dinge spog.
* Mooi natuurskoon.
* Gasvrye, warm en vriendelike mense.
* Suid-Afrikaanse produkte soos Ouma Beskuit, Rooibostee en natuurlik Argilla Pottery.
Suid-Afrikaners hou van lekker kos en lekker eet – ons hou van leer bymekaar en eksperimenteer.
Enige Tradisionele en eg Suid-Afrikaanse geregte van die Gatsby in die Wes-Kaap, Bunny chow, Shisa nyama, Mogodu en ting, Roosterkoek, Pap en wors, Potjiekos tot Mopanie Wurms in Limpopo kan smaaklik, maklik en eenvoudig in Argilla Pottebakkersware voorberei word.
Kors
- 2 x 250ml, ongesifte koekmeelblom
- 10ml bakpoeier
- 1ml sout
- 125g botter of margarine
- 175ml melk
Meng die droë bestandele en vryf die botter in totdat dit soos fyn broodkrummels lyk. Voeg die melk by en sny met ‘n slaplem mes totdat ‘n sagte deeg vorm. Bedek met kleef plastiek en laat dit in die yskas rus vir halfuur.
Voer jou Medium Oval Roaster met 2 derdes van die deeg uit. Sit in ‘n koue oond en bak die leë kors teen 160°c vir 15 min.
Maak jou Bobotie-vulsel aan en maak dit gaar terwyl die kors bak.
Vulsel
- 500g maalvleis
- 1 ui, gekap
- 1 dik sny witbrood
- 1 eier, geklits
- 7.5ml appelkooskonfyt
- 7.5ml blatjang
- 7.5ml suurlemoensap
- 7.5ml kerriepoeier
- 2.5ml borrie
- 5ml sout
- handvol rosyntjies (opsioneel)
- koppie gerasperde kaas
In ‘n Medium Classic Roaster, meng al die bestanddele behalwe die kaas saam. Mikrogolf vir 15 minute lank op hoog. Roer twee maal met ’n vurk gedurende die kooktydperk.
Laat ’n rukkie staan en skep dan in die kors.
Gooi die kaas bo-oor, rol die orige deeg uit en sit dit bo-op. Maak 3 gaatjies vir stoom om uit te kom. Verf eier oor en bak vir 25 min tot goud bruin.
• Bunny Chow •
~Hannari Bester
For the "Bunny"
- 800g – 1 kg bread dough from your local super market
Divide the bread dough between 4 Individual Gourmet Roaster Bowls (200g – 250g each)
(You can leave it to rise for about 30 minutes – optional) Put it into a cold oven. Switch it on at 180ºC and bake uncovered for 30 – 35 minutes
Prepare the "Chow"
- 400g – 500g mince
- 400g – 500g Hawaiian stir fry vegetables
- 10ml crushed garlic
- 40g tomato puree
- 5ml sugar
- 15ml meat masala/curry powder
- 45ml apricot jam
- 45ml tomato sauce
- 15ml vinegar
- salt and pepper to taste
Mix all the ingredients in the Medium Gourmet Roaster and microwave on high for 10 – 15 minutes or until done. * Add any flavourings of your choice
• Lewer Brood •
~Hannari Bester
Nie almal se koppie tee nie, maar ek het op ‘n plaas grootgeword en dit het my laat terugdink aan die koue winters op die plaas, naby die koolstoof, waar ek my ma help bak en brou.
Die lewer kan vervang word met maalvleis (hoender, varkvleis of beesvleis) en die net-vet met spek (streaky bacon).
Bestandele
- 1kg vars gemaalde lamslewer / maalvleis
- 50 ml beskuit krummels / gekrummelde Weet-Bix
- 1 eier
- 1 fyn gekapte ui
- 30 ml bruin asyn
- 10 ml Worcestershire sous
- 5 ml knoffel en kruie speserye
- Aromat
- sout en peper
- ± 350 g net-vet - (beskikbaar by uitgesoekte slaghuise) (of vervang dit met 2 x 200 g spek (streaky bacon))
Metode
Week die net-vet in warm water tot sag. Voer ‘n Argilla Broodpan uit met die net-vet of spek. Meng die res van die bestandele saam en skep dit in die uitgevoerde broodpan. Vou die vet / spek oor die lewer om dit te bedek.
Bak vir 60 minute teen 160°C. Bedien met geroosterde groente, gewone dubbelroom jogurt en salsa.
• Morogo •
~Boniswa Tlale
Ingredients
- 1 bell pepper (green/yellow/red), sliced
- 1 bunch morogo/spinach, chopped
- 1 onion, chopped/sliced
- 15 ml butter/oil
- 1 small packet double cheese flavoured cheese curls
- Benny spice or salt, to taste
Method
Put the pepper and onion in the Medium Classic Roaster. Fry the onion and peppers for 5 minutes in the microwave on high. Add spice or salt and the chopped morogo/spinach. Cover with the lid and microwave for 10 – 15 minutes on high . Add the Cheese Curls and mix through. Serve as a delicious side dish.
• Kerrie Afval •
~Emileen Viljoen
Bestandele
- 1.5kg afval, baie goed gewas
- 2 teelepels seesout
- peper na smaak
- 2 eetlepels sonneblomolie
- 2 groot uie, fyn gekap
- 2 knoffelhuisies, fyn gekap
- 5 aartappels, geskil en in groot blokke gesny
- 45 ml kerrie-mengsel / masala
- 10 ml borrie
- 15 ml wit asyn
- 30 ml appelkooskonfyt
- 5 aartappels, geskil en in kleiner blokkies gesny
- 4 eetlepels tamatiepuree
Metode
Plaas die gewaste afval in ‘n Large Oval Roaster. Bedek met koue water en voeg die sout en peper by. Sit in ‘n koue oond, stel die hitte tot 160°C en bak vir 2 ure lank.
Braai intussen die aartappels, knoffel en uie in ‘n Medium Classic Roaster in 15ml olie vir 10-15 minute op hoog in die mikrogolfoond. Maak twee van die aartappelblokke fyn om die sous mee te verdik. Voeg die res van die bestandele by en sit eenkant.
Voeg die kerrie-mengsel na die 2 ure by die afval en plaas dit weer in die oond vir nog ‘n uur. (Onthou om jou kerrie-mengsel teen kamertemperatuur te hou sodat jy nie koue sous in jou warm bak gooi nie)
Bedien met rys, samp of pap.
• Chakalaka bread •
~Andrea van Oosten
Ingredients
- 1 packet of ready made bread dough
- 1 tin chakalaka of your choice (I use the mild one)
- 1 x 250ml cream
Method
Take a Medium/Large Oval Roaster and line the base with butter. Make little bread balls and place them in the Oval Dish. Pour the chakalaka and then the cream over the rolls. Bake for about 30 – 40 mins at 160°C or until bread dough is cooked.
• Tribe •
~Boniswa Tlale
Ingredients
- tribe, washed and cut into small pieces
- salt and pepper to taste
- 2 tablespoons sunflower oil
- 2 large onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, chopped
- 1 green pepper
Method
Put the washed tripe and all the ingredients in the Large Oval Roaster. Cover with cold water. Put in the oven, turn it on at 160°C for 2 -3 hours. Serve with papa.
• Sagopoeding •
~Marelize Geldenhuys
Bestandele
- 250ml sago
- 250ml suiker
- 1 eetlepel margarine of botter
- 1 teelepel vanilla geursel
- 1.5 liter melk
- knippie sout
- 3 eiers, geskei
- appelkooskonfyt
Metode
Week die sago vir 3-4 ure in 500ml melk. Mikrogolf die 1 liter melk, sout en margarine vir 10 minute op hoog in die Large Gourmet Roaster. Klits intussen die eiergele en suiker tot romerig. Voeg die geweekte melk-sago-mengsel by die gekookte melkmengsel en meng goed. Mikrogolf dit vir 5 minute op hoog. Haal uit die mikrogolf en roer goed. Klits die eierwitte styf. Vou die styfgeklopte eierwitte en vanilla liggies in. Laat staan vir 15 minute om te stol. Blop so hier en daar appelkooskonfyt. Geniet dit met vla of roomys.
• Roosterkoek •
~Hannari Bester
Ingredients
- 1 packet of ready made bread dough
- smooth apricot jam (or any other jam of your choice)
- 1 x 250ml cream
- 1 cup of grated cheese
Method
Roll out the dough about 5mm thin. Cut into 15cm x 15cm squares. Spoon about 20 – 30ml jam onto each base, then gather up the outsides and give it a bit of a twist to keep them together.
Put all the little baskets upside down in a Large Oval Roaster. Pour over the cream and then the cheese. Put it in the oven, turn it on at 160ºC and bake until crisp and golden brown.
• Sweet Potato Baskets •
~Sarie Brits
Ingredients
- 4 medium sweet potatoes, peeled
- 125 ml sugar (white or brown) or less
- 30 ml butter
- filo-pastry
- 125 ml brown/caramel sugar
- 250 ml fresh cream
Method
Cut the sweet potatoes into cubes and put them in a Medium Classic Roaster. Add the butter and 125ml (or less) sugar. Cover with the lid. Microwave for 10 minutes on high. Stir once during the cooking process. Set aside for 5 minutes. Do not drain the liquid.
Mash the sweet potatoes and leave to cool. Prepare the Filo-baskets. Carefully unroll the Filo-Pastry. Don’t worry if the pastry breaks a little, you can stick it together with the butter as you use it and won’t notice the difference in the end result. *Cover the unused sheets with a damp cloth to stop it drying out. Take one sheet of pastry and brush generously all over with some melted butter. Repeat and layer so that there are about 3 – 4 layers. Cut into “squares” of about “15cm x 15cm” with a sharp knife (I’ve measured the Filo and divide it into 9 equal parts – 12cm x 14cm) *Layering several sheets of pastry will make your finished dish sturdier.
Prepare a Medium Rectangular Bowl. Cover the bottom with the caramel/brown sugar. Spoon about 20 – 30 ml mashed sweet potatoes onto each base, then gather up the outsides and give it a bit of a twist to keep them together. Put all the little baskets in the bowl – about 15 will fit in – brush it with the remaining melted butter if you have some. Pour over the cream. Put it in the oven, turn it on at 160ºC and bake until crisp and golden brown. *You can also prepare individual portions in the Argilla Soufflé dishes.
• Beesstertbredie •
~Hannari Bester
Bestandele
- 2 beessterte, in porsies gesny
- 2 uie, gekap
- 1 pakkie sampioene, gesny of heel
- 100ml Worcestershire sous
- sout en peper
- 2 klein blikkies tamatie puree
- 2 teelepels suiker
- 4 groot tamaties, gekap
- 4 lourier- / suurlemoenblare
- potjiekosgroente (opsioneel)
Metode
Meng al die bestandele in ‘n Large Gourmet Roaster. Bak met die deksel op teen 160°C vir ongeveer 3 ure, totdat die vleis sag en sappig is. Bedien met rys, samp of pap.