hallo almal,

wel ek wil sommer weet of enigeiemand n voorstelling vir my het vir wat dalk n goeie nagereg is saam met bobotie....dit moet iets wees wat Kanadese nie sal afskrik nie. Ek beplan om dit vir my verjaarsdag te maak, so dalk iets wat baie mense kan voed? Enige voorstelle vir "secret" ingredients in die bobotie is ook welkom! Dis my eerste offisiele ete wat ek hou (ek raak nou eers 22), so enige help is welkom siende dat ek nie my ma se help hier het nie!

p.s. as julle kinders het rondom my ouderdom, is hulle welkom om te kom!

A nice spring salad, or tomato/onion salad, or braised cabbage, or yellow rice with raisins. Good luck with your dinner!

Oh, btw, I do have a daughter your age, but she lives in Florida , but I'm sure she would've loved to have come if she were here. How many guests do you have, so far?

Bobotie
A Traditional dish, made with mince and egg and served on yellow rice (see below) with Mrs Balls Chutney!
Preheat oven to 180c or 350F
Ingredients:
1kg or 2.2 lbs. ground beef
2 medium sized onions, peeled and thinly sliced
30ml or 2 tablespoons sunflower oil
15ml or 1 tablespoon medium strength curry powder
5ml or 1tsp turmeric
30ml or 2 tablespoons white vinegar or lemon juice
15ml or 1 tablespoon sugar
15ml or 1 tsp salt
2ml or 1/2 tsp black pepper
2 slices white bread
250ml or 1 cup milk
2 large eggs
75 gr 2 1/2 ounces raisins
45ml or 3 tablespoons fruit chutney
grated rind of one lemon (optional)
2 bay leaves
6-12 almonds blanched and quartered
6 lemon leaves

Parboil the onions in a little water until opaque and drain reserving the water, chop and fry in the oil until just golden colored. Add the curry power and tumeric. Fry for 2 minutes stirring all the time then add the vinegar or lemon juice, sugar, salt and pepper. In the meanwhile, soak the bread in milk, then squeeze dry, strain the milk and set aside. Crumble the minced raw meat into a pan with the onion water and a little boiling water. Cook for 5 minutes. Lightly mix the meat, bread, onion mixture with 1 egg, raisins, chutney and lemon rind if used. Pack into a buttered casserole and add the bay leaves cover and bake for 1 1/2 hours. Remove from the oven and stick the almonds and lemon leaves (turned into cones shapes) into the meat. Whip the remaining egg with the milk add about 1/2 cup more milk to make 250ml or a full cup and carefully pour over the meat over the back of a spoon. Return to the oven turning the heat down to 300F or 180C and bake uncovered for 30 minutes. It is nice with white fluffy rice and fresh veggies or a crisp green salad.

Shucks! Just realized what 'nagereg' means. I thought you wanted something to serve with - a side dish. Sorry. How about a basic trifle, or fruit salad (strawberries, bananas, oranges and kiwis) and ice cream? Those will be a nice finish to something spicy.

Hallo!
Ek persoonlik dink die 'secret ingredient' in bobotie is 'n gerasperde appel en die amandels, en 'n bulgaarse yoghurt mengesltjie vir die bo-oor gooi - dan bak hy so 'n lekker korsie. En as jy 'n suurlemoen boom se blaar in plaas van 'n 'bay leaf' blaar bo-op kan sit vir die bak - yummie.
ek dink een van die ander resepte wat gepos is het appel in?

Ek sou ook rys en slaai bedien, en onthou om opgesnyde piesang en klapper en blatjang gereed te he as 'condiments', die piesang en klapper maak dit baie lekker!

Wat van 'n 'smooth & creamy' tipe poeding? iets soos 'n aarbei mousse, iets wat nie te soet is nie?
ek is seker hier is baie 'tert' en mousse resepte! as jy iets spesifiek soek, laat weet, dan sal ek in my Wenresepte en Kook&Geniet gaan krap!

lekker bak en brou!!!

I agree with Debbie, a nice trifle would be a good thing....the custard and fruit and stuff......yummy!

Or even something simple like chocolate pudding layered with cream and bananas, that looks like a trifle??

How is goes well

D.

Nagereg saam met Bobotie

"'n Lekker malvapoeding saam met bobotie en dan gebruik ek sommer Breyers se Vanilla roomys so skeppie daarmee saam en die Kanadese is baie mal daaroor. As jy nie die resep het nie, ek het 'n baie maklike baie lekker een want party van die malva poeding resepte is nogal baie complicated en effort om te maak. Myny is 'n "breeze"

Lovies

Johanna

As jy dit baie dringend wil he kan jy my e-pos johannaoosthuizen@shaw.ca of ek weet ook nie waar jy is nie maar hier is my foonnommer 604-875-1947
Vancouver.

hi almal,
wil net dankie se vir al die voorstelle. Ek het skoon vergeet van malva or trifal poeding...dit sal nogaals goed by die bobotie gaan!
En die appel is nogaals iets wat ek nog nie voorheen probeer het nie! Maar dit klink of dit kan werk....

Dankie nogmaals,
yvette

Ag dis so lekker om oor kos te praat !

Ek vervang graag die wit brood wat gewoonlik geweek word in melk in bobotieresepte met n handvol droe oats, die soort wat mens oats pap mee maak. Ek vind dit maak die bobotie lekker los en nie so kluitjierig nie en dis bietjie gesonder ook nog met al die vesels in en dis gouer vir my as om nog die brood te laat week. Ek gebruik ook oats in al my frikkadel resepte. Omdat dit n droe bestandeel is, gooi dan net bietjie meer vloeistof in vir n heerlike sappige bobotie.

Ek weet ook nie of die Kanadese gestoofde droevrugte as n bygereg ken nie. Ons is lief daarvoor en dis n lekker bygereg wat tjop tjop in die mikrogolf sommer gemaak word. As kind onthou ek het ons baie in die Bolandse nat triestige winters warm poeding geeet en my ma was lief om vir ons gestoofde droevrugte en warm vla te maak. Lekker gesond ook nog.

Ja, ek wonder ook wat sal die Kanadese nou erg geniet as mens hulle oornooi vir n tradisionele ete ? Ek weet hulle geniet n braai, veral as jy vir hulle voor die tyd se ons gaan pap en sous eet, dan rek die oe omtrent !!! Veral krummelpap het meeste van hulle nog nooit gesien nie.

Iets wat ek ook graag vir hulle laat inkry is rooibosmelktee. Maak n vuurvaste ou keteljie vol melk en sit so n sakkie of 2 rooibostee daarin en laat dit lekker lank op die stoof trek en gee dan daarby vir hulle tuisgebakte beskuit en die span leer weer iets nuuts. Rooibosmelktee smaak nie so wild nie. Maar gewoonlik moet mens eers vir hulle wys hoe om die beskuit te week in die koffie/tee en dan snap hulle ons gewoonte !

nft

Beslag:

20 ml botter
250 ml strooisuiker
2 eiers
125ml fyn appelkooskonfyt
5ml koeksoda
125 ml melk
5ml asyn
250 ml koekmeel gesif
knippie sout

Sous
250 ml wipping cream
180 ml suiker
125 g botter
125 ml kookwater
5ml vanielje geursel

Voorverhit die oond tot 180 C or 350 F
Smeer groteruge oonbak met botter of margarien of spuit met pam
Verroom die botter en strooisuiker
Voeg die eiers een vir een by en klits goed na elkeen
Voeg die appelkooskonfyt by.
Roer die koeksoda in die melk in en voeg die asyn by.
Voeg dan die gesifte koekmeel en sout om die beurt met die melk by die botter en suiker mengsel.
Skep die beslag in die voorbereide oondbak. Bak sowat 45 min. lank of tot gaar in 'n toetspen skoon uitkom.
Meng intussen al die bestanddele vir die sous en verhit dit tot kookpunt .
Giet die sous oor die gaar warm poeding sodra dit uit die oond kom.

Dien op met vla of met die Breyers Vanilla roomys.

Geniet dit, dit is O so lekker

I have a excellent peri peri chicken liver recipe if you want it Colleen, let me know, because not many people eat it,

Johanna - yes I would like the recipe for the chicken livers. Also can you please tell me - is "strooisuiker" castor sugar or icing sugar or something else?? thanks

Me MEE! I know that one!

Strooisuiker = castor sugar
Versiersuiker = icing sugar

...en alles wat soet is, word 'n 'dessert' genoem!!

The recipe hanging here without a name:: It is called Malva Poeding!


Chicken livers peri-peri

Buy some fresh chiken livers without lots of fat and stuff on them. Safeway is usually good for this.

Chop livers very finely.
One onion finely chopped.
One clove of garlic minced.
Fry in Peri Peri oil (you can get that from Out of Africa Trading on the web, they send it overnight on the bus) or if you have a Nando's there, you can buy it from them.
Add a little wine or brandy.
If you want it hotter in taste - add a dash of Tabasco.

Litlle salt to taste.

Serve with fresh french bread or rolls!!

Enjoy

Do not fry for to long or it gets like rubber. Just until the livers are not red anymore.

It should be soft and juicy.

If you have a hard time finding Castor sugar here...and that is what i found...You can buy "Berry Sugar" at the grocery store....Same thing.

here in the US the castor sugar is also called "superfine" sugar.

Johanna thanks for the chicken livers recipe - my hubby loves them , I will make them as a treat for him.

Colleen

Castor sugar here is called "fruit sugar" too, I use it all the time in the bread recipes.

D.

'n piesang of twee opgesny is heerlik in bobotie!

Last time I made bobotie for my american friends I served melktert for dessert. It was a huge hit!

Johanna,

I would also love to a recipe for chicken livers peri-peri. I'm quite a big fan even though not a lot of people like it.

Opps, sorry didn't see the recipe already posted. I guess I didn't go to the second page.

Johanna
Try it with sherry instead of brandy, or give it a bit of brown sugar. I found that one of those little "cup blenders" does the trick for giving it a really smooth texture. The other really nice extra is a bit of cream or yoghurt added. For Peri-Peri I used the Robertson spice powder(compliments of Florence In Oakville), and then for frying I used olive oil.
mmmm!!!!!!!!!!!!