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22/09/2026

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22/09/2026

🍗✨ GOUE KOESKOES-GEVULDE OONDHOENDER

’n Sappige geroosterde hoender met ’n geurige soet-sout koeskoesvulsel

Genoeg vir 4–6 mense

’n Heerlike variasie op tradisionele oondhoender! Die sagte koeskoes word verruim met soet rosyne, heuning, geroosterde amandels en ’n tikkie kaneel. Die hoender word met botter en paprika ingevryf en stadig gerooster totdat die vel goudbruin en bros is.

🥣 VIR DIE KOESKOESVULSEL

- ¾ koppie koeskoes
- ⅓ koppie rosyne
- 6 teelepels botter
- 1 eetlepel heuning
- ½ teelepel fyn kaneel
- ¼ koppie amandels, geskil en liggies gerooster
- Sout en vars gemaalde swartpeper na smaak

🍗 VIR DIE HOENDER

- 1 groot heelhoender
- Sout en vars gemaalde swartpeper na smaak
- 2 teelepels paprika
- 2 eetlepels sagte botter
- 1 koppie hoenderaftreksel

👩‍🍳 METODE

1. Berei die vulsel voor

Berei die koeskoes volgens die aanwysings op die verpakking. Wanneer dit gaar is, maak dit liggies met ’n vurk los sodat die korreltjies nie aan mekaar vasklou nie.

Roer die rosyne, botter, heuning, kaneel en geroosterde amandels by. Geur met sout en swartpeper.

2. Berei die hoender

Geur die hele hoender binne en buite met sout en swartpeper. Vryf die paprika liggies oor die vel.

Skep van die koeskoesmengsel in die holte van die hoender. Hou die res van die vulsel eenkant om later saam met die hoender voor te sit.

Bind die hoender se boudjies met kombuistou bymekaar.

3. Rooster

Smeer ’n bietjie van die botter oor die bodem van ’n oondpan. Plaas die hoender met die borskant na bo in die pan.

Smeer die res van die sagte botter oor die hoender en giet die hoenderaftreksel rondom die hoender in die pan.

Plaas in ’n voorverhitte oond teen 180 °C en rooster vir ongeveer 1½–1¾ uur, of totdat die hoender mooi goudbruin en gaar is.

Bedruip die hoender van tyd tot tyd met die heerlike pansappe.

4. Bedien

Plaas die geroosterde hoender op ’n mooi opdienbord. Verhit die oorblywende koeskoesvulsel en skep dit rondom of langs die hoender.

Bedien warm saam met jou gunsteling groente, slaai of ’n vars broodjie.

💡 KOMBUISWENK

Die hoeveelheid vulsel is genoeg vir 2 groot hoenders. Maak sommer twee hoenders gelyk gaar en gebruik die tweede een vir die volgende dag se kos.

Oorskiethoender is perfek vir hoendertoebroodjies, hoenderslaai, kosblikke of ’n vinnige hoender-en-pastagereg ná ’n lang dag.

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🍗✨ GOLDEN COUSCOUS-STUFFED ROAST CHICKEN

A juicy roast chicken with a delicious sweet-and-savory couscous stuffing

Serves 4–6

A delicious variation on traditional roast chicken! The tender couscous is enhanced with sweet raisins, honey, toasted almonds and a hint of cinnamon. The chicken is rubbed with butter and paprika and slowly roasted until the skin is golden brown and crispy.

🥣 FOR THE COUSCOUS STUFFING

- ¾ cup couscous
- ⅓ cup raisins
- 6 teaspoons butter
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- ¼ cup almonds, blanched and lightly toasted
- Salt and freshly ground black pepper to taste

🍗 FOR THE CHICKEN

- 1 large whole chicken
- Salt and freshly ground black pepper to taste
- 2 teaspoons paprika
- 2 tablespoons softened butter
- 1 cup chicken stock

👩‍🍳 METHOD

1. Prepare the stuffing

Prepare the couscous according to the instructions on the package. Once cooked, gently fluff it with a fork so that the grains do not stick together.

Stir in the raisins, butter, honey, cinnamon and toasted almonds. Season with salt and black pepper.

2. Prepare the chicken

Season the whole chicken inside and out with salt and black pepper. Lightly rub the paprika over the skin.

Spoon some of the couscous mixture into the cavity of the chicken. Set the remaining stuffing aside to serve with the chicken later.

Tie the chicken legs together with kitchen twine.

3. Roast

Spread a little of the butter over the bottom of a roasting pan. Place the chicken breast-side up in the pan.

Spread the remaining softened butter over the chicken and pour the chicken stock around the chicken in the pan.

Place in a preheated oven at 180 °C (350 °F) and roast for approximately 1½–1¾ hours, or until the chicken is beautifully golden brown and cooked through.

Baste the chicken from time to time with the delicious pan juices.

4. Serve

Place the roasted chicken on a beautiful serving platter. Reheat the remaining couscous stuffing and spoon it around or alongside the chicken.

Serve hot with your favourite vegetables, salad or fresh bread.

💡 KITCHEN TIP

The amount of stuffing is enough for 2 large chickens. Why not roast two chickens at the same time and use the second one for the next day’s meal?

Leftover chicken is perfect for chicken sandwiches, chicken salad, lunchboxes or a quick chicken-and-pasta dish after a long day.

21/09/2026

🥩🔥 BRAAI-RUMPSTEAK OP ROOSTERKOEK MET CHAKALAKA 🔥🥩

Sappige steak, vars roosterkoek en warm, geurige chakalaka – só lyk ’n behoorlike Suid-Afrikaanse braai! 🇿🇦❤️

As jy mal is oor ’n goeie braai, gaan hierdie een beslis op jou gunstelinglys kom. Sagte, sappige rumpsteak word in dun repies gesny en saam met varsgebakte roosterkoek en ’n lekker pittige chakalaka bedien. Eenvoudig, vullend en flippen lekker! 😍🔥

🫓 ROOSTERKOEK

Bestanddele

- 500 g koekmeel
- 10 g kitsgis
- 1 eetlepel suiker
- 1 teelepel sout
- 350 ml louwarm water
- 2 eetlepels olie

Metode

1. Meng die meel, kitsgis, suiker en sout in ’n groot mengbak.
2. Voeg die louwarm water en olie bietjies-bietjies by en meng tot ’n sagte deeg vorm.
3. Knie die deeg vir 8–10 minute totdat dit glad en elasties is.
4. Bedek en laat dit ongeveer 1 uur op ’n warm plek rys, of totdat dit verdubbel het.
5. Knie die deeg liggies af en verdeel dit in 6–8 gelyke porsies.
6. Vorm elke porsie in ’n ronde, effens plat roosterkoek.
7. Laat die roosterkoeke nog 15–20 minute rus.
8. Braai stadig oor matige kole totdat hulle mooi goudbruin buite en gaar binne is. Draai gereeld om.

🥩 GEURIGE RUMPSTEAK

Bestanddele

- 2–4 rumpsteaks
- Sout na smaak
- Varsgemaalde swartpeper
- 1 eetlepel olie
- 1 teelepel braai- of vleisspeserye

Metode

1. Haal die steaks 20–30 minute voor die tyd uit die yskas.
2. Smeer dit liggies met olie en geur met sout, peper en vleisspeserye.
3. Plaas die steaks oor baie warm kole.
4. Braai ongeveer 3–5 minute aan elke kant, afhangend van die dikte en gewenste gaarheid.
5. Haal van die vuur af en laat die vleis sowat 5 minute rus.
6. Sny die rumpsteak daarna in dun repies, teen die grein van die vleis.

🌶️ VUURBRAAI-CHAKALAKA

Bestanddele

- 1 ui, fyn gekap
- 1 rooi of groen soetrissie, fyn gekap
- 2 wortels, gerasper
- 2 tamaties, gekap
- 2 eetlepels tamatiepasta
- 1 teelepel kerriepoeier
- ½ teelepel paprika
- ½ teelepel brandrissie of peri-peri, na smaak
- Sout en swartpeper
- 2 eetlepels olie
- 100 ml water

Metode

1. Verhit die olie in ’n pan.
2. Soteer die ui en soetrissie totdat dit sag en geurig is.
3. Voeg die gerasperde wortels by en roerbraai vir ’n paar minute.
4. Roer die tamaties, tamatiepasta, kerriepoeier, paprika en brandrissie by.
5. Voeg die water by en geur met sout en swartpeper.
6. Laat die chakalaka 10–15 minute oor matige hitte prut totdat die groente sag is en die sous lekker dik is.

🥪 BOU JOU BRAAI-ROOSTERKOEK

Sny die warm roosterkoek oop en smeer ’n bietjie botter binne-in. ❤️

Pak ’n lekker porsie gesnyde rumpsteak daarin en skep ’n ruim hoeveelheid warm chakalaka bo-op.

Bedien dadelik terwyl die roosterkoek vars en warm is.

🔥 BRAAI-WENK

Moenie skaam wees met die botter nie! 😋 ’n Dun lagie botter binne-in die warm roosterkoek voordat die steak en chakalaka bykom, gee hierdie hele kombinasie daardie ekstra lekkerte.

🇿🇦 BRAAI. STEAK. ROOSTERKOEK. CHAKALAKA.

Dis nie sommer net ’n broodjie nie – dis ’n hele Suid-Afrikaanse braai in een happie! ❤️🔥

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🥩🔥 BRAAI RUMP STEAK ON ROOSTERKOEK WITH CHAKALAKA 🔥🥩

Juicy steak, fresh roosterkoek and warm, flavour-packed chakalaka – this is what a proper South African braai is all about! 🇿🇦❤️

If you love a good braai, this one is definitely going on your favourites list. Tender, juicy rump steak is sliced into thin strips and served with freshly baked roosterkoek and deliciously spicy chakalaka. Simple, filling and flippen lekker! 😍🔥

🫓 ROOSTERKOEK

Ingredients

- 500 g cake flour
- 10 g instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 350 ml lukewarm water
- 2 tablespoons oil

Method

1. Mix the flour, instant yeast, sugar and salt in a large mixing bowl.
2. Gradually add the lukewarm water and oil, mixing until a soft dough forms.
3. Knead the dough for 8–10 minutes until smooth and elastic.
4. Cover and leave to rise in a warm place for about 1 hour, or until doubled in size.
5. Gently knock the dough down and divide it into 6–8 equal portions.
6. Shape each portion into a round, slightly flattened roosterkoek.
7. Allow the roosterkoek to rest for another 15–20 minutes.
8. Braai slowly over medium-hot coals until beautifully golden brown on the outside and cooked through. Turn regularly.

🥩 FLAVOURFUL RUMP STEAK

Ingredients

- 2–4 rump steaks
- Salt to taste
- Freshly ground black pepper
- 1 tablespoon oil
- 1 teaspoon braai or meat seasoning

Method

1. Remove the steaks from the fridge 20–30 minutes before cooking.
2. Lightly coat them with oil and season with salt, pepper and meat seasoning.
3. Place the steaks over very hot coals.
4. Braai for approximately 3–5 minutes on each side, depending on the thickness and desired doneness.
5. Remove from the fire and allow the meat to rest for about 5 minutes.
6. Slice the rump steak into thin strips, cutting against the grain of the meat.

🌶️ FIRE-BRAAI CHAKALAKA

Ingredients

- 1 onion, finely chopped
- 1 red or green bell pepper, finely chopped
- 2 carrots, grated
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- ½ teaspoon paprika
- ½ teaspoon chilli or peri-peri, to taste
- Salt and black pepper
- 2 tablespoons oil
- 100 ml water

Method

1. Heat the oil in a pan.
2. Sauté the onion and bell pepper until soft and fragrant.
3. Add the grated carrots and stir-fry for a few minutes.
4. Stir in the tomatoes, tomato paste, curry powder, paprika and chilli.
5. Add the water and season with salt and black pepper.
6. Allow the chakalaka to simmer over medium heat for 10–15 minutes, until the vegetables are tender and the sauce has thickened nicely.

🥪 BUILD YOUR BRAAI ROOSTERKOEK

Cut the warm roosterkoek open and spread a little butter inside. ❤️

Fill it generously with sliced rump steak and spoon a generous amount of warm chakalaka over the top.

Serve immediately while the roosterkoek is fresh and warm.

🔥 BRAAI TIP

Don’t be shy with the butter! 😋 A thin layer of butter inside the warm roosterkoek before adding the steak and chakalaka takes this whole combination to the next level.

🇿🇦 BRAAI. STEAK. ROOSTERKOEK. CHAKALAKA.

It’s not just a sandwich – it’s a whole South African braai in one delicious bite! ❤️🔥

21/09/2026

🌯🧀 BROS HOENDER-EN-KAAS TORTILLA-KEËLTJIES

Goudbruin en krakerig buite, romerig en kaasagtig binne! 😍

Hierdie tortilla-keëltjies is ’n heerlike manier om gaar hoender in iets besonders te verander. Elke happie is gevul met sagte hoender, gesmelte cheddar, romerige roomkaas, mielies en ’n tikkie soetrissie. 🌽🌶️

Perfek vir ’n vinnige aandete, partytjiebord of lekker peuselhappie – en daardie bros, botterige tortilla aan die buitekant maak hulle ekstra lekker! ❤️

🛒 BESTANDDELE

🌯 6 groot tortillas
🍗 2 koppies gaar hoender, fyngekap of gepluis
🧀 1 koppie gerasperde cheddarkaas
🥄 ½ koppie roomkaas
🌽 ½ koppie mieliepitte
🌶️ 1 klein rooi soetrissie, fyngekap
🌿 2 sprietuie, fyngekap
🧂 1 teelepel gerookte paprika
🧄 ½ teelepel knoffelpoeier
🌶️ 1 eetlepel soetrissiesous
🧂 Sout en varsgemaalde swartpeper na smaak
🧈 2 eetlepels gesmelte botter

👩‍🍳 SO MAAK JY

1. Verhit die oond
Voorverhit die oond tot 180°C en voer ’n bakplaat met bakpapier uit.

2. Maak die romerige vulsel
Meng die hoender, cheddar, roomkaas, mielies, rooi soetrissie en sprietuie saam in ’n mengbak.

3. Geur dit lekker
Roer die gerookte paprika, knoffelpoeier en soetrissiesous deur. Geur na smaak met sout en swartpeper.

4. Vorm die tortillas
Sny elke tortilla in die helfte. Vou of rol elke helfte in ’n klein keëltjie of sakkie.

5. Vul hulle
Skep ’n lekker hoeveelheid van die hoender-en-kaasmengsel in elke tortilla-keëltjie. Moenie hulle té vol stop nie.

6. Reg vir die oond
Pak die gevulde keëltjies met die naatkant na onder op die voorbereide bakplaat. Verf die buitekante liggies met gesmelte botter.

7. Bak tot bros
Bak vir 15–20 minute, of totdat die tortillas goudbruin en krakerig is en die kaas binne-in heerlik gesmelt het. 😋

🥑 VINNIGE ROMERIGE DOOPSOUS

Meng saam:

🥄 ½ koppie suurroom
🍋 1 eetlepel suurlemoensap
🌿 ’n Bietjie fyngekapte sprietuie
🌶️ ’n Knippie paprika

Roer goed deur en bedien koud saam met die warm tortilla-keëltjies.

💡 LEKKER IDEE

Maak mini-keëltjies vir ’n partytjie of kuierbord, of maak hulle lekker groot en bedien saam met ’n vars slaai vir ’n maklike aandete.

🔥 Vir ekstra skop: Voeg ’n paar gekapte jalapeños of ’n ekstra skeut soetrissiesous by die vulsel.

Bros buite, romerig binne en propvol kaas – een van daardie happies wat sommer vinnig van die bord af verdwyn! 🌯🧀❤️

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🌯🧀 CRISPY CHICKEN & CHEESE TORTILLA CONES

Golden and crispy on the outside, creamy and cheesy on the inside! 😍

These tortilla cones are a delicious way to turn cooked chicken into something extra special. Every bite is filled with tender chicken, melted cheddar, creamy cream cheese, sweetcorn and a touch of sweet pepper. 🌽🌶️

Perfect for a quick dinner, party platter or tasty snack – and that crispy, buttery tortilla on the outside makes them even more irresistible! ❤️

🛒 INGREDIENTS

🌯 6 large tortillas
🍗 2 cups cooked chicken, finely chopped or shredded
🧀 1 cup grated cheddar cheese
🥄 ½ cup cream cheese
🌽 ½ cup sweetcorn kernels
🌶️ 1 small red bell pepper, finely chopped
🌿 2 spring onions, finely chopped
🧂 1 teaspoon smoked paprika
🧄 ½ teaspoon garlic powder
🌶️ 1 tablespoon sweet chilli sauce
🧂 Salt and freshly ground black pepper, to taste
🧈 2 tablespoons melted butter

👩‍🍳 METHOD

1. Preheat the oven
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

2. Make the creamy filling
Combine the chicken, cheddar cheese, cream cheese, sweetcorn, red pepper and spring onions in a mixing bowl.

3. Season it well
Stir in the smoked paprika, garlic powder and sweet chilli sauce. Season to taste with salt and black pepper.

4. Shape the tortillas
Cut each tortilla in half. Fold or roll each half into a small cone or pocket shape.

5. Fill them
Spoon a generous amount of the chicken and cheese mixture into each tortilla cone. Be careful not to overfill them.

6. Prepare for baking
Place the filled cones seam-side down on the prepared baking tray. Lightly brush the outside with melted butter.

7. Bake until crispy
Bake for 15–20 minutes, or until the tortillas are golden brown and crispy and the cheese inside is beautifully melted. 😋

🥑 QUICK CREAMY DIPPING SAUCE

Mix together:

🥄 ½ cup sour cream
🍋 1 tablespoon lemon juice
🌿 A little finely chopped spring onion
🌶️ A pinch of paprika

Stir well and serve chilled alongside the warm tortilla cones.

💡 TASTY IDEA

Make mini cones for a party or sharing platter, or make them larger and serve with a fresh salad for an easy dinner.

🔥 For extra heat: Add some chopped jalapeños or an extra splash of sweet chilli sauce to the filling.

Crispy on the outside, creamy on the inside and packed with cheesy goodness – one of those bites that disappears from the plate in no time! 🌯🧀❤️

21/09/2026

🍗🍑 ROMERIGE BLATJANG-HOENDERGUNSTELING

Sagte hoender in ’n romerige, soet-souterige sous

As jy op soek is na ’n maklike eenpan-ete wat min moeite vra maar hope geur lewer, is hierdie hoendergereg net die ding! 😍 Die hoender word goudbruin gebraai en daarna stadig in ’n heerlike blatjang-, tamatie- en roomsous gaar gemaak.

Die eindresultaat? Sagte, sappige hoender met ’n ryk sous wat perfek saam met rys, kapokaartappels of vars brood is. ❤️

🛒 BESTANDDELE

Lewer 4–6 porsies

- 8 hoenderdye of -boudjies
- Sout en vars gemaalde swartpeper
- 1 teelepel paprika
- 2 eetlepels olie
- 1 groot ui, fyn gekap
- 2 knoffelhuisies, fyngedruk
- ½ rooi soetrissie, in repies gesny
- ½ geel soetrissie, in repies gesny
- ⅓ koppie blatjang
- 2 eetlepels tamatiepasta
- 1 teelepel Worcestersous
- 1 koppie hoenderaftreksel
- ½ koppie room
- 1 teelepel gedroogde gemengde kruie
- 1 koppie bevrore ertjies
- Vars pietersielie vir garnering

🍳 METODE

1. Geur die hoender
Geur die hoenderstukke goed met sout, peper en paprika.

2. Braai tot goudbruin
Verhit die olie in ’n groot, diep pan. Braai die hoender aan albei kante tot mooi goudbruin. Verwyder uit die pan en hou eenkant.

3. Bou die geur
Gebruik dieselfde pan en soteer die ui en soetrissies totdat dit sag en geurig begin word.

4. Voeg die knoffel by
Roer die knoffel in en braai dit vir ongeveer 30 sekondes.

5. Maak die sous
Voeg die blatjang, tamatiepasta, Worcestersous, hoenderaftreksel en gemengde kruie by. Roer goed sodat alles mooi kombineer.

6. Laat die hoender prut
Plaas die goudbruin hoender terug in die pan. Bedek met ’n deksel en laat dit oor lae tot medium hitte vir ongeveer 25–30 minute prut, totdat die hoender heeltemal gaar en sag is.

7. Maak dit romerig
Roer die room en bevrore ertjies gedurende die laaste 5 minute van die gaarmaaktyd by.

8. Rond af
Proe die sous en voeg indien nodig nog sout en peper by. Strooi vars pietersielie oor net voor opdiening.

🍚 LEKKER SAAM MET

❤️ Botterige witrys
❤️ Romerige kapokaartappels
❤️ Varsgebakte brood of ’n lekker plaasbrood

💡 KOMBUISWENK

Wil jy die maaltyd verder laat rek? Nadat die hoender gaar is, trek die vleis van die bene af en sny dit in kleiner stukkies. Roer die vleis terug deur die romerige sous en bedien dit oor rys. Só kry jy nóg meer porsies uit dieselfde gereg!

🌶️ Vir ’n bietjie ekstra byt: Voeg ’n knippie droë rissievlokkies by die sous.

📌 BÊRE dié resep vir daardie dae wanneer jy ’n maklike, vullende aandete op die tafel moet kry.

❤️ DEEL dit met iemand wat mal is oor lekker hoendergeregte!

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🍗🍑 CREAMY CHUTNEY CHICKEN FAVOURITE

Tender chicken in a creamy, sweet-and-savory sauce

If you’re looking for an easy one-pan meal that requires very little effort but delivers loads of flavour, this chicken dish is just the thing! 😍 The chicken is browned until golden and then gently simmered in a delicious chutney, tomato and cream sauce.

The result? Tender, juicy chicken in a rich sauce that is absolutely delicious served with rice, mashed potatoes or fresh bread. ❤️

🛒 INGREDIENTS

Serves 4–6

- 8 chicken thighs or drumsticks
- Salt and freshly ground black pepper
- 1 teaspoon paprika
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ⅓ cup chutney
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cup chicken stock
- ½ cup cream
- 1 teaspoon dried mixed herbs
- 1 cup frozen peas
- Fresh parsley, for garnish

🍳 METHOD

1. Season the chicken
Season the chicken pieces well with salt, pepper and paprika.

2. Brown the chicken
Heat the oil in a large, deep pan. Brown the chicken on both sides until beautifully golden. Remove from the pan and set aside.

3. Build the flavour
Using the same pan, sauté the onion and peppers until softened and fragrant.

4. Add the garlic
Stir in the garlic and cook for about 30 seconds.

5. Make the sauce
Add the chutney, tomato paste, Worcestershire sauce, chicken stock and mixed herbs. Stir well until everything is nicely combined.

6. Simmer the chicken
Return the browned chicken to the pan. Cover with a lid and simmer over low to medium heat for approximately 25–30 minutes, or until the chicken is completely cooked and tender.

7. Make it creamy
Stir in the cream and frozen peas during the last 5 minutes of cooking.

8. Finish
Taste the sauce and add more salt and pepper if needed. Sprinkle with fresh parsley just before serving.

🍚 DELICIOUS SERVED WITH

❤️ Buttery white rice
❤️ Creamy mashed potatoes
❤️ Freshly baked bread or a lovely farm-style loaf

💡 KITCHEN TIP

Want to make the meal stretch even further? Once the chicken is cooked, remove the meat from the bones and cut it into smaller pieces. Stir the chicken back into the creamy sauce and serve it over rice. This way, you can get even more servings from the same dish!

🌶️ For a little extra heat: Add a pinch of dried chilli flakes to the sauce.

📌 SAVE this recipe for those days when you need an easy, filling dinner on the table.

❤️ SHARE it with someone who loves delicious chicken dishes!

21/09/2026

🥩🤎 ROMERIGE PEPPERSTEAK-REPPIES MET BOTTERIGE RYS

Sagte biefstuk in ’n ryk, romerige peper-en-knoffelsous

Op soek na ’n vinnige ete wat sommer dadelik soos ’n restaurantmaaltyd voel? 😍 Hierdie heerlike peperbiefstukrepies word vinnig goudbruin gebraai en dan bedek met ’n romerige, geurige sous. Bedien dit saam met warm, botterige rys vir ’n eenvoudige maar besonder lekker gesinsete. ❤️

🛒 BESTANDDELE

Vir die peperbiefstuk:

- 500 g biefstuk, in dun repies gesny
- 15 ml olie
- 15 ml botter
- 1 klein ui, fyn gekap
- 2 knoffelhuisies, fyngedruk
- 5–10 ml grofgebreekte swartpeper
- 5 ml mosterd
- 15 ml Worcestersous
- 250 ml vars room
- 125 ml beesvleisaftreksel
- 5 ml mielieblom
- 15 ml koue water
- Sout na smaak
- Vars pietersielie, vir garnering

Vir die botterrys:

- 375 ml rys
- 750 ml water
- Sout na smaak
- 30 ml botter

👩‍🍳 BEREIDING

1. Berei die rys voor
Kook die rys in soutwater totdat dit sag en gaar is. Dreineer enige oortollige water en roer die botter deur. Hou warm.

2. Braai die biefstuk
Verhit die olie in ’n groot swaarboompan oor hoë hitte. Braai die biefstukrepies in klein hoeveelhede sodat die pan nie oorvol raak nie. Braai vinnig totdat die vleis mooi bruin is. Skep uit en hou eenkant.

3. Bou die geur
Verlaag die hitte en smelt die botter in dieselfde pan. Voeg die ui by en soteer totdat dit sag en deurskynend is.

4. Voeg die speserye by
Roer die knoffel en grofgebreekte swartpeper by. Braai net kortliks sodat die knoffel nie brand nie.

5. Maak die romerige sous
Voeg die mosterd, Worcestersous en beesvleisaftreksel by. Roer goed en laat dit vir ’n minuut of twee prut. Voeg dan die room by.

6. Verdik die sous
Meng die mielieblom met die koue water tot glad. Roer dit geleidelik by die sous en laat dit liggies kook totdat die sous lekker romerig en effens dikker is.

7. Sit die biefstuk terug
Plaas die gebraaide biefstukrepies terug in die pan en roer dit deur die sous. Verhit net vir ongeveer 1–2 minute — moenie dit oorgaar kook nie.

8. Bedien
Skep die romerige peperbiefstuk oor of langs die warm botterrys. Sprinkel vars pietersielie bo-oor en sit dadelik voor. 😋❤️

🌿 KOMBUISE-WENK

Die geheim vir sagte biefstukrepies is om dit baie vinnig oor hoë hitte te braai en dit eers teen die einde terug in die sous te sit. Só bly die vleis sappig en sag. 👌

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🥩🤎 CREAMY PEPPER STEAK STRIPS WITH BUTTERY RICE

Tender beef in a rich, creamy pepper and garlic sauce

Looking for a quick meal that feels like a restaurant-style dinner? 😍 These delicious pepper steak strips are quickly browned and then coated in a rich, creamy, flavourful sauce. Serve them with warm, buttery rice for a simple yet wonderfully satisfying family meal. ❤️

🛒 INGREDIENTS

For the pepper steak:

- 500 g steak, thinly sliced
- 15 ml oil
- 15 ml butter
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 5–10 ml coarsely ground black pepper
- 5 ml mustard
- 15 ml Worcestershire sauce
- 250 ml fresh cream
- 125 ml beef stock
- 5 ml cornflour
- 15 ml cold water
- Salt to taste
- Fresh parsley, for garnish

For the buttery rice:

- 375 ml rice
- 750 ml water
- Salt to taste
- 30 ml butter

👩‍🍳 METHOD

1. Prepare the rice
Cook the rice in salted water until tender and cooked through. Drain any excess water and stir in the butter. Keep warm.

2. Fry the steak
Heat the oil in a large, heavy-based pan over high heat. Fry the steak strips in small batches so that the pan does not become overcrowded. Cook quickly until nicely browned. Remove from the pan and set aside.

3. Build the flavour
Reduce the heat and melt the butter in the same pan. Add the onion and sauté until soft and translucent.

4. Add the seasonings
Stir in the garlic and coarsely ground black pepper. Cook briefly, taking care not to burn the garlic.

5. Make the creamy sauce
Add the mustard, Worcestershire sauce and beef stock. Stir well and simmer for 1–2 minutes. Then add the cream.

6. Thicken the sauce
Mix the cornflour with the cold water until smooth. Gradually stir it into the sauce and allow it to gently simmer until the sauce becomes creamy and slightly thickened.

7. Return the steak to the pan
Add the browned steak strips back to the pan and stir them through the sauce. Heat for only about 1–2 minutes — do not overcook the steak.

8. Serve
Spoon the creamy pepper steak over or alongside the warm buttery rice. Sprinkle with fresh parsley and serve immediately. 😋❤️

🌿 KITCHEN TIP

The secret to tender steak strips is to cook them very quickly over high heat and only return them to the sauce at the end. This helps keep the meat juicy and tender. 👌

20/09/2026

20/09/2026

🍰🤎 OUMA SE TRADISIONELE BIERBOKS-BASAAR KOEK

Die groot, sagte plaatkoek wat ons almal van die ou dae onthou! ❤️

Onthou julle nog die ou manier van bierbokskoek bak? Hierdie nostalgiese resep lewer ’n groot, heerlike klam koek wat ideaal is vir verjaarsdae, kerkbasare, kermisse, markdae of sommer net wanneer daar baie monde gevoer moet word.

📦 BEREI DIE BIERBOKS VOOR

Gebruik ’n skoon, leë 24-blikkie bier- of koeldrankboks.

1. Maak seker die boks is skoon en droog.
2. Kram of heg die hoeke stewig vas sodat die boks nie oopvou tydens die bakproses nie.
3. Voer die hele binnekant goed uit met aluminiumfoelie.
4. Plaas bakpapier oor die foelie vir ekstra beskerming.
5. Spuit die bakpapier deeglik met kleefwerende kossproei.

🛒 BESTANDDELE

💧 Nat mengsel

- 2 koppies kookwater
- 1 koppie kookolie of sonneblomolie
- 2 teelepels vanieljegeursel

🥚 Eiermengsel

- 8 groot eiers, by kamertemperatuur
- 3 koppies suiker of strooisuiker

🌾 Droë bestanddele

- 4 koppies koekmeel
- 6 teelepels bakpoeier
- 2 eetlepels mielieblom (Maizena)
- 1 knippie sout

🍫 VIR ’N SJOKOLADEKOEK

Voeg ½ koppie kakao by die droë bestanddele.

🤍 VIR ’N VANILLAKOEK

Laat eenvoudig die kakao uit.

👩‍🍳 METODE

1. VERHIT DIE OOND

Voorverhit die oond tot 180 °C.

2. MENG DIE NAT BESTANDDELE

Meng die kookwater, olie en vanieljegeursel saam. Indien jy ’n sjokoladekoek maak, kan die kakao ook eers in die warm vloeistof geroer word totdat dit glad is.

Laat die mengsel effens afkoel.

3. KLOP DIE EIERS EN SUIKER

Klits die eiers en suiker met ’n elektriese klitser vir ongeveer 5 minute.

Die mengsel moet lig, dik en baie donsig wees.

4. SIF DIE DROË BESTANDDELE

Sif die koekmeel, bakpoeier, mielieblom en sout saam in ’n aparte bak.

5. KOMBINEER

Voeg die droë bestanddele en die vloeistofmengsel afwisselend by die eiermengsel.

Meng net totdat alles goed gekombineer is.

⚠️ MOENIE OORMENG NIE!

Te veel meng kan veroorsaak dat die koek groot lugholtes ontwikkel en sy sagte tekstuur verloor.

6. BAK DIE KOEK

Giet die beslag versigtig in die voorbereide bierboks.

Bak vir ongeveer 45–60 minute, of totdat ’n toetspen wat in die middel gesteek word skoon uitkom.

7. LAAT HEELTEMAL AFKOEL

Laat die koek heeltemal in die boks afkoel voordat jy dit verwyder en versier.

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🍫 OUMA SE SJOKOLADE-BOTTERVERSIERING

Bestanddele

- 125 g sagte botter of margarien
- 2 koppies gesifte versiersuiker
- ½ koppie kakao
- Ongeveer 60 ml melk of jogurt

👩‍🍳 METODE

Room die botter en versiersuiker saam totdat dit lig en romerig is.

Sif die kakao by en meng goed.

Voeg die melk of jogurt bietjie vir bietjie by totdat die versiersel glad en maklik smeerbaar is.

Smeer oor die heeltemal afgekoelde koek.

Versier met gekleurde sprinkels, sjokoladekrulle of gerasperde sjokolade vir daardie egte basaar-koek gevoel. ❤️

🌸 ’N REGTE OU-DAE GUNSTELING!

Groot, sag, klam en vol nostalgie — presies die soort koek wat herinneringe aan kerkbasaars, kermisse en Ouma se kombuis terugbring. ☕🍰❤️

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🍰🤎 GRANDMA’S TRADITIONAL B**R BOX BAZAAR CAKE

The big, soft sheet cake we all remember from the old days! ❤️

Do you remember the old-fashioned way of baking b**r box cake? This nostalgic recipe makes a large, deliciously moist cake that is perfect for birthdays, church bazaars, fêtes, market days, or simply whenever you need to feed a crowd.

📦 PREPARING THE B**R BOX

Use a clean, empty 24-can b**r or soft-drink box.

1. Make sure the box is clean and completely dry.
2. Staple or secure the corners firmly so the box does not open during baking.
3. Line the entire inside with aluminium foil.
4. Place baking paper over the foil for extra protection.
5. Spray the baking paper generously with non-stick cooking spray.

🛒 INGREDIENTS

💧 Wet Mixture

- 2 cups boiling water
- 1 cup cooking oil or sunflower oil
- 2 teaspoons vanilla essence

🥚 Egg Mixture

- 8 large eggs, at room temperature
- 3 cups sugar or caster sugar

🌾 Dry Ingredients

- 4 cups cake flour
- 6 teaspoons baking powder
- 2 tablespoons cornflour (Maizena)
- 1 pinch salt

🍫 FOR A CHOCOLATE CAKE

Add ½ cup cocoa powder to the dry ingredients.

🤍 FOR A VANILLA CAKE

Simply leave out the cocoa powder.

👩‍🍳 METHOD

1. PREHEAT THE OVEN

Preheat the oven to 180 °C.

2. MIX THE WET INGREDIENTS

Combine the boiling water, oil and vanilla essence. If making a chocolate cake, the cocoa powder can also be stirred into the warm liquid until smooth.

Allow the mixture to cool slightly.

3. BEAT THE EGGS AND SUGAR

Beat the eggs and sugar with an electric mixer for approximately 5 minutes.

The mixture should be light, thick and very fluffy.

4. SIFT THE DRY INGREDIENTS

Sift the cake flour, baking powder, cornflour and salt together into a separate bowl.

5. COMBINE

Add the dry ingredients and the liquid mixture alternately to the egg mixture.

Mix only until everything is well combined.

⚠️ DO NOT OVERMIX!

Overmixing can cause the cake to develop large air pockets and lose its soft texture.

6. BAKE THE CAKE

Carefully pour the batter into the prepared b**r box.

Bake for approximately 45–60 minutes, or until a skewer inserted into the centre comes out clean.

7. ALLOW TO COOL COMPLETELY

Allow the cake to cool completely in the box before removing and decorating it.

🍫 GRANDMA’S CHOCOLATE BUTTER ICING

Ingredients

- 125 g soft butter or margarine
- 2 cups sifted icing sugar
- ½ cup cocoa powder
- Approximately 60 ml milk or yoghurt

👩‍🍳 METHOD

Cream the butter and icing sugar together until light and creamy.

Sift in the cocoa powder and mix well.

Add the milk or yoghurt a little at a time until the icing is smooth and easy to spread.

Spread over the completely cooled cake.

Decorate with coloured sprinkles, chocolate curls or grated chocolate for that authentic bazaar-cake feeling. ❤️

🌸 A TRUE OLD-FASHIONED FAVOURITE!

Big, soft, moist and full of nostalgia — exactly the kind of cake that brings back memories of church bazaars, fêtes and Grandma’s kitchen. ☕🍰❤️