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Kulinêre Nostalgie · Everyday Recipes
Kulinêre Nostalgie · Everyday Recipes
Ontdek ons handgekose resepte waarvan tuiskokke hou. Van vinnige alledaagse maaltye tot smaaklike gunstelinge, vind inspirasie vir jou volgende heerlike gereg.
'n Ryk, aromatiese hoenderkerrie vol diep Suid-Afrikaanse geure — perfek bedien met rys, roti of pap. Hierdie gereg is al vir geslagte 'n gunsteling in Suid-Afrikaanse huise en braaipartye.
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Klam, soet en ongelooflik eenvoudig om te maak — hierdie klassieke piesangbrood word met liefde gebak en is perfek vir tee, ontbyt of as 'n middagete-lekkernye. Hoe ryper die piesangs, hoe lekkerder die brood!
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Ongelooflik knapperige, goudbruin aartappelskyfies sonder die skuld van diepbraai — jou lugbraaier se beste prestasie! Perfek as bygereg, snack of saam met boerewors en braaibroodjie.
VIEW RECIPEA rich, aromatic chicken curry full of deep South African flavours — perfect with rice, roti or pap.
Servings: 6 servings
Pan/Pot: Heavy-base pot (4–5 L)
Prep time: 20 min
Cook time: 50 min
Difficulty: Easy to Medium
INGREDIENTS
1.5 kg chicken pieces (thighs and drumsticks)
2 large onions, finely chopped
4 garlic cloves, minced
15 ml fresh ginger, grated
2 tomatoes, chopped (or 1 can)
2 potatoes, cubed
250 ml chicken stock
30 ml sunflower oil
30 ml curry spice mix (South African or Durban style)
10 ml cumin powder
5 ml coriander powder
5 ml turmeric
5 ml garam masala
5 ml paprika
Salt and pepper to taste
Fresh coriander for garnish
250 ml full-cream yoghurt (optional)
METHOD
Heat oil and brown chicken in batches. Set aside.
Fry the onion until soft, then add the garlic and ginger.
Add spices and fry for 2 minutes (add a splash of water if needed).
Add tomatoes and cook them into a paste, then add stock.
Return chicken and add potatoes. Simmer 30–35 minutes.
Stir in yoghurt (optional) and cook 5 more minutes. Serve with rice or roti.
NUTRITION
Calories: 420 kcal
Protein: 38 g
Carbohydrates: 18 g
Fat: 22 g
Fibre: 4 g
Sodium: 480 mg
Tip: Always fry spices in oil first for a deeper flavour. Add dried chillies for extra heat.
’n Ryk, aromatiese hoenderkerrie vol diep Suid-Afrikaanse geure — perfek met rys, roti of pap.
Porsies: 6 porsies
Pan/Pot: Swaarbodem kastrol (4–5 L)
Voorbereidingstyd: 20 min
Kooktyd: 50 min
Moeilikheidsgraad: Maklik tot Medium
BESTANDDELE
1.5 kg hoenderstukke (dye en drumstokkies)
2 groot uie, fyngekap
4 knoffelhuisies, fyngekap
15 ml vars gemmer, fyngerasper
2 tamaties, gekap (of 1 blik)
2 aartappels, in blokkies
250 ml hoenderbouillon
30 ml sonneblomolie
30 ml kerriekruie (Suid-Afrikaanse of Durban-styl)
10 ml komynpoeier
5 ml koljanderpoeier
5 ml borrie
5 ml garam masala
5 ml paprika
Sout en peper na smaak
Vars koljander vir versiering
250 ml volroomjoghurt (opsioneel)
METODE
Verhit olie in swaarbodem kastrol. Braai hoender in sarsies goudbruin. Sit eenkant.
Braai ui tot sag. Voeg knoffel en gemmer by en braai 2 minute.
Voeg speserye by en braai 2 minute (voeg bietjie water by indien nodig).
Voeg tamaties by en kook tot dit ’n pasta vorm. Voeg bouillon by.
Sit hoender en aartappels terug. Prut 30–35 minute tot gaar.
Roer joghurt in (opsioneel) en prut nog 5 minute. Bedien met rys of roti.
VOEDINGSWAARDE
Kalorieë: 420 kcal
Proteïen: 38 g
Koolhidrate: 18 g
Vet: 22 g
Vesel: 4 g
Natrium: 480 mg
Wenk: Braai speserye eers in olie vir dieper geur. Voeg brandrissie by vir ekstra hitte.
Moist, sweet, and incredibly simple to make — this classic banana bread is baked with love and is perfect for tea, breakfast, or an afternoon treat. The riper the bananas, the better the bread!
Servings: 10–12 slices
Pan/Pot: Loaf pan (23 × 13 cm)
Prep time: 15 min
Cook time: 60–65 min
Difficulty: Very easy
INGREDIENTS
3 very ripe bananas, mashed
200 g plain flour
150 g caster sugar
80 g unsalted butter, melted
2 large eggs, beaten
60 ml buttermilk or sour milk
5 ml vanilla essence
5 ml baking powder
2 ml bicarbonate of soda
2 ml salt
5 ml cinnamon (optional)
50 g nuts (optional)
50 g chocolate chips (optional)
METHOD
Preheat oven to 175°C. Grease or line a loaf pan.
Mix bananas, butter, sugar, eggs, buttermilk and vanilla.
Sift flour, baking powder, bicarbonate of soda, salt, and cinnamon.
Fold dry ingredients into wet mixture — do not overmix.
Add nuts or chocolate chips if using.
Pour into the pan and bake 60–65 minutes.
Cool for 10 minutes in the pan, then turn out and cool completely.
NUTRITION
Calories: 240 kcal
Protein: 4 g
Carbohydrates: 38 g
Fat: 9 g
Fibre: 2 g
Sugar: 20 g
Tip: Use self-raising flour instead of plain flour + baking powder/soda. Replace butter with oil for extra moist texture.
Klam, soet en ongelooflik eenvoudig om te maak — hierdie klassieke piesangbrood word met liefde gebak en is perfek vir tee, ontbyt of ’n middagete-lekkerny. Hoe ryper die piesangs, hoe lekkerder die brood!
Porsies: 10–12 snye
Pan/Pot: Broodpan (23 × 13 cm)
Voorbereidingstyd: 15 min
Kooktyd: 60–65 min
Moeilikheidsgraad: Baie maklik
BESTANDDELE
3 baie ryp piesangs, fyngemaak
200 g gewone meel
150 g strooisuiker
80 g ongesoute botter, gesmelt
2 groot eiers, geklits
60 ml suurmelk of karringmelk
5 ml vanilla-essensie
5 ml bakpoeier
2 ml koeksoda
2 ml sout
5 ml kaneel (opsioneel)
50 g neute (opsioneel)
50 g sjokoladeskyfies (opsioneel)
METODE
Verhit oond tot 175°C. Smeer broodpan of gebruik bakpapier.
Meng piesangs, botter, suiker, eiers, suurmelk en vanilla saam.
Sif meel, bakpoeier, koeksoda, sout en kaneel saam.
Vou droë bestanddele by nat mengsel in — moenie oormeng nie.
Vou neute of sjokolade in indien gebruik.
Gooi in pan en bak 60–65 minute.
Laat 10 minute afkoel in die pan, draai uit en laat verder afkoel voordat jy sny.
VOEDINGSWAARDE
Kalorieë: 240 kcal
Proteïen: 4 g
Koolhidrate: 38 g
Vet: 9 g
Vesel: 2 g
Suiker: 20 g
Wenk: Gebruik selfrysmeel en laat bakpoeier en koeksoda weg. Vervang botter met olie vir ekstra klam brood.
Incredibly crunchy, golden potato chips without the guilt of deep-frying — your air fryer’s greatest achievement.
Servings: 4 servings
Pan/Pot: Air fryer (5 L or larger)
Prep time: 15 min (plus 30 min soaking)
Cook time: 25–30 min
Difficulty: Easy
INGREDIENTS
800 g large potatoes (Russet or Desiree)
20 ml sunflower or olive oil
5 ml fine salt
5 ml garlic powder
5 ml smoked paprika
3 ml black pepper
3 ml onion powder (optional)
2 ml dried rosemary or thyme (optional)
Flaked salt for finishing
METHOD
Peel and cut potatoes into even chips (5–6 mm thick).
Soak in cold water for 30 minutes, drain and dry thoroughly.
Toss with oil and spices.
Preheat air fryer to 200°C.
Cook in a single layer for 12 min, shake, then cook 10–13 min more.
Sprinkle with salt and serve immediately.
NUTRITION
Calories: 210 kcal
Protein: 4 g
Carbohydrates: 36 g
Fat: 6 g
Fibre: 4 g
Sodium: 380 mg
Tip: Soaking is essential for crispiness. Add cornflour for an extra crunchy coating.
Ongelooflik knapperige, goudbruin aartappelskyfies sonder die skuld van diepbraai — perfek as bygereg, snack of saam met braaikos.
Porsies: 4 porsies
Pan/Pot: Lugbraaier (5 L of groter)
Voorbereidingstyd: 15 min (plus 30 min week)
Kooktyd: 25–30 min
Moeilikheidsgraad: Maklik
BESTANDDELE
800 g groot aartappels (Russet of Desiree)
20 ml sonneblomolie of olyfolie
5 ml fyn sout
5 ml knoffelpoeier
5 ml gerookte paprika
3 ml swartpeper
3 ml uiepoeier (opsioneel)
2 ml gedroogde roosmaryn of tiemie (opsioneel)
Vlokkiesout om oor te strooi na bak
METODE
Skil aartappels en sny in ewe dik skyfies (±5–6 mm).
Week in koue water vir 30 minute, dreineer en droog baie goed af.
Meng skyfies met olie en speserye.
Voorverhit lugbraaier tot 200°C.
Bak in ’n enkele laag vir 12 min, skud, dan nog 10–13 min.
Strooi sout oor en bedien dadelik.
VOEDINGSWAARDE
Kalorieë: 210 kcal
Proteïen: 4 g
Koolhidrate: 36 g
Vet: 6 g
Vesel: 4 g
Natrium: 380 mg
Wenk: Week aartappels altyd — dit is die geheim vir ekstra bros skyfies. Voeg mieliestysel by vir nóg crunch.
