They are a South African classic, and for good reason. The beauty about the broodjie is that you can go as simple or as crazy as you like with fig and pig.
Hulle sê dat ontbyt die belangrikste ete van die dag is. Tegnies is dit seker maar altyd waar, want in daardie stadium van die dag is ontbyt die enigste ete van die dag, en derhalwe, uit die aard van die saak, die belangrikste een.
Roosterkoek, that old South African favourite, is not difficult to make if you know how – but it does take a fair amount of time. I got my roosterkoek pointers from Celia Smit, from the Joube…
(Boerekos) Bestanddele: 1 kg witbroodmeel 1 pakkie kitsgis 1 t suiker ½ t sout 2 k warm water Ekstra meelblom om oor te strooi Metode: Voeg al die bestanddele bymekaar en knie tot die deeg van die hande afkom. Bedek die deeg met ‘n doek en laat dit hoog rys. Knie af en sny in ewe groot stukke. Strooi meel oor en maak gaar oor die kole.
For the last few months I've been working with the marvellous people at MushroomSA to come up with delicious recipes that revolve around a concept called 'Blendability', basically blending chopped mushrooms with meat to up the nutrition and taste and decrease the calories. It's a cool concept that works to lessen cost, calorie intake and your carbon footprint whilst upping the vitamin and mineral content of your food. Mushrooms are a fantastic super food and have an amazing ability to make…
