Christie Hansen
Die Hansen Saterdag with Christie Hansen
Wat eet ons vanaand? - Feestelike Franse roosterbrood

Om in die kombuis te staan en wonder: "Wat eet ons vanaand" behoort nou makliker te wees want Sjef Sune Niemand en Checkers het elke week 'n heerlike resep. Vanmiddag probeer ons 'n Franse roosterbrood maar met 'n twist - dit word nie as ontbyd bedien nie. Luister gerus na haar wenk hier onder en laai die podcast gerus af.

 
 
Feestelike Franse roosterbrood


Bedien 6

Oond 180°C

 

5elk                        eiers

                        Sout en varsgemaalde swart peper

6elk                        snye brood

15ml                        botter

250g            spek, gesnipper (kan ook ipv spek iets soos gerookte mossels gebruik)

3elk            tamaties, geskil, pitte verwyder en gekap

250ml            cheddar, gerasper

2elk            skywe feta, grof gekrummel

 

Metode:

1.    klits die eiers, sout en peper liggies en week die brood in die eier mengsel totdat al die eier geabsorbeer is.

2.    verhit die botter in ‘n groot braaipan en braai die geweekte snye brood tot bruin aan albei kante. Pak die gebraaide snye brood in ‘n oondpan en braai die spek in dieselfde pan as waarin die brood gebraai was.

3.    sprei die gebraaide spek (of mossels) en tamaties egalig oor die brood en sprinkle die cheddar en feta kaas oor – bak totdat die kaas begin smelt. Sit voor met groenslaai

 

Podcasts

Wat eet ons vanaand? - Feestelike Franse roosterbrood
Wat eet ons vanaand? - Tuna, tamatie en uie tert - Dis nou heerlik!

Op die spyskaart vanaand is iets waarmee die kinders gerus kan help. Dit is maklik en vinnig en kan met verskillende bestanddele bedien word. Probeer dit gerus en luister na Sjef se wenke in die podcast hier onder.

 
 
Tuna, tomato and onion tart

Serves 6

 

60g           soft butter

250ml       soft breadcrumbs or savoury biscuit crumbs

50ml                olive oil

3ea         medium onions, sliced and rough chopped

60ml            balsamic vinegar

15ml           soft brown sugar

                                                           Seasoning

1 x pckt               cherry tomatoes, sliced in half

1 x tin                tuna chunks in brine, well drained

2 x wheels               feta, break into coarse chunks

4ea             eggs

125ml             milk

125ml           cream

 

Method:

Sprinkle the butter and crumbs over the base of a well buttered porcelain pie dish. Sauté the onion in the oil until transparent - add the balsamic vinegar and sugar and continue cooking for 10 minutes. 

 
Add the cherry tomatoes and cook lightly. Spoon this mixture into the pie dish. Top with the well drained tuna and chunks of feta cheese. Cover with the egg, milk and cream mixture and seasoning. Bake at 160°C for 40-45 minutes or until golden and firm.   Serve warm (room temperature also good) with steamed green vegetables or salad

 Listen to the podcast with Chef Sune Niemand - enjoy!

Podcasts

Wat eet ons vanaand? - Tuna, tamatie en uie tert - Dis nou heerlik!
Wat eet ons vanaand? - Sampioene tertjies - heerlik en vinnig!

Jy hoef nie te wonder wat om vir aandete te maak nie - Checkers en Sjef Sune Niemand het elke Woensdag die antwoord op die vraag: "Wat eet ons vanaand". Op vanaand se spyskaart: Sampione tertjies met heerlike slaai.

 
 
Easy mushroom tarts

Serves 4

500g    store bought puff pastry from Checkers

30g     butter

1x      punnet button mushrooms

             Few sprigs of fresh thyme leaves

           Salt and pepper to taste

1ea        lemon, zest and juice

½ ea          leek, finely sliced

200g            smooth cottage cheese with chives

 

Method:

Melt the butter in a saucepan and toss the mushroom, thyme leaves, lemon zest and juice as well as the leeks in the saucepan over medium heat to lightly cook the mushroom filling – 5 minutes. Set aside to cool.

Lightly roll the pastry on a floured surface and cut into round or square shape – transfer to a baking tray (spray and cook on the tray).

Spread the cottage cheese over the pastry leaving a 5cm border, top with the mushroom mixture. 

 
Fold the 5cm border over the just create a rough ‘border’ still – do not cover the mushrooms, border only. 
 
 
Bake the tart for 20 minutes or until the pastry is golden and crisp. Serve with a simple green salad.

Chef’s tip:

Can also use bacon with the mushroom tart – first fry the bacon then the rest of the mushroom filling in the same pan. Can also fill whole brown mushrooms with the filling above – omit the button mushrooms in the filling, use the bacon and some chopped nuts with the rest of the filling ingredients – spread the cottage over the raw whole mushroom – lightly fry in a saucepan or bake in the oven – use with or without pastry.

For more advice and tips - listen to the podcast below. Enjoy!

Podcasts

Wat eet ons vanaand? - Sampioene tertjies - heerlik en vinnig!
Wat eet ons vanaand? - Iets anders met aartappelslaai
Die seisoen het gedraai en dus is dit weer tyd vir heerlike slaaie. Probeer gerus vanaand Sjef Sune se weergawe van 'n vars aartappelslaai met ham, ertjies en mint. Iets maklik vir jou en jou gesin.
 
 
 
Roasted potato salad with feta, mint and ham

Serves 4

6ea waxy potatoes (potatoes good for baking in the oven), washed and cut in half
Olive oil for drizzling the potatoes
Sea salt
120g frozen peas, blanched in boiling water for 15 seconds
200g feta, chunks
8ea slices ham
20g mint leaves

Dijon mustard dressing – combine the ingredients

45ml olive oil
15ml white wine vinegar
5ml Dijon mustard

Method:

Bake the olive oil and salt drizzled potatoes at 180°C on a baking tray for 25 minutes or until tender with a light golden colour.
Toss the potatoes and peas with the dressing – divide and arrange on serving plates and top with feta chunks, rolled ham slices and mint leaves. Spoon over the remaining dressing to serve.

Chef’s tip: can also boil the potatoes instead of baking them in the oven – can also dice ham or other cold meat to use with the potatoes and can use sliced radishes (which is now in season) with the feta topping
 

Podcasts

Wat eet ons vanaand? - Aartappelslaai met ham, ertjies en mint
Wat eet ons vanaand? - Hoender burger met koljander en boon smeer
Om kruie in kos te gebruik is makliker as wat jy dink en met Sjef Sune se vinnige idees - het jy vanaand iets heerlik om te probeer.
 
 
 
Chicken burger with white bean and coriander spread with orange and fennel salad

Serves 4 (easy to prepare)
Coriander has an acquired taste and is related to the parsley family – keep fresh in refrigerator by keeping it in a glass of water and then covered with a plastic bag – replace water every second day – sill last for 4 weeks in refrigerator

Ingredients
1xtin butter beans (410g), drained
Some crushed garlic (to taste)
5ml lemon juice
10g (5ml) fresh coriander, chopped
30ml olive oil
 
 
Method:
Place all the above ingredients but the olive oil and fresh coriander in a food processor and blend until smooth – add the olive oil and coriander and blend to combine, season with salt and freshly grinded black pepper
 
 
 
For the salad

1ea stick celery, thinly sliced
1ea fennel bulb, thinly sliced
2ea oranges, 1-juice, 1=segments
250ml grated carrots
 
 
 
Mix together to make a salad

For the chicken breast

Use 4x chicken breasts and brush them with some olive oil and season lightly – fry in a medium size saucepan until cooked, 8-10minutes.

Use 4x burger buns and cut in half. Spread with the bean and coriander spread, top with lettuce leaves, chicken breast and orange salad – serve with oven baked chips

Tip:
Toast the burger buns on the sliced side in a toaster or dry pan before the burger is compiled – it will make the burger less soggy.  
 
 

Podcasts

Wat eet ons vanaand? - Hoender burger met koljander en boon smeer
Wat eet ons vanaand? - Tomato stew with a twist
Vanaand is daar 'n maklike een-pot resep wat Sjef Sune vir elke gesin sal aanbeveel. Dit is vinnig en maklik en stel ons weer aan 'n nuwe krui bekend. Luister gerus na haar tips en hoekom Fennel so 'n lekker geur aan kos kan gee.
 
 
 
Fennel, Vienna and Tomato stew

Fennel - has a sweet delicate flavour, lighter than the taste of anise and becomes ‘lighter’ when cooked – fennel can be used raw in salads or cooked in a variety of dishes)

Serves 4
This is a one-pot meal, easy to prepare. Get the kids to help!

Ingredients
 
15ml olive oil
1ea small onion, finely sliced
150g fennel bulb, finely sliced
2ea sticks celery, finely sliced
200g carrots, peeled and sliced into pennies
1x tin cocktail tomatoes
8ea viennas (Renown or Escort from Checkers), sliced into pennies


Method:



Sweat the onion, fennel and celery in the olive oil in a medium size saucepan over medium heat until transparent – add the carrots, toss with the ingredients in the pan, cook lightly and add the cherry tomatoes, cook for 5 minutes and add the sliced viennas – cook to heat through – served on mashed potatoes or rice



Tip:
Replace vienna with pork sausage and use as a hot dog roll with the sauce ingredients as the sauce over the pork sausage which was slightly baked in the oven or pan fried and then simmered in the sauce

Using herbs in food – herb demo with Sharon Walker, Suné Niemand and Checkers – 3rd Sept 2013, 09h30-12h and 4th Sept 2013, 17h30-20h

Podcasts

Wat eet ons vanaand? - Tomato stew with a twist
Wat eet ons vanaand? - Linguine with rocket and basil
Die maklike pasta resep gaan jou lewe verander - dit is geurig en vinnig en gaan een van jou gunstelling word. Luister gerus na Sjef Sune se advies hier onder.
 
 

Oor die laaste twee weke het ek en Sjef Sune Niemand resepte uit die Bloemfontein Courant kookboek in samewerking met Checkers vir jou gemaak. Baie geluk aan die volgende wenners: 

PJ Turner

Naas Pieters

Sybil Nel

Sandra Jonker

Harry Shawinsky

Margaret Bukes

Emmerentia Hoffman

Nic Dreyer

Anne-Marie van Yken

Ansa Kuhn

 

Linguine with basil and rocket 

Serves 2

This takes 30 minutes to prepare and will make you fall in love with herb infused cream as sauce for your pasta.

What you will need

Pasta (preferably Linguine) – 250g (for 2 adults)

Basil and rocket – 20g each

Cream – 250ml

Half a small onion, chopped

Pesto – as needed

Infuse 250ml cream with basil (20g) and rocket (20g) and half a small chopped onion over a low heat in a small saucepan.

 

Cook 250g pasta (linguine) in 1,5 litres salted boiling water till firm to the bite – drain and toss into the infused cream. Add a few tablespoons of pesto for added flavour.

 

Serve linguine with a protein of your choice such as smoked chicken (Feinschmecker from CHECKERS), strips of ham or smoked salmon.

If the cream is too rich – you can substitute it with pesto, here is how you make your very own herb pesto.

PESTO RECIPE

25 ml Macadamia nuts (or any other nuts may be used), lightly roasted

125 ml  Olive oil

30 ml fine parmesan cheese

500 ml basil (washed and dried)

Salt and pepper

Method:

1. Put the nuts and the parmesan cheese in the food processor and mixed until nuts are fine but not a paste.

2. Add the oil and mix

3.  Lastly add the basil and mixed until nice green colour

4. Season to taste with salt and pepper

If you would like to know more about herbs and having your very own herb garden – don't miss The Culinary Theatre’s herb demonstration on the 3rd and 4th of September 2013.

Podcasts

Wat eet ons vanaand? - Linguine with rocket and basil
Wat eet ons vanaand? - Ginger meatballs

Oor die laaste twee weke het ek en Sjef Sune Niemand resepte uit die Bloemfontein Courant kookboek in samewerking met Checkers vir jou gemaak. Jy staan ook die kans om een van tien getekende resepte boeke te wen sms die woord RESEP en jou naam na 36 OFM (36636 teen R1-50 ‘n sms) en jy wen dalk die volledige resepte boek. 

 
 
 
Vir die volledige resep: Kliek hier
 
Luister ook na Sjef Sune Niemand se advies hier in die podcast. Lekker eet!!
 

Podcasts

Wat eet ons vanaand - Ginger meatballs
Wat eet ons vanaand? - Chicken Curry in 30 minutes
Daar is geen rede om meer te bekommer oor aandete nie want OFM verseker dat jy altyd weet wat om te maak te danke aan Checkers en Sjef Sune Niemand. Oor die volgende twee weke gaan Sjef Sune Niemand resepte uit die Bloemfontein Courant kookboek in samewerking met Checkers vir ons maak. Jy staan ook die kans om een van tien getekende resepteboeke te wen sms die woord RESEP en jou naam na 36 OFM (36636 teen R1-50 ‘n sms).



Die Hoender-kerrie resep is so eenvoudig. Luister gerus na Sjef Sune Niemand se wenke om met kerriepoeier te werk. Die podcast is hier onder. Vir die volledige resep - kliek hier!

Tot volgende week - lekker eet!

Podcasts

Wat eet ons vanaand? - Chicken Curry in 30 minutes
Wat eet ons vanaand? - Kerrie roerbraai
Hier is nou iets maklik en vinnig wat enige wintersaand gaan warmer maak. Probeer vanaand gerus Sjef Sune se kerrie roerbraai en verras jou gesin in die kombuis. Vir 'n paar wenke luister na die podcast met Sjef Sune Niemand hier onder.



Curry and basil pork stir fry

Serves 4

600g pork fillet thinly sliced (or pork stir fry from Checkers butchery)
30ml curry paste (This can be made or bought ready-made)
30ml cooking oil



200g chopped fresh pineapple (Can be substituted with leechys)
1ea red onion, cut into thin wedges
250g green beans, topped
250g cherry tomatoes, halved
30ml lemon juice
15ml brown sugar
seasoning
Basil leaves
(Basil may not be in season but you do find them in the shops, however you can also substitute it with Rocket leaves)

Method:



Pork and curry paste in bowl – stir to coat
Heat a pan/wok over high heat – add oil, add pork in batches and stir fry for 2-3 minutes. stir fry pineapple for 1 minute to caramelize, remove and do the same with the rest of the vegetables (add more oil if necessary and little water for the beans)

Return pork and pineapple to pan/wok, toss together, add lime juice, sugar and basil – give final stir, season and serve with rice.

Enjoy!!

Podcasts

Wat eet ons vanaand? - Kerrie roerbraai
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