Zalmfilet met geroosterde groenten en kriel in schil
Recept voor 4 flammkuchen
Met shoarma kruiden, flatbread en knoflooksaus Voor 4 personen
WILDSTOOFPOTJIE VAN HERT MET CRANBERRY’S EN GEPOFTE APPEL Voor 6 personen
MET HOISIN, SINAASAPPEL, RODE PEPER EN SESAMZAAD VOOR 4 PERSONEN
Een braai van Braaimaster is de ideale combinatie van haard en veelzijdige buitenkeuken. Vrijstaand of inbouw. Ideaal voor onze recepten!
Een braai van Braaimaster is de ideale combinatie van haard en veelzijdige buitenkeuken. Unieke buitenkeukens en 100% Made In Holland.
Een braai van Braaimaster is de ideale combinatie van haard en veelzijdige buitenkeuken. Unieke buitenkeukens en 100% Made In Holland.
It hasn’t gone unnoticed that prices in Egypt have recently inflated. Because this is a food blog, I’m going to limit my general rant to how groceries have doubled and even tripped in price, because i can, somehow, still work my way around food and think of economic solutions — all i can do regarding the price of airline tickets, petrol, utility bills, appliances and transportation around Cairo is basically freak out and weep :). Given the threads and conversations I’ve also witnessed recently,
My first night of camp cooking, and my first night camping, ever, was a fiasco. That was in 2009, on the Orange River, at the grassy and well run Abiqua River Camp on the Namibian side of the water. I started too late, only then realizing that darkness is...dark. I was still rattled by the bribe we had to pay at the border, but honestly I don't remember what else drove me to the state of near hysterics. Just the otherness of it all, I think. A complete lack of routine and familiarity with our mounds of supplies. The wind. A rickety, borrowed, camping kitchen table (subsequently abandoned for something smaller and sturdier, and cheaper). I don't think I realized, then, how much camp cooking would grow on me. I love it. So this delicious, rich bredie, made at the Mountain Zebra National Park, outside Cradock in the Eastern Cape, was my first employing fire. We had a sturdy cast iron pot (purchased obscurely at a mega store in Cape Town, the Ottery Hypermarket) which we'd used for making potbrood. But now I had some lamb knuckles (shank) purchased far north, in Aliwal North, and was determined to make potjiekos (paw-ee-kee-kaws - littlepotfood, the potjie or little pot refers to a cast iron pot, usually on three legs, for standing in coals). We had onions and garlic - excellent camping staples, cans of tomatoes, peri peri rub, which I think was just the chile...and lemons. I always have lemons. I made the fire early, as I reckoned it would take about three hours for the stew to cook, starting off on top of the coals, for browning and bringing the liquid to a boil, then later in the coals, as they cooled a little, to get the oven effect. 1 Tbsp olive oil 2 lbs lamb knuckle/shank, sawn into pieces across the bone. You could use shoulder chops or stewing lamb 2 Tbsps flour Salt and pepper 1 large onion, sliced 5 cloves of garlic, peeled and flattened 1 can tomatoes 2 tsp sugar 2 tsp peri peri or hot red chile 4 small potatoes, quartered 1 lemon 8 -12 stems of thyme (or 3 of rosemary) Over a large bed of red coals, heat the pot and add the oil. While that's happening dust your shanks with flour, and season with salt and pepper. Add them to the hot pot and brown, turning once. Add the onion and garlic, stir, let them colour a little, the peri peri or chile, and add the tomatoes, crushing with a spoon. Add the sugar, stirring well. Then add water to cover the meat. Let it come to a simmer. Stir again to catch the bits of flour sticking to the bottom. You may have to adjust the distance of the grid from the coals, depending on how hot they are. Leave uncovered if the simmer is actually a boil, but if it is tame enough cover the pot, or compromise and leave the lid ajar. Leave it for about 40 minutes up here. Come back and taste the liquid, adding salt if you like. At this stage add the lemon juice and the potatoes... Then carefully transfer the pot into the coals themselves, arranging the hot coals around it, but not under it (it will get too hot). Put about 6 coals on the lid, too. Go away. Come back after another hour, and carefully brush off the coals (you don't want ash in your stew). Check the liquid level. If it is still good, cover and go away again for 40 minutes. But if the liquid looks like it's dropped a lot and the lamb is bleating for water, add a cup. Cover, leave. After a total of 2 1/2 hours it may be ready: the lamb must be fork-tender, the juice thickened and rich.Cooking longer won't hurt it, 3 hours, tops. Red wine, candlelight, the odd bark of a jackal, and starlight.
Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.
WWOO © is the multifunctional modular outdoor kitchen that fits into any garden. Thanks to its patented design, WWOO is the ultimate outdoor kitchen, which you find in gardens all over the world.
Good food doesn't have to be complicated; just a few simple tricks can save you time, money, and hassle. And you can find them on r/FoodHacks!
Zalmfilet met geroosterde groenten en kriel in schil
I decided to go with a spicy yet sweet combination of tomato sauce, fruit chutney, mustard, chili, oregano and lemon juice marinade for these delicious Rump Skewers.
These healthy meals are full of flavor and light on calories! Fill you month with all these delicious meals that will get you through.
It hasn’t gone unnoticed that prices in Egypt have recently inflated. Because this is a food blog, I’m going to limit my general rant to how groceries have doubled and even tripped in price, because i can, somehow, still work my way around food and think of economic solutions — all i can do regarding the price of airline tickets, petrol, utility bills, appliances and transportation around Cairo is basically freak out and weep :). Given the threads and conversations I’ve also witnessed recently,
Learn how to make the best Tandoori Chicken in the oven. It has the best tandoor flavors without a clay tandoor oven and is soft, juicy and utterly delicious.
You don’t need a roaring-hot grill for this grilled lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Caprese Skewers - healthy and delicious caprese salad threaded on bamboo skewers with fresh cherry and grape tomatoes, Italian basil and mozzarella balls, with olive oil and balsamic vinegar.
Learn how to make the best Tandoori Chicken in the oven. It has the best tandoor flavors without a clay tandoor oven and is soft, juicy and utterly delicious.
An authentic South African recipe for beef brisket potjiekos with a homemade braai or BBQ sauce
Mediterranean Chicken Kebabs with Garlic Yogurt sauce are packed with flavor. Marinated in Mediterranean spices, garlic and lemon, grilled to perfection and topped with cooling garlic yogurt sauce these chicken skewers are real winners.
Egg-Stuffed baked potatoes are hollowed out baked potatoes filled with cheese and toppings with an egg cracked right in there. Read more.
Grilled lamb rib chops marinated with rosemary, garlic and served with an herbaceous gremolata.
Chili powder vs ground chili pepper - they are not the same. Jenny cautions to use chili powder and not ground chili pepper in the rubs for her babyback ribs.
Recipe video. This is based on a popular southern Thailand street food that's typically made with a butterflied chicken grilled over smokey coals. It's sweet but has complexity owing to the simple but clever marinade.Here, I'm making a home version using the marinade for bone-in chicken thighs instead and baked it in my boring oven. I miss the charcoal flavour but it's still lip smackingly delicious! The tumeric powder really makes it. :)
10 Jalapeno Recipes you don't want to live another moment without. Great flavor and a little heat from those jalapeno peppers.
