• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 eetlepel canola-olie
• gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies
• 1 eetlepel soetrissiesous
• sout en peper
• 125 ml room
• geroosterde brood

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers in Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 tablespoons of canola oil
• sliced mushrooms
• 2 tubs [250gr each] chicken livers
• 1 tablespoon chili sauce
• salt and pepper
• 125 ml of cream
• toasted bread

1. Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 tubs [250gr each] of chicken livers, cleaned.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Served with toasted bread cut into three corners.

• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 E canola-olie
• paar gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak
• 1 E soetrissiesous
• sout en peper
• 125 ml room

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers In Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 E canola oil
• few sliced mushrooms
• 2 bowls [250gr each] chicken livers, cleaned and marinated
• 1 T hot pepper sauce
• salt and pepper
• 125 ml of cream

1. Fry 1 chopped onion and 1 chopped clove of garlic in 2 E canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 bowls [250gr each] of chicken livers, cleaned and marinated.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Serve with toasted bread cut into three corners.

• 1 Pak gevriesde spinasie of 1 vars bossie
• ½ pakkie spek stukkies
• 1 gekapte uie
• 1 pak gekerfde sampioene
• 250 ml room
• 250ml melk
• 1 pk wit uiesop
• 1 tot 2 wiele fetakaas in blokkies gesny

1. Braai uie , bacon en sampioene in bietjie olie.
2. Voeg spinasie (ontdooi en alle water uitgedruk) by.
3. Meng room, melk en uiesop en gooi by spinasie mengsel.
4. Verhit tot dik en roer fetakaas by.

Translation

Creamed Spinach

• 1 pack frozen spinach or 1 fresh bunch
• ½ packet of bacon bits
• 1 chopped onion
• 1 pack of sliced mushrooms
• 250 ml of cream
• 250ml milk
• 1 pc white onion soup
• 1 to 2 wheels of feta cheese cut into cubes

1. Fry onions, bacon and mushrooms in a little oil.
2. Add spinach (thawed and all water squeezed out).
3. Mix cream, milk and onion soup and add to spinach mixture.
4. Heat until thick and stir in feta cheese.

• 1 ml sout
• 250ml melk
• 50ml maizena
• Meng die sout,melk en maizena saam.
• 50 ml room
• 250ml kaas,gerasper
• 250g spinasie

1. Stoom die spinasie half gaar.
2. Gooi die halfgaar spinasie by jou melkmengsel en kook vir 5min oor stadige hitte en roer gereeld.
3. Roer die kaas en room by en roer deur.
4. Bedien warm.

Translation

Creamed Spinach

• 1 ml of salt
• 250ml milk
• 50ml cornstarch
• Mix the salt, milk and cornstarch together.
• 50 ml of cream
• 250ml cheese, grated
• 250g spinach

1. Steam the spinach half-cooked.
2. Pour the half-cooked spinach into your milk mixture and cook for 5 minutes over a slow heat and stir frequently.
3. Stir in the cheese and cream and stir through.
4. Serve hot.

• 1 bossie spinasie
• 15ml botter
• 125ml room of joghurt
• 1 desert lepel suiker
• ‘n knippie van elk: sout, peper en neutmuskaat
• 15ml suurlemoensap

1. Was die spinasie deeglik af in ‘n groot wasbak vol water.
2. Kerf fyn. Smelt die botter in ‘n middelgroot swaarboomkastrol.
3. Gooi die nat, gekerfde spinasie in die bottter en roerbraai tot net verlep.
4. Voeg die room by en laat vinnig kook om die vog in te damp en geur te konsentreer.
5. Geur met sout, peper, neut, suurlemoensap en suiker.

Translation

Creamed Spinach

• 1 bunch of spinach
• 15ml butter
• 125ml cream or yoghurt
• 1 dessert spoon of sugar
• A pinch of each: salt, pepper and nutmeg
• 15ml lemon juice

1. Wash the spinach thoroughly in a large sink full of water.
2. Carve finely.
3. Melt the butter in a medium-sized heavy-bottomed saucepan.
4. Pour the wet, chopped spinach into the butter and stir-fry until just wilted.
5. Add the cream and bring to a rapid boil to evaporate the moisture and concentrate the flavour.
6. Season with salt, pepper, nutmeg, lemon juice and sugar.

Sous

• 4 Eetlepels botter
• 4 Eetlepels meel
• 1 Klein ui, fyngekap
• 1 Knoffelhuisie, fyngekap
• 1 Koppie volroom melk
• Sout en peper na smaak
• Neutmuskaat na smaak (nutmeg)

1. Smelt 4 eetlepels botter in ‘n kastrol oor medium hitte.
2. Strooi die meel in en klits / meng tot ‘n pasta.
3. Kook vir 5 minute, of totdat dit ‘n ligte goue kleur is.
4. Roer gereeld.
5. Meng ui en knoffel by en kook vir 1 minuut.
6. Klits melk stadig by terwyl jy roer tot gemeng.
7. Laat prut 5 minute terwyl die spinasie voorberei word.
8. Voeg sout, peper en neutmuskaat by na smaak en roer deur.

Spinasie

• 1 Eetlepel botter
• 1 Sak/bossie spinasie skoongemaak en rofweg gesnipper

1. Smelt 1 eetlepel botter in ‘n aparte pot oor medium hitte.
2. Voeg spinasie bietjies gewys in terwyl jy dit roer.
3. Kook spinasie vir 5 na 6 minute tot sag maar nie pap nie – dit moet helder groen wees.
4. Meng sous in by spinasie en kook net vir ‘n minuut of 2 om deur te kook.
5. Sit warm voor.

Cream Spinach

Sauce

• 4 tablespoons of butter
• 4 tablespoons of flour
• 1 small onion, finely chopped
• 1 Garlic clove, finely chopped
• 1 cup of whole cream milk
• Salt and pepper to taste
• Nutmeg to taste (nutmeg)

1. Melt 4 tablespoons of butter in a skillet over medium heat.
2. Sprinkle in the flour and whisk/mix into a pasta.
3. Cook for 5 minutes, or until it is a light golden color.
4. Stir often.
5. Add onion and garlic and cook for 1 minute.
6. Slowly adding milk while stirring until mixed.
7. Let it simmer for 5 minutes while the spinach is being prepared.
8. Add salt, pepper and nutmeg to taste and stir through.

Spinach

• 1 tablespoon of butter
• 1 bag/bush of spinach cleaned and roughly chopped

1. Melt 1 tablespoon of butter in a separate pot over medium heat.
2. Add spinach a little while stirring it.
3. Cook spinach for 5 to 6 minutes until soft but not flaky – it must be bright green.
4. Mix sauce in spinach and cook just for a minute or 2 to cook through.
5. Serve warm.

5/6 aartappels gekook geskil en in plat skywe gesny
Mushrooms saam n gekapte ui gebraai met sout en peper
1 bakkie room
1 pakkie wit uiesop
Meng die uiesop met die room
Pak n laag aartappels in jou oondbak gooi die uie en mushrooms oor met n bietjie van die room en uiesop pak weer n laag aartappels en dan die laaste mushrooms en uie en gooi jou room en uiesop oor maak toe met foelie en bak in oond teen 180 grade vir 20 min.

Cream of Potatoes

5/6 boiled potatoes peeled and cut into flat slices
Mushrooms together with a chopped onion roasted with salt and pepper
1 bowl of cream
1 pack of white onion soup
Mix the onion soup with the cream
Pack a layer of potatoes in your oven, throw the onions and mushrooms over with a bit of the cream and onion soup, pack again a layer of potatoes and then the last of mushrooms and onions and pour your cream and onion soup over cover with foil and bake in the oven at 180 degrees for 20 min.

Bron: Die Armgat Chef.

Room Spinasie:
1 bossie spinasie
15ml botter
125ml room of joghurt
1 desert lepel suiker
‘n knippie van elk : sout, peper en neutmuskaat
15ml suurlemoensap
Was die spinasie deeglik af in ‘n groot wasbak vol water. Kerf fyn.
Smelt die botter in ‘n middelgroot swaarboomkastrol.
Gooi die nat, gekerfde spinasie in die bottter en roerbraai tot net verlep.
Voeg die room by en laat vinnig kook om die vog in te damp en geur te konsentreer.
Geur met sout, peper, neut, suurlemoensap en suiker

Room Spinasie:
1 ml sout
250ml melk
50ml maizena
Meng die sout,melk en maizena saam.
50 ml room
250ml kaas, gerasper
250g spinasie
Stoom die spinasie half gaar.
Gooi die halfgaar spinasie by jou melkmengsel en kook vir 5min oor stadige hitte en roer gereeld.
Roer die kaas en room by en roer deur.
Bedien warm.

Room Spinasie:
1 Pak gevriesde spinasie of 1 vars bossie
Y2 pakkie spek stukkies
1 gekapte uie
1 pak gekerfde sampioene
250 ml room
250ml melk
1 pk wit uiesop
1 tot 2 wiele fetakaas in blokkies gesny.
Braai uie, bacon en sampioene in bietjie olie.
Voeg spinasie (ontdooi en alle water uitgedruk) by.
Meng room, melk en uiesop en gooi by spinasie mengsel.
Verhit tot dik en roer fetakaas by.