Category: Jy het n Wenresep!
Amazing Maze Bites // Mieliepap Bites
In the last episode of this season’s Jy het ’n Wenresep! (on VIA, DStv channel 147) leftover mielie-pap (maize) is used to make a tasty snack. There is a surprise in every episode of Jy het 'n Wenresep! Denis de Waal from Table View cooked with rhubarb, an ingredient many South Africans shy away from. Carla Steenkampsen from Green Point made pavlova. But the winning recipe was from Jana Malherbe, all the way from Riversdal, who prepared the mieliepap bites with tzatziki. Jana is a guide and outdoor enthusiast, and says the little maize snacks have often saved the day when she had to prepare a bite to eat for guests.
Tip: If you’re cooking the mealie pap (maize) from scratch, use Carmien’s Green Rooibos tea.
Pairing: The Carmien Refresh Green Honeybush, Rooibos and Peppermint accentuates the flavour of herbs in the maize balls, the mint in the tea also compliments the mint in the tzatziki.
Health Benefits: Carmien Refresh Green Honeybush, Rooibos and Peppermint aids digestion and detoxes.
12 – 15 portions
Preparation: 15 min
Cooking time: 15 – 20 min
In VIA’s Jy het ‘n Wenresep! program, three chefs inspire Huisgenoot’s Carmen Niehaus with their mouthwatering home cooked meals. The three qualified chefs cook up a storm in the Jy het ‘n Wenresep! kitchen as they compete against each other for the Wenresep crown. The twist in the tale is that they have to prepare typical home cooked meals and not restaurant style food. There was no shortage of tips and tricks during this episode; Jeanne Pierre Smith from Paarl showed how to make gnocchi with ease. The sautéed vegetables that accompanied the dish made it the winning recipe of the day. Pieter de Jager from Stellenbosch impressed with a formidable trout with a pistachio crust and Izanne Rautenbach prepared a decadent salted caramel cheesecake.
Gnocchi with sautéed vegetables and goat’s milk cheese
Preparation: 20 min
1 hour (potatoes)
10 min (gnocchi)
7 min (vegetables)
PAIRING: Carmien’s Relax Rooibos & Camomile tea with rosehip and hibiscus compliments the earthy aroma of the gnocchi.
This tea has a calming effect and you can drink it before bedtime.
On 22 March’s episode of Jy het ’n Wenresep! on VIA (DStv channel 147) traditional date fingers rose above the rest of the dishes. Stuart Wilkins from Gousblomkloof tried to impress Huisgenoot’s Carmen Niehaus with his lamb rack while Helen Lee from Fish Hoek made chicken curry which she learned to make while in Thailand. But it was Marilize du Toit from Strand who impressed Carmen with her traditional date finger recipe.
Chocolate date fingers
In this recipe the dates are soaked in Carmien Tea’s Orange Choc rooibos tea.
Makes 8 – 12 fingers or 20 balls
Preparation: 20 minutes
On the VIA television show, Jy het ’n Wenresep! the winning recipe is Boelie, a trusted recipe of old, but still a hit in the kitchen today. In the Wenresep kitchen Carmen has to choose between boelie, Yorkshire pudding and honey cake. To make things more interesting, two old friends Sonyah Holder from Tulbagh and Zetta Schmeisser from Panorama are cooking against each other. Lucy Champion from Plumstead made the honey cake – fresh from the farm. But in the end it’s Sonyah’s boelie, a recipe she ironically got from Zetta, that wins after Sonyah gave it an exotic twist.
Prep: 10 minutes
Cooking time: 40 minutes
Karens veggie chilli con carne with a twist
On 15 Februarys episode of Jy het n Wenresep! on VIA (DStv channel 147) root vegetables are making headlines. Karen Clarke from Malmesbury impressed Huisgenoot’s Carmen Niehaus with her vegetarian variation on Chilli con Carne recipe which immediately grabbed Carmen Niehaus’s attention. Perfectly balanced, this meal is incredibly easy to throw together and definitely deserved the winning vote. While Johan Zietsman from Strand showed how he prepares food on a large scale when they are on a yacht. Liezel van der Merwe from Stellenbosch turned her mother’s breakfast recipe into a banting friendly one. Karen’s vegetarian dish blew Carmen away and won her recipe a spot in Huisgenoot. Now you can try out her recipe too!
CHILLI CON BAKED SWEET POTATO OR POTATO
Karen dished her beans mixture in a potato bake but in the test kitchen we dished it as a sweet potato bake.
Serves 4 people
Preparation: 15 min
Cooking time: 30 – 40 min
Carmien Tea’s Soothe contains green rooibos, real fennel and anise. The aniseed is delicious with the sweet potato and the fennel compliments the tomato and beans. The tea contains antioxidants, helps with digestion and is antiseptic. It’s a fresh tea which goes hand-in-hand with food.
PORK DIM SUM WITH PINEAPPLE PICKLE
On 1 March’s episode of Jy het ’n Wenresep! On VIA (DStv channel 147) Eastern flavours are the name of the game. We snack on delicious steamed and fried dim sum.
South Africans tend to like the sweet-salty seasoning of Eastern food, and these days the ingredients for these dishes are easy to come by. On this episode of Jy het ’n Wenresep! winner Hendri Jooste from Stellenbosch shows us how easy it is to fold wonton pastry. He also demonstrates how to prepare steamed and fried dim sum. Dennis Randall, also from Stellenbosch, presents a creamy pasta with loads of fresh ingredients and Chantelle Janse van Rensburg from Brackenfell shows off her favourite carrot cake.
Carmien’s Cookies & Cream has a wonderfully creamy coconut fragrance – it blends well with all the Eastern flavours.
Dining on dim sum
Makes approximately 80 dim-sum
Preparation: 30 min
Cooking time: 25 min
On 22 February’s episode of Jy het ’n wenresep! on VIA (DStv channel 147) Madeleine Jacobs from Hermanus impressed Carmen Niehaus with her omelette cooking technique and not only won a star for a quick dish, but came out puffy and big enough for supper. Now you can try her quick and healthy way of making an omelette.
Pumpkin tart for dessert
On 15 February’s episode of Jy het ’n Wenresep! On VIA (DStv channel 147) brothers Burger and Alwyn tried to impress Huisgenoot’s Carmen Niehaus with their different recipes. Alwyn made a chicken dish which he learnt how to make while living abroad, and Burger stayed within their family recipes by making their mother’s pumpkin tart as a dessert. Theresa’s yellow tale with sesame seed made the judging difficult for Carmen.
EASY PUMPKIN TART
Makes 1 big tart
Preparation 15 minutes
Cooking 50 minutes (without cooking of pumpkins)
Amy’s Middle Eastern meatballs
On 8 February’s episode of Jy het ’n Wenresep on VIA (DStv channel 147) Liezl Gouws tried to impress Huisgenoot’s Carmen Niehaus with her hamburger recipe while Anica used her creativity to make a spinach dish from leftovers. Amy’s meatballs with a Middle Eastern twist blew Carmen away and won her recipe a spot in Huisgenoot. Now you can try out her recipe too!
MEATBALLS WITH ONION HUMMUS AND WHOLEWHEAT FLAT BREADS
Enough for 4 – 6 people
Preparation: 30 min
Cooking: 30 min
Angela’s decadent chocolate pudding
On 1 February’s episode of Jy het ’n Wenresep on VIA (DStv channel 147) Yolandi tried to impress Huisgenoot’s Carmen Niehaus with the simple mussel pasta while Yolanda celebrated her Portuguese heritage with a fish dish. Angela’s decadent chocolate pudding took top honours and won a spot in Huisgenoot and now you can make her recipe too!
DECADENT CHOCOLATE PUDDING
Makes 6--8 puddings
Preparation: 10 min
Baking: 20 min
Susina’s pan-fried trout with green veggies
On 25 January’s episode of Jy het ‘n Wenresep on VIA (DStv channel 147) Maritza made quick vetkoeks with chicken tzatziki, Susina made trout with green veggies and Dave made fruit tarts. Susina’s effort earned her recipe five stars and a place in Huisgenoot. Now you can make this delicious and healthy dish at home.
PANFRIED TROUT WITH GREEN VEGGIES AND LEMONY SALAD DRESSING
Enough for 4 people
Preparation: 15 min
Cooking: 5—7 min (fish) 10 min (blanching)
On 18 January’s episode of Jy het ‘n Wenresep on VIA (DStv channel 147) Carla put a twist on a bobotie recipe while Jané make a creamy spinach-and-blue-cheese soup and Roza made a cabbage dish. Jané’s efforts earned her recipe the coveted Wenresep title. And now you can make it too!
On 11 January’s episode of Jy het ’n Wenresep! Jacques turned a shephard’s pie into a banting dish. Andrea uses ordinary ingredients to make her basil chicken dish while Kirra makes a versatile bulgar risotto. Kirra’s efforts earned her dish the coveted Wenresep title.
Serves: 4 people
Preparation: 10 min
Cooking: 20 min