Category: Mains

BRAAIED CHICKEN WITH PAP

Chicken is very popular to braai as is the krummelpap to serve with it.

This no-cooked braai sauce is popular in both African and white households.

COLESLAW WITH CREAMY MASALA DRESSING

Indian and Malay food are known for their fiery but flavoursome curries turned down by a cooling sambal.

This coleslaw can be seen as a type of a sambal served in small portions or as a proper salad where everybody help themselves from a large serving platter.

The dressing is creamy, almost like a thin mayonnaise, flavoured with a hint of curry, flavoursome, but not hot.

If you want it more hot, add 1 bag of Carmien Revive green rooibos (with ginger & chilli).

Jy het n Wenresep! – Episode 13 Winner

 

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

Serves 4

Preparation: 20 min

Cooking time:

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.

 

Jy het n Wenresep! – Episode 10 Winner

VEGETARIAN DELIGHT

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.

Jy het ‘n Wenresep! – Episode 6 Winner

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

Jy het ‘n Wenresep! – Episode 4 Winner

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)

Jy Het ‘n Wenresep! – Episode 3 Winner

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!

Jy Het ‘n Wenresep! – Episode 2 Winner

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

GREEN FREEKEH

Serves 6
Preparation time: 5 min
Cooking time 15 min

Freekeh is a low carb, high fibre ancient young green wheat that is very popular nowadays. It is very easy to prepare, same as rice.

ASIAN ROASTED CHICKEN

Serves 6
Preparation time 15 min
Cooking time 1 hour 15 min

GREEN SALAD WITH SPICY PORK

The dressing for this salad is the same as the dipping sauce for the spring rolls and is easy to double-up on.

Serves 6
Preparation time 10 min
Cooking time 10 min

PEACHES IN VANILLA SYRUP WITH BLUE CHEESE

Serve these peaches icy cold! Caramelised nuts and blue cheese is a winner with them.

Preparation time: 20 min
Cooking time: 5--10 min

BREAKFAST BRIYANI

Serve this spicy breyani, made with smoked fish, instead of a kedgeree.

Serves 6
Preparation time: 20 min
Cooking time: 15 min

ASIAN FRUIT SALAD

Asian flavours work well with water melon and pineapple.

Serves 4—6
Preparation time: 10 min
Cooking time: 5 min

HIDDEN VEGETABLE PASTA SAUCE

This is a perfect recipe for kids of 5-10 years to prepare.

CREAMY THAI CHICKEN SOUP

Makes about 2 litre soup
Preparation time: 10 min
Cooking time: 15 min

VELVET BUTTERNUT SOUP

Sweet potato added to this butternut soup gives it a slight sweet taste that works beautifully with the hint of orange and curry.

Makes about 3,5 litre soup
Preparation time; 10 min
Cooking time: 45 min

SPICY LENTIL SOUP

These easy-to-prepare-soups are ready in a jiffy and made with affordable store cupboard ingredients. Carmien’s variety of tea blends is ideal to give them flavour in an instant. They can either be a bit chunky or smooth and velvety.

Makes 1 litre soup
Preparation time: 15 min
Cooking time: 20 min

CURRIED PORK RIBS WITH CHOPPED SALAD

We often went on hiking trips to the Cedarberg and a curried pork rib was always on the menu for the Saturday night. This curry sauce really is delicious and versatile, perfect for sosaties and chicken pieces.

Serves: 4
Preparation: 20 minutes
Braai: 60-75 minutes

THAI CHICKEN WING SKEWERS

This recipes is really yummy and also so easy to prepare.

Makes: 12 Skewers
Preparation: 20 minutes
Braai: 30-40 minutes

SCRAMBLED EGG ON TOASTED DATE & APPLE BREAD

Turn a ordinary dish into something really special with a slice of yummy fruity bread. Bake the bread the day before, so you only need to toast it in the morning. This mixture is also ideal for muffins.

Serves: 4
Preparation time: 15 min
Baking time: 25 min

EASTER PULLED LEG OF LAMB

Lamb and Moroccan flavours are synonymous with Easter. This marinade is really quick and easy to prepare. Moroccan flavours can be very harsh though and this is when rooibos blends with spicy flavours comes in very handy a

SPINACH QUICHE WITH BACON JAM

CRUST Place the flour and salt in the bowl of the food processor, also add the butter cubes, cheese and cayenne pepper. Process until the mixture resembles fine breadcrumbs. Mix together the egg yolk, lemon juice and water

FINGER-LICKING RUMP WITH BLUE CHEESE CRUST

BBQ-SAUCE Slowly fry the onions, garlic and ginger in some oil till soft. Add the rest of the ingredients, bring to the boil, lower the heat and cook for about 15 minutes till a thick sauce has formed

PINEAPPLE PICKLE

This pickle is ideal to make ahead and keep in the fridge or to take along when going on safari or holiday. It works beautifully with pork. PICKLE Boil together the tea, vinegar, sugar, ginger with star anise,

STICKY SPARE RIBS

This ribs is finger-licking good! Enjoy them as is straight from the braai, just keep the finger bowls close-by or serve them on a cauliflower mash for a dinner party. PORK Cook the spare ribs in the rooibos

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