Category: Starters and snacks
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
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
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.
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
A wonderful salad to serve as a starter or as a side dish to complement the lamb. When cooking beetroot it sometimes tends to be very watery with almost no flavour. By adding rooibos it enhances the flavour
These crackers are ideal to serve as little gifts at the party Preheat the oven to 200°C. Grease 2 large baking sheets. Mix the ice-cold tea an olive oil. Place the flour, salt and grated cheese in the