Author Archives: carmenniehaus

Super Slaaie

Met die nuwe Carmen Niehaus x Carmien Tea-slaaisouse het jy binne ‘n ommesientjie ‘n smaaklike slaai op tafel. Die Forest Berry-slaaisous is veral lekker saam met vrugtige slaaie soos hierdie komkommer-carpaccio wat ook aarbeie inkry terwyl dit net so lekker in ‘n lensieslaai waarby pruime ingemeng word smaak.

Smullekker slaaisous

My grootste uitdaging en droom was nog altyd om te sorg dat slaai die ster van die tafel word en die bak heel eerste dolleeg geëet sal wees. Slaaisous maak die verskil tussen ‘n ordinêre slaai en iets spesiaals. Die Carmen Niehaus-slaaisouse sorg vir daardie spesiale smaak wat enige slaai verhef bo die gewone.

Luxury creamy rice trifle with berries and rice chocolate crumbs

Since my childhood days, trifle is part of our family Christmas feasts. Every year the bowl needs to be bigger as it is finished to the bottom every time. Nowadays I made individual ones so that everyone can enjoy his own bit of specialness. This rice trifle is a combination of my most favourite flavours: creamy rice with a hint of rose water, creamy yoghurt, caramel condensed milk, and berries.

Christmas rice pudding wreath

During my childhood days every year, Christmas was a big family get together on the farm; over fifty of us had a feast under the trees in our garden or on the large stoep on the original family farm. There were leg of lamb and my auntie Martie’s famous chicken pie with lots of salads on the side; my mom made steamed Christmas pudding in which a few coins were also hidden. This wreath is a resemblance of that pudding with the same flavour profile full of spiciness. But it is the silky creaminess of this rice pudding that makes it extra special.

Vis & Tjips

Ek het nooit gehou van diepgebraaide kosse nie. Maar jy kon my nog altyd omkoop met gebakte vis. Ek dink daardie verknogtheid het kleintyd al ontstaan. Op ‘n inkopietog Kaap toe, is daar altyd met die terugkomslag by ‘n viswinkeltjie in Malmesbury se hoofstraat gestop vir vis & tjips. Die reuse visporsies is mooi in groot velle witpapier toegedraai en daarmee is ons vort – dit was dan aandete. Ons kinders was in die hemel.

Hoender op drie maniere

Eers was dit die Lekkerste hoenderresep wat in 1992 in Huisgenoot se toetskombuis geland het wat minstens een keer per week op ons tafel tuis verskyn het, toe was my huismense weer versot op mosterdhoender, maar nes ons deesdae gek is na enige Oosterse smake, geniet ons hoender met Marrokaanse speseryegeure net so baie.

Geurige Groentebrood

Ek is so bly daar is nou ‘n spesiale bewustheid om die eet van groente aan te wakker, want deesdae word dit beslis nie net meer opgekook en as bykos voorgesit nie. Ek geniet dit om met groente te eksperimenteer, die pragtige kleure en bros teksture leen dit darem net te veel tot smaaklike geregte, want die geure werk tog te lekker saam.

Airfry your veggies

It is no secret that I am mad about salads – the combination of crispy green leaves, a variety of multicolour fresh veggies and creamy cheese with a dressing that is beautifully complimenting it, just appeals to me. During the week I normally stick to fresh veggies that need no cooking. Salads made with roasted veggies e.g., butternut, sweet potatoes, onions, or beetroot was weekend food. No more. With the Instant Pot Vortex Airfryer these veggies are roasted to perfection within half an hour – giving me just enough time to prep the rest of the veggies and the salad dressing.