’n Nuwe Boek in die Kombuis
- Dankie Tannie
- Nov 5, 2025
- 1 min read
Ek het nou al so baie doodloopstrate vasgeloop met die retro / antieke kookboeke dat ek gevoel het… dis tyd vir ’n nuwe oukie op die rak!
En toe kry ek hom: Jan Braai se Atmosvuur. Yum. Yum. Yum. Die kookboekwêreld het ’n heerlike nuwe toevoeging gekry – en van my af kry hy ’n 8/10!
Ons eie Suid-Afrikaanse braai-ambassadeur het ’n pragtige dik boek uitgebring (sy TIENDE boek nogal!), propvol resepte vir die kole – en dis so veel meer as net tjops en braaibroodjies. Dit voel soos ’n hele vuurfilosofie in boekvorm.
Wat my opgewonde maak
Ek kan nie wag om deur hierdie boek van kant tot kant te werk nie.
Op my kortlys eerste:
Ultimate steak sous met Bovril en brandy – bladsy 60
Die souse in die algemeen… wow. Hulle klink só interessant.
En miskien… die sjokolade fondant potjie pudding as volgende? 👀
(Spaghetti… weet nie heeltemal nie. Ons sal sien 😅)
Grootste “Aha!” moment
Die belangrikste ding wat ek onmiddellik by hom geleer het:
Speserye en marinades brand maklik op die vuur – sit dit eerder ná die tyd op. Groot verandering van wat ek normaal weg so doen. En dit maak so baie sin.
Ek het per ongeluk die Engelse weergawe gekoop. Ja… jammer vir my. Dis ongeveer net oor die R500 en is selfs beskikbaar by Woolies.
Maar – ek wil dit sommer hier sê: dit is belangrik om ons Afrikaanse kookboek industrie te ondersteun. As jy kan – koop die Afrikaanse weergawe. Hou ons koskultuur lewendig.
Ek voel hierdie boek gaan my braai-spel nog ’n vlak op druk.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
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