Ek Is Afrikaans - Resepte vir Elkeen

Ek Is Afrikaans - Resepte vir Elkeen

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IS JY OPSOEK NA AANDETE IDEES & RESEPTE??
Ek werk elke maand verskillende spyskaarte uit met aandete & resepte!
1. Aandete Idees & Resepte
2. Styselvrye Aandete Idees & Resepte
3. Maklike, Vinnige Aandete Idees & Resepte
LOS ASB JOU EPOS ADDRESS VIR MEER INLIGTING!!
QUALIFIED MILLWRIGHT NEEDED URGENT IN KYALAMI, JOHANNESBURG AREA. EXPERIENCE NEEDED: MUST BE QUALIFIED, ELECTRICAL, MECHANICAL, MAINTENANCE, REPAIRS, FAULT FINDING, EXCELLENT KNOWLEDGE OF CRANES, GEARBOXES, CONVEYORS, WELDING, READING OF DRAWINGS, PROGRAMMING, ETC. CV can be send to E/Mail: [email protected]
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Hi
Ek is opsoek na resep vir n Hummingbird koek met roomkaas versiersel
Kan iemand dalk help asb
Baie dankie
Ek geniet julle reepte
Goeie dag almal. Het u dalk vir my n resep vir brood wat gebak kan word in n mikrogolf oond asb? Baie dankie
Soek ASB n Kool slaai Resep
Help asb vir n oxtail pressure cooker resep iets anders vir n slag
Moeg al vir rooiwyn en wortel resep
Hello almal ek is opsoek na sterri nappie of n plaasvervanger van dit asb
Middag
Enige idees wat ek met gebreekte rog en rog meel kan maak? Rog brood / rog beskuit resepte asb..Enige wenke, idees....asb.
Thank You

Like en Share ons page en geniet die resepte
Please like and share and enjoy our recipes Recipes in Afrikaans and English Voel tuis en deel asb gedagtes.

Stuur vir my 'n email indien jy dalk 'n oulike resep het wat ek hier kan plaas. Kliek net op die "Send Email" knoppie bo-aan. Baie dankie vir al die positiewe mense op hierdie blad. Ek geniet dit om elke dag hier te wees en resepte te plaas en te deel. Help my asb om my blad te laat groei deur mense te nooi om deel te word van Resepte vir Elkeen. Indien julle dalk van die ouer geslag se wenresepte het wat ons hier kan plaas sal ek dit baie waardeer, asook dalk 'n paar boereraat resepte wat werk vir al die lastige siektes in die winter ens.

Operating as usual

20/10/2021

CAULIFLOWER AND CHEESE WITH SPICY BREADCRUMBS

Servings: 6

INGREDIENTS :

1 large head cauliflower, cut into florets (about 3 cups)
4 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
kosher salt and black pepper
3 ounces prosciutto (omit if vegetarian)
1 cup finely torn ciabatta or sourdough bread
2 tablespoons fresh oregano leaves
1/2 teaspoon crushed red pepper flakes
2 tablespoons salted butter
2 tablespoons all-purpose flour (or all-purpose GF flour)
1/2-1 teaspoon chipotle chili powder to your taste
1/2 teaspoon onion powder
1 1/2 cups whole milk
1 cup shredded cheddar cheese
1 cup shredded gouda cheese
2 tablespoons fresh thyme leaves

INSTRUCTIONS :

1. Preheat oven to 425 degrees F. On a baking sheet, toss the cauliflower, 2 tablespoons olive oil, paprika, and a pinch each of salt and pepper. Push the cauliflower to one side of the pan. On the other side, toss the bread, with 2 tablespoons olive oil, oregano, and a pinch of salt. Lay the prosciutto around the bread.
2. Transfer to the oven and bake for 10 minutes, until the prosciutto is crisp. Remove from the oven, then remove the bread and prosciutto. Return the cauliflower to the oven and bake another 5-10 minutes, until just tender.
3. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes. Set aside.
4. Meanwhile, make the cheese sauce. Melt the butter in a medium skillet over medium heat. Whisk in the flour, chipotle chili powder, and onion powder. Cook 1 minute. Slowly add the milk, whisking until combined. Season with salt and pepper. Bring to a low boil. Stir in the cheeses. Add the cauliflower and toss. Cook another 3-5 minutes. Remove from the heat and stir in the thyme.
5. Serve the cauliflower topped with breadcrumbs. Eat and enjoy the deliciousness.
Bron : Half Baked Harves
Resep geplaas deur Ronél Hinrichsen

CAULIFLOWER AND CHEESE WITH SPICY BREADCRUMBS

Servings: 6

INGREDIENTS :

1 large head cauliflower, cut into florets (about 3 cups)
4 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
kosher salt and black pepper
3 ounces prosciutto (omit if vegetarian)
1 cup finely torn ciabatta or sourdough bread
2 tablespoons fresh oregano leaves
1/2 teaspoon crushed red pepper flakes
2 tablespoons salted butter
2 tablespoons all-purpose flour (or all-purpose GF flour)
1/2-1 teaspoon chipotle chili powder to your taste
1/2 teaspoon onion powder
1 1/2 cups whole milk
1 cup shredded cheddar cheese
1 cup shredded gouda cheese
2 tablespoons fresh thyme leaves

INSTRUCTIONS :

1. Preheat oven to 425 degrees F. On a baking sheet, toss the cauliflower, 2 tablespoons olive oil, paprika, and a pinch each of salt and pepper. Push the cauliflower to one side of the pan. On the other side, toss the bread, with 2 tablespoons olive oil, oregano, and a pinch of salt. Lay the prosciutto around the bread.
2. Transfer to the oven and bake for 10 minutes, until the prosciutto is crisp. Remove from the oven, then remove the bread and prosciutto. Return the cauliflower to the oven and bake another 5-10 minutes, until just tender.
3. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes. Set aside.
4. Meanwhile, make the cheese sauce. Melt the butter in a medium skillet over medium heat. Whisk in the flour, chipotle chili powder, and onion powder. Cook 1 minute. Slowly add the milk, whisking until combined. Season with salt and pepper. Bring to a low boil. Stir in the cheeses. Add the cauliflower and toss. Cook another 3-5 minutes. Remove from the heat and stir in the thyme.
5. Serve the cauliflower topped with breadcrumbs. Eat and enjoy the deliciousness.
Bron : Half Baked Harves
Resep geplaas deur Ronél Hinrichsen

10/10/2021

RESEPTE

Fudge:
4 koppies wit suiker
1 blik kondensmelk
1 koppie volcream melk
2 TB lepel goue stroop
200 ml botter
Kook vir 25 min teen 120 grade op stoof terwyl jy aanhoudend roer
Klop vir 7 min met elektriese be**er
Giet uit en sny as dit afgekoel is

RECIPE

Fudge:
4 cups white sugar
1 tin condensedmilk
1 cup fullcream milk
2 TB spoon golden syrup
200ml butter
Boil for 25 min at 120degrees on stove, while stiring continously
Beat for 7min with a electrical be**er
Pour out and cut when its cooled down.
Bron : Geen fieterjasies resepte, wenke en groentetuin organies
Resep geplaas deur Ronél Hinrichsen

RESEPTE

Fudge:
4 koppies wit suiker
1 blik kondensmelk
1 koppie volcream melk
2 TB lepel goue stroop
200 ml botter
Kook vir 25 min teen 120 grade op stoof terwyl jy aanhoudend roer
Klop vir 7 min met elektriese be**er
Giet uit en sny as dit afgekoel is

RECIPE

Fudge:
4 cups white sugar
1 tin condensedmilk
1 cup fullcream milk
2 TB spoon golden syrup
200ml butter
Boil for 25 min at 120degrees on stove, while stiring continously
Beat for 7min with a electrical be**er
Pour out and cut when its cooled down.
Bron : Geen fieterjasies resepte, wenke en groentetuin organies
Resep geplaas deur Ronél Hinrichsen

[10/09/21]   DELICIOUS KOTA

When you have that kota craving, make it your masterpiece with juicy pork bangers, onions and tomatoes. You’ll never go back to old-school boring fillings, we promise!

PORTIONS: 4
COOKING TIME: 8 - 10 MINUTES

INGREDIENTS :

1 x unsliced loaf of white bread
45 ml soft butter or margarine
45 ml olive or any other cooking oil
1 x packet good quality pork bangers (approximately 500g)
1 large or 2 medium onions, sliced
1 – 2 green or red or yellow sweet peppers, seeds removed and chopped
2 large or 3 smaller ripe tomatoes, chopped into big pieces
Salt, pepper and pinch of sugar
Chakalaka, chilli sauce or grated cheese, to serve

METHOD :

Cut the loaf of bread into four quarters and hollow the quarters out where the meat filling will go into. Spread butter or margarine in the hollowed-out bread quarters. Toast the bread over hot coals or in the oven until slightly crispy on the outside. Keep warm.

Heat the oil in a pan and fry the pork bangers until almost cooked. Add the onions and peppers and fry for a few minutes until golden brown. Add the tomatoes, salt, pepper and sugar and fry for another few minutes until the tomatoes are soft.

Slice the pork bangers in round slices, mix with the rest and spoon it into the slightly toasted bread quarters. Drizzle with chakalaka sauce or chilli sauce or sprinkle with cheese. Enjoy while hot.
Bron : SA Pork
Resep geplaas deur Ronél Hinrichsen
(Geen foto beskikbaar nie)

08/10/2021

12 TIPS FOR MAKING THE BEST-EVER STEW

Author : Lindsay D. Mattison from Taste of Home

Stew is a tiny bit trickier than soup. Never fear; use these stew tips, and your stew will turn out better than you expected!

1 / 12
USE HOMEMADE BROTH , WHENEVER POSSIBLE
Water or store-bought broth will do just fine in a pinch, but really flavorful stew recipes start with homemade broth. Making it yourself lets you control the sodium level and flavor. We like using chicken broth because it’s less r\ aggressive beef broth, letting the flavors of the ingredients shine a bit more.

2 / 12
GIVE STEW PLENTY OF TIME
For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.

3 / 12
CHOOSE THE RIGHT CUT OF MEAT
The best beef stews are made with the right cut of meat, like chuck roast, brisket or round. Leaner cuts (which are good for the grill) lack the connective tissue that turns into gelatin as it cooks. That keeps the meat juicy and tender while also thicken and enriching the stew.

4 / 12
SEAR THE MEAT FIRST (PROBABLY IN BATCHES )
The first step to a flavorful stew is browning the meat. Searing it over high heat gives the meat a deeper, richer flavor thanks to the Maillard reaction, a chemical reaction that browns and caramelizes the exterior of the meat. Most pots don’t have enough meat to brown all the meat at once, so do it in batches to prevent the meat from simmering in its own juices.

5 /12
DECIDE WHERE YOU WANT TO GO WITH SPICES
Spices control the direction of the stew’s flavor profile, but you’ll want to choose near the beginning of the cooking process. Adding dried spices along with searing meat or onions releases their essential oils. Look to fennel seeds and marjoram for Italian flavors, cumin and coriander for Mexican, ginger and sesame oil for an Asian spin, cinnamon and cardamom for Moroccan or turmeric and mustard seed for Indian. Our Deputy Editor’s Best Beef Stew recipe uses smoked paprika and herbes de Provence for unforgettable flavor.

6 / 12
DON’T FORGET TO DEGLAZE
This is an all-important step in creating the best stew flavor. Searing the meat and sweating the vegetables creates browned bits on the pan. Releasing them with a splash of wine, beer, apple juice or plain water creates the basis for a fantastically flavorful stew.

7 / 12
ADD EXTRA FLAVOR WITH THE RIGHT INGREDIENTS
Onions, carrots and celery (mirepoix vegetables) are classic for a reason, but don’t be afraid to stray and get creative. Try using roasted garlic instead of regular garlic, or caramelize your onions before moving on to the next step. You can also add an incredible depth of flavor by adding dried mushrooms to the mix.

8 / 12
CHOOSE HOW TO THICKEN THE STEW
Adding flour to stew is the most classic way to create its characteristic thick texture. You’ll need one to two tablespoons of flour for every cup liquid, depending on how thick you like it. For a gluten-free approach, you can add cornstarch or arrowroot at the end (about one tablespoon for every cup of liquid).

You can also look to these ways to thicken a sauce at the end, like using tomato paste or pureed starchy vegetables.

9 / 12
ADD THE VEGETABLES AT THE RIGHT TIME
We know the beef will take a few hours to break down and become tender, but not all vegetables require hours of cooking time. Add hearty root vegetables like parsnips, carrots, winter squash or potatoes in the beginning, but save tender vegetables for the end. Otherwise, they’ll overcook and become watery. You can even saute vegetables like bell peppers, zucchini or mushrooms separately and stir them in just before you serve.

10 /12
DECIDE WHETHER YOU WANT THE LID ON OR OFF
We generally like cooking stews with the lid on. It traps the liquid inside, promotes even heat distribution, helps the flavors meld together and keeps the meat juicy. But, if your stew is looking too watery, feel free to pop the lid off for the last hour or so. That lets the liquid evaporate, but it will also concentrate the stew’s flavor.

11 / 12
FINISH WITH FRESH HERBS
What can you do to make stew more flavorful? Finish it with fresh herbs, of course! Except for thyme, herbs lose their flavor as they simmer. So add dried spices at the beginning of the cooking time and fresh spices (like parsley, dill, tarragon or rosemary) at the end to add a punch of fresh flavor.

12 / 12
TASTE IT BEFORE YOU SERVE IT
When the stew is finished, give it a taste. If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.
Resep geplaas deur Ronél Hinrichsen

12 TIPS FOR MAKING THE BEST-EVER STEW

Author : Lindsay D. Mattison from Taste of Home

Stew is a tiny bit trickier than soup. Never fear; use these stew tips, and your stew will turn out better than you expected!

1 / 12
USE HOMEMADE BROTH , WHENEVER POSSIBLE
Water or store-bought broth will do just fine in a pinch, but really flavorful stew recipes start with homemade broth. Making it yourself lets you control the sodium level and flavor. We like using chicken broth because it’s less r\ aggressive beef broth, letting the flavors of the ingredients shine a bit more.

2 / 12
GIVE STEW PLENTY OF TIME
For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.

3 / 12
CHOOSE THE RIGHT CUT OF MEAT
The best beef stews are made with the right cut of meat, like chuck roast, brisket or round. Leaner cuts (which are good for the grill) lack the connective tissue that turns into gelatin as it cooks. That keeps the meat juicy and tender while also thicken and enriching the stew.

4 / 12
SEAR THE MEAT FIRST (PROBABLY IN BATCHES )
The first step to a flavorful stew is browning the meat. Searing it over high heat gives the meat a deeper, richer flavor thanks to the Maillard reaction, a chemical reaction that browns and caramelizes the exterior of the meat. Most pots don’t have enough meat to brown all the meat at once, so do it in batches to prevent the meat from simmering in its own juices.

5 /12
DECIDE WHERE YOU WANT TO GO WITH SPICES
Spices control the direction of the stew’s flavor profile, but you’ll want to choose near the beginning of the cooking process. Adding dried spices along with searing meat or onions releases their essential oils. Look to fennel seeds and marjoram for Italian flavors, cumin and coriander for Mexican, ginger and sesame oil for an Asian spin, cinnamon and cardamom for Moroccan or turmeric and mustard seed for Indian. Our Deputy Editor’s Best Beef Stew recipe uses smoked paprika and herbes de Provence for unforgettable flavor.

6 / 12
DON’T FORGET TO DEGLAZE
This is an all-important step in creating the best stew flavor. Searing the meat and sweating the vegetables creates browned bits on the pan. Releasing them with a splash of wine, beer, apple juice or plain water creates the basis for a fantastically flavorful stew.

7 / 12
ADD EXTRA FLAVOR WITH THE RIGHT INGREDIENTS
Onions, carrots and celery (mirepoix vegetables) are classic for a reason, but don’t be afraid to stray and get creative. Try using roasted garlic instead of regular garlic, or caramelize your onions before moving on to the next step. You can also add an incredible depth of flavor by adding dried mushrooms to the mix.

8 / 12
CHOOSE HOW TO THICKEN THE STEW
Adding flour to stew is the most classic way to create its characteristic thick texture. You’ll need one to two tablespoons of flour for every cup liquid, depending on how thick you like it. For a gluten-free approach, you can add cornstarch or arrowroot at the end (about one tablespoon for every cup of liquid).

You can also look to these ways to thicken a sauce at the end, like using tomato paste or pureed starchy vegetables.

9 / 12
ADD THE VEGETABLES AT THE RIGHT TIME
We know the beef will take a few hours to break down and become tender, but not all vegetables require hours of cooking time. Add hearty root vegetables like parsnips, carrots, winter squash or potatoes in the beginning, but save tender vegetables for the end. Otherwise, they’ll overcook and become watery. You can even saute vegetables like bell peppers, zucchini or mushrooms separately and stir them in just before you serve.

10 /12
DECIDE WHETHER YOU WANT THE LID ON OR OFF
We generally like cooking stews with the lid on. It traps the liquid inside, promotes even heat distribution, helps the flavors meld together and keeps the meat juicy. But, if your stew is looking too watery, feel free to pop the lid off for the last hour or so. That lets the liquid evaporate, but it will also concentrate the stew’s flavor.

11 / 12
FINISH WITH FRESH HERBS
What can you do to make stew more flavorful? Finish it with fresh herbs, of course! Except for thyme, herbs lose their flavor as they simmer. So add dried spices at the beginning of the cooking time and fresh spices (like parsley, dill, tarragon or rosemary) at the end to add a punch of fresh flavor.

12 / 12
TASTE IT BEFORE YOU SERVE IT
When the stew is finished, give it a taste. If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.
Resep geplaas deur Ronél Hinrichsen

07/10/2021

KETO BLUEBERRY SCONES are a great low carb baking recipe made with a mixture of almond flour, coconut flour, and fresh blueberries.
holding a Keto Blueberry Scones

INGREDIENTS :
3/4 cup Almond flour
1/4 cup Coconut flour
5 tablespoons Granular erythritol sweetener, we used Swerve
2 teaspoons Gluten free baking powder
1/4 teaspoon Salt
1/4 cup Butter, unsalted, softened
1/4 cup Unsweetened Almond Milk
2 teaspoons Vanilla extract
1 large Egg
1 cup Blueberries

INSTRUCTIONS :

Preheat oven to 350°F.
In the bowl of your mixer combine all of the dry ingredients (except for the chocolate chips).
Add the softened butter and cream it together with the dry ingredients until it is well mixed and there are no chunks of butter.
Add the almond milk, vanilla extract, and egg and continue mixing until well combined.
Add the blueberries and using a spatula fold them into the dough.
Using your hand, shape 2.5 ounces of dough into a triangular shape. Place on an ungreased cookie sheet. Repeat until all of the dough is used. You should get approximately 8 scones.
Bake in the 350 degree F oven for 18-23 minutes or until the edges are golden brown and you begin to see a few golden brown spots on top.
Remove from the oven and let the scones cool completely before storing in an airtight container.

NOTES
The scones will be very delicate when they come out of the oven. Feel free to eat one right away but know that it will most likely fall apart (still tastes amazing!!) Once they have cooled completely they will be firmer and less delicate and have more of the texture of a scone. See the tips above in the post for detailed tips for getting the best results.

Nutrition :
serving: 1scone, calories: 110kcal, carbohydrates: 6g, protein: 2g, fat: 8g, saturated fat: 4g, monounsaturated fat: 2g, cholesterol: 39mg, sodium: 293mg, potassium: 38mg, fiber: 2g, sugar: 2g,
Bron : Homemade Interest
Resep geplaas deur Ronél Hinrichsen

KETO BLUEBERRY SCONES are a great low carb baking recipe made with a mixture of almond flour, coconut flour, and fresh blueberries.
holding a Keto Blueberry Scones

INGREDIENTS :
3/4 cup Almond flour
1/4 cup Coconut flour
5 tablespoons Granular erythritol sweetener, we used Swerve
2 teaspoons Gluten free baking powder
1/4 teaspoon Salt
1/4 cup Butter, unsalted, softened
1/4 cup Unsweetened Almond Milk
2 teaspoons Vanilla extract
1 large Egg
1 cup Blueberries

INSTRUCTIONS :

Preheat oven to 350°F.
In the bowl of your mixer combine all of the dry ingredients (except for the chocolate chips).
Add the softened butter and cream it together with the dry ingredients until it is well mixed and there are no chunks of butter.
Add the almond milk, vanilla extract, and egg and continue mixing until well combined.
Add the blueberries and using a spatula fold them into the dough.
Using your hand, shape 2.5 ounces of dough into a triangular shape. Place on an ungreased cookie sheet. Repeat until all of the dough is used. You should get approximately 8 scones.
Bake in the 350 degree F oven for 18-23 minutes or until the edges are golden brown and you begin to see a few golden brown spots on top.
Remove from the oven and let the scones cool completely before storing in an airtight container.

NOTES
The scones will be very delicate when they come out of the oven. Feel free to eat one right away but know that it will most likely fall apart (still tastes amazing!!) Once they have cooled completely they will be firmer and less delicate and have more of the texture of a scone. See the tips above in the post for detailed tips for getting the best results.

Nutrition :
serving: 1scone, calories: 110kcal, carbohydrates: 6g, protein: 2g, fat: 8g, saturated fat: 4g, monounsaturated fat: 2g, cholesterol: 39mg, sodium: 293mg, potassium: 38mg, fiber: 2g, sugar: 2g,
Bron : Homemade Interest
Resep geplaas deur Ronél Hinrichsen

Resepte se storie

Word deel van ons deur die blad te “like”of te “follow”en stuur asb. resepte wat jy graag wil plaas direk na my email, [email protected]. Ek sal jou eie naam, en foto’s gebruik om dit te plaas.

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