WARM AARTAPPEL GEREG

Woumarie

Bestanddele
2 groot aartappels, in blokkies gesny.
vars sampioene, opgesny
1 medium ui, gekap
5 ml knoffel
200 ml melk
½ pakkie Potato Bake
Cheddar kaas, gerasper of Feta kaas, gekrummel
bietjie olie

Metode
Braai die sampioene, uie en knoffel vir 3 minute in die mikrogolf (oop sonder ‘n deksel). Voeg die aartappels by die sampioen-mengsel. Bedek en mikrogolf vir 7 – 10 minute of totdat aartappels sag is. Meng melk met halwe pakkie PotatoBake; gooi oor aartappels. Mikrogolf vir 2 – 4 minute. Strooi kaas bo-oor.

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CHICKEN  WITH  LYCHEES 

Rika Theron
4 portions

Ingredients:  3 large chicken breasts
cornflour
1 can lychees
1 red pepper
6 spring onions
45 ml oil
125 ml water
salt & pepper
2 chicken stock cubes
45 ml tomato sauce
5 ml sugar
5 ml cornflour
10 ml water.

Method: 
Cut each chicken breast in half lengthwise.  Cut each half into 3 pieces.  Chop spring onions into 5 cm lengths.  Remove seeds from red pepper and dice.  Coat chicken with cornflour.  Shake of excess and heat oil in pan and cook pieces until golden brown.  Add red pepper and spring onion.  Cook, stirring for 1 minute.  Add water, crumbled stock cubes, tomato sauce, sugar, salt and pepper.  Add drained lychees.  Mix well and cover.  Simmer until chicken is tender – about 5 minutes.  Mix extra cornflour with water to smooth paste.  Add to mixture and stir until boiling.  Serve.

 

TUISGEMAAKTE TOBASCO SOUS

Woumarie

Bestanddele
150 g rissies
2 liter wit asyn (ordentlike soort)
2 kop suiker
150 g sout (hoeveelheid is reg so)
100 g geskilde knoffelhuisies, gekneus

METODE:
Skep al die bestanddele in ‘n glashouer. Laat trek 2 weke. Verpulp. (Pitte kan uitgehaal word voor jy dit verpulp – dan bietjie minder sterk) Gebruik oor alles.

 

PILCHARD, CARROT & BROCCOLI TART

Woumarie

Ingredients
400g can Lucky Star Pilchards in Tomato
250g carrots, peeled and sliced
150g broccoli florets
1 onion, finely sliced
oil for frying
1 cup milk
3 eggs, lightly beaten
3 tablespoons grated cheddar cheese
½ teaspoon mustard powder
salt and ground black pepper

SHORTCRUST PASTERY
2 cups cake flour
½ teaspoon salt
½ teaspoon baking powder
150g cold butter or margarine, cut into blocks
1 egg yolk
1 tablespoon oil
1 tablespoon iced water

Method
TO MAKE THE PASTRY: sift together the flour, salt and baking powder in a bowl. Rub in the butter or margarine with your fingertips until the mixture is crumbly. Mix together the egg yolk, oil and water, add to the pastry, and mix to a stiff dough. Add extra water if necessary. Refrigerate the pastry for at least an hour. Heat the oven to 200°C. Roll out the pastry and line a large, greased quiche tin or pie plate. Prick the base and bake for about 15 minutes until lightly browned. Allow to cool before adding the filling. Reduce the oven temperature to 160°C. Flake the pilchards in their sauce with a fork. Simmer the carrots in salted boiling water in a medium saucepan for about 3 minutes until half cooked. Add the broccoli, cover and simmer for about 6 minutes more until the vegetables are tender. Drain well. Fry the onion in a little oil in a small frying pan till golden brown. Scatter the pilchards, carrots, broccoli and onion into the pastry case. Mix together the milk, egg and cheese, and season with mustard, salt and pepper. Pour over the pilchards and vegetables and bake uncovered for about 45 minutes until the filling has set. Serve with salad.

 

BROS SOUTIGE AARTAPPELS

Okkie

Bestanddele
6 groot aartappels, in klein blokkies
300g salami, in blokkies
2 groot uie, fyngekap
3 preie, in dun skyfies gesny
30ml margarien
30ml kookolie
50ml gekapte pietersielie
paprika en sout na smaak
kookolie vir diepbraai

Metode
Verhit olie en botter tot goed warm en voeg uie en preie by. Soteer tot sag en voeg sout en paprika by. Diepbraai aartappels in warm olie tot goudbruin. Meng met res van bestanddele en sprinkel pietersielie oor.

 

Murgpampoentjiebrood

Rohanja

Bestanddele
250ml kookolie
250ml suiker
3 eiers
500ml koekmeel
250 nutty wheat
5ml bakpoeier
2ml koeksoda
2ml sout
1ml neutmuskaat
15ml fyn kaneel
500ml fyn gerasperde jong murgpampoentjie
125ml rosyne
5ml vanielljegeursel

Metode
Klits olie en suiker saam. Voeg die eiers een vir een by en klits goed na elke byvoeging. sif droë bestanddele saam en voeg semels by wat in sif agterbly. Voeg om die beurt met murgpampoentjie by geroomde mengsel. Roer rosyntjies en vanielje in en skep in ‘n gevoerde 23 cm brood pan. Bak 50 -60 minute in voorverhitte oond teen 160C.

 

BLOMKOOL KOEKIES

Woumarie

Bestanddele
1 Blomkool in blommetjies gebreek
2 Groot eiers
½ koppie Gerasperde chedar kaas
½ koppie brood krummels
½ teelepel rooipeper
Olive oil

METODE:
Kook blomkool vir 10 minute tot sag. Dreineer en maak fyn soos kapok artappels. Klits eiers met n vurk en gooi res van die bestandele by en meng met die fyn kool.  Verhit olie in n pan. Bak lepels vol in warm olie. Bak elke koekie so drie minute op n kant.

 

Aspersietert

Rohanja

Maak wit sous van:
1 e. meel/ bruismeel                                             
1 e. margarien
½ t. sout                                                                   
1 kp. melk

Laat afkoel en voeg by:
1 kp. Cheddar kaas                                                
1 klein blikkie aspersies
2 geklitste eiergele                                                
sout en peper
1 gekapte ui                                                            
1e. pietersielie

Voeg laaste styfgeklitste eierwitte by. Bak 20 – 30 min. by 180°. Maak tert meer met ekstra lepel meel en koppie melk.

 

MANGO  MIRACLE

Rika Theron

Base:
90 g Marie biscuits, crushed.
30 ml butter, melted.

Filling: 
2 mangoes/1 can mangoes,
150 ml water or syrup,
125 ml sugar,
10 ml gelatine,
12,5 ml orange juice,
125 ml cream.

Decoration: 
Kiwi fruit or granadilla,
125 ml thick cream.

Method: 
Mix biscuits and butter together and line a greased flan tin.  Refrigerate.  Peel mangoes, remove pip and liquidise.  Place sugar and water in pan and stir over low heat till dissolved.  Bring to boil and boil until sticky (6 – 8 minutes).  Remove from heat and cool.  Sprinkle gelatine over orange juice and stand over hot water until dissolved.  Stir in mango pureé and cooled syrup, fold in cream and pour into base and refrigerate.  Top with sliced kiwi fruit and pipe swirls of cream on edge.

 

BLOMKOOL KAASTERT

Woumarie

KORS:
4 koppies rou, gerasperde aartappel
1 eier geklits
½ teelepel sout
¼ koppie gerasperde ui

VULSEL:
1 Knoffelhuisie fyngedruk
1 koppie gerasperde ui
3 eetlepels botter
1 teelepel tiemie
1 medium blomkool in blommetjies gesny (+/- 700g)
½ teelepel basil
½ teelepel sout
½ teelepel varsgemaalde swartpeper
1koppie gerasperde cheddar kaas
2 eiers
¼ koppie melk
Paprika

METODE:
Plaas aartappels in vergietes, sprinkel met sout, laat staan 10 minute, druk soveel moontlik vloeistof uit en meng die res van die kors bestandele daarby. Sit in oondvaste bak, druk onder en teen kante vas. Bak vir 30 minute teen 200°C, verf dan liggies met olie en bak tot dit begin verbruin. Haal uit die oond en hou eenkant. Verlaag hitte tot 190°C. Soteer die knoffel en ui in botter, voeg blomkool en kruie by en geur. Verlaag hitte, bedek en prut vir 10 minute, verwyder van hitte. Plaas helfte van kaas in die kors, skep blomkoolmengsel bo-op, en eindig met kaas bo-op. Klits eiers en melk saam, gooi oor kool, sprinkel met paprika.
Bak vir 45 minute tot stewig.