CARROTS STAR

Woumarie

Ingredients
400g Lucky Star Pilchards
2 carrots, grated
1 onion, finely chopped
1 tomato, diced
1 green pepper, sliced
Olive oil
Salt to taste
Aromat to taste

Method
Fry onion and green pepper together grated carrots. Add tomatoes as well as a pinch of salt & aromat when soft, add in Pilchards and heat through. Serve hot. Best enjoyed with pap.

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TUNA EN MASALA SOUFFLE

Woumarie
‘n RSG Resep

Bestanddele
1 blikkie tuna
¼ ui, fyngekap
2 eetlepels botter
1 eetlepel olie
1 eetlepel masalaknippie sout
3 eiers, geskei
¾ koppie melk
3 eetlepels meel
1 eetlepel fyngekapte danja (koljander)

METODE
Verhit oond tot 160 grade Celsius. Braai uie in olie en botter. Voeg masala en meel by soos jy ‘n witsous sal maak. Roer melk by.
Roer drie eiergele by (eiergele moet gaar word, maar jy wil nie roereier maak nie) Voeg tuna en danja by. Laat sous afkoel terwyl jy die drie eierwitte styf klits. Vou die eierwit in die sousmengsel in. Sit dit in ‘n groot bak wat met botter gesmeer is, of in kleiner porsie bakkies. Bak vir 45 minute. Dit is heerlik met pampoen

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PILCHARD, MARROW & MUSHROOM COTTAGE PIE

Woumarie

Ingredients
400g can Lucky Star Pilchards in Tomato
4–6 potatoes, peeled and cut into chunks
15ml (1 Tbsp.) soft margarine
185ml (3/4 cup) low-fat or fat-free milk
Milled black pepper
4 medium baby marrows, washed, trimmed and diced
250g black or brown mushrooms, wiped clean and sliced
10ml (2 tsp) mustard powder
Milled black pepper

Method
Heat the oven to 200°C. Drain the pilchards. Lightly spray a large baking dish with cooking spray.
Cook the potatoes in a saucepan of boiling water until soft. Drain well. Mash with the margarine and 60ml (1/4 cup) of the milk, and season with pepper. Heat a non-stick pan and spray with a little cooking spray. Add the baby marrows and mushrooms, cover and cook for 1 to 2 minutes until slightly softened. Add the remaining milk and the mustard and season with pepper. Boil, uncovered, until the sauce has reduced by half and thickened a little. Mix in the pilchards. Spoon the mushroom, marrow and pilchard mixture into the baking dish and smooth the top. Spread the mashed potato on top. Bake, uncovered, for 20 to 30 minutes until the cottage pie is piping hot and golden on top.

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NOEDELS  MET  TUNA 

Rika Theron 
4 porsies

Bestanddele: 
125 g rou noedels
1 ui, fyn gekap
2 knoffelhuisies, fyngedruk
olie
2 tamaties, ontvel en in blokkies gesny
1 blikkie (185 g) gesnipperde tuna, in soutwater verpak
50 ml mayonnaise
25 ml blatjang
sout & swartpeper na smaak
knippie neutmuskaat
paar druppels tabascosous (opsioneel)
125 ml Cheddarkaas gerasper
25 ml gekapte pieterselie.

Metode: 
Voorverhit oond tot 180°C.  Smeer ‘n oondvaste bak.  Kook die noedels in soutwater sag.  Dreineer en hou eenkant.  Soteer die ui en knoffel in ‘n klein bietjie olie tot sag.  Voeg die tamaties by en prut tot ‘n moes.  Voeg die tuna asook ‘n bietjie van die soutwater waarin dit verpak is, by.  Voeg die noedels, mayonnaise en blatjang by, meng en geur met sout, swartpeper, neutmuskaat asook die tabascosous.  Meng goed en skep in die voorbereide bak.  Meng die kaas en pieterselie en sprinkel oor.  Bak sowat 20 – 30 minute of totdat die kaas gesmelt en die gereg lekker warm is.  Dien op saam met slaai.

 

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Idees vir Jaffels

Lynette Muller

Maak kapokaartappels gegeur met botter, sout en peper na smaak (effens styf) en meng gerasperde kaas daarby. Skep in
snackwichmaker en braai tot goudbruin. Dit is heerlik saam met braaivleis en vertoon baie mooi.

Braai wors en blokkies aartappels met uie tot gaar. (oorskiet kos van vorige aand?) Sny wors in blokkies en meng weer saam met uie en aartappel mengsel. Maak sous van Bisto of soppoeier. Skep lepelsvol op broodjie en plaas in jaffle/snackwich masjien.

Meng tuna met uie, agurkies, groen rissie en mayonnaise.

Neem gaar vleis (bees/lam, enige oorskiet vleis). Sny in blokkies en braai in pan saam met uie, groen rissie. Roer bietjie kerrie en borrie na smaak by.

Kook gemengde groente tot sag (blomkool, broccoli, worteltjies, ertjies, mielies) Braai saam met uie, sampioene en green pepper.
Maak sous bietjie dik met Maizena

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DORAH’S PILCHARD AND PASTA SALAD

Woumarie

Ingredients
400g can Lucky Star Pilchards in Tomato
1 red pepper, cut in half
1 yellow pepper, cut in half
1 green pepper, cut in half
2 cups noodles (macaroni, twist or small shells)
4 tablespoons oil
2 tablespoons vinegar
2 tablespoons chopped fresh basil
250g button mushrooms, finely sliced
1 bunch spring onions, chopped
salt and ground black pepper
lemon juice

Method
Drain the pilchards; keep the sauce. Heat the oven grill. Place the peppers, cut side down, onto a roasting pan and place under the grill for about 15 minutes until the skins are charred. Cover with clean, damp towel and set aside for about 10 minutes to cool. Remove and discard the skins and seed, then slice the peppers. Cook the noodles in lightly salted water for 10 to 12 minutes until cooked but still firm to the bite. Drain. Mix together the oil, vinegar and basil in a large bowl, then stir in the sauce from the can of pilchards. Add the warm pasta, sliced roasted peppers, mushrooms, spring onions and flaked pilchards. Season with salt and pepper and a good squeeze of lemon juice. Toss the salad to mix, and serve immediately or cover and chill in fridge for a couple of hours before serving.

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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.

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QUICK PILCHARD CURRY

Woumarie

Ingredients
400g can Lucky Star Pilchards in Chilli
2 onion, finely sliced
oil for frying
2 garlic cloves, crushed
1 green chilli, sliced and seeded
3 tomatoes, peeled and chopped
1 teaspoon curry powder (more or less, to taste)
salt and ground black pepper
6 hard-boiled egg, peeled and quartered

Method
Drain the pilchards; keep the sauce. Fry the onion in little oil until golden brown in a frying pan. Add the garlic, chilli, tomato and curry powder, and season with salt and pepper. Stir in the sauce from the can of pilchards, cover and simmer for 5 minutes. Add the pilchards and heat through. Transfer the curry to a serving bowl, garnish with hard-boiled eggs and serve with rice and chutney.
Another serving suggestion is to roll the curry up in a roti.

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Tunakasserol

Rohanja

Bestanddele
1 bl. Hoenderroomsop                                         
1 bl. Tuna
150 ml. Melk
250 ml. gekookte/ ingemaakte ertjies
1 eier    
500 ml. chips of broodkrummels
5 ml. sout

Metode
Gooi sop in oondbak en klits eier en melk en voeg by. Gooi 200 ml. fyn chips by mengsel. Vlok tuna en voeg by. Voeg ertjies by en gooi chips oor. Bak 30 min. by 180°.

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