EASY CHEESY BREAD STICKS

Woumarie

INGREDIENTS:
1 prepared pizza crust [ready-made bread dough]
1 tbsp butter, melted
½ cup provolone cheese, shredded
1 tbsp parmesan cheese
1 tbsp dried basil
¼ tsp garlic salt

INSTRUCTIONS:
Preheat oven to 220°C. Unroll dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not separate strips. Bake for 10-12 min or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with hot sauce.

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Pancackes with berries

Mary

Ingredients
50g plain flour
small pinch salt
1 medium free-range egg
150ml milk
2 tsp vegetable oil or melted butter, plus extra for frying

For the topping
100g white chocolate, broken into small pieces
200g mixed frozen berries
Recipe tips

Method
Put the flour and salt in a large bowl. Make a well in the centre, pour in the milk and crack in the egg. Using a whisk, gradually incorporate the flour into the wet ingredients until you have a smooth batter. Add the vegetable oil and mix thoroughly.

Heat a large frying pan over a medium heat. Add a little oil and use kitchen paper to smear it all over the base of the pan. Add a small ladleful of batter and swirl it around the pan to create a thin, even layer. Cook for 1-2 minutes, or until the batter is a little darker and set in the middle (to check, lift the edge of the pancake and check the underside is lightly golden-brown). Flip it over and cook the other side for 30-40 seconds. Transfer to a warm plate and cover with a clean tea towel to keep it warm. Cook the remaining batter in the same way to make 3 more pancakes.

For the topping, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Alternatively, melt the chocolate in short bursts in a microwave.

Put a pancake on each serving plate and divide the frozen berries between them. Drizzle the melted chocolate over the top and serve immediately. The heat of the pancakes and chocolate will thaw the berries quickly, but you want them to be chilled (it’s the contrast of temperatures that makes it so special).

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Souserige Poering of Poeding

Bestanddele Deeg
2 Koppies meel
125 gm Margarien
4 Eetlepels appelkooskonfyt
1 Desertlepel koeksoda
Knippie Sout

Stroop:
6 Koppies water
2 Koppies suiker
2 Teelepels margarine
2 Teelepels vanielje

Metode Stroop
Meng die stroop se bestanddele in ‘n kastrol en kook vir 5 minute. Hou dit daarna warm.

Metode Deeg en Poeding
Smelt margarien en voeg koeksoda en konfyt by. Meng met meel en sout. Gooi nou stroop in ‘n groot bak, bv. oondpan.
Skep groot lepelsvol deeg in die stroop.  Bedek met foelie. Bak 25 min.  By 180°.

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AARTAPPEL EN CHEDDAR ROLLETJIES

4 groot aartappels, geskil
300 g sterk cheddarkaas, gerasper
2 eiers, geklits
60 ml gekapte pietersielie
knippie rooipeper, of na smaak
sout en varsgemaalde swartpeper na smaak
6 velle filodeeg
sowat 50 ml gesmelte botter
sowat 150 ml olyfolie
30 ml gekapte pietersielie

Kook aartappels tot sag. Druk fyn met ‘n vurk.
Daar kan nog stukke in wees.
Voeg kaas, eiers en pietersielie by
Geur met rooipeper, sout en peper.
Plaas een vel filodeeg op jou werkoppervlak. Smeer met gesmelte botter.
Plaas ‘n tweede vel deeg bo-op.
Smeer weer met gesmelte botter.
Herhaal met ‘n derde vel.
Skep van die aartappelvulsel sowat 5cm van onderkant van deeg in ‘n lang wors.
Vou deeg oor vulsel. Vou kante weerskante oor vulsel en rol op
. Herhaal met die res.
Maak toe met kleefplastiek en laat koud word in yskas. Sny koue rol in skywe van sowat 3cm.
Verhit olyfolie in pan en braai sirkels weerskante vir sowat 3minute.
Dreineer op kombuispapier.
Sprinkel gekapte pietersielie oor en sit warm voor.

(Uit Anna Eksteen se E-RESEPTE BOEK: VIR DIE SOETTAND!)

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Pietersielie- Kluitjies ~ Grootmaat

Jan van Niekerk
Lewer 48 porsies

Bestanddele
750 g Koekmeelblom
75 ml Bakpoeier
20 ml Sout
800 ml Melk
100 ml Varsgekapte pietersielie

Metode
Sif die droë bestanddele saam, voeg die melk by en meng tot ‘n gladdebeslag. Meng die pietersielie by. Skep lepelsvol van die beslag op jou kasserol gereg wanneer dit gaar is en plaas weer die deksel op. Bak by 180°C vir 20 minute. Moenie die deksel oplig voor die gereg weer uit die oond gehaal word nie, anders slaan jou kluitjies toe. Lewer 48 porsies.

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Plaatkoekies

Anna Eksteen

Bestanddele
2 eiers                                                                          
125ml suiker
250ml melk
25ml gesmelte margarien of olie
500ml meelblom
20ml bakpoeier
2.5ml sout

Metode
Klits die eiers en suiker saam.  Voeg 125ml melk en margarien by. Sif die meelblom, bakpoeier en die sout saam en voeg dit by die eiermengsel. Voeg die orige melk geleidelik by om ‘n gladde mengsel te vorm. Moet die mengsel nie weer roer nadat alles goed gemeng is nie. Bak in ‘n warm pan waarin bietjie olie gedrup is. Bak eers aan die een kant en as dit bo-op lugblasies vorm, draai die koekies om en bak ook aan die anderkant tot goudbruin.  Dien op met botter en stroop of heuning.

 

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GRANNY  DRIED  FRUIT-FILLED  PANCAKES

Rika Theron

Ingredients:  Pancakes:
250 ml cake flour
2,5 ml salt
5 ml baking powder
12,5 ml castor sugar
2 eggs, well beaten
375 ml milk
60 g melted butter
10 ml lemon juice
4 mashed bananas, rubbed through a sieve
oil for frying.  

Filling:
110 g honey or golden syrup
30 g butter
grated rind of 1 lemon
12,5 ml lemon juice
12,5 ml brandy
110 g sultanas, chopped
110 g seedless raisins chopped
110 g chopped walnuts
10 maraschino cherries cut into quarters.

Method:
Melt honey and butter.  Add lemon rind and juice, brandy, sultanas and raisins.  Bring to boiling point.  Boil for 1 minute.  Add cherries and nuts, keep at one side while preparing pancakes.  Sift flour, salt, baking powder and castor sugar together in a bowl.  Beat eggs, milk and butter together.  Make a well in centre of dry ingredients, add liquid slowly, stirring all the time, working flour in gradually to make a thin cream consistency.  Add banana mixed with lemon juice.  Add more milk if mixture is too thick.  Grease a griddle with oil and cook pancakes until golden brown.  Keep hot.  Make about 10 pancakes.  Heat dried fruit filling and spread a little on each pancake.  Roll and place on a warm dish.  Sprinkle with a little icing sugar and serve with whipped cream.

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WAFFLE BRAAIBROODJIE

Photo and Recipe from www.braai.com (Jan Braai)

WHAT YOU NEED:
2 cups flour
1/2 tot baking powder
1 cup (125 ml) sugar
2 eggs
1 cup milk
2 tots butter, melted
Toppings of your choice, we used grated cheddar cheese and syrup

WHAT TO DO:
Mix the four, baking powder and sugar together. Mix the eggs, milk and butter together and add to the dry ingredients, mix well.
Pre heat your waffle machine, spray with non stick cooking spray and bake you waffles like you would always do. Once your waffles are beked start to prepare the waffle braaibroodjie, place your choce of fillings insinde, close the waffle with another on on top and braai in a closed hinged grid over medium heat until the cheese is melted and the outside cripsy and brown.

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PANNEKOEK LASAGNE

Bron: WEG Resepte 
vir 6-8 mense

JY BENODIG:
12 pannekoeke, gebruik jou gunsteling pannekoek resep

VIR DIE VULSEL:
olie vir panbraai
1 groot ui, fyngekap
1 wortel, geskil en gerasper
1 knoffelhuisie, fyngedruk
500 g maalvleis
1 blik (410 g) heel tamaties
1 eetlepel tamatiepasta
sout en peper na smaak
’n knippie suiker
’n hand vol vars pietersielie, gekap

VIR DIE KAASSOUS:
3 eetlepels botter
6 eetlepels koekmeel
3 koppies melk
½ koppie kaas van jou keuse, gerasper (ons het sterk cheddar gebruik)

SO MAAK JY:
Maak eers die vulsel. Verhit die olie in ’n pan en braai die ui tot sag. Voeg die w ortel en knoffel by en braai dit vir nog ’n paar minute. Voeg dan die maalvleis bietjies-bietjies by en braai dit tot goudbruin. Maak die klonte met ’n vurk fyn sodat die vleis eweredig verbruin. Roer die tamatie by en geur dit met sout en peper na smaak. Proe aan die vleis en geur dit verder met ’n knippie suiker en die pietersielie. Prut alles vir 10 minute en hou dit eenkant. Maak die kaassous. Smelt die botter in ’n pot oor matige kole (of gebruik ’n gasbraai). Roer die meel by en braai dit vir ’n minuut. Gooi nou die melk bietjies-bietjies by die meelmengsel en roer dit aanhoudend. Prut die sous vir 15 minute en roer dit die heeltyd om te keer dat klonte vorm.
Gooi die kaas by en geur dit met sout en peper voordat jy dit vir oulaas deurroer.  Maak die pannekoeklasagne. Skep 2 eetlepels vleis in die middel van elke pannekoek, gevolg deur 1 eetlepel kaassous. Vou dit toe in ’n driehoek, pak dit in ’n stapel en sit dit dadelik voor.

WENK: Probeer ’n hand vol gekapte koljanderblare vir ’n skerper smaak saam met die vleis.

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Kerk se pannekoek ~ Grootmaat

Rohanja

200 100 60 30
5 kg koekmeel 2.5 kg meel 1.25 kg meel 625 g meel
4 eetl bakpoeier 2 eetl bakpoeier 1 eetl bakpoeier 7.5ml bakpoeier
3 k kookolie 375 ml olie 187.5 ml olie 95ml olie
40 eiers 20 eiers 10 eiers 5 eiers
2 eetl sout 1 eetl sout ½ eetl sout 3.5ml sout
10 l lou water 5 l water 2.5 l water 1.25 l water

Metode
Klits eiers en water goed saam. Dan olie en klits weer goed. Dan bakpoeier en sout. Voeg meel bietjies by en klits goed terwyl dit doen. Kan nie rou deeg vries nie, maar gaar pannekoeke wel.

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