Beeshaas (steak) en niertjies met kapokaartappels en peper sous – nie n pasteitjie nie

SKILLIE SE BEESHAAS EN NIERTJIES MET KAPOKAARTAPPELS
LET WEL HIERDIE IS NIE ‘n PASTEI NIE

BENODIG
1 X KILO KRUISSKYF IN HAPGROOTTE  GESNY BIETJIE VET AAN ( OF GOULASH)
2 X UIE  FYNGESNY
500gr SKOONGEMAAKTE SKAAPNIERTJIES (PYPIES VERWYDER) EN VELLETJIES AFGETREK EN
OOK IN BLOKKIES GESNY
BIETJIE KOOKOLIE
SOUT EN PEPER NA SMAAK
1 X PAKKIE BRUIIN UIESOP
2 X OPGEHOOPTE EETLEPELS BISTO
4 X GROOT AARTAPPELS IN BLOKKE GESNY EN OPGEKOOK
BIETJIE MELK
TEELEPEL KOEKSODA
2 X EETLEPELS BOTTER
INDIEN VERKIES OM  PEPER BEESHAAS TE MAAK KAN LEKKER PEPERSOUS BYGEVOEG
WORD EN SAAM DEURGEKOOK WORD (EK HEG MY PEPERSOUS RESEP ONDERAAN VIR
JOU GEMAK EN GOEIE SMAAK)

METODE
1)    PLAAS DIE GESNYDE NIERTJIES IN ASYNWATER VIR ONGEVEER 30 MINUTE EN SPOEL GOED AF
2)    BRAAI DIE UIE TOT GAAR EN LIGBRUIN IN DIE KOOKOLIE
3)    VOEG VLEIS BY EN BRAAI TOT BRUIN
4)    LAAT DIE VLEIS NOU IN SY EIE SAP KOOK OOR LAE HITTE TOT AMPER GAAR
5)    ROER NOU DIE NIERTJIES BY EN LAAT KOOK TOT  GAAR
6)    MENG NOU DIE BISTO EN SOP IN 350ml WATER
7)    VOEG BY DIE VLEISMENGSEL EN LAAT STADIG PRUT VIR ONGEVEER 30 MINUTE
8)    NEEM INTUSSEN DIE WARM GAAR AARTAPPELS EN VOEG SOUT EN PEPER BY
9)    SKEP DIE BOTTER BY , GOOI MELK OOR EN DRUK FYN OM KAPOK AARTAPPELS TE MAAK.
10)    ROER NOU DIE KOEKSODA GOED DEUR DIE AARTAPPELS (MAAK AARTAPPELS LIG EN ROMERIG)
11)    SKEP NOU DIE KAPOK AARTAPPELS IN BORD EN SKEP DIE VLEISMENGSEL BO-OP
12)    BON APPETIT

SKILLIE SE PEPERSOUS

4 X EETLEPELS KOEKMEEL
2 LITER WATER
250gr BOTTER/MARGARINE
1 X TEELEPEL  FYN SWARTPEPER
3 X EETLEPELS VOL VARS GROF GEMAALDE SWARTPEPER.
½  TEELEPEL GEDROOGTE GEMAALDE RISSIES.
1 X EETLEPEL MOSTERTPOEIER
SOUT NA SMAAK.

1)    SMELT DIE BOTTER OOR LAE HITTE
2)    VOEG NOU DIE MEEL BY TERWYL GEROER WORD.
3)    VOEG NOU DIE WATER  STADIG BY
4)     ROER GOED TOTDAT AL DIE KLONTE OPGELOS EN GEBREEK HET.
5)    ROER NOU DIE PEPER , RISSIE, MOSTERTPOEIER  EN SOUT BY EN KOOK OOR LAE
HITTE VIR 10 MINUTE TERWYL GEROER WORD
6)   INDIEN DIKKER SOUS VERLANG ROER BIETJIE MIELIEBLOM BY TOT VERLANGDE
DIKTE VERKRY IS ONTHOU NET SOUS WORD DIKKER WANNEER AFGEKOEL EN KOUD IS.
7)    GIET DIE WARM SOUS IN GESTERILISEERDE GLASBOTTELS, VERSEëL.
8)    WAS BOTTELS EN LAAT  HEELTEMAL AFKOEL.
9)    BêRE IN ‘n KOEL PLEK TOT BENODIG.
10)    PLAAS IN YSKAS NA OOPMAAK.

Met vergunning van Peet Mulder

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Beef Royale

Send in by Joey Cloete

Ingredients
4 pieces of topside steak
salt & pepper
2 onions
½ cup rice
1 tin tomato soup

Method
Preheat oven to 250ºC. Place meat in greased baking dish with salt & pepper, sliced onions, breaking into rings over steak. Sprinkle rice over the steak & add 1 tin tomato soup plus 1 tin water. Cover all ingredients with this liquid. Cook for ½ hour & then reduce heat to 180ºC & cook for a further ½ hour. Serve with mashed potatoes & peas.

White or cheese sauce – ideal with Pasta Alfredo

1 cup heavy cream
1⁄2 cup butter
3 -4 tablespoons flour
3 tablespoons Parmigiano cheese, grated
1⁄4 teaspoon garlic powder
100 gram *prosciutto   (finely shredded ) (optional)
1 dash salt

Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
Add flour and stir until the butter and flour is well combined.
Pour in cream & remaining ingredients, stirring constantly as it thickens.
Add more cream or flour depending on desired consistency.

Food.com recipe

*Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham.

Basic white sauce


2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup milk

In a small saucepan, melt butter over medium heat.
Whisk in the flour, salt and pepper until smooth.
Gradually whisk in the milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Use immediately or refrigerate.

You can double or triple this recipe as needed.

Stir in some grated cheese just before removing from the heat.
Any cheese of your choice.  I prefer Cheddar

Fudge Sauce

3 tablespoons butter

pinch of salt

250ml white sugar

500ml hot milk

5ml vanilla essence

 

Heat the butter, salt and sugar to a light brown syrup.

Add the milk gradually, and heat, stirring to dissolve any lumps. Allow to cool, flavour with vanilla essence and serve hot.

Makes 625ml.

Serve with caramelized fruit, baked or steamed pudding.

Meatballs and Sunday Sauce

Dankie vir jou resep Okkie

Image605

What You’ll Need:

1/4 cup plus 1 tablespoon olive oil, divided
1/4 cup coarsely chopped onion
2 garlic cloves, chopped
4 cans whole tomatoes, coarsely chopped
2 bay leaves
2 teaspoons coarse salt, divided
1 teaspoon black pepper, divided
1 kg ground beef chuck
1/2 cup Parmesan cheese
1 cup plain bread crumbs
1/4 cup finely chopped parsley
1/4 cup finely chopped onion
2 large eggs

What To Do:

To make the sauce, in a large pot, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and sauté 3 to 4 minutes, or until tender, stirring frequently. Add tomatoes with liquid, the bay leaves, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; mix well. Cover, bring to a boil, then reduce heat to low and let simmer.

Meanwhile, in a large bowl, combine the remaining ingredients except the 1/4 cup oil. Mix well then form into 18 meatballs.

In a large skillet, heat the 1/4 cup oil over medium heat. Place half the meatballs in skillet and cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain. Repeat with remaining meatballs.

Place meatballs in sauce and stir gently. Cover and let simmer for 30 minutes. Uncover and continue cooking for 2-1/2 to 3 hours, or until sauce is thickened, stirring frequently.
Makes 18 meatballs.

Enjoy with spagetti ot taliatelle and a cool summer dsalad