BASILPESTO-PASTA SLAAI MET AVOKADO

2014-05-01-pestopastatested

BASILPESTO-PASTA SLAAI MET AVOKADO
Meng gaar pasta van jou keuse met ‘n opgesnyde tamatie, groenrissie en avocado asook olywe van jou keuse.   Strooi ‘n goeie skudsel Aromat en bietjie Cayenne peper oor.   Meng ± 2 eetlepels pesto met 2 eetlepels mayonnaise en meng dit versigtig deur die slaai om nie die opgesnyde avos stukkend te maak nie.   Die hoeveelheid hang af van die grootte van jou slaai en dit moet net genoeg wees om alles te smeer.   Maak toe met kleefplastiek en laat vir ten minste 30 minute staan vir die geure om goed deur te trek.

 

ADAM CLOETE




GEMAALDE ALIKRIK (Alikreuk) MET RYS

2014-04-29-allakriktested

GEMAALDE ALIKRIK (Alikreuk) MET RYS 
1 ui
ongeveer 15 gemaalde allekrik
‘n paar lourier blare
1 E suurlemoentiemie
½ k droë witwyn
‘n skeutjie sjerrie
1 E suurlemoensap
¼ t neutmuskaat 

Nota : Die resep is by benadering, want dit hang af hoeveel allekrik jy het.
Braai ‘n fyngekapte uie en voeg gemaalde allekrik by
Hierby kom lourierblaar en ‘n bietjie suurlemoentiemie
Geur met witwyn, ‘n skeutjie sjerrie en suurlemoensap
Kook goed deur en strooi sout en nuetmiskaat oor
Bedien met rys

Resep: Adam Cloete




LOW GI BRAN MUFFINS

2014-04-29-branmuffinstested
LOW GI BRAN MUFFINS

Beat together 2 eggs, 1 cup brown sugar and 4 Tbls Canola oil.
Add 1 cup oat bran pressed down into cup,
1 and a half cups cake flour and 2 cups digestive bran, half a teaspoon salt and 1 tablespoon Bicarbonate of Soda.
Add 1 large grated apple and 1 cup sultanas, 1 tsp ground cinnamon and 2 cups low fat milk a
nd 1 tsp vanilla essence.
Stir till well blended but do not overmix.

This mixture can be kept in the refrigerator for up to 30 days. When ready to bake drop in muffin pans and bake for 20 minutes at 180 deg C preheated oven. Do not freeze the batter but baked muffins freeze very well. These muffins are deliciously moist and do not need to be spread with margerine or butter.

RECIPE AND PHOTO: LEANNE THURSTON COETZER




MAMMA KRAAI SE BOEREWORS

 

2014-04-29-boerewordtested

MAMMA KRAAI SE BOEREWORS

1½ kg gemaalde beesvleis 
1½ kg gemaalde varkvleis 
500 g. varkspek, grof gemaal of in klein blokkies gesny/skaapvet
50 ml. heel koljander
25 ml sout
5 ml peper
2 ml fyn naeltjies
2 ml fyn neut (nutmeg)
150 ml goeie asyn
50 ml wonderpeper (allspice) en ongeveer 9 g. derms.

Meng vleise en spek.
Skroei die koljander en maal dan fyn.
Meng al die droë bestanddele en meng goed in die vleis in.
Voeg asyn by.
Laat staan ‘n klein rukkie en stop dan die derms.
Behalwe om te bak en braai , is hierdie ook ideaal vir droog vir droewors!!!!

LOUISE VENTER




NON FAIL YORKSHIRE PUDDINGS

2014-04-29-yorkshire

NON FAIL YORKSHIRE PUDDINGS
Preheat oven to 220 . I put my tin in with a 2 teaspoons of oil while the oven is preheating so it is nice and smoking hot to put the batter in. I use a deep muffin pan because they rise up as you can see in pic.
For the batter.
8 oz Flour
pinch of salt
4 med to large eggs.
approx 300 ml milk. ( you may need to adjust this . Batter needs to coat the back of a spoon

Sift flour and salt together and made a well in the center. Beat in the eggs and add milk . Mix till smooth and the consistency is right. I use a mixer.

Put 2 teaspoons of oil in muffin and put in oven while it is preheating. It must be really smoking hot. You can also use a big yorkshire pud tin, but I like individual ones. Do not put them on the top shelf in the oven because they rise so much that they will burn. They take from 15 – 25 mins, so keep and eye on them.

For the toad in the hole, you brown your sausages, arrange in tin then pour batter over.

Di Halliday This is my non fail Yorkshire Pud recipe




HOMEMADE PICKLED BEEF

FLR BB be the first to give us a photo!!tested

 

2 kg Beef Brisket
4 T brown sugar
1 T saltpetre use only half of the saltpetre for rubbing
4 T salt course salt
1 T black pepper corns
1 T allspice
6 bay leaves
3 garlic cloves split
Ask your butcher to debone the brisket. Mix half of the saltpetre with the salt and sugar and rub this mixture well into the meat. Add the peppercorns, allspice, garlic, bay leaves.. Put the meat into a glass container weigh down store in the fridge for a period of ten to fourteen days. Turning the meat every second day. Rinse off the beef put into a saucepan with cold water add onion carrot 1 tablespoon of pickling spice the remaining saltpetre , Bring to boil reduce heat and simmer for at least two hours until tender..

PAT SOUTHWOOD-THERON




CIABATTA ITALIAANSE BROODJIE

tested
CIABATTA ITALIAANSE BROODJIE
4 koppies Koekmeel
1 pakkie (10 gram) kitsgis
1 teelepel suiker
1 teelepel sout
500 ml lou water (nie warm nie) (2 koppies)
2 eetlepels Olyfolie

Oond 220 grade C
Plaas koekmeel, suiker, sout en kitsgis in ‘n mengbak.
Meng die olyfolie met die lou water
Voeg die water en olyfolie by die meelmengsel
Meng goed deur
Knie deeg nou vir 15 minute (in ‘n menger knie 1.30 minute op Spoed No 1 en dan so 8 minute op spoed nommer 2)
Bedek deegmengsel met Glad wrap en laat rys op ‘n warm plek vir so ongeveer 60 minute tot dubbel die grootte
Spuit pannetjie of bakplaat met Spray ‘n Cook.
(Ek gebruik ‘n standaard broodpannetjie)
Gooi bietjie meel in pannetjie en versprei meel eweredig in pan. Gooi ekstra meel af.
Bak vir 12 minute op 220 grade C en draai dan hitte af na 180 grade en bak vir ‘n verdere 20 minute.
Laat afkoel.
Die Italianers rooster nou die ciabatta en dit word dan Bruschetta genoem en word soos volg bedien:
Bedien nou saam met Caprese:

Mozzarellakaas (die ronde enetjie – verkieslik die een in “water”) in ringetjies gesny
Olyf en Basil Pesto
Roma tamaties in ringe gesny
Vars Basil

Bou nou die broodjies en geniet!!

Amanda Vallero Ek het vergeet om te noem: Ek druk sommer ook gesnyde olywe daarin of fyn songedroogde tamaties voor ek dit bak – so vir bietjie meer smaak

AMANDA VALLERO




SONDIGE-LEKKERTE KARAMEL YSKASTERT

2015-12-07-sondige-lekkertekaramelyskasterttested
SONDIGE-LEKKERTE KARAMEL YSKASTERT
1 blikkie caramel geklits
meng 500 ml room saam dit.
Pak laag tennisbeskuitjies en gooi mengsel derde daarvan oor beskuitjies dan weer laag tennisbeskuitjies, dan weer caramel en room mengsel en dan weer beskuitjie en laaste mengsel.
Krummel beskuitjies fyn bo-op (as jy nou sjokkie gehad het dan rasper jy dit tussen lae heeelik) maar jy gaan nou moet improvise).!!!
Plaas in yskas tot goed styf.
Ek het ook al met dieselfde tert piesang skyfies tussen lae gesit (sorg net dat jy besprinkel met suurlemoen anders verbruin hy).

Resep:  ELMARIE SNYMAN
Foto: Lisinda Blaauw




PEANUT BUTTER PUDDING PIE

 

2014-04-23-peanutbutterpuddingpie

PEANUT BUTTER PUDDING PIE
Ingredients
· 2/3 cup of dry roasted peanuts, chopped
· 1 cup of all purpose flour
· 1/2 cup of unsalted cold butter
· 1 cup creamy peanut butter
· 1 (8 oz.) package cream cheese
· 1 cup of powdered sugar
· 1 cup of heavy cream
· 1 tablespoon of granulated sugar
· 1 small package instant pudding, vanilla flavor
· 1 small package instant pudding, chocolate flavor
· 2 3/4 cup of milk
garnish
peanut butter kisses
chocolate sprinkles
Directions
1. Preheat oven to 350 degrees F
2. Combine peanuts and flour and cut in butter; press out into a 9 x 13 inch baking pan. Bake for 20 minutes; set aside and cool completely. Put crust in fridge to chill further.
3. Cream the peanut butter, cream cheese and powdered sugar together. Carefully spread on top of the crust layer. Put in fridge to chill.
4. Whisk puddings together, add milk and whisk for about 2 minutes or until pudding begins to thicken. Carefully spread pudding on top of the peanut butter & cream cheese layer, taking care not to disturb the peanut butter layer. Put in fridge to chill.
5. Whip heavy cream on medium low speed until it begins to thicken. Add sugar, increase speed to medium high and whip until soft peaks form. Carefully spread the whipped cream over the pudding layer taking care not to disturb the pudding layer. Sprinkle with toppings
BEST YUMMY RECIPES




TRADISIONELE BOLOGNESE LASAGNE

bolognaise adam

Maak jou gunsteling bolognese sous met gemengde groente in(ek het sommer soutvleis in plaas van maalvleis gebruik). Maak ‘n bechamelsous met kaas in. Smeer ‘n laag bechamelsous onder in die oondbak en lê ‘n laag lasagna stroke (sheets) bo-op die sous. Maak dan lae van bolognese sous, bechamelsous, kaas en weer lasagna stroke en herhaal die proses ‘n paar keer. Eindig met bechamelsous en ‘n kaaslaag bo-op en bak vir 30 min. by 200ºC.

Adam Cloete

http://foodloversrecipes.com/?s=bolognaise

http://foodloversrecipes.com/bechamel-sauce-white-sauce/tested