SMARTIEKOEKIES
225 g botter of margarien
250 ml (1 k) strooisuiker
2 eiers
5 ml vanieljegeursel
450 g (4 k) koekmeel
5 ml (1 t) bakpoeier
3 ml (½ t) koeksoda
60 ml (¼ k) melk
1 groot pak (150 g) Smarties Continue reading
Author Archives: FienievanWyk
STEFAANS SE BOERE BANTING ETE
STEFAANS SE BOERE BANTING ETE
RUMP ..pan gebraai in BOTTER en olyfolie
Saam met Gebraaide uie en mostertsous.
Eers op die VETkant, totdat dit lekker bruin is, ..
Die stoof op Nommer 4 gestel vir die hele proses..
DAN gooi man hulle plat en rond hulle af..
Tot so Medium RARE…
MURGSAG…
EN… Continue reading
FRAU KARIN’S MAC AND CHEESE
FRAU KARIN’S MAC AND CHEESE
500g Pasta of your choice
500g Mince
1 large Onion cubed
3 Gloves of garlic minced
1 Tin of mushrooms
1 small bottle of pasta sauce
Bacon bits
Grated Cheese
Oil for frying
Worcestershire sauce
Origano
Salt and pepper
*Cook your pasta as normal and drain. Continue reading
ITALIAN HOAGIE ROLL
ITALIAN HOAGIE ROLL
INGREDIENTS
For the Pickled Cherry Pepper Spread:
1 tablespoon white wine vinegar
1 teaspoon sugar
1 garlic clove
6 (¼ cup) pickled cherry peppers
For the Red Wine Vinaigrette:
2 tablespoons red wine vinegar
½ tablespoon parsley leaves, finely chopped
½ tablespoon Dijon mustard
½ teaspoon thyme leaves, finely chopped
6 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste Continue reading
CARAMELIZED PARSNIP AND RICOTTA TOAST
CARAMELIZED PARSNIP AND RICOTTA TOAST
INGREDIENTS
For the Chile Oil:
½ cup dried red Thai chiles
½ cup vegetable oil
For the Quick-Pickled Red Onions:
½ cup water
¼ white wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
½ red onion, peeled and thinly sliced
For the Caramelized Parsnip Purée:
¼ cup olive oil
6 medium (1 pound) parsnips—peeled, core removed, roughly chopped
1 cup warm water Continue reading
EGGS IN PARMA HAM BASKETS
EGGS IN PARMA HAM BASKETS
6 slices of Parma ham
2 tablespoons of olive oil from dried tomatoes
4 dried tomatoes in olive oil
a fistful of baby spinach leaves
2 eggs
1 clove of garlic
2 tablespoons of Parmesan
salt and pepper Continue reading
GESTOPTE LAMSTJOPS MET MENTPESTO
GESTOPTE LAMSTJOPS MET MENTPESTO
Ment en lam is ’n wenkombinasie.
Genoeg vir 4 mense
Bereiding 20-30 minute
Marineertyd 3-4 uur (opsioneel)
Gaarmaaktyd 10-15 minute
TJOPS
4 lamstjops, 4 cm dik en beentjies skoongemaak
sout en peper
MENTPESTO
250 ml (1 k) mentblaartjies, styf ingepak
80 ml (¹⁄³ k) koljanderblare
2 knoffelhuisies, gekap
60 ml (¼ k) pampoenpitte
1 suurlemoen se sap en skil
olie Continue reading
FRITTATA MET HOENDER, FETA EN BOTTERSKORSIE
FRITTATA MET HOENDER, FETA EN BOTTERSKORSIE
Genoeg vir: 12
Bereidingstyd: 30 minute
Oondtemperatuur: 180 °C
Baktyd: 15-20 minute vir frittata
500 g botterskorsie, geskil, in klein blokkies gesny
30 ml olyfolie
sout en varsgemaalde swartpeper
6 eiers
250 ml room
80 ml parmesaankaas, gerasper
400 g gaar hoenderborsfilette (of gebruik enige oorskiethoender), gevlok
200 g fetakaas, gekrummel Continue reading
MENG EN PAS BRAAIBROOD
MENG EN PAS BRAAIBROOD
Wees skeppend met braaibroodjies en kies ’n verskeidenheid soorte brood waarop jy interessante vulsels sit soos verskillende pesto’s, konfyte.
Bereiding: 20 min.
Gaarmaaktyd: 20 min.
Brood
snye van verskillende soorte brood, soos rog, ciabatta, wit, suurdeeg (2 snye per toebroodjie)
botter
Vulsel-opsies
snye briekaas, rooi-ui-ringe, fyn appelkooskonfyt, tamatiepesto, basilieblare, gekrummelde fetakaas
tamatiekonfyt, gekapte grasuie, gekrummelde bloukaas, olyftapenade, snye of gerasperde cheddarkaas, oregano-blaartjies, koljanderpesto, repies rooi soetrissie, gerasperde sterk kaas, tamatieskywe, roomkaas, roketblare Continue reading
CINNAMON FRENCH TOAST
CINNAMON FRENCH TOAST
4 EGGS
1/2 cup vanilla nonfat Greek yogurt
1/4 tsp. ground cinnamon
4 slices wide-loaf day-old bread
SAUCE:
3/4 cup vanilla nonfat Greek yogurt
1/4 cup maple-flavored pancake syrup
1/8 tsp. ground cinnamon
COMBINE sauce ingredients. Continue reading
