DUITSE STRAATKOS
Schnitzel met zigeuner sous en “slap tjips”
2 Klein uie in ringe
1 EL botter
1 rooi pepper gekap
2 medium wortels julienne
5-6 sampioene
2-3 tl paprika
1 mespunt rooipeper of chillies
2 tl flour
150 ml droeë witwyn
2 EL tamatie pasta
400 ml groente aftreksel Continue reading
HOENDER EN SPEK TAGLIATELLE MET WITSOUS
Bestanddele:
Pasta
130gr meel
1 eier
Paar druppels water
Rol uit en sny in pasta repe
Wit sous
1 eetlepel botter
1 koppie melk
1 eetlepel maizena Continue reading
LAM EN KORINGSOP
1 lam rib
2 koppies koring
1 liter water en nog water later
sout en swart peper
3 bakkies chicken stock pot gel blokkies
3 eetlepels nando’s garlic peri peri sous
Vars koljander blare om mee op te dien Continue reading
8 LEPEL POEDING
8 gelykvol eetlepels margarien
8 gelykvol eetlepels appelkooskonfyt
8 hoogvol eetlepels koekmeel
8 gelykvol eetlepels suiker
10 ml koeksoda
500 ml melk Continue reading
MUTTON MINCE FILLING FOR SAMOOSA
1 kg mutton mince wash and drain
Liquidise:
4 large onions chopped
4 – 6 green chillies
1 bunches dhanya washed and chopped
Extra:
1 teaspoon salt
1 tablespoon ginger and garlic
1/2 teaspoon turmeric
1/2 teaspoon coarse black pepper
1 teaspoon coarse red chilli or to taste if preferred Continue reading
Posted in Indian / Hungarian, Versiersel en Vulsels / Icing and Fillings
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CHICKEN SAMOOSA FILLING
Ingredients
500g chicken mince
3 large onions, chopped finely
1 teaspoon ground jeera
1 teaspoon ground dhania powder
2-3 teaspoons crushed chillies
2bunches dhania
salt to taste
Lemon juice Continue reading
Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Indian / Hungarian
1 Comment
SAMOOSA PASTRY
3 cups of flour
cold water
pinch of salt
1 teaspoon of lemon juice
12 teaspoons of ghee (clarified butter)
Substitute:
Ghee can be substituted for margarine or butter but this does alter the taste. Continue reading
TROMPIE SE ONTBEENDE RIBBETJIE
1 ontbeende ribbetjie
1 koppie olyf olie
1 koppie room
2 teelepel rooi peper
sout
spices
Ontbeen die ribbetjie of vra jou slagter om dit te doen.
Meng die bestanddele bo saam, geur die rib daarmee en laat een week in yskas rus.
Plaas eers op kole om rook te vang, net tot goed gerook.
Draai toe in foelie en braai tot gaar, haal uit foelie.
Plaas weer op kole om kleur te kry.
Lekker eet!
Bron: Trompie Hayward
UPSIDE DOWN COCONUT AND APPLE CAKE/TART
For the cake:
500g vanilla muffin mix
150g baking margarine
1 egg
1 teaspoon baking powder
1 cup milk
1 tsp vanilla
1½ apple ( cut in thin slices)
1 cup designated coconut Continue reading
HOENDER AFTREKSEL
3 gaar hoenders se bene
velle oondgerooster tot lekker bruin
So 5 uie, in growwe stukke gesny
1 groot handvol pietersielie
‘n paar wortels opgekap
½ bos seldery
‘n paar peperkorrels
2 – 3 naeltjies
1 tot 2 velletjies foelie (mace) Continue reading
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