CLAUDIA SE STUFFED CALAMARI TUBES
Ek probeer vanaand iets nuuts in die koue Kaap. Gesond en tog lekker comfort food vir die winter!
Stuffed calamari tubes
2 groot calamari tubes
200 gram gebraaide stukkies bacon
3 klein uitjies fyn gesny
3 knoffel tone
4 takkies thyme
2 stukke ronde feta
1 blikkie fyn tamaties
1 blikkie tamatie puree Continue reading
NACHO’S MET SPICY EN CHILLI MAALVLEIS
Naand almal. Vanaand het ek nou geleer Nacho’s maak. Die foto is dalk bietjie donker. Ek het darem die Spicy mince met chilli gemaak. Die res is malklik. My dogter het dit gemaak
Pak n lekker laag Nacho’s onder in n bak.
Gooi die chilli spicy mince oor die Nachos.
Gerasperde kaas bo op alles en bak in die oond tot die kaas lekker gesmelt het.
Maak apart n tamatie en uie slaai
Feta kaas blokkiese gesny
Maak so 3 Advokado’s fyn vir Advokado Pasta.
Skep nou jou bord.
Nacho’s, Mince en Kaas
Pak die tamatie en uie slaai bo gevolg met Advokado Pasta
Pak blokkies feta kaas bo op of waar jy plek sien
BRON – Koos van der Merwe
Posted in Lae Koolhidraat Resepte / Low Carb Recipes, Ligte Etes / Light Meals
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SPINASIE TERTJIES
15 ml olyf olie
250 g sampioene
300 g spinasie
4 eiers
30 ml room
100 g mozzarella
sout en peper na smaak Continue reading
SKAAP RIBBETJIE IN DIE OOND
1.5 kg rib
1 pakkie bruin uie sop (aangemaak met 1 koppie kookwater)
½ koppie suurlemoensap
Sous:
30 ml Worcestersous
30 ml blatjang
2 eetlepels heuning
1 teelepel aromat
½ koppie port
1 teelepel growwe sout
1 teelepel growwe swart peper
1 teelepel braai speserye Continue reading
BLOUBESSIE–BLUEBERRY KOLWYNTJIES
Nog ‘n resep waarin mens die ‘whey’ van die feta kaas resep kan gebruik.
100 g vars bloubessies
100 g bruinsuiker
100 g wit koekmeel
100 g bokwiet meel (buckwheat)
5 g sout
5 g bakpoeier
100 ml whey
ekstra water indien nodig Continue reading
KARRINGMELKMARINADE VIR KOEDOE FILLET
500 ml karringmelk
250 ml olyfolie
15 ml gekneusde knoffel of na smaak
25 ml Worcestersous
15 ml geur-opwekker
10 ml mosterdpoeier
10 ml grofgemaalde swartpeper
25 ml suurlemoensap Continue reading
ANNETJIE SE GESTOPTE SPRINGBOKBOUD
Bestanddele – marinade:
1 k bruin asyn
1 k vleisaftreksel (sien bladsy 2 vir resep)
1 k rooiwyn
1 ui met 12 naeltjies daarin gedruk
8 wonderpeperkorrels
½ k geskroeide koljander
10 swartpeperkorrels
¼ t fyn witpeper Continue reading
NAGEMAAKTE ROOM
1 koppie volroommelk
15 ml maizena
knippie sout
50 ml botter
15 ml strooisuiker
2 ml vanilla Continue reading
CORNED BEEF OR PASTRAMI
Worth the wait! After 5 days what begun as a cheap cut of beef, brisket…..the end result.. half made into pastrami and the other half into corned beef. Delicious, will definitely make it again. Try it with Horseradish (as we did), so good.
Recipe
The general procedure is to first wet-cure the brisket for several days (at least five), soak it in water overnight the day before cooking, and then to boil it very slowly. So, you need to start curing the brisket at least six days before you intend to serve it. On serving day, you will probably need a free afternoon as you will need to keep on eye on the brisket as it boils. Continue reading
HADDOCK KEDGEREE
2 large eggs
680 g smoked haddock fillets
2 fresh bay leaves
1 cup basmati rice cooked as you would normally do
1 knob pure butter
1 thumb-sized piece fresh ginger, peeled and grated
1 medium onion, or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
1 red chilli chopped
1 tablespoon curry powder Continue reading
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