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Author Archives: Rina Kleinhans

LASAGNE WITH RED SAUCE

Posted on by Posted in Maalvleis / Mince, Pasta Leave a comment

lasagne - kerstin

LASAGNE WITH RED SAUCE
12-18 slabs of lasagne pasta, pre-cooked
800 g mince (Beef and Pork mixed)
1 packet (70-100 gr) frozen onion mixtures, or fresh white and red onions
1 packet /70-100 gr) frozen garlic (or fresh)
500 g tomato puree
basilikum and oregano spice
salt and pepper
2 packets (250 ml) Bechamel Sauce, ready or self made made
1 small tin tomato puree, concentrated
250 g Gouda cheese, grated
1 x 200 g fresh cream, optional

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FISH PIE

Posted on by Posted in Vis / Fish Leave a comment

FISH PIE 2
FISH PIE
Serves 4
1  onion, chopped
15 ml fresh, chopped mixed herbs, parsley, oregano
250 g mushrooms, sliced
400 g hake, oven cooked with little water and lemon juice and slices ±15 min
125 ml  frozen peas and corn

White sauce:
50 g butter
50 g cake flour
500 ml milk
Salt
50 g Mayonnaise
Egg white of 1 x egg – beaten to the soft peak
Topping – fresh bread crumbs and grated cheddar cheese

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DOPPIES VIR TERTJIES

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings Leave a comment

DOPPIES

DOPPIES VIR TERTJIES
1 koppie botter
3 koppies koekmeel
1 koppie suiker
2 teelepels bakpoeier
2 eiers
½ teelepels sout

Room botter en suiker en voeg eiers geleidelik by en klits tot romerig. Sif droë bestanddele bymekaar. Meng roommengsel en droë bestanddele saam. Maak balletjies en druk in kolwyntjie pannetjie (kleintjies) en maak holte met jou duim. Kan albasters of rosyntjies in die holtes sit om te voorkom dat dit “toe” bak. 180ºC vir so 15min.
Resep: Petra Pretorius -ma se handgeskrewe resepte boek

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