TUISGEMAAKTE WORSROL
1 gekoopte skilferkors deeg
500 g maalvleis
1 ui gekap
2 wortels gerasper
sout en peper
1 teelepel vars knoffel
60 ml worcestersous
2 eetlepels tamatiesous Meng alles saam.
Plaas op skilferkors, rol op soos sausage roll, sny gleuwe in verf met eier en bietjie melk.
Bak op 200ºC vir so 35 tot 40 minute tot mooi goud bruin.
BRON EN FOTO: Johann Van Vuuren
KOOS SE OOND BRAAI PIE
My vrou het nou die iewers gesien en toe probeer ons dit.
Sommer klaar gemaakte winkel deeg gekoop
1 kg uit gerol en onder in die oond pan gesit.
Toe pak sy uie, Tamatie, Ham en kaas
Weer 1 kg deeg uitgerol en bo-op gepak.
Gerasperde kaas oor gegooi.
Bak in die oond vir 20 minute op 180 grade
BRON EN FOTOS: Koos van der Merwe
PUMPKIN CUSTARD BUNS
Ingredients
3 1/2 cups flour
1 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
1 tsp bread improver
2 1/2 tbsp milk powder
1/4 cup sugar
2 tbsp instant yeast
1/3 cup warm water
1/4 cup sunflower oil
Fillings:
1 cup fresh milk
1/4 cup sugar
1/4 cup evaporated milk
2 tbsp.ful cornflour
a drop of yellow colouring
1 tsp vanilla
1 egg yolk
1 tbsp butter
How to make Pumpkin custard buns
1. For the dough , mix the yeast in 1 tbsp sugar with warm water. leave rest until yeast becomes frothy.
2. Mix the rest of the ingredient in a large bowl except oil, add the yeast mixture and knead till combine, then add oil to smoothen the dough. Add a little at a time if the dough is too sticky. Knead well and leave to rise till double.
3. punch down the dough and knead again. divide the dough into few small buns smaller than a tennis ball.
4. Roll each dough by folding few times inwards. Place them on a greased tray apart from each other giving room to rise again.
5. While waiting for the buns to rest , you can make the custard filling by adding the cornflour with evapourated milk and a drop of yellow colour.
6. In a saucepan bring fresh milk and sugar to boil, then stir in the cornflour mixture slowly by stirring constantly until thicken, Off the heat , add the yolk , stir till mix, then add the butter and stir well. Add vanilla. Place custard in a piping bag with small hole nozzle.
7. Pipe custard into the center of the bun, press the custard into the bun.
8. Bake in preheated oven at 250 C for 10 to 15 mins or till golden.
Photo: Carrie Segar Malan
VINNIGE INGELEGDE KERRIE-PERSKES
3 kg geblikte perskes, gesnipper of in skywe gesny en gedreineer
1 kg uie in halwe ringe gesny
500 g suiker
750 ml witasyn
1 teelepel mosterdpoeier
2 teelepels sout
1 eetlepel borrie
1 eetlepel kerrie
1 eetlepel fyn gemmer
4 eetlepels maizena, opgelos in n bietjie water
Kook uie tot sag in 3 koppies water
Water moet alles omtrent weggekook wees
Voeg speserye by
Kook deur
Voeg asyn en suiker by
Kook vir 10 minute
Voeg gesnipperde perskes by en kook 5 minute
Voeg maizena by en kook goed deur
Bottel warm
RESEP EN FOTO: Petré van Jaarsveld
HAM AND APPLE PIE
375 g (13.2 oz) puff pastry
1 egg, beaten
200 g (7.1 oz) Cheddar cheese, grated
2 Bramley apples, cored and sliced thinly
700 g (24.7 oz) good-quality cider cooked ham, sliced thin
Béchamel sauce:
25 g (0.9 oz) butter
25 g (0.9 oz) flour
150 ml (5.3 fl oz) milk
50 ml (1.8 fl oz) double cream
1 good pinch each of salt, pepper and nutmeg
First, make the béchamel by melting the butter and stirring in the flour, slowly whisk in the milk and cream and bring to the boil. Season with salt, pepper and nutmeg, set aside to cool.
Roll out the pastry in two rough circles, about 24 cm and 26 cm wide. Preheat the oven to 190°C.
Put the first pastry circle on a baking tray, brush the edges with beaten egg and put a spoonful of béchamel in the centre. Spread this to within 3 – 4 cm of the edges.
Sprinkle over a little cheese, followed by some ham and then some apple.
Repeat these layers until all the ingredients have been used up. Cover with the other sheet of pastry and press down firmly around the edges to seal. Brush with beaten egg and make a little hole in the top.
Bake at 190°C for 40 minutes, turn the oven down to 150°C and cook for another 10 minutes.
Cool for 30 minutes before serving.
Recipe: Arthur Potts Dawson
SPAGHETTI AL POMODORO
Ingredients
4 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
230 g (8.1oz) plum tomatoes, de-seeded and quartered
400 g (14.1oz) chopped tomatoes (from a tin)
500 g (17.6oz) tomato passata
12 basil leaves, finely chopped
500 g (17.6oz) Italian spaghetti
200 g (7.1oz) buffalo mozzarella
1 pinch salt & pepper, to taste
Step-by-step
Bring a large pan of salted water to the rolling boil for the pasta.
Heat 2 tablespoons of the oil in a large saucepan over a low heat. Add the chopped garlic and cook for 1-2 minutes. Stir in the fresh tomatoes and cook for 2 minutes, until they start to soften.
Add the tinned tomatoes and the passata with half the basil, stirring as you bring the sauce to the boil. Season to taste with salt and pepper. Lower the heat and simmer gently for 10 minutes.
Meanwhile, cook the spaghetti according to the packet instructions. Drain when al dente and turn the pasta into a heated bowl. Stir in half of the sauce and mix well.
Serve the pasta in individual bowls, topped with a spoonful of the remaining sauce, the torn mozzarella pieces, a drizzle of extra virgin olive oil and a pinch of chopped basil.
Recipe taken from The ASK Italian Cookbook – by Theo Randall |
OLLIES HOMEMADE SWEET MUSTARD
Ingredients
1 x small tin mustard powder (I think it’s about 57g)
10 x Free-range (Organic if possible) eggs
1 x mustard tin of brown vinegar
1½ x mustard tin of white sugar
Method.
1. Whisk eggs, sieved mustard powder, vinegar and sugar until well beaten.
2. Place in a double boiler. (If you haven’t got one, get a bowl that fits snugly on a pot. Don’t let the water in the pot touch the bowl)
3. Cook, stirring/whisking all the time, until thick.
4. Pour into clean, sterilized jars.
5. Enjoy!
NOTE: Use the mustard tin to measure, but put the sugar first as the vinegar will wet the tin.
RECIPE AND PHOTO: Jennifer Weir
VARIOUS SAUCES FOR LEG OF LAMB
RED WINE SAUCE
1 750-ml Cabernet Sauvignon or other dry red wine
3 cups unsalted beef stock or canned unsalted broth
1 14 1/2-ounce can low-salt chicken broth
3 large shallots, finely chopped
Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)
GARLIC SAUCE
1 tablespoon olive oil
24 garlic cloves, peeled, left whole
1 cup dry red wine
2 tablespoons finely chopped parsley (preferably flat-leaf)
To make the garlic sauce, heat the olive oil in a heavy skillet and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don’t let the edges get crisp—or brown). Set aside in a small bowl.
MALVAPOEDING MET BRANDEWYN
Resep geplaas deur Charmaine Doller Olivier
Foto: Charmaine Doller Olivier
FOOD LOVERS RECIPES
Genoeg vir: 8-10 porsies
Oondtemperatuur: 180 °C
Baktyd: 45 minute
250 ml strooisuiker
2 eiers
15 ml fyn appelkooskonfyt
315 ml koekmeel
5 ml koeksoda
knippie sout
30 ml botter
5 ml asyn
125 ml melk
Sous
250 ml room
125 g botter
125 ml suiker
125 ml brandewyn
Voorverhit die oond. Klits die strooisuiker en eiers tot lig en romerig. Klits die appelkooskonfyt by.
Sif die droë bestanddele saam. Smelt 30 ml botter en meng dit met die asyn en die melk.
Vou die droë bestanddele en melkmengsel om die beurt by die geroomde bestanddele in. Giet dit in ’n gesmeerde oondbak en bak vir sowat 45 minute.
Berei die sous Plaas intussen al die sousbestanddele in ’n kastrol en roer tot die suiker opgelos is, maar moenie toelaat dat dit kook nie.
Prik die poeding met ’n vurk sodra dit uit die oond kom en giet die sous oor. Sit dit warm voor met room of vla.
HOMEMADE MUSTARD
1/2 cup dry mustard
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons white sugar
3 egg yolks, beaten
In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.
SOURCE: AllRecipes