MALVALEKKER PATATS
1.5 kg patat
250 ml margarien
300 ml bruin suiker
750 ml mini-malvalekkers
2.5 ml fyn kaneel
1 ml fyn neutmuskaat Continue reading
Category Archives: Groente / Vegetables
BROCCOLI KASSEROL
BROCCOLI KASSEROL
1 kg gaar broccoli
3 eierwitte
1 blikkie sampioenroomsop
1 koppie mayonnaise
halwe koppie gerasperde lae vet cheddar kaas
2 eetlepels gemaalde uie
swart peper.
6 lae vet fyngemaakte soutkoekies (Salticrax / Bacon Kips) . Continue reading
GEBAKTE NIKNAKS GROENBONEGEREG
OONDGEBAKTE SOETWORTELS
DUCHESSE POTATOES
DUCHESSE POTATOES
Dis is inderdaad ‘n klassieke Franse dis en die naam is Dutchess Potatoes.
Jy meng bietjie botter, room en ‘n eiergeel met die aartappel en spuit dan rosette op ‘n gesmeerde bakplaat. Drizzle met bietjie gesmelte botter.
Dit het ‘n baie warm oond nodig, so 220 gr C, bak vir omtrent 15 minute. Ek het dit by die chef geleer waar ek klas geneem het.
Dit het ‘n baie warm oond nodig, so 220 gr C, bak vir omtrent 15 minute. Ek het dit by die chef geleer waar ek klas geneem het.
Resep: Louise Groenewald
CHEESY CAULIFLOWER PATTIES
Cut cauliflower into florets and cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown and set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Recipe posted by Glenda Labuschagne
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown and set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Recipe posted by Glenda Labuschagne
Magda Hayward
Ek doen diesefde met spinasie, maar gebruik dan Feta! ui fyn gekap ook lekker by!
CHICKEN LICKEN SPICY RICE
CHICKEN LICKEN SPICY RICE
genoeg vir 4 mense.
2 koppies tastic of uncle Bens longgrain rice
4 koppies kookwater met of ‘n chickenstock blok in opgelos
1 groot ui gekap
½ rooi paprika
½ groen paprika
1 knoffel huissie fyn gesny of gepars
¼ koppie klein gevriesde ertjies
¼ koppie mielie pitte gevries
1 groot rooi tamatie geskil en gekap
½ koppie soya mince of bacon bits fyn gekap.
10 ml Robertson rice spice of enige ander rice spice Continue reading
KNOFFELBOONTJIES
KNOFFELBOONTJIES
350 g groenboontjies
100 g spinasie
15 ml olyfolie
1 knoffelhuise, gekneus
Kook die boontjies in soutwater tot sag. Terwyl die boontjies kook, stoom die spinasie sommer gaar in ‘n vergiettes oor die kookwater waarin die boontjies kook (sit ‘n deksel op). Wanneer die groente gaar is, dreineer en skep uit die pot uit. Verhit die olyfolie in dieselfde kastrol en soteer die knoffel daarin vir 30 sekondes. Skep die boontjies en spinasie terug in die kastrol en meng goed. Geur na smaak en verhit tot die mengsel warm is. Bedien warm.
GROENTE-KOEKIES
GROENTE-KOEKIES
Porsies:12-15 koekies
2 aartappels, geskil en gerasper
1 ui, gerasper
1 x 410 g-blik groenbone, gedreineer
1 x 410 g-blik pitmielies, gedreineer
1 eier, gektits
70 g/125 ml koekmeel
5 ml geurselsout
10 ml gedroogde pietersielie
250 ml sonneblomolie Continue reading
GEMS AND MASH POTATO
GEMS AND MASH POTATO
Very good with a barbecue, even some of our friends, who don’t eat vegetables, devour this.
Enough for 10 people, potatoes should be more than the gem squash.
5 gem squash, halved and pitted
7 large potatoes, peeled
salt water
butter
ground black pepper to taste
red pepper to taste
salt to taste
Cheddar cheese
paprika
Cook the halved gem squash in salted water until soft. Scoop out the cooked flesh but keep the shell.
Boil the potatoes in salted water until soft. Drain the water and mash the potatoes until fine. Add the gems squash flesh to the potatoes and mix well.
Add a large spoonful of butter, ground black pepper, red pepper and salt to taste and mix well. Spoon the mixture back into the gem squash shells. Sprinkle with cheddar cheese and paprika. Bake the filled squash shells in the oven at 180ºC until brown on top.
Recipe: Peggy Devine
ground black pepper to taste
red pepper to taste
salt to taste
Cheddar cheese
paprika
Cook the halved gem squash in salted water until soft. Scoop out the cooked flesh but keep the shell.
Boil the potatoes in salted water until soft. Drain the water and mash the potatoes until fine. Add the gems squash flesh to the potatoes and mix well.
Add a large spoonful of butter, ground black pepper, red pepper and salt to taste and mix well. Spoon the mixture back into the gem squash shells. Sprinkle with cheddar cheese and paprika. Bake the filled squash shells in the oven at 180ºC until brown on top.
Recipe: Peggy Devine
Photo and note: Marlene Potgieter – I used matured Cheddar and also added extra cheese to the mixture before I filled the gem shells.