VINNIGE DELUXE SOUTTERT
500 ml basiese witsous
1 koppie gerasperde kaas
1 koppie danish feta
Parmesan
Pietersielie
1 koppie opgesnyde frankfurters
1 koppie gesnipperde gaar bacon
1 blikkie bully beef
1 blik gedreineerde aspersies Continue reading
Posted in Terte - Sout / Savoury Tarts / Quiches, Vingerhappies / Snacks
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PETRE SE SPEK KAAS EN UIE PASTEI
Gebruik gekoopte skilferkors deeg en plaas onder en bo-op pastei
vulsel
2 groot uie gekap
Voeg 1 pakkie gekapte spek by uie en braai tot gaar (bacon)
Mikrogolf Witsous:-
Maak 1 liter melk sterk warm en haal uit. Smelt 125 g margarien.
Voeg 8 opgehoopte desertlepels meel by. Meng en klits by melk in.
Sit terug in mikrogolfoond ek kook op hoog vir 2 ½ minute.
Haal uit en roer goed en kook weer op hoog vir 3 minute. Continue reading
Posted in Ligte Etes / Light Meals, Terte - Sout / Savoury Tarts / Quiches, Vis / Fish
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STAATMAKER TUNATERT
Kors
180 ml koekmeel
100 g botter
1 koppie fyn gerasperde kaas
3 eetlepels koue water
Vulsel
60 ml botter
60 ml koekmeel
2 koppies melk
2,5 ml rooipeper
Sout en peper na smaak
3 eiers geklits Continue reading
SOUTTERT MET BACON KIPS
(Heerlik)
KORS:
1 pak Bacon Kips, fyngedruk
1 pak gerookte bief aartappelskyfies, fyngedruk
75 – 100 ml margarien, gesmelt
Meng margarien, Bacon Kips en aartappelskyfies en druk vas in ‘n tertbak (27 x 16 cm). Hou 100 ml van die kors eenkant.
VULSEL:
100 g margarien
50 g koekmeel
750 ml melk
3 eiers, geklits
250 g spek, gesny en gebraai Continue reading
SPINACH ARTICHOKE DRIED TOMATOES AND FETA QUICHE
Pastry roll or pie crust
Spinach washed and boiled for 3-5 minutes
2 crushed garlic cloves
1 tin artichoke drained
1 cup grated parmesan cheese
150 gram feta cheese crumbles
Handful of sundried tomatoes chopped up
4 eggs
2 tablespoons flour
3 tablespoons melted butter
1 cup of milk
1 teaspoon black pepper
Pinch salt
1 teaspoon nutmeg Continue reading
Posted in Ligte Etes / Light Meals, Terte - Sout / Savoury Tarts / Quiches, Vis / Fish
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STOKVIS QUICHE MET ‘N VERSKIL
Groot tert, maklik 10 porsies
5 stukke hake fillets (stokvis)
1 gerookte frankfritter (of Vienna)
1 klein uitjie fyn gekap
halwe bakkie sampioene fyn gekap
Bossie spruit uie fyn gesny
5 blare spinasie fyn gesny
1 bakkie Salm roomkaas
1 kp wit Cheddar kaas gerasper
15 ml gekapte vars pietersielie
½ teel paprika
¼ teel chilli poeier Continue reading
Posted in Ligte Etes / Light Meals, Terte - Sout / Savoury Tarts / Quiches
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BEETBLAAR QUICHE
1 kg beetblare opgekook of spinasie
250 g sampioene gebraai
Fyn biltong
3 wiele fetakaas.
250 g gerasperde cheddar kaas
8 eiers gemeng met
1 koppie vars room
Sout en peper
Paprika Continue reading
KOPPIE VAN ALS TERT
Tert
1k koekmeel
1t bakpoeier
1k gerasperde kaas
1k melk
1 ekstra groot eier Continue reading
POTATO CRUST QUICHE
CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups (6 ounces) shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 egg, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika
In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes.
Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
Yield: 8 servings.
Picture: Bianca de Kock
Note: I made it as is. Just added a lil more salt
SAVOURY SAUSAGE AND CHEDDAR BREAD PUDDING
Servings: 6
3 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2½ cups (a little over ½ pound) grated sharp cheddar cheese
½ cup chopped fresh parsley
6 large eggs
2 cups milk
Scant teaspoon salt
¼ teaspoon freshly ground black pepper
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