WILDEBEES KASTAIINGS
Stroop:
375 ml suiker
250 ml water
suurlemoensap na smaak
Kook al die stroopbestanddele saam en plaas eenkant.
Deeg:
500 ml koekmeel
2 hoogvol teelepels bakpoeier
sout
125 g egte botter, uitgebraai vir ghee.
Sif die droë bestanddele saam en vryf 3 teelepels ghee daarin,houresvandiegheeeenkant. Continue reading
Category Archives: Vingerhappies / Snacks
SKILFERKORSDEEG IDEES
SKILFERKORSDEEG IDEES
Neem een rol skilferkors deeg en rol oop.
Kies 1 van die volgende idees en smeer nou van die volgende bestanddele oor die deeg en rol op. Plaas in die yskas vir ‘n half uur. Haal uit sny in skywe en plaas op gesmeerde bakplaat en bak by 200 ºC tot gaar, ongeveer 20 – 30 minute.
Idees:
1.
1 sakkie opgekapte olywe
1 sakkie gegeurde gedroogte tamaties
1 sakkie groenpesto
gekapte rooi en groen soetrissies
Feta kaas
2 koppies gerasperde kaas.
Smeer oor uitgerolde deeg, plaas in yskas vir ‘n halfuur, sny in skywe en plaas op gespuite bakplaat en bak. Continue reading
TRACY’S SAUSAGE ROLLS
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TRACY’S SAUSAGE ROLLS
My first attempt at sausage rolls. I made meatballs with the leftover mince mixture.
500 g beef mince
500 g pork mince
1 onion, grated
1 carrot, grated
1 zucchini, grated
1 egg
1 cup rolled oats
salt and pepper to taste (I used garlic and herb salt, therefore I did not add as much salt to my meat, but you can use any spice you like)
2 tablespoons tomato sauce
2 tablespoons sweet chilli sauce
4 sheets of shop puff pastry, cut in halves
Spread the halved pastry rolls and roll to size. Mix all the other ingredients together. Spread raw onto pastry according to required quantity. Roll up the pastry rolls (do not cut the rolls). Bake for ± 35-45 minutes at 200 °C or until light golden brown. Let cool slightly and cut into cocktail sizes.
Recipe and pictures by Tracy Vohra.
KAPOKAARTAPPELS EMPANADAS
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KAPOKAARTAPPELS EMPANADAS
Vanoggend na ek wildspasteitjies gemaak het, gebruik ek die oorblywende stukkies winkel pastei (puff) deeg en maak Empanadas. Helfte springbok vulsel en ander helfte, oorskiet 1 koppie kapokaartappels. Bak in olie tot bruin en geniet, heerlik gedip in sous van jou keuse. My man en kleinkinders sê die tuna was vir hul die lekkerste. Hulle is maar net deurgeëet aan die wild. Jy kan enige vulsel gebruik, the sky’s the limit. My dogter hou weer van kaas, jalenpinos en suikermielies.
1 rol “puff Pastry”
Tunavulsel:
1 koppie kapokaartappels
1 blik tuna
mayonnaise of peri peri sous na smaak
skoot suurlemoensap
visspeserye Continue reading
SAUSAGE WITH FILLING
SAUSAGE WITH FILLING
Another one of my experiments.
Use your favourite frikkadel or meatball recipe, as long as it contains egg.
Place a piece of clingfilm flat on surface.
Place your mixed mince onto clingfilm.
Place a second piece of clingfilm over the mince mix and using a roller and flatten the mince to about 10 mm thickness.
Remove the top clingfilm.
Add any filling you like along the centre of the mince. Continue reading
CHILLI BITES WITH CHANA FLOUR
CHILLI BITES WITH CHANA FLOUR
500 g chana flour
350 ml luke warm water
10 chilli’s
1 small onion, finely chopped
pinch of salt
1 teaspoon masala
5 mint leaves
20 g fresh coriander
Mix all together.
Deep fry spoons full in deep oil, (oil must not be too hot) for about 7 minutes.
Recipe and Photo: Jenett van der Merwe
SPINACH AND FETA SNACK PIES
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SPINACH AND FETA SNACK PIES
400 g baby spinach
2 teaspoon dill, chopped
250 ml feta cheese, crumbled, plus extra to serve
flaky salt and ground black pepper, to taste
sesame seeds, to garnish
sheet ready-made puff pastry, thawed
Preheat the oven to 200°C. Boil spinach in water with salt for a few minutes. Spoon spinach out of the water. Continue reading
CHILLI BITES
CHILLI BITES
1 ½ cups chickpea flour (I use pea flour)
½ cup self raising flour
1 teaspoon baking powder
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon tumeric
1 teaspoon salt
1-2 teaspoons red chilli flakes (depending how hot you like it)
1 large potato, coarsely grated
1 large onion, coarsely grated
2 handfuls finely shredded spinach leaves
oil for frying Continue reading
ROOMKAASROLLETJIES
ROOMKAASROLLETJIES
Snye brood, korsies afgesny en rol snye plat
230 g houer roomkaas
Ongeveer ¾ koppie versiersuiker (na smaak)
gesmelte botter
kaneelsuiker
Meng die roomkaas en versiersuiker en smeer op platgerolde snye.
Rol styf op.
Smeer rolletjies met gesmelte botter.
Rol dit in kaneelsuiker.
Pak rolletjies op gesmeerde plaat, voue onder.
Bak in oond tot goudbruin by 180 ºC.
Resep geplaas deur Frieda Greyling
Foto: Frieda Greyling
SKEMER PEUSELHAPPIE
SKEMER PEUSELHAPPIE
Oorskiet skilferkors deeg gebruik, uitgerol, gesmelte botter gesmeer, kaas gestrooi en in repe gesny en in oond gebak vir 15 minute teen 220ºC dan op 180ºC vir nog 20 minute in oond.
Los in die oond vir nog 15 minute om uit te droog.
Die vierkantiges het ek bietjie karwysaad by kaas gestrooi, dieselfde metode gebruik as vir die repies, liggies met geklitste eier en water mengsel geverf (eggwash), lekker saam skemer kelkies.
Resep en Foto: Alta Gunter Van Dyk