Kerrie perskes

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Koringslaai met Kerrie Perskes: 200gram koring, 50ml olie, 1grt soetrissie gekap, 3ml borrie, 6ml matige of sterk kerrie na smaak, 1grt ui gekap, 1grt blik perskes gedreineer, 25ml bladjan,25ml suiker, 25ml asyn, Metode: Kook die koring tot gaar en spoel af. Meng die ui, soetrissie en perske stukkie met koring. Meng die sous best in houer tot suiker gesmelt is. Gooi oor slaai en meng goed.

Kerrie Perske slaai: 1grt blik perskes skywe gesny of gesnipper, 2 uie dun skywe gesny, 2tel matige kerrie, 125ml asyn, 125ml suiker. ±2 eetlep stroop van die perskes. Metode: Braai ui tot sag en deurskynend. Voeg die ander best behalwe die perskes by. Laat die stroop, uie, kerrie mengsel effens dik kook. Koel af en gooi oor die perskes. Heerlik by vleis geregte. .




Profiterole, whiskey and maple trifle

profiterole-trifle

  • 2 cups (500ml) single (pouring) cream
  • ¼ cup (40g) icing (confectioner’s) sugar, sifted

profiteroles

  • ½ cup (125ml) water
  • ¼ cup (60ml) milk
  • ¼ teaspoon sea salt flakes
  • ½ teaspoon caster (superfine) sugar
  • 80g unsalted butter, chopped
  • ¾ cup (110g) plain (all-purpose) flour, sifted
  • 3 eggs, lightly beaten
  • 3 cups (750g) good-quality store-bought thick custard

maple whiskey syrup

  • 1½ cups (375ml) maple syrup
  • ¼ cup (60ml) whiskey

toffee nests

  • ½ cup (110g) caster (superfine) sugar
  • 2 tablespoons water



Stick of Butter Rice- the best rice you’ll ever eat

stickofbutterrice

Ingredients

  • 1 c. uncooked white rice (NOT instant)
  • 1 (10 oz) can of Condensed French Onion Soup
  • 1 (10 oz) can of Beef Broth
  • 1/2 c. of butter, sliced

Instructions

  • Preheat oven to 425 degrees.
  • In a 9×9 inch baking dish combine rice, soup and broth.
  • Cut butter into slices and place on top of the mixture.
  • Cover with foil and bake for 30 minutes.
  • Remove cover and bake 30 minutes more.

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.




Dries se vark

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Sticky pork / sweet & sour pork .
Sooo maak ek …..

Kry v jou appelkoos en perskesap.
Spesery jou vleis soos jy daarvan hou . Ek geruik aromat , swart peper en paprika . ( dit werk goed met enige vark snit . Veral rib . As dit gerook is nog lekkerder )

Nou sit jy jou oon aan op 200 grade . Plaas jou oondpan met vleis in die oond.
Dan kerf jy n ui fyn .
Gooi so 250ml sap en die uie in n houer . Mikrogolf dit tot kookpunt .
Gooi dit nou oor jou vleis in die oond .
Nou bak jy daai vleis tot mooi goudbruin en gaar . As jou vleis te droog raak voor dit gaar is voeg nog bietjie sap by .
Daai vrugte geur werk baie mooi met die vark .
Enjoy xxx




Beef Wellington Macaroni & Cheese

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Yield: Serves 4 to 6

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

1/2 lb beef tenderloin steaks
3 tablespoons olive oil
1/2 cup yellow onion
1/2 cup baby bella mushrooms, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon Dijon mustard
1 stick butter
1/2 cup flour
2 cups milk
1 cup mozzarella
1 cup parmesan
1 lb elbow macaroni
1/3 cup cooked ham, diced into 1-inch cubes
1 package puff pastry sheet
1 egg, whisked
chives, garnish
salt and pepper to taste

Directions:

Preheat an oven to 400 degrees.

In a large, oven-safe skillet preheated to medium-high heat, add 2 tablespoons olive oil. Sprinkle the beef tenderloin steaks with salt and pepper. Add them to the skillet and brown on both sides for at least two minutes per side. Remove from heat and place the skillet in the oven for seven minutes. Remove skillet from oven and place tenderloin steaks on a cutting board to rest before dicing into 1/2-inch cubes.

Meanwhile, fill a stockpot with water and bring to a boil. Add the elbow macaroni and cook until al dente about 10 minutes. Drain the pasta and set aside in a large bowl.

In the same skillet you cooked the steaks in, preheat the skillet back to medium-high heat and add the remaining tablespoons of olive oil. Next, add the onion, mushroom, rosemary, and thyme. Cook until the mushrooms have browned about five minutes. Stir in the Djon mustard and add a pinch of salt and pepper. Remove skillet from heat.

In a medium saucepan preheated to medium heat, melt the butter. Add the flour and continue to whisk until a roux forms. Gradually add the milk, continiuing to stir until thickened about five minutes. Remove from heat. Add the mozzarella, parmesan, salt, and pepper. Pour the cheese mixture into the bowl with the elbow macaroni followed by the mushroom mixture, ham, and tenderloin cubes. Toss everything together and pour into a 9 X 13 buttered casserole dish. Spread the macaroni cheese in an even layer. Top the macaroni and cheese with a single layer of puff pastry. Poke a few holes in the puff pastry to keep it from rising. Brush the puff pastry with egg wash and place the macaroni and cheese into the oven for about 30 minutes or until the puff pastry is golden brown. Remove from oven and garnish with fresh chives.




LOUISE SE PAMPOENTERT

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BESTANDELE
1 Koppie Meel
1 Koppie Suiker
2 Teelepels Bakpoeier
3 Koppies Gaar Pampoen of Botterskorsie (nie waterig)
1 Teelepel Sout
2 Eetlepels sagte Botter
3 Eiers
250ml Room (of ½ room ½ melk)
Kaneelsuiker om bo-oor te strooi

Metode:
1. Meng al die bestanddele, behalwe die kaneelsuiker.
2. Gooi die mengsel in ‘n gesmeerde oondvaste bak.
3. Bak vir 40 tot 45 minute op 180°C. Dit is nog effens sag as gaar.
4. Strooi kaneelsuiker oor as dit uit die oond kom.

Die tert sny maklik as dit afgekoel het, dit is mooi stewig. Na die 45min lyk dit dalk nie gaar as jy ‘n mes insteek nie, maar moenie worry nie, laat dit net heeltemal afkoel, dan is dit perfek.
Ek het die resep al baie dubbeld aangemaak, werk net so goed. Dan bak ek dit in die groot swart oondpan. Ek maak maar altyd dubbeld, want dit vlieg as dit op tafel kom!

RESEP: Louise Groenewald




The Food Lab’s Foolproof Onion Rings

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Ingredients

  • 2 large onions, cut into 1⁄2-inch rounds
  • 2 quarts peanut oil
  • 1 cup all-purpose flour
  • 1⁄2 cup cornstarch
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon paprika
  • 3/4 cup light-flavored beer (such as PBR or Budweiser), ice-cold
  • 1/4 cup 80-proof vodka
  • Kosher Salt

Directions

  1. 1.

    Separate the onion rounds into individual rings. Place in a gallon-sized zipper-lock freezer bag and put them in the freezer until completely frozen, at least 1 hour (they can stay in the freezer for up to 1 month).

  2. 2.

    When ready to fry, remove the onion rings from the freezer bag, transfer to a bowl, and thaw under tepid running water. Transfer to a rimmed baking sheet lined with a clean kitchen towel or several layers of paper towels and dry the rings thoroughly. Carefully peel off the inner papery membrane from each ring and discard (the rings will be very floppy). Set aside.

  3. 3.

    Preheat the oil to 375°F in a large wok or a Dutch oven over medium-high heat. Combine the flour, cornstarch, baking powder, baking soda, and paprika in a medium bowl and whisk together. Combine the beer and vodka in a small bowl.

  4. 4.

    Slowly add the beer mixture to the flour mixture, whisking constantly until the batter has texture of thick paint (you may not need all of the beer). The batter should leave a trail if you drip it back into the bowl off the whisk. Do not overmix; a few small lumps are OK. Dip one onion ring in the batter, making sure that all surfaces are coated, lift it out, letting the excess batter drip off, and add it to the hot oil by slowly lowering it in with your fingers until just one side is sticking out, then dropping it in. Repeat until half of the rings are in the oil. Fry, flipping the rings halfway through cooking, until they are deep golden brown, about 4 minutes. Transfer the rings to a large mixing bowl lined with paper towels and toss while sprinkling salt over them. The fried rings can be placed on a rack on a rimmed baking sheet and kept hot in a 200°F oven while you fry the remaining rings. Serve the rings immediately.




worsrolletjies

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500 ml (2 k) koekmeel
2 ml (½ t) sout
250 g Stork Bake, in blokkies gesny
80 ml (¹/³ k) yskoue sodawater
30 ml (2 e) suurlemoensap
750 g lam- of varkworsies
1-2 eiers, geklits
tamatiesous, soet mosterd en blatjang om in te doop

Meng die meel en sout in ’n bak. Voeg die STORK BAKE by en vryf dit met jou vingerpunte in tot die mengsel soos broodkrummels lyk. Voeg die sodawater en sap by en meng tot ’n stywe deeg. Vorm in ’n bal, draai in kleefplastiek toe en plaas vir 1 uur in die yskas.

Verhit intussen die oond tot 200 °C en smeer ’n bakplaat.

Rol die deeg op ’n meel-bestrooide oppervlak uit tot ’n reghoek van 3 mm dik. Druk die wors uit hul omhulsels en vorm die vleis tot ’n lang wors. Plaas die vleiswors op een kant van die deeg en vou dit toe. Verf eers die rand van die deeg met ’n bietjie geklitste eier om dit te ver-seël en verf dan die res van die rol daarmee.

Sny die rol in lengtes van 4 cm, pak dit op ’n bakplaat en bak 20 minute tot goudbruin en gaar.

Sit saam met die doopsouse voor.

Lewer 50 worsrolle.