Monday, July 17, 2017

Aartappelsop met sampioene

Aartappelsop met sampioene
50 g (50 ml) botter
2 knoffelhuisies, fyn gekap
2 uie, fyn gekap
250 g gekapte spek
4 aartappels, geskil, in blokkies gesny
250 g sampioene, in skyfies gesny
50 ml (4e) witwyn {opsioneel}
410 g hoenderroomsop
250 ml (1k) water
250 ml (1k) melk
10 peppadews, in repies {opsioneel}
sap en skil van ½ suurlemoen OF
100 ml suurroom
4 roosmaryntakkies OF {afronding}
10 ml droë roosmaryn {afronding}
1. braai knoffel en uie in botter, voeg spek by
2. roer aartappels en sampioene by en braai
3. gooi res van bestanddele by en prut 25 - 30min of tot aartappels
sag is
4. Geur na smaak, sit warm voor en rond met roosmaryntakkie af

FRIKKADELLE MET KERRIE SOUS



FRIKKADELLE MET KERRIE SOUS


 













750g maalvleis
1 groot ui gekap...
1 pak (150g) Sout en Asyn chips (verkrummel)
1 eier geklits
Sout en peper
METODE
Meng alles saam en maak frikkadelle. Rol frikkadelle in meel en sit in bak.

Sous
2 groterige uie in ringe
1 blik 410g pynappel stukkies
50ml asyn
20ml bruinsuiker
15ml kerriepoeier
10ml borrie
30ml margarien


Braai uie in margarien en voeg res van bestanddele by. Gooi oor rou frikkadelle
en bak in oond tot gaar. Bedien met rys of kapokaartappels.


Resep en foto: inenomdiehuis.blogspot.co.za



Borrel waffel



Het jy al ’n Borrel-Wafel geëet? Ek het in Thailand - Phuket !!

Bubble Waffle


140 grams all purpose flour
7.5 grams baking powder
10.5 grams custard powder

28 grams tapioca starch -"'Sago"" (*Tapioca is commonly produced as a flour but can also be bought as ‘pearls’, or coarse flakes. Tapioca flour(starch) has a similar texture to cornflour)

2 eggs
140 grams white sugar
28 grams evaporated milk
140 grams water
5 grams vanilla extract
28 grams vegetable oil
a touch of vegetable oil, to grease the waffle iron


In a bowl, sift together the flour, baking powder, custard powder and tapioca starch. Set aside.

In another bowl or large liquid measuring cup, lightly beat the eggs and whisk in the sugar. Mix in the evaporated milk and then water, gradually. Add the sifted flour mixture and whisk well, making sure there are no lumps. Whisk in the vanilla extract and then the oil. Cover the batter with plastic wrap and let rest in the fridge for 1 hour or overnight.

When you’re ready to make waffles, take the batter out and let it rest at room temperature for 30 minutes.

Heat up your waffle iron plates: brush or spray with a bit of oil and heat each one separately over medium heat.

Pour a scant cup of batter (closer to 3/4 cup) into one of the plates, rotating so that most of the wells are filled. Place the other plate on top, lock it in, close, and flip. Cook each side for 2-3 minutes, lifting the plates to check after a minute and a half. Lift the top plate off and flip the waffle out – use chopsticks to loosen if needed – and let cool on a wire rack so the edges stay crispy. Repeat with the remaining batter. Enjoy warm!

Dankie aan Carrina le Roux wat haar heelike resepte met ons deel.





Hot Toddy
























Hot toddy


Ek wou dooi die eerste keer toe ek ‘n Hot Toddy proe, dit was gal bitter en baie sterk. Op ‘n keer werk ek in ‘n restaurant as student en het hierdie resep af gekyk by die kroegman. Wanneer ek verkouerig is werk die gemmer sommer heerlik om die liggaam te detox!

Resep
160ml Rum, donker is beter
25ml Strooisuiker
1 Ster anys
1cm Snytjie, Vars gemmer wortel (opsioneel)
2k Kook water

Metode:
1. Plaas die bestanddele in ‘n plunger keteltjie en roer baie goed sodat die suiker oplos. Laat vir 5 minute vir die geure om te trou. Bedien warm. Jy kan so ‘n tjirtsie heuning by sit vir die soettande...

2. Vir variasie kan sitrus ook ingebring word deur skyfies saam te bedien.


Bron: Annelien Pienaar, 2016, epos: boerekostwist@gmail.com
Hoeveelheid: 2 koppies (Resep kan met gemak vermeerder word)