Friday, December 19, 2014

Laaste resepte vir 2014 - Recipes made into pictures

Spoggerige gevulde hoenderborsies - Huisgenoot resep

Spoggerige gevulde hoenderborsies  - Huisgenoot resep

8 hoenderdye
sout en vars gemaalde swartpeper
50 g spinasie, fyn gekap
2-3 murgpampoentjies, gerasper
1 klein ui, fyn gekap
2 knoffelhuisies, fyn gekap
80 g fetakaas, gekrummel
1 eier, geklits
sap en skil van 1 klein suurlemoen
40 ml (8 t) olyfolie
vars kruie, roketblare of spruite vir garnering

Voorverhit die oond tot 180 °C en smeer ’n oondbak met kossproei of olie.

Geur die hoenderdye met die sout en peper.
Meng die spinasie, murgpampoentjies, ui, knoffel, fetakaas en eier. Geur diƩ vulsel met die sout, peper en suurlemoensap en -skil.
Lig die hoendervel aan die een kant op; sorg dat jy nie die vel heeltemal aftrek nie.
Skep lepels vol van die vulsel en druk dit onder die vel in. Steek die vel met peuselstokkies vas.
Pak die hoender in die voorbereide oondbak en bak 30-40 minute of tot gaar.
Bedruip die hoender tydens die baktyd met die pansappe en die olie; so word die vel lekker bros.
Garneer met die vars kruie, roket of spruite.

 

 

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Recipes in English - with the word.doc
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Bisto recipes

 

Bisto Recipes.

 

 

 

 

 

 

 

 

 

Bisto Original                      Bisto Onion                          Bisto Meat

 

Lamb Casserole.

 

Makes:

 

Ingredients:

1kg lamb leg cutlets, cubed                                   1 large onion, finely diced

3 carrots, sliced                                                        5 ml salt

5 ml mixed herbs                                                      5 ml thyme

5 ml freshly ground black pepper                                     125 g margarine

3 potatoes, cut into quarters                                   100 ml peas

200 g mushrooms                                                    60 ml Bisto Gravy Powder

250 ml water

 

Method:

1.) Preheat oven to 200°C.

2.) Heat margarine in a pan, add meat and fry until well browned on both sides.

3.) Remove from pan and set aside.

4.) Fry onions in the same pan until slightly browned.

5.) Grease a large casserole dish and place layers of meat, onions, potatoes, carrots, peas and mushrooms alternately with a sprinkling of salt, mixed herbs, thyme and pepper between each layer.

6.) Mix Bisto Gravy Powder with water until smooth and pour over the ingredients in the casserole dish.

7.) Bake in the oven for 1 hour.

8.) Gravy: Put 4 heaped teaspoons of Bisto Instant Meat Gravy Powder into a measuring jug or gravy boat. Pour 300 ml boiling water onto the powder and stir vigorously for 1 minute. For extra thick gravy, add more powder.

 

Serving suggestions:

 


Meatballs in tomato sauce the Bisto way.

 

Makes:

 

Ingredients:

Meatballs

250 ml bread crumbs                                               1/2 cup milk
1 onion                                                                      1 carrot finely chopped
1/2 bunch dhania chopped                                   2 teaspoons crushed garlic
grated peel of 1/2 orange                                       salt and pepper as needed
2 teaspoons mustard powder                                1 teaspoon origanum
1/2 cup sunflower oil                                               500 g lean lamb mince
2 teaspoons Bisto Instant Meat powder mixed with 1tablespoon milk
1 egg yolk

 

Sauce

1 onion chopped                                                      3 cloves garlic crushed
few sprigs shallot chopped                                    2 tablespoons oil
750 ml fleshy tomato pureed                                 1/2 teaspoon origanum
1 bay leaf                                                                   2 green chillies chopped
2 teaspoons Bisto Original gravy powder diluted in 1/2 cup warm water

 

Method:

Meatballs

1.) Mix breadcrumbs, milk and egg yolk.
2.) Saute all vegetables, herbs, peel and seasoning in 2tbsp oil on low.
3.) Place vegetables, mince and bread in bowl.
4.) Add diluted bisto powder and remainder of ingredients.
5.) Mix well with spoon and taste for salt.
6.) Moisten palms and shape mince mixture into meatballs (add flour for binding only if necessary).
7.) Heat remainder oil in pan and fry meatballs until golden brown on both sides.
8.) Remove when golden, drain and set aside.

 

Sauce

1.) Saute onion, garlic and shallot in oil until soft but not brown.
2.) Add remaining ingredients.
3.) Simmer covered over moderate heat for 40 minutes.
4.) When vegetables are soft and liquid almost dried up, pour mixture into blender.
5.) Dilute Bisto powder in a cup water and add all mixture into pan.
6.) Set meatballs in gravy and simmer for 15 minutes.
7.) Serve with hot handmade bread (roti) or pasta.

 

Serving suggestions:

 


Crusted Rib-eye steak with rich mushroom gravy.

 

Makes:

 

Ingredients:

Steak

Steak                                                                          500 g rib-eye steak in one piece
2 cloves of garlic, crushed                                     20 ml mustard seeds
30 ml mustard powder                                             dark soy sauce

 

Gravy

30 ml butter                                                               1 sliced onion
250 g sliced black mushrooms                              300 ml water
15 ml Bisto Original Gravy Powder                       salt
Hinds Ground Black Pepper

 

Method:

Steak

1.) Mix the garlic, mustard seed and powder, soy sauce to form a paste.
2.) Rub the meat with the paste making sure it is well covered.
3.) Place in a greased roasting pan and cook in a pre-heated oven for 30 minutes.
4.) If you prefer well done meat, cook for 15 minutes longer.
5.) Remove from oven and set the meat aside.
6.) Keep the juices that are in the roasting pan for the gravy.

 

Gravy

1.) Heat the butter in a small saucepan and saute the onions until soft.
2.) Add the mushrooms and saute for another two minutes.
3.) Add the meat juices from the roasting pan.
4.) Mix well and then stir in the water.
5.) Blend the Bisto powder with a little cold water until smooth.

6.) Stir into the hot mixture.
7.) Allow to simmer gently, stirring occasionally until smooth and thick.

 

Serving suggestions:

Slice the meat and serve with mushroom gravy and vegetables of your choice.

 


Rack of Lamb Spare Ribs.

 

Makes:

 

Ingredients:

30 ml oil                                                                     1 large onion finely chopped

10 ml Lemon Pepper                                               5 ml Mixed Herbs

15 ml Instant Bisto Meat                                         Salt and pepper to taste

5 ml brown sugar                                                     60 ml Worcester sauce

1 can (410 g) chopped tomatoes                           1.5 kg rack of lamb spare rib

 

Method:

1.) Heat oil and saute onions until transparent.
2.) Add all remaining ingredients except rack of ribs.
3.) Simmer over low heat for 10 minutes.
4.) Place rack of ribs in a large foil-lined roasting pan and spoon sauce over.
5.) Bake at 200°C, basting frequently.
6.) Place under grill until crisp.

 

Serving suggestions:

 


Spicy Vegetable Turnovers.

 

Makes:

 

Ingredients:

30 ml oil                                                                     3 cloves garlic: crushed

410 g chickpeas: drained                                       3 carrots grated

250 g butternut diced                                              2 onions chopped

2 peppers chopped                                                  125 ml tomato puree

250 ml water                                                             2 ml dried crushed chilli

5 ml ground cumin                                                  5 ml Ground Cinnamon

5 ml ground cloves                                                  5 ml sugar

15 ml lemon juice                                                     10 ml Instant Bisto

125 ml slivered almonds                                         salt to taste

750 g shortcrust pastry

 

Method:

1.) Heat oil in a pan and saute the vegetables and spices.
2.) Add tomato puree, water, sugar and lemon juice.
3.) Reduce heat and simmer, cover for 20 minutes, stirring occasionally.
4.) Stir the Bisto powder into the vegetable mixture to thicken.
5.) Season to taste.
6.) Add the almonds and set aside.
7.) Roll pastry out to 3mm thickness and cut out 10 circles of 12cm each (use a saucer as a template).
8.) Place a spoonful of the mixture on one side of each pastry round.
9.) Moisten pastry edges with a little water.
10.) Fold over and press edges firmly together with a fork to seal.
11.) Bake on a greased tray in oven preheated to 200°C for 15 to 20 minutes.

 

Serving suggestions:

Serve with Pakco Sauces.

 

Source: phantocomp

 

Recipes - with the word.doc
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Resepte in Afrikaans en Engels - met die Word.doc

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Recipe book 2014

 




Dankie Anna Eksteen

 

Teetyd rosyne skons

TEETYD ROSYNE SKONS

500ml meel
80ml strooisuiker
15ml bakpoeier
1ml sout
125g botter
1 eier, geklits
5ml vanielje-ekstrak
160ml melk
250ml rosyne
1 eiergeel, geklits (vir eierwas)

 

Voorverhit die oond tot 180°C.
Smeer een of twee bakplate en voer met bakpapier uit.
Meng die meel, strooisuiker, bakpoeier en sout in ’n bak.
Voeg die botter by en vryf met jou vingerpunte tot die mengsel soos growwe broodkrummels lyk.
Roer die eier en vanielje-ekstrak in.
Voeg die melk stadig by terwyl jy roer tot die droƫ bestanddele net klam is.
As die deeg klewerig word, hou op melk byvoeg en werk nog ’n bietjie meel in indien nodig.
Roer die rosyne in.
Rol die deeg liggies tot ’n dikte van 3 cm uit op ’n oppervlak wat met meel bestrooi is.
Sny skons met ’n ronde koekiesnyer uit.
Maak die afsnysels bymekaar, rol weer uit en sny nog skons uit.
Verplaas die skons na die voorbereide pan en laat genoeg ruimte tussenin vir uitsit wanneer bak.
Verf die bokante met die eiergeelwas en bak 15 minute of tot goudbruin.

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Coleslaw recipes / Koolslaai resepte [1 Attachment]

 

Vinaigrette Recipes ( Slaai Sous Resepte)



    

 

 



 
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Marshmallowtert.

MARSHMALLOWTERT

Bettie Smit

1 blik kondensmelk 
500 ml room 
750 g marshmallows, in kwarte gesny 
250 g kersies, in halwes gesny 
Sap van 3 suurlemoene (120 ml ) 
250 ml fyn pynappels 

1.  Meng kondensmelk met suurlemoensap. 

2. Voeg marshmallows en kersies by. 
3. Voeg pynappel by. 
4. Klits room goed styf en meng. 
5. Voer tertbak uit met Tennisbeskuitjies. 
6. Gooi vulsel bo-op en verkoel. 

Source: liplekker.blogspot.com

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Recipes in English - with the word.doc
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Resepte in Afrikaans en Engels - met die Word.doc

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Mango doopsous

Mango Doopsous.

1 Mango, gekap.

2 E gewone Jogurt.

1 E Water.

Knippie 5 Spesery poeier.

Vermeng in voedselwerker tot glad.

Bedien met hoender

 

Recipe Posted on our Facebook http://www.facebook.com/Resepte.Recipes by Petro Calitz.

 

Monday, December 15, 2014

Crunchie krummel tert in glase

 

Crunchi-krummeltert

Crunchi-krummeltert
LEWER 6 GLASE
Bereiding: 30 minute
Verkoeltyd: 1 uur
500 ml (2 k) room, verkoel
1 blik (360 g) karamelkondensmelk
2 pakke (200 g elk) Tennisbeskuitjies, fyn gemaak
4 Crunchie-sjokolades, grof gekap
1. Klits die room styf en vou die karamelkondensmelk versigtig in.
2. Pak 'n laag Tennisbeskuitjies in elke glas, gevolg deur 'n laag Crunchies en die karamelmengsel.
3. Laat 1 uur in die yskas afkoel voor dit voorgesit word.

Crunchie krummel tert in glase

Tuesday, December 2, 2014

Botter Koekies



BOTTER KOEKIES
Lewer 96
10 ml (2 t) bakpoeier
4 x 250 ml (4 k) koekmeel
knippie sout
300 ml (1¼ k) suiker
250 g STORK BAKE
2 eiers
Geglasuurde kersies, gekap

METODE:
Voorverhit die oond tot 180 °C.
Smeer ’n paar bakplate.
Sif die droƫ bestanddele saam.
Voeg die suiker by en meng goed.
Vryf die STORK BAKE by die mengsel in.
Klop die eiers en voeg dit by die mengsel.
Meng tot ’n stywe deeg vorm, maar moet dit nie te veel hanteer nie.
Rol die deeg uit op ’n meelbestrooide oppervlak en druk vormpies uit.
Versier met kersies.
Plaas op ’n bakplaat en bak 12-15 minute tot gaar.
Laat effens afkoel op die bakplaat en laat dan heeltemal afkoel op ’n draadrakkie.
BĆŖre in ’n lugdigte houer.

Bron: Stork
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK

Dankie Bianca wat die resep op ons Facebook geplaas het. www.facebook.com/resepterecipes




 
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Aarbei Konfyt Koekies

 



AARBEI KONFYT KOEKIES
Genoeg vir 24 koekies.
Hier is ’n grootmens weergawe van die bekende Jolly Jammers waarop kinders so dol is.

400 g botter (435 ml)
200 g versiersuiker (385 ml)
10 ml vanielje geursel
4 eiergele
500 g koekmeel (890 ml)
knippie sout
1 x 160 g fles sagte aarbei konfyt

Room botter, versiersuiker en vanielje geursel met ’n elektriese menger tot lig en romerig in middelslag mengbak.
Voeg eiergele by en meng goed.
Voeg koekmeel en sout by en meng tot ’n sagte koekiedeeg.
Verdeel deeg in 2 gelyke dele, draai elkeen in kleefplastiek toe en laat rus in yskas vir 25 minute.
Strooi dun lagie koekmeel op werkvlak.
Rol elke bal koue deeg met koekroller uit tot sowat 5 mm dik.
Smeer konfyt op een deel deeg en plaas tweede een bo op, druk stewig vas.
Plaas op bakplaat en sit in vrieskas tot hard.
Verhit oond tot 180 ° C.
Sny bevrore deeg met ’n skerp mes in netjiese reghoek.
Meet porsies van 2 cm breed en sny lang koekies.
Plaas op bakplaat wat met bakpapier uitgevoer en met kleefwerende kossproei gespuit is.
Bak 12 –15 minute of tot goue tee kleur.
Laat afkoel tot hard.



Kerrie boontjies

Kerrie-groenbone

(sowat vier 250 ml-flesse)

  • 1 kg groenbone
  • 2 uie, gekap
  • 100 g suiker
  • 8 ml sout
  • 25 ml kerriepoeier
  • 5 ml borrie
  • 30 ml mielieblom
  • 450 ml witwynasyn

Sny die groenbone in sowat 3 cm stukke.
Gooi die bone in ’n kastrol en bedek met warm water.
Bring tot kookpunt en kook vir 5 minute.
Voeg die uie by en kook vir nog 5 minute.
Meng die suiker, sout, kerriepoeier, borrie en mielieblom met ’n bietjie van die asyn.
Voeg die mengsel by die bone en gooi die res van die asyn ook by.
Roer goed en kook stadig vir 5 minute.
Vul gesteriliseerde flesse met die warm bone.

 

Source: Sarie.com resep

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Feestyd is naby - 'n Versameling heerlike tert resepte

 

Grenadella resepte

Nageregte vir die Kerstyd