1 broodjie Bestanddele 750 ml (3 k) volkoringmeel 125 ml (½ k) koekmeel 60 ml
Oond 180 gr C. Maak die deeg in die bak aan waarin jy die poeding gaan bak, bak moet omtrent inhouds mate van 2 L hê. Meng 1 E sagte margarine, 1 k appelkoos konfyt, 1 t koeksoda, 6 E hoogvol bruis…
Hierdie resep vir beskuit maak ongeveer 60 stukke Bestanddele 1,5 kg bruismeel 5 ml (1
MOSTERDSOUS MET KONDENSMELK
Ek het nog 2 kaas worsies gehad en ek het net die helfte van n blik bully beef in repe gesny en toe die worsies en bully beef in klein blokkies gesny en in n bak gegooi Ek het die volgende bygevoeg DEURMEKAAR KORSLOSE SOUTTERT 1 hoogvol eetlepel meel 1 teelepel mosterd 1 eetlepel pietersielie 1 kop gerasperde kaas 1 kein ui fyngekap 2 eiers 1 kop melk Meng als en gooi in gesmeerde tertbord Bak 180 gc 35-40 min of tot ligbruin en gaar Die smaak---ek wag vir jou om ons te vertel BRON EN FOTO: Roni Van Der Walt
Mieliebrood Bestandele 500g Bruismeel 5ml Sout 1 Blik Geroomde Skuikermielies 2 Eiers 60ml Melk 25ml Olie Metode Sif bruismeel en sout saam Klits eiers, melk en olie saam. Voeg die vloeistof en mi…
Hierdie resep vir beskuit maak ongeveer 80 stukkies.
MUESLI GESONDHEIDS BESKUIT
KERRIE FRIKKADELLE SOUT EN ASYN SIMBACHIPS MET PYNAPPEL ............................ NOG NET 2 DAE OOR - PROMOSIE BESTEL ONS RESEPTE BOEK VIR R100 Waarde...
VLEISLAND se Chilli Biltong (chilli bite) 14 gram sout, 2 gram swart peper, 4 gram koljander, en 30 gram van FREDDY HIRSCH se Barbeque SPECIAL vir elke 1 Kg vleis........en dan sprinkel ek so bietjie woshestersous oor. Ek sny of dun repies, of lekker biltonge, en gebruik dan die mengsel, dit werk vir my..laat le vir 24 uur voor ophang 28/8/13 Stefaans Blaauw Recipe 1 INGREDIENTS 500 grams of Beef Stroganov strips Brown vinegar Worcestershire sauce 1 tsp of chilli powder or peri-peri spice Biltong spice (available from Biltongmakers-see our home page) METHOD Place the meat in a tray Fill a small salt seller with 1/4 Worcestershire sauce and top up with brown vinegar Sprinkle the above mixture over both sides of the meat Sprinkle 50 grams of dry Biltong spice (available from “Biltongmakers”) evenly over all sides off the meat Sprinkle the chilli powder or peri-peri spice over both sides of the meat Protect the meat against flies and leave for 3-4 hours Dry the meat with some paper towels and hang in a dry, drafty area or in the Biltongmaker Bron: biltongmakers Geplaas deur: Dalene Brits http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/08/chilli-bites-chilli-strips.html Recipe 2 INGREDIENTS 500 grams roasting beef.(Silverside, Topside or such)(London Broil) cut into very thin long strips 2 tbs of brown vinegar 1 tbs of Worcestershire sauce Some good quality coarse salt (about a cup should do) 1 tbs of soft brown sugar White pepper 1 tsp of chilli powder or peri-peri spice Roasted ground coriander.(a very important spice in Biltong so be liberal!!) A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used METHOD Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other Dust the meat with some white pepper, the bicarbonate of soda, coriander and chilli powder or peri-peri spice Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish Layer the meat in the dish with the thicker pieces at the bottom Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce Sprinkle a little more salt and sugar Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish Let the meat draw in its own brine for about 12 hours Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat At this stage you may want to press some more coriander, coarsely ground black pepper and chilli powder or peri-peri spice(watch out, don't make it too hot!) into the meat. Make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches. Skewer the meat and hang NOTE In the BILTONG MAKER it will take overnight to dry. Under the rafters it will take longer and watch out for the flies! Bron: biltongmakers Geplaas deur: Dalene Brits http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/08/chilli-bites-chilli-strips.html
SLAP PAP-STYWE PAP-KRUMMEL PAP
Het jy al begin om koekies te bak vir die vakansie? Bak dié lekker gemmerkoekies!
1 2 3 SOUTTERT
MELKTERT KAASKOEK (Wenresepte 3) KORS 125g botter by kamer temperatuur 50g (60ml) witsuiker 1 eier 175g (300ml) koekmeelblom 2ml bakpoeier knypie sout VULSEL 1 houer (250g) roomkaas 120g (150ml) wi…
Tuna Tert 2 blikke Tuna (in water) 1 blik sampioen room sop 1 koppie gerasperde kaas 1 groot pak kaas-en-uie chips (fyn gedruk) Meng alles saam, skep in bak. Gooi 1/2 koppie kaas bo-oor Bak 15min 1…
Die kouer maande is om die draai, en dit beteken dit is sitrusvrugte se tyd om te skitter. Suurlemoene is een van die veelsydigste bestanddele in jou kombuis wat jy in soet en sout skeppings kan gebruik.
1 tert Bestanddele KORS 460 ml (4 e) botter 30 ml (2 e) strooisuiker 1
Maak ’n heerlike pampoenkoekies vir Sondagmiddagete. Dis iets waarmee groot en klein kan help. Bestanddele
SAPPIGE FRIKKADELLE
CORRIE SE HAM EN KAAS SOUT TERT
Tamatie blatjang Radio Namakwaland Kap 24 konfyt tamaties en 3 groot uie in stukkies en sit in kastrol. Voeg by: halwe bottel asyn, 1 E gemmerpoeier, 2 en halwe k suiker, halwe t sout 1 E fyn moste…
In snerpende koue weer is 'n vullende sop mos trooskos. Ertjie-en-spek-sop 6 porsies 312 ml
TAMATIE LEKKERTE
Hierdie gooi-vinnig-bymekaar-beskuit is heerlik en vreeslik maklik om te maak
Souttert is traditional South African boerekos enjoyed by the Afrikaans community. Ham and cheese are used as a filling in this sout tert recipe but you can play with different ingredients.
Bydisse by n braai is soms die gedeelte van die ete wat die gereg maak. Hier is fantastiese Mieliebrood resep vir n braai Bestanddele 1 Blik suikermielies – roomsoort 2 Eiers 15 ml Olie 5 ml …
