Thursday, 5 March 2015

SPINACH AND RICOTTA RAVIOLI


SPINACH AND RICOTTA RAVIOLI
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/spinach-and-ricotta-ravioli.html

Ingredients
Dough:
3 1/2 cups all purpose flour
4 eggs
Filling:
500g fresh spinach
1 tablespoon salt
500g ricotta
1 egg
2 tablespoons heavy cream
4 tablespoons grated Parmigiano Reggiano, plus 4 tablespoons grated Parmigiano Reggiano, for garnish
1/4 teaspoon nutmeg
Pinch black pepper
Sauce:
120g butter
1/4 teaspoon nutmeg
1 tablespoon chopped sage
Directions
To make the ravioli dough, make a crater with the flour on your tabletop. Add the eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. Then knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. Reserve until the raviolis are ready to be assembled.

In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a mixing bowl, combine chopped spinach, ricotta, egg, heavy cream, and 4 tablespoons Parmigiano Reggiano. Season with the nutmeg, remaining salt, and black pepper.

To make the sauce, melt the butter in a saucepot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.

To assemble the raviolis, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other.

Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Do not stack the raviolis, because they will stick together.

When you are ready to cook the raviolis, add them to boiling water. When the raviolis float, about 2 to 3 minutes, they are finished cooking. Serve each portion with the sage butter and sprinkle 1 tablespoon of grated Parmigiano-Reggiano over each serving.
(Stefano Cheli)

Wednesday, 4 March 2015

PYNAPPEL EN RUSSIAN SOSATIE

                                                     Foto Helena Kruger

Heerlike voorgereggie vir braaivleis
PYNAPPEL EN RUSSIAN SOSATIE
*eie verwerking*

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/pynappel-en-russian-sosatie.html
Pynappelwiggies
Russians,skuins
skywe gesny
Agurkies,skuins gesny
Marineer alles vir 'n paar uur in pynappelsous
Ryg op sosatiestokkies en braai vir so 5
minute.
Helena Ok ek het myne in die pynappelsous en Italian salad dressing gemarineer en ek het ook Sweet chilli sous bygegooi en 2dae in yskas gelos voor ek dit ingeryg het ..ek hou nie
baie van die Agurkies nie maar party mense hou daarvan warm..Helena

Tuesday, 3 March 2015

POTATO BAKE


POTATO BAKE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/potato-bake.html


Ingredients:
8 potatoes, peeled and very thinly sliced
250 ml cream
300 ml milk
1 packet cream of chicken soup powder
2 garlic cloves, crushed
pinch of nutmeg
1/2 tsp fresh thyme
salt and black pepper to taste
2 cup grated cheese of your choice

Method:

Preheat the oven to 160°C.
Grease an oven-proof dish well and start layering the sliced potatoes.
Season each layer as you go.
Combine the cream, milk, soup powder, garlic, nutmeg and thyme and whisk well to en sure there are no lumps.
Season lightly and gently pour over the potatoes.
Take some cling wrap and just push down on the potatoes to make sure the ‘sauce’ has distributed well.
This is optional of course.
Top with the grated cheese and cover with foil.
Bake for 1 – 1.5 hours (if the potatoes have been pre-boiled, cook for 45mins to 1hour) until the potatoes are easily pierced with a knife.
Remove the foil and heat the grill of the oven.
Place the potatoes back in the oven and cook for another 10 minutes until the cheese is crisp and golden.
(Food24)

SOUTHWESTERN CHOPPED SALAD


Lydia Marais
SOUTHWESTERN CHOPPED SALAD
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/southwestern-chopped-salad.html

Ingredients:

Large head of romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado
Dressing:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Instructions:
Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing. *
DeLisa Christy*

Monday, 2 March 2015

BEGROTINGSVISKOEKIES


BEGROTINGSVISKOEKIES
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/begrotingsviskoekies_2.html
1 blikkie sardyne (of 1 blikkie middlecut-vis)
3 eiers
1 ui, gerasper
2 eetlepels pietersielie, fyngekap
sout en peper
1 pakkie kitskapokaartappels

Meng al die bestanddele saam, en rol in balletjies.
Braai in olie tot gaar.

BEGROTINGSVISKOEKIES

BEGROTINGSVISKOEKIES
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/begrotingsviskoekies.html

1 blikkie sardyne (of 1 blikkie middlecut-vis)
3 eiers
1 ui, gerasper
2 eetlepels pietersielie, fyngekap
sout en peper
1 pakkie kitskapokaartappels

Meng al die bestanddele saam, en rol in balletjies.
Braai in olie tot gaar.

MELKTERTSIGARE


KOKKEDOOR MARINDA SE MELKTERTSIGARE IN SJOKOLADE SOUS
    http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/melktertsigare.html
    1 liter melk
    2 teelepels botter
    1 kaneelstokkie
    80 ml koekmeel
    80 ml Maizena
    1 ml sout
    125 ml melk
    200 ml suiker
    5 ml vanieljegeursel
    3 eiers
    filodeeg
    gesmelte botter

    Sjokoladesous
    1 koppie room
    1 koppie melk
    200 g donkersjoklade

    METODE
    Kook 1 liter melk, 2 teelepels botter en die kaneelstokkie saam in 'n kastrol.
    Klits die koekmeel, Maizena, sout, 125ml melk, suiker, vanieljegeursel en eiers saam.
    Gooi die geklitste mengsel stadig by die melk in die kastrol, en roer sodat dit nie vasbrand nie.
    Laat dit prut totdat dit soos n vulkaantjie borrel.
    Verwyder van die hitte, en laat dit afkoel tot kamertemperatuur.
    Plaas die filodeeg op die tafel, en smeer met die gesmelte botter.
    Sny elke blok filodeeg in 4 kleiner blokke.
    Plaas 'n teelepel van die melktertvulsel op elke deegblok deeg, en rol dit toe - die kante ook.
    Bak teen 180 grade vir 15 minute.

    Sjokoladesous
    Smelt al die bestanddele saam, en doop die melktertsigare daarin wanneer jy dit eet.