MURGPAMPOENTJIEGEBAK

MURGPAMPOENTJIEGEBAK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/murgpampoentjiegebak.html

1½ k (375 ml) volkoringmeel
1 t (5 ml) bakpoeier
1 k (250 ml) karringmelk of maas
2 eiers, geklits
4 murgpampoentjies, grof gerasper
6 e (90 ml) gerasperde cheddar- of mozzarellakaas
2 e (30 ml) olyf- of avokado-olie vir braai

1. Plaas droë bestanddele in ‘n groot mengbak. Klits karringmelk en eiers in ‘n aparte bak saam. Roer karringmelkmengsel by die droë mengsel tot net gemeng.
2. Roer die murgpampoentjies en kaas by en meng tot ‘n dik beslag.
3. Verhit die helfte van die olie oor matige hitte in ‘n pan en braai lepelsvol van die mengsel tot goudbruin. Draai om en braai tot goudbruin en gaar.
4. Herhaal met die res van die beslag en voeg meer olie by, indien nodig. Sit 3 happies per persoon voor in ‘n kosblik met ‘n proteïen en groente of vrugte of as peuselhappie.

Wenke
1. Voeg ‘n knippie paprika by die beslag, indien verkies.
2. Voeg gekapte vars origanum, tiemie of Italiaanse pietersielie by die mengsel.
3. Sit as ‘n peuselhappie met ‘n doopsous voor, in plaas van skyfies, bv by ‘n braai.

Bron: heleenmeyer 

BABY MARROW PIE / MURGPAMPOENTJIE TERT

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/murgpampoentjiegebak.html

125 ml (½ cup) cake flour                  

2,5 ml (½ tsp) salt
pinch of ground nutmeg
2,5 ml (½ tsp) baking powder
4-6 baby marrows, coarsely grated
1 small onion, quartered and thinly sliced
1 x 410 g tin cream-style sweetcorn
3 eggs, beaten
lemon juice and black pepper to taste
60 ml (¼ cup) grated cheese

1. Preheat the oven to 180 °C and lightly grease an oven dish (approximately 1,5 litres).

2. Mix all the dry ingredients in a large bowl. Stir in the veggies, sweetcorn and eggs to form a batter.
3. Season with lemon juice and black pepper and pour into the dish. Sprinkle with cheese and bake for 45-60 minutes or until golden brown.
4. Serve hot or at room temperature as a side dish or a light meal.

Source: Vivienne Pitzer