BACON WRAPPED BRAAIBROODJIE

BACON WRAPPED BRAAIBROODJIE
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2018/01/bacon-wrapped-braaibroodjie.html
Vul jou Braaibroodjie met jou eie keuse van vulsel**
Myne was**
Botter
Kaas
Tamatie
Uie
Kaas
Sout en Peper
METODE
Draai lekker baie Spekvleis om die hele broodjie en braai op die kole tot lekker Crispy
Heerlik Verby..maak net genoeg**Helena Kruger*17/01/2018

 

BRAAIBALLE

Magda Duvenage Williams

BRAAIBALLE:

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2016/03/braaiballe.html?m=1

Bestanddele:
1pak potatobake of mashroom sop
250ml melk
250ml room
2t knoffel
Gerasperd kaas
1kg brood deeg, gekoop of sonder knie broodjie      

Metode:
Klop die alles saam behalwe die kaas. Gooi helfde van die sous onder in die oond pan. Meng mengsel van mince of bacon van jou keuse ini deeg na gerys is. Rol balletjies of skep met lepel in oondpan. Gooi res van room sous mengsel oor en dan die kaas oor. Bak vir 35min by 180'C gastoof moet jy self uit werk tot leke bruin

BRUISMEEL ROOSTERKOEK

MAKLIKE BRUISMEEL-ROOSTERKOEK
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2016/01/bruismeel-roosterkoek.html

500 ml (2 k) bruismeel
3 ml (ruim ½ t) sout
30 ml (2 e) suiker
30 ml (2 e) margarien, gesmelt, of olie
200 ml louwarm water
ekstra meel

Sif die droë bestanddele bymekaar in ’n groot mengbak.
Roer die margarien of olie by die meelmengsel in.
Giet die louwarm water by en meng tot ’n stywe deeg vorm.
Knie die deeg sowat 5 minute.
Strooi meel op ’n skoon werkoppervlak en druk die deeg effens plat.
Sny blokke en besprinkel met ’n bietjie meel.
Braai die roosterkoeke op matige kole tot gaar.
Genoeg vir 4-6 mense
Bereiding: 15-20 minute
Gaarmaaktyd: 10-20 minute
Bron.Huisgenoot

BACON WRAPPED ASPARAGUS

Bacon Wrapped Asparagus
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/10/bacon-wrapped-asparagus.html

• 2 lb fresh asparagus, ends trimmed
• 12 slice bacon, uncooked
• 1/2 c light brown sugar
• 1/2 c butter
• 1 Tbsp soy sauce
• 1/2 tsp garlic salt
• 1/4 tsp freshly ground pepper

Directions

1. Preheat oven to 400 degrees.
2. Divide asparagus spears into 12 bundles (3-4 pieces each). Wrap 1 piece of bacon around each bundle, starting 1/2" from bottom of the tips. Secure the bacon-wrapped asparagus with a toothpick. Arrange bundle in a shallow baking pan. (you can also just wrap them individually as well)
3. Combine brown sugar and remaining ingredients in a medium saucepan; heat mixture to a boil over medium heat, stirring occasionally. Pour mixture over asparagus bundles.
4. Bake 25 to 30 minutes or until spears have begun to wilt and bacon looks fully cooked. Enjoy!**myfridgefood.*

GEBRAAIDE HEUNINGBORSIES

GEBRAAIDE HEUNINGBORSIES:

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/gebraaide-heuningborsies.html

Bestanddele:

6 Hoenderborsies, ontvel en ontbeen
50g Botter/ Margarien, kamertemperatuur
¼ k Heuning
¼ k Steers Spare Rib Sous of enige BBQ sous
2 t Heelkorrel Mosterd

Metode:

Maak 3 of 4 oppervlakkige snitte aan een kant van elke hoenderborsie. Meng botter, heuning, BBQ sous en mosterd goed in ‘n bakkie. Smeer die helfte van die druipsous dik oor die gesnyde kant van die borsies. Hou oorblywende druipsous eenkant. Laat die hoender vir 20 minute teen kamertemperatuur staan. Smeer ‘n bietjie olie op die braairooster en plaas die borsies, gesnyde kant na bo oor die warm kole. Braai vir 2-3 minute aan elke kant tot dit sappig en gaar is. Hou aan omdraai en verf met die oorblywende druipsous terwyl dit gebraai word. Dit kan saam met enige bykos ge-eet word, maar is veral lekker saam met linguini pasta waarin ‘n klontjie kruie-botter ingeroer is. Ek reken die botter kan met Canola Olie vervang word om net ‘n bietjie sagter te wees op die hart en cholesterol. Die linguini kan da nook so teelepel olyfolie inkry in plaas van botter.

Bron: Sensational Barbeques – Woolworths
Lekker Resepte vir die Jonger Geslag

ROASTED SQUASH GOATS CHEESE AND ASPARAGUS SALAD

ROASTED SQUASH, GOAT’S CHEESE AND ASPARAGUS SALAD:

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/roasted-squash-goats-cheese-and.html

Ingredients:
650g/1lb7oz butternut squash, peeled
2 garlic cloves, thinly sliced
2 dried chillies, crumbled
1 cinnamon stick, broken into slices
leaves of 1 bunch of sage
200ml/7floz olive oil
5 tbsp balsamic vinegar
salt and freshly ground black pepper
2½ tbs brown sugar
55g/2oz fresh goats’ cheese, crumbled
20 asparagus spears, steamed
100g/3½oz loosely packed wild rocket
½ lemon, quartered
50g pine nuts, toasted

Method:
Preheat the oven to 160C/320F/Gas 2 and line a baking tray with baking paper. Cut the squash into 2.5 cm/1in slices. Halve these diagonally to give half-moon shapes. Place in a large bowl with the garlic, chilli, cinnamon and sage. Add one tablespoon of the oil and two tablespoons of the vinegar, and season with salt and pepper. Toss to distribute evenly, then leave for ten minutes. Spread the pumpkin in a single layer on the prepared baking tray and roast until it’s soft and the edges crispy, about 30 minutes. If some is burnt just pick it out. Place the sugar in a small saucepan and melt over a low heat. Continue cooking until it changes to a light gold colour. Remove from the heat and gradually stir in the remaining vinegar. Return to the heat and stir until smooth. Allow to cool. Stir the remaining oil into the vinegar mixture to make a dressing. Toss half with the pumpkin to coat well and transfer the slices to a large serving plate. Toss the remaining dressing with the goats’ cheese and asparagus over the pumpkin and garnish with dressed rocket, pine nuts and the lemon wedges.
(Yummiberry)

RUSSIANS POTATO BAKE

Berie Vd Velden Smith

RUSSIANS POTATO BAKE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/russians-potato-bake.html
 

Serves 4
Prep time 15 min
Cooking time 90 - 120 min

INGREDIENTS:
5 Eskort Russians, sliced
800 g potatoes, peeled and thinly sliced
salt and freshly ground black pepper
250 ml cream
125 ml milk
250 g cheddar cheese, grated

WHAT TO DO:
Preheat oven to 160ºC.
Lightly grease a casserole dish and place a single layer of potato slices into the dish.
Scatter over a few Russian slices and some grated cheese.
Mix cream and milk together, season and pour over enough to just cover the potato layer.
Continue this process until all ingredients are used and finish with a layer of grated cheese.
Bake until potatoes are tender, 90 - 120 min.

[ESKORT RECIPES]

Pap en Chakalaka

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/pap-en-chakalaka.html
Pap
500 ml water
3 ml sout
10 ml botter
225 g mieliemeel
1. Bring water, sout en botter saam tot kookpunt in ’n kastrol.
2. Meng mieliemeel met ’n bietjie water tot ’n gladde pasta.
3. Voeg mieliemeel-pasta by en roer tot pap gaar en dik is.
Chakalaka
30 ml olie
1 ui, gekap
1 huisie knoffel, gekneus
3 cm gemmer geskil en gerasper
15 ml kerrie-poeier
3 wortels grof gerasper
420 g boontjies in tamatiesous
410 g tamatie en uie sous
sout en peper na smaak
1. Verhit die olie en braai die ui tot sag.
2. Voeg knoffel en gemmer by en braai vir 1 minuut.
3. Voeg wortels by en braai vir 2 minute.
4. Voeg die twee blikke se inhoud by
5. Meng en verhit goed.
6. Voeg sout en peper na smaak by.
*Kyknet*

CRISP AND GOLDEN BABY POTATOES:

Hilda Dates Steyn
CRISP AND GOLDEN BABY POTATOES:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/crisp-and-golden-baby-potatoes.html

Ingredients:
1kg baby potatoes

3T extra virgin olive oil

1 clove garlic (crushed)

2 stalks rosemary (leaves picked and chopped) 

good pinch of celery salt 

good pinch of chilli flakes

Method:

Heat the oven to 220C...In a pan cover the potatoes with water and boil for 15 mins or until tender. Drain off the water, Add 2T of the oil and the remaining ingredients. Then mix well. Tip into a large shallow baking tray, drizzle with the remaining oil. Using a fork, lightly smash the potatoes to crush them. Roast for 20-30 minutes until crisp and golden.

GRILLED CHICKEN TIKKA

GRILLED CHICKEN TIKKA:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/grilled-chicken-tikka.html

Ingredients:
1 cup fresh yoghurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala (available at most Indian Spice Shops)

Method:
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
Remove from skewers and put the chicken in a plate.
Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
Garnish the Chicken Tikka with these onion rings and serve.
(About Food)

Nota:
Jy kan hierdie een in sosatie blokke sny of net ontvelde hoenderborsies vat. Hulle gebruik tradisioneel gewoonlik die bors-kwart van die hoender wat ontvel, maar nie ontbeen is nie. Hy is heerlik as jy hom bedien met roti, slap chips en 'n slaaitjie. Onthou om altyd skyfies suurlemoen by te bedien. 

CHEESY BACON HOT DOGS

Maggie de Castro
CHEESY BACON HOT DOGS:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/05/cheesy-bacon-hot-dogs.html

Ingredients:
8 hot dogs/viennas/russians
1/2 cup shredded cheese
16 slices bacon, pre-cooked
8 hot dog buns, toasted

Directions:
Preheat oven to 450ºF. Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with a little shredded cheese.
Wrap the hot dog with two slices of thin-sliced, pre-cooked bacon.
Secure bacon with toothpicks if necessary.
Bake approximately 10 minutes until cheese is melted and bacon and hot dog are hot.
(Radioshack)

SPINASIE TERT BRAAI BYGEREG

SPINASIE TERT BRAAI BYGEREG

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/05/spinasie-tert-braai-bygereg.html

Die is genoeg vir 6 na 7 mense as jy ander bykosse het.
Gebruik so 20cm deursnit bak
Bestanddele:
1 of 2 bossies (pakke) spinasie – ligweg opge...kap (of jy 1 of 2 gebruik, jy hoef nie die bestandele onder aan te pas nie)
5 stukkies repe spek (opgekap)
5 sampioene (opgekap)
1 groot ui (opgekap)

Metode:
Gooi alle bogenoemde in pot en kook so 15 minute – dreineer en hou eenkant. (ja niks braai van uie ens nie , kook alles)
Meng 1 pakkie wit uie sop met 1 houertjie suurroom en laat staan vir 10 minute (suurroom as jy nie het nie – 1 houertjie room met 1 eetl suurlemoensap – laat staan vir 10 minute).
Voeg by 1 houertjie gladde maaskaas, 3 eiers, 1tl mosterdpoeier, peper, Meng goed deur en gooi spinasie mengsel by en 1 kop gerasperde cheddar kaas. Meng alles ligweg deur.
Gooi in ‘n bak gespuit met spray en cook en bak by 180 C vir 30 na 40 minute – kyk as gestol en bruin bo-op is.
As uit die oond kom, gooi nog gerasperde kaas oor Ek het 2 swart olywe geneem en stukkies gesny en bo-oor gesit vir versiering met bietjie paprika.
Opsioneel – as jy wil, kan jy halwe blik aspersies in stukkies gesny ook byvoeg.
Hierdie dis kan deurgaan as ‘n volledige aandete saam met kapokaartappels en lekker mengelslaai.
(Theresia Doreen Swanepoel - Koskapperjolle)
**Stoffies Stofberg Swanepoel
SPINASIE TERT

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/05/spinasie-tert-braai-bygereg.html
1 bossie spinasie
250g sampioene
1 groot ui 
100g spek
sout en peper na smaak
bietjie knoffel na smaak 
1 en n halwe kop gerasperde cheddar kaas.
1 en halwe kop witsous
Was spinasie goed af en sny in repies 
Kook stadig in pan met deksel op
Moennie water byvoeg nie
. Intussen braai ui , spek , sampioene en knoffel saam .
Indien die spinasie te veel water getrek het , gooi dit af .
Meng spinasie , witsous en uiemengsel .
Plaas in oondbak , gooi kaas oor en bak @ 180 grade vir 30min of totdat mengsel gestol het .
**Retha Buss *26/09/2015

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

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)

GESTOPTE HEEL HOENDERS OP DIE SPIT OF BRAAI

WHOLE CHICKEN ON THE SPIT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html


Ingredients:

1 whole chicken, about 4 lbs
3/4 cup salt (plus more for seasoning)
1/2 cup brown sugar
1 small red onion
3-4 garlic cloves
1/2 cup cilantro (fresh coriander leaves)
Freshly ground black pepper
Barbecue sauce

Instructions:

Clean the chicken: Remove chicken from its packaging and rinse thoroughly under cold water. Discard giblets, and trim any excess fat around the neck and tail.
Prepare the brine: In a large pot, mix one gallon of cold water with 3/4 cup kosher salt and 1/2 cup brown sugar. Stir until salt and sugar are dissolved.
Brine the chicken: Submerge the chicken the brine and refrigerate for 4 to 6 hours.
Prepare the vegetable stuffing: Just before removing the chicken, dice the onion, garlic, and cilantro. Mix together and set aside.
Remove the chicken from the brine: Take the chicken out of the brine mixture and rinse thoroughly to remove all excess salt. Pat dry.
Season the chicken: Carefully stick your fingers between the skin of the chicken and the breast meat to create an opening. Stuff the vegetable mixture beneath the skin of the chicken and rub it inside the chicken as well. Season with extra salt and pepper.
Truss the chicken: Truss the chicken with the cooking twine. This is important for sealing the cavity of the chicken to ensure even and slow cooking. There's a helpful video here if you've never done it before.
Prepare the grill: Remove the grill grates from grill and place a shallow baking pan in their place. The pan will catch drippings and prevent flare-ups. Set the grill for medium-high to high heat and preheat to 375°F.
Secure the chicken to rotisserie spit: Securely clamp the chicken between the spit forks and turn on rotisserie motor.
Baste chicken: With a basting brush, thoroughly coat chicken with the barbecue sauce of your choice. You will want to baste the chicken (with sauce and drippings) at 20 to 30 minute intervals throughout the cooking process.
Cook the chicken: Let chicken cook over indirect heat until the thickest part of the thigh reaches 165°F and has a deep golden skin (1 to 2 hours).
Remove the chicken from the grill and let it rest: When finished cooking, remove the chicken from the rotisserie spit and let it set at room temperature for at least 15 minutes. This will give the chicken time to reabsorb its juices.
Cut and serve. After the chicken has sufficiently rested. Cut, serve, and enjoy! It's ok to eat it right off the bone — I won't judge.

Pappie se verwerking van die **SUURLEMOEN GESTOPTE HOENDER**Helena Kruger>April 2015
 

SUURLEMOEN GESTOPTE HOENDER

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html
Wat baie lekker werk om spithoenders mee te stop is per hoender (word in elke hoender gestop):
1/4 ui gekap,
klein stukkie kaneelstokkie,
sout en peper,
2 t gedroogte roosmaryn,
3 naeltjies,
1 lourierblaar en
2 knoffelhuisies in kwarte gesny,
3 e olyfolie.
Meng alles en vryf hoender binne en buite-om die vel daarmee, wat oorbly per hoender stop binne-in.
Sny 1 suurlemoen in kwarte en stop gekruide hoender daarmee.
Hy sal heerlik sag word hiervan so jy kan hom ten minste een uur voor die tyd so voorberei of die aand voor die spit.

                                                      SUURLEMOEN HOENDER

HOENDER OP BIERBLIKKIE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html

Of jy kan hom natuurlik op 'n oopgemaakte blikkie bier stop sodat hy regop sit op die vuur.
Die bier doen sy ding wonderlik. Veral Heineken.
Smeer hom aan buitekant met olie wat gemeng is met 1-2 e gekapte vars roosmaryn, sout en peper, dis al Ook heerlik sappig

Helena Kruger: WENK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html
En meng in die laasgenoemde twee se olie mengsel so 1 t Droee Mosterdpoeier dit maak jou hoender n mooi geel bruin kleur...

GROOTMAAT MIELIEPAPBALLE

                                                           fOTO>Charne
Ek het hierdie Donderdagaand vir n funksie gemaak. Hierdie is 80..

GROOTMAAT MIELIEPAPBALLE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/grootmaat-mieliepapballe.html

Bestanddele:

0ngeveer 1,75kg mieliemeel
1kg gevriesde sweet corn
2 uie fyn gekap
3 pakkies bits of bacon
3 blikkies tamatie en uie (bietjie suiker en chutney bygegooi)
 1 liter room
1 groot houer bulgaarse jogurt
4 pakkies potato bake
so 2 blokke gerasperde kaas (blok per bak)

Metode:

Maak lekker stywe mieliepap,roer pak mielies by, laat effens afkoel, rol bolle so groot soos frikkadelle, pak in oond skottel.
Braai ui, tamatie, en spek saam.
Maak lekker groot gat in elke papbal met jou duim en skep die mengsel daarin.
Meng die room, jogurt, potato bake.
As dit vir jou te dik lyk, gooi n bietjie melk by.
Gooi oor die papballe.
Sit in oond en bak vir so uur of tot roommengsels geset het.
Dan gooi ek my kaas oor en sit n bietjie onder die grill dat dit smelt.**
Kreatiewe Kos Idees**
WENK
*2,5kg mieliemeel maak 135 mieliepapballe.*Charne*

 

                                                                          FOTO>ACEMAIZEMEAL

PAPBALLE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/grootmaat-mieliepapballe.html

Lekker stywerige pap gemeng met gebraaide uie.
Klein blokkie kaas toegevou met stukkie bacon.
Vorm nou die papbal om di kaas en bacon.
Laat goed afkoel om pap te laat set.
Rol papbal in eier en dan in krummels
Deepfry tot net ligbruin.
Bedien net so of met lekker tamatiesmoor.*
Lizette Erasmus*26/06/2015N.S>Lizette Erasmus> Ek maak bacon net liggies gaar sodat hy nog lekker kan vou. Moet ni crispy wees ni.

MIELIEBROOD SOUFFLE MET GEMENGDE GROENTE

MIELIEBROOD SOUFFLE MET GEMENGDE GROENTE:

MIELIEBROOD SOUFFLE MET GEMENGDE GROENTE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/mieliebrood-souffle-met-gemengde-groente.html

Bestanddele:

60 ml meel
60ml suiker
60ml botter gesmelt
15ml bakpoeier
4 eiers
2 blikkies room mielies
sout en gemaalde swart peper
Gemengde groente (gevriesde pakke country crop) – jou keuse hoeveel jy wil ingooi
Koppie kaas
1 tamatie

Metode:

Meng al die bestandele behalwe die groente, kaas en tamatie. Gooi gemengde groente (net so gevries) onder in bak (jy kan minder gebruik as jy wil, hang af hoe groot is jou bak
Gooi mieliemengsel bo-oor. Gooi gerasperde kaas bo-oor. Sny tamatie in skywe en rangskik bo-op. Gooi bietjie pietersielie en paprika oor, sny skyfies tamatie op, en bak in oond vir ongeveer 1 uur by 180 C.

Bron: Kreatiewe Kos Idees


Nouja Sonia hier het ek dit gemaak die naweek**Baie lekker gewees en net so lekker koud.Helena Kruger 3/01/2015.

 

                          >  Hier het ek dit koud ge-eet met lekker koue snoek>Helena Kruger

AARTAPPELSKYWE

AARTAPPEL SKYWE

Kook jou aartappels met skil aan- gaar maar nie pap.

Sny in skywe.

Braai spek, uie en sampioene met bietjie knoffel, sout en peper. Sit bo-op die aartappel

Sit gerasperde kaas op en sit onder die grill van jou oond tot kaas gesmelt is.

Tessa
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/10/aartappelskywe.html

BRAAIDAG FOTOS IDEES EN RESEPTE

BRAAIDAG FOTOS IDEES EN RESEPTEhttp://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/braaidag-fotos-idees-en-resepte.html
.Ek begin my Braaidag bietjie vroeg want ek is met Vakansie..Helena
Varktops met Cujan Spice en n drizzel met Heuning oor,,Rib Repies met Growwe sout en BBQ Spice, Skilpadjies met lekker sout op[lewer in netvet] gebraai met Liefde deur Pappie..22/9/2014

                                                 Klaar gaar gebraaide groente in foil

Sampioene met Knoffelbotter, Uitgeholde ui met Botter,Sout en Swartpeper in Foil vir 30min.Aartppels in foil vir 30min met n Knoffelhuisie bo-op en botter onder

   Butternut>Appels>Eiervrug met Heuning, Paprika,Tiemie en Olyfolie in Foilpakkie vir 20min.
 

                                                             Koolslaai en tamatie

*******************************************************************************

Marlene Minderon
MIELIE FRITTERS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/mielie-geregte.html

*****************************************************************************
MIELIEKOEKIES
Tina De Welzim-Wewege .
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/mielie-geregte.html


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KARRINGMELK BROODJIEhttp://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/braaidag-fotos-idees-en-resepte.html
Marlene Minderon
1 pakkie selfrasing flour 1 houer karringmelk knippie sout 1 pakkie wit uiesop. 1 pakkie bacon gesnip en so hand vol gekapte pietersielie. Meng alles saam gooi in pannetjie en strooi kaas bo oor. Bak vir 1 uur op 180 grade.24/9/2014

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Nicolene Visagie MontgomeryMosselpot.http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/braaidag-fotos-idees-en-resepte.htmlKook saam vir so 5 min
Half bottle wit wyn
paar korrels Swart peper
Bietjie gerasperde knoffel na smaak

Voeg by 1 blik coconut cream
Meng botter en meel saam tot glad (gelyke dele)
Lepel vol op 'n slag in pot tot lekker dik en roomerig
500ml vars room
Sout en peper na smaak.

Nou sit jy gaar mossels in pot en prut stadig vir so 10 min.
Bedien saam french loaf.

(Kook mossels saam met leeks, wortels, knoffel, peper tot oop gaan.)

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HELENA KRUGER SE BRAAIDAG FOTOS**24.09/2014

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Die klaar sosaties. Lekker verby.

Begin van Sosaties

Liana Barnard Claassen

En die namiddag teekie. Macaro(o)ns. My eerste probeerslag met hierdie fyne franse koekie. Smaak baie lekker!!!

Liana Barnard Claassen
MACAROONShttp://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/braaidag-fotos-idees-en-resepte.html
Makes 24 completed sandwich cookies
INGREDIENTS
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)
NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she’ll show you a great easy way to make it yourself!
RASPBERRY BUTTER CREAM
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice
METHOD:
Preheat oven to 300F degrees
Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
Whip until they form a peak that stands uprighthen add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.
TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!
Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIP#6 Let them sit out for 2–30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important

TIP#6 Let them sit out for 2–30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!
Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)
Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
If not eating right away, keep refrigerated.*DIE BRON IS BETH'S KITCHEN.





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COLYN SERFONTEIN

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ANNETE STRYDOM KOLB

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BRAAIDAG *************24/09/2015 FOTOS************
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/braaidag-fotos-idees-en-resepte.html

Helena Kruger..
ALLES OP DIE BRAAI GEMAAK


 

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Muller Wolfaardt...24/09/2015

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 Willie Johannes Swanepoel..24/09/2015

 

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Charlotte Smit..24/09/2015


 

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Shirley Frauendorf ....24/09/2015
Die komkommer en kaas gestolde slaai op die blad gekry

 

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