MAC en CHEESE HAM PIE

BESTANDDELE...
3 koppies gerasperde Cheddarkaas
1 koppie gesnyde ham (in blokkies)
1 koppie rou elmboog macaroni
2 ¼ koppie melk
2 eiers
½ koppie Original Bisquick mengsel = ½ koppie meel, 1 teelepel bakpoeier, 1 eetlepel botter (meng meel en bakpoeier en vryf botter met jou vingers in – dit is bisquick mix)
¼ teelepel sout
Gekapte vars pietersielie (opsioneel)
Verhit oond tot 200 C. Spray 10-duim grootte bak met spray en cook
In groot bak, meng 2 koppies van die kaas, die ham en rou macaroni. Versprei dit in jou bak
Meng die melk en eiers tot glad. Voeg Bisquick mengsel en sout by en meng tot glad. Gooi oor die mengsel in tertbak.
Bak 35 tot 40 minute of tot mes plaas in die middel skoon uitkom. Besprinkel met oorblywende kaas. Plaas terug in die oond en Bak 1 tot 2 minute of langer totdat kaas gesmelt is. Laat staan 10 minute voor bediening. Besprinkel met pietersielie.

TIPS:
Die staantyd is belangrik sodat die gereg kan stol
Vervang die ham met spek stukkies wat reeds gaar gebraai is.

Bread & Ham pie!

 

 

Ingredients

 

6 slices white bread, cut into cubes

250 g Enterprise Chopped Ham Roll, finely chopped * ½ onion, peeled and finely chopped

6 Peppadews™, chopped (optional)

250 ml pouring cream

250 ml milk

6 eggs, beaten

salt, pepper and a dash of cayenne pepper

 

Instructions

 

Preheat oven to 180ºC.

Mix the white bread cubes, chopped ham, grated onion and Peppadews™ together.

Beat the pouring cream, milk and eggs together.

Season with salt, pepper and a dash of cayenne pepper.

Mix the bread and ham mixture with the milk and egg mixture.

Spoon mixture into a greased medium-sized pie dish.

Bake for 40 minutes until baked through and done.

Allow to cool slightly, cut into wedges and serve.

* Can be substituted with:

Enterprise Traditional Picnic Ham

 

Serves 4 - 6

Kaaspoffertjies

 

 

 

KAASPOFFERTJIES

RESEP EN FOTO VANAF SARIE KOS

 

Bestandele

 

1 vel (400 g) blaardeeg /puff pastry

150 g cheddarkaas, gerasper

1 eier

15 ml melk

 

Instruksies

Verhit oond tot 200 °C. Rol blaardeeg 'n bietjie dunner en plaas helfte van kaas op een helfte daarvan.

Vou toe en rol weer dun uit. Herhaal proses totdat al die kaas in die deeg ingerol is.

Druk vorms daaruit en plaas op 'n bakplaat wat met gesmeerde bakpapier uitgevoer is. Klits eier en melk saam.

Verf poffertjies met die mengsel en plaas in warm oond. Bak vir 15 - 20 minute. Hou poffertjies in 'n lugdigte houer.

Hierdie idee is baie oulik vir enige vulsel wat jy wil gebruik, tuna mengsel, hoender, polonie, bully beef, maalvleis, wat van nutella, konfyt, karamel kondensmelk ens.

French Leek Pie

 

 

 

Savour the smooth flavours of Emmental and blue cheese combined with cream and roasted vegetables for an unforgettable French treat.

 

 

 

 

 

 

 

Ingredients

 

1 Roll puff pastry or ready-made shortcrust pastry

2 teaspoon Stork Margarine

6 Leeks, chopped

1 Onion, sliced

1 pinch Robertsons Salt and Black Pepper to taste

1 KNORR Roasted Vegetable Bake

1 cup Fresh cream

1 cup Emmental cheese, grated

¼ cup Blue cheese, crumbled

 

 

Instructions

 

1.Preheat oven to 180°C.

2.Line a pie dish with pastry and trim the edges.

3.In a large pan over a medium-low heat melt margarine.

4.Add leeks and onion, sautè for 10 minutes or until soft.

5.Season with salt and pepper and reduce heat to low.

6.Add the KNORR Roasted Vegetable Bake and cream to the pan, heat through until the sauce thickens.

7.Remove from the heat and stir in the Emmental cheese.

8.Pour mixture into the pastry shell, sprinkle with blue cheese.

9.Bake in oven for 30 minutes, or until filling is set and golden on top.

10.Allow to stand for 10 minutes before cutting pie into wedges.

11.TIP: These can be made into individual tartlets using ramekins.

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Cheesy Potato-Topped Tuna Pie

 

This dish is tasty and nutritious made with Spinach and Tuna and ideal for family weeknight meals.

Ingredients

• 50 gram Stork margarine
• 1 Red onion, sliced
• 1 KNORR Chicken a'la King Dry Cook-in-Sauce
• 500 millilitre cold milk
• 150 gram Baby spinach leaves
• 1 Can tuna, drained
• The juice of 1 lemon
• 700 gram Potatoes, peeled and chopped
• 50 millilitre Milk
• 5 millilitre Margarine
• Salt and pepper to taste
• 80 millilitre Grated Cheddar cheese
• 6 Spring onions, chopped

Instructions

1. Make the potato mash by boiling potatoes in boiling salted water until cooked through.
2. Mash potatoes together with the 50ml milk, 5ml Stork margarine, salt and pepper until smooth.
3. Stir in grated cheese and spring onions and set aside.
4. Melt margarine in a frying pan and fry onion until soft.
5. Add milk to the pan then whisk in the contents of the sachet of KNORR Chicken a la King Dry Cook-in-Sauce until smooth and blended.
6. Stir until mixture thickens.
7. Remove from heat and stir in spinach, tuna and lemon juice.
8. Spoon mixture into a baking dish.
9. Spoon cheesy potato topping over the tuna and spread out evenly.
10. Place under the grill until lightly browned.

 

Malay Mince Phyllo Pie

 

A tasty Malay mince with a crispy phyllo pastry topping perfect for weekday meals

 

Ingredients

• 1 red onion, chopped
• 1 Garlic clove, chopped
• 2 Red peppers, chopped
• 45 millilitre Stork margarine
• 500 gram Mutton mince
• 2.5 millilitre Robertsons Cumin
• 2.5 millilitre Robertsons Thyme
• 100 gram Dried apricots, halved
• 1 KNORR Country Hot Pot Dry Cook-in-Sauce
• 300 millilitre Water
• 8 Sheets phyllo pastry
• 50 millilitre Margarine, melted

Instructions

1. Sautè onion, garlic and peppers in Stork margarine over medium heat.
2. Add mince and brown.
3. Add cumin, thyme and dried apricots.
4. Add sachet of KNORR Country Hot Pot and 300ml water and simmer for 20 minutes.
5. Spoon the mince mixture into a round casserole dish.
6. Brush each sheet of phyllo pastry with melted margarine, scrunch the pastry into balls and place over the mince.
7. Place in the oven and bake at 200? until light golden brown.
8. Be careful not to burn.

Classic Sweet Potato Pie Recipe

Pumpkin just doesn’t appeal to everyone, so that’s where this alternative traditional holiday treat can come in handy. It uses the same homey spices as the Thanksgiving classic, but with sweet potatoes instead of pumpkin for a dense filling and creamy texture.

Many folks prefer sweet potato pie, not only at holiday time, but any time. We can vouch for its anti-oxidant nourishment as well as its spicy, fragrant sweetness.



INGREDIENTS
Dough for 1 crust

Filling
2 large sweet potatoes
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 large eggs
1 large egg yolk
1 cup light cream or half and half
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Scant 1/2 teaspoon salt


1. Chill pastry until firm enough to roll, about 1 hour.

2. Preheat oven to 400F. Put sweet potatoes on a large baking sheet. Pierce them deeply with a paring knife several times. Bake until tender throughout (check with a paring knife), about 1 hour. Set aside to cool. When cool enough to handle, scoop out the flesh into a food processor and process until smooth. Dump the puree into a medium-sized bowl. Return 1 1/2 cups of the puree to the food processor. Don’t worry if you come up a little short. If you have extra, save it for another use.

3. On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edges into an upstanding ridge. Place in the freezer for 15 minutes, then remove. Cover the shell with aluminum foil and fill with dried beans to weight it. Bake at 400F for 15 minutes, then remove the foil and beans, and prick the bottom of the crust with a fork several times. Lower the oven temperature to 375F and continue to bake 10 to 12 minutes. Remove and allow to cool.

4. Reduce oven temperature to 350F. Add sugars, eggs, and egg yolk to the food processor and process with the sweet potato puree until smooth. Add the cream, vanilla, lemon juice, cinnamon, nutmeg, and salt and process again until smooth. Carefully pour the filling into the cooled pie shell.

5. Place pie in the center oven rack and bake for 30 minutes, then rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Continue to bake until the center is set and the edge has risen slightly, 15 to 20 minutes.

6. Transfer the pie to a wire rack and let cool. Serve barely warm or at room temperature. Or cover with loosely tented aluminum foil, refrigerate, and serve cold.

Serves 8 to 10.


Read more: http://www.care2.com/greenliving/classic-sweet-potato-pie-recipe.html#ixzz2CdvwRAYp

Vegan Chocolate Cream Pie

Chocolate Cream Pie

yields one 8″ pie



Crust:
1 cup whole wheat pastry flour
1/4 cup organic sunflower oil
1/2 tsp. vanilla
1/8 cup orange juice
1/2 Tbsp. dry sweetener


1. Sift flour into a bowl. Remove any bran.

2. In a separate bowl, combine wet ingredients and whisk together with sweetener.

3. Mix dry ingredients into the wet. Dough should be wet enough to hold together and dry enough not to stick to your fingers. It is best to use this dough immediately for easy rolling. (Otherwise, wrap and chill until ready to use.)

4. Roll dough between two pieces of wax paper, (dampen a flat surface and place wax paper on it, flattening to remove bubbles) or use flour to keep dough from sticking. Roll from the center outward, until even, about 1/8” thick. Place the rolled dough in a pie plate and gently press it into the plate, covering the sides and bottom.

5. Pre-bake crust at 350° for 6-10 minutes until golden-brown. Let cool.



Filling:
2 C. fair-trade chocolate chips (vegan of course)
1 package silken tofu (organic), rinsed and drained
1/4 C. dry sweetener
1 T. vanilla


1. Melt chocolate chips*. In a food processor, using the “S” shaped blade, blend all filling ingredients until smooth.

2. Pour filling into baked crust. Refrigerate for 45 minutes.

* To melt chocolate, use a double boiler. If you do not have one, boil water in a large saucepan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat, stirring until melted.
Top with “Whipped Dream”



Whipped Dream (non-dairy whipped cream)
1/4 cup organic soy milk (thick, creamy)
1/4 cup dry sweetener
2 Tbsp. vanilla
3/4 cup light-flavored organic oil (sunflower)


1. Pour soy milk into a blender, keeping it just under the tips of the blade. Add sweetener and vanilla.

2. Start by blending this mixture, then turn the blender to high speed, slowly adding the oil.

The soy milk will thicken up to a “whipped cream” consistency. You can use this on any of your favorite desserts.

Tipsy Maple Pecan Pie

 

 

Here in the northeast the air has taken on that brisk edge that slowly starts to erase the soft humid air of summer. It’s breezy, the sky is piercing blue, and flashes of hot orange and red are starting to pepper the trees. For some this means cozy sweaters and a fireplace, for me it means PIE!

I just can’t help myself. The farmer’s market is in all its glory, tables rowdy with the mayhem of end-of-summer produce tangling with the autumn newbies–and I have been coming home so laden with produce that I have been spending each spare moment in the kitchen. Along with braised leeks, creamed kale, spicy gingered squash, and so on–there have been pies. Pear, plum, apple and even Concord grape. But for me the ultimate comes in the form of the pecan pie. I usually need to make one when pie season, I mean autumn, begins–but then try to save them for later in the season when local produce is meager.

This recipe is pretty basic. I have swapped out the usual refined sugar and corn syrup with the more wholesome alternatives of maple sugar and maple syrup. I realize not everyone has access to some natural sweeteners (read more about natural sweeteners here)–if not, instead of the maple sugar you can use raw sugar, which is slightly less processed than white or brown sugar–if you use maple sugar and want a less pronounced maple flavor, use honey or agave.

I realize that this recipe has its fair share of calories–but with the nutritious elements (all those pecans and molasses!) at least the calories are meaningful. I haven’t tried a vegan version of this, but I will work on it–in the meantime, I posted a vegan pecan pumpkin pie last year if you’d like to try it.


Tipsy Maple Pecan Pie
3/4 cup maple sugar (or organic raw sugar)
3/4 cup blackstrap molasses
1/2 cup maple syrup (or agave nectar or honey)
4 tablespoons unsalted butter
1/4 teaspoon salt
3 eggs, beaten
1 teaspoon vanilla extract
1/4 cup bourbon
1 1/2 cups pecan halves
1 Basic Pie Dough (use your favorite 9-inch crust, or recipe below)


1. Preheat the oven to 350F degrees.

2. Put the molasses, sugar, agave, butter, and salt into a saucepan over medium heat. Stir with a until the sugar has dissolved.

3. Increase heat to high and let the mixture boil for 1 minute, then emove from heat, pour into a mixing bowl and let cool to room temperature.

4. Whisk eggs, vanilla, and bourbon into the molasses. Stir in the pecans, then pour mix into the prepared pie crust.

5. Bake the pie on middle rack for about 1 hour–it should be firm around the edge and nearly set but still a little soft in the middle (it should wiggle when you nudge it). Allow to cool completely before serving.


Basic Pie Dough (9-Inch)
This is such a simple crust, just make sure not to work it too much. Once you’ve added the ice water, stop fussing with it. To make ahead, this can rolled out and frozen for future use, or shaped into a disc and refrigerated for a few hours.

1/2 cup organic all-purpose flour
1/2 cup white whole wheat flour (or your favorite baking four)
1 teaspoon raw sugar
1/4 teaspoon salt
7 tablespoons cold butter, diced, plus a little more to grease the pan


1. Whisk together the flour, sugar, and salt in a large bowl. Using a pastry cutter or 2 knives, cut the butter into the flour until it feels like cornmeal. Sprinkle in ice water, as needed (as many as 4 tablespoons) mixing it into the dough until it can form a ball. Press the dough into a round, flat disk, and wrap it in plastic wrap. Refrigerate for 30 minutes before rolling it out.

2. Coat a 9-inch pie pan with softened butter, then sprinkle with flour. Roll out the dough on a floured surface to 1/4 inch thickness.

3. Fit the dough into the pan. Trim and crimp the edges.


Read more: http://www.care2.com/greenliving/tipsy-maple-pecan-pie.html#ixzz2CdsOZ3wV

Half-the-Calories Deep Dish Apple Pie

With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. Run away! For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with vegetable oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat. Sweet!



Crust
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar, plus 1 teaspoon for sprinkling
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons vegetable oil
4 tablespoons ice water
1 egg white, lightly beaten, for brushing

Filling
6 cups thinly sliced peeled McIntosh apples (about 2 pounds) (see Tip)
6 cups thinly sliced peeled Granny Smith apples (about 2 pounds) (see Tip)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour


1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible.

2. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times–the mixture will still be a little crumbly.

3. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.

4. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven.

5. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.

6. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425 F. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan.

7. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge.

8. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

9. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Makes 10 servings.
Nutrition per serving: 352 calories; 10 g fat (4 g saturated fat, 3g mono unsaturated fat); 14 mg cholesterol; 64 g carbohydrates; 4 g protein; 6 g fiber; 153 mg sodium; 234 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value).
4 Carbohydrate Servings.
Exchanges: 2 starch, 2 fruit, 2 fat.



Read more: http://www.care2.com/greenliving/half-the-calories-deep-dish-apple-pie.html#ixzz2CdqhkG6g

Spanakopita (Spinach Pie)

Serve as a main dish, or it’s easy to take on a summer picnic. It is decadent and healthy at the same time. We load ours with extra spinach, spices and three different types of cheese, which adds flavor and great texture. The filo encases it with a light flakiness that complements the spinach interior perfectly. This dish is not as difficult as it looks to cook and is so worth the effort!
Spinach filling:

• 2 ½ cups (packed) frozen spinach, defrosted
• 1 cup onion, diced
• 5 eggs
• ½ cup cottage cheese
• ½ cup Monterey Jack cheese
• 6 tablespoons feta cheese, crumbled
• 1 tablespoon flour
• ½ teaspoon lemon juice
• 1 teaspoon sea salt
• ¼ teaspoon basil, dried
• ¼ teaspoon oregano flakes
• ¼ cup olive oil, for spinach mixture

Filo crust:

• 9 sheets filo (13”x 18” size)
• Olive oil for brushing

1. Defrost filo in fridge overnight. Remove from box and lay flat. Cut in half horizontally. In an 8”x8” pan, lay down one sheet in pan and brush with oil. Lay second sheet in the opposite direction and brush with oil. Repeat until you have used 9 half sheets.
2. Preheat oven to 375 degrees.
3. Squeeze excess water out of spinach. (You can use a clean kitchen towel for this by placing a handful of spinach in the towel, gather the four corners together and then twist the bottom where the spinach is to release the water.)
4. Sauté onion in ¼ cup of olive oil in frying pan. Cook until tender. Add spinach, seasonings and lemon juice and continue to cook on medium low heat until spinach is loosened up and combined with onions about 10 minutes. Cool slightly, so the spinach won’t cook the eggs.
5. In a bowl or a mixer, combine eggs, cheeses, flour and spinach mixture. Mix well.
6. Transfer spinach mixture to filo pan. Spread evenly.
7. Repeat filo brushing like (same as in Step 1) but now on top of the spinach mixture. Once you have completed brushing the remaining 9 sheets, use kitchen scissors to cut excess dough that is hanging from the edge of the pan.
8. Bake for about 30-40 minutes, uncovered, until filo puffs up and browns.
9. Take it out of the oven and marvel at your creation – looks very fancy in the pan! Allow to cool slightly, about 10 minutes, and then cut in pieces and serve.

Serves: 6

Total cooking time: 1 hour 15 minutes

Read more: http://www.care2.com/greenliving/spanakopita-spinach-pie.html#ixzz22lnmkK7b

Vegetable Brunch Pie

Sweet Potato Pie