Roasted Ranch Potatoes

Ingredients

2 pounds (1kg) potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon ...pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Non-stick cooking spray

Directions:

Preheat oven to 350F/180C degrees.
Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.
Spoon into a greased 9 x 13 baking dish. Cover with foil.
Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.
Remove foil. Raise oven temperature to 400F/200C degrees. Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish.
Great with a dollop of sour cream.

Asian Potato Salad

Serves 4-6

Ingredients

700g waxy or waxy/floury potatoes
1 bunch of spring onions, chopped
1  red onion, thinly sliced
125ml chopped coriander
125ml chopped mint
2 red chillies, seeded and sliced

Dressing
60ml lime juice
1 egg yolk
5ml sesame oil
100ml peanut oil
15ml rice vinegar
salt and pepper

 
Instructions:

Boil or steam potatoes with the skins on until they are tender.
Drain and leave to cool slightly, then cut them into quarters.
Combine with onions and herbs and chilli.

DRESSING: Combine 15ml of lime juice with the egg yolk and mix well. In a steady stream, add in the oils until mixture starts to thicken.

Add remaining lime juice, rice vinegar and mix well.

Season with salt and pepper.

Add to potatoes and toss to combine.

AARTAPPEL-EN-BASILIE-SNYTJIES ~ Die Nataniël Tafel

 

 

JY BENODIG

1 ui, gekap
1 knoffelhuisie, gekap
1 eetlepel botter
2 groot aartappels, in dun skyfies gesny
1 eetlepel druiwepitolie
4 eiers, geklits
3 eetlepels basiliekruid, fyngekap
seesout
grofgemaalde swartpeper

METODE

Karamaliseer uie en knoffel in botter.
Kook aartappelskyfies met 'n klein bietjie water in 'n pan tot net gaar.
Verhit olie in pan.
Gooi eiers en basilie in 'n omeletpan of tertbak.
Plaas in oond en bak teen 180˚C vir 3 minute.
Skep uie bo-op en rangskik aartappel bo-op.
Geur met sout en plaas terug in oond tot goudbruin (ongeveer 20 minute).
Verwyder uit oond en geur met swartpeper.
Laat afkoel en sny versigtig.

Microwave Baked Potato

 

Ingredients

 

1 large russet potato

1 tablespoon butter or margarine

3 tablespoons shredded cheddar cheese

3 teaspoons sour cream

Salt and pepper to taste

 

 

Directions

 

1Scrub the potato, and prick several time with the tines of a fork. Place on a plate.

 

  Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.

 

2Top with remaining cheese and sour cream, and serve.

WARM DUITSE AARTAPPELSLAAI

 

 

Of dit nou winter of somer is, of dit reen of sneeu - ons in SA braai altyd - Al verskil wat daar is, is die bykosse: In die somer moet koud wees en in die winter warm.

 

Hier is 'n lekker warm aartappelslaai vir die winter braai's

WARM DUITSE AARTAPPELSLAAI

 

 

Bestanddele:

 

• 4 aartappels

• 5 repe spek (gesnipper)

• 1 eetlepel meel

• 2 eetlepels wit suiker

• 1/3 koppie water

• 1/4 koppie witwynasyn of gewone wit asyn

• 1/2 koppie gekapte uie

• sout en peper na smaak

Metode:

 

1.Kook aartappels tot sag, maar steeds ferm, sowat 15/20 minute. Laat afkoel en sny in blokkies

 

2. Plaas spek in 'n groot, diep pan. Braai oor medium hoë hitte totdat egalig bruin en bros is. Dreineer, verkrummel en sit eenkant neer. Moenie vet uit pan gooi nie

 

3. Voeg die meel, suiker, water en asyn in die pan en kook in die spek vet oor medium hitte tot sous dik is.

 

4. Voeg spek, aartappels en uie by en roer deur

 

5. Kook tot warm en geur met sout en peper, bietjie droe of vars pietersielie en paprika

Bedien warm.

 

 

Ek het gekyk oor die verskil van witwynasyn en gewone asyn. Daar word genoem dat jy wel die gewone asyn kan gebruik, dit gaan net nie die vrugte smakie in he nie, en jy kan dalk net klein bietjie minder gebruik as die gegewe hoeveelheid.

Curries Beef and Mushrooms with Mash

 

 

This hearty beef meal is a firm favourite for family and friends.

Serves: 6 | Preparation Time: 20 minutes | Cooking Time: 120 minutes

 

Ingredients

30 millilitre Stork margarine

150 millilitre Milk

900 gram Potatoes

125 millilitre water

125 millilitre Red wine

410 gram Can tomatoes, chopped

30 millilitre Curry powder

250 gram Button mushrooms, halved

2 Large onions, chopped

750 gram Stewing steak, cut into 3 cm cubes

15 millilitre oil

1 KNORR Garlic & Herb Potato Bake

 

 

 

Instructions

Brown meat in heated cooking oil.

 

Remove from pan.

 

Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.

 

Return meat to pan and add tomatoes, red wine and water.

 

Simmer covered for about 1½ hours until meat is tender.

 

Peel then boil potatoes until tender.

 

Drain well and mash.

 

Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.

 

Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.

 

Fill with meat filling and flatten with a spoon.

 

Bake at 180°C for 25 min or until potato is golden around the edges.

 

 

 

Aartappel en Biltong slaai

 

 

 

Hier is 'n resep wat Marjorrie J Gouws met ons gedeel het vir 'n grootmaat : Die slaai word gewoonlik by Deli's gemaak by groot kettingwinkels.

AARTAPPEL EN BILTONG slaai.

Sy noem dat die slaai KOUD bedien moet word, en ja die 4 koppies olie is reg. Pas die resep aan indien jy dit minder wil maak:

Aartappel Biltong Slaai

Kook 1 sak aartappels tot sag en sny in blokkies. Sodra aartappels blokkies koud is gooi genoeg mayonaise oor. Gooi dan so 600 g biltong by en so 400 g gerasperde kaas.

Braai volgende saam :
4 koppies olie
5 koppies uie
Loer af en toe tot sag is.

Sodra die uie dan sag is, gooi die volgende by :

4 koppies asyn
1 kg bruinsuiker
2 groot lepels salad sprinkle
Peper na smaak
1 kop aromat
Sout na smaak

Kook tot asyn baie sterk in kombuis geruik kan word Kook sous mooi deur en gooi oor slaai terwyl nog warm is. Moet asb heeltamal koud wees voor opdiening. Plaas verkieslik in yskas.


Enjoy !!

Twice Baked Potatoes

 

 

 

Ingredients:

 

2 large baking potatoes

salt to taste

pepper to taste

3 Tbs milk

2 Tbs butter

2 Tbs sour cream

1 tsp fresh chives, diced

¼ cup shredded Swiss, Cheddar or your favorite cheese, optional

Bacon, cooked and crumbled, optional

 

 

Instructions:

Preheat oven to 400F/200C degrees. Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly.

 

Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.

Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.

 

Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.

 

Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.

 

Cheezly and Chives Baked Potatoes

 

 

 

 

serves 4 as side dish for a braai.

 

 

Ingredients

4 large baking potatoes

½ bunch finely chopped green chives

200g melting cheese – flavour of your choice

Salt and freshly ground pepper to taste

 

 

 

Method

 

Wrap potatoes in foil and place in coals for 45 minutes.

Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.

Lightly mash potatoes. Add chives, diced cheese, salt and pepper.

Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.

Place back in the coals and bake for a further 20 minutes.

 

 

Cheesy Mince Baked Potatoes

Ingredients

 

100 millilitre water

1 Tin chopped tomatoes

1 KNORR Beef Stock Pot

400 gram lean beef mince

1 Carrot, peeled and grated

1 Clove crushed garlic

1 onion, finely diced

15 millilitre sunflower oil

15 millilitre Original chutney

4 Medium sized potatoes

grated Cheddar cheese

 

 

Instructions

 

1.Fry onion and garlic in oil until soft then add the carrots and continue to fry until soft.

2.Add beef mince and fry for about 10 minutes until well browned.

3.Stir in KNORR Beef Stock Pot until dissolved then add the chopped tomatoes, water and chutney and allow to simmer for a further 10 minutes .

4.In the meantime bake the potatoes in their jackets either in the oven or microwave until soft, then slice in half and arrange on to plates.

5.Spoon the mince mixture on top of the potatoes and top with desired amount of grated cheddar cheese.

 

 

Mince and Potato Bake

 

A meaty twist on your normal potato bake that makes a filling and complete dinner!

 

 

Ingredients

 

1 onion, finely diced

15 millilitre sunflower oil

400 gram lean beef mince

6-8 Medium sized peeled potatoes, parboiled and cooled

1 sachet KNORR Savoury Mince Dry Cook-in-Sauce

250 millilitre Cream

350 millilitre water

 

 

Instructions

 

1.Preheat oven to 180°C.

2.Heat oil in a pan and lightly sauté the onion until soft.

3.Add the beef mince and fry until well browned.

4.In the meantime slice the parboiled potatoes and place a layer into the bottom of an ovenproof casserole dish and top with some cooked mince.

5.Continue to build the layers and finish with a potato layer.

6.Empty the KNORR Savoury Mince Dry Cook-in-Sauce sachet contents into a jug and mix with the cream and water.

7.Pour the sauce over the layers and bake in a preheated oven at 180C for 30 minutes or until golden brown on top and the potatoes are soft.

Mashed Potato Bakes

 

New way to serve potatoes, love it

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

 

 

Curried Potato Salad

You can add anti-inflammatory healing power–along with great flavor–to your usual potato salad with this mouth-watering recipe that includes cancer-fighting curry spices, bell pepper, and spinach. A healthier potato salad recipe for your cookout or picnic!






INGREDIENTS
3 large Yukon Gold or other all-purpose potato, cut into 3/4-inch chunks
1 small bunch spinach, chopped
1/2 red bell pepper, chopped
2 green onions, both white and green parts, chopped
1/4 cup olive oil
1/2 cup unsweetened coconut milk (use the thick stuff at the top of the can)
2 teaspoons rice vinegar or white wine vinegar
1-2 teaspoons curry powder, to taste
1/8 teaspoon cayenne pepper
Sea salt and freshly-ground pepper to taste

1. Boil the potatoes until they are just tender, about 10 minnutes, then add spinach and allow to cook a minute or so, until wilted. Drain, and place potatoes and spinach in a large mixing bowl. Add bell pepper and green onions, stirring to mix.

2. In a small bowl, whisk the olive oil, coconut milk solids, and vinegar together until smooth. Add curry powder, cayenne, and salt and pepper to taste, whisking again to combine. Pour over potatoes and vegetables, adding a little more olive oil if the mixture is too dry. Stir well to coat.

3. May be served room-temperature or chilled.

Serves 6.


Read more: http://www.care2.com/greenliving/curried-potato-salad.html#ixzz2CdnoXEoS

A nutritious recipe for mashed potato

The following is a recipe for an energy and iron boosting mash potato; for one person. Increase ingredients as required for more people, who may be prepared to consume a high green iron mash potato:
Cut 3 small or 2 medium sized unpeeled potatoes into chunks and dunk into boiling water. Adding vitamin C to boiling water is reputed to conserve the vitamin C more efficiently. Let simmer until the potato is soft. Then add finely chopped onion rings of about a handful (or less if you want a more mundane final taste). Turn up the heat to let it simmer for about a few minutes. Then let it cool.
Add finely chopped or shredded pieces of 2 or 3 spinach leaves. The mixture should have little water left in with the potatoes. If there is significant water then the final mixture will be runny and more of a soup than mash potato. Then mix all in a blender.
Add a pinch of salt for a more salty taste (for anyone with blood pressure concerns rather do avoid the added salt). Do rather add herbs of sweet basil or parsley or even a little grounded black pepper to the final mixture, for additional flavor. Depending on how much onions were added, the onions alone should provide adequate taste.
Serve hot (warm it up) or cold. This can be eaten as a high energy meal as the potatoes will be supplying ample carbohydrates. It will contain negligible fat. This is a great meal for anyone seeking to obtain more iron in their diet, support cardiovascular health and to boost energy.