GEBRAAIDE PYNAPPEL MET GEKRUIDE BOLAAG

 

GEBRAAIDE PYNAPPEL MET GEKRUIDE BOLAAG

~ Die Nataniël Tafel DSTV

JY BENODIG

1 eetlepel botter
1 eetlepel water
1 eetlepel bruinsuiker...
2 ryp pynappels, geskil en in skywe gesny
½ koppie pekanneute
½ koppie pistastieneute
1 eetlepel druiwepitolie
1 eetlepel heuning
1 eetlepel roosmaryn, fyngekap
1 eetlepel salie, fyngekap
seesout
grofgemaalde swartpeper

METODE

Verhit botter, water en bruinsuiker in ‘n groot pan.

Braai pynappel tot dit net begin karamaliseer.

Skep in opdienbord.

Verhit olie en heuning in ‘n ander pan.

Kap neute (nie te fyn nie!).

Roerbraai vir 1 tot 2 minute.

Roer kruie by en verwyder van hitte.

Geur baie liggies met sout en peper en skep oor pynappel.

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.

Spinach and Bacon Rolls

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Oven temperature: 200°C


Ingredients:

• 600g spinach
• 250g streaky bacon, chopped
• 1 medium onion, finely chopped
• 125g chunky cottage cheese
• 125g feta cheese
• 60ml freshly chopped parsley
• 3 large eggs
• 2 rolls ready-made puff pastry
• salad and tomato sauce, to serve



Instructions:

1 Boil the spinach for two minutes, until wilted. Drain, then squeeze out the excess water. Slice the spinach and put it into a bowl.

2 Fry the bacon until just cooked. Remove from the pan but leave the bacon fat. Add the onion and sauté until soft. Stir the onion into the bacon. Add the cheeses and parsley. Whisk two of the eggs and stir them into the mixture. Season to taste.

3 Roll out the pastry and cut into six rectangles. Spoon the filling along the length of the rectangles. Whisk the remaining egg and brush onto the pastry edges. Fold the pastry over the filling to form a sausage roll and press down to seal. Place onto greased baking trays. Brush the top of the pastry with egg. Bake in a preheated oven for 20 minutes, until golden. Serve with salad and tomato sauce.

Tasty Tortillas

Sage & Nut-Stuffed Delicata Squash

Serves 4 as a side dish or 2 as a main dish

Ingredients

* 2 delicata squashes, halved length-wise and seeded
* 2 Tbsps fresh sage,chopped
* 1/3 cup lightly toasted pinenuts, chopped
* 1/3 cup lightly toasted almonds,chopped
* 1/2 cup cooked short-grain brown rice (I usually cook the rice in some vegetable broth for added flavor)
* 2 eggs, beaten (use organic, pasture-raised if you can get ‘em)
* 1/4 cup cheddar cheese
* 1/4 grated Parmesan cheese
* 2 medium onions, finely chopped
* 4 cloves of garlic, minced
* 2 Tbsps olive oil or butter
* Salt and pepper to taste


Directions

1. Preheat oven to 350°. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine the rice, eggs, Parmesan and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.


Read more: http://www.care2.com/greenliving/sage-nut-stuffed-delicata-squash.html#ixzz2Cdob2g80




A few more recipes you might like:

• Butternut Squash Ravioli With Browned Butter, Sage, & Pinenuts
• Candied Butternut Squash
• Roasted Delicata Squash & Tortellini Salad
• Risotto With Roasted Butternut Squash & Sage
• Curried Butternut Squash Soup

Cheesy Haddock & Spinach Bake

Make this balanced meal during the week using haddock and spinach topped with cheese

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

• 500 millilitre Milk
• 40 millilitre KNORR Chicken a la King Dry Cook-in-Sauce
• 200 millilitre grated cheese
• 400 gram Haddock fillets
• 300 gram Spinach, cooked
• 40 millilitre chopped fresh parsley
• 4 Whole potatoes, steamed or boiled

Instructions

1. Mix the milk and contents of KNORR Fresh Ideas Chicken A la King sachet until smooth and heat in the microwave or stovetop until thickened.
2. Add 100 ml cheese to the sauce and stir until mixed through.
3. Place the haddock in a greased ovenproof dish and spread the fish fillets with cooked spinach.
4. Sprinkle with parsley, pour the creamy sauce over the fish and top with the remaining cheese.
5. Bake in the oven for 30-40 min and serve immediately with a jacket potato and a knob of Stork margarine seasoned with black pepper.

Tasty Potato Cakes

Serve up homemade potato cakes with a cooked breakfast or as a lunch snack flavoured with garlic and lemon pepper.

Serves: 4 - 6| Preparation Time: 25 minutes | Cooking Time: 40 minutes

Ingredients

• 1 kilogram Potatoes, peeled and cubed
• 1 Garlic clove, crushed
• 5 millilitre Robertsons Lemon Pepper
• 45 millilitre Finely chopped marinated sundried tomatoes
• 5 millilitre Finely chopped parsley
• 125 millilitre Finely grated cheddar cheese
• 30 millilitre KNORR Creamy Ranch Salad Dressing

Instructions

1. Boil the potatoes in boiling water until tender and drain.
2. Mash the potato together with the remaining ingredients until smooth.
3. Shape into patties and fry in heated oil until lightly browned on both sides.
4. Serve with chops and salad.

Bacon-wrapped Scallops

Everyone loves their morning bacon, but you can use bacon in many other recipes, for example, these bacon-wrapped scallops. The crispy and greasy bacon adds a buttery and smoky flavor to the scallops, and the end result is always heavenly, especially when they are grilled.

To make perfect grilled bacon-wrapped scallops, first you have to make sure that the scallops are tightly wrapped with the bacon. On the grill, remember to keep turning the skewers to get an even char on the bacon (you have to turn the skewers sideways so the bacon is in direct contact with the heat source to char nicely). Last but not least, do not overcook the scallops as they might lose all the natural sweetness and become rubbery.


Ingredients:
Makes 12 | Prep Time: 15 Minutes | Cook Time: 10 Minutes

10 oz scallops
12 pieces bacon
Cayenne pepper
Salt

Method:

1. Wrap the bacon around a scallop nicely and secure tightly with a metal skewer. You may thread two of them onto a skewer. Season both the surfaces of the scallop with some salt and cayenne pepper.
2. Heat up the grill and place the bacon-wrapped scallops on the grill.
3. Keep turning the scallops until the bacon becomes charred, brown and slightly crispy. Turn the skewers around so the bacon is grilled with direct heat.
5. Grill until the bacon becomes nicely charred all around. Serve immediately.

Savory Grilled Fruit

Ceviche

Sesame Chicken with Peppers and Snow Peas

Potato Saute with Onions and Bell Peppers

Cucumber Boats

Grilled Corn on the Cob

Warm butter beans with rosemary & garlic

serves 4 as a starter

You can either serve this as bruschetta with the beans dished up on toast

that has been rubbed with the cut side of a clove of garlic. Alternatively,

serve the beans in the middle of the table with bread on the side so your

guests can help themselves.

I’ve made this with cannellini beans and butter beans and I have a slight

preference for the slightly larger, firmer butter beans. Borlotti beans would

also work well as would chickpeas.

1 can butter beans (400g /14oz), drained

1-2 cloves garlic, peeled & finely sliced

2 small sprigs rosemary, leaves picked

pinch chilli flakes, optional

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add remaining ingredients and stir fry beans until they are golden and warmed through.

Season well and serve with a drizzle of peppery extra virgin olive oil.

Oven-Roasted Stuffed Portobello Mushrooms

Adapted from Fresh and Fast Vegetarian by Marie Simmons

Makes 4 servings

INGREDIENTS

4 large Portobello mushrooms, wiped clean, stems removed and reserved

4 tablespoons extra-virgin olive oil

½ cup chopped onion

1 cup coarse bread crumbs from lightly toasted whole wheat bread

2 tablespoons finely chopped fresh Italian parsley

2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry, and chopped

1 garlic clove, grated

¼ teaspoon coarse salt

Freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 400°F. Finely chop the mushroom stems.

2. Meanwhile, heat 2 tablespoons of the oil in a medium skillet until it is hot enough to sizzle a piece of onion. Add the onion and chopped mushroom stems and cook, stirring, over medium heat until golden, about 5 minutes. Add the bread crumbs, parsley, sun-dried tomatoes and garlic and cook, stirring, until the crumbs are heated through, about 2 minutes. Sprinkle with salt and pepper to taste and set aside.

3. Brush the tops and bottoms of the mushroom caps with the remaining 2 tablespoons oil. Sprinkle on both sides with a pinch salt and a grinding of black pepper. Place on a baking sheet, rounded sides up, add ¼ cup water and roast for 10 minutes.

4. Remove the pan from the oven. Turn the caps over, fill with the crumb mixture, dividing it evenly, and roast until browned and crisp, about 10 minutes more. Transfer to a platter and serve.

Per Serving: Calories 190; Total Fat 15 g; Sat Fat 2 g; Protein 3 g; Carbs 12 g; Fiber 2 g; Cholesterol 0 mg; Sodium 200 mg.