Turkish Delight

Turkse lekkers
Sowat 16 lekkers van 2 x 2 cm elk

 

 

Bestandele

• 12 gelatienvelle
• sowat 400 ml water
• 400 g (500 ml) suiker...
• 35 g (75 ml) mielieblom
• 1 ml sitroensuur (citric acid)
• 200 ml water
• 10 ml rooswater
• pienk voedselkleursel
• 50 g (105 ml) mielieblom
• 50 g (95 ml) versiersuiker
 

Instruksies

Week gelatienvelle vir sowat 5 minute in 400 ml water. Smeer pannetjie van 12 x 12 cm en sowat 5 cm diep met olie. Haal gelatienvelle uit water en druk water uit. Meng suiker, mielieblom, sitroensuur en 200 ml water in ’n kastrol. Verhit oor lae hitte totdat suiker opgelos is. Kook vir 7 minute en voeg rooswater en geweekte gelatien by. Meng tot gelatien gesmelt het. Kleur met ’n klein bietjie kleursel en gooi in gesmeerde pannetjie. Laat ’n bietjie afkoel voordat jy dit in die yskas sit tot gestol (so 4 uur). Dompel onderkant van pannetjie in ’n bak met warm water vir letterlik net ’n paar sekondes sodat lekkergoed loskom. Sif mielieblom en versiersuiker saam. Sny lekkergoed in blokkies of vorms van jou keuse. Rol lekkers in gesifte mielieblom en versiersuiker.

Wenk
As jy nie gelatienvelle in die hande kan kry nie, gebruik 30 ml korrelgelatien en los dit op in 50 ml water. Smelt die gelatien dan weer oor warm water en volg die resep

Mozzarella Stuffed Meatballs

Ingredients:
1 lb (500g) ground beef
1 lb (500g) ground pork or mild Italian sausage
1 cup breadcrumbs...
1 TBSP Italian seasoning (or your choice)
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb (250g) mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagi!!

 


Marinara Sauce Ingredients 2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28-ounce) (875g) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaves
1/2 teaspoon sugar
Salt and pepper, to taste

Directions
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

Multicolor Cakes

Mushroom and Onion Stuffed Roast Chicken

Ingredients

• 30 millilitre Olive oil
• ½ onion, finely diced
• 2 Cloves crushed garlic...
• 1 punnet sliced Button Mushrooms
• 30 millilitre lemon juice
• 30 millilitre Fresh parsley, chopped
• 15 millilitre Cream cheese
• 1.4 kilogram Whole chicken
• 1 KNORR BBQ flavour Cook-in-Bag
• 12 baby potatoes

 

Instructions

1. Heat the olive oil in a pan and sauté the onion and garlic on a low heat until soft
2. Add the mushrooms and cook until soft then remove from the heat and stir in the lemon juice, chopped parsley and cream cheese
3. Next, run your fingers between the skin and flesh of the chicken, starting with the breasts and ending up with the legs. Be gentle as you separate the skin from the flesh – you need to avoid ripping the skin
4. Spread the stuffing generously all over the flesh of the bird, securing it with the skin so that none runs out. It does help to tie the legs together
5. Place chicken into the KNORR BBQ Flavour Cook-in-Bag with the baby potatoes
6. Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently
7. Place the roasting bag on a baking tray and knot the bag loosely to seal then pierce the top of the bag 3 times with a knife and roast for 1 hour or until cooked
8. For a crispier skin, open the bag 15 minutes before the end of cooking
9. Serve with roasted vegetables and gravy

Curried Pancake Stack

Ingredients

15 ml Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes soaked in boiling water and then drained
15 ml Curry powder
30 ml Robertsons Spice For Mince
500 g Mince
2 Robertsons Bay Leaves
250 ml Water
50 ml Tomato Paste
250 ml Grated Cheddar Cheese
8 - 10 Pancakes

Instructions

Fry onion and Garlic Flakes for 2 - 3 minutes.
Add curry powder and Spice for Mince and fry for a further 2 - 3 minutes.
Add mince and fry until it changes colour.
Then add all remaining ingredients except the cheese and simmer for 30 minutes.
Layer pancakes with curried mince and cheese in alternate layers.
Sprinkle cheese on top of stack.
Place your stack under the grill till golden brown.


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Pancakes (serves 5 - 6)

Making your own pancakes from scratch is much easier than you might think! Use this easy recipe and bake pancakes slowly with a bit of butter on medium/low heat. Serve with either a savoury or a sweet filling – depending on your tastebuds.
Ingredients:

2 cups flour
2 eggs
2 tsp baking powder
2 ½ cups milk
½ cup oil or melted butter
½ tsp salt
1 tsp vinegar


 Method:

Sift dry ingredients together.
Add the liquids gradually.
Mix well.
Bake and enjoy.

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.