SPINASIE, SAMPIOEN, SPEK EN FETA QUICHE

Transcription

1 SPINASIE, SAMPIOEN, SPEK EN FETA QUICHE Kors: 240 g Koekmeel 230 g Botter 150 g Cheddarkaas Vulsel: 500g Spinasie 45 ml olie 250 g Spek 1 groot Ui 1 Knoffelhuisie 300 g Sampioene Sout, peper en aromat 100 g Gerasperde cheddarkaas Bolaag: 3 Eiers 150g Korrelerige maaskaas 100 ml Melk 1 wiel Feta Meng al die bestandele met n voedselverwerker totdat dit n deeg vorm. Gebruik dan n koekpan met n los boom en smeer die kante en die boom met die deeg. Laat staan in die yskas vir 15min. Soteer die spek, uie, sampioene en knoffel in olie tot gaar.

2 Kook die spinasie en voeg by die gaar spekmengsel. Laat dit vir 5min kook. Voeg al die speserye by. Skep mengsel eweredig in pan. Strooi gerasperde kaas oor. Klits al die bolaag se bestandele behalwe die feta. Giet die mengsel oor die spinasie. Frimmel dan die feta kaas oor. Bak vir sowat 40min in die oond by 180oC. Bedien warm of koud saam met gebraaide kersie tamaties, of net n lekker mengel slaai Parmesan Spinach balls Ingredients 2 (300g) packages frozen spinach, thawed & well-drained 2 small onions, very finely chopped (I use a food processor) 2¼ c. stuffing with herbs (I use Pepperidge Farm) 6 eggs, beaten ½ c. melted butter ½ c. Parmesan cheese 2 tsp. garlic salt 1 tsp. black pepper Instructions 1.Mix all ingredients until well combined. Form into about 1

3 balls; place on a baking sheet sprayed with cooking spray. 2.Bake at 350F/180C for 20 minutes. Makes approximately 60 balls Source:pics-hut.blogspot Butternut kerrie Adriana Wait Louw Braai ui, mushrooms en drie hoenderborsies in blokkies gesny lekker saam met speserye van keuse. 4 aartappels in kleinerige blokkies gesny gooi by met kerrie (sterkte jou eie keuse) kook lekker deur tot aartappels sag.( Ek stoom my butternut apart sodat dit nie pap raak en verdwyn nie) Een pakkie tamatie puree, kook deur en gooi dan laaste die butternut in en laat sousie lekker deurkook, nie te veel roer nie, weereens sodat die butternut nie stukkend gedruk word nie. Ek hou dan ook daarvan om so 3 groot eetlepels chutney by te voeg veral as dit sterk is. En dit is dit.

4 SPINACH & FETA PIE 100g (3½oz) pinenuts 5 free range or organic eggs 300g (10½oz) feta cheese 50g (1¾oz) Cheddar cheese Dried oregano 1 lemon A knob of butter 400g (14oz) prewashed baby spinach 1 x 270g pack of filo pastry Cayenne pepper 1 whole nutmeg METHOD TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a medium (approx 26cm/10½in diameter) ovenproof frying pan on a medium heat. Put the standard blade attachment in the food processor. SPINACH & FETA PIE: Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them. Crack 5 eggs into a mixing bowl and crumble in 300g

5 (10½oz) feta. Grate in the Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well. Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn t catch on the bottom and, when there s room, start adding the rest, stirring frequently. Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper, approx 50cm (20in) long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don t worry about any cracked bits. Remember to keep stirring the spinach. Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will (for more help go to www. jamieoliver.com/how-to-filo-pie). Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.

6 Crispy Oven Roasted Parmesan Potatoes Ingredients 6 Medium Potatoes, peeled 1 1/2 cups of Beef or Chicken Broth 2 Tablespoons of butter 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 Tablespoons Olive Oil 1/3 cup Parmesan cheese, freshly grated Instructions 1. Preheat oven to 204 C. 2. Cut the potatoes in 25mm cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated. 3. In a medium pot, pour the broth & butter together, bring to a simmer. 4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender. 5. Transfer the potatoes to a baking dish with the

7 broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer. 6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated. 7. Bake in the oven for 45 minutes to 1 hour or until browned and crisp. 8. Flip once with a spatula during cooking to ensure even crisping. 9. Remove the potatoes from the oven, season to taste & serve hot. tatoes/ Slow roasted beetroot and ricotta bruschetta SERVES: 6 AS A STARTER 3 bunches small beetroot (about 15-18), all of a similar size 2 tablespoons cider vinegar 1 tablespoon pure maple syrup

8 1 2 cup olive oil 1 baguette, sliced 1cm diagonally 1 punnet baby chard leaves (about 2 handfuls) or the small tender leaves from the beetroot tops 1 cup ricotta 2 tablespoons coarsely chopped toasted pistachio nuts or walnuts Trim the beetroot stalks, leavingabout 5cm intact, then wash the beetroot under cold water. Put in the slow cooker and cover with the lid then cook on High for 3 hours or until just tender when a skewer is inserted. Meanwhile, put the vinegar and maple syrup in a bowl and whisk in 1 4 cup of the oil. Season with salt and freshly ground black pepper. This is the dressing. Preheat the oven to 180 C. Brush the baguette slices with the remaining oil and put on a baking tray. Bake for 7 minutes or until golden brown. Transfer to a wire rack to cool. Peel the beetroot, either by using a small sharp knife, or by using your fingers to rub off the beetroot skins under slowly running cold water. Put in a bowl then add the dressing to the warm beetroot and toss to coat. Just before serving, add the baby chard and gently toss to combine. Serve the toasted bread slices topped with ricotta and beetroot, sprinkled with the nuts. In the oven Preheat the oven to 180 C. Put the beetroot in a baking paperlined roasting dish then drizzle with a little olive oil and season with salt and freshly ground black pepper. Cover with foil and roast for 45 minutes to 1 hour until tender.

9 Tomato Pie This is one of my all time favourites and I do mine in mini patry pans and serve as a starter. You can use Puff Pastry for this recipe, but prebake your shell. INGREDIENTS 1x 23 cm Pie shell 1/2 yellow or red onion, chopped 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes 1/4 cup sliced basil (about 8 leaves)* 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise 1 teaspoon (or more to taste) of Frank s Hot Sauce (or Tabasco) Salt and freshly ground black pepper *To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the cigar crosswise in thin slices. METHOD 1 Preheat your oven to 350 F. Pre-bake the pie shell in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.

10 If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. Pre-bake it for 15 minutes, then remove the foil and bake for 10 more minutes. 2 Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. 3 Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes. 4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes. 5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes. Smothered Cabbage with smoked Sausage and Peppers

11 Ingredients 400g smoked sausage 1 480g bag coleslaw 1/2 cup chicken broth, low sodium 1 clove garlic, minced 1 green bell pepper, sliced 1 red bell pepper, sliced 1/2 white onion, sliced 2 teaspoons creole seasoning 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder extra virgin olive oil hot cooked rice Instructions Rinse sausage, slice into 1cm thick slices and set aside. In a large pan over medium heat add about 1 tablespoon olive oil. Add sausage to pan and brown about 5 minutes. Add peppers and onions to pan, season with all the spices, mix well and cook 5 minutes. Add garlic and cabbage mixture, mix well. Add broth and cook around 7-8 minutes are until cabbage is tender. Serve over hot rice

12 Potato Latkes Ingredients 2 1/2 pounds baking potatoes, peeled and quartered 2 large onions, quartered (about 1 1/2 cups grated) 3 large eggs, lightly beaten 1 teaspoon baking powder 1 1/4 cups corn oil 1 cup all-purpose flour 2 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground black pepper 2 cups matzo meal Sharon s Applesauce, for garnish Sour cream, for garnish Directions 1. In a food processor, finely grate potatoes (don t liquefy, leave some texture). Transfer to a colander to

13 eliminate excess liquid. Transfer to a large bowl. Finely grate onions, and mix 1 1/2 cups into potatoes Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well. Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes. Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and/or sour cream. Gnocchi with burnt butter and sage 3 large (900g) desiree potatoes 1 clove garlic, crushed 2 tablespoons milk

14 salt 2 egg yolks 1/3 cup (25g) grated parmesan cheese 1 cup (150g) plain flour, approximately 125g butter, chopped 12 fresh sage leaves ¼ cup (20g) parmesan cheese flakes, extra NOTE: The gnocchi can be prepared several hours ahead and kept refrigerated. Cook the gnocchi and make the sauce just before serving. Steam or boil whole unpeeled potatoes until tender; drain. Cool potatoes slightly then peel. Mash the potatoes with a ricer, mouli (see Cook s note) or masher until smooth; stir in the garlic, milk and salt to taste. Stir in the egg yolks, cheese and enough of the sifted flour to form a firm dough. On a lightly floured surface, roll a quarter of the dough into a 2cm-thick sausage. Cut this into 2cm lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi. (This helps the sauce adhere later.) Place on a lightly floured tray in a single layer. Repeat with the remaining dough. Cover and refrigerate for one hour. Cook the gnocchi, in batches, in a large pan of gently boiling salted water for about three minutes or until they float to the surface. Remove the cooked gnocchi from the water with a slotted spoon and drain well.

15 Meanwhile, melt the butter in a small shallow pan and cook until it is browned. Add the sage and immediately remove from the heat. Divide gnocchi among serving plates and drizzle with the butter and sage. Serve topped with extra parmesan flakes and ground black pepper, if desired. Not suitable to freeze. Not suitable to microwave. Cook s note Pinkeye potatoes are also suitable for this recipe. A ricer or mouli will give the best result for a smooth potato. They are available from kitchenware stores.