Potato blini Marieta van Bladeren Nigella se aartappel blini. Maar ek dress hom soos die foto Potato blini Ingredients 3 eggs 1/2 cup full fat milk 2 spring onions/scallions finely sliced 2 tablespoons olive oil 3/4 cup smash/potato flakes 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon lemon juice About 10 ounces (300g) smoked salmon Small bunch dill or packet Directions In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together. Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice. Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip. Once you have made the pancakes, and they ve cooled a little,
tear off tiny strips of smoked salmon and arrange the small slices on each pancake. Decorate each salmon topped pancake with a tiny feather of dill. Salt and Vinegar Potatoes Ingredients 1lb potatoes sliced lengthwise to 1/4 in thickness (I use fingerlings) 2 cups white or malt vinegar Extra virgin olive oil Kosher Salt Pepper Directions 1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-
tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels. 2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm. Plat aartappels alla Marieta Marieta van Bladeren Plat aartappels alla Marieta. Ek kook baba aartappels tot sag. Druk aartappels plat. Sit olyfolie, knoffelhuisies, roosmaryn en aartappels in oondpan en bak by 200 grade tot crispy. Ek draai dit so paar maal om. Is jeeeeeerlik. Daai roosmaryn en knoffel ruik heerlik innie huis.
Potato balls Oorskiet mash potatoes Aromat Pepper Gebraaide bacon of ham baie fyn gesny Fyn gerasperde kaas Fyn gekapte pietersielie Eiers geklits met bietjie melk Droe brood krummels (Mashmoet baie koud wees voor jy dit rol) Rol klein bolletjies met mash, doop in eier dan in meel. BAIE BELANGRIK Bere in deep freeze vir n half uur of langer om weer koud te word. Braai vinnig bruin in warm olie (moenie te veel op n slag braai) Kan warm of koud geeet word. Ook lekker as n snack. BRON: Peggy Devine
CHEESY POTATO AND TUNA BAKE Marisa Olivier CHEESY POTATO AND TUNA BAKE Recipe serves 4-6 Preparation time 10 minutes Cooking time 20 minutes INGREDIENTS 450 Millilitre Milk 1 KNORR Garlic and Herb Potato Bake 1 Pinch KNORR Aromat 2 Tomatoes, sliced 4 Potatoes, washed, peeled and thinly sliced 2 Tins of Tuna 1 Cup grated Cheddar cheese METHOD Preheat oven to 180 C. Arrange half the sliced potatoes in a greased, ovenproof dish. Open the tins of tuna and drain the liquid. Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes and the remaining potato. Season with KNORR Aromat and pepper. Mix the sachet contents with a little milk to make a paste and stir in the remaining milk. Pour over the potatoes, sprinkle with cheese and bake at 180 C for 1 hour until the potatoes are soft and the cheese is golden brown.
FLIPPEN LEKKA GEBRAAIDE AARTAPPELS (Tested) baie lekkerrrrrr 750ml Kookolie 750ml koue water 8 tot 12 Medium grootte aartappels geskil en halfeer. Plaas koue olie en koue water bymekaar in pot. Voeg die heel aartappels by en plaas deksel op. Plaas op stoofplaat op hoogste stelling. Kook vir sowat 45 minute. Verwyder deksel en braai vir nog sowat 15 minute. Op hierdie stadium het al die water reeds verdamp. MOET NOOIT ROER NIE. Verwyder uit olie en besprinkel met Flippen Lekka Spice. (of enige lekker spice bo-oor) Die aartappels sal vir ten minste nog n uur lank crispy bly. Moenie bang wees dat die storie sal vlamvat nie. Slegs wanneer jy koue water by warm olie gooi sal dit brandslaan. Bron: Flippen Lekka Spice
Warm aartappelslaai Deur Huisgenoot Digitaal n Heerlike bygereg vir veral vir n braai. Genoeg vir 6 mense Bereiding: 15 minute Gaarmaaktyd: 25 minute 1 kg aartappels, geskil 250 g spekvleis, in stukkies gesny 125 ml (½ k) olie 2 uie, in blokkies gesny 125 ml (½ k) blatjang 125 ml (½ k) druiwe-asyn 250 ml (1 k) melk 15 ml (1 e) mielieblom 1. Kook die aartappels tot gaar. Sny in blokkies en hou warm. 2. Braai die spek in 25 ml (5 t) die olie tot gaar. Skep dit uit. Hou eenkant. 3. Braai die uie in dieselfde pan tot bruin. Voeg die res van die kookolie by en meng die spek deur. 4. Voeg die blatjang en asyn by en kook sowat 2 minute oor matige hitte sonder n deksel. 5. Meng die melk en mielieblom en giet dit stadig by die uiemengsel terwyl jy dit vinnig inroer. Roerkook nog 2 minute. 6. Voeg die aartappelblokkies by en meng liggies. Hou dit in die louoond warm tot benodig of maak 1 minuut in die mikrogolfoond warm voor jy dit opdien.
Potato bake Kook aartapples in skil. Laat afkoel. In pan pakkie bacon klein gesny, tot amper crispy, knoffel en mushrooms. skil aartappel, sny in blokkies n laagie in bak, sout en peper, en strooi bietjie pietersielie daaroor, helfde van bacon mengsel bo-op, rasper kaas daaroor. Nog n laagie aartappel, sout peper en pietersielie, bacon mengsel en gerasperde kaas. Ek maak n redelike groot bak, want dit smaak vir my die volgende dag nog lekkerder so ek gebruik 2 bottels 250ml room wat ek bo oor gooil Ini oond 180 degr. 1 hour. Laat hom so tydjie staan sodat die room kan stol. Baked Egg Potato Bowls
Author: ZoomYummy.com (adapted from OurBestBites.com) Prep time: 10 mins Cook time: 1 hour 10 mins Total time: 1 hour 20 mins Serves: 3-4 Ingredients 6 large potatoes 6 eggs about 3 tbsp olive oil 5 oz (150 grams) shredded or cubed cheese (any kind you like; more kinds can be combined) 2 stalks green onions 9 oz (250 grams) bacon, cubed and fried salt pepper red pepper flakes Instructions 1. Preheat the oven to 400 F (200 C). 2. Wash the whole potatoes under running water thoroughly. 3. Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes). 4. Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands. 5. Decrease the oven temperature to 350 F (175 C). 6. Slice a layer off the top of each potato. Using a spoon, gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.
Reserve the scooped potato for another use. 7. Brush the inside of each potato with the olive oil. 8. Add a little salt, pepper and red pepper flakes. 9. Sprinkle a layer of bacon, thin slices of green onions and some shredded cheese into each potato. Fill each potato about ½ full. 10. Crack one egg into each potato. 11. Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes. 12. Place the potatoes on a baking sheet and cook for about 20 minutes.egg whites should be set and yolks soft. triple cooked chips Heston Blumenthal s triple cooked chips Don t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages. photograph Angela Moore Serves: 6 Preparation: 10 minutes Cooking: 45 minutes You will need: 1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 2 6cm)
Groundnut or grapeseed oil Sea salt Method: 1. Place the cut chips into a bowl under running water for five minutes to wash the starch off. 2. Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20 30 minutes, depending on the potato). 3. Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove more moisture. 4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºC. 5. Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper. 6. Put the potatoes on a cooling rack and place in the freezer for at least one hour. (At this stage, if you don t want to cook and serve immediately, the chips can be kept in the fridge for three days.) 7. Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes).drain and sprinkle with sea salt.