Smullekker Resepte Julie 2019

Bestanddele/Ingredients

3 Avokado’s/3 avocados
60g Botter teen kamertemperatuur/60g butter at room temperature
3 Lemmetjies of 1 suurlemoen/3 Lime or 1 lemon
10g Dil/10g dill

Salsa/Salsa
1 Pakkie kersietamaties, gehalveer/1 packet cherry tomatoes, halved
2 Handevol ontpitte olywe, gehalveer/2 hands full pitted olives, halved
2 Eetlepels olyfolie/2 tablespoons olive oil

Brood/Bread
Ciabatta in snye/sliced ciabatta
4 Knoffeltoontjies, gehalveer/4 garlic cloves, halved
Sout en peper na smaak/Salt & pepper to taste

Metode/Method

  1. Verpulp die avokado, botter, die sap van die lemmetjies of suurlemoen, & die dil/pulp avocado, butter, lime or lemon juice & dill
  2. Meng die bestanddele van die salsa/mix ingredients of salsa
  3. Rooster die brood, en smeer die knoffeltoontjies oor die warm snye brood/toast bread and rub garlic on warm bread
  4. Smeer die avomengsel op die brood/spread avo mix on bread
  5. Plaas die salsa bo-op/add salsa on top
  6. Bedien dit saam met sop/serve with soup

Bestanddele/Ingredients

2 Middelslag broccolikoppe/2 average size broccoli
3 Eetlepels olyfolie/3 tablespoons olive oil
Skil van ‘n halwe suurlemoen, gerasper/Peel of half lemon, grated
Sout & swartpeper/salt & black pepper
½ Koppie room/½ cup cream
½ Koppie parmesaankaas/½ cup parmesan cheese
Pampoenpitte/Pumkin pips

Metode/Method

  1. Stoom broccoli tot sag/steam broccoli till tender
  2. Dreineer en voeg olie by/drain & add oil
  3. Verpulp met ‘n handmenger/pulp with hand mixer
  4. Voeg die res van die bestandele by, behalwe die pampoenpitte/add the rest of the ingredients, except pumkin pips
  5. Verdun met die broccoliwater indien nodig/dilute with broccoli water if necessary
  6. Verhit en meng goed/heat & mix well
  7. Garneer met pampoenpitte/garnish with pumpkin pips

Bestanddele/Ingredients

2 Pakkies aarbeijellie/2 packets strawberry jelly
2 Koppies warm water/2 cups warm water
1 Liter boksvla/1 litre custard
Sponskoek óf vingerbeskuitjies/spunge cake or finger biscuits
500ml Aarbeijoghurt/500ml strawberry yogurt

Metode/Method

  1. Los die twee pakkies aarbeijellie op in 2 koppies warm water/desolve strawberry jelly in 2 cups warm water
  2. Plaas dit in die yskas om af te koel, maar nie te stol nie/place in fridge to cool, but not set
  3. Meng die aarbeijellie, boksvla en aarbeijoghurt saam/mix strawberry jelly, custard & yogurt
  4. Pak lae van die vingerbeskuitjies/koek afgewissel met die vla-mengsel/laer cake & custard
  5. Plaas in die yskas vir 2 ure om goed te stol/place in fridge for 2 hours
  6. Haal uit en garneer met room, sprinkels of ander versiersels/garnish with cream, sprinkles etc

WOW Magazine – Women July 2019

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