Smullekker Resepte Desember 2019

Gebakte mostertbeestong/ Baked mustard beef tongue

Bestanddele/Ingredients

30 ml Olie/30 ml oil
60 ml Mosterdpoeier /60 ml mustard powder
125 ml Suiker/125 ml sugar
2 ml Sout/2 ml salt
250 ml Kookwater/250 ml boiling water
250 ml Mayonnaise/250 ml mayonnaise
Sap van 1 suurlemoen/juice of 1 lemon
125 ml Wit druiwe-asyn/125 ml white vinegar
30 ml Koekmeel/30 ml baking flour
Twee gaar tonge, vel afgetrek en in skywe gesny/2 cooked tongues, peeled and sliced
125 ml Sagte broodkrummels/125 ml soft bread crumbs

Metode/Method

• Voorverhit die oond tot 180 °C/pre-heat oven to 180 °C
• Meng die olie, mosterd, suiker en sout saam en klits die kookwater bietjie vir bietjie by/mix oil, mustard, sugar & salt together, mix oil, mustard, sugar & salt & add boiling water slowly while mixing
• Klits die res van die bestanddele by/add rest of the ingredients & mix
• Pak die tongskywe in ‘n oondvaste bak en giet die sous oor/place sliced tongue in an oven dish and pour sauce over
• Sprinkel die krummels oor en bak 45 minute in die oond tot die sous effens verdik het en die krummels goudbruin is/sprinkle with bread crumbs & bake in oven for 45 minutes till sauce thickens & crumbs are golden brown

Somerslaai/ Summer salad

Bestanddele/Ingredients

1 Blomkoolkop, fyn opgebreek/1 cauliflower broken in small pieces
1 Broccoli-kop, fyn opgebreek/1 broccoli broken in small pieces
Cheddarkaas, in blokkies gesny/cheddar cheese cut in small blocks
Spek, gebraai en in stukkies geny/fried bacon cut in small pieces
½ Koppie mayonnaise/½ cup mayonnaise
3 Eetlepels heuning/3 tablespoons honey
1 Rooi ui, fyngekap/1 red onion, chopped
Handvol pampoenpitte/hand full pumpkin seeds

Metode/Method

Meng alles sorgvuldig saam, en koel af in die yskas voor opdiening/ mix all ingredients and place in fridge before serving

Kersfees yskaskoek/ Christmas cheese cake

Bestanddele/Ingredients

15 Tennisbeskuitjies/15 tennis biscuits
2 x 250 g Bakkies roomkaas/2 x 250 g containers cream cheese
125 ml Strooisuiker/125 ml castor sugar
100 ml Vrugte maalvleis/100 ml Fruit Mince
10 – 12 Glanskersies sonder stingels/ 10 – 12 cherries without stems
Foelie/tin foil
Bolaag/Top Layer
100 g Donkersjokolade/ 100 g dark chocolate
100 ml Room/100 ml cream
100 ml Amandelvlokkies/100 ml almond flakes
Maraschinokersies/maraschino cherries

Metode/Method

• Plaas 2 lae foelie (40 cm lank) op ‘n werksoppervlak/place 2 layers tin foil (40 cm) on working surface
• Pak die tennis beskuitjies in 3 rye van 5 koekies elk/place tennis biscuits in 3 rows of five each
• Meng die roomkaas, strooisuiker en vrugtemaalvleis liggies en versprei eweredig oor die tennisbeskuitjies/mix cream cheese, castor sugar & fruit mince lightly & spread evenly over biscuits
• Pak die glanskersies in ‘n ry op die middelste koekies/place cherries in a row on the middle row biscuits
• Staan by die bopunt van die rye koekies en bring die foelie met albei hande van die buitenste tennisbeskuitjies af saam om ‘n driehoek te vorm/fold tin foil with both hand from the furthest row to form a triangle
• Maak die foelie toe en hou in die yskas tot benodig/close foil and keep in fridge till needed
• Om op te dien/To serve
• Breek die sjokolade in kleiner stukkies en smelt saam met die room in ‘n klein pot/break chocolate in smaller pieces and melt with cream in a small pot
• Roer tot die sjokolade gesmelt is en die mengsel ‘n gladde ganache vorm/stir till chocolate is melted and mixture forms a smooth ganahce
• Haal die yskaskoek uit die yskas, verwyder die foelie en plaas op ‘n lang opdienbord/Remove cake from fridge, remove foil and place in suitable plate
• Gooi die sjokolade bo-oor en strooi die amandelvlokkies oor die sjokolade/pour chocolate over & sprinkle with almond flakes • Sit die maraschinokersies op die sjokolade/decorate with maraschino cherries

WOW Magazine – Women December 2019

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