Yvonne Strahovski – Woensdag se warm bokkie | Watkykjy
In Warm Bokkies deur griffin February 1, 2017 2 Eiertjies
Yvonne Strahovski was ‘n straight-A student op skool gewees. Dit maak haar een van die hotste nerds op aarde. Haar ouers het uit Warsaw na Australië ge-emigreer en sy is daar gebore. Sy is vlot in Polish.
griffinYvonne Strahovski – Woensdag se warm bokkie 02.01.2017
Het Dexter nie haar gezaber in reeks 7 nie?
2440 views 234 comments
1270 views 32 comments
1108 views 1 comment
1020 views 15 comments
1017 views 216 comments KAMPKOS EN WENKE - BOELIEBEEFRESEPTE:
Stovies - BOELIEBEEF GEREG:
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 1:54pm.
Uie, so 3 – 4 , maar ek hou nogal van uie, so ek sal nog meer insit.
Knoffel (dis my eie toevoeging, maar ek like dit ook!) So een huisie, fyn gekap.
Braai die lotjie in botter/marge (verkieslik nie olie nie, die botter gee ‘n lekker smaak) tot sag.
Boeliebeef 1 – 2 blikkies, opgesny in blokkies.
Roer in saam met die uie en braai dit ‘n rukkie.
Skil aartappels, soveel as wat jy dink genoeg is vir jou mense – dis die aartappels wat hulle gaan dik maak.
Sny in kleinerige blokkies en gooi bo-op die uie-en boeliebeefmengsel. MOENIE DEURMEKAAR ROER NIE.
Geur met sou en peper.
Gooi ‘n knertsie water by – so 50 ml
Stip met botter/margarien.
Sit deksel op en kook tot gaar. (ongeveer ‘n uur) Matige hitte
Die uie en boeliebeef behoort effens aan te brand – dis deel van die lekker.
Roer die hele spulletjie deurmekaar en enjoy!
.by Kos vir kampeerders met idees vir kampering on Monday, June 6, 2011 at 4:57pm..
125 g spekvleis in stukkies gesny
2 ertappels, geskil en in blokkies gesny
2 groot ryp tamaties, ontvel en fyngekap
250 ml hoenderaftreksel of een hoenderblokkie, of hoendersop
1 blik bief in blokkies gesny
4 snye roosterbrood met botter gesmeer en in vingers gesny.
Braai die spekvleis tot gaar, maar nie bros nie.
Voeg knoffel en ertappels by en roerbraai ongeveer 1 minuut lank.
Voeg die tamaties en aftreksel by.
Verlaag die hitte en prut tot ertappels gaar is,
Voeg die res van die bestanddele by behalwe die roosterbrood.
Prut saam vir 5 minute.
Dien op met die gesmeerde roosterbrood.
DEEG VIR BULLYBEEF-SKYWE:
by Kos vir kampeerders met idees vir kampering on Wednesday, April 27, 2011 at 12:26pm
Klits 125 ml melk en 1 eier saam.
Voeg by: 180 ml koekmeelblom
Meng tot gladde beslag.
Doop skyfies vleis (± 1 - 1½ cm dik gesny) in beslag en braai in olie.
TOASTED BULLY BEEF SAMIES:
Bread, margerine and your choice of filling (Try Bully Beef with tomato onion and cheese and chutney)
Prepare sandwich as normal, buttering the outside thoroughly. Place whole on skottel and brown both sides.
KOOL EN BOELIEBIEF:
3 knoffelhuisies, fyngedruk.
700g kool in dun repies gesny
5 ml karwysaad
1 blik boelie
1 k vleisaftreksel of oxo
Soteer die uie & knoffel in bietjie olie tot sag.
Voeg kool & karwysaad by en roerbraai tot glansend.
Braai biefblokkies bruin in dieselfde pan & skep uit.
Voeg meer olie by indien nodig, en braai aartappelblokkies effens.
Voeg aftreksel by, bedek en prut tot sag.
Voeg kool en bief by en meng deeglik.
Geur na smaak en dien warm op.
BULLYROL: [(Maureen van Lill)]
1 x Blaardeeg
1 blikkie bullybief
Green Pepper na smaak (opsioneel)
Kap die ui fyn.
(Ek kook die fyngekapte ui met 'n bietjie water in die mikrogolf vir so 1 minuut net om die ergste branderigheid uit te haal).
Meng die ui en Bullybief.
Rol blaardeeg oop.
Neem die agterkant van 'n teelepel en "smeer" die marmite eweredig oor die blaardeeg.
Skep bogenoemde gemengde bestanddele op blaardeeg. Versprei eweredig. Rol blaardeeg op.
Plaas op bakplaat.
Sny blaardeeg ? moenie deursny nie.
Verf geklitste eier oor vleisrol.
Bak op 180 grade tot goudbruin.
Kan warm of koud geniet word.
Kan ook as hoofgereg bedien word, met slaai daarby.
VINNIGE BOELIEBIEF PASTA:
• 4 uie en groen rissie in repies gesny (opsioneel – braai apart in olie)
Meng bestandele met water of melk en maak aan soos vetkoek deeg. Voeg die boeliebief by. Bak soos vetkoek in warm olie. Strooi Aromat of Fondor oor.
½ Teel Gedroogde pietersielie
1 Blik Soutbeesvleis, fyn gemaak
1 Blik Sampioene in skyfies gesny
2 Teel Bruinsuiker
1 Teel Kerriepoeier
3 Koppie Amper gaar rys
Stel oond op 180C. Soteer uie, spek en knoffel oor lae hitte tot sag. Voeg pietersielie en soetrissie by en soteer nog ‘n bietjie. Voeg die soutvleis en al die sampioene by. Meng suiker, kerrie, blatjang, worcestersous, sout en peper met water en roer goed deur. Voeg by vleismengsel in kastrol en prut oor lae hitte vir 5 minute. Skep rys in ‘n groot genoeg gesmeerde oondbak. Skep vleismengsel bo-op en sprinkel kaas oor. Bak vir 30 minute of tot alle vloeistof geabsorbeer is.
CHAKALAKA BOELIEBEEF: [onbekend]
Ek het altyd die gereg vir die kinders gemaak toe hulle nog in die huis was. Ek het dit ook altyd vir die manne gemaak as ons in die veld is en hulle het gesmul daaraan.
Hierdie is 'n "stew" en niks word gebraai nie. Daar's nie 'n voorgeskrewe resep nie en alles word volgens smaak en grille bygevoeg. Een blikkie "Boelie Beef" vir drie porsies.
Plaas die Boelie Beef in 'n medium pot.
Vul met water totdat die Boelie Beef net bedek is en laat kook.
Sit een blokkie hoender ekstrak by.
Kerf een ui by
Snipper een tamatie en gooi by.
Een telepel knoffel, of na smaak.
Een telepel bruin asyn
Voeg van jou gunsteling kerrie by volgens smaak.
Half tot een telepel borrie.
Sny een medium aartappel in klein blokkies en voeg by.
Jy kan 'n derts appelkooskonfyt of bruinsuiker ook bysit as jy wil.
Plaas die deksel op en laat die goed prut oor 'n lae hitte.
Roer af en toe en druk die Boelie Beef in stukkies soos dit sag word en voeg water by indien nodig.
Net voor die aartappels sag is, gooi jy 'n blikkie chakalaka by. (Medium Spice)
Sodra die aartappels sag is kan jy maar weglê.
Dit is heerlik op pap, rys, roosterbrood of saam met 'n broodrolletjie.
CORNED BEEF HASH CAKES: [Super Food Ideas - Photography by Steve Brown]
1.2kg potatoes, whole, unpeeled
Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.
Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completel
Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.
Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.
CORN BEEF CABBAGE ROLLS:
1 large head cabbage or 2 medium heads
Separate leaves from cabbage. Put leaves in a large cooking pot with a little water; cover and let the leaves steam just until slightly wilted and flexible.
In a large bowl, combine the diced leftover corned beef with the potatoes, thyme, salt, and pepper. Stir in the egg. Shape some of the corned beef mixture into a small ball, depending on the size of the cabbage leaf you are stuffing. Place on the cabbage leaf, tuck sides in, and roll up. Place in a large baking dish or Dutch oven, seam-side down. Repeat with remaining corned beef mixture and cabbage leaves, until all are used. If you have any cabbage leaves left, you can add them to the pot. Pour beef broth over the cabbage, cover tightly, and bake for about 30 to 40 minutes.
Meanwhile, make the sauce. In a saucepan over medium heat, melt the 2 tablespoons of butter. Stir in flour until blended and smooth. Add the milk and continue cooking, stirring, until thickened. Add the cheese and cook until melted. Taste and add salt and pepper, to taste.
Serve cabbage rolls with the cheese sauce.
Kan in platboompan gedoen word by 'n kamp of in jou Buksie-oondjie.
Hierdie kan jou “corn beef’ wees wat van gekookte “Silverside” gemaak word of jy kan die blikkies “bully beef” gebruik.
CORNED BEEF AND RICE:
Corned beef (I used the canned stuff - love that key thingie)
Rice, preferably a day old
How to make Corned Beef & Rice:
This is a very simple one to make, but great for a lazy Sunday morning. This is a comfort food for me - my father used to make it every once in a while when I was a kid.
1.Break up the corned beef in the pan. It's oily enough so shouldn't really be any need for more oil unless your heart is aching for another clog.
2.Add in the rice bit by bit. The corned beef can be quite salty so you'll want at least a 2:1 ratio of rice to corned beef. Break it up and fold together with your weapon of choice.
3.Last, make a well in the center of the pan and cook the eggs about 3/4 of the way through before mixing in with the rest.
Note: An alternative to mixing the egg in is to poach it top by adding the egg after it's all finished on top and letting it sit with the cover on. The runny egg goes well with the salty corned beef.
CORNED BEEF HASH WITH JICAMA: [from MasterCook]
Corned Beef Hash and Cheese Casserole:
2 cups fiesta blend shredded cheese (or cheddar)
Maak in platboompot soos wat jy sou potbrood bak of in jou Buksie-oondjie.
JICAMA - Is 'n soet bolgroente, lyk soos 'n aartappel of raap. Smaak is baie soos 'n "gem squach".
BULLY BEEF BONANZA: [THE BUTLERS]
Friday night supper in our household is a very casual affair. When its not Pizza from Butlers its normally a one pot fits all kinda dish.
Tonight is an oldie but goodie.
1 tin Bully-beef(Corned meat) chopped into very small cubes
Fry the onions in a little olive oil.
Add the remainder of the ingredients and stir frequently until it begins to boil.
Turn down the heat and simmer for 10 minutes, stirring occasionally to prevent burn.
Delicious, oh so very easy, and very little washing up to do. Perfect for a Friday night.
BULLY BEEF BREDIE:
2 kop gevriese gemengde groente
3 aartappels gewas, geskil en gaargemaak
1 kop atchar
Sit die groente, aartappels en bully beer in ‘n braaipan.
Verhit oor lae tempratuur tot by kookpunt.
Voeg die atchar by, meng deeglik.
Bedien met rys of brood.
OWAMBO-SPECIAL: [JOHAN BUITENDACH]
4 blikkies tamatieboontjies [baked beans]
1 blikkie appelkooskonfyt
2 blikkies boeliebeef, in blokkies gesny
2 rissies, fyn gekap
Sit die bestanddele in ‘n pot en prut vir 15 minute tot gaar.
Ook lekker vir ontbyt met brood en gebakte eier.
CORNED BEEF HASH AND CHEESE CASSEROLE: [Recipe By :Ginny Larsen]
½ medium onion -- chopped (or you can use 1/8 cup of onion flakes)
Drain the turnips and cook in boiling water for 10 minutes (20 for jicama, or until tender). Drain. Cut up the corned beef into cubes or shred with fork, and mix both the turnips and the corned beef in a baking dish. Sauté onions. Mix in onions and 1½ cups of the cheese. Beat eggs and stir them into the casserole. Sprinkle the top with remaining Fiesta blend cheese, and the parmesan cheese.
Maak in platboompan met deksel op en kooltjies op die deksel.
CORNED BEEF AND RICE:•
2 Add in the rice bit by bit. The corned beef can be quite salty so you'll want at least a 2:1 ratio of rice to corned beef. Break it up and fold together with your weapon of choice.
3 Last, make a well in the center of the pan and cook the eggs about 3/4 of the way through before mixing in with the rest.
BULLY BEEF WITH RICE AND VEGGIES:
This is a really quick and cheap dinner option. It will take you approximately 15 min to make it, depending on the rice cooking time. It will feed 2 extremely hungry adults or family of 4 (2+2) if you eat regularly In case you want to make more food at a lower cost, just add more rice.
350g of corned beef
3 medium size peppers
1 x tin of sweetcorn (optional)
Step 1: Cook the rice. It is important NOT to overcook it, as it will be heated up again with everything else at the final stage.
Step 2: Cut your corned beef into small cube sized pieces. Cut peppers and onions into large size chunks cut everything into big chunks.
Step 3: Preheat a big frying pan and add some oil olive. When hot add the onions and peppers, and cook slightly. After 3 to 4 minutes add the corned beef and sweetcorn, if you choose to use it. Cook for additional 2 minutes.
Cook lightly, so veg are not over cooked.
Add corned beef and sweetcorn (optional).
Step 4: At this point your rice should be cooked and drained. It is time to add it into your frying pan. Once this task is done everything should be cooked for an extra 3 to 5 minutes. The main point of this phase is to make the rice dry. If you cooked it well and it is not to soggy, your final cooking time will be reduced.
Add earlier cooked rice.
Step 5: Once you can see that all ingredients come together, are well mixed and look cooked, it is done!
Make sure everything is well mixed and hot!
BULLY BEEF AND CABBAGE POTJIE: [POTJIEKOS]
•Heat the oil in a hot Potjie and saute the onions until glossy.
•Add the cabbage and sauce until the cabbage softens.
•Season to taste and add the bully beef cubes.
•Use a fork to mash a few of the cubes.
•Stir and heat over low heat until warmed through.
•Add the noodles.
•Simmer until warm and serve.
CORNED BEEF HASH CAKES: [Source Super Food Ideas Recipe by Dixie Elliott - Photography by Steve Brown]Hash browns are given a meaty make-over in this delicious corned beef version.
•1.2kg potatoes, whole, unpeeled
•350g sliced corned beef, roughly chopped [you can use canned bully beef, not the cheap one, please]
•2 tablespoons wholegrain mustard
•1/4 cup finely chopped chives
•1 cup White Wings Plain Flour
•fruit chutney, to serve
1.Step 1: Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.
2.Step 2: Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completely.
3.Step 3: Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.
4.Step 4: Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.
CORNED BEEF HASH AND EGG:
A hearty dish using ingredients you'll find in your cupboard that's perfect for brunch or comfort food and it'll go down great with all the family!
•340g can corned beef, cut into bite size pieces
•567g can new potatoes, drained and thickly sliced
•198g can sweetcorn, drained
•2tsp English mustard powder
•1tbsp Worcester sauce
•2tbsp vegetable oil
•1tbsp parsley, finely chopped
1.Place corned beef in a bowl, add mustard powder and Worcester sauce and mix well.
2.In a large frying pan, heat oil, add onion and fry until soft.
3.Add potatoes and continue frying until they begin to turn brown.
4.Add corned beef and sweetcorn, continue frying until all the ingredients are heated through.
5.Stir through the parsley, place on a warm serving dish and keep warm. Fry the eggs and serve immediately on top of the corned beef.
6.Delicious served with crusty bread.
CORNED BEEF AND CABBAGE EGG ROLLS: [ THE COOKING BRIDE - LISA B]
•1 - 1½kg cooked corned beef, diced
•1½ cups steamed or roasted cabbage, chopped
•10-12 egg roll wrappers
1.In a medium mixing bowl, combine corned beef and cabbage. Season with salt and pepper if desired.
2.Lay one egg roll wrapper on a flat surface so that one of the points is facing you. Spoon about 1-2 tablespoons of the corned beef and cabbage mixture horizontally along the widest part of the wrapper. Using your finger, dab a little water on the end of the point closest to you. Fold the point over the mixture.
3.Dab water onto the two outer corners. Fold them into the middle, forming something that resembles an open envelope.
4.Gently roll the wrapper towards the remaining point, being sure to tuck in any loose edges. Seal the point with another dab of water.
5.Heat the oil in a large skillet over medium high heat. When the oil is ready, reduce heat to medium. Working in batches, add the egg rolls to the hot oil. Fry until the wrapper is crispy and golden brown, about 3-5 minutes, turning halfway through.
6.Remove eggrolls from the hot oil and drain on paper towels. Sprinkle with additional salt if desired.
Today's recipe: A reuben sandwich in a casserole: leftover corned beef with sauerkraut and Swiss cheese.
I might cook some egg noodles or add some caraway or spinach or top it all with mashed potatoes. It's a casserole: it's flexible!
16 ounces good sauerkraut (typically, this means from a jar or bag from the refrigerated section) rinsed, drained and squeezed
1/2 cup light Thousand Island dressing (how to make 1000 Island dressing)
Preheat oven to 350F. Spray 8x8 or 9x9 or pie dish with cooking spray. Mix all ingredients. Arrange in dish and bake for about 30 minutes.
STUFFED CORNED BEEF PIES: [jehan can cook]
•12 oz Corned Beef
•2 whole scallion, finely chopped
•10 sprigs thyme, leaves removed and chopped
•1 tsp parsley, finely chopped
•1 tbsp canola oil + enough to fry bake
•1 float bake recipe [scon mix/puff pastry or bread dough]
1.Make the dough for the bake, then set it aside to rise.
2.Meanwhile place a large frying pan on the stove over medium heat. Add oil and butter. When butter has melted add onion and sautee until soft, for about 3 minutes. Add garlic and thyme and cook for an additional 30 seconds, stirring frequently.
3.Add corned beef and using a large spoon, break into smaller pieces. Add scallion and pepper and cook for 5 minutes, stirring occasionally. Set aside to cool.
4.At this point the dough should be ready. Now on a floured surface, roll the dough to ½ inch thickness and cut with a 5 inch round cutter. A drinking glass will also do the trick.
5.Place the circle of dough in you palm then take a spoonful of the cooled corned beef and place it in the middle.
6.Pinch the edges of the dough to form a seal around the corned beef mixture, forming a ball. Place on a floured surface and flatten gently with you palm. Do this slowly to ensure that the stuffing doesn’t burst through the dough.
7.Place a deep saucepan over a medium fire.
8.When oil is hot, carefully place bake into the oil and fry until golden brown, flipping once to brown both sides.
9.Remove from oil with a slotted spoon and place on a plate lined with paper towel to drain and cool. Serve warm.
If the dough is still a bit raw on the inside but the outside is completely cooked, this means the heat is too high. I’ve found that 3 minutes per side was perfect.
CORNED BEEF AND POTATO PIE: [tesco real food -Customer recipe by Julia Kiss]
•40 mins to prepare and 40 mins to cook
medium sized potatoes (such as Maris Piper or King Edwards)
knob butter, to saute the chopped onion
tin of good quality corned beef choped up
knob, butter to add to the mashed potatoes
pinch salt, to season the mashed potatoes
pinch white pepper, to season the mashed potatoes
Boiling the potatoes with a stock cube in the water adds more flavour. The filling can be made the day before ready to assemble the pie when needed.
CORNED BEEF POTATO CAKES:
•4 cups peeled, large diced potatoes (about 1 lb. potatoes)
•1/4 cup whole milk, heated
•2 tablespoon melted unsalted butter
•1/2 cup diced corned beef
•2 tablespoons unsalted butter (for cooking)
•1 tablespoon finely chopped chives
1.Start by boiling the potatoes until tender. Add the diced potatoes to a large pot of liberally salted water. Bring the water to a boil, and boil until the potatoes are tender. It can take up to 15 minutes for the water to boil and then another 8-10 minutes for potatoes to become tender.
2.Once potatoes are tender, drain in colander but do not rinse. Add drained potatoes to the bowl of a stand mixer and then add the warmed milk, kosher salt and black pepper.
3.Mix well on medium speed until potatoes are light and whipped. Add the flour, melted butter, corned beef and onion powder.
4.Turn the mixer on medium then add the egg as the mixer works the dough. Whip until combined. Scrape down sides of the bowl as needed.
5.In a large skillet, add the two tablespoons of butter over medium high heat. Once melted, use a 1/4 cup measure sprayed with non-stick spray to add potato batter to the pan. Cook four cakes at a time, three minutes per side. Flip the cakes carefully because they will not be very firm overall. Use the side of the spatula to reshape the cakes as needed.
6.Once the potato cakes are done, place on a platter in single layer - do not stack. Sprinkle with chives.
7.Repeat the process with remaining batter. Add more butter or non-stick spray to the skillet if needed during the process.
8.Serve immediately as is or with sunny-side up eggs.
that potato cooking time is included in prep time. Only the time to cook the actual potato cakes is included in cook time.
CORNED BEEF HASH PATTIES: [By The Canadian Living Test Kitchen]
•Portion size 8
12oz (340 g) corned beef
1/4tsp) (1 mL) salt
In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.