P & D Marsh Models PDPW107 Luggage (Suitecases) (PK12) Whitemetal OO Gauge
Peters Spares Model Railways - Mon Feb 17 02:17:28 GMT 2020 [web3] Month: August 2014 - SA Cooking
Heat 1 tablespoon of the oil in a large, heavy-based saucepan over high heat. Sprinkle the beef with salt and pepper and dust with flour. Cook, in batches, for 3–4 minutes each side or until browned. Remove from the pan and set aside. Heat the remaining oil in the pan. Add the onion, garlic and celery and cook for 5 minutes or until softened. Return the beef to the pan with the bay leaves, tomato paste, vinegar, beer, stock and sugar and bring to the boil. Reduce heat to low, cover with a tight-fitting lid, and cook for 3–3½ hours or until tender. Remove the beef from the cooking liquid and use 2 forks to shred. Discard any fat. Return beef to the pan and mix with the cooking liquid. Allow to cool completely. Preheat oven to 200°C (400°F). To make the pastry, place the butter and water in a saucepan over high heat and bring to the boil. Remove from the heat and stir in the flour and salt until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Roll the pastry out to 2mm-thick and cut out 4 x 16cm rounds. Line 4 x 9½cm-round lightly greased pie dishes with the pastry. Divide the beef mixture between the pastry cases. Cut out 4 x 12½cm rounds from the remaining pastry and use to top pies. Press the edges to seal and trim the excess pastry. Use a small, sharp knife to cut a slit in the top of the pies. Brush with the egg and cook for 30–35 minutes or until the pastry is cooked through and golden. Makes 4.
1lb potatoes – sliced lengthwise to 1/4 in thickness (I use fingerlings)
Plat aartappels alla Marieta
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.
6 tablespoon(s) (3/4 stick) cold unsalted butter , cut into 1cm pieces
2 tablespoon(s) (add more as needed) extra-virgin olive oil
1/2 cup(s) grated Gruyère cheese
180g Camembert cheese, sliced into 1/8-inch strips
1.Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal.
2.Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil.
3.Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
4.Bake the tart: Preheat oven to 190 degrees C. Roll out the chilled dough into a 35cm circle and place it into a tart pan; set aside.
5.Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
6.In a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes.
7.Remove the tart and brush it with the remaining oil. Serve warm
Bak: 40 minute
Oondtemperatuur: 220 ̊C
• 500g (900ml) witbroodmeel
• 10g droë kitsgis
• 20ml suiker
• 10ml growwesout
• 50 ml ekstrasuiwer olyfolie
• 250 g halfgaar baba-aartappels, middeldeur gesny
• 12 huisies knoffel, geskil
• 80 g chorizo-wors
• 80 g chèvre (bokmelkkaas)
• takkies vars roosmaryn
• 30 g vars roket
1 Sit die meel in ’n groot bak. Meng die gis, suiker en 30ml meel met 125ml warm water in ’n klein bakkie.
2 Maak ’n holte in die middel van die meel in die bak. Voeg die vloeistofmengsel by en werk die meel geleidelik van die rande van die holte af in terwyl jy geleidelik nog 250ml warm water byvoeg.
3 Keer op ’n liggies meelbestrooide oppervlak uit en voeg die sout by. Knie vir 10 minute, of gebruik die deeghaak van ’n voedselverwerker en knie tot ’n gladde, soepel deeg. Sit die deeg in ’n liggies gesmeerde bak en bedek dit met ’n klam vadoek. Laat dit eenkant rys tot dubbel die grootte.
4 Knie weer goed en laat dan vir vyf minute rus. Strooi ’n dun laag meel in ’n bakplaat. Druk die deeg met jou handpalms in die plaat vas. Laat dit vir 10 minute rys terwyl jy die vulsel berei.
5 Vulsel Laat die deeg effens rys en drup dan olyfolie oor. Druk jou vingers in die deeg sodat daar oral op die oppervlak kepe is.
6 Pak die aartappels, knoffelhuisies, chorizo, kaas en roosmaryn op die deeg. Strooi growwesout oor en bak vir 10 minute. Verminder die oondhitte na 180 ̊C en bak vir nog 20 tot 30 minute tot deurgaar. Sit voor met roketblare bo-oor en geniet dit saam met nog olyfolie of ongesoute botter.
for the spicy peach caramelized onions:
1/4 cup peach reserves
In a large bowl, combine beef, veal, Tabasco, s&p. Form into four hamburger patties. Preheat a grill to medium-high heat and place hamburger patties on the grill. Grill the first side for about five minutes, flip, and grill for another two to three minutes. In the last minute, place brie on top of patties and let it melt. Remove patties from the grill and place on a plate to rest before serving. To serve, place hamburger on a bun, top with bacon, spicy peach caramelized onions, and bun. Serve with a big ass BEER!
Preheat a skillet to medium heat. Melt the butter and add onions with red pepper flakes, s&p. Stir to combine and cook until starting to turn golden brown. Add the peach reserves and continue to cook until golden and caramelized about 10 to 12 minutes. Remove from heat to cool slightly.
• 8 groot eiers
• olie vir braai
• 2 ryp tamaties, gekap
• 100 g sampioene, liggies gebraai
• 8 pikantrissies, middeldeur gesny
• 100 g ham- of beesvleisskaafsels
• 3 ml elk droë basilie en origanum (of ’n klein hand vol vars)
• 100 g gerasperde mozzarella
• slaai om voor te sit
1 Klits die eiers in ’n bak. Geur met sout en varsgemaalde swartpeper.
2 Verhit ’n bietjie olie in ’n groot pan. Voeg die eiers by en kantel die pan om die bodem te bedek. Gebruik ’n spatel en lig die gaar eier van die kante af op sodat die rou eier onderin kan loop.
3 Wanneer die bokant amper gestol het, strooi die bolaag-bestanddele oor met die kaas laaste. Sit onder ’n warm element (rooster) tot die kaas begin borrel. Sny in skywe en sit voor met slaai.
*In en om die huis*
Roast Beef with a difference!!
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours