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Biltong Slaai Resepte (vars en gebak)
Aartappel gebak met biltong- bron onbekend
Biltong potato bake with sun-dried tomatoes and mushrooms
– 1kg potatoes, sliced
– A handful of sun-dried tomatoes in oil, drained and chopped
– 100 grams of biltong, sliced
– 1 punnet button mushrooms
– 250 ml milk, at room temperature
– two handfuls of grated cheese (optional)
– 50 g biltong dust
1. Put the potatoes on to par-boil. Depending on the size of your slices, this should take 10 – 20 minutes. This isn’t obligatory: you could always assemble the bake with raw potato slices, you’ll just have to keep it in the oven for over an hour.
2. Slice your mushrooms, heat about a tablespoonful of butter in a large pan, and add them only when the butter is hot. Stir them about on a high heat (it helps to have a non-stick pan here, but it’s not essential) until they’ve cooked down and look delicious, about 10-15 minutes.
3. Meanwhile, start with the white sauce: melt the leftover butter at a medium heat, then add the flour. Stir for a few minutes with a wooden spoon, until bubbling but not browned. Add a splash of milk and stir like crazy. When the milk is fully incorporated, add a little more and repeat. When you’ve added about half of the milk, switch to a balloon-whisk and carry on applying elbow grease. Lumps? Shame on you. Whisk harder. (Or, if that’s not working, you can always sieve them out and start again in a new pot.) When it’s thick enough to coat the back of a spoon, and no floury taste remains, take it off the heat.
3. Drain the potatoes. Leave them to cool down in the colander, then layer in a dish.
4. Pour the white sauce over the potatoes, and mix in the biltong and sun-dried tomatoes.
5. Sprinkle cheese over the top, then finish with breadcrumbs and biltong dust.
6. Bake at 180 degrees for about 30 minutes, or until it’s browned and potatoes are tender.
(Dit lewer 6 porsies)
60 ml balsem-asyn
3 agurkies, gekap 2 hardgekookte eiers, in skyfies gesny
Pasta Biltong Slaai
Marietjie Jansen van Vuuren
Kook pasta tot gaar in sout water,gooi gekerfde biltong by,mayonaise, n bietjie kondensmelk en greenpeppers fyn gesny.roer deur en sit in yskas.geniet dan saam met lekker braaivleis of enige iets van jou keuse..♥
Aartappel en biltong slaai
Slaai, 6 groot aartappels, 250ml biltong (gekerf), 2 uie fyn gekap, 15ml(1e) vars pietesielie.
375ml (1/2 k) mayonnaise, 125ml (1/2k) gewone jogurt, 125ml (1/2k) kondensmelk, 2,5ml (1/2t) sout.
Kook aartappels in soutwater tot amper sag n mes moet net deur aartappels kan steek. Laat afkoel, trek skille af en sny in skywe. Voeg ander bestanddele by en roer liggies. Sous- meng bestandele en giet oor aartappels.
1pk skulpie pasta
Kwart kp peppadews gekap
1blk heelpit mielies
1kp kaas in blokkies
Kwart kp kondensmelk
Rissie en Biltong Pastaslaai
250g vlinder of skroef pasta 1 bossie sprietuie, in skyfies gesny
julienne van 2 groot skoon geskraapte wortels 1 groot lemoen, geskil & insegmente verdeel
1-2 vars brandrissies, ontpit in skyfies gesny 150g gesnyde beesbiltong
50ml vars gekapte pietersielie 5ml speserye vir slaai
100ml KNORR songedroogde tamatie-en-olyfolie
Kook pasta volgens die aanwysings op die pakkie. Dreineer en gooi in ‘n groot slaaibak. Besprinkel met 50ml van die slaaisous en meng goed. Voeg die res van
die bestanddele by en meng goed deur. Sprinkel die oorblywende sous oor. Lewer 4-6 porsies.
This entry was posted on May 14, 2013, in Recipes/resepte, Salads/slaai and tagged Aartappels, argurkies, avocadopeer, balsamic viniger, balsamiese asyn, biltong, blaarslaai, botter, brood krummels, butter, cheese, corn, dijon mosterd, garlic, greenpeppers, kaas, knoffel, Kondensmelk, mayonaise, mielies, mushrooms, olive oil, olyfolie, onion, parsley, pasta, peach, peppadew, perske, pietersielie, sampioene, songedroogde tamaties, sprietui, springonion, sun dried tomatoes, ui.	Leave a comment