November 2018 – Page 53 – Vigrx
Posted on November 1, 2018 May 4, 2018
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vigrx plus in islamabad | does vigrx plus really work Maak hardehout vuur met 3 stukke hout op een kant van jou Weber. Sodra die ergste vlamme begin afneem, sit jou rooster regop op die kant teenoor die vuur en hou in posisie met stuk draad wat aan die Weber se handvatsel vasgemaak is en dan gebuig op die ander punt om hakie te vorm wat aan die rooster gehak word.
Hou maar jou ribbetjie dop en draai in die begin so elke 15 minute om, sodat albei kante van die ribbetjie eweredig gaar kan word.
Onthou om ook só te draai dat die kante wat bo is na onder gaan en so stadig maar seker gaar word.
Sprinkel elke keer met suurlemoensap. As dit lyk of jou kole begin uitbrand en jou hitte begin afneem, sit net een stuk hout op ‘n slag op om die hitte konstant op medium te behou.
As jou vuur te warm is, gaan jou ribbetjie brand voor hy gaar is.
Hierdie ribbetjie het so 2 en half ure gerooster voordat ek dit afgehaal het.
Ek het dit bedien met gebakte aartappel met creme fraiche (suurroom) en eenvoudige tamatie & blaarslaai.
Chicken, Pea and Beer Pies:
2 or 3 spring onions – chopped
a small handful of cooked leftover chicken
a palm full of fresh garden peas
Pan-fry the mushrooms, leeks, onions and garlic and let them sweat off any excess juice.
Take your leftover chicken, tear it up roughly into strips and add it to the pan.
Chuck in the peas and then a splash of beer. Be stingy – think of it as though you’re giving a six-year-old kid a little taster. (Keep the rest for yourself.)
Add a splash of cream and let the sauce cook down.
You want the filling to be juicy but not overly moist otherwise when you braai the pie it’ll disintegrate into a soggy bomb.
Mussel and Prawn Pies:
8 prawns, cleaned, deveined and shelled
coriander – fresh and chopped
2 or 3 spring onions – cut in half and sliced into thin strips
Dump the mussels in a pot, add a splash of white wine, put the lid on and steam until they open up.
Take them out of the shells, remove the beard (if you haven’t already done so) and set aside. Clean your prawns, remove the shells and seal them off in a pan with a knob of butter and the garlic.
Add the mussels to the saucepan with a splash of cream and a little drizzle of the salty water you steamed the mussels in.
Mix the whole lot up, chuck in the spring onions and let it simmer until the sauce has cooked off a little.
As with the chicken, pea and beer pies above, the mixture must not be too moist.
Spinach and Feta Pies:
a whole bunch of spinach – rinsed and remove the pith
Preheat a pan and add a couple of knobs of butter.
Add your spinach, onion, garlic salt and pepper and stir around till the onion is soft and the spinach cooked.
Spinach and butter are best friends – you can almost never add too much butter.
Remove from the heat, let it cool down, and then crumble some feta over the spinach.
If you don’t have the energy to make your own pastry, just buy some rolls of puff pastry from the store.
One sheet of pastry will make three pies.
Whatever you do, try and keep the puff pastry as cold as possible. Roll it out and cut it into six even-sized squares.
Scoop a biggish spoonful of whichever filling you’ve made on to the centre of one square.
Cover with another square and push the sides together using your fingers or the tines of a fork, ensuring that it’s completely sealed up.
Repeat with the remaining squares of pastry.
Brush the pastry with a little egg white, and using the tip of a knife, cut three small incisions on top of each pie – this will stop the pies from exploding when they’re on the grid.
Put your pies in the fridge so that they harden up a little before you braai them.
Once the fire is ready with nice medium coals, place your pies inside one of those braai grids that close up (the same one you use for a boerie).
There’s no need to grease the grid – there’s load of butter in puff pastry, which will prevent it from sticking.
Take a couple of bricks and stack them on either side of the fire (about four each side).
Place the grid on top of the bricks and turn the pies often to avoid burning them.
If the pies start spitting at you, best you jump out of the way until they’ve calmed down and if they break open it probably means you weren’t turning them often enough or your mixture was too soggy. (If at first you don’t succeed, you should try, try, and try again.)
When the puff pastry is nice and golden brown, your pies are ready to eat.
The taste of puff pastry cooked over coals is unbelievable and I can’t think of a better way to get that smoky flavour to infuse in a pie. Delicious.
Recipe by Justin Bonello and adapted by Stephanie Kohrs Ferreira
Photo: Stephanie Kohrs Ferreira
GIDEON SE SAMPIOENE MET SPEK
Ongeveer 14 knoppie sampioene
7 spek repies, middeldeur gesny
2 eetlepels gekneusde knoffel
Ons het gisteraand hierdie sampioen- en spek sosatie gemaak vir ‘n bykos saam met die ontbeende lamsribbetjie rol.
Meng die marinade bestanddele saam.
Laat lê kleinerige sampioene wat liggies geprik is al in die rondte in die mengsel van olie vir omtrent twee ure.
Neem ‘n repie spek en sny dit in die helfte en draai dit om die geweekte sampioene, ryg op ‘n sosatie stokkie.
Doen so vier sampioene op ‘n stokkie en braai op die kole tot goudbruin en geniet.
SMOKED SNOEK BRAAI
snoek or any other fillet of fish
about 1/2 chopped pineapple
Rub in the salt, pepper, garlic, butter, lemon juice and orange juice into the fish both sides.
Layer the onion rings and pineapple slices on top. Put a few drops of olive oil. (about 1 Tblsp)
Seal properly with foil.
Braai each side for 25min on a simmering flame, no open flame!
GEELSTERT OP KOLE GEBRAAI
Geelstert met savory rys en mengelslaai, dit was nou heerlik!
groen chillie, opgekap
Strooi alles oor die gevlekte vis, sit op foil in ‘n toeknyp rooster en braai vir 30 min.
Resep en foto:Marian van Deventer
Meng alle bestanddele behalwe die mossels, wors en pietersielie.
Pak mossels met skulpkant onder in plat bak.
Giet gemengde sous in elke skulp ‘n bietjie en giet res bo-oor en laat staan vir ‘n halfuur.
Braai mossels op matige kole vir 8 – 10 min en giet orige sous bietjie vir bietjie oor mossels terwyl jy braai.
Sprinkel gebraaide worsie stukkies oor mossels asook die pietersielie.
LIEZL SE OEPSIES
1 pakkie soet cherries
n bietjie Jimmies sous
Ryg eers die spek se punt op n stokkie gevolg deur n cherrie
Vou dan die spek halfpad om die cherrie en herhaal die proses
Ons het die spek dubbeld oor die lengte gevou en dit so opgeryg
Smeer dan n bietjie jimmies oor die die oopsies
Braai dan op die kole tot spek goudbruin en krakerig is
Resep Liezl Louw
5 x 250 ml wit of bruin broodmeel
62.5 ml melkpoeier
60 ml sagte botter of margarien
Meng al die droe bestanddele in n groot mengbak en maak n holte in die middel. Giet louwarm water bietjie vir bietjie by en meng tot n stywe deeg. Voeg nou die botter by en knie dit by die deeg in. Hou aan tot die deeg glad en elasties is. Vorm die deeg in n bal en smeer met olie en laat rys op n warm plek tot dubbel die volume.
Maak seker die vuur brand al. Jy het matige kole nodig. Knie die deeg af en knyp klein balletjies af. Rol elke balletjie effens platter met n koekroller op n meelbestrooide oppervlak. Laat weer rys.
Pak die broodjies op n gesmeerde rooster en braai hoog oor matige kole. Draai gereeld en rooster tot die broodjies hol klink as daarop geklop word.
POTATO BAKE ALA COETZEE ON THE COALS
Slice potatoes in 10-12mm slices.
Sprinkle foil with olive oil.
Add aromat and flame grilled barbecue spice.
Bake on fire at moderate heat for 40-60 min till potatoes are soft.
Mix cheddar and mozzarella with sweet chili and garlic.
Place cheese mix on potatoes and bake for 19-15 min.
Mix sweet chili and mayonnaise and drench potatoes.
Recipe posted by Coetzee Neettling
Photo: Coetzee Neethling