Die wêreld van kaas | Carletonville Herald
Kaas is een van die veelsydigste voedselsoorte wat daar is. Daar is dosyne soorte vir die elegantste onthaaltafels. Dit is ’n uitmuntende bron van vitamiene A en D wat noodsaaklik is vir gesonde oë en vel. Dié vitamiene is ook noodsaaklik vir die opname van kalsium en fosfate deur die bene. Dit is ’n hoogs verteerbare voedsel en ’n waardevolle plaasvervanger vir ander proteïenkosse. ’n Stuk kaas van 450g is in proteïenwaarde gelyk aan 680g rou beesvleis, vis of ’n dosyn eiers.
Spek- en eierpasteie
Voorverhit die oond tot 150° C. Bak repies spek (volgens die aantal holtes in ’n muffinpan) liggies vir 5 minute in ’n pan. Plaas ’n repie van die spek om die rante van elke holte van ’n kleefvrye muffinpan. Klits 6 eiers, 200 ml melk, 50ml elk Cheddar- en Goudakaas, gekapte pietersielie en geurmiddels saam. Verdeel ’n handvol kersietamaties, gehalveer, tussen die muffin-holtes en bedek met die eiermengsel. Bak vir 25 minute of tot goudbruin.
Kook 400g vars of gedroogde linguine (enige ander soort pasta kan die linguine vervang) tot al dente en dreineer. Reserveer 125ml van die kookvloeistof. Plaas sap van 1 suurlemoen, 100g gladde maaskaas, 200g gekrummelde Ricotta, die gereserveerde kookvloeistof en 100g gerookte salm by die warm, gekookte linguine. Bedien dadelik met vars roket en Parmesaansnysels.
Heat 25 g butter and 12,5 ml oil in a large saucepan and add 600 g lean minced beef, brown well. Remove meat and set aside. Add 1 chopped onion and green pepper. Sauté for four minutes. Return meat to pan and add 300 ml beef stock (made from 1 stock cube), 1 x 410g whole peeled tomatoes (chopped with the liquid and mixed with a packet tomato soup powder); mix well and bring to the boil. Reduce heat, cover and simmer for 30 – 40 minutes until meat is tender. Add 250g macaroni (cooked in boiling salted water and drained) and 1 x 410 g can whole kernel corn (drained), stir and heat through. Season well, spoon into a serving dish. Arrange triangles of Gouda slices on top just before serving with a tossed green salad.
Sauce: Fry 2 finely sliced onions in 50g butter until golden and stir in 25g brown onion soup powder and 400ml water. Bring to the boil, reduce heat and simmer, stirring, for 5 – 8 minutes until sauce is thick. Gnocchi: Prepare according to packet instructions and place in a bowl; spread sauce over gnocchi and sprinkle with 100 ml grated Parmesan cheese and 250ml Cheddar cheese. Grill until cheeses have melted and serve with a salad.
Sift together 425ml wholewheat flour (replace husks), 350ml flour, 7 ml bicarbonate of soda and 5 ml salt. Add 10 ml brown sugar. Rub in 250 ml mashed potato and add 500 ml plain yoghurt, mix well. Turn dough into a well greased 220 mm x 100 mm loaf tin. Sprinkle with 250 ml grated Cheddar cheese and bake 1¼ hours until firm and well risen.
Blend together 1kg mashed potato (warm), 30 ml flour, 30 g melted butter, 1 extra-large beaten egg, salt and freshly ground black pepper. Mould into a deep, well-greased, 300 mm-diameter pizza plate. Bake at 190° C, about 20 minutes, until golden brown. Spread 200 g can tomato and basil sauce over potato base, followed by 250 g thinly sliced salami, 375 ml grated Cheddar or Mozzarella cheese and 60g black olives. Place under preheated griller until brown. Serve immediately.