Tumhare sath mere silsle na milte they, | Urdu Poetry, Sad Poetry, Urdu Shayari, urdupoetry.ooposts.com
Tumhare sath mere silsle na milte they, | Urdu Poetry
Tujhe ganwa ke meri jaan muje yakeen aya,
Ke log mujhse mere vastey na milte they.. C4D Renders - C4D Render - Baka Renders - www.BakaRenders.com - Anime Renders - Comic Renders - Game Renders
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Filesize: 467 KiB
Date added: Sep 25, 2012
Displayed: 838 times Hierdie resep is gemaak op Pasella by die Cape Town Hotel School.
2 murgpampoentjies, gerasper
60ml gekrummelde bloukaas
1 rol broskorsdeeg, ontvries*
Rol die deeg uit en plaas in 'n gebotterde pan (23cm). Plaas in die yskas.
Geur die hoender met sout en peper en prut, bedek ongeveer 20 minute met water tot sag. Laat afkoel en ontbeen.
Braai die ui in die warm botter tot liggies verkleur. Voeg dan die murgpampoentjies by en braai nog ‘n rukkie. Voeg die hoender en bloukaas by. Plaas die hoendervulsel in die voorbereide pan en bo-op die deeg. Besprinkel met cheddarkaas. Meng die eier en melk en gooi dit bo-oor. Bak ongeveer 30 minute by 180C of totdat die eiervulsel gestol is.
(Vir in geval jy jou eie wil maak)
Sif die koekmeel en sout in 'n verkilde mengbak. Vryf die botter in. Voeg yswater in die meel en bottermengsel totdat dit deeg vorm. Bedek die mengbak met kleefplastiek en plaas in die yskas vir 30 minute. Dit kan tot 3 maande gevries word.
Creamy Chicken Tart
2 baby marrows, grated
60ml crumbled blue cheese
60ml crumbled cheddar
1 roll shortcrust pastry, defrosted *
Roll out the pastry and line a buttered pan of 23cm. Leave in the fridge.
Flavour the chicken with salt and pepper and simmer, in water for about 20 minutes, till soft. When cool, take out the bones.
Fry the onion in warm butter to soften, add the baby marrows and fry a little longer. Add the chicken and the blue cheese. Spoon into the prepared pastry. Sprinkle the cheddar over. Mix the egg and milk and pour over. Bake at 180C for about 30 minutes or till the egg mixture is set.
Sieve the flour and salt into a cold mixing bowl. Work the butter in with your fingers. Add the water to form a dough. Cover the bowl with clingplastic and leave in the fridge for 30 minutes. Then it is ready to roll out and use.