Mieliepap balle

Door: Home fires

Dad balle
Make good stywe mieliepap with approximately 1 1/2 heads flour.
Mix dabe in:
- 1 Can Suikermielies
- 2 outfits gebraaide bacon
- 1/2 Canner Tamatie & Ius Mixture And Worcester Sous after taste
- 1 Head Gerasperde Cheddar cheese
Let the mixture effens decay.
Role than stywe frikkadel size balle and suit in a lubricated oondpan.

Sous
Mix 1 Litre Cream with 1/2 outfit sampioensop, and add oorblywende tamatie and ius mixture dabe.
Add by after taste: Blatjang, Speserye and Worcester sous.
Throw the sous ear that dad balle and make seker that dad balle good cover is, and then throw gerasperde cheese and origanum bo-on.
Bak @ 180 °c vir 45 min (or until that cream home get fat).

Lamb sosaties

Lamb Sosaties
(Makes 12 skewers)

You need:

12 skewers, soaked in water overnight
1,5 kg leg of lamb, thick rib or shoulder, deboned and cut into 25 mm cubes
2 medium onions, halved lengthways, peeled and blanched in boiling water for 5 minutes (retain water), refreshed in ice water and layers separated
100 g (2/3 cup) dried apricots, soaked in onion water

Curry marinade:

4 large onions, sliced
15 ml mild curry powder (any generic brand will do)
1 clove garlic, crushed
30 ml cooking oil • 750 ml vinegar
45 ml sugar
45 ml apricot jam (or 30 ml brown sugar)
4 bay leaves
7 ml salt
5 ml turmeric
Pinch of pepper
Pinch of chilli powder

Here’s how:

Sauté the onion in heated cooking oil until transparent.
Add the curry powder and fry for about two minutes.
Add all the remaining ingredients and simmer for a few minutes more. Set aside to cool.
Drain the meat, cover with the curry marinade and leave to marinate overnight.
Thread the skewers, alternating the meat, apricots and onion pieces.
Grill slowly over hot coals.

Braai tips:

If using bamboo skewers (which is preferable), soak them in cold water overnight so that they don’t burn easily.
Coat the skewers with olive oil before threading to prevent the meat from sticking.
Don’t thread the ingredients too closely together on the skewers.

Recipe from Getaway travel blog

Groenbone en niknaks gereg

Gaar boontjies
Gerasperde kaas
Spek en uie gebraai
witsous
1 pak niknaks gekrummel

Pak 2 lae vna alles.
Bak by 180°C tot goed warm.

So maklik soos dit.

Mieliebrood

1 k koekmeel 1 k mieliemeel
3 t bakpoeier 1 t sout
125 ml olie 125 ml suiker
3 eiers 1 blik geroomde suikermielies

Klits die volgende saam: olie, suiker en eiers. Sif droë bestanddele saam en voeg by eiermengsel. Roer mielies by. Giet in broodpannetjie en bedek liggies met foelie. Bak by 180ºC vir ongeveer 1 uur.

Aartappel en cheddar rolletjies

4 groot aartappels, geskil
300 g sterk cheddarkaas, gerasper
2 eiers, geklits
60 ml gekapte pietersielie
knippie rooipeper, of na smaak
sout en varsgemaalde swartpeper na smaak
6 velle filodeeg
sowat 50 ml gesmelte botter
sowat 150 ml olyfolie
30 ml gekapte pietersielie

Kook aartappels tot sag. Druk fyn met 'n vurk. Daar kan nog stukke in wees. Voeg kaas, eiers en pietersielie by. Geur met rooipeper, sout en peper. Plaas een vel filodeeg op jou werkoppervlak. Smeer met gesmelte botter. Plaas 'n tweede vel deeg bo-op. Smeer weer met gesmelte botter. Herhaal met 'n derde vel. Skep van die aartappelvulsel sowat 5 cm van
onderkant van deeg in 'n lang wors. Vou deeg oor vulsel. Vou kante weerskante oor vulsel en rol op. Herhaal met die res. Maak toe met kleefplastiek en laat koud word in yskas. Sny koue rol
in skywe van sowat 3 cm. Verhit olyfolie in pan en braai sirkels weerskante vir sowat 3minute. Dreineer op kombuispapier. Sprinkel gekapte pietersielie oor en sit warm voor.

Mieliebrood

70 g (150 ml) mieliemeel
265 g (550 ml) koekmeel
12 g (25 ml bakpoeier)
15 ml suiker
2 ml sout
450 ml melk
80 ml olie
3 eiers
1 x 410 g-blik mieliepitte, gedreineer

Voorverhit die oond tot 180°C. Smeer en voer 'n broodpan uit. Sif die droë bestanddele saam. Klits die melk, eiers en olie saam. Voeg die melkmengsel en mieliepitte by en meng liggies. Giet die mieliemengsel in die broodpan en bak vir ongeveer 1 uur.