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potbread | Kreatiewe Kos Idees
Recipes, Kitchen, Home and Garden Tips.
POTBROOD met potato bake, kaas en paprika
Smeer jou bak lekker dik met botter
Maak bolletjies en pak in jou bak
Bak vir 40 na 45 min by 180C
As uit die oond kom, gooi gerasperde kaas en parika oor
In albei gevalle kan jy dit net so ‘n half uur los om te rys voor jy dit bak
POTBROOD met spek, olywe en feta
Knie die deeg net effe deur
Smeer jou bak goed met botter
Sit die deeg net so heel in die bak
Druk die deeg lekker plat in die bak met jou vingers
Neem 2 velletjies spek (rou), snipper dit met jou vingerpunt oral in die deeg in
4 na 5 olywe, ook in stukkies gebreek, druk oral in
Halwe wieletjie fetakaas, gefrimmel, gooi bo-oor en druk vas met jou handpalm
Gooi oor, Ina Paarman se Olive and Rosmary speserye
Bak ongeveer 35 na 40 min by 180C
In albei gevalle kan jy dit net so ‘n half uur los om te rys voor jy dit bak
This entry was posted on November 2, 2016, in Braai/braaivleis bygeregte, Bread/brood and tagged bacon, braai, braai bygeregte, bread, Brood, cheese, feta, kaas, olives, olywe, oven baked bread, paprika, potbread, potbrood, spek, vetkoekdeeg, winkeldeeg. Leave a comment
Resep : Koskapperjolle 2
• 240 g Cake flour (500 ml)
• 20 ml Baking Powder
• 2 ml Salt
• 5 ml Mustard powder
• 100 g Butter
• Approximately 100 ml Milk
• 1 Egg – beaten
• 120 g Ground Biltong (250 ml)
• 200 g Smooth cottage cheese
• 30 ml Chopped parsley
• Freshly gound pepper to taste
• Mayonnaise to moisten
• 15 ml Lemon juice
To make the dough sift tohether the dry ingredients. Cut butter into the flour with a knife and then rub it in with your fingers until the mixture resembles dried breadcrumbs.
Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10mm thick.
To make the filling mix all ingredients together and spread over the dough keepin 25mm clear along the edges. Roll up dough like a Swiss roll and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25mm slices and arrange them – cut side down – on the bottom of a greased No.3 cast iron pot. Begin in the centre and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire – put a few small hot coals on the lid and bake for 20 – 30 minutes until the bread is golden brown and cooked. Turn out – cool slightly – and then serve with crisp vegetable sticks and lettuce leaves.
This entry was posted on April 14, 2013, in Recipes/resepte and tagged biltong, deegcottage cheese, dough, maaskaas, potbread, potbrood. Leave a comment
The Paint Factory was established in 2007 and its existence is mainly thanks to government’s investment in housing projects in the Eastern Cape. From modest beginnings, where the factory only manufactured selected products with very limited flexibility, it has expanded into a highly effective production unit. Supplying developments, government or private owners is now only a small segment of our business. The Paint Factory has successfully cemented itself amongst the leading suppliers of paint in the Eastern Cape.
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