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Comments Off on Cheddar Kaas en Biltong Vetkoek
250 g (445 ml) witbroodmeel
250 g (445 ml) koekmee
1 x 10 g kitssuurdeeg
sowat 240 g cheddarkaas, gerasper
sowat 180 g gesnyde beesbiltong
Meng witbroodmeel, koekmeel, sout en suurdeeg. Kombineer suiker en warm water en voeg by die meel. Meng goed. Knie deeg vir minstens 10 minute op ’n meelbestrooide oppervlak
tot lekker elasties. Plaas deeg in ’n bak (taamlik groter as die deeg). Smeer ’n klein bietjie olie daaroor – dit verhinder uitdroging.
Maak bak met kleefplastiek toe en laat deeg op ’n louwarm plek rys tot byna dubbel die grootte. As dit nogal koud is, skakel ek my lou-oond op laag aan en laat die deeg daarin rys.
Knie die deeg af. Vorm ronde vetkoeke. Neem ’n hand vol gerasperde kaas en so 5 – 6 snye biltong en druk dit styf saam. Maak ’n holte bo in die middel van die vetkoek en druk saamgeperste kaas en- biltong in die middel van die deeg in. Druk die vulsel toe in die deeg en plaas vetkoeke op ’n bakplaat. Laat weer vir so 30 minute rys. Verhit olie in ’n kastrol.
Breek ’n klein stukkie deeg af om te toets of olie gereed is: As dit dadelik begin braai, is olie reg. Braai so 3 vetkoeke op ’n slag. Draai hulle om wanneer dit aan die een kant begin verbruin. Verlaag die olie se temperatuur en draai die vetkoeke nou en dan om.
Hulle braai vir minstens 10 minute.
Bron: Barbara Joubert / Sarie
Category: Creative Food Ideas, Recipes | Tags: Afrikaans, Biltong, Cheddar, Cheese, Vetkoek
Comments Off on Cheddar and Garlic Biscuits
Cheddar and Garlic Biscuits
2 cups all-purpose flour
2 tsp. baking powder
4 gloves garlic, minced
¼ cup butter, cold, cut into chunks
¼ cup shortning (According to allrecipes.com
You can substitute ¼ cup of butter or ¼ cup of margarine for ¼ cup of shortening)
1 ½ cups grated cheddar cheese
½ to 2/3 cups milk
½ tsp. garlic powder
½ tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped
1. Preheat oven to 200 C
2. In a large bowl, combine flour, baking powder, salt and minced garlic. Whisk together to combine thoroughly. Add chunks of butter and shortening. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
3. Add grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery.
4. Drop approximately 1/4 cup portions of the dough onto an UNGREASED baking sheet using an ice cream scoop or large spoon.
5. Melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley. Use a brush to spread this garlic butter over the tops of all the biscuits.
6. Bake for 15-17 minutes.
Category: Recipes, South Africa | Tags: Buscuits, Cheddar, Garlic
Comments Off on Bacon, Cheddar, Chicken and Rice Bake
Bacon, Cheddar, Chicken and Rice Bake
1. 4 tablespoons butter
2. 1 medium onion , chopped (about 1 cup)
3. 4 garlic cloves, chopped
4. 1 teaspoon seasoning salt or any spices you desire
5. 1 teaspoon salt
6. ½ teaspoon black pepper
7. 4 tablespoons all-purpose flour
8. 3 ½ cups chicken stock
9. 3 ½ cups milk
10. 1 ½ cups uncooked rice
11. 3 cups cooked chicken , cubed
12. 1 ½ cups cheddar cheese , shredded
13. ½ cup cooked crumbled bacon
1. Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining ½ cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes @ 180 C or until cheese is melted and casserole is bubbling.
Category: Recipes | Tags: Bacon, Bake, Casserole, Cheddar, Chicken, Rice
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