Tag Archive | fondue

Kaassous/cheese sauce


 

KAASSOUS vir burgers, chips, steaks, fondue en vingerhappies
250 gr skerp chedder kaas (gerasper)
1 eetlepel maizina
1 houer ideal melk
2 teelepels chillie sous (opsioneel)

Meng kaas en maizina en gooi in pan. Voeg 1 koppie ideal melk by en die chillie sous – Oor lae hitte bring tot kookpunt en kook tot dik. Gebruik ‘n whisk die heeltyd om te roer – dit beslag sal in die begin klonterig en dun lyk, maar namate dit dikker raak sal dit ‘n gladde mengsel vorm
Voeg nog ideal melk by indien dit te dik is en hou aan met kook tot gladde dik mengsel.

Bedien dadelik.

Gaan lees bietjie hier waarom ideal melk die aangewese produk is om te gebruik ipv roomkaas, of melk, of mayonaise of kondensmelk

http://aht.seriouseats.com/archives/2010/09/the-burger-lab-cheese-sauce-for-burgers-fries-and-chips.html


kaassous 3

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Kaas doopsous in ‘n mandjie


brood dip

Kyk die oulike idee vir ‘n dip by ‘n bord vingerhappies of selfs by ‘n fondue of sommer net voor die tv met soutkoekies of toast, chips of potato wedges. Oulike bygereg by ‘n braai as voorgereg. Breek die brood en eet die brood op as die dip klaar is.
♥ Rens

CHEESY BAKED DIP
By : Tried & Tasty.com
250 gr sour cream
250 gr cream cheese
2 cups cheddar cheese, grated (sharp or mild)
Few chopped green chilies (or green, red and yellowpeppers)
Onion – chopped (suit your own taste)
1 cup chopped ham
250 gr chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees F (175C) uncovered for one hour. Serve with leftover bread or chips.