Tag Archive | mustard

Kaas en spek vlegsel


WORSIE VLEGSEL

 

KAAS EN SPEK VLEGSEL:

Bestandele
1 klaar voorafbereide brooddeeg
500gr beesmaalvleis of gevlokte hoender
1/2 kop mayonnaise
1/2 kop bbq sous
1/4 kop geel mosterd (gewone bottel mosterd)
1/4 kop. soet gerkins/piekels in blokkies gesny
4 snye spek, gaar en gekap
1 kop gerasperde cheddarkaas
1 eier (opsioneel)
sesamsaad (opsioneel)

Metode;

Verhit die oond tot 350 F. (175 C)
Op ‘n gesmeerde bakplaat, rol deeg uit in ‘n 12 x 18 reghoek of soos foto. Bedek met gesmeerde plastiek en laat dit rus/rys vir 15 minute.
Intussen, braai maalvleis in ‘n groot pan.
Sodra dit gaar is, dreineer vet van vleis.
Roer saam gaar vleis, mayo, bbq sous, mosterd en piekels.
Verwyder kleefplastiek van deeg. Versprei vulsel oor deeg in die middel van die reghoek.
Sprinkel spek en kaas oor.
Sny 6 stroke langs elke kant tot binne 1 ½ – duim grootte en vleg oor die vulsel
As jy sesamesaad oor sprinkel , meng eier en 1 eetlepel water tot goed gemeng.
Borsel eier oor die deeg van die vlegsel en bestrooi met sesamesaad.
Bedek met gesmeerde plastiek en laat rys vir 20 minute.
Bak vir 30-35 minute of tot goudbruin.

*
Ingredients
By: i heard eating

1 loaf bread mix
500gr ground beef
1/2 c. low-fat mayonnaise
1/2 c. barbecue sauce
1/4 c. yellow mustard
1/4 c. sweet pickles, finely diced
4 slices bacon, cooked and chopped
1 c. shredded cheddar cheese
1 egg (optional)
sesame seeds (optional)
Directions

Preheat oven to 350 F.
On a greased cookie sheet, roll dough out into a 12? x 18? rectangle. Cover with greased plastic wrap and let it rest for 15 minutes.
Meanwhile, cook beef in a large skillet.
Once cooked, drain grease from meat.
Stir together cooked meat, mayo, barbecue sauce, mustard, and pickles.
Remove plastic wrap from dough. Spread filling over dough down the center of the rectangle.
Sprinkle with crumbled bacon and cheese.
Cut 6 strips along each side to within 1 ½ – inches of filling and braid over filling. Tuck ends in.
If sprinkling with sesame seeds, mix together egg and 1 tablespoon water until well combined.
Brush with egg wash over the top of the braid and then sprinkle with sesame seeds.
Cover with greased plastic wrap and let rest for 20 minutes.
Bake for 30-35 minutes or until golden brown.

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Mosters en Kondensmelk Doopsous


Mostert Kondensmelk Doop sous - Fotot inenomdiehuis.blogspot.com

Mostert Kondensmelk Doop sous – Fotot inenomdiehuis.blogspot.com

Kondensmelk-en-mostert sous:

1 kop asyn

2 eetl mosterd

1 blik kondensmelk

Meng alles goed en bere in die yskas

Maklike Mosters en Kondensmelk Doopsous

Halwe koppie kondensmelk

2 tl mosterd

2 eetl asyn

sout en peper

Meng bo-genoemde goed

Voeg nou by 1 eetl gesmelte botter en klop tot gladde mengsel.

Mostert Doopsous

1 blik kondensmelk

125ml asyn

1 eiergeel

1 blik(50g) engelse mostertpoeier

Knippie sout

Meng al die bestandele baie goed. Skep in flessies, hou in yskas. Maak so 400ml.

Romerige Mosterdsous(mikrogolf)

My ma maak net hierdie resep, en dit hou tot 3 weke in die yskas.

Rencia Odendaal Pretorius

Mikrogolf  – baie lekker by koue vleise, broodjies vingeretes en ‘n sous by piesangslaai.

500ml suiker

6 ekstra groot eiers

30ml mosterdpoeier

250ml asyn

2ml sout

380ml Ideal melk

Klits eiers suiker asyn mosterd en sout goed. Mikrogolf vir 7 min (oop) by 50% krag (medium) tot dik. Roer elke minuut

Laat afkoel

Meng ideal melk by en meng goed

Bewaar in yskas vir ongeveer 2 na 3 weke in yskas

Chicks Deviled Eggs


Chick Devils Eggs - Source Unknown

Chicks Deviled Eggs – Source Unknown

Chicks Deviled Eggs

Source Unknown

Ingredients

Eggs

Mustard

Mayonnaise

Paprika

Salt and pepper

Black olives and carrot slivers

Instructions

Hard boil a couple dozen eggs (or adjust for the size of the group to feed). I always cook them in Baking soda and  put them in cold water after boiling and then put in the fridge for at least 10 minutes – makes them easier to peel.

Cut the Tops off the eggs and remove yolk

Mix together the eggyolks,  mustard, mayonnaise, salt and pepper .  Taste and adjust as needed. Sprinkle some paprika on last

Stuff with mixture into the bottom piece of the egg. Use black olive pieces for eyes and small slivers of carrot for a nose. Stick the top back on at an angle like a hat to make the eggs look like chicks