Tag Archive | pine nuts

Broodslaai Resepte


Brood slaai -mint grove

Brood slaai -mint grove

Bread Salad

mintgrove.blogspot.com

For the bread salad:
1 (16-ounce) loaf day-old sourdough bread, torn into bite-sized pieces
3 tablespoons unsalted butter, melted
1/4 cup red wine vinegar, plus additional to taste
3 tablespoons olive oil
3 tablespoons toasted pine nuts
1 cup packed arugula
Kosher salt and freshly ground pepper, to taste

In a large bowl, toss the bread pieces with melted butter until evenly coated. Spread the bread onto a baking sheet and bake until lightly toasted, about 8 minutes. (Bread can also be toasted ahead of time and re-warmed for 5 minutes in a warm oven just before serving.)
In the same large bowl used for the bread, whisk the red wine vinegar, olive oil, and salt and pepper to taste. Return the warm, toasted bread to the bowl and toss with the vinaigrette until completely combined.
Set the skillet with oil over low heat. Stir in a few more tablespoons of red wine vinegar, if desired, making sure to scrape any golden bits from the bottom of the pan. Transfer the warm drippings to a pourable container.
Add a few tablespoons of warm pan drippings, the pine nuts, and arugula to the bowl with the bread pieces, and gently toss to combine. Season with salt and pepper, add more pan drippings if desired, and adjust any flavorings to taste. (I use all of the pan drippings because I like my bread salad chewy and rich, and I add a bit more vinegar as well, because I love LOTS of tang.)
Arrange the bread salad on a large serving platter.

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Broodslaai

Odette Bekker

Sny n brood in blokkies, deepry en laat afkoel. Sny kaas, Viennas en argurkies in blokkies en gooi by broodblokkies. Meng mayonaise, kondensmelk en mostert by mekaar en gooi oor die broodblokkies.

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Broodslaai

Lee-Ann Wright Booyens

6 hardgekookte eiers (fyngedruk mer n vurk)

6 eetl asyn

6 eetl suiker

1 eetl mosterdpoeier

500ml mayonnaise

1 brood (sonder korsies) in blokkies gesny

Blokkies kaas

Agurkies in skyfies gesny (opsioneel)

Metode:

Braai blokkies brood in vlak olie tot goudbruin. Laat afkoel en dreineer op paper towel.

SOUS:

Meng eiers, asyn, suiker en mosterdpoeier saam oor lae hitte – roer gereeld sodat dit nie aanbrand nie. Sodra als mooi gemeng is en suiker gesmelt het kan jy afhaal van hitte. Voeg nou die mayonnaise en meng goed.

Die sous en brood kan apart in lugdigte houers oornag in die yskas gebere word.

Ek maak myne altyd die aand voor die tyd.

Voeg als 1uur voor opdiening saam.

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Lee-Ann Wright Booyens

BROODSLAAI

6 hardgekookte eiers (fyngedruk mer n vurk)
6 eetl asyn
6 eetl suiker
1 eetl mosterdpoeier
500ml mayonnaise
1 brood (sonder korsies) in blokkies gesny
Blokkies kaas
Agurkies in skyfies gesny (opsioneel)

Metode:
Braai blokkies brood in vlak olie tot goudbruin. Laat afkoel en dreineer op paper towel.
SOUS:
Meng eiers, asyn, suiker en mosterdpoeier saam oor lae hitte – roer gereeld sodat dit nie aanbrand nie. Sodra als mooi gemeng is en suiker gesmelt het kan jy afhaal van hitte. Voeg nou die mayonnaise en meng goed. 
Die sous en brood kan apart in lugdigte houers oornag in die yskas gebere word.
Ek maak myne altyd die aand voor die tyd.

Voeg als 1uur voor opdiening saam.

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Corinne Moore Gelderblom

 BROODSLAAI

1 Blaarslaai, in kleiner stukkies gebreek…
1 pak Spekvleis, bros gebraai
2 Avokadopere, in waaiers gesny

3 snye Witbrood, in blokkies gesny en bruin gebraai in olie

Slaaisous:

125 ml Asyn
150 ml Suiker
12.5 ml Mosterdpoeier
125 ml Suurlemoensap
3 Eiers, goed geklits
1ml Sout

1. Pak die blaarslaai op ‘n plat bord en rangskik die avokado, spek en gebraaide brood bo-op.
2. Verhit die asyn, suurlemoensap en suiker saam tot die suiker opgelos is.
3. Voeg die geklitste eiers, mosterdpoeier en sout by – verhit oor stadige hitte tot dat die sous verdik, roer gedurig.
4. Laat afkoel en giet oor die slaai net voor opdiening.

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 KRAKERIGE BROODSLAAI

½ blaarslaaikop grof gebreek

½ brood se croutons

6 agurkies in ringetjies gesny

Cheddar kaas ook in blokkies gesny

Klein blikkie pynappelstukkies

(gedreineer)

Metode:

Meng alle bestanddele en gooi in ‘n

mooi glas-slaaibak.

Sous:

397 g kondensmelk (1 blikkie)

2 eetlepels asyn

1 eetlepel kookolie

sout en swartpeper na smaak

Meng alles saam net voor bediening en

gooi oor slaai.

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Liezel Bezuidenhout

Ek ht ‘n eenvoudige broodslaai resep.

Sny snye brood in blokkies en grill in oond tot bruin en bros. Sny kaas in blokkies en gerkins in ringetjies. Gooi kaas en gerkins by afgekoelde brood-blokkies. Maak sous vir slaai met mayonaise en biki kondensmelk by en meng goed deur slaai bestandele.

Ria Posthumus Liezel ek maak dieselfde broodslaai en kook ‘n sousie… 5 geklitste eiers, half koppie asyn en half koppie suiker… 1 groot lepel lekker mosterd, sout en peper.. 1 houertjie suurroom.. klits die hele lot saam en kook in ‘n potjie vir so ‘n paar minute… Gooi die oor net voor jy die broodslaai opdien.. dis yummy lekker verby!

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BROODSLAAI

1 Witbrood in blokkies gesny en in olie gebraai tot goudbruin

1 k Kaasblokkies

125 ml Room

125 ml Mayonaise

Sous:

4 Eiers

325 ml Suiker

7 ml Droë mosterdpoeier

250 ml Wit asyn

Sout en peper na smaak

Metode:

Klits al die sous bestandele saam en kook dit vinnig terwyl jy gedurig roer. Om op te dien voeg room

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BROODSLAAI

Bydrae: Rika Spang

1 brood in blokkies gesny

2 koppies kaasblokkies

2 teelepels mostertpoeier

1 teelepel sout

1 teelepel peper

2 eiers

½ koppie gesmelte botter

1 koppie kondensmelk

25ml asyn Braai broodblokkies tot bruin in olie. Dreineer op papierhandoek. Laat koud word. Klits mostert, sout, peper, en asyn saam. vVoeg geklitste eiers by. Voeg kondensmelk en botter by. Kook vir 5 minute. Roer aanhoudend. laat afkoel. Meng met brood en kaasblokkies. Versier met vars pietersielie.

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BROODSLAAI

Bydrae: Petro van der Westhuizen

6 eiers

6 eetlepels asyn

6 eetlepels suiker

1 eetlepel mostertpoeier

sout na smaak

750 g Mayonaise

3 koppies broodblokkies

1 koppie kaasblokkies Klop eiers tot skuimerig. Meng asyn, suiker mostert met bietjie water en voeg by geklopte eiers. Roer oor warm plaat tot dit dik is. haal van hitte af en klits goed. Laat afkoel en voeg mayonaise by. Braai broodblokkies in diep olie tot bruin. Dreineer en meng met brood en kaas. Gooi sous oor net voor opdiening.

 

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Calamari - Photo Life's Ambrosia

Calamari – Photo Life’s Ambrosia

Calamari Stuffed with
Porcini Mushrooms, Bread, and Cheese

(Serves 2)

Ingredients:

1 ounce dried porcini mushrooms

1/3 cup chopped onion

2 teaspoons olive oil

1 cup cubed Italian bread

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

3 tablespoons parsley

Salt and pepper

1/2 pounds squid (bodies only)

Traditional tomato sauce

Additional Parmesan for sprinkling

Soak porcini mushrooms in 2 cups hot water for 30
minutes.

Rinse and chop coarsely.

Sauté onions in olive oil until soft, 2-3 minutes.

Combine all of the ingredients, except the squid and
tomato sauce, in a bowl. Mix well.

Stuff the mixture into the squid. Do not overfill or
they will burst during cooking.

Close the end of the squid with a toothpick.

Pour a little of the tomato sauce in the bottom of a
casserole dish.

Place the stuffed squid on top. Pour a little more
sauce over each.

Cover and bake in a 350 degree F. oven for 30
minutes. Remove cover.

Sprinkle Parmesan cheese over and cook an additional
5-10 minutes.

Remove the toothpicks before serving.

Calamari Stuffed with Bread Crumbs, Pine Nuts, and
Raisins

(Serves 4)

Ingredients
12 medium-sized squid

1/4 cup olive oil, divided

1 small onion, finely chopped

1 garlic clove, minced

1 cup homemade breadcrumbs

3 anchovy fillets, rinsed and chopped

1/4 cup capers, rinsed and chpped

1/4 cup pine nuts, coarsely chopped

1/4 cup golden raisins, plumped in hot water for 30
minutes, chopped

3/4 cup parsley, chopped

2 eggs

2 (15 ounce) cans crushed tomatoes

Salt and pepper

Clean the squid by removing the head, fins, and all
contents in the body.

Peel off the skin and rinse the tubes.

Remove the tentacles from the head.

Chop the tentacles fine and set aside for the
stuffing.

Heat 2 tablespoons of olive oil in a skillet and
brown the chopped tentacles.

Add onion and cook for 5 minutes.

Add garlic and cook for another minute. Remove from
heat and set aside.

In a bowl, combine the breadcrumbs, anchovies,
capers, pine nuts, raisins, 1/2 cup parsley and eggs.

Add the tentacle mixture. Season with salt and
pepper and mix well.

Stuff the squid tubes with the mixture and seal each
with a toothpick.

Place the remaining olive oil in a skillet over
medium heat.

Add the stuffed squid and brown on all sides.

Add the crushed tomatoes and bring to a boil.

Cover and simmer for 20 minutes or until tender.

Remove the toothpicks.

Transfer to a serving platter and garnish with
remaining parsley.

Cheese-Stuffed Calamari

(Serves 8)

Ingredients

8 large squid, cleaned, tentacles reserved

1 pound ricotta cheese

1 egg

1/4 cup grated Pecorino Romano cheese

1 tablespoon fresh chopped parsley

Salt and pepper

Flour for dredging

3/4 cup olive oil

1/2 cup white wine

2 cups Traditional Tomato Sauce

Preheat oven to 350 degrees F.

Place the tentacles in a saucepan with enough water
to cover them.

Bring to a boil, reduce to a simmer, and cook for
15-20 minutes, or until tender.

Drain the tentacles and allow to cool. Finely chop
the cooled tentacles.

In a bowl, combine the ricotta, egg, pecorino,
parsley, and cooked tentacles.

Season with salt and pepper.

Stuff the cheese mixture into each of the squid
bodies.

Seal each opening with a toothpick.

Season the dredging flour with salt and pepper.

Coat each stuffed squid with the flour, shaking off
any excess.

Heat the olive oil in a large skillet over medium
heat.

Saute the squid until they are golden brown on all
sides, about 10 minutes.

Remove the squid from the skillet and transfer them
to a roasting pan.

Drain the oil from the skillet and return it to the
heat.

Add the white wine and deglaze the pan by scraping
up any brown bits.

Continue cooking until the wine is reduced by half.

Add the tomato sauce and cook for 1 minute.

Pour the tomato sauce over the squid in the roasting
pan.

Cover the pan with foil and bake for 45 to 60
minutes until fork tender.

Remove the toothpicks.

Transfer to a platter and serve.

Seafood-Stuffed Calamari

(Serves 10 as an appetizer)

Ingredients

1-1/4 cups olive oil, divided

2 shallots, finely chopped

1/2 pound scallops, chopped

1/2 pound small shrimp, shells removed

Salt and pepper

10 large squid, tentacles removed and chopped

1-1/2 cups Italian-flavored bread crumbs

2 tablespoons chopped fresh parsley

2 tablespoons plus 1 teaspoon minced garlic

1/4 teaspoon red pepper flakes

1/2 cup white wine

Heat 1/2 cup of olive oil in a large skillet.

Add half the shallots and sauté for 1 minute.

Add the scallops, shrimp, salt and pepper, and cook
for 3 to 4 minutes.

Transfer the seafood with a slotted spoon to a bowl
to cool.

Add the chopped tentacles to the skillet and sauté
until pink, 1-2 minutes.

Transfer the tentacles with a slotted spoon to the
bowl with the scallops and shrimp.

Reserve the liquid in the skillet.

In a large bowl, combine the bread crumbs, 1/2 cup
olive oil, parsley, and 1 teaspoon garlic.

Season with salt and pepper. Mix well to combine.

Add the cooked seafood to the bread crumbs and stir
to combine.

If the mixture seems too dry add a little more oil.

Stuff each squid body with the seafood mixture and
seal each end with a toothpick.

Heat 1/4 cup of olive oil in a large skillet.

Add 2 tablespoons garlic, remaining shallots, and
red pepper flakes.

Season with salt and pepper.

Saute over medium heat until the garlic is lightly
golden, about 2 minutes.

Add the reserved seafood liquid from the skillet and
wine.

Simmer until the liquid is reduced by half.

Add the stuffed squid and cook 7 to 8 minutes,
basting often, until tender.

Remove the toothpicks.

Transfer the squid to a platter, pour the sauce
over, and serve.

Rice-Stuffed Calamari

(Serves 4)

Ingredients

Tomato Sauce:

1 (28 ounce) can crushed tomatoes

1/2 cup red wine

2 tablespoons chopped fresh parsley

Pinch of sugar

Salt and pepper

Squid:

1-1/2 pounds small to medium squid

1/3 cup olive oil

1 small onion, finely chopped

1 small fennel bulb, finely chopped

2 garlic cloves, minced

1/3 cup Arborio or Carnaroli rice

Pinch of saffron

Pinch of red pepper flakes, to taste

Salt and pepper

2/3 cup white wine

1/2 cup water

2 tablespoons chopped fresh parsley

To make the sauce:

Put the tomatoes, wine, parsley, and sugar in a
saucepan.

Season with salt and pepper.

Simmer to desired consistency.

To make the stuffing:

Clean the by removing the head and tentacles.

Pull out the quill and rinse the bodies.

Finely chop the tentacles and set aside with the
squid bodies.

Heat the oil in a saucepan.

Add the onion, fennel, and garlic and cook gently
for 10 minutes until tender.

Add the rice, saffron, red pepper flakes, and
chopped tentacles.

Cook a few minutes , stirring often, until the
tentacles are opaque.

Season with salt and pepper.

Add the white wine and 6 tablespoons of the tomato
sauce.

Cook until the wine and tomato sauce has reduced
into the rice.

Add 1/2 cup water and continue cooking until the
rice is tender and the liquid is absorbed.

Add the parsley and cool for a few minutes.

Stuff the squid with the filling.

Seal the ends with toothpicks.

Add 1/2 cup of water to the remaining tomato sauce.

Cook for 2 minutes.

Add the stuffed squid, cover the saucepan, and
simmer for 30-45 minutes until soft and tender.

Remove the toothpicks before serving