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Creamy garlic prawns with fettuccine pasta

1.5kg prawns
2tbs oil
1 head garlic crushed
1 handful of chives chopped
125g butter
600mls cream
1/2-1tbs curry powder
Salt and pepper.

Add oil to pan, heat up and add ur prawns.
Add salt and pepper. Fry quickly until cooked, remove and set aside.

Add butter to pan and crushed garlic and chives.
Once fragrant add cream, salt and curry.
Bring to the boil and return prawns.
Simmer for 10 mins
Add on top of fettuccine

ALMOND JOY
COOKIES

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

How to make it
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely

Garlic Parmesan Cheese Bombs

1 can refrigerated biscuits (like the ones by Pillsbury – I used their Texas-style biscuits)
3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total)
4 tablespoons butter
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon parmesan cheese

Directions:

Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden.
Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

BULLYBEEF
POFFERTJIES

1 blikkie bullybeef
2 kop meel
1/2 kop water of melk
2 eiers
2 teel bakpoeier
Knippie sout
Klein ui fyn ingerasper
Peper/geurmiddels na smaak

Druk Bullybeef goed fyn. Gooi in bak.
Sif meel, bakpoeier en geurmiddels by en meng deur.
Gooi eiers een vir een by en meng
Gooi water/melk by en meng goed.
Bak lepelsvol in olie tot gaar en goudbruin.

Ek maak myne in my “deepfryer” Gooi so ‘n hoogvol teelepel vol in die olie

Biltong-en-
cheddarkaas-quiche.

• 1 x 400 g-vel broskorsdeeg
• 100 g sterk cheddarkaas, grofgerasper
• 160 g gesnyde beesbiltong
• 2 eiers
• 250 ml room
• varsgemaalde swartpeper na smaak
Verhit oond tot 180 °C. Rol broskorsdeeg op ’n meelbestrooide oppervlak dunner uit. Voer ’n gesmeerde tertbord van sowat 18 cm uit met deeg. Sprinkel kaas onderin tertbak en rangskik biltong bo-op. Klits eiers en room saam.
Gooi oor kaas en biltong en geur met peper. Bak vir sowat 35 minute in warm oond. Die eiermengsel moet gestol wees. Jy kan die quiche warm of teen kamertemperatuur voorsit.

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