Bestandele:

Poffertjiesbeslag:

• 750 ml gaar fyn pampoen
• 2 eiers
• 5 ml sout
• 500 ml bruismeel
• 15 ml bakpoeier
• 500 ml olie om die poffertjies in te braai.

Stroop:

• 500 ml suiker
• 250 ml water
• 125 ml melk
• 30 ml botter
• sout
• 10 ml mielieblom/ mazina

Metode:

Poffertjiesbeslag:

1. Klop die gaar fyngedrukte pampoen, eiers en sout.
2. Meng die bakpoeier en bruismeel by.
3. Verhit die olie in n pan en skep lepels vol van die beslag in die warm olie.
4. Draai om as dit bruin is en dreineer op kombuispapier in n bak.
5. Hou dit warm.

Sous:

(Sous kan in die mikrogolf gemaak word, jy kan dit in n pot op die stoof ook maak)

1. Mikrogolf die suiker, melk, water en botter vir 5 minute.
2. Roer dit totdat die suiker opgelos is.
3. Meng die mielieblom met n klein bietjie water totdat dit glad is.
4. Roer dit by die suikermengsel en mikrogolf vir nog 2 minute.
5. Gooi die warm stroop oor die warm poffertjies.

Ingredients:

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• For the smashed potatoes:
• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Directions:

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.
5. For the steak bites:
6. Heat the griddle over high heat and add butter.
7. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
8. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
9. Remove from heat and garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings

Ingredients:

• 7 peeled and cubed potatoes
• 3 tablespoons butter
• 1 pinch onion flakes
• 2 tablespoons flour
• ½ cup milk
• ½ cup water
• Salt and pepper to taste
• 2 tablespoons bacon grease (optional)

Directions:

1. Place peeled and cubed potatoes in a pot.
2. Fill the pot with water until it’s about 2 inches above the potatoes.
3. Bring the water to a boil.
4. Cook the potatoes until they’re fork-tender but not falling apart.
5. Reduce the heat to low.
6. In a separate bowl, whisk together flour and half a cup of water until the flour dissolves.
7. Gradually add the dissolved flour mixture to the pot with the potatoes, stirring constantly.
8. Allow it to simmer briefly to thicken.
9. Adjust the thickness by adding more flour for thickness or more water for a thinner consistency.
10. Season the mixture with milk, salt, pepper, onion flakes, and butter or bacon grease (optional) to taste.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 350 kcal | Servings: 4

Ingredients:

• 2 cups self-raising flour
• 1 1/2 – 2 cups of mashed, cooked pumpkin or butternut
• Pinch salt
• 1 Tbsp sugar
• 1 large egg, lightly beaten
• 2 Tbsp melted butter
• 1/2 cup milk
• Cooking oil, for shallow frying
• Cinnamon sugar
• 2 parts sugar mixed with 1 part fine cinnamon (powder)

Method:

1. Sift flour and salt into a bowl and stir in sugar.
2. Make a well in centre add egg, butter, pumpkin and enough milk to make a thick pancake batter.
3. Heat oil in a large frying pan and drop batter, 1 tablespoon at a time, into it.
4. Fry fritters until golden brown, about 3 minutes on either side.
5. Drain on absorbent paper and sprinkle with cinnamon sugar.
6. Serve warm, makes about 36.

Translation

Pumpkin Fritters

Ingredients:

• 2 cups self-raising flour
• 1 1/2 – 2 cups of mashed, cooked pumpkin or butternut
• Pinch of salt
• 1 Tbsp sugar
• 1 large egg, lightly beaten
• 2 Tbsp melted butter
• 1/2 cup milk
• Cooking oil, for shallow frying
• Cinnamon sugar
• 2 parts sugar mixed with 1 part fine cinnamon (powder)

Method:

1. Sift flour and salt into a bowl and stir in sugar.
2. Make a well in the center add egg, butter, pumpkin and enough milk to make a thick pancake batter.
3. Heat oil in a large frying pan and drop batter, 1 tablespoon at a time, into it.
4. Fry fritters until golden brown, about 3 minutes on either side.
5. Drain on absorbent paper and sprinkle with cinnamon sugar.
6. Serve warm, makes about 36.

• 750 ml fyn gaar pampoen
• 2 eiers
• 5 ml sout
• 500 ml bruismeel
• 15 ml bakpoeier
• olie vir diep braai

1. Meng pampoenmoes ,eiersen sout.
2. Sif bruismeel en en bakpoeier saam en meng met pampoenmengsel tot sagte deeg .
3. Skep desertlepels vol en braai tot bruin.
4. Dreineer op kombuispapier

Sous

• 250 ml suiker
• 125 ml water
• 70 ml melk
• 1 el botter
• knippie sout
• 10 ml vla poeier

1. Meng vla met bietjie water en meng dan alles saam.
2. Verhit tot net kook punt gooi oor warm poffertjies.
3. Een hap en jy swymel.

Translation

Pumpkin Puffs

• 750 ml finely cooked pumpkin
• 2 eggs
• 5 ml of salt
• 500 ml of effervescent flour
• 15 ml baking powder
• oil for deep frying

1. Mix pumpkin puree, eggs and salt.
2. Sift flour and baking powder together and mix with pumpkin mixture until soft dough.
3. Fill dessert spoons and fry until brown.
4. Drain on kitchen paper

Sauce

• 250 ml of sugar
• 125 ml of water
• 70 ml of milk
• 1 tbsp butter
• pinch of salt
• 10 ml custard powder

1. Mix custard with a little water and then mix everything together.
2. Heat until just boiling pour over hot puffs.
3. One bite and you swoon.

Ingredients

• 10 4-inch puff pastry sheet squares
• 8 oz mushrooms, any kind, sliced
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/3 cup parsley leaves, roughly chopped
• 2 tablespoons olive oil
• 1/4 cup parmesan, grated
• 4 oz goat cheese
• 1/4 teaspoon each of sage, thyme, rosemary, salt, pepper
• 1 egg, whisked for egg wash
• 1/4 cup white wine (can substitute with chicken broth)

Instructions

1. Preheat the oven to 400°F and line two large baking pans with parchment paper.
2. Arrange puff pastry squares on the pans, spaced an inch apart.
3. Prick the surface of each square with a fork.
4. In a skillet, heat 1 tablespoon olive oil over medium-high heat.
5. Add shallot and garlic; sauté for 1-2 minutes.
6. Add mushrooms, remaining olive oil, and spices; cook for 2 minutes.
7. Pour in white wine; cook for 4-5 minutes.
8. Remove from heat; stir in goat cheese, parmesan, and parsley until mixed and cheese is melted.
9. Scoop mixture onto each pastry square.
10. Optionally, pinch edges to create a design.
11. Brush edges of pastry with egg wash.
12. Bake for 25-30 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 10 tarts | Calories: Kcal: 310

Ingredients:

• 26oz bag frozen hash browns, thawed and dried
• 3 TBSP sour cream
• 4 TBSP mayonnaise
• 1 packet ranch seasoning
• Pepper to taste
• 7 strips bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 an onion, diced
• Sour cream and green onions for topping

Instructions:

1. Preheat Oven:
   1. Preheat your oven to 400°F (200°C).
2. Prepare Hash Brown Mixture:
   1. In a large bowl, combine the thawed and dried hash browns, sour cream, mayonnaise, ranch seasoning packet, pepper, crumbled bacon, shredded cheddar cheese, and diced onion.
   2. Mix well until all ingredients are evenly incorporated.
3. Fill Muffin Pans:
   1. Grease two muffin pans.
   2. Spoon the hash brown mixture into each cup of the muffin pans, filling them right up to the edge or a little lower.
   3. Ensure not to overfill.
4. Bake:
   1. Place the filled muffin pans in the preheated oven and bake for 35-45 minutes, or until the potato cups are golden brown and crispy on the edges.
5. Check for Doneness:
   1. To check if the potato cups are done, they should come out easily with a spoon.
   2. If not, place the pans on the bottom rack of the oven and bake for a bit longer.
6. Serve:
   1. Once done, remove the potato cups from the oven.
   2. Top with a dollop of sour cream and garnish with chopped green onions.
   3. Serve and enjoy!
   4. These Potato Cups make for a delightful and flavorful snack or side dish, perfect for any occasion!

Ingredients

• 1 lb 2 large russet potatoes, peeled
• 1/4 cup all-purpose flour
• 1/2 medium onion, peeled
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 large egg
• Kosher salt, to sprinkle
• Vegetable oil or extra light olive oil for frying

Instructions

1. Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor.
2. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible.
   You’ll be surprised how much liquid comes out.
3. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg.
4. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
5. Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan).
6. Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks.
7. Fry until the edges are browned, 4-5 minutes.
8. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.

Total Time: 40 minutes | Yield: Serves 6-8 | Diet: Gluten Free

• 1 sakkie vetkoekdeeg (Spar)
• 1 pk (250g) bacon
• 2 kp gerasperde kaas
• 1 pk potatobake
• 250 ml room
• 250 ml melk

1. Knie bacon en 1kp kaas in die deeg in.
2. Maak die room, melk en potatobake (bacon flavour) aan en gooi die helfde onder in n gesmeerde broodpan.
3. Rol bolletjies en pak hulle styf teenmekaar in die pan.
4. Strooi 2de kp kaas oor.
5. Gooi die laaste potatobake mengsel oor die bolletjies.
6. Bak in n voorverhitte 180C oond vir 25min / tot goudbruin en gaar.
   ( Het my resep 2x aangemaak) en in oondpan gebak! Pasop net dit rys baie!!

Translation

Potatobake Dumplings

• 1 bag fatkoek dough (Spar)
• 1 pk (250g) bacon
• 2 tbsp grated cheese
• 1 pk potato bake
• 250 ml of cream
• 250 ml of milk

1. Knead bacon and 1 tbsp of cheese into the dough.
2. Make the cream, milk and potatobake (bacon flavour) and pour the bottom half into a greased bread pan.
3. Roll balls and pack them tightly together in the pan.
4. Sprinkle 2nd tbsp cheese over.
5. Pour the last potato bake mixture over the balls.
6. Bake in a preheated 180C oven for 25 minutes / until golden brown and cooked.
   (Made my recipe twice) and baked in an oven pan! Just be careful it rises a lot!!

Ingredients:

• 3 pounds potatoes
• 2 tbsp apple cider vinegar
• 6 large eggs
• 1 cup diced apple (peeled)
• 1/3 cup thinly sliced red onion
• 2 stalks celery, sliced
• 1 tbsp celery seeds
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 cup sour cream
• 2 tbsp dijon mustard
• 1/2 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 1 cup sweet pickles, chopped with juice or sweet pickle relish
• 1/4 tsp paprika for garnish

Instructions:

1. Prepare Potatoes:
   1. Quarter the potatoes and place them in a large pot.
   2. Fill with water until potatoes are covered by about two inches.
   3. Add about two teaspoons of salt to the water.
   4. Bring to a boil over medium-high heat, then reduce to a simmer.
   5. Cook until fork-tender, about 10-15 minutes depending on the size of the potato.
2. Hard Boil Eggs:
   1. Place eggs in a medium pot and cover with water (about an inch above eggs).
   2. Add a teaspoon of salt and vinegar to the water.
   3. Bring to a boil, then turn off the burner and cover the pot.
   4. Leave for ten minutes, then drain and cool the eggs in cold water.
3. Prepare Ingredients:
   1. Drizzle apple cider vinegar over drained potatoes and toss.
   2. Set aside.
   3. Slice red onion thinly and chop into shorter pieces.
   4. Drizzle lemon juice over, toss, and set aside.
   5. Chop dill and chives, slice celery stalks, peel and chop the apple, peel and chop the hard-boiled eggs, and chop enough pickles to fill a measuring cup.
4. Make Dressing:
   1. In a medium bowl, mix mayonnaise, sour cream, dijon mustard, and celery seeds.
   2. Add chopped pickles and juice, mix well, and set aside.
5. Assemble Salad:
   1. Pour the dressing over the potatoes and toss.
   2. Add onion, apple, celery, dill, chives, and eggs, and gently mix.
   3. Sprinkle with paprika before serving.
   4. Serve & Enjoy!
   5. Enjoy your delicious Potato Salad!