Beetroot with piccalilli and mashed potatoes
For 4 persons

Ingredients

8 large floury potatoes
4 large cooked beets
250 g Diced Bacon
2 large onions
2 tbsp vinegar (nature)
50 gr butter
150 ml milk
1 egg
1 tsp bouillon powder
1 jar of piccalilli

instructions

Peel the potatoes and cut them into pieces. Cast on with more than boiling water with a pinch of salt in it.

Fry the bacon over medium-high heat.
Cut the beets into cubes or slices and put on with their own moisture and the vinegar and allow to cook gently.

Peel the onions and cut them in half rings. Brown the onions in the pan with the bacon.
Drain the potatoes, when they are done, and stamp with a puree stamper.

Mix in the broth, butter and milk powder through it. Stir in the egg at the end through it. This gives a delicious creamy mashed without you having to add more fat.
Place a bed of mashed potatoes on the Board.

Fish the beet cubes from the moisture and drape them on the edge of the puree. Scoop a ring of piccalilli. Finally, scoop the bacon with onions in the middle on the mashed.

Variation: instead of bacon check out pork cubes you can bake and serve there. Fry the onions in the bacon fat than Brown.

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Brownie Turban with Oreo

Ingredients

• 350 gram flour
• 25 grams of cocoa
• sachet baking powder
• 3 eggs
• 200g granulated sugar
• vanilla sugar
• 100 ml of sunflower oil
• 100 grams of butter (melted)
• 375 ml of milk
• 200 grams of dark chocolate
• 30 grams butter
• 100 grams of white chocolate
• ETL. sunflower oil
• Oreos

Instructions

1. Break the eggs into the bowl and add the granulated sugar and vanilla sugar. Mix everything together until fluffy, foamy batter for about 5 minutes.

2. Pour the sunflower oil, the half of the milk and the melted butter, and mix this together.

3. Sift the flour, cocoa powder and baking powder over the mixing bowl and mix the dry ingredients carefully through the wet ingredients. Pour in the mix the rest of the milk and mix it into the batter.

4. Melt the chocolate with the butter in a small saucepan. Pour the cooled chocolate to the batter and mix briefly by the batter them. Chop the oreo's fine and fold them into the batter them. I used about 4 oreo for the herd.

5. Grease the baking tin and pour the batter into the iron and batter at the top as smooth. If you have not exactly the same shape, you can also use a different pan. I advise you to use a baking tin with a diameter of 24cm.

6. Put the baking dish in a preheated oven 180 degrees for about 30 minutes.

7. When the cake is cooked, let it cool it for 10 minutes in the tin and then you let the cake cool for another 10 minutes on a wire rack. The grate that I received came here so pretty handy with Fonq.nl!

8. Break the white chocolate in a saucepan and add a tablespoon of sunflower oil in here. Let the chocolate melt over a low heat and stir in the meantime.

9. Pour the white chocolate over the cake and decorate the cake possibly with some chopped Oreo's

 Dank aan lauras bakery en kookhoekje van xfaatje

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Tiger Prawn Curry With Lemongrass recipe
Serves 6 Preparation 10 minutes Cooking 10 minutes

Ingredients

1 large red onion, sliced
½ cup (125 ml) oil
2 cloves garlic, minced
1-in (2.5-cm) piece peeled and
minced fresh ginger
3 fresh green chili peppers,
deseeded and minced
1 stalk lemongrass, trimmed, with
tough outer leaves removed, and chopped
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Salt to taste
1 teaspoon freshly-ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground clovesOne 14-oz (400-ml) can coconut milk
2 lbs (1 kg) jumbo tiger prawns or
jumbo shrimp (about 24 total), shelled and deveined

Instructions

1 Add the onion and oil to a large saucepan. Cover and cook on medium-high heat, stirring occasionally until slightly brown. Add the remaining ingredients except the coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

2 Pour in the coconut milk and bring the sauce to a boil, stirring. Add the prawns and simmer uncovered, stirring occasionally until just cooked through, 3 to 5 minutes. Serve hot.

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Chicken Curry with fruit recipe

Ingredients


350 g chicken breast
4 ginger balls
2 apples
3 tbsp oil
2 onions, chopped
1 garlic clove, finely chopped
½ tbsp grated ginger root
2 tbsp Curry
4 pineapple slices (canned), chopped 1 banana, sliced
100 g raisins
2 tbsp ginger juice
½ dl pineapple juice
1 tbsp soy sauce
salt and pepper (freshly ground)

Instructions

Cut the chicken into pieces of 3 cm. Cut the ginger balls. Peel the apples, remove the cores and cut them into pieces.

Heat the oil in the wok and stir fry the chicken around Brown. Add the onion, garlic, ginger root and Curry and stir fry everything about 4 minutes. Add the rest of the ingredients and let it all simmer for 5 minutes. Bring the curry to taste with salt and pepper.
Spoon the curry in a big warm bowl and serve the Court directly. Serve with green beans and rice (basmati).

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Minced lamb skewers with herb yoghurt
for 4 persons | preparation: approx. 25 min

Ingredients

500 g minced lamb
25 g almonds, finely chopped
1 tsp harissa
1 tsp ground coriander
3 Tbsp chopped coriander leaves 1 tbsp ground cumin
1 small egg
2 garlic cloves, peeled salt and pepper (freshly ground) 1 ½ dl Greek yogurt
½ TSP cayenne pepper
1 Tbsp chopped Mint
1 Tbsp chopped flat-leaf parsley 2 ½ tbsp olive oil

Instructions

Mix the mince with the almonds, harissa, coriander, 2 tablespoons coriander leaves, 2 teaspoons of cumin and the egg. Press 1 garlic clove over and add salt and pepper to taste then. Mix everything

well and shape into 16 includes oblong. Insert there Satay sticks by.
Stir in the yogurt, cayenne pepper, mint and parsley together and add the rest of the cumin and coriander leaves. Press the other garlic clove top off and stir the sauce well. Add salt and pepper to taste.

Heat the oil in a frying pan and fry the skewers around in ca. 10 minutes Brown and cooked. Serve with the yogurt.

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