Mini Quiche Met Hoender En Spinasie

Mini Quiche Met Hoender En Spinasie

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Mini Quiche Met Hoender en Spinasie

  • Author: Vrouekeur 23 November
  • Yield: 12 1x
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Ingredients

Scale
  • 400g (1 rol) skilferkorsdeeg
  • 1 ui, gekap
  • 5ml fyn knoffel
  • 300g (1 pak) jong spinasie
  • 2 sirkels fetakaas
  • Knypie neutmuskaat
  • Sout en peper
  • 2 Uitkyk gerookte hoenderfilette, in blokkies gesny
  • 4 eiers
  • 125ml (½k) room

Instructions

  1. Stel die oond op 180°C.
  2. Sny skilferkorsdees in sirkels, groot genoeg om in ‘n muffin pan te pas.
  3. Voer gesmeerde muffin panne met tert-deeg uit. Bak blind vir 15 minute.
  4. Verhit bietjie olie en braai uie en knoffel tot sag.
  5. Gooi spinasie by en braai verder.
  6. Krummel feta en geur met neutmuskaat, sout en peper.
  7. Meng hoender by spinasie.
  8. Skep in muffin panne. Klits eiers en room saam en giet bo-oor.
  9. Bak vir 15 minute of tot eier gaar is.

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Pita met hoender en eiervrug

Pita met hoender en eiervrug

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Pita met hoender en eiervrug

  • Author: Tuis Januarie 2018
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45
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Ingredients

Scale
  • 1 mediumgroot eiervrug, in dun skyfies gesny
  • 45 ml olyfolie
  • 2 groot hoenderborsies in blokkies gesny
  • 45 ml blatjang
  • 250 ml koeskoes
  • Sap van ʼn klein suurlemoen
  • 30 ml sesamsaadjies, gerooster
  • ʼn groot handvol baba spinasie
  • Vars koljander
  • 125ml volroomjogurt
  • 5,5 ml matige kerriepoeier
  • 4 pitabrode, gerooster

Instructions

  1. Besprinkel die eiervrugskyfies met sowat 15 ml olyfolie, sout en peper en braai in ʼn pan tot goudbruin en deurgaar. Skep uit en braai nou die hoender met nog sowat 15 ml olyfolie tot lekker bruin. Geur met sout en peper, roer die blatjang by en braai tot net klewerig.
  2. Sit die koeskoes in ʼn bak met ʼn digsluitende deksel en giet 250ml kookwater oor. Maak dit dig toe en laat stoom vir sowat 5 minute of tot gaar (of volg die aanwysings op die pakkie). Krap die korrels los met ʼn vurk, geur met suurlemoensap, sout en peper en meng met die eiervrug skyfies, hoender, sesamsaad, spinasie en koljander.
  3. Meng die jogurt en kerriepoeier en voeg ʼn knippie sout en peper by na smaak. Om voor te sit, halveer die pitas en skep die slaai en jogurtsous om die beurt daarin.

Nutrition

  • Serving Size: 4

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Hoender met Mozzarella en Basiliekruid

Hoender met Mozzarella en Basiliekruid

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Hoenderborsies met Mozzarella en Basiliekruid

  • Author: Vrouekeur 22 September 2017
  • Total Time: 35
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Ingredients

Scale
  • 4 hoenderborsies
  • 4–8 basiliekruidblare
  • 4–8 snye mozzarella
  • Sout en peper
  • 1 ui, in halfmaantjies gesny
  • 1 resep tamatiesous

Instructions

  1. Maak horisontale sny deur hoenderborsies.
  2. Stop met basiliekruid en mozzarella en geur met sout en peper.
  3. Verhit olie en braai hoender tot bruin. Skep uit en hou eenkant.
  4. Braai ui in dieselfde pan tot sag.
  5. Skep hoender terug by ui en giet tamatiesous oor. Kook vir 15 minute of tot hoender gaar is. Bedien met pasta of kapokaartappels.

Nutrition

  • Serving Size: 4

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Hoendertorilla

Hoendertorilla

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Hoendertorilla

  • Author: TUIS November 2016
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
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Ingredients

Scale
  • 6 snye dag oue witbrood
  • 30 ml botter
  • 10 ml gemengde droë kruie
  • 300 g hoenderborsfiletrepies
  • 15 ml olyfolie
  • 8 mediumgroot tortillas
  • 2 murgpampoentjies, gerasper
  • 200 g kersietamaties, middeldeur gesny.
  • 4 hardgekookte eiers, afgedop
  • 1 kop bros blaarslaai, afgespoel en gesnipper
  • slaaisous
  • Gerasperde skil van 1 suurlemoen
  • 15 ml korrelmosterd
  • 15 ml balsemiekasyn
  • 45 ml olyfolie
  • 5 ml sagte kruie, gekap

Instructions

  1. 1. Begin deur die sousbestanddele saam te klit tot ʼn emulsie vorm. Hou eenkant.
  2. 2. Smeer die brood met die botter en strooi die kruie oor; sny in blokkies en braai in ʼn pan of bak in die oond tot bros croutons.
  3. 3. Besprinkel die hoender met ʼn lepel slaaisous en meng goed deur. Verhit die olyfolie in ʼn pan en braai die hoender repies tot goudbruin en deurgaar. Geur met sout en peper. Skep uit die pan en rooster die tortillas alkante.
  4. 4. Stel saam Meng die hoender, croutons, murgpampoentjies, tamaties en eiers deur die blare en roer die slaaisous deur. Verdeel tussen die warm tortillas en smul dadelik.

Nutrition

  • Serving Size: 4

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Sticky, Spicy Chicken Wings

Sticky, Spicy Chicken Wings

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Sticky, Spicy Chicken Wings

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Description

Always a big hit for a relaxed get together, these are at their best cooked in the oven as the honey will burn and flame on the braai.

Ingredients

Scale
  • 4 tbsp Tomato sauce
  • 4 Garlic cloves, Crushed
  • 6 tbsp. Honey
  • 2 tbsp. Soy sauce
  • 2 tbsp. Chili flakes
  • 1.5 kg Chicken wings

Instructions

  1. 1. Simply mix all the ingredients, apart from the chicken, together.
  2. 2. Pop the chicken and marinade in a zip-lock bag and leave to marinade in the fridge for at least 2 hours (the wings will happily sit there for up to 48 hours).
  3. 3. Heat the oven to 200°C, 180°C fan.
  4. 4. Line a roasting tin with a double layer of foil.
  5. 5. Arrange the chicken and all the marinade in a single layer, and roast for 35-40 minutes, or until browned and bubbling. Baste again with the marinade half way through cooking.
  6. 6. To serve sprinkle over sea salt and black pepper.

Nutrition

  • Serving Size: 4

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One Pot Spanish Chicken & Rice

One Pot Spanish Chicken & Rice

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One Pot Spanish Chicken & Rice

  • Author: Essentials Jan 2017
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Ingredients

Scale
  • 1 tbsp. sunflower oil
  • 9 boneless chicken thighs or chicken fillets, cut into thirds
  • 1 onion, halved and sliced
  • 3 garlic cloves, crushed
  • 2 red peppers, sliced
  • 200g tomato paste
  • 1 tsp paprika
  • Pinch cinnamon
  • ½ tsp dried oregano or small handful fresh oregano leaves
  • 1 tbsp. balsamic vinegar
  • 300 basmati rice, rinsed
  • Feta and oregano leaves, to serve.

Instructions

  1. 1. Heat the oil in a casserole dish set over a medium heat. Brown the chicken in batches and set aside. Cook the onion for 5 minutes or until softened and golden. Add the garlic, peppers, tomato paste, paprika, cinnamon, oregano and balsamic vinegar. Mix well, add 125ml water and cook for another 5 minutes.
  2. 2. Put the rice in a pot of boiling water for 5 minutes then drain. Take out half of the tomato mixture from the casserole and add and even laver of rice topped with a layer of chicken, then the rest of the sauce. Cover with a tight-fitting lid and cook on high for 10 minutes. Turn to a medium-low simmer for 20 minutes. Sprinkle with feta and oregano to serve.

Nutrition

  • Serving Size: 6

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