Dutch Christmas ring
1pkt flaky pastry
1 cup of Ground Almonds
3/4 cup Sugar
1 egg
1 teaspoon grated lemon rind
mix the last 4 ingredients together in a bowl and cover with a damp cloth and leave in a cool place for at least overnight longer if possible (2days)
Roll out pastry to half cm and (about 12-15cm wide) in a long strip as you want to be able to make it into a circle in the end.
Place the almond mixture in the middle and roll into a sausage then form a circle.
Cook in a preheated oven 220c for about 30 minutes till a nice golden colour. When cool ice with a vanilla plain white icing just pour the icing over the ring then top with cherries, and a little of apricot jam which you add some extra water to, heat and pour over ring. Then eat and enjoy. Merry Christmas
Thursday, September 23, 2010
Wednesday, September 22, 2010
Sajur
This recipe we always had with a pot roast of Topside. Cooked in a little butter and oil. Rub meat with salt and garlic well, brown all sides then add a little water and turn heat down keep an eye on meat and add a little water do not let it go dry just have enough water to cover bottom of pot.
To make the Sajur Oma Senior style.
1/2 cabbage cut very fine
1 onion chopped fine
3 sliced carrots
1 dessertspoon of Laos or Galangal powder
small knob of terasi (shrimp paste from Chinese shop)
approx 25 grams butter
1 cup of milk approx.
To cook: Fry the onion in the butter & Terasi then add the sliced carrots cook for few minutes add 1 tsp sugar to help the carrots cook then add cabbage Laos and little water salt & pepper to
taste then milk stirring till well mixed then turn heat down to simmer. Serve with rice and Pot Roast Topside.
To make the Sajur Oma Senior style.
1/2 cabbage cut very fine
1 onion chopped fine
3 sliced carrots
1 dessertspoon of Laos or Galangal powder
small knob of terasi (shrimp paste from Chinese shop)
approx 25 grams butter
1 cup of milk approx.
To cook: Fry the onion in the butter & Terasi then add the sliced carrots cook for few minutes add 1 tsp sugar to help the carrots cook then add cabbage Laos and little water salt & pepper to
taste then milk stirring till well mixed then turn heat down to simmer. Serve with rice and Pot Roast Topside.
Christmas Egg nog Gysberts style
6 eggs separated
3/4 cup of white sugar
2 cups of Bourbon
1/2 cup Brandy
1/2tsp of good vanilla essence
2 cups runnie cream
3 cups of whipped cream
1. Separate eggs placing yolks in a LARGE bowl and whites in a second bowl, put glad wrap over whites and put in Frig.
2. Add sugar to egg yolks and beat until fluffy-thick. Stir in bourbon brandy vanilla and unwhipped cream stir then put glad wrap over top and keep in frig overnight.
3. Next morning beat eggs whites until they stand in firm peaks, fold in whipped cream then add mixture to egg yolks stir in carefully sprinkle nutmeg on top and keep in frig till you serve.
3/4 cup of white sugar
2 cups of Bourbon
1/2 cup Brandy
1/2tsp of good vanilla essence
2 cups runnie cream
3 cups of whipped cream
1. Separate eggs placing yolks in a LARGE bowl and whites in a second bowl, put glad wrap over whites and put in Frig.
2. Add sugar to egg yolks and beat until fluffy-thick. Stir in bourbon brandy vanilla and unwhipped cream stir then put glad wrap over top and keep in frig overnight.
3. Next morning beat eggs whites until they stand in firm peaks, fold in whipped cream then add mixture to egg yolks stir in carefully sprinkle nutmeg on top and keep in frig till you serve.
Goulash
500grams Blade steak cut in cubes small (roll meat in a light dusting of flour)
1 large onion chopped
2 cloves of garlic crushed
1 tablespoon olive oil
2 tablespoon of paprika
2 carrots cut in rings
2 potatoes cut in cubes
1 tsp caraway seeds
1 can chopped tomatoes with juice
and some water plus salt & pepper to taste.
Fry onions in oil till soft then add garlic meat and brown then add carrots tomatoes potatoes and spices etc stir then add water to cover let simmer until tender about one hour. You can thicken it if required. serve with rice
1 large onion chopped
2 cloves of garlic crushed
1 tablespoon olive oil
2 tablespoon of paprika
2 carrots cut in rings
2 potatoes cut in cubes
1 tsp caraway seeds
1 can chopped tomatoes with juice
and some water plus salt & pepper to taste.
Fry onions in oil till soft then add garlic meat and brown then add carrots tomatoes potatoes and spices etc stir then add water to cover let simmer until tender about one hour. You can thicken it if required. serve with rice
Hache' (french stew)
500grams chopped beef ( I use Blade)
2 large onions cut in rings
1 1/2 tsp ground cloves
4 tablespoon malt vinegar
3 tsp sugar
salt & pepper to taste
Water to cover meat once browned.
In pot put meat and brown (no oil) keep turning then add onions, cook for a few minutes then add cloves vinegar sugar S & P and water and let simmer until tender. Serve with rice and side dish of green vegetables.
2 large onions cut in rings
1 1/2 tsp ground cloves
4 tablespoon malt vinegar
3 tsp sugar
salt & pepper to taste
Water to cover meat once browned.
In pot put meat and brown (no oil) keep turning then add onions, cook for a few minutes then add cloves vinegar sugar S & P and water and let simmer until tender. Serve with rice and side dish of green vegetables.
Tuesday, September 21, 2010
Chickpea, Beetroot & Nut Salad
Prepare Nut Mix
Mix salad ingredients, adding in beetroot and salad dressing just before serving. (Half of dressing quantity maybe sufficient, serve rest as additional dressing)
Sprinkle with nut mix, then serve.
Nut Mix
2 cups of mixed nuts (peanuts, almonds, sunflower pumpkin and sesame seeds)
Bake the nuts for 5min @ 180'C, then sprinkle with:
2 Tbsp brown sugar
1/2 tspn each salt, cumin, ground coriander/powder
1/4 tspn chilli flakes/powder
25gm chilled butter, chopped small
Bake for another 5-10min. Stir often and watch carefully. Set aside to cool.
Salad
2 cups canned chickpeas, rinsed well
1 med beetroot, peeled and grated
1 lrg carrot, peeled and grated
4 spring onions, sliced
2 celery sticks, sliced
1 thumb ginger, very thinly sliced or grated
1/2 cup chopped parsley and or basil
Feta (optional)
Dressing
3 Tbsp balsamic vinegar
1/2 tspn brown sugar
salt and pepper
1/2 cup olive oil
Mix salad ingredients, adding in beetroot and salad dressing just before serving. (Half of dressing quantity maybe sufficient, serve rest as additional dressing)
Sprinkle with nut mix, then serve.
Nut Mix
2 cups of mixed nuts (peanuts, almonds, sunflower pumpkin and sesame seeds)
Bake the nuts for 5min @ 180'C, then sprinkle with:
2 Tbsp brown sugar
1/2 tspn each salt, cumin, ground coriander/powder
1/4 tspn chilli flakes/powder
25gm chilled butter, chopped small
Bake for another 5-10min. Stir often and watch carefully. Set aside to cool.
Salad
2 cups canned chickpeas, rinsed well
1 med beetroot, peeled and grated
1 lrg carrot, peeled and grated
4 spring onions, sliced
2 celery sticks, sliced
1 thumb ginger, very thinly sliced or grated
1/2 cup chopped parsley and or basil
Feta (optional)
Dressing
3 Tbsp balsamic vinegar
1/2 tspn brown sugar
salt and pepper
1/2 cup olive oil
Israeli Couscous & Pomegranate Salad
Simple! Should be colourful and zesty in flavour.
Mix together 1 packet (gm?) israeli couscous, 1 pomegranate, lots of chopped parsley, 2-3 sliced spring onions, lime flavoured avocado oil and lemon juice. Serve.
Mix together 1 packet (gm?) israeli couscous, 1 pomegranate, lots of chopped parsley, 2-3 sliced spring onions, lime flavoured avocado oil and lemon juice. Serve.
GYSBERTS- GIN & TONIC
Grab a tall glass and your favorite gin.
Pour 2 inches of gin over 4 ice cubes top with tonic squeeze some fresh lemon juice and add a wedge of lemon - give a quick stir and presto the classic Gysberts after work or pretty much after anything aperitif !!
Pour 2 inches of gin over 4 ice cubes top with tonic squeeze some fresh lemon juice and add a wedge of lemon - give a quick stir and presto the classic Gysberts after work or pretty much after anything aperitif !!
Welcome To Gysberts Gourmet
This blog features recipes from the GYSBERTS clan from different generations.
From favorite breakfast menus, to salads, to deserts, to tips on how to cook that Kiwi roast to how to mix a favorite cocktail or the infamous GYSBERTS Christmas tradition - Egg Nog !
Enjoy !!
Don't forget to keep adding !
From favorite breakfast menus, to salads, to deserts, to tips on how to cook that Kiwi roast to how to mix a favorite cocktail or the infamous GYSBERTS Christmas tradition - Egg Nog !
Enjoy !!
Don't forget to keep adding !
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