Kaasteefjes Recipes

SARAH'S KNISH

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
• Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

SOUTH AFRICAN KOEKSISTERS

Steps:

• Combine sugar, water, ginger, lemon zest, and lemon juice together in a saucepan; bring to a boil, reduce heat to medium, and cook for 10 minutes. Cool syrup to room temperature, transfer to a container, and refrigerate until flavors blend, 8 hours to overnight.
• Sift flour, baking powder, and salt together in a bowl. Rub the butter into the flour mixture with your fingertips until mixture has a cornmeal texture. Add the milk; mix until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 2 hours.
• Turn the dough out onto a lightly floured work surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut the dough into twenty eight 1/2-inch wide strips. Twist pairs of strips together and pinch the ends together. Repeat for all of the strips. Cover strips with a clean cloth and let rest for 15 minutes.
• Heat about 2-inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet.
• Pour some of the cold syrup into a bowl and return remaining syrup to the refrigerator.
• Working in batches, fry koeksister twists in hot oil until twists swell and are golden brown, 2 to 5 minutes. Remove koeksisters from hot oil with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer soaked koeksisters to prepared wire rack to cool. Replenish cold syrup as necessary.

KEFTEDES

Steps:

• Break the baguettes into pieces, then grind the baguettes into crumbs in a food processor. Add the onions and parsley and mix again.
• Whisk all the eggs in a bowl. Add the pomace oil, salt, pepper and 1/8 cup water to the eggs. Add to the food processor, then turn on to low speed for 3 minutes. Mix this mixture and the garlic into the beef by hand in a bowl. Form into 2-ounce meatballs.
• Bring oil to 375 degrees F in a deep-fryer.
• Dredge the meatballs in flour and deep-fry for 5 1/2 minutes.

KAASSTENGELS (DUTCH CHEESE STEMS)

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Take the puff pastry out of the freezer and allow to thaw for 10 minutes.
• Line a cookie sheet with parchment paper.
• Brush the pastry with beaten egg.
• Scatter the grated cheese over the pastry and season with salt and pepper.
• Cut into strips of approximately 1/2"-3/4" by about 6". Now twist the ends of the pastry strips in opposite directions to create a spiral effect.
• Place on the cookie sheet, leaving 1/4" between them
• Bake for 20 minutes or until golden brown.
• Variation ideas:.
• Add your favorite herbs, such as freshly chopped thyme or rosemary.
• Try adding dried chili-, onion- or garlic flakes for some more punch.
• Add texture and flavor with sesame-, poppy-, caraway or cumin seeds.
• Made a sweet treat, with sugar & cinnamon or chocolate sprinkles (leaving out the cheese and salt & pepper).

KAASTEEFJES

Steps:

• Blend butter and mustard, spread on all pieces of bread.
• Cover 3 slices of bread with sliced cheese.
• Cover with other slice of bread.
• Mix remaining ingredients and dip sandwiches in mixture.
• Fry sandwiches in butter til golden brown on each side.