Measure the dry ingredients and sift together. 1/2 cup (125 ml) cake flour, 4 teaspoons (20 ml) baking powder and 1/2 teaspoon (2,5 ml) salt.
Sift the dry ingredients.
Grate 50 ml (50 g) butter into the dry ingredients.
Crumb the butter and flour by rubbing it between your fingers.
Add 2 eggs and a cup (250 ml) milk to the mixture.
Mix everything well. It will be an extremely runny batter.
Prepare a baking dish with non-stick coating.
Layer the bottom with your leftover cooked rice.
If you have only one type of curry, you do not need to create a division in the dish. I had both chicken and mutton to work with and placed a piece of wax paper down the center of the dish to keep the two curries separated.
I then reheated the mutton curry in the microwave.
The hot curry was spread over the rice.
I also reheated the chicken curry ...
... and spread it over the rice.
I then divided my batter between the two halves, pouring it over the curries.
Bake in a preheated oven at 200 °C for 10-15 minutes.
Remove the wax paper, if this step applies.
Serve the curry pie hot from the oven.
Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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