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Miere Wenke


Source Unknown

Source Unknown

Miere:

Komkommer vir miere in jou huis:The best way to get rid of ants – place cucumber peelings where you have the little pests overnight. eco-friendly, child and pet friendly and you dispose of them the next day. NO ANTS. Artificial sweeteners containing aspartine or aspartame works just as well. Ants cant handle it. Kills them on contact

Strooi Borax droe poeier in kaste.

Get Rid of Ants:

Put small piles of cornmeal (mieliemeel)) where you see ants. They eat it, take it ‘home,’ can’t digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!

Olie Wenke


Olie:

Hoe om “te veel olie” in die pan te vermy:  gooi in “squizy bottle”

Ek het die by my ma gesien en dit werk soos ‘n bom. Ek het altyd my olie in die bottels gelos en dit was altyd olierig, of ek gooi te veel in die pan met die tuit wat so groot is, dit pas nie in my kombuiskas bo in die – my man dra die hele bottel buite toe as hy gaan vleisbraai en dit kom vol olie strepe terug, nou, met die simpel idee is al my probleme opgelos.

Omskakelings


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OMSKAKELING 555 - Copy

 

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Equivalent Measures

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup (8 ounces)
2 cups = 1 pint (16 ounces)
4 cups (2 pints) = 1 quart (32 ounces)
8 cups (4 pints) = 1/2 gallon (64 ounces)
4 quarts = 1 gallon (128 ounces)

 

Metric Conversion Table

U.S.UNITS

CANADIAN METRIC

AUSTRALIAN METRIC

1/4 teaspoon 1 mL 1 mL
1/2 teaspoon 2 mL 2 mL
1 teaspoon 5 mL 5 mL
1 tablespoon 15 mL 20 mL
1/4 cup 50 mL 60 mL
1/3 cup 75 mL 80 mL
1/2 cup 125 mL 125 mL
2/3 cup 150 mL 170 mL
3/4 cup 175 mL 190 mL
1 cup 250 mL 250 mL
1 quart 1 liter 1 liter
1-1/2 quarts 1.5 liters 1.5 liters
2 quarts 2 liters 2 liters
2-1/2 quarts 2.5 liters 2.5 liters
3 quarts 3 liters 3 liters
4 quarts 4 liters 4 liters
1 ounce 30 grams 30 grams
2 ounces 55 grams 60 grams
3 ounces 85 grams 90 grams
4 ounces (1/4 pound) 115 grams 125 grams
8 ounces (1/2 pound) 225 grams 225 grams
16 ounces (1 pound) 455 grams 500 grams
1 pound 455 grams 1/2 kilogram

 

 

HOEVEEL IS 250ML VAN ‘N BESTANDEEL IN GRAM ??

250ML    =      GRAM

Appelkooskonfyt= 50gr

Botter  =   230gr

Broodkrummels(droog)= 140gr

Broodkrummels (vars)=  70gr

Broodmeelblom=  140gr

Bruismeel=   140gr

Dadels (gesnipper)=  150gr

Glanskersies (heel)=   160gr

Glanskersies (gesny) =  150gr

Hawermout=  80gr

Kaas (gerasper)= 100gr

Kaas,maas-room= 250gr

Kakao= 100gr

Klapper=  80gr

Koekmeelblom= 140gr

Macaroni=   100gr

Margarine= 230gr

Melkpoeier=  100gr

Mielieblom (maizina)= 120gr

Mieliemeel=  120gr

Mielierys=  200gr

Pekanneute (uitgedop)=  100gr

Perskes (droog)= 150gr

Rosyne (ontpit)=  150gr

Rys=  200gr

Sago=   180gr

Semels =  30gr

Sout=   280gr

Spagetti (gebreek)= 100gr

Stampkoring  =  200gr

Stampmielies (gewone)= 200gr

Suiker – bruin en wit = 200gr

Strooisuiker=  210gr

Sultanas=   150gr

Vlapoeier= 130gr

Versiersuiker =   130gr

*

EENVOUDIGE METRISERINGSTABEL

½ ons = 14gm
1 ons =28gm
4 ons = 112gm
8 ons =227gm
1 lb =455gm
2 lb =900gm
5 lb =2,3 kg
1 teelepel = 5ml.
1 eetlepel =15 ml.
¼ pint = 140 ml.( net minder as 3/5 koppie)
½ pint = 280 ml
1 pint = 560 ml.
2 pinte = 1,1 liter
1 liter = 4 S.A. koppies ( teekoppies)

 

MEASUREMENT EQUIVALENTS

(Volume) 1 ounce = 28.3495 grams

1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon = ½ ounce
2 tablespoons = 1/8 cup = 1 ounce
4 tablespoons = ¼ cup = 2 ounces
5 tablespoons + 1 teaspoon = 1/3 cup = 2 2/3 ounces
8 tablespoons = ½ cup = 4 ounces
12 tablespoons = ¾ cup = 6 ounces
16 tablespoons = 1 cup = 8 ounces
2 cups = 1 pint = ½ quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon

COMMON INGREDIENT EQUIVALENTS

1 cup butter = 8 ounces = 16 tablespoons = 2 sticks
1 cup shredded cheese = 4 ounces
1 cup chocolate chips = 6 ounces
1 cup all-purpose flour = 4¼ ounces
1 cup bread flour = 4¼ ounces
1 cup cake flour = 4 ounces
1 cup whole wheat flour = 4 ounces
1 cup granulated sugar = 7 ounces
1 cup brown sugar = 7½ ounces
1 lemon = 2 tablespoons juice = 1½ teaspoons zest
1 packet dry yeast = 2¼ teaspoons = 3/5 ounce = 1 cake

PAN SIZE CONVERSIONS

(Dimension) 1 inch = 2.54cm (Volume) 1 cup = 237 mL

Round Pans:
6 x 2 inches = 15 x 5 cm = 4 cups = 948ml
8 x 2 inches = 20 x 5 cm = 6 cups = 1.4 liters
9 x 2 inches = 23 x 5 cm = 8 cups = 1.9 liters
Square Pans:
8 x 8 x 2 inches = 20 x 20 x 5 cm = 8 cups = 1.9 liters
9 x 9 x 2 inches = 23 x 23 x 5 cm = 10 cups = 2.4 liters
10 x 10 x 2 inches = 25 x 25 x 5 cm = 12 cups = 2.8 liters
Rectangular Pans:
11 x 7 x 2 inches = 28 x 18 x 5 cm = 6 cups = 1.4 liters
13 x 9 x 2 inches = 33 x 23 x 5 cm = 14 cups = 3.3 liters
Loaf Pans:
8 x 4 x 2½ inches = 20 x 10 x 6 cm = 4 cups = 948 ml
8½ x 4½ x 2½ inches = 21 x 11 x 6 cm = 6 cups = 1.4 liters
9 x 5 x 3 inches = 23 x 13 x 8 cm = 8 cups = 1.9 liters

VOLUME & VLOEISTOF

¼ pint = 125 ml = ½ k
½ pint = 250 ml = 1 k
¾ pint = 375 ml = 1 ½ k
1 kwart = 1 Lt = 4 k
4 e = 60 ml = ¼ k
1 e = 15 ml
½ t = 3 ml
1 t = 5 ml

GEWIGTE
1 ons = 30g = 2 e
2 onse = 60g = 4 e
3 onse = 85g = 6 e
4 onse =125g = 8 e
1 Ib = 450g

SUIKER WIT / BRUIN
1 ons = 30g = 25 ml
2 onse = 60g = 50 ml
4 onse = 125g = 100ml

SUIKER / VERSIER
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250ml

BROODMEEL / KOEKMEEL
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250 ml

BOTTER / MARGARIEN
1 ons = 30g = 35 ml
2 onse = 60g = 60 ml
4 onse = 125g = 120ml

1 ons + 25gr

Blueberry, Coconut & Lime Ice Cream


Blueberry Icecream - Foto BBC Food

Blueberry Ice cream – Foto BBC Food

 

This zingy ice cream is really worth making – and you don’t even need to use an ice cream maker.

Can be frozen when un iced

Serves 4 – 6

BBC Good Food

Ingredients

2 limes

140g golden caster sugar

125g punnet blueberries

200ml carton coconut cream

284ml carton double cream

extra blueberries , to serve

 

Method:

Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.

Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.

Remove from the freezer and mix it all together using a whisk. When it’s fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

Wenk :  Hierdie resep kan jy die vrugte vervang met blueberries in dieselfde hoeveelheid.

Nog ‘n resep – source unknown

Ingredients

3 large eggs

1 1/2 cups sugar

2 tablespoons all-purpose flour

1/2 teaspoon salt

4 cups 2% reduced-fat milk

1 cup whipping cream

1 tablespoon vanilla extract

5 cups peeled nectarine slices, (about 2 3/4 lb.)

1 cup sugar $

2 tablespoons butter $

3/4 cup slivered almonds

3/4 teaspoon salt

Method:

Process nectarines and sugar in a food processor 30 to 45 seconds. Transfer to a large bowl; cover and chill 2 hours.

Melt butter over medium-low heat in a medium skillet; add almonds and salt. Cook almonds, stirring frequently, 3 to 5 minutes or until toasted and golden. Pour nut mixture through a fine wire-mesh strainer, shaking to remove excess butter and salt. Stir almonds into nectarine mixture; cover and chill until ready to use.

Beat eggs at medium speed with an electric mixer until frothy. Stir together sugar, flour, and salt until well blended. Gradually add sugar mixture to eggs, beating until thickened. Gradually add milk, beating until blended.

2. Cook egg mixture in a Dutch oven over medium-low heat, stirring constantly, 15 to 20 minutes or until a candy thermometer registers 170°. (Mixture should be thick enough to coat a spoon.)

3. Fill a large bowl or pan with ice; place Dutch oven in ice, and stir occasionally 10 to 15 minutes until custard is completely cool. Transfer mixture to an airtight container; cover and chill 8 hours. Stir in whipping cream, vanilla, and desired fruit blend.

4. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and freezing times will vary.)

Jy kan dit ook maak sonder die roomys maker. Volg net die vorige resep se aanwysing van vries en klop en vries en klop.

How to Make Silver/gold colourerd icing and edible glitter


How to Make Silver/gold colourerd icing and edible glitter

Coloured glitter

1/4 cup sugar and 1/2 teaspoon of food coloring mixed, bake10 mins in oven on 350* (175grade C)  to make edible glitter

How to Make SILVER  food Coloring

Combine equal parts blue and black food dye in the empty food dye bottle. Seal the bottle with its cap.

Shake the bottle vigorously for 10 seconds. Remove cap.

Test the shade of the silver dye by mixing two drops with the white icing. If the color is too dark, add a small amount of white icing into the dye bottle, seal and shake. If the color is too light, add two drops of black dye, replace the top and shake.

How to Make GOLD food  Coloring

Add 10 drops of yellow food coloring into your mixing dish. This will be the base for your food coloring, any additions will be added to this initial color.

Add one drop of red food coloring into the mixing dish and mix the colors together with a toothpick. The disproportional amount of yellow will keep the coloring from turning orange, and the read will act to dull the yellow, creating a gold tint.

Use a small amount of the food coloring on a test piece of dough or a cracker. Let the color set in. Check back in a few minutes to see the final color.

If the color is too light, add another drop of red to your mixture and test again. If the color is too dark or resembles orange, add more yellow food coloring to the mixture. Repeat testing until you reach the desired gold hue.

1/4 cup sugar and 1/2 teaspoon of food coloring mixed, bake10 mins in oven on 350* (175grade C)  to make edible glitter

Read more: How to Make Gold Food Coloring | eHow.com http://www.ehow.com/how_5147607_make-gold-food-coloring.html#ixzz2Ceat1pVE