Tag Archive | bak poeier

Mielie Geregte


Sweet corn fitter-mybestdaysever

Sweet corn fitter-mybestdaysever

Sweetcorn Fritter
(serves 6)
By: Just easy recipes (S.A.)
Ingredients:
1 tin sweetcorn kernels (pitmielies)
1 1/2 cups cake flour
2 eggs
1/2 cup milk
100g cheddar cheese, grated (1 cup)
1 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
5ml baking powder
salt to taste
oil to deep-fry
Method:
1.Sift the dry ingredients together.
2.Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.
3.Add the corn.
4.Heat oil in a frying pan and drop spoonfuls of the batter into the oil.
5.Cook until golden brown and puffy.

Mielietert-Foto aewasserman

Mielietert-Foto aewasserman

Mieliegereg

1 blik room suikermielies
3 eetl suiker
3 eiers
½ teel sout
2 eetl meelblom
¾ kp melk
1 teel bakpoeier
Margarine
Meng die meelblom, sout, bakpoeier en suiker saam. Klits die eiers en voeg die mielies, en melk by. Gooi die mieliemengsel by die meelmengsel en meng baie goed. Sit in gesmeerde oond bak en sit klontjies margarine bo-op. Bak by 180°C vir ongeveer 1 uur, tot toetspen skoon uitkom, en gereg gestol het. Probeer om die gereg gereed te he wanneer jy gaan bedien, want dit lyk soos ‘n soufflé, maar indien nie moontlik nie, verhit in mikrogolf voor bediening vir paar minute.

Mielietert

60ml meelblom
15ml bakpoeier
knippie sout
60ml suiker
60ml margarien
4 eiers
2 blikke roommielies
Sif meelblom, bakpoeier en sout
saam.
Meng margarien en suiker. Klits
eiers en voeg by margarienmengsel.
Gooi mielies by en meng goed.
Roer droe bestanddele by en meng
goed.
Gooi mengsel in gesmeerde
oondskottel en bak 1 uur by 180C.

Mielie en Kaas Gereg

250ml melk
250ml gerasperde kaas
25ml botter
sout en peper na smaak
250ml droe broodkrummels
250ml ingemaakte groenmielies
2 eiers geskei
Meng alles saam behalwe die eiers.
Klop eierwitte en gele apart.
Voeg eers geel van eiers by, vou wit
liggies in. Bak in gesmeerde
bak in matige oond vir ongeveer 30
minute

Mielietert

Bestanddele
60 ml Koekmeelblom
15 ml Bakpoeier
40 ml Suiker
2 blikke (410 g) geroomde suikermielies
60 ml Gesmelte Margarien
4 Eiers Geklits
Metode
Voorverhit oond tot 180° C.
Smeer ‘n oondvaste bak met margarien.
Meng al die bestanddele goed en gooi in bak.
Bak vir 1 uur of tot gaar.
Sny in blokke en bedien warm of koud met braaivleis. Linda Theron

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Sjokolade Mousse Koek


Sjokolademouse rol koek - photo hersheys.png

Sjokolademousse rol koek – photo hersheys.png

Sjokolademousse-rolkoek

 

Marlien Viljoen

Vulsel
200 g (2 plakke) donker sjokolade, gekap
250 ml (1 k) room
3 eiers
80 ml (1/3 k) strooisuiker
2 ml (½ t) bakpoeier
125 ml (½ k) koekmeel
60 ml (¼ k) kakao
Knippie sout
Kakao en versiersuiker om oor te sif
1. Maak eerste die vulsel: Smelt die sjokolade en room saam tot glad. Verkoel tot koud.
2. Voorverhit die oond tot 200 °C en voer ’n gesmeerde rolkoekpan met bakpapier uit (sodat dit teen die kante van die pan opstaan). Spuit liggies met kleefwerende kossproei.
3. Skei twee van die eiers. Klits die eiergele, die heel eier en strooisuiker goed saam tot liggeel en dik.
4. Sif die bakpoeier, meel, kakao en sout oor en vou versigtig met ’n metaallepel in.
5. Klits die eierwitte tot stywe punte vorm en vou ook in.
6. Giet in die pan, smeer liggies gelyk en bak vir 10 minute tot gaar. (Toets deur liggies met jou vinger op die koek te druk. As dit terugspring, is dit gaar.)
7. Sif ’n bietjie kakao en versiersuiker op ’n klam vadoek en keer die koek daarop om. Trek die bakpapier af en rol die koek in die vadoek op. Laat só afkoel.
8. Haal die sjokolademengsel uit die ys¬kas en klits tot lig en donsig. Rol die koek oop, smeer die mousse op en rol weer op. Sif nóg versiersuiker en kakao oor………

Sjokolade Sponskoek

Natasha De Jager Viljoen

1 koppie suiker
1 koppie meel
½ koppie warm sterk koffie
3 t bakpoeier
2 eetlepels kakao
1 t sout
½ koppie olie
1 t vanilla essence
4 eiers geskei

Sjokolade Mouse
250 ml Stork Cremendous ( of enige ander room)
1 blik gekookte kondensmelk
3 eetlepels kakao

Bereiding
Voorverhit oond op 180 grade C

Tripple Mousse Cake-Source Unkown

Tripple Mousse Cake-Source Unkown

Tripple Mouse Cake
Natasha De Jager Viljoen

Master chef Australia
1/2 cup chocolate syrup
1 pkg. chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup Sour Cream
1 pkg. Cream Cheese, softened
1 cup sugar
1 can evaporated milk
4 squares BAKER’S Semi-Sweet Chocolate, melted
1 cup Whipped Topping

Heat oven to 375ºF. Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with ORLEY WHIP

Tipsy Tert


 

Tipsy tert-bron onbekend

Tipsy tert-bron onbekend

 

Tipsy Tert

Linda Theron

1 koppie fyngemaakte pitlose dadels
(Ek sit myne sommer in die voedselverwerker)
250 ml kookwater
250 ml suiker
250 ml meelblom
½ teelepel bakpoeier
¼ koppie gekapte neute (opsioneel)
2 eiers
2 eetlepels botter
¼ teelepel sout
1 teelepel koeksoda
1 teelepel gemengde speserye of gemmer

Koek:
Kook die dadels in die kookwater en voeg koeksoda by.
Room die botter en suiker.
Voeg eiers by en meng goed.
Sif die droë bestandele en voeg dit by die eiermengsel.
Roer die dadelmengsel by.
Voeg die neute by en laastens die bakpoeier.
Gooi in ‘n gesmeerde tertbak.
Bak 30 minute by 200ºC.

Stroop:
Vir die stroop kook jy:
1¼ koppie suiker
¾ koppie water
Voeg 1 eetlepel botter by en laat effens afkoel.
Voeg ¼ koppie brandewyn en een teelepel vanielje by.
Gooi die warm stroop oor die warm tert.

Baked Doughnuts


Baked doughnuts - Melissa bakes

Baked doughnuts – Melissa bakes

Baked Doughnuts

Helena Webber

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1/2 cup butter, melted

Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or doughnut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Then spoon the mixture onto the prepared pan in doughnut shapes.
Bake the doughnuts for 12 minutes in the preheated oven, until
golden brown.
You can sprinkle confectioners sugar on top of the doughnuts
while they’re warm or you can make your own glaze to dip them in,

Glazed doughnuts: boil 1 cup of water and mix in three cups of powdered sugar (to make sure you have enough.)


Chocolate coconut slices

Chocolate coconut slices

Chocolate Coconut Slices

Source Unkown

Summary: Chocolate coconut slices – a heavenly combo of richness of chocolate topped with goodness of coconut with few slices of almonds thrown in to add a nutty flavour.

Ingredients
•For chocolate layer
•Butter (unsalted and softened) : 1 stick or 113 gm
•Sugar (light brown) : 1/2 cup
•Salt : 1/4 tsp
•Egg (large) : 1
•All-purpose flour : 1/4 cup
•Baking powder : 1/4 tsp
•Cocoa powder : 1/4 cup
•For coconut layer
•Coconut (shredded and sweetened) : 1 1/2 cup
•Sugar : 3/4 cup
•Egg : 1
•Milk : 1/2 cup
•Vanilla extract : 1 tsp
•Almonds (slivers) : a handful

Instructions
1.Preheat the oven to 375 F.
2.Lined a 9 inch square pan with parchment paper. Grease the paper along the base and side of the pan; leave the overhang edges of the paper as it is.
3.Melt the butter in microwave and add the light brown sugar, whisk them together till it becomes light and fluffy. Beat the egg into it and whisk them till combined.
4.In another bowl sift the flour with salt and baking powder and mix the cocoa powder well with the flour.
5.Slowly add the flour and cocoa mix into this egg-butter mixture and with the help of a rubber spatula mix it until just combined.
6.Do not overmix the batter.
7.Pour this cocoa batter into the prepared square pan and bake for 10-15 minutes.
1.While the cocoa or chocolate layer is baking in the oven, lets prepare the coconut layer.
2.Mix all the ingredients mentioned for the coconut layer, until just combined. The mixture should not be liquid but a semi solid mass, if requires lessen the amount of milk mentioned in the recipe.
3.After 15 minutes, take out the chocolate layer from the oven, check whether it is done or not and then add the coconut layer over it.
4.Spread the coconut layer evenly over the chocolate layer.
5.Bake in the oven for another 20-25 minutes.
6.Cool in the pan for 10 minutes and then cut it into slices of desired shapes and sizes (mine yield 12 rectangular slices), and completely cool it in the wire rack before serving.

Egg-Yolk Sponge Cake


Egg-Yolk Sponge Cake- photo Prema's Culinary

Egg-Yolk Sponge Cake- photo Prema’s Culinary

Egg-Yolk Sponge Cake

recipe image
Rated: rating
Submitted By: Carol
Photo By: sunnysideup
Servings: 14
“This is a moist and tender cake with plenty of orange flavor.”
Ingredients:
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg

1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together twice: flour, baking powder, and salt. Pour back into sifter.
3. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
4. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
5. Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner’s sugar or frost with Orange Butter Frosting.

Bar One Muffins


Bar One Muffins -Sarie.com

Bar One Muffins -Sarie.com

BAR ONE MUFFINS

Mari Shaw

430 ml koekmeel.
15 ml bakpoeier.
1 ml sout.
50 ml suiker.

1 eier, geklits.
2 ml vanieljegeursel.
225 ml melk.
50 ml gesmelte botter .
100 g Bar One-sjokolade gekap.
Metode:
Verhit oond tot 220 °C. Maak seker die oondrak is in die middel van die oond. Sif meel, bakpoeier, sout en suiker saam. Klits eier, vanieljegeursel en melk saam. Voeg gesmelte botter by. Voeg eier-en-melkmengsel by gesifte bestanddele. Meng deur, maar nie te veel nie. Voeg gekapte Bar One-sjokolade by. Skep gesmeerde muffinpanne tweederdes vol en bak vir 15 – 20 minute