Eat sum more-Photo eat sum more
Eat Sum More
4 cups flour
1 cup powdered sugar
2 cups butter
0.25 teaspoon salt
Mix all the ingredients together and roll (should look like a long sausage).Cut into circles and place on a baking sheet. Preheat the oven to 350°F and
bake for about 10 minutes. If not totally baked, bake for another 10 minutes.
Bron:Annette
Suurlemoen Meringue Tert – Foto Maroela Media
Suurlemoen Meringue Tert
Rencia Odendaal Pretorius
Kors:
1 pak tennisbeskuitjies (rol fyn en meng met
100ml botter
Vulsel:
1 blik kondensmelk
125ml suurlemoensap
2 eiers geskei
50ml strooisuiker
Druk beskuitjies in tertbak. Gooi kondensmelk in bak en gooi suurlemoensap gelydelik by terwyl gedurig klits – tot lekker stywe pasta
Klits eiergele tot lig en sponsagtig
Meng alles
Gooi kondensmelkmengsel in kors
Bak vir 10min – laat afkoel
Klits eierwitte met strooisuiker bietjies gewys by tot lekker sponsig en punte vorm.
Sit eierwitte op tert en plaas in oond tot mooi goudbruin
TIP: gooi ‘n bietjie droe maizina oor tert voor jy die eierwitte opsit. Dit sal maak dat die eierwit nie loskom van die tert af nie.
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 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
Mango Roomys
Mango-Roomys in 5 Minute
Plaas gesnyde mangos in vrieskas oornag.
500gr bevrore mangostukke
100gr strooisuiker (nie gewone suiker)
250ml room
Plaas mangostukke en strooisuiker in voedselverwerker. Gooi room bo-oor en verwerk op hoe spoed tot dik roomys.
Bedien dadelik.
(Sarie kos-bylaag 2013)
Traditional vanilla custard
1 cup milk
1 cup thickened cream
1 vanilla bean (see note)
4 egg yolks
1 tablespoon cornflour
1/3 cup caster sugar
Step 1
Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
Step 2
Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
Step 3
Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).
Step 4
Serve custard warm or cold over stewed fruit, pancakes or crumbles.
*
Salome Kleu
BOKSIE VLA
150ml vla poeier angemaak met n bietjie water
5ml vanilla essens
1 litter gekookte water
1 blik kondens melk
knippie sout
gooi angemaakte vla vinnig by en klop met hand. jo sout vanilla en jo kondensmelk. dis vinnig en heerlik.
*
ONGEKOOKTE BOKSIE VLA
Tuis gemaakte boksie vla, 150ml vla poeier, 1lt kookwater, 1 blikkie kondensmelk. Meng die vla poeier met n bietjie koue water tot loperig gooi dan die liter kook water daaroor roer tot mooi glad voeg dan die kondensmelk by en roer weer goed. hoef glad nie gekook te word nie. Bedien warm of koud. maak omtrent 1.25lt vla. bere in n lig digte houer in die yskas.
Zoo Cookies
Make Your Own Zoo Cookies
To make these cookies you will need:
185g Plain flour
125g Soft butter
60g Caster sugar
To make the icing you will need:
125g Icing sugar
1-2 Tablespoons warm water
Red and Yellow Food colouring
Preheat the oven to 180C (Fan 160)
Sift the flour into a large mixing bowl
Stir in the Sugar
Rub in soft butter until mixture resembles fine breadcrumbs
Mix together with your hands until the mixture resembles a soft ball of dough
Roll out on a lightly floured surface until it is ½ cm (1/4”) thick
Cut dough into Star Shapes (or circles using a cup turned upside down)
Put shapes on a lightly greased tray
Bake in the oven for about 10-12 minutes until pale golden.
Put the cookies on a wire rack to cool. Mix the icing sugar and water until smooth, then add a drop of food colouring.
When biscuits are cool, spoon half a teaspoon of icing on each one and spread out evenly.
Ek verkies om Royal versiersuiker te gebruik:
“Royal icing”
Die icing raak klip hard en jy kan dit in ‘n piping bag sit en patroontjies en randjies, ens daarmee doen. Skei ‘n eier en gebruik net die eierwit. Klits dit liggies met ‘n vurk tot effe skuimerig. Skep nou bietjie-bietjie VERSIERSUIKER by en roer dit elke keer eers goed in voor jy die volgende sarsie bygooi. Hou so aan tot jy die verlangde konsistensie het.Jy kan dit kleur met voedselkleursel.
OF
“Royal icing”
Eierwit van 2 groot eiers (60g)
10 ml suurlemoensap
330g versiersuiker
Klits die eierwitte en suurlemoensap tot styf. Voeg dan die versiersuiker by en klits tot blink en glad. Die versiersel is reg wanneer jy die “beaters” uit die versiersel haal en dit sy vorm behou. Die versiersel moet in ‘n lugdigte houer gebere word, want dit word hard as dit aan lug blootgestel word.Voeg kleursel by vir verskillende kleure.
Mierekoek-bron onbekend
Wie het al gehoor van MIEREKOEK – Soos wat jy by die Mierekoek die sjokolade vermiccili gebruik, gebuik by die witkoek die 100 &1000’s of gekleurde vermiccili. Dit lyk so mooi as jy die koek sny met al die gekleurde stukkies in.
Miere koek
(Hannelize Groenewald
250ml stooisuiker;
200ml margarien;
4 eiers;
500ml koekmeel;
15ml bakpoeier;
250ml klapper;
250ml melk;
100g sjokolade vermicelli.
Klits suiker en margarien saam tot sponsig en lig, klits eiers een een by en laastens gooi droe bestanddele by met melk en klits goed deur.
Heel laaste word sjokolade vermiccili bygemeng en dan bak vir 55min op 180 grade.
Versier met sjokolade versiesel of gewone botter versiersel.
Kakao Versiersel
5 kop versiersuiker en 4 eetlp kakao saam gesif, klop 250g sagte marg by en so 4 eetlp melk.
Ryk Botterversiersel
450g Versiersuiker
200g Stork Bake
5ml Vanieljegeursel
of:
Basiese Botterversielsel
450g Versiersuiker
100g Stork Bake
5ml Vanieljegeursel
45ml Melk
VIR SPIERWIT VERSIERSEL, GEBRUIK WOODENSPOON BOTTER
Basiese Kolwyntjie- Noob Cook
Basiese Kolwyntjies/cupcakes
Lizelle Herbst
(12 kolwyntjies)
•3 eiers •175 g (210 ml) strooisuiker
•175 g (315 ml) bruismeel
•175 g (190 ml) botter teen kamertemperatuur
•5 ml vanieljegeursel
Verhit oond tot 180 °C. Voer kolwyntjiepannetjies uit met papierbakkies en spuit met kleefwerende sproei. Plaas al die bestanddele in die mengbak van ‘n elektriese menger en klits vir 3 – 4 minute. Verdeel mengsel tussen bakkies en plaas in warm oond. Bak vir 15 – 20 minute of tot goudbruin en ‘n toetspen skoon uitkom. Haal uit en laat afkoel voor jy die kolwyntjies versier.
Basiese vanieljeversiersel
(vir 12 kolwyntjies)
•500 g (545 ml) sagte botter
•650 g (1 250 ml) versiersuiker, gesif
•10 ml vanieljegeursel
Plaas botter in elektriese menger se bak en klits tot lig en romerig, sowat 5 – 8 minute. Voeg versiersuiker en geursel by. Meng goed. Versier afgekoelde kolwyntjies hiermee
Basiese Kolwyntjies/cupcakes
Deur: SO MAAK MENS!
Klits 125 g botter en 200 ml suiker tot lig en romerig. Klits 5 ml vanielje en 2 ekstra groot eiers by.
Klits goed. Sif 500 ml meelblom, 10 ml bakpoeier en ‘n knippie sout goed saam.
Meet 160 ml melk af. Vou droë bestanddele beurtelings met melk by bottermengsel,
skep in papiervorms n bak teen 190ºC vir 15 – 20 minute tot goudbruin en gaar.
Versiersel:
Verroom 125 g botter en klop 375 ml versiersuiker daarby. Klits tot romerig en geur met vanielje.
Jy kan dit met koekkleursel kleur as jy wil.
Variasies:
1. Voeg 50 g gevlokte geroosterde amandels en 3 ml amandel geursel by.
2. Vervang melk in basiese resep met 1 ¾ blikkie grenadella pulp…
3. Vervang melk met vars uitgedrukte lemoensap en vou gerasperde skil van 1 lemoen by beslag in…
4.Roer ½ kp klapper by versiersel.
Basic Cupcakes recipe
ALL4WOMEN
Here is a basic recipe for cupcakes which you can get really creative with
Ingredients
150g room temperature butter
150g caster sugar
175g self raising flour
3 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla essence
Directions
Pre-heat the oven to 180 Celsius and place cupcake holders into a muffin tin
Beat the eggs lightly in a mixing bowl, then add all of the rest of the ingredients. (no need to sift the flour)
Beat with an electric beater for about 2 or 3 minutes, until light and creamy.
Fill the cupcake holders evenly, about 3/4 full.
Bake for 20 minutes until they have risen and are firm on top.
Allow to cool in the muffin tray before icing
Waarom trek sekere cupcakes se papiertjies weg en sekere nie ?
HOEKOM TREK MY CUPCAKES WEG VAN DIE PAPIERTJIE AF:
Lede se insette:
Marieta van Bladeren Ek kry dit soms – nogal met fancy duurder papiertjies. Nie met my cheepo wit gewones nie!!
Catherine Izatt As die papier koppies van ‘n soort waspapier gemaak is, sal hy weg trek. Die ou soort is die beste
Ethel Nel Ek bak baie cupcakes… olie in… en die wortelkoek ook. So by die 2de dag trek papiertjies bietjie weg. Dit is omdat die koek so lekker klam is. Ek bak gewone cupcakes so 15 min en wortelkoek 17 min. As ek die cupcake versier dan trek ek die mes met icing so teen die kante van die cupcake… so die icing hou die papiertjie dan vas aan die koek. As ek met die versierbuis bo werk dan vang ek die kante van die papiertjie. Ek spuit wel die papier bietjie maar nie die pan self nie.
Doreen Koen Ek het ook agtergekom dat resepte met olie ipv botter meer “plak” aan die houertjies. Ek bak myne net tot gaar. Gewoontlik 160 grade so vir 15 minute, soms klein bietjie minder.
Jeanette Hattingh Fourie Die goud en silwer papiertjies doen dit graag! Hulle het ook vir my gese dis as mens dit te gou toemaak. Maar ek weet nie. Myne ook oliebasis en trek nie weg nie.
Elouise Bellingan Hattingh ek het oorgeskakel na n olie resep (nie die botter een nie). bak hulle dalk ook n bietjie langer totdat hulle n klein bietjie droer is
Liezel Van der Merwe Glo my dit werk, jy moenie jou papiertjies of pannetjie spuit nie
Lilly Pretorius Moet nie jou pan spuit nie, myne het dit nog nooit gedoen nie, kan dalk ook wees as hy te lank bak dat hy droog word en wegtrek.
Hetta Meiring Ek dink ook dit moet minder bak
Lunette Cabaco BAk hulle so 2 minute korter, bak dalk net net te lank
Dessert Lasagna- pikachakula
Dessert Lasagna
pikachakula
Ingredients
12 pieces sheets of lasagna pasta)
4 cups ricotta cheese (can use un-flavoured cream cheese if unavailable)
1 cup sugar
4 cups strawberries – sliced
4 cups mango slices
1/2 cup chopped unsalted cashew (toasted)
½ cup desiccated coconut
Method
Cook the pasta according to package directions. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the mangoes with 2 tablespoons sugar. Strain the puree and set it aside.
Reserve 1/4 cup of each of the purees to use as a garnish when serving
To assemble the lasagna, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.
Spoon 1/3 of the ricotta mix on top and spread it evenly.
Pour the mango puree over the cheese and arrange ¼ of the mango slices on the puree.
Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.
Lay on 3 more pieces of pasta and cover with the remaining cheese.
Top with a final layer of pasta.
Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagna with the remaining 2 tablespoons sugar, the desiccated coconut and with the toasted cashews.
Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Serve with some of the strawberry and mango puree.
Piesang Lasagna – Just a pinch
Banana Lasagna
just a pinch
Ingredients
96g vanilla instant pudding mix
1 pkg loaf pound cake, cut into 0.5 cm slices (you can use already baked store-bought cake)
40 vanilla wafer cookies
3/4 cup cherry jam
5 chocolate sandwich cookies, crushed (chocolate cookies with filling in between)
1/4 cup ricotta cheese
2 tsp granulated sugar
2 large bananas, sliced
Toppings: Shaved White Chocolate, crusted vanilla cookies, dried mint
Make pudding according to package directions. Cut the loaf of pound cake into the slices.
Place 1/2 of the slices in a 7×11-inch baking dish, now press 20 of the vanilla wafers into the cake.
Make mock tomato sauce:Mix cherry jam with the chocolate sandwich cookies and spread evenly over the cake and wafers.
Mix together the cheese and sugar and dollop half of mixture over jam mixture
Arrange 1 sliced banana and half of the vanilla pudding over cheese layer.
Repeat with the remaining cake, wafers, remaining jam mixture and ricotta, and another sliced banana and the remaining pudding.
Top with shaved white chocolate, crushed vanilla wafer cookies and sprinkle a little mint over top. Chill overnight or at least 4 hours.
Aarbei Lasagna – Mev Fields
Strawberry Dessert Lasagna
Mrs Fields
6-8 lasagna noodles (lasagna sheets)
2 cups ricotta cheese
1 package vanilla instant pudding mix
2/3 cup milk
4 cups thinly sliced strawberries
2 tablespoons sugar
2 tablespoons balsamic vinegar
dash of black pepper
1 kiwi, peeled and diced
1 cup heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla bean paste (or vanilla extract)
Directions
Cook noodles according to direction, then rinse with cold water and lay out to dry on a baking rack. Mix ricotta cheese, pudding mix, and milk in a mixing bowl, stirring constantly for 3 minutes, or until no lumps appear. Chill until ready to assemble. In another mixing bowl, stir strawberries, sugar, vinegar, and pepper together. Set aside. In a small bowl, whisk cream, powdered sugar, and vanilla bean paste together and chill until ready to serve.
To assemble: take one lasagna noodle and spread an even layer of the ricotta cheese mixture on top, about 1/2 inch in thickness. Next, spread a layer of strawberries on top of the ricotta, except for about 2 inches on one end. Carefully roll the noodle onto itself, toward the end with no strawberries until it is sitting on top of itself in a roll. Before serving, top with more strawberries, diced kiwi, and a drizzle of sweetened cream. Makes 6-8 servings.
HINT: The higher quality ricotta you choose, the better this will taste. Don’t skimp!
HINT: Substitute the vanilla pudding mix with other pudding flavors like cheesecake, lemon, or coconut cream for a fun alternative.
Soet Lasagna -Rikki
Sweet Lasagna
Ingredients:
3 eggs
75g Sugar
1 pack vanilla sugar
300ml cream
500g curd cheese (Quark) (mascarpone cheese/cream cheese or cottage cheese – plain)
1 lg. can of peaches (or fresh peaches, but preferably without the skin)
lasagna noodles (lasagna sheets)
Cut the peaches up into small chunks, the juice is not needed. Mix eggs, sugar, vanilla sugar and cream. Add curd cheese. Add the peach chunks. Layer noodles and the filling in a dish. I always finish with a layer of filling. Bake in the oven at 175C for about 45 minutes.
Italian Dessert
Zuccoto Recipe (layered like lasagna)
painless cooking
This ice cream dessert is traditionally decorated with powder sugar and cocoa powder making stripes like you would find on a beach ball. A pattern can be made out of parchment paper; Sift the cocoa powder over the paper pattern then turn the patter and sift the sugar over the pattern.
15 to 18 Lady Fingers
¾ Cup brandy
2 ¼ Cups hazelnut ice cream softened
2 Cups chocolate ice cream softened
Cocoa powder and powdered sugar
Lightly grease bottom of 2 pint bowl; cut circle wax paper and fit into bowl smoothing it.
Make sure lady fingers are not too long to fit into sides of bowl; if so cut to fit.
Pour brandy into a flat dish; quickly dip lady finger into brandy and turn over to coat.
Quickly stand the lady finger in the bowl with sugar side facing bowl
Repeat with remaining lady fingers making a solid surface of the cakes; fill bottom with any broken pieces.
Refrigerate for at least 30 minutes.
Spoon the hazelnut ice cream in center of the bowl; spread it up and around the sides to completely cover the lady fingers.
Freeze until solid about 2 hours.
Beat any remaining brandy into the chocolate ice cream and fill center of dessert, level, cover with foil and freeze.
To serve remove foil and carefully run a thin knife around the edges between the lady fingers and the bowl.
Invert a cold plate over the bowl and turn upside down to remove dessert from bowl.
Carefully remove the bowl and remove the wax paper; sift with cocoa powder and powdered sugar over pattern to make stripes.
You can sift plain sugar all over or plain cocoa powder.
SJOKOLADESKYWE MET MERINGUE – Lanbou.com
SJOKOLADESKYWE MET MERINGUE
BOLAAG
Smelt in die mond heerlik!!!!!
Kors
125g sagte botter
60ml versiersuiker gesif
250ml koekmeel
45ml klapper
125ml sjokolade-haselneutsmeer (Nutella)
50g donker sjokolade
Meringuelaag
4 eierwitte
180ml strooisuiker
1 pakkie (100g) gemaalde amandels liggies gerooster
Voorverhit die oond tot 180°C en smeer ‘n pan van 20 x 25cm met botter. Room die botter en versiersuiker goed en voeg die koekmeel en klapper by. Maak aan tot ‘n deeg. Druk die deeg in die pan vas en bak vir 10min tot strooikleurig. Haal uit die oond en skep die haselneutsmeer oor. Laat dit sag word van die hitte en smeer dan egalig. Breek die helfte van die van die sjokolade af en kap dit fyn. Sprinkel bo-oor die smeer. Klits die eierwitte in ‘n skoon bak tot sagte punt vorm en klits die strooisuiker lepel vir lepel by. Rasper die orige sjokolade fyn en vou dit saam met die gemaalde amandels by die meringue in. Skep or die sjokladelaag en smeer gelyk. Bak vir 30min tot goudbruin en bros bo-op. Laat staan 15min en sny in skywe. Lewer 20 skywe.
Toffieskywe – Lanbou.com
TOFFIESKYWE
200g toffie-geur koekies (Nuttikrust)
100ml gesmelte botter
TOFFIE
1 blik kondensmelk
125ml klam bruinsuiker
80g botter
5ml karamelgeursel
45ml esdoringstroop
BOLAAG
100g donker sjokolade
60ml room
Smeer ‘n losboomkoekpan van 17cm x 8cm goed met botter. Verwerk die koekies tot
krummels en voeg die botter by. Meng goed en druk dit op die boom van die pan
vas. Verkoel tot benodig. Verhit die kondesmelk, suiker, botter, geursel en
stroop oor lae hitte in ‘n kastrol tot die suiker gesmelt het. Verhit tot
kookpunt en kook vir 6min tot dik en goudbruin. Laat effens afkoel, giet oor
die kors en smeer gelyk. Sit in die yskas tot die toffielaag ferm is. Smelt
intussen die skokolade en room saam tot glad. Skep oor die toffielaag en
verkoel weer tot ferm. Sny in klein blokkies of skyfies en sit na ete voor saam
met koffie. Bêre in die yskas. Lewe 10 skywe
Neutskywe – Lanbou.com
NEUTSKYWE
Basis
500ml bruismeel
125ml ligte bruinsuiker
250 klapper
1 pk hazelneute, gerooster, skille afgevryf en grof gekap
125ml gesmelte botter
60ml esdoringstroop of gouestroop
1 eier
Versiersel
500ml versiersuker
30ml hazelneutlikeur (Frangelico)
Melk
Voorverhit die oond tot 180°C en smeer ‘n reghoekige koekpan, so groot soos ‘n
standard bakplaat, met botter. Voer uit met bakpapier en smeer weer. Meng die
meel, suiker, klapper en die helfte van die neutr in ‘n bak. Verhit die botter
en stroop saam tot gesmelt en klis die eier daarby in. Voeg by die droë
bestandele en meng tot ‘n deeg. Druk in die pan en bak vir 25-30min tot lig
goubruin. Sif die versiersuiker in ‘n bak en voeg die neutlikeur en genoeg melk
by om ‘n gladde, smeerbare versiersel te maak. Wanneer die neutbases uit die
oond kom, laat vir 10min afkoel en smeer versiersel oor. Sprinkel res van die
neute oor en laat staan tot ferm. Sny in skywe. Lewer 45 skywe
Alle resepte: Landbou.com
Miljoenerskoek – Foto Huisgenoot
MILJOENERSKOEK (Stroperige sjokolade koek)
Komplimente: Huisgenoot
Genoeg vir 1 koek
Bereiding: sowat 20 minute
Baktyd: 40-45 minute
STROOP
265 ml suiker
275 ml water
KOEKBESLAG
250 ml (1 k) koekmeel
30 ml (2 e) bakpoeier
’n knippie sout
250 g (1 k) botter
125 ml (½ k) strooisuiker
200 g donkersjokolade soos Albany
5 ekstra groot eiers
30 ml (2 e) brandewyn of Frangelicalikeur
VERSIERSEL
200 g sjokolade met haselneute
30 ml (2 e) melk
Voorverhit die oond tot 180 °C.
Smeer en voer ’n diep koekpan
(24 cm in deursnee) uit met bakpapier.
STROOP
Verhit die suiker en water in ’n kastrol, bring tot kookpunt en laat prut sowat 10 minute.
BESLAG
Sif die meel, bakpoeier en sout saam in ’n groot mengbak.Smelt die botter, suiker en donkersjokolade in ’n dubbelkoker of in ’n glasbak oor kookwater of in die mikrogolfoond.Verwyder van die hitte en klits een eier op ’n slag by. Klits goed ná elke byvoeging. Giet die brandewyn of likeur by en roer tot gemeng.Vou die gesifte meelmengsel
by die eiermengsel in en meng alles goed. Giet die beslag in die voorbereide pan en bak 40-45 minute of tot gaar. Verwyder die koek uit die oond, prik dit ’n paar keer met ’n toetspen en giet die stroop oor. Maak die kante los sodra die koek afgekoel is en keer dit op ’n koekbord uit.
VERSIERSEL
Smelt die sjokolade oor ’n lae hitte of gebruik ’n dubbelkoker. Roer die melk by en roer tot ’n gladde sous vorm.
Giet die sjokoladesous bo-oor die koek en versier met gekleurde eetbare koekversiersels.
MILJOENER SE SJOKOLADEKOEK (Mikrogolf)
Annette Human
375 ml bruinsuiker
250 ml water
50 ml brandewyn
250 ml koekmeel
30 ml bakpoeier
knippie sout
1 x 200g donker sjokolade
250g botter of margarien
5 eiers
1 x 200g Heelneutsjokolade
50 ml melk
Bespuit n 2,5l tuitpan van 23 cm deursnee met Spray & Cook.
Bedek die boom met n sirkel handdoekpapier met n gat in die middel sodat dit plat onder in die pan kan lê.
Mikrogolf 250ml vna die bruinsuiker & water vir 4 minute in n diep 1l bak vir 4 minute op hoog/100% en roer 1 of 2 keer. Laat die stroop afkoel en voeg 25ml van die brandewyn by. Hou eenkant
Sif die meel, bakpoeier & sout saam. Hou eenkant.
Breek die sjokolade in donker blokkies. Voeg orige bruinsuiker, en die botter by. Mikrogolf by 50%/med vir 4 minute in n diep bak tot gesmelt en roer dit gereeld.
Klop die eiers een-een by die sjokolade mengsel en klop goed na elke byvoeging.
Roer die orige 25 ml brandewyn by en dan die meelmengsel.
Giet die beslag in die mikrogolfpan (ringpan) (die ronde een met gat in die middel)
Plaas die pan op n omgekeerde piering in die mikrogolfoond en mikrogolf vir 15 minute by 50%/Medium.
Skep die stroop oor die warm koek.
Laat dit n rukkie afkoel in die pan en keer versigtig uit op n opdienbord.
Verwyder die papier en laat heeltemal koud word.
Breek die pak neutsjokolade in blokkies en mikrogolf dit saam met die melk vir 2 minute op 50%/ medium. Roer goed en skep dit oor die koek. Verkoel die koek in die yskas voor
Easy Homemade Hot Chocolate mix – Kankana
Easy Homemade Hot Chocolate Mix
Kankana
I am highly aware that this may not be the right track to detox or cleanse the body after the festive joyful season, but this is positively the way to warm up on a cozy winter night. The one good thing about this homemade hot chocolate recipe, which I learned from Martha Stewart, is that, it has no chocolate! It’s a mix of cocoa powder, sugar and some salt to blend the flavour. All I do is heat a cup of milk in microwave, swirl couple teaspoons of the homemade hot cocoa mix and gulp it down with absolute pleasure.
Here is a piece of health information for you that you might or might not know. Cocoa contains a large amount of antioxidants which is said to helps prevent cancer or any heart disease. Believe it on not, there was a time when hot chocolate was served as a medicinal drink. How cool is that huh!
It would probably take less than 5 minute to make this mixture. Once done, store it in an airtight container and you are good to go for the whole season. You can swirl it with coconut milk or almond milk; flavour it up with cinnamon powder or nutmeg powder. I like mine with vanilla, so I added homemade vanilla sugar in the mixture.
If you never made vanilla sugar before, go ahead and give it a try. You will love it, not only in this drink but also in other sweet treats! I always have a sugar jar with couple of split vanilla beans in it and once the sugar gets over, I just pour in more sugar in the jar. It smells heavenly!
Vanilla Sugar: Split vanilla beans in the center. Scrape it and drop in an airtight container with the sugar. Dig the beans too in the sugar. Let it sit and flavour up for 2 weeks before you start using it.
Easy Homemade Hot Chocolate Mix
http://www.sunshineandsmile.com
Yield: approximately 3 cups
Ingredients
Directions
Hot chocolate mix hot cocoa http://www.jasonandshawnda.com
Homemade Hot Chocolate Mix
Rich and decadent homemade hot cocoa/hot chocolate mix made with real chocolate.
Ingredients
2 vanilla beans
4 cups granulated sugar
680gr high-quality semisweet chocolate, coarsely chopped
255 gr dark chocolate, coarsely chopped
2 cups Dutch process cocoa (or any good quality cocoa)
Instructions
Split and scrape vanilla beans and place in a large bowl or jar with the sugar.
Work seeds into the sugar with your fingers. Bury the pods under the sugar.
Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.
In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well.
Store mix airtight at room temperature for up to six months.
To serve, heat 2 Tbsp of mix with 0.23 lt of milk over medium heat.
Notes
Yields: ~76 2-Tbsp servings
Homemade Cocoa Mix – realsimple.com
Chocolate Chunk Hot Cocoa Mix
Makes: 1 gift (4 cups in all)
Total time: 10 minutes
What You Need
2 cups unsweetened cocoa powder
¾ cup sugar
227 grams chopped semisweet chocolate
What to Do
In a bowl, combine the cocoa, sugar, and chocolate. Store in an airtight container. Keep at room temperature for up to 4 months.
How to Package Your Gift
Transfer the cocoa mix to a resealable airtight container. Handwrite or download the following instructions on a gift tag or label to include with your gift: “In a small saucepan, whisk ¼ cup cocoa mix with ¾ cup milk. Bring to a bare simmer. Serves 1.”
Tie a ribbon around the container, looping it through a measuring scoop and the gift tag with the instructions.
Salted Caramel Hot Chocolate Mix-www.seededatthetable.com
Salted Caramel Hot Chocolate Mix
http://www.seededatthetable.com
Yield: 32 servings
The slightly burnt caramel magically transforms this hot mix into a sweet and salty chocolaty drink.
2 1/2 cups granulated sugar
3 tablespoons pure vanilla extract
1 1/2 cups good quality Dutch cocoa powder
1 to 3 tablespoons good sea salt (My preference is 1-tbsp)
1 cup dry milk powder
3/4 cup packed light brown sugar
10 ounces good quality bittersweet chocolate or chocolate chips
Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Can take 15-20 minutes, so be patient.)
Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.
When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.
Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.
Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.
Spiced-hot-chocolate-mix-pixiwishesforeheadkisses.com
Spiced Hot Chocolate Mix
http://pixiwishesforeheadkisses.com
Hot Chocolate has to be one of my favourite treats. After a bit of recipe hunting and experimenting in the kitchen I have come up with my all time favourite hot chocolate mix. I hope you enjoy it as much as I do!
What you will need:
3 cups milk powder
2 cups caster sugar
2 cups Dutch cocoa powder
2 cups dark chocolate, processed into a powder
2 tablespoons nutmeg
2 tablespoons cinnamon
What to do:
To make your hot chocolate mix simply sift together all your ingredients and store in an airtight container. Enjoy!
(Note: This recipe makes a huge batch of mix so feel free to reduce the quantities)
Dark and white hot choclate mix- http://www.mampfnudel.de
Hot Chocolate Mix(Dark & White)
Dark
100g milk chocolate
5 tablespoons of cocoa
5 tablespoons vanilla sugar
1/4 teaspoon ground cinnamon
1 pinch of ground cardamom
White
100 g white chocolate
4 tablespoons soluble chai latte powder (any chai latte powder)
4 tablespoons vanilla sugar
Grate the chocolate finely with a vegetable grater. Mix with a fork the other ingredients loosely. When the powder is cool and dry you can pack it for 3-4 months. Mix 2-4 tablespoons of mix with a cup of hot milk
Vanilla Sugar: Split vanilla beans in the center. Scrape it and drop in an airtight container with the sugar. Dig the beans too in the sugar. Let it sit and flavour up for 2 weeks before you start using it
Red Velvet Hot Cocoa-poshlittledesigns.com
Red Velvet Hot Cocoa Mix Recipe:
Ingredients~
3/4 Cup Dry Milk Powder
1/4 Cup + 2 tablespoons Natural Unsweetened Hershey’s Bakers Powder
1/2 Cup Powdered Sugar
1/2 Cup Red Velvet Cake Mix
1 Pint size Mason Jar.
Festive Sprinkles.
Directions~
Measure each ingredient and layer in mason jar.
Top with sprinkles.
Seal and decorate.
Notes~
Add an instruction tag to each jar of hot cocoa.
For preparation: dump entire jar of hot cocoa into a bowl and mix well.
Add 1/4 cup of blended mix to mug and top with 1 cup boiling water.
You could also use Soy Milk or Regular Milk for a richer hot cocoa.
Top with homemade marshmallows, sprinkles, or a dollop of whipped cream and enjoy!
Vir nog geure gaan kyk hier:
http://hotpolkadot.com/2012/12/04/how-to-tuesday-the-gift/
http://snapcreativity.com/peppermint-hot-chocolate-mix-recipe/
http://www.theshoppingduck.com/
http://www.cookingalamel.com/2013/01/salted-caramel-hot-chocolate-mix-with.html
Kreatiewe Kos Idees 
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