Tag Archive | neutmuskaat

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.)

Interessante Lasagne Resepte


Hoender-en-spinasie-lasagne-Ideës

Hoender-en-spinasie-lasagne-Ideës

Hoender-en-spinasie-lasagne

Idees

Niemand sal weet dat dié ’n laervet- weergawe is nie. Onthou, dis beter om ’n klein bietjie hoëvet-kaas te gebruik as om ’n laevet-kaas te kies maar dan hope daarvan te gebruik.

Genoeg vir: 4-6
Bereidingstyd: 35 minute
Gaarmaaktyd: 45 minute
Oondtemperatuur: 180 oC

• 20 ml laevet-margarien
• 4 hoenderborsfilette, fyngekap
• 1 ui, gekap
• 1 knoffelhuisie, fyngedruk
• 1 groen soetrissie, ontpit en in blokkies gesny
• 1 groot wortel, geskil en in klein blokkies gesny
• 2 selderystokkies, fyngekap
• 50 g tamatiepasta
• 1 blik gekapte tamaties
• 100 ml passata-sous of tamatiepuree
• 1 lourierblaar
• 1 pakkie gekapte spinasie
• 1 boksie laevet-pastavelle
• vars basilie vir garnering

Witsous
• 100 ml laevet-margarien
• 150 ml meel
• 750 ml vetvrye melk
• 60-100 ml fyngerasperde parmesaankaas

1 Smelt die helfte van die margarien in ’n kastrol en braai die hoenderstukkies tot net gaar. Skep uit en hou eenkant.

2 Smelt die res van die margarien en soteer die ui tot sag. Voeg die knoffel, soetrissie, wortel en seldery by en soteer tot sag. Skep die hoender terug in die kastrol en voeg die tamatiepasta by. Roer goed. Voeg die gekapte tamaties, passata-sous en lourierblaar by en verhit tot kookpunt. Verlaag die hitte en laat vir 30 minute prut. Roer gereeld.

3 Verhit ’n bietjie water in ’n kastrol. Voeg die spinasie by en laat vir ’n paar minute stoom tot die blare net verlep het. Skep dit uit die pan uit sodat dit nie verder kook nie.

4 Witsous Smelt die margarien en voeg die meel by. Roer met ’n draadklitser om ’n roux te vorm. Haal van die plaat af en voeg die melk bietjies-bietjies op ’n slag by – roer elke keer goed. Sit weer terug op die plaat en verhit tot kookpunt terwyl jy die heeltyd roer. Verlaag dan die hitte en laat vir 10 minute prut. Geur na smaak met sout en witpeper. Voeg die helfte van die kaas by en roer tot dit gesmelt het.

5 Skep ’n kwart van die tamatiemengsel in ’n mediumgrootte oondskottel. Skep ’n laag spinasie bo-op en gooi van die witsous oor. Pak ’n laag lasagne-velle bo-op en herhaal tot jy vier lae het. Moenie lasagne-velle op die boonste laag sit nie, maar eindig met omtrent ’n derde van die witsous. Sprinkel die res van die parmesaankaas oor en bak vir 45 minute in die verhitte oond. Laat vir vyf tot 10 minute staan. Garneer met vars basilie en sit voor met ’n vars slaai.

Groente Lasange Foto’s Micky Hoyle

Groente Lasange Foto’s Micky Hoyle

 

Groente Lasagne

 

Deur Hilda Lategan, SARIE KOS April/Mei 2011

Foto’s: Micky Hoyle

(5 porsies)
porsiegrootte: 1 skep ± 300 g

5 – 10 ml olyf- of kanola-olie

5 ml gekapte knoffel

250 g wit dwergsampioene, in dun skyfies gesny

2 middelslag-wortels, grofgerasper (200 g)

200 g vars spinasie, gewas, gekap

½ klein koolkop, gekerf (200 g)

5 ml droë gemengde kruie

2,5 ml sout

Varsgemaalde swartpeper na smaak

410 g-blik tamatieen- uiesmoor

50 ml tamatiepuree

8 lasagne-velle (200 g)

2 middelgroot eiers

100 ml ongegeurde vetvrye jogurt

250 g gladde vetvrye maaskaas

knippie fyn neutmuskaat

2,5 ml sout (opsioneel)

50 g laervet-cheddarkaas, gerasper

paprika

droë gemengde kruie

Verhit olie en voeg knoffel, sampioene en wortels by. Roerbraai vir3-5minute tot sampioene gaar is. Voeg spinasie, kool, kruie en sout by en prut oor lae hitte vir 8 – 10 minute tot groente brosgaar is. Geur na smaak met peper.

Meng tamatie-uiesmoor en tamatiepuree.

Voorverhit oond tot 180 °C.

Bespuit reghoekige oondskottel, waarin 4 lasagnevelle pas, met kossproei.

Stel lasagne saam – smeer helfte van tamatiemengsel op basis van oondskottel, pak lasagnevelle op tamatie. Volg met helfte van groentemengselen maak gelyk. Volg met 4 lasagne velle, res van groentemengsel en eindig met res van tamatiemengsel. Klits die eiers, jogurt en maaskaas, neutmuskaat en sout tot glad en skep oor tamatiemengsel. Bedek met deksel of foelie.

Bak vir 30 minute. Verwyder deksel, strooi kaas, paprika en kruie oor. Bak nog 15 – 20minute tot goudkleurig en gestol.

VARIASIES EN OPMERKINGS:
• Groente-lasagne is ’n volledige maaltyd en ’n uitstekende manier om groente-inname te verhoog.
• Wissel die groente deur die wortels, spinasie en kool met 200 g botterskorsie, 200 g broccoli en 200 g babamurgpampoentjies of Engelse komkommer te vervang.

 

 

Creamy courgette lasagne-bbcfood

Creamy courgette lasagne-bbcfood

Creamy Courgette Lasange

 

bbcgoodfood

Ingredients

9 dried lasagne sheets

1 tbsp sunflower oil

1 onion , finely chopped

700g courgettes (about 6), coarsely grated

2 garlic cloves , crushed

250g tub ricotta

50g cheddar

350g jar tomato sauce for pasta

Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

Sweet Potato Lasagne - The Goods

Sweet Potato Lasagne – The Goods

Sweet Potato Lasagne

The Goods:
2 large sweet potatoes, sliced very thin on mandoline
300 grams mushrooms, stem removed, sliced (button, portabella, shitakes)
2 leeks, thinly sliced (dark green part removed)
4 garlic cloves, chopped
1/2 c. olive oil
12 oz. mozzarella, grated
salt and pepper
Vodka sauce (tomato sauce if you prefer)

Prep:

1. Cut dark green parts off the leak and wash and slice. Clean the mushrooms and slice.

2. In a heavy sauce pan, heat the oil until hot. Add the mushrooms and leeks and cook or 5 minutes. Add the garlic and season and cook for a further 2 minute. Remove to a pan to cool.

3. Preheat oven to 350 degrees. Peel and slice sweet potatoes as thin as possible. Grate the mozzarella and set aside.

4. Line a deep 9″x9″ casserole with parchment paper. Cover the bottom of the pan with a layer of overlapping sweet potato slices.

5. Add the leeks and mushrooms to the sweet potatoes and  sprinkle cheese over top. Repeat the layers, pressing down firmly after each layer. The top layer is just sweet potatoes.

6. Bake for 1 1/2 hours until you can prick through the sweet potatoes with a fork with ease.

7. Cut into squares and top with a thick layer of cheese. Cook under the broiler, watching carefully, until the cheese fully melts and bubbles. Serve.

http://www.versesfrommykitchen.com/2010/12/sweet-potato-lasagna.html

Soet Patat Geregte


Soet Patat Skyfies- Simplyrecipes

Soet Patat Skyfies- Simplyrecipes

Sweet Potato Chips
By Diana Rattray

Ingredients:
•2 medium sweet potatoes
•ice water
•oil for deep frying
•salt
Preparation:
Directions for potato chips recipe
Peel potatoes; cut in half lengthwise then slice very thin with mandoline, slicer attachment of food processor, or knife. Place slices in a medium bowl and cover with ice water; chill for 1 hour.
Lift from water and drain on paper towels. Heat oil to about 375° in deep fryer or about 1 inch deep in an electric skillet or deep skillet on stovetop. Fry potato slices in one-layer batches for a minute or two, or until golden brown. Lift chips out with slotted spoon and drain on paper towels. Sprinkle sweet potato chips with salt before serving.

Sweet Potato Fries

Ingredients:
•2 sweet potatoes
•1 tbsp olive oil (plus a little more for brushing the parchment paper)
•1 egg white (optional, but creates crispiness!)
•Sea salt to taste
•Black pepper to taste
•Garlic powder to taste
Directions:
Pre-heat oven to 450.
IMPORTANT: Put baking sheet in the oven to heat up by itself for 5-10 minutes! This is a necessary step in getting them crispy.
Cut sweet potatoes into thin sticks. Whisk together egg white, olive oil, salt, pepper and garlic powder in a bowl. Put sliced potatoes in the bowl and coat well with the mixture.
Brush a piece of parchment paper (large enough to cover baking sheet) with olive oil. If you don’t have parchment paper, you can use tin foil, but parchment paper gets them crispier!! Line up potato slices on parchment paper – DO NOT let them touch! Another important element in the crispiness.
Put the parchment paper on top of the already-hot baking sheet. Bake for 10 mins and then flip the fries over with a spatula and bake for another 10 minutes (or until desired crispiness is attained).
Enjoy your accomplishment of creating baked sweet potato fries that are actually crispy! A job well done.

Soet Patat Tert - Austin talks

Soet Patat Tert – Austin talks

Sweet Potato Pie

Maureen Van Helden

2 cups cooked and mashed sweet potatoes
2 eggs
295 ml evaporated milk
75 g white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons rum
4 tablespoons melted butter
1 unbaked pie crust

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
3. Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

Knoffel Patats - KNORR

Knoffel Patats – KNORR

Creamy Garlic Sweet Potato Bake

KNORR

Ingredients
• 1 kilogram Sweet Potatoes, peeled and sliced into thick rounds
• 1 KNORR Garlic & Rosemary Cook-in-Bag
• 120 millilitre Cream
Instructions
1. Preheat oven to 180°C.
2. Place sweet potatoes into the roasting bag then sprinkle the seasoning mix inside the bag.
3. Hold the bag closed and roll gently to coat the sweet potato evenly.
4. Place roasting bag onto a baking tray and add the cream.
5. Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.
6. Place baking tray in the centre of the oven and bake for 35-40 minutes. Ensure the grill is off at all times.
7. Cut the bag open and transfer to a serving dish with any sauce that is in the bag.

 

Patat onder die Kombers

Maureen Van Helden

Patat onder di kombers: 750ml gaar patats,1eier,250ml melk, 125ml botter,5ml vanilla,50ml bruinsuiker,sout na smaak. Bolaag:125ml bruinsuiker,125ml klapper,125ml koekmeel,125ml botter. Voorverhit jou oond tot 180 grade, meng al di bestandele behalwe di van di bo laag en skep dit in ‘n oondskottel. Bolaag: meng di suiker,klapper en meel en vryf di botter in tot krummelrig. Skep dit bo op en bak 30 tot 40 min tot goud bruin en gaar. Enjoy!!

Hot Chocolate Mix


Easy Homemade Hot Chocolate mix - Kankana

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

  • 1 3/4 cup cocoa powder
  • 1 1/2 cup vanilla sugar
  • 1 tablespoon salt

Directions

  • Pour all the ingredients in a bowl and give it a good whisk.
  • Store in it an air tight jar.
  • While making hot chocolate, heat a cup of milk in microwave or stove top.
  • Mix 2 teaspoon (more or less, depending on the size on the cup), swirl and drink.
Hot chocolate mix hot cocoa www.jasonandshawnda.com

Hot chocolate mix hot cocoa http://www.jasonandshawnda.com

Homemade Hot Chocolate Mix

www.jasonandshawnda.com

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

Homemade Cocoa Mix – realsimple.com

Chocolate Chunk Hot Cocoa Mix

http://www.realsimple.com

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-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-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- www.mampfnudel.de

Dark and white hot choclate mix- http://www.mampfnudel.de

Hot Chocolate Mix(Dark & White)

http://www.mampfnudel.de

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-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

http://www.food.com/recipe/mexican-hot-chocolate-mix-28860