Tag Archive | roomkaas

Peppadews / Peppers – Ingemaak en gevul


Peppadews-Yummly

Peppadews-Yummly

Peppadews

Ingredients for about 2 litres of fresh peppers:
1 cup water
2 cups white sugar
1 cup white (wine/malt/spirit) vinegar
ready-mixed pickling spice (usually contains allspice, chilli, cinnamon stick. cloves, black peppercorns, coriander, mustard seeds, ginger, bay leaves, cardamom)
If you do not live in Africa you may want to consider some health and safety aspects, like using surgical gloves while handling the peppers. If you don’t you may experience some side effects after the cleaning operation – a burning sensation at the fingertips near the nails. Also keep your hands away from your eyes and other sensitive body parts (even after they were washed).
Cut off the stems and remove the seeds with a small spoon (this may take a while).
Sterilize jars and lids.
Pour boiling water over the peppers and let it stand for 10 minutes.
Drain well.
Mix all the ingredients and bring to the boil.
Add peppers to the boiling mixture and boil for 15 minutes.
Bottle while hot. Stir/poke with a spoon or skewer to ensure all trapped air escapes.
Wait about 2-3 weeks before enjoying.

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INMAAK VAN PEPPADEWS

Annette Breytenbach

Stroop:
1 1/2 k Asyn
1 1/4 k Suiker
1k Water
Paar gesnyde stukke vars gemmer
Paar knoffelhuisies
2t Peperkorrels
Bay leaf of n suurlemoen blaar
knippie sout
2 groen chillis
METODE:
Sny jou stingels af en haal die pitte mooi uit
Laat in n oplossing van 4t Sout op 2k Water le oornag of n paar ure
Spoel more baie goed af en maak droog
Kook jou stroop vir so 5min. en gooi dan jou Peppedews by en kook weer 5min
Nie pap nie nog styf
Pak dan jou bottels lekker styf in en gooi jou stroop bo oor
Pak bo op n knoffel stukkie en n gemmer stukkie net soos jy wil en verseel jou bottels baie goed
Laat dit vir so 2-3 weke staan of langer voor jy dit gebruik
Baie lekker hoe langer dit staan

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Linda Theron

Vir almal wat Ingelegde Peppadews resep soek …. Vanuit die Avocado boekie …
Ingelegde Peppadews

Die resep kom uit die Avokado tydskrif.
Die rissies is enige dag net so lekker as die gekooptes miskien lekkerder. Laat staan ‘n paar weke voor dit gebruik word.

ASYN
500 ml water
500 ml appel asyn (of 375 ml appel asyn aangevul met gewone wit wyn asyn tot 500 ml)
200 g suiker
2 ml swart mosterd saadjies
5 ml piekel speserye
1 ui in kwarte gesny
1 knoffelhuisie skoongemaak

Plaas al die bestandele in ‘n kastrol bring stadig tot kookpunt roer om suiker op te los, kook vir ongeveer 10 minute oor medium tot lae hitte verwyder ui en knoffel.

INTUSSEN:
Maak 200 g pikante rissies skoon.
Sny die bo kant af en verwyder die pitte en die sagte wit weefsel versigtig uit, pak die rissies in ‘n skoon fles, giet die warm asyn oor en skud die bottel liggies om die lugborrels uit te kry vul op met asyn indien nodig, maak dadelik toe.

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SOET PEPPADEW PIEKEL

3 kop vars peppadews – stingels en sade verwyder
1 kop bruinsuiker
1 kop kookwater
1 el heuning
1 tl growwe sout
1 kop wit druiwe asyn
koljander sade
heel swart peper korrels
heel anys saad
naeltjies

Sit peppadews, water, sout, suiker en heuning in ‘n pot.
Kook stadig vir 15 minute.
Gooi dan asyn by en kook nog 2 minute.
Skep in skoon bottels.
Sit ½ teelepel koljander saad, so 10 peper korrels, ½ teelepel anys sade, en 2 naeltjies in elke bottel.
Maak seker die peppadews is tot bo toe met stroop.
Draai bottels onderstebo tot koud.
Bere in yskas tot benodig.

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Linda Theron

PEPPADEW EN TAMATIE SOUS

800ml Tamaties, ontpit en gemaal
400ml Pepperdews, gemaal, met pitte
160ml Suiker, of na smaak
3 Uie, fyngesny
Sout na smaak

Kook alles saam vir 60-90 minute, steriliseer flesse en bottel warm.
Heerlik saam met enige vleis.

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HEEL INGELEGDE PEPPADEWS

3k Pepperdews, heel en ontpit
1k Suiker
Sout
2k asyn
Peperkorrels, Lourierblare

Kook die pepperdews, suiker,asyn en sout stadig vir 15 minute.
Skep peppedews in gesteriliseerde flesse, sit pepperkorrels en lourierblare by, gooi stroop oor en seel.

As jy die pepperdews ontpit, kan jy die pitte in ‘n bakkie laat droog word en dan in saaibakkies plant om sodoende pepperdew boompies vir jou tuin te kry, dit groei maklik en begin al in die 1ste jaar dra!

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INMAAK VAN PEPPADEWS

1 kop asyn
2 kop water
½ kop olie
½ teel sout
1 eetl suiker
Verhit stroop tot kookpunt

Skoonmaak van peppadews.
Sny die boonste deeltjie waar die stingel aan is versigtig af en haal die pitte met die steeltjie van ‘n teelepel uit, werk versigtig dat dit nie breek nie.
Kook vir 1 min in kokende stroop en haal uit.
Pak bottels vol en gooi stroop bo-oor tot vol en verseel.

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Ronel Flemming Steenkamp

Ingelegde rissies. (lekker met alle rissies):

Kook 2kg skoongemaakte rissies saam met 20ml sout in 5liter water vir 5min. Spoel dadelik af en laat droogdrup.

Asynmengsel:

2 gesnyde knoffelhuisies, 4teelepels sout, 1koppie suiker, 10 wit/swartpeper korrels, 1 eetlepel piekelspeserye, 1 eetlepel gekneusde mostertsaad/ teelepel mostertpoeier, 1 lourierblaar, 1liter water, 1liter wit asyn, 2 eetlepels olyfolie, half teelepel sitroensuur. – Kook die asynmengsel en laat bietjie trek vir half uur. Pak rissies in bottels en gooi asynmengsel kokend oor. Seel. Heerlik in slaaie, op pizza ens

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Martie Ellis

PEPEDEWS

Sny koppie (stingelkant)oop en haal pitte uit spoel af en laat onderstebo droog . Steriliseer bottels

Pak pepedews styf in

Kook sous:  1kop elk water-suiker-asyn Laat sterk kook en gooi kokende sous in bottel tot oorloop

Seel dadellik en bere (laat2-3 weke staan voor gebruik) smaak soos gekoopte pepedews

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3 KLEURE PEPPERS – INGELEG

(www.foodloversrecipes.com)

Sny jou soetrissies[ geel, groen, rooi] in mooi dun repies. Vul jou bottels lekker styf. Maak jou sous en gooi dit kokend bo-oor en verseel dit warm. [haal al die blassies uit as daar is met n sosatiestokkie] ek het net 1 van elke kleur gebruik op die sous hoeveelheid.
SOUS
500ml Suiker
500ml Asyn
500ml Water
10ml Sout
1/2 t peperkorrels
METODE:
Kook jou asynmengsel vir so 3min.en gooi oor jou soetrissies in jou bottels. N.S in party van my bottels het ek n paar Ingemaakte Peppedews bygevoeg om dit lekker styf te kry.

BRON- Rina
BOTTEL-EN-BERE-RESEPTE

Aarbei kaaskoek


Photo: southernliving

Photo: southernliving

 Cake Layers
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, at room temperature 
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Strawberry Mousse
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream
Strawberry Frosting
3/4 cup butter, softened 
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Garnishes
Halved fresh strawberries, edible flowers 
Preparation 
1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

EK SIEN BY VAN DIE ANDER RESEPTE KAN JY VARS AARBEIE TUSSEN DIE LAE OOK INSIT. Oulike idee om ook vingerbeskuitjies om die koek te pak. Smeer jou lagie mousse en plak net die beskuitjies vas om die koek

Photo: theverybesttop10

Photo: theverybesttop10

3 Bestandele AARBEI KAASKOEK
3 x 250ml Roomkaas/ Maaskaas
1 x 80gr aarbei Jellie
125ml Kookwater

Kors:
Vingerkoekies

Meng kookwater met jellie, Laat afkoel.
Roer roomkaas by totdat alle klonte opgelos het. Gooi bo op jou vingerkoekies wat jy in die bak geplaas het. Pak weer ‘n laag koekies  en laat in yskas om te stol. Jy kan ook vars stukkies aarbeie in die roomkaas mengsel  inmeng, Jy kan selfs tussen die lae aarbeie pak.

Versier met vars aarbeie, room en sjokolade snysels.

Foto: tasteitpresents

Foto: tasteitpresents

Roomys (Blueberry cheese cake)



roomys blue berry

 

Blueberry Cheesecake Ice Cream
(cheesecake ice cream recipe adapted from Tartelette)

Ingredients:
2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
250gr cream cheese
6 cups blueberries, fresh or frozen (thawed)

Directions:

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones.
: AS JY DIE ROOMYS MET DIE HAND MAAK, GAAN JY DIE BESSIES EERS INROER NA DIE PROSES HIER ONDER WAT JY MOET VOLG AS JY NIE ROOMYSMAKER HET NIE.

AS JY NIE ROOMYS MAKER HET NIE: VOLG DIE VOLGENDE STAPPE;

Making Ice Cream Without A Machine

The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.

1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

 

Sjokolade lasagne


sjokolade lasagne

SJOKOLADE LASAGNE

Deur:
My Honeys Place: https://www.facebook.com/photo.php?fbid=533100406741811&set=a.252467151471806.73155.222105337841321&type=1&theater

1 pak gewone enkel Oreo koekies (Nie Double Stuff) – ongeveer 36 koekies
6 eetlepel botter, gesmelt
1 houetjie roomkaas, versag
1/4 koppie suiker
2 eetlepels koue melk
1 en ½ koppies room
2 pakkies sjokolade kitspoeding.
3 en ¼ koppies koue melk
1 en ½ koppies mini sjokolade of selfs ‘n blok sjokolade in stukkies gebreek sal werk. Vermicilli of selfs gerasperde sjokolade sal ook werk

AANWYSINGS
Begin deur die oreo koekies fyn te maak. Gebruik jou voedselverwerker of sommer in ‘n sakkie en slaan stukkend met koekroller.
Smelt die botter en meng in die krummels in. Druk in tertbak plat.
Plaas die in die yskas.
Meng die volgende:
Meng die roomkaas met ‘n menger tot lig en donsig. Voeg 2 eetlepels melk en suiker by en meng goed. Klits room tot styf. Roer helfte van die room of orley whip by. Smeer die mengsel oor die kors.
In ‘n bak, meng sjokolade kitspoeding met die koue melk. Klits vir ‘n paar minute totdat die poeding begin verdik. Gebruik ‘n spatel om die mengsel te versprei oor die roomkaas en koekie laag. Laat die nagereg rus vir ongeveer 5 minute sodat die poeding kan stol en ferm raak.
Smeer die oorblywende room bo-oor. Sprinkel mini sjokolade eweredig oor die koek . Plaas in die vrieskas vir 1 uur of in die yskas vir 4 ure voor opdiening.

CHOCOLATE LASAGNE

INGREDIENTS:

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS:

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving. ENJOY!!!*

Slow cooker/prutpot Beesvleis blokkies


slow cokker - beesblokkies in sop

 
Slow cooker beesvleis blokkies kos

My Honeys Place
Slowcooker Cubed Steak
2 cans cream of mushroom soup,
1 packet of onion soup mix,
1 1/2 cup of water,
1 onion , chopped
cubed steaks –
(opsioneel) ek sal ‘n blikkie sampioene ook ingooi so halfpad deur die kookproses
8 hrs in crockpot on low.

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Slow Cooker Beef Stroganoff

By: muckamuck-muckamuck

• 500 gr cubed beef stew meat
• 2 cans condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/3 cup water
. salt and pepper
. half packet of onion soup mix

(add to pot just before serving)
. sauteed mushrooms (or you could probably do canned?!)
• 125gr cream cheese
Directions
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, water, and onion soup mix.
2. Cook on Low setting for about 5/6 hours.

Kersie met sjokolade (balletjies)


cherrie chocolade bol

 

Kersie sjokolade balletjies

Bak sjokolade koek en maak fyn met menger of krap met harde borseltjie die koek in krummels.
Meng met versiersuiker of roomkaas versag.
Neem kersie met stingeltjie aan, plak koekiemengsel om kersie en rol balletjie om kersie. Sit in yskas vir ongeveer ‘n uur.
Druk in gesmelte sjokolade en plaas terug in yskas

Kan ook die Oreo balletjie resep gebruik vir die resep.

 

https://kreatiewekosidees.wordpress.com/?s=oreo+balletjies

 

CLASSIC FROSTING

Whipped Frosting

  • 3 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 1/3 cup water
  • 1/4 teaspoon pure vanilla extract

Directions

  1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

 

Glossy Chocolate Frosting Recipe

Ingredients

  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup baking cocoa
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 4-1/2 teaspoons butter
  • 1 teaspoon vanilla extract

Directions

  • In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm. Yield: 1-1/4 cups.

 

 

Kaas doopsous in ‘n mandjie


brood dip

Kyk die oulike idee vir ‘n dip by ‘n bord vingerhappies of selfs by ‘n fondue of sommer net voor die tv met soutkoekies of toast, chips of potato wedges. Oulike bygereg by ‘n braai as voorgereg. Breek die brood en eet die brood op as die dip klaar is.
♥ Rens

CHEESY BAKED DIP
By : Tried & Tasty.com
250 gr sour cream
250 gr cream cheese
2 cups cheddar cheese, grated (sharp or mild)
Few chopped green chilies (or green, red and yellowpeppers)
Onion – chopped (suit your own taste)
1 cup chopped ham
250 gr chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees F (175C) uncovered for one hour. Serve with leftover bread or chips.