Tag Archive | Salt

Eat Sum More


Eat sum more-Photo eat sum more

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

Oats-crunchies/Hawermout Koekies


Oats-crunchies-photo-hisheartbeatforwomen.jpg

Oats-crunchies-photo-hisheartbeatforwomen.jpg

Oats-crunchies/Hawermout Koekies

Cindy Meiburg 4 cups jungle oats, 3 cups coconut, 1 cup cake flour, 1,5 cups sugar, half a teaspoon salt all mixed together. Dissolve 1 cup butter or margarine with 3 tablespoons golden syrup (I use honey). Mix 2 teaspoons bicarbonate of soda with 4 tablespoons of milk. Mix all together. Press into a large baking sheet. Flatten with a rolling pin. Bake about 15 minutes at 350F. Lekker.

Marietjie Jardim

Hawermout koekies. Bestanddele:
2 kop hawemout
1 kop klapper
3/4 kop suiker
1 kop koekmeel
1/2 teel koeksoda
1/4 teel sout
2 eetlepel stroop
1/2 kop botter/margerine
Metode:
Smelt botter en stroop. Meng al die droë bestanddele saam. Voeg gesmelte botter mengsel by droë bestanddele en werk deeglik deur. Druk ongeveer 1cm dik in n gesmeerde bakplaat. Bak 15-20 min in oond van 190 grade C. Sny in blokkies terwyl nog warm. Laat afkoel tot koud voor jy dit uit pan verwyder

Petro Scheepers

375ml suiker. 125g botter. 30ml stroop. 500ml hawermout. 500ml klapper. 250ml ongesifte koekmeel. 1ml sot. 1eier geklits. 10ml koeksoda. Voorverhit oond 180C. Smeer rolkoekpan +/- 40x30x2cm. Smelt suiker, botter en stroop in groot kastrol oor lae hitte. Meng hawermout, klapper,koekmeel en sout in mengbak.
Laat suikermengsel bietjie afkoel roer dan die eier en koeksoda vinnig by, voeg meelmengsel by sodra koeksoda begin skuim, meng goed.
Druk krummels met spaan in pan vas. Bak 20 min tot goudbruin. Haal uit sny dadelik terwyn nog warm is in blokkies van 5cm of vinger koekies. Blokkies moet in pan afkoel. Ek gebruik my plat beskuitpan wat sommer klaar bekuitjies merk voor in pan gaan. Het dit baie gemaak heerlik ook vir koekverkoping n groot treffer!! (Beste v wenresepte – Annette Human)

Wafels


Wafel met stroop - Photo  Favim.com

Wafel met stroop – Photo Favim.com

Wafelresep

(omtrent 8 wafels)

2 koppies koekmeel
4 t bakpoeier
2 eiers
1 ¾ koppie melk
4 eetlepels gesmelte botter
Knippie sout

1. Skei die eiers
2. Klits die eiergele en melk saam.
3. Roer al die droe bestanddele by die gesmelte botter.
4. Klits die eierwitte styf.
5. Voeg die eierwitte by die mengsel.
6. Bak die wafels.
:)Wenk: Jy kan so 15ml suiker bygooi as jy wil, maar die stroop maak dit soet genoeg lekker eet

 

AARTAPPEL WAFELS

http://myfridgefood.com
Mashed potato waffels with cheese

MASH POTATO WAFFLES WITH CHEESE
http://myfridgefood.com/
Photo by: JoytheBaker.com
Ingredients
4 tablespoons butter
¼ cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon garlic powder
1 cup grated cheddar cheese
Directions
Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That’s the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm

Skud en Skommel Pizza Deeg


Pizza Deeg - pizzarecpt

Pizza Deeg – pizzarecpt

Skud en Skommel Pizza Deeg
Annette Human
750 ml bruismeel
200 ml kookwater
200 ml sonneblomolie
5 ml sout

Plaas bruismeel, kookwater, olie en sout in ‘n groot plastiekhouer met deksel wat dig seël.
Sit deksel op en skud dit goed op en af, heen en weer totdat dit ‘n deeg vorm.
Druk deeg liggies in twee sirkels van sowat 25 cm in deursnee.
Rol net die deeg lekker dun uit
Plaas ‘n vulsel van jou keuse op en bak op matige rooster vir sowat 30 minute lank.
Of in voorverhitte oond by 180 grade C vir 30 minute

Poffertjies


Poffertjies-bron onbekend

Poffertjies-bron onbekend

Poffertjies

DIE STUK IN HOOFLETTERS IS BELANGRIK, anders “val die poffertjies plat” !!!

BESTANDDELE:
75 g (75 ml) botter, in blokkies gesny
175 ml water
2 ml sout
110 g (200 ml) koekmeel, gesif
3 eiers

METODE:
Voorverhit die oond. Smelt die botter in ‘n kastrol en voeg die water en sout by. Laat dit net kook en haal dit dadelik van die plaat af. Gooi al die gesifte meel by en klop die mengsel fluks met ‘n houtlepel. Klop die mengsel tot dit glad is. Sit die kastrol terug op die hitte en klop dit vir nog ‘n halwe minuut oor baie lae hitte tot die deeg van die rand van die pan wegtrek om ‘n bal te vorm. Verwyder weer van die plaat en laat die deeg effens afkoel. Voeg die 3 eiers een-een by en klop goed ná elke byvoeging. Sodra daar genoeg eier in die mengsel is, sal die deeg blink wees en sag genoeg sodat dit van ‘n lepel af val.

Skep teelepels vol deeg op ‘n gesmeerde bakplaat of gebruik ‘n spuitsak om poffertjies te spuit. Bak dit vir 15 minute, verminder die hitte na 180 °C en bak dit vir nog 10-15 minute. NEEM ‘N SKERP MES EN MAAK ‘N KLEIN SNY IN DIE KANT VAN ELKE POFFER: DIT SORG DAT DIE STOOM ONTSNAP EN DIE POFFERTJIE NIE PAP RAAK NIE. SIT DIT VIR ‘N PAAR MINUTE TERUG IN DIE OOND OM UIT TE DROOG.

Sny die poffertjies oop of gebruik die punt van ‘n houtlepel-handvatsel en druk ‘n gaatjie in elke poffertjie. Spuit dit vol met geklopte room en doop die poffertjies in gesmelte sjokolade of karamel. Sit dadelik voor.

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.

Maak Vanilla Roomys


Vanilla Roomys

Vanilla Roomys

Vanilla Ice Cream

About 1 quart (1l)

Adapted from The Perfect Scoop (Ten Speed Press)

For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Pickled Jalapenos (escabeche)


Pickled Jalapenos - Foodnetwork

Pickled Jalapenos – Foodnetwork

Pickled Jalapenos (escabeche)
Deon Oosthuizen

makes about 3 cups of pickles
1/2 cup white vinegar
1/2 cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons honey (optional)
6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)
1 carrot, peeled and cut into 1/4″ wheels
1 medium onion, peeled and cut into 16 wedges
6 cloves of garlic, peeled

Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.

These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.

Paptert Resepte


Paptert - Bron onbekend

Paptert – Bron onbekend

Fees paptert

(Annetjie Cilliers)
Bestanddele
3 koppies mieliemeel
6 koppies water
1½ teelepel sout
1 bottel biltong smeerkaas
250ml room
1 blikkie geroomde sampioene
250g ontbytspek
2 uie
gerasperde kaas

Metode
Stel oond op 180C, en spuit ‘n bakskottel. Kook mieliemeel in sout en water tot gaar.
Snipper en braai spek en uie. Meng gebraaide spek en uie, smeerkaas, room en geroomde sampioene. Skep in lae in bakskottel: Pap, dan spek mengsel. Herhaal lae.
Strooi gerasperde kaas oor en bak totdat die kaas gesmelt is. Bedien saam met braaivleis.

Paptert met ‘n twist

Anita Marsili Booyse
wat eet ons vanaand

Lekker groot pot krummelpap – groterige korrels wat lekker sal kan in balvorm kan kleef (gaar en half afgekoel)
2 koppies bruinbroodkrummels
driekwart koppie botter (gesmelt)
3 pakkies bladspek
1/2 koppie melk
6 eiers, geskei
een blik geroomde sampioene
een blik gesnipperde sampioene gedreineer
2 lekker vol koppies gerasperde Chedderkaas
170g blikkie ingedampte melk
350 ml suurroom
5ml sout

Voorverhit die oond tot 180C en smeer ‘n oondskottel.
Braai die spek bros in botter en krummel dit.
Hou ‘n bietjie van die spek vir garnering
Meng die krummelpap, brood krummels en sout, voeg die gesmelte botter by en meng goed
Voeg die spek by die krummelpapmengsel.
Klits die melk en eiergele saam en voeg dit en die sampioene en helfte van die kaas, voeg by die papmengsel (die deeg kan stewiger gemaak word met xtra krummelpap of verdun word met gebruik van melk.)
Rol nou lekker bolle van die papmengsel en plaas in oondskottel
Sprinkel die res van die kaas en spek bo-oor
Giet suurroom nou bo-oor papbolle gevolg deur en die ingedampte melk
Bak vir +- 45 min

Paptert met groente

Alma van Dyk Pretorius

Stywe pap
Kaas, gerasper
Groente (uie, sampioene, wortels, baby marrows, kool, ens), gestoom
Kruie, sout, peper

In ‘n oondbak, pak ‘n laag pap, dan die groente, geur dit, dan kaas. Herhaal die lae en bak in oond tot kaas gesmelt

Mieliepaptert

1 liter kookwater

3 ml sout

420 ml mieliemeel

Vulsel:

250 g spekvleis

150g (300ml) gekapte sampioene

25 ml olie

125 ml Cheddarkaas, gerasper

50 ml room

3 ml varsgemaalde swartpeper

knippie sout

50 ml olie

Gooi water en sout in kastrol en verhit tot kookpunt. Voeg mieliemeel by, roer en laat dit met die deksel op prut tot ‘n matige stywe pap verkry word. Skep pap in gesmeerde losboompan of vorm dit en laat dit koud word.

Vulsel:

Braai spekvleis tot bros, laat afkoel en verkrummel dit. Soteer die sampioene in die uitgebraaide vet. Voeg die olie by indien nodig. Sny die koue pap horisontaal in 2 of 4 ewe dik stukke. Smeer dieselfde pan of vorm weer met olie en plaas die eerste laag pap onderin. Strooi een derde van die spekvleis, sampioene en kaas oor. Sprinkel ‘n bietjie room, olie en geurmiddels oor. Plaas volgende paplaag bo-op en herhaal die lae totdat die vulsel opgebruik is. Hou bietjie kaas oor om bo-oor te strooi nadat die tert gebak is. Bak die tert 1 uur by 160ºC. Strooi res van kaas oor wanneer die tert uit die oond kom

 

Helena Kruger (Lekker resepte vir die jongergeslag)

HEERLIKE PAPTERT MET SAMPIOENE, SPEK EN KAAS
Die resep is genoeg vir 6 – 8 persone
Bestanddele vir die stywepap
4 koppies water
2 teelepels sout
2 eetlepels botter
2 ½ koppies mieliemeel

Metode:
Giet water in ‘n potjie, voeg sout en botter by en bring tot kookpunt
Giet mieliemeel by om ‘n hopie in die middel van die pot te vorm maar moenie roer nie.
Verminder hitte plaas deksel op potjie en laat pap 5 minute prut.
Roer liggies met ‘n vurk, plaas deksel terug en prut vir nie meer as nog ‘n uur nie.

Bestanddele
250 g spekvleis – fyngekap
300 g sampioene, gekap
½ koppie room
250 ml gerasperde Cheddarkaas
1 blik heelpitsuikermielies
varsgemaalde swartpeper
ekstra gerasperde kaas

Metode:
Maak stywepap en laat afkoel.
Braai spekvleis in eie vet tot bros in swaarboompan.
Voeg sampioene by en braai liggies.
Roer dan room, kaas, mielies en peper in.
Rangskik pap en sampioenvulsel in lae in oondvaste bak, met die vulsel bo-op.
Strooi ekstra kaas oor.
Bak so 30 minute teen 180 ˚C

paptert (1)

PAPTERT
Deur: http://www.jouwereld.co.za/jl_paptert.htm

Vir die pap:
2l (8 koppies) water
400 g (2¾ koppies) mieliemeel
15 ml sout

Vir die sous:
125 g spekblokkies
25 ml olyfolie
½ groen soetrissie, in klein blokkies gesny
1 pakkie (250 g) sampioene, gehalveer en in skywe gesny
1 blik (400 g) tamatie- en uiemengsel
100 g (1 koppie) gerasperde Cheddarkaas
5 ml gedroogde basiliekruid – of 15 ml vars as beskikbaar
5 ml gedroogde of 15 ml vars pietersielie
sout en varsgemaalde swart peper, na smaak

Metode

Bring die water tot kookpunt. Voeg mieliemeel en sout by. Roer deeglik om klonte te voorkom. Prut ongeveer 30 minute tot gaar.
Braai die spek in ongeveer 15 ml olie tot bruin en bros. Voeg die soetrissie by en braai 5 minute. Jy kan nog olie bygooi soos dit nodig blyk.
Voeg dan die sampioene by en braai nog 5 minute, voeg dan die tamatie- en uiemengsel by. Jy kan ook ‘n ui saam met die soetrissie braai en ‘n blik gekapte tamaties gebruik. Geur met kruie, sout en peper. Bring tot kookpunt en kook ‘n paar minute saam.

Maak lagies van die pap en die sous in ‘n oondvaste bak wat groot genoeg is. Begin met ‘n lagie van die helfte van die pap. Dan die helfte van die sous. Weer pap en eindig met sous. Strooi die kaas oor.

Bak by 180 °C vir 25 – 30 minute.
Hierdie maak genoeg vir 8 mense

 Recipe adapted from shonaskitchen.co.za Image:www.angeladay.co.za


Recipe adapted from shonaskitchen.co.za Image:www.angeladay.co.za

MRS H.S. BALL’S CHUTNEY
Pap Tert ( Maize Meal Tart ) recipe with Mrs.H.S.Ball’s chutney. 

750 ml 3 cups maize meal
1 litre 4 cups water
10 ml 2 tsps salt
30 ml 2 Tbps butter
30 ml 2 Tbsps Mrs.H.S.Ball’s Original
15 ml 1 Tbsps oil
2 packs Diced bacon
1 onion, chopped
1 green or red sweet pepper, finely chopped
250 g 1 pack mushrooms, chopped
1 can whole kernel corn
1 can tomato and onion mix
180 ml grated cheddar cheese
Method
Bring the water, salt and butter to the boil and add the maize meal, stirring continuously.
Bring to the boil, simmer for 25 minutes, stirring regularly.
Heat the oil in a pan and fry the bacon, onion and pepper until done.
Add the mushrooms and fry.
Stir in the corn.
Stir the bacon and vegetable mixture into the pap with Mrs.H.S.Ball’s and spoon into a greased oven dish.
Spoon the tomato and onion mix on top and sprinkle with cheese.
Bake for 30-40 minutes until heated through.
Then enjoy with the family.

Recipe adapted from shonaskitchen.co.za Image:www.angeladay.co.za

 

MARNA SE MAKLIKE PAPTERT

Meng al die bestanddele saam:
6 eiers,
twee blikkies sweetcorn,
1 blikkie heelpit mielies,
2 blikkies water (gebruik sweetcorn sn)
250 gram margarine,
1 kop suiker,
1 en half koppie mieliemeel,
2 teelepels bakpoeier,
half teelepel sout,
Gooi in gesmeerde oondbak
Bak vir n uur by 180C , geniet.

Soetrissie Blatjang


Soetrissie Blatjang

Soetrissie Blatjang

Soetrissie Uie

6 soetrissies – verskillende kleure vertoon mooi
240 g piekeluitjies gehalveer
3 knoffeltoontjies geskil
750 ml water
360 ml witasyn
2 peperkorrels
125 ml suiker
1 teelepel sout
METODE:
Halveer soetrissies en ontpit. Sny in repe en plaas in bak. Voeg uie en knoffel by. Verhit water en asyn saam en voeg suiker en sout by. Roer tot suiker opgelos is en laat 2 minute satadig kook. Voeg groentes by en kook op. Skep warm in gesteriliseerde bottels en verseël.”Van ons Kosmaters”

Groen-Rooi-Geel Pepper Atjar

3 groot uie skywe gesny
2 elk groen, geel en rooi peppers skywe gesny
1 – 2 rooi brandrissies met pitte en al geweek in 15ml soyasous
3 x 115g blikkies tamatiepasta
250ml water
250ml asyn
250ml olie
250ml suiker
4 – 5 lourierblare
5ml droë origanum
3 – 4 knoffelhuisies gekap
sout en vars gemaalde swartpeper na smaak
METODE:
1. Meng al die bestanddele en plaas in ‘n kastrol.
2. Roer oor matige temp tot suiker opgelos is. Bring dan tot kookpunt
3. Prut verder sonder deksel vir 45- 50 min of tot groente lekker sag is.
4. Skep in flesse en laat in yskas vir ten minste 2 weke voor gebruik.

Green Pepper Chutney

5 Green peppers
4 jalapenos
2 teaspoons tamarind paste (available at all Indian stores)
2 teaspoons sugar
1/2 tsp salt
1 tsp mustard
1/2 tsp turmeric
Grind all these ingredients with a little water.In a saucepan, season alittle mustard in 2 tablespoons of oil.
After it sputters, add the ground items and cook till it seperates from the sides.
Tastes great with sandwiches.also can substitute carrots for green peppers!

Sweet Pepper Chutney

450g red, green & orange sweet peppers
900g bramley apples
675g onions
900g tomatoes
2tsp paprika
1tsp cayenne pepper
2tsp ground black pepper
1 litre pickling vinegar
250g Fruisana fruit sugar
1. Wash the peppers and cut in half. Then remove the stalk and any seeds and then chop the peppers finely. Peel, core and dice the apples, then finely dice the onions. Wash and dice the tomatoes and place in a large preserving pan.
2. Stir in the paprika, cayenne pepper, ground black pepper and then stir in the vinegar and bring to the boil. Allow to simmer for about 45 minutes.
3. Stir in the Fruisana, stir until dissolved and continue to simmer until desired consistency is reached.
4. Pour into warmed jars, cover and label. Store in a cool dark place for at least 3 months before using.
Fruit sugar (fructose) is found naturally in most fruits and honey, and it complements and enriches the flavours of other ingredients, especially fruits. Also, fruit sugar is sweeter than ordinary sugar, so you only need to use two-thirds of the amount one would usually use with sugar. What’s more, Fruisana has a low GI* – only 19 – which means it releases energy slowly and minimises those energy peaks and troughs to help sustain energy for those darling little rascals during the busy Easter holidays! Fruisana is ideal for all those following a low GI diet and also for Type II diabetics, so baking with fruit sugar makes sense for all the family.

Karamel tert koekies


chocolate salted tarts

 
Chocolate Salted Caramel Tart Recipe:
Adapted from Vanilla Garlic
Makes 6 small 8-cm tarts or one big 22-cm tart

For the Crust:

• 110 gr butter, softened;
• 100 gr sugar;
• 1 large egg yolk;
• 130 gr all purpose flour;
• 30 gr cocoa powder.
In a large bowl, beat butter and sugar until creamy. Beat in the egg yolk. Combine the flour and cocoa powder and add them to the butter mixture. Mix in until it just comes together. Roll out the dough or form it just pressing it with your fingers into 6 8-cm rings laid down on a paper lined baking tray. Fridge the tarts shells for an hour to set. Meanwhile preheat the oven to 180º C. Prick the tart shells all over with a fork and blind bake until cooked through, about 15 minutes. Cool on a wire rack.

For the Caramel:

• 125 ml water;
• 400 gr granulated sugar;
• 60 gr glucose;
• 125 ml heavy cream;
• 110 gr butter (if using salted butter skip the salt below);
• 15 gr flaked sea salt.
In a saucepan, whisk together the sugar, glucose and the water and bring to a boil. Salt can be added at this initial step (skip if using salted butter), but I prefer to add it at the end in order to preserve the salt crystals. Cook without stirring until amber colour, if using a candy thermometer it should reach 180º C . Remove the pan from heat and whisk in the butter and the cream until smooth. Pour caramel into cooled tart shells and refrigerate until firm, around 4 hours.

For the Ganache:

• 120 gr heavy cream;
• 120 gr high quality dark chocolate
• Sea salt or kosher salt for garnish
Bring the cream to a simmer. Then pour the hot cream over the chocolate. Wait for a minute, then stir to obtain a smooth ganache. Pour the ganache evenly over the tarts and refrigerate for further 4 hour. Before serving sprinkle with sea salt, but not before as it will melt away.

Tip: If you have any caramel left, wait till it hardens, then tear small pieces of it and dip them in dark chocolate.e

Brood vir Moedersdag wat Pa kan maak


Bier Brood - bron onbekend

Bier Brood – bron onbekend

Bierbroodjie

500 gram bruismeel
1 X Blikkie Bier van jou smaak
Knippie sout.

Meng die klomp totdat die deeg van jou vingers af is, sit in die broodpan, laat rys, en bak 40 min op 180 grade.
Die lekker van die resep is dat n mens die deeg kan ooprol en enige iets na jou smaak oor die hele oppervlakte smeer of strooi (viennas en tamatie smeer, spinasie en feta, kaas en knoffel, biltong en jalepeno, ag sommer net wat se smaak ookal in jou kieste opspring.

Pot brood

Pot brood

Potbrood met soutvulsel

(Bron onbekend)
Nog ‘n vinnige potbrood van gekoopte brooddeeg:
1 kg brooddeeg
Kies uit die volgende vulsels:
1. Gebraaide ui (skyfies), gebraaide spekvleis (250g), 1 k gerasperde cheddarkaas
2. 1 k gaar (bevrore) spinasie, 1 k fetakaasblokkies
3. gebraaide ui (skyfies), gebraaide sampioene (250g), 1 k gerasperde kaas
Sit helfte van brooddeeg (klaar gerys) in gesmeerde platboompot. Sit vulsel in en bedek met orige deeg. Sit deksel op en bak vir 45 min – 1 uur in buite-oond van jou keuse

Mieliebroodjie

Weg tydskrif)

Die meeste supermarkte verkoop rou brooddeeg. Al wat jy moet doen, is om die deeg een keer af te knie en te laat rys voor jy dit bak. Die brrodjie kan in broodpannetjie, swartpot of blikkies gebak word.  (in deie pot kan jy dit bedek met deksel ipv foelie en die deeg is genoeg vir drie blikkies)

Jy benodig:

  • 1 pak (600g)  brooddeeg
  • 1 blikkie pitmielies, gedreineer
  • ’n koppie  gerasperde cheddar-kaas
  • sout en peper na  smaak
  • botter

Só maak jy

  • Maak ’n vuur en laat die hout uitbrand tot kole.
  • Smeer die pan se binnekant deeglik met botter.
  • Die deeg moet  vogtig genoeg wees sodat dit ’n bietjie aan jou  vingers vasklou. Indien die deeg te styf is,  kan jy ’n titseltjie water byknie, totdat die verlange tekstuur verkry is.   Knie die mengsel van gerasperde kaas en pitmielies by die deeg in, verdeel dit in drie gelyke dele.
  • Rol elkeen die deeg in ’n bal en laat val elkeen pan. Laat dit vir ’n uur staan om uit te rys.
  • Wanneer die deeg uitgerys het, kan jy die meeste van die kole  uitskep en solank eenkant daarop braai, maar ’n paar los kole moet agterbly.
  • Maak die pan nou toe met tinfoelie. Moenie die foelie onder die pan invou nie, want die broodjie moet dit nog kan  opstoot soos wat dit bak. Vorm met jou vingerpunte ’n klein holtetjie  bo-op elke blikkie se tinfoelie en skep enkele kooltjies daarin.
  • Pak nou die pan versigtig op die kole pak ’n paar ekstra kole rondom sonder dat dit aan die pan raak.
  • As jy jou hand so drie tot vier tellings bo die gat kan hou voor dit te warm raak, is jou “oondjie” se hitte reg.(Nee, nie ’n meter bokant die gat nie.)
  • Die broodjie kan  enigiets van 20 minute tot ’n driekwartier neem  voor dit gebak is. Toets die broodjie ná  20 minute met ’n pen of stokkie – was dit droog uitkom dan is dit gaar .Hou die pan met ’n vatlap vas en wikkel die kante van die brood met ’n mes uit  die pan los voor jy dit uitskud.
Pot brood met suiker en room

Pot brood met suiker en room

Soet Broodjie

1 Pak klaar gemaakte deeg

1 Koppie bruin suiker

1 Koppie room

Smeer swart pot met botter. Meng die room en bruin. Gooi helfte onder in die pot.  Neem die deeg en vorm bolletjies. (sodat elkeen ‘n bolletjie kan afbreek) Pak die bolletjies in die pot en gooi dan die orige room en suiker mengsel bo-oor,. Bak by 180 vir ± 1 uur.

Honey-Roasted Onion Tart


 

Honey-Roasted Onion Tart - Photo Runs With Spatulas

Honey-Roasted Onion Tart – Photo Runs With Spatulas

Honey-Roasted Onion Tart

Runs With Spatulasasted Onion Tart

Adapted from: Bon Appetit, February 2011
1 sheet (1/2 17.3-ounce package) frozen pastry puff, thawed
3 slices bacon, cut into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions, sliced into 1/4-inch rounds
Cooking spray
3/4 cup full fat sour cream
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoons fresh thyme leaves

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry puff to a 14×10-inch rectangle. Fold 1/2-inch of edges in towards the center to form a rim. Transfer pastry puff to prepared baking sheet. Press down on edges with the tines of a fork to seal the rim. Chill.

While pastry puff is chilling, warm a small skillet over medium heat. Cook bacon until browned and almost crispy. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings; discard rest.

In a large bowl, combine honey, wine, and bacon drippings. Add onions, tossing to coat. Line another large baking sheet with aluminum foil. Coat liberally with cooking spray. Spread onion mixture in an even layer across the bottom of the pan. Cook in oven for 30 minutes. Flip onions, separating rings, then bake for another 30-45 minutes, or until onions are caramelized. Remove from onion, and cool onions slightly.

Increase oven temperature to 400 degrees F. In a small bowl, stir together sour cream, salt, black pepper, and nutmeg. Spread sour cream mixture evenly inside the rim of the pastry puff. Place onions on top of sour cream, then sprinkle with bacon. Bake tart until crust is light golden brown, 20-25 minutes. Sprinkle with thyme and serve.

Roast Onion Tart
W4D.

Ingredients
4 Onions
2 tablespoon Margarine
1 KNORR Roasted Vegetables Veggie Bake
1 Egg, lightly beaten
400 gram Roll frozen puff pastry, defrosted
Instructions
1. Peel and slice the onions.
2. Heat the margarine in a large frying pan and gently sauté the onions until soft.
3. Stir in the sachet contents.
4. Remove from the heat and set aside.
5. Once cool, mix in the beaten egg.
6. Unroll the pastry onto a greased baking tray.
7. Use a small, sharp knife and score a border all the way round about 3 cm from the edge.
8. Do not cut all the way through.
9. Spread the onion mixture over the pastry taking care not to place it over the border.
10. Place in a preheated oven at 200°C for 20-25 min or until the pastry has risen and is golden brown.
11. Serve hot or cold.