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.