Tag Archive | sout

Suurlemoen rys


Suurlemoen Rys

Suurlemoen Rys

Suurlemoen rys

Ilse Van Wyk Mynhardt

2 k rys

1 suurlemoen

4 k water

knippie sout

 

Rasper 1/4 van die suurlemoen se skil af, net die geel nie die wit nie. Wit is baie bitter.

Gooi rys en water saam in ‘n pot

Halveer suurlemoen en druk die sap uit.

Verwyder pitte en gooi nou die sap by die rys asook die stukkies skil.

Bring rys tot kookpunt en laat kook vir 2 min en verlaag dan hitte tot die laagte stelling en los vir 15-20 min tot alle water absorbeer is.

•As jy nie suurlemoen het nie, gebruik net suurlemoensap.

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.

Speelklei


Maklike Speelklei - kiind

Maklike Speelklei – kiind

GEKOOKTE KLEI

2 k koekmeel
5 eetlepels kremetart
1 k sout
2 k water
5 eetlepels olie
Voedselkleursel
Geursel

Meng als in pot.
Roer met houtlepel tot ‘klei’ ‘n bol begin vorm.
Verminder hitte en hou aan roer totdat die bol lekker solied is.
Knie vir 2 minute.
Laat afkoel voor spel en bêre in ‘n houer in die yskas.

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MAKLIKE SPEELKLEI
Jy het nodig:
2 koppies meel
1 koppie sout
2 teelepels olie
‘n koppie water

Doen dit so:
Meng die meel en die sout. Voeg dan die olie by en voeg dan die water stadig by tot dit so styf is soos wat jy dit wil hê. Deel op in bolletjies en kleur verskillende kleure met voedselkleursel.

Hierdie klei resep werk baie lekker! Blykbaar kan julle die klei na die tyd teen 250 grade bak vir ‘n uur in die oond, maar ons het dit nog nie probeer nie.

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LEKKERGOEDKLEI:
(Eetbare klei)
80ml margarien
80ml Stroop
1ml Vanielje geursel
4 k versiersuiker

Smelt die margarien,stroop en vanielje saam. Laat effens afkoel en voeg versiersuiker by.

Knie baie goed om tot klei te vorm.

Verdeel klei en kleur met verskillende kleure kleursel.

As kinders klaar gespeel het, kan hulle die klei eet of terwyl hulle speel

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SOUT SPEELKLEI

4 koppies koekmeel

4 koppies sout

4 koppies koue water

1/4 koppie kookolie

15ml kremetart

Koekkleursel

 Meng bogenoemde tot ‘n gladde deeg.

Plaas in kastrol en laat oor lae hitte kook tot dit so taai soos kougom is.

Roer heeltyd.

Laat afkoel.

Bere in lugdigte houer of plastieksak in yskas

*

SOET SPEELKLEI

80 ml stroop

80 ml margarien

2 ml vanieljegeursel

500 g versiersuiker

koekkleursel, in verskillende kleure

Smelt die stroop en margarien saam

Voeg die versiersuiker by en knie totdat dit ‘n mooi gladde deeg vorm. En ja, jy mag nou maar proe – die klei is so lekker soos fudge!

Verdeel en voeg kleursel by soos verkies

Laat afkoel, sommer in die yskas as julle haastig is.

*

VASELINE SPEELDEEG

2 k koekmeelblom

30 ml alum poeier (apteek)

125 ml sout

75 ml Vaseline

350-375 ml kookwater

Meng alles saam met voedselkleursel.

Ek gebruik baie minder water, want anders is dit te pap. Hierdie klei hou nogal baie lank en raak nie so vinnig droog nie.

kinders speelklei

KOOL-AID SPEELKLEI
1 koppie meel
¼ koppie sout
1 pakkie Kool-Aid (enige geur)
⅔ koppie water.- jy sal tussen ½ kop na 2/3 kop gebruik
1 eetl Olie
Metode:
Meng die meel, sout, en die Kool-Aid saam.
Kook die water. Voeg die olie by die water.Gooi ‘n bietjie van die water by die droë bestanddele en meng met ‘n lepel. Hou aan water byvoeg en brei die klei tot die kool-aid deurgemeng is en dit soos speelklei voel.

Wenk: Gooi so 1 teelepel “eetbare glitter” by om dit ‘n bietjie op te helder !! Dink net hoe gaan daardie ogies blink as hulle die klei sien. 

 

kinderklei

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