SOETRISSIES IN OLIE
7 soetrissies
300 ml olyfolie
sout
4 knoffelhuisies
takkies roosmaryn
5 ml peperkorrels
30 ml suurlemoensap
3 brandrissies
Author Archives: Brunhilda
BRUNHILDA SE MIKROGOLF FUGDE
BRUNHILDA SE MIKROGOLF FUGDE
500 g witsuiker
1 blik kondensmelk
125 ml margarien/botter
5 ml vanilla/karamel
Meet suiker af in bak. Gooi kondensmelk bo oor. Snipper botter bo oor. Mikro vir 5 minute op hoog. Roer goed deur. Mikro verder tussen 10 -18 minute afhangend van jou mikrogolf. Dit moet n mooi diepbruin wees en as jy bietjie afkoel frummelrige tekstuur he. Gooi in gesmeerde bak sny blokkies voor heeltemal afgekoel.
Brunhilda – My eie aangepaste resep
BAR ONE CAKE
HOW TO SWIRL COLORED ICING FOR CUPCAKES
I don’t know if the universe has it out for me or what, but I swear to you all, the second I start making a conscious effort to eat healthy, I’m suddenly inspired to make all sorts of naughty treats. And not just inspired, like, “Oh, I really, really, really want to make some caramel corn,” but my brain suddenly starts putting together evil ideas for things I’ve never even made. I guess deprivation is great for inspiration, right?
I’m posting my scandalous little treat on Friday, but for today, I want to share a really cool tutorial. I kind of thought I was a genius until I told Sara what I was posting and she told me that she already has a tutorial all photographed. It’s kind of rough sharing a brain sometimes.
Not only is this super impressive (my 6-year-old told me that he thought the way my cupcakes were “designed” was awesome), but it’s a fun and easy way to implement different colors when you’re decorating cupcakes. Like for these Colorburst Cupcakes that Sara posted this last spring during March Madness. Continue reading
POMPERNIKEL BROOD TERRIEN (PUMPERNICKEL)
POMPERNIKEL BROOD TERRIEN (PUMPERNICKEL)
2 Pakke pompernikkelbrood of vervang deur twee dae oue growwe brood.
Sagte botter om brood mee te smeer
12 skyfies ham
30 ml korrelmosterd
12 skyfies gruyere of gouda kaas
geroosterde rooi soetrissies
basielblare Continue reading
ALMOND CROISSANT PUDDING WITH CRÈME ANGLAISE
ALMOND CROISSANT PUDDING WITH CRÈME ANGLAISE
Ingredients
4 almond croissants (preferably day-old), torn into large chunks
4 eggs
1/2 cup (110g) caster sugar
300ml milk
300ml pure (thin) cream
1 vanilla bean, split, seeds scraped
Finely grated zest of 1/2 orange
2 tbs brandy
Chocolate sauce (see below), to serve
Toasted flaked almonds and raspberries or seasonal fruit, to decorate
Icing sugar, to dust
Creme anglaise
4 egg yolks
1 cup (250ml) milk
1 cup (250ml) pure (thin) cream
1/4 cup (55g) caster sugar
1 tsp vanilla extract
Chocolate sauce (makes about 2 cups) Continue reading
SPESERY KOEKIES
SPESERY KOEKIES
… uit ouma se spens
Die is en bly my favourite koekie forever, ek deel graag..
300 g koekmeel
7 ml koeksoda
5 ml fyn gemmer
3 ml fyn kaneel
200 g botter of margarien
200 g bruinsuiker
1 eier
60 ml heuning of stroop
12.5 ml strooisuiker Continue reading
Die is en bly my favourite koekie forever, ek deel graag..
300 g koekmeel
7 ml koeksoda
5 ml fyn gemmer
3 ml fyn kaneel
200 g botter of margarien
200 g bruinsuiker
1 eier
60 ml heuning of stroop
12.5 ml strooisuiker Continue reading
COFFEE WALNUT SCROLLS
COFFEE WALNUT SCROLLS
2 cups self raising flour
2 tablespoons caster sugar
50 g cold butter, chopped
1 cup milk
50 g melted butter
1/3 cup brown sugar
½ teaspoon ground cinnamon Continue reading
PORK CHOW MEIN
INGREDIENTS
600g pork leg steaks, thinly sliced
1 tablespoon hot chilli sauce
1/4 cup soy sauce
2 tablespoons dry sherry
350g packet fresh chow mein noodles
2 teaspoons cornflour
2 tablespoons oyster sauce
2 teaspoons chicken stock powder Continue reading
PINEAPPLE COCONUT SLICE
PINEAPPLE COCONUT SLICE
440g can pineapple pieces in juice
150g butter, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cups self-raising flour
2/3 cup desiccated coconut
1/4 cup shredded coconut Continue reading
