MAKLIKE PITA PIZZABROODJIES


MAKLIKE PITA PIZZABROODJIES
So ek het pitabroodjies deeg gemaak met bakpoeier (wraps) en het dit toe as pizza bassise gebruik. Die pita broodjies word in ‘n pan gebak. Toe het ek die tamatiebasis gemaak en chedder en mozzarella oorgestrooi. Ek het ‘n klomp gevries en twee gebak dat julle kan sien. Ek het karringmelk gebruik vir die pitas.

3 koppies koekmeel
2 teelepels bakpoeier
genoeg karringmelk om stywe deeg aan te maak
Moenie te veel knie nie. So 3 minute.
Rol uit in sirkels en bak in pan. As dit klaar gepuff het, laat afkoel en vries.

Mens kan tamatie basis koop, maar dis maklik om self te maak:
1 blikkie tamatie en uie smoor
1 blikkie “tomato paste”
Kook op lae hitte tot dit styf is. Smeer op die pita en sit jou gunsteling vulsel op met baie kaas. Onthou om basil en swart peper en sout in jou tamatiebasis te sit.
Resep en foto:  Maya Durand




2 BESTANDDELE NAAN


2 BESTANDDELE NAAN
2 koppies bruismeel, gesif
1.5 koppies gewone jogurt (Greek)

Meng saam tot bal vorm wat nie kleef nie (ek het nog meel bygesit).
Sny bal in 4 en rol elke deel ovaal en dun uit. Braai in warm droë (sonder olie) pan.
Sodra uit pan, smeer met gesmelte knoffel botter.
Heerlike saam met kerries in enige vorm, groente, lensies, vleis ens. Myne was te dik, al het ek hoe dun uitgerol – maar steeds heerlik en sag.
Resep en foto: Carmari Fourie Strobos




2 INGREDIENT BAGELS

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2-INGREDIENT BAGELS
1 cup plain Greek yogurt
1 cup self-raising flour or 1 cup all purpose flour + 1 ½ teaspoon baking powder
½ teaspoon salt
1 egg, whisked
sesame seeds or poppy seeds (I used pumpkin and sunflower seeds)

Preheat oven to 180°C. Line a large baking tray with baking paper. In a large bowl add the yogurt and flour. Using a spoon or spatula, mix together until it begins to form a crumbly dough. Use your hands to push the dough together to form a ball.
The dough will be very sticky. You can use a mixer with a dough hook or you can knead by hand. Cover surface with flour and knead until the dough is tacky and no longer sticky. Divide the dough into 4 equal balls. Roll each ball out on lightly floured surface until it becomes a rope of about 2 cm thick. Try to make the rope as even and smooth as possible. Pinch the ends together to form a circle. Repeat with the remaining dough. Place the bagels on the baking tray. Brush with the egg wash. Sprinkle tops with the seeds. Bake for about 23 – 25 minutes or until cooked all the way through. Remove from the oven and turn up the heat to 200°C. Return the bagels to the oven and bake for a further 2 – 3 minutes until the tops are brown. Leave to cool for a few minutes.
Recipe and photo: Melissa Ann Vermeulen




TRACY’S CHOCOLATE FUDGE


TRACY’S CHOCOLATE FUDGE
2 slabs of chocolate of your choice
1 tin condensed milk
1 tablespoon of butter
1 cup icing sugar

Melt all in the microwave and when done, stir well and add a cup of icing sugar, stir well and pour into a dish to set, when set, cut into squares… it’s so delicious!!
For the chocolate I used half a toblerone (white) with one and half slabs baking chocolate.
And after I made mine I put mine in the fridge to set.
Recipe and Photo: Tracy Vohra




3 INGREDIENTS FUDGE


3 INGREDIENTS FUDGE
510 g white milk dark chocolate
400 g condensed milk
400 g oreo cookies
chopped
any filling of your choice
I used yoghurt nubs

In a microwave bowl, mix the chocolate with condensed milk and melt in the microwave for 15-seconds at a time. Once chocolate is fully melted, add in chopped cookies and stir until combined. Pour chocolate mixture into a paper-lined (20×20 cm) baking tin.
Chill for 2 hours or until the fudge is firm. Cut into bite-sized pieces.Enjoy!
Photo: Portia Hoffman




2 BESTANDDEEL ROOMYS


2 BESTANDDEEL ROOMYS
450 ml vars room
1 blikkie kondensmelk
(Elektriese menger noodsaaklik)

Verkoel die kondensmelk in die yskas.
Klits die room tot styf op middelmatige spoed.
Voeg die kondensmelk by terwyl die klitser steeds aan is.
Klits op hoogste spoed tot die beslag goed gemeng en styf is.
Bêre in tupperware bak in die vrieskas.
Laat vries oornag.
Om geur variasies te maak: voeg enige geure of variasies by in die verhouding 1 geursel tot 2 mengsel.
Vou in, moet nie klits nie.
Resep geplaas deur Arina Van Tonder
Foto: Arina Van Tonder
Variasie en tweede foto deur Kokkedoor Tessie Els Kemp
Ek het 1 x 4 vinger kit kat daarby ingesny en brandewyn geursel ook in gemeng.

Nota:  Paul Lessing  – Ander variasies wat ook lekker werk is n pakkie fyn Oreo koekies ingemeng, of fyn gesnipperde glans kersies. Dis ook lekker om Safari se “Trail mix” (wat klein stukkies gedroogte vrugte is) ook in te meng. Maar ek stel voor gebruik eerder boksies whipping cream in stede van room, dan vorm die roomys nie ys kristalle nie en daar is nie n kans dat jy dit te lank kan klits nie.




DRIE BESTANDDELE FUDGE


DRIE BESTANDDELE FUDGE
Dit is ‘n lang proses en ek sou bestanddele verdubbel in vervolg.
1 liter boksie volroom melk
2 koppies suiker

Roer suiker en melk oor lae hitte tot suiker gesmelt is. Laat kook vir so 30 minute tot kleur effens verminder. Roer af en toe totdat jy voel dit verdik effens. Roer nou heeltyd tot verlangde kleur – nog sowat 20-30 minute.
Sodra sagte balstadium bereik word, verwyder van hitte en voeg paar druppels vanielje geursel by. Klop tot dik en gooi uit in kleinerige gesmeerde bak.
Resep: Elaine Steyn Steyn




3 INGREDIENTS PEANUT BUTTER BANANA BARS


3 INGREDIENTS PEANUT BUTTER BANANA BARS
4 medium bananas
2 cups oats, dry
6 tablespoon peanut butter, all-natural
Toppings:
½ cup walnuts, chopped
½ cup chocolate chips, dark

Preheat oven to 180ºC and grease a 9×13 inch glass dish. (I just used my fingers to spread unrefined coconut oil all over the bottom and sides and the bars came out beautifully.)
Mash the bananas and mix together with oats and peanut butter.
Spread the dough evenly in the prepared dish, then sprinkle with walnuts and chocolate chips.
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cut into bars and enjoy!
Because bananas vary in size, you may need to adjust the amount of oats; the batter should be like a wet cookie dough. Store leftover bars in an airtight container in the refrigerator, or freeze them and thaw in the fridge before eating.
Photo: Kristie Townsend




YASMEEN’S SCOTTISH SHORTBREAD


YASMEEN’S SCOTTISH SHORTBREAD
(3 ingredients only but the most delicious biscuit)
1 cup of icing sugar
250 gram pure butter not margarine
2 and 3/4 cups cake flour

Leave butter out at least 2 hours before baking so it’s at room temperature. Can’t be too hard or too melted.
Beat butter and sugar until light and fluffy.
Add the sifted cake flour and make into a dough.

Dough is stiff not soft.
Form the dough into 3 large and long rectangles and leave it in the fridge for 1 hour.
Slice and dip in normal sugar
Lay in baking tray
Bake at 180ºC  for 12 minutes.
Photo and recipe: Yasmeen Ibrahim




4 BESTANDDELE MILO BALLE

4 BESTANDDELE MILO BALLE
Ongeveer 24 balle
250 gr Marie Biscuits (een en half pakkie) fyn geblits
1 blik kondensmelk
1 koppie klapper
1/3 koppie – 45 gr Milo

Blits die koekies tot baie fyn, meng dan res van bestanddele by.
Rol in balletjies.
Ek het myne dan so gemaak:
Helfte in klapper gerol.
Ander helfte in Milo gerol.
Bêre in lugdigte houer.
Resep geplaas deur Maranda Van Dam
Foto: Maranda Van Dam