BIER BROOD


BIER BROOD
2 koppies bruismeel
3 eetlepel suiker
1 botteltjie bier
1 koppie kaas
1 eetlepel roosmaryn, fyngekap

Meng alles en sit in ‘n gesmeerde brood pan. Bak vir ‘n halfuur of tot goudbruin teen 180ºC.
Dit flop glad nie en is heerlik.
Resep: Mariaan Ferreira




DEBBIE SE PIESANG EN SJOKOLADE BROOD


DEBBIE SE PIESANG EN SJOKOLADE BROOD
3 oor-ryp piesangs
115 gram botter, gesmelt
200 ml suiker
2 eiers
10 ml vanielje
225 ml suurroom (of yoghurt)
5 ml koeksoda
5 ml sout
350 ml koekmeel
120 ml klein sjokolade chips
120 ml fyn gekapte neute

Verhit oond na 180 ºC.
Spuit ‘n broodpan (22 x 12 cm) of smeer goed met botter.
Druk 2 piesang fyn met ‘n vurk.
Sny die derde piesang in dun skyfies en hou eenkant.
Roer die botter en suiker saam.
Voeg die eiers en vanielje by.
Roer nou die suurroom, fyn piesangs, koeksoda en sout by.
Voeg nou die meel, gesnyde piesangs, sjokolade en neute by.
Roer versigtig tot alles mooi gemeng is.
Giet die mengsel in die broodpan, en bak vir ongeveer 60 minute totdat ‘n mes wat in die middel ingesteek word, skoon uitkom.
Die broodjie behoort bietjie te begin bars bo-op.
Haal uit die oond en verkoel in die pan op ‘n draad rakkie vir 15 minute.
Keer die broodjie uit die pan uit, en laat heeltemal afkoel.

My veranderinge:
Ek gebruik net 1 ½ eiers.
Ek klits een eier met ‘n vurk in ‘n koppie en gooi helfte daarvan by die vol eier.
Ek gebruik 100 ml wit suiker en 100 ml bruin suiker. Jy kan alles wit of alles bruin ook gebruik.
Die sjokolade en neute is nie noodsaaklik nie – los dit uit, of verruil dit nes jy wil.
Hierdie slag het ek die sjokolade verdubbel en die neute uitgelos.
Rosyntjies is ook lekker!
Foto en Resep: Debbie Edwards




EASY BANANA BREAD


EASY BANANA BREAD
3 ripe bananas, mashed
1 cup white sugar
1 egg
¼ cup melted butter
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Mix everything together and bake at 180ºC for one hour.
Recipe and foto: Lorraine Lolla Mouton‎




EASY BREAD RECIPE


EASY BREAD RECIPE
500 g selfraising flour
500 ml full cream amasi
1 tin cream style sweetcorn
1 teaspoon salt
1 teaspoon mixed herbs

Mix all ingredients together.
Place in baking pan, place thinly sliced onion on top with grated cheese.
Bake for 1 hour at 180ºC.
I used a round cake tin to bake my bread.
Recipe and photo: Zelda Ellis




LORRAINE SE PERFEKTE BROOD


LORRAINE SE PERFEKTE BROOD
10 koppies koekmeel
2 pakkies kits suurdeeg
6 eetlepels melkpoeier
4 eetlepels suiker
1 eetlepel sout
Lou warm water so amper ‘n liter

Meng al die droë bestanddele saam.
Maak holte in die middel.
Gooi water geleidelik by en meng tot ‘n lekker deeg gevorm het, smeer hande botter en knie goed deur.
Maak warm toe en laat rys tot dubbel die hoeveelheid.
Knie af, deel in 2 dele en sit in gespuite broodpanne. Maak weer warm toe en laat rys. Bak vir 1 uur en 10 minute by 180 ºC. As uit oond kom, smeer botter oor kors.
Resep geplaas deur Loraine Peyper Viljoen
Foto: Loraine Peyper Viljoen en Yollie Moolman




MIDDLE EASTERN PITA


MIDDLE EASTERN PITA
2 ½ cups wholemeal flour
2 ½ cups unbleached flour
15 ml yeast
15 ml olive oil
15 ml salt
625 ml warm water

Oven on 230ºC.
Mix everything well. Knead for 10 minutes until smooth and elastic.
Rise for 1 hour.
Divide into 16 pieces. Form balls and roll out ½ cm thick.
Bake on baking tin until the pita’s balloon.
Stack on top of each other to cool.
Recipe posted by Marda Pienaar
Photo: Marda Pienaar




NAAN


NAAN
4 cups of selfraising flour
3 cups of plain yoghurt

Mix with a spoon first.
Dust top with flour and knead it a bit.
Don’t over work.
Let it rest in the fridge for a while. (you don’t have to though)
It’s just a bit easier to work with.
Make balls, and roll out.
Fry in a pre-heated dry pan.
Dry pan fry.
Rub with garlic and olive oil.
Recipe and foto: Jesicha Abrahams




SUIKERMIELIE BIERBROOD


SUIKERMIELIE BIERBROOD
500 g bruismeel
1 teelepel sout
1 x 330 ml blikkie of botteltjie bier
½ blikkie suiker roommielies

Roer alles saam goed deur. Skep in ‘n broodpannetjie, pak ‘n paar uieringe bo-op, rasper kaas oor en bak by 180° C vir ongeveer 50 minute.
Resep geplaas deur Petré van Jaarsveld
Foto: Petré van Jaarsveld




ROSEMARY FLAT BREAD


ROSEMARY FLAT BREAD
Daleen Fratter, hier is die beste flatbread resep wat ek nog ooit geëet het. Onderaan is die email van die chef: Rosemary flatbread – bron Alastair McLeod

675 g plain flour (± 5 cups)
135 ml olive oil
315 ml lukewarm water
12 g dry yeast (or 24 g fresh)
2 pinch salt
¼ cup chopped rosemary leaves
salt flakes

Mix yeast and water then wrap with cling film allow to ferment for 10 mins. Then add oil, rosemary, flour and salt, mix till elastic form dough and cover again to allow rising for 30 mins. Divide into 25 g lots and feed through pasta machine as thin as you are able to. It is ok if there are a few holes, adds character. Add to pan with baking paper to prevent sticking. Sprinkle with little salt. Bake immediately at 170 ºC  for 1 one minute on one side then flip and bake for another 3 to 4 mins until light golden crisp colour. (Not my picture, will add a “fresh” pic when I make it again.)

Chef’s note to me:
Dear Ms de Jager,
I am thrilled that we could provide you with such a memorable Christmas.
I think Mark Twain wrote that you can survive for up to six weeks on a single compliment. If that’s the case, we’ll see you again in mid February!
Best regards
Alastair McLeod

P.S. Here’s our recipe for the flatbread that you enjoyed x
Photo and recipe posted by Kiti Citi




DEEG GESKIK VIR TRAMAZINNI


DEEG GESKIK VIR TRAMAZINNI
2,5 kg koekmeel
3 pakkies kitsgis
2 eetlepels sout
50 ml olie
2 koppies louw water
2 koppies melk

Meng alles en knie laat rys tot dubbel, knie af en laat rys weer.  Sit dan in panne bak 10-15 min teen 180ºC.
Resep en foto: Chantel Van Breda