PETRE SE RESTAURANT PIZZA’S
Pizza basis:
Resep is nou aangepas vir 3 basisse. Oorspronklike resep wat ek vir my restaurante gebruik het was 4 kg meel.
500 g koekmeel
375 ml warm water
25 ml olyfolie
¼ teelepel kits gis
sout na smaak (ek het ‘n groterige knippie sout geneem)
Meng warm water, sout, kits gis en olyfolie.
Roer meel met die hand by die warm water.
Knie tot deeg nie meer aan hande vassit nie.
Bedek en laat rus vir 1 ½ uur. Continue reading
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HOMEMADE PUFF PASTRY
2 and half cups (320 g) all-purpose white flour
2 1/4 sticks (255 g) butter
3/4 teaspoon (4 g) salt
2/3 cup (160 ml) very cold water
Cut the butter into small cubes.
Place into a bowl, cover with a plastic wrap.
Put into a freezer for 1 hour before you use it.
Place the flour on a clean working surface. Continue reading
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TEMPURA BATTER
1 egg, lightly whisked
1 cup chilled soda water
½ cup plain flour
½ cup cornflour
vegetable oil, to deep fry
Combine egg and soda water in a medium bowl. Add combined flours and stir with a whisk until just combined (the batter should remain lumpy).
Heat oil in a wok over medium heat until it reaches 170ºC. Dust the prawns, vegetables wedges and leaves lightly in flour.
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ROOSTERKOEK DEEG VIR PIZZA, PITTA, JAFELS EN LANG BROODJIES
Vanaand het ek met my roosterkoek resep sommer 4 vlieë geklap… hahaha Gali wou ‘n pizza hê, ek het ‘n pitta met kaas, tamatie en blaarslaai geeet… dan het ek sommer vir môre jafel broodjies gebak vir ontbyt en footlong buns vir môre aand se worsbroodjies. Die ander pita broodjies vries ek. Die jafel broodjies is ideaal as jy kamp, knie sommer dan net deeg met 2 koppies meel
6 koppies brood en koekmeel gemeng
45 ml suiker
10 ml sout
1 pakkie gis
3 koppies louwarm water en 15 ml olie
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PETRÉ SE SKILFERKORSDEEG
1 kg koekmeel
1 kg botter/vol-vet margarien
1 teelepel sout
3 eiergele
3 koppies water
sap van 1 suurlemoen / 45 ml bottel suurlemoensap
Meel en Kremetartmengsel:
3 koppies meel (hierdie is ekstra meel, nie deel van die 1 kg meel nie)
1 pakkie kremetart
Meng goed deur. Continue reading
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PETRé SE KORS VIR SOETTERTE
1 pakkie Marie beskuitjies
2 eetlepels suiker
1 teelepel fyn kaneel
125 g margarien
Smelt die margarien en maak beskuitjies, suiker en kaneel fyn in voedselverwerker, meng met gesmelte margarien.
Druk in pan vas as ‘n kors en bak 10 minute teen 180°C.
Heerlike kors veral vir Gebakte Kaaskoek en Lemon Meringue.
Resep: Petré Van Jaarsveld
Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Pizza Idees / Ideas
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EASY HOME MADE PIZZA
2 cups of self raising flour
¼ tsp salt
125 g butter
milk to form soft dough
Sift dry ingredients.
Rub in butter.
Add milk a little at a time to form a soft dough that is roll-able. Continue reading
Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Pizza Idees / Ideas
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CINE SE TUISGEMAAKTE PIZZA DEEG
Deeg:
300 gram koekmeel
300 gram gerasperde kaas
300 gram sagte botter
Meng alles saam tot deeg vorm. Sit in yskas om af te koel. Ons het die deeg in 3 gedeel om 3 pizzas uit te kry. Rol die deeg lekker dun uit vir ‘n crispy pizza.
Ons het sommer oor skiet vleis gebruik op die pizza, die sous het ons net tomato paste gebruik en gemengde speserye in gegooi om te geur. Het ook gebraaide mushrooms en uie op gesit. Laaste bietjie mozzarella kaas.
Ons het dit op ‘n pizza steen op die vuur gebak vir so 10 – 15 minute tot die deeg gaar was. Die deeg het baie lekker crispy uit gekom.
Foto: Cine Venter
GLUTENVRYE SKONDEEG MET KAAS
(vir gebruik op vleispastei)
450 g glutenvrye bruismeel (beskikbaar by apteek of gesondheidswinkel)
½ koppie amandel of klappermeel (het amandelmeel gebruik)
½ koppie gerasperde Parmesan
½ koppie gerasperde Cheddar of Mozzarella (het Cheddar gebruik)
100 g gesmelte botter
400 ml water
60 ml olie
1 eier
2,5 ml sout Continue reading
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DAY BY DAY SOURDOUGH STARTER
Day 1
50 g wholemeal flour
50 g water
Place the flour and water into a clean bowl and stir together until fully combined.
Cover and leave at room temperature overnight.
Day 2
75 g wholemeal flour
75 g water
To the sourdough starter add 75 g wholemeal flour and 75 g water. Stir together until fully combined.
Cover and leave at room temperature overnight.
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