MAASKAASVETKOEKIES


MAASKAASVETKOEKIES
2 eiers
1 koppie koekmeel
2½ teelepels bakpoeier
knippie sout
¼ koppie suiker
1 koppie (250 g) growwe maaskaas of ricotta
1 teelepel vanieljegeursel
olie vir braai
versiersuiker vir opdien

Breek eers die eiers en klits dan die res van die bestanddele (behalwe die olie en versiersuiker) in ’n elektriese menger daarby tot glad. Moet dit nie verder klits nie.
Verhit 4 cm olie in ’n kastrol tot baie warm (maar nie rokend). Skep teelepels van die beslag in die warm olie en draai die balletjies om sodra dit goudbruin aan die onderkant is. Die olietemperatuur is reg as dit ongeveer 3 minute vir ’n balletjie neem om gaar te raak – dit moet gepof goudbruin en net-net ferm in die middel wees.
Sprinkel versiersuiker oor die warm balletjies en sit dadelik voor.
Nota:
Laat almal om die pot vergader terwyl jy dit braai, want dit is op sy heel lekkerste warm wanneer die poffers sommer so in jou mond smelt.
Foto: Wayne Dugmore




LIZ’S CHOCOLATE ECLAIRS


LIZ’S CHOCOLATE ECLAIRS
250 ml boiling water
125 g margarine
1 cup flour
4 large eggs

Bring water and margarine to the boil. Add all the flour in at once. Mix with a woodenspoon untill all the flour has been incorporated and a ball has formed. Take off heat and cool down for 20 minutes, stirring occasionally.
Add eggs one at a time, mixing after every egg. Put in a pipping bag and pipe round or long eclairs. With a bit of water on your finger push the little horns of the eclairs in. Bake at 180°C for 25 minutes. Once they come out the oven, poke a hole in the top to allow steam to escape. Once cooled, dip in chocolate and once dried, make a small hole or cut open and fill with cream. I bake them weekly.
Recipe and photo: Liz Marillier




MIELIEPOFFERTJIES

MIELIEPOFFERTJIES
Sif alles saam:
2 koppies meel
2 teelepels bakpoeier
¼ teelepel aromat

Maak holte in middel.
Klits saam
1 ½ koppie melk
2 eiers
2 eetlepels olie
1 blik roommielies, (gewone grote)

Voeg alles saam in meel, meng goed.
Redelike slap degie, voeg nog geurmiddels by indien verkies.
Bak lepelsvol in warm, diep olie tot bruin en gaar.
Dreineer op handdoek papier.
Foto en resep: Alta Gunter Van Dyk‎




ROOMPOFFERTJIES MET SJOKOLADE SOUS

ROOMPOFFERTJIES MET SJOKOLADE SOUS
1 koppie kookwater
115 g botter
1 koppie koekmeel
4 groot eiers

Gooi kookwater in kastrol roer botter by, roer dan meel by, roer vinnig tot bal vorm, klop vinnig vir 1 minuut, laat afkoel vir 5 min,
Voeg eiers 1 vir 1 by en bly roer; tot sagtebal vorm. Skep teelepels vol op gesmeerde bakplaat.
Bak 10-20 min by 220 grade C en dan 25 min by 180 grade C. Steek gat in met breipen of Tande stokkie en laat koud word

VULSEL:
500 ml room
25 ml Strooi suiker
2 ryp piesangs,(maak fyn)
1 ml Karamel of vanilla essense ( ek gebruik net Karamel essence mal daaroor!

BOLAAG: SJOKOLADE SOUS:
‘n halwe pak versiersuiker
3 eetlepels kakao
3 teelepels botter en sowat 30 ml kookwater – meng

Resep en foto: Riana Du Plessis
Resep geplaas deur Jennifer Wait
Nota:  Jennifer Wait
Ek klits dit met n menger in…een eier op ‘n slag. Werk vir my

Doné Smith
Dit is regtig maklik om te maak. Selfs ek kan dit maak en ek kan nie regtig bak nie. Maar die kan ek maak. Maak dan sommer genoeg en vries van dit.

Foto: Liza Botes
Heerlike roompoffertjies met smelt sjokolade en brownies met bar one sous
Barone sous
1 houer room
2 groot bar ones opgekerf
Halwe blik kondensmelk
Gooi in pot en op baie lae hitte kook saam en roer aanhoudend




ROOMPOFFERTJIES

ROOMPOFFERTJIES

250 ml kookwater
125 ml margarien
250 ml gesifte koekmeelblom
2ml sout
4 eiers (Groot)

Gooi kookwater in kastrol, roer margarien by. Wanneer vloeistof vinnig opkook voeg meel en sout by. Roer mengsel vinnig met houtlepel, tot deeg sagte bal vorm. Daar moet niks deeg aan kante van kastrol vaskleef nie. Klop vir 1 minuut, laat vir 5 min afkoel. Voeg eiers een vir een by.. Klop goed na elke byvoeging.
Skep teelepels vol op gesmeerde bakplaat. Bak vir 10 min by 220 grade C en dan vir 25 min by 180 grade C. Haal uit oond en maak snytjie aan kant van poffertjie dat stoom ontsnap. Vul met styfgeklitste room of vulsel na eie keuse. Bedek elke poffertjie met gesmelte sjokolade.

Bron en Foto: Cathy Henstock-Scholtz




“CHOUXPASTA” VIR ECLAIRS

chouxdeeg martinustested

“CHOUXPASTA” VIR ECLAIRS
Bestanddele:
125ml Kookwater
125ml Koekmeel
62.5ml Margarien
1ml Sout
2 Eiers
125ml Room, (styf geklop)
50g Sjokolade (gesmelt)

Metode:
1. Smelt margarien in kookwater en bring tot kookpunt.
2. Verwyder kastrol en voeg meel en sout gelyktydig by en roer vining totdat mengsel los raak van kante en bal vorm en glad vertoon.
3. Laat afkoel. (15 min)
4. Voeg eiers bietjie vir bietjie by. Klop goed na elke byvoeging. Die mengsel moet styf en blink wees.
5. Spuit mer versiersak “poffertjies” of “eclairs” op gesmeerde bakplaat.
6. Bak vir 15 min by 220°C. Verlaag temp na 180°C en bak vir verdere 15 min tot goudbruin en uitgedroog.
7. Haal poffertjies uit en prik met toetspen.
8. Laat afkoel op afkoelrak. Sny in die lengte oop.
9. Vul met styfgeklopte room.
10. Garneer met gesmelte sjokolade.

FOTO EN RESEP:  Marthinus Terblanche
Die resep kom uit haar Verbruikerstudies Boek, Graad 11 by Hoerskool Centurion




MAGDA SE POFFERTJIES

 

POFFERTJIEStested

MAGDA SE POFFERTJIES
Die resep vir poffertjies

250 ml kookwater
125 g stork bake (ek het sommer P’n P se bake gebruik) ,
Smelt smeer in kookwater op stoof ,
Sif 250 ml (140 g) koekmeel en 1/2 tl sout saam .
Voeg meel by botter en water en roer tot n bal vorm , haal van stoof af en laat goed afkoel ,
Klop nou 4 ekstra groot eiers 1 vir 1 by en klop met n elektrise klitser goed na elke byvoeging ,
Skep lepels vol op gesmeerde bakplaat en bak vir 25 min op 180° ,
Haal uit oond en druk n gaaitjie in vir stoom om te ontsnap , geniet

BRON – Magda Van Der Merwe




CHOCOLATE ECLAIRS ALA FERIEL

 

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CHOCOLATE ECLAIRS ALA FERIEL

INGREDIENTS

1 cup water
½ cup oil
1 cup cake flour
3 eggs
Drop vanilla essence

METHOD
Allow water, oil & vanilla essence to boil in a saucepan.
Remove from heat add the cake flour and mix.
Carry on mixing over a very low heat until paste forms a ball and the sides of the saucepan are clean.
Place ball in a mixing bowl and allow to cool.
Once cool beat in the eggs one at a time, blending well after each addition.
Pipe or spoon mixture onto a greased baking tray and bake in a pre heated oven at 180 c for 45 minutes.
Serve with whipped cream or caramel
Whipped cream and strawberries
Whipped cream and bananas and chocolate on the top.
source-Feriel Sunday
photo- Feriel sonday




EASY ECLAIRS

 

2015-06-04-easyeclairs2015-07-26-easyeclairstested

EASY ECLAIRS
Serves: 10

Ingredients:

CHOUX PASTRY:
½ cup butter
1 cup water
1 cup all-purpose flour
¼ tsp salt
4 large eggs
CUSTARD FILLING:
1 (4 serving size) package instant vanilla pudding mix
2 cups milk (or as called for on pudding package)
1 cup heavy cream
¼ cup icing sugar (aka powdered sugar/confectioner’s sugar)
1 tsp vanilla extract
¼ tsp salt
CHOCOLATE ICING:
2 oz semisweet chocolate (or ⅓ cup semisweet chocolate chips)
2 Tbsp butter
1 cup icing sugar (aka confectioners sugar/powdered sugar)
1 tsp vanilla extract
3 Tbsp hot water
Instructions:
Preheat oven to 450 degrees. LIghtly grease a large cookie sheet and set aside.
In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter.
Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan 🙂
With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1½ x 4″ each.
Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).
For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in ¼ cup icing sugar, 1 tsp vanilla, and ¼ tsp salt. Fold whipped cream into pudding.
Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.
For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup icing sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.
Store in the fridge.
PHOTO:  Minette Mirie Vd Westhuizen




STORK’S ECLAIRS

eclairs sa-eedatested
STORK’S ECLAIRS

If you’re looking for a crowd pleaser look no further. Everyone loves eclairs!
Serves: 30 – 40
Cook Time: 0h 20m
500 ml boiling water
250 g Stork Bake
500 ml self raising flour
pinch of salt
6 eggs
250 ml cream, whipped
melted chocolate

Place water and Stork Bake in a saucepan and bring to a rolling boil.
Add the flour and salt and mix well until it forms a ball. Allow to cool.
Add the eggs one at a time, beating well after each egg is added. Beat until shiny.
Drop dessert spoons full onto a prepared baking tray.
Bake at 200ºC until risen (approximately 10 – 15 minutes, depending on size)
then turn the heat down to 150ºC to dry out (approximately 3 – 5
minutes).
Fill with whipped cream when cool and drizzle melted chocolate over the top.

PHOTO:  Sa-eeda Daniels