TUISGEMAAKTE BAKPOEIER


TUISGEMAAKTE BAKPOEIER
454 gram kremetart
227 gram koeksoda
113-227 gram maizena

Sif 6 keer saam. Hou in lugdigte blikkies en gebruik soos gewone bakpoeier.
Resep geplaas en foto: Ayla Sanchez




REPLACEMENTS FOR CORN SYRUP


REPLACEMENTS FOR CORN SYRUP
You can replace one cup of corn syrup with one of these simple substitutes:
1 cup sugar, dissolved in 1/4 cup warm water
1 cup honey
1 cup light molasses
1 cup maple-flavored syrup (pancake syrup)
1 cup agave nectar
1 cup brown rice syrup

Which Substitute Will Work Best in Your Recipe?
Corn syrup doesn’t add flavor to a recipe — just sweetness — so sugar is definitely the best substitute, in terms of flavor match. But, unlike corn syrup, it’s crystallize at high temps, so it’s not a good choice for candy recipes that you have to take past the soft ball stage (235 degrees). It is, however, tops for pies (like pecan).
Maple-flavored syrup is a brilliant substitute in all situations, assuming your recipe can take the addition of maple flavoring. It’s made from corn syrup, so really you’re just substituting like for like when you go this route. Of course, this won’t seem like a brilliant substitute, if you’re allergic to corn or trying to cut corn syrup from your diet.
Honey is a good stand-in in baked good recipes. It’ll keep them moist, just like corn syrup. While the honey will add a bit of flavor, the difference will be subtle, as long as you stick with a light-colored honey.
Agave syrup has a fairly mild flavor, so it’s another option to consider. It can be used in pies, sauces and other dessert recipes, but won’t work for candy making.
Light molasses is perhaps the substitute of last resort. It’ll give you the body you’re after, but it’ll change the flavor of your recipe more than any of these other substitutes. Avoid using blackstrap molasses at all costs. It has a very distinct taste that is likely to overwhelm the other flavors in your recipe.
If you’re making a candy that has to go to the hard ball stage, corn syrup, brown rice syrup or another glucose syrup (see below) really is the best way to go. But hard candies were made long before corn syrup existed, so consider consulting a vintage cookbook for techniques, if you’re determined to forgo corn syrup entirely.

International Substitutes for Corn Syrup
If you live outside the United States, and haven’t been able to find corn syrup locally, glucose syrup (also known as confectioner’s glucose) or golden syrup can be used in its place. In fact, corn syrup is just a type of glucose syrup. It can also be made from potatoes, wheat, rice and a few other things.
Posted by Adam Cloete




SUBSTITUTES FOR ONE EGG


SUBSTITUTES FOR ONE EGG
FLOUR/POWDER EGG SUBSTITUTE FOR 1 EGG
The following flour/powder egg substitutes are best for Cookies, Burgers, and Meatballs:
1.5 Tbs ENERG Powder + 2 Tbs Water
2 Tbs Cornstarch + 2 Tbs Water
2 Tbs Arrowroot Powder + 2 Tbs Water
1 Tbs Soy Protein Powder + 2 Tbs Water
2 Tbs Baking Powder + 3 Tbs Water + 1 Tbs Oil
3 Tbs Chickpea Flour + 3 Tbs Water
3 Tbs All-purpose Flour + 3 Tbs Water
3 Tbs Whole Wheat Flour + 3 Tbs Water

NUTS/SEEDS EGG SUBSTITUTE FOR 1 EGG
The nuts/seeds egg substitutes listed below are best for Waffles, Pancakes, & Muffins:
1 Tbs Flaxseed Meal + 3 Tbs Water
1 Tbs Chiaseed (Ground) + 3 Tbs Water
3 Tbs Peanut Butter
3 Tbs Almond Butter
3 Tbs Any Other Seed Butter

FRUITS/VEG EGG SUBSTITUTE FOR 1 EGG
The below fruits/veg egg substitutes are best for Quick Bread, Brownies & Muffins:
¼ Cup Unsweetened Applesauce
¼ Cup Mashed Banana
¼ Cup Mashed Avocado
¼ Cup Pureed Pumpkin
¼ Cup Prune (Baby Food)

DAIRY & NON-DAIRY EGG SUBSTITUTE FOR 1 EGG
The following dairy and non-dairy egg substitutes are best for Cakes, Cupcakes, Muffins & Bars/Brownies:
¼ Cup Pureed Silken Tofu
¼ Cup Dairy Milk
¼ Cup Soy Milk
¼ Cup Coconut Milk
¼ Cup Yogurt
¼ Cup Buttermilk
¼ Cup Condensed Milk
¼ Cup Kefir

OTHER EGG SUBSTITUTE FOR 1 EGG
The following egg substitutes can be used depending upon the recipes and they are usually best for Gelatin Puddings, Macaroons, Cupcakes & Quick Breads:
Suitable For:
1 Tbs Agar Agar + 1 Tbs Water
1 Tbs Soy Lecithin To Replace 1 Large Egg Yolk
3 Tbs Aquafaba To Replace 1 Egg / Egg Whites
1 Tbs Vinegar + 1 Tsp Baking Soda – Cupcakes / Quick Breads
2 Tbs Lemon Juice + 1 Tsp Baking Soda – Cupcakes / Quick Breads
Posted by Rina Noel




REPLACEMENT FOR BAKING POWDER


REPLACEMENT FOR BAKING POWDER
Mix ¼ teaspoon baking soda with ½ teaspoon tartar cream. This gives you the equivalent of 1 teaspoon baking powder. If you don’t intend to use the raising agent soon, it is best to add ¼ teaspoon corn starch to the mixture. This will absorb moisture in the air and forestall a chemical reaction between the baking soda and tartar cream.

Mix ½ teaspoon baking soda with ½ cup buttermilk, sour milk or plain yogurt. This is the equivalent of 1 teaspoon of baking powder.

Mix ¼ teaspoon baking soda with 1/3 cup of molasses.
Lemon juice can be used as a substitute for some of the liquids in certain recipes that use baking soda. The juice provides the essential acidity that triggers the baking soda to act.

Posted by Hailey Bunge




LIGHT CORN SYRUP SUBSTITUTE

corn syrup
LIGHT CORN SYRUP SUBSTITUTE
Ingredients:
400 g sugar
180 ml of water
a pinch of cream of tartar
a pinch of salt
Method:
In a large saucepan put sugar, cream of tartar and salt; mix well and add water. Bring toboil, boil one minute and reduce the heat. Cook it for 5 min more, avoiding it to boil.Turn the heat off, transfer the syrup in a jar, where it will thicken while cooling…and it’s ready!
This syrup is ideal to soften the “structure”, increase the volume, stop the crystallization and enhance the aroma of some cakes!
Chef: Alessia fromVeganBlog

Picture:  www.veganwiz.com




REPLACEMENTS FOR PARMASAN

parmasan

REPLACEMENTS FOR PARMASAN
The question is: Does the Parmesan have a particular flavour that is required for the dish, or is it the granular texture that we are after, and have any of you ever used other hard cheeses as a substitute for Parmesan?
Cathy Coetzee:
Lyk my al die kaas het opgegaan. Jy kan ander kaas ook gebruik.
Ek vat gewoonlik n sterk chedder. Maar as n Italianer my nou kry is ek my kosmaak vernuf verby..Parmasan. vries ek omdat dit so duur is. Ek raper bietjie dan vries ek weer.

Riana Groenewald:
Jy kan Pecorino gebruik hy is goedkoper.Enigste verskil is hy het ‘n meer tangy smaak waar parmesan meee nutty is. Maar in pasta sous sal jy nie die verskil agterkom nie.

Bernhard Wenzel:
Use other hard sheese as substitute. Make sure it is very strong in flavour. S.A. cheeses very popular at the moment. Buy proudly South African. What a pity that we do not market in Supermarkets with samples. We as the public do not get to taste the cheeses so we do not know what to buy.

Alida Siebert
Parmesan: can be replaced by Pecorino. They are so expensive because they have been aged for months on end and thus most moisture has been lost in the aging process. Result is an intensely flavored cheese. A little bit of parmesan goes a long way. You will not be disappointed by using the original product.

Janelle Stokker:
Grana Padano is also a slightly cheaper option. Made the same way as parmesan but not aged for as long. For an Italian dish you need something that has the taste of parmesan or padano.




SUBSTITUTE FOR CARDAMOM

cardamomsubstitute

SUBSTITUTE FOR CARDAMOM
Mix together equal parts cinnamon and nutmeg, and use in place of the cardamom called for in your recipe.

Out of nutmeg? Try equal parts cinnamon and ginger or equal parts cinnamon and ground cloves instead.

Source:  frugalliving




RENE SE PANSMEER (VERVANG SPRAY AND COOK)

tested

RENE SE PANSMEER (VERVANG SPRAY AND COOK)

Ek maak die pansmeer, probeer dit gerus jy sal nie spyt wees nie. Werk beter as spray en cook het ek gevind.
1 koppie botter
1 koppie olie
1 koppie meel
Klits dit alles saam gooi in ‘n houer en bere in yskas. Haal so 5 min voor jy panne gaan smeer uit yskas en verf dit met ‘n kwassie in jou panne. Werk 100%.

Geplaas deur René Baxter
Foto’s:  Benhet Nieuwenhuis




NAGEMAAKTE ROOM ALA HERMINA

nagemaakte room roneltested

NAGEMAAKTE ROOM ALA HERMINA
Vannaand se nagereg. Heerlike Vanilla Muffen in helfte gesny.
Skeppie Roomys bo op en ander deel van muffin bo op gesit. Ek het nagemaakte room heel bo op.

60 ml cremora of ellis brown melkpoeier. ( ek het ellis brown gebruik)
60 ml kookwater.

Gooi kookwater by melk poeier en roer totdat melkpoeier op gelos is
Plaas in yskas om koud te word. Klits tot dubbel in volume.
Ek het so klein bietjie suiker bygegooi. Heerlik.
Foto en resep:  Ronel Muller Thoma




INLIGTING OOR KNOFFEL EN UIE

 

knoffel johanuie johan

INLIGTING OOR KNOFFEL EN UIE
Knoffel
Een bol Knoffel bestaan gewoontlik uit ±10 knoffel huisies. So 1 een knoffel huisie = 1 teelepel gekapte knoffel = ½ teelepel fyn gedrukte knoffel = 1/8 knoffel poeier = ½ teelepel knoffel flokkies = ¼ teelepel knoffel korrels = ½ teelepel knoffel sous.
Uie
5 Middelslag uie = 450 g = 2 koppies gekapte uie = 3 koppies gesnyde uie
1 Klein ui = 1/3 koppie = 1 teelepel uie poeier = ½ teelepel Gedroogte uie vlokkies

GEPLAAS DEUR Johan Du Preez Snr
By Simply canning ” Substitute for fresh Garlic and onion”