PETRONELLA’S HEALTHY HOMEMADE NUTELLA

PETRONELLA’S HEALTHY HOMEMADE NUTELLA
11/2 cup roasted skinned hazelnuts
1/2 cup cocoa powder
1/2 cup almond milk/ coconut milk
1 teaspoon vanilla extract
1/2 cup erythritol (or xylitol)
Instructions
Transfer hazelnuts into food processor and process until smooth and buttery. Stopping to scrape down as needed about 10min. Add in remaining ingredients and process until smooth. Transfer your homemade nutella into jar and keep in refrigerator
Source and photo: Petronella Du Toit (friend’s recipe)




CAROL’S HOMEMADE FISH PASTE (UK)


CAROL’S HOMEMADE FISH PASTE (UK)
For those who love fish paste and can’t buy it outside SA
I make my own fish paste – just as nice as Pecks
2 tins of sardines in oil or water
1 tin anchovies in oil
1-2 tablespoons tomato paste

Drain sardines and remove any tiny bones
Place in blender and blend till smooth, add anchovies including half of the oil – add tomato paste (I add a bit at a time) and blend till smooth. (Check and adjust with more tomato paste if necessary) – keep in fridge. Make some toast and spread your fish paste – grab a cup of coffee and sit back and enjoy the flavour of home. Hope this helps those of you who love Pecks.
Recipe and photo:  Carol Gambale




LINDA’S GINGER BISCUITS AND HOMEMADE GOLDEN SYRUP

LINDA’S GINGER BISCUITS AND HOMEMADE GOLDEN SYRUP
2 1/2 cups sugar
1 1/2 cups syrup
10 ml vinegar
8 cups self raising flour
250 gr margarine
3 large eggs
1 tablespoon bicarb of soda
1 teaspoon cinnamon
1 tablespoon cream of tartar
5 tablespoons ginger
1 teaspoon salt

Sieve dry ingr together accept sugar…mix butter in dry ingredients.. Beat eggs, sugar, syrup and vinegar in electric mixer for about 5 min then mix well into flour mixture. Let the dough stand for about 5 hours. Roll balls and flatten slightly with finger, the dough flattens more while baking. Bake at 200c for 12-15 minutes… I normally let the dough stand for 2 hours before baking

Golden syrup absolutely define and you can put caramel or strawberry flavorings in if you want to.
9 cups sugar
5 ml cream of tartar
1 liter water
5 ml salt
1 ml ginger

Pour everything in big pot on high heat and stir until sugar dissolved. Let it now boil until light caramel color..be careful when it reaches caramel color it can start to go darker very quickly and taste burnt so take it off the hot plate.
Pour 500 ml cold water very slowly to hot syrup and stir. Now you can bottle the syrup as it is or add caramel or any flavoring to your taste to mixture, this recipe taste better than the shops syrup
enjoy
Source: Linda Graham

 




TUISGEMAAKTE PEANUT BUTTER- GRONDBOONTJIEBOTTER

TUISGEMAAKTE PEANUT BUTTER- GRONDBOONTJIEBOTTER
Vat jou peanuts (rou grondboontjies), bak in die oond tot dit mooi bruin is. Haal uit en sit dit dadelik in jou blender/liquidizer.
Sit aan vir 1 min. Skraap kante mooi af.  Gooi bietjie olie in en stroop/heuning met sout na smaak.
Blend dit dan totdat dit ‘n botter begin raak.
Skraap weer die kante skoon. En blend verder tot wanneer dit vir jou reg is.
Jy kan dit letterlik met enige neute doen! Jy kan ook enige iets bysit vir smaak….

Foto: Johan Haarhoff
Resep: Johan Haarhoff




MAAK JOU EIE ROSYNE

MAAK JOU EIE ROSYNE

Ek gaan probeer om lekker rosyntjies te maak ekt omttent 20kg pitlose druiwe
Trek al die korrels af en verwyder die stokkies
Loog :
Gooi een eetlrpel bytsoda in 10L water en bring dit kookpunt
Doop die korrels wat in n houer met gaatjies is of n sif in die loog vir tien tellings in die kokende loog wees versigtig en haal dit uit doop dit dan in skoon water om dit af te spoel
Pak dan die korrels op n sif droograk
Sodat dit nie opmekaar le nie in die son om te droog

Foto 2…  rosyntjies begin mooi verkleur
Finale foto:
Gister n week gelede het ek begin om my druiwe te droog vir my rosyntjies
Dit het baaaie lekker gekom
Dit is die lekkerste pitlose songdroogde rosyne wat ek in n lang tyd ge eet het ek het van + — 20kg druiwe 4kg rosyne ge oes

RESEP EN FOTO:  Gideon Louw




HOMEMADE RICOTTA CHEESE

HOMEMADE RICOTTA CHEESE
RICOTTA
1 litre full cream milk
1 cup cream
1/2 teaspoon salt
3 tablespoon fresh lemon juice

Slowly bring milk , cream and salt to a rolling boil in a large saucepan .
Add lemon juice and stir constantly over low heat until the mixture curdles .
Pour the mixture into a sieve lined with muslin and let it drain for 1 hour in the refrigerator . Discard the liquid and store in the refrigerator .
Store your homemade ricotta in a airtight container in the refrigerator for up to three days .
Photo: Petro van Genderen




PETRO SE TUISGEMAAKTE BOTTER

PETRO SE TUISGEMAAKTE BOTTER

Ek het vanoggend 1 liter room gehad wat naby aan suur was.

Klop met ballon whisk tot dit amper soos krummelpap lyk.
Dis die stadium net voor die wei skei van die vet.
Skakel dadelik oor na stadige spoed, tensy jy jou hele kombuis vol karringmelk gespat wil he.
As wei meestal afgeskei het, gooi wei deur sif (karringmelk)
Klop met K beater tot al die vog uit is. Meng sout na smaak by.
Kiti De Jager:
Jy moet jou botter “was” voordat jy sout bysit, anders gaan dit gou galsterrig word. As die karringmelk alles uit is, gooi yswater by (sonder die ys), en knie deur, of roer stadig met jou deeg knie haak. Doen dit ‘n paar keer totdat die water skoon bly en nie melkerig wrod nie. Dan eers druk jy al die water uit en voeg sout by. Ek maak baie botter, so ek weet. En nee ek gooi nie suurlemoen by nie tensy ek spesifiek suurlemoen botter wil he, anders proe dit botter na dit.

1 liter = 500gr / 500 ml botter en 500 ml karringmelk

Resep en Foto: Petro Borchard




HEERLIKE KLAPPER BOTTER TUISGEMAAK


HEERLIKE KLAPPER BOTTER TUISGEMAAK
Hallo julle…ek moet hierdie met julle deel….ek het vandag my eie coconut butter gemaak…en mense DIT IS HEERLIK….
Baie eenvoudig:
400g medium dessicated coconut
Gooi in die liquidiser en blend..(moet net aanhelp met n spatula)
Vat omtrent so 10 minute….dit is rerig baie baie lekker…..😊😋

Ek gebruik dit in plaas van botter in coconut muffins, koekies en smoothies. Dis lekker in kerrie disse ook. Dis sommer lekker net so…dit het n sterk klappper smaak so n mens kan dit nie in als gebruik nie, maar n mens moet eksperimenteer…

FOTO EN RESEP:  Alyssa Buxmann




HOMEMADE CORN SYRUP

HOMEMADE CORN SYRUP

How to Make Corn Syrup at Home – Homemade Substitute Recipe
Cook time  30 mins

Serves: About 2 cups
Ingredients
¾ cup drinking water
2 cups granulated sugar
¼ teaspoon cream of tartar
Pinch salt
1. Add all ingredients in a large saucepan and stir to combine.
2. Over medium-high heat, stirring constantly with a wooden spatula, bring it to a boil. Then let boil until it reaches 240 degrees F, 112 C. This is soft ball stage.
3. Let cool on a cooling rack.
Good to know:
Soft-ball stage: 235-240 degrees F
Firm-ball stage: 245-250 degrees F
Hard-ball stage: 250-265 degrees F

Notes
It can be stored in air-tight container for 2 months.
In my book of substitutes:
corn syrup, light, 1 cup
= 1 cup golden syrup
= 1 1/4 cups sugar plus 1/3 cup water or other liquid from recipe, boiled down to 1 cup
corn syrup, dark, 1 cup
= 3/4 cup light corn syrup plus 1/4 cup molasses
= 3/4 cup golden syrup plus 1/4 cup molasses
= 1 1/4 cup brown sugar plus 1/3 cup liquid boiled down to 1 cup. You can use any liquid from the recipe you are making–if there is no liquid in the recipe, add 1/3 cup water and boil down to 1 cup.

Photo:  Alta FJ Carstens




BOBBY SE VLA IN DIE MIKROGOLF OOND

vlatested

BOBBY SE VLA IN DIE MIKROGOLF OOND

2 x kapokkie eiers( vanoggend gele) baie goed geklits
1 x kop melk
1 x t vanielje
4 x t suiker
1 x T maizena
Meng goed,
In m/oond op max
Stel vir 4 min. Laat loop.
Roer elke minuut tot klaar

Nota:  Kapokkie eiers se geel is selfde groote as ander hoender eiers, maar die wit kleiner. Alle eiers moet goed geklits word anders breek die wit in stukkies op
Bron en Foto: Bobby Le Roux