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Author Archives: adamcloete

GROOTMAAT KOEKSISTERS 20 DOSYN

Posted on by Posted in Grootmaat Resepte / Bulk Recipes, Koeksisters / Koesisters Leave a comment

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GROOTMAAT KOEKSISTERS 20 DOSYN
Resep en foto: Wilna Dorfling – Ethel Badenhorst
20 koppies koekmeel
200 g bakpoeier
10 eiers
250 g margarien
1 eetlepel sout
5 koppies water

Sif droë bestanddele saam, vryf margarien in droë bestanddele, klits eiers en water saam en voeg by meelmengsel. Knie goed, kan met ‘n Kenwood geknie word. (Deeg eerder bietjie te slap as te styf) Laat oornag staan. Baie warm by ons so ek maak dit toe met ‘n nat lap en laat in yskas staan. Smeer olie op uitrol area en rol deeg uit. Sny in stroke en vleg. Bak dadelik. Dompel vinnig in stroop.

Stroop:
40 koppies suiker
20 koppies water
2 eetlepels fyn gemmer
1 teelepel kremetart
1 teelepel wynsteensuur

Los suiker op in water voor dit kook. Kook vir 15 minute. Haal van stoof af en voeg gemmer, kremetart en wynsteensuur by. Hou in vrieskas.

BUTTER ICING

Posted on by Posted in Versiersel en Vulsels / Icing and Fillings Leave a comment

 

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125g butter / marg / stork bake
3 cups icing sugar
1 tablespoon milk
1 teaspoon vanilla essence.

From there, you can add any flavourings – cocoa, mashed berries, colourings
Source:  Sa-eeda Daniels

Note:  First beat the margarine very very good, it must be white and fluffy… like cream, then add the icing sugar and last the milk and vanilla….  Rina Kleinhans

CHICKEN AND VEGETABLE PIE

Posted on by Posted in Pasteie en Pasteitjies / Pies Large and Small Leave a comment

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Preheat your oven to 200C/400F or Gas 6
To serve 2 you will need:
an handful of frozen mixed vegetables – cooked in slightly salted water, cooled under a cold tap then drained well
a good squirt of tomato purée (paste in the US)
a teaspoon or two of Pimenton (Spanish paprika) or hot paprika – to taste
two good handfuls of nice roast chicken – from your left over Sunday dinner Continue reading→

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