HOW TO FREEZE AND USE FROZEN ONIONS
Peel the outer paper layer off the onion
Chop the onion into 1/2 inch/ 1.5cm pieces. Alternatively, cut them into slices.
There is no need to blanch onions before freezing.
Fill either a resealable bag with the chopped onion pieces. Leave about 1/2 inch/1.5cm from the top of the bag, to allow for expansion during freezing. If using a resealable bag, press gently to expel excess air before sealing. Continue reading
Die rys wat ons gebruik het was Tastic (sushi) rys! Was rys 3 keer en spoel tot water skoon!
1K rys in 2k water (koue water) laat staan 10min.
laat rys kook en sit dan dadelik op laag vir 10-15min.
intussen meng solank die sousie (dis om die rys te geur)
1k rys asyn
3e suiker
2t sout Continue reading
SJOKOLADE VERSIERSEL
125 tot 250g regte botter
500 g versiersuiker
200 g kakao
3 e goeie kitskoffie (opsioneel)
10 ml karamelgeursel
1 eiergeel, geklits
lou melk Continue reading
Het hierdie heerlike sjokolade met neute en gedroogte vrugte vanoggend op TV gesien! Maar ek het nou nie neute gehad nie sommer mixed peel stukkies van Trumps oorgegooi.
En 500gr donkersjokolade gesmelt en Wit sjokolade. Dan smeer jy eers bie donker sjokolade onder in pan met waspapier wat jy gespuit het met cook en spray dan weer wit sjokolade bo oor. Gooi dan vrugte en neute bo oor en plaas in Yskas dat sjokolade hard geword het en sny in blokkies!
Foto: Ronel Muller Thoma
REPLACE BAKING SODA WITH BAKING POWDER
You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn’t necessarily bad.
Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
What I do is compromise… I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tsp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
Die vis (sole) is in meel met fish spice in gerol, toe in pan gebraai met kleinbietjie olie en botter. Die geheim is eintlik die sousie wat bo oor is –
Rooster amandels in pan – pasop, dit brand maklik. Hou eenkant.
Vir elke porsie vis, kook 1/4 kop witwyn tot met minstens 1/2 verminder het, gooi in aparte bakkie. Smelt 1/4 kop rerige botter en los dit op hitte tot dit lig bruin verkleur (NIE brand). Gooi nou die botter, sout en peper na smaak en gekapte pietersielie/dill en die wyn bymekaar en hou warm. Indien nodig, gooi bietjie suurlemoensap by. Gooi oor vis sodra gaar, strooi amandels oor en bedien.
Petro Borchard
KOLWYNTJIE VISKOEKIES
2 koppie fyn gaar vis (blikkies ook reg)
10 ml vars fyn knoffel
10 ml visspeserye
20 ml vars fyn pietersiele
40 ml suurlemoesap
4 geklitste eiers
sout
200 ml koekmeel
200 ml oats
100 ml olie
200 ml melk
15 ml bakpoeier Continue reading
MEAT LOAF CORDON BLEU
1 egg, beaten
1 envelope meat loaf seasoning mix
1/2 cup tomato sauce
2 cups soft bread crumbs
2 pounds ground beef
8 thin slices fully cooked ham
8 thin slices Swiss cheese
1 can (4 ounces) sliced mushrooms Continue reading
PASTA NOMEE
Kook 1 pak penne pasta gaar, ek voeg 1 fyn knoffelhuisie en 1 groente-ekftrak blokkie in die kookwater waarin pasta kook
250 ml volroommelk
sout
2 eetlepels regte botter
3 eetlepels meel
Meng en mikrogolf tot gaar, roer gereeld. Continue reading
BAKING TIPS
Reading a lot of posts now from newbie bakers struggling with cakes. here are a few tips from a now experienced baker who once also almost threw the baking tin out the window (would have thrown the oven too but the window was too small…;)))
1) INGREDIENTS: Make sure all your ingredients are at room temperature unless specifically mentioned otherwise. Butter needs to be soft so that you can slice a knife thru it easily but not melted or soupy. If you store your eggs in the fridge leave them out over night to come back to room temperature. Make sure your flour and leavening agents (baking powder/soda) are fresh. Don’t substitute ingredients arbitrarily. Baking is a science and there is a lot of chemistry between the ingredients that leads to the end result of a perfect cake. Some knowledge is necessary to make these swaps. Continue reading
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