HOE OM ‘N KOEK TE VERSIER MET FONDANT

Nicolette Fick:
Die crumb coat is ‘n moet, dan in die yskas en dan die botterversiersel net voordat jy die fondant opsit. Mens kry ‘magic matte’ waarop jy fondant kan uitrol sonder enige ander produk andersins is maizena die beste. Suiker sal hom taai maak. Gooi bietjie maizena in ‘n ou kous en druk dit dan so liggies oor die oppervlak waar jy wil uitrol – as jy dit te dik doen sal die maizena in die fondant gaan vassit (nie ‘n krisis nie) maar ek vind die ‘sokkie’ of selfs ‘n fyn sifter werk beter. As jy jou fondant wil glad afwerk, werk eers met jou hande om die ergste glad te kry, dan ‘n smoother (as jy het) en dan vat jy ‘n bol van die orige fondant en gebruik dit veral om die randte mee af te werk.

Lizanne Jordaan:
1 laat die koek HEELTEMAL afkoel.
2 sny die koek in lae en vul indien nodig met versiersel van jou keuse.
3 sit in yskas om heeltemal te set.
4 smeer laag Botter versiersel.
500g white wooden spoon en 1.2kg icing. Met 10 ml melk.
5 sit in yskas om heeltemal te set.
6. Rol fondant uit op oppervlak wat bestrooi is met mielieblom (maiziena). Moet nie icing gebruik nie dit sweet en raak taai.
Rol uit tot so 5mm. Moet nie te dun uitrol nie anders skeur die fondant as jy dit oorsit.
7. Wanneer die los oor die koek le, begin dit van die bo kant vas druk in die rondte om lug bubbles te vermy.
9. Sny oortollige fondant af en maak gelyk.

HOMEMADE PASTA WITH CARBONARA SAUCE

PASTA:
2 cups all-purpose flour, divided
2 eggs
1 teaspoon olive oil
¾ teaspoon salt
2 tablespoons warm water, or as needed

Pour 1 ¾ cups flour into a large, shallow bowl and make a well in the center.
Crack eggs into the well and mix flour and eggs together with a fork or your hands.
Stir oil and salt into mixture;
gradually add water and remaining flour until a dough starts to come together.
Knead dough until dough is elastic and soft. Transfer dough to a lightly oiled bowl and cover the bowl with plastic wrap. Store in the refrigerator for about 1 hour.
Cook your pasta in at least 2 liters boiling salted water till al-dente, strain, keeping 1/2 a cup of pasta water. Stir your cooked pasta in your cooked Carbonara sauce, together with your 1/2 cup of boiled pasta water. Mix well. Enjoy!!

CARBONARA SAUCE:
1 onion, chopped
1 garlic, crushed
4 slices prosciutto/ham/bacon (I used shoulder bacon)
2 eggs
300 ml cream
salt and pepper
½ cup parmesan cheese
Sauté onion, garlic and prosciutto.
Mix cream, eggs, salt and pepper together.
Mix all together and bring to boil. Add parmesan and stir until melted.
Mix in cooked pasta and serve with parmesan.

Recipe and photo: Amanda Conradie

KOOS SE BEESSTERTPOT

3 Kg Beesstert ontvries – Speserye gegooi
Uie gebraai tot glaserig en uit geskep
Die vleis Gebraai tot alles mooi geseel het.
Stadig gekook vir 2 ure.
Die gebraaide uie terug gesit saam met 3 knoffel husies en so 15 minute gekook.
Cocktail tamaties in gesny en 15 minute gekook
LAASTE ROER AAN DIE POT

Na 15 minute
Aaartappels in en nou maak ek dit nie oop vir n uur. Die aroma moet binne bly. Wel net vinnig oop na 30 minute om wortels in te gooi en dadelik toe. Moenie roer nie.
As jy sien die pot gaan droog kook kan jy maar nou so n beker water by gooi want jy gaan nie sien as dit droog kook nie en teen die tyd dat jy dit ruik is dit te laat
Na die wortels kom daar nog Mielies, Marrow’s en mushrooms in

Prut stadig tot sag en gaar.

Net as iemand wil weet. Ek hou niks van n bord kos wat bleek is nie. Ek gooi room op die einde by my potjie en room maak dit bleek. Ek het dit iewers eendag gelees om room te kleur. Daai sous vir die finaal het ek Rich Oxtail sop poeier met room gemeng, Toe gooi ek Paprika in en worcetersous tot die kleur vir my reg lyk en in die pot vir die laaste 10 minute”

Resep en foto: Koos van der Merwe

CHOCOLATE CREAM SWISS ROLL
Sponge Cake
yields 1 ½ sheet pan sponge cake
¼ cup dutch processed cocoa powder
1/3 cup cake flour
¼ teaspoon salt
1 teaapoon baking powder
½ teaspoon instant coffee
4 eggs, yolks and whites in separate bowls
½ cup sugar
Line a half sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan. The cake sticks very easy so it is important to make sure the sheet is lined properly or you will end up with a torn cake.
Pre-heat the oven to 425 degree F.
Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.
In a mixer with the whisk attachment whip the egg whites until they are at soft peaks. This is also sometimes referred to as wet peaks. You will know they are ready when you remove the whisk and the egg whites form a Dairy Queen ice cream cone like curl. If they fall quickly and don’t create the curl keep going… if they stand straight up in the air… I’m sorry… start over frown emoticon
In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be stiff – don’t worry it should be.
Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don’t over-stir the second half.
Pour onto the greased and parchment paper lined pan. Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other. Because the egg whites were whipped it is important *not* to bang the pan in order to get the batter to settle. Simply use a spatula to spread. Bake for 6-8 minutes or until the cake is sponge-y to the touch.
Remove cake from the oven and allow it to cool in the pan for a few minutes. Tip the cake over, remove the cake, pull off the parchment paper, and roll up into a tea towel to cool. This gives the cake form memory and will keep it from cracking after you have filled it with icing and roll it up. Allow the cake to cool for 20 minutes.
After the cake has cooled spread the Creme Filling (recipe below) evenly across the entire cake. Roll the cake up (remove the towel!!) like the pictures above.
Place the cake on a wire cooling rack set on top of the half sheet pan. Pour the chocolate ganache glaze over the top of the cake and allow to cool. If you are a big chocolate lover thten after the first layer of glaze has cooled go ahead and pour another on top for a thicker layer of icing.
Slice the cake to serve and pretend you are back in the 5th grade with the best lunch box treat there ever was! smile emoticon

CREME FILLING RECIPE.
yields 1 batch
1 stick butter, softened (125g)
¼ cup vegetable shortening
1 small (8oz) jar marshmallow creme
1 teaspoon vanilla
¼ teaspoon salt
1 cup powdered sugar
Whip together the butter, shortening, creme, vanilla, and salt. Slowly add the sugar. If you are in a humid climate you may need to add up to an extra ¼ cup powdered sugar to get the right texture.

CHOCOLATE GANACHE GLAZE RECIPE
yields 1 batch
½ cup heavy cream
4 oz (about 2/3 cup) dark or milk chocolate roughly chopped (or chocolate chips)
Heat the cream over medium heat until it begins to simmer. Quickly remove from heat and pour in the chocolate. Stir with a whisk until all chocolate has melted.
PHOTO: Frances Smith

FISH TIKA BIRYANE

600 gms – boneless fish
200 gms – Yoghurt
pinch – Red Chilli powder
1/2 tsp – Garam Masala
1/4 tsp – Red Chilli powder
1/4 tsp – cumin powder
1/4 tsp – pepper powder
Juice of 1 Lemon
2 Cloves – Garlic
Salt – to taste
1/2 inch – Ginger
Pinch of chaat masala

METHOD

Wash and clean the fish. Cut into cubes, apply salt, red pepper, lemon juice and keep aside for 10 mins.Add yogurt and mix well.Add the fish and let it marinate for 6-8 hrs (the more the better).On a thin skewer, gently put the fish tikkas and cook in a hot tandoor/oven for 15 mins, turning once.Garnish with lemon, chaat masala and serve with cold mint-yogurt chutney/sauce.

Recipe and Photo: Robin Singh

FRIED ONION RING BOMBSHELLS

1 Cup gram flour (chickpeas flour)
1/2 cup water
3 onions slices
3 chilly chopd
Curry leaves
Corinder 1/2 cup
Salt
Oil for deep fry

Take a bowl add onion ,chilly CURRY leaves corinder, ginger choped.
Mix it well add the flour and salt.
Check the dough… not too much runny. It must be thick sticky.
Keep aside

Take deep fry pan add oil. After hot put the flame slow then make a little BALLS of dough and drop it on oil.
Garnish with coriander leaves.

Recipe and photo: Robin Singh

ESME EN JAN SE LEWERKOEKIES
Resep is Esme Euvrard en Jan Cronje se resep gewees op vroeër jare se Springbok Radio smiddags “So Maak Mens” het hulle altyd gesê en dan het die resep gevolg.
So nou sê ek ook “So Maak Mens”
1 kg gemaalde lewer
4 groot aartappels, gerasper
2 uie, gerasper
2 eetlepels asyn
1 koppie koekmeel, gesif
2 eiers
6 teelepels bakpoeier

Meng alles saam. Skep lepelsvol in vlak olie en bak tot gaar en goudbruin. Die gaar lewerkoekies vries ook goed.
Ingestuur deur Stompie Theron Borman
Foto: Stompie Theron Borman

Stompie Theron Borman – Dit is kg lewer ek sal sê so 15 ml sout ek het nou gaan kyk by die oorspronklike resep van my en daar is die sout ook uitgelaat.

“DRY RUB” DROE INVRYF MENGSEL
1 eetl komyn
1 eetl paprika
1 eetl knoffel flokkies
1 eetl uie flokkies
1 eetl chillie poeier
1 eetl bruinsuiker
2 eetl kosher salt
1 teel cayene peper
1 teel swart peper
1 teel wit peper
Meng alles en smeer jou vleis daarmee in.
Foto: Gideon Louw

INGELEGDE GEELPERSKES

1k suiker op 2 k water.
Ek het in elke pot so 4k suiker gegooi en en toe so 8k water en as ek sien my strop is besig om min te word het ek net weer 1k suiker en 2 k water by gegooi.
Ek maak eerder so as wat ek moet stroop oor hou.
Ek kook sommer perskes en stroop saam.

Resep en foto: Nicoliende de Waal

PIEPKLEIN SOETKOEKIES
Resep en foto: Petré van Jaarsveldt
FOOD LOVERS RECIPES
Ouma se Soetkoekies, hierdie resep was baie jare gelede op die sykant van ‘n pak Huletts suiker.
6 koppies bruismeel
3 koppies suiker
250 g margarien
1 teelepel kremetart
1 teelepel koeksoda
3 eiers

Verroom eiers en suiker. Sif die droë bestanddele saam en vryf die margarien by die meel in. Voeg die eiermengsel by en knie tot ‘n uitrolbare deeg. Indien die deeg te droog is, voeg ‘n bietjie melk by. Rol die deeg dun uit op ‘n meelbestrooide oppervlak en druk in vorms af. Bak teen 180ºC vir ongeveer 10 minute.