SOETRISSIES IN OLIE
7 soetrissies
300 ml olyfolie
sout
4 knoffelhuisies
takkies roosmaryn
5 ml peperkorrels
30 ml suurlemoensap
3 brandrissies

Halveer en ontpit soetrissies.
Bestryk met bietjie olie en bak vir ± 20 min by 200°C totdat swart en opgepof.
Trek skille af en sny vleis in groterige repe. Sout liggies.
Skil en kneus knoffel. Pak rissies, roosmaryn, en peperkorrels in gesteriliseerde flesse.
Giet suurlemoensap oor en bedek met olyfolie. Verwyder lugblasies.
Verseël en bewaar in koelkas. Gebruik na 3 dae en binne drie maande.
Ek het ekstra virgin olyfolie gebruik, geen brandrissies nie.
Het knoffel, peper en roosmaryn na persoonlike smaak bygevoeg.
Onthou die rissies raak heelwat kleiner as die oorspronklike vorm na dit gebak is en ‘n mens het dus heelwat nodig om ‘n bottel vol te maak.
Ek het ‘n appelboks vol gebruik en het 5 middelmatige bottels uitgekry.

Lekker vir later Anette Human
Foto: Brunhilda Venter

BRUNHILDA SE MIKROGOLF FUGDE
500 g witsuiker
1 blik kondensmelk
125 ml margarien/botter
5 ml vanilla/karamel
Meet suiker af in bak. Gooi kondensmelk bo oor. Snipper botter bo oor. Mikro vir 5 minute op hoog. Roer goed deur. Mikro verder tussen 10 -18 minute afhangend van jou mikrogolf. Dit moet n mooi diepbruin wees en as jy bietjie afkoel frummelrige tekstuur he. Gooi in gesmeerde bak sny blokkies voor heeltemal afgekoel.

Brunhilda – My eie aangepaste resep

BAR ONE CAKE
45 ml cocoa
80 ml boiling water
150 g  butter or margarine
200 g castor sugar (250ml)
3 extra  large eggs
300 g Sasko Cake Flour
10 ml  baking powder
3 ml bicarbonate of soda
2 ml  salt
250 ml buttermilk or plain yoghurt

Preheat oven at 180°C. Line a 20cm springform  pan with baking paper and spray with non stick cooking spray.
Mix cocoa powder and boiling water until  smooth and set aside to cool. Cream butter and sugar until light and  creamy.
Add eggs one at a time, beating well. Add  cocoa powder mixture. Sift dry ingredients and add alternately with  buttermilk to creamed mixture.
Spoon into prepared pan. Bake in preheated  oven for 40 to 50 minutes. Remove and allow to cool in pan for 10 minutes  before removing to wire rack.

Icing
55 g Bar One chocolate, broken into pieces
100 g Albany chocolate, broken into pieces
100 ml fresh cream
45 ml butter or margarine
For the icing place all ingredients in a glass bowl. Place in microwave on medium for 2-4 minutes stirring every minutes until completely melted. Spoon over cooled cake and allow to set.

Photo:  Reon Conradie

HOW TO SWIRL COLORED ICING FOR CUPCAKES

I don’t know if the universe has it out for me or what, but I swear to you all, the second I start making a conscious effort to eat healthy, I’m suddenly inspired to make all sorts of naughty treats. And not just inspired, like, “Oh, I really, really, really want to make some caramel corn,” but my brain suddenly starts putting together evil ideas for things I’ve never even made. I guess deprivation is great for inspiration, right?
I’m posting my scandalous little treat on Friday, but for today, I want to share a really cool tutorial. I kind of thought I was a genius until I told Sara what I was posting and she told me that she already has a tutorial all photographed. It’s kind of rough sharing a brain sometimes.
Not only is this super impressive (my 6-year-old told me that he thought the way my cupcakes were “designed” was awesome), but it’s a fun and easy way to implement different colors when you’re decorating cupcakes. Like for these Colorburst Cupcakes that Sara posted this last spring during March Madness.

For this tutorial, I’m just using two colors of icing, but you could easily use three (or even four if you’re feeling wild) different colors for a really cool rainbow effect. You can also play around with flavors, using different types of icing or adding different flavors to a something like our Perfect Cupcake Frosting and Filling. Chocolate and caramel, chocolate and peanut butter, chocolate and orange, orange and lemon, vanilla and almond, vanilla and peppermint, peppermint and chocolate…you’ve pretty much got unlimited options.
You’ll need icing, disposable decorating bags (one for each color and then one more to fit them all into), and a large decorating tip (like this, this, or this) and a large coupler.
The most basic thing to remember is that no matter how many different colors you’re using, you don’t want the final bag to be too full. So if I’m using two colors, I’ll fill each color bag a little less than 1/2 full with icing. If I were using 3, I’d fill them a little less than 1/3 full, and for 4, a little less than 1/4 full. Make sense?
After you’ve filled your bags, flatten them out and stack them on top of each other…
and then trim 1/2 inch or so off the tip of each bag and slip them into the bag fitted with the decorating tip.

Firmly squeeze the bag until you’re getting equal parts of each icing from the tip. I will say that it’s a little trickier if you’re using two different types of icing (like I am here) than if you use different colors of the same icing (like Sara did). If you do use two different types of icing, try to make sure they’re roughly the same consistency before icing your cupcakes, even if it means popping a softer icing into the freezer for a few minutes.
To ice your cupcakes, hold the tip close to the top of the cupcake. Using firm, steady pressure, squeeze the icing bag, starting in the center of the cupcake and moving around the edges of the cupcake and then one more swirl on top, moving back towards the center. I actually had a video tutorial of this at one point, but Dropshots spontaneously deleted all my pictures and videos (yes, Dropshots, I’m totally calling you out, jerks!), so I’ll try and get another one up today because it’s not nearly as complicated as it sounds

Source – ourbestbites.com

POMPERNIKEL BROOD TERRIEN (PUMPERNICKEL)
Resep geplaas en foto: Martie Fourie Moolman
FOOD LOVERS RECIPES
2 Pakke pompernikkelbrood of vervang deur twee dae oue growwe brood.
Sagte botter om brood mee te smeer
12 skyfies ham
30 ml korrelmosterd
12 skyfies gruyere of gouda kaas
geroosterde rooi soetrissies
basielblare
VULSEL
2 maal 250 g maaskaas
1 groot koffelhuisie fyngemaak met sout
125 ml gesnipperde grasuie
75 ml gekapte piersielie of basiel kruid
s en p bietjie tabasco
100 g geroosterde amandelflokkies
Meng die vulsel best. behalwe die neute en proe vir geur
Hou bietjie eenkant om later oor die terrien te smeer.

Smeer brood met botter en bedek met skyfies ham met met korrelmosterd gesmeer en kaas skywe. Fasoneer ham en kaas en pepers soos nodig. Rangskik om die beurt met maaskaas vulsel in gesmeerde broodpannetjie of terrienvorm. Bedek met foelie met stuk karton met gewig soos ingemaakte vrugte daarop. Laat staan oornag in die yskas. Keer uit, smeer res van vulsel en neute bo=oor Hou in yskas tot benodig, Sny in dun skyfies en bedien met bros groenslaai.
Lewer agt tot tien porsies.

COFFEE WALNUT SCROLLS
2 cups self raising flour
2 tablespoons caster sugar
50 g cold butter, chopped
1 cup milk
50 g melted butter
1/3 cup brown sugar
½ teaspoon ground cinnamon

For the icing:
1 tablespoon instant coffee (dissolved in 2 Tablespoons warm water)
1 tablespoon sour cream
2 cups sifted icing sugar
½ cup walnuts, to sprinkle
Preheat oven to 180°C. Line a baking tray with baking paper.

Sift flour and a pinch of salt into a large bowl. Stir through sugar. Using your fingertips, rub through butter. Pour in the milk. Using a flat bladed knife bring the mixture together using a cutting motion.

Turn mixture onto a floured surface. Roll out to approximately 20 x 30cm rectangle.

Combine extra butter, brown sugar and cinnamon. Roll up, Swiss roll style. Cut into 6 Pieces. Place one scroll on the tray, and then place the remaining scrolls around it (so that they just touch). Bake for 15-20 minutes. Remove from oven and let cool slightly.

Combine coffee, sour cream and icing sugar. Drizzle over scrolls and sprinkle with chopped walnuts or almonds if prefered.

Photo : Lynne Kruger

PORK CHOW MEIN
600g pork leg steaks, thinly sliced
1 tablespoon hot chilli sauce
1/4 cup soy sauce
2 tablespoons dry sherry
350g packet fresh chow mein noodles
2 teaspoons cornflour
2 tablespoons oyster sauce
2 teaspoons chicken stock powder

2 tablespoons peanut oil
1 medium brown onion, cut into thin wedges
1 medium carrot, halved, sliced diagonally
1 medium red capsicum, chopped
2 cups shredded wombok (Chinese cabbage)
Fresh coriander leaves, to serve

Combine pork, chilli sauce, 1 tablespoon soy sauce and half the sherry in a glass or ceramic bowl. Cover. Refrigerate for 2 hours.

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Using a fork, separate noodles. Drain. Combine cornflour, oyster sauce, stock powder and remaining soy sauce and sherry in a jug.
Remove pork from marinade. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl.
Heat remaining oil in wok. Swirl to coat. Add onion, carrot and capsicum. Stir-fry for 5 minutes or until vegetables are just tender. Return pork to wok. Add noodles, cornflour mixture and cabbage. Stir-fry for 2 to 3 minutes or until cabbage has just wilted, sauce thickens and pork is cooked through. Top with coriander. Serve.

Source Taste.com.au

PINEAPPLE COCONUT SLICE
440 g can pineapple pieces in juice
150 g butter, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 ¼ cups self-raising flour
2/3 cup desiccated coconut
¼ cup shredded coconut

Preheat oven to 180C°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm (base) slice pan. Line base and sides with baking paper, leaving a 2cm overhang at long ends. Drain pineapple, reserving 1/3 cup juice.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. 3 Add flour, dessicated coconut and pineapple juice. Stir until just combined. Spread mixture into prepared pan. Top with pineapple. Sprinkle with shredded coconut. Press into top. Bake for 40 minutes or until a skewer inserted in centre comes out clean and slice is firm when lightly touched in centre. Cool in pan for 10 minutes. Lift out onto a wire rack to cool completely. Cut into 12 squares. Serve.

Photo: Annet Geelhoed

HOT PEPPER MUSTARD

A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.”
Ingredients
40 banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

Source -ALLRECIPES