BRAIDED GARLIC BREAD
Garlic braided bread. Lekkerder as LEKKER!!! Crispy kors, met mozzarella en Parmesan en Oom Pieter en Tannie Sielie. Amanda

BRAIDED GARLIC BREAD ( I used store bought bread…works just as well)
1 pkg. dry yeast
1/4 c. warm water
1 c. scalded milk
1/4 c. butter
1/4 c. sugar
2 eggs
4 – 4 1/2 c. flour
FILLING:
1/3 c. grated Parmesan cheese
1/2 c. Shredded mozzarella cheese
1/2 c. butter, softened
1-4 cloves garlic, minced (we like more..so add if you prefer)
4tbsp. parsley
BREAD:
Dissolve yeast in water. Add milk, cooled to lukewarm, and next 3 ingredients. Stir in 1 cup flour, then remaining flour until soft, sticky dough forms. Cover and let rise until doubled, about 1 hour. Punch down. Roll into 18×12 inch rectangle on well floured surface.
***Spread filling (without the cheese),evenly over dough. Cut dough into 3 (18×4 inch) strips. Roll each strip into a rope, sealing ends and edges. Place ropes together on a greased baking sheet, without stretching. Braid strips together, gently and loosely, pinching edges to fasten and tucking them under. Let dough rise until 1 1/2 times larger, about 30 minutes.
Put into one or 2 greased bread pans, whichever you prefer. Sprinkle with Parmesan and shredded Mozzarella.
Bake at 180*C for 30-40 minutes until golden brown. Makes 1 large loaf, or 2 smaller.
Photo: Elize Grobbelaar
Recipe: Amanda Conradie

ROSEWATER VERSUS ROSE-ESSENCE
Liewe koskenners, Ek wil Turkish delight maak en kry toe verskillende resepte en opsies. Eerstens daar is Rooswater en daar is Rose Essence. Die Indiese Winkel waar ek dit kon opspoor se die Essence is sterker en resep moet eengepas word.

Hoe pas mens dit aan? Hoop dit kan anderhelp! Kry toe die inligting op google

Rose essence vs. rosewater
A few people, after reading my cardamom-rose ice cream post, wrote me asking about the difference between “rose essence” and “rosewater.”

They are different, but related flavourings. Rose essence is a much more concentrated form of rose water. A rough conversion is 5ml rose essence = 15ml rose water.

Here’s a brief summary from Alan Davidson’s Penguin Guide to Food:

The ancient Egyptians, Greeks and Romans extracted rose fragrance by steeping flower petals in alcohol, oil or water. In some areas rosewater is known as “Avicenna,” named after a 10th century Persian physician usually credited with its discovery. It spread to England and the rest of Europe via mediaeval Crusaders.

Water distillation is the oldest known way to extract the flower’s fragrance, but now the steam distillation is preferred as it produces a more delicate and fragrant oil.

Rose water is used throughout India and the Middle East for sweets (for example baklava, firni, halva and shola) and such drinks as lassi and sherbet.

You should be able to find rose essence and rosewater at Indian or Middle Eastern grocers or at an online retailer.

cheers!
jasmine

Geplaas deur: Daleen Terblanche

MAKLIKE PEPPERMINT CRISP TERT

Bestandele:
1 blikkie gekookte (karamel) kondensmelk
250ml vars room
1 peppermintcrisp 100g
1 pakkie plat koekies (tennisbeskuitjies byvoorbeeld)

Metode:
Plaas laag beskuitjies in tertbak.
Klits room tot baie styf (nog net nie tot botter nie 😉)
Klits vinnig die gekookte (karamel) kondensmelk by tot goed gemengde
Smeer lage oor beskuitjies en rapper dan lagie peppermintcrisp sjokolade oor
Herhaal en eindig met karamelroom lagie.
Rasper bietjie peppermint crisp oor en breek die res in groter stukjes bo oor.
Laat opstyf in koelkas vir 2-3ure.

Bron:Elzetna De Bruin