RIN SE VANILLA KOLWYNTJIES
Maak ongeveer 20-24 cupcakes
3 eiers (geskei-klits witte styf)
62.5 ml olie
125 ml koppie water
1 teelepel Vanielje geursel
187.5 ml suiker
2 teelepels bakpoeier
knippie sout
250 ml koekmeel Continue reading
Author Archives: FienievanWyk
ELDA SE VLAKOEK
ELDA SE VLAKOEK
KOEK:
120 g koekmeel
40 g mielieblom
5 ml vlapoeier
5 ml bakpoeier
1 ml sout
5 eiers, geskei
210 g strooisuiker
100 ml yswater Continue reading
LYNETTE’S TOMATO CHICKEN OR MEAT CASSEROLE
LYNETTE’S TOMATO CHICKEN OR MEAT CASSEROLE
chicken or meat of choice
little oil for frying
1 big chopped onion
2 gloves
2 All Spice
2 bay leaves
4 potatoes
1 tsp. turmeric
1 crushed clove of garlic
1 tin tomato paste
sugar to taste
salt and pepper to taste Continue reading
RANDREKKER IDEES
RANDREKKER IDEES
Rina Kleinhans:
Maak ‘n lekker groot pot “savoury” maalvleis, deel dit in drie, kerrie die een deel vir kerrie en rys, gebruik die ander in jaffels en dit wat oorbly maak lekker herderspastei, of so iets.
Vernon G Schoultz:
Ek werk op porsies, ons is 5 mense so ek koop wors en deel in 100 g stukke per persoon, maalvleis selfde, waneer ek burgers maak dan gebruik ek 350 g maalvleis, ek voeg of 1 koppie hawemout by of ek rol 3 snye brood in ‘n stywe bal en rasper dit by die maalvleismengsel. Continue reading
NEKTARIEN (KAALPERSKE) KONFYT
NEKTARIEN (KAALPERSKE) KONFYT
6 koppies nektarien perskes, opgesny
3 koppies suiker
4 eetlepels suurlemoensap
1 teelepel speserye van jou keuse (gemmer, all spice, kaneel, 1 teelepel brandewyn ekstrak) Continue reading
SJOKOLADE MOUSSE CARAMEL TERT
SJOKOLADE MOUSSE CARAMEL TERT
Bestandele:
500ml Vars Room
4 x 80g Donker sjokolade van Albany in blokkies
1 Blikkie Caramel
1 Pakkie Tennis Koekies
KLAM DONKER SJOKOLADE KOEK
KLAM DONKER SJOKOLADE KOEK
125 g Botter
250 ml suiker
3 eskstra groot eiers
30 ml fyn appelkooskonfyt
10 ml kits koffie
450 ml Snowflake-koekmeel
45 ml kakoa
5 ml bakpoeier
10 ml koeksoda
1 ml sout
THE SCIENCE OF FUDGE
THE SCIENCE OF FUDGE
Fudge can be made from just a few ingredients: sugar, butter, and milk or cream. However, despite the simplicity of ingredients, fudge has a reputation for being quite difficult to make. This is because the creamy texture of fudge depends on the perfect amount of sugar crystallization. If there is too much crystallization, or the sugar crystals are too large, fudge will have a gritty texture and be too hard. Not enough crystallization, and it won’t be fudge, but rather a thick, syrupy goo. I’ve messed up fudge enough times now to realize that fudge failures can still taste nice (I’ve used my egg nog fudge failures to make egg nog lattes) but one of the most important features of fudge is its texture. Continue reading
MARY ANNE’S CHRISTMAS CAKE
MARY ANNE’S CHRISTMAS CAKE
500g fruit cake mix
250 ml brown sugar
125ml chopped dates
125g butter
250 ml apricot juice
5ml bicarbonate of soda
125ml brandy
125ml glaced chopped cherries. I put red and green ones in
100gr pecan nuts chopped Continue reading
CHAKALAKA BREAD
CHAKALAKA BREAD
Ingredients
4 large eggs
410 g can SPAR Mild & Spicy CHAKALAKA
500 g SPAR self raising flour
Method
Preheat oven to 180 º C with oven shelf in centre position. Grease a medium size loaf pan.
Using a hand whisk, beat eggs together in a mixing bowl until fluffy.
Stir in the chakalaka and lastly the flour, stirring with a wooden spoon until ingredients are just combined
Pour into the prepared loaf pan and bake for 35 minutes in preheated oven. Continue reading