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Author Archives: Lisinda

VLA VERSIERING

Posted on by Posted in Versiersel en Vulsels / Icing and Fillings Leave a comment

2015-09-01-vlaversieringtested
VLA VERSIERING

BESTANDELE/METODE
Verhit 400 ml melk in kastrol , meng nog 100 ml melk met 75 ml vlapoeier en 1.25 ml sout en voeg dit by kookmelk, hou dit op die plaat en roer tot dik en gaar , haal van plaat af en laat heeltemal koud word
Klop 250 ml strooisuiker en 125 g baie sagte botter of bak margarien tot lig en donsig voeg 5 ml vanilje geursel by en meng goed, klop nou sommer en dieselfde klitser die koue vla tot lekker los en voeg dit dan by die botter mengsel en klop tot lekker romerig , gebruik as versiering vir koek en in poffertjies of sommer in n doppie of n horingtjie
Klop so 80 ml kakao by indien verkies om sjokolade versiering te maak.

BRON/FOTO:
Magda Van Der Merwe

CHINESE ROOM BROOD

Posted on by Posted in Brood / Bread 6 Comments

2015-09-01-chineseroombroodtested2014-09-19-chinesecreambread
CHINESE ROOM BROOD
Ek moet net eenvoudig hierdie heerlike brood resep met julle deel. Die brood is soeterig en donsagtig en ‘n kan nie ophou eet brood nie. Die brood se regte naam is Chinese room brood.

Maak eers jou Tangzhong
50 g broodmeel
250 ml water
Meng die meel en water en laat kook tot dik oor lae hitte, laat afkoel tot kamertemperatuur.
540 g broodmeel
86 g strooisuiker
8 g sout
9 g volroom melk poeier
1 pakkie gis (pers een werk lekker)
1 extra groot eier of jumbo
60 ml room (ek het karring melk gebruik)
Continue reading→

LAMB CUTLETS WITH MINT CHILI AND GOLDEN POTATOES

Posted on by Posted in Groente / Vegetables, Skaap / Mutton-Lam / Lamb Leave a comment

tested

LAMB CUTLETS WITH MINT CHILI AND GOLDEN POTATOES
If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinading time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather than by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness.

500 g baby new potatoes, washed and halved but not peeled
3 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried mint
½ tsp celery salt
8 lamb cutlets, preferably organic, trimmed of fat
100 g rocket
1 tsp sea salt flakes or ½ tsp pouring salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint Continue reading→

3 INGREDIENTS SLOW COOKER BBQ PEACH PULLED PORK

Posted on by Posted in Prutpot / Slow Cooker, Vark / Pork 1 Comment

2015-08-30-3ingredientsslowcookerbbqpeachpulledporktested
3 INGREDIENTS SLOW COOKER BBQ PEACH PULLED PORK
2-3 lb. boneless pork loin or pork roast
1 bottle (16 oz.) barbecue sauce
1 jar (16 oz.) peach salsa
Rolls, for serving
Place the pork in a slow cooker. In a small bowl, whisk together the barbecue sauce and peach salsa. Pour over the pork.
Cook on low for 8-10 hours.
Remove the pork to a cutting board and shred using two large forks. Return the shredded pork to the slow cooker and stir to combine with the sauce.
Serve on rolls.
FLR PHOTO: Lisinda Blaauw

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