KOEKSISTERS MET KAMER TEMPERATUUR STROOP
380 ml koekmeel
22 ml bakpoeier
1 ml sout
25 ml margarine
150 ml melk
olie om in te bak
Stroop:
600 ml witsuiker
250 ml water
30 ml suurlemoensap Continue reading
Author Archives: Meisie van der Colff
THAI CURRY CHICKEN WINGS
THAI CURRY CHICKEN WINGS
(Low Carb and Gluten-Free)
Crispy baked chicken wings marinated in coconut milk and brushed with spicy hot homemade Thai curry paste. The perfect appetizer!
1 can coconut milk
2 tbsp plus 2 tsp homemade Thai Curry Paste divided (recipe below)
1 kg chicken wings
1 tbsp fish sauce
Salt and pepper to taste
In a large bowl, whisk together coconut milk and 2 tbsp of the Thai curry paste.
Remove 1/3 cup of the mixture to a small bowl and set aside. Continue reading
ROOM AARTAPPELS 3 BESTANDDELE
ROOM AARTAPPELS 3 BESTANDDELE
5 medium groot aartappels, geskil en in ringe gesny
250 ml room
gerasperde kaas
In 2 liter bak het ek laag aartappels gepak, en sout oorgestrooi , dan laag kaas en herhaal tot bak vol is.
Gooi room oor en ek gooi so 20 ml water in room bottel om alle room uit te kry, spoel bottel en gooi ook oor die aartappels.
Mikrogolf op high vir 20 min. indien aartappels nog nie sag is nie, mikrogolf ‘n verdere 10 min. of tot aartappels sag is.
Resep en foto: Meisie van der Colff
GRANADILLA SUURLEMOENMERINGUETERT
GRANADILLA SUURLEMOENMERINGUETERT
Resep en foto: Stompie Thessner
FOOD LOVERS RECIPES
Kors:
¾ van n 200 g-pakkie Mariebeskuitjies, gekrummel
80 g botter gesmelt
Vulsel:
385 g kondensmelk
125 ml (½ koppie) suurlemoensap
5 ml (1 teelepel) suurlemoenskil, fyn gerasper
3 eiergele
115 g granadillapulp
Meringue:
3 eierwitte
125 ml (½ koppie) strooisuiker
5 ml (1 teelepel) druiweasyn
15 ml (1 eetlepel) mielieblom
Continue reading
SODAWATER KORS
SODAWATER KORS
4 ½ koppies koekmeel
1 teelepel sout
1 ½ teelepel kremetart
280 ml sodawater
geel van 2 eiers
2 eetlepels wit asyn
500 g botter
Rasper botter in meel, sout en kremetart in, vryf met vingers in tot dit soos krummels lyk.
Meng geklitste eiergele by sodawater in, meng goed en roer asyn laaste in by sodawater. Continue reading
FALAFEL
FALAFEL
400 gram tin chick peas, drained and placed on paper towel to dry
1 small onion, finely chopped
1 clove garlic finely chopped
1 handful of fresh parsley, chopped
½ tsp salt
1 red chilli chopped (optional)
½ tsp cumin powder
1 tsp tumeric
1 Tsp plain flour Continue reading
MARELIZE SE WILDSPASTEI
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Posted in Pasteie en Pasteitjies / Pies Large and Small, Wild / Venison
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Posted in Pasteie en Pasteitjies / Pies Large and Small, Wild / Venison
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MARELIZE SE WILDSPASTEI
1-1.5 kg wildsvleis
1 – 2 pakkies spek 250g elk
500 g – 1 kg bees chuck
1 ui, baie fyn gekap
2 blokkies hoenderaftreksel (opgelos in so ‘n koppie water)
60 ml koekmeel
10 ml (of na smaak) heelkorrelmosterd
250 ml melk
sout en peper
Kors:
125 ml melk
125 ml olie
200 ml koekmeel
1 eier
10 ml bakpoeier
Continue reading
LIMONCELLO
LIMONCELLO
15 lemons
2 (750 ml) bottles of good quality vodka
4 cups of sugar
5 cups of water
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
In a large glass jar (5 l) add vodka.
Add the lemon zest as it is zested. Continue reading
CHOCOLATE CAKE WITH COFFEE
CHOCOLATE CAKE WITH COFFEE
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs Continue reading
DIE KOEK TANNIE SE “SWISS BUTTERCREAM”
DIE KOEK TANNIE SE “SWISS BUTTERCREAM”
6 groot eierwitte
360 ml (300 g) suiker
460 ml (240 g) versiersuiker
80 ml (1/3 koppie) melk poeier, cremora
5 ml vanilla geursel
500 g botter (moet kamer temperatuur wees)