image_print
Author Archives: Meisie van der Colff

HOENDERPASTEI MET SLAP DEGIE

Posted on by Posted in Pasteie en Pasteitjies / Pies Large and Small Leave a comment

HOENDERPASTEI MET SLAP DEGIE
Gevlokte hoender (dit was so om en by 5 dye)
1 groot ui, gekap
1 koppie veggie mix groente
1 pakkie chicken a la king (of 1 pakkie sampioensop of room hoendersop)
1 na 1 en halwe kop melk
knoffel vlokkies, sout en peper na smaak

Braai uie en voeg gevlokte hoender by.
Gooi in die veggie mix, speserye en die chicken a la king of soppoeier aangemaak met melk.
Prut tot dik en groente sag is. Indien te dik, voeg nog melk by.
Gooi in gesmeerde bak. Continue reading→

KITS VANILLA POEDING

Posted on by Posted in Nageregte - Warm / Desserts - Warm Leave a comment

KITS VANILLA POEDING
Naand bobaas kokke….my skoon ouers het by ons kom braai en ek moes ‘n nagereg aanmekaar slaan. Ek het ‘n vanilla muffin mix gevat en aangemaak volgens die pakkie se instruksies, maar in plaas van om dit in muffin pannetjies te bak, het ek dit in ‘n langwerpige pyrex bak gebak teen 180°C vir 20 min.
Ek het toe die Jan Ellis poeding se stroop gemaak en oor die koek gegooi, maar ek het net helfte aangemaak.
halwe koppie water
halwe koppie suiker
halwe koppie room (ek het volroom melk gebruik, want ek het nie room gehad nie)
teelepel vanilla essence
groot eetlepel botter
Saamgekook tot dit kookpunt bereik het en oor die koek gegooi en laat staan tot dit ingetrek het. Ek het dit bedien met Ultramel vla. Dit was regtig baie lekker.
Resep: Juanita Vermeulen Continue reading→

PERFECT GANACHE

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

PERFECT GANACHE
These proportions are based on weight. For example, a 1:1 ratio means
100 g chocolate to 100 GRAM not ml cream.
Layer cake filling and thick glaze = 1:1, equal parts chocolate and cream.
Chocolate truffles = 2:1, two parts chocolate to one part cream. Heat your cream to just hot enough to melt the chocolate, remove from heat, add grated chocolate, wait, stir. If all the chocolate has not melted, boil water in a pot, remove from heat, place ganache bowl over heated water. This would be enough to melt the remaining chocolate. DO NOT get water into the mixture.
Recipe: Kiti Citi

GANACHE- WHAT IS THE BEST RATIO OF CHOCOLATE TO CREAM TO USE?
Since we are making a glaze suitable for a beautiful decorative drip, I’m going with a 1:1 ratio of chocolate to cream. This will give us an easily pourable (and drip-able) consistency. Since we are using equal parts of chocolate to cream, the ganache is not going to set firm.
If we needed a thicker, more spreadable ganache frosting that will set up firm (often used beneath fondant), I would use a 2:1 ratio of chocolate to cream for a semi-sweet or dark chocolate ganache. You could even adjust to 3:1 for an even firmer result.

Perfekte dripping ganache:  Frans van Rensburg
Sit 50 ml room in bakkie. Verhit. Pasop nie te lank dan word dit botter. Breek 80 g Bornville blokkies en roer in room. Bly roer tot gesmelt.
As jy moet sit net nog n sekonde in mikrogolf maar roer tot sjokolade opgelos is.
Foto:  Frans van Rensburg

KOHLRABI AND APPLE SALAD

Posted on by Posted in Slaaie / Salads Leave a comment

KOHLRABI AND APPLE SALAD
Ek het nie radyse of wortel beskikbaar gehad nie, so die foto is net Kohlrabi en Appel. Baie lekker saam met ‘n ryk vleis dis of vis.
DRESSING
½ cup oil (neutral flavour)
½ cup good vinegar
3 tablespoons sugar (I like more)
1 – 2 tespoons prepared mustard

Blitz together or shake in screw top bottle till creamy.
Julienne the following and mix into the dressing. Continue reading→

You cannot copy content of this page

DISCLAIMER: BY SUBMITTING CONTENT TO THIS WEB SITE, YOU ACKNOWLEDGE AND AGREE THAT THE TERMS AND CONDITIONS STATED IN THIS POLICY APPLY TO YOUR INTERACTIONS WITH ANY WEB SITE COMMUNITY AND THAT GOOD AND VALUABLE CONSIDERATION HAS BEEN PROVIDED TO YOU. IF YOU DO NOT AGREE WITH THESE TERMS AND CONDITIONS, DO NOT SUBMIT CONTENT TO THIS WEB SITE OR OTHERWISE ACCESS ANY COMMUNITY FEATURES ON THIS WEB SITE.