image_print
Author Archives: NaomiBeetge

OM FYNGEMAAKTE AARTAPPELS TE VRIES DUCHESSE-AARTAPPELS

Posted on by Posted in Groente / Vegetables, Vries van Groente & Vrugte / Freezing of Vegetables & Fruits Leave a comment

 


OM FYNGEMAAKTE AARTAPPELS TE VRIES DUCHESSE-AARTAPPELS

Skil 1 kg aartappels, sny dit in stukke op en kook dit in soutwater tot sag. Maak fyn en roer dit oor lae hitte heeltemal droog. Klits ‘n eier en voeg dit saam met 50g botter of margarien en 15ml room by die aartappels. Sout en peper na smaak. Laat heeltemal afkoel. Spuit rosette op ‘n bakplaat en bevries dit oop. Pak dit in vries sakkies sodra dit hard is en plaas dit terug in die vrieskas. Continue reading→

SUSHI IDEES

Posted on by Posted in Seekos / Seafood Leave a comment

SUSHI IDEES
Suneth van Rensburg
Ek gebruik smoked salmon of prawns, avo, komkommer, wortelrepiesBheula de Jager Wortel repies, Tuna en Feta asook agurkies

Noeline Schoeman Vermaak
Ek kry gerookte forel (trout) hier by ‘n plek op Vredenburg te koop wat die helfte goedkoper is as die gerookte salm wat by die winkels beskikbaar is –
(1) dus gerookte forel, cheddar kaas en avo – ek smeer ook mayo oor die rys en geroosterde sesame saad (in al my rolletjies).
(2) Gaar prawn en kaas
(3) Gekrummelde hoenderrepies met portuguese chicken spice (lekker skerp) – niks ander by behalwe die mayo en sesame saadjies nie.
(4) Philidalphia kaas en biltong – biltong moet papierdun en seningvry wees, anders gebruik ek poeierbiltong. As Philidelphia te duur is, enige ander lekker roomkaas of dip
(5) Feta en olywe
(6) Blaarslaai, wortelrepies, goed gedreineerde crushed pynappel (ek druk nog die sap verder uit met ‘n telepel in die siffie), + sprietuie – dit gee ‘n baie mooi voorkoms as dit gesny word. Continue reading→

GIGI SE PEPERMINT SJOKOLADE EN BEET KOEK

Posted on by Posted in Koeke / Cakes 1 Comment

2014-03-02-gigisepeperminttjoklitbeetkoek

GIGI SE PEPERMINT SJOKOLADE EN BEET KOEK
3 bete, gekook en geskil
100 g donker sjokolade (Ek het net peppermint crisp gehad)
560 ml (2¼ koppies) koekmeel
80 ml (⅓ koppie) kakaopoeier
’n knippie sout
7 ml (1½ teelepels) koeksoda
170 g botter, sag gemaak
320 ml bruinsuiker
125 ml (½ koppie) strooisuiker
3 eiers
10 ml (2 teelepels) vanielje-ekstrak
250 ml (1 koppie) volroommelk
10 ml (2 teelepels) siderasyn
15 ml (1 eetlepel) olie
Continue reading→

TOMATO BREDIE WITH DUMPLINGS

Posted on by Posted in Bredies / Stews, Eenskottel / All -in-one Dish Leave a comment

2014-03-02-tomatobrediewithdumplings

TOMATO BREDIE WITH DUMPLINGS
1 onion, chopped
1 teaspoon garlic
Lamb meat cut in cubes
Bit of water – cook until meat is brown. Add one tin of chopped tomatoes and one sachet of tomato puree. Stir well and simmer for 5min. Add your cubed potatoes and desired vegetables (I used country crop) drop one beef stock pot in and 2 or 3 tablespoons of sugar. Put lid on and simmer. In meantime make your dumpling as follows: Continue reading→

BAKING HINTS & TIPS

Posted on by Posted in Wenke / Tips Leave a comment

 

mozart koek

Bakeware

Be sure to use the pan size called for in the recipe. To check the width of a pan, measure across the top from inside edge to inside edge.

Use shiny metal pans for baking cakes. They reflect heat away, producing a tender, lighter-colored crust.

Use caution when using dark nonstick baking pans or glass baking dishes. Read and follow the manufacturer’s directions. Since these pans absorb more heat, results may be better if the baking temperature is reduced by 25 degrees F.

Baking

Bake cakes with the oven rack placed in the center of the oven, unless the recipe states differently. Bake only on one rack. Continue reading→

TEMPURA BESLAG VIR DIEPBRAAI

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings Leave a comment

2014-03-02-tempurabeslagvirdiepbraai

TEMPURA BESLAG VIR DIEPBRAAI
125 ml koekmeel
125 ml yskoue water
1 eier geskei
Sonneblom olie om in te diepbraai

Meng die koekmeel, water en eiergeel, maar moenie te veel roer nie. Laat 1 uur in yskas staan. Wanneer dit reg vir gebuik is, klop die eierwit styf en vou dit vinnig maar liggies by die meelmengsel in. Druk die calamari met ‘n papiehanddoek droog. Doop die calamari eers in koekmeel dan in die beslag sodat dit heeltemal bedek is en braai onmiddellik in diep olie tot goudbruin 2.5 min aan elke kant. 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.