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Author Archives: Rina Kleinhans

VEGATARIESE LASAGNE MET KLAPPERMELK

Posted on by Posted in Vegetaries-Vegetarian / Vegan Leave a comment

vegan lasagne

VEGATARIESE LASAGNE MET KLAPPERMELK
3 eetlepels olyfolie
5 medium wortels gerasper
1 groot ui fyn gekap
2 stingels seldery fyn gekap
6 ryp tamaties ontskil en fyn gekap
1 eetlepel fyngekapte knoffel
3 vars lourierblare
5 stingels oreganum vars gepluk
100 ml organiese droë witwyn (van WW)
2 blikkies lensies (ongedreineer)
sout en peper
1 blik klappermelk Continue reading→

GLASUURSEL – GLAZE ICING

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

glace icing
GLASUURSEL – GLAZE ICING
Maak veelsydige glasuursel (glacé icing) vir ‘n verandering as jy koekies, kolwyntjies of soet rolletjies wil versier. Dis maklik en lyk altyd mooi.
Gebruik omtrent ‘n 1 koppie gesifte versiersuiker
2 – 3 eetlepels kookwater
bietjie geursel en kleursel as jy wil.

Vir ‘n baie ligte kleur (soos hierdie ligte pienk) doop ‘n tandestokkie in die botteltjie kleursel en roer deur die mengsel, roer dan goed deur. As die icing te dik is voeg nog klein bietjie kookwater by, te dun, voeg nog versiersuiker by.
Dit moenie te lopering wees nie, dit moet net so lui loop en dan stop as jy dit opsit.
Resep en foto: Louise Groenewald

MAKING THE CUPCAKE LINER STICK TO THE CUPCAKE

Posted on by Posted in Cupcakes / Kolwyntjies, Wenke / Tips Leave a comment

cupcake liners

MAKING THE CUPCAKE LINER STICK TO THE CUPCAKE
What to do when cupcake liners start to come off?

One thing I stumbled upon when I first embarked on my cupcake-making-journey is that of cupcake liners not sticking to the cupcake. Cupcake liners can really add to the cupcake as a whole. So it’s definitely a problem when you have invested in some pretty cupcake liners and they just start coming off!
I decided that wouldn’t do and started doing some research on the net and trying some things out. Here are my tips on preventing it from happening. Continue reading→

WENK-OM KORS BLIND TE BAK

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

blind bakblind bak Elsa

WENK-OM KORS BLIND TE BAK

“n vinnige manier vir blind bak selfs al het jy meer as een kors om te bak
Plaas die pannetjies met rou deeg op mekaar met ‘n lee pannetjie heel bo-op en bak vir 20 min by 200 grade

Rol jou deeg lekker dun uit en sit dit in jou voorbereide pan
steek paar gatjies in jou deeg dan sit jy bak papier of foil  bo-op en dan gooi jy die kors vol boontjies of rys en bak hom vir 10-15 min, dan lyk die kors so mooi en kan mens net die vulsel insit van jou keuse. Dit is om te keer dat jou deeg teveel rys en daar geen spasie is vir vulsel nie.

Foto 2: Elsa du Plessis

NOTES ON WORKING WITH fabulous PHYLO PASTRY

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

filo rolletjies louisetested
NOTES ON WORKING WITH fabulous PHYLO PASTRY
1) If the pastry was frozen, thaw in the fridge for at least 24 hours before attempting to unroll it. If still slightly frozen the pastry will break if you try to unroll it. Do not remove the pastry from the box when thawing it in the fridge.
2) Always keep the unused phylo pastry covered with a damp cloth as it dries out very quickly and it will then be impossible to work with. Thawed pastry can be frozen again, but must be very well covered.
3) Any filling, savoury or sweet is suitable to use with phylo pastry. Just make sure the filling is quite dry and not too saucy or watery. A too saucy filling will cause the pastry to burst open and the filling will run out.
4) Phylo pastry can be sprinkled with nuts, sesame seeds or parmesan cheese between and on top of the layers for extra texture and good presentation. Continue reading→

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