5 gaar skorsies
2 eetl meel
1 teel bakpoeier
1 eetl margarine
1/2 kop suiker
3 geklitste eiers
1 kop melk
Meng als goed in ‘n diep glasbak.
Bak @ 180° tot gestol.
Gooi kaneel bo-oor en geniet.
1ste foto: Annelie van der Merwe-Kruger
2de foto: Maritza Moolman
PAMPOENKOEKIES IN DIE OOND
125 g sagte botter/margarien
200 ml suiker
3 eiers
1 koppie (250 ml) koekmeelblom
15 ml bakpoeier
2 ml sout
3 koppies (750 ml) gaar fyn pampoen
5 ml vanieljegeursel
fyn kaneel
Sous
4 eiers
1 koppie (250 ml) water
1 koppie (250 ml) suiker
knippie sout
1 opgehoopte eetlepel maizena
½ koppie (125 ml) suurlemoensap
Verhit oond tot 180°C. Klits botter, suiker en eiers saam. Sif die koekmeelblom, bakpoeier en sout saam. Meng dit by die eiermengsel. Voeg fyn pampoen (koud of warm) en vanieljegeursel by. Meng goed deur. Skep mengsel in gesmeerde muffinpannetjies. Bak tot gaar. Laat staan om af te koel. Meng al die bestanddele van die sous saam. Kook die sous oor matige hitte en roer gedurig tot dikkerig. Skep lepelsvol oor die gaar pampoenkoekies en besprinkel met kaneelsuiker. Die pampoenkoekies vries baie goed. Die sous kan in yskas gebêre word om weer te gebruik.
Marie Rheeder Troskie
Mix all the ingredients above in a large mixing bowl.
Melt…500 gm rama margarine in the microwave and add the following:….
50 ml oil
500 ml buttermilk
2 cup sugar
2 eggs
Mix well.
Mix the wet mixture into the dry mixture…mix well.
Divide into 2 oven pans..press dough down flat and level. Slice into rusk sizes before
baking – Bake in 160 or 170 C oven for 1 hour. Remove and slice through again.
Break up and put the rusks on the oven racks to dry out for +/- 6hrs @ +/- 110C
Wilna Dorfling – Hilda Steyn
Recipe posted by Val Ashbury
FOOD LOVERS RECIPES
This is old I remember doing this back in school when I was little and when I do it with my kids they are amazed how fast it is. Here is what you will need to make homemade ice cream in a baggie:
2 tablespoons stevia (more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
½ teaspoon vanilla extract
½ cup coarse salt or table salt (I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag
Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)
Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.
Open the baggie and pop in a spoon.
Hope you enjoy your homemade ice cream in a baggie as much as we do!
Foto en resep: Brunhilda Venter
MIELIETERT MET VARIASIE
2 blikkies suikermielies
4 eiers
60 ml koekmeel
60 ml gesmelte botter
60 ml suiker
knippie sout
1 teelepel bakpoeier
Meng alles saam in glasbak en bak teen 180°C tot goudbruin. Ek het gerasperde kaas ook ingesit en volgende keer sal ek gebraaide spek ook bysit.
Resep en foto: Sonja Bredenhann
MIELIESOP
Ek’t vanaand my ma se famous ‘Mielie-sop’ gemaak. Ek weet nie waat sy die resep gekry het nie maar dis ‘n wenner veral as jy ‘n lekker vinnige soppie aanmekaar wil slaan. Ek het vanaand sommer hoender gebruik i.p.v spek
Gebruik die blikkie van die roommielies om al die afmetings te maak
1 blik roommielies
1 blik gevriesde mielies
1 blik kookwater
1 blik melk
Spek en grasuie na smaak
Braai die spek en grasuie saam en geur met sout en peper. Voeg die res van die bestanddele by en laat dit deur warm word. Viola, smul-lekker sop!
Resep en foto: Charmè Coetzer
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY
Hier is ‘n heerlike lamb shanks resep wat ek by my ma gekry het.
There will be no leftovers. This recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!
Servings: Makes 6 servings.
½ cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
Recipe: Nadia Dignas
Photo: Lisinda Blaauw
