LEKKER OUTYDSE KOOL GEREGTE

Veda Harris-Coetzer
onse oumas het kool repies gesny uie en tamatie in gesny goed gestoom tot sag en sny genoeg aartappel in kook sag mash sout en peper en lekker botter en daarsy …….as jy wil kan jy stukkies bacon insit maar nie noodwendig
Veda Harris-Coetzer
Martie ek het al n bietjie room ook al ingegooi en dan is dit eers jammies
Adriana Kutcher
ek kook ook die kool soos veda net sonder die tamatie.mash dit as dit sag gekook is gooi dit in n oond pan,maak kaas en uie chips fyn meng deur met die kool strooi chedder kaas oor en bak in die oond heerlik verby

BEST OF BOTH CHEESE CAKE

BEST OF BOTH CHEESE CAKE
Cheese cake
Base Mixture
Melt: 220 g margarine and 440 g sugar
Remove from heat and add:
45 g cacao powder
80 g cake flour
4 eggs
5 ml vanilla
400 g pecan nuts
Exstra:
50 ml Brandy

Pour mixture into a 17 inch pan that is well greased or lined and bake 180ºC for 20 minutes.
After taking out of the oven sprinkle the Brandy over the base.

Cheese Cake mixture:
2 tins of condensed milk
300 g melted white chocolate
300 ml lemon juice
2 tubs smooth plain cottage cheese (230 – 250 g)
The rind of 2 lemons
30 ml gelatine
750 ml cream
Mix condensed milk and lemon juice together.
Add cottage cheese, rind and melted chocolate to the condensed milk mixture.
Melt Gelatine in 50 ml of water over a double boiler and mix in to the condensed milk mixture very slowly in spoon fulls at a time.
Beat the cream until it forms stiff peaks and add lightly fold into the cream cheese and condensed milk mixture.
Pour your mixture ontop of a cooled base and smooth with a spatula. Refrigerate over night for no less than 8 hours. Decorate cake as desired.

Developed by Emelia Lans-Brown

EMILYs FAMOUS HASH BROWNS

2015-12-04-hashbrowns

EMILYs FAMOUS HASH BROWNS

“Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!”
Servings 4
Ingredients
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
Directions
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Photo: Adam Cloete (FLR Member)

ROMERIGE BILTONGPASTA

ROMERIGE BILTONGPASTA
Genoeg vir 4 mense
15 ml (1 eetlepels) olyfolie
250 g knopiesampioene
sout en vars gemaalde peper
500 ml (2 koppies) room
200 g nat biltong, gekerf
15 ml (1 eeetlepel) vars pietersielie, gesnipper
250 g linguini-pasta

Verhit die olie in ‘n pan en braai die sampioene ‘n paar minute tot geurig. Geur met sout en peper.
Sit die room by en bring tot kookpunt. Verlaag die hitte en laat prut tot die sous effens verdik.
Sit die nat biltong en pietersielie by en roer ‘n paar minute.
Kook die pasta in soutwater tot al dente, dreineer en meng dit by die biltongmengsel.
Resep geplaas deur Marie Rheeder Troskie

MAKLIKE MELKTERT-MIKROGOLF

MAKLIKE MELKTERT-MIKROGOLF
Ek maak hom gereeld flop vry
1 blikkie kondensmelk
1 blikkie melk
2 blikkies warm water KLITS AL DIE BESTANDDELE SAAM

2 eetlepels botter
4 eiers
6 eetlepels hoogvol mielieblom (mazena)
knippie sout
1 teelepel vlapoeier kan ook bygevoeg word.
Meng alles by die melkmengsels

Vir kors
pakkie tennisbeskuitjies of krummels gemeng met die 2 eetlepels botter.
Pak die beskuitjies in die tertbak of druk die krummel/botter mengsel vas in die tertbak as kors.

Mikrogolf 7 minute op hoog, haal uit, klits weer, mikrogolf weer 5 min op hoog, haal uit, klits weer tot romerig, mikrogolf weer vir 3 min op hoog, haal uit klits weer goed.
Gooi oor krummels – laat afkoel – strooi kaneel bo oor.
Bron: Marie Rheeder Troskie

CHOCOLATE SWISS ROLL WITH ORANGE FILLING

CHOCOLATE SWISS ROLL WITH ORANGE FILLING
Orange mousse filling:
100 ml water
25 ml gelatine
250 ml orange juice
125 ml sugar
1 m salt
4 egg yolks
rind of 2 oranges
250 ml cream
Sponge the gelatine in the water.
Put the orange juice, sugar, salt, egg yolks and orange rind in the top part of a double boiler and beat together.
Heat over hot water until thick and creamy whilst stirring the mixture from time-to-time.
Remove from heat, add the gelatine and mix thoroughly. Let the mixture cool down until stiff but still spreadable.
Beat the cream until stiff and fold into the gelatine mixture.
Swiss roll:
5 large eggs, separated
180 g castor sugar
250 ml cake flour
50 ml cocao powder
7.5 ml baking powder
2 ml salt
45 ml cold water
extra castor sugar for dusting
Pre-heat the oven to 180ºC.
Grease a Swiss roll tray and line with baking paper.
Beat the egg yolks and gradually add the egg yolks, beating all the time until creamy.
Sift the flour,cocoa, baking powder and salt together.
Beat the egg whites until stiff.
Add the sifted dry ingredients with the egg whites and water to the egg yolk mixture. Fold in using a metal spoon.
Spoon into the prepared Swiss roll tray and bake for 15 to 20 minutes.
Turn out onto a clean kitchen cloth that has been dusted with castor sugar. Roll up with the help of the cloth and cover with another clean damp kitchen cloth and cool a bit.
Unroll and spread the filling onto the cake. Roll up again and dust with more castor sugar.
Cool down completely before serving.

Alet van Zyl
‘n Voorstel, ek sal versuikerde stukkies lemoenskil ingooi en donker sjokolade – daar’s geen lekkerder kombinasie as lemoenskil en donker sjokolade nie… jy kan selfs bietjie neute insit… dis HEERLIK!

LEMON CURD PUDDING

lemon curd pudding jill-nita
LEMON CURD PUDDING

Less than 1 hour
Serves: 4

Main Ingredients
60 ml butter
125 ml white sugar
3 ml vanilla
60 ml grated lemon peels and juice
2 extra large free range egg whites, separated
125 ml self raising flour
300 ml low fat milk

Preheat oven to 200ºC.
Cream butter, sugar, vanilla and lemon peel in a mixing bowl.
Add egg yolks and flour.
Beat in milk and 3 Tbsp (45ml) lemon juice until mixed well.
Whisk egg whites until stiff peak stage, add flour mixture and fold to combine.
Pour into a medium-sized, greased ovenproof dish.
Place dish into a roasting pan and three quarter-fill with water.
Bake for about 30-45 minutes or until top has set and pudding is spongy and golden.
More good ideas:

Swap lemon juice and peel for orange or lime.
Stir some chopped or flaked almonds through
the batter.

Foto: Jill-nita Wenger

HEEL INGELEGTE GROEN VYE

HEEL INGELEGTE GROEN VYE
Ek gee dit net soos die tannie dit vir my gegee het:
1. Pluk die vye as dit mooi uit geswel is, maar nog nie te groot nie. Die blommetjie op die vy se bassie moet nog nie oop wees nie. Liefs voor die 10 de oktober as dit nie n baie koue jaar was nie.
2. Weeg die vye en skryf die gewig neer.
3. Sny steeltjies in mooi skerp punte soos jy n stok sou skerp maak. Sit dit dan oornag in n skottel wat 2 eetlepels sout vir elke 50 vye.
4. Was dit die volgende oggend af en sny ‘n kruisie deur die blommetjie op die bssis van die vye.
5. Kook nou jou vye tot sag in genoeg water met ‘n lekker skoot blou viterjoel in die water (so 10 ml op elke 2LT water) om die vye mooi groen te laat vertoon in die bottle anders raak dit bruin.Hou jou pot se deksel op.
6. As die vye sag is sal die agterkant van n vuurhoutjie maklik deur die vel van die vy glip.

7. Dreineer nou die water af en dryneer die vye baie goed. Druk elke vytjie saggies om van oortollige water ontslae te raak.
8. Kook stroop:
1 pond suiker en 2 koppies water vir elke koppie suiker. Voeg dan ‘n halwe teelepel Aluin kristalle (by die apteek beskikbaar) by elke mengsel stroop om suiker sand te vermy.
9. Waneer die stroop kook sit jou vye een vir een by en kook stadig met ‘n skuins deksel op die pot. Sowat 2 tot 3 ure . As die stoop min word gooi kookende water bietjies by om aan te vul soos die kooksel aan kom. Die skuins deksel verhoed dat die stroop te gou weg kook.
10. Dit hoef nie warm gebottel te word nie, maar maak seker jou bottels is sterile skoon om muf ens. te voorkom. As jou stroop nie genoeg is nie kan jy nog by kook of jy kan die vye vries in ‘n roomys bak. Dit vries heerlik.
Hierdie is my vriendin wat reeds oor die 70 is. Lief jou BT Coetzer.
Sy het my so baie geleer.

Resep geplaas deur Emelia Lans Brown

CHERRY BOMBS

cherry bombs

CHERRY BOMBS
My eie Cherry Bombs!Julle, ek het vandag ‘n groot flop gemaak, met ‘n goeie einde!

Ek wou’n nuwe sjokoladekoek resep probeer in ‘n ringkoekpan. Toe die koek gaar is was ek te haastig en het die ringkoekpan se knip losgemaak voordat die koek afgekoel het. Dit breek toe in ‘n halfmiljoen stukkies!! Ek het egter die koek heeltemal laat afkoel, dit gekrummel en met ‘n bakkie versiersel wat ek in die vrieskas gehad het van ‘n vorige wortelkoek, gemeng. Ek het dit toe vasgedruk om Maraschino kersies en in warm gesmelte sjokolade gedoop. Dit het afgekoel op die waspapier en hier is die eindresultaat.
Soos ek altyd vir familie en vriende sê: As jy wil deel in my suksesse, moet jy deel in my floppies ook!

RESEP EN FOTO: Joey Venter

MILO MALVAPOEDING

MILO MALVA POEDING
Resep geplaas deur Petra Pretorius
Foto: Sarie Van Vuuren‎
FOOD LOVERS RECIPES
Voorverhit oond 180 ºC.
Klits saam in mengbak:
250 ml suiker
20 ml sagte botter
1 groot eier
Meng die volgende saam:
250 ml melk
10 ml asyn
10 ml vanilla geursel
Sif die volgende saam:
275 ml bruismeel
5 ml koeksoda
¼ teelepel sout
100 ml milo

Meng melkmengsel om die beurt met meelmengsel by eiermengsel.
Skep in gesmeerde oondbak en bak vir 30 tot 40 minute tot gaar. Giet volgende sous oor.Smelt in kastrol:
100 g blok milosjokolade
125 ml room
160 ml melk
30 ml botter
80 ml milopoeier
Giet oor gaar poeding en bedien met roomys of room.