FANCY HOLLANDAISE SAUCE

FANCY HOLLANDAISE SAUCE
2 tablespoons white wine vinegar
2 tablespoons water
1 teaspoon lightly crushed white peppers
4 egg yolks
1 cup unsalted butter
juice of 1/2 lemon
pinch of cayenne pepperStart melting the butter over medium-low heat. The white goo at the top is the milk solids separating. As the milk solids bubble up, skim them off with a spoon until you’re left with the pure butterfat.First mix vinegar, water and peppercorns in a small pot and bring to a bowl. Lower heat and simmer for 1 minute (should be reduced to 2 1/2 tablespoons). Remove it from heat and set aside. Now bring a small pot of water to almost a boil and set a heat proof bowl over it, slip your yolks into it and whisk, whisk, whisk. Whisk your little heart out.

Now, with the egg yolks whisked into submission, remove from heat and whisk in the butter. Then whisk in the cooled vinegar mixture and then the lemon and cayenne.

Now sneak a taste with a crust of bread. The French always say “a crust a bread”, like a soft piece of bread isn’t worthy or something. If your sauce starts to separate, it’s totally a visual thing it will still be amazing, but if you need to fix it (or as The Cook’s Book says “returned to respectability”) by slowly whisking in a fresh egg yolk. Pour over a gently fried egg on an English muffin or biscuit.

Posted by – Joey Kruger

PETRA SE BROODPOEDING

PETRA SE BROODPOEDING
Vir broodpoeding is daar baie resepte, maar die een is van die beste wat ek al gemaak het.
5 dikkerige snye witbrood
1 liter melk
5 eiers
200 g (250 ml) suiker
25 ml vlapoeier
5 ml vanilje geurselkaneel
klontjies botter/margerien

Verhit die oond tot en met 180°C.
Smeer ‘n oondvaste bak van so 30 x 20 x 5 cm.
Sny die broodkorsies dun af en week die snye in die melk tot goed sag.
Maak die brood fyn en voeg dit by die melk waarin dit geweek het.
Voeg die eiers, suiker, vlapoeier en geursel by en klits alles saam tot dit goed gemeng is.
Giet die mengsel in die bak strooi kaneel oor en sit die klontjies margarien bo op.
Bak die poeding ongeveer 30 min of tot gestol.
Dit word stywer namate dit afkoel.
Sit die poeding lou warm voor.
Petra Pretorius

KLAPPERYS

coconut_ice

KLAPPERYS
750 ml suiker
397 g kondensmelk
200 ml water
750 ml klapper
‘n paar druppels pienk geursel
5 ml vanielje geursel
knypie kremetart

Plaas suiker en water in ‘n swaarboomkastrol en roer oor lae hitte tot die suiker opgelos is. Voeg kondensmelk by en roer tot dit kook. Voeg kremetart by en laat kook sonder om te roer totdat mengsel sagtebalstadium bereik. Verwyder van stoof, voeg klapper en vanielje by en klop mengsel tot dik en romerig. Gooi die helfte van die mengsel in 180mm vierkantige pan. Kleur die res van die res met kleursel en gooi oor die wit laag. Laat afkoel en sny in vierkante wanneer gestol.

Geplaas deur Petra Pretorius

KOFFIE KARAMEL BRANDEWYNKOEK

KOFFIE KARAMEL BRANDEWYNKOEK
Resep en foto: Marietjie Nel
FOOD LOVERS RECIPES
1 koppie koekmeel
4 teelepels bakpoeier
4 hoogvol teelepels koffiepoeier
1 koppie suiker
2 ml sout
125 ml kookwater
125 ml kookolie
4 ekstra groot eiers geskei
Voorverhit oond tot 180ºC.
Sif meel, helfte van bakpoeier, suiker en sout saam en voeg die koffiekorrels by.Meng die kookwater en olie en voeg by die droë bestanddele en meng goed.
Voeg die eiergele by en meng goed.
Klits eierwitte styf met oorblywende bakpoeier en vou by die meel en eiermengsel in met ‘n metaallepel.
Skep in gesmeerde pan van ongeveer 22 cm x 22 cm en bak ongeveer 35 minute of tot gaan in die voorverhitte oond.

Stroop:
150 ml suiker
50 ml brandewyn
375 ml water
5 ml vanilla
2 eetlepels koffie
Kook die bestanddele saam vir 5 min. Steek gate in die warm tert sodra dit uit die oond kom en giet die stroop bo-oor.
Bo-laag:
1 blik karamel kondensmelk
1 pakkie “butterscotch” kitspoeding
1 koppie melk
250 ml vars room
1 Flake sjokolade
Meng die kitspoeding met op die tert, smeer die room- en poedingmengsel bo-op die kondensmelk en krummel die Flake oor.
Lyk ingewikkeld maar is nie en dis heerlik – geniet julle

NEW YORK CHEESE CAKE

new york baked cheesecake
NEW YORK CHEESE CAKE
Base
310 ml cake flour
3 ml baking powder
125 g butter or margarine
60 ml castor sugar
1 extra large egg yolk

Filling
750 g smooth cream cheese
375 ml castor sugar
5 ml caramel or vanilla essence
45 ml cake flour
4 extra large eggs beaten
60 ml fresh cream

Base:
Sift flour and baking powder together, rub in butter with fingertips until it resembles breadcrumbs. Add castor sugar and egg yolk and knead lightly to a soft pastry. Grease and line a 23 cm loose-bottom springform pan, press out pastry onto paper base and side of pan.
Bake blind in a pre-heated oven at 190 ºC for about 10 minutes. Leave to cool slightly.

Filling:
Whisk cream cheese, castor sugar, essence and flour until smooth. Gradually add eggs and stir in lightly with cream. Pour filling into pastry base and bake in a preheated oven at 160 ºC for 10 minutes. Reduce temperature to 140 ºC and bake further for 70 minutes.
Switch off oven and leave in oven for another 15 minutes. Leave to cool in pan, remove. Remove from pan and decorate with fresh fruit of choice.

Recipe posted and photo: Leanne Thurston Coetzer

OREO SJOKOLADE MUFFINS MET ROOMVERSIERING

oreo muffins

OREO SJOKOLADE MUFFINS MET ROOMVERSIERING
500 ml koekmeel
160 ml kakao
10 ml bakpoeier
knippie sout
125 ml suiker
330 ml melk
80 ml sonneblomolie
2 groot eiers
5 ml vanieljegeursel
1 pak oreos

Versiering:
250 ml vars room
5 ml Vanilla essense
Verhit oond tot 180°C. Voer ‘n muffinpan uit met papierbakkies en spuit die bakkies met Spray & Cook. Sif die meel, kakao, bakpoeier en sout saam in ‘n groot mengbak. Voeg die suiker by en meng goed.. Klits die melk, olie, eiers en vanieljegeursel saam. Vou dit by die meelmengsel in, maar moenie te veel roer nie. Plaas een oreo onderin papierbakkie. Verdeel die deeg in die muffinpan Bak vir 20minof tot toetspennetjie skoon uitkom
Klits 250 ml vars room styf , voeg essense by en maak oorblywende Oreos baie fyn en meng met room. Versier muffins met room
RESEP EN FOTO: Carol Elliott Claassen

SKUIMKOEK – ANGEL CAKE

SKUIMKOEK – ANGEL CAKE
Resep: Sharon Gien-Cambier
FOODLOVERS RECIPES
1 koppie eierwitte (6 – 10 eiers)
1 ¼ koppie gesifte strooisuiker
1 teelepel kremetart
1 koppie koekmeel
¼ teelepel sout
1 teelepel vanilla geursel
½ teelepel amandelgeursel

Klits die eierwitte en die sout met ‘n eierklitser tot dit begin styf word.
Voeg die kremetart by en klits tot dit styf is maar nie droog nie.
Sif die meelblom en die suiker 4 keer saam en vou dit liggies met ‘n vurk in die eierwitte.
Vou die geursel saam in. Gooi die mengsel in ‘n ONGESMEERDE koekvorm in.
Gebruik ‘n pan met ‘n gaatjie in die middel, soos vir suikerbrood.
Bak 50 minute lank in ‘n stadige oond van 150ºC verminder dan die hitte en bak ‘n verder 10 minute lank.
Keer die koekvorm op ‘n koekrakkie om, laat dit so afkoel en haal dan die koek versigtig daaruit.
DAAR IS GLAD NIE EIERGEEL IN NIE – veersag!

GERMAN QUARK CAKE

GERMAN QUARK CAKE
120 g caster sugar
100 g butter
3 eggs
500 g Quark
1 teaspoon vanilla essence
1 teaspoon lemon rind, grated
1 teaspoon lemon juice
60 g cake flour
1 teaspoon baking powder

Preheat oven to 175 ºC.
Beat together the first seven ingredients till well blended.
Mix baking powder with flour and sift. Fold into the quark mixture.

Butter and flour a loaf pan. Pour batter into it.
Bake for 45-55 minutes until top is lightly browned. Remove from heat – it will flop down again when cool; that’s normal.
(Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.).

NOTE: As a long-time resident of the Black Forest, I can speak authoritatively on Quark, which is a delicious soured whole milk product. It is made at home by letting whole milk sour and then draining away the whey. It resembles sour cream, but is soured milk minus the whey. The Austrians indeed call it “Topfen” or “Pot Cheese”—when in USA I have sought it in vain. I have looked for substitute for cooking/baking and have most often been referred to Cream Cheese or Ricotta or Mascarpone. I have also pressed all the liquid our of Cottage Cheese and pressed the curds through a sieve.

BRINEEL DU TOIT

MAKE YOUR OWN ICING SUGAR

MAKE YOUR OWN ICING SUGAR
To make one cup of icing sugar you’ll need:
1 cup of granulated white sugar
1 tablespoon of cornstarch
A blender
Place the sugar in the blender, then pulse until the sugar turns to very fine powder. Don’t just put the blender on high and leave it for a minute as the heat generated by the blender blades can burn the sugar. Pulsing for a few seconds, then checking the sugar, then pulsing again will prevent the sugar from becoming overheated.
Once your sugar has achieved the right consistency, place a tablespoon of cornstarch (your homemade binding agent) into the blender and pulse for a couple of seconds to mix thoroughly. Don’t be tempted to throw the cornstarch in with the sugar right at the start as it will hinder the sugar powdering process and will also contribute to the generation of unwanted heat.

Petra Pretorius

SLOW COOKER OXTAIL

SLOW COOKER OXTAIL
Posted by Joey Kruger
FOOD LOVERS RECIPES
2 large onions, cut into rings
oil for frying
salt/pepper seasoned flour
1½ kg – 2 kg oxtail, cut into 5 cm (2″) pieces
around 500 ml boiling water
75 ml white vinegar
75 ml brown sugar
4 – 6 carrots, peeled and cut into rings
500 g baby potatoes, peeled, if still a little big, cut into half
½ – 1 packet of oxtail soup powder

Saute the onions in a little oil until soft and slightly brown, remove from pan and keep aside.
Roll the oxtail pieces in the seasoned flour and fry all sides until just browned.
Place the oxtail, together with the sauteed onions in the slow-cooker, cover with boiling water, add the vinegar and brown sugar, cover with lid and cook on HIGH for 4 hours.
Add the carrots and potatoes to the slow-cooker and cook on high for another 2 – 3 hours until the veggies are soft.
Add the oxtail soup powder to thicken (½ pack should do – but check after another 5 minutes) and cook until thickened 5 – 10 minutes.
Serve over lots of rice or mashed potatoes – very saucy indeed!