ELZETNA SE PERSKE-HOENDER
1,5 kg hoender dytjies/boudjies
3 medium uie in groot ringe gesny
kookolie om in te bak
1 groot blik perskes (skywe)
34 g bisto/maizena of verdikkingsmiddel na keuse
sout en Peper Continue reading
Author Archives: Sonja
GEBAKTE SJOKOLADEPOEDING
GEBAKTE SJOKOLADE POEDING:
250 ml koekmeel
15 ml bakpoeier
2 ml sout
5 ml Vanilla geursel
60 ml botter
190 ml suiker
1 eier
18 ml kakao
190 ml melk Continue reading
HERTZOG COOKIES
HERTZOG COOKIES
500 ml cake flour
5 ml baking powder
2 ml salt
40 ml castor sugar
125 g butter
3 large eggs , separated
45 ml water
200 g apricot jam
300 ml sugar
500 ml desiccated coconut Continue reading
CHOCOLATE MAGIC CUSTARD CAKE
CHOCOLATE MAGIC CUSTARD CAKE
One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.
4 eggs, at room temperature
1 teaspoon Vanilla extract
1 and 1/4 cup sugar
110 g butter (1/2 cup), melted and cooled
1/2 cup all purpose flour
1/3 cup and 2 tablespoons unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting Continue reading
SPOON BREAD
SPOON BREAD
Mix 5cups cake flour
1 tsp salt
2 tsp sugar
1 pkt instant yeast
Mix 1 & half cups boiled water
1 & half cups cold water
1 tsp white vinegar Continue reading
NO BAKE CHOCOLATE OATS COOKIES
NO BAKE CHOCOLATE OATS COOKIES
½ koppie botter
2 koppie suiker
½ koppie melk
4 tablespoons cocoa
½ koppie peanut butter
3½ koppie oats
2 tablespoons vanilla essence
Bring 1ste 4 tot kookpunt, kook vir 1 min,
Voeg ander 3 bestanddele by en skep lepels vol op wax papier tot afgekoel.
RESEP: Onbekend
FOTO: Lelane van der Walt
LIZELLE SE MAKLIKE HOENDERPASTEI
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Posted in Hoender/Chicken, Pasteie en Pasteitjies / Pies Large and Small
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Posted in Hoender/Chicken, Pasteie en Pasteitjies / Pies Large and Small
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LIZELLE SE MAKLIKE HOENDERPASTEI
4-6 hoenderborsies, ontbeen
1 ui gesny
knippie sout
gesnyde sampioene
swartpeper
3 eetlepels blatjang
1/2 pakkie hoenderroomsoppoeier
1/2 pakkie bruinuiesoppoeier
300 ml kookwater
1 rol blaardeeg
1 eier Continue reading
CREAM HORNS
CREAM HORNS
1 x 400 g packet puff pastry
1 large egg, beaten, to glaze
icing sugar, for dusting
CHANTILLY CREAM
200 ml very cold fresh cream
15 ml castor sugar
Roll out the pastry and trim to a rectangle measuring 60 x 10 cm.
With a sharp knife, cut the pastry into ribbons approximately 1 cm wide.
Brush one side of each pastry strip with a little egg.
Thoroughly grease 24 cream – horn tins (metal cones made for this purpose). Continue reading
NUTTY RUSKS
NUTTY RUSKS
1 kg self raising flour
10 ml salt
10 ml baking powder
250ml crumpled weetbix
250 rolled oats
250 ml sunflower seeds, pref. roasted
250 ml pecan nuts, chopped
125 ml coconut
500 ml breakfast fibre
500 ml brown sugar
2 extra large eggs
500 g butter, melted
500 ml buttermilk, or sub with half/half milk & cream soured with lemon juice
1 green apple, grated (MAGIC INGREDIENT, do not omit this, use red if you don’t have a green one) Continue reading
SKOONMA SE LEKKER BEETSLAAI
SKOONMA SE LEKKER BEETSLAAI
My oorlede skoonma se slaai resep:
Rasper gaar bete.
Suig ‘n koppie beetwater deur ‘n filter (koffie of olie), gooi half koppie asyn, suiker na smaak (so 45 ml) by.
Meng beetwater met maizena, hang af hoeveel beet jy maak, ongeveer 1 hoog vol teelepel maizena.
Klits een eier en meng met water waarin maizena gemeng is
Kook beetwater/asyn, en gooi eier/maizena mengsel by. Kook tot dik.
Gooi gekapte rou uie in as jy dit van stoof afgehaal het.
Roer by beet.
Dit hou tot ‘n week in die yskas. Maar nie as ek naby is nie.
BRON: Kiti De Jager