GIDEON SE HOENDERMAGIES
800 g hoendermagies, skoongemaak
½ teelepel wit peper
½ teelepel swart peper
1 teelepel sout
½ koppie tamatiesous
¼ koppie balsamiese asyn
¼ teelepel rissie vlokkies
1 teelepel knoffel vlokkies
¼ koppie bruin asyn
1 groterige ui, opgekap
4 eetlepels suiker
Author Archives: Wilmien
HOENDERPASTEIROL
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Posted in Pasteie en Pasteitjies / Pies Large and Small, Rolkoek / Roulade
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Posted in Pasteie en Pasteitjies / Pies Large and Small, Rolkoek / Roulade
Leave a comment
RASBERRY AND WHITE CHOCOLATE MOUSSE CAKE
RASBERRY AND WHITE CHOCOLATE MOUSSE CAKE
Ingredients
Melted butter, to grease
4 eggs
155g (3/4 cup) castor sugar
115g (3/4 cup) plain flour
35g (1/4 cup) cornflour
5ml (1 tsp) baking powder
50g butter, melted
125ml (1/2 cup) Frangelico liqueur
300ml thickened cream
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RICOTTA TART
RICOTTA TART
Dough:
210 g cake flour
80 g sugar
90 g butter cold
rind of 1 small lemon
1 egg
1 teaspoon vanilla essence
Place dry ingredients in bowl add cold butter mix and crumb.
Add vanilla, egg and lemon rind.
Remove and knead until dough comes together.
Place baking paper in a pie dish and lay dough on top. Continue reading
