BASIESE BAKKERSMENGSEL
1 kg koekmeel
10 ml sout
20 ml bakpoeier
375 g bakkers margarien of botter, koud grof gerasper
Plaas al die bestanddele in ‘n voedselverwerker en verwerk tot fyn soos broodkrummels.
Stoor in lugdigte houers in die yskas vir 3 maande. Gebruik soos nodig.
Kaasskons:
1 ½ koppie bakkersmengsel
2 teelepels bakpoeier
70 g (½ koppie) koekmeel
30 ml (2 eetlepels) wit- of bruinsuiker
1 koppie Cheddarkaas, gerasper
1 medium eier, geklits
125 ml (½ koppie) volroommelk
Voorverhit die oond tot 190ºC en smeer ‘n bakplaat.
Meng die droë bestanddele en die kaas saam in ‘n mengbak. Maak ‘n holte in die meelmengsel en voeg die eier en melk by.
Gebruik twee tafelmesse en sny die melk en eier liggies in die meelmengsel in. Moenie die deeg oorbewerk nie, indien daar nog wit meel dele sigbaar is, is dit nie ‘n probleem.
Keer die deeg uit op ‘n meelbestrooide oppervlakte en druk dit liggies plat tot ongeveer 3 cm hoog.
Druk skonvorms uit met ‘n koekie drukker of maak een groot skon. Plaas die deeg op die gesmeerde bakplaat en druk die res van die deeg, indien daar oor is, weer liggies aanmekaar en verwerk.
Bak in die voorverhitte oond vir 20 – 25 minute. Bedien die skons louwarm.
Porsies: 6 – 12 skons afhangende van grootte. Een groot skonwiel kan ook mooi lyk, asook deeg in kolwyntjie panne gebak. Geniet en speel lekker.

Broskorsdeeg:
2 koppies bakkersmengsel
1 groot eiergeel
4 eetlepels kouewater
Plaas bestanddele in ‘n voedselverwerker en draai die lem totdat die mengsel ‘n bol vorm. Haal uit en druk die deeg plat. Plaas dit in ‘n sakkie en verkoel die deeg vir 20 minute voordat dit uitgerol word.
Gebruik die deeg in alle pasteiresepte soos voorgeskryf.
Wenk:
Die deeg kan rou gevries word vir maksimum 4 maande.
Porsies: Genoeg vir 12 handpasteie van palmgrootte of een groot pastei vir ‘n pasteibak.

Plaatkoekies:
2 koppies bakkersmengsel
1 teelepel bakpoeier
1 ml koeksoda
30 ml (2 eetlepels) witsuiker
200 ml melk
1 ekstra groot of groot eier
Klits die bestanddele saam in ‘n mengbak en laat die deeg vir 20 min rus om te verdik.
Bak lepelsvol deeg op mediumwarm plaat in ‘n kleefvrye pan sonder enige olie.
Bedien warm.
Resep geplaas: Santie Carelse

MAAK JOU EIE WASPOEIER
Olga Roux:
1 cup salt
2 cups baking soda
2 cups Borax (if you don’t have borax, grate sunlight hard soap fine and use in place)
I have not tried this. Blend all ingredients and store in a damp-proof, air-tight container. Use a hearty scoop per wash. Finish your all-natural wash with a cup of white vinegar in place of the fabric softener, for a clean-smelling, soft and squeaky-clean laundry load.
Susan Du Plessis Jordaan:
Om jou waspoeier te vermeerder:
2 kg waspoeier
500 g koeksoda
1 kg growwe sout
Meng saam en gebruik soos gewoonlik. Dit hou jou wasmasjien skoon en wasgoed sag.
Teresa Hill Opperman:
‘n Proppie wit asyn (in plek van wasgoedversagmiddel) in die uitspoelwater hou die wasgoed lekker sag.

GESTOOMDE VRUGTE
125 ml gemengde droë vrugte
125 ml water
15 ml suiker
kaneel of naeltjies (optioneel)
Week die droëvrugte oornag in water.
Mikrogolf die vrugte op hoog vir 2 minute.
Voeg suiker by. Mikrogolf vir 1 minuut.
Haal die kaneel/naeltjies uit voor opdien.

Voorstelle:
Bedien op mieliepap.
Bedien met koue jogurt.
Bedien met vla.

Resep geplaas deur Morné Van Der Merwe

GIDEON SE KAIINGS
Ek kon nie meer my lus hou vir n lekker krakerige crackling nie en vandag het hulle gekry en tog te heerlik gekom lekker krakerig
Sny die varkvelle in blokkies nadat die meeste vet afgesny is
Pak op n bakplaat wat met foelie uitgevoer is nadat ek dit alkante met olyf olie en sout gesmeer het
As dit uitgepak is sprinkel liggies met n bietjie koeksoda en paprika asook n bietjie chilliepoeier na smaak
Dis heerlik as dit in die oond was vir 10 tot 15 min op 200 ºC en dan vir n klein rukkie gegrill was.
Pak dit uit op handoek rol om effe te dreineer.
Foto en resep: Gideon Louw

VERSUIKERDE LEMOENSKILLE
Ek het gisteraand die lemoenskille gedoen en het baie mooi gekom.
Dit kan gebruik word vir op ‘n kaasbord en ook vir versiering van koeke byvoorbeeld.
Die skil van vier lemoene word afgeskil en al die wit aan die binnekant word met ‘n dun skerp messie uitgesny.
Dit word in dun repies met ‘n skêr geknip of met ‘n skerp mes gesny.
Gooi dit dan in ‘n bak en gooi kookwater oor sodat dit bedek is en los vir 2 minute en dreineer.
Plaas dit dan in ‘n klein kastrol en voeg by 80 ml water en ook 80 ml suiker.
Kook dit nie te vinnig sonder om te roer tot al die water weggekook is.
Verwyder uit die kastrol en pak oop op ‘n bord of waspapier.
Resep en Foto: Gideon Louw

IDEAS WITH CURRY LEAVES
Elize de Kock
Pluck the curry leaves from the trees and wash them well. Drain well and spread them out on a clean cloth. Once it is completely dry, take a handful and spread it on a glass plate and microwave on 80% power for approximately 1 and a half minutes. Remove from microwave and spread it on another plate, once cool, store in an airtight container. We are very fortunate to have a tree in our garden.
Curry leaves can be fried in oil and used as an accompaniment to curries, make chivda as a snack with some curry leaves. I like it much more than potato crisps.

Posted by Nicolette Papas
Remove the curry leaves from the stems, wash them well in water. Put all the curry leaves on a large kitchen towel and gently pat them dry. Arrange them on a  large steel plate. Now cover the  large seive or perforated plate or cover. This is not essential. You can keep the curry leaves directly in the sun.
Keep the curry leaves in the sun for 2-3 days. Once they become dry and crisp, store them in an air tight container.
You can store curry leaves outside or in the fridge.  Use the curry leaves whenever you want to add it to your recipes. The food that you cook will have the taste and aroma of these curry leaves, so don’t worry on that.

Anthea Olivia Joseph
I freeze mine in masala or curry powder.

Francis Van der Byl
I simply place in cool drawer inside refrigerator, after two weeks place in airtight jar. Color is retained perfectly, use as and when required.👍

Angie Manser
Freeze in Ziploc.

Photo:  Elize de Kock

KLUITJIES
Resep: Ronel Koekemoer
FOOD LOVERS RECIPES
2 koppies koekmeel
4 teelepels bakpoeier
1 teelepel sout
¼ teelepel peper
1 groot eier, geklop
2 eetlepels botter, gesmelt
¾ tot 1 koppie volroom melk
kruie soos pietersielie (opsioneel)

Meng alles bymekaar en breek klein bolletjies af. Pak hulle versigtig bo-op die bredie terwyl dit vinnig kook (met spasie tussen hulle sodat hulle kan rys), sit die deksel op en draai die hitte af sodat dit net prut.
Dit vat gewoonlik so 20-30 minute afhangend van die grootte – jy kan maar toets na 20 minute, Moenie die deksel voor 20 min oplig nie.

SALPETER TABEL
tabel vir vinnige verwysing
basiese resep:
25 kg vleis
500 gr – 1 kg sout
opsionele byvoegings, op 25 kg vleis. 180 gr Bruinsuiker
20 gr salpeter
20 gr koeksoda
12.5 ml peper
Speserye (Kies net 1 om saam met peper te gebruik)::
100 gr anys
80 -160 gr koljander
5 ml wonderpeper
12,5 ml knoffelsout.
Vir die wat wonder oor die funksie van Koeksoda.
Dit help voorkom dat die vleis muf.
Resep: Anna Venter

POTJIE RING GROOTTES
Met riglyne van persone wat kan eet

DIFFERENT USES FOR DIFFERENT VINEGARS
White or spirit vinegar:
Since it contains a higher percentage of acidic content, it is more ideal as a household cleaning agent. It provides an eco-friendly solution for eliminating dirt and foul odor on a wide range of materials such as fabric, metal, glass, fur, tiles, and many others. It can also be used as a urine-cleaner for pets, as well as a natural herbicide or weed killer. White vinegar does not contain ammonia; it cleanses thoroughly without leaving any strong or harmful smells.

Distilled vinegar:
Being the milder variation, is more suitable for cooking, flavoring, food preservation, or as a food additive. Additionally, it can be used as a household remedy. For instance, it is an effective way of curing or preventing athlete’s foot and warts. It is also very helpful in relieving sunburn and prevents the skin from peeling or blistering.

Good Vinegars For Pickling:
Distilled White Vinegar: This is by far the most common choice for pickling. The acidity content is nearly always high enough and the flavour is mellow and the colour of your produce is going to stay the same because it is clear.

Malt Vinegar:
This vinegar made from malted barley is another prime contender. It is often quite a dark brown so will colour the food you are pickling a shade of brown and it has a fairly bold flavour so is best used with high flavoured produce.

Cider Vinegar:
Cider vinegar is a moderately coloured vinegar. It is important to check the acidity before using cider vinegar for pickling as some may not be over 5% acidity. It has a fairly distinct flavour so it is best used to pickle produce that can stand up to the flavour.

Wine Vinegar:
It is important again to check the acidity here which may be either higher than 5% or lower if the vinegar has been made to dress salads it could only be 4% so should not be used. Wine vinegars are usually delicately flavoured and of course, red wine vinegar is coloured but can be used in combination with flavourful vegetables to make some great pickles.

Note:
The most important thing to consider when choosing a vinegar to pickle with is the acidity content. If you cannot verify the level of acid in the vinegar then you should not use it.
Information posted by Elize de Kock