Category Archives: Brood / Bread

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SUE SE BROOD

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SUE SE BROOD
7 koppies meel
4 koppies lou warm water
2 teelepels sout
1 pakkie gis

Meng alles saam, sit in brood panne en laat rys tot dubbel die grote.
Bak vir 1 uur teen 180ºC of tot gaar.
Ek het bietjie olie op my hande gesmeer om die deeg beter te hanteer.
Smeer bietjie botter bo op sodra dit uit die oond kom.
Foto en resep: Sue Pretorius

ALMOND TOAST

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ALMOND TOAST
Slice partially cooked loaf and freeze. Bake as many slices as required at any time straight from the freezer. A combination of macadamia nuts, peacans, walnuts and pistachios makes a delicious alternative to almands. Beautiful biscuits to serve with tea, after dinner or as an accompaniment to soft desserts, such as mouse.
4 egg whites
Pinch of cream of tartar
1/2 cup caster sugar
1 cup plain flour, sifted
3/4 cup almonds
Few drops almond essence

Pre heat oven to 200ºC and grease a small loaf tin.
Beat egg whites with cream of tartar till stiff peaks form. Gradually add sugar, beating constantly until stiff. Lightly fold in flour, almonds and essence.
Spoon mixture into prepared tin and bake for 30-35 min. Cool for five minutes then turn onto a wire rack to cool completely.
Cut loaf into wafer-thin slices with a sharp, thin-bladed knife. Place on a ungreased baking tray. Reduce oven temperature to 150ºC and bake again for 10-15 minutes. Cool and store in a airtight container.
Recipe and Photo: Nicolette Papas

PEPERKOEK – ONTBIJTKOEK – KRUIDKOEK

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PEPERKOEK – ONTBIJTKOEK – KRUIDKOEK
Vandaag een heerlijke peperkoek gemaakt. Dit is een kruidige zoete koek.
Er bestaan verschillende varianten met benamingen zoals; ontbijtkoek en kruidkoek.

500 gram zelfrijzend bakmeel
500 gram bruine suiker
2 theelepels kaneel
2 theelepels gemalen kruidnagelen
2 theelepels gemalen nootmuskaat
5 deciliter kokende melk

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