VINNIGE KRUIEBOLLETJIES

Lewer 12 groot bolletjies
Rystyd: 40 min.

1 kg koekmeel
2 pakkies (10 g elk) kitsgis
10 ml (2 teelepel) bakpoeier
10 ml (2 teelepel) suiker
10 ml (2 teelepel) sout
10 ml (2 teelepel) gedroogde gemengde kruie
10 ml (2 teelepel) droë knoffelvlokkies
1 liter (4 koppies) louwarm water

Voorverhit die oond tot 180 °C en smeer die holtes van ’n muffinpan

Sif die meel, gis, bakpoeier, suiker en sout saam in ’n groot bak. Voeg die kruie en knoffelvlokkies by en meng goed. Maak ’n holte in die middel en voeg die water by.
Meng tot ’n taaierige deeg vorm. Bedek en laat 10 minute rus. Skep die deeg in die muffinpanne tot dit driekwart vol is en laat 30 minute rys.
Bak 30 minute of tot ’n toetspen skoon uit die middel kom.

Foto:  Rina Kleinhans
Nota:  Ek het met 500g glutenvrye broodmeel, 200g gewone wit broodmeel, 50g semels en 250g koekmeel gebak dit was bietjie slap maar het heerlik gekom.  Maak seker jy smeer jou pannetjie baie goed, spuit alleen in nie goed genoeg nie

GEEN GIS ROLLETJIES
Yummy aandete! Vark fillet, geen gis rolletjie en slaai!
Vark fillet:
Safari legendary seasoning (proe soos biltong) saam sout en peper warm gemaak in pan, bietjie druiwepit olie en bietjie wyn bygevoeg, braai die heel fillet tot amper gaar saam met die spesery-mengsel, Voeg Jimmy sous by en kook tot lekker dik sous vorm. Sny die vleis in skywe met die sous oor.
Geen gis rolletjies:
Mengsel vir so 4 broodjies, verdubbel indien verlang
1 koppie koekmeel
1 teelepel bakpoeier
knippie sout
½ koppie volroom melk
2 eetlepels mayonnaise

Meng als saam in meng bak, skep in muffin pannetjie voorberei met kossproei.
Bak in voorverhitte oond teen 180°C vir 20 minute tot mooi goudbruin.
Slaai:
Spoel blaarslaai uit met soutwater.
Pak slaaiblare, tamatie, groen soetrissie, olywe, feta en wit pitlose druiwe in lae, voeg bietjie pietersielie en slaai sous oor. Ek het gekoopte jogurt- and kruieslaaisous gebruik.
Resep en foto 1:  Lee-Ann Snyman‎
Foto 2: Adam Cloete – ek hierdie resep van die geen gis rolletjies verdubbel en toe ‘n geen gis broodjie gebak. Probeer dit gerus. Die baktyd moet net verdubbel, afhangende van jou oond.

DOREA’S CINNAMON ROLLS
1 litre full cream milk
1 cup butter
1 cup sugar
2 packages active dry yeast
8 cups cake flour + 1 cup extra
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 tablespoon salt
some melted butter
2 cups brown sugar
some cinnamon
To decorate:
500 g icing sugar
2 teaspoons vanilla
½ cup milk
¼ cup melted butter
nuts
Mix milk, butter and sugar in a sauce pan. Bring to almost a boil. DO NOT boil, milk will curdle. Remove from the heat and let it cool. Add yeast packages. Add 8 cups of cake flour, baking powder, bicarbonate of soda and salt.

Cover and let rise 1 hour. When risen put on a floured counter and add the other 1 cup of flour while kneading it in.

Take half amount of dough and roll out into a rectangle. Then spread a thin layer of melted butter then sprinkle with cinnamon and brown sugar.

Roll the dough up towards you. Like a rolly polly. Fold the dough up and close the roll by pinching it together.

Cut it into thick slices and place them in a greased pan almost touching each other. Let these rise about 20 minutes and put them into the oven 180 for about 15 minutes.

Remove and cover with decoration
Recipe and picture:  Dorea Fischer

CZECH CINNAMON PASTRY – TRDELNIK
Yield: 8 pastries
2 ½ cups all-purpose flour
3 Tablespoons plus 1 teaspoon sugar, divided
½ cup warm milk, divided
¼ cup butter, softened
2 eggs
2 ¼ teaspoons instant yeast (1 envelope)
Topping:
1-2 tablespoons cold butter
1 egg
1 teaspoon water
½ cup sugar
2 teaspoons ground cinnamon
Combine yeast, 1 teaspoon sugar and ¼ cup warm milk in a small bowl, stir just to moisten and let sit for 10 minutes. Until risen and bubbly.
In mixing bowl, combine flour, sugar, 2 eggs, butter and proofed yeast mixture. Start mixing on low speed and add in remaining ½ cup warm milk.
Once fully blended switch to dough hook or knead on counter by hand for about 5 minutes. Until smooth.
Let dough rise in bowl for 30 minutes, in a warm location, covered with a damp cloth.
While dough is rising, cover 8 half pint (8 ounce) jars with aluminum foil, set aside.
Make an egg wash by combine egg and 1 teaspoon of water, whisking until well combined.
Combine sugar and cinnamon to make cinnamon sugar.
Once dough is risen, turn out onto counter, roll into a thick log and divide into 8 equal pieces. Roll each piece into a long rope, about 2 to 2 ½ feet long.
Rub each foil covered jar with cold butter then wrap 1 rope of dough around each jar. Dough should go around the jar almost 3 times.
Spread cinnamon sugar out on a baking tray or 9 x 13 pan (something big enough to roll your pastry covered jar in).
Brush pastry with egg wash and then roll pastry in cinnamon sugar to coat, pressing down as you roll. Place pastry covered jar on a parchment covered or lightly greased baking sheet, open end down. Make sure to space jars 2-3 inches apart.
Bake in a preheated 400 degree oven for about 15 minutes. Remove from oven and carefully slide warm pastry off jars.
Best eaten while still warm.
Notes
Instead of jars, you can also use small tin cans as molds.
geplaas deur Wilanda Räsänen
Foto:  Maryka Nel McCaig

SAVORY SWIRLS BRAAI BROODJIES
Winkel deeg
Knoffel
Uie
Bacon
Feta kaas

Braai uie bacon en knoffel saam.
Rol deeg uit.
Vul met vulsel en feta kaas.
Rol. Sny on skywe.
Pak in bak van keuse.
Bak vir 35 min 230 grade.

Bedien saam braaivleis.

Foto en resep deur Cecil Dunhin

DIFFERENCE BETWEEN ROTI, NAAN, CHAPATI AND PARATHA

Elsabie Templeton Vir interesantheid noudat die vraag gevra is, hier is die verskil tussen roti, naan, chapati en paratha.
Roti, Chapati and Paratha are all Indian flatbreads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences:

ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a “skin” or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as “phulkas” in the West & the South parts of India. Deep fried versions are known as “poori”.

CHAPATI is traditionally made from very finely milled whole wheat “chapati flour” and tend to be thin and papery. They are made using a 3 fold process into a triangular shape and then rolled out into a circle. Each layer is well oiled (ghee), resulting in thin layers. This type of flatbread is also known as “poli” and eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.

PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee.

NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.

GEBAKTE DEEGROLLE
Ek het so ‘n wyle terug hier raakgelees wat maak ‘n mens met brooddeeg behalwe brood. Ek moes op my geheue staatmaak wat alles daarin was. Maar toe maak ek so:
Rol die deeg ‘n balletjies plaas in bak.
Braai spek, blokkies ham, uie en sampioene ( Sommer so lekker klomp ) skep dit op die deegbolle. Meng patato bake en 250 ml room en giet oor die deegbolle.
Bak vir 60 min teen 180ºC. Strooi kaas bo-oor en sit terug in die oond net om die kaas te smelt.
Ek het sommer vir die wis en onwis nog hard gebraaide spek bo-op gesit.
Resep en Foto: Johan Du Preez Snr

Hettie Bezuidenhout is reg Johan, maar dit is 1 pakkie potatobake, 1 koppie room en 1 koppie melk. Klits dit saam. Helfte onder in die bak dan jou brooddeegballe dan die ander helfte sous bo oor. Dan gerasperde kaas. Bak vir 35 minute.

SPEK-EN-KAASBROOD
Foto: Nadia Thölix
1 kg gekoopte brooddeeg
1 pakkie (80 g) wit uiesoppoeier
250 g spekvleis, gesnipper en gebraai
375 ml (1½ koppie) room
300 ml cheddarkaas, gerasper

Verhit die oond tot 180° C.
Spuit ’n oondbak met kossproei.
Vorm die deeg in balle en pak dit styf teen mekaar in die bak. Laat 30 minute staan om te rys.
Meng die uiesop, spek en room. Giet oor die deeg en sprinkel die kaas oor.
Bak sowat 30 – 40 minute of tot gaar en goudbruin.
Nota:
Ek het my eie brooddeeg gemaak vir die resep.

KNOFFELBROOD ROLLETJIES
2 groot eiers
25 ml olie
2 koppies louwater
Meng bogenoemde saam en hou eenkant.
Meng die volgende saam:
¼ koppie suiker
1 pakkie kitsgis
1 eetlepel knoffel(of kan meer ook gebruik)
knippie gemmer
5 koppies koekmeel

Meng 1ste gedeelte met 2 de gedeelte om die deeg te vorm.
Maak die volgende sous.
Sous:
¾ koppie margarien(ek gebruik 250g)
3 eetlepels knoffel(gebruik meer baie lief vir knoffel)
5 teelepelspietersielie
2 teelepels droë kruie
Maak bolletjies van die deeg en rol in die sous. Pak in ‘n voorbereide oond pan en giet die res van die sous oor die bolletjies.
Laat rys en bak in oond 180ºC vir  35/40 min.
Strooi kaas oor indien verkies
Resep en foto:Melissa Su Victor

ELIZE SE CHAKALAKA BROODJIE
Hi daar, resep wat ek in die skool geleer het.
Jy kan jou eie brooddeeg maak, maar as jy lui is soos ek, koop sommer by picknpay en  chakalaka van jou keuse.
Rol deeg uit en sny in vierkante so 4cmby4cm.

Dip die deeg vierkante in chakalaka sous en pak bo op mekaar in ‘n kolwyntjie pan. Jy kan garlic en kaas ook tussen die lagies pak, maar nie bo op want dit bak te hard.
Bak teen 180ºC vir so 35 tot 40mins. Effens gesonder as die olie weergawe en bietjie minder moeite.
Resep en foto: Elize Strydom