JOHANNA SE ROOSTERKOEK
1 kg koekmeel
1 pk kitsgis
1 teelepel sout
2 teelepel suiker
halwe koppie gesmelte botter of margerine..

Meng bogenoemde en knie met louwater tot stywe deeg..laat rys tot dubbel en maak broodjies..braai op matige kole al die kante. tot gaar ……heerlik…

Bron en Foto: Johanna Basson

45 MINUTE CINNAMON ROLLS
2 and ¾ cups all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (1 packet = 2 and ¼ teaspoons)
½ cup water
¼ cup milk
2 Tablespoons unsalted butter
1 large egg

Filling:
¼ cup (1/2 stick) unsalted butter, softened to room temperature
2 Tablespoons ground cinnamon
¼ cup brown sugar

Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 Tablespoons milk or coffee

To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling:
After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Recipe posted by Petra Nel
Photo: Adri Redlinghys en Frances Smith

MAALVLEIS EN BIERPASTEI MET DEEGWIELE
Resep aangepas en foto:  Wanja Jardim
FOOD LOVERS RECIPES
250 g knoppie sampioene, middeldeur gesny
1 groen soetrissie, in blokkies gesny
500 g gaar maalvleis
150 ml bier
2 teelepels Worcestershire sous
2 eetlepels Bisto poeier, opgelos in ‘n bietjie water
1 rolletjie (400 g) skilferkorsdeeg (hi-rise/puff pastry), ontdooi
1 koppie beleë cheddarkaas, gerasper
6 eetlepels Italiaanse pietersielie, gekap
1 eetlepel tiemie, gekap
1 eier, geklits

Voorverhit die oond tot 200ºC.
Verhit olyfolie in ‘n pan en braai die sampioene en soetrissie tot gaar.
Voeg die gaar maalvleis by en dan die bier, Worcestershire sous en Bisto.
Verhit die mengsel tot kookpunt en draai dan die hitte laer sodat dit vir 20min kan prut.
Skep die vleismengsel in ‘n oondbak en laat dit heeltemal afkoel.
Rol die skilferdeeg oop op ‘n meelbestrooide oppervlak.
Strooi die kaas, 2 eetlepels van die pietersielie en tiemie oor en rol dit weer op.
Sny met ‘n riffeltand mes in skywe van 1.5cm en rangskik die wiele op die afgekoelde vleis (die vleis moet heeltemal afgekoel wees).
Verf die deeg wiele met die eier waarby ‘n bietjie melk geklits is, want dit gee ‘n mooi goudbruin kleur.
Bak die pastei vir 20 min of totdat die deeg uitrys en gaar is.
Sprinkel die res van die pietersielie oor en bedien met ‘n slaai.
Nota: Wanja Jardim
Ek het ‘cream cheese’ op deeg gesmeer en toe spinasie en feta kaas ook in middel gesit. Dit baie lekker gemaak.

GIDEON SE REUSE POTBROOD BURGER
Bron: Gideon Louw, aangepas vanuit allrecipes.com
Foto: Gideon Louw
FOOD LOVERS RECIPES
Vir die Patty:
1 kg maalvleis
1 gekapte ui
4 eetlepels blatjang
3 eetlepels worchestersous
2 eetlepels sweet chili sous
2 eiers
½ koppie broodkrummels
Sout en peper na smaak
Meng alles saam in ‘n mengbak.
Bou ‘n patty van omtrent 250mm in deursnee en 25mm dik.
Braai omtent vir 15 min op skerperige kole en plaas op deurgesnyde gebakte groot broodrolletjie.
Plaas dan die vulsel van jou keuse op.
Ons het tamatie, pynappel en avokado stukke saam met bloukaassous en blare gebruik, was heerlik sny in driehoekstukke en bedien saam met slaptjips

Broodrolletjie:
1 (.25 ounce) package active dry yeast
1 pound all-purpose flour, or as needed – divided
1 cup warm water (105 ºF/41 ºC)
1 large egg
3 tablespoons butter, melted
3 tablespoons white sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
1 egg, beaten
1 tablespoon milk
1 teaspoon sesame seeds, or as needed
Place yeast into bowl of a large stand mixer; whisk in ½ cup flour and warm water until smooth.
Let stand until mixture is foamy, 10 to 15 minutes.
Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes.
Scrape sides if needed.
Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.
Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
Transfer dough to a floured work surface and pat to flatten bubbles and form into a ball.
Dust dough lightly with flour.
Put ball of dough in greased flat bottom swartpotjie.
Let bun rise until doubled, about 1 hour.
Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush top of bun with egg wash without deflating the risen dough. Sprinkle bun with sesame seeds.
Bake in swartpotjie over mediun coals (also some on lid) for around 30 minutes.

BETS SE VINNIGE BROODROLLE
1 eetlepel botter
1 eetlepel suiker
400 ml melk
1 teelepel sout
4 koppies koekmeel
1 pakkie kitsgis

Bring botter, suiker, melk en sout tot kookpunt.
Laat afkoel tot lou.
Voeg suurdeeg by en meng goed.
Voeg meel by en knie tot stywe deeg.
Vorm balletjies en plaas op gesmeerde bakplaat.
Bedek en laat rys tot dubbel in grootte.
Bak @ 180ºC vir 12 tot 15 minute of tot gaar.
BRON: Bets Lourens

MELISSA BREAD MACHINE WHOLE WHEAT BREAD
Normal size bread is a 700 g bread. Measurements in brackets, is for a 1kg size bread.
250 ml water (350 ml)
2 tablespoons oil (3 tablespoons)
2 teaspoons salt (2 ¼ teaspoons)
2 cups whole wheat flour (3 cups)
1 cup flour (1 ⅓ cup)
2 tablespoons brown sugar (2 ½ tablespoons)
2 tablespoons milk powder (3 tablespoons)
1 teaspoon yeast (1 teaspoon)
Prepare the dough in the bread pan by firstly adding the water and oil in the pan.
Add the sugar, salt and flour to the liquid.
Make a small indentation in the top of the flour and add the yeast into the hole.
Press the menu button and select your desired program.
Recipe tested and photo: Melissa Ann Vermeulen

CHINESE GESTOOMDE BROODROLLETJIES

250 gr koekmeel
Knippie sout
2 telepels bakpoeier
1 x 250 ml melk

Sif sout, meel en bakpoeier saam. Voeg melk by en meng tot deeg. Knie goed tot deeg glad en sag is. Laat staan vir 15 min. Maak 8 bolletjies. En rol uit en vou een punt oor. Sit in bamboes steamer en stoom vir so 12-15 min lank. Vul met enige vulsel wat jy wil. Ek het Chakalaka en Hoender in gesit. Baie lekker.
Tip: smeer bietjie olie onder aan bun voordat jy dit in steamer sit anders sit bun vas

Foto: Ronel Muller Thoma

FRANCO SE SOP- EN ROOMBROODJIE

Bestanddele
1 pk winkel deeg (1 kg)
1 pak wit uie sop poeier
125ml room
200g repie spek
1 koppie mature cheddar kaas

Metode
Deel deeg op in balle in gesmeerde oondbak. Gooi alles bo op en bak teen 180 tot goudbruin en gaar.

Bron en Foto : Franco Dippenaar

HESTER’S BILTONG BUNS
5 cups flour
1 packed yeast
5 ml salt
20 ml sugar
500 ml hot water
1/3 cup clean oil
1/4 cup biltong dust or a cup of normal biltong

Mix all.
Let it rise double the size.
Make balls, put dust on top.
Bake at 180ºC for 25 – 30 minutes till light brown, and test for readiness.
Source and photo: Hester Fraser

HEERLIKE BROODROLLETJIES
FOTO: Ronel Muller Thoma‎
FOOD LOVERS RECIPES
10 g Anchor Yeast
600 g koekmeel
10 ml suiker
10 ml sout
2 eiers, goed geklits
25 g margarien
200 ml louwarm water
100 ml louwarm melk

Plaas al die droë bestanddele saam met gis in ‘n mengbak en meng goed saam.
Voeg margarien by en vryf in.
Meng die melk, water en eiers en voeg by meelmengsel.
Meng tot ‘n sagte deeg en knie goed deur, as deeg te styf is kan meer water bygevoeg word.
Plaas deeg in ‘n gesmeerde bak en bedek en laat rus 30 min.
Knie af en verdeel in 18 balletjies. Plaas op gesmeerde bakplaat en laat rys vir 30 min.
Bestryk met geklitste eier en bak by 220°C/425°F vir 12 tot 15 min.