JAPTRAP DEGIE
Maak maalvleis met geure soos jy verkies….
BESTANDELE
1 eier
1/2 koppie melk
1/2 koppie olie
3/4 koppie meel
2 tl bakpoeier
1/2 tl sout
METODE
Kilts eier, melk en olie saam.
Gooi droeë bestandele by en meng goed.
Gooi maalvleis in ‘n oondvaste bak.
Sprinkel met kaas en gooi degie oor.
Strooi bietjie pietersielie en paprika oor.
Bak teen 180’C tot degie ligbruin is.
SOURCE/PHOTO: Retha Grobler
APPLE KOLACHE PASTRIES
(classic Czech pastry)
Dough:
225 g softened butter
1 tub 230 g Simonsberg low fat cream cheese, softened
2 cups cake flour
Fillings:
1 ½ cups finely chopped, peeled apples or tin pie apples
¼ teaspoon ground cinnamon
1 tin apricots, drained
any jam preserves
Icing:
1 cup icing sugar
4 ½ teaspoon milk
½ teaspoon vanilla essence
In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour and mix well. Divide dough into two portions; cover and refrigerate for 2 hours or until easy to handle.
Preheat oven to 200°C. In a small bowl, combine apples and cinnamon. On a lightly floured surface, roll one portion of dough into a 15 x 9-in. rectangle; cut into 3-in. squares. Place a teaspoonful of apple/whole apricot/jam in center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal.
Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and apple mixture. Bake 10 – 12 minutes or until bottoms are lightly browned.
Combine icing ingredients; drizzle over slightly cooled pastries Makes 2 ½ doz.
Recipe and Photo: Gail Haselsteiner
ELZAAN SE MAKLIKE PASTEIDEEG
4 kop meel,
500 gr margarine(nie lite)
1 kop kookwater en
1 eetl sout.
Rasper driekwart van die margarine en gooi kop kookwater daarop. Laat effens afkoel en gooi margarine mengsel by die meel.
Knie liggies – dis so sagte deeg. Sit in yskas tot afgekoel. Rol uit en rasper oorblywende kwart margarine daaroor. Vou toe en bere in ys of vrieskas. Sny af soos nodig. Rol uit, sny ronde sirkels vir jou pastei en sit in jou pannetjie. Sit jou vulsel in en bak teen 180 grade tot gaar en bruin.
Bron: Elzaan Saayman
OUTYDSE SUURDEEGPLANTJIE
Begin: ‘n Emalje emmer met digpassende deksel
850 ml kookwater, 5ml suiker, 10ml sout
Strooi 4 kop volkoringmeel versigtig bo -oor.
Maak warm toe en laat oornag op warm plek
Volgende oggend, roer 1 kop kokende water oor en maak toe vir 1 uur.
Hou op warm lek tot goed gerys. (Moet skuim maak)
Gebruik dadelik
Dit is genoeg vir 3 kg meel
Hou stukkie van deeg en bedek met 1 kop droee meel.
Hou tot volgende baksel
Voeg 2 kop warm water by en 1 kop meel by
Dit sal n gladde elastiese deeg maak
Hou oornag op warm plek
Volgende dag sal dit vol blasies wees, suur dan daarmee in.
Laat brooddeeg rys in bak
Knie af en sit in brood panne
Laat panne vol rys
Bak brood vir 1 uur by 180 grade
Hou altyd n stukkie meel terug
Resep: Marida Olivier
2 BESTANDELE PIZZA BASIS
Gisteraand se pizza!!
Pizza base:
2 koppies bruismeel
1 koppie double cream yoghurt
1 knippie sout
Ek het ‘n knippie sout bygesit! Sal nie weer ander deeg gebruik nie. Was heerlik!!
Sit vulsel van jou keuse op en bak teen 180°C vir ongeveer 20 min. Ek kan ongelukkig nie presies sê hoe lank nie. Het maar die kaas en die kleur van deeg dopgehou.
Ek het ook gesien Matt Preston maak dieselfde deeg op Masterchef Australia , dan rol hy dit dun uit, in die grootte van ‘n klein bordjie en bak dit in ‘n pan met ‘n biki olyf olie in. Soos naan broodjies. Dan kan jy ietsie opsit en oprol of vou.
Foto 1: Allison Kemp
Foto 2: Elsabie Templeton
DOPPIES OP OMGEKEERDE PANNETJIES
2 koppies koekmeel (500 ml)
125 ml versiersuiker
knippie Sout
125 g sagte botter/margarine
2 eiergele
60 ml yswater
Sif meel, versiersuiker en sout saam. Vryf botter daarby in tot soos broodkrummels lyk. Klits eiergele en yswater. Voeg by meelmengsel en druk bymekaar tot deeg vorm. Sit deeg in plastieksakkie en verkoel in yakas vir 30 min. Rol deeg tussen 2 lae waspapier tot ongeveer 3mm dik uit. Druk ronde vormpies uit. Draai jou pannetjies onderste bo, spuit goed met nie – kleefwerende middel en sit jou deeg sirkel op en druk hom net mooi om die pannetjie se ronding vas en bak vir so 10 min. Haal versigtig af en pak op rakkie om af te koel
Resep en foto: Marinda van Tonder
PIZZA DOUGH
4 cups white bread flour (800g white bread flour) +200g flour extra for dusting
1 teaspoon fine sea salt
1 dried yeast sachet
1 tablespoon golden caster sugar
3 tablespoons extra virgin olive oil
500ml (2 cups) ml lukewarm water
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. I made my focaccia with this dough as well. When using white bread flour, make sure it’s one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. In a jug, mix the yeast, sugar and olive oil in the water and leave for a few minutes, then pour into the flour. Bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the dough in a large flour-dusted bowl (I also spray sides of bowl with olive oil so it doesn’t stick) and flour the top of it. Cover the bowl with cling film and a damp cloth and place in a warm room for 30 min,knead and leave again for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. Roll each ball out with your hands to make a pizza base. *********Preheat a pizza stone (or if you do not have one.. use a large oven tray, turn it upside down so the flat bottom side is up,) and then spray with a little olive oil before your dough goes on.******
Recipe: Amanda Conradie
Photo: Elize de Kock
According to About.com British & Irish Food expert Elaine Lemm, basic shortcrust pastry is extremely versatile and easy to make. Standard recipes call for water. For more flavor and a tender crumb, the water can be replaced with eggs.
Puff pastry turns golden brown and rises dramatically in the oven. However, it is difficult and complicated to make from scratch. Frozen puff pastry is a popular alternative. The BBC states that another option is “rough puff,” a flaky pastry with the rich, buttery flavor of puff pastry. It is quick and simple to make from scratch and does not rise while baking.
Shortcrust and puff pastry have both sweet and savory applications. Another popular dough, pate sucrée, is extremely sweet and useful only in pies, tarts and other desserts. According to the BBC, pate sucrée contains much more sugar than puff pastry and shortcrust dough. Its intense richness comes from egg yolks.
Google Ask..
KORS VIR WILDSPASTEITJIE
Wildpasteitjies nou so in die kolwyntjie pan gemaak. met n kasie in..
Sommer die Kerrie maalvleis wat oorgebly het gebruik..
http://www.foodloversrecipes.com/2015/05/kerrie-wildsmaalvleis/
Met daai vinnige tuisgemaakte kors..
Deeg
4 koppies Koekmeelblom
500 gram BOTTER
1/2 teelepel sout
1 eier geel
250 ml water / Melk
1 eetlepel suurlemoensap
Sif en meng droe bestandele saam, en vryf dan die botter daarin totdat dit flokkies maak, gooi nou die eier en die water by en meng tot n stywe deeg
Rol lekker dun uit, 5 mm dik, en skep die vleis op die deeg, en rasper dan die kaas by…Rol toe, en bak teen 150 grade vir 45 minute…Smeer die bokante met geklitste eier…
Resep en foto: Stefaans Blaaw
HOMEMADE BISQUICK MIX
1 cup cake flour
1 ½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon oil/margarine/butter
Mix together dry ingredients.
Mix oil/marg/butter into dry ingredients.
Mix well and store in airtight container.
Will keep for 4 months in airtight container.
This recipe is equal to 1 cup bisquick.
Posted by: Estelle Page
