Category Archives: Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings

image_print

KLAPPER DOPPIES OF TUISGEMAAKTE TENNISBESKUITJIES

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Klein Koekies, Tertjies / Biscuits, Tartlets Leave a comment

 doppies Nathalie

KLAPPER DOPPIES OF TUISGEMAAKTE TENNISBESKUITJIES
Hier my resep vir klapper doppies maar ook klapper koekies en mens kan 1 koppie klapper vervang vir cranberry of nuts of choc chips alles is moontlik!!
My own Tennis Biscuit recipe.
250 g butter (not marg of veg fat real butter)
500 g sugar
3 eggs
1 teaspoon coconut oil
1 teaspoon salt
1 tot 2 cups coconut
500 g selfrising flour Continue reading→

KAASKORSMENGSEL

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings Leave a comment

beremengsels

KAASKORSMENGSEL
FOOD LOVERS RECIPES
As mens hierdie mengsel by jou het op vakansie dan maak mens sommer gou ‘n lekker pastei met al jou oorskiet braaivleis of enige lekker souserige vleisie

(Bêre mengsel)
Strooi van die mengsel dik oor ‘n warm, souserige vleisvulsel en bak dit by 200° tot goudbruin.
500 g koekmeel
7 ml sout
250 g botter of margarien
375 g gerasperde cheddarkaas
10 ml gedroogte salie

Sif die meel en sout saam. Vryf die botter daarin. Roer die kaas en salie met ‘n vurk by. Skep die mengsel in ‘n lugdigte houer en bewaar dit in die koel- of vrieskas gebruik soos benodig.

 

WENK-OM KORS BLIND TE BAK

Posted on by Posted in Allerlei / Miscellaneous, Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Wenke / Tips Leave a comment

blind bakblind bak Elsa

WENK-OM KORS BLIND TE BAK

“n vinnige manier vir blind bak selfs al het jy meer as een kors om te bak
Plaas die pannetjies met rou deeg op mekaar met ‘n lee pannetjie heel bo-op en bak vir 20 min by 200 grade

Rol jou deeg lekker dun uit en sit dit in jou voorbereide pan
steek paar gatjies in jou deeg dan sit jy bak papier of foil  bo-op en dan gooi jy die kors vol boontjies of rys en bak hom vir 10-15 min, dan lyk die kors so mooi en kan mens net die vulsel insit van jou keuse. Dit is om te keer dat jou deeg teveel rys en daar geen spasie is vir vulsel nie.

Foto 2: Elsa du Plessis

NOTES ON WORKING WITH fabulous PHYLO PASTRY

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Wenke / Tips Leave a comment

filo rolletjies louisetested
NOTES ON WORKING WITH fabulous PHYLO PASTRY
1) If the pastry was frozen, thaw in the fridge for at least 24 hours before attempting to unroll it. If still slightly frozen the pastry will break if you try to unroll it. Do not remove the pastry from the box when thawing it in the fridge.
2) Always keep the unused phylo pastry covered with a damp cloth as it dries out very quickly and it will then be impossible to work with. Thawed pastry can be frozen again, but must be very well covered.
3) Any filling, savoury or sweet is suitable to use with phylo pastry. Just make sure the filling is quite dry and not too saucy or watery. A too saucy filling will cause the pastry to burst open and the filling will run out.
4) Phylo pastry can be sprinkled with nuts, sesame seeds or parmesan cheese between and on top of the layers for extra texture and good presentation. Continue reading→

HEERLIKE PASTEITJIE DEEG

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Pasteie en Pasteitjies / Pies Large and Small 1 Comment

vleispasteitjie leanne

HEERLIKE PASTEITJIE DEEG
8 koppies koekmeel
1 teelepel sout
500 g Stork margarien
4 eiergele
4 eetlepels asyn
500 ml yswater

Rasper die botter in die meel en soutmengel in en vryf in met jou vingers.
Meng die eiergele met die asyn en giet die yswater by.
Meng alles goed en rol uit.
Ek het die deeg vir ‘n halfuur in die yskas gesit voor ek dit uitgerol het, die deeg werk baie lekker.
Maak die pasteitjies, smeer ‘n mengsel van eiergeel en water oor die deeg en bak teen 200°C.
Continue reading→

SOUR CREAM PASTRY

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings Leave a comment

FLR BB Template
SOUR CREAM PASTRY
3 cups (350 g) cake flour
1 teaspoon (5 ml) salt
250 g butter
1 cup (250 ml) sour cream

Sift flour and salt 3 times and cut in the butter.
Use a small knife, a pastry blender or your fingertips. Be very careful if using a food processor, it is inclined to transform the dough into a paste within seconds. The knobs of butter should remain as big a peas, and never become as small as breadcrumbs, or worse, a paste. Continue reading→

You cannot copy content of this page

DISCLAIMER: BY SUBMITTING CONTENT TO THIS WEB SITE, YOU ACKNOWLEDGE AND AGREE THAT THE TERMS AND CONDITIONS STATED IN THIS POLICY APPLY TO YOUR INTERACTIONS WITH ANY WEB SITE COMMUNITY AND THAT GOOD AND VALUABLE CONSIDERATION HAS BEEN PROVIDED TO YOU. IF YOU DO NOT AGREE WITH THESE TERMS AND CONDITIONS, DO NOT SUBMIT CONTENT TO THIS WEB SITE OR OTHERWISE ACCESS ANY COMMUNITY FEATURES ON THIS WEB SITE.