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

KORTPAD SKILFERKORS DEEG
4 x 250 ml koekmeel
10 ml kremetart
1 ml sout
390 ml (360 g) botter (Let wel: nie margarien nie)
3 eiergele
ongeveer 200 ml yskoue sodawater
olie
260 ml (240 g) botter, gerasper

Sif die meel, kremetart en sout saam.
Vryf die 360 g botter in die meelmengsel tot dit krummelrig is. Continue reading→

BISCUIT PASTRY
This pastry is ideal for fruit tarts and a “melktert” base
200 ml castor sugar
30 ml sunflower oil
250 g butter or margarine
2 eggs
5 ml vanilla or lemon essence
500 ml cake flour sifted
500 ml self raising flour Continue reading→

BROODKRUMMELKORS
3 knoffelhuisies (gekap)
30 ml vars pietersielie
50 ml gesmelte botter
500 ml vars bruin- of volkoringbroodkrummels
Braai knoffel en pietersielie in 10 ml van die botter.
Voeg res van botter en broodkrummels by en meng goed.
Druk vas in tertbord of quiche-pan en bak by 160 ºC vir 5 -7 minute.
Resep: Carin Ras Wilson

BROSKORSDEEG
500 ml koekmeel
Knippie sout
190 g botter
15 ml strooisuiker
1 Eiergeel
75 ml yswater
5 ml suurlemoensap

Continue reading→

SODAWATER PIE CRUST
500 g flour
1 ml salt
500 g margarin
250 ml sodawater
5 ml cream of tartare

Rub the margarine in the flour,salt and cream of tartare
Handle with care
Add the sodawater to the flour mixture
Leave in fridge for 1 hour
Roll out, and you can bake.
Recipe:  Joey Badenhorst Lotter

BO-LAAG VIR MAALVLEIS GEREG
Hier is nog ‘n bo-laag vir ‘n maalvleisgereg.
Maak maalvleis gaar soos verkies, Skep in oondskottel.
Sny 4 groot aartappels in blokkies en kook tot gaar, nie te sag.
Kap 1 ui fyn.
Smelt 90 g margarien of botter in ‘n pan en braai ui tot sag.
Voeg aartappelblokkies by en braai tot bruin, geur met sout.
Skep aartappelmengsel bo-op gaar maalvleis in ‘n oondbak en bak vir 20 minute tot bruin.

Resep:  Marie Dumas Jennings

SNACKEL RECIPE
1 egg
1/2 cup milk
1/2 cup water
Pinch salt and pepper
1 cup flour
Beat egg and water well together. Add flour salt and pepper. Beat very well preferably with electric mixer until well blended. If the dough is too thick a little water can be added.
You can also add 1/2 teaspoon Marmite dissolved in a little cold water or meat extract to the dough for extra taste. You can also add a little curry to the dough if you are going to make a spicy filling.
This dough is enough for 2 – 3 doz
For sweet fillings leave out the pepper and add a little suger. In this case the dough might become too thin. Just add a little flour.