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

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GLUTENVRYE SKONDEEG MET KAAS

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GLUTENVRYE SKONDEEG MET KAAS
Resep en foto: Elasbie Templeton
FOOD LOVERS RECIPES
(vir gebruik op vleispastei)
My resep gebaseer op een van Orgran met my veranderinge aangebring soos onder.
450 g glutenvrye bruismeel (beskikbaar by apteek of gesondheidswinkel)
½ koppie amandel of klappermeel (het amandelmeel gebruik)
½ koppie gerasperde Parmesan
½ koppie gerasperde Cheddar of Mozzarella (het Cheddar gebruik)
100 g gesmelte botter
400 ml water
60 ml olie
1 eier
2,5 ml sout Continue reading→

DAY BY DAY SOURDOUGH STARTER

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DAY BY DAY SOURDOUGH STARTER
Day 1
50 g wholemeal flour
50 g water
Place the flour and water into a clean bowl and stir together until fully combined.
Cover and leave at room temperature overnight.

Day 2
75 g wholemeal flour
75 g water
To the sourdough starter add 75 g wholemeal flour and 75 g water. Stir together until fully combined.
Cover and leave at room temperature overnight.
Continue reading→

SODAWATER KORS

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


SODAWATER KORS
4 ½ koppies koekmeel
1 teelepel sout
1 ½ teelepel kremetart
280 ml sodawater
geel van 2 eiers
2 eetlepels wit asyn
500 g botter

Rasper botter in meel, sout en kremetart in, vryf met vingers in tot dit soos krummels lyk.
Meng geklitste eiergele by sodawater in, meng goed en roer asyn laaste in by sodawater. Continue reading→

KAASDEEG VIR SOUT DOPPIES

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KAASDEEG VIR SOUT DOPPIES
250 g margarien, kamer temperatuur
250 ml fyngerasperde kaas of 80 ml kaaspoeier
2 eiers
750 ml koekmeel
10 ml bakpoeier
2 ml sout

Room smeer en kaas of poeier, voeg eiers by en klits.
Sif droë bestanddele en voeg by. Meng goed.
Druk in doppie panne en bak 12 – 15 minute in oond by 180° C
Lewer 9 dosyn doppies.
Gebruik vir soet of sout.
Variasie: jy kan kaas uitlos, maar dit gee ‘n baie lekker smaak selfs aan sout vulsels.
Resep:  Kiti Citi
Foto:  Frikkie Jones

YASMEEN’S MINI PIZZA’S

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YASMEEN’S MINI PIZZA’S
I was making pizzas for iftaar (breaking of the fast) today and just thought of sharing my simple pizza dough recipe. It’s very easy and yields either 3 large pizzas or around 4 trays of mini pizzas as I have done. So easy to make and freezer friendly. They can be baked straight out of the freezer, saving you time.
For the dough:-
1 sachet yeast
2 ½ tabelspoons of sugar
2 cups of lukewarm water
1 teaspoon of salt
3 tablespoons of olive oil
5 cups of cake flour Continue reading→

GETOETSTE 100% SUURDEEG/SOURDOUGH

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GETOETSTE 100% SUURDEEG/SOURDOUGH
Marda Pienaar se metode:
Begin net met 50 % meel en 50% water.
Roer goed en laat staan.
Top daagliks op met helfte meel en helfte water. (Ek top op met 60 ml van elk want ander gaan my houer te klein wees).
Hou in teemussie teen die koue.
Foto: Marda Pienaar
Hele resep: https://www.foodloversrecipes.com/2014/05/100-suurdeeg-sourdough/

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