FLAN-RANDKOEK

HIERDIE IS ‘N WENNER, MAAK SEKER JY HET ‘N LEKKER GROOT FLAN PAN
4 eiers
1 koppie koekmeel
2 ½ teelepels bakpoeier
½ koppie warmwater
3 eetlepels botter, gesmelt
1 koppie suiker
1 teelepel vanilla geursel

Klits eiers en suiker tot romerig.
Sif tesame meel en bakpoeier en skep bo-op die eiers en suiker mengsel.
Meng die botter, warm water en vanilla. Giet die bottermengel  bo-op die meelmengsel in die bak. Roer goed deur.
Skep in gesmeerde flan panne. Bak by 180 ºC vir 15 minute.

Hierdie randkoek kan gevul word met verskillende vulsels, die oumense was baie lief vir flans bak, en dit is regtig ‘n treffer.
Dit was my oorlede mammie se resep!!!

Resep:  Esther Mocke Mouton

BENHET SE SJOKOLADE KOEK
Altyd ‘n wenner! Lekker klam!!
7 eiers
2 koppies suiker
¾ koppie water
3 eetlepels kakao
1 koppie olie
2 koppies koekmeel
3 teelepels bakpoeier
2 teelepels sout

Skei die eiers.
Klits die eiergeel tot lig en voeg die suiker geleidelik by!
Meng die water en kakao en voeg by eiergele.
Voeg dan die olie by en meng goed.
Sif die meel, bakpoeier en sout saam en meng bietjie bietjie by die eiergele!
Klits eierwitte styf en vou in!
Bak by 180°C vir 35 min. Heerlik!

Nota:
Voeg 2.5 ml kremetart by vir nog ‘n lekkerder tekstuur.

Riana: Hierdie is ‘n groot beslag en kan in twee ring panne gebak word.

Benhet Nieuwenhuis
Foto: Riana du Plessis

WORTEL-PIESANGKOEK
3 groot eiers
250 ml suiker
250 ml olie
375 ml koekmeel
10 ml bakpoeier
10 ml fyn kaneel
5 ml koeksoda
2 ml sout
250 ml piesangmoes (hoe swarter die piesang, hoe klammer die koek)
250 ml fyn gerasperde geelwortel
50 g peacan neute gekap (opsioneel)

Stel jou oond op 180ºC.
Klits jou eiers en gooi jou suiker bietjie vir bietjie by.
Klits nou jou kookolie by.
Sif al jou droe bestandele saam en meng in nat mengsel.
Vou laaste jou wortel, piesang en neute in
Gooi in gesmeerde ringpan en bak 35-40min of tot gaar.
Top met maaskaas versiersuiker wanneer afgekoel.

Tip: jy kan oorryp piesangs met skil en al vries en gebruik wanneer jy dit nodig het. Dit lyk glad nie lekker en is slymerig wanneer ontdooi is maar is reg so.

Resep en foto :  BEATRIX ERASMUS

CHOCOLATE SWISS ROLL WITH ORANGE FILLING
Orange mousse filling:
100 ml water
25 ml gelatine
250 ml orange juice
125 ml sugar
1 m salt
4 egg yolks
rind of 2 oranges
250 ml cream
Sponge the gelatine in the water.
Put the orange juice, sugar, salt, egg yolks and orange rind in the top part of a double boiler and beat together.
Heat over hot water until thick and creamy whilst stirring the mixture from time-to-time.
Remove from heat, add the gelatine and mix thoroughly. Let the mixture cool down until stiff but still spreadable.
Beat the cream until stiff and fold into the gelatine mixture.
Swiss roll:
5 large eggs, separated
180 g castor sugar
250 ml cake flour
50 ml cocao powder
7.5 ml baking powder
2 ml salt
45 ml cold water
extra castor sugar for dusting
Pre-heat the oven to 180ºC.
Grease a Swiss roll tray and line with baking paper.
Beat the egg yolks and gradually add the egg yolks, beating all the time until creamy.
Sift the flour,cocoa, baking powder and salt together.
Beat the egg whites until stiff.
Add the sifted dry ingredients with the egg whites and water to the egg yolk mixture. Fold in using a metal spoon.
Spoon into the prepared Swiss roll tray and bake for 15 to 20 minutes.
Turn out onto a clean kitchen cloth that has been dusted with castor sugar. Roll up with the help of the cloth and cover with another clean damp kitchen cloth and cool a bit.
Unroll and spread the filling onto the cake. Roll up again and dust with more castor sugar.
Cool down completely before serving.