CAPE MALAY KOESISTERS
500 g cake flour
100 ml self raising flour
100 ml sugar
2 ml salt
10 ml fine ginger
5 ml fine cinnamon
5 ml fine cardamom / aniseed
10 ml grated dry Clementine or Mandarin Orange (nartjie) peel (optional)
125 ml sunflower oil
250 ml cold milk
250 ml cold water
20 ml dry active yeast Continue reading
OUMA PLAAS SE KOEKSISTERS
Sif saam 4 koppies meel en 8 teelepels bakpoeier saam.
Meng die volgende saam:
1 koppie melk
1 koppie warm water
1 teelepel sout
1 eetlepel suurlemoensap
2 eetlepels botter (ouma glo net aan Stork bake )
Meng nou die vloeistof by die meelmengsel en knie tot bak se kante skoon is!
Sit warm bottel by deeg in en laat rus (ons het dit ‘n uur en ‘n half laat rus)
Dit is n sagte deeg.
Druk balletjies af en druk deeg in ‘n reg hoek vorm en sny in vinger dikte repies!
Vou elke repie in ‘n agt en bak in warm olie tot bruin aan albei kante!
Lig uit olie en gooi in ys koue stroop en hou hulle onder! Jy hoor sommer hoe hulle stroop suig! Continue reading
CHANTELLE SE KOEKSISTERS
Ek gebruik al die resep vir ‘n redelik tyd, en dis heerlik. Ek het die resep in twee dele gesit, siende dat die no 1 so 48 klein koeksister maak, en no 2, gebruik wanneer ek baie maak.
Koesisters 1:
4 koppies koekmeel
1 teelepel sout
6 teelepels bakpoeier (30 ml)
50 ml botter (4 etlepels)
1 eier
1 ½ koppie melk of water Continue reading
RIA SE KOEKSISTERS
4 koppies koekmeel
3 teelepel bakpoeier
3 afgeskraapte teelepels botter
½ teelepel sout
2 eiers
1¼ koppies melk of water
Continue reading
YUM YUM’S – CROSS BETWEEN DOUGHNUT AND CROISSANT
The artisanal Yum Yum is the best thing you will ever taste.
If you’ve not had a Yum Yum before, it’s basically a cross between a doughnut and a croissant. Then drenched in icing. Thankfully (or dangerously), this method is so very easy.
500 g strong white bread flour
2 sachets (or 14 g) fast action yeast
8 g salt (or about one heaped teaspoon; reduce if using salted butter)
30 g sugar
250 g water (a tiny bit warm; weigh out rather than use a jug)
1 medium egg
100 g unsalted butter, chilled and diced
Oil, for frying Continue reading
CECILIA’S KOEKSISTERS
4 cups flour
3 rounded teaspoons baking powder
2 dessertspoons butter
1 teaspoon cream of tartar
1 cup water
1 egg Continue reading
VARIOUS RECIPES FOR BOLLAS
Recipe placed by: Sandra Du Preez Thirion
Photos by Sa-eeda Daniels
2nd photo: Adam Cloete
FOOD LOVERS RECIPES
Makes approx 40 bollas
A quick and easy substitute for koesisters!
25 ml butter (melted)
20 ml sugar
2 eggs
500 ml (2 cups) cake flour
500 ml (2 cups) self raising flour
5 ml baking powder
5 ml vanilla essence
400 ml milk and water mixture
Oil for deep frying
Coconut for sprinkling Continue reading
WENK VIR KOEKSISTERSTROOP
Ek het vandag koeksisters gebak. Gisteraand my stroop gemaak, di kastrol met stroop in n groter kastrol gesit en die onderste kastrol vol water getap. Reguit diepvries toe. Vandag tu is di water gevries en stroop yskoud. En dit het koud gebly van die eerste tot die laaste (75) koeksuster. Dog ek deel die idee as iemand sou belangstel
Wenk deur: Tanya Smith
Annemarie Lubbe
Vir die stroop, dit moet 6 koppies suiker op 3 en ñ half koppie water wees, ñhalwe teelepel krematart , ñ kwart teelepel wynsteensuur en 1 eetlepel gleserien. Vir geursel kan jy of ñ halwe teelepel fyn gemmer of 2 eetlepels suurlemoen sap by sit. Meng siuker met kookwater en roer tot opgelos voor jy dit op stoof sit, kook tot stroop borrel, voeg dan die by middels by en kook net vir sewe tot tien minute sonder om te roer. Laat afkoel en suig deur sit oornag in vrieskas
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