die is net Puff Pastry wat om ‘n halwe weense worsie gedraai is en dan gebak is, BY 180 grade C vir 20 min tot bruin
Stompie Theron Borman
Category Archives: Partytjies / Parties
PYNAPPEL JELLO’S
Maak blikkie pynappels mooi oop, verwyder deksel heeltemal, gooi al die sap uit in ‘n koppie. Los die ringe in die blik.
Maak nou die pakkie jellie aan met bietjie warm water in middelslag glasbak, net tot ligte stroop, gooi pynappelsap weer terug en roer baie goed saam tot al die jellie suiker opgelos is, gooi terug in blikkie bo-oor die pynappels, tot heelbo vol.
Sit in yskas vir minimum 2 ure. Maak kante mooi los met slaplem-mes, en skud uit…
Nota: maak met baie min warm water aan en vir veiligheid gooi 5m gelatien by die jellie om seker te maak dit stol goed.
SJOKOLADE BALLETJIES
Sif versiersuiker en kakao saam en voeg die koekies by. Smelt margarien, konfyt en geursel saam.Voeg droë bestanddele in by die mengsel en meng goed. Vorm balletjies en rol in klapper.
Resep:- Naudèa Visser
GEVULDE PIZZA BROODJIES
GEVULDE PIZZA BROODJIES
Ek het dit gemaak, het pizza deeg gebruik. Rol die deeg uit dat dit nie te dik is nie.
Druk sirkels uit vir onder, sit op jou bakplaat, en sit dan jou vulsel bo-op soos verkies – enige iets … ons het gebruik: Mozzarella, tamatie, pepperoni, en bacon klein gesny. Alles moet reeds gaar wees wat jy as vulsel gebruik.
Druk groter sirkels uit en sit bo-oor die vulsel, druk mooi vas rond om. Smeer bietjie melk bo-oor en bak by 180 grade C vir 15 min of tot lekker bruin en gaar.
WATERMELON LIME JELLO SHOTS
PEANUT BUTTER FUDGE
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Posted in Entrepreneurs Dae / Days, Lekkergoed / Sweets, Partytjies / Parties
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Posted in Entrepreneurs Dae / Days, Lekkergoed / Sweets, Partytjies / Parties
1 Comment
PEANUT BUTTER FUDGE
2 koppies suiker
½ koppies melk
1 teelepel vanilla
¾ koppie peanut butter
Roer suiker en melk in pot tot borrel, en kook dan vir 2 ½ min.
Haal van stoof af en voeg vanilla en peanutbutter by, skep in gesmeerde bak en sny, dit verhard gou.
Ek het heel cherries by myne gesit.
IDEAS FOR A BIRTHDAY PARTY
Girl, that’s a lot of work! Now is the time to rope in some more willing friends. 😛
I would suggest you have a bread table which can serve as starters. This is great for an informal type of setup. These days you get such a wonderful variety of breads at your local supermarket that it really does not have to be boring at all. And you order it all two days ahead of time and just go and pick it up.
You can arrange it very nicely with some props, nice tablecloth, baskets, etc. E.g French loaf, nice rolls, croissants, cheese muffins, health/seed loaf, cocktail rolls.
Also a variety of crackers. Serve some nice cheeses, jams, cream cheese and good homemade patés with the bread.
Mains: Serve something which is easy to prepare ahead of time and reheat in the hall’s kitchen.
The easiest is one dish, e.g. any type of potjie dish (huge choice here), Malay curry, Breyani, Bobotie, Lasagne, Chicken ala King, good homemade pie.
Serve with rice or potatoes and maybe something like pumpkin pie.
Baked puddings can be done a day or two in advance and is also easy to serve with custard.
Stalwarts like Malva pudding, Cape brandy pudding, carrot pudding, milktart, saucy choc pudding, lemon pudding are always popular and appreciated.
Maybe not the most exciting menu, but the easiest to execute. In the end, people enjoy a good plate of food, especially the men, without too many “weird” things on the plate! 🙂
Put the food in foil or other type containers which you can put in the oven and warming drawer to reheat, so you can utilise this space as well . If the rest are in pots, bring along some little gas stoves for reheating. 70 is a lot of people to feed. Microwave also handy of course. You can stretch food m u c h further if you and sis dish up for the people at the main meal. Then your portions will work out fine. Another idea is to reheat on the braai over the coals if you can get some men to do this for you and everything is in potjies perhaps. The guys of course love this, they can stand around the fire whoohoo!!
Louise Groenewald
VOORSTELLE VIR SKEMERKELKIEVERSNAPERINGS
VOORSTELLE VIR SKEMERKELKIEVERSNAPERINGS
(30 mense)
WARM VERVERSINGS
Gebraaide repies hoenderborsies vooraf gemarineer in ‘n soet-en gekruide sous
Gebraaide chipolates en heelgraanmostert
Klein aartappeltjies gevul met grasuie en roomkaas
Spek om ontpitte pruimedante gedraai
Spinasie en ricotta-driehoekies
Miniatuur quiches of pasteie
KOUE VERVERINGS
Eier-mayonnaisepatee of fansebroodbasis
Gerookte salmrolletjies
Afgeddopte steurgarnale aan stokkies met seekosdoopsous
Gebraaide fitelblokkies met Hollandaisesous
Taramasalata op komkommer gepyp. Continue reading