RENE SE PANSMEER (VERVANG SPRAY AND COOK)
Geplaas deur René Baxter
Foto’s:  Benhet Nieuwenhuis
FOOD LOVERS RECIPES
Ek maak die pansmeer, probeer dit gerus jy sal nie spyt wees nie. Werk beter as spray en cook het ek gevind.
1 koppie botter
1 koppie olie
1 koppie meel
Klits dit alles saam gooi in ‘n houer en bere in yskas. Haal so 5 min voor jy panne gaan smeer uit yskas en verf dit met ‘n kwassie in jou panne. Werk 100%.

NAGEMAAKTE ROOM ALA HERMINA
Vanaand se nagereg. Heerlike Vanilla Muffin in helfte gesny.
Skeppie roomys bo-op en ander deel van muffin bo-op gesit. Ek het nagemaakte room heel bo-op.

60 ml Cremora of Ellis Brown melkpoeier (ek het Ellis Brown gebruik)
60 ml kookwater

Gooi kookwater by melkpoeier en roer totdat melkpoeier opgelos is.
Plaas in yskas om koud te word.
Klits tot dubbel in volume.
Ek het so klein bietjie suiker bygegooi.
Heerlik.
Foto en resep:  Ronel Muller Thoma

INLIGTING OOR KNOFFEL EN UIE
Knoffel
Een bol Knoffel bestaan gewoontlik uit ±10 knoffel huisies. So 1 een knoffel huisie = 1 teelepel gekapte knoffel = ½ teelepel fyn gedrukte knoffel = 1/8 knoffel poeier = ½ teelepel knoffel flokkies = ¼ teelepel knoffel korrels = ½ teelepel knoffel sous.
Uie
5 Middelslag uie = 450 g = 2 koppies gekapte uie = 3 koppies gesnyde uie
1 Klein ui = 1/3 koppie = 1 teelepel uie poeier = ½ teelepel Gedroogte uie vlokkies

GEPLAAS DEUR Johan Du Preez Snr
By Simply canning ” Substitute for fresh Garlic and onion”

SUBSTITUTE FOR MARZIPAN IN BAKING

Do-It-Yourself Marzipan

If you’re lacking marzipan for a recipe, here’s a quick method of making a batch of your own. To make a batch of do-it-yourself marzipan that will equal 2 ½ cups of marzipan in a recipe, mix together 2 cups of almond paste with 1 cup of powdered sugar and 2 tbsp of corn syrup. Stir them up thoroughly and you have a do-it-yourself marzipan substitute.

Almond Paste

For a quick and dirty solution, almond paste can substitute marzipan in a pinch. In this case, you will need to adjust the sugar in your recipe to make up for the loss of sweetness between almond paste and marzipan.

A Nut-Free Marzipan

If you’re not a fan of almonds or you’re allergic to them, here’s a quick solution for a nut-free marzipan substitute. Shift 5 oz of icing sugar. Mix it together with 5 oz of semolina and 2 tsp of custard powder. Beat and egg white and add it to the mix. Add 2 tsp of either vanilla extract or orange flower water for some flavoring. Mix everything together until a firm paste develops.

Coconut Marzipan

Here’s another substitute for marzipan that doesn’t include almonds. This substitute instead replaces it with coconut. Here’s how you whip up a batch of this marzipan substitute. Mix together 1 ½ cups of icing sugar and 1 cup of dry coconut. Add 1 egg yolk and 1 tablespoon of lemon juice, and stir until you get a solid mass. Knead the mixture and roll it out. You can then use it as a substitute for marzipan.

Sugarless Marzipan

Here’s a substitution for marzipan if you’re worried about its sugar content. It uses an artificial sweetener, so if you’re allergic or otherwise have an adverse reaction to artificial sweeteners, this may not be the best choice for you.

Process 6 oz of slivered, blanched almonds in a food processor. When they are finely ground, remove them and add 1 cup of an artificial sweetener, such as Splenda, 2 tbsp of liquid egg substitute, 2 tsp of almond extract and 1 tsp of lemon juice. Mix them together until well combined. Use as a marzipan substitute.

There is no one substance that can be used as a marzipan substitute. These are just a few examples of marzipan substitutes that you can create. Use them to be creative and find a marzipan substitute that can fit all of your needs.
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitute-marzipan-for-baking.html

IDEES OM VARS EIERS TE BEWAAR-EGG STORAGE
Petré Van Jaarsveld – pak die eiers tussen growwe sout .. die 50 kg sakke wat by die Kooperasie gekoop kan word

Niekie Bushby – Jy kan dit vries – breek ‘n eier per 1 vakkie van ‘n yskasbakkie. Vries dan so.

Nicolette Walsh – Ek vries myne. Ek sit 2 eiers per sakkie le plat en vries. as ek net eier nodig het sny ek een van die in helfde en onvries vir so 15 minute. Hou so 6 maande sonder probleme.

Petré Van Jaarsveld – Neem 1 pond ongebluste kalk, meng met 6 bottels water en sit die eiers daarin. Neem 4 pond gebluste kalk, 2 teelepels kremetart, 2 teelepels sout en 8 bottels water, giet oor 9 dosyn eiers, maak goed toe, en bere in ‘n koel plek.

Vries die eiers sommer dop en al. Ontdooi dan die eiers in ‘n houer buite die yskas. Was die eiers eers met lopende water voordat jy vries. Al kraak die eiers wanneer hulle vries, dit sal steeds goed wees as dit ontdooi.

Egg Storage, Freshness & Food Safety
Keep it Fresh: How to Store Eggs

Always Keep Eggs in their Carton
We know a lot of people like to throw away the egg carton when they get home and store their eggs in the little egg caddy that comes with your fridge or in a separate bowl. This may look pretty, but we recommend always storing your eggs in their original carton. Why? Firstly, the carton protects the eggs and prevents them from absorbing strong odours and flavours of other foods in your fridge through the thousands of tiny pores in the egg shell. Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered.

Other tips for storing raw and cooked eggs:

Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
When storing hard-cooked eggs, you may notice a “gassy” odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked. It’s harmless and usually dissipates in a few hours.
Recommended Storage Times for Eggs
Fresh shell eggs By best before date
Leftover yolks or whites Within 2 to 4 days
Hard-Cooked eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4 months
How to Freeze Eggs

Did you know that you can freeze eggs? Certain kinds of raw and prepared eggs (not in their shells) can easily be frozen following these simple instructions:

Whole eggs: Beat eggs just until blended, pour into freezer containers and seal tightly. Label the container with the number of eggs and the date, and freeze.
Whites: Break and separate the eggs one at a time, making sure that no yolk is mixed in with the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.
Yolks: Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as-is, egg yolks eventually become so gelatinous they are almost impossible to use in a recipe. To help slow this process, beat in either ⅛ tsp (0.5 mL) salt or 1½ tsp (7mL) sugar or corn syrup per ¼ cup (50 mL) egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts)
Hard-cooked: Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boil. Remove from heat and let stand, covered, in the hot water for about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen, so don’t freeze them.
Cooking with Frozen Eggs
To use frozen eggs for cooking or baking simply thaw them overnight in the refrigerator or under running cold water. Use the eggs as soon as they’re thawed and only in dishes that will be thoroughly cooked. The following is a list of the recommended substitutions for raw egg.

Substitute 2 tbsp (30 mL) thawed egg white for 1 large fresh white.
Substitute 1 tbsp (15 mL) thawed egg yolk for 1 large fresh yolk.
Substitute 3 tbsp (45 mL) thawed whole egg for 1 large fresh egg
Cooking Food Safely

When preparing perishable foods, including eggs, follow these four simple steps to make sure food is prepared safely:

Clean – Wash hands and surfaces often. Proper hand washing may eliminate nearly half of all cases of food-borne illness.
Chill – Refrigerate/freeze food promptly. Cold temperatures can prevent the growth of most types of harmful bacteria.
Separate – Don’t cross-contaminate. Keep raw meat/poultry/seafood and their juices separate from one another and other food during storage and preparation.
Cook – Cook meat, poultry and eggs to proper temperatures.

Here are a few more simple guidelines to follow when preparing and serving eggs:

Serve eggs and food prepared using eggs immediately after cooking, or refrigerate and use within three to four days.
For entertaining, serve all egg dishes within two hours. Cold egg dishes and beverages should be kept on ice.
If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes.
To prevent toughness, always use moderate heat and controlled cooking times for eggs.
Don’t eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
Use a glass or metal bowl instead of a plastic bowl when making meringue. The greasy film on a plastic bowl can prevent foaming.
The egg yolk and white separate best when they are cold.
Egg whites will beat to a better volume if they’re allowed to stand at room temperature for 20 to 30 minutes before beating.
Unless otherwise specified, most recipes are written based on the use of large eggs. One large egg = ¼ cup or 4 tablespoons or 50 mL.

For more information on safe food preparation and fighting bacteria, consult the FightBAC!™

HOW TO SUBSTITUTE CORNSTARCH
5 easy alternatives that get the job done
Whether you’re making the ultimate pie filling, stirring up a big pot of chocolate pudding, looking for a crispy crust when frying, or baking a batch of crumbly shortbread cookies, cornstarch is an essential component.
But what if you’re all out? Save yourself a trip to the store with these simple substitutions:
USE FLOUR
Flour can easily be used in a pinch. Keep in mind, however, that while cornstarch gives whatever it’s thickening a glossy shine, flour won’t—it will result in a final product that’s more matte.
For every 1 tablespoon of cornstarch, you’ll need to use about 3 tablespoons of flour. Also, cook whatever you’re thickening a few minutes longer to get rid of the raw flavor of the flour.
USE ARROWROOT
Made from the root of the plant of the same name, this type of starch is an easy one-to-one substitution for cornstarch. It will also produce the same glossy finish that cornstarch does.
USE POTATO STARCH
Another one-to-one substitution—just be careful when you whisk, it tends to clump up more than cornstarch.
USE TAPIOCA FLOUR
Also know as tapioca starch, it’s a great substitute. You’ll want to use 2 tablespoons for every 1 tablespoon of cornstarch.
USE RICE FLOUR
Rice flour thickens up like regular flour so use the same proportion: 3 tablespoons for every 1 tablespoon of cornstarch.
The link: http://www.epicurious.com/…/how-to-substitute-cornstarch-ar…

Geplaas deur Philip Reineke

DAIRY FREE EVAPORATED MILK
Use this as a substitute for canned evaporated milk in all your favorite sweets recipes

12 ounces coconut milk
12 ounces rice milk

shake can of coconut milk well to incorporate the “cream” that solidifies at the top of the can.
Combine with the rice milk in a heavy-bottomed pot on medium-high heat. Stirring occasionally, bring to slow boil. turn heat to lowest setting and let simmer, stirring occasionally until liquid has reduced by half. cooking time is very approximate. Measure evaporated milk as needed to ensure it has reduced sufficiently.
When finished, pour into a container and allow to cool to room temp before covering and placing in the fridge. Once cooled, the mixture will separate. That is easily remedied by whisking just before use and does not affect taste or outcome.
Perfect for making ahead and will keep 2-3 days refridgerated.

MAKE YOUR OWN
Make Your Own Baking Powder:
You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It’s ideal for coeliac sufferers who can’t find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe’s balance.

Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 ½ tseaspoon of baking powder and ¼ teaspoon of salt to every cup of plain flour.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine
1 tablespoon ground cinnamon
1 teaspoon each of ground coriander and nutmeg
½ teaspoon of ground ginger
¼ teaspoon each of ground cloves and all spice.
Mix well and store in an airtight container out of the light for up to 6 months.

Eddie Rocher

HEAVY CREAM SUBSTITUTE
YIELD: 1 Cup
3⁄4 cup milk
1⁄3 cup butter
Melt the butter.
Pour it into the milk, and stir.
Use in place of one cup of heavy cream.
Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
Source: food

HOW MANY EGGS FOR EGG SUBSTITUTE

One egg (large/xlarge) is about a quarter cup eggwhites or egg substitute.

One egg white is 2 tablespoons.

the cartons say that 1/4 cup is equivalent to 1 large egg.

Egg Substitute Mix (homemade) –> To replace 1 egg:
2 tablespoon flour
1/2 teaspoon oil
1/2 teaspoon baking powder
2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc)
beaten together until smooth.