EGG WRAPS WITH TAPIOCA FLOUR
1 XL egg
5 ml tapioca flour
Beat the egg, add tapioca flour and mix until smooth.
Fry in medium to hot coconut oil until set, flip and fill with your favourite topping.
I used red pepper, mushrooms, onion and bacon with nutritional yeast instead of cheddar.
One egg makes a small wrap, if you like a thicker/larger wrap, use 2 eggs.
Photo: Lesdee Gloak Bam
SJOKOLADE SPONSKOEK MET SJOKOLADE MOUSSE VULSEL EN BOTTER VERSIERSEL
2 koppies koekmeel
4 eiers
2 koppies suiker, teelepel vanilla escense (ek het chocolate essence gebruik)
2 teelepels bakpoeier
¼ koppie kakao
125 ml melk
125 ml water
100 ml kookolie
Versiering
500 g versiersuiker
125 g botter
skeut suurlemoen sap
pakkie chocolate mousse
Maak sjokolade mousse aan en plaas in yskas om te stol. Gebruik so 50 ml minder vloeistof as wat op pakkie aangegee word vir ‘n stywer mousse.
Verhit tot lou warm die melk, water en olie.
Sif meel en kakao saam, in aparte mengbak, klits eiers en suiker tot suiker opgelos en mengsel donsig is.
Meng eier mengsel liggies by meel in.
Strooi bakpoeier bo oor meel en eiermengsel en dan lou warm melk mengsel en roer deur tot net gemeng.
Giet in koekpanne wat met waspapier uitgevoer is en bak teen 180 grade C vir 20-30 minute.
Laat afkoel in pan en keer dan uit.
Versiersel
Meng botter en versiersuiker saam tot romerig voeg skeut suurlemoensap by en meng deur.
Deel in twee en kleur soos verkies. Gebruik van die wit versiersel vir die “dirty icing” en kleur die res indien verkies.
Vir my koek het ek resep dubbel aangemaak en 28 cm koekpanne gebruik.
Ek het ‘n “damwalletjie” gepipe vir die mousse laag tussen koeke, die mousse in dammetjie geskep en gelyk gemaak, daarna plaas boonste laag koek op onderste laag en versier koek met dun laag “dirty icing”
Los koek dan in yskas vir so halfuur vir alles om te set en dan kan jy koek verder versier. As dit baie warm weer is hou koek liewerste in yskas tot jy dit bedien
Resep geplaas deur Mandy Nel
Foto: Mandy Nel
RICE KRISPIE TROUKOEK
Nooit Rice Krispie treats gemaak nie, want my kinders wou dit nie eet nie. Daar kry ek nou ‘n Rice Krispie troukoek vir hierdie naweek.
Resep:
100gr margarien saam gesmelt met 400gr marshmellows.
Roer 8 koppies (250ml) rice krispies in en druk met bottergesmeerde lepel plat in pan.
Sny in vingers.
2 teelepels vanilje by die mengsel is opsioneel.
Daar kom 2x 8 koppies rice krispies uit 1 groot boks. Ek het in totaal 3 groot bokse gebruik en 6x 400gr marshmellows.
FOTO EN RESEP: Irma Van Ellewee Swart
EIERLOSE SJOKOLADEKOEK
650 ml koekmeel
90 ml kakaopoeier
10 ml bakpoeier
10 ml koeksoda
3 ml sout
325 ml strooisuiker
160 ml olie
30 ml asyn
5 ml vanilla
500 ml water
Sif die meel, kakao, bakpoeier, koeksoda, sout en strooisuiker saam. Meng die olie, asyn, geursel en water. Voeg geleidelik by die droë bestanddele terwyl voortdurend geklop word. Giet beslag in 2 gesmeerde koekpanne. Bak 35-40 min by 180°C of totdat die toetspen skoon uitkom. (Enkel laag bak 50-55 min)
Laat die koeke 5 min in die panne afkoel voordat dit op ‘n draadrak uitgekeer word. Versier soos verkies.
Foto: Fanie Smit
Resep: Carmari Fourie Strobos
As student die koek gebak vir verjaarsdae-kan nie flop nie! Daarom die naam Tics sjokolade koek gekry (naam van die diensjaar waar ons vir jare vir studente op verjaarsdae die lekker moist koek gebak het).
Na deeg in pan gegiet het, gee so een of 2 ‘kap’ /’stamp’ op tafelblad – help lugborreltjies ontslae te raak.
HIGH TEA IDEAS AND RECIPES
High-tea sandwiches (1)
Buy a loaf of fresh white bread from your local bakery. Cut it into thin slices and spread with soft butter or mayonnaise. Make sandwiches with combinations such as shaved ham and thinly sliced cucumber; shaved beef with a little mustard and a few rocket leaves; and smoked salmon and cream cheese with some finely shredded lettuce. Cut the crusts off the bread and dip one edge of each sandwich into finely sliced fresh chives or alfalfa sprouts.
Flower-shaped mango cakes (2)
Drain one can of mango slices and reserve the juice. Cut the fruit into smaller pieces. Beat together 250ml butter and 300 ml sugar until light. Beat in five large eggs, one at a time. Sift together 625 ml cake flour, 5 ml baking powder and a pinch of salt. Fold in alternately with 75 ml milk and 50 ml of the reserved mango juice. Fold in the fruit. Pour the batter into flower-shaped silicone cake moulds. Bake in a preheated oven at 180°C for 20 minutes or until cooked through. Cool and remove from the moulds, then dust with icing sugar.
Strawberry and rose-petal cheesecake (3)
140 g digestive biscuits, crushed
60 g butter, melted
FILLING
15 g gelatine
45 ml cold water
500 ml sour cream
150 g brown sugar
400 g ricotta
5 ml vanilla essence
100 g fresh strawberries, chopped
fresh rose petals and strawberries, to decorate
Mix the biscuits and melted butter together. Press into a 20 cm spring form tin and refrigerate.
FILLING
Put the gelatine into a bowl and cover with the cold water.
Leave for two minutes then melt in the micro-wave and stir to dissolve.
Heat the sour cream and sugar together in a saucepan over a low heat until the sugar has melted. Remove from the heat and stir some of the mixture into the gelatine mixture, then stir the gelatine mixture into the remaining cream mixture. Set aside to cool.
Process the ricotta in a blender until smooth. Add to the sour cream mixture and blend again. Add the vanilla essence and pour into the base. Stir in the chopped strawberries. Refrigerate until firm. Decorate with the rose petals and the fresh strawberries.
Lavender scones (4)
80 ml (75 g) cold butter, cubed
410 ml (225 g) self-raising flour
45 ml (40 g) castor sugar
10 ml chopped fresh lavender flowers
1 large egg
30 ml buttermilk
berry or cherry jam and whipped cream, to serve
Preheat the oven to 220°C. Rub the butter into the flour. Add the castor sugar and lavender. Add the egg and buttermilk and mix together quickly; don’t over mix. If the dough seems a bit too dry, add a little more buttermilk.
Roll out to 2,5cm thickness on a lightly floured board. Cut out scone shapes with a scone cutter. Place them onto a greased and dusted baking tray. Brush with a little extra buttermilk and dust with a little flour. Bake in a preheated oven for 10 to 12 minutes. Cool and serve with jam and whipped cream.
Cheat‘s savoury croissants (5)
750 ml (410 g) cake flour
25 ml baking powder
50 ml (45 g) butter, cubed
400 ml grated Cheddar cheese
125 ml crumbled feta cheese
6 slices of salami, chopped
15 ml finely snipped chives
1 large egg, beaten
180 ml buttermilk
Preheat the oven to 200°C. Sift the flour, baking powder and a pinch of salt together in a bowl. Rub in the butter, then stir in the cheeses, salami and chives.
In a separate bowl, combine the egg, buttermilk and 60ml water. Stir into the dry ingredients. Divide into two. Roll each portion into a circle (about 26 cm in diameter) on a floured surface. Cut into eight slices (like pizza slices). Roll each slice up, starting at the rounded edge and ending at the point. Turn the outer corners inwards to form a crescent.
Place onto a greased baking tray and bake for 20 minutes or until golden brown.
Cheese and herb quiche (6)
60 ml butter
6 sheets phyllo pastry
3 leeks, thinly sliced
250 ml grated mature Cheddar cheese
3 large eggs, lightly beaten
150 ml cream
30 ml each chopped parsley and chives
Preheat the oven to 180°C. Heat a saucepan and melt the butter. Brush a sheet of phyllo pastry with the butter. Cover with another sheet of pastry. Repeat to make six layers.
Cut large enough to fit a rectangular or round quiche tin, allowing extra so the pastry can hang over the top of the tin.
Fry the leeks in the butter that remains in the pan. Once they are soft, spoon into the prepared pastry.
Whisk the remaining ingredients together and pour into the pastry. Bake for 30 to 40 minutes until set and golden.
Apple cake with Earl Grey apples (7)
125 ml (115 g) soft butter
250 ml castor sugar
5 ml grated lemon zest
3 extra-large eggs
230 ml Bulgarian yoghurt
1 green apple, peeled and diced
400 ml (260 g) cake flour
5 ml ground cinnamon
2,5 ml bicarbonate of soda
5 ml baking powder
Earl Grey apples (see below)
Preheat the oven to 170°C. Beat the butter and castor sugar together until light. Add the lemon zest, then the eggs, one at a time. Stir in the yoghurt and the apple.
Sift the flour, cinnamon, bicarbonate of soda and baking powder together and fold into the butter mixture. Spoon into a greased and lined 20cm cake tin. Bake for 40 to 50 minutes or until a skewer inserted comes out clean.
Cool, then ice with a glacé icing and decorate.
EARL GREY APPLES
Heat 350 ml water in a sauce-pan. Add three Five Roses Earl Grey tea bags. Simmer for three minutes. Remove tea bags and discard. Add 250ml castor sugar and simmer for 10 minutes to form a syrup. Cut two Pink Lady or red apples into very thin slices and place in the syrup. Leave for half an hour. Place on the cake just before serving.
Mini banoffee pies (8)
These mini versions of the dessert favourite are really cute. You could make the pastry cases and toffee filling well in advance.
For the pastry
250 g/9 oz plain flour
125 g/4½ oz cold butter, diced
2 tbsp sugar
pinch salt
2 free-range eggs yolks only
1 tbsp double cream
For the toffee
250 g/9 oz brown sugar
50 g/1¾ oz butter
142 ml/¼ pint double cream
For the banana mousse
2 ripe bananas
500 ml/18 fl oz double cream
4 tbsp icing sugar
For the topping
125 g/4½ oz good-quality plain chocolate, shaved with a knife
Preparation method
Preheat the oven to 200°C/400\F/Gas 6. Grease a 12-hole petit four tin.
For the pastry, place the flour, butter, sugar and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and enough cream to bring the mixture together to form a dough. Wrap the dough in cling film and place in the fridge for at least 30 minutes.
Meanwhile, make the toffee. Heat the sugar and butter in a pan until the sugar has dissolved then stir in the cream and pour the mixture into a bowl. Set aside to cool.
Roll the pastry out on a floured work surface, cut out 12 circles and use them to line the holes of the petit four tin. Bake in the oven for 12-16 minutes or until the pastry is golden-brown and crisp. Carefully transfer the pastry cases to a wire rack and set aside to cool.
For the mousse, mash the bananas with a hand held blender. Whip the cream until it holds soft peaks then fold in the bananas and the sugar. Pour into a bowl and chill in the fridge.
To assemble, spoon a little toffee into each pastry case. Spoon the mousse into a piping bag fitted with a plain nozzle and pipe on top of the toffee. Scatter over the shaved chocolate.
AFTERNOON TEA MENU
There are no set rules about the content of a traditional Afternoon Tea menu, but it usually consists of sandwiches and a variety of sweet items. A typical menu might read:
Traditional Afternoon Tea Menu
A selection of freshly prepared finger sandwiches
Warm scones with clotted cream and preserves
A variety of home made cakes and pastries
Your choice from a range of teas
What types of sandwiches are served with Afternoon Tea?
The classic selection of sandwiches served with Afternoon Tea includes:
cucumber;
egg mayonnaise with cress;
smoked salmon with cream cheese;
Coronation chicken;
Ham and mustard.
What is a Cream Tea?
A ‘Cream Tea’ is generally scones, clotted cream and preserve served with a pot of tea.
What is Champagne Afternoon Tea?
Many hotels also offer set menus that include a glass of Champagne with the Traditional Afternoon Tea, or the option to add a glass of Champagne for an additional charge.
What types of tea are served?
The range of teas on offer can vary from half a dozen to over a hundred, including some very rare and obscure ones. Some of the common teas on offer will include the following:
Assam
A strong full-bodied tea from India, which has a distinctive, ‘malty’ flavour.
Darjeeling
An aromatic and astringent tea from India, with a hint of almonds and wildflowers.
Earl Grey
A blend of black teas scented with oil of bergamot named after Charles, 2nd Earl Grey, who was Prime Minister from 1830 to 1834.
Lapsang Souchong
A Chinese tea fired over smoking pine needles, which produces a striking smoky odour and flavour.
LAKTOSE KAAS EN MELKPRODUKTE
Daar is ‘n aantal kase wat jy met ‘n geruste hart kan eet. Parmesaan kaas bevat byvoorbeeld geen laktose. Ook gorgonzola en pecorino is laktose vry. In die lys met produkte staan verskeie produkte wat jy, gelukkig, net kan eet. Is jy baie sensitief vir laktose, kies dan net produkte wat heeltemal geen (soms is dat 0-0,1 gram) laktose bevat. Is jy minder sensitief, dan kan jy byvoorbeeld ook best feta eet (0,5 gram).
Welke melkprodukte kan ek nie eet nie met ‘n laktose-intoleransie?
Die produkte waar jy ekstra goed op moet let, is die produkte met melkpoeier. In melkpoeier sit baie laktose. Hierdie produkte pas dan ook nie in ‘n laktose vry dieet. Melkpoeier vind jy dikwels terug in pasta soos koek of krentenbollen.
Soorte melk en kaas Hoeveel laktose? (Per 100 gram)
Skinny koeimelk 4.7
Halfvolle koeimelk 4.6
Volle koeimelk 4.5
Karringmelk 4.1
Volle melkpoeier 35.1
Afgeroomde melkpoeier 50.5
Skaapmelk 4.5
Bokmelk 4.2
Buffelmelk 4.9
Volle jogurt 3.2
Halfvolle jogurt 3.3
Laevet-jogurt 3.1
Volle vruchtenyoghurt 3.1
Room 3.21
Botter 4
Kwark 2.6
Cheddar kaas 0.23
Mozzarella (koeimelk) 1,5 – 2
Bokmelkkaas 1,5 – 2
Ricotta (skaapmelk) 3.2
Vars ricotta 4.0
Taleggio 0
Gorgonzola 0
Fontina 0
Provolone 0
Parmigiano Reggiano 0
Grana Padano 0
Formaggino 0
Feta 0,5
Edam 1
Gerasperde Parmesaan kaas 0.15
Switserse kaas 0.06
Belegen Gouda kaas 0
Ekstra Belegen Gouda kaas 0
Ou Gouda kaas 0
IDEES VIR DAMES OGGEND
Lida Pieterse – Hallo julle, help asb. Wat kan ons bedien by ‘n winterfunksie vir vroue. Dit vind plaas in die dag. Nie koek en tee nie en ook nie sop en brood nie. Iets ongewoon en anders. Sal dit baie waardeer as julle kan help met idees.
Abie Le Roux – Was by tuinbou funksie, het vir die dames n Thaise hoenderkerrie, lekker slaai en verskeidenheid vars broodrolletjies bedien. Roomys spanspek lietjies nagereg. ( Basmatie rys ook). Dit was heerlik. Elkeen net genoeg gekry
Waldette Smith – Pannekoek en vulsels?
Anne Greyling – Lekker pizzas en vleisrolletjies met vrugte slaaie
Rina Kleinhans – Pannekoek met verskillende vulsels is baie populer en hoenderkerrie is ook altyd ‘n wenner onder die dames… wat van ‘n lekker hoenderrol met groente en slaai. Dit kan lekker wees as daar ‘n patee of twee saam met die brood tafel bedien word…
Mickayla Swart – Ek sou gaan met melk tertjies en klein sout tertjies met kaas smeerkaas en sout beskuitjies sit genoeg voor en laat die dames hulself bedien. As hulle wil groot eet kan jy altyd paella ook maak.
Louise Groenewald – Quiche en slaai?… Bobotie in filodeeg cups met ‘n slaaitjie.
Suneth van Rensburg – Kaastafel, broodtafel en slaaitafel en dan ‘n nageregtafel.
Danell Du Plessis – Eg Italiaanse Lasagne met Italiaanse Open-salad en Panini brood.!
Yvette Cilliers – Kaas en wyn….heerlik vir koue dae…en dit werk vir die dag ook.
Rina Kleinhans – Ek wonder net is dit ‘n “sit aan” ete wat julle beplan, ons was nou die dag 250 vrouens en dan kan mens regtig nie almal hulle self laat help nie, dit is net te veel mense dink ek.. en met ‘n vroue dag wil die dames mos darem spesiaal voel en lekker bedien word of is ek verkeerd?
Lida Pieterse – Rina dit is omtrent 80 vrouens en hulle sit by tafels, maar gewoonlik help elkeen homself want ons is nie so baie dat ons hulle kan bedien nie.
Rina Kleinhans Dood reg Lida Pieterse ek het maar net gewonder… dan is verskillende tafels met brood, slaai, patees en beskuitjies altyd ‘n wenner.. mens kan so baie doen daarmee… maar ek voel nog dat iets warmer die ding gaan doen.
Marie Dumas Jennings – wat van ‘n gasvrou vir elke tafel, dek self elke tafel en julle sorg dat elke tafel sy eie bakke kos kry, warm gehou met tealight kersies. bedien dan rys met chicken ala king, cocktail rolls en slaai. Nagereg malva poeding gebak in muffin panne met heerlike warm vla
Rina Kleinhans – Dit klink vir my heerlik Marie Dumas Jennings en dink net hoe mooi gaan die tafels wees… ek is baie lief vir sit en eet.. rond staan en self help is nie vir my nie
Marie Dumas Jennings weet jy Lida Pieterse, dan is daar iemand wat na gaste omsien by die tafel. ek was by so ‘n funksie en die saal was kleurvol met verskillende smake en idees. bedien vir almal dieselfde anders is daar ‘n kompetisie. weet nie wat die geleentheid is of wanneer nie. kry ‘n plek wat vir elkeen ‘n sjokolade kan gee met ‘n plakker daarop van die geleentheid wat net dankie se dat hulle die dag gedeel het
Lida Pieterse – Marie dis ons VLU funksie waar ons ander takke nooi. Ons het dan ‘n lekker program die oggend en daarna die ete of wat ons ookal besluit. Ons maak ook self vir almal ‘n oulike geskenkie. Dit is 25 Junie. So kos moet warm wees.
Danell Du Plessis – 80 Mense is glad nie moeilik om vinnig te bedien nie.! n Maklike buffet-tipe opdiening is altyd gewild. Of indien 8 perone van 10 tafels elk is, is slegs 5 flink “waiters” nodig. Bediening kan vinnig geskied en almal kan byna terselfdertyd lekker saam eet. n self-help nagereg tafel is n opsie vir di wat lus voel vir iets soets na ete.
Marinda Engelbrecht – Warm poeding en port.
Nella Kootstra – Elke gasvrou het haar eie tafel gedek, pannekoek met die heerlikste vulsels is bedien. By ons Acvv is daar selfs mans wat elk hul eie tafel dek.
Christina De Jager – lekker lasagne en slaai, hoenderpastei en slaai, broccoli hoender en slaai, almal wil mos net slaai slaai slaai(mengelslaai)
Thea Visser – Butterchicken en naanbrode.
Marinette Ellis – Gevulde pannekoeke. Bedien die pannekoek met twee vulsels om van te kies. Kerriehoender en eiervrug en maalvleis bv. Dan bou elkeen sy eie pannekoek soos hy lus het
FOTO GELEEN BY – zijactief-zeilberg
BABA BADWATER VIR OOIEVAARS PARTYTJIES
Pienk roomys hard gevries en sit onder in bak. My suster het “bompies” gebruik. Dis lyk soos bunny licks. Dan het sy ‘n rooi sap dink druiwe bygegooi, ginger ale en rooi Sparletta. Die roomys maak die skuim soos ‘n float. En natuurlik di eendjies om by di ooievaars tema te pas. Jy kan dit enige kleur maak afhangende van jou koeldrank en roomys keuses. Lyk jig maar smaak fantasties. Sou nooit eens daai kombinasie oorweeg het nie. Maar my seun meng al jare sy gaskoeldrank geure en hy is dol daaroor.
Helene Olivier Cassisa
BABADOEKE VIR OOIEVAARS PARTYTJIE
Servette soos nappy gevou met ‘n klein tipe doekspeld en lekkers.
Helene Olivier Cassisa
