Posted in Nageregte - Koud / Desserts - Cold, Versiersel en Vulsels / Icing and Fillings
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CLASSIC VANILLA PUDDING
3/4 cup sugar (or less to taste)
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, cornstarch and salt.
Whisk together milk and egg yolks; gradually stir into saucepan. Continue reading
KLAM VANILLA KOEK MET SAGTE VANILLA VERSIERSEL
Ek het hierdie Klam Vanilla Koek gemaak die naweek vir my verjaarsdag! Heerlik sag en definitief vir die soettand!!
2.5 (325 g) koppies koekmeel
4 teelepel bakpoeier
½ teelepel sout
¾ koppie botter (kamertemperatuur)
1½ koppies (310 g) suiker
3 eetlepel olie
1 eetlepel vanilla ekstrak
4 groot eiers
1 ¼ koppie (300 ml) melk
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ROOI KOEK KLEURSEL IDEES
Cindy Menigo
Maak eerstens jou botterversiersel met die wit wooden spoon margarine pleks van gewone geel. Gebruik poeier kleursel soos reeds voorgestel. Kan selfs bietjie swart poeier kleursel bysit om dieper kleur te kry. Onthou net poeierkleursel kleur ook mond en tande as eet.
Lorraine Swart
Gebruik super red gel kleursel en rooi poeier. Dit moet ten minste 2 dae voor die tyd aangemaak word want dit moet “trou”. Jy gebruik taamlik baie gel en poeier op ‘n kg versiersuiker, omtrent halwe botteltjie gel en kwart poeier. Meng deur tussen in. Sterkte dis ‘n kleur wat ek met ‘n swaar hart aanpak. Om jou rooi te verdiep kan jy rooi glitter oor jou finale produk strooi. Continue reading
SUENELL SE SPIEëL KAASKOEK
Mirror Cake
1 Kaaskoek (oornag GEVRIES) https://www.foodloversrecipes.com/…/wit-sjokolade-kaaskoek-…/
375 ml WIT suiker (bruinsuiker gee ‘n donkerder kleur)
1 blik kondensmelk
1 teelepel vanilla essence
150 ml water
2 eetlepel gelatien poeier
130 ml water
320 gr milkybar (4 x 80 gr)
gel voedsel kleursel
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Posted in Donuts /Doughnuts, Versiersel en Vulsels / Icing and Fillings
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CHOUX FRITTERS
250 ml water
knypie sout
knypie suiker
100 g botter
125 g koekmeel
4 eiers
Bring water, suiker, sout en botter tot kookpunt. Haal van hitte af. Voeg meel by en meng goed deur met houtlepel. Sit terug op ‘n baie lae hitte en roer totdat die mengsel van die kant van die pot af kom en ‘n bal vorm. Haal van die hitte af en laat afkoel. Continue reading
VANILLA CUPCAKE WITH STRAWBERRY CREAM CHEESE FROSTING
Frosting:
1 tub cream cheese
¾ cup cream
½ cup sugar
1 teaspoon vanilla pod
1/8 teaspoon salt
Few drops of strawberry flavoring
Beat cream until thick.
Add salt, sugar, vanilla pod beat.
Add cream cheese and strawberry flavor.
Beat until well blended.
Pipe on cupcake and decorate.
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Posted in Inlê vrugte / Bottled Fruit, Versiersel en Vulsels / Icing and Fillings
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ALIDA SE “LEMON CURD”
5 groot suurlemoene se sap en skil, geraper
250 g botter
300 g strooisuiker
4 x groot eiers, geklits
Smelt botter en suiker en sap oor kookwater of bainmarine, sit van gesmelte mengsel straaltjie gewys by eiers terwyl jy klits met draad klitser.
Sit terug oor kook water en kook tot dik genoeg is om die lepel se rug te bedek.
Sit in flessies.
Resep geplaas deur Alida Siebert
Foto: Alida Siebert
NOTA: Pasop dat jou boonste bakkie waarin jy klits nie aan die kookwater in die onderste pot raak nie, dit moet net die stoom kry 🙂
CREAMY COOKED ICING
Ok tried something new today. I have a lot of people that just don’t like icing but are forced to eat it cause there just aint many likable realistic alternatives. So I found a creamy icing recipe that takes no icing sugar.
Recipe still needs a bit of tweaking but the first round did not go to bad.
1 cup milk
2 tablespoon all purpose flour
1 cup butter
1 cup sugar
1 teaspoon vanilla
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Posted in Soute, Smere, Botters / Butters, Savories, Patees, Versiersel en Vulsels / Icing and Fillings
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PASSIONFRUIT CURD
Wanneer jou aussietuin vir jou suurlemoene, eiers en granadillas gee dan maak jy “curd”.
120 g butter
150 g raw sugar
180 g passionfruit pulp, 6 passionfruit
4 eggs
3 medium lemons (juice and rind)
1 tablespoon cornflour
Over heat, melt butter into sugar, add cornflour, eggs and lemon juice. Let heat till thickens. Don’t let it boil. Then add passionfruit pulp and bottle.
Ons eet vanaand die op pannekoek.
Foto en resep: Henriette Rossouw
PERFECT GANACHE
These proportions are based on weight. For example, a 1:1 ratio means
100 g chocolate to 100 GRAM not ml cream.
Layer cake filling and thick glaze = 1:1, equal parts chocolate and cream.
Chocolate truffles = 2:1, two parts chocolate to one part cream. Heat your cream to just hot enough to melt the chocolate, remove from heat, add grated chocolate, wait, stir. If all the chocolate has not melted, boil water in a pot, remove from heat, place ganache bowl over heated water. This would be enough to melt the remaining chocolate. DO NOT get water into the mixture.
Recipe: Kiti Citi
GANACHE- WHAT IS THE BEST RATIO OF CHOCOLATE TO CREAM TO USE?
Since we are making a glaze suitable for a beautiful decorative drip, I’m going with a 1:1 ratio of chocolate to cream. This will give us an easily pourable (and drip-able) consistency. Since we are using equal parts of chocolate to cream, the ganache is not going to set firm.
If we needed a thicker, more spreadable ganache frosting that will set up firm (often used beneath fondant), I would use a 2:1 ratio of chocolate to cream for a semi-sweet or dark chocolate ganache. You could even adjust to 3:1 for an even firmer result.
Perfekte dripping ganache: Frans van Rensburg
Sit 50 ml room in bakkie. Verhit. Pasop nie te lank dan word dit botter. Breek 80 g Bornville blokkies en roer in room. Bly roer tot gesmelt.
As jy moet sit net nog n sekonde in mikrogolf maar roer tot sjokolade opgelos is.
Foto: Frans van Rensburg
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