BAKED CAMEMBERT
400 g strong bread flour , plus extra for dusting
400 g strong wholemeal bread flour
1 x 7 g sachet of dried yeast,
unsalted butter
80 g stale breadcrumbs
3 x 250 g round Camembert cheeses
6 sprigs of fresh rosemary
3 small cloves of garlic
1-2 fresh red chillies
olive oil Continue reading
SHAN’S PASTRY WHEELS
1 packet of pastry
cream cheese
1 cup of chopped spring onion
1 cup of fat free diced bacon
2 cups of grated gouda or cheddar cheese
1 cup chopped parsley
½ cup tomato sauce
salt and pepper Continue reading
PIESANG-NEUT FILO ROLLETJIES
Piesang:
Gebruik ‘n halwe piesang per rolletjie.
Fillodeeg:
Gebruik 2 – 3 velle om twee rolletjies mee te maak. Smeer elke vel met gesmelte botter of margarien. Botter gee altyd te beste resultate.
Strooisel:
Meng gelyke dele bruiksuiker en fyngemaakte Haselneute met kaneel na smaak. Sprinkel dit tussen die lae fillodeeg. Continue reading
Posted in Klein Koekies, Tertjies / Biscuits, Tartlets, Vingerhappies / Snacks
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CHEESE BISCUITS
180 g cheddar cheese , finely grated
185 g butter
1 1/2 cups plain flour
1 teaspoon paprika
1 teaspoon salt
2 tablespoon grated Parmesan cheese Continue reading
ES’S CASHEW, DATE AND WINE BALLS
Ingredients:
1 cup unsalted cashews
¼ cup Steel cut oat blend
8 Soft Tunisian dates
1½ tbsp Dutch Dark Cocoa
2 tbsp Sweet Shiraz (red wine)
Method:
Drop the cashews and oats in a food processor.
Plonk the dates through the shoot, one by one and continue blending.
As you blend, add the cacao powder. Continue reading
MAKLIKSTE WORSROLLETJIES OOIT
250g boerewors haal die velletjie af
1 pk puff pastry
1 eier geklits
Rol die deeg oop en draai die langste kant na jou toe, le die rou worsvleis so 2cm van die kant af oor die lengte en rol toe, net tot die deeg die wors heel toemaak, smeer geklitste eier waar die twee stukke deeg oor mekaar gaan, sny die deeg af en sny die wors in klein happie grootte. Doen dieselfde met die stuk worsvleis en deeg wat oor bly. Pak op ‘n gespuite bakplaat en smeer bietjie geklitste eier oor elke rolletjie. Bak by 180 grade C vir ongeveer 20-30 min of tot mooi bruin en gepof. Voila… sorg dat die wors nie te vet is dan kook die vet baie uit, maar dit is nie regtig ‘n probleem nie…
geniet hom.
Foto en idee: Rina Kleinhans.
Posted in Klein Koekies, Tertjies / Biscuits, Tartlets, Vingerhappies / Snacks
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VINNIGE CHIPS KOEKIES
200 g gerasperde cheddar kaas
125 g simba chips (enige geur)
140 g koekmeel
100 g margarien (baie sag)
Meng alles saam.
Rol in balletjies en druk plat.
Bak vir 10 min teen 200°C
Bron en Foto: Cecil Dunhin
GEDROOGTE APPEL “CHIPS” SKYFIES
* Sny 3 granny smith’s in dun repies
* Bestuif mildelik met speserye van jou keuse (hier het ek kaneel, neutmuskaat, swartpeper en naeltjies gebruik)
* Pak op oondpan wat vooraf gespuit is
* Bak in warm oond teen so 200oC vir 10-15min (elemente bo én onder aan), dan vir ‘n verdere 20min teen so 150oC, dan vir so 30-40min teen so 80oC
* Draai skywe om na elke temperatuur verandering
* Geniet warm/koud
FOTO EN RESEP: Meyer Combrinck
MICHELLE SE GRAANKOS SMULHAPPIES
Honey Hoops
Corn Flakes
Marshmallow
1 etl botter
1etl water
Sit groot pak marshmallows, botter en water in bak, Continue reading
Posted in Klein Koekies, Tertjies / Biscuits, Tartlets, Vingerhappies / Snacks
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MARZIPAN BALLS
1½ cups ground almonds
1½ cups icing sugar
2 teaspoons almond extract
2 organic egg whites
cherries
chocolate for dipping
In a food processor, place the almonds, icing sugar and almond extract. Blend, then add the egg whites slowly until a stiff dough is formed. (You may not use all the egg white) Sprinkle some icing sugar on a board and place the dough on it. Knead for about a minute. Roll and cut little pieces. Put a cherry in the middle and roll into a ball then dip in chocolate.
Recipe and photo: Jennifer Weir
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