WENK VIR DROë GRONDBOONTJIEBOTTER
Handige wenk vir droë grondboontjiebotter (Het dit self beproef en dit werk)
Gooi 1tlp olyf olie in en meng goed, indien nog steeds ‘n bietjie droog voeg nog ‘n teelepel olie by en meng deur. Totdat jy ‘n gladde blink sagte grondboontjiebotter het.
Die smaak van die olyf olie slaan glad nie deur nie die grondboontjie is te oorheersend.
Moet nie gewone kookolie gebruik nie dit affekteer die smaak van die grondboontjie botter

Wenk gegee deur: Pieter Velthuizen

WENKE VIR DIE GEBRUIK VAN OU BROOD
Kry vanmiddag hierdie oulik wenk in die Vrouekeur. Moet nie ou brood weg gooi nie, sny in lekker beskuite, doop in suiker water, pak uit op bakplaat en droog uit. En Whala… jy het heerlike beskuit. Slim ne?
Santie Carelse
Jy kan die brood in vingers sny en dit in warm olie bak tot bruin. (dit gaan vinnig so jy moet haastig werk en verkieslik iemand he wat jou kan help)..haal uit olie en druk in koue koeksusterstroop. Dan word dit broodsusters genoem. Dis baaaaaaie lekker!!!
Justina Vollgraaff
Dit klink na ‘n treffer Rina. Ek ken die volgende variasie: Meng margarine en marmite, smeer die snye brood daarmee, sny in driehoekies en droog uit in die oond. Dis net so lekker.
Engela Van Niekerk
Of jy maak broodvingers daarvan. Dieselfde stroop as koeksisters. Sny brood vingers en braai effens tot ligbruin in vlak pan en doop in koeksisterstroop. As koud rol in klapper. Dit is heerlik.
Santie Carelse
Ek sny die brood in ongeveer 2cm x 2cm blokkies. Dis heerlik vir wanneer mens n ”bordjie soet en n bordjie sout” moet saam neem na n geleentheid! Dis altyd eerste klaar!
Bettie Scheepers
‘n Ou Vriendin van my het die broodvingers altyd liggies met ‘n mensel van botter/margarien en suiker gesmeer en dit ligbruin in die oond gerooster. Dit was ‘n baie gewilde happie by tee/koffie in haar huis.
Engela Van Niekerk
Dit klink lekkerder en dit is regtig ‘n gewilde happie. Jy kan ook crotons maak van die ou brood.
Jessie Maritz-Vermeulen
Ek meng Wit Uiesop-poier met Margarien, en smeer dit oor die ou brood – redelik dik, sny dit in skywe en droog dit in die oond uit vir 2 ure, is heerlike southappie. Party mense noem dit Stofpad Beskuit…….probeer gerus.
Sophia Van Zyl Huisamen
Gebruik ook ou brood om ystervarkies mee te maak. Sny in blokke en gebruik dieselfde stroop as vir ystervarkies! Doop in stroop en rol in klapper! Was altyd in my kosblik vir die koshuis dae!
Laurika De Waal
Brood vries goed. As jy jaffels maak, ham & kaas toast, dan kan jy dit ook vries & later verkoop…
Petro Borchard
ek blits dit tot krummels en maak dan poeding daarvan met eiers, melk, vanilla, (ingemaakte vrugte opsioneel) en bak dit tot gaar. Jy kan ook die krummels net so vries en later gebruik….
Annie Jordaan
ny In die rondte as dit brood rolletjies is smeer. carlic botter. op. en droog uit en vries ook
Elaine Schoeman
Maak brood “koeksisters” of “croutons”, maak krummels vir tjops ens
Marika Strydom Albrecht Elaine Schoeman
is n brood koeksusters amper soos om dit te “deep fry??”
Elaine Schoeman Ja sny die korsie af, bak in olie en dip in stroop soos met ‘n koeksister 🙂
Cecilia van Huyssteen
sny soos beskuit sprinkel suiker water oor en droog vir beskuit
Jeanette Grib
Ek sou dit in suiker water doop en uitdroog vir beskuit
Michelle Warden
sny punt af, hol uit, druk vienna (op special by checkers) en tamatie sous in holte. Vat die afgesnyde punt en druk dit verkeerd om in die holte soos ‘n doppie. Toast dit dan op daai plat snackwichers…. is lekker.
Anthony Raymond
Glad ni nodig vir deep fry ni maak n jam sous(jam met water gemeng) of effens verhitte stroop sny brood in vingers los korsies doop in sous of stroop en rol dan in klapper en droog uit in oond.

CONVERSION TABLES

CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

CUP to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons

OUNCES to GRAMS
1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms

POUNDS to GRAMS
1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms

FAHRENHEIT to CELCIUS (F to C)
500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107

FLOUR
1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams
* Weights may change according to method used. Above are according to ‘dip and sweep’ method.

BUTTER (CUP to STICKS to OUNCES to GRAMS)
1 cup butter = 2 sticks = 8 ounces = 230 grams

GRANULATED SUGAR
1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams

BROWN SUGAR
1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams

COCOA
1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams
* Weights may change according to method used. Above are according to ‘spoon and level’ method.

CORNSTARCH
1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams
* Weights may change according to method used. Above are according to ‘spoon and level’ method.

POWDERED SUGAR
1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams
* Weights may change according to method used. Above are according to ‘spoon and level’ method.

BAKING POWDER
2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram

BAKING SODA and TABLE SALT
2 teaspoons baking soda (or salt)= 14 grams
1+3/4 teaspoons baking soda (or salt) = 12 grams
1+1/2 teaspoons baking soda (or salt) = 10 grams
1+1/4 teaspoons baking soda (or salt) = 9 grams
1 teaspoon baking soda (or salt) = 8 grams
3/4 teaspoon baking soda (or salt) = 5-6 grams
1/2 teaspoon baking soda (or salt) = 4 grams
1/4 teaspoon baking soda (or salt) = 2 grams

YOGURT
1 cup yogurt = 235 grams
3/4 cup yogurt = 175 grams
2/3 cup yogurt = 155 grams
1/2 cup yogurt = 120 grams
1/3 cup yogurt = 80 grams
1/4 cup yogurt = 60 grams
1 tablespoon yogurt = 15 grams

MILK
1 cup milk = 245 grams
3/4 cup milk = 185 grams
2/3 cup milk = 165 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams

HEAVY CREAM
1 cup heavy cream = 235 grams
3/4 cup heavy cream = 175 grams
2/3 cup heavy cream = 155 grams
1/2 cup heavy cream = 115 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams

ALMOND/HAZELNUT/PISTACHIO – SLICED
1 cup almond (sliced) = 100 grams
3/4 cup almond (sliced) = 75 grams
2/3 cup almond (sliced) = 65 grams
1/2 cup almond (sliced) = 50 grams
1/3 cup almond (sliced) = 35 grams
1/4 cup almond (sliced) = 25 grams
1 tablespoon almond (sliced) = 6 grams

ALMOND/HAZELNUT/PISTACHIO – MEAL/FLOUR
1 cup almond (meal/flour) = 150 grams
3/4 cup almond (meal/flour) = 115 grams
2/3 cup almond (meal/flour) = 100 grams
1/2 cup almond (meal/flour) = 75 grams
1/3 cup almond (meal/flour) = 50 grams
1/4 cup almond (meal/flour) = 40 grams
1 tablespoon almond (meal/flour) = 10 grams

EGG
1 egg (without shell) = 50 grams
1 egg yolk = 20 grams
1 egg white = 30 grams

YEAST SUBSTITUTION (FRESH to ACTIVE DRY to INSTANT)
100 grams fresh yeast = 40-50 grams active dry yeast = 33 grams instant yeast

SOURCE/PHOTO: cafefernando

HOW TO TEST THE HOT SPOT IN YOUR OVEN
Oven temperatures need to be spot on. To prevent an under- or over- done baked good, get an oven thermometer – it’s the best way to be sure your oven is calibrated correctly. In addition, check your oven for hot spots. Use the bread test:
Place bread slices on the middle rack and bake at 180 C for a few minutes. Check if any get singed, if so, you’ve found the oven’s hot spot. Try to avoid these areas or rotate pans accordingly.
Bake muffins, cakes, and quick breads in the middle (too close to the top or bottom can cause over browning).
Gently close the oven door – a slam can release air bubbles trapped in the batter.
An oven that hasn’t been preheated may not drastically affect a casserole, but it will have an effect on your baking.
Baked goods need that initial blast of heat to activate the leavening. Although it’s tempting, don’t put your pan in before the oven is properly preheated. If it isn’t at the correct temperature, your recipe will take longer to bake and you run the risk of having a dry texture and low volume.
Philip Reineke

HOE OM N JAFFELPAN SKOON TE KRY
Hettie Potgieter – Kan iemand vir my raad gee hoe om n jaffelpan binne skoon te kry wat bietjie aangebrand het asseblief

Rina Kleinhans – los hom in warm seep water en skuur hom dan met sout skoon, dit is as hy nie teflon aan die binnekant het nie

Eleen Sean Heukelman – Oven cleaner werk baie goed om aanpaksels skoon te maak

Els Chante – oven cealner werk soos n bom!Meng dit met bietjie water in n spuitkannetjie en spuit aan los vir rukkie op,hy vreet hom skoon,sonder enige geskuurdery

Pacific Barbarian – Zeb of Mr Muscle oven cleaner. Moet net nie oornag los nie, dis sterk. Spuit aan, laat dit reageer, wag so 30 mimute en spoel af. Jy kan weer opsit, maar moenie daarvan vergeet nie. Dit sal aluminium opeet

Bessie Leeuwner Du Preez – Daar word gese gooi net Coke op! Ekself dit nog nie probeer.

HOW TO FIX YOUR FUDGE

Question: Can I Fix My Overcooked, Undercooked, or Grainy Fudge?
This question refers to old-fashioned fudge; that is, fudge that is cooked to a specific temperature, cooled, then beaten until thick. “Quick” fudges that use marshmallow cream or condensed milk do not require beating, and are more foolproof, so they often do not have the same problems old-fashioned fudge does. If not made properly, old-fashioned fudges can be too soft, too hard, or unpleasantly grainy. Learn how to fix these fudge problems and avoid them in the future.
Answer:
Fudge that is too soft retains its unfortunate texture even after having been refrigerated or allowed to set for long periods of time. It will be sticky, difficult to cut, and will not hold its shape very well.
How To Make Caramels
Fudge usually behaves this way for one of two reasons: either it was not cooked to a high enough temperature (due to oversight or a faulty candy thermometer) or it was not beaten enough during the beating phase. Soft fudge can often be saved by re-cooking and re-beating it. Simply scrape the fudge back into a saucepan and add 1.5 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals. Cook it to the proper temperature specified in the recipe, and carefully taste the mixture–you might want to add more flavoring, as the old flavor will be diluted. Once it reaches the proper temperature you can follow the instructions for cooling and beating the fudge as before. During the beating, remember that you want the fudge to lose some of its gloss and thicken noticeably before you pour it into the pan.
It is possible to save overcooked fudge in a similar way, although this method does not always work. If your fudge is too hard or grainy, you can follow the directions above, adding the water and cooking as directed, to essentially re-do your fudge. It is a good idea to test your candy thermometer by placing it in boiling water and making sure that it registers 212 degrees F–this will tell you if your thermometer is accurate, and prevent you from accidentally overcooking your fudge due to a bad thermometer. During the beating period, remember to stop beating once it starts to become difficult to stir, as fudge can easily go from “perfect” to “rock-hard” if overbeaten.
If your fudge was not chocolate-based and was originally fairly light in color, you might notice that the re-cooked batch is darker, due to more caramelization of the sugar, but the texture and flavor should be unaffected. Note that if your fudge was burnt the first time, this method will not work, as the burnt flavor will stay with the fudge.
About Food.
http://candy.about.com/od/fudgecandyrecipes/f/fix_fudge.htm

WENKE VIR SUKSESVOLLE PANNEKOEK

Ek bak nogals BAIE pannekoek en hier is wat ek deur die jare gevind het:
1 eier vir elke koppie meel.
Ek gebruik bruismeel en nie meel en bakpoeier nie – dit verseker dat jy nie bakpoeier klontjies of daai skurwe smaak kry nie.
Jy kan asyn/suurlemoensap/brandewyn gebruik. Hulle almal doen presies dieselfde vir die beslag. Ek verkies brandewyn en as ek nie het nie, dan vars suurlemoensap.
Water gee ‘n ligter pannekoek, terwyl melk in die beslag dit makliker laat bak. So as jy nie so handig is nie, gebruik melk vir die beslag, maar ek verkies die ligter pannekoek wat jy kry as jy net water gebruik.
Gebruik meel en olie in jou beslag, dan hoef jy nie elke keer die pan te olie nie – 1/4 kop olie vir elke koppie meel.
Jou beslag MOET vir ten minste ‘n halfuur staan. Dit verander die gluten in die meel.
Jou pan moet sommer GOED warm wees voor jy begin bak, anders sukkel mens met pannekoeke wat vassit.
En natuurlik…..jy moet ‘n ordentlike pan hê. Teflon-pannetjies is goed genoeg, solank hulle teflon nog in ‘n goeie toestand is. As jy jouself wil bederf, kry mens die lekkerste pannekoekpanne by Yuppiechef, maar dis nogals duur. My boetie het my bederf met 2! Gelukkige ek!
Hulle is ligte pannetjies, maar het ‘n dikker boom, so hulle “buckle” nie so maklik soos die goedkoper teflonpanne nie.
Ek sal nou my resep vir jul plaas. Dit het nog nooit geflop nie, daar is net 1 “catch” met hierdie resep wat om ek weet nie watter rede nie, anders is as die ander resepte…..jy kan nie die beslag oornag laat staan nie, dan bak dit verskriklik moeilik. Bak eerder al die pannekoeke klaar. Die pannekoeke bewaar ongelooflik goed en raak glad nie taai en rubberig nie. Vries ook goed.

PANNEKOEK
Meng:
750ml bruismeel
5 ml sout
Klits saam:
4 eiers
1 liter water
250 ml olie
30 ml brandewyn/suurlemoensap/asyn

Klits die vloeistof geleidelik by die droë bestanddele tot glad.
Laat rus 30 min en bak dan in ‘n WARM pan.
Die pannekoek hou baie goed in die yskas vir n paar dae. Dit raak glad nie taai nie.
Hier is my resep soos ek dit nou gebruik. Het dit ook al aangepas met tyd weer. Dit maak lekker baie pannekoek. Die resep halveer ook baie goed as jy nie so baie wil bak nie…..maar met 3 seuns in die huis, bak ek berge op ‘n slag! 😂

Wenke en resep deur: Mariette Visser

WENK OM HOENDER SAPPIG TE HOU
Probeer die ‘trick’ wat die sjinese gebruik om hoender sag en sappig te hou, maak nie saak wat jy verder doen nie.  Voor jy jou hoender kook,  klits een eierwit en 1 eetlepel maizena (mielie poeier, corn starch) saam.  Lê jou hoender stukkies in die mengsel, roer sodat almal bedek is,  en laat staan vir ‘n halfuur. Diepbraai die stukkies in baie warm olie vir minder as ‘n minuut.  NB – BAIE BELANGRIK – dit moet letterlik 30 sekondes of so in die olie wees.  Dreineer, en gebruik dan verder in jou resep.  Ek belowe jou die hoender bly sag en sappig.
Bron: Leonie Overbeek
Foto:  Rina Kleinhans – ek het dit al met borsies en stukkies gedoen en dit is regtig opmerklik hoe lekker sappig die hoender bly.

WENKE OM CHIP MAKER SKOON TE MAAK
Reinette Viljoen – Goeie dag, kan julle my asb raad gee hoe om ons chip maker skoon te maak dis baie sticky van d olie en kry hom nie maklik skoon nie?

Estelle Krüger Van Pletzen – Handy andy and elbow grease

Kiti De Jager – Skottelgoedwasser poeier (of blokkie of gel) en amper kokende water. Soak oornag. Jy kan ook enjin degreaser in ‘n groot bak sit en jou sif daarin week. Was net baie goed daarna. Dis hoe ek myne skoonmaak. Na die soak gebruik elbow grease en met sif sommer high pressure washer buite. Dis hoe my man myne nuut-skoon gekry het.

Hannie Greyling – Asyn en koeksoda

Laurian Kent Britz – Bicarbonate of soda and vinegar

Christa Steyn – Ek sit die dele wat kan in die skottelgoedwasser

Ansuné Van Der Westhuizen – Clean green vir die buitekante waar die kos nie raak nie. Werk soos n droom.

Juliana Hoon – Oven cleaner

Linette Naude van Taak – Grillex

Berdine Möller Kotzè – Mr muscle oven cleaner

Carin Badenhorst – Engin cleaner

Barbara Swart –  Mr Muscle se Kitchen cleaner, dit het n sterk degreaser in en al maak dit hom bietjie vaal kom dit met n bietjie skrop skoon. Spuit die kitchen cleaner oor die taai olierigheid en laat staan n ruk. Vat n nat sponswat die scouring pad op het en begin skrop. Herhaal indien nodig. Gebruik n harde tandeborsel om in die klein plekkies by te kom. Die kitchen cleaner werk die beste wanneer die water met dit meng. Ek het n ruk terug in n huis ingetrek waar die stoof so vuil was, met die kitchen cleaner het ek hom silwerskoon gekry na n paar maal se geskrop.

Antoinette Gagiano Hanekom – Ek het baie van bogenoemde opsies al probeer,maar wat die maklikste,vinnigste en mees effektiefste is,is OVEN CLEANER!!!

Roelette Spies Greyling –  As dit die groot metaal ene wat eetplekke gebruik is degreser en jik n goeie oplossing die kleintjies kry jy binne minute skoon met wasgoed vloei seep en domestos

FOTO GELEEN BY – buzzfeed

WENK OM SOP TE VRIES PER PORSIE

Ek”drape” my sakkies o0r my sop bakkies Dan vul ek hulle vir een porsie per Sakkie so ek gebruik die Klein sakkies. As dit net ek is hoef ek net een sakkie uit Te haal. As ek gaste kry haal ek net nog Sakkies uit so vermors ek niks

Mandy Nel
Foto: Amanda Jordaan