SPITBRAAI-WENKE

SPITBRAAI-WENKE
Begin die kook van die lam met die maagkant oor die vuur, maar draai die maag weg van die vuur se hitte aan die einde.
Braaityd is 2-3 ure, afhangend van die groote van die lam. Sodra die binne-temperatuur van die vleis 60 grade C behaal en die sappe pienk is, is die lam gaar.
Die bene vat die langste om gaar te word, plaas dus die kole in ‘n groter hoop onder die bene aan die begin en sprei hulle dan uit na die eerste halfuur se braai. Laat die vleis toe om vir 20 minute te rus voor dit gekerf word.

Bron: Rene Truter Wessels

SNACKLE WENK

SNACKLE WENK
Wenk: Metilda Pretorius
FOOD LOVERS RECIPES
Om doppies te vries:
Ek het dit dood eenvoudig in tupperbakke verpak en gevries.
Dis ‘n dun doppie so dit ontvries binne sekondes.
Wanneer jy dit wil ontvries moet dit uit die bakke gehaal word anders vorm daar ‘n water lagie in die bak wat die doppies sal pap maak.
Ek het dit regtig gedoen en vir my het dit gewerk!

EGGS SIZES IN GRAMS

Using the correct sized eggs in recipes can sometimes mean the difference between success and failure.
Eggs are graded according to egg weight, not egg size.
To ensure you use the correct eggs when cooking, here is a guide to Sunny Queen Farms egg sizes and weights:
Medium 42 – 49.9 grams
Large 50 – 58.9 grams
Extra Large 59 – 66.9 grams
Jumbo 67 – 71.9 grams
Extra Jumbo 72 – 78 grams

OULIKE WENKE

groenbone
OULIKE WENKE
Aartappels En Rys Word Witter as daar n teelepel suurlemoensap by kookwater gevoeg word

Spinasie en groen groente behou hul kleur as hul in oop kastrol gekook word

Witvleis van hoender bly spierwit as Jy dit met n suurlemoen vryf voor dit gekook word

Skil n ui onder lopende water,Dan “huil” Jy nie

Maak jou Hande met klam sout skoon, Dit verwyder uie of vis reuk

Gebruik n tregter om n eier te skei, Wit val onder en geel Bly bo

Om te verhoed dat konfyt oorkook. Smeer konfytpot rondom ongeveer n duim breed met botter

Plasing: Frieda Greyling

CRISPY BACON TIPS

The trick is to put the pan in a cold oven and then turn your oven on and begin your timer.
Line cookie sheet with foil first. (I used parchment paper)
Place bacon in the cold oven and turn to 200°C for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time)
After baking the bacon and draining it, freeze it in meal size portions.
When ready to have with a meal, put desired amount on a foil lined cookie sheet and place back in the oven for about 10 minutes to warm up from a frozen state.
TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn.
Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag.
To reheat, cook two slices in the microwave on medium power for 30 seconds or so.

WENKE VAN DIE HUIS

muffin -dries
WENKE VAN DIE HUIS
As jy eiers moet afmeet, klits dit eers liggies.
Gebruik eierwitskuim dadelik sodat die selletjies nie breek en dit minder elasties raak nie.
Panne: Deeg in ‘n donker metaalpan met ‘n dowwe oppervlak sal vinniger bak as in ‘n blink metaalpan, terwyl dit die stadigste in ‘n glasbak sal bak.
Is jou skons swaar en plat? Jy’t waarskynlik die deeg te veel bewerk of die oond was nie warm genoeg nie.
As jou koek ‘n punt vorm wanneer dit rys, is die mengsel te veel geklits, die beslag was te styf, die oond te warm of die koekpan te diep.
Plasing: Marie Rheeder Troskie

WENK OOR SAMPIOENE

sampioene

WENK OOR SAMPIOENE

Ek kan nie onthou waar ek die wenk gekry het nie, maar week eers jou sampioene vir ongeveer 20 minute in water – maak goed droog daarna.
Dit keer dat die sampioene teveel olie absorbeer – ek doen dit ook met sampioene wat ek smoor vir n sousie.
Bron: Onbekend
Plasing: Rene Truter Wessels

GARNISHING YOUR FINISHED DISH

1) Always garnish sparingly, not to overpower your finished dish.2) Always garnish in odd numbers, e.g. three blobs of cream or sprigs of fresh herbs.

3) Soup must be served immediately after garnishing.

4) When using cream to garnish with, always use slightly whipped cream. It is much more stable to work with.

5) Some garnishing ideas:

Sprinkle with:

Paprika (not to be confused with peri-peri!)
Crispy fried bacon bits
Strong flavoured grated cheddar cheese
Savoury biscuit crumbs
Parmesan cheese
Basil leaves, rolled up length wise and cut into tiny strips (chiffonade)
Chopped parsley, chives or any fresh herbs
Sprigs of herbs
Slightly whipped cream
Plain yoghurt
Chopped pecan nuts
Chopped roasted cashew nuts

Use a sliver or piece of the main ingredient in the soup to garnish with, e.g. a small mushroom to garnish mushroom soup with or scalloped carrot slice on carrot soup.
Use nasturtiums (kappertjies) to garnish big serving platters with, as these brightly coloured yellow, orange and burgundy flowers are completely edible. Yellow carnation leaves look stunning in a salad, these too are safe to eat.
A decorative lemon wedge or slice, dipped into or sprinkled with finely chopped parsley is still the most striking garnish for any seafood dish.
How to make croutons: Cut the crusts off a couple of slices of bread (white or whole-wheat). Heat equal amounts of oil and butter in a frying pan. When the butter is foaming hot add the bread cubes and toss around for even browning. Remove to a dish with several layers of paper towel in to absorb excess oiliness. Garlic or herbs can be added to the butter when frying. Store in an airtight container or use immediately.

Learn to Cook with Louise
Louise Groenewald

PEELING GARLIC THE EASY WAY

garlic2
PEELING GARLIC THE EASY WAY

To easily peel garlic, slice off each end of a clove.
Then, turn your broad chef’s knife sideways so the flat side is parallel to your cutting board and the sharp edge is facing away from you.
Place your knife this way on top of the clove and give the blade a quick pop with the heel of your hand to lightly crush the garlic clove (you don’t want to mash it).
The papery skins then rub off easily.
If you’re going to peel many garlic cloves at once, drop them into boiling water for 10 to 20 seconds.
Then plunge them into cold water. The skins will slide right off between your thumb and forefinger.