WILLEM SE TREFFER VRUGTEKOEK
Resep en foto: Willem Bierman
Hier is my resep vir ‘n HEERLIKE vrugtekoek.
Die resep kom al baie jare saam my en glo my dis heerlik en vrek maklik om te maak.
750 g vrugtekoekmengsel
110 g kersies, grof gekap
100 g pekanneute, grof gekap
50 g versuikerde lemoenskil
300 ml water
1 koppie suiker
175 g wooden spoon/stork bake
15 ml kakao poeier
10 ml gemengde speserye Continue reading
MOUSSE VERSIERING
500 ml vanilla mousse mengsel
600 ml koue water
400 ml vars room
Plaas koue water en room in ‘n meng bak.
Gooi die mousse versiersel by, klits stadig vir 1 minute.
Klits dan vir 5 minute op vinnig as jy voel die versiering is bietjie te slap gooi net bietjie meer by jy kan enige kleursel by sit gel voedsel kleursel werk die beste.
Resep en foto: Michelle Labuschagne
KERSPOEDING OF DOEKPOEDING
Uit my ouma se Baie ou resepte boek. Vir die wat nie die foto kon oopmaak nie.
2 koppies meel
1 koppie suiker
1 koppie sultanas of dadelik
1 koppie botter of botter en vet saam
1 koppie melk
Sitroenskil fyngesny (nie seker van hoeveelheid nie) so 1/3 pd.
Bietjie sout
4 eiers geklits
2 teelepels koeksoda Continue reading
OONDGEBAKTE FENNEL
Fennel bolle
250 ml room
100 ml hoenderaftreksel
sout en pepper na smaak
cheddar of parmesan kaas
Sny die harde stingels af, en ook die onderkante van die fennel bolle.
Sny in helftes en pak in ‘n oondbak.
Gooi 250 ml room gemeng met 100 ml hoenderaftreksel, sout en peper bo-oor, en rasper cheddar/parmesan kaas bo-oor.
Bak toe vir 30-40min, en 19-15 min oop by 200ºC.
Bedien saam met skaapvleis, vis of hoender as ‘n effense anderste groentegebak.
Resep: Ilze Garbers Jacobs
MOSSIE SE APPELKOOSKONFYT
2 kg appelkose gehalveer (of kwarte)
1.5 kg suiker
Paar appelkoospitte
Pak appelkooskwarte en suiker in lae. Sit appelkoospitte by. Ek laat so uur staan voor ek begin kook of oornag is ook reg. Dit vorm dan stroop.
Smeer die kante van kastrol met margarine wat verhoed dat konfyt oorkook. Roer deur dit kneus appelkose en vorm nog stroop.
Laat suiker oor stadige hitte smelt en as suiker alles gesmelt het, kook op vinnige hitte. Roer gedurig om te voorkom dat konfyt aanbrand.
Doen die pieringtoets. Myne het ek net 20 minute gekook, maar appelkose was redelik ryp met genoeg pektien om reg uit te kom. Pitte word verwyder.
Ek laat my appelkooskonfyt koud word voor ek dit seël. (Deksels opsit).
Resep geplaas deur SB Mossie Mossie
Foto: SB Mossie Mossie
BBQ VARKBOUD IN DIE PRUTPOT
Die is seker een van my maklikste aandetes na n lang week…net twee bestanddele.
Dit is gaar as jy by die huis kom, en daar is oorskiet vir minstens nog twee tot drie etes.
Wenner in elke opsig. En baie lekker.
1.5 kg varkboud
1 bottel bbq sous van jou keuse
Sit vark en sous in slow cooker en spoel bottel sous uit met 100 ml water. Kook vir 8 ure. Trek ontbeende en ontvelde vark met 2 vurke uitmekaar, en skep in oondbak. Kook die sous nog 20 min totdat dit met die helfte verminder het. Giet oor varkvleis en roer deur. Gebruik soos wat jy wil.
Resep geplaas deur Ilze Garbers Jacobs
Foto: Ilze Garbers Jacobs
COCO COLA WINGS
Made a light but delicious dinner tonight…
8 chicken wings
3/4 cup Coco Cola
1/4 cup soya sauce
2 tablespoons sugar
1 tablespoon mustard powder
Whisk all the ingredients well.
Place the chicken wings in a pan on medium heat.
Stir coating the wings will cooking.
The sauce will reduce to a sticky sauce.
I cook the wings for about 25 mins or until done.
Super yummy!!!
Recipe and photo: Nikki Laubscher
ADRIAN’S FISH IN THE WEBER
Had one garlic with cheese and chives Angel fish on the coles last night in celebration of the Boks’ victory, as well as a sweet and sour, chilli Angel fish.
Melt some butter.
Put garlic in.
Some fish spice plus lemon and herb spices on the fish.
Add any fresh natural herbs you have(plus chives on the cheese and chives flavoured fish.
Some lemon juice.
Mix that all in the butter and coat the fish with it inside and out. I prefer to add grated cheese as an extra.
Add jam and lemon juice in the marinade for the sweet and sour fish.
Add some lemon and orange slices for decoration and flavour on both .
Add white cheese sauce on the cheese and chives flavoured fish.
Also had some Pangasius on the coles in my Weber recently. One was sweet and chilli, the other was mild with garlic and lemon flavours.
Melt some butter.
Put garlic in(chilli garlic for sweet and chilli/normal garlic for the garlic and lemon fish).
Some fish spice on the sweet and chilli fish, plus lemon and herb spices on the garlic and lemon fish.
Add any fresh natural herbs you have.
Some lemon juice.
Mix that all in the butter and coat the fish with it inside and out. I prefer to add grated cheese as an extra.
Add jam and Wellington’s sweet chilli sauce on the sweet and chilli fish.
Close the fish with your dome if you’re gonna braai in a Weber so that the heat stays inside and the fish can cook evenly.
Resep en foto Adrian Carollisen
STABILISED CREAM
Posted by Kiti Citi
FOOD LOVERS RECIPES
Add 5 ml gelatine powder to 20 ml cold water, sponge, then melt in microwave. When your (ice cold) cream has been whipped to soft peaks, add in your gelatine, sugar and vanilla. This amount will stabilise 1-2 cups cream. Geleer by ‘n baie goeie pastry chef genaamd Gretchen Price.
As jy gereeld stywe room nodig het, maak ‘n big batch van die gelatine en bere in yskas tot ‘n maand. Dan smelt jy net so 20 ml vir elke koppie room.
TIENKIETERT
1 boksie tinkies
1 boksie orley whip
1 blik karamel kondensmelk
1 pak grondboontjie brittle
Neem ‘n diep bak. Sny die tinkies in skywe en pak die dit uit op die bodem van die bak.
Klits die orley whip styf en meng die karamel kondensmelk by.
Smeer ‘n laag van die mengsels op die tinkies.
Herhaal die lae.
Strooi fyn gebreekte grondboontjie ‘brittle’ oor.
Plaas in yskas tot styf.
Resep: Nicoline Crafford
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