Crumpets

Sonja

Ingredients
750 ml (3 C) cake flour
25 ml (2 e) melted butter
15 ml (3 t) baking powder
12,5 ml (1 e) golden syrup heap full
5 ml (1 t) salt
375 ml (1½ C) water
125 ml (½ k) sugar
3 eggs

Method
Beat eggs in water, add sugar and syrup. Add sifted dry Ingredients. Lastly add melted butter. Must look like cream.
Spoon mixture onto a Girdle butter hot plate or pan. When bubbles form the turn and bake. Be careful pan not too hot.
Serve with Butter, syrup and cream.

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MANGO CAKE

Rika Theron

Ingredients:
225 g Stork
250 ml castor sugar
4 large eggs, separated
100 ml chopped walnuts
250 ml chopped mango
600 ml sifted flour
15 ml baking powder
4 ml salt
100 ml coconut
50 ml castor sugar.

Method:
Grease and line 2 x 22 cm tins. Preheat oven (165°C). Cream Stork and sugar. Add yolks, chopped mango and walnuts. Fold in sifted, dry ingredients and coconut. Beat egg whites until stiff, slowly adding castor sugar. Fold into mixture. Pour into prepared tins and bake (40 minutes). Filling: Half a large tin caramelised condensed milk. Icing: 150 g Stork, 500 ml icing sugar, 10 ml lemon juice, 4 ml salt. Mix thoroughly.. Add a little mango juice to give a creamy texture. Decorate with walnuts.

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KORINGROERBROOD:

Anna Eksteen

Bestanddele
5 x 250 ml gaar koringkorrels
6 x 250 ml bruinbroodmeel
2 x 10 g kitssuurdeeg
25 ml sout
60 ml bruinsuiker    
125 ml kookolie
1 liter louwarm water

Metode
Meng die koringkorrels, bruinbroodmeel, suurdeeg en sout in´n mengbak. Plaas die suiker, olie en water in ´n ander mengbak en roer tot goed gemeng. Voeg dié mengsel by die droë bestanddele en roer goed deur. Skep die deeg in twee gesmeerde broodpannetjies Laat op ´n warm plek rys tot gelyk met die borand van pan. (Dit duur sowat ´n halfuur; die brood rys ook terwyl dit bak.) Stel intussen die oond op 200C. Wanneer die deeg gereed is, bak sowat een uur tot gaar in die voorverhitte oond. Die brood is gaar as ´n mens ´n hol klank kry wanneer jy dit onder met die kneukels klop.

 

 

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No bake caramel Tart

Woumarie

Ingredients
200g chocolate filled biscuits (I used Bakers Romany Creams)
60g salted butter, melted
2Tbs cocoa powder
100g walnuts, toasted
385g tin Nestlé Caramel treat
200g 70% dark chocolate, roughly chopped
¾ cup cream
2Tbs glucose or 1 tablespoon butter
Hawaiian black salt (available from Woolies or Pick n Pay)

Method
Pulse the biscuits in a processor until fine breadcrumb texture. Add the melted butter and cocoa and blitz until combined.
Press the biscuit crumbs into a 22cm shallow tart tin. Toast the walnuts in a dry pan until they start to smell nutty and take on some colour. Press lightly into the biscuit crumb base. Decant the caramel into a heat-proof bowl and warm in the microwave until soft. Stir until the caramel is smooth. Pour the caramel into the tart shell and smooth over with the back of an off-set spatula. Refrigerate until firm. Place the chopped chocolate, cream and glucose in a glass bowl. Microwave at 30 second intervals, stirring between each blast until melted and glossy. Pour the chocolate ganache over the chilled caramel and smooth over. Chill for several hours until firm. Scatter with Hawaiian black salt. Keep the tart chilled in the fridge. Set on the counter for about 10 minutes before serving. When slicing, use a warm smooth bladed knife for neat a sharp-edged finish.

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BRUIN BESKUIT

(WATERTAND RESEPTE VIR OUD EN JONK)

Bestanddele
500gr bak margarien
2 koppies suiker
1kg Bruismeel
5 koppies semels
‘n groot handvol gemengde sade en neute
‘n groot handvol rosyntjies
2 koppies karringmelk
75ml olie

METODE:
Smelt botter en suiker saam in n glasbak. Ek smelt vir 7 minute in mikrogolf en roer na so 3 minute. Mikrogolf verder vir 4 min tot suiker gesmelt is. Gooi olie, karringmelk, sade, rosyntjies en semels in en roer. Gooi bruismeel in – meng goed en bak vir 35 minute op 180*C.

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Grondboontjiebotter Broodjie

Rohanja

Bestanddele
500ml gesifte meel
125ml suiker
10ml bakpoeier
5ml sout
187ml grondboontjiebotter
1 eier (goed geklits)
187-250ml melk

Mtode
Sif die droë bestanddele en die suiker saam. Werk die grondboontjiebotter met ‘n vurk daarin. Voeg die eier by en meng dit verder met die vurk. Voeg die melk by, meng dit goed en gooi dit in ‘n gesmeerde broodpannetjie. Bak dit 50-60 minute lank in ‘n matige oond by 180C. Dien op met botter gesmeer.

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Piesang Muffins

Lynette Muller
Heeerlik gemaak met baie ryp piesangs

Bestanddele
4 baie ryp piesangs
200 ml suiker
1 eier (geklits)
80 ml gesmelte botter
375 ml meel
5 ml bakpoeier
5 ml koeksoda
knippie sout
1.5 ml caramel essence (opsioneel)

Metode
Druk die piesangs baie fyn en meng met die suiker, geklitste eier, gesmelte botter en caramel essence. Sif al die droë bestanddele in en meng goed. Skep twee-derdes vol in gespuite gewone grootte muffinpanne en bak vir 20 minute by 180 grade.

Wenke:
Hierdie resep lewer ± 16 gewone grootte muffins; of 12 gewone grootte muffins én 12 mini muffintjies daarby; of ± 42 mini muffintjies.
Indien jy gewone grootte muffins én mini muffintjies se panne tegelyk in oond wil bak, haal die mini muffintjie pan na 14 minute al uit die oond, en dan haal jy die gewone grootte muffin pan eers na 20 minute uit die oond, die gewone grootte muffins sal nie platval nie.
As jy slegs mini muffintjies bak, haal hulle pannetjies almal na 14 minute al uit.

Hierdie is ‘n baie lekker klam piesang muffin resep, vinnig om te maak, en glad nie duur nie.

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Mieliegereg

Lynette Muller

Bestanddele
4 eetlepels botter
4 eetlepels suiker
4 eiers
3 eetlepels mazena
2 teelepels aromat
1 1/2 k melk
2 blikkies sweet corn

Metode:
Klits botter, suiker, eiers tot room. Voeg droe bestanddele saam, meng melk en aromat en voeg by.
Voeg mielies by. Bak tot gaar in mattige oond.

NOTA:
Maak die resep gerus dubbel aan.

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Easy no-bake milk tart

Woumarie

ngredients
200g nuttikrust biscuits
397g can condensed milk
700ml boiling water
15ml butter
50ml cold water
40g corn flour
2 large eggs – separated
½ vanilla pod – split and seeds removed with a sharp knife
1 mandarin – finely grated zest only
Finely ground cinnamon for the top

Method
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish. Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil. In the meanwhile, mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together. Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly. Remove from heat. Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture. Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely. Sprinkle ground cinnamon over the top and serve.

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Aspersie Tert

Woumarie

Bestanddele
30 ml (2 e) koekmeelblom
30 ml (2e) botter of margarine
2,5 ml (1/2 t) sout
1 ml (1/4 t) rooipeper
250 ml (1 kop) Melk of mengsel van melk en aspersiewater
2 eiers, geskei
250 ml (1 kop) gerasperde Cheddarkaas
15 ml (1e) gekapte ui
15 ml (1 e) botter of margarine
1 blik (410g) aspersies

Metode
Voorverhit die oond tot 200°C. Voer ‘n tertbord uit met die deeg. Maak witsous van die koekmeelblom, botter, sout, rooipeper en vloeistof.
Voeg geklitste eiergele en kaas daarby. Meng goed. Braai ui goudbruin in 15 ml (1 e) botter en voeg by. Sny aspersies in stukkies en roer in mengsel. Klits eierwitte styf en vou in. Giet mengsel in tertkors. Bak 20 tot 30 minute lank en verminder hitte na die eerste 10 minute tot 180°C.

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