Maklikke Souttert

Rohanja

Bestanddele
1 blik boelie beef                                                
2 eiers geklits
250ml melk
5ml mosterd
25ml meel
500ml kaas gerasper
Pietersielie

Metode
Maak boelie beef fyn en meng alles. Skep in gesmeerde kolwyntjiepan. Bak teen 180 C vir so 15 tot 20 minute tot die eiers geset is.

Wenk
Tamaties kan ook begevoeg word

Print Friendly, PDF & Email
Advertisements

HOENDERTERTJIES 

Rika Theron
Lewer 12 tertjies

Bestanddele: 

BESLAG: 
250 ml koekmeelblom
10 ml bakpoeier
knippie sout
varsgemaalde swartpeper na smaak
2 ml tiemie of basielkruid
2 eiers, effens geklits
250 ml melk
125 ml olie. 

VULSEL: 
400 – 500 g oorskiet, fyngekookte hoender
250 ml Cheddarkaas, gerasper.

Metode: 
Voorverhit oond tot 180°C.  Spuit kolwyntjiepanne met 12 groot holtes met kleefwerende middel.  Sif die koekmeelblom, bakpoeier en sout saam.  Geur met swartpeper en tiemie of basielkruid.  Meng die eiers en melk en voeg die olie by.  Meng goed.  Voeg by die droë bestanddele en roer aanhoudend met ‘n draadklopper sodat daar geen klonte vorm nie.  Giet die kolwyntjieholtes sowat een derde vol met van die beslag.  Skep van die gaar hoender bo-op, strooi ‘n bietjie kaas oor en skep weer van die beslag bo-op.  Die holtes moenie tot heelbo gevul wees nie.  Bak 25 – 30 minute lank tot gaar en goudbruin van bo.  Laat effens afkoel.  Sny versigtig met ‘n mes langs die kante los en verwyder uit die panne.

Print Friendly, PDF & Email

Kolwyntjie resep (cupcakes)

Kan verdubbel word

 

 

 

 

1¾ kop. bruismeel
¾ kop. strooisuiker
160ml melk
2 eiers – liggies geklits
125g botter – gesmelt en afgekoel
½ t vanielje ekstrak


Meng alles saam – moenie oormeng nie.
Bak @ 180°C vir 10-15min.

En die versiersel:
125 g sagte botter
1½ kop. versiersuiker
½ t vanielje ekstrak
Knippie sout
1½ eetl melk
Klits baie goed tot donsig.

 

Print Friendly, PDF & Email

Lemon Meringue Cupcakes

 

 

 

 

 

 

 

Ingredients

For the cupcakes

1 stick unsalted butter, room temperature
¾ cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ cup buttermilk

For the lemon curd

3 large egg yolks
1½ tablespoons lemon zest
½ cup lemon juice
½ cup sugar
6 tablespoons butter
For the meringue
3 large egg whites
½ cup sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F 180C.  Line a cupcake tray with 7 extra-large cupcake molds. *
In a large bowl using a whisk, mix the butter and sugar until light and fluffy, about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
In a separate bowl, combine the flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not overmix.
Using a ¼ cup scoop, scoop two scoops of batter into each cupcake mold. Tap the cupcake tray against a solid surface to even out the cupcake batter’s surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes are golden around the edges and a knife comes out clean when inserted into the center of the cupcake. ** Allow to cool to room temperature before assembling.
While the cupcakes are baking, make the lemon curd. Create a double boiler and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until beautiful and glossy!
Strain the curd through a fine mesh sieve to remove any lumps, then place in a bowl, cover with plastic wrap, and set in fridge until you’re ready to assemble your cupcakes.
Using a small sharp knife, cut a 1-inch diameter conical hole into the top of the cupcakes. Scoop as much cupcake out as you’d like, depending on how much curd you want (I created a pretty wide and deep hole). Cut the top off the cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd into the center of the cupcake, then top with the cupcake lid. Repeat with all cupcakes.
Now make the meringue! In a standing mixer, whip the egg whites until light and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.
Scoop the meringue on top of the filled cupcakes, using a large spoon to create pretty folds in the meringue. Remove the top rack from your oven and place meringues under the broiler on high for 2-4 minutes, turning halfway for even baking. I didn’t move away from the oven, as the meringues can burn in 2 seconds! Just watch them like a hawk. Allow the tops to cool to room temperature before serving.

Notes
*I used HUGE cupcake molds. If you only have regular sized ones, you will end up with more than 7 cupcakes. Probably around 12.
**If using regular sized cupcake molds, this number will be shorter. Check them after 18 minutes.
Carrina le Roux
Resepte

Print Friendly, PDF & Email