Wednesday, 23 April 2014

FROZEN PEPPERMENT CRISP TART


FROZEN PEPPERMENT CRISP TART
Ingredients
1 tin (380 ml) of caramelised condensed milk.
300 ml fresh cream. It should be well chilled.
1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
2 x bars (49 gram) Peppermint Crisp chocolate. You can use more if you have a particularly sweet tooth.

Method
Line a small loaf pan with aluminium foil.
Now line the bottom of the pan with Tennis biscuits. (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream. Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
Spoon 1/3rd of the cream mixture over the Tennis biscuits. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
Place in your freezer. It needs, overnight is best.
Remove from the loaf pan and slice.

Notes:
Some recipes suggest that you leave it outside for a few minutes before serving, but we found it easy to cut slices with a heavy knife directly out of the freezer.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/frozen-pepperment-crisp-tart.html

VIER BESTANDDELE BROODJIE


MY DAD SE BROODJIE
1 kg witbroodmeel (7koppies)
4 koppies lou water
2 tl sout
1 pakkie gis (10gr)

Meng alles saam.
Dit is nie nodig om dit te laat rys nie. Jy kan as jy wil, maar daar is geen verskil nie.
Bak vir 1 uur by 180 C
(Kreatiewe Kos Idees)
*Lekker Resepte vir die Jongergeslag*

# 4bestanddele broodjie
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/vier-bestanddele-broodjie.html

Tuesday, 22 April 2014

TANT WILLEM SE ESTOFADO




Charlotte Clark 


TANT WILLEM SE ESTOFADO. 
2 kg. stowebeesvleis, 
sonneblomolie, 
3 uie gekap, 
2 knoffelhuisies gekneus, 
250ml.kookwater, 
6 middelslag aartappels geskil en halveer, 
1blikkie (115 g)tamatiepasta, 
75g (125ml) pitlose rosyntjies, 
200ml. hanepootwyn, 
sout en peper na smaak, 
200ml. gaar groen ertjies, 
6 groen/swart olywe opsioneel. 

METODE.
Sny vleis in blokkies en skroei paar blokkies op n keer in swartboomkastrol in bietjies olie. wanneer vleis aangebraai ishou dit eenkant. Soteer die uie en knoffel in dieselfde kastrol in bietjie olie. skep die vleis op die uie, voeg die kookwater by sit die deksel op en stowe dit gewoonweg oor matige hitte tot sag. voeg aartappels , tamatiepasta,rosyntjies,wyn,sout en peper by en roer dit om sodat die meeste aartappels onder in die kastrol le. Sit die deksel op en stowe die bredie verder totdat die aartappels gaar is. Voeg die ertjies en olywe by, roer dit liggies om en proe of daar sout en peper of wyn kortkom. Geur, indien nodig, en sit vuurwarm voor. lewer 6 tot 8 porsies. hoop dit is die regte een, geniet. 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/tant-willem-se-estofado.html

TROUKOEK FOTOS



FOTOS DEUR LEE ESTERHUIZEN
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/troukoek-fotos.html

BIER BRAAIBROODJIES

BIER BRAAIBROODJIES

Franse braaibrood en braaibroodjies in een, gemaak met bierbrood. Maar pleks van die brood in eier doop soos die Franse dit doen, word die eier by die vulsel ingemeng en die broodjies dan oor die kole gerooster.

BIERBROOD
500 g bruismeel
5 ml (1 t) sout
1 blik (340 ml) bier
1 blik (410 g) pitmielies, gedreineer
’n bietjie sout

VULSEL
200 g gerasperde mozzarellakaas
2 eiergele
60 ml (¼ k) elk gekapte grasuie, basilie en pietersielie
60 ml (¼ k) sondroëtamatiepesto
sout en peper
olie vir smeer
Voorverhit die oond tot 180 °C.
Spuit ’n broodpannetjie met kossproei.
Bierbrood Meng alles en druk in die broodpan. Bak 40-45 minute of tot ’n toetspen skoon uitkom. Keer op ’n
draadrak uit en laat heeltemal afkoel. Sny versigtig in skywe.
Vulsel Meng alles behalwe die pesto en geur met die sout en peper.
Smeer die broodskywe met die pesto, verdeel die vulsel tussen die helfte van die broodjiesnye en maak toebroodjies met die orige snye.
Smeer met die olie en braai op ’n rooster oor matige kole tot die kaas gesmelt en die broodjies goudbruin is. Sit dadelik voor. 

Lewer 4-6 braaibroodjies
Bereidingstyd: 15 minute
Gaarmaaktyd:
Brood: 40-45 minute
Braaibroodjies: 10-15 minute
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/bier-braaibroodjies.html

HUMMINGBIRD CAKE


The Best Hummingbird Cake

Hummingbird Cake is a fantastic combination of banana bread and carrot cake

Ingredients for the Hummingbird Cake:
• 3 cups flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup white sugar
• 1 cup packed light brown sugar
• 3 large eggs, room temperature
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup fresh pineapple, crushed (see below)
• 2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)
• 1 cup chopped pecans
• Parchment paper to line bottom of the cake pan
Ingredients for Cream Cheese Frosting:
• ¾ cups unsalted butter, chilled
• 3-250gr packages of cream cheese, chilled
• 1 teaspoon vanilla
• 1 ½ cups icing sugar, sifted
• 1 ½ cups finely chopped pecans

Instructions
Instructions to make Hummingbird Cake:
1. Preheat the oven to 180 degrees.
2. *Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 180 degrees.
3. Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
5. In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
8. To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
9. Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 180 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
10. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
Instructions for Cream Cheese Frosting:
11. Cut chilled butter into 2cm pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
12. Cut the cream cheese into 2cm strips and add to the butter. Mix at medium speed until fully combined, and smooth.
13. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
14. Fold in pecans by hand.
Instructions for Cake Assembly:
15. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
16. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
17. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
18. 4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving! 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/hummingbird-cake.html

Sunday, 20 April 2014

VLOEISTOF DIEET / LIQUID DIET


Tiana Botes
Resepte vir ‘n liquid dieet na ‘n kakebeen operasie
DOUBLE To make double strength milk add one cup of dried skim milk to one
STRENGTH quart of whole milk. Mix well and chill. One cup will provide about
MILK twice as much protein as one cup of whole milk or skim milk.
Double strength milk can be flavored with:
Strawberry or raspberry syrup
Vanilla, coffee extract, or chocolat
Molasses or maple syrup
Mashed bananas, apricots, peaches, or other fruit puree and juices.
Double strength milk has many uses in cooking, use it in preparation of:
Cream soups
Cereal (cook cereal in double strength milk instead of water)
Desserts (custard, tapioca, bread, rice and cornstarch puddings)
Cocoa
Creamed foods (creamed tuna fish, creamed chicken, etc.)
Meat loaf, mashed potatoes and other foods to which milk is ordinarily added





HOT BREAKFAST DRINK
1/2 cup cooked or prepared cereal
1 cup milk
2 strips bacon cooked (not crisp)
1 teaspoon salt
2 eggs, soft cooked
1 teaspoon butter
Put all ingredients except the eggs in the container and blend for 2 minutes. Add the eggs, blend for one or two seconds longer, then strain, Melt the butter in the top of a double boiler, add the strained mixture and heat for five minutes, stirring slightly.

HOT LUNCH DRINK
3/4 cup milk
1/2 cup cubed chicken
1/3 cup cooked rice, spaghetti or noodles
1/4 cup cooked or canned vegetables
1 slice whole wheat bread
1 cup milk
1 teaspoon butter
1 teaspoon salt
Blend 3/4 cup milk and meat separately for 2 minutes. Blend rice, vegetable, bread, salt, and remaining milk 1 minute. Strain. Melt butter in the top of a double boiler. Add the strained, blended mixture and heat for 5 minutes.

Hot Dinner Drink
3 oz. Or 1 medium cooked beef patty (lean)
1 1/2 cups milk
1/4 cup cooked or canned vegetables
1 boiled potato or 1/2 cup mashed potato
1 cup milk
1 teaspoon butter
1 1/2 teaspoons salt
Follow same procedure as for hot dinner drink, but allow beef and milk mixture to blend for 4 minutes instead of 2 minutes

Chocolate Milk Shake
3/4 cup high protein milk
1 tablespoon instant cocoa mix
1 scoop ice cream, vanilla or chocolate
Blend ingredients with an egg beater or in a blender. Makes 1 to 2 servings.
Variations: substitute other flavorings and flavors of ice cream.
Content of 1/2 cup is 8 grams protein and 210 calories with whole milk of 185 calories with skim milk.

Pink Thick Shake
1 egg
1/2 cup high protein milk or whole or skim milk
1/2 cup vanilla ice cream
2 tablespoons undiluted frozen concentrated fruit juice (red punch)
Combine all ingredients in a blender or with a mixer until smooth. Pour into a tall glass and serve. It may be stored in the refrigerator and reblended before serving. Makes two 3/4 cup servings.
Content of 3/4 cup is 9 grams protein and 200 calories with high protein whole milk and 180 calories: with high protein skim milk.

Float
1/2 cup ice cream
3/4 cup carbonated beverage or juice
Put ice cream into two glasses. Pour half the carbonated beverage or juice over the ice cream. Stir until well mixed. Add remainder of liquid and serve at once. Makes two 1/2 cup servings.
Content of 1/2 cup is 2 grams protein and 90 to 130 calories.

Café Au Lait
1/2 cup boiling water
1/2 cup scalded high protein milk or whole milk
1 teaspoon instant coffee
Put instant coffee into a cup, pour the hot water and hot milk into the cup simultaneously. You may garnish with whipped topping. Makes 1 cup.
Content of 1 cup is 7 grams protein and 105 calories with whole milk, or 70 calories with skim milk.

Cocoa
1 cup milk, whole or skim
2 tablespoons skim milk powder
1 tablespoon instant cocoa mix
Few drops of vanilla
Blend first three ingredients. Heat to boiling point, but do not boil. Beat with egg beater and add vanilla. Garnish with marshmallow or whipped cream. Makes one serving.
Content of one serving Is 16 grams protein and 240 calories with whole milk and 170 calories with skim milk.

Fruit Drink
1 banana or 1 portion canned fruit
Lettuce – 1 large leaf
2/3 cup fruit juice – grapefruit, orange or pineapple
Blend all ingredients for 2 minutes. Strain. Serve cold.

Bacon and Eggs
2 slices of bacon, crisp
2 soft cooked eggs
1/2 cup hash brown potatoes
1/2 slice of buttered toast
1 cup of warm milk
Put bacon into blender. Process 1 cycle at chop. Add eggs, potatoes and toast. Process 1 cycle at mix. Add milk and process 2 cycles at blend, or until smooth. Add more milk if thinner liquid is desired. Pour into an 8 oz. glass.

Beef Stew
1 cup of cooked beef stew
1 cup of beef bouillon
Put into blender, process 1 cycle on mix, 1 cycle on puree, 1 cycle at blend. Approx. 350 calories.

Chicken Soup
1 cup chicken and noodles
1 cup chicken broth
Put chicken and noodles into blender, process 1 cycle at chop, add bouillon. Process 1 cycle at mix, 2 cycles at blend. Approx. 660 calories.

Hamburger
1 cooked hamburger patty, 2 oz.
1/2 bun hamburger bun
season to taste
1 cup beef bouillon
Put hamburger patty into the blender, process 1 cycle at chop. Add the bun in pieces, seasoning, and bouillon. Process 2 cycles at blend. Approx. 360 calories.

Cottage Cheese and Fruit
1 cup cottage cheese
1/2 cup cooked fruit
1/2 cup fruit juice
Put into blender, process 2 cycles at liquefy. Approx. 300 calories.

Jello Salad
2 tablespoons Jello powder
1 cup boiling water
1/2 cup of fresh or cooked fruit
Put Jello into boiling water, stir until dissolved. Put Jello and fruit into blender, process 2 cycles at liquefy. Drink while warm. Approx. 330 calories.

Turkey and Dressing
3 oz. serving of turkey
1/2 cup dressing
1/2 cup mashed potatoes
1 cup of turkey gravy
3/4 cup of hot water or bouillon
Put turkey, dressing and potatoes into blender. Process 2 cycles at chop. Add gravy and liquid, process 3 cycles at blend. Serve with 1 glass of cranberry juice. Approx. 800 calories.

Steak
3 oz. serving of broiled steak
1/2 cup of mashed potatoes
1/2 cup gravy
1 cup of warm milk
Cut the steak into small cubes. Pour into blender. Process 2 cycles at chop. Add remaining ingredients. Process 1 cycle at mix, 2 cycles at blend, or until smooth. Add more liquid if desired. Approx. 660 calories.

Roast Beef
3 oz. serving of roast beef
1/2 cup of mashed potatoes
1/2 cup gravy
1 cup of beef bouillon
Put meat into blender. Process 2 cycles at chop. Add remaining ingredients, process 1 cycle at stir, 2 cycles at blend. Approx. 670 calories.

Fried Chicken
2 of your favorite pieces of chicken
1/2 cup of mashed potatoes
1/2 cup cream gravy
1 cup hot milk
salt to taste
Put chicken meat into blender, process 2 cycles at chop. Add potatoes, gravy, salt and hot milk. Process 2 cycles at blend. Approx. 800 calories.
Serve a pureed vegetable diluted with water or vegetable juices, add seasoning to taste. Baby foods make ideal vegetables when diluted.

Steak and Mushrooms
1 – 3 oz. serving of steak
1/2 cup of mashed potatoes
3/4 cup of mushroom gravy or soup
1 cup hot milk
Put steak into blender. Process 2 cycles at grind. Add potatoes, gravy and hot milk, process 1 cycle at stir, 2 cycles at blend. Approx. 670 calories.

Pork Chops and Dressing
1 pork chop, baked with dressing
1/2 cup dressing
1/2 cup mashed potatoes
1 cup of vegetable bouillon
1/2 cup of hot milk
Put pork chop into blender, process 2 cycles at chop. Add dressing, and potatoes. Process 1 cycle at mix. Add liquid. Process 2 cycles at blend. Approx. 880 calories.

Apple Pie1 serving of pie
1 cup cold milk
Put pie and milk into blender, process 1 cycle at chop, 2 cycles at blend. Add a scoop of ice cream if you like. Try all of your favorite pastries in this manner if pie crust is allowed in you diet.

Puddings
3/4 cup soft pudding
1 cup cold milk
Process 2 cycles at blend. Very tasty! 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/vloeistof-dieet-liquid-diet.html