Monday, 30 March 2015

LIGTE ETES - PANNEKOEK GEVUL

Gevulde tuna, maaskaas en roket pannekoeke
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/ligte-etes-pannekoek-gevul.html
Maak 8 (genoeg vir 4 mense)
Voorbereiding: 25 minute

2 pannekoeke per persoon
2 blikkies tuna in soutwater, baie goed dreineer
1 rooi uitjie, fyn gekap
1 bakkie krummelmaaskaas, kruie geur
’n hand vol roketblare 
sout en peper na smaak 
knypie paprika
Skeutjie suurlemoensap

Só maak jy:

Meng die tuna met die uitjie & maaskaas. 
Geur dit met ’n bietjie sout en peper en skep dan ’n paar lepels vol op ’n pannekoek. 
Pak roketblare bo-op die vulsel.
Rol dit dan op en sny die pannekoek in die helfte deur.
Sprinkel ’n bietjie paprika bo-oor en sit dit voor.
Sit voor saam brosgebraaide tjippies of wiggies & 'n lekker Sweet Chillie doopsousie. #vakansiekos

VAKANSIEKOS / SCHOOL HOLIDAY FOOD

Skoolvakansie het skaars begin en jy is al klaar uit idees uit vir kos vir die kinders in die dag? Hier is 'n paar idees om jou te help:
Pannekoek - ons het nou net weer die flopvrye pannekoek resep gekry. Ek plaas dit weer.
Amke Fourie
Die enigste pannekoek resep wat jy nodig het. Flop nooit en is nooit rubber nie, selfs as dit koud is.
1. FLOPVRYE Pannekoek                      
4 k meel
4 eiers
5 k water
½ t sout
4 t bakpoeier
½ k olie
Meng alles baie goed saam en bak, die geheim is om die bakpoeier laaste by te gooi en goed te meng. #vakansiekos





Gevulde tuna, maaskaas en roket pannekoeke

Maak 8 (genoeg vir 4 mense)
Voorbereiding: 25 minute

2 pannekoeke per persoon
2 blikkies tuna in soutwater, baie goed dreineer
1 rooi uitjie, fyn gekap
1 bakkie krummelmaaskaas, kruie geur
’n hand vol roketblare
sout en peper na smaak
knypie paprika
Skeutjie suurlemoensap

Só maak jy:

Meng die tuna met die uitjie & maaskaas.
Geur dit met ’n bietjie sout en peper en skep dan ’n paar lepels vol op ’n pannekoek.
Pak roketblare bo-op die vulsel.
Rol dit dan op en sny die pannekoek in die helfte deur.
Sprinkel ’n bietjie paprika bo-oor en sit dit voor.
Sit voor saam brosgebraaide tjippies of wiggies & 'n lekker Sweet Chillie doopsousie.#vakansiekos


2. KITS Vetkoek:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/vakansiekos-school-holiday-food.html
Sulke lekker opgepofte vetkoeke wat ons met stroop of appelkooskonfyt geëet het. Lekker maklik om te maak en jy hoef nie ure te wag vir die suurdeeg om te rys nie
2 koppies (500 ml) koekmeel
4 teelepels (20 ml) bakpoeier
½ teelepel (2 ml) sout
3 teelepels (15 ml) botter
1 koppie (250 ml) melk
± 2 koppies sonneblomolie
Gouestroop om mee voor te sit
Sif die droë bestanddele saam.
Vryf die botter daarin en maak die deeg aan met die melk.
Verhit die olie. Skep ’n klein stukkie deeg in die warm olie om te toets of die olie reg is.
As die deeg mooi stadig bruin braai, sal die olie gereed wees.
Onthou om die temperatuur laer te draai, want die vetkoek braai sowat 10 minute in die olie om dwarsdeur gaar te word.
’n Lekker wenk is om twee eetlepels te gebruik om die deeg in die olie te skep, en voor elke skep doop jy die lepels in die warm olie. Wanneer gaar, plaas die vetkoek op kombuispapier om van oortollige olie ontslae te raak*Boere Chef* 8/6/13 #vakansiekos


3. MARLENE SE PLAATKOEKIES      
Marlene Minderon 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/vakansiekos-school-holiday-food.html
2 kop meel                     

2 eiers
1/4 teel sout
½ k suiker
2 teel bakpoeier
2 teel gesmelte botter
1/2 kop melk

Meng droee bestanddele en dan die melk eiers en gesmelte botter. As jy sien deeg is te styf voeg nog bietjie water/melk by. Ek het die resep dubbel gemaak. Enjoy. #vakansiekos


4. MIELIEKOEKIES
Tina De Welzim-Wewege        
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/vakansiekos-school-holiday-food.html
1Blikkie sweetcorn,                                      
1 koppie self raising meel,
1 eier.
sout,peper en
Meng alles saam en braai lepelsvol in vlak olieLekker resepte vir die jongergeslag
‪#‎mieliepoffertjies‬ ;‪#‎mieliekoekieshttp‬ #vakansiekos




SKONS MET SPRITE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/vakansiekos-school-holiday-food.html
500g self raising meel
250ml vars room
5ml sout
250ml Sprite Zero

Metode:
Voor verhit die oond tot 220°C. Meng al die bestandele goed, skep in muffin pan. (6 maak lekker groot skons) en bak vir 15min of tot toets pen skoon uitkom. *Carol Elliott Claassen*
#vakansiekos

Bernadine Steenkamp Vern 

Vinnige cupcakes : 
2 groot lepels botter (of 1 botter en 1 lepel olie) 
3 eiers. 
1 kop melk. 
3 kop self raising    of  3 kop gewone meel mAar met 3 t bakpoeier. 
Sout en as jy het vinilla,

Natuurlik die suiker en botter cream en dan eiers vanilla en melk byvoeg,sif die droe best by.bak baie vinnig en maak so 24. #vakansiekos


Bernadine Steenkamp Vern 
Bacon kip happies :
Bestanddele 
1 Pak Sout en Asyn Chips 
Gesnyde Bruin Brood 
Margarien 
Bovril of Oxo of Fraybentos of Marmite 

Maak die sout en asyn chips fyn. Meng genoeg margarien en een van die smere na smaak. Neem brood en druk met ronde vorm, sirkels uit, groot genoeg om op Bacon Kips te pas. Smeer sirkelbroodjie en plak die verkeerde kant van die Bacon Kip. Versier bo-kant en snykante van die broodjie met margarien mengsel. Probeer die Bacon Kip skoon te hou. Strooi die gesmeerde deel met fyn Sout en Asyn chips. Hierdie sout happie is beslis 'n wenner.
#vakansiekos



Bernadine Steenkamp Vern 
Donuts
3/8 cup milk 
2 tablespoons shortening 
1/2 cup white sugar 
1 egg 
1/2 teaspoon vanilla extract 
2 cups sifted all-purpose flour 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1 quart oil for deep frying  (Omtrent 1 liter)
1/2 cup confectioners' sugar for dusting  (Versiersuiker)

Directions 
Stir the vinegar into the milk, and let stand for a few minutes until thick. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately. #vakansiekos


Bernadine Steenkamp Vern 
Maak sommer jou eie versiersuiker
To make one cup of icing sugar you’ll need
1 cup of granulated white sugar 
1 tablespoon of cornstarch 
A blender 

Method
Place the sugar in the blender, then pulse until the sugar turns to very fine powder. Don’t just put the blender on high and leave it for a minute as the heat generated by the blender blades can burn the sugar. Pulsing for a few seconds, then checking the sugar, then pulsing again will prevent the sugar from becoming overheated. Once your sugar has achieved the right consistency, place a tablespoon of cornstarch (your homemade binding agent) into the blender and pulse for a couple of seconds to mix thoroughly. Don’t be tempted to throw the cornstarch in with the sugar right at the start as it will hinder the sugar powdering process and will also contribute to the generation of unwanted heat. 
Icing Sugar #storage::::::::: You can store your homemade icing sugar in an airtight container for around the same length of time you’d store commercial icing sugar. Keeping the container in the fridge will give added protection from those pesky ants. #vakansiekos



Bernadine Steenkamp Vern 
vir teenagers wat vleis soek : maalvleis skonsies 
VLEISPASTEITJIES MET SKON-TIPE DEGIE 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/vakansiekos-school-holiday-food.html
Maak maalvleis gaar met chutney, uie ens [of enige vulsel koud] 
Deeg: '
Klits saam: 
3/4 kop melk... 
3/4 kop olie 
2 eiers 
1 kop meel 
3 teel bakpoeier 
1/4 teel sout 
1 teel Aromat 

1. Meng alles goed saam. 
2. Deeg bietjie dikker as pannekoek deeg. 
3. Spuit kolwyntjie pannetjies. 
4. Skep lepel vol deeg onder in skep dan een lepel vulsels (maalvleis klaar gaar). 
5. Skep dan weer vulsel op om die maalvleis te bedek.
6. Bak ongeveer 15 min tot ligbruin (180 grade). 
7. Maak net seker jou maalvleis is nie te souserig nie, want dit maak jou deeg pap. Geniet...Heerlik koud ook..pak dit graag in kosblik...ook sommer lekker vir 'n "snack" ..hou dit in die yskas vd kinders as hul wil peusel. #vakansiekos


Bernadine Steenkamp Vern 
Tortillas
3 koppies meel, 
1 teelepel sout, 
1/3 koppie olie, 
1 koppie water. 

Meng tot hanteerbare deeg. Sif meel op oppervlak. Rol dunnerig uit en bak in pan tot bruin spikkels wys draai om, herhaal sit in bord met deksel op en voila. Die stoom maak hom sag. En jy kan hom vou met n vulsel in.  #vakansiekos

Bernadine Steenkamp Vern 
maklikste tert 
JOGHURT EN KONDENSMELK- TER
‘n Pakkie Tennisbeskuitjies (fyn gemaak) * Sien wenk onderaan 
75 g botter of margarien (gesmelt) 
750 ml volroom joghurt (enige geur) 
1 blik volroom kondensmelk *

Kors: 
Meng die beskuitjie krummels en gesmelte botter goed saam. Gebruik die agterkant van n groot metaal lepel en druk die mengsel vas teen die wande en bodem van n tertbord van 23 cm. 
Vulsel: 
Meng die joghurt en kondensmelk goed en gooi in die kors. Mikrogolf vir 4 minute op 100% krag. Laat afkoel en verkoel dan verder in die yskas tot gestol. 
PS. Of bak in n voorverhitte oond op180 C vir 10 - 15 minute.  #vakansiekos



Bernadine Steenkamp Vern 
En dan laastens moenie sukkel as jy nie het nie maak self : 
IDEAL MELK MAAK JOU EIE IDEAL MELK AS JY VERGEET HET OM TE KOOP
KOOK SAAM
½ Kop Melk 
2 Eetl Suiker 
1 Teel Margarien     #vakansiekos

KUNSROOM 
60 ml kondensmelk, 
10 ml suurlemoensap. 

Klits alles goed saam tot lig en styf. Gebruik soos geklitse room. #vakansiekos

Friday, 27 March 2015

TUNA EN SPINASIE MUFFINS

TUNA EN SPINASIE MUFFINS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/tuna-en-spinasie-muffins.html
*eie verwerking*
1 blikkie tuna gedreineer
4 eiers
1t sout
2k melk
6e bruismeel
1t bakpoeier
1t heelkorrel mosterd
1k ham fyn gekap
1k spinasie klaar gekook en gedreineer
1k kaas gerasper
1 klein uitjie fyngekap en liggies gebraai en laat afkoel
Meng alles goed saam
Skep in Muffin Pannetjis en bak by 180*C vir 45-50min...hou dit net dop
Baie lekker en lig*Helena Kruger​ 27/03.2015


  

Thursday, 26 March 2015

BREAD PUDDING RECIPE


Gerrie van Antwerpen
BREAD PUDDING RECIPE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/bread-pudding-recipe.htmlPrep time: 10 minutes
Cook time: 1 hour
Yield: Makes 8-10 servings

Ingredients
Bread Pudding:
1 loaf French bread, at least a day old, cut into 25mm squares (about 6-7 cups)
1 qt milk
3 eggs
2 cups sugar
2 Tbsp vanilla extract
1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
Bourbon Sauce:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

Method

1 Preheat oven to 180°C. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
2 In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.
3 Pour the melted butter into the bottom of a 20 x 30 cm baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan. Bake at 180°C for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
4 While the bread pudding is cooking, make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. 

(Simply Recipes)

GEBAKTE VIS IN BIERDEEG MET KOOLSLAAI



Maggie de Castro
GEBAKTE VIS IN BIERDEEG MET KOOLSLAAI:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/gebakte-vis-in-bierdeeg-met-koolslaai.html
(4 – 6 porsies)

Koolslaai

200 g kool, fyngekap
2 appels, ontklok en grofgekap
70 g rosyntjies
100 g okkerneute, fyngekap
300 ml mayonnaise van goeie gehalte
100 ml Bulgaarse jogurt

Vis en deeg

250 ml koekmeel
250 ml bier
1 eierwit
6 vars of bevrore stokvis-filette
sout en varsgemaalde swartpeper
olie vir vlakbraai
suurlemoen-wiggies vir voorsit

Metode:
Koolslaai Meng kool, appels, rosyne en neute met jogurt en mayonnaise. Vis en deeg Meng meel, eierwit en bier in ‘n mengbak tot ‘n gladde beslag. Geur vis met sout en swartpeper. Verhit genoeg olie om die vis heeltemal te bedek tot warm in ‘n middelslag-pan. Doop elke filet in die beslag en braai in warm olie tot goudbruin en gaar – sowat 5 minute aan ‘n kant. Sit warm voor
saam met koolslaai en suurlemoen-wiggies.
(Sarie - Herman Lensing)

MARMITE RECIPE




Maggie de Castro
MARMITE RECIPE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/marmite-recipe.html

Ingredients:
A litre of Brewer's yeast (top fermentation from a brewery)
A little sea salt
1 onion, diced
2 carrots, diced
1 turnip, diced
1/2 celery stick, diced

Method:
1) Put a litre of brewer's yeast with a little salt, in a bain-marie. Simmer at blood heat, 30 to 40 ºc for ten hours or overnight.
2) Then simmer this mixture at 50 to 60 º c for 2 to 3 hours.
3) Boil at low temperature 90ºc for half an hour. (In the factory they have a special machine for this, or you could ascend a mountain of 10,000ft, to achieve low altitude boiling)
4)Filter though coffee papers or a sieve and cheesecloth
5) Let it cool for a day or so. It separates further.
6) Filter again.
7) You then want to convert it to a paste. This is best achieved by putting it in a large flat pan and simmering. On an Aga, you can simply leave the pan on the lid for a few hours. Keep an eye on the mixture. "We have a man in the Marmite factory whose job it is to watch Marmite evaporate. Literally like watching paint dry" explained St.John cheerfully.
8) Meanwhile boil up all the vegetables until they are cooked. Strain off the liquid and incorporate into the Marmite paste.
9) Let the mixture reduce into a Marmite like texture. Do not allow it to burn: "We do not want to develop caramel notes" warned St.John.
The entire process takes about ten days.
(msmarmitelover)

HOMEMADE BOVRIL



Maggie de Castro
HOMEMADE BOVRIL:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/homemade-bovril.html

Ingredients:

1½ litre of brewer's yeast
1 large onion, diced
2 large garlic cloves
3 large carrots, diced
1 turnip, diced
1½ celery stick, diced
Salt to taste
Directions:
1. The solution is to wash the yeast. You achieve this by putting the top fermentation in a jar full of water. Eventually the yeast will settle on the bottom of the jar. Pour off the water and fill the jar again with fresh water. Do this several times to wash the yeast. Then follow the recipe below.
2. After you finished washed the yeast, put the brewer's yeast with a little salt, in a bain-marie. Simmer at blood heat, 30ºC to 40ºC for ten hours or overnight.
3. Then simmer this mixture at 50ºC to 60ºC for 2 to 3 hours.
4. Boil now at low temperature of 90ºC for half an hour.
5. Filter the mixture though coffee papers or a sieve and cheese cloth.
6. Let it cool for a day or two. It will separate further.
7. Filter again. You then want to convert it to a paste. This is best achieved by putting it in a large flat pan and simmering, you can simply leave the lid on pan for a few hours. Keep an eye on the mixture.
8. Meanwhile boil up all the vegetables until they are cooked and very soft. Strain off the liquid, pulse into a smooth paste and incorporate it into the Marmite mixture.
9. Further boil the mixture to reduce into a Marmite like texture. Do not allow it to burn: The entire process takes about ten solid days.
*ask your nearest brewery for the top fermentation.
*bain-marie is a hot water bath, preferably one that works with electricity so that you can keep the heat constant. You may use a larger vessel with hot water, but then you must keep an eye on it all the time and adjust the water to keep same temperature all the times.
(quora)