Thursday, 29 January 2015

HAWERMOUTMUFFINS


HAWERMOUTMUFFINS

Gryp ’n muffin op pad werk of skool toe. Hou die oorskietbasis vir later of gebruik dit as muesli.

LEWER 12
Bereiding: 15 min.
Bak: 20 min.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/hawermoutmuffins.html
Basis
250 ml (1 k) hawermout
15 ml (1 e) elk sesam-, papawer- en vlassaad
5 ml (1 e) strooisuiker of versoeter
30 ml (2 e) gemengde droëvrugte, gekap
5 ml (1 t) poeiermelk


Muffins
160 ml (⅔ k) jogurt
2 eiers
5 ml (1 t) vanieljegeursel
100 g botter, versag
80 ml (⅓ k) strooisuiker of versoeter
1 ryp piesang
310 (1¼ k) meel
15 ml (1 e) bakpoeier

Voorverhit die oond tot 180 oC en voer ’n muffinpan met papierdoppies uit.
BASIS Rooster die hawermout en saad in ’n droë braaipan 2 min. of tot goudkleurig. Roer by die oorblywende bestanddele in. Meet 125 ml (½ k) vir die muffins af en bêre die res in ’n lugdigte houer.
MUFFINS Klits die jogurt saam met die eiers en vanieljegeursel en voeg dan die basismengsel by. Laat week ’n paar minute.
Klits die botter en suiker saam tot donsig. Kap die ryp piesang in stukkies en voeg by die bottermengsel. Roer by die jogurtmengsel in.
Sif die meel en bakpoeier by die botter-en-jogurt-mengsel in. Roer, maar nie te veel nie. Vul die muffindoppies met die deeg. Bak 20 min.
Deur Hope Malau
Foto: Jacques Stander

ADVOKAAT



ADVOKAAT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/advokaat.html
Daar was 'n tyd toe geen Suid-Afrikaanse drankkabinet (onthou jy hulle?) sonder 'n bottel Advokaat was nie. Hierdie likeur het sy oorsprong in Nederland.
Vir 250 ml Advokaat het jy nodig:
6 eiergele
200 g suiker
2 ml vanillageursel
250 ml brandewyn

Klits die eiergeel, suiker en vanillageursel saam tot dit lekker dik is.
Klits nog terwyl jy die brandewyn stadig byvoeg. Hou aan klits tot dit 'n romerige tekstuur ontwikkel.Bedien koud.
(foto R. Tobias)*Kookkuns
Helena Kruger
dan kan jy dit met die Advokaat maak**

SNOWBALL
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/advokaat.html Ysblokkies
1 deel advokaat
5ml lemmetjiesap
5 dele limonade
METODE
Plaas ysblokkies in glas. Roer advokaat en sap by. Gooi limonade oor.***Dit is lekker**

Wednesday, 28 January 2015

GRILLED SQUID

Griddled squid
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/grilled-squid.html
Zest of 1 lemon
¼-½ tsp ground cumin
1 garlic clove, peeled and crushed with ½ tsp salt
2 tbsp olive oil
12 baby squid, cleaned
Coriander and lemon cheeks, to serve

Mix the zest, cumin and garlic with the olive oil in a large shallow non-metallic dish. Leave to marinate, chilled, for at least 2 hours.
Heat a griddle pan until really hot. Cook the squid, a few at a time, pushing the pieces down on the ridges with a fish slice to cook them quickly (1-2 mins) and evenly on both sides, and get the char marks. They will curl up. Cook the tentacles for about 30 seconds.
Serve the squid with coriander, lemon cheeks, sea salt and pepper.

This Spanish tapas is great for sharing with friends and family. Marinate your squid for two hours, then cook on a griddle pan for 1-2 minutes. Serve with coriander, lemon, salt and pepper - it's that simple! This recipe serves 4-6 people. Leaving the squid rings to marinate means they'll be bursting with warming flavours. You could serve your squid tossed in fresh pasta instead as a main course. *Goodtoknow*

DEVILLED EGGS

DEVILLED EGGS:



FRENCH TOAST DEVILLED EGGS:
Hanneli Erasmus 
(Makes 24)

Ingredients:
1 dozen 12-minute hard-cooked eggs
For the filling:
2 tablespoons mayonnaise
1/4 cup sour cream
1 tablespoon real maple syrup
1/4 teaspoon salt
1/4 cup cooked, crumbled, breakfast sausage (about 2 ounces uncooked)
Topping:
24 Petit French Toast pieces (recipe follows)
1 tablespoon real maple syrup
24 very tiny half-slices of strawberry (optional)

Method:
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, maple syrup, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the breakfast sausage. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with 1 piece of French toast and 1/8 teaspoon of maple syrup. Add a small piece of strawberry, if desired.
How to make the Petit French Toasts:
(Makes 24 pieces)

1 1/2 slices white bread
1 egg
1 tablespoon milk
2 teaspoons sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Cut the crust off the bread. Cut the whole slice into sixteen equal-sized squares, and the half-slice into eight. You should have two dozen tiny squares.
In a small bowl, whisk together the egg, milk, sugar, and spices.
Pour the egg mixture into a shallow pan or pie dish. Lay the bread squares on the egg mixture, then flip them over to coat well and absorb the egg mixture.
Meanwhile, heat a 10-inch nonstick sauté pan over medium heat. Spray with pan spray. Lay in the French toast pieces and cook for about 1 minute until light golden. Flip, and cook for about 1 more minute. Transfer to a plate or rack until ready to use. If making ahead, refrigerate, then bring to room temperature before garnishing the eggs.

Bron: 8 Crazy Ways to Make Deviled Eggs






BACON CHEDDAR DEVILLED EGGS:
 http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/devilled-eggs.html
Hanneli Erasmus
(Makes 24)

Ingredients:

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard

Directions:

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.


Bron: All Recipes 



AVOCADO DEVILLED EGGS:

Hanneli Erasmus
(Makes 12)

Ingredients:

6 hard-boiled eggs, peeled and halved
1 avocado - peeled, pitted, and diced
3 slices cooked turkey bacon, chopped, divided
2 1/2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1 jalapeno pepper, sliced(optional)
1 dash hot sauce, or to taste(optional)

Method:

Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.

Bron: All Recipes


KRAKERIGE GEVULDE EIERS:http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/devilled-eggs.html
Hanneli Erasmus
(Maak 24)

Veroorsaak 'n opskudding op die skinkbord met hierdie uitstaande bederfies, deur gebruik te maak van ons bekende Bakers Bacon Flavour KIPS, dis is maklik om te maak en heerlik om te eet!

Bestandele:

50 g (¼ pakkie) Bakers KIPS
(spek-geur)
4 repe strepiespek
45 ml fyngekapte pietersielie
12 hardgekookte eiers, afgedop
30 ml room
45 ml mayonnaise
15 ml tamatiesous
10 ml Worcestersous
sout en gemaalde swartpeper

Instruksies:

Sny of breek die Bakers KIPS grofweg. Braai of rooster die spek tot bros en kap dit fyn. Meng die spek, beskuitjies en pietersielie en sit dit opsy.
Halveer die eiers, verwyder die eiergele en sit dit in ’n mengbak. Rangskik die eierwitte op ’n opdienbord.
Druk die eiergele fyn en voeg die room, mayonnaise, tamatie- en Worcestersous by. Geur goed met sout en peper. Meng deeglik en skep die mengsel in die eierwitskulpe. Strooi die speken- beskuitjie mengsel bo-oor die eiers en bedien.
Lewer 24.
NS: Gebruik jou mikrogolfoond om ’n paar repe spek in te braai. Plaas die spek op ’n bord tussen twee stukke papierhanddoek. Mikrogolf op hoog maar kyk elke 30 – 60 sekondes of die spek al bros genoeg is.

Bron: Bakers Recipes

TURKSVY SLAAI

TURKSVY -SLAAI

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/turksvy-slaai.html
Turksvye in blokkies gesny
Mayonaise
Sweet-Chilli Sous
1 klein uitjie fyn gekerf
Vars Pietersielie gekerf
sout en peper
Meng alles en plaas in yskas vir ten minste 30min. voor ete..**Heerlik en regtig iets lekkers en anders..Het dit vandag gemaak vir Rest. en almal het dit opgeraap..wat is dit die..o!! "Turksvye."... 23/2/12 Helena Kruger **at Die Grasdak Bultfontein.

TURKSVY  SLAAI
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/turksvy-slaai.html
Hierdie resep het n prys gekry vir bykos op n potjiekos kompetisie.

10 turksvye

250 ml jogurt
100 ml room
5 eetlepels soet blatjang
2 ml sout
2 ml wit peper
2 t gekapte kappertjiesaad (Chives), vars indien moontlik
1 t vars dill òf droe, maar gebruik dan minder
gekapte pietersielie vir garnering
Skil turksvye en kap rofweg.
Vermeng jogurt, blatjang, room met kruie en geursel.
Gooi oor die turksvye.
Strooi bietjie pietersielie oor.
Bedien yskoud.
** Angelique Liebenberg**

Monday, 26 January 2015

LEKKERSTE FUDGE

Carina Visser

Lekkerste Fudge!!! 

gooi1 blikkie kondensmelk  in 'n pot, en kook  vir so 3min op die stoof, 
gooi 4x slabs milky bar in en 
3 eetlepels suurlemoensap,
 gooi in n gespuite bak, laat afkoel!
 Dis dood lekker
#milkybarfudge,  #witfudge 

Sunday, 25 January 2015

GLUTEN FREE LAMINGTONS

GLUTEN FREE LAMINGTONS:


HEALTHY GLUTEN FREE LAMINGTONS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/01/gluten-free-lamingtons.html
(Makes 25)

Ingredients:

Lamington Cake:
6 Eggs
1 tablespoon vanilla extract
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil,
butter or olive oil)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour
2 teaspoons gluten free baking powder
1 cup fresh or frozen raspberries
1 cup shredded or desiccated coconut for rolling

Chocolate ganache:
100 g good quality dark eating chocolate 70 % cocoa – finely chopped
60 ml Coconut milk

Method:

Make your lamingtons:

Preheat your oven to 160 C. Whip the eggs, vanilla and honey for 10 minutes until light and creamy. Pour in the macadamia nut oil with the eggs still whipping and mix well. Add the coconut flour and baking powder and mix until combined. Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
Sprinkle the raspberries evenly over the top. Bake for 35 – 40 minutes or until cooked through. Cool for 30 minutes before lifting out from the tin to completely cool. Divide cake into 25 mini squares.

Make your chocolate ganache:
Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat. Add the chocolate and stir it through the coconut until you have a smooth silky ganache. Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides. Roll in coconut and place onto a tray lined with baking paper to set. Enjoy. These delicious lamingtons will keep covered in the fridge for up to 4 days.

Source: The Healthy Chef