Saturday, 25 April 2015

ROLKOEK / SWISS ROLL

Foto geleen
ROLKOEK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/rolkoek-swiss-roll.html
3 x-groot eiers
250ml strooisuiker
50ml water
250ml bruismeel
1ml sout
Appelkooskonfyt
METODE:
Verhit oond tot 190°C.
Smeer rolkoekpan van 45x30x2 cm.
Voer uit met waspapier en smeer die papier ook.
Skei die eiers.
Klits die gele goed en klits suiker geleidelik by.
Hou aan klits totdat mengsel roomkleurig dik is.
Klits water bietjie bietjie by. Sif daarna die meel en sout saam bo-oor en vou in.
Klits eierwitte styf, maar nie droog nie en vou dit by die beslag in.
Skep dit in die pan en smeer egalig tot teenaan die kante.
Bak vir 10 minute of tot ligte goudbruin.
Sprei 'n klam vadoek oop en strooi suiker oor vadoek.
Keer koek daarop uit.
Trek waspapier versigtig af en sny die harde rande af.
Rol die koek saam met die vadoek op en laat 'n rukkie so afkoel.
Rol weer oop en smeer appelkooskonfyt oor.
Rol dit styf op en bewaar in lugdigte houer wanneer koud. 
Bron:Annette Human

Friday, 24 April 2015

RAISIN BRAN MUFFINS



Kanadese muffin (RAISIN BRAN MUFFINS)
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/raisin-bran-muffins.html
Bestanddele

2 eiers
Halwe koppie suiker
1½ koppies olie
2 koppies melk of karringmelk
2 koppies Bran (semels)
1 koppie meel
2 teelepels koeksoda
2 teelepels bakpoeier
Halwe teelepel sout
¾ koppie rosyne
¾ koppie klapper

Metode

Klits eiers en melk saam.
Sif droë bestanddele saam.
Meng alles saam, en bak teen 180 grade vir 25 minute.


Die muffins is geneig om vas te sit indien dit sonder die papiertjies gebak word. Spuit dit baie goed of gebruik 'n silikoon pannetjie. 
Bron RSG

BILTONG PASTA WITH MUSHROOMS AND PEPPER



Elizma Ferreira
BILTONG PASTA WITH MUSHROOMS AND PEPPER:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/biltong-pasta-with-mushrooms-and-pepper.html

INGREDIENTS:
500ml white sauce (homemade is better)
30ml (2 T) green/black peppercorns
salt
dried origanum, a pinch
15 ml (1 T) olive oil
1 onion, diced
1 garlic cloves, pressed
300g mushrooms
250 g soft biltong
250 g penne pasta, cooked
Butter

METHOD:
Mix the white sauce and peppercorns. Add a dash of salt to taste.
Cook your onions in the olive oil with the garlic and origanum. Add the mushrooms and 2 tablespoons of butter. Cook until done. Add the biltong and stir until it's warm. Combine the onion mix with the white sauce.

Serve on penne pasta with a sprinkle of grated parmesan cheese.

(Eat your heart out)

Thursday, 23 April 2015

CHOCOLATE MAGIC CUSTARD CAKE


Talana Basson
CHOCOLATE MAGIC CUSTARD CAKE:


http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/chocolate-magic-custard-cake.html

Serves: 6

INGREDIENTS:
4 eggs, at room temperature
1 teaspoon vanilla powder or extract
1 and ¼ cup sugar
110g butter, melted
½ cup all purpose flour
⅓ cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting
2 tablespoon Nutella
INSTRUCTIONS:
Preheat oven to 320F (160C).
Grease a 30cmx17cm baking pan and line it with parchment paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla powder and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
Add Nutella.
Pour the milk gradually and continue beating.
Add in the egg whites, one third at a time and gently mix with a spatula.
Pour this liquidy batter into the baking pan and bake for 60 minutes.
Let it cool and when it comes to room temperature chill for an hour.
Slice it in the size you like and dust with powdered sugar right before serving.
Keep it in refrigerator until you finish it all.

(Nutella and Dessert Lovers)

HERTZOGGIES IN N PAN


HERTZOGGIES IN 'n PAN:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/hertzoggies-in-n-pan.html

deur Herman Lensing
(16 – 20 blokkies)

Bestanddele:
125 g botter
210 g (160 g en 50 g) (190 ml en 60 ml) strooisuiker
3 eiers, geskei
300 g (535 ml) bruismeel
30 ml yswater
200 g appelkooskonfyt
160 g klapper


Metode:
Verhit oond tot 180 °C.Room botter en 160 g strooisuiker met ‘n elektriese menger tot lig en romerig.Voeg eiergele by en meng goed. Voeg meel en yswater by. Meng tot ‘n sagte koekiedeeg vorm. Druk deeg in ‘n pan van 30 x 20 cm wat met kleefwerende sproei gespuit is. Smeer appelkooskonfyt oor.Klits eierwitte tot sagte punte vorm en voeg res van strooisuiker bietjies-bietjies by. Hou aan klits tot stywe punte vorm. Vou klapper in en smeer mengsel oor konfyt. Bak vir 15 – 20 minute of tot goudbruin. Laat afkoel en sny in 3 cm-blokkies. (Sarie)


Foto: Colyn Serfontein

Foto: Lourens Geldenhuys

BLOMKOOL EN KAASDIS IN N KITS


Mare Nieuwoudt
BLOMKOOL EN KAASDIS IN N KITS:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/blomkool-en-kaasdis-in-n-kits.html

Wil jy vanaand koolhidrate vermy? Geniet blomkool en kaas pleks van macaroni.

Genoeg vir 4-6
Bereiding: 10 min.
Gaarmaak: 30 min.

Bestanddele:
2 koppe blomkool, in blommetjies verdeel
30 ml (2 e) botter
250 g spekvleisstukke
30 ml (2 e) meel
250 ml (1 k) melk
200 g bokmelkfeta, gekrummel
sout en peper
5 ml (1 t) neutmuskaat


Metode:
Voorverhit die oond tot 180 °C en smeer ’n bakskottel met botter.
1.Blansjeer die florette in kookwater, dreineer en rangskik dit dan in die bakskottel en sit eenkant.
2.Smelt die botter in ’n kastrol oor matige hitte, roer die spekvleis in en braai tot effens verbruin.
3.Voeg die meel by om ’n pasta te vorm en kook 2 min. terwyl jy roer. Voeg die melk bietjie-bietjie by terwyl jy ná elke byvoeging roer om te meng. Wanneer die mengsel begin kook, verminder die hitte en laat 10 min. prut oor baie lae hitte.
4.Verwyder die kastrol van die hitte, roer die kaas in en geur na smaak. Giet die kaassous oor die blomkool en bestrooi met neutmuskaat.
5.Bak 15 min. of tot goudkleurig en borrelend.

Deur Hope Malau
Foto: Misha Jordaan

HUISGENOOT

REAL STRAWBERRY FROSTING


REAL STRAWBERRY FROSTING:

(Enough for 18 cupcakes)

Ingredients:
1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, sifted, divided

Directions:
Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners' sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
(All Recipes .com)