BABY MARROW SOUP

Baby marrow soup

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/baby-marrow-soup.html

500 g baby marrows, roughly chopped

750 ml (3 c) chicken stock

1 tub (250 g) cream cheese

salt and pepper

1        Simmer the baby marrows in the stock for 10 to 15 minutes until soft.

2        Using a stick blender, purée the soup.

3        Add the cream cheese and season with salt and pepper. Serve hot or cold with croutons or bruschetta. 

TIPS:

A simple yet delicious summer soup you can serve cold or hot. The recipe won Lita Renney of Berario, Johannesburg, the reader’s prize in our 12 December 2013 issue.

Serves 4-6

Preparation time: 5 min

Cooking time: 15 min

By leaving out the croutons and bruchetta, the recipe is Banting friendly.
Source: You magazine
Placed by: Dalene Brits

PASTASLAAI INGEMAAK

PASTASLAAI INGEMAAK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/pastaslaai-ingemaak.html

*My eie verwerking Helena*
500g Pasta [van jou keuse] hou dit warm
2 x 750ml Cross & Blakwell May.
1 Blikkie Kondensmelk
2 Med Uie fyn gekap
1 kg Hawain Stirfry
SOUS
1 k Asyn
1 k Suiker
1/2 k water
1/2 k Pasta water
Knippie sout [2ml]
Knippie Tiemie 2ml]
Swartpeper [2ml]
25 ml Whisky[opt]
Metode
Kook jou pasta volgens jou pakkie met sout
Mikrogolf jou Stirfry vir 10min [Hou eenkant toegemaak] ek het myne gestoom
Kook jou uie in sous: asyn, suiker en 1/2k water vir 5min
Voeg jou Stirfry en die ander 1/2k pasta water by jou uie mengsel en kook vir nog so 5-6min [dit moet nog Crispy wees ne]
Voeg jou pasta by en roer goed tot dit baie warm is [amper kook]
Voeg jou Kondensmelk en Mayonnaise en ook jou Whisky by en laat net baie goed deur warm word op jou hitte [dit moet goed warm wees..
Sorg dat jou bottels warm is en bottel dadelik warm
N.S>Kyk dat daar geen lugblasies is nie en genoeg sousie in jou bottel
Hoekom die Whisky???Omdat die Mayonnaise olie bevat help dit vir galserigheid ..veral as jy dit lank bere..
Helena Kruger>20/04/2015

N.S>Ek het vadag een oopgemaak Foto onder en dit is HEERLIK VERBY* As jy voel na so 2weke wat dit ingemaak is dit is bietjie droog..ja die pasta absorbeer partykker van jou sous voeg net bietjie mayonnaise by voor opdiening..maar dit was nie nodig gewees nie..en Verseker die groente is so lekker Crispy**

                                                **Na dit 10dae Ingemaak was**                                         

 

Hier het ek weer n PASTASLAAI MET EIERVRUG ingemaak so bietjie verander en dit is baie baie lekker**Helena Kruger >31/6/2015

PASTASLAAI MET EIERVRUG
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/pastaslaai-ingemaak.html

*My eie verwerking Helena*
500g Pasta [van jou keuse] hou dit warm[klein skulpies gebruik]
1 x 750ml Cross & Blakwell May.[as jy wil kan jy nog n halwe bottel gebruik..]

2 Med Uie fyn gekap
500g Hawain Stirfry
6 Groot Eiervrugte blokkies gesny en 30min met sout laat le en gedreineer en goed afgespoel
SOUS
1 k Asyn
1 k Suiker
1/2 k water
1 k Pasta water
1 pakkie tamatie paste
20ml Worsectersous
1t Knoffelpoeier[of 1 knoffelhuisie fyngekap]
Knippie sout [2ml]nie te veel nie want die eiervrug was klaar in die sout]
Knippie Tiemie 2ml]
Swartpeper [2ml]
25 ml Whisky[opt]
Metode
Kook jou pasta volgens jou pakkie met sout
Mikrogolf jou Stirfry vir 10min [Hou eenkant toegemaak] ek het myne gestoom
Kook jou eiervrug blokkies tot amper sag in so 2k water.
Kook jou uie in sous:
asyn,tamatie paste,worsectersous, knoffelpoeie,tiemie, swartpeperr suiker en 1/2k water vir 5min
Voeg jou Eiervrug en Stirfry en die ander 1/2k pasta water by jou uie mengsel en kook vir nog so 5-6min [dit moet nog Crispy wees ne]
Voeg jou pasta by en roer goed tot dit baie warm is [amper kook]
Voeg jou Mayonnaise en ook jou Whisky by en laat net baie goed deur warm word op jou hitte [dit moet goed warm wees..
Sorg dat jou bottels warm is en bottel dadelik warm
N.S>Kyk dat daar geen lugblasies is nie en genoeg sousie in jou bottel
Hoekom die Whisky???Omdat die Mayonnaise olie bevat help dit vir galserigheid ..veral as jy dit lank bere..
Helena Kruger>31/06/2015


 

PASTA EN TAMATIESLAAI
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/pastaslaai-ingemaak.html

500g Noedels
1/2kg uie gekap
1 kg tamaties skil verwyder en in blokkies gesny
2 soetrissies ( geel en groen) gekap
1 pakkie sampioene fyn gekap (opsioneel)
100ml mayonnaise
50ml sweet chilliesous
25ml tamatiesous
375ml olie
250ml wit asyn
500ml suiker

2 eetl kerriepoeier
20ml sout

METODE:
Kook tamaties, uie, soetrissie, sampioene, asyn, suiker, sout en olie saam tot sag.
Kook noedels sag, maar ferm ongeveer 20 min, met sout en bietjie olie by
Voeg eerste mengsel by noedels, kook goed deur, voeg mayonnaise, sweet chilliesous en tamatiesous by.
Meng goed deur.
Bottel warm in voorbereide bottels. **Bottel en Bere* 10/07/2015

KLAPPER APPELTERT

Angelique Butler
KLAPPER APPELTERT: 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/klapper-appeltert.html

Oond 180*C.
IN MENGBAK:
2 k koekmeel,
2 k klapper,
4 E suiker,
250 gr sagte botter en
knippie sout.
METODE:
Vryf botter in droeë bestandele.
Druk driekwart van deeg in groot gesmeerde oondvaste tertbak.
Draai ander orige deeg in kleefpapier toe en bêre in yskas.
VULSEL:
Druk 1 groot blik tertappels fyner en roer 1 blik kondensmelk in en 2 eiergele, roer handvol sultanas in.
Klits 2 eierwitte styf en vou in mengsel.
Skep vulsel op tertdeeg en rasper deeg in yskas bo-oor.
Bak 30-40 minute tot goudbruin en gaar.
Bedien met room
(Watertand Resepte vir Oud en Jonk)

STARBUCKS LEMON LOAF

Riaan van Breda
STARBUCKS LEMON LOAF:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/starbucks-lemon-loaf.html

Ingredients:

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

(Prego and Mommy Chat)

RED VELVET TIRAMISU BROWNIES

Monique Steynberg

RED VELVET TIRAMISU BROWNIES:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/red-velvet-tiramisu-brownies.html

Ingredients
For the red velvet brownies:
1 cup (125 g) all-purpose flour
½ teaspoon baking powder
⅓ teaspoon salt
2 large eggs, at room temperature
½ cup (113 g) unsalted butter
2 oz. dark chocolate
¾ cup (170 g) granulated sugar
1½ teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring (or as needed)
1 teaspoon apple cider vinegar
For the tiramisu:
4 egg yolks
⅓ cup (67 g) sugar
⅓ teaspoon vanilla extract
1 cup (225 g) mascarpone cheese, at room temperature
½ cup (125 ml) heavy whipping cream
½ cup cold-brewed coffee
3 oz. (85 g) soft ladyfingers
cocoa powder, for topping
chocolate shaves, for topping (optional)

Instructions
Red velvet brownies: Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, and lightly spray with nonstick spray. Set aside.
In a small bowl, combine flour, baking powder and salt. Set aside. In another small bowl, beat eggs until foamy. Set aside. Melt the butter and chocolate in a large microwave safe bowl in 30 second increments until melted. Stir in the sugar, vanilla, cocoa powder. Carefully whisk in the food coloring (to desired color) until combined. Sir in the vinegar. Slowly stir in the eggs, then fold in the flour mixture until it is all combined. Do not overmix. Pour batter into prepared pan and spread evenly. Bake for about 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Place on wire rack to cool completely.
Prepare a strong espresso coffee.
Tiramisu: Place the egg yolks and sugar in the heatproof bowl, and whisk together until they become pale yellow. Set a heatproof bowl on top of a saucepan of simmering water, making sure the water doesn't touch the bottom of the bowl. Cook on low, stirring and whisking constantly, until the mixture thickens and forms a ribbon trail on the surface when the whisk is lifted (for about 5-7 minutes). Remove from the heat and let cool slightly. Whisk in vanilla. Beat in the mascarpone until smooth. In a separate bowl, beat the whipping cream until soft peaks form. Gently fold into the cheese mixture.
To assemble the tiramisu brownies: Pour a quarter of the tiramisu mixture over the brownies and spread evenly over the top. Arrange the ladyfingers on top of the tiramisu mixture. Using a pastry brush, brush tops of ladyfingers with coffee until they are saturated. Pour remaining tiramisu mixture on top and spread evenly with a spatula. Sprinkle with cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate at least 1 hour. Cut into bars and enjoy!

Notes
Store in refrigerator.

(Yummy addiction)

CHOCOLATE BEER CAKE

Zettie Venter

CHOCOLATE BEER CAKE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/chocolate-beer-cake_26.html

Ingredients
175g self-raising flour
¼ level teaspoon baking powder
1 level teaspoon bicarbonate of soda
275g dark brown soft sugar
110g spreadable butter
2 large eggs, beaten
50g cocoa powder, sifted
200ml sweet stout
For the icing:
110g dark chocolate (minimum 70% cocoa solids), broken up
2 tablespoons sweet stout
50g spreadable butter
110g icing sugar, sifted
25g walnut pieces, finely chopped

To decorate:
8 walnut halves

Method:
Pre-heat the oven to 180°C. Sift the flour, baking powder and bicarbonate of soda into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Then simply add all the other ingredients, except the stout. Now, using an electric hand whisk, combine them for about one minute until you have a smooth creamy consistency.
Finally stir in the stout, a little at a time, until it’s all incorporated.
Next divide the mixture between the two prepared tins and bake near the centre of the oven for about 30–35 minutes.
They are cooked when you press lightly with your little finger and the centre springs back.
Then remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray.
Carefully peel back the lining by gently pulling it back.
Now lightly place the other cooling tray on top and just flip them over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
To make the icing: melt the broken chocolate with the stout in a bowl set over a pan containing 5cm of barely simmering water, without the bowl touching the water.
When it’s melted (5–10 minutes) take it off the heat. Beat in the butter and leave it to cool a little before beating in the icing sugar with an electric hand whisk.
Now transfer a third of the icing to a separate bowl and stir the chopped walnuts into that.
After the icings have cooled to a spreadable consistency, sandwich the cake with the walnut icing, then spread the remaining two thirds of the icing on the top of the cake, using a palette knife.
Finally decorate with a circle of walnut halves.
Leave the icing to set completely before storing in an airtight tin.
(Delia Online)

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

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)

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:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/real-strawberry-frosting.html

(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)

HOENDER WORS TUISGEMAAK

Corne Viljoen
COUNTRY CHICKEN SAUSAGES:

(foto: Internet)

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/hoender-wors-tuisgemaak.html

Bestanddele:
2.5 kg Ontbeende hoender – gebruik wit en bruin vleis en die vel ook
2 eetlepels tafelsout
2 teelepels fyn swart peper
2 teelepels fyn sage
1 teelepel gemmer
1 teelepel tiemie
1 teelepel aromat of hoender spesery of ek gebruik ook Portuguese chicken spice vir byt
1 koppie hoender aftreksel

Metode:
Sny al die vleis en velletjies in kleiner stukkies en maal op medium stelling
Gooi al die ander bestandele by die aftreksel en meng goed.
Voeg die mengsel by die gemaalde hoender en meng ligweg
Maal dan weer alles saam op fyn stelling.
Stop dan in die ‘derm’ of casings van jou keuse

Dit kan gevries word vir 4 maande

MAZAVAROO SAUCE

MAZAVAROO SAUCE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/mazavaroo-sauce.html

Mazavaroo Recipe from Mauritius
The origins of this sauce lie in Madagascar, yet it is the island of Mauritius that made it popular.

Ingredients:
200g red chillies, cleaned
1 small onion, quartered
125ml dried baby prawns
5 garlic cloves, crushed
1 1/2 tbsp fresh ginger, grated
1 tbsp fresh lemon juice
2 tbsp light olive oil
1 tsp salt
oil, for topping up the jar

Method:
Combine the chillies and onion in a food processor and pulse until finely chopped.
Mix in the crushed garlic and grated ginger.
Heat the oil in a medium pan and add the chopped chilli mixture along with the dried prawns (if using).
Stir in the lemon juice and cook gently, stirring frequently, for about 10 minutes or until all the liquid has evaporated away.
Season to taste with salt, then spoon the chilli mixture into a medium-sized, sterilized, jar.
Top with oil to exclude the air from the surface of the mazavaroo.
Seal immediately and set aside to cool.
Store in the refrigerator — it will keep for up to 1 month.**
Maggie de Castro with Helen Oelofse Britz(celtnet)

CREME BRULEE DOUGHNUTS

Elizma Ferreira
CREME BRULEE DOUGHNUTS:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/creme-brulee-doughnuts.html

Maak: omtrent 30 klein donuts
Bereidingstyd: 11/2 uur, plus rystyd
Gaarmaaktyd: omtrent 30 minute

Bestanddele:
• 125 ml melk
• 60 g (65 ml) botter
• 385 g (710 ml) koekmeel
• 45 g (55 ml) suiker
• 2 ml sout
• 7 g kitsgis
• 1 groot eier, geklits
• sonneblomolie, vir diepbraai
Vulsel
• 335 ml melk
• 65 g (75 ml) strooisuiker, plus ekstra om in te doop
• 4 groot eiergele
• 30 ml koekmeel
• 3 ml vanieljegeursel
• omtrent 100 ml heuning, verhit

Metode:
1 Verhit die melk, botter en 60 ml water saam tot die botter gesmelt het. Laat dit tot louwarm afkoel.

2 Sif die meel in ’n bak en voeg die suiker, sout en kitsgis by. Maak ’n holte in die middel en gooi die louwarm vloeistof by. Roer die eier by en hou aan met roer sodat jy geleidelik die droë bestanddele van die kante af inroer tot die deeg ’n bol vorm. Voeg nog ’n bietjie meel by, indien nodig.

3 Knie die deeg vir agt minute, sit dit in ’n bak wat liggies gesmeer is en bedek dit met ’n klam teedoek. Laat dit vir ’n uur eenkant staan of tot dit in volume verdubbel het.

4 Knie dit liggies af en rol dit uit tot omtrent 2 cm dik. Gebruik ’n ronde koekiedrukker om sirkels uit die deeg te druk. Pak dit versigtig op ’n bakplaat wat gesmeer en gevoer is en laat dit weer rys tot dit in grootte verdubbel het. Diepbraai dit in warm olie tot dit goudbruin is en laat dit dan op kombuispapier dreineer.

5 Vulsel Verhit die melk tot kookpunt en haal dit van die plaat af.

6 Klits die suiker en eiergele saam tot dit dik en donsig is. Klits die meel by.

7 Gooi die warm melk in ’n dun straaltjie by die eiergeelmengsel terwyl jy dit die heeltyd klits. Sit dit terug op die plaat terwyl jy aanhou klits. Verhit dit vir nog 2-3 minute tot die mengsel dik en donsig is. Voeg die vanielje by en laat dit dan eenkant afkoel.

8 Spuit die vlamengsel in die middel van elke donut, of sny die donuts oop en skep die vulsel in.

9 Verf ’n bietjie warm heuning oor elke donut en doop dit in die ekstra strooisuiker. Gebruik ’n blaasvlam om die suiker te smelt en ’n brûlée-lagie te vorm. Sit dit dadelik voor. 

(Idees Tydskrif)

KERRIE HOENDERSOP

Maggie de Castro

KERRIE-HOENDERSOP:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/kerrie-hoendersop.html

Bestanddele:
50 g botter of margarien
1 middelslag ui, geskil en grofgekap
2 knoffelhuisies, gekneus
5 ml (1 t.) kerriepoeier
2 hoenderborsies (±300 g), in klein stukkies gesny
125 ml (½ k.) hoender­aftreksel
410 g-blik roomstyl-mielies
125 ml (½ k.) klappermelk
15 ml (1 e.) gekapte vars tiemie of 5 ml (1 t.) droë tiemie
sout en varsgemaalde swartpeper na smaak

Hoe maak ek dit?
1. Verhit botter in ’n groot swaarboompan. Voeg uie en knoffel by en soteer tot sag. Voeg kerriepoeier by en braai liggies vir so twee minute.
2. Voeg hoenderstukke by en braai vir ’n paar minute tot gaar.
3. Voeg al die oorblywende bestanddele by en kook vir so tien minute tot deurwarm.

Hoe dien ek dit op?
Sprinkel ’n bietjie geras­perde kaas oor die sop.

Variasie:
Dit is nie nodig om klappermelk te gebruik nie. Jy kan dit met melk of room vervang.
(Helen Peters – dieburger)

CRISPY PORK BELLY

CRISPY PORK BELLY

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/crispy-pork-belly.html

'Pig Out' on Crispy Pork Belly. This recipe is as simple as they come. Very few ingredients are required to serve up this masterpiece.
Grilling time: Approx 1 hour and 20 minutes
Serves: 6-8. Allow for about 250g raw weight per person.

Ingredients:
1.5-2kg pork belly rib (with some rib in it). See note below.
2ml Ground ginger
10ml BBQ spice
3ml White pepper
15ml Olive Oil
10ml coarse sea salt
Glaze
15ml Molasses
15ml Honey
10ml Soy sauce
10ml Brown sugar
(Mix together in a cup or bowl)

Method:
The art of roasting pork comes down to tender, juicy meat and crispy crackling. This is how it's done.

Fire: Indirect fire with 25-30 briquettes on each side or set your gas weber on indirect to maintain a heat of about 180°C.
Place the belly on wire rack with the skin side up and pour a kettle of boiling water over it. Make sure the belly does not sit in the water.
Leave the belly on the rack and cover loosely with a net to avoid flies getting to the meat and let it dry out for 2-3 hours. If you want to speed this process up you can put a fan to blow on it. There is no set time for this but the dryer the skin the crispier it will be.
After this you can rub the belly and the skin with the oil and spices. I don’t use a lot of the BBQ spice on the skin as it can get a little bit dark then.
Place the belly, skin side up, on the grid not directly over the coals and cover with the lid. (You can also put the belly at a slight angle in a roast holder. This allows excess fat to run of the skin to get even crispier.)
Leave to cook for 1 hour.
After the hour the belly should be just cooked or almost there at least. Using a kitchen knife you can carefully remove the skin from the belly. The knife should slide through easily.
Brush the belly with the glaze and roast a further 10-20 min depending on degree of doneness.
Place the crackling on the grid, skin side up, over the direct heat. This is where you need to keep a close eye as it could burn easily. After a few minutes you can turn the crackling over and cook the other side. Brush the last bit of the glaze on the inside of the crackling. The skin will start to form tiny, crisp bubbles. Whatever you do don’t overcook it.
Remove the belly and the crackling and leave the belly to rest for 5min.
Now you are ready to carve and serve.

Warning: Once you get a taste of the crackling you might not want to serve your guests and rather keep all of it for yourself.

Note: Butcheries sell a few different parts as belly. Some will include a bit of the rib and others not. Some have the rib trimmed of so the belly is thinner.*
Hilda Dates Steyn*(Lekker Braai)


 

PORKBELLY
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/crispy-pork-belly.html

[by marindakook]
As jy die varkie wil gaarmaak moet jy nie haastig wees nie. Hy moet stadig in sy bak gaarword. Die geheim van goeie glaskraak crackling vertel ek jou nou. Stel jou oond op 160 grade Celsius en weet dit gaan 4 uur vat om gaar te word.
BENODIG:
porkbelly
2 x bottels savannabier
8 sage blare
growwe sout
bakpoeier
4 uie in ringe gesny
6 naeltjies
750 ml water
6 groot uie (vir later insit)
6 aartappels (vir later insit)
NOU
•in ‘n oondbak sit jou uie, bier, sageblare en water
•sit jou porkbelly bo-op en druk die naeltjies in
•vryf nou die porkbelly eers met bakpoeier en dan met growwe sout in ( soos jy poeier op n baba se boudjies sou invryf)
Dis nou hier waar die geduld ter sprake kom. Sit jou bak onbedek in die oond. Loer so dan en wan om te sien of daar genoeg vloeistof in jou bak is. Indien dit min raak, vul dit op met water.
Na 2 uur wat jou varkie in die oond is, sit jou heel aartappels en uie in. Draai hul gereeld om en hulle sal goudbruin word.
Na nog 2 uur is jou varkie gaar. Sny die varkie en pak dit op n mooi bord. Gooi die sous in ‘n potjie en maak dit dik met Bistro bo-op die stoof. Geniet die heerlikheid en hoor hoe jou crackling kraak.

.*Kos vir kampeerders met idees vir kampering*22/10/2015


HIER HET EK DIE PORKBELLY BO GEMAAK MET DIE SAVANNABIER EN BAKPOEIER**PIKANTE SMAAK MAAR HEERLIK**Helena Kruger 02/11/2015

 

 

 

 

 

MOSTERD PIEKEL UIE

MOSTERD PIEKEL UIE

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/mosterd-piekel-uie.html
*my eie verwerking Helena*
PIEKEL
2 kg Piekel uie [med]
250 ml Sout
SOUS
2 k Water
750 ml Suiker
20 ml Mosterdpoeier
10 ml Fyn gemmer
2 t Knoffelpoeier[of 2 gekneusde fyn knoffel]
1,5 liter Wit asyn
VERDIKKING
2 e Meel
5 t Mielieblom
3 t Borrie
1/2 t Egg Yellow Poeier
Knippie Selderysaad
METODE:
 Pak uie in lae in glasbak. Sprinkel sout tussen lae.
Giet 3,4 liter water oor en laat ´n 2-3dae staan.
Dreineer en was deeglik af in lopende water.
Meng al die sous bestanddele
Voeg uie by en laat opkook.
Kook tot uie gaar is maar nog steeds styf nie pap nie 
Meng die meel en borrie,egg yellow poeier en selderysaad met bietjie water en roer by uie mengsel.
Laat vir nog 5-6 min kook.
Skep in warm gesteriliseerde bottels en verseël warm..Helena Kruger >18/04/2015

 

 

Ansie Swanepoel

Middag almal Ek het Helene se mostert uie gemaak Daar baie sous oor gebly Ek gooi toe opgesnyde uie wortel en blomkool stukkies daarin Heerlike picadilli***

CHOCOLATE CROISSANTS

CHOCOLATE CROISSANTS

Yield: 16

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/chocolate-croissants.html

You Will Need

1 egg

1 tablespoon water

1/2 of a 17.3 ounce package Puff Pastry Sheets (1 sheet), thawed

2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks

Directions

Heat oven to 350 degrees F (177 degrees C).

Line two baking sheets with parchment paper or non-stick baking mat.

Beat the egg and water in a small bowl with a fork or whisk then set aside.

Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.

Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).

Now, cut each rectangle diagonally into two triangles (making 16 triangles).

Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.

Bake 20 to 25 minutes or until they are golden brown.

Notes and Tips

Recipe has been shared with permission from Pepperidge Farm.

Created By: Joanne and Adam Gallagher

BLOMKOOL SLAAI

Maggie de Castro
BLOMKOOL SLAAI:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/blomkool-slaai.html

(Toe dog julle dis aartappelslaai ne )


Potato Salad Noooo….. cauliflower salad !!

Ingredients:
1 medium head of cauliflower, cut into florets
4 eggs, hard-boiled
1 clove garlic, minced
1/4 large, white onion, finely chopped
1 tbsp mayo
1 tbsp sour cream
1 tsp yellow mustard
1 tsp lemon juice
salt and pepper

`

Steam the cauliflower for 10mins until tender, but not mushy. Set aside to cool.
Cut the eggs into small pieces and combine with the cauliflower florets, onion and garlic in a large mixing bowl. Season generously.
In a separate bowl mix together the mayo, sour cream, lemon juice and mustard. Add this to the eggs, cauliflower and onions.
Mix well and refridgerate until needed.
(Kreatiewe Kos Idees)

WILD MUSHROOM LASAGNE

WILD MUSHROOM LASAGNE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/wild-mushroom-lasagne.html

(Serves 6)

Ingredients:
Salt
Good olive oil
300g dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
600g Portobello (or any wild) mushrooms
1 cup freshly ground Parmesan

Directions:Preheat the oven to 180’C. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

*Ina Garten, Barefoot Contessa, Food Network*

BEET EN APPELSLAAI INGEMAAK

Hier het ek vir ons lekker BEET EN APPELSLAAI ingemaak.Helena

BEET EN APPELSLAAI INGEMAAK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/beet-en-appelslaai-ingemaak.html
*eie verwerking*
1.4kg gerasperde gaar beet..so 7koppies
4 appels gerasper
2 uie gekerf in klein blokkies
SOUS
2 k Suiker
2 k Asyn
1 water
1t gemmerpoeier
1/4 t fyn naeltjies
1t sout
Kook uie en gerasperde appels in jou asyn en suiker tot gaar
Gooi jou water, gemmer, naeltjies en sout by
Kook vir so 5-6min
Gooi jou gaar gerasperde beet by en kook vir so 10min stadig
Maak 3t Mielieblom aan met n halwe koppie asyn en halwe koppie water en roer in
Kook tot mooi blink en gaar
Bottel warm in warm bottels.Helena Kruger​ 16/04/2015


 

HOENDERSLAAI MET PASTA

HOENDERSLAAI MET PASTA
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/hoenderslaai-met-pasta.html
Kook so 4 handevol screw noodles met sout tot net sag en dreineer en laat koud word.
Dan 2 gekookte of gerookte hoender borse (sny in blokkies)
1 klein ui in blokkies gesny
1/2k cheddar kaas in blokkies,
1k ertjies en sampioene in repies gesny,
2 hard gekookte eiers.
Gooi by die afgekoelde noedels.
SLAAISOUS.
Meng saam..
1k mayonnaise,
1/4k knorr ranch slaaisous,
peper en bietjie sout,
1/2k blikkie Nestle room.
As dit na te min lyk gooi nog mayo by (maar ek dink 1k is genoeg)
Meng goed deur.
Dis my eie resep ..**Hilda Dates Steyn*


 

STUFFED BABY EGGPLANT

Maggie de Castro
STUFFED BABY EGGPLANT:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/stuffed-baby-eggplant.html

Ingredients:
750 gm baby eggplant
200 ml refined oil
1 Tbsp sesame oil (til ka tel in Hindi)
2 Tbsp cashew nuts
2 Tbsp poppy seeds
4 Tbsp coconut, grated
4 red chillies, whole
1 Tbsp peanuts, roasted
1 Tbsp curry leaves
2 onions, chopped
1 Tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 Tbsp fresh coriander, chopped
Juice of 2 lemons (optional)

Method:
Take the baby eggplant and slit it from the center. Fry it in hot oil and keep it aside. Broil the sesame, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste. Crush the peanut and keep it aside. In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour. Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time. Once it leaves oil, add the powder spices and the paste, and cook till it leaves oil. Take out half the masala and add the crushed peanut. Stuff the fried eggplant with this masala and keep aside. Add little water in the remaining masala and simmer it. Add the stuffed brinjal, tamarind pulp, salt, fresh coriander and lemon juice. Cook gently for 5 minutes and serve hot with chappati or rice.
(Foodndtv)

PRICKLY PEAR ICE CREAM

PRICKLY PEAR ICE CREAM

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/prickly-pear-ice-cream.html

(Serves 6-8 people)

Ingredients:
1 cup prickly pear juice (about 4-6 prickly pears)
⅛ cup lemon juice
2 cups sugar
1 pinch sea salt
1 tsp tangerine zest (2-3 strips)
1 pinch lemon zest 1 strip)
950ml half (cream) & half (milk)

Directions:
I recommend using gloves to handle prickly pears. Cut prickly pears in half, scoop out entire center as close to the peel as possible, put in blender–there will be seeds. Discard peels. Blend until thoroughly liquid. Strain out seeds and pour into a measuring cup. Add in ⅛ cup meyer lemon juice, set aside. In food processor (or your washed and dried blender), add 2 cups sugar & salt. Wash tangerines and lemon, pat dry. Using sharp vegetable peeler or zester, remove tangerine zest in thin strips and allow to fall directly into food processor~ about 2-3 strips–about the size of 2 band aids for lack of better description! Add one strip meyer lemon peel. Run processor until peel is finely ground, 3-4 minutes. Scrape this mixture into large, non-aluminum bowl. Add prickly pear juice, meyer lemon juice, half-and-half, and salt, stir to combine. Note: You may also use an ice cream maker, but NOT necessary–I have a cuisinart ice cream maker and throw in the mixture for about 20 min then freeze. To freeze: Store in glass container with plastic wrap, then an airtight lid. Best to freeze at least 6 hours for scooping consistency, but even better when frozen overnight. *Zettie Venter*

(Back to the Kitchen)

SPRING DECORATED CHOUX PASTRY ÉCLAIR

SPRING DECORATED CHOUX PASTRY ÉCLAIR:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/spring-decorated-choux-pastry-eclair_12.html

INGREDIENTS

For the choux pastry:

60ml milk
65ml water
50g (1¾oz) butter (diced)
75g (2¾oz) plain flour
2 eggs, plus 1 for glazing
½ tsp caster sugar
Pinch of salt

For the filling and topping:

300ml double or whipping cream
3-4 tsp passion fruit curd
200g (7oz) fondant icing
Food colours
Edible flowers
Sprinkles
Edible glitter
Paper cases

HOW TO MAKE THE ECLAIRS
Set the oven to 200°C, 180°C fan, gas mark 6 and line a baking tray with silicone baking paper. Put the milk and water into a small saucepan. Add the diced butter; warm gently being careful not to evaporate the liquid before the butter has melted. When the butter has melted bring to the boil and, as soon as it reaches boiling point, tip the flour into the liquid then beat with a wooden spoon until it becomes a smooth paste. Put it back on the heat and stir continuously for about a minute, then tip it into a bowl and let it cool for a few minutes. Beat two eggs into the paste one at a time – the mixture should be smooth, thick and shiny. Spoon the choux paste into a piping bag fitted with a 1cm plain nozzle. Pipe straight lines 10cm in length onto the silicone baking paper. Beat the extra egg in a small bowl and then brush this over the top of the piped choux pastry. Bake the choux pastry for 20 minutes until golden brown, dry and crisp, then cool on a wire rack. When cold, use the tip of a small piping nozzle to make two holes in the underside of the éclair. 5 Whip the cream until firm and then stir in the passion fruit curd (optional). Spoon the cream into a piping bag fitted with a 5mm nozzle and then inject the cream into the éclair through the pre-made holes on the bottom of each one. Melt the fondant icing by heating it in a bowl over a pan of hot water, stirring in 1 tbsp of hot water and the food colouring. Dip the top of the éclair into the icing and then rock it from side to side to get a smooth, even coating (let any excess icing drip back into the bowl). Place on a cooling rack to dry, then decorate with your choice of edible flowers, sprinkles or glitter.

(Angie Holland - Food Standards Agency – UK)

SPAGHETTI MEATBALLS CUPCAKES

SPAGHETTI MEATBALLS CUPCAKES:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/spaghetti-meatballs-cupcakes.html

(Makes 10 cupcakes)

Ingredients:

450g ready-made vanilla piping frosting (icing)
½ tsp unsweetened cocoa powder
3 drops yellow food colouring
10 vanilla cupcakes baked in white paper liners
11 hazelnut chocolates, unwrapped
¾ cup naturlite diabetic strawberry jam (low-sugar preserves have the best colour)
2 Tbsp. grated white chocolate, plus a large chunk for garnish

Directions:
Tint icing with cocoa powder and yellow food colouring. Spread a thin layer of tinted icing on top of cupcakes. Arrange cupcakes on a serving platter so that they are touching. Spoon remaining tinted icing into a ziplock bag. Press out excess air; seal bag. Snip a 2-3mm corner from bag. Pipe icing all over cupcakes to make spaghetti, piling it high and allowing some spaghetti to hang over edges. Place hazelnut chocolates and jam in a medium bowl; toss to coat. Spoon some jam on top of each cupcake. Place a hazelnut chocolate on top of each cupcake, plus one on platter. Top cupcakes with remaining jam. Sprinkle grated white chocolate over cupcakes.
(Karen Tack and Allan Richardson – Houghton Miffin Harcourt Publishing Company)