GEROOKTE HOENDER

GEROOKTE HOENDER
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

Johan Coetzee
More Pieter ek doen hom so en dis al hoender wat ek eet
Dit neem net 25 minEk sit die stoofplaat op sy hoogste en wag tot dit rooi is dan sit ek die pot op om te rook
Ek dink heel hoender sal so 30 min neem
Ek gebruik Southern coating om die hoender in te rol

VRAAG**Pieter Coetzee
Ek wil graag n heel hoender rook, hoe kan ek dit in my kombuis doen?

BESPREEKINGSIlze Steyn

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

My heel hoender het fantasties uitegekom so gerook bo-op die stoofplaat.
Ek het 'n lekker groot diep Wok gebruik, ook met foelie uitgevoer en rakkie ingesit.
Plaat op hoogste hitte vir 10 minute, dan verminder na medium vir nog so 40 minute. O ja, natuurlik 'n styfpassende deksel.
Irene Conradie

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

Sit drukkoker se deel met gaatjies in jou platboom pot gooi saagsels onder in pot steeek aan die brand dan rook jy die hoender so gerookte hoender baie lekker sny dit in stukke
Lily Van Tonder

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

Voer enige hoë pot uit met foelie.
Rooibos teesakkie of saagsels wat jy verkies op bodem.
Enige rakkie wat binne-in jou pot pas bo-oor saagsels.
Sit hoender stukke bo-op en rook vir 25-30 min. Deksel moet stewig pas.

TABEL GEPLAAS DEUR Lily van Tonder
 

Dalene Brits
en wenke. Kyk gerus daarna:
Hierdie artikel is geplaas in Kamkos
BEROOK KOS OP GESONDE WYSE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

[ONBEKEND]
NOUDAT omtrent almal van ons die trotse eienaars is van platboom- swart ysterkastrolle waarin ons alte lekker potbrood bak, wil ek wys hoe om dieselfde kastrol te gebruik om tuis, op jou gewone stoof, sonder enige beslommernis, gerookte lekkernye te berei. Dié gaarmaakmetode kom oorspronklik van Amerika, waar dit ``smoke roasting'' genoem word. Die vleis word in die droë hitte van die kastrol gaargemaak en terselfdertyd kry dit 'n rookgeur. Moet egter nie dié metode verwar met die fabriekmetodes wat gebruik word om vleis 'n gerookte geur te gee nie. Dáár word die vleis eers in pekel geweek voordat dit berook word. Soms word dit nooit eens berook nie, maar net met 'n rookgeursel behandel. Kom ons rook liewer self tuis op die natuurlike, gesonde manier.
Watter soort voedsel kan berook word?
Hoender gee uitstekende resultate, asook skaap- en varkribbetjies, boerewors, sagte heel skaap en bees- en varkvleissnitte soos lendestuk en boudvleis.
Olierige vissoorte soos snoek, engelvis en forelle is ook geskik. Watter gereedskap het jy nodig?
'n Diep kastrol met 'n swaar, plat boom. Die kastrol moet 'n digpassende deksel hê. As die deksel nie meer goed pas nie, moet jy 'n stuk tinfoelie bo-oor die kastrol sit en dan die deksel daarop indruk sodat die rookwalms nie ontsnap nie. Onbehandelde hardehout-saagsels. Behandelde saagsels mag nie gebruik word nie, omdat dit gifstof bevat. 'n Sagte houtsoort soos denne is ook nie geskik nie - die geur is te skerp. Gebruik liefs eikehout-saagsels, of enige ander goeie, harde hout. Moet nie te veel saagsels gebruik nie, dit gee 'n bitter smaak aan die vleis en die kleur sal te donker wees. Ek het die poeier-fyn saagsels gebruik wat by die meeste sportwinkels te koop is.
'n Klein, plat metaal-potstaandertjie om die houer waarin die kos geplaas word so effens van die kastrolboom te lig, sodat die rook kan sirkuleer.
'n Metaalhouer waarin die voedsel geplaas kan word, bv. 'n foeliebakkie of 'n ou koekpan wat jy nie meer gebruik nie. Die houer moet 'n rapsie kleiner as die kastrol wees sodat die rook kan sirkuleer.
Hoe gaan jy te werk? Die beroking word in twee stappe gedoen:
a. Op hoë hitte. Die tydsberekening by dié stap is baie belangrik.
b. Op medium-hitte. Nou is die kos reeds berook en word dit gaargemaak. Die rookgeur trek ook lekker in.
LET WEL: moet níé die deksel oopmaak voordat die hele rooktyd om is nie. Hoe word dit opgedien? Die smaak is ewe voortreflik by watter temperatuur dit ook al opgedien word. Die rookgeur word effens skerper as dit oornag in die koelkas gehou word. Wat van die sousie wat onder in die pannetjie vorm? Dié sousie is towerwater - heerlik geurig, vol smaak en natuurlike pansappe. Gooi die warm of warmgemaakte sousie oor die vleis nadat dit voorgesny is. Hoe morsig is die gaarmaakmetode? Jy sal aangenaam verras wees. Daar is geen vetterige walms in die kombuis nie, ook geen aangebrande kastrol om te was nie. Onder in die kastrol sal jy net 'n bietjie swart as vind wat maklik uitgespoel kan word. 'n Blink kastrol se binnekant sal effens swart gerook wees; daarom is 'n swart ysterkastrol so geskik. Indien jy 'n ou, blink kastrol het wat jy net vir rookwerk gaan gebruik, maak dit nie saak nie. Ek gebruik 'n ou drukpot. Gerookte hoender 1 vars hoender, goed afgespoel onder koue water - verwyder die vlerkpuntjies en oliekliere op die stuitjie 1 klein ui 'n takkie seldery of ander kruie**

SAKPAS MAALVLEISPASTEI

Sakpas Maalvleispastei         http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/sakpas-maalvleispastei.html     

                   

60 ml olyfolie

1 ui, gekap

500 g beesmaalvleis

2 ml rooipeper

3 ml neutmuskaat

45 ml suurlemoensap

Sout en swartpeper na smaak

60 ml gekapte, vars pietersielie

5 groot eiers

45 ml melk

8 velle filodeeg (of maak jou eie luihuisvroudeeg)

Ekstra gekapte pietersielie en gekrummelde fetakaas, om af te rond

Voorverhit die oond tot 200°C. Verhit 30 ml van die olie in ’n pan en braai die ui daarin tot sag. Voeg die maalvleis, rooipeper, neutmuskaat en suurlemoensap by en braai tot die vleis gaar is. Geur na smaak met sout en peper. Voeg die pietersielie by en kook vir nóg ’n paar minute. Laat effens afkoel.

Klits die eiers en melk in ’n ander bak saam en roer by die vleismengsel. Gebruik die orige olyfolie om elke vel filodeeg liggies te smeer. Voer ’n tertbord van 30 cm x 30 cm met een vel filodeeg uit, sit ’n ander skuins bo-op en herhaal met die res. Skep die vleismengsel in en vou die kante van die deeg oor die vleis.

Bak vir 20-25 minute tot die filo goudbruin en bros en die vleismengsel ferm is. Laat effens afkoel, sprinkel gekrummelde fetakaas en gekapte pietersielie oor en sny in skywe. Lewer 6-8 porsies

WENKE

Om dit meer sakpas te maak vervang die filo deeg met ons luihuisvrouslapdeeg.

1 koppie bruismeel

1/2 koppie melk

2 eetlp olie

1 koppie kaas (Opsioneel)

1 eier

Meng en gooi oor die vleis. Bak soos hierbo beskryf.

Bron: Deur Arina du Plessis

Geplaas deur: Dalene Brits

HOMEMADE CANNOLI

HOMEMADE CANNOLI:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/homemade-cannoli.html

(24 Cannolis)

Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Directions
For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

Cook's Notes:
Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling.
(Food Network)

BUTTERMILK GLAZED DOUGHNUTS

Mare Nieuwoudt

BUTTERMILK GLAZED DOUGHNUTS:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/buttermilk-glazed-doughnuts.html

(makes 18 servings)

Ingredients

DONUTS
•3 1/2 cups flour
•1 cup sugar
•1/2 teaspoon baking soda
•2 teaspoons baking powder
•1 teaspoon salt
•1 1/2 teaspoons nutmeg
•3/4 cup buttermilk
•4 tablespoons unsalted butter, melted
•2 large eggs
•1 large egg yolk
•6 cups vegetable shortening for frying

GLAZE
•3 cups powdered sugar
•1/2 teaspoon salt
•1/2 teaspoon vanilla extract
•1/2 cup cold water

Directions
1.Mix together 1 cup flour, the sugar, baking soda, baking powder, salt, and nutmeg in a large bowl.
2.Mix together butter, buttermilk, and eggs in a large measuring cup. Add the wet ingredients to the dry in the mixing bowl, and beat either using an electric mixer on medium speed or by hand until smooth. Decrease the speed to low, and add the remaining flour. Mix until just combined, making sure to scrape the edges to ensure that all the liquid is incorporated. The consistency should be somewhere between cookie dough and cake batter (moist and tacky).
3.Add the shortening to a large kettle and attach a candy thermometer to the side. Gradually heat the shortening over medium-high heat to 375F. While it's heating, turn the dough onto a floured work surface. Roll out with a heavily floured rolling pin until the dough is about 1/2" thick. Stamp out the dough rings with a donut cutter (or use two circle cutters with the second being about half the diameter of the larger one). Transfer the rounds to a large wire rack, gather the scraps, and repeat rolling and stamping until all the dough is used.
4.Carefully drop the dough rings into the hot oil four or five at a time. Use tongs to turn the donuts as they rise to the surface. Fry the donuts until they're golden brown, about 50 seconds per side. Drain on a paper towel-lined wire rack. Let the frying oil return to temperature before adding the next batch. Repeat until all the donuts are cooked.
5.For the glaze, mix together all the glaze ingredients in a mixing bowl until completely smooth.
6.Dip the cooked donuts into the glaze until about halfway submerged. Remove the donuts from the glaze, then return to the wire rack set over a baking sheet, allowing to cool on the dry side.
7.Serve warm if possible.
8.Enjoy!

Recipe adapted from The Pioneer Woman/12 TOMATOES
NOTE:

Donuts or doughnuts: however you spell it, there's no denying these confections are firmly entrenched in the American diet. These fried dough snacks are further glazed or powdered, and of course sometimes filled with a cream or jelly. Donuts come in a wide variety, but none perhaps are more ubiquitous than the simple glazed donut.

There's something classic about the humble glazed donut. We wanted to capture a perfect cake-like texture that isn't too greasy despite being fried, with a sweet- but not too sweet- glaze that hardens perfectly. It turns out that in order to not end up with a greasy mess, our frying medium and temperature was important. Vegetable shortening like Crisco worked perfectly for what we needed. At too low of a temperature, though, the donuts wouldn't cook and would just absorb the shortening. Too high, and the dough would burn. The trick was to bring up the oil to about 375F. As for the donuts themselves, we went for a simple buttermilk recipe. The glaze was a decadent combination of powdered sugar, vanilla, and just a hint of salt to really bring out the sweetness.

HONEYCOMB PUDDING

Maggie de Castro

HONEYCOMB PUDDING:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/honeycomb-pudding.html

(6 portions)

Ingredients:
• 200 g (250 ml) sugar
• 120 g (215 ml) cake flour
• pinch of salt
• 5 ml bicarbonate of soda
• 125 g (135 ml) butter
• 125 ml lukewarm milk
• 250 ml golden syrup
• 4 eggs, beaten

Method:
Preheat the oven to 180ºC. Sift the dry ingredients together. Melt the butter in the lukewarm milk. Add the syrup and mix well. Combine the two mixtures and stir in the beaten eggs. Spoon mixture into a greased 20 x 15 cm oven dish. Bake for about 40 – 45 minutes. Serve with cream or custard.
(EasyFoodRecipesandCooking)
*Lekker Resepte vir die Jongergeslag*

KFC FAMOUS BOWL

Maggie de Castro

KFC FAMOUS BOWL:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/kfc-famous-bowl.html

If you like KFC's Famous Bowl, then you'll like this homemade version. It's perfect as a side dish to a braai or a main meal

INGREDIENTS
600g boneless skinless chicken breasts (cut into nuggets)
1 cup all purpose flour
2 ½ teaspoons salt
1 teaspoon pepper
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)
Mashed Potatoes:
5 large potatoes (peeled and quartered)
1 teaspoon salt
ground black pepper (to taste)
½ cup butter
¾ cup milk
Gravy
3 tablespoons butter
3 tablespoons flour
1 cup beef stock
salt and pepper to taste
Worcestershire sauce, a dash for taste.
2 cups corn (heated)
Grated Cheddar cheese

METHOD
In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well. Dip the chicken pieces into the egg mixture then into the coat and double dip. Deep fry in batches until chicken pieces are golden brown and fully cooked. Drain on paper towels.
While chicken is frying, to make mashed potatoes: Add potatoes and salt to a large pot and fill with enough water to cover the potatoes. Boil potatoes until tender. Drain water and add pepper, butter, and milk. Mash or beat until smooth.
For the gravy, in a sauce pan, melt butter, add the flour, stir with wire whisk. Brown the flour & butter until golden brown and slowly add the stock, a little at a time, stirring thoroughly after each addition, whisk until there are no lumps. Add the salt, pepper and Worcestershire to taste.
To assemble the Famous Bowls - Add a layer of mashed potato onto the bottom of a bowl. Top with corn, chicken pieces, gravy and cheese.
Serve as a side to your braai meat or as a main meal.
(Eat Your Heart Out )
*Lekker Resepte vir die Jongergeslag*

ONGESUURDE BROOD:

Maggie de Castro

ONGESUURDE BROOD:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/ongesuurde-brood.html

(maak 3)

Bestanddele:
175 g witbroodmeel
1 t sout
1e olyfolie
± 115 ml water

Metode:
Sif meel en sout saam. Kombineer olyfolie en water. Gooi meelmengsel geleidelik in die vloeistofmengsel in en roer totdat dit 'n kniebare deeg vorm (soms is ietwat meer of minder water nodig). Haal uit die mengbak en knie op meelbestrooide oppervlakte totdat die deeg glad en elasties is. Bedek met 'n klam doek of kleefplastiek en laat toe om ± 20 minute te rus. Verdeel in drie ewe groot dele, vorm in bolletjies en rol totdat dun, ronde sirkels vorm. Plaas op voorverhitte nie-klewende elektriese braaipan of gewone nie-klewende stoofpan. Braai totdat blase begin vorm en die deeg begin verkleur. Draai om en braai tot goudkleurig aan die ander kant ook. Verwyder en geniet warm of koud. (Pasella)
*Lekker Resepte vir die Jongergeslag* (Foto: Kids with food allergies)

CHUTNEY MET GEKOOPTE APPELKOOSKONFYT

Sorita de Wit

CHUTNEY MET GEKOOPTE APPELKOOSKONFYT:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/chutney-met-gekoopte-appelkooskonfyt.html

Bestanddele:
5 groot uie
1 groen peper
Groot blik (900g) All Gold appelkooskonfyt
1 Groot bottel (700ml) All Gold tamatiesous
Paar chillies, fyn gesny

Metode:
Braai die uie in pot saam met die groen peper. Gooi appelkooskonfyt, tamatie sous en chillies by. Roer goed en laat prut vir sowat driekwart uur. Roer gereeld. Dis die lekkerste sous en kan oor enige iets gebruik word. Van vleis, tot op eier tot op stywe pap.
Almal soek altyd die resep. (Foto: shona's kitchen)

HARISSA GEGEURDE LAM EN KORINGSOP

Helena Kruger

HARISSA GEGEURDE LAM EN KORINGSOP:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/harissa-gegeurde-lam-en-koringsop.html

Hier is net n idee van KORING SOP ..so ja jy kan dit kook baie grootmense het altyd koring in hulle gewone vleis en groentesop gegooi.
Die mannesop
Bedien 6 tot 8

Bestanddele
2 kg lamskenkels
1 pakkie koring
3 uie fyngekap
6 knoffelhuisies, gerasper
4 brandrissies, fyngekap
150 g tamatie puree
250 g harissapesto (gemaak met soetrissie, brandrissie, tamatie, knoffel, komyn en gedroogte kruisement).
50 g komyn
1 blikkie gemengde bone
100 g chorizo-wors, fyngekap
20 g gerookte paprika

Metode:

Geur die lamskenkels met die komyn, gerookte paprika en sout.
Braai die skenkels in die pot waarin jy die sop gaan maak, totdat dit mooi bruin is aan alle kante.
Voeg die tamatiepuree by en kook vir ’n minuut.
Voeg dan genoeg water by om die bene met sowat 2-3 vingers te bedek.
Kook stadig vir 2-3 uur.
Skep maar gedurig die afdryfsels af en maak seker dat die water heeltyd op die 2-3-vingermerk bly.
Gooi nog water by as dit nodig is. Kook die spulletjie totdat die vleis van die bene begin afval.
Gooi nou die water in ’n houer af en sit die vleis eenkant.
Laat die vleis eers goed afkoel voordat jy dit van die bene afpluis.
Braai dan die uie, knoffel en rissies in dieselfde pot totdat dit lekker bruin en sag is. Voeg die chorizo by en braai vir nog 2 minute.
Sit die harissapesto by, gevolg deur die koring. Daarna kan die lam-aftreksel bygevoeg word.
Kook alles totdat die koring amper sag is.
Haal sowat 2 koppies van die sop uit en puree dit saam met die bone in ’n voedselverwerker.
Gooi dit dan terug by die sop, saam met die vleis, en laat alles vir ’n halfuur lank stadig kook.
Die sop behoort dan gereed te wees, geur net met sout, baie swart peper en ’n goeie skeut vars suurlemoensap.
Laat die sop vir ’n rukkie staan en dien op saam met vars koljander en ’n skep suurroom. Onweerstaanbaar!
Wenk: Pesto Prinses maak ’n goeie harissapesto wat by die meeste Spar-winkels te koop is en dit sal jou baie moeite spaar.*media 24* Lekker Resepte vir die Jongergeslag**

HOENDER STUFFING

Vincent du Toit

HOENDER VULSEL (STUFFING):

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/hoender-stuffing.html

Bestanddele:
8 -10 snye witbrood (sonder korsies)
100g margarien
1 Bruin ui, fyn gekerf
1/2 eetlepel sout
1/2 koppie vars speserye, grof gekerf(sage, tiemie, pietersielie, lourierblare)
1/4 koppie melk indien stuffing te droog.

Metode:
Meng alles saam tot 'n pasta en vul die ou hoendertjie.
Geniet!!!!

KERRIE EIERS OP RYS

Kerrie Eiers op Rys
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/kerrie-eiers-op-rys-braai-2.html

Braai 2 middelmatige uie in 2 eetlepels olie [Moenie aanbrand nie]
Hou eenkant
In n Kastrol plaas daarin:
3 e koekmeelblom
1 e botter
1 t borrie
½ t kerrie
knippie sout en peper
Metode:
Laat dit smelt en meng goed. Roer gedurig.
Voeg by 2 k water[of melk] by en klits.
Laat dit kookpunt bereik en voeg 1e suiker en half koppie asyn by.
Hierby voeg ek 2t Appelkooskonfyt en 2t Lekker sterk Blatjang
Voeg gebraaide uie by.
Skep dan klaargekookte rys in n bakskottel en plaas jou gekookte eiers bo-op[ druk in]
Gooi nou jou sous oor die eiers en plaas vir so 10min in jou oond [jy kan as jy wil so hier en daar n paar klontjies bottter bo –op plaas wat dan sal in jou rys in trek.
Baie lekker Helena Kruger" my eie!!!!!!!!.Mei 2010 .**Foto Francie Barnard*23/07/2015

KERRIE EIERS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/kerrie-eiers-op-rys-braai-2.html

6 gekookte eiers na jou smaak (sag, med, of hard)in helfte gesny
1 eetlepel asyn
1 eetlepel Kerrie van jou smaak
1 eetlepel suiker of heuning
2 eetlepels mazina
1 teelepel sout
2 koppies vleis of groente ekstrak of water(met net water nie so baie geur)
50 ml bladjang (opsioneel)
1 groot ui
Metode:
Braai ui in olyfolie( 2eetlepels) tot sag Meng al die droe bestandele en gooi by gebraaide ui. Voeg die asyn en een koppie ekstrak by roer gedurig tot lekke dik oor lae hitte. Voeg laaste koppie ekstrak by en sit op laagte hitte vir 15 min met deksel. Plaas halwe eiers in en los vi 5 min. Bedien bo op rys of brood. Lekker as jy eiers fyn druk en dit as toebroodjie vulsel gebruik.**Susan Becker**23/07/2015


KERRIE EIERS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/kerrie-eiers-op-rys-braai-2.html
2 Fyn gekapte uie,
2 eetl.meel,
2 teel.kerriepoeier,
1 eetl.suiker,
2 eetl asyn of 1 eetl chutney,
2 kop.vleisekstrak of water,
2 ryp piesangs in skyfies gesny (indien verkies),
1 teel. sout,peper.
Braai ui in botter of margarien,
Meng droe best.,en meng met asyn/chutney,
Roer by uie,
Voeg vloeistof gelydelik by saam skyfies iesangs.
Bly roer tot dit kook vir +- 10 minute .
Gooi warm in n glasbak ,sit hardgekookte eiers in lengte of dwarste gesny,daarop.**Anna Swanepoel *13/01/2016

MALVALEKKER SJOKOLADETERT

Maggie de Castro

MALVALEKKER-SJOKOLADETERT:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/malvalekker-sjokoladetert.html

Kors:

60 ml margarien (50g)
1 x 200g sjokoladekoekies, fyngedruk
Vulsel:
250 g wit malvalekkers (die sagte ronde soort), ongeveer 30 lekkers
150 ml ingedampte melk
30 ml kakao
125 ml warm water
5 ml vanieljegeursel
250 ml room

Metode:
Smelt smeer 1 min (90 sek) by volle krag. Voeg koekiekrummels by en meng goed. Gebruik 240 mm randtertbank van minstens 60 mm diep. Druk koekiekrummelmengsel op boom vas en mikrogolf 90 sekondes (2min) by volle krag. Sit opsy.
Meng malvalekkers en ingedampte melk in 'n groot bak en mikrogolf 2 - 3 min (3 - 4 min) by 70% krag tot malvalekkers gesmelt het - roer twee maal tussendeur. Meng kakao en water en mikrogolf 30 (40) sekondes by volle krag. Roer goed, meng met malvalekkermengsel en roer vanieljegeursel in. Verkoel tot verdik maar nie gestol nie.
Klits 250 ml room styf. Klits afgekoelde malvalekkermengsel en vou by room in. Skep vulsel in voorbereide kors en verkoel tot gestol.
Versier met sjokoladekrulle en geklopte room.
(Leermetjoumikrogolf - Foto: Radio Namakwaland)

LAMSKERRIE

Mare Nieuwoudt

LAMSKERRIE

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/lamskerrie.html

Genoeg vir 4 mense
Bereiding: 10 minute
Gaarmaaktyd: 1½ uur

Bestanddele:

20 ml (4 t) olie
1 steranys
2 lourierblare, in stukkies
gebreek
2 kaneelstokkies
1 ui, fyngekap
1 tamatie, in blokkies gesny
2 kerrieblare
15 ml (1 e) borrie
15 ml (1 e) garam masala
15 ml (1 e) fyn koljander
15 ml (1 e) fyn komyn
30 ml (2 e) gemmer-en-knoffelpasta
45 ml (3 e) geroosterde kerriepoeier
500 g lamsvleisblokkies
sout na smaak
1 liter of meer (4 k of meer)warm water
5 aartappels, in blokkies gesny
125 ml (½ k) vars koljanderblare, gekap

Metode:

•Verhit die olie en braai die steranys, lourierblare en kaneel ’n paar sekondes tot geurig. Voeg die ui by en soteer tot effens bruin. Voeg die tamatie by en roerbraai 5 minute.
•Voeg die kerrie, borrie, garam masala, koljander, komyn, gemmer-en-knoffelpasta en kerriepoeier by en meng goed.
•Voeg die vleis, sout en water by en laat prut sowat 1 uur tot die vleis sag is. Voeg die aartappels by en laat sowat 30 minute prut tot gaar. Meng die koljander deur en sit voor saam met rys en sambals (sien wenk).
WENK Maak ’n sambal van gekapte uie, tamatie en koljander, of van gekapte komkommer, koljander en natuurlike jogurt./HUISGENOOT.

VEGETARIESE BOBOTIE

Mare Nieuwoudt

VEGETARIESE BOBOTIE

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/vegetariese-bobotie.html

Hierdie tradisionele soet-suur-gereg hoef nie met vleis gemaak te word nie.
GENOEG VIR 6
Bereiding: 10 min.
Gaarmaak: 60 min.

Bestanddele:

15 g botter
15 ml (1 e) olyfolie
1 ui, fyn gekap
15 ml (1 e) matige kerriepoeier
2 rooi brandrissies, gekap
3 knoffelhuisies, fyngedruk
500 g botterskorsie, in blokkies gesny
2 wortels, gerasper
45 ml (3 e) blatjang
10 ml (2 t) suiker
’n hand vol koljander, gekap
2 x 410 g-blikke lensies, gedreineer
sout en peper
Eier-bolaag
500 ml (2 k) amasi
3 eiers
1,25 ml (¼ t) kerriepoeier
sout en peper
lourierblare

Metode:

Voorverhit die oond tot 180 °C en smeer ’n groot bakpan.
1.Verhit die botter en olie in ’n groot pot en braai die ui, kerriepoeier, brandrissie en knoffel tot sag en geurig.
2.Voeg die botterskorsie en wortel by, en soteer 10 min. tot die groente sag is en al die vloeistof verdamp het.
3.Voeg die oorblywende bestanddele by en roer tot goed gemeng. Laat prut sowat 5 min. tot die mengsel verminder het. Geur na smaak.
4.Plaas die lensiemengsel in die voorbereide bakskottel en maak met die agterkant van ’n lepel glad.
5.Eier-bolaag: Klits al die bestanddele saam en giet oor die mengsel. Druk ’n paar lourierblare in en bak sowat 40 min.
Deur Hope MalauFoto: David Briers/HUISGENOOT.

RUSSIANS POTATO BAKE

Berie Vd Velden Smith

RUSSIANS POTATO BAKE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/russians-potato-bake.html
 

Serves 4
Prep time 15 min
Cooking time 90 - 120 min

INGREDIENTS:
5 Eskort Russians, sliced
800 g potatoes, peeled and thinly sliced
salt and freshly ground black pepper
250 ml cream
125 ml milk
250 g cheddar cheese, grated

WHAT TO DO:
Preheat oven to 160ºC.
Lightly grease a casserole dish and place a single layer of potato slices into the dish.
Scatter over a few Russian slices and some grated cheese.
Mix cream and milk together, season and pour over enough to just cover the potato layer.
Continue this process until all ingredients are used and finish with a layer of grated cheese.
Bake until potatoes are tender, 90 - 120 min.

[ESKORT RECIPES]

CARAMEL BANANA CAKE ROLL

Crisseda Bulterman

CARAMEL BANANA CAKE ROLL

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/caramel-banana-cake-roll.html

Ingredients (cake)
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites1 tablespoon confectioners’ sugar

Directions (cake)
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
Stiff Peaks
Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack
NOTE: Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.

Ingredients (filling)
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping

Directions (filling)
In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.

(Recipes I Like)

NATANIELS BAKED LEFTOVER CHEESE AND WINE BREAD

Charmaine O'Neil

NATANIEL'S BAKED LEFTOVER CHEESE AND WINE BREAD:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/nataniels-baked-leftover-cheese-and.html

(Serves 2 - 4)

You’ll need:
1 tbsp. butter
½ baguette(French loaf bread) cut into 2 inch slices
½ small onion; thinly sliced
100 g ham; thinly sliced and cut into small squares
¾ cup Odd Bins Chenin Blanc
Freshly ground black pepper
1½ cups Gruyère(Cheese); grated

Directions:
Heat oven to 190 ˚C. Grease medium-sized oven dish with butter and arrange bread on bottom of dish. Scatter the onion and ham over the bread. Pour the wine over it and season with pepper and sprinkle with Gruyère. Bake until the cheese has melted and starts to brown (about 20 min.).
(Nataniël)

BOTTERSKORSIE EN WORTELKOEK

Martin Neethling

BOTTERSKORSIE EN WORTELKOEK

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/botterskorsie-en-wortelkoek.html

KOEK
2 eiers
250 ml (1 k) sagte bruinsuiker
187 ml (¾ k) olie
2,5 ml (½ t) vanielje
500 ml (2 k) koekmeel
10 ml (2 t) bakpoeier
2,5 ml (½ t) fyn kaneel
knypie sout
250 ml (1 k) gaar botterskorsie, verpulp
250 ml (1 k) wortels, fyn gerasper
50 g (½ pakkie) gemengde neute, gekap

VERSIERSEL
192,5 g (½ blik) gekookte kondensmelk
50 g (½ plak) donkersjokolade, gesmelt
625 ml (2½ k) versiersuiker, gesif
125 g (½ bakkie) laevetroomkaas teen kamertemperatuur

METODE:

Stel oond op 160 °C.1 Koek Klits eiers en bruinsuiker goed saam.

2 Voeg olie en vanielje by en klits goed.
3 Sif koekmeel, bakpoeier, kaneel en sout. Roer meelmengsel by eiermengsel tot goed gemeng.
4 Meng botterskorsie, wortels en neute en vou by beslag in.
5 Verdeel beslag in twee gevoerde koekpanne met 20 cm-deursnee.
6 Bak vir 30 min. of tot toetspen skoon uitkom.
7 Laat bietjie in koekpanne afkoel. Keer koeke op afkoelrakkie uit om heeltemal af te koel.
8 Versiersel Roer kondensmelk tot glad. Roer gesmelte sjokolade by.
9 Roer versiersuiker en roomkaas beurtelings by kondensmelkmengsel tot glad.
10 Versier koek soos verkies (Bron- Vrouekeur)

Martin Neethling:

Ek het die olie vermeerder na 250 ml en ekstra eier bygesit. Verder het ek 2 koppies gerasperde wortels bygevoeg. Ook gedoen met bruismeel, en net 5 ml bakpoeier bygesit. Baktyd was bietjie langer, so ongeveer 45 minute tot gaar.

Zelda Kritzinger Gouws: 

Ek eet nie sjokolade so het die gesmelte sjokolade by die topping net uitgelos. Dis n blik caramel condensed melk, n hele houer roomkaas (was verskriklik soet net met halwe houer) en 2 1/4 koppie gesifte versiersuiker...alles saam geklits en oor koek gegiet...dit is n baie loperige topping so ek sal volgende keer dit eers n uur of wat in die yskas sit en dan op koek smeer.

SKONS MET SPRITE

SKONS MET SPRITE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/skons-met-sprite.html

500 g Bruismeel
1 blikkie (340 ml) Sprite
250 ml vars Room
1ml Sout
Meng alles en bak in kolwyntjie pan vir 12 to 15 min teen 180 grade. Gaan nou bak vir ontbyt.**Anna Venter* 17/07/2015

N.S> Anna Venter
Ek het vanmiddag gou weer die sprite skons gebak - en dit het perfek uitgekom. Ek het klein muffin panne gebruik en 44 skonsies gekry. Hulle het 13 min @ 190 grade gebak en pragtig gerys. Ek dink gister se pannetjies was te groot.

 
 

Biscuits
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/skons-met-sprite.html

• 2 C. Bisquick
• 1/2 C. 7-Up (I used Sprite)
• 1/2 C. sour cream
• 1/4 C. butter, melted

Preheat oven to 450 degrees.  Combine the Bisquick and sour cream in a mixer. Add the 7-Up and mix until the dough forms a ball.  Add a little more Bisquick if necessary (I added a little more so the dough wasn’t quite so sticky).
In a 9×9 square pan, melt the butter.  Separate your biscuit dough into nine equal parts and form each one into a ball.  As you can see from mine pictured above, they don’t have to be perfect!  Place the dough balls in the pan on top of the melted butter.  Bake for 15 minutes or until golden brown.  Serve immediately.*POPEYE* mommysavers**

MIXED NUT AND HONEY BAKLAVA

MIXED NUT AND HONEY BAKLAVA:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/mixed-nut-and-honey-baklava.html

(Serves 30)

Ingredients:
150g granulated sugar
1/2 lemon, zest of
150g Chosen by you Pure Clear Honey
150g walnuts
150g pistachios
100g unsalted butter, melted
270g pack frozen Jus-Rol Filo Sheets, de-frosted

How to make:
Preheat the oven to 160C/140C Fan/Gas 3. Put the sugar in a pan with the zest and 250ml water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer, uncovered, for 8-10 minutes until syrupy. Stir in the honey, then pour into a heatproof jug and leave to cool. Chop the nuts finely – in a processor or with a sharp knife – and mix together. Grease a non-stick cake tin, about 21cm square, with a little of the butter. Take a sheet of filo; put the rest on a plate and cover with a clean, damp tea towel so it doesn’t dry out. Brush the filo sheet with butter, then fold in half, so the butter is inside. Lay in the tin, trimming to fit if necessary. Butter 2 more sheets and fold as before. Layer them on top, then brush with butter. Cover with an even layer of the nuts. Drizzle on 5 tbsp of the syrup. Prepare 3 more sheets of filo as before. Layer on top of the nuts. Brush with more butter – you may not need all of it. Using a sharp knife, score the top 3 layers of pastry in 30 squares. Bake for 30 minutes or until golden brown. Drizzle over the remaining syrup; leave to cool. Cut into squares.
(ASDA Recipes)

MINI CHOC COKE CAKE DOUGHNUTS

Hilda Dates Steyn 

MINI CHOC COKE CAKE DOUGHNUTS 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/mini-choc-coke-cake-doughnuts.html

Ingredients

1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1/2 cup Coca-Cola®
2 tablespoons canola oil

Chocolate or Mocha Glaze

1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
3 tablespoons Coca-Cola®
2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt

Preparation

Preheat oven to 325 degrees. Sift the flour, cocoa, baking powder and salt in a bowl with a wire whisk. In a separate bowl, mix the egg, sugar, vanilla, Coca-Cola and oil together.
Mix the wet ingredients into the dry, and combine until mixed well.
Transfer the batter into a gallon sized ziplock bag.
Spray a mini doughnut pan with cooking spray for baking.
Bake eight minutes at 325 degrees. Remove from oven and invert onto a wire rack. The donuts should come out easily with a little shake. Wash the pan and dry in between batches. (This is to prevent sticking, and to make sure that the temperature is correct for the second batch). I got about 27 mini donuts total. Allow the donuts to cool.
Meanwhile, melt the butter with the Coke to make the glaze. Pour over the remaining ingredients and whisk to make a glaze. Allow the glaze to set for 30 minutes or so before serving.
Dip the donuts into the warm glaze, allowing the excess to drip off slightly. Then immediately dip in chocolate sprinkles or chopped pecans. (The Coca Cola Company - Laura Randall)

MIKROGOLF WORTELKOEK

Helena Kruger

MIKROGOLF WORTELKOEK:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/mikrogolf-wortelkoek.html

KOEK
250 ml (1 k) koekmeel
5 ml (1 t) bakpoeier
5 ml (1 t) koeksoda
5 ml (1 t) fyn kaneel
2 ml (½ t) sout
200 ml bruinsuiker
2 eiers, geklits
180 ml (¾ k) kookolie
5 ml (1 t) vanieljegeursel
100 g neute, gekap
2 appels, gerasper
500 ml (2 k) wortels, gerasper
ROOMKAASVERSIERSEL
Sien onder hoe om te maak

Spuit ’n mikrogolfringpan (of gebruik ’n silikoonpan) en voer die boom met bakpapier uit.

KOEK Sif die droë bestanddele saam in ’n mengbak.
Klits die bruinsuiker, eiers, olie en vanieljegeursel saam en giet oor. Meng deur.
Voeg die res van die bestanddele by en meng deur. Skep in die voorbereide pan.
Plaas op ’n omgekeerde piering in die mikrogolfoond en mikrogolf 12-14 minute op hoog of tot die koek effens wegtrek van die kante van die pan. Keer uit op ’n draadrakkie.
ROOMKAASVERSIERSEL Berei die versiersel en smeer oor koek.

Maak so roomkaasversiersel:
Meng 60 ml (¼ k) botter en 250 g roomkaas baie goed met ’n klitser of houtlepel. (Albei bestanddele moet by kamertemperatuur wees.) Voeg 5 ml (1 t) vanieljegeursel by en meng weer goed. Sif 125 ml (½ k) versiersuiker bo-oor terwyl jy steeds meng tot die mengsel baie glad is.*Huisgenoot*

SJOKOLADE KAASKOEK

Mare Nieuwoudt

SJOKOLADE KAASKOEK

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/sjokolade-kaaskoek.html

Dis Teresa Draper van Eastvale, Springs, se resep.
GENOEG VIR 8-10 MENSE
Bereiding: 20 min.
Bak: 12-15 min.
Verkoel: oornag

KOEK
250 g donkersjokolade,
grof gekap
50 g botter
100 ml strooisuiker
5 ml (1 t) balsemieke reduksie
2 groot eiers
180 ml (¾ k) koekmeel
1 ml (¼ t) bakpoeier
5 ml (1 t) vanieljegeursel
’n knippie sout
VULSEL
60 ml (¼ k) water
15 ml (1 e) gelatien
2 x 250 g mascarpone
250 ml (1 k) ekstradik room
200 g witsjokolade, gesmelt
150 g sjokoladestukkies
vars bessies

METODE:
Voorverhit die oond tot 180 °C en smeer 2 x 20 cm-koekpanne.
1.Koek Plaas die sjokolade, botter en strooisuiker in ’n hittebestande glasbak. Smelt dit oor ’n pot met water wat liggies prut terwyl jy dit heeltyd roer. Verwyder van die hitte en laat ’n rukkie afkoel.
2.Meng die oorblywende koekbestanddele en voeg by die sjokolademengsel. Meng.
3.Verdeel die mengsel in die twee panne en bak 12-15 min. Haal die koek uit die panne en laat dit afkoel.
4.Vulsel Gooi die water oor die gelatien en laat staan om te spons. Verhit die gelatien ’n
5.paar sekondes tot dit gesmelt het en meng dit met die oorblywende vulselbestanddele buiten die bessies.
6.Pak die koek laag vir laag in ’n losboomkoekpan van 20 cm – begin deur een van die sjokoladekoeke eerste te pak en smeer die helfte van die mengsel daaroor. Herhaal en smeer die res van die mengsel bo-oor. Plaas drie uur in die yskas voor jy dit met die bessies versier./HUISGENOOT.

Balsamic Reduction:

Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the heat to a boil without reducing the heat on the stove.At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). However impatient you may be, don't try to increase the heat, unless you want to be left with a stiff, hardened mess!Allow to cool and transfer to an airtight container; store in the fridge.