Wednesday, 25 April 2018

High Tea Idees

High Tea Idees

Lavender scones
• 80ml (75g) cold butter, cubed
• 410ml (225g) self-raising flour
• 45ml (40g) castor sugar
• 10ml chopped fresh lavender flowers

• 1 large egg
• 30ml buttermilk
• berry or cherry jam and whipped cream, to serve
Preheat the oven to 220°C. Rub the butter into the flour. Add the castor sugar and lavender. Add the egg and buttermilk and mix together quickly; don’t over mix. If the dough seems a bit too dry, add a little more buttermilk.
2 Roll out to 2,5cm thickness on a lightly floured board. Cut out scone shapes with a scone cutter. Place them onto a greased and dusted baking tray. Brush with a little extra buttermilk and dust with a little flour. Bake in a preheated oven for 10 to 12 minutes. Cool and serve with jam and whipped cream.

High-tea sandwiches
Buy a loaf of fresh white bread from your local bakery.
Cut it into thin slices and spread with soft butter or mayonnaise.
Make sandwiches with combinations such as shaved ham and thinly sliced cucumber; shaved beef with a little mustard and a few rocket leaves; and smoked salmon and cream cheese with some finely shredded lettuce.
Cut the crusts off the bread and dip one edge of each sandwich into finely sliced fresh chives or alfalfa sprouts

• 60ml butter
• 6 sheets phyllo pastry
• 3 leeks, thinly sliced
• 250ml grated mature Cheddar cheese
• 3 large eggs, lightly beaten
• 150ml cream
• 30ml each chopped parsley and chives
1. Preheat the oven to 180°C. Heat a saucepan and melt the butter. Brush a sheet of phyllo pastry with the butter. Cover with another sheet of pastry. Repeat to make six layers.
2. Cut large enough to fit a rectangular or round quiche tin, allowing extra so the pastry can hang over the top of the tin.
3. Fry the leeks in the butter that remains in the pan. Once they are soft, spoon into the prepared pastry.
4. Whisk the remaining ingredients together and pour into the pastry. Bake for 30 to 40 minutes until set and golden.

500ml (2 cups) Huletts Castor Sugar
4 large eggs
250ml (1 cup) oil
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk
Desiccated coconut for coating
500ml (2 cups) Huletts White Sugar
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder
15ml (1 Tablespoon) butter or brick margarine
1. Whisk castor sugar and eggs in a mixer until light and fluffy.
2. Add oil and vanilla essence, mix well.
3. Add sifted flour and baking powder to mixture alternatively with milk.
4. Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.
5. Allow to cool and cut into squares.
1. Heat sugar, cocoa, butter and water until bubbly.
2. Allow to cool, dip sponge squares into sauce and roll in coconut.

125g butter, softened
1 cup (215g) caster sugar
3 eggs
1 tbs finely grated orange rind
1/4 cup (60ml) orange juice
1/2 cup (55g) almond meal
1/2 cup (75g) self-raising flour
1/4 cup (40g) plain flour
1/4 cup (60g) sour cream
1/4 cup (60ml) orange juice, extra
1/2 cup (110g) white sugar
Finely grated orange rind, extra, to serve
Preheat oven to 160°C. Grease 12 1/2-cup (125ml) capacity loaf, muffin or friandpans. Place on an oven tray.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition. Add orange rind and juice and stir to combine.
Add almond meal, flour and sour cream; stir until well combined. Spoon among prepared pans and smooth the surface. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack.
Brush each hot cake with the extra orange juice, sprinkle with sugar and top with orange rind, if desired. Set aside to cool completely.

Vanilla Cupcakes with White Mousse and Candied Strawberries
2 cups self-raising flour
pinch of salt
3 eggs
375ml castor sugar
1 cup boiling water
½ cup oil
1 tsp vanilla extract
Preheat oven to 180C and place the cupcake holders into the muffin baking tray. Combine the water, oil. Beat the eggs and sugar until pale in color and creamy. Add the flour, salt and fold in, adding the wet ingredients while you are mixing. Spoon into the paper cups and bake for 12-15 minutes. Allow to cool.

MasterChef SA koeksisters
Serves: 12 - 14
For the syrup:
800 ml water
1,5 kg sugar
12,5 ml cream of tartar
40 ml lemon juice
for frying, sunflower oil
For the dough:
4 x 250ml (500g) cake flour
25ml baking powder
20ml margarine
1/2 large beaten egg
245ml water
For the syrup:
Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon juice and continue to simmer for 10 minutes.
Cool the syrup to room temperature. Pour half of the syrup into a bowl and keep over ice to cool rapidly. Place the remaining syrup in the fridge to cool.
For the dough:
Sift the flour and baking powder together in a bowl and then rub in the margarine with your fingertips.
Add the beaten ½ egg to the water and whisk to incorporate.
Make a well in the centre of the fl our mixture. Pour in the water mixture and then start to mix until a smooth dough has formed. Knead thoroughly.
Cover with clingfilm and leave to rest for at least 15 minutes or up to 5 hours. Heat the oil to 160 °C.
Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into rectangles of 6 x 15 cm. Cut each rectangle lengthways into 3 strips, leaving one side uncut. Plait the 3 strips and press the cut ends together firmly.
Fry in batches of 6 in the hot oil for 6–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towels. Keep the rest of the koeksisters covered to prevent them from drying out.
Dip the koeksisters into the ice-cold syrup while they are still hot. Remove from the syrup with a slotted spoon and place on a wire rack. The syrup will gradually become hot with use, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance.
Top tip: For a yummy flavour, add a piece of dried ginger and a stick of cinnamon to the syrup when the lemon juice is added. The colder the syrup the better! Make it the day before and place in the fridge to ensure it is ice cold.

250g dadels
5ml koeksoda
250ml kookwater
250ml witsuiker
60ml botter of margarine
1 eier
375ml koekmeel
2ml bakpoeier
2ml sout
125ml gekapte neute
300ml witsuiker
250ml water
15ml botter
knypie sout
100ml brandewyn
2ml vanielje geursel.
Sny dadels fyn en strooi die koeksoda oor.
Giet die kookwater oor en laat rukkie afkoel en om sag te word.
Meng die witsuiker en botter goed. Voeg die eier by en meng.
Voeg die eiermengsel by die dadelmengsel.
Sif die koekmeel, bakpoeier en sout saam en roer dit by die dadelmengsel asook die neute.
Smeer of spuit klein kolwyntjiepannetjies.
Skep twee derdes vol beslag en bak ongeveer 15 na 20 min by 180°C tot mooi bruin en gaar.
Kook suiker, margarine en sout saam vir ongeveer 5 min.
Haal van stoof af en voeg brandewyn en vanielje by.
Dompel warm tertjies vinnig in stroop en laat afkoel.

400 g broskorsdeeg
500 ml (2 k) melk
1 vanieljepeul, oopgesny
6 eiergele
120 ml strooisuiker
60 ml (¼ k) meel
vars bessies
vars kruisementblare
Voorverhit die oond tot 200 °C.

Rol die deeg liggies uit op ’n meelbestrooide
Sny die deeg in kleiner stukkies en voer klein tertpannetjies uit met die deeg.
Prik die deeg met ’n vurk en bedek met ’n stukkie bakpapier.
Vul die holtes met droë bone of rys en laat rus die tertdoppies sowat 30 minute in die yskas.
Bak die tertdoppies sowat 10 minute blind.
Verwyder die bakpapier en bone of rys en bak nog ’n paar minute tot ligbruin en gaar.
Laat staan ’n paar minute voor jy dit uit die pannetjies haal.
Laat die tertdoppies heeltemal afkoel.
Giet die melk saam met die vanieljepeul se saadjies in ’n kastrol en bring die melk tot kookpunt.
Hou eenkant.
Meng die eiergele, suiker en meel in ’n mengbak tot glad.
Giet die warm melk by die eiergeelmengsel en klits die hele tyd.
Giet die melk-en-eiermengsel deur ’n sif en giet dit terug in die kastrol waarin die melk was.
Bring die mengsel tot kookpunt en roer aanhoudend tot dit verdik.
Giet die verdikte bakkersvla in ’n glasbak sodat dit heeltemal kan afkoel.
Vul die gebakte tertdoppies met die bakkersvla en versier met bessies en vars kruisementblare.
WENK: Die gebakte tertdoppies hou baie goed in ’n houer wat dig seël – of verf elke doppie met gesmelte sjokolade en bêre ’n paar weke.

Die rol metode is belangrik want dis wat die deeg los en flaky maak. Dit klink ingewikkeld maar eintlik baie eenvoudig.
500 ml koekmeelblom
2 ml sout
150 gram botter
125 ml yswater
5 ml suurlemoensap
Sif meel en sout saam.
Sny botter in ertjie grootte stukkies en vryf net die helfte in die meel in tot mengsel soos broodkrummels lyk.
Meng die yswater met suurlemoensap en sny dit met ‘n mes in meel in.
Meng tot ‘n stywe, gladde deeg.
Rol op meelbestrooide werkvlak uit tot 5 mm dik. Hou deeg reghoekig.
Bedek 2/3 van die deeg met helfte van orige botter.
Vou derde van deeg sonder botter tot in die middel van deeg met botter en vou ander derde bo-oor.
Vou weer in drie. Bedek en verkoel ‘n rukkie.
Rol uit en plaas laaste orige botter op 2/3 van deeg. Vou soos hierbo. Draai en rol weer uit. Verkoel vir 30 minute.

Lewer 12
Bereiding: 5 minute
Gaarmaaktyd: 10 minute
1 blik (382 g) kondensmelk
4 eiers, geskei
skil en sap van 2 suurlemoene
250 ml (1 k) suiker
’n knippie kremetart
12 soet tertdoppies, gebak
Voorverhit die oond tot 180 °C
Klits die kondensmelk, eiergele, suurlemoenskil en sap in ’n bak tot alles goed gemeng is.
Klits die eierwitte in ’n aparte bak tot skuimerig en klits dan die suiker ’n lepel vol op ’n slag in.
Klits die kremetart saam met die laaste lepel vol in.
Skep die suurlemoenkondensmelk in die tertdoppies tot amper vol.
Skep of druk die skuim bo-oor. Bak 10 minute in die oond of tot goudkleurig bo-op.

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