tag:blogger.com,1999:blog-71836238682176574652024-03-12T18:29:02.486-07:00In en om die huisIn en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comBlogger11569125tag:blogger.com,1999:blog-7183623868217657465.post-35749332751238451102020-08-12T05:02:00.005-07:002020-08-12T05:02:58.588-07:00Aromat en Simba Chip Aartappels<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHHxbC_to58DC-Wkd413nowVpakbprhs-iUYzGMK8r0sbn5spTtOrK0ijzdG4UJiZHN-7OBsuH71tXqL2a9wtDYaVt-xYuvMWxsx-yDkcRwksHZF3Td435o7QMDnbKS5sScy1zCpJH3A/s667/aartappels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="667" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHHxbC_to58DC-Wkd413nowVpakbprhs-iUYzGMK8r0sbn5spTtOrK0ijzdG4UJiZHN-7OBsuH71tXqL2a9wtDYaVt-xYuvMWxsx-yDkcRwksHZF3Td435o7QMDnbKS5sScy1zCpJH3A/s640/aartappels.jpg" width="640" /></a></div><br /><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Skil jou aartappels en sny aartappel in 4 stukke/skywe</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Gooi in plastieksak en pre-cook in mikrogolf tot gaar</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Gooi klomp meel en aromat in die sak saam met die aartappels (die kaas of gewone geur is reg)</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Gooi hierby 'n klein pakkie fyngedrukte Simba Chips by (geur van jou keuse)<span><a name='more'></a></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Skud die sak tot die aartappels oral om bedek is met die mengsel</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Gooi in pot met redelike warm olie totdat dit warm word, of sommer jou deep fryer en braai tot goudbruin en bros.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Bron: Source Bosveld Bos Kombuis/Lekker Wildsvleis Resepte </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Repost Kaalvoet: Barefoot Chef</div></div>In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-27103306018802168982020-08-12T05:00:00.001-07:002020-08-12T05:00:20.663-07:00Ingemaakte Patat slaai<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaNAJrf81tUonfb0-QyrXWiMoPBGssT06V8PhDXPuguTJHhHdpk3Mit1xI8LzUBP_yMxHly5uPE6k1rwEBSa0yj_mLeJhXinOBxdPJRYrERtPtDb4SEzwMzRDbbfIyZeSPYZjLRJtyFI/s960/patatslaai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="442" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaNAJrf81tUonfb0-QyrXWiMoPBGssT06V8PhDXPuguTJHhHdpk3Mit1xI8LzUBP_yMxHly5uPE6k1rwEBSa0yj_mLeJhXinOBxdPJRYrERtPtDb4SEzwMzRDbbfIyZeSPYZjLRJtyFI/s640/patatslaai.jpg" /></a></div> Madeleine Bezuidenhout shared on FB:<p></p><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span></p><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;">Ek deel die resep by buurvrou gekry...bron onbekend.</span></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">PATATSLAAI</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Lekker saam met enige dis.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 kg patats in blokkies gesn</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 klein blikkie ingelegde perskes in stukkies gesny soos patat. (410 gram)</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 koppie Suiker</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">125 ml wit asyn</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2 Eetlepels Appelkoos konfyt</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 teelepel fyn gemmer</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 teelepl fyn sout</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 koppie vars lemoensap</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2 Eetlepels Maizena<span><a name='more'></a></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Kook die patatblokkie net tot gaar en dreineer.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Voeg die perske blokkies by.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Plaas die perske sous, asyn, gemmer, sout en appelkooskonfyt in 'n kastrol en verhit totdat suiker opgelos is.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Voeg by patats en perskes en kook deur.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Los 2 eetlepels Maizen op in koppie lemoensap op en voeg patats en perskes en kook deur.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Bottel dit warm en laat onderste bo afkoel.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><br /></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">BRON: <span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><div class="nc684nl6" style="animation-name: none !important; display: inline; font-family: inherit; transition-property: none !important;">Beulagh Lombard</div></span> - Warm Kombuis (foto en resep krediet)</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Bron/Source Willie Nieuwoudt/Hutspot Resepte </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Repost Kaalvoet/Barefoot Chef</div></div>In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-6364097166784938572020-08-12T04:56:00.002-07:002020-08-12T04:56:27.981-07:00Garlic Herb and Cheese Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Fjm6qaGcxpRFZDxGSc1MCNxNJsX8zxoARE-nIXq8Qu9VrDZwzT2ldvZna_KtAKI_kvFb32NVysFK8S0qnKYPRj0Wi44q9iA1wEwTDCkY8AsZ2U7OTYVEDOb0BVlG5e5Ebgk9SPuQhK0/s793/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="793" data-original-width="526" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Fjm6qaGcxpRFZDxGSc1MCNxNJsX8zxoARE-nIXq8Qu9VrDZwzT2ldvZna_KtAKI_kvFb32NVysFK8S0qnKYPRj0Wi44q9iA1wEwTDCkY8AsZ2U7OTYVEDOb0BVlG5e5Ebgk9SPuQhK0/s640/bread.jpg" /></a></div> Johanna Viljoen Swiegelaar shared this recipe with us on FB:<p></p><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;">GARLIC HERB AND CHEESE BREAD</span></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">500g plain flour</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/2 tablespoon dried yeast granules</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/2 tablespoon salt</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/2 tablespoon sugar</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/2 teaspoon bread improver</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">325ml water at room temperature</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/2 tablespoon olive oil</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 garlic clove, crushed</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/3 cup chopped continental parsley</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/3 cup chopped basil</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/4 cup chopped rosemary leaves</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 tablespoon butter</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">200g Grated Philly and Tasty cheese<span><a name='more'></a></span></div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather).</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten. </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don't worry if your dough doesn't reach the edge of the tins, the dough will rise again with the final proof). Cover the tins in glad wrap and set aside for 30 minutes.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">At this stage, if you want to freeze the loafs you can. </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Preheat oven to 190° Celsius.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Remove the glad wrap from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl py34i1dx gpro0wi8" href="https://chewtown.com/2014/09/garlic-herb-and-cheese-pull-apart-bread/?fbclid=IwAR2o-8zbE3aebM1l93VZdFWBm9OvEbbcZtnWjH-ujB2ENYs3tQEwxrLaWBc" rel="nofollow noopener" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0" target="_blank">https://chewtown.com/2014/09/garlic-herb-and-cheese-pull-apart-bread/</a></span></div></div>In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-18140713302303104422020-08-12T04:53:00.006-07:002020-08-12T04:53:39.702-07:00Quick and Easy One pot Breyani<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQMgratPCyJNz_V4e73b8X1BKnKWRq-CtWhpIhAMz_JJSr2tFqRp-E-jxCDNqTTiGNnoaaYvCjrkBctRRkEZ2iMxdxE-6nwbyozY8LGvPJy0d6FPjQd5Hyv5-6pLjXGYCw8-qtEsYVf8/s640/breyani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQMgratPCyJNz_V4e73b8X1BKnKWRq-CtWhpIhAMz_JJSr2tFqRp-E-jxCDNqTTiGNnoaaYvCjrkBctRRkEZ2iMxdxE-6nwbyozY8LGvPJy0d6FPjQd5Hyv5-6pLjXGYCw8-qtEsYVf8/s0/breyani.jpg" /></a></div> <p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Ingredients:</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">3 - 4 CHICKEN FILLET CUT IN BIG CUBES</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 1/2 CUPS YOGHURT</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2 TOMATOES</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1/2 PKT TOMATO PASTE</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2 ONIONS SLICED</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 TEASP CRUSHED GARLIC </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 TEASP CRUSHED GINGER </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2 TEASP KASHMIRI MASALA</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 HEAPED TEASP GARUM MASALA</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">1 TEASP CUMIN. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2 1/2 CUPS RICE, WASHED N COOKED.</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">2 LARGE POTATOES Quarters</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">SALT <span><a name='more'></a></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Method:</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">BRAISE SLICED ONIONS IN OIL TILL GOLDEN. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">REMOVE SOME OF THE ONIONS N KEEP ASIDE. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">ADD 1 STICK CINNAMON, 3 CLOVES AND 3 CARDOMIN. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">ADD CHICKEN FILLET, POTATOES CUT IN QUARTERS AND REST OF INGREDIENTS. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">LET COOK LITTLE. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">ADD 1 CUP MIXED VEG. BUT DO NOT STIR. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">ADD COOKED RICE ON TOP OF VEG. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">DOT WITH PIECES BUTTER AND REMAINING ONIONS. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">SPRINKLE WITH EGG YELLOW POWDER MIXED WITH SAFFRON. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">CLOSE LID N STEAM FOR 3/4 HOUR</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">THIS IS A QUICK, NO FUSS ONE POT BREYANI. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">YOU CAN SUBSTITUTE MIXED VEG WITH COOKED LENTILS. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">U CAN MAKE THIS WITH CHICKEN ON THE BONE AND CUT SMALLER PIECES BUT I USED THE BREAST THIS TIME COS NO TIME TO DEFROST A WHOLE CHICKEN <span class="q9uorilb tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me fgm26odu gl3lb2sf hhz5lgdu" style="animation-name: none !important; display: inline-block; font-family: inherit; height: 16px; margin: 0px 1px; transition-property: none !important; vertical-align: text-bottom; width: 16px;"><img alt="🐔" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tef/1/16/1f414.png" style="animation-name: none !important; border: 0px; transition-property: none !important;" width="16" /></span> </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">I AM A VERY OLD SCHOOL TRADITIONAL PERSON WHEN IT COMES TO COOKING BREYANI BUT SOMETIMES YOU IN A SITUATION THAT YOU JUST HAVE TO MAKE SOMETHING QUICK N FUSS FREE, MAYBE GOT UNEXPECTED VISITORS OR U JUST NOT IN THE MOOD FOR COOKING. </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">WHEN I COOK LENTILS FOR BREYANI I ALWAYS MAKE A FULL 500G PACKET OF MORE. THEN I PORTION IT AND FREEZE THEN USE AS I NEED IT</div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Bron/Source Ramadan Recipes/District Six Cape Town Recipes </div><div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">Repost Kaalvoet: Barefoot Chef</div></div>In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-40350762181592761492020-07-21T13:26:00.002-07:002020-07-21T13:26:27.680-07:00Marmite Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_OK-tmhz0_MlQNIjZQnhVYYRRfR42pvUxWlvNmMnKnTttWUEX2amIykw3AUkHmbhqhyphenhypheneKmygNp6CqsX0ljQioSm2cfgQqfGg-7oDYjQFCQxwnDfc8EvTRMwyJuL6ezBJcogJuxS3Ssg/s1600/marmite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_OK-tmhz0_MlQNIjZQnhVYYRRfR42pvUxWlvNmMnKnTttWUEX2amIykw3AUkHmbhqhyphenhypheneKmygNp6CqsX0ljQioSm2cfgQqfGg-7oDYjQFCQxwnDfc8EvTRMwyJuL6ezBJcogJuxS3Ssg/s320/marmite.jpg" width="320" /></a></div>
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The salt can be left out as I find marmite is a bit salty for me.</div>
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Use Bovril if you do not like marmite.</div>
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INGREDIENTS</div>
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250 ml soft margarine</div>
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2 teaspoons salt</div>
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2 teaspoons pepper</div>
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500 ml cake flour</div>
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1 teaspoon baking powder</div>
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4 teaspoons marmite</div>
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4 tablespoons hot water</div>
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2 cups grated cheese<a name='more'></a></div>
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INSTRUCTIONS</div>
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Cream margarine and then add in the salt, cake flour, baking powder and the pepper with the grated cheese.</div>
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Dissolve the marmite in the hot water and add to the cake flour mixture.</div>
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Knead to form a stiff dough.</div>
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Roll out and cut into finger lengths or press out with a cookie cutter or a glass.</div>
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Bake at 180°C for about 10 to 15 minutes.</div>
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<div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">
Lekker Braai</div>
<div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">
Sanelle</div>
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Image: the every day vegetarian</div>
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Bron/Source Lekker Braai RSA </div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-34727119172485712162020-07-21T13:22:00.004-07:002020-07-21T13:22:27.911-07:00Crispy Yogurt Hoender<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV55mcgq_iTjjcyE0Wdepd00yX-N9TI6uGX_VsXY8X2gJnMKNDVvDXFQO8Y0ZIa6_GjuV89Tk5r5PDkmi6sUMQ1YFIiy6up-zsoDXm8t43ngfI19sZWT3oR12_LVnip3Xkuy7buNpQYU/s1600/yoghurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="701" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV55mcgq_iTjjcyE0Wdepd00yX-N9TI6uGX_VsXY8X2gJnMKNDVvDXFQO8Y0ZIa6_GjuV89Tk5r5PDkmi6sUMQ1YFIiy6up-zsoDXm8t43ngfI19sZWT3oR12_LVnip3Xkuy7buNpQYU/s320/yoghurt.jpg" width="240" /></a></div>
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<br /></div>
</div>
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125 ml suurlemoensap</div>
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45 ml heuning</div>
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1 fyngemaakte knoffelhuisie</div>
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Swartpeper na smaak</div>
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60 ml gewone jogurt</div>
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sout</div>
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120 gram gedroogde broodkrummels</div>
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250 ml fyngemaakte koringvlokkies</div>
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30 ml gerasperde Parmesaankaas</div>
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selderyblare en suurlemoenstukke vir garnering<a name='more'></a></div>
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Metode</div>
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Meng die suurlemoensap, heuning, knoffel en peper in 'n bak. Voeg hoender by, roer goed om die stukke te bedek.</div>
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Bedek en plaas in die yskas vir 2 uur, of oornag.</div>
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Maak die hoenderstukke op kombuispapier droog. </div>
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Borsel elke stuk liggies met die sout van jogurt met sout. Meng die broodkrummels, mielievlokkies en kaas in 'n bak.</div>
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Bedek elke hoenderstuk met hierdie mengsel.</div>
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Plaas op 'n ligte gesmeerde bakplaat.</div>
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Bak ongeveer 45 minute op 180 Celsius, of tot sag, draai na 20 minute.</div>
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Sit warm voor, versier met selderyblare en suurlemoenwiggies</div>
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Bedien vier tot ses.</div>
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Crispy Yogurt Chicken</div>
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125 ml of lemon juice</div>
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45 ml of honey</div>
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1 crushed clove of garlic</div>
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Black pepper to taste</div>
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60 ml plain yogurt</div>
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Salt</div>
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120 gram dried breadcrumbs</div>
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250 ml crushed cornflakes</div>
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30 ml grated Parmesan cheese</div>
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celery leaves and lemon pieces for garnish</div>
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Method</div>
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Combine the lemon juice, honey, garlic, and pepper in a bowl. Add chicken, stir well to coat the pieces.</div>
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Cover and put in the refrigerator for 2 hours, or overnight.</div>
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Dry the chicken pieces on kitchen paper or towels.</div>
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Brush each piece lightly with the yogurt seasons with salt Combine the breadcrumbs, cornflakes, and cheese in a bowl.</div>
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Coat each chicken piece with this mixture.</div>
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Place on a lightly greased baking tray.</div>
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Bake at 180 Celsius about 45 minutes, or until tender, turning after 20 minutes.</div>
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Serve hot, garnished with celery leaves and lemon wedges</div>
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Serves four to six.</div>
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<br /></div>
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Bron: Resepte vir Elkeen</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-275491428808174182020-07-21T13:20:00.004-07:002020-07-21T13:20:58.524-07:00Vetkoekies wat self omwip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyGsevQrbRh8HUyzRwWmyG9GJvaQRhSk-7wnPHRb6c2SKXBhTvyFqOkQmjFY2jWFlVP7Ga0h-rwYhhfuV6W_m7WJ2v9My85pB93N4Cq_EO2tB0chlsovyDwlkaSDIPxigl4tnrUcnilw/s1600/resep+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyGsevQrbRh8HUyzRwWmyG9GJvaQRhSk-7wnPHRb6c2SKXBhTvyFqOkQmjFY2jWFlVP7Ga0h-rwYhhfuV6W_m7WJ2v9My85pB93N4Cq_EO2tB0chlsovyDwlkaSDIPxigl4tnrUcnilw/s640/resep+1.jpg" width="340" /></a></div>
Elsa het hierdie oulike resep op FB gedeel.<br />
Bron: Resepte vir ElkeenIn en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-58040576235100457142020-07-20T08:31:00.001-07:002020-07-20T08:31:25.885-07:00Yolanda se Kersfees mostert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuErwii6VS1Kv-lTajhC20eK2BGaIejDNyG4GEhJKM96ad5ANHoSnBzxOVJnMDxneI9vqeGajrpSHiwc3G-U6BhVcI4uvNQ6GXkhh6VTpsTgIQlPRj4dx-6h1_VGuKUwIqPi7iNv5krY/s1600/Kersfees+mostert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="719" data-original-width="629" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuErwii6VS1Kv-lTajhC20eK2BGaIejDNyG4GEhJKM96ad5ANHoSnBzxOVJnMDxneI9vqeGajrpSHiwc3G-U6BhVcI4uvNQ6GXkhh6VTpsTgIQlPRj4dx-6h1_VGuKUwIqPi7iNv5krY/s320/Kersfees+mostert.jpg" width="279" /></a></div>
<a name='more'></a><br />
Yolanda Pretorius shared this recipe on FB.<br />
Blykbaar 'n gunsteling in haar huis.In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-23520635514272168822020-07-20T08:19:00.006-07:002020-07-20T08:19:45.086-07:00Geure uit die vallei: Bros witbrood met Kruie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICNLtlXz_duYrfoAIngAsQI2RdnoMLmH9YcUc2c2ILKGscLMXUPfGVvxgX4R4DOeSqiERtCUXsa5jfMft8Vidc5GGoefPBDpSA0gMhUviIO3DSNqaxQisEsW19YLRLcllooEiGfeFCyg/s1600/brood+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="810" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICNLtlXz_duYrfoAIngAsQI2RdnoMLmH9YcUc2c2ILKGscLMXUPfGVvxgX4R4DOeSqiERtCUXsa5jfMft8Vidc5GGoefPBDpSA0gMhUviIO3DSNqaxQisEsW19YLRLcllooEiGfeFCyg/s320/brood+2.jpg" width="320" /></a></div>
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Mense dit lyk lekker.</div>
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Maak 1 Brood</div>
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3 koppies (750ml) Witbroodmeel </div>
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1 ½ koppies (375ml) Water</div>
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1 teelepels (5ml) Kitsgis</div>
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Sout & Peper na smaak</div>
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2 eetlepels (30ml) Gemengde vars Kruie, fyngekap</div>
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2 eetlepels (30ml) Olyfolie<a name='more'></a></div>
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Metode:</div>
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Plaas die witbroodmeel in ‘n groot mengbak tesame met die kitsgis, sout & peper en die vars kruie, roer om al die bestanddele te meng en maak ‘n holte in die middel van die meel.</div>
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Giet die water en die olyfolie in die mengbak en roer met ‘n houtlepel of jou hand tot ‘n deeg begin vorm. Jy kan die deeg in die mengbak knie tot glad en elasties of jy kan die deeg op jou werksoppervlak knie. Die deeg moet glad nie taai of klewerig wees nie, as dit die geval is kan jy die deeg vir nog ‘n minuut of twee langer knie.</div>
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Plaas die deeg terug in die mengbak en bedek dit met kleef plastiek of ‘n klam lappie. Laat die deeg vir twee ure of selfs langer rus. Hoe langer jy die deeg laat rus hoe beter sal die smaak en die tekstuur ontwikkel.</div>
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Sodra jy gereed is om te bak kan jy die deeg uitkeer op jou werksoppervlak en in ‘n bal vorm en dan op ‘n bakplaat plaas wat jy uitgevoer het met bakpapier. Bedek die brood met ‘n mengbak terwyl dit finaal rys vir sowat 30-40 minute. Die tydperk van die finale rys sal bepaal word deur die temperatuur in jou kombuis, hou die deeg dop want sodra dit mooi uitgerys het kan jy bak.</div>
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Intussen kan jy jou oond verhit tot 200°C.</div>
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Sodra die brood gereed is vir oond kan jy die oppervlak van die brood twee keer met ‘n skerp mes sny, sowat 5mm diep, wat sal help dat die brood hoog rys gedurende die bakproses.</div>
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Plaas die brood in die oond en bak vir sowat 60 minute of tot jou brood bros en goudbruin is.</div>
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Verwyder die brood uit die oond en laat dit afkoel voordat jy dit sny. </div>
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Crusty White Bread with fresh Herbs</div>
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Makes 1 Loaf</div>
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3 cups (750ml) White Bread Flour</div>
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1 ½ cups (375ml) Water</div>
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1 teaspoon (5ml) Instant Yeast</div>
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Salt & Pepper to taste</div>
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2 tablespoons (30ml) Mixed Fresh Herbs, finely chopped</div>
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2 tablespoons (30ml) Olive Oil</div>
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Method:</div>
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Place the white bread flour in a large mixing bowl and add the instant yeast, salt & pepper and the mixed herbs to the bowl. Stir the ingredients briefly to mix them and then make a well in the centre.</div>
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Pour the water and olive oil into the mixing bowl and stir the mixture with a wooden spoon until a dough starts to form.</div>
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You can knead the dough in your mixing bowl if you want but I find it easier to do so on the work surface. Knead the dough for a couple of minutes until it is smooth and elastic, it should not be sticky at all and very easy to handle.</div>
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Place the dough back into the mixing bowl, cover the bowl with clingfilm or a damp towel and allow it to rest for at least 2 hours or more. The extended resting period will allow for more flavour to develop in your dough, the finished product will also have a more chewy texture.</div>
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Tip the dough out onto your work surface and shape it into a ball, place it on a baking tray lined with baking paper and cover it. Allow the dough to rise for about 30-40 minutes, depending on the temperature in your kitchen.</div>
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In the meantime you can preheat your oven to 200˚C. When you are ready to bake simply score the surface of the dough and place it in the oven.</div>
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Bake the bread for 60 minutes until crusty and golden brown.</div>
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Remove the bread from the oven and allow it to cool completely before slicing.</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-56425329056051758332020-07-20T08:17:00.005-07:002020-07-20T08:17:57.218-07:00Chicken stew and dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgFyfrdZKTwiEIMdd2f0W_dBni0MqiHup9ndxjYRAIS5S_h8q90wWXgkkr6b9CmDkvDwPRukvldlxwo3Tfv4uodvY6mLY-vlVnm0_9qwrUBq_GR3WMMnmByHj0i3oFKtBu-pW48hapRY/s1600/Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgFyfrdZKTwiEIMdd2f0W_dBni0MqiHup9ndxjYRAIS5S_h8q90wWXgkkr6b9CmDkvDwPRukvldlxwo3Tfv4uodvY6mLY-vlVnm0_9qwrUBq_GR3WMMnmByHj0i3oFKtBu-pW48hapRY/s320/Chicken.jpg" width="320" /></a></div>
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Ingredients:</div>
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3 Tbs oil</div>
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1 sliced onion</div>
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6 pieces chicken </div>
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1 clove garlic </div>
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1 carrot chopped </div>
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Potatoes and carrots (optional)</div>
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1tsp paprika</div>
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1 tsp Durban masala</div>
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½ tsp mixed dry herbs</div>
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2 cups water </div>
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Salt and pepper to taste<a name='more'></a></div>
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FOR THE DUMPLINGS:</div>
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4 cups cake flour </div>
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1pkt instant yeast </div>
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1tbsp sugar</div>
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1 tbsp salt</div>
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50g margarine</div>
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Salt to taste</div>
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Warm Water</div>
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METHOD:</div>
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1. Heat oil to sauté onion.. Garlic, paprika </div>
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2. Add, Durban masala and mixed herbs. Cook for 5 minutes.</div>
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3. Add chicken, water. Bring to the boil and allow to simmer or until meat is tender.</div>
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4. FOR THE DUMPLINGS: Mix all the dry ingredients (flour, sugar, salt, yeast) together.Rub in margarine, then water</div>
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[Your dough shouldn’t be stiff or watery] Put aside the dough to rise</div>
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5. Divide into 8-10 dumplings and drop them into the stew 30 minutes before the end of your cooking time. Cover the pot until fluffy and cooked.</div>
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Bron/Source Zanele ka Mvelase’s Kitchen </div>
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Repost Kaalvoet/Barefoot Chef</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-15303520176424407552020-07-20T08:16:00.002-07:002020-07-20T08:16:28.258-07:00Geure uit die valley - Rogbrood<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVsS6J-Pv1xR-k9qOi1hc8HWlX0gAYHN40IySGo79BGxsJiZGdslb9i8a9JyMjIBSXnydFNeKA9oqAl615heMv9QiuV-XjfQLM3yvphYNvq0JM-GgSGjLjHJsOU8A5NgWXUUxXJ2S7pM/s1600/brood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="810" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVsS6J-Pv1xR-k9qOi1hc8HWlX0gAYHN40IySGo79BGxsJiZGdslb9i8a9JyMjIBSXnydFNeKA9oqAl615heMv9QiuV-XjfQLM3yvphYNvq0JM-GgSGjLjHJsOU8A5NgWXUUxXJ2S7pM/s320/brood.jpg" width="320" /></a></div>
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Die van julle wat van 'n ligte Rogbrood hou sal hierdie maklike resep vreeslik geniet. Bedien die brood vir ontbyt of gebruik dit om jou gunsteling toebroodjie mee te maak. Lekker middag vir almal.</div>
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Ligte Rogbrood</div>
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Maak 1 brood</div>
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1 ½ koppies (375ml) Rogmeel</div>
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1 ½ koppies (375ml) Bruinbroodmeel</div>
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1 koppie (250ml) Ongegeurde Jogurt</div>
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¾ koppie (180ml) Water</div>
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1 eetlepel (15ml) Kitsgis</div>
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1 teelepel (5ml) Sout of na smaak</div>
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1 teelepel (5ml) Anyssade, optioneel<a name='more'></a></div>
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Metode:</div>
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Plaas beide tiepes meel in ‘n groot mengbak, voeg die sout, kitsgis en anyssade by en roer om die bestanddele te meng.</div>
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Meng die water en die jogurt saam voordat jy dit by die meel inmeng, roer met ‘n houtlepel tot ‘n deeg begin vorm, jy kan die deeg vir ‘n paar minute knie op jou werksoppervlak. Plaas die deeg terug in die mengbak, bedek die bak met kleefplastiek en laat die deeg vir ‘n uur of selfs langer rus voordat jy die brood vorm.</div>
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Gooi die deeg uit op jou werksoppervlak wat liggies bestrooi is met meel, jy sal oplet dat die deeg baie makliker is om mee te werk na die rus. Vorm die deeg in ‘n ronde bal en plaas die deeg op ‘n bakplaat wat jy uitgevoer het met bakpapier. Bedek die deeg met die mengbak en laat dit vir sowat 40 minute rys. </div>
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Intussen kan jy die oond verhit tot 180°C.</div>
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Verwyder die mengbak en bestrooi die brood met meel, sny die brood twee keer bo-oor en bak die brood vir 1 uur.</div>
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Verwyder die brood uit die oond en laat dit afkoel tot kamertemperatuur voordat jy dit sny.</div>
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Wenk:</div>
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As jy tekstuur in die brood wil hê kan jy 60ml. gemengde sade by die deeg inmeng. Ek gebruik ‘n mengsel van pampoen-, lyn-, sonneblom- en sesamsade.</div>
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Light Rye Bread</div>
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Makes 1 Loaf</div>
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1 ½ cups (375ml) Rye Flour</div>
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1 ½ cups (375ml) Brown Bread Flour</div>
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1 cup (250ml) Plain Yoghurt</div>
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¾ cup (180ml) Water</div>
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1 tablespoon (15ml) Instant Yeast</div>
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1 teaspoon (5ml) Salt or to taste</div>
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1 teaspoon (5ml) Anise Seeds, optional</div>
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Method:</div>
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Place both types of flour into a large mixing bowl followed by the instant yeast, salt and anise seeds, stir briefly to mix the ingredients together.</div>
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Mix the water and the yoghurt together before adding it to the mixing bowl and stir the mixture with a wooden spoon to form a dough. Work the dough until all the flour has been absorbed, you can knead the dough on your work surface for a few minutes until smooth, replace the dough into the mixing bowl and allow it to proof for an hour or even longer.</div>
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After the resting period, scrape the dough onto a lightly floured surface and shape the dough into a ball. You will notice that the dough is now much easier to work with than before. Place shaped dough onto an oven tray lined with baking paper, cover the bread with the mixing bowl and allow it to rise for about 40 minutes.</div>
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In the mean time you can preheat the oven to 180°C.</div>
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Remove the mixing bowl, dust the dough with some flour and score the surface of the bread twice, place the bread into the oven and bake for 1 hour.</div>
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Remove the bread from the oven and allow to cool to room temperature before slicing. </div>
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Notes:</div>
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If you want to add some texture to bread add 60ml of mixed seeds of your choice to the dough. I normally add a mixture of sunflower-, lin-, pumpkin- and sesame seeds.</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-90991641108114092932020-07-07T11:06:00.001-07:002020-07-07T11:06:22.053-07:00Pickle Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSMtoBjD5Bi-MtoGUBAC8YX8UtksEeR0-YoECWcMTTWfnMbDdg2p-L3KzmQRY2h65jIWNjZcctjZI7_-JlW8Y1yzO9iJOqYgQYdeb7zK9NhV0u79bzGJn8r9EnAtwJmbwZtnmJ2evP6w/s1600/pickle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSMtoBjD5Bi-MtoGUBAC8YX8UtksEeR0-YoECWcMTTWfnMbDdg2p-L3KzmQRY2h65jIWNjZcctjZI7_-JlW8Y1yzO9iJOqYgQYdeb7zK9NhV0u79bzGJn8r9EnAtwJmbwZtnmJ2evP6w/s320/pickle.jpg" width="312" /></a></div>
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<span style="color: #050505; font-family: inherit;"><span style="font-size: 15px; white-space: pre-wrap;">A Few pickle </span></span><span style="color: #050505; font-family: Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">recipes</span></span><span style="color: #050505; font-family: inherit;"><span style="font-size: 15px; white-space: pre-wrap;">:</span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Cauliflower pickles</span></div>
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By Shané Barnard Home, 16 February 2017</div>
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Pickles are mostly black-chopped fruits or vegetables that are either in vinegar or in a salt solution, added with sugar and spices for taste. Homemade pickles has the advantage that you can decide for yourself what the scented profile will be, this way you can give variety to your pickles. You don't need any special equipment to make pickles, but because of its acid content, it is advisable to use glass, emalje or plastic containers and castles of stainless steel.</div>
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Enough for 2 x 750 ml-its preparation time:</div>
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30 minutes plus 24 hour weektime</div>
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1 m flower coal head, broken into flowers</div>
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125 ml salt<a name='more'></a></div>
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2 litres of water</div>
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80 ml salt,</div>
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Extra 1,2 litres of white wine vinegar</div>
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200 ml sugar</div>
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15 ml mustard seed</div>
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1 fresh red chilli or 5 ml dried chili flakes</div>
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1 red onion, cut into thin rings</div>
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1. Rinse off the cauliflower thoroughly clean. Mix the 125 ml salt and 2 litres of water and let the cauliflower lie in this saltwater for 24 hours. Drain.</div>
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2. Mix all the remaining ingredients except the onions and bring them to boiling. Stir until the sugar is solved. Add the flower flowers now and cook for about 3-5 minutes. Add the onions for the last minute. The texture must be bros and not low or muserig.</div>
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3. Pack the vegetables neatly and seemingly rule in hot, oso its. Heals the piekel liquid to boiling and pour it over the vegetables in the its. Seal the its while it's still hot.</div>
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Hint: Let pickles be ripe in a cool place for 1-2 months.</div>
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• Murgmumpkin pickles</div>
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Replace the cauliflower with murgmumps cut into long strips or into chips, but only let it lie in the saltwater for 1 hours, instead of 24 hours like at the flower kools. Cook the murgmumps also slightly shorter in the brine because they tend to cook pap quicker.</div>
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• Curry green bean pickles</div>
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Cut 1 kg young biltong into pieces and chop 500 g onions. Boil it in a little bit of water until just soft, and drain. Heats 1 litres of white vinegar, 30 ml cake flour, 500 ml sugar and 15 ml moderate kerriepoeier together. Stir until the sugar is solved. Add the beans and onions as soon as it starts cooking and cooking for 3-5 minutes. Remove from the heat and pack in hot, oso its. Seal the its.</div>
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Wortelpiekels Carroticles</div>
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Peel or scrape 1 kg young worteltjies and boil it in a little bit of water until just soft. Drain and pack it in make-up lessons. Push a lourier leaf in every flask. Cook 2-3 chopped garlic houses, a chopped green bell pepper, 250 ml white vinegar, 125 ml water, 80 ml sugar, 15 black peppercorns and 7 ml salt together until the sugar is solved. Pour it over the roots in the its and seal while it is still hot.</div>
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Rooikoolpiekel Red school piekel</div>
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Cut off the stronk and cut the red school into thin repies. Pack the koolrepies in layers in a bowl and scatter salt over each lagie-50 g salt for every 600 g red school. Let stand for 24 hours. Rinse thoroughly under fresh water and drain. Heats 500 ml white vinegar, 15 ml wonderpeper and 15 ml black pepper together. Pack the coal in oso its and fill it with the vinegar mix.</div>
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KOS-footers-2</div>
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Source / Source Finger leaking delicious recipes</div>
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Repost Barefoot / Barefoot Chef</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-76576841509881223502020-07-07T11:00:00.004-07:002020-07-07T11:00:39.171-07:00Foto kussings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIPX44zNKTIqO5nUJGNd3PL2fJ76N8zh5IJuzeDqVJaaL6sE48HCpZSt6jcse6bYv-_eJ8Jja8apnq0tJKSNRcuytd0UIDvAq4gkD9xQw1l9UqEcw3aIUBJyVuodsCcfSIM3_b4Wl-gQ/s1600/idees.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="552" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIPX44zNKTIqO5nUJGNd3PL2fJ76N8zh5IJuzeDqVJaaL6sE48HCpZSt6jcse6bYv-_eJ8Jja8apnq0tJKSNRcuytd0UIDvAq4gkD9xQw1l9UqEcw3aIUBJyVuodsCcfSIM3_b4Wl-gQ/s320/idees.png" width="320" /></a></div>
Oulike idee van Idees tydskrif / maak ook oulike geskenke:<br />
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<span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">Familiefoto’s hoef nie net teen ‘n muur te hang nie – laat druk ‘n paar op lap en gebruik dit om kussings te maak.</span>In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-43546710214355867512020-07-07T10:55:00.003-07:002020-07-07T10:55:48.072-07:00Mixed Vegetable and Almond Biryani<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g1RiVPRceSDPaEXKV6gtQ0QOybaAgfFcNyGCIYB70p7pDn0mikUeiaWZK4x2za7OlDuoVTvH_uZwHEc-IH1GK1AJT_xWukk6X-OYyZr2UDSmRM4cB0p_myeibQDQLbMtgUYN3x-XShQ/s1600/Briyani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g1RiVPRceSDPaEXKV6gtQ0QOybaAgfFcNyGCIYB70p7pDn0mikUeiaWZK4x2za7OlDuoVTvH_uZwHEc-IH1GK1AJT_xWukk6X-OYyZr2UDSmRM4cB0p_myeibQDQLbMtgUYN3x-XShQ/s320/Briyani.jpg" width="320" /></a></div>
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Cooking with Angela had this awesome recipe on FB.:</div>
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This gently spiced biryani is economical. It makes use of that packet of chopped mixed veg languishing at the bottom of your freezer. Enjoy it by itself with a dollop of yogurt and mango chutney, or as part of a feast – it's particularly delicious with turmeric potatoes.</div>
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Ingredients</div>
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1 tbsp vegetable oil/ghee/butter</div>
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1 large onion, thinly sliced</div>
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1 tsp sea salt</div>
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2 large garlic cloves, finely chopped</div>
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1/2 tsp turmeric<a name='more'></a></div>
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1 tsp ground cumin</div>
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1 tbsp ground coriander</div>
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1 tbsp garam masala</div>
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3 green cardamom pods, lightly crushed</div>
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1 vegetable stock cube</div>
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300g mixed frozen chopped vegetables (use fresh if you like)</div>
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300g basmati rice</div>
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50g flaked almonds</div>
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large handful fresh coriander, chopped</div>
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½ lemon, juice only</div>
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Method</div>
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Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown.</div>
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Add the garlic and fry for 1 minute, until aromatic. Add the turmeric, cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube.</div>
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Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture.</div>
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Add 600ml of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes.</div>
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Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes.</div>
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Meanwhile, toast the almonds over a medium heat in a small frying pan until golden.</div>
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Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving.</div>
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The perfect biryani is cooked low and slow. It's the steaming of the rice that prevents the biryani from burning at the bottom</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-10140036769445591212020-07-02T02:45:00.003-07:002020-07-02T02:45:49.699-07:00Baked Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-9ca535bnCGo-BgHXhUwi4g7nfH7ByRkebV04cOHA6kTWi4Pkohqoq2jUYp3qaxXPUfbU9CPsN6_YaHR3zIekliMFQS1g2VZ9fMxU7ea3-RT7vIil3WJ4vElP0bHhvtc7jYXs2aAryU/s1600/toebroodjie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="616" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-9ca535bnCGo-BgHXhUwi4g7nfH7ByRkebV04cOHA6kTWi4Pkohqoq2jUYp3qaxXPUfbU9CPsN6_YaHR3zIekliMFQS1g2VZ9fMxU7ea3-RT7vIil3WJ4vElP0bHhvtc7jYXs2aAryU/s320/toebroodjie.jpg" width="320" /></a></div>
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Baked sandwiches (recipe slightly changed)</div>
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PROVIDE / Pic. Aletta Lintvelt</div>
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For 6 | Preparation time 15 minutes | Cooking time 30 minutes</div>
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<span style="font-family: inherit;">You need</span></div>
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• 4 tablespoons butter (plus extra to smear the bowl)</div>
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• about 12 slices of bread of your choice</div>
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• 6 slices of ham</div>
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• 12 slices of cheddar</div>
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• 1 tomato</div>
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• 5 eggs</div>
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• ¼ cup milk or cream</div>
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• 3 tablespoons Dijon mustard</div>
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A pinch of salt</div>
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• a pinch of ground black pepper<a name='more'></a></div>
</div>
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Method:</div>
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1. Spray and Cook a dish (33 x 23 cm) and spread the butter on the bread (both sides). </div>
</div>
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2. Pack a layer of bread on the bottom in the dish. Pack the ham, cheese and tomato on top, followed by another layer of bread.</div>
</div>
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3. Beat the eggs, milk, mustard, salt and pepper well together and pour it over the bread. Cover the bowl with cling wrap and let it stand in the fridge overnight.</div>
</div>
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4. Heat the oven to 180 o C and bake for 30 minutes. </div>
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<span style="animation-name: none !important; font-family: inherit; transition-property: none !important;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl oo9gr5id gpro0wi8 lrazzd5p" href="https://www.facebook.com/trudypienaar.69?__cft__[0]=AZWuLgqclDvtC0_MmyPLnM_CNUoKVbUM5dI1OBUneoH_UhET-2nM4gHgoQIv87oLtNY3CGXlNJQQBdy_96rMtyUX6xdTaRGZPzsdToO5fr2mceptJNBnkHZzBkeEV13wv5KZsKy5BssM3pZ60HMTzlkCU9gEmUrAzODksX6xWDcIBbLMmR4LvusHuO8CXsPTapSyVR8cT6GI9oji2-ZDCXNWzkLwVRqu-6XOdWfsGM25sOW7wvOrjK4FBy7HsstRB7w&__tn__=-]K-y-R" role="link" style="-webkit-tap-highlight-color: transparent; animation-name: none !important; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation; transition-property: none !important;" tabindex="0"><div class="nc684nl6" style="animation-name: none !important; display: inline; font-family: inherit; transition-property: none !important;">
Trudy Erasmus Pienaar</div>
</a></span></div>
</div>
In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-46773739481181892132020-07-02T02:39:00.000-07:002020-07-02T02:39:04.344-07:00Homemade Greek salad dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgu-niO-OEVxHCzHhVKjxBxHePQcP44ZnKmS5XKQXZhI_H222n3luhWmSQfIwEAU-CcKeYDk3I7fvsd-P0_BE306IMZuOu8vT8eUCscxTALWWBXgDyNvLN6zJAC6q60fsXi_-Ty_bUGQw/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="805" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgu-niO-OEVxHCzHhVKjxBxHePQcP44ZnKmS5XKQXZhI_H222n3luhWmSQfIwEAU-CcKeYDk3I7fvsd-P0_BE306IMZuOu8vT8eUCscxTALWWBXgDyNvLN6zJAC6q60fsXi_-Ty_bUGQw/s320/salad.jpg" width="209" /></a></div>
Jolinda van Vuuren shared on FB:<br />
(Photo afamilyfeast.com)<br />
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<span style="font-family: inherit;">INGREDIENTS</span></div>
</div>
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2 large garlic cloves, crushed through a garlic press to get a fine paste</div>
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1 tablespoon chopped fresh basil, or two teaspoons dried basil</div>
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1 teaspoon salt</div>
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1 teaspoon freshly ground black pepper</div>
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¼ teaspoon onion powder<a name='more'></a></div>
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1 tablespoon dried Mediterranean or Greek oregano leaves</div>
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1 teaspoon white sugar</div>
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1 teaspoon chopped fresh mint</div>
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Juice of one lemon (about 1/8 cup)</div>
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2 tablespoons red wine vinegar</div>
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2 tablespoons water</div>
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1 teaspoon Dijon mustard</div>
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1 cup good quality Greek extra virgin olive oil (use Italian olive oil if you can’t find Greek)</div>
</div>
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INSTRUCTIONS</div>
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In blender, add all of the dressing ingredients in except oil.</div>
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Turn the blender on low speed, and very slowly add the olive oil in a drizzle until the entire cup of oil has been added.</div>
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Serve with our Greek Salad with Meat.</div>
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A Family Feast.</div>
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RESEPTEBOEK/RECIPEBOOK.</div>
</div>
In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-30434689367517212132020-07-02T02:34:00.004-07:002020-07-02T02:36:31.201-07:00Cabbage Dish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xZqNhO4W9njaYQbCA81jXMtjaUrhLz7p0WcCIzzY53rhApecsYnQAFhbU8eh3EFqsnuU2gUJe_sNB5Bz7DM1TTNlAoQ5eL2qpzmdAgmvBLoFWwUb67MBPElNVOWX6QkfwJafCxJ0Xc8/s1600/een.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xZqNhO4W9njaYQbCA81jXMtjaUrhLz7p0WcCIzzY53rhApecsYnQAFhbU8eh3EFqsnuU2gUJe_sNB5Bz7DM1TTNlAoQ5eL2qpzmdAgmvBLoFWwUb67MBPElNVOWX6QkfwJafCxJ0Xc8/s320/een.jpg" width="177" /></a></div>
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Jolinda van Vuuren shared this on FB:</div>
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<br /></div>
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Cut up 3/4 "koolkop" / cabbage and cook in saltwater until soft.</div>
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250 g purchased breadcrumbs</div>
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250 ml milk</div>
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250 g grated cheddar cheese</div>
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1 tablespoon maizina</div>
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Pinch of smoked paprika</div>
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Salt and pepper</div>
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4 eggs beat</div>
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250 g cheese grillers cut into small sizes</div>
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Beat eggs and milk with mazina and keep aside.<br />
<a name='more'></a></div>
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Throw the rest in your bowl and mix well.</div>
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Then mix the eggs and mix thoroughly.</div>
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Grate cheese over the top.</div>
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Bake for about 30/40 min on 180 until egg milk is cooked....</div>
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<br /></div>
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<span class="q9uorilb tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me fgm26odu gl3lb2sf hhz5lgdu" style="animation-name: none; display: inline-block; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: text-bottom; width: 16px;"><img alt="🌟" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/te0/1/16/1f31f.png" style="animation-name: none !important; border: 0px; transition-property: none !important;" width="16" /></span> Photo R. Krüger <span class="q9uorilb tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me fgm26odu gl3lb2sf hhz5lgdu" style="animation-name: none; display: inline-block; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: text-bottom; width: 16px;"><img alt="🌟" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/te0/1/16/1f31f.png" style="animation-name: none !important; border: 0px; transition-property: none !important;" width="16" /></span></div>
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<span class="q9uorilb tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me fgm26odu gl3lb2sf hhz5lgdu" style="animation-name: none; display: inline-block; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: text-bottom; width: 16px;"><img alt="🌟" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/te0/1/16/1f31f.png" style="animation-name: none !important; border: 0px; transition-property: none !important;" width="16" /></span> Recipe Old Boerekos recipes, customized <span class="q9uorilb tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me fgm26odu gl3lb2sf hhz5lgdu" style="animation-name: none; display: inline-block; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: text-bottom; width: 16px;"><img alt="🌟" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/te0/1/16/1f31f.png" style="animation-name: none !important; border: 0px; transition-property: none !important;" width="16" /></span></div>
In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-33203632496213307972020-07-02T02:30:00.004-07:002020-07-02T02:30:52.645-07:00Slegte reuke in kas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQf4mGOy6R4GgGy280oDWWZgj0PQ2cPLXKFferYZkCzcL0wjQMyziR2w7TwreS73Yu84pnWGPeSFFVL1-FtSE79gEQGSEYXDgxA0_1lOds3bgR6141R9N01AC5fUdwY2uzFPco5z2eTfw/s1600/seep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="463" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQf4mGOy6R4GgGy280oDWWZgj0PQ2cPLXKFferYZkCzcL0wjQMyziR2w7TwreS73Yu84pnWGPeSFFVL1-FtSE79gEQGSEYXDgxA0_1lOds3bgR6141R9N01AC5fUdwY2uzFPco5z2eTfw/s320/seep.jpg" width="320" /></a></div>
<div class="ecm0bbzt hv4rvrfc ihqw7lf3 dati1w0a" data-ad-comet-preview="message" data-ad-preview="message" style="animation-name: none !important; background-color: white; color: #1c1e21; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 12px; padding: 4px 16px 16px; transition-property: none !important;">
<div class="j83agx80 cbu4d94t ew0dbk1b irj2b8pg" style="animation-name: none !important; display: flex; flex-direction: column; font-family: inherit; margin-bottom: -5px; margin-top: -5px; transition-property: none !important;">
<div class="qzhwtbm6 knvmm38d" style="animation-name: none !important; font-family: inherit; margin-bottom: 5px; margin-top: 5px; transition-property: none !important;">
<span class="oi732d6d ik7dh3pa d2edcug0 qv66sw1b c1et5uql a8c37x1j muag1w35 enqfppq2 jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto" style="-webkit-font-smoothing: antialiased; animation-name: none !important; color: var(--primary-text); display: block; font-family: inherit; font-size: 0.9375rem; line-height: 1.3333; margin-bottom: -4px; margin-top: -4px; max-width: 100%; overflow-wrap: break-word; transition-property: none !important; word-break: break-word;"><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; font-family: inherit; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">
<div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">
Om muf reuk uit kaste te kry:</div>
<div dir="auto" style="animation-name: none !important; font-family: inherit; transition-property: none !important;">
Plaas lang stawe groen Sunlight seep in kas.</div>
</div>
</span></div>
</div>
</div>
<blockquote class="h2mp5456 mk2mc5f4 peup4ujy cxmmr5t8 dhix69tm sej5wr8e aahdfvyu hv4rvrfc dati1w0a" style="animation-name: none !important; background-color: white; border-left-color: var(--divider); border-left-style: solid; border-left-width: 4px; color: #1c1e21; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 12px; margin: 4px 0px 20px 16px; padding-left: 16px; padding-right: 16px; transition-property: none !important;">
<span class="oi732d6d ik7dh3pa d2edcug0 qv66sw1b c1et5uql a8c37x1j muag1w35 enqfppq2 jq4qci2q a3bd9o3v knj5qynh oo9gr5id" dir="auto" style="-webkit-font-smoothing: antialiased; animation-name: none !important; color: var(--primary-text); display: block; font-family: inherit; font-size: 0.9375rem; line-height: 1.3333; margin-bottom: -4px; margin-top: -4px; max-width: 100%; overflow-wrap: break-word; transition-property: none !important; word-break: break-word;"><div class="j83agx80 cbu4d94t ew0dbk1b irj2b8pg" style="animation-name: none !important; display: flex; flex-direction: column; font-family: inherit; margin-bottom: -5px; margin-top: -5px; transition-property: none !important;">
<div class="qzhwtbm6 knvmm38d" style="animation-name: none !important; font-family: inherit; margin-bottom: 5px; margin-top: 5px; transition-property: none !important;">
<span class="oi732d6d ik7dh3pa d2edcug0 qv66sw1b c1et5uql jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" style="-webkit-font-smoothing: antialiased; animation-name: none !important; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; line-height: 1.3333; max-width: 100%; overflow-wrap: break-word; transition-property: none !important; word-break: break-word;"><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="animation-name: none !important; font-family: inherit; margin: 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;">
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To get nasty smells out of cupboards:</div>
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Place long bars green sunlight soap in cupboard</div>
</div>
</span></div>
</div>
</span></blockquote>
In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-17056888468684155312020-07-02T02:27:00.006-07:002020-07-02T02:27:53.389-07:00Step by Step Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQww-Gfp5V-CmKtbXxqMzEHMwfT6b-P2VrsLvUH3Y-H8Qz1YhkkZP2cBio3KGRLAI-VSwpkApU0jsFJLA8Ila_GbpLRxD5MB2WwjyVcfEgTNH62MzhqiIZ35vmbzv6jpMEKGhYtjVuz3g/s1600/bolletjies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="696" data-original-width="750" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQww-Gfp5V-CmKtbXxqMzEHMwfT6b-P2VrsLvUH3Y-H8Qz1YhkkZP2cBio3KGRLAI-VSwpkApU0jsFJLA8Ila_GbpLRxD5MB2WwjyVcfEgTNH62MzhqiIZ35vmbzv6jpMEKGhYtjVuz3g/s320/bolletjies.jpg" width="320" /></a></div>
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<br /></div>
</div>
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For about 50 doughnuts:</div>
</div>
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INGREDIENTS</div>
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400 g of flour</div>
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150 g of sugar</div>
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5 TO 7 Medium eggs</div>
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100 g of butter</div>
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150 ml of non-sweet liquid milk</div>
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2 pinches of salt</div>
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Lemon Zest</div>
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2 Sachets of sugar vanilla</div>
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0,75 of sachet of chemical yeast</div>
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frying oil<a name='more'></a></div>
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* preparation *</div>
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1-Properly Mix Sugar + Butter + Sugar Vanilla (like to make cakes)</div>
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2-add the whole eggs and well mix, then the lemon zest</div>
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3-add then half of the flour, well mix</div>
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4-pour the milk + the rest of flour + Salt, mix correctly</div>
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5-pour chemical yeast at the end of the preparation and mix well.The Council that had been given to me is that chemical yeast must not be in contact * DIRECT * with salt.</div>
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LET IT REST MINIMUM 4 hours, even a night.</div>
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Usually I do the paw at night and fry it in the morning, it’s up to you.</div>
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Possible to fry directly.</div>
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Heat the oil properly Then * frying *</div>
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please do share as much</div>
</div>
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Source: Nadia NGUEDIA and Easy Recipies</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-16023617569804151432020-06-25T07:48:00.001-07:002020-06-25T07:48:21.362-07:00Fatima Sydow Meatballs - Frikadelle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTONoDpNhiVmZZa3wmdEzXw0xWqaBkeExU6lzt3IX3XFWw_m6cjvfCvRa-21ju1IU6PWyU5SVJ8GKuYVtKS_CS5S1PXAzERsiDGim2ES4uPDMRwarZY8WQxeLQ5NW2lYaYX7bCsuHQAA/s1600/frikkadel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="701" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTONoDpNhiVmZZa3wmdEzXw0xWqaBkeExU6lzt3IX3XFWw_m6cjvfCvRa-21ju1IU6PWyU5SVJ8GKuYVtKS_CS5S1PXAzERsiDGim2ES4uPDMRwarZY8WQxeLQ5NW2lYaYX7bCsuHQAA/s320/frikkadel.jpg" width="240" /></a></div>
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Elsabe Carpenter shared this recipe - Cape Malay Cooking with Fatima Sydow</div>
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Ingredients </div>
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800 grams of mincemeat </div>
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1 onion chopped finely </div>
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Salt to taste<a name='more'></a></div>
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1 teaspoon cumin powder</div>
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1/2 teaspoon turmeric</div>
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1 tablespoon of chicken braai masala</div>
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2 tablespoons sweet chili sauce</div>
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2 teaspoons of black pepper</div>
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2 tablespoon of chopped parsley</div>
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A cup of finely chopped green and red pepper </div>
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4 slices of white bread soaked in a little milk and then squeeze the milk out of the bread </div>
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1tablespoon of finely chopped garlic </div>
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1/2 teaspoon of chili powder . </div>
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1 egg</div>
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Method</div>
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Mix all ingredients together in a bowl with your hands . Make into balls and fry in shallow oil till brown on both sides . </div>
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Delicious</div>
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<br /></div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-52153631872744458572020-06-25T07:42:00.004-07:002020-06-25T07:42:40.448-07:00Bacon and cheese egg muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQqjX8qW1PekAoySI0x8qZokjxQdGLr6j8gC_LPAdfN3HNt_EpKxBGRk5df4FMclAeqj8Mv4cI-9yJCLlgXznD_v4Whah0grwrFO0XLPeSOEsMNIatQkICWP3V3ROKQyK8sAjFt8qtMM/s1600/kaas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="514" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQqjX8qW1PekAoySI0x8qZokjxQdGLr6j8gC_LPAdfN3HNt_EpKxBGRk5df4FMclAeqj8Mv4cI-9yJCLlgXznD_v4Whah0grwrFO0XLPeSOEsMNIatQkICWP3V3ROKQyK8sAjFt8qtMM/s320/kaas.jpg" width="304" /></a></div>
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Arushka Bothma - HUTSPOT recipes</div>
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Ingredients</div>
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6 eggs</div>
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50 g onions, finely chopped or grated</div>
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70 g cooked bacon (you can replace it with chorizo sausages or salami)</div>
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100 g cheddar cheese, grated</div>
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15 ml Homemade Pesto, optional</div>
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salt and pepper to taste<a name='more'></a></div>
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Method</div>
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Pre-heat the oven to 175°C</div>
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Rubbing / spraying 6 silicon muffin cups well and place on a roll cake pan.</div>
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Mix the onions and bacon together in a mixing bowl.</div>
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Beat the eggs with the pesto and flavor to taste.</div>
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Add the cheese and stir through.</div>
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Add the bacon and onions now.</div>
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Divide the mixture between the muffin cups and bake for 15-20 minutes until done.</div>
</div>
In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-1610207209250782782020-06-25T07:38:00.001-07:002020-06-25T07:38:28.099-07:00Icy Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiyECTrw-ioTYwUhxr7Sg9BvPa4r1WVhyy-X_Z86CKWhbXEl42sPqdIz_CG8XfI5PNFoFReXGCkFkHfkWChOQYffdZHcFGnbDPQwwV3RGjMHgS0zxSrfNB6VdYwCTGHZRarVH99-VIHk/s1600/eier+ys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="967" data-original-width="1241" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiyECTrw-ioTYwUhxr7Sg9BvPa4r1WVhyy-X_Z86CKWhbXEl42sPqdIz_CG8XfI5PNFoFReXGCkFkHfkWChOQYffdZHcFGnbDPQwwV3RGjMHgS0zxSrfNB6VdYwCTGHZRarVH99-VIHk/s320/eier+ys.jpg" width="320" /></a></div>
Seema Jassal shared this very creative idea with us on FB. Something to keep in mind when the kids are looking for something to do:<br />
<a name='more'></a><br />
<span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;">"Absolutely loved doing this little experiment with my girls - we picked some fresh flowers from our local park, placed them inside empty egg shells, filled them with water and placed them in the freezer for a few hours to solidify. The result was beautiful, and they loved watching them melt." </span>In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-16307746638133151052020-06-24T07:12:00.003-07:002020-06-24T07:12:34.466-07:00Chocolate pumpkin cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChCUHE0yRqmJTLB-5ptGg4X4uGQ2sEv9l7BotEOqXtt5_GRa6S8fJE3I3aYzaHsExd6CbbO7Bm75RFs_3RcpX0Sld2NVzNYj_XGhsE_m5zy6qecNtQVRzp_ub7qYuRiqUcXB1nzn_niA/s1600/chocolate+pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChCUHE0yRqmJTLB-5ptGg4X4uGQ2sEv9l7BotEOqXtt5_GRa6S8fJE3I3aYzaHsExd6CbbO7Bm75RFs_3RcpX0Sld2NVzNYj_XGhsE_m5zy6qecNtQVRzp_ub7qYuRiqUcXB1nzn_niA/s320/chocolate+pumpkin.jpg" width="320" /></a></div>
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<br /></div>
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By Huisgenoot Digital 07 February 2014</div>
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<span style="font-family: inherit;">This recipe comes from Gina Wilson from Cape Town.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
</div>
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Deliver 1 large round cake (10-12 slices)</div>
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Preparation: 30 minutes</div>
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Baking time: 75 minutes</div>
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Cool time: overnight<a name='more'></a></div>
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CRUST</div>
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1 packet (200 g) Tennis biscuits, fine crumbled</div>
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1 packet (100 g) nuts, fine gekap</div>
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100 g butter, melted</div>
</div>
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FILLING</div>
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6 egg gele</div>
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2 trucks (230 g each) cream cheese</div>
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90 ml (6nd) honey</div>
</div>
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2 ml (½ t) cinnamon</div>
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juice of ½ lemon</div>
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60 ml (¼ k) corn flower</div>
</div>
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250 ml (1 k) room</div>
</div>
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500 ml (2 k) oven grilled buttercream, verpulp</div>
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CHOCOLATE GANACHE</div>
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250 g donkers chocolate</div>
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125 ml (½ k) room </div>
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Voorverhit the oven to 160°C Rubbing a losboompan of 22 cm with insist.</div>
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1. CORS Mix all the ingredients together and press on the tree of the pan.</div>
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2. Filling Beat the eiergele to light. Add the cream cheese, honey, cinnamon and lemon juice and beat well.</div>
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3. Add the rest of the filling ingredients and mix well. Create in the prepared pan and bake 75 minutes or until the cake is firmly, but in the middle still a little drill. Chill overnight.</div>
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4. GANACHE Melt the chocolate and cream together in a glass bowl over a pot with boiling water or 1-2 minutes in the microwave oven. Stir regularly. Let slightly cool until the mixture thickens and rubbing over the cheesecake.</div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-25733874520125792982020-06-24T06:59:00.002-07:002020-06-24T06:59:45.233-07:00Hergebruik 'n ou kas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg03OZpayXeBwqtOHfXmixgA3JZ1SRd0SF2XF7c78PwNuZ4t6Jcl4qQSwbGZ_zLTFwMIBfjEx9xpEie1iaVyU95dhoXzd3Tlr1PuMYzTNPAZQRqnmCATmK1I0mulGdBqYds_FLs4EeYks/s1600/t1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg03OZpayXeBwqtOHfXmixgA3JZ1SRd0SF2XF7c78PwNuZ4t6Jcl4qQSwbGZ_zLTFwMIBfjEx9xpEie1iaVyU95dhoXzd3Tlr1PuMYzTNPAZQRqnmCATmK1I0mulGdBqYds_FLs4EeYks/s320/t1.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2SOtcQT9ZS1vZIOgNH-ZGOigalkqVtLmSW2ysFYo-hc1CvpO8CimHiKzbQgq4VxKlRah5BVonnvREptXjSU2MEvEJ0xi70LF3tz_7q5SA4JkZyWLEX1s7mPTbI2dv8_BwUkxgj4F_Uk/s1600/t2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2SOtcQT9ZS1vZIOgNH-ZGOigalkqVtLmSW2ysFYo-hc1CvpO8CimHiKzbQgq4VxKlRah5BVonnvREptXjSU2MEvEJ0xi70LF3tz_7q5SA4JkZyWLEX1s7mPTbI2dv8_BwUkxgj4F_Uk/s320/t2.jpg" width="240" /></a></div>
Zelda Janse van Rensburg het op FB met ons gedeel hoe oulik sy 'n ou kas verander het in 'n splinternuwe pronkstuk. Regtig 'n oulike hergebruik idee.In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.comtag:blogger.com,1999:blog-7183623868217657465.post-6896527451596005752020-06-23T05:47:00.000-07:002020-06-23T05:47:13.119-07:00Crunchi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8xDNoW3Dk5-OtuCUH0EhFTdBexkaSO6eTIF2bnHbQLOS7AYTTx7ilNQfMqejPYL8n20nYzu6_GXssf2kRv6C2eLFeKDg920heL1vRDVJbX5nMDJy9myk0zU_Oe2-8aM__hiaV_wobP4/s1600/Crunchie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8xDNoW3Dk5-OtuCUH0EhFTdBexkaSO6eTIF2bnHbQLOS7AYTTx7ilNQfMqejPYL8n20nYzu6_GXssf2kRv6C2eLFeKDg920heL1vRDVJbX5nMDJy9myk0zU_Oe2-8aM__hiaV_wobP4/s320/Crunchie.jpg" width="320" /></a></div>
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Crunchi:</div>
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<br /></div>
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1/2lb butter</div>
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2 cups castor sugar</div>
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Cream together</div>
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2 Tblsp golden syrup</div>
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2 Tblsp boiling water</div>
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Melt the above together<a name='more'></a></div>
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Then add:</div>
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2 tsp bicarb</div>
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2 cups oats</div>
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2 cups coconut</div>
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2 cups flour</div>
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Mix. Roll into balls..flatten slightly</div>
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Bake at 170 lower to 140</div>
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Bron/Source Yummilicious Recipes </div>
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Repost Kaalvoet/Barefoot Chef</div>
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Recipe credit: @hawa_bout_it</div>
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Pic credit: @naseema_moolla_vahed </div>
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In en om die Huishttp://www.blogger.com/profile/12990330200796919820noreply@blogger.com