Verskeiedenheid Resepte

01)   PIESANG-KO​NDENSMELKT​ERT:
1 pak tennis beskuitjie​s 500 ml melk;2 e hoogvol vlapoeier kwart k suurlemoen​sap
2 e suiker 2 piesangs, in skyfies gesny; 1 blik kondensmel​k
Maak dik vla van melk, suiker en vlapoeier.​ Voeg piesangs by vla. Giet warm vla oor beskuitjie​s. Klop kondensmel​k met sap styf en gooi bo-oor. Laat goed koud word, verkieslik​ oornag

 

03)   WATERMELON SALSA
Ingredients:
3 cups finely diced seedless watermelon
2 jalapeno peppers, seeded and minced
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste

Preparation:
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.

04)   Pistachio Apricot Bars
1 cup butter softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all purpose flour
1/2 cup chopped pistachios
1 jar (18 ounces) apricot preserves
Additionnal chopped pistachios optional

In a small mixing bow cream butter and sugar.
Beat in the egg and vanilla.
Gradually add flour
Stir in pistachios
Press into a greased  13 in X 9 in X 2 in
baking dish.
Spread with preserves
Bake at 350 for 25 to-30 minutes or until edges begin to brown.
Cool on a wire rack.
Cut into bars. Garnish with additional
pistachios if desired.
Yield 2-1/2 dozen

07)   Karringmelkbeskuit met ‘n groot verskil
2 kg bruismeel
10 ml sout
750 ml klapper
500 g margarien
200 g sjokolade stukkies (baksjokolade stukkies)
3 eiers
600 g suiker  (750 ml)
1 liter karringmelk

METODE
1.    Stel die oond op 180 grade C
2.   Sif bruismeel en sout saam.
3.    Voeg klapper  by
4.   Vryf botter in mengsel in
5.   Voeg sjokolade stukkies by
6.   Klits eiers, suiker  en karringmelk saam
7.    Meng alles saam. Voeg melk by indien die deeg te styf is.
8.    Smeer broodpannetjies. Plaas die deeg daarin totdat   +- 1/4 van die boom bedek is, anders is die beskuit te groot.
 Bak +- 20 minute, sny en droog uit.
9.    Geniet met ‘n heerlike koppie tee!

 

08)   KAAS EN KNOFFEL BROODJIE
500ml karringmelk
1 pakkie wit uiesop
100ml koue melk
500gr selfraising flour
1½ k gerasperde kaas
Knoffel na smaak (fyn)
Gesnipperde Bacon (opsioneel) (heerlik saam)

Metode
Meng alles saam, gooi  driekwart vd kaas in mengsel
Gooi deeg in broodpan en gooi dan die res vd kaas oor
Bak 1 uur op 180 grade.

 

10)   CHICKEN BREASTS
6 chicken breasts,boned
1 bag potato chips,crushed
1 stick butter
1/2 tsp.Salt
1/2 tsp.Pepper
1/2 tsp.garlic salt
1/2 tsp.onion salt
1/2 tsp.Paprika
1 tsp. Worcestershire sauce
DIRECTIONS:
Preheat oven to 350 degrees.
Grease low-sided baking dish.
Melt butter and add all ingredients
Except chicken and potato chips.
Dip chicken in butter then roll in potato chips.
Place chicken in prepared pan and bake
For 45 minutes or until tender.

 

11)   This is my recipe:  Hier is my reseppie!!!
6 Chicken pieces, sprinkles with salt and pepper
6 potatoes, peeled
Marinade:
1/2 cup tomatoe sauce
1/2 cup mayonaise
1 can coke
DIRECTIONS
Place chicken pieces and potatoes in an oven proof baking dish with lid.  Cover the chicken pieces and potatoes with the marinade.  Bake for 1 hour at 190 degrees Celsius.  Serve with a green salad and steamed carrots - or any veggies available at the time.

 
12)   CHICKEN CURRY
1 medium-sized onion, sliced into rings oil 5 ml (1 t) garlic paste 5 ml (1 t) ginger paste 15 ml (1 T) mixed masala 15 ml (1 T) curry powder 3 ripe jam tomatoes, mashed 1 X 410g can tomato puree 500 g chicken pieces, skinned and deboned curry leaves 5 ml (1 t) fennel powder 5 ml (1 t) garam masala fresh coriander leaves

Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder. Add the tomatoes and tomato puree. Simmer for a few minutes until fragrant. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice.

 

13 )   SE GEURIGE BRAAIRYS
1.       Kap 2 groot uie en 1 greenpepper fyn
2.      Braai 1 pakkie gesnipperde bacon en 1 pakkie sampioene
3.      Voeg uie en greenpepper by, asook 1 koppie rys
4.      Braai tot mooi bruin
5.      Gooi in ‘n diep mikrogolf bak met genoeg water om die mengsel te bedek
6.      Gooi 2 beef blokkies of hoender blokkies en bietjie aromat by en mikrogolf op hoog vir ongeveer 20minute.

 

15 )   Knoffelskons (heerlik saam met sop of braaivleis of net iets lekker om aan te peusel)
500 ml   koekmeel
 20 ml    bakpoeier
  3 ml     s0ut
 50 ml    botter
175 ml   melk

bolaag:
2 knoffelhuisies fyngedruk
125 g gesmelte botter
125 ml  gerasperde cheddar kaas

Verhit oond op 240C, smeer 'n oondbak.
Sif droe bestandele saam krummel botter in
sny die  melk in die mengsel in en knie effens
Rol deeg in balletjies plaas in pan langs mekaar
bak vir +- 15 min of tot goudbruin.
Haal uit oond strooi kaas oor gooi die gesmelte botter
met garlic bo oor en geniet dadelik.
Lekker eet!!! 

 

16 )   GESTOOFDE BEESSTERT
Hoofmaaltyd Resepte
1 beesstert (omtrent 1½ kg)
4 peperkorrels
1 klein ui, in skywe gesny
1½ e meelblom
1 wortel, in skywe gesny
1 e botter
½ raap.
Indien verkies Sout en peper na smaak
4 kruienaeltjies
1 lourierblaar

Sny die stert in die litte af en was deeglik.
Sit die vleis in ʼn swaar kastrol, voeg die speserye en 1 tot 2 k kokende water by.
Laat dit 3 tot 4 uur lank stadig stowe, vul die vloeistof met kook-water aan indien nodig en voeg die groente, sout en peper by na dit 2 uur lank gestowe het.
Verwyder die speserye en skep die vet sover moontlik af.
Smelt die botter in ʼn pan, voeg die meelblom by en laat dit bruin braai. Voeg dit by die vleissous en vleis in die kastrol en roer tot dit dik word. Stowe dit ʼn verdere 15 minute lank.
Dien dit op met gekookte ertjies en sneeu-aartappels 
L.W. – Die vleis kan 1 uur lank onder hoë druk in ʼn stoom-drukkoker gestowe word. Gebruik dan 1 k water in plaas van 2 k.

 

18 )   LEMON CAKE
Ingredients:
q  1 Packet (80g) Lemon Jelly Powder
q  450ml Boiling Water
q  50ml Custard Powder
q  25ml Cornflour
q  5ml White Sugar
q  125g Butter
q  250ml Castor Sugar
q  500ml Milk
q  5ml Lemon Essence
q  3 Packets Tennis Biscuits
q  125ml Cream

Method:
q  Dissolve jelly powder in boiling water.
q  Allow to cool but not to set.
q  Mix the custard powder, cornflour and sugar to a smooth paste with a little of the milk.
q  Bring the rest of the milk to the boil and add the paste, stirring until very thick.
q  Cool.
q  Cream the butter and castor sugar until light and fluffy.
q  Beat in the essence and cold custard a little at a time.
q  Dip the whole biscuit in the cooled jelly and pack a layer of biscuits close together on a serving platter.
q  Spread some custard on top.
q  Reap the layers of biscuits dipped in jelly and custard mixture.
q  Crumble the biscuits that are left over and spread the remaining custard on the sides of the cake.
q  Press the crumbs into the side.
q  Whip the cream and spread on top.
q  Decorate with fresh lemons or lime.
q  Chill before serving.
q  Makes a large cake.

 

19 )   TENNIS BISCUIT FUDGE
Ingredients:
q  250g margarine
q  1 egg, beaten
q  1 tsp vanilla essence
q  1 pkt Tennis Biscuits
q  500g icing sugar
q  3 Tbs cocoa
q  1 tsp coffee powder

Method:
q  Melt the margarine and add the vanilla, icing sugar, coffee, cocoa and egg.
q  Add crushed Tennis Biscuits and mix together.   
q  Press into a square baking dish (or you can roll into small balls). Put in the fridge to set. 
q  Cut into squares.
q  These can be coated in coconut if desired.

20 )   Appeltert   (Joey se resep)
1k meel
1 eier
1t bakpeoeir
1k strooisuiker
2E botter
1/2k melk

Room suiker en botter.
Voeg eier by.
Dan die res van die bestandele.
Smeer in gesmeerde pan (vierkantige oondbestande glasbak)
Bak 180C tot gaar.

Sous
1/2k melk
1/2k suiker
1/2t botter

Kook saam.
Die sous verkleur effens.
Gooi oor die warm tert sodra dit uit die oond kom.
Bedien warm of koud met room of roomys.

21 )   Pastorie Hoender
1 pak hoenderstukke
Hoenderspeserye en sout na smaak
Naeltjies en hoender aftreksel (stock) poeier by is ook heerlik, maar opsioneel.
500ml rou rys
1 pakkie beesvleis en groete sop poeier
2 uie
2 tamaties
500ml kookwater.

Neem ‘n oondpan of oondkasserol en gooi die rys onderin.
Strooi die sop poeier oor die rys.
Braai die tamaties en uie en smeer bo oor.
Pak die hoender stukke bo op en geur.
Gooi die water oor.
Maak toe met foelie of deksel.
Bak tot gaar 180C.
Haal die foelie of deksel af en maak die hoenderstukke bruin.

Wenke:
Die water volgens die resep was te min om die rys mooi gaar te kry.
Ek gooi water op totdat die rys amper bedek is.
Die rys en hoender kan vermeeder of verminder word  net soos wat jy wil.
Feitlik enige tipe rys kan gebruik word.
Bruinrys is gesonder.

Variasie:
Gebruik ander sop mengsels.
Gebruik geblikte tamaties en uie.
Gebruik klein tamatietjies.
Smeer 1 of 2 blikke kerrie groente oor die rys in plaas van sop.

As jy die groente of soppoeier effens deur roer deur die rou rys, gee dit die rys meer smaak en kleur.
Die oorskiet rys maak `n lekker koue (of kamertemperatuur) “slaai“

22 )   Traditional English Custard
This is the ultimate custard, perhaps the traditional British sauce. I offer it here as it has been made down the centuries – with thick double cream, but you can, if you wish, modify this extravagance by using single cream or creamy whole milk. These last two might be better if the custard is for pouring, but for a trifle for a special occasion I recommend going the whole hog! It's now fashionable to split a vanilla pod and incorporate the seeds into the sauce – this reduces the time it needs to infuse in the hot cream. But I can also recommend pure vanilla extract, which is a wonderful storecupboard stand-by.

Serves 6-8
Ingredients
1 vanilla pod
10 fl oz (275 ml) double cream
3 large egg yolks
1 teaspoon cornflour
1 oz (25 g) golden caster sugar  (or plain castor sugar)

Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the seeds. Then place the pod and the seeds in a small saucepan, along with the cream. Now place the pan over a gentle heat and heat it to just below simmering point. While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk. Next remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again. Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

23 )   Heston's Boerewors burger
Ingredients
10g coriander seeds (scorch lightly in a pan, grind and sieve to add to all the other ingredients)
500g  Angus Beef Mince (typically 20% fat)
500g  Pork Mince (typically 8% fat)
¼ tsp ground cloves
½ tsp ground nutmeg
10g salt
1½ tsp ground black pepper
20g  Breadcrumbs

To serve:
Slices of Waitrose Le Gruyère, Norwegian Jarlsberg or Emmi Emmentaler
essential Waitrose 6 White floured baps
Shredded iceberg lettuce
Sliced tomatoes
gherkins
French’s Mustard, tomato ketchup and mayonnaise mixed together (to taste) or on their own

Mix everything together and leave to ‘mature’ for a little while.
(I found that it is quite salty so careful with that, also, a little less of breadcrumbs may be added or if you add all of it, put a little brown vinegar with the mixture otherwise it may be slightly dry).

 

24 )   Blackberry Slump
Have you ever heard of a dessert called a slump? The Joy of Cooking defines a slump as "steamed fruit topped with dumplings". I first encountered the idea of a slump in a cookbook about the cooking of Newport, Rhode Island, in the first chapter on colonial cooking. Apparently, this dessert goes back to colonial days. It's synonymous with a "grunt", and which word you use, slump or grunt, depends on the locale. In Rhode Island, slump is used. In Massachusetts, grunt is more common.
Etymology aside, what's cool about slumps is that they are like cobblers, except they're made on the stove-top instead of the oven, and they have dumplings instead of biscuits. Yes, berries cooked with sugar, topped with dumplings. (You should have seen my dad's face when I explained the dessert I made for him. The way he lit up when the word "dumpling" was mentioned was priceless.) Soft, fluffy dumplings, bathed in sweet, tart, ruby berries, and doused with cream.
Sigh.
Dad practically ate the whole batch!
This recipe uses blackberries because that's what I happened to have, but you could use any berry. Traditionally in New England native blueberries are used. I do recommend serving this with cream or vanilla ice cream. Blackberries can be quite tart, which the cream can help cut.
Blackberry Slump Recipe
Prep time: 10 minutes
Cook time: 30 minutes
This recipe uses blackberries, but you could easily use any berry you would like, such as blueberries, raspberries, or strawberries.
Ingredients
Dumplings:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tbsp sugar
2 Tbsp butter
1/3 cup whole milk
Berries:
4 cups fresh or frozen (defrosted and drained) blackberries
1/2 to 3/4 cup sugar (depending on how sweet your berries and how sweet you would like your slump to be)
1/4 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon lemon zest
1/3 cup water
Whipping cream or vanilla ice cream for topping
Method
1 In a medium sized bowl, whisk together the flour, baking powder, and sugar. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a ball. Set aside.

2 In a 2-qt saucepan, add the berries, sugar, cinnamon, lemon juice, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes, without peeking at the dumplings.
Place dumplings in serving bowls and top with berries. Serve with cream or ice cream. Serve hot or chilled.
Yield: Serves 4 to 6.

 

25 )   Maklike brood.
4k bruin broodmeel
4k koekmeel
1 pk droe suurdeeg
1 e sout
1 e suiker
± 1 liter lou water
Meng droe bestanddele. Gooi water by en roer tot stywe deeg.
Laat rys.
Skep in panne, laat weer rys  en bak 45 min by 180 C.
Heerlik.  Jy kan ook 1 e botter of margarine by mengsel voeg.

 

26 )   Steak Diane
Cooking time: 10 mins

Ingredients
·         2 x 250g sirloin/rump steaks
·         Sea salt and freshly ground black pepper
·         1 Smallish Onion, spring onions finely diced
·         Punnet mushrooms (250g), sliced
·         2tsp dijon mustard
·         1Tbs worcestershire sauce
·         3Tbs red or white wine
·         Butter / Garlic butter
·         3Tbs beef stock
·         1Tbs brandy
·         12Tbs thick cream
·         1Tbs chopped fresh parsley
Method
Heat the butter and fry the seasoned steaks until they are a little less cooked than you would like, (because resting , keeping warm and re-heating the steak in the pan will cook it a little more) – set aside and keep warm.
Fry the onions/spring onions and mushrooms in a little more butter until they have softened, and then add the dijon mustard and worcestershire sauce – stir well.

Add the red or white wine and the stock and bring to a simmer, cooking until the sauce has reduced by a third.
Add the brandy and set alight to burn the alcohol – as soon as the flames have subsided, add the cream and simmer over high heat until the sauce is as thick as whipping cream – about 3 minutes.
Add the parsley, check and correct the salt and pepper to taste, and add the steaks to the pan to warm them – don’t boil the sauce.
Put the steaks on a pre- warmed plate and pour the sauce over the steaks.
Serve with crispy potatoes.

 

27 )   Bacon, Egg, and Toast Cups
Ingredients
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
Directions
1.        Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2.        In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Cook's Note
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

  

29 )   Basil Beef Burgers
Serves 2 | Preparation Time: 15 mins | Cooking Time: 10 mins
Ingredients
10 Spring onions, finely chopped
2 Tomatoes, sliced
1 teaspoon Robertsons Basil Paste
pinch Sugar
2 tablespoon Olive oil
1 Garlic cloves, crushed
8 Black olives, roughly chopped
500 gram Beef mince
pinch Robertsons Salt
2 Onions, finely sliced
1/2 cup mayonnaise
Wild rocket
Instructions
Mix the beef mince, onions, olives, Robertsons Basil Paste and garlic together, season well and shape into patties
Refrigerate for 10 minutes
Heat a tablespoon of olive oil in a heavy-based frying pan and sauté the onions until soft and sticky, adding a pinch of sugar and Robertsons salt to taste
Set aside
Heat the rest of the olive oil in the same pan and fry the burger patties for about 4 minutes a side or until well done
Mix the mayonnaise with the Robertsons Basil Paste
Butter hot crispy rolls and layer with basil mayonnaise, sliced tomato, beef patty sticky onions and top with the rocket

 

31 )   Die resep is nie so vinnig nie, maar heerlik.
Skaapskenkelpastei
1,4 kg skaapskenkels
25 ml olie
1 hoender aftrekselblokkie
1 ui, gekap
50 ml koekmeelblom
25 ml sampioen soppoeier
250 ml melk
410g-blikkie sampioene, gedreineer
10 ml aangemaakte mosterd
125 ml gerasperde kaas, opsioneel
sout en peper na smaak

Kors:
125 ml melk
125 ml olie
1 eier
200 ml ongesifte koekmeelblom
10 ml bakpoeier
sout na smaak

Kook die skaapskenkels tot sag en dreineer. Hou 200 ml van die aftreksel terug. Ontbeen die vleis en sny in blokkies. Gooi dit terug in die kastrol.
Braai die ui en hoenderblokkie in die olie tot die ui sag is.
Meng die koekmeelblom, soppoeier en melk goed saam en voeg dit by die uiemengsel.
Voeg die sampioene, mosterd, kaas, sout en peper by.
Roer die mengsel by die vleis in die kastrol en laat prut tot die sous verdik.
Skep die mengsel in 'n gesmeerde pasteibord.

Kors: Meng die bestanddele vir die kors goed saam. (Dit is 'n baie loperige mengsel!) Skep dit bo-op die vleis. Bak in 'n voorverhitte oond teen 200 grade vir 20 minute.

 

32 )   Veggie muffins
Any cooked veggies , mashed
1 egg per 2 cups of veggies
Desert spoon selfraising
Grated cheese
Mix together. Bake at 180’C for 15 min in your muffins tin.

 

 

34 )   Cremora tert
4k cremora
2k koue water
2 blikkies kondensmelk
suurlemoen sap (halwe koppie - of na smaak)
Tennis beskuitjies

Meng die cremora en water tot dit verm is
voeg die kondensmelk by en meng goed
voeg dan die suurlemoen sap by.
Vat tennis beskuitjies en pak 'n laag in gesmeerde tert bak
voeg dan van die cremora mengsel oor die tennis beskuitjies - pak in lae
plaas in yskas.

 

35 )   Karamel Kondensmelk Balletjies
1 pakkie marie beskuitjies fyn gemaak
1 koppie klapper
1 blikkie karamelkondensmelk
ekstra klapper om in te rol

Meng kondensmelk en klapper baie goed en voeg beskuitjies by en rol in balletjies en rol dan in klapper laat staan 'n rukkie in yskas en geniet

 

36 )   Hoenderpastei
 1 X 1kg Pak Hoender(Gaar En Ontbeen En In Stukkies Gesny)
1 Blikkie Sampioenroomsop
1 Pakkie Hoenderroomsop Of Sampioenroomsop
4 Eiers
1 Pak Skilferkorsdeeg (Uitgerol En In Twee Dele Gedeel)

Metode:
Voorverhit Oond: 200 º C. Meng Al Die Bestanddele Saam, Behalwe Een
Eier. Voer 1 Helfte Van Die Deeg Uit In 'N Pasteibak. Skep
Hoendermengsel Op Deeg. Plaas Ander Deel Deeg Bo-Op. Smeer
Geklitste Eier Bo-Op Deeg. Bak Vir 30 Min Of Tot Goudbruin. Dien Op.
Dit Is Vinnig, Maklik En Heerlik!

 

37 )   Extra light vanilla cake
2 cups milk
2cups flour
2tsp Bpowder
2 eggs
2 cups castor sugar
125g butter
1tsp vanilla essence

U can also make fairy cake with this... U can see mama has been baking

41 )   Buttermilk Pudding with Orange Sauce
Buttermilk pudding is a very traditional baked pudding in South Africa.  It is a light pudding with a creamy spongy texture.
Although buttermilk pudding is great on it's own, the orange sauce described in this recipe is a perfect companion if you feel a little more adventurous.  You can also try apricot jam that has been heated slightly, moskonfyt, and a fruit preserve such as sliced green fig preserve.
Serves 6 - 8
Pudding
1/4 cup (60ml / 60g) butter
1 cup (250ml / 200g) sugar
4 eggs, separated
pinch of salt
1 tsp (5ml) vanilla
3/4 cup flour
1 tsp (5ml) baking powder
600g container buttermilk
3/4 cup (180ml) full cream milk

Note
You could also use 2 cups (500ml) buttermilk and 1 cup full cream milk

Orange Sauce
2 tsp (10ml) cornflour
1/4 cup (60ml) water
2/3 cup (160ml) orange juice
3 Tbsp (45ml) sugar
2 Tbsp (30ml) Van der Hum or Cointreau liqueur
and/or
2 Tbsp (30ml) brandy
pinch of salt
small knob of butter

1. Pre-heat the oven to 180°C
2. Cream together butter and sugar and add egg yolks
3. Add salt, vanilla, buttermilk and fresh milk and mix well
4. Add flour and baking powder and whisk well
5. Whisk egg whites in a separate bowl and fold into the mixture
6. Pour into a 2 litre baking dish and bake in a bain marie for about 40 minutes until golden brown
7. Make the orange sauce while the pudding is baking by combining the cornflour and water
8. Add the orange juice and sugar and mix well
9. Bring the mixture to the boil in a small saucepan, stirring, until thick and translucent
10. Remove from heat and add the rest of the ingredients - allow to cool
11. Serve the buttermilk pudding, lukewarm with the orange sauce

 

52 )   U-DELI SE SKONS
 3 Koppies Bruismeel
1 koppie room
1 koppie Sprite
knippie sout
Oond:  180 °C   Bake vir 25 – 30 min,

Maak 1 dos skons.

 ~~~~~~~~~~~~~~~~~~~~~~~~~
3 cups self-raising flour
1 cup fresh cream
1 cup Sprite
salt
Oven :  180 °C    Bake for 25 - 30 mins.
 Makes 1 doz scones

 

53 )   KOFFIE TERT
KORS:
4 eiers                                          250ml suiker
30ml botter                                  125ml melk
250ml meel                                  6ml bakpoeier
2.5ml sout                                     4ml koeksoda
5ml kitskoffie poeier
===================================
STROOP:
250ml water                                180ml suiker
30ml kitskoffiepoeier                  5ml vanielje geursel
 ===================================
VULSEL:
1 blik karamel                             1 pakkie karamel kitspoeding
250ml melk                                 250ml room      
melksjokolade krulle
===================================
 BEREI KORS:
Voorverhit die oond tot 180C.  klits eiers en suiker tot lig en romerig.  Smelt botter en voeg melk by.  Sif droë bestanddele saam en klits by eiermengsel.  Voeg bottermengsel by en meng goed.  Voer die bodem van ‘n tertbak uit met die kors.  Bak vir sowat 15 minute.
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BEREI STROOP:
Verhit al die bestanddele behalwe die vanieljegeursel in ‘n kastrol oor matige hitte en roer totdat die suiker opgelos is.  Bring tot kookpunt en laat vir 5 minute prut.  Voeg vanieljegeursel by stroop.
Giet versigtig oor kors sodra dit uit die oond kom.  Laat afkoel.
BEREI VULSEL:
Klop karamel liggies met ‘n vurk en smeer oor die kors.  Maak kitspoeding aan met melk.  Klop room styf en vou in.  Skep oor karamel.  Versier met sjokolade krulle en plaas in yskas tot gestol.

 

54 )   Crunchy Baked Chicken
Ingredients
6 large boneless, skinless chicken-breast halves, rinsed, blotted dry, and sliced lengthwise
1/2 cup mayonnaise
1/2 cup mustard
1 tablespoon garlic powder
Salt and pepper to taste
2-1/4 cups  bread crumbs
Instructions
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
In a shallow dish, mix together the mayonnaise, mustard, and garlic powder. Spread the bread crumbs in another shallow dish.
Working with one cutlet at a time, season both sides of each one with salt and pepper, coat it with the mayo mixture, then the bread crumbs. Place the cutlets on the prepared baking sheet.
Bake the cutlets for 10 minutes, rotate the sheet, and continue baking until golden brown and cooked through, another 10 to 15 minutes.

 

55 )   Health Rusks
1kg Self raising Flour
2c Sugar
Pinch Salt
 4+1/2 c All Bran          or…
3 c Bran+1 c Pumpkin& Sunflower seeds &Sesame seeds & Ay nuts+1/2 c Raisins/Sultanas
500 ml Buttermilk/Sour milk/Milk + Lemon Juice
500g Melted Butter
2/3 Eggs

Mix and put dough into big buttered oven-pan.
Bake at 180`C till light brown and dough come loose from pan at sides.
Cool off & cut into squares and pack out into flat oven pan.
Dry out overnight in a low degree oven less than 100” C. Leave oven door slightly open.

 

56 )   Melktert
2lt melk
Kwart van 500g rama
Halwe koppie koekmeel
Driekwart koppie mazeina
1 koppie suiker
2 teelepels bakpoeier
4 eiers
Cinnamon/fyn pypkaneel

-gooi melk in pot met rama
-sif alle droe bestandele saam
-gooi suiker by gesifte bestandele en meng dit
-klits eiers goed dat dit goed gemeng is met die wit en gooi dit binne in bak met droe bestandele
-meng goed met eierklitser totdat alles deer gemeng is
-net voordat melk begin kook in pot gooi die mengsel binne in die melk en klits goed deer sodat mengsel nie klonte maak nie.
-terwyl jy dit klits binne in die pot sal mengsel begin dik word
-gooi uit in pyrex bak en strooi cinnamon bo-oor.
-plaas in yskas om koud te word.

 

57 )   Triple Chocolate Cheesecake
Ingredients (serves 8)
* 200g plain chocolate biscuits
* 80g butter, melted
* 1/3 cup cold tap water
* 5 teaspoons gelatine
* 500g cream cheese, softened
* 1/2 cup icing sugar
* 1/2 cup milk
* 150g white chocolate, melted
* 150g dark chocolate, melted
* 1 1/2 cups thickened cream, whipped
* 100g milk chocolate, grated
* cocoa powder, to serve

Method
1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.
2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.
3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.
4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.
5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.
6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.
7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

58 )   Blackforest Cheesecake
Preparation Time 15 minutes
Cooking Time 50 minutes

Ingredients (serves 8)
* Melted butter, to grease
* 200g plain chocolate biscuits
* 125g butter, melted
* 200g good-quality dark cooking chocolate, chopped
* 1 tbs boiling water
* 1 tsp gelatine
* 2 x 250g pkt cream cheese, at room temperature
* 70g (1/3 cup, firmly packed) brown sugar
* 1 x 670g jar morello cherries
* 2 tbs caster sugar
* 1 tbs cornflour
* White chocolate curls, to decorate

Method
1. Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease.
2. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.
3. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch water) and stir until melted.
4. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
5. Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.
6. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.
7. Slice cheesecake. Serve topped with cherries and chocolate curls.

59 )   Bowls of Hot Chocolate
Ingredients (serves 2)
* 600ml milk
* 4 tbs (1/3 cup) drinking chocolate, plus extra to sprinkle
* Whipped cream, to serve

Method
1. Heat the milk in a saucepan over low heat and stir in the drinking chocolate until well combined. Pour the hot chocolate into 2 small bowls with deep sides, top with whipped cream and sprinkle with extra chocolate.

60 )   Chocolate Mousse Cake
Ingredients (serves 4)
* 500g dark chocolate
* 2 tbs golden syrup
* 125g unsalted butter
* 4 eggs
* 1 tbs caster sugar
* 1 tbs plain flour, sifted
* Melted chocolate, to decorate
* Chocolate sorbet, to serve
*
Coffee mascarpone
* 200g mascarpone cheese
* 2 tbs instant coffee
* 2 tbs pure icing sugar

Method
1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

61 )   Chocolate Hazelnut Cake
Ingredients (serves 12)
* 200g dark chocolate, chopped
* 200g butter, softened
* 1 cup brown sugar
* 1 teaspoon vanilla essence
* 2 eggs, at room temperature
* 1 3/4 cups self-raising flour
* 1/4 cup cocoa powder
* 3/4 cup milk
* 1 cup choc-hazelnut spread (such as Nutella)
* 80 small solid chocolate Easter eggs

Method
1. Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.
4. Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
5. Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.

62 )   Bittersweet chocolate mud cake
Preparation Time 20 minutes
Cooking Time 120 minutes

Ingredients (serves 6)
* 3x200g blocks good quality dark chocolate
* 375g butter, chopped
* 1 cup (250ml) water
* 1 cup firmly packed brown sugar
* 1 1/2 cups plain flour
* 1/3 cup self-raising flour
* 4 x 55g eggs, lightly beaten
* 1/3 cup (80ml) marsala
*
Chocolate glaze
* 1/2 cup (125ml) cream
* 150g dark chocolate, broken into pieces
* 20g unsalted butter
* 1 tbs liquid glucose

Method
1. Preheat oven to 160°C. Grease and line base and sides of a deep 20 cm cake pan with baking paper. Ensure paper sits 4cm above the top of pan.
2. Break chocolate into pieces. Combine with butter, water and sugar in a heavy based pan. Stir over low heat until melted and sugar has dissolved. Cool for 20 mins.
3. Stir in sifted flours, eggs and marsala. Pour into cake pan. Bake for 1hr 50 mins, covering top of cake with foil after 1 1/2 hours to prevent a darkcrust. Cool in pan.
4. Place glaze ingredients in a saucepan. Stir over low heat until smooth. Cool for 15 mins until thickened. Spoon over cake. Stand until glaze has set. Serve with thick cream.

Notes & tips
* Prep: 20 minutes + 1 hour 20 minutes standing time

63 )   Broken heart chocolate puddings with mocha sauce
Ingredients (serves 6)
* 300g good-quality dark chocolate, roughly chopped
* 200g unsalted butter
* 4 eggs, separated
* 3/4 cup (165g) caster sugar
* 1/4 cup (60g) almond meal
* 3 tbs plain flour, sifted
* 1 tbs cocoa powder, sifted
* 100g white chocolate, chopped
* 1/2 cup (125ml) strong espresso coffee

Method
1. Preheat the oven to 180°C. Grease six 1-cup (250ml) dariole moulds and line a tray with baking paper.
2. Place 200g of the dark chocolate and the butter in a saucepan and stir over low heat until melted. Cool slightly.
3. Use an electric mixer to beat the egg yolks and 1/2 cup (110g) sugar until light and fluffy. Add melted chocolate mixture, almond meal, flour and cocoa, and fold with a metal spoon until combined.
4. In a separate bowl, use a clean electric mixer to beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup (55g) sugar, beating until firm peaks form. Fold a little of the eggwhite through the chocolate mixture to lighten, then gently fold through the remaining eggwhite until combined.
5. Divide mixture among the prepared moulds, place in a baking dish and pour enough boiling water into the dish to reach halfway up the sides of the moulds. Bake for 35 minutes or until a skewer inserted into the centres comes out clean.
6. Meanwhile, melt white chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch the water). Using a palette knife, spread chocolate thinly (about 2mm) over prepared tray, then chill for 10 minutes or until firm. Use a small heart-shaped cutter to cut six shapes from chocolate. Chill until ready to serve.
7. Place remaining dark chocolate and coffee in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir until chocolate is melted and sauce is well combined.
8. Invert puddings onto plates. Pour over sauce and top with chocolate hearts, which will melt onto the hot puddings.

64 )   Chocolate and hazelnut mousse
Makes 12 small serves

Ingredients
* 300g good-quality milk chocolate, chopped
* 3 eggs, at room temperature, separated
* 2 tablespoons caster sugar
* 1 cup thickened cream
* 1/3 cup roasted hazelnuts, finely chopped
* grated dark chocolate, to serve

Method
1. Place milk chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted. Set aside for 5 minutes to cool slightly.
2. Add egg yolks to chocolate and stir until well combined.
3. Using electric hand beaters, beat eggwhites in a bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat until thick and glossy. Using a large metal spoon, fold half the eggwhite mixture into chocolate mixture until combined. Gently fold in remaining eggwhite mixture.
4. Whip cream until soft peaks form. Fold cream and hazelnuts into chocolate mixture until combined. Spoon mixture into twelve 1/3-cup capacity glasses. Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm. Top with grated chocolate just before serving.

 

65 )   Armman se Poeding
1 Koppie meel
1 Eetlepel botter
3/4 Koppie suiker
1 Desertlepel appelkooskonfyt
1 Eier
1 Teelepel asyn
1 Gelyk teelepel koeksoda
Sout
1 Koppie melk
Meng meel en suiker en vryf botter in. Klits eier en konfyt
saam. Voeg by eerste mengsel.
Meng melk met koeksoda en asyn en voeg by mengsel. Bak
vir 1/2 uur by 180º C.
Sous:
1 Koppie room
3/4 Koppie suiker
1/4 Koppie botter
1/2 Koppie kookwater
Kook alles saam. Gooi warm oor poeding wanneer uit die
oond kom. Bedien warm of afgekoel met vla

 

68 )   Chicken and thyme wrapped in bacon makes a tasty meal served with butternut and mash. I hope you enjoy this recipe. It’s really quick and easy.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 15 mins

Ingredients:
1 Bottle Sweet Chilli Sauce
8 Rashers streaky bacon – or any other bacon is fine
5 millilitre Thyme
4 Skinless deboned chicken breasts
10 millilitre Olive oil
Method:
Preheat oven to 180°C and grease a baking tray.
Brush chicken with olive oil and sprinkle with thyme.
Wrap 2 rashers of bacon around each chicken breast.
Fry chicken for 2 minutes on each side and transfer to a baking dish.
Brush over with Sweet Chilli Sauce and bake in the oven for 10-15 minutes or until cooked through.
Serve with a creamy herbed mash and roasted butternut.

 

'n Heerlike wortelkoek resep wat jy alles net bymekaar gooi, meng en bak.  Dis wonderlik klam en bevat nie kaneel nie, want my dogter is allergies daarvoor.

69 )   Leigh-Anne’s Carrot Cake
Cake:
2.5 cups (625 ml)flour
2 teaspoons (10 ml) baking powder
1.5 teaspoons (7.5 ml)bicarbonate of soda
1 tablespoon (25ml) mixed spice – I use 5 ml ginger instead
1 teaspoon salt (5ml)
1.5 cups sugar (375ml)
1.25 cups oil (315 ml)
4 large eggs
1 cup crushed pineapple (tinned with juice) (250 ml)
2 cups grated carrots (500ml)
0.5 cup crushed pecan nuts (and a few extra for decoration) (125 ml)
.25 cup smooth apricot  jam (65 ml)

Mix all the above together well.  Place in a greased pan (makes a large cake, I use an oven pan).  You could make 2 loaves.  This cake never flops.  Use any shape tin you prefer.  Bake at 180⁰C for 45 mins.

Icing:
2 cups icing sugar (500 ml)
.25 cup margarine (65 ml)
½  teaspoon vanilla essence (2.5 ml)
125 g cream cheese (Simonsberg or Lancewood) or low fat smooth cottage cheese

Mix first 3 ingredients together and then add cream cheese.  Don’t mix for too long.
Ice cake when completely cool adding nuts to decorate.

 

70 )   GRENADILLA PUDDING
 3 Tins granadilla mouse (or to your liking)
2 Packets raspberry jelly
1 Tin Condensed milk

Dissolve the jelly in 1½ cups of boiling water, when all the jelly is dissolved add another 1½ cups of ice cold water
Add condensed milk en stir thoroughly then add the granadilla mouse and put in fridge to set.
Serve with cream