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Archive for the ‘resepte’ Category

Cheese cake,Tipsy tart, Tiramisu and other Yum Yum Recipes

These are all “Illovo-recipes”…all these recipes were sent to my via email and they are some of the most delicious recipes! Do enjoy them! Click on the images for a larger view and print them off!

PS: “Illovo” is only the brand name– also a Sugar Company in South Africa…and…if you want to enjoy a holiday…you can always go to Illovo-beach…which is a bit south of Durban.

PDF file: Illovo Recipes  Click this PDF link and save it on your PC. Some of the recipes are in this entry as images. You will find them in this PDF too. Enjoy!

UPDATE – August 2011

PDF file: 101 Onweerstaanbare Poedings

Hierdie PDF dokument [klik die link hierbo] het ek so pas op my rekenaar gevind en dit lyk regtig asof hierdie Poedings SMAAKLEKKER kan wees!  Daar is bv. ‘n Bar-one poeding, Kersfeespoeding, Mokka Kaaskoek, Pekkaneut kaaskoek, Kondensmelktert, Appelkoospoeding, Korslose melktert, Malvalekker poeding, Lietsjie poeding, Koejawelyskastert, Kitsvlatert, Cremora tert, Outydse souskluitjies, Grenadella yskaskoek, Pienk poeding, Karringmelk poeding, Appeltert, Asynpoeding [my groot gunsteling!], Lemoenpoeding, Fluweelpoeding, Tropiese vlaskywe,  Gebakte ryspoeding, en so kan ek aangaan. Al die vingerlek-lekkerste resepte waaraan jy kan dink! Hierdie is ‘n MOET vir enige iemand om te hê.

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English readers: please slide down for the English recipe!

You can also visit THIS post on my blog for rusks-recipes – the link will open in a new window- and on THIS LINK you will find delicious SA-recipes. The link will open in a new window.
Heerlike Muffin resep!
Hierdie resep kom uit ‘n Rooi Rose van so ‘n klompie jare terug, daarmee wil ek se dit is so van 2001 of net voor 2001. Enige persoon kan dit maak, selfs ‘n 9jarige kind! Ek kan dit se want ek het die ondervinding daarvan! Ek gee hom soos hierdie einste 9jarige gewoond was om hom te lees en te bak! Die reseppies aan die einde van die possie kom van ‘n boek vir kinders. Jy kan op die images kliek om dit af te druk of om beter te kan lees! Hiedie Spogbeskuit reseppie kom uit een van die Huisgenoot se Wenresepte! Dis ‘n HEERLIKE resep!! Geniet dit! Jy kan dit ook “nat” eet! dis vir my lekkerder nat…maar ek sê nooit nee dankie as hy gedroog  is!

Muffin resep

1.Stel oond op 140grade C
2. Meng saam: 500 ml Nutty Wheat meel (volkoringmeel)
10 ml koeksoda (of 20 ml bakpoeier
5 ml sout
625 ml bruin suiker
500 ml semels
3.Meng saam in ‘n ander bak: 2 eiers, 125 ml olie, 500 ml melk en 5 ml vanielje geursel.
4.Meng dan die “nat”-bestanddele by die droe bestanddele en meng deeglik.
5.Voeg dan by: 250 ml kersies wat in stukkies gesny is.
6.Smeer koekpannetjies vir muffins en skeep lepels vol deeg daarin.
7.Bak die muffins vir 20 minute.
As jy ‘n broodjie maak, bak hom vir 1 uur in die oond.
LW: As die deeg te slap is, kan jy nog 250 ml nutty wheat by voeg
LEKKER EET!

Muffin recipe….very delicious!
This recipe is so easy, even a child of age 9 – at least- can bake!
here it goes…

1. Preheat oven to 140 deg C
2. Mix together – this is the dry ingredients :
500 ml Nutty Wheat flour
10 ml  of bicarbonate of soda (or 20 ml baking powder)
5 ml salt
625 ml brown sugar
500 ml bran
Mix in a separate bowl:(“wet” ingredients) 2 eggs, 125ml oil, 500ml milk and 10 ml vanilla
Mix the dry ingredients and the “wet” ingredients in one bowl thoroughly and add 250 ml cherries – cut in small pieces.
Coat the muffin pans with oil/margarine. If the dough is too runny, you may add 250 ml flour.
Bake your muffins for about 20 min and ENJOY!!

The following recipe is a rusk recipe…made with nutty wheat flour…and I will translate it for you as it’s now well after midnight…so see you l-a-t-e-r! and the other recipes on the images are from a book – as you can see – for children…. I might translate some of them for you later too….just keep checking back and…patience! my dear friend!

 

Image: Hatfield tuisnywerheid se website! Dit gee jou nastenby ‘n idee hoe die beskuit gaan lyk…

Spogbeskuit
700g botter of margarien
875ml karringmelk
500g (625ml) suiker
4 eiers
1pak (350 g ) Raisin Bran-ontbytgraanmengsel
1pak (300g) Honey Crunch-ontbytgraanmengsel
1,5 kg bruismeel
40g (50ml) bakpoeier
7 ml sout
Metode:
Stel oond op 180C (350F) en smeer 3-4 beskuitpanne.
Smelt botter in n groterige kastrol.
Haal van stoof af en klop karringmelk suiker en eiers by tot goed gemeng.
Meng res van mengsel met n houtlepel by.
Meng goed (deeg is slap).
Skep in panne, maak gelyk en bak 45-60 min.
Keer op draadrak uit en laat heeltemal afkoel.
Sny in beskuitgrootte en droog uit by 100grade C
Lewer 7dosyn middelslag – beskuite.

Ongebakte Koekies

Malva Yskastert

Rotskoekies

Pynappel-en-Kaastert

Bak en Kook vir die Kleinspan Volume 1 deur Hester Jacobs
ISBN:0-620 26649-X
Danie Theronstraat 215, Pretoria Noord
Faks: 012-546-4640
Tel: 082 670 1145

Die boek begin met Mates, Wenke, Soorte Vitamiens, 2 bladsye met kooktermes en 4 bladsye inhoudsopgawe, alles redelik groot gedruk vir maklike lees vir jong kinders wat al kan lees. By elke afdeling is daar illustrasies en daar is spasies vir notas aan die einde van elke afdeling, genoeg spasie vir ten minste een langerige reseppie of ander notas. Hierdie boek sal maklik deur ‘n sterk Gr2-kind gebruik kan word en baie beslis enige Gr3-kind wat nie leesprobleme ondervind nie. Dis beslis baie oulik vir enige Taal-Onnie wat “Instruksies” met kinders doen.

Warm Chocolate Brownies!

Serves 6

125g butter
175g caster sugar
2 eggs
125g plain flour
55g cocoa powder
1⁄4 tsp baking powder
pinch salt

Preheat the oven to 170C/150C fan/325F/gas 3. Use a little butter to grease a 15cm x 20cm deep baking tin and line the base with baking paper.
Melt the remaining butter and set aside to cool.
Meanwhile, in a large bowl, whisk together the sugar and eggs. Pour in the melted butter and whisk again.
Sift together the remaining ingredients and fold into the egg mixture.Transfer to the prepared tin and level the top.
Bake for 25 minutes or until a skewer when inserted at the centre comes out with just a few crumbs on. Leave to cool in the tin for 20 minutes before slicing.
SERVE WITH an optional swirl of melted chocolate and ice cream or berry sorbet (see below).

FOR THE SORBET Destalk 50g redcurrants, 50g blackberries and 50g blueberries. Place 350ml water in a pan with 200g sugar and 1 tbsp liquid glucose. Gently heat until dissolved. Add all the fruit and bring to a gentle simmer for 5 minutes. Remove from the heat and leave to go cold. Drain the fruit, reserving the liquid and berries separately. Churn the fruit liquid in an ice-cream machine until you have a nearly frozen sorbet. Transfer to a plastic tub and fold the berries through. Freeze overnight. Remove from the freezer at least 30 minutes before serving.


Source: dailymail.co.uk

Petits pois muffins
Makes 12 large sweet muffins

INGREDIENTS

100g butter
2 medium eggs
200ml milk
2 tbsp maple syrup
1⁄2 tsp vanilla essence
300g self-raising flour
1 tsp baking powder
75g caster sugar
200g frozen petits pois
15g butter
1 tbsp reduced-fat crème fraîche

METHOD
Line a 12-hole muffin tin with paper muffin cases. Preheat the oven to 200C/180C fan/ 400F/gas 6.
Gently melt the butter in a pan. Remove from the heat and set aside.
In a bowl, whisk the eggs. Stir in the milk, maple syrup and vanilla essence. Pour the melted butter into the bowl and mix with a fork. Sift the flour and baking powder into a separate bowl. Add the caster sugar.
Cook the petits pois in boiling water for 5 minutes. Drain and then purée in a food processor, or using a hand blender, with the 15g butter and the crème fraîche.
Add the pea mixture to the flour mixture and stir with a fork. Then add all the remaining ingredients and quickly mix until the flour is fully moistened. Don’t over mix. The muffin batter will be a little lumpy.
Divide the batter among the muffin cases and bake in the oven for 20 minutes. The muffins will rise and be lightly golden when ready. Leave to cool in the tin for a few minutes before turning out on to a wire rack to cool completely.


Source: dailymail.co.uk

WORTELKOEK IN MIKROGOLF

Bestanddele:
180 gr / 370 ml Koekmeelblom
10 ml Kaneel
8 ml Koeksoda
3 ml Neutmuskaat
3 ml Sout
750 ml Gerasperde Wortels
300 gr / 375 ml Suiker
250 ml Olie
100 gr / 250 ml Neute gekap
3 Eiers Geklop

Versiersel (Die versiersel is bietjie baie vir die koek * kan dit verminder)
250 gr Gladde maaskaas
120 gr Botter
50 gr / 125 ml Okkerneute gekap
5 ml Vanieljegeursel
400 gr / 800 ml Versiersuiker – gesif

Voorbereiding:
Sif meelblom, kaneel, koeksoda, neut, sout saam. Hou eenkant.
Meng wortels met suiker, olie, neute en eiers. Meng goed.
Voeg droë bestanddele by. Roer goed. Skep mengsel in ‘n diep mikrogolfringpan met ‘n deursnee van 250 mm. (Gat in middel).
Plaas pan op ‘n omgekeerde piering en mikrogolf 10 * 11 minute by 100% krag.
Laat effens afkoel. Keer op ‘n dienbord uit.
Versiersel
Klop maaskaas tot glad. Voeg botter by. Klop goed.
Voeg neute en geursel by. Meng deeglik. Voeg versiersuiker geleidelik by.
Klop dit tot die verlangde tekstuur. Smeer oor koek

 _____________________________________

500 ml meel 10 ml bakpoeier
2,5 ml koeksoda
5 ml sout
500 ml gerasperde wortel
125 ml neute, gekap
10 ml kaneel
500 ml suiker
250 ml olie
4 eiers
1 klein blikkie fyn pynappel
Vulsel:
110 ml botter
375 ml versiersuiker
100 ml geroomde kaas
5 ml vanielje

Sif die meel, bakpoeier, koeksoda, sout en kaneel saam. Voeg dan die suiker, olie en eiers by en meng goed. Voeg die wortel, gedreineerde pynappel en neute by en meng goed. Sit in 3 koekpanne wat gesmeer is en bak teen 350ºC vir 40 minute of tot gaar. Koel af en versier met die vulsel. Die bestandele hiervoor moet goed gemeng word.

Skoor het bogenoemde twee resepte aan my voorsien. Dankie Skoor! Sien ook Skoor se resepteblog: http://netresepte.wordpress.com

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South Africans like pumpkin soup…and I lo–ove…pumpkin fritters! One blogger-friend….Ray…from “bookstoysgames”… has asked me for a soup recipe…..Ray has also joined the chess site and he’s beating me up in every game! He’s quite a keen chess player! I’ve found this video about pumpkin soup on the site.. : videojug.com This is a fantastic site! But, due to the code that WordPress doesn’t support… I had to download it and so, here’s the video showing step-by-step how to make pumpkin soup! If you click HERE, it takes you straight to the pumpkin soup-link where there are instructions which you can print off too… this is a good site for teachers teaching instructions to children in Literacy. I love pumpkin and pumpkin fritters is of course my favourite! Enjoy the video.

 

Image: decsey.com

Image vegbox recipes: Gem Squash

Image: organicbabystyle…Butternut…

Image: eb-art.com : This is basically all the types of pumpkins you get in SA.

Pumpkin fritters ….Pampoenkoekies. This is not my own recipe…but looking at the recipe…it looks very much like the fritters I would have. Read my comments at the bottom of the post.Scroll down for a recipe in English.

PAMPOENKOEKIES IN STROOP: resep: funkymunky.co.za

KOEKIES:
500ml gaar boerpampoen 250ml gesifte koekmeelblom
10ml bakpoeier 2ml sout
1 eier, geklits kookolie

STROOP:
15ml botter 375ml suiker
200ml melk 15ml mielieblom
175ml koue water

Maak pampoen goed fyn. Voeg meel, bakpoeier, sout en eier by en klop tot gemeng. Skep teelepelsvol in warm kookolie, druk effens plat en bak aan weerskante tot goudbruin en gaar. Dreineer op kombuispapier en skep in opdienskottel. Verhit botter, suiker en melk tot kookpunt. Los mielieblom in water op en roer in ‘n straaltjie by melkmengsel. Verhit tot kookpunt en gooi oor koekies. Dien warm op. Lewer 3 dosyn koekies.

 Ingredients

325 ml flour
20 ml baking powder
salt, to taste
625 ml butternut squash, cooked
2 eggs, separated
oil, for frying
125 ml boiling water
250 ml sugar
60 ml butter
250 ml milk
10 ml cinnamon
15 ml flour
salt, to taste

Directions

1. Sift all dry ingredients.
2. Mash pumpkin finely and beat in egg yolks.
3. Whisk egg whites till light and fluffy – not too stiff.
4. Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
5. Fry tablespoonsful of fritter batter in hot oil until golden brown.
6. Drain on paper towel and place into ovenproof dish.
7. Now preheat the oven to 180°C.

SYRUP:
Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
Pour syrup over fritters and bake for 15 – 30 minutes
recipe..: recipe bazaar .com
My comments… If I make fritters… I don’t add a syrup to it… I would only have a cinnamon/sugar mix to sprinkle on the fritters… this syrup sounds a bit too sweet to me. It doesn’t go into the oven if you don’t have the syrup…

This next video is about…a carrot cake! Another big yummy! Follow THIS LINK to print off the instructions.

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 If you want to know if somebody is a South African, ask him to say the word…biltong… and…moreover, ask him what it is… ha! he won’t tell you what it is…he will just say…..hmmmmmmmmm…….yummmmmmmmmmyyyyyyyy!! then you will know…that is a real South African, and not a “made” one…! My favourite is….Kudu biltong! of course you get biltong made of ostritch and all kinds of animals and people have their favourites… but, please don’t try elephant biltong…too much sinews! lol! I  had it once…while we travelled the Kruger National Park…never again! That’s the best thing to have with you while travelling there… because biltong is something you shouldn’t gobble up so quickly…(but if you don’t get it every day…like you’re not in SA…and you do get it once in a while…there’s just no other way…you can’t help yourself…you have to gobble it up so quickly….<sigh>..) you have to taste it…think about it….chew it slowly…think more about it and the taste…see if you can find a lion at the water hole….then have another bite… aaah! yummy…. I like mine quite dry too… cut in small bits…. yikes! mouthwatering!!

Click HERE to read original article…but…most importantly…to learn everything about Biltong, how to make it, spices, hints and tips, cutters, etc…..

The word BILTONG is derived from the words “BIL” (BUTTOCK) or meat and ‘TONG” or strip. So it is just a strip of meat.

For centuries mankind has endeavoured to preserve meat. Seafarers, centuries ago, pickled meat in large wooden caskets and devoured this during the months they were at sea. No wonder they suffered from scurvy!!

African folklore has it that migrating African tribesmen, herding their stock, would place strips of venison under the saddles on their horses as the chaffing would tenderise the meat and the sweat of the animals would spice it! This must be when vegetarians were born!!

BILTONG as we know this delicacy today, is a rich inheritance from pioneering South African forefathers who sun dried meat during their trek across the African Subcontinent.
The basic spicing is a dramatic blend of vinegar, salt, sugar, coriander and other spices. These were in abundance in the then Cape Colony, as the French Hugenots produced wine and vinegar from their grape crops and the colony was the halfway stop for seafarers plying the spice routes of the East. Various brine recipes and marinades were created and handed down for generations!

Today BILTONG and DROE WORS (dried South African sausage) is a massive industry and the most sought after delicacies in Southern Africa

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Picture…funkymunky.co.za

For the Milk tart in my  previous post, you need puff pastry for the base. You can look at the video and use the ingredients I’ve given,  but you can follow the video’s ingredients too as it is basically the same.

for the base you need:

1pd Flour
1 pd butter
2 table spoons lemon juice
1/2 pint water-and-1 yoke-mixture.
a pinch of salt
Follow the video for the method.
When done with your puff pastry, you put it in your heat resistant oven dish/bowl. Bake in the oven for about 15 minutes before for  you add the filling!

 

Milk tart filling
1 cup = 250 ml

6 cups of milk
6 eggs
2 cups of maizena (cornflour)
2 ounces of butter
1   1/2 cup of sugar
salt to taste

Mix the cornflour with a little bit of milk and heat the rest of the milk.
When the milk is cooking, stir the cornflour mixture in the cooked milk and add the sugar and butter. Beat the eggs, but keep the white of 3 eggs separately – for later. Add the eggs to the mixture and stir thoroughly. Whip the 3 whites till stiff and fold it into the mixture. Fill the base/crust of the tarts with the filling. Bake in a hot oven (190 deg C) for about 20 minutes.  A mixture of sugar and cinnamon can be sprinkled on the filling when it’s cooled down. Serve cold.


Van Cruella — ‘n blog-leser– die volgende:
Die melktertresep is ietwat te styf na my smaak. Ek het die resep gehalveer en ipv ‘n kors klaargekoopte beskuitjies probeer. Dit werk uitstekend. My gehalveerde resep is as volg:
3 k melk
3 eiers, geskei
Half koppie meelblom
1 E blotter
Half koppie suiker
Sout na smaak
Pypkaneel.

Plaas 2 koppies melk plus die suiker en botter in ‘n kastrol en bring tot kookpunt.
Intussen meng jy die res vd melk, meelblom en eiergele tot glad (verkieslik met ‘n klitser).
Sodra die melk kook, verwyder van die stoofplaat en meng die eiermengsel in.
Sodra gemeng plaas terug op stoofplaat en roer tot gaar (plus minus vir 5 minute)
Verwyder van stoofplaat en vou geklopte eierwitte in.
Skep in bak waarvan die bodem gevoer is met beskuitjies.
Strooi gekrummelde beskuitjies en pypkaneel oor.
Laat afkoel en geniet dit!

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Click here for Christmas Recipes in a PDF-document. The pdf is about 550 KB and will open in a new window.

This is….Comfrey and it is similar to Spinach! so you don’t have to use confrey, I’ve done the same with spinach too!

I used to make this “pizza slices” as a Sunday-evening snack…it is really delicious, even more with lemon pepper! We couldn’t find lemon pepper at the supermarket(s) where we usually buy…so we’ve brought with us…all the way…from SA…a huge bottle, because we love it! But I ‘ve heard of people making their own…so I guess you can do that too…

Basically, what you need is quite clear on the pictures! Slices of bread, butter, mushrooms, onion, tomato, cheese and your spices. I think the steps are very obvious, leave me a note if I need to explain more!

What I can say about the Comfrey…don’t eat it too often, like in twice per week…and cook it like spinach…on the pictures you can see…I added potatoes and onions and I mashed it…then it goes on the buttered slices of bread…all other toppings on top….and then your cheese, put in the oven till cheese melted and voila! The Comfrey is easy to grow, we found some in our garden and were pretty much surprised. It’s the first time since we’re in the UK (almost 4 years now) that I make it…used to make it back home as a snack and it turned out very deliciously!…again…













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Click on the picture to see a larger image….

This page comes from the Woman’s Weekly, 28th August 2007. (UK magazine) It all looks delicious!! Hubby bought the mag for me…perhaps thought it was high time I read a woman’s mag for a change…and not playing chess…hahaha….he also bought me “The People’s Friend” (The Famouse Story Magasine”…wonder why…although there are some good articles in it…one about Willie Shand…whoever he is! ….lol and…there is a page about Gloucester Cathedral too…really good reading stuff…he knows I like to read stories…perhaps that’s why he’s bought the “story magazine”……anyway…thought to share the recipes!! I’m going to try the “Mille Feuille Slices”…not today….perhaps the weekend…I like baking, but I must be in the “mood” ….did it a zillion times when at secondary school, but don’t do it as much as I did it when at school. I can remember, we went to the movies, I was in Standerd 9…now…that was in the OLD South Africa…now it is Grade 11! Not 11th Grade…like the Americans say…we do it always the other way around in South Africa….hahaha….just to prove we are “different”…but anyway…we came back that Friday night, I baked a chocolate cake AND we finished it about an hour later…!! My first pudding was when I was 10, never heard of “method”…started reading and as far as I go, mixed everything! I got the best compliments for my Vinegar pudding…and it was really nice, must say myself…and from there, every Sunday….everybody wanted that pudding!! And….then I discovered the “method” bit…and it wasn’t the same again….so…ignore the method bit and mix! haha..

Vinegar pudding

Preparation time: 20 minutes

Baking time: 45 minutes Oven temperature: 160°C

Serves: 6

Batter

250ml milk

15ml butter

15ml smooth apricot jam

15ml vinegar

1 large egg

155g (185ml) sugar

150g (250ml) cake flour, sifted

5ml bicarbonate of soda

Syrup

250ml cream or evaporated milk

125ml milk

100g butter

100g sugar

Preparation

Batter:Place the milk, butter and jam in a saucepan. Heat to melt the butter and jam. Add the vinegar and set aside.Whisk the egg and sugar in a bowl over hot water until light and fluffy. Stir the milk mixture in then fold in the sifted flour. Quickly fold in the baking powder. Pour the mixture into a greased, square or rectangular 1,5-litre ovenproof dish and bake for 45 minutes to an hour or until the mixture shrinks away from the edges of the dish.Sauce: Combine all the ingredients and simmer for 3 minutes. Remove the dish from the oven and prick the surface of the pudding with a fork. Pour the hot sauce over the pudding and leave to absorb. Serve hot

Here is another Vinegar pudding recipe…click HEREfor the recipe.

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