Muffin recipes…and lots more yum!

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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Buttermilk rusks – Karringmelk beskuit

 

 

On  my Afrikaans link HERE I was asked to translate the buttermilk recipe. Well, here it goes! This recipe is from  a friend of mine and it really tastes almost like the real buttermilk rusks you buy in the shops! [even better, if you ask me!] Try and enjoy!

You need:
3x500g self raising flour
1/2 t salt
3/4 of 500g margarine
3 eggs
500 ml buttermilk
2 cups of sugar
1t vanilla
1t food colour – yellow
250 ml coconut [dried coconut]

Method:
1. Pre-heat the oven to 180 deg C.
2. Rub butter in flour and salt.
3. Wisk the buttermilk, sugar and eggs.
4. Add the coconut, vanilla and food colour.
5. Mix all till well blended.
6. If dough is too stiff, add a little bit of milk.
7. Coat bread pans with oil. Put dough in pans till about 1/4 of the base is covered, press the dough till it reaches all corners.
8. Bake for 20 min.
9. Cut in thick slices/fingers and dry the slices in the oven. If you dry it in the oven, your oven shouldn’t be too hot…a cool oven – about 100 deg C, spread the rusks on a baking tray and remember to turn the “slices” so it dries all sides. Usually you would dry them overnight with the oven door wedged open a crack to dry out completely. Keep the rusks in an airtight tin.

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South African recipes

All links in this post will open in a new window. Links to other pages or documents have a number.

1) Please click HERE for my own “pizza” recipe with comfrey or spinach. You will eat your fingers for more! You can follow everything step-by-step with photos!

2) I have found this PDF document with recipes by ‘Moirs’ Recipe_Just-like-Mom-Used-to-Make In this document you will find some of South Africa’s most favourite recipes! 

3) This next link has only Afrikaans recipes. Die link het veral resepte vir bak in groot maat. Die link sal in ‘n nuwe venster oopmaak.

https://chessaleeinlondon.wordpress.com/2007/06/30/heerlike-suid-afrikaanse-resepte/

Skons  / scones  On the picture you can see the scones I baked from this recipe and you can scroll down for the English translation.

Bestanddele:
500ml meel
20ml bakpoeier
2 eiers
5 teelepels botter/margarien
sout
150ml melk

Metode:
Vryf die botter/margarien in die droë bestanddele, totdat dit soos growwe meel lyk.
Meng die melk en eiers – nadat dit goed geklits is – hiermee en vorm sagte deeg. Rol die deeg uit en sny met ‘n koekie drukker die grootte wat jy verlang. Borsel met eiergeel of met melk.
Bak 15 min by 200 grade C

English recipe for scones

Ingredients

500 ml flour
20 ml baking powder
2 eggs
5 teaspoons of butter/margarine
pinch of salt
150 ml milk

Directions:

Mix the dry ingredients and with your fingers, rub the margarine into the dry ingredients. Whisk the eggs and milk together and add to the dry ingredients— knee thoroughly. Roll the dough and cut medium-size shapes with a biscuit cutter. Bake 15 min by a pre-heated oven of 200 deg Celcius.

Soetkoekies – or Sugar cookies – This recipe in this image is one I’ve tasted and it is REALLY delicious. I’ve translated it the same time too.

4) On THIS LINK you can follow very easy steps by looking at pictures to make a very nice South African side-dish to have with a BBQ! Read the comments of an American soldier who prepared it for his men in Bagdad! There is also a recipe on “how to make pap”.

5) Click HERE on this link for a recipe about delicious Bokkenvolle, something I’ve only discovered recently in South Africa!

6) Please click HERE to find the English recipe for South African rusks.

7) Click HERE to see the milk tart recipe in English.

Melktert

Hiervoor word gewoonlik skilferkors gebruik.

Skilferkors:
Bestanddele:
1 pond Meelblom
1 pond Botter
2 eetlepels Suurlemoensap
½ pint vloeistof bestaande uit – 1 geel van eier en Water
Metode:

Sif die meelblom, voeg sout by. Druk al die water uit die botter en deel in drie. Neem nou ‘n klein stukkie van een deel af en vrywe dit in die meelblom, maak nou aan met die ½ pint vloeistof en knie deeg baie goed. Die deeg moet geknie word totdat dit soos ‘n stuk rek is. Strooi nou meelblom op ‘n plank en rol die deeg baie dun uit. Neem nou een deel botter en sit dit in klein stukkies op die deeg, strooi effens meelblom oor en vou deeg toe en drie. Laat lê deeg nou ‘n rukkie. Neem nou die tweede deel botter en herhaal die proses en dan weer die derde deel botter ook op dieselfde manier. Rol nou die deeg uit en voer die nodige tertborde daarmee uit en gooi die volgende vulsel daarin:

Meltert vulsel:
Bestanddele:
6 koppies Melk
6 Eiers
2 koppies meelblom
2 onse Botter
1 ½ koppie Suiker
Sout na smaak

Metode:
Maak die meelblom aan met ‘n deel van die melk, sit die ander melk op die stoof om te kook, roer die aangemaakte meelblom in en kook goed deur,voeg die suiker en botter by. Klits eiers goed op,maar hou die wit van drie uit. Haal nou die vulsel van die stoof af en roer die eiers ook by,kook weer goed deur. Klits nou die wit van drie eiers styf en vou in die mengsel in,gooi dadelik in die uitgevoerde tertborde. Bak in ‘n baie warm oond. Pypkaneel en suiker word oorgestrooi sodra melktert koud is. Dit word ook net so bedien.

Let wel: Die vulsel moet altyd kokend warm in die uitgevoerde tertborde gegooi word. Brandewyn kan in plaas van suurlemoensap vir die vloeistof gebruik word.

8) Kyk vir meer resepte HIER op Funkymunky.

Soetkoekies: image – snowflake.co.za

SOETKOEKIES (“soet” means “sweet” and “koekies” = cookies/biscuits…or just plain Sugar biscuits!)

I’ve just made this recipe myself and here’s the results:

These cookies are so scrumptious.
Ingredients
6 cups flour, 500 gm margarine, 2 cups sugar, 6 tsp baking powder,
2 tsp bicarb, 5 eggs , 2 tsp vanilla, (2 cups coconut – optional)  (I’m not a coconut fan and I never used coconut in my Soetkoekies )
Cream together margarine, sugar and eggs.
Sift all dry ingredients together.
Mix all together if the dough is to soft add some flour and mix well.
Roll out and cut with biscuit cutter. Bake 10 to 15 min @ 180 deg C.

9) On THIS LINK you can find a very delicious buttermilk rusk recipe.

KONDENSMELK TERT

1 x blikkie kondensmelk
3 x blikkies water
3 x eiers….geskei
4 x eetlepels maizena
4 x eetlepels vlapoeier
1 x pakkie tennisbeskuitjies

Pak tennis beskuitjies in tertbak. Gooi die blikkie kondensmelk in ‘n kastrol en voeg die blikkies water by. Stel die plaat op ‘n lae hitte. Skei die eiers en klop eier witte styf en meng ‘n halwe blikkie water met die eiergeel maizena en vlapoeier. Voeg dit by die kondensmelk in die kastrol. Roer op lae hitte totdat dit styf is. Haal van die stoof af en voeg die eierwitte by. Meng alles nou goed en giet in ‘n tertbak. Jy kan so ‘n knypie kaneel bo-oor strooi…afhangende van jou smaak. Plaas in die yskas vir sowat 30 min voordat jy dit bedien….en geniet dit!

CHICKEN A LA KING (serves 2)

Ingredients

2 Tbsp butter
2 Tbsp plain flour
1 cup milk
2 Tbsp sunflower oil
1 green (or red, or both) pepper, diced
1 amall onion, diced
1 cup quartered button mushrooms
1.5-2 cups cooked diced chicken
1 teaspoon salt
½ teaspoon black pepper

Method

Heat the oil in a large, shallow saucepan. Add the onion and, when it begins to soften, the red/green pepper. Allow everything to soften over medium heat but don’t caramelise the onions – add a bit more oil to the pan if things start to stick. Add the chicken and heat through, adding the mushrooms towards the end.

Melt the butter in a separate pot and when it is completely liquid, stir in the flour. Allow to cook for a minute or two, then whisk in the milk. Allow the sauce to thicken and season with salt and pepper, then pour over the chicken mixture and mix well. A splash of cream may also be added for richness. Serve at once on cooked rice or noodles.
Recipe: cooksister.com

South African Bobotie
Ingredients:
Group A:
30ml fine ginger
30ml  brown sugar
15ml curry powder
15ml turmeric
10ml salt
2ml pepper
60ml butter/margarine
5 medium size onions finely chopped.

Group B:
2 slices white bread dipped in milk
1kg lean ground beef
150ml seedless raisins
60ml chutney – which you can buy in Tescos  – or order from any South African shop online
30ml smooth apricot jam
30ml vinegar
30ml Worcester sauce
30 ml tomato pasta

Group C
375 milk
2 eggs
Fresh lemon leaves
Heat all the ingredients of group A in a pan except the onions and butter. Add the onions and butter and stir.
Mix group B together and add to the mix in the pan. Slowly simmer over medium heat for about 20 minutes.

Put in an oven dish. Mix eggs and milk from group c and add on top of beef mix in dish. Bake for about 45minutes on 350F.


Image and recipe: sacolorado.org/recipes
You can find another Bobotie (pronounced….bebootea) recipe on the BBC’s food website

Ingredients
2 slices white bread
2 onions , chopped
25g butter
2 garlic cloves , crushed
1kg packet lean minced beef
2 tbsp madras curry paste
1 tsp dried mixed herbs
3 cloves
5 allspice berries
2 tbsp peach mango chutney
3 tbsp sultanas
6 bay leaves
FOR THE TOPPING

300ml full-cream milk
2 large eggs

Method:

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Image and recipe…bbcgoodfood.com/recipes/5109/bobotie

Curried kaiings (crackling)

1 large onion sliced
3 potatoes, diced
2 tomatoes, skinned and diced
5 ml medium curry powder
5 ml turmeric
1 l kaiings
sugar
brown vinegar
salt
pepper

Place the onion, potatoes and. tomatoes in a heavy-based saucepan and add the curry powder and turmeric.
Add a little water and simmer until the potatoes are soft. Add the kaiings and season to taste with sugar, brown vinegar, salt and pepper.
Mix well and cook through. Serve with mealie rice. Serves 4.
Resep: www.afrikaans.org.au/Resepte.ews?Resepte.ewdid=18

These two  recipes were sent to me via email, I haven’t  tried it myself as yet.

Melktert – another Milk tart recipe..in Afrikaans from my blogger friend Chris. This recipe is from his mum-in-law and I’ve copied it exactly like he sent it to me.

Genoeg vir 2 tertborde

Smeerkors: 2 eetlepels sagte margarine – hoogvol
1/4 koppie suiker
3/4 koppie meel
1 eier
1 teelepel bakpoeier
knippie sout
vanilla geursel

Room botter en suiker goed. Voeg vanilla by askook geklopte eier. Sif droe bestanddele saam en voeg by bottermengsel. Deeg moet baie sag wees. Smeer borde met vingers en bak by ongeveer 200 grade C of 400 grade F tot gaar. (Indien deeg te styf is, kan ‘n bietjie melk bygevoeg word).

Vulsel: 6 koppies melk
4 eiers
6 eetlepels suiker
2 teelepels margarien
knippie sout
6 eetlepels meel, afgeskud
1 teelepel vanilla geursel
1/2 teelepel amandel geursel

Kook melk en botter saam. Maak meel en sout en geklitste eiers en suiker aan tot ‘n pasta wat kan loop. As melk kook, haal kastrol af van plaat en voeg pasta by. Sit terug op plaat en kook vir 2 min. Voeg geursels by en skep in korse. Strooi kaneel bo-oor.

 
Ever Ready Bran Muffins
3 1/2 cups sugar
1 cup corn oil
4 eggs, beaten
5 cups self rising flour
5 teaspoons baking soda
1 1/2 teaspoon salt
2 tablespoons cinnamon
1 quart buttermilk
1 15-ounce 100% bran or 15-ounce Raisin
bran
1/2 cup fruit and fibre
1/2 cup raisins

Blend sugar and oil. Add beaten eggs. Sift dry ingredients together. Add alternately with buttermilk. Stir in cereal. Keep refrigerated in a tightly closed container. Stir well before each use. Stir in a little more buttermilk with each batch. Bake in greased muffin tins 20-25 minutes at 350 degrees.
recipe: necyskitchen.wordpress.com

 

 

Apricot and Walnut Bread and Naan Bread

Apricot and Walnut Bread….Naan Bread –  from You magazine,   2007, a South African magazine.

Beef Wellington

Beef Wellington…click on the images for a clear view

Butter Chicken

Butter Chicken – also from the You magazine, 2007. The next recipe comes from a Tesco food magazine – it’s a “wrap”, we use these wraps to make our own Tortillas!

 

Beef Tortillas

The following two recipes are from a friend of mine, Africa. If you want it translated, give me a shout. The first one is a Baking powder-bread and the 2nd is a healthy-bread-recipe.
Bakpoeierbroodjie

4 koppies meelblom (1 000ml)
1 teelepel sout (5 ml)
5 teelepels bakpoeier (25ml)
3 teelepels suiker (15 ml)
1 eetlepel margarine (12,5 ml)
1 3/4 koppie melk (450ml)
Eier en water gemeng

Metode:
Sif droë bestanddele saam.
Sny botter in.
Meng met melk tot taamlike sagte deeg.
Plaas op meelbestrooide plank en knie liggies.
Plaas in gesmeerde broodpannetjie en druk effens gelyk. Borsel eier- en melkmengsel oor.
Laat staan vir 15 min op warm plek.
Plaas ‘n lag aluminiumfoelie oor pannetjie en bak vir 15 min by 200 grade Celsius of 400 grade Fahrenheit., verwyder die foelie en bak verder vir 30 min tot ligbruin bo-op.

Gesondheidsbroodjie

500 ml volkoringmeel
250 ml gerolde koring
250 ml muesli
15 ml afgedopte sonneblomsade
5 ml sesamesaad
5 ml sout
5 ml koeksoda
500 ml ongegeurde joghurt
15 ml heuning
bietjie sesamsaad om bo-oor te strooi

Metode:

Voorverhit die oond tot 180 grade C. Smeer ‘n broodpannetjie van 21x11x6 cm
Meng die volkoringmeel, koring, muesli, sonneblomsaad en sesamsaad, sout en koeksoda.
Voeg die jogurt en heuning by en meng goed
Skep die deeg in die pannetjie en maak dit gelyk. Strooi sesamsaad oor en druk vas.
Bak vir 1 uur. Keer uit en laat afkoel.

Bake your own Tortillas!

Makes 30 large tortillas

Ingredients
900g  flour
1  teaspoon salt
1  teaspoon sugar
200g  butter
2  cups water (lukewarm)

Method
1.  Sift  flour, salt and sugar into bowl.
2.  Rub  butter into flour mixture until it resembles bread crumbs.
3.  Gradually add water and mix into soft dough.  The dough  should not be too sticky or too dry.
4.  Divide into small or large balls depending on size tortillas you  want.
5.  Place onto lightly greased surface and cover with damp  cloth.
6.  Rest  for 30 minutes.  Roll into disks of 3mm thick.
7.  Cook  each tortilla in very hot griddle pan (like crepe pan) for 30 seconds on each  side.  If it puffs up, press it down with a spatula.

To wrap, place the filling in the middle of the round tortilla.  Fold the bottom up to cover the filling but not all the way to the top, then fold the sides in.  At this stage you can add more of the filling if needed.

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Karringmelk Beskuit/Buttermilk Rusks

This is what South Africans call “Rusks”….it is not for children when “teething”…but our children like it too, even when teething! We like to give them these Boudoir biscuits…they are soooooo yummy!! At the bottom of this post is a recipe about Banana bread, very delicious and very South African! Enjoy!

English readers, click on this link for the English translated recipe… HERE is the translated of the rusks- Enjoy!! Read the history of rusks further down in this post and find a delicous condensed milk rusk recipe at the bottom of this post.

On this next link you will find only recipes in Afrikaans..tons of it. The link will open in a new window.

https://chessaleeinlondon.wordpress.com/2007/06/30/heerlike-suid-afrikaanse-resepte/

Ek het hierdie volgende resep by ‘n vriendin gekry en boere! is dit nou lekker. Ek moet hom nog net self bak. Daarby het ek nog nie uitgekom nie en dit is nou my doelwit vir hierdie komende week! Hier in Engeland het hulle soveel “Targets”, dis targets vir elke liewe dingetjie, ‘n wonder hulle het nog nie opgekom met targets vir jou met jou troeteldiere nie, want soms is dit al wat saak maak, die targets! Nou sal ek myself een stel…om die beskuit te bak…hier kom hy!

Karringmelk beskuit
3x 500 g pakkies bruismeel
1/2 t sout
3/4 van 500g margarien
3 eiers
2k suiker
1k klapper
1t vanilla geursel
1t voedselkleursel- geel
500ml Karringmelk
Metode:
Stel die oond op 180 grade C
1. Vryf die botter in die meel en sout.
2. Klits die Karringmelk, suiker en eiers saam.
3. Voeg klapper by die meelmengsel.
4. Voeg geursel en kleursel by die eiermengsel.
5. Meng alles saam. Voeg melk by indien die deeg te styf is.
6. Smeer broodpannetjies. Plaas die deeg daarin totdat +- 1/4 van die boom bedek is, anders is die beskuit te groot.
7. Bak +- 20 minute, sny en droog uit.
8. Geniet met ‘n heerlike koppie tee!

History of Ouma Rusks.
Ouma Rusks (Afrikaans: Ouma Beskuit – literally “Ouma Rusks”; “Ouma” is a brand and proper noun meaning “Grandmother” ) are South Africa’s best-known brand of rusks – a traditional South African snack that is dipped in coffee or (less often) tea before being eaten.Owing to the South African diaspora it has become an iconic South African product that is consumed all over the world. It is usually marketed with the slogan Doop ‘n Ouma (in Afrikaans) or Dip ‘n Ouma (in South African English) (Dip a Ouma).According to the manufacturer, the history of Ouma Rusks began in the 1939 in the small Eastern Cape town of Molteno, where the effects of the Great Depression were bringing many people to their knees. During this time, a certain Ouma Greyvensteyn and her friends attended a church meeting where ways in which to help mission work were discussed. At the end of the meeting, each of the women were given a half-a-crown coin and told to multiply it using their talents, as in the Gospel. Ouma Greyvensteyn used this money to buy ingredients in order to make rusks using her family recipe. The rusks she baked proved to be extremely popular and orders continued to be placed for her rusks.Ouma Rusks are now owned by NOLA – one of South Africa’s leading food manufacturers and a division of Foodcorp. Currently, the rusks are available in single, 500 g and 1 kg packs in the following flavours:

Condensed Milk
Aniseed
Buttermilk
Muesli
Wholewheat
Original Sliced
Buttermilk Sliced
Dunkems Blueberry
Read HEREabout Rusks

Piesangbrood…soos in die Kook-en-geniet resepteboek!
Bestanddele:

1/2 koppie botter/margarien
1 koppie suiker
2 eiers
2 koppies meel
2 teelepels bakpoeier
4 – 6 piesangs …fyn gedruk
1 teelepel vanilla geursel
1/2 teelepel sout
Metode:

Stel die oond op 180 C.
Klits die botter en suiker tot romerig en glad. Voeg die vanilla geursel by. Klits die eiers goed en meng dit by. Sif die droe bestanddele en voeg dit by. Meng goed. Meng die fyngedrukte piesangs by en meng alles deeglik. Plaas die mengsel in gesmeerde broodpannetjies. Bak vir 1 uur. Laat afkoel en sit voor met botter/margarien.

:: Banana Bread::

This very traditional South African bread is best served as buttered slices. It is best to buy the bananas a few days in advance and wait until they are at their ripest, with the skin just starting to turn black.
Ingredients:
125 butter or margarine
375 ml sugar
3 eggs
5ml (1tsp) vanilla essence
250ml (1 cup) banana pulp (about 2 bananas, depending on size)
500ml (2 cups) flour
10ml (2 tsp) baking powder
1.25ml (1/4 tsp) baking soda
1.25ml (1/4 tsp) salt
25ml milk
A small 25cm cake tray (1.75L)

*The banana is best mashed in a food processor; or just cut into pieces and then mashed with a fork/potato masher.
Method:
1. Mix the butter and sugar together. If you have an electric beater, all the better.
2. Add the eggs one at a time, mixing well inbetween.
3. Add the vanilla and banana pulp, mixing well.
4. Add the dry ingredients with the milk and mix well till you have a smooth thick batter.
5. Pour into bread tin and bake for one hour at 180 degrees Celsius.
Recipe to be found here:
http://hoogendoorn.livedsl.nl/Recipes/Piesangbrood.html

This next recipe comes from Peter Veldsman, one of South Africa’s most knowledgeable food writers. I hope you enjoy it!
CONDENSED MILK RUSKS
(Makes 120 rusks)

The easy way out for those who can’t or won’t bake mosbolletjies.

1 tin (397 g) condensed milk
500 ml (2 cups) boiling water
250 g (250 ml/1 cup) butter
200 g (250 ml/1 cup) sugar
500 ml (2 cups) cold water
3 extra-large eggs, beaten
2 cakes of fresh yeast (25 g each), crumbled
1 packet (2,5 kg) cake flour
25 ml (2 T) salt
50 ml (4 T) aniseed (optional)

BAKING TINS
4 greased loaf tins

1. Mix condensed milk, boiling water, butter and sugar until butter has melted and sugar has dissolved. Add cold water, eggs, yeast and half the flour. Mix thoroughly to a smooth batter. Do not be too concerned if small pieces of yeast are still visible. Cover and leave in a warm place for 1-2 hours to allow the leavening to rise and become spongy.

2. Punch back the leavening and add salt, aniseed (if used) and enough of the remaining flour to make a soft dough. Sprinkle more flour, a little at a time, onto the dough board and knead well until the dough no longer sticks to the board. Knead for 15 minutes or until the dough is smooth and elastic. If another pair of hands is available, divide the dough into two and knead separately.

3. Complete dough by leaving it to prove, punching back, pinching into balls, packing tightly in greased baking tins and setting aside to rise again.

4. Bake the rusk loaf for 40-50 minutes. Cover with aluminium foil, shiny side up, as soon as the top becomes too brown. Turn out and leave to cool. Break into rusks and dry out.
Recipe from this site…http://www.showcook.co.za/pveldsman.htm

Hierdie volgende reseppie het ek van ‘n blog-leser gekry, sien haar boodskap in die kommentaar-boks hier. Ek plaas haar resep hier. Geniet dit!

Hier is ‘n Karringmelk beskuit resep – ‘n wenner!! (Dit was op die karringmelk houer).
1 kg Bruismeel; 5ml sout; 200ml suiker; 250g botter of magarien; 500ml karringmelk; 2 eiers; 25ml olie.
Metode: 1. Meng bruismeel en sout. 2. Vryf botter of margarine in (tot dit fyn korreltjis is). 3. Klits suiker, eiers, olie en karringmelk in ‘n aparte houer. 4. Voeg nou die “nat” mengsel by die “droee” mengsel. 5. Meng baie deeglik en plaas in ‘n gesmeerde oondpan – krap dit gelyk met ‘n vurk. (Ek maak nie bolletjies nie, dit neem te veel tyd!) 6. Bak ongeveer 45min by 180 grade Celsius – so ligbruin bo-op. 7. Haal uit oond, laat effens afkoel, dop uit pan en breek in stukkies. 8. Droog uit in oond. (Toe die kinders klein was het hulle dit net so sag geeet!)
Dis gou om te maak en baie lekker!!!
http://rpc.technorati.com/rpc/ping

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Bokkenvolle…recipe!

You need:
brown sugar, sticky type..in South Africa you get “tricale” brown sugar
cream
bread dough
I found this bread recipe. I haven’t tried it myself.
5 cups flour
2 tablespoons yeast (or 2 x 7g pkts)
2 tablespoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil
Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp tea towel and let it rise until double its size- about 1/2 hour.
Now for the Bokkenvolle!

Roll small pieces of dough – like golf balls. Put in oiled oven dish or pan.
Cover the rolls with brown sugar. Be generous with the sugar! Don’t worry if there’s some at the bottom of the dish or pan. Pour cream in the dish, about 1 cm thick in the bottom, at least.
Bake in hot oven by about 180 deg C.
It takes longer than the plain bread rolls due to the cream that gets soaked up by the bread rolls.

Serve and enjoy!

Click on THIS LINK for more South African recipes.

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