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(Fyngerol En Met 100G Margarien of Botter Gemeng). Druk Vas in Tertbak En Mikrogolf Vir 1 Minuut En 30 Sekondes Op Hoog

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(Fyngerol En Met 100G Margarien of Botter Gemeng). Druk Vas in Tertbak En Mikrogolf Vir 1 Minuut En 30 Sekondes Op Hoog AARBEI-KAASTERT 1 pakkie Tennis Beskuitjies (fyngerol en met 100g margarien of botter gemeng). Druk vas in tertbak en mikrogolf vir 1 minuut en 30 sekondes op hoog. Laat afkoel. 1 blikkie kondensmelk 60 ml suurlemoensap (ek proe maar na so 40 ml of dit nog nie reg is nie, want soms is die suurlemoene bietjie te suur na my smaak) 250 ml vars room 1 bakkie plein fyn maaskaas (NIE die korrelrige nie) 1 bakkie aarbeie (VARS) ( dis die klein houertjies) 25 ml gelatien opgelos in 1 koppie water, sodra dit helder word mikrogolf op hoog vir 30 sekondes. Koel af. 1 pakkie aarbei- OF rooi jellie aangemaak met 200ml kookwater en dan nog 200 ml koue water bygevoeg. Laat afkoel. (NB. Maak die jellie eerste aan sodat dit kan afkoel. Die gelatien moet ook afkoel.) Sny sowat driekwart van die aarbeie in stukkies. Ek sny dit gewoonlik in so agt tot tien stukkies per aarbei. Die res sny ek in WAAIERTJIES vir versiering. 1. Meng die maaskaas, kondensmelk, room, afgekoelde gelatien-vloeistof. Voeg die suurlemoensap laaste by. Roer die stukkies aarbei liggies in. 2. Gooi die kaasmengsel nou oor die afgekoelde kors. 3. Versier bo-op met die res van die aarbeie. 4. Gooi nou liggies die rooi jellie bo-oor. Laat set in die yskas. Terug na begin ++++++++++++++++++++++++ KLAPPERYS Vinnig en maklik. 390 g blik Kondensmelk 500 g pak versiersuiker 400 g (5 x 250 ml) klapper 5 ml vanilla geursel Pienk voedsel kleursel 1. Meng eerste 4 bestanddele goed saam (Mengsel sal baie styf wees). 2. Deel mengsel in twee en meng in een mengsel die voedselkleursel. Skep eers die wit mengsel in 'n gesmeerde bakplaat en maak mooi gelyk - druk effens vas. Skep dan die pienk mengsel bo-op die wit mengsel en maak ook gelyk - druk ook effens vas. 3. Plaas in yskas om te stol. Sny in klein blokkies en bêre in lugdigte houer. Terug na begin ++++++++++++++++++++++++ WORSIE EN KAAS ROL Kors: 500 ml koekmeelblom 20 ml bakpoeier 2 ml sout 125 g botter of margarien 150 ml melk Vulsel: 250 g Weense worsies grof gerasper 500 ml gerasperde kaas 50 ml botter of margarien 1 uitjie fyn gekap 7 ml worcestersous 7 ml aangemaakte mosterd 1 eiergeel en 25 ml melk saam geklits vars gekapte pietersielie en ander kruie 1. Verhit die oond tot 200c. Smeer 'n bakplaat. 2. Sif die koekmeelblom, bakpoeier en sout saam. Vryf die botter liggies met die vingertoppe in die meelmengsel in tot goed gemeng. 3. Sny die melk met 'n slaplemmes in die meelmengsel in terwyl dit geleidelik in 'n straaltjie bygevoeg word; 'n taamlike stywe deeg moet ontstaan. Rol die deeg op 'n meelbestrooide deegplank uit in 'n reghoek van 35x27 cm. 4. Meng die weense worsies, kaas, botter, uitjie, worcestersous en mosterd goed saam. Smeer die mengsel ewe dik oor die deeg. 5. Rol dit soos 'n rolkoek van een kort sy af met die vulsel tussenin. 6. Plaas die rol op die bakplaat. Sny die rol in dunnerige skywe met 'n skerp mes, maar moenie die rol tot onder deur sny nie, die boom moet heel bly. Trek die skywe effens uitmekaar. Verf eiermelk bo-oor. 7. Bak die rol 20 minute tot ligbruin en gaar en sprinkel dan die kruie. Terug na begin +++++++++++++++++++++++ UIESOPBROODJIE (nie nodig om te laat rys nie) 500 gram "self raising flour" 500 ml karringmelk 1 pakkie wit uie sop 1 koppie gerasperde kaas Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º. Terug na begin ++++++++++++++++++++++++ 'n lekker resep vir die vakansie: KNARSBESKUIT (Louise) 5 Kop. Nutty Wheat 5 Kop. Bruismeel ½ Kop. Suiker 3 eetlepels Bakpoeier 500 gm. Margarine (gesmelt) 2 tot 3 Kop. Karringmelk sout 1. Meng alles saam, laaste karringmelk 2. Sit in groot oondpan, bak ongeveer 3/4 uur teen 140 grade C. 3. Sny in vingers, droog in koel oond . Terug na begin ++++++++++++++++++++++++ NEUTE LEKKERS 150 g sjokolade blok 100 g neute - gekap (pekaneute) ekstra: 50 g wit sjokolade Smelt sjokolade en meng neute by. Skep teelepels vol op 'n gesmeerde bakplaat en laat stol. Smelt wit sjokolade en drup oor neute/sjokolade vir versiering. Bêre in lugdigte houer. WENK: Amandelneute, grondbone en sultanas asook Cashewneute kan gebruik word. Kap die neute in 'n voedsel verwerker maar pas op vir te fyn. Terug na begin ++++++++++++++++++++++++ SOETPATATRESEP 3 groot patats (geskil en in dik skywe gesny) 3 x eetlepels botter ½ koppie suiker ½ koppie melk ½ koppie water ½ teelepel sout ½ teelepel koeksoda 2 teelepels suurlemoensap 1. Roerbraai botter en suiker tot karamel. Voeg melk, water, sout, kremetart en suurlemoensap by (roer deur en oppas dat die mengsel nie oorkook nie). 2. Sit skywe patats in die sous en sit die deksel van die kastrol op. Draai plaat laag en laat patats kook tot sag, maar steeds souserig. Bedien saam met kerrievleis of hoender en natuurlik saam met snoek is dit heerlik! Terug na begin ++++++++++++++++++++++++ KNOFFELKNOFFEL----KAASBROODJIEKAASBROODJIE (Marelize) 500 g Bruismeel 500 ml Karringmelk (1 boksie) 1.5 koppies Gerasperde kaas (Cheddar werk die beste) 1 teelepel Marjolein 1 teelepel Knoffelvlokkies (2e teelepel opsioneel vir 'n sterker knoffel) 2 eiers 1. Meng al die bestanddele goed saam. 2. Gooi in 'n gesmeerde broodpan, strooi 'n bietjie van die gerasperde kaas oor en bak in voorverhitte oond teen 180°C vir 1 uur. Variasie: Vervang Kaas, knoffel, marjolein en karringmelk met 500 ml Muesli-gegeurde jogurt. Terug na begin ++++++++++++++++++++++++ KITS TUNATUNA----TERTTERT Smeer 'n oondvaste tertbord met botter/olie. Pluis 'n blikkie Tuna-vis (225g) 1. Meng ongeveer 'n halwe koppie gerasperde kaas en een gekapte, gesoteerde ui daarby. (Wenk: Jong uie/ "Spring onions" gekap met lowwe en al, is lekker.) 2. Klits saam: 2 eiers, 25 ml koekmeel, 'n halwe teelepel bakpoeier, 'n knippie sout en 200 ml melk. 3. Giet hierdie mengsel bo-oor en strooi 'n bietjie gekapte pietersielie daaroor. 4. Bak in oond tot gaar ( teen 180 grade Celsius vir 30 minute) 5. Bedien warm met vars brood en 'n mengelslaai van blaarslaai, komkommer, pynappel, ens. Terug na begin ++++++++++++++++++++++++ PYNAPPELBIER Een van ons lesers het verlede week vir my gevra hoe 'n ou pynappelbier maak. Vroutjie is nogal lief om dit te maak - en ons om dit te drink - en hier is haar resep: Ek neem gewoonlik sommer die skil van een pynappel en gooi so 3 liter warm water daaroor. Dan versoet ek dit na smaak. Ek maak dit gewoonlik taamlik soet, want dit is soos ons daarvan hou. Jy proe maar tot dit soet genoeg is. So kan jy dan bepaal wat die hoeveelheid suiker gaan wees wat jy gaan byvoeg. Dan laat 'n mens dit gewoonlik vir sowat 3 dae staan sodat dit nou kan gis. Ek versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi. Dan is dit sommer binne 'n dag gereed om te drink. Gooi dit dan af van die skille, plaas in yskas om koud te word, en drink dit en geniet dit!!! Terug na begin ++++++++++++++++++++++++ GEBAKTGEBAKTEE STOKVIS SICILIAANS Kooktyd: 25 - 30 minute Temperatuur: 190°C of 375° 4 porsies 600 - 700g stokvisfilette 2 eetl olyfolie 1 groot ui (fyn gekap) 1 stingel seldery (fyn gekap) 4 ryp tamaties, geskil en in vier verdeel 6 eetl medium-droë witwyn 2 eetl water 12 groen olywe (ontpit en fyn gekap) 1 eetl kappertjiesaad 1 eetl gekapte, vars pietersielie sout, peper en suiker 1. Vee die vis af, sny in porsies en rangskik in 'n vlak, gebotterde vuurvaste bak. 2. Verhit olie en braai ui en seldery oor lae hitte tot sag, maar ongekleur (ongeveer 5 minute). 3. Ontpit tamaties en kap fyn. Voeg dit in die bak by die wyn en water. Geur met sout, peper en suiker. 4. Roer totdat dit kook en laat prut vir 5 minute. Voeg olywe en kappertjiesaad by en gooi dit oor die vis. 5. Bak in die middel van `n voorafverhitte oond en bedruip af en toe. Sprinkel pietersielie daaroor en dien dit warm op in dieselfde bak. Terug na begin ++++++++++++++++++++++++ 'n Baie lekker resep saam met braaivleis. BRAAIVLEIS MIELIETERT 2 blikke room suikermielies 60 ml koekmeelblom 15 ml bakpoeier 60 ml suiker 4 eiers 30 ml gesmelte botter/margarien 1. Meng droë bestanddele saam. Voeg die res by en meng. 2. Gooi mengsel in gesmeerde bak. Bak 1 uur of tot goudbruin in oond (180C) Terug na begin ++++++++++++++++++++++++ SOUSKLUITJIES (Antoinette) Kluitjies 250 ml koekmeelblom 10 ml bakpoeier 2 ml sout 50 ml margarien/botter 1 eier 100 ml melk Sous 500 ml kookwater 25 ml margarien/botter kaneelsuiker 1. Sif droë bestanddele saam. 2. Vryf 50 ml margarien in tot mengsel soos broodkrummels lyk. 3. Klits eier en melk saam, roer by meelmengsel in en meng tot 'n sagte deeg. Voeg nog melk by indien nodig. 4. Verhit water en 25 ml margarien tot kookpunt. Skep lepelsvol deeg in kokende water. Sit deksel op en laat kook 15 minute. Moenie deksel oplig terwyl kluitjies kook nie. 5. Skep kluitjies met 'n gleuflepel uit in 'n diep opskepskottel. Strooi kaneelsuiker oor. 6. Kook water waarin kluitjies gaar gemaak is weer. Voeg kaneelsuiker by en giet oor kluitjies. Jy kan nog water byvoeg indien nodig. Terug na begin ++++++++++++++++++++++++ APPELKOOS KAASKOEKIES - (maak 2 dosyn) 125 ml kaaspoeier 500 ml koekmeel 3 ml bakpoeier 250 g sagte botter fyn appelkooskonfyt 1. Sif droë bestanddele en vryf die botter in. Rol balletjies en plaas op gesmeerde bakplaat. 2. Druk diep holtes in elke balletjie (+- 1 cm) 3. Vul koekies met appelkooskonfyt en laat in die koelkas vir 15 min. om te rus. 4. Bak vir 15 min.
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