AMARULA Sjokoladekoek

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1 AMARULA Sjokoladekoek Poplap se Lekkerbek resepte with Barney Lambrechts 60 ml Kakao 125 ml kookwater 3 eiers 220 ml suiker 60 ml olie 250 ml koekmeel 10 ml bakpoeier 2 ml sout STROOP 200 ml suiker 250 ml water 60 ml Amarula-likeur 1 blik karamelkondensmelk styf geklopte room vir versiering Flake-sjokolade Stel oond op 180 grade Celsius. Beslag: 1. Meng kakao met kookwater en laat dit afkoel. 2. Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik. 3. Sif res van droë bestanddele by en meng goed. 4. Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom. Stroop:

2 1. Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed.. 2. Prik koek met n vurk sodra dit uit die oond kom en gooi warm stroop oor. Versier: 1. Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor. 2. Versier met Flake indien verkies (nie Pepperment Crisp nie, want dit belemmer die smaak). Dis n heerlike klam koek wat lekker klam bly. WENK: Meer Amarula kan gebruik word indien verkies Potato bake Kook aartapples in skil. Laat afkoel. In pan pakkie bacon klein gesny, tot amper crispy, knoffel en mushrooms. skil aartappel, sny in blokkies n laagie in bak, sout en peper, en strooi bietjie pietersielie daaroor, helfde van bacon mengsel bo-op, rasper kaas daaroor. Nog n laagie aartappel, sout peper en pietersielie, bacon mengsel en gerasperde kaas. Ek maak n redelike groot bak, want dit smaak vir my die volgende dag nog lekkerder so ek gebruik 2 bottels 250ml room wat ek bo oor gooil

3 Ini oond 180 degr. 1 hour. Laat hom so tydjie staan sodat die room kan stol. sweetcorn tert vir braai sweetcorn tert vir braai.. of net wanneer jy wil. BAIE LEKKER Ingredients: 60ml Cake flour 15ml baking powder 60ml sugar 4 eggs (geklits) 2tins sweetcorn creamed style 60 ml melted margarine Method: mix all ingredients together (moerby) pour into a smeared dish bake for 1 hour at 180 degr. Siedaar!!! (ek gooi helfde vani suiker in, want mielies klaar soet. Maar dit hang van persoon tot persoon). ENJOY!!!

4 Cowboy stew in a Dutch Oven (Potjie) Cowboy stew in a Dutch Oven (Potjie) Can also be done on a stove plate with any heavy based pot. courtesy Dutchovendude.com 1 lb. ground beef 1 onion 3 potatoes (all cans are about 15 oz.) 1 can green beans 1 can baked beans 1 can black beans 1 can tomato soup 1 can corn 1 can diced tomatoes 1 tsp Chili powder 1 tsp cayenne pepper 1 bay leaf Salt and pepper Instructions: Cut potatoes into 1 inch cubes. Dice onion. Heat dutch oven to 350 degrees for Frying. Brown ground beef and onion. Add potatoes and all cans, undrained.

5 Add spices (more or less if you like bland or spicy) Cook until potatoes are soft (about 45 minutes), stirring every 5 minutes. Serves about 8. MARMITE TERT Deur Barbara Joubert, SARIE KOS Somer 2007 Jy kan die Marmite met Bovril vervang as jou kinders nie van Marmite hou nie 500 ml meel 10 ml bakpoeier 2 ml sout 100 g botter 2 eiers 250 ml melk 500 ml gerasperde cheddarkaas 60 ml Marmite

6 60 ml botter Sif die meel, bakpoeier en sout saam. Smelt die 100 g botter en voeg die gesifte droë bestanddele by. Klits die eiers en melk saam en voeg by die bottermengsel. Roer die kaas by. Gooi in n gesmeerde bak (20 cm x 15 cm) en bak vir 15 minute teen 200 C. Smelt intussen die Marmite en 60 ml botter saam. Wanneer die tert uit die oond kom, gooi die Marmite-mengsel oor. Sny in blokke. MARMITETERT: 250ml gerasperde cheddarkaas 125ml gerasperde cheddarkaas vir bo-oor 250ml koekmeel Vryf margarine in tot lyk soos 10ml bakpoeier fyn broodkrummels voeg 250ml 1ml elk: sout en peper kaas by 125gr margarine 200ml melk Klits saam en voeg by meel. Roer tot 2 eiers by kamertemperatuur n slap deeg Stel oond op 180 C. Skep in gesmeerde tertbord en gooi 125ml kaar bo-oor. Bak vir 30 min. Sodra tert uit oond kom, gooi die volgende oor: 30ml gesmelte margarien/botter gemeng met 15ml marmite en ekstra kaas indien verlang. Bedien warm.

7 PAMPOEN POFFERTJIES (Almarie Burger) Sous: 2 kop suiker 2 kop melk 1 kop water 2 eetl botter 5tl maizina angemaak met bietjie van die melk sout Kook alles en bring tot kookpunt Koekie: 2 kop gaar pampoen 2 kop meel 4tl bakpoeier 2 eiers Meng alles. Skep nou lepels vol in pan met olie en bak tot gaar. Pak lae poffertjies, NB jou poffertjies moet warm wees gooi WARM sous oor en kaneel en hou so aan tot beslag klaar is. Ek het myne in my deepfryer gemaak, teelepel gewys ingegooi en die hoeveelheid is ongeveer 50 poffertjies. Tip: Ek kook bv n hele pampoen net met water gaar, mash dit en verpak dit in sakkies of 2 koppies of 1 koppie (1/2 beslag) As ek dus pampoenpoffertjies wil bak, haal net die sakkie uit, ontvries en bak.

8 pampoenkoekies Elize Olivier Pampoen koekies. (sowat 30 klein koekies) 1 kg pampoen, in blokke gesny 100 g (180 ml) koekmeel 5 ml bakpoeier 2 ml sout 1 eiers, geklits sonneblomolie om die koekies in te braai Stoom of kook die pampoen tot sag. Dreineer die oortollige water en druk die pampoen baie fyn. Meng die pampoen, meel, bakpoeier en sout saam in n mengbak. Voeg die geklitste eier by en meng goed. Verhit n bietjie sonneblomolie in n pan (maak seker die pan is goed bedek met olie) en skep klein bietjies van die pampoenmoes daarin minder as vir tradisionele pampoenkoekies. Braai aan albei kante bruin en dreineer op kombuispapier. Sit warm voor met kaneelsuiker. Kaneelsuiker 100 ml suiker 15 ml fyn kaneel Meng die twee bestanddele goed saam. 2)Pampoen Poffertjies 350 g geskilde, gaar botterskorsies 3 eiers 30 g suiker 100 g bruismeel 5 ml bakpoeier 5 ml vanielje geursel 5 ml fyn kaneel Olie vir braai

9 Meng alles goed en plaas die beslag in die yskas vir 15 minute. Verhit die olie in pan, braai lepelsvol in medium hitte tot goudbruin. VERSATILE BILTONG This is a basic Biltong recipe, which lends itself to any number of variations for those who want to experiment until they have created their Perfect Biltong. INGREDIENTS 2 kg beef or venison (silverside, topside or such)(london Broil) 3 cups coarse salt (not table salt or sea salt but the big lumpy salt) 2 cups soft brown sugar 5 ml bicarbonate of soda (this softens the meat) 2.5 ml coarsely ground black pepper 12.5 ml coarsely ground roasted coriander seeds 1.5 cups brown vinegar mixed with 100ml Worcestershire sauce. METHOD Cut the meat into strips of approximately 1cm thickness. Layer in a bowl with the vinegar mix for ½ hour.

10 Mix all dry spices together. Roll meat in the mixed dry spices in a CLEAN bowl. Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom) Remove meat and put back into vinegar mix for +/- 10 minutes. Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat. Squeeze meat with your hand to get rid of as much liquid as possible. Hang until ready. VARIATIONS Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. For those who like it HOT, sprinkle some peri-peri of your choice over the meat before hanging. NOTE In the BILTONG MAKER it will take 2-4 days to be ready! Under the rafters it will take a bit longer and watch out for flies! PERFECT GROUND CORIANDER To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly. Crack seeds with a fork (smell the aroma!!)

11 Maklike tunatert Maklike tunatert Deur Huisgenoot Digitaal op 27 Junie, 2014 LEWER 1 TERT VAN 20 CM Bereiding: 10 minute Baktyd: 35 minute 2 eiers, effens geklits 5 ml (1 t) worcestersous 1 blikkie (170 g) tuna in pekelwater, gedreineer 1 klein ui, gekap 45 ml (3 e) koekmeel 5 ml (1 t) bakpoeier 250 ml (1 k) gerasperde cheddarkaas 250 ml (1 k) melk Voorverhit die oond tot 180 C. Smeer n pasteibak van 20 cm. 1. Plaas al die bestanddele in n bak. Hou n bietjie kaas eenkant om bo-oor te sprinkel.

12 2. Meng goed en skep in die gesmeerde bak. Sprinkel die orige kaas oor. Bak 35 minute tot gestol en goudkleurig. 3. Sit warm of koud voor. Baked Egg Potato Bowls Author: ZoomYummy.com (adapted from OurBestBites.com) Prep time: 10 mins Cook time: 1 hour 10 mins Total time: 1 hour 20 mins Serves: 3-4 Ingredients 6 large potatoes 6 eggs about 3 tbsp olive oil 5 oz (150 grams) shredded or cubed cheese (any kind you like; more kinds can be combined) 2 stalks green onions 9 oz (250 grams) bacon, cubed and fried salt pepper red pepper flakes Instructions 1. Preheat the oven to 400 F (200 C).

13 2. Wash the whole potatoes under running water thoroughly. 3. Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes). 4. Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands. 5. Decrease the oven temperature to 350 F (175 C). 6. Slice a layer off the top of each potato. Using a spoon, gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve the scooped potato for another use. 7. Brush the inside of each potato with the olive oil. 8. Add a little salt, pepper and red pepper flakes. 9. Sprinkle a layer of bacon, thin slices of green onions and some shredded cheese into each potato. Fill each potato about ½ full. 10. Crack one egg into each potato. 11. Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes. 12. Place the potatoes on a baking sheet and cook for about 20 minutes.egg whites should be set and yolks soft.

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