Die lekkerste versiersels

Transcription

1 Die lekkerste versiersels FUDGEVERSIERSEL ( maak 500 ml) smeer oor piesangbrood of cupcakes. Kook suiker, botter en melk vroegtydig om af te koel. 187,5 ml sagte bruinsuiker 150 g ( 150 ml) botter 125 ml melk Kook vir 3 min en laat heeltemal afkoel tot koud. Klop 500 ml versiersuiker en 2,5 ml vanilla by. Gooi klein bietjie melk by as versiersel te styf is. Sif bietjie kakao oor versiersel as dit oor koek, brood of cupcakes gesmeer is. NOUGAT VERSIERSEL 125 ml sagte botter 500 ml versiersuiker 100 ml milky bar 100 ml nougat Klits botter en voeg versiersuiker, gesmelte nougat en sjokolade by en klits. WITVERSIERSEL 1 k wit suiker 1/3 k water 1/4 t kremetart

2 2 eierwitte 1 t vanilla Meng suiker, water en krematart in kastrol en roer tot suiker opgelos is. Kook tot mengsel borrel en draadjies trek as jy n bietjie met n teelepel skep. Klits eierwitte en vanilla tot sagte punte vorm. Gooi suiker mengsel stadig by terwyl geklits word. Klits tot baie dik 10 min. ROOMKAAS VERSIERSEL 4 x 230g Lancewood roomkaas 320g versiersuiker gesif 5ml vanieljegeursel Meng die roomkaas en vanielje liggies tot glad en voeg die versiersuiker by. Roer vinnig deur maar moenie oormeng nie. Hou in yskas tot benodig. Ek het al n blok wit sjokolade gesmelt en bygeklits dat dit n stewiger versiersel maak, heerlik! ROMERIGE VERSIERSEL 180g strooisuiker 1 groot eierwit knypie kremetart 30 ml kookwater. Meng alles in glasbak. plaas oor n kastrol met kookwater. Klits met n elektriese handklitser tot dik en glansend. Genoeg om 2 laag koek heeltemal te bedek. NOUGAT VERSIERSEL 125 ml sagte botter 500 ml versiersuiker 100 ml milky bar 100 ml nougat

3 Klits botter voeg versiersuiker, gesmelte nougat en sjokolade by en klits. WENKE VIR DIE MAAK VAN BOTTER VERSIERSEL Juanita Riley Vir die van julle wat gevra het oor die versiersel wat ek gebruik het op die cupcake, dit is gewone buttercream icing: ½ koppie botter 3 4 koppies gesifte versiersuiker vanilla geursel so bietjie melk Ek dink die geheim is om die botter goed te klop voor die tyd (ek klop dit maklik so 3 minute) dit maak die icing baie fluffy. Die botter moet eindelik wit wees van al die klits. Voeg dan die versiersuiker bietjie-vir-bietjie by en klop goed na elke keer wat jy versiersuiker byvoeg. Meng dan vanilla geursel by en sowat n eetlepel melk en meng goed. BUTTERMILK RUSKS Recipe by: Serves: Chef Monche Muller makes 24 rusks or mosbolletjies

4 Category: Prep time: Cooking time: Great value / Kid-friendly 2 hours plus at least 8 hours for the rusks to dry out minutes Ingredients: 750 ml buttermilk (no buttermilk? see cook s note) 215 g butter, melted 20 g dry yeast (2 sachets) 95 g sugar (1/2 cup) 1 t salt 1 t bicarbonate of soda 1.4 kg organic stone ground cake flour (or a mix of 700 g cake flour and 700 g white bread flour)

5 Cooking instructions: Combine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly. Add the sugar, salt and bicarbonate of soda and mix well. Add two thirds of the flour to the liquid mixture and stir until combined. If you re using an electric mixer, use the dough hook. Add more flour while mixing and kneading until the mixture comes together to form a workable dough. If the dough feels right, don t add more flour. If adding extra ingredients (see cook s note below), do so at this stage. Place the dough in a lightly oiled bowl, loosely place a piece of plastic wrap directly on the dough and cover it with a damp cloth. Leave, in a warm area, to rise to double the original volume. It will take about 1 hour. When it s done rising, shape the dough into even golfball-sized portions. Roll them neatly and pack them tightly together in a single layer in a greased baking tray or bread loaf tin. Cover with a damp cloth and leave to rise until doubled in size. This will take about 45 minutes. Preheat oven to 180ºC. When the final proofing is done, bake the dough for minutes until golden brown and cooked through. Leave to cool down just enough to work with. Note: If you want to have mosbolletjies with tea or breakfast, you can serve the steaming loaf with butter and jam now. If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. Store your lovely boerebeskuit in airtight container. Cook s notes: 1.To make your own buttermilk, combine 125 ml lemon juice, white spirit or apple cider vinegar with 625 ml full cream milk 2. For different variations, add: 25 g dried cranberries and 25g roughly chopped almonds 50 g raisins, sultanas or chopped dates and 1cup bran 50 g pecan nuts and 1t cinnamon 2 T aniseed 1 cup of crushed all bran flakes 1 cup of desiccated coconut 50 g sunflowers seeds and ½ cup honey 25 g pumpkin seeds and 25 g chopped dried apricot 3. For wholewheat rusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with whole wheat flour

6 Peppermint Crisp Roomys Vierkante Genoeg vir 6 Bestanddele: 1 k room ½ blik karamel kondensmelk 4 Peppermint Crips sjokolade stafies (fyngemaak) 1 pakkie tenniskoekies Metode: Klits die room tot styf en vou die karamel en Peppermint Crisp in. Los n paar swirls. Gooi die mengsel so 2 cm dik in n bakplaat van 20 x 20 cm. Vries tot ferm. Rangskik die tenniskoekies bo-op en sny in vierkante. Haal elke vierkant uit en sit n tenniskoekie aan die onderkant. Pak op n bakplaat en vries weer tot ferm. SKILPADJIES

7 SKILPADJIES: [PICK N PAY RECIPES] An authentic Karoo hors d oeuvre. Order them ready-made from selected PnP stores if the ingredients give you. INGREDIENTS: 1 lamb/ox liver 1 lamb heart 2 lamb kidneys 1 PnP red onions 1 pinch PnP salt, or to taste 1 caul fat, (fatty membrane that surrounds internal organs) WHAT TO DO: Mince heart, kidneys, liver, onion and seasoning together. Cut caul fat into 10cm squares. Spoon 1 Tbsp (15ml) mince mixture into the centre of each square. Fold into parcels and secure with a toothpick. Place in a freezer-proof container and freeze. Thaw several hours before needed. Braai skilpadjies (still slightly frozen) over medium coals until cooked through and crispy. Serve immediately. Hollandse appeltert met n

8 twist Translation at the bottom Lekker resep vir n hollandse appeltert met n twist.s taartbodem. Notentaart met appel en peer Ingrediënten Deeg 300 g bloem 200 g koude boter 1 ei 0.5 tl zout 100 g suiker 2 el paneermeel Vulling 4 peren 4 appels 150 g rietsuiker 1 tl kaneelpoeder 1 tl maïzena Notenlaag 150 g amandelen

9 150 g cashewnoten 150 g hazelnoten 150 g macadamianoten 150 g walnoten 150 g pistachenoten 100 ml water 4 el abrikozenjam Glanslaag 2 blaadjes gelatine 1 citroen 170 ml water 100 g suiker 140 g abrikozenjam Extra nodig plasticfolie staafmixer en bijbehorend bakje springvorm van 31 cm doorsnede Deeg Maak een kuiltje in de bloem en meng daarin de boter, ei, zout en de suiker met elkaar. Voeg beetje bij beetje de bloem toe en kneed tot een soepel deeg. Druk het deeg plat, verpak in plasticfolie en laat circa 30 minuten in de koelkast rusten. Vet de springvorm in. Rol het deeg uit en bekleed de springvorm met het deeg. Prik het deeg in met een vork en bestrooi met paneermeel. Vulling Verwarm de oven voor op 180 ºC. Schil en snijd de peren en appels in blokjes. Meng met de suiker, kaneelpoeder en de maïzena. Verdeel de vulling over de taartbodem en druk goed aan. Bak de taart in circa 45 minuten goudbruin en gaar. Notenlaag Rooster alle noten, behalve de pistachenoten, op een met bakpapier beklede bakplaat circa 15 minuten in de oven. Meng de pistachenoten door de noten en roer de abrikozenjam erdoor.

10 Verdeel het notenmengsel over de taartbodem. De taart kan zo wel warm als koud gegeten worden. Delicious recipe for a dutch apple pie with a twist. Notentaart with apple and pear ingredients dough 300 g flour 200 grams of cold butter 1 egg 0.5 t salt 100 g sugar 2 tbsp breadcrumbs filling 4 pears 4 apples 150 g cane sugar 1 t cinnamon powder 1 t cornstarch Nut Layer 150 g almonds 150g cashews 150g hazelnuts 150g Macadamia 150g walnuts 150 g pistachios 100 ml water 4 tablespoons apricot jam Low gloss 2 sheets of gelatine 1 lemon 170 ml water 100 g sugar 140 g apricot jam extra required

11 plastics hand blender and accessory tray springform 31 cm diameter dough Make a well in the flour and mix it the butter, egg, salt and sugar together. Add little by little to the flour and knead to a smooth dough. Press dough flat, packed in plastic foil and leave for about 30 minutes in the fridge to rest. Grease the spring form. Roll out dough and cover the springform. Prick the dough with a fork and sprinkle with breadcrumbs. filling Preheat oven to 180 C. Peel and cut the pears and apples into cubes. Mix the sugar, cinnamon powder and cornstarch. Spread the filling over the piecrust and press firmly. Bake the pie in about 45 minutes, golden brown and cooked. Nut Layer Roast all the nuts, but the pistachios on a baking sheet lined with parchment paper about 15 minutes in the oven. Mix the pistachios with the nuts and stir in the apricot jam into it. Divide the mixture over the pie. The pie can be eaten hot or cold. Crispy Oven Roasted Parmesan

12 Potatoes Ingredients 6 Medium Potatoes, peeled 1 1/2 cups of Beef or Chicken Broth 2 Tablespoons of butter 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 Tablespoons Olive Oil 1/3 cup Parmesan cheese, freshly grated Instructions 1. Preheat oven to 204 C. 2. Cut the potatoes in 25mm cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated. 3. In a medium pot, pour the broth & butter together, bring to a simmer. 4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender. 5. Transfer the potatoes to a baking dish with the broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer. 6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated. 7. Bake in the oven for 45 minutes to 1 hour or until

13 browned and crisp. 8. Flip once with a spatula during cooking to ensure even crisping. 9. Remove the potatoes from the oven, season to taste & serve hot. tatoes/ Muffins that taste like doughnuts Muffins that taste like doughnuts. (But without all the work and without the frying)! Now who doesn t love that??? What you need: 3/4 cup sugar 1 large egg 1 1/2 cups all-purpose flour 2 tsp baking power 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 cup vegetable oil

14 3/4 cup milk 1 tsp vanilla extract 2 Tbsp butter, melted 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon) Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for minutes, until a tester inserted into the center comes out clean. While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack. Chocolate Crinkle Candy surprise Cookies

15 Ingredients 1 1/2 cups granulated sugar 1/2 cup plus 2 Tbsp. butter, softened 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon table salt Parchment paper 30 chocolate-covered caramel candy (such as Rolo) Powdered sugar Preparation Beat granulated sugar, butter, eggs, and vanilla at medium speed with an electric mixer until mixture is blended and smooth. Stir together flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating just until blended. Shape dough into a ball, and wrap in plastic wrap. Chill 2 to 4 hours. Preheat oven to 180 C. Remove dough from plastic wrap; shape dough into 30 (1-inch) balls (about 1 Tbsp. each), and place 1 inch apart on parchment paper-lined baking sheets. Flatten each ball into a 2-inch disk. Place 1 chocolatecovered caramel candy into center of each disk, and wrap dough around candy to form a ball. Bake 10 minutes or until slightly

16 flattened. Cool on baking sheets 8 minutes. Sprinkle cookies with powdered sugar. Serve cookies immediately. Slow roasted beetroot and ricotta bruschetta SERVES: 6 AS A STARTER 3 bunches small beetroot (about 15-18), all of a similar size 2 tablespoons cider vinegar 1 tablespoon pure maple syrup 1 2 cup olive oil 1 baguette, sliced 1cm diagonally 1 punnet baby chard leaves (about 2 handfuls) or the small tender leaves from the beetroot tops 1 cup ricotta 2 tablespoons coarsely chopped toasted pistachio nuts or walnuts Trim the beetroot stalks, leavingabout 5cm intact, then wash the beetroot under cold water. Put in the slow cooker and cover with the lid then cook on High for 3 hours or until just

17 tender when a skewer is inserted. Meanwhile, put the vinegar and maple syrup in a bowl and whisk in 1 4 cup of the oil. Season with salt and freshly ground black pepper. This is the dressing. Preheat the oven to 180 C. Brush the baguette slices with the remaining oil and put on a baking tray. Bake for 7 minutes or until golden brown. Transfer to a wire rack to cool. Peel the beetroot, either by using a small sharp knife, or by using your fingers to rub off the beetroot skins under slowly running cold water. Put in a bowl then add the dressing to the warm beetroot and toss to coat. Just before serving, add the baby chard and gently toss to combine. Serve the toasted bread slices topped with ricotta and beetroot, sprinkled with the nuts. In the oven Preheat the oven to 180 C. Put the beetroot in a baking paperlined roasting dish then drizzle with a little olive oil and season with salt and freshly ground black pepper. Cover with foil and roast for 45 minutes to 1 hour until tender. Asparagus,fennel & Mozzarella salad with toasted pine nut dressing

18 SERVES: 4 AS A STARTER This elegant dish is both light and flavourful. Be sure to bring the mozzarella to room temperature before serving. 1 small clove garlic 70g pine nuts, toasted 1 tablespoon lemon juice 3 tablespoons extra virgin olive oil 4 tablespoons finely grated parmesan 300g asparagus, woody ends trimmed 1 fennel bulb, tough outer layer removed, bulb cut into quarters 125g mozzarella, coarsely torninto pieces Put the garlic in a mortar with a little flaky sea salt then use the pestle to crush to combine. Add the pine nuts and pound to a coarse crumb. Add the lemon juice, oil and half the parmesan. Pound to combine then taste and season with salt and freshly ground black pepper. This is the dressing. Set aside. Just before serving, very thinly slice the asparagus and fennel (I used a mandoline). Put in a bowl then add the dressing and toss to combine. Add the mozzarella and gently toss to combine then arrange on serving plates and scatter with the remaining grated parmesan.