Pana Cota Tertjies Lewer 6 tertjies Bereiding: 20 min. Bak: 10 min. Stol: 4 uur of oornag KORS 125 g botter paar druppels roosstroop 125 ml (½ k) versiersuiker 250 ml (1 k) koekmeel 45 ml (3 e) mielieblom VULSEL 500 ml (2 k) room of helfte natuurlike jogurt 50 g strooisuiker paar druppels roosstroop 12 ml (2½ t) gelatien BOLAAG 50 g sjokolade, gesmelt 80 ml ( k) strooisuiker 5 ml (1 t) fyn gerasperde suurlemoenskil 30 ml (2 e) fyngekapte pistachioneute 5 ml (1 t) fyn gesnyde roosblaartjies Voorverhit die oond tot 200 C. Smeer 6 losboom-pannetjies. Kors Plaas al die bestanddele in die voedselverwerker en meng goed deur tot n sagte deeg. Vorm in n bol, verkoel 10 min.
en druk vas in die pannetjies. Bak 10 min. Vulsel Verhit die room en suiker tot die suiker net gesmelt is; voeg die stroop by. Spons die gelatien in 15 ml (1 e) water en smelt oor matige hitte. Meng met die roommengsel. Giet in die pannetjies; laat stol. Bolaag Skep die gesmelte sjokolade oor die tertjies. Meng die suiker met die skil, neute en roosblaartjies en sprinkel oor. Koffietert LEWER 1 TERT VAN 23 CM Bereiding: 45 minute Verkoeltyd: 2-3 uur KORS 100 g semelbeskuitjies wat in sjokolade gedoop is, fyn gedruk 25 g botter, gesmelt VULSEL 140 ml water 45 ml (3 e) sterk swart koffie 12 g gelatien 3 eiers, geskei 60 g strooisuiker
125 ml (½ k) room, geklits AFRONDING 100 g beskuitjies wat in sjokolade gedoop is, in die helfte gesny 125 ml (½ k) room, geklits koffiebone vir versiering KORS Meng al die bestanddele en druk teen die boom van n veerklamppan. VULSEL Meng die water en koffie. Week die gelatien 5 minute daarin. Verhit die mengsel stadig tot die gelatien gesmelt het. Moet dit nie laat kook nie. Klits die eiergele en suiker tot verdik oor n kastrol waarin water prut. Verwyder van die hitte en hou aan klits tot die mengsel afgekoel het. Voeg die eiergeelmengsel by die koffiemengsel en klits goed. Klits die eierwitte tot sagte punte vorm en vou dit en die room by die mengsel in. Giet die mengsel oor die kors en laat dit 2-3 uur in die yskas stol. AFRONDING Keer die tert uit en plak die halwe koekies aan die kante met n bietjie geklitste room vas. Versier met die orige room en koffiebone. Mielie-marmite-tert
Die TUKKA Spens ivm Ozziekaners Remix Mielie-marmite-tert deur Barbara Joubert n Ou gunsteling lyk soos n nuwe gereg met n skep mielies by. genoeg vir 8 10 280 g (500 ml) koekmeel 1 ml sout 10 ml bakpoeier 1 gaar mielie, aan die stronk 250 ml melk 2 eiers 200 g (220 ml) botter, gesmelt 400 g cheddarkaas, gerasper 45 ml Marmite 55 g (60 ml) botter Verhit oond tot 180 C. Sif meel, sout en bakpoeier saam. Sny mieliepitte van stronk af en meng met gesifte meel. Klits melk en eiers saam. Voeg melkmengsel, gesmelte botter en kaas by meelmengsel. Meng goed deur en skep in n goed gesmeerde oondbak van sowat 30 x 20 cm. Plaas in oond en bak tert sowat 30 minute. Druk n dun pennetjie in die middel van die tert. As dit droog uitkom, is dit gaar. Smelt intussen die Marmite en 55 g botter saam in n kastrol. Gooi dié mengsel onmiddellik oor die tert sodra dit uit die oond kom. Laat staan totdat dit heeltemal ingetrek.
Paris Brest Paris Brest Recipe
Preheat oven to 400 degrees F (205 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry. In a bowl sift together the flour, sugar and salt. Set aside. C Place the butter, milk, and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, quickly stir in the flour mixture. Return to houx Pastry: 1 cup (130 grams) all purpose flour heat and stir constantly until the dough comes away from the or bread flour sides of the pan and forms a thick smooth ball (about 3 to 4 1 teaspoon granulated white sugar minutes). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release 1/4 teaspoon salt 6 tablespoons) (85 grams) unsalted the steam from the dough. Once the dough is lukewarm, start butter adding the lightly beaten eggs, in small additions, and 1/2 cup (120 ml) whole milk continue to mix until you have a smooth thick shiny paste. 1/2 cup (120 ml) water (Note: To test to see if the dough is the right consistency; 4 large eggs, lightly beaten pinch off about a teaspoon of the dough. Then with your thumb Egg Wash Glaze: and index finger slowly pull the dough apart. The dough should 1 large egg stretch, not break. If it breaks, beat in a little more egg.) 1/8 teaspoon salt Transfer the dough to a large piping bag fitted with a large 1/2 cup (50 grams) shaved almonds plain tip (#4). Pipe a 1 inch (2.54 cm) thick ring of dough Whipped Cream: just inside the 8 inch (20 cm) circle that is drawn on the 1 cup (240 ml) heavy whipping cream parchment paper. Pipe another 1 inch (2.54 cm) thick ring inside the first ring, making sure the rings of dough are touching. Pipe a final ring of dough on top, along the center seam between the first two rings of dough. Then, with moistened fingertips, gently smooth the rings of dough. In a small cup, beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the top and sides of the dough. Sprinkle with the shaved almonds. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 35 to 45 minutes or until the Paris Brest is a golden brown color, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for about 30 minutes. Remove from oven and finish cooling on a wire rack. For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form. To Assemble: Split the pastry shell in half horizontally and remove any wet pieces of dough. Then spoon (or pipe) the whipped cream into the hollow center of the shell. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Makes one large 8 inch (20 cm) Paris Brest. 1/2 teaspoon pure vanilla extract 1 tablespoon (14 grams) granulated white sugar Garnish: Powdered (Confectioners or icing) sugar
Apple Strudel 2 sheets of Puff Pastry Defristed 1 beaten Egg Apple filling; Combine in a bowl; 800 g apple Pie Filling, 6 tbsp sultanas; 6 tbsp Almond Flour. Lay the two sheets of pastry on a flat surface.spoon half of the apple mixture over the bottom half of each sheet leaving a 2 cm border. Roll each sheet into log and place each seam side down, on a baking tray lined with baking paper. With a sharp knife gently slice 4 5 slits in the top of each Strudel. Brush pastry with egg and bake in preheated oven for 25 35 minutes. Serve with custard and vanilla ice cream. Enjoy!! Smoky Grilled Vegetable Torte
Ingredients 1/2 cup olive oil 4 cloves garlic, minced 1 16 ounce tube refrigerated cooked polenta, sliced 1/2 inch thick 2 medium red, green, and/or yellow sweet peppers, quartered and seeded 2 fresh portobello mushrooms, stems removed 1 large eggplant, bias-sliced 1/4 inch thick 1 medium zucchini, bias-sliced 1/4 inch thick 1 medium yellow summer squash, bias-sliced 1/4 inch thick Salt and ground black pepper 1 1/2 cups shredded smoked Gouda cheese (6 ounces) 1/2 cup lightly packed fresh basil leaves 1 cup halved pear, grape, or cherry tomatoes Directions In a small saucepan heat olive oil and garlic over medium heat until fragrant and garlic is translucent but not browned; remove from heat and set aside. Place polenta, sweet peppers, mushrooms, eggplant, zucchini, and summer squash on large baking sheets. Brush polenta and vegetables generously with the garlic oil. Season with salt and pepper. For a charcoal grill, grill polenta slices over medium coals for 4 to 5 minutes on each side or until polenta is lightly browned and heated through, using a metal spatula to carefully turn slices. Grill vegetables directly over
medium coals for 4 to 6 minutes or until tender, turning once. (Grill in batches, if necessary.) (For a gas grill, preheat grill. Reduce heat to medium. Place polenta and vegetables on greased grill rack over heat. Cover and grill as above.) Remove from heat and let cool slightly. When cool enough to handle, slice mushrooms. In a 9-inch springform pan layer grilled vegetables and polenta, starting with eggplant. Sprinkle some of the cheese and a few basil leaves over each layer. Press to compact the layers. Top with tomatoes, more basil leaves, and the remaining cheese. Place torte in a foil pan or wrap the outside of the pan with a double layer of foil. Grill torte over medium-low coals for 15 to 20 minutes or until heated through. (For a gas grill, reduce heat to medium-low. Place torte on grill rack directly over heat. Cover and grill as above.) Cool on a wire rack for at least 15 minutes. Remove outer ring of springform pan. Use a sharp serrated knife to cut into wedges. If desired, garnish slices with additional basil leaves. Step by step quiche Ingredients
180g butter, chilled, finely chopped 350g (2 1/3 cups) plain flour 12 eggs, 1 separated 2 onions 20 (300g) slices prosciutto 1 1/2 tablespoons olive oil 400ml sour cream 400ml pouring cream 200g gruyere, coarsely grated Chives, cut into 5cm lengths, to serve 1. Step 1 Process butter, flour and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 1/4 cup chilled water and process until just combined. Form pastry into a disc, then wrap in plastic wrap and refrigerate for 1 hour. Roll out pastry on a lightly floured surface until 5mm thick, then line a 25cm (base measurement) non-stick springform tin, pressing pastry evenly into sides and base. Trim excess pastry from top. Prick base with a fork, then refrigerate for 1 hour. 2. Step 2 Preheat oven to 190 C. Line pastry case with baking paper, then fill to the top with dried beans and bake for 30 minutes. Remove beans, then paper, and bake pastry for a further 15 minutes. Brush base immediately with 1 eggwhite. 3. Step 3 Meanwhile, using a cook s knife, finely chop onions, then coarsely chop 12 slices of prosciutto. Tear the remaining prosciutto slices into long strips and loosely curl on a baking paper-lined oven tray. Cook in oven for 10-15 minutes or until crisp. Set aside to cool. Heat oil in a small frying pan over medium heat and cook
onions, stirring, for 5 minutes or until soft. Add chopped prosciutto and stir to combine. Remove from heat and allow to cool. 4. Step 4 Whisk remaining eggs and creams in a heatproof bowl until well combined. Season with salt and pepper. Place bowl over a saucepan of simmering water and cook, stirring, for 15 minutes or until mixture is thick enough to coat the back of a spoon. Stir in cheese, chopped prosciutto and onion and spoon into pastry case. Reduce oven to 170 C and cook quiche for 1 hour 15 minutes or until set. Cool completely in tin on a wire rack for at least 3 hours. To serve, top with prosciutto curls and chives. 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!!! 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 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.
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.
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.