Hollandse appeltert met n twist

Hollandse appeltert met n 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 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. 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 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. KOEKSISTERS

4 K MEEL 4 T BAKPOEIER BIETJIE SOUT ROER DIT SAAM VRYF : 4 E BOTTER IN MENG: 1 EIER EN VUL OP MET WATER TOT 1 K. MENG DIT MET DIE MEELMENGSEL. VOEG MEER WATER BY TOT DIT N SAGTE ELASTIESE DEEG. LAAT STAAN VIR SO HALFUUR VOOR UITROL STROOP: 8 K SUIKER 5 K WATER 1 T KREMETART 1 E SUURLEMOENSAP KOOK VIR 5 MINUTE VINNIG EN LAAT AFKOEL VERKIESLIK OORNAG IN VRIESKAS ROL DEEG UIT. VLEG LOS HOE LOSSER JY VLEG HOE MEER SOUS ABSORBEER DIT. GOOI DIT DIREK UIT OLIE IN DIE YSKOUE STROOP EN DOMPEL ONDER STROOP.

Date loaf Ingredients: 250 g Dates, roughly chopped 185 ml ( ¾ cup) Boiling Water 5 ml (1 tsp) Bicarbonate of Soda 45 ml (3 tbsp) Margarine 185 ml ( ¾ cup) Huletts SunSweet Brown Sugar 1 Egg 5 ml (1 tsp) Vanilla Essence 60 g Chopped Nuts Pecan Nuts OR Almonds (optional) 435 ml (1 ¾ cups) Cake Flour Pinch of Salt 5 ml (1 tsp) Baking Powder Pouring Sauce (optional see method point 7) Method: Add the bicarbonate of soda to the water and soak the dates in this mixture Cream the margarine and the brown sugar. Add the egg and beat well. Add the vanilla essence and chopped nuts Sift in the flour, salt and baking powder, alternately with the dates and the liquid in which they were soaked. Mix well. Spoon the mixture into a greased loaf tin approximately 22 cm x 12 cm. Bake at 180 C for 1 hour until golden brown.

At this point the cake is ready for eating. However, adding a sauce makes it extra special. Combine 160 ml sugar, 100 ml water, 15 ml butter, 30 ml brandy and 5 ml vanilla essence in a saucepan. Simmer for 4 5 minutes or until the sugar has dissolved. Pour over cooled cake, and serve with whipped cream. Source: Huletts Sugar NYC cheesecake 350 g digestive biscuits 120 g unsalted butter, melted, plus extra for greasing 900 g light or low-fat cream cheese, softened 150 g caster sugar 5 large eggs, preferably free-range or organic Juice of 6 limes, (approx. 125ml) 1 vanilla pod, halved lengthways and seeds scraped out, or 1

tablespoon good-quality vanilla extract Finely grated zest of 1 lime For the meringue topping: 3 large egg whites, preferably free-range or organic (the yolks can be used for making scambled eggs) 110 g caster sugar 40 g desiccated coconut This recipe is from: Jamie s America Cheesecake and New York go hand-in-hand, so I just had to include this. I ve been working on the recipe for quite a while, and finally perfected it during this trip. I ve swapped full-fat cream cheese for a low-fat version to make my cheesecake slightly less calorific. A word of warning, though: use low-fat or light cream cheese rather than fat-free as the fat-free version will behave differently and won t give the results you re looking for. Preheat the oven to 160 C/310 F/gas 2½ and grease a 24cm loose-bottomed cake tin. Put your biscuits into a food processor and whiz until you ve got really fine crumbs, then mix in your melted butter. If you don t have a food processor, just wrap your biscuits in a tea towel and bash them up with a rolling pin until fine. Spread the biscuit mixture around the base of your greased tin, making sure you get it right to the edges, then press it with your hands to pack it down. Place the tin on a baking sheet and pop it into the fridge while you make the filling. Whiz the cream cheese in a food processor until smooth, then gradually add the sugar. Add the eggs one at a time, mixing well after each one. Pour in the lime juice and vanilla seeds

or extract and whiz again until just combined. Again, if you don t have a food processor, just do this by hand. Don t worry if the mixture seems too thin it s supposed to be like that. Tip it over your chilled biscuit base, spread it out evenly, and bake in the oven for around 45 to 55 minutes you want the cheesecake to still have a slight loose wobble. Remove from the oven and set aside for 15 minutes to cool slightly. Turn the oven up to 220 C/425 F/gas 7. To make the meringue topping, put your egg whites into a clean bowl and beat until they form soft peaks an electric whisk is quite handy here. Gradually add the caster sugar and beat until thick and glossy. Finally, fold in the coconut. Spoon this meringue mixture on to the middle of the cooled cheesecake and spread it to the edges, using the back of a spoon, so it just covers the filling. It should be about 2cm thick. I like to make a few ripples and peaks in the top so it looks impressive. Bake in the oven for 5 minutes, or until the meringue is starting to turn golden in colour and is crisp to touch. Let it cool down, then place it in the fridge for a few hours (this is important) to chill before serving. Carefully remove it from the tin, transfer it to a nice platter and sprinkle over the lime zest. Really nice served with mango, strawberries and raspberries when they re in season. VLEISSKONS

BESTANDELE: 2 eiers 1 koppie melk 1 koppie koekmeel 2 teelepels bakpoeier ½ koppie olie ½ teelepel sout Enige vleisie of maalvleis/hoender ens METODE: Kliets eiers, melk en olie saam. Sif droë bestandele en voeg by. Klits weer deeglik. Skep teelepels vol in gesmeerde pannetjies. Skep n teelepel vleis in en dan weer n teelepel beslag. Bak in oond van 220 C tot goud bruin. Jy kan enige vleis gebruik gaar maalvleis, Bully beef met kaas gemeng, bully beef. Dis baie lekker vir southappies as jy kuiermense het. Apple-Pecan Carrot Cake

Ingredients 2 1/3 cups finely chopped lightly toasted pecans, divided 2 cups all-purpose flour$ 2 teaspoons baking soda 2 teaspoons apple pie spice 1/2 teaspoon table salt 3 large eggs, lightly beaten 2 cups sugar 3/4 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla extract 2 cups peeled and grated Granny Smith apples 1 1/2 cups grated carrots$ 2/3 cupplus 2 Tbsp. Apple Cider Caramel Sauce Mascarpone Frosting Preparation 1. 1. Preheat oven to 350. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans. 2. 2. Stir together flour and next 3 ingredients. 3. 3. Stir together eggs and next 4 ingredients in a large

bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans. 4. 4. Bake at 350 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). 5. 5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately. Southern Living Classic lemon tart sweet shortcrust pastry

1½ cups (225g) plain (all-purpose) flour 125g chilled unsalted butter, chopped ½ cup (80g) icing (confectioner s) sugar, plus extra, for dusting 3 egg yolks 1 tablespoon iced water lemon filling 1 cup (250ml) single (pouring) cream 2 eggs 3 egg yolks, extra ½ cup (110g) caster (superfine) sugar ½ cup (125ml) lemon juice Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 3mmthick. Preheat oven to 180 C (350 F). Line a lightly greased 22cm loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside. Reduce temperature to 140 C (250 F). To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking tray and carefully pour the filling into the tart shell. Bake for 30 35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. Dust with icing sugar to serve. Serves 4 6.

Plum and custard Tart This one of my ultimate favourite desserts and although it doesn t present well it makes up for it in taste. I skip the pastry and make a biscuit base from Short bread cookies, 200g biscuit crumbs to 60g of butter. if you can t get canned plums, i use fresh that is nice and firm, even better. Ingredients 8 small canned whole plums in natural juice, drained, de seeded (see note) 1 vanilla bean, split or i use i teaspoon essence 1 cup milk 3 eggs 1/2 cup caster sugar Pastry 1 1/2 cups plain flour 1/3 cup caster sugar 125g butter, chilled, chopped 1 egg yolk Select all ingredients Method Step 1 Make pastry Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together, adding 1 tablespoon cold water if

necessary. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes. Step 2 Preheat oven to 200 C/180 C fan-forced. Grease a 6cm-deep, 22cm (base) springform pan. Line base with baking paper. Roll pastry out between 2 sheets of baking paper until 5mm thick. Cut a 29cm round from pastry. Line pan with pastry. Refrigerate for 10 minutes. Step 3 Place pan on a baking tray. Line pastry case with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 to 12 minutes or until edge is light golden. Remove baking paper and rice or weights. Bake for 5 to 7 minutes or until base is light golden. Step 4 Reduce oven to 180 C/160 C fan-forced. Place plums in a bowl. Using a fork, lightly crush. Spread over base of pastry case. Step 5 Place vanilla bean and milk in a saucepan over medium heat. Cook for 3 minutes or until milk is hot (don t boil). Step 6 Whisk together eggs and sugar in a heatproof bowl. Remove and discard vanilla bean from milk mixture. Slowly add milk mixture to egg mixture, whisking constantly. Pour mixture over plums. Bake for 40 minutes or until custard is just set. Cool. Serve. Mosbolletjies

DAAGLIKSE BROOD ~ Mosbolletjies Regte, egte outydse resep maak seker jy het baie tyd vir die een!!! 500 g Rosyne (met pitte) 1.5 liter (6 koppies) Water ½ koekie gis (droog of saamgepers) of 7,5 ml ( ½ eetl) aktiewe droë gis 5 kg Witbroodmeelblom 500 g Botter of Margarien of 250 g elk Botter en Varkvet Kookwater of Melk 1 liter (4 koppies) Suiker 15 ml (1 eetl) Sout 30 ml (2 eetl) Anyssaad Glaseersel: Geel van 1 Eier Suiker Melk 1. Stamp die rosyne stukkend en moenie die pitte verwyder nie. Kook rosyne 10 minute in water en laat afkoel tot louwarm. 2. Plaas rosyne in n emaljekan of emmertjie en voeg 125 ml ( ½ koppie) van die louwarm water, gemeng met die giskoekie, by. Roer goed en laat op n warm plek staan tot die rosyne bo-op dryf. Dit sal 24 tot 36 uur duur. 3. Syg die vloeistof van die rosyne deur n klam kaasdoek en gebruik dit vir die suurdeeg. 4. Roer 1 liter (4 koppies) witbroodmeelblom by die vloeistof

tot dit glad is en laat sowat 3 tot 4 ure lank op n warm plek staan of tot die suurdeeg goed gerys het. 5. Smelt die botter (of botter en vet) en voeg n bietjie kookwater by. 6. Meng die orige broodmeelblom, suiker, sout, anyssaad, suurdeeg, botter en genoeg warm water om n stywe deeg te vorm. 7. Knie die deeg baie goed, minstens n uur lank, tot die klein lugblasies egalig daarin versprei het (sny n stukkie van die deeg met n mes af om te toets). 8. Maak dit goed toe en plaas oornag op n warm plek. 9. Die volgende oggend sal die deeg dubbel die oorspronklike grootte wees. Moet dit nie afknie nie, maar vorm balletjies van die deeg en sit hulle teen mekaar in 6-8 groot, gesmeerde broodpanne. 10. Laat die balletjies op n warm plek rys tot hulle in grootte verdubbel het. 11. Vir glaseersel, klits eiergeel met n bietjie suiker en melk en smeer oor bolletjies. Bak sowat 1 uur lank by 200C (400F). Grenadellakoek

Koek 4 ekstragroot eiers, geskei 250 ml (1 k) strooisuiker 125 ml (½ k) olie 125 ml (½ k) warm water 220 g (2 x 110 g-blikkies) grenadellamoes 2,5 ml (½ t) grenadellageursel 560 ml (2¼ k) koekmeel 15 ml (1 e) bakpoeier knypie sout Versiersel 500 g (1 klein pakkie) versiersuiker, gesif 125 g (½ blok) sagte botter ongeveer 60 ml (4 e) warm water 55 g (½ blikkie) grenadellamoes 5 ml (1 t) grenadellageursel Bolaag 55 g (½ blikkie) grenadellamoes 5 ml (1 t) strooisuiker 2,5 ml (½ t) mielieblom 5 ml (1 t) water Stel oond op 180 C. Metode

1. KOEK Klits eiergele en strooisuiker tot liggeel. 2. Meng olie, water grenadellamoes en -geursel bymekaar. Voeg by eiergele en klits goed saam. 3. Sif koekmeel, bakpoeier en sout saam. Voeg by eiergeelmengsel en roer tot goed gemeng. 4. Klits eierwitte tot styf en vou by beslag in. 5. Voer twee koekpanne met 22 cm-deursnee met bakpapier en verdeel beslag so gelyk moontlik tussen koekpanne. 6. Bak koek vir 25 tot 30 minute of tot toetspen skoon uitkom. 7. VERSIERSEL Klits versiersuiker, botter, water, grenadellamoes en -geursel tot lig en romerig. 8. Smeer helfte van versiersel op een koek, plaas tweede koek bo-op en smeer orige versiersel op. 9. BOLAAG Verhit grenadellamoes en strooisuiker in mikrogolf vir 1 minuut. 10. Maak mielieblom en water tot pasta aan en roer by warm grenadellamengsel. Mikrogolf mengsel tot verdik. 11. Laat eers bietjie afkoel en skep bo-op koek. WENK: Grenadellageursel is by bakwinkels soos Bakers Bin in Centurion (012 664 0024) beskikbaar. Resep oorspronklik gepubliseer in 50 beste gebak uit Vrouekeur