Mushroom and Blue Cheese on Toasted Ciabatta Ingredients for about 4 open sandwiches 250g mushrooms sliced 1 tbsp olive oil 1 clove of garlic crushed 125ml cream blue cheese use as mush as you like I used about 50gr crushed black pepper salt Heat the olive oil in a pan and add the mushrooms and the garlic. Sautee until it browns slightly. Add the cream and reduce a bit. Crumble the cheese in the sauce and allow it to melt. Season with salt and lots of black pepper. Serve with baby gem lettuce on thick slices of toasted ciabatta. Knoffel & Krui Kaas
Bolletjies Bestanddele: 500gram deeg (vetkoek deeg wat jy sommer by Pick n Pay of Checkers kan koop) 120gram Mozzarella kaas, in so 20 blokkies gesny 4 teelepels botter, gesmelt 1/2 teelepel knoffelpoeier Vars pietersielie blare, fyngekap Knippie sout Metode: Verhit die oond solank op 200 C Voer n koekie plaat met bakpapier. Deel die deeg in so 20 bolletjies. Neem dan n blokkie kaas en draai dit toe in die middel van elke bolletjie deeg. Knyp die deeg mooi toe en maak seker dat dit goed geseel is. Plaas die bolletjies op die plaat, met die soom kant onder. Daar moet so 2,5cm tussen elke bolletjie wees. Bak vir so 10 minute of tot goud bruin. Terwyl die bolletjies in die oond bak, meng die botter, knoffelpoeier, sout en pietersiele saam en sit eenkant. Haal die gebakte bolletjies uit die oond en smeer die botter mengsel dadelik met n kwassie oor die warm bolletjies. Bedien warm.
Basic bread recipe Makes 1 loaf Ingredients 1 kg strong bread flour 625 ml tepid water 30 g fresh yeast, or 3 x 7g sachets dried yeast 2 tablespoons sugar 1 level tablespoon fine sea salt flour, for dusting I m still really mad about bread I love it. It s so exciting. It s such a rewarding, therapeutic, tactile thing and you ll be so proud of yourself once you ve cracked it. Stage 1: making a well Pile the flour on to a clean surface and make a large well in
the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don t want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency then add the remaining water. Continue to mix until it s stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.) Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough. Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it s always exciting to know that the old yeast has kicked into action. Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required folded, filled, tray-baked, whatever and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in
fresh bread. So remember don t fiddle with it, just let it do its thing. Stage 6: cooking your bread Preheat the oven to 180 C/350 F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don t slam the door or you ll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it s cooked by tapping its bottom if it sounds hollow it s done, if it doesn t then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes fandabidozi. Feel free to freeze any leftover bread. Outrageously Cheesy Pretzel Bombs makes 36 Active time: 42 minutes Total time: 50 minutes
2¼ teaspoons active dry yeast 1¼ cups warm water (40-60 ) 2 tablespoons granulated sugar 3¼ cup all purpose flour 450g block mild cheddar cheese 1 teaspoon kosher salt ½ cup baking soda 1 large egg course salt Preheat oven to 232 C. Line a baking sheet with parchment paper or spray with cooking spray. Pour water into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. Meanwhile cut cheese into 36 even pieces, less than 12.5 g each. Fill an 8L pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with ¼ cup flour. Add flour and salt to mixer. Knead for 3-5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky. Place dough on floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center. Carefully pull each side over the cheese to create a cheese package then roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls. Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat. Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt. Bake for 8-10 minutes until the tops are browned. The ooey gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them. Enjoy! COOKS NOTE: You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
Piesangbrood Toutrek Kaasrolletjies Heerlik vir Braaivleis 1 pakkie deeg supermark kaas in blokkies gesny 1 eier geklits koppie suurroom 1/2 koppie bruinsuiker Maak die deeg bolletjies, vou blokkie kaas binne in toe Gooi helfte van die suurroom onder in pan, strooi bruinsuiker op rangskik die bolletjie mooi tot pan vol is, gooi ander helfte suurroom oor. Smeer liggies met geklitste eier Bak by 180 g vir + 20 min tot goudbruin
Bedien warm laat elkeen die broodjie tou-trek uitmekaar!!. Milk Loaf Ingredients: 143g fresh milk (I used full milk) 35g egg 25g caster sugar 5g salt 250g bread flour 4g Instant yeast 38g butter (unsalted, if using salted then reduce the salt) Method: 1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into the pan of the bread machine. Set to Dough function. Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue to let the bread machine do the kneading. Stop the machine after the kneading cycle. Re-start the machine and let the dough knead for another 10mins before stopping the machine. 2. Remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Let
proof for 60mins. 3. Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins. (this relaxing time is needed so that the dough will be easier to roll out and shaped). 4. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs. 5. Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs. 6. Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap. 7. Bake at pre-heated oven at 180 ~ 190 deg C for 30 to 35mins. 8. Unmould the bread immediately when removed from the oven. Let cool completely before slicing. Rye brood
600g meel 2 teelepels kitsgis 1teelepel sout 1 teelepel suiker en 430 ml louwarm water ek meng die sout en meel. Sit suurdeeg en suiker in maatbeker en maak vol met sterk louwarm water. Laat gis opborrel. Meng met meel en knie tot elasties. Rys vir 40 minute. Knie af en maak brood op na smaak. Soms buns. Soms pannetjie. Soms soos hier bo. Laat weer 30 minute rys. Bak by 200 grade Celsius vir 30 minute of tot gaar. Brood klink hol as jy daaraan klop 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 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. Bacon and corn Bread Bacon & Mielie(Corn) Bread Makes 1 standard loaf size 250g bacon, diced 2.5 (625ml) cups all purpose (cake) flour 2tsp (10ml) baking powder 1tbsn (15ml) sugar 1tsp (5ml) salt 4 large eggs
1/2 cup (125ml) butter, melted 1 cup (250ml) milk 1 tin (410g) whole corn kernels (drained) 1/2 tin (about 200g) cream style sweetcorn 1 cup cheddar cheese, grated Pre-heat the oven to 170 c and grease a standard size loaf tin. Fry the chopped bacon in a very hot pan until slightly crisp. Drain off any excess fat and set aside. Meanwhile, sift all the dry ingredients into a large mixing bowl. Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well. Fold in the corn and bacon and pour into the prepared loaf tin. Sprinkle the grated cheese over the loaf and place into the oven. Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down. Remove from the oven and allow to cool down for 5 minutes before removing from the tray.