SELFGEMAAKTE DEEG VIR SAMOOSAS (maak 3 4 ) ½ k koekmeel ½ k bruismeel ¼ k karringmelk ¼ k groente-olie ¼ t sout Meng al die bestanddele saam totdat dit n deeg vorm en knie 5 minute. Laat rus 15 minute. Maak 3 of 4 balletjies ongeveer so groot soos n gholfbal. Sit op meelbestrooide oppervlak. Druk die deeg plat en rol dan met roller tot baie dun en ongeveer 5 cm wyd en 25 cm tot 30 cm lank. Sny die kante reguit. Sit die vulsel op n hoek en vou in driehoekies toe soos hiernaas met die filodeeg. Bak 15 tot 20 minute in voorverhitte oond teen 200 C in n gesmeerde oondpan.
Snackle Recipe Snackle Recipe for salty fillings 1 egg 1/2 cup milk 1/2 cup water Pinch salt and pepper 1 cup flour Method Beat egg and water well together. Add flour salt and pepper. Beat very well preferably with electric mixer until well blended. If the dough is too thick a little water can be added. You can also add 1/2 teaspoon Marmite dissolved in a little cold water or meat extract to the dough for extra taste. You can also add a little curry to the dough if you are going to make a spicy filling. This dough is enough for 2 3 doz For sweet fillings leave out the pepper and add a little suger. In this case the dough might become too thin. Just add a little flour.
OORGOOI SLAP DEGIE VIR PASTEIE JY HET NODIG: 2 koppies koekmeel 1 el bakpoeier 1 koppie melk 1 koppie kookolie 3 eiers knypie sout 1 ui, in ringe gesny METODE: Klits die melk, kookolie en eiers saam. Voeg by jou meel, bakpoeier en sout by, klits goed tot gladde slap deeg. Gooi bo-oor gaar voorbereide pastei vleisl, druk paart uie ringe bo op die deeg vas, en bak vir ongeveer 30 min by voorverhitte oond van 180C tot mooi bruin
Shortbread cookies A versatile dough that makes beautiful shortbread cookies, or the perfect crust for a summer fruit tart or lemon meringue pie! Ingredients 6 Tbl butter 2 cups almond flour 1/3 cup granulated sweetener 1 tsp freshly grated lemon zest Instructions Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. To make a tart or pie crust: No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown. To make the cookies: Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2
inch thick cookies (if they crumble apart your dough isn t cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing. Homemade Puff pastry makes 1,2kg pastry which is enough for 1 family size pie Ingredients 500g butter, cubed 550g plain flour 5 ml Cream of Tartar 250 ml boiling water. pinch of salt Mix flour, salt and Cream of Tartar. Put butter in a separate bowl, add boiling water and let allow butter to melt completely, but it must still be lumpy. Add butter mixture to flour mixture and mix well, without over mixing. Pour out on a plate and leave fridge overnight. When needed, roll out on a floured surface and then use as indicated on your own recipe. This pastry freezes
exceptionally well. Source: RSG kortpad skilferkors Kortpad ~ Skilferkors vir pasteie 4 k koekmeel 2 tl kremetart knypie sout 350g koue botter 3 eiergele ongeveer 200 ml yskoue sonneblomolie 2 el koue botter, gerasper koppie sodawater Sif koekmeel, kremetart en sout saam. Vryf die 350 g botter in tot krummelrig. Klits eiergele liggies en meng met sodawater. Sny die eierwater in die meelmengsel en meng tot hanteerbare deeg. Draai die deeg in botterpapier toe en sit ongeveer 15 min in koelkas. Smeer die olie liggies op die werkvlak en rol die verkoelde deeg dun in n reghoek daarop uit moenie rek en trek. Strooi helfte van gerasperde botter daaroor. Vou die vier hoeke van reghoek na mekaar toe.
Draai deeg in botterpapier toe en sit 30 min lank in yskas. Rol deeg weer uit tot n reghoek en strooi orige botter oor. Vou weer toe en draai in botterpapier toe en hou in koelkas tot gebruik. Rol uit. Pizza dough Ingredients 1 kg white bread flour or Tipo 00 flour, or 800g strong white bread flour or Tipo 00 flour, plus 200g finely ground semolina flour 1 teaspoon fine sea salt 2 x 7 g dried yeast sachets 1 tablespoon golden caster sugar 4 tablespoons extra virgin olive oil 650 ml lukewarm water Win a year s subscription to Jamie magazine
This recipe is adapted from: Jamie at Home Method This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It s best made with Italian Tipo 00 flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it s a strong one that s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don t roll them out and leave them hanging around for a few hours, though if you are working in advance like this it s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge. Deegresepte vir pasteie Maggie Beer Suet Pastry 1 packet Tandaco suet mix 300 g plain flour 1 1/2 teaspoons of baking powder 200 ml water 1/2 teaspoon cracked peppercorns finely chopped Process suet mix,flour and baking powder in processor until combined. Place in a bowl and add water and pepper. Using hands, work mixture until smooth. Wrap in plastic wrap and refrigerate for 20 minutes. This pastry is nice with beef pies or lamb. Home made pastry. 120g plain flour 80 g wholemeal plain flour 50 g parmesan cheese 100 g butter 1 3 Tbsp iced water
Put flours in medium bowl and rub butter in so that it resembles breadcrumbs. Stir in the water and mix until dough come together. Turn out dough on to a lightly floured surface and form a ball.pit in fridge for 20 minutes to rest.rol out to your needs!! Maggie Beer s sour cream pastry INGREDIENTS 125ml sour cream 250g plain flour 200g unsalted butter chilled To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes. Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.