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  • CROISSANTS

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    CROISSANTS These are super soft and fluffy. Surprisingly easy to make as well. Combine: 100 ml of warm water ½ cup cake flour 2 teaspoons sugar 1 tablespoon yeast Mix separately: 70 g of melted butter ½ cup warm milk 1 whole egg 1 egg white (keep the egg yellow for brushing on top) Keep […]

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  • TANDOORI HOENDER MET PYNAPPEL

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    TANDOORI HOENDER MET PYNAPPEL 1 heel hoender Marinade: sap van 1 suurlemoen 2 ml fyn swartpeper 5 ml sout 2 groen brandrissies, fyn gekap 1 knoffelhuisie, gerasper 5 ml gemmerwortel, gerasper 15 ml fyngedrukte koljandersaad 30 ml room 15 ml olie 1 blik pynappelringe (440 g) in stroop Sny die hoender deur die borsbeen oop […]

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  • STEWED PEARS

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    STEWED PEARS 1 lemon 1 kg boiled pears 200 ml red wine or berry juice 400 ml water 1 cinnamon stick 100 g white sugar Wash the lemon, peel it thin and squeeze the lemon for the juice. Peel the pears; leave the small stew pears intact, cut the large ones in half and remove […]

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  • HANDIGE INLIGTING OM MAIZENA IN GEBAK TE GEBRUIK

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    HANDIGE INLIGTING OM MAIZENA IN GEBAK TE GEBRUIK Voeg Maizena by jou gebak vir ‘n ligter, krakeriger koekie, brosser deeg en donseriger koek. Voeg Maizena by deur net 1 deel Maizena by 3 dele koekmeel te voeg. Byvoorbeeld indien die totale koekmeel behoefte 120 ml is dan sal die verhouding 30 ml Maizena : 90 […]

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  • APPELTERT DE LUXE

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    APPELTERT DE LUXE 100 ml (100 g) margarien 250 ml (210 g) strooisuiker 2 eiers 190 ml (100 g) koekmeel 60 ml (35 g) Maizena 5 ml bakpoeier knippie sout ongeveer 3 ½ klein appeltjies, enige soort, geskil, ontpit en in skywe gesny 50 ml (50 g) botter 50 ml (40 g) bruinsuiker Room die […]

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  • ALTA SE PIESANGBROOD

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    ALTA SE PIESANGBROOD 125 ml botter of margarien 2 eiers 10 ml bakpoeier 10 ml vanilla geursel 250 ml suiker 500 ml koekmeel 4 tot 6 ryp piesangs 2.5 ml sout Room botter en suiker saam tot glad. Voeg vanilla geursel by. Voeg eiers een vir een by en klits goed. Druk piesang fyn met […]

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  • LEMOENPOEDING

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    LEMOENPOEDING Deeg: 1 koppie witsuiker ½ koppie botter 2 groot eiers, geskei 2 teelepels vanilla geursel 1 ½ koppie koekmeel 1 ¾ teelepel bakpoeier ½ koppie melk Sous: 1.5 liter 100% lemoensap 4 – 5 eetlepels suiker of na maak 4 groot lemoene se skil, gerasper 2 lemoene se sap Voorverhit die oond tot 180ºC […]

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  • CREAMY SMOKED MUSSEL SEAFOOD CASSEROLE

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    CREAMY SMOKED MUSSEL SEAFOOD CASSEROLE 4 – 6 fish fillets of your choice (I used monkfish and salmon but hake will work perfectly) salt and pepper to taste 15 ml olive oil ¼ onion, chopped 1 clove garlic, chopped ½ small tomato, chopped 75 g cooked prawns, optional 125 ml cream seasoning of your choice […]

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  • PASSION FRUIT ICED TEA

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    PASSION FRUIT ICED TEA 3 bags black tea 3 cups boiling water ¼ cup sugar 6 passion fruits (see note) Boil the water and then steep the tea bags in it for three to four minutes. Stir in the sugar until it has dissolved. Cut the passion fruits in half and scoop the pulp into […]

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  • BANOFFEE TERT

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    BANOFFEE TERT 1 pakkie gemmer beskuitjies bietjie gesmelte botter (gewoonlik so 80 – 100 ml) 1 blikkie karamel kondensmelk 3 eetlepels Sherry 3 piesangs 1 houer (250ml) “dessert cream” gold dust (opsioneel) karamel springmielies Maak die beskuitjies fyn en meng met die gesmelte botter. Skep dit in ‘n glasbak en druk effe plat met ‘n […]

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