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WATERTAND RESEPTE VIR OUD EN JONK
Waar ons almal hou van kosmaak en bak!
BARBEQUE AND BARBEQUE SIDE DISHES
BRAAI BYKOSSE - BROOD, ROOSTERKOEK & PASTEIE
BRAAI - AARTAPPEL & GROENTE GEREGTE
BRAAI - PAP, PAPTERTE & POFFERS
DOPPIES & VULSELS VIR KLEIN TERTJIES
DRINKGOED - SKOMMELS, YSTEE EN KOFFIE
CANNING - VEGETABLES & PESTO RECIPES
KOEKSISTERS, SNACKLE, POFFERS & ECLAIRS
MAALVLEIS - FRIKKADELLE, PATTIES & VLEISBROODJIES
PANNEKOEK, PLAATKOEKIES, WAFELS & JAFFELS
ROOMYS, NAGEREG SOUSE & VLA
TERTE & ROLKOEKE - SOET
TARTS & SWISS ROLLS - SWEET
OUMA SE KOMBUIS - KOEKE, KLEIN KOEKIES, TERTE, TERTJIES & NAGEREG
VINGER HAPPIES EN DOOPSOUSE
MEAT - LIVER / AFVAL
WORS & WORS GEREGTE
VIERVOET KINDERS / DOGGY TREATS
KREATIEWE IDEES EN FOTOS
TAFEL VERSIERINGS / ANDER OULIKE IDEES
SPESIALE BOODSKAPPE & GEBEURE
NOTA: Die deeg is baie baie sag, ek het dit in die vrieskas gesit en uit die vrieskas uitgewerk. Toe het dit beter gegaan, Ek moet dit een een doen wat die deeg word weer sag so ek maak een en sit dit dadelik op my bak pannetjie.
1 ¾ cup flour
½ cup confectioners sugar
½ tsp peppermint extract
red food colouring (gel works best)
Cream together sugar, butter and peppermint extract with a mixer until they are nice and fluffy. Next add your cornstarch and flour and mix well. Separate the dough into two equal parts and place each in a bowl. Take one half and mix in enough food colouring to get the shade of red you desire. Now you can wrap both in plastic wrap and chill until they are pliable, about 20 minutes.
Preheat oven to 175 grade C.
Now for the creative part! You can do this several ways, but this is how we did it. Take your tinted and untinted dough and using a melon baller or scooper, divide each dough into balls for rolling. You can roll one of each colour into a thin tube. After one colour of each is done, twist them together and shape into a candy cane. This may seem easy at first, but you may need to give it a couple of tries to get it right. If the dough get too soft, put it back in the fridge for 10 minutes.
Once your done with all the dough, place them on a baking sheet lined with parchment paper. Place sheets in the oven for 20-25 minutes. Make sure that these do not burn. They should be checked on often. You will know that they are done once they become firm but not “browned”
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
500g Frozen spinach, thawed
30g packet dried vegetable soup
salt and pepper to taste
bread bowl of your choice
In a large bowl add spinach, ricotta cheese, sour cream and packet of dried soup mix. Stir until all ingredients are blended together.
Season with salt and pepper.
Add spinach and ricotta mixture into the bread bowl.
Serve with the cubes of bread you cut earlier.
Bron: Create in the Kitchen
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
CRESCENT ROLL DOUGH IN THE BREAD MACHINE
NOTA: Hierdie Crescent roll deeg is heerlik sag en baie lekker om mee te werk.
Het een gisteraand op die tafel gelos om te sien wat dit maak.
Was nog net so sag soos gisteraand.
CRESCENT ROLL DOUGH (IN THE BREAD MACHINE)
1 cup warm milk
1/2 cup butter, melted
1/4 ounce active dry yeast or 2 1/2 teaspoons instant yeast
IN THE BREAD MACHINE
Place ingredients in bread machine in above order and choose the dough cycle.
Divide the dough in half.
Roll each half into a 9" round circle.
Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want.
Starting with the wide end, roll up each wedge.
Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size.
Bake at 375 for 12 minutes.
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture.
Mix in flour, 2 cups at a time.
Cover with wax paper and let dough stand at room temperature overnight.
In the morning, divide the dough in half.
Roll each half into a 9" round circle.
Spread cutter on circle and cut each round into 8 or 12 pie-shaped wedges.
Roll up each wedge starting from wide end.
Place on greased cookie sheets and let stand until ready to bake. Bake at 375 for 12 minutes.
Roll up each wedge, place on a greased baking pan (cookie sheet) or on greased wax paper.
Place pan in freezer for about an hour. When dough is frozen, put into freezer safe Ziplock bags.
To bake, remove rolls from bag, place them on a greased baking pan to defrost and to give time to rise (about 2 hours). After dough has doubled, bake at 375 for 12 minutes.
Preparation time does not allow the 1 1/2 hours dough cycle or 2 hours needed to rise.
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
2 teaspoons dry instant yeast
1 tablespoon sugar or honey
1/3 cup warm milk
2 cup all-purpose flour, plus extra for kneading and flouring
2 eggs, lightly beaten
1/2 warm milk (extra)
2 tablespoons olive oil
1/2 teaspoon vinegar or lemon juice
4 oz (1/2 cup) butter, melted and cooled
Dissolve yeast and sugar in 1/3 cup warm milk, cover and leave in a warm place to rise 10 minutes.
In another bowl, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead for about 10 minutes until it becomes a soft, pliable dough. Place in a greased bowl, cover with a towel and leave to rise in a warm place until doubled in volume – about an hour.
Punch risen dough and transfer on a floured surface, divide dough into 2 equal parts. Divide each of these again into 4, so you have 8 pieces of dough altogether.
Roll each piece of dough out into a roughly rectangular shape with a thickness of 3-5 mm. Brush cooled, melted butter over each piece. Set aside remaining butter for later.
Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
Cut each roll into three pieces in this way – slice at both ends of the roll about 1.5 inch long each, and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
Preheat oven to 350F. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
Beat the yolk with the milk with a fork to form a glaze and brush top of the bread with the glaze. (You can sprinkle with sesame seeds or other dry toppings at this point.) Bake bread for 20-30 minutes, reducing the temperature to 300F after 10 minutes in the oven.
Brush bread with melted butter as soon as it comes out of the oven, cover with a towel and leave to cool for 10-15 minutes before eating.
Bron: This recipe in Bulgarian from Eva Toneva
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
4 to 4 ½ cups bread flour
2 packages (¼ ounce each) active dry yeast
1 ½ teaspoons salt
¼ cup butter, cubed
2-3 drops red food coloring
Preheat oven to 180°C (350°F)
In a large bowl, combine 2 cups flour, sugar, yeast and salt
In a small saucepan, heat the milk, water and butter
Add to dry ingredients beat just until moistened
Beat in the eggs until smooth stir in enough remaining flour to form stiff dough
Turn onto a floured surface knead until smooth and elastic, about 6-8 min
Place in a greased bowl, turning once to grease top
Cover and let rise in a warm place until doubled, about 1 hour
Punch dough down turn onto a lightly floured surface
Divide into two portions, one slightly larger than the other
Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat
Divide the smaller portion in half, shape and flatten one half into a beard
Using scissors or a pizza cutter, cut into strips of top
Position on Santa's face twist and curl strips if desired
Use the remaining dough for the mustache, nose, hat pom-pom and brim
Shape portion of dough into a mustache flatten and cut the ends into small strips place above beard
Place a small ball above mustache for nose fold tip of hat over and add another ball for pom-pom roll out a narrow piece of dough to create a hat brim position under hat
With a scissors, cut two slits for eyes insert raisins into slits
In separate small bowls, beat egg each yolk add red food coloring to one yolk carefully brush over hat, nose and cheeks
Brush plain yolk over remaining dough
Cover loosely with foil Bake for 15 min
Uncover; bake 10-12 min longer or until golden brown
Cool on a wire rack
Bron: Medical Nursing Care
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
Pak Puff Pastry (in repies gesny)
Draai die puff pastry resepies oor die worsie (kruis en dwars) en bo net rondom. Gebruik 2 stukkies deeg vir die ogies
Verf die deeg met bietjie eier en melk
Bak vir 20 min by 150°C tot die deeg ligbruin verkleur
Laat afkoel en bedien met 'n lekker doopsous
Foto & Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
2 cans (397g) Condensed Milk
160 ml (2/3 cup) gelatine
5 pkt jelly different colours
Combine both cans of Condensed Milk with 450 ml (1 ¾ cup) boiling water.
Add 60 ml (1/4 cup) of the gelatine to another 450 ml (1 ¾ cup) boiling water. Stir until dissolved. Add to the milk mixture. Allow to cool slightly.
Place each packet of jelly in a separate bowl.
Add 20 ml (4 tsp) gelatine and 300 ml (1 ¼ cup) boiling water to each flavour. Stir until dissolved. Allow to cool.
Using a 33 X 22 cm container, pour one of the jellies into the container and allow to set in fridge or freezer (5-10 minutes).
Pour in ¼ of the condensed milk mixture and allow to set.
Add another jelly layer an allow that to set, Continue layering until you have 4 condensed milk layers and 5 jelly layers.
Allow to set for a further 30 minutes in the fridge. Cut into fingers.
You’ll be surprised how easy this is to make!
For convenience make it while you’re busy in the kitchen – each layer takes only 5-10 minutes to set!
Bron: Resep per email ontvang / Bron Onbekend
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
RICE KRISPIE CHRISTMAS TREE
RICE KRISPIE CHRISTMAS TREE
NOTA: Ek het die Reese's Peanut Butter Cups vervang met net sjokolade wat ek gesmelt het en laat set het in Mini papier kolwyntjies.
Jy kan die boompie versier nes jy wil ek het net strooisuiker gekleur met rooi koek kleursel en gemeng en oor gesif.
6 cups - Rice Krispie Cereal
10 oz of mini marshmallows (280 gram)
Sprinkles ( Holiday Themed)
3 Tablespoons of Butter ( Unsalted )
Reese's Peanut Butter Cups
In a microwave safe bowl - place marshmallows and butter
Heat for about 1 minutes - stir and the mixture is smooth add about 8 drops of green food dye - mix
Add cereal and mix until well combined
Place cereal in greased funnel and decorate
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
1 cup butter/Margarine, softened
1 cup confectioner’s sugar (icing sugar)
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups plain flour
1 teaspoon baking powder
¾ cup whole almonds
Combine the butter, sugar, egg almond –vanilla extract in a mixing bowl. Beat together with an electric mixer,
Gradually add the flour, baking powder and salt, continually beating, refrigerate 30 minutes.
(Na ek die uit die yskas uitgehaal het het ek my groen kleursel by gemeng)
Remove dough from refrigerator in small amounts. Scoop one heaping teaspoon at a time. Roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the centre of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger like appearance. Arrange the shaped cookie on the baking sheets.
Bake in the preheated oven until the cookie are slightly golden in colour about 15 minutes.
Remove the almond from the end of each cookie, squeeze a small amount of red decorating gel into the cavity, replace the almond to cause the gel to ooze out around the tip of the cookie.
Ek het wit sjokolade met een eetlepel room seker so 20 ml rooi kleursel bymekaar gegooi en in mikrogolf gesmelt vir die end van die vinger sodat dit lyk soos bloed en weer van daar die sjokolade mengsel oor die naels ook laat drup,
Plasing: Joey Krüger/WATERTAND RESEPTE VIR OUD EN JONK
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
375 gr of boiled spinach
90 gr of grated Parmesan
Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
Unwrap your dough from the plastic and divide it into two equal parts.
Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
Distribute the filling on the circle that was just sprinkled with breadcrumbs.
Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough.
Sprinkle the filling with grated Parmesan.
Now, cover with the second circle of dough
Seal the edges with your hands, and then use a fork to press.
Place a small bowl in the middle of the pie and press lightly to make an indentation.
Use your fork to press lightly.
Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center.
Twist each slice and continue until each slice is twisted.
Bake the spinach pie at 180°C for 30 minutes or until golden
Bron: Best Yummly Recipes
Plasing: Andy Anderson / WATERTAND RESEPTE VIR OUD EN JONK
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