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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
NAGEREG - TRADISONEEL (WARM)
PANNEKOEK, PLAATKOEKIES, WAFELS & JAFFELS
PANCAKES/ CRUMPETS/ WAFFLES / JAFFLES
HOENDER PASTEIE / CHICKEN PIES
PIES & COCKTAIL PIES
PATEES /SMERE & MOSTERD
PATE / SPREADS & MUSTARD
ROOMYS, NAGEREG SOUSE & VLA
RYS & STAMPMIELIES / RICE
SAMOOSAS / SPRINGROLLS & ANDER
SOSATIES EN WORS MAAK
TERTE & ROLKOEKE - SOET
TARTS & SWISS ROLLS - SWEET
TARTS - SAVOURY / QUICHE
UIT OUMA SE KOMBUIS
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
BLACK FOREST GATEAU PAN "CAKE" RECIPE (CRUMPET MIX)
Treat yourself to this Black Forest Gateau Pan 'Cake' recipe
1 packet Sasko Quick Treats Flapjack Mix
3 slabs dark chocolate (melted)
Mix together dry ingredients and in a separate bowl mix together wet ingredients. Add the wet to the dry and stir until combined
Put a large non-stick frying pan on medium heat and grease well.
Make large circular pancakes about 25cm wide by ladling the mixture into the centre of the pan and spreading it into a large circle using a spoon or spatula.
Once bubbles start to form turn the pancake carefully and lightly fry on the other side for about a minute, you will get about 5 large pancakes from the mixture
Set aside to cool
Pop the first pancake onto a serving dish, top with melted chocolate
Then a layer of whipped cream, then the raspberries
Repeat three times, leaving you with a layer of pan-cake on top. Top this with the remaining chocolate and berries
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK
CRUMPETS WITH HONEYCOMB BUTTER
• 2 tsp (7g/1 sachet) dried yeast
• 2 tsp caster sugar
• 1/2 cup (125ml) warm milk
• 1/2 cup (125ml) warm water
• 1 1/2 cups (225g) plain flour
• 1/2 tsp salt
• 1/2 cup (125ml) water, extra
• 1/2 tsp bicarbonate of soda
• 100g butter, softened
• 100g honeycomb, finely chopped
• Honey, to serve
Combine the yeast, sugar, milk and water in a medium bowl. Set aside in a warm, draught-free place for 10 minutes, or until foaming.
Combine the flour and salt in a large bowl. Make a well in the centre and add the milk mixture. Stir until well combined. Cover with plastic wrap and set aside for 1 hour or until mixture doubles in size.
Combine the extra water and bicarbonate of soda in a jug. Use a balloon whisk to whisk the flour mixture until it deflates to the original size. Gradually add the water mixture, whisking well between each addition, until well combined and smooth. Cover with plastic wrap and set aside for 30 minutes to rest.
Brush a large non-stick frying pan with oil to grease. Brush 5 egg rings with oil to lightly grease. Place frying pan over medium-low heat. Pour 2 tbs of mixture into the egg rings in pan and cook for 5 minutes or until bubbles rise to the surface and base is golden and top is set. Turn and cook for 1 minute or until lightly golden. Transfer to a wire rack. Continue in 2 more batches with remaining batter.
Combine butter and honeycomb in a bowl. Toast crumpets and place on serving plates. Dollop with honeycomb butter and drizzle with honey. Serve immediately.
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
10g active dry yeast
3 cups warm milk
¾ cup butter, melted
1 Tbs sugar (increase amount to ½ Cup if  making sweet waffles)
4 cups cake  flour
Dissolve yeast in the warm milk, then leave to  stand in a warm place until bubbling (about 10 minutes).
Add egg yolks,  butter, sugar, salt and vanilla to yeast mixture.
Stir in the flour until  batter is smooth.
Whisk egg whites until they form soft peaks.
Fold egg  whites into the batter; cover the bowl with a cloth and leave to rise until  doubled in volume.
Preheat the waffle iron.Brush with oil and spoon onto  center of iron.
Cook until golden and crispy and serve with topping of  choice
Bron: ~ Zola Nene ( Expresso and Pick a  Pay)
1 TBS fast acting yeast
¾ cup sugar crystals or broken sugar cubes
Mix all ingredients, except the butter and sugar crystals till dough forms
In a large bowl, knead the dough 4-5 minutes. Dough will seem dry, do not be tempted to add fluids.
Form a ball and cover with a towel, put aside, until double in size.
Add butter to the dough until completely incorporated. It may take a few minutes of kneading
Add the sugar crystals and knead till dough is soft
Form 8 balls and set aside on a tray. Cover for 15 minutes
Meanwhile heat waffle machine . Place the balls in the machine and cook till golden brown. 2-3 minutes
FOR THE HOT CHOCOLATE WAFFLES:
3/4 cups white whole wheat flour
3/4 cup oat flour
1/2 cup cocoa powder
3 tablespoons butter, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
1- 1 1/2 cups milk
FOR THE VANILLA BEAN CREME SYRUP:
seeds scraped from 1/2 vanilla pod (or 2 teaspoons vanilla extract)
1 1/2 cup mini marshmallows
1/2 cup jumbo chocolate chips
FOR THE HOT CHOCOLATE WAFFLES:
In a large bowl, beat together all ingredients for the waffles until smooth. Add enough milk to make the batter fairly thin, but not super runny. It shouldn't be thick and bloppy. Spoon into a hot waffle iron & bake according to mannufacturer instructions.
FOR THE VANILLA BEAN CREME SYRUP:
In a large saucepan, combine all ingredients. Heat over medium high heat, stirring constantly until steaming hot. Spoon over fresh waffles, topped with mini marshmallows and chocolate chips. The syrup should be hot enough to melt the marshmallows & chocolate chips, so shy away from having it pretty danged steamy.
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
4 tsp. baking powder
2 tbsp. granulated sugar
1 1/2 cups warm milk
1/3 cup butter, melted
In a large bowl, mix dry ingredients together. Set aside.
Preheat your waffle iron to desired temperature. In a separate bowl,
beat eggs, stir in milk, butter and vanilla. Pour the egg mixture into the flour
mixture. Beat until blended. Ladle the batter into the preheated waffle iron.
Cook the waffles until golden and crisp. Serve hot. Makes between 10 and 12
Plasing: Henriette Wessels 25/05/2013
1 box Betty Crocker® Supreme walnut brownie mix
1/4  cup vegetable oil
Whipped cream topping (from aerosol can) or frozen (thawed) whipped topping
(Waffle makers without a nonstick coating may need to be brushed with vegetable oil or
sprayed with cooking spray before batter for each waffle is added.)
In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
Pour slightly less than 3/4 cup batter onto center of hot waffle maker.
(Check manufacturer’s directions for recommended amount of batter.)
Close lid of waffle maker.
Bake about 5 minutes or until steaming stops.
Repeat with remaining batter.
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