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Suurlemoengegeurde malvapoeding - PDF Free Download
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Suurlemoengegeurde malvapoeding Manda Kahts Badenhorst Die TUKKA Spens ivm Ozziekaners Remix Suurlemoengegeurde malvapoeding Genoeg vir 8 mense Bereidingstyd: 15 minute Gaarmaaktyd: 30-35 minute POEDING 500 ml (2 k) koekmeel 1 ml (¼ t) sout 10 ml (2 t) bakpoeier 100 g botter 250 ml (1 k) suiker 2 eiers 50 ml (1/5 k) appelkooskonfyt fyn gerasperde skil van 2 suurlemoene 30 ml (2 e) suurlemoensap 5 ml (1 t) koeksoda 200 ml melk SOUS 200 ml suiker 10 ml (2 t) fyn gerasperde suurlemoenskil 250 ml (1 k) water
250 ml (1 k) room 80 g botter Voorverhit die oond tot 170 C. Smeer n oondvaste bak. Poeding Sif die meel, sout en bakpoeier saam. Klop die botter en suiker tot romerig. Voeg die eiers eeneen by klits goed ná elke byvoeging. Voeg die appelkooskonfyt, suurlemoenskil en -sap by die bottermengsel. Los die koeksoda in die melk op en voeg dit geleidelik om die beurt met die droë bestanddele by die bottermengsel. Meng om n beslag te vorm moet dit nie te veel meng nie. Giet die beslag in die voorbereide bak en bak sowat 25 minute. Stel die oondhitte laer tot 160 C as die poeding ná sowat 10 minute te donker begin bak. Laat dit sowat 5 minute afkoel. Sny die poeding in porsies en giet die warm sous oor die warm poeding. Sous Meng die suiker, suurlemoenskil, water en room in n kastrol en laat opkook. Voeg die botter by en kook nog 5 minute. Giet af deur n sif. Sit voor saam met room. Sticky banana and caramal pudding
A sweet and decadent dessert. Ingredients 50g butter 125ml milk 180ml sugar 2 large eggs 1 1/2cup self-raising flour sifted pinch of salt 2 bananas sliced sticky caramel sauce: 200ml sugar 250ml cream 50g butter 5ml caramel essence Method Preheat the oven to 180 C and melt the butter in the milk in a small saucepan. Cream the sugar and eggs until thick. Whisk the warm milk mixture into the sugar and egg mixture together. Fold the milk and egg mixture simultaneously with the flour and salt until well combined. Pour the batter into a medium greased pie plate or Pyrex dish. Place the bananas on top of the batter and push them in slightly. Bake for 20 minutes at 180 C then reduce heat to 160 C and
bake for a further 20 minutes or until tart is golden brown on top. Spice things up with 1 tsp ground cinnamon if you like. To make the caramel sauce: Melt sugar and cream together, bring to the boil, then gently simmer uncovered until golden in colour (not brown) will take +- 15 minutes. Stir occasionally and keep a watchful eye on the pot. Add caramel essence. Pour sauce over warm pudding and prick with a fork whilst doing so to absorb the sauce. You can use apple top of you like!! BAKED LEMON PUDDING INGREDIENTS 100 ml butter 100 g castor sugar 2 large eggs seperated 250 ml self raising flour pinch of salt grated rind and juice of 1 large lemon 500 ml milk METHOD Beat butter and sugar until light and creamy, then beat in
yolks very well. Sift flour and salt together. Beat egg whites until stiff peacks form. Fold flour into yolk mixture with lemon rind and juice and 250ml milk. Fold egg whites in lightly, then stir in remaining milk. Pour into a well greased ovenproof dish and bake at 180 degrees C for 30-40 min, or until well risen. Foto: Brineel du Toit Riana Du Plessis THE CAPE MALAY COOKBOOK Taai dadel Brandewyn Toffie Poeding Taai Dadel Brandewyn Toffie Poeding ~ deur: jpetro bestanddele: 1/2 kop kookwater 3/4 koppie dadels, gekap 1/2 tl koeksoda 4 el botter 2 el appelkooskonfyt 8 el bruinsuiker 1 groot eier 1 en 1/2 kop koekmeel, gesif 1 tl bakpoeier knypie sout
1/2 tl fyn kaneel 1/4 tl gemmer 1/4 tl neutmuskaat handvol pekanneute, fyn gekap stuk van lemoen se skil, baie fyn gerasper Vir die brandewyn sous: 2 kop bruinsuiker 4 el botter 1 stok kaneel 1 kop water 1/2 kop brandewyn 3 el gouestroop 1 tl vanieljegeursel knypie sout So gemaak: Voorverhit die oond na 180 C. Plaas die 1/2 kop kookwater en dadels in n kastrol en bring tot kookpunt. Kook vinnig vir 2 min, verwyder van die hitte Voeg die koeksoda by en meng goed. Laat afkoel. Room die botter, suiker en eier tot glad. Voeg die meel, bakpoeier, sout, kaneel,konfyt, gemmer en neutmuskaat en vou in die botter mengsel. Voeg die afgekoelde dadels neute en lemoenskil en meng tot goed gemeng. Gooi in gesmeerde diep oonvaste bak Bak vir 35 tot 40 minute, of tot die middel terug spring as jy vinger druk maak. Sous: Om die brandewyn sous te maak, verhit die suiker, botter, kaneel en water in n kastrol tot die suiker opgelos is. Voeg die brandewyn, stroop, vanieljegeursel en sout, bring tot kookpunt, kook minuut of twee Gooi die warm brandewyn sous oor die poeding sodra uit oond kom, laat rus vir 30 min Bedien met vla of roomys.
Apple Strudel 2 sheets of Puff Pastry Defristed 1 beaten Egg Apple filling; Combine in a bowl; 800 g apple Pie Filling, 6 tbsp sultanas; 6 tbsp Almond Flour. Lay the two sheets of pastry on a flat surface.spoon half of the apple mixture over the bottom half of each sheet leaving a 2 cm border. Roll each sheet into log and place each seam side down, on a baking tray lined with baking paper. With a sharp knife gently slice 4 5 slits in the top of each Strudel. Brush pastry with egg and bake in preheated oven for 25 35 minutes. Serve with custard and vanilla ice cream. Enjoy!! Lezaan se brood en botter poeding Lezaan Boleslawsky (8 10 porsies) 4 6 croissants (hang af van die grootte) 4 eetlepels (60 ml) botter + ekstra vir smeer 3 koppies (750 ml) melk 1 koppie (250 ml) room
4 eiers ½ koppie (100 g) suiker Verhit oond tot 180 C. Smeer n vuurvaste plat bak mildelik met botter of margarien. sny croissants in skywe van 1 cm dik. pak in lae in gesmeerde bak. smelt botter en gooi melk en room by. Klits eiers tot lig en romerig en voeg suiker by. Klits deeglik. Meng eiermengsel met melkmengsel. Gooi mengsel oor croissants. Laat staan vir ongeveer 1 uur sodat die melkmengsel in die croissants kan intrek. plaas in warm oond en bak vir 40 minute. Bolaag 2 koppies (400 g) suiker 1 koppie (250 ml) botter 2 eiers 5 ml vanieljegeursel 1 koppie (100 g) pekanneute gebreek met rolstok om kleiner stukkies te kry 1 koppie (250 ml) choc chip -sjokoladestukkies ½ koppie (125 ml) goue stroop Klits eerste 4 bestanddele saam en smeer oor warm, gebakte poeding. strooi pekanneute oor en dan die choc chip - stukkies. Plaas terug in oond en bak nog 20 minute. Haal nagereg uit oond en drup goue stroop met n lepel in n dun straaltjie bo-oor. sit voor met vla, sjokolade- of vanieljeroomys of room. 3 ingredients Fruit Cake
Ingredients 750ml Iced Coffee 1kg mixed fruit 2 cups Self Raising flour Method Soak mixed fruit in the Iced Coffee for 24 hours. Add Self Raising flour and mix well. Bake in a lined 8 inch (20cm) square tin. Bake at 150 degrees Celsius for 1 hour. Apple Cake with Vanilla Sauce
For Apple cake 2 cups sugar 1/2 cup softened butter 2 eggs 4 large apples, cored and grated 2 cups all-purpose flour 1 teaspoon soda 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1 cup chopped nuts (optional- I leave them out) For Vanilla Sauce (Makes 3/4 cup.) 1 cup water 1/2 cup sugar 1 tablespoon cornstarch 2 tablespoons butter 2 teaspoons vanilla extract pinch salt Apple Cake Directions Cream together sugar and butter. Add eggs one at time. Add grated apples. Sift together flour, soda, salt, cinnamon, and nutmeg. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)
Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection) Vanilla Sauce Directions Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy! Klapper en suurlemoenpoeding!! Klapper-en-suurlemoenpoeding in 15 minute! Bereidingstyd: 10 minute Genoeg vir: 6 Baktyd: 13-15 minute 125g (125ml) botter
320g (380ml) suiker 3 groot eiers 150g (270ml) koekmeel 15ml bakpoeier 155g (500ml) droë klapper 10ml gerasperde suurlemoenskil 1 Sit die botter, die helfte van die suiker, die eiers en 250ml louwarm water in n bak en meng goed. 2 Voeg die meel, bakpoeier en klapper by en roer goed tot gemeng. Gooi in n gesmeerde ronde of vierkantige mikrogolfbestande skottel. 3 Sit die skottel bo-op n onderstebo piering in die mikrogolf en maak vir agt tot 10 minute gaar op volle krag. Haal uit die oond en laat staan vir 10 minute. 4 Sit die res van die suiker, die suurlemoenskil en 375ml water in n mikrogolfbestande beker en mikrogolf vir vyf minute op volle krag. Haal uit die oond en gooi oor die poeding. Geniet warm of koud met vla of roomys. Variasie Maak n klapper-en-amandel-variasie van dié poeding deur die gerasperde suurlemoenskil weg te laat en 5ml amandelgeursel by te voeg. Strooi geroosterde amandelvlokkies oor wanneer jy die poeding uit die mikrogolf haal. WENKE Die poeding lyk dalk nie gaar as jy dit uit die oond haal nie. Laat dit staan dit sal na n paar minute stol. Gooi die suurlemoenstroop oor die poeding terwyl dit nog warm is sodat dit goed kan intrek. Die poeding smaak op sy lekkerste vars gebak.
Lemon Butter (Curd) Marisa Olivier When life gives you lemons, make Lemon Butter! Lemon Butter (Curd) * Half a cup of butter * 3 large lemons * Half a cup of sugar * 3 free range eggs Melt Butter. In a separate bowl, beat eggs until frothy, then juice the 3 lemons. Add the juice, eggs and sugar to the butter and cook on a gentle heat until thick. Pour into a jar and store in the fridge. Perfect for our little lemon cheesecakes, cupcakes, on top of scones, jam drops & much, much more! Optional: Grate in the zest of a lemon. For passionfruit butter, omit the lemon zest and use 1/2 cup passion fruit pulp and half a cup of lemon juice.