BUTTER
BUTTER (CUP to STICKS to OUNCES to GRAMS)
1 cup butter = 2 sticks = 8 ounces = 230 grams
BUTTER OR MARGARINE CONVERSIONS FROM CUP TO GR
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams
BUTTER (CUP to STICKS to OUNCES to GRAMS)
1 cup butter = 2 sticks = 8 ounces = 230 grams
BUTTER OR MARGARINE CONVERSIONS FROM CUP TO GR
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams
CONVERSION TABLES
CONVERSION TABLES
CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)
1 tablespoon = 15 ml
1 teaspoon = 5 ml
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
CUP to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons
OUNCES to GRAMS
1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms
POUNDS to GRAMS
1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CONVERSION TABLES
CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)
1 tablespoon = 15 ml
1 teaspoon = 5 ml
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
CUP to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons
OUNCES to GRAMS
1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms
POUNDS to GRAMS
1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
COVERSIONS DRY INGREDIENTS
CONVERSIONS FLOUR CUP TO GR
1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams
GRANULATED SUGAR
1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams
BROWN SUGAR
1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams
COCOA
1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams
CORNSTARCH
1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams
POWDERED SUGAR
1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams
BAKING POWDER
2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram
BAKING SODA and TABLE SALT
2 teaspoons baking soda (or salt) = 14 grams
1+3/4 teaspoons baking soda (or salt) = 12 grams
1+1/2 teaspoons baking soda (or salt) = 10 grams
1+1/4 teaspoons baking soda (or salt) = 9 grams
1 teaspoon baking soda (or salt) = 8 grams
3/4 teaspoon baking soda (or salt) = 5-6 grams
1/2 teaspoon baking soda (or salt) = 4 grams
1/4 teaspoon baking soda (or salt) = 2 grams
CONVERSIONS FLOUR CUP TO GR
1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams
GRANULATED SUGAR
1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams
BROWN SUGAR
1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams
COCOA
1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams
CORNSTARCH
1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams
POWDERED SUGAR
1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams
BAKING POWDER
2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram
BAKING SODA and TABLE SALT
2 teaspoons baking soda (or salt) = 14 grams
1+3/4 teaspoons baking soda (or salt) = 12 grams
1+1/2 teaspoons baking soda (or salt) = 10 grams
1+1/4 teaspoons baking soda (or salt) = 9 grams
1 teaspoon baking soda (or salt) = 8 grams
3/4 teaspoon baking soda (or salt) = 5-6 grams
1/2 teaspoon baking soda (or salt) = 4 grams
1/4 teaspoon baking soda (or salt) = 2 grams
CONVERSIONS WET INGREDIENTS CUP TO GR
YOGURT
1 cup yogurt = 235 grams
3/4 cup yogurt = 175 grams
2/3 cup yogurt = 155 grams
1/2 cup yogurt = 120 grams
1/3 cup yogurt = 80 grams
1/4 cup yogurt = 60 grams
1 tablespoon yogurt = 15 grams
MILK
1 cup milk = 245 grams
3/4 cup milk = 185 grams
2/3 cup milk = 165 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams
HEAVY CREAM
1 cup heavy cream = 235 grams
3/4 cup heavy cream = 175 grams
2/3 cup heavy cream = 155 grams
1/2 cup heavy cream = 115 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams
VOLUME & VLOEISTOF
¼ pint = 125 ml = ½ k
½ pint = 250 ml = 1 k
¾ pint = 375 ml = 1 ½ k
1 kwart = 1 Lt = 4 k
4 e = 60 ml = ¼ k
1 e = 15 ml
½ t = 3 ml
1 t = 5 ml
YOGURT
1 cup yogurt = 235 grams
3/4 cup yogurt = 175 grams
2/3 cup yogurt = 155 grams
1/2 cup yogurt = 120 grams
1/3 cup yogurt = 80 grams
1/4 cup yogurt = 60 grams
1 tablespoon yogurt = 15 grams
MILK
1 cup milk = 245 grams
3/4 cup milk = 185 grams
2/3 cup milk = 165 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams
HEAVY CREAM
1 cup heavy cream = 235 grams
3/4 cup heavy cream = 175 grams
2/3 cup heavy cream = 155 grams
1/2 cup heavy cream = 115 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams
VOLUME & VLOEISTOF
¼ pint = 125 ml = ½ k
½ pint = 250 ml = 1 k
¾ pint = 375 ml = 1 ½ k
1 kwart = 1 Lt = 4 k
4 e = 60 ml = ¼ k
1 e = 15 ml
½ t = 3 ml
1 t = 5 ml
GEWIGTE
GEWIGTE
1 ons = 30g = 2 e
2 onse = 60g = 4 e
3 onse = 85g = 6 e
4 onse =125g = 8 e
1 Ib = 450g
SUIKER WIT / BRUIN
1 ons = 30g = 25 ml
2 onse = 60g = 50 ml
4 onse = 125g = 100ml
SUIKER / VERSIER
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250ml
BROODMEEL / KOEKMEEL
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250 ml
BOTTER / MARGARIEN
1 ons = 30g = 35 ml
2 onse = 60g = 60 ml
4 onse = 125g = 120ml
GEWIGTE
1 ons = 30g = 2 e
2 onse = 60g = 4 e
3 onse = 85g = 6 e
4 onse =125g = 8 e
1 Ib = 450g
SUIKER WIT / BRUIN
1 ons = 30g = 25 ml
2 onse = 60g = 50 ml
4 onse = 125g = 100ml
SUIKER / VERSIER
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250ml
BROODMEEL / KOEKMEEL
1 ons = 30g = 60 ml
2 onse = 60g = 125ml
4 onse = 125g = 250 ml
BOTTER / MARGARIEN
1 ons = 30g = 35 ml
2 onse = 60g = 60 ml
4 onse = 125g = 120ml
METRIC CONVERSIONS ON OLD RECIPES
VOLUME LIQUID
TEASPOONS
¼ teaspoon 2 ml
½ teaspoon 3 ml
1 teaspoon 5 ml
2 teaspoon 10 ml
TABLESPOONS
1 tablespoon 15 ml
2 tablespoons 30 ml
3 tablespoons 45 ml
4 tablespoons 60 ml
CUPS
¼ cup 60 ml
1/3 cup 80 ml
½ cup 125 ml
¾ cup 200 ml
1 cup 250 ml
1 ½ cup 375 ml
2 cups 500 ml
4 cups 1000 ml (1 litre)
VOLUME LIQUID
TEASPOONS
¼ teaspoon 2 ml
½ teaspoon 3 ml
1 teaspoon 5 ml
2 teaspoon 10 ml
TABLESPOONS
1 tablespoon 15 ml
2 tablespoons 30 ml
3 tablespoons 45 ml
4 tablespoons 60 ml
CUPS
¼ cup 60 ml
1/3 cup 80 ml
½ cup 125 ml
¾ cup 200 ml
1 cup 250 ml
1 ½ cup 375 ml
2 cups 500 ml
4 cups 1000 ml (1 litre)
METRIC IMPERIAL
METRIC IMPERIAL
LIQUID MEASURES
30 ml -1 fluid oz
60 ml -2 fluid oz
100 ml - 3 fluid oz
125 ml -4 fluid oz
150 ml -5 fluid oz (¼ pint /1 gill)
190 ml -6 fluid oz
250 ml - 8 fluid oz
300 ml -10 fluid oz (½ pint)
500 ml -16 fluid oz
600 ml -20 fluid oz (1 pint)
1000 ml -(1 litre) 1 ¾ pints
METRIC IMPERIAL
DRY MEASURES
15 g -½ oz
30 g -1 oz
60 g -2 oz
90 g - 3 oz
125 g - 4 oz ¼ lb)
155 g - 5 oz
185 g -6 oz
220 g -7 oz
250 g -8 oz (½ lb)
280 g -9 oz
315 g -10 oz
345 g -11 oz
375 g -12 oz (¾ lb)
410 g -13 oz
440 g -14 oz
470 g -15 oz
500 g -16 oz (1 lb)
750 g -24 oz (1 ½ lb)
1 kg -320 oz (2 lb)
METRIC IMPERIAL
LIQUID MEASURES
30 ml -1 fluid oz
60 ml -2 fluid oz
100 ml - 3 fluid oz
125 ml -4 fluid oz
150 ml -5 fluid oz (¼ pint /1 gill)
190 ml -6 fluid oz
250 ml - 8 fluid oz
300 ml -10 fluid oz (½ pint)
500 ml -16 fluid oz
600 ml -20 fluid oz (1 pint)
1000 ml -(1 litre) 1 ¾ pints
METRIC IMPERIAL
DRY MEASURES
15 g -½ oz
30 g -1 oz
60 g -2 oz
90 g - 3 oz
125 g - 4 oz ¼ lb)
155 g - 5 oz
185 g -6 oz
220 g -7 oz
250 g -8 oz (½ lb)
280 g -9 oz
315 g -10 oz
345 g -11 oz
375 g -12 oz (¾ lb)
410 g -13 oz
440 g -14 oz
470 g -15 oz
500 g -16 oz (1 lb)
750 g -24 oz (1 ½ lb)
1 kg -320 oz (2 lb)
OOND TEMPERATURE EN ANDER
OOND TEMPERATURE OP OUER RESEPTE
BAIE KOEL = 100°C-120°C
KOEL = 140°C-160°C
MATIG = 180°C
MATIG WARM = 200°C
WARM = 220°C-240°C
BAIE WARM = 260°C
OONDTEMPERATURE (GAS INGESLUIT)
KOEL - 150°C = 300° F- = Gas 2
MATIG KOEL = 160°C = 325° F = Gas 3
MATIG = 180°C = 350°F = Gas 4
MATIG WARM = 190° C = 375° F- = Gas 5
TAAMLIK WARM = 200°C- = 400° F = Gas 6
WARM = 220°C- = 435° F = Gas 7
BAIE WARM = 230°C = 450°F = Gas 8
GRADE CELSIUS[°C] GRADE FAHRENHEIT[°F]
120°C = 250°F
135°C = 275°F
140°C = 285°F
150°C = 300°F
160°C = 320°F
165°C = 325°F
180°C = 350°F
190°C = 375°F
200°C = 400°F
220°C = 425°F
225°C = 435°F
230°C = 450°F
245°C = 475°F
260°C = 500°F
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
OOND TEMPERATURE OP OUER RESEPTE
BAIE KOEL = 100°C-120°C
KOEL = 140°C-160°C
MATIG = 180°C
MATIG WARM = 200°C
WARM = 220°C-240°C
BAIE WARM = 260°C
OONDTEMPERATURE (GAS INGESLUIT)
KOEL - 150°C = 300° F- = Gas 2
MATIG KOEL = 160°C = 325° F = Gas 3
MATIG = 180°C = 350°F = Gas 4
MATIG WARM = 190° C = 375° F- = Gas 5
TAAMLIK WARM = 200°C- = 400° F = Gas 6
WARM = 220°C- = 435° F = Gas 7
BAIE WARM = 230°C = 450°F = Gas 8
GRADE CELSIUS[°C] GRADE FAHRENHEIT[°F]
120°C = 250°F
135°C = 275°F
140°C = 285°F
150°C = 300°F
160°C = 320°F
165°C = 325°F
180°C = 350°F
190°C = 375°F
200°C = 400°F
220°C = 425°F
225°C = 435°F
230°C = 450°F
245°C = 475°F
260°C = 500°F
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
VERVANGINGS
VERVANGINGS:
BAKPOEIER
Vervang met 20g bakpoeier met 10ml kremetart en 5ml koeksoda.
BRUISMEEL (250ml)
Vervang met 240ml koekmeelblom, 7ml bakpoeier en 2ml sout.
BRUISMEEL
Om die ware bruismeel te maak sif die volgende bestanddele 4 keer saam: 5 koppies koekmeel, 4 tl kremetart en 2 tl koeksoda
SUURLEMOENSAP (5ml)
Vervang met 2ml asyn.
DUN ROOM (250ml)
Vervang met 250ml onverdunde ingedampte melk.
DIK ROOM (250ml)
Vervang met 170ml karringmelk en 80ml olie.
JOGHURT (250ml)
Vervang met 250ml suurmelk of karringmelk.
KARRINGMELK (250ml)
Een koppie melk met 1¾ eetlepels kremetart of 1 eetlepel wit asyn
of
1 eetlepel suurlemoensap. Die melk sal begin skif. Roer goed voor gebruik.
of
‘n Mens kan gewone ¾ koppie jogurt met ¼ koppie melk meng en dit gebruik om karringmelk te vervang.
PLAASVERVANGERS:
230g botter - 220ml kookolie
15ml mielieblom - 30ml koekmeel
250ml bruismeel - 250ml koekmeel+ 5ml bakpoeier.
20ml bakpoeier - 10ml kremetrat + 5ml koeksoda.
5ml kremetart - 15ml suurlemoensap of asyn of 3ml wynsteensuur.
10g kitsgis - 25g blokkie vars gis
250ml suiker - 200ml gouestroop of heuning.
250ml suurmelk\room - 250ml melk + 20ml suurlemoensap of 15ml asyn.
250ml jogurt - 250ml karringmelk 250ml vars room - 185ml melk + 65ml botter.
1 heel eier - 30ml water + 3ml bakpoeier. (In koeke of koekies) – of 1 eierwit + 10ml kookolie.
5ml suurlemoensap - 3ml asyn
30g onversoete sjokolade - 50-60ml kakao + 10ml botter.
Bron: Geraldene du Plessis/ Dalene Brits
VERVANGINGS:
BAKPOEIER
Vervang met 20g bakpoeier met 10ml kremetart en 5ml koeksoda.
BRUISMEEL (250ml)
Vervang met 240ml koekmeelblom, 7ml bakpoeier en 2ml sout.
BRUISMEEL
Om die ware bruismeel te maak sif die volgende bestanddele 4 keer saam: 5 koppies koekmeel, 4 tl kremetart en 2 tl koeksoda
SUURLEMOENSAP (5ml)
Vervang met 2ml asyn.
DUN ROOM (250ml)
Vervang met 250ml onverdunde ingedampte melk.
DIK ROOM (250ml)
Vervang met 170ml karringmelk en 80ml olie.
JOGHURT (250ml)
Vervang met 250ml suurmelk of karringmelk.
KARRINGMELK (250ml)
Een koppie melk met 1¾ eetlepels kremetart of 1 eetlepel wit asyn
of
1 eetlepel suurlemoensap. Die melk sal begin skif. Roer goed voor gebruik.
of
‘n Mens kan gewone ¾ koppie jogurt met ¼ koppie melk meng en dit gebruik om karringmelk te vervang.
PLAASVERVANGERS:
230g botter - 220ml kookolie
15ml mielieblom - 30ml koekmeel
250ml bruismeel - 250ml koekmeel+ 5ml bakpoeier.
20ml bakpoeier - 10ml kremetrat + 5ml koeksoda.
5ml kremetart - 15ml suurlemoensap of asyn of 3ml wynsteensuur.
10g kitsgis - 25g blokkie vars gis
250ml suiker - 200ml gouestroop of heuning.
250ml suurmelk\room - 250ml melk + 20ml suurlemoensap of 15ml asyn.
250ml jogurt - 250ml karringmelk 250ml vars room - 185ml melk + 65ml botter.
1 heel eier - 30ml water + 3ml bakpoeier. (In koeke of koekies) – of 1 eierwit + 10ml kookolie.
5ml suurlemoensap - 3ml asyn
30g onversoete sjokolade - 50-60ml kakao + 10ml botter.
Bron: Geraldene du Plessis/ Dalene Brits
ALL SPICE REPLACEMENT
ALL SPICE REPLACEMENT
1/2 teaspoon cinnamon
1/2 teaspoon cloves or 1/4 teaspoon clove
1/2 teaspoon nutmeg or 1/4 teaspoon nutmeg
DIRECTIONS:
Mix together; you want equal amounts of the spices above or see note.
Use according to your recipe.
NOTE: If you like a lesser amount of cloves and nutmeg, the formula is 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
Bron: Food Netword
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/2 teaspoon cinnamon
1/2 teaspoon cloves or 1/4 teaspoon clove
1/2 teaspoon nutmeg or 1/4 teaspoon nutmeg
DIRECTIONS:
Mix together; you want equal amounts of the spices above or see note.
Use according to your recipe.
NOTE: If you like a lesser amount of cloves and nutmeg, the formula is 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
Bron: Food Netword
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BAKING SODA/ BAKING POWDER & BICARBONATE OF SODA
BAKING SODA/ BAKING POWDER & BICARBONATE OF SODA
Ek het baking soda, bicarbonate of soda (koeksoda) en baking powder (bakpoeier)
Koeksoda se tekstuur is vir my dieselfde as die van baking soda
HIER IS WAT EK DAAROOR GELEES HET:
Baking soda and bicarbonate of soda are different names for the same thing. In Australia, the term bicarbonate of soda is mostly used and in America, it is referred to as baking soda. Confusing huh!
JY KAN BAKING SODA OOK MET BAKPOEIER VERVANG - HIER IS WAT JY DOEN:
Bicarbonate of soda and baking powder are both leavening agents and expand when cooked helping products to rise.
Baking powder and baking soda both are leavening agents, which means they help baked goods to rise. They are not the same chemical, but you can substitute one for another in recipes. Here's how.
Answer: Using Baking Powder Instead of Baking Soda
You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad.
Ideally, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tsp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
BAKING SODA/ BAKING POWDER & BICARBONATE OF SODA
Ek het baking soda, bicarbonate of soda (koeksoda) en baking powder (bakpoeier)
Koeksoda se tekstuur is vir my dieselfde as die van baking soda
HIER IS WAT EK DAAROOR GELEES HET:
Baking soda and bicarbonate of soda are different names for the same thing. In Australia, the term bicarbonate of soda is mostly used and in America, it is referred to as baking soda. Confusing huh!
JY KAN BAKING SODA OOK MET BAKPOEIER VERVANG - HIER IS WAT JY DOEN:
Bicarbonate of soda and baking powder are both leavening agents and expand when cooked helping products to rise.
Baking powder and baking soda both are leavening agents, which means they help baked goods to rise. They are not the same chemical, but you can substitute one for another in recipes. Here's how.
Answer: Using Baking Powder Instead of Baking Soda
You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad.
Ideally, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tsp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
BISQUICK BAKING MIX HOME MADE
BISQUICK BAKING MIX HOME MADE
5 Cups All Purpose Flour (I used unbleached)
3 Tablespoons Baking Powder
2 Teaspoons Salt
1 Cup Margarine
METHOD:
In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening.
You can use a pastry blender, however, I find it easier to just use my hands to get it mixed in really well.
Store in an airtight container. Use the same as you would use Bisquick in a recipe
Note: If you have objections to using shortening you can substitute butter,
but you will then need to keep your homemade baking mix in the refrigerator.
Bron: Make your own zone
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
5 Cups All Purpose Flour (I used unbleached)
3 Tablespoons Baking Powder
2 Teaspoons Salt
1 Cup Margarine
METHOD:
In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening.
You can use a pastry blender, however, I find it easier to just use my hands to get it mixed in really well.
Store in an airtight container. Use the same as you would use Bisquick in a recipe
Note: If you have objections to using shortening you can substitute butter,
but you will then need to keep your homemade baking mix in the refrigerator.
Bron: Make your own zone
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BISTO VERDUBBEL
BISTO VERDUBBEL
1 pak bisto
1 t kakao
2 k koekmeel
1 pakkie beesstert sop-poeier
Meng alles saam.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 pak bisto
1 t kakao
2 k koekmeel
1 pakkie beesstert sop-poeier
Meng alles saam.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL SAUCE HOME MADE
HOME MADE CARAMEL SAUCE
Makes 2-cups
Sure, you can buy caramel sauce at any supermarket, but the flavor and consistency can’t compare to this homemade version..
1 cup sugar
1 cup heavy cream
2 tsp. vanilla extract
Combine sugar and 1/3 cup water in medium saucepan, and bring to a boil over medium heat.
Do not stir. Cook 7 to 10 minutes, or until mixture turns rich amber color.
Remove from heat; carefully stir in heavy cream. This mixture will harden with addition of cold cream.
Place pan over low heat, and cook until smooth and creamy.
Stir in vanilla and add pinch of salt, if desired.
Bron: Snappy Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Makes 2-cups
Sure, you can buy caramel sauce at any supermarket, but the flavor and consistency can’t compare to this homemade version..
1 cup sugar
1 cup heavy cream
2 tsp. vanilla extract
Combine sugar and 1/3 cup water in medium saucepan, and bring to a boil over medium heat.
Do not stir. Cook 7 to 10 minutes, or until mixture turns rich amber color.
Remove from heat; carefully stir in heavy cream. This mixture will harden with addition of cold cream.
Place pan over low heat, and cook until smooth and creamy.
Stir in vanilla and add pinch of salt, if desired.
Bron: Snappy Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CONDENSED MILK
CONDENSED MILK
1/4 cup hot water
3/4 cup sugar
1 1/4 cups Powdered milk
METHOD:
Mix hot water and sugar together in mixer.
Slowly add powdered milk in the process until well mixed.
Refrigerate for atleast 24 hours before using.
Great for fudge as it lowers the cost.
BRON: LEONÉ DU TOIT
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CONDENSED MILK IN THE MICROWAVE
INGREDIENTS:
1/3 cup water
2/3 cup sugar
1 cup dry milk
3 tablespoons butter
HOW TO MAKE IT:
Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot).
Combine the remaining ingredients in a small bowl.
Add the hot water and beat with an electric mixer or wire whisk until smooth.
NOTE: This should be made as you need it and will not store well.
One recipe equals one can of store bought sweetened condensed milk
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/4 cup hot water
3/4 cup sugar
1 1/4 cups Powdered milk
METHOD:
Mix hot water and sugar together in mixer.
Slowly add powdered milk in the process until well mixed.
Refrigerate for atleast 24 hours before using.
Great for fudge as it lowers the cost.
BRON: LEONÉ DU TOIT
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CONDENSED MILK IN THE MICROWAVE
INGREDIENTS:
1/3 cup water
2/3 cup sugar
1 cup dry milk
3 tablespoons butter
HOW TO MAKE IT:
Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot).
Combine the remaining ingredients in a small bowl.
Add the hot water and beat with an electric mixer or wire whisk until smooth.
NOTE: This should be made as you need it and will not store well.
One recipe equals one can of store bought sweetened condensed milk
Bron: Leer kook met jou mikrogolf
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GEELSUIKER
MAAK JOU EIE GEELSUIKER
2 kop suiker
3 eetl molasses
Meng dit
Dit voel ook nes bruin suiker
Bron: Recipes for my boys
Plasing & Foto: Chrissie Havlicek
MAAK JOU EIE GEELSUIKER
2 kop suiker
3 eetl molasses
Meng dit
Dit voel ook nes bruin suiker
Bron: Recipes for my boys
Plasing & Foto: Chrissie Havlicek
HEAVY CREAM
HEAVY CREAM
NEED HEAVY CREAM IN A RECIPE
Use this cheap and easy stand-in, and you won't have to buy any
Prep Time: 2 minutes
Total Time: 2 minutes
INGREDIENTS:
3/4 cup milk
1/3 cup butter
PREPARATIONS:
Melt the butter.
Pour it into the milk, and stir.
Use in place of one cup of heavy cream.
NOTE:
This substitute while not whip.
TIP:
If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
Bron: About.com
Plasing: Henriette Wessels
NEED HEAVY CREAM IN A RECIPE
Use this cheap and easy stand-in, and you won't have to buy any
Prep Time: 2 minutes
Total Time: 2 minutes
INGREDIENTS:
3/4 cup milk
1/3 cup butter
PREPARATIONS:
Melt the butter.
Pour it into the milk, and stir.
Use in place of one cup of heavy cream.
NOTE:
This substitute while not whip.
TIP:
If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
Bron: About.com
Plasing: Henriette Wessels
HOT CHOCOLATE TUISGEMAAK
HOT CHOCOLATE TUISGEMAAK
3/4 koppie volroom melk
3/4 koppie room
1/4 t vanilla essence
1 T kakoa poeier
2 T suiker
METODE :
Vat 'n pot en gooi jou melk , room en vanilla essence in en sit jou plaat aan sodat dit begin opwarm .
Voeg kakao by en roer met jou draadklitser gevolg deur suiker .
Hou aan roer tot jou melk begin kook en verwyder van plaat en roer nogsteeds vir so minuut .
Gooi in 2 koppies saam lekker " whipped cream "
Resep : STEVEN TROLLIP
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
3/4 koppie volroom melk
3/4 koppie room
1/4 t vanilla essence
1 T kakoa poeier
2 T suiker
METODE :
Vat 'n pot en gooi jou melk , room en vanilla essence in en sit jou plaat aan sodat dit begin opwarm .
Voeg kakao by en roer met jou draadklitser gevolg deur suiker .
Hou aan roer tot jou melk begin kook en verwyder van plaat en roer nogsteeds vir so minuut .
Gooi in 2 koppies saam lekker " whipped cream "
Resep : STEVEN TROLLIP
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
IDEAL MELK TUISGEMAAK
IDEAL MELK
MAAK JOU EIE IDEAL MELK AS JY VERGEET HET OM TE KOOP :
KOOK SAAM :
½ Kop Melk
2 Eetl Suiker
1 Teel Margarien
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MAAK JOU EIE IDEAL MELK AS JY VERGEET HET OM TE KOOP :
KOOK SAAM :
½ Kop Melk
2 Eetl Suiker
1 Teel Margarien
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
JOGURT TUISGEMAAK
JOGHURT TUISGEMAAK
Maak hom gewoonlik in die aand, dan is hy reg vir sy oornag staan, snoesig toegemaak in 'n kombers.
1 x 5L emmer met deksel
500g Numel melkpoeier (groen en bruin pak)
1 x 500ml plain jogurt
2 pakkies jellie (enige geur)
1k suiker
METODE:
Gooi poeiermelk in emmer. Meng baie goed met 1L koue water.
Voeg 2L kookwater by.
Klits baie goed. Voeg jogurt by en klits ook weer baie goed.
Sit deksel op en maak goed toe met kombers. Laat oornag staan.
Maak die volgende oggend die 2 pakkies jellie en 1k suiker aan met 2k Kookwater.
Voeg by die melkmengsel en sit in yskas.
Na 24 uur is dit gereed om te eet. Roer net eers goed deur. Baie lekker
Resep: Mariaan Schutz Lourens
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Maak hom gewoonlik in die aand, dan is hy reg vir sy oornag staan, snoesig toegemaak in 'n kombers.
1 x 5L emmer met deksel
500g Numel melkpoeier (groen en bruin pak)
1 x 500ml plain jogurt
2 pakkies jellie (enige geur)
1k suiker
METODE:
Gooi poeiermelk in emmer. Meng baie goed met 1L koue water.
Voeg 2L kookwater by.
Klits baie goed. Voeg jogurt by en klits ook weer baie goed.
Sit deksel op en maak goed toe met kombers. Laat oornag staan.
Maak die volgende oggend die 2 pakkies jellie en 1k suiker aan met 2k Kookwater.
Voeg by die melkmengsel en sit in yskas.
Na 24 uur is dit gereed om te eet. Roer net eers goed deur. Baie lekker
Resep: Mariaan Schutz Lourens
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
JOGHURT TUISGEMAAK
TUISGEMAAKTE JOGHURT
1/2 koppie afgeroomde melk poeier
1 liter melk
Meng goed maak warm moenie kook nie net sterk warm
As jy in mikrogolf warm maak +- 5min op hoog
Voeg nou 75ml gewone yogurt by en meng goed gooi in warm flesse en laat oornag staan
More het jy plain jogurt nou kan jy dit self geur met vrugte van jou keuse
Bron: Eie Resep
Plasing: Chrissie Havlicek / WATERTAND RESEPTE VIR OUD EN JONK
PLEIN JOGHURT
250ml louwater
400ml melkpoeier (nie volroom)
1 liter melk
250ml kookwater
175ml plain yoghurt.
Meng melkpoeier in pot met lou water meng dan melk en kookwater met dit maak warm op stoof nie te warm (jy moet jou vinger nie brand is jy hom in steek) meng dan yoghurt in gooi in warm vlesse maak toe en laat staan oornag more het jy plein joghurt
Plasing: Chrissie Havlicek
1/2 koppie afgeroomde melk poeier
1 liter melk
Meng goed maak warm moenie kook nie net sterk warm
As jy in mikrogolf warm maak +- 5min op hoog
Voeg nou 75ml gewone yogurt by en meng goed gooi in warm flesse en laat oornag staan
More het jy plain jogurt nou kan jy dit self geur met vrugte van jou keuse
Bron: Eie Resep
Plasing: Chrissie Havlicek / WATERTAND RESEPTE VIR OUD EN JONK
PLEIN JOGHURT
250ml louwater
400ml melkpoeier (nie volroom)
1 liter melk
250ml kookwater
175ml plain yoghurt.
Meng melkpoeier in pot met lou water meng dan melk en kookwater met dit maak warm op stoof nie te warm (jy moet jou vinger nie brand is jy hom in steek) meng dan yoghurt in gooi in warm vlesse maak toe en laat staan oornag more het jy plein joghurt
Plasing: Chrissie Havlicek
KARRINGMELK TUISGEMAAK
KARRINGMELK TUISGEMAAK
Een koppie melk met 1¾ eetlepels kremetart
of
1 eetlepel wit asyn of 1 eetlepel suurlemoensap.
Die melk sal begin skif. Roer goed voor gebruik.
of
'n Mens kan gewone ¾ koppie jogurt met ¼ koppie melk meng en
dit gebruik om karringmelk te vervang.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Een koppie melk met 1¾ eetlepels kremetart
of
1 eetlepel wit asyn of 1 eetlepel suurlemoensap.
Die melk sal begin skif. Roer goed voor gebruik.
of
'n Mens kan gewone ¾ koppie jogurt met ¼ koppie melk meng en
dit gebruik om karringmelk te vervang.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
KLAPPERMELK TUISGEMAAK
KLAPPERMELK TUISGEMAAK
( COCONUT MILK )
Baie handig vir al die kerrie liefhebbers.
VIR ‘N HALWE KOPPIE KLAPPER MELK GEBRUIK DIE VOLGENDE :
200ml melk & 60 ml fyn klapper
Kook die 2 saam vir so 5 minute en giet deur ‘n sif en gebruik die melk.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
( COCONUT MILK )
Baie handig vir al die kerrie liefhebbers.
VIR ‘N HALWE KOPPIE KLAPPER MELK GEBRUIK DIE VOLGENDE :
200ml melk & 60 ml fyn klapper
Kook die 2 saam vir so 5 minute en giet deur ‘n sif en gebruik die melk.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
KONDENSMELK TUISGEMAAK
MAAK JOU EIE KONDENSMELK
1 kop poeiermelk
1/3 kop water (85ml)
2/3 kop suiker (170ml)
3 Eetl botter
Sit als in 'n voedselverwerker tot dit lekker saam gemeng is.
Bron: Joanie Vermaak Schutte
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TUISGEMAAKTE KONDENSMELK:
BESTANDELE:
1.25 liter melk
2ml koeksoda
500g suiker
3ml sout
Voeg alle bestanddele bymekaar en roer oor lae hitte totdat die suiker opgelos is.
Kook stadig totdat die melk soos dik room begin lyk. Moenie roer nie, tensy melk wil oorkook.
Gooi in flesse wat gesteriliseer is en plaas vir 15 minute in voorverhitte oond van 120*C. Skroef daarna dadelik toe.
Bron: Onbekend
Plasing: Lindie de Villiers / WATERTAND RESEPTE VIR OUD EN JONK
SWEETENED CONDENSED MILK IN YOUR BLENDER
1 cup sugar
1 cup dry powdered milk
1/2 cup water
1 Tbsp butter
METHOD:
Put sugar & powdered milk in a blender . Put water & butter in a microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds. Keep an eye on it.Add water/butter mixture to mixer & blend until combined. Scrape sides if you need to & blend again until thick.
This makes aprox 1 and half cup condensed milk.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 kop poeiermelk
1/3 kop water (85ml)
2/3 kop suiker (170ml)
3 Eetl botter
Sit als in 'n voedselverwerker tot dit lekker saam gemeng is.
Bron: Joanie Vermaak Schutte
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TUISGEMAAKTE KONDENSMELK:
BESTANDELE:
1.25 liter melk
2ml koeksoda
500g suiker
3ml sout
Voeg alle bestanddele bymekaar en roer oor lae hitte totdat die suiker opgelos is.
Kook stadig totdat die melk soos dik room begin lyk. Moenie roer nie, tensy melk wil oorkook.
Gooi in flesse wat gesteriliseer is en plaas vir 15 minute in voorverhitte oond van 120*C. Skroef daarna dadelik toe.
Bron: Onbekend
Plasing: Lindie de Villiers / WATERTAND RESEPTE VIR OUD EN JONK
SWEETENED CONDENSED MILK IN YOUR BLENDER
1 cup sugar
1 cup dry powdered milk
1/2 cup water
1 Tbsp butter
METHOD:
Put sugar & powdered milk in a blender . Put water & butter in a microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds. Keep an eye on it.Add water/butter mixture to mixer & blend until combined. Scrape sides if you need to & blend again until thick.
This makes aprox 1 and half cup condensed milk.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
KUNSROOM
MAAK KUNSROOM SO:
60ml botter
60 ml kondensmelk
10 ml suurlemoensap
Klits alles goed saam tot lig en styf
Gebruik soos geklitse room
Bron: Kook & Geniet
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
60ml botter
60 ml kondensmelk
10 ml suurlemoensap
Klits alles goed saam tot lig en styf
Gebruik soos geklitse room
Bron: Kook & Geniet
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
MAYONNAISE
MAYONNAISE
ALLE BESTANDELE MOET BY KAMERTEMPERATUUR WEES
Hierdie is bestandele vir 250ml mayonnaise
2 ekstra groot eiers
Knippie sout
Knippie wit peper
3 ml aangemaakte mosterd
Paar druppels wit asyn
2OO ml sonneblom olie
50 ml Olyf Olie
25 ml vars suurlemoensap
METODE:
Meng eiergele, sout, peper, mosterd en asyn in voedselverwerker of klits dit baie goed met eierklitser
Voeg nou 80 ml olie druppel vir druppel by terwyl jy meng
Hou masjien aan en voeg die helfte van die suurlemoensap by
Voeg orige olie in straaltjie by terwyl jy steeds aanmekaar meng
Proe en geur met sout en peper indien verkies
Roer die res van die suurlemoensap by
Geheim van mayonnaise is dat olie baie stadig bygevoeg moet word.
Eers druppel vir druppel en dan in dun straaltjie, terwyl aanhoudend klits.
OM TE KEER DAT MAYONNAISE SKIF:
Alle bestandele moet by kamertemperatuur wees
As dit wel skif, kan dit nog gered word - voeg 'n klein bietjie van die mengsel op 'n keer by nog 'n eiergeel, 'n bietjie mosterdpoeier en 'n paar druppels asyn. Meng weer baie goed deur met 'n klitser
Roer 10 ml kookwater by mayonnaise nadat suurlemoensap bygevoeg is en jou mayonnaise sal langer hou
Bere in yskas in lugdigte houer
RESEP: KARIN WEEKS
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ALLE BESTANDELE MOET BY KAMERTEMPERATUUR WEES
Hierdie is bestandele vir 250ml mayonnaise
2 ekstra groot eiers
Knippie sout
Knippie wit peper
3 ml aangemaakte mosterd
Paar druppels wit asyn
2OO ml sonneblom olie
50 ml Olyf Olie
25 ml vars suurlemoensap
METODE:
Meng eiergele, sout, peper, mosterd en asyn in voedselverwerker of klits dit baie goed met eierklitser
Voeg nou 80 ml olie druppel vir druppel by terwyl jy meng
Hou masjien aan en voeg die helfte van die suurlemoensap by
Voeg orige olie in straaltjie by terwyl jy steeds aanmekaar meng
Proe en geur met sout en peper indien verkies
Roer die res van die suurlemoensap by
Geheim van mayonnaise is dat olie baie stadig bygevoeg moet word.
Eers druppel vir druppel en dan in dun straaltjie, terwyl aanhoudend klits.
OM TE KEER DAT MAYONNAISE SKIF:
Alle bestandele moet by kamertemperatuur wees
As dit wel skif, kan dit nog gered word - voeg 'n klein bietjie van die mengsel op 'n keer by nog 'n eiergeel, 'n bietjie mosterdpoeier en 'n paar druppels asyn. Meng weer baie goed deur met 'n klitser
Roer 10 ml kookwater by mayonnaise nadat suurlemoensap bygevoeg is en jou mayonnaise sal langer hou
Bere in yskas in lugdigte houer
RESEP: KARIN WEEKS
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER HOME MADE
PEANUT BUTTER
375ml unsalted roasted peanuts
15ml peanut oil or sunflower oil
UTENSILS:
Food processor
Bowl
Mixing spoon
Storage container
Measuring cups and spoons
SMOOTH PEANUT BUTTER
Mix the peanuts with the peanut oil, and pour the mixture into the food processor.Process the mixture until it's very smooth.Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
CHUNKY PEANUT BUTTER
Take about 60ml out of your 375ml of peanuts and set them aside. Mix the. rest of the peanuts with the oil, and pour the mixture into the food processor. Process the mixture until it's very smooth, then stir in the peanuts that you had set aside. Process a few seconds more to create the chunks in your chunky peanut butter. Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
375ml unsalted roasted peanuts
15ml peanut oil or sunflower oil
UTENSILS:
Food processor
Bowl
Mixing spoon
Storage container
Measuring cups and spoons
SMOOTH PEANUT BUTTER
Mix the peanuts with the peanut oil, and pour the mixture into the food processor.Process the mixture until it's very smooth.Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
CHUNKY PEANUT BUTTER
Take about 60ml out of your 375ml of peanuts and set them aside. Mix the. rest of the peanuts with the oil, and pour the mixture into the food processor. Process the mixture until it's very smooth, then stir in the peanuts that you had set aside. Process a few seconds more to create the chunks in your chunky peanut butter. Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SANDWICH SPREAD
SANDWICH SPREAD
2 Bossies BAIE fyn gerasperde wortels
2 medium of 1 groot engelse komkommer
1 groen, geel en rooi pepper
1 Groot ui gerasper
1 kop suiker
Mayonnaise
Genoeg asyn om groente te bedek
METODE:
Laat staan oornag in asyn
Gooi asyn afdraai droog in vadoek
(gebruik 'n nuwe vadoek wat jy uitspoel - gebruik hom elke keer hierna hiervoor)
Gooi suiker in en meng met mayonaise
Bottel en hou in die yskas
Bron: Drieka Blignaut
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 Bossies BAIE fyn gerasperde wortels
2 medium of 1 groot engelse komkommer
1 groen, geel en rooi pepper
1 Groot ui gerasper
1 kop suiker
Mayonnaise
Genoeg asyn om groente te bedek
METODE:
Laat staan oornag in asyn
Gooi asyn afdraai droog in vadoek
(gebruik 'n nuwe vadoek wat jy uitspoel - gebruik hom elke keer hierna hiervoor)
Gooi suiker in en meng met mayonaise
Bottel en hou in die yskas
Bron: Drieka Blignaut
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TAMATIESOUS MAAK JOU EIE
TAMATIESOUS - MAAK JOU EIE
1,5kg tamaties grof gekap
500g uie grof gekap
125ml suiker
45ml mosterpoeier
3 knoffelhuisies fyngedruk
5ml sout
150ml roowynasyn
METODE:
Sit al die bestanddele in n groot dikboomkastrol. Meng goed en verhit tot dit kook. Verminder die hitte en laat prut, onbedek vir 45min min roer af en toe. Laat die sous effens afkoel en verwerk dit dan in n voedselverwerker tot n puree. Druk die puree deur n sif en keer die gladde sous uit in n skoon kastrol. Verhit weer die sous tot dit kook en haal dan die kastrol van die stoof af. Skep die sous in warm droe bottels of flesse en verseel met n lugdigte deksels. Laat afkoel en bere op n koel donker plek. Dit sal tot 6 maande lank hou.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1,5kg tamaties grof gekap
500g uie grof gekap
125ml suiker
45ml mosterpoeier
3 knoffelhuisies fyngedruk
5ml sout
150ml roowynasyn
METODE:
Sit al die bestanddele in n groot dikboomkastrol. Meng goed en verhit tot dit kook. Verminder die hitte en laat prut, onbedek vir 45min min roer af en toe. Laat die sous effens afkoel en verwerk dit dan in n voedselverwerker tot n puree. Druk die puree deur n sif en keer die gladde sous uit in n skoon kastrol. Verhit weer die sous tot dit kook en haal dan die kastrol van die stoof af. Skep die sous in warm droe bottels of flesse en verseel met n lugdigte deksels. Laat afkoel en bere op n koel donker plek. Dit sal tot 6 maande lank hou.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
WENKE
WENKE
EIERWITTE by kamertemperatuur klits tot ’n beter volume.
EIERS AFMEET - As jy eiers moet afmeet, klits dit eers liggies.
EIERWIT SKUIM - Gebruik eierwitskuim dadelik sodat die selletjies nie breek en dit minder elasties raak nie.
PANNE - Deeg in ’n donker metaalpan met ’n dowwe oppervlak sal vinniger bak as in ’n blink metaalpan, terwyl dit die stadigste in ’n glasbak sal bak.
SKONS - Is jou skons swaar en plat? Jy’t waarskynlik die deeg te veel bewerk of die oond was nie warm genoeg nie.
KOEKE WAT PUNT VORM - As jou koek ’n punt vorm wanneer dit rys, is die mengsel te veel geklits, die beslag was te styf, die oond te warm of die koekpan te diep.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESETPE VIR OUD EN JONK
WENKE
EIERWITTE by kamertemperatuur klits tot ’n beter volume.
EIERS AFMEET - As jy eiers moet afmeet, klits dit eers liggies.
EIERWIT SKUIM - Gebruik eierwitskuim dadelik sodat die selletjies nie breek en dit minder elasties raak nie.
PANNE - Deeg in ’n donker metaalpan met ’n dowwe oppervlak sal vinniger bak as in ’n blink metaalpan, terwyl dit die stadigste in ’n glasbak sal bak.
SKONS - Is jou skons swaar en plat? Jy’t waarskynlik die deeg te veel bewerk of die oond was nie warm genoeg nie.
KOEKE WAT PUNT VORM - As jou koek ’n punt vorm wanneer dit rys, is die mengsel te veel geklits, die beslag was te styf, die oond te warm of die koekpan te diep.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESETPE VIR OUD EN JONK
YEAST
YEAST
cubes = 25g
3 teaspoons active dry yeast = 10 g
25g cube yeast = 10 g instant dry yeast
Bron: Ancor Yeast Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
YEAST
cubes = 25g
3 teaspoons active dry yeast = 10 g
25g cube yeast = 10 g instant dry yeast
Bron: Ancor Yeast Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Whole Milk – 1 cup
1 cup buttermilk plus 1/2 teaspoon of baking soda
(if baking, reduce baking powder by 2 teaspoons)
or
1/4 cup non fat dry milk , 7/8 cup of water, and 2 teaspoons of butter
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup buttermilk plus 1/2 teaspoon of baking soda
(if baking, reduce baking powder by 2 teaspoons)
or
1/4 cup non fat dry milk , 7/8 cup of water, and 2 teaspoons of butter
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LINK TO CONVERSIONS
Hier is 'n baie oulike link na conversions
www.convert-me.com
www.convert-me.com
