BASIC DESSERT TART CRUST
BASIC DESSERT TART CRUST
INGREDIENTS
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
INSTRUCTIONS
Heat the oven to 350°F/180*C and arrange a rack in the middle.
Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.
Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
5. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
Bron: Koskapperjolle 2
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
INSTRUCTIONS
Heat the oven to 350°F/180*C and arrange a rack in the middle.
Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.
Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
5. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
Bron: Koskapperjolle 2
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BATTER FOR CHICKEN AND FISH
BATTER FOR FISH AND CHICKEN
How to make Batter just like the restaurants for chicken and fish
INGREDIENTS:
1 1/2 cups flour
4 tablespoons cornstarch/maizena
1/2 teaspoon baking soda/koeksoda
1/2 teaspoon baking powder/bakpoeier
1/2 teaspoon salt
1 1/2 cups water
DIRECTIONS:
In a mixing bowl, sift dry ingredients. Add the water and mix together very well Completely cover and coat
8 fish or chicken fillets with the batter. Deep fry until golden brown.
Bron: Barbie Rose
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
How to make Batter just like the restaurants for chicken and fish
INGREDIENTS:
1 1/2 cups flour
4 tablespoons cornstarch/maizena
1/2 teaspoon baking soda/koeksoda
1/2 teaspoon baking powder/bakpoeier
1/2 teaspoon salt
1 1/2 cups water
DIRECTIONS:
In a mixing bowl, sift dry ingredients. Add the water and mix together very well Completely cover and coat
8 fish or chicken fillets with the batter. Deep fry until golden brown.
Bron: Barbie Rose
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BUTTER NUT PASTRY
BUTTERNUT PASTRY
It has a nutty, buttery, sweet taste and is a nice pastry to use for pecan or walnut pies, and cream or custard pies. Chill the pastry before rolling it out so it is easier to work with.
INGREDIENTS:
9 inch Butter Nut Pastry:
1 cup all-purpose flour, plus additional for work surface
¼ cup finely ground pecans
2 tablespoons granulated sugar
1/8 teaspoon salt
½ cup unsalted butter, chilled, cut into small pieces
2 to 3 tablespoons ice water
DIRECTIONS:
In a large mixing bowl, combine flour, ground pecans, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
Add the minimum amount of water noted in the list of ingredients, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional one tablespoon of water (or a little more) if necessary.
Gently pat dough into a 6 inch disc. Wrap in plastic wrap and refrigerate 1 to 2 hours.
On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle.
Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges.
Add desired pie filling and bake as directed in the recipe
Bron: The Baking Pan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
It has a nutty, buttery, sweet taste and is a nice pastry to use for pecan or walnut pies, and cream or custard pies. Chill the pastry before rolling it out so it is easier to work with.
INGREDIENTS:
9 inch Butter Nut Pastry:
1 cup all-purpose flour, plus additional for work surface
¼ cup finely ground pecans
2 tablespoons granulated sugar
1/8 teaspoon salt
½ cup unsalted butter, chilled, cut into small pieces
2 to 3 tablespoons ice water
DIRECTIONS:
In a large mixing bowl, combine flour, ground pecans, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
Add the minimum amount of water noted in the list of ingredients, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional one tablespoon of water (or a little more) if necessary.
Gently pat dough into a 6 inch disc. Wrap in plastic wrap and refrigerate 1 to 2 hours.
On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface, and replace the pastry upside down. Continue rolling the pastry into a 12 to 14 inch diameter circle.
Transfer the pastry to a pie pan; gently press the pastry to the bottom and sides of the pie pan. Trim the pastry to one inch beyond the edge of the pie pan. Flute the edges.
Add desired pie filling and bake as directed in the recipe
Bron: The Baking Pan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CRUMB CRUST
CHOCOLATE CRUMB CRUST
Chocolate crumb crust is easy to make, and goes nicely with pies that need to be refrigerated, as the crust holds up well with chilled fillings. A crumb crust also provides a nice balance for light pies such as chilled chiffon or cream pies.
INGREDIENTS:
9 inch Chocolate Nut Crust:
1½ cups Chocolate Cookie crumbs, finely ground (Use a cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
2 tablespoons granulated sugar
1/3 cup unsalted butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cookie crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
Pour the chocolate crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.Bake:
Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire rack.
The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.
Bron: The Baking Pan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Chocolate crumb crust is easy to make, and goes nicely with pies that need to be refrigerated, as the crust holds up well with chilled fillings. A crumb crust also provides a nice balance for light pies such as chilled chiffon or cream pies.
INGREDIENTS:
9 inch Chocolate Nut Crust:
1½ cups Chocolate Cookie crumbs, finely ground (Use a cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
2 tablespoons granulated sugar
1/3 cup unsalted butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cookie crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
Pour the chocolate crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.Bake:
Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire rack.
The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.
Bron: The Baking Pan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOUX PASTRY
CHOUX PASTRY
INGREDIENTS:
250 ml boiling water
125 ml butter
250 ml cake flour
3 jumbo eggs or 4 large
METHOD:
Preheat the oven to 180°C.
Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper.
Boil the water in a small pot and add the butter and allow to melt.
Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot.
Remove from the heat and place the mixture in the bowl of your mixer.
Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs.
Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper.
Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam.
Place back in the oven, with heat now reduced to 160°C. ake for another 5 minutes or until choux buns have now hardened. Remove from the oven and allow to cool on a wire rack.
BRON: NINA TIMM
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
250 ml boiling water
125 ml butter
250 ml cake flour
3 jumbo eggs or 4 large
METHOD:
Preheat the oven to 180°C.
Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper.
Boil the water in a small pot and add the butter and allow to melt.
Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot.
Remove from the heat and place the mixture in the bowl of your mixer.
Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs.
Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper.
Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam.
Place back in the oven, with heat now reduced to 160°C. ake for another 5 minutes or until choux buns have now hardened. Remove from the oven and allow to cool on a wire rack.
BRON: NINA TIMM
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CORNMEAL PASTRY
CORNMEAL PASTRY
Cornmeal Pastry is slightly sweet and full of flavor and texture. It’s a perfect accompaniment with rustic style pie fillings such as pumpkin, sweet potato, and squash.
INGREDIENTS:
1½ cups all-purpose flour
½ cup yellow cornmeal
½ cup granulated sugar
1 teaspoon salt
½ cup (1 stick) unsalted butter, chilled, cut into small pieces
2 large egg yolks
3 to 4 tablespoons ice water
DIRECTIONS:
In a large mixing bowl, combine flour, cornmeal, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
In a small bowl, combine egg yolks and 3 tablespoons water; whisk with a wire whisk or fork until combined. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary.
Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours or up to 1 day.
Remove the chilled dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about 11 to 12 inches in diameter and 1/8 inch thick. Transfer rolled dough to a 9 inch pan. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
Add desired pie filling and bake as directed in the recipe.
Bron: The Baking Pan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Cornmeal Pastry is slightly sweet and full of flavor and texture. It’s a perfect accompaniment with rustic style pie fillings such as pumpkin, sweet potato, and squash.
INGREDIENTS:
1½ cups all-purpose flour
½ cup yellow cornmeal
½ cup granulated sugar
1 teaspoon salt
½ cup (1 stick) unsalted butter, chilled, cut into small pieces
2 large egg yolks
3 to 4 tablespoons ice water
DIRECTIONS:
In a large mixing bowl, combine flour, cornmeal, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
In a small bowl, combine egg yolks and 3 tablespoons water; whisk with a wire whisk or fork until combined. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary.
Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours or up to 1 day.
Remove the chilled dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about 11 to 12 inches in diameter and 1/8 inch thick. Transfer rolled dough to a 9 inch pan. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
Add desired pie filling and bake as directed in the recipe.
Bron: The Baking Pan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
COTTAGE CHEESE PASTRY
COTTAGE CHEESE PASTRY
INGREDIENTS:
250 ml cottage cheese
250 ml butter – room temperature
250 ml flour
METHOD:
Place all the ingredients in a food processor and pulse until it comes together in a ball.
Press into a flat disc and cover with cling film.
Keep in refrigerator until needed.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
250 ml cottage cheese
250 ml butter – room temperature
250 ml flour
METHOD:
Place all the ingredients in a food processor and pulse until it comes together in a ball.
Press into a flat disc and cover with cling film.
Keep in refrigerator until needed.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GLUTEN-FREE ALMOND PASTRY
GLUTEN FREE ALMOND PASTRY
500 ml ground macadamia nuts (or almonds )
45 ml butter
1 egg
½ t salt
½ t dry mustard
METHOD:
Place all the ingredients for the crust in a food processor and mix well.
Press the dough into a 23cm loose bottom tart pan and make holes in the pastry with a fork.
Place in the fridge to rest for at least 30 minutes.
Preheat the oven to 180 C and bake the tart crust until lightly browned.
Refrigerate.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
500 ml ground macadamia nuts (or almonds )
45 ml butter
1 egg
½ t salt
½ t dry mustard
METHOD:
Place all the ingredients for the crust in a food processor and mix well.
Press the dough into a 23cm loose bottom tart pan and make holes in the pastry with a fork.
Place in the fridge to rest for at least 30 minutes.
Preheat the oven to 180 C and bake the tart crust until lightly browned.
Refrigerate.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
LEMON FLOWERS
LEMON FLOWERS
You will need the following ingredients:
1 package of frozen dough (you can buy it from your local mini market)
lemon mousse = 1/2 can of condensed milk, whipped in a blender with juice of 2 Tahiti lemons
2 tablespoons sugar powder (icing)
You will need the following equipment:
shape for mini cupcake (with 24 cupcake spaces
a cookie cutter in the shape of a flower
Follow the instructions:
1. Unroll the frozen dough and leave it for half an hour at room temperature. Start by cutting flowers with the cookie cutter shaped as a flower.
2. Place each flower inside the hollow cupcakes form. Fold one petal (petals alternating out) into another and fit the dough into the cavity of the cupcake form.
3. Carefully push the three outer petals against the sides of the tray, and then push the other three inner petals also against the walls of the form.
4. Make holes with a fork in each of the funds of the tart dough still raw, twice the times. Bake at 180 degrees for about 5-7 minutes or until golden.After cooling remove to a plate.
5. Fill each flower with lemon mousse.
6. Sprinkle the sugar over the flowers and Voila!
As other suggestion you can use as filling cream: Nutella, jam, cream, vanilla cream topped with fruit buds … you have endless possibilities.
Bron: Good Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LEMON FLOWERS
You will need the following ingredients:
1 package of frozen dough (you can buy it from your local mini market)
lemon mousse = 1/2 can of condensed milk, whipped in a blender with juice of 2 Tahiti lemons
2 tablespoons sugar powder (icing)
You will need the following equipment:
shape for mini cupcake (with 24 cupcake spaces
a cookie cutter in the shape of a flower
Follow the instructions:
1. Unroll the frozen dough and leave it for half an hour at room temperature. Start by cutting flowers with the cookie cutter shaped as a flower.
2. Place each flower inside the hollow cupcakes form. Fold one petal (petals alternating out) into another and fit the dough into the cavity of the cupcake form.
3. Carefully push the three outer petals against the sides of the tray, and then push the other three inner petals also against the walls of the form.
4. Make holes with a fork in each of the funds of the tart dough still raw, twice the times. Bake at 180 degrees for about 5-7 minutes or until golden.After cooling remove to a plate.
5. Fill each flower with lemon mousse.
6. Sprinkle the sugar over the flowers and Voila!
As other suggestion you can use as filling cream: Nutella, jam, cream, vanilla cream topped with fruit buds … you have endless possibilities.
Bron: Good Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PERFECT PIE CRUST
PERFECT PIE CRUST
A pie crust recipe that works perfectly for sweet and savory pies.
This pie crust recipe is made by hand and will become a favorite recipe.
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
DIRECTIONS:
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Bron: Ina Garten / Food Network
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
A pie crust recipe that works perfectly for sweet and savory pies.
This pie crust recipe is made by hand and will become a favorite recipe.
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
DIRECTIONS:
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Bron: Ina Garten / Food Network
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PIZZA DOUGH
EASY 2 INGREDIENT PIZZA DOUGH
1 cup self-raising flour
1 cup of Greek or natural yogurt
Extra flour for dusting the board
METHOD:
In a medium bowl, mix the flour and yogurt and bring together to form a ball
Put on a floured board to knead and roll
Knead for 5-8 min roll into a pizza shape and add toppings
Bake at 200°C (400°F) for about 12 min
NOTE: If the dough seems a little wet and sticky, just sprinkling more flour
The more you knead it the better it comes together
Bron: Onbekend
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
EASY 2 INGREDIENT PIZZA DOUGH
1 cup self-raising flour
1 cup of Greek or natural yogurt
Extra flour for dusting the board
METHOD:
In a medium bowl, mix the flour and yogurt and bring together to form a ball
Put on a floured board to knead and roll
Knead for 5-8 min roll into a pizza shape and add toppings
Bake at 200°C (400°F) for about 12 min
NOTE: If the dough seems a little wet and sticky, just sprinkling more flour
The more you knead it the better it comes together
Bron: Onbekend
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
PIZZA CRUST
PIZZA CRUST
1 packet dry active yeast
2 1/2 c flour
1 tsp salt
1 cup warm water
1 TBsp cooking Oil
DIRECTIONS:
mix dry ingredients, add yeast
Then add water & Oil
Set for 1/2 to 1 hour
Bake at 220°Cfor 25 minutes on greased sheet
Bron: Elizabeth Poehler
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 packet dry active yeast
2 1/2 c flour
1 tsp salt
1 cup warm water
1 TBsp cooking Oil
DIRECTIONS:
mix dry ingredients, add yeast
Then add water & Oil
Set for 1/2 to 1 hour
Bake at 220°Cfor 25 minutes on greased sheet
Bron: Elizabeth Poehler
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PUFF PASTRY
PUFF PASTRY
Ingredients
550 g flour
500 g butter
5 ml cream of tartar
5 ml salt
250 ml boiling water
METHOD:
Place the flour and cream of tartar in a mixing bowl.
Cut the butter into cubes and pour the boiling water over it and allow to melt to lumpy consistency.
Pour over the flour and mix.
The mixture will look like thick sour milk, but just pour it out onto some cling film, cover and leave in fridge until set, a few hours. Roll out and use as needed.
Bron: Nina Timm
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SCONE DOUGH FOR THE SAVOURY BREAD
SCONE DOUGH FOR THE SAVOURY BREAD
420 g cake flour
15 ml baking powder
5 ml salt
3 ml dry mustard powder
1 egg
250 ml buttermilk or milk
FILLING:
125 g Enterprise Bits-O-Bacon
2 onions, peeled and chopped
50 ml green pepper, chopped
250 ml pineapple, cut into strips
10 ml soya sauce
250 g Enterprise Chopped Ham Roll
50 ml sweet chutney
50 ml parsley, chopped
SCONE DOUGH:
Preheat oven to 190ºC.
Sift all the dry ingredients together.
Mix the milk and eggs together. Keep 50 ml of the mixture aside to brush the dough roll before baking.
Mix the dry and liquid mixtures together to make dough.
Roll out the dough to ± 1 cm thickness and about 30 x 25 cm square. Place on a greased baking sheet. Leave to rest.
FILLING:
Fry the bacon until crisp, remove from pan with a slotted spoon.
Stir-fry the onion in the same pan as the bacon. After 2 minutes add the green pepper and stir-fry.
Add the pineapple and stir-fry for another 2 minutes, add the soya sauce and stir in. Leave to cool.
Mix in the fried chopped bacon, chopped ham, chutney and parsley.
Spread the meat mixture on the dough leaving 1 cm open along the sides.
Roll up the dough, with its filling, in Swiss roll-style. Pinch and secure the ends.
Arrange the roll, seam facing downwards, on the baking sheet.
Use a knife to cut slits ± 2 cm apart in the dough. Pull the slices slightly apart to expose the filling.
Brush with the remaining 50 ml egg and milk mixture.
Bake for 20-25 minutes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
420 g cake flour
15 ml baking powder
5 ml salt
3 ml dry mustard powder
1 egg
250 ml buttermilk or milk
FILLING:
125 g Enterprise Bits-O-Bacon
2 onions, peeled and chopped
50 ml green pepper, chopped
250 ml pineapple, cut into strips
10 ml soya sauce
250 g Enterprise Chopped Ham Roll
50 ml sweet chutney
50 ml parsley, chopped
SCONE DOUGH:
Preheat oven to 190ºC.
Sift all the dry ingredients together.
Mix the milk and eggs together. Keep 50 ml of the mixture aside to brush the dough roll before baking.
Mix the dry and liquid mixtures together to make dough.
Roll out the dough to ± 1 cm thickness and about 30 x 25 cm square. Place on a greased baking sheet. Leave to rest.
FILLING:
Fry the bacon until crisp, remove from pan with a slotted spoon.
Stir-fry the onion in the same pan as the bacon. After 2 minutes add the green pepper and stir-fry.
Add the pineapple and stir-fry for another 2 minutes, add the soya sauce and stir in. Leave to cool.
Mix in the fried chopped bacon, chopped ham, chutney and parsley.
Spread the meat mixture on the dough leaving 1 cm open along the sides.
Roll up the dough, with its filling, in Swiss roll-style. Pinch and secure the ends.
Arrange the roll, seam facing downwards, on the baking sheet.
Use a knife to cut slits ± 2 cm apart in the dough. Pull the slices slightly apart to expose the filling.
Brush with the remaining 50 ml egg and milk mixture.
Bake for 20-25 minutes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
"SLAP DEGIE"
SLAP DEGIE
250 ml self-raising flour
1 egg
125 ml milk
125 ml vegetable oil
salt/pepper
METHOD:
Place flour in a mixing bowl.
Break egg in a cup, fill halfway with milk and then to the top with oil.
Beat the egg, milk and oil mixture and add to the flour.
Use this batter/pastry to cover sweet or savory pies.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
250 ml self-raising flour
1 egg
125 ml milk
125 ml vegetable oil
salt/pepper
METHOD:
Place flour in a mixing bowl.
Break egg in a cup, fill halfway with milk and then to the top with oil.
Beat the egg, milk and oil mixture and add to the flour.
Use this batter/pastry to cover sweet or savory pies.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SOUR CREAM PASTRY INA PAARMAN
SOUR CREAM PASTRY - INA PAARMAN
Enough for one large pie.
3 cups (350 g) flour
1 t (5 ml) salt
250 g butter
1 cup (250 ml) sour cream
DIRECTIONS:
Sift flour and salt 3 times and cut in the butter.
Use a small knife, a pastry blender or your fingertips.
Be very careful if using a food processor - it is inclined to transform the dough into a paste within minutes.
The knobs of butter should remain as big as peas - and never become as small as breadcrumbs,
or worse, a paste.
Add all the sour cream at once to the flour mixture and cut in with a knife.
Once well blended, use one hand to knead the dough until it holds together and forms a ball.
Never add extra liquid - just continue kneading lightly - the dough will become manageable and start to adhere.
Leave the dough to rest for half an hour or longer - overnight produces excellent results.
Roll out on a floured board and fold into quarters. Turn the dough parcel half a turn so the open side faces towards you.
Roll and fold once more in the same way. Let the dough rest for another half an hour.
Repeat the roll and fold process twice more.
The dough is then ready for use, or can be refrigerated for 3 days or frozen for up to 3 months.
Bron: Ina Paarman
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Enough for one large pie.
3 cups (350 g) flour
1 t (5 ml) salt
250 g butter
1 cup (250 ml) sour cream
DIRECTIONS:
Sift flour and salt 3 times and cut in the butter.
Use a small knife, a pastry blender or your fingertips.
Be very careful if using a food processor - it is inclined to transform the dough into a paste within minutes.
The knobs of butter should remain as big as peas - and never become as small as breadcrumbs,
or worse, a paste.
Add all the sour cream at once to the flour mixture and cut in with a knife.
Once well blended, use one hand to knead the dough until it holds together and forms a ball.
Never add extra liquid - just continue kneading lightly - the dough will become manageable and start to adhere.
Leave the dough to rest for half an hour or longer - overnight produces excellent results.
Roll out on a floured board and fold into quarters. Turn the dough parcel half a turn so the open side faces towards you.
Roll and fold once more in the same way. Let the dough rest for another half an hour.
Repeat the roll and fold process twice more.
The dough is then ready for use, or can be refrigerated for 3 days or frozen for up to 3 months.
Bron: Ina Paarman
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SWEET SHORT CRUST PASTRY
SWEET SHORT CRUST PASTRY
300 g(2 cups) self-raising flour
50 g caster sugar
125 g butter – cold and cubed
3 extra large egg yolks
Ice water
METHOD:
Place flour and sugar into a food processor and pulse until mixed.
Add the butter cubes and pulse a few times to cut the butter into the flour mixture.
Beat the egg yolks and add it to flour mixture.
Pulse a few more times until the dough starts to form a ball.
Add a little ice water if too stiff. Remove from the processor and throw out on a floured surface.
Bring together with your hands and cover with cling film.
Refrigerate for at least an hour.
Bron: Nina Timm
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
300 g(2 cups) self-raising flour
50 g caster sugar
125 g butter – cold and cubed
3 extra large egg yolks
Ice water
METHOD:
Place flour and sugar into a food processor and pulse until mixed.
Add the butter cubes and pulse a few times to cut the butter into the flour mixture.
Beat the egg yolks and add it to flour mixture.
Pulse a few more times until the dough starts to form a ball.
Add a little ice water if too stiff. Remove from the processor and throw out on a floured surface.
Bring together with your hands and cover with cling film.
Refrigerate for at least an hour.
Bron: Nina Timm
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TASTY TARTS WITH GOATS CHEESE, ASPARAGUS & PEAS
TASTY TARTS WITH GOATS CHEESE, ASPARAGUS & PEAS
INGREDIENTS:
FOR THE CRUST:
500 ml ground macadamia nuts (or almonds)
45 ml butter
1 egg
½ t salt
½ t dry mustard
FOR THE FILLING:
200 g Fairview Chevin Traditional
250 ml Greek yoghurt
500 g fresh asparagus or 250 g asparagus and 250 g frozen or fresh peas
5 ml coarsely ground pepper
30 ml chopped fresh basil
30 ml chopped fresh mint
15 ml chopped fresh parsley
15 ml Olive oil
METHOD:
FIRST MAKE THE CRUST:
Place all the ingredients for the crust in a food processor and mix well. Press the dough into a 23cm loose bottom tart pan and make holes in the pastry with a fork.
Place in the fridge to rest at least for 30 minutes. Preheat the oven to 180°C and bake the tart crust until lightly browned. Refridgerate.
MAKE THE FILLING:
Blanch 250 g of asparagus until tender and plunge immediately into ice water prevent them from losing color. Cut the asparagus into small pieces and add along with all the other filling ingredients in a mixing bowl. Spoon the filling into the tart crust and refrigerate. Fill the tart crust with the filling.
Drizzle the other 250 g asparagus with olive oil, season with salt and pepper and cook on a griddle pan or in the oven until the asparagus are cooked with black char marks.
Serve the tart with roasted asparagus and fine herbs from the garden. If you are using peas, blanche the peas in boiling water for 3 – 4 minutes and plunge it in ice cold water to prevent further cooking.
Bron: Nina Timm
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
FOR THE CRUST:
500 ml ground macadamia nuts (or almonds)
45 ml butter
1 egg
½ t salt
½ t dry mustard
FOR THE FILLING:
200 g Fairview Chevin Traditional
250 ml Greek yoghurt
500 g fresh asparagus or 250 g asparagus and 250 g frozen or fresh peas
5 ml coarsely ground pepper
30 ml chopped fresh basil
30 ml chopped fresh mint
15 ml chopped fresh parsley
15 ml Olive oil
METHOD:
FIRST MAKE THE CRUST:
Place all the ingredients for the crust in a food processor and mix well. Press the dough into a 23cm loose bottom tart pan and make holes in the pastry with a fork.
Place in the fridge to rest at least for 30 minutes. Preheat the oven to 180°C and bake the tart crust until lightly browned. Refridgerate.
MAKE THE FILLING:
Blanch 250 g of asparagus until tender and plunge immediately into ice water prevent them from losing color. Cut the asparagus into small pieces and add along with all the other filling ingredients in a mixing bowl. Spoon the filling into the tart crust and refrigerate. Fill the tart crust with the filling.
Drizzle the other 250 g asparagus with olive oil, season with salt and pepper and cook on a griddle pan or in the oven until the asparagus are cooked with black char marks.
Serve the tart with roasted asparagus and fine herbs from the garden. If you are using peas, blanche the peas in boiling water for 3 – 4 minutes and plunge it in ice cold water to prevent further cooking.
Bron: Nina Timm
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
JAMIE OLIVERS HUGE YORKSHIRE PUDDING
JAMIE OLIVER'S HUGE YORKSHIRE PUDDING
290 ml milk
115 g all-purpose flour
1 pinch salt
3 eggs
1 tablespoon olive oil
DIRECTIONS:
Mix all the ingredients, except the oil, to make a batter using an electric mixer.
Let it rest for 10 minutes.
Preheat oven at 450°F (230°C).
Preheat a muffin tray and
grease with a little oil.
Divide the batter into the tray.
Cook for 20 minutes at 450°F (230°C).
JAMIE OLIVER'S YORKSHIRE PUDDING
3 eggs
115 g plain flour
1 pinch sea salt
285 ml milk
12 tablespoons vegetable oil
Directions:
Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter.
Pour the batter into a jug, and let it sit for 30 minutes before you use it.
Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes.
Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot.
Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes.
Close the door and cook for 15 minutes without opening the oven door.
Serve immediately.
Bron: Jamie Oliver
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
290 ml milk
115 g all-purpose flour
1 pinch salt
3 eggs
1 tablespoon olive oil
DIRECTIONS:
Mix all the ingredients, except the oil, to make a batter using an electric mixer.
Let it rest for 10 minutes.
Preheat oven at 450°F (230°C).
Preheat a muffin tray and
grease with a little oil.
Divide the batter into the tray.
Cook for 20 minutes at 450°F (230°C).
JAMIE OLIVER'S YORKSHIRE PUDDING
3 eggs
115 g plain flour
1 pinch sea salt
285 ml milk
12 tablespoons vegetable oil
Directions:
Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter.
Pour the batter into a jug, and let it sit for 30 minutes before you use it.
Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes.
Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot.
Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes.
Close the door and cook for 15 minutes without opening the oven door.
Serve immediately.
Bron: Jamie Oliver
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ROTI:
ROTI
ROTI, CHAPATI (INDIAN FLAT BREAD)
Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour.
In North India, roti is part of the main meal.
Roti is served with a variety of cooked vegetables, lentils, and yogurt.
MAKES 4 ROTIS
INGREDIENTS:
½ cup whole-wheat flour
1/8 teaspoon salt
¼ cup lukewarm water (Use as needed)
ALSO NEED:
2 teaspoons ghee (clear butter)
¼ cup whole-wheat flour for rolling
METHOD:
Mix flour, salt, and water to make soft dough, adding water as needed.
Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable.
Cover the dough with a damp cloth and set aside at least ten minutes.
Divide the dough into four equal parts. Make smooth balls and press flat.
Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry.
If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet.
If the water sizzles right away, the skillet is ready.
Place the one roti into the skillet. When the roti start to change color and start puffing flip it over.
There will be some golden brown spots.
Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti.
This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
Place the rotis in a container lined with a paper towel. Cover the container after each roti.
Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container.
For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet.
Bron: Manjula Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour.
In North India, roti is part of the main meal.
Roti is served with a variety of cooked vegetables, lentils, and yogurt.
MAKES 4 ROTIS
INGREDIENTS:
½ cup whole-wheat flour
1/8 teaspoon salt
¼ cup lukewarm water (Use as needed)
ALSO NEED:
2 teaspoons ghee (clear butter)
¼ cup whole-wheat flour for rolling
METHOD:
Mix flour, salt, and water to make soft dough, adding water as needed.
Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable.
Cover the dough with a damp cloth and set aside at least ten minutes.
Divide the dough into four equal parts. Make smooth balls and press flat.
Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry.
If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet.
If the water sizzles right away, the skillet is ready.
Place the one roti into the skillet. When the roti start to change color and start puffing flip it over.
There will be some golden brown spots.
Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti.
This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
Place the rotis in a container lined with a paper towel. Cover the container after each roti.
Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container.
For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet.
Bron: Manjula Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ROTI
ROTI
INGREDIENTS:
1 kg of plainflour
1 teaspoon of salt
50 ml sunflower oil
+- 2 cups Warm water
150grams of butter
Put a cup of flour one side to work/ knead the dough. It's better to have a wet dough and just knead in the remaining flour .
METHOD:
Mix flour, salt and warm water in a large bowl, now add remaining flour until a soft elastic dough forms. Cover and leave on side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls and roll each one out on a oiled surface to form a round big disc . Spread a layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with clingwrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours . Roll out each bun the size of a dinner plate again and fry in very lightly oiled big pan or frying pan until its golden brown and then turn over onto the other side (around two minutes on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
I try to roll out my roti dough as thin as possible and my surface are always oiled with vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti .
Bron: Cape Malay Cooking with Fatima Sydow
VEGETABLE CURRY
INGREDIENTS:
Approx. 4 cups of mix vegetables
about 2 cups cauliflower cut into florets
1 cup green peas
1 carrot diced in about 1/2 inch pieces (gajar)
1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
6 tomatoes medium size
1/2 inch ginger
1 green chili
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red pepper optional
1 tablespoon coriander powder (dhania)
1 teaspoon salt adjust to taste
1 teaspoon sugar adjust to taste
1 tablespoon corn starch
1/2 teaspoon garam masala, spice mix available in Indian grocery store
Approx. 2 tablespoons chopped cilantro (hara dhania)
METHOD:
Mix the cornstarch with ¼ cup of water and set aside.
Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Slice 1 tomato length wise into 8-10 pieces and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.
Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.
Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.
Bron: Basheda Silk > South African Homemade Recipes
Plasing & Foto : Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
ROTI
INGREDIENTS:
1 kg of plainflour
1 teaspoon of salt
50 ml sunflower oil
+- 2 cups Warm water
150grams of butter
Put a cup of flour one side to work/ knead the dough. It's better to have a wet dough and just knead in the remaining flour .
METHOD:
Mix flour, salt and warm water in a large bowl, now add remaining flour until a soft elastic dough forms. Cover and leave on side for a few minutes to rest .
Then take bits of the dough to form a small tennis-ball-size balls and roll each one out on a oiled surface to form a round big disc . Spread a layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with clingwrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours . Roll out each bun the size of a dinner plate again and fry in very lightly oiled big pan or frying pan until its golden brown and then turn over onto the other side (around two minutes on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
I try to roll out my roti dough as thin as possible and my surface are always oiled with vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti .
Bron: Cape Malay Cooking with Fatima Sydow
VEGETABLE CURRY
INGREDIENTS:
Approx. 4 cups of mix vegetables
about 2 cups cauliflower cut into florets
1 cup green peas
1 carrot diced in about 1/2 inch pieces (gajar)
1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
6 tomatoes medium size
1/2 inch ginger
1 green chili
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red pepper optional
1 tablespoon coriander powder (dhania)
1 teaspoon salt adjust to taste
1 teaspoon sugar adjust to taste
1 tablespoon corn starch
1/2 teaspoon garam masala, spice mix available in Indian grocery store
Approx. 2 tablespoons chopped cilantro (hara dhania)
METHOD:
Mix the cornstarch with ¼ cup of water and set aside.
Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Slice 1 tomato length wise into 8-10 pieces and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.
Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.
Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.
Bron: Basheda Silk > South African Homemade Recipes
Plasing & Foto : Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK