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Butternut fritters

July 14, 2013 in Uncategorized

550g Cooked Butternut – mashed
125ml Flour
5ml Baking Powder
10ml Sugar
Pinch of Salt
2ml Cinamon
2ml Ginger
2 Eggs
Oil – to fry the fritters

Method:
Easy-peasy ~ make a batter with all the above ingredients (except the oil)
Heat the oil in a frying pan ~ the pan should be covered with approx 2 cm of oil
Drop spoon’s full of batter in the oil and let it cook and turn when the one side is done
When done let it drain on some kitchen paper
Lastly sprinkle with some glorious cinamon sugar

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Kaaskoek in 4 minute !

June 2, 2013 in Uncategorized

Kaaskoek in 4 minute ! 

* 1 liter jogurt van jou keuse
* 1 blikkie kondensmelk
* marie of tenniskoekies en gesmelte botter om to meng 

Metode : 
Krummel die koekies onder in ‘n bak.
Meng die jogurt en kondensmelk. Gooi die mengsel op die koekies in die bak.
 
Sit in die mikrogolf vir 4 minute in siedaar!
 
Haal die kaaskoek uit die mikrogolf en sit in die yskas totdat dit lekker koud is en geniet !

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Bisquick

February 24, 2013 in Uncategorized

One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

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BAR ONE BROWNIES

February 15, 2013 in Uncategorized

• 4 Bar ones
• 1 cup flour
• 1 cup sugar
• 3 tsp baking powder
• Pinch of salt
• 4 TBLSP cocoa
• 5ml vanilla essence
• 2 eggs
• 1 cup boiling water
• 1 tub cream

Mix dry ingredients
Whisk eggs, vanilla ess. and boiling water
Mix batter – dry ingredients and egg mixture together
Pour batter into greased glass dish, cut up 2 bar ones into batter
Micro on high for 5 – 6 min (maybe a little longer)
Melt 2 bar ones and cream – pour over hot brownies to soak in………..YUMMY

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Golden Syrup / Goue stroop

January 21, 2013 in Uncategorized

Ingredients
200g sugar
50g water

1 kg sugar
600g boiling water
2 slice lemon

Method
1. Pour 200g sugar and 50g water into a large saucepan. On medium heat, twirl the pot around and caramelise the sugar until a dark golden colour.

2. Add the boiling water, the kilo sugar and lemon slices.

3. On low heat boil for 45 minutes until thick (stir it ocassionally if you must or leave it alone to do its own thing).

4. Cool and pour into sterilised jars or bottles. Label and store in a cool place.

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Roomys – sonder vars room

December 1, 2012 in Uncategorized

 

Lewer 4 porsies

 

Bestanddele:

4 eiers, geskei

125 ml (1/2 k) strooisuiker

1 x 250 ml-pakkie Orley Whip vir nagereg 5 ml (1 t) vanieljegeursel

 

METODE

1. Klits die eiergele en suiker in ‘n glasbak tot lig en sponserig.

2. Was die klitser goed en droog dit deeglik af – dit verseker dat die eierwitte styf klits. Plaas die eierwitte in ‘n skoon, droë glasbak. Klits eierwitte tot stywe punte vorm.

3. Klits Orley Whip ook tot stywe punte vorm en vou helfte van die eierwitte met ‘n groot metaallepel daarby in. Herhaal met die orige eierwitte.

4. Vou dan die eierwitmengsel en vanielje geleidelik by die eiergeelmengsel in.

5. Skep die mengsel in ‘n geskikte houer en vries oornag of tot styf.

 

Variasies: 1. Fyngekapte Peppermint Crisp of grenadellapulp kan as variasie by die mengsel gevoeg word.

2. Mariana se variasie:

Klits 500 ml (2 k) room styf en vou dit geleidelik met 15 ml (1 e) vanieljegeursel en ’n knippie sout by 1 x 397 g-blik kondensmelk in. Vries soos hierbo of verkoel vir ’n uur of twee en sit as ’n mousse voor.

3. Marie se variasie:

Krummel 1 x 200 g-pakkie gemmerkoekies en plaas in ’n vriesbare houer. Skep neute en glanskersies na smaak bo-op. Meng 1 liter roomys, of meer na smaak met 1 x 360 g-blik en skep op die neutelaag. Vries oornag.

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Rose beads

November 4, 2012 in Uncategorized

Not the recipe I am looking for. There is one with coarse salt.

 

Gather the roses and chop the petals as finely as you can. Put them in a saucepan and barely cover with water. (If you have a cast iron skillet, the iron will impart a nice deep hue to the beads.) Heat for an hour but do not let it boil. Repeat this for three or four days and if necessary, add more water. It is important to never let the water boil but to warm it up each day over a moderate heat.

When the petals have reached the consistency of clay, you are ready to start the beads. Place the mixture in a colander or sieve and press out as much water as possible. Make the beads by working the pulp with the fingers into balls. When they dry they will shrink by about half, so you can start big. When thoroughly well worked and fairly dry, press on to a bodkin (a long needle, or you can use thick wire or a metal hanger) to make holes in the center of each beads. Until they are perfectly dry the beads have to be moved on the bodkin from time to time or they will be difficult to remove without breaking them. When dry, remove and string them.

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Rose water

November 4, 2012 in Uncategorized

Be sure you have a brick and heat-safe stainless steel or glass quart bowl ready before you begin.

Ingredients:
2-3 quarts fresh roses or rose petals
Water
Ice cubes or crushed ice

1. In the center of a large pot (the speckled blue canning pots are ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.

2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or a bag of ice) on top of the lid.

3. You’ve now created a home still! As the water boils the steam rises, hits the top of the cold lid, and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every 20 minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It’s time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses.

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Fudge

October 28, 2012 in Uncategorized

FUDGE !

Ingredients:
1 tin condensed milk
2 cups sugar
250g butter
Method:
1. Melt the margarine, add sugar and stir until the sugar has dissolved.
2. Add condensed milk and stir continuously until it starts boiling.
3. Lower the heat and stir for another 20 minutes.
4. Pour into a baking tray and allow to set.

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Salsa

June 19, 2012 in Uncategorized

2 pounds Roma tomatoes, cut in half lengthwise
1 medium white onion, cut into six wedges
1 large garlic clove, halved
a couple pinches of finely ground sea salt
2-3 tablespoons of extra-virgin olive oil

1 medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained

1 -2 chipotles in adobo sauce (canned)

1/2 cup cilantro, roughly chopped


Heat oven to 400F degrees.

Now gently tossed the tomatoes, onions, garlic, and salt with the olive oil in a large bowl.

After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet.

Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit.

Remove from the oven.

Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two roasted tomato halves.

Chop the remaining tomatoes by hand (once they’ve cooled a bit).

Chop and add the onions as well.

Season with salt and stir in the cilantro. Cilantro is also known as coriander.

Makes about 2 1/2 cups.