Yes, when they were little they did not really want to eat mamma’s pampoenkoekies but since this year, it has become one of lovely children’s favourites….. They can’t eat enough of it…It has always been one of my favourite foods as well. We love eating it sprinkled with cinnamon sugar while my husband prefers it salty.. no sugar, just salt 🙂 You can really eat it anyway you prefer.
1 large butternut (you can use any pumpkin you like, butternut is easily available to us and we like it a lot!)
3 tablespoons of flour (we use gluten free flour)
1/2 teaspoon of baking powder (also gluten free), makes it nice and fluffy…
pinch of salt
1. You first need to cook the pumpkin. Make sure it is cooked well and mash it. The pumpkin must be dry so get rid of excess water.
2. Let it cool down for about half an hour. Then add the flour, egg, salt and baking powder. Mix well and let stand for another 10 minutes.
3. Use a non stick pan and put spoons full of mixture in the pan. I bake 4 at a time…
Once you finished frying all your pampoenkoekies, serve warm with cinnamon sugar, salt or a nice sweet sauce…
Ai, nog ‘n pragtige Afrikaanse woord…. Daar is geen taal in die wêreld wat kan kers vashou by Afrikaans as dit kom by beskrywende woorde, uitdrukkings en manier van praat nie 🙂 Ek glimlag sommer klaar as ek net van die woorde deur my brein laat wandel… Dit is so mooi, so beskrywend, so akkuraat en pragtig.
Ek het net nou die aand een van my Haas Das se Nuuskas boekies vir my seuntjie gegee om te lees. Gaan hom ‘n ruk lank besig hou, maar hy lees so pragtig. Een van die stories se naam is “Hier kom groot marakkas!” ‘n Wonderlike beskrywing van wat gaan gebeur. Jy hoef nie eens te wonder nie, dit sê alles as jy net die opskrif lees.
Dit is presies hoe ek gevoel het nou die dag toe ek ‘n lemoenpoeding probeer bak het…. Ons huur ‘n nuwe huis en die oond het baie belowend en nuut gelyk, maar met kan nooit van die buitekant af oordeel nie… Ek het die poeding aangemaak en in die oong gesit en binne die eerste 5 minute het ek besef dat hier kom groot marakkas…..
Die poeding bo-op was sommer donker bruin, amper swart, en die poeding onder is nog in vloeistof vorm. Ai, en niks wil rys nie…. Die poeding bied nie eers ‘n poging aan om te rys nie, is net so plat soos toe ek dit ingesit het. Net so…. Geen vordering, geen bakproses… Net swart bo-op gebrand, rou aan die onderkant en plat soos ‘n pannekoek. Nou dit is wat mens noem marakkas…. GROOT PROBLEME….. So wonderlike akkurate beskrywing van hoe iet maklik verkeerd kan loop.
As jy opsoek is na die resep en wil sien hoe die poeding regtig MOET lyk, lees gerus meer by resep vir Lemoenpoeding…
Vertel ons van marakkas wat plaasgevind het in jou kombuis. Deel gerus jou storie met ons 🙂 Jy is welkom on in AFrikaans of Engels te skryf. Maak gebruik van hierdie geleentheid om iets met die wêreld te deel 🙂
Today I am going to share with you a recipe that my husband showed me. It is the easiest thing you will ever make. I never thought of cooking rice in this way, never ever 🙂 Amazing what there is out there still to be discovered by you. Maybe something that one person accepts as normal is totally unheard of for another person. So let’s all share recipes and ideas 🙂
This is how to make this wonderful easy rice….
First you have to decided what flavours you are in the mood for today. Curry, Chinese or whatever you like to eat. My whole family loves bacon and I just happened to have a few pieces in the fridge to use up anyway, so I cut the bacon into little pieces and fried it off with finely chopped onion in a little bit of oil. I also like smoked paprika so added just a little bit for taste.
Once the onion is see through and the bacon is cooked, you have to add your rice. We use 1 cup of rice for our family, so I added 1 cup of raw rice to the mix of onion and bacon…
You then stir the rice in the pan or pot, whatever you decide to use, for a few minutes. Not too long… Then it is time to add the liquid….. I used chicken stock. Take one chicken stock cube and add 2 cups (500ml) of boiling water and stir. Now it is ready to add to your rice mixture on the stove. Stir the mixture together… Remember you need 2 parts liquid for every part rice that you are using.
Then you have to find an oven dish or whatever you have lying around. I could only find our braai dish (a round one) and it worked wonders. I now use nothing else :). Pour the rice and stock mixture into the dish… Make sure you cover it very well. You want the steam from cooking to stay in the dish, not escape into the oven.
Pre-heat the oven to 180 degrees celcius and then add the mixture to the oven. You need to let it cook for about 10 minutes. Then take it out of the oven and stir. Leave it another 10 minutes. It should be cooked after 20 minutes. If not, just cook a bit longer until the rice is dry.
The taste of the rice is wonderful, so different from just boiling it on the stove in water like I have always done. Something to try…. Goes well with anything, even just on it’s own 🙂
This is a wonderful recipe I got from my mother… Believe me, my son LOVES this recipe and eats it on everything. It is a bit sweet, but also sour at the same time. Goes well on pork and is a winner if you add a little bit to mayonaise for a chicken mayo toasted sandwich…. My favourite, add to a hot dog with melted cheese 🙂
Here is the recipe. I changes it a little bit because of availability of ingredients:
1 cup of sugar (250ml)
25 ml of mustard powder. Use the English mustard
20 ml of cake flour. I add 20ml because I make everything gluten free, if you are using regular flour, start maybe with 15 ml.
Pinch of salt
1/2 cup of white spirit vinegar. I used apple cider vinegar, could not find white spirit vinegar… (the cider vinegar has a stronger taste than the spirit vinegar)
1/2 cup of water
2 extra large eggs
1. Mix the sugar, mustard, flour and salt in a bowl.
2. Microwave for 4 minutes on 100% stirring after 2 minutes.
3. Beat the eggs together and add some of the mixture, mixing very well… Add to the rest of the mixture and stir together…
4. Microwave for 3 minutes at 50% until it turns thicker.
5. Let it cool down. Place the mixture in a holder and store in the fridge. It tastes great when it is very cold 🙂
Like I mentioned last time, my children love potatoes. They don’t eat bread at school and it important for me to find something they will love eating that is also filling. Potatoes give me that possibility. They love it and it is filling at the same time.
3 potatoes (raw potatoes that you grate)
pinch of salt
2 tablespoons of brown rice flour (or regular flour if you prefer)
1. Make the balls as big or small as you like. I make it small, easier and quicker to cook and not too much to eat at a time.
2. Take a spoon full of mix and press together in your hand. Once it holds it’s shape, deep fry in oil.
3. I choose to deep fry them, but you can shape them and then bake in the oven without any oil.
Easy to make 🙂
My children are very fussy when it comes to eating at school. They do NOT like bread (only toast) so I had to come up with something else they will enjoy at school that is filling enough and NOT full of sugar and junk. So I tried these wonderful potato cakes. It only takes a few ingredients and are very easy to make. You only need the following ingredients:
4 large potatoes (boiled and mashed with a little bit of butter)
1 extra large egg
pinch of salt
A large hand full of cheddar cheese (or whatever cheese you prefer). You can add as much as you enjoy.
Optional: add bacon, salami or ham.
1. First boil the potatoes and mash with some butter.
2. Add the cheese, egg and salt and mix well.
3. Add the bacon, salami or ham, whatever you are in the mood for 🙂
4. Mix well and heat up a pan. I use my pancake pan and don’t use any oil.
5. Form little balls and then press them flat in the pan. I bake 4 at a time.
6. Turn when one side is golden brown and cook on the other side.
7. Remove when ready and eat warm or cold as a snack…
This is a wonderful breakfast anyone can enjoy. It is very quick and easy to make for people on the go and it tastes wonderful.
As you know my husband is a celiac and it is a struggle to get anything gluten free for him. South Africa doesn’t really cater for celiacs and I do not think that it is going to happen any time soon either.
Keep posted to see what else my husband will post. I will let you know as soon as he adds anything new to try 🙂
Visit his site and leave your comments about how you experience being a celiac, no matter where in the world you are… http://celiacguy.com/
Happy birthday love of my life 🙂 My wonderful husband’s birthday was this week and we baked him a wonderful Gluten Free sponge cake. It was great fun… Usually when you bake gluten free cakes, they don’t rise that well, but this cake did. It started off as a little bit of cake batter, in less than halve the tin we used and it filled the whole pan in the end.
I was so happy with the results we got… We also used butter for the icing rather than margarine because my husband loves butter. It was much thicker and harder than the margarine icing, but just add a spoon full of water and this will fix it very nicely.
We had a wonderful day together as a family and the children are still eating the cake. They decided that the gluten free cake is MUCH nicer than the regular cake with gluten. Wonderful for us all 🙂
This mixture can be used to either bake one large cake or cup cakes. Depends on what you are in the mood for… This sponge cake is very light and tastes wonderful with the orange.
1 cup of margarine or butter
1 ½ cups of sugar
1 cup of corn flour(maizina)
1 cup of milk
2 cups of flour
2 teaspoons baking powder
A pinch of salt
1 teaspoon of vanilla extract
1 teaspoon of grated orange peel
1. Cream the butter and sugar together.
2. Mix the corn flour with ½ a cup of milk and add.
3. Beat the eggs very well and add to the mixture.
4. Sieve the dry ingredients together and add, taking turns with adding the milk as well.
5. Lastly add the vanilla and orange peel. Mix well and pour the mixture in a round cake pan.
6. Bake in a pre-heated Bak at 180°C for about 50 minutes until light brown.
If you are baking the cup cakes, you shouldn’t need to bake them for longer than about 20 minutes. Decorate them in any colour you feel like… Let the children help 🙂
If you live in Vereeniging in South Africa and want to order cup cakes instead, why not visit our Ouma’s Cookies site 🙂
Hierdie mengsel kan gebruik word om een groot koek te bak en kan versier word met botterversiering en “hundreds and thousands”. Dieselfde mengsel kan ook gebruik word om individuele “cup cakes” mee te bak.
1 koppie botter/margarine
1 ½ koppies suiker
1 koppie mielieblom (maizina)
1 koppie melk
2 koppies koekmeel
2 teelepels bakpoeier
‘n Knippie sout
1 teelepel vanilla geursel
1 teelepel gerasperde lemoenskil
1. Room die botter en suiker saam.
2. Meng die mielieblom met ‘n ½ koppie melk en voeg by.
3. Klits die eiers baie goed en voeg by die mengsel.
4. Sif die droë bestandele saam en voeg om die beurt met die res van die melk by.
5. Voeg vanilla en lemoenskil laaste by. Meng goed en gooi in ‘n ronde of vierkantige
6. Bak in ‘n voor-verhitte oond teen 180°C vir omtrent 50 minute tot ligbruin.
Indien jy kolwyntjies bak kan die bak tyd aangepas word. Behoort nie langer as so 20 minute te bak nie. Versier sommer met enige kleur versiersuiker 🙂
As jy in Vereeniging Suid-Africa bly en jy wil eerder kolwyntjies koop, besoek gerus ons Ouma’s Cookies webblad…