Category Archives for Recipes
Eat Sum More Shortbread recipe
This is a fantastic recipe for Shortbread, a speciality of the Scottish. It is one of South Africa’s favourites and this is a recipe for home-made shortbread. Easy enough to make, just follow the recipe and bake, but not for too long. The trick is that the shortbread should not be dark. It should still be light, but hard baked.
Ingredients:
4 cups of flour
1 cup of castor sugar
2 cups of butter (margarine doesn’t work well)
1/4 teaspoon of salt
Method:
1. Butter the flour and the sugar together.
2. Add the castor sugar and salt.
3. Roll the dough so it looks like a long sausage.
4. Cut into circles and place on a baking tray.
5. Sprinkle some sugar on top and bake in a pre-heated oven at 350 degrees Fahrenheit.
6. Bake for 10 minutes. If it is not totally baked, leave for another 10 minutes.
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Eat Sum more shortbread resep
Hierdie is ‘n fantastiese resep en ‘n spesialiteit van die Skotte. Dit is een van Suid-Afrika se gunstelinge en die tuisgebakte weergawe volg hieronder. Maklik genoeg om te bak maar maak seker die shortbread brand nie. Dit is veronderstel om lekker bros te wees maar nie donker nie.
Bestandele:
4 koppies meel
1 koppie strooisuiker
2 koppies botter (margarine werk nie lekker nie)
1/4 teelepel sout
Metode:
1. Botter die meel en suiker saam.
2. Voeg die suiker en sout by en meng.
3. Rol die deeg sodat dit soos ‘n lang wors lyk.
4. Sny dit in sirkels en sit op ‘n bakplaat.
5. Sprinkel suiker bo-op en bak in ‘n voorverhitte oond van 350 grade Fahrenheit.
6. Bak vir 10 minute. As dit nie gaar is nie, bak ‘n verdere 10 minute.
Hierdie is heerlike koekies en ons het dit altyd gebak toe ons nog klein was. Ek het gehou van die rol van die koekies, het gedink dit is so lekker!!! Laat ons weet hoe jou koekies smaak. Email vir ons fotos van die koekies!!!
Pampoenkoekies (en hulle is gluten vry)
Pampoenkoekies is ‘n wonderlike byvoegsel vir enige maaltyd. Die mees gewilde pampoen wat in Suid-Afrika hiervoor gebruik word is Herbert Squash. Toe ons egter in Engeland gebly het, was dit nie beskikbaar nie en moes ons eksperimenteer… Butternut het net so lekker gewerk en ek gebruik dit nou graag.
Dit is noodsaaklik dat die pampoen so droog as moontlik is voor jy dit gebruik, anders is dit te waterig en gaan die koekies nie lekker braai nie.
Bestandele:
2 koppies pampoen (1 medium grootte butternut squash)
4 eetlepels meel (meng wit of bruin rysmeel, tapioca en chick pea meel in gelyke hoeveelhede saam vir die gluten vrye weergawe)
2 teelepels gluten vrye bakpoeier
Sout
1 eier
Olie
# As jy nie ‘n celiac is nie kan jy gewone meel en bakpoeier gebruik
Metode:
1. Kook die pampoen in ‘n bietjie water tot sag (tussen 10 en 15 minute). Maak seker die pampoen is baie droog voor jy dit gebruik. Druk die pampoen fyn.
2. Voeg die meel, bakpoeier, sout en eier by en meng goed.
3. Gooi ‘n bietjie olie in ‘n pan en laat dit warm word. Drup lepelsvol van die mengsel in die pan en braai tot bruin aan albei kante.
4. Sprinkel kaneelsuiker bo-oor of gooi ‘n lekker stropie bo-oor.
Soet stroop:
1 eetlepel botter/margarine
3/4 koppie water
3/4 koppie melk
1 1/2 koppies suiker
1 eetlepel mielieblom
1. Laat die botter, water en suiker tot kookpunt kom.
2. Meng die mielieblom met ‘n bietjie water en gooi by. Laat dit vir omtrent 2 minute kook terwyl jy dit meng.
3. Gooi die warm stoop bo-oor die pampoenkoekies in plaas van die kaneelsuiker.
Pampoenkoekies (and they are gluten free)
Pampoenkoekies is a wonderful addition to any meal… You can use many types of pumpkin and in South Africa the most common pumpkin used is Herbert Squash. When we lived in England we could not find it though, so we tried butternut. It worked wonderfully…
The trick is to make sure the pumpkin is very dry. If it is watery, the pampoenkoekies will stick and won’t be easy to make.
Ingredients:
2 cups of pumpkin (1 medium sized butternut squash)
4 tablespoons of flour (mix white or brown rice, tapioca and chick pea flour in equal quantities)
2 teaspoons of gluten free baking powder
Salt
1 egg
Oil
# If you are not a celiac, you can just use regular wheat flour instead of the mix
Method:
1. Boil the pumpkin in a bit of water until soft (between 10 and 15 minutes). Make sure the pumpkin is very dry before using. Mash the pumpkin.
2. Add the flour, baking powder, salt and egg. Mix well.
3. Warm up a bit of oil in a frying pan. Place spoons full of pumpkin in the pan and fry on both sides until light brown.
4. Sprinkle cinnamon sugar on top or make a sweet syrup to pour over.
Sweet syrup:
1 tablespoon of butter/margarine
3/4 cup of water
3/4 cup of milk
1 1/2 cups of sugar
1 tablespoon of cornflour
1. Bring the butter, water and sugar to the boil.
2. Mix the cornflour with a little bit of water and add. Let it boil for about 2 minutes.
3. Pour warm syrup over the pampoenkoekies instead of the cinnamon sugar.
Gluten Free Plaatkoekies (like American Pancakes)
Being a celiac does not mean that you can eat nothing enjoyable… Take the plaatkoekies for instance… They taste wonderful and is very easy to make. So make sure to try this recipe. You can feed your family with this wonderful recipe and they won’t even know it is Gluten Free…
Ingredients:
2 eggs
1 cup of water
1 tablespoon of melted butter
1 tablespoon of sugar
1/2 teaspoon of salt
2 teaspoons of baking powder
1 cup of flour (equal quantities of chick pea, tapioca and brown rice flour)
1/2 teaspoon of xantham gum
Method:
1. Beat together the eggs and the water.
2. Add the melted butter and the sugar.
3. Sieve the dry ingredients (salt, baking powder, flour and xantham gum) and add to the mixture.
4. Mix well.
5. Place spoon full of mixture to a warm pan. You can make the plaatkoekies as big or small as you like.
6. Add cream, syrup or whatever you prefer on your plaatkoekies.
Enjoy 🙂
Marshmallow tart
Marshmallows have been one of my favourite for a long time… So when my mother used to make marshmallow tart, we were all very excited 🙂
Ingredients:
1 tin (397g) of condensed milk
1/2 cup of lemon juice
12 red cherries, cut in half
1 pack (125g) of marshmallows
1 cup of cream
1 teaspoon vanilla essence
1 small tin of crushed pineapples
1 pack of tennis biscuits (coconut cookies)
Method:
1. Mix the condensed milk and lemon juice together and let stand until it gets thicker.
2. Add the cherries and cut marshmallows and mix.
3. Beat the cream and vanilla together until stiff. Add to the mixture and stir.
4. Pineapples are added at the end. Mix well.
5. Place the tennis biscuits in 2 tart pans (round or square) and pour the mixture on top.
6. Crumb 1 or 2 biscuits and sprinkle on top of the 2 tarts.
7. Leave in the refridgerator for around 2 hours to set.
Makes 2 round tarts
Malvalekkertert
Malvalekkers was nog altyd een van my gunstelinge… Daarom was dit altyd so lekker as my ma ‘n malvalekkertert gemaak het. Lekker bederf vir ons almal…
Bestandele:
1 blik (397g) kondensmelk
1/2 koppie suurlemoensap
12 rooi kersies in die helfte gesny
1 pakkie (125g) malvalekkers
1 koppie room
1 teelepel vanilla geursel
1 klein blikkie gesnipperde pynappels
1 pakkie tennis beskuitjies
Metode:
1. Meng die kondensmelk en suurlemoensap en laat staan tot dit dikker word.
2. Voeg die kersies en gesnyde malvalekkers hierby en meng.
3. Klits die room en vanilla saam to styf en meng by.
4. Pynappels word laaste bygevoeg. Meng goed.
5. Pak die tennisbeskuitjies in ‘n tert pan en skep die mengsel bo-op.
6. Krummel 1 of 2 tennisbeskuitjies en sprinkel bo-oor die tert.
7. Sit in die yskas en laat set. Bedien koud na 2 ure.
Maak 2 ronde terte
Cinnamon Toast
How about something VERY simple and easy to enjoy as a snack, day or night… I love cinnamon very much and therefore this wonderful cinnamon toast recipe is one of my favorites. Very EASY and quick to make, no hassles.
-Take 2 slices of bread and lightly toast one side under the grill.
– Remove and butter the other side (that is not toasted).
– Mix cinnamon with regular white sugar and sprinkle on top of the buttered toast.
– Leave under the grill until the sugar starts to crystallise.
– Remove from the grill (oven) and eat while still nice and hot!
What can be easier to make???
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Kaneelroosterbrood
Hierdie is seker die maklikste resep op aarde en jy kan dit eet vir ontbyt, ietsie om aan te peusel deur die loop van die dag of sommer vir aandete….
Ek is mal oor kaneelsuiker, so hierdie is vir my altyd ‘n wenner… Maklik en vinnig om voorteberei…
– Rooster 2 snye brood in die oond aan die een kant.
– Botter die kant wat NIE grooster is nie.
– Meng kaneel en gewone wit suiker saam. Sprinkel op die botter en sit weer in die oond.
– Rooster tot die suiker kristaliseer.
– Eet en geniet terwyl nog lekker warm.
Wat is nou makliker?
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Coffee Cookies
Ingredients:
2 cups of butter (margarine)
2 cups of sugar
1 cup of fine apricot jam
1 tablespoon bicarbonate of soda
1 tablespoon of strong coffee
‘n little bit of boiling water to dissolve the coffee in
1 1/2 teaspoon of vanilla extract
8 cups of flour
Method:
1. Cream the butter and sugar together and add the jam. Mix well.
2. Dissolve the bicarbonate of soda in a little bit of milk and add.
3. Dissolve the coffee in the boiling water and add the vanilla. Mix and add to mixture.
4. Add the flour and knead together with your hand.
5. Bake at 180 degrees celcius for about 10 minutes on the bottom oven rack. Move it to the top of the oven and bake for a further 10 minutes. Check to make sure the cookies don’t burn.
6. Let it cool down and stick two cookies together with the filling.
Filling:
1 cup of sugar
1/2 cup of butter (margarine)
1/3 cup of milk
1 tablespoon of coffee
1 teaspoon of vanilla extract
- Let all the ingredients boil together for 5 minutes while stirring.
- Remove from the heat and mix until cold. The filling will thicken up.
If you find the mixture to be too much, you can always halve the recipe.
If you prefer purchasing homemade cookies, cakes, cup cakes, muffing or rusks from Ouma’s Cookies, please do not hesitate to visit our site today. If you live in Vereeniging you can collect. Place your order today.
www.naturalchoices.co.za/cookies