Teen die tyd dat hierdie poeding klaar gebak het, vorm dit ’n vla-agtige laag in die middel.
BESTE MALVA POEDING
We love the charm of this rustic crumble by Georgia East. It works a treat with the joyful La Motte Vin de Joie Rosé! Tart quince takes on a sweeter side when cooked in rosé wine and flavoured with vanilla and lemon zest. When puréed, the quince makes for an ideal jammy filling for an easy crumble tart – ideal for serving as a cold weather dessert or an afternoon tea treat. Quince Crumble Recipe Prep time: 1.5 hours /Cook time: 30 mins /Serves: 4-6 You will need: For the quince purée: 1kg quinces, peeled, cored and chopped into chunks 1-2 vanilla pods (optional) 175g caster sugar ½ a lemon, zested and juiced 2 tablespoons cornflour For the pastry: 140g cold butter, diced 200g plain flour 50g ground almonds 75g caster sugar 1 lemon, zested 1 egg, plus 1 egg yolk For the crumble topping: 100g plain flour 75g rolled oats 75g caster sugar 140 cold butter, diced To prepare the quince purée, put the quince chunks into a large pot with 350ml of La Motte Vin de Joie Rosé or dry rosé wine. Add the vanilla pods if using, cover with a lid and simmer for 1 hr or until the quinces change colour to a salmon pink and go soft. Remove the cooked quince from the heat and allow to cool slightly, then whizz with a stick blender until smooth. Pass the quince purée through a sieve into a clean pan and stir in the sugar, lemon zest and juice. Cook the purée until it is reduced by one-third, then mix the cornflour with a little water and stir into the purée until it’s thick. Remove from the heat and allow to cool. Heat oven to 140C fan. To make the pastry, rub the butter into the flour and almonds. Add the sugar and zest, then the egg and the egg yolk. Bring everything together, wrap in cling film and refrigerate for 15 minutes. Roll out the pastry on a lightly floured surface to line a 22cm tart tin. Place in the tin, trim the edges of the pastry if required, and refrigerate for 15 mins. Line the pastry with baking parchment and baking beans or rice, then bake blind for 20 mins. Remove the beans and paper, then cook for a further 15 mins until the base is biscuity. Remove from the oven and allow to cool slightly. Increase oven to 160C fan. Meanwhile, to make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix. To assemble the tart, pour the quince purée into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the quince is bubbling around the edges. Serve warm with cream, custard or vanilla bean ice cream and a few chilled glasses of La Motte Vin de Joie Rosé.
SKILLET CARAMEL APPLE CRUMBLE
MAKLIKE PANNEKOEK 1 http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/06/maklike-pannekoek.html 1 koppie meel 1 teelepel bakpoeier ½ teelepel sout 2 eiers 2 koppies melk 1 eetlepel botter, gesmelt kookolie MAAK SO: Klits die meel, bakpoeier, sout, eiers en melk 8 minute lank. Laat dit vir ten minste 30 minute staan. Roer die gesmelte botter by en meng deeglik. Verhit net genoeg olie in ´n pan om die bodem te dek. Gooi net genoeg beslag in die pan om die bodem te dek. Draai die pannekoek om as dit borreltjies maak. Dit moet uit as dit goudbruin is. Bedien met ´n mengsel van kaneel en suiker en hou ook bietjie suurlemoensap byderhand.26/6/2014 **Kos vir kampeerders met idees vir kampering MAKLIKE PANNEKOEK 2 http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/06/maklike-pannekoek.html 1 eier 1 kop water 1 kop meel sout en n 1/2 k Olie[halwe kop olie.] Flatervry. Maklik dit werk. Warmpan verkoel effe en soedaR n.s>Verdubbel soos nodig Hier verdun jy en kry 20** Sylvia Fourie Hier het ek Sylvia Fourie se Pannekoek gebak en dit is HEERLIK* Helena Kruger *27/07/2015 ***************************************************************************** MAKLIKE PANNEKOEK 3 http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/06/maklike-pannekoek.html Die enigste pannekoek resep wat jy nodig het. Flop nooit en is nooit rubber nie, selfs as dit koud is. Pannekoek 4 k meel 4 eiers 5 k water ½ t sout 4 t bakpoeier ½ k olie Meng alles baie goed saam en bak, die geheim is om die bakpoeier laaste by te gooi en goed te meng.*Amke Fourie* 3/6/2015 Geplaas deur Andre Potgieter PANCAKE RECIPE http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/06/maklike-pannekoek.html 3 1/4c water 125ml oil 15ml vinegar 2c flour 2t baking powder 2ml salt 2 eggs METHOD: Combine the water, oil & vinegar. Sift, flour, salt & baking powder, add this to the water mixture and mix well. Whisk in eggs 1 x 1 until there are no lumps left. Let stand for 5 mins..do not stir again. Use a tiny bit of oil for the 1st pancake, thereafter no oil needed in pan. Sprinkle with cinnamon sugar**Hilda Dates Steyn* HILDA SE PANNEKOEK Pannekoek ~ Ek gaan nie eers vir julle ‘n ander pannekoek resep plaas nie want hierdie ene maak ek self al jare en is absoluut heerlik…!♫ 3 x 250ml Koekmeel 3 Groot eiers 175ml Olie 25ml Asyn 3ml Sout 15ml Bakpoeier 4 x 250ml Water Metode: 1. Klits eiers en water baie goed. 2. Gooi kookolie, asyn en sout by en klits weer goed. 3. Gooi Koekmeel by en klits. 4. Gooi Bakpoeier heel laaste by en klits vir 1min. WENKE **Hoe langer die mengsel staan voor gebruik, hoe beter. ***Ek maak mynne gewoonlik in die oggend en laat staan tot vannaand wanneer ek bak. Die mengsel kan in die yskas gebêre word vir 1 week. Bron: Hilda Dates Steyn Hier het ek Hilda Dates Steyn se Pannekoek gebak en dit is HEERLIK** Dankie Hilda.>>Helena Kruger 27/07/2015
Escape To The Chateau's Dick & Angel have released their first cookbook. Here they share some of their favourite recipes with us.
Sprinkel fyn kaneel oor dié heerlike vlaskywe, net voor jy dit opdien.
As jy, soos ek in ‘n huis met ‘n pan grootgeword het, ken jy pannekoek, eet jy pannekoek en bak jy pannekoek. Ek het dit aanvaar as belangrike grondbeginsels van die lewe. Moederliefde = Pannekoek…
SJOKOLADEPOEDING MET VANILLASOUS
Dié koeksisters se tekstuur is fyn, die koeksisters is deurdrenk met stroop wat nie uitermate soet is nie en die buitekante is heerlik bros.
SUURLEMOEN SOUSPOEDING
PYNAPPEL EN SUURLEMOENKAASKOEK
PAULA DEEN'S ORANGE BROWNIES
HEERLIKE APPELKOEK
Jy kan ou brood gebruik as jy nie mosbolletjies in die hande kan kry nie. Smeer die brood voor die tyd met konfyt of sjokoladesmeer.
Hierdie romerige lekkerny bestaan uit twee lae – die boonste deel word gegeur met vars aarbeie en die onderste laag met vanieljepeul. ’n Nommerpas nagereg vir ’n lente-ete. Sorg vir ’n bak stroopsoet aarbeie hierby.
Do you enjoy the Catalan dessert called Xuixos? Try them or make them at home with this recipe ✎
Klam, ryk en dekadent... Sit warm voor met vla of roomys.
Hierdie koffie-en-toffiepoeding maak sy eie karamelsous en is ’n regte staatmaker as jy iewers in die bos kamp.
This lemon cheesecake pavlova has a fresh and tangy twist - perfect for a hot summer's day.
The perfect combination of lemon and coconut comes together in this sweet treat that is ready in under an hour.
The title to this recipe says it all. So I won’t do my usual “story before the recipe” nonsense. Just be prepared for the mess these cause when eating them! Ingredients (makes 10 …
Oond 180 gr C. Klits 100 gr sagte margarine, 312 ml suiker, 2 eiers en 5 ml vanilla essens goed saam. Roer 1 blik fyn pynappel, sous en al by. Voeg 375 ml
Die gebakte suurlemoenpoeding met sy soetsuursous onder in die bak is alombekend. My ma, Letteli Nel, het eendag besluit om grenadellapulp ...
Dié bly een van my gunstelinge omdat dit nie te ryk of te soet is nie. Dis lig – byna soos ’n soufflé – maar ook souserig. En as jy van ’n suurder smaak hou, kan jy die helfte van die nartjiesap met suurlemoensap vervang.
So ‘n meringuekoek met soet en sappige somerbessies lyk nie net feestelik nie, maar smaak heerlik. Die perfekte nagereg vir die lente en somer.
Ek kan hierdie poeding vir ontbyt, middag- en aandete eet. As jy van trooskos soos melkkos of karringmelkpoeding hou, sal jy versot wees op hierdie eenvoudige nagereg.
Almal se gunsteling. Daar’s maar min dinge wat kom by ’n lekker malvapoeding.
Wie kan die winter deursien sonder soet en stroperige, warm poeding? Stel op die volgende koue dag een van ons toetskombuis se lekker poedingresepte op die proef.
My ma sal kaalvoet oor die Drakensberg loop vir suurlemoenmeringuetert. Ek maak graag in die somer vir haar hierdie roomyskoek as dit te warm is vir tert bak.
Ingredients: 220g egg whites (from about 7 large eggs) 350g caster sugar 2 Tbsp cornstarch 2 tsp white vinegar To serve the pavlova: 1 cup whipping cream, very cold 1 Tbsp icing sugar 2 tsp Staffords Vanilla Extract 250g / ½ jar Staffords Lemon Curd, chilled 4 passion fruit / granadillas ¼ cup toasted […]
CHRISTELLE SE KOFFIE SJOKOLADE POEDING
Every year or two, I become an absolute sucker for punishment by enrolling myself in…
Recipe by Georgia East "Always the star of a festive table, trifle is a great dessert to throw together just before serving as most of the components can be prepared ahead of time. This version omits the traditional jelly and custard combination for a brownie base topped with decadent chocolate pudding, Swiss roll, chocolate mousse, meringue and whipped cream. A dessert this rich and chocolately is best served with the 2021 La Motte Millennium for the ultimate after-dinner experience." Triple Chocolate Trifle Prep time: 1 hour /Cook time: 1 hour /Serves: 6-8 Ingredients: 1L readymade chocolate pudding or chocolate custard 1L tub of chocolate mousse 500ml whipping cream 2 tablespoons caster sugar Readymade vanilla Swiss rolls, cut into 3mm rounds Cocoa powder, for dusting For the brownie base: 100g butter 200g dark chocolate, broken into pieces 4 eggs 250g sugar 100g cake flour 1t baking powder 30g cocoa powder 100g white chocolate, roughly chopped 100g pecan nuts, roughly chopped Preheat the oven to 180°C with fan or 160°C without. Find a baking dish that matches the base of your trifle bowl and line it with baking paper. Should you not have a matching dish, the brownie base can be trimmed to size after baking. A 20cm to 24cm dish or skillet works best. Melt the butter in the microwave and the chocolate in a bowl over simmering water. Whisk the butter into the melted chocolate and leave to cool to room temperature. Whisk the eggs and sugar together until light and fluffy and fold in the melted chocolate mixture. Sift in the flour, baking powder and cocoa and fold until combined. Carefully stir in the chopped white chocolate and pecan nuts and pour the batter into the baking dish. Bake for 25-30 minutes or until the middle is just set – the brownie base needs to be fudgy. Cool the brownie completely before removing from the dish and cutting to size. For the chocolate swirl meringues: 3 XL egg whites, at room temperature 150g caster sugar 1 tablespoon vanilla extract ½ teaspoon white vinegar 150g dark chocolate, melted Preheat the oven to 100°C. In a metal or glass mixing bowl, whisk the egg whites until soft peaks form. While whisking, add in the caster sugar in stages. Whisk in the vanilla extract and vinegar and continue whisking until stiff peaks form. Gently fold in the melted dark chocolate, taking care not to overmix the egg white. Spoon the meringue into little dollops on a baking sheet lined with baking paper. Bake the meringues for 60 minutes and leave to cool on the tray before using. To assemble the trifle: Sweeten the cream the caster sugar and whip to stiff peaks. Place the brownie into the base of your trifle dish and arrange the Swiss roll slices around the perimeter. Pour in the chocolate pudding/chocolate custard and top with a layer of whipped cream. Crumble over some of the meringues and top with a layer of chocolate mousse. Repeat, finishing with dollops of whipped cream and chocolate mousse. Dust over a little cocoa powder and refrigerate until ready to serve. The trifle is best served within 2-3 hours after assembling it.
Vir my is die poeding die beste deel van die ete. Jy sal ook so voel as jy dié lekker winterpoeding proe.
