Oats Neute Stafies

Oond 180° C.

MENG SAAM:
250 ml gesmelte botter
250 ml heuning.

VOEG DAN DIE DROë BESTANDELE BY:
750 ml rou oats
750 ml volkoring of nuttywheat meel
1 k sonneblomsaad
1 k klapper
kwart t sout
Meng bestandele goed deur en skep in gesmeerde, met bakpapier gevoerde bakplaat.
Bak vir 35 minute en koel af, haal versigtig met bakpapier uit en sny in stafies

Bron: Radio Namakwaland

Fiery Beef Salad with Cashews

For the dressing:
⅓ cup fresh lime juice • ¼ cup fresh cilantro, chopped • 1 tbsp water
1 tbsp Thai fish sauce • 4 cloves garlic, minced • 1 tsp strong chilli paste
1 large knob ginger, grated
1/ Combine all the ingredients and leave in the fridge to infuse for as long as possible.

For the salad:
500g fillet steak • ¼ tsp salt • ⅓ ⅓ tsp black pepper • extra-virgin olive oil
6 cups cos lettuce, ripped • 1 cup cherry tomatoes, quartered
1 cup spring onion, thinly sliced • ¼ cup fresh mint, coarsely chopped
200g roasted cashew nuts

Steps:
1/ Place a grill or frying pan on a high heat.
2/ Cut the steak into three and sprinkle both sides with salt and pepper.
3/ Place the steak in the pan, coated with a spoon of olive oil,
and cook for five minutes on each side or until the desired degree is reached.
4/ Leave to stand for five minutes, then cut the steak diagonally across the grain
into five-millimetre strips.
5/ Combine steak, lettuce and remaining ingredients in a large bowl.
Add the dressing, toss to coat and serve.

Serves 4

Source: The Real Meal Revolution – Prof Tim Noakes

Wilted Onion and Walnut Spinach

This is actually a filling for a Middle-Eastern pastry called fatayer, little pastry triangles that get served at all special occasions, especially in Lebanon. You could serve this with pretty much anything or eat it on its own.

Ingredients:

200g Swiss chard or baby spinach, washed and roughly chopped • 1 large onion, roughly chopped
40g butter • ½ tsp sumac (optional) • juice of one lemon • ⅓ ⅓ cup walnuts, chopped and toasted, 1 small bunch mint, finely chopped • salt and pepper

Steps:

1/ In a medium-sized pot, gently sautéthe onion in butter until translucent.
2/ Add the spinach and continue to stir until the spinach has cooked and any excess juice has evaporated.
3/ Add the sumac (if desired), a squeeze of lemon, the nuts and mint and stir well.
4/ Season to taste and serve immediately or set aside for later.

Serves 2

Source: The Real Meal Revolution – Prof Tim Noakes

Nutty Crackers

Servings: 16
Ingredients
  • 200g sunflower seeds •
  • 60g flax seeds •
  • 100g sesame seeds
  • 2 tbsp psyllium husks •
  • 500ml water •
  • 1 tsp salt
Steps
  • 1/ Preheat the oven to 160˚C.
  • 2/ In a mixing bowl, combine all the ingredients and leave the mixture
  • to stand until it is thick and pliable, about 10 minutes.
  • 3/ Spread the mixture out as thinly as possible on a silicone mat on a baking tray
  • (you may need two). The mix should have no holes in it.
  • 4/ Bake the trays for an hour. You may need to rotate them away
  • from the hot spots in the oven.
  • 5/ After an hour and a few turns, it should only take another 15 to 20 minutes
  • until they are seriously crispy.
  • 6/ Remove them from the oven and leave to cool. Once cooled, break them
  • into any size you like and store in an airtight container

Source: Nutty crackers – Tim Noakes

Dadel Beskuit

1kg bruismeel
275ml suiker
250gr Margarien
5ml sout
400-500ml melk
7ml bakpoeier
250g dadels fyn gekap
2eiers geklits

METODE

Sif droe bestandele saam, rasper margarien in,
As jy n menger het met n hak gaan dit baie maklik
Meng die margarien in die droe bestandele of met jou vingers,
Maak melk lou
Klits eiers in 400ml melk
Meng met bottermengsel
As deeg te styf is gooi nog bietjie melk by
Knie of meng deeg goed,
Smeer hande met olie en vorm balletjies,
Pak in gesmeerde panne of spuit oond pan en druk deeg in pan
Sny dan klaar jou beskuite en bak vir 30 min by 180*C
Stel oond af na 150*C vir nog 30min
Haal uit oond
Sny met skerp mes op jy plekke waar jy gesny het en keer beskuit uit
Droog uit in n lou oond 100*C met deur effens oop

Bron: Plasing & Foto: Chrissi Havlicek / WATERTAND RESEPTE VIR OUD EN JONK

http://www.watertandresepteviroudenjonk.com/beskuit.html

Cherry Pecan Buttermilk Rusks

1 kg self-raising flour
10 ml (2 t) baking powder
10 ml (2 t) salt
500 g margarine
1 can (385 g) condensed milk
125 ml (½ c) brown sugar
500 ml (2 c) buttermilk
100 g red cherries, chopped
100 g pecan nuts, chopped

Preheat the oven to 190 °C. Grease a large rectangular roasting pan with margarine or nonstick spray.
Sift together the flour, baking powder and salt in a large bowl and rub in the margarine.
Mix the condensed milk, brown sugar and buttermilk.
Mix the dry and wet ingredients with a wooden spoon.
Add the cherries and nuts and press the mixture into the prepared roasting pan. Bake for 50 minutes or until golden and a skewer inserted in the middle comes out clean.
Turn out on a wire rack and leave to cool. Dry overnight in the oven at 100 °C.

Kersie en pekaneut karringmelkbeskuit
1 kg bruismeel (of 1 kg meel en 30ml bakpoeier)
10 ml (2 t) bakpoeier
10 ml (2 t) sout
500 g margarien
1 blik (385 g) kondensmelk
125 ml (½ k) bruinsuiker
500 ml (2 k) karringmelk/amasi
100 g rooi kersies, gekap
100 g pekanneute, gekap

Verhit die oond tot 190 ° C. Smeer ‘n groot vierkantige oondpan met margarien of spuit met kossproei.
Sif die meel, bakpoeier en sout in ‘n groot bak en vryf die margarien in.
Meng die kondensmelk, bruinsuiker en karringmelk.
Meng die droë en nat bestanddele met ‘n houtlepel.
Voeg die kersies en neute en druk die mengsel in die voorbereide pan. Bak vir 50 minute of tot goudbruin en ‘n toetspen in die middel skoon uitkom.
Keer uit op ‘n draadrak en laat afkoel. Droë oornag in die oond by 100 ° C

Source: (Etresia van Zyl) https://kreatiewekosidees.com/?s=beskuit

Granola Bars

INGREDIENTS
1 1/2 cups rice krispies
1/4 cup honey
1 1/2 cups cashews chopped
1 cup dried banana chips chopped or
1 cup raisins
1/2 cup slivered almonds
1 1/2 cups oats
1/4 cup sesame seeds
1 cup syrup
1 teaspoon vanilla essence
1 teaspoon butter or margarine
1/2 teaspoon salt

DIRECTIONS:
Preheat the oven to 180°C
Grease a baking dish with the butter and set aside.
Spread the almonds and cashews on a baking sheet and toast them in the oven for about 6-8 minutes, or until they start to brown a bit.
Remove from oven and let cool.
Mix the oats, rice krispies, banana chips or raisins and sesame seeds in a big bowl.
Add the nuts once they’ve cooled.
In a small saucepan, combine syrup, honey, salt and vanilla essence over medium heat stirring all the time to prevent burning.
Continue cooking for additional 3 to 5 minutes until the syrup begins to thicken, then pour it over the oats and nuts.
Mix everything together so that the syrup evenly coats everything in the bowl.
Pour into your baking sheet while it’s still warm.
Press flat with a back of a spoon.
Let cool to room temperature or refrigerate until ready.
Cut them into square or rectangles.

These can be dipped in chocolate or drizzled with chocolate on the top.

Source: https://www.facebook.com/LekkerBraaiRSA/
Recipe: Sanelle

Vinnige Vrugtekoek Broodjie

Lewer 1 koekbrood
Bereidingstyd: 15 minute
Baktyd: 1 uur

Vrugtekoek Mengsel Bestanddele

  • 500 ml (2 k) koekmeel
  • 250 ml (1 k) suiker
  • 10 ml (2 t) bakpoeier
  • 7 ml (1½ t) fyn kaneel
  • 2 ml (½ t) fyn naeltjies
  • 2 ml (½ t) neutmuskaat
  • 5 ml (1 t) fyn gemmer
  • 5 ml (1 t) sout
  • 250 ml (1 k) vrugtekoekmengsel
  • 100 g rooi glanskersies, gehalveer

Vir Bak

  • 125 ml (½ k) melk
  • 80 ml (1/3 k) olie
  • 2 eiers

Metode:

  1. Vir die bakmengsel: Meng alles baie goed en bêre in ’n lugdigte houer in die koskas.
  2. Vir bak: Voorverhit die oond tot 180 °C. voer ’n broodpan van 9 x 19 cm met bakpapier uit en spuit met kossproei.
  3. Skep die mengsel in ’n mengbak. Klits die melk, olie en eiers saam en voeg by die bakmengsel. meng goed en giet in die voorbereide broodpan.
  4. Bak sowat 1 uur of tot ’n toetspen skoon uit die brood kom. Laat effens afkoel in die pan en keer dan op ’n draadrak uit om heeltemal af te koel.

Bron en Foto: Alletta Strydom

Read more http://www.liplekkerresepte.futureriverdesigns.com/maklike-vrugtekoek-resepte-vir-kersfees.html

Hilda se Dadelvingers

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Lewer 20 vingers.

Bestanddele:

  • 250 g botter of margarien
  • 250 ml suiker
  • 500 g dadels, fyn gekap
  • 1 eier, goed geklits
  • 100 g (125 ml) groen glanskersies
  • 100 g (125 ml) rooi glanskersies
  • 1 x 200 g pakkie Mariebeskuitjies, in klein stukkies gebreek
  • Klapper, om oor te strooi

Metode:

  1. Smeer ’n koekpan van 26 cm x 16 cm.
  2. Verhit botter of margarien en suiker oor matige hitte en roer tot suiker gesmelt is. Verlaag hitte, voeg dadels en eier by en meng vinnig en deeglik om eier egalig te versprei.
  3. Voeg kersies en koekiestukkies by, meng en haal van die stoof af.
  4. Giet mengsel in voorbereide pan en druk dit stewig met die agterkant van ’n glas vas.
  5. Strooi klapper oor en laat heeltemal afkoel. Sny in vingers van 3 cm x 6 cm.

BRON: landbou.com

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Traditional Ancient Handmade Nougat

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Ingredients
400 G Honey
250 G Sugar
2 x Large Egg Whites (separated)
1 x Tsp Vanilla Extract
1 x Pinch Salt
3 x Cups Roasted Almonds / Mixed Nuts
1 1/2 x Cups Roasted Pistachio Nuts
90 G Mixed Dried Fruits (Cherries, Mango, Cranberries, Lemon or Orange Zest etc)
2 x Rice Paper or Wax paper with Corn Starch.

Method
Place the honey and sugar into a pot over low heat, stir until the sugar has completely dissolved, Beat the egg whites with salt until soft peaks form, whisk by whisk add in the eggs to the honey mixture until all the eggs are in as well as the vanilla, the mixture will turn glossy white in color, continue to cook for approx 40m min or until the mixture forms ribbon on the surface when lifting the spoon and stays for 5 seconds before it dissolves back into the mixture also test a small ball of nougat in cold water to fill firmness when cold, add in the nuts and fruits options. Mix well “make sure the filling is hot as this will help with the spooning part”.

In a prepared pan apply thin coat of starch and then the rice paper, spoon the hot mixture into the pan. Place the second rice paper on top, cover with cling wrap and make sure o smooth out the nougat evenly.

Allow to rest for about 6 hours before removing it from the pan and cutting it into shapes and wrapping it.

Tip: You can basically use any filling make your nougat unique and according to your taste.

Source: https://www.facebook.com/alexsandersrecipes/

 

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