Lorraine Van Vooren on Flipboard
Lorraine Van Vooren
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Piesang Karamel Poeding Oond: 180 gr C. Sif 1 k koekmeel, kwart t sout, 3 t bakpoeier, in mengbak. Voeg 1 k suiker by. Roer 1 ryp, fyngedrukte piesang by, of 6 fyn dadels, 1 k melk, ‘n derde k sagte margarine, 1 geklitste eier en 1 t vanilla essens. Roer bymekaar, skep in diep, gesmeerde poedingbak. Kook saam : driekwart koppie bruin suiker, 3 E stroop 1 k kookwater en knippie sout. Gooi versigtig oor deeg. Bak 30-40 min tot gaar. Bedien met vla of roomys. An-na-na resepte
5-Minute-sjokoladepoeding (Mikrogolf) Deur Huisgenoot Digitaal. Jy sien reg, die poeding kry nie bakpoeier in nie. Genoeg vir 2 mense Bereiding: 5 minute Gaarmaaktyd: 3 minute POEDING 60 ml (4 e) koekmeel 60 ml (4 e) suiker 30 ml (2 e) kakao knippie sout 1 eier, geklits 45 ml (3 e) melk 45 ml (3 e) olie 45 ml (3 e) sjokoladesplinters 1 ml (¼ t) vanieljegeursel OPDIENING Roomys Kakao om bo-oor te sprinkel POEDING Neem 2 teekoppies met ’n inhoudsmaat van 250 ml. Skep die helfte van al die droë bestanddele in elkeen van die koppies en meng goed met ’n lepel. Voeg die helfte van die eier by elk en meng goed. Voeg die helfte van die melk en olie by elk en meng goed. Voeg die sjokoladesplinters en vanieljegeursel by en meng goed. Plaas die twee koppies saam in die mikrogolfoond en mikrogolf 3 minute teen 100 persent krag. OPDIENING Maak liggies om die kante los en keer op 2 bordjies om. Plaas ’n skeppie roomys bo-op elkeen en sif ’n bietjie kakao oor.
Macaroni-en-kaas met tuna Deur Huisgenoot Digitaal. Kikker die ou gesinsgunsteling op met tuna, mosterd en stingeluie. Genoeg vir 4-6 mense Bereiding: 15 minute Gaarmaaktyd: 20 minute WITSOUS 100 g botter 90 ml meel 750 ml (3 k) melk sout en vars gemaalde swartpeper 5 ml (1 t) mosterdpoeier MACARONI EN TUNA 250 g macaroni 30 ml (2 e) olyfolie 8 stingeluie, grof gekap 2 blikke (170 g elk) tuna in olie 100 g mozzarellakaas, gerasper Voorverhit die oond tot 180 °C. WITSOUS Verhit die botter in ’n kastrol en roer die meel by tot ’n roux (meelpasta) vorm. Roer dit nog ’n minuut, giet die melk by en klits met ’n handmenger tot ’n dik, gladde sous vorm. Geur met sout, peper en mosterdpoeier. Verlaag die hitte en laat prut sowat 3 minute of tot gaar. Bedek die sous met kleefplastiek. MACARONI EN TUNA Kook intussen die macaroni in soutwater volgens die aanwysings op die pakkie en dreineer. Verhit die olyfolie en braai die stingeluie tot sag. Roer die tuna met die vloeistof by. Skep die macaroni in ’n oondbak en skep die tunamengsel bo-op. Verwyder die kleefplastiek van die witsous, roer dit goed en giet oor die tuna. Meng die sous en tuna liggies. Sprinkel die kaas oor en bak sowat 20 minute of tot gaar
WIT SJOKOLADE en TOFFEE KAASKOEK 1 pak tennis beskuitjies 100 g botter gesmelt Maak die beskuitjies in n voedsel verwerker fyn en gooi die gesmelte botter by.Pulse tot goed gemeng. Spuit en voer n 22 cm springform koekpan uit met bakpapier. Druk die beskuitjie mengsel op die boom vas en sit in yskas. Vulsel. 500 g Philidelpia roomkaas. 1 blik kondensmelk 1 slab wit sjokolade gesmelt en afgekoel 300 ml vars room 50 ml suurlemoensap. 2 teelepels gelatien opgelos in 50ml kookwater en afgekoel. 300 ml bottel gekoopte desert sous,toffie geur. Klits die roomkaas,kondensmelk,wit sjokolade ,room en suurlemoensap tot glad.Voeg die afgekoelde gelatien by en meng goed. Gooi die helfde van die kaaskoek vulsel in die koekiekors en gooi die helfde van die toffie stroop oor.Neem n mes se punt en trek patroontjies deur.Gooi die ander helfde van die kaaskoek mengsel oor en dan die ander toffie stroop, Trek weer met n mespunt patrone deur.Laat oornag in yskas om te stol. Dit is my eie resep. Lekker eet! Hettie Bezuidenhout Kook en klets kombuis
GLAZED RED WINE AND CINNAMON GAMMON INGREDIENTS •	For boiling the gammon: •	3.5 kg boneless gammon roast •	2 onions, peeled and quartered •	2 carrots, unpeeled and sliced •	2 stalks celery, chopped •	4 Robertsons Bay Leaves •	12 Robertsons Whole Black Peppercorns •	12 Robertsons Whole Cloves •	For the glaze: •	15 ml Dijon mustard •	30 ml Flora Gold margarine •	125 ml honey •	125 ml firmly packed brown sugar •	250 ml red wine •	1 KNORR Chicken Stock Pot •	1 Robertsons Whole Cinnamon stick •	5 ml Robertsons Ginger •	5 ml Robertsons Mixed Spice •	30 Robertsons Whole Cloves •	125 ml water METHOD 1.	Place the whole gammon into a large pot together with all the vegetables, bay leaves, black peppercorns and cloves 2.	Cover with cold water then bring to the boil 3.	Reduce the heat and allow to simmer with the lid loosely on for 2 hours 35 minutes (allow 20 minutes simmering time for every 500 g and then an extra 15 minutes at the end) turning over halfway through 4.	Remove gammon from the pot and discard the simmering liquid (this will now be too salty to use for anything) 5.	Preheat oven to 200C 6.	In a saucepan mix together all the ingredients for the glaze except the cloves and water and simmer over a low heat to dissolve the sugar and melt the KNORR Chicken Stock Pot – about 8-10 minutes 7.	To prepare the gammon for roasting peel back and remove the rind from the gammon 8.	Using a sharp knife, score the fat in diamond cuts and stud with the cloves then place the gammon into a roasting tray 9.	Pour the water into the base of the roasting tray then brush with half the glaze then and roast in the oven for 10 minutes uncovered 10.	Baste with the remaining glaze and roast for a further 10 minutes 11.	Remove from the oven, allow to rest for a few minutes then slice and serve 12.	Tip – use the juices in the roasting tray to make a delicious sauce or gravy! Whats for dinner
Kits-sjokoladeglase As die tyd jou inhaal, kan jy die poeding in ’n groot glasbak pleks van individuele glase maak. Genoeg vir 6 mense Bereiding: 15 minute 500 g klaargemaakte sjokolademousse 100 g meringues, grof gekrummel 1 pak (200 g) Romany Creamkoekies, grof gekrummel 250 ml (1 k) room, styf geklits 6-8 vars kersies 1.	Skep die helfte van die sjokolademousse in 6 lang glase. 2.	Skep die helfte van die gekrummelde meringue bo-op, gevolg deur die gekrummelde Romany Creams. 3.	Herhaal die lae. 4.	Skep ’n groot lepel vol room bo-op elke nagereg en rond elke glasie af met ’n kersie. Huisgenoot Digitaal
Banana Pudding Banana Pudding recipe to try out this Festive Season! What you will need: 1 packet instant vanilla pudding mix 2 cups cold milk 1 can condensed milk 1 tablespoon vanilla extract 250ml whipped cream 1 packet vanilla biscuits 14 bananas, sliced How to prepare this easy recipe: 1. In a large bowl, mix the instant pudding and milk. 2. Blend in the condensed milk until smooth, stir in the vanilla extract and fold in the whipped cream. 3. Layer the vanilla biscuits, banana and pudding mixture in a serving bowl and chill in your refrigerator until serving. Sally Williams
Italian No Bake Cake!!! This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! You're going to want to share this one!! Ingredients: 1 Box of Vanilla Wafers 1 Can of Crushed Pineapples with Juice 1/4 cup Lemon Juice 1 can sweetened condensed milk 1 package of coconut 1 (8oz) Container Cool Whip 1 small jar of cherries 1 cup of pecans (optional) Directions: Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy! Note: You can replace coconut with pecans if you'd like. Terry Quinn
Deziree Viljoen Ek moet die met julle deel, my mond water sommer! Fudge Brownie Pie 3/4 cup flour 1 cup of regular sugar 1/4 cup unsweetened cocoa powder, sifted 1 teaspoon baking powder 1/4 tsp salt 4 ounces butter, melted 2 large eggs, beaten 2 teaspoons vanilla 1/2 cup chopped toasted pecans 2 handfuls of mini marshmallows For the frosting: 2 ounces butter, melted (1/4 cup) 1 ounce cocoa powder, sifted (1/4 cup) 2 ounces evaporated milk (1/4 cup) 1 cup powdered sugar, sifted (8 ounces) Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve. This is sooo not healthy, but if you're going to splurge, you might as well enjoy it!!!
Red Velvet Cheesecake Brownies Ingredients: 1/2 cup unsalted butter 2-oz (60g) dark chocolate, coarsely chopped 1 cup sugar 2 large eggs 1 tsp vanilla extract 1 1/2 teaspoon red food coloring 2/3 cup all purpose flour 1/4 teaspoon salt 8-oz (250g) cream cheese, room temperature 1/3 cup sugar 1 large egg 1/2 tsp vanilla extract Directions: Preheat oven to 350F/180C. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies. Baking Bites