IETSIE VIR DIE DORS: - KAMPKOS EN WENKE
IETSIE VIR DIE DORS:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 3:00pm.
Jy begin jou plantjie in 'n een liter fles.
Plaas 8 Sultanas/rosyntjies in die fles saam met die sap van twee suurlemoene, 1 teelepel gerasperde suurlemoenskil, 4 teelepels suiker, 2 teelepels varsgemaalde gemmer en twee koppies water.
Roer en laat die mengsel staan in 'n warm hoekie vir twee tot drie dae tot dit begin fermenteer.
Sodra die plantjie begin "groei" moet jy dit elke dag "voer" met twee teelepels gemaalde gemmer en vier teelepels suiker vir 'n periode van een week.
Voeg drie liter koue water, die sap van vier suurlemoene en die "plantjie" by.
Sif deeglik deur - gebruik dun doek.
Draai die doek uit in 'n bak en gebruik die vloeistof wat uit die doek kom vir jou volgende "plantjie". Begin dit deur twee koppies water, twee teelepels gemaalde gemmer en vier teelepels suiker by te voeg.
"Voer" die plant dan soos voorheen.
GEMMERBIER: Resep 2
Meng alles saam en laat oornag staan.
Sif deeglik deur -gebruik dun doek - Bottel en gooi ± 2 rosyntjies in elke bottel.
GEMMERBIER: Resep 3
Los suiker in water op en voeg ander bestanddele by. Laat staan oornag. Sif deur en bottel.
Gooi 2 rosyntjies in elke bottel.
[Lewer 800 ml likeur]/Ysie vir grootmense]
1 Blik kondensmelk [397 gram]
12,5 ml vanieljegeursel
12,5 ml kitskoffiekorrels, opgelos in 'n bietjie kookwater
Plaas al die bestanddele in 'n mengbak en klits goed.
Giet in 'n skoon fles of bottel, draai die deksel toe en plaas in die
yskas tot benodig. Skud goed voor gebruik.
[Lewer 500 ml likeur]/Ysie vir grootmense]
20 ml kakaopoeier, gemeng met 'n klein bietjie kookwater
Giet uit in skoon fles of bottel.
Draai die deksel toe en plaas in die yskas tot benodig.
[JY KAN HIERDIE OOK IN KLEIN SAKKIES OF VORMPIES VRIES EN DIS 'N BAIE LEKKER VERFRISSENDE ROOMYS VIR DIE GROOTMENSE BY 'N KAMP]
ROOITEEPONS MET GEMMER:
20 ml rooibostee
1,25 liters gemmerlimonade
Berei die tee deur die kookwater oor die tee te gooi en kook 5 minute lank.
Gooi deur sif en voeg die ander bestanddele by.
Roer totdat die suiker opgelos is. Meer suiker kan na smaak bygevoeg word.
Plaas die mengsel in die koelkas en gooi dit saam met die gemmerlimonade oor ysblokkies net voordat dit voorgesit word.
BASIESE SANGRIA RESEP:
(Pas bestanddele aan volgens smaak)
2 skeute brandewyn
1 k vars lemoensap
1 k sodawater of gemmerlim
1 k gemengde vrugte, in blokkies gesny
Meng al die bestanddele met baie ys en bere in die yskas vir ‘n paar uur voor bediening.
120 ml pynappelsap
30 ml Malibu of klappermelk
Skud al die bestanddele deeglik in `n skemerkelkiehouer en geniet.
SUURLEMOENSTROOP: [bottel en berê/olga wall]
10 groot suurlemoene
Halveer die suurlemoene en druk die sap uit.
Voeg die suiker by en kook dit oor staige hitte totdat die suiker opgelos is.
Roer dit af en toe.
Giet die stroop in warm, gesteriliseerde bottels en verseël dadelik.
As gevolg van die hoë suurinhoud hoef die stroop nie volgens die waterbadmetode ingemaak te word nie.
ROSé-SANGRIA: [huisgenoot/braai saam]
1 bottel [750ml] roséwyn
250ml aarbeie/bessies..heel of in stukkies gesny
125ml grofgekapte mentblare
500ml limonade of Sprite zero
ysblokkies om mee voor te sit
Meng die wyn en suiker en roer tot opgelos is.
Voeg die vrugte en mentblare by.
Verkoel tot nodig.
Voeg die vonkelkoeldrank net voor opdiening by en sit voor saam met die ysblokkies.
ORANGE CREME TEA:
SPARKLING ORANGE ICED COFFEE:
1/4 cup. dry milk powder
1/4 cup. sugar and/or fresh frozen strawberries or blueberries (optional)
1 cup. orange juice, other flavor will do
1/2 cup. yogurt, plain or vanilla
1/4 cup. sugar and/or fresh frozen strawberries or blueberries
4 cups. skim milk
2 cups. fresh fruit (washed and cut up, hulled, peeled, or pitted as necessary
2 cups. vanilla ice cream
1 1/2 cup. strawberries
2 cups. crushed ice
2 cups. cranberry-raspberry juice cocktail, chilled
1/2 cup. chilled skim milk
1/2 cup. fresh or frozen blackberries
CHOCOLATE MINT SMOOTHIES:
2 cups. milk, divided
1/4 cup. instant cocoa mix
PEPPERMINT CRISP SHOOTERS:
To make 3 to 4 shooters, using a miniature (50 ml) bottle of vodka:
• Miniature bottle (50 ml) vodka
• 1/3 cup (80 ml) condensed milk
• 2 tablespoons (30ml) fresh cream
• 1 bar of Nestle Peppermint Crisp Chocolate
To make 550 ml for 10 to 14 shooters, use:
3/4 cup (175 ml) vodka
397gram tin (300 ml) condensed milk
1/3 cup (80 ml) fresh cream
3 bars of Nestle Peppermint Crisp Chocolate
1. Combine vodka, condensed milk and cream and shake or stir well.
3. You can now top each glass with a decent layer of grated peppermint crisp chocolate.
Or even better: because grated peppermint crisp tends to sink to the bottom of the glass, you may want to serve each shooter with a block or two of peppermint crisp. To drink, pop the block of peppermint crisp into your mouth, empty the shot glass, and chew.
Meng al die bestanddele goed. Bedien op ys en versier met lemoenskil.
Giet mengsel in glase en giet limonade en gebreekte ys oor.
• Meng suikerwater met die vrugtesap. Voeg sodawater en dan die
1 kop broodkoring deeglik en laat dit 24 uur lank in koue water week
Gooi die water af en voeg
1 kop bruinsuiker,
6 gekneusde rosyne,
kwart koekie gis en 1.5 liter lou water daarby.
Roer tot die suiker opgelos is en sit die deksel liggies op. n Groot vrugte vles of n vererde emmertjie 1 en n driekwart liter bevat, is n geskikte houer.
Laat dit 24 uur lank staan en gooi die vloeistof af. Bottel dit en laat dit 12 tot 24 uur staan voor gebruik.
Gooi weer 1 k bruinsuiker by die koring en rosyne, voeg 1.5 liter lou water by, roer dit om en laat dit weer 24 uur lank staan voor dit afgegooi word.
Herhaal die proses elke dag en bottle die vloeistof wat afgegooi word.
Twaalf tot 24uur nadat dit gebottel is, sal die bier gereed wees. Dien dit koud op.
Die eeste 2 of 3 keer sal die bier baie flou wees en n lang tyd in beslag neem nadat dit gebottel is, om te gis. Dit kan weggegooi word en eers na die derde toevoeging van suiker en water gebottel word.
Die proses kan 5 tot 6 weke lank elke dag herhaal word met die gebruik van dieselfde koring. Wanneer die gisting goed aan die gang is moet dit nie langer as 12 uur gelaat word voordat die bier afgegooi word nie, anders sal die koring suur word
Om met vars koring n nuwe begin te maak, is dit raadsaam om 2 tot 3 eetlepels van die gebruikte koring by te voeg om die gisproses gouer aan die gang te sit.
Indien n paar stukke gekneuste gemmer en/of n paar stukke pynappelskil by die koring gevoeg word, sal dit die smaak van die bier verbeter.
Halwe koekie (25g) suurdeeg
Meng al die bestanddele goed en giet in ‘n 5 liter houer. Bedek liggies en laat oornag staan. Giet die volgende oggend deur ‘n sif en bêre in skoon bottles in die yskas.
Die gemmerbier kan bedien word sodra dit lekker koud is.
COLA TONIC PONS: [BAIE LEKKER]
1 Suurlemoene, dun skywe gesny
2 groot Piesangs, skywe gesny
1 Pynappel, geskil en gerasper
1½ bot. Cola Tonic
2 liter Lemonade of Sprite
Voeg suurlemoene, piesangs, pynappel en cola tonic saam en meng.
Laat vir 3 ure staan. Sit in yskas.
Net voor opdiening, voeg die lemonade by.
½ bottel vodka
Servings:12 servings (serving size: about 1 cup)
• 1/3 cup peach schnapps
• 2 (750-milliliter) bottles white Rioja wine, chilled
• 1 small navel orange, quartered and sliced
• 1 green apple, cored and sliced
• 1 ripe peach, peeled and sliced
• 1 (12-ounce) bottle sparkling water, chilled
Ek neem gewoonlik sommer die skil van een pynappel en gooi so 3 liter warm water daaroor. Dan versoet ek dit na smaak. Ek maak dit gewoonlik taamlik soet, want dit is soos ons daarvan hou. Jy proe maar tot dit soet genoeg is. So kan jy dan bepaal wat die hoeveelheid suiker gaan wees wat jy gaan byvoeg. Dan laat 'n mens dit gewoonlik vir sowat 3 dae staan sodat dit nou kan gis. Ek versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi.
Dan is dit sommer binne 'n dag gereed om te drink. Gooi dit dan af van die skille, plaas in yskas om koud te word, en drink dit en geniet dit!!!
GOEDKOPER KITS CUPPACINO: [KOSPRAATJIES]
125ml Cremora lite verromer
60ml Nespray melkpoeier/Elite
60ml Nescafé kitskoffie
60ml strooisuiker [opsioneel - kan uitlos en later versoeter of suiker na smaak byvoeg]
Meng baie goed tot 'n FYN poeier met voedselverwerker. [Bamix/Thunderstick]
Hou 'n glasfles met deksel wat styf seël.
1 opgehoopte teelepel vir klein koffiebeker en 2 vir 'n groot beker.
Voeg 10ml kakao of 10ml kaneel by of beide, maar dan net 5ml van elk.
Maak sommer 'n hele klomp en gee as geskenk vir iemand in mooi botteltjie met etiket en die resep op gedruk.
KOFFIE MET ROOM:
6 t sjokoladepoeier
6 t koffiepoeier
8 kop kookwater
Room of Orley Whip
Meng sjokolade- en koffiepoeier.
Gooi kookwater oor en meng goed.
Sit teelepel styfgeklitste room bo-op in elke koppie.
Vir die grootmense kan jy dit 'n Irishkoffie maak of 'n ander geurtjie byvoeg soos dit jou behaag.
Sterk warm koffie
Koffie- of vanieljeroomys
Vul bekers 3/4 vol met warm swart koffie.
Vul verder met skeppie roomys.
Vir die grootmense, gooi so knertsie brandewyn/rum of waarvan jy hou by, veral lekker in die Winter om die lywe warm te hou.
KOFFIE-EKSTRAK: [Meng vooraf tuis]
1½ koppie moerkoffie
Smelt suiker oor lae hitte tot bruin soos koffie.
Voeg koffie by en kook vir 10 minute.
Voeg kookwater geleidelik by en kook vir 20 minute.
Syg deur en bottel.
EKONOMIESE KOFFIE: [Meng vooraf tuis]
1 kop koffiepoeier
2 koppies suiker [opsioneel as almal nie suiker gebruik nie]
2 koppies vetvrye melkpoeier/koffieverromer
Skud alles saam in 'n blik of glasbottel met styfpassende deksel.
Vir 'n geurige koppie koffie, gebruik 1 teelepel vol in 1 koppie kookwater.
GRIEKSE PONS: [ONBEKEND]
Meng en verkoel.
Voeg koue sodawater by net voor bediening.
'N JELLIEDRANKIE VIR JELLIEBENE:
’n halwe koppie vars gemmer, geskil en gerasper
’n halwe koppie heuning
die sap en skil van 2 lemmetjies of suurlemoene
1 liter bosbessie- of appelsap (ons het LiquiFruit se bosbessie-appelversnit gebruik)
500 ml sodawater of limonade
suurlemoenskyfies en vars mentblare vir versiering
Maak die jellie met 1¼ koppie kookwater aan en laat dit in ’n sopbord stol. Gooi die gemmer in ’n 2 liter-koeldrankbeker. Bedek die gemmer met die heuning en suurlemoensap en roer dit deeglik. Gooi die sap by en roer die mengsel weer.
Gooi 500 ml sodawater of limonade by vir vonkel. Sny die gestolde jellie in blokkies en gooi dit in die beker. Dit sal bo-op dryf. Versier die drankie met mentblare en suurlemoenskyfies. Onthou om die jelliepoeier deeglik te roer sodra jy die kookwater bygooi. Jellie wat so girts maak tussen jou tande, is nie lekker nie.
2 Koppies sterk moerkoffie (klaar getrek)
Voeg dan res van kookwater by, bietjies bietjies..1/4 koppie op 'n slag, roer aan houdend.
Wanneer goed afgekoel, bottel dit en bere in yskas.
Gebruik een teelepel kofffiestroop per koppie, halwe koppie kookwater en halwe koppie kookmelk...
Self beter met net gekookte melk.... aaahhhh boeretroos op sy beste...!!!
Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi 57g suiker + 4 naeltjies by.
Verhit wyn – moet nie kook nie.
DOM PEDRO MET SJOKOLADE EN NEUTE:
Smelt donkersjokolade en drup in ‘n dun straaltjie al in die rondte in vier wynglase.
Skep ‘n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas.
Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur.
Gooi in glase, drup nog gesmelte sjokolade oor en sit dadelik voor.
200 g melksjokolade (Lindt se ekstra fyn melksjokolade)
Kakaopoeier, om bo-op te sif
Breek die sjokolade in blokkies en voeg by die melk in ‘n kastrol. Verhit saam oor lae temperatuur.
Roer totdat sjokolade gesmelt is.
Gooi in glase of bekers en skep styfgeklopte room bo-op.
Sif ‘n klein bietjie kakao oor.
Voeg 50 ml Smirnhoff Vodka by 50 ml Caribbean Sunset en 100 ml gaskoeldrank (Fanta pynappel)
Voeg kersielikeur by vir ’n dekadente twist en versier met ’n skyfie kiwivrug en glanskersies.
KAMP SJOKOLADE DRANKIE BêREMENGSEL:
Maak 25 koppies
1 box [20 koppies] droë melkpoeier
1½ pk [16 onse] koffie verromer
1 x 125g houer Nesquik cocoa mix
1 kop poeier suiker [kan weggelaat word as almal nie suiker drink nie]
Meng alles goed deur en bêre in lugdigte houer.
2 - 3 hoogvol tl in 'n beker.
Voeg kookwater by.
TROOSDRANKIE: [Rocco de Villiers]
Klop die koue met ‘n warm melkdrankie.
Roer ‘n eetlepel gekaramelliseerde kondensmelk by ‘n koppie warm melk, voeg ‘n blokkie van jou gunsteling sjokolade by, roer en geniet.
500ml Sterk koffie
200ml Clover langlewende melk, louwarm
Giet die koffie in twee koppies.
Skuim die melk met ‘n klitser.
Skep baie skuim in elke koppie, versoek na smaak en roer deur.
Skep die res van die skuim bo-op elke koppie koffie.
Besprinkel met warm sjokolade poeier.
SJOKOLADEMELK MET MALVALEKKERS:
50ml Clover vars volroom melk
Gooi sjokoladesous al om die binnekant van ‘n lang glas
Verhit die melk en giet in die glas
Versier met malvalekkers.
Melk, hoeveelheid per beker per persoon
1 t Vanilla ekstrak
2/3 kop cocao
1/3 kop instant koffie
Suiker na elkeen se smaak
Kaneelstokkies vir garnering [opsioneel]
Meng eerste 3 bestaanddele in 'n pot en maak warm oor medium
Roer die cocao in en meng goed.
Roer die water en koffie by en meng goed.
Verhit tot goed warm, maar nie kokend nie.
Skink in bekers en sit 'n lepel of so room bo-op.
Versier met kaneelstokkie of sprinkel met fyn kaneel.
WARM SJOKOLADE DRANKIE:
Breek die sjokolade in blokkies en voeg by die melk in ‘n kastrol. Verhit saam oor lae temperatuur. Roer totdat sjokolade gesmelt is. Gooi in glase of bekers en skep styfgeklopte room bo-op. Sif ‘n klein bietjie kakao oor.
30 ml kakao, opgelos in 'n bietjie kookwater
Plaas die witsuiker en die water in 'n kastrol en verhit, terwyl gedurig geroer word. Laat kook tot 'n dik stroop, ongeveer 6 minute lank.
Voeg die res van die bestanddele by en meng goed. Giet uit in 'n skoon bottel of fles, draai die deksel toe en bêre in 'n donker plek. Bêre sowat 2 weke lank voordat jy die likeur voorsit.
Lewer 600 ml likeur.
1 x 250 ml vars room 250 ml brandewyn
5 ml kakao, opgelos in 'n klein
Plaas al die bestanddele in 'n mengbak en klits tot goed gemeng. Giet uit in 'n skoon fles of bottel, draai die deksel toe en plaas in die yskas tot benodig. Lewer 500 ml likeur.
WARM SJOKOLOADE KITSMENGSEL:
Dis uiters bevredigend om hierdie poeier te meng – dit mag dalk oorspronklik voel of dit baie geld is om die bestanddele aan te koop, maar die eindproduk is werklik goedkoper as dit wat jy in die winkels koop. Dis baie heerlik om dié kitsmengsel in grootmaat te maak en in 'n lugdigte houer te bêre. Dis net so maklik om die warmsjokolade dan grootmaat in 'n kastrol op die stoof aan te maak – jy moet net jou maalsomme ken!
3 dele melkpoeier
3 dele versiersuiker
1 deel verromer
1 deel kakao
1 deel = 125 ml (½ koppie) maak 'n maklik hanteerbare hoeveelheid.
Meng al die bestanddele saam en hou in 'n lugdigte houer.
Om die warmsjokolade te maak:
Vir 1 beker: Verhit 'n ½ koppie (125 ml) melk en 'n ¼ koppie (62.5 ml) water in 'n kastrol.* Voeg 'n ¼ koppie kitsmengsel by. Meng deeglik met 'n draadklitser om dit lekker skuimerig te maak.
Dompel 'n marshmallow of twee in die beker, vir 'n ekstra spesiale bederf!
Die warmsjokolade word in die verhouding 1:3 (poeier:vloeistof) aangemaak. Jy kan die hoeveelhede van die melk en water na smaak aanpas. Dit hang net af van hoe melkerig jy daarvan hou.
Here are 9 tips to make your caipirinha experience unforgettable. They were collected from interviews with barmen from all over the country:
1) You cannot make this drink in bulk. Make one at a time, or the volume will make the whole beverage bitter.
2) Use white sugar, not raw.
3) If possible, use clear cachaça of good quality, that should be poured after all the other ingredients. If you have access to some artisan brand, even better.
4) The lime should have a shiny and smooth skin – they have more juice.
5) Slice the lime in four or eight pieces and remove the seeds and the white line that lays in the middle. Use half a lime per cup. And keep a small slice to decorate the (short, wide) cup.
6) Be delicate when smashing the limes. You want to free all the juice, but you don’t want to break the peel.
7) In Brazil, we prefer to use ice cubes – it takes longer for the drink to become watery. In colder countries, such as Portugal, barmen tend to prefer crushed ice.
8) Mix it with a spoon or a bar spoon (the one with a very long handle). Some barmen also recommend avoiding the cocktail shaker, that might disintegrate the limes.
9) Don’t use a straw (even if it is frequently used in Brazil). Caipirinhas should be tasted with the whole mouth, not only the throat.
Skil 2 groot aartappels en rasper dit fyn.
Voeg daarby 5 liter louwarm water, 2 kg karamelsuiker, 1 kg rosyne, 350g koringkorrels, die fyngerasperde skil en sap van 2 groot suurlemoene asook 30g aktiewe droëgis.
Bedek die houer met 'n doek en laat die mengsel gis.
Syg die mengsel na 3 weke deur en bottel die filtraat.
Die wyn sal na 'n maand helder word.
Gooi 'n bietjie witsuiker in elke bottel en kurk toe.
Die wyn is nou reg om gedrink te word, maar hoe langer dit ver-ouder, hoe lekkerder smaak dit.
Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi 57g suiker + 4 naeltjies by. Verhit wyn – moet nie kook nie. Drink warm.
Meng saam in ‘n groot glas 1 koppie verkoelde karringmelk en ‘n halwe koppie perskestroop. Voeg ‘n ¼t Angostura aromatiese bitter by en besprinkel met neut.
HEERLIKE PIENK KARRINGMELKDRANKIE:
1½ kop tamatiesap
2 druppels tobascosous
Meng alles goed saam, verkoel en geniet.
Skep ‘n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas. Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur. Gooi in glase, drup nog gesmelte sjokolade oor en sit dadelik voor.
NAUGHTY BOY: [BAIE WOEMA]
Fill Jagermeister first, then add orange juice, then add Red Bull.
ROOIBOSTEE CAPPACINO: [ONBEKEND]
1 kop rooibostee met stokkies
half t vanilla-geursel
Smelt suiker tot ligbruin, voeg teeblare by en skroei 3 min. Voeg water by en prut 3 min. Laat afkoel en gooi deur sif, voeg vanilla by. Bêre die ekstrak in yskas. Vir een koppie tee. Half koppie ekstrak met kookmelk. Klits bietjie melk met bietjie room. (Ek gebruik my koffie plunger) sit bo-oor. Strooi bietjie kaneel en heuning oor. LEKKER!
30 ml fyngemmer
Laat staan vir 12 tot 24 ure tot die rosyntjies bo-op dryf en die mengsel begin gis.
Gooi deur ’n kaasdoek, bottel en sit in die yskas.
HUGO SE KRISTAL GEMMERBIER; [RSG]
Hugo soek al 25 jaar na hierdie resep. Hy het dit gekry, danksy RSG, by Hettie Le Roux van Bronkhorstspruit.
56g bakkersuurdeeg (die blokkies)
2 gelykvol teelepels suiker
2 gelykvol teelepels fyn gemmer
1 koppie kristalle
Sit suurdeeg in 'n glasfles.
Voeg die res van bestanddele by.
Hou die plantjie in die yskas.
Voer die plantjie vir 7 tot 10 dae elke tweede dag met 1 teelepel suiker en 1 teelepel gemmer.
Dreineer deur gaasdoek en hou die afsaksel. (Moenie die vloeistof weggooi nie!!)
Die afsaksel kan weer gebruik word. Dit word gevoed met 1 teelepel suiker en 1 teelepel gemmer (soos hierbo).
Neem nou die vloeistof wat jy afgegooi het en voeg die sap van 2 suurlemoene, 2 koppies kookwater en 2 koppies suiker by.
Vul aan met water tot daar 4½. liter vloeistof is.
Gooi in bottels.
Laat staan oop vir 2 uur en skroef dan toe.
Wanneer die kristalle klaar gevorm is en jy wil nie die suurlemoen water gebruik nie, kan jy jou bier maak. (Gooi dit deur gaasdoek om kristalle te bekom).
Meng al die bestandele en gooi in bottels.
Dis reg vir gebruik ná 2 dae.
Mens hoor altyd van Gemmerbier of Pynappelbier, maar wie het al hierdie probeer?
800g (4 x 250ml) suiker
Gerasperde skil en sap van 3 suurlemoene
1 koekie (20g) saamgepersde suurdeeg, verkrummel of, 10g (12.5ml) aktiewe droë suurdeeg
Voeg die suiker by die kookwater en roer totdat die suiker gesmelt het.
Voeg die koue water, suurlemoenskil; en -sap, kremetart en suurdeeg by en meng.
Gooi dit in bottels.
Laat dit 3 uur lank by kamertemperatuur staan en plaas dit dan in die koelkas.
BOERETROOS MET KONDENSMELK: [RESEPTE: Nettie Pikeur FOTO'S: Ruvan Boshoff]
Intussen stoom die keteltjie al reeds op die vuur en jy't iets nodig om die ergste soetheid mee af te sluk.
sterk swart koffie
Kap twee gaatjies oorkant mekaar in die blikkie se deksel.
Skink ’n beker stomende swart koffie.
Gee die koffie ’n goeie roer met ’n teelepel, sodat dit ’n draaikolkie in die middel maak.
Skink nou ’n dun straaltjie kondensmelk in die draaikolk en kyk hoe jou swart kwagga wit strepe op kry!
Kondensmelk is die ideale twee-in-een kopie. Jy’t nie ’n yskas nodig om die melk vars te hou nie, en ook geen irritasie van suikerkorrels op die tafelblad nie.
Koop die beste koffie uit deur vir jou House of Coffee se VIP GOLD en House of Coffee se ITALIAN-koffie te koop. Meng die twee, sit in lugdigte houer of hou dit in jou yskas. Beter koffie as dit gaan jy nie maklik kry nie. [Beide te kry by Checkers in bone of klaar gemaal @ R39-95 elk.]
Baie maklik en proe nes ouma sin!
Los die suiker en die suurdeeg in die lou water op. Voeg die res van die bestanddele by en roer goed. Laat vir 24 uur op 'n warm plek staan. Gooi deur 'n moeselien doek, verkoel en drink. Pasop weereens om nie die bottel in die gistings proses toe te kurk of toe te draai in. Sit eerder 'n stukkie plastiek sak liggies oor.
BATSEBA SE MEKTERT: [ONBEKEND]
1/2 bottel Vodka
Meng alles baie goed saam en gooi in 'n mooi bottel.
Bêre in yskas.
Gooi in shotglasies en sprinkel kaneel oor voor jy dit bedien.
1 koppie gemmer (gekneus)
1 koppie rosyne (gekneus)
Halwe pakkie kremetart
1 pakkie sitroensuur
1 pakkie kits-suurdeeg of 'n halwe koekie
12 Koppies suiker
Meng alles, maak toe.
Laat staan tot al die rosyne bo dryf.
Gooi deur 'n sif en dan in bottels.
HEERLIKE VINNIGE DORSLESSER:
Lewer 2,5 liter
500 ml vars suurlemoensap
6 skyfies suurlemoen
Meng al die bestanddele saam en bedien yskoud.
HOMEMAKE DRINKABLE YOGURT:
I make my own drinkable yogurt in a glass or plastic drink shaker. Combine 2 cups of any yogurt (blended, fat free, sugar free, any kind!) with enough milk to smooth it out and shake a few times. This will serve 3-4. Add more milk to get desired consistency. Serve or store in refrigerator.
To pack for a lunch, use a sturdy plastic beverage container, or save those single-serve chocolate milk bottles with lids, run thru dishwasher, and serve in those.
Finally, here's a super hint:
You can FREEZE this drinkable yogurt in ice cube trays. Add a toothpick and you have a yummy popsicle or fun cubes to use in milk or more yogurt drinks or shakes. Enjoy!
CHOCOLATE BANANA SMOOTHIES:
BANANA RASPBERRY SMOOTHIE:
ICE CREAM EGG NOG: [COOKS.COM]
12 tablespoons rum (3/4 cup)
12 tablespoons whiskey (3/4 cup)
1 1/2 pints heavy or whipping cream, whipped
1 1/2 to 2 quarts good quality vanilla ice cream
Use only a high quality ice cream for this recipe; bargain brands contain too much air and chemicals. Read the label! French vanilla flavor also works well.
Beat egg yolks until light and fluffy using the wire whisk attachment of an electric mixer. Gradually add sugar, beating until light. Slowly pour in rum and whiskey while beating on low speed. Add nutmeg.
Separate eggs and beat until stiff peaks form. Fold in. In a chilled bowl of an electric mixer, beat heavy cream until whipped (a tablespoon of vanilla/rum can be added to flavor the cream). Gently fold the whipped cream into the egg nog.
Serve well chilled in a large punch bowl with dollops of ice cream. Have spoons available.
SJOKOLADE EN KOFFIE SOMERDRANKIE: [DIE NATHANIëL TAFEL]
200g swartsjokolade, grofweg gekap
2 koppies moerkoffie reeds gemaak met melk
4 e koffie likeur
Plaas die sjokolade in 'n hittebestande bakkie oor 'n pot pruttende water. Roer totdat dit gesmelt het. Laat 'n bietjie afkoel. Meng 2 koppies moerkoffie in die gesmelte sjokolade en klits om te meng. Voeg koffie likeur by en meng. Breek ys effens in ‘n sak en plaas gebreekte ys in ‘n glas. Gooi afgekoelde sjokolade mengsel oor ys in die glas.
CUSTARD APPLE MILKSHAKE:
1.2 cups custard apple pulp or use any apple pulp with a few drops of vanilla essens
2.2 tbsp vanilla powder (optional) or use vanilla pudding powder
3.2 cups chilled milk
4.3 tbsp grated jaggery (optional)
5.few ice cubes
Very important remove the seeds of custard apples. It’s a heavy task to do . Once your pulp is ready. Your milkshake will be ready in just 4 to 5 mins.
Serve chilled in glasses. Top with choco candies Or just gulp it.. slurp slurp
The Australian Custard Apple Growers Association has some fabulous recipes on their website, including Chicken with Custard Apple Sauce; Caramelised Custard Apple Bruschetta; Custard Apple Cream and many more. Open up a custard apple and a new taste experience!
Buying whole trays and boxes is ideal for homes, day-care centres, school tuckshops, offices and workplaces, aged care facilities and sporting clubs and groups.
JELLO SHOTS: [how to be awesome]
1 Packet of Jello [jelly]
You follow the basic Jello directions–
Boil the water, mix the Jello in, dissolve Jello for 2 minutes, then stir in the cup of vodka. I doubled the recipe– I used a big box of Jello and 2 cups of water/vodka, which made about 30 shots.
Also, so you don’t have to trek all over the city looking for portion cups because you are not lucky enough to still work in a restaurant, head to Party City or any other party store for the disposable cups. They literally sell them as “Gelatin Shot Glasses.”
The website I found listed awesome shot ideas– everything from a Mimosa to a Jagerbomb Jello shot.
MILK PUNCH: [ COOKING LIGHT]
•8 cups 98% fat-free vanilla ice cream
•3/4 cup bourbon
•½ teaspoon freshly grated nutmeg
•4 teaspoons bittersweet chocolate, grated
Combine first 5 ingredients in a blender; process just until smooth. Pour ½ cup ice cream mixture into each of 12 glasses; sprinkle each serving with about ¼ teaspoon chocolate.
CAMP COCOA MIX RECIPE: [This recipe from CDKitchen for Camp Cocoa Mix serves/makes 25 cups mix]
Serves/Makes: 25 cups mix
1 box (20 cup size) dry milk powder
1 1/2 jars (16 ounce size) coffee creamer
1 large can Nestles Quick cocoa drink mix
Mix ingredients together in a large pot or dishpan. Store in containers with tight fitting lids.
Add 4 heaping Tbsp of cocoa mix to a cup. Add hot water and stir. Note: I buy one of the 56 oz cans of Nestles Quick and use half for each batch I make.
82 calories, 0 grams fat, 13 grams carbohydrates, 7 grams protein per 4 tablespoons of mix. This recipe is low in fat.
FIRESIDE COFFEE MIX: [CDKitchen]
Serves/Makes: 25 cups
2 cups nondairy coffee creamer
1½ cup hot cocoa mix
1½ cup instant coffee (regular or decaf)
To make 1 serving: spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug. Add 1 cup boiling water, stir until well blended.
NUTELLA HOT CHOCOLATE: [SOURCE UNKNOWN]
1.In a medium sauce pan over medium-low heat, whisk together milk and Nutella until the Nutella is melted and milk gets nice and warm.
2.Serve in mugs and top with marshmallows or whipped cream. Makes 4 servings.
3.This can be made ahead of time, cooled, and stored in the fridge. Reheated on the stove or microwave in individual mugs. If microwaving, reheat each cup for about 1 minute.
SPARKLING PINEAPPLE, MINT JUICE: [TO DIE FOR!]
Place pineapple, mint and sweetener (if using) in a high speed blender or food processor. Process until smooth. Pour into tall glasses, top with crushed ice. Add sparkling water or club soda to top. Serve immediately garnish with mint or pineapple slices if desired.
2 cups plus 2 tablespoons half-and-half
3 teaspoons arrowroot (can be replaced with 1.5 tbsp all-purpose flour or .75 tbsp cornstarch)
1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot in a small bowl, whisking until smooth.
2. Place the remaining half cup of half-and-half in a small saucepan over medium heat. Bring to a simmer.
3. When the half-and-half begins to bubble around the edges, whisk in the sugar.
4. Whisk in the arrowroot mixture until the half-and-half slightly thickens (usually less than a minute).
5. Remove from the heat and quickly whisk in the chocolate until smooth.
6. Pour into cups, top with a pinch of orange zest, and serve immediately.
HEERLIKE VINNIGE DORSLESSER: [BRON ONBEKEND]
HANNO SE YSTEE :
1-2 koppies suiker
2-3 liter koue water en ysblokkies
Gooi 1 liter kookwater in ‘n pot saam met die teesakkies.
Laat dit vir 10min kook tot dit baie sterk getrek is.
Haal die sakkies uit en gooi die suiker by (1 tot 2 koppies afhangend van hoe soet jy daarvan hou).
Gooi ysblokkies by om die temperatuur af te bring en vul op met koue water tot op ‘n totaal van 4 liter altesaam.
Gooi dan die Liquifruit van jou keuse (ek verkies Appel) by, en dan suurlemoensap na smaak.
Lewer altesaam 5 liter ystee.
As jy van ‘n sterker en soeter ystee hou, verminder die water met 1 liter, sodat daar altesaam 4 liter ystee is
GEMMERBIER MET SKOP: [PETERJASIE]
Voeg die res van die bestanddele by
Giet die mengsel in 'n plastiekemmer met 'n deksel en laat dit 24 uur lank gis.
Syg die bier daarna deur en giet die filtraat in gesteriliseerde bottels. Moenie die bottels te vol maak nie.
Plaas 2-3 van die rosyne in elke bottel en draai die proppe lossies vas.
CHILI CHOCOLATE VODKA: [KLINK LEKKER]
Chilli and chocolate make for a clever way of infusing flavour in spirits.
•Melt dark chocolate over hot water and stir in dried chilli flakes.
•Pour into a bottle containing 500ml vodka.
•Shake well before serving.
Don’t like the taste of salty rims? Decorate your margarita glass with some sherbet instead.
180 ml PnP icing sugar
5 ml citric acid
125 ml PnP lemon juice, or lime juice
1 dash sugar syrup, to taste
•Mix icing sugar with citric acid and bicarbonate of soda to make sherbet.
•Mix tequila with lemon or lime juice and sugar syrup to taste.
•Place sherbet in a saucer and use syrup to lightly wet the rim of each glass.
•Make sure it’s not too wet or sherbert will become fizzy.
•Dip glasses in sherbet to coat rims.
•Carefully spoon crushed ice and a few lemon slices into each glass and pour over margarita mix.
•Make sugar syrup to sweeten cocktails by boiling together equal parts of sugar and water for 10 minutes.
GEMMERBIER: [BRON ONBEKEND]
Hierdie resep is al vanaf 1975 in gebruik in ons familie. En nog altyd ‘n wenner in die somer. Maklik en goedkoop om te maak. Proe net soos ouma s’n maar sonder die baie werk.
3 eetl fyn gemmer
1 eetl droë gis (korrels)
1 – 2 handevol (pit)rosyne
Gooi alles bymekaar in 20 liter emmer met deksel. Roer tot suiker opgelos is. Sit deksel op. Laat staan oornag. Rosyne moet bo-op dryf – dan is dit reg!).
Gooi in bottels, MOENIE BOTTELS SE PROPPE TE STYF OPDRAAI NIE!!!!!
Maak 18 liter gemmerbier.
GUAVA MANGO FRUITSHAKE: [SPUR COPYCAT RECIPE uit AMERICAN COPYCAT RECIPES]
1 cup peeled, chopped guava
1 tablespoon coconut cream/condensemilk
Put all ingredients, except mint, into blender.
Gooi sommer handvol aarbei ook by....heerlik wanneer dit yskoud bedien word.
RIA SE GEMMERBIER:
5cm stuk gemmerwortel geskil en gekneus...kook dit vir so 10 min in 1 liter water...voeg nog 4 Liter kouewater by...4 kop witsuiker.. 12,5 ml kremetart...7ml bloubierpot pakkie gis..dis die groter kitsgissakkie...handvol rosyne gekneus met pitte... Roer alles tot suiker gesmelt is..Laat staan 12 ure, syg deur kaasdoek en bottel. Voeg van die rosyne in elke bottel. Jy kan die afsaksel/moer vir 'n volgende keer be're as 'plantjie'. Die volgende brousel is dan sterker, voeg weer alles net by die 'plantjie'..hou in yskas...
GINGER BEER TWO WAYS: [By Sprott On]
The one on the left is the original recipe and the one on the right is my Thai flavour Homemade and so easy to do; music to your ears, then read on.
This is so much fun and you get the results really quickly. The best bit is, the recipes I’ve included are just a guide, so you can mess around with these and experiment to suit your own tastes; add different flavours, less sugar, more sugar, ferment it for longer, etc!
This recipe is based on the Hugh Fearnley-Whittingstall’s recipe form one of his many TV series. There are two recipes here and even a cocktail for good measure.
We did a tasting at home with friends and Anne who doesn’t normally like ginger beer liked the Thai version. I’ve included the Thai and the traditional so you can make your own mind up or do what I recommend and make both!
THAI GINGER BEER: [ok, there is no ginger in this, but you get the point]
Ingredients – makes 2 litres
•2 litre plastic bottle (clean)
•¼ teaspoon brewer’s yeast or baker’s yeast
•125g palm sugar
•1 ½ tbsp finely grated fresh galangal [is a lot like ginger]
•1 hot red chilli (your choice)
•1 kaffir lime leaf
•1 stalk of lemongrass, white part with tough outer layers removed.
1.First of all, DON’T use a glass bottle for safety reasons. The mixture produces gas so obviously there is risk that the bottle could explode when fermenting. So it’s best to use plastic rather than risk an exploding glass bottle.
2.Using a funnel, add the yeast to the bottle and then the caster sugar and palm sugar.
3.Chopped up the chilli and lemongrass and grind together in a pestle and mortar with the galangal, kaffir lime and the lime juice. If you don’t want to use a pestle and mortar you could blend it. I do think you get more flavour if you do one of these, rather than just chop the ingredients up.
4.Pour the galangal mixture through the funnel into the bottle. Now fill the bottle about ¾ full with water, put the cap on and shake the bottle until all the sugar is dissolved. I used lukewarm water rather than cold to get the fermenting process going. Don’t use hot water as it may kill the yeast.
5.Top up the bottle with water, leaving a 2.5cm gap at the top, to allow for the beer to expand whilst fermenting. Put the cap on the bottle tightly, and then place it somewhere warm.
6.Leave it for about 48 hours. Once the bottle feels very hard and has no give in it, your beer should be ready. Check the bottle regularly to see how much gas is building up and if required release some of the gas. The last time I made this, the weather was warm and the bottle had become very hard over the first night. I ended up releasing a little pressure 3 times within the 48 hour period.
7.Place the bottle in the fridge for several hours to stop the yeast working. Once the beer is thoroughly chilled, pass it through a fine sieve and serve. I decanted my beer into two 1 litre glass flip top bottles after it was thoroughly chilled to store it using a tea sieve and a funnel.
You should end up with a great looking rose coloured beer with the fragrant flavours of Thailand. Use it as you would a traditional ginger beer.
Now for the traditional for ginger beer recipe.
TRADITIONAL GINGER BEER:
•225g caster sugar
•2 tbsp finely grated fresh root ginger
1.First of all, DON’T use a glass bottle for safety reasons. The mixture produces gas so obviously there is risk that the bottle could explode. So it’s best to use plastic rather than risk exploding a glass bottle.
2.Using a funnel, add the yeast to the bottle and then the sugar.
3.Mix together the grated ginger, lemon juice and honey.
4.Pour the ginger mixture through the funnel into the bottle. Now fill the bottle about ¾ full with water, put the cap on and shake the bottle until all the sugar is dissolved. I tried to use lukewarm water rather than cold to get the fermenting process going. Don’t use hot water as it may kill the yeast.
And there you are two really easy home hooch recipes, enjoy and remember that they are alcoholic.
The one on the left is the original recipe and the one on the right is my Thai flavour
I did promise you a cocktail recipe and again, dead easy. This is a version of a Dark ‘n’ Stormy. I say a version, as my understanding is that a Dark ‘n’ Stormy is classically made with non alcoholic ginger beer….oops. I also tend to use a gold/amber rum and not black rum for this, however use what you prefer.
As you’ve gone to all this trouble (ok, not that much trouble) to make this top quality beer, make sure you use good quality rum. I’ve been using Mount Gay or Tanduay 15yr old rum. The Tanduay is from the Philippines and I don’t think it is readily available in Australia. The point is, use something good.
•1 wedge of lime
•1 measure Rum
•3 to 4 measures of Homemade Ginger Beer
1.Add ice to glass
2.Squeeze lime wedge and add to glass
3.Add Ginger Beer
As with any cocktail, use the above as a guide, you may want more of one of the above ingredients. Adding the rum last creates a kind of cloud affect in the ginger beer, making it look stormy!
I’ve tried this with the Thai Ginger Beer and it works, although my preference is towards the original recipe for this drink.
C’mon people get your ginger beer on and let me know what you think. Hopefully you’ll see how much better it is than any shop bought variety. I reckon alcoholic ginger beer could be the next cider…..you never know! I must go as I’m expecting a phone call from the big brewers on a business offer!
•Don’t use really young ginger, it doesn’t have the kick of the older gnarly lumps.
Lekker PONS resep vir die ekstra warm dae! [BRON ONBEKEND]
12 rooibos teesakkies
Mango ekstrak ( Halls die groot bottel )
As jy soet smaak wil hê : 12 liters lemonade
Andersins 6 liters lemonade en 6 liters sodawater
6 suurlemoene ( in skyfies gesny )
Halfveer als as jy bv 10 liter wil aanmaak.
Trek die tee met kookwater vir so 5 minute.
Baie Sterk. Gooi in ‘n 20 liter emmer alles bymekaar.
Maak dit aand voor die tyd sodat geure lekker meng en staan.
Meng en proe en gooi by wat jy dink kort.
Bedien yskoud ….hmmmmnnnn
Smaak verskil mos………hahahaha
POMELO VERFRISSER: [BRON ONBEKEND]
Voorbereiding: 3 minute
250 ml Riesling witwyn
125 ml vars pienk pomelosap
Tonikum na smaak
En versuikerde pomeloskil vir versiering.
-Skink die Campari, wyn en sap oor ys en vul die glas met tonikum na smaak.
-Versier met die versuikerde pomeloskil en bedien dadelik saam met groen olywe en Grissini broodstokkies om die aand behoorlik mee af te skop!
RASBERERRY AND GINGER COOLER: [PICK N PAY]
A refreshing combo of raspberries and ginger beer is perfect for a summer's eve.
110 grams PnP raspberries
1 knob ginger pieces, finely sliced
1 bottle PnP ginger beer
Tip a punnet (110g) of PnP raspberries into a jug and mash with the end of a rolling pin.
Finely slice a 4cm knob of ginger and toss into jug.
Top up with chilled ginger beer and serve over ice.
Add a splash of gin (optional).
BANANA COCA SMOOTHIE:
4 bok choy leaves, chopped [kan baby spinach leaves gebruik]
1 cup nut milk (almond milk)
You can add honey to sweeten the drink.
HOMEMADE EGGNOG: [Adapted from an Alton Brown recipe]
1/3 cups sugar, plus 1 Tablespoon
1/3 cup brandy or bourbon (optional - sort of)
1) Separate your yolks and whites for four eggs.
4) To temper the yolks, slowly drizzle in a cup of the hot liquid into your eggs. Keep mixing the yolks while you do this.
5) Then once your cup of hot liquid is mixed in with your yolks, your yolks will be up to temperature and you can slowly add them back to your saucepan.
9) Serve chilled eggnog with cinnamon.
The first thing you need to do is separate your yolks. They make tools for this, but I would include that in my ever-growing list of useless kitchen appliances. Just break the egg in half and slowly roll the yolk back and forth between the two shell halves. Do this over a tiny bowl to catch the white.
HOMEMADE BUTTERBEER: [Recipe by Darla]
DIT LYK NA 'N NUWE JAAR'S UITDAGING EN PROE!
**All research I conducted turned up that McCormick’s Imitation Butter Flavor is vegan, but I cannot guarantee it**
Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.
ALCOHOL-FREE SANGRIA FOR THIS HEAT: [ Sally Williams Fine Foods]
3 cups carbonated water (soda water)
1. Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
2. In a large jar, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
Knerts hom dan as jy moet!
50ml vars suuurlemoensap
500ml vars lemoensap
3cm stuk gemmerwortel, gerasper
Meng die tee, vrugtesappe en gemmer en plaas in die yskas tot goed koud. Voeg die limonade, ys en kruisementblare by net voor jy dit skink.
LAZY MOCHA FRAPUCCINO: [I’M A LAZY MOM]
1 Tbs coffee creamer (liquid or powder – whatever flavor you like)
Pour all the ingredients into a blender and blend till smooth. Pour into a tall glass and sip with a straw. Mainly because I found it nearly impossible to drink these without a straw. That and you may need to stir occasionally with your straw to reblend the drink together.
Now for some variations. Cause I’m super awesome like that. And I like options in life.
If you prefer Caramel Frappuccinos, simply change out the chocolate syrup with caramel syrup.
If you like Caramel Mocha Frappuccinos then do 1 tablespoon of each!
If you like more of a coffee flavor than a chocolate or caramel flavor, simply add another tablespoon of instant coffee. (In other words, there’s lots of wiggle room to make these the way you like them!)
TUISGEMAAKTE LEMONADE: [KOSKENADES]
Meng 1 koppie suiker en 1 koppie water in ‘n dikboom kastrol.
Bring tot kookpunt en roer gereeld tot die suiker opgelos is, laat dit afkoel.
Dit is jou suiker stroop, meng die sap van 4 suurlemoene by die stroop mengsel, meng baie goed, meng 4 koppies yskoue water by die stroop mengsel.
Jy kan ook yskoue soda water by gooi in plaas van die water.
Bedien yskoud met dun skyfies suurlemoensap.
FROZEN MANGO DAIQUIRI: [MR FOOD]
Get the party started with these babies because these Frozen Mango Daiquiris are a HIT! We like to call these sweet and sassy and with one taste, we know you'll agree!
•2 small ripe mangoes (about 1 pound), peeled and cut into chunks
•1/2 cup dark or light rum
•1/4 to 1/2 cup sugar, to taste
•Sugar to coat glass rim
1.In a blender, blend mango, rum, sugar, lime, and ground ginger until smooth, stopping once to scrape down sides.
2.Add enough ice to reach 4-3/4-cup level on blender container; process until mixture is thick and slushy.
3.To decorate glasses, rub a lime wedge around the rim of each glass. Place sugar in a shallow bowl and spin rim of each glass in sugar. Pour mango mixture into glasses and serve.
The sweetness of mangoes will vary with each season, so you may need to vary the amount of sugar. To cut a mango, slice the fruit in half, cutting around the big seed in the center, then score the flesh into squares and slice it.
OUR BEST STRAWBERRY DAIQUIRIS: [MR FOOD]
Sip on our Best Strawberry Daiquiris, close your eyes, and imagine yourself cruising the Caribbean aboard a fabulous ship without a care in the world -- it's kinda like magic!
•1 (16-ounce) package frozen strawberries
•1/2 cup light rum
1.In a blender on high speed, blend all ingredients until smooth.
2.Pour into individual glasses and serve.
•Garnish with fresh strawberries.
SUPER CINNAMON GLUHWEIN: [ROBERTSONS SPICE RECIPES]
1 hr 10 min cooking time
•2 bottles Red Wine
•20 Robertsons Whole Cloves
•6 to 8 Robertsons Whole Cinnamon Stick
•Orange sliced for garnish
1.Mix water, lemon and spices and simmer for an hour then strain.
2.Heat but do not boil the red wine.
3.Add wine to hot water mixture.
4.Ladle Gluhwein into cups and serve with half a slice of orange.
LIME AND ORANGE MARGARITAS: [From The Deen Bros - Author: Lisa B]Serves: 4
•6 ounces (3/4 cup) frozen limeade concentrate
•6 ounces (3/4 cup) tequila
•4 ounces (1/2 cup) Corona
•2 ounces (1/4 cup) orange juice
•2 cups ice cubes
•Coarse salt (optional)
1.Combine all ingredients except the salt in a blender.
2.Blend on high until ice is crushed and mixture is slushy.
3.Rim the edge of four drinking glasses with the salt, if desired. Pour mixture into the glasses and serve.
BEER MARGARITAS: [FOOD.COM]
Original recipe makes 6 (1 cup) servings
1.Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
COLD BREW COFFEE: [Author: Stephanie Manley via CopyKat.com]
•Cook time:2 hours
Enjoy some homemade cold brew coffee. Please note, the coffee will need to steep for 12 hours.
•16 ounces of water
•1/2 cup coarsely ground coffee
Use either a French press or a large mason jar, add 16 ounces of water to the water vessel. Add 1/2 cup of coarsely ground coffee. Place a lid on the container, and refrigerate for at least 12 hours. After 12 hours separate the coffee from the grounds. If using a French press press the down, and pour off the water. If you are using a Mason jar, pour coffee through coffee filter. Store coffee in the refrigerator.
Maak koffie warm en geniet 'n heerlike beker koffie of geniet dit as 'n yskoffie.
FRESHLY BREWED COFFEE: [CAMPING WEEKEND - INA PAARMAN RECIPES]
There is nothing to beat the flavour of real coffee. My grandmother used to roast her own coffee beans and the aroma was amazing.
3-4 heaped tablespoons of ground coffee
Rinse the coffee pot with boiling water. Add ground coffee and salt. Pour hot water (just off the boil) over. Stir coffee and leave to stand in a warm spot to draw. Strain through a small strainer into the mugs. Add warm milk and / or brown sugar as desired.
APPLE ICE TEA: [SPAR RECIPES]
This takes centre-stage as one of the most refreshing beverage options on a hot day. [Ek het nie 'n warm dag nodig vir hierdie nie, want dis heerlik]
INGREDIENTS: [ 3.5 litres]
•1.5 litres boiling water
•30 ml SPAR honey
•2 litres SPAR apple juice
•plenty ice cubes
1. Pour the boiling water onto the tea bags, and allow 5 minutes brewing time.
2. Discard the tea bags. Stir the honey and lemon juice into the hot black tea.
3. Stir in the apple juice and refrigerate.
4. Chill thoroughly and serve poured over tumblers half-filled with ice cubes, and paper-thin slices of apple if desired.
Substitute the Chai Spice tea bags for Orange or Lemon flavoured ones.
BISSCHOPSWIJN: [BOEREKOS KOOKENGENIET]
Verdryf die winterkoue met Bisschopswijn
1/2 koppie witsuiker
1 lemoen 8 heel naeltjies
Meng die rooiwyn, suiker en kaneel in 'n groot pan oor medium hitte.
Sny die lemoen in die helfte, druk die naeltjies in die buitenste gedeelte van die halwe lemoene en plaas in die wyn. Verhit stadig oor lae hitte vir ongeveer 30 minute of totdat dit stoom. Moenie dit laat kook nie.
Verwarm die glase in warm water voordat dit bedien word.
Genoeg vir ongeveer 8 bedienings.
Dit is nie raadsaam om Bisschopswijn te drink in die oggend voor jy gaan werk, of as jy dalk moet bestuur nie.
Waarskuwing!!!!! Jy kan nogal blink gedrink raak na 'n paar glase van hierdie brousel.
"MELKTERTJIES": [BOEREKOS KOOKENGENIET - deur: Hantie Kotze]
Gebruik as 'n likeur na ete of 'n "shooter"
1/2 Bottel Vodca
Gooi al die bestanddele saam in groot mengbeker of gebruik versapper dit meng net beter.
Klits goed saam en bottel in gesteriliseerde 1l glasbottel.
Bedien in likeur glasies en strooi fyn kaneel bo-oor. Passop!!!
Dit is heerlik te heerlik.........