Monday, August 26, 2013
Porsies: 2 dosyn
1 koppie klapper + ekstra
4 koppie dadels, ontpit en grof gekap
skil van een lemoen
45 ml lemoensap
2 koppies gepofde rys ( Rice Crispies)
Meng die klapper, dadels en lemoenskil in ‘n voedselverwerker met net genoeg van die lemoensap om ‘n growwe mengsel te maak.
Roer die gepofde rys by.
Rol klein balletjies van die mengsel en rol in klapper.
Verpak in ‘n lugdigte houer.
900g Selati white sugar
300g desiccated coconut
Few drops of pink food colouring
Popping candy (optional)
Place the sugar and milk into a heavy based saucepan and stir until the sugar has dissolved completely.
Bring to a boil, cover and boil for 3 minutes.
Uncover and boil for a further 3-5 minutes or until the mixture reaches soft ball stage.
Remove from the heat and add the coconut and stir well.
Quickly pour half the mixture into a greased 22cm lined pan.
Colour the rest of the mixture with pink food colouring and pour over the white layer.
Sprinkle with popping candy, if desired.
Allow to set slightly before cutting into squares with a greased knife.
Allow to set completely.
2 sheets edible rice paper
560g Selati White sugar
500g glucose syrup
2 egg whites, at room temperature
1 tsp vanilla essence
200g whole blanched almonds, toasted
100g dried cranberries
Line a deep rectangular baking tray with non-stick baking paper.
Lay the rice paper in the baking tray, cutting it to fit snuggly into the pan.
Place the sugar and water in a medium saucepan.
Use a wet spoon to spoon the glucose syrup into the pan.
Place the pan over medium-low heat.
Stir with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes).
Place a sugar thermometer into the pan and cook the syrup to 140C.
When the sugar syrup reaches 140°C, immediately remove the pan from the heat.
Place the egg whites into the bowl of a mixer and whisk until soft peaks form.
With the beater on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream.
Don't pour the syrup down side of the bowl or onto the whisk as it may set before being incorporated into egg whites.
Once all the syrup is incorporated, whisk for a further 3 minutes or until the mixture is thick and glossy.
Use a metal spoon to fold the almonds, cranberries and vanilla essence into egg white mixture until well combined.
It is important to work quickly or the nougat will begin to set.
Also make sure the nuts and vanilla essence are at room temperature - if they are cold, the mixture will set too rapidly, making it difficult to transfer to the pan.
Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl.
Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface.
Place the remaining rice paper over the top of the nougat and press down gently.
Set aside in a cool, dry place until set (2 – 4 hours).
Lift the nougat from the pan and place on a cutting board.
Use a serrated knife in a sawing motion to cut the nougat into pieces.
Store nougat in a clean, dry airtight container, separating layers with non-stick baking paper.
For this recipe you can use Stork Packet or Stork Tub but we would not recommend Stork Baking Liquid.
175g Stork Margarine
Half a 405g can sweetened condensed milk
800g icing sugar, sieved
55g dried cherries
55g dried blueberries
55g walnuts, chopped
Icing sugar, to dust
Put the Stork and condensed milk into a large mixing bowl and mix until smooth.
Gradually work in the icing sugar, cherries, blueberries, and walnuts, then knead slightly.
Dust a surface with icing sugar, turn the mixture out onto it, and roll to around ½ inch thick.
Cut into whatever shapes take your fancy, and leave to harden overnight.
Klaar voorafbereide deeg, uitgerol en in sirkels gesny.
Maak kepe in, vul met jou vulsel soos bv tuna mayonaise of chicken mayo of spinasie met feta ens.
Rol op soos stappe op foto.
Bak in oond by 180 C tot goudbruin en opgepof.