Pumpkin Soup

Pumpkin Soup

Ingredients

• 3/4 cup water
• 1 small onion, chopped
• 1 can (8 ounces) pumpkin puree
• 1 cup unsalted vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup fat-free milk
• 1/8 teaspoon freshly ground black pepper
• 1 green onion, green top only, chopped

Directions

1. In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook
2. until tender, about 3 minutes. Don't let the onion dry out.
3. Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce
4. heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
5. Ladle into warmed individual bowls and garnish with black pepper and green onion tops.

Sugar Free Fudge

Yes, this rich, chocolaty fudge can fit into your diabetic meal plan! And it’s so easy to make.

Ingredients

• 2-8 OZ. PKGS REDUCED FAT CREAM CHEESE
• 2-1 OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED
• SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR
• 1 TEASPOON VANILLA
• 1/2 CUP PECANS CHOPPED

Directions

1. In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigeraye overnight. Cut into 16 squares. serve chilled. Yields 16 servings.

Kaneelsuiker-churros met sjokolade-en-likeursous

Beïndruk almal met dié heerlike Spaanse nagereg.

Genoeg vir: 6
Bereidingstyd: 15 minute
Gaarmaaktyd: 8 minute


Bestandele


• 125 ml (125 g) botter
• 500 ml (270 g) bruismeel
• 10 ml fyn kaneel
• 3 groot eiers
• 125 ml (105 g) suiker
• sonneblomolie, vir diepvetbraai

SOUS


• 100 g donkersjokolade, gesmelt
• 125 ml room
• 50 ml Kahlúa of koffielikeur (opsioneel)


Instruksies


1 Verhit die botter in ’n kastrol saam met 250 ml water en 2 ml sout. Gooi die meel en die helfte van die kaneel by en roer vinnig en aanhoudend oor lae hitte tot die mengsel ’n bol vorm. (Dit duur omtrent ’n minuut.) Haal die kastrol van die plaat af en roer al die eiers op een slag met ’n houtlepel in. Gooi 50 ml suiker by en hou aan roer tot die deeg glad is.
2 Verhit genoeg olie vir diepvetbraai in ’n kastrol oor medium hitte. Skep die deeg in ’n spuitsak met ’n groot sterpunt en druk 12 cm-stroke daarvan in die warm olie. Braai drie of vier stroke op ’n keer tot goudbruin aan albei kante – draai dit een keer om. (Dit duur omtrent twee minute aan ’n kant.) Skep die churros uit die olie en laat dit op kombuispapier dreineer. Meng die orige suiker en kaneel en sprinkel dit bo-oor.
3 Sous Gooi die bestanddele in ’n glasbak en verhit dit oor ’n kastrol met stadig pruttende water tot die sjokolade smelt en die mengsel glad is. Sit dit voor as ’n doopsous saam met die warm churros.

Chocolate Peppermint Log

Ingredients

1/4 cup powdered sugar
4 eggs, separated
1/2 cup and 1/3 cup Sugar, divided
... 1 tsp vanilla extract
1/3 cup cocoa
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water

Peppermint filling (recipe follows)

1 cup whipping cream, cold
1/4 cup powdered sugar
1/4 cup crushed hard peppermint candy or 1/2 tsp mint extract
optional: few drops of red food colouring

Chocolate glaze (recipe follows)

2 tbsp butter or margarine
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract





Directions

Heat oven to 190C. Line a pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup Sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup Sugar; continue beating 2 additional minutes.

Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare peppermint filling. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with chocolate glaze. Refrigerate until just before serving. Cover; refrigerate leftover dessert.

Peppermint filling (recipe follows)

Beat cold whipping cream in medium bowl until slightly thickened.

Add powdered sugar, and finely crushed hard peppermint candy or mint extract, and a few drops red food color, if desired; beat until stiff.

Chocolate glaze (recipe follows)

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened.

Do not boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating until smooth.

Makes about 3/4 cup glaze.

Vetkoekies

Bestandele:

1½ k Koekmeelblom
2 t Bakpoeier
½ t Sout
'n Knypie Neutmuskaat
... ¼ t Kaneel
½ k Suiker
½ k Melk
1 e Olie
1 Eier
Olie vir diepbraai

 


Metode

Verhit die olie vir diepbraai. Sif die droë bestanddele saam. Klits die melk, olie en eiers saam. Voeg die droë bestanddele by die melkmengsel en meng goed. Drup lepels vol van die deeg mengsel in die olie. Braai ongeveer 3 tot 5 minute, tot goudbruin. Dreineer op papier handdoek.

Bedien met gouestroop.......




Wenk

Suiker kan oor die vetkoekies gegooi word, indien verkies. Dit sal ook nie skade doen as jy kaneel suiker oorgooi nie. Een wenk wat hulle in die ou kookboeke gee is die lepel waarmee jy die deeg inskep, moet eers in die warm olie gedruk word. Dan moet 'n skeppie deeg uitgeskep word en in die olie gegooi word. Die rede is natuurlik dan sal die deeg afgly van die lepel af.

Spinach and Bacon Rolls

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Oven temperature: 200°C


Ingredients:

• 600g spinach
• 250g streaky bacon, chopped
• 1 medium onion, finely chopped
• 125g chunky cottage cheese
• 125g feta cheese
• 60ml freshly chopped parsley
• 3 large eggs
• 2 rolls ready-made puff pastry
• salad and tomato sauce, to serve



Instructions:

1 Boil the spinach for two minutes, until wilted. Drain, then squeeze out the excess water. Slice the spinach and put it into a bowl.

2 Fry the bacon until just cooked. Remove from the pan but leave the bacon fat. Add the onion and sauté until soft. Stir the onion into the bacon. Add the cheeses and parsley. Whisk two of the eggs and stir them into the mixture. Season to taste.

3 Roll out the pastry and cut into six rectangles. Spoon the filling along the length of the rectangles. Whisk the remaining egg and brush onto the pastry edges. Fold the pastry over the filling to form a sausage roll and press down to seal. Place onto greased baking trays. Brush the top of the pastry with egg. Bake in a preheated oven for 20 minutes, until golden. Serve with salad and tomato sauce.

Gemmerbier

Bestandele

10 liter water
... 1 kg suiker
15 ml jamaikagemmer
50 g kremetart
250 ml suurlemoensap
1 pakkie (10 g) kitsgis
250 ml sultanas

Instruksies

Bring die water tot kookpunt en voeg die suiker, gemmer, kremetart en suurlemoensap by. Meng goed. Haal van die hitte af wanneer die mengsel goed kook. Laat afkoel tot kamertemperatuur. Voeg die gis en sultanas by. Roer goed. Gooi die gemmerbier in die groot plastiekemmer en maak toe. Laat staan vir drie dae by kamertemperatuur. Ná drie dae kan jy die emmer oopmaak en die gemmerbier in tweeliter-plastiekbottels oorgooi. Hou die bottels in die yskas.


Hier is nog 'n resep:


Maak: 3-4 bottels
Bereidingstyd: 20 minute, plus staantyd
Kooktyd: 10 minute

Bestandele

 • 635 g (750 ml) suiker
• 15 ml fyn gemmer
• 7 g droë kitsgis
• 12 sultanas

Instruksies

1 Verhit die suiker en 2 1/2 liter water in ’n kastrol. Roer tot die suiker opgelos het en haal van die plaat af.

2 Voeg twee liter koue water by en roer die gemmer by.

3 Laat die vloeistof afkoel tot lou-warm en gooi dan 125 ml daarvan in ’n bak. Voeg die gis by en roer tot opgelos. Roer dit by die res van die vloeistof.

4 Gebruik ’n tregter en gooi die vloeistof in skoon, gesteriliseerde bottels met skroefdoppies. Gooi ’n paar sultanas in elke bottel.

5 Draai die bottels styf toe en laat staan vir omtrent 24 uur by kamertemperatuur. Sit dan die bottels in die yskas. Wanneer die sultanas boontoe dryf, is die gemmerbier reg om te drink.