Outydse Melkkos

"Daar is baie melkkosresepte daar buite, maar hierdie resep van my ouma Engela bly ʼn wenner. Dit neem effens langer om te maak, maar is regtig baie lekker," skryf Emsie van Vuuren.

Hier volg haar resep:

Bestanddele:

10 ml bakpoeier

2 ml sout

7 koppies melk

50 ml witsuiker

60 g koekmeel; ekstra sowat ½ koppie eenkant

50 ml margarien, gesmelt

3 eiers, geskei

Kaneelsuiker

Metode:

Meng die meel, bakpoeier en sout.

Klits 1 koppie melk en die droë bestanddele tot ʼn pasta.

Verhit die res van die melk tot kookpunt.

Klop die gesmelte margarien by die pasta.

Klits die eiergele en suiker tot donsig.

Klop dit by die pasta.

Voeg bietjie van die kookmelk by die pasta en meng

Meng die res van die melk geleidelik by.

Kook die mengsel oor lae temperatuur tot gaar – dit neem so wat 1 minuut. Maak seker dat jy dit deurentyd met ʼn draadklitser klop om te voorkom dat dit klonte maak.

Laat effens afkoel.

Vou die styf geklitste eierwitte in.

Bedien met baie kaneelsuiker. Dit werk goed om ʼn lagie kaneelsuiker onderin ʼn bakkie te skep, dan ʼn laag melkkos, weer ʼn lagie suiker, ʼn laag melkkos en dan ʼn laaste lagie suiker.

Die resep lewer sowat 2 liter melkkos.

Boeber

A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The more sago you use, the thicker the boeber will be. On the other hand, the less sago you add the more liquid it will be.

 

 

Ingredients:

 

100 g butter

75 ml sago

200 ml water to soak the sago

250 ml vermicelli

3 cinnamon sticks

5 cardamoms

50 g sultanas

2 litres milk

15 ml rose water (optional)

150 - 200ml white sugar (depending on your taste buds)

50 g blanched almonds

Method:

 

1.       Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.

2.       When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.

3.       Add the cardamom, cinnamon and the sultanas.

4.       Stir before pouring the milk into the pan.

5.       Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. The sago should become transparent.

6.       Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy!!!

7.       Serve hot and prepare to enjoy this rich, spicy pudding or drink...

 

 

Kaaspoffertjies

 

 

 

KAASPOFFERTJIES

RESEP EN FOTO VANAF SARIE KOS

 

Bestandele

 

1 vel (400 g) blaardeeg /puff pastry

150 g cheddarkaas, gerasper

1 eier

15 ml melk

 

Instruksies

Verhit oond tot 200 °C. Rol blaardeeg 'n bietjie dunner en plaas helfte van kaas op een helfte daarvan.

Vou toe en rol weer dun uit. Herhaal proses totdat al die kaas in die deeg ingerol is.

Druk vorms daaruit en plaas op 'n bakplaat wat met gesmeerde bakpapier uitgevoer is. Klits eier en melk saam.

Verf poffertjies met die mengsel en plaas in warm oond. Bak vir 15 - 20 minute. Hou poffertjies in 'n lugdigte houer.

Hierdie idee is baie oulik vir enige vulsel wat jy wil gebruik, tuna mengsel, hoender, polonie, bully beef, maalvleis, wat van nutella, konfyt, karamel kondensmelk ens.

Chicken Akhni

 

 

Chicken Akhni

Serves 6

Ingredients:

 

1kg chicken pieces

6 medium potatoes, peeled and halved

250ml (1 cup) boiling water

3 large onions, finely chopped

2 tablespoons butter or margarine

250ml (1 cup) buttermilk

1 large whole fresh green chilli, slit open

1 tablespoon garlic and ginger paste

1/2 cup chopped fresh dhanya

2 1/2 teaspoons salt, to taste

2 1/2 teaspoons red leaf masala

2 teaspoons ground jeera

1 teaspoon chili powder

2 teaspoons turmeric

1kg basmati rice

1/2 cup oil

1 1/2 teaspoons jeera seeds

1 teaspoon mustard seeds

2 bay leaves

6 cardamom pods, slit open

4 pieces of stick cinnamon

1/4 cup water

Method:

 

Wash the chicken pieces, drain and set aside. Pan-fry 1 chopped onion in 1 tablespoon of the butter until golden brown and set aside.

Place the chicken pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the chicken pieces are covered in the marinade. Set aside for 1 hour.

Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and 3 tablespoons salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.

Add the oil in a large cooking and heat. Add the remaining chopped onions along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise till golden in colour. Add the marinated chicken pieces and the potatoes along with the marinade, the 1/4 cup of water and simmer on medium heat for about 30 minutes, or till the potatoes are 3/4 cooked.

Spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water over the rice and onions. Steam, covered, on medium heat for 35 minutes. Serve with dhai (yoghurt sauce) and tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.

 

 

 

Yskas-Melktert

 

 

Trippel melktert genot: Yskas-Melktert

Bestandele

2 pakkies tennis beskuitjies
1 Liter Melk
¼ kop suiker
1 Eier
1 Blikkie Kondensmelk
1 Hoogvol eetlepel vla-poeier
2 Eetl Mielieblom (maizena)
Sout

Instruksies

 

Maak pasta van die vla, mielieblom, suiker en eier

Verhit die melk & Kondensmelk tot kookpunt

Voeg die vla pasta by met 'n dun straaltjie terwyl jy aanhoudend roer en kook net 'n rukkie oor lae hitte tot gaar en dik.

Gooi die helfte vd beslag oor die kors, pak nog 'n laag beskuitjies en gooi die ander helfte oor

Strooi bietjie kaneel en gekrummelde Tennis beskuitjies bo-oor en laat heeltemal afkoel en stol

 

 

OREO Cookie Balls

 

 

 

One of the best reasons ever to crush your OREO Cookies. So rich and creamy, they're also the best reason ever to hang out by the dessert table.

 

 

 

What You Need

 

 

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

 

36 OREO Cookies, finely crushed (about 3 cups)

 

4 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

 

 

 

Make It

 

 

MIX cream cheese and cookie crumbs until blended.

 

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

 

REFRIGERATE 1 hour or until firm.

 

 

 

Kraft Kitchens Tips

 

 

Special Extra

 

Sprinkle cookie balls with additional cookie crumbs.

 

Seasonal Variations

 

Snowmen OREO Cookie Balls: Prepare as directed, using BAKER'S White Chocolate, and adding a snowman face to each with decorating gels and frostings. Christmas Tree OREO Cookie Balls: Prepare as directed, using BAKER's White Chocolate, and using decorating frosting to draw Christmas tree designs. Top each with a cinnamon candy.

 

For Easier Dipping

 

Use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed-paper.

Oudydse Melktert

 

 

OUTYDSE

 

MELKTERT

 

 

 

 

 

 

KORS:

3 koppies koekmeel

3 teelepels bakpoeier

3 eetlepels botter (rond vol)

Koue water om deeg mee aan te maak.

 

Meng droë bestanddele. Frummel botter in met vingerpunte. Maak sagte, rolbare deeg met koue water. Rol dun uit. Voer tertpanne uit en plaas in yskas solank vulsel voorberei word.

 

VULSEL:

6 koppies melk

1 en halwe koppie suiker

6 eiers geskei - gele geklits en 2 witte styf geklits.

1 desertlepel botter (rond vol)

1 en driekwart koppie meelblom

1 teelepel essence

knippie sout

 

Metode:

Kook 4 koppies melk.
Meng 2 koppies melk en meel.
Voeg by kookmelk en roer voortdurend.
Voeg gaar mengsel by eiergele en meng goed.
Voeg botter en suiker by.
Plaas terug op stoof en meng goed deur - roer aanhoudend.
Haal van stoof af, roer eierwitte by en voeg essense by.
Gooi in tert doppe.
Plaas hier en daar 'n klontjie botter.

Bak by 200 grade C vir sowat 35 tot 40 minute tot goudbruin bo-op.
Strooi kaneelsuiker oor.