sexta-feira, 4 de dezembro de 2020
Mosbolletjies
1 kg koekmeel
10 ml sout
100 g (125 ml) suiker
10 g (1 sakkie) kitssuurdeeg
30 ml heel anys
100 g botter
250 ml wit druiwesap
125 ml louwarm melk
250 ml lou water
30 ml suiker gemeng met 30 ml lou water (suiker stroop vir borsel na die bak)
Metode:
1. Sif meel en sout saam.
2. Voeg suiker, gis en anys by. Roer goed.
3. Verhit botter en druiwesap in ‘n kastrol totdat botter gesmelt het. Moenie
kook nie.
4. Voeg by droë bestanddele saam met die melk en water, en meng dan ‘n sagte
deeg te vorm.
5. Keer deeg uit op ‘n meelbestrooide oppervlak.
6. Knie vir 5-10 minute, of totdat die deeg sag en elasties is.
7. Plaas in ‘n groot geoliede bak, bedek en laat rys op ‘n warm plek vir sowat
30 minute, of verdubbel in grootte.
8. Plaas deeg op ‘n meelbestrooide oppervlak en knie tot glad.
9. Vorm in balle.
10. Pak die balle dig in 2 panne van ongeveer 22 cm elk.
11. Bedek en laat rys vir sowat 30-45 minute.
12. Bak in ‘n voorverhitte oond by 180 C vir 35-40 minute.
**Keer uit op
draadrakke, dan onmiddellik borsel met stroop.♫
http://kreatiewekosidees.com/
VINTAGE PATTERNS
“In the end, it’s not the years in your life that count. It’s the life in your years.”
quinta-feira, 3 de dezembro de 2020
NEED SOME MOTIVATION?
“The best revenge is massive success.”
“The harder the conflict, the more glorious the triumph.”
“Always do your best. What you plant now, you will harvest later.”
“You can never plan the future by the past.”
“He who has a why to live can bear almost any how.”
https://everydaypower.com/
CHRISTMAS CAKE RECIPE I BAKE EVERY YEAR
Ingredients
175g raisins
175g sultanas
175g currants
80g dried apricots
100g glacé cherries
Zest of 1 lemon
Zest of 1 orange
225g plain flour
1½ tsp mixed spice
45g ground almonds
150g light soft brown sugar
150g butter or margarine
1 tbsp black treacle
3 eggs
2 tbsp brandy, add more if you wish
45g blanched almonds
Extra brandy for feeding
Method
Grease and line the base and the sides of an 8inch/20cm tin.
Weight out the currants, raisins and sultanas and then gradually sort through them, a handful at a time, removing any stalks attached to the fruit before placing into a large bowl
Weigh out the apricots and cherries and cut into small pieces using a pair of scissors. Grate the zest from the lemon and the orange and add it all into the bowl along with the raisins.
Pour over the 2tbsp brandy, stir and then cover the bowl with clingfilm and leave for at least 12 hours or preferably overnight, to allow the fruit to soak up the brandy.
The following day, preheat the oven to 140C. Grease and line the base and the sides of an 8inch/20cm tin.
Chop the blanched almonds into small chunks and add to a clean large bowl along with the remaining ingredients. Beat for 3 minutes until mixture is smooth and well combined.
Add the soaked fruit to the batter mixture and stir together using a spatula until all the fruit is well coated and distributed.
Spoon the mixture into the prepared tin, level the surface and then create a dip about 2cm deep in the centre of the cake. (This compensates for the usual dome/rise when baking and results in a flatter cake)
Place the cake in the oven and bake for 2 hours and 45 minutes. After the 2 hours you may want to quickly add a sheet of foil over the top of the tin to prevent it from over browning.
Ensure that a skewer inserted in the cake comes out clean before removing from the oven and allowing to cool in the tin.
Prick the top of the cake all over with a fine skewer and then slowly drizzle over another tablespoon of brandy.
Remove the cake from the tin and wrap in clingfilm, leaving the greaseproof paper attached to the cake. (This helps keep it moist).
Place the cake in an airtight container and lave in a cool dark place for a minimum of two weeks to mature. Unwrap it once a week to ‘feed’ with an extra tablespoon of brandy before re storing until required.
The cake can be made anything from 2 weeks to 6 months ahead of time. The brandy preserves the cake.
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