Monday, July 31, 2017

How to measure butter


How to Measure Butter
Have you tried to measure exactly 1 cup of butter (or tablespoon for that matter)? 
Spend forever to squeeze the butter in the cup, making sure there are no spaces,
just to spend more time with a spatula trying to get every little bit of butter out of the cup again?

Q: Is 1/2 lb. of butter the same as 1/2 cup of butter? ( Or margerien or baking margerien like Stork bake or Marvello)
A:  The recipe writers of the world have entered into a conspiracy to make cooking with butter way more complex than it should be. 
In one recipe they ask for a half-cup of butter. In the next, they ask for 8 tablespoons. 
Then they turn around and demand one stick of butter.
 
And the whole time, they're asking for the same thing!
In the US, butter is mostly packaged in 1-pound boxes, with four individually wrapped quarters or sticks. 
In South Africa, butter is packed 250g or 500g.
Sometimes you get a smaller brick.
Or at Woolworths you can get a Stick of Butter.
The margarines are packed in 250g, 500g or 1kg.


Each pound (S.A. 500g)  is roughly two cups of butter.
Each quarter-pound stick is 8 tablespoons or a half a cup. Each tablespoon is 1/2 ounce. 


To thwart the wicked aims of those recipe writers once and for all, we present the following fool-proof
Butter Measurement Translation Chart to Defeat Nefarious Recipe Writers*






Volume
Sticks
Weight: US & British
Weight: Metric
1 Tbsp
1/8
1/2 oz
14 g
2 Tbsp
1/4
1 oz
25 g
3 Tbsp
3/8
1-1/2 oz
42 g
1/4 cup
1/2
2 oz
57 g
5 Tbsp
5/8
2-1/2 oz
72 g
6 Tbsp
3/4
3 oz
85 g
7 Tbsp
7/8
3/1/2 oz
98 g
1/2 cup
1
1/4 pound
113 g
9 Tbsp
1-1/8
4-1/2 oz
126 g
10 Tbsp
1-1/4
5 oz
142 g
11 Tbsp
1-3/8
5-1/2 oz
155 g
3/4 cup
1-1/2
6 oz
170 g
13 Tbsp
1-5/8
6-1/2 oz
184 g
14 Tbsp
1-3/4
7 oz
198 g
15 Tbsp
1-7/8
7-1/2 oz
212 g
1 cup
2
1/2 pound
227 g
17 Tbsp
1-1/8
8-1/2 oz
241 g
18 Tbsp
1-1/4
9 oz
255 g
19 Tbsp
1-3/8
9-1/2 oz
270 g
1-1/4 cups
1-1/2
10 oz
284 g
21 Tbsp
1-5/8
10-1/2 oz
298 g
22 Tbsp
1-3/4
11 oz
312 g
23 Tbsp
1-7/8
11-1/2 oz
327 g
1-1/2 cups
3
3/4 pound
341 g
25 Tbsp
1-1/8
12-1/2 oz
355 g
26 Tbsp
1-1/4
13 oz
370 g
27 Tbsp
1-3/8
13-1/2 oz
384 g
1-3/4 cups
1-1/2
14 oz
398 g
29 Tbsp
1-5/8
14-1/2 oz
412 g
30 Tbsp
1-3/4
15 oz
427 g
31 Tbsp
1-7/8
15-1/2 oz
441 g
2 cups
4
1 pound
454 g

 

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Monday, July 17, 2017

Bubble waffle



Het jy al ’n Borrel-Wafel geĆ«et? Ek het in Thailand - Phuket !!

Bubble Waffle


140 grams all purpose flour
7.5 grams baking powder
10.5 grams custard powder

28 grams tapioca starch -"'Sago"" (*Tapioca is commonly produced as a flour but can also be bought as ‘pearls’, or coarse flakes. Tapioca flour(starch) has a similar texture to cornflour)

2 eggs
140 grams white sugar
28 grams evaporated milk
140 grams water
5 grams vanilla extract
28 grams vegetable oil
a touch of vegetable oil, to grease the waffle iron


In a bowl, sift together the flour, baking powder, custard powder and tapioca starch. Set aside.

In another bowl or large liquid measuring cup, lightly beat the eggs and whisk in the sugar. Mix in the evaporated milk and then water, gradually. Add the sifted flour mixture and whisk well, making sure there are no lumps. Whisk in the vanilla extract and then the oil. Cover the batter with plastic wrap and let rest in the fridge for 1 hour or overnight.

When you’re ready to make waffles, take the batter out and let it rest at room temperature for 30 minutes.

Heat up your waffle iron plates: brush or spray with a bit of oil and heat each one separately over medium heat.

Pour a scant cup of batter (closer to 3/4 cup) into one of the plates, rotating so that most of the wells are filled. Place the other plate on top, lock it in, close, and flip. Cook each side for 2-3 minutes, lifting the plates to check after a minute and a half. Lift the top plate off and flip the waffle out – use chopsticks to loosen if needed – and let cool on a wire rack so the edges stay crispy. Repeat with the remaining batter. Enjoy warm!

Dankie aan Carrina le Roux wat haar heelike resepte met ons deel.





Hot Toddy



Hot toddy






















Recipe
160ml Dark Rum
25ml Castor sugar
1 Star Anise
1cm Slice of Ginger (optional)
2 cups of boiling water

Method:

1. Place all ingredients in plunger pot and stir until sugar has dissolved. Let it the flavours infuse for 5 minutes before serving. Serve hot. Add a dash of honey if you have a sweet tooth.

2. For variation, you can add some citrus to spice things up!



Bron: Annelien Pienaar, 2016, epos: boerekostwist@gmail.com
Hoeveelheid: 2 koppies (Resep kan met gemak vermeerder word)