Monday, July 17, 2017

Bubble waffle

Het jy al ’n Borrel-Wafel geëet? 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

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


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:
Hoeveelheid: 2 koppies (Resep kan met gemak vermeerder word)

Friday, July 7, 2017

Hot chocolate.doc

Hot chocolate


1 Tin Ideal Milk

2 Hand full Choclate chips

1 Table spoon Brown Sugar

1 Table spoon cocoa

½ Teaspoon Vanilla

Stir on low heat until melted and creamy.






Friday, June 23, 2017

Double Chocolate Coca Cola Cake.doc


Butternut soup 2

Butternut Soup 2

1kg butternut, peeled, seeded and cubed

30ml margarine

2 onions, finely chopped

2 cloves crushed garlic

1½ litres vegetable stock

1 ml cinnamon

a pinch of curry powder to taste

salt and pepper to taste

Cream or natural yoghurt

Melt the margarine, add the onions and garlic, fry until soft. Add the

butternut and vegetable stock. Bring to the boil. Turn down the heat

and simmer until the butternut is tender. Flavour with curry powder,

salt and pepper. Allow to cool slightly. Liquidise in a blender or mash

with a potato masher until a smooth consistency is reached. Reheat

and serve. Garnish each bowl with a swirl of cream or yoghurt.

Homemade Apple Crumble pie

Homemade Apple Crumble pie



500 ml cake flour
2 tsp baking powder
125 g butter
200 ml castor sugar
1 egg
1 tsp vanilla essence
zest of 1 lemon (optional)

2 x 385 g tin of pie apples - roughly chopped
2 tsp ground cinnamon
1 ml ground cloves
2 ml all spice
¼ cup raisins
¼ cup toasted walnuts (optional)
3 Tbs brown sugar

Sieve the flour and baking powder together.
Place the butter and sugar in the food processor and blend until light and fluffy.
Add the egg, essence and rind and blitz until well combined.
Add the flour mixture and blend until it form a stiff dough.
Divide the dough in half, cover in cling film and refrigerate for at least 1/2 hour – one in the fridge and 1 in the freezer.

Preheat the oven to 180ºC.
Mix all the filling ingredients together until evenly combined.
Roughly roll out the pastry from the fridge on a floured surface and line into a greased +- 24 cm tart dish.
This is more of a push pastry, so if it breaks apart, just press into the dish.
Spoon filling into the pastry case. Take the other dough out of the freezer and grate it all over the filling.
Bake for +- 40 minutes until the pastry is golden and crisp.

Resep en foto:


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Monday, May 22, 2017

Cinnamon puff balls.doc

Cinnamon puff balls

3 tablespoons flaxseed powder
2 tablespoons almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
2 eggs
2 tablespoons olive/coconut oil (melted)
1 teaspoon vanilla extract
1/3 cup xylitol
1 tablespoon cinnamon  

Mix flaxseed powder, almond flour, coconut flour and baking powder.
In another bowl, beat the eggs lightly. Stir in the oil, vanilla and xylitol.
Combine the wet and dry ingredients. Stir in 1 tbsp cinnamon.
Fill cake pop moulds with the mixture and bake at 180 for approx. 30 mins (until balls have risen).
Cool for 10 minutes.
Melt 2 tablespoons butter.
In a separate bowl, mix cinnamon and granulated xylitol.
Roll each ball in the melted butter first, and then in the cinnamon/xylitol mixture.
**Sal vinniger gaan in die cake pop masjien (Checkers & Clicks)
**Die cake ball panne vat baie spray a cook

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