Tuesday, December 15, 2015
2015
I have learned so much.
About marktes, Banting, seeds and Nuts
As well as just eating more healty.
I do not bake for the Banting Markets anymore, but it was an experience for which I would be eternarly thankfull to my frien.
I do hope to give all my attention toe ePosVriende again ins 2016.
Until then we wish you a Blessed Chrismas and Happy New year.
Enjoy the Christ Feast and stay safe.
Regards
Koekoes
Die jaar was bedrywig en interresant met die dat ek saam met n vriendin vir die Banting Markte begin bak het.
Ek het ongelooflik baie geleer.
Van markte, Banting, Sade en Neute.
En om nog n bietjie meer gesonder te kan eet.
Die Bakery vir Banting markte doen ek nie meer nie, maar dit was n ondervinding waarvoor ek my vriendin ewig dankbaar sal wees.
Ek hoop om in 2016 weer voltyds op ePosVriende te kan konsentreer.
Ons wens u 'n Geseënde Kersfees en Voorspoedige nuwe jaar toe.
Ek sal eers weer in die jaar Resepte plaas.
Geniet die ChristusFees en bly veilig.
Groete
Koekoes
Tuesday, December 8, 2015
1000 ISLAND Slaaisous.docx
1000 ISLAND Slaaisous
⅔ cup mayonnaise
1 small onion, finely diced
⅛ cup tomato sauce
1 tbls sweet chili sauce
1 tbls vinegar
1 tsp paprika
1-3 tbls milk (optional see recipe below)
Instructions
Combine all in a jar and shake well to combine. If dressing is too thick, (optional) add some milk one tablespoon at a time to thin it to your desired consistency.
Monday, November 30, 2015
How To Decorate Cookies with Icing
How To Decorate Cookies with Icing: The Easiest, Simplest Method
How to Decorate Cookies with Icing
What You Need
Ingredients
1 batch sugar cookies, gingerbread cookies, or other cut-out cookies for icing
For the border icing:
1 cup powdered sugar
1/2 teaspoon vanilla or other flavoring extract
2 to 2 1/2 tablespoons milk or water
Food coloring, optional
For the flood icing:
1 cup powdered sugar
1/2 teaspoon vanilla or other flavoring extract
2 1/2 – 3 tablespoons milk or water
Food coloring, optional
Equipment
Small mixing bowls
Mixing utensils
Squeeze bottles – 1 for the border icing and 1 for each color of flood icing
Small funnel
Parchment paper
Instructions
- Clear some counterspace: Iced cookies need at least 24 hours to dry, so clear a good amount of counterspace or tablespace where you can ice the cookies and leave them undisturbed. Cover the counter with parchment paper.
- Arrange cookies for icing: Allow fresh-baked cookies to cool completely, then arrange all your cookies over the parchment paper. You might find it helpful to leave a small workspace clear in front of you where you can move each cookie as you’re working on it.
- Prepare the border icing: Mix together the powdered sugar, vanilla, and 2 tablespoons of milk or water for the border icing using a spoon or a fork. It should be quite thick, and if you drizzle a little from your spoon, the ribbon should hold for a few second before melting back into the icing. This border icing should be just thick enough to pour easily. If desired, add food coloring to this border icing now.
- Transfer the border icing to a squeeze bottle: Insert the funnel in the mouth of one of the squeeze bottles. Spoon some of the border icing into the funnel and let it drip into the bottle. Since this icing is so thick, it can be difficult to get it to drop into the bottle — you can squeeze the bottle to suction the icing and start it flowing. If it still won’t start flowing, add more milk or water one teaspoon at a time until just barely thin enough to pour (be careful of adding too much or else the border icing will pool instead of maintaining a border). Once flowing, it can still take a few minutes for all the icing to funnel into the bottle. Prepare your flood icing while you wait.
- Prepare flood icing: Mix together the powdered sugar, vanilla and 2 1/2 tablespoons of milk or water for the flood icing using a fork or a spoon. This icing should still be fairly thick, but it should drizzle easily and a bit of drizzled icing should sink immediately back into the icing. If desired add food coloring to the flood icing now.
- Transfer the flood icing to a squeeze bottle: Clean your funnel and insert it into a clean squeeze bottle. Pour the border icing into the bottle; this icing should be thin enough to funnel easily into the bottle. If necessary, add milk or water 1 tablespoon at a time until a thin, pourable consistency is reached.
- Prepare as many batches of flood icing as needed to decorate your cookies.
- Draw the borders around the cookies with border icing: Begin with the border icing and trace the outline of each cookie with icing. Hold the bottle vertical with the tip of the bottle slightly above the cookie. Squeeze gently and with consistent pressure so the border is the same width all the way around. Think of this border icing like drawing lines with a pen. If desired, you can draw inside the cookie — thicker lines are better than thin lines for separating areas of flooded icing.
- Allow border icing to dry slightly: The border icing doesn't need to be completely dry, but the next step (flooding the cookies with icing) works better if the borders are at least dry to the touch. If you draw the borders on all your cookies before moving onto flooding, the first cookies will be dry enough to start flooding once you finish drawing the borders.
- Flood the interior of the cookie with flood icing: Using a bottle of the flood icing, begin filling the interior of the cookie with icing. Use the nose of the bottle to push the icing into the corners and against edges. Think of this flood icing like using a paintbrush.
- Allow the cookies to dry: Leave the cookies undisturbed for at least 24 hours to fully dry. Depending on the thickness of your icing and the layers on the cookie, it may take longer. When the cookies are dry, the surface of the cookies will be completely smooth, dry, and resistant to nicks or smudges.
- Store the dried cookies: Once dry, you can stack the cookies between sheets of parchment paper in an airtight container at room temperature for several weeks.
Recipe Notes
- The icing will keep for several days in the squeeze bottles. It’s best to store unused icing in the fridge and let it warm to room temperature before using.
- Since the icing keeps well, you can spread your cookie decorating over the course of a day or several days. I often create a station in my kitchen and ice a few cookies at a time over a day or two.
- To make marbleized icing, flood the entire cookie with icing, then drop dots or draw a squiggle line over the top with a contrasting color. Run a toothpick through the contrast icing to "marbleize
Source: thekitchn.com
Tuesday, November 24, 2015
Friday, November 13, 2015
Mojito popsicle
Mojito Popsicles
12 mint leaves
2 limes
***150ml rum (depending on how strong you want them)*
***7-10 Tablespoons of simple syrup (to taste)
2 Cups club soda
In a glass, muddle mint leaves (if you don’t have a muddler, mash with the handle of a wooden spoon)
Juice the limes and add to mint. Pour into a bowl or pitcher and add rum and simple syrup to taste. Add club soda on top of everything and slowly stir to combine. Pour into popsicle moulds and freeze for several hours.
***I will make them without the alkohol
***Use the cordial available at liquor stores
*/*/ Use a sugar free Cordial for a Diabetic or Banting option
Found on Facebook “Fifi and Dave’s”
Thursday, October 15, 2015
Banana Macadamia Nut Cake.doc
Banana Macadamia Nut Cake
For the cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract (I use Rodelle)
- 2 large bananas
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup macadamia nut pieces
For the frosting:
- 1/2 cup unsalted butter, softened
- 1/2 tsp vanilla extract (I use Rodelle)
- 3 cups powdered sugar
- 2 Tbsp milk
- 1/3 cup macadamia nuts pieces
Directions:
- Preheat oven to 350 degree F. Spray a 13x9 baking dish with baking spray. Set aside.
- For the cake, beat butter and sugar until creamy, about 3-5 minutes. Beat in egg and vanilla. Add in bananas, beating until smooth and mashed.
- Add in flour, baking powder, baking soda, and salt. Fold in macadamia nut pieces. Pour into prepared baking dish.
- Bake for 23-25 minutes until toothpick poked in center comes out clean. Remove from oven and cool completely.
- For the frosting, beat butter, vanilla, powdered sugar, and milk for about 4-5 minutes until fluffy. Spread over cooled cake and sprinkle with macadamia nut pieces. Serve and enjoy!
Recipe & Photo: http://www.shugarysweets.com
Blogger: http://eposvriende.blogspot.com http://recipes-english.blogspot.com
http://lekkerresepte.blogspot.com Recipes of Facebook: www.facebook.com/ResepteRecipes
Gluten free, Dairy free, Diabetes: www.facebook.com/GlutenFreeRecipes.SouthAfrica
Wednesday, September 16, 2015
Tuesday, September 15, 2015
Fatima's Chocolate Cake recipe
Ingredients
4 extra large eggs ( room temperature)
1 cup of sugar/ or brown sugar
1&1/2 cups of sifted cake flour
3/4 cup of vegetable oil
1cup of warm water
1/2 a cup of cocoa powder
1 teaspoon of baking soda
3 teaspoons of baking powder
1 tablespoon of vanilla essence
Method
With electric mixer , whisk eggs and sugar until light and creamy , about 3-4 minutes . Add the oil and vanilla essence , mix for few seconds , now put the cocoa powder in the warm water and stir until well combined and cocoa is completely dissolved in the warm water , pour the cocoa water and dry ingredients in the bowl now mix with a spatula or spoon till well combined . Do not overwork batter .
Pour batter in two buttered/ greased round baking pans and bake on 190 deg C in preheated oven for 25 minutes , check with toothpick or knife to see if it's done baking , it will come out clean when you insert into cake . .
Cool completely in pan , take out and put in fridge to get extra cold for half an hour before icing .
The most delicious chocolate butter cream frosting
Ingredients
300 grams of margarine or butter ( soft to the touch )
250 grams of icing sugar
100 grams of cocoa powder
2-3 tablespoon of vanilla essence
Method
With electric mixer , beat butter in a bowl until light and creamy , about 3 minutes .
Now sift in all the dry ingredients ,
Add the vanilla essence .
Now whisk on low speed till all ingredients are well combined
Whisk for another 3-4 minutes .
Frosting done .
This is one of the very basic chocolate cake recipes I use to form the base of all the chocolate cakes I have posted .
The pictures of all the chocolate cakes are to give you some idea on how to decorate your cake .
Enjoy .
Delicious
Please like and Share .