Tuesday, February 28, 2017

All purpose cake mix

All-Purpose Cake Mix

All Purpose Cake mix

10 cups flour
6 1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2 1/2 cups vegetable shortening

In large sifter, combine flour, sugar, cornstarch, baking powder and salt.
Sift in batches, into a large bowl.
Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture
Spoon into a 20-cup container with a tight-fitting lid.
Seal container, label and date.
use within 10 to 12 weeks.
Makes 17 cups cake mix.
(As jy by die Afrikaanse groep aansluit, sal jy outomaties ook die Engelse e-posse ontvang. Dit is nie nodig om by albei aan te sluit nie)

Monday, February 27, 2017

Milktart – the do’s and don’ts!

Milktart – the do’s and don’ts!


Milktart with Puff Pastry


There are however so many varieties of milktart and I get weekly emails regarding the milktart.
Which pastry is best, do you add whipped egg whites or don’t you!
Do you pre-bake the pastry or not?
Do you add cinnamon to the milk or afterwards, questions, questions!
So, on Saturday morning I donned the old apron on and started working my way through all the questions!

The Pastry
I tried two versions!
The first one, I made with a good quality shop-bought puff pastry.
The second I used a cottage cheese Pastry that I got from Retha Cronje in Bloemfontein! We all loved the milktart with the cottage cheese pastry!
The pastry also flakes, although not as much as the puff pastry, but the buttery, salty taste of the cottage cheese version was hard to beat.

Milktart with Cottage Cheese Pastry

The Filling


Some recipes ask to separate the egg yolks and egg whites, others not!
I tried both versions and to me I think it is a matter of personal preference.
The first option gives a lighter and more aerated result while the second version is solid and bold…. almost a man’s kind of milktart!
So, if you want to enter your milktart in competition, separate your egg yolks and whites, but if you want to steal your man’s heart, keep it simple!
The Baking
Pre-bake or not, that is the big question!
How do you prevent a soggy bottom?
Most probably the best advice I was given came from Ambelene Fandamaly and that is to always bake your milktart in a tin plate (blikbord).
The pastry puffs beautifully, the filling cooks perfectly and there is not a soggy bottom to be seen anywhere.

Crustless Milktart
Milktart #1
makes 1 tart

1 sheet puff pastry
1 liter milk
125 ml sugar
45 ml butter
a pinch of salt
2 eggs
5 ml vanilla essence
100 g maizena

Use a tin plate (Blikbord) and cut the pastry slightly bigger than the plate.
Spray the plate with Spray ‘n Cook and lay the pastry in it.
From the off cuts, cut a long strip of pastry and put around the egdes of the pastry to create an extra layer of “puff”.
Pour milk, salt, sugar and butter in a pot and bring to the boil.
In the meantime, mix the eggs, vanilla essence and maizena to a smooth paste.
When milk starts to make bubbles, add the maizena mixture and stir until it is thick and velvety.
Spoon the mixture into pastry case and bake for 25 minutes or until the pastry is all puffed out. Sprinkle with cinnamon sugar and serve!

Milktart #2 (the filling is from Sarie Kos)
makes 1tart

250 ml butter – soft but not melted
250 ml cottage cheese
250 ml flour

Mix the 3 ingredients and cover with cling film and refrigerate, preferably overnight.
When you are ready to bake, roll out the pastry on a floured surface and cut slightly bigger than your tin plate.
Use off cuts and cut a thin strip of pastry to put around the edges of the pastry case.
It makes a beautiful layer puffed casing!

For the filling
75 ml flour
50ml cornflour
50ml sugar
1 ml salt
125ml milk

Place all ingredients in a medium bowl and mix until smooth. Set aside.
2 egg yolks
25 ml sugar
2 ml” egg yellow” colouring
7 m vanilla

Place the ingredients in a small bowl and whisk until well blended. Set aside.
2 egg whites
½ ml cream of tartar
25 ml sugar

Put these three ingredients in yet another medium bowl and set aside. Preheat oven to 260 ° C.
The oven rack should be on the second level from the bottom.

Place the following in a saucepan
550 ml milk
10 ml butter
2 sticks cinnamon

Once the oven is hot, heat the milk, butter and cinnamon to a boil.
Turn off the heat.
Add the hot milk to the flour – and – milk mixture and stir until smooth.
Pour back into the saucepan and on a low heat, stir the milk mixture in the saucepan until thick.
Pour milk mixture in the saucepan back into the bowl.
Remove cinnamon.
Stir in the egg yolk mixture.
Beat egg white mixture until just stiff, not too much because then it dries.
Fold egg white mixture into the filling.
Pour into pastry case, sprinkle lightly with ground cinnamon, if desired and bake in preheated oven for 10 minutes.
Reduce temperature to 200 ° C for 10 minutes.
If it’s too brown, place a piece of aluminium foil lightly on top with the shiny side to the element.
Serve lukewarm.

Milktart #3
makes 1 big milktart

4 eggs
250 ml sugar
60 g melted butter
250 ml flour
5 ml baking powder
2 ml salt
500 ml milk
500 ml buttermilk (I used full fat yogurt)
10 ml vanilla essence

Separate eggs and mix egg yolks with sugar and butter.
Sift together the flour, baking powder and salt.
Add the egg mixture to the flour mixture and mix until smooth.
Add the milk and buttermilk and mix thoroughly.
Whisk the egg whites until it forms stiff peaks and fold into the milk mixture.
Pour the mixture into prepared pie plate and sprinkle with cinnamon sugar.
Bake for 45 minutes until set.
You can also make two smaller tarts 

So, what is my verdict!
– If you are in a hurry and in need of a milktart fix, the crustless version does not disappoint! It is creamy and delicious. It is also a big recipe, so you can share and have seconds.
-I prefer the milktart filling where you add the stiff egg whites afterwards.
It just looks better and still tastes delish!
-I know it is a little effort, but the cottage cheese pastry to me is tops.
I like the texture and slightly saltiness it has!


Source, Recipes & Photos:  http://www.my-easy-cooking.com
Source: www.liplekker.co.za

Facebook:  www.facebook.com/ResepteRecipes

Sunday, February 26, 2017

3 ingredient cheesecake

3 ingredient cheesecake
1 packet of biscuits, crushed.
1 tin of sweetened condensed milk.
1 kg of yoghurt.
Place the crushed biscuits in a smooth layer at the bottom of a large microwave safe dish.
Mix the yoghurt and condensed milk together and pour over the biscuits.
Microwave on high for 5 minutes.
Leave to set in the fridge for a few hours

3 Ingredient Cheesecake Japanese Soufflé - 2 recipes

3 Ingredient Cheesecake Japanese Soufflé

  • 250 g good-quality white chocolate, broken into blocks
  • 250 g cream cheese, at room temperature
  • 6 free-range eggs, separated
  • Icing sugar, for dusting (optional)

Preheat the oven to 170°C.

Half-fill a medium saucepan with water. Place the chocolate in a heatproof bowl that will fit snugly into the saucepan. Bring the water to a rapid boil. Turn off the heat and place the bowl of chocolate on top of the saucepan. Stir until the chocolate melts.

Remove from the heat and whisk in the cream cheese until smooth. Lightly whisk the egg yolks with a little of the warm mixture, then whisk into the chocolate mixture.

Beat the egg whites until stiff peaks form. Fold into the chocolate mixture, a third at a time. Place a muffin pan into a larger roasting pan and half-fill the larger pan with water. Line the muffin tin with paper cases. (Add a little water to any empty moulds.) Ladle in the mixture and bake for 10 minutes. Reduce the heat to 160°C and bake for a further 10 minutes. Turn off the heat and leave the cheesecakes in the oven for 15 minutes. Serve warm or at room temperature. Or, when cooled, chill for a few hours or overnight. Dust with sifted icing sugar if you like.



Source: www.liplekker.co.za

Facebook:  www.facebook.com/ResepteRecipes

Blogger:  eposvriende.blogspot.com 








3 Ingredient Cheesecake Japanese Soufflé

With Condensed Milk

Make sure to cut the parchment paper for the sides taller than the pan. The cake rises high during baking. But keep in mind that it falls back to its original height, and it’s totally normal.

  1. 5 large eggs, at room temperature
  2. 8oz (225gr) cream cheese, at room temperature
  3. 1 (14oz) can sweetened condensed milk (about 275ml)

  • Preheat the oven to 325°F (160°C). You will need at least 2.5in (6cm) deep 8in (20sm) spring form pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the spring form pan with the prepare parchment paper. Set aside.
  • Separate the egg whites and yolks.
  • In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat cream cheese until smooth and fluffy, about 1 minute.
  • Add condensed milk, beat for another minute.
  • Then add the egg yolks and continue to beat until well combined, 2-3 minutes.
  • In a separate bowl, beat egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peak faster.)
  • Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
  • Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles.
  • Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water.
  • Put the cheesecake pan on the middle rack above the rack with water bath.
  • Bake for 45 minutes.
  • Turn off the oven and cool the cake in the oven for 30-40 minutes.
  • Remove the sides of the spring form pan and gently peel off the parchment paper from the sides.
  • Cool completely on the counter, then refrigerate until ready to serve.
  • · When ready to serve, gently remove the parchment paper on the bottom. Make sure the cheesecake is chilled and set completely. Transfer the cheesecake onto the serving platter. If desired, dust with powdered sugar and top with fresh fruits.
  • Source: www.liplekker.co.za
  • Facebook:  www.facebook.com/ResepteRecipes
  • Blogger:  eposvriende.blogspot.com 



Wednesday, February 15, 2017

The Difference Between Ginger Ale and Ginger Beer

The Difference Between Ginger Ale and Ginger Beer
Ginger beer was originally an alcoholic brew made from fermenting ginger, sugar, and water, although most commercial ginger beers nowadays are non-alcoholic.
Ginger ale is a non-alcoholic, sweetened, ginger-flavoured soft drink.
Ginger beer is stronger-tasting and spicier than ginger ale, but less carbonated.

More About Ginger Beer

Traditional Ginger Beer

Ginger beer is a drink originating from England, where sugar, ginger, water, and sometimes lemon was fermented and brewed with a starter culture called the ginger beer plant, resulting in a brew with about 11 percent alcohol. This also explains how the word "beer" is part of the name. The carbonation occurs naturally from the brewing process, so this form of ginger beer has less carbonation than ginger ale.

Modern-Day Ginger Beer

A lot of today's commercial ginger beers are made differently than the original brew, so what ends up in the bottle can vary widely across brands. Many are classified as non-alcoholic because they contain less than .5 percent alcohol or contain no alcohol at all. Some ginger beers are brewed with champagne yeast, and some are finished with forced carbonation. There are even producers that just make a more ginger-intense version of ginger ale and call it ginger beer.
Ginger beer can be clear or cloudy, depending on the filtering process, although it is usually darker in colour than ginger ale. It is an integral part of cocktails like the Moscow Mule and the Dark 'n' Stormy.
More About Ginger Ale
Consider ginger ale to be ginger beer's more sedate cousin. It contains no alcohol and is basically a ginger-flavoured soft drink. Its roots are rumoured to be from Ireland, but it really took off in Canada in the early 1900s, when the Canada Dry style of ginger ale was invented. Most ginger ales are now made in this pale, dry style, resulting in a lighter colour and a more delicate flavour than ginger beer, but with more carbonation.
Ginger ale can also be a fermented drink (sometimes containing a small amount of alcohol) made from ginger bugs, which is a culture of beneficial bacteria.
Ginger ale is a popular drink on airplanes, and is also used to combat stomach upsets. It's a great substitute for club soda due to its mild taste — perfect if you want a sweet but not strongly flavoured mixer for cocktails.
Both ginger ale and ginger beer are bubbly drinks with a gingery kick, refreshing on their own or mixed into your favourite cocktail. Some drinks rely on the deeper flavours of ginger beer to stand up to other ingredients, but you can really use it interchangeably with ginger ale — if you know that ginger beer is more intense in flavour than ginger ale.

Source: http://www.thekitchn.com