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 180ÂșC.
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.

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