AT SE BROODJIE:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 2:27pm.
Meng gerasperde Chedderkaas, gekapte ui en klein stukkies spek in Mayonaise tot lekker dikkerige pasta.
Smeer op snye brood met of sonder botter, en rooster in oond tot lekker bruin.
As jy wil hê die broodjies moet stewig wees, rooster dit eers vooraf.
VINNIGE AANDETE:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 1:34pm.
4 Dik snye brood
1 Blikke Weense Worsies
3 Geklikste eiers
2 k Gerasperde kaas
2 k Melk
1 Pakkie Bacon
Pietersielie, sout, rooipeper en mosterd
Uie
Sny die bacon in stukkies.
Voeg die uie by en braai.
Krummel die brood en voeg warm melk oor en laat week.
Voeg die geklitste eiers by en meng goed.
Gooi alles in 'n bak en bak in matige oond tot gestol en gaar/in jou mikrogolf.
GRIDDLE BREAD:
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 2:29pm.
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tbsp sugar
about 1 1/2 tbsp cold butter
1/2 cup plain unsweetened yogurt
3/4 cup milk
Sift flour, baking powder, baking soda and salt into a bowl; stir in sugar.
Dip a grater in the flour, then using the second coarsest serrations, grate cold butter into the flour.
Add yogurt and milk and mix using a table knife.
On a lightly floured surface press the mixture into circle approximately 1-inch thick and 10-inches in diameter.
Cut into eight wedges.
Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour.
Place dough on griddle; turn after five minutes. continue to cook, turning as necessary, until center is set.
The pan may be covered to produce softer bread.
Split and butter to serve.
Good Warm or cold.
Makes 8 servings
CHAKALAKA BROODJIE:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 15, 2011 at 12:20pm
(kan ook muffins maak)
500 ml koekmeel
10 ml bakpoeier
sout & peper na smaak
4 eiers
410g Chakalaka (matige geur/sterker geur indien verkies)
125 ml Cheddar kaas gerasper
{ Voorverhit oond tot 180°
{ Sif droë bestandele saam
{ Klits eier & chakalaka
{ Meng eier mengsel met droë bestandele
{ Plaas deeg in gesmeerde broodpannetjie en strooi gerasperde kaas bo-oor
{ Bak +/- 45 minute
BOBAASBROOD:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 15, 2011 at 12:15pm
1 kg koekmeel,
1pakkie droë kitsgis
2 teelepels sout
3 teelepels suiker
1½ koppie kookwater
1½ koppie melk
Só maak jy:
1. Meng die droë bestanddele. Meng die melk en water en voeg dit by die droë bestanddele.
2. Knie die deeg vir 10 minute.
3. Smeer die deeg met olyfolie en sit dit in ’n platboom-swartpot of broodpan.
4. Laat die deeg rys vir sowat 30 minute, tot die pot amper vol is.
5. Bak dit vir omtrent ’n uur oor ’n koelerige vuur met ’n paar kole op die deksel.
Gebruik die deeg ook vir dié twee soorte brood:
Kruiebrood:
Deel die deeg in drie en sit ’n laag onder in die pot. Strooi kruie, uie, knoffel en kaasmengsel oor (ek gebruik basilie, pietersielie en roosmaryn). Sit nog ’n laag deeg neer en sprinkel nog kruie op en bedek dit met die derde laag deeg.
Mieliebrood:
Voeg ’n blikkie suikermielies by die deeg (met ’n bietjie minder vloeistof).
BIER POTBROOD:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 2:30pm
250 g swoerdlose spekvleis-repies
500 g bruismeel
2 ml sout
30 ml suiker
1 eier
340 ml bier
100 ml water
100 g gerasperde kaas
Voorverhit die oond tot 150º C of soos jy 'n potbrood buite sou bak.
Smeer ‘n plat gietysterpot met botter.
Voer die boom en kante uit met die spekvleis.
Sif die bruismeel, sout en suiker saam in ‘n mengbak.
Klits die eier en bier en voeg by die bruismeelmengsel.
Meng goed, voeg net genoeg water by om ‘n sagte deeg te verkry.
Voeg die kaas by.
Skep versigtig in die bereide pot en vou die spekvleis oor die deeg.
Plaas die deksel op en bak 60-70 minute lank.
Verwyder die deksel die laaste 10 minute sodat die brood kan verbruin.
MAKLIKSTE BROODRESEP MET GEEN KNIE … HEERLIK:
by Kos vir kampeerders met idees vir kampering on Thursday, March 31, 2011 at 1:14pm
[ lewer 2 brode] Enigeen kan hierdie brood bak…geen verskonings meer nie.
Sif 600g volkoringmeel
300g witbroodmeel saam met
7,5ml sout,
5ml suiker en
'n pakkie kitssuurdeeg.
Meng nou 850ml louwarm water en 2 eetlepels olyfolie deeglik daarin.
Smeer 2 kleinerige lang broodpannetjies met olyfolie.
Skep die mengsel daarin en laat dit onder kleefplastiek rys tot dubbelgroot, so 30 minute.
Bak teen 200 grade C vir 40minute, haal die brode uit die pannetjies en bak vir nog 5 minute vir ‘n goeie korsie of bak soos jy potbrood buite sou bak.
Laat dit afkoel op rakkies en beteul jouself om nie sommer dadelik hieraan te smul nie.
Met hierdie broodresep kan jy jou verbeelding nou vrye teuels gee.
Mag jou brood vanjaar aan albei kante gebotter wees met Appelkoosfonfyt!!!!
MELKBROOD:
by Kos vir kampeerders met idees vir kampering on Monday, April 4, 2011 at 2:08pm
JY KAN JOU GUNSTELING BROODRESEP GEBRUIK EN DIT VERANDER NA MELKBROOD.... ipv broodmeel gebruik koekmeel en ipv water gebruik melk.
Baie eenvoudige resep
6 koppies Koekmeel
3 teelepels suiker
3 teelepels sout
1 pakkie kitsgis
500 tot 700 ml sterk louwarm melk
Ons het die deeg 2 keer afgeknie voor dit in die pan geplaas was om die laaste keer te rys.
TANNIE DALENE SE LENSIEBROOD:
by Kos vir kampeerders met idees vir kampering on Monday, April 11, 2011 at 1:50pm
6 oz gaar lensies (om lensies gou gaar te maak, voeg 2 koppies kookwater by 1 koppie rou lensies en mikrogolf op maksimum krag vir 5 minute. Skink die water af en voeg nou 1 koppie kookwater by die lensies. Mikrogolf op maksimum krag vir 12 minute.) [1oz is 30g]
1 koppie gerasperde Cheddar kaas
1 eetlepel gekapte pietersielie
½ teelepel cayenne peper
Suurlemoensap en sout en peper na smaak
2 groot eiers
3 eetlepels room / yoghurt
Meng eiers en room / yoghurt
Voeg by die oorblywende bestanddele.
Bak in ‘n gesmeerde oondbak teen 160ºC vir 45 minute / soos jy brood buite sou bak.
DIE ALLERBESTE ROSYNEBROOD [KITSRESEPIE]:
by Kos vir kampeerders met idees vir kampering on Thursday, April 14, 2011 at 1:03pm
1 Pakkie Bruismeel
1 x 250g Pitlose rosyne
1 Houertjie karringmelk
2 Eetlepels suiker
2 Gelyk teelepels bakpoeier
Knippie sout
Stel oond op 180’C
Sif droë bestanddele saam, meng suiker saam, gooi rosyne by en voeg die karringmelk by.
Skud die kartonnetjie agterna met ‘n bietjie melk uit.
Meng deeglik met houtlepel.
Skep uit in gesmeerde broodpannetjie en bak vir 1 uur.
Keer uit en laat afkoel.
Hierdie broodjie is ‘n wenner.
Soos met alle kitsbrode, is dit op sy lekkerste op die eerste dag.
KAIINGBROOD:
by Kos vir kampeerders met idees vir kampering on Saturday, May 7, 2011 at 4:39pm
Die geheim is om die kaiings reg uit te braai, nie almal weet so mooi hoe nie, maar dis hoekom ek nou hier is!
Kaiings kan van die vet van enige slagdier gemaak word.
Sny die vet af en maal dit met 'n growwe meul.
Verhit in 'n kastrol met 'n bietjie water dat die vet smelt en laat die vet maar lekker uitbraai, hy vorm vanself kaiings. Party mense gooi bietjie melk by, maak glo 'n mooier kaiing.
Die kaiings is die stukkies wat op die warm vet ronddryf, skep dit dadelik af en dis reg vir gebruik.
Wanneer jy bak daarmee moet dit eers weer gemaal word, die keer met 'n fyn meul.
Die broodresep:
2 teelepels droë gis
2 teelepels suiker
3 koppies lou water
7 koppies broodmeel
2 teelepels sout
3 teelepels sagte varkvet
500g kaiings
Los die droë gis en suiker op in 1 koppie van die lou water. Roer 1/2 koppie van die broodmeel by. Bedek en hou warm sodat dit kan gis (een uur)
Sif die meel en die sout saam.
Maak 'n holte in die middel en voeg die suurdeegmengsel daarby.
Knie nou goed totdat die deeg mooi skoon afkom van die hande..
Voeg die orige lou water geleidelik by terwyl jy knie.
Knie die sagte varkvet goed deur en voeg dan die gemaalde kaiings by.
Knie baie goed.
Bak teen 180 ºC vir 45 tot 60 minute of maak buite soos jy 'n potbrood sou maak/of soos potbrood.
DE KELDERS SE GASTEHUIS BRODE:
by Kos vir kampeerders met idees vir kampering on Wednesday, May 11, 2011 at 2:34pm
Die brode hou lekker vars. dawid se geheim is ‘n bak met water onder in die oond, en dat hy sy brode laat uitrys voor hy hulle bak.
WITBROOD:
2 k witbroodmeel
2 k koekmeel
1 pakkie 10g gis
4 e suiker
4 e sonneblomolie
1 t sout
2 k warm water
Meng alles saam, dawid lig dit in die lug met houtlepels, om die deeg meer elasties te kry .
Jy knie nie deeg nie, jy werk hom net met die houtlepels .
Maak toe met plastieksak. laat rys tot dubbel die grote , in ‘n warm plek sonder trekke.
As deeg dubbel gerys is dan maak jy hom plat met houtlepel.
Sit die deeg in ‘n broodpan wat jy vooraf geolie het en met bakpapier uitgevoer het.
Maak toe met ‘n doek en laat weer uitrys.
Bak 220 C vir 10 min, verlaag oond na 180 C en bak tot brood mooi gaar en hol klink.
Haal uit oond en uit sy broodpan en sit op ‘n draadrakkie terug in die oond vir so 10 minute – die rede is dan maak jy ‘n lekker kors rondom die hele brood se lyf.
Smeer botter oor die brood se lyfie as jy hom uit die oond haal.
SONNEBLOM SE BROOD:
4 k koekmeel
4 k volkoringmeel
2 k semels
200 g sonneblomsaad
2 x 10 g gis
125 ml sonneblomolie
125 ml bruinsuiker
1 liter warm water
knippie sout , witpeper en geraspede neut
Verhit jou oond 180C – meng al die bestandele en deel op in gesmeerde broodpanne wat jy eers botter en dan met waspapier uitvoer.
Laat die brood uitrys , sprinkel ekstra sade bo-oor en bak in die middel van die oond vir 50 minute.
Toets vir gaarheid, keer uit op ‘n draadrak en eet saam met plaasbotter, lekker sterk cheddar, gesnyde plaastamaties, vars uie wat jy in ringe sny, sout en witpeper.
Heerlike ete as jy dit vir aandete wil maak sit lekker plaaseiers wat jy in botter bak bo- op.
Klein Miena het op Dassieshoek , die eiers in ‘n baie warm pan gebak en dan met ‘n eetlepel botter oor die eiers geskep tot die wit mooi gaar was. Dan skep sy dit in ‘n skottel en dra dit tafel toe waar ons die heerlike plaaskos verober saam met boeretroos , ouma se konfyte en boerewors.
PETRUS SE PLATBROOD:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:28pm.
- ʼn Heel witbrood (nie te vars nie)
- Gerasperde kaas (genoeg)
- ʼn Groot pak chips (soos Simba of Willards)
- Ham in blokkies gesny (enige koue vleis – salami werk goed)
- Gekerfde biltong
- Neem ʼn heel witbrood en sny ʼn gat in die kop, groot genoeg vir jou hand om in te steek.
- Hou die prop eenkant.
- Hol die brood uit en hou die rand ongeveer 15mm dik.
- Meng al die bestanddele en stop die brood vol.
- Plaas prop terug op sy plek.
- Sit in ʼn winkelplastieksak en druk versigtig bietjie plat.
- Plaas brood tussen paar lae koerantpapier (steeds in plastieksak).
- Plaas voor voertuig se wiel en ry so 4x oor die brood.
- Haal uit koerante en plastieksak en braai stadig oor die kole tot kaas gesmelt het.
- Sny in blokkies en deel uit tussen gaste.
- Sit terug en geniet die komplimente.
LAURETTA SE TREF-EN-TRAP PIZZA:
by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:36pm.
- 1 vars brood
- 1 blikkie tuna in olie
- 1 koppie kaas
- ½ koppie gekapte ui
- Geurmiddels
- Mayonnaise
- Hol brood uit en krummel die brood se binnegoed.
- Meng al die ander bestanddele saam en meng dit met die helfte van die broodkrummels.
- Sit die vulsel terug in die uitgeholde brood en sit kors (deksel) terug.
- Plaas die brood in 'n sterk plastieksak en sit dit in 'n ander plastieksak.
- Sit dit voor 'n groot wiel en ry stadig oor die brood.
- Haal uit plastiek en breek in stukke.
EASY LIL'CORN DOGS: [yankees]
.by Kos vir kampeerders met idees vir kampering on Friday, July 29, 2011 at 1:12pm.
(with variations for Lil’ Bacon Corn Dogs and Chili Corn Dogs)
Using tempura batter mix makes these easy to make—with only four ingredients. They are as good as any at the county fair.
One package of eight good quality hot dogs cut crosswise
2 cups tempura batter mix
1 cup milk
1 large egg
16 wooden skewers about 4-inches long (cut longer skewers into shorter sticks)
Insert the skewers into the ends of the hot dogs.
In a large bowl, stir the batter mix, the egg, and the milk together.
The batter will be thick.our one inch of oil into a large, heavy skillet or use a Fry Daddy.
Heat to 365 degrees.
Holding the hot dogs over the bowl of batter, spoon the batter onto the hot dogs and spread it around to completely cover them.
1.Lay the coated hot dogs, 3 or 4 at a time, in the hot oil. Turn them with tongs after 10 to 15 seconds of cooking to prevent the batter from sliding off the hot dogs. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove with tongs and drain on a baking sheet lined with paper towels.
2.Serve with your favorite dip, ketchup, or one of the dips listed on this page.
Variation:
Fry six slices of bacon to a crisp and then crumble it chop it into pieces. A bacon press allows you to fry both sides at once and does so more uniformly and without a lot splatter. Mix the bacon pieces into the batter and prepare as above.
Variation: Chili Corn Dogs
Mix two tablespoons mild, diced, canned green chilies into the batter and prepare as above.
Apricot Mustard Dip:
Add one tablespoon prepared Dijon mustard to every 1/4 cup apricot pineapple jam. Add more jam or more mustard to suit your taste.
Sour Cream Salsa Dip:
Mix sour cream and salsa together. Start with a 50/50 ratio and then alter the mix by adding more salsa or sour cream to suit your taste.
Tempura Batter Recipe - Japanese Recipe:
■1 egg
■1 cup ice water
■1 cup all purpose flour
Beat an egg in a bowl.
Add ice water in the bowl.
Be sure to use very cold water.
Add sifted flour in the bowl and mix lightly.
Be careful not to overmix the batter.
Makes 4 servings.
DEEP-FRIED FLAT BREAD (5):
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 3, 2011 at 1:23pm
■• 4 cups bread flour
■• 2 tsp salt
■• 2 tsp sugar
■• 1 sachet instant dry yeast
■• ¼ cup oil
■• 1 egg
■• +/- 1½ cups lukewarm water to make a soft dough
■• oil for deep frying
1. Combine the dry ingredients in a large bowl
2. Make a well in the centre and add oil
3. Beat egg lightly and add
4. Add water and make into a soft dough
5. Knead for 5-10 minutes until smooth
6. Cover and leave in a warm place for one hour
7. Knead again lightly
8. Divide into 12 portions
9. Pat into a ball, then roll out the size of a saucer
10. Allow to rest on a floured surface for 20 minutes
Deep-fry in moderately hot oil until both sides are crisp and golden.
100% ROGBROOD:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:08pm.
1 kg rogmeel
20 g gis
800 ml louwarm water
20 g sout
Die gis moet in 'n klein bietjie van die water opgelos word.
Meng die sout en die meel en voeg dan die opgeloste gis en die res van die water by.
Knie vir 20 minute, bedek en laat in 'n lekker warm hoekie staan vir 2 ure.
Knie nou weer liggies en maak 'n ronde vorm.
Laat weer staan, die keer vir 30 minute.
Druk die deeg plat, draai om en laat staan vir nog 'n 30 minute.
Verhit die oond tot 200ºC, plaas 'n bakkie water onder in die oond en bak die brood vir 25 minute lank.
Draai die hitte af tot by 180ºC en bak vir nog 10 minute.
Klop die rogbrood om te hoor of dit reg is.
Dit moet 'n hol klank hê.
Laat dit afkoel op 'n draadrak.
Of bak dit soos 'n potbrood buite terwyl jy braai.
[Myne is in 'n masjien geknie en daarna gebak in die oond.]
"In 'n Japtrap" BROODJIE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 16, 2011 at 1:32pm
Hierdie is heerlik vir bygereg saam braaivleis, of sommer net op sy eie...
1 Brood ( gesny)
Botter
Marmite
2 k Gerasperde Kaas
2 pakkie Spek (lekker bruin gebraai)
4 Eiers
1 1/2 Koppie melk
Sout en Peper
Skyfies tamatie
Smeer die snye brood met botter en marmite en sny die broodsnye in halwes.
Klits eiers in die melk en gooi bietjie sout en peper by.
Smeer 'n vuurvaste bak.
Pak 'n stewige laag met die gesmeerde broodjies onder in die bak, rangskik spekvleis en tamatiesnye bo oor, strooi nou die kaas bo-oor
Gooi die eier-mengsel bo-oor en bak in oond by 180 *C vir 30 minute tot goudbruin... of in skottelbraai.
ASPARAGUS, SUNDRIED TOMATO AND OLIVE LOAF:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 18, 2011 at 3:52pm.
This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh.
50ml olive oil , plus extra for greasing
10 asparagus spears , each cut into 3 pieces
100g self-raising flour
1 tsp thyme leaves(i used dried) or mixed herb will do
2 large eggs , lightly beaten
50ml milk
Handful pitted black olives
2tbsp sundried tomatoes , roughly chopped
50g cheddar cheese, grated
1.Heat oven to 190C/fan 170C/gas 5.
Oil and line the base of a loaf tin with baking paper.
Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water.
Pat dry.
2.Mix the flour and thyme with seasoning in a large bowl.
Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre.
Beat for 1 min to make a smooth batter.
3.Reserve 5 asparagus tips and a few olives.
Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.
Pour into the tin, then put the reserved asparagus and olives on top.
Sprinkle with the remaining cheese.
Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top.
Cool in the tin for 5 mins, then turn out and cool on a wire rack
Preparing and cooking asparagus:
Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes - test as above.
POTBROOD: [Tannie Elsa se resep]
.by Kos vir kampeerders met idees vir kampering on Monday, August 29, 2011 at 11:59am.
Diegene wat nie ‘n bakoond in die braaiarea het nie of dalk in die boendoes kamp, kan die brood in ‘n platboom ysterpot bak.
Wanneer jy ‘n platboom ysterpot gebruik, maak jy eers vir ‘n tydjie lank (45 minute tot 60 minute) ‘n vuurtjie sodat die grond onder die vuur lekker warm raak.
Dan krap jy al die kole weg, plaas die pot met die deeg, wat reeds goed gerys het, op die warm plek.
Die deeg word net so aangemaak en geknie soos hierbo beskryf onder die basiese broodresep.
Krap die kole in ‘n ring om die pot sodat, dit nie aan die pot raak nie, maar naby genoeg is om die pot lekker warm te maak. Die deksel moet natuurlik op wees en op die deksel plaas jy ‘n paar koletjies (nie te veel nie – ondervinding sal leer hoeveel).
Die potbrood vat ongeveer 45 tot 60 minute om gaar te word en dit is dus wenslik om eenkant nog ‘n vuurtjie aan die gang te hou, om so nou en dan ‘n paar kole by die kringetjie rondom en selfs bo-op by te voeg.
Wanneer die brood hol klop, is dit gaar.
Dis makliker as wat dit klink.
Smeer net die pot vooraf goed met harde margerine of botter of sprei die pot met ‘n smeermiddel wat jy in ‘n blikkie koop.
BASIESE BROODRESEP
Gebruik 1kg witmeel of bruinmeel of volgraanmeel soos verkies.
10 gm droë gis + 20ml sout + 10ml suiker
20 mg harde margarien of botter
625 ml sterk louwarm water
Meng die meel, sout, suiker en gis deeglik
Vryf die margerien/botter in
Voeg die louwarm water by en knie die deeg tot dit sag en elasties is.
Plaas die deeg op 'n meelbestrooide oppervlak, bedek en laat vir 20 minute rus - maak seker dat dit nie koud raak nie.(plaas in matige lou ound of koelhouer met warmsak)
Knie af en verdeel in twee gelyke dele en plaas in twee gesmeerde broodpanne. (225mmx125mmx60mm)
Indien die panne groter of kleiner is kan die hoeveelhede van die bestanddele aangepas word.
Die deeg moet ongeveer die panne tot in die helfte volmaak.
Bedek die panne met 'n plastiese sak en laat rys in 'n warm plek tot die deeg verdubbel het in grootte.
Indien die temperatuur reg is neem dit ongeveer 40 minute.
Bestryk met louwater en bak in 'n oond wat vooraf tot 200˚C verhit is.
Na ongeveer 45 minute behoort die brood klaar gebak te wees afhangende van die pangrootte.
As dit hol klop en ligbruin bo is, is dit gaar.
As dit moeilik uitkom uit die panne help dit om dit vir 'n paar minute te laat staan sodat dit sweet.
Dop dit dan uit op 'n broodplank en laat afkoel.
Vir 'n harde korsie net so oop en vir 'n sagte korsie bedek dit met skoon vadoeke of handdoekrol met plastiek bo-oor.
KNIE-VRYE BROODRESEP:
.by Kos vir kampeerders met idees vir kampering on Thursday, September 1, 2011 at 1:02pm.
250g bruismeel
250 ml karringmelk, [OF vervang die karringmelk met 250 ml bier]
halwe pakkie uie sop poeier
omtrent 'n eetlepel olie.
Meng alles saam en bak in 'n gietyster pot met matige kole onder, en 'n paar op die deksel.
KNOFFEL EN OLYF POTBROOD:
.by Kos vir kampeerders met idees vir kampering on Thursday, September 8, 2011 at 11:22am.
1,2 kg koekmeel
20 ml sout
10 ml suiker
2 pakkies kitsgis
10 ml asyn
125 ml olyfolie
1 lt louwarm water
2 grt knoffelhuisie gekneus
1 pk swart olywe, ontpit en gehalveer
1 klein ui, gekap en gebraai
45 ml vars oregano, gekap
Meng die droë bestanddele en voeg die gis by.
Voeg die asyn, olyfolie en genoeg water by om ‘n sagte deeg te vorm.
Knie die deeg vir minstens 10 minute tot glad en elasties.
Sit die deeg in ge-oliede bak en smeer deeg bo-op liggies met olie.
Bedek en laat ryg op warm plek tot dubbel die grote.
Knie liggies terug en verdeel in die helfte.
Knie die helfte van die knoffel, al die olywe en oregano in een helfte van die deeg.
Knie die ander helfte met die oorblywende knoffel en gebraaide uie.
Verdeel elke helfte in kleine balletjies.
Rangskik die balletjies in ‘n platboompot.
Smeer deksel van pot liggies met olie, bedek en laat weer rys.
Bak die potbrood op kole of in oond van 200 grade C vir 1 uur of totdat brood hol klink as jy daarop klop.
OF BAK IN POTJIE BUITE.
Laat afkoel vir ‘n paar minute en breek dan balletjies af soos jy eet.
PIESANG GESONDHEIDSBROODJIE:
.by Kos vir kampeerders met idees vir kampering on Monday, September 19, 2011 at 4:02pm.
3 oorryp piesangs
100g botter
1/2 koppie suiker
20 ml grondboontjiebotter
twee eetlepels heuning
500 ml meel
2.5 ml bakpoeier
2.5 ml koeksoda
knippie sout
50 gram amandel vlokkies
50 gram pampoenpitte
25 gram gekrummelde pekan neute
Voorverhit oond na 180 grade.
1. Rooster die amandel vlokkies en pampoenpitte vir so paar minute in 'n baie warm pan.
2. Smelt die botter ‘n ‘n pan. Wanneer dit gesmelt is, gooi die suiker by en roer dit in tot dit gesmelt is.
3. Gooi bietjie botter in as dit te klewerig raak.
4. Gooi nou die botter en suiker smeltsel in ‘n voedselverwerker en meng vir so 30 sekondes.
5. Gooi die stukke piesang en heuning by en verwerk tot pap, dan die grondboontjiebotter en verwerk weer tot pap.
Dit sal miskien nodig wees om so klein bietjie water/melk by te gooi om die pulp sag te kry.
6.Meng in ‘n mengbak al die droë bestanddele, ingesluit die pampoenpitte, pekanneute en amandel vlokkies.
7. Gooi dan die pulp by en werk dit deur met ‘n paplepel of ‘n slaplemmes of soortgelyk. Moenie te veel kommer nie as dit ‘n taaier mengsel is as waaraan jy gewoond is vir piesangbrood.
8. Skep dit als ‘n ‘n bottergesmeerde broodpan en bak vir minstens 50 minute tot ‘n uur teen 180 grade.
CURRIED CHOCOLATE BANANA BREAD:
.by Kos vir kampeerders met idees vir kampering on Monday, September 19, 2011 at 4:40pm
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon curry powder
1/2 cup butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
1/2 cup sour cream
3 overripe bananas (mashed)
1 cup chocolate chips
1/2 cup walnuts (chopped)
1. Mix the flour, baking soda, salt and curry powder in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs, sour cream and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Stir in the chocolate chips and walnuts.
6. Pour the batter into a 9x5 inch loaf pan.
7. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 60-70 minutes.
[Vervang die piesang met pynappelstukkies vir 'n ander variasie.]
JOHHNY CAKE: (Onbekend)
.by Kos vir kampeerders met idees vir kampering on Wednesday, 21 September 2011 at 14:25.
320 ml Melk
1 t Sout
50 g Margarien
15 ml Bakpoeier
200 ml Meel
1 Blik Suikermielies
3 Eiers Geskei
Bring melk tot kookpunt, voeg mieliemeel en sout by.
Roer goed en kook vir 2 minute.
Voeg suikermielies en botter by en kook vir 'n verdere 2 minute.
Haal van plaat af en voeg geklikste eiergeel en bakpoeier by pap.
Klits eierwitte styf en vou in die pap.
Gooi in vuurvaste bak en bak vir 25 minute by 180°C.
Kan warm of koud saam met braaivleis bedien word
BRAAIBROODJIE MET WINKEL DEEG:
.by Kos vir kampeerders met idees vir kampering on Wednesday, 21 September 2011 at 14:41.
1 pak vetkoek deeg (die wat jy by die supermarket of bakerye koop)
1 gekapte ui
1teelepel gekapte knoffel
‘n keuse van biltong of “bacon” (opsioneel)of ham
1 koppie kaas in blokkies gesny
Plaas deeg (nog in plastieksak) vir ± 1 minuut in mikrogolfoond (mikrogolf-oond moet op “DEFROST” gestel wees).
Haal deeg uit plastieksak en maak dit sommer met die hand redelik plat.
Sprinkel uie, knoffel, kaas en biltong/ “bacon” oor die deeg.
Rol deeg toe en plaas in gesmeerde broodpan.
Bak ± 1 uur by 180ºC.
Haal uit en geniet.
Broodjie is heerlik terwyl nog warm, en heerlik saam met braaivleis.
Broodbak met een arm CIABATA:
Roerbrood se deeg is taai en slap. [dis soos loopdeeg]
Brood wat nie geknie word nie, of roerbrood, is egter nie ’n nuwigheid nie. Doris Grant, ’n Britse gesondheidsfanatikus en skrywer, het in die 1930’s reeds te velde getrek teen verfynde stysels, veral witbrood. Sy het in haar boek Your Daily Bread die lof van heelgraanbrood besing en haar resep vir ’n roerbrood gegee.(Heelgraanmeel reageer egter anders as witmeel. Weens die growwe graanomhulsels word gluten nie so maklik ontwikkel nie. Dit kan dus sonder knie, maar met suurdeeg uitrys, maar gisontwikkeling ontbreek – en dis juis daar waar geur ontwikkel word. Jy sal min of meer dieselfde bereik met bakpoeier.)Hierdie resep het in die 1960’s in Suid-Afrika baie gewild geraak en ’n ruk lank het al wat leef en beef roerbrood met heelgraan gebak. Sommige was heerlik met ’n krakerige neutsmaak, ander sommer net vaal en smaakloos. Ten eerste het die brood ’n heerlike soetsuurdeeggeur (en slegs ’n kwartteelepel gis word gebruik) en tweedens het dit ’n interessante tekstuur, baie soos ciabatta. Die smaak kom van oornag plus laat rys sodat baie van die meelmengsel se eie gis ontwikkel en die tekstuur ontstaan danksy die feit dat die brood nie geknie word nie en die lugborrels van verskillende groottes. Gee tyd vir die bereiding – begin die vorige middag al. Jy het ’n oondvaste bak met ’n deksel nodig vir die bak. Ek gebruik een van my platboomysterpotte. Dit is toe te skryf aan die toe, warm pot dat die brood ’n heerlike kors ontwikkel. Met gewone brode plaas jy gewoonlik ’n bak met water onder in die oond, wat dan stoom ontwikkel vir ’n krakerige kors.
Die Franse bak hul baguettes in ’n spesiale stoom-broodoond en as ek in Frank-ryk kom, is my verhemelte altyd die eerste drie dae rou van die behoorlike korse aan hul brood. Daar is net een stukkie lastigheid rondom die resep: om die deeg in die pot te kry. Maar ek sal verduidelik. Hierdie resep pas jy aan by die grootte van jou pot – dink aan die hoeveelheid meel en dan die helfte van die volume in water met so ’n knertsie ekstra by.
Vir my pot gebruik ek vyf koppies meel en die pot hou drie liter water.
Bestanddele:
5 koppies broodmeel
¼ teelepel kitsgis
2¾ koppies louwarm water
1 teelepel heuning /suiker [ek gebruik heuning]
sout
METODE:
Gebruik ’n groot mengbak en meng die meel en sout (en suiker, as jy dit gebruik) daarin.
Los die gis en heuning in die lou water op en laat staan vir tien minute – net om die gis aan die gang te skop.
Voeg die water by die meelmengsel en roer met ’n houtlepel tot alles deeglik gemeng is. Die deeg sal baie taai en slap wees.
Maak die bak met kleefplastiek toe en laat die deeg rustig sy ding doen teen kamertemperatuur, vir minstens 12 uur, maar liefs tot 18 uur lank. Teen dié tyd sal die deegmengsel vol borrels en mooi uitgerys wees. [Ek laat die deeg vir 24 uur rys.]
Nou moet die deeg uitgelig.
CHORIZO-BROOD: [DIE NATHANIëL TAFEL]
JY BENODIG
200g bruismeel
3 eiers
100ml druiwepitolie
100ml laevetmelk
1 teelepel bakpoeier
¼ teelepel neutmuskaat
½ teelepel grofgemaalde swartpeper
1 chorizo-wors, vel verwyder
2 pere, geskil en in blokkies gesny
METODE
Klits eiers, olie en melk saam. Meng meel, bakpoeier, neutmuskaat en peper saam. Meng bynat bestanddele. Meng pere by. Skep helfte van beslag in ’n broodpannetjie. Plaas chorizo-wors bo-op. Skep res van beslag bo-oor en maak gelyk. Bak in oond teen 180˚C vir 45 minute. Laat afkoel.
ARTICHOKE AND FETA BREAD:
Makes 1 loaf of bread, or enough for 6 people
YOU'LL NEED:
•600 g fresh white-bread dough
•three-quarters of a tin of artichokes, drained
•2 wheels (about 160 g) feta, crumbled
•5 T (75 ml) extra-virgin olive oil
•a large bunch of flat-leaf parsley, coarsely chopped
•the finely grated zest of a small lemon
•flaky sea salt
•milled black pepper
WHAT TO DO:
Heat the oven to 180º C. Place a piece of greaseproof paper on a baking sheet and press the dough out to a rectangle about a centimetre thick, as shown in the picture above.
Coarsely chop the artichokes, put them in a bowl and add the feta, olive oil, parsley and lemon zest. Season generously with salt and black pepper. Spread the mixture to within three centimetres of the edges of the dough then roll it up, as if you were making a Swiss roll. Stretch the dough slightly as you roll, tucking it firmly to enclose the filling. Turn the bread so the seam is underneath. Use a sharp knife to make diagonal slashes in the top of the loaf. Mix 4 tablespoons (60 ml) of water with a teaspoon of salt, and lightly brush this mixture all over the bread.
Bake at 180º C for 40-50 minutes, or until done. Brush the bread with more salt water half-way through the cooking time. If you’re not sure the bread is cooked, turn it over and rap your knuckles on its underside. If you produce a dry, hollow sound, the bread is ready. Slide onto a bread board and serve hot with some olive oil for dipping.
FRESH ROLLS ON THE GRIDDLE: [ZIETS RAMBLINGS]
Enter my bright moment. I decided to try an experiment. Baking dinner rolls on the griddle.
Now, there is nothing new about this concept, except that I have not done this before. I have made lots of cakes using self raising or normal flour, salt and water. No yeast.
“Twisters” I think the Aussies call them. Roll the dough into a snake, then roll the snake around a suitable stick and cook it over the fire. Remove from the stick, fill the hole with a sausage and you have a wonderful camp hot dog.
I used to made patties and put them directly on the griddle. Useful addition to your camp braai.
Dough roll cut into wheels
But on this occasion it was time for sticking my neck out a bit. Proper dinner rolls made with yeast, cooked on the fire, no oven in sight.
Although they came out perfect, there is a caveat. The heat needs to be controlled well, else you will end up with a roll that is well cooked to a nice tan colour outside, while being raw inside.
Part B of the problem lies in the shape of the roll. If it is too thick you may end up with same result as for too much heat.
Wheels after second rise.
The message is very clear: Very low heat and rolls that resemble patties rather than rolls. Mine was just thick enough to be very difficult too cook. Bear in mind that you may end with nice fresh rolls that comes after the rest of the food has been consumed.
That is the third part of the caveat: You need to have these things cooked along with the rest of the food.
Of course, you can always just pop them in the oven before the time if you are at home. But the beauty of these lies in the fact that the final preparation is done in the presence of the guests.
The recipe is quite simple. I adapted a standard recipe from the multitude available on the internet. A baker friend taught me that any bread needs flour, salt, some oil or fat, some sugar, yeast and water. I added two eggs as well. Most of the dinner roll recipes have eggs in them.
Almost too thick for cooking on the griddle
FRESH ROLLS ON THE GRIDDLE:
INGREDIENTS:
½ cup stone ground rye flour
½ cup white bread flour
2 cups stone ground brown bread flour
2 teaspoons salt
2 dessert spoons brown sugar
50 grams butter
2 large eggs
1½ cups lukewarm water
1 dessert spoon instant yeast. That is one sachet
Some cooking oil to seal the dough for rising.
PROCESS:
Mix the dry ingredients, leaving out the yeast. Melt the butter and rub it into the flour mix. Now add the yeast. Add the beaten eggs and mix thoroughly. Add the water a little at a time and mix until you get a soft dough that does not stick to your hands.
The dough can now be turned out onto a kneading surface and kneaded for ten minutes. Not just until it is nice and elastic, like I used to. No sirree, the full ten minutes. Then you get proper gluten.
After this I patted the dough into a roll with hands wet with cooking oil to seal it, put it into my mixing bowl and popped it straight into the boot of my car to rise. The weather here is quite cool, so I parked the car in the sun and left the dough to rise for three hours. This is a bit long, but there was no harm done. The dough may have subsided a little due to the colder late afternoon air, but it was still more than double the original volume.
I patted down the dough ever so gently, then squashed it into a rectangle. The rectangle was loosely rolled up from the short side to make a dough roll. This was cut into wheels and left to rise for the second rise.
Here is where the second caveat kicks in. You need to cut the wheels on the thin side, so that they are just the right thickness after the second rise. Mine was on the edge of being too thick, so they rose magnificently and ended almost too thick too cook on the griddle.
Allow half an hour for the second rise, then pop the rolls on the griddle. The heat must be minimal, especially in the beginning. This allows time for the heat to penetrate the roll so they can cook on the inside. Remember, this is on an open fire or coals.
After all this, with the other guests standing chafing at the bit, this batch came out superb.
A fluffy, elastic crumb and a crisp crust. And, of course, nothing beats the flavour of a roll fresh from the griddle!
Bon appetit!
BEER POTBROOD: [GETAWAY RECIPES - by Michelle Parkin]
Makes one loaf
Like many of the readers we surveyed for our January 2013 reader’s issue, Stephanie Asquith of Pinelands loves potbrood on camping trips. This version is very easy to make, all you need is a couple of ingredients and a standard sized cast-iron bread pan with a lid.
•500 g self raising flour
•1/2 teaspoon salt
•20-30 ml sugar
•1 egg
•340 ml beer
HERE'S HOW:
Mix all the dry ingredients together, then add the egg and beer and mix thoroughly. Bake for one hour in a castiron pan, packing warm coals around the pan and some onto the lid. Serve warm with a thick layer of butter and some biltong dust or jam.TOP:
Some readers, like André Duvenage of Harrismith, love potbrood wrapped in bacon strips and sprinkled with grated cheese. Or you could try Marna Kleynhans from George’s version – she adds sundried tomatoes, olives and crumbled feta.
PERFECT BREAD FOR A BRAAI: [HOTEL SCHOOL]
INGREDIENTS:
•1 bag of pre-made dough (I bought it at Everfresh)
•Marmite
•300g Cheddar Cheese
•Pouring Cream
HERE'S HOW:
Roll out the dough, roughly 1cm thick.
Spread the Marmite on the dough, just enough to cover the dough.
Grate the cheese and spread it over the Marmite.
Roll the dough so it forms the shape of a Swiss roll.
Slice it now around 1cm, so it forms little wheels.
Place these on a greased oven tray.
Leave to rise for about 1 hour.
During this time, pre-heat the oven to ± 160ºC.
After 1 hour, lightly pour the cream over the bread. Use your discretion as to how much you want to use.
Place the bread in the oven to bake for ± 30 minutes.
After 30 minutes, check to see if it is cooked. The best way to check is to remove one bun and taste. If it is a bit chewy, place back in the oven for a couple more minutes.
Voilá and enjoy!
PIQUANT AND PEPPERONI BEER BREAD: [MEAT MEETS BEER]
INGREDIENTS:
• 400g all-purpose flour
• 2 ¼ teaspoon (11ml) baking powder
• ½ teaspoon (2ml) dried coriander
• ½ teaspoon (2ml) salt
• ¼ teaspoon (1ml) baking soda
• ¼ teaspoon (1ml) crushed black pepper
• 1½ cup (375ml) grated mozzarella cheese
• 1 cup (250ml) diced pepperoni
• ½ cup (125ml) piquant peppers; diced, with all liquid drained
• ¼ cup (60ml) chopped sundried tomatoes
• 2 large eggs
• ¾ cup (190ml) beer
• ¼ cup (60ml) olive oil, plus extra for coating the pan
WHAT TO DO:
1. Heat the oven to 180°C and place a rack in the centre. Generously coat a 22,5cm by 12,5cm loaf tin with olive oil. Line the bottom of the pan with parchment paper and coat the paper with oil. Set aside.
2. Whisk the flour, baking powder, coriander, salt, baking soda and pepper together in a large bowl until aerated and all large lumps have disappeared. Add the cheese, pepperoni, piquant peppers and tomatoes, and toss in the flour mixture until the pieces are separated and evenly coated. Set aside.
3. Place the eggs, beer and measured olive oil in a medium bowl and whisk until smooth. Add the egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to over-mix (a few streaks of flour are ok). The batter will be very thick.
4. Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake about 40 to 45 minutes until the bread is an even golden brown and a toothpick inserted into the centre comes out clean (test several spots because you may hit a pocket of cheese).
5. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Remove and discard the parchment paper. Allow the bread to cool for at least 30 minutes more before slicing it.
POTBREAD: [LIFESTYLE RECIPES]
Flat-bottomed potjie pots are ideal for ‘oven’ cooking over hot coals.
INGREDIENTS:
4 cups PnP self-rising flour
1 tbsp dry yeast
1 tsp PnP salt
1 tsp PnP sugar
1/2 cups water
4 tbsp PnP olive oil
400 grams roasted butternut, (use PnP Traditional Roasted Butternut)
200 grams PnP feta cheese, crumbled
2 sprigs rosemary, chopped
WHAT TO DO:
Mix dry ingredients in a bowl.
Add the water and olive oil.
Mix to form a soft dough then knead well for 5 minutes.
Roll the dough into a large rectangle (20 x 40cm).
Top with butternut, feta and rosemary.
Season with salt.
Roll into a long sausage shape. Slice into 3cm rounds.
Arrange rounds in a greased potjie with a flat lid.
Allow to rise for 30 minutes until doubled in size.
Bake bread on a grid about 25cm above medium coals.
Place 8-10 coals on lid of pot to cook top of bread.
Cook for 30-35 minutes or longer for larger breads.
Serve with Pick n Pay ready-made soup .
AUSSIE DAMPER: [OUTDOOR COOKING]
A part of my old kitchen is outdoor now, where I cook.
Damper is a 'bread' that is made outdoor in an cast iron oven, originally by bush tuckers and /or travellers.
Same bread can be baked in a traditional oven, or wrapped in al-foil and placed in hot ashes and /or on barbeque.
I remember that my mother used to make similar bread (pogača) during 'rakija' (plum brandy) making every autumn. She would wrap the bread into cabbage leaves, then AL-foil, and place it in hot ashes under the 'kazan' (distiller). It had very unique smell and taste.
INGREDIENTS:
3 cups SR flour [selfrising flour]
1 tsp salt
75 g butter,cold, diced
1 cup milk (originally water, but beer is also used very often)
Seeds for sprinkling (optional)
WHAT TO DO:
Preheat oven to 180-190*C, prepare a baking dish; oil it.
Rub flour (with added salt) and butter with tips of your fingers. Pour liquid into it and mix quickly with a spreading knife, until incorporated but still rough.
Place dough onto baking dish, smooth it a bit with your wetted hands (pressing slightly) and sprinkle with seeds. make a cross on top and bake for 35-40 minutes, or until golden.
BOKKOM BROOD: [deur POTJIE]
There are not a lot of things that make this boertjie nervous, but knowing that I can’t cook that makes me very, very nervous. It so happened that I baked to much chicken pie last night, now I have to eat chicken pie again tonight, not that I mind eating chicken pie two nights in a row, but heating up chicken pie does not count as cooking in my books.
For the last couple of days there is this bokkom bread in my head, for days now I can taste the bokkom bread and fig jam, but what excuse will I use to bake bread in the middle of the week while I have a fridge full of chicken pie, then I realize, you never need an excuse to bake bread!
This is the easiest bread recipe you will ever find.
HERE'S HOWl
Take 1kg of bread flour, 5ml salt, one packet of instant yeast and mix it with 1L of water, do not over mix, you don’t want to much air in the mixture, as soon as all the flour is wet it is ok, put dough in your bread pans, let rise for a max of 20min, and bake at 180°C for an hour, test to see if it is cooked. For bokkom bread, mixed some finely chopped bokkom fillets into the flour, and proceed exactly as per the normal bread recipe.
Slice nice thick slices of the bokkom bread and enjoy with butter and fig jam, grape jam (korrel konfyt) will work as well.
In my Afrikaans blog today: ” Knyp man, knyp”
Bon appetite
Potjie
MY WENK:
Vervang die bokkom met kaiings vir kaiingbrood.
QUICK OLIVE, ONION AND CHEESE BREAD: [Posted by Daily Dose of Fresh]
“There are people in the world so hungry that God cannot appear to them except in the form of bread.” Mahatma Gandhi (1869-1948)
The smell of bread baking in the oven, what a privilege to experience.
I’ve used my muffin recipe to make this quick bread last Saturday.
Firstly because everybody stared at me with starvation in their eyes and I just realized nobody is going to wait for me while I try to spoon the mixture into paper cups.
Secondly because I was tired, and if I have learned anything from myself in this lifetime it is that I should not be near the kitchen when I don’t feel like cooking. Besides our little town no longer have a fire brigade!
BASIC RECIPE:
500 ml Cake flour
15 ml baking powder
5 ml salt
1 large egg
225 ml Milk
WHAT TO DO:
Sift the flour, baking powder and salt together. Whisk the egg and the milk together. Add the egg mixture to the dry ingredients and add any of the following variations to the batter.
Batter used above: Olive, Onion and Cheese:
1 onion finely chopped, fry in a little olive oil.
50 g chopped Kalamata olives
50 g Grated Matured Cheddar Cheese
or
Bacon, Feta, Olive and Thyme
125 g Bacon bits, fried until crisp
50 g chopped Kalamata olives
1 Wheel of Feta, crumbled
5 ml dried Thyme or 10 ml fresh chopped Thyme
or
Parmesan, Sage and Onion
100 g Fresh parmesan cheese grated (divide, one half added to batter and the other half sprinkled on top before baking)
10 ml chopped fresh Sage
1/2 onion chopped finely
If you are baking this in the form of muffins, bake for +- 20 minutes in a 180 degree pre heated oven. If you bake this as a quick bread bake 25-30 minutes, test with a skewer to make sure it did cook through.
I’ve used a round oven dish instead of a bread pan.
CHERRY AND CHOCOLATE BANANA LOAF: [POWER TO THE PEOPLE]
INGREDIENTS:
•125ml butter;
•200ml brown sugar;
•3 bananas, mashed;
•180ml milk;
•2 extra-large eggs;
•500ml cake flour;
•3ml bicarbonate of soda;
•3ml baking powder;
•5ml vanilla essence
•100g dark chocolate bar, roughly chopped up;
•80g Maraschino cherries, chopped and dabbed dry with paper towel
WHAT TO DO:
Preheat your “oven” (or in this case gas braai) to 180C and Spray-and-cook a 10×20 cm loaf tin.
Cream the butter and sugar together until light and fluffy. Add the mashed banana and mix lightly.
Beat the milk and eggs together, and sift the dry ingredients together.
The moment before the power outage.
Add the egg mixture to the butter mixture, alternating with the dry ingredients. Make sure to mix well. Add the vanilla essence and fold in the chocolate and Maraschino cherries.
Turn the batter into the prepared loaf tin.
Normally you would then bake in the oven for around 1 hour.
However thanks to the wonder that is Eskom, the electricity cut out 5 minutes into said hour.
Yes, that is a gas braai in the background
However, the LiveInBaker’s abilities continue to amaze me, and as quick as a flash, she was out of the door and had the gas braai lit, with the 2 outside burners burning on a low gas setting, with the temperature gauge slowly creeping towards 180C. Before this moment I wasn’t even sure that she new where the braai was kept, let alone how to operate it.
Two slices for you and the rest for me!
Place the tin over the centre burner (so that you are cooking through induction and not direct heat), close the lid, and keep a close eye on your temperature gauge. When the top of the bread is golden brown and a testing skewer comes out clean, your banana bread is ready.
One tip we have learnt, is that you need to get the bread tin off the braai grid, as the grid itself gets hot and left the base of our banana bread a little bit more crispy than we would have liked. Next time we’ll put an inverted baking tin underneath the bread tin to get it away from this heat.
The finished loaf!
MY WENK:
Kan ook as potbrood gebak word. Heerlik as nagereg ook met vla.
BREAKFAST BREAD: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 50 minutes
An interesting loaf quickly mixed in one bowl, to be enjoyed as part of a leisurely Sunday patio breakfast on a sunny morning.
INGREDIENTS: (Makes 1 loaf)
•500 g packet SPAR self raising flour
•5 ml salt
•2 bottles SPAR Active Breakfast drinking yoghurt (oats and apple flavour)
•60 ml fig jam
•100 g SPAR Grated Cheddar cheese (250 ml)
•50 ml SPAR quick cooking oats
•5 slices ham, finely chopped
HERE'S HOW:
1.Preheat oven to 180 ºC. Lightly grease a large SPAR Good Living non-stick loaf pan.
2.In a 3 litre SPAR Good Living white porcelain mixing bowl, mix together all the ingredients to a soft mixture.
3.Spoon the mixture into the prepared loaf pan and bake for 50 minutes or until an inserted skewer comes out clean.
4.Enjoy sliced fresh with lashings of SPAR butter.
CAMENBERT CHEESE MELTED ON THE BRAAI WITH BAGUETTE:
This dish makes a great accompaniment to the meat dishes. Even though it’s coming into winter in South Africa, it is part of the Summer Barbeque Challenge, hosted by Lex Culinaria
This is one of my favourite recipes. It is very simple to make, tastes really good, and also is a bit of a party trick at braai’s*. The actual recipe is very loosely based on one of the stories in Peter Mayle’s Provence Trilogy.
So, here goes:
YOU'LL NEED:
About 10 baby tomatoes
1 camembert cheese (it must be the cheese in the wooden box)
1 baguette
½ bottle of your favourite pesto
HERE'S HOW:
Remove the camembert cheese from the box, and remove the inner wrapper.
Put the cheese back into the box, and place it on a grid on the braai for about 10-15 minutes
While the cheese is cooking, slice the baguette down the middle, and spread generously with pesto. Slice the baby tomatoes in half, and place on the baguette
Now that the cheese is getting hot and is starting to melt, place it directly onto the coals for about 1-2 minutes. This is where you have to be careful, since we are going to burn the wooden box, while being careful that the cheese does not all melt through.
When the box is nice and burnt, and the cheese is bubbling like crazy, carefully take the off the coals, and pour all over the baguette. Garnish with salt, pepper and herbs
Close the baguette, and slice into pieces about an inch thick, and serve. Yummy!
SWEET AND EASY BANANA BREAD: [MAAK TUIS EN NEEM SAAM]
YOU'LL NEED:
1 package (any brand) yellow cake mix (18 oz)
3 eggs
1 1/3 cups vegetable oil
4 mashed bananas
WHAT TO DO:
Heat oven to 350 degrees.
Mix all ingredients well and pour them into greased bread pans. Bake 350 for 25 minutes.
They turn out a bit more sweet than normal banana bread…kind of like a light banana cake.
So there you have it! Thank you Diane!!
"ROOSTERKOEK" BRAAIPAAI: [Deur Huisgenoot Digitaal]
Martine van Blommestein van Buffeljagsrivier naby Swellendam moes produkontwikkeling vir ’n skoolprojek doen. Haar ouers het lank langs die N2 roosterkoek aan haastige motoriste verkoop. Sy het hulle altyd dopgehou en gesien hoe hulle aan die roosterkoek hap en dan vinnig weer hap, want dis so lekker. Vir haar skoolprojek het sy toe hierdie roosterkoek-braaipaai ontwikkel met die leuse “elke hap is beter”.
Genoeg vir 6-8 mense
Bereiding: 20 min.
Rus: 15 min.
Gaarmaak: 20 min.
BENODIG:
1 kg bereide roosterkoekdeeg (sy gebruik ’n pak bereide deegmengsel)
VULSEL:
250 g cheddarkaas, gerasper
250 g fetakaas, in stukke gebreek
250 g mozzarellakaas, gerasper
2 uie, gesnipper en gebraai
250 g spekvleis, gebraai en fyn gekap
MAAK SO:
1.Berei die deeg volgens die aanwysings op die pak. Verdeel in twee en laat 15 min. rus.
2.Rol die twee stukke deeg op ’n meelbestrooide oppervlak uit in ’n reghoek van 42 x 32 cm.
3.Plaas een deegreghoek op ’n skinkbord en sprinkel al die vulselbestanddele bo-oor, maar hou ’n rand van sowat 5 mm reg rondom oop.
4.Verf water al om die rande en plaas die ander stuk deeg bo-op.
5.Plaas die skinkbord op ’n oopgevoude rooster, maak toe en draai om. Verwyder die skinkbord.
6.Maak die rooster liggies toe en plaas op warm kole. Draai om wanneer die deeg onder ligbruin is.
7.Skraap ’n bietjie van die kole uit en braai verder oor matige hitte. Draai ’n paar keer tot die deeg gaar is, sowat 20 min.
8.Maak die rooster oop, plaas die skinkbord bo-op die roosterkoek, maak weer toe en draai om sodat dit op die skinkbord lê.
9.Sny in blokke en sit louwarm voor.
BROOD BROERS: [BROODSISTERS]: [ EASY COOKING WITH NINA TIMM AND FRIENDS]
A “Broodbroer” is a cube of bread that is deep-fried and then dipped into the same sugar syrup that you will use for koeksisters. Maybe it was just my mother’s invention, but I can assure you I was the most popular kid on that bus. In my mind however, I envied the children who had the take-away money, but I suppose that is just how children are at that fragile age.
This past weekend, I attended my 30th school reunion and I cannot tell you how many of the “children with the take-away money” walked up to me asking me for my mom’s Broodbroers. They had such fond and positive memories of our field trips and my mother’s Broodbroers. How strange is that, while I had issues about having no money, these children had issues about their mothers not taking the time to pack something so special. Strange how life is like that. I think there is a deep life lesson to be learned here! Dankie Ma!
INGREDIENTS:
1 loaf of white bread – not sliced bread and day0old works best.
vegetable oil for deep-frying
FOR THE SYRUP:
4 cups sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (½ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon
WHAT TO DO:
Make the syrup a day in advance and cool overnight in the fridge. Heat water and sugar, allowing sugar to melt completely. Add the ginger, cream of tartar and the lemon zest and juice and bring to the boil. Boil for 5 minutes and cool down.
Slice the bread in thick slices, about 5cm each. Now cut off all the crusts and cut the bread in big chunks. Heat the oil in a pot( I use my wok) and fry the bread until golden brown. Remove with a slotted spoon, let the excess oil drip off and dunk in the syrup immediately. Remove from the syrup when the whole cube is coated and place on a wire rack so that excess syrup can drip off. Serve with a steaming mug full of coffee!!
TOMATO & CHEESE BREAD: [COOK SISTERS]
(1 small loaf)
INGREDIENTS:
1 small par-baked baguette (about a foot long)
2-3 Tbsp softened butter (or olive oil spread)
1 Tbsp concentrated tomato paste
3 Tbsp grated Cheddar cheese (or cheese of your choice)
black pepper to taste
1/2 tsp dried oregano
WHAT TO DO:
Pre-heat the oven to 180C. Slice the baguette carefully into 1.5 cm thick slices, being careful not to cut all the way through the bottom of each slice.
In a small bowl, mix together all the remaining ingredients to form a paste. Carefully spread a generous amount of the paste into each cut in the baguette, spreading any leftovers on top of the baguette.
Wrap the baguette in aluminium foil (shiny side in) and bake in the centre of the oven for about 10 minutes or until the butter has completely melted into the bread. Serve hot.
TIPS: If you do have leftover butter, it's delicious on baked potatoes or stirred into pasta, or you can top a hot, grilled steak with a blob.
This bread makes a great braai (BBQ) side dish too.
FRUIT AND NUT BREAKFAST LOAF: [EASY COOKING]
INGREDIENTS:
5 cups of plain flour
1 sachet instant yeast
1/3 cup sugar
2 cups milk
100gr butter
1 tsp salt
For the filling – this is what I used, but you can use whatever you fancy!
Sultanas
almonds
cinnamon
pecan nuts – chopped
maple syrup
WHAT TO DO:
Warm milk and butter in the microwave until butter has melted. Put flower, yeast, sugar, salt and yeast in your mixer with the dough hook, add the milk and butter and knead until soft and pliable. Leave to rise until double in size. Knead down and roll out until 5 cm think. Sprinkle with cinnamon, nuts and maple syrup.Roll up as for a jam roll. When you have a long sausage shape, roll into a spiral and place in your pan(I used a 23 cm cake pan). Bake for 50-60 minutes, take out the oven, pour some more maple syrup over the top and sprinkle with almonds. Bake for another 5 minutes. Enjoy!
As you all know, it was my daughter’s birthday a few days ago and we took her to a Build-a-bear Workshop so that she could choose her own bear. I was overwhelmed when she chose this outfit!!!
CHEESE BREADSTICKS THE CAMPING WAY: [APPLECREEKCAMPING - submitted by Rebecca Smith]
YOU NEED:
1 roll Pillsbury pizza dough (pop open can type)
String cheese
Olive oil
Garlic Salt
Foil
HERE'S HOW:
Tear off enough dough to wrap around a piece of string cheese so no cheese is showing. Rub the outside of the dough with olive oil and sprinkle with garlic salt. Wrap in tin foil. Place the package in the red hot coals of the campfire flipping every few minutes for about 15-20 minutes. Use a long tongs to remove from fire. Unwrap from foil. Dip in pizza sauce if desired.
Variation- put pepperoni in with the string cheese before wrapping in dough.
CAMPFIRE CALZONE: [CAMPING BLOGGER]
YOU NEED:
Pizza dough (or bread dough, like Boboli®)
Sliced pepperoni
Pasta sauce or tomato sauce
Diced onion
Sliced olives
Sliced tomato
Shredded cheese
HERE'S HOW:
Feel free to include, or exclude, as many ingredients as you wish – like an omelet, you can use just about any leftover vegetable on a calzone. The only challenge to making a calzone, when camping, is rolling out the dough. We pack a silicone cutting board, which works well for this – just place the dough in the center and use your hands, inside a resealable bag, to press the dough out. Add your ingredients on one half of the dough, then fold the other half over the top and seal the edges together. Use a griddle over the campfire, or your camp stove, to cook each side.
CHEESY GARLIC BREAD: [Healthy Foods for Healthy Kids – Italian Dishes and Nithu’s page hosted by Sowmya]
Cheesy garlic bread are fluffy, cheesy, soft and garlicky, a perfect combination to make an excellent side dish to accompany pizza, pasta, soup or risotto or can be a part of healthy snack in the evening. Today, turned to be a lovely day with blue skies and warm sunny weather that we decided to take a walk together after lunch. So I expected that after a stroll we will all return home hungry and cannot wait for dinner time. So I decided to make cheesy garlic bread which as I had expected was very much appreciated by us all when we returned. It is quick and easy to make from scratch or it can be even more quicker if you use store bought pizza base. In fact, I made enough dough to make garlic bread for snack and pizza for dinner saving myself some time to enjoy playing with Anjalie :) For making two 12 inch cheesy garlic bread and/or Pizza.
YOU NEED:
FOR THE BASE:
1.25 to 1.5 cups warm water
2 tbsp olive oil
4 cups unbleached white bread flour
1.5 tsp salt
0.5 tsp sugar
1 tsp rapid raise yeast
FOR THE GARLIC CHEESE TOPPING:
4 tbsp butter (softened to room temperature)
200 g grated cheese (mozzarella +cheddar)
6-8 cloves garlic grated - use mroe or less depending on how garlicky you like them
1 tsp garlic salt granules
HERE'S HOW:
Place all the ingredients listed in "For the base" in the bread pan according to your bread machine instructions. Select Pizza dough setting (this should take shorter time than basic dough setting). If hand kneading, place all the dry ingredients in a mixing bowl and add the wet ingredients and knead until smooth and stretchy dough is achieved (about 10-15 mins).
You may need more or less water depending on your cup measurement (UK & US standards are different) and flour quality. Start with least amount possible and add as needed. Cover and set aside to raise for 30-45 mins. When dough cycle/raising time is done, turn the dough onto a floured surface and punch the air out.
Cut the dough in half and roll each piece into 12 inch square. Line two baking sheets with parchment paper (or grease them well) and place these rolled dough in them.
Mix the ingredients given in "for the topping" list. Divide the mixture into two portions and spread each portion on each of the rolled dough. Cover and leave to raise for 30-45 mins.
Preheat the oven to 200 degree Celsius/400 degrees Fahrenheit (fan assisted) and bake each of them in the middle rack for 18-20 mins. Since we went out for a stroll, I left mine to raise for nearly 2 hrs so I ended up with a very puffed and soft cheesy garlic bread which by the way was a big hit ;) Serve warm with pizza sauce/any other favourite dipping sauce.
Instead, of topping both with garlic-cheese mixture, you can skip, the garlic and butter and add pizza sauce and all of your favourite toppings with the cheese to make a pizza. Again, since I left it for 2 hrs, we got to enjoy pan-style pizza for dinner. Enjoy them warm!
HOMEMADE BREAD: [SPICE MECCA]
Try our delectable bread recipe, the taste is sensational.
INGREDIENTS:
4 cups cake flour
1 pkt yeast
1 teaspoon salt
¼ cups sugar
2 eggs
¼ cup oil
± 1 ½ cups lukewarm water
Extra oil (± 2 tablespoons)
WHAT TO DO:
1. Mix dry ingredients together.
2. Sep beat up egg, oil and water.
3. Add the liquid to the dry ingredients.
4. Mix well and pat dough with extra oil.
5. Cover dish and allow dough to rise for +- 1 hour.
6. Divide dough into three portions, plait and place into greased loaf tin. Allow to rise for 10 minutes.
Brush with egg wash and sprinkle with sesame/poppy/aniseed or sunflower seeds.
7. Bake at 180 degrees for 20-25 minutes.
MORROCAN BRIOCHE (BREAD ROLLS): [SPICE MECCA]
INGREDIENTS:
4 cups Flour
3 Eggs
10g Yeast
4 Tbsp Sugar
1 Tbsp Sesame Seeds
1 Tbsp Linseed
½ tsp Fennel (Barishap) Seeds
½ cup (125ml) melted butter
½ cup Oil
Orange Zest from 1 orange
150ml Buttermilk
± 1 tsp Salt (to taste)
Egg Wash for brushing
WHAT TO DO:
1.Combine all dry ingredients in a bowl.
2.Mix all wet ingredients together.
3.Add liquids to dry ingredients and knead well.
4.Divide into small balls and place on a greased baking tray. Cover with a tea cloth and allow to rise for ± 2 hours.
5.Brush with Egg Wash and sprinkle with extra seeds.
6.Bake at 180ᵒC for ± 15mins until golden brown.
VARIATION
When making the balls, stuff it with 1 tsp of almond paste (marzipan) or savoury mince.
SAVOURY MEXICAN LOAF: [SPICE MECCA]
A great combination of Mexican flavours with light ingredients.
INGREDIENTS:
220g Mielie meal
15ml Baking powder
25ml Sugar
1 tsp SpiceMecca Peri Peri
3 eggs (x-large)
250ml Bulgarian yoghurt
160 ml Oil
1 Can cream style sweet corn
125ml Chopped onion
125ml Chopped green & red pepper
100g Grated cheddar cheese
SpiceMecca paprika
WHAT TO DO:
1) Blend Mielie meal, baking powder, sugar & peri peri in a bowl.
2) Beat together eggs, yoghurt & oil. Add sweet corn, onion & green peppers. Mix.
3) Add dry ingredients to above.
4) Spoon half of mixture into a lined greased loaf tin, sprinkle with cheese then paprika & cover with the rest of the mixture.
5) Bake @ 180*C for +/- 40 minutes (golden brown)
6)Allow to cool & drizzle with paprika.
BILLY CAN BEER AND BACON DAMPER: [Taste Magazine - Recipe by Katrina Woodman - Photography by Al Richardson]
INGREDIENTS:
•2 tablespoons olive oil
• 1 small red onion, halved, thinly sliced
• 2 middle bacon rashers, trimmed, cut into matchsticks
• 1 tablespoon Always Fresh Relish Chilli Jam
• 450g (3 cups) self-raising flour
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon sea salt
• 280ml beer, at room temperature
HERE'S HOW:
1.Grease and line the base only of a 1.5L billy can with baking paper. Heat 1 tbs of oil in a frying pan over medium-low heat. Add onion and cook, stirring, for 7 minutes or until soft. Stir in bacon for 6 minutes or until golden. Stir in the jam for 2 minutes or until lightly caramelised. Season. Transfer to a bowl to cool for 10 minutes.
2.Meanwhile, combine flour, rosemary and salt in a large bowl. Season with pepper. Make a well in the centre. Add beer and remaining oil. Stir to form a soft, sticky dough. Turn onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Roll out dough to a 20 x 35cm rectangle. Spread with onion mixture. Roll up lengthways to form a sausage shape. Holding each end, twist dough to expose some onion mixture. Shape into a coil and place in prepared billy can. Set aside in a warm place for 30 minutes to rest.
3.Preheat enclosed barbecue on low. Place billy can on tray. Cook with hood down for 40 minutes or until golden
COFFEE CAN CAMPFIRE BREAD: [photo by sydney2462]
Serves: 4-6
Total Time: 1hrs 10mins
Prep Time: 30mins
Cook Time: 40mins
sydney2462's Note:
This a fun and less labor-intensive way to bake bread and impress your camping companions at the same time. Ad ...
INGREDIENTS:
•1 pound bread dough [1kg = 2,2lb ek het dit nageslaan]
•5 tablespoons butter or 5 tablespoons cooking spray
WHAT TO DO:
Also requires 1 small coffee can and 1 large coffee can.
Grease and coat the small coffee can liberally with the butter or cooking spray.
Place dough in can and cover with foil. Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. Cover the entire top with foil and poke a few holes to allow air. Check by lifting foil in about 40 to 50 minutes. Bread is done when brown on top.
Feel free to use different kinds of bread dough. I used a pound of wheat dough mixed in my bread machine. and dough sounds hollow when tapped. Stand for 5 minutes. Remove from billy can and serve warm.
CAMPFIRE DAMPERS:
Make up a sweet scone packet mix, reserving a small amount of the dry mix, for rolling.
Add just enough water/milk to make a slightly sticky dough.
Divide into golf ball sized pieces and roll each ball out into a long thin sausage using your hands and a little of the dry mix.
Cover the end of some sticks in foil.
Coil the scone mix around the foil covered stick, over-lapping the dough slightly so there are no gaps.
Bake over the camp fire or bbq embers for around 10 minutes, turning regularly, until golden brown.
Remove from the stick and fill with jam, cream, lemon curd, chocolate spread etc. (see photo).
n.b. The thicker the stick, the more filling you'll be able to add - They need to be around 50cm+ long, so that you don't cook your hands!
'N LEKKER VINNIGE BROODJIE: [KREATIEWEKOSIDEES - RENS]
DAD SE BROOD:
BENODIG:
1kg wit broodmeel (7 koppies)
4 koppies lou water (sommer ketelwater wat afgekoel is)
2 tl sout
1 pakkie gis
MAAK SO:
Meng alles goed deur
Sit in 2 gesmeerde broodpannetjies. (ek het spray en cook gebruik) Smeer bietjie olie aan jou hande en maak die broodjie gelyk en plat.
Bak vir 1 uur by 180 C - haal dadelik uit en laat afkoel. Gooi vadoek oor die brood terwyl dit afkoel.
Dit is nie eers nodig om dit te laat rys nie.
Jy kan, as jy wil, dit vir 'n rukkie los om te rys.
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 2:27pm.
Meng gerasperde Chedderkaas, gekapte ui en klein stukkies spek in Mayonaise tot lekker dikkerige pasta.
Smeer op snye brood met of sonder botter, en rooster in oond tot lekker bruin.
As jy wil hê die broodjies moet stewig wees, rooster dit eers vooraf.
VINNIGE AANDETE:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 1:34pm.
4 Dik snye brood
1 Blikke Weense Worsies
3 Geklikste eiers
2 k Gerasperde kaas
2 k Melk
1 Pakkie Bacon
Pietersielie, sout, rooipeper en mosterd
Uie
Sny die bacon in stukkies.
Voeg die uie by en braai.
Krummel die brood en voeg warm melk oor en laat week.
Voeg die geklitste eiers by en meng goed.
Gooi alles in 'n bak en bak in matige oond tot gestol en gaar/in jou mikrogolf.
GRIDDLE BREAD:
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 2:29pm.
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tbsp sugar
about 1 1/2 tbsp cold butter
1/2 cup plain unsweetened yogurt
3/4 cup milk
Sift flour, baking powder, baking soda and salt into a bowl; stir in sugar.
Dip a grater in the flour, then using the second coarsest serrations, grate cold butter into the flour.
Add yogurt and milk and mix using a table knife.
On a lightly floured surface press the mixture into circle approximately 1-inch thick and 10-inches in diameter.
Cut into eight wedges.
Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour.
Place dough on griddle; turn after five minutes. continue to cook, turning as necessary, until center is set.
The pan may be covered to produce softer bread.
Split and butter to serve.
Good Warm or cold.
Makes 8 servings
CHAKALAKA BROODJIE:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 15, 2011 at 12:20pm
(kan ook muffins maak)
500 ml koekmeel
10 ml bakpoeier
sout & peper na smaak
4 eiers
410g Chakalaka (matige geur/sterker geur indien verkies)
125 ml Cheddar kaas gerasper
{ Voorverhit oond tot 180°
{ Sif droë bestandele saam
{ Klits eier & chakalaka
{ Meng eier mengsel met droë bestandele
{ Plaas deeg in gesmeerde broodpannetjie en strooi gerasperde kaas bo-oor
{ Bak +/- 45 minute
BOBAASBROOD:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 15, 2011 at 12:15pm
1 kg koekmeel,
1pakkie droë kitsgis
2 teelepels sout
3 teelepels suiker
1½ koppie kookwater
1½ koppie melk
Só maak jy:
1. Meng die droë bestanddele. Meng die melk en water en voeg dit by die droë bestanddele.
2. Knie die deeg vir 10 minute.
3. Smeer die deeg met olyfolie en sit dit in ’n platboom-swartpot of broodpan.
4. Laat die deeg rys vir sowat 30 minute, tot die pot amper vol is.
5. Bak dit vir omtrent ’n uur oor ’n koelerige vuur met ’n paar kole op die deksel.
Gebruik die deeg ook vir dié twee soorte brood:
Kruiebrood:
Deel die deeg in drie en sit ’n laag onder in die pot. Strooi kruie, uie, knoffel en kaasmengsel oor (ek gebruik basilie, pietersielie en roosmaryn). Sit nog ’n laag deeg neer en sprinkel nog kruie op en bedek dit met die derde laag deeg.
Mieliebrood:
Voeg ’n blikkie suikermielies by die deeg (met ’n bietjie minder vloeistof).
BIER POTBROOD:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 2:30pm
250 g swoerdlose spekvleis-repies
500 g bruismeel
2 ml sout
30 ml suiker
1 eier
340 ml bier
100 ml water
100 g gerasperde kaas
Voorverhit die oond tot 150º C of soos jy 'n potbrood buite sou bak.
Smeer ‘n plat gietysterpot met botter.
Voer die boom en kante uit met die spekvleis.
Sif die bruismeel, sout en suiker saam in ‘n mengbak.
Klits die eier en bier en voeg by die bruismeelmengsel.
Meng goed, voeg net genoeg water by om ‘n sagte deeg te verkry.
Voeg die kaas by.
Skep versigtig in die bereide pot en vou die spekvleis oor die deeg.
Plaas die deksel op en bak 60-70 minute lank.
Verwyder die deksel die laaste 10 minute sodat die brood kan verbruin.
MAKLIKSTE BROODRESEP MET GEEN KNIE … HEERLIK:
by Kos vir kampeerders met idees vir kampering on Thursday, March 31, 2011 at 1:14pm
[ lewer 2 brode] Enigeen kan hierdie brood bak…geen verskonings meer nie.
Sif 600g volkoringmeel
300g witbroodmeel saam met
7,5ml sout,
5ml suiker en
'n pakkie kitssuurdeeg.
Meng nou 850ml louwarm water en 2 eetlepels olyfolie deeglik daarin.
Smeer 2 kleinerige lang broodpannetjies met olyfolie.
Skep die mengsel daarin en laat dit onder kleefplastiek rys tot dubbelgroot, so 30 minute.
Bak teen 200 grade C vir 40minute, haal die brode uit die pannetjies en bak vir nog 5 minute vir ‘n goeie korsie of bak soos jy potbrood buite sou bak.
Laat dit afkoel op rakkies en beteul jouself om nie sommer dadelik hieraan te smul nie.
Met hierdie broodresep kan jy jou verbeelding nou vrye teuels gee.
Mag jou brood vanjaar aan albei kante gebotter wees met Appelkoosfonfyt!!!!
MELKBROOD:
by Kos vir kampeerders met idees vir kampering on Monday, April 4, 2011 at 2:08pm
JY KAN JOU GUNSTELING BROODRESEP GEBRUIK EN DIT VERANDER NA MELKBROOD.... ipv broodmeel gebruik koekmeel en ipv water gebruik melk.
Baie eenvoudige resep
6 koppies Koekmeel
3 teelepels suiker
3 teelepels sout
1 pakkie kitsgis
500 tot 700 ml sterk louwarm melk
Ons het die deeg 2 keer afgeknie voor dit in die pan geplaas was om die laaste keer te rys.
TANNIE DALENE SE LENSIEBROOD:
by Kos vir kampeerders met idees vir kampering on Monday, April 11, 2011 at 1:50pm
6 oz gaar lensies (om lensies gou gaar te maak, voeg 2 koppies kookwater by 1 koppie rou lensies en mikrogolf op maksimum krag vir 5 minute. Skink die water af en voeg nou 1 koppie kookwater by die lensies. Mikrogolf op maksimum krag vir 12 minute.) [1oz is 30g]
1 koppie gerasperde Cheddar kaas
1 eetlepel gekapte pietersielie
½ teelepel cayenne peper
Suurlemoensap en sout en peper na smaak
2 groot eiers
3 eetlepels room / yoghurt
Meng eiers en room / yoghurt
Voeg by die oorblywende bestanddele.
Bak in ‘n gesmeerde oondbak teen 160ºC vir 45 minute / soos jy brood buite sou bak.
DIE ALLERBESTE ROSYNEBROOD [KITSRESEPIE]:
by Kos vir kampeerders met idees vir kampering on Thursday, April 14, 2011 at 1:03pm
1 Pakkie Bruismeel
1 x 250g Pitlose rosyne
1 Houertjie karringmelk
2 Eetlepels suiker
2 Gelyk teelepels bakpoeier
Knippie sout
Stel oond op 180’C
Sif droë bestanddele saam, meng suiker saam, gooi rosyne by en voeg die karringmelk by.
Skud die kartonnetjie agterna met ‘n bietjie melk uit.
Meng deeglik met houtlepel.
Skep uit in gesmeerde broodpannetjie en bak vir 1 uur.
Keer uit en laat afkoel.
Hierdie broodjie is ‘n wenner.
Soos met alle kitsbrode, is dit op sy lekkerste op die eerste dag.
KAIINGBROOD:
by Kos vir kampeerders met idees vir kampering on Saturday, May 7, 2011 at 4:39pm
Die geheim is om die kaiings reg uit te braai, nie almal weet so mooi hoe nie, maar dis hoekom ek nou hier is!
Kaiings kan van die vet van enige slagdier gemaak word.
Sny die vet af en maal dit met 'n growwe meul.
Verhit in 'n kastrol met 'n bietjie water dat die vet smelt en laat die vet maar lekker uitbraai, hy vorm vanself kaiings. Party mense gooi bietjie melk by, maak glo 'n mooier kaiing.
Die kaiings is die stukkies wat op die warm vet ronddryf, skep dit dadelik af en dis reg vir gebruik.
Wanneer jy bak daarmee moet dit eers weer gemaal word, die keer met 'n fyn meul.
Die broodresep:
2 teelepels droë gis
2 teelepels suiker
3 koppies lou water
7 koppies broodmeel
2 teelepels sout
3 teelepels sagte varkvet
500g kaiings
Los die droë gis en suiker op in 1 koppie van die lou water. Roer 1/2 koppie van die broodmeel by. Bedek en hou warm sodat dit kan gis (een uur)
Sif die meel en die sout saam.
Maak 'n holte in die middel en voeg die suurdeegmengsel daarby.
Knie nou goed totdat die deeg mooi skoon afkom van die hande..
Voeg die orige lou water geleidelik by terwyl jy knie.
Knie die sagte varkvet goed deur en voeg dan die gemaalde kaiings by.
Knie baie goed.
Bak teen 180 ºC vir 45 tot 60 minute of maak buite soos jy 'n potbrood sou maak/of soos potbrood.
DE KELDERS SE GASTEHUIS BRODE:
by Kos vir kampeerders met idees vir kampering on Wednesday, May 11, 2011 at 2:34pm
Die brode hou lekker vars. dawid se geheim is ‘n bak met water onder in die oond, en dat hy sy brode laat uitrys voor hy hulle bak.
WITBROOD:
2 k witbroodmeel
2 k koekmeel
1 pakkie 10g gis
4 e suiker
4 e sonneblomolie
1 t sout
2 k warm water
Meng alles saam, dawid lig dit in die lug met houtlepels, om die deeg meer elasties te kry .
Jy knie nie deeg nie, jy werk hom net met die houtlepels .
Maak toe met plastieksak. laat rys tot dubbel die grote , in ‘n warm plek sonder trekke.
As deeg dubbel gerys is dan maak jy hom plat met houtlepel.
Sit die deeg in ‘n broodpan wat jy vooraf geolie het en met bakpapier uitgevoer het.
Maak toe met ‘n doek en laat weer uitrys.
Bak 220 C vir 10 min, verlaag oond na 180 C en bak tot brood mooi gaar en hol klink.
Haal uit oond en uit sy broodpan en sit op ‘n draadrakkie terug in die oond vir so 10 minute – die rede is dan maak jy ‘n lekker kors rondom die hele brood se lyf.
Smeer botter oor die brood se lyfie as jy hom uit die oond haal.
SONNEBLOM SE BROOD:
4 k koekmeel
4 k volkoringmeel
2 k semels
200 g sonneblomsaad
2 x 10 g gis
125 ml sonneblomolie
125 ml bruinsuiker
1 liter warm water
knippie sout , witpeper en geraspede neut
Verhit jou oond 180C – meng al die bestandele en deel op in gesmeerde broodpanne wat jy eers botter en dan met waspapier uitvoer.
Laat die brood uitrys , sprinkel ekstra sade bo-oor en bak in die middel van die oond vir 50 minute.
Toets vir gaarheid, keer uit op ‘n draadrak en eet saam met plaasbotter, lekker sterk cheddar, gesnyde plaastamaties, vars uie wat jy in ringe sny, sout en witpeper.
Heerlike ete as jy dit vir aandete wil maak sit lekker plaaseiers wat jy in botter bak bo- op.
Klein Miena het op Dassieshoek , die eiers in ‘n baie warm pan gebak en dan met ‘n eetlepel botter oor die eiers geskep tot die wit mooi gaar was. Dan skep sy dit in ‘n skottel en dra dit tafel toe waar ons die heerlike plaaskos verober saam met boeretroos , ouma se konfyte en boerewors.
PETRUS SE PLATBROOD:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:28pm.
- ʼn Heel witbrood (nie te vars nie)
- Gerasperde kaas (genoeg)
- ʼn Groot pak chips (soos Simba of Willards)
- Ham in blokkies gesny (enige koue vleis – salami werk goed)
- Gekerfde biltong
- Neem ʼn heel witbrood en sny ʼn gat in die kop, groot genoeg vir jou hand om in te steek.
- Hou die prop eenkant.
- Hol die brood uit en hou die rand ongeveer 15mm dik.
- Meng al die bestanddele en stop die brood vol.
- Plaas prop terug op sy plek.
- Sit in ʼn winkelplastieksak en druk versigtig bietjie plat.
- Plaas brood tussen paar lae koerantpapier (steeds in plastieksak).
- Plaas voor voertuig se wiel en ry so 4x oor die brood.
- Haal uit koerante en plastieksak en braai stadig oor die kole tot kaas gesmelt het.
- Sny in blokkies en deel uit tussen gaste.
- Sit terug en geniet die komplimente.
LAURETTA SE TREF-EN-TRAP PIZZA:
by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:36pm.
- 1 vars brood
- 1 blikkie tuna in olie
- 1 koppie kaas
- ½ koppie gekapte ui
- Geurmiddels
- Mayonnaise
- Hol brood uit en krummel die brood se binnegoed.
- Meng al die ander bestanddele saam en meng dit met die helfte van die broodkrummels.
- Sit die vulsel terug in die uitgeholde brood en sit kors (deksel) terug.
- Plaas die brood in 'n sterk plastieksak en sit dit in 'n ander plastieksak.
- Sit dit voor 'n groot wiel en ry stadig oor die brood.
- Haal uit plastiek en breek in stukke.
EASY LIL'CORN DOGS: [yankees]
.by Kos vir kampeerders met idees vir kampering on Friday, July 29, 2011 at 1:12pm.
(with variations for Lil’ Bacon Corn Dogs and Chili Corn Dogs)
Using tempura batter mix makes these easy to make—with only four ingredients. They are as good as any at the county fair.
One package of eight good quality hot dogs cut crosswise
2 cups tempura batter mix
1 cup milk
1 large egg
16 wooden skewers about 4-inches long (cut longer skewers into shorter sticks)
Insert the skewers into the ends of the hot dogs.
In a large bowl, stir the batter mix, the egg, and the milk together.
The batter will be thick.our one inch of oil into a large, heavy skillet or use a Fry Daddy.
Heat to 365 degrees.
Holding the hot dogs over the bowl of batter, spoon the batter onto the hot dogs and spread it around to completely cover them.
1.Lay the coated hot dogs, 3 or 4 at a time, in the hot oil. Turn them with tongs after 10 to 15 seconds of cooking to prevent the batter from sliding off the hot dogs. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove with tongs and drain on a baking sheet lined with paper towels.
2.Serve with your favorite dip, ketchup, or one of the dips listed on this page.
Variation:
Fry six slices of bacon to a crisp and then crumble it chop it into pieces. A bacon press allows you to fry both sides at once and does so more uniformly and without a lot splatter. Mix the bacon pieces into the batter and prepare as above.
Variation: Chili Corn Dogs
Mix two tablespoons mild, diced, canned green chilies into the batter and prepare as above.
Apricot Mustard Dip:
Add one tablespoon prepared Dijon mustard to every 1/4 cup apricot pineapple jam. Add more jam or more mustard to suit your taste.
Sour Cream Salsa Dip:
Mix sour cream and salsa together. Start with a 50/50 ratio and then alter the mix by adding more salsa or sour cream to suit your taste.
Tempura Batter Recipe - Japanese Recipe:
■1 egg
■1 cup ice water
■1 cup all purpose flour
Beat an egg in a bowl.
Add ice water in the bowl.
Be sure to use very cold water.
Add sifted flour in the bowl and mix lightly.
Be careful not to overmix the batter.
Makes 4 servings.
DEEP-FRIED FLAT BREAD (5):
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 3, 2011 at 1:23pm
■• 4 cups bread flour
■• 2 tsp salt
■• 2 tsp sugar
■• 1 sachet instant dry yeast
■• ¼ cup oil
■• 1 egg
■• +/- 1½ cups lukewarm water to make a soft dough
■• oil for deep frying
1. Combine the dry ingredients in a large bowl
2. Make a well in the centre and add oil
3. Beat egg lightly and add
4. Add water and make into a soft dough
5. Knead for 5-10 minutes until smooth
6. Cover and leave in a warm place for one hour
7. Knead again lightly
8. Divide into 12 portions
9. Pat into a ball, then roll out the size of a saucer
10. Allow to rest on a floured surface for 20 minutes
Deep-fry in moderately hot oil until both sides are crisp and golden.
100% ROGBROOD:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:08pm.
1 kg rogmeel
20 g gis
800 ml louwarm water
20 g sout
Die gis moet in 'n klein bietjie van die water opgelos word.
Meng die sout en die meel en voeg dan die opgeloste gis en die res van die water by.
Knie vir 20 minute, bedek en laat in 'n lekker warm hoekie staan vir 2 ure.
Knie nou weer liggies en maak 'n ronde vorm.
Laat weer staan, die keer vir 30 minute.
Druk die deeg plat, draai om en laat staan vir nog 'n 30 minute.
Verhit die oond tot 200ºC, plaas 'n bakkie water onder in die oond en bak die brood vir 25 minute lank.
Draai die hitte af tot by 180ºC en bak vir nog 10 minute.
Klop die rogbrood om te hoor of dit reg is.
Dit moet 'n hol klank hê.
Laat dit afkoel op 'n draadrak.
Of bak dit soos 'n potbrood buite terwyl jy braai.
[Myne is in 'n masjien geknie en daarna gebak in die oond.]
"In 'n Japtrap" BROODJIE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 16, 2011 at 1:32pm
Hierdie is heerlik vir bygereg saam braaivleis, of sommer net op sy eie...
1 Brood ( gesny)
Botter
Marmite
2 k Gerasperde Kaas
2 pakkie Spek (lekker bruin gebraai)
4 Eiers
1 1/2 Koppie melk
Sout en Peper
Skyfies tamatie
Smeer die snye brood met botter en marmite en sny die broodsnye in halwes.
Klits eiers in die melk en gooi bietjie sout en peper by.
Smeer 'n vuurvaste bak.
Pak 'n stewige laag met die gesmeerde broodjies onder in die bak, rangskik spekvleis en tamatiesnye bo oor, strooi nou die kaas bo-oor
Gooi die eier-mengsel bo-oor en bak in oond by 180 *C vir 30 minute tot goudbruin... of in skottelbraai.
ASPARAGUS, SUNDRIED TOMATO AND OLIVE LOAF:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 18, 2011 at 3:52pm.
This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh.
50ml olive oil , plus extra for greasing
10 asparagus spears , each cut into 3 pieces
100g self-raising flour
1 tsp thyme leaves(i used dried) or mixed herb will do
2 large eggs , lightly beaten
50ml milk
Handful pitted black olives
2tbsp sundried tomatoes , roughly chopped
50g cheddar cheese, grated
1.Heat oven to 190C/fan 170C/gas 5.
Oil and line the base of a loaf tin with baking paper.
Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water.
Pat dry.
2.Mix the flour and thyme with seasoning in a large bowl.
Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre.
Beat for 1 min to make a smooth batter.
3.Reserve 5 asparagus tips and a few olives.
Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.
Pour into the tin, then put the reserved asparagus and olives on top.
Sprinkle with the remaining cheese.
Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top.
Cool in the tin for 5 mins, then turn out and cool on a wire rack
Preparing and cooking asparagus:
Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes - test as above.
POTBROOD: [Tannie Elsa se resep]
.by Kos vir kampeerders met idees vir kampering on Monday, August 29, 2011 at 11:59am.
Diegene wat nie ‘n bakoond in die braaiarea het nie of dalk in die boendoes kamp, kan die brood in ‘n platboom ysterpot bak.
Wanneer jy ‘n platboom ysterpot gebruik, maak jy eers vir ‘n tydjie lank (45 minute tot 60 minute) ‘n vuurtjie sodat die grond onder die vuur lekker warm raak.
Dan krap jy al die kole weg, plaas die pot met die deeg, wat reeds goed gerys het, op die warm plek.
Die deeg word net so aangemaak en geknie soos hierbo beskryf onder die basiese broodresep.
Krap die kole in ‘n ring om die pot sodat, dit nie aan die pot raak nie, maar naby genoeg is om die pot lekker warm te maak. Die deksel moet natuurlik op wees en op die deksel plaas jy ‘n paar koletjies (nie te veel nie – ondervinding sal leer hoeveel).
Die potbrood vat ongeveer 45 tot 60 minute om gaar te word en dit is dus wenslik om eenkant nog ‘n vuurtjie aan die gang te hou, om so nou en dan ‘n paar kole by die kringetjie rondom en selfs bo-op by te voeg.
Wanneer die brood hol klop, is dit gaar.
Dis makliker as wat dit klink.
Smeer net die pot vooraf goed met harde margerine of botter of sprei die pot met ‘n smeermiddel wat jy in ‘n blikkie koop.
BASIESE BROODRESEP
Gebruik 1kg witmeel of bruinmeel of volgraanmeel soos verkies.
10 gm droë gis + 20ml sout + 10ml suiker
20 mg harde margarien of botter
625 ml sterk louwarm water
Meng die meel, sout, suiker en gis deeglik
Vryf die margerien/botter in
Voeg die louwarm water by en knie die deeg tot dit sag en elasties is.
Plaas die deeg op 'n meelbestrooide oppervlak, bedek en laat vir 20 minute rus - maak seker dat dit nie koud raak nie.(plaas in matige lou ound of koelhouer met warmsak)
Knie af en verdeel in twee gelyke dele en plaas in twee gesmeerde broodpanne. (225mmx125mmx60mm)
Indien die panne groter of kleiner is kan die hoeveelhede van die bestanddele aangepas word.
Die deeg moet ongeveer die panne tot in die helfte volmaak.
Bedek die panne met 'n plastiese sak en laat rys in 'n warm plek tot die deeg verdubbel het in grootte.
Indien die temperatuur reg is neem dit ongeveer 40 minute.
Bestryk met louwater en bak in 'n oond wat vooraf tot 200˚C verhit is.
Na ongeveer 45 minute behoort die brood klaar gebak te wees afhangende van die pangrootte.
As dit hol klop en ligbruin bo is, is dit gaar.
As dit moeilik uitkom uit die panne help dit om dit vir 'n paar minute te laat staan sodat dit sweet.
Dop dit dan uit op 'n broodplank en laat afkoel.
Vir 'n harde korsie net so oop en vir 'n sagte korsie bedek dit met skoon vadoeke of handdoekrol met plastiek bo-oor.
KNIE-VRYE BROODRESEP:
.by Kos vir kampeerders met idees vir kampering on Thursday, September 1, 2011 at 1:02pm.
250g bruismeel
250 ml karringmelk, [OF vervang die karringmelk met 250 ml bier]
halwe pakkie uie sop poeier
omtrent 'n eetlepel olie.
Meng alles saam en bak in 'n gietyster pot met matige kole onder, en 'n paar op die deksel.
KNOFFEL EN OLYF POTBROOD:
.by Kos vir kampeerders met idees vir kampering on Thursday, September 8, 2011 at 11:22am.
1,2 kg koekmeel
20 ml sout
10 ml suiker
2 pakkies kitsgis
10 ml asyn
125 ml olyfolie
1 lt louwarm water
2 grt knoffelhuisie gekneus
1 pk swart olywe, ontpit en gehalveer
1 klein ui, gekap en gebraai
45 ml vars oregano, gekap
Meng die droë bestanddele en voeg die gis by.
Voeg die asyn, olyfolie en genoeg water by om ‘n sagte deeg te vorm.
Knie die deeg vir minstens 10 minute tot glad en elasties.
Sit die deeg in ge-oliede bak en smeer deeg bo-op liggies met olie.
Bedek en laat ryg op warm plek tot dubbel die grote.
Knie liggies terug en verdeel in die helfte.
Knie die helfte van die knoffel, al die olywe en oregano in een helfte van die deeg.
Knie die ander helfte met die oorblywende knoffel en gebraaide uie.
Verdeel elke helfte in kleine balletjies.
Rangskik die balletjies in ‘n platboompot.
Smeer deksel van pot liggies met olie, bedek en laat weer rys.
Bak die potbrood op kole of in oond van 200 grade C vir 1 uur of totdat brood hol klink as jy daarop klop.
OF BAK IN POTJIE BUITE.
Laat afkoel vir ‘n paar minute en breek dan balletjies af soos jy eet.
PIESANG GESONDHEIDSBROODJIE:
.by Kos vir kampeerders met idees vir kampering on Monday, September 19, 2011 at 4:02pm.
3 oorryp piesangs
100g botter
1/2 koppie suiker
20 ml grondboontjiebotter
twee eetlepels heuning
500 ml meel
2.5 ml bakpoeier
2.5 ml koeksoda
knippie sout
50 gram amandel vlokkies
50 gram pampoenpitte
25 gram gekrummelde pekan neute
Voorverhit oond na 180 grade.
1. Rooster die amandel vlokkies en pampoenpitte vir so paar minute in 'n baie warm pan.
2. Smelt die botter ‘n ‘n pan. Wanneer dit gesmelt is, gooi die suiker by en roer dit in tot dit gesmelt is.
3. Gooi bietjie botter in as dit te klewerig raak.
4. Gooi nou die botter en suiker smeltsel in ‘n voedselverwerker en meng vir so 30 sekondes.
5. Gooi die stukke piesang en heuning by en verwerk tot pap, dan die grondboontjiebotter en verwerk weer tot pap.
Dit sal miskien nodig wees om so klein bietjie water/melk by te gooi om die pulp sag te kry.
6.Meng in ‘n mengbak al die droë bestanddele, ingesluit die pampoenpitte, pekanneute en amandel vlokkies.
7. Gooi dan die pulp by en werk dit deur met ‘n paplepel of ‘n slaplemmes of soortgelyk. Moenie te veel kommer nie as dit ‘n taaier mengsel is as waaraan jy gewoond is vir piesangbrood.
8. Skep dit als ‘n ‘n bottergesmeerde broodpan en bak vir minstens 50 minute tot ‘n uur teen 180 grade.
CURRIED CHOCOLATE BANANA BREAD:
.by Kos vir kampeerders met idees vir kampering on Monday, September 19, 2011 at 4:40pm
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon curry powder
1/2 cup butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
1/2 cup sour cream
3 overripe bananas (mashed)
1 cup chocolate chips
1/2 cup walnuts (chopped)
1. Mix the flour, baking soda, salt and curry powder in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs, sour cream and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Stir in the chocolate chips and walnuts.
6. Pour the batter into a 9x5 inch loaf pan.
7. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 60-70 minutes.
[Vervang die piesang met pynappelstukkies vir 'n ander variasie.]
JOHHNY CAKE: (Onbekend)
.by Kos vir kampeerders met idees vir kampering on Wednesday, 21 September 2011 at 14:25.
320 ml Melk
1 t Sout
50 g Margarien
15 ml Bakpoeier
200 ml Meel
1 Blik Suikermielies
3 Eiers Geskei
Bring melk tot kookpunt, voeg mieliemeel en sout by.
Roer goed en kook vir 2 minute.
Voeg suikermielies en botter by en kook vir 'n verdere 2 minute.
Haal van plaat af en voeg geklikste eiergeel en bakpoeier by pap.
Klits eierwitte styf en vou in die pap.
Gooi in vuurvaste bak en bak vir 25 minute by 180°C.
Kan warm of koud saam met braaivleis bedien word
BRAAIBROODJIE MET WINKEL DEEG:
.by Kos vir kampeerders met idees vir kampering on Wednesday, 21 September 2011 at 14:41.
1 pak vetkoek deeg (die wat jy by die supermarket of bakerye koop)
1 gekapte ui
1teelepel gekapte knoffel
‘n keuse van biltong of “bacon” (opsioneel)of ham
1 koppie kaas in blokkies gesny
Plaas deeg (nog in plastieksak) vir ± 1 minuut in mikrogolfoond (mikrogolf-oond moet op “DEFROST” gestel wees).
Haal deeg uit plastieksak en maak dit sommer met die hand redelik plat.
Sprinkel uie, knoffel, kaas en biltong/ “bacon” oor die deeg.
Rol deeg toe en plaas in gesmeerde broodpan.
Bak ± 1 uur by 180ºC.
Haal uit en geniet.
Broodjie is heerlik terwyl nog warm, en heerlik saam met braaivleis.
Broodbak met een arm CIABATA:
Roerbrood se deeg is taai en slap. [dis soos loopdeeg]
Brood wat nie geknie word nie, of roerbrood, is egter nie ’n nuwigheid nie. Doris Grant, ’n Britse gesondheidsfanatikus en skrywer, het in die 1930’s reeds te velde getrek teen verfynde stysels, veral witbrood. Sy het in haar boek Your Daily Bread die lof van heelgraanbrood besing en haar resep vir ’n roerbrood gegee.(Heelgraanmeel reageer egter anders as witmeel. Weens die growwe graanomhulsels word gluten nie so maklik ontwikkel nie. Dit kan dus sonder knie, maar met suurdeeg uitrys, maar gisontwikkeling ontbreek – en dis juis daar waar geur ontwikkel word. Jy sal min of meer dieselfde bereik met bakpoeier.)Hierdie resep het in die 1960’s in Suid-Afrika baie gewild geraak en ’n ruk lank het al wat leef en beef roerbrood met heelgraan gebak. Sommige was heerlik met ’n krakerige neutsmaak, ander sommer net vaal en smaakloos. Ten eerste het die brood ’n heerlike soetsuurdeeggeur (en slegs ’n kwartteelepel gis word gebruik) en tweedens het dit ’n interessante tekstuur, baie soos ciabatta. Die smaak kom van oornag plus laat rys sodat baie van die meelmengsel se eie gis ontwikkel en die tekstuur ontstaan danksy die feit dat die brood nie geknie word nie en die lugborrels van verskillende groottes. Gee tyd vir die bereiding – begin die vorige middag al. Jy het ’n oondvaste bak met ’n deksel nodig vir die bak. Ek gebruik een van my platboomysterpotte. Dit is toe te skryf aan die toe, warm pot dat die brood ’n heerlike kors ontwikkel. Met gewone brode plaas jy gewoonlik ’n bak met water onder in die oond, wat dan stoom ontwikkel vir ’n krakerige kors.
Die Franse bak hul baguettes in ’n spesiale stoom-broodoond en as ek in Frank-ryk kom, is my verhemelte altyd die eerste drie dae rou van die behoorlike korse aan hul brood. Daar is net een stukkie lastigheid rondom die resep: om die deeg in die pot te kry. Maar ek sal verduidelik. Hierdie resep pas jy aan by die grootte van jou pot – dink aan die hoeveelheid meel en dan die helfte van die volume in water met so ’n knertsie ekstra by.
Vir my pot gebruik ek vyf koppies meel en die pot hou drie liter water.
Bestanddele:
5 koppies broodmeel
¼ teelepel kitsgis
2¾ koppies louwarm water
1 teelepel heuning /suiker [ek gebruik heuning]
sout
METODE:
Gebruik ’n groot mengbak en meng die meel en sout (en suiker, as jy dit gebruik) daarin.
Los die gis en heuning in die lou water op en laat staan vir tien minute – net om die gis aan die gang te skop.
Voeg die water by die meelmengsel en roer met ’n houtlepel tot alles deeglik gemeng is. Die deeg sal baie taai en slap wees.
Maak die bak met kleefplastiek toe en laat die deeg rustig sy ding doen teen kamertemperatuur, vir minstens 12 uur, maar liefs tot 18 uur lank. Teen dié tyd sal die deegmengsel vol borrels en mooi uitgerys wees. [Ek laat die deeg vir 24 uur rys.]
Nou moet die deeg uitgelig.
CHORIZO-BROOD: [DIE NATHANIëL TAFEL]
JY BENODIG
200g bruismeel
3 eiers
100ml druiwepitolie
100ml laevetmelk
1 teelepel bakpoeier
¼ teelepel neutmuskaat
½ teelepel grofgemaalde swartpeper
1 chorizo-wors, vel verwyder
2 pere, geskil en in blokkies gesny
METODE
Klits eiers, olie en melk saam. Meng meel, bakpoeier, neutmuskaat en peper saam. Meng bynat bestanddele. Meng pere by. Skep helfte van beslag in ’n broodpannetjie. Plaas chorizo-wors bo-op. Skep res van beslag bo-oor en maak gelyk. Bak in oond teen 180˚C vir 45 minute. Laat afkoel.
ARTICHOKE AND FETA BREAD:
Makes 1 loaf of bread, or enough for 6 people
YOU'LL NEED:
•600 g fresh white-bread dough
•three-quarters of a tin of artichokes, drained
•2 wheels (about 160 g) feta, crumbled
•5 T (75 ml) extra-virgin olive oil
•a large bunch of flat-leaf parsley, coarsely chopped
•the finely grated zest of a small lemon
•flaky sea salt
•milled black pepper
WHAT TO DO:
Heat the oven to 180º C. Place a piece of greaseproof paper on a baking sheet and press the dough out to a rectangle about a centimetre thick, as shown in the picture above.
Coarsely chop the artichokes, put them in a bowl and add the feta, olive oil, parsley and lemon zest. Season generously with salt and black pepper. Spread the mixture to within three centimetres of the edges of the dough then roll it up, as if you were making a Swiss roll. Stretch the dough slightly as you roll, tucking it firmly to enclose the filling. Turn the bread so the seam is underneath. Use a sharp knife to make diagonal slashes in the top of the loaf. Mix 4 tablespoons (60 ml) of water with a teaspoon of salt, and lightly brush this mixture all over the bread.
Bake at 180º C for 40-50 minutes, or until done. Brush the bread with more salt water half-way through the cooking time. If you’re not sure the bread is cooked, turn it over and rap your knuckles on its underside. If you produce a dry, hollow sound, the bread is ready. Slide onto a bread board and serve hot with some olive oil for dipping.
FRESH ROLLS ON THE GRIDDLE: [ZIETS RAMBLINGS]
Enter my bright moment. I decided to try an experiment. Baking dinner rolls on the griddle.
Now, there is nothing new about this concept, except that I have not done this before. I have made lots of cakes using self raising or normal flour, salt and water. No yeast.
“Twisters” I think the Aussies call them. Roll the dough into a snake, then roll the snake around a suitable stick and cook it over the fire. Remove from the stick, fill the hole with a sausage and you have a wonderful camp hot dog.
I used to made patties and put them directly on the griddle. Useful addition to your camp braai.
Dough roll cut into wheels
But on this occasion it was time for sticking my neck out a bit. Proper dinner rolls made with yeast, cooked on the fire, no oven in sight.
Although they came out perfect, there is a caveat. The heat needs to be controlled well, else you will end up with a roll that is well cooked to a nice tan colour outside, while being raw inside.
Part B of the problem lies in the shape of the roll. If it is too thick you may end up with same result as for too much heat.
Wheels after second rise.
The message is very clear: Very low heat and rolls that resemble patties rather than rolls. Mine was just thick enough to be very difficult too cook. Bear in mind that you may end with nice fresh rolls that comes after the rest of the food has been consumed.
That is the third part of the caveat: You need to have these things cooked along with the rest of the food.
Of course, you can always just pop them in the oven before the time if you are at home. But the beauty of these lies in the fact that the final preparation is done in the presence of the guests.
The recipe is quite simple. I adapted a standard recipe from the multitude available on the internet. A baker friend taught me that any bread needs flour, salt, some oil or fat, some sugar, yeast and water. I added two eggs as well. Most of the dinner roll recipes have eggs in them.
Almost too thick for cooking on the griddle
FRESH ROLLS ON THE GRIDDLE:
INGREDIENTS:
½ cup stone ground rye flour
½ cup white bread flour
2 cups stone ground brown bread flour
2 teaspoons salt
2 dessert spoons brown sugar
50 grams butter
2 large eggs
1½ cups lukewarm water
1 dessert spoon instant yeast. That is one sachet
Some cooking oil to seal the dough for rising.
PROCESS:
Mix the dry ingredients, leaving out the yeast. Melt the butter and rub it into the flour mix. Now add the yeast. Add the beaten eggs and mix thoroughly. Add the water a little at a time and mix until you get a soft dough that does not stick to your hands.
The dough can now be turned out onto a kneading surface and kneaded for ten minutes. Not just until it is nice and elastic, like I used to. No sirree, the full ten minutes. Then you get proper gluten.
After this I patted the dough into a roll with hands wet with cooking oil to seal it, put it into my mixing bowl and popped it straight into the boot of my car to rise. The weather here is quite cool, so I parked the car in the sun and left the dough to rise for three hours. This is a bit long, but there was no harm done. The dough may have subsided a little due to the colder late afternoon air, but it was still more than double the original volume.
I patted down the dough ever so gently, then squashed it into a rectangle. The rectangle was loosely rolled up from the short side to make a dough roll. This was cut into wheels and left to rise for the second rise.
Here is where the second caveat kicks in. You need to cut the wheels on the thin side, so that they are just the right thickness after the second rise. Mine was on the edge of being too thick, so they rose magnificently and ended almost too thick too cook on the griddle.
Allow half an hour for the second rise, then pop the rolls on the griddle. The heat must be minimal, especially in the beginning. This allows time for the heat to penetrate the roll so they can cook on the inside. Remember, this is on an open fire or coals.
After all this, with the other guests standing chafing at the bit, this batch came out superb.
A fluffy, elastic crumb and a crisp crust. And, of course, nothing beats the flavour of a roll fresh from the griddle!
Bon appetit!
BEER POTBROOD: [GETAWAY RECIPES - by Michelle Parkin]
Makes one loaf
Like many of the readers we surveyed for our January 2013 reader’s issue, Stephanie Asquith of Pinelands loves potbrood on camping trips. This version is very easy to make, all you need is a couple of ingredients and a standard sized cast-iron bread pan with a lid.
•500 g self raising flour
•1/2 teaspoon salt
•20-30 ml sugar
•1 egg
•340 ml beer
HERE'S HOW:
Mix all the dry ingredients together, then add the egg and beer and mix thoroughly. Bake for one hour in a castiron pan, packing warm coals around the pan and some onto the lid. Serve warm with a thick layer of butter and some biltong dust or jam.TOP:
Some readers, like André Duvenage of Harrismith, love potbrood wrapped in bacon strips and sprinkled with grated cheese. Or you could try Marna Kleynhans from George’s version – she adds sundried tomatoes, olives and crumbled feta.
PERFECT BREAD FOR A BRAAI: [HOTEL SCHOOL]
INGREDIENTS:
•1 bag of pre-made dough (I bought it at Everfresh)
•Marmite
•300g Cheddar Cheese
•Pouring Cream
HERE'S HOW:
Roll out the dough, roughly 1cm thick.
Spread the Marmite on the dough, just enough to cover the dough.
Grate the cheese and spread it over the Marmite.
Roll the dough so it forms the shape of a Swiss roll.
Slice it now around 1cm, so it forms little wheels.
Place these on a greased oven tray.
Leave to rise for about 1 hour.
During this time, pre-heat the oven to ± 160ºC.
After 1 hour, lightly pour the cream over the bread. Use your discretion as to how much you want to use.
Place the bread in the oven to bake for ± 30 minutes.
After 30 minutes, check to see if it is cooked. The best way to check is to remove one bun and taste. If it is a bit chewy, place back in the oven for a couple more minutes.
Voilá and enjoy!
PIQUANT AND PEPPERONI BEER BREAD: [MEAT MEETS BEER]
INGREDIENTS:
• 400g all-purpose flour
• 2 ¼ teaspoon (11ml) baking powder
• ½ teaspoon (2ml) dried coriander
• ½ teaspoon (2ml) salt
• ¼ teaspoon (1ml) baking soda
• ¼ teaspoon (1ml) crushed black pepper
• 1½ cup (375ml) grated mozzarella cheese
• 1 cup (250ml) diced pepperoni
• ½ cup (125ml) piquant peppers; diced, with all liquid drained
• ¼ cup (60ml) chopped sundried tomatoes
• 2 large eggs
• ¾ cup (190ml) beer
• ¼ cup (60ml) olive oil, plus extra for coating the pan
WHAT TO DO:
1. Heat the oven to 180°C and place a rack in the centre. Generously coat a 22,5cm by 12,5cm loaf tin with olive oil. Line the bottom of the pan with parchment paper and coat the paper with oil. Set aside.
2. Whisk the flour, baking powder, coriander, salt, baking soda and pepper together in a large bowl until aerated and all large lumps have disappeared. Add the cheese, pepperoni, piquant peppers and tomatoes, and toss in the flour mixture until the pieces are separated and evenly coated. Set aside.
3. Place the eggs, beer and measured olive oil in a medium bowl and whisk until smooth. Add the egg mixture to the flour mixture and stir until the flour is just incorporated, being careful not to over-mix (a few streaks of flour are ok). The batter will be very thick.
4. Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake about 40 to 45 minutes until the bread is an even golden brown and a toothpick inserted into the centre comes out clean (test several spots because you may hit a pocket of cheese).
5. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Remove and discard the parchment paper. Allow the bread to cool for at least 30 minutes more before slicing it.
POTBREAD: [LIFESTYLE RECIPES]
Flat-bottomed potjie pots are ideal for ‘oven’ cooking over hot coals.
INGREDIENTS:
4 cups PnP self-rising flour
1 tbsp dry yeast
1 tsp PnP salt
1 tsp PnP sugar
1/2 cups water
4 tbsp PnP olive oil
400 grams roasted butternut, (use PnP Traditional Roasted Butternut)
200 grams PnP feta cheese, crumbled
2 sprigs rosemary, chopped
WHAT TO DO:
Mix dry ingredients in a bowl.
Add the water and olive oil.
Mix to form a soft dough then knead well for 5 minutes.
Roll the dough into a large rectangle (20 x 40cm).
Top with butternut, feta and rosemary.
Season with salt.
Roll into a long sausage shape. Slice into 3cm rounds.
Arrange rounds in a greased potjie with a flat lid.
Allow to rise for 30 minutes until doubled in size.
Bake bread on a grid about 25cm above medium coals.
Place 8-10 coals on lid of pot to cook top of bread.
Cook for 30-35 minutes or longer for larger breads.
Serve with Pick n Pay ready-made soup .
AUSSIE DAMPER: [OUTDOOR COOKING]
A part of my old kitchen is outdoor now, where I cook.
Damper is a 'bread' that is made outdoor in an cast iron oven, originally by bush tuckers and /or travellers.
Same bread can be baked in a traditional oven, or wrapped in al-foil and placed in hot ashes and /or on barbeque.
I remember that my mother used to make similar bread (pogača) during 'rakija' (plum brandy) making every autumn. She would wrap the bread into cabbage leaves, then AL-foil, and place it in hot ashes under the 'kazan' (distiller). It had very unique smell and taste.
INGREDIENTS:
3 cups SR flour [selfrising flour]
1 tsp salt
75 g butter,cold, diced
1 cup milk (originally water, but beer is also used very often)
Seeds for sprinkling (optional)
WHAT TO DO:
Preheat oven to 180-190*C, prepare a baking dish; oil it.
Rub flour (with added salt) and butter with tips of your fingers. Pour liquid into it and mix quickly with a spreading knife, until incorporated but still rough.
Place dough onto baking dish, smooth it a bit with your wetted hands (pressing slightly) and sprinkle with seeds. make a cross on top and bake for 35-40 minutes, or until golden.
BOKKOM BROOD: [deur POTJIE]
There are not a lot of things that make this boertjie nervous, but knowing that I can’t cook that makes me very, very nervous. It so happened that I baked to much chicken pie last night, now I have to eat chicken pie again tonight, not that I mind eating chicken pie two nights in a row, but heating up chicken pie does not count as cooking in my books.
For the last couple of days there is this bokkom bread in my head, for days now I can taste the bokkom bread and fig jam, but what excuse will I use to bake bread in the middle of the week while I have a fridge full of chicken pie, then I realize, you never need an excuse to bake bread!
This is the easiest bread recipe you will ever find.
HERE'S HOWl
Take 1kg of bread flour, 5ml salt, one packet of instant yeast and mix it with 1L of water, do not over mix, you don’t want to much air in the mixture, as soon as all the flour is wet it is ok, put dough in your bread pans, let rise for a max of 20min, and bake at 180°C for an hour, test to see if it is cooked. For bokkom bread, mixed some finely chopped bokkom fillets into the flour, and proceed exactly as per the normal bread recipe.
Slice nice thick slices of the bokkom bread and enjoy with butter and fig jam, grape jam (korrel konfyt) will work as well.
In my Afrikaans blog today: ” Knyp man, knyp”
Bon appetite
Potjie
MY WENK:
Vervang die bokkom met kaiings vir kaiingbrood.
QUICK OLIVE, ONION AND CHEESE BREAD: [Posted by Daily Dose of Fresh]
“There are people in the world so hungry that God cannot appear to them except in the form of bread.” Mahatma Gandhi (1869-1948)
The smell of bread baking in the oven, what a privilege to experience.
I’ve used my muffin recipe to make this quick bread last Saturday.
Firstly because everybody stared at me with starvation in their eyes and I just realized nobody is going to wait for me while I try to spoon the mixture into paper cups.
Secondly because I was tired, and if I have learned anything from myself in this lifetime it is that I should not be near the kitchen when I don’t feel like cooking. Besides our little town no longer have a fire brigade!
BASIC RECIPE:
500 ml Cake flour
15 ml baking powder
5 ml salt
1 large egg
225 ml Milk
WHAT TO DO:
Sift the flour, baking powder and salt together. Whisk the egg and the milk together. Add the egg mixture to the dry ingredients and add any of the following variations to the batter.
Batter used above: Olive, Onion and Cheese:
1 onion finely chopped, fry in a little olive oil.
50 g chopped Kalamata olives
50 g Grated Matured Cheddar Cheese
or
Bacon, Feta, Olive and Thyme
125 g Bacon bits, fried until crisp
50 g chopped Kalamata olives
1 Wheel of Feta, crumbled
5 ml dried Thyme or 10 ml fresh chopped Thyme
or
Parmesan, Sage and Onion
100 g Fresh parmesan cheese grated (divide, one half added to batter and the other half sprinkled on top before baking)
10 ml chopped fresh Sage
1/2 onion chopped finely
If you are baking this in the form of muffins, bake for +- 20 minutes in a 180 degree pre heated oven. If you bake this as a quick bread bake 25-30 minutes, test with a skewer to make sure it did cook through.
I’ve used a round oven dish instead of a bread pan.
CHERRY AND CHOCOLATE BANANA LOAF: [POWER TO THE PEOPLE]
INGREDIENTS:
•125ml butter;
•200ml brown sugar;
•3 bananas, mashed;
•180ml milk;
•2 extra-large eggs;
•500ml cake flour;
•3ml bicarbonate of soda;
•3ml baking powder;
•5ml vanilla essence
•100g dark chocolate bar, roughly chopped up;
•80g Maraschino cherries, chopped and dabbed dry with paper towel
WHAT TO DO:
Preheat your “oven” (or in this case gas braai) to 180C and Spray-and-cook a 10×20 cm loaf tin.
Cream the butter and sugar together until light and fluffy. Add the mashed banana and mix lightly.
Beat the milk and eggs together, and sift the dry ingredients together.
The moment before the power outage.
Add the egg mixture to the butter mixture, alternating with the dry ingredients. Make sure to mix well. Add the vanilla essence and fold in the chocolate and Maraschino cherries.
Turn the batter into the prepared loaf tin.
Normally you would then bake in the oven for around 1 hour.
However thanks to the wonder that is Eskom, the electricity cut out 5 minutes into said hour.
Yes, that is a gas braai in the background
However, the LiveInBaker’s abilities continue to amaze me, and as quick as a flash, she was out of the door and had the gas braai lit, with the 2 outside burners burning on a low gas setting, with the temperature gauge slowly creeping towards 180C. Before this moment I wasn’t even sure that she new where the braai was kept, let alone how to operate it.
Two slices for you and the rest for me!
Place the tin over the centre burner (so that you are cooking through induction and not direct heat), close the lid, and keep a close eye on your temperature gauge. When the top of the bread is golden brown and a testing skewer comes out clean, your banana bread is ready.
One tip we have learnt, is that you need to get the bread tin off the braai grid, as the grid itself gets hot and left the base of our banana bread a little bit more crispy than we would have liked. Next time we’ll put an inverted baking tin underneath the bread tin to get it away from this heat.
The finished loaf!
MY WENK:
Kan ook as potbrood gebak word. Heerlik as nagereg ook met vla.
BREAKFAST BREAD: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 50 minutes
An interesting loaf quickly mixed in one bowl, to be enjoyed as part of a leisurely Sunday patio breakfast on a sunny morning.
INGREDIENTS: (Makes 1 loaf)
•500 g packet SPAR self raising flour
•5 ml salt
•2 bottles SPAR Active Breakfast drinking yoghurt (oats and apple flavour)
•60 ml fig jam
•100 g SPAR Grated Cheddar cheese (250 ml)
•50 ml SPAR quick cooking oats
•5 slices ham, finely chopped
HERE'S HOW:
1.Preheat oven to 180 ºC. Lightly grease a large SPAR Good Living non-stick loaf pan.
2.In a 3 litre SPAR Good Living white porcelain mixing bowl, mix together all the ingredients to a soft mixture.
3.Spoon the mixture into the prepared loaf pan and bake for 50 minutes or until an inserted skewer comes out clean.
4.Enjoy sliced fresh with lashings of SPAR butter.
CAMENBERT CHEESE MELTED ON THE BRAAI WITH BAGUETTE:
This dish makes a great accompaniment to the meat dishes. Even though it’s coming into winter in South Africa, it is part of the Summer Barbeque Challenge, hosted by Lex Culinaria
This is one of my favourite recipes. It is very simple to make, tastes really good, and also is a bit of a party trick at braai’s*. The actual recipe is very loosely based on one of the stories in Peter Mayle’s Provence Trilogy.
So, here goes:
YOU'LL NEED:
About 10 baby tomatoes
1 camembert cheese (it must be the cheese in the wooden box)
1 baguette
½ bottle of your favourite pesto
HERE'S HOW:
Remove the camembert cheese from the box, and remove the inner wrapper.
Put the cheese back into the box, and place it on a grid on the braai for about 10-15 minutes
While the cheese is cooking, slice the baguette down the middle, and spread generously with pesto. Slice the baby tomatoes in half, and place on the baguette
Now that the cheese is getting hot and is starting to melt, place it directly onto the coals for about 1-2 minutes. This is where you have to be careful, since we are going to burn the wooden box, while being careful that the cheese does not all melt through.
When the box is nice and burnt, and the cheese is bubbling like crazy, carefully take the off the coals, and pour all over the baguette. Garnish with salt, pepper and herbs
Close the baguette, and slice into pieces about an inch thick, and serve. Yummy!
SWEET AND EASY BANANA BREAD: [MAAK TUIS EN NEEM SAAM]
YOU'LL NEED:
1 package (any brand) yellow cake mix (18 oz)
3 eggs
1 1/3 cups vegetable oil
4 mashed bananas
WHAT TO DO:
Heat oven to 350 degrees.
Mix all ingredients well and pour them into greased bread pans. Bake 350 for 25 minutes.
They turn out a bit more sweet than normal banana bread…kind of like a light banana cake.
So there you have it! Thank you Diane!!
"ROOSTERKOEK" BRAAIPAAI: [Deur Huisgenoot Digitaal]
Martine van Blommestein van Buffeljagsrivier naby Swellendam moes produkontwikkeling vir ’n skoolprojek doen. Haar ouers het lank langs die N2 roosterkoek aan haastige motoriste verkoop. Sy het hulle altyd dopgehou en gesien hoe hulle aan die roosterkoek hap en dan vinnig weer hap, want dis so lekker. Vir haar skoolprojek het sy toe hierdie roosterkoek-braaipaai ontwikkel met die leuse “elke hap is beter”.
Genoeg vir 6-8 mense
Bereiding: 20 min.
Rus: 15 min.
Gaarmaak: 20 min.
BENODIG:
1 kg bereide roosterkoekdeeg (sy gebruik ’n pak bereide deegmengsel)
VULSEL:
250 g cheddarkaas, gerasper
250 g fetakaas, in stukke gebreek
250 g mozzarellakaas, gerasper
2 uie, gesnipper en gebraai
250 g spekvleis, gebraai en fyn gekap
MAAK SO:
1.Berei die deeg volgens die aanwysings op die pak. Verdeel in twee en laat 15 min. rus.
2.Rol die twee stukke deeg op ’n meelbestrooide oppervlak uit in ’n reghoek van 42 x 32 cm.
3.Plaas een deegreghoek op ’n skinkbord en sprinkel al die vulselbestanddele bo-oor, maar hou ’n rand van sowat 5 mm reg rondom oop.
4.Verf water al om die rande en plaas die ander stuk deeg bo-op.
5.Plaas die skinkbord op ’n oopgevoude rooster, maak toe en draai om. Verwyder die skinkbord.
6.Maak die rooster liggies toe en plaas op warm kole. Draai om wanneer die deeg onder ligbruin is.
7.Skraap ’n bietjie van die kole uit en braai verder oor matige hitte. Draai ’n paar keer tot die deeg gaar is, sowat 20 min.
8.Maak die rooster oop, plaas die skinkbord bo-op die roosterkoek, maak weer toe en draai om sodat dit op die skinkbord lê.
9.Sny in blokke en sit louwarm voor.
BROOD BROERS: [BROODSISTERS]: [ EASY COOKING WITH NINA TIMM AND FRIENDS]
A “Broodbroer” is a cube of bread that is deep-fried and then dipped into the same sugar syrup that you will use for koeksisters. Maybe it was just my mother’s invention, but I can assure you I was the most popular kid on that bus. In my mind however, I envied the children who had the take-away money, but I suppose that is just how children are at that fragile age.
This past weekend, I attended my 30th school reunion and I cannot tell you how many of the “children with the take-away money” walked up to me asking me for my mom’s Broodbroers. They had such fond and positive memories of our field trips and my mother’s Broodbroers. How strange is that, while I had issues about having no money, these children had issues about their mothers not taking the time to pack something so special. Strange how life is like that. I think there is a deep life lesson to be learned here! Dankie Ma!
INGREDIENTS:
1 loaf of white bread – not sliced bread and day0old works best.
vegetable oil for deep-frying
FOR THE SYRUP:
4 cups sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (½ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon
WHAT TO DO:
Make the syrup a day in advance and cool overnight in the fridge. Heat water and sugar, allowing sugar to melt completely. Add the ginger, cream of tartar and the lemon zest and juice and bring to the boil. Boil for 5 minutes and cool down.
Slice the bread in thick slices, about 5cm each. Now cut off all the crusts and cut the bread in big chunks. Heat the oil in a pot( I use my wok) and fry the bread until golden brown. Remove with a slotted spoon, let the excess oil drip off and dunk in the syrup immediately. Remove from the syrup when the whole cube is coated and place on a wire rack so that excess syrup can drip off. Serve with a steaming mug full of coffee!!
TOMATO & CHEESE BREAD: [COOK SISTERS]
(1 small loaf)
INGREDIENTS:
1 small par-baked baguette (about a foot long)
2-3 Tbsp softened butter (or olive oil spread)
1 Tbsp concentrated tomato paste
3 Tbsp grated Cheddar cheese (or cheese of your choice)
black pepper to taste
1/2 tsp dried oregano
WHAT TO DO:
Pre-heat the oven to 180C. Slice the baguette carefully into 1.5 cm thick slices, being careful not to cut all the way through the bottom of each slice.
In a small bowl, mix together all the remaining ingredients to form a paste. Carefully spread a generous amount of the paste into each cut in the baguette, spreading any leftovers on top of the baguette.
Wrap the baguette in aluminium foil (shiny side in) and bake in the centre of the oven for about 10 minutes or until the butter has completely melted into the bread. Serve hot.
TIPS: If you do have leftover butter, it's delicious on baked potatoes or stirred into pasta, or you can top a hot, grilled steak with a blob.
This bread makes a great braai (BBQ) side dish too.
FRUIT AND NUT BREAKFAST LOAF: [EASY COOKING]
INGREDIENTS:
5 cups of plain flour
1 sachet instant yeast
1/3 cup sugar
2 cups milk
100gr butter
1 tsp salt
For the filling – this is what I used, but you can use whatever you fancy!
Sultanas
almonds
cinnamon
pecan nuts – chopped
maple syrup
WHAT TO DO:
Warm milk and butter in the microwave until butter has melted. Put flower, yeast, sugar, salt and yeast in your mixer with the dough hook, add the milk and butter and knead until soft and pliable. Leave to rise until double in size. Knead down and roll out until 5 cm think. Sprinkle with cinnamon, nuts and maple syrup.Roll up as for a jam roll. When you have a long sausage shape, roll into a spiral and place in your pan(I used a 23 cm cake pan). Bake for 50-60 minutes, take out the oven, pour some more maple syrup over the top and sprinkle with almonds. Bake for another 5 minutes. Enjoy!
As you all know, it was my daughter’s birthday a few days ago and we took her to a Build-a-bear Workshop so that she could choose her own bear. I was overwhelmed when she chose this outfit!!!
CHEESE BREADSTICKS THE CAMPING WAY: [APPLECREEKCAMPING - submitted by Rebecca Smith]
YOU NEED:
1 roll Pillsbury pizza dough (pop open can type)
String cheese
Olive oil
Garlic Salt
Foil
HERE'S HOW:
Tear off enough dough to wrap around a piece of string cheese so no cheese is showing. Rub the outside of the dough with olive oil and sprinkle with garlic salt. Wrap in tin foil. Place the package in the red hot coals of the campfire flipping every few minutes for about 15-20 minutes. Use a long tongs to remove from fire. Unwrap from foil. Dip in pizza sauce if desired.
Variation- put pepperoni in with the string cheese before wrapping in dough.
CAMPFIRE CALZONE: [CAMPING BLOGGER]
YOU NEED:
Pizza dough (or bread dough, like Boboli®)
Sliced pepperoni
Pasta sauce or tomato sauce
Diced onion
Sliced olives
Sliced tomato
Shredded cheese
HERE'S HOW:
Feel free to include, or exclude, as many ingredients as you wish – like an omelet, you can use just about any leftover vegetable on a calzone. The only challenge to making a calzone, when camping, is rolling out the dough. We pack a silicone cutting board, which works well for this – just place the dough in the center and use your hands, inside a resealable bag, to press the dough out. Add your ingredients on one half of the dough, then fold the other half over the top and seal the edges together. Use a griddle over the campfire, or your camp stove, to cook each side.
CHEESY GARLIC BREAD: [Healthy Foods for Healthy Kids – Italian Dishes and Nithu’s page hosted by Sowmya]
Cheesy garlic bread are fluffy, cheesy, soft and garlicky, a perfect combination to make an excellent side dish to accompany pizza, pasta, soup or risotto or can be a part of healthy snack in the evening. Today, turned to be a lovely day with blue skies and warm sunny weather that we decided to take a walk together after lunch. So I expected that after a stroll we will all return home hungry and cannot wait for dinner time. So I decided to make cheesy garlic bread which as I had expected was very much appreciated by us all when we returned. It is quick and easy to make from scratch or it can be even more quicker if you use store bought pizza base. In fact, I made enough dough to make garlic bread for snack and pizza for dinner saving myself some time to enjoy playing with Anjalie :) For making two 12 inch cheesy garlic bread and/or Pizza.
YOU NEED:
FOR THE BASE:
1.25 to 1.5 cups warm water
2 tbsp olive oil
4 cups unbleached white bread flour
1.5 tsp salt
0.5 tsp sugar
1 tsp rapid raise yeast
FOR THE GARLIC CHEESE TOPPING:
4 tbsp butter (softened to room temperature)
200 g grated cheese (mozzarella +cheddar)
6-8 cloves garlic grated - use mroe or less depending on how garlicky you like them
1 tsp garlic salt granules
HERE'S HOW:
Place all the ingredients listed in "For the base" in the bread pan according to your bread machine instructions. Select Pizza dough setting (this should take shorter time than basic dough setting). If hand kneading, place all the dry ingredients in a mixing bowl and add the wet ingredients and knead until smooth and stretchy dough is achieved (about 10-15 mins).
You may need more or less water depending on your cup measurement (UK & US standards are different) and flour quality. Start with least amount possible and add as needed. Cover and set aside to raise for 30-45 mins. When dough cycle/raising time is done, turn the dough onto a floured surface and punch the air out.
Cut the dough in half and roll each piece into 12 inch square. Line two baking sheets with parchment paper (or grease them well) and place these rolled dough in them.
Mix the ingredients given in "for the topping" list. Divide the mixture into two portions and spread each portion on each of the rolled dough. Cover and leave to raise for 30-45 mins.
Preheat the oven to 200 degree Celsius/400 degrees Fahrenheit (fan assisted) and bake each of them in the middle rack for 18-20 mins. Since we went out for a stroll, I left mine to raise for nearly 2 hrs so I ended up with a very puffed and soft cheesy garlic bread which by the way was a big hit ;) Serve warm with pizza sauce/any other favourite dipping sauce.
Instead, of topping both with garlic-cheese mixture, you can skip, the garlic and butter and add pizza sauce and all of your favourite toppings with the cheese to make a pizza. Again, since I left it for 2 hrs, we got to enjoy pan-style pizza for dinner. Enjoy them warm!
HOMEMADE BREAD: [SPICE MECCA]
Try our delectable bread recipe, the taste is sensational.
INGREDIENTS:
4 cups cake flour
1 pkt yeast
1 teaspoon salt
¼ cups sugar
2 eggs
¼ cup oil
± 1 ½ cups lukewarm water
Extra oil (± 2 tablespoons)
WHAT TO DO:
1. Mix dry ingredients together.
2. Sep beat up egg, oil and water.
3. Add the liquid to the dry ingredients.
4. Mix well and pat dough with extra oil.
5. Cover dish and allow dough to rise for +- 1 hour.
6. Divide dough into three portions, plait and place into greased loaf tin. Allow to rise for 10 minutes.
Brush with egg wash and sprinkle with sesame/poppy/aniseed or sunflower seeds.
7. Bake at 180 degrees for 20-25 minutes.
MORROCAN BRIOCHE (BREAD ROLLS): [SPICE MECCA]
INGREDIENTS:
4 cups Flour
3 Eggs
10g Yeast
4 Tbsp Sugar
1 Tbsp Sesame Seeds
1 Tbsp Linseed
½ tsp Fennel (Barishap) Seeds
½ cup (125ml) melted butter
½ cup Oil
Orange Zest from 1 orange
150ml Buttermilk
± 1 tsp Salt (to taste)
Egg Wash for brushing
WHAT TO DO:
1.Combine all dry ingredients in a bowl.
2.Mix all wet ingredients together.
3.Add liquids to dry ingredients and knead well.
4.Divide into small balls and place on a greased baking tray. Cover with a tea cloth and allow to rise for ± 2 hours.
5.Brush with Egg Wash and sprinkle with extra seeds.
6.Bake at 180ᵒC for ± 15mins until golden brown.
VARIATION
When making the balls, stuff it with 1 tsp of almond paste (marzipan) or savoury mince.
SAVOURY MEXICAN LOAF: [SPICE MECCA]
A great combination of Mexican flavours with light ingredients.
INGREDIENTS:
220g Mielie meal
15ml Baking powder
25ml Sugar
1 tsp SpiceMecca Peri Peri
3 eggs (x-large)
250ml Bulgarian yoghurt
160 ml Oil
1 Can cream style sweet corn
125ml Chopped onion
125ml Chopped green & red pepper
100g Grated cheddar cheese
SpiceMecca paprika
WHAT TO DO:
1) Blend Mielie meal, baking powder, sugar & peri peri in a bowl.
2) Beat together eggs, yoghurt & oil. Add sweet corn, onion & green peppers. Mix.
3) Add dry ingredients to above.
4) Spoon half of mixture into a lined greased loaf tin, sprinkle with cheese then paprika & cover with the rest of the mixture.
5) Bake @ 180*C for +/- 40 minutes (golden brown)
6)Allow to cool & drizzle with paprika.
BILLY CAN BEER AND BACON DAMPER: [Taste Magazine - Recipe by Katrina Woodman - Photography by Al Richardson]
INGREDIENTS:
•2 tablespoons olive oil
• 1 small red onion, halved, thinly sliced
• 2 middle bacon rashers, trimmed, cut into matchsticks
• 1 tablespoon Always Fresh Relish Chilli Jam
• 450g (3 cups) self-raising flour
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon sea salt
• 280ml beer, at room temperature
HERE'S HOW:
1.Grease and line the base only of a 1.5L billy can with baking paper. Heat 1 tbs of oil in a frying pan over medium-low heat. Add onion and cook, stirring, for 7 minutes or until soft. Stir in bacon for 6 minutes or until golden. Stir in the jam for 2 minutes or until lightly caramelised. Season. Transfer to a bowl to cool for 10 minutes.
2.Meanwhile, combine flour, rosemary and salt in a large bowl. Season with pepper. Make a well in the centre. Add beer and remaining oil. Stir to form a soft, sticky dough. Turn onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Roll out dough to a 20 x 35cm rectangle. Spread with onion mixture. Roll up lengthways to form a sausage shape. Holding each end, twist dough to expose some onion mixture. Shape into a coil and place in prepared billy can. Set aside in a warm place for 30 minutes to rest.
3.Preheat enclosed barbecue on low. Place billy can on tray. Cook with hood down for 40 minutes or until golden
COFFEE CAN CAMPFIRE BREAD: [photo by sydney2462]
Serves: 4-6
Total Time: 1hrs 10mins
Prep Time: 30mins
Cook Time: 40mins
sydney2462's Note:
This a fun and less labor-intensive way to bake bread and impress your camping companions at the same time. Ad ...
INGREDIENTS:
•1 pound bread dough [1kg = 2,2lb ek het dit nageslaan]
•5 tablespoons butter or 5 tablespoons cooking spray
WHAT TO DO:
Also requires 1 small coffee can and 1 large coffee can.
Grease and coat the small coffee can liberally with the butter or cooking spray.
Place dough in can and cover with foil. Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. Cover the entire top with foil and poke a few holes to allow air. Check by lifting foil in about 40 to 50 minutes. Bread is done when brown on top.
Feel free to use different kinds of bread dough. I used a pound of wheat dough mixed in my bread machine. and dough sounds hollow when tapped. Stand for 5 minutes. Remove from billy can and serve warm.
CAMPFIRE DAMPERS:
Make up a sweet scone packet mix, reserving a small amount of the dry mix, for rolling.
Add just enough water/milk to make a slightly sticky dough.
Divide into golf ball sized pieces and roll each ball out into a long thin sausage using your hands and a little of the dry mix.
Cover the end of some sticks in foil.
Coil the scone mix around the foil covered stick, over-lapping the dough slightly so there are no gaps.
Bake over the camp fire or bbq embers for around 10 minutes, turning regularly, until golden brown.
Remove from the stick and fill with jam, cream, lemon curd, chocolate spread etc. (see photo).
n.b. The thicker the stick, the more filling you'll be able to add - They need to be around 50cm+ long, so that you don't cook your hands!
'N LEKKER VINNIGE BROODJIE: [KREATIEWEKOSIDEES - RENS]
DAD SE BROOD:
BENODIG:
1kg wit broodmeel (7 koppies)
4 koppies lou water (sommer ketelwater wat afgekoel is)
2 tl sout
1 pakkie gis
MAAK SO:
Meng alles goed deur
Sit in 2 gesmeerde broodpannetjies. (ek het spray en cook gebruik) Smeer bietjie olie aan jou hande en maak die broodjie gelyk en plat.
Bak vir 1 uur by 180 C - haal dadelik uit en laat afkoel. Gooi vadoek oor die brood terwyl dit afkoel.
Dit is nie eers nodig om dit te laat rys nie.
Jy kan, as jy wil, dit vir 'n rukkie los om te rys.