GEMMERBIER PLANTJIE:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 3:00pm.
Jy begin jou plantjie in 'n een liter fles.
Plaas 8 Sultanas/rosyntjies in die fles saam met die sap van twee suurlemoene, 1 teelepel gerasperde suurlemoenskil, 4 teelepels suiker, 2 teelepels varsgemaalde gemmer en twee koppies water.
Roer en laat die mengsel staan in 'n warm hoekie vir twee tot drie dae tot dit begin fermenteer.
Sodra die plantjie begin "groei" moet jy dit elke dag "voer" met twee teelepels gemaalde gemmer en vier teelepels suiker vir 'n periode van een week.
Om jou bier te brou gooi jy vier koppies kookwater oor vier koppies suiker en meng tot die suiker opgelos is.
Voeg drie liter koue water, die sap van vier suurlemoene en die "plantjie" by.
Sif deeglik deur - gebruik dun doek.
Draai die doek uit in 'n bak en gebruik die vloeistof wat uit die doek kom vir jou volgende "plantjie". Begin dit deur twee koppies water, twee teelepels gemaalde gemmer en vier teelepels suiker by te voeg.
"Voer" die plant dan soos voorheen.
Bottel jou bier in dik glasbottels. Na drie dae sal dit gereed wees vir gebruik.
GEMMERBIER: Resep 2
5 liter warm water
1 teelepel wynsteensuur
1 teelepel kremetart
3 teelepels fyn gemmer
1 pakkie droë gis
Meng alles saam en laat oornag staan.
Sif deeglik deur -gebruik dun doek - Bottel en gooi ± 2 rosyntjies in elke bottel.
GEMMERBIER: Resep 3
250 g suiker
1 pakkie droë gis
1 teelepel kremetart
1 teelepel wynsteensuur
3 teelepels gemmer
5 liter louwarm water.
Los suiker in water op en voeg ander bestanddele by. Laat staan oornag. Sif deur en bottel.
Gooi 2 rosyntjies in elke bottel.
KOFFIEROOM-LIKEUR:
[Lewer 800 ml likeur]/Ysie vir grootmense]
1 Blik kondensmelk [397 gram]
250 ml vars room
250 ml brandewyn
12,5 ml vanieljegeursel
5 ml karamelgeursel
12,5 ml kitskoffiekorrels, opgelos in 'n bietjie kookwater
Plaas al die bestanddele in 'n mengbak en klits goed.
Giet in 'n skoon fles of bottel, draai die deksel toe en plaas in die
yskas tot benodig. Skud goed voor gebruik.
SJOKOLADEROOM-LIKEUR:
[Lewer 500 ml likeur]/Ysie vir grootmense]
1 Blik kondensmelk [397 gram]
250 ml vars room
250 ml brandewyn
12,5 ml vanieljegeursel
1 ml amandelgeursel
20 ml kakaopoeier, gemeng met 'n klein bietjie kookwater
Plaas al die bestanddele in 'n mengbak en klits goed.
Giet uit in skoon fles of bottel.
Draai die deksel toe en plaas in die yskas tot benodig.
Skud goed voor gebruik.
[JY KAN HIERDIE OOK IN KLEIN SAKKIES OF VORMPIES VRIES EN DIS 'N BAIE LEKKER VERFRISSENDE ROOMYS VIR DIE GROOTMENSE BY 'N KAMP]
ROOIBOS -GEMMERBIER:
3 liter sterk rooibostee
20 ml gis
750 ml suiker (3 koppies)
3 liter kouer water
30 ml gemmer (fyn)
5 ml kremetart
150 ml rosyne.
Meng die tee en gis.
Voeg die suiker by tee en roer.
Voeg dan die water en gemmer by.
Voeg laaste die rosyne en kremetart by.
Laat staan vir 12 tot 24 ure tot die rosyntjies bo-op dryf en die mengsel begin gis. Gooi deur ’n kaasdoek, bottel en sit in die yskas.
ROOITEEPONS MET GEMMER:
20 ml rooibostee
1 liter kookwater
125 ml suiker
80 ml suurlemoensap
375 ml lemoensap
1,25 liters gemmerlimonade
Berei die tee deur die kookwater oor die tee te gooi en kook 5 minute lank.
Gooi deur sif en voeg die ander bestanddele by.
Roer totdat die suiker opgelos is. Meer suiker kan na smaak bygevoeg word.
Plaas die mengsel in die koelkas en gooi dit saam met die gemmerlimonade oor ysblokkies net voordat dit voorgesit word.
BASIESE SANGRIA RESEP:
(Pas bestanddele aan volgens smaak)
1 bottel rooiwyn
2 skeute brandewyn
1 k vars lemoensap
¼ k suurlemoensap
1 k sodawater of gemmerlim
1 t bruinsuiker
1 k gemengde vrugte, in blokkies gesny
Metode:
Meng al die bestanddele met baie ys en bere in die yskas vir ‘n paar uur voor bediening.
PINA COLADA:
30 ml Bacardi Rum
120 ml pynappelsap
30 ml Malibu of klappermelk
15 ml suikerstroop
ys
kruisement (opsioneel)
Metode:
Skud al die bestanddele deeglik in `n skemerkelkiehouer en geniet.
SUURLEMOENSTROOP: [bottel en berê/olga wall]
10 groot suurlemoene
375ml suiker
Halveer die suurlemoene en druk die sap uit.
Voeg die suiker by en kook dit oor staige hitte totdat die suiker opgelos is.
Roer dit af en toe.
Giet die stroop in warm, gesteriliseerde bottels en verseël dadelik.
WENK:
As gevolg van die hoë suurinhoud hoef die stroop nie volgens die waterbadmetode ingemaak te word nie.
ROSé-SANGRIA: [huisgenoot/braai saam]
1 bottel [750ml] roséwyn
125ml suiker
1 suurlemoen, in skyfies gesny
1 lemoen, in skyfies gesny
250ml aarbeie/bessies..heel of in stukkies gesny
125ml granaatpitte
125ml grofgekapte mentblare
500ml limonade of Sprite zero
500ml gemmerlim
ysblokkies om mee voor te sit
Meng die wyn en suiker en roer tot opgelos is.
Voeg die vrugte en mentblare by.
Verkoel tot nodig.
Voeg die vonkelkoeldrank net voor opdiening by en sit voor saam met die ysblokkies.
ORANGE CREME TEA:
5 Orange flavored tea bags
1 Peppermint tea bag
1 cup Boiling water
1 1/2 cups Orange juice
2 tbs Honey
1 scoop Vanilla ice cream (or frozen yogurt)
Add the teabags to the boiling water and steep for 5 minutes. Combine tea, orange juice, honey, and ice cream in a blender Mix until blended . Serve.
CHOCOLATE MILK SHAKE:
1 cup milk
2 packets hot cocoa mix
1 teaspoon vanilla extract
3-4 cups ice cream
In a blender add milk, hot cocoa mix, and vanilla; blend. then add ice cream and blend until smooth.
SPARKLING ORANGE ICED COFFEE:
3 cups Strong black coffee, chilled
1/2 cup Orange juice
1 1/2 cups Club soda
Orange slices
Add orange juice to chilled coffee. Fill 6 tall glasses with ice, and add 1/4 cup of club soda into each glass. Fill the remainder of each glass with coffee mixture
Garnish with an orange slice
Serves 6
ORANGE JULIUS:
1 sm. can concentrated orange juice
1 cup. milk
1 cup. water
1 tsp. Vanilla
1/2 cup. sugar
1 tray ice cubes
Blend all in blender.
BANANA SMOOTHIES:
2 ripe bananas
2 cups. milk
1/4 cup. dry milk powder
1/2 tsp. Vanilla
6 ice cubes
1/4 cup. sugar and/or fresh frozen strawberries or blueberries (optional)
Blend all ingredients in blender until frothy and ice cubes are well crushed. Makes 1 quart.
ORANGE SMOOTHIES:
1 cup. orange juice, other flavor will do
1/2 cup. yogurt, plain or vanilla
1 banana
Combine ingredients in a blender. Blend until smooth. Serve.
ORANGE DRINK:
1 (3 oz.) frozen orange juice
1 (10 oz.) frozen strawberries
2 (3 oz.) cans water
Place ingredients in blender, whip and serve.
BANANA SMOOTHIE:
2 ripe bananas
2 cups. milk
1/4 cup. dry milk powder
1/2 tsp. Vanilla
6 ice cubes
1/4 cup. sugar and/or fresh frozen strawberries or blueberries
Blend all ingredients in blender until frothy and ice cubes are well crushed. Makes 1 quart.
CHOCOLATE BANANA SMOOTHIE:
2 tbsp. cocoa mix
1 cup frozen whipped topping, thawed
2 ripe bananas, sliced
8 chocolate sandwich cookies, crumbled
In a medium bowl, stir cocoa and whipped topping. Fold in sliced bananas and half of the crumbled cookies. Divide into 4 serving dishes, garnish with remaining cookie crumbs. Refrigerate until serving time.
FRUIT SMOOTHIES:
4 cups. skim milk
2 cups. fresh fruit (washed and cut up, hulled, peeled, or pitted as necessary
Sugar to taste (start with 1 tbsp.)
Dash vanilla (optional)
Combine all ingredients in a blender and mix until smooth. Taste for sweetness (add a bit more sugar if necessary). Strain if desired and serve over ice cream or mix in blender with 2 cups of ice. The fresh fruit used can be bananas, berries, melons, peaches, or mangoes.
Makes 4 servings.
STRAWBERRY SMOOTHIE:
2 cups. vanilla ice cream
1 1/2 cup. strawberries
2 tbsp. Sugar
2 tsp. lemon juice
2 cups. crushed ice
Combine in blender and process until smooth. Serve immediately.
Makes 4 cups
PEACH SMOOTHIE:
1 (16 oz.) pkg. frozen unsweetened sliced peaches
2 cups. cranberry-raspberry juice cocktail, chilled
1 (8 oz.) carton raspberry low-fat yogurt
Position knife blade in food processor bowl; add half of all ingredients. Process until smooth. Repeat with remaining ingredients. Yield: 5 cups
PINA COLADA SMOOTHIES:
1/2 cup. chilled skim milk
1/2 tsp. coconut extract
1/4 ripe banana, peeled & frozen
1/4 c. pineapple chunks, frozen
2-3 ice cubes
In blender combine milk and extract with blender running. Add banana and pineapple. Add ice cubes, one at a time. Blend until smooth. Makes 1 serving.
BLUEBERRY SMOOTHIE:
1 cup cold milk
1/2 cup. fresh or frozen blackberries
1-3 tbsp. sugar
Ice cubes
Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.
CHOCOLATE MINT SMOOTHIES:
2 cups. milk, divided
1/4 cup. instant cocoa mix
1/2 tsp. vanilla extract
1/8 tsp. peppermint extract
1 pt. vanilla ice cream
Heat 1/2 cup milk just until hot. Combine hot milk and cocoa mix in container of electric blender. Process until smooth. Add remaining 1 1/2 cups milk, vanilla and peppermint, blend well. Add ice cream and process until mixture is smooth. 4 cups.
PEPPERMINT CRISP SHOOTERS:
To make 3 to 4 shooters, using a miniature (50 ml) bottle of vodka:
• Miniature bottle (50 ml) vodka
• 1/3 cup (80 ml) condensed milk
• 2 tablespoons (30ml) fresh cream
• 1 bar of Nestle Peppermint Crisp Chocolate
To make 550 ml for 10 to 14 shooters, use:
3/4 cup (175 ml) vodka
397gram tin (300 ml) condensed milk
1/3 cup (80 ml) fresh cream
3 bars of Nestle Peppermint Crisp Chocolate
Method:
1. Combine vodka, condensed milk and cream and shake or stir well.
2. Pour into shot glasses.
3. You can now top each glass with a decent layer of grated peppermint crisp chocolate.
Or even better: because grated peppermint crisp tends to sink to the bottom of the glass, you may want to serve each shooter with a block or two of peppermint crisp. To drink, pop the block of peppermint crisp into your mouth, empty the shot glass, and chew.
HEUNINGDRANKIE:
1 koppie lemoensap
4 eetlepels suurlemoensap
3 eetlepels heuning
knippie sout
Meng al die bestanddele goed. Bedien op ys en versier met lemoenskil.
PYNAPPELDRANKIE:
250 ml gekapte pynappel
250 ml Tropika pynappel sap
250 ml vars room
15 ml strooisuiker
gebreekte ysblokkies
350 ml limonade
Blend alles behalwe ys en limonade
Giet mengsel in glase en giet limonade en gebreekte ys oor.
SOMERDRANKIE:
4 lemoene
3 suurlemoene
1 pomelo
suiker na smaak
1 liter sodawater
1 piesang (in skyfies gesny)
skyfies vars vrugte
• Druk sap van die vrugte uit.
• Los suiker in 'n klein bietjie warm water op. Laat afkoel.
• Meng suikerwater met die vrugtesap. Voeg sodawater en dan die
vrugte by.
• Bedien met ys.
KORINGBIER:
1 kop broodkoring deeglik en laat dit 24 uur lank in koue water week
Gooi die water af en voeg
1 kop bruinsuiker,
6 gekneusde rosyne,
kwart koekie gis en 1.5 liter lou water daarby.
Roer tot die suiker opgelos is en sit die deksel liggies op. n Groot vrugte vles of n vererde emmertjie 1 en n driekwart liter bevat, is n geskikte houer.
Laat dit 24 uur lank staan en gooi die vloeistof af. Bottel dit en laat dit 12 tot 24 uur staan voor gebruik.
Gooi weer 1 k bruinsuiker by die koring en rosyne, voeg 1.5 liter lou water by, roer dit om en laat dit weer 24 uur lank staan voor dit afgegooi word.
Herhaal die proses elke dag en bottle die vloeistof wat afgegooi word.
Twaalf tot 24uur nadat dit gebottel is, sal die bier gereed wees. Dien dit koud op.
L.W
Die eeste 2 of 3 keer sal die bier baie flou wees en n lang tyd in beslag neem nadat dit gebottel is, om te gis. Dit kan weggegooi word en eers na die derde toevoeging van suiker en water gebottel word.
Die proses kan 5 tot 6 weke lank elke dag herhaal word met die gebruik van dieselfde koring. Wanneer die gisting goed aan die gang is moet dit nie langer as 12 uur gelaat word voordat die bier afgegooi word nie, anders sal die koring suur word
Om met vars koring n nuwe begin te maak, is dit raadsaam om 2 tot 3 eetlepels van die gebruikte koring by te voeg om die gisproses gouer aan die gang te sit.
Indien n paar stukke gekneuste gemmer en/of n paar stukke pynappelskil by die koring gevoeg word, sal dit die smaak van die bier verbeter.
OORNAG GEMMERBIER:
5liter Water
600g (750ml) Suiker
Halwe koekie (25g) suurdeeg
5ml Kremetart
5ml Wynsteensuur
5ml Fyn Gemmer
Meng al die bestanddele goed en giet in ‘n 5 liter houer. Bedek liggies en laat oornag staan. Giet die volgende oggend deur ‘n sif en bêre in skoon bottles in die yskas.
Die gemmerbier kan bedien word sodra dit lekker koud is.
COLA TONIC PONS: [BAIE LEKKER]
1 Suurlemoene, dun skywe gesny
2 groot Piesangs, skywe gesny
1 Pynappel, geskil en gerasper
1½ bot. Cola Tonic
2 liter Lemonade of Sprite
Voeg suurlemoene, piesangs, pynappel en cola tonic saam en meng.
Laat vir 3 ure staan. Sit in yskas.
Net voor opdiening, voeg die lemonade by.
KERS PONS:
1 liter grenadellasap
1 liter pynappelsap
2 liter mangosap
2 liter lemoensap
½ bottel Malibu likeur
½ bottel vodka
Meng en geniet.
WHITE SANGRIA:
Prepare this Spanish libation the day before for best flavor and add the chilled sparkling water just before serving. We use white Rioja wine, but any dry white wine will work.
Servings:12 servings (serving size: about 1 cup)
• 1/3 cup brandy
• 1/3 cup peach schnapps
• 1 1/2 tablespoons sugar
• 2 (750-milliliter) bottles white Rioja wine, chilled
• 1 lemon, thinly sliced
• 1 small navel orange, quartered and sliced
• 1 green apple, cored and sliced
• 1 ripe peach, peeled and sliced
• 1 (12-ounce) bottle sparkling water, chilled
1. Combine first 3 ingredients in a large pitcher; stir to dissolve sugar. Stir in wine and next 4 ingredients (through peach). Chill at least 2 hours or until cold.
2. Stir in sparkling water.
PYNAPPELBIER:
Ek neem gewoonlik sommer die skil van een pynappel en gooi so 3 liter warm water daaroor. Dan versoet ek dit na smaak. Ek maak dit gewoonlik taamlik soet, want dit is soos ons daarvan hou. Jy proe maar tot dit soet genoeg is. So kan jy dan bepaal wat die hoeveelheid suiker gaan wees wat jy gaan byvoeg. Dan laat 'n mens dit gewoonlik vir sowat 3 dae staan sodat dit nou kan gis. Ek versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi.
Dan is dit sommer binne 'n dag gereed om te drink. Gooi dit dan af van die skille, plaas in yskas om koud te word, en drink dit en geniet dit!!!
GOEDKOPER KITS CUPPACINO: [KOSPRAATJIES]
125ml Cremora lite verromer
60ml Nespray melkpoeier/Elite
60ml Nescafé kitskoffie
60ml strooisuiker [opsioneel - kan uitlos en later versoeter of suiker na smaak byvoeg]
Meng baie goed tot 'n FYN poeier met voedselverwerker. [Bamix/Thunderstick]
Hou 'n glasfles met deksel wat styf seël.
1 opgehoopte teelepel vir klein koffiebeker en 2 vir 'n groot beker.
VARIASIE:
Voeg 10ml kakao of 10ml kaneel by of beide, maar dan net 5ml van elk.
Maak sommer 'n hele klomp en gee as geskenk vir iemand in mooi botteltjie met etiket en die resep op gedruk.
KOFFIE MET ROOM:
6 t sjokoladepoeier
6 t koffiepoeier
8 kop kookwater
Room of Orley Whip
Meng sjokolade- en koffiepoeier.
Gooi kookwater oor en meng goed.
Sit teelepel styfgeklitste room bo-op in elke koppie.
VARIASIE:
Vir die grootmense kan jy dit 'n Irishkoffie maak of 'n ander geurtjie byvoeg soos dit jou behaag.
ROOMYSKOFFIE:
Sterk warm koffie
Koffie- of vanieljeroomys
Vul bekers 3/4 vol met warm swart koffie.
Vul verder met skeppie roomys.
Drink dadelik.
VARIASIE:
Vir die grootmense, gooi so knertsie brandewyn/rum of waarvan jy hou by, veral lekker in die Winter om die lywe warm te hou.
KOFFIE-EKSTRAK: [Meng vooraf tuis]
2 koppies bruinsuiker
1½ koppie moerkoffie
6 koppies kookwater
Smelt suiker oor lae hitte tot bruin soos koffie.
Voeg koffie by en kook vir 10 minute.
Voeg kookwater geleidelik by en kook vir 20 minute.
Syg deur en bottel.
EKONOMIESE KOFFIE: [Meng vooraf tuis]
1 kop koffiepoeier
2 koppies suiker [opsioneel as almal nie suiker gebruik nie]
2 koppies vetvrye melkpoeier/koffieverromer
Skud alles saam in 'n blik of glasbottel met styfpassende deksel.
Vir 'n geurige koppie koffie, gebruik 1 teelepel vol in 1 koppie kookwater.
VRUGTEDRANKIE:
2 k suiker
1 k aarbeie, stukkend gedruk
1 k piesang in skyfies gesny
Sap van 6 lemoene
2 k water
2 k grenadellamoes
1 gerasperde pynappel
2,5 liter sodawater
Maak 'n stroop deur die suiker en water vir 10 minute saam te kook. Syg dit dan deur en meng met al die ander bestanddele behalwe die sodawater. Verkoel en voeg die sodawater by net voordat dit bedien word.
GRIEKSE PONS: [ONBEKEND]
1 bottel vonkelwyn (750 ml)
2 bottels wit wyn (2 X 750 ml)
250 ml brandewyn (1 k)
4 liter sodawater
1 suurlemoen in dun skyfies
2 piesangs (fyn gekerf)
1 blikkie pynappelstukke (410 g) fyn gekerf met stroop
1 blikkie grenadellamoes (100 g)
Meng en verkoel.
Voeg koue sodawater by net voor bediening.
'N JELLIEDRANKIE VIR JELLIEBENE:
Bestanddele
1 pakkie groen jellie
’n halwe koppie vars gemmer, geskil en gerasper
’n halwe koppie heuning
die sap en skil van 2 lemmetjies of suurlemoene
1 liter bosbessie- of appelsap (ons het LiquiFruit se bosbessie-appelversnit gebruik)
500 ml sodawater of limonade
suurlemoenskyfies en vars mentblare vir versiering
Metode
Maak die jellie met 1¼ koppie kookwater aan en laat dit in ’n sopbord stol. Gooi die gemmer in ’n 2 liter-koeldrankbeker. Bedek die gemmer met die heuning en suurlemoensap en roer dit deeglik. Gooi die sap by en roer die mengsel weer.
Gooi 500 ml sodawater of limonade by vir vonkel. Sny die gestolde jellie in blokkies en gooi dit in die beker. Dit sal bo-op dryf. Versier die drankie met mentblare en suurlemoenskyfies. Onthou om die jelliepoeier deeglik te roer sodra jy die kookwater bygooi. Jellie wat so girts maak tussen jou tande, is nie lekker nie.
SPOORWEGKOFFIE/STASIEKOFFIE: [ONBEKEND]
Bestandele:
3 Koppies witsuiker
2 Koppies sterk moerkoffie (klaar getrek)
3 Koppies Kookwater
½ Teelepel sout
Metode:
Roer suiker oor lae hitte in kastrol tot gekarmaliseerd
Voeg moerkoffie by
Roer oor lae hitte vir 10 tot 15 min (om koffiesterkte te verhoog)
Gooi eerste 2 koppies kookwater by, bietjie vir bietjie (wees versigtig, kan vinnig oorkook) roer aan houdend vir 2 minute
Voeg dan res van kookwater by, bietjies bietjies..1/4 koppie op 'n slag, roer aan houdend.
Voeg sout by, roer goed deur
Laat goed afkoel.
Filter deur baie fyn siffie, of lappie om enige gemaalde koffie te af skei .
Wanneer goed afgekoel, bottel dit en bere in yskas.
Gebruik een teelepel kofffiestroop per koppie, halwe koppie kookwater en halwe koppie kookmelk...
Self beter met net gekookte melk.... aaahhhh boeretroos op sy beste...!!!
WARM ROOIWYNKELKIE:
Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi 57g suiker + 4 naeltjies by.
Verhit wyn – moet nie kook nie.
Drink warm.
DOM PEDRO MET SJOKOLADE EN NEUTE:
Smelt donkersjokolade en drup in ‘n dun straaltjie al in die rondte in vier wynglase.
Skep ‘n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas.
Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur.
Gooi in glase, drup nog gesmelte sjokolade oor en sit dadelik voor.
WARM SJOKOLADEDRANKIE:
2 porsies
500 ml melk
200 g melksjokolade (Lindt se ekstra fyn melksjokolade)
125 ml room, styfgeklop
Kakaopoeier, om bo-op te sif
Breek die sjokolade in blokkies en voeg by die melk in ‘n kastrol. Verhit saam oor lae temperatuur.
Roer totdat sjokolade gesmelt is.
Gooi in glase of bekers en skep styfgeklopte room bo-op.
Sif ‘n klein bietjie kakao oor.
SUNSET MARTINI:
Voeg 50 ml Smirnhoff Vodka by 50 ml Caribbean Sunset en 100 ml gaskoeldrank (Fanta pynappel)
Voeg kersielikeur by vir ’n dekadente twist en versier met ’n skyfie kiwivrug en glanskersies.
KAMP SJOKOLADE DRANKIE BêREMENGSEL:
Maak 25 koppies
BESTANDDELE:
1 box [20 koppies] droë melkpoeier
1½ pk [16 onse] koffie verromer
1 x 125g houer Nesquik cocoa mix
1 kop poeier suiker [kan weggelaat word as almal nie suiker drink nie]
Meng alles goed deur en bêre in lugdigte houer.
Bediening:
2 - 3 hoogvol tl in 'n beker.
Voeg kookwater by.
TROOSDRANKIE: [Rocco de Villiers]
Klop die koue met ‘n warm melkdrankie.
Roer ‘n eetlepel gekaramelliseerde kondensmelk by ‘n koppie warm melk, voeg ‘n blokkie van jou gunsteling sjokolade by, roer en geniet.
SKUIMKOFFIE:
500ml Sterk koffie
200ml Clover langlewende melk, louwarm
Warmsjokalade poeier
Suiker na smaak
METODE
Giet die koffie in twee koppies.
Skuim die melk met ‘n klitser.
Skep baie skuim in elke koppie, versoek na smaak en roer deur.
Skep die res van die skuim bo-op elke koppie koffie.
Besprinkel met warm sjokolade poeier.
SJOKOLADEMELK MET MALVALEKKERS:
50ml Sjokoladesous
50ml Clover vars volroom melk
Malvalekkers
METODE
Gooi sjokoladesous al om die binnekant van ‘n lang glas
Verhit die melk en giet in die glas
Versier met malvalekkers.
MEKSIKAANSE KOFFIE:
Melk, hoeveelheid per beker per persoon
1 t fyn kaneel
1 t Vanilla ekstrak
2/3 kop cocao
8 kop kookwater
1/3 kop instant koffie
Suiker na elkeen se smaak
Geklopte room
Kaneelstokkies vir garnering [opsioneel]
Meng eerste 3 bestaanddele in 'n pot en maak warm oor medium
hitte.
Roer die cocao in en meng goed.
Roer die water en koffie by en meng goed.
Verhit tot goed warm, maar nie kokend nie.
Skink in bekers en sit 'n lepel of so room bo-op.
Versier met kaneelstokkie of sprinkel met fyn kaneel.
WARM SJOKOLADE DRANKIE:
2 porsies
500 ml melk
200 g melksjokolade (Lindt se ekstra fyn melksjokolade)
125 ml room, styfgeklop
Kakaopoeier, om bo-op te sif
Breek die sjokolade in blokkies en voeg by die melk in ‘n kastrol. Verhit saam oor lae temperatuur. Roer totdat sjokolade gesmelt is. Gooi in glase of bekers en skep styfgeklopte room bo-op. Sif ‘n klein bietjie kakao oor.
SJOKOLADELIKEUR:
300 ml witsuiker
300 ml water
500 ml brandewyn
10 ml vanielje
1 ml amandelgeursel
30 ml kakao, opgelos in 'n bietjie kookwater
Plaas die witsuiker en die water in 'n kastrol en verhit, terwyl gedurig geroer word. Laat kook tot 'n dik stroop, ongeveer 6 minute lank.
Voeg die res van die bestanddele by en meng goed. Giet uit in 'n skoon bottel of fles, draai die deksel toe en bêre in 'n donker plek. Bêre sowat 2 weke lank voordat jy die likeur voorsit.
Lewer 600 ml likeur.
TOFFIEKARAMEL-LIKEUR:
1 x 397 g kondensmelk
1 x 250 ml vars room 250 ml brandewyn
5 ml gliserien
5 ml karamel-geursel
5 ml kitskoffiekorrels, opgelos in bietjie kookwater
5 ml kakao, opgelos in 'n klein
bietjie kookwater
Plaas al die bestanddele in 'n mengbak en klits tot goed gemeng. Giet uit in 'n skoon fles of bottel, draai die deksel toe en plaas in die yskas tot benodig. Lewer 500 ml likeur.
WARM SJOKOLOADE KITSMENGSEL:
Dis uiters bevredigend om hierdie poeier te meng – dit mag dalk oorspronklik voel of dit baie geld is om die bestanddele aan te koop, maar die eindproduk is werklik goedkoper as dit wat jy in die winkels koop. Dis baie heerlik om dié kitsmengsel in grootmaat te maak en in 'n lugdigte houer te bêre. Dis net so maklik om die warmsjokolade dan grootmaat in 'n kastrol op die stoof aan te maak – jy moet net jou maalsomme ken!
3 dele melkpoeier
3 dele versiersuiker
1 deel verromer
1 deel kakao
1 deel = 125 ml (½ koppie) maak 'n maklik hanteerbare hoeveelheid.
Meng al die bestanddele saam en hou in 'n lugdigte houer.
Om die warmsjokolade te maak:
Vir 1 beker: Verhit 'n ½ koppie (125 ml) melk en 'n ¼ koppie (62.5 ml) water in 'n kastrol.* Voeg 'n ¼ koppie kitsmengsel by. Meng deeglik met 'n draadklitser om dit lekker skuimerig te maak.
Dompel 'n marshmallow of twee in die beker, vir 'n ekstra spesiale bederf!
Die warmsjokolade word in die verhouding 1:3 (poeier:vloeistof) aangemaak. Jy kan die hoeveelhede van die melk en water na smaak aanpas. Dit hang net af van hoe melkerig jy daarvan hou.
CAIPIRINHA:
Here are 9 tips to make your caipirinha experience unforgettable. They were collected from interviews with barmen from all over the country:
1) You cannot make this drink in bulk. Make one at a time, or the volume will make the whole beverage bitter.
2) Use white sugar, not raw.
3) If possible, use clear cachaça of good quality, that should be poured after all the other ingredients. If you have access to some artisan brand, even better.
4) The lime should have a shiny and smooth skin – they have more juice.
5) Slice the lime in four or eight pieces and remove the seeds and the white line that lays in the middle. Use half a lime per cup. And keep a small slice to decorate the (short, wide) cup.
6) Be delicate when smashing the limes. You want to free all the juice, but you don’t want to break the peel.
7) In Brazil, we prefer to use ice cubes – it takes longer for the drink to become watery. In colder countries, such as Portugal, barmen tend to prefer crushed ice.
8) Mix it with a spoon or a bar spoon (the one with a very long handle). Some barmen also recommend avoiding the cocktail shaker, that might disintegrate the limes.
9) Don’t use a straw (even if it is frequently used in Brazil). Caipirinhas should be tasted with the whole mouth, not only the throat.
AARTAPPELWYN:
Skil 2 groot aartappels en rasper dit fyn.
Voeg daarby 5 liter louwarm water, 2 kg karamelsuiker, 1 kg rosyne, 350g koringkorrels, die fyngerasperde skil en sap van 2 groot suurlemoene asook 30g aktiewe droëgis.
Bedek die houer met 'n doek en laat die mengsel gis.
Roer dit af en toe.
Syg die mengsel na 3 weke deur en bottel die filtraat.
Die wyn sal na 'n maand helder word.
Gooi 'n bietjie witsuiker in elke bottel en kurk toe.
Die wyn is nou reg om gedrink te word, maar hoe langer dit ver-ouder, hoe lekkerder smaak dit.
WARM ROOIWYNKELKIE:
Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi 57g suiker + 4 naeltjies by. Verhit wyn – moet nie kook nie. Drink warm.
PERSKE KARRINGMELKDRANKIE:
Meng saam in ‘n groot glas 1 koppie verkoelde karringmelk en ‘n halwe koppie perskestroop. Voeg ‘n ¼t Angostura aromatiese bitter by en besprinkel met neut.
HEERLIKE PIENK KARRINGMELKDRANKIE:
2 kop karringmelk
1½ kop tamatiesap
1t worcestersous
2 druppels tobascosous
½t sout
Meng alles goed saam, verkoel en geniet.
DOM PEDRO MET SJOKOLADE EN NEUTE:
Smelt donkersjokolade en drup in ‘n dun straaltjie al in die rondte in vier wynglase.
Skep ‘n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas. Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur. Gooi in glase, drup nog gesmelte sjokolade oor en sit dadelik voor.
NAUGHTY BOY: [BAIE WOEMA]
1 1/2 oz Jagermeister® herbal liqueur
1/2 oz orange juice
1 oz Red Bull® energy drink
Fill Jagermeister first, then add orange juice, then add Red Bull.
ROOIBOSTEE CAPPACINO: [ONBEKEND]
1 kop rooibostee met stokkies
3 E suiker
3 k water
half t vanilla-geursel
kaneel
Smelt suiker tot ligbruin, voeg teeblare by en skroei 3 min. Voeg water by en prut 3 min. Laat afkoel en gooi deur sif, voeg vanilla by. Bêre die ekstrak in yskas. Vir een koppie tee. Half koppie ekstrak met kookmelk. Klits bietjie melk met bietjie room. (Ek gebruik my koffie plunger) sit bo-oor. Strooi bietjie kaneel en heuning oor. LEKKER!
ROOIBOSTEE GEMMERBIER:
3 liter sterk rooibostee
20 ml gis
750 ml suiker (3 koppies)
3 liter kouer water
30 ml fyngemmer
5 ml kremetart
150 ml rosyne.
Meng die tee en gis.
Voeg die suiker by tee en roer.
Voeg dan die water en gemmer by.
Voeg laaste die rosyne en kremetart by.
Laat staan vir 12 tot 24 ure tot die rosyntjies bo-op dryf en die mengsel begin gis.
Gooi deur ’n kaasdoek, bottel en sit in die yskas.
HUGO SE KRISTAL GEMMERBIER; [RSG]
Hugo soek al 25 jaar na hierdie resep. Hy het dit gekry, danksy RSG, by Hettie Le Roux van Bronkhorstspruit.
Bestanddele
Plantjie
56g bakkersuurdeeg (die blokkies)
1 koppie water
2 gelykvol teelepels suiker
2 gelykvol teelepels fyn gemmer
Kristalle
2 suurlemoene
2 koppies kookwater
2 koppies suiker
Bier
1 koppie kristalle
2 koppies suiker
2 teelepels gemmer
24 rosyne
8 koppies water
Metode
Plantjie
Sit suurdeeg in 'n glasfles.
Voeg die res van bestanddele by.
Hou die plantjie in die yskas.
Voer die plantjie vir 7 tot 10 dae elke tweede dag met 1 teelepel suiker en 1 teelepel gemmer.
Dreineer deur gaasdoek en hou die afsaksel. (Moenie die vloeistof weggooi nie!!)
Die afsaksel kan weer gebruik word. Dit word gevoed met 1 teelepel suiker en 1 teelepel gemmer (soos hierbo).
Kristalle
Neem nou die vloeistof wat jy afgegooi het en voeg die sap van 2 suurlemoene, 2 koppies kookwater en 2 koppies suiker by.
Roer tot die suiker opgelos is.
Vul aan met water tot daar 4½. liter vloeistof is.
Gooi in bottels.
Laat staan oop vir 2 uur en skroef dan toe.
Wanneer die kristalle klaar gevorm is en jy wil nie die suurlemoen water gebruik nie, kan jy jou bier maak. (Gooi dit deur gaasdoek om kristalle te bekom).
Bier
Meng al die bestandele en gooi in bottels.
Dis reg vir gebruik ná 2 dae.
SUURLEMOENBIER:
Mens hoor altyd van Gemmerbier of Pynappelbier, maar wie het al hierdie probeer?
Bestandele:
800g (4 x 250ml) suiker
1l kookwater
1l kouewater
Gerasperde skil en sap van 3 suurlemoene
15ml Kremetart
1 koekie (20g) saamgepersde suurdeeg, verkrummel of, 10g (12.5ml) aktiewe droë suurdeeg
Metode:
Voeg die suiker by die kookwater en roer totdat die suiker gesmelt het.
Voeg die koue water, suurlemoenskil; en -sap, kremetart en suurdeeg by en meng.
Gooi dit in bottels.
Laat dit 3 uur lank by kamertemperatuur staan en plaas dit dan in die koelkas.
BOERETROOS MET KONDENSMELK: [RESEPTE: Nettie Pikeur FOTO'S: Ruvan Boshoff]
Intussen stoom die keteltjie al reeds op die vuur en jy't iets nodig om die ergste soetheid mee af te sluk.
Jy benodig
sterk swart koffie
1 blikkie kondensmelk
Só maak jy
Kap twee gaatjies oorkant mekaar in die blikkie se deksel.
Skink ’n beker stomende swart koffie.
Gee die koffie ’n goeie roer met ’n teelepel, sodat dit ’n draaikolkie in die middel maak.
Skink nou ’n dun straaltjie kondensmelk in die draaikolk en kyk hoe jou swart kwagga wit strepe op kry!
WegSleep sê
Kondensmelk is die ideale twee-in-een kopie. Jy’t nie ’n yskas nodig om die melk vars te hou nie, en ook geen irritasie van suikerkorrels op die tafelblad nie.
MY WENK:
Koop die beste koffie uit deur vir jou House of Coffee se VIP GOLD en House of Coffee se ITALIAN-koffie te koop. Meng die twee, sit in lugdigte houer of hou dit in jou yskas. Beter koffie as dit gaan jy nie maklik kry nie. [Beide te kry by Checkers in bone of klaar gemaal @ R39-95 elk.]
SWEETO GEMMERBIER:
Baie maklik en proe nes ouma sin!
1 botteltjie Sweeto (200ml)
2 koppies suiker
8 liter lou water
1 25g koekie saamgeperde suurdeeg
2 stokkies kaneel
2 hande vol rosyntjies
Los die suiker en die suurdeeg in die lou water op. Voeg die res van die bestanddele by en roer goed. Laat vir 24 uur op 'n warm plek staan. Gooi deur 'n moeselien doek, verkoel en drink. Pasop weereens om nie die bottel in die gistings proses toe te kurk of toe te draai in. Sit eerder 'n stukkie plastiek sak liggies oor.
PYNAPPELBIER:
Een pynappel en gooi so 3 liter warm water daaroor.
Versoet na smaak. So word bepaal wat die hoeveelheid suiker gaan wees wat bygevoeg gaan word.
Dan laat 'n mens dit gewoonlik vir sowat 3 dae staan sodat dit nou kan gis. Versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi. Dan is dit sommer binne 'n dag gereed om te drink. Plaas in yskas om koud te word.
BATSEBA SE MEKTERT: [ONBEKEND]
1 blik kondensmelk
1 blik ideal melk
1/2 bottel Vodka
Meng alles baie goed saam en gooi in 'n mooi bottel.
Bêre in yskas.
Gooi in shotglasies en sprinkel kaneel oor voor jy dit bedien.
OUDTYDSE GEMMERBIER:
15 liter water
1 koppie gemmer (gekneus)
1 koppie rosyne (gekneus)
Halwe pakkie kremetart
1 pakkie sitroensuur
1 pakkie kits-suurdeeg of 'n halwe koekie
12 Koppies suiker
Meng alles, maak toe.
Laat staan tot al die rosyne bo dryf.
Gooi deur 'n sif en dan in bottels.
Bedien yskoud.
HEERLIKE VINNIGE DORSLESSER:
Lewer 2,5 liter
Bestanddele:
2l limonade
500 ml vars suurlemoensap
6 skyfies suurlemoen
ys
vars kruisementblare
Metode:
Meng al die bestanddele saam en bedien yskoud.
HOMEMAKE DRINKABLE YOGURT:
I make my own drinkable yogurt in a glass or plastic drink shaker. Combine 2 cups of any yogurt (blended, fat free, sugar free, any kind!) with enough milk to smooth it out and shake a few times. This will serve 3-4. Add more milk to get desired consistency. Serve or store in refrigerator.
To pack for a lunch, use a sturdy plastic beverage container, or save those single-serve chocolate milk bottles with lids, run thru dishwasher, and serve in those.
Finally, here's a super hint:
You can FREEZE this drinkable yogurt in ice cube trays. Add a toothpick and you have a yummy popsicle or fun cubes to use in milk or more yogurt drinks or shakes. Enjoy!
CHOCOLATE BANANA SMOOTHIES:
2 tbsp. cocoa mix
1 c. frozen whipped topping, thawed
2 ripe bananas, sliced
8 chocolate sandwich cookies, crumbled
In a medium bowl, stir cocoa and whipped topping. Fold in sliced bananas and half of the crumbled cookies. Divide into 4 serving dishes, garnish with remaining cookie crumbs. Refrigerate until serving time.
SHERBET SMOOTHIES:
2 pts. lemon sherbet, softened
1 1/2 c. cold milk
2 c. frozen fruit, such as peaches,
blueberries or raspberries
In blender or food processor, combine all ingredients. Blend until smooth. Serve immediately in chilled glasses. Makes 6 to 8 servings.
FRUIT SMOOTHIES:
4 c. skim milk
2 c. fresh fruit (washed and cut up,
hulled, peeled, or pitted as
necessary
Sugar to taste (start with 1 tbsp.)
Dash vanilla (optional)
Combine all ingredients in a blender and mix until smooth. Taste for sweetness (add a bit more sugar if necessary). Strain if desired and serve over ice cream or mix in blender with 2 cups of ice. The fresh fruit used can be bananas, berries, melons, peaches, or mangoes. Makes 4 servings.
ORANGE SMOOTHIES:
1 c. orange juice, other flavor will do
1/2 c. yogurt, plain or vanilla
1 banana
Combine ingredients in a blender. Blend until smooth. Serve. Be creative, change any or all the ingredients for a variety of flavors.
STRAWBERRY SMOOTHIE:
2 c. vanilla ice cream
1- 1/2 c. strawberries
2 tbsp. sugar
2 tsp. lemon juice
2 c. crushed ice
Combine in blender and process until smooth. Serve immediately. 4 cups.
PINA COLADA SMOOTHIE:
1/2 c. chilled skim milk
1/2 tsp. coconut extract
1/4 ripe banana, peeled & frozen
1/4 c. pineapple chunks, frozen
2-3 ice cubes
In blender combine milk and extract with blender running. Add banana and pineapple. Add ice cubes, one at a time. Blend until smooth. Makes 1 serving.
KAHLUA SMOOTHIE:
1 pt. vanilla ice cream
1/3 c. creme de cacao
1/3 c. kahlua
Combine ingredients in blender and process until smooth. Serve after dinner.
PINEAPPLE SMOOTHIE:
1 c. orange juice
1 (8 oz.) can crushed pineapple, undrained
2 med. bananas
2 tsp. sugar
1 (8 oz.) carton plain yogurt
1 c. crushed ice
Combine all ingredients except yogurt in blender; process until smooth. Add yogurt and process until blended. Serves 4. Garnish with a pineapple stirrer.
BLACKBERRY SMOOTHIE:
1 c. cold milk
1/2 c. fresh or frozen blackberries
1-3 tbsp. sugar
Ice cubes
Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.
BANANA RASPBERRY SMOOTHIE:
2 ripe, med. Dole Bananas, peeled
1-1/2 c. Dole Pure & Light Country
Raspberry Juice, chilled
1 c. frozen vanilla yogurt, softened
1 c. Dole Fresh or frozen Raspberries
Place all ingredients in blender. Process until smooth. Makes 2 to 3 servings.
ICE CREAM EGG NOG: [COOKS.COM]
12 eggs, separated
12 tablespoons sugar
12 tablespoons rum (3/4 cup)
12 tablespoons whiskey (3/4 cup)
1 1/2 pints heavy or whipping cream, whipped
1 1/2 to 2 quarts good quality vanilla ice cream
1/4 teaspoon freshly grated nutmeg
Use only a high quality ice cream for this recipe; bargain brands contain too much air and chemicals. Read the label! French vanilla flavor also works well.
Beat egg yolks until light and fluffy using the wire whisk attachment of an electric mixer. Gradually add sugar, beating until light. Slowly pour in rum and whiskey while beating on low speed. Add nutmeg.
Separate eggs and beat until stiff peaks form. Fold in. In a chilled bowl of an electric mixer, beat heavy cream until whipped (a tablespoon of vanilla/rum can be added to flavor the cream). Gently fold the whipped cream into the egg nog.
Serve well chilled in a large punch bowl with dollops of ice cream. Have spoons available.
SJOKOLADE EN KOFFIE SOMERDRANKIE: [DIE NATHANIëL TAFEL]
JY BENODIG
200g swartsjokolade, grofweg gekap
2 koppies moerkoffie reeds gemaak met melk
4 e koffie likeur
ys
METODE
Plaas die sjokolade in 'n hittebestande bakkie oor 'n pot pruttende water. Roer totdat dit gesmelt het. Laat 'n bietjie afkoel. Meng 2 koppies moerkoffie in die gesmelte sjokolade en klits om te meng. Voeg koffie likeur by en meng. Breek ys effens in ‘n sak en plaas gebreekte ys in ‘n glas. Gooi afgekoelde sjokolade mengsel oor ys in die glas.
CUSTARD APPLE MILKSHAKE:
Total Time: 20 mins (15 mins for deseeding the custard apple rest for making)
Serves: 3 to 4 people
Ingredients:
1.2 cups custard apple pulp or use any apple pulp with a few drops of vanilla essens
2.2 tbsp vanilla powder (optional) or use vanilla pudding powder
3.2 cups chilled milk
4.3 tbsp grated jaggery (optional)
5.few ice cubes
Method:
Very important remove the seeds of custard apples. It’s a heavy task to do . Once your pulp is ready. Your milkshake will be ready in just 4 to 5 mins.
Combine cold milk, custard apple pulp, vanilla powder and grated jaggery if using. Grind all into a processor.
Grind until all blends well. Add some ice cubes and blend again.
Check the consistency I like my milkshake thick. If you want thin consistency add little more milk.
Serve chilled in glasses. Top with choco candies Or just gulp it.. slurp slurp
How To Eat Custard Apples
The easiest way to eat custard apples is to just cut in half or pull apart with your hands and use a spoon to scoop out the flesh to eat. Try adding a little lime juice for a complementary flavour. The taste of a custard apple has been described as like sweet custard mixed with cooked apple or pear flesh. The flesh closest to the skin can be a little bitter, as is the central spine, so avoid this area if you prefer sweeter fruit.
Ripe custard apples have pale green skin and yield to gentle pressure and taste sweet and juicy with an aromatic flavour. Ripen darker green fruit at room temperature, once ripe store in the fridge and eat within two days.
There are many other ways to eat custard apples and enjoy the fruit. Here are some of the suggestions the BuyFruit team love....
Make a puree of the flesh by either blending/food processing or pushing the custard apple flesh through a sieve with a wooden spoon, discarding the seeds and any overly fibrous parts.
The puree is then ideal for making or adding to sorbet, ice cream, yoghurt or baking in muffins and cakes. How about a custard apple daiquiri – in a food processor combine the puree of half a custard apple with 45ml white rum, 30ml orange liqueur, 30ml lime juice and a handful of crushed ice.
For a warm treat, try stirring some de-seeded segments into a green chicken curry in the last few minutes of cooking.
The Australian Custard Apple Growers Association has some fabulous recipes on their website, including Chicken with Custard Apple Sauce; Caramelised Custard Apple Bruschetta; Custard Apple Cream and many more. Open up a custard apple and a new taste experience!
Buying whole trays and boxes is ideal for homes, day-care centres, school tuckshops, offices and workplaces, aged care facilities and sporting clubs and groups.
JELLO SHOTS: [how to be awesome]
I love Jello shots. I love them because they’re not something you can get everyday so that makes them extra special. Plus, they are delicious! So I decided to make a batch this weekend to take to the Buffett concert. It was my first time making Jello shots so I wanted to keep it basic. But there are many fancy recipes out there on the information superhighway if you are a skilled Jello shot chef.
The basic recipe to make any vodka/Jello flavor shot you want is this:
1 Packet of Jello [jelly]
1 cup of water
1 cup of vodka
METHOD:
You follow the basic Jello directions–
Boil the water, mix the Jello in, dissolve Jello for 2 minutes, then stir in the cup of vodka. I doubled the recipe– I used a big box of Jello and 2 cups of water/vodka, which made about 30 shots.
I used Watermelon Smirnoff Twist Vodka mixed with Strawberry Jello. I wanted watermelon Jello but they didn’t have it. These were yummy nonetheless, and quite strong.
Also, so you don’t have to trek all over the city looking for portion cups because you are not lucky enough to still work in a restaurant, head to Party City or any other party store for the disposable cups. They literally sell them as “Gelatin Shot Glasses.”
The website I found listed awesome shot ideas– everything from a Mimosa to a Jagerbomb Jello shot.
What I did NOT find was a Jello shot using my fave, Goldschlagger. Probably because cinnamon doesn’t mix with fruity Jello. I was thinking about it and you could technically make a Schlagger Jello shot using the clear basic gelatin that is used for baking. It would look cool cuz you could see the flecks of gold… but it would taste like cinnamon gelatin. Probably not that tasty… Do they make apple Jello? That would be good, a cinnamon apple shot! Apple Jello doesn’t sound familiar though…
I’m gonna make another batch for Phish on Tuesday… maybe I’ll give those Schlagger shots a whirl after all. Those hippies won’t even know what hit ‘em!
MILK PUNCH: [ COOKING LIGHT]
This old-fashioned drink is reminiscent of decadent egg custard. You can easily double or triple the speedy recipe to serve a bigger crowd.
Servings:12 servings
ingredients
•8 cups 98% fat-free vanilla ice cream
•3/4 cup bourbon
•4 teaspoons vanilla extract
•½ teaspoon ground cinnamon
•½ teaspoon freshly grated nutmeg
•4 teaspoons bittersweet chocolate, grated
directions
Combine first 5 ingredients in a blender; process just until smooth. Pour ½ cup ice cream mixture into each of 12 glasses; sprinkle each serving with about ¼ teaspoon chocolate.
Serve immediately.
CAMP COCOA MIX RECIPE: [This recipe from CDKitchen for Camp Cocoa Mix serves/makes 25 cups mix]
Serves/Makes: 25 cups mix
INGREDIENTS:
1 box (20 cup size) dry milk powder
1 1/2 jars (16 ounce size) coffee creamer
1 large can Nestles Quick cocoa drink mix
1 cup powdered sugar
PREPARATION:
Mix ingredients together in a large pot or dishpan. Store in containers with tight fitting lids.
To Serve:
Add 4 heaping Tbsp of cocoa mix to a cup. Add hot water and stir. Note: I buy one of the 56 oz cans of Nestles Quick and use half for each batch I make.
NUTRITION:
82 calories, 0 grams fat, 13 grams carbohydrates, 7 grams protein per 4 tablespoons of mix. This recipe is low in fat.
FIRESIDE COFFEE MIX: [CDKitchen]
Serves/Makes: 25 cups
Ready In: < 30 minutes
Ingredients:
2 cups nondairy coffee creamer
1½ cup hot cocoa mix
1½ cup instant coffee (regular or decaf)
1½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Directions:
Combine all ingredients in a large bowl, stirring well. Store in an airtight container.
To make 1 serving: spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug. Add 1 cup boiling water, stir until well blended.
NUTELLA HOT CHOCOLATE: [SOURCE UNKNOWN]
Ingredients
4 cups whole milk
½ cup Nutella
mini marshmallows or whipped cream
Instructions
1.In a medium sauce pan over medium-low heat, whisk together milk and Nutella until the Nutella is melted and milk gets nice and warm.
2.Serve in mugs and top with marshmallows or whipped cream. Makes 4 servings.
3.This can be made ahead of time, cooled, and stored in the fridge. Reheated on the stove or microwave in individual mugs. If microwaving, reheat each cup for about 1 minute.
SPARKLING PINEAPPLE, MINT JUICE: [TO DIE FOR!]
Ingredients:
1 fresh pineapple, peeled and chopped (save a few slices to garnish if desired)
1/4 cup (one small handful) fresh mint
A few teaspoons of honey or your sweetener or choice (optional)
1 liter bottle of sparkling water or club soda
Crushed ice, to serve
Directions:
Place pineapple, mint and sweetener (if using) in a high speed blender or food processor. Process until smooth. Pour into tall glasses, top with crushed ice. Add sparkling water or club soda to top. Serve immediately garnish with mint or pineapple slices if desired.
THICK HOT CHOCOLATE:
Ingredients
2 cups plus 2 tablespoons half-and-half
2 ounces bittersweet chocolate, finely chopped
1 tablespoon granulated sugar
3 teaspoons arrowroot (can be replaced with 1.5 tbsp all-purpose flour or .75 tbsp cornstarch)
1 tablespoon granulated sugar
Preparation
1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot in a small bowl, whisking until smooth.
2. Place the remaining half cup of half-and-half in a small saucepan over medium heat. Bring to a simmer.
3. When the half-and-half begins to bubble around the edges, whisk in the sugar.
4. Whisk in the arrowroot mixture until the half-and-half slightly thickens (usually less than a minute).
5. Remove from the heat and quickly whisk in the chocolate until smooth.
6. Pour into cups, top with a pinch of orange zest, and serve immediately.
Servings: 4
HEERLIKE VINNIGE DORSLESSER: [BRON ONBEKEND]
Lewer 2,5 liter
Bestanddele:
2l limonade
500 ml vars suurlemoensap
6 skyfies suurlemoen
ys
vars kruisementblare
Metode:
Meng al die bestanddele saam en bedien yskoud.
HANNO SE YSTEE :
‘n Baie lekker en gesonde alternatief vir koeldrank. En dit pas die sak ook goed.
1 liter kookwater
8 rooibosteesakkies
1-2 koppies suiker
2-3 liter koue water en ysblokkies
1 liter Liquifruit
Suurlemoensap
MAAK DAN SO :
Gooi 1 liter kookwater in ‘n pot saam met die teesakkies.
Laat dit vir 10min kook tot dit baie sterk getrek is.
Haal die sakkies uit en gooi die suiker by (1 tot 2 koppies afhangend van hoe soet jy daarvan hou).
Roer tot die suiker opgelos is.
Gooi ysblokkies by om die temperatuur af te bring en vul op met koue water tot op ‘n totaal van 4 liter altesaam.
Gooi dan die Liquifruit van jou keuse (ek verkies Appel) by, en dan suurlemoensap na smaak.
Lewer altesaam 5 liter ystee.
As jy van ‘n sterker en soeter ystee hou, verminder die water met 1 liter, sodat daar altesaam 4 liter ystee is
GEMMERBIER MET SKOP: [PETERJASIE]
20ml gemaalde gemmer
10 liter lou water
1.6kg wit suiker
150g rosyne
10g aktiewe droëgis
10ml kremetart
10ml wynsteensuur
Metode:
Voeg die gemmer by die water en suiker en roer tot die suiker opgelos is.
Voeg die res van die bestanddele by
Giet die mengsel in 'n plastiekemmer met 'n deksel en laat dit 24 uur lank gis.
Syg die bier daarna deur en giet die filtraat in gesteriliseerde bottels. Moenie die bottels te vol maak nie.
Plaas 2-3 van die rosyne in elke bottel en draai die proppe lossies vas.
Laat die bier 'n dag of twee by kamertemperatuur gis voordat dit in die koelkas bewaar word.
CHILI CHOCOLATE VODKA: [KLINK LEKKER]
Chilli and chocolate make for a clever way of infusing flavour in spirits.
Less than 15 minutes
Serves: 6
Main Ingredients
200 grams dark chocolate
2 tsp dried chillies
500 ml vodka
METHOD:
•Melt dark chocolate over hot water and stir in dried chilli flakes.
•Pour into a bottle containing 500ml vodka.
•Shake well before serving.
SHERBET MARGARITAS:
Don’t like the taste of salty rims? Decorate your margarita glass with some sherbet instead.
Less than 1 hour
Serves: 4
INGREDIENTS:
180 ml PnP icing sugar
5 ml citric acid
5 ml bicarbonate soda
125 ml tequila
125 ml PnP lemon juice, or lime juice
1 dash sugar syrup, to taste
METHOD:
•Mix icing sugar with citric acid and bicarbonate of soda to make sherbet.
•Mix tequila with lemon or lime juice and sugar syrup to taste.
•Place sherbet in a saucer and use syrup to lightly wet the rim of each glass.
•Make sure it’s not too wet or sherbert will become fizzy.
•Dip glasses in sherbet to coat rims.
•Carefully spoon crushed ice and a few lemon slices into each glass and pour over margarita mix.
Good idea
•Make sugar syrup to sweeten cocktails by boiling together equal parts of sugar and water for 10 minutes.
GEMMERBIER: [BRON ONBEKEND]
Hierdie resep is al vanaf 1975 in gebruik in ons familie. En nog altyd ‘n wenner in die somer. Maklik en goedkoop om te maak. Proe net soos ouma s’n maar sonder die baie werk.
17 liter water
2,5kg suiker
3 eetl fyn gemmer
1 eetl droë gis (korrels)
1 – 2 handevol (pit)rosyne
SO MAAK JY:
Gooi alles bymekaar in 20 liter emmer met deksel. Roer tot suiker opgelos is. Sit deksel op. Laat staan oornag. Rosyne moet bo-op dryf – dan is dit reg!).
Gooi in bottels, MOENIE BOTTELS SE PROPPE TE STYF OPDRAAI NIE!!!!!
Maak 18 liter gemmerbier.
GUAVA MANGO FRUITSHAKE: [SPUR COPYCAT RECIPE uit AMERICAN COPYCAT RECIPES]
Ingredients
1 cup peeled, chopped guava
1 mango, peeled, chopped
¼ cup sugar
1 tablespoon coconut cream/condensemilk
1 lemon, juice only
2 cups low-fat milk
½ cup crushed ice
Mint sprigs, for garnish
Directions
Put all ingredients, except mint, into blender.
Puree until well blended.
Serve with sprig of mint.
MY WENK:
Gooi sommer handvol aarbei ook by....heerlik wanneer dit yskoud bedien word.
RIA SE GEMMERBIER:
5cm stuk gemmerwortel geskil en gekneus...kook dit vir so 10 min in 1 liter water...voeg nog 4 Liter kouewater by...4 kop witsuiker.. 12,5 ml kremetart...7ml bloubierpot pakkie gis..dis die groter kitsgissakkie...handvol rosyne gekneus met pitte... Roer alles tot suiker gesmelt is..Laat staan 12 ure, syg deur kaasdoek en bottel. Voeg van die rosyne in elke bottel. Jy kan die afsaksel/moer vir 'n volgende keer be're as 'plantjie'. Die volgende brousel is dan sterker, voeg weer alles net by die 'plantjie'..hou in yskas...
GINGER BEER TWO WAYS: [By Sprott On]
The one on the left is the original recipe and the one on the right is my Thai flavour Homemade and so easy to do; music to your ears, then read on.
This is so much fun and you get the results really quickly. The best bit is, the recipes I’ve included are just a guide, so you can mess around with these and experiment to suit your own tastes; add different flavours, less sugar, more sugar, ferment it for longer, etc!
This recipe is based on the Hugh Fearnley-Whittingstall’s recipe form one of his many TV series. There are two recipes here and even a cocktail for good measure.
We did a tasting at home with friends and Anne who doesn’t normally like ginger beer liked the Thai version. I’ve included the Thai and the traditional so you can make your own mind up or do what I recommend and make both!
THAI GINGER BEER: [ok, there is no ginger in this, but you get the point]
Ingredients – makes 2 litres
•2 litre plastic bottle (clean)
•¼ teaspoon brewer’s yeast or baker’s yeast
•125g caster sugar
•125g palm sugar
•1 ½ tbsp finely grated fresh galangal [is a lot like ginger]
•Juice of 1 lime
•1 hot red chilli (your choice)
•1 kaffir lime leaf
•1 stalk of lemongrass, white part with tough outer layers removed.
Instructions
1.First of all, DON’T use a glass bottle for safety reasons. The mixture produces gas so obviously there is risk that the bottle could explode when fermenting. So it’s best to use plastic rather than risk an exploding glass bottle.
2.Using a funnel, add the yeast to the bottle and then the caster sugar and palm sugar.
3.Chopped up the chilli and lemongrass and grind together in a pestle and mortar with the galangal, kaffir lime and the lime juice. If you don’t want to use a pestle and mortar you could blend it. I do think you get more flavour if you do one of these, rather than just chop the ingredients up.
4.Pour the galangal mixture through the funnel into the bottle. Now fill the bottle about ¾ full with water, put the cap on and shake the bottle until all the sugar is dissolved. I used lukewarm water rather than cold to get the fermenting process going. Don’t use hot water as it may kill the yeast.
5.Top up the bottle with water, leaving a 2.5cm gap at the top, to allow for the beer to expand whilst fermenting. Put the cap on the bottle tightly, and then place it somewhere warm.
6.Leave it for about 48 hours. Once the bottle feels very hard and has no give in it, your beer should be ready. Check the bottle regularly to see how much gas is building up and if required release some of the gas. The last time I made this, the weather was warm and the bottle had become very hard over the first night. I ended up releasing a little pressure 3 times within the 48 hour period.
7.Place the bottle in the fridge for several hours to stop the yeast working. Once the beer is thoroughly chilled, pass it through a fine sieve and serve. I decanted my beer into two 1 litre glass flip top bottles after it was thoroughly chilled to store it using a tea sieve and a funnel.
You should end up with a great looking rose coloured beer with the fragrant flavours of Thailand. Use it as you would a traditional ginger beer.
Now for the traditional for ginger beer recipe.
TRADITIONAL GINGER BEER:
Ingredients – makes 2 litres
•2 litre plastic bottle (clean)
•¼ teaspoon brewer’s yeast or baker’s yeast
•225g caster sugar
•2 tbsp finely grated fresh root ginger
•Juice of 1 lemon
•1 tablespoon honey
Instructions
1.First of all, DON’T use a glass bottle for safety reasons. The mixture produces gas so obviously there is risk that the bottle could explode. So it’s best to use plastic rather than risk exploding a glass bottle.
2.Using a funnel, add the yeast to the bottle and then the sugar.
3.Mix together the grated ginger, lemon juice and honey.
4.Pour the ginger mixture through the funnel into the bottle. Now fill the bottle about ¾ full with water, put the cap on and shake the bottle until all the sugar is dissolved. I tried to use lukewarm water rather than cold to get the fermenting process going. Don’t use hot water as it may kill the yeast.
5.Top up the bottle with water, leaving a 2.5cm gap at the top, to allow for the beer to expand whilst fermenting. Put the cap on the bottle tightly, and then place it somewhere warm.
6.Leave it for about 48 hours. Once the bottle feels very hard and has no give in it, your beer should be ready. Check the bottle regularly to see how much gas is building up and if required release some of the gas. The last time I made this, the weather was warm and the bottle had become very hard over the first night. I ended up releasing a little pressure 3 times within the 48 hour period.
7.Place the bottle in the fridge for several hours to stop the yeast working. Once the beer is thoroughly chilled, pass it through a fine sieve and serve. I decanted my beer into two 1 litre glass flip top bottles after it was thoroughly chilled to store it using a tea sieve and a funnel.
And there you are two really easy home hooch recipes, enjoy and remember that they are alcoholic.
The one on the left is the original recipe and the one on the right is my Thai flavour
I did promise you a cocktail recipe and again, dead easy. This is a version of a Dark ‘n’ Stormy. I say a version, as my understanding is that a Dark ‘n’ Stormy is classically made with non alcoholic ginger beer….oops. I also tend to use a gold/amber rum and not black rum for this, however use what you prefer.
As you’ve gone to all this trouble (ok, not that much trouble) to make this top quality beer, make sure you use good quality rum. I’ve been using Mount Gay or Tanduay 15yr old rum. The Tanduay is from the Philippines and I don’t think it is readily available in Australia. The point is, use something good.
Ingredients – makes 1
•1 wedge of lime
•1 measure Rum
•3 to 4 measures of Homemade Ginger Beer
•Ice
Instructions
1.Add ice to glass
2.Squeeze lime wedge and add to glass
3.Add Ginger Beer
4.Add Rum
As with any cocktail, use the above as a guide, you may want more of one of the above ingredients. Adding the rum last creates a kind of cloud affect in the ginger beer, making it look stormy!
I’ve tried this with the Thai Ginger Beer and it works, although my preference is towards the original recipe for this drink.
C’mon people get your ginger beer on and let me know what you think. Hopefully you’ll see how much better it is than any shop bought variety. I reckon alcoholic ginger beer could be the next cider…..you never know! I must go as I’m expecting a phone call from the big brewers on a business offer!
Top Tip
•Don’t use really young ginger, it doesn’t have the kick of the older gnarly lumps.
Lekker PONS resep vir die ekstra warm dae! [BRON ONBEKEND]
12 rooibos teesakkies
Mango ekstrak ( Halls die groot bottel )
As jy soet smaak wil hê : 12 liters lemonade
Andersins 6 liters lemonade en 6 liters sodawater
6 suurlemoene ( in skyfies gesny )
SO MAAK JY:
Halfveer als as jy bv 10 liter wil aanmaak.
Trek die tee met kookwater vir so 5 minute.
Baie Sterk. Gooi in ‘n 20 liter emmer alles bymekaar.
Maak dit aand voor die tyd sodat geure lekker meng en staan.
Meng en proe en gooi by wat jy dink kort.
Bedien yskoud ….hmmmmnnnn
Smaak verskil mos………hahahaha
POMELO VERFRISSER: [BRON ONBEKEND]
Bedien 1
Voorbereiding: 3 minute
250 ml Riesling witwyn
125 ml vars pienk pomelosap
60 ml Campari
Tonikum na smaak
En versuikerde pomeloskil vir versiering.
SO MAAK JY:
-Skink die Campari, wyn en sap oor ys en vul die glas met tonikum na smaak.
-Versier met die versuikerde pomeloskil en bedien dadelik saam met groen olywe en Grissini broodstokkies om die aand behoorlik mee af te skop!
RASBERERRY AND GINGER COOLER: [PICK N PAY]
A refreshing combo of raspberries and ginger beer is perfect for a summer's eve.
Less than 15 minutes
Serves: 2
MAIN INGREDIENTS:
110 grams PnP raspberries
1 knob ginger pieces, finely sliced
1 bottle PnP ginger beer
HERE'S HOW:
Tip a punnet (110g) of PnP raspberries into a jug and mash with the end of a rolling pin.
Finely slice a 4cm knob of ginger and toss into jug.
Top up with chilled ginger beer and serve over ice.
Add a splash of gin (optional).
BANANA COCA SMOOTHIE:
1 banana, peeled and sliced
1/2 cup cherries, pitted and halved
4 bok choy leaves, chopped [kan baby spinach leaves gebruik]
1-inch slice of fresh ginger
1 cup nut milk (almond milk)
1 tablespoon cocoa powder
HERE’S HOW:
Mix all ingredients in a blender and blend until smooth.
You can add honey to sweeten the drink.
Serve immediately.
Serves 1
HOMEMADE EGGNOG: [Adapted from an Alton Brown recipe]
Ingredients:
4 egg yolk
1/3 cups sugar, plus 1 Tablespoon
2 cups whole milk
1 cup heavy cream
1/3 cup brandy or bourbon (optional - sort of)
1 Teaspoon fresh nutmeg
4 egg whites
DIRECTIONS:
1) Separate your yolks and whites for four eggs.
2) Put the whites in the fridge and start with your yolks. Whisk yolks until they are light in color. Add in sugar and continue to mix or whisk.
3) Now combine your milk, cream and nutmeg in a medium saucepan and put it on medium heat. If you don't want to pasteurize your yolks, skip this step entirely. Heat this to just below boiling temperature. Probably around 170 degrees. You shouldn't be able to keep your finger in it.
4) To temper the yolks, slowly drizzle in a cup of the hot liquid into your eggs. Keep mixing the yolks while you do this.
5) Then once your cup of hot liquid is mixed in with your yolks, your yolks will be up to temperature and you can slowly add them back to your saucepan.
6) Return to medium-low heat until it reaches 160 degrees. Keep whisking it and it will only take a minute or two. You can then be assured that your eggs are safe. Add in your brandy if you are using it and stick the mixture in the fridge to chill out.
7) Meanwhile, whisk egg whites until light and fluffy. They should hold stiff peaks. Whisk in an extra tablespoon of sugar to help them out.
8) Fold egg whites into the yolk base.
9) Serve chilled eggnog with cinnamon.
The first thing you need to do is separate your yolks. They make tools for this, but I would include that in my ever-growing list of useless kitchen appliances. Just break the egg in half and slowly roll the yolk back and forth between the two shell halves. Do this over a tiny bowl to catch the white.
Then pour the yolk in one bowl and the white in another. Now. Why can’t you just do all of the eggs over one bowl and catch all the whites at once? You can if you are a gambler. Because if just one drop of yolk infects your whites you have to start all over. They will never whip up. Why? Because fats and whites don’t mix. It’s science. I know because I’m a gambler.
Put the whites in the fridge and start with your yolks. If you don’t have a mixer then get your favorite whisk, but man you are going to have a tired forearm by the end of this. Once you mix for a few minutes, you will notice that the yolks lighten a bit in color and grow in volume.
Then slowly add in your sugar and keep mixing. After a few more minutes you will have a lovely pale mixture that is airy and beautiful.
Look at the change in color. It’s darn good.
Now combine your milk, cream and nutmeg in a medium saucepan and put it on medium heat. If you don’t want to pasteurize your yolks, skip this step entirely. Heat this to just below boiling temperature. Probably around 170 degrees. You shouldn’t be able to keep your finger in it.
Not quite boiling.
Then for the tempering part. Slowly drizzle in a cup of the hot liquid into your eggs. Keep mixing the yolks while you do this. Sorry I didn’t take a photo but I don’t have three hands. Don’t stress about it though, it isn’t too hard.
Then once your cup of hot liquid is mixed in with your yolks, your yolks will be up to temperature and you can slowly add them back to your saucepan. If you don’t bring your yolks up to temperature, your eggs will cook when they hit the hot liquid. Scrambled eggnog is horrible.
Whisking. Whisking. Always whisking.
Now put this back on the burner until it reaches 160 degrees. Keep whisking it and it will only take a minute or two. You can then be assured that your eggs are safe. Add in your brandy if you are using it and stick the mixture in the fridge to chill out.
It will take an hour or two to chill and then you need to prep your egg whites. These are even easier assuming you didn’t contaminate them with any yolk. Just mix them up with a mixer until they are fluffy.
IMPORTANT: Be sure to wash your mixers really well before you do this. The little bits of yolk from the earlier job will wreak havoc on your success.
Machines help for this part.
Once the whites start forming little peaks, add in that extra tablespoon of sugar and keep mixing until you get stiff peaks.
Stiff indeed.
Finally, once your milk base is chilled, fold your whites into your milk base and you have the best eggnog ever. Super light and delicious.
One more note. If you mix your whites an hour or two in advance that is okay. Just be sure to whisk them together for a minute or two before you add them to the milk base because some liquid will probably separate out.
So good.
This recipe isn’t that hard, and it produces a drink that is vastly different from store-bought nog.
It’s a great way to celebrate the holidays and your guests will be very thankful.
HOMEMADE BUTTERBEER: [Recipe by Darla]
DIT LYK NA 'N NUWE JAAR'S UITDAGING EN PROE!
Makes 6 servings
INGREDIENTS:
**All research I conducted turned up that McCormick’s Imitation Butter Flavor is vegan, but I cannot guarantee it**
FOR THE BUTTERBEER:
6 12-ounce bottles chilled cream soda, or 1/2 recipe Homemade Cream Soda, substitute diet cream soda for a still yummy sugar-free version
3 teaspoons (1 tablespoon) imitation butter flavor, or 2 tablespoons clarified butter (instructions linked above **clarified butter does not always blend well with the cold beverage, see info above**)
OPTIONAL – 1 ounce light rum, per serving, for adults only
FOR THE FOAM:
2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)
WHAT TO DO:
To make the butterbeer:
Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.
ALCOHOL-FREE SANGRIA FOR THIS HEAT: [ Sally Williams Fine Foods]
What you will need:
2 cups boiling water
2 black tea bags
2 cinnamon sticks
½ cup sugar
3 cups pomegranate juice
1 cup freshly squeezed orange juice
1 orange, sliced into thin rounds
1 lemon, sliced into thin rounds
1 lime, sliced into thin rounds
1 apple, cored and cut into chunks
3 cups carbonated water (soda water)
How to prepare:
1. Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
2. In a large jar, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
3. Just before serving, stir in carbonated water. Serve in glasses over ice.
MY WENK:
Knerts hom dan as jy moet!
ROOIBOSVERFRISSER:
500ml sterk rooibostee
50ml vars suuurlemoensap
500ml vars lemoensap
250ml pynappelsap
3cm stuk gemmerwortel, gerasper
500ml limonade
fyn ys
vars kruisementblare
MAAK SO:
Meng die tee, vrugtesappe en gemmer en plaas in die yskas tot goed koud. Voeg die limonade, ys en kruisementblare by net voor jy dit skink.
LAZY MOCHA FRAPUCCINO: [I’M A LAZY MOM]
(makes one tall glass)
1/2 cup milk (I use skim)
1 Tbs instant coffee
1 Tbs coffee creamer (liquid or powder – whatever flavor you like)
2 Tbs Hershey’s chocolate syrup
10 ice cubes
WHAT TO DO:
Pour all the ingredients into a blender and blend till smooth. Pour into a tall glass and sip with a straw. Mainly because I found it nearly impossible to drink these without a straw. That and you may need to stir occasionally with your straw to reblend the drink together.
Now for some variations. Cause I’m super awesome like that. And I like options in life.
If you prefer Caramel Frappuccinos, simply change out the chocolate syrup with caramel syrup.
If you like Caramel Mocha Frappuccinos then do 1 tablespoon of each!
If you like more of a coffee flavor than a chocolate or caramel flavor, simply add another tablespoon of instant coffee. (In other words, there’s lots of wiggle room to make these the way you like them!)
Ta-daaaaaaaaa!!!!!!
TUISGEMAAKTE LEMONADE: [KOSKENADES]
Meng 1 koppie suiker en 1 koppie water in ‘n dikboom kastrol.
Bring tot kookpunt en roer gereeld tot die suiker opgelos is, laat dit afkoel.
Dit is jou suiker stroop, meng die sap van 4 suurlemoene by die stroop mengsel, meng baie goed, meng 4 koppies yskoue water by die stroop mengsel.
Jy kan ook yskoue soda water by gooi in plaas van die water.
Bedien yskoud met dun skyfies suurlemoensap.
FROZEN MANGO DAIQUIRI: [MR FOOD]
MAKES: 5 cups
Get the party started with these babies because these Frozen Mango Daiquiris are a HIT! We like to call these sweet and sassy and with one taste, we know you'll agree!
YOU'LL NEED:
•2 small ripe mangoes (about 1 pound), peeled and cut into chunks
•1/2 cup dark or light rum
•1/4 to 1/2 cup sugar, to taste
•1/4 cup fresh lime juice
•1/4 teaspoon ground ginger
•Ice cubes
•Lime wedges
•Sugar to coat glass rim
WHAT TO DO:
1.In a blender, blend mango, rum, sugar, lime, and ground ginger until smooth, stopping once to scrape down sides.
2.Add enough ice to reach 4-3/4-cup level on blender container; process until mixture is thick and slushy.
3.To decorate glasses, rub a lime wedge around the rim of each glass. Place sugar in a shallow bowl and spin rim of each glass in sugar. Pour mango mixture into glasses and serve.
NOTES:
The sweetness of mangoes will vary with each season, so you may need to vary the amount of sugar. To cut a mango, slice the fruit in half, cutting around the big seed in the center, then score the flesh into squares and slice it.
OUR BEST STRAWBERRY DAIQUIRIS: [MR FOOD]
SERVES: 4
PREP: 5 Min
READY IN: 5 Min
Sip on our Best Strawberry Daiquiris, close your eyes, and imagine yourself cruising the Caribbean aboard a fabulous ship without a care in the world -- it's kinda like magic!
YOU'LL NEED:
•1 (16-ounce) package frozen strawberries
•1/2 cup light rum
•1/2 cup sugar
•2 tablespoons lime juice
•1 cup ice
•1/4 cup water
WHAT TO DO:
1.In a blender on high speed, blend all ingredients until smooth.
2.Pour into individual glasses and serve.
NOTES:
•Garnish with fresh strawberries.
SUPER CINNAMON GLUHWEIN: [ROBERTSONS SPICE RECIPES]
1 hr 10 min cooking time
Serves 10
INGREDIENTS:
•2 bottles Red Wine
•1 cup Brown Sugar
•3 cups Water
•1 Lemon sliced
•20 Robertsons Whole Cloves
•6 to 8 Robertsons Whole Cinnamon Stick
•Orange sliced for garnish
WHAT TO DO:
1.Mix water, lemon and spices and simmer for an hour then strain.
2.Heat but do not boil the red wine.
3.Add wine to hot water mixture.
4.Ladle Gluhwein into cups and serve with half a slice of orange.
LIME AND ORANGE MARGARITAS: [From The Deen Bros - Author: Lisa B]Serves: 4
INGREDIENTS:
•6 ounces (3/4 cup) frozen limeade concentrate
•6 ounces (3/4 cup) tequila
•4 ounces (1/2 cup) Corona
•2 ounces (1/4 cup) orange juice
•2 cups ice cubes
•Coarse salt (optional)
WHAT TO DO:
1.Combine all ingredients except the salt in a blender.
2.Blend on high until ice is crushed and mixture is slushy.
3.Rim the edge of four drinking glasses with the salt, if desired. Pour mixture into the glasses and serve.
BEER MARGARITAS: [FOOD.COM]
INGREDIENTS:
Original recipe makes 6 (1 cup) servings
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1 lime, cut into wedges
WHAT TO DO:
1.Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
COLD BREW COFFEE: [Author: Stephanie Manley via CopyKat.com]
•Prep time:10 minutes
•Cook time:2 hours
•Serves: 4
Enjoy some homemade cold brew coffee. Please note, the coffee will need to steep for 12 hours.
INGREDIENTS:
•16 ounces of water
•1/2 cup coarsely ground coffee
WHAT TO DO:
Use either a French press or a large mason jar, add 16 ounces of water to the water vessel. Add 1/2 cup of coarsely ground coffee. Place a lid on the container, and refrigerate for at least 12 hours. After 12 hours separate the coffee from the grounds. If using a French press press the down, and pour off the water. If you are using a Mason jar, pour coffee through coffee filter. Store coffee in the refrigerator.
MY WENK:
Maak koffie warm en geniet 'n heerlike beker koffie of geniet dit as 'n yskoffie.
FRESHLY BREWED COFFEE: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 6
There is nothing to beat the flavour of real coffee. My grandmother used to roast her own coffee beans and the aroma was amazing.
YOU NEED:
3-4 heaped tablespoons of ground coffee
pinch of salt
1½ litres boiling water
WHAT TO DO:
Rinse the coffee pot with boiling water. Add ground coffee and salt. Pour hot water (just off the boil) over. Stir coffee and leave to stand in a warm spot to draw. Strain through a small strainer into the mugs. Add warm milk and / or brown sugar as desired.
APPLE ICE TEA: [SPAR RECIPES]
Prep Time: 8 minutes
This takes centre-stage as one of the most refreshing beverage options on a hot day. [Ek het nie 'n warm dag nodig vir hierdie nie, want dis heerlik]
INGREDIENTS: [ 3.5 litres]
•1.5 litres boiling water
•30 ml SPAR honey
•juice of half a lemon
•2 litres SPAR apple juice
•plenty ice cubes
WHAT TO DO:
1. Pour the boiling water onto the tea bags, and allow 5 minutes brewing time.
2. Discard the tea bags. Stir the honey and lemon juice into the hot black tea.
3. Stir in the apple juice and refrigerate.
4. Chill thoroughly and serve poured over tumblers half-filled with ice cubes, and paper-thin slices of apple if desired.
Hints and Tips
Substitute the Chai Spice tea bags for Orange or Lemon flavoured ones.
BISSCHOPSWIJN: [BOEREKOS KOOKENGENIET]
Verdryf die winterkoue met Bisschopswijn
BESTANDDELE:
1 bottel rooiwyn
1/2 koppie witsuiker
1 teelepel fyn kaneel
1 lemoen 8 heel naeltjies
MAAK SO:
Meng die rooiwyn, suiker en kaneel in 'n groot pan oor medium hitte.
Sny die lemoen in die helfte, druk die naeltjies in die buitenste gedeelte van die halwe lemoene en plaas in die wyn. Verhit stadig oor lae hitte vir ongeveer 30 minute of totdat dit stoom. Moenie dit laat kook nie.
Verwarm die glase in warm water voordat dit bedien word.
Genoeg vir ongeveer 8 bedienings.
Dit is nie raadsaam om Bisschopswijn te drink in die oggend voor jy gaan werk, of as jy dalk moet bestuur nie.
Waarskuwing!!!!! Jy kan nogal blink gedrink raak na 'n paar glase van hierdie brousel.
"MELKTERTJIES": [BOEREKOS KOOKENGENIET - deur: Hantie Kotze]
Gebruik as 'n likeur na ete of 'n "shooter"
BENODIG:
1 Blik Kondensmelk
1 Blik Ideal Milk
1/2 Bottel Vodca
Kaneel
MAAK SO:
Gooi al die bestanddele saam in groot mengbeker of gebruik versapper dit meng net beter.
Klits goed saam en bottel in gesteriliseerde 1l glasbottel.
Plaas in yskas.
Bedien in likeur glasies en strooi fyn kaneel bo-oor. Passop!!!
Dit is heerlik te heerlik.........
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 3:00pm.
Jy begin jou plantjie in 'n een liter fles.
Plaas 8 Sultanas/rosyntjies in die fles saam met die sap van twee suurlemoene, 1 teelepel gerasperde suurlemoenskil, 4 teelepels suiker, 2 teelepels varsgemaalde gemmer en twee koppies water.
Roer en laat die mengsel staan in 'n warm hoekie vir twee tot drie dae tot dit begin fermenteer.
Sodra die plantjie begin "groei" moet jy dit elke dag "voer" met twee teelepels gemaalde gemmer en vier teelepels suiker vir 'n periode van een week.
Om jou bier te brou gooi jy vier koppies kookwater oor vier koppies suiker en meng tot die suiker opgelos is.
Voeg drie liter koue water, die sap van vier suurlemoene en die "plantjie" by.
Sif deeglik deur - gebruik dun doek.
Draai die doek uit in 'n bak en gebruik die vloeistof wat uit die doek kom vir jou volgende "plantjie". Begin dit deur twee koppies water, twee teelepels gemaalde gemmer en vier teelepels suiker by te voeg.
"Voer" die plant dan soos voorheen.
Bottel jou bier in dik glasbottels. Na drie dae sal dit gereed wees vir gebruik.
GEMMERBIER: Resep 2
5 liter warm water
1 teelepel wynsteensuur
1 teelepel kremetart
3 teelepels fyn gemmer
1 pakkie droë gis
Meng alles saam en laat oornag staan.
Sif deeglik deur -gebruik dun doek - Bottel en gooi ± 2 rosyntjies in elke bottel.
GEMMERBIER: Resep 3
250 g suiker
1 pakkie droë gis
1 teelepel kremetart
1 teelepel wynsteensuur
3 teelepels gemmer
5 liter louwarm water.
Los suiker in water op en voeg ander bestanddele by. Laat staan oornag. Sif deur en bottel.
Gooi 2 rosyntjies in elke bottel.
KOFFIEROOM-LIKEUR:
[Lewer 800 ml likeur]/Ysie vir grootmense]
1 Blik kondensmelk [397 gram]
250 ml vars room
250 ml brandewyn
12,5 ml vanieljegeursel
5 ml karamelgeursel
12,5 ml kitskoffiekorrels, opgelos in 'n bietjie kookwater
Plaas al die bestanddele in 'n mengbak en klits goed.
Giet in 'n skoon fles of bottel, draai die deksel toe en plaas in die
yskas tot benodig. Skud goed voor gebruik.
SJOKOLADEROOM-LIKEUR:
[Lewer 500 ml likeur]/Ysie vir grootmense]
1 Blik kondensmelk [397 gram]
250 ml vars room
250 ml brandewyn
12,5 ml vanieljegeursel
1 ml amandelgeursel
20 ml kakaopoeier, gemeng met 'n klein bietjie kookwater
Plaas al die bestanddele in 'n mengbak en klits goed.
Giet uit in skoon fles of bottel.
Draai die deksel toe en plaas in die yskas tot benodig.
Skud goed voor gebruik.
[JY KAN HIERDIE OOK IN KLEIN SAKKIES OF VORMPIES VRIES EN DIS 'N BAIE LEKKER VERFRISSENDE ROOMYS VIR DIE GROOTMENSE BY 'N KAMP]
ROOIBOS -GEMMERBIER:
3 liter sterk rooibostee
20 ml gis
750 ml suiker (3 koppies)
3 liter kouer water
30 ml gemmer (fyn)
5 ml kremetart
150 ml rosyne.
Meng die tee en gis.
Voeg die suiker by tee en roer.
Voeg dan die water en gemmer by.
Voeg laaste die rosyne en kremetart by.
Laat staan vir 12 tot 24 ure tot die rosyntjies bo-op dryf en die mengsel begin gis. Gooi deur ’n kaasdoek, bottel en sit in die yskas.
ROOITEEPONS MET GEMMER:
20 ml rooibostee
1 liter kookwater
125 ml suiker
80 ml suurlemoensap
375 ml lemoensap
1,25 liters gemmerlimonade
Berei die tee deur die kookwater oor die tee te gooi en kook 5 minute lank.
Gooi deur sif en voeg die ander bestanddele by.
Roer totdat die suiker opgelos is. Meer suiker kan na smaak bygevoeg word.
Plaas die mengsel in die koelkas en gooi dit saam met die gemmerlimonade oor ysblokkies net voordat dit voorgesit word.
BASIESE SANGRIA RESEP:
(Pas bestanddele aan volgens smaak)
1 bottel rooiwyn
2 skeute brandewyn
1 k vars lemoensap
¼ k suurlemoensap
1 k sodawater of gemmerlim
1 t bruinsuiker
1 k gemengde vrugte, in blokkies gesny
Metode:
Meng al die bestanddele met baie ys en bere in die yskas vir ‘n paar uur voor bediening.
PINA COLADA:
30 ml Bacardi Rum
120 ml pynappelsap
30 ml Malibu of klappermelk
15 ml suikerstroop
ys
kruisement (opsioneel)
Metode:
Skud al die bestanddele deeglik in `n skemerkelkiehouer en geniet.
SUURLEMOENSTROOP: [bottel en berê/olga wall]
10 groot suurlemoene
375ml suiker
Halveer die suurlemoene en druk die sap uit.
Voeg die suiker by en kook dit oor staige hitte totdat die suiker opgelos is.
Roer dit af en toe.
Giet die stroop in warm, gesteriliseerde bottels en verseël dadelik.
WENK:
As gevolg van die hoë suurinhoud hoef die stroop nie volgens die waterbadmetode ingemaak te word nie.
ROSé-SANGRIA: [huisgenoot/braai saam]
1 bottel [750ml] roséwyn
125ml suiker
1 suurlemoen, in skyfies gesny
1 lemoen, in skyfies gesny
250ml aarbeie/bessies..heel of in stukkies gesny
125ml granaatpitte
125ml grofgekapte mentblare
500ml limonade of Sprite zero
500ml gemmerlim
ysblokkies om mee voor te sit
Meng die wyn en suiker en roer tot opgelos is.
Voeg die vrugte en mentblare by.
Verkoel tot nodig.
Voeg die vonkelkoeldrank net voor opdiening by en sit voor saam met die ysblokkies.
ORANGE CREME TEA:
5 Orange flavored tea bags
1 Peppermint tea bag
1 cup Boiling water
1 1/2 cups Orange juice
2 tbs Honey
1 scoop Vanilla ice cream (or frozen yogurt)
Add the teabags to the boiling water and steep for 5 minutes. Combine tea, orange juice, honey, and ice cream in a blender Mix until blended . Serve.
CHOCOLATE MILK SHAKE:
1 cup milk
2 packets hot cocoa mix
1 teaspoon vanilla extract
3-4 cups ice cream
In a blender add milk, hot cocoa mix, and vanilla; blend. then add ice cream and blend until smooth.
SPARKLING ORANGE ICED COFFEE:
3 cups Strong black coffee, chilled
1/2 cup Orange juice
1 1/2 cups Club soda
Orange slices
Add orange juice to chilled coffee. Fill 6 tall glasses with ice, and add 1/4 cup of club soda into each glass. Fill the remainder of each glass with coffee mixture
Garnish with an orange slice
Serves 6
ORANGE JULIUS:
1 sm. can concentrated orange juice
1 cup. milk
1 cup. water
1 tsp. Vanilla
1/2 cup. sugar
1 tray ice cubes
Blend all in blender.
BANANA SMOOTHIES:
2 ripe bananas
2 cups. milk
1/4 cup. dry milk powder
1/2 tsp. Vanilla
6 ice cubes
1/4 cup. sugar and/or fresh frozen strawberries or blueberries (optional)
Blend all ingredients in blender until frothy and ice cubes are well crushed. Makes 1 quart.
ORANGE SMOOTHIES:
1 cup. orange juice, other flavor will do
1/2 cup. yogurt, plain or vanilla
1 banana
Combine ingredients in a blender. Blend until smooth. Serve.
ORANGE DRINK:
1 (3 oz.) frozen orange juice
1 (10 oz.) frozen strawberries
2 (3 oz.) cans water
Place ingredients in blender, whip and serve.
BANANA SMOOTHIE:
2 ripe bananas
2 cups. milk
1/4 cup. dry milk powder
1/2 tsp. Vanilla
6 ice cubes
1/4 cup. sugar and/or fresh frozen strawberries or blueberries
Blend all ingredients in blender until frothy and ice cubes are well crushed. Makes 1 quart.
CHOCOLATE BANANA SMOOTHIE:
2 tbsp. cocoa mix
1 cup frozen whipped topping, thawed
2 ripe bananas, sliced
8 chocolate sandwich cookies, crumbled
In a medium bowl, stir cocoa and whipped topping. Fold in sliced bananas and half of the crumbled cookies. Divide into 4 serving dishes, garnish with remaining cookie crumbs. Refrigerate until serving time.
FRUIT SMOOTHIES:
4 cups. skim milk
2 cups. fresh fruit (washed and cut up, hulled, peeled, or pitted as necessary
Sugar to taste (start with 1 tbsp.)
Dash vanilla (optional)
Combine all ingredients in a blender and mix until smooth. Taste for sweetness (add a bit more sugar if necessary). Strain if desired and serve over ice cream or mix in blender with 2 cups of ice. The fresh fruit used can be bananas, berries, melons, peaches, or mangoes.
Makes 4 servings.
STRAWBERRY SMOOTHIE:
2 cups. vanilla ice cream
1 1/2 cup. strawberries
2 tbsp. Sugar
2 tsp. lemon juice
2 cups. crushed ice
Combine in blender and process until smooth. Serve immediately.
Makes 4 cups
PEACH SMOOTHIE:
1 (16 oz.) pkg. frozen unsweetened sliced peaches
2 cups. cranberry-raspberry juice cocktail, chilled
1 (8 oz.) carton raspberry low-fat yogurt
Position knife blade in food processor bowl; add half of all ingredients. Process until smooth. Repeat with remaining ingredients. Yield: 5 cups
PINA COLADA SMOOTHIES:
1/2 cup. chilled skim milk
1/2 tsp. coconut extract
1/4 ripe banana, peeled & frozen
1/4 c. pineapple chunks, frozen
2-3 ice cubes
In blender combine milk and extract with blender running. Add banana and pineapple. Add ice cubes, one at a time. Blend until smooth. Makes 1 serving.
BLUEBERRY SMOOTHIE:
1 cup cold milk
1/2 cup. fresh or frozen blackberries
1-3 tbsp. sugar
Ice cubes
Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.
CHOCOLATE MINT SMOOTHIES:
2 cups. milk, divided
1/4 cup. instant cocoa mix
1/2 tsp. vanilla extract
1/8 tsp. peppermint extract
1 pt. vanilla ice cream
Heat 1/2 cup milk just until hot. Combine hot milk and cocoa mix in container of electric blender. Process until smooth. Add remaining 1 1/2 cups milk, vanilla and peppermint, blend well. Add ice cream and process until mixture is smooth. 4 cups.
PEPPERMINT CRISP SHOOTERS:
To make 3 to 4 shooters, using a miniature (50 ml) bottle of vodka:
• Miniature bottle (50 ml) vodka
• 1/3 cup (80 ml) condensed milk
• 2 tablespoons (30ml) fresh cream
• 1 bar of Nestle Peppermint Crisp Chocolate
To make 550 ml for 10 to 14 shooters, use:
3/4 cup (175 ml) vodka
397gram tin (300 ml) condensed milk
1/3 cup (80 ml) fresh cream
3 bars of Nestle Peppermint Crisp Chocolate
Method:
1. Combine vodka, condensed milk and cream and shake or stir well.
2. Pour into shot glasses.
3. You can now top each glass with a decent layer of grated peppermint crisp chocolate.
Or even better: because grated peppermint crisp tends to sink to the bottom of the glass, you may want to serve each shooter with a block or two of peppermint crisp. To drink, pop the block of peppermint crisp into your mouth, empty the shot glass, and chew.
HEUNINGDRANKIE:
1 koppie lemoensap
4 eetlepels suurlemoensap
3 eetlepels heuning
knippie sout
Meng al die bestanddele goed. Bedien op ys en versier met lemoenskil.
PYNAPPELDRANKIE:
250 ml gekapte pynappel
250 ml Tropika pynappel sap
250 ml vars room
15 ml strooisuiker
gebreekte ysblokkies
350 ml limonade
Blend alles behalwe ys en limonade
Giet mengsel in glase en giet limonade en gebreekte ys oor.
SOMERDRANKIE:
4 lemoene
3 suurlemoene
1 pomelo
suiker na smaak
1 liter sodawater
1 piesang (in skyfies gesny)
skyfies vars vrugte
• Druk sap van die vrugte uit.
• Los suiker in 'n klein bietjie warm water op. Laat afkoel.
• Meng suikerwater met die vrugtesap. Voeg sodawater en dan die
vrugte by.
• Bedien met ys.
KORINGBIER:
1 kop broodkoring deeglik en laat dit 24 uur lank in koue water week
Gooi die water af en voeg
1 kop bruinsuiker,
6 gekneusde rosyne,
kwart koekie gis en 1.5 liter lou water daarby.
Roer tot die suiker opgelos is en sit die deksel liggies op. n Groot vrugte vles of n vererde emmertjie 1 en n driekwart liter bevat, is n geskikte houer.
Laat dit 24 uur lank staan en gooi die vloeistof af. Bottel dit en laat dit 12 tot 24 uur staan voor gebruik.
Gooi weer 1 k bruinsuiker by die koring en rosyne, voeg 1.5 liter lou water by, roer dit om en laat dit weer 24 uur lank staan voor dit afgegooi word.
Herhaal die proses elke dag en bottle die vloeistof wat afgegooi word.
Twaalf tot 24uur nadat dit gebottel is, sal die bier gereed wees. Dien dit koud op.
L.W
Die eeste 2 of 3 keer sal die bier baie flou wees en n lang tyd in beslag neem nadat dit gebottel is, om te gis. Dit kan weggegooi word en eers na die derde toevoeging van suiker en water gebottel word.
Die proses kan 5 tot 6 weke lank elke dag herhaal word met die gebruik van dieselfde koring. Wanneer die gisting goed aan die gang is moet dit nie langer as 12 uur gelaat word voordat die bier afgegooi word nie, anders sal die koring suur word
Om met vars koring n nuwe begin te maak, is dit raadsaam om 2 tot 3 eetlepels van die gebruikte koring by te voeg om die gisproses gouer aan die gang te sit.
Indien n paar stukke gekneuste gemmer en/of n paar stukke pynappelskil by die koring gevoeg word, sal dit die smaak van die bier verbeter.
OORNAG GEMMERBIER:
5liter Water
600g (750ml) Suiker
Halwe koekie (25g) suurdeeg
5ml Kremetart
5ml Wynsteensuur
5ml Fyn Gemmer
Meng al die bestanddele goed en giet in ‘n 5 liter houer. Bedek liggies en laat oornag staan. Giet die volgende oggend deur ‘n sif en bêre in skoon bottles in die yskas.
Die gemmerbier kan bedien word sodra dit lekker koud is.
COLA TONIC PONS: [BAIE LEKKER]
1 Suurlemoene, dun skywe gesny
2 groot Piesangs, skywe gesny
1 Pynappel, geskil en gerasper
1½ bot. Cola Tonic
2 liter Lemonade of Sprite
Voeg suurlemoene, piesangs, pynappel en cola tonic saam en meng.
Laat vir 3 ure staan. Sit in yskas.
Net voor opdiening, voeg die lemonade by.
KERS PONS:
1 liter grenadellasap
1 liter pynappelsap
2 liter mangosap
2 liter lemoensap
½ bottel Malibu likeur
½ bottel vodka
Meng en geniet.
WHITE SANGRIA:
Prepare this Spanish libation the day before for best flavor and add the chilled sparkling water just before serving. We use white Rioja wine, but any dry white wine will work.
Servings:12 servings (serving size: about 1 cup)
• 1/3 cup brandy
• 1/3 cup peach schnapps
• 1 1/2 tablespoons sugar
• 2 (750-milliliter) bottles white Rioja wine, chilled
• 1 lemon, thinly sliced
• 1 small navel orange, quartered and sliced
• 1 green apple, cored and sliced
• 1 ripe peach, peeled and sliced
• 1 (12-ounce) bottle sparkling water, chilled
1. Combine first 3 ingredients in a large pitcher; stir to dissolve sugar. Stir in wine and next 4 ingredients (through peach). Chill at least 2 hours or until cold.
2. Stir in sparkling water.
PYNAPPELBIER:
Ek neem gewoonlik sommer die skil van een pynappel en gooi so 3 liter warm water daaroor. Dan versoet ek dit na smaak. Ek maak dit gewoonlik taamlik soet, want dit is soos ons daarvan hou. Jy proe maar tot dit soet genoeg is. So kan jy dan bepaal wat die hoeveelheid suiker gaan wees wat jy gaan byvoeg. Dan laat 'n mens dit gewoonlik vir sowat 3 dae staan sodat dit nou kan gis. Ek versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi.
Dan is dit sommer binne 'n dag gereed om te drink. Gooi dit dan af van die skille, plaas in yskas om koud te word, en drink dit en geniet dit!!!
GOEDKOPER KITS CUPPACINO: [KOSPRAATJIES]
125ml Cremora lite verromer
60ml Nespray melkpoeier/Elite
60ml Nescafé kitskoffie
60ml strooisuiker [opsioneel - kan uitlos en later versoeter of suiker na smaak byvoeg]
Meng baie goed tot 'n FYN poeier met voedselverwerker. [Bamix/Thunderstick]
Hou 'n glasfles met deksel wat styf seël.
1 opgehoopte teelepel vir klein koffiebeker en 2 vir 'n groot beker.
VARIASIE:
Voeg 10ml kakao of 10ml kaneel by of beide, maar dan net 5ml van elk.
Maak sommer 'n hele klomp en gee as geskenk vir iemand in mooi botteltjie met etiket en die resep op gedruk.
KOFFIE MET ROOM:
6 t sjokoladepoeier
6 t koffiepoeier
8 kop kookwater
Room of Orley Whip
Meng sjokolade- en koffiepoeier.
Gooi kookwater oor en meng goed.
Sit teelepel styfgeklitste room bo-op in elke koppie.
VARIASIE:
Vir die grootmense kan jy dit 'n Irishkoffie maak of 'n ander geurtjie byvoeg soos dit jou behaag.
ROOMYSKOFFIE:
Sterk warm koffie
Koffie- of vanieljeroomys
Vul bekers 3/4 vol met warm swart koffie.
Vul verder met skeppie roomys.
Drink dadelik.
VARIASIE:
Vir die grootmense, gooi so knertsie brandewyn/rum of waarvan jy hou by, veral lekker in die Winter om die lywe warm te hou.
KOFFIE-EKSTRAK: [Meng vooraf tuis]
2 koppies bruinsuiker
1½ koppie moerkoffie
6 koppies kookwater
Smelt suiker oor lae hitte tot bruin soos koffie.
Voeg koffie by en kook vir 10 minute.
Voeg kookwater geleidelik by en kook vir 20 minute.
Syg deur en bottel.
EKONOMIESE KOFFIE: [Meng vooraf tuis]
1 kop koffiepoeier
2 koppies suiker [opsioneel as almal nie suiker gebruik nie]
2 koppies vetvrye melkpoeier/koffieverromer
Skud alles saam in 'n blik of glasbottel met styfpassende deksel.
Vir 'n geurige koppie koffie, gebruik 1 teelepel vol in 1 koppie kookwater.
VRUGTEDRANKIE:
2 k suiker
1 k aarbeie, stukkend gedruk
1 k piesang in skyfies gesny
Sap van 6 lemoene
2 k water
2 k grenadellamoes
1 gerasperde pynappel
2,5 liter sodawater
Maak 'n stroop deur die suiker en water vir 10 minute saam te kook. Syg dit dan deur en meng met al die ander bestanddele behalwe die sodawater. Verkoel en voeg die sodawater by net voordat dit bedien word.
GRIEKSE PONS: [ONBEKEND]
1 bottel vonkelwyn (750 ml)
2 bottels wit wyn (2 X 750 ml)
250 ml brandewyn (1 k)
4 liter sodawater
1 suurlemoen in dun skyfies
2 piesangs (fyn gekerf)
1 blikkie pynappelstukke (410 g) fyn gekerf met stroop
1 blikkie grenadellamoes (100 g)
Meng en verkoel.
Voeg koue sodawater by net voor bediening.
'N JELLIEDRANKIE VIR JELLIEBENE:
Bestanddele
1 pakkie groen jellie
’n halwe koppie vars gemmer, geskil en gerasper
’n halwe koppie heuning
die sap en skil van 2 lemmetjies of suurlemoene
1 liter bosbessie- of appelsap (ons het LiquiFruit se bosbessie-appelversnit gebruik)
500 ml sodawater of limonade
suurlemoenskyfies en vars mentblare vir versiering
Metode
Maak die jellie met 1¼ koppie kookwater aan en laat dit in ’n sopbord stol. Gooi die gemmer in ’n 2 liter-koeldrankbeker. Bedek die gemmer met die heuning en suurlemoensap en roer dit deeglik. Gooi die sap by en roer die mengsel weer.
Gooi 500 ml sodawater of limonade by vir vonkel. Sny die gestolde jellie in blokkies en gooi dit in die beker. Dit sal bo-op dryf. Versier die drankie met mentblare en suurlemoenskyfies. Onthou om die jelliepoeier deeglik te roer sodra jy die kookwater bygooi. Jellie wat so girts maak tussen jou tande, is nie lekker nie.
SPOORWEGKOFFIE/STASIEKOFFIE: [ONBEKEND]
Bestandele:
3 Koppies witsuiker
2 Koppies sterk moerkoffie (klaar getrek)
3 Koppies Kookwater
½ Teelepel sout
Metode:
Roer suiker oor lae hitte in kastrol tot gekarmaliseerd
Voeg moerkoffie by
Roer oor lae hitte vir 10 tot 15 min (om koffiesterkte te verhoog)
Gooi eerste 2 koppies kookwater by, bietjie vir bietjie (wees versigtig, kan vinnig oorkook) roer aan houdend vir 2 minute
Voeg dan res van kookwater by, bietjies bietjies..1/4 koppie op 'n slag, roer aan houdend.
Voeg sout by, roer goed deur
Laat goed afkoel.
Filter deur baie fyn siffie, of lappie om enige gemaalde koffie te af skei .
Wanneer goed afgekoel, bottel dit en bere in yskas.
Gebruik een teelepel kofffiestroop per koppie, halwe koppie kookwater en halwe koppie kookmelk...
Self beter met net gekookte melk.... aaahhhh boeretroos op sy beste...!!!
WARM ROOIWYNKELKIE:
Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi 57g suiker + 4 naeltjies by.
Verhit wyn – moet nie kook nie.
Drink warm.
DOM PEDRO MET SJOKOLADE EN NEUTE:
Smelt donkersjokolade en drup in ‘n dun straaltjie al in die rondte in vier wynglase.
Skep ‘n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas.
Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur.
Gooi in glase, drup nog gesmelte sjokolade oor en sit dadelik voor.
WARM SJOKOLADEDRANKIE:
2 porsies
500 ml melk
200 g melksjokolade (Lindt se ekstra fyn melksjokolade)
125 ml room, styfgeklop
Kakaopoeier, om bo-op te sif
Breek die sjokolade in blokkies en voeg by die melk in ‘n kastrol. Verhit saam oor lae temperatuur.
Roer totdat sjokolade gesmelt is.
Gooi in glase of bekers en skep styfgeklopte room bo-op.
Sif ‘n klein bietjie kakao oor.
SUNSET MARTINI:
Voeg 50 ml Smirnhoff Vodka by 50 ml Caribbean Sunset en 100 ml gaskoeldrank (Fanta pynappel)
Voeg kersielikeur by vir ’n dekadente twist en versier met ’n skyfie kiwivrug en glanskersies.
KAMP SJOKOLADE DRANKIE BêREMENGSEL:
Maak 25 koppies
BESTANDDELE:
1 box [20 koppies] droë melkpoeier
1½ pk [16 onse] koffie verromer
1 x 125g houer Nesquik cocoa mix
1 kop poeier suiker [kan weggelaat word as almal nie suiker drink nie]
Meng alles goed deur en bêre in lugdigte houer.
Bediening:
2 - 3 hoogvol tl in 'n beker.
Voeg kookwater by.
TROOSDRANKIE: [Rocco de Villiers]
Klop die koue met ‘n warm melkdrankie.
Roer ‘n eetlepel gekaramelliseerde kondensmelk by ‘n koppie warm melk, voeg ‘n blokkie van jou gunsteling sjokolade by, roer en geniet.
SKUIMKOFFIE:
500ml Sterk koffie
200ml Clover langlewende melk, louwarm
Warmsjokalade poeier
Suiker na smaak
METODE
Giet die koffie in twee koppies.
Skuim die melk met ‘n klitser.
Skep baie skuim in elke koppie, versoek na smaak en roer deur.
Skep die res van die skuim bo-op elke koppie koffie.
Besprinkel met warm sjokolade poeier.
SJOKOLADEMELK MET MALVALEKKERS:
50ml Sjokoladesous
50ml Clover vars volroom melk
Malvalekkers
METODE
Gooi sjokoladesous al om die binnekant van ‘n lang glas
Verhit die melk en giet in die glas
Versier met malvalekkers.
MEKSIKAANSE KOFFIE:
Melk, hoeveelheid per beker per persoon
1 t fyn kaneel
1 t Vanilla ekstrak
2/3 kop cocao
8 kop kookwater
1/3 kop instant koffie
Suiker na elkeen se smaak
Geklopte room
Kaneelstokkies vir garnering [opsioneel]
Meng eerste 3 bestaanddele in 'n pot en maak warm oor medium
hitte.
Roer die cocao in en meng goed.
Roer die water en koffie by en meng goed.
Verhit tot goed warm, maar nie kokend nie.
Skink in bekers en sit 'n lepel of so room bo-op.
Versier met kaneelstokkie of sprinkel met fyn kaneel.
WARM SJOKOLADE DRANKIE:
2 porsies
500 ml melk
200 g melksjokolade (Lindt se ekstra fyn melksjokolade)
125 ml room, styfgeklop
Kakaopoeier, om bo-op te sif
Breek die sjokolade in blokkies en voeg by die melk in ‘n kastrol. Verhit saam oor lae temperatuur. Roer totdat sjokolade gesmelt is. Gooi in glase of bekers en skep styfgeklopte room bo-op. Sif ‘n klein bietjie kakao oor.
SJOKOLADELIKEUR:
300 ml witsuiker
300 ml water
500 ml brandewyn
10 ml vanielje
1 ml amandelgeursel
30 ml kakao, opgelos in 'n bietjie kookwater
Plaas die witsuiker en die water in 'n kastrol en verhit, terwyl gedurig geroer word. Laat kook tot 'n dik stroop, ongeveer 6 minute lank.
Voeg die res van die bestanddele by en meng goed. Giet uit in 'n skoon bottel of fles, draai die deksel toe en bêre in 'n donker plek. Bêre sowat 2 weke lank voordat jy die likeur voorsit.
Lewer 600 ml likeur.
TOFFIEKARAMEL-LIKEUR:
1 x 397 g kondensmelk
1 x 250 ml vars room 250 ml brandewyn
5 ml gliserien
5 ml karamel-geursel
5 ml kitskoffiekorrels, opgelos in bietjie kookwater
5 ml kakao, opgelos in 'n klein
bietjie kookwater
Plaas al die bestanddele in 'n mengbak en klits tot goed gemeng. Giet uit in 'n skoon fles of bottel, draai die deksel toe en plaas in die yskas tot benodig. Lewer 500 ml likeur.
WARM SJOKOLOADE KITSMENGSEL:
Dis uiters bevredigend om hierdie poeier te meng – dit mag dalk oorspronklik voel of dit baie geld is om die bestanddele aan te koop, maar die eindproduk is werklik goedkoper as dit wat jy in die winkels koop. Dis baie heerlik om dié kitsmengsel in grootmaat te maak en in 'n lugdigte houer te bêre. Dis net so maklik om die warmsjokolade dan grootmaat in 'n kastrol op die stoof aan te maak – jy moet net jou maalsomme ken!
3 dele melkpoeier
3 dele versiersuiker
1 deel verromer
1 deel kakao
1 deel = 125 ml (½ koppie) maak 'n maklik hanteerbare hoeveelheid.
Meng al die bestanddele saam en hou in 'n lugdigte houer.
Om die warmsjokolade te maak:
Vir 1 beker: Verhit 'n ½ koppie (125 ml) melk en 'n ¼ koppie (62.5 ml) water in 'n kastrol.* Voeg 'n ¼ koppie kitsmengsel by. Meng deeglik met 'n draadklitser om dit lekker skuimerig te maak.
Dompel 'n marshmallow of twee in die beker, vir 'n ekstra spesiale bederf!
Die warmsjokolade word in die verhouding 1:3 (poeier:vloeistof) aangemaak. Jy kan die hoeveelhede van die melk en water na smaak aanpas. Dit hang net af van hoe melkerig jy daarvan hou.
CAIPIRINHA:
Here are 9 tips to make your caipirinha experience unforgettable. They were collected from interviews with barmen from all over the country:
1) You cannot make this drink in bulk. Make one at a time, or the volume will make the whole beverage bitter.
2) Use white sugar, not raw.
3) If possible, use clear cachaça of good quality, that should be poured after all the other ingredients. If you have access to some artisan brand, even better.
4) The lime should have a shiny and smooth skin – they have more juice.
5) Slice the lime in four or eight pieces and remove the seeds and the white line that lays in the middle. Use half a lime per cup. And keep a small slice to decorate the (short, wide) cup.
6) Be delicate when smashing the limes. You want to free all the juice, but you don’t want to break the peel.
7) In Brazil, we prefer to use ice cubes – it takes longer for the drink to become watery. In colder countries, such as Portugal, barmen tend to prefer crushed ice.
8) Mix it with a spoon or a bar spoon (the one with a very long handle). Some barmen also recommend avoiding the cocktail shaker, that might disintegrate the limes.
9) Don’t use a straw (even if it is frequently used in Brazil). Caipirinhas should be tasted with the whole mouth, not only the throat.
AARTAPPELWYN:
Skil 2 groot aartappels en rasper dit fyn.
Voeg daarby 5 liter louwarm water, 2 kg karamelsuiker, 1 kg rosyne, 350g koringkorrels, die fyngerasperde skil en sap van 2 groot suurlemoene asook 30g aktiewe droëgis.
Bedek die houer met 'n doek en laat die mengsel gis.
Roer dit af en toe.
Syg die mengsel na 3 weke deur en bottel die filtraat.
Die wyn sal na 'n maand helder word.
Gooi 'n bietjie witsuiker in elke bottel en kurk toe.
Die wyn is nou reg om gedrink te word, maar hoe langer dit ver-ouder, hoe lekkerder smaak dit.
WARM ROOIWYNKELKIE:
Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi 57g suiker + 4 naeltjies by. Verhit wyn – moet nie kook nie. Drink warm.
PERSKE KARRINGMELKDRANKIE:
Meng saam in ‘n groot glas 1 koppie verkoelde karringmelk en ‘n halwe koppie perskestroop. Voeg ‘n ¼t Angostura aromatiese bitter by en besprinkel met neut.
HEERLIKE PIENK KARRINGMELKDRANKIE:
2 kop karringmelk
1½ kop tamatiesap
1t worcestersous
2 druppels tobascosous
½t sout
Meng alles goed saam, verkoel en geniet.
DOM PEDRO MET SJOKOLADE EN NEUTE:
Smelt donkersjokolade en drup in ‘n dun straaltjie al in die rondte in vier wynglase.
Skep ‘n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas. Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur. Gooi in glase, drup nog gesmelte sjokolade oor en sit dadelik voor.
NAUGHTY BOY: [BAIE WOEMA]
1 1/2 oz Jagermeister® herbal liqueur
1/2 oz orange juice
1 oz Red Bull® energy drink
Fill Jagermeister first, then add orange juice, then add Red Bull.
ROOIBOSTEE CAPPACINO: [ONBEKEND]
1 kop rooibostee met stokkies
3 E suiker
3 k water
half t vanilla-geursel
kaneel
Smelt suiker tot ligbruin, voeg teeblare by en skroei 3 min. Voeg water by en prut 3 min. Laat afkoel en gooi deur sif, voeg vanilla by. Bêre die ekstrak in yskas. Vir een koppie tee. Half koppie ekstrak met kookmelk. Klits bietjie melk met bietjie room. (Ek gebruik my koffie plunger) sit bo-oor. Strooi bietjie kaneel en heuning oor. LEKKER!
ROOIBOSTEE GEMMERBIER:
3 liter sterk rooibostee
20 ml gis
750 ml suiker (3 koppies)
3 liter kouer water
30 ml fyngemmer
5 ml kremetart
150 ml rosyne.
Meng die tee en gis.
Voeg die suiker by tee en roer.
Voeg dan die water en gemmer by.
Voeg laaste die rosyne en kremetart by.
Laat staan vir 12 tot 24 ure tot die rosyntjies bo-op dryf en die mengsel begin gis.
Gooi deur ’n kaasdoek, bottel en sit in die yskas.
HUGO SE KRISTAL GEMMERBIER; [RSG]
Hugo soek al 25 jaar na hierdie resep. Hy het dit gekry, danksy RSG, by Hettie Le Roux van Bronkhorstspruit.
Bestanddele
Plantjie
56g bakkersuurdeeg (die blokkies)
1 koppie water
2 gelykvol teelepels suiker
2 gelykvol teelepels fyn gemmer
Kristalle
2 suurlemoene
2 koppies kookwater
2 koppies suiker
Bier
1 koppie kristalle
2 koppies suiker
2 teelepels gemmer
24 rosyne
8 koppies water
Metode
Plantjie
Sit suurdeeg in 'n glasfles.
Voeg die res van bestanddele by.
Hou die plantjie in die yskas.
Voer die plantjie vir 7 tot 10 dae elke tweede dag met 1 teelepel suiker en 1 teelepel gemmer.
Dreineer deur gaasdoek en hou die afsaksel. (Moenie die vloeistof weggooi nie!!)
Die afsaksel kan weer gebruik word. Dit word gevoed met 1 teelepel suiker en 1 teelepel gemmer (soos hierbo).
Kristalle
Neem nou die vloeistof wat jy afgegooi het en voeg die sap van 2 suurlemoene, 2 koppies kookwater en 2 koppies suiker by.
Roer tot die suiker opgelos is.
Vul aan met water tot daar 4½. liter vloeistof is.
Gooi in bottels.
Laat staan oop vir 2 uur en skroef dan toe.
Wanneer die kristalle klaar gevorm is en jy wil nie die suurlemoen water gebruik nie, kan jy jou bier maak. (Gooi dit deur gaasdoek om kristalle te bekom).
Bier
Meng al die bestandele en gooi in bottels.
Dis reg vir gebruik ná 2 dae.
SUURLEMOENBIER:
Mens hoor altyd van Gemmerbier of Pynappelbier, maar wie het al hierdie probeer?
Bestandele:
800g (4 x 250ml) suiker
1l kookwater
1l kouewater
Gerasperde skil en sap van 3 suurlemoene
15ml Kremetart
1 koekie (20g) saamgepersde suurdeeg, verkrummel of, 10g (12.5ml) aktiewe droë suurdeeg
Metode:
Voeg die suiker by die kookwater en roer totdat die suiker gesmelt het.
Voeg die koue water, suurlemoenskil; en -sap, kremetart en suurdeeg by en meng.
Gooi dit in bottels.
Laat dit 3 uur lank by kamertemperatuur staan en plaas dit dan in die koelkas.
BOERETROOS MET KONDENSMELK: [RESEPTE: Nettie Pikeur FOTO'S: Ruvan Boshoff]
Intussen stoom die keteltjie al reeds op die vuur en jy't iets nodig om die ergste soetheid mee af te sluk.
Jy benodig
sterk swart koffie
1 blikkie kondensmelk
Só maak jy
Kap twee gaatjies oorkant mekaar in die blikkie se deksel.
Skink ’n beker stomende swart koffie.
Gee die koffie ’n goeie roer met ’n teelepel, sodat dit ’n draaikolkie in die middel maak.
Skink nou ’n dun straaltjie kondensmelk in die draaikolk en kyk hoe jou swart kwagga wit strepe op kry!
WegSleep sê
Kondensmelk is die ideale twee-in-een kopie. Jy’t nie ’n yskas nodig om die melk vars te hou nie, en ook geen irritasie van suikerkorrels op die tafelblad nie.
MY WENK:
Koop die beste koffie uit deur vir jou House of Coffee se VIP GOLD en House of Coffee se ITALIAN-koffie te koop. Meng die twee, sit in lugdigte houer of hou dit in jou yskas. Beter koffie as dit gaan jy nie maklik kry nie. [Beide te kry by Checkers in bone of klaar gemaal @ R39-95 elk.]
SWEETO GEMMERBIER:
Baie maklik en proe nes ouma sin!
1 botteltjie Sweeto (200ml)
2 koppies suiker
8 liter lou water
1 25g koekie saamgeperde suurdeeg
2 stokkies kaneel
2 hande vol rosyntjies
Los die suiker en die suurdeeg in die lou water op. Voeg die res van die bestanddele by en roer goed. Laat vir 24 uur op 'n warm plek staan. Gooi deur 'n moeselien doek, verkoel en drink. Pasop weereens om nie die bottel in die gistings proses toe te kurk of toe te draai in. Sit eerder 'n stukkie plastiek sak liggies oor.
PYNAPPELBIER:
Een pynappel en gooi so 3 liter warm water daaroor.
Versoet na smaak. So word bepaal wat die hoeveelheid suiker gaan wees wat bygevoeg gaan word.
Dan laat 'n mens dit gewoonlik vir sowat 3 dae staan sodat dit nou kan gis. Versnel die proses gewoonlik deur so 'n halfteelepel kitsgis oor te strooi. Dan is dit sommer binne 'n dag gereed om te drink. Plaas in yskas om koud te word.
BATSEBA SE MEKTERT: [ONBEKEND]
1 blik kondensmelk
1 blik ideal melk
1/2 bottel Vodka
Meng alles baie goed saam en gooi in 'n mooi bottel.
Bêre in yskas.
Gooi in shotglasies en sprinkel kaneel oor voor jy dit bedien.
OUDTYDSE GEMMERBIER:
15 liter water
1 koppie gemmer (gekneus)
1 koppie rosyne (gekneus)
Halwe pakkie kremetart
1 pakkie sitroensuur
1 pakkie kits-suurdeeg of 'n halwe koekie
12 Koppies suiker
Meng alles, maak toe.
Laat staan tot al die rosyne bo dryf.
Gooi deur 'n sif en dan in bottels.
Bedien yskoud.
HEERLIKE VINNIGE DORSLESSER:
Lewer 2,5 liter
Bestanddele:
2l limonade
500 ml vars suurlemoensap
6 skyfies suurlemoen
ys
vars kruisementblare
Metode:
Meng al die bestanddele saam en bedien yskoud.
HOMEMAKE DRINKABLE YOGURT:
I make my own drinkable yogurt in a glass or plastic drink shaker. Combine 2 cups of any yogurt (blended, fat free, sugar free, any kind!) with enough milk to smooth it out and shake a few times. This will serve 3-4. Add more milk to get desired consistency. Serve or store in refrigerator.
To pack for a lunch, use a sturdy plastic beverage container, or save those single-serve chocolate milk bottles with lids, run thru dishwasher, and serve in those.
Finally, here's a super hint:
You can FREEZE this drinkable yogurt in ice cube trays. Add a toothpick and you have a yummy popsicle or fun cubes to use in milk or more yogurt drinks or shakes. Enjoy!
CHOCOLATE BANANA SMOOTHIES:
2 tbsp. cocoa mix
1 c. frozen whipped topping, thawed
2 ripe bananas, sliced
8 chocolate sandwich cookies, crumbled
In a medium bowl, stir cocoa and whipped topping. Fold in sliced bananas and half of the crumbled cookies. Divide into 4 serving dishes, garnish with remaining cookie crumbs. Refrigerate until serving time.
SHERBET SMOOTHIES:
2 pts. lemon sherbet, softened
1 1/2 c. cold milk
2 c. frozen fruit, such as peaches,
blueberries or raspberries
In blender or food processor, combine all ingredients. Blend until smooth. Serve immediately in chilled glasses. Makes 6 to 8 servings.
FRUIT SMOOTHIES:
4 c. skim milk
2 c. fresh fruit (washed and cut up,
hulled, peeled, or pitted as
necessary
Sugar to taste (start with 1 tbsp.)
Dash vanilla (optional)
Combine all ingredients in a blender and mix until smooth. Taste for sweetness (add a bit more sugar if necessary). Strain if desired and serve over ice cream or mix in blender with 2 cups of ice. The fresh fruit used can be bananas, berries, melons, peaches, or mangoes. Makes 4 servings.
ORANGE SMOOTHIES:
1 c. orange juice, other flavor will do
1/2 c. yogurt, plain or vanilla
1 banana
Combine ingredients in a blender. Blend until smooth. Serve. Be creative, change any or all the ingredients for a variety of flavors.
STRAWBERRY SMOOTHIE:
2 c. vanilla ice cream
1- 1/2 c. strawberries
2 tbsp. sugar
2 tsp. lemon juice
2 c. crushed ice
Combine in blender and process until smooth. Serve immediately. 4 cups.
PINA COLADA SMOOTHIE:
1/2 c. chilled skim milk
1/2 tsp. coconut extract
1/4 ripe banana, peeled & frozen
1/4 c. pineapple chunks, frozen
2-3 ice cubes
In blender combine milk and extract with blender running. Add banana and pineapple. Add ice cubes, one at a time. Blend until smooth. Makes 1 serving.
KAHLUA SMOOTHIE:
1 pt. vanilla ice cream
1/3 c. creme de cacao
1/3 c. kahlua
Combine ingredients in blender and process until smooth. Serve after dinner.
PINEAPPLE SMOOTHIE:
1 c. orange juice
1 (8 oz.) can crushed pineapple, undrained
2 med. bananas
2 tsp. sugar
1 (8 oz.) carton plain yogurt
1 c. crushed ice
Combine all ingredients except yogurt in blender; process until smooth. Add yogurt and process until blended. Serves 4. Garnish with a pineapple stirrer.
BLACKBERRY SMOOTHIE:
1 c. cold milk
1/2 c. fresh or frozen blackberries
1-3 tbsp. sugar
Ice cubes
Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.
BANANA RASPBERRY SMOOTHIE:
2 ripe, med. Dole Bananas, peeled
1-1/2 c. Dole Pure & Light Country
Raspberry Juice, chilled
1 c. frozen vanilla yogurt, softened
1 c. Dole Fresh or frozen Raspberries
Place all ingredients in blender. Process until smooth. Makes 2 to 3 servings.
ICE CREAM EGG NOG: [COOKS.COM]
12 eggs, separated
12 tablespoons sugar
12 tablespoons rum (3/4 cup)
12 tablespoons whiskey (3/4 cup)
1 1/2 pints heavy or whipping cream, whipped
1 1/2 to 2 quarts good quality vanilla ice cream
1/4 teaspoon freshly grated nutmeg
Use only a high quality ice cream for this recipe; bargain brands contain too much air and chemicals. Read the label! French vanilla flavor also works well.
Beat egg yolks until light and fluffy using the wire whisk attachment of an electric mixer. Gradually add sugar, beating until light. Slowly pour in rum and whiskey while beating on low speed. Add nutmeg.
Separate eggs and beat until stiff peaks form. Fold in. In a chilled bowl of an electric mixer, beat heavy cream until whipped (a tablespoon of vanilla/rum can be added to flavor the cream). Gently fold the whipped cream into the egg nog.
Serve well chilled in a large punch bowl with dollops of ice cream. Have spoons available.
SJOKOLADE EN KOFFIE SOMERDRANKIE: [DIE NATHANIëL TAFEL]
JY BENODIG
200g swartsjokolade, grofweg gekap
2 koppies moerkoffie reeds gemaak met melk
4 e koffie likeur
ys
METODE
Plaas die sjokolade in 'n hittebestande bakkie oor 'n pot pruttende water. Roer totdat dit gesmelt het. Laat 'n bietjie afkoel. Meng 2 koppies moerkoffie in die gesmelte sjokolade en klits om te meng. Voeg koffie likeur by en meng. Breek ys effens in ‘n sak en plaas gebreekte ys in ‘n glas. Gooi afgekoelde sjokolade mengsel oor ys in die glas.
CUSTARD APPLE MILKSHAKE:
Total Time: 20 mins (15 mins for deseeding the custard apple rest for making)
Serves: 3 to 4 people
Ingredients:
1.2 cups custard apple pulp or use any apple pulp with a few drops of vanilla essens
2.2 tbsp vanilla powder (optional) or use vanilla pudding powder
3.2 cups chilled milk
4.3 tbsp grated jaggery (optional)
5.few ice cubes
Method:
Very important remove the seeds of custard apples. It’s a heavy task to do . Once your pulp is ready. Your milkshake will be ready in just 4 to 5 mins.
Combine cold milk, custard apple pulp, vanilla powder and grated jaggery if using. Grind all into a processor.
Grind until all blends well. Add some ice cubes and blend again.
Check the consistency I like my milkshake thick. If you want thin consistency add little more milk.
Serve chilled in glasses. Top with choco candies Or just gulp it.. slurp slurp
How To Eat Custard Apples
The easiest way to eat custard apples is to just cut in half or pull apart with your hands and use a spoon to scoop out the flesh to eat. Try adding a little lime juice for a complementary flavour. The taste of a custard apple has been described as like sweet custard mixed with cooked apple or pear flesh. The flesh closest to the skin can be a little bitter, as is the central spine, so avoid this area if you prefer sweeter fruit.
Ripe custard apples have pale green skin and yield to gentle pressure and taste sweet and juicy with an aromatic flavour. Ripen darker green fruit at room temperature, once ripe store in the fridge and eat within two days.
There are many other ways to eat custard apples and enjoy the fruit. Here are some of the suggestions the BuyFruit team love....
Make a puree of the flesh by either blending/food processing or pushing the custard apple flesh through a sieve with a wooden spoon, discarding the seeds and any overly fibrous parts.
The puree is then ideal for making or adding to sorbet, ice cream, yoghurt or baking in muffins and cakes. How about a custard apple daiquiri – in a food processor combine the puree of half a custard apple with 45ml white rum, 30ml orange liqueur, 30ml lime juice and a handful of crushed ice.
For a warm treat, try stirring some de-seeded segments into a green chicken curry in the last few minutes of cooking.
The Australian Custard Apple Growers Association has some fabulous recipes on their website, including Chicken with Custard Apple Sauce; Caramelised Custard Apple Bruschetta; Custard Apple Cream and many more. Open up a custard apple and a new taste experience!
Buying whole trays and boxes is ideal for homes, day-care centres, school tuckshops, offices and workplaces, aged care facilities and sporting clubs and groups.
JELLO SHOTS: [how to be awesome]
I love Jello shots. I love them because they’re not something you can get everyday so that makes them extra special. Plus, they are delicious! So I decided to make a batch this weekend to take to the Buffett concert. It was my first time making Jello shots so I wanted to keep it basic. But there are many fancy recipes out there on the information superhighway if you are a skilled Jello shot chef.
The basic recipe to make any vodka/Jello flavor shot you want is this:
1 Packet of Jello [jelly]
1 cup of water
1 cup of vodka
METHOD:
You follow the basic Jello directions–
Boil the water, mix the Jello in, dissolve Jello for 2 minutes, then stir in the cup of vodka. I doubled the recipe– I used a big box of Jello and 2 cups of water/vodka, which made about 30 shots.
I used Watermelon Smirnoff Twist Vodka mixed with Strawberry Jello. I wanted watermelon Jello but they didn’t have it. These were yummy nonetheless, and quite strong.
Also, so you don’t have to trek all over the city looking for portion cups because you are not lucky enough to still work in a restaurant, head to Party City or any other party store for the disposable cups. They literally sell them as “Gelatin Shot Glasses.”
The website I found listed awesome shot ideas– everything from a Mimosa to a Jagerbomb Jello shot.
What I did NOT find was a Jello shot using my fave, Goldschlagger. Probably because cinnamon doesn’t mix with fruity Jello. I was thinking about it and you could technically make a Schlagger Jello shot using the clear basic gelatin that is used for baking. It would look cool cuz you could see the flecks of gold… but it would taste like cinnamon gelatin. Probably not that tasty… Do they make apple Jello? That would be good, a cinnamon apple shot! Apple Jello doesn’t sound familiar though…
I’m gonna make another batch for Phish on Tuesday… maybe I’ll give those Schlagger shots a whirl after all. Those hippies won’t even know what hit ‘em!
MILK PUNCH: [ COOKING LIGHT]
This old-fashioned drink is reminiscent of decadent egg custard. You can easily double or triple the speedy recipe to serve a bigger crowd.
Servings:12 servings
ingredients
•8 cups 98% fat-free vanilla ice cream
•3/4 cup bourbon
•4 teaspoons vanilla extract
•½ teaspoon ground cinnamon
•½ teaspoon freshly grated nutmeg
•4 teaspoons bittersweet chocolate, grated
directions
Combine first 5 ingredients in a blender; process just until smooth. Pour ½ cup ice cream mixture into each of 12 glasses; sprinkle each serving with about ¼ teaspoon chocolate.
Serve immediately.
CAMP COCOA MIX RECIPE: [This recipe from CDKitchen for Camp Cocoa Mix serves/makes 25 cups mix]
Serves/Makes: 25 cups mix
INGREDIENTS:
1 box (20 cup size) dry milk powder
1 1/2 jars (16 ounce size) coffee creamer
1 large can Nestles Quick cocoa drink mix
1 cup powdered sugar
PREPARATION:
Mix ingredients together in a large pot or dishpan. Store in containers with tight fitting lids.
To Serve:
Add 4 heaping Tbsp of cocoa mix to a cup. Add hot water and stir. Note: I buy one of the 56 oz cans of Nestles Quick and use half for each batch I make.
NUTRITION:
82 calories, 0 grams fat, 13 grams carbohydrates, 7 grams protein per 4 tablespoons of mix. This recipe is low in fat.
FIRESIDE COFFEE MIX: [CDKitchen]
Serves/Makes: 25 cups
Ready In: < 30 minutes
Ingredients:
2 cups nondairy coffee creamer
1½ cup hot cocoa mix
1½ cup instant coffee (regular or decaf)
1½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Directions:
Combine all ingredients in a large bowl, stirring well. Store in an airtight container.
To make 1 serving: spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug. Add 1 cup boiling water, stir until well blended.
NUTELLA HOT CHOCOLATE: [SOURCE UNKNOWN]
Ingredients
4 cups whole milk
½ cup Nutella
mini marshmallows or whipped cream
Instructions
1.In a medium sauce pan over medium-low heat, whisk together milk and Nutella until the Nutella is melted and milk gets nice and warm.
2.Serve in mugs and top with marshmallows or whipped cream. Makes 4 servings.
3.This can be made ahead of time, cooled, and stored in the fridge. Reheated on the stove or microwave in individual mugs. If microwaving, reheat each cup for about 1 minute.
SPARKLING PINEAPPLE, MINT JUICE: [TO DIE FOR!]
Ingredients:
1 fresh pineapple, peeled and chopped (save a few slices to garnish if desired)
1/4 cup (one small handful) fresh mint
A few teaspoons of honey or your sweetener or choice (optional)
1 liter bottle of sparkling water or club soda
Crushed ice, to serve
Directions:
Place pineapple, mint and sweetener (if using) in a high speed blender or food processor. Process until smooth. Pour into tall glasses, top with crushed ice. Add sparkling water or club soda to top. Serve immediately garnish with mint or pineapple slices if desired.
THICK HOT CHOCOLATE:
Ingredients
2 cups plus 2 tablespoons half-and-half
2 ounces bittersweet chocolate, finely chopped
1 tablespoon granulated sugar
3 teaspoons arrowroot (can be replaced with 1.5 tbsp all-purpose flour or .75 tbsp cornstarch)
1 tablespoon granulated sugar
Preparation
1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot in a small bowl, whisking until smooth.
2. Place the remaining half cup of half-and-half in a small saucepan over medium heat. Bring to a simmer.
3. When the half-and-half begins to bubble around the edges, whisk in the sugar.
4. Whisk in the arrowroot mixture until the half-and-half slightly thickens (usually less than a minute).
5. Remove from the heat and quickly whisk in the chocolate until smooth.
6. Pour into cups, top with a pinch of orange zest, and serve immediately.
Servings: 4
HEERLIKE VINNIGE DORSLESSER: [BRON ONBEKEND]
Lewer 2,5 liter
Bestanddele:
2l limonade
500 ml vars suurlemoensap
6 skyfies suurlemoen
ys
vars kruisementblare
Metode:
Meng al die bestanddele saam en bedien yskoud.
HANNO SE YSTEE :
‘n Baie lekker en gesonde alternatief vir koeldrank. En dit pas die sak ook goed.
1 liter kookwater
8 rooibosteesakkies
1-2 koppies suiker
2-3 liter koue water en ysblokkies
1 liter Liquifruit
Suurlemoensap
MAAK DAN SO :
Gooi 1 liter kookwater in ‘n pot saam met die teesakkies.
Laat dit vir 10min kook tot dit baie sterk getrek is.
Haal die sakkies uit en gooi die suiker by (1 tot 2 koppies afhangend van hoe soet jy daarvan hou).
Roer tot die suiker opgelos is.
Gooi ysblokkies by om die temperatuur af te bring en vul op met koue water tot op ‘n totaal van 4 liter altesaam.
Gooi dan die Liquifruit van jou keuse (ek verkies Appel) by, en dan suurlemoensap na smaak.
Lewer altesaam 5 liter ystee.
As jy van ‘n sterker en soeter ystee hou, verminder die water met 1 liter, sodat daar altesaam 4 liter ystee is
GEMMERBIER MET SKOP: [PETERJASIE]
20ml gemaalde gemmer
10 liter lou water
1.6kg wit suiker
150g rosyne
10g aktiewe droëgis
10ml kremetart
10ml wynsteensuur
Metode:
Voeg die gemmer by die water en suiker en roer tot die suiker opgelos is.
Voeg die res van die bestanddele by
Giet die mengsel in 'n plastiekemmer met 'n deksel en laat dit 24 uur lank gis.
Syg die bier daarna deur en giet die filtraat in gesteriliseerde bottels. Moenie die bottels te vol maak nie.
Plaas 2-3 van die rosyne in elke bottel en draai die proppe lossies vas.
Laat die bier 'n dag of twee by kamertemperatuur gis voordat dit in die koelkas bewaar word.
CHILI CHOCOLATE VODKA: [KLINK LEKKER]
Chilli and chocolate make for a clever way of infusing flavour in spirits.
Less than 15 minutes
Serves: 6
Main Ingredients
200 grams dark chocolate
2 tsp dried chillies
500 ml vodka
METHOD:
•Melt dark chocolate over hot water and stir in dried chilli flakes.
•Pour into a bottle containing 500ml vodka.
•Shake well before serving.
SHERBET MARGARITAS:
Don’t like the taste of salty rims? Decorate your margarita glass with some sherbet instead.
Less than 1 hour
Serves: 4
INGREDIENTS:
180 ml PnP icing sugar
5 ml citric acid
5 ml bicarbonate soda
125 ml tequila
125 ml PnP lemon juice, or lime juice
1 dash sugar syrup, to taste
METHOD:
•Mix icing sugar with citric acid and bicarbonate of soda to make sherbet.
•Mix tequila with lemon or lime juice and sugar syrup to taste.
•Place sherbet in a saucer and use syrup to lightly wet the rim of each glass.
•Make sure it’s not too wet or sherbert will become fizzy.
•Dip glasses in sherbet to coat rims.
•Carefully spoon crushed ice and a few lemon slices into each glass and pour over margarita mix.
Good idea
•Make sugar syrup to sweeten cocktails by boiling together equal parts of sugar and water for 10 minutes.
GEMMERBIER: [BRON ONBEKEND]
Hierdie resep is al vanaf 1975 in gebruik in ons familie. En nog altyd ‘n wenner in die somer. Maklik en goedkoop om te maak. Proe net soos ouma s’n maar sonder die baie werk.
17 liter water
2,5kg suiker
3 eetl fyn gemmer
1 eetl droë gis (korrels)
1 – 2 handevol (pit)rosyne
SO MAAK JY:
Gooi alles bymekaar in 20 liter emmer met deksel. Roer tot suiker opgelos is. Sit deksel op. Laat staan oornag. Rosyne moet bo-op dryf – dan is dit reg!).
Gooi in bottels, MOENIE BOTTELS SE PROPPE TE STYF OPDRAAI NIE!!!!!
Maak 18 liter gemmerbier.
GUAVA MANGO FRUITSHAKE: [SPUR COPYCAT RECIPE uit AMERICAN COPYCAT RECIPES]
Ingredients
1 cup peeled, chopped guava
1 mango, peeled, chopped
¼ cup sugar
1 tablespoon coconut cream/condensemilk
1 lemon, juice only
2 cups low-fat milk
½ cup crushed ice
Mint sprigs, for garnish
Directions
Put all ingredients, except mint, into blender.
Puree until well blended.
Serve with sprig of mint.
MY WENK:
Gooi sommer handvol aarbei ook by....heerlik wanneer dit yskoud bedien word.
RIA SE GEMMERBIER:
5cm stuk gemmerwortel geskil en gekneus...kook dit vir so 10 min in 1 liter water...voeg nog 4 Liter kouewater by...4 kop witsuiker.. 12,5 ml kremetart...7ml bloubierpot pakkie gis..dis die groter kitsgissakkie...handvol rosyne gekneus met pitte... Roer alles tot suiker gesmelt is..Laat staan 12 ure, syg deur kaasdoek en bottel. Voeg van die rosyne in elke bottel. Jy kan die afsaksel/moer vir 'n volgende keer be're as 'plantjie'. Die volgende brousel is dan sterker, voeg weer alles net by die 'plantjie'..hou in yskas...
GINGER BEER TWO WAYS: [By Sprott On]
The one on the left is the original recipe and the one on the right is my Thai flavour Homemade and so easy to do; music to your ears, then read on.
This is so much fun and you get the results really quickly. The best bit is, the recipes I’ve included are just a guide, so you can mess around with these and experiment to suit your own tastes; add different flavours, less sugar, more sugar, ferment it for longer, etc!
This recipe is based on the Hugh Fearnley-Whittingstall’s recipe form one of his many TV series. There are two recipes here and even a cocktail for good measure.
We did a tasting at home with friends and Anne who doesn’t normally like ginger beer liked the Thai version. I’ve included the Thai and the traditional so you can make your own mind up or do what I recommend and make both!
THAI GINGER BEER: [ok, there is no ginger in this, but you get the point]
Ingredients – makes 2 litres
•2 litre plastic bottle (clean)
•¼ teaspoon brewer’s yeast or baker’s yeast
•125g caster sugar
•125g palm sugar
•1 ½ tbsp finely grated fresh galangal [is a lot like ginger]
•Juice of 1 lime
•1 hot red chilli (your choice)
•1 kaffir lime leaf
•1 stalk of lemongrass, white part with tough outer layers removed.
Instructions
1.First of all, DON’T use a glass bottle for safety reasons. The mixture produces gas so obviously there is risk that the bottle could explode when fermenting. So it’s best to use plastic rather than risk an exploding glass bottle.
2.Using a funnel, add the yeast to the bottle and then the caster sugar and palm sugar.
3.Chopped up the chilli and lemongrass and grind together in a pestle and mortar with the galangal, kaffir lime and the lime juice. If you don’t want to use a pestle and mortar you could blend it. I do think you get more flavour if you do one of these, rather than just chop the ingredients up.
4.Pour the galangal mixture through the funnel into the bottle. Now fill the bottle about ¾ full with water, put the cap on and shake the bottle until all the sugar is dissolved. I used lukewarm water rather than cold to get the fermenting process going. Don’t use hot water as it may kill the yeast.
5.Top up the bottle with water, leaving a 2.5cm gap at the top, to allow for the beer to expand whilst fermenting. Put the cap on the bottle tightly, and then place it somewhere warm.
6.Leave it for about 48 hours. Once the bottle feels very hard and has no give in it, your beer should be ready. Check the bottle regularly to see how much gas is building up and if required release some of the gas. The last time I made this, the weather was warm and the bottle had become very hard over the first night. I ended up releasing a little pressure 3 times within the 48 hour period.
7.Place the bottle in the fridge for several hours to stop the yeast working. Once the beer is thoroughly chilled, pass it through a fine sieve and serve. I decanted my beer into two 1 litre glass flip top bottles after it was thoroughly chilled to store it using a tea sieve and a funnel.
You should end up with a great looking rose coloured beer with the fragrant flavours of Thailand. Use it as you would a traditional ginger beer.
Now for the traditional for ginger beer recipe.
TRADITIONAL GINGER BEER:
Ingredients – makes 2 litres
•2 litre plastic bottle (clean)
•¼ teaspoon brewer’s yeast or baker’s yeast
•225g caster sugar
•2 tbsp finely grated fresh root ginger
•Juice of 1 lemon
•1 tablespoon honey
Instructions
1.First of all, DON’T use a glass bottle for safety reasons. The mixture produces gas so obviously there is risk that the bottle could explode. So it’s best to use plastic rather than risk exploding a glass bottle.
2.Using a funnel, add the yeast to the bottle and then the sugar.
3.Mix together the grated ginger, lemon juice and honey.
4.Pour the ginger mixture through the funnel into the bottle. Now fill the bottle about ¾ full with water, put the cap on and shake the bottle until all the sugar is dissolved. I tried to use lukewarm water rather than cold to get the fermenting process going. Don’t use hot water as it may kill the yeast.
5.Top up the bottle with water, leaving a 2.5cm gap at the top, to allow for the beer to expand whilst fermenting. Put the cap on the bottle tightly, and then place it somewhere warm.
6.Leave it for about 48 hours. Once the bottle feels very hard and has no give in it, your beer should be ready. Check the bottle regularly to see how much gas is building up and if required release some of the gas. The last time I made this, the weather was warm and the bottle had become very hard over the first night. I ended up releasing a little pressure 3 times within the 48 hour period.
7.Place the bottle in the fridge for several hours to stop the yeast working. Once the beer is thoroughly chilled, pass it through a fine sieve and serve. I decanted my beer into two 1 litre glass flip top bottles after it was thoroughly chilled to store it using a tea sieve and a funnel.
And there you are two really easy home hooch recipes, enjoy and remember that they are alcoholic.
The one on the left is the original recipe and the one on the right is my Thai flavour
I did promise you a cocktail recipe and again, dead easy. This is a version of a Dark ‘n’ Stormy. I say a version, as my understanding is that a Dark ‘n’ Stormy is classically made with non alcoholic ginger beer….oops. I also tend to use a gold/amber rum and not black rum for this, however use what you prefer.
As you’ve gone to all this trouble (ok, not that much trouble) to make this top quality beer, make sure you use good quality rum. I’ve been using Mount Gay or Tanduay 15yr old rum. The Tanduay is from the Philippines and I don’t think it is readily available in Australia. The point is, use something good.
Ingredients – makes 1
•1 wedge of lime
•1 measure Rum
•3 to 4 measures of Homemade Ginger Beer
•Ice
Instructions
1.Add ice to glass
2.Squeeze lime wedge and add to glass
3.Add Ginger Beer
4.Add Rum
As with any cocktail, use the above as a guide, you may want more of one of the above ingredients. Adding the rum last creates a kind of cloud affect in the ginger beer, making it look stormy!
I’ve tried this with the Thai Ginger Beer and it works, although my preference is towards the original recipe for this drink.
C’mon people get your ginger beer on and let me know what you think. Hopefully you’ll see how much better it is than any shop bought variety. I reckon alcoholic ginger beer could be the next cider…..you never know! I must go as I’m expecting a phone call from the big brewers on a business offer!
Top Tip
•Don’t use really young ginger, it doesn’t have the kick of the older gnarly lumps.
Lekker PONS resep vir die ekstra warm dae! [BRON ONBEKEND]
12 rooibos teesakkies
Mango ekstrak ( Halls die groot bottel )
As jy soet smaak wil hê : 12 liters lemonade
Andersins 6 liters lemonade en 6 liters sodawater
6 suurlemoene ( in skyfies gesny )
SO MAAK JY:
Halfveer als as jy bv 10 liter wil aanmaak.
Trek die tee met kookwater vir so 5 minute.
Baie Sterk. Gooi in ‘n 20 liter emmer alles bymekaar.
Maak dit aand voor die tyd sodat geure lekker meng en staan.
Meng en proe en gooi by wat jy dink kort.
Bedien yskoud ….hmmmmnnnn
Smaak verskil mos………hahahaha
POMELO VERFRISSER: [BRON ONBEKEND]
Bedien 1
Voorbereiding: 3 minute
250 ml Riesling witwyn
125 ml vars pienk pomelosap
60 ml Campari
Tonikum na smaak
En versuikerde pomeloskil vir versiering.
SO MAAK JY:
-Skink die Campari, wyn en sap oor ys en vul die glas met tonikum na smaak.
-Versier met die versuikerde pomeloskil en bedien dadelik saam met groen olywe en Grissini broodstokkies om die aand behoorlik mee af te skop!
RASBERERRY AND GINGER COOLER: [PICK N PAY]
A refreshing combo of raspberries and ginger beer is perfect for a summer's eve.
Less than 15 minutes
Serves: 2
MAIN INGREDIENTS:
110 grams PnP raspberries
1 knob ginger pieces, finely sliced
1 bottle PnP ginger beer
HERE'S HOW:
Tip a punnet (110g) of PnP raspberries into a jug and mash with the end of a rolling pin.
Finely slice a 4cm knob of ginger and toss into jug.
Top up with chilled ginger beer and serve over ice.
Add a splash of gin (optional).
BANANA COCA SMOOTHIE:
1 banana, peeled and sliced
1/2 cup cherries, pitted and halved
4 bok choy leaves, chopped [kan baby spinach leaves gebruik]
1-inch slice of fresh ginger
1 cup nut milk (almond milk)
1 tablespoon cocoa powder
HERE’S HOW:
Mix all ingredients in a blender and blend until smooth.
You can add honey to sweeten the drink.
Serve immediately.
Serves 1
HOMEMADE EGGNOG: [Adapted from an Alton Brown recipe]
Ingredients:
4 egg yolk
1/3 cups sugar, plus 1 Tablespoon
2 cups whole milk
1 cup heavy cream
1/3 cup brandy or bourbon (optional - sort of)
1 Teaspoon fresh nutmeg
4 egg whites
DIRECTIONS:
1) Separate your yolks and whites for four eggs.
2) Put the whites in the fridge and start with your yolks. Whisk yolks until they are light in color. Add in sugar and continue to mix or whisk.
3) Now combine your milk, cream and nutmeg in a medium saucepan and put it on medium heat. If you don't want to pasteurize your yolks, skip this step entirely. Heat this to just below boiling temperature. Probably around 170 degrees. You shouldn't be able to keep your finger in it.
4) To temper the yolks, slowly drizzle in a cup of the hot liquid into your eggs. Keep mixing the yolks while you do this.
5) Then once your cup of hot liquid is mixed in with your yolks, your yolks will be up to temperature and you can slowly add them back to your saucepan.
6) Return to medium-low heat until it reaches 160 degrees. Keep whisking it and it will only take a minute or two. You can then be assured that your eggs are safe. Add in your brandy if you are using it and stick the mixture in the fridge to chill out.
7) Meanwhile, whisk egg whites until light and fluffy. They should hold stiff peaks. Whisk in an extra tablespoon of sugar to help them out.
8) Fold egg whites into the yolk base.
9) Serve chilled eggnog with cinnamon.
The first thing you need to do is separate your yolks. They make tools for this, but I would include that in my ever-growing list of useless kitchen appliances. Just break the egg in half and slowly roll the yolk back and forth between the two shell halves. Do this over a tiny bowl to catch the white.
Then pour the yolk in one bowl and the white in another. Now. Why can’t you just do all of the eggs over one bowl and catch all the whites at once? You can if you are a gambler. Because if just one drop of yolk infects your whites you have to start all over. They will never whip up. Why? Because fats and whites don’t mix. It’s science. I know because I’m a gambler.
Put the whites in the fridge and start with your yolks. If you don’t have a mixer then get your favorite whisk, but man you are going to have a tired forearm by the end of this. Once you mix for a few minutes, you will notice that the yolks lighten a bit in color and grow in volume.
Then slowly add in your sugar and keep mixing. After a few more minutes you will have a lovely pale mixture that is airy and beautiful.
Look at the change in color. It’s darn good.
Now combine your milk, cream and nutmeg in a medium saucepan and put it on medium heat. If you don’t want to pasteurize your yolks, skip this step entirely. Heat this to just below boiling temperature. Probably around 170 degrees. You shouldn’t be able to keep your finger in it.
Not quite boiling.
Then for the tempering part. Slowly drizzle in a cup of the hot liquid into your eggs. Keep mixing the yolks while you do this. Sorry I didn’t take a photo but I don’t have three hands. Don’t stress about it though, it isn’t too hard.
Then once your cup of hot liquid is mixed in with your yolks, your yolks will be up to temperature and you can slowly add them back to your saucepan. If you don’t bring your yolks up to temperature, your eggs will cook when they hit the hot liquid. Scrambled eggnog is horrible.
Whisking. Whisking. Always whisking.
Now put this back on the burner until it reaches 160 degrees. Keep whisking it and it will only take a minute or two. You can then be assured that your eggs are safe. Add in your brandy if you are using it and stick the mixture in the fridge to chill out.
It will take an hour or two to chill and then you need to prep your egg whites. These are even easier assuming you didn’t contaminate them with any yolk. Just mix them up with a mixer until they are fluffy.
IMPORTANT: Be sure to wash your mixers really well before you do this. The little bits of yolk from the earlier job will wreak havoc on your success.
Machines help for this part.
Once the whites start forming little peaks, add in that extra tablespoon of sugar and keep mixing until you get stiff peaks.
Stiff indeed.
Finally, once your milk base is chilled, fold your whites into your milk base and you have the best eggnog ever. Super light and delicious.
One more note. If you mix your whites an hour or two in advance that is okay. Just be sure to whisk them together for a minute or two before you add them to the milk base because some liquid will probably separate out.
So good.
This recipe isn’t that hard, and it produces a drink that is vastly different from store-bought nog.
It’s a great way to celebrate the holidays and your guests will be very thankful.
HOMEMADE BUTTERBEER: [Recipe by Darla]
DIT LYK NA 'N NUWE JAAR'S UITDAGING EN PROE!
Makes 6 servings
INGREDIENTS:
**All research I conducted turned up that McCormick’s Imitation Butter Flavor is vegan, but I cannot guarantee it**
FOR THE BUTTERBEER:
6 12-ounce bottles chilled cream soda, or 1/2 recipe Homemade Cream Soda, substitute diet cream soda for a still yummy sugar-free version
3 teaspoons (1 tablespoon) imitation butter flavor, or 2 tablespoons clarified butter (instructions linked above **clarified butter does not always blend well with the cold beverage, see info above**)
OPTIONAL – 1 ounce light rum, per serving, for adults only
FOR THE FOAM:
2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)
WHAT TO DO:
To make the butterbeer:
Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.
ALCOHOL-FREE SANGRIA FOR THIS HEAT: [ Sally Williams Fine Foods]
What you will need:
2 cups boiling water
2 black tea bags
2 cinnamon sticks
½ cup sugar
3 cups pomegranate juice
1 cup freshly squeezed orange juice
1 orange, sliced into thin rounds
1 lemon, sliced into thin rounds
1 lime, sliced into thin rounds
1 apple, cored and cut into chunks
3 cups carbonated water (soda water)
How to prepare:
1. Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
2. In a large jar, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
3. Just before serving, stir in carbonated water. Serve in glasses over ice.
MY WENK:
Knerts hom dan as jy moet!
ROOIBOSVERFRISSER:
500ml sterk rooibostee
50ml vars suuurlemoensap
500ml vars lemoensap
250ml pynappelsap
3cm stuk gemmerwortel, gerasper
500ml limonade
fyn ys
vars kruisementblare
MAAK SO:
Meng die tee, vrugtesappe en gemmer en plaas in die yskas tot goed koud. Voeg die limonade, ys en kruisementblare by net voor jy dit skink.
LAZY MOCHA FRAPUCCINO: [I’M A LAZY MOM]
(makes one tall glass)
1/2 cup milk (I use skim)
1 Tbs instant coffee
1 Tbs coffee creamer (liquid or powder – whatever flavor you like)
2 Tbs Hershey’s chocolate syrup
10 ice cubes
WHAT TO DO:
Pour all the ingredients into a blender and blend till smooth. Pour into a tall glass and sip with a straw. Mainly because I found it nearly impossible to drink these without a straw. That and you may need to stir occasionally with your straw to reblend the drink together.
Now for some variations. Cause I’m super awesome like that. And I like options in life.
If you prefer Caramel Frappuccinos, simply change out the chocolate syrup with caramel syrup.
If you like Caramel Mocha Frappuccinos then do 1 tablespoon of each!
If you like more of a coffee flavor than a chocolate or caramel flavor, simply add another tablespoon of instant coffee. (In other words, there’s lots of wiggle room to make these the way you like them!)
Ta-daaaaaaaaa!!!!!!
TUISGEMAAKTE LEMONADE: [KOSKENADES]
Meng 1 koppie suiker en 1 koppie water in ‘n dikboom kastrol.
Bring tot kookpunt en roer gereeld tot die suiker opgelos is, laat dit afkoel.
Dit is jou suiker stroop, meng die sap van 4 suurlemoene by die stroop mengsel, meng baie goed, meng 4 koppies yskoue water by die stroop mengsel.
Jy kan ook yskoue soda water by gooi in plaas van die water.
Bedien yskoud met dun skyfies suurlemoensap.
FROZEN MANGO DAIQUIRI: [MR FOOD]
MAKES: 5 cups
Get the party started with these babies because these Frozen Mango Daiquiris are a HIT! We like to call these sweet and sassy and with one taste, we know you'll agree!
YOU'LL NEED:
•2 small ripe mangoes (about 1 pound), peeled and cut into chunks
•1/2 cup dark or light rum
•1/4 to 1/2 cup sugar, to taste
•1/4 cup fresh lime juice
•1/4 teaspoon ground ginger
•Ice cubes
•Lime wedges
•Sugar to coat glass rim
WHAT TO DO:
1.In a blender, blend mango, rum, sugar, lime, and ground ginger until smooth, stopping once to scrape down sides.
2.Add enough ice to reach 4-3/4-cup level on blender container; process until mixture is thick and slushy.
3.To decorate glasses, rub a lime wedge around the rim of each glass. Place sugar in a shallow bowl and spin rim of each glass in sugar. Pour mango mixture into glasses and serve.
NOTES:
The sweetness of mangoes will vary with each season, so you may need to vary the amount of sugar. To cut a mango, slice the fruit in half, cutting around the big seed in the center, then score the flesh into squares and slice it.
OUR BEST STRAWBERRY DAIQUIRIS: [MR FOOD]
SERVES: 4
PREP: 5 Min
READY IN: 5 Min
Sip on our Best Strawberry Daiquiris, close your eyes, and imagine yourself cruising the Caribbean aboard a fabulous ship without a care in the world -- it's kinda like magic!
YOU'LL NEED:
•1 (16-ounce) package frozen strawberries
•1/2 cup light rum
•1/2 cup sugar
•2 tablespoons lime juice
•1 cup ice
•1/4 cup water
WHAT TO DO:
1.In a blender on high speed, blend all ingredients until smooth.
2.Pour into individual glasses and serve.
NOTES:
•Garnish with fresh strawberries.
SUPER CINNAMON GLUHWEIN: [ROBERTSONS SPICE RECIPES]
1 hr 10 min cooking time
Serves 10
INGREDIENTS:
•2 bottles Red Wine
•1 cup Brown Sugar
•3 cups Water
•1 Lemon sliced
•20 Robertsons Whole Cloves
•6 to 8 Robertsons Whole Cinnamon Stick
•Orange sliced for garnish
WHAT TO DO:
1.Mix water, lemon and spices and simmer for an hour then strain.
2.Heat but do not boil the red wine.
3.Add wine to hot water mixture.
4.Ladle Gluhwein into cups and serve with half a slice of orange.
LIME AND ORANGE MARGARITAS: [From The Deen Bros - Author: Lisa B]Serves: 4
INGREDIENTS:
•6 ounces (3/4 cup) frozen limeade concentrate
•6 ounces (3/4 cup) tequila
•4 ounces (1/2 cup) Corona
•2 ounces (1/4 cup) orange juice
•2 cups ice cubes
•Coarse salt (optional)
WHAT TO DO:
1.Combine all ingredients except the salt in a blender.
2.Blend on high until ice is crushed and mixture is slushy.
3.Rim the edge of four drinking glasses with the salt, if desired. Pour mixture into the glasses and serve.
BEER MARGARITAS: [FOOD.COM]
INGREDIENTS:
Original recipe makes 6 (1 cup) servings
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1 lime, cut into wedges
WHAT TO DO:
1.Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
COLD BREW COFFEE: [Author: Stephanie Manley via CopyKat.com]
•Prep time:10 minutes
•Cook time:2 hours
•Serves: 4
Enjoy some homemade cold brew coffee. Please note, the coffee will need to steep for 12 hours.
INGREDIENTS:
•16 ounces of water
•1/2 cup coarsely ground coffee
WHAT TO DO:
Use either a French press or a large mason jar, add 16 ounces of water to the water vessel. Add 1/2 cup of coarsely ground coffee. Place a lid on the container, and refrigerate for at least 12 hours. After 12 hours separate the coffee from the grounds. If using a French press press the down, and pour off the water. If you are using a Mason jar, pour coffee through coffee filter. Store coffee in the refrigerator.
MY WENK:
Maak koffie warm en geniet 'n heerlike beker koffie of geniet dit as 'n yskoffie.
FRESHLY BREWED COFFEE: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 6
There is nothing to beat the flavour of real coffee. My grandmother used to roast her own coffee beans and the aroma was amazing.
YOU NEED:
3-4 heaped tablespoons of ground coffee
pinch of salt
1½ litres boiling water
WHAT TO DO:
Rinse the coffee pot with boiling water. Add ground coffee and salt. Pour hot water (just off the boil) over. Stir coffee and leave to stand in a warm spot to draw. Strain through a small strainer into the mugs. Add warm milk and / or brown sugar as desired.
APPLE ICE TEA: [SPAR RECIPES]
Prep Time: 8 minutes
This takes centre-stage as one of the most refreshing beverage options on a hot day. [Ek het nie 'n warm dag nodig vir hierdie nie, want dis heerlik]
INGREDIENTS: [ 3.5 litres]
•1.5 litres boiling water
•30 ml SPAR honey
•juice of half a lemon
•2 litres SPAR apple juice
•plenty ice cubes
WHAT TO DO:
1. Pour the boiling water onto the tea bags, and allow 5 minutes brewing time.
2. Discard the tea bags. Stir the honey and lemon juice into the hot black tea.
3. Stir in the apple juice and refrigerate.
4. Chill thoroughly and serve poured over tumblers half-filled with ice cubes, and paper-thin slices of apple if desired.
Hints and Tips
Substitute the Chai Spice tea bags for Orange or Lemon flavoured ones.
BISSCHOPSWIJN: [BOEREKOS KOOKENGENIET]
Verdryf die winterkoue met Bisschopswijn
BESTANDDELE:
1 bottel rooiwyn
1/2 koppie witsuiker
1 teelepel fyn kaneel
1 lemoen 8 heel naeltjies
MAAK SO:
Meng die rooiwyn, suiker en kaneel in 'n groot pan oor medium hitte.
Sny die lemoen in die helfte, druk die naeltjies in die buitenste gedeelte van die halwe lemoene en plaas in die wyn. Verhit stadig oor lae hitte vir ongeveer 30 minute of totdat dit stoom. Moenie dit laat kook nie.
Verwarm die glase in warm water voordat dit bedien word.
Genoeg vir ongeveer 8 bedienings.
Dit is nie raadsaam om Bisschopswijn te drink in die oggend voor jy gaan werk, of as jy dalk moet bestuur nie.
Waarskuwing!!!!! Jy kan nogal blink gedrink raak na 'n paar glase van hierdie brousel.
"MELKTERTJIES": [BOEREKOS KOOKENGENIET - deur: Hantie Kotze]
Gebruik as 'n likeur na ete of 'n "shooter"
BENODIG:
1 Blik Kondensmelk
1 Blik Ideal Milk
1/2 Bottel Vodca
Kaneel
MAAK SO:
Gooi al die bestanddele saam in groot mengbeker of gebruik versapper dit meng net beter.
Klits goed saam en bottel in gesteriliseerde 1l glasbottel.
Plaas in yskas.
Bedien in likeur glasies en strooi fyn kaneel bo-oor. Passop!!!
Dit is heerlik te heerlik.........