Die stappe in die maak van tannie Rhodapoeding
Tannie Rhodapoeding
Hierdie resep is baie oud. Ons ma het dit my tannie Rhoda, ons pa se suster gekry hier in die vyftigerjare.
MAAR dit bly na al die jare steeds 'n groot familie gunsteling!
Meng:
1 k vars broodkrummels
1 el botter
1 hoogvol el appelkooskonfyt
1 hoogvol tl kaneel
Voeg 1 tl koeksoda opgelos in 1/2 k koue melk by
Meng. Dit moet 'n slap deeg wees
Laat 1k suiker oplos in 2 k water en 1 klont botter in 'n diep bak
Gooi die deeg eweredig versprei in die suikerstroop
Bak dadelik vir 1/2 uur by 180°C
Die poeding vorm eie dik stroop, maar dis ook heerlik, selfs koud, met vanieljeroomys of vla
Wanneer die lug begin byt, soek mens darem iets meer substansieel as vars vrugte en slaai.
'n Ou pasteitjie en 'n gebakte poeding of twee is dan net die regte ding om weerstand teen die winter op te bou.
Ontbytbeskuit
Meng die volgende:
500 ml (2 k) All Bran-vlokkies
500 ml (2 k) Rice Crispies
375 ml (1.5 k) muesli
375 ml (1.5 k) graanvlokkies
250 ml (1 k) suiker
250 ml (1 k) bosbessies ("cranberries")
100 g pekanneute, grof gekap
1 kg bruismeel
5 ml bakpoeier
5 ml sout
Meng saam:
3 ekstra groot eiers, geklits
625 ml (2.5 k) dubbele Griekse jogurt
375 ml (1.5 k) olie
Roer by meelmengsel
Bak in 'n oondpan by 180° C vir 45 minute of tot goudbruin bo-op en gaar
Breek in kleinerige stukkies, die beskuit is baie vullend
Droog oornag uit by 70° C
"Vrouekeur"
Parmesaanmuffins
(12 muffins)
Meng saam:
500 ml (2 k) koekmeel
15 ml (1 el) bakpoeier
5 ml ( 1 tl) sout
75 ml (5 el) fyn gerasperde parmesaankaas 6 grasuie, gekap 15 ml (1 el) gekapte pietersielie Knypie rooipeper Meng saam: 2 groot, eiers (effens geklits) 60 ml (4 el) olie 200 ml volroommelk Voeg vloeistof by droë bestanddele, en meng Bak by 180°C vir 20 minute of tot goudbruin en gaar Bedien met dourissie blatjang "Vrouekeur"Nutella and Vanilla Bean Panna Cotta
Susan het, so tussen baba grootmaak, nog tyd gekry om hierdie heerlike (en mooi), panacotta te maak.
Serves 2 – 4
Nutella layer:
- 1 cup (250ml) thickened cream
- 25g caster sugar
- 1 tsp powdered gelatine
- 1 ½ tbs cold water
- ½ cup Nutella
Vanilla layer:
- 1 cup (250ml) thickened cream
- 25g caster sugar
- 1 tsp powdered gelatine
- 1 ½ tbs cold water
- ¼ tsp vanilla bean paste
First make the nutella layer. In a jug that you can easily pour from, sprinkle the gelatine over the water and let it set for a few minutes. In a saucepan over low heat, warm the cream and stir in the sugar. Once the sugar has dissolved, stir in the Nutella and mix well. Do not let the cream boil. Pour the cream mixture into the gelatine and mix well to ensure all the gelatine has melted.
Pour the mixture into either two wine glasses or goblets or decorative bowls. You could also divide the mixture into small ramekins for more serves. If you want the panna cotta to set diagonally, tilt the glass and secure it until it sets. Immediately refrigerate and let it set for a few hours.
To make the vanilla layer, follow the instructions again but instead of adding nutella add the vanilla bean paste instead. Wait until the mixture has cooled down to room temperature before pouring over the Nutella layer. If you want this layer to be slanted as well, do the same thing with the glass and make sure you let it set for several hours.
Enjoy! Pinterest