Potjie Kos, een stoofpot op Zuid Afrikaanse wijze.Deze stoof is een heerlijke kruidige stoof die je even in Zuid Afrika laat wanen.
Die skilferkors was veerlig, die vulsel hemels, die smaak geurig. En die wenner van SARIE KOS se 2009 melktert-wedstryd is ... Deona Tait van Pretoria!
Tave Kosi with chopped oregano and mint.
Endless beaches and unexplored islets, castles and ancient civilisations, cosmopolitan but at the same time unspoilt, these quintessentially Greek islands are above all charming and hospitable
Gemmerkoekies (Tannie Babs Schutte) Bestanddele 375 g Margarien 2 k Suiker 2 eiers ½ k Goue Stroop 5 k Koekmeel 1 t Sout 2 t Koeksoda 2 t fyn Gemmer 2 t kaneel 2 t fyn naeltjies Metode Voeg suiker …
Heerlike konfytblokkies vir teetyd.
Hippocrates, ancient Greek physician who lived during Greece’s Classical period and is traditionally regarded as the father of medicine. He has been revered for his ethical standards in medical practice, mainly for the Hippocratic Oath, which, it is suspected, he did not write.
Wat is nou beter as roosterkoek langs die kampvuur?
Maketaan Konfyt (fyn) (Onbekend) Bestanddele 500 g Waartlemoen 750 g Suiker Metode Vir elke 500 g Waartlemoen gebruik u 750 g suiker. Sny die waartlemoen in klein stukkies. Gooi suiker daaroor. Laa…
Hippocrates embodied the perfect doctor: kind, wise, old, knowledgeable, with a long beard and profound wrinkles around perceptive eyes. At least that is what we’d like to think. While his fame was such to warrant a mention from the likes of Plato and Aristotle, not much is actually known about Hippocrates the father of Medicine.
Kvelds-kos, middags-kos, klubb-kos, hverdags-kos, ingen spesiell anledning-kos. Denne retten er et resultat av "man tager hva m...
Die skilferkors was veerlig, die vulsel hemels, die smaak geurig. En die wenner van SARIE KOS se melktert-wedstryd is... Deona Tait van Pretoria!
Kondensmelk-en-mostert sous: 1 kop asyn 2 eetl mosterd 1 blik kondensmelk Meng alles goed en bere in die yskas Maklike Mosters en Kondensmelk Doopsous Halwe koppie kondensmelk 2 tl mosterd 2 eetl a…
KERRIE PIESANGSLAAI
These were the winning entry in our kerrie-sosaties competition, won by Gerrie du Toit from Vereeniging
Panseiku is één van de vele lekkernijen die je op de Antillen in een klein kraampje op straat kunt kopen. De 'kos dushi' staan erom bekend dat ze érg zoet zijn, maar vooral ook érg lekker. Je maakt dit Antilliaanse pindasnoepgoed nu zelf met ons recept!
Karamel-melktert Komplimente : HUISGENOOT Genoeg vir 10-12 mense Bereidingstyd: 20 minute Gaarmaaktyd: 15 minute Afkoeltyd: oornag 250 g Tennis-koekies, fyn gedruk 200 g botter, gesme…
FATIMAS CAPE MALAY KOESISTERS
Oven-Baked Mashed Potato Cakes – Healthier than pan-fried potato patties, these baked mashed potato cakes are crisp on the outside and melting on the inside. This easy side dish is ideal to a…
De lekkerste blinde vinken maak je zelf met gehakt en kalfslapjes. Daarbij komt een lekker romige wortelpuree en een heerlijk vlees-biersausje.
Austrlian Gourmet Traveller fast biscuit recipe for Kourabiedes (Greek walnut shortbread)
It was only about 3 hours into the drive along Route 62 when I realised what I was actually doing; I was travelling 400km into the middle of the Klein Karoo (aka nowhere) in search of 'The Perfect Koeksister'. Those that know me, expect nothing less, but still, it was quite crazy. Even for me. The beautiful Klein Karoo To catch you up to speed, a koeksister is a plaited, deep-fried doughnut drenched in a seriously sticky syrup. It's a treat as South African as milk tart, biltong and beer. South African koeksisters Like American's and their doughnuts? Koeksisters are a big deal here - we take them as seriously as our rugby! We even have a monument dedicated to the treat! Koeksister monument in Orania, Northern Cape My search for sweetness led me all the way to the little town of Ladismith where rumour has it, I'd find the best. Although tuisnywerheid's have all but died out in the big cities, in a small town like Ladismith it is still the place to go for the best cakes, rusks and jams (and also the latest skinner/gossip!) Ladismith Tuisnywerheid Lallie Botha, Ladismith Tuisnywerheid Founder Only the finest bakers get their goodies displayed on the shelves here. It was while scanning the fully-laden racks that I met Lallie Botha who tells me she was Ladismith's first koeksister queen back in 1972 when she founded the tuisnywerheid. Back then, she would go through an 85L drum of oil each month! I was convinced I was in the right place - the people of Ladismith definitely love their koeksisters! After giving me some tips on what to look out for in the perfect koeksister, Lallie dished the dirt on who makes the best and sent me on my way (with 5 bottles of homemade jam). While walking through the town of Ladismith, I couldn't resist stopping a few locals to ask about their favourite koeksisters. But it seemed the town was completely divided on who makes the best and I sensed a little competition between two particular bakers. It was definitely time for me to meet the koeksister contenders! Me and Euradia Muller, Ladismith Koeksister Queen My first visit was to the home of Euradia Muller, who greeted me, voorskoot (apron) and all, before hurrying back into the kitchen while fretting that her koeksisters were now sitting in the syrup too long! Over a cup of milky rooibos tea brewed in a green teapot on the stove, Euradia caught her breath long enough to tell me that there are no secrets when it comes to making koeksisters! I could barely hide my disappointment. Had I come all this way for nothing? Euradia's koeksisters Euradia wakes up at the crack of dawn to make the dough before the heat of the Klein Karoo sets in. She uses an heirloom ruler to measure her koeksisters - a lady after my own OCD heart! Her 'sisters are cut into rectangles which are then halved and twisted before being deep-fried and plunged into ice cold syrup. She tells me that it is very important that the syrup is very cold. Finally! I had something to go on! My excitement was short-lived though as she then explained that the recipe was passed down to her by her mother who refused to give it to anyone. The recipe used to be kept under lock and key but is now engraved in her mind and she cooks it off by heart. My koeksister trek (mission) seemed more and more doomed. On leaving I was handed a neatly wrapped tray laden with freshly baked koeksisters and the instructions to store them in the fridge as soon as possible. But, as far as a recipe was concerned, I left empty-handed! My disappointment was immediately forgotten though when I felt the warm Karoo hospitality the minute I was welcomed through the backdoor of Cynthia du Plessis' farm kitchen. After I was shown photos of her 4 grandchildren, and told the long story of how her and her husband Willem moved from Pretoria to stay in Ladismith, I finally managed to sway the conversation back to her koeksisters. On hearing whose kitchen I'd just come from, Cynthia tells me she used to be a fan of Euradia's but now bakes her own (I didn't press the clearly sensitive matter!) But the big question was, would she share her secret recipe with an English girl from the big city? Me and Cynthia du Plessis, Ladismith Koeksister Queen I was in luck! Cynthia welcomed my enthusiasm with open arms and proceeded to run me through all her baking secrets like I was her granddaughter! I learnt to knead dough with my fists like a real Afrikaans tannie and mastered the trick to twisting the koeksisters just the right way so they don't unravel while frying. And when it came to the syrup, I thought I was terribly clever when I eagerly offered my new-found knowledge from Euradia to use ice cold syrup, only to be told that it was actually the wrong way to make koeksisters! Ai. It seemed the only thing the two ladies did agree on, was that koeksisters need to be stored in the fridge to stay crisp. At least there was that! Cynthia deep-frying her famous koeksisters. She makes about 8 dozen each week! As we finished deep-frying the twists, I stole a taste of Cynthia's koeksisters. As to who's were the best? I was undecided as they were equally delicious! But thankfully, this time, I left the kitchen (via the backdoor) with my mind filled with years of wisdom, a scribbled recipe in one hand, a packet full of fresh koeksisters in the other and two newly-adopted ouma's who insist I come back to visit soon. Cynthia’s Koeksisters Recipe by Cynthia du Plessis Note: While 165ml baking powder is a lot, Cynthia assured me it's to keep the koeksisters crunchy in the syrup. Who am I to question the koeksister queen?! This recipe makes a large amount of koeksisters, so it's safest to halve this recipe. Makes 4 dozen 1250g cake flour ½ tbsp salt 165ml baking powder 1 ¼ cups milk 1 ½ cups water 5 large eggs 62g butter or margarine, softened oil, for deep-frying Syrup 12 cups sugar 6 cups water 2/3 cups lemon juice 1 ½ tbsp cream of tartar 1 tsp caramel essence (optional) Sift the flour, salt and baking powder into a large bowl. Whisk the milk, water and eggs together and add to the dry ingredients. Mix to form a soft dough then knead thoroughly for 10 minutes, adding a little butter or margarine in every now and then. As for the kneading (aka punching) Cynthia says when her and her husband have an argument, she makes koeksisters to release her stress! Cover the dough with clingwrap and place in the fridge overnight. Make the syrup by combining the sugar, water, juice, cream of tartar and caramel essence in a large pot and stir over low heat until the sugar is dissolved. Boil the syrup for 10 minutes then allow to cool to room temperature. Break off a fist-sized chunk of the dough and roll out into a long sausage on a lightly oil-greased surface, then using a rolling pin, roll out to about 10cm wide. Cut into 1cm strips. This looks so much easier than it is! Up until now I had always thought koeksisters were plaited! They are actually twisted. Take each strip then roll into a sausage, twist the ends around each other to form a koeksister shape and pinch the ends closed. Heat the oil to 180C then deep-fry the koeksisters, a few at a time, turning often to brown on all sides, until golden and cooked through. Cynthia's husband, Willem made her a nifty contraption (above right) to help keep the treats in the syrup! So cute! Drain from the oil and immediately plunge into the room-temperature syrup, making sure to keep the koeksisters submerged so they soak up the syrup. Drain the koeksisters from the syrup and allow to cool. To keep your koeksisters crispy, store them in the freezer. Remove them from the freezer 15 minutes before you want to serve them. Enjoy with a lekker koppie rooibos tee! Visit my Facebook page, The Kate Tin, or follow me on Twitter and Pinterest to get all updates on my posts and other sweet ramblings.
BOBAAS GEMMERKOEKIES
Copycat recipes that surpass the originals in taste are culinary gems. With careful ingredient selection and masterful execution, these recreations elevate familiar dishes to new heights, leaving even the originals longing for their perfected doppelgängers.
Koejawel-yskastert is so tuis in Suid-Afrikaanse huise soos biltong en koeksisters.
Sit dié bredie voor op rys, krummelpap of stampmielies.
PERFECT ROOSTERKOEK
If you’re wondering why you haven’t heard from me since spring, it’s because a lot has been going on with Bagtazo. But today I’m finally back to tell you about Yves Klein. While scrolling through my Instagram feed recently, I came across a post in which someone had basically recreated Yves Klein’s
Daar kom daardie dae dat jy net vinnig wil kos maak. Die dae wat jy min skottelgoed wil he. Vandag is so n dag. Ek maak die hoender wat my ma altyd vir ons gemaak het Hier kom n pakkie sampioensoppoeier oor die hoender. Ek weet die kospuriste het n […]
Dié resep lewer drie middelslag of twee groot terte.
Photo of the model Birgit Kos, work 24614. More pictures of Birgit Kos and other models from Netherlands on Kendam.
Probeer bietjie hierdie boerekos-lekkerny sodat die kuns van koeksisters bak nooit uitsterf nie.
Hierdie heerlike resep begin met een basisresep waarmee die lekkerste kos opgetower kan word.
Feta-stuffed filo cigars are a traditional Greek appetizer. Golden layers of filo and a savory feta cheese filling are baked to a crispy perfection!
Moenie bang wees om jou eie koeksisters te maak nie. Volg net die resep en jy sal sien dis so maklik, enigeen kan dit regkry.
Ek het klein patats gebruik, want Leipoldt sê jy moet die patats heel hou.
Heerlike dadelvingers om aan te peusel!
Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.
Die skilferkors was veerlig, die vulsel hemels, die smaak geurig. En die wenner van SARIE KOS se 2009 melktert-wedstryd is ... Deona Tait van Pretoria!
