Honey Cruller (Crew-ller) Doughnuts

Honey Cruller (Crew-ller) Doughnuts

Honey Cruller (Crew-ller) Doughnuts

Honey Cruller (Crew-ller) Doughnuts1   Honey Cruller (Crew-ller) Doughnuts2Tried Tested
So I tried these yummy French doughnuts today. They are excellent ….

1 cup water
6 tbsp butter
1 cup cake flour
Pinch of salt
4 Jumbo eggs
Vegetable or canola oil for frying
Honey Glaze : 1 1/2 cups icing sugar, 2 tbsp honey, 1/2 tsp lemon essence/vanilla essence, 2 to 4 tbsp milk depending on the consistency you would like the glaze.
Mix all ingredients together in a flat dish and dip doughnuts into the glaze. Allow to drip on a wire rack for 40 mins or until the glaze has set.
In a saucepan boil together butter and water. Remove from heat add flour and salt stirring until dough comes away from the sides of saucepan, return to low heat and stir mixture for 1 1/2 mins. Remove mixture and place in a mixing bowl to cool for 8 mins. Add eggs one at a time beating with an electric mixture. Add last egg and beat mixture a further 2 mins until glossy. Place mixture into a piping bag with a large star nozzle and pipe a round circle on small pieces of parchment paper that have been greased with spray and cook. Use a pastry brush to spread the cooking spray onto the parchment paper.
( you will place the circle of choux pastry face down into the hot oil.) with the parchment paper attached. After 1 min remove the parchment paper with a pair of tongs. Cook doughnuts 2 to 3 mins per side. Drain on paper towels. Once cool, glaze the doughnuts.

Source: Anias Kitchen
Baked by:  Gail Haselsteiner

BIANCA’S FAMOUS EASY VEGETABLE & BACON SLICE

BIANCA’S FAMOUS EASY VEGETABLE & BACON SLICE

BIANCA’S FAMOUS EASY VEGETABLE & BACON SLICE  Tried Tested

6 eggs
1 large zucchini grated
1 carrot grated
1/2 onion finely diced
1/2 cup grated cheese
300g thinly sliced bacon
Pinch of nutmeg
Pinch of baking powder
Salt and pepper to taste
{ METHOD }
Beat the eggs in a large bowl the add nutmeg, salt, pepper and baking powder.
Then softly stir all ingredients together.
Place in lined tin and back for 25mins at 180 degrees.

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
gluten free

Source: YUM RECIPES
Prepared, posted and tried and tested by Renee Matthee

HUNGARIAN TART

HUNGARIAN TART

GH HUNGARIAN TART  Tried Tested

Life’s sweet little treasures
Ingredients
•4 cups cake flour
•additional flour for dusting
•4 tsp baking powder
•4 tablespoons sugar
•1 tablespoons vanilla essence
•4 tablespoons cooking oil
•250g butter
•2 eggs
•1 x 290 g tub of Rhodes Mixed Jam for spreading

METHOD:
1. Sift the Flour. Add Baking powder.
2. Beat the Butter and sugar. I prefer using icing sugar rather than granulated sugar.This results in a smooth biscuit dough.
3. Add vanilla essence and oil to the butter and sugar. Then add beaten eggs.
Combine the butter mixture with the flour to form a soft pliable biscuit like dough.If it is too sticky-add a little more flour until it is manageable.
4. Break apart into two pieces. Roll one portion into a square form. Use knife to cut out straight edges, this well help give the Hungarian tart a neat shape and less wasted edge pieces when cooked. It is best to roll the dough on parchment (baking paper) then transfer into a glass rectangular baking dish ( Pyrex )
5. Spread Jam over the rolled dough.
6. Grate the second piece of dough over the jam. Bake at 180 degrees Celsius for 15 minutes.
7. Allow to cool then cut into squares.

Source: Recipes for Africa
Baked, tried and tested by:Gail Haselsteiner

Banting “Vetkoek”

Banting “Vetkoek”

Banting “Vetkoek”

1/3 cup Coconut flour
1 pinch Salt
1/2 tsp Baking powder
1/2 tsp Psyllium Husks
2 Eggs
1/4-1/3 cup Milk/Cream
Sift the dry ingredients together.
Beat the eggs with 1/4 cup of milk and add to the dry ingredients. Allow the mixture to stand for a minute to firm up. If it is too stiff, add the rest of the milk.
Heat enough coconut oil in a pan to cover the base of the pan.
Turn the heat down to LOW and either scoop spoons full of batter into the pan, or you can roll into balls and press down slightly.
Fry each side for 2-3 minutes.
These burn easily so FRY ON LOW HEAT.
Only turn them once after frying on the one side.
Cut them open and serve with butter and your choice of filling

Source: Archive – original source unknown

I have been informed that the below picture should be posted with this recipe and the actual source – https://jeanetteslowcarbeats.wordpress.com/2015/01/22/vetkoek/
Vetkoek  Tried Tested

Comments by Suria Meyer: A while ago you posted a recipe for banting vetkoek. While this is a bit far from traditional vetkoek it is a good recipe.
I don’t follow the banting lifestyle as I can’t get my head around eating that much fat. But I do limit carbs and like to try new things.
I did not like them in oil, they came out too oily so I used a nonstick pan, made them into balls, flattened a bit and baked with the lid on. They came out perfect!
I also tried the batter a bit more runny for flapjacks but it’s a bit difficult to turn them.
In the foto top left is the original version and the other 2 at the top is my favourite. The bottom one is the flapjack version that came out in heart shape by accident.

banting vetkoek  Tried Tested

Grandpa Ron Crossman’s Traditional Biltong “Jerky”

Grandpa Ron Crossman’s Traditional Biltong “Jerky”

Traditional Biltong - Jerky  Tried Tested

This recipe my dad used from childhood in the 1930’s and so it is almost 90 years old and has been tried and tested by many and is still my favorite.

This will season 25kg of biltong “Jerky”
PS. Approx 35 grams of spices will do 1kg of meat.

500 grams of Kosher salt.
180 grams of Sugar.
20 grams of baking soda.
12,5 gram op pepper.
80 grams of Coriander.
Brown Vinegar.

Method:
You can use any beef cuts of your choice. From roast beef to inside round, topside, silverside and even filet.

Brown the Coriander on medium heat (do not burn it).
Grind the Coriander with a rolling pin or hand coffee grinder but not to fine. (do not use an electric grinder)
Mix all the dry ingredients in a mixing bowl.
Cut your meat strips into 1and1/2 inches along the grain of the meat.
Dip the meat strips in the brown vinegar and pack in layers.
Sprinkle your spices on each layer before adding the next layer of meat strips.
Let it lay overnight, turning the meat once before hanging.
Use paperclips for your meat hooks.
Hang in a cool ventilated area with a fan on the lowest setting for faster results.

Enjoy
Source, Tried and Tested and prepared by Roy Crossman Snr

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