Category: Useful tips

Simple sugar syrup

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 5ml glucose

Method:

  • Bring to boil with the lid on
  • Cook for 10 min, remove from stove and cool
  • Keep in fridge until needed
  • Flavour syrup with orange / lemon zest or cinnamon sticks or try some star aniseed
  • Thin syrup down with any liqueur or with strong coffee
  • Pour over hot cakes for extra moisture

Basic butter icing

basic-butter-icing
Ingredients:

  • 250g butter or margarine
  • 500g icing sugar, sifted
  • 15ml boiling water
  • 5ml vanilla essence

Method:

  • Cream butter / margarine until light and fluffy
  • Stir in the icing sugar then add the boiling water and beat on high speed for about 10 min or until light and creamy
  • Use powder colouring if needed and beat well after adding.

Tips:

  • for black icing, replace some icing sugar with cocoa powder then add black colouring
  • for intense, bright colours, start with a large amount of colouring, mix and stand for 1 hour or overnight
  • for pure white icing, use Wooden spoon or Marvello margarine
  • add some full cream Greek yogurt to coloured or pure white icing to make it more palatable
  • add some essence to complement the colours used

Chocolate Ganache

chocolate ganache
Ingredients:

  • 500g chocolate – melted
  • 200ml cream – heated

Method

  • Mix together until smooth
  • Pour hot over cakes for a thin coating or stand to firm up for a thicker coating
  • Add 30g butter for more gloss in the final product
  • Use only 125ml cream for a basic truffle mix. Stand to chill in fridge then beat until fluffy, chill well
  • Shape into balls, refrigerate until firm, dip in melted chocolate and decorate

Useful tip: This is a perfect hot chocolate sauce to serve with ice-cream or use as a fondue base with fresh strawberries, banana pieces etc.

Mates in milliliter en gram

mates in milliliter en gram

  • 250 ml (1k) koekmeelblom = 140 g
  • 250 ml (1k) bruismeel = 140 g
  • 250 ml (1k) volkoringmeel = 150 g
  • 250 ml (1k) mieliemeel = 120 g
  • 250 ml (1k) mielieblom = 120 g
  • 250 ml (1k) witsuiker = 200 g
  • 250 ml (1k) sagte bruinsuiker = 200 g
  • 250 ml (1k) versiersuiker = 130 g
  • 250 ml (1k) strooisuiker = 210 g
  • 250 ml (1k) kakao = 100 g
  • 250 ml (1k) botter = 230 g
  • 250 ml (1k) klapper = 80 g
  • 250ml (1k) pitlose rosyne = 150 g

Mates in die kombuis

mates in die kombuis

  • 250 ml = (1k) 1 koppie
  • 180 ml = (¾k) driekwart koppie
  • 125 ml = (½k) halwe koppie
  • 60 ml = (¼k) kwart koppie
  • 15 ml = (1e) een eetlepel
  • 5 ml = (1t) een teelepel
  • 3 ml = (ruim ½t) ruim halwe teelepel
  • 1 ml = (t) kwart teelepel
  • 450 gram = 1 pond
  • 30 onse = 1 gram