tag:blogger.com,1999:blog-3434672824321988102024-03-13T21:13:42.308+02:00KoekiesEnCream*Ietsie soets is altyd ietsie goeds*Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-343467282432198810.post-76321090910714972392014-07-17T00:00:00.000+02:002014-07-17T08:34:03.238+02:00Koffiekoekies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Koffiekoekies*</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Koffiekoekies en ander kleinkoekies is 'n bietjie meer werk as enige ander gebak. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Om deeg te knie, koekies uit te druk en elke koekie se vulsel individueel te smeer, gaan 'n tydjie van jou verg. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pak hierdie resep aan met tyd aan jou kant, maak 'n koffie-afspraak met hierdie koffie koekies!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Neem ook in ag dat die deeg 'n uur lank in die yskas moet 'rus' voordat dit uitgerol en in vormpies uitgedruk word.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Nietemin, om 'n tuisgemaakte koffiekoekie voor te sit maak elke koppie koffie spesiaal...en maak enige ouma trots!</span></div>
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<u><span style="font-family: Trebuchet MS;">Vooraf:</span></u></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Voorverhit oond: 180*C</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Smeer bakplaat </span></td></tr>
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<u><span style="font-family: "Trebuchet MS", sans-serif;">Bestandele:</span></u></div>
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<em><span style="font-family: Trebuchet MS;">Deeg:</span></em></div>
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<span style="font-family: Trebuchet MS;">1,5 Koppie Botter</span></div>
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<span style="font-family: Trebuchet MS;">3/4 Koppie Suiker</span></div>
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<span style="font-family: Trebuchet MS;">1/2 Koppie Gouestroop</span></div>
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<span style="font-family: Trebuchet MS;">4ml Koeksoda</span></div>
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<span style="font-family: Trebuchet MS;">100ml Melk</span></div>
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<span style="font-family: Trebuchet MS;">1 Eetlepel Kits Koffiepoeier (sterk)</span></div>
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<span style="font-family: Trebuchet MS;">1 Teelepel Vanielje</span></div>
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<span style="font-family: Trebuchet MS;">2ml Sout</span></div>
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<span style="font-family: Trebuchet MS;">6 Koppies Meel</span></div>
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<em><span style="font-family: Trebuchet MS;">Vulsel:</span></em></div>
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<span style="font-family: Trebuchet MS;">1 Koppie Suiker</span></div>
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<span style="font-family: Trebuchet MS;">2/3 Koppie Botter</span></div>
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<span style="font-family: Trebuchet MS;">100ml Melk</span></div>
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<span style="font-family: Trebuchet MS;">1 Eetlepel Kits Koffiepoeier (sterk)</span></div>
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<span style="font-family: Trebuchet MS;">1 Teelepel Vanielje</span></div>
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<u><span style="font-family: Trebuchet MS;">Metode:</span></u></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Klits suiker en botter tot room.</span></div>
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<span style="font-family: Trebuchet MS;">2. Voeg gouestroop by en klits deur.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Los koeksoda in melk op en klits in mengsel in.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Klits sout, vanielje en koffiepoeier by.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">5. Meet en sif 6 koppies meel af.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">6. Voeg mengsel by meel. Knie deeg.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">7. Knie tot 'n lekker stywe deeg.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">8. Draai deeg toe in 'n plastiek sak en sit dit </span></div>
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<span style="font-family: Trebuchet MS;">in die yskas vir 1 uur. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">9. Terwyl die deeg in die yskas is, neem 'n </span></div>
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<span style="font-family: Trebuchet MS;">kastrol en meng koffievulsel bestandele saam. </span></div>
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<span style="font-family: Trebuchet MS;">10. Sit stoof op medium hitte en roer vir ongeveer</span></div>
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<span style="font-family: Trebuchet MS;">10 tot 15 minute terwyl dit borrel, nie kook nie.</span></div>
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<span style="font-family: Trebuchet MS;">Haal dan vulsel van plaat af.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">11. Na 1 uur, haal deeg uit die yskas uit en rol</span></div>
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<span style="font-family: Trebuchet MS;">dit baie dun uit op 'n gladde oppervlak.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">12. Druk vormpies uit.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">13. Ek sny die vormpies in die helfte sodat die </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">koekies </span><span style="font-family: Trebuchet MS;">nie te groot is nie.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">14. Plaas koekies in die oond vir 8 minute op</span></div>
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<span style="font-family: Trebuchet MS;">180*C. Na 8 minute, draai koekies om en bak</span></div>
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<span style="font-family: Trebuchet MS;">vir nog 4 minute.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">15. Pak koekies uit op droograk om af te koel.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">16. Plaas koffievulsel weer op die stoof en kook</span></div>
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<span style="font-family: Trebuchet MS;">tot karamelkleur, ongeveer 5 minute. Pasop vir</span></div>
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<span style="font-family: Trebuchet MS;">oorkook! Haal nou kastrol van stoofplaat af en</span></div>
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<span style="font-family: Trebuchet MS;">klop tot dik. Smeer koekies met vulsel en pak</span></div>
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<span style="font-family: Trebuchet MS;">twee-twee opmekaar. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Verpak in 'n lugdigte houer.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">*Kuier en klets met 'n koffie en 'n koffie koekie!*</span></div>
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All the ingredients used in this post were purchased by KoekiesEnCream.</div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-46271242900886398812014-07-16T00:00:00.000+02:002014-07-17T08:33:39.244+02:00Winter Wakker-Word Wafels<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif; font-size: large;">Winter Wakker-Word Wafels!</span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Wafels in die winter, wat 'n wenresep! Veral om jou vroegoggend uit die bed uit te kry! </span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Boonop is daar niks lekkerder as 'n warm ontbyt en/of tuisgemaakte wafels in die winter nie! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /><span style="color: #a64d79;"></span></span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Ek bedien dit graag met vrugte, indien vir ontbyt, en met roomys en/of Nutella as 'n nagereg!</span></div>
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<span style="color: #e06666; font-family: Georgia, "Times New Roman", serif;">{Jy benodig}</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5BzieMHVcrg/Th_1ZsH0JKI/AAAAAAAAAJE/p0Mvb99y1Cg/s1600/DSCF0893.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-5BzieMHVcrg/Th_1ZsH0JKI/AAAAAAAAAJE/p0Mvb99y1Cg/s640/DSCF0893.JPG" height="640" m="m" true="true" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">'n Wafelpan/maker.</span></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
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<span style="color: #e06666; font-family: Georgia, "Times New Roman", serif;">{Bestanddele}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1 Koppie meel</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1 Eier </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1 Koppie melk (ek gebruik 1 Koppie appelsap)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1 Teelepel suiker</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1/2 Teelepel sout</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">2 Teelepels bakpoeier</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1 Teelepel botter (vir smeer van wafelpan)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">Maple Stroop as sousie.</span></span></div>
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<span style="color: #e06666; font-family: Georgia, "Times New Roman", serif;">{Metode}</span></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YsiA2ulgzKg/Th_1jySdK1I/AAAAAAAAAJI/ZChqZ5CLpaM/s1600/DSCF0899.JPG" imageanchor="1" style="cssfloat: left; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-YsiA2ulgzKg/Th_1jySdK1I/AAAAAAAAAJI/ZChqZ5CLpaM/s640/DSCF0899.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">1. Skei eierwit en eiergeel.</span></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">2. Sif droë bestandele saam.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-x81yRVW3BEM/Th_2EINR-oI/AAAAAAAAAJU/judrMAlKtfU/s1600/DSCF0918.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-x81yRVW3BEM/Th_2EINR-oI/AAAAAAAAAJU/judrMAlKtfU/s640/DSCF0918.JPG" height="524" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">3. Voeg appelsap/melk en eiergeel by meelmengsel.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--PjigcnHE5A/Th_2k66k7UI/AAAAAAAAAJg/8oho1pnXhP8/s1600/DSCF0929.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/--PjigcnHE5A/Th_2k66k7UI/AAAAAAAAAJg/8oho1pnXhP8/s640/DSCF0929.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">4. Klits bestandele.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RrpOhVeejS4/Th_2NykAv8I/AAAAAAAAAJY/AbiCQPyaKTY/s1600/DSCF0923.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-RrpOhVeejS4/Th_2NykAv8I/AAAAAAAAAJY/AbiCQPyaKTY/s640/DSCF0923.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">5. Klits eierwit.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Hen1Bc9yWus/Th_2wMQecYI/AAAAAAAAAJk/foZ59tUwcMQ/s1600/DSCF0932.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Hen1Bc9yWus/Th_2wMQecYI/AAAAAAAAAJk/foZ59tUwcMQ/s640/DSCF0932.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">6. Vou geklitste eierwit in meelmengsel</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> in tot glad.</span><br />
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7. Smelt botter.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-miljMFjPewk/Th_4TvwLA0I/AAAAAAAAAJ0/pTDd6Rm6Al0/s1600/DSCF0943.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-miljMFjPewk/Th_4TvwLA0I/AAAAAAAAAJ0/pTDd6Rm6Al0/s640/DSCF0943.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"> 8. Smeer Wafelpan.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HGQiA5-ZEvw/Th_4g_nJq8I/AAAAAAAAAJ4/DWIf1kobHCg/s1600/DSCF0952.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-HGQiA5-ZEvw/Th_4g_nJq8I/AAAAAAAAAJ4/DWIf1kobHCg/s640/DSCF0952.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">9. Gooi ongeveer 'n 3/4 koppie </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">van die wafelbeslag in die wafelpan/maker</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0xvW3Tdj0Ck/Th_4rZ9mg8I/AAAAAAAAAJ8/gTJh5I-aCSM/s1600/DSCF0953.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-0xvW3Tdj0Ck/Th_4rZ9mg8I/AAAAAAAAAJ8/gTJh5I-aCSM/s640/DSCF0953.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">10. Dit neem ongeveer</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3-4 minute per wafel,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">afhangende van jou wafelpan.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yrbPpBWxGi4/Th_5mdNDOWI/AAAAAAAAAKQ/A5xGGqAh0LU/s1600/DSCF0981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-yrbPpBWxGi4/Th_5mdNDOWI/AAAAAAAAAKQ/A5xGGqAh0LU/s640/DSCF0981.JPG" height="480" m="m" true="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Bedien en geniet!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4bLk9Q0Qx0Q/Th_5PokoOsI/AAAAAAAAAKI/STuQlEpoT9o/s1600/DSCF0963.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-4bLk9Q0Qx0Q/Th_5PokoOsI/AAAAAAAAAKI/STuQlEpoT9o/s640/DSCF0963.JPG" height="640" m="m" true="true" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Komplimenteer jou tuisgemaakte</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">wafel en bedien dit met vars-</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">gesnyde aarbeie en stroop!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Om jou Winter Wakker-Word Wafels af te </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">rond, bedien dit soos genoem PLUS 'n </span><br />
<span style="font-family: Trebuchet MS; font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">vars aarbeisap!</span> </span><br />
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All products were purchased by KoekiesEnCream.<br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-47693682961747702342014-07-14T00:00:00.000+02:002014-07-17T08:34:43.096+02:00Winter Woepa Pasteitjies<div style="text-align: justify;">
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<span style="font-family: Georgia, Times New Roman, serif;">Ek het 'n tydjie terug die voorreg gehad om Huiskok <strong>Errieda du Toit</strong> te ontmoet! Lees gerus meer oor Errieda du Toit op haar blog <a href="http://huiskok.wordpress.com/about/" target="_blank"><em>Huiskok</em></a>. Jy kan haar ook volg op Twitter <a href="https://mobile.twitter.com/huiskok" target="_blank">@Huiskok</a>. Soos een 'foodie' aan 'n ander het sy my aangehuts om 'n nuwe resep te probeer - die <a href="http://en.wikipedia.org/wiki/Whoopie_pie" target="_blank">Whoopie Pie</a>! Met die opwinding van die lieflike ontmoeting en 'n pasgebore inspirasie kon ek myself nie keer om alreeds gisteraand in die kombuis te werkskaf aan my eie tuisgemaakte Woepa Pasteitjies nie!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><em>The Whoopie Pie: "</em>While considered a <a href="http://en.wikipedia.org/wiki/New_England" title="New England">New
England</a> phenomenon and a <a href="http://en.wikipedia.org/wiki/Pennsylvania_Dutch_Country" title="Pennsylvania Dutch Country">Pennsylvania Amish</a> tradition, they are
increasingly sold throughout the United States. According to
food historians, Amish women would bake these desserts (known as hucklebucks, or
creamy turtles at the time) and put them in farmers' <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Lunch_pail" title="Lunch pail">lunch pails</a> or lunch boxes. When
farmers would find the treats in their lunch, they would shout "Whoopie!" It is thought
that the original Whoopie pies may have been made from cake batter leftovers." (Wikipedia, November 15, 2012)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Daar is 'n groot verskeidenheid en moontlikhede van kleure en geure wat jy in jou Winter Woepa Pasteitjie kan inkorporeer. Ek het besluit ek gaan die tradisionele klam sjokoladekoek beslag gebruik, maar in plaas van room/roomkaas in die middel het ek my pasteitjies met 'n <strong><span style="color: #b45f06;">kondensmelk sjokolade toffie vulsel</span></strong> gevul..mmm!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vooraf verhit jou oond: 180*C</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Jy benodig: 2 kolwyntjie panne (24 kolwyntjies)- indien jy jou pasteitjies ewe groot wil hê. (maak sowat 12 pasteitjies - opmekaar)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bestandele: (Beslag)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 k Meel</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 t Bakpoeier</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2/3 t Sout</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 k Kakao</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 k Karringmelk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 k Stork Bake</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 t Vanilje</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2/3 k Bruinsuiker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 k Strooisuiker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Eier (ekstra groot)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Meng meel, bakpoeier, sout en kakao saam.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Room Stork Bake, suiker en strooisuiker. Klits eier by. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Meng karringmelk om die beurt met die meel-mengsel in die margarien-mengsel in. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Voeg vanilje by. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Gooi in kolwyntjie panne.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. Plaas jou kolwyntjie panne in die oond vir sowat 15 minute. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7. Laat hul afkoel op droograk.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bestandele: (Vulsel)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2/3 Blikkie kondensmelk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">100g Stork Bake </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 k Versiersuiker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 e Kakao</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Metode: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Smelt Stork Bake effens. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Sif versiersuiker by. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Voeg kondensmelk en vanilje by.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Plaas op stoof in 'n kastrol op medium hoogte, roer konstant vir sowat 5-10 minute.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Draai plaat op hoog en roer tot kook.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. Laat die vulsel afkoel en verdik.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Afronding: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Smeer die afgekoelde vulsel op die een helfte van die pasteitjie en sit daarna die ander helfte bo-op soos 'n toebroodjie.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">GENIET!!</span><br />
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-87583776498357552952014-06-23T00:00:00.000+02:002014-06-23T12:41:06.083+02:00Sweet Potato {Pound} Cake <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">This autumn I have fallen in love with the colour <span style="color: #741b47;">plum</span>. A slightly purplish colour, rich, yet soft and warm. As my eye was 'programmed' to recognise every <span style="color: #741b47;">plum</span> item I could find in store, I walked through the vegetable isles and there it was, the <span style="color: #741b47;">sweet potato, </span>also known as the <em>ipomoea batatas</em>. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fresh, slightly purplish in colour and all I could think of, well, SO many recipes running through my head including this beautiful, earthy, plum skinned vegetable. As the sweet potato also needs warmer days and nights for optimum growth, I need something warm and sweet throughout winter to keep me going!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I recently made a <a href="http://koekiesencream.blogspot.com/2013/05/soup-butter-chicken-sweet-potato.html" target="_blank">Sweet Potato Butter Chicken soup</a> and thought that this time I would like to incorporate sweet potato in something sweet. So, I decided to make a Sweet Potato Pound Cake! </span></div>
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<a href="http://3.bp.blogspot.com/-yVl7_7Sf7mc/UcA6M84KkeI/AAAAAAAACVs/0AiUSwlE4oA/s1600/2013-06-18_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yVl7_7Sf7mc/UcA6M84KkeI/AAAAAAAACVs/0AiUSwlE4oA/s640/2013-06-18_0003.jpg" height="480" width="640" /></a></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Ingredients}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup Stork Bake, softened</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups light brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups skinned, cooked and mashed
sweet potatoes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla essence</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Then in a separate bowl, sift:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 cups cake flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsps baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cinnamon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 pinches ground nutmeg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Method}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pre-heat oven 180*C. Grease a 10
inch tube pan with Stork Bake. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cream Stork Bake and sugar until
light and creamy. Add eggs and vanilla and mix well. Add mashed sweet potatoes
and mix thoroughly. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a separate bowl, sift together
flour, baking powder, cinnamon, nutmeg and salt. Add to the Stork
Bake mixture. Pour batter into the tube pan and bake it for 1 hour at 180*C. Test with a cake tester or toothpick. Let the pound cake cool
for 15 minutes in the pan, then invert the cake onto a serving plate/cake
stand. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*Serving suggestion: Dust with icing sugar.</span></div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-43797871662474695332014-02-08T14:38:00.000+02:002014-02-12T10:19:06.729+02:00I Love {Baking} Pudding & Poetry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-APYyOqOFA60/Uvst3Yrnj3I/AAAAAAAACm8/kdYAYVvSYQk/s1600/saucey+choc+pudding+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-APYyOqOFA60/Uvst3Yrnj3I/AAAAAAAACm8/kdYAYVvSYQk/s1600/saucey+choc+pudding+1.JPG" height="427" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: I Love Baking SA - Stork</td></tr>
</tbody></table>
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For my sweet sweet Valentine, </div>
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I'd serve a rich <a href="https://www.facebook.com/ILoveBakingSA/app_461077230595038?app_data=page%7CrecipeView%2Ccid%7C10%2Crid%7C91" target="_blank"><span style="color: #ea9999;">Quick Chocolate Fondue</span></a></div>
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Maybe he'd like some olives in brine,</div>
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or a <a href="https://www.facebook.com/ILoveBakingSA/app_461077230595038?app_data=page%7CrecipeView%2Ccid%7C5%2Crid%7C107" target="_blank"><span style="color: #ea9999;">Sweetheart Cookie</span></a> big enough for two.</div>
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No need to worry and no need to look,</div>
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Stork's <a href="https://www.facebook.com/ILoveBakingSA/app_461077230595038?app_data=page%7CrecipeView%2Ccid%7C10%2Crid%7C104" target="_blank"><span style="color: #ea9999;">Saucy Choc Pecan Pudding</span></a> is what I'll serve,</div>
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and bonus, it's all online in their <a href="https://www.facebook.com/ILoveBakingSA" target="_blank"><span style="color: #76a5af;">Facebook</span></a> recipe book, </div>
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a recipe made with love, that's what they deserve!</div>
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In the <a href="https://www.facebook.com/KoekiesEnCream" target="_blank"><span style="color: #e06666;">KoekiesEnCream</span></a> kitchen I'll bake and play,</div>
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until I have a delicious Saucy Choc Pecan Pudding, </div>
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Perfect for Valentine's Day!</div>
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If you also want to try out the Saucy Choc Pecan Pudding recipe <a href="https://www.facebook.com/ILoveBakingSA/app_461077230595038?app_data=page%7CrecipeView%2Ccid%7C10%2Crid%7C104" target="_blank"><span style="color: #351c75;">click here</span></a>!</div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-7801119359913039312014-01-14T19:32:00.000+02:002014-01-14T19:32:11.157+02:00Chocolate {Ganache} Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This is by far the best <span style="color: #e06666;">Chocolate Cake</span> to bake! Rich and creamy and OH sooo sweeeet! Perfect for dessert or served with well...I don't want to serve it with anything...it's just so deliciously rich in Chocolaty flavours & textures! Dark Chocolate, Milk Chocolate, Chocolate cookie crust crumbs...</span> </div>
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<span><em><span style="color: #999999; font-family: Arial, Helvetica, sans-serif;"></span></em></span><br />
<span><em><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Recipe by Hestelle Pretorius</span></em></span><br />
<span><em><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span></em></span><br />
<span><em><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">{For the cake}</span></em></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">400g dark chocolate</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 cup castor sugar</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100g Stork bake</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tbsp. flour</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4 medium eggs</span></span><br />
<span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
<span><em><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">{For the crust}</span></em></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 packet Oreo biscuits crushed</span></span><br />
<span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
<span><em><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">{For the ganache}</span></em></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">190ml fresh cream</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">200g milk/dark chocolate</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span></span><br />
<span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span>Preheat the oven at 200*C </span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Grease and line a round cake tin (20cm)</span></span><br />
<span></span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
<span><span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">For the cake, melt dark chocolate, 1tbsp castor sugar and Stork bake in a glass bowl over boiling water, set aside.</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">In a medium sized mixing bowl beat the eggs and the rest of the castor sugar until light and fluffy and has a light yellow colour.</span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Fold in the tablespoon of flour. </span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Then fold in the melted chocolate mixture.</span></span><br />
<span style="color: #999999;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span>Scatter the Oreo biscuit crumbs to form the crust of the cake, about 6mm thick at the bottom of the lined and greased cake tin.</span> </span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Pour the cake mixture on top of the crust and bake for 13minutes. Take the cake out of the oven and refrigerate for 4 hours until set. </span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">In meantime melt the milk/dark chocolate and cream in a glass bowl over boiling water. Stirring occasionally. </span></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Pour over cake after the cake has set for the above mentioned 4 hours.</span></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span><span style="color: #999999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Refrigerate for another 2hours and serve!</span></span><br />
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<a href="http://2.bp.blogspot.com/-8VRVlEyQm4I/UtVwSmvrPBI/AAAAAAAACmU/gTvbOziFPew/s1600/2014-01-14_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://2.bp.blogspot.com/-8VRVlEyQm4I/UtVwSmvrPBI/AAAAAAAACmU/gTvbOziFPew/s640/2014-01-14_0001.jpg" width="640" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> Photos by </span><a href="https://www.facebook.com/vorsprungstudio" target="_blank"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Günther Schubert</span></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></div>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-4082942592607234812013-11-07T17:53:00.001+02:002013-11-07T17:57:21.366+02:00In the Mix{ed} Berries Mini Cheesecakes<div style="text-align: justify;">
It's been a while since I've looked through a few cheesecake recipes. Maybe it's because a slice of cheesecake to me is a delicacy! It must be rich, velvety, smooth and not too big a slice. Just enough to walk away with a satisfied smooth smile! </div>
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Today's recipe isn't aimed at being a cheesecake cupcake, it's simply an easy way of baking a cheesecake and making serving it to your guests so much easier, prettier and fun! I made <span style="color: #e06666;">plain cream cheese and condensed milk mini cheesecakes</span> with a <span style="color: #e06666;">choc chip</span> crust, topped with a mixed berries jam (in syrup). Follow the post as I explain how I made these perfect sweet and sour cheesecake delicacies!</div>
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<span style="color: #e06666;">{Ingredients}</span></div>
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<em><span style="color: #e06666;">For the crust:</span></em></div>
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1 packet choc chip cookies (290g)</div>
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100g Stork Bake</div>
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<em><span style="color: #e06666;">For the filling:</span></em></div>
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3 large eggs (separated)</div>
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2 tubs cream cheese (480-500g)</div>
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3ml vanilla essence</div>
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160ml castor sugar</div>
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2 tbsp. maizena</div>
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250ml condensed milk</div>
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<em><span style="color: #e06666;">For the topping:</span></em></div>
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I used a store bought mixed berries jam (in syrup). Quick and easy. This way you can please all your guests by having a variety of toppings for them to choose from. *Serving suggestion: Serve your mini cheesecakes with mini jam jars on a tray.</div>
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<a href="http://2.bp.blogspot.com/-E0eJ4r3TjI8/Unu2RKKumzI/AAAAAAAACl8/39G42XtLASQ/s1600/2013-11-07_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-E0eJ4r3TjI8/Unu2RKKumzI/AAAAAAAACl8/39G42XtLASQ/s640/2013-11-07_0006.jpg" width="424" /></a></div>
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<span style="color: #e06666;">{Method}</span></div>
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Preheat the oven 180*C. </div>
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<em><span style="color: #e06666;">For the crust:</span></em> </div>
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Melt Stork Bake in a heatproof bowl in the microwave or in saucepan on the stove. </div>
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Crumbed choc chip cookies in a food processor or crush them in a heavy duty plastic bag. </div>
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Mix the crumbs into the melted Stork Bake. </div>
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Line a cupcake tin with cupcake wrappers and put an even amount of cookie crumbs in each wrapper (you will need about 24 cupcake wrappers). </div>
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With the back of a spoon even out the cookie crumbs in each wrapper to make a compact cookie crust. </div>
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Put it in the fridge while preparing the filling.</div>
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<em><span style="color: #e06666;">For the filling:</span> </em></div>
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Beat egg yolks and 50ml castor sugar together until light and fluffy. </div>
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Add maizena and beat until smooth.</div>
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Add cream cheese, condensed milk and vanilla and beat until smooth. </div>
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In a separate bowl beat egg whites until soft peaks form and then add the rest of the castor sugar (110ml) while beating the egg whites until smooth and creamy. </div>
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With a wooden spoon fold the egg whites into the cream cheese mixture, do not over mix.</div>
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Take the cupcake tin with the cookie crust filled cupcake wrappers out of the fridge and pour an even amount of filling into each cupcake wrapper. </div>
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Bake for 30-35 minutes at 170*C. </div>
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DO NOT bake the mini cheesecakes for too long otherwise you will have very dry and crumby textured mini cheesecakes. </div>
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REMEMBER: you want the texture to be smooth and velvety. </div>
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<a href="http://2.bp.blogspot.com/-9Y9kvNEiBlg/Unu2QtKxzyI/AAAAAAAACl4/PkIQfg2teE8/s1600/2013-11-07_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-9Y9kvNEiBlg/Unu2QtKxzyI/AAAAAAAACl4/PkIQfg2teE8/s640/2013-11-07_0005.jpg" width="480" /></a></div>
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<span style="color: #e06666;">{Tip}</span> Rather keep your eye on the oven and have your cake tester nearby. The middle of the mini-cheesecakes might not seem 'ready' yet, but remember it still needs to set while cooling down.</div>
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Enjoy! </div>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-15996615341894999872013-10-02T12:13:00.001+02:002013-10-02T12:13:23.095+02:00I see {Red}<div style="text-align: justify;">
Red Velvet cupcakes, cakes, marshmallows and cheesecakes! I see Red Velvet everywhere! So today I decided to try something new, or for the first time in my kitchen that is - <span style="color: #e06666;">Red Velvet Fudge</span>! O, can you imagine the richness and creamy velvet taste...well, no need to imagine, here's an absolutely delicious recipe for you to try at home!</div>
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<a href="http://1.bp.blogspot.com/-hJ3cPycpDpQ/UkvwyTqL_QI/AAAAAAAACk4/HzFfxSi99fI/s1600/2013-10-02_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-hJ3cPycpDpQ/UkvwyTqL_QI/AAAAAAAACk4/HzFfxSi99fI/s640/2013-10-02_0003.jpg" width="496" /></a></div>
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<span style="color: #e06666;">{Ingredients}</span></div>
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1 tin condensed milk</div>
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2 cups castor sugar</div>
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2/3 of a cup Stork bake</div>
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1 egg</div>
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2 tbsp. golden syrup</div>
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5ml vanilla essence</div>
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pinch salt</div>
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2-3 drops red food colouring</div>
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<a href="http://4.bp.blogspot.com/-ij6eYffRDtQ/UkvwywNmU4I/AAAAAAAAClE/vzhWT0UOEJA/s1600/2013-10-02_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://4.bp.blogspot.com/-ij6eYffRDtQ/UkvwywNmU4I/AAAAAAAAClE/vzhWT0UOEJA/s640/2013-10-02_0004.jpg" width="640" /></a></div>
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<span style="color: #e06666;">{Method}</span></div>
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In a saucepan over medium heat, melt Stork bake. Add sugar and condensed milk. Add syrup. Beat the egg in a separate bowl/cup. </div>
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Take the mixture from the heat and quickly beat in the beaten egg. {The secret is to not add the egg whilst on the heat otherwise the egg will cook before it is evenly mixed into the mixture.} Now, put the mixture back onto the stove and turn up the heat slightly. Add vanilla and salt. </div>
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Let the mixture boil for 8-10 minutes whilst stirring - to prevent the mixture, which will now be taking on a more caramel colour, from burning at the bottom of the saucepan. </div>
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When the mixture reaches a caramel colour, remove it from the heat, add 2-3 drops of red food colouring and beat and stir the mixture with a wooden spoon for 5 minutes. {This will let the fudge cool down quicker, which will make it set faster with a beautiful creamy texture - without any fudge 'crystals'.} </div>
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Once the fudge becomes slightly thicker, pour the content into 20cm X 20cm pan and refrigerate for 15 - 20 minutes until medium hard. {Don't refrigerate it too long, especially if you would like your fudge to be a soft and creamy texture.}</div>
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Now cut it into small squares and store in a airtight container at room temperature. </div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-54104461875358955962013-09-26T12:31:00.000+02:002013-09-26T12:31:20.135+02:00{Indian} Chicken Curry<div style="text-align: justify;">
I am very use to cooking chicken in my set ways with, I must admit, very bland flavours. Last night I tried out something new! A lovely - and I must admit I think it's now one of my new favourite flavours - Indian Korma Curry! I made it in a 'potjie' style way by adding the vegetables into the large saucepan on top of the flavoured chicken, to flavour the vegetables as well. Ginger, curry, BBQ and garlic were some of the delicious flavours and boy-o-boy did my husband love it - all his favourite flavours in one pot - and the spices are perfectly mild and not too hot! I think he enjoyed it so much he didn't even notice how much vegetables he actually ate! </div>
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Find the Easy-to-find <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a> Shopping List below! </div>
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<span style="color: #e06666;">{Ingredients}</span></div>
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12 pieces of chicken - I used a mixture of drumsticks, breasts and wings</div>
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750ml boiled water</div>
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415g Denny Indian Korma Curry Sauce</div>
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1/2 tsp. garlic salt</div>
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1 tsp. BBQ spice</div>
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salt & pepper to taste</div>
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450g mixed vegetables </div>
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</div>
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<span style="color: #e06666;">{Method}</span></div>
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</div>
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Season the chicken pieces with garlic salt and BBQ spice. In a large saucepan place the seasoned pieces and water - try not to rinse the seasoning off of the chicken while pouring in the water. With the lid on, let the chicken simmer on high for 25 - 30 minutes or until chicken is cooked through. </div>
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Add the Indian Korma curry sauce and mix through while on the stove. Turn down the heat to medium and add the mixed vegetables on top of the mixture, salt and pepper to taste. Place the lid back on and let the vegetables steam until medium soft. Do not let the vegetables steam until it is too soft then the curry will have a 'mooshy' texture.</div>
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Finally turn down the heat to low and gently stir the vegetables into the chicken curry. Let the curry simmer with the lid on for 6-8 minutes and serve hot. </div>
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<a href="http://4.bp.blogspot.com/-sn1VVrIOAio/UkP89U1cukI/AAAAAAAACjQ/ob9gzmP8ZN8/s1600/2013-09-26_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-sn1VVrIOAio/UkP89U1cukI/AAAAAAAACjQ/ob9gzmP8ZN8/s640/2013-09-26_0003.jpg" width="640" /></a></div>
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*If you like chicken with a slightly more brown colour, simply pour the chicken curry into a casserole and place it under the grill at 200*C until desired colour is reached. </div>
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*Serving suggestion: The curry sauce also serves as a lovely sauce when served with traditional Indian lentil crackers - also called Pappadums - drizzled with balsamic glaze.</div>
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<div style="text-align: center;">
<span style="color: #e06666;">{Easy-to-find </span><a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank"><span style="color: #e06666;">Pick n Pay</span></a><span style="color: #e06666;"> Shopping List}</span></div>
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This post is sponsored by</div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-88417317375310318522013-09-23T11:03:00.000+02:002013-09-23T11:07:49.002+02:00Pick{led} of the Week<div style="text-align: justify;">
<span style="color: #e06666;">Waterblommetjies!</span> For those of you who don't live in the Western Cape won't be as familiar with this beautiful water flower as we are. They taste absolutely divine in a stew/bredie. Today, however, I tried one of <span style="color: #e06666;"><a href="http://www.picknpay.co.za/picknpay/content/en/fresh-living-preview" target="_blank">Fresh Living Magazine's</a></span> recipes - Pickled Waterblommetjies {September 2013 issue - p.28} (Available at <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a>). I made my own little adjustments here and there to fit the ingredients that I have in my kitchen and to make it according to the spice blend I know my taste buds enjoy. </div>
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Although the pickled mixture has to mature for 3 weeks before one can really enjoy the fullness and deliciousness of the waterblommetjies, I decided to make it now and in 3 weeks time, with Spring then in full swing, I will serve my lovely <span style="color: #e06666;">Pickled Waterblommetjies</span> with a cheese and biltong platter and wine! Find the Easy-to-find Pick n Pay Shopping List below!</div>
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A perfect homemade gift or to take with to a braai / wine & dine with friends!</div>
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<a href="http://2.bp.blogspot.com/-tfowN4fHUYc/Uj_9kq03RjI/AAAAAAAACiY/I7v_rohfgRM/s1600/2013-09-23_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-tfowN4fHUYc/Uj_9kq03RjI/AAAAAAAACiY/I7v_rohfgRM/s640/2013-09-23_0003.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
<span style="color: #e06666;">{Ingredients}</span></div>
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</div>
<div style="text-align: justify;">
600g waterblommetjies </div>
<div style="text-align: justify;">
2 1/4 cups white wine vinegar</div>
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1 1/2 cups light brown sugar</div>
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1 tsp. black peppercorns </div>
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1 tsp. coriander</div>
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3 cinnamon sticks</div>
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*Optional: you can also add one chopped red onion for extra taste and colour!</div>
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</div>
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<a href="http://2.bp.blogspot.com/-Ys_7pdC6368/Uj_9k3KvmJI/AAAAAAAACig/0407F4XcDEU/s1600/2013-09-23_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Ys_7pdC6368/Uj_9k3KvmJI/AAAAAAAACig/0407F4XcDEU/s640/2013-09-23_0002.jpg" width="480" /></a></div>
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<span style="color: #e06666;">{Method}</span></div>
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</div>
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In a saucepan, heat up the vinegar and sugar. Add waterblommetjies and spices. With the lid of the saucepan on, bring the vinegar to boil. </div>
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</div>
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Pour the mixture into a large glass container (with a lid) and let it cool before closing the glass jar. Now let the mixture mature for 2-3 weeks in the cupboard before serving. </div>
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<span style="color: #e06666;">{Easy-to-find Pick n Pay Shopping List}</span></div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-27626151959607224532013-09-17T13:48:00.000+02:002013-09-17T13:59:26.150+02:00Tuisgemaakte {Sjokolade} Tennisbeskuitjiekors!<div style="text-align: justify;">
<span style="font-family: inherit;">Ek het onlangs 'n </span><a href="http://koekiesencream.blogspot.com/2013/07/peppermint-crisp-tart-pick-n-pay.html" target="_blank"><span style="font-family: inherit;">Peppermint Crisp Tert</span></a><span style="font-family: inherit;"> geplaas met 'n heerlike Tennisbeskuitjiekors. Vandag het ek besluit om my eie weergawe van 'n tennisbeskuitjie te bak - 'n sjokolade een! Hierdie beskuitjiekors neem effens langer as die gewone krummel- of broskors omdat jy eers die tennisbeskuitjies self moet bak, maar dit is 100% die moeite werd. </span></div>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">Die heerlike heuning en klapper geure werk fantasties saam met 'n tikkie sjokolade - kakao. Hier is die resep:</span></div>
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<a href="http://2.bp.blogspot.com/-7IihtMMgJIg/UjhAcOSEw7I/AAAAAAAACgY/eO59rPHdbVA/s1600/2013-09-17_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-7IihtMMgJIg/UjhAcOSEw7I/AAAAAAAACgY/eO59rPHdbVA/s640/2013-09-17_0002.jpg" width="478" /></a></div>
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</div>
<span style="color: #632423; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-themecolor: accent2; mso-themeshade: 128;"><span style="color: #e06666;">{Bestanddele}</span></span><br />
<span style="color: #632423; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-themecolor: accent2; mso-themeshade: 128;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span style="color: #632423; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-themecolor: accent2; mso-themeshade: 128;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">100g
sagte botter</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">1
k suiker</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">80g
bruinsuiker </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">1
k meel </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">1
eier</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">1
teelepel koeksoda</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">1
k klapper</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">3</span></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">
eetlepels heuning</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">1
½ eetlepels kakao</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">1</span></span><span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"><span style="color: #444444;">
teelepel vanilje</span></span><br />
<span style="color: #444444; font-family: Arial; font-size: x-small;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-style: italic;"></span><span lang="EN-GB" style="color: #632423; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-GB; mso-themecolor: accent2; mso-themeshade: 128;"><span style="color: #e06666;">{Metode}</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="color: #632423; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-themecolor: accent2; mso-themeshade: 128;"><span style="color: #444444;">Klits botter en suikers saam tot romerig. Voeg eier
en vanilje by. Sif droë bestanddele in en meng goed. Voeg heuning en klapper by
en meng deur. Op ‘n gesmeerde bakplaat (dit sal ongeveer twee bakplate neem),
plaas ongeveer 2cm deegballetjies op die bakplaat en bak vir 10 minute op
180*C. Plaas die klaar gebakte koekies op ‘n droograk om af te koel. </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;">
<span lang="EN-GB" style="color: #632423; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-themecolor: accent2; mso-themeshade: 128;"><span style="color: #444444;">Wanneer die koekies heeltemal afgekoel is, plaas
hulle in ‘n deursigtige sterk plastieksak en kap die koekies fyn. Smelt 3
eetlepels botter en meng dit tesame met die gekrummelde koekies in ‘n mengbak. Gooi
nou die koekie- en bottermengsel onder in die gesmeerde losboom koekpan,
versprei dit eweredig en druk plat sodat die koekies ‘n netjies beskuitjielaag
onder in die koekpan vorm. Sit in die yskas terwyl jy die res van jou gekose tert voorberei.</span></span></div>
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<span lang="EN-GB" style="color: #632423; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-style: italic; mso-themecolor: accent2; mso-themeshade: 128;"><span style="color: #444444;">*Die sjokolade tennisbeskuitjiekors smaak heerlik met 'n sjokolade yskastert of met 'n pepermenttert bolaag!</span></span></div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-48028211925045306872013-09-11T13:28:00.000+02:002013-09-19T13:46:12.663+02:00A {little} apple a day<div style="text-align: justify;">
It's cute, it's sweet and it's everything you need for a mid-day treat! These baby apple treats are really easy to make, looks pretty and are oh-so-delicious! It's perfect for a sweet canapé, with a sour-ish twist. The best part of this little treat is that the taste is concentrated, it's sweet and the textures are to die for! As you bite into the crisp <a href="https://www.facebook.com/GoldcrestSA?ref=stream&hc_location=stream" target="_blank">Goldcrest</a> Baby Apple, a layer of <a href="https://www.facebook.com/Nutella" target="_blank">Nutella</a> surprises your tongue and gets tickled by crisp desiccated coconut. <span style="color: #e06666;">{Easy-to-find </span><a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank"><span style="color: #e06666;">Pick n Pay</span></a><span style="color: #e06666;"> Shopping list below}</span><br />
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<span style="color: #e06666;">{Ingredients}</span></div>
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1 tin Goldcrest Baby Apples</div>
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6-8 tbsp. melted Nutella</div>
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4 tbsp. desiccated coconut</div>
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<span style="color: #e06666;">{Method}</span></div>
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Drain the Goldcrest Baby Apples. Dip 3/4 of the baby apple into the Nutella and then dip the bottom 1/4 of the baby apple into coconut. Put it on a plate and refrigerate for 20-30 minutes before serving.<br />
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-62952751855061495432013-09-02T00:00:00.000+02:002013-09-02T10:15:29.004+02:00Tea time with a {twist}<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">It's <span style="color: #e06666;">tea time</span>! Today I baked 'easy-cookies' as I'd like to call them with a little bit of a twist. I don't suppose you'll be able to do it with any cookie recipe, but this one is a must-try! Cookies with a Rosé crunch to it! Yes, Rosé the light pinkish wine, often used for cocktails because of its lovely blush colour and 'lightness' in taste!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The twist is not in the actual making of the cookie, but in the baking! Once you've baked your cookies and it just needs to stay in the oven for 5 more minutes...that's your cue! Quickly take out the cookies from the oven and lightly brush the top of the cookie with a little bit of Rosé and pop them back into the oven! As you know the alcohol will bake away and you'll have lovely touch-of-Rosé flavoured cookies to serve with tea! </span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Ingredients}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250g Stork Bake</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">650ml sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1100ml flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5ml baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2ml bicarb of soda</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">50-100ml Rosé {of choice} - optional</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Method}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cream Stork Bake and sugar until smooth. Add 2 eggs. Sieve in dry ingredients. Mix to form a soft dough. Roll out the dough between two sheets of cling wrap. Use a cookie cutter to cut shapes. Bake the cookies on a lightly greased oven tray for 15minutes. Take the cookies out of the oven and brush Rosé on top of the cookies, do not let it drip down the sides, just a little brush of Rosé will be enough. Bake for another 5-10 minutes until light brown.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tick-tock-tick-tock...Tea time with a twist!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">All products used in this post were purchased by KoekiesEnCream.</span></div>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com3tag:blogger.com,1999:blog-343467282432198810.post-40874088826179394832013-08-23T17:29:00.001+02:002013-08-23T17:29:42.643+02:00Pretty Pink Pop{corn}<div style="text-align: justify;">
It's Friday!! Which means DVD's, friends, family, eats and lots of weekend treats! This is, I think, one of the quickest treats that you will ever make. That's if you have a microwave (or a stove if you prefer stove popcorn), but remember, I'm trying to make it even quicker! </div>
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This is a perfect girly birthday party nibble, kitchen tea treat, DVD night sweet snack or makes for a very pretty popcorn cake pop - just add a pop stick. Or you can even package it and make a homemade edible gift. So, let the sticky-fun start! This recipe makes about 14-16 medium sized <span style="color: #e06666;">Pretty Pink Pop{corn}</span> pops/balls. - also, I just had to share the very pretty plum tree blossoms outside my kitchen!</div>
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This is what you need: </div>
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<span style="color: #e06666;">{Ingredients}</span></div>
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45 Pink/White Marshmallows</div>
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120g Stork Bake</div>
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1 packet Ster Kinekor unflavoured popcorn. </div>
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Mixing bowl</div>
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Microwave - or you can replace it by making your own popcorn, about 5 cups popped popcorn</div>
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Saucepan </div>
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<span style="color: #e06666;">{Method}</span></div>
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Grease the mixing bowl and set aside. Pop the Ster Kinekor unflavoured {light} popcorn, available at <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a>, in the microwave as indicated on the package and according to your microwave strength. Put at least 4-5 cups of popped popcorn into the greased mixing bowl. </div>
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In the saucepan, melt the Stork Bake over medium heat. Add marshmallow and stir until completely melted. Pour the melted marshmallow mixture over the popcorn and mix through. Make sure that each piece popcorn at least has a little bit of the marshmallow mixture touching it. </div>
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Now its time to get your hands dirty. Grease the insides of your hands with a little bit of Stork Bake, just to keep the sticky mixture from sticking to your hands. Now start making small-medium sized popcorn pops/balls with your hands. </div>
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Lightly grease a plate and place the already rolled popcorn balls on the plate and refrigerate until cool. Remember, the mixture will not go hard - it's not caramel - it will simply cool and keep the ball in its shape. Store in a airtight container in the refrigerator. </div>
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Yummy! </div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com2tag:blogger.com,1999:blog-343467282432198810.post-7146204786226936032013-08-21T13:36:00.000+02:002013-08-22T18:54:45.650+02:00Pine{Apple} Crumble<div style="text-align: justify;">
<span style="color: #6aa84f;">Apple Crumble</span> is most definitely one of my father's favourite desserts and tea-time treats of all time! This dessert is not only a very comforting dessert because of the lovely Cinnamon smell that fills up the kitchen once you open the oven door, it is also one of the most versatile ones. </div>
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Whether you like peaches, pineapples, apples or pears, you can probably 'crumble' any fruit that you would like to. Yesterday, I walked into <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a> only to find the freshest Granny Smith green apples that I have had in years. On my way through the fresh fruit and vegetable section I picked up a lovely yellow pineapple as well. Although I didn't mean for it to become a dessert, I came home and thought that while I do love sweet, sour and a little bit of spice together, I'd like to try these two together, in a crumble - pineapple and apples. Today I'm making Pine{Apple} Crumble!</div>
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This dessert serves 4-6 people. </div>
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This is what I did: </div>
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<span style="color: #e06666;">{Ingredients}</span></div>
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<em>Fruit layer:</em></div>
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4 medium sized Granny Smith apples, sliced </div>
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Half a pineapple chopped into squares/slices</div>
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45 ml traditional golden syrup</div>
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40ml caramel sugar</div>
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<em>Crumble:</em></div>
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1 cup cake flour</div>
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1 tsp baking powder</div>
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1 heaped tsp ground cinnamon</div>
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5 tbsp castor sugar</div>
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80g Stork Bake + 1 tsp to butter/grease pie dish</div>
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2 tbsp chopped cashew nuts</div>
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<span style="color: #e06666;">{Method}</span></div>
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Butter/grease a medium sized pie dish with Stork Bake. Place the sliced apple and pineapple pieces in the pie dish to cover the base of the pie dish. Because of all the lovely crumble that will be on top I decided not to make a crust. Evenly pour the golden syrup and then the caramel sugar over the fruit base.</div>
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In a food processor mix together the cake flour, baking powder, cinnamon, sugar, cashew nuts and Stork Bake until a crumb-like texture forms. Cover the fruit base with the crumb mixture. </div>
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Bake at a 190*C for 40-45 minutes until the crumbs are light brown and the caramel syrup is bubbling on the sides of the pie dish. </div>
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*Serving suggestion: Preferably serve warm with custard, whipped cream or ice cream. My dad loves his Crumble and Custard mix! </div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com1tag:blogger.com,1999:blog-343467282432198810.post-72969679102736458432013-08-07T00:00:00.000+02:002013-08-07T09:39:20.620+02:00{Vrouedag} 'n Dag vol Daisies<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Daar is niks so vrolik soos vars blomme in die huis nie. Die gesiggies wat loer en kyk waar die volgende sonstraal in die kamer gaan deurbreek. Dit is die bloeisels voor my kamervenster wat my vanoggend aan die <span style="color: #f1c232;">Daisy</span> blommetjie laat dink het. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Die naam 'Daisy' kom van die woorde 'Day's eye' af, omdat die blommetjie gedurende die dag oopmaak en weer toemaak in die nag. Daar is net iets spesiaals en eenvoudig aan 'n bossie Daisies en ek kon myself net nie keer om kolwyntjies te maak wat nes hierdie beeldskone, stralende en 'onskuldige' blommetjies lyk nie. Met oor die 12 000 Daisy spesies wat beskikbaar is, het ek besluit ek wil die een namaak wat aan ons almal bekend is, die wit Daisy. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pragtig, skoon en suiwer en tot vandag toe is die wit Daisy alombekend as 'n geskenk van suiwere liefde. Dit is ook hoe ek vandag se Daisy kolwyntjies beskryf - vol <a href="http://www.facebook.com/pages/KoekiesEnCream/167260776673857" target="_blank">KoekiesEnCream</a> liefde! Lente loer vir ons! Hierdie is die perfekte geskenkie vir jou ma, suster, dogter of vriendin om hierdie Vrydag Vrouedag te vier! </span></div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-4212041639624975542013-07-29T11:58:00.000+02:002013-07-29T12:29:31.513+02:00{Perfect} Insta{gram}nt Peppermint Crisp<div style="text-align: justify;">
Easy-peasy <span style="color: #93c47d;">Peppermint Crisp Tart</span>! And believe me - your guests will definitely be asking you for this recipe after they've had a bite {or two or three}! I had my birthday on the 23rd of July and yes of course the Peppermint Crisp Tart once again took center stage as my guests just couldn't get enough! So, without further ado, here is my Peppermint Crisp Tart recipe for all to enjoy! - After this post I might just go and have a slice of some of the left-over tart! <span style="color: #e06666;">{Find the Easy-to-find <a href="http://mobi.picknpay.co.za/picknpay/content/en/mobile/mobile-homepage" target="_blank">Pick n Pay</a> Shopping List below}</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Photo by <a href="http://theonek.com/" target="_blank">The One K</a></td></tr>
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<span style="color: #e06666;">{Ingredients}</span></div>
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250ml Fresh Cream</div>
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1 slab Peppermint Crisp Chocolate</div>
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1 tin Caramel Treat</div>
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1 packet Tennis biscuits</div>
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2 tbsp. Stork Bake</div>
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<span style="color: #e06666;">{Method}</span></div>
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Empty the bag of tennis biscuits in a large zip lock freezer plastic bag. Finely crush the biscuits with a little meat hammer or the back of a heavy spoon. In a bowl melt 2 tbsp. of Stork bake and add the biscuits to it. Mix well. Use a little bit of Stork bake to grease a rectangular casserole {20cm X 30cm}. Pour half of the biscuits to cover the bottom of the casserole and make out the first layer of your Peppermint Crisp Tart. Put it in the refrigerator while preparing the rest of the layers.</div>
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Whip up the fresh cream until stiff peaks form. In a separate bowl empty the caramel treat and stir until smooth, then fold it into the whipped cream. </div>
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Grate the Peppermint Crisp chocolate and fold it into the cream caramel mixture. Keep 2-3 tbsp. of the grated Peppermint Crisp chocolate aside to use as garnish. </div>
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Remove the casserole from the refrigerator. Pour half of the cream caramel and grated chocolate mixture over the first layer of tennis biscuits. Even out the layer. Continue layering by adding another crushed tennis biscuits layer and a final layer of the cream caramel. </div>
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You should now have two layers of each. Finally garnish the peppermint crisp tart with the kept aside grated peppermint crisp chocolate! </div>
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Optional: Spoon a little bit of the caramel treat into a piping bag and create lovely caramel curls on top of the tart. </div>
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<span style="color: #f6b26b;">{Another serving suggestion}</span> Make mini-peppermint-pancakes. Spoon one small serving of the peppermint crisp tart onto the pancake and roll. Dust with cinnamon sugar or grated Peppermint Crisp chocolate.</div>
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Refrigerate for at least an hour before serving.</div>
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Enjoy!! </div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-19442522470381796252013-07-22T12:20:00.002+02:002013-07-22T12:20:42.022+02:00{Chocolate} Ganache Mousse Meringue Cake<div style="text-align: justify;">
This is a must-try, must-eat delicious chocolate delight! You can call it a mini-cake, a giant petit four, a crunchy mousse or as I'd like to refer to it: <span style="color: #660000;">A Dark Chocolate Ganache Mousse Cake!</span> I had the privilege of making a similar dessert to 24 foodies at the <a href="http://mobi.picknpay.co.za/picknpay/content/en/mobile/mobile-homepage" target="_blank">Pick n Pay</a> #WinterFeast in collaboration with <a href="http://www.food24.com/" target="_blank">Food24</a>. However I decided to blog a much more homemade-friendly dessert with two basic elements. A meringue layer and a thick mousse layer.</div>
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This dessert is a combination of one of my favourite trending cakes, called the <a href="http://koekiesencream.blogspot.com/2013/05/naked-cake-collection.html" target="_blank">Naked cake</a> and a thick ganache, which can also be enjoyed as a mousse on its own. But instead of making the cake layers with sponge cake, I layered these little cakes with Chocolate Meringue!! The soft rich texture of the dark chocolate ganache mousse is contrasted by the soft and light crunch from the chocolate meringue layers! </div>
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<span style="color: #e06666;">{Warning}</span> This is a very rich dessert and you might just get addicted to it!</div>
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<span style="color: #e06666;">{Easy-to-find-Shopping-List and recipe below}</span></div>
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<span style="color: #e06666;">{Ingredients}</span></div>
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<em>For the Dark Chocolate Ganache Mousse:</em></div>
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180g Bournville Dark Chocolate</div>
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9 Marshmallows</div>
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1/2 cup Fresh Cream</div>
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*Optional: 2 tbsp. Red Wine of choice - really enhances the Dark Chocolate flavour.</div>
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<em>For the Chocolate Meringue:</em></div>
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3 egg whites</div>
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2 tsp cocoa</div>
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150g castor sugar</div>
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<span style="color: #e06666;">{Method}</span></div>
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<em>For the Dark Chocolate Ganache Mousse:</em></div>
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Melt chocolate and marshmallows in a glass bowl over boiling water. Add fresh cream little by little to keep the chocolate from burning. Lastly, add wine and mix well. Refrigerate for at least 1 hour. Then spoon into a piping bag - it just makes layering the cake with chocolate mousse much easier.</div>
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<em>For the Chocolate Meringue:</em></div>
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Beat the egg white until soft peaks form. Sift castor sugar and cocoa together and add into the egg whites little by little. Beat egg mixture until glossy, smooth stiff peaks start to form. Line a baking tray with wax paper and spoon egg white mixture onto the lined baking tray to form heaps of approximately 3-4cm in diameter. Bake in a pre-heated oven for 20-30 minutes on 200*C. Do not open the oven door unless the meringues are completely baked as they will collapse and the smooth textured meringue will become wrinkly and flat. A good idea might be to test your oven with one meringue first to establish the heat of your oven. If your oven has a dry baking setting, try it. Remember - the meringues needs to bake on the inside as well!</div>
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<span style="color: #e06666;">{Serving}</span></div>
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Wait for the meringues to cool down. Then layer the cake starting with one layer meringue and then a layer dark chocolate ganache mousse. Continue layering until you have your desired serving size. Dust with a little cocoa powder or icing sugar.</div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com6tag:blogger.com,1999:blog-343467282432198810.post-11858834267130685622013-07-18T19:24:00.000+02:002013-07-18T20:27:39.809+02:00Ideas Magazine Trunk Show {See what I saw}<div style="text-align: justify;">
On the 14th of July I treated myself and my dear friend Karlien {<a href="http://theonek.com/" target="_blank">The One K</a>} to a walk through the first <a href="http://ideasmag.co.za/news/come-to-our-trunk-show/" target="_blank">Ideas Craft & Décor Trunk Show</a> at the <a href="http://www.simondiums.co.za/function_wedding.htm" target="_blank">Simondium Country Lodge</a> on the R45, between Paarl and Franschhoek. The perfect place to see what the creative minds and entrepreneurs are up to and put on display for the dedicated DIY ladies & gents. A lovely intimate event! Here are a few of my highlights, creative corners and beautiful ideas that I simply couldn't resist blogging about! </div>
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I simply can't wait to attend it again next year!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZMIs-94l8zo/UeggGVucijI/AAAAAAAACYw/S_t7lQmwPp4/s1600/2013-07-14_0001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ZMIs-94l8zo/UeggGVucijI/AAAAAAAACYw/S_t7lQmwPp4/s640/2013-07-14_0001.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Terry’s Arts</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pPDms119cPQ/UeggGdv1RcI/AAAAAAAACYs/jYw58_blgC0/s1600/2013-07-14_0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="520" src="http://2.bp.blogspot.com/-pPDms119cPQ/UeggGdv1RcI/AAAAAAAACYs/jYw58_blgC0/s640/2013-07-14_0002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Terry’s Arts</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-w-UoreCf6AE/UeggGVtHP4I/AAAAAAAACY4/fa0F8iy-gj4/s1600/2013-07-14_0003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="http://4.bp.blogspot.com/-w-UoreCf6AE/UeggGVtHP4I/AAAAAAAACY4/fa0F8iy-gj4/s640/2013-07-14_0003.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vintage Collector's items and beautiful jewellery!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FY-aYBE2lyk/UeggHRi3Y1I/AAAAAAAACZE/5YblFbXhKMM/s1600/2013-07-14_0004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="592" src="http://3.bp.blogspot.com/-FY-aYBE2lyk/UeggHRi3Y1I/AAAAAAAACZE/5YblFbXhKMM/s640/2013-07-14_0004.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creative décor by Kruizement: Visit their <a href="http://www.kruizement.co.za/" target="_blank"><span style="color: #999999;">website</span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xpqfUm4ixYI/UeggIJ71-JI/AAAAAAAACZM/61bSjuxE0es/s1600/2013-07-14_0005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-xpqfUm4ixYI/UeggIJ71-JI/AAAAAAAACZM/61bSjuxE0es/s640/2013-07-14_0005.jpg" width="354" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bokke & Blomme: Find them on <a href="https://www.facebook.com/BokkeandBlomme?fref=ts" target="_blank"><span style="color: #999999;">Facebook</span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2E-f1gKMhLk/UeggIDWANBI/AAAAAAAACZQ/o76KJi0Ia-4/s1600/2013-07-14_0006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-2E-f1gKMhLk/UeggIDWANBI/AAAAAAAACZQ/o76KJi0Ia-4/s640/2013-07-14_0006.jpg" width="454" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have your picture taken 'in Paris'!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IDpNBg9iTHE/UeggInrnhyI/AAAAAAAACZc/3btBUHEGi6Y/s1600/2013-07-14_0007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-IDpNBg9iTHE/UeggInrnhyI/AAAAAAAACZc/3btBUHEGi6Y/s640/2013-07-14_0007.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kruizement: Visit their <a href="http://www.kruizement.co.za/" target="_blank"><span style="color: #999999;">website</span></a></td></tr>
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<a href="http://1.bp.blogspot.com/-enA8qOT6uhk/UeggI_AM1cI/AAAAAAAACZg/KqodWBSSYEc/s1600/2013-07-14_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-enA8qOT6uhk/UeggI_AM1cI/AAAAAAAACZg/KqodWBSSYEc/s640/2013-07-14_0008.jpg" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qQS04dYRJ64/UeggJQGHdYI/AAAAAAAACZs/4MxnU_l-HGo/s1600/2013-07-14_0009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-qQS04dYRJ64/UeggJQGHdYI/AAAAAAAACZs/4MxnU_l-HGo/s640/2013-07-14_0009.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nicoletta ready to roll fondant & cupcake decorations: <br />
Visit their <a href="http://www.nicoletta.co.za/" target="_blank"><span style="color: #999999;">web site</span></a>, find them on <a href="https://www.facebook.com/pages/Nicoletta/139980096031402?fref=ts" target="_blank"><span style="color: #999999;">Facebook</span></a>, follow them on <a href="https://twitter.com/NicolettaTreats" target="_blank"><span style="color: #999999;">Twitter</span></a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Eg5TcMgw_mc/UeggKAKy6lI/AAAAAAAACZ4/eZyfz_7saQY/s1600/2013-07-14_0011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="http://4.bp.blogspot.com/-Eg5TcMgw_mc/UeggKAKy6lI/AAAAAAAACZ4/eZyfz_7saQY/s640/2013-07-14_0011.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.simondiums.co.za/function_wedding.htm" target="_blank">Simondium Country Lodge</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pyHvisUvdY0/UeggKePgYJI/AAAAAAAACaA/iNFUXPff3aw/s1600/2013-07-14_0012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-pyHvisUvdY0/UeggKePgYJI/AAAAAAAACaA/iNFUXPff3aw/s640/2013-07-14_0012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Something old, something new, can I borrow this beautiful something blue?</td></tr>
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<a href="http://4.bp.blogspot.com/-joeMDJybYFc/UeggKhHikBI/AAAAAAAACaI/e3nqRJxDZKQ/s1600/2013-07-14_0013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="http://4.bp.blogspot.com/-joeMDJybYFc/UeggKhHikBI/AAAAAAAACaI/e3nqRJxDZKQ/s640/2013-07-14_0013.jpg" width="640" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bK1CnhHTOLU/UeggLMLl_XI/AAAAAAAACac/TlxsoY7ikFU/s1600/2013-07-14_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="520" src="http://2.bp.blogspot.com/-bK1CnhHTOLU/UeggLMLl_XI/AAAAAAAACac/TlxsoY7ikFU/s640/2013-07-14_0014.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sit outside and enjoy a cup of tea or coffee, romantic and rustic!</td></tr>
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For more information on the entrepreneurs & exhibitors visit Ideas Magazine <a href="http://ideasmag.co.za/craft-decor/come-to-our-trunk-show/" target="_blank">online</a> or get your copy of the Ideas Magazine August Issue!</div>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-51057090490227275772013-07-05T00:00:00.000+02:002013-07-05T14:31:58.497+02:00Maklike Sjokkie Modder Blokkie*<div align="left" class="separator" style="clear: both; text-align: center;">
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This morning I baked a Quick Chocolate Pudding {<a href="https://www.facebook.com/photo.php?v=532226073510657&set=vb.167260776673857&type=3&theater" target="_blank">Click here</a> to view the video} on the <a href="http://www.expressoshow.com/" target="_blank">Expresso Morning Show - SABC3</a>. Exactly two years ago I blogged this beautifully scrumptiously looking pudding - the recipe slightly different however. So let me share my version of it with you once again! I just simply couldn't resist taking a bite this morning - even though it was only 08h20 at the time ;)</div>
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<a href="http://3.bp.blogspot.com/-3VfCkxddhjI/Uda62QaTbwI/AAAAAAAACYc/SKvkca7w2nA/s1024/BOZB8j_CUAACtuA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-3VfCkxddhjI/Uda62QaTbwI/AAAAAAAACYc/SKvkca7w2nA/s400/BOZB8j_CUAACtuA.jpg" width="400" /></a></div>
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Photo by Günther from <a href="https://www.facebook.com/vorsprungstudio" target="_blank">Vörsprung Studio</a> via Instagram</div>
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If you want the Expresso Recipe {<a href="http://www.expressoshow.com/articles/Quick-chocolate-pudding.html?articleID=4911" target="_blank">click here</a>}, my recipe to follow.</div>
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<a href="http://3.bp.blogspot.com/-ESg-EV367mQ/TgmVuDosHSI/AAAAAAAAABg/HxBEd1Bf2U4/s1600/IMG00422-20110627-1645.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" i="i" src="http://3.bp.blogspot.com/-ESg-EV367mQ/TgmVuDosHSI/AAAAAAAAABg/HxBEd1Bf2U4/s640/IMG00422-20110627-1645.jpg" true="true" width="640" /></a></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Daar is niks lekkerder om wakker te word na 'n Sondagmiddagslapie, na die kombuis toe te sluip en aan die orige Sondagmiddagete se poeding te peusel nie!</span></div>
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<span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">Dit is dalk aan jou meer bekend as 'Chocolate Island Pudding' of 'Mississippi Mudd Pudding', maar hierdie familie resep kom nie sommer in boeke voor nie. Elkeen geslag in ons familie verander en las aan hierdie resep na hartelus en hierdie is my weergawe van die Sjokkie Modder Blokkie*:</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">23cm X 23cm Bak gesmeer</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Voorverhit oond: 180*C</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> <u>Bestandele:</u></span></div>
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<i><span style="font-family: Trebuchet MS;">Beslaggie:</span></i></div>
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<span style="font-family: Trebuchet MS;">1 Koppie meel</span></div>
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<span style="font-family: Trebuchet MS;">2 Eetlepels kakao (Opgehoop)</span></div>
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<span style="font-family: Trebuchet MS;">3/4 Koppie melk</span></div>
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<span style="font-family: Trebuchet MS;">1/2 Teelepel sout</span></div>
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<span style="font-family: Trebuchet MS;">1/2 Teelepel vanielje</span></div>
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<span style="font-family: Trebuchet MS;">1 Eier</span></div>
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<span style="font-family: Trebuchet MS;">3/4 Koppie suiker</span></div>
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<span style="font-family: Trebuchet MS;">3 Teelepels bakpoeier</span></div>
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<span style="font-family: Trebuchet MS;">1/4 Koppie botter</span></div>
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<span style="font-family: Trebuchet MS;"><i>Sousie:</i></span></div>
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<span style="font-family: Trebuchet MS;">2,5 Koppies kookwater</span></div>
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<span style="font-family: Trebuchet MS;">2 Koppies suiker</span></div>
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<span style="font-family: Trebuchet MS;">3 Eetlepels kakao</span></div>
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<span style="font-family: Trebuchet MS;">1 Teelepel vanielje</span></div>
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<u><span style="font-family: Trebuchet MS;">Metode:</span></u></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">1. Klits botter en suiker tot room.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">2. Voeg goedgeklitste eier by.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">3. Sif droeë bestandele en roer dit </span><br />
<span style="font-family: Trebuchet MS; font-size: small;">om die beurt met die melk by die</span><br />
<span style="font-family: Trebuchet MS; font-size: small;">bottermengsel en voeg vanielje by.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">4. Gooi beslag uit in gesmeerde </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">5. Los kakao in kookwater op en </span><br />
<span style="font-family: Trebuchet MS; font-size: small;">voeg suiker en vanielje by. Verhit</span><br />
<span style="font-family: Trebuchet MS; font-size: small;">in mikrogolf/stoof tot kook.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">6. Gooi sous oor beslag wat in </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">7. Bak in oond vir 38 minute</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">8. Sny in blokke en bedien </span><br />
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<em><span style="color: #a64d79; font-family: Georgia, "Times New Roman", serif;">*Smullekker Sondagmiddagslapie Sjokolade Souspoeding*</span></em></div>
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All the ingredients used in this post were purchased by KoekiesEnCream.</div>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com1tag:blogger.com,1999:blog-343467282432198810.post-26894206709621147142013-06-28T10:03:00.000+02:002013-06-28T11:27:30.682+02:00{Winter Wine Pairing} Weekend Competition in the Winelands!<div style="text-align: justify;">
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<span style="font-family: Georgia, Times New Roman, serif;">It was a slightly warmer winter's day, on the 10th of May, as I put on my leather farm-ish boots and headed to the beautiful <a href="http://www.avondalewine.co.za/" target="_blank">Avondale Wine Estate</a> to taste and be treated like a winter queen, to indulge in Chef Reuben Riffel's delightfully and deliciously wine paired gourmet soups! {Full post <a href="http://koekiesencream.blogspot.com/2013/05/avondale-winter-warmer-wine-and-soup-pairing-reuben-riffel.html" target="_blank">click here</a>}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now YOU can stand a chance to taste Avondale's perfectly paired wines by entering this Winter Weekend <span style="color: #e06666;">COMPETITION</span>! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">{PRIZE} One person stands a chance of winning two tickets to experience the <span style="color: #e06666;">Winter Warmer Pairing</span> at Avondale Wine Estate!</span> </div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #e06666;">{What you need to do}</span> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Send us an email at <a href="mailto:koekiesencream@ymail.com">koekiesencream@ymail.com</a> with the answer to the following question before Sunday 30 June 2013, midnight: </span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">What is the name of the Wine Estate hosting the Winter Warmer Pairing?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*T&C's apply.</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Tasting Menu}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. Avondale’s vibrant Chenin Blanc <i>Anima</i>, paired with Confit Duck and Bean Soup.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Avondale’s Viognier blend <i>Cyclus</i> marries well with French Onion Soup, served with melted </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Epoisse Toastie. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Avondale’s Camissa Rosé is served with Chai-Style Butternut Soup.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Avondale’s Syrah <i>Samsara</i> is paired with Parsnip & Artichoke Soup, served with grated parmesan </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> and olive oil.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Avondale’s signature red blend La Luna partners with Truffle Bean Soup.</span></div>
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<a href="http://3.bp.blogspot.com/-ThhqNjPzAXU/Uc1AKDjqRTI/AAAAAAAACXs/S6nQb-OAUFU/s640/2013-05-22_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="http://3.bp.blogspot.com/-ThhqNjPzAXU/Uc1AKDjqRTI/AAAAAAAACXs/S6nQb-OAUFU/s640/2013-05-22_0012.jpg" width="640" /></a></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{T&C's}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*All the <em>correct</em> answers will be entered into a draw.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*KoekiesEnCream's decision is final.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*Winner will be announced on Monday 1July 2013.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*Prize only valid for the duration of the Winter Warmer Pairing: until 15 July 2013.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This competition prize was sponsored by <a href="http://www.avondalewine.co.za/" target="_blank">Avondale Wine Estate</a> in collaboration with Chef Reuben Riffel.</span></div>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-67949194904898487972013-06-24T14:19:00.001+02:002013-06-28T11:25:35.854+02:00The Reci{P}e<div style="text-align: justify;">
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Poppadums, Potatoes, Pepperdews, Peas , Parmesan & Pitted olives}</span></div>
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<a href="http://4.bp.blogspot.com/-Wb1d8BQ5UkU/Ucgw86IL1SI/AAAAAAAACWU/R1VKZvdinoE/s1600/2013-06-24_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Wb1d8BQ5UkU/Ucgw86IL1SI/AAAAAAAACWU/R1VKZvdinoE/s640/2013-06-24_0001.jpg" width="480" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is definitely a ReciPe! Easy to remember {as most of the ingredients start with the
letter ‘P’} and just as easy to make! I woke up this morning and decided that I
wanted to document my post instead of just writing it. By this I mean,
literally writing while cooking – and hopefully not getting my PC caught in the
cooking-crossfire! </span></div>
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<a href="http://2.bp.blogspot.com/-3Bt2uYtvDh8/Ucgw8_HByII/AAAAAAAACWQ/m2Lfk4UgdbQ/s1600/2013-06-24_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-3Bt2uYtvDh8/Ucgw8_HByII/AAAAAAAACWQ/m2Lfk4UgdbQ/s640/2013-06-24_0003.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So in between doing the Monday morning washing, the blog
post planning and only having my first cup of coffee at 11h30, is exactly where this
post took place. As long as I keep the washing powder and the parmesan shavings separate,
we won’t have a problem ;) This is what you need to do:</span></div>
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<a href="http://4.bp.blogspot.com/-4_eVolOyU_I/Ucgw92v0I8I/AAAAAAAACW4/AcpcPqTZOC8/s1600/2013-06-24_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-4_eVolOyU_I/Ucgw92v0I8I/AAAAAAAACW4/AcpcPqTZOC8/s640/2013-06-24_0004.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-Hr2uYvAWS14/Ucgw-XFD-WI/AAAAAAAACWo/D-oU-0Q8dYM/s1600/2013-06-24_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Hr2uYvAWS14/Ucgw-XFD-WI/AAAAAAAACWo/D-oU-0Q8dYM/s640/2013-06-24_0005.jpg" width="640" /></a></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Ingredients}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 large Potatoes cut into blocks (I leave the skin on)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pinch of salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pepper to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250g Peas (drained)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 large Pepperdews</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6-8 Pitted Calamata Olives</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">125ml <a href="http://mobi.picknpay.co.za/picknpay/content/en/mobile/mobile-homepage" target="_blank">Pick n Pay</a> Fresh Cream</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Plain Pappadums</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Parmesan shavings (optional)</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Method}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Boil cut potatoes in water with a pinch of salt for 25
minutes, until soft. Drain the water and put the potatoes in the fridge to cool
down. Boil peas in water with a pinch of salt and pepper for 20 minutes. Drain
and leave to cool. Cut pitted olives into halves/quarters, depending on the size you prefer. Cut pepperdews into
small strips. Boil 125ml fresh <a href="http://mobi.picknpay.co.za/picknpay/content/en/mobile/mobile-homepage" target="_blank">PnP</a> cream while adding cut olives and pepperdews
for 10 minutes while stirring. Salt and pepper to taste.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To prepare the pappadums: the preparation instruction for
pappadums vary. For the ones I used, you can either quickly pop them into the
microwave or do as I did and heat a little bit of oil in a frying pan on high,
place the pappadum in the pan for about 4 seconds, until the sides starts to
curl up. Drain the excess oil with a paper towel.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a large bowl, lightly mix together the cooled potatoes
& peas with the pepperdew cream sauce. Spoon into the pappadums. Add a few
parmesan shavings and serve! Plus {BONUS}: No need for plates when you're having Pappadums!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This winter you can keep warm and cosy with all the <a href="http://www.picknpay.co.za/picknpay/content/en/winter" target="_blank">Winter Hotlists</a> and competitions available from PnP. Keep it HOT with this recipe by adding more pepperdews or chilies to the sauce if you like!</span></div>
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<a href="http://4.bp.blogspot.com/-eyW12r3Va6k/Ucgw-tNwyhI/AAAAAAAACW0/1ilSa1kQ9O8/s1600/2013-06-24_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="514" src="http://4.bp.blogspot.com/-eyW12r3Va6k/Ucgw-tNwyhI/AAAAAAAACW0/1ilSa1kQ9O8/s640/2013-06-24_0006.jpg" width="640" /></a></div>
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<span style="color: #e06666; font-family: Arial, Helvetica, sans-serif;">{Easy-to-find <a href="http://mobi.picknpay.co.za/picknpay/content/en/mobile/mobile-homepage" target="_blank">Pick n Pay</a> Shopping List}</span> </div>
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<a href="http://1.bp.blogspot.com/-ATp0bddg_K4/Ucg16acNO8I/AAAAAAAACXU/309npZA6V0w/s1600/2013-06-24_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="http://1.bp.blogspot.com/-ATp0bddg_K4/Ucg16acNO8I/AAAAAAAACXU/309npZA6V0w/s640/2013-06-24_0010.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This post is sponsored by:</span></div>
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<a href="http://mobi.picknpay.co.za/picknpay/content/en/mobile/mobile-homepage" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-AMZSnrYZu0w/Ucg2Cn4-E_I/AAAAAAAACXc/1kcNke1jEM4/s1600/logo.png" /></a></div>
Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-22472255340175018512013-06-12T14:32:00.001+02:002013-06-28T11:22:40.499+02:0010 Warm-hearted Ways to give back {Father's Day}<div style="text-align: justify;">
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<span style="font-family: Georgia, Times New Roman, serif;">Father's Day (16 June) is a very special day on my calendar! Being a little Daddy's girl, this is a day that I really get to spoil my Dad for all the wonderful ways in which he supports, treats and inspires us children throughout the year! This year I got really inspired by <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay's</a> <a href="http://www.picknpay.co.za/picknpay/content/en/winter" target="_blank">Winter Hot Lists</a>! And some of the great gift ideas that they have in store! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have great memories of my Dad and I doing grocery shopping together, particularly those where I would secretly slip in a few packets of sweets or chocolates while he was busy selecting the right and best cut meat or unpacking the trolley. I decided to make my own <a href="http://www.picknpay.co.za/picknpay/content/en/winter" target="_blank">Winter Hotlist</a>, not for myself, but for my Dad, putting together his all time favourites. This is a definite recipe for success! {See Easy-to-find <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a> Shopping List below}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I also decided to make my #10 a recipe I know will immediately warm up the winter cold and most definitely any Father's heart: A Warm Dark Chocolate Island Pudding! {See recipe below}</span></div>
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<a href="http://2.bp.blogspot.com/-KFolQDwzeqE/UbhpTdS96dI/AAAAAAAACTo/yzlVQlK5F7k/s1600/IMG00422-20110627-1645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img height="480" src="http://2.bp.blogspot.com/-KFolQDwzeqE/UbhpTdS96dI/AAAAAAAACTo/yzlVQlK5F7k/s640/IMG00422-20110627-1645.jpg" unselectable="on" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Let the Winter Hotlist count-up begin!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#1: If he can't go a day without a chocolate bar or slab, the Lindt Milk Chocolate is the one to grab!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#2: But after a 'little' something sweet, he'd definitely need a salty treat! </span></div>
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<a href="http://3.bp.blogspot.com/-Yed5lg0z_GE/Ubhe-zQj_EI/AAAAAAAACTA/piYxChcyqw0/s1600/2013-06-12_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img height="322" src="http://3.bp.blogspot.com/-Yed5lg0z_GE/Ubhe-zQj_EI/AAAAAAAACTA/piYxChcyqw0/s640/2013-06-12_0001.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#3: Spoil him with a Nivea for Men, to relax the hardworking hands and feet, </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#4: Throw in some comfy slippers as an extra pamper treat.</span></div>
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<a href="http://2.bp.blogspot.com/-6IWH4g6-JnY/Ubhe-ugfO4I/AAAAAAAACTM/neXYE36ocUY/s1600/2013-06-12_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img height="266" src="http://2.bp.blogspot.com/-6IWH4g6-JnY/Ubhe-ugfO4I/AAAAAAAACTM/neXYE36ocUY/s640/2013-06-12_0002.jpg" unselectable="on" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#5: While you're making 'potjiekos' give him Nederburg Baronne in a glass</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#6: or a warm cup of milo in his favourite cup with class!</span></div>
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<a href="http://3.bp.blogspot.com/-z29aLDV2fe8/UbhfAzjjbiI/AAAAAAAACTU/LAS9fiFAvr0/s1600/2013-06-12_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img height="640" src="http://3.bp.blogspot.com/-z29aLDV2fe8/UbhfAzjjbiI/AAAAAAAACTU/LAS9fiFAvr0/s640/2013-06-12_0004.jpg" unselectable="on" width="492" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#7: You put on The Book of Eli DVD</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#8: Give that man a Bell's, as you snuck into the kitchen to make...ssshhh, it's a secret you see.</span></div>
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<a href="http://1.bp.blogspot.com/-3_zlBrVMtrQ/Ubhe-1aok0I/AAAAAAAACTE/dMPuT0bQUkw/s1600/2013-06-12_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img height="340" src="http://1.bp.blogspot.com/-3_zlBrVMtrQ/Ubhe-1aok0I/AAAAAAAACTE/dMPuT0bQUkw/s640/2013-06-12_0003.jpg" unselectable="on" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#9: You hand him his favourite <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a> blanket just to cover the knees,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">#10: then you serve his favourite Chocolate Island Pudding, without a doubt, YES PLEASE! </span></div>
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<a href="http://2.bp.blogspot.com/-ffc489Ic9yM/UbhfCjQaqUI/AAAAAAAACTc/eXgNfU9C_QI/s1600/2013-06-12_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img height="640" src="http://2.bp.blogspot.com/-ffc489Ic9yM/UbhfCjQaqUI/AAAAAAAACTc/eXgNfU9C_QI/s640/2013-06-12_0005.jpg" unselectable="on" width="426" /></a></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><strong>Dark Chocolate Island Pudding</strong></span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">for Afrikaans recipe <a href="http://koekiesencream.blogspot.com/2011/06/sjokkie-modder-blokkie.html" target="_blank">click here</a>.</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Ingredients}</span></div>
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<span style="color: black; font-family: Georgia, Times New Roman, serif;">1 cup flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp cocoa (heaped)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp vanilla</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 tsp baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 Stork Bake</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><em>For the cook-in-island-sauce:</em> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cups boiling water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Tbsp cocoa</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Method}</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #e06666;"></span><br /></span>
<span style="color: black; font-family: Georgia, Times New Roman, serif;">Cream Stork Bake and sugar. Briefly whisk egg and add. Add flour, cocoa, salt and baking powder. Add milk and vanilla. Pour into a greased casserole, about 23cm X 23cm X 15cm. For the cook-in-island-sauce: </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add cocoa, sugar and vanilla to boiling water. Boil until sauce becomes slightly thicker, not medium yet. Pour the sauce over the mixture and bake <span style="color: black;">for 35-40 minutes at 180*C. </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It tastes delicious warm and/or cold! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Or try the <a href="http://koekiesencream.blogspot.com/2013/05/turkish-delight-kitkat-picknpay-dessert-recipe.html" target="_blank">Turkish {KitKat} Chocolate Delight Dessert</a>! </span><br />
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Easy-to-find <a href="http://www.picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a> Father's Day Shopping list}</span><br />
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-16845747600391459262013-05-30T16:52:00.003+02:002013-06-28T11:20:48.697+02:00{Uniced} Naked Cake Collection!<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">A dear friend of mine Celesté Prince from <a href="http://aglowphotography.blogspot.com/" target="_blank">Aglow Photography </a>sent me a picture of a ‘Naked Cake’ one day. Little did I know how much I would grow to love this picture! European wedding blogs are going crazy {cakes} about a trend that I think will soon take on in the South African Wedding Cake industry. It’s called <em>Naked Cakes</em> or <em>un-iced cakes. </em>Au natural! I think it’s beautiful! So much of your time as a baker is spend perfection the colour, texture and taste of the cake inside, that I feel it only does justice to also have all of that on display. <a href="http://koekiesencream.blogspot.com/" target="_blank">KoekiesEnCream</a> in collaboration with <a href="http://www.janajonsson.co.za/" target="_blank">Jana Jonsson Photography</a> did a shoot last week to put the trend to the test and I must say, I really like the end result. There are just an endless amount of creative ways to display <em>Naked Cakes! </em>Flowers, birds, sweets and lovely treats, all used to decorate these contour cakes – whether it’s for an inside or garden wedding, a girly tea party or just a pretty birthday cake, naked cakes will certainly leave your guest asking {to see} more!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For more information or to order a Naked Cake contact <a href="mailto:koekiesencream@ymail.com">koekiesencream@ymail.com</a> or visit our Facebook page: <a href="http://www.facebook.com/pages/KoekiesEnCream/167260776673857" target="_blank">KoekiesEnCream</a></span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{The KoekiesEnCream Naked Cake Collection}</span></div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0tag:blogger.com,1999:blog-343467282432198810.post-88306493315140259862013-05-23T08:20:00.000+02:002013-06-28T11:19:55.547+02:00A Turkish {KitKat} Chocolate Delight!<div style="text-align: justify;">
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<span style="font-family: Georgia, Times New Roman, serif;">There is no doubt about it, Winter is here! Snuggle up, get the fire place going, stock up on your favourite <a href="http://picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a> goodies and wine and dine at home! After a lovely dinner with friends, just like the KoekiesEnCream <a href="http://koekiesencream.blogspot.com/2013/05/ham-cheese-cake-chicken-dish.html" target="_blank">Ham, yes ma'am</a> recipe, what will you serve for dessert? Quick? Easy? Tasty? AND visually attractive to the 'gourmet' eyes out there? </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">KoekiesEnCream created a Turkish {KitKat} Chocolate Delight Dessert just for you! This is a delicious sweet {with a hint of lemon} dessert. One log will definitely be more than enough for four guests. So, while the fire sets the ambience of the evening, let your canapé style dinner {<a href="http://koekiesencream.blogspot.com/2013/05/ham-cheese-cake-chicken-dish.html" target="_blank">Ham, yes ma'am</a>} create the excitement among your guests and leave their tummies with just enough space for the delight that you are about to serve them! {Easy-to-find Pick n Pay Shopping List below}</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Ingredients}</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1st layer: 6-8 KitKat sticks</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2nd layer: 8 lemon Turkish Delight blocks - slices to cover the 1st layer</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3rd layer: 1 can Caramel Treat, mix in 1/4 cup Cocoa & 1 cup Icing Sugar {Sieved}</span></div>
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Method}</span></div>
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<span style="color: black; font-family: Georgia, Times New Roman, serif;">In a rectangular bowl, place the KitKat sticks to cover the base. Slice lemon Turkish Delight and cover the first layer. Mix Caramel Treat, Icing sugar and Cocoa together and pour into a piping bag. Cover the 2nd layer with caramel treat mixture. Refrigerate for 25 minutes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #e06666;">Serving Suggestion: </span><span style="color: black;">Serve with Vanilla Ice Cream & garnish with KitKat shavings.</span></span><br />
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;">{Easy-to-find <a href="http://picknpay.co.za/picknpay/content/en/home" target="_blank">Pick n Pay</a> Shopping List}</span></div>
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Hestelle Pretoriushttp://www.blogger.com/profile/16285743159004458489noreply@blogger.com0