My mom bought me a oven for my birthday, it is quite a nifty little thing.
How to bake bread rolls from already bought dough from the shop in your oven.-
Divide into 12 equal pieces and shape into rolls.Place the rolls on greased baking sheets (can just cover the rack with foil – shiny side up), spacing them well apart. Cover with tea towel and leave to prove until doubled in size. Cut slits in the top of each roll.
Bake for 30 mins at 225°C (437°F) on lower rack in Halogen Oven and keep watch on them until well risen and golden. If they brown too quickly, turn temperature down to 210°C (410°F) and bake for the rest of the time. Check they are not soft underneath, if so bake for 5 – 10 mins more.
BUTTERMILK SJOKOLADE KOEK IN HALOGEEN OOND
BUTTERMILK SJOKOLADE KOEK IN DIE HALLOGEEN OONDJIE
1 1/2 koppies strooisuiker
2koppies koekmeel
1/2koppie cacao
1tlp koeksoda,
1 1/2 tlp bakpoeier
1 1/2 koppie karringmelk
3 eiers
1/2 koppie Olie
METODE:
Sif al die droë bestanddelde saam
Meng die melk, eiers en olie saam en voeg by meelmengsel!
Skep in 'n ringpan en bak vir 55 min op 180°C
Ek het myne na 40 minute uitgehaal was toe reg!!
VERSIERING:
375ml versiersuiker
1 tlp caramel essence
1 eetlp cacao en meng met karringmelk tot "fluffy"
Bron: Hallogeen Oondjie Boek
Plasing: Tiana Botes
1 1/2 koppies strooisuiker
2koppies koekmeel
1/2koppie cacao
1tlp koeksoda,
1 1/2 tlp bakpoeier
1 1/2 koppie karringmelk
3 eiers
1/2 koppie Olie
METODE:
Sif al die droë bestanddelde saam
Meng die melk, eiers en olie saam en voeg by meelmengsel!
Skep in 'n ringpan en bak vir 55 min op 180°C
Ek het myne na 40 minute uitgehaal was toe reg!!
VERSIERING:
375ml versiersuiker
1 tlp caramel essence
1 eetlp cacao en meng met karringmelk tot "fluffy"
Bron: Hallogeen Oondjie Boek
Plasing: Tiana Botes
Carrot Cake
INGREDIENTS
3 eggs
250 mi oil
1 tsp bicarbonate of soda
Heaped tsp ground cinnamon
Pinch ground cloves
250 ml seedless raisins
375 ml sugar
250 ml white and brown flour
2 tsp baking powder
1 tsp ground nutmeg
6 medium carrots – grated
125 ml chopped walnuts
3 eggs
250 mi oil
1 tsp bicarbonate of soda
Heaped tsp ground cinnamon
Pinch ground cloves
250 ml seedless raisins
375 ml sugar
250 ml white and brown flour
2 tsp baking powder
1 tsp ground nutmeg
6 medium carrots – grated
125 ml chopped walnuts
METHOD
Beat eggs and sugar until pale, beat in oil
Sift dry ingredients and add.
Mix well, add carrots, raisins and walnuts, beating all the time.
Grease a ring pan, not bigger than 25 cm in diameter
Set oven on preheat
Pour in cake mixture – will be thickish and tacky
When baking put on the low rack
Time: 00:55
Temp : 180 deg C
Cream cheese Icing
2 cups sifted icing sugar
50 ml soft butter
1/3 tub cream cheese or cottage cheese
1/2 tsp vanilla
Mix sifted icing sugar and butter
Slowly beat in cottage cheese and vanilla, until the mixture is of spreading consistency
Ice cake preferably when cold
Beat eggs and sugar until pale, beat in oil
Sift dry ingredients and add.
Mix well, add carrots, raisins and walnuts, beating all the time.
Grease a ring pan, not bigger than 25 cm in diameter
Set oven on preheat
Pour in cake mixture – will be thickish and tacky
When baking put on the low rack
Time: 00:55
Temp : 180 deg C
Cream cheese Icing
2 cups sifted icing sugar
50 ml soft butter
1/3 tub cream cheese or cottage cheese
1/2 tsp vanilla
Mix sifted icing sugar and butter
Slowly beat in cottage cheese and vanilla, until the mixture is of spreading consistency
Ice cake preferably when cold
FRIEDA GREYLING
Piesangbrood
3 piesangs,
l koppie suiker,
1/2 koppie botter
2 eiers,
2koppies meel
3/4 k warm melk,
1teelepel bakpoeier,
1t koeksoda,
1t vanilla
1/2 teelepel sout.
metode:
druk piesangs goed fyn met vurk. voeg suiker, botter en sout by, klop tot dit romerig is. 3) klits eiers by. 4 los koeksoda op in warm melk sommer in mikro warm gemaak klits die koeksoda met vurk in warm melk en voeg by die mengsel. 5) sif die meel en bakpoeier by en meng goed, Voeg vanilla by en meng. 6) Bak in silicon of glasbak in convection oondtjie op 170 grade vir plus minus n uur of langer toets met mes of gaar, Ek het melk bo oor gesmeer vir mooi bruin kleur. spuit jou bak met spray en cook, sodra koud is keer uit op bord. Ek het ook eers dat my oondtjie sy grade beryk het en liggie dood,
l koppie suiker,
1/2 koppie botter
2 eiers,
2koppies meel
3/4 k warm melk,
1teelepel bakpoeier,
1t koeksoda,
1t vanilla
1/2 teelepel sout.
metode:
druk piesangs goed fyn met vurk. voeg suiker, botter en sout by, klop tot dit romerig is. 3) klits eiers by. 4 los koeksoda op in warm melk sommer in mikro warm gemaak klits die koeksoda met vurk in warm melk en voeg by die mengsel. 5) sif die meel en bakpoeier by en meng goed, Voeg vanilla by en meng. 6) Bak in silicon of glasbak in convection oondtjie op 170 grade vir plus minus n uur of langer toets met mes of gaar, Ek het melk bo oor gesmeer vir mooi bruin kleur. spuit jou bak met spray en cook, sodra koud is keer uit op bord. Ek het ook eers dat my oondtjie sy grade beryk het en liggie dood,
Marie Rheeder Troskie
Drie bestaddele sponskoek
ek het die drie bestanddele koek probeer in die convectionaire oondjie met 30% minder vloeistof (die eiers in die geval, dus net 4 ipv 6) en dit het gewerk. Oond eers gepreheat vir 6 min en toe gebak by 180°C vir 20 min. Ek dink die gewone oond doen die resep meer reg aan. as ons nog bure was het ek jou nou oorgenooi vir n proe 
3 bestandele sponskoek:
6 eiers geskei
1 kop self raising meel
1 kop suiker ( ek het castor sugar gebruik)
metode:
skei eiers, gooi 1/2 kop suiker by wit en 1/2 kop suiker by geel
klits wit van eiers baie goed, (amper tot styf) en klits dan geel baie goed
gooi bymekaar en voeg meel bietjies gewys by
bak in oond by 180 grade C vir 30 min
6 eiers geskei
1 kop self raising meel
1 kop suiker ( ek het castor sugar gebruik)
metode:
skei eiers, gooi 1/2 kop suiker by wit en 1/2 kop suiker by geel
klits wit van eiers baie goed, (amper tot styf) en klits dan geel baie goed
gooi bymekaar en voeg meel bietjies gewys by
bak in oond by 180 grade C vir 30 min
Pizza in die oondjie
Ek koop my basise klaar by P & Pay. Die gewone ‘thin base’. Dan laat ek dit so vir n 10 min bak net so.
Dan haal ek uit en sit tamato base op en weer terug oond toe. Vir nog so 5 min. Dan haal ek dit uit en ‘dress’ dit met ??? what ever. Weer terug oond toe vir so 5 min. Haal uit en sit kaas bo-op en laat dit net lekka smelt vir so 3 min.
Nota: begin op 150 C vir die opwarm en dan op na 220 C vir die bak.
Sny en njam njam
Dan haal ek uit en sit tamato base op en weer terug oond toe. Vir nog so 5 min. Dan haal ek dit uit en ‘dress’ dit met ??? what ever. Weer terug oond toe vir so 5 min. Haal uit en sit kaas bo-op en laat dit net lekka smelt vir so 3 min.
Nota: begin op 150 C vir die opwarm en dan op na 220 C vir die bak.
Sny en njam njam
Kaasskons
4 eetlepels Olie
1 Eier
¾ koppie Melk
1 koppie meel
2 Teelepels bakpoeier
1 ½ koppie Geraseperde Kaas
1/2 teelepel pietersielie
1 Eier
¾ koppie Melk
1 koppie meel
2 Teelepels bakpoeier
1 ½ koppie Geraseperde Kaas
1/2 teelepel pietersielie
Metode
Meng alles saam en skep lepel vol in klein muffin pannetjies of in ‘n ring pan
spray met spray en cook. Bak vir 30min by 175 Grade C
Bron onbekend
Meng alles saam en skep lepel vol in klein muffin pannetjies of in ‘n ring pan
spray met spray en cook. Bak vir 30min by 175 Grade C
Bron onbekend
Skaapboud in die oondjie
Druk die boud goed vol gate (moenie skaam wees nie) en spice hom goed in die gate met die droe speserye. Druk ‘n 1/4 stukkie knoffel in elke gat gevolg met ‘n heel basil blaar, dan ‘n stukkie ui en dan die spek blokkie, gevolg met die groen en rooi pepper en laastens ‘n stukkie pepperdew. Druk in elke gat ‘n stukkie roosmaryn net sodat die blaartjies uitsteek en plaas die boud in ‘n bak vir marineering. As daar ui en greenpepper ens. oorbly gooi dit saam in die bak. Meng die asyn, wyn, worcestersous, en braai sous in ‘n aparte bak en spuit die boud goed met die sous, gooi die oorblywende sous oor die boud en laat hom goed marineer vir so 2 uure.
Sit ‘n extension ring op jou oondtjie en preheat hom. As hy afslaan stel sy grade op 190c en fan spoed meduim vir so 2uure afhangende van jou grote van die boud. Sit jou boud in en na so elke 1/2uur smeer die oorblywende marineer sous oor die boud en draai om. Geniet !!!!
Lekker sappige frikadelle in die convection oond
●500g mince
●halwe ui fyn gesny
●spesirye na smaak
●1 eier, 1 etlp mayonaise, 1 etlp chutney
● 1 weetbix fyn gedruk
Meng alles lekker saam, sit in bak en maak toe met foelie (druk so 5 gatjies in)
200○C vir 40min
Dan haal ek die foelie af en los vir nog so 5-10min tot lekker bruin bo
#yummy
(Ek het hierdie gemaak vir my meisiekind se kosblike, so lekker klein gemaak en nie te veel snaakse speserye nie)
●halwe ui fyn gesny
●spesirye na smaak
●1 eier, 1 etlp mayonaise, 1 etlp chutney
● 1 weetbix fyn gedruk
Meng alles lekker saam, sit in bak en maak toe met foelie (druk so 5 gatjies in)
200○C vir 40min
Dan haal ek die foelie af en los vir nog so 5-10min tot lekker bruin bo
#yummy
(Ek het hierdie gemaak vir my meisiekind se kosblike, so lekker klein gemaak en nie te veel snaakse speserye nie)
Geroosterde Hoender
1.5kg chicken
touch of soy sauce to brush
1 onion
salt, pepper,
chicken seasoning
First wash and pat dry chicken, removing the neck and any giblets peeled and place a whole onion in the cavity of the chicken. Then brush skin with soy sauce. Put slices of garlic or lemon under the skin on the breast and legs. Put in oven on rack and cook for 40 minutes at 180C/350F. Turn chicken over and cook a further 15 minutes.
touch of soy sauce to brush
1 onion
salt, pepper,
chicken seasoning
First wash and pat dry chicken, removing the neck and any giblets peeled and place a whole onion in the cavity of the chicken. Then brush skin with soy sauce. Put slices of garlic or lemon under the skin on the breast and legs. Put in oven on rack and cook for 40 minutes at 180C/350F. Turn chicken over and cook a further 15 minutes.
Drie bestanddele Vrugtekoek
750 ml ice coffee
1 kg koekvrugte
2 kop bruismeel
Week vrugte oornag in koffie meng bruismeel in bak 1 uur teen 150g in Halogen oondjie
1 kg koekvrugte
2 kop bruismeel
Week vrugte oornag in koffie meng bruismeel in bak 1 uur teen 150g in Halogen oondjie
VEELVULDIGE KOEKIES
Ek het die resep iewers gekry en nog nooit tyd gekry om dit te toets nie. Ek het dit aangepak en dit in my “oondjie” getoets, werk wonderlik.
8 kop koekmeel,
5 kop suiker,
2 kop kookolie,
6 eiers,
1 kop melk,
5 eetl bakpoeier,
1 eetl asyn,
knippie sout
Meng als. Verdeel deeg en speel. Ek het by een gedeelte klapper in gevoeg, by ander gemmer en ander een vlapoeier. Kan ook koffie of chocolate gebruik, net soos jy wil.
Ek het dit in die konveksie oond op 175°C gestel en in enige glasbak gebak wat in pas
Ek het die resep verdeel in 2 en dit het my 93 koekkies gegee.
Bron en foto: Elizabeth Haupt
SMALL SPONGE CAKE
SMALL SPONGE CAKE (CUPCAKES)
At last, I’ve found the time to test this recipe in the Halogen oven. As you will see, I have the larger oven that comes with a metal ‘extender’ that allows you cook things that ‘rise’ without it getting so close to the heating element and burning.
This recipe is so simple to remember, it’s ridiculous! and it works every time.
Notice that in the ingredients list there are no weights. This will be explained.
INGREDIENTS:
Margarine
Sugar
Eggs
Self Raising Flour
METHOD:
1. Decide how many small cakes you wish to make.
For example, 2 eggs will make 10 – 12 cakes, 3 eggs will make 15 – 24 depending on the amount of mixture to each paper/cup.
2. Prepare your papers or silicone cups and preheat your oven to 180 with only the low rack.
Place your papers or cups divided between the two round trays if you have the large oven.
If you have the smaller oven, I would suggest you make the mixture in two batches, as it will not rise properly if you keep it sitting while the first half cooks.
3. Weigh your eggs (still in the shells!). You need the rest of the ingredients to weigh the same.
4. In a bowl, or processor, place the margarine (weighing the same as the eggs) and soften.
5. Add the sugar and beat until very soft and pale.
6. Add one egg with a little flour and mix well.
7. Add the rest of the eggs (one at a time) with a little flour each time and mix well.
8. Mix in the rest of the flour gently, but thoroughly.
9. Divide evenly between the papers/cups and place in the oven. BE VERY CAREFUL.
Put one tray on the low rack and the other tray on the high rack.
Place the ‘extender’ on the bowl, raise the lid using the release button, and cook for about 20 – 25 minutes.
CAREFULLY change the trays around half way through cooking. The cakes should be well risen and slightly brown.
If you want to make them chocolate, replace an ounce or about 25-30 grammes of flour with cocoa.
Chuck in a handful of sultanas or raisins to a plain mix.
Add some coffee essense, or use vanilla sugar to add a bit of flavour.
You can decorate with glace icing or butter icing.
The options are endless.
Enjoy.
Bron: Halogen Oven Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
At last, I’ve found the time to test this recipe in the Halogen oven. As you will see, I have the larger oven that comes with a metal ‘extender’ that allows you cook things that ‘rise’ without it getting so close to the heating element and burning.
This recipe is so simple to remember, it’s ridiculous! and it works every time.
Notice that in the ingredients list there are no weights. This will be explained.
INGREDIENTS:
Margarine
Sugar
Eggs
Self Raising Flour
METHOD:
1. Decide how many small cakes you wish to make.
For example, 2 eggs will make 10 – 12 cakes, 3 eggs will make 15 – 24 depending on the amount of mixture to each paper/cup.
2. Prepare your papers or silicone cups and preheat your oven to 180 with only the low rack.
Place your papers or cups divided between the two round trays if you have the large oven.
If you have the smaller oven, I would suggest you make the mixture in two batches, as it will not rise properly if you keep it sitting while the first half cooks.
3. Weigh your eggs (still in the shells!). You need the rest of the ingredients to weigh the same.
4. In a bowl, or processor, place the margarine (weighing the same as the eggs) and soften.
5. Add the sugar and beat until very soft and pale.
6. Add one egg with a little flour and mix well.
7. Add the rest of the eggs (one at a time) with a little flour each time and mix well.
8. Mix in the rest of the flour gently, but thoroughly.
9. Divide evenly between the papers/cups and place in the oven. BE VERY CAREFUL.
Put one tray on the low rack and the other tray on the high rack.
Place the ‘extender’ on the bowl, raise the lid using the release button, and cook for about 20 – 25 minutes.
CAREFULLY change the trays around half way through cooking. The cakes should be well risen and slightly brown.
If you want to make them chocolate, replace an ounce or about 25-30 grammes of flour with cocoa.
Chuck in a handful of sultanas or raisins to a plain mix.
Add some coffee essense, or use vanilla sugar to add a bit of flavour.
You can decorate with glace icing or butter icing.
The options are endless.
Enjoy.
Bron: Halogen Oven Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SMALL SPONGE CAKES
SMALL SPONGE CAKES (CUPCAKES)
It’s a little difficult to find a ‘bun tin’ (or muffin tin) that will fit into the oven, but if you have the larger version you can place the paper cases on the frying tray. If you have the smaller oven placing them in circular sponge cake tin would probably work. You may have to experiment.
Place the low rack in the oven and preheat the oven to 190 degrees.
This makes about 8 good size little cakes.
INGREDIENTS:
85g butter or margarine
85g sugar
2 eggs
170g self raising flour, sieved
a little milk
METHOD:
In a glass/china bowl cream together the butter (or margarine) and sugar. (I used castor sugar that has been in a jar with a vanilla pod.)
Add the eggs and beat well with a little of the flour.
Add the rest of the flour and fold it in gently until mixed well. You may need to add a little milk.
Mix to a soft (but not thin) batter. What my mother calls a ‘dropping consistency’.
Divide the mixture equally between the paper cases. Place in the oven and cook for about 10 minutes until risen and lightly brown on top.
Once your cakes are cooled you can decorate them how you like with either glace icing or butter icing.
If you want to make them chocolate replace about 20-30g of flour with cocoa.
I have put chocolate chips in mine.
Bron: Halogen Oven Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
It’s a little difficult to find a ‘bun tin’ (or muffin tin) that will fit into the oven, but if you have the larger version you can place the paper cases on the frying tray. If you have the smaller oven placing them in circular sponge cake tin would probably work. You may have to experiment.
Place the low rack in the oven and preheat the oven to 190 degrees.
This makes about 8 good size little cakes.
INGREDIENTS:
85g butter or margarine
85g sugar
2 eggs
170g self raising flour, sieved
a little milk
METHOD:
In a glass/china bowl cream together the butter (or margarine) and sugar. (I used castor sugar that has been in a jar with a vanilla pod.)
Add the eggs and beat well with a little of the flour.
Add the rest of the flour and fold it in gently until mixed well. You may need to add a little milk.
Mix to a soft (but not thin) batter. What my mother calls a ‘dropping consistency’.
Divide the mixture equally between the paper cases. Place in the oven and cook for about 10 minutes until risen and lightly brown on top.
Once your cakes are cooled you can decorate them how you like with either glace icing or butter icing.
If you want to make them chocolate replace about 20-30g of flour with cocoa.
I have put chocolate chips in mine.
Bron: Halogen Oven Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Carrot Salad
2 cups crated carrots
125 ml cream
125 ml sugar
1 tin crushed pineapples
125 ml pineapple juice/cold water
125 ml hot water
1 packet lemon flavoured jelly
pinch of salt
Dissolve the jelly powder in the hot water and add the juice/water, leave in the fridge to cool but not to set - it has to be thick but not set.
Beat the jelly till it becomes frothy, add the sugar bit by bit and beat well with every addition. Then add the salt.
Mix the crushed pineapple and the carrots and add to the jelly mixture, mix well.
Whip the cream till stiff.
Fold it into the carrot mixture, pour into your mold or bowl and let it set in the fridge.
Chocolate Squares
250 g butter
500 g icing sugar
100 ml cocoa
2 eggs, lightly beaten
2x200g eat-sum-more- or marie- or tennis biscuits.
Melt the butter in the microwave at 100% for 1min and 30sec.
Add and stir in the icing sugar with a wooden spoon.
Then add the cocoa and the eggs. Microwave the mixture for 2min at 100% power.
Break the biscuits into smaller pieces and mix with the chocolate mixture.
Spoon into a glass bowl 20x20cm and let it cool in the fridge.
Cut into 3cm squares when cooled.
+\- 3 dozen
Marshmallow Pudding
1 397g tin of condensed milk
125 ml lemon juice
18 marshmallows cut into smaller pieces
12 glazed cherries cut into smaller pieces
1 440g fine pineapples, drained
5 ml vanilla essence
250 ml cream
Mix the condensed milk with the lemon juice.
Add the marshmallows, cherries and pineapple with and mix.
Add the vanilla essence to the cream and whip till stiff.
Fold it gently into the mixture.
Spoon into a bowl and put in fridge to cool.
10-12 portions.
Hamburger Sauce
(Good with hamburgers and streaks)
1 onion chopped
25 ml oil
200 ml tomato sauce (ketchup)
130 ml chutney
50 ml Worcester sauce
50 ml vinegar
125 ml soft brown sugar (treacle)
2 ml garlic salt
5 ml paprika
Fry onion in oil.
Add all the ingredients, stir till it boils.
Add 30 ml maizina (cornflour) past.
Boil over low heat for 4 minutes.
Serve on hamburgers.
(freezes very well)
30-day Muffin Mix
1½ cup flour
1 cup nutty wheat flour
2 cups digestive bran
1 tsp salt
10 ml bicarb of soda
½ cup oil
2 cups milk
1½ cup soft brown sugar (treacle)
1 cup chopped dates
1 cup raisins
½ cup chopped nuts
Mix all the wet ingredients in a big mixing bowl.
Add all the dry ingredients and mix well.
Leave it in the fridge overnight before baking.
This mixture will last in the fridge for 30 days.
*SOSATIE MARINADE *
1 k Bruin Asyn
15ml Kerriepoeier
2.5ml Borrie
3 groot uie, in groot skywe gesny
3 e Blatjang
2 Loulierblare
3 e sSuiker
3 e Appelkooskonfyt
*Metode:*
Kook alles goed saam.[uie moet nie pap gekook wees nie]
Laat dit afkoel.
Marineer blokkies vleis of skaaptjoppies in die sous vir so twee dae of langer!!
Roer elke dag om !!!
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/02/skaapvleis-sosaties.html
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