KERRIEKOPKOOL:
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:27am.
Lewer 1,6 lt.
1 kg kopkool
2 middelslag uie
250 ml water
600 ml witasyn
500 – 600 ml witsuiker
100 ml koekmeel
15 ml kerriepoeier
15 ml mosterdpoeier
5 ml sout
Verwyder die harde buiteblare van die kopkool.
Halveer en sny die stronk uit en snipper die kool mooi fyn.
Skil en kap die uie fyn.
Plaas die kool en uie in ‘n diep 3,5 lt bak.
Voeg water by en bedek die bak.
Mikrogolf vir 20 minute by volle krag en roer na die eerste 10 minute.
Laat dit goed dreineer.
Meng die asyn, suiker, meel, kerriepoeier, mosterdpoeier en sout in dieselfde bak.
Mikrogolf vir 10 minute op volle krag tot dik en roer gereeld.
Meng die koolmengsel met die kerriesous.
Mikrogolf vir 5 minute oop op volle krag en roer dit een of twee keer.
Skep die warm kerriekool dadelik in gesteriliseerde flesse en verseël.
SUURUITJIES:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 22, 2011 at 2:53pm
Volle krag
10 minute
1 kg klein uitjies
30 g sout
300 ml witasyn
60 ml suiker
10 ml mosterdsaad
10 ml piekelspeserye
2 – 3 foelieblare [lourierblare]
2 brandrissies[opsioneel]
Verwyder bokant en wortels van uitjies.
Plaas in groot bak, bedek met kookwater en laat staan vir 30 minute.
Dreineer en bedek met koue water.
Skil uie onder koue water.
Plaas uie in bak en gooi ‘n laag sout oor.
Laat staan oornag.
Spoel goed af in ‘n vergiettes.
Meng die res van die bestanddele in groot bak.
Mikrogolf vir 5 minute op volle krag.
Voeg die uitjies by en mikrogolf weer vir 5 minute op volle krag.
Pak uitjies in skoon gesteriliseerde droë flesse.
Giet die warm, gedreineerde asyn oor.
Bedek lossies terwyl dit nog warm is.
Draai styf toe wanneer dit afgekoel het.
Laat staan vir ten minste 3 weke voor gebruik.
Voeg nog 1 of 2 brandrissies by uitjies in die flesse vir skerper smaak.
DRUIWEKONFYT: [ NIE MIKROGOLF RESEP NIE]
.by Leer Kook Met Jou Mikrogolf on Saturday, June 25, 2011 at 4:00pm.
Die basiese manier van konfyt kook is amper dieselfde vir alle vrugte. Ons gebruik druiwe hier as voorbeeld.
1 kg druiwe
75 ml water
500 g suiker
20 ml suurlemoensap
Voeg die druiwe en water in ´n kastrol en kook tot die druiwe sag is.
Verwyder van hitte.
Voeg suiker en suurlemoensap by en begin weer stadig verhit tot die suiker gesmelt het.
Kook dan vinnig tot dit stol.
Verwyder enige skuim bo-op die konfyt.
Bottel warm en seël dadelik.
KORRELKONFYT: [ONGELUKKIF NIE MIKROGOF NIE] DIS HEEEEEEEEEEEERIK!!!
.by Leer Kook Met Jou Mikrogolf on Saturday, June 25, 2011 at 4:12pm.
500 g vars sultanakorrels
470 ml wit suiker
7,5 ml suurlemoensap
paar stukkies gekneusde groen gemmer
knippie anys
Steriliseer flesse.
Spoel sultanakorrels goed af.
Pak korrels en suiker in lae in swaarboomkastrol en verhit baie stadig oor lae hitte tot die suiker gesmelt het.
Verhoog die hitte, voeg die suurlemoensap en gemmer by en kook konfyt vinnig tot dit begin braai (stolpunt bereik).
Doen die pieringtoets.
Skep die skuim af en skep konfyt in flesse.
Bedek konfyt met botterpapiersirkels wat in brandewyn gedoop is en verseël die flesse.
VRUGTEBLATJANG IN DIE MIKROGOLF:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 30, 2011 at 11:39am.
Skil en ontpit Geelperskes en Granny Smith Appels tot jy 1kg Perske en 1kg Appel het.
Kap ook 500g Uie fyn.
Meng bogenoemde Vrugte in ‘n mikrogolfmengbak en bedek met Kleefplastiek.
Kook die mengsel vir 8 tot 10 minute tot die vrugte sag is.
Verwyder uit mikrogolf en hou eenkant.
Plaas die uie in ‘n mengbak en voeg 150ml Water by.
Mikrogolf vir 6 minute op hoog tot uie sag is. Dreineer die uie en voeg by die Vrugte.
Voeg nou 250ml Moutasyn, 3ml Gemaalde Gemmer, 3ml Rooipeper en 5ml Mosterdpoeier, 5ml Neutmuskaat en 5ml Wonderpeper (“All Spice”), 4 Naeltjies en 5ml Sout by die vrugtemengsel.
Meng goed.
Mikrogolf nou op hoog vir 6 tot8 minute of tot die mengsel kook.
Mikrogolf nou die mengsel vir 30 minute teen Meduim Krag.
Roer gedurig.
Voeg nou nog 250ml Moutasyn, 125ml Rosyne en 125ml Sagte Bruinsuiker by die mensel.
Roer goed.
Kook nou nog 30 minute op Meduim of tot dik.
Roer gedurig.
Giet nou in warm, droeë flesse en laat afkoel voor die flesse geseël word.
Die resep lewer omtrent 3 x 500g flesse blatjang
7 - MINUTE MICROWAVE PICKLES:
.by Leer Kook Met Jou Mikrogolf on Monday, September 19, 2011 at 2:42pm.
2 cups. cucumbers, sliced
1 med. onion, sliced
1/2 bell pepper, sliced
1 tsp. salt
1/2 cup. cider vinegar
1 cup. sugar
1/4 tsp. turmeric
1/4 tsp. celery seed
1/2 tsp. mustard seed
Mix all ingredients together and microwave on high for 7 minutes.
Put in refrigerator to crisp and store in refrigerator. (I use a quart measuring cup to cook these in.)
AARBEISTROOP:
.by Leer Kook Met Jou Mikrogolf on Tuesday, 27 September 2011 at 11:07.
500g ryp aarbeie (gewas, drooggemaak en blaartjies en stingels verwyder)
500 g witsuiker
75 – 100 ml suurlemoensap
Plaas die aarbeie, witsuiker en suurlemoensap in ‘n groot mikrogolfvaste bak en roer dit net liggies deur.
Bedek die bak en laat dit oornag staan.
Verwyder die bedekking die volgende oggend en mikrogolf die aarbeie en stroop wat gevorm het, vir 18 minute by 100 % krag.
Onthou net om die aarbeie so elke 2 minute net deur te roer gedurende die eerste 7 minute van die kooktyd..
Skep nou die skuim af en mikrogolf vir nog 2 minute.
Skep nou die aarbeistroop in droë gesteriliseerde flessies en verseël.
Daar het u nou binne 20 minute kooktyd, ‘n botteljtie of meer, tuisgemaakte aarbeistroop.
Heerlik saam met roomys of ‘n varsgebakte botterbroodjie met room of selfs op wafels met roomys as nagereg.
APPLESAUCE:
.by Leer Kook Met Jou Mikrogolf on Thursday, 06 October 2011 at 14:48.
6-8 medium apples, peeled, cored, and cut up
1/4 cup water or apple cider
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
In 1 1/2 quart glass casserole, combine all ingredients. (If making unsweetened applesauce, omit the sugars.) Microwave on high for 4 to 6 minutes, or until apples are tender.
Ad little more water if needed.
Since some apples are juicier than others, use your creativity and good judgment in determining how thick or thin you want the applesauce.
Do you like applesauce smooth or chunky? For a chunky product, mash apples with a fork or potato masher. For a smoother texture, put cooled mixture through a blender or food processor until you have the desired consistency.
Applesauce complements many other foods.
For example, add it to meat loaf and bake it in a squash dish.
It makes a wonderful accompaniment to roast pork or pork chops.
Use it as a topping on French toast, waffles, or pancakes, especially potato pancakes.
Applesauce makes a great tasting dessert served warm on gingerbread.
Top ice cream with the sauce and sprinkle on a little nutmeg.
Small quantities can be frozen and then whipped in blender for a refreshing slushy.
If making large quantities, package the applesauce in plastic containers or jars and freeze.
An important advantage of applesauce is that it can be used in place of fat in many recipes.
This works well in foods such as quick breads, desserts, and some cakes.
For example, in a cake mix recipe, substitute an equal amount of applesauce for the oil called for in the recipe.
Then use an equal number of egg whites for the whole eggs stated on the directions.
Some recipes require a moderate amount of fat for taste and texture.
For those recipes, start by reducing the fat by 1/3 to 1/2 and substituting applesauce for the remainder of the fat.
For instance, in an oatmeal cookie recipe, 1 cup of butter or margarine can be reduced to 2/3 cup and add 1/3 cup of applesauce.
Replacing fat with applesauce is not recommended for pie crusts and yeast breads.
Apples are packed with fiber, have a low sodium content, can help lower cholesterol and high blood pressure, and are the truly fat-free product of nature.
There are many ways to enjoy apples.
With a little imagination, you can use versatile applesauce in any number of tempting dishes.
Furthermore, it has the added advantage of being a fat substitute in many recipes.
ANNA se MIKROGOLF RISSIE-TAMATIESOUS:
1 kg tamaties, geskil en gekap
1 teelepel sout
4 toontjies knoffel geskil en gekneus
¼ koppie bruinsuiker
3 brandrissies ontsaad en gekap
¼ koppie vars koljanderblare
¼ koppie asyn - druiweasyn is lekker maar nie ´n moet nie!
Meng alles saam in glasbak en mikrogolf op hoog vir 25 minute roer deur af en toe. Laat koud word en meng in voedselverwerker. Gooi in gesteriliseerde bottels. Maak 625ml. Wag 2 weke voor gebruik. Hou in yskas nadat oopgemaak is.
TAMATIEBLADJANG:[Annetjie] GEWONE MANIER NIE MIKROGOLF NIE>
.by Leer Kook Met Jou Mikrogolf on Thursday, June 9, 2011 at 12:54pm.
6 lb ryp tamaties
2 lb uie
½ t rooipeper
2 E kerrie
2 E mosterd
3 E meel
2 lb suiker
1 bottel asyn.
Gooi tamaties in kookwater, daarna in koue water.
Ontvel en sny in stukke.
Maak uie skoon en sny in stukkies.
Gooi alles saam in erdekastrol en gooi ‘n hand vol sout oor.
Laat oornag staan.
Gooi vloeistof af en bedek tamaties met asyn.
Voeg suiker by en kook nog 30 minute.
Meng meel, kerrie, mosterd & rooipeper met ‘n bietjie asyn.
Voeg by tamaties en kook nog 30 minute.
Roer gedurig.
Haal van stoof af en bottel warm.
GROENTAMATIEBLADJANG: [mikrogolf wenners - Annette Human]
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:21am.
Die blatjang is nogal soet en ‘n mens kan maklik die suiker met ‘n kwart verminder.
1 kg groen tamaties
1 kg uie
25 ml sout
500 ml witsuiker
10 ml kerriepoeier
6 heel naeltjies
5 ml gemaalde gemmer
5 ml wonderpeper of gemaalde piment
2 ml peper
375 ml wit asyn
Bedek die tamaties met kookwater en laat daarin lê totdat mens die skil maklik kan aftrek.
Dompel die tamaties dan in koue water en trek die skille af.
Sny die tamaties en uie in skywe, bestrooi met sout en meng liggies.
Laat die tamaties oornag staan.
Dreineer die volgende dag en plaas dit in 3,5 lt diep bak.
Voeg die witsuiker, kerriepoeier, naeltjies, gemaalde gemmer, peper en asbyn by.
Roer die mengsel goed.
Mikrogolf dit vir ongeveer 75 minute oop by volle krag [100%] tot dik en roer gereeld.
Skep die warm bladjang in gesteriliseerde flessse en verseël.
INSTANT TOMATO CHUTNEY:
Ready in 8 mins
This a microwave recipe that's ready in little more than 5 minutes.
Serves: 8
• 4 large ripe tomatoes, chopped
• 1 dessertspoon dry mustard powder
• 1 teaspoon ground turmeric
• 2 cloves garlic, peeled (optional)
• 1 teaspoon fenugreek seeds
• 2 dried red chilli peppers
• 1 dessertspoon salt
• 1 teaspoon vegetable oil
• 1 teaspoon chilli powder (optional)
In a microwave-safe dish, combine all ingredients.
Cook on high power for 3 minutes, or until tomatoes are hot and wilted.
Remove the garlic cloves and dried chillies, mix well and serve immediately or chill until serving.
APPELKOOSKONFYT:
1 kg appelkose
20 ml suurlemoensap
1 kg suiker
Was appelkose , sny middeldeur en verwyder pitte.
Plaas in groot glasbak, sprinkel met suurlemoensap.
Mikrogolf vir 8 minute by volle krag.
Voeg die suiker by en roer tot opgelos.
Mikrogolf dan 20 tot 30 minute tot stol punt bereik het - roer tussendeur.
Laat effens afkoel, skep in flesse en verseel.
Om te toets, skep teelepel vol op koue gevriesde piering, laat afkoel en toets met vinger punt. Die konfyt is gereed as dit rimpel wanneer jy daarteen druk.
MIKROGOLF PYNAPPELKONFYT:
Vermeng 500g gerasperde, geskilde pynappel, 500g wit suiker en 5ml gemmerstroop in ‘n diep mikdrogolfvaste bak. Mikrogof die mengsel ongeveer ‘n kwartier lank by 50% krag tot dik. Roer af en toe. Bottel die konfyt warm, plaas die flesse 5min in ‘n kastrol met warm water sodat die lugblasies kan styg. Haal flesse uit en verseel dit dadelik.
DRIE VRUGTE MARMELADE- Mikrogolf [MARMALADE]
.by Leer Kook Met Jou Mikrogolf on Friday, June 10, 2011 at 12:47pm.
1 suurlemoen
1 pomelo
1 lemoen
Water
Suiker
Kerf die vrugte met pitte en al.
Voeg 500ml water by elke 250ml vrugte.
Laat vrugte oornag in koue water week.
Verdeel vrugte en water tussen 3 bekers met ‘n inhoudsmaat van 1.5liter en mikrogolf al drie saam 40min op hoog of tot vrugte sag is. (Die vrugte kook vinniger sag in bekers as in ‘n wye bak.)
Giet alles terug in diep plastiek bak en laat effens afkoel.
Voeg suiker by: 250ml by elke 250ml vrugtemengsel.
Roer tot suiker heeltemal ogelos is.
As die suiker nie wil oplos nie, mikrogolf dit 10-20min op hoog, roer af en toe tot dit opgelos is.
Mikrogolf marmelade nog 150min na gelang van hoe dik jy dit verkies.
Moenie marmelade roer terwyl dit kook nie, anders sal dit nie helder wees nie.
Toets gereedheid.
Skep skuim af wat gedurende gaarmaktyd bo-op vorm en toets dikte van marmalade.
Wanneer gereed, skep in warm gesteriliseerde bottles, skroef deksels op en sit bottles onderstebo neer.
Lewer 8 x 400ml bottles
GEREEDHEIDS TOETS:
Skep 5-10ml marmelade in ‘n yskoue piering en laat dit afkoel.
Druk met jou vinger daarop om vat te stel of dit gestol het, dit moet rimpels maak.
Mikrogolf vir nog ‘n paar min as jy dit dikker wil hê.
PIESANGKONFYT:
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:31am.
Lewer ongeveer 1,2 lt
Jy kan hierdie vir baie goed gebruik…in tertdoppies, vulsel vir laagkoek ens.
Skil die piesangs eers voordat jy dit weeg.
1 kg geskilde piesangs
800 ml witsuiker
75 ml suurlemoensap
Sny die piesangs in skyfies en plaas in diep 3,5 lt bak.
Voeg die suiker en suurlemoensap by en meng goed.
Mikrogolf vir ongeveer 22 minute oop by volle krag tot taamlik dik en roer dit gereeld.
Skep in gesteriliseerde flesse tot teenaan die rand vol warm konfyt.
Plaas ‘n stukkie waspapier bo-op en draai die deksels styf vas.
WAATLEMOENKONFYT IN MIKROGOLF:
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:37am.
1,5 kg waatlemoenstukke
9 koppies water
9 koppies suiker
1 teelepel sout
1 suurlemoen in drie skywe gesny
25ml gebluste kalk
16 koppies water
Verwyder groen skil en sagte binnekant en gebruik die ferm deel net onder skil vir konfyt.
Sny in blokkies.
Prik waatlemoenstukke met vurk aaan weeskante en spoel goed af.
Los kalk in water op en laat waatlemoenstukke oornag daarin week.
Was stukke goed en laat nog vir ± 2 ure in varswater lê.
Spoel en dreineer verhit water, suiker en sout oor lae hitte tot suiker gesmelt is.
Verdeel suiker in drie gelyke dele in plastiek bakkies1,5 liter.
Voeg suurlemoen skyfies en 2,5ml gemmer in elke bak.
Mikrogolf 3 bakkies vir 80 minute tot suiker met helfte verminder het op volle krag.
Giet stroop in in groot plastiek skottel en mikrogolf vir 10 minute op hoog tot begin kook.
Plaas gedreineerde waatlemoenstukke in stroop.
Bedek skottel met kleefplastiek en mikrogolf vir 20 minute op volle krag.
Skep warm konfyt in warm bottels.
Verseël.
FYN VYEKONFYT:
.by Leer Kook Met Jou Mikrogolf on Tuesday, June 21, 2011 at 11:31am.
volle krag
1 kg ryp vye
50 ml suurlemoensap
1 kg suiker
Sit vye en suurlemoensap in 'n houer en bedek.
Mikrogolf vir 15 minute teen 100%.
Roer na 7 minute.
Voeg suiker by en roer totdat die suiker opgelos is.
Mirogolf onbedek vir 35 tot 40 minute.
Roer elke nou en dan.
Roer konfyt goed deur en skep warm in gesteriliseerde bottels.
MICROWAVE MANGO JAM:
8 cups. mango pulp
4 cups. sugar
1/2 cup. lime juice
Cook in microwave for 45 minutes. Stir every 10 minutes. Put in jars.
MICROWAVE FRESH PEACH JAM:
4 cups. peeled, pitted & finely chopped peaches
2 tbsp. lemon juice
1 box powdered fruit pectin (1 3/4 oz.)
In 3 quart casserole place peaches, lemon juice, and pectin. Stir well. Cover. Microwave on high 8 to 10 minutes or until mixture is at a full rolling boil. Stir.
Add 5 1/2 cups of sugar to boiling mixture, stirring well. Microwave on high 7 to 9 minutes, uncovered, stirring after 4 minutes. Until mixture reaches a full rolling boil, then time for 1 minute. Skim off foam and stir jam about 5 minutes, before ladling into prepared glasses, seal. Makes about 7 cups.
VARIATIONS: Can add 1/4 teaspoon cinnamon and 1/2 cup brandy or can add 1/4 teaspoon butter and 1/3 cup amaretto.
MICROWAVE STRAWBERRY PRESERVES:
1 (16 oz.) pkg. frozen strawberries
3 tbsp. powdered fruit pectin
2 cup. sugar
1 tbsp. lemon juice
Place strawberries in casserole. Cook in Oven on full power for 2 minutes. Stir in powdered fruit pectin. Cook in Oven on full power for about 2 minutes, or until few bubbles surface. Stir in sugar and lemon juice. Cook in oven on full power for 6 minutes. Stir 2 to 3 times during cooking time. Pour into glass jars. Cover and refrigerate.
MICROWAVE TIP: If sealed with paraffin, jars may be stored in the freezer for use when needed.
MICROWAVE PEACH PRESERVES:
3 1/2 cups. peeled & finely chopped peaches
1 can (1 lb. 4 oz.) crushed pineapple, unsweetened, drained
1 (8 oz.) jar maraschino cherries, chopped with liquid
7 1/2 cups. white sugar
1 (6 oz.) bottle Certo liquid fruit pectin or 2 (3 oz.) pouches liquid pectin
Combine peaches, pineapple, cherries with cherry liquid into a 4 or 5 quart casserole dish, covered for 5 minutes on high power in microwave oven. Then stir sugar in, leave uncovered. Cook on high power for 15 minutes. Mixture will start boiling, stir twice during cooking time. Stir in liquid pectin, cook on high for 10 minutes. Allow to cool for 5 minutes, stirring occasionally during cooling time. Pour into any size jars, seal with paraffin wax (optional).
EASY MICROWAVE APPLE JAM:
2 med. apples, cored and peeled
1 1/2 cup. sugar
1 tsp. lemon juice
Combine apples and sugar in medium bowl. Microwave at High (100%) until apples are tender 3 to 5 minutes. Beat softened apple mixture with electric mixer until well blended. Microwave at High (100%) until mixture is slightly thickened, 3 to 4 minutes, stirring once during cooking time, stir in lemon juice. Pour into prepared jars; seal and refrigerator. Makes 1 to 1 1/2 cups.
SUURLEMOENSMEER: [RENTIA VAN DER MERWE]
100g (110 ml) botter
sap van 2 groot suurlemoene
fyngerasperde geel skil van 1 suurlemoen
225g (275 ml) witsuiker
3 groot eiers
Mikrogolf die botter/marg 1 minuut onbedek in 'n diep mikrogolfbak op HOOG (100% krag). Voeg suiker, suurlemoensap en -skil by en roer goed om die suiker op te los. Klits eiers en roer by.
Mikrogolf 4 minute onbedek op HOOG (100% krag) en roer elke minuut. Mikrogolf daarna nog 30 sekondes en toets of dit dik genoeg is: as jy 'n metaallepel in die mengsel steek en uithaal sal daar 'n dikkerige lagie aan die agterkant van die lepel vassit. (Onthou: die suurlemoensmeer word dikker namate dit afkoel.)
Gooi warm smeer in skoon, gesteriliseerde botteltjies. Bedek met 'n stukkie waspapier (om te keer dat suur met metaaldeksel reageer) en draai die deksel styf vas.
Lewer ong. 500 ml smeer.
BLITSBLATJANG: (Uit Huisgenoot) [ENGELA VAN NIEKERK]
200g mango, in klein blokkies gesny;
1 ui, fyn gekap;
125ml witwynasyn:
250ml sagte bruinsuiker;
2ml masala;
3ml borrie;
2 knoffelhusies, fyn gekap;
1 kaneelstokkie.
METODE:
Sit al die bestanddele in glasbak en mikrogolf die mensel vir 20 minute.
Roer elke 5 minute.
As die blatjang te lank kook, raak dit taai en stroperig.
Giet bietjie water by en roer tot water die stroop opgelos het.
Skep in gesteriliseerde bottel met deksel.
PICKLES RECIPE:
Prep Time:5 Min
Cook Time:10 Min
Ready In:15 Min 1 medium cucumber, thinly sliced
2 small onions, thinly sliced
3/4 cup sugar
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
•In a large microwave-safe bowl, combine all of the ingredients. Microwave, uncovered, on high for 4 minutes; stir. Cook 3-4 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refr...igerate for at least 4 hours. Serve with a slotted spoon.
Microwave Pickles is ready to serve.
VRUGTEBLATJANG IN DIE MIKROGOLF: [RSG]
Skil en ontpit Geelperskes en Granny Smith Appels tot jy 1kg Perske en 1kg Appel het.
Kap ook 500g Uie fyn.
Meng bogenoemde Vrugte in ‘n mikrogolfmengbak en bedek met Kleefplastiek. Kook die mengsel vir 8 tot 10 minute tot die vrugte sag is. Verwyder uit mikrogolf en hou eenkant.
Plaas die uie in ‘n mengbak en voeg 150ml Water by. Mikrogolf vir 6 minute op hoog tot uie sag is. Dreineer die uie en voeg by die Vrugte.
Voeg nou 250ml Moutasyn, 3ml Gemaalde Gemmer, 3ml Rooipeper en 5ml Mosterdpoeier, 5ml Neutmuskaat en 5ml Wonderpeper (“All Spice”), 4 Naeltjies en 5ml Sout by die vrugtemengsel. Meng goed.
Mikrogolf nou op hoog vir 6 tot8 minute of tot die mengsel kook. Mikrogolf nou die mengsel vir 30 minute teen Meduim Krag. Roer gedurig.
Voeg nou nog 250ml Moutasyn, 125ml Rosyne en 125ml Sagte Bruinsuiker by die mensel. Roer goed.
Kook nou nog 30 minute op Meduim of tot dik. Roer gedurig.
Giet nou in warm, droeë flesse en laat afkoel voor die flesse geseël word.
Die resep lewer omtrent 3 x 500g flesse blatjang.
Geniet! !
VRUGTE INLê: [Petro van der Westhuizen]
Skil en was vrugte. Laat oornag in sout, asyn en suurlemoensap water lê, gebruik 30 ml van alles op 5 liter water.
Kook stroop:
Dun - 250 ml suiker op 750 ml water,
Matig - 250 ml suiker op 500 ml water of
Dik - 250 ml suiker op 250 ml water
Spanspek behoort matig te wees.
Bereken 350 ml stroop per 1 liter bottel
Kook tot vrugte net sag is. Sit in gesteriliseerde bottel en plaas 'n stukkie "cling wrap" bo-oor. Sit in mikrogolf en kook teen 100%, ± 2 minute. Hou van die stroop oor want daar kook altyd 'n bietjie uit. Voeg weer stroop by en kook vir so 'n halfminuut. Verseël goed.
PYNAPPEL BLATJANG:
Ingredients:
Serves: 4-6
1 (3 lb) fresh pineapple (Firm, Ripe, about 3 lbs, or 4 cups drained, unsweetened chunks)
1/2 cup dark brown sugar
1 teaspoon cornstarch
1/4 cup cider vinegar
1 tablespoon fresh ginger (grated)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 jalapeno pepper (seeded and finely chopped)
Directions:
Remove the peel and core from pineapple, cut into 1/2 inch chunks.
Put pineapple and brown sugar in a 2 quart microwaveable casserole dish, cover tightly with plastic wrap turned back slightly on one side.
Microwave for 3 minutes on high.
Then mix corn starch and vinegar in a small bowl until combined.
Stir into pineapple mixture.
Add remaining ingredients.
Cover and cook again 8-10 minutes, stirring after 4.
Set aside or chill, can be served room temp or chilled.
AARBEIKONFYT:
500 g aarbeie
15 ml suurlemoensap
375 ml wit suiker
Was en maak aarbeie skoon. Plaas in groot glasbak en besprinkel met suurlemoensap. Mikrogolf 5 min (7 min) by volle krag. Voeg suiker by en roer tot opgelos. Mikrogolf dan 20 - 25 min (27 - 33 min) by volle krag tot stolpunt bereik word - roer dikwels tussendeur. Laat effens afkoel, skep in gesteriliseerde flesse en verseel.
Lewer 1 x 500 ml.
PERSKEKONFYT:
1 kg taaipitperskes
30 ml suurlemoensap
1 kg suiker
Skil perskes, sny in skyfies en verwyder pitte. Plaas in groot glasbak, besprinkel met suurlemoensap en mikrogolf 8 min (11 min) by volle krag. Voeg suiker by, roer tot opgelos en mikrogolf 40 (53) minute by volle krag tot stolpunt bereik word - roer dikwels tussendeur. Laat effens afkoel, skep in gesteriliseerde flesse en verseel soos beskryf hieronder.
(Lewer 2 x 500ml)
VYEKONFYT:
500 g ryp vye
30 ml suurlemoensap
625 ml wit suiker
Skil vye en sny middeldeur. Plaas in groot glasbak, besprinkel met suurlemoensap en mikrogolf 8 (11) minute by volle krag. Voeg suiker by en roer tot opgelos. Mikrogolf dan 20 (27) minute by volle krag tot stolpunt bereik word - roer dikwels tussendeur. Laat effens afkoel, skep in gesteriliseerde flesse en verseel soos beskryf.
STERILLISERING VAND FLESSE:
Vul die flesse sowat driekwart met water en mikrogolf 3 - 4 (4 - 5,5) min by volle krag tot kookpunt bereik word. Gooi water uit, keer flesse onderstebo, bedek met absorberende kombuispapier en laat afvloei..
Vul van flesse:
Laat konfyt effens afkoel, want die vrugte sal na bo kom as dit te warm gebottel word. Vul flesse tot net onder die rand en bedek met kerwasskyfies terwyl die konfyt nog effens warm is. Skroef die deksels op.
LW: Onthou om flesse te gebruik wat geen metaal bevat nie. Moenie gesmelte kerswas bo-op die konfyt skep nie - bedek dit met gestolde skyfies. Wanneer die skyfies gemaak word, moenie die kerse in die mikrogolfoond smelt nie.
WAATLEMOENKONFYT: [MIKROGOLF KOOK]
1,5 kg waatlemoenstukke
9 koppies water
9 koppies suiker
1 teelepel sout
1 suurlemoen in drie skywe gesny
25ml gebluste kalk
16 koppies water
Verwyder groen skil en sagte binnekant en gebruik die ferm deel net onder skil vir konfyt. Sny in blokkies.
Prik waatlemoenstukke met vurk aaan weeskante en spoel goed af. Los kalk in water op en laat waatlemoenstukke oornag daarin week. Was stukke goed en laat nog vir ± 2ure in varswater lê. Spoel en dreineer verhit water, suiker en sout oor lae hitte tot suiker gesmelt is. Verdeel suiker in drie gelyke dele in plastiek bakkies1,5 liter. Voeg suurlemoen skyfies en 2,5ml gemmer in elke bak. Mikrogolf 3 bakkies vir 80 minute tot suiker met helfte verminder het. Giet stroop in in groot plastiek skottel en mikrogolf vir 10 minute op hoog tot begin kook. Plaas gedreineerde waatlemoenstukke in stroop. Bedek skottel met kleefplastiek en mikrogolf vir 20 minute. Skep warm konfyt in warm bottels. Verseël.
HEEL GROENVYEKONFYT:
500 g groenvye
1 l koue water
5 ml kalk ( by apteke) *
1 l kookwater
2 vye blare
Stroop
625 ml wit suiker ( 500 g)
750 ml water
10 ml suurlemoensap of 1 ml wynsteensuur
1 stuk pypkaneel.
Hou die stingels aan en skil dun met n gleufmes of skraap die velletjie af. Sny n kruis in elke bloeisel kant.
Meng koue water en kalk, plaas vye in oplossing en laat oornag week.
Giet vrugte af en spoel onder koue kraan water af. plaas in n vuurvaste bak en voeg kookwater en blare by. Bedek en mikro 8-10 min by volle krag.
Meng al die stroop bestandele en roer tot die suiker opgelos het. Bedek en mikrogolf 10 min by volle krag. - roer 2 maal deur.
Giet vye af en plaas in warm stroop. Mikrogolf 30 - 40 min by volle krag - roer dikwels.
Skep vrugte in flesse en giet warm stroop bo oor, laat effens afkoel voordat die flesse verseël word.
Die vye is pragtig groen hoor!
* In plaas van kalk gebruik 10 ml koeksoda op 1 liter water.
KOOK KONDENSMELK KARAMEL: [MICROWAVE MAKE EASY]
Vat jou blikkie kondensmelk, gooi dit uit in 'n groterige mikrogolf vaste bak en kook op medium hitte vir 2 minute, roer en sit terug vir nog 2 minute op medium. Stel dan die mikrogolf oond op medium-low (so 30% krag) vir 8 tot 10 minute. Roer maar kort kort tot jy die kleur en dikte kry waarna jy soek.
QUICK MANGO CHUTNEY:
200 g mangos, peeled and diced
1 onion, diced
125 ml ( 1 1/ 2 c ) white wine vinegar
250 ml ( 1 c ) soft brown sugar
5 ml ( 1 t ) masala mix ( curry )
3 ml ( generous 1/ 2 t ) turmeric
2 cloves garlic, chopped
1 cinnamon stick
HOW TO COOK:
Put all the ingredients in a microwave-proof glass bowl and stir well to mix.
Microwave the mixture for about 20 minutes, stirring at 1 – to 5- minute intervals ( see tip ). Take care not to overcook the chutney or it will be sticky and syrupy. If this happens add a little water to dissolve the syrup.
Spoon the cooked chutney into a sterilised jar, close it with a sterilised lid and seal.
MAKES ABOUT 300 ml –COOKING TIME 15-20 MIN
TIP:
Stir the chutney often in the beginning (every minute) so the sugar is completely dissolved before the mixture boils. It will prevent the mixture from becoming crystallised.
VERY QUICK TOMATO JAM:
Method:
Mix chopped tomatoes and ginger preserve in a microwave dishMicrowave uncovered on 100% power for approx 7 mins.Add sugar and lemon juice and microwave for another 15 mins or until set.Stir every few minutes to check consistency. To see if it is set put a little on a cold saucer, cool it, and if adequately set it should wrinkle and feel firm.The cooking time does vary depending on how much liquid the tomatos have and microwave power. It is very important to check it often because it can get thick very quickly. I know you are meant to put it in sterilized jars, but I used a glass butter dish and it was fine because is not going to last for months LOL
Tips:
Recipe can be doubled up to make more if you like. Just adjust cooking times accordingly. –
APPEKOOSKONFYT: [Amanda Conradie van die Kolgans River Restaurant in die Breederiviervallei]
(Maak 3 x 450 g bottels)
1 kg appelkose, oopgesny en ontpit
¾ kg suiker
SO MAAK JY:
Mikrogolf die appelkose 15 minute in ʼn groot glasbak op hoog (roer na 5 minute). Voeg suiker by en roer deur.
Mikrogolf 25 minute op hoog en meng na tien en twintig minute.
Skep in gesteriliseerde bottels* en laat goed afkoel.
*Steriliseer bottels deur hulle goed te was en in 150°C-oond te plaas vir 20 minute. Jy kan dit ook in ‘n skottelgoedwasser op hoë hitte was en laat droog word.
SWEETENED CARAMEL CONDENSED MILK: [COOKING FOR ENGINEERS]
The recipe most often passed around for preparing dulce de leche at home is to simply boil a can of sweetened condensed milk for three to four hours. This recipe does work, but a few details (and precautions) should be added.
•The label on the can should be removed if it is made of paper so it doesn't fall apart in the pot of water over the hours of cooking time.
The can should have a couple holes popped into the top (using a can opener). This is important as it helps prevent the can from exploding.
•The can should be placed in a small pot and water added until it is near (1/4 in. or about 1 cm) the top of the can.
•The water should be brought to a simmer (not boiling) and held there for three hours (for thick runny dulce de leche) or four hours (for solid dulce de leche). Water will need to be added over time as it cooks off.
•Remove the can with tongs and allow to cool before opening.
•Cooked in the can, the dulce de leche will have different consistencies - liquidy on top, dark and crusty on the bottom. Stir together in a bowl until it is uniform.
This is a really simple recipe involving very little interaction on the part of the cook. The downside of the recipe is that it takes about four hours for solid dulce de leche. Here's my recipe for making dulce de leche fast (potentially less than 15 minutes).
This recipe also uses sweetened condensed milk as a starting point. Here's a 14 ounce (396 g) can. I'll discuss how to make your own sweetened condensed milk (if it's not available in your area) in a later article. Remember sweetened condensed milk (Ingredients: milk, sugar) not evaporated milk (Ingredients: evaporated milk).
Just pour the sweetened condensed milk into a large microwavable bowl. The bowl shown here isn't quite large enough (see what happens), so get a big microwavable bowl. (It is possible to do this recipe with a bowl this size, but I wouldn't recommend it on your first try or on a microwave oven where you haven't used this technique before.)
Stick the bowl with the sweetened condensed milk into the microwave oven and cook it on medium for two minutes. Take the bowl out of the oven. Be careful - the milk heats up pretty fast so the bowl could be hot.
Using a wire whisk, stir the sweetened condensed milk and put it back into the microwave oven to heat for another 2 minutes on medium.
It's important to keep a watch on the bowl as it cooks in the microwave oven. If heated continuously (for example, on high), the milk will begin to bubble and the viscous liquid will trap the bubbles to form a heavy foam that sticks like hot napalm. That's one of the reasons why we run the microwave on medium instead of high. A microwave oven generally has only two modes - on and off. High means the microwave is continuously on, but a medium setting will cycle of microwave oven on and off every few seconds. The off periods help prevent boil over. If the bowl boils over, clean up the mess, upgrade to a larger bowl and continue.
Here I've moved to a 2.5 quart (2.5 L) borosilicate glass bowl and took a picture right after about 40 seconds of high power to show the foaming. The foam subsided rapidly, but you can imagine how high it was domed.
Every two minutes, pull out the bowl and whisk until smooth. Then heat again. At some point (around 10-12 minutes into the heating depending on the strength of your microwave oven), the milk will look like it has curdled.
At this point the dulce de leche is ready, but not yet at the candy stage. Don't worry about the appearance, it'll smooth out when we whisk it.
If you're going to use it as a sauce, whisk until smooth and stop here - you're done.
Continuing to cook the mixture will result in an even more curdled appearance. When you whisk it, the dulce de leche will pull away from the bowl as you stir it.
Whisk until smooth - it'll stick together and be difficult to remove from the whisk. While hot, it will still flow, so it's possible to knock most of it out of the whisk into the bowl.
Using a spoon, you can pick up a piece of the sticky candy. The bit that comes up with the spoon should standing up (or down depending on how you orient your spoon) and cool quickly. As it cools, you can touch it and it should be tacky but not sticky or cling to your skin (be careful since it can be quite hot). Once it cools a bit, it's probably easier to simply pull the dulce de leche of the whisk than to try to knock it off. (Remember, be careful. It can be very hot.)
That's it! Dulce de leche with only about fifteen minutes of total prep time. This candy will store in an airtight container in the refrigerator for over a month.
For something as simple as this, the tabular recipe notation doesn't really make sense, but here it is anyway.
EASY HOMEMADE SWEETENED CONDENSED MILK:
How to Make Homemade Sweetened Condensed Milk What if your recipe calls for sweetened condensed milk and you’re out? You can make your own. Homemade sweetened condensed milk is acceptable whenever called for in a recipe and you can make it for a lot less than you would buy it for.
Ingredients
•Yield: The equivalent of one 14-ounce can of sweetened condensed milk. shopping list
Ingredients shopping list
•1/3 cup water shopping list
•2/3 cup sugar shopping list
•1 cup dry milk powder shopping list
•3 tablespoons butter shopping list
How to make it
Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot).
•2. Combine the remaining ingredients in a small bowl. Add the hot water and beat with an electric mixer or wire whisk until smooth.
•Note: This should be made as you need it and will not store well. One recipe equals one can of store bought sweetened condensed milk.
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:27am.
Lewer 1,6 lt.
1 kg kopkool
2 middelslag uie
250 ml water
600 ml witasyn
500 – 600 ml witsuiker
100 ml koekmeel
15 ml kerriepoeier
15 ml mosterdpoeier
5 ml sout
Verwyder die harde buiteblare van die kopkool.
Halveer en sny die stronk uit en snipper die kool mooi fyn.
Skil en kap die uie fyn.
Plaas die kool en uie in ‘n diep 3,5 lt bak.
Voeg water by en bedek die bak.
Mikrogolf vir 20 minute by volle krag en roer na die eerste 10 minute.
Laat dit goed dreineer.
Meng die asyn, suiker, meel, kerriepoeier, mosterdpoeier en sout in dieselfde bak.
Mikrogolf vir 10 minute op volle krag tot dik en roer gereeld.
Meng die koolmengsel met die kerriesous.
Mikrogolf vir 5 minute oop op volle krag en roer dit een of twee keer.
Skep die warm kerriekool dadelik in gesteriliseerde flesse en verseël.
SUURUITJIES:
.by Leer Kook Met Jou Mikrogolf on Wednesday, June 22, 2011 at 2:53pm
Volle krag
10 minute
1 kg klein uitjies
30 g sout
300 ml witasyn
60 ml suiker
10 ml mosterdsaad
10 ml piekelspeserye
2 – 3 foelieblare [lourierblare]
2 brandrissies[opsioneel]
Verwyder bokant en wortels van uitjies.
Plaas in groot bak, bedek met kookwater en laat staan vir 30 minute.
Dreineer en bedek met koue water.
Skil uie onder koue water.
Plaas uie in bak en gooi ‘n laag sout oor.
Laat staan oornag.
Spoel goed af in ‘n vergiettes.
Meng die res van die bestanddele in groot bak.
Mikrogolf vir 5 minute op volle krag.
Voeg die uitjies by en mikrogolf weer vir 5 minute op volle krag.
Pak uitjies in skoon gesteriliseerde droë flesse.
Giet die warm, gedreineerde asyn oor.
Bedek lossies terwyl dit nog warm is.
Draai styf toe wanneer dit afgekoel het.
Laat staan vir ten minste 3 weke voor gebruik.
Voeg nog 1 of 2 brandrissies by uitjies in die flesse vir skerper smaak.
DRUIWEKONFYT: [ NIE MIKROGOLF RESEP NIE]
.by Leer Kook Met Jou Mikrogolf on Saturday, June 25, 2011 at 4:00pm.
Die basiese manier van konfyt kook is amper dieselfde vir alle vrugte. Ons gebruik druiwe hier as voorbeeld.
1 kg druiwe
75 ml water
500 g suiker
20 ml suurlemoensap
Voeg die druiwe en water in ´n kastrol en kook tot die druiwe sag is.
Verwyder van hitte.
Voeg suiker en suurlemoensap by en begin weer stadig verhit tot die suiker gesmelt het.
Kook dan vinnig tot dit stol.
Verwyder enige skuim bo-op die konfyt.
Bottel warm en seël dadelik.
KORRELKONFYT: [ONGELUKKIF NIE MIKROGOF NIE] DIS HEEEEEEEEEEEERIK!!!
.by Leer Kook Met Jou Mikrogolf on Saturday, June 25, 2011 at 4:12pm.
500 g vars sultanakorrels
470 ml wit suiker
7,5 ml suurlemoensap
paar stukkies gekneusde groen gemmer
knippie anys
Steriliseer flesse.
Spoel sultanakorrels goed af.
Pak korrels en suiker in lae in swaarboomkastrol en verhit baie stadig oor lae hitte tot die suiker gesmelt het.
Verhoog die hitte, voeg die suurlemoensap en gemmer by en kook konfyt vinnig tot dit begin braai (stolpunt bereik).
Doen die pieringtoets.
Skep die skuim af en skep konfyt in flesse.
Bedek konfyt met botterpapiersirkels wat in brandewyn gedoop is en verseël die flesse.
VRUGTEBLATJANG IN DIE MIKROGOLF:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 30, 2011 at 11:39am.
Skil en ontpit Geelperskes en Granny Smith Appels tot jy 1kg Perske en 1kg Appel het.
Kap ook 500g Uie fyn.
Meng bogenoemde Vrugte in ‘n mikrogolfmengbak en bedek met Kleefplastiek.
Kook die mengsel vir 8 tot 10 minute tot die vrugte sag is.
Verwyder uit mikrogolf en hou eenkant.
Plaas die uie in ‘n mengbak en voeg 150ml Water by.
Mikrogolf vir 6 minute op hoog tot uie sag is. Dreineer die uie en voeg by die Vrugte.
Voeg nou 250ml Moutasyn, 3ml Gemaalde Gemmer, 3ml Rooipeper en 5ml Mosterdpoeier, 5ml Neutmuskaat en 5ml Wonderpeper (“All Spice”), 4 Naeltjies en 5ml Sout by die vrugtemengsel.
Meng goed.
Mikrogolf nou op hoog vir 6 tot8 minute of tot die mengsel kook.
Mikrogolf nou die mengsel vir 30 minute teen Meduim Krag.
Roer gedurig.
Voeg nou nog 250ml Moutasyn, 125ml Rosyne en 125ml Sagte Bruinsuiker by die mensel.
Roer goed.
Kook nou nog 30 minute op Meduim of tot dik.
Roer gedurig.
Giet nou in warm, droeë flesse en laat afkoel voor die flesse geseël word.
Die resep lewer omtrent 3 x 500g flesse blatjang
7 - MINUTE MICROWAVE PICKLES:
.by Leer Kook Met Jou Mikrogolf on Monday, September 19, 2011 at 2:42pm.
2 cups. cucumbers, sliced
1 med. onion, sliced
1/2 bell pepper, sliced
1 tsp. salt
1/2 cup. cider vinegar
1 cup. sugar
1/4 tsp. turmeric
1/4 tsp. celery seed
1/2 tsp. mustard seed
Mix all ingredients together and microwave on high for 7 minutes.
Put in refrigerator to crisp and store in refrigerator. (I use a quart measuring cup to cook these in.)
AARBEISTROOP:
.by Leer Kook Met Jou Mikrogolf on Tuesday, 27 September 2011 at 11:07.
500g ryp aarbeie (gewas, drooggemaak en blaartjies en stingels verwyder)
500 g witsuiker
75 – 100 ml suurlemoensap
Plaas die aarbeie, witsuiker en suurlemoensap in ‘n groot mikrogolfvaste bak en roer dit net liggies deur.
Bedek die bak en laat dit oornag staan.
Verwyder die bedekking die volgende oggend en mikrogolf die aarbeie en stroop wat gevorm het, vir 18 minute by 100 % krag.
Onthou net om die aarbeie so elke 2 minute net deur te roer gedurende die eerste 7 minute van die kooktyd..
Skep nou die skuim af en mikrogolf vir nog 2 minute.
Skep nou die aarbeistroop in droë gesteriliseerde flessies en verseël.
Daar het u nou binne 20 minute kooktyd, ‘n botteljtie of meer, tuisgemaakte aarbeistroop.
Heerlik saam met roomys of ‘n varsgebakte botterbroodjie met room of selfs op wafels met roomys as nagereg.
APPLESAUCE:
.by Leer Kook Met Jou Mikrogolf on Thursday, 06 October 2011 at 14:48.
6-8 medium apples, peeled, cored, and cut up
1/4 cup water or apple cider
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
In 1 1/2 quart glass casserole, combine all ingredients. (If making unsweetened applesauce, omit the sugars.) Microwave on high for 4 to 6 minutes, or until apples are tender.
Ad little more water if needed.
Since some apples are juicier than others, use your creativity and good judgment in determining how thick or thin you want the applesauce.
Do you like applesauce smooth or chunky? For a chunky product, mash apples with a fork or potato masher. For a smoother texture, put cooled mixture through a blender or food processor until you have the desired consistency.
Applesauce complements many other foods.
For example, add it to meat loaf and bake it in a squash dish.
It makes a wonderful accompaniment to roast pork or pork chops.
Use it as a topping on French toast, waffles, or pancakes, especially potato pancakes.
Applesauce makes a great tasting dessert served warm on gingerbread.
Top ice cream with the sauce and sprinkle on a little nutmeg.
Small quantities can be frozen and then whipped in blender for a refreshing slushy.
If making large quantities, package the applesauce in plastic containers or jars and freeze.
An important advantage of applesauce is that it can be used in place of fat in many recipes.
This works well in foods such as quick breads, desserts, and some cakes.
For example, in a cake mix recipe, substitute an equal amount of applesauce for the oil called for in the recipe.
Then use an equal number of egg whites for the whole eggs stated on the directions.
Some recipes require a moderate amount of fat for taste and texture.
For those recipes, start by reducing the fat by 1/3 to 1/2 and substituting applesauce for the remainder of the fat.
For instance, in an oatmeal cookie recipe, 1 cup of butter or margarine can be reduced to 2/3 cup and add 1/3 cup of applesauce.
Replacing fat with applesauce is not recommended for pie crusts and yeast breads.
Apples are packed with fiber, have a low sodium content, can help lower cholesterol and high blood pressure, and are the truly fat-free product of nature.
There are many ways to enjoy apples.
With a little imagination, you can use versatile applesauce in any number of tempting dishes.
Furthermore, it has the added advantage of being a fat substitute in many recipes.
ANNA se MIKROGOLF RISSIE-TAMATIESOUS:
1 kg tamaties, geskil en gekap
1 teelepel sout
4 toontjies knoffel geskil en gekneus
¼ koppie bruinsuiker
3 brandrissies ontsaad en gekap
¼ koppie vars koljanderblare
¼ koppie asyn - druiweasyn is lekker maar nie ´n moet nie!
Meng alles saam in glasbak en mikrogolf op hoog vir 25 minute roer deur af en toe. Laat koud word en meng in voedselverwerker. Gooi in gesteriliseerde bottels. Maak 625ml. Wag 2 weke voor gebruik. Hou in yskas nadat oopgemaak is.
TAMATIEBLADJANG:[Annetjie] GEWONE MANIER NIE MIKROGOLF NIE>
.by Leer Kook Met Jou Mikrogolf on Thursday, June 9, 2011 at 12:54pm.
6 lb ryp tamaties
2 lb uie
½ t rooipeper
2 E kerrie
2 E mosterd
3 E meel
2 lb suiker
1 bottel asyn.
Gooi tamaties in kookwater, daarna in koue water.
Ontvel en sny in stukke.
Maak uie skoon en sny in stukkies.
Gooi alles saam in erdekastrol en gooi ‘n hand vol sout oor.
Laat oornag staan.
Gooi vloeistof af en bedek tamaties met asyn.
Voeg suiker by en kook nog 30 minute.
Meng meel, kerrie, mosterd & rooipeper met ‘n bietjie asyn.
Voeg by tamaties en kook nog 30 minute.
Roer gedurig.
Haal van stoof af en bottel warm.
GROENTAMATIEBLADJANG: [mikrogolf wenners - Annette Human]
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:21am.
Die blatjang is nogal soet en ‘n mens kan maklik die suiker met ‘n kwart verminder.
1 kg groen tamaties
1 kg uie
25 ml sout
500 ml witsuiker
10 ml kerriepoeier
6 heel naeltjies
5 ml gemaalde gemmer
5 ml wonderpeper of gemaalde piment
2 ml peper
375 ml wit asyn
Bedek die tamaties met kookwater en laat daarin lê totdat mens die skil maklik kan aftrek.
Dompel die tamaties dan in koue water en trek die skille af.
Sny die tamaties en uie in skywe, bestrooi met sout en meng liggies.
Laat die tamaties oornag staan.
Dreineer die volgende dag en plaas dit in 3,5 lt diep bak.
Voeg die witsuiker, kerriepoeier, naeltjies, gemaalde gemmer, peper en asbyn by.
Roer die mengsel goed.
Mikrogolf dit vir ongeveer 75 minute oop by volle krag [100%] tot dik en roer gereeld.
Skep die warm bladjang in gesteriliseerde flessse en verseël.
INSTANT TOMATO CHUTNEY:
Ready in 8 mins
This a microwave recipe that's ready in little more than 5 minutes.
Serves: 8
• 4 large ripe tomatoes, chopped
• 1 dessertspoon dry mustard powder
• 1 teaspoon ground turmeric
• 2 cloves garlic, peeled (optional)
• 1 teaspoon fenugreek seeds
• 2 dried red chilli peppers
• 1 dessertspoon salt
• 1 teaspoon vegetable oil
• 1 teaspoon chilli powder (optional)
In a microwave-safe dish, combine all ingredients.
Cook on high power for 3 minutes, or until tomatoes are hot and wilted.
Remove the garlic cloves and dried chillies, mix well and serve immediately or chill until serving.
APPELKOOSKONFYT:
1 kg appelkose
20 ml suurlemoensap
1 kg suiker
Was appelkose , sny middeldeur en verwyder pitte.
Plaas in groot glasbak, sprinkel met suurlemoensap.
Mikrogolf vir 8 minute by volle krag.
Voeg die suiker by en roer tot opgelos.
Mikrogolf dan 20 tot 30 minute tot stol punt bereik het - roer tussendeur.
Laat effens afkoel, skep in flesse en verseel.
Om te toets, skep teelepel vol op koue gevriesde piering, laat afkoel en toets met vinger punt. Die konfyt is gereed as dit rimpel wanneer jy daarteen druk.
MIKROGOLF PYNAPPELKONFYT:
Vermeng 500g gerasperde, geskilde pynappel, 500g wit suiker en 5ml gemmerstroop in ‘n diep mikdrogolfvaste bak. Mikrogof die mengsel ongeveer ‘n kwartier lank by 50% krag tot dik. Roer af en toe. Bottel die konfyt warm, plaas die flesse 5min in ‘n kastrol met warm water sodat die lugblasies kan styg. Haal flesse uit en verseel dit dadelik.
DRIE VRUGTE MARMELADE- Mikrogolf [MARMALADE]
.by Leer Kook Met Jou Mikrogolf on Friday, June 10, 2011 at 12:47pm.
1 suurlemoen
1 pomelo
1 lemoen
Water
Suiker
Kerf die vrugte met pitte en al.
Voeg 500ml water by elke 250ml vrugte.
Laat vrugte oornag in koue water week.
Verdeel vrugte en water tussen 3 bekers met ‘n inhoudsmaat van 1.5liter en mikrogolf al drie saam 40min op hoog of tot vrugte sag is. (Die vrugte kook vinniger sag in bekers as in ‘n wye bak.)
Giet alles terug in diep plastiek bak en laat effens afkoel.
Voeg suiker by: 250ml by elke 250ml vrugtemengsel.
Roer tot suiker heeltemal ogelos is.
As die suiker nie wil oplos nie, mikrogolf dit 10-20min op hoog, roer af en toe tot dit opgelos is.
Mikrogolf marmelade nog 150min na gelang van hoe dik jy dit verkies.
Moenie marmelade roer terwyl dit kook nie, anders sal dit nie helder wees nie.
Toets gereedheid.
Skep skuim af wat gedurende gaarmaktyd bo-op vorm en toets dikte van marmalade.
Wanneer gereed, skep in warm gesteriliseerde bottles, skroef deksels op en sit bottles onderstebo neer.
Lewer 8 x 400ml bottles
GEREEDHEIDS TOETS:
Skep 5-10ml marmelade in ‘n yskoue piering en laat dit afkoel.
Druk met jou vinger daarop om vat te stel of dit gestol het, dit moet rimpels maak.
Mikrogolf vir nog ‘n paar min as jy dit dikker wil hê.
PIESANGKONFYT:
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:31am.
Lewer ongeveer 1,2 lt
Jy kan hierdie vir baie goed gebruik…in tertdoppies, vulsel vir laagkoek ens.
Skil die piesangs eers voordat jy dit weeg.
1 kg geskilde piesangs
800 ml witsuiker
75 ml suurlemoensap
Sny die piesangs in skyfies en plaas in diep 3,5 lt bak.
Voeg die suiker en suurlemoensap by en meng goed.
Mikrogolf vir ongeveer 22 minute oop by volle krag tot taamlik dik en roer dit gereeld.
Skep in gesteriliseerde flesse tot teenaan die rand vol warm konfyt.
Plaas ‘n stukkie waspapier bo-op en draai die deksels styf vas.
WAATLEMOENKONFYT IN MIKROGOLF:
.by Leer Kook Met Jou Mikrogolf on Monday, June 13, 2011 at 11:37am.
1,5 kg waatlemoenstukke
9 koppies water
9 koppies suiker
1 teelepel sout
1 suurlemoen in drie skywe gesny
25ml gebluste kalk
16 koppies water
Verwyder groen skil en sagte binnekant en gebruik die ferm deel net onder skil vir konfyt.
Sny in blokkies.
Prik waatlemoenstukke met vurk aaan weeskante en spoel goed af.
Los kalk in water op en laat waatlemoenstukke oornag daarin week.
Was stukke goed en laat nog vir ± 2 ure in varswater lê.
Spoel en dreineer verhit water, suiker en sout oor lae hitte tot suiker gesmelt is.
Verdeel suiker in drie gelyke dele in plastiek bakkies1,5 liter.
Voeg suurlemoen skyfies en 2,5ml gemmer in elke bak.
Mikrogolf 3 bakkies vir 80 minute tot suiker met helfte verminder het op volle krag.
Giet stroop in in groot plastiek skottel en mikrogolf vir 10 minute op hoog tot begin kook.
Plaas gedreineerde waatlemoenstukke in stroop.
Bedek skottel met kleefplastiek en mikrogolf vir 20 minute op volle krag.
Skep warm konfyt in warm bottels.
Verseël.
FYN VYEKONFYT:
.by Leer Kook Met Jou Mikrogolf on Tuesday, June 21, 2011 at 11:31am.
volle krag
1 kg ryp vye
50 ml suurlemoensap
1 kg suiker
Sit vye en suurlemoensap in 'n houer en bedek.
Mikrogolf vir 15 minute teen 100%.
Roer na 7 minute.
Voeg suiker by en roer totdat die suiker opgelos is.
Mirogolf onbedek vir 35 tot 40 minute.
Roer elke nou en dan.
Roer konfyt goed deur en skep warm in gesteriliseerde bottels.
MICROWAVE MANGO JAM:
8 cups. mango pulp
4 cups. sugar
1/2 cup. lime juice
Cook in microwave for 45 minutes. Stir every 10 minutes. Put in jars.
MICROWAVE FRESH PEACH JAM:
4 cups. peeled, pitted & finely chopped peaches
2 tbsp. lemon juice
1 box powdered fruit pectin (1 3/4 oz.)
In 3 quart casserole place peaches, lemon juice, and pectin. Stir well. Cover. Microwave on high 8 to 10 minutes or until mixture is at a full rolling boil. Stir.
Add 5 1/2 cups of sugar to boiling mixture, stirring well. Microwave on high 7 to 9 minutes, uncovered, stirring after 4 minutes. Until mixture reaches a full rolling boil, then time for 1 minute. Skim off foam and stir jam about 5 minutes, before ladling into prepared glasses, seal. Makes about 7 cups.
VARIATIONS: Can add 1/4 teaspoon cinnamon and 1/2 cup brandy or can add 1/4 teaspoon butter and 1/3 cup amaretto.
MICROWAVE STRAWBERRY PRESERVES:
1 (16 oz.) pkg. frozen strawberries
3 tbsp. powdered fruit pectin
2 cup. sugar
1 tbsp. lemon juice
Place strawberries in casserole. Cook in Oven on full power for 2 minutes. Stir in powdered fruit pectin. Cook in Oven on full power for about 2 minutes, or until few bubbles surface. Stir in sugar and lemon juice. Cook in oven on full power for 6 minutes. Stir 2 to 3 times during cooking time. Pour into glass jars. Cover and refrigerate.
MICROWAVE TIP: If sealed with paraffin, jars may be stored in the freezer for use when needed.
MICROWAVE PEACH PRESERVES:
3 1/2 cups. peeled & finely chopped peaches
1 can (1 lb. 4 oz.) crushed pineapple, unsweetened, drained
1 (8 oz.) jar maraschino cherries, chopped with liquid
7 1/2 cups. white sugar
1 (6 oz.) bottle Certo liquid fruit pectin or 2 (3 oz.) pouches liquid pectin
Combine peaches, pineapple, cherries with cherry liquid into a 4 or 5 quart casserole dish, covered for 5 minutes on high power in microwave oven. Then stir sugar in, leave uncovered. Cook on high power for 15 minutes. Mixture will start boiling, stir twice during cooking time. Stir in liquid pectin, cook on high for 10 minutes. Allow to cool for 5 minutes, stirring occasionally during cooling time. Pour into any size jars, seal with paraffin wax (optional).
EASY MICROWAVE APPLE JAM:
2 med. apples, cored and peeled
1 1/2 cup. sugar
1 tsp. lemon juice
Combine apples and sugar in medium bowl. Microwave at High (100%) until apples are tender 3 to 5 minutes. Beat softened apple mixture with electric mixer until well blended. Microwave at High (100%) until mixture is slightly thickened, 3 to 4 minutes, stirring once during cooking time, stir in lemon juice. Pour into prepared jars; seal and refrigerator. Makes 1 to 1 1/2 cups.
SUURLEMOENSMEER: [RENTIA VAN DER MERWE]
100g (110 ml) botter
sap van 2 groot suurlemoene
fyngerasperde geel skil van 1 suurlemoen
225g (275 ml) witsuiker
3 groot eiers
Mikrogolf die botter/marg 1 minuut onbedek in 'n diep mikrogolfbak op HOOG (100% krag). Voeg suiker, suurlemoensap en -skil by en roer goed om die suiker op te los. Klits eiers en roer by.
Mikrogolf 4 minute onbedek op HOOG (100% krag) en roer elke minuut. Mikrogolf daarna nog 30 sekondes en toets of dit dik genoeg is: as jy 'n metaallepel in die mengsel steek en uithaal sal daar 'n dikkerige lagie aan die agterkant van die lepel vassit. (Onthou: die suurlemoensmeer word dikker namate dit afkoel.)
Gooi warm smeer in skoon, gesteriliseerde botteltjies. Bedek met 'n stukkie waspapier (om te keer dat suur met metaaldeksel reageer) en draai die deksel styf vas.
Lewer ong. 500 ml smeer.
BLITSBLATJANG: (Uit Huisgenoot) [ENGELA VAN NIEKERK]
200g mango, in klein blokkies gesny;
1 ui, fyn gekap;
125ml witwynasyn:
250ml sagte bruinsuiker;
2ml masala;
3ml borrie;
2 knoffelhusies, fyn gekap;
1 kaneelstokkie.
METODE:
Sit al die bestanddele in glasbak en mikrogolf die mensel vir 20 minute.
Roer elke 5 minute.
As die blatjang te lank kook, raak dit taai en stroperig.
Giet bietjie water by en roer tot water die stroop opgelos het.
Skep in gesteriliseerde bottel met deksel.
PICKLES RECIPE:
Prep Time:5 Min
Cook Time:10 Min
Ready In:15 Min 1 medium cucumber, thinly sliced
2 small onions, thinly sliced
3/4 cup sugar
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
•In a large microwave-safe bowl, combine all of the ingredients. Microwave, uncovered, on high for 4 minutes; stir. Cook 3-4 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refr...igerate for at least 4 hours. Serve with a slotted spoon.
Microwave Pickles is ready to serve.
VRUGTEBLATJANG IN DIE MIKROGOLF: [RSG]
Skil en ontpit Geelperskes en Granny Smith Appels tot jy 1kg Perske en 1kg Appel het.
Kap ook 500g Uie fyn.
Meng bogenoemde Vrugte in ‘n mikrogolfmengbak en bedek met Kleefplastiek. Kook die mengsel vir 8 tot 10 minute tot die vrugte sag is. Verwyder uit mikrogolf en hou eenkant.
Plaas die uie in ‘n mengbak en voeg 150ml Water by. Mikrogolf vir 6 minute op hoog tot uie sag is. Dreineer die uie en voeg by die Vrugte.
Voeg nou 250ml Moutasyn, 3ml Gemaalde Gemmer, 3ml Rooipeper en 5ml Mosterdpoeier, 5ml Neutmuskaat en 5ml Wonderpeper (“All Spice”), 4 Naeltjies en 5ml Sout by die vrugtemengsel. Meng goed.
Mikrogolf nou op hoog vir 6 tot8 minute of tot die mengsel kook. Mikrogolf nou die mengsel vir 30 minute teen Meduim Krag. Roer gedurig.
Voeg nou nog 250ml Moutasyn, 125ml Rosyne en 125ml Sagte Bruinsuiker by die mensel. Roer goed.
Kook nou nog 30 minute op Meduim of tot dik. Roer gedurig.
Giet nou in warm, droeë flesse en laat afkoel voor die flesse geseël word.
Die resep lewer omtrent 3 x 500g flesse blatjang.
Geniet! !
VRUGTE INLê: [Petro van der Westhuizen]
Skil en was vrugte. Laat oornag in sout, asyn en suurlemoensap water lê, gebruik 30 ml van alles op 5 liter water.
Kook stroop:
Dun - 250 ml suiker op 750 ml water,
Matig - 250 ml suiker op 500 ml water of
Dik - 250 ml suiker op 250 ml water
Spanspek behoort matig te wees.
Bereken 350 ml stroop per 1 liter bottel
Kook tot vrugte net sag is. Sit in gesteriliseerde bottel en plaas 'n stukkie "cling wrap" bo-oor. Sit in mikrogolf en kook teen 100%, ± 2 minute. Hou van die stroop oor want daar kook altyd 'n bietjie uit. Voeg weer stroop by en kook vir so 'n halfminuut. Verseël goed.
PYNAPPEL BLATJANG:
Ingredients:
Serves: 4-6
1 (3 lb) fresh pineapple (Firm, Ripe, about 3 lbs, or 4 cups drained, unsweetened chunks)
1/2 cup dark brown sugar
1 teaspoon cornstarch
1/4 cup cider vinegar
1 tablespoon fresh ginger (grated)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 jalapeno pepper (seeded and finely chopped)
Directions:
Remove the peel and core from pineapple, cut into 1/2 inch chunks.
Put pineapple and brown sugar in a 2 quart microwaveable casserole dish, cover tightly with plastic wrap turned back slightly on one side.
Microwave for 3 minutes on high.
Then mix corn starch and vinegar in a small bowl until combined.
Stir into pineapple mixture.
Add remaining ingredients.
Cover and cook again 8-10 minutes, stirring after 4.
Set aside or chill, can be served room temp or chilled.
AARBEIKONFYT:
500 g aarbeie
15 ml suurlemoensap
375 ml wit suiker
Was en maak aarbeie skoon. Plaas in groot glasbak en besprinkel met suurlemoensap. Mikrogolf 5 min (7 min) by volle krag. Voeg suiker by en roer tot opgelos. Mikrogolf dan 20 - 25 min (27 - 33 min) by volle krag tot stolpunt bereik word - roer dikwels tussendeur. Laat effens afkoel, skep in gesteriliseerde flesse en verseel.
Lewer 1 x 500 ml.
PERSKEKONFYT:
1 kg taaipitperskes
30 ml suurlemoensap
1 kg suiker
Skil perskes, sny in skyfies en verwyder pitte. Plaas in groot glasbak, besprinkel met suurlemoensap en mikrogolf 8 min (11 min) by volle krag. Voeg suiker by, roer tot opgelos en mikrogolf 40 (53) minute by volle krag tot stolpunt bereik word - roer dikwels tussendeur. Laat effens afkoel, skep in gesteriliseerde flesse en verseel soos beskryf hieronder.
(Lewer 2 x 500ml)
VYEKONFYT:
500 g ryp vye
30 ml suurlemoensap
625 ml wit suiker
Skil vye en sny middeldeur. Plaas in groot glasbak, besprinkel met suurlemoensap en mikrogolf 8 (11) minute by volle krag. Voeg suiker by en roer tot opgelos. Mikrogolf dan 20 (27) minute by volle krag tot stolpunt bereik word - roer dikwels tussendeur. Laat effens afkoel, skep in gesteriliseerde flesse en verseel soos beskryf.
STERILLISERING VAND FLESSE:
Vul die flesse sowat driekwart met water en mikrogolf 3 - 4 (4 - 5,5) min by volle krag tot kookpunt bereik word. Gooi water uit, keer flesse onderstebo, bedek met absorberende kombuispapier en laat afvloei..
Vul van flesse:
Laat konfyt effens afkoel, want die vrugte sal na bo kom as dit te warm gebottel word. Vul flesse tot net onder die rand en bedek met kerwasskyfies terwyl die konfyt nog effens warm is. Skroef die deksels op.
LW: Onthou om flesse te gebruik wat geen metaal bevat nie. Moenie gesmelte kerswas bo-op die konfyt skep nie - bedek dit met gestolde skyfies. Wanneer die skyfies gemaak word, moenie die kerse in die mikrogolfoond smelt nie.
WAATLEMOENKONFYT: [MIKROGOLF KOOK]
1,5 kg waatlemoenstukke
9 koppies water
9 koppies suiker
1 teelepel sout
1 suurlemoen in drie skywe gesny
25ml gebluste kalk
16 koppies water
Verwyder groen skil en sagte binnekant en gebruik die ferm deel net onder skil vir konfyt. Sny in blokkies.
Prik waatlemoenstukke met vurk aaan weeskante en spoel goed af. Los kalk in water op en laat waatlemoenstukke oornag daarin week. Was stukke goed en laat nog vir ± 2ure in varswater lê. Spoel en dreineer verhit water, suiker en sout oor lae hitte tot suiker gesmelt is. Verdeel suiker in drie gelyke dele in plastiek bakkies1,5 liter. Voeg suurlemoen skyfies en 2,5ml gemmer in elke bak. Mikrogolf 3 bakkies vir 80 minute tot suiker met helfte verminder het. Giet stroop in in groot plastiek skottel en mikrogolf vir 10 minute op hoog tot begin kook. Plaas gedreineerde waatlemoenstukke in stroop. Bedek skottel met kleefplastiek en mikrogolf vir 20 minute. Skep warm konfyt in warm bottels. Verseël.
HEEL GROENVYEKONFYT:
500 g groenvye
1 l koue water
5 ml kalk ( by apteke) *
1 l kookwater
2 vye blare
Stroop
625 ml wit suiker ( 500 g)
750 ml water
10 ml suurlemoensap of 1 ml wynsteensuur
1 stuk pypkaneel.
Hou die stingels aan en skil dun met n gleufmes of skraap die velletjie af. Sny n kruis in elke bloeisel kant.
Meng koue water en kalk, plaas vye in oplossing en laat oornag week.
Giet vrugte af en spoel onder koue kraan water af. plaas in n vuurvaste bak en voeg kookwater en blare by. Bedek en mikro 8-10 min by volle krag.
Meng al die stroop bestandele en roer tot die suiker opgelos het. Bedek en mikrogolf 10 min by volle krag. - roer 2 maal deur.
Giet vye af en plaas in warm stroop. Mikrogolf 30 - 40 min by volle krag - roer dikwels.
Skep vrugte in flesse en giet warm stroop bo oor, laat effens afkoel voordat die flesse verseël word.
Die vye is pragtig groen hoor!
* In plaas van kalk gebruik 10 ml koeksoda op 1 liter water.
KOOK KONDENSMELK KARAMEL: [MICROWAVE MAKE EASY]
Vat jou blikkie kondensmelk, gooi dit uit in 'n groterige mikrogolf vaste bak en kook op medium hitte vir 2 minute, roer en sit terug vir nog 2 minute op medium. Stel dan die mikrogolf oond op medium-low (so 30% krag) vir 8 tot 10 minute. Roer maar kort kort tot jy die kleur en dikte kry waarna jy soek.
QUICK MANGO CHUTNEY:
200 g mangos, peeled and diced
1 onion, diced
125 ml ( 1 1/ 2 c ) white wine vinegar
250 ml ( 1 c ) soft brown sugar
5 ml ( 1 t ) masala mix ( curry )
3 ml ( generous 1/ 2 t ) turmeric
2 cloves garlic, chopped
1 cinnamon stick
HOW TO COOK:
Put all the ingredients in a microwave-proof glass bowl and stir well to mix.
Microwave the mixture for about 20 minutes, stirring at 1 – to 5- minute intervals ( see tip ). Take care not to overcook the chutney or it will be sticky and syrupy. If this happens add a little water to dissolve the syrup.
Spoon the cooked chutney into a sterilised jar, close it with a sterilised lid and seal.
MAKES ABOUT 300 ml –COOKING TIME 15-20 MIN
TIP:
Stir the chutney often in the beginning (every minute) so the sugar is completely dissolved before the mixture boils. It will prevent the mixture from becoming crystallised.
VERY QUICK TOMATO JAM:
Method:
Mix chopped tomatoes and ginger preserve in a microwave dishMicrowave uncovered on 100% power for approx 7 mins.Add sugar and lemon juice and microwave for another 15 mins or until set.Stir every few minutes to check consistency. To see if it is set put a little on a cold saucer, cool it, and if adequately set it should wrinkle and feel firm.The cooking time does vary depending on how much liquid the tomatos have and microwave power. It is very important to check it often because it can get thick very quickly. I know you are meant to put it in sterilized jars, but I used a glass butter dish and it was fine because is not going to last for months LOL
Tips:
Recipe can be doubled up to make more if you like. Just adjust cooking times accordingly. –
APPEKOOSKONFYT: [Amanda Conradie van die Kolgans River Restaurant in die Breederiviervallei]
(Maak 3 x 450 g bottels)
1 kg appelkose, oopgesny en ontpit
¾ kg suiker
SO MAAK JY:
Mikrogolf die appelkose 15 minute in ʼn groot glasbak op hoog (roer na 5 minute). Voeg suiker by en roer deur.
Mikrogolf 25 minute op hoog en meng na tien en twintig minute.
Skep in gesteriliseerde bottels* en laat goed afkoel.
*Steriliseer bottels deur hulle goed te was en in 150°C-oond te plaas vir 20 minute. Jy kan dit ook in ‘n skottelgoedwasser op hoë hitte was en laat droog word.
SWEETENED CARAMEL CONDENSED MILK: [COOKING FOR ENGINEERS]
The recipe most often passed around for preparing dulce de leche at home is to simply boil a can of sweetened condensed milk for three to four hours. This recipe does work, but a few details (and precautions) should be added.
•The label on the can should be removed if it is made of paper so it doesn't fall apart in the pot of water over the hours of cooking time.
The can should have a couple holes popped into the top (using a can opener). This is important as it helps prevent the can from exploding.
•The can should be placed in a small pot and water added until it is near (1/4 in. or about 1 cm) the top of the can.
•The water should be brought to a simmer (not boiling) and held there for three hours (for thick runny dulce de leche) or four hours (for solid dulce de leche). Water will need to be added over time as it cooks off.
•Remove the can with tongs and allow to cool before opening.
•Cooked in the can, the dulce de leche will have different consistencies - liquidy on top, dark and crusty on the bottom. Stir together in a bowl until it is uniform.
This is a really simple recipe involving very little interaction on the part of the cook. The downside of the recipe is that it takes about four hours for solid dulce de leche. Here's my recipe for making dulce de leche fast (potentially less than 15 minutes).
This recipe also uses sweetened condensed milk as a starting point. Here's a 14 ounce (396 g) can. I'll discuss how to make your own sweetened condensed milk (if it's not available in your area) in a later article. Remember sweetened condensed milk (Ingredients: milk, sugar) not evaporated milk (Ingredients: evaporated milk).
Just pour the sweetened condensed milk into a large microwavable bowl. The bowl shown here isn't quite large enough (see what happens), so get a big microwavable bowl. (It is possible to do this recipe with a bowl this size, but I wouldn't recommend it on your first try or on a microwave oven where you haven't used this technique before.)
Stick the bowl with the sweetened condensed milk into the microwave oven and cook it on medium for two minutes. Take the bowl out of the oven. Be careful - the milk heats up pretty fast so the bowl could be hot.
Using a wire whisk, stir the sweetened condensed milk and put it back into the microwave oven to heat for another 2 minutes on medium.
It's important to keep a watch on the bowl as it cooks in the microwave oven. If heated continuously (for example, on high), the milk will begin to bubble and the viscous liquid will trap the bubbles to form a heavy foam that sticks like hot napalm. That's one of the reasons why we run the microwave on medium instead of high. A microwave oven generally has only two modes - on and off. High means the microwave is continuously on, but a medium setting will cycle of microwave oven on and off every few seconds. The off periods help prevent boil over. If the bowl boils over, clean up the mess, upgrade to a larger bowl and continue.
Here I've moved to a 2.5 quart (2.5 L) borosilicate glass bowl and took a picture right after about 40 seconds of high power to show the foaming. The foam subsided rapidly, but you can imagine how high it was domed.
Every two minutes, pull out the bowl and whisk until smooth. Then heat again. At some point (around 10-12 minutes into the heating depending on the strength of your microwave oven), the milk will look like it has curdled.
At this point the dulce de leche is ready, but not yet at the candy stage. Don't worry about the appearance, it'll smooth out when we whisk it.
If you're going to use it as a sauce, whisk until smooth and stop here - you're done.
Continuing to cook the mixture will result in an even more curdled appearance. When you whisk it, the dulce de leche will pull away from the bowl as you stir it.
Whisk until smooth - it'll stick together and be difficult to remove from the whisk. While hot, it will still flow, so it's possible to knock most of it out of the whisk into the bowl.
Using a spoon, you can pick up a piece of the sticky candy. The bit that comes up with the spoon should standing up (or down depending on how you orient your spoon) and cool quickly. As it cools, you can touch it and it should be tacky but not sticky or cling to your skin (be careful since it can be quite hot). Once it cools a bit, it's probably easier to simply pull the dulce de leche of the whisk than to try to knock it off. (Remember, be careful. It can be very hot.)
That's it! Dulce de leche with only about fifteen minutes of total prep time. This candy will store in an airtight container in the refrigerator for over a month.
For something as simple as this, the tabular recipe notation doesn't really make sense, but here it is anyway.
EASY HOMEMADE SWEETENED CONDENSED MILK:
How to Make Homemade Sweetened Condensed Milk What if your recipe calls for sweetened condensed milk and you’re out? You can make your own. Homemade sweetened condensed milk is acceptable whenever called for in a recipe and you can make it for a lot less than you would buy it for.
Ingredients
•Yield: The equivalent of one 14-ounce can of sweetened condensed milk. shopping list
Ingredients shopping list
•1/3 cup water shopping list
•2/3 cup sugar shopping list
•1 cup dry milk powder shopping list
•3 tablespoons butter shopping list
How to make it
Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot).
•2. Combine the remaining ingredients in a small bowl. Add the hot water and beat with an electric mixer or wire whisk until smooth.
•Note: This should be made as you need it and will not store well. One recipe equals one can of store bought sweetened condensed milk.