Die Goue Aunties Platters

16/11/2025

16/11/2025

Lekker 𝐁𝐚𝐜𝐨𝐧 𝐏𝐨𝐭𝐚𝐭𝐨 𝐁𝐚𝐤𝐞.............................................................
NOG NET 1 DAG OOR - PROMOSIE
BESTEL ONS RESEPTE BOEK VIR R100 Waarde R249
En Kry ons Poeding Boek ter waarde van R199 Gratis.
Stuur Email Na: [email protected]..............................................................
Bestanddele:

4 groot aartappels, dun gesny in hasselback-styl
1 pakkie Franse uiesopmengsel
6 repies spek, gaar en gekrummel
250 ml room
250 ml gerasperde cheddarkaas
30 ml botter, gesmelt
15 ml vars pietersielie, gekap

Instruksies:

Verhit die oond tot 190°C.

Plaas die aartappels in ’n oondbak en smeer met gesmelte botter.
Sprinkel die Franse uiesopmengsel oor die aartappels.
Giet die room oor sodat dit tussen die skywe insypel.

Sprinkel die gekrummelde spek oor die aartappels.
Bedek met foelie en bak vir 45 minute.

Verwyder die foelie, strooi die gerasperde kaas oor, en bak onbedek vir nog 15 minute of totdat dit goudbruin en borrelend is.
Garneer met vars pietersielie en bedien warm.
Bron: Lekker Braai.

25/07/2025

🌟 Fluffy Sponge Cake Recipe

Ingredients:
• 6 large eggs (room temperature)
• 150g granulated sugar
• 150g cake flour (sifted)
• 60ml warm milk
• 60ml vegetable oil
• 1 tsp vanilla extract (optional)
• 1/4 tsp salt (optional, enhances flavor)

🍰 Preparation Steps:

1. Preheat & Prepare Pan
• Preheat your oven to 170°C (340°F).
• Line the bottom of a 20cm (8-inch) round cake pan with parchment paper. Do not grease the sides to help the cake rise properly.

2. Separate Eggs
• Separate the egg yolks and egg whites into two large bowls.
• Make sure the bowl for the egg whites is clean and grease-free.

3. Beat Egg Whites (Meringue)
• Add a pinch of salt to the egg whites (optional).
• Start beating at low speed until foamy.
• Gradually add half of the sugar (about 75g), a tablespoon at a time.
• Increase to medium-high speed and beat until stiff peaks form (shiny and firm meringue).

4. Prepare Egg Yolk Mixture
• In the yolk bowl, add the remaining 75g sugar and whisk until pale and thick.
• Add warm milk, oil, and vanilla extract.
• Mix well until combined and slightly frothy.

5. Fold in Cake Flour
• Sift cake flour into the yolk mixture in two parts.
• Gently fold using a spatula or whisk until fully incorporated. Do not overmix

6. Combine with Meringue
• Take 1/3 of the meringue and mix it into the yolk batter to lighten it.
• Gently fold in the remaining meringue in two parts using a spatula. Fold until just combined and no white streaks remain.

7. Pour and Tap
• Pour the batter into the prepared cake pan.
• Tap the pan lightly on the counter 2-3 times to release large air bubbles.

8. Bake
• Bake in the preheated oven at 170°C (340°F) for 35–40 minutes.
• The cake is done when golden on top and a skewer inserted into the center comes out clean.

9. Cool
• Once out of the oven, immediately drop the pan gently on the counter (to prevent shrinking).
• Turn the cake upside down on a wire rack (if not using a non-stick pan with removable bottom) and let it cool completely in the pan.

10. Serve
• Once cooled, run a knife around the edges to release the cake.
• Slice and serve as is, or dust with powdered sugar or top with whipped cream and fruits.