Kitchen Chemistry
- 1 koppie koekmeel
- 1 eetlepel botter
- 1 eetlepel appelkooskonfyt
- 1 teelepel koeksoda
- ¼ koppie melk
- 1 koppie suiker
- 2 koppies koue water
- 1 teelepel kaneel of gemmer
- Knippie sout
- Los die koeksoda op in die melk en hou dit eenkant.
- Verhit die suiker saam met die koue water in ’n kastrol en voeg die kaneel (of gemmer) by. Roer totdat die suiker opgelos is – dit vorm jou stroop.
- Smelt die botter en meng dit saam met die appelkooskonfyt.
- Voeg die botter- en konfytmengsel by die koekmeel en roer goed deur.
- Voeg nou die melk met opgeloste koeksoda by die meelmengsel, en roer totdat dit ’n stywe deeg vorm. Moenie skrik nie, dit moet so wees!
- Skep lepels vol van die deeg in die koue stroop in die kastrol.
- Laat dit prut oor stadige tot matige hitte – moenie die deksel te gou oplig nie.
- Bedien die poeding warm, verkieslik met ’n bietjie vla.
If you know what Biltong is, then this will all make sense. These are the steps to make Biltong.
News Year's Ale for 2023. We may need lots of this throughout this year if the previous 3 years are anything to go by.
This one's gonna hurt!
Bitter and rich in flavour. Best served ice cold!
A bad year for apples, but I managed to snaffle a few. for this year's offering of cider.
Autumn 2011's cider is ready! Chrystal clear, effervescent like champagne, somewhat tart, necessarily a little alcoholic, and never sweet. The label reads:
Ye fyne vintage from the year of our Lorde 2011 on the day 1 October. Made from the fruite pilfer'd of ye olde Apple treese from yonder twee village of Balcombe, West Sussex
Rotted by Master Apple-Rotterer, Gerrit.
Guaranteed to crush scull, rot gut, loose memory, succumbe from ye olde gout. ASBO Knighthood optional.
And great on cornflakes for breakfast!
Why is there no English phrase for "Bon Appétit"?
This was explained to me by a French colleague: Because the British cuisine is so woefull.