Met jou tweede vraag kan ek ongelukkig nognie help nie, maar hulp tref soms uit vreemde oorde die blog!

http://skoorkos.wordpress.com/2008/04/17/beskuit-beskuit-my-blikke-is-leeg/

Ek is dringend op soek na ‘n rogbeskuitresep wat die minimum koekmeel of bruismeel bevat. Ek sal ook bly wees as jy vir my ‘n resep kan stuur wat moelasse/fruktose i.p.v. suiker gebruik en ‘n resep sonder bakpoeier.

Sjoe! Ja ek weet ek vra ‘n mondvol!! Help asb

Volkoringbeskuit vir Diabete

250g margarien
375ml laevet karringmelk
125ml semels
800ml volkoringmeel
125ml All Bran vlokkies
125ml koekmeelblom
25ml bakpoeier
5ml sout
90ml fruktose

Smelt margarien en voeg die karringmelk by.
Meng die droë bestanddele.
Roer melkmengsel by droë bestanddele. Meng om ‘n sagte deeg te vorm.
Skep in 2 gesmeerde 1 liter broodpanne. Maak gelyk.
Bak teen 180C vir 50 minute. Laat afkoel.
Sny in beskuite. Droog teen 80C vir 8 uur of in lou oond.
Lewer ongeveer 50 beskuite.

Miskien kan jy dit vra op http://www.egafrikaans.co.za se hulpnavrae afdeling. Ek het al fantastiese terugvoer daar gehad!

Fruit & Veg City raak al heel nervous as ek inkom, want ek RUIK aan die vrugte. Noudie dag het ‘n man my gevra hoekom ek so ruik. Toe verduidelik ek hom mooi: as dit ruik na niks, sal dit smaak na niks.

Toe sien ek hy en sy trollie loop ruik-ruik verder…

Kyk, ek was self in die bedryf, en ek besef die nodigheid daaragter om vrugte ver van ryp te pluk en te pak.

Maar NIKS, en ek meen NIKS kom by ‘n vergete vrug, wat twee weke na oestyd tussen die blare uit sy skuilplek gepluk word nie!

Mmm, hoe verlang ek nou terug plaas toe.

Ingredients2 lb Pears
4 oz (1/2 cup) preserved ginger
2 lb (5 1/3 cups) sugar
1 1/4 c Water
1 oz fresh ginger
Juice of 2 lemons

Instructions
Makes 2 lbs
Peel, core and dice the pears. Cut the preserved ginger into small chunks. Put all the ingredients into a preserving kettle and stir over a gentle heat until the sugar has dissolved. Bring to a boil and boil rapidly for about 10 minutes, stirring occasionally, or until setting point is reached. Remove the piece of fresh ginger, lift out the fruit with a slotted spoon and place in hot clean jars. Rapidly boil the syrup to reduce for a few minutes, then pour over the fruit to cover. Cover and process, then complete seals and cool
——————————

Pear Ginger Jam:
•4 cups chopped pears
•2 tablespoons lemon juice
•1/3 of a cup of finely minced fresh ginger root
•1 package of pectin
•7 cups of sugar
Put the pears into a pot and mash (or take an immersion blender to the jam after it’s cooked a bit, taking care not to splash yourself). Add lemon juice and ginger; bring to a boil. Add pectin. Slowly stir in sugar. Cook until jam sheets off of the back of a spoon. Ladle into sterile jars and process (about 15 minutes for 1/2 pint jars).

The jam tastes like a really delicious, ripe pear, but with a hint of gingery warmth. It would be great used in all the regular ways one uses jam, but I’m thinking it might also be nice used as a glaze for fish (mixed with a little tamari, maybe?). My favorite way of eating it so far is straight off the spoon.

http://freerangeliving.blogspot.com/2006/11/pear-ginger-jam.html

Blog dit as jy gemaak het, dis regtig heerlik!

Tog, as jy vir my daai resep kan vind, sal ek dalk ‘n plan kan maak om dit te probeer met 2 pere en ‘n gemmertjie. So ‘n mini poging.

En ‘n eerste, bygese!