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Recipes - yes food you CUD fool!

Jack_Bauer_ZA

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Made sticky, post your favorite recipes etc. here.
 

Crouchinglee

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Thanks to [MENTION=29712]Toxxyc338[/MENTION] i hope its okay to share if not ill delete

5 x Jumbo egg yolks
375ml Fresh cream
60ml Amarula
75ml Brown sugar
White sugar for burning (brown doesn't work too lekker)

1. Pre-heat your oven to 150'C, with the rack in the middle. Don't grill, but BAKE.
2. Mix the egg yolks with the brown sugar. Meanwhile heat the cream in the microwave to very hot, but NOT boiling.
3. Add the hot cream to the yolk/sugar mixture and mix it properly until all the sugar is dissolved. I used an electric whisk as it mixes the best.
4. Add the Amarula and mix the mixture with a spoon (drop the whisk at this stage) until properly mixed.
5. Leave the mixture to stand for about 5 minutes so that most of the foam can settle. Foam isn't working very well with the dish.
6. Pour the mixture into ovenproof serving bowls or ramekins.
7. Place the ramekins in a deep pan and pour boiling water into the pan around them until the water reaches the level of the mixture in the bowls.
8. Bake the whole mix at 150'C in the over for 45 minutes. The water in the pan should never boil, but if it's making little bubbles it's fine. After 45 minutes the mixture should be the consistency of a nice custard. Because it pretty much is custard.
9. Take the bowls out of the oven and remove from the pan. Let them cool down for a little while (until they're cool enough to handle).
10. Cover the bowls with Glad Wrap and place them in the fridge for a long time, preferably overnight. They have to be COLD all the way through. DO NOT place in the freezer, it screws with the consistency.
11. Just before serving, remove the bowls from the fridge, remove the Glad Wrap and sprinkle a thin but consistent layer of white sugar over the entire surface of the custard mix. Burn the sugar quickly with a blowtorch or plumber's torch. Be very careful not to apply too much heat or it WILL burn the sugar. Once the sugar starts bubbling you should stop immediately. You can rather go back later and re-do a bit than leave the heat for too long, as burned sugar screws up the dish.

Leave to stand in the fridge for about 2 minutes and serve. The idea is to tap the sugar with the dessert spoon to crack it into little pieces, and then mix it into the custard mix as you eat it.
 

Toxxyc

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Haha thanks [MENTION=26252]Crouchinglee[/MENTION], this stuff is so good everyone should know it!
 

DarrynB

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Thanks to [MENTION=29712]Toxxyc338[/MENTION]
2. Mix the egg yolks with the brown sugar. Meanwhile heat the cream in the microwave to very hot, but NOT boiling.
3. Add the hot cream to the yolk/sugar mixture and mix it properly until all the sugar is dissolved.
Shouldn't you temper the eggs first or they'll scramble?
 

Cl1ent

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Anything delivered under 30mins gets my vote....
 

DarrynB

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Missed this post. What's "temper" the eggs?
No worries :)
Tempering is when you bring the temperature of the eggs up slowly by adding a small amount of hot liquid to them first before then adding the eggs (now slightly warmed) to the rest of the hot liquid. Normally if you add eggs to a hot liquid all at once their temperature rises too quickly and the proteins bind together causing lumps - kinda like scrambled eggs :)

The sugar in your recipe could well negate this though?

From: How To Temper An Egg - Tablespoon
Let's talk tempering eggs. When recipes call for you to temper eggs, you generally need to add a hot liquid to an egg mixture. If you just combine the two mixtures, you'll end up with cooked eggs in your sauce. The goal here is to slowly bring up the temperature of the eggs without scrambling them.
 

Toxxyc

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The sugar in your recipe could well negate this though?
Could be, I don't know enough about cooking to comment perfectly but it's possible. It's always been silky smooth with me though. The custard resulting from that recipe is by far the smoothest food I've ever tasted. Think Lindt Lindor Ball smooth, but obviously with a lower viscosity. It also melts when eaten, like butter, but faster. The sugar and cream combo binds it perfectly and the yolk just gives a texture.

I think the issue with the "clumpiness" is more prone to egg whites as well, I noticed it before. Dish with whole egg (like mac 'n cheese) gets clumpy really fast when you add hot cream/milk, but the yolks don't do it at all.
 

DarrynB

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Could be, I don't know enough about cooking to comment perfectly but it's possible. It's always been silky smooth with me though. The custard resulting from that recipe is by far the smoothest food I've ever tasted. Think Lindt Lindor Ball smooth, but obviously with a lower viscosity. It also melts when eaten, like butter, but faster. The sugar and cream combo binds it perfectly and the yolk just gives a texture.

I think the issue with the "clumpiness" is more prone to egg whites as well, I noticed it before. Dish with whole egg (like mac 'n cheese) gets clumpy really fast when you add hot cream/milk, but the yolks don't do it at all.
Nice one man, thanks for sharing the recipe, will definitely give it a shot as it sounds damn delicious :)
 

Toxxyc

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"It's the best cremeè brulee I've ever tasted."

My fianceè's words, not mine... :)

But seriously, it's a wonderful recipe. A little expensive, but worth every cent if someone important comes over and you want to impress them.
 

Dutchdog

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1. Buy legumes/lentils/fresh chickpeas from pick 'n pay. They come in a black tray with all 3 in 1 packet
2. Cut 1 full onion and few cloves garlic up
3. Cut up half packet of mushrooms
4. Throw in pan together, add Salt/ lemon pepper, when mushrooms
5. When that is done after say 5min, add 5 or 6 eggs and keep stirring the concoction till its stirred and egg is ready.

Stir it while cooking the egg. A quick healthy egg meal. Great for breakfast or to lazy to cook.
 

Devils_Reject

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koop hout en blits
kry plek om die kak brand te steek
maak n buur oop
kry die vleis reg
wag dat die vuur bedaar
gooi vleis op die vuur en wag tot jy en die vleis lekker warm is.
haal die vleis af as dit reg lyk..... (o_O)
drink nog 2 of 3 bure dalk n vuil coke of 2 ook
gaan tiep en as jy wakker word eet jy n vleis en worsie dalk n braai broodjie ook.
 

eleventh

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2 tbls peanut butter
2 tbls self-rasing flour (pancake mix)
2 tbls milk

mix in mug and nuke for 60s on high.
serve with creme fresh, icecream, or double cream yogurt (my fav)
 

Nickslayer

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koop hout en blits
kry plek om die kak brand te steek
maak n buur oop
kry die vleis reg
wag dat die vuur bedaar
gooi vleis op die vuur en wag tot jy en die vleis lekker warm is.
haal die vleis af as dit reg lyk..... (o_O)
drink nog 2 of 3 bure dalk n vuil coke of 2 ook
gaan tiep en as jy wakker word eet jy n vleis en worsie dalk n braai broodjie ook.
Ons gan nou braai.
 

Nickslayer

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As it is summer...Healthy relatively cheap smoothies

Needed:
Blender
Ice
Peeled Apples
Any brightly colored skinless fruit (Strawberries, kiwis, apricots, litchis etc)

Formula by volume
2ICE + 2Apples + 1Fruit = Greatness
Use the apples to add volume to the mix since they are cheap.

Notes
Using semi -moered on the floor in a plastic bag- crushed ice makes a big difference.
Add 1/2 sugar to the mix (melted if you want) if you want something sweet.
 

DARKSEID

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Lekke easy mielie potbrood,and your mates will enjoy this.

Difficulty (very easy)

1 tin Condensemilk
1 tin Sweetcorn
500g Selfraising flour (About 2-2/half big cups)

Plastic bowl(For the contents)

First the flower.,make a hole in the middle.Then gradually add the condensmilk,while stirring in the flour,after that add the tin of
sweetcorn,stir everthing in with a wood spoon.Do not touch the mixture!

Butter the potbrood potjie all around,throw in some flour alll around to coat the potjie. Then add the contents, close it up and put on the braai.

Add a few coles on the lid and not too much heat underneath. About 40 min and it's done,u can check after 15 min if its too hot or cold.

Let me know if u tried it.:)
 
Last edited:

Saaj

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Something i came across recently and tried it up...and i seemed to like it...

1 x banana
2 x eggs

blend/mix/beat them together thoroughly, and then fry the resulting paste (as you would when making eggs) and you get a sort of flour free banana flavoured pancakes...sort of.

depends how you fry them, it could end up looking like scrambled eggs (with a hint of the banana flavour)
 

Ikonix

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Re: Recipes - yes food you CUD fool! (freshly squeezed juice)

Made sticky, post your favorite recipes etc. here.
Wow who knew this was here !

Freshly squeezed carrot, apple and cucumber juice

No exact amounts necessary for below:

Bunch of carrots
Several apples, preferably granny smith
Cucumber-- approx. 3rd of a big cucumber
Coriander
Lemon
ice

With a juice extractor, juice the carrots, apples and cucumber.
Squeeze lemon-- about half a lemon into the juiced fruit.
Cut coriander finely, add to juice. Add ice, stir well - allow ice to melt slightly.

Optional-- add ginger.

Makes 2-3 glasses.

Voila !! Enjoy a healthy taste of heaven. :D
 

Blood_Bought

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Last edited:

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