Kumquat Marmelade

lekkerreseptevirdiejongergeslag.blogspot.com/2013/01

24 kumquats, rinsed and thinly sliced
2 oranges – rinsed, sliced and seeded
9 cups white sugar, or as needed
2 lemons, juiced
8 cups water, or as needed
Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight.
Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.
Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees F, or 105 degrees C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after seal has been broken. *Helena Kruger*

Die ossewa – Jan F E Cilliers

Die osse stap aan deur die stowwe,
geduldig, gedienstig, gedwee;
die jukke, al drukkend hun skowwe –
hul dra dit getroos en tevree.

En stille, al stuiwend en stampend,
kom stadig die wa agterna –
die dowwe rooi stowwe, al dampend,
tersy op die windjie gedra.

Die middagson brand op die koppe,
gebuk in hul beurende krag;
hul swaai heen en weer in die stroppe –
en ver is die tog van die dag.

Dit kraak deur die brekende brokke:
die opdraans is ver en is swaar;
die knars in die knakkende knokke,
maar hul beur, en die vrag bring hul daar.

So, stom tot die stond van hul sterwe,
blyf ieder ‘n held van die daad…
Hul bene, na swoeë en swerwe,
lê ver op die velde verlaat.

Rhubarb and strawberry galettes

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Author: Jeanne Horak-Druiff

Recipe type: Baking

Ingredients

• FOR THE PASTRY:
• 250g plain flour
• 150g butter, cubed
• 3 tbsp caster sugar
• 1 egg yolk
• 1-3 Tbsp iced water (added one at a time – stop when dough forms a ball)
• FOR THE FILLING:
• 1½ cups sliced strawberries
• 1½ cups sliced rhubarb (about 1cm wide slices)
• ½ cup caster sugar
• 2 tsp cornstarch
• Zest from 1 lemon
• Juice from half a lemon
• 2-3 Tbsp milk
• 1 Tbsp muscovado sugar

Instructions

To make the pastry, either blitz together the flour, butter and sugar in a food processor or rub the butter into the flour and sugar mixture in a large bowl, until the mixture resembles coarse breadcrumbs.  Mix the yolk with the water and add that to the mixing bowl.  Mix again with the food processor or by hand until the dough comes together in a ball. Scrape out of the bowl, wrap in clingfilm and put in the fridge to rest for a couple of hours.

Chop the fruit and in a large bowl, mix it together with the caster sugar, corn starch, lemon zest and lemon juice. When you are ready to make the galette, remove the dough from the fridge about 20-30 minutes before you want to roll it.

Pre-heat the oven to 190C.

Roll the pastry into a circle about 24cm across and 2.5mm thick (or in my case, 2 circles about 12cm across). Place the pastry circle/circles on a rimmed metal baking sheet covered with baking paper.   Pile the fruit in the centre of the pastry, leaving about a 4cm gap all round – no need to be tidy about this! Pull up the rim of the pastry and fold it over the edge of the fruit all the way round so that it seals in the filling (you may have to pinch bits together to secure). Brush the folded pastry with milk and sprinkle with the muscovado sugar

Bake in the pre-heated oven for 45 minutes, until the pastry is turning golden and the fruit slightly caramelised. Allow to cool a bit before serving: the filling will firm up as it cools – hot out of the oven, it will be a messy affair!  Serve with vanilla creme fraiche.

 

Borrelskop

Die oorsprongklike hotelgebou

Huidige kamers

Rokvolk regering op die sel

Poging om die grote van die bloekomboom te wys

Reunie

Die pret

(ekke met die kierie en die blokkieshemp)

Die hartseer

Twee duisend kilometer later en ek is weer by die huis

Van die sewentien klasmaats kon 12 by die byeenkoms wees.

Een het in 1979 verdrink. Een woon en werk in die VSA ,een kuier tans by sy kinders daar en een was onder die mes met ‘n rugprobleem.

Drie van ons onderwysers kon die verigtinge bywoon

Mnre Basson en Olivier asook MY GUNSTELING JUFFROU Gretchen Thomas

Baie onthou klets, gelag, ge-eet en uitgevind wat intussen met die ander gebeur het.

Die huidige hoof van die skool was een van ons standerd neges gewees en hy het toegang gegee tot die skool en vertel van die huidige omstandighede.

Moes maar weer vir Pa en Ma gaan groet asook al ma se familie wat ook daar begrawe is.

Oupa en Ouma Pretorius

 

 

Sien is glo?

Tweebuffelsmeteenskootmorsdoodgeskietfontein
From Wikipedia, the free encyclopedia
Tweebuffelsmeteenskootmorsdoodgeskietfontein is a farm in the North West province of South Africa, located about 200 km west of Pretoria and 20 km east of Lichtenburg[1]Coordinates: 26°10′S 26°28′E whose 44-character name has entered South African folklore. It is the longest place name in South Africa,[2] The name was used as the title for an Afrikaans lyric written by Fanus Rautenbach (af)[3][4] and performed by Anton Goosen.

The name, which follows a common format for Afrikaans place names in South Africa, is Afrikaans for “The spring where two buffaloes were killed with a single shot”. The literal translation is “Twee buffels” = “Two buffaloes”, “met een skoot” = “with one shot”; “morsdood” = “stone dead”; “geskiet” = “shot”; “fontein” = “spring (river source)” or “fountain”. This name illustrates the compounding nature of Afrikaans.[5] All the descriptive terms relating to one concept can generally be tied together into one long word. Another example of this would be wildewaatlemoenkonfytkompetisiebeoordelaarshandleiding, which translates to “wild watermelon jam competition judge’s manual”. Such use is, however, not common, and such words are often separated using one or more hyphens if they become too long or unwieldy.

The farm was originally granted to A.P. de Nysschen in 1866 by the government of the South African Republic; it is referred to in the survey diagram as “Twee Buffels Geschiet” (Two buffaloes shot) and shown as having an area of 6119 morgen and 429 square roods (5241.7 hectares).[6] Official maps published by National Geo-spatial Information refer to it as “Tweebuffels” (Two buffaloes).[7]

Uietert

Bestanddele
1 rol blaardeeg, ontdooi
4 middelslag uie, in dun skywe gesny
4 knoffeltoontjies, fyngemaak
1 bloukaas, in blokkies gesny
1 pakkie spek, gesnipper
1 takkie roosmaryn
3 eetlepel heuning
3 eetlepels balsamiese asyn
Metode
Plaas die deeg in ‘n oondbak en vou dit op langs die kante. Braai die uie stadig in botter en olie vir 20 minute. Voeg die knoffel, sout, peper en die blare van die roosmaryn by. Plaas dit bo-op die deeg.
Bak vir 25 minute teen 180 grade. Haal uit en verlaag die hitte na 100 grade. Braai intussen die spek tot bros. Strooi die spek en kaas oor die dis. Rooster vir 5 minute in die oond. Meng die heuning en asyn, en sprinkel oor. Bedien met slaai.

Skurwejantjies

Bestanddele
875ml suiker                                      400g hoë vet margarien
75ml stroop                                       5 x 250ml koekmeelblom
5 x 250ml klapper                             5 x 250ml hawermout
5ml kaneel                                         10ml sout
5ml gemmer                                     5ml fyn neut
3 eiers geklits                                    20ml koeksoda
60ml melk

Metode
Voorverhit die oond na 180°C. Smeer bakplate. Room die suiker en smeer en voeg die stroop by. Voeg nou alle droë bestanddele behalwe koeksoda by. Voeg die eiers by. Los die koeksoda in die melk op en voeg dit ook by die mengsel. Maak okkerneutgrootte balletjies en druk dit plat op die bakplaat. Bak tot goudbruin.