NuLiving Properties

23/01/2025

Lamsribbetjies met Aartappels en Uie

Bestanddele:

6-8 lamsribbetjies
4 mediumgrootte aartappels, geskil en in blokkies gesny
2 groot uie, in skywe gesny
45 ml olyfolie (3 eetlepels)
4 knoffelhuisies, fyngekap
10 ml paprika (2 teelepels)
5 ml droë oregano (1 teelepel)
5 ml droë roosmaryn (1 teelepel)
Sap van 1 suurlemoen
Sout en swartpeper, na smaak
Vars pietersielie, gekap, vir garnering

Instruksies:

Voorverhit die Oond:

Voorverhit jou oond tot 190°C.
Geur die Bestanddele:

Meng die aartappels en uie in ’n groot mengbak met 30 ml olyfolie (2 eetlepels), 5 ml paprika (1 teelepel), en ’n knippie sout en peper. Meng goed.

Vryf die lamsribbetjies in met 15 ml olyfolie (1 eetlepel), die fyngekapte knoffel, oorblywende paprika, oregano, roosmaryn, suurlemoensap, en ’n bietjie sout en peper.

Stel die Gereg Saam:

Verdeel die gekruide aartappels en uie eweredig in ’n groot braaipan.
Rangskik die lamsribbetjies bo-op die groente.
Rooster in die Oond:

Bedek die pan met foelie en rooster vir 30 minute.
Verwyder die foelie, draai die lamsribbetjies om, en rooster vir nog 15-20 minute totdat die lamsvleis goudbruin is en die aartappels sag is.
Garneer en Bedien:

Strooi vars pietersielie oor net voor opdiening.
Bedien warm saam met ’n groen slaai of vars brood.
Geniet die smaaklike geure van hierdie eenpan-gereg met lamsvleis en aartappels! 🍖🥔✨
Deur Jawad Chiekh

01/11/2024

Chocolate raspberry cake recipe

Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup boiling water
- 1 cup fresh or frozen raspberries (coarsely chopped)

For the Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 tsp vanilla extract

For the Raspberry Filling
- 1/2 cup seedless raspberry jam
- 1/2 cup fresh raspberries

Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the boiling water until the batter is smooth.
- Gently fold in the chopped raspberries.

- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until the frosting is smooth and fluffy. Mix in the vanilla extract.

- Place one cake layer on a serving plate. Spread a thin layer of raspberry jam over the top, then sprinkle fresh raspberries over the jam.
- Spread a layer of frosting over the raspberries, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting. Decorate with additional raspberries if desired.

TRESH CAKES

01/05/2022