1. As dit die dag ryp is kan jy dit skil ontpit, fyndruk en n kilogram met n klein botteltjie mayonaise meng.
2. Plaas in botter bakkies Vries.
3. Dit word nie swart nie en kan dan wanneer benodig ontvries word en gewoonweg op brood gesmeer word met biki sout en peper oor.

Gevriesde Avo

1. Maak avo goed fyn met n vurk
2. Voeg een eetlepel mayonaise en een teelepel suurlemoensap by die avo
3. Meng baie goed
4. Sit avo pit by die fyn avo en verseël lugdig en sit in vrieskas.

Translation

How To Freeze Avocados

1. If it is ripe that day, you can peel it, deseed it, crush it and mix a kilogram with a small bottle of mayonnaise.
2. Place in butter bowls Freeze.
3. It does not turn black and can then be defrosted when needed and simply spread on bread with biki salt and pepper.

Frozen Avo

1. Mash avo well with a fork
2. Add one tablespoon of mayonnaise and one teaspoon of lemon juice to the avo
3. Mix very well
4. Add avo pit to the fine avo and seal airtight and put in freezer.

What you need to know when baking.

No cake flour? No problem! Just 2 ingredients and you’ll have soft cake!

Just follow the steps:

• 1 cup all purpose flour less 2 tablespoons, then add 2 tablespoons cornstarch.
• Mix well and it will makes 1 cup cake flour.

All cakes are sweet because of the presence of sugar so there’s nothing like sweet cake. A nice cake is moist and fluffy.

Here are the tips that contribute to nice cakes:

• Your Heat:
  Heat determines the outcome of your cake.
  If you have too much heat, no matter what you add to your cake, its going to come out different likewise when its too low.
  Your cake needs moderate heat.
  To control the temperature of your local oven, use thermometer but if you don’t have one, a bowl of water into the oven will help you regulate the heat.
• Creaming Your Batter:
  How fluffy you cream your batter determines the outcome of your cake.
  It’s popular to hear that creamimg should be done till ‘sugar melts’.
  Truth remains, sugar can never melt!
  It only melts when it gets to the oven.
  So to know if your creamed batter is ready to be mixed, it doubles in size and becomes lighter in weight.
  When you scoop it on your spatula it falls off easily.
  That way, you are ready to mix!
• Using The Right Flour:
  Some flour are better than the others! CAKE FLOUR IS BETTER FOR CAKE making than bread flour and all purpose flour.
  The brand you’re using is also a good determinant. Ensure you’re using the right flour.
• Scooping Too Much Batter Into Your Pan:
  Truth be told, your baked cake shouldn’t be more than 2″ high when cold!
  Learn to bake in batches! Don’t heap all batter into a pan.
  If you mix 500g batter, scoop it into 3 same pans and allow to bake.
  To ensure it doesnt stay too long in the oven.
  Have you ever wondered why cup cakes come out fluffier even with same recipe?
  That’s because it didn’t pass through too much heat!
• Sieve Your Flour:
  Sieving of flour is not just to remove dirt.
  It entraps air into the batter.
  Sieve directly into your batter and use the fold in method.
• Don’t Over Mix:
  Whether you are using a mixer or by hand, reduce the speed when u are adding flour.