Ingredients:

• 4 cups cake flour
• 4 tbsn Sugar
• pinch Salt
• 4 tbsn powdered milk(optional)
• 10g sachet of yeast
• 2 cups Warm water
• 1 tbsn oil

Method:

1. Mix flour, salt, powder milk, yeast & sugar.
2. Add water to the dry mixture and knead until the dough is soft and elastic.
3. Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
4. Pour cooking oil in a deep pot and wait until is hot enough.
5. Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
6. Enjoy

Graag plaas ek my moeder se vetkoek reseppie.

• 5 kg koekmeel
• 5 eetl sout
• 5 eetl witsuiker
• 400 ml sonneblom olie
• 4 pakkies droe gis (pers of groen)
• 4 eiers
• 3.2 lt warm water

1. Sif droe bestandele saam.
2. Voeg die gis by.
3. Meng die olie en eiers saam.
4. Gooi by die droe bestandele.
5. Voeg water geleidelik by en begin te meng tot sagte deeg.
6. Knie vir omtrent 10 min tot elasties.
7. Ek gooi altyd meer water ek hou van n sagte deeg dan rys hy makliker en hy blaas ook beter.
8. Laat staan om te rys vir so 50 min op warm plekke.
9. Keer uit op geoliede werksoppervlak.
10. Druk plat met handpalm tot so 1.5 cm dik.
11. Sny in blokke op rond.
12. Pak op skink bord om n 2 de keer te rys.
13. Wanneer jy hul in die warm olie sit gooi dadelik warm olie oor.
14. As jy sien hy blaas keer dadelik om, hy sal nog wit wees aan die onder kant maar dit is reg.
15. Bak breide kante tot mooi bruin en gaar.

Ingredients:

• 4 cups cake flour
• 4 tbsn Sugar
• pinch Salt
• 4 tbsn powdered milk(optional)
• 10g packet of yeast
• 2 cups Warm water
• 1 tbsn oil

Method:

1. Mix flour, salt, powder milk, yeast & sugar.
2. Add water to the dry mixture and knead until the dough is soft and elastic.
3. Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise.
4. Pour cooking oil in a deep pot and wait until is hot enough.
5. Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
6. Enjoy

Benodig:

• 500g self raising meel
• kwart teelepel sout
• 2 eiers
• 125ml melk

Metode:

1. Meng alles saam tot slap deeg.
2. Kry olie tot op kookpunt, skep met eetlepel hopies in olie en bak tot bruin.

Translation

Nice Slap Vetkoek

Need:

• 500g self raising flour
• quarter teaspoon of salt
• 2 eggs
• 125ml milk

Method:

1. Mix everything together until soft dough.
2. Bring oil to boiling point, spoon heaps into oil and bake until brown.

• Halwe pak meel, half van 2,5kg (Golden cloud)
• 4 eetlepels suiker
• 1 teelepel sout
• 1 pakkie yeast (pers pakkie)
• 2 eetlepels olie

1. Meng dit als saam.
2. Dan gooi jy gelydelik lou warm water by.
3. Tot dit ‘n lekker deeg vorm.
4. Knie vir 10-15 minute.
5. Rus vir paar uur(sit sommer deeg onder lekker warm komberse)
6. Daar na knie jy weer deeg af vir so 10 minute op meel bestrooide oppervlak.
7. Maak ronde balle en druk dit effens Plat.
8. Laat die balle ruis vir so 10-15 min.
9. Bak in warm (canola) olie.

• 5 kopppies meel
• 1 pakkie droe gis
• 3 koppies louwarm water
• 1e olyfolie
• 1/2t sout
• 1e suiker

1. Los die gis, olie, en suiker op in 1k water.
2. Voeg die droe bestandele bymekaar in n mengbak en maak gaatjie in die middel.
3. Giet die koppie water by en meng deur.
4. Gooi gedurig water by tot jy n gladde deegmengsel het.
5. Op n gemeelde oppervlak, bewerk die deeg vir 8 tot 10 minute.
6. Sit in gesmeerde bak en laat rys tot dubbel die grootte. (45 min tot 1 uur)
7. Klop deeg af en rol uit.
8. Sny in blokke en laat staan vir 10 min.
9. Bak in matige olie tot ligbruin.
10. Draai gedurig om. (As die vetkoek swaar voel wanneer jy hom uithaal is hy nog rou binne.)
11. Die groot geheim is om die boonste deel van die deeg soos hy op die blad lê, ondertoe in die olie te sit.

Translation

Vetkoek

• 5 cups of flour
• 1 packet of dry yeast
• 3 cups lukewarm water
• 1st olive oil
• 1/2t salt
• 1st sugar

1. Dissolve the yeast, oil, and sugar in 1 cup of water.
2. Add the dry ingredients together in a mixing bowl and make a hole in the middle.
3. Add the cup of water and mix.
4. Add water constantly until you have a smooth dough mixture.
5. On a floured surface, work the dough for 8 to 10 minutes.
6. Place in greased bowl and let rise until doubled in size. (45 min to 1 hour)
7. Knock down dough and roll out.
8. Cut into blocks and let stand for 10 min.
9. Fry in moderate oil until light brown.
10. Turn constantly. (If the fat cake feels heavy when you take it out, it is still raw inside.)
11. The big secret is to put the upper part of the dough as it lies on the sheet, downwards in the oil.

Bestanddele

Vetkoek

• • 2 koppies wit broodmeel
  • 2 eetlepels Cremora

• knippie sout
• halwe pakkie kits suurdeeg
• 2 koppies lou water

Vulsel

• olie
• 1 ui, fyngekap
• 2 knoffeltoontjies, fyngemaak
• 3 eetlepels kerrie
• 2 eetlepels borrie
• 1 kg maalvleis
• ½ koppie bevrore groente
• 2 eetlepels suurlemoensap
• 2 teelepels suiker
• ½ koppie appelkooskonfyt

Metode

Vetkoek

1. Meng al die bestanddele en braai in warm olie.
2. Die deeg moet pof sodra dit in die olie gegooi word.

Vulsel

1. Braai die uie en knoffel.
2. Voeg speserye by.
3. Roer vir 2 minute en voeg die maalvleis en die res van die bestanddele by.
4. Prut vir ‘n halfuur.
5. Bedien in die vetkoek.

Translation

Curry Vetkoek

Ingredients

Vetkoek

• 2 cups white bread flour
• 2 tablespoons Cremora
• pinch of salt
• half a packet of instant sourdough
• 2 cups of lukewarm water

Filling

• oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons of curry
• 2 tablespoons of turmeric
• 1 kg minced meat
• ½ cup frozen vegetables
• 2 tablespoons of lemon juice
• 2 teaspoons of sugar
• ½ cup apricot jam

Method

Vetkoek

1. Mix all the ingredients and fry in hot oil.
2. The dough should puff up as soon as it is put into the oil.

Filling

1. Fry the onions and garlic.
2. Add spices.
3. Stir for 2 minutes and add the mince and the rest of the ingredients.
4. Simmer for half an hour.
5. Serve in the fat cake.

Deeg

• 1 kg bruismeel
• 1 liter natuurlike dubbelroom jogurt
• 5 ml (1 t) sout
• Olie vir diepvetbraai

Vulse

• 4 hoenderborsfilette
• Sout en peper

Tzatsiki

• 500 ml (2 k) natuurlike jogurt
• Halwe komkommer, in klein blokkies gesny
• Sap van 1 suurlemoen
• 15 ml (1 e) fyngedrukte vars knoffel
• Vars gekapte dille na smaak

1. Voorverhit die oond tot 180°C.
2. Deeg: Meng die bruismeel, jogurt en sout saam, rol in ‘n rolletjie en sny in porsies of skyfies.
3. Verhit genoeg olie vir diepvetbraai en braai die ‘n paar stukkies deeg op ‘n slag in die diepolie tot goudbruin en gaar.
4. Dreineer op kombuispapier.
5. Vulsel: Geur die hoenderborsies met sout en peper en bietjie pak op ‘n bakplaat.
6. Giet bietjie olyfolie oor en bak sowat 20—25 minute of tot net gaar maar glad nie droog nie.
7. Trek in rafels met twee vurke.
8. Meng die res van die bestanddele en roer die hoender daarby in.
9. Skep die hoendermengsel binne-in die vetkoek en sit voor.

Wenk:

Tzatziki trek water as dit lank staan. Plaas die komkommer in ‘n vergiettes, sprinkel bietjie sout oor en laat staan sodat die vloeistof kan dreineer. Druk droog en meng dan met die jogurt, suurlemoen, knoffel en dille.
Die komkommer kan ook gerasper word en as meeste water gedreineer het, druk jy dit goed met jou hande bymekaar om so laaste bietjie water uit te pers.

Translation

Wonder Dough for Vetkoek

Dough

• 1 kg of effervescent flour
• 1 liter of natural double cream yogurt
• 5 ml (1 t) salt
• Oil for deep frying

Filling

• 4 chicken breast fillets
• Salt and pepper

Tzatziki

• 500 ml (2 k) natural yogurt
• Half a cucumber, cut into small cubes
• Juice of 1 lemon
• 15 ml (1 tbsp) crushed fresh garlic
• Freshly chopped dill to taste

1. Preheat the oven to 180°C.
2. Dough: Mix the effervescent flour, yoghurt and salt together, roll into a roll and cut into portions or slices.
3. Heat enough oil for deep fat frying and fry a few pieces of dough at a time in the deep oil until golden brown and cooked.
4. Drain on kitchen paper.
5. Stuffing: Season the chicken breasts with salt and pepper and pack a little on a baking sheet.
6. Pour over some olive oil and bake for about 20-25 minutes or until just cooked but not dry at all.
7. Pull into shreds with two forks.
8. Mix the rest of the ingredients and stir in the chicken.
9. Spoon the chicken mixture inside the fat cake and serve.

Tip:

Tzatziki will absorb water if left for a long time. Place the cucumber in a colander, sprinkle some salt over it and let it stand so that the liquid can drain. Squeeze dry and then mix with the yogurt, lemon, garlic and dill.
The cucumber can also be grated and when most of the water has drained, you squeeze it well with your hands to squeeze out the last bit of water.

Bestanddele:

• 1.25 kg koekmeel (gesif),
• 1pakkie anchor kits suurdeeg,
• 10 ml sout,
• 10 ml suiker,
• 3 koppies lou warm water met 1 eetlepel wit asyn daarin,
• 750 ml kook olie om vetkoek in te braai.

1. Maak deeg aan met die louwarm water en knie goed. Laat rus vir 10 minute en knie af.
2. Maak 16 balle en plaas eenkant om weer te rys.
3. Verhit olie.
4. Maak nou die deeg plat en plaas in matige warm olie.
5. Braai eers aan eenkant tot ligbruin en keer dan om en braai aan anderkant tot ligbruin.
6. Die vetkoek sal sommer veerlig voel.

Nou vir die mince:

Kerrie

• 2 kg Maalvleis
• 2 na 3 groot aartappels in blokkies gesny (pre-cook vinnig in die mikrogolf tot amper sag)
• 2 groot uie (gekap)
• 500gr gevriesde gemengde groente (of 1 blikkie kerriegroente en 1 blik gemengde groente (410gr)
• 1 blokkie beesstert ekstrak (aangemaak soos aanwysings)
• 1 eetl sout
• 2 groot opgehoopte eetl bladjang
• 2 groot opgehoopte eetl appelkooskonfyt
• 2 eetl Kerrie
• 1 eetl borrie
• 1 blik tamatie en uie smoor
• 1 pakkie beesstert soppoeier
• 1 blokkie wheetbix om mengsel te verdik

1. Braai uie, kerrie en borrie in bietjie olie tot sag. Voeg appelkooskonfyt , bladjang en maalvleis by en roerbraai tot vleis net af is van pienk
2. Voeg jou sout, beesstert ekstrak, tamtiesmoor, aartappels en groente by.
3. Laat prut tot alles sag en gaar is.
4. Maak pakkie beesstertsop aan met bietjie water en voeg by.
5. Laat prut tot dik.
6. Indien nodig, verdik met die blokkie weetbix wat jy inkrummel.

Vetkoek is deep-fried bread. South Africans typically fill them with curried ground beef or cheese and syrup.

Everyone loves vetkoek, which is why a vetkoek recipe is a good thing to have! Fill it with a little curried ground beef and it’s called a “curry bunny”. It’s also really good with regular ground beef and some cheddar cheese, or cheese and syrup!

Course: Main
Cuisine: South African

Ingredients

• 6¾ cups Flour (all-purpose flour)
• 2 tsp Salt
• 2 tbsp Sugar
• 1 packet Yeast
• Lukewarm water
• Cooking oil (for frying)

Instructions

How To Make The Dough

1. Mix sugar and yeast with some lukewarm water and leave to foam.
2. Sift flour and salt.
3. Pour yeast in flour and knead.
4. Keep adding water and knead until you have a consistency like a bread dough.
5. Leave the dough in the bowl and cover the bowl with a cloth.
6. Leave the dough to rise for about 45 – 60 minutes until it is about double its original size.

How To Make The Vetkoek

1. Pour the cooking oil into a frying pan to have about 1-1½ inches of oil in the pan.
2. Heat the oil to about 375°F.
3. Divide the dough into balls about the size of a tennis ball.
4. Flatten the dough until it is about 1 inch thick and about the size of your palm.
5. Place two or three pieces of the flattened dough at a time into the oil.
6. Fry each side until golden brown.