The 'IT ARE TIME' thread - Page 741





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  1. #14801
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    Default Re: The 'IT ARE TIME' thread

    Ek moet eers gras sny
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  3. #14802
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    Default Re: The 'IT ARE TIME' thread

    Dan Swambo se kantoor oorneem sodat ek kan werk
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  5. #14803
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Nys View Post
    Dan Swambo se kantoor oorneem sodat ek kan werk
    Dit is 'n beter verskoning
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

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  7. #14804
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    Default Re: The 'IT ARE TIME' thread

    Maak maar n caffe mochaClick image for larger version. 

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  9. #14805
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Nys View Post
    Dan Swambo se kantoor oorneem sodat ek kan werk
    Haha jy ook. Ek het my werks rekenaar hier in die studeer kamer op n ou Ranger supercab toolbox op geslaan.
    SWAMBO sal my met die kop slaan as ek haar lessenaar annekseer.
    Willie

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  11. #14806
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    Default Re: The 'IT ARE TIME' thread

    Ok so its time to learn how to make Chelsea buns, and what better time to do so when under lockdown.

    Dry and wet ingredients ready


    Mix mix, kneed, kneed



    Lets let it rest.
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  13. #14807
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    Breakfast.
    Cheers RvW

    It looks like you have some sun back
    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

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  15. #14808
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by ViperR View Post
    Ok so its time to learn how to make Chelsea buns, and what better time to do so when under lockdown.

    Dry and wet ingredients ready


    Mix mix, kneed, kneed



    Lets let it rest.
    Magic, keen to see the result
    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

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  17. #14809
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    Default Re: The 'IT ARE TIME' thread

    Filling ingredients



    Knock back down, roll and fill





    Leave for 30min to rise again.
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  19. #14810
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Nys View Post
    Dan Swambo se kantoor oorneem sodat ek kan werk
    You are spoiling your First Wife and setting the wrong precedent for your daughter

    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

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  21. #14811
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by ViperR View Post
    Filling ingredients



    Knock back down, roll and fill





    Leave for 30min to rise again.
    My First Wife has just seen these. Recipe please
    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

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  23. #14812
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Cheers RvW

    It looks like you have some sun back
    Indeed and it made me scheme.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

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  25. #14813
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    You are spoiling your First Wife and setting the wrong precedent for your daughter

    Haha. Procrastinating now. Moved that to tomorrow. Gonna have a cold one now
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  27. #14814
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    My First Wife has just seen these. Recipe please
    Here you go

    Ingredients
    500g/1lb strong white flour, plus extra for dusting
    1tsp salt
    1 x 7g/oz sachet fact-action dried yeast
    300ml/10fl oz milk
    40g/1oz unsalted butter, softened at room temperature
    1 free-range egg
    vegetable oil, for greasing
    For the filling
    25g/1oz unsalted butter, melted
    75g/3oz soft brown sugar
    2 tsp ground cinnamon
    150g/5oz dried mixed fruit
    For the glaze
    2 tbsp milk
    2 tbsp caster sugar

    Method
    Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
    Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
    Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
    Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
    Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
    Lightly grease a baking tray.
    For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
    Roll the dough up into a tight cylinder , cut ten 4cm/1in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.

    Preheat oven to 190C/375F/Gas 5.
    Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

    Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
    Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
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  29. #14815
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    Default Re: The 'IT ARE TIME' thread

    Volla! Proof is in the pudding.

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  31. #14816
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by ViperR View Post
    Volla! Proof is in the pudding.

    Thanks Viper

    Copied to Word.This will work nicely in the Weber also

    Cheers
    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

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  33. #14817
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    Default Re: The 'IT ARE TIME' thread

    They went down pretty well. The Weber version sounds good.
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  35. #14818
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by ViperR View Post
    Here you go

    Ingredients
    500g/1lb strong white flour, plus extra for dusting
    1tsp salt
    1 x 7g/oz sachet fact-action dried yeast
    300ml/10fl oz milk
    40g/1oz unsalted butter, softened at room temperature
    1 free-range egg
    vegetable oil, for greasing
    For the filling
    25g/1oz unsalted butter, melted
    75g/3oz soft brown sugar
    2 tsp ground cinnamon
    150g/5oz dried mixed fruit
    For the glaze
    2 tbsp milk
    2 tbsp caster sugar

    Method
    Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
    Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
    Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
    Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
    Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
    Lightly grease a baking tray.
    For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
    Roll the dough up into a tight cylinder , cut ten 4cm/1in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.

    Preheat oven to 190C/375F/Gas 5.
    Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

    Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
    Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
    Thanks alot.
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  37. #14819
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by ViperR View Post
    It are time to make some biltongus

    Time is right for the picking

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  39. #14820
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    Default Re: The 'IT ARE TIME' thread

    Being cognisant of trying to conserve my fuel source for the next while, I stacked together a rocket stove which uses very little fuel. Cooking does take longer but to prepare a meal with three handfuls of charcoal does make sense currently.
    Attached Images Attached Images  
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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