4 eggs (seperated)
50 ml ice cold water
5 ml vanilla essence
5 ml baking powder
250 ml castor sugar
150 ml apricot jam
250 ml cake flour
¼ teaspoon salt
¼ teaspoon cream of tartar

Grease a baking/biscuit tray, line it with greaseproof paper and grease the paper, dust the paper greased with flour and shake off excess flour.
Set oven at 200°C and ensure the oven rack is in the middle of the oven.
Beat together the egg yolks, iced water and castor sugar till light in colour and fluffy, set aside.
Sift together the flour, cream of tartar and baking powder, fold into the egg yolk mixture using a perforated metal spoon (do not beat!!)
Beat/whisk the egg whites with the salt to form stiff peaks and fold into the cake mixture (do not beat!)
Pour the mixture into the prepared tray and spread it evenly.
Bake for EXACTLY 10 minutes (NOT more!!)
Whilst the cake is in the oven, dampen (not too wet) a clean kitchen towel, sprinkle with white sugar.
When the 10 minutes is up remove the cake from the oven, working quickly turn the pan over onto the sugary kitchen towel, carefully remove the paper, spread the warm jam evenly over the cake.
Trim away the long edges from the cake to prevent it from breaking.
Using both hands, begin rolling up the cake using the dishtowel to help as the cake will be hot (don’t roll up the dishtowel with the cake 😜)
keep rolling in this manner until your swiss roll is done!

Recipe: Helené Smith


4 x groot eiers, geskei
bietjie meer as ½, maar minder as ¾ koppie suiker
4 eetlepels koue water
1 koppie koekmeel
3 teelepels bakpoeier
Voorverhit oond tot 180 °C. Klits eierwitte styf, hou eenkant. Klits eiergele,water en suiker tot wit en skuimerrig, vou meel en bakpoeier in eiergeel mengsel. Vou eierwitte in. Bespuit ‘n rolkoek pan met kleefwerende sproei, bedek met bakpapier en bespuit weer met kleefwerende sproei (ek gebruik my panne waarin ek my koekies bak). Bak vir ± 20 minute , Keer versigtig uit op ‘n klam doek wat liggies gestrooi is met suiker, smeer konfyt van keuse en rol versigtig op.

Resep en foto: Alta Gunter Van Dyk.


For those who ❤ potato*
8 servings
6 large potatoes, peeled
2 cups grated Parmesan cheese, divided (220 g)
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef (455 g)
14 ½ oz diced tomato 1 can, drained (410 g)
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
(2 g)½ teaspoon pepper
6 cups spinach (240 g)
2 cloves garlic, minced
1 cup ricotta cheese (250 g)
1 cup shredded mozzarella cheese(100 g)

Preheat oven to 350˚F (180°C).
Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
Place the potatoes over the Parmesan so each potato is overlapping the previous potato both vertically and horizontally.
Continue until the entire pan is filled with potatoes.
Sprinkle to rest of the Parmesan evenly over the potatoes.
Season with 1 teaspoon of salt.
Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
In a skillet heat 2 tablespoons of olive oil over medium heat.
Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
Add the beef break up and mix with the onion until cooked.
Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper.
Stir, cooking until the beef is browned and cooked through.
Remove from heat.
**In a clean skillet heat 2 tablespoons of olive oil over medium heat.
Add the spinach, cook until wilted.
Add 1 teaspoon of salt and the garlic.
Stir to combine.
Remove from heat.
In a bowl combine the spinach mixture and the ricotta.
Set aside.
Evenly spread the spinach mixture over the cooked potato sheet.
Evenly spread the beef mixture over the spinach.
Sprinkle mozzarella over the beef.
Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
Once the it is completely rolled place the potato roll on the parchment paper and
bake for 15 minutes.
Sprinkle with parsley for garnish.
Slice and serve immediately.
Recipe posted by Geri-b Mak


Die geheim van rolkoek bak, is om vinnig daarmee te werk wanneer dit uit die oond gehaal is en nie te lank te bak nie.
4 eiers, geskei
50 ml koue water
250 ml strooisuiker
250 ml koekmeel
5 ml bakpoeier
knypie sout
5 ml vanieljegeursel
150 ml fyn appelkooskonfyt om te smeer voor die koek toegerol word
1 blikkie karamelkondensmelk saggemaak om te smeer voor die koek opgerol word

Smeer ‘n rolkoekpan van 30 x 45 cm en voer dit uit met waspapier en smeer die papier ook.
Stel die oond op 200ºC en plaas oondrak in die middel van die oond.
Klits die eiergele, water en strooisuiker baie goed tot dit bleekgeel en sponserig dik is.
Sif meel, bakpoeier en sout saam en vou dit bietjiesgewys met ‘n metaallepel in die eiergeelmengsel in.
Klits eierwitte tot dit stywe punte vorm.
Vou die styfgeklitste eierwit by die eiergeelmengsel in.
Skep die deeg in die pan en smeer gelyk.
Bak 10 minute, keer uit op klam doek wat met suiker bestrooi is..
Trek die papier vinnig maar versigtig af.
Rol die koek met doek en al op en laat afkoel.
Nou kan u dit vul met warmgemaakte konfyt, karamelkondensmelk of styf geklitste room en aarbeie.
Resep geplaas deur Lizelle De Jager
Foto:  Dawn Van Graan


For the Lemon Curd: (You can make this up to 5 days before serving)
4 large egg yolks
1/2 cup granulated sugar
1/4 cup finely grated, loosely packed lemon zest
1/3 cup freshly squeezed lemon juice
1/8 teaspoon fine salt
86g (6 Tbsp) unsalted butter, diced, at room temperature

For the Blackberry Compote:* (You can make this the day before serving)
500g fresh blackberries
2-3 tablespoons honey, to taste
1 vanilla bean, sliced in half and seeds scraped and reserved

To assemble: (Do just before serving)
400 ml double cream and 1 tbsp castor sugar or whipping cream
1/2-1cup lemon curd- I used a whole cup

For the Lemon Curd:
Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the water at a bare simmer.
Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine.
Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 7 to 10 minutes.
Remove the bowl from the saucepan and whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.
Set a fine-mesh strainer over a medium bowl.
Strain the curd into the bowl; discard the solids left in the strainer.
Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
Refrigerate until set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 5 days ahead.)

For the Blackberry Compote:
Put the blackberries, honey and vanilla pod and seeds into a medium sized saucepan over a low heat.

Cook gently, stirring occasionally, for a few minutes until the berries have released their juices and softened, but still hold their shape.
Remove from heat and pour the berries and juices into a strainer set over a bowl.

Once the excess syrup has drained off, spoon the berries into a dish or container and put into the fridge to chill until needed.
You can retain the syrupy liquid to serve with the pavlova roll or freeze it for another use.

4 medium free-range egg whites
1/4 tsp cream of tartar
180 g white caster sugar
1/2 tbsp cornflour
1 tsp white wine vinegar
Icing sugar to dust
handful fresh mint, large leaves roughly chopped

You’ll also need…
20 cm x 30 cm swiss roll tin, lined with non-stick baking paper

Heat the oven to 160°C/140°C fan/gas.
Put the egg whites and cream of tartar in a large, spotlessly clean mixing bowl and whisk with an electric hand-mixer until they hold stiff peaks when the beaters are removed.
Add the caster sugar, 1-2 tbsp at a time, whisking back to stiff peaks between each addition.
Whisk in the cornflour and vinegar.
Spoon the meringue into the prepared tin and gently level out using a spatula.
Bake for 20-25 minutes, then remove and cool for 10 minutes in the tin.
Dust a piece of non-stick baking paper (roughly the same size as the tray) with icing sugar, then carefully invert the meringue onto it.
Peel off the original baking paper and cool.
Whip the cream and castor sugar till stiff.
You still want it to be slightly soft.
Cut a groove along a short side of the meringue, about 2 cm from the end – don’t cut all the way through.
Spread the lemon curd over the meringue, then follow with the whipped cream and then the blackberries, lightly pressing them in.
Using the baking paper to help you, roll up the roulade from the indented edge.
Still using the paper, lift the roulade, seam-side down, onto a serving plate.
Remove the paper, top with extra berries and drizzle with some of the berry juices if you like and decorate with berries and mint.
Dust with icing sugar.
Photo:  Amanda Conradie


My swissrolle, best of both.
6 xl eiers, geskei
1 koppie suiker
5 ml vanilla
1 koppie koekmeel
5 ml bakpoeier
knippie sout
100 ml water

Klits geel van eiers, water, suiker en vanilla tot lig en donsig. Sif meel, bakpoeier en sout saam. Vou meel in beslag net tot gemeng, vou geklitste eierwitte by. Gooi in rolkoek pan en bak 20 min by 180°C. Vir sjokrol het ek net 60 ml kakao by gesit. Ek het sommer met room versier met karamel.
Foto en resep geplaas deur Susan Van Dyk

Ek het eers met konfyt geoefen, kondensmelk is te duur om op’ n flop te smeer. Dis regtig net oefen. Klam vadoek, rol op, en rol af. Smeer, en rol weer. As ek room of vla icing insit, wag ek dat hy afkoel, dan smeer ek en rol op. Hierdie het karamel in. Nadat ek hom afgerol het, smeer ek die karamel op en rol weer mooi op. Ek sny my kante af voor ek die rol versier.


1 bos silverbeet- gekap, of 200 g pakkie gevriesde spinasie
1 ui, gekap
7 stukke bacon, gekap
250 g sampioene, gesny
2-3 knoffelhuisies of teelepel poeier
250 g room
100 g Cheddar kaas, gerasper
bietjie olie of botter vir braai
sout en peper
2-3 velle skilferdeeg
bietjie melk en sesamesaad vir bo oor.

Roerbraai die silverbeet of spinasie bietjie om van die meeste vog ontslae te raak en te laat verwelk. Hou eenkant in vergiettes sodat enige water wat vorm kan afloop.
Braai die uie met knoffel en sampioene, saam of apart (ek verkies apart, dit gaan vinniger en ek kan albei karameliseer (meer smaak).
Braai bacon tot bruin en voeg uie en sampioene by bacon. Roer deur. Voeg spinasie by.
en dan room, nie te veel nie jy wil die mengsel net lekker klam hê. Proe en voeg sout en peper na smaak by. Haal af van die hitte. As daar dalk te veel vloeistof is kan jy so bietjie langer kook, pasop net room wat gekook word kan uitskei (skif).

Skep die mengsel uit in ‘n plat bak sodat dit vining afkoel (of los net eenkant vir ‘n ruk). Moenie warm mengsel op deeg sit nie. Rol jou velle deeg (moet skilfer wees) uit tot vierkante. (In Suid Afrika sal een opgerolde hoeveelheid dalk genoeg wees, ons s’n kom in gevriesde plat velle).
Skep ‘n derde van jou vulsel in die middel af op elke vel maar los so 2cm teen die kante oop, strooi met kaas en rol op soos ‘n groot worsrol. Vou die kante 2 keer oor en druk vas (jy wil nie hê dit moet uitkook nie).
Smeer bietjie melk oor elke rol, sny 3 vlak snytjies vir die stoom ontsnap in elkeen en strooi met sesame/poppie sade.
Bak teen so 190°C vir so 20-25 minute, die deeg moet net gaar en bruin word, jou vulsel is reeds gaar.
Dis heerlik vir eet, selfs volgende dag. Dis heerlik by braai.
Kan sonder bacon gemaak word vir vegetariers.
Bron: my skoonma Kiti Citi


Pre-heat oven to 180°C.
8 egg whites
400 ml Castor sugar
20 ml vinegar
20 ml maizina
100 ml slivered almonds
500 ml ice cream of your choice, softened a little

Put eggwhites in a electric mixer and beat. Add sugar slowly and beat for 5 min until stiff peaks.
Add 20 ml Vinegar and 20 ml Maizina. Fold in with metal spoon.

Spoon mixture in a 15 x 24 cm baking sheet that is prayed with cook and spray and lined with parchedment paper.
Bake for 25 min and take out of oven. Let cool for 5 min. Turn Roulade out on parchment paper.
Spoon ice cream on Roulade, spread and roll up tight . Put in deepfreeze for 3 hours.

What I did.
I followed all the steps but instead of nuts I used fine coconut.
And I had bottled quince that I put in a blender and blend it till it whas smooth.
Came out very nice. 😀😊
Recipe posted and picture:  Ronel Muller Thoma



6 x medium aartappels
2 x soorte gerasperde kaas van keuse
1 x pakkie geroomde spinasie
2 x medium uie
250 g maalvleis van keuse
Olyf Olie
Speserye van keuse
Peppadews of Jalapenos of Olywe
Bakpapier Oondbestand (nie Wax Papier nie)

Plaas bakpapier in oond pan en strooi gereasperde kaas
Sny 6 x medium aartappels in 4mm dik skywe
Pak aartappel skywe bo oor kaas in oond pan – foto 3
Strooi nog bietjie kaas
Braai 2 x fyn gekapte uie in olyf olie in braai pan tot dit karameliseer
Voeg maalvleis by, knoffel en speserye, sout en peper. Kan klein bietjie blatjang van keuse ook byvoeg om bietjie soet te maak.
Braai saam met peppadews, jalapenos of olywe tot net mooi gaar
Bak die aartappels in die oond teen 180 grade C vir 30 minute
Smeer spinasie eweredig net voordat maalvleis gesmeer word.
Smeer eweredig met gaar maalvleis mengsel
Rol dit op
2 de Foto: Opgerolde aartappel rol
Strooi nog kaas
Bak in oond teen 180 grade C vir 15 tot 20 minute
1 ste Foto: Finale produk
Sny in skywe en geniet ☺

Foto en Resep: Jacques Labuschagne‎


Loving the look of this. Puts you in the festive mood.
2 large eggs
1/2 cup of sugar
1/2 teaspoon of vanilla essence
3/4 cups flour
1/4 cup of oil
1/4 cup of boiling water

Beat eggs, sugar and vanilla essence.
Add sifted flour and baking powder.
Lastly mix in oil and boiling water.
Divide mix in 3 parts.
Colour one with a teaspoon of green colouring, one with a teaspoon of res colour and leave one plain.
start with a strip of green followed by red and then plain
Bake at 180 degrees for 15 minutes .
Cool and roll out on a kitchen towel to get a Swiss roll shape.
Fill with a cup of fresh cream whipped with a tablespoon of sugar.
Photo and recipe: Yasmeen Ibrahim