MINI-HORINGKIES MET CREMORA VULSEL
Hier is dit,en dis absoluut krakerig-heerlik! Mini- horingkie,gedip in versiersuiker, gevul met cremora tert vulsel, en gevries. Werk toe soos ‘n bom!
Ek het horingkies gemaak met Today puff pastry. Ekt het dit heelwat kleiner gemaak, maar jy kan natuurlik die hele staalcone vol draai, soos jy verkies, dan bak jy dit natuurlik.

Cremora vulsel:
1  houer orley whip
1  blik kondensmelk
1 hoogvol koppie cremora
en bietjie meer as ½ koppie suurlemoensap. Ek verkies myne met ‘n effe meer suur strepie in,maar jy kan ingooi na gelang van smaak.

Klits orley whip styf, voeg by kondensmelk, cremora en suurlemoensap en klits goed. Dip horingkies in versiersuiker en vul met cremora vulsel en vries. Ek het horingkies reeds al 2 weke gelede gemaak en gevries, en ek belowe jou, dit is lekker!
Natuurlik mag smaak verskil, maar dit is iets wat ek wou probeer en dit het gewerk vir my.
BRON – Joey Krüger
FOTO – Joyce Mason (LID)

DELICIOUS ANGEL FOOD CAKE
Dit is hemels. Het vandag op die tv gesien. Gaan dit beslis eendag maak.
125g/4½oz plain flour
300g/10½oz caster sugar
10 large free-range egg whites
2 large lemons, grated zest only
1 tbsp lemon juice
1 tsp cream of tartar
½ tsp salt

For the lemon curd (this recipe makes more lemon curd than you need)
10 large free-range egg yolks
400g/14oz caster sugar
4 large lemons, juice only (approximately 200ml/7fl oz)
2 large lemons, grated zest only
175g/6oz unsalted butter, cubed
2 passion fruit

For the topping
300ml/10fl oz whipping cream
½ tsp vanilla extract

Method
1. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside.
2. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks.
3. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.
4. Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
5. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour.
6. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.
7. For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.
8. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.
9. Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately.
Top recipe tip
Do not be tempted to grease the tin – it will prevent the cake from rising properly. If you want to cut back on fat or have a dairy intolerance, this is a great cake to make. The cake itself doesn’t contain any butter and you can easily swap the toppings for a fruit syrup or jam if you want to make it completely dairy-free. The egg yolks are used up in a job lot of lemon curd, but you could always buy in a good jar lemon curd and save your yolks for another use.

RESEP INGESTUUR DEUR – Sanet Botha (LID)
FOTO – Marie Fourie (LID)
Marie Fourie – Die baktyd aangegee op resep is te veel. Check na Halfuur as toetspen skoon uitkom is dit fine! En jy moet die pan gebruik wat hulle sê! Myne van Amazon gekry maar yuppy chef het dit ook!

HANNELIE SE HEERLIKE TUNA TERT
bestanddele
4 eiers
1 k melk
1/2 k karingmelk
1/2 k melk & 1/2 eetl wit asyn
Swart pepper
blik tuna
blik mielies corn
1 ui gekerf
1 pk spring uie
koppie gerasperde kaas
1/2 k koekmeel
5ml bakpoeier
pak mushrooms opsioneel .

Braai uie en mushroom, Klits eiers meng met melk, karamelk voeg peper en speserye na smaak by, voeg by koekmeel & bakpoeier by melk mengsel, voeg mielie en tuna by. Laastens voeg die uie mengsel en kaas by. Meng goed deur plaas in oond bak. By in 180’C vir 35 – 40 min of tot dit gaar is.

FOTO – Hannelie Bezuidenhout (lid)

HEEL AARBEIKONFYT
1 kg aarbeie
1 kg suiker
bietjie suurlemoenzest en sap van suurlemoen

Laat oornag of paar ure staan met suiker in. Verhit stadig tot suiker opgelos is. Kook so half uur. Onthou daars baie stropies. Sal nie dik stroop maak as die aarbeie heel gekook word nie. Smaak heerlik.
BRON – Elba Groenewald

SPINACH ARTICHOKE DRIED TOMATOES AND FETA QUICHE
Pastry roll or pie crust
Spinach washed and boiled for 3-5 minutes
2 crushed garlic cloves
1 tin artichoke drained
1 cup grated parmesan cheese
150 gram feta cheese crumbles
Handful of sundried tomatoes chopped up
4 eggs
2 tablespoons flour
3 tablespoons melted butter
1 cup of milk
1 teaspoon black pepper
Pinch salt
1 teaspoon nutmeg

Squeeze out all remaining water from the spinach and artichoke
In a bowl add this to the crumbled feta and parmesan cheese
Add the sundried tomatoes, salt, pepper, crushed garlic, nutmeg and mix through
In a separate bowl mix the eggs, milk, flour and melted butter
Grease an oven proof dish, place your pastry, or pie crust then fill it with the mixture
Bake on 200c for 25- 35 minutes
Check inbetween
BRON – Shan T Russ

WENKE VIR DIE SKOONMAAK VAN JOU VRIESKAS
Rene Van Oosten – Ek gebruik my steamcleaner

Ella Brandt – sit waaier op die geyste dele… werk vir my…

Romano Frederick – Gou sout op die ys en laat dit staan oornag. werk uitstekend

Annatjie de Klerk – Stoom masjien of haar droeër

Mark Maddock – .ek sit gewoonlik n bak met kookwater in en herhaal tot al die ys weg is.

Helen Barnard – Stoot uit buite toe en laat manlief dit uit spuit met die tuinslang. Chop chop skoon.

Louw Coetzee – Al die raad werk vir ontvries. As jou vrieskas nou mooi droog is en amper reg is om weer aangesit te word, vee hom uit met ‘n blou spirits lappie en los so 10 minute oop. Die spirits ontsmet en help om die laaste bietjie vog te laat verdamp. Dit rek jou tyd voor die volgende ontdooi met ‘n paar maande!

Tokkie Beukes – Wanneer skoon spuit met Spray and Cook maak makliker skoon. Spuit ook tussen vleis pakkies.

Petra Schlierkamp – Maak deepfreeze skoon met koeksoda , vat reckon weg. Smeer uit met Glycerin, volgende keer vee jy net die ys uit

Susan Barnard – Sit n heater voor hom met baie handoeke more is sy skoon

Elizabeth Margaret Hendrikz – Laat hom staan met bak warm water dan was ek hom met Koeksoda water met Vanilla Essence in.

Cecile Matthee – My man het vir ons een van daardie Genesis stoommasjien goedjies gekoop by Verimark. Beste geld nog gespandeer. Ek skakel my yskas af, pak die goed uit en spuit die stoom op die ys en chop chop is dit ontdooi. Spuit ook binne die yskas. Maak skoon met louwarm water waarby bietjie koeksoda gevoeg is. Droog af. En nog voor die yskas kon “warm” raak is my goed terug gepak. Doen dieselfde met vrieskas.

CHOCOLATE CAKE WITH VANILLA ICE CREAM
1 cup flour
1 cup sugar
1/4 + 1/8 cupSpecial Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water

Vanilla Ice Cream
8 oz cream cheese, softened
1/2 cup sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (OR 1 recipe of homemade whipped cream)
1/4 – 1/2 cup mini chocolate chips, optional
1 cup hot fudge

Topping
Additional Hot Fudge, if desired
Whipped Cream
Instructions

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.

Chocolate Cake
1. Preheat oven to 300 degrees
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix at medium speed until smooth.
6. Pour into 2 8-inch pans and bake 40-45 minutes.
7. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake domes with a long serrated knife. You don’t have to do this step, but it will give you more even layers.

Vanilla Ice Cream
1. Once the cake has cooled, make the ice cream. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip and mini chocolate chips.
3. Lightly fold in 1/2 cup hot fudge. Don’t let it mix into the cream cheese mixture too much, or it’ll be chocolate ice cream.

Assembling it all
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first cake layer in the bottom of your pan.
3. Top with half of the ice cream.
4. Add 1/4 cup of hot fudge and gently work it into the vanilla ice cream to create more of a swirl.
5. Add second cake to the pan.
6. Top with remaining ice cream.
7. Add remaining 1/4 cup of hot fudge and gently work it into the vanilla ice cream again to create a swirl.
8. Allow ice cream cake to freeze completely, 6-8 hours.
9. When frozen, remove from springform pan and remove parchment paper from sides.
8. Drizzle with additional hot fudge sauce and top with whipped cream.

Ek het die roomys dubbeld aangemaak en Ek het die hot fudge vervang met salted caramel wat Ek dag voor die tyd gemaak het!

Salted caramel sauce

Ingredients:

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces1
1/2 cup (120ml) heavy cream2
1 teaspoon salt
Directions:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

FOTO: – Barbara Bullock
Hot Fudge Swirl Ice Cream Cake, het d resep verander en vervang salted caramel en choc chips ingesit!

PLUM CHUTNEY

Ingredients:
3 tablespoons oil
3 tablespoons lemon juice
Plums washed and cut in halves (remove pits)
1 onion roughly chopped up
Half cup of brown vinegar
1 teaspoon salt
1 teaspoon crushed garlic
1 tablespoon dried chilli (depending how hot you prefer it)
1 teaspoon cayenne pepper
2 tablespoons brown sugar
(the plums I used was ripe so it was really sweet, therefore not so much sugar)
Half cup of water

Method:
Fry onions and chilli in oil for 3-5 minutes
Add plums, fry for another minute
Add vinegar then water and turn down the heat
Add lemon juice, and all the remaining ingredients
Cook for another 5 minutes

enjoy to any meat hot or cold
BRON – Shan T Russ

ICE CREAM TO DIE FOR
Never again will I buy ice cream. Today I made my own and its to die for.
500ml cream
1 tin condense milk
1 drop vanilla essence

Whip cream until stiff. Fold in condense milk and essence.  I added nuts and aero. Fold all together and pour into a tub and freeze for a minimum of 6 hours. You can also add a minute bit of food colouring if you want to make a mint ice cream and add mint chocolate. Add whatever you want. This took me a long time to type cause I was having a mouth full of ice cream with each letter.

BRON – Pam Passmore Davisworth
Wilmien Oosthuysen – Hierdie roomys is heerlik! Hoef nie weer roomys te koop, rasper net enige sjokolade van jou keuse in as jy wil!

ELSA SE ROMANY CREAMS
Dit is tyd vir my om my seun van Potch se blikke vol te maak. Romany Creams. Ek kan nie onthou waar ek resep gekry het nie maar hier is dit.

6 koppies koekmeel
3 teelepels bakpoeier
4 koppies klapper
375 g botter
3 koppies strooisuiker
6 eetlepels kakao
1 1/2 koppie kook water
Knippie sout

Room botter en suiker. Voeg meel, bakpoeier, sout en klapper by. Meng als en voeg water by. Meng goed. Maak bolletjies en druk plat met vurk.
Bak op 180º vir 15 tot 20 min. Plak koekies op mekaar met gesmelte chocolate.
RESEP INGESTUUR DEUR – Elsa du Plessis
FOTO – Elsa du Plessis