TUISGEMAAKTE MAYONNAISE
Hier is my eie resep, kan dit vir enige slaai gebruik.
2 eiergele
50 ml suurlemoen sap
50 ml suiker
sout
1 gekapte ui
5 ml mosterdpoeier
knoffel (opsioneel)
‘n handvol pietersielie
Plaas alles saam in ‘n blender en blend tot dit glad is en drizzle 100 ml olie STADIG by terwyl die blender op vol spoed blend.

RESEP:  Annatjie de Klerk

CLASSIC TIRAMISU
6 egg yolks
1¼ cups white sugar
1¼ cups mascarpone cheese
1¾ cups heavy whipping cream
2 packets ladyfingers
1 cup coffee flavoured liqueur
1 teaspoon unsweetened cocoa powder – for dusting
1 x 30 g square semisweet chocolate

Combine egg yolks and sugar in the top of a double boiler, over boiling water.
Reduce heat to low, and cook for about 10 minutes, stirring constantly.
Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks.
Beat until combined. In a separate bowl, whip cream to stiff peaks.
Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl.
Brush with coffee liqueur.
Spoon half of the cream filling over the lady fingers.
Repeat ladyfingers, coffee liqueur and filling layers.
Garnish with cocoa and chocolate curls.
Refrigerate several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

RECIPE: Heiner Lange

CAROL’S TIRAMISU
6 egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese
1 3/4 cup cream
2 pkts Lady fingers
1/2 cup cold espresso
1 tbsp cocoa for dusting

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from the heat and whip yolks until thick and lemon colored. Add Mascarpone to whipped yolks, beat until combined.In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Dip the lady fingers into the espresso just long enough to get them wet, do not soak them!Arrange the lady fingers in the bottom of a square baking dish ( 6×9) Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer.
Refrigerate 4 hours or overnight.
Dust with cocoa before serving.

RECIPE AND PHOTO: Carol Elliott Claassen

CHOCOLATE WEDDING CAKE
Right, the wedding cake: its a long one.
Photos attached how I worked through it.
I had a friend make a stand to put on the base cake, just a bit higher then the flowers so they weren’t squashed.
The rolled chocolate sticks I obviously bought, I would have ended up slitting my wrists if I had to try make those!

This is the original recipe, I adapted the volume to make one 16cm tin and one 26 cm tin.

Chocolate Cake
1 ¾ cups all purpose flour
2 cups sugar
¾ cups cocoa powder (I used Dutch processed)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
½ cup vegetable oil
2 extra large eggs, room temperature (I used 2 large eggs and about half of another egg)
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat oven to 180ºC.  Butter and flour two 8 or 9 inch round cake pans.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to the wet to combine. Slowly add the hot coffee just until combined.
Pour batter into the prepared pans and bake for 35-40 minutes or until a cake tester comes out clean.

For the filling:
Chocolate Mousse
*Note – you can probably halve this recipe depending on how much filling you like. I prefer a very thick layer of filling and had just enough left over for some simple decoration for the finished cake, plus a couple extra spoonfuls for a taste test 😉

8 oz. bittersweet chocolate, finely chopped
2 tablespoons Dutch processed cocoa powder
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon whiskey
2 large eggs, separated
1 tablespoon sugar, divided into 1 1/2 teaspoons each
1/8 teaspoon salt
1 cup plus 2 tablespoons cold heavy cream

Combine chocolate, cocoa powder, espresso powder, water and whiskey in a medium heat proof bowl. Heat over a double boiler, stirring frequently until chocolate is melted and the mixture is smooth. Remove from heat and set aside.

In another medium bowl, combine the egg yolks, 1 1/2 teaspoons sugar and salt. Whisk until mixture lightens and thickens slightly (about 30 seconds if using an electric mixer). Pour the melted chocolate into the egg mixture and whisk until combined. Set aside until mixture cools to just warmer than room temperature.

In the bowl of a stand mixer fitted with the whisk, beat egg whites on medium speed until frothy; add remaining 1 ½ teaspoons sugar and increase speed to medium-high and beat until soft peaks form. Stir about ¼ of the egg whites into the chocolate mixture to lighten. Gently fold in remaining egg whites until only a few white streaks remain.

Using your now empty mixer bowl (no need to wash it), whip heavy cream until soft peaks form. Fold the whipped cream into the chocolate/egg white mixture until no white streaks remain. Cover and refrigerate until firm for at least 2 hours (or up to 24).

For the frosting:
Simple Ganache

5 oz. milk chocolate, finely chopped
4 oz. bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
6 oz. heavy cream

Place chopped chocolate and espresso powder in a medium bowl. Heat heavy cream in a saucepan over medium heat until just to a boil. Pour over chocolate and let sit, covered, for about 5 minutes.
Whisk cream and chocolate mixture until smooth. Cool until ganache is of spreadable consistency.

Recipe and photo: Kim Dijkman

MACARONI AND CHEESE WITH MINCE
I cooked my macaroni in salt water till soft, drained it and kept one side.
Fried onions lightly and added mince to it and fried till nice and brown.
Added a tin of Tomato and Onion mix and let cook for round 15-20 mins.
Added a tin of Mushrooms, stired it through the mince mix.
If it needs to be thickened, I then thicken with a little maizena and bristo. (Just a little)
I made a nice cheese sauce, using milk and maizena.
I mixed my macaroni into the cheese sauce.
In a dish, I put a layer of macaroni mixed in the cheese sauce.
Layer of mince mixture
Layer of grated cheddar cheese.
Repeat again ending with the mince mixture.
Nice layer of grated cheddar cheese.
Bake in preheated oven 170°C till cheese melted through and on top.
Enjoy

Source:  Diane Roode Hancox

SJOKOLADE EN PEKANNEUT MUFFINS
125 ml sjokolade splinters
175 ml gekapte pekanneute
125 ml margarien
125 ml witsuiker
2 ekstra groot eiers
250 ml koekmeel
250 ml nuttywheat
20 ml bakpoeier
2 ml sout
250 ml melk
2 ml vanieljegeursel

Voorverhit oond 200°C.
Smeer ‘n 12 holte muffinpan.
Klita margarien en suiker tot lig en romerig,voeg die eiers by en klits goed.
Sif droë bestanddele saam, maar voeg die semels weer by wat agtergebly het en voeg by die eiermengsel.
Voeg sjokolade, neute, melk en vanieljegeursel by en roer liggies tot net gemeng en nog steeds klonterig.
Skep elke muffinholte driekwart vol.
Bak 20 – 25 min lank of tot gaar.
Variasie: vervang sjokolade met 1 blik tertappels (385 g)
En neute met 125 ml (75 g) rosyne. En strooi net kaneelsuiker oor voordat dit in die oond gaan.
BRON: Elsa Van der Westhuizen

GESONDHEIDSBESKUIT MET HEUNING
Resep en foto: Rina Kleinhans
FOOD LOVERS RECIPES
Het vandag hierdie lekker beskuit gebak, ek weet ongelukkig nie wie het die resep vir my gegee nie, en ek het hom bietjie aangepas

Smelt saam en laat afkoel.
500 g margarine
1 koppies suiker
1 koppie heuning

Meng saam:
3 koppies koekmeel
1 koppie wheatbix
1 koppie semels
2 koppies oats
3 koppies nutty wheat
2 teelepels koeksoda
50 ml bakpoeier (10 teelepels)
1 teelepel sout
500 ml karringmelk (of 450 ml melk en 40 ml asyn laat staan om dik te word)
½ koppie klapper
1 koppie Jungle energy crunch
½ koppie gedroogte piesangstukke fyner gemaak

Meng karringmelk by gesmelte botter/suiker.
Meng al die droë bestanddele. (Dit is nie ‘n stywe deeg nie, maar dit is wel klewerig.)
Druk met hande in 2 groot oondpanne.
Bak in oond van 180°C vir 10 min.
Stel oond af na 160°C en bak vir verdure 30 min.
Sny in repe (liniaal-breedte) en dan in vingerlengte
Droog uit in oond by 100°C vir 4-5 ure (eie keuse)

PYNAPPEL MAASKAASTERT
Ek het jare gelede saam met ‘n ou gewerk wat hierdie tert eenslag gemaak het. Mense dit is heerlik!
EERSTE LAAG:
1 rolkoek (Swiss Roll)
1 blik kondensmelk
1 houer room maaskaas
⅓ koppie suurlemoensap
Meng alles saam.

TWEEDE LAAG:
1 x 410 g fyn pynappel (of vrugte van jou keuse)
1 koppie suiker
Kook saam en laat afkoel.
Meng 2 teelepels gelatien, opgelos in 50 ml water by die afgekoelde pynappelmengsel.

VERSIERSEL
250 ml vars room

Sny rolkoek en pak onder in ‘n bak.
Skep kondensmelkmengsel bo-oor en laat stol.
Skep nou die pynappel mengsel bo-oor en sit in die yskas.
Sodra alles lekker gestol is, versier met styf geklitste room.

RESEP: Rona Swart

FRIED NUTELLA BANANA HAND PIES

1 chilled perfect pie crust (or purchased pie crust)
8 tablespoons Nutella
2 Sliced Banana’s
1 egg, beaten
1 quart vegetable oil
Powdered sugar

Roll out the pie crust to 1/8th inch thick. Use a 4” round cookie cutter to make circles of pie dough.
Top with 1 tablespoon of nutella and a few pieces of sliced banana.
Brush the beaten egg around the edge of the pie crust and then fold it over and very gently use a fork to pinch the edges together without breaking through the pie crust. Chill in the refrigerator until ready to fry.
Bring the vegetable oil up to 375 degrees in a large heavy pot.
Gently add the pies, a few at a time, to the hot oil and gently fry until golden brown, about 2-3 minutes on each side.
Gently remove from the oil with a slotted spoon or strainer. Quickly drain on a paper towel.
Generously sprinkle with powdered sugar and serve hot. (these stay hot for a long time!)

Recipe:  Heather Christo

GRIEKSE MELKPASTEI

1,250ml Melk
4 Eiers
160ml Maizena(Mielieblom)
150ml Suiker
10ml vanilla
10ml botter

1x 500gr phillo-deeg
100ml of meer botter gesmelt

STROOP
180ml suiker
180ml water
5ml suurlemoensap
2 naeltjies; stukkie heel pypkaneel

Verhit oond tot 170 grade C. Klits melk, eiers, mielieblom, suiker, geursel, lemoenskil en botter in ‘n kastrol. Verhit tot kookpunt terwyl aanhoudend geroer word. Haal van hitte af en laat afkoel. Smeer ‘n groot, langwerpige oondvaste bak met botter. Verf deeg met botter en plaas helfte van deeg onder in bak. Laat oortollige deeg oor kante van bak hang. Skep vulsel in, vou deegreste oor vulsel na binne en plaas orige velle een vir een bo-op vulsel. Onthou om elke vel eers met gesmelte botter te verf. Laat ‘n 5cm rand en knip orige deeg af. Vou randjie netjies na binne. Sny bokant versigtig met ‘n skerp mes diagonaal in een en dan in ander rigting deur drie velle deeg om ‘n diamantpatroon te vorm. Bak sowat 45 minute tot goudbruin. Maak intussen die stroop: Meng alle bestanddele en laat kook sowat 15 minute tot dit effens dikker word. Laat afkoel, verwyder naeltjies en pypkaneel en giet oor warm pastei sodra dit uit die oond kom. Laat staan vyf ure om deur te trek.

Foto:  Judy Bester