DARK CHOCOLATE FONDANT
320 g 70% dark chocolate
300 g butter
500 g eggs (10 large)
300 g sugar
130 g cake flour

Melt the chocolate and butter over a pot with hot not boiling water. Whist sugar and eggs together just to combine. When the butter and chocolate has melted completely, remove from the heat and stir the eggs mixture into the hot chocolate and butter mixture (be sure to mix the chocolate while adding the eggs and sugar mixture). When that is mixed completely add sifted flour in 3 stages and fold in. Portion the fondant mixture into a muffin size cup and bake at 190ºC for 9 minutes. Make 10 – 12 fondants

Enjoy with Vanilla Ice cream grin emoticon …….

Source and Photo: Shane Seconds Gelderbloem

http://www.foodloversrecipes.com/2015/06/dark-chocolate-sauce/

DARK CHOCOLATE SAUCE

Chocolate sauce
500 g milk
250 g cream
400 g milk chocolate 40%
200 g 70% dark chocolate

Heat the milk and cream and pour over the chocolate and stir till combined.

Enjoy with Vanilla Ice cream grin emoticon …….

Source and Photo: Shane Seconds Gelderbloem

http://www.foodloversrecipes.com/2015/06/dark-chocolate-fondant/

EASY CHICKEN BAKE
Ek het die hoenderborsies in die middel deurgesny, maar sal volgende keer dit dalk in repies sny.
8 chicken skinless breasts
½ cup grated Parmesan cheese
1 tablespoon of kosher salt
2 teaspoon minced garlic
1 cup heavy cream
1 can of cream of mushroom soup
Preheat the oven to 350º F (180°C).
Mix the salt, minced garlic, and Parmesan.
Spread all chicken pieces with this mixture.
Put the chicken in a 9×13-inch baking pan.
Mix the cream and soup together.
Pour evenly over the chicken, making sure each piece is covered with cream.
Bake un-covered for 1 ½ hr.

Ek kry ongelukkig nie die foto ge-copy nie maar probeer asb die resep (ek het ook nie 8 hoenderborsiers gemaak nie maar 5 oopgesny en dit was meer as genoeg vir 4 grootmense).
Maak dit gerus – ek glo dit sal ‘n definitiewe wenner wees!
Resep geplaas deur Elgean Keel

PAIN AU CHOCOLAT WITH BERRY COMPOTE AND CREME ANGLAISE

Compote:
125g frozen mix berries,
115g sugar,
1.5g pectin.
Mix sugar and pectin together add to berries mix all and cook for 5 minutes.

Crème anglaise:
250g milk,
250g cream,
100g Egg yolk,
50g Sugar,
1 vanilla stick
Cream eggs and sugar, heat milk, cream and vanilla, stir warm milk and cream into egg and sugar.
Return the mix to the pot cook over low heat till the back of a spoon is coated.
Strain and cool to prevent curdel or making scramble eggs.

Pain au choc:
10 Pain au chocolat rolls,
500g Cream,
75g Butter,
2 Vanilla sticks,
132g Sugar,
3 Eggs.
Cream sugar and eggs.
Bring cream, butter and vanilla to a light boil and stir into egg mixture.
Put the pain rolls into a baking dish, strain cream mixture over the pain rolls and soak for 30 minutes.
Bake for 27 minutes at 170°C.

Posted and picture by: Shane Seconds Gelderbloem

POT DADELPOEDING
2 koppies dadels sonder pit
2 koppies water kook tot sag fyn
1 koppie melk
2 teelepels botter
2 eiers
125 ml bruin suiker (½ koppie)
1 ½ koppies koekmeel
1 teelepel koeksoda
1 teelepel vanillageursel
SOUS
2 koppies water
1 koppies suiker
1 teelepel kaneel of gemmer
Knip sout
Kook sous tot suiker smelt.
Meng al die bestanddele en dadels, skeplepelsvol in die pot met sous.
Maak deksel toe kook stadig vir 30 tot 40 min. moenie deksel oplig nie.

Resep en foto: Andre Adriaan Esterhuizen

GROEN TAMATIE KERRIEPASTA

2 koppies klaar fyngekapte groen tamaties
3 brandrissies fyn gesny
2 teelepels gedroogde rissies
1 teelepel sout
1/2 teelepel komyn saad
3 ster anysse
10 kardemon pitte
paar heel swart peperkorrels
1 teelepel mosterdsaad
2 groterige stukke kassia (chinese kaneel)
1 teelepel fennel
2 lourierblare
1 teelepel koljandersaad
6 mintblaartjies
1 selderystingel fyngekap met blare en al
6 eetlepels suiker
3 eetlepels kookolie
1 teelepel fyn knoffel
2 teelepel vars gerasperde gemmerwortel
1 eetlepel breyani masala
Kook alles saam tot gaar en bottel.
Gebruik in kerriegeregte.

Dis sterk!!! Maar baie lekker!!

Bron en foto: Jacques Marianne Van Niekerk‎

Chocochino met ‘n Twist

1 teelepel koffie en
3 teelepels hot chocolate met warm water, meng tot opgelos ,
4 opskep lepels vanilla roomys en melk tot roomys bedek is,
Voeg melk en roomys saam en skud tot goed en glad gemeng
Skep dan nog een opskep lepel roomys in beker en gooi sprinkels oor

Resep en Foto: Cindie Lubbe

Old fashioned upside-down banana pudding

Ingredients
45ml melted butter
60ml brown sugar
5ml grounded cinnamon
3 to 4 bananas, sliced into 4 slices in the length
2 star anise seeds
2 eggs
250ml sugar
250ml cake flour
10ml baking powder
2.5ml salt
30ml butter
80ml cream or milk
Instructions
Pre-heat the oven the oven to 180⁰C.
Place the melted butter into the bottom of a square lose bottomed tart pan.
Sprinkle the brown sugar and the cinnamon over.
Place the banana slices into the cinnamon mixture in the pan covering the whole pan.
Place the star anise seeds into the pan (one in each half of the pan)
Beat the eggs and sugar together until light and fluffy.
Sieve the cake flour, baking powder and salt together. Rub the butter into the cake mixture until it resembles crumbs.
Add the flour mixture with the cream/milk to the egg mixture and beat until combined.
Spoon the batter over the bananas and bake in the pre-heated oven for 30 minutes.
Remove from the oven and cool slightly.
Turn the pudding over and serve warm.

Prep Time: 15 mins; Cook Time: 30 mins; Total Time: 45 mins; Serves: 6

By: Pink Polka Dot Food

Carrot Almond Layer Cake
with caramel filling

Ingredients
For the cake:
350 g dark brown sugar
350 ml sunflower oil
6 large eggs at room temperature
300g grated carrot (about 6 medium carrots)
200 g raisins
200 g flaked almonds
12,5 ml orange blossom water
350 g wholemeal self raising flour
25 ml bicarbonate soda
25 ml ground cinnamon
12,5 ml freshly grated nutmeg
For the icing:
80 g soft butter
160 g icing sugar
250 g of tinned caramel
Icing pens in chocolate and/or caramel

How to
Preheat the oven to 180C/gas mark 4 and grease and line 3 x 20cm cake tins.
Beat the brown sugar and oil together until well combined, then add the eggs and mix well.
Add the carrot, raisins, almonds and orange blossom water and stir.
Stir in the flour, bicarbonate of soda, cinnamon and nutmeg until completely combined and split evenly between the 3 tins.
Bake for 20 – 25 minutes until the cakes are well risen, golden and a skewer comes out of the centre of the cake clean. Cool on a wire rack until completely cool.
Make the icing by beating the 80 g soft butter with the icing sugar until very light and airy looking, like mousse flecked with air. This takes about 7 minutes in a stand mixer, longer with a handheld or wooden spoon.
Then add the tinned caramel, it’s available in large supermarkets, or you could make your own. Mix well and then spread a third onto each cake and then layer together.
Use the icing pens to draw a pretty pattern on the top then serve.

Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercia

NACHOS TA-ETE
Dis ‘n dis wat my ma altyd vir ons gemaak het as kind in die huis ek maak dit tot vandag toe en almal en letterlik almal is mal daaroor, weer ‘n goedkoop en super maklike dis !

BESTANDDELE
Maalvlies
1 pak Frito’s (tamatie geur)
tamaties opgesny in blokkies
pynappel stukke
gekerfde slaai
gerasperde kaas
gelyke hoeveelhede tamatiesous, mayonaise en chutney gemeng vir ‘n sous

METODE
Maak jou maalvleis gaar volgens jou smaak dit moet lekker souserig wees maar nie loperig nie. Plaas ‘n handjie vol frito’s op ‘n bord en pak die lae soos volg, gooi jou warm mince oor die frito’s volg met tamatie , slaai, pynappel stukke en dan gooi jy jou myonaise sousie oor laastens die kaas. Die frito’s mag min lyk in die begin maar as jy al jou lae klaar gebou het is dit ‘n stewige vullende jummy bort kos. Met 1 pak Frito’s kan jy maklik 4-5 mense ‘n goeie porsie gee.

Resep en Foto: Ilona Turner