KONFYT TERTJIES
6 koppies meelblom
5 ml sout
3 eiergele geklits
5 ml suurlemoensap
5 ml kremetart
190 ml yskoue water
625 g margarien (koud)

Sif droë bestanddele en vryf margarien in.
Klits eiergeel en suurlemoensap met yswater. Meng met droë bestanddele.
Rol uit en druk met ronde koekiedrukker.
Plaas ‘n stukkie stywe appelkooskonfyt op elke sirkel.
Klop eierwit effens en maak die helfte van die sirkel nat.
Vou deeg oor en verseël rand met ‘n vurk.
Plaas op gesmeerde bakplaat, verf geklitste eier oor tertjies.
Bak ongeveer 10 minute op 200 ºC.
Foto: Marthina De Beer

NO-BAKE GRANOLA BARS
Photo: Benhet Nieuwenhuis
Recipe posted by Benhet Nieuwenhuis
FOOD LOVERS RECIPES
1 ½ cups oats (quick cooking or rolled oats)
1 cup rice crispy cereal
¼ cup  butter
¼ cup honey (agave, rice or maple syrup)
½ cup brown sugar
½ teaspoon salt
½ teaspoon vanilla extract (optional)

No-Bake Raisin Nut Granola bars:
¼ cup  shredded coconut
⅓ cup raisins, chopped
⅓ cup  almonds, toasted and chopped

No-Bake Peanut Butter and Jelly Granola bars:
⅓ cup  peanut butter
⅓ cup chopped peanuts
6 tablespoons jam (strawberry, grape, raspberry)

No-Bake Double Chocolate Granola bars:
1/4 cup unsweetened natural cocoa powder
1 cup  mini semi-sweet or dark chocolate chips

In a large bowl, mix together the oats and cereal.
In a medium microwavable bowl add in butter, honey and brown sugar. Microwave this mixture for 2 minutes. It will bubble up so make sure your bowl is big enough so it doesn’t overflow. You can also do this step in a saucepan if you don’t have a microwave.
Into the caramel, whisk in the vanilla and salt.
Pour the mixture over the oats and thoroughly stir using a rubber spatula. Mix the ingredients together until the oats are completely coated.
Add in your desired mix-in (look above). Then press very firmly into a small tray lined with parchment. (9″x 9” or smaller)
If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 2-3 hours then cut to size.
Store in an airtight container in the fridge or on the counter.

No-Bake Nut and Raisin Granola bars:
Stir the nuts, coconuts and raisins into the granola mix coating them well in the caramel. Press into the tray firmly so the bars hold together.
Photo: Benhet Nieuwenhuis
Recipe posted by Benhet Nieuwenhuis

MERINGUES WITH LEMON CURD
Tonight’s dessert platter. Rose flavoured meringues, home-made lemon curd, blueberry chocolate cupcakes with fresh berries & peaches. The 3 eggs whites are used for the meringues and the yolks for the lemon curd. First make the lemon curd so that it can cool down.

Lemon curd:
3 yolks from large to extra large eggs (keep the whites to make the meringues)
125 ml sugar
60 ml fresh lemon juice, plus finely grated zest
60 g butter, cut into pieces

In small saucepan whisk together the egg yolks, sugar, lemon juice and zest. Stir over medium heat and cook until the mixture thickens while stirring. Remove from the heat and stir in the butter until dissolved. Set aside to cool. Makes approximately 250 ml. Can be kept in a glass jar in the fridge.

Meringues:
187 ml sugar (I prefer castor sugar as it’s finer and dissolve quicker into the egg whites)
5 ml corn starch
3 large egg whites
5 ml white vinegar
2,5 ml vanilla essence or flavour of choice (I used rose essence)

Preheat oven to 130°C. Line two trays with baking paper or tinfoil. Not necessary to spray. Sift the corn starch over the sugar and stir to mix. In a large glass or stainless steel bowl beat the eggs with balloon whisk until soft peak stage. Please note the bowls and whisk must be absolutely grease free or the eggs won’t whisk up as required. Gradually add the sugar & corn starch mixture while beating until it’s glossy with stiff peaks. Beat in the vinegar and flavour. Spoon onto baking sheets in shapes as desired. You can use a piping bag with nozzle if you want more evenly shaped meringues. As you put it into the oven turn the temperature down to 110°C.
Bake for approximately 1 hour. Allow to cool in the oven then carefully peel off the paper or foil. Makes about 24 meringues, depending on size. To assemble you can whip fresh cream, use fresh berries, cherries, soft fruit like peaches, nectarines or plums, kiwi, pomegranate rubies, whatever is in season. Put a little bit of lemon curd in hollow of meringue if you shaped like a little nest, dollop of cream and top with some fruit. Or sandwich two meringues together with lemon curd. Use a tea strainer to sieve some icing sugar over. The possibilities of how you can serve meringues are endless. Garnish with fresh mint leaves.
Recipe and photo: Elsabie Templeton

NUT COOKIES
250 g butter
250 g sugar
1 vanilla sugar (or 5 ml vanilla essence)
1 egg
300 g flour
200 g nuts

Mix butter and sugar, add egg and then flour and nuts. Turn the dough through the coockie press and bake the biscuits for 10 minutes at 180°C. If you like, dip them into liquid couverture (chocolate).
Recipe and photo: Sabine Kurasch

BURGENLÄNDER
Kersfees🍪🎄. Fresh out of the oven.
275 g cake flour
250 g butter
50 g sugar
3 egg yolk
Combine the ingredients for the cookies and knead well.
Let the dough rest in the refrigerator.
Roll out the dough and form cookies with a glass or cookie cutter and place on a prepared baking sheet.
Beat 3 egg whites for approximately 10 minutes. Add 250 g sieved powdered sugar and beat for at least 15 minutes. This is important, otherwise the egg whites will melt.
With a piping bag and star nozzle, spout small dots of the egg whites around the cookies.
Bake at 160°C in a preheated oven for 15 min. (bake with upper / lower heat). Spoon jam in the middle of the cookies a soon as it’s taken out of the oven.
Lekker!
Photo and recipe: Sabine Kurasch

LINZERAUGEN – LINZER COOKIES
400 g butter
2 eggs
jam
600 g cake flour
some peel of a lemon
200 g icing sugar
2 tablespoons of vanilla sugar
4 tablespoons of milk
some almonds, chopped

Dust sugar, butter, flour, eggs, vanilla sugar, lemon peel and almonds quickly to a smooth dough and let rest for 1 hour in the refrigerator. Then roll out the dough about 3 mm thick and cut out cookies with holes and a bottom without holes. Bake for approx. 10 min. Then spread cookies with jam and put together one piece each without a hole and with a hole.
Dust with icing sugar.
Recipe and Photo: Sabine Kurasch‎

ENGEL Oë KOEKIES
300 g meelblom
80 g gemaalde amandels
100 g suiker
2 eiergele
vanilla ekstrak
200 g botter
koue konfyt om te vul
versiersuiker om te besprinkel

Knie deeg en vorm klein balle. Gebruik ‘n houtlepel handvatsel om klein gaatjies in die middel te druk. Vul met koue konfyt en bak vir 15 minute by 180ºC. Na afkoeling, strooi versiersuiker.
Resep geplaas deur Sabine Kurasch
Foto: Sabine Kurasch

FUDGE CHUNK COOKIES
125 g butter
160 g soft brown sugar
60 g caster sugar
1 egg
1 teaspoon vanilla essence
150 g self raising flour
120 g plain flour
1 teaspoon baking powder
190 g fudge chunks

Preheat oven to 160ºC and line 2 baking trays with grease proof paper.
Melt butter and pour into a large bowl.
Stir in brown sugar and caster sugar until smooth and the sugar mostly dissolved.
Lightly beat egg and stir into the sugar mixture along with the vanilla essence.
Sift the flours and baking powder together- gradually mix into the sugar mixture until combined. Stir through the fudge chunks.
Drop tablespoons of the mixture onto the baking trays. Bake for 12 minutes or until golden brown. Remove from oven and cook on the trays for 3 minutes before transferring to a wire rack to cool completely.
Photo: Tracy Crane

DREA’S NUSSECKEN
I promise you, these nut corners are addictive. The brown sugar gives the nut topping a caramel note.
Shortcrust pastry:
300 g of flour
130 g sugar
2 eggs
vanilla pod
1 teaspoon of baking powder
130 g soft butter

Slit the vanilla pod lengthwise and push out the pith with the back of the knife. Make a shortcrust pastry out of all the ingredients in the food processor. The dough does not stick at all and can be immediately pressed or rolled out on a baking sheet lined with baking paper.

Covering:
4 heaped tablespoons apricot jam
vanilla pod
200 g butter
5 tablespoons of rum, alternatively water
200 g brown sugar
200 g ground hazelnuts
200 g of chopped hazelnuts
200 g chocolate grease glaze

Melt butter, rum, sugar, vanilla in a saucepan, so that the sugar dissolves. Then add the nuts and mix.

Spread the shortcrust pastry with the apricot jam and then spread the nut mixture evenly over it.
Bake at 175 º Celsius for 30 – 35 minutes.
Cool completely, is also good overnight. Then cut into squares and halve them again.
If desired, garnish with chocolate icing or dip the corners.
Recipe posted and photo by Sabine Kurasch

4 BESTANDDELE BOTTERKOEKIES
Net 4 bestanddele benodig:
5 koppies koekmeel
1 koppie versiersuiker
500 g botter
± 125 ml melk

Room versiersuiker en botter tot dit lig is.
Gooi koekmeel by meng goed.
Gooi melk by om mengel bietjie klam te maak (gooi net bietjie vir bietjie by, onthou om te meng tussen in) jy hoef nie al die melk te gebruik nie.
Bak op 180 C tot goudbruin.
Resep en foto: Lynette Hartzenberg