RINIE SE DEURMEKAAR POEDING
Vroulief sê sommer deurmekaar poering en dit was blerrie lekker.
Dit is gemaak van krapjale wat in die yskas was behalwe vir die pakkie jellie
4 koppies rooi fluweelkoek in blokkies gesny
1 klein boksie vla
1 pakkie jellie, aangemaak met warm water en laat stol en in blokkies gesny
½ koppie gesnyde kersies
1 koppie groenvye gesny
1 koppie ingelegde perskes gesny met sous

Pak die bestanddele in lae volgens jou keuse en na elke laag gooi jy ‘n lagie vla.
Skep ook die perske se sous oor elke laag van die koek, herhaal die lae tot bestanddele op is en skep dan die laaste bietjie vla heel bo-op en garneer met die kersies.
Resep : Rinie Louw
Foto : Gideon Louw

SUNNY SIDE UP TERT
Kors
1 Pakkie Tennis beskuitjies
4 eetlepels botter (of na smaak)

Vulsel:
250 ml Ultra Mel room
1 blikkie kondensmelk
1 bakkie fyn maaskaas
5 ml vanilje geursel
1/4 koppie suurlenoensap
15 ml gelatien
1/4 koppie lou water

Bolaag:
1 blikkie halwe appelkose
2 teelepels suiker
2 teelepels Maizena

Kors:
Rol die koekies fyn, smelt die botter en meng in die koekies in. Druk vas en sit bak in yskas.

Vulsel:
Klits die room tot styf. Voeg die kondensmelk en maaskaas by en meng.
Voeg vanilje en suurlemoensap by.
Los 15 ml gelatien in lou water op, voeg by en meng deur.
Los in yskas vir 2 ure.

Bolaag:
Dreineer appelkose se sap in ‘n pot. Voeg daarby die suiker en maizena (meng die suiker en maizena voor jy dit by roer) en kook tot helder. Roer heeltyd. Moet nie te lank kook anders is dit te styf.
Pak die appelkoos halwes bo op die vulsel en skep die stroop lepels vol bo-oor die appelkose om dit soos eiers te laat lyk.

Plaas in die yskas tot die volgende dag maar as jy dit nie kan uithou nie sal dit nog steeds lekker proe maar net nie gestol wees nie.
Resep en foto: Riana Henrico Botha

KATARZYNA’S BRIGHT AND DARK CHOCOLATE DESSERTS
Today I would like to share with you the recipe for a dessert which is neither light nor lacking in sweetness. Instead it is simple, yummy, beautiful and very chocolaty.
I prepared two versions: the first one with desiccated coconut and blueberries and the second with dark chocolate and strawberries. Choose your favorite dessert or go crazy and make your own version.
Bright dessert
Ingredients (for 2 people)
200g of white chocolate
100g of blueberries
200ml of 30% sweet cream
200ml of mascarpone cheese
2 tablespoons of desiccated coconut
Melt 150g of the white chocolate in a bain-marie. Draw six 8 cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the white chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the white chocolate and the desiccated coconut and stir thoroughly. Wash the blueberries and drain them. Put the first chocolate circles onto a plate, then a layer of the cream and a couple of blueberries and once again chocolate, cream and blueberries. Put the last chocolate circle on the top.
Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.
Dark dessert
Ingredients (for 2 people)
200g of dark chocolate
1 tablespoon of cocoa
a couple of strawberries
200ml of 30% sweet cream
200ml of mascarpone cheese
Melt 150g of the dark chocolate in a bain-marie. Draw six 8cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the dark chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the dark chocolate and the cocoa and stir thoroughly. Wash the strawberries and remove the shanks. Leave 3-4 nice bits of fruit for decoration, and cut the rest into small pieces. Put the first chocolate circles on a plate, then a layer of the cream and a couple of strawberry pieces and then once again chocolate, cream and strawberries. Put the last chocolate circle on the top. Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.
Source and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

SUENELL SE HEERLIKE MOUSSE
500 ml koue room
1 pak vanilla kits poeding
1 pak chocolate kits poeding (of enige geur wat verkies)
1 blik kondensmelk
100 ml Melk

Klits room effens.
Voeg kits poedings bietjies bietjies by.
Voeg kondensmelk by en dan Melk.
Klits tot lekker styf.
Sit voor in glase of kan gebruik word om koek te versier.
Kry so 8-10 glasies uit.
Resep en foto: Suenell Liebenberg

STRAWBERRY DESSERT WITH CHIA SEEDS
I recommend an excellent and healthy strawberry dessert with chia seeds. It is great after Sunday dinner, for afternoon tea, or, if you prepare them earlier, for an energetic, filling and yummy breakfast.
The inspiration for this dessert comes from “Smaki życia” (“Flavour of Life”) by Agnieszka Maciąg.
Ingredients (for 4 people)
300g of strawberries
300ml of milk (it may be coconut milk or whatever you prefer)
honey or maple syrup
4 tablespoons of chia seeds
fruit and peppermint leaves for decoration
Clean the strawberries and remove the shanks. Add the milk and one tablespoon of honey or maple syrup. Blend it thoroughly. Try it and if necessary add a bit more honey. Add the chia seeds, mix them in and leave in the fridge for 4-5 hours. Stir once again. Put the dessert into a small bowl and decorate with the fruit and peppermint leaves.
Source and Photo: Katarzyna Posłuszny‎
https://www.home-madepatchwork.com/

PYNAPPEL EN SUURLEMOENKAASKOEK
1 (440 g) blik pynappelstukke
1 (80 g) pynappel jellie
200 ml kookwater
250 ml room
230 g roomkaas
1 (200 g) pakkie Lemon Creams

Dreineer die inhoud van pynappelstukke en behou 150 ml van die stroop.
Los jellie in die kookwater op en voeg die 150 ml stroop by.
Laat dit afkoel en verkoel todat dit effens gestol is.
Klop die room totdat sagte punte vorm. Vou die gekoopte room en roomkaas by die jellie in.
Druk die koekies fyn en voer ‘n groot bak of klein ramekins met die helfte van die krummels uit.
Smeer die helfte van die roommengsel bo-op en pak die helfte van die pynappelstukke bo-op.
Skep die orige koekie krummels op die pynappelstukke en dan die orige roommengsel en laastens die orige pynappelstukke. Plaas in die yskas totdat dit geset het.
Bron en Foto: Petro Van Genderen

DESSERT FOR TROPICAL HEAT

Today I would like to share with you a recipe for fruit mousse with a hint of coconut. You should serve it strongly chilled. It is perfectly refreshing and supplements the micro-elements which we lose when it is hot. The sweetness of the dessert hinges on the degree of ripeness of the fruit. If you don’t have perfectly ripe, juicy fruit, you may add a bit of honey or maple syrup.

Ingredients (for 4 people):
1 big mango
1 pineapple
400g of coconut milk
2 tablespoons of lemon juice
honey or maple syrup
fruit for decoration

Clean and peel the fruit. Blend the pineapple and mango with the coconut milk and lemon juice. Add honey or maple syrup if necessary. Cool it down in the fridge for at least an hour. Decorate with the fruit before serving.
Source and Recipe: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

KATARZYNA’S RASBERRY HEDGEHOGS
This is the dessert which I prepare rather often and maybe even more often than the others. Fresh and sun-smelling raspberries arranged on a sweet chocolate mousse looked like colourful hedgehogs. I don’t know if this dish will remind everyone of hedgehogs, but the dessert will for sure be tasty for everybody.
Ingredients (for 5 people)
1 pack of chilled French pastry
200 g of raspberries
200 ml of 30% sweet cream
200 g of Mascarpone cheese
100 g of dark chocolate
2 tablespoons of milk
peppermint leaves
Heat the oven up to 190°C.

Smooth some baking pans for the small tarts with butter. Cut the French pastry into squares which fit into the baking pans and put them carefully into them. Smooth the top of the pastry with the milk and bake for 15-17 minutes. Leave to cool down.
Melt the chocolate in a bain-marie, then let it cool down a bit. Whip the cool sweet cream to make a fluffy mass. Mix it in gently with the Mascarpone cheese and chocolate. Put the chocolate mousse onto the French pastry to form small hillocks. Arrange the raspberries on top of this and decorate with the peppermint leaves.
Source and Recipe: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

CARLIEN SE GEMMERTERT
2 pakkies (200g elk) gemmerkoekies in kwarte gebreek, pak jy onderin die bak.
Los 75 ml vlapoeier op in ‘n bietjie kouewater.
Kook 2 koppies water, 1 koppie gouestroop en 1/2 teelepel fyn gemmer saam, roer die vla en 1 eletlepel botter in en roer tot dik.
Giet dit oor die koekies en maak seker al die stukkies is bedek.
Verkoel en keer uit op ‘n bord.
Versier met room en gebreekte Flake-sjokolade.
NOTA: As jy die vla meer maak, hoef jy nie stroop ook te verdubbel nie, want die vla-sous is mos al klaar soet.
Bron: Carlien Coetzee

JELLIE VLA POEDING VINNIG EN MAKLIK
2 pakke jellie
1 blik kondensmelk
Ultramel vla
Waver koekies

Maak 1 pakkie jelly aan soos normaal weg, deel in koppies en bere in yskas om te stol.
Wenk: Spoel koppie met klein bietjie water gemeng met olie.
Maak dan ‘n ander geur jellie aan met ‘n koppie ( 250 ml) warm water en roer.
Gooi dan ‘n blik kondensmelk by en roer goed. Gooi oor die ander jellie wat gestol het.
Bêre weer in yskas.
As jy sukkel om die vorm los te kry, sit die koppies vir so paar sekondes in ‘n bak met kookwater.
Nie te lank nie die jellie sal weer smelt. Ek het sommer ultramel en wafer koekies gebruik maar jy kan gebruik wat jy wil.
Bron: Ursula Mensing Peens
Foto: Ursula Mensing Peens