PLUM COMPÔTE WITH LEMON CENTED CRÉME BRÛLÉE

Jimmel dit is lekker. Seker julle gaan môre die resep kry. Plum Compôte with Lemon cented creme bruleé. Thanks Amanda, pretty good.😊

–Ingredients for Compôte:
300ml boiling water
150g caster sugar
500g plums, stones removed
2 cinnamon sticks
2 whole star anise
-Method:

Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes.
Simmer, stirring gently until sauce thickens and leave to cool slightly before using.

Lemon Scented Creme Brulee:
INGREDIENTS:
3/4 cups plus 2 tablespoons sugar
3-4 teaspoons lemon zest ( depending how strong you want the flavour)
3 cup heavy cream
6 egg yolks
DIRECTIONS:
-In a small bowl, whisk together 3/4 cup of the sugar and the lemon zest.
-In a small saucepan heat the cream over medium heat until warm. Do not allow cream to boil.
-Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool.
-Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.
-Preheat the oven to 150*C.
-When Compôte is cooled, pour +- 1-2 tablespoons each in 6 ramekins (first sprayed with spray and cook) and put in freezer just to set. (+- 5-6 min).
-In a saucepan, reheat the cream mixture until warm, making sure the mixture does not boil.
-In a mixing bowl, whisk the egg yolks lightly and then drizzle in the warm cream, whisking to combine.
-Strain the cream mixture into the ramekins with Compôte, and place in a small baking dish.
-Add enough hot water to come halfway up the sides of the ramekins.
-Bake the custards in the middle of the oven until just set, 35 to 40 minutes.
-Carefully remove the ramekins from the water bath and let cool on wire racks.
-Chill, uncovered, at least 4 hours or up to overnight.
-Preheat the broiler (oven grill) and remove the ramekins from the refrigerator for 15 to 20 minutes before proceeding.
-Sprinkle the 1 1/2 teaspoons of sugar evenly over each of the custards.
-Transfer the custards to a baking sheet and broil about 1-inch from the heat, until the sugar is caramelized, 1 to 3 minutes. ( you can use a blow torch to caramelized the custard mixture if you’ve got one).
-Serve immediately.
Recipe: Amanda Conradie (créme bruleé adapted from Emerill Lagasse)
Photo:  Elize de Kock

DENZY’S GRENADILLA JOGHURT ROOMKAAS EN JELLIE POEDING IN ‘N FLES
1 bakkie roomkaas
1 x 250ml houer Vars Room
1 pakkie Granadilla Jellie aangemaak met 1 koppie warm water en laat afkoel
2 koppies Granadilla Jogurt
1 pakkie Tennis Beskuitjies fyngemaak
1 blikkie granadilla pulp

Skep fyn gemaakte beskuit in flessies of bakkies, hou een kant.
Meng alle bestandele saam klits goed, gooi in flessies of bakkies en laat in yskas stol vir tenminste 4 ure,wanneer gestol skep granadilla pulp bo op en geniet.
Genoeg vir 4
Bron en foto: Denzel Koenana
2de Foto: Marika Tegmann

DENZY’S RASPBERRY CREAM CHEESE
500 g raspberries
1 cup plain cream cheese
1 cup condensed milk
2 tablespoons lemon juice
½ cup water
4 tablespoons sugar
1 packet Tennis biscuits, crushed

Put half the raspberries, water and sugar in a small pot and cook until water is resolve. Leave aside to cool. Mix together cream cheese, condensed milk and lemon juice in a mixer until nice and smooth. Add crushed biscuits at the bottom of cup or flessie, then cream mixture, then layer with raspberry mixture then cream mix, garnish with the rest of the fresh raspberries. Put in fridge to set for about 4 hours.
Enjoy!

Source and photo: Denzel Koenana

RASPBERRY KISSES
You can also prepare these small cookies with blackberries, wild strawberries or blueberries.
For 12 “kisses”:
75 g of dark chocolate
18 raspberries
100 g ricotta cheese
2 teaspoons of caster sugar

Melt the chocolate in a bain-marie and then harden it.
With a kitchen brush apply the melted chocolate to the insides of some small paper moulds of 4 cm. Leave them at room temperature to solidify, then put them in the fridge to cool down.
Take the cold chocolate moulds out of the paper moulds.
Set aside 12 of the most beautiful raspberries, and crush the rest with a fork.
Mix the ricotta cheese with the caster sugar.
Apply the raspberry mousse and then cheese to the chocolate moulds.
Decorate the top of the cookies with the raspberries. Cool down in the fridge for 15 minutes.
Enjoy your meal!

Source and Photo: Katarzyna Posluszny
https://www.home-madepatchwork.com/

“GEEN BAK” JODETERT
1 blik kondensmelk
100 ml suurlemoensap ( ek het minder gebruik )
1 pak Marie beskuitjies
500 ml dik , louwarm vlasous
125 ml room , styf geklits
Mend die kondensmelk en suurlemoensap.
Pak ‘n laag beskuitjies in ‘n tert bak en smeer ‘n laag vlasous oor.
Dan ‘n laag kondensmelk en weer ‘n laag beskuitjies.
Herhaal die lae en eindig met kondensmelk.
Versier dit met room en verkoel .

FOTO:  Petro van Genderen

BERRY PAVLOVA
For the pavlova
6 large free-range egg whites
350g/12oz caster sugar
1 tsp white wine vinegar
1 tsp cornflour

For the filling
600ml/20fl oz double cream
1 tsp vanilla bean paste
50g/1¾oz icing sugar, sifted
200g/7oz strawberries, hulled and quartered
300g/10½oz raspberries
200g/7oz blueberries
50g/1¾oz pomegranate seeds
a few mint leaves, to decorate (optional)
icing sugar, for dusting

Method
Preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking parchment and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring.
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.
Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut into wedges.
PHOTO: Charleen Nieuwenhuizen

LOVELY CREME BRULEE
150 van hierdie lekkker goedjies gemaak. my eie variasie.
crème brûlée
Serves 4–5
1 cup (250ml) Vanilla Milk
1 cup (250ml) Fresh Cream
1 vanilla pod, split and seeds removed (1tsp essence)
2 eggs 2 egg yolks
¹∕³ cup (75g) sugar
¼ tsp (1ml) salt
¼ cup (50g) castor sugar for topping
Preheat oven to 160°C.
Heat the cream, milk, vanilla over a low heat in a heavy-bottomed pan until almost boiling, then remove from heat.
Beat eggs, yolks, sugar and salt in a large bowl.
Whisk into the milk mixture and strain through a fine sieve, discarding the vanilla bean.
Pour the mixture into 4–5 ramekins.
Place in an ovenproof baking dish and fill the dish with water halfway up the sides of the ramekins.
Bake for approximately 30–40 minutes until just set and slightly wobbly.
Allow to cool and chill for 4–5 hours.
Topping Just before serving, sprinkle the castor sugar over the set custards.
Place under a hot grill or use a blowtorch to caramelize the sugar.
PHOTO:  Suenell Liebenberg

FRANSE ROOSTERBROOD EN KARAMELPIESANG STAPEL
Franse roosterbrood:
10 groot eiers, geklits
1/2 koppie strooisuiker
1 teelepel vanilla ekstrak
150 ml room
20 snye witbrood
olie
piesangs
botter
Karamel sous:
1 houer roomkaas
150 ml melk
1 blikkie Karamel kondensmelk
boksie vla (Ultramel)
geklopte room vir bediening
Meng eiers, room, vanilla en suiker in ‘n glasbak.
Verhit ‘n pan met bietjie olie op die stoof, doop die snye brood in die geklitsde eier en braai aan beide kante tot goudbruin. Plaas die gebraaide brood eenkant en laat afkoel.
Sny die piesangs lengtegewys in die helfte. Braai in ‘n pan met bietjie botter. Draai om en braai totdat dit gekarameliseerd en nog ferm is, plaas eenkant en laat afkoel.
Meng die roomkaas en melk tot glad, voeg die karamel kondensmelk by enklits tot ‘n gladde mengsel.
In ‘n opdienbak of oondpan, giet ‘n lagie karamelsous, pak ‘n laag van die gebraaide brood en dan ‘n laag piesangs. Herhaal die lae en eindig met piesang en dan karamelsous. Giet laastens die vla bo-oor en skud die pan ‘n bietjie om die sous goed in die gleuwe te laat sak. Plaas die bak in die yskas totdat dit lekker koud is. Bedien saam met geklopte room.
Resep en foto: Charleen Nieuwenhuizen

KRISTIE ‘S RICH CHOCOLATE MOUSSE
250 ml fresh cream
80 ml cocoa powder
60 ml castor sugar
30 ml full cream milk
2 pieces of any chocolate of your liking

Whip the fresh cream till stiff peaks form.
Fold the cocoa powder into the fresh cream.
Now add the castor sugar and the full cream milk and mix well.
Now put a big spoonful into two separate pudding bowls till its filled to the top.
Put a piece of chocolate on top of the chocolate mousse.
Put in the fridge for two to three hours and serve!
Rich and creamy and very delicious!!

Recipe and photo: Kristie Townsend

KARAMEL EN KOEKIEPOEDING

Koekielaag
1 x 200 g Pak Nutty Crust-koekies grofgekap
60 ml Klapper
60 ml Grondboontjie Neute grofgekap
1 x 397 g Blik Clover-Karamel Kondensmelk
1 x 380 g Ingedampte Melk, Koud
2,5 ml Vanieljegeursel

Karamellaag
1 x 80g-Pakkie Granadilla Jellie
5 ml Gelatien
250 ml Kookwater
5 Vars granadilla vrug

Afronding
250 ml Clover vars room
10 ml Versiersuiker, gesif
2,5 ml Vanieljegeursel

Metode
1. Koekielaag: Meng al die droë bestanddele saam en hou eenkant
2. Karamellaag: Meng die Granadilla Jellie en Gelatien saam. Voeg die kook water by en roer tot opgelos. Plaas die mengsel soland in die yskas om af te koel, maar moenie dat dit stol nie.
3. Gebruik ‘n elektriese klitser om die verkoelde ingedampte melk te klits tot dit verdubbel in volume.
4. Roer caramel kondensmelk tot glad en klits dit by die styfgeklitse ingedampte melkmengsel. Roer die vanieljegeursel deur.
5. Voeg die jelliemengsel en die vars Granadillas by die kondensmelkmengsel en meng goed.
6. Skep eetlepels vol van die gekapte koekiemengsel in ses glase of glasbakkies. Skep van die jellie en kondensmelkmegsel oor die koekies. Herhaal die lae tot al die bestanddele op is.
7. Plaas die mengsel vir 5 uur in die yskas om te stol.
8. Afronding: Klits die room, versiersuiker en vanieljegeursel tot styf.
9. Dien die poeding saam met die styfgeklitste room op.

Bron en Foto: Marika Tegmann