FATIMA’S PAVLOVA WITH SUMMER BERRIES
4 egg whites, room temperature
2/3 cups of caster sugar
1 tablespoon of corn flour
Topping
250 ml fresh cream whipped until stiff with a tablespoon of caster sugar and a teaspoon of vanilla essence.
Summer berries

In a clean dry bowl, with electric mixer, beat the egg whites until white and frothy , while still beating add the sugar a tablespoon at a time beating all together about 8 minutes or until the meringue is silky and shiny white and stiff peaks .
Spoon or pipe any shape you like on a sheet baking pan lined with baking paper and bake in a preheated oven at 90°C for 2 hours. Remove and cool completely.
Top with whipped cream and berries and a few mint leaves
To make a Berry sauce, simply take 8 fresh raspberries, mash it through a sieve and allow all the juices to drip into a bowl, add a tablespoon of caster sugar and stir well, allow sauce to sit for 10 minutes . Pour this sauce over the Pavlova.
Delicious

SOURCE: Cape Malay Cooking with Fatima Sydow

DECONSTRUCTED BLACK FOREST TRIFLE

1 Spar chocolate brownie mix
1 Spar chocolate mousse
250 ml cream, whipped stiff
1 tin cherries (you could also use fresh but not the glacé cherries)
Cherry liqueur (or any other alcohol to soak cherries)
Slab milk chocolate

Chocolate brownie layer:
Use any chocolate brownie recipe. I used the instant chocolate brownie mix from Spar. Bake as per instructions and allow to cool

Chocolate Mousse layer:
1 packet Spar chocolate mousse – make as per directions and allow to set in fridge

Whip cream until stiff
Destone and soak cherries in alcohol for about 2 hours. When ready to assemble. Drain cherries but save liquid.

To assemble:
Use a glass bowl or individual glasses ( I will do this next time as pudding very rich)
Crumble brownie into bottom of glass. Spoon a small amount of cherry liquid over brownie and sprinkle with cherries.
Add layer of mousse.
Add layer of whipped cream.
Repeat layers until glass full. End with mousse layer. Pipe whipped cream to decorate and complete decoration with remaining cherries and shaved chocolate.

Recipe and photo posted by Jackie Paterson

MAGDA SE SMULLEKKER PAVLOVA
4 eierwitte
250 g strooisuiker (1 ¼ koppie)
2 ml wit asyn
5 ml mielieblom
1 blik Caramel Treat
2 koppies room
vars aarbeie, bloubessies en kersies

Klits eierwitte met elektriese klitser tot punte vorm.
Klits die suiker op stadige spoed by tot die mengsel styf en glanserig voorkom.
Voeg die asyn en mielieblom by en vou in met ‘n metaallepel.
Trek ‘n sirkel van 20 cm op ‘n velletjie bakpapier. Die mengsel is genoeg vir 2 skywe soos op die foto.
Bak teen 160°C vir een en ‘n half uur. Laat afkoel.
Smeer ‘n lekker laag Caramel Treat gevolg deur styfgeklopte room. Plaas tweede skyf en herhaal. Versier met vars aarbeie, bessies en kersies. Rond af met geraspeede sjokolade en mint blaartjies.
Hierdie mengsel maak ook een groot pavlova. Lig die kante effens om spasie te maak vir die vulsel.

Bron en foto: Magda Stoffberg

Nota: Rina Kleinhans –  Ek sal dit teen 120-140 bak en in die oond laat afkoel volgende keer..

CARLA-LEE’S PANNA COTTA
500 ml cream, or 250 ml milk and 250ml cream
4 tablespoons caster sugar
3 teaspoons gelatine
100bml hot water
1 large or 2 small vanilla pods

Place hot water in a small bowl, then sprinkle over the gelatine.
Stir until dissolved then set aside.
Pour cream (or cream and milk combo) into a heavy-based saucepan.
Add the caster sugar.
Split the vanilla pods then scrape out the seeds with the blade of a knife.
Add the seeds to the pan along with the pods.
Slowly bring the mixture to a gentle simmer.
Simmer for 1 minute, remove the pods then add dissolved gelatine.
Lightly grease 4 small moulds or cups with a mild vegetable oil (I use a paper towel).
Pour the hot mixture into a good pouring jug then divide between moulds.
If you don’t have moulds, use cups.
Refrigerate for at least 3 hours.

STRAWBERRY SAUCE:
1 punnet fresh raspberries
2 tablespoons caster sugar

Blitz the strawberries in the processor.
Place a sieve over a bowl.
Tip strawberry pulp into sieve and force out the juice by stirring with a spoon.
Discard seeds.
Place sauce in a jug then stir in sugar.
Refrigerate until serving.

Photo: Carla van der Merwe

LINDY SE KOEKSTRUIF
Pak rolkoek skywe onder en aan kante van die bak..
Ek sny my skywe middeldeur dan vertoon dit mooier.
Sprinkel met haselneut liqueur, gooi blokkies gestolde granaat jellie oor, sowel as gekapte walnuts, laag vla, laag geklitste room, sprinkel met fyngekapte aero sjokolade en paar bloubessies.
Herhaal met nog n laag rolkoek en res van lae
Eindig af met fyn sjokolade bo op laaste roomlaag, gekapte neute en aarbeie en bloubessies.
Heerlik en nie te soet. Die haselneut liqueur gee dit n lekker smaak.
Bron en foto: Lindy Badenhorst

MARTIE SE VINNIGE NAGEREG
Lekker vinnige nagereg!
1 blok sjokolade, gesmelt
500 ml vars room
5 eetlepels Nesquick
bietjie naghtmuziek of amarula

Klop room tot amper styf en voeg sjokolade baie stadig by terwyl jy stadig aanhoudend klits. Voeg Nesquick by en klits deur. Moet nie die room te veel klits nie, voer jou glas uit met bietjie naghtmuziek , skep room in en versier soos verkies.
Ek het eclaires gemaak, maar jy kan ook aarbeie of selfs Romany Creams gebruik.
Dis baiestes klompe lekker.

RESEP EN FOTO:  Martie Coetzee

JELLY TWIST CHEESECAKE DESERT
Just as sweet as you want desert
variation 2
1 tin condensed milk
½ cup fresh lemon juice, not the convenient type
1 tub smooth cottage cheese
1 packet cherry, rasberry or strawberry jelly or 1 packet lemon, orange, greengage jelly (I used strawberry)
1 packet ginger or tennis biscuits
melted butter or coconut oil

Beat the lemon and condensed milk together as well as the cottage cheese . Mix it well. Add the dissolved jelly (any flavor) and allow to stand a bit.
Crush the biscuits and mix with the melted butter. Put some of the crust mixture inside your moulds to seal the base and allow to set in the fridge. Pour the condensed milk mixture into the moulds or glasses. Allow to set. I just use pvc tube sprayed with spray and cook and put it in a tray.
I prefer the coconut oil in my biscuit mixture because it seals better but real butter works well too. When the condensed milk mixture has set, dissolve jelly in a cup of boiling water and allow to cool a bit and at room temperature. Add broken raspberries at this stage if you want.
Pour a bit of the jelly on top of the mixture and allow to set. To unmould, use a sharp knife to loosen the jelly part of the desert from your mould. Or just pour the jelly in the glass you serving the desert in.
Decorate with berries. Enjoy!
Photo and recipe:  Johan De V Swanepoel

JELLY TWIST DESSERT
Just an easy ” Sweet as You want desert” variation 1.
I’m not a jelly fan but when I need to come up with a quick desert for a fee people then this is it.

Variation 1:
1 tin condensed milk
½ cup freshly squeezed lemon juice, not the convenient type
1 packet cherry, raspberry or strawberry jelly
1 packet lemon, orange, greengage jelly or any flavor you prefer

Beat the lemon and condensed milk together. No need to beat the crap out if it.
Mix it well and allow to rest in the fridge to set and it will become thick after about an hour or so.
Dissolve your first jelly with a cup of boiling water and add a juice similar to the flavor of your jelly.
You can also add frozen berries to the jelly.
Pour a bit into glasses and allow to set in the fridge.
Once set then scoop some of the condensed milk and lemon mixture on top of the first layer of set jelly mixture.
Now mix you second flavor and repeat the same as you did with your first jelly.
Allow to set.
Serve just as is or with custard or cream. I prefer to serve it with berries on top.
Im going to post a variation of this with the same ingredients by adding another ingredient.

Recipe and photo:  Johan De V Swanepoel

JOHANN SE TREFFER TRIFLE
3 pakkies Jellie aangemaak en gestol.
2 Groot Bokse Vlae
1 Bakkie opgekapte aarbeie of vrugte van jou keuse.
Twee Rolkoeke
Sherry van jou keuse
In in groot bak plaas laag gesnyde rolkoek wat met sherry besprinkel is.
Klop jellie nadat dit gestol is met n vurk.
Gooi dan jellie gevolg met vrugte en dan vlae. Maak seker als is bedek met vlae.
Herhaal lae tot bak vol is.
Ek gooi vars vrugte wat in seisoen is en amandals bo oor. Al die tipe bessie vrugte werk vir my lekker. Los in yskas oornag om lekker te stol.
FOTO EN RESEP:  Johann Van Vuuren

RONEL SE PERSKE TERT

Het gevriesde deeg gevat en net laat ontdooi en op n bakplaat gesit. Nie uit gerol nie, het toe gou vla gemaak sommer die vlapoeier aangemaak en vir 5 min gekook in mikrogolf en op deeg gesmeer maar die kante oopgelos. Ek het 2 blikkies perskes mooi bo op gesit en toe kaneel suiker bo op en dit in oond gesit op 190 grade C  totdat kors reg was. Nou gaan ek net geklopte room bo op sit voor opdiening.

Bron en Foto: Ronel Muller Thoma