MEYER SE GRANADILLA YSKASTERT
Resep getoets en foto: Meyer Combrinck
FOOD LOVERS RECIPES
1 pakkie jellie, aangemaak met 250 ml kookwater, effens afkoel
1 blikkie granadilla pulp
1 blik kondensmelk
1 pak Tennis beskuitjies (ek het kaneel geur gebruik)
Opsioneel bygevoeg:
sap van 1 ½ suurlemoen
100 ml klapper
3 repe suurlemoenskil (afgeskil met aartappelskiller) en in fyn repies gesny

Meng al die bestanddele saam behalwe die beskuitjies, en laat staan so ongeveer 15 – 20 min.
Pak die beskuitjies onder in ‘n tertbak en giet die helfte van die vulsel oor die koekies.
Pak weer ‘n laag koekies en giet die 2de helfte vulsel oor die koekies.
Garneer met ‘n paar repies suurlemoenskil bo-op die vulsel.
Plaas die tert in die yskas totdat dit gestol is.

CUPPACHINO PAVLOVA
Serves: 8 – 10
250 g caster sugar
4 teaspoons instant espresso powder (not instant coffee granules)
4 large egg whites
1 pinch of salt
2 teaspoons cornflour
1 teaspoon white wine vinegar
300 ml double cream
1 teaspoon cocoa powder

Preheat the oven to 180°C/gas mark 4/350°F.
Line a flat oven sheet with baking parchment and, using a 23 cm/9-inch cake tin, draw a circle on it.
Mix the sugar with the instant espresso powder in a small bowl and set aside.
In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks.
Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
Put it in the oven and immediately turn down to 150°C/gas mark 3/300°F and cook for an hour.
Switch off the oven and leave inside until cool.
Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.
Whip the double cream until thick but soft and spread delicately over the top of the meringue.
With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

Photo:  Reon Conradie

Nota:   Ekt dit dubbel aangemaak en op die eerste pavlova room en gekapte pekanneute gesit en toe die ander een bo op met room en sjokolade oor gerasper.

AMINA’S CUSTARD BURFEE

1 litre milk
155 g Nestle dessert cream
1 tin condensed milk
3 heaped tablespoons Klim
1 heaped tablespoon custard powder
1 tsp falooda powder

Boil milk with Klim, custard and falooda powder. Add Nestle cream and condensed milk. Stir well. Remove from stove and allow to cool in pot for 5 minutes. Set in bowls or moulds and decorate as desire.

Recipe and photo:  Amina wackie shaikh

ESPRESSO AND CAPPUCINO JELLIES SET PANNACOTTA
For the jellies
300 mls of espresso coffee
300 mls of cappuccino
20 grms of gelatine for each jelly or 3 leaves of gelatine
Sugar to taste
Method
Add the sugar to the espresso and the cappuccino in 2 separate bowl. Keep the coffees as 2 separate coffees so that you have the black of the espresso and the café au lait of the cappuccino.
Add sugar to your taste
Add the gelatine to the hot coffee and mix thourghly. If using leaf gelatine soak the gelatine in cold waters until soft, then add to the hot liquid.
Set the jellies is 2 separate shallow dishes, I use take away containers .
Set in the fridge until firm

Once firm cut into squares. And mist the 2 coffees gently together.
I used a Tupperware jelly mould, if you don’t have one you could us a loaf tin lined with glad wrap.

Panna Cotta

3 leaves of gelatine
300mls of pouring cream
300 mls of milk
80 grms of castor sugar
1 vanilla pod, or 1 ½ teaspoons of vanilla extract

Bring the milk and cream with the vanilla pod and the sugar to the boil, stir for about 1 minute. Remove from the heat and stir in the gelatine leaves which have been soaked in some cold water.
Stir until the gelatine is dissolved. Strain and chill over ice.

When the panna cotta has cooled pour this into the mould with the coffee and cappuccino jellies. Make sure the panna cotta is cold otherwise it will dissolves your jellies.
Set in the fridge overnight.

Unmould when you are ready to serve

RECIPE AND PHOTO: Enrica Cugno Swanepoel

NELLA SE SKUIMPIES (MERINGUES)
Hierdie een is n TREFFER…Ek maak dit gereeld.
Ek gee enkel beslag…jy kan (vermeerder soos nodig) maar glo my….hy maak heelwat…
1 groot eierwit
1 koppie strooisuiker
30 ml kookwater
15 ml asyn
2 ml bakpoeier
Gooi alles (behalwe bakpoeier) in mengak…klits totdat stywe punte vorm…..onthou…hy lyk taai…..vou bakpoeier en kleursel met metaal lepel in….. Spuit ‘n oond pan met  Spray and Cook en voer uit met bak papaier.  gebruik versierspuit om vorms te maak of skep op bakpapier soos verskies, … groot of klein skuimpies….onthou…..dit rys omtrent 2x die grootte…bak 1 en half uur op 100 grade C.  Jy kan wanneer die lug baie vogtig is dit in die oond laat afkoel.

BRON: Nella Rossouw
FOTO rn aangepas deur Rina Kleinhans

DENZY’S CAPPUCCINO CARAMEL AND CREAM COFFEE CAKE / DESSERT
Recipe and photo: Denzel Koenana
5 eggs seperated
1 cup sugar
1 cup oil
2 cups cake flour
3 teaspoons baking powder
4 tablespoons cocoa powder
pinch salt
2 teaspoons vanilla essence
2 cups water
4 tablespoons coffee
Mix together egg yolks and sugar with mixer until nice and creamy, add oil and all dry ingredients with 2 teaspoons vanilla and mix well. Mix egg whites into a meringue and fold into cake mix.  Bake in a preheated oven at 180ºC for about 30 mins.
In a sauce pan add sugar, water, coffee and 2 teaspoons vanilla essence, stir and let it cook for 5 to 10 mins. Make holes into cake when out of the oven and pour sauce of cake / pudding, when cool down decorate with cappuccino caramel and cream.

FIONA’S STICKY DATE PUDDING
200 g pitted dried dates, roughly chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
60 g butter, softened
1/2 cup caster sugar
2 eggs
1 1/3 cups self-raising flour

Preheat oven to 180°C/160°C fan-forced. Grease a 6 cm-deep, 18 cm (base) round cake pan. Line base with baking paper.
Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.
Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.

1½ cups (375 ml) milk
7 egg yolks
1 cup white sugar
3 tablespoons water
1 1/4 pouring cream
1 teaspoon fine sea salt

Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer.
Meanwhile beat egg yolks until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside.
Combine sugar and water in a saucepan and stir over low heat until the sugar has softened and started to dissolve. Increase heat to a medium-high heat, brush down sides of saucepan to dissolve any sugar crystals and cook without stirring until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream. Note: Mixture may splatter at this stage.
Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon.
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn.
Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

Recipe and photo: Fiona Thomas

MAKLIKE EN VINNIGE ROMANY CREAM POEDING

Romans creams in kleiner stukke gebreek in bak…gooi bietjie choc liquerlaag oor.
Klits 3 bakkies room met blik karamel…gooi lagie oor.
Pak paar rolos bo op en krummel crunchies en herhaal resep tot laaste laag.
Krummel crunchies oor en pak patroon met tumbles.

BRON EN FOTOS : LINDIE BADENHORST

WHAT TO DO WITH LEFTOVER FRUIT CAKE

Fruitcake Bread Pudding:
Almost any leftover bread can be made into a bread pudding, and fruitcake is no exception. The fruitcake sits overnight in an egg and milk mixture then gets baked into a pudding. And, while this recipe doesn’t call for it, I imagine that fruitcake bread pudding would be good with a whiskey sauce on top of it.

Fruitcake Ice Cream: Leftover fruitcake and roasted blanched almonds are mixed into softened, store-bought vanilla ice cream.

Fruitcake Brulee with Caramelized Blood Oranges: An interesting use of leftover fruitcake — here it gets diced up and added to crème brulee.

Fruitcake Pops: Crumble up that fruitcake, mix with some frosting to bind it together, and turn it into chocolate-covered cake pops.

Fruitcake Trifle: Cubes of fruitcake are drizzled with apricot brandy and layered with a homemade custard, pecans and whipped cream.

Chocolate Fondue: Cut the fruitcake into cubes for a chocolate fondue dipper.

Fruitcake French Toast: Dipped in eggnog instead of milk, this recipe uses up to holiday leftovers.

DENZY’S PEACHES AND JELLY DESSERT
1 can peaches, chopped
750 g Cape fruit yogurt
2 packets orange jelly
½ cup condense milk
fresh mint for garnish

Mix both packets of jelly with 2 cups of hot water and 2 cups cold water. Let it cool and and pour half the jelly in glasses to created bottom layer, put in fridge to set. Mix condense milk with the other half of the jelly and pour over set jelly to created middle layer. Put back in fridge to set. Mix chopped peaches and yogurt together and dish into glasses to created the top layer. Finish with a slice of peaches and mint leave. ENJOY!
Recipe and photo: Denzel Koenana