DENZY SE KWEPERS EN VLA
Resep en foto:  Denzel Koenana
FOOD LOVERS RECIPES
6 kwepers afgskil en in stukke gesny
1 koppie suiker
2 koppies water
2 kaneelstokkies
Vla

Kook alle bestanddele behalwe vla in ‘n pot tot sag en stroop gevorm het, laat kwepers stukkies afkoel en geniet met vla.
ENJOY

VRUGTEKELKIE KAASKOEK SLAAI
1 piesang opgesny
suurlemoensap vir oorsprinkel
1/2 blik vrugtekelkie
2 eetlepels roomkaas
2 eetlepels “Cape fruit” jogurt
klein malvalekkers (opsioneel)
Plaas die piesangs in ‘n bak en sprinkel die suurlemoensap oor die piesangs. Voeg die vrugtekelkie by die piesangs en meng deur. Skep die roomkaas en joghurt in ‘n bakkie en meng tot glad.
Meng die roomkaasmengsel met die piesangmengsel.
Plaas die slaai in die yskas tot benodig.
Resep getoets en foto: Annalize Momberg

PEPPERMINT CRISP AND CARAMEL ICE-CREAM SANDWICHES
1 tin (360 g) caramel treat
1.66 liter (1 large tub) good quality Vanilla Ice-cream, you do not have to be so specific, it’s just that the tubs we buy = 1.66 liters
±150 g (1 large slab) Peppermint crisp or 2-3 small bars will also do the job, use as little or much as you like
1 packet of tennis biscuits, can use any square shaped biscuit it you cannot get tennis biscuits

Use a large bowl and cream the caramel treat with a hand whisk.
Leave the ice-cream on the counter for an hour or two, depending on the outside temperature.
It should be soft but not totally melted.
Add a 1/4 of the ice-cream to the caramel and mix through.
Continue till you have added all the ice-cream and mix till well combined.
Place the peppermint crisp in a zip lock bag and roll with a rolling pin to break it into smaller pieces.
It should still be chunky, so be careful not to overdo it and end up with a powder.
You can also just crush it by hand, but I find it less messy to do it in the bag.
Dump all the peppermint crisp pieces into your ice-cream mixture and lightly mix through.
Use a square container, I used a cake tin, but you can use any other container.
Make sure it’s the size of 3 x 3 tennis biscuits.
You can even make it 3 x 4 then you will have a slightly thinner layer of ice-cream, which will be perfectly fine.
Line your container with parchment paper.
Pour the mixture in the container and then into the freezer.
I left mine overnight, but I guess 2-3 hours will also work.
As long as it’s solid, then you’re good.
Lift out the block, turn it upside down and peel off the parchment paper.
Depending on the size used, cover the top with 3×3 of 3×4 tennis biscuits.
Turn it around, and to the same to the other side.
Make sure that both sides match up.
Use a large sharp knife and cut the Ice-cream block into sandwiches, the size of the biscuit.
Now it will go back into the freezer.

Optional:
You can melt approximately ½ to 3/4 slab or mint flavored chocolate in the microwave.
Scoop this into a zip lock bag, and cut a very small piece from the one corner, then pipe/drizzle chocolate over the top.
Return to the freezer till you’re ready to serve it to your guests.
Remember it’s ice-cream and it will melt quickly.
I saw something similar on the internet, and just made up the rest as I went along, my standard way of cooking/baking or preparing anything in the kitchen.

My own creation, Prepared, tried and tested: Esme Slabbert

MERINGUE FLOATING ON CRÈME ANGLAISE-VANILLA EGG CUSTARD
Crème Anglaise:
(vanilla egg custard)
10 eggs
125 ml sugar (add more sugar to taste later, if need be )
3 ml salt or to taste
750 ml milk
2 tablespoons vanilla extract
3 ml Maizena

Split the eggs.
In the egg yolks add the sugar, salt and vanilla essence and beat well until very foamy.
Put the milk in a double boiler and wait until lukewarm and add the egg yolk mixture to the milk. Stir while its heating but do not boil the mixture. Ideally the temperature shouldn’t exceed 75°C. The hotter it gets the thicker it will get.

Meringue:
100 ml sugar
egg white (add more sugar to taste later if need be )
2 tablespoons vanilla extract
375 ml milk, add 100 ml sugar to it

Add the sugar to the egg white and beat until stiff.
Add the Vanilla extract.
In a sauce pan heat the milk and sugar.
Scoop tablespoons full of the meringue into the milk and allow to cook for about 2 min over low heat. Flip the meringue over and do the same on the opposite side.
Pour the custard in a serving dish and scoop the cooked meringues onto the custard.

To serve:
Serve at room temperature or very cold out of the fridge.
Dish up the custard with the meringue. Sprinkle with cinnamon.
Variation 1. Add a few drops of almond essence to the custard while its heating in the double boiler.
Variation 2. Add 2 tsp or more lemon curd to the custard.
Be creative and put your own stamp and taste on the recipe.

TIP: Maizena is always a good ingredient to add to any sauce or fluid which might curdle or separate.
Have fun. And enjoy.
SOURCE – Johan De V Swanepoel

DENZY STRAWBERRY DELIGHT JELLY DESSERT
fresh strawberries
2 packets strawberry jellie
½ cup water
½ cup sugar
½ cup ideal milk
½ cup strawberry yogurt

Cut strawberries in half, cook water sugar and strawberries on medium heat until soft and water is dissolved, set aside to cool, make jelly with 1 cup hot water and one cup cold water, let it cool, when cool take half the jelly and add ideal milk and yogurt and whisk together.
Take a martini glass and add yogurt and ideal milk jelly mix in glass, put in the fridge to set, then when set, take the remaining jelly and put on the set mixer, finish off with the strawberries that’s cooled down, put back into the fridge to set garnish with a mint leave and enjoy.

Source and photo: Denzy Koenana

DENZY’S STEWED GUAVAS
20 guavas, peeled and cut in halve
1 cup sugar
3 cinnamon sticks
½ cup lemon juice
½ cup water

Place all the ingredients in a pot, simmer for about 20 – 30 minutes.
Let it cool and enjoy it with melted vanilla ice-cream.
Recipe and photo:  Denzel Koenana

JEANETTE SE SJOKOLADE MOUSSE
150 g donker sjokolade
3 eiers, geskei
½ koppie suiker
500 ml room

Smelt die sjokolade oor kookwater of in die mikrogolf en laat effens afkoel.
Klits die eiergele en suiker baie goed tot lig van kleur (klits dit oor ‘n bakkie kookwater).
Klits die eierwitte styf. Voeg die sjokolade by die eiergele en meng.
Voeg eierwitte by en roer liggies.
Klits die helfte van die room styf en vou in.
Plaas in yskas.
Klits die oorblywende room styf en skep bo-op net voor opdiening.
(My eie saamgeflansde resep) – Jeanette Martins

APPLE PIES IN THE SNACKWICH

Prepare Apples how you like them – I cooked mine in sugar and butter caramel that I made. If you would like you could add raisins and cinnamon as well – it all depends on what your family likes. Once done, leave the apples to cool. Make sure that your pastry is cut to the size of your snackwich machine. Heat the machine up, place one sheet of pastry on the bottom – add the apples, cover and toast until one. Dust with Icing Sugar and serve with custard or cream or whipped cream – this is really a “Just make it how you like it” recipe
NOTE:   Mens kan sommer enige ding daar in insit – aarbeie, swartbessies – laat julle verbeelding op hol raak

PHOTO AND RECIPE:  Annatjie Heydenrych

MAKLIKE ROOMYS-KOEK
Neem ronde bak, vul in met cling film,
Sny swiss rolls in 1 cm skywe en plaas in bak – vul kante of gate ook met oorblywende rolls
Smeer met sjokoladesous of likeur.
Neem gesmelte roomys, gooi binne-in
Plaas in vrieskas tot gestol. Haal uit,draai om op opdien bord, ontvorm en daar is dit.
Een koek wat jy nie kan weer staan nie.

RESEP EN FOTO: Lize-lotte Costandius

RYK-MAAR-LEKKER-TERT
Ek het gistermiddag gou die tert aanmekaargeslaan en mense, dis gevaarlik lekker – Not for the faint-hearted
BESTANDDELE
1 pak tennisbeskuitjies
1 blikkie karamel
350ml vars room
180g heulneut-sjokolade (groot slab)
60g donker bak-sjokolade (so derde van groot slab)
50ml suurlemoensap
MAAK NOU SO
Klits 250ml room sommer lekker styf
Meng die karamel en suurlemoensap in ‘n mengbak tot dit glad is en voeg styfgeklopte room daarby in
Smelt die sjokolade en ander 100ml room in mikrogolf tot loperig
Pak laag beskuitjies onder in jou glasbak (Ek het ‘n tertbak gebruik waar 3 x 3 tennisbeskuitjies lekker inpas)
Skep helfte van karamelroom-beslag bo op beskuitjies, gooi so helfte van die sjokolade-ganache oral oor en herhaal die hele proses nog ‘n keer
Plaas in yskas en laat stol (hy stol nogal lekker vinnig) Dit behoort binne 2 ure gereed te wees om te eet smile emoticon
Geniet!!
RESEP EN FOTOS: Sonja Young