Category Archives: Nageregte – Koud / Desserts – Cold

MILLEFEUILLE-VLA SKYWE

Ek gebruik ready made puff pastry 1 rol. Rol dit bietjie dunner uit en sny in vier stukke op photo. Ek plaas enige oond bak bo oor sodat dit nie puff nie. Na 10min se bak haal die oond bak af en bak tot dit lekker golden brown is.  Bak in oond by 180Grade C.
Pastry cream vir tussen die lae
2koppies melk kook op stoof.
2 eier geel klits met 1/2 koppie suiker,
2 eetlepels maizena,
1 eetlepel meel.
Gooi n bietjie gekookte melk by mengsel en meng goed.
Voeg by gekookte melk en roer tot dit n bietjie styf raak. Sit in yskas vir so n uur tot dit lekker koud is.
Jy kan Dan versier, ek drie layers gemaak. Sit room mengsel tussen lae.
Sif bietjie icing sugar bo oor.  Millefeuille

RESEP EN FOTO:  Jill-nita Wenger

RUGBY BRAAI AND PEPPERMINT CRISP PUDDING CAKE
150 g coconut or Tennis biscuits, finely crushed
60 g butter, melted

ICE CREAM:
250 g caramel treat
1 tsp vanilla paste (see note)
500 ml whipping cream
2 Peppermint Crisp chocolate bars (60g each), roughly chopped

GANACHE DRIZZLE:
80 g dark chocolate (70%)
60 ml cream
Continue reading→

DOROTHYS PAVLOVA
You can make this before the time, store in airtight container
Use 3 Egg whites and Icing sugar. Mix Icing sugar into the whites till you can mould it. Divide into two.
Make two circles on wax paper. Mould the egg whites on to the circles. More or less 3inches or 8 cm wide and ½ inch – 1cm thick Bake in 750Watt microwave oven for 1½ minutes.
I make these in little rounds and fill with cream and strawberries to serve as deserts. Continue reading→

EATEN MESS CREMORA TERT

Ek het vandag lus gehad om te speel en hier is my weergawe van ‘n “Eaten mess”
Gebruik die resep op die blad van Cremora tert met ‘n skop maar los die amarula uit
( https://www.foodloversrecipes.com/2015/04/cremora-tert-met-skop/ )

Voeg 2 blikkies granadilla mouse by, (die kondensmelk is ook tuisgemaak van die blad af – ( https://www.foodloversrecipes.com/2015/07/tuisgemaakte-kondensmelk-en-karamel/ ).

In een glas het ek lae gepak met tennis biskuitjies, arbei konfyt en in die ander glas het ek tuisgemaakte meringue gebruik in plaas van tennisbiskuitjies.

Resep verwerking en foto:  Ilona Turner

AMANDAS TORNADO
2 Packets of different colour Jelly (the brighter the better). More colours can be use but then adjust the quantity to 2 packets of jelly.
**Make the jelly with 1 cup boiling water and ½ cup ice water…. add 1 tsp of gelatine dissolved in 30 ml of warm water each to each colour. Chill overnight in fridge to set.
Next morning:
Spray a spiral silicone bundt pan with spray and cook and set aside.
Cut jelly into 1 cm cubes and mix colours together in one bowl. Put in fridge again to keep cold. Continue reading→

PECAN CHOCOLATE MOUSSE WITH FRESH STRAWBERRIES

INGREDIENTS
300g dark chocolate
300ml fresh cream
20g pecan nuts
1 table spoon cocoa powder
3 eggs
55g caster sugar
4 Fresh strawberries Continue reading→