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

SABRINAS FAMILIE CHOCOLATE MOUSSE

My recipe is very easy given to me by a family member.

Chocolate Mousse
200gr Dark Chocolate
3 eggs separated
50gr caster sugar
300ml Fresh cream
Optional 30ml Rum

Break chocolate in a bowl over simmering water until melted.
Whisk egg whites until firm gradually add sugar until you get stiff peaks.
Whip your cream stiff.
Gradually add your beaten egg yolks to your chocolate then fold in your beaten egg whites and cream.
Decorate with crumbed Flake chocolate.

RECIPE:  Sabrina Merli

Note:  can also be served with cream on top

JELLIE KOEK-JELLY CAKE
Jelly cake made by my daughter. Very tasty!
5 verskillende soorte jellie
24 g gelatien
250 ml louwarm water
300 ml kondensmelk
300 ml dubbel room
15 ml vanilla

Maak die 5 verskillende soorte jellie elkeen aan met net die helfte van die water. Laat stol.
Sny in blokkies en plaas in ringvorm (tupperware) wat liggies met “spray n cook” gespuit is sodat dit maklik kan uitkom.
Los die gelatien op in die louwarm water.
Klits die kondensmelk, dubbel room en vanilla saam in ‘n menger. Meng die water en gelatien mengsel by.
Giet die room mengel oor die jellie blokkies en laat stol.
Om te bedien, keer uit op ‘n bord.

BRON – Edie Janse van Rensburg
1STE FOTO: Amanda Struwig
2DE FOTO: Edie Janse van Rensburg

Philnette Matthee: Of opgeloste gelatien met enige jogurt meng en oor jellie blokkies giet en laat stol.

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

Starting with the biscuit base, combine the biscuit crumbs and melted butter. Press the buttery crumbs firmly into a 20cm round spring-form cake tin.
Place the caramel and vanilla paste in a large mixing bowl. Whisk briefly to combine. Add the cream to the caramel and beat on a low speed until the cream starts to thicken. Increase the speed and whisk on high until the cream is lusciously thick.
Fold through half the peppermint crisp splinters and pour the ice cream over the base. Cover with foil and freeze overnight.

For the ganache, heat the chocolate and cream together in the microwave on high for about 40 seconds. Mix until smooth. Set aside to cool slightly.
Remove the ice cream from the freezer 10 minutes before serving. Drizzle with the ganache and scatter over the remaining peppermint crisp chocolate pieces.
Slice into wedges and serve.

Note:  Basically, vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder. It isn’t as thick as paste; it’s more the consistency of liquid glue. Most pastes contain invert sugar or corn syrup that acts as a binder
It matches vanilla extract in flavor, strength, and usage. There is no trick to using vanilla bean paste as an alternative to extract or whole beans. Measure for measure, it is the same. One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract.I
1 teaspoon of extract = 1.5 teaspoons of essence.

Photo:  Lisinda Blaauw
Note:  Made small ones and a big one so easy and absolutely divine!

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.
Sandwich together with cream and strawberries or kiwi fruit.
You can make lots of small meringues. Make it different colours and sandwich together with cream and pour chocolate sauce over
BRON – Adelaide Bear

JELLIE KAASKOEK
Hierdie reseppie is verspot maklik om te maak, en dit is heerlik lig na ‘n swaar ete van braaivleis! Jy kan die resep verdubbel as jy ‘n dikker tert, of vir meer mense moet poeding gee. As jy wil uithang kan jy die kaaskoek in individuele glasie maak in plaas van ‘n jellieringvorm, en opdien met styfgeklitste room en/of bessies of aarbeie (nie ingereken nie)
1 pakkie suikervrye jellie, enige geur
125 ml kookwater
250 ml room
250 g roomkaas, saggemaak

Los die jellie in die kookwater op. Laat afkoel. Klits die room tot styf. Klits die roomkaas tot sag. Voeg klein bietjies van die afgekoelde jellie daarby en klits goed na elke byvoeging. Vou die styfgeklitste room liggies in. Giet die mengsel uit in ‘n jellieringvorm en laat in die yskas om te stol.
Oorspronklike resep :  Die LowCarb Kombuis

Foto:  Eileen Drage-maritz
Het net my eie variasies gemaak. Verskillende geure jellie en vrugte bygesit.
Ek het die resep van die jellie kaaskoek netso gevolg en nog jellie gemaak vir onder. Dit eers laat stol en toe kaaskoek opgesit oornag in yskas en weer jellie gemaak vir bo-op. Bietjie baie werk maar dis die moeite werd.

WENKE VIR LEKKER JELLY
Liezel Van der Merwe – Hoe maak ‘n mens lekker jelly? Ek maak priesies soos die pakkie sê en dis altyd te “taai” help asb

Nastassja Zeelie – Ek gooi ‘n telepel gelatien ook by. Maak die jelly fermer. Die jelly en gelatien moet baie goed opgelos wees.

Jeanette Lombaard – Maak seker die warm water is gekook en al die jelly is goed opgelos voordat Jy die koue water bygooi

Benita Nel – Wat jy ook kan doen is om so 2 teelelepes suiker by gooi wanneer jy die warm water by jellie voeg .. Dis wat ek altyd doen

Schalk Nel – En moenie die jelly laat stol in dieselfde bak as wat jy dit meng nie. Dis wat my ma my weer geleer het.

FOTO GELEEN BY – kitchenjournaldesserts

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
( http://www.foodloversrecipes.com/2015/04/cremora-tert-met-skop/ )

Voeg 2 blikkies granadilla mouse by, (die kondensmelk is ook tuisgemaak van die blad af – ( http://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.
Mould:
Mix one packet of lemon jelly with one teaspoon of gelatine the same method as above and set aside to cool.
Whisk together one tin of cold Evaporated milk with a tablespoon of lemon juice till fluffy.
Mix together one tin of cold condensed milk, the lemon jelly with the evaporated milk mixture.
Spray your mould again with a light layer of spray and cook.
Layer the mould with your coloured jelly cubes (and fruit, optional) at the bottom.
Pour milky mixture over your jelly mixture; press a little with a spoon to make sure that all the bubbles and air pockets escape.
Immediately sit in fridge to set.
Keep mould in fridge until ready to serve.
Serve with ice cream or cream.
Tip: As a variation add fresh fruit like grapes, strawberries, peaches etc together with the bottom jelly layer.
Recipe and Photo: Amanda Conradie

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

METHOD
Melt chocolate in a double boiler till melted
Take off the heat and stir in cocoa powder and let cool
In a mixer add eggs and sugar and whisk till light and fluffy
Add the cooled chocolate and mix threw
Add the pecan nuts
Whisk cream till hard peak stage
Fold in chocolate mixture into cream
Keep in fridge till set about 3 hours

SOURCE/PHOTO: Dirk Booysen