TIRAMISU ALA JILL-NITA
36 finger biscuits
5 eggs seperated
small cup of sugar
500 g mascarpone
cup of strong coffee
¼ cup of mandorla with it
Blend sugar and egg yellow until nice and smooth add the mascarpone and mix well. Seperately beat egg white until stiff and add to cream mixture. Dip only the bottem of the finger biscuits in coffee mixture. You can do two layers and leave it overnight in the fridge to set. When set the following day sif some coco powder on top.

Photo 2 – small portions

SOURCE/PHOTO: Jill-nita Wenger

YOGURT AND FRUIT JELLY
Serves: 4
1 pk – 80g Sugar free jelly powder,
1 small – 90g Banana, peeled and cut into pieces,
1 cup – 150g Pawpaw, cubed,
1 cup – 250ml Fat free plain yoghurt,
2 meduim – 110g Kiwifruit, sliced,
1 tin – 30g Granadilla pulp, 
Cooking instructions
Prepare jelly according to the packet instructions and leave to cool.
Liquidise the banana and pawpaw for a few seconds.
In a large bowl, mix together the yoghurt, jelly and fruit purée.
Divide the jelly mixture into serving glasses, approximately 200ml in each glass.
Cover and refrigerate overnight.
Just before serving, garnish each jelly glass with two slices of kiwifruit and one teaspoon of Granadilla pulp

3 KITSPOEDINGS NAGEREG
3 pakkies instant poedings van jou keuse
2 pakkies tenniskoekies
Whipped cream of 250 g room
Sjokolade sousMaak die pakkies poeding aan soos op die pakkie.
Skep in ‘n gesmeerde tertbak, elke kleur in ‘n laag met tenniskoekies tussen elke laag.
Laat stol in die yskas vir ‘n rukkie. As jy nie whipped cream het nie kan jy room styf klop en die poeding daarmee bedek wanner die poeding gestol is. Laaste gebruik die sjokolade sous om oor te gietom mee te versier.
Resep en foto: Eben En Natasha Swanepoel

SUSAN SE AARBEIVERRASSING
1 verkoelde blikkie Ideal melk (Evaporated milk)
1 verkoelde blikkie kondensmelk
Sap van n halwe suurlemoen
2 pakkies aarbeijellie
1 t gelatien
500g vars aarbeie

Bespuit ‘n jelliering/vorm liggies met Spray ‘n Cook.
Maak aarbeijellie en gelatien aan met slegs ½ koppie kookwater en 1 k yswater. Laat afkoel. Klits Idealmelk en suurlemoensap tot dik en skuimerig. Klits verkoelde jelliemengsel en kondensmelk by. Pak vars skoongewaste aarbeie onder in jelliering en gooi mengsel bo-oor. Laat stol in yskas en keer om.
Bedien met roomys of room.
Bron en foto: Susan Snyman La Grange

TIRAMISU ALA PENELOPE
Finger biscuits, covered with Amaretto and espresso.( you can leave out Amaretto)

Mix Mascarpone 150g
whipped Cream 200ml
and sugar  75g.

Put another layer of dipped biscuits on top of first layer of cream, cream again and dust with cocoa.
BRON – Penelope van den Heever

TIRAMISU ALA THELMA
400 g Ladyfingers
500 g Mascarpone kaas
300 ml sterk swart koffie
120 g witsuiker
4 ekstra groot eiers geskei
Kakao vir bo-oor sprinkel

Klop eiergele en suiker in groot mengbak tot lig en dik. Voeg mascarpone kaas by meng liggies tot styf.
Klop eierwitte en ‘n knippie sout in ‘n aparte bak tot sagte punte vorm, vou dan liggies by eerste mengsel in. Berei koffie in ‘n vlakbak en laat afkoel.
Doop ladyfingers vinnig in koffie een op ‘n slag en pak in ‘n tertbak teen mekaar. Bedek beskuitjies met ‘n laag vulsel dan weer beskuitjies en vulsel.
Sprinkel kakao oor en plaas in yskas vir ongeveer 4 ure voor dit bedien word.

Resep en foto: Thelma Nieuwenhuis

CARAMELIZED PEARS
4 pears, peeled, cut in half and cored
500 g caster sugar
250 g butter
pinch salt

Make a caramel from the sugar and add the pear halves and add the butter in piece by piece, stirring after each addition and making sure to coat the pears.
Cover the pot and put in the oven at 210°C for 20 minutes.

Enjoy…
Best serve warm with vanilla ice cream.

Recipe and Photo: Shane Seconds Gelderbloem

PALEO WATERMELON CAKE
1 large seedless watermelon
2 cans full fat coconut milk (left in fridge for 6 hours or more)
1/2 tsp. vanilla extract
1 Tbsp. raw honey
1 cup sliced almonds or shredded coconut
Seasonal fresh fruit (for topping)

TO MAKE THE COCONUT WHIPPED CREAM

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.

2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.

3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS OR COCONUT:

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.

2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE

1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.

2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).

3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve

Photo: Sandy Steyn Esterhuyzen

APPLE FRITTERS
1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
Glaze:
2 cups powdered sugar
1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
Photo:  Alta Gunter Van Dyk – dit is heerlik lig na n lekker bord kos

IDEES VIR PIESANG NAGEREG

Madeleine Vermeulen – Ek het hulp nodig. My dogter moet n nagereg resep opstel vir n taak vir skool. Sy mag net die volgende bestandele gebruik. Watse tipe poeding sal dit wees…? Sy mag net die bestandele gebruik ?
Aarbeijellie, piesang, mielieblom, vanieljeroomys, kakao of koffiepoeier en marie beskuitjies.

Elsabie Templeton – Onthou as jy die roomys laat smelt het jy die melk gedeelte wat jy met mielieblom bietjie kan verdik nadat jy die roomys warm gemaak het. Maak die jellie soos per instruksies, meng met die roomys mengsel, druk die piesangs fyn in ‘n moes & meng met dit en gooi in lagies tussen die marie beskuitjies in ‘n bak. Nadat dit in die yskas gestol het oornag (verkieslik) strooi bietjie kakao oor die bo-kant deur ‘n fyn siffie en bedien.

Elsje Stolk – As ek sy was sal ek dit doen :
Maak die aarbeijellie aan (soos normaal)
Druk die piesangs fyn en meng met sagte vanieljeroomys – sitbin vrieskas dat dit kan hard word. Breek die mariekoekies fyn en sit in ‘n drukkerkie dat dit soos ‘n “base” is.
Sny dan ‘n ronde stukkie van die jellie uit ek sit bo op die koekie base.
Vat dan twee lepels en maak ‘n ovaal vorm van die roomys vir bo op.

Barbara Swart – Vat n kleinerige bakkie en voer uit met clingwrap, maak die piesang fyn en meng met die saggemaakte roomys, sit in die bakkie, sit terug in die vrieskas tot dit gebruik moet word, maak die jellie aan met die helfte van die water, laat afkoel en giet n hoeveelheid oor die roomys mengsel, sit terug in die yskas. Vat n klein hoeveelheid water en suiker en bring tot kookpunt, meng die kakao en maizena saam en gooi by die stroop mengsel, kook tot dit begin verdik, pasop vir te dik dit moet oor die roomys gegooi kan word. Keer die roomys en jellie vorm uit op die opdien bordjie en gooi van die sjokolade stropie oor en versier met gekrummelde marie biscuits en aarbeie.

Lida Pieterse – Meng aarbeijelly met 250 ml water. Maak piesang baie fyn en voeg bietjie suurlemoensap by. Meng jelly wat afgekoel het en piesangmoes met sagte roomys. laat weer styf word in vrieskas. Plaas ‘n mariekoekie onder op plaat. Skep roomys bo-op – so 2 cm hoog. Plaas weer mariekoekie bo-op soos toebroodjie. Maak kante mooi gelyk met warm mes en plaas weer in vrieskas. Sif bietjiekakao oor voor bedien.

Gerrie Oosthuizen Coetzee – Maak die jellie aan met 250ml kookwater en sny die piesangs in. Laat stol. Meng die kakao met kookwater en verdik dan met die mielieblom as n sjokoladesous. bedien die jellie met die roomys en die sous