WIT SJOKOLADE CREME BRULEE

500 ml Room
200 grm Wit Sjokolade(blokkies gebreek)
1 tsp Vanilja ekstrak
6 Eier geel (gebruik die wit vir skuimpies )
3 etlp StrooiSuiker + ekstra vir bo lag
Verhit die room en sjokelade saam die vinilja in ‘n pot tot die sjokelade gesmelt het. Bring tot net voor kookpunt (wanneer die room begin stoom) laat staan vir 10min.
Voorverhit oond tot 180C
Klits die eiergele en suiker saam tot lig en donsig.
Klits die sjokeladeroom mengsel by die eiers.
Sif deur om moontlike klonte te keer.
Gooi in Ramekins (vol maar tot bo hulle sak wel terug na gebak is)
Bak vir 30-45min tot geset maar nog “wobbly” in die middle.
Laat goed afkoel en plaas in yskas vir teminste 4ure of oornag.
Om op te dien sprinkle strooisuiker bo-op en brule met ‘n “blowtorch” of onder ‘n baie warm oond grill.
Lekker eet !!!!
Resep en foto: Suenell Liebenberg

Chocolate Pavlova with Nutella and Strawberries
Serves: 6
4 egg whites (room temp)
1 cup caster sugar
3 tsp cornflour
1 tsp white vinegar
3 tsp cocoa powder
250ml thickened cream
¼ cup Nutella (or more if you want, no judgement)
1 punnet of strawberries

Instructions
Preheat oven to 150°C and line 2 baking trays with parchment paper.
Using an electric mixer, beat egg-whites until soft peaks form.
Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
Add the cornflour, vinegar and cocoa powder and fold through.
Spoon mixture into 2 18-20cm circles. Using a palette knife, shape into a circle with high sides.
Place in the oven, reduce the heat to 120°C and cook for 45 minutes.
Then turn the oven off and allow the meringues to completely cool in the oven (at least an hour).
Using an electric mixer, beat cream until soft peaks form.
Gently transfer first layer of pavlova to a cake stand. Spread half the cream over the top, followed by half of the Nutella (microwave it for 10 seconds to help make runny).
Chop half of the strawberries into a rough dice and sprinkle on top.
Carefully put on the second layer of pavlova and repeat the cream and Nutella process. Garnish the top with halved strawberries.
To serve, a dusting of icing sugar.
Photo: Yolandi Visser‎

Perfect Creme Caramel
Creme caramel

3/4 cup(165g) caster sugar, plus 1/3 cup extra
1/2 cup(125ml) water
6 eggs
2 tspvanilla extract
300 mlcream
1 3/4 cups(430ml) milk

Preheat the oven to 160°C (140°C fan-forced).
In a medium saucepan, stir the sugar and the water over medium heat, without boiling, until sugar dissolves. Brush sides of saucepan with a wet pastry brush to remove any undissolved sugar crystals. Bring to the boil; boil uncovered, without stirring (pan can be tilted), until mixture is a deep caramel colour. Remove from heat and pour toffee into a deep 20cm round cake pan.
In a large bowl, whisk eggs, extract and extra sugar.
In a medium saucepan, combine cream and milk; bring to boil. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture through a sieve into the cake pan.
Place the cake pan in a medium baking dish; add enough boiling water to come half way up the side of the cake pan. Bake for about 40 minutes or until set. Remove cake pan from the baking dish; cool. Cover and refrigerate overnight.
Using your fingers, gently ease creme caramel away from side of pan. Place serving plate on top of creme caramel, then quickly invert. Serve with fresh strawberries, if desired.

Photo: Nerine Coetzer

OREO CHOCOLATE MOUSSE
1 Box oreos (16 oreos) Crushed in food processor or by hand
250ml Fresh Creamed whipped until stiff (or 500ml Fresh cream depending on your preference)
385g Tin of Nestle Caramel Treat
4 Tablespoons (90ml) Cocoa powder (depending on how chocolatey you want it, start with one, and adjust colour wise from then)

Mix Caramel treat into whipped cream thoroughly (no lumps)
Add Oreos and Mix through
Add Cocoa powder and mix through. Pour into serving containers or bowls, and chill for at least 2 hours. (or overnight)

Photo:  Cindy-Lee Johannes

KOUE POEDING- WEG MET DIE WIND
1 blikkie pynappels
3 pakkies pynappel jellie
3 koppies kookwater
1 blikkie Idealmelk ( 2 uur in vrieshokkie gelos word )

Kan 1 koppie klein gesnyde ingemaakte perskes ook by voeg na smaak.

Los jellie op en laat afkoel, klits goed voor dat dit stol. Klits die Idealmelk en jellie saam.
Voeg die pynappel en perskes by en laat stol.
Bedien met dun vla.

1 1/2 cups of rice flour
2L milk
3 cups of sugar
2tbs Orange blossom water or rose water

In a pot place the rice flour and milk. Stir really well then put it on the stove.
Place it on high heat stirring constantly until boiling. Once boiling, add sugar and blossom water and continue stirring. Reduce heat and allow to thicken but stay stirring. Do it for 1/2 hr. Remove from heat and serve.

Top with nuts, coconut or hundreds and thousands

Best served chilled

Photo and recipe:  Di Bo

PANNEKOEK MET MELKTERTVULSEL
Foto: Vicci Hindle
FOOD LOVERS RECIPES
Bak pannekoek van jou geliefde resep of gebruik die resep onder aan die blad.
Plaas pannekoek in die yskas om solank af te koel en maak die vulsel.
Melktert vulsel:
1 liter melk
25 g botter of margarien
¾ koppie maizena, aangemaak met ʼn klein bietjie water
¾ koppie suiker
2 eiers
knippie sout
1 teelepel vanillageursel

Sit die melk en botter of margarien in ʼn pot en verhit tot die margarien gesmelt is en alles kook.
Voeg die res van die bestanddele by en kook stadig vir 10 minute. Roer deurgaans, anders brand dit aan en maak klonte.
Skep in ʼn gesmeerde tertbak, met of sonder ʼn kors van eie keuse.
Laat melktert mengsel afkoel sodat hy dit nie so erg loperig is nie.
Plaas dan so 2-4 eetlepels melktertmengsel in die middel van die pannekoek en strooi bietjie kaneel oor.
Vou toe. “Plak” hom toe met bietjie van die melkert mengsel om hom toe te hou.
Plaas in yskas sodat die melktert mengsel kan styf word. Bedien as nagereg.

*Ek het nie vreeslike groot pannekoeke gemaak nie. Daarom mag daar dalk pannekoek of melkert vulsel oorbly.

For the pancake
1 cup cake flour
1 heaped tsp baking powder
1 tsp sugar
pinch of salt
2 small eggs
2 cups milk
sunflower oil

Sift flour, baking powder, sugar and salt into mixing bowl. Whisk the eggs with 1 cup milk and add to the dry ingredients. The batter should be quite runny, like pouring cream, so add more milk if you need to.
Let the batter rest in the fridge while you heat ½ tsp oil in a non-stick frying pan on high.
Ladle some batter into the pan and quickly swirl it around to cover the surface. After about 30 seconds bubbles will start to appear on the pancake’s surface and the batter will no longer be runny. Flip the pancake and cool for 30 seconds on the other side.
Slide the cooked pancake onto a plate.

VLA EN GEMMERKOEKIE TERT
‘n Boks klaargemaakte vla (of jy kan jou eie maak tuis)
Pick ‘n Pay se gemmerkoekies
Plaas ‘n laag koekies in ‘n tertbak en giet ‘n laag vla oor die koekies.
Herhaal die lae totdat die bak vol is.
Krummel ‘n paar gemmerkoekies en strooi die krummels op die boonste laag vla.
Plaas die tert in die yskas tot yskoud.
Nota:
Jy hoef nie net gemmerkoekies te gebruik nie, enige koekies van eie keuse sal werk.
Resep en foto:  Stephnie du Plooy

SOMER AARBEI RINGPOEDING
500 ml aarbei jogurt
2 pakkies aarbei jelly
1 pakkie gelatin
meng jelly en gelatin in 2 koppies kookwater. Laat effens afkoel en voeg jogurt by. Meng en sit in yskas oornag om te Set. Sal more foto post van finale produk. Hopenlik werk dit goed.

Foto en resep:  Nadine Nortier

RICE PUDDING TOPPED WITH CHOCOLATE AND FRUIT ON SIDE
2 liter milk
2 cups sugar
1 cup rice
600 ml cream
2 tablespoons vanilla extract or 1 vanilla bean stick
2 tablespoons orange blossom water

Put rice, cream and milk together and bring to the boil, stirring constantly.
Once boiling, add vanilla and reduce the heat and allow to boil for 1 hour, stirring every 10 min.
After 1 hour, add sugar and stir quickly.
Add orange blossom and boil for another 10 – 15 min.
Do not stop stirring once you have put the sugar in.
Serve in small boils and top with whatever you like.
Refrigerate for a few hours and serve chilled.

Recipe and picture:  Di Bo