Category Archives: Nageregte – Koud / Desserts – Cold

TROPIESE TRIFLE / KOEKSTRUIF
4 ryp vars veselperskes (mango’s)
4 ryp kiwis
1 swiss roll
500 ml melk
60 ml vlapoeier
40 ml suiker
250 ml lemoen en mangosap
500 ml room
1 blikkie granadilla pulp Continue reading→

KOBUS SE JELLIE KAASKOEK
Jy kan die resep verdubbel as jy ‘n dikker tert, of vir meer mense moet poeding gee.
Jy kan die kaaskoek in individuele glasie maak in plaas van ‘n jellieringvorm, en opdien met styfgeklitste room en/of bessies of aarbeie
1 pakkie jellie, enige geur
125 ml kookwater
250 ml room
250 g roomkaas, by kamertemperatuur

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. Gooi die mengsel uit in ‘n jellieringvorm en laat in die yskas om te stol.
Resep geplaas: Kobus Theunissen

MERINGUE NESTS MADE WITH PAVLOVA
125 ml egg whites (4 to 5 egg whites)
250 g / 300 ml castor sugar
15 ml corn flour
7,5 ml white vinegar
7,5 ml vanilla essence (or essence flavour of choice, rose or lime works well)
To garnish when serving:
500 ml whipped cream
250 ml fruits or berries of choice
sprigs of tiny green leaves or mint
Continue reading→

SKUIMPOEDING
1 blikkie koue Ideal melk
½ koppie suiker
1 eetlepel suurlemoensap
1 pakkie jellie
½ koppie kookwater
1 teelepel gelatine (opgelos saam jellie)
kleursel – opsioneel Continue reading→

WHEAT BERRY DESSERT
I think from what I remember from SA wheat, “tasty wheat”may be smoother than the grains in this dessert? Though it has been ages for me… this may be an alternative to use?
One of our 3 sons is dating a Polish girl.
This is a Slavic wheat dessert I have learned to make:
Total Time: 2 hrs 30 mins
A simple, healthy dessert made with wheat berries and walnuts is a satisfying addition to your Christmas table spread.
½ cup whole wheat berries (whole wheat kernel – except for the hull/husk)
3 cups water
a pinch of salt
1 cup chopped walnuts
1/3 cup powdered sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup heavy cream
1 tablespoon vanilla sugar can be substituted with powdered sugar
Continue reading→

STOOFPEREN ZONDER ALCOHOL OF SAP
(Ingediënten 4 personen)
1 ½-2 kilo Gieser Wildeman Stoofperen
3 ster anijsjes
4 kaneel stokjes
100 g suiker
Zoveel water dat de stoofperen net onder water staan

Verder heb je nodig:
Ruime pan met deksel
Dunschiller
Appelboor
Warmhoud plaatje
Continue reading→

SJOKOLADE EN BAILEY’S “TRIFLE”
1 sjokolade rolkoek
1 liter sjokolade vla
1 liter vanielje vla
1 pak Tim Tams (beskuitjies)
375 ml vars room
Bailey’s likeur
klomp sjokolades van jou keuse
Continue reading→

FANTASTIC TIRAMISU
Hierdie resep is uit een van Ina Paarman se resepteboeke.
(There are many variations on this theme, but this is one of the best)
20 ml good quality coffee granules
30 ml boiling water
375 ml cream
250 g macarpone cheese
60ml sweetened condensed milk
150 g Albany dark chocolate, melted
250 sponge fingers. (About 45 biscuits)
250 ml coffee liqueur
50 g Albany dark chocolate melted Continue reading→