LITCHE LEKKERTE

1 blik ingedampte melk
250 ml kookwater
750 ml litchi sap
3 pakkies groen jelliepoeier

Verkoel die ingedampte melk oornag in die koelkas of vir ‘n paar uur in die vrieskas.
Maak jelliepoeier aan met die kookwater.
Voeg die litchi sap by en meng.
Laat dit afkoel tot dik, maar nie gestol nie.
Klits die ingedampte melk tot ‘n dik skuim en vou die jelliemengsel daarby in.
Verkoel tot gestol en versier soos verkies.

Ek sou graag ‘n paar tennis koekies krummels daar oor wou strooi, maar met 2 tiener ruspers in die huis, was die koekie kas natuurlik leeg.

Gillian Bredenhann

BASAAR POEDING MET IDEAL MELK
Dit is ideal melk en ysblokkies
1 blikkie ideal melk
‘n koppie ysblokkies en dan maak jy die jelly aan net met 1 koppie kook water gooi die jellie in die mixer,  dan die ideal melk en klits die hele tyd terwyl jy  die ys 1 vir een bysit tot dit styf is.

Mandy van Rooyen
Dis jellie ja en Ideal Milk!! Sit ideal melk in yskas, hoe kouer hoe beter. Vat enige geur jellie en smelt in een koppie kookwater. Laat afkoel. Kilts melk styf en klits dan die jellie by. Sit in yskas en laat stol. Vat ongeveer twee ure.

CASSATA

Serves: 10 to 12 servings

Ingredients
Pan di spagna (cake):

6 eggs, at room temperature
2/3 cup sugar
1 teaspoon grated orange or lemon peel
1 cup all-purpose flour, sifted
Sciroppo di zucchero (syrup):

3/4 cup warm water
5 tablespoons sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
3 cups Crema di Ricotta
Glassa (frosting):

1 1/2 cups confectioners’ sugar
1/2 lemon, juiced
1/2 teaspoon lemon extract
Candied fruit, for garnish
Special equipment: 9-inch spring-form pan
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.

To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.

Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.

To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.

To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.

To make the frosting: Sift half of the confectioners’ sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.

Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.

Photo: Hélène Kluge

S’MORES

Absolute naweek bederf , braaivleis poeding, oud en jonk gaan dit geniet…!!
Kan jy nog onthou…?? ……..S’mores…. Elke kind se droom koekie…!!

40 tenniskoekies – so 2 pakkies
20 wit malvalekkers
150 g donker melksjokolade – gesmelt

Verhitte oond tot 180 °C.

Le die bakplaat met bakpapier uit. Plaas helfte tenniskoekies daarop. Sit ’n malvalekker bo-op elkeen. Plaas bakplaat in die oond vir net 2 minute. Haal uit die oond.
Skep bietjie van die gesmelte sjokolade bo-oor elke malvalekker.
Maak toe met ’n tennisbekuitjie bo-op elkeen vas.
Laat effe afkoel…. geniet …!!

EGGLESS CHOCOLATE MOUSSE

100 g dark chocolate 70% cocoa
150 ml heavy (thick) cream
25 g sugar
Break the chocolate into pieces and then melt it, using just enough heat to gently melt the chocolate.

Stir the chocolate with a wooden spoon as it is melting. While the chocolate is melting, add the sugar to the cream and then whip the cream until it is foamy. Once the chocolate is melted, “fold” in the whipped cream.

Spoon the mixture into attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool.
Serve with extra whipped cream, ice cream, fresh berries, or shavings of chocolate
Photo:  Rina Kleinhans

VINGERBESKUITJIE NAGEREG

12 vingerbeskuitjies
60 ml (¼ k) brandewyn of soetwyn
1 blik (400 g) karamelkondensmelk (gekookte kondensmelk)
500 ml (2 k) mascarpone-kaas
60 ml (¼ k) droëbosbessies (cranberries)
60 ml (¼ k) fudge, gekrummel
vars kruisementblare
Deel die helfte van die beskuitjies tussen 4 – 6 diep glase en besprinkel met die helfte van die brandewyn of soetwyn.
Skep een groot lepel vol kondensmelk oor die beskuitjies gevolg deur die mascarpone.
Sprinkel van die bessies en fudge oor die mascarpone en herhaal met die res van die beskuitjies, brandewyn of soetwyn, kondensmelk, mascarpone, bessies en fudge.
Laat staan die koekstruif ’n paar minute in die yskas en garneer net voor opdiening met vars kruisementblare.
Foto: Deon Rossouw

VINNIGE PYNAPPEL EN JELLIE NAGEREG

TRIPLE CHOCOLATE MOUSSE

1x 200g white chocolate baking block, coarsely chopped
1x 200g pkt milk chocolate baking block, coarsely chopped
1x 200g pkt dark chocolate baking block, coarsely chopped

1/4 cup (60ml) cold water
5 teaspoons gelatine powder
3 x 250g pkts cream cheese, softened
1/2 cup (100g) caster sugar
300ml thickened cream (I’ve used 250ml thick cream and 50ml milk)

Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Sprinkle over the gelatine over cold water. Stir until gelatine dissolves. Place in microwave for a few seconds. Add the gelatine mixture and stir until well combined.

1.Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.

Add one-third of the cream cheese mixture to the white chocolate(1) and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.

2. Place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.

3. Place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set

BRON- Maria Liebenberg