Category Archives: Nageregte – Koud / Desserts – Cold

STRAWBERRY PRETZEL DESSERT
Recipe : Mary Wermers Larter
FOOD LOVERS RECIPES
1 ½ cups crushed pretzels
½ cup margarine
½ cup sugar
Filling:
¾ cup sugar
200 g plain cream cheese
250 ml fresh cream, whipped
Topping:
4 boxes strawberry jelly
4 cups boiling water
400 – 500 g fresh strawberries, sliced Continue reading→

APPELVLA KOEKSISTER
2 appels, fyn gekook
2 velle skilferkors
dik vla, goed afgekoel (melk suiker vlapoeier)

Plaas 2 velle deeg bo op mekaar druk kante liggies vas Sny in twee ewe groot dele. Sit ‘n ry appelstukkies lengte gewys op deeg. Skep nou afgekoelde dik vla bo oor. Rol op soos ‘n wors. Doen dieselfde met oorblywende stuk deeg. Vleg nou altwee deeg worse tesame
Bak by 200°C vir 20 min.
Resep en foto deur Brunhilda Venter

CREMORA TART TRIFLE
Serves 8-10
1 packet strawberry jelly
250 g Cremora
250 ml ice-cold water
1 tin condensed milk
180 ml lemon juice
1 Swiss roll
150 ml sherry
500 ml thick custard
200 g strawberries
15 fresh cherries
Continue reading→

HEERLIKE PAVLOVA
1 eierwit (ekstra groot eier)
250 ml strooisuiker
15 ml wit asyn
30 ml kookwater
2 ml bakpoeier

Voorverhit oond na 100°C.
Klits alles behalwe bakpoeier met elektriese klitser saam tot meringue styf en blink. Vou bakpoeier dan liggies in. Plaas waspapier op bakplaat en smeer met botter of spray en cook.
Spuit meringue mengsel daarop in vorm soos verlang. Bak vir so een en n half uur lank en laat afkoel in oond. Klits room styf vir vulsel en versier met vars vrugte soos verkies.
Ek het die resep dubbel aangemaak vir die pavlova.
Resep geplaas deur Charlene Scheepers
Foto: Charlene Scheepers

SWIFT HOMEMADE NAPOLEON
Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I’m alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.
Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen. Continue reading→

BICOLOUR DESERT WITH SEMOLINA
Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don’t fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty. Continue reading→

PYNAPPEL POEDING IDEES
Sondag special. Ek het ‘n groot pynappel gehad wat begin oorryp word. Toe kook ek dit op met bietjie suiker en maak dik met vlapoeier. Stuur toe my man winkels toe vir ‘n flan dop en die kom terug met ‘n sjokalade spons. Toe druk ek maar sirkels uit en pak lae sponskoek met nachtmusik, room en pynappel mengsels en herhaal.
Foto en resep deur Carla Botha
Tersia Loots
My ma het ook altyd die pynappel so gekook en dit net laat stol, dan het ons dit met roomys geëet. Dit was “many moon’s ago”.

ANINA SE GUNSTELING VRUGTEJELLIE
Hier is my kinderdae gunsteling Sondag middag poeding
2 blikkies ingelegde vrugte (guavas / perskes / pynappel of vrugteslaai werk lekker)
1 blikkie kondensmelk
2 pakkies jellie (enige geur van jou keuse)
250 ml kookwater
Meng albei pakkies jellie met kookwater en roer tot opgelos. In ‘n ander bak, meng ingelegde vrugte en stroop (indien dit perskes, guavas of pynappel is, sny in kleiner stukkies), en kondensmelk goed deur. Voeg nou die jellie by en roer deur. Plaas in yskas vir 2 ure (roer na 30 min deur sodat vrugte nie afsak nie). Dien op saam met styfgeklopte room of roomys.
Foto en resep deur Anina Kotze

ORANGE CREME BRULEE WITH MILLET GROATS
One of our friends said recently that he doesn’t cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes.
Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That’s why we love crème brûlée, don’t we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect. Continue reading→