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, slicedMelt the margarine and mix with the crushed pretzels and sugar. Pat the mixture in a 9” by 13” cake pan and bake in the oven for 8 – 10 minutes at 180ºC.
For the filling, mix the sugar, cream cheese and whipped cream together. Spread this mixture over the cooled pretzel crust and place in the fridge to chill.
For the topping, mix the jelly with the boiling water and let it cool a bit. Add the sliced strawberries to the jelly and let this mixture chill until it starts to thicken. Pour the jelly mixture over the cream layer and place the tart in the fridge to chill. This is the best pudding. Serves 15 people.
Note: Even better with raspberries, frozen ones are fine.

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

Prepare the jelly as per the instructions on the packet and allow this to set. Place the Cremora in a bowl and add the ice water. Whisk this well then add the condensed milk and continue to whisk until smooth. Add the lemon juice – just a little bit at a time until all the juice has been mixed in and the mixture has thickened. Place the bowl in a refrigerator for 30 minutes. Cut the Swiss roll into thin slices and layer this in a pudding bowl. Sprinkle with sherry. Spoon half of the Cremora tart mixture over this. Then pack another layer of cake and sprinkle with some more sherry. Add sliced strawberries on top of the cake. Spoon the custard over. Add a last layer of cake and sprinkle with sherry. Now scoop the remaining Cremora tart mixture over. Loosen the jelly with a spoon and spread this over the top of your trifle. Finish with fresh cherries.
Recipe posted by Madeleine Potgieter

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.

(for 9 napoleons)
1 pack of chilled French pastry
500 ml of milk
6 tablespoons of sugar
1 packet of powdered blancmange
50 g of butter
2 egg yolks
1 teaspoon of vanilla essence
1 tablespoons of potato flour
2 tablespoons of flour
castor sugar

Heat the oven up to 180ºC. Cover a baking tray with some baking paper. Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
Now prepare the crème. Boil 400 ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
Recipe posted by Katarzyna Posłuszny
Photo: Katarzyna Posluszny
https://www.home-madepatchwork.com/

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.
(for 4 people)
Vanilla layer
50 g of semolina
400 ml of milk
3 tablespoons of brown sugar
1 teaspoon of vanilla essence
cocoa layer
50 g of semolina
400 ml of milk
3 tablespoons of brown sugar
2 tablespoons of cocoa
fruit mousse
200 g of blueberries
1 tablespoon of brown sugar
pinch of cinnamon
1 tablespoon of lemon juice

First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.
Recipe and photo Katarzyna Posłuszny
https://www.home-madepatchwork.com/

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

ELSABIE SE SWARTWOUD KOEKSTRUIF
Ek gebruik my kookwater olie koek resep (oondpan) vir die sjokolade koek gedeelte en sny in blokkies in die pan wanneer heeltemal afgekoel. (http://www.foodloversrecipes.com/…/elsabie-se-swartwoudkoek/)
Jy benodig die volgende bestandele (pas aan vir die inhoud van jou glasbak, my glas bak is Consol se Savona “large bowl”):
3 pakkies donkerrooi jellie (kon nie moerbei jellie kry toe gebruik ek kersie jellie wat ek donker pers gemaak het met paar druppels blou voedsel kleursel)
2 blikkies ontpitte swart kersies
Strooisuiker na smaak
50 ml koue water
50 ml Maizena-mielieblom
Kirsch kersie likeur (Ek het altyd ‘n bottel in die kas want ek gebruik dit op my vrugtekoeke sodra hulle uit die oond kom)
1 liter vars room
1 blik kondensmelk
75 ml suurlemoensap
Maak eerste die jellie aan volgens die aanwysings op pakkie en kleur met paar druppels blou kleursel tot donker pers. Sit in yskas om te stol. Ek doen dit gewoonlik die dag voor die tyd.
Volgende gooi die blikkies kersies met hulle sousie in kastrol en verhit tot amper kookpunt terwyl jy die water en Maizena meng. Roer die Maizena mengsel by die kersies in tot dit begin kook en verdik. Gooi strooisuiker by na smaak en gooi die mengsel in bak om af te koel voor gebruik word.
Meng die suurlemoensap by kondensmelk in tot glad. Gooi 500ml van die koue room in bak en klits tot begin dik word. Vou die kondensmelk en suurlemoensap by die room in tot goed gemeng.
Begin jou koekstruif pak met blokkies sjokolade koek onder op bodem. Maak nou die blokkies nat met die kirsch (ek gooi dit in houertjie met spuit soos die outydse plastiese tamatiesous houertjies). Skep nou van die afgekoelde kersie mengsel oor en dan lepeltjies jellie. Maak die laag klaar met ‘n paar lepels van die kondensmelk room. Herhaal tot by die laaste laag jellie. Afhangend van hoe groot jou bak is kan jou kondensmelk room dalk reeds alles opgebruik wees soos myne was. Ek het net die laaste 500ml room geklits en bo-oor geskep. Versier met sjokolade vermicelli of gerasperde sjokolade.
Sit in yskas oornag sodat die koek blokkies goed nat kan word en die geure ontwikkel. Hierdie koekstruif smaak beter hoe langer dit staan.
NS: ek het klein blink balletjies teen die kant van die bak gesit as versiering. Dit kan in elke laag gesien
word.
Resep geplaas deur Elsabie Templeton
Foto: Elsabie Templeton

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.
Ingredients (for 4 people)
crème brûlée
100 g of dry millet groats
350 ml of almond milk
1 teaspoon of vanilla essence
2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust)
juice and skin from one orange
confiture:
150 g of fresh cranberries
juice and peel from one orange
4 tablespoons of brown sugar
Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.
Photo by Katarzyna Posłuszny
https://www.home-madepatchwork.com/