Category Archives: Terte – Soet / Sweet Tarts

WENDY SE “RUM AND RAISIN” TERT
Resep:  Wendy Strydom
FOOD LOVERS RECIPES
Ek het net gister ‘n rum en raisin tert gemaak – hemels.
500 ml room
2 blikkies karamel kondensmelk
12,5 ml gelatien
50 ml koue water Continue reading→

KATARZYNA’S PUMPKIN TART
Sweet beginning of the autumn – pumpkin tart
There are some products which are housewives’ allies. In my opinion, courgette, French pastry, beetroots and cheese belong to this group. I always have them in my fridge, because they allow me to prepare any dish in a crisis situation. Today they were joined by the pumpkin. Usually, I use pumpkin to make crumpets, salads or soups. Today I would like to share with you the recipe for a sweet version of a dish with pumpkin. I made it by following Jamie Oliver’s recipe.
So, I invite you to a good, because it is sweet, beginning of the autumn, with the pumpkin – the queen of the autumn vegetables – in the lead role. Continue reading→

APPEL-VULSEL (VIR TERTE OF PANNEKOEK)
4 Granny Smith appels, geskil, stronk verwyder en in wiggies gesny (of gebruik 385g blik tertappels)
100 g suiker
100 g gemengde korente, rosyntjies en lemoenskil (vrugtekoek mengsel)
5 ml fyn kaneel
3 ml fyn naeltjies
15 ml gemmerstroop
30 ml suurlemoensap Continue reading→

ZELDA’S APPLE CRUMBLE CAKE
This is a rather long process but really very delicious: It is almost an apple crumble with a type of cheesecake?
Cake:
310 ml cake flour
180 ml brown sugar
5 ml baking powder
2,5 ml cinnamon
100 g cold butter, coarsely grated
4 medium apples, peeled and thinly sliced
3 eggs
230 g plain creamed smooth cottage cheese
250 g cultured cream
125 ml tightly packed brown sugar Continue reading→

ZELDA’S LEMON MERINGUE TARTLETS
One of my secrets that I am going to share with you now – I serve this in my coffee shop (now you know why it is a secret) as individual tartlets however you can make it in a tart dish: I make a very easy lemon meringue and always get compliments:
Base, mix together:
½ packet Tennis biscuits, crushed
melted butter
Filling:
1 tin condensed milk
½ cup lemon juice
3 egg yolks
Topping:
4 egg whites
3 pinches cream of tartar
castor sugar to taste

Mix base and line bowl with it.
Mix together the condensed milk and lemon juice. Then add the egg yolks and pour onto base.
Then beat 4 egg whites until nearly stiff, add 3 pinches cream of tartar and castor sugar to taste.
Beat until stiff peaks form.
Place on top of lemon filling.
I do not bake mine I place under grill until egg whites are nicely browned.
I then switch off my stove and let cool in the stove.
Recipe and photo:  Zelda Ellis

ANDRÉ SE KARAMEL YSKASTERT
Foto en resep deur Andre Maquassa
FOOD LOVERS RECIPES
Lekker karamel yskas tert. As iemand special kom kuier. Jy kan hom twee variasies maak. Vries dit soos roomys.
Resep 1
½ pakkie Tennisbeskuitjies, fyngedruk en gesmelte botter. Druk vas in bak as kors
1 blik kondensmelk
125 g Cremora
125 ml water
250 ml room
suurlemoensap
vanilla geursel Continue reading→

AMANDA SE KARAMEL SUURLEMOEN KAASKOEK
Maak krummelkors met:
1 pakkie karamelgeur tennisbeskuitjies
60 – 80ml gesmelte botter
Druk vas in bak en sit in yskas.
Klits nou 2 eierwitte styf met ‘n halwe koppie strooisuiker
(Ek het bruinsuiker fyngemaal tot strooisuiker tekstuur)
Klits die volgende nou bymekaar: Continue reading→

BEVERLEY’S APPLE PIE
Ingredients for one double-crust 9 inch or 10 inch pie:
2 ½ cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
¾ cup unsalted butter, chilled, cut into ¼ inch cubes.
½ cup of all-vegetable shortening (8 tabelspoons) I used soft coconut oil.
6-8 tablespoons ice water. I used 6.
I just through all the ingredients into a mixer and mixed with a dough hook, then refrigerated for an hour. Continue reading→

KATARZYNA’S PLUM TART WITH ALMONDS
Due to August/September plums’ time in Poland last weekend I came back to one of my favorite recipe for Plum tart with almonds.
Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits. Continue reading→