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
rosyntjies na smaak, vooraf geweek in bietjie kookwater
rum geursel

Klop die room styf en voeg die blikkies karamel kondensmelk by.
Week die gelatien in die koue water, smelt oor kookwater en voeg ook by.
Voeg die rosyntjies by asook die rum geursel. (ek kon nêrens kry en het 15 ml rum bygesit)
Meng goed deur en giet in tertbak en plaas in yskas om te stol.
Proe nes rum en raisin roomys.

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. This shortbread tart with a creamy pumpkin stuffing has a beautiful autumnal colour and a slight taste of caramel. It should really be a decoration for the Sunday table and is an interesting proposal for a Halloween party.
Ingredients (25cm cake tin)
dough
200g of flour
35g of caster sugar
100g of butter
1 egg
1 tablespoon of milk
pumpkin stuffing
400g of peeled pumpkin
400ml of milk
150g of brown sugar
1 teaspoon of vanilla essence
2 eggs
Mix together the flour and sugar. Cut up the butter add it to the mixture and mash it with a fork until you have the consistency of wet sand. Add the egg and milk and quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour. Smooth the cake tin with butter and sprinkle with breadcrumbs. Cover a cake tin with the dough, and leave in the fridge for half an hour.
Cut up the pumpkin. Put the milk, sugar, vanilla essence and pumpkin into a pan. Boil until the pumpkin is soft. Blend it and leave to cool down.
Heat the oven up to 180C. Cover the dough with some baking paper, weigh it down with ceramic balls and bake for 12 minutes. Remove the paper and balls and bake for another 12-15 minutes. Take out the cake from the oven. Turn down the heat to 160C.
Add the eggs to the pumpkin and stir. Put the stuffing onto the cake. Bake for 40-45 minutes.
Enjoy your meal!
Recipe and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

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
100 ml kookwater met Earl Grey teesakkie, maak medium sterkte tee (rooibos of heuningbos sal ook werk)

Sit alles in kastrol bring tot by kookpunt en prut dan tot die appels sag en die droë vrugte uitgeswel is. As daar nog vloeistof is, kook tot dit feitlik droog is of behou dit indien verkies.
Ek maak bietjie mielieblom aan in 100 ml water en roer deur terwyl dit prut tot die vloeistof verdik en deurskynend en gaar is. Dan is daar lekker sousie by die appels.
Resep en foto: Elsabie Templeton

ZELDA’S EASY CHEESECAKE
250 ml cream,
1 x cottage cheese smooth,
1 tin condensed milk,
1 packet instant pudding (die butterscotch of caramel vir my is die lekkerste maar jy kan enige geur gebruik),
1 packet tennis biscuits
80ml butter melted

Place crushed tennis biscuits mixed with melted butter in bottom of bowl.
Beat cream until stiff, add cottage cheese and condensed milk, add instant pudding powder.
Pour on top of biscuit base and put in fridge.
Tried and tested so can really recommend.
I do them as individual tarts however can be made as one big tart.
Note:  ek noem dit sommer Easy cheesecake (as ek dit met butterscotch instant pudding maak dan is dit Butterscotch cheesecake ens.) Caramel cheesecake, Blueberry cheesecake ens. Hoop dit maak sin. Die prentjie is Butterscotch!
Photo and recipe:  Zelda Ellis –  Die een is regtig waar vinnig en baie baie baie lekker!

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
5 ml vanilla essence
Pinch of salt
Crumble:
250 ml cake flour
160 ml brown sugar
2,5 ml cinnamon
Pinch salt
60 ml melted butter
Cake:
Combine flour, sugar, baking powder and cinnamon. Rub butter into the flour, Grease a 20 cm spring foam pan. Spoon two thirds of the mixture into the pan. Shake the pan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover with the remaining flour mixture. Do not press down. Bake in pre heated oven at 180º C for 20 minutes.
Meanwhile beat eggs, cottage cheese, cream, brown sugar, vanilla and salt together. Pour over baked apple mixture and bake for further 20 minutes.
Crumble:
Mix flour, brown sugar, cinnamon, salt and melted butter for the crumble together. Mix to form big crumbs. Scatter over cake, piling it slightly higher in the middle. Bake for further 20 minutes. Leave to cool. Run a knife along the edge to loosen. Turn out carefully.
Recipe posted by Zelda Ellis
Photo: Zelda Ellis

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

Klits die room styf en voeg Cremora opgelos in water by. Hou aan klits en voeg vanilla by.
Meng 1 suurlemoen se sap met kondensmelk en klop styf.
Voeg alles saam en klop tot dik.
Skep in bak op die kors en vries.
Heerlik!!
Resep 2
Gebruik karamel kondensmelk.
Los die suurlemoensap en gebruik dieselfde metode. Rasper peppermint choccie oor en enjoy!

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:
1 blikkie kondensmelk
1/2 blikkie karamel kondensmelk
1 houer roomkaas
60 ml suurlemoensap
2 Eiergele
Giet in koekiekors.
Smeer eierwit meringue bo-oor.
Bak op 180° vir so 10 – 15 minute tot meringue mooi bruin is.
Resep en foto: Amanda Struwig

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.
I cut up 6 apples into slices, peeled first. Place into a pot and added some water.
¼ cup white sugar and 1/4 cup brown sugar.
1 teaspoon cinnamon and a sprinkle of nutmeg.
Simmer for 5 minutes. Then add 2 teaspoons cornflour mixed with some cold water.
Cook for another 5 minutes. I added a bit more brown sugar (2 teaspoons). Cool slightly.
I devided pastry in half, rolled out one half and placed in the greased pie dish. Then with a slotted spoon dish in the apples mixture. Then spoon a little sauce over. Roll out the other half of pastry, cover apples and make sure there is a hole for steam to escape. Bake at 180 ºC for 15 min. Remove and cover the edge all round with foil, shiny side on the outside. Bake for another 15 minutes, turning every 5 minutes.
Note:  I brushed on some egg mixed with a little water then sprinkled sugar over.

Recipe and picture:  Beverley Sparrow O’Flynn

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.
Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That’s why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
I don’t like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
Dough:
250 g Flour
half a teaspoon of baking powder
8 g Vanilla sugar
3 tablespoons of Sugar
150 ml of 18% Cream
150 g of Butter
Filling:
600g of Plums
1 Egg white
3 tablespoons of Minced almonds
2 tablespoons of Brown sugar
200g of Plum stew
1 teaspoon of Cinnamon
Crumble topping:
50g of Butter
3-4 tablespoons of Flour
3 tablespoons of Brown sugar
8g of Vanilla sugar
1 Egg yolk
Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
Heat the oven up to 200º. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don’t turn off the oven.
Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
Enjoy the cake:)
Recipe and Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/