CREMORA KOFFIE YSKASTERT
Cremora koffie yskas tert of eskom poeding:
500 g cremora met 2 koppies kookwater aangemaak en verkoel tot yskoud.
Klits tot styfwe punte vorm.
Deel in twee.
Geur 1 helfte met 1 eetlepel sterk koffiepoeier en 6 teelepel suiker wat met 1 eetlepel kookwater aan gemaak is.
Krummel ‘n paar tennisbeskuitjies onder in ‘n tertbak om ‘n dik kors te vorm.
Gebruik vulsel en pak in 4 lae eindig met wit vulsel.
Smelt sjokolade, sit 1 teelepel koffiepoeier by en versier.
Resep en foto: Roelette Spies Greyling

GRANADILLA LEMON CURD TART
Recipe: Moira Botha Dyer
FOOD LOVERS RECIPES
Short crust pastry:
300 g cake flour
30 g castor sugar
pinch of salt
200 g cold butter, cubed
2 eggs yolks
15 ml cold water (if needed)
Lemon curd:
1 medium lemon/orange, juiced (80-100ml)
115 g granadilla pulp
125 ml castor sugar
80g butter cut into small blocks
2 extra large eggs
1 extra large egg yolk
Cust – Preheat oven to 180ºC and spray a tart/flan tin or a 12 hole muffin pan with cooking spray.
Process dry ingredients in food processor before adding small blocks of butter through the chute at the top.
When it resembles breadcrumbs, add egg yolk and mix briefly until it starts to come together into a ball. If continues to look too dry, add the water but you might not need it.
Remember you are making a short crust pastry that you will press into pan rather than roll out. So if it is a little dry it will make a nice crisp tart base.
Chill briefly so that the butter can solidify again. Press about half the mixture into tart tin (share dough between 12 holes if using a muffin pan).
Press down to make a base and sides. Prick with fork & bake for 20mins until golden brown. Remove from oven and allow to cool.
Curd – Make a double boiler by taking a small pot and placing 200ml water inside. Place onto stove, set to med heat and place a larger glass bowl on top. Make sure the water does not touch base of bowl.
Place juice, pulp, sugar and butter into the bowl and stir until sugar & butter has melted. Break eggs into a bowl and beat briefly.
Add beaten eggs to cooking fruit mixture and stir well for 10 mins until thickened. The eggs will cook so you don’t need to worry about raw egg contamination. You are just cooking it slowly to prevent ending with scrambled eggs. Once the curd has thickened, remove from heat and set bowl aside to cool.
To assemble, place curd filling into cooled crust. Chill before serving.

DELICIOUS APPLE TART
SERVES 6-9
For the pastry:
4 cups cake flour
2 teaspoons baking powder
1 tablespoon salt
½ cup castor sugar
500 g very cold margarine, grated
+- ½ cup ice water

For the filling:
2 tablespoons margarine
1 cup brown sugar
¼ cup raisins
8-10 granny smith apples
5 whole cloves
pinch of nutmeg
2 teaspoons cinnamon
½ cup warm water
Extra castor sugar

Soak the raisins in the warm water for about 10minutes. Peel, core and slice the apples. Melt the butter and add the raisins, the apples, sugar, cloves, nutmeg and cinnamon.
Simmer on low heat for about 10 minutes, until the apple is soft. Remove from heat, keep covered. Let it cool COMPLETELY.
Sift the flour, baking powder, salt and castor sugar together. Crumb in the grated margarine.
Divide the mixture into 2.
Cut the ice water into one of the halves with a knife, until it STARTS to come together. Press together until it forms a stiff ball. you might need more water. Add the water little by little. Cover with Gladwrap. Let it rest in the fridge for no less than 30min.
Once rested, roll out the dough and line a baking dish. Roll out the remaining dough and cut into strips, about 2cm in width.
Once the apples are COMPLETELY cooled, mix the other half of the crumbed mixture into the apple mixture.
Scoop into the baking dish and level out. Plait the dough strips over the top.
Bake in the oven at 160º C for 20minutes. Take out and lightly sprinkle with some castor sugar. Put back in the oven and bake until lightly browned.
Remove from oven and SERVE warm.
Enjoy as is, or with some ice cream or whipped cream.
Recipe posted and photo: Marista Grobler’s

LEMON AND PEAR TARTLETS
Ingredients
2x 200ml full cream or 2cups
2 egg yellow
1/2cup sugar
3 teaspoons Maizena

4 pears pealed and cut up into pieces.
I bought the tartlet cases.
Boil cream take off heat,mix your egg yellow, sugar and maizena with a little milk. Add your mixture with cream and put back on heat ,but make sure you stir until it’s a litlle bit thick.Take off and add your lemon juice and stir well.Caramalised your pear with a little sugar in a pan.
Once your lemon mixture has cooled down you can put it into pastry cases and pear on top. Cool in fridge for 30min. I usally make it without the pear.I like to try new things. You can use a puff pastry aswell if you want to make a big tart.If you make a big tart make sure cool it more then a hour. Enjoy

Recipe and Photo: Jill-nita Wenger

HEERLIKE GRIEKSE KLAPPERTERT
LEWER 1 TERT VAN 30 CM
TERT
125 g botter
250 ml  suiker
3 eiers
500 ml  droë klapper
250 ml  koekmeel
15 ml  bakpoeier
knippie sout
250 ml melk, louwarm

STROOP
250 ml  suiker
250 ml  water
5 ml  vanieljegeursel
geklopte room vir voorsit

Voorverhit die oond tot 180 °C. Smeer ’n tertbak van 30 cm.

TERT
Verroom die botter en suiker tot lig en donsig.
Voeg die eiers by en klits goed.  Meng die louwarm melk by die mengsel.
Sif die meel, bakpoeier en sout. Voeg die klapper en meelmengsel om die beurt by die melk- en suiker mengsel.
Meng goed. Skep in die tertbak en bak 35 minute tot gaar.
STROOP
Los die suiker in die water op en bring tot kookpunt. Voeg die vanieljegeursel by en giet die warm stroop oor die warm tert wanneer dit uit die oond kom
Sit voor met geklopte room.
Ek het vir die stroop Ideal Melk gebruik in plaas van water. Baie Lekker uitgekom.
Foto: Debbie Bornman

SPICED TARTE TATIN
Serve in slices with softly whipped cream.
Ingredients
For the Pastry:
150g (5oz) plain flour
Pinch of salt
75g (3oz) butter
65g (2½oz) crème fraîche or sour cream
For the Filling:
175g (6oz) caster or granulated sugar
25g (1oz) butter
½ tblsp mixed spice
8 ripe plums, halved lengthways and stones removed
Method
Preheat the oven to 200°C (400°F), Gas mark 6.
First, make the pastry. Place the flour, salt and butter in a food processor and whiz briefly. Add two-thirds of the crème fraîche or sour cream and continue to whiz. You might add a little more, but not too much as the mixture should be just moist enough to come together.
If making by hand, rub the butter into the flour and salt until it resembles coarse breadcrumbs then, using your hands, add just enough crème fraîche or sour cream to bring it together.
With your hands, flatten out the ball of dough until it is about 2cm (¾in) thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes.
Place the sugar, butter and mixed spice together in the ovenproof frying pan. Stir together and boil, uncovered, for 5-8 minutes, until the mixture turns into a golden brown caramel. Place the plums cut-side down into the pan of syrupy caramel. Cook for 3 minutes, then remove from the heat.
Roll out the pastry to the same size as the inside diameter of the pan and place it on the plums, tucking it into the edges. Bake it in the oven for 20-25 minutes or until golden brown on top. Take out of the oven and allow to sit for 1 minute before placing a plate over the top and carefully flipping it over, holding tightly.
Serve in slices with softly whipped cream
Recipe: Rachel Allen
Posted and photo: Amanda Conradie

ESTELLE SE “FRUIT COCKTAIL” POEDING
Resep: Estelle Krüger Van Pletzen
FOOD LOVERS RECIPES
Ok hier kom dit, dit is onmoontlik om die pudding te flop en hy vries baie lekker.
Fruit cocktail(kan ook 3 piessangs gebruik of blik koejawels in plaas van fruit coctail. Ek verkies koejawels)
2 koppies bruismeel
1 ½ koppies suiker
2 teelepels koeksoda
2 eiers
1 meduim blik fruit cocktail
Meng alles en bak so 30 min(tot goudbruin) in oond van 180ºC
Stroop
1 koppie bruinsuiker
1 teelepel vanilla of caramel essence
½ koppie klapper
2 eetlepels botter
½ koppie melk

Kook 5 min en skep oor die koek as dit uit die oond kom.
Ek hou van die poeding baie klam en verdubbel die stroop

APPELKOOS-JOGURT YSKASTERT
Ek het net ‘n grootmaat resep:
1 liter dubbelroom jogurt
1 liter vars room
2 blikke kondensmelk
1 koppie suurlemoensap
1 blik appelkoos halwes
½ koppie strooisuiker, opsioneel
1 donker sjokolade
2 pakke Tennis koekies

Pak koekies in bak en teen kante.
Meng jogurt met strooisuiker as jy dit soeter wil maak.
Meng kondensmelk met suurlemoensap.
Klits room baie styf.
Sny halwe appelkosies fyner.
Gooi alles bo-op mekaar en roer met 4 hale deur, dit moet nie heeltemal gemeng word nie.
Gooi helfte vulsel, laag koekies, weer vulsel en sit apelkoos halwes op.
Ek gooi strepe smelt sjokolade oor.

BRON – Roelette Spies Greyling
Foto:  Elma Venter-Brittz
(Het twee terte uitgekry. Het vergeet om sjokolade te kry vir bo-oor en het sommer ive-cap sjokolade van die roomys gebruik en dit het 100 % gewerk)

CREMORATERT MET SKOP
2 koppies Cremora
1 koppie ykskoue water
1 blik kondensmelk (oornag in die yskas)
¾ koppie suurlemoensap. (Kamertempratuur)

Klits die cremora en water, tot die cremora opgelos is, voeg die kondensmelk by klits goed in. Voeg die suurlemoensap stadig by en meng goed in.

Vir die skop het ek ‘n 25 ml Amarula by gevoeg goed deur gemeng en op “kors” geskep.

Kors:
Ek het net Marie biscuits in ‘n bak gepak. Ek verskies om heel koekies te gebruik, dan breek ek net koekies op om die gate te vul.

Resep: Tannie Klasie Schoeman
Foto: Cornelia Bosman Walkinshaw

PYNAPPELTERT MET VLAPOEIER-VULSEL
1-2 eetlepels vlapoeier
3 eetlepels water
2 koppies gerasperde pynappel
1 eetlepel gerasperde suurlemoen skil
1 eetlepel suiker
1 eetlepel botter
Room vir versiering

Meng die vlapoeier met die water
Verhit die pynappel en skil. Voeg suiker by
Voeg die vlapoeier by en laat die mengsel kook
Roer die botter by
Laat af koel en skep in kors en versier met room

BRON – Isabella Venter