HOMEMADE MARSHMALLOW FLUFF CREAM
Ingredients:
3 egg whites, room temperature
2 cups light corn syrup OR 2 cups Golden Syrup works wonderfully as well!
½ teaspoon salt
2 cups sifted powdered confectioner’s sugar (Icing Sugar – first measure, then sift)
1 tablespoon vanilla essence

In a large bowl of an electric mixer, add egg whites, corn syrup/golden syrup, and salt.

Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.

Reduce your mixer to low speed, add powdered/icing sugar and mix until well blended.

Add vanilla essence, mixing just until well blended. Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.

Makes a large quantity.

Source and Photo: Theresa Eloise Prince Partridge

WIAN SE GANACHE
(Dis die geheime resep)
120 g cream
80 g chocolate
2 teaspoons vanilla essence
25 g butter

Bring cream to the boil and pour over chocolate.
Add other ingredients.
Let it cool to spreading consistency.

Ek gooi sommer lemoen geursel ook partykeer by die ganache. Versier die koek met aarbeie en whispers of enigiets waarvan jy hou wat saam met sjokolade gaan.

Resep en foto: Wian Swart

ZESTY ORANGE FROSTING

Ingredients

1/2 cup butter, softened at room temperature
4 cups powdered sugar
2 teaspoons grated orange peel
1 1/2 teaspoon vanilla extract
Directions

In a mixing bowl, using a hand or stand mixer, cream the butter until light and fluffy.
Beat in the powdered sugar, orange peel and vanilla. Add enough orange juice one tablespoonful at a time to achieve frosting consistency.
Makes about 2 cups

Source: Grannies Recipies

VULSEL VIR PYNAPPEL FLAN
Foto en resep:  Rina Kleinhans
FOOD LOVERS RECIPES
1 gerasperde pynappel
1 koppie suiker
1 eetlepel botter
Kook bogenoemde saam.
Meng 2 eetlepels vlapoeier, bietjie koue water en 2 goed geklitste eiers.
Voeg by die kokende mengsel terwyl jy heeltyd vinnig klits. Roer goed.
Laat afkoel en skep in flankors. Versier met geklopte room.

CAKE POPS ICING

My eerste poging op Cake Pops! Nogal heel trots op die eindresultaat! En hulle smaak hemels
Ek het gewone botterversiersel gemaak, rondom gesmeer, in fyn klapper gerol, bietjie eetbare glitter gestrooi op elkeen en ‘n daizy blommetjie op elk vasgedruk. Ek moet net bysê dat mens dit nie moet maak as jy haastig is nie, dis nogal tydrowend want mens moet maar versigtig werk. Dalk moet ek volgende keer die koekballetjies eers vries, ek dink dit sal dan vinniger gaan.
BRON- Sansha Meyer

PASSION FRUIT CURD
11 passionfruit
2 large eggs
2 large egg yolks
150 g caster sugar
100 g unsalted butter
Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
Beat the eggs, egg yolks and sugar together.
Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
Off the heat, whisk in the pulp – seeds and all – of the remaining passionfruit, let cool slightly, then pour into a 350ml jar. Keep in the fridge.

MOCK CREAM FILLING

7,5ml cornflour
125ml milk
50grm butter
7,5ml castor sugar
Few drops vanilla essens.
Blend cornflour and milk and cook, stirring over moderate hest to thicken.
Leave till cool.
Cream butter and sugar together, then gradually beat in the cold cornflour mixture. Add vanilla essens.

Confectioners custard.
20grm corn flour
125ml milk
25grm castor sugar
5ml vanilla essens
2 egg yolks.

Blend cornflour with a little of the milk.
Bring the remainder to boil and pour on blended cornflour. Stir all the time.
Cook for 2 to 3 min.
Allow to cool slightly add sugar vanilla and egg yolks. Return to heat and cook for 2 min. Do not boil. Cool use for choux pastry and as fillings for cakes.

SOURCE: : Alletta Strydom
PHOTO: www.food.com

MARZIPAN

Resep vir Marzipan (Amandel pasta) ongekookte

500grm fyn amandels
250grm versiersuiker
250grm strooisuiker
10ml brandewyn
8 eiergele geklits.
METODE:
Voeg droe bestanddelesaam en meng brandewyn by.
Meng genoeg van die eiergele by om n stywe pasta te kry.
Knie tot net goed gemeng.
Moenie te veel knie nie anders word dit olierig.

Die gekookte een neem langer en is bietjie moeiliker. As jy dit wil he sal ek dit ook plaas. Sterkte. Die een is baie lekker om lekkers te maak

Rina Kleinhans Baie baie dankie Alletta Strydom ek stem Franco Dippenaar mens kry nou amandel meel wat heerlik werk, dalk sal dit help dat die marzipan lekker glad uitkom

BRON- Aletta Strydom

NINNIE SE VERSIERSEL VIR KOEK EN CUPCAKES
Nog ‘n wenner resep, baie baie dankie dis wonderlik dat so baasbakster haar geheime met ons deel. Hierdie versiersel is heerlik sommer op groot koeke, cupcakes of enige iets wat jy lekker wil versier, daai soort waar jy sommer jou vinger so wil indruk en aflek… he he he!
Die resep is groot, mens kan dit met sukses halveer.
500 g Cremora
1 koppie kookwater
2 blikkies kondensmelk
1 koppie suurlemoensap

Meng die Cremora met die kookwater. Sit ONBEDEK in die yskas en laat goed koud word.
Meng die  kondensmelk met die suurlemoensap en plaas ook in die yskas om goed koud te word.
Klits nou die koue Cremora mengsel tot styf, meng dan die kondensmelk mengsel daarby en klits.
Versier enige koek of cupcakes daarmee.
HEERLIK
Ninnie Du Toit