BEVRORE BESSIE TERRIEN
BEVRORE BESSIE TERRIEN
2 liter vanieljeroomys, effens saggemaak
1 groot madeira- sponskoek of panettone
300 g elk ryp aarbeie, bloubessies en frambose
BOLAAG
250 g bevrore frambose
200 g vars of bevrore bloubessies
200 g aarbeie, in kwarte gesny
1 e versiersuiker, om oor te sif
Resep Aanwysings
Voer ’n 900 g-brood- pan met kleefpapier uit. Maak seker dit
hang oor die rande sodat jy dit oor die nagereg kan vou.
Skep ’n laag vanieljeroomys onderin die pan en pak ’n paar dun
snye sponskoek bo-op. Bedek met ’n laag elk van die aarbeie,
bloubessies en frambose.
Skep roomys oor die bessies en herhaal die lae soos in die
vorige stap totdat die pan vol is. Druk die bestanddele plat
om enige holtes te vul. Vou die kleefplastiek toe en sit die
terrien in die vrieskas tot kliphard gevries.
Haal dit 15 minute voor opdiening uit die vrieskas. Druk die
pan vinnig in warm water en keer die terrien op ’n bord uit.
Versier met bessies en sif versiersuiker oor.
Wenk: Doop jou mes in warm water om die terrien makliker te
kan sny.
Bron: goeie huishouding
http://www.goeiehuishouding.co.za/all-recipes/bevrore-bessiete
rrien/
WHITE CHOCOLATE AND RASPBERRY
ICE CREAM
WHITE CHOCOLATE AND RASPBERRY ICE CREAM
Ingredients:
1 cup whole milk
3/4 cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries
Directions
Heat milk, sugar, vanilla bean and seeds, and salt in a
saucepan over medium heat until warm, about 5 minutes.
Whisk egg yolks and about 1 cup warm milk mixture in a bowl;
stir egg mixture into saucepan. Continue to cook and stir
until custard thickens enough to coat the back of a spoon, 5
to 7 minutes. Remove vanilla bean. Stir white chocolate chips
into custard until melted. Pour custard into a large bowl and
stir in heavy cream and vanilla extract. Cover and refrigerate
until chilled.
Pour the chilled mixture into an ice cream maker and freeze
according to manufacturer’s directions until it reaches “softserve” consistency.
Heat raspberries in a saucepan over medium heat until
raspberries begin to fall apart, 7 to 10 minutes. Press
raspberries through a sieve over a bowl to remove the seeds;
discard seeds.
Gently swirl raspberries into the soft ice cream creating
ribbons of raspberries. Transfer ice cream to a one- or twoquart lidded plastic container; cover surface with plastic
wrap and seal. For best results, ice cream should ripen in the
freezer for at least 2 hours or overnight.
Source and Photo: All Recipes
http://allrecipes.com/recipe/222319/white-chocolate-and-raspbe
rry-ice-cream/?src=rss
ROOMYSKOEK A LA MADRI
ROOMYSKOEK A LA MADRI
2 liter vanilla en sjokolade roomys (kamertemperatuur)
Halwe glas Amarula likeur (opsioneel)
1 Pakkie Hazelnuts (heel)
1 Pakkie Boudoir koekies (in blokkies gesny)
1 Plak sjokolade (gerasper)
1 Blikkie Caramel treat
Meng saam (vulsel):
Caramel treat, boudoir koekies, 3/4 gerasperde sjokolade, 3/4
pakkie hazelnuts
Voer ‘n broodpan uit met cling wrap en laat daar aan elke kant
nog genoeg cling wrap oorsteek om na die tyd die pan toe te
maak bo. Skep nou met ‘n lepel ‘n lekker dik laag (4cm)
roomys, skep nou 3cm laag vulsel en herhaal tot pan vol is.
Eindig met roomys. Vou die cling wrap bo-oor dat die pan
toegevou is bo. Sit vir tenminste 8 ure in vrieskas.
Bediening:
Neem ‘n mooi glasbord wat groot genoeg is vir die uitkeer van
die roomyskoek. Sit pan in bietjie louwarmwater vir so 2
minute. Maak cling wrap oop. Sit die glasbord onderstebo bo-op
die pan en keer om. Verwyder die cling wrap versigtig. Gooi
nou Amarula likeur bo-oor. Pak hazelnuts bo-op die koek en
sprinkel van die gerasperde sjokolade bo-oor. Sny lekker dik
stukke koek en bedien onmiddelik. Koek smelt vinnig as hy nie
hard genoeg gevries is nie.
Bron en Foto: Madri Henn
PINA COLADA ICE LOLLIES
PINA COLADA ICE LOLLIES
Ingredients
75g (3oz)
1/2 lime,
160ml can
1/2 small
caster sugar
juiced
coconut cream, shaken
fresh pineapple, peeled, cored and chopped
Directions
Put the caster sugar in a small pan with 45ml (3 tbsp) water.
Warm until the sugar is dissolved, then increase the heat and
simmer for a minute. Remove from the heat, allow to cool, then
stir in the lime juice.
Pour the coconut cream into a bowl and stir in half the lime
syrup mixture.
Using a food processor, blitz the remaining syrup with the
chopped pineapple.
Fill one-third of each lolly mould (if you don’t have moulds
you can use empty, clean yogurt pots) with pineapple mixture.
Fill another third with coconut cream mixture, then top up
with pineapple mixture. Gently swirl with a skewer to create a
marbled effect.
Attach the mould handles or insert wooden sticks. To keep the
sticks in place, put a strip of foil across the top of the
mould, pierce and pop the stick through. Put the lollies in
the freezer for at least 4 hours, or overnight.
To serve, dip the mould bases briefly into hot water and
carefully remove the lollies.
Source nd Photo: Realfood Tesco
https://realfood.tesco.com/recipes/pia-colada-ice-lollies.html
ROOMYS MET NET 2 BESTANDDELE
ROOMYS MET NET 2 BESTANDDELE
Jy lees reg. Met net twee bestanddele kan jy hierdie maklike
en boonop heerlike roomys maak. –
Wat het ek nodig?
• 500 ml vars room
• 1 x 380 g blik karamel-kondensmelk
Plaas die room in ’n bak en klits met ’n elektriese menger op
hoë spoed tot stywe punte vorm. Skep die karamel uit in ’n
kleiner mengbak en roer totdat dit ’n gladde tekstuur het.
Voeg die room by en vou in sodat dit ’n ligte mengsel vorm.
Plaas in lugdigte houer en sit in vrieskas. Vries vir minstens
8 uur of oornag vir beste resultate.
BRON: Sarie Kos
LIME AND GINGER SORBET
LIME AND GINGER SORBET
Makes 12
Ingredients
6
¾
3
1
limes, halved
cup sugar
cups water
teaspoon grated ginger
Instructions
Use a small knife to remove flesh from lime halves, then scoop
remainder out with a spoon and place all into a small bowl.
Keep the skins intact to create a small bowl. Slice a very
small amount off the bottom of each bowl so they stand up
right.
Place skins in a mini muffin tin to keep upright and place in
the freezer for 1 hour.
Place the lime flesh and juice, sugar, water and ginger in a
medium saucepan over med/high heat stirring until sugar is
dissolved. Remove from heat.
Strain through a fine mesh sieve and pour into a metal tray.
Place in the freezer for 2 hours.
Use a fork to break up the sorbet by dragging it lengthwise
across the container. Freeze for another hour.
Repeat until frozen then scoop into frozen lime shells and
serve.
Source and Photo: Yum at the First bite
http://www.yumatfirstbite.com/lime-and-ginger-sorbet/
ICE CREAM SANDWICHES
STRAWBERRIES
WITH
ICE CREAM SANDWICHES WITH STRAWBERRIES
Take the BAKERS Tennis® biscuit to a new level. Already a firm
favourite, this magic slice will find a lot of new fans when
experienced like this.
Makes 10 sandwiches
Ingredients
20 BAKERS Tennis® Cinnamon biscuits
2 L vanilla ice-cream
350 g fresh strawberries, chopped
5 ml ground cinnamon
300 g milk chocolate, roughly chopped
Instructions
In a large mixing bowl, stir together the vanilla ice-cream,
cinnamon and strawberries.
Spread the ice-cream out into a baking tray lined with plastic
wrap and return to the freezer to set.
Using the BAKERS Tennis® biscuit as a template cut the ice
cream into blocks to fit between the biscuit layers.
Meanwhile, place the chocolate into a heatproof bowl set over
a pot of simmering water.
Allow chocolate to melt and stir until smooth.
Dip the BAKERS Tennis® biscuits into the melted chocolate
until half of the biscuit is coated.
Allow excess chocolate to drip off then place on a wire
cooling rack to set.
Layer a slice of ice cream between two BAKERS Tennis® biscuits
and then return to freezer before serving.
hints
Make the ice-cream a day or so ahead of making the sandwiches.
Add in chopped toasted nuts or chocolate into the ice-cream
for a variation on the sandwiches.
Serve the ice-cream sandwiches as an alternative to a birthday
cake.
Replace the strawberries with 2 x 432 g can crushed pineapple,
drained for a pineapple alternative.
Replace BAKERS Tennis® Cinnamon biscuits with any BAKERS
Tennis® biscuit flavour of your choice.
Source: BAKERS
http://www.bakers.co.za/marie-biscuit-madness/
STRAWBERRY-AND-LEMON SORBET
WITH
STRAWBERRY-ANDBUTTERSCOTCH TART
STRAWBERRY-AND-LEMON SORBET WITH STRAWBERRY-AND-BUTTERSCOTCH
TART
INGREDIENTS
For the strawberry-and-lemon sorbet:
2 lemons
450 g sugar
900 g strawberries, hulled
2 T rose-water
For the tart:
500 g ready-made puff pastry
250 g strawberries, roughly chopped
2 T caster sugar
For the butterscotch sauce:
155 g brown sugar
50 g butter
⅔ cup cream
COOKING INSTRUCTIONS
To make the sorbet, roughly chop 1 lemon and place it, along
with the sugar, in a food processor, then pulse until
combined. Transfer to a bowl. Purée the strawberries and rosewater in a food processor and add to the lemon mixture, along
with the juice of the remaining lemon. Pour the mixture into
an ice cream machine and churn according to the manufacturer’s
instructions.
To make the tart, preheat the oven to 190°C. Roll out the puff
pastry and place on a baking tray. Scatter the strawberries in
the centre of the pastry. Sprinkle with caster sugar and bake
for 15 to 20 minutes, or until the pastry is puffed up and
golden. Allow to cool.
To make the butterscotch sauce, place all the ingredients in a
saucepan over a high heat and stir until the mixture starts to
boil. Reduce the heat to low and simmer, uncovered, stirring
often, for 5 to 10 minutes until the sauce thickens slightly.
Allow to cool.
Drizzle the sauce over the tart and serve with the sorbet.
Source and Photo: Taste
https://taste.co.za/recipes/strawberry-lemon-sorbet-strawberry
-butterscotch-tart/
LEMON MERINGUE ICE CREAM
LEMON MERINGUE ICE CREAM
200 g ginger biscuits , crushed
100 g butter , melted
500 ml cream
250 ml Greek yogurt
1 x 325 g jar lemon curd
Grated rind and juice of 1 – 2 lemons
10 small meringues , broken into pieces
Line a 28 X 12 cm loaf tin with clingfilm . Mix the biscuits
and butter . Sprinkle one third of the biscuit mixture over
the base .
Pour cream into a large mixing bowl and beat with electric
beater until stiff . Beat in the yogurt . Gently fold in the
lemon curd , rind and lemon juice , and lastly the meringues .
Spoon half the cream mixture on top of the biscuits mixture in
the loaf tin , sprinkle with a layer of crumbs and top with
remaining cream mixture .
Add a final layer of crumbs . Place into the freezer until
firm .
Remove from the loaf tin , remove the clingfilm and serve
sliced
Source: Braai
Photo: Petro van Genderen
BUBBLE GUM ICE CREAM
BUBBLE GUM ICE CREAM
Ingredients:
2 1/2 cups half and half
1 1/2 cups heavy cream
3/4 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
Pinch of salt
1-2 drops red food coloring (optional)
10 pieces of pink bubble gum (Dubble Bubble)
1 cup small gumballs
Directions:
Whisk all the ingredients, minus the gums, over medium heat.
Make sure the egg yolks are well combined.
Add the pieces of pink bubble gum and bring to a light boil.
Whisk until the gum softens and the base has thickened.
Remove from heat, cover, and place in the fridge until
completely cold. At least 3 hours, but overnight is better.
Before pouring the ice cream base into the frozen bowl of an
ice cream maker, place a paper towel in a colander and strain
the base to remove of the gum particles.
Pour the base into an ice cream maker and churn for 20-30
minutes.
Once frozen, add the gumballs. Eat immediately or store in an
air-tight container and freeze.
Source and Photo: A Spicy Perspective
http://www.aspicyperspective.com/bubble-gum-ice-cream/2/