Easy Ricotta Cake with Fresh Berries

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1 Kondensmelktert 1 x blikkie kondensmelk 3 x blikkies water 3 x eiers, geskei 4 x eetlepels maizena 4 x eetlepels vlapoeier 1 x pakkie tennis beskuitjies pypkaneel Pak tennis beskuitjies in tert bak. Gooi die blikkie kondensmelk in die kastrol en voeg die blikkies water by. Sit stoof op lae hitte. Skei die eiers en klop eierwitte styf. Meng nou n halwe blikkie water met die eiergeel, maizena en vlapoeier. Voeg dit by die kondens in kastrol. Roer op lae hitte tot styf. Haal van stoof af en voeg eierwitte by, meng goed en gooi in tert bak. Sprinkel met kaneel, laat heeltemal afkoel en set

2 Easy Ricotta Cake with Fresh Berries Yield: Makes 1 9-inch cake Prep Time: 15 minutes Cook Time: 50 minutes Ingredients: 1 1/2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 3/4 teaspoon kosher salt 3 large eggs 1 1/2 cups whole milk ricotta 1/2 teaspoon vanilla extract 1 stick unsalted butter, melted and cooled 1/4 cup raspberries 1/4 cup blueberries 1/4 cup blackberries Confectioners sugar, garnish

3 Directions: Preheat an oven to 350 degrees. Spray a 9-inch cake pan with non-stick cooking spray. In a large bowl, combine the first four ingredients. In another large bowl, combine eggs, ricotta, vanilla extract, and butter. Slowly combine the dry ingredients with the wet ingredients. Once combined, gently fold in the fresh berries, careful not break them. Pour batter into cake pan and bake for about 45 to 50 minutes or until golden brown. Remove from oven to cool before slicing and dusting with confectioners sugar. Baked flan 2/3 cup white sugar 1 can sweetened condensed milk 2 cups heavy cream 1 cup milk 5 eggs 2 teaspoons vanilla extract Directions 1.Preheat oven to 350 degrees F (175 degrees C).

4 2.In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly. 3.In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar. 4.Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set Tipsy-tert 1 koppie gekapte dadels 250 ml kookwater 250 ml suiker 250 ml meelblom ½ teelepel bakpoeier

5 ¼ koppie gekapte neute en kersies 2 eiers 2 eetlepels botter ¼ teelepel sout 1 teelepel koeksoda 1 teelepel gemengde speserye Kook die dadels in die kookwater en voeg koeksoda by. Room die botter en suiker. Voeg eiers by en meng goed. if die droë bestandele en voeg dit by die eiermengsel. Roer die dadelmengsel by. Voeg die neute en kersies by en laastens die bakpoeier. Gooi in n gesmeerde tertbak. Bak 30 minute by 200ºC. Stroop: Vir die stroop kook jy 1¼ koppie suiker met n ¾ koppie water. Voeg een eetlepel botter by en laat effens afkoel. Voeg ¼ koppie brandewyn en een teelepel vanielje by. Gooi die warm stroop oor die warm tert Creamy Lemon Tart

6 Ingredients: Creamy Lemon Tart 1 1/2 Cups gluten free plain flour 1/4 cup caster sugar 1 teaspoon gluten free baking powder 90g butter, chopped 1 egg, lightly beaten 1-2 tablespoons cold water 250g PHILADELPHIA Block Cream Cheese, softened 3/4 cup caster sugar, extra 1/2 cup cream 4 eggs, extra, lightly beaten Finely grated rind and juice of 2 lemons Cream, extra, for serving Method: Creamy Lemon Tart 1. PLACE the flour, sugar, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine, adding water if necessary 2. TURN onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes 3. ROLL out pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with a removable base. Use a fork to prick the base well and bake in a hot oven 200 C for 8-10 minutes or until lightly golden 4. BEAT the PHILLY and extra sugar until smooth. Beat in the extra eggs then fold through the cream, rind and juice. Pour the mixture into the pastry shell 5. BAKE in a moderate oven 180 C for 20 minutes or until the filling has set. Cool in the pan before removing. Serve with a dollop of cream

7 MAGIC CUSTARD CAKE Ingredients: 4 eggs (whites separated from yolks), room temp 1 tsp vanilla extract 3/4 cup sugar 1 stick butter, melted/125g 3/4 cup all purpose flour 2 cups milk lukewarm powdered sugar for dusting cake Instructions: Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

8 Classic Tiramisu 2 large egg yolks at room temperature 1/4 cup sugar 2 tablespoons Marsala-sweet dessert wine 475 grams mascarpone 1/2 cup chilled whipping cream 1/2 teaspoon vanilla extract 1 cup espresso, cooled to room temperature 60 ml Tia Maria liqueur 20 Savoiardi lady fingers 30 grams dark chocolate Beat yolks, Marsala and sugar in a metal bowl over a pot of barely simmering water until the mixture is pale yellow and almost tripled in volume. Use an electric mixer on medium high speed; it will take between 5-8 minutes of constant beating to achieve the desired consistency. Remove from heat and allow to cool for a couple of minutes before adding the mascarpone. Stir the cheese in gently, just enough to incorporate. In a separate chilled bowl, whip the cream with 2 tablespoons of sugar and vanilla extract until soft peaks form. Then, fold the whipped cream into the mascarpone mixture carefully, being careful not to deflate the whole affair. To assemble, mix espresso and liqueur in a shallow bowl, and

9 dip Savoiardi into the mixture briefly one at a time. Don t let them soak too long, or they will turn to mush. Arrange a single layer of the lady fingers in the bottom of a 9 x 9 dish, follow with a layer of the mascarpone mixture, and then another layer of espresso soaked lady fingers, followed by a final layer of mascarpone. Grate the dark chocolate over the tiramisu to finish. AMARULA KOEK/POEDING 60 ml Kakao 125 ml kookwater 3 eiers 220 ml suiker 60 ml olie 250 ml koekmeel 10 ml bakpoeier 2 ml sout STROOP 200 ml suiker 250 ml water 60 ml Amarula-likeur 1 blik karamelkondensmelk styf geklopte room vir versiering Flake-sjokolade

10 Stel oond op 180 C Beslag: 1. Meng kakao met kookwater en laat dit afkoel. 2. Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik. 3. Sif res van droë bestanddele by en meng goed. 4. Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom. Stroop:1. Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed..2. Prik koek met n vurk sodra dit uit die oond kom en gooi warm stroop oor.versier:1. Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor. 2. Versier met Flake indien verkies Hollandse appeltert met n twist Translation at the bottom Lekker resep vir n hollandse appeltert met n twist.s taartbodem.

11 Notentaart met appel en peer Ingrediënten Deeg 300 g bloem 200 g koude boter 1 ei 0.5 tl zout 100 g suiker 2 el paneermeel Vulling 4 peren 4 appels 150 g rietsuiker 1 tl kaneelpoeder 1 tl maïzena Notenlaag 150 g amandelen 150 g cashewnoten 150 g hazelnoten 150 g macadamianoten 150 g walnoten 150 g pistachenoten 100 ml water 4 el abrikozenjam Glanslaag 2 blaadjes gelatine 1 citroen 170 ml water 100 g suiker 140 g abrikozenjam Extra nodig plasticfolie staafmixer en bijbehorend bakje

12 springvorm van 31 cm doorsnede Deeg Maak een kuiltje in de bloem en meng daarin de boter, ei, zout en de suiker met elkaar. Voeg beetje bij beetje de bloem toe en kneed tot een soepel deeg. Druk het deeg plat, verpak in plasticfolie en laat circa 30 minuten in de koelkast rusten. Vet de springvorm in. Rol het deeg uit en bekleed de springvorm met het deeg. Prik het deeg in met een vork en bestrooi met paneermeel. Vulling Verwarm de oven voor op 180 ºC. Schil en snijd de peren en appels in blokjes. Meng met de suiker, kaneelpoeder en de maïzena. Verdeel de vulling over de taartbodem en druk goed aan. Bak de taart in circa 45 minuten goudbruin en gaar. Notenlaag Rooster alle noten, behalve de pistachenoten, op een met bakpapier beklede bakplaat circa 15 minuten in de oven. Meng de pistachenoten door de noten en roer de abrikozenjam erdoor. Verdeel het notenmengsel over de taartbodem. De taart kan zo wel warm als koud gegeten worden. Delicious recipe for a dutch apple pie with a twist. Notentaart with apple and pear ingredients dough 300 g flour 200 grams of cold butter 1 egg 0.5 t salt 100 g sugar 2 tbsp breadcrumbs filling

13 4 pears 4 apples 150 g cane sugar 1 t cinnamon powder 1 t cornstarch Nut Layer 150 g almonds 150g cashews 150g hazelnuts 150g Macadamia 150g walnuts 150 g pistachios 100 ml water 4 tablespoons apricot jam Low gloss 2 sheets of gelatine 1 lemon 170 ml water 100 g sugar 140 g apricot jam extra required plastics hand blender and accessory tray springform 31 cm diameter dough Make a well in the flour and mix it the butter, egg, salt and sugar together. Add little by little to the flour and knead to a smooth dough. Press dough flat, packed in plastic foil and leave for about 30 minutes in the fridge to rest. Grease the spring form. Roll out dough and cover the springform. Prick the dough with a fork and sprinkle with breadcrumbs. filling Preheat oven to 180 C. Peel and cut the pears and apples into cubes. Mix the sugar,

14 cinnamon powder and cornstarch. Spread the filling over the piecrust and press firmly. Bake the pie in about 45 minutes, golden brown and cooked. Nut Layer Roast all the nuts, but the pistachios on a baking sheet lined with parchment paper about 15 minutes in the oven. Mix the pistachios with the nuts and stir in the apricot jam into it. Divide the mixture over the pie. The pie can be eaten hot or cold. Sholade milktart 1 tin condensed milk 750ml milk 45ml cornflour 60ml cocoa powder 5ml vanilla essence 2 eggs 45ml Stork Bake margarine 1 packet Tennis biscuits

15 Method: Reserve 125ml milk, and mix the remaining milk with the condensed milk and vanilla essence and heat until hot but not boiling. Mix the 125ml milk with the cornflour, cocoa and the eggs and add to the warm milk mixture. Gently heat, stirring all the time until it thickens (about 5 minutes), remove from the heat and add the Stork Bake margarine. Line a greased pie dish with tennis biscuits then gently spoon the milk filling over biscuits while still hot. Chill until set.