TAMELETJIES GIDEON SE TAMELETJIE

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1 TAMELETJIES TAMELETJIES 250g pine kernels/dennepitte 1 piece dried ginger root/1stul droe Gemmerwortel 12.5ml butter/botter 750ml sugar/suiker 375ml water 1. Rapidly boil together sugar, butter ginger and water until liquid turns light brown/ Kook suiker, botter, gemmerwortel en water vinnig saam tot die vloeistof ligbruin word. 2. Add pine kernels and stir well, remove ginger root/voeg Dennepitte by en roer goed, verwyder gemmerwortel. 3. Drop spoonfuls of mixture on to a greased baking sheet, it will set immediately. / Drup lepelsvolvan die mengsel op n gesmeerde bakplaat. Dit sal onmiddelik stol. Dale Nicholas GIDEON SE TAMELETJIE

2 GIDEON SE TAMELETJIE Mens kan self bietjie neute ingooi en witsuiker gebruik 500 g brown sugar 250 ml water 125 g butter 2 ml (½ teaspoon) vanilla essence and pine nut kernels, almonds, walnuts or coconut Dissolve the sugar in water over a low heat, and add the butter. Boil steadily without stirring for a few minutes, until the mixture starts frothing. Add the vanilla essence. Add the chopped pine nut kernels, almonds, walnuts or coconut. Pour into a shallow well-greased dish and mark off squares with a wet knife. Leave to cool. Turn over and break into squares. Store in an air tight container. Foto: Gideon Louw en Glauda Goosen

3 BAR ONE TREATS BAR ONE TREATS 4 Klein Bar One Sjokoladestafies gesmelt 375g Margarine, kamer temperatuur 500ml Post Toasties fyn gebreek. Meng alles saam Druk in gesmeerde pan. Verkoel oornag en sny vlg dag in vingers Geniet!!! BRON- Wima Josey Venter HOMEMADE MARSHMALLOWS HOMEMADE MARSHMALLOWS Serves: g icing sugar for dusting

4 400g caster sugar 1 tablespoon golden syrup 300ml water, divided 4 tablespoons unflavoured powdered gelatine 2 eggs 1 teaspoon vanilla extract Method Prep:30min Cook:20min Extra time: 8hr setting Ready in:8 hr 50min Dust a 23cm (9 in) square dish generously with icing sugar. In a small saucepan over medium-high heat, stir together caster sugar, golden syrup and 175ml water. Heat to 120 to 130 degrees C, or until a small amount of syrup dropped into cold water forms a rigid ball. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatine over the surface. Place bowl over simmering water until gelatine has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatine mixture into hot syrup. Set aside. In a separate large mixing bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared dish and let rest 8 hours or overnight before cutting. Ideas These marshmallows are delicious as is, but why not try drizzling the final product in melted chocolate? Or, instead of plain icing sugar, cover the bottom of the tin in desiccated coconut. Cover the top in coconut as well, then slice into squares for gorgeous marshmallow coconut bites! You can also add food colouring with the vanilla, or cut out shapes with biscuit cutters to make different marshmallow shapes.

5 Hierdie is die oorspronklike resep. Ek het hom aangepas deur die gelatin te verminder na 2 eetlepels. EK het my bak gesmeer en toe met n mengsel van versiersuiker en maizina bestrooi. 1/3k maizena en 1/3 k versiersuiker. Spaar die oorblywende mengsel en sif dit oor die lekkers. Nadat die blokkies gesny is kan hulle ook daarin gerol word. Hierdie is seker helfde van wat die beslag maak. Die kinders het daarin gevaar Foto: Wilanda Räsänen NOUGAT NOUGAT In dikboom kastrol: 250 ml suiker, 125 ml koue water en 100 ml goue stroop. Kook saam tot mengsel n stywe balletjie vorm as bietjie van mengsel in koue water gegooi word, of as jy n termometer gebruik, kook tot 120 gr C. Haal van stoof af en klits 3 eierwite styf, in aparte skoon glasbak. nie droog nie, Gooi stroop-vloeistof stadig by eierwite terwyl jy aanhoudend

6 klits. Kook nog hoeveelheid stroop van dieselfde hoeveelheid bestandele tot stywe balletjie vorm en gooi weer stadig by eierwit mengsel terwyl jy aanhoudend klits. Voeg nou 2 t vanilla geursel by asook 375 ml gekapte neute van jou keuse en 125 ml glanskersies of gekapte droë appelkose, Skep mengsel in goed gesmeerde plat bak en maak gelyk met n mes.laat stol vir 1-2 dae en sny in blokkies. Jy kan ook n vel ryspapier onder-in bak sit en mengsel bo-oor gooi en bedek met ryspapier. Sny deur papier in blokkies. MICROWAVE FUDGE MICROWAVE FUDGE 125g Butter 1 tin Condensmilk 500g Castor Sugar 1t Vanilla 1t Vinegar Put all ingredients except vinegar into a microwave bowl Microwave on high for 4 mins

7 Stir well Microwave for a further 10-12mins stirring every 2 mins. Add 1t Vinegar & stir well Pour into greased dish. Allow to cool for a min or two While still warm, cut into squares. Recipe and photo: Diane Roode Hancox LIZ SE MALVALEKKERS LIZ SE MALVALEKKERS 30ml gelatien, 125ml koue water, 500ml strooi suiker, 125ml kook water en 10ml vanilla essence. Klapper en versiersuiker om in te rol. Week gelatien in koue water, tot sponsagtig. Verhit stadig totdat dit heeltemal opgelos is.voeg die res van die bestandele behalwe die voedselkleursel, vanieljegeursel en versiersuiker, en klits 7-10 min lank met elek klitser totdat die mengsel begin verdik. Kleur met ongeveer 12 druppels rooi voedselkleursel en voeg ook die vanieljegeursel by. Meng goed en giet uit in die voorbereide bak sodat die mengsel ongeveer 1,5 cm diep daarin le. Plaas in die yskas tot gestol en sny in

8 blokkies. Rol in versiersuiker of klapper. BRON EN FOTO: Liz Kitching SJOKOLADE-EN- PEPPERMINTBLOKKIES SJOKOLADE-EN-PEPPERMINTBLOKKIES 375 ml suiker, 150 ml ingedampte melk, 30 ml margarien, 115 gram wit malvalekkers,in stukkies gesny, 300 gram donker sjokolade of melksjokolade, 5 ml vanieljegeursel, 2 stafies peppermint crisp,in stukke gebreek METODE: Voer n 23cm broodpan met tinfoelie uit(as jy kleiner blokkies verkies,kan jy n vierkantige pan van 23cm gebruik) Verhit die suiker,ingedampte melj en margarien saam. Verhit die mengsel tot kookpunt,roer heeltyd. Kook dit vir ongeveer 5 minute en haal dit van die plaat af,roer dit vinnig tot al die malvalekkers gesmelt is. Gooi die mengsel in gesmeerde pan en sprinkel peppermint crisp bo-oor,laat staan vir 24 uur of langer in die yskas. Keer die mengsel uit die pan en trek die foelie af en sny in blokkies Geplaas deur Antoinette Welman:

9 3 INGREDIENT OREO BALLS 3 INGREDIENT OREO BALLS **Warning** These are very addictive & melt in your mouth!! Ingredients: 1 package of Oreo Cookies 1 block cream cheese, softened 1 pack Cooking Chocolate (Hershey s Semi sweet chocolate chips the best) 1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt. 2. Mix the softened cream cheese into the smashed oreos. 3. Roll the mixture into balls. 4. Melt chocolate in the microwave. 5. Cover balls in chocolate then leave to set in the fridge. Posted by Daniel Brenda Lewis SOFT FUDGE-SAGTE FUDGE

10 SOFT FUDGE-SAGTE FUDGE Mamma se_fudge_in n_botteltjie in die mikrogolf 1 blik kondensmelk 2 k strooisuiker (Castor sugar) 125 g kook margarien 5 ml vanieljegursel Metode: Plaas al die bestandele in n DIEP GLASBAK (2 liter) Kook op 100% krag vir 2 min moenie dit roer nie. Haal uit en gooi 5 ml vanieljegeursel by, Klop dit nou baie baie goed met houtlepel. Sit dit terug vir 10 min op 100% krag. * Haal uit en klop weer baie baie goed. * Gooi uit in vierkantige vlak bak. Laat effens afkoel voor jy dit in blokkies sny.. * Moenie die fudge te veel klop nie. Giet dit in klein botteltjies (foto) en verseel dadelik. * Annetjie van Huyssteen: Resep geleen by blad bottle en bere

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