GEBAKTE KAASKOEK MET GEMENGDE BERRIES
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- Amberly Hubbard
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1 GEBAKTE KAASKOEK MET GEMENGDE BERRIES GEBAKTE KAASKOEK MET GEMENGDE BERRIES Kors: 200 gr digestive beskuitjies fyngemaal en met gesmelte botter gemeng. Druk met agterkant van houtlepel vas op die boom van n veerklamp pan. Beslag: 750g roomkaas 250 ml strooisuiker 250ml room 4 eiers 40ml suurlemoensap 125ml koekmeel Voorverhit oond tot 180 grade. Spuit losboompan met spray n cook Klits roomkaas en suiker saam Voeg room stadig by Meng eiers en sap saam Vou eiermengsel by maaskaas in en voeg meel by. Gooi mengsel in pan en bak vir 10 min by 180 grade Verminder hitte na 140 grade en bak verder vir 50 min. Laat afkoel in oond Meng vars berries in seisoen met 50ml water. Kook stadig. Voeg bietjie strooisuiker en 10ml gelatien by. Laat afkoel en gooi
2 oor kaaskoek. Geniet BRON Marida Olivier JOHAN SE KAASKOEKTERT MET KOEJAWELS JOHAN SE KAASKOEKTERT MET KOEJAWELS 250ml mascarpone (triple cream cheese) 250ml room 350ml gewone ongegeurde joghurt 1 blik kondensmelk 100g Milky Bar wit sjokolade 1 pakkie suurlemoen jellie 1 blikkie koejawels 60ml suurlemoensap 125ml kookwater
3 15ml gelatine en Metode: Ontpit die koejawels en maak lekker fyn Maak gelatine met bietjie water en spons in die mikrogolf vir 15 sek. Los die jellie poeier op in die kookwater en laat afkoel tot net voordat dit stol. Meng die suurlemoensap met die kondensmelk. Klits die mascarpone, joghurt en room saam. Smelt die Milky Bar en meng alles goed saam en gooi in bak met kors van jou keuse. Sit in die yskas tot benodig. Die krulle is sjokolade wat gesmelt en op waspspier gesmeer is en Resep en foto: Johan Coetzee RICOTTA TART RICOTTA TART DOUGH 210gr Flour 80gr Sugar
4 90gr Butter cold Find of 1 small lemon 1 Egg 1tsp Vanilla Essence Place dry ingredients in bowl add cold butter mix and crumb. Add vanilla and egg and lemon rind. Remove and knead until dough comes together. Place baking paper in a pie dish and lay dough on top. FILLING 300gr Ricotta cheese (I suggest the Woolworths it s very good quality must be extremely fresh not sour taste ) 1/2 cup milk 60gr sugar 3 eggs separated. Beat egg whites till stiff. Beat yolks and sugar together till pale in colour. Add Ricotta cheese to beaten yolks and milk. Fold in egg whites. Fill you pie dough with the Ricotta and bake for 30/35 Mins at 160/170deg. Hopefully no loadshedding RECIPE AND PICTURE BY : Sabrina Merli Dulche-de-leche Gevriesde Kaaskoek
5 Dulche-de-leche Gevriesde Kaaskoek 125 ml pynappelsap 10ml gelatin poeier 1 bakkie roomkaas (250g) 1 blik karamel treat 250ml room Geroosterde klapper skaafsels Tropiese vrugte in seisoen Kors 3/4 pakkie tennis koekies.60 ml Geroosterde klapper.80ml gesmelte botter 1. Maak koekies en meng met botter en klapper 2.Gooi helfte pynappelsap in mikrogolfvaste bakkie Voeg gelatien by en laat bietjie week. Verhit dan vinnig in mikrogolf tot gesmelt en voeg daarna die ander pynappelsap by 3.Klits roomkaas en karamel saam tot glad en romerig en roer pynappelsap geleidelik by. 4.Voeg vanilla by room en klits tot styf Vou in by karamel mengsel Skep in kors en bedek met kleefplastiek en vries 5.Sprinkel geroosterde klapperskaafsels bo-oor en gesien met tropiese vrugte Foto en resep: Marida Olivier
6 KEY LIME PIE Crush one packet of either digestive or ginger nut biscuits. Mix with about 150g of melted butter and 50g-75g of sugar (if required). Spread the mixture across a greased cake tin. Bake for about 10 minutes in an oven at around 180*C until it becomes firm and golden brown. Next, whisk together 4 egg yolks. When they re frothy, mix in one can of condensed milk with some vanilla essence, if desired. Stir in the juice of 4-6 limes (depends how sour you like it). Pour the mixture over the base and pop it back in the oven for another 20 minutes. Cool in the fridge overnight. Posted: Amanda Conradie JOHAN SE KAASKOEKTERT
7 250ml mascarpone (triple cream cheese) 250ml room 300ml gewone ongegeurde joghurt 1 blik kondensmelk 100g Milky Bar wit sjokolade 1 pakkie suurlemoen jellie 125ml grenadilla moes 60ml suurlemoensap 125ml kookwater Metode: Los die jellie poeier op in die kookwater en laat afkoel tot net voordat dit stol. Meng die suurlemoensap met die kondensmelk. Klits die mascarpone, joghurt en room saam. Smelt die Milky Bar en meng alles goed saam en gooi in bak met kors van jou keuse. Sit in die yskas tot benodig. Resep en foto: Johan Coetzee Posted: Amanda Conradie Betsie Ferreira ek het eintlik vergeet om die milkybar te koop maar hy is heerlik daarsonder dalk minder soet rerig lekker Ek het houer grinadella gevat bietjie water en maizena gemeng en in mikro gekook tot dik, mens kan seker enige iets soos bessies of koejawels bo-op sit selfs lietjies, die moes dink ek moes in die tert kom ek het dit dink ek mis gelees of mis afgeskryf..het nie moes in tert gesit nie
8 TIPS FOR PURRRRRRFECT CHEESCAKE!!! TIPS FOR PURRRRRRFECT CHEESCAKE!!! 1. Pay attention to temperature: First, you must follow instructions and allow your cheesecake to chill. Many recipes call for a 6-hour overnight chill time and I know this seems excessive to many home bakers, but it really is necessary if you want a completely set cheesecake that will come out of the pan with ease. Second, cheesecakes absolutely taste best at room temperature, so after chilling let it stand at room temperature for 20 to 30 minutes before serving. 2. Soften the cream cheese: Word to the wise: bring your cream cheese to room temperature before making a cheesecake. Much like using a springform pan, this is one of the nonnegotiables if you want a smooth, lump-free cheesecake. 3. Don t stress over cracks: Many cheesecakes crack on the top. In fact, I m not sure I ve ever made one that didn t crack just a little. This has a lot to do with temperature and the rate at which your cheesecake heats up, but the good news is that it can be fixed. My instant (and tasty) trick is to spread a layer of sour cream over the cooled cheesecake. It will give it a clean finish and add a little extra creaminess to each bite. 4. Prebake your crust: Many recipes don t require you do this, but I guarantee you re going to have a crisper, lovelier crust if you do. With any kind of crumb crust (like graham cracker,
9 for instance) you ll just want to give it a quick 10 minute bake in the oven before filling it with your cream cheese filling. No pie weights or fuss required. 5. Whip, whip whip: If you think about your idea of a great cheesecake, it s probably super, super creamy. To get that at home, your batter must be completely smooth, so be sure to beat your batter more than you think you need to. Sure, it may be lump free but you don t want to stop until you have what Dorie Greenspan calls a satiny batter. I find I often have to beat my batter for an extra 1 to 2 minutes after the point at which the recipe says to stop to achieve this satiny texture. 6. If using eggwhites in your recipe, DO MAKE SURE TO FOLD IN WITH FIGURE 8 MOVEMENT. -DO NOT, DO NOT overmix POSTED BY Amanda Conradie Photo: Floraine Wasseman Rosemarie se Yskas-kaaskoek My yskas kaaskoek maak ek met 1 pakkie suurlemoen jelly wat ek aanmaak met 3/4 koppie suurlemoensap. Meng die jellie effens afgekoel met n blik kondensmelk en roer dan 2 x 250ml gladde maas of roomkaas by. Klits 2 x 250ml room styf en roer alles lekker bymekaar. Gooi uit oor fyn Marie beskuitjie en botter kors en verkoel in
10 yskas. Ek hou van n grenadella topping Ek verhit een bakkie/blikkie genadella moes met een een bakkie/blikkie water en 2 teelepels suiker en maak dit dik met bietjie vlapoeier. Smeer warm oor die verkoelde tert. Resep ingestuur deur: Rosemarie Maytham AARBEI-MAASKAASTERT AARBEI-MAASKAASTERT 1 pakkie tennisbeskuitjies; l blik aarbeie; 250g maaskaas; 1 blik kondensmelk; 100ml suurlemoensap; 1t vanilla; 2 t gelatine opgelos in 62ml water en 250ml room. Dreineer aarbeie en maak sous deur sap te verhit. Meng 25ml suiker en 10ml maizena met n bietjie van die sap.voeg by die sap en kook vir 2 min. Laat afkoel. Meng maaskaas kondensmelk suurlemoensap en vanilla. Smelt gelatine
11 oor kookwater en voeg by. Voeg geklitste room by. Versier met aarbeie en gooi die afgekoelde stroopmengsel oor. Bron: Annelise Engelbrecht LESLEY SE ONGEBAKTE KAASKOEK LESLEY SE ONGEBAKTE KAASKOEK KORS 2 pakke crushed ginger biscuits of tennis biscuits, 180ml gesmelte botter om base te maak en sit in yskas. Meng Saam 2 low fat cream cheese tubs, 1 & 1/4 blik kondensmelk, 75 mill vars gedrukte suurlemoensap en 1/4 teelepel vanielje poeier of 1 teelepel vanilla extract. Gooi mengsel in base en stol vir 3 ure FOTO Lesley-Ann Fortuin
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