DIAMANT-KRISPIES DIAMANT-KRISPIES 200 g malva lekkers 1 385 g blik kondensmelk 30 ml botter 5 X 250 ml rysvlokkies ( rice Krispies ) 50 g donker sjokolade Smelt die malva lekkers, kondensmelk en botter saam oor lae hitte en roer aanhoudend. Roer die rysvlokkies baie goed deur. Voer n bakplaat van 16x25x3 cm met kleefwerende plastic uit en smeer liggies met botter. Druk die mengsel eweredig daarin vas en laat dit in die yskas stol. Sny dit in diamantvorms en plaas dit op n afkoelrakkie. Drup of spuit gesmelte sjokolade oor. Resep geplaas deur Petro van Genderen Foto: Petro van Genderen MONIQUE SE LEKKER PEANUT BUTTER FUDGE
MONIQUE SE LEKKER PEANUT BUTTER FUDGE So het n ruk terug n heel eenvoudige resep gekry by n vriendin en dit is n groot treffer: Bestanddele 100 ml Peunut Butter 100 Ml Coconut oil 50 Ml Heuning 5Ml Vanilla Essence Metode Plaas die peanut butter, coconut oil en heuning in n pot. Verhit die bestandele net totdat als lekker gesmelt is, voeg die vanilla essence by en meng. Voer n bakkie uit met was papier. Gooi die mengsel daarin en plaas in vrieskas tot dit geset is en sny in blokkies. Hou in yskas tot net voordat jy Dit opdien. Dit smelt Maklik. In die foto hieronder het Ek drie variasies gemaak gisteraand. 1. Is n plein peanut butter Nee. 2. Is ook n Klein peanut butter ene maar het rice krispies bygemeng en laat stol en toe albany sjokolade gesmelt en dit bo oor gesmeer en dit verder laat set. 3. Hier het Ek ipv peanut butter, nutella gebruik en nie die heuning bygevoeg nie. FOTO: Pier-Brita Rudman
YOGURT COVERED NUTS YOGURT COVERED NUTS Ingredients: 1/3 cup sour cream or yogurt 1 cup sugar 1 tablespoon light corn syrup 1 dash salt 1 tablespoon butter 1/2 teaspoon vanilla extract 2 cups nuts Directions: Combine sour cream/yogurt, sugar, corn syrup and salt in saucepan. Bring to boil. Reduce heat and stir constantly until mixture reaches soft ball stage. Remove from heat and stir in butter and vanilla. Stir in nuts. Turn out onto wax paper and separate with a fork. Allow to cool. Photo: Sharon Van der Merwe
ERIKA S SWEETIE PIE ERIKA S SWEETIE PIE Ingredients Chocolate chips Marshmallow fluff (buy it or make your own) Mini stroopwafel bites (dutch caramel waffel) On each waffle place some marshmallow fluff. Place in fridge to set. Melt the chocolate chips. Take waffels out of fridge and coat with chocolate. Place in fridge to set. You can do a second coating of chocolate if you d like Optional: I coated the waffels with chocolate, put it in fridge to set and then added the marshmallow fluff and following the rest of the steps as above. This is really optional seeing as you coat the entire waffel and fluff in any case. Enjoy making it
Source and Photo: Erika Foot LELANE SE HONEYCOMB LELANE SE HONEYCOMB 1 1/2 koppie suiker 1/4 koppie heuning 1/4 koppie water 1 eetl bicarbonate of soda Bring tot kookpunt tot amber kleur, voeg 1 eetl bicarbonate of soda by en roer vinnig. Gooi in bakpapier uitgelegde bak en los tot hard. Foto en resep: Lelane van der Walt
KLAPPER-YS CONES KLAPPER-YS CONES 2 koppies versiersuiker 2 koppies klapper 1 blikkie kondensmelk 3 druppels voedsel kleursel Sif versiersuiker Voeg klapper by Voeg kondensmelk by Meng alles saam Sit in yskas tot gestol Bron en Foto: Cecil Dunhin PETRO S TURKISH DELIGHT
PETRO S TURKISH DELIGHT Bake & Cooking paper 60 g gelatine (96ml) 500 ml water 80 g cornflour 900 g sugar 2,5 ml tartaric acid ( wynsteensuur ) 25 ml rose essence or 25 ml lemon juice ( ek het lemon juice gebruik ) icing sugar and corn flour mixed in equal parts ( ek het opgehoopte eetlepel van elk gebruik was genoeg vir helfte ) ek het ook pienk kleursel gebruik, baie klein bietjie ) Line a deep baking tray with bake & cooking paper. Soak the gelatine in 100 ml of the water. Blend the cornflour to a paste with 50 ml of the water. Bring the remaining water to the boil and pour over the soaked gelatine. Stir to dissolve the gelatine. Add the sugar to the dissolved gelatine and dissolve over a low heat in a saucepan. Blend the hot mixture into the cornflour mixture ( die resep se nie wanneer jy die tartaric acid moet in sit nie, ek het dit saam die cornflour in gesit )and return to heat and bring to the boil, stirring continuously. Cover and boil for 3 minutes, remove the lid and boil for a futher 7 minutes. Remove from the heat and add the rose essence or lemon juice. Pour the Turkish delight into the prepared baking tray. Cool and chill in the refrigerator. Turn the mixture onto a cutting board sprinkled
with the icing sugar and cornflour mixture. Cut into squares and coat each square in the icing sugar mixture. Line a container with bake & cooking paper and pack away the Turkish Delight, or alternatively wrap each square individually in bake & cooking paper to keep them fresh. Photo: Petro van Genderen and Amanda Viljoen EASY CHERRY CHOCOLATE TRUFFLES EASY CHERRY CHOCOLATE TRUFFLES So today I had some chocolate cake left over and got a stunning little recipe from Rina, and decided to make them. I used chocolate cake crumbled it up and then added some Cherry liquer to form a paste. I then used maraschino cherries and wrapped them in the cake paste and then rolled them in vermicelli. They are now in the fridge getting cold. Tasting very good.. Source: Sharon Naude and Rina Kleinhans Photo: Sharon Naude
KNUPPELDIK FUDGE KNUPPELDIK FUDGE Fudge ( Makes about 6 dozen squares of 2,5 x 2,5 cm ) 165 g Butter 75 ml Syrup ( 100g ) 1 tin Condensed milk ( 397 g ) 325 ml boiling milk 1,2 kg Sugar 140 g Flour 2 ml Cream of tartar ( omit if you don t have ) 5 ml Vanilla extract Method Melt the butter and syrup in a heave based pot over low heat. Add the condensed- and boiling milk to the mixture. Combine the sugar and the flour and add it to the condensed milk mixture. Mix continuously over low heat until it starts to boil. Add the cream of tartar as soon as it starts to boil. ( omit this step if you don t have cream of tartar ) Cook for a further 25 min until it reaches the softball stadium over low heat stirring constantly to prevent it from
burning. Remove from the heat and add the vanilla extract. Use either a wooden spoon or an electric mixer and beat until the mixture starts to firm up slightly. Pour into a greased or lined pan ( not smaller than 18 x 28 x 3 cm ) even the surface. Cut into squares before the fudge sets completely. PHOTO: Wilanda Räsänen Source: Knuppeldik aan Koningkos BRAZILIAN BRIGADEIROS BRAZILIAN BRIGADEIROS Chocolate flavour with chocolate sprinkles. Recipe as follows 1 tbs butter 1/4 cup cocoa 1 tin Condensed milk chocolate sprinkles In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.. Enjoy brazilian special desert
PHOTO AND RECIPE: Shirley Saba Oliviér