Koue – Gaarvleis Tert

Magda
2 koppie gaar gemaalde vleis
1 koppie koue gaar aartappel in blokkies gesny
1 blik klein heel sampioene
1 meduim ui
1 eeteel tamatiesous
1/4 tl.sout
1 eier
1 eeteel botter
gerasperde kaas
1 eeteel worcestersous
1/2 koppie melk

Metode
Dreineer sampioene maar bewaar water. Smelt botter in kastrol,voeg sampioene en fyngesnyde ui by en braai tot ligbruin oor lae hitte. Voeg vleis en aartappels by, braai vir nog 2 minute. Voeg al die bestanddele by behalwe eier, melk en kaas. Voeg sampioenwater by en laat net opkook. Skep vulsel in voorbereide kors, verkieslik aartappelkors. Klits melk en eier saam, giet bo-oor.
Sprinkel gerasperde kaas oor en sit hier en daar ‘n stukkie botter. Bak vir omtrent 20 minute in warm oond teen 220°C.

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Lemon Fridge Tart

Woumarie

Ingredients
200g tea (Tennis) biscuits
90g butter – melted
1 x 80g lemon jelly powder packet
½ cup boiling water
400ml evaporated milk
1 Tbs castor sugar

Method
Grease a deep 22cm square dish or tray. Place the tea biscuits in a large freezer bag and use a rolling pin to crush them. Stir in the melted butter, then press into an even layer in your dish. Set aside in the fridge. Combine the lemon jelly powder and boiling water. Stir well to dissolve all the powder, then set aside to cool slightly. Place the evaporated milk and castor sugar in a separate bowl. Use an electric whisk to beat them together until the mixture is light and fluffy. Continue to whisk while adding the jelly liquid in a thin, constant stream. Pour the mixture over the biscuit base, cover and refrigerate until firm. (2 – 3 hours should be plenty of time.) Serve straight from the fridge.

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Gebakte appelkoos-kaaskoek

Rohanja
Hierdie is ‘n resep van Ina Paarman en is, soos elkeen van haar resepte, ‘n treffer.

Kors:
300 ml gemaalde amandels
45 ml sagte botter
30 ml suiker

Appelkoossous:
125 ml droë appelkose
190 ml water
45 ml suiker
60 ml sjerrie
5 ml gerasperde lemoenskil

Vulsel:
250 ml appelkoossous (sien metode)
2 houers geroomde maaskaas
45 ml mielieblom
60 ml koekmeelblom
2 ml vanieljegeursel
180 ml suiker
fyngerasperde skil van ½ suurlemoen
2 ekstragroot eiers
250 ml room, geklop
125 ml dik natuurlike joghurt

Metode Kors
Meng die bestanddele vir die kors saam en druk dit op die bodem van ‘n losboompan van 24 cm vas. Verkoel tot benodig.

Metode appelkoossous:
Verhit die appelkose en water tot kookpunt en laat prut liggies tot die vrugte plomp en sag is. Voeg die suiker by en roer om op te los. Puree die mengsel tot ‘n sous. Voeg die sjerrie en gerasperde skil by. Hou eenkant.

Metode Vulsel
Voorverhit die oond tot 180 °C. Klits die maaskaas, mielieblom, koekmeelblom, vanieljegeursel, suiker en suurlemoenskil saam. Voeg die eiers een vir een by en klits goed ná elke byvoeging. Vou die room en joghurt in. Skep die helfte van die mengsel uit in ‘n bakkie en roer 125 ml van die appelkoossous daarby. Skep lepelsvol van die appelkoosmengsel — afgewissel met lepelsvol van die skoon mengsel — op die kors en trek ‘n mes daardeur om ‘n marmer-effek te verkry.

Metode Bak
Sit die pan in ‘n groot oondroostersak (wat vir vleissnitte bedoel is) en knoop toe. Prik die bokant sodat stoom kan ontsnap. Plaas dit in ‘n oondbak wat halfpad met water gevul is en bak vir 20 minute. Verlaag die oondtemperatuur tot 160 °C en bak vir ‘n verdere 30 minute. Skakel die oond af en maak die oonddeur op ‘n skrefie oop. Laat die koek vir ‘n uur in die lou oond afkoel. Sit voor met die orige appelkoossous. Lewer 1 middelslag kaaskoek.

Nota
Groot krake op gebakte kaaskoek is waarskynlik as gevolg van die volgende: — Die mengsel is té veel geklits. — Die oondtemperatuur was te hoog. — Die koek is te lank gebak. — Die koek is te vinnig afgekoel (dit moet altyd in die oond met die deur half-oop afgekoel word. Sien resep langsaan).

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Maklikke Souttert

Rohanja

Bestanddele
1 blik boelie beef                                                
2 eiers geklits
250ml melk
5ml mosterd
25ml meel
500ml kaas gerasper
Pietersielie

Metode
Maak boelie beef fyn en meng alles. Skep in gesmeerde kolwyntjiepan. Bak teen 180 C vir so 15 tot 20 minute tot die eiers geset is.

Wenk
Tamaties kan ook begevoeg word

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Biltong Pie ~ Banting

Woumarie
1 cup Almond Flour
½ tsp Salt
2 Tbsp. Olive Oil or Butter
3 Eggs
100g Biltong
½ cup Fried Onion
6 Olives or Peppadews
1 cup Cheese
½ cup Cream

Method
Preheat the oven to 350’C (or the highest you can go on your stove, usually 260/270C, the crust needs to bake fast). Spray an ovenproof pie dish. FOR THE CRUST: Mix the almond flour, the olive oil or butter, the salt and 1 egg together. Press the mixture down into and around the sides of the pie dish, and bake at 350’C for 10 – 15 minutes. Turn the heat of the oven down to 180’C. FOR THE FILLING: Slice up the olives or peppadews. Mix together the biltong, fried onion, and olives (or peppadews) and pour into the crust. Sprinkle the cup of cheese over the top. Mix together the cream and 2 eggs and pour over the filling. Bake at 180’C for 30 minutes.

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Appeltert Op Die Vuur:

Lynettte Muller

Bestanddele
½ kop gewone hawermout
6 eetlepels meel
3 eetlepels bruinsuiker
¼ koppe gegranuleerde (castor) suiker
¼ teelpel kaneel
knippie neutmuskaat
2 teelepel botter, nog n bietjie vir foelie
3 appels (Fiji)
‘n paar druppels suurlemoensap

Metode
Meng die hawermout, meel, suikers, kaneel & neutmuskaat saam. Sny die botter in todat die mengsel krummels maak. Sit dit in die yskas & begin die appels voorberei. Was die appels & maak hulle droog. Sny die appels in skywe, meng dit in ‘n bak met suurlemoensap. Sny 2 stukke foelie (omtrent ‘n 30cm elk) & botter elkeen in die middel. Plaas die appels in die middel & gooi die hawermoutmengsel oor. Plaas ander een foelie bo op(botter in die middel) & vou die randjies om (omtrent 1 cm). Maak seker dis mooi geseël. Vou die hele pakkie in nog ‘n stuk foelie om seker te maak dat dit kan brand nie. Plaas dit op die rooster (Op medium hitte – 180 grade) vir 20 min. Laat dit afkoel vir ‘n paar minute. Wees versigtig- die inhoud is baie warm. Sit voor met roomys of room.

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Onfeilbare suurlemoen-yskaskaaskoek

Rohanja

‘n Staatmaker wat ook lekker in ‘n oondpan pas en dan in blokkies gesny kan word. Heerlik met enige bolaag.

Kors:
2 pakkies Tennisbeskuitjies, gekrummel
100 ml — 160 ml gesmelte botter
‘n Knippie kaneel

Vulsel:
1 blik (397 g) volroom-kondensmelk
150 ml suurlemoensap
30 ml fyngerasperde suurlemoenskil
2 houers (200 g elk) geroomde maaskaas
30 — 40 ml gelatien
60 ml koue water
100 ml kookwater
500 ml dik room
125 ml strooisuiker
10 ml vanieljegeursel
suurlemoensmeer (lemon curd) of vrugtesous

Metode
Meng die bestanddele vir die kors goed saam. Druk dit vas op die bodem van ‘n losboomkoekpan van 35 cm en verkoel tot benodig. Meng die kondensmelk en suurlemoensap en roer die maaskaas by. Sprinkel die gelatien oor die koue water en laat staan vir 5 minute om te spons. Giet die kookwater oor en roer om te smelt. Roer by die maaskaasmengsel. Klits die room, strooisuiker en vanieljegeursel saam tot styf en vou maaskaasmengsel in. Giet in die voorbereide tertkors en verkoel vir 5 uur of oornag tot gestol. Smeer ‘n lagie suurlemoensmeer of vrugtesous van jou keuse oor en sit voor. Lewer 1 groot kaaskoek.

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No bake caramel Tart

Woumarie

Ingredients
200g chocolate filled biscuits (I used Bakers Romany Creams)
60g salted butter, melted
2Tbs cocoa powder
100g walnuts, toasted
385g tin Nestlé Caramel treat
200g 70% dark chocolate, roughly chopped
¾ cup cream
2Tbs glucose or 1 tablespoon butter
Hawaiian black salt (available from Woolies or Pick n Pay)

Method
Pulse the biscuits in a processor until fine breadcrumb texture. Add the melted butter and cocoa and blitz until combined.
Press the biscuit crumbs into a 22cm shallow tart tin. Toast the walnuts in a dry pan until they start to smell nutty and take on some colour. Press lightly into the biscuit crumb base. Decant the caramel into a heat-proof bowl and warm in the microwave until soft. Stir until the caramel is smooth. Pour the caramel into the tart shell and smooth over with the back of an off-set spatula. Refrigerate until firm. Place the chopped chocolate, cream and glucose in a glass bowl. Microwave at 30 second intervals, stirring between each blast until melted and glossy. Pour the chocolate ganache over the chilled caramel and smooth over. Chill for several hours until firm. Scatter with Hawaiian black salt. Keep the tart chilled in the fridge. Set on the counter for about 10 minutes before serving. When slicing, use a warm smooth bladed knife for neat a sharp-edged finish.

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Mieliegereg

Lynette Muller

Bestanddele
4 eetlepels botter
4 eetlepels suiker
4 eiers
3 eetlepels mazena
2 teelepels aromat
1 1/2 k melk
2 blikkies sweet corn

Metode:
Klits botter, suiker, eiers tot room. Voeg droe bestanddele saam, meng melk en aromat en voeg by.
Voeg mielies by. Bak tot gaar in mattige oond.

NOTA:
Maak die resep gerus dubbel aan.

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Easy no-bake milk tart

Woumarie

ngredients
200g nuttikrust biscuits
397g can condensed milk
700ml boiling water
15ml butter
50ml cold water
40g corn flour
2 large eggs – separated
½ vanilla pod – split and seeds removed with a sharp knife
1 mandarin – finely grated zest only
Finely ground cinnamon for the top

Method
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish. Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil. In the meanwhile, mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together. Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly. Remove from heat. Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture. Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely. Sprinkle ground cinnamon over the top and serve.

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