BOEREJONGENS:

Anna Eksteen

Bestanddele
500g Rosyne
250 ml water
200g suiker
1 stokkie pypkaneel

Verhit rosyne, water, witsuiker en pypkaneel stadig saam tot kookpunt en roer dit aan die begin om die suiker te laat oplos. Kook dit vir 10 minute oor matige hitte. Giet die stroop af en  en plaas die rosyne in warm glasflesse. Vul die flesse met skoon brandewyn of om die helfte stroop en die helfte brandewyn.

Wenk
Bedien met roomys.

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VINNIGE CASSATA

Rika Theron

Bestanddele en Metode
Giet 500 ml aarbeiroomys (saggemaak) in ‘n broodpan wat met foelie uitgevoer is. Bevries tot effens styf.

Meng 500 ml vanieljeroomys (saggemaak), 50 g gekapte okkerneute, 80 ml kersies, 80 ml sultanas in 30 ml brandewyn geweek. Giet oor aarbeiroomys. Bevries tot effens styf.

Giet 500 ml sjokoladeroomys (saggemaak) oor vanieljelaag. Bedek en bevries tot hard. Keer op ‘n mooi bord uit en verwyder foelie.

 

Toffie-en-roomysskywe

Toffie sous
15 ml suurlemoensap
60 ml water
250 ml strooisuiker
150 ml dik room
50 g botter

1 liter sagte vanieljeroomys
100 g okkerneute of pekanneute, grof gekap

Vir die sous:
Verhit die suurlemoensap, water en suiker stadig oor lae hitte, terwyl geroer word, tot al die suiker gesmelt is.
Verhoog die hitte en kook vinnig tot die mengsel ’n diep goue kleur kry.
Verwyder van die hitte en roer die room by.
Roer tot goed gemeng en voeg nou die botter by.
Roer tot gesmelt.
Laat afkoel.

Metode
Wanneer die sous koud is, skep ’n bietjie daarvan in ’n goed gesmeerde broodpan wat met kleefplastiek uitgevoer is. Sprinkel neute oor. Skep roomys bo-oor en drup weer ’n goeie laag sous oor die roomys en dan nog neute. Herhaal dié lae en eindig met ’n laag roomys. Bedek en vries tot hard.

Om te bedien: Keer uit op ’n dien bord en sny in skywe.
Genoeg vir 10-12 mense.

Bron:  ARINA DU PLESSIS

 

Vanieljeroomys

Bestanddele
600 ml volroommelk
Knippie sout
1 vanieljepeul
8 groot eiergele
100 ml strooisuiker
30 ml vloeibare glukose
500 ml dik room

Metode
Verhit die melk en sout tot kookpunt en verwyder dan van die hitte.
Sny die vanieljepeul oop en skraap die saadjies uit.
Voeg die saadjies en die peul by die melk en laat staan vir 30 minute.
Haal die peul uit en gooi weg.
Verhit die melk weer tot kookpunt.
Klits die eiergele en strooisuiker goed saam en voeg die warm melk in ’n dun straaltjie hierby, terwyl geklits word.
Voeg die glukose by en roer tot dit gesmelt is.
Verhit alles saam oor lae hitte en roer aanhoudend, tot die vla dik word, maar moenie kook nie.
Giet die vla in ’n geskikte houer vir die vrieskas en sit ’n vel kleefplastiek bo-op sodat dit nie ’n velletjie bo-op vorm nie.
Laat só afkoel tot kamertemperatuur en vries dit dan.
Klop die vla elke nou en dan, terwyl dit vries, om groot yskristalle te voorkom.
Klits die room tot sagte punte vorm en vou by die mengsel in.
Vries weer en klits weer ’n paar keer gedurende die proses.
Haal die roomys uit die vrieskas ’n paar minute voor jy dit wil voorsit sodat dit effens kan sag word.
Genoeg vir 8-10 mense.

Bron:  ARINA DU PLESSIS

 

Roomys sous resep  http://www.liplekker.co.za/2018/01/rentia-se-sjokolade-sous-vir-roomys.html/

 

Ice Cream recipe

  • Ice cream
    • Cream – 250ml (optional)
    • 50g castor sugar (optional)
    • 250ml Custard – like Ultra Mel
    • Fresh, chopped strawberries
    • Freeze overnight
  • Milkshake
    • 5 scoops of Vanilla ice cream
    • 250ml Custard
    • 100ml cream
    • Blend together
  • Decoration
    • 1 scoop of  ice cream
    • Dollop fresh cream

METHOD

  • Make decorative ice cream
    • Mix cream, castor sugar, ice cream and strawberries
    • Freeze overnight
  • Blend ice cream, cream and custard
  • Scoop homemade ice cream
  • Scoop fresh cream

 

 

Roomys

 

 

 

 

 

 

 

 

 

 

 

 

Een blik cappuccino kondensmelk
1/2 blik gewone kondensmelk
Koffie geursel  (5ml of as jy n ekstrak 6 druppels)
2K room
2K Orley whip
Strooi suiker na smaak (Ek het 8 gebruik)

Klits tot dik word soos geklitsde room

Skep in bakke of bakkies
Spuit sjokolade room oor
En roer liggies deur net vir versiering

Vries

Die Klein bakkies (enkel porsies) was gevries binne ongeveer 5 ure

**As jy nie Espresso deur kondensmelk kry nie
Kan jy so 2E Espresso poeier gebruik
Ek gebruik gewoonlik Nescafé se espresso poeier
Dit is duur maar jy kom ver uit met dit
** Ek Orley whip en suiwel vrye room gebruik om die suiwel te verminder

 

 

Roomys koekie nagereg

 

 

 

 

 

 

 

 

 

 

 

Foto geleen.

Die resep pas ek aan en gebruik net wat ek in die huis het.

Jy kan dit maak van vreeslik eenvoudig tot super luuks

Neem n  broodpan en voer uit met bakpapier.

Koekies  – Ek verkies Romany Creams

Maak 2 liter Vanilla Roomys sag. Teen kamer temperatuur of in die mikrogolf.

Roer ‘n blik Karamel Kondens melk oor effens sag.

Meng met roomys. Of as jy 2 geure roomys wil hê net met die helfte van die roomys.

Smelt ‘n groot plak neute sjokolade in ‘n dubbelkoker met bietjie room tot dit loperig genoeg om te smeer.

Ekstra neute indien verkies.

 

Sit aanmekaar:

 

Maak koekies grof fyn.

Versprei van die koekies onder in die pan om ‘n basis te vorm.

Ek het altyd gekrummelde koekies in die kas, so ek is nie seker of jy 1 of 2 boksie koekies benodig nie. Ek sal dink 2.

Smeer die helfte van die roomys in die pan.

 

Dan ‘n dun lagie sjokolade met die res van die growwe koekie krummels.

Strooi ‘n dun lagie gebreekte neute oor indien verkies.

Smeer die res van die roomys oor.

Dan weer ‘n stewige laag sjokolade met ekstra gebreekte neute.

Plaas so oop in die vrieskas tot hard gevries. Ten minste oornag.

Opdiening:

Lig/tiep die roomys uit die broodpan saam met die bakpapier.

Verwyder die bakpapier en sny in skywe.

Ongeveer soos dik soos broodskywe.

Halveer die snytjie roomys om ‘n kleiner porsie te verkry.

 

Ek sit die roomys gewoonlik op ‘n vleis bord vir opdiening en sny dit ook daarin.

Dit wat oorskiet kan net so met vleis bord en al vrieskas toe gaan vir die volgende kuier slag.

(Maak net seker dit is nie Ouma se fyn vleisbord wat sal bars van die koue nie)

 

 

Ice Cream Cookie dessert

The proper recipe is below, but here being my short fast version:

Take the ice cream from the freezer and put in the fridge to soften.

Take a loaf pan, spray with Spray and Cook (or grease the pan in the usual way)
Place a layer of (thick) Tin foil all around the pan. The bottom and the sides.
This way you can lift whole ice cream out to serve.

Crumble a packet of Romany Creams (any flavor).

Stir a tin of Caramel (or “boiled in the tin” condensed milk).
Stir to soften the Caramel so that you can spread it.
Stir some nuts (not salted) in the Caramel if you have any.

Melt a large slab of Nut chocolate (good quality) with approx. 125ml of cream or Orley whip

Place the cookies in the bottom of a loaf pan.
Add a layer of softened ice cream.
If the ice cream is too soft, put it back in the freezer for a while
Add a layer of Caramel
Then a layer of ice cream again.
Then spoon or layer the melted choc over the top
Place a sheet of wax paper (lunch paper) loosely over the top and freeze – at least overnight.

Lift the ice cream out. Cut in thick slices and half the slices again.

The proper recipe:

COOKIES
1 packet cookies of your choice
(I like to use Romany Creams)

WALNUT MIX
1 cup chopped walnuts (or nuts of your choice)
1 1/2 tablespoons butter or margarine
1 tablespoon packed brown sugar

CHOCOLATE SAUCE
1 can (12 fl. oz.) Evaporated Milk (Carnation milk)
1 cup (6 oz.) Semi-Sweet Chocolate Morsels (chips)
1 cup powdered sugar (icing sugar)
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
1 tablespoon vanilla extract

For an easier Chocolate sauce recipe:
1 Can Evaporated milk
1 Large slap of (brown) milk chocolate
1 Cup icing sugar
2 tablespoons butter or margarine
1 tablespoon vanilla extract

2 liter or 1.5 qt. Vanilla Ice Cream, softened

_
FOR COOKIES: Chop cooled cookies into small pieces.

FOR WALNUT MIX:
PREHEAT oven to 375° F or 190 C. Grease 8-inch-square baking pan.
COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.

FOR CHOCOLATE SAUCE:
COMBINE evaporated milk, morsels, powdered sugar, Choco Bake and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

If you are using the easier Chocolate sauce recipe:
Break the chocolate into smaller pieces.
Combine all the ingredients in a heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

TO ASSEMBLE:
WRAP outside of 9- or 10-inch spring form pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.

PLACE remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.

TO SERVE, let stand at room temperature for 20 minutes. Remove side of spring form pan. Cut into slices.

 

 

2 Bestandele roomys

2 Koppies Room
1 Blik Cuppuchino karamel Kondens melk.
Klop room styf.
Roer die blik kondens melk liggies met n vurk net om die “klonte” glad te kry.
Roer deur die room.
Vries oornag.
Ek het my mengsel in 2 klein lava brood pannetjies gevries.
Dit dop maklik uit en sny skywe af.
Dit was absoluut heerlik.

 

Ice Cream Cookie dessert (loaf)

 

Ice Cream Cookie dessert
Ice Cream Cookie dessert

The proper recipe is below, but here is my short fast version:

Take the ice cream from the freezer and put in the fridge to soften.

Take a loaf pan, spray with Spray and Cook (or grease the pan in the usual way)
Place a layer of (thick) Tin foil all around the pan. The bottom and the sides.
This way you can lift whole ice cream out to serve.

Crumble a packet of Romany Creams (any flavor).

Stir a tin of Caramel (or “boiled in the tin” condensed milk).
Stir to soften the Caramel so that you can spread it.
Stir some nuts (not salted) in the Caramel if you have any.

Melt a large slab of Nut chocolate (good quality) with approx. 125ml of cream or Orley whip

Place the cookies in the bottom of a loaf pan.
Add a layer of softened ice cream.
If the ice cream is too soft, put it back in the freezer for a while
Add a layer of Caramel
Then a layer of ice cream again.
Then spoon or layer the melted choc over the top
Place a sheet of wax paper (lunch paper) loosely over the top and freeze – at least overnight.

Lift the ice cream out. Cut in thick slices and half the slices again.

.

COOKIES
1 packet cookies of your choice
(I like to use Romany Creams)

WALNUT MIX
1 cup chopped walnuts (or nuts of your choice)
1 1/2 tablespoons butter or margarine
1 tablespoon packed brown sugar

CHOCOLATE SAUCE
1 can (12 fl. oz.) Evaporated Milk (Carnation milk)
1 cup (6 oz.) Semi-Sweet Chocolate Morsels (chips)
1 cup powdered sugar (icing sugar)
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
1 tablespoon vanilla extract

For an easier Chocolate sauce recipe:
1 Can Evaporated milk
1 Large slap of (brown) milk chocolate
1 Cup icing sugar
2 tablespoons butter or margarine
1 tablespoon vanilla extract

2 liter or 1.5 qt. Vanilla Ice Cream, softened

_
FOR COOKIES: Chop cooled cookies into small pieces.

FOR WALNUT MIX:
PREHEAT oven to 375° F or 190 C. Grease 8-inch-square baking pan.
COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.

FOR CHOCOLATE SAUCE:
COMBINE evaporated milk, morsels, powdered sugar, Choco Bake and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

If you are using the easier Chocolate sauce recipe:
Break the chocolate into smaller pieces.
Combine all the ingredients in a heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

TO ASSEMBLE:
WRAP outside of 9- or 10-inch spring form pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.

PLACE remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.

TO SERVE, let stand at room temperature for 20 minutes. Remove side of spring form pan. Cut into slices.

 

 

Roomys Koekie Nagereg

Roomys Koekie Nagereg

Room ys koekie nagereg
Room ys koekie nagereg

Foto geleen.

Die resep pas ek aan en gebruik net wat ek in die huis het.

Jy kan dit maak van vreeslik eenvoudig tot super luuks

Neem n  broodpan en voer uit met bakpapier.

Koekies Ek verkies Romany Creams

Maak 2 liter Vanilla Roomys sag.

Roer ‘n blik Karamel Kondens melk oor effens sag.

Meng met roomys. Of as jy 2 geure roomys wil hê net met die helfte van die roomys.

 

Smelt ‘n groot plak neute sjokolade in ‘n dubbelkoker met bietjie room tot dit loperig genoeg om te smeer.

Ekstra neute indien verkies.

Sit aanmekaar:

Maak koekies grof fyn.

Versprei van die koekies onder in die pan om ‘n basis te vorm.

Ek het altyd gekrummelde koekies in die kas, so ek is nie seker of jy 1 of 2 boksie koekies benodig nie. Ek sal dink 2.

Smeer die helfte van die roomys in die pan.

Dan ‘n dun lagie sjokolade met die res van die growwe koekie krummels.

Strooi ‘n dun lagie gebreekte neute oor indien verkies.

 

Smeer die res van die roomys oor.

 

Dan weer ‘n stewige laag sjokolade met ekstra gebreekte neute.

 

Plaas so oop in die vrieskas tot hard gevries. Ten minste oornag.

 

Opdiening:

Lig/tiep die roomys uit die broodpan saam met die bakpapier.

Verwyder die bakpapier en sny in skywe.

Ongeveer soos dik soos broodskywe.

Halveer die snytjie roomys om ‘n kleiner porsie te verkry.

 

Ek sit die roomys gewoonlik op ‘n vleis bord vir opdiening en sny dit ook daarin.

Dit wat oorskiet kan net so met vleis bord en al vrieskas toe gaan vir die volgende kuier slag.

(Maak net seker dit is nie Ouma se fyn vleisbord wat sal bars van die koue nie)

 

The proper recipe is below, but here is my short fast version:

Take the ice cream from the freezer and put in the fridge to soften.

Take a loaf pan, pray with Spray and Cook (or crease the pan in the usual way)
Place a layer of (thick) Tin foil all around the pan. The bottom and the sides.
This way you can lift whole ice cream out to serve.

Crumble a packet of Romany Creams (any flavor).

Stir a tin of Caramel (or “boiled in the tin” condensed milk).
Stirring soften the Caramel so that you can spread it.
Stir some nuts (not salted) in the Caramel if you have any.

Melt a large slab of Nut chocolate (good quality) with approx. 125ml of cream or Orley whip

Place the cookies in the bottom of a loaf pan.
Add a layer of softened ice cream.
If the ice cream is to soft, put it back in the freezer for a while
Add a layer of Caramel
Then a layer of ice cream again.
Then spoon or layer the melted choc over the top
Place a sheet of wax paper (lunch paper) loosely over the top and freeze – at least overnight.

Lift the ice cream out. Cut in thick slices and half the slices again.

.

COOKIES
1 packet cookies of your choice
(I like to use Romany Creams)

WALNUT MIX
1 cup chopped walnuts (or nuts of your choice)
1 1/2 tablespoons butter or margarine
1 tablespoon packed brown sugar

CHOCOLATE SAUCE
1 can (12 fl. oz.) Evaporated Milk (Carnation milk)
1 cup (6 oz.) Semi-Sweet Chocolate Morsels (chips)
1 cup powdered sugar (icing sugar)
2 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
1 tablespoon vanilla extract

For an easier Chocolate sauce recipe:
1 Can Evaporated milk
1 Large slap of (brown) milk chocolate
1 Cup icing sugar
2 tablespoons butter or margarine
1 tablespoon vanilla extract

2 liter or 1.5 qt. Vanilla Ice Cream, softened

_
FOR COOKIES: Chop cooled cookies into small pieces.

FOR WALNUT MIX:
PREHEAT oven to 375° F or 190 C. Grease 8-inch-square baking pan.
COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.

FOR CHOCOLATE SAUCE:
COMBINE evaporated milk, morsels, powdered sugar, Choco Bake and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

If you are using the easier Chocolate sauce recipe:
Break the chocolate into smaller pieces.
Combine all the ingredients in a heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

TO ASSEMBLE:
WRAP outside of 9- or 10-inch spring form pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.

PLACE remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.

TO SERVE, let stand at room temperature for 20 minutes. Remove side of spring form pan. Cut into slice.