500 ml fresh cream
1 tub condense milk
1/2 tin mascarpone cheese Continue reading
500 ml fresh cream
1 tub condense milk
1/2 tin mascarpone cheese Continue reading
5 litres vanilla ice
2 packets tennis biscuits
500g whole nut chocolate Continue reading
Using different silicon moulds brings out the creativity of this recipe.
By refrigerating it and using rectangular moulds you can make cute petits fours. By using funky moulds and freezing it you get a sorbet type texture. Flavour it with various extracts (make sure they have no added sugar) to create more fun. In this case I did strawberry flavour. Continue reading
500ml fresh whipping cream or 2 bottles Orley Whip for Parev
1/2 cup sugar
The kitchen is usually gifted with a bowl of citrus and the glow of orange is fairly essential through all the seasons. Sometime as key players, often to garnish or to lift a dish with juice and the wondrous, highly fragrant, sweet oily zest which so often brightens dishes and cocktails. Once armed with a sharp knife even a tired old bowl of citrus comes back to life, zested and the succulent textured segments are removed from tiring, bitter, pithy over coats it’s party time for the palette and Mojitos for the rest!
I have these old demitasse cups that we hardly ever take out, so I put them to good use. I portioned out my ice cream, topped it with chocolate chips, and put it into the freezer. Of course when the little munchkin grandkids come to visit, I use small paper cups they can hold in their grubby little paws, squeeze up and lick rather than bother with a spoon. Note: lolly-pop molds are not a bad idea, but when the little ones are around, it’s a lost cause!
500ml double cream
1/2 a vanilla pod split
1/2 a tsp rose water(you could add more if you want)
Place the above Ingredients in a pot and simmer over gentle heat. Remove when small bubbles appear set aside.
In a bowl separate 2 eggs we only use the egg yolk.
To the egg yolk add 8 tsp Xylitol and mix.
Add half the mixture to the bowl and stir. Now add the rest of the mixture. Be careful not to scramble the eggs when you pour the mixture. Stir quickly to avoid this.
Now return to stove and stir until the mixture starts to get a little thick. It should still be of a pouring consistency.
Strawberry and rasberry coulis:
6 strawberry and 12 rasberry whiz in blender.
Now pour the liquid into a container and add the Strawberry and rasberry mixture to the cream mixture stirring in a figure of 8.
Now place in fridge stirring every two hours until it thickens.
You can enjoy as a treat.😘😘😘
Prepared, tried and tested by: Neerasha Singh
Makes 4 Banana Pops
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions.
Use 1 portion of almond butter per 2 banana slices.
Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.)
Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper.
Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy!
Source: Bon Appetit met Marietjie
Make redvelvet cake and bake in spring foam pan
Bake some cake in atray for crumbling
2l vanilla ice cream
Haf tub cream cheese
1 cup fresh cream
Mix together in softend ice cream
Crumble ssome cake into iceccream
Pour over cake in spring foam pan
Cover with cling wrap and freeze to set
Unmould, and decorate with more cake crumbs
Prepared, tried and tested by: Jameela Sayed
600ml pure thickened cream
1/2 tin condensed milk
1 cup chopped nuts
Place your mixing bowl and paddle attachment in the freezer for at least an hour before starting this recipe.
Once your bowl and paddle attachment is really cold place the thickened cream inside beat till fairly stiff peaks form.
Then by hand fold in the condensed milk with a spatula making sure mixture is well combined.
Now fold in mixed nuts.
When everything is well combined line a loaf tin or any pan you wish, pour in mixture and smooth out evenly.
Cover with plastic wrap and place in the freezer to set for about 6 hours.
When set slice or scoop and enjoy.
Prepared, tried and tested by: Sadsac Sadsac
2 litre vanilla ice cream
250ml fresh cream
1 packet any chocolate biscuits
2 large bars of chocolate
½ cup chopped almonds or pecans
¼ cup glacé cherries, chopped
Bring ice cream to room temperature, and meanwhile chop chocolate into small pieces.
Chop biscuits into small pieces.
Whisk cream until thick.
Add chocolate, biscuits, almonds/pecans and cherries to ice cream and mix well.
Fold in fresh cream.
Place into two containers with tight lids (try recycled ice cream tubs).
Place in freezer and when frozen,serve (2 or 3 scoops per person).
Tip: you can use any chocolate or biscuit you like: Oreo, Romany Creams, Choc Digestives. You can also pour a little chocolate sauce over when serving, but it’s yummy just as is.
Courtesy Thigam Nathoo
Seen posted on: RECIPIES FOR AFRICA – SHARE your Favourite Recipes
Yield: 1 1/2 L
3 cups Full fat dairy milk
1 cup heavy cream
1 vanilla bean, split in half and scraped
7 large egg yolks
1 ¼ cups granulated sugar
30 Rolos, unwrapped and chopped
1/3 cup caramel syrup
1. In a medium saucepan, over medium heat, combine the half-and-half, heavy cream and vanilla bean with pulp. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Set aside.
2. In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, whisk the egg yolks until they lighten in color and thicken; about 3 minutes.
3. Gradually add the sugar and whisk to combine.
4. Remove vanilla bean pod from cream and discard. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
5. Strain mixture into a container and allow to sit at room temperature for about 30 minutes. If you don’t have a fine mesh sieve, no worries, just make sure there aren’t any cooked egg bits in your base.
6. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
7. Pour into an ice cream maker and freeze according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Once the ice cream is at the soft serve stage, fold in the Rolos.
8. Place half of the ice cream into a freezer-safe, sealable container. Drizzle the caramel syrup over the ice cream and layer the remaining ice cream over the syrup. Drag a knife or skewer through the ice cream to swirl in the caramel, smooth out the top and freeze for 3-5 hours or until ready to serve.
– Rolos do freeze, so the pieces will be slightly hard and crunchy. Basically watch your pearly whites when noshing on this Rolo Ice Cream recipe straight out of the freezer.
– Recipe adapted from Alton Brown via Food Network
Seen on Granny Mouses House/Ouma Muis se Huis
4 cups crispy chocolate rice cereal
1½ cups semi-sweet chocolate chips
1½ tablespoons shortening/Margarine/Wooden Spoon
1 x 2 L chocolate ice cream tub
Melt semi-sweet chocolate chips and shortening in the microwave for 30 seconds, stir and continue heating and stirring at 15 second intervals, until smooth.
Pour the melted chocolate over the crispy chocolate rice cereal and stir to coat.
Spread the coated cereal out on a piece of parchment paper to set and harden.
Allow the chocolate coating to harden and then break the cereal into bite sized pieces.
In a large bowl, mix the softened chocolate ice cream with 2 cups of the crunchy cereal pieces.
Spread into a 9-inch springform pan and top with the remaining crunchy cereal, pressing it into the ice cream.
Cover the springform pan and place the ice cream cake in the freezer for 6-8 hours or overnight (depending on your freezer) to harden.
When ready to serve, remove from the freezer and slide a knife around the edges of the springform pan and then remove the sides.
Place the chocolate crunch ice cream cake on a plate or platter. Add additional cereal around the edge of the platter, if desired.
Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake cake. Re-dip and dry the knife for each cut you make.
Preparation: 15 min
Cooking: 3 min
Chilling: 3 hours
•250 ml (1 c) black coffee
•60 ml (¼ c) brandy
•38 sponge finger biscuits
•3 eggs, separated
•60 ml (¼ c) castor sugar
•40 ml (8 t) warm water
•2,5 ml (½ t) vanilla essence
•250 g mascarpone cheese
•60 g dark chocolate, grated
•60 ml (¼ c) cocoa
Lightly grease a 20 cm cake tin.
1 Pour the coffee and brandy into a small dish. Dip the finger biscuits one by one into the coffee mixture and stand the biscuits upright around the sides of the cake tin.
2 Place the egg yolks, castor sugar, water and vanilla essence in a mixing bowl. Beat the mixture until pale and thick. Gently fold in the mascarpone cheese.
3 In another heatproof bowl over a pot of gently simmering water, whisk the egg whites until stiff peaks form and fold into the mascarpone mixture. Spoon a third of the mixture into the cake tin. Dip a few of the biscuits into the coffee mixture and place a single layer of biscuits on top of the mixture. Sprinkle over half of the chocolate. Repeat the layers until all the ingredients are used, ending with a layer of fingers.
4 Cover with clingfilm and freeze for 3 hours or overnight. Turn onto a serving plate and sprinkle over the cocoa. Serve immediately.
Source: You Magazine
Seen on: RECIPIES FOR AFRICA – SHARE your Favourite Recipes
Perfect for these hot days we having at the moment ..
1 tub Vanilla ice cream ( the creamier the better )
1/2 cup chopped walnuts
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1/2 cup mixed dark and white chocolate chips
10 cherries chopped
1 x packet crushed Oreo biscuits
1 tub whipped fresh cream
Allow ice cream to soften ( 2 hours ) add to a large bowl and stir to consistency of thick cream. Stir in whipped cream. Add dry ingredients and mix until all ingredients are covered in ice cream. Pour into a round salad bowl that is lined with cling wrap let cling wrap overlap on all sides. Freeze overnight. To serve, place bowl into hot water for a minute or so then invert onto a plate. Remove cling wrap. Drizzle some choc ice cap over the top. Decorate with fresh fruits or more chopped nuts. It’s divine!
Source: Husna Dalwai
Prepared, Tried and tested and posted by: Gail Haselsteiner