yummyness

Blueberry and Strawberry sauce

500g strawberries

500g blueberries

500g sugar

30ml lemon juice

Puree the berries and strain through a double mesh sieve

Stir in sugar and lemon juice

Adjust flavor by adding sugar

I scream you scream for Ice Cream

Melktert Ice Cream

1 cup (250ml) castor sugar

1Tbsp (15ml) water

2 egg whites

250ml cream

1tsp (5ml) ground cinnamon

500ml custard

Sugar cones for serving

Heat a pan over a medium heat

Add castor sugar and water and allow to melt, shaking pan occasionally

Allow caramel to turn a dark amber colour, and then pour onto a baking tray lined with greased foil

Allow to set

Peel brittle off foil and crush with a rolling pin, set aside

Beat egg whites to soft peak stage

Place cream and cinnamon into another bowl and beat until soft peaks form

Fold egg whites through cream

Fold cream mixture and crushed caramel through custard and freeze

Remove from fridge 15-20 min before serving and allow to soften slightly

Serve in cones

 

cake boss

Chocolate cake

6 eggs

1  cup sugar

2tsp vanilla

2 cups flour

3 tsp baking powder

3 dessert spoon cocoa powder

1 cup milk

1 tsp butter

Beat eggs, sugar and vanilla together till frothy

Add the flour slowly to the mixture

Add the baking powder and cocoa

In a saucepan heat the milk and butter together

Add to mixture and mix well

Put in baking tray and bake for 30-35 min @ 180

When done, make a chocolate genash.

Melt white chocolate, once melted take off heat, add cream and whisk till smooth

Fast put over the cake and into fridge

Fun time

Cheese cake

100ml lemon juice

10g gelatin

300g condense milk or caramel treat

250g cottage cheese

300ml cream

200g/1pkt tennis biscuits

25g butter

Crush biscuits fine and mix with melted butter

Line mould with wax paper

Make 1cm thick base with the biscuit mixture and push down firmly + even. Put into fridge

Mix together in a mixing bowl—cottage cheese and condense milk\caramel treat, put aside

In double boiler, melt gelatin in lemon juice, no lumps

While gelatin gets heated, whisk cream till stiff peak

Add lemon juice mixture to the cottage cheese mixture and stir

Fold cottage cheese mixture into whipped cream till smooth, no lumps

Spoon into moulds, refrigerate over night

Something fishy

Fish Terrine

3 portions Line fish

12 Prawns

2 green peppers

2 yellow peppers

2 red peppers

6 strawberries

1 onion

White wine

Water

Cajun spice

Cottage cheese

1 lemon, zest

12 tsp gelatin

Take a small pot, fill up with water, add white wine and bring to boil

Brunoise the peppers, strawberries, lemon zest and onions, place on a baking tray and smoke in the oven for 3min

Once water is boiling, put in your line fish and poach till cooked

If line fish is cooked, add your prawns to the water an poach till cooked

Take out your pepper mixture and put aside

Once prawns is cooked, take out of water and let it cool down

Get a big mixing bowl and flake your fish into the bowl.

Brunoise your prawns after you took off the shell, and throw it in with the line fish

Add your brunoised pepper mix and stir

Add your cottage cheese till it’s a smooth mixture

Add Cajun spice to taste

Dissolve the gelatin in water over heat till there are no lumps, and add it to the mixture

Spoon into moulds and place in fridge over night