Ingredients:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 cup heavy cream (whipped with 2 tbsp powdered sugar)
• 1 cup fresh strawberries, thinly sliced
• Powdered sugar (for dusting)
• Chocolate sauce (for drizzling)

Instructions:

1. Preheat the Oven:
   1. Preheat your oven to 400°F (200°C).
   2. Line a cookie tray with parchment paper.
2. Prepare the Puff Pastry:
   1. Roll out the puff pastry on a lightly floured surface. Use a heart-shaped cookie cutter to cut out as many hearts as possible.
   2. Transfer the hearts onto the prepared cookie tray and lightly brush the tops with the beaten egg for a golden finish.
3. Bake the Pastry Hearts:
   1. Place the hearts in the oven and bake for 9-10 minutes, or until puffed up and golden brown.
   2. Remove from the oven and allow them to cool completely.
4. Assemble the Hearts:
   1. Carefully slice each heart in half horizontally using a serrated knife.
   2. Pipe a layer of whipped cream onto the base of each heart.
   3. Add a layer of sliced strawberries over the cream, then pipe another layer of cream on top of the strawberries.
   4. Gently place the top half of the heart on the cream to form a sandwich.
5. Garnish:
   1. Lightly dust the assembled hearts with powdered sugar.
   2. Drizzle chocolate sauce over the top for a decadent finish.
6. Serve:
   1. Serve these Strawberry Puff Pastry Hearts immediately for the freshest and flakiest texture.

Prep Time: 15 minutes | Bake Time: 10 minutes | Total Time: 25 minutes
Serving: 6-8 puff pastry hearts | Calorie Count per Serving: Approximately 250-300 Kcal

These Strawberry Puff Pastry Hearts are a romantic and indulgent dessert, perfect for Valentine’s Day or any special occasion!

Ingredients You’ll Need

This Overnight Crème Brûlée French Toast comes together with just a few simple ingredients. Here’s everything you need:

• 1 loaf of French bread (sliced into 1-inch thick pieces):
  The sturdy texture of French bread holds up perfectly to the custard mixture, making it ideal for this recipe.
• 5 large eggs:
  These create the base for the custard that soaks into the bread, making it rich and custardy.
• 1 cup half-and-half and 1 cup whole milk:
  These provide the creamy texture of the custard while balancing the richness of the eggs.
• 1 teaspoon vanilla extract:
  A touch of vanilla adds a warm, aromatic sweetness.
• 2/3 cup granulated sugar (plus extra for the topping):
  Sugar sweetens the custard and helps create that gorgeous caramelized top.
• 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg:
  These warm spices give the French toast its comforting flavor profile.
• 1/4 cup unsalted butter:
  This is dotted on top of the bread before baking to ensure a golden, buttery crust.
• Maple syrup (for serving):
  The perfect finishing touch for this decadent breakfast treat.

How to Make Overnight Crème Brûlée French Toast

1. Prepare the Baking Dish
   Start by generously buttering a 9×13-inch baking dish to ensure the bread doesn’t stick during baking.
   Once your dish is greased, arrange the slices of French bread in a single layer.
   The bread should overlap slightly, but make sure each slice gets fully soaked in the custard mixture.
2. Make the Custard Mixture
   In a large bowl, combine the 5 eggs, half-and-half, whole milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg.
   Whisk everything together until the mixture is smooth and fully blended.
   This is the custard that will soak into your bread overnight, infusing it with a rich, creamy flavor.
3. Soak the Bread
   Pour the custard mixture evenly over the bread slices.
   Use the back of a spoon to gently press the bread into the liquid to make sure each slice gets thoroughly soaked.
   You want the bread to absorb as much of the custard as possible, creating that custardy texture we all love in French toast.
4. Refrigerate Overnight
   Cover the baking dish tightly with plastic wrap and refrigerate overnight.
   This step is crucial, as it allows the bread to soak up all the flavors, ensuring that the custard seeps into every nook and cranny of the bread.
   When you wake up the next morning, you’ll have the perfect base for your French toast.
5. Preheat the Oven
   The next morning, preheat your oven to 350°F (175°C).
   Make sure your oven is fully preheated before placing the dish inside to ensure even baking.
6. Add the Butter and Sugar
   Remove the plastic wrap from the baking dish and dot the top of the bread with small pieces of unsalted butter.
   This helps create a rich, golden crust.
   Then, sprinkle the top with a little extra sugar—this will caramelize during baking, giving your French toast that signature brûlée effect.
7. Bake to Perfection
   Bake the French toast for 35-40 minutes, or until the bread is puffed up, golden brown, and crispy around the edges.
   The custard should be fully set, and the top should have a nice, golden hue.
8. Add the Crème Brûlée Touch
   Once your French toast is done baking, remove it from the oven and let it cool for a few minutes.
   For the pièce de résistance, sprinkle a little extra sugar on top and place the dish under the broiler for 1-2 minutes.
   Watch closely as the sugar caramelizes and forms a crunchy, golden topping that mimics the iconic crème brûlée finish.
9. Serve and Enjoy
   Once the sugar has melted into a crisp, golden layer, it’s time to dig in!
   Serve your Overnight Crème Brûlée French Toast with a drizzle of maple syrup, and, if desired, fresh berries or a dollop of whipped cream.
   This dish is perfect as is, but feel free to add any toppings that make your brunch extra special.

Tips for the Perfect Overnight Crème Brûlée French Toast

• Use Day-Old Bread:
  Day-old or slightly stale French bread works best for this recipe, as it soaks up the custard without becoming too soggy.
  If your bread is fresh, lightly toast it before soaking to help it hold its shape.
• Let It Soak:
  Don’t rush the overnight step.
  The bread needs time to absorb the custard fully, which is what creates that soft, custardy center.
• Don’t Skip the Broil:
  The brief broil at the end is essential for achieving the signature caramelized sugar top.
  Keep a close eye on it—this step only takes a minute or two!
• Make It Ahead for a Stress-Free Morning:
  One of the best things about this recipe is that it can be made ahead of time.
  Simply assemble the dish the night before, refrigerate, and bake it fresh the next morning.
  It’s perfect for busy mornings or when you want to enjoy a leisurely brunch with little effort.
• Serving Suggestions:
  While maple syrup is a must, you can also serve this with fresh fruit like strawberries, blueberries, or banana slices.
  For an extra indulgent treat, try whipped cream or a dusting of powdered sugar.

Variations You Can Try

• Berries & Cream:
  Top your French toast with a handful of fresh berries and a dollop of whipped cream for a sweet, fruity finish.
• Nutty Crunch:
  Add a handful of chopped pecans or walnuts to the sugar before broiling to add a delightful crunch and nutty flavor.
• Citrus Twist:
  For a fresh twist, sprinkle some orange zest into the custard mixture.
  It will give the dish a bright, citrusy note that pairs beautifully with the caramelized sugar.
• Spiced Up:
  Experiment with adding a pinch of ground ginger, cloves, or allspice to the custard for a deeper, more warming flavor.

Ingredients:

For The Rice:

• 1 and 1/4 cups (250 g) glutinous rice uncooked
• 1 cup (240 ml) canned coconut milk
• 1/4 cup (50 g) sweetener of choice
• 1/3 tsp sea salt

Sauce:

• 1/2 cup (120 ml) canned coconut milk
• 1 and 1/2 tbsp sweetener of choice
• 1 and 1/2 tsp cornstarch or tapioca flour
• 1 Pinch of sea salt

Other Ingredients:

• 1 to 2 large mangoes peeled and sliced
• Toasted sesame seeds or coconut flakes to garnish

Directions:

1. Soak the rice in a large pot of cold water for at least one hour, preferably three hours or overnight.
2. Steam the rice over boiling water in a sieve or steamer basket for 30-50 minutes, until tender.
3. For the sauce, combine 1 cup coconut milk, 1/4 cup sweetener, and 1/3 tsp salt in a pan.
4. Bring to a boil, then mix in the steamed rice.
5. Cover and set aside for 45-60 minutes.
6. Make the extra sauce by combining 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and the cornstarch in a pan.
7. Boil and simmer until thickened.
8. Serve the sticky rice with mango slices, pour some sauce over, and garnish with sesame seeds or coconut flakes.

Prep Time: 1 hour 15 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 5 minutes | Kcal: 350 kcal | Servings: 4 servings

• 250 ml (1 k) vars room
• 397 g (1 blik) karamel-kondensmelk
• 3 x 49 g Peppermint Crisp-sjokolade
• 200 g (1 pakkie) Tea Lover’s-koekies

Metode:

1. Klits die room styf.
2. Voeg die kondensmelk en die helfte van die fyngemaakte sjokolade by en roer liggies.
3. Moet dit nie weer klits nie, want dan sal die room loperig raak en nie behoorlik set nie.
4. Sit die koekies in ’n verwerker en blits tot dit soos broodkrummels is.
5. Maak ’n laag van koekiekrummels in jou gekose bak.
6. Versprei die helfte van die kondensmelk en dan roommengsel oor die koekies en bestrooi met ’n bietjie sjokolade.
7. Sit nog ’n laag koekiekrummels, kondensmelk en room en bedek met die oorblywende sjokolade.
8. Verkoel minstens 6 uur sodat dit kan afkoel en set.

Wenk: Jy kan die koekies heel hou – om die mooi wit bolaat te kry kan jy ‘n gedeelte room met die kondensmelk meng vir die middle lag (want dit smeer makliker) en die boonste lag eers die kondensmelk mengsel sit en dan room bo-op)

Translation

Peppermint Crisp Tart

• 250 ml (1 k) fresh cream
• 397 g (1 tin) caramel condensed milk
• 3 x 49g Peppermint Crisp Chocolate
• 200 g (1 packet) Tea Lover’s biscuits

Method:

1. Whip the cream stiffly.
2. Add the condensed milk and half of the crushed chocolate and stir gently.
3. Do not beat it again, because then the cream will become runny and not set properly.
4. Put the cookies in a processor and blitz until they are like breadcrumbs.
5. Make a layer of cookie crumbs in your chosen bowl.
6. Spread half of the condensed milk and then cream mixture over the cookies and sprinkle with a little chocolate.
7. Put another layer of cookie crumbs, condensed milk and cream and cover with the remaining chocolate.
8. Refrigerate for at least 6 hours so it can cool and set.

Tip: You can keep the cookies whole – to get the nice white topping, you can mix a portion of cream with the condensed milk for the middle layer (because it spreads easier) and the upper layer first put the condensed milk mixture and then cream on top on)

Bestandele:

• 1 Liter grenadella & perske jogurt
• 1 blik kondensmelk
• 1 pakkie suurlemoen jellie
• 125 ml kookwater
• 1 pakkie tennisbeskuitjies
• 250 ml room
• grenadellapulp en ingelegde perskes vir garnering.

Metode:

1. Meng jogurt en kondensmelk
2. Voeg suurlemoen jellie wat in kookwater opgelos is by
3. Meng alles goed saam.
4. Gooi in tertbak wat met beskuitjies uitgele is
5. Klits room tot styf en plaas bo-op tert
6. Versier soos verlang.

Translation

Granadilla & Peach Yoghurt Tart

Ingredients:

• 1 Liter granadella & peach yogurt
• 1 tin of condensed milk
• 1 packet of lemon jelly
• 125 ml boiling water
• 1 packet of tennis biscuits
• 250 ml of cream
• granadella pulp and pickled peaches for garnish.

Method:

1. Mix yogurt and condensed milk
2. Add lemon jelly dissolved in boiling water
3. Mix everything well.
4. Pour into pie tin lined with biscuits
5. Whip cream until stiff and place on top of pie
6. Decorate as desired.

• 1 Blik Kondensmelk
• 1 Kop Room (styfgeklits)
• 1/2 kop Suurlemoensap
• 250gr Kersies
• 125gr Neute
• 1 pak Marshmallows (ek het die kleintjies gebruik)
• 1 Pak Vinger beskuitjies (Boudoir)

Metode:

1. Meng kondensmelk, suurlemoensap en styfgeklopte room
2. Voeg die kersies (gehalveer), neute (kleiner gebreek) en Marshmallow by die kondensmelk mengsel en meng goed.
3. Pak ‘n laag beskuijies, dan die helfte van die vulsel
4. Weer ‘n laag beskuitjies en eindig met die vulsel
5. Versier met neute of kersies.
6. Verkoel ten minste 2 ure in die yskas voor gebruik.

Translation

Marshmallow Tart

• 1 Can Condensed Milk
• 1 Head Cream (whipped stiff)
• 1/2 cup Lemon juice
• 250gr Cherries
• 125gr Nuts
• 1 pack Marshmallows (I used the small ones)
• 1 Pack of Finger Biscuits (Boudoir)

Method:

1. Mix condensed milk, lemon juice and stiffly whipped cream
2. Add the cherries (halved), nuts (broken into smaller pieces) and Marshmallow to the condensed milk mixture and mix well.
3. Pack a layer of biscuits, then half of the filling
4. Another layer of biscuits and finish with the filling
5. Garnish with nuts or cherries.
6. Chill in the fridge for at least 2 hours before using.

• 2 x Blikkies Nestle Dessert Cream
• 7 x Crunchies
• 1 x Blikkie Caramel Treat
• 2 x Pakkies Romany Creams Koekies (Chocolate)

1. Slaan die koekies fyn en sit 1/2 daarvan in ‘n tert bak.
2. Klits die room & Caramel saam, voeg dan 6 van die gekrummelde crunchies by en roer deur.
3. Skep helfde van die mengsel bo-oor die fyn koekies.
4. Gooi die laaste van die fyn koekies en dan die laaste helfde van tert mengsel weer bo-oor.
5. Krummel die laaste Crunchie bo-oor vir versiering en plaas oornag in die yskas.

Translation

Crunchie Ice Cream Pie

• 2 x Tins of Nestle Dessert Cream
• 7 x Crunchies
• 1 x Can of Caramel Treat
• 2 x Packs of Romany Creams Biscuits (Chocolate)

1. Crush the cookies and put 1/2 of them in a pie dish.
2. Whisk together the cream & caramel, then add 6 of the crumbled crunchies and stir through.
3. Spoon half of the mixture on top of the fine cookies.
4. Pour the last of the fine cookies and then the last half of the tart mixture on top again.
5. Crumble the last Crunchie on top for decoration and place in the fridge overnight.

• 1 Tin Caramel Treat
• 250ml fresh cream
• Tennis biscuit
• Peppermint crisp chocolate/Aero chocolate

1. Crushed the biscuits finely in the processor.
2. Whisk caramel treat till smooth.
3. Leave aside.
4. Grate some chocolate in the caramel treat.
5. Beat cream till stiff
6. Fold the cream an caramel treat together
7. Layer biscuit first an set caramel on top.
8. Sprinkle chocolate over.
9. You can make individual smaller desserts to avoid wastage.

Kors

Bestanddele

• 1 Eiergeel
• ½k Botter
• 1k Meelblom
• 1t Bakpoeier
• Sout

Metode

1. Meng die eiergeel en ½ koppie botter.
2. Meng die eiergeel-en-botter mengsel met die res van die bestanddele.
3. As die mengsel te styf is voeg bietjie melk by.

Vulsel

Bestanddele

• 2½k Melk
• 2e Margarien
• 3 Eiergele
• 2e Hoogvol Maizena
• 2e Meelblom
• ½k Melk
• ½k Suiker
• 1t Vanielje
• 1t Amandelgeursel (of vanilla)

Metode

1. Kook die die melk en margarien saam tot die margarien gesmelt het.
2. Meng die 3 eiergele, maizena, meelblom, ½ koppie melk tot ‘n gladde pasta.
3. Meng die gekookte melk en pasta saam en kook tot gaar.
4. 3 Styfgeklopte eierwitte
5. Gebruik ‘n slaplemmes en voeg die suiker, vanielje, amandel/vanillageursel en styfgeklopte eierwitte by die mengsel.
6. Bak teen 180°C vir ½ uur.

Translation

Milk Tart

Crust

Ingredients

• 1 Egg yolk
• ½ cup Butter
• 1k Flour Flower
• 1t Baking powder
• Salt

Method

1. Mix the egg yolk and ½ cup of butter.
2. Mix the egg yolk and butter mixture with the rest of the ingredients.
3. If the mixture is too stiff, add a little milk.

Filling

Ingredients

2½c Milk

2T Margarine

3 Egg Yolks

2T Full Cornstarch

2T Flour

½c Milk

½ cup Sugar

1t Vanilla

1t Almond flavoring (or vanilla)

Method

1. Boil the milk and margarine together until the margarine has melted.
2. Mix the 3 egg yolks, cornstarch, flour, ½ cup milk to a smooth paste.
3. Mix the boiled milk and pasta together and cook until done.
4. 3 Stiffly beaten egg whites
5. Use a slotted knife and add the sugar, vanilla, almond/vanilla flavoring and stiffly beaten egg whites to the mixture.
6. Bake at 180°C for ½ hour.

• 2 eetlepels sago
• 1 eetlepel botter
• 2 koppies melk
• 2 eetlepels suiker
• 2 eiers, wit en geel apart
• 500ml fyn piesangs

1. Kook die sago in die melk tot dit gaar is en voeg die botter en suiker by.
2. Voeg die geklitste eiergele by en laat afkoel.
3. Voeg die piesangs by en meng goed.
4. Klop die eierwitte styf en voeg by.
5. Bedien koud.

Translation

Banana Sago Pudding

• 2 tablespoons of sago
• 1 tablespoon of butter
• 2 cups of milk
• 2 tablespoons of sugar
• 2 eggs, white and yellow separately
• 500ml fine bananas

1. Cook the sago in the milk until cooked and add the butter and sugar.
2. Add the beaten egg yolks and leave cool.
3. Add the bananas and mix well. Beat the egg whites stiffly and add.
4. Serve cold.