Bestanddele:

Koek:

• 1/3 Koppie Kakao
• 1/2 Koppie Kookwater
• 3 Ekstra-groot Eiers
• 1 Koppie Suiker
• 1/4 Koppie Olie
• 1 1/4 Koppie Meel
• 2 Teelepels Bakpoeier
• 1/2 Teelepel Sout

Stroop:

• 3/4 Koppie Suiker
• 3/4 Koppie Water
• 1/4 Koppie Amarula

Bo-Laag:

• 1 Blikkie Karamel Kondensmelk
• 2 Koppies Geklitsde Room
• 1 Flake Sjokolade

Metode:

1. Voorverhit die oond tot 180°C.
2. Meng die kakao en kookwater, roer tot kakao opgelos is, laat afkoel.
3. Klits die eiers, suiker en olie tot dik en romerig, gooi die kakao mengsel by en klits.
4. Sif die meel, bakpoeier en sout saam en gooi die eier mengsel saam en klits tot gemeng.
5. Gooi in ‘n gebotterde pan en bak 20-25 minute of tot toetspen skoon uitkom.
6. Maak die stroop 5 minute voor die einde van die bak tyd, kook die suiker en water saam vir 4-5 minute, verwyder van hitte en roer amarula in.
7. Sodra die koek kla gebak is, druk gaatjies in met ‘n vurk, gooi die amarula mengsel bo-oor en laat afkoel.
8. Verwyder die koek van die pan en sit karamel, geklitsde room en flake bo-oor.

Translation

Amarula Chocolate Caramel Cake

Ingredients:

Cake:

• 1/3 Cup of Cocoa
• 1/2 Cup of Boiling Water
• 3 Extra-large Eggs
• 1 Cup of Sugar
• 1/4 Cup Oil
• 1 1/4 Cup Flour
• 2 teaspoons baking powder
• 1/2 Teaspoon Salt

Syrup:

• 3/4 Cup Sugar
• 3/4 Cup of Water
• 1/4 Cup Amarula

Top Layer:

• 1 Can of Caramel Condensed Milk
• 2 Cups Whipped Cream
• 1 Flake Chocolate

Method:

1. Preheat the oven to 180°C.
2. Mix the cocoa and boiling water, stir until cocoa is dissolved, let cool.
3. Beat the eggs, sugar and oil until thick and creamy, add the cocoa mixture and beat.
4. Sift the flour, baking powder and salt together and pour the egg mixture together and beat until combined.
5. Pour into a buttered pan and bake for 20-25 minutes or until a skewer comes out clean.
6. Make the syrup 5 minutes before the end of the baking time, boil the sugar and water together for 4-5 minutes, remove from heat and stir in amarula.
7. Once the cake is baked, poke holes with a fork, pour the amarula mixture on top and leave to cool.
8. Remove the cake from the pan and put caramel, whipped cream and flake on top.

4 x Freaking Delicious Drinks for the Festive Time

Milk Tarts

• A bottle of vodka
• 2 cans of condensed milk
• 2 cans of ideal milk

1. Mixing everything together
2. Pour in shooter glass, sprinkle with cinnamon and enjoy over and over and over!

Delicious Amarula

You need:

• 1 can of condensed milk
• 1 turn Ideal milk
• 10 ml vanilla
• 200 ml whiskey (whatever you prefer)
• 5 ml strong coffee, dissolve with little bit of warm water.

Now you do this:

1. Mix condensed milk, Ideal milk and vanilla together.
2. Mix coffee with the whiskey and add to the milk mixture.
3. Beat stuff and serve or bottle and store in fridge.

Don Pedro

• 4 or more scoops of vanilla ice cream
• 3 ml vanilla extract
• 1 cup milk
• 125 ml cream
• 2 egg whites
• 50 ml whisky/brandy/kahlua/tia maria

1. Mix everything in mixer and mix first 10 seconds at low speed, increase speed and mix until foamy.
2. Pour in cold glasses and sprinkle cinnamon/coffee powder/fine cocoa on top.
3. Makes 2 drinks.

Mampoer

Make your own MAMPOER – Taste and Taste and Taste Delicious

• 20kg of fruit (he sometimes grinds the fruit, to help with the fermentation process)
• 24 L water
• 10 kg of sugar
• 40g dry yeast (it’s 2 packets dissolved in lukewarm water)

1. Mix everything and leave yeast for 4-6 weeks in plastic containers or until water floats on top.
2. Mixture must be stirred 2 x a day.
3. When the mixture is right, the mixture is sucked through a damp cloth so that the fruit and the water are separated. Only stocking the water part.
4. Taste and keep tasting until the mampoer tastes too good.

Pastry:

• 2 Cups Flour
• 1 Egg
• ½ Cup Sugar
• 2 tsp. Baking Powder
• ½ Cup Butter
• Pinch of Salt

Filling:

• 2 Cups Milk
• 2 ½ Cups Amarula
• 4 ½ Tbsp. Cornflour
• 1 Cup Sugar
• 3 Eggs
• Pinch Salt
• 2 ½ Tbsp. Vanilla extract
• Spoon full of Butter

Pastry:

1. Preheat oven to 350 F.
2. Combine melted butter and sugar.
3. Add in egg and beat well.
4. Mix in flour. Baking powder, and a pinch of salt to create a firm dough.
5. Press the dough into one or two pie dishes.
6. Cover the dish with wax paper and place dry beans or rice over the paper to weigh the pastry down (This process Is called blind baking).
7. Bake for 15 minutes.
8. Then remove the paper and beans/rice and bake for an additional 5 minutes until light brown.

Filling:

1. Bring milk to a gentle boil.
2. Beat eggs well.
3. Add sugar, flour, cornflour, and salt.
4. Mix well.
5. Pour boiling milk into the mixture and stir well.
6. Return mixture to stove and stir for 10-12 minutes on a medium heat until th mixture thickens.
7. Add butter and vanilla extract and mix through.
8. When pasrty shell is cooked, pour mixture into shell.
9. Allow to cool in the fridge.
10. To serve, sprinkle cinnamon.

Jy benodig:

• 1 blik Kondensmelk
• 1 blik Ideal Melk
• 10 ml Vanilla
• 200 ml Whiskey
• 5 ml sterk Koffie, los op met klein bietjie warm water.

Nou maak jy so:

1. Meng kondensmelk, ideal melk en vanilla saam.
2. Meng koffie met die whiskey en voeg by die melkmengsel.
3. Klits goed en bedien of bottel en bêre in yskas.

Ingredients:

• 1 can of condensed milk
• 1 can of ideal milk
• 10 ml vanilla
• 200 ml whiskey
• 5 ml strong coffee, dissolve with a little bit of warm water.

Method:

1. Mix condensed milk, Ideal milk and vanilla together.
2. Mix coffee with the whiskey and add to the milk mixture.
3. Beat well and serve or bottle and store in fridge.

Of dit nou winter of somer is, hierdie resep is ʼn treffer!
Lewer 12 porsies

Bestanddele:

Kors

• 200 g karamelgeur Romany Creams, fyngemaak
• 75 ml Clover Mooirivier-botter, gesmelt

Vulsel

• 10 ml gelatien
• 45 ml water
• 250 Clover- vars room
• 500 g roomkaas
• 385 g Clover-kondensmelk
• 5 ml koffiepoeier
• 15 ml kookwater
• 45 ml Amarula-likeur
• 180 g melksjokolade
• 1 Flake-sjokoladestafie, gekrummel

Metode:

1. Meng die fyngemaakte koekies en gesmelte botter.
2. Druk dit vas op die bodem van ’n 22 cm-tertbord of in ’n reghoekige tertbak van ongeveer 20 cm x 30 cm wat met botter gesmeer is.
3. Strooi die gelatien oor die 45 ml (3 e) water en laat dit staan tot sponserig.
4. Smelt dit oor kookwater of mikrogolf dit vir ’n paar sekondes.
   Die gelatien mag nie kook nie.
5. Klits die room styf en vou dit by die roomkaas.
6. Roer die kondensmelk by.
7. Meng die koffiepoeier en kookwater.
8. Roer die likeur by en roer dit by die roomkaasmengsel.
9. Roer die gesmelte gelatienmengsel geleidelik by die roomkaasmengse.
10. Smelt die sjokolade oor kookwater.
11. Laat dit effens afkoel en roer dit dan vinnig by die roomkaasmengsel tot gemeng.
12. Skep die vulsel op die kors en laat dit oornag in die yskas staan.
13. Strooi die Flake-sjokolade oor die tert voor

• Serves 9
• Hands-on time: 20 minutes
• Hands-off time: 3 hours

Ingredients

• 1 packet (200g) coconut biscuits
• 1½ cups cream, cold
• ⅓ cup Amarula Cream Liqueur, cold
• 1 tin (360g) caramel
• 3 slabs (49g each) peppermint chocolate, grated
• Serving suggestion:
  Mint sprigs

Method

1. Arrange biscuits in the bottom of a 20cm square dish, creating a single layer.
2. To a chilled, medium-sized bowl add the cold cream and Amarula Cream Liqueur. Use an electric beater to whisk until stiff peaks have formed.
3. In a separate bowl add the caramel and whisk until lump-free using the same beater.
4. Gently fold the Amarula cream, half at a time, and half of the grated chocolate through the smooth caramel. *Chef’s Tip: Be careful not to overwork the cream mixture and release all the air!
5. Spoon half of the tart mixture over the biscuit base and spread evenly using the back of a spoon.
6. Neatly stack another layer of biscuits onto the filling. Finish off with the remaining Amarula cream and spread evenly.
7. Generously sprinkle the remaining grated chocolate over the top of the tart and refrigerate to set for 3-4 hours or overnight for the best result.
8. Cut the tart into 9 even squares.*Chef’s Tip: Dip your knife into hot water and wipe dry before cutting the tart for neater slicing.
9. Serve the tart with a small sprig of mint on each slice and ENJOY!

*Chef’s Tip: Pop the tart in the freezer 1 hour before serving for a refreshing ice cream version.
This way, your layers will also be more prominent!

Ingredients
250 ml Amarula
150 g castor sugar
500 g milk chocolate
400 g dark chocolate
600 ml cream
3 leaves gelatin
Maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves for garnishing

Soak the gelatine in cold water for 5 minutes, then squeeze out excess water and set aside in a bowl.
Combine the Amarula and castor sugar in a bowl and melt together over a double boiler until the sugar has dissolved.
Add the pre-soaked gelatine and mix well.
Then add the chocolate and stir the mixture until combined and smooth.
Remove from heat and allow to cool.
Whip the cream to a soft peak and fold it into the chocolate mixture.
Spoon/pour into glasses and allow to set in the fridge.
Garnish with maraschino cherries or fresh strawberries, freshly whipped cream and fresh mint leaves.
Makes 12 portions (served in 250 ml glasses)

RESEP
60 ml Kakao
125 ml Kookwater
3 Eiers
220 ml Suiker
60 ml Olie
250 ml Koekmeel
10 ml Bakpoeier
2 ml Sout

METODE

1. Meng kakao met kookwater en laat afkoel.
2. Klits eiers, suiker en olie saam.
3. Voeg koue kakao mengsel by en meng deeglik.
4. Sif droë bestanddele by en meng goed.
5. Skep in pan 22 cm x 30 cm en bak ongeveer 20 – 30 minute in 180 ˚ C oond.
6. Prik met vurk as koek uit oond kom en gooi dadelik warm stroop oor.
7. Laat goed afkoel en versier met styfgeklopte room. Indien verkies strooi flake oor.

NIE PEPERMENTCRISP DIT BEDERF AMURULA SMAAK!

STROOP
200 ml Suiker
250 ml Water (kan met helfte room vervang word vir ryker smaak)
60 ml Amarula Likeur (of enige ander room likeur)
1 blik Karamel kondensmelk
250 ml Room – styf geklop
2 – 3 Flake sjokalades – gebreek

METODE

1. Kook suiker, en water 5 minute saam en verwyder van plaat.
2. Voeg Amurula by en roer goed deur.
3. Gooi oor warm mengsel oor geprikte koek.
4. Ek sit koek in yskas sodra hy afgekoel het.
5. Wanneer baie koud smeer ek karamel oor en dan sit ek room oor met flake bo oor gestrooi.

HOEVEELHEID:
1 pyrex bak vol, kan ook in koekpanne gebak word.

Bron: Lekker resepte vir almal.