• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 eetlepel canola-olie
• gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies
• 1 eetlepel soetrissiesous
• sout en peper
• 125 ml room
• geroosterde brood

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers in Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 tablespoons of canola oil
• sliced mushrooms
• 2 tubs [250gr each] chicken livers
• 1 tablespoon chili sauce
• salt and pepper
• 125 ml of cream
• toasted bread

1. Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 tubs [250gr each] of chicken livers, cleaned.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Served with toasted bread cut into three corners.

Ingredients:

• 2 cups whole milk (480mL)
• 1 vanilla bean, split lengthwise and seeds scraped
• 6 large egg yolks
• ⅔ cup granulated sugar (133g)
• ¼ cup cornstarch (40g)
• 1 tablespoon cold unsalted butter

Instructions:

1. Infuse the Milk with Vanilla:
   1. In a medium saucepan, combine the milk and vanilla bean pod and seeds.
   2. Place over medium heat and bring to a simmer, about 8 minutes.
   3. Remove from the heat and let it sit for 15 minutes to infuse the vanilla flavor.
   4. Remove the vanilla bean pod.
2. Prepare the Egg Mixture:
   1. In a heat-proof bowl, whisk the egg yolks and sugar until smooth and slightly lighter in color.
   2. Sift in the cornstarch and whisk vigorously until no lumps remain.
3. Combine Egg Mixture with Milk:
   1. While whisking, slowly pour in ½ cup of the hot milk mixture into the egg yolks.
   2. Slowly whisk in the remaining hot milk mixture.
   3. Once combined, pour the mixture through a fine mesh strainer back into the saucepan.
4. Thicken the Mixture:
   1. Cook over medium heat, gently whisking continuously, until thickened and starting to bubble, about 5 to 8 minutes.
   2. Remove from the heat and whisk in the butter until melted.
5. Chill the Pastry Cream:
   1. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent skin from forming.
   2. Chill for at least 2 hours or until ready to serve.
   3. The custard can be made up to 24 hours in advance.
   4. Whisk the pastry cream again until smooth before using, as it will have set into a firm custard.

• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 E canola-olie
• paar gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak
• 1 E soetrissiesous
• sout en peper
• 125 ml room

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers In Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 E canola oil
• few sliced mushrooms
• 2 bowls [250gr each] chicken livers, cleaned and marinated
• 1 T hot pepper sauce
• salt and pepper
• 125 ml of cream

1. Fry 1 chopped onion and 1 chopped clove of garlic in 2 E canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 bowls [250gr each] of chicken livers, cleaned and marinated.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Serve with toasted bread cut into three corners.

• 1 ml sout
• 250ml melk
• 50ml maizena
• Meng die sout,melk en maizena saam.
• 50 ml room
• 250ml kaas,gerasper
• 250g spinasie

1. Stoom die spinasie half gaar.
2. Gooi die halfgaar spinasie by jou melkmengsel en kook vir 5min oor stadige hitte en roer gereeld.
3. Roer die kaas en room by en roer deur.
4. Bedien warm.

Translation

Creamed Spinach

• 1 ml of salt
• 250ml milk
• 50ml cornstarch
• Mix the salt, milk and cornstarch together.
• 50 ml of cream
• 250ml cheese, grated
• 250g spinach

1. Steam the spinach half-cooked.
2. Pour the half-cooked spinach into your milk mixture and cook for 5 minutes over a slow heat and stir frequently.
3. Stir in the cheese and cream and stir through.
4. Serve hot.

• 1 bossie spinasie
• 15ml botter
• 125ml room of joghurt
• 1 desert lepel suiker
• ‘n knippie van elk: sout, peper en neutmuskaat
• 15ml suurlemoensap

1. Was die spinasie deeglik af in ‘n groot wasbak vol water.
2. Kerf fyn. Smelt die botter in ‘n middelgroot swaarboomkastrol.
3. Gooi die nat, gekerfde spinasie in die bottter en roerbraai tot net verlep.
4. Voeg die room by en laat vinnig kook om die vog in te damp en geur te konsentreer.
5. Geur met sout, peper, neut, suurlemoensap en suiker.

Translation

Creamed Spinach

• 1 bunch of spinach
• 15ml butter
• 125ml cream or yoghurt
• 1 dessert spoon of sugar
• A pinch of each: salt, pepper and nutmeg
• 15ml lemon juice

1. Wash the spinach thoroughly in a large sink full of water.
2. Carve finely.
3. Melt the butter in a medium-sized heavy-bottomed saucepan.
4. Pour the wet, chopped spinach into the butter and stir-fry until just wilted.
5. Add the cream and bring to a rapid boil to evaporate the moisture and concentrate the flavour.
6. Season with salt, pepper, nutmeg, lemon juice and sugar.

Ingredients:

For the crust:

• 8 whole graham crackers, crushed
• 2 tablespoons butter
• For the cheesecake:
• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the peaches:

• 4-5 medium peaches or nectarines, cut into bite-sized pieces
• 1/4 cup brown sugar

Directions:

1. Prepare the crust: In a small bowl, combine graham cracker crumbs and butter.
2. Spread onto a baking sheet and bake at 325°F for 7 minutes.
   (Baking the crust is optional, but does create a crunchier crust).
3. Set aside to cool.
4. Whip the cream:
   1. Add heavy whipping cream to a mixer bowl and beat until stiff peaks form.
5. Mix the cheesecake base:
   1. In another bowl, add cream cheese, powdered sugar, and vanilla.
   2. Beat until well combined.
   3. Fold in whipped cream.
6. Prepare the peaches:
   1. Cut peaches into bite-sized pieces and toss with brown sugar.
7. Assemble the cheesecake:
   1. Spoon the crust into dessert glasses, and top with a bit of cheesecake mixture and peaches.
   2. Repeat layers until the glasses are filled.
   3. Sprinkle with remaining graham cracker crust if desired.
8. Chill:
   1. Refrigerate at least 1 hour before serving.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 4 servings

Ingredients:

• 8 ounce cream cheese, softened
• 1 tablespoon vanilla extract
• 3.4 ounce package of instant vanilla pudding mix, unprepared
• 3 cups heavy whipping cream, divided (plus a bit more for the ganache drizzle)
• 1/4 cup powdered sugar
• 2 cups Nilla wafer cookies
• 2 cups miniature marshmallows
• 4 medium bananas, sliced (about 2 cups)
• 1 tablespoon lemon juice

Directions:

1. In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
2. Add the vanilla pudding mix and beat until fully combined (mixture will be chunky).
3. Slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture while beating, adding only 1 tablespoon at a time.
4. Mix in powdered sugar until fully combined.
5. In a separate bowl, beat the remaining 1 ½ cups of heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cheesecake mixture until fully incorporated.
7. Slice bananas and drizzle with lemon juice to prevent browning.
8. Fold banana slices, Nilla wafers, and miniature marshmallows into the mixture, reserving some for garnish.
9. Transfer to a serving bowl and garnish with reserved bananas, marshmallows, and cookies.

Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 8 Cups

Ingredients:

Banana Cake:

• 1/2 cup (1 stick) butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 cup sour cream (full-fat is best)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed bananas (about 3 bananas)

Cream Cheese Frosting:

• 1/2 cup (1 stick) butter, softened
• 1 bar (8 oz) cream cheese (full-fat is best)
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350°F.
2. Grease a 9×13-inch baking dish and set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, sour cream, and vanilla extract, mixing well.
5. Gradually blend in the flour, baking soda, and salt.
6. Stir in the mashed bananas until just combined.
7. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
8. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely.
10. For the frosting, beat together the butter and cream cheese until smooth.
11. Add the vanilla extract, powdered sugar, and heavy cream, beating until creamy.
12. Spread the frosting over the cooled cake.
13. Slice and serve.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling | Kcal: 350 kcal | Servings: 18 pieces

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Difficulty: Easy | Servings: 12

Ingredients:

• 1 package (16.5 oz) refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit (strawberries, kiwis, blueberries, raspberries)
• Honey for drizzling (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Slice the cookie dough into 1/4-inch thick rounds and place on the prepared baking sheet.
4. Gently shape each round into an egg shape with your fingers.
5. Bake for 10-15 minutes, or until the edges are lightly golden.
6. Allow to cool completely on the baking sheet.
7. In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
8. Once the cookies have cooled, spread a layer of the cream cheese mixture over each one.
9. Decorate the mini pizzas with fresh fruit to create your own Easter egg designs.
10. Drizzle with honey if desired.
11. Chill in the refrigerator for about 15 minutes before serving, or until the cream cheese frosting is set.