• 1 packet of lemon jelly
• 1 can of ideal milk chilled
• ½ cup sugar
• 1 container granadilla pulp
• 1 packet Tennis biscuits

1. Make the packet of lemon jelly with 1 cup of boiling water and let it cool.
2. Beat 1 can of ideal milk that has been chilled in the fridge until it’s nice and thick.
3. Add ½ cup of sugar little by little while beating.
4. Add the jelly and granadilla pulp and mix well but lightly.
5. Pour onto tennis biscuits and refrigerate until set.
6. Top with whipped cream or crumbled biscuits.
7. Place in the fridge until set.

• 1 blik 410g Ideal melk
• ½ kop. strooisuiker
• 1 blik grenadellamoes
• 1 pakkie lemoenjellie
• 1 pakkie (200g ) Tennis beskuitjies
• 1 kop. kookwater

1. Maak jellie aan met kookwater en laat afkoel.
2. Klop verkoelde melk tot styf.
3. Vou suiker geleidelik by.
4. Klop goed.
5. Voeg moes en jellie by.
6. Klop tot romerig.
7. Pak laag beskuitjies en gooi laag vulsel.
8. Herhaal tot klaar.
9. Plaas in yskas.

Translation

Granadilla Fridge Tart

• 1 tin 410g Ideal milk
• ½ head. caster sugar
• 1 can of granadilla mousse
• 1 packet of orange jelly
• 1 packet (200g) Tennis biscuits
• 1 head. boiling water

1. Prepare jelly with boiling water and let cool.
2. Whisk chilled milk until stiff.
3. Add sugar gradually.
4. Beat well.
5. Add must and jelly.
6. Beat until creamy.
7. Pack a layer of biscuits and pour a layer of filling.
8. Repeat until finished.
9. Place in refrigerator.

• 1/2 pakkie tennisbeskuitjies in melk geweek. Net todat dit klam is.
• 1/2 kop. suurlemoensap.
• 6 piesangs.
• 1 blik kondensmelk.
• ( 1 pint ) dik vla, gemaak van 1 pint melk met 2 eetl hoogvol vlapoeier.

1. Pak geweekte beskuitjies in bak.
2. Sny piesangs bo – oor.
3. Meng suurlemoensap en gekondenseerde melk en giet oor piesangs.
4. Giet dik vla oor.
5. Krummel van die tennisbeskuitjies bo – oor.
6. Sit in yskas.
7. Kan ook met geklopte room bedien word.

Translation

Banana Fridge Tart

• 1/2 packet of tennis crackers soaked in milk. Just until it’s moist.
• 1/2 head. lemon juice.
• 6 bananas.
• 1 tin of condensed milk.
• ( 1 pint ) thick custard, made from 1 pint of milk with 2 tbsp full of custard powder.

1. Pack soaked biscuits into bowl.
2. Slice bananas across the top.
3. Mix lemon juice and condensed milk and pour over bananas.
4. Pour over thick custard.
5. Crumb of the tennis biscuits on top.
6. Put in fridge.
7. Can also served with whipped cream.

Kors:

• 200g Tennisbeskuitjies
• 90g botter
• Breek jou koekies fyn en voeg botter by en pak in bak om kors te maak.
• PS: Smeer net jou bak dat dit nie vaskleef.

Vulsel:

• 1 pakkie suurlemoen jellie

• halwe koppie kookwater

• 1 blikkie ingedampte melk
• 1 Eetlepel strooisuiker

1. Meng jellie en kookwater en plaas eenkant sodat dit bietjie kan afkoel.
2. In ‘n aparte bak klits jou strooisuiker en ingedampte melk saam met ‘n elektriese klitser.
3. Sodra dit lekker lig is , voeg jou jellie mengsel by , bietjies op ‘n slag terwyl jy nog klits met jou elektriese menger.
4. Skep mengsel bo-op jou kors en plaas in yskas vir 3-4 ure.

Translation

Lemon Fridge Tart

Crust:

• 200g Tennis biscuits
• 90g butter
• Crush your cookies and add butter and pack into a bowl to make a crust.
• PS: Just grease your bowl so it doesn’t stick.

Filling:

• 1 packet of lemon jelly
• half a cup of boiling water
• 1 can of evaporated milk
• 1 Tablespoon of caster sugar

1. Mix jelly and boiling water and set aside to cool a bit.
2. In a separate bowl, beat your caster sugar and evaporated milk together with an electric beater.
3. Once it is nice and light, add your jelly mixture, a little at a time while you are still beating with your electric mixer.
4. Spoon mixture on top of your crust and place in fridge for 3-4 hours.

Bereiding: 15 minute
Staantyd: sowat 2-3 uur
Genoeg vir 9 mense

Bestandele:

• 1 blikkie karamelkondensmelk
• 250 ml vars room
• 1 x 90-100g ‘peppermint crisp’ blok skokolade
• 1 pakkie Tennis beskuitjies

Metode:

1. Plaas beskuitjies in tertbak geplaas word: 3 x 3 = 9 koekies
2. Klits room tot styf.
3. Voeg karamelkondensmelk by.
4. Klits tot goed gemeng.
5. Rasper sjokolade, maar hou ‘n paar groterige stukkies uit vir versiering.
6. Meng gerasperde sjokolade by roommengsel in.
7. Plaas weer 9 koekies oor mengsel.
8. Gooi die res van die vulsel oor die koekies.
9. Versier met sjokolade stukkies
10. Laat in yskas tot styf (ongeveer 2-3 uur)

Translation

Peppermint Crisp Fridge Tart

Preparation: 15 minutes
Standing time: about 2-3 hours
Enough for 9 people

Ingredients:

• 1 can of caramel condensed milk
• 250 ml fresh cream
• 1 x 90-100g ‘peppermint crisp’ block of chocolate
• 1 packet of Tennis biscuits

Method:

1. Place biscuits in pie dish: 3 x 3 = 9 biscuits
2. Whip cream until stiff.
3. Add caramel condensed milk.
4. Beat until well combined
5. Grate chocolate, but keep a few larger pieces for decoration.
6. Mix grated chocolate into cream mixture
7. Place 9 cookies over mixture again.
8. Pour the rest of the filling over the cookies.
9. Decorate with chocolate pieces
10. Leave in the fridge until firm (about 2-3 hours)

• 1 Blikkie Idealmelk (yskoud laat oornag in yskas)
• 1 Pakkie Suurlemoen Jellie
• 1 kop Strooisuiker
• 1 blikkie Grenadilla Moes
• 1 kop Kookwater
• 1 pakkie Tennis Besjuitjies

Metode

1. Klop melk styf en voeg suiker by en grendadilla moes.
2. Meng jellie met kookwater en laat afkoel.
3. Voeg by die melk mengsel.
4. Plaas tennis beskuitjies in bak.
5. Gooi ‘n laag van die mengsel oor.
6. Hou so aan tot verlangde dikte.
7. Strooi beskuitjies en cherrie oor.

Translation:

Grenadilla Fridge Tart

• 1 can of Idealmilk (ice cold, leave overnight in the fridge)
• 1 packet of Lemon Jelly
• 1 cup Caster Sugar
• 1 can of Grenadilla Mousse
• 1 cup of Boiling Water
• 1 packet of Tennis Biscuits

Method

1. Beat milk until stiff and add sugar and grenadillo mousse.
2. Mix jelly with boiling water and leave to cool.
3. Add to the milk mixture.
4. Place tennis biscuits in bowl.
5. Pour a layer of the mixture over.
6. Continue like this until desired thickness.
7. Sprinkle with biscuits and cherry.

• 1 blik 410g Ideal melk
• ½ kop. strooisuiker
• 1 blik grenadellamoes
• 1 pakkie lemoenjellie
• 1 pakkie (200g ) Tennis beskuitjies
• 1 kop. kookwater

1. Maak jellie aan met kookwater en laat afkoel.
2. Klop verkoelde melk tot styf. Vou suiker geleidelik by.
3. Klop goed.
4. Voeg moes en jellie by.
5. Klop tot romerig.
6. Pak laag beskuitjies en gooi laag vulsel.
7. Herhaal tot klaar.
8. Rasper beskuitjies en strooi bo-oor.
9. Plaas in yskas.

Translation

Passion Fruit Fridge Tart

• 1 tin 410g Ideal milk
• ½ cup caster sugar
• 1 can of granadilla mousse
• 1 packet of orange jelly
• 1 packet (200g) Tennis biscuits
• 1 cup boiling water

1. Prepare jelly with boiling water and let cool.
2. Whisk chilled milk until stiff.
3. Add sugar gradually.
4. Beat well.
5. Add mouse and jelly.
6. Beat until creamy.
7. Pack a layer of biscuits and pour a layer of filling.
8. Repeat until finished.
9. Grate crackers and sprinkle on top.
10. Place in refrigerator.

Maak So:

1. Maak beskuitjie kors van Tenniskoekies.
2. Druk in tertbak vas.
3. Maak 1 pakkie suurlemoen jellie aan met 1 k kookwater en laat afkoel.
4. Roer 1 blik kondensmelk en 1 blikkie grenadillamoes by en ook 50 ml suurlemoensap.
5. Meng deur en skep op beskuitjiekors.
6. Plaas in yskas.

Translation

Condensed Milk Lemon Tart

To Make:

1. Make biscuit crust from Tennis biscuits.
2. Press in pie dish.
3. Make 1 packet of lemon jelly with 1 cup boiling water and let it cool.
4. Stir 1 tin of condensed milk and 1 tin of grenadilla pulp and add 50 ml of lemon juice.
5. Mix well and pour onto biscuit crust.
6. Place in the fridge.

Bestanddele:

• 1 blik 410g Ideal melk
• ½ kop. strooisuiker
• 1 blik grenadellamoes
• 1 pakkie lemoenjellie
• 1 pakkie (200g ) Tennis beskuitjies
• 1 kop. kookwater

Metode:

1. Maak jellie aan met kookwater en laat afkoel.
2. Klop verkoelde melk tot styf.
3. Vou suiker geleidelik by.
4. Klop goed.
5. Voeg moes en jellie by.
6. Klop tot romerig.
7. Pak laag beskuitjies en gooi laag vulsel.
8. Herhaal tot klaar.
9. Plaas in yskas.

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