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 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 pakkie Granadilla jellie
• 1 blikkie ideal melk oornag in die yskas verkoel
• ½ koppie suiker
• Granadilla pulp

1. Maak die pakkie jellie met 1 koppie kookwater aan en laat afkoel tot effe louwarm maar nie gestol nie.
2. Klits die blikkie ideal melk wat oornag in yskas verkoel is, tot dit lekker dik is.
3. Voeg die suiker bietjie-bietjie by terwyl jy klits.
4. Gooi nou jellie by en klits goed terwyl jy dit byvoeg.
5. Giet in glase en plaas in die yskas om te stol.
6. Skep n lagie granadilla bo-op waneer dit gestol is.

Translation

Granadilla Glasses

• 1 packet of Granadilla jelly
• 1 can of ideal milk chilled overnight in the fridge
• ½ cup of sugar
• Granadilla pulp

1. Prepare the package of jelly with 1 cup of boiling water and let cool until slightly lukewarm but not set.
2. Beat the can of ideal milk that has been chilled overnight in the fridge, until it is nice and thick.
3. Add the sugar little by little while beating.
4. Now add jelly and beat well as you add it.
5. Pour into glasses and place in the fridge to set.
6. Place a layer of granadilla on top when it has set.

Bestanddele

• 2 koppies wit suiker
• 750 ml wodka
• 6 blikke granadillapulp

Instruksies

1. Meng al die bestandele saam en laat dit oornag staan.
2. Bottele die volgende dag.
3. Plaas in die yskas totdat dit benodig word.

Translation

Ingredients

• 2 cups of white sugar
• 750 ml Vodka
• 6 cans of granadilla pulp

Instructions

1. Mix all the ingredients together and leave overnight.
2. Bottle the next day.
3. Place in the fridge until needed.

Ingredients:

• 2 cups of cake flour
• 2 teaspoons of baking powder
• Pinch of salt
• 1/2 cup of granadilla pulp
• 1/2 cup of oil
• 4 eggs
• 1 1/2 cup sprinkled sugar

Icing Sugar:

• 187 grams of butter
• 750 ml of icing sugar, sifted
• 4 tablespoons of pomegranate pulp
• 1/2 teaspoon of vanilla

Method:

1. Preheat oven to 180°C.
2. Grease and line out 2 round cake pans.
3. Sift flour, baking powder and salt together.
4. Mix granadilla pulp and oil, keep aside.
5. Beat eggs and sugar for about 5 minutes using electric whisk until light yellow.
6. Stir flour and pomegranate mixture in turns at egg mixture until mixed well.
7. Throw batter in cake pans and bake for about 25 minutes or until test pan is clean.
8. Turn out on a cooling rack and let it cool completely.

Icing Sugar:

1. Cream butter and icing sugar until light yellow.
2. Add grenadella pulp bit by bit while beating.
3. Add vanilla, spread on one cake, place another cake on top and spread other icing.

Hint:

I pour the pulp through sieve, then only use the had for the cake, but hold out a little with the kernels for icing. I also don’t use all the tubes !