Genoeg vir: 10-12 mense
Bereidingstyd: 20 minute
Gaarmaaktyd: 15 minute
Afkoeltyd: oornag

• 250 g Tennis-koekies, fyn gedruk
• 200 g botter, gesmelt
• 1,5 L (6 k) melk
• 200 g suiker
• 3 eiers
• 100 g meel
• 100 g mieliemeelblom
• 10 ml (2 t) vanielje-ekstrak
• 50 g botter
• ekstra 250 ml (1 k) melk
• 1 boksie (90 g) karamel-kitspoeding
• 250 ml (1 k) room
• 1 blik (360 g) karamelkondensmelk
• 1 blok (90 g) melksjokolade

1. Meng die koekies met die gesmelte botter en druk dit in die bodem van ’n diep, vierkantige 30 cm-bak vas.
2. Laat koel af tot benodig.
3. Verhit 1 L (4 k) van die melk met die suiker 10 minute in ’n groot mikrogolfbestande bak.
4. Klits die eiers, oorblywende 500 ml (2 k) melk, meel, mieliemeelblom en vanielje-ekstrak in ’n ander bak tot glad.
5. Meng die meelmengsel met die warm melk en mikrogolf 12 minute terwyl jy elke 2 minute roer tot die mengsel dik is.
6. Klits die botter in en laat afkoel.
7. Klits die ekstra melk en kitspoeding saam.
8. Klits die room in ’n ander bak tot sagte pieke vorm en vou dit by die kitspoeding in.
9. Wanneer die vla afgekoel het, begin met die lae.
10. Giet die vla oor die afgekoelde koekielaag, maak die karamelkondensmelk oor die vla glad en voeg dan die kitspoedingmengsel by.
11. Rasper die sjokolade oor en verkoel oornag.

Translation

Caramel Milk Tart

Enough for: 10-12 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Cooling time: overnight

• 250 g Tennis biscuits, crushed
• 200 g butter, melted
• 1.5 L (6 k) of milk
• 200 g of sugar
• 3 eggs
• 100 g of flour
• 100 g cornflour
• 10 ml (2 t) vanilla extract
• 50 g of butter
• extra 250 ml (1 k) milk
• 1 box (90 g) instant caramel pudding
• 250 ml (1 k) cream
• 1 can (360 g) caramel condensed milk
• 1 block (90 g) of milk chocolate

1. Mix the cookies with the melted butter and press them into the bottom of a deep, square 30 cm dish.
2. Allow to cool until needed.
3. Heat 1 L (4 k) of the milk with the sugar for 10 minutes in a large microwave-proof bowl.
4. Whisk the eggs, remaining 500 ml (2 k) milk, flour, cornflour and vanilla extract in another bowl until smooth.
5. Mix the flour mixture with the warm milk and microwave for 12 minutes while stirring every 2 minutes until the mixture is thick.
6. Whisk in the butter and let cool.
7. Whisk together the extra milk and instant pudding.
8. Whip the cream in another bowl until soft peaks form and fold it into the instant pudding.
9. When the custard has cooled, start with the layers.
10. Pour the custard over the cooled cookie layer, smooth the caramel condensed milk over the custard and then add the instant pudding mix.
11. Grate over the chocolate and refrigerate overnight.

6-8 porsies

Kors:

• 750 ml fyngedrukte Post Toasties (graanvlokkies) – dit moet reeds fyngedruk wees voor jy dit afmeet
• 350 ml gesmelte botter
• 250 ml suiker
• 5 ml fyn kaneel

Metode vir Kors:

1. Meng al die bestanddele goed saam en gooi in ’n oondbak van sowat 25 x 25 cm.
2. Voer ook die kante met die korsmengsel uit.

Vulsel:

• 1 liter melk
• 60 ml meel
• 500 ml suiker
• 30 ml botter
• 4 eiers, geskei

Metode vir Vulsel:

1. Verhit oond tot 160 °C.
2. Gebruik bietjie van die melk om die meel in ’n dun pasta aan te maak.
3. Verhit res van die melk tot kookpunt.
4. Voeg meelpasta, suiker en botter by.
5. Roer aanhoudend.
6. Die vulsel raak soos ’n dun witsous.
7. Klits eiergele effens en voeg by wanneer die melkmengsel afgekoel het.
8. Klits eierwitte styf en vou in by melkmengsel.
9. Gooi in bak wat met die kors uitgevoer is.
10. Bak vir sowat 45 minute tot vulsel gestol is.

Translation

Post Toasties Tart

6-8 servings

Crust:

• 750ml crushed Post Toasties (cereal flakes) – this should already be crushed before you measure it
• 350 ml of melted butter
• 250 ml of sugar
• 5 ml fine cinnamon

Method for Crust:

1. Mix all the ingredients together well and pour into an oven dish of about 25 x 25 cm.
2. Also line the sides with the crust mixture.

Filling:

• 1 liter of milk
• 60 ml of flour
• 500 ml of sugar
• 30 ml of butter
• 4 eggs, separated

Method for Stuffing:

1. Heat oven to 160 °C.
2. Use some of the milk to make the flour into a thin paste.
3. Heat the rest of the milk to boiling point.
4. Add flour paste, sugar and butter.
5. Stir continuously.
6. The filling becomes like a thin white sauce.
7. Beat egg yolks slightly and add when the milk mixture has cooled.
8. Beat egg whites stiffly and fold into milk mixture.
9. Pour into bowl lined with the crust.
10. Bake for about 45 minutes until filling is set.

• 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.

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.

• 1,5 l melk
• 4 eiers
• 250ml suiker
• Sout
• 5ml vanilla essens
• 150ml mielieblom (Mazeina)
• 125ml koekmeel
• Kaneel

1. Laat melk stadig opkom tot kook.
2. Terwyl melk aangaan – klits eiers en suiker tot sponsagtig dik en lig.
3. Gooi sout, vanilla, mielieblom en meelblom by eiermengsel en klits goed saam tot glad.
4. Wanneer melk kook, draai af na lae hitte, gooi eiermengsel by en roer aanhoudend.
5. Laat dit goed maar stadig deurkook en roer aanhoudend.
6. Wanneer klaar deur gekook is, as daar klontjies is is, klits vinnig weer deur en gooi in bak.
7. Sprinkel kaneel bo oor en laat afkoel.
8. Laat natturlik afkoel voor dit in yskas gesit word, anders “sweet” die kaneel af.
9. Lekker eet.

Translation

Crustless Unbaked Milk Tart

• 1.5 l of milk
• 4 eggs
• 250ml sugar
• Salt
• 5ml vanilla essence
• 150ml cornflour (Mazeina)
• 125ml cake flour
• Cinnamon

1. Let milk slowly come to a boil.
2. While milk is going on – beat eggs and sugar until spongy and light.
3. Add salt, vanilla, cornstarch and flour to the egg mixture and beat well until smooth.
4. When milk boils, turn down to low heat, add egg mixture and stir constantly.
5. Let it cook well but slowly and stir constantly.
6. When finished cooking, if there are lumps, quickly whisk again and pour into bowl.
7. Sprinkle cinnamon on top and let cool.
8. Leave to cool before putting in the fridge, otherwise the cinnamon will “sweat” off.
9. Enjoy the meal

Bestanddele:

• 2 pakkkies suurlemoen jellie
• 1 blikkie Ideal melk
• 1 blik karamel kondensmelk
• 2 pakkies Marie beskuitjies
• 3 x 100 gram Peppermint Crisp sjokolade (Ek verkies Cadbury’s)

Metode:

1. Los jellie poeier op in helfte van water (helfte van voorgeskrewe hoeveelheid op pakkie se gebruiksaanwysings)
2. Gebruik net kookwater.
3. Laat afkoel tot kamertemperatuur.
4. Klits Ideal melk tot skuimerig.
5. Klits die karamel goed, en meng dit dan met die jellie en die Ideal melk.
6. Pak in lae in bak, met marie beskuitjies onder elke laag.
7. Rasper Peppermint Crisp tussen lae.

Wenk: Jy kan die sjokolade saam met die hele mengsel ingooi en dan oor koekies.

Translation

Peppermint Crisp Tart With Ideal Milk

Ingredients:

• 2 packets of lemon jelly
• 1 can of Ideal milk
• 1 can of caramel condensed milk
• 2 packets of Marie biscuits
• 3 x 100 grams of Peppermint Crisp chocolate (I prefer Cadbury’s)

Method:

1. Dissolve jelly powder in half of water (half of prescribed amount on package’s instructions for use)
2. Use only boiling water.
3. Allow to cool to room temperature.
4. Whisk Ideal milk until frothy.
5. Beat the caramel well, then mix it with the jelly and the Ideal milk.
6. Pack in layers in bowl, with marie crackers under each layer.
7. Grate Peppermint Crisp between layers.

Tip: You can pour the chocolate in with the whole mixture and then over cookies.

Bestanddele

• 1 ui, fyngekap
• 4 – 5 wortels, gerasper
• kool, gerasper
• bietjie borrie
• kerriepoeier
• fyngekapte rissie
• stywe pap
• stukkies spek
• Mozzarella, gerasper
• Cheddar, gerasper
• sout en peper

Metode

1. Braai die uie.
2. Voeg die wortels by.
3. Voeg die kool by, en as jy sou wou voeg ‘n blikkie tamaties ook by.
4. Voeg die sout, peper, borrie, kerriepoeier en rissie by.
   Soetrissies is ook welkom.
5. Wanneer dit byna soos ‘n “gravy: is, is dit reg.
6. Pak stywe pap onder in ‘n laag in ‘n pan.
7. Gooi die helfte van die sousmengsel bo-op die pap.
8. Strooi stukkies spek bo-oor.
9. Strooi die Mozzarella en Chedderkaas bo-oor.
10. Bou weer die lae – pap, sousmengsel en kaas.
11. Bak in die oond tot die kaas hard is.

Translation

Pap Tart

Ingredients

• 1 onion, finely chopped
• 4 – 5 carrots, grated
• cabbage, grated
• some turmeric
• curry powder
• finely chopped chilli
• stiff porridge
• pieces of bacon
• Mozzarella, grated
• Cheddar, grated
• salt and pepper

Method

1. Fry the onions.
2. Add the carrots.
3. Add the cabbage, and if you would like, add a can of tomatoes as well.
4. Add the salt, pepper, turmeric, curry powder and chilli.
   Peppers are also welcome.
5. When it’s almost like a “gravy”, it’s right.
6. Pack stiff porridge in a layer in a pan.
7. Pour half of the sauce mixture on top of the porridge.
8. Sprinkle pieces of bacon on top.
9. Sprinkle the Mozzarella and Cheddar cheese on top.
10. Build the layers again – porridge, sauce mixture and cheese.
11. Bake in the oven until the cheese is hard.