Banana Bread Sosaties

Banana Bread Sosaties

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Banana bread

Banana Bread Sosaties

  • Author: uitkyk
  • Prep Time: 20
  • Cook Time: 8
  • Total Time: 28 minutes
  • Yield: 4 1x

Scale

Ingredients

4 Eggs

¼ Cup Milk

½ cup buttermilk

8 thick slices Uitkyk banana bread

2 desert spoons Butter

8 Sosatie sticks

2 bananas, sliced in rings

4 dessert spoons sugar

1 teaspoon cinnamon

1 teaspoon Nutella


Instructions

Mix the eggs, milk, and buttermilk. Cut the banana bread slices in cubes of about 2 x 2 cm and place flat in a single layer on a tray. Cover with the egg mixture and let it stand for 30 minutes.

Melt the butter in a pan and quickly fry the bread cubes (almost like French toast) till crispy and warm.

Immediately Skewer the bread cubes with banana slices in-between. Sprinkle with sugar and cinnamon. Serve warm with Nutella. Eat immediately while the chocolate spread is still soft.


Gemmerbroodrolkoek

Gemmerbroodrolkoek

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Gemmerbroodrolkoek

Gemmerbroodrolkoek

  • Author: Samantha Liedeman
  • Yield: 1 1x

Scale

Ingredients

KOEK

  • 4 eiers, geskei
  • ¾ koppie strooisuiker (castor sugar)
  • 1 teelepel vanilla essence
  • ¼ koppie ongegeurde jogurt
  • ¼ koppie stroop
  • 125 g koekmeel
  • 1 teelepel bakpoeier
  • ¼ teelepel sout
  • 1 teelepel gemaalde gemmer
  • ½ teelepel fyn kaneel

VULSEL

  • 1 koppie room
  • 2 eetlepels strooisuiker (castor sugar)
  • 1 teelepel vanilla essence
  • ½ teelepel fyn gemmer
  • ¼ teelepel fyn kaneel

Instructions

  1. Koek: Voorverhit die oond tot 180°C en voer ‘n rolkoekpan met bakpapier en spuit met kleefvrye kossproei. Klop die eierwitte tot stywe punte vorm en hou eenkant. In ‘n ander bak, klop die eiergele en suiker tot dik en ligter in kleur. Voeg die vanilla essence, jogurt en stroop by, Roer die meel, bakpoeier, sout, gemmer en kaneel by die eiermengsel. Vou versigtig die eierwitte by die beslag in. Giet die beslag in die gesmeerde bakplaat en bak vir 8 – 10 minute. Sit ‘n stuk bakpapier op ‘n kombuisdoek. Sprinkel strooisuiker op die bakpapier en keer die koek daarop uit. Rol versigtig die koek saam met die doek op. Laat koel af op ‘n draadrak.
  2. Vulsel: Klits al die bestanddele tot dik.
  3. Samestelling: Rol die koek oop en smeer dit mildelik met die vulsel. Rol die koek weer versigtig van die eenkant af op. Maak seker jy verwyder die bakpapier. Smeer nog van die vulsel op die buitekant en versier met vars frambose (raspberries).

8 Minute Cheese Cake

8 Minute Cheese Cake

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8 minute cheese cake

8 Minute Cheese Cake

  • Author: Sarie Lekker
  • Yield: 1 1x

Scale

Ingredients

  • 1 x 200 g packet coconut biscuits
  • 100 g (110 ml) butter, melted
  • 500 ml thick Greek-style yogurt
  • 1 x 385 g tin condensed milk
  • 5 ml vanilla essence
  • 100 g white chocolate chips
  • Juice and grated rind of 2 lemons
  • Icing sugar for dusting
  • White chocolate sauce of your choice

Instructions

  1. Process the biscuits on high speed in a food processor until finely crumbed.
  2. Add the butter and mix well until it forms a moist mixture.
  3. Line the base of a 20 x 14 cm microwave-safe loaf pan with plastic wrap and spray well with non-stick food spray.
  4. Line the base of the pan with the biscuit mixture.
  5. Mix the rest of the ingredients together and pour into the loaf pan.
  6. Place the pan in the microwave oven and cook for 8 minutes on high.
  7. Allow to cool to room temperature and then refrigerate for 4 to 6 hours.
  8. Turn out onto a serving platter and remove the plastic wrap.
  9. Dust with icing sugar.
  10. Serve with white chocolate sauce of your choice.

RICE KRISPIE CAKE

RICE KRISPIE CAKE

 

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RICE KRISPIE CAKE

  • Author: ESSENTIALS AUG
  • Total Time: 30
  • Yield: 28 1x

Scale

Ingredients

  • 450g Butter toffees
  • 250g butter
  • 400g marshmallows
  • 350g Rice Krispies

CHOCOLATE SAUCE INGREDIENTS

  • 2 Mars Bars, Sliced
  • 4 tbsp. cream

TO DECORATE

  • 120g White Chocolate Buttons or Discs
  • 150g Mini-Marshmallows

Instructions

  1. Unwrap the toffees and put them in a large non-stick pan with the butter. Heat gently for several min until melted. Stir quickly to combine. Add the marshmallows, warm through for 2 minutes. Mix vigorously to combine everything together.
  2. Slowly tip the Rice Krispies and mix everything together, until they’re well coated in toffee mixture.
  3. Quickly spoon the mixture into a 20cm and a 15cm deep cake tin, greased and lined. Use a wooden spoon to push down firmly into the corners, to level the surface. Chill for at least 1 hour.
  4. Heat the Mars bard and cream in a small non-stick pan and stir well together to create a smooth chocolate sauce.
  5. Put the larger cake onto a cake stand. Drizzle some sauce over the top and sides of the larger cake. Press the small cake on top and then drizzle the top and sides with more chocolate sauce.
  6. Press on the white chocolate buttons or discs, and the mini-marshmallows. To serve, lift off top cake and cut into portions. Store in a seal-able box for up to 1 week.

Notes

  • TOP TIP: You can halve the basic recipe and press into a 30x20cm shallow, rectangular tin. Cut into bars.

 

PEPPERMINT CRISP TART GLASSES

PEPPERMINT CRISP TART GLASSES

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Peppermint Crisp Tart Glasses

  • Author: Ackermans
  • Prep Time: 10
  • Total Time: 10
  • Yield: 6 1x

Scale

Ingredients

  • 1 can Caramel, well stirred
  • 180ml double-cream plain yogurt
  • 1 bar Peppermint Crisp Chocolate. Crumbed
  • Mint leaves, shredded (optional)

Instructions

  1. Spoon layers of caramel, yoghurt and chocolate in six glasses and chill. Garnish with mint leaves if you prefer.

Notes

  • Mint: Adds a pop of colour and gives a festive feeling

Nutrition

  • Serving Size: 6

Bollas

Bollas

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Bollas

  • Author: Kuier Combo - Koningskos

Scale

Ingredients

  • 5 eetlepels strooisuiker
  • 2 eiers
  • 5 eetlepels olie
  • 1 eetlepel vanilla essence
  • 2 ¾ koppies koekmeel
  • 3 teelepels bakpoeier
  • 300ml karringmelk
  • Vir die stroop
  • 2 koppies water
  • 2 koppies suiker
  • Klapper

Instructions

  1. In ʼn groot mengbak, klits die suiker en eiers met ʼn handklitser tot romerig.
  2. Voeg die olie en vanilla essence by en klits tot donserig.
  3. Sif die droë bestanddele in, voeg die karringmelk by en meng goed.
  4. Moenie oorwerk nie.
  5. Bedek die beslag met kleefplastiek of ʼn groot vadoek en laat rus vir 30 minute.
  6. Skep die beslag met ʼn eetlepel en vorm ronde balle.
  7. Diep braai in ʼn diep pan op medium hitte.
  8. Braai tot goudbruin aan elke kant. Skep uit met ʼn gaatjieslepel en plaas op papierhanddoek.

Vir die stroop

  1. In ʼn aparte pot, kook die water met die suiker vir 15 minute.
  2. ompel die bollas in die water stroop net een keer en haal uit met ʼn gaatjies lepel.
  3. Besprinkel met klapper en bedien.

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