MAKLIKE SJOKOLADEPOEDING

(Beter as Woolies se “Death by Chocolate”)
In ‘n groot mengbak: Meng:
* 75 gr Bruismeel
* 60 ml Kakao
* 100 gr sagte margarien
* 100 gr sagte bruin suiker
* 60 ml neute
* 5 ml vanielje
* 30 ml warm water
Klits en voeg by:
* 2 eiers
Plaas in ‘n 1.1 liter bak
Plaas op omgekeerde bord in mikrogolfoond met “carlton paper” bo-op.
Mikrogolf op hoog vir 4-5 minute (tot wegtrek van die kante).

Stroop:
* 20 ml kitskoffie
* 60 ml strooisuiker
* 150 ml warm water
* 30 ml sjerrie / brandewyn (opsioneel)

Mikrogolf sous vir twee minute op Hoog
Gooi stroop oor poeding. Bedien warm met room of roomys.

MAKLIKE SJOKOLADEPOEDING

(Beter as Woolies se “Death by Chocolate”)
In ‘n groot mengbak: Meng:
* 75 gr Bruismeel
* 60 ml Kakao
* 100 gr sagte margarien
* 100 gr sagte bruin suiker
* 60 ml neute
* 5 ml vanielje
* 30 ml warm water
Klits en voeg by:
* 2 eiers
Plaas in ‘n 1.1 liter bak
Plaas op omgekeerde bord in mikrogolfoond met “carlton paper” bo-op.
Mikrogolf op hoog vir 4-5 minute (tot wegtrek van die kante).

Stroop:
* 20 ml kitskoffie
* 60 ml strooisuiker
* 150 ml warm water
* 30 ml sjerrie / brandewyn (opsioneel)

Mikrogolf sous vir twee minute op Hoog
Gooi stroop oor poeding. Bedien warm met room of roomys.

MAKLIKE SJOKOLADEPOEDING

(Beter as Woolies se “Death by Chocolate”)
In ‘n groot mengbak: Meng:
* 75 gr Bruismeel
* 60 ml Kakao
* 100 gr sagte margarien
* 100 gr sagte bruin suiker
* 60 ml neute
* 5 ml vanielje
* 30 ml warm water
Klits en voeg by:
* 2 eiers
Plaas in ‘n 1.1 liter bak
Plaas op omgekeerde bord in mikrogolfoond met “carlton paper” bo-op.
Mikrogolf op hoog vir 4-5 minute (tot wegtrek van die kante).

Stroop:
* 20 ml kitskoffie
* 60 ml strooisuiker
* 150 ml warm water
* 30 ml sjerrie / brandewyn (opsioneel)

Mikrogolf sous vir twee minute op Hoog
Gooi stroop oor poeding. Bedien warm met room of roomys.

Dadelkoek

Jy benodig:

• 1/2 k dadels
• 1 eier
• 1 eetlepel botter
• 2 teelepels bakpoeier
• 3/4 k suiker
• 1 k water
• 2 k meel
• 1/4 t koeksoda
• ‘n Knippie sout

Metode:

Sit helfte van die dadels in ‘n bak saam met die suiker. Kook die water en die botter en gooi dit oor die dadels en suiker. Meng deeglik. Klits eiers goed en roer daarby. Sif die droë bestanddele en vou dit in mengsel. Gooi die laaste dadels by. Sit in gesmeerde pan en bak teen 220•C

Dadelkoek

Jy benodig:

• 1/2 k dadels
• 1 eier
• 1 eetlepel botter
• 2 teelepels bakpoeier
• 3/4 k suiker
• 1 k water
• 2 k meel
• 1/4 t koeksoda
• ‘n Knippie sout

Metode:

Sit helfte van die dadels in ‘n bak saam met die suiker. Kook die water en die botter en gooi dit oor die dadels en suiker. Meng deeglik. Klits eiers goed en roer daarby. Sif die droë bestanddele en vou dit in mengsel. Gooi die laaste dadels by. Sit in gesmeerde pan en bak teen 220•C

Nougat koek

Jy benodig:

• 320g strooisuiker
• 3 ekstra groot eiers
• 175ml kookolie
• 275g (500ml) koekmeelblom
• Knippie sout
• Sowat 50ml brandewyn

En vir die vulsel:

• 12,5ml gelatien
• 125ml koue water
• 250g botter
• 75ml strooisuiker
• 1blik kondensmelk
• 15ml suurlemoensap
• 5ml kremetart
• 5ml vanielje geursel
• 200g (250ml) gemengde vrugte en neute

Metode:
Voorverhit die oond tot 200ºC. Smeer ‘n langwerpige koekpan van 35x22x3 cm of ‘n middelslag-rolkoekpan en bestuif met koekmeelblom, of spuit met Spray en Cook. Klits strooisuiker en eiers saam tot lig en sponsig dik. Meng kookwater en kookolie en klits dit geleidelik by die eiermengsel. Sif meel en sout bo-oor en vou in. Strooi bakpoeier oor en vou in. Gooi deeg in pan en bak vir 20 minute. Keer uit en laat staan om af te koel.
Sny die suikerbrood in 2 ewe groot reghoeke of sirkels wat in ‘n middelslag-brood- of koekpan sal pas. Sny die oorskiet-suikerbrood in dobbelsteentjies. Voer ‘n middelslag-brood-of koekpan met ‘n groot stuk dubbele waspapier uit. Plaas een koeklaag op die boom van die pan en sprinkel bietjie brandewyn oor.
Week gelatien in koue water en verhelder oor kookwater. Verroom die botter en strooisuiker. Klits eers gelatien en dan kondensmelk geleidelik by. Klits die res van die bestanddele vir die  vulsel behalwe die vrugte en neute by. Roer die vrugte en neute mengsel by. Smeer helfte van die vulsel oor die koeklaag in die pan. Druk koekblokkies (dobbelsteentjies van vroeer) bo op vas en sprinkel brandewyn oor. Skep die oorblywende vulsel bo-op en bedek met 2de koeklaag. Vou waspapier bo-oor koek en plaas in die yskas om te stol.

Haal die koek versigtig uit die pan en sny die kante met ‘n skerp warm mes netjies, sif versiersuiker oor indien verkies.

Sjokolade yskastert

Jy benodig:

• 1 pakkie Romany Creams
• 1 blik kondensmelk
• 500ml chocolate chip joghurt.

Metode:

Breek genoeg van die koekies om ‘n kors onder in die bak te gooi. Meng die kondensmelk met die jogurt en gooi oor die koekies. Plaas in die mikrogolfoond vir 4.5minute op hoog. Laat staan om af te koel en plaas in die yskas tot dit koud is.

POENK KOEK MET MERINGUE VERSIERSEL

LEWER 1 DRIELAAG-KOEK (verdubbel die beslag vir 5-6 lae)
Bereidings: 50 min.
Bak :30-40 min.
Basiese vanieljekoek
375 g (2 1/2) Koekmeel gesif
7 ml (1 1/2 t) bakpoeier
385 g (1 3/4 k) strooisuiker
250g botter gesmelt
4 eiers
375 ml (1 1/2 k) melk
5 ml (1t) vanieljegeursel
Vir PIENK KOEK
5 ml (1t) pienk jelkoskleursel
VERSIERSEL
1 Hoeveelhied botter  en  versiersel (bedek met botterversiersel.
4 eierswitte
250 ml (1k) strooisuiker
Verhit die oond tot 160c smeer drie 18 cm koekpanne voer met die bak papier
!. Koek Plaas al die bestandele en die peink kleursel  in 'n mengbak meng goed verdeel in 3 koekpanne en bak 30 - 40min of tot 'n toetspen skoon uit kom laat5 min afkoel  in die panne  keer op 'n draadrak uit en laat af koel.
2. Versiersel Berei die botterversiersel soos beskryf (Klits 250 g Gesifte versiersuiker en 80 g ongesoute botter of wit margarien saam in 'n menger of met 'n elektriesee handklitser teen matige spoed tot goed gemeng)
3. Plaas 'n kastrol half vol kookwater op 'n stoofplaat en laat prut.
4. Plaas die eierwitte en strooisuiker in 'n hittebestande bak wat oor die kastrol sal pas plaas op die kastrol maak seker die onderkant van die  bak raak nie aan die water nie en klits sowat 3-3 1/2 min of tot die suiker heeltemal opgelos is Vryf tuisen jou vinningers.
5. Klits met 'n elektriese handmenger tot blink begin stadig en vermeerde spoed stelselmatig klits so wat 10 min
6. Plak die koeklae op mekaar met die botterversiersel bo op en rondom plaas die meringueversiersel in 'n spuit sak met 'n plat punt en spuit riffels  om die koek

ROOI FLUWEEL KOEK

LEWER 1 GROOT KOEK
Bereidings:20 min
Bak:20 min
KOEK
60 g ongesoute botter by kamertempratuur
150g strooisuiker
1 eier
5 mil (1t) kalao
20 ml (4t) rooi voedselkleursel
2 ml (1/2t) vanieljegeursel
20 ml ( 1/2k) karringmelk
150g koekmeel
2 ml (1/2t)koeksoda
7 ml (1/2 t) witasyn

ROOM KAAS VERSIERSEL
250 g roomkaas
250 g sagte botter
500 ml (2k) versiersiuker

AFRONDING
1/2 hoeveeelheid botterversiersel
 vars rooi rose
Verhit die oond tot 170C smeer twee 20 cm koekpanne en voer die bodem met bakpapier

1. Koek klits die botter en strooisuiker saam tot lig en donsig.
2.Voeg die  eiers by en klits teen 'n hoe spoed in.
3 Meng die kakao,voedsel en  vanieljegeursel om'n dik pasta te maak. Voeg by die bottermengsel en klits baie goed tot alles ingemeng is.
4. Voeg die helfte van die karringmelk by en klits goed: voeg die helfte van die meel by en klits goed. Herhaal tot al die karringmelk en meel in is.
5.Voeg die koeksoda en asyn by en klits teen 'n stadig spoed tot ingemeng. klits dan 'n  paar minute teen hoe spoed.
6. Skep in die bereide panne en bak so wat 20 min. tot 'n toetspen skoon uit kom. keer op 'n draad rak uit  om af te koel.
7. Roomkaasversiersel Klits die roomkaas en botter tot lig en romerig. Voeg die versiersuiker by en klits tot gemeng.
8.Afronding.Halveer die koeklae. plak dit op mekaar vas met 'n smeersel roomkaas  versiersel.
9. Smeer die botter en versiersel liggies bo op en rondom. Skraap gelyk en rond af met 'n bondel vars rooi rose

Chocolate Peppermint Crisp Ice Cream Cake

Serves 8-10

Chocolate Biscuits
100g butter, softened
50g Natura Sugars Golden Caster Sugar
100g self-raising flour
25g cocoa powder

Mint No-Churn Ice Cream
1 x 400g tin condensed milk (Make your own with my recipe here - I made mine using the Natura Sugars Golden Caster Sugar) 
Handful fresh mint leaves* (about 12g)
500ml cream, whipped
50g chopped peppermint crisp bar

Ice Cap Chocolate Sauce
1 cup good-quality dark chocolate, chopped
3 tbsp coconut oil (use unflavored if you like)

Frosted Mint Leaves
Handful fresh mint leaves
1 egg white, beaten
1/2 cup Natura Golden Caster Sugar

Chopped peppermint crisp, to decorate

Preheat the oven to 180 degrees celcius conventional (or 160 degrees celcius for fan-forced). Line a cookie sheet with baking paper. 
Cream the butter and sugar together until light and fluffy.  Mix in the rest of the ingredients to form a soft dough then shape into a log on a lightly floured surface, wrap in cling wrap and refrigerate for 30 minutes. 
Once chilled, cut the dough into 1/4cm thick discs and place on the lined baking tray, leaving enough space for the cookies to spread. 
Bake for 10-15 minutes or until the cookies are cooked through but still soft. 
Allow to cool completely. 

For the ice cream, place the condensed milk in a blender and add the mint leaves. Blend until smooth. Pour into the whipped cream and fold through gently. Lastly, fold in the chopped peppermint crisp.

Prepare 20cm springform cake tin by lining the outside with cling wrap.
To assemble the ice cream cake, arrange a layer of the biscuits in the bottom of the cake tin then pour 1/2 the ice cream mix over the top, add another layer of cookies, the rest of the ice cream and finish with a final layer of cookies then place in the freezer until firm. Pour any leftover ice cream in a seperate container and freeze until firm. 

To make the frosted mint leaves, brush the leaves with a thin layer of egg white then toss in the caster sugar. Place on a cooling rack and allow to dry for 3-4 hours.  

Unmould the ice cream cake by dipping briefly in room temperature tap water then loosening the bottom. Place on a cake stand then top with scoops of the leftover ice cream, drizzle with the chocolate sauce and decorate with chopped peppermint crisp and the frosted mint leaves. 

*Tip: To get a bright green colour, blanch the mint leaves in hot water briefly then refresh in ice water and drain well. 

Chocolate Peppermint Crisp Ice Cream Cake

Serves 8-10

Chocolate Biscuits
100g butter, softened
50g Natura Sugars Golden Caster Sugar
100g self-raising flour
25g cocoa powder

Mint No-Churn Ice Cream
1 x 400g tin condensed milk (Make your own with my recipe here - I made mine using the Natura Sugars Golden Caster Sugar) 
Handful fresh mint leaves* (about 12g)
500ml cream, whipped
50g chopped peppermint crisp bar

Ice Cap Chocolate Sauce
1 cup good-quality dark chocolate, chopped
3 tbsp coconut oil (use unflavored if you like)

Frosted Mint Leaves
Handful fresh mint leaves
1 egg white, beaten
1/2 cup Natura Golden Caster Sugar

Chopped peppermint crisp, to decorate

Preheat the oven to 180 degrees celcius conventional (or 160 degrees celcius for fan-forced). Line a cookie sheet with baking paper. 
Cream the butter and sugar together until light and fluffy.  Mix in the rest of the ingredients to form a soft dough then shape into a log on a lightly floured surface, wrap in cling wrap and refrigerate for 30 minutes. 
Once chilled, cut the dough into 1/4cm thick discs and place on the lined baking tray, leaving enough space for the cookies to spread. 
Bake for 10-15 minutes or until the cookies are cooked through but still soft. 
Allow to cool completely. 

For the ice cream, place the condensed milk in a blender and add the mint leaves. Blend until smooth. Pour into the whipped cream and fold through gently. Lastly, fold in the chopped peppermint crisp.

Prepare 20cm springform cake tin by lining the outside with cling wrap.
To assemble the ice cream cake, arrange a layer of the biscuits in the bottom of the cake tin then pour 1/2 the ice cream mix over the top, add another layer of cookies, the rest of the ice cream and finish with a final layer of cookies then place in the freezer until firm. Pour any leftover ice cream in a seperate container and freeze until firm. 

To make the frosted mint leaves, brush the leaves with a thin layer of egg white then toss in the caster sugar. Place on a cooling rack and allow to dry for 3-4 hours.  

Unmould the ice cream cake by dipping briefly in room temperature tap water then loosening the bottom. Place on a cake stand then top with scoops of the leftover ice cream, drizzle with the chocolate sauce and decorate with chopped peppermint crisp and the frosted mint leaves. 

*Tip: To get a bright green colour, blanch the mint leaves in hot water briefly then refresh in ice water and drain well. 

Spiced Ginger Biscuit Houses

Makes 24 

100g cake flour

1 tsp cinnamon

½ tsp ground ginger

½ tsp freshly grated nutmeg

½ tsp baking powder

a pinch of salt

50g Natura Dark Muscovado Sugar

1 tbsp whole milk

75g butter

2 tbsp candied peel, finely chopped or Christmas fruit mince

Preheat the oven to 180C. Line a baking tray with greaseproof paper.

Mix together the dry ingredients then add the wet ingredients and combine to form a dough (you can do this in a stand mixer using the dough or paddle attachment). 

Turn the dough onto a lightly floured surface and roll out to 1/2 cm thick. 

Cut out house shapes using a sharp knife then place on a baking tray. 

Bake for 15-20 minutes or until golden brown.

Allow to cool completely before icing. 

Royal Icing

1 egg white, beaten

2 cups Natura Demerara Icing Sugar, sifted

squeeze of lemon juice

To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.

Pipe the frosting onto the biscuits in patterns (you can make more colourful houses by using sweets and sprinkles) and allow to dry thoroughly. Then use spread the remaining royal icing around the outside of the cakeand stick the houses in place. Dust with extra icing sugar to serve.