2K Meel
4t Bakpoeier
1/2t Sout
2E Suiker of 5E As julle dit lekker soet wil hê
4E Botter
4/5K Melk

Sif droë bestandele. Vryf botter in. Voeg melk by. Sny in met plat mes. Rol uit met koekroller. Druk vorms uit. Bak teen 160° vir so 10 na 15 minute. Hang af hoe vinnig die oond is of bak tot deeg bruin word.

Carrot and Pineapple Cake



2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 large eggs
2 cups granulated sugar
2 teaspoons pure vanilla extract
1 1/4 cup vegetable oil
2 cups peeled and grated raw carrots (4 to 6 medium carrots)
1 cup raisins
1 (8-ounce) can crushed pineapple, drained
1 cup coarsely chopped pecans or walnuts
Cream Cheese Frosting (see recipe below)
1 cup shredded or flaked sweetened coconut
Preheat oven to 350 F. Butter three 9-inch round cake pans. Line the bottom of the pans with parchment paper and then butter and flour the cake pans. NOTE: You can also make this into a 2-layer cake.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; set aside.
In the bowl of your electric mixer, add eggs and beat on medium-high speed until light yellow or approximately 2 minutes. Slowly add the sugar to the eggs until well mixed and fully incorporated. Add the vanilla extract and beat an additional 1 minute.
Reduce the mixer speed to medium and slowly add the vegetable oil. Once all the oil is added, beat the mixture for another 1 minute.
Reduce the mixer speed to medium-low and blend in the flour mixture, mixing just until incorporated.
Using a rubber spatula, fold in the grated carrots, raisins, drained pineapple, and pecans or walnuts.
Divide the batter equally between the prepared cake pans. Bake approximately 40 to 50 minutes or until a long toothpick or wooden skewer, inserted in the center of the cake, comes out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer. Remove from oven and let cool on wire cooling rack for approximately 10 to 15 minutes. Remove cake from pans and place on the wire racks to finish cooling.
While cake is cooling, prepare the Cream Cheese Frosting.
To frost the cake, place one (1) cake layer (flat-side up) on a large cake plate. Using a knife or spatula, spread the top of the cake layer with some of the Cream Cheese Frosting. Place the second cake layer on top (flat-side up) on top of the first layer and spread frosting over the top. Place the third cake layer (rounded side up) on top of the 2nd cake layer and spread the remaining Cream Cheese Frosting on the top and sides of the cake. Using your hands, gently press the coconut on the sides of the cake.
The cake can be covered with plastic wrap and refrigerated up to 4 days. Let it cool in the refrigerator about 1 hour before covering, to ensure ensure the frosting has hardened and will not stick to the plastic wrap.
Makes 1 (3-layer) cake.
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
1 teaspoon pure vanilla extract*
2 1/2 to 3 cups powdered (confectioner’s) sugar
* For additional pineapple flavor, substitute some of the pineapple juice, that was drained off, for the vanilla extract.
In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth and creamy!

Snackle Recipe


Snackle Recipe for salty fillings
1 egg
1/2 cup milk
1/2 cup water
Pinch salt and pepper
1 cup flour

Beat egg and water well together. Add flour salt and pepper. Beat very well preferably with electric mixer until well blended. If the dough is too thick a little water can be added.

You can also add 1/2 teaspoon Marmite dissolved in a little cold water or meat extract to the dough for extra taste. You can also add a little curry to the dough if you are going to make a spicy filling.

This dough is enough for 2 – 3 doz
For sweet fillings leave out the pepper and add a little suger. In this case the dough might become too thin. Just add a little flour.

Nutella Brownies

2015-06-25 14.37.45

Nutella – 3 ingredients chocolate brownies
1 cup Nutella
2 eggs
1cup flour
Optional – 1/4 cup chocolate chips or chopped walnuts
Preheat the oven to 180*C.
In a small bowl mix Nutella and eggs.
Add flour and whisk until blended.
Spoon butter into muffin pan and sprinkle with choc chips or nuts.
Bake 8 to 12 minutes or till the tops have settled and cracked around the edges.
Makes 12 regular muffins.

Ystervarkies (Lamingtons)


250 ml (1 k) meel
5 ml (1 t) bakpoeier
knippie sout
3 eiers, geskei
125 ml (½ k) suiker
125 g botter, gesmelt
5 ml (1 t) vanielje-ekstrak

Versiersel (bruin sjokoladestroop)
500 ml suiker
140 ml kakao
250 ml water
10 ml botter

Vir die fyngebak-uitdaging moes die Koekedore ystervarkies maak wat in drie verskillende versiersels gedoop is: ’n bruin sjokoladestroop, sneeuvlokkie-stroop (wit) en ’n aarbei-witsjokolade-stroop (pienk). Dié resep is vir ystervarkies wat in bruin sjokoladestroop bedek is – die mees tradisionele opdiening.

(Lewer 18 ystervarkies)

• Voorverhit die oond tot 180 °C. Smeer ’n broodpan.
• Meng die meel, bakpoeier en sout in ’n mengbak.
• Klits die eierwitte en suiker saam in ’n aparte mengbak tot sagte pieke vorm. Vou die botter, eiergeel en vanielje-ekstrak in tot gemeng. Voeg dit by die meelmengsel en vou in tot glad.
• Giet die beslag in die bereide bakpan en bak vir 30 minute of tot ’n tandestokkie skoon uit die koek kom. Keer uit op ’n draadrak en laat heeltemal afkoel.

Versiersel (bruin sjokoladestroop)
Kook die bestanddele saam om stroop te vorm.
Klapper om die ystervarkies in te rol.

Aanmekaarsit van die ystervarkies
• Sny die koek in blokkies om 18 ystervarkies te maak.
• Doop die blokkies in die stroop en rol dan in klapper.



1 x blikkie kondensmelk
3 x blikkies water
3 x eiers, geskei
4 x eetlepels maizena
4 x eetlepels vlapoeier
1 x pakkie tennis beskuitjies

Pak tennis beskuitjies in tert bak.
Gooi die blikkie kondensmelk in die kastrol en voeg die blikkies water by.
Sit stoof op lae hitte.
Skei die eiers en klop eierwitte styf.
Meng nou n halwe blikkie water met die eiergeel, maizena en vlapoeier.
Voeg dit by die kondens in kastrol.
Roer op lae hitte tot styf. Haal van stoof af en voeg eierwitte by, meng goed en gooi in tert bak.
Sprinkel met kaneel, laat heeltemal afkoel en set

Salty Nutella Cigars


Serves: 24
  • 1½ cups Nutella spread
  • 1 (8 ounce) package phyllo dough, thawed according to package directions
  • ¾ cup butter, melted
  • optional ~ flaked sea salt
  1. Preheat the oven to 400°F/200°C
  2. Line a baking sheet with parchment paper and set aside.
  3. Scoop Nutella into a large piping bag, or gallon sized zip-top bag and snip the corner off.
  4. Unwrap thawed phyllo dough and cover it with a slightly moist clean kitchen towel. Phyllo dries out very quickly, so keeping it covered while you’re working is essential.
  5. Place one sheet of phyllo dough on your work surface carefully. Using a pastry brush, brush melted butter on one half of the phyllo and fold the other half on top. The butter works like a glue and holds the sides together. Pipe a strip of Nutella down one side of the dough, leaving ½ inch at the top and the bottom. Fold the Nutella up at the ends (so it doesn’t squeeze out) and then tightly roll the phyllo into a tube. Lightly brush the end with butter so the end stays sealed.
  6. Place the “cigar” onto the baking sheet and lightly brush with a little more butter.
  7. Repeat this process with all the sheets of phyllo.
  8. Bake the “cigars” for 8-10 minutes until golden brown.
  9. Sprinkle lightly with sea salt flakes if desired.

Easy Ricotta Cake with Fresh Berries


Yield: Makes 1 9-inch cake

Prep Time: 15 minutes

Cook Time: 50 minutes


1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups whole milk ricotta
1/2 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1/4 cup raspberries
1/4 cup blueberries
1/4 cup blackberries
Confectioners sugar, garnish


Preheat an oven to 350 degrees.

Spray a 9-inch cake pan with non-stick cooking spray. In a large bowl, combine the first four ingredients. In another large bowl, combine eggs, ricotta, vanilla extract, and butter. Slowly combine the dry ingredients with the wet ingredients. Once combined, gently fold in the fresh berries, careful not break them. Pour batter into cake pan and bake for about 45 to 50 minutes or until golden brown. Remove from oven to cool before slicing and dusting with confectioners sugar.

Sicilian Lemon Ricotta Cheesecake

  • 1561-lemon ricotta cheesecake

  • CAKE:
  • Two 15-oz. containers whole-milk ricotta
  • 1 Tbsp. unsalted butter, room temperature
  • 1 Tbsp. plus 1 cup sugar (for less sugar you can use “C&H Sugar & Stevia” blend)
  • 3 Tbsp. unseasoned dry breadcrumbs
  • Two 8-oz. packages cream cheese, room temperature, cut into cubes
  • 2 large eggs, room temperature
  • 3 Tbsp. salt-free matzo meal
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh lemon zest
  • 3 tsp. lemon juice powder (optional) – available at gourmet stores or online
  • 2 tsp. vanilla extract
  • 1/8 tsp. kosher salt
  • 2 lemons
  • 4 egg yolks, room temperature
  • 3/4 cup sugar
  • 4 Tbsp. butter, cold
  • 8″-diameter spring form pan with 2 1/2″-high sides
  • unflavored dental floss (to cut the cake)
  1. Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
  2. Arrange rack in lower third of oven and preheat to 350°. Grease an 8″ spring form pan with 2 1/2″-high sides with butter.
  3. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle into buttered pan to coat sides and bottom. Tap out excess crumbs.
  4. Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth.
  5. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds.
  6. Scrape batter into prepared pan.
  7. Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. The middle of the cake may still be a little “wobbly”, but not very much. If the whole cake is still wobbly, bake for another 5-10 minutes. ***The “toothpick test” does not work with this cake…***
  8. Transfer to a rack and let cool in pan (cake will fall slightly).
  9. Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.
  10. Prepare Lemon Curd topping:
  11. Zest the lemons. Juice the lemons. In a bowl mix together the egg yolks and sugar until smooth.Stir in lemon juice and zest. In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp. at a time. Cover lemon curd with plastic wrap and refrigerate overnight.
  12. The next day, wrap a warm towel around spring form pan to release the cake. Gently remove pan sides.
  13. Top with lemon curd to taste. You don’t have to use all of the lemon curd for the topping – I usually have some lemon curd leftover and serve a dollop with each slice of cake).
  14. Refrigerate until ready to serve (see floss tip below).
Additional Tips

1. This cake needs to be refrigerated overnight, plan to make the cake the day before you want to serve it. 2. Right before serving, pre-slice the cake into 8 pieces by using a long string of unflavored dental floss – cutting this ultra-moist cake with a knife is very messy! Serve and enjoy!

Apple Roses

2015-03-13 149 p

Ingredients: to make 6 roses

  • 1 frozen puff pastry sheet, thawed
  • 2 red organic apples (I used red delicious)
  • half lemon, juice
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • cinnamon (optional)
  • powder sugar for decorating (optional)

Preparation time: about 20 minutes to prepare, plus 45 minutes to bake
1. Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.


3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you’d like.

8. Fold up the bottom part of the dough.

9. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.


Sprinkle with powder sugar and enjoy!