Double Stacked Burger
Bring on the big hunger. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Triangular Fridge Cake
Tear off a piece of tin foil big enough to pack 18 Tennis Biscuits on it in three rows of six biscuits each.
Use an electric mixer and cream the butter and the castor sugar until light yellow in colour.
Mix the cream cheese and the vanilla essence into the butter mixture.
Spread the mixture over the biscuits and place the Flake chocolates and the cherries on the central row of Tennis Biscuits.
Fold the foil upwards on both sides so that the tart forms a triangle. Close the sides of the foil.
Place in a freezer until set.
Remove the foil and place on a suitable serving plate.
ICING
Melt the chocolate and the cream over a low heat. Remove from heat, and let it cool. When the chocolate has been cooled, spoon it over the triangle.
SERVING SUGGESTION
Cut in slices to serve.
Litchi Fridge Tart
CRUST
Use the food processor and finely crush the Tennis Biscuits.
Melt the butter, and stir it into the biscuit crumbs. Place it on the bottom of a greased tart plate with a diameter of 24 cm.
Stir the jelly into the boiling water until it is completely dissolved. Set aside.
Use an electric mixer and slightly stiffen the cream. Add the yoghurt to the cream and mix well.
Add the condensed milk to the cooled jelly mixture, and add to the yoghurt mixture. Mix well.
Pour the mixture onto the tart plate and place it in the fridge to set.
TOP LAYER
Pour the entire contents of the can of litchis into a saucepan, and stir in the sugar.
Mix a little of the liquid into the cornflour, and mix until a smooth paste has formed.
Heat the litchi mixture, and add the cornflour paste. Stir until the sauce has thickened.
Remove from heat. Let it cool slightly, and spoon it onto the tart.
Place it in the fridge until it has set.
Lemon Meringue Pie
Preheat the oven to 160 °C.
CRUST
Crush the biscuits in the food processor until fine. Add enough melted butter to make the biscuit crumbs stick together.
Spread the crumbs onto the base and up the sides of a springform pan with a diameter of 22cm.
FILLING
Pour the condensed milk and lemon juice in a mixing bowl.
Use a fork and beat the egg yolks well, and add the condensed milk mixture. Mix well.
Pour it onto the crust and bake for 15 minutes. Take it out of the oven.
TOP LAYER
Whisk the egg whites until stiff. Add the castor sugar and salt a little bit at a time while whisking continuously until stiff and foamy.
Spoon the meringue onto the filling and fluff it up with a spatula.
Bake again for 20 to 25 minutes or until light golden brown on top.
SERVING SUGGESTION
Serve after it has cooled.
Prof. Elain’s Milk Tart
Preheat the oven to 180 °C.
CRUST
Use an electric mixer and cream the butter and sugar until light yellow in colour.
Add the eggs, and mix again.
Sift the flour and salt into the butter mixture.
Add the milk bit by bit and mix well.
Use the back of a tablespoon and spread the mixture into 10 foil tart plates. Set aside.
FILLING
Mix the flour, cornflour, sugar and salt together.
Separate the eggs.
Beat the egg yolks and 500 ml (2 cups) of the milk until mixed well.
Stir the milk mixture into the flour mixture and stir until smooth. Set aside.
Bring the rest of the milk to boil in a large saucepan.
Stir the dough mixture, which has already been made, into the boiling milk, and stir constantly.
Cube the butter.
When the milk mixture starts to thicken, the butter can be added.
Stir until all the butter has melted. Remove from the stove.
Beat the egg whites until they just start to stiffen, and fold in the milk mixture.
Divide the milk mixture equally between the greased tart crusts.
Bake for 15 to 20 minutes.
Sprinkle cinnamon over and serve at room temperature.
Peppermint Crisp Tart
Arrange the Tennis Biscuits in a tart dish roughly 20 cm x 30 cm in size.
Whisk the cream until it starts to stiffen.
Stir the caramel condensed milk until smooth, and add it to the whisked cream.
Grate 1½ Peppermint Crisps roughly and stir it into the cream mixture.
Spread half of the mixture over the layer of Tennis Biscuits.
Place another layer of Tennis Biscuits on top and spoon the remainder of the mixture onto the layer of Tennis Biscuits.
Smooth over the top layer.
Grate the remainder of the Peppermint Crisps over the top.
Place in the fridge overnight.
Duo Fruit Jellies
Grease a 20×20cm square pan
In a small bowl combine 20ml of the Clover Duo with the tartaric acid. Whisk until the acid is fully dissolved and set aside.
In another bowl mix together 30g of the sugar with the pectin and set aside.
In a saucepan combine the remaining 400ml of Clover Duo, the grapefruit/ lemon juice and the pectin mixture. Lightly whisk to ensure that there are no lumps.
Bring the mixture to a boil over high heat, continue to stir. Boil for 60 seconds to ensure the pectin is fully hydrated. Add the remaining 400g of sugar and bring back to a boil while continuing to stir for 10-15minutes until it no longer sticks to the sides of the saucepan. Be careful not to burn the mixture. Add the tartaric acid mixture and whisk aggressively to ensure that everything is well combined. Carefully pour into the prepared pan and spread to even out the mixture. Allow to set for 1hour. Cut into cubes and coat in sugar
Orange Sponge Cake
Preheat the oven to 180 °C.
Grease a springform cake pan with a diameter of 20cm well with butter and line with baking paper.
Use an electric mixer and beat the butter to a smooth light yellow consistency. Add the condensed milk and mix well.
Add the eggs and mix well.
Also add the orange peel and the orange flavourant.
Sift the cake flour, baking powder and salt together. Stir it into the butter mixture until it forms a dough.
Spoon the dough into the springform cake pan and bake for 40 to 45 minutes, or until the skewer emerges clean.
SYRUP
Heat the orange juice and the sugar at low heat until the sugar has dissolved.
Pour the syrup over the cake as soon as it comes out of the oven.
Let the cake cool.
ICING
Mix the icing to a medium consistency and spoon it onto the cake.
Serve sliced.
