Tag Archive | aarbeie

Aarbei kaaskoek

Photo: southernliving

Photo: southernliving

 Cake Layers
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, at room temperature 
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Strawberry Mousse
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream
Strawberry Frosting
3/4 cup butter, softened 
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Halved fresh strawberries, edible flowers 
1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

EK SIEN BY VAN DIE ANDER RESEPTE KAN JY VARS AARBEIE TUSSEN DIE LAE OOK INSIT. Oulike idee om ook vingerbeskuitjies om die koek te pak. Smeer jou lagie mousse en plak net die beskuitjies vas om die koek

Photo: theverybesttop10

Photo: theverybesttop10

3 x 250ml Roomkaas/ Maaskaas
1 x 80gr aarbei Jellie
125ml Kookwater


Meng kookwater met jellie, Laat afkoel.
Roer roomkaas by totdat alle klonte opgelos het. Gooi bo op jou vingerkoekies wat jy in die bak geplaas het. Pak weer ‘n laag koekies  en laat in yskas om te stol. Jy kan ook vars stukkies aarbeie in die roomkaas mengsel  inmeng, Jy kan selfs tussen die lae aarbeie pak.

Versier met vars aarbeie, room en sjokolade snysels.

Foto: tasteitpresents

Foto: tasteitpresents


Joghurt Roomys Resepte

Aarbei Joghurt Roomys- bron onbekend

Aarbei Joghurt Roomys- bron onbekend

Strawberry Yoghurt Ice Cream

(No Ice Cream Maker needed)

Ingredients :

Fresh Strawberries

1 cup yoghurt

1 cup whipping cream

sugar to taste

Directions :

Put all the ingredients on Food Processor and process until smooth. Cool in the refrigeratorfor 2 hours.

 Jogurt Roomys

1 groot houer jogurt  (1 liter) (aarbei geur)

1 blik kondensmelk,

1 sakkie orley whip of room wat styf geklop is)

Stukkies fyngekapte aarbeie

Meng alles en vries.


Jogurt Roomys


Francil Maritz
1 groot houer jogurt (1 lt) – 1 blik kondensmelk, 1 sakkie orley whip of room wat styf geklop is) Meng alles en vries.
Ek gebruik 1 blikkie grenadilla pulp – gooi bo-oor en gebruik jou teelepel se agterkant en trek net prentjies in die beslag

Soet Lasagna

Dessert Lasagna- pikachakula

Dessert Lasagna- pikachakula

Dessert Lasagna



12 pieces sheets of lasagna pasta)

4 cups ricotta cheese (can use un-flavoured cream cheese if unavailable)

1 cup sugar

4 cups strawberries – sliced

4 cups mango slices

1/2 cup chopped unsalted cashew (toasted)

½ cup desiccated coconut


Cook the pasta according to package directions. Rinse, drain and set aside.

In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.

In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.

In the processor, puree half the mangoes with 2 tablespoons sugar. Strain the puree and set it aside.

Reserve 1/4 cup of each of the purees to use as a garnish when serving

To assemble the lasagna, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.

Spoon 1/3 of the ricotta mix on top and spread it evenly.

Pour the mango puree over the cheese and arrange ¼ of the mango slices on the puree.

Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.

Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.

Lay on 3 more pieces of pasta and cover with the remaining cheese.

Top with a final layer of pasta.

Cover tightly with plastic and refrigerate overnight.

Just before serving, sprinkle the lasagna with the remaining 2 tablespoons sugar, the desiccated coconut and with the toasted cashews.

Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Serve with some of the strawberry and mango puree.


Piesang Lasagna - Just a pinch

Piesang Lasagna – Just a pinch


Banana Lasagna

just a pinch


96g vanilla instant pudding mix

1 pkg loaf pound cake, cut into 0.5 cm slices (you can use already baked store-bought cake)

40 vanilla wafer cookies

3/4 cup cherry jam

5 chocolate sandwich cookies, crushed (chocolate cookies with filling in between)

1/4 cup ricotta cheese

2 tsp granulated sugar

2 large bananas, sliced

Toppings: Shaved White Chocolate, crusted vanilla cookies, dried mint


Make pudding according to package directions. Cut the loaf of pound cake into the slices.
Place 1/2 of the slices in a 7×11-inch baking dish, now press 20 of the vanilla wafers into the cake.

Make mock tomato sauce:Mix cherry jam with the chocolate sandwich cookies and spread evenly over the cake and wafers.

Mix together the cheese and sugar and dollop half of mixture over jam mixture
Arrange 1 sliced banana and half of the vanilla pudding over cheese layer.
Repeat with the remaining cake, wafers, remaining jam mixture and ricotta, and another sliced banana and the remaining pudding.
Top with shaved white chocolate, crushed vanilla wafer cookies and sprinkle a little mint over top. Chill overnight or at least 4 hours.

Aarbei Lasagna - Mev Fields

Aarbei Lasagna – Mev Fields

Strawberry Dessert Lasagna

Mrs Fields

6-8 lasagna noodles (lasagna sheets)
2 cups ricotta cheese
1 package vanilla instant pudding mix
2/3 cup milk
4 cups thinly sliced strawberries
2 tablespoons sugar
2 tablespoons balsamic vinegar
dash of black pepper
1 kiwi, peeled and diced
1 cup heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla bean paste (or vanilla extract)

Cook noodles according to direction, then rinse with cold water and lay out to dry on a baking rack. Mix ricotta cheese, pudding mix, and milk in a mixing bowl, stirring constantly for 3 minutes, or until no lumps appear. Chill until ready to assemble. In another mixing bowl, stir strawberries, sugar, vinegar, and pepper together. Set aside. In a small bowl, whisk cream, powdered sugar, and vanilla bean paste together and chill until ready to serve.

To assemble: take one lasagna noodle and spread an even layer of the ricotta cheese mixture on top, about 1/2 inch in thickness. Next, spread a layer of strawberries on top of the ricotta, except for about 2 inches on one end. Carefully roll the noodle onto itself, toward the end with no strawberries until it is sitting on top of itself in a roll. Before serving, top with more strawberries, diced kiwi, and a drizzle of sweetened cream. Makes 6-8 servings.

HINT: The higher quality ricotta you choose, the better this will taste. Don’t skimp!

HINT: Substitute the vanilla pudding mix with other pudding flavors like cheesecake, lemon, or coconut cream for a fun alternative.



Soet Lasagna -Rikki

Soet Lasagna -Rikki

Sweet Lasagna



3 eggs

75g Sugar

1 pack vanilla sugar

300ml cream

500g curd cheese (Quark) (mascarpone cheese/cream cheese or cottage cheese – plain)

1 lg. can of peaches (or fresh peaches, but preferably without the skin)

lasagna noodles (lasagna sheets)

Cut the peaches up into small chunks, the juice is not needed. Mix eggs, sugar, vanilla sugar and cream. Add curd cheese. Add the peach chunks. Layer noodles and the filling in a dish. I always finish with a layer of filling. Bake in the oven at 175C for about 45 minutes.

Italian Dessert

Italian Dessert

Zuccoto Recipe (layered like lasagna)

painless cooking


This ice cream dessert is traditionally decorated with powder sugar and cocoa powder making stripes like you would find on a beach ball. A pattern can be made out of parchment paper; Sift the cocoa powder over the paper pattern then turn the patter and sift the sugar over the pattern.


15 to 18 Lady Fingers

¾ Cup brandy

2 ¼ Cups hazelnut ice cream softened

2 Cups chocolate ice cream softened

Cocoa powder and powdered sugar


Lightly grease bottom of 2 pint bowl; cut circle wax paper and fit into bowl smoothing it.

Make sure lady fingers are not too long to fit into sides of bowl; if so cut to fit.

Pour brandy into a flat dish; quickly dip lady finger into brandy and turn over to coat.

Quickly stand the lady finger in the bowl with sugar side facing bowl

Repeat with remaining lady fingers making a solid surface of the cakes; fill bottom with any broken pieces.

Refrigerate for at least 30 minutes.

Spoon the hazelnut ice cream in center of the bowl; spread it up and around the sides to completely cover the lady fingers.

Freeze until solid about 2 hours.

Beat any remaining brandy into the chocolate ice cream and fill center of dessert, level, cover with foil and freeze.

To serve remove foil and carefully run a thin knife around the edges between the lady fingers and the bowl.

Invert a cold plate over the bowl and turn upside down to remove dessert from bowl.

Carefully remove the bowl and remove the wax paper; sift with cocoa powder and powdered sugar over pattern to make stripes.

You can sift plain sugar all over or plain cocoa powder.

Joghurt tert

berrie kaaskoek
Ancoise Strydom

Jogurt en kondensmelktert

Iemand het die lekker tert geplaas dink Tert met n Twist, maar nie seker by wie ek die resep gesien het nie.

1 liter  aarbei joghurt
I blikkie blou bessies gedreineer
2 flakes ingekrummel
1 blikkie kondensmelk

Als gemeng en in my bespuite silikon ring koekpan gesit.
Toe maak ek n pakkie marie beskuitjues fyn en meng 80 ml gesmelte botter daarby en druk dit liggies op die mengsel vas . Bak 4 minute in mikrogolf oond.
Plaas in yskas en laat stol minstens 5 ure .
Versier met nog n flake en bietjie bloubessies

Baie dankie: Lizette van Sittert-Senekal vir jou lekker resep

Het so pas die gouste en maklikste  resep gekry en gemaak!


Net 3 bestanddele:
1blikkie kondensmelk
1 liter yoghurt van jou keuse
1pakkie Tennis beskuitjies
Maak beskuitjies fyn en voeg net genoeg botter by om kors te maak. (ongeveer 100gr gesmelte botter) Druk vas teen jou tertbak se kante
Meng kondensmelk en yoghurt. Plaas in mikrogolf vir 4 min. Verkoel in yskas en versier soos verkies.

Joghurt tert

Joghurt tert


Ria M Van ZylWelken
Kaaskoek van jogurt:
1 houer vars room

1 houer aarbei joghurt 500gr

1 pakkie aarby jellie

1 blik kondenseerde melk

pakkie tennisbeskuit.

Klop room styf gooi aarbei joghurt by. Maak jellie aan met 1 kop kookwater en laat afkoel. Gooi kondenseerde melk by meng goed en gooi in bak waar tennisbeskuitjies gepak is. Laat goed koud word in yskas.

”n Paar lede se insette:

Ancelin Mouton de Boer

Ek sit altyd n pakkie jellie in gemeng met die helfte water dan is dit nie nodig om te mikrogolf. dit set baie gou.

Gerrie Smith Knipe Ek gebruik griekse jogurt en bak 20 minute by 180. Proe soos kaastert.

Ina Heyns Wat ook lekker is, is om dieselfde kleur jellie aan te maak en net voor dit stol oor die vrugte te gooi. Laat jellie dan heeltemal stol en sny dan tert.

Charmaine Knipe Wessels

Dir is baie lekker – ek maak myne met ideal melk wat oornag in die yskas was. Dit is nie so soet soos kondensmelk nie

Estelle Strydom As jy ‘n pakkie jellie (dieselfde geur as jou jogurt) aangemaak met een koppie kookwater by sit en die jogurt verminder na 750 ml dan hoef jy dit nie in die mikrogolf te plaas nie

Thea Van Rensburg Moet ten minste 5 uur in yskas kom voor dit geeet word. Laat myne sommer oornag in yskas.

Martie Ellis Ek sit nie margarien  by my krummels nie en gebruik n plein yogurt met bietjie suurlemoensap in en hou n lepel onderste bo as jy dit op koekies gooi stadig dan bly koekies onder en het al n groot een gemaak en sommer in baie warm oond gedruk vir 4 min en dan laat afkoel en in yskas vir +-4ure

 “Strawberry Melktert”

2Koppies jogurt – geur van jou keuse
1Pakkie jellie – dieselfde geur as die jogurt
1Blikkie Kondensmelk
125 ml kookwater.
Tennisbeskuitjies (ek het sommer mariebeskuitjies gebruik wat ek fyn gemaak het en met bietjie gesmelte botter mee gemeng het en die bak met dit uitgedruk en in die yskas geplaas en gelos tot ek die ander bestandelle klaar gemeng het)

Maak die jellie aan met die water, meng dan kondensmelk en jogurt saam met die jellie. Pak dan lagie tennisbeskuitjies in bak en gooi mengsel bo-oor die tennisbeskuitjies.

Sit dan net in yskas en hy is gestol dieselfde dag. Gereed om te eet.

(Note: My ma het vir my gesê ek kan probeer ook van lagie beskuitjies, dan lagie vulsel, lagie beskuitjies, lagie vulsel, ens. tot vulsel op is.)

Ria van Niekerk

2 pakke tennis beskuitjies
500ml vars room
1 blik kondensmelk
500ml yogurt
1 pakkie jelly selfde geur as yogurt
1/2 kop kookwater
Maak jelly aan met water
Klop room styf
Klop yogurt, jelly en kondensmelk goed
Vou geklopte room in yogurt mengsel
Pak laag beskuitjies
Gooi mengsel oor
Krummel bietjie beskuitjies bo oor
Plaas in yskas tot gestol.


1 pakkie Tenniskoekies
125ml gesmelte botter
Meng saam en druk vas in tertbord.
Plaas vir 10 minute in yskas.
Half koppie kondensmelk
500ml natuurlike joghurt
38ml vars suurlemoensap
15ml gelatien
Meng kondensmelk, joghurt en suurlemoensap saam. Week gelatien in 15ml lou warm water, roer tot goed opgelos. Gooi stadig by joghurtmengsel terwyl heeltyd klits. Gooi mengsel in tertkors en plaas in yskas om te stol. Versier voor opdiening met roomrosies en ingelegde perskeskyfies of enige ander vrugte.

Aarbei Mouse met jellie en vars aarbeie

Aarbei Mouse - Bron onbekend

Aarbei Mouse – Bron onbekend

Aarbei Mouse met jellie en vars aarbeie

Hierdie resep kan elkeen apart in wynglase gemaak word,of in ‘n mooi glasbak. Dit lyk

baie mooi omdat dit in lae is en jy die vars strawberries kan sien. Ek het die resep aangepas met die jellie en strawberries en dit is baie lekker

Jy moet maar self bepaal hoeveel jellie jy nodig het bv as jy 10 glase wil maak, maak so 2 pakkies jellie aan ens


Maak aarbei jellie aan volgens pakkie aanwysings

Sit nou of ‘n heel aarbei of gesnipperde aarbei onder in glas – gooi jellie bo-oor tot glas so half vol is.

Sit in die yskas om te stol.


1 blikkie strawberries ( die geblikte een)

250ml room

1 blik kondensmelk

250gr plain creamed cottage cheese

30ml gelatien

50ml water

Gooi die gelatien en water bymekaar en laat spons solank (maak effe warm in mikrogolf

Klits nou die strawberries met water en al tot fyn pulp – ek doen dit sommer met my klitser of in my smoothie maker – Gooi nou die gelatienmengsel by die strawberries.

Klits nou die room tot styf en vou die kondensmelk en maaskaas in

Meng nou alles saam.

Gooi nou van die mengsel bo-oor jou jellie en sit terug in die yskas om te stol

Net voor opdiening, vat spuitroom, spuit so ‘n mooi hopie room bo-op die poeding, steek ‘n vars aarbei skuin in die room en sit ‘n mint blaartjie skuins in die room. Bedien dadelik

As jy dit in ‘n glasbak doen, doen dieselfde – maar dan snipper ek die aarbeie bo-op en jy kan sommer gewone room gebruik wat jy styf geklits het.

Ander alternatief is om ‘n bak vanilje roomys te vat, dit effe te laat sag word, skep in glasbak, gooi die aarbei mousse oor en sit in die vrieskas om te vries. Voor opdiening, snipper ‘n paar aarbeie op en dien op. Dit is ook baie lekker.


Source Unknown

Source Unknown

Druk aarbeie in griekse joghurt en vries. Of gerbuik joghurt roomys in plaas van griekse joghurt

Joghurt Roomys

1 groot houer strawberry  joghurt – 1 blik kondensmelk, 1 sakkie orley whip of room wat styf geklop is) Meng alles en vries.

Aarbeie op 'n stokkie - Foto Cuisine Addict

Aarbeie op ‘n stokkie – Foto Cuisine Addict

Kan’n sosatie stokkie ook indruk en in joghurt druk en vries

Bron onbekend

Bron onbekend

Druk sosatie stokkie in, sny boonste stukkie af, spuit op die choc mengsel wat hard word – daardie wat jy oor die roomys spuit, bietjie room en kruisement blaartjie. Bewaar in die yskas tot opdiening

Bron onbekend

Bron onbekend

Foto - taste of summer

Foto – taste of summer

Druk strawberrie op sosatie stokkie, druk in sjokolade – laat net effe afkoel en versier met 100 & 1000’s

Bron onbekend

Bron onbekend

Ryg strawberries op soos sosatie. Drizzel met gesemelte sjokolade.

Egg cutter tip- aliexpress

Egg cutter tip- aliexpress

WENK: Gebruik ‘n eiersnyer om aarbeie in perfekte skyfies te sny.


Simple Strawberry Banana Ice Cream with 3 Ingredients

By: By: http://www.theslowroasteditalian.com/

4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar

Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine. Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.
Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency.
When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times. About 2-3 minutes total blending time.
Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.

Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

*NOTE: There are no preservatives in your ice cream, so it will freeze solid. Simply remove from freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

2 Bestanddeel Chocolate Banana “Ice Cream”

By: http://www.theslowroasteditalian.com/

6 ryp piesangs (3 vars en 3 bevrore)
3 eetlepels kakao poeier (of kakao poeier)

Plaas piesangs in ‘n voedselverwerker. Meng totdat die mengsel begin romerig raak skraap kante as wat nodig is. Voeg kakao poeier by en pols tot heeltemal gemeng.
Plaas in houer met deksel en plaas in die vrieskas vir 3-4 ure.
Indien dit vir langer in die vrieskas bewaar word, haal so 10 minute voor opdiening uit om effe te ontvries, want dit vries kliphard omdat daar geen preserveermiddels in die beslag is nie.


Peppermint crisp ice-cream 

Rich and creamy, but super quick to make – no ice-cream machine and no churning required!
Serves 12-14


2 x 380g tins caramel condensed milk
250 ml (1 cup) ice-cold full-cream milk
10 ml (2 t) caramel flavoured instant pudding powder
250 ml (1 cup) cream, softly whipped
2 x 49 g Peppermint Crisp chocolate bar

Grease and line a 1 litre mixing bowl with cling film. Whisk the caramel condensed milk until smooth. Add the milk and instant pudding powder and whisk again. Add the whipped cream and whisk for about 5 minutes, until light and fluffy. Chop the Peppermint Crisp bars finely and fold into the caramel mixture. Spoon into the prepared bowl, cover with cling film and freeze for at least 8 hours, or until firm. To serve, turn out onto a serving plate and gently peel off the cling film, drizzle chocolate sauce over and sprinkle with gold and silver cake sprinkles. Serve immediately.