Hier is ‘n paar resepte waar jy die AMARULA LIKEUR kan ingebruik

 

AMARULA KOEK
60 ml Kakao
125 ml kookwater
3 eiers
220 ml suiker
60 ml olie
250 ml koekmeel
10 ml bakpoeier
2 ml sout
Stroop;
200 ml suiker
250 ml water
60 ml Amarula-likeur
1 blik karamelkondensmelk
styf geklopte room vir versiering en Flake-sjokolade
Stel oond op 180 grade Celsius.

Beslag:
Meng kakao met kookwater en laat dit afkoel.
Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik.
Sif res van droë bestanddele by en meng goed.
Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom.
Stroop:
Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed.
Prik koek met ‘n vurk sodra dit uit die oond kom en gooi warm stroop oor.
Versier
Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor.
Versier met Flake indien verkies (nie Pepperment Crisp nie, want dit belemmer die smaak). Dis ‘n heerlike klam koek/poeding wat lekker klam bly.
WENK:
Ek maak myne sommer in ‘n pyrex bak en gooi die sous oor en smeer dan die kondensmelk oor en room. Sny blokke en bedien

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AMARULA AND WHITE CHOCOLATE CHEESECAKE

Ingredients:

200 g ginger biscuits, crumbed
80 g butter, melted
690 g cream cheese
250 ml castor sugar
80 ml Amarula
160 g white chocolate, grated
Fresh berries

Method:

Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.

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MAKADAMIA EN AMARULATERT

1 Diep tertkors van 30 cm (brosdeeg of krummelkors)
Vulsel
5 eiers
310 ml strooisuiker
2 ml sout
180 ml sagte botter
250 ml esdoringstroop
180 ml amarula
500 ml makadamianeute, grof gekap en lig gerooster

Metode:
Voorverhit die oond tot 150 °C. Klits die eiers en suiker saam tot lig en donsig. Voeg die sout by. Verroom die botter en stroop saam en voeg die eiermengsel by. Klits tot goed gemeng. Roer die likeur en makadamianeute by en skep in die voorbereide tertkors. Bak vir 1-1½ uur of tot die tert ferm is. Laat afkoel en sit voor met koffie of as nagereg met ‘n skeppie roomys.

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SOUR CREAM AND AMARULA CHOCOLATE CAKE

Recipe by : Tea, Cake and Create

Preheat the oven to 180’C
Grease and line 2x 20cm cake pans

Ingredients:
125ml (1/2 cup) boiling water
125ml (1/2 cup) cocoa powder
30ml (2 tbs) oil
60ml (1/4 cup) Amarula Cream liqueur
360g cake flour
11/2tsp baking soda
1/2 tsp salt
165g butter
275g caster sugar
2 eggs + 2 egg yolks
250ml (1 cup) sour cream
1 tsp vanilla extract

Mix the cocoa powder with the boiling water and oil and set aside to cool slightly. Then stir the Amarula into this mixture.
Sift the flour and baking soda into a bowl.
Using a mixer, cream the butter and sugar together.
Add the eggs and egg yolks one at a time, beat well between additions.
Add the vanilla extract and the cocoa mixture. Beat well.
With the mixer on low speed, alternate adding the flour and the sour cream to the butter/ egg mixture. Begin and end with the dry ingredients. Mix until just combined.
Spoon into the prepared cake pans.
Bake for approx. 30-35 minutes or until a skewer comes out just-clean.
Leave to cool in the tin for 10minutes before turning out onto a wire rack to cool completely

Amarula and Chocolate Icing

375g cream cheese
100g butter
3/4 cup sifted icing sugar
3/4 cup sifted cocoa powder
120ml Amarula Cream liqueur

Beat together the butter and icing sugar until smooth and creamy. Add the cream cheese. Beat until soft.
Beat in the cocoa and Amarula. Beat until combined.
Use to ice the cake once it (the cake) has cooled completely.
The flavour matures with time, so if possible, store this cake overnight before serving.

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AMARULA EN GRONDBOONTJIE MOUSSE TERT

Lewer 1 tert van 22 cm

KORS
200 g sjokoladekoekies, fyn gedruk
100 g botter, gesmelt
knippie kaneel
VULSEL
4 x 250 ml (4 k) wit malvalekkers
60 ml (¼ k) melk
60 ml (¼ k) Amarula-likeur
180 ml (¾ k) grondboonbotter
250 ml (1 k) room
BOLAAG
100 g wit- of donkersjokolade, in stukke gebreek
45 ml (3 e) espresso-koffie
80 ml (¹⁄³ k) dik Griekse jogurt teen kamertemperatuur
kakaopoeier vir bo-oor sprinkle (opsioneel)

KORS Meng die koekies, botter en kaneel en druk teen die boom en rande van ’n tertbak van 22 cm. Hou eenkant.
VULSEL Hou ’n paar malvalekkers eenkant en verhit die res saam met die melk en Amarula baie stadig oor lae hitte tot die malvalekkers gesmelt het.
Verwyder van die hitte, voeg die grondboonbotter by en laat ’n rukkie afkoel.
Klits die room styf, vou by die mengsel in en skep oor die kors.
BOLAAG Smelt die sjokolade en koffie saam en klits die jogurt by.
Smeer oor die tertvulsel en laat 2 uur in die yskas stol.

Sprinkel kakaopoeier oor indien verkies, strooi die orige malvalekkers oor en sit voor.
Deur: Huisgenoot

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AMARULA SHAKE

Ingredients:
250 ml Amarula
½ litre vanilla ice cream
250 ml filter coffee, cooled
50 g chocolate, grated
40 ml chocolate sauce
50 ml cream, whipped
Cherries, strawberries, grated chocolate, dry cocoa powder, crumbled flake etc for garnish

Method:
Into a blender, place the Amarula, the ice cream, coffee and half
the grated chocolate. Blend for a few seconds.
Swirl the chocolate sauce around the sides of the glasses. Pour the
Amarula mixture into each glass.
Top with a little whipped cream, the remaining grated chocolate
and cherries etc for garnish

Adapted from: Amarula recipes

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DARK CHOCOLATE MOUSSE WITH AMARULA CREME

For the Mousse:
400 gm dark chocolate – broken into pieces
8 large eggs – separated
Salt
2 cm piece of vanilla pod – sliced open
For the Amarula Creme:
4 egg yolks
1 cup Amarula liqueur
1/2 cup milk
1/2 cup cream
1/2 cup sugar
2 cm piece of vanilla pod – sliced open
Method
For the Chocolate Mousse:
In a double boiler, melt the chocolate to a smooth consistency. Add pinch of salt, stir and remove double boiler from heat.
Whisk egg whites and then separately beat the egg yolks with a fork for a few seconds.
Add the egg yolks to the warm melted chocolate and mix. Immediately add the egg whites and fold in with a metal spoon. Mix gently with a hand whisk to blend lumps.
Pour mixture into small bowls and refrigerate for a few hours or preferable overnight.
For Amarula Creme:
Take Amarula, milk and cream in a saucepan and bring to a boil. Add sugar and vanilla pod, simmer over medium heat for 5 minutes.
Remove from heat and remove vanilla pod. Whisk in egg yolks and return to heat stirring continuously until the mixture thickens slightly.
Set aside and allow it to cool.
To assemble remove mousse portions from the refrigerator and spoon some Creme onto the top. Sprinkle with cacao or cinnamon and serve.

Adapted from: Food24

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AMARULA DRUMSTICKS – Baie lekker as ‘n voorgereg
Ingredients:
12 drumsticks

Flour
¼ cup (62,5 ml) snipped garlic chives
¼ cup (60 ml) marmalade or apricot jam
4 tablespoons (60 ml) lemon juice
2 tablespoons (30 ml) Amarula
2 teaspoons (10 ml) seasoned sea salt

Method:
Dust meat lightly with flour
Mix the chives, marmalade, lemon, Amarula and
salt together. Coat the drumsticks in this mixture and arrange in
an ovenproof dish. Bake at 200°C for 45 minutes until crispy

Adapted from: Amarula recipes

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AMARULA BREAD AND BUTTER PUDDING

Ingredients:

500 ml milk
375 ml double cream
5 ml vanilla essence
40 g butter, melted
6 large eggs
200 g castor sugar
125 ml Amarula
6 small soft bread rolls
25 g sultanas, soaked in water and drained
100 g apricot glaze, warm

Method:
In a pan, bring the milk, cream and vanilla essence to the boil. Use
a little of the butter to grease a large oval pie dish. In a bowl, whisk
the eggs and castor sugar until pale. Gradually add the milk-cream
mixture, stirring. Add the Amarula and strain through a fine sieve.
Cut the bread rolls into thin slices and butter them. Arrange in
the pie dish and sprinkle over the sultanas.

Pour the Amarula mixture over the bread. The bread will float to
the top. Place the dish in a bain-marie on top of folded newspaper
and pour in hot water to come halfway up the sides of the dish.

Bake in a preheated oven, 160°C, for about 45-50 minutes. When
the pudding is ready it should wobble very slightly in the middle.
Remove from the oven and cool a little.

Adapted from: Amarula recipes

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AMARULA CUPCAKES

(makes 12)

Ingredients:
1 cup sugar
115g butter
2 eggs
1 1/2 cups flour (375ml)
1 tsp baking powder
1/4 cup Amarula
1/4 cup milk

Method:
Preheat your oven to 180 degrees.
Set aside a 12-cup cupcake tray with cupcake liners.
In a large-ish bowl, cream the butter until smooth.
Add the sugar gradually and beat until fluffy and white.
Add the eggs and mix well.
Add the dry ingredients in two parts, with the milk and Amarula in between.
Now you can spoon the batter into the cupcake liners. They should be about three-quarters full.
Bake for 20-25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean.

Amarula Butter cream

Ingredients:
4 cups icing sugar
125g butter
1/4 cup Amarula
additional milk

Method:
Cream the butter with an electric mixer until smooth and creamy, about 2 to 3 minutes.
With the mixer on low speed, add the icing sugar and Amarula.
If the icing is not creamy enough, you can add some more milk until it is smooth and creamy

Spread on the cupcakes when completely cooled.

From Website: bakelovenotwar

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SHOOTERS

AMARULA SUNSET
Ingredients:
1 tot Amarula
½ cup vanilla ice cream
2-3 teaspoons strawberry puree
fresh strawberry
Method:
Blend ingredients and pour into a martini glass. Garnish with a fresh strawberries

AFRICAN BREW
Ingredients:
1½ tots Amarula
½ cup ice
½ cup chocolate ice cream
1 small fresh banana or wafer
Method:
Blend ingredients and pour into a chilled hurricane glass. Garnish
with a chocolate-covered banana slice or wafer.

BROWN ELEPHANT
Ingredients:
2 tots Amarula
100 ml milk
100 ml Coca-Cola
Method:
Shake Amarula and milk with ice and strain. Add Coca-Cola and mix gently.
Pour into a tall cocktail glass.

BRANDY AND CREAM
Ingredients:
½ tot Amarula
1 tot brandy
1 tot fresh cream
chocolate shavings
Method:
Place all ingredients into a cocktail shaker with ice and strain into a glass.
Garnish with chocolate shavings

Adapted from: Amarula recipes

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AMARULA COFFEE SURPRISE
Ingredients:
4 cups strong filter coffee
50 ml whipped cream
60 ml Amarula
8 marshmallows
20 ml brown sugar
20 ml hot chocolate or cocoa powder
Method:
Pour the coffee into large coffee mugs. Pour the
Amarula in each coffee, followed by the whipped
cream, brown sugar and marshmallows. Sprinkle
with hot chocolate powder and extra Amarula.

AMARULA COFFEE
Ingredients:
1 tot Amarula
hot coffee
grated milk chocolate
Method:
Pour hot coffee into a cup and top up with Amarula. Garnish with grated milk chocolate.

Adapted from: Amarula recipes

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MAKE YOUR OWN

AMARULA CREAM
1 tablespoon coffee (any kind of coffee eg Ricoffy)
8 shots whiskey
1 can condensed milk
200ml full cream
1 teaspoon honey
Mix coffee, whiskey, condensed milk, full cream and honey and mix well.Pour into bottle and leave in fridge for 7 days. Shake daily.
Makes a 750ml bottle of amarula cream

FLUWEEL LIKEUR:
1 blik kondensmelk
1 blik Ideal melk
10ml vanilla
200ml whiskey
5ml sterk koffie
Meng kondensmelk, Ideal melk en vanilla saam. Meng koffie met die whiskey en voeg by die melk mengsel. Klits goed en bedien of bottel en bêre in yskas

CAPE VELVET CREAM
450 ml whiskey
1 x 397g kondensmelk, volroom
30 ml kits-sjokoladepoeier
10 ml koffiepoeier
5 ml vanieljegeursel
Klits al die bestanddele baie goed saam tot goed gemeng. Gooi likeur in droë gesteriliseerde bottels, sit prop op, verseël en entiketteer. Plaas in yskas vir minstens 3 weke voor gebruik om die geur te ontwikkel. Daarna sal dit ongeveer 6 maande in die yskas hou. Lewer 1 liter.

KOFFIELIKEUR
200 ml witsuiker
200 ml water
500 ml brandewyn
5 ml vanilla
30 ml kitskoffiekorrels, opgelos in ‘n bietjie kookwater
Plaas die witsuiker en water in ‘n kastrol en verhit terwyl gedurig geroer word, totdat al die suiker opgelos is. Laat kook sowat 6 minute lank om ‘n dik stroop te vorm. Voeg die res van die bestanddele by en meng goed. Giet in ‘n skoon fles en draai die deksel toe. Bêre sowat 2 weke lank voordat jy dit gebruik.
Lewer 450 ml likeur.

KOFFIELIKEUR KAHLUA
375 ml bruinsuiker
1 k witsuiker
2 k water
125 ml koffiepoeier
3 k vodka
2 t vanilla
Meng suikers en water. Kook 5 minute. Voeg geleidelik die koffie by, terwyl met ‘n klitser geroer word. Meng goed. Gooi in bottel, voeg vodka en vanilla by. Verseël en laat staan minstens 2 weke. Lewer ongeveer 1,5 liter.

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SPICY AMARULA CHICKEN LIVERS

Ingredients:
250 g chicken livers
1 small onion, finely chopped
1 big clove of garlic, minced
1 small chilli, finely chopped
200 ml cream
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
2 tablespoons olive oil
30 ml Amarula
30 ml brandy
salt
pepper
crusty bread

Serves 2
Method:
Fry the finely chopped onions in the olive oil until golden brown
and set aside. Clean the chicken livers, dry with a paper towel and
season well with salt and pepper. Place the chicken livers in a hot
non-stick pan and leave for a minute without stirring or flipping.
Turn chicken livers over and leave again for a minute. Add the
fried onion, garlic, chilli and brandy to the pan and flambé for
a few seconds, then add the Amarula and cream and bring to the
boil. Stir the chives and parsley into the pan and serve with crispy toasted bread
Adapted from: Amarula recipes

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NO BAKE AMARULA CHEESECAKE

Adapted from FoodieBaker.com

Ingredients(Makes a 9-inch round cheesecake)
200 grams digestive biscuits(about 13 McVities)
100 grams butter, melted
200 ml whipping cream(very cold)
150 ml Amarula cream liqueur
4 teaspoon gelatine powder
500 grams cream cheese, softened to room temperature
130 grams caster sugar
30 grams dark chocolate, melted
Preparation Instructions
Step 1:

Using a food processor, process the digestives into sandy crumbs. Alternatively, if you don’t have a food processor, you can put them in a big bowl and crush them slowly with a glass. So therapeutic!
Step 2:

Melt the butter over a low heat, then add the melted butter into the cookie crumbs. Stir till combined. The texture of this should be a little like damp sand.
Step 3:

Press the butter and biscuit crumb mixture into a 9-inch springform pan to form an even layer. I learnt that putting a cake base in place of a springform pan base under the pan rim is more effective, especially if you mean to give the cake as a gift! No fuss over transfer of the cake! Pop this crust layer in the freezer while you prepare the other ingredients.
Step 4:

Whip the whipping cream until stiff peaks form. Be very careful with this step, because it took me about 3 cartons of whipping cream and a conversation with a chef before I FINALLY learnt how to whip cream correctly. The key is simply to freeze all the equipment beforehand (i.e the beaters and mixing bowl) as everything needs to be extremely cold to prevent the cream from splitting into butter. My other secret is to whip the cream over a bowl of iced water. Also, make very sure not to over-beat.
Step 5:

Place the liqueur in a small bowl and sprinkle the gelatine powder all over the surface. Leave this to stand for 3 minutes. Following this, place the small bowl in a pan/pot of simmering water, heating gently while constantly stirring till ALL the gelatine has dissolved into the liqueur.
Step 6:

Using an electric mixer, beat the sugar and cream cheese until light and fluffy (texture as shown in the picture).
Step 7:

Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, mixing gently with a spatula.
Step 8:

Fold in the whipped cream gently, making sure that everything is well-incorporated.
Step 9:

Remove the springform pan containing the crust from the freezer. Pour all of the mixture onto the crust and smooth it out with a spatula.
Step 10:

Melt the dark chocolate in the same way that the gelatine was previously melted – put the chocolate into a small bowl over simmering water. The rationale for this is to prevent the chocolate from burning! Once the chocolate has melted, scoop 10 cent-sized dollops of it over the cream cheese mixture. Using a skewer/toothpick, make random swirls all over the cake, taking care not to remove the skewer/toothpick till you are done swirling.

Step 11:

Refrigerate the cake for a minimum of 5 hours, but preferably overnight to ensure that it is fully set. When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan rim gently

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AMARULA ICE CREAM

100ml Amarula Liquer
1 tin (367g) full cream condensed milk
500ml Cream
40ml Belgian Chocolate Shavings
A dash of Lemon Juice

To make
Mix the Amarula Liquer and the condensed milk.
Whip the cream until soft peaks have formed.
Fold in the cream with the Amarula mixture and add the lemon juice and chocolate shavings.
Place in the freezer for about 2 hours until the ice cream is half-frozen.
Stir the ice-cream gently, then spoon into a freezer friendly container and freeze.

Tip: It’s fine to serve after 4 hours, but will be firmer if frozen overnight.

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COFFEE AND AMARULA TART
Crust:
2 packets Moir’s Coffee Dreams biscuits or tennis biscuits
75ml butter or margarine, melted
Crumble biscuits and add melted butter, mix and press into round pie dish.
Filling:
250ml cream
500g creamed cottage cheese
397g condensed milk
10ml gelatine
45ml water
5ml coffee powder, dissolved in 15ml boiled water
30ml Amarula
200g baking chocolate
1 Flake chocolate, crumbled
Extra whipped cream, to decorate

Method:
Whip cream until stiff and fold in cottage cheese. Stir in condensed milk.
Sprinkle gelatine over water and melt over a container with boiling water until dissolved.
Mix coffee and Amarula. Stir gelatine mixture into cream mixture.
Mix well. Melt chocolate until smooth. Quickly mix into cream mixture. Spoon filling into prepared pie dish and allow to set in fridge overnight.
Decorate with Flake and extra whipped cream.
Adapted from: food24

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AMARULA COCONUT ICE
450 grams white sugar
150 ml amarula
50 ml full-cream milk
150 grams dessicated coconut – the coarser the better
In a heavy-based pot, combine the sugar, amarula and milk
Heat gently, stirring with a wooden spoon until the sugar has dissolved
Bring to a rapid boil, cover with a lid, and boil for 3 minutes – time it!
Uncover and boil for a further 5 minutes – again – time it! until the mixture has reached soft-ball stage (when a little of syrup is dropped into iced water, it should form a ball which flattens by itself when picked up)
Remove from the heat, and stir in the coconut, mixing very well. Work quickly
Pour the mixture into the tin, smooth the surface
Leave to set partially, and cut into squares with an oiled knife
Allow to set completely
Store in a airtight container

Adapted from: firedupcookingsa

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AMARULA FUDGE
1472 ml (800 g) strooisuiker
250 ml (250 g) botter
125 ml melk
100 ml Amarula-likeur
1 blikkie kondensmelk
knypie kremetart

Verhit al die bestanddele in ’n swaarboomkastrol oor lae hitte tot die suiker opgelos het.

Verhit tot dit kook terwyl jy aanhoudend roer. Stel die hitte laer en prut liggies vir 40 minute of tot die mengsel sagtebal-stadium bereik (as jy ’n bietjie van die mengsel in yskoue water drup en dit vorm ’n sagte balletjie met ’n fudge-tekstuur, is dit reg).

Klop die mengsel met ’n elektriese klitser vir sowat drie tot vyf minute totdat dit dik en romerig is. (Hou op en gooi dit uit sodra die mengsel begin stol.) Gooi dit in ’n gesmeerde bakplaat en laat dit effens afkoel voor jy dit in klein vierkante sny

Deur: .idees: Pintrest

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AMARULA  MALVA PUDDING
Serves 8
Ingredients:
Malva pudding:
1 egg
250 ml sugar
1 tbs smooth apricot jam
2 tbs softened butter
250 ml flour
1 tsp bicarbonate of soda (koeksoda)
pinch of salt
250 ml milk
1 tsp vinegar
Amarula sauce:
125 ml melted butter
200 ml cream
125 ml caster sugar
80 ml Amarula
Beat egg and sugar until creamy, then add jam and butter, stirring to combine thoroughly. Sift together the dry ingredients and pour them into the egg-and-sugar mixture. Stir to combine. Pour in the milk slowly. When the mixture is combined, add the vinegar. Pour into a baking dish and cover with foil. Bake at 180°C for about 45 minutes. Remove foil and bake for a further 10 minutes, or until golden brown.
To make the sauce, combine the butter, cream and caster sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes. Take the sauce off the heat and add the Amarula. Pour the sauce slowly over the pudding as soon as it comes out of the oven. Once the pudding is saturated with sauce, pour the remainder into a jar for guests to add. Serve immediately, with custard on the side.
Adapted from: Getaway