Tag Archive | roomys

Roomysbom


roomysbom

 

Resep gekry op :Koek En Tert

Kersfees-Roomysbom

-Resep vanuit Jean-Marie & Liske KooK Kersfees resepteboek

100g pekanneute, gekap
100g glanskersies
1 pakkie vingerbeskuitjies
1/4k brandewyn
1 liter vanielje roomys
100g sjokolade
250ml room

Kap neute en kersies. Breek beskuitjies in klein stukkies. Rasper sjokolade. Klits die room tot styf. Meng al die bestanddele goed en skep in ‘n gesmeerde rondebak en vries. Net voor opdiening: Versier met melksjokolade-ganache en kersies. Ek dink as mens neute skokolade smelt met bietjie room en die oorgooi gaan dit net sooo lekker wees.

Slow cooker sjokolade mokka poeding


slow cooker sjokolade mokka poeding

OOO MY GOODNESS – My sjokolade mokka poeding in die SLOW COOKER is klaar – Hier is die bewyse: die poeding is nie baie hoog nie, ek het 2 veranderinge aangebring – het 1 tl bakpoeier bygegooi en het die pecaneute vervang met gewone grondboontjies fyngekap. Dit is een STICKY TAAI SJOKOLADE POEDING WAT MENS NIE KAN OPHOU EET NIE – jy moet dit breek met bietjie vanilje roomys by – anders is dit te soet, maar lede: absoluut die moeite werd. Het dit presies ingehad vir 2 en half uur op Low – en vir half uur laat staan voor opdiening:

Slow Cooker Mocha Pudding Cake

By: http://www.myrecipes.com/recipe/mocha-pudding-cake-10000001665296/
Ingredients
• 1 1/3 cups sugar
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 4 large eggs, lightly beaten $
• 1/3 cup unsweetened cocoa
• 1/4 cup chopped pecans, toasted
• 2 teaspoons instant coffee granules
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• Vanilla ice cream (optional)
Preparation
1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Blueberry, Coconut & Lime Ice Cream


Blueberry Icecream - Foto BBC Food

Blueberry Ice cream – Foto BBC Food

 

This zingy ice cream is really worth making – and you don’t even need to use an ice cream maker.

Can be frozen when un iced

Serves 4 – 6

BBC Good Food

Ingredients

2 limes

140g golden caster sugar

125g punnet blueberries

200ml carton coconut cream

284ml carton double cream

extra blueberries , to serve

 

Method:

Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.

Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.

Remove from the freezer and mix it all together using a whisk. When it’s fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

Wenk :  Hierdie resep kan jy die vrugte vervang met blueberries in dieselfde hoeveelheid.

Nog ‘n resep – source unknown

Ingredients

3 large eggs

1 1/2 cups sugar

2 tablespoons all-purpose flour

1/2 teaspoon salt

4 cups 2% reduced-fat milk

1 cup whipping cream

1 tablespoon vanilla extract

5 cups peeled nectarine slices, (about 2 3/4 lb.)

1 cup sugar $

2 tablespoons butter $

3/4 cup slivered almonds

3/4 teaspoon salt

Method:

Process nectarines and sugar in a food processor 30 to 45 seconds. Transfer to a large bowl; cover and chill 2 hours.

Melt butter over medium-low heat in a medium skillet; add almonds and salt. Cook almonds, stirring frequently, 3 to 5 minutes or until toasted and golden. Pour nut mixture through a fine wire-mesh strainer, shaking to remove excess butter and salt. Stir almonds into nectarine mixture; cover and chill until ready to use.

Beat eggs at medium speed with an electric mixer until frothy. Stir together sugar, flour, and salt until well blended. Gradually add sugar mixture to eggs, beating until thickened. Gradually add milk, beating until blended.

2. Cook egg mixture in a Dutch oven over medium-low heat, stirring constantly, 15 to 20 minutes or until a candy thermometer registers 170°. (Mixture should be thick enough to coat a spoon.)

3. Fill a large bowl or pan with ice; place Dutch oven in ice, and stir occasionally 10 to 15 minutes until custard is completely cool. Transfer mixture to an airtight container; cover and chill 8 hours. Stir in whipping cream, vanilla, and desired fruit blend.

4. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and freezing times will vary.)

Jy kan dit ook maak sonder die roomys maker. Volg net die vorige resep se aanwysing van vries en klop en vries en klop.

Joghurt Roomys


Joghurt Roomys

Joghurt Roomys

Ek het hier grenadella joghurt gebruik en laaste ‘n houertjie grenadellamoes oorgegooi en net met ‘n teelepel se agterpunt deurgetrek.

Rencia Odendaal Pretorius

Bestandele:

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

– 1 blik kondensmelk,

1 sakkie orley whip of room wat styf geklop is)

Meng alles en vries.