VANILLA DELIGHT:
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:17pm.
I don't have a coffee grinder so I just added the vanilla beans to the blender with everything else and it worked fine. It just added a little more texture!
■2 vanilla beans
■2 cups cashews or pieces
■2 cups purified water
■1 cup maple syrup
1.Grind vanilla beans in a blender
2.Combine vanilla and remaining ingredients in a blender.
3.Pour into an ice cream maker and freeze according to instructions.
MAPLE CREAM ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:20pm
■3 ripe bananas
■1/2 cup raw almond butter
■1/2 cup raw tahini (sesame butter)
■3/4 cup dark agave nectar (maple syrup)
■1/4 cup honey
■1 tsp vanilla extract
■1 Tbsp ground cinammon
■1 cup pecans, chopped (optional)
1.Combine all ingredients except the pecans in a food processor.
2.Process until creamy.
3.Stir in pecans.
4.Freeze in an air tight container for 6 hours or overnight.
COOKIES AND CREAM ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:35pm.
■380g tin condensed milk
■600ml whipping cream
■200g high quality chocolate
■200g pkt plain chocolate cookies
1.Melt chocolate in a microwave, stirring every 30 seconds.
2.Leave to stand and while cooling beat condensed milk and cream until thick, stir in melted chocolate and smashed bickies, pour into a paper lined tray, cover and freeze overnight.about 2 months ago · Delete Post
FROZEN FRUIT YOGHURT LOLLIES:
by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:43pm.
■2 cups roughly chopped fresh Fruit
■½ cup Honey
■2½ cups organic natural Yoghurt
1.Process fruit in a blender until smooth.
2.Add honey and yoghurt and mix thoroughly.
3.Pour into a covered container and freeze.
4.Remove from freezer 20-30 minutes before serving
CARAMEL AND COCONUT ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:47pm.
Serves 8
■600ml cream
■380g can caramel top ‘n’ fill
■2 tbs Bailey’s liqueur
■¼ cup shredded coconut, toasted
1.Combine cream, caramel and liqueur in large bowl and beat until thick and creamy with an electric mixer.
2.Fold in coconut and pour into a paper lined baking tin, cover and freeze for at least 4-6 hrs before serving.
BLUEBERRY ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 12:53pm.
Serves 4
■2 punnets fresh or frozen blueberries
■½ cup fructose
■600ml organic plain yoghurt
1.Place the blueberries with the fructose in a medium saucepan and heat until the sugar has dissolved.
2.Remove from heat and combine the yoghurt and blueberry mixture in a separate bowl and allow to cool.
3.Once cooled, transfer to a freezer-safe container with lid and freeze until set (approx 2hrs).
4.During this process you will need to take the ice cream out of the freezer and stir every ½ hr to ensure it sets well.
VANILLA ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:03pm.
■4 cups cream
■4 cups full cream milk
■2 tbs vanilla
■1½ cups raw sugar
1.Mix all ingredients together until thoroughly combined. Place in freezer for at least 4 hrs prior to serving.
Notes & Tips
Optional: Mix in some flaked chocolate or fresh fruit for variety – everyone will love it!
PERFECT PINEAPPLE POPS:
Serves 6
2 cups plain yogurt
½ cup canned crushed pineapple (in its own juice instead of packed in syrup), or use fresh!
1 can frozen pineapple or orange-pineapple juice concentrate, thawed
1. Drain the can of crushed pineapple so all the juice runs out.
2. Put all the ingredients in the bowl and mix together.
3. Spoon the mixture into the paper cups. Fill them almost to the top.
4. Stretch a small piece of plastic wrap across the top of each cup.
5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
6. Put the cups in the freezer until the mixture is frozen solid.
7. Remove the plastic wrap and peel away the paper cup.
You'll have pineapple pops to eat and share!
MANGO KULFI ICE CREAM:
2 ripe sweet mangoes (use 3 mangoes if they are not very pulpy) - DO NOT use tinned mangoes
375 ml evaporated milk
600 ml thickened/ heavy/ double cream
400 g sweetened condensed milk
2 tbsps almond meal
Remove the mango pulp.
Put all the ingredients in a blender and whizz till smooth. Pour into moulds/ bowls you want to serve in or one large bowl and freeze till almost set.
Remove from freezer and whisk thoroughly till all lumps are gone.
This prevents ice crystals from forming in the Kulfi and gives it a resulting smooth texture.
Put back into freezer and leave till set.
The Kulfi is now ready to eat.
ORLEY WHIP ROOMYS:
1 pakkie Orley Whip
5ml vanilla
1 blik ingedampte melk (oornag verkoel in yskas)
200ml strooisuiker
Metode
Klits die Orley-Whip, vanilla en 100ml strooisuiker tot styf. Klits die ingedampte melk tot dubbel die volume. Klits die res van die strooisuiker by. Vou nou die een mengsel by die ander en bevries.
ROOMYS-, VRUGTE EN JOGHURTSTOKKIES:
Tuisgemaakte ysstokkies is baie gesonder as die gekoopte weergawes en jy kan dit maklik maak in die doelgemaakte plastiekhouers wat jy in ’n supermark kan koop.
Maak die ysstokkies die vorige aand, sit dit in jou vrieskas en wees die gewildste ma in die kamp op ’n snikhete middag.
Jy het nodig (vir ±10 ysstokkies):
• 4 koppies water
• 1½ koppie suiker
• 2 koppies vars vrugtesap
• plastiekhouertjies
Dan maak jy só:
Kook die water en voeg die suiker by. Roer tot die suiker gesmelt is.
Voeg die sap by en laat staan eenkant om af te koel.
Giet die vrugtesap in plastiekhouertjies en sit dit in die vrieskas tot dit heeltemal gevries is.
Gebruik verskillende geure vrugtesap en jy kan ook verpulpte vrugte bysit om die nog lekkerder te maak.
TRAFFIC LIGHT ICE LOLLIES:
Prep time: 10 min, plus several hours freezing
Serves: 8
• 250g strawberries
• 4 1/2 tbsp runny honey
• 3 largeripe peaches or nectarines, peeled, stoned and sliced
• 5 large kiwi fruit, peeled and sliced
1. Puree the strawberries with a hand blender. Sieve the puree to get rid of the seeds.
2. Stir 1 1/2 tbsp of the honey into the puree. Then pour the strawberry puree into each of the ice lolly moulds until each mould is 1/3 full.
3. Freeze until firm - this should take about 1.5 hours.
4. Repeat this process with the peaches and 1 1/2 tbsp of the honey, then the kiwi fruit with the rest of the honey, freezing between each fruit.
PINEAPPLE AND MANGO SMOOTHIE LOLLIES:
These delicious and refreshing pineapple and mango ice lollies are made with condensed milk, fruit pieces and orange juice - perfect to keep the kids happy on a hot summers day.
• Makes: 8
• Prep time: 5 mins
Plus 4 hours freezing time
• Total time: 4 hrs 5 mins
You can try your own combination of flavours such as cranberry juice and strawberries or apple juice and blackberries!
• 200g Carnation Condensed Milk Light
• 275g mango and pineapple pieces
• 100ml orange juice
You will also need:
• Ice lolly mould
1. Whiz the smoothie ingredients in a blender until completely smooth.
2. Pour into the ice lolly moulds. Tap the ice lolly tray down gently to remove any bubbles.
3. Freeze until solid.
4. Serve immediately or keep in the freezer for about 1 week.
MILKY STRAWBERRY STICKS:
Treat your kids to these tasty lollies made from fresh strawberries and yogurt
• Serves: 6
Why not use different food colouring for special occasions? Try green for Halloween!
• A few drops of pink food colouring (optional)
• 450g tub good thick strawberry yogurt
• 9 medium strawberries, finely chopped
• 6 ice-lolly moulds
1. Add a few drops of food colouring to the yogurt if you'd like a brighter colour. Half-fill the moulds with yogurt.
2. Add chopped strawberries and stir to distribute the pieces. Top up with more yogurt. Put the lid on, push in the sticks and freeze.
3. To serve: Dip the moulds in warm water for a few seconds and the lollies will loosen.
4. Use within 2 months.
FIZZY CHOCHOLATE CUBES:
These fun choc ices, with a creamy chocolate and banana ice cream middle and a chocolate coating which pops in your mouth are really easy to make and are perfect for kids' parties.
•Makes: 20-24
•Prep time: 30 mins
•Cooking time: 30 mins
•Total time: 1 hr
•500ml carton chilled, ready-made vanilla custard
•200g bar dark chocolate, melted
•1 ripe banana, mashed
For the coating:
•2 x 5g packets popping candy (we used strawberry flavoured Space Dust)
•300g (10oz) dark chocolate, melted
You'll also need:
•1-2 ice-cube trays
•20-24 lolly sticks
Method
1.To make the ice cream: Warm the custard slightly, then stir in the melted chocolate and banana.
2.Spoon the mixture into ice-cube trays. When the mixture is cold, place the trays in the freezer and leave to freeze until the mixture is almost solid, then insert a lolly stick into each cube and leave to set fully.
3.When ice cream has set, and just before serving, stir the popping candy into the melted chocolate for coating.
4.Remove ice-cube trays from the freezer and take out frozen cubes. If necessary, dip base of the ice-cube tray into hot water to help release cubes. Dip each cube into the melted chocolate and let excess drain off. Place them on a sheet of baking parchment until set (this will happen very quickly).
Serve immediately.
DRUIWE ROOMYS: [ONBEKEND]
300ml rooi druiwesap
10ml suurlemoensap
150ml strooisuiker
400ml room
10ml vanilla
Metode
Meng druiwesap, suurlemoensap en helfte van die strooisuiker saam. Plaas in die vrieskas en bevries vir 1 tot 2 ure. Klits die room styf en voeg dit saam met die res van die strooisuiker en vanilla by die half bevrore mengsel. Vries tot hard.
VINNIGE YSKASSTOKKIES: [WEGRY BOSKOS]
Tuisgemaakte ysstokkies is baie gesonder as die gekoopte weergawes en jy kan dit maklik maak in die doelgemaakte plastiekhouers wat jy in ’n supermark kan koop.
Maak die ysstokkies die vorige aand, sit dit in jou vrieskas en wees die gewildste ma in die kamp op ’n snikhete middag.
Jy het nodig (vir ±10 ysstokkies):
• 4 koppies water
• 1½ koppie suiker
• 2 koppies vars vrugtesap
• plastiekhouertjies
Dan maak jy só:
Een … Kook die water en voeg die suiker by. Roer tot die suiker gesmelt is.
Twee … Voeg die sap by en laat staan eenkant om af te koel.
Drie... Giet die vrugtesap in plastiekhouertjies en sit dit in die vrieskas tot dit heeltemal gevries is.
VINNIGE ROOMYS: [WEGRY BOSKOS]
Dié resep is so vinnig en maklik jy kan dit in jou slaap maak. Ongelukkig het jy ’n vrieskas hiervoor nodig, maar die meeste mense neem deesdae een saam op vakansie.
Jy het nodig (vir 1 porsie):
• ½ koppie melk
• 1 eetlepel versiersuiker
• ¼ teelepel vanielje-ekstrak (of enige ander geur)
Dan maak jy só:
1. Meng dit.
Gooi die bestanddele in ’n klein Ziploc-sakkie, druk al die lug uit en maak dit deeglik toe.
Skud die sak versigtig om die bestanddele te meng en die suiker op te los.
2. Vries dit.
Sit die sakkie in die vrieskas.
Haal dit uit sodra dit begin vries.
3. Druk dit.
Druk al die yskristalle fyn en sit die sakkie terug in die vrieskas tot die roomys gevries is.
VIETNAMESE COFFEE POPSICLES:
Ingredients
2 cups very strong brewed coffee (about 3 K-cups)
½ cup sweetened condensed milk
½ cup whole milk [volroommelk]
Directions
Combine all ingredients into a large measuring cup. Chill for at least 2 hours. Pour into popsicle molds and freeze for about 1 hour. Put popsicle sticks into each popsicle and continue to freeze until completely solid. Unmold and serve.
Makes about 10 popsicles.
WENK:
Jy kan dieselfde doen met sterk rooibostee, gooi dan so bietjie fruitesap ook by.
ORANGE LOLLIPOPS: [YOU]
Takes: 5 mins to prepare and 10 mins to cook, 6 hrs 00 mins to cool
Serves: 12
Ingredients
1 lt orange juice
200g caster sugar
METHOD:
Heat together the sugar and orange juice in a medium saucepan gently until the sugar has dissolved.
Allow the mixture to cool before pouring into a silicone 12 bun mini-muffin mould.
Transfer to the freezer.
After 60 minutes, skewer the orange lollipops with wooden skewers.
Return to the freezer and freeze overnight before serving.
PERFECT PINEAPPLE POPS:
Serves 6
2 cups plain yogurt
½ cup canned crushed pineapple (in its own juice instead of packed in syrup), or use fresh!
1 can frozen pineapple or orange-pineapple juice concentrate, thawed
WHAT TO DO:
1. Drain the can of crushed pineapple so all the juice runs out.
2. Put all the ingredients in the bowl and mix together.
3. Spoon the mixture into the paper cups. Fill them almost to the top.
4. Stretch a small piece of plastic wrap across the top of each cup.
5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
6. Put the cups in the freezer until the mixture is frozen solid.
7. Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!
MY WENK:
Jy kan ook grenadillamoes of fyngedrukte kiwimoes hierby voeg. Dis baie gesond en lyk sommer lekker!
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:17pm.
I don't have a coffee grinder so I just added the vanilla beans to the blender with everything else and it worked fine. It just added a little more texture!
■2 vanilla beans
■2 cups cashews or pieces
■2 cups purified water
■1 cup maple syrup
1.Grind vanilla beans in a blender
2.Combine vanilla and remaining ingredients in a blender.
3.Pour into an ice cream maker and freeze according to instructions.
MAPLE CREAM ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:20pm
■3 ripe bananas
■1/2 cup raw almond butter
■1/2 cup raw tahini (sesame butter)
■3/4 cup dark agave nectar (maple syrup)
■1/4 cup honey
■1 tsp vanilla extract
■1 Tbsp ground cinammon
■1 cup pecans, chopped (optional)
1.Combine all ingredients except the pecans in a food processor.
2.Process until creamy.
3.Stir in pecans.
4.Freeze in an air tight container for 6 hours or overnight.
COOKIES AND CREAM ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:35pm.
■380g tin condensed milk
■600ml whipping cream
■200g high quality chocolate
■200g pkt plain chocolate cookies
1.Melt chocolate in a microwave, stirring every 30 seconds.
2.Leave to stand and while cooling beat condensed milk and cream until thick, stir in melted chocolate and smashed bickies, pour into a paper lined tray, cover and freeze overnight.about 2 months ago · Delete Post
FROZEN FRUIT YOGHURT LOLLIES:
by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:43pm.
■2 cups roughly chopped fresh Fruit
■½ cup Honey
■2½ cups organic natural Yoghurt
1.Process fruit in a blender until smooth.
2.Add honey and yoghurt and mix thoroughly.
3.Pour into a covered container and freeze.
4.Remove from freezer 20-30 minutes before serving
CARAMEL AND COCONUT ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:47pm.
Serves 8
■600ml cream
■380g can caramel top ‘n’ fill
■2 tbs Bailey’s liqueur
■¼ cup shredded coconut, toasted
1.Combine cream, caramel and liqueur in large bowl and beat until thick and creamy with an electric mixer.
2.Fold in coconut and pour into a paper lined baking tin, cover and freeze for at least 4-6 hrs before serving.
BLUEBERRY ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 12:53pm.
Serves 4
■2 punnets fresh or frozen blueberries
■½ cup fructose
■600ml organic plain yoghurt
1.Place the blueberries with the fructose in a medium saucepan and heat until the sugar has dissolved.
2.Remove from heat and combine the yoghurt and blueberry mixture in a separate bowl and allow to cool.
3.Once cooled, transfer to a freezer-safe container with lid and freeze until set (approx 2hrs).
4.During this process you will need to take the ice cream out of the freezer and stir every ½ hr to ensure it sets well.
VANILLA ICE CREAM:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:03pm.
■4 cups cream
■4 cups full cream milk
■2 tbs vanilla
■1½ cups raw sugar
1.Mix all ingredients together until thoroughly combined. Place in freezer for at least 4 hrs prior to serving.
Notes & Tips
Optional: Mix in some flaked chocolate or fresh fruit for variety – everyone will love it!
PERFECT PINEAPPLE POPS:
Serves 6
2 cups plain yogurt
½ cup canned crushed pineapple (in its own juice instead of packed in syrup), or use fresh!
1 can frozen pineapple or orange-pineapple juice concentrate, thawed
1. Drain the can of crushed pineapple so all the juice runs out.
2. Put all the ingredients in the bowl and mix together.
3. Spoon the mixture into the paper cups. Fill them almost to the top.
4. Stretch a small piece of plastic wrap across the top of each cup.
5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
6. Put the cups in the freezer until the mixture is frozen solid.
7. Remove the plastic wrap and peel away the paper cup.
You'll have pineapple pops to eat and share!
MANGO KULFI ICE CREAM:
2 ripe sweet mangoes (use 3 mangoes if they are not very pulpy) - DO NOT use tinned mangoes
375 ml evaporated milk
600 ml thickened/ heavy/ double cream
400 g sweetened condensed milk
2 tbsps almond meal
Remove the mango pulp.
Put all the ingredients in a blender and whizz till smooth. Pour into moulds/ bowls you want to serve in or one large bowl and freeze till almost set.
Remove from freezer and whisk thoroughly till all lumps are gone.
This prevents ice crystals from forming in the Kulfi and gives it a resulting smooth texture.
Put back into freezer and leave till set.
The Kulfi is now ready to eat.
ORLEY WHIP ROOMYS:
1 pakkie Orley Whip
5ml vanilla
1 blik ingedampte melk (oornag verkoel in yskas)
200ml strooisuiker
Metode
Klits die Orley-Whip, vanilla en 100ml strooisuiker tot styf. Klits die ingedampte melk tot dubbel die volume. Klits die res van die strooisuiker by. Vou nou die een mengsel by die ander en bevries.
ROOMYS-, VRUGTE EN JOGHURTSTOKKIES:
Tuisgemaakte ysstokkies is baie gesonder as die gekoopte weergawes en jy kan dit maklik maak in die doelgemaakte plastiekhouers wat jy in ’n supermark kan koop.
Maak die ysstokkies die vorige aand, sit dit in jou vrieskas en wees die gewildste ma in die kamp op ’n snikhete middag.
Jy het nodig (vir ±10 ysstokkies):
• 4 koppies water
• 1½ koppie suiker
• 2 koppies vars vrugtesap
• plastiekhouertjies
Dan maak jy só:
Kook die water en voeg die suiker by. Roer tot die suiker gesmelt is.
Voeg die sap by en laat staan eenkant om af te koel.
Giet die vrugtesap in plastiekhouertjies en sit dit in die vrieskas tot dit heeltemal gevries is.
Gebruik verskillende geure vrugtesap en jy kan ook verpulpte vrugte bysit om die nog lekkerder te maak.
TRAFFIC LIGHT ICE LOLLIES:
Prep time: 10 min, plus several hours freezing
Serves: 8
• 250g strawberries
• 4 1/2 tbsp runny honey
• 3 largeripe peaches or nectarines, peeled, stoned and sliced
• 5 large kiwi fruit, peeled and sliced
1. Puree the strawberries with a hand blender. Sieve the puree to get rid of the seeds.
2. Stir 1 1/2 tbsp of the honey into the puree. Then pour the strawberry puree into each of the ice lolly moulds until each mould is 1/3 full.
3. Freeze until firm - this should take about 1.5 hours.
4. Repeat this process with the peaches and 1 1/2 tbsp of the honey, then the kiwi fruit with the rest of the honey, freezing between each fruit.
PINEAPPLE AND MANGO SMOOTHIE LOLLIES:
These delicious and refreshing pineapple and mango ice lollies are made with condensed milk, fruit pieces and orange juice - perfect to keep the kids happy on a hot summers day.
• Makes: 8
• Prep time: 5 mins
Plus 4 hours freezing time
• Total time: 4 hrs 5 mins
You can try your own combination of flavours such as cranberry juice and strawberries or apple juice and blackberries!
• 200g Carnation Condensed Milk Light
• 275g mango and pineapple pieces
• 100ml orange juice
You will also need:
• Ice lolly mould
1. Whiz the smoothie ingredients in a blender until completely smooth.
2. Pour into the ice lolly moulds. Tap the ice lolly tray down gently to remove any bubbles.
3. Freeze until solid.
4. Serve immediately or keep in the freezer for about 1 week.
MILKY STRAWBERRY STICKS:
Treat your kids to these tasty lollies made from fresh strawberries and yogurt
• Serves: 6
Why not use different food colouring for special occasions? Try green for Halloween!
• A few drops of pink food colouring (optional)
• 450g tub good thick strawberry yogurt
• 9 medium strawberries, finely chopped
• 6 ice-lolly moulds
1. Add a few drops of food colouring to the yogurt if you'd like a brighter colour. Half-fill the moulds with yogurt.
2. Add chopped strawberries and stir to distribute the pieces. Top up with more yogurt. Put the lid on, push in the sticks and freeze.
3. To serve: Dip the moulds in warm water for a few seconds and the lollies will loosen.
4. Use within 2 months.
FIZZY CHOCHOLATE CUBES:
These fun choc ices, with a creamy chocolate and banana ice cream middle and a chocolate coating which pops in your mouth are really easy to make and are perfect for kids' parties.
•Makes: 20-24
•Prep time: 30 mins
•Cooking time: 30 mins
•Total time: 1 hr
•500ml carton chilled, ready-made vanilla custard
•200g bar dark chocolate, melted
•1 ripe banana, mashed
For the coating:
•2 x 5g packets popping candy (we used strawberry flavoured Space Dust)
•300g (10oz) dark chocolate, melted
You'll also need:
•1-2 ice-cube trays
•20-24 lolly sticks
Method
1.To make the ice cream: Warm the custard slightly, then stir in the melted chocolate and banana.
2.Spoon the mixture into ice-cube trays. When the mixture is cold, place the trays in the freezer and leave to freeze until the mixture is almost solid, then insert a lolly stick into each cube and leave to set fully.
3.When ice cream has set, and just before serving, stir the popping candy into the melted chocolate for coating.
4.Remove ice-cube trays from the freezer and take out frozen cubes. If necessary, dip base of the ice-cube tray into hot water to help release cubes. Dip each cube into the melted chocolate and let excess drain off. Place them on a sheet of baking parchment until set (this will happen very quickly).
Serve immediately.
DRUIWE ROOMYS: [ONBEKEND]
300ml rooi druiwesap
10ml suurlemoensap
150ml strooisuiker
400ml room
10ml vanilla
Metode
Meng druiwesap, suurlemoensap en helfte van die strooisuiker saam. Plaas in die vrieskas en bevries vir 1 tot 2 ure. Klits die room styf en voeg dit saam met die res van die strooisuiker en vanilla by die half bevrore mengsel. Vries tot hard.
VINNIGE YSKASSTOKKIES: [WEGRY BOSKOS]
Tuisgemaakte ysstokkies is baie gesonder as die gekoopte weergawes en jy kan dit maklik maak in die doelgemaakte plastiekhouers wat jy in ’n supermark kan koop.
Maak die ysstokkies die vorige aand, sit dit in jou vrieskas en wees die gewildste ma in die kamp op ’n snikhete middag.
Jy het nodig (vir ±10 ysstokkies):
• 4 koppies water
• 1½ koppie suiker
• 2 koppies vars vrugtesap
• plastiekhouertjies
Dan maak jy só:
Een … Kook die water en voeg die suiker by. Roer tot die suiker gesmelt is.
Twee … Voeg die sap by en laat staan eenkant om af te koel.
Drie... Giet die vrugtesap in plastiekhouertjies en sit dit in die vrieskas tot dit heeltemal gevries is.
VINNIGE ROOMYS: [WEGRY BOSKOS]
Dié resep is so vinnig en maklik jy kan dit in jou slaap maak. Ongelukkig het jy ’n vrieskas hiervoor nodig, maar die meeste mense neem deesdae een saam op vakansie.
Jy het nodig (vir 1 porsie):
• ½ koppie melk
• 1 eetlepel versiersuiker
• ¼ teelepel vanielje-ekstrak (of enige ander geur)
Dan maak jy só:
1. Meng dit.
Gooi die bestanddele in ’n klein Ziploc-sakkie, druk al die lug uit en maak dit deeglik toe.
Skud die sak versigtig om die bestanddele te meng en die suiker op te los.
2. Vries dit.
Sit die sakkie in die vrieskas.
Haal dit uit sodra dit begin vries.
3. Druk dit.
Druk al die yskristalle fyn en sit die sakkie terug in die vrieskas tot die roomys gevries is.
VIETNAMESE COFFEE POPSICLES:
Ingredients
2 cups very strong brewed coffee (about 3 K-cups)
½ cup sweetened condensed milk
½ cup whole milk [volroommelk]
Directions
Combine all ingredients into a large measuring cup. Chill for at least 2 hours. Pour into popsicle molds and freeze for about 1 hour. Put popsicle sticks into each popsicle and continue to freeze until completely solid. Unmold and serve.
Makes about 10 popsicles.
WENK:
Jy kan dieselfde doen met sterk rooibostee, gooi dan so bietjie fruitesap ook by.
ORANGE LOLLIPOPS: [YOU]
Takes: 5 mins to prepare and 10 mins to cook, 6 hrs 00 mins to cool
Serves: 12
Ingredients
1 lt orange juice
200g caster sugar
METHOD:
Heat together the sugar and orange juice in a medium saucepan gently until the sugar has dissolved.
Allow the mixture to cool before pouring into a silicone 12 bun mini-muffin mould.
Transfer to the freezer.
After 60 minutes, skewer the orange lollipops with wooden skewers.
Return to the freezer and freeze overnight before serving.
PERFECT PINEAPPLE POPS:
Serves 6
2 cups plain yogurt
½ cup canned crushed pineapple (in its own juice instead of packed in syrup), or use fresh!
1 can frozen pineapple or orange-pineapple juice concentrate, thawed
WHAT TO DO:
1. Drain the can of crushed pineapple so all the juice runs out.
2. Put all the ingredients in the bowl and mix together.
3. Spoon the mixture into the paper cups. Fill them almost to the top.
4. Stretch a small piece of plastic wrap across the top of each cup.
5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
6. Put the cups in the freezer until the mixture is frozen solid.
7. Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!
MY WENK:
Jy kan ook grenadillamoes of fyngedrukte kiwimoes hierby voeg. Dis baie gesond en lyk sommer lekker!
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