Heerlik in pannekoek, wafels, muffins, flan en op roomys.
180 ml (¾ k) vars grenadilla pulp (Vat so 6-8 grenadillas) 60 ml vars suurlemoensap 3 jumbo eiers 250 ml suiker 125 ml botter
Druk grenadilla pulp deur n sif en krap en forseer pulp deur, krap aan die onder kant af. Skep helfte pitte uit en voeg terug by pulp. Smelt botter en suiker in mikrogolf. Klits eiers en voeg by met suurlemoensap. Klits goed. Mikrogolf by 50% en roer kort- kort met eierklitser tot dik. Voeg grenadillapulp by, meng/klits goed en bottel.
LEMOEN CURD - Rina Shorty
125 gram botter 250 gram suiker 3 eiers 1 groot sappige lemoen 30 ml vars suurlemoensap
Room die botter en voeg suiker by, klits tot donsig. Klits die eiers een vir een by op medium spoed. Rasper die lemoen skil en voeg met suurlemoen en lemoen sap by en klits goed. Mikrogolf vir 2 minute en klits goed na elke 30 sekondes. Mikro nog 2 minute en klits weer. Die mengsel is reg wanneer jy voel dit begin dik word. Lemoen kan vervang word met suurlemoensap of vars grenadellas.
SUURLEMOEN CURD - Rina Shorty
1 koppie suiker 3 eiers ½ koppie margarien 1 koppie vars suurlemoensap
1. Gooi als in ‘n glas beker en mikro vir 3 minute maar klits elke half minuut goed. Ek het eers net die helfte gemaak en 1 eier en n eiergeel gebruik of jy kan 2 kleiner eiers gebruik. Ek gebruik jumbo eiers so my dikte was perfek.
COCONUT CURD
Dollop on top of biscuits, fill cupcakes or spread between layers of cake.
½ cup unsalted butter - room temperature 1 cup sugar 2 whole eggs 2 whole egg whites ¾ cup coconut milk ¼ whole vanilla bean - cut in half lengthwise and seeds scraped
Using a mixer, beat together butter and sugar until light and fluffy. Mix in one egg at a time, allowing it to mix completely before adding another egg. Then mix in the egg whites. Mix in coconut milk until incorporated. Pour the mixture into the top of a double boiler or a bowl that you can set over a pot of simmering water. Over medium heat, using the double boiler, heat and stir cream-eg-coconut mixture. Add in vanilla bean seeds and the vanilla bean husk. Stir mixture frequently until the mixture begins to thicken, approximately 10 minutes. Pour the mixture into a bowl and let it cool in the fridge. When cool, place it in an airtight container and use within a week.
LEMOENSMEER - Barbara Joubert
Sowat 300 ml. As jy van suurlemoensmeer (lemon curd) hou, sal jy gek wees hieroor. Skep dit in gebakte tertdoppies of bakkies en jy't 'n heerlike nagereg.
140 g strooisuiker (145 ml) 170 ml lemoensap 170 g ongesoute botter - in blokkies gesny (185 ml) 4 eiergele - geklits 2 eiers - geklits ¼ van 'n lemoen se fyngerasperde skil (zest)
Meng al die bestanddele saam in 'n kastrol. Verhit oor lae hitte terwyl jy roer. Laat prut vir sowat 15 - 20 minute, jy moet heeltyd roer. Die mengsel moet dik wees voor jy dit van die hitte verwyder. Gooi dan onmiddellik in 'n bak. Laat afkoel voor gebruik. Gebruik in tert of meringue doppies of sit net so voor. Garneer met lemoenskil of sit voor met geklopte room.
ORANGE AND VANILLA CURD - Justine Kiggen
Spoon onto fresh, warm scones and enjoy with softly whipped cream. [Makes 500ml] 120 g butter 150 g castor sugar Juice and zest of 2 large oranges 3 egg yolks, beaten ½ tsp vanilla bean paste or the seeds removed from 1 vanilla pod
Place the butter, castor sugar, orange juice and zest into a medium-sized pot and warm over a very low heat. Stir until the butter melts and the sugar dissolves. Remove from heat. Take a tablespoon of the butter mixture and whisk through the beaten egg yolks, then pour the beaten egg mixture into the pot and whisk both mixtures together. Return to heat for 15 minutes and stir constantly as the curd cooks and thickens. Stir through the vanilla to infuse. To serve, spread on scones with softly whipped cream.
Skroei 1 koppie suker tot bruin. Voeg water, sout en suiker by. Roer tot gesmelt. Voeg kremetart by net voor kook. Kook tot dik genoeg. ± 3 ure. GRANADILLA SYRUP - Food24
Tinned grenadilla pulp can be used instead of fresh 2 litres sugar 2 litres water 500 ml granadilla pulp 15 g tartaric acid 15 g Epsom salts
Dissolve the sugar in the water and add the granadilla pulp. Boil the mixture for 5 minutes. Remove from the heat and strain through a sieve, stirring the pulp with a wooden spoon to separate the flesh from the pips and to remove all the juice. Return a few of the pips to the syrup, add the tartaric acid and Epsom salts and bring to the boil once more, stirring well to dissolve the last two ingredients. Rinse a few bottles well with boiling water and pour the hot syrup into the bottles. Seal. Serve with iced water or soda water. This syrup will last for at least 1 year.
AARBEISTROOP - Tina Nel
Dis 'n praktiese resep, want die gebottelde stroop het 'n raklewe van minstens een jaar. Bêre dit in die yskas nadat jy dit oopgemaak het. Die stroop is ideaal in styfgeklopte room, oor roomys en kaaskoek. Dit kan ook as versiering vir poeding, in melkskommels en selfs koekvulsels gebruik word. Is lekker by Roomys en vrugte. Ek gooi in klein botteltjies vir Kersfees en elke vrou kry sy stropie met pakkie gevul met Shortbread, groen en rooi klapperys en sjokolade marie beskuit blokkies. Lekker eet!
1 kg vars aarbeie 750 g (950 ml) suiker 40 ml suurlemoensap
Was aarbeie, sny skoon en verpulp in 'n voedselverwerker. Plaas op stoof, voeg suiker by en roer oor lae hitte tot suiker opgelos is. Kook dan die mengsel teen hoë temperatuur vir sowat 25 minute tot dit 'n dik stroop vorm. Voeg suurlemoensap by en roer goed deur terwyl dit kook. Giet stroop in gesteriliseerde bottels en verseël.
PRICKLY PEAR SYRUP 1
1½ kg prickly pears ½ cup water 1 cup sugar 1 bunch fresh mint 1 cinnamon stick 1 vanilla bean - split lengthwise
With the tip of a sharp knife, scrape off the thorns of the prickly pears. Cut off the ends of the fruit and then make a lengthwise slit through the skin and peel off and discard the skin. Repeat with the remaining fruit. Cut the fruit into large pieces, transfer to a food processor and process until pureed. Strain through a fine sieve. There should be approximately 2 cups of liquid. In a saucepan, combine the prickly pear puree, water, sugar, mint, and the cinnamon stick. Be sure to scrape the seeds from the vanilla, and then put both the seeds and the pod into the pan. Bring the mixture to a boil over medium heat stirring to dissolve the sugar. Reduce the heat to a simmer and cook uncovered for about 20 minutes. Taste to make sure that the flavors are balanced. Strain through a fine mesh sieve. Use the syrup to ladle over fresh fruits.
PRICKLY PEAR SYRUP 2
Preperation time: 45 minutes Cook time: 30 minu
2½ kg prickly pears - peeled 3 cups sugar 1 tbsp citric acid or the juice of 2 lemons
After the pears have been peeled, puree them in a food processor. There will be lots of seeds that you’ll need to filter out. For a real clear syrup, push everything through a coarse food mill grate or colander - something just large enough to catch the seeds. Take your time and get all the pulp you can. Now run the pulp and juice through a fine mesh sieve. Run the sieved juice through cheesecloth. You should have about 3 cups of juice. Pour this in a heavy pot and add the sugar - whatever your juice volume is - add that much sugar. Bring it to a simmer slowly over medium heat. Let it simmer for 15 minutes. Turn off the heat and let it cool for 15 minutes. Add the lemon juice or citric acid. Add a little at a time and taste it. Stop adding when it is tart enough for you. Pour while still hot into clean Mason jars and seal. This should keep for months in the fridge or you could probably process it in a boiling water bath for 10 minutes and keep it in the pantry, the citric acid helps preserve the syrup.