2 x 200g packets Cream Crackers
2 x 360g tins Caramel condensed milk
Desiccated coconut
Chop the crackers very finely in a food processor. Add the caramel condensed milk and process till they are nicely mixed. Form small balls and roll into the coconut.
(Cook with Inspiration cookbook)
Versions:
Ginger - use ginger biscuits instead of cream crackers
Lemon - use lemon biscuits instead of cream crackers
Coconut - use coconut biscuits instead of cream crackers
2 cups grated carrots
3 ½ cups white sugar
2 tsp ground ginger (even topped)
1 cup water
1 ½ cup fine coconut
2 tbsp butter
Boil carrots, sugar, water & butter for 20 minutes. Stir continuously. Remove from stove. Stir in the ginger & coconut. Stir continuously till nearly cold. Pour in greased plate and cut into squares when cold. (Or small muffin pans)
Recipe: Cook with Inspiration - Alta Smit Photo: Alma Pretorius
Use other fresh fruit with a jelly that compliments it ...
4 cups fresh strawberries, chopped/sliced
2 x 80g boxes strawberry jelly
1 x 40 g box sugar-free vanilla pudding mix
2 cups boiling water
In a saucepan, mix together
the boiling water and sugar-free pudding mix – stir well to eliminate lumps. Bring to a boil while stirring.
Remove from the heat and mix in the strawberry jelly powder.
Cool down to room temperature. (Important!)
Place the strawberries in a pie pan (or individual glasses).
Pour the pudding/jelly mixture over the strawberries and chill for at least an
hour before serving. Serve with yoghurt,
ice cream or whipped cream.
Recipe: ww-recipes.net/2008/06/weight-watchers-fresh-crustless-strawberry-pie-recipe-0-points/
Photo: Alma Pretorius
1 x 820 g tin of peach slices
1 x 250 g punnet of strawberries, washed, leaves removed & halved
1 x 115 g tin of granadilla pulp
2 tbsp fresh basil leaves, finely chopped
2 tbsp fresh mint leaves, finely chopped
1 red chilli, seeded & finely diced (a must)
Pour the peach syrup into a heavy pan and, over high heat, boil for a few minutes until slightly reduced.
Remove from the heat and stir in the basil, mint, chilli and granadilla pulp
.
Combine the peach slices & strawberry halves in a glass bowl (or individual glasses) and pour the hot syrup over the fruit, gently stirring to coat.
Chill in the fridge for a few hours. Serve with cream, ice cream or yoghurt.
Recipe: blogs.food24.com/blondecook - Photo: Alma Pretorius
Makes 4 portions
1 cup strawberries, cleaned,
leaves removed and pureed
2 tbsp white sugar
¼ tsp vanilla extract/essence
3 egg whites (room temperature)
Preheat oven to 180 oC. Mix the strawberry puree, sugar and vanilla extract/essence.
Beat the egg whites until you get soft peaks.
Gently
fold the strawberry puree into the egg whites.
Spoon the mixture into 4 greased ramekins, heaped up high above the top of
ramekins.
Bake in the oven until puffed and golden brown on top, about 12 minutes. Serve immediately.
Recipe: http://www.closetcooking.com - Photo: Alma Pretorius
3 cups boiling water
1 c white rice (ordinary rice)
2 tsp ground cinnamon
2 cups coconut milk
1 c brown sugar (or less)(or substitute)
½ cup cocoa powder
1 tsp vanilla / caramel essence
Zest of 1 orange
Juice of 1 orange
Tin of mandarin oranges – to serve
Preheat oven to 200 oC. Place boiling water, rice, cinnamon, coconut milk, sugar, cocoa powder, vanilla, orange zest and orange juice in a 1.5L casserole oven dish with a lid and stir to combine.
Cover the dish with a lid and bake for 40 minutes. Remove dish from the oven, stir, cover again and bake for another 40 minutes – test to see if rice is soft but not mushy. Remove and let cool down. Serve with mandarin oranges / fresh orange slices. Alma Pretorius
2 liters vanilla ice cream
1 baked lemon meringue pie
Dish with a lid - big enough for the pie to fit in.
Soften the ice cream at room temperature.
Spray your glass/pyrex dish inside. Spoon into the dish 1 liter softened ice cream.
Lower the baked lemon meringue pie whole in the ice cream. (That’s why the dish must be bigger than the pie). Carefully spoon the rest of the ice cream on top of the meringue pie - on top of the stiff meringue part.
Put the lid on and freeze for few hours / overnight.
Only take out of freezer, when you’re ready to serve. Cut the whole frozen pie-thingy in slices and serve.
Its amazing!!!!!!!!!!!!!!!!!! I’m sure one can use other pies too.
Recipe source unknown - photo Alma Pretorius
