ROLO CHEESECAKE BARS !

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You need :

crust:
3 cups of graham cracker crumbs
1 cup sugar
2 sticks melted butter (16 tablespoons)

filling:
beat: 2 8-ounce packages of cream cheese
2 eggs
1c. sugar
1/4c. flour
once smooth, add one package of mini rolos

glaze:
1 stick butter
6 ounces chocolate chips.
4 tsp. light corn syrup.

CRUST: STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 7-10 MINUTES AND COOL.
FILLING:POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.
LET COOL AND ADD GLAZE.
GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT.
CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND A HALF A ROLO ON TOP!

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FUDGE PICASSO KOEK

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BASE:
100 g bittersweet chocolate
3 tbsp water
4 eggs, separated
½ cup sugar
100 g walnuts, chopped
2 tbsp flour

MOUSSE FILLING:
100 g bittersweet chocolate
3 tbsp water
1 cup heavy cream

ICING:
2 tbsp sugar
2 tbsp water
2 tbsp cocoa powder
3 tbsp butter
50 g bittersweet chocolate

Preheat oven to 180°C.
Grease and wax-paper the bottom of a 10″ springform pan.
Melt the chocolate in a double boiler or in the microwave, add the water and mix well.
Beat egg whites stiff with the sugar.
Fold in the chocolate, nuts and flour.
Spoon mixture into the pan and bake for 40 minutes.
When the cake is baked it sinks in the middle. Cool completely.

MOUSSE FILLING:
Melt chocolate as before and add water.
Whip the cream and gradually Add the chocolate while whipping.
Spoon the mousse onto the base, ice and keep chilled.

ICING:
Put sugar and water in a small pot and heat to melt the sugar.
Add cocoa, butter and chocolate and cook while stirring until the mixture is smooth.
Using a spoon, drizzle on the cake. Grated chocolate or chocolate curls can be substituted for the icing
resepte-recipes

Mikrogolf Fudge:

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2k suiker
1 blik kondensmelk en
125g botter-
meng alles saam en mikro vir 2min haal uit roer, mikro vir 5min roer mikro weer 5min en roer-hang af van mikrogolf dalk nog 5min tot mooi bruin en volg dan 5ml vanilla by en roer -gooi uit in n gebotterde pan of glas bak laat afkoel bietjie en sny in blokkies..

PORTOBELLO SAMPIOENE MET SPINASIE EN EIERS

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4 groot Portobello sampioene
Spinasieblare (vars – effe opgekook) (gevries – ontdooi)
3 eetlepels olyfolie
4 groot eiers
Mozarella kaas
Sout en peper na smaak
Draai die oond tot by grill
Maak die sampioene skoon en verwyder die stam
Smeer olie aan buite en binnekant van die sampioene en gooi bietjie sout en peper oor
Plaas onder rooster vir so 3 tot 5 minute (oopkant na bo) Haal uit en sit eenkant
Stel die oond af na 175 C
Begin om die sampioene te pak. Sit van die spinasieblare in die sampioen, dan bietjie gerasperde mozzarella kaas, of selfs dun repies gesnyde kaas sal werk. Druk dit stewig vas in die sampioen en maak ‘n bakkie vir die eier. Breek versigtig ‘n eier oop in elke sampioengaatjie
Plaas hulle nou terug in jou oond en bak vir 15 tot 17 minute. Die tyd hang af van hoe gaar jy van jou eiers hou.
Bedien dadelik

PORK CHOPS IN CREAMY BLACK PEPPER AND MUSHROOM SAUCE

Pork Chops in Creamy Black Pepper and Mushroom Sauce_30_1.1.1690_326X580 (1)INGREDIENTS
15 ml Sunflower oil
4 Pork loin chops, fat removed
1 Onion, finely diced
250 g Button mushrooms, sliced
100 ml Sour cream
100 ml Water
1 sachet KNORR Black Pepper Sauce
METHOD
Preheat oven to 200°C.
Heat half the oil over a medium heat and brown the chops on both sides then remove from the pan and place into an oven tray and bake for 10-15 minutes or until cooked through.
Heat remaining oil in the same pan and fry the onions until soft then add the mushrooms and fry until tender.
Add the sour cream and water to the pan and stir in the contents of the sachet of KNORR Black Pepper Sauce.
Allow to simmer for 5 minutes stirring continously to thicken then set aside.
Remove pork chops from the oven when done, serve with creamy mashed potato and spoon the sauce over the chops.