Recipes for the day

Ms_S
wow that sound so awesome.

let me know what your family say? hehehe little rich is should be alright hehehe

I haven't make it yet because I dont have a place to move yet

it is okay

Good morning Momma to be

I made the unbaked milk tart and it was simply delicious!
It is a little richer than the recipe I usually use, and I can only manage a small slice at a time

I can't wait to make this again for my family get together!

Cheddar, Mushroom & Black Pepper Pies

so yummy

Ingredients:
1 Roll puff pastry
15 Millilitre Cooking oil
250 Gram Button mushrooms, sliced
1 Clove crushed garlic
2 carrots, peeled and grated
4 Baby marrows, grated
1 sachet KNORR Black Pepper Sauce
150 Gram cheddar cheese, grated

Instructions:
1. Preheat oven to 200°C.
2. Heat cooking oil in a pot and fry the mushrooms and garlic until soft.
3. Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally.
4. In the meantime make up the sachet of KNORR Black Pepper Sauce as per on pack instructions.
5. Add the made up sauce to the pot and stir in the grated cheddar cheese.
6. Divide the mixture between four oven proof ramekins.
7. Unroll the pastry and cut out four 7.5cm circles and top the ramekins with the pastry circles making sure the pastry stretches over the edge of the ramekins.
8. Bake in the oven for 15 minutes or until the pastry is golden brown and flaky.

Black Cherry Tart recipe

A sweet recipe for Black Cherry Tart
Ingredients
1 x 200 g packet of Bakers Tennis Biscuits
125 ml melted butter
500 ml milk
1 jumbo egg
2 egg yolks, (extra)
45 ml cake flour
45 ml corn flour
125 ml castor sugar
45 ml Cointreau liqueur or 5 ml orange essence
2 x 410 g cans black cherries without stones
45 ml smooth apricot jam
20 ml corn flour (extra)
30 ml (extra) Cointreau liqueur (optional)
45 ml orange zest'
Directions
Place the Bakers Tennis Biscuits in the processor and process into fine crumbs. Add the butter and pulse until combined. Push the mixture into the bottom and sides of a greased 24 cm loose-bottomed flan ring and set aside.

Whisk half of the milk with the whole egg, egg yolks, cake flour, corn flour and sugar. Heat the rest of the milk and gradually add the egg mixture. Whisk over medium heat until the mixture thickens. Stir in the liqueur or essence and pour into the crust. Set aside to cool completely.

To complete, drain the cherries, reserving 200 ml of the juice. Arrange the cherries on top of the tart. Heat the juice and apricot jam. Mix the extra corn flour with a little cold water and whisk just enough of the paste into the liquid to create a medium-thick sauce. Add the extra liqueur if using then spoon the sauce over the cherries. Garnish with the orange zest and allow to cool completely before turning out and serving.

Comments
If you consider the cost of the cherries as a, well, fruitless investment, use any other canned or fresh fruit instead. Peach slices teamed with kiwifruit would be great. And a simple glaze of thinned-down apricot jam would work wonders by adding a glossy crown to your tart.

yummmmmmmm

Oooohhhh my soul that will definately MELT you YUM

Caramel Banana Pancake Tart recipe

Treat your loved ones to this recipe for Caramel Banana Pancake Tart
Ingredients
1 500g packet Sasko Quick Treats Pancake Mix
2 eggs
940ml water
10ml vegetable oil, plus extra for frying
1 ripe banana, crushed
1 can of caramel treat (or boiled condensed milk)
250ml cream, whipped
125g fresh berries of your choice

Directions
Add eggs, water and vegetable oil to a large mixing bowl, and mix well.

In another bowl, add the packet of Sasko Quick Treats Pancake Mix. Now add half of the mixed egg/oil/water mixture to the dry ingredients, and mix well. Add the remaining half of the liquid and mix well.

On moderate heat, using a brush with vegetable oil to oil your pan regularly, bake pancakes one by one, and stack them in a heap to cool completely.

Mix crushed banana with caramel treat and half of the whipped cream.

When the pancakes are completely cooled, spread it with the caramel/banana/cream mixture one at a time, stacking each spread pancake on top of the previous one to create an even stack.

Work quickly, as the stack can slide out of place easily. When the stack is complete use 4 toothpicks to keep the stack in place: press them down vertically until they touch the bottom of the plate. Refrigerate for at least 2 hours.

Remove from the fridge, top with the other half of the whipped cream (whip it again if necessary), then top with fresh berries of your choice. Slice and serve.

hehehe thank you. yes but i missed most of the time frown beside i love Masterchef.. yoh it funny can be sad and serious and scary hahahaha