1 can peaches chopped
750g cape fruit yogurt
2 packets orange jelly
half cup condensed milk
Fresh Mint for garnish
Mix both packets of jelly with 2 cups of hot water and 2 cups cold water.
Let it cool and and pour half the jelly in glasses to created bottom layer.
Put in fridge to set.
Mix condensed milk with the other half of the jelly and pour over set jelly to created middle layer.
Put back in the fridge to set.
Mix chopped peaches and yogurt together and dish into glasses to created the top layer.
Finish with a slice of peaches and mint leave.
Prepared, tried and tested by: Denzel Koenana
My granddaughter (7yrs) wanted to help make your dessert but we used strawberries instead .. this is her strawberry version of your Peach dessert.
Round Jelly/ baking mold dish (7-8 cup size) BUNDT PAN
• 2 pkts Original strawberry jelly
• 2tsp gelatine powder
• 2 cups hot water
• 1 ½ cups cold water
1 can peaches in syrup (400g-450g)
• 2tbsp unflavoured gelatine
• 1 can condensed milk (390g-420g)
• ½ cup cold water
• 1 ½ cups boiling water
• In a bowl, open the strawberry jelly and, add 2 cups of boiling water and stir until the gelatine is fully dissolved. Then add, 1 ½ cups of cold water, to it. Put into the fridge until the gelatine thickens to the consistency of raw eggs. Drain the peaches (keep the syrup for 2nd layer) and arrange them on the bottom of the mold. Carefully spoon the thickened mixture over the arranged peach slices and refrigerate until gelatine is set but not firm (should stick to fingers when touched). (This process takes about 1hr-1.5hr).
• Two-thirds way of above time, in a bowl, add ½ cup of cold water and sprinkle 2tbsp of unflavoured gelatine and let sit for about 8-10 mins to allow gelatine to absorb the water. Then mix in 1 ½ cups boiling water and stir for about 2 mins until gelatine is fully dissolved. Add in the condense milk and the peach syrup and stir until the mixture is smooth. Put this mixture in the fridge until it is slightly thickened. By now, 1st layer should be set so gently spoon the 2nd layer into the mold over the peach and strawberry layer. Refrigerate overnight or until firm.
• To quickly unmold your mold…..fill in a basin or sink with warm water. Dip the mold just up to the rim into for 10 secs. Lift from water holding upright, and give a gentle shake to loosen the gelatine from the mold. Put a cold, moistened plate (one you could have put into fridge for 10 mins) over top of the mold and invert the plate and mold together. Carefully lift the mold up and if gelatine doesn’t let go, dip mold in warm water again and try again.
• Use different fruit combos like orange and mango or strawberries and cream etc, etc. Be daring to try out new combos. DO NOT USE FRESH PINEAPPLES, PAWPAWS or KIWIFRUIT or it will not set, due to their natural enzymes.
• Vegetarian gelatine is available too. Don’t be scared to use it as it will never make your jelly rubbery or chewy. All it does is to stabilize the jelly and all professional cooks use it. You don’t want to make a whole tray and have to not be able to show half of it because it didn’t cut well. I never have to line my dishes as the gelatine gives me perfect slices with none to waste. Embrace gelatine, because it is awesome!
Prepared, tried and tested: Veeran N Saroj Sami
- 1 x can (330ml) sprite
- 1 x 250ml fresh cream
- 1 x cup grated cheese
- 5 x cups self raising flour
– Add all the ingredients into a bowl.
– Using a knife mix well till it forms a dough.
– Turn out onto a floured surface and knead for 2 minutes.
– Using a cookie cutter or a cup cut out round pieces and place on a baking tray.
– Bake in a preheated oven @ 200 degrees for 10 – 20 minutes or till the tops become a little bit golden, all depends on your oven.
– Once baked, let it cool before cutting it open and enjoy with fresh cream, and jam.
It the same as my other scone recipe the difference is that I added cheese, but you can add anything you like. For example cranberries, cherries, dried fruit and nuts.
Prepared, tried and tested by:Bobby Swanson
2 cups crushed Weet-Bix (±4)
2½ cups nutty wheat flour; today I used whole wheat bread flour as I did not have other available.
1 tsp salt
2½ tsp bicarbonate of soda
1 cup sweetened coconut
½ tsp cinnamon
1 cup fruit and seeds:-
In this batch I used: Cranberries, yellow sultanas, pumpkin seeds, pecan nuts, slivered almonds
1½ cups demerara sugar
2 cups unsweetended Almond milk
½ cup VOO
1 tsp vanilla essence
Combine and mix the dry ingredients together.
Whisk the eggs, sugar, milk, oil and vanilla.
Add the wet to the dry ingredients and mix till well blended and no dry spots visible.
Leave overnight in the fridge
Fill greased or paper lined muffin tins ¾ full and bake at 200C/400F for 15-20 minutes or until a skewer comes out clean.
You can serve it warm with a glass of fruit juice or pack for lunchboxes.
TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.
Source: Own creation
Prepared, tried and tested: The Recipe Hunter (Cook & Enjoy)
Fruit Pavlova. ( makes 1 large Pavlova ) + extra small meringues for top
300 g icing sugar sifted
300 g castor sugar
300 g egg whites … This equals to 6 egg or 7 egg whites depending on size. I used jumbo eggs so it was 6 egg whites.
Beat whites in your stand mixer until thin cords start to form. Slowly add scoop for scoop your castor sugar. Setting should be on low until all incorporated about 4 to 5 mins. Then with a spatula, stir in the icing sugar well. Rub the meringue between your fingers it should be smooth, and glossy and not grainy. Place In Piping bag with a star nozzle no. 867 from baking tin in Ottery. Then pipe swirls in a round circle on parchment paper the size of a dinnerplate. Pipe some extra small meringues in white then colour your egg whites with a drop if Crimson food colouring and pipe some small pink meringues, bake in slow oven 85 C for 2 hours. Turn off oven heat and leave in oven overnight.
Whip 250 fresh cream until stiff. Whip 1 pkt x 199 g Woolworths marshmallow frosting mix according to directions. I added 1 tsp strawberry essence and a drop of pink Crimson coloring to make pink. Place both whipped cream and whipped marshmallow frosting in separate piping bags add them both into a larger ziplock bag, cut the corner and pipe swirls around the pavlova . It will come out as two colors. Decorate with fresh red currants, cherries, blackberries and blueberries. Add a few sprigs of mint and a drizzle of granadilla pulp to top. Add your smaller meringues for decoration. Lastly add sifted icing sugar ( optional )
Tried and Tested and posted by: Gail Haselsteiner