Brown Velvet Dessert
A wonderful stand-by dessert idea, for a party or for taking to a function. Guests will love it and beg you for the recipe!
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Hertzoggies are light pastry tartlets with a delectable apricot jam meringue filling. Back in the day, homemade ‘konfyt’ using home –grown fruits such as apricots, formed the basis of fruit pie fillings. The convenience of quality canned jams provides us with the chance to enjoy these traditional tea-time classics.
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Ham, Mozzarella & Spinach Stromboli
This filled bread, kind of like a rolled up pizza, is a meal on its own. Slice thickly and serve with good olive oil and balsamic vinegar for dipping.
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45 ml corn-flour
light brown sugar
5 ml vanilla essence
2 ml cream of tartar
25 ml brandy
1 Flake chocolate
Break the biscuits into the base of a dessert dish
Cook a basic white sauce using the margarine, corn flour and milk.
Bring to the boil briefly, then stir in the sugar and essence.
Remove the pot off the heat and slowly mix in the egg, stirring in well.
Lastly stir in the brandy.
Pour this velvety smooth sauce over the biscuits and refrigerate once it has cooled down slightly at room temperature.
When it has firmed up considerably, cover with stiffly whipped cream and crumble the chocolate over. Serve chilled.
Hints and Tips
The cream of tartar gives substance and emphasises the creaminess of a sauce such as this.
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Brown Velvet Dessert
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