Tant Sannie Recipe Book Interactive Final Low Res

Tant’ Sannie’s Recipe Book 2018
2018 RECIPE /
RESEPTE BOOK
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.
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Tant’ Sannie’s Recipe Book 2018 Tant’ Sannie’s Recipe Book 2018
Tant’ Sannie Recipe Challenge INGREDIENTS

Winning Recipe FOR THE SAUCE:
• 60 ml Cinnamon infused vodka
Profiterole Trifle
(place two cinnamon sticks into
375 ml vodka and leave for a few days)
• 250 ml golden syrup
b y FAT I M A D E A B R E U FOR THE PASTRY CREAM

• 250 ml full cream milk
• 1½ tsp vanilla bean paste
• 3 egg yolks
• 2 tbsps butter
• 2 tbsps cornstarch
• 3 tbsps sugar
FOR THE PROFITEROLES

• 250 ml cake flour
• Pinch of salt
• 250 ml water
• 100 g butter, cubed
• 4 eggs
FOR THE WHITE CHOCOLATE MOUSSE

• 4 large eggs, separated
• 180 ml castor sugar
• 200 g white chocolate finely chopped
• 1½ cups of cream
• 150 ml Tant Sannie se melktert
OPTIONAL EXTRAS
• Tinned pears in syrup
• Fresh gooseberries for garnish
• Chocolate or sugar decorations
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of the sugar until pale. Heat 125ml of the cream to

METHOD a simmer. Slowly add the warm cream to the
yolk mixture while vigorously whisking.
1. For the sauce, heat the syrup on medium for Pour the mixture back into the pan and stir until it
about 3 minutes or until thick. Stir in the vodka resembles pouring custard. Strain the custard
a little at a time. Cool. Store in the fridge. through a sieve over the chocolate. Leave for
2. For the pastry, bring milk to a slow boil in 2 minutes and then stir until smooth.
a stainless steel thick-bottomed pot on Add the Tant Sannie se Melktert liquer 30 ml at a
medium heat. Add cornstarch to the egg yolks time mixing well between additions.
in a bowl. Place the butter in a separate bowl 13. Beat
7. the egg whites until stiff peaks form.
and place a sieve over the bowl. When the milk Heat 150 ml of the sugar with 60 ml water over
just starts to boil, add the sugar to the egg medium until melted. Boil for 5 minutes until
yolks and stir to combine. lightly golden (soft ball stage). With the mixer
3. Slowly add some of the warmed milk to the egg running, slowly pour the hot syrup down the side
mixture while whisking. Then add the remaining of the bowl with the beaten egg whites. Beat the
milk slowly while whisking. mixture until glossy. Allow to cool before folding
4. Return the custard mixture to the heat and into the chocolate mixture.
whisk continuously until the mixture thickens. 14. Now
8. beat 250ml of cream until stiff. Fold into the
Now strain the mixture through the sieve over chocolate mixture.
the butter. 9.
15. Pipe pastry cream into the choux puffs.
5. Mix to incorporate the custard and butter. Lay 16. To
10. assemble, spoon chopped tinned pears into
cling film over the pastry cream to prevent a the bottom of a glass dish. Cover the pears with a
skin from forming. Set aside to cool to room mousse layer. Top the mousse layer with
temperature and then store in the fridge. profiteroles. Drizzle syrup over the profiteroles.
3. Preheat the oven to 220°C. Line two baking
6. Top with more mousse. Layer profiteroles on top
trays with baking paper. of the trifle and drizzle with more syrup.
7. Sift flour and salt together. Bring the water and The syrup can be omitted in the middle layer for a
butter to a boil on medium heat in a saucepan. less sweet trifle.
8. Remove the saucepan from the heat and add
the flour all at once stirring with a wooden
spoon until incorporated. Return the mixture
to the heat and continue stirring until the
mixture leaves the sides of the saucepan and
forms a ball. Allow to cool to room temperature.
9.
4. Add eggs, one at a time, stirring until each
egg is incorporated. It might not be necessary
to add the fourth egg. If the butter makes peaks
that just collapse slightly, then it is the right
consistency.
10. Spoon the butter into a piping bag with a 1 cm
opening. Pipe 2 cm rounds onto the prepared
trays. Alternatively, use a teaspoon to drop
batter onto the baking sheet. The profiteroles
must be small.
11. Reduce
5. the oven temperature to 200°C (190°C
for a fan oven) and place the baking trays into
the oven. Bake for 10 minutes. Reduce the
temperature to 180°C and bake for about 12
minutes or until golden. Turn the oven off and
allow to dry out in the oven. Cool.
12. For
6. the mousse, beat the egg yolks and 30 ml
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CATEGORIES
K AT E G O R I E Ë
Please click on the images to be taken to the category page
3.
1. Baked Desserts / Gebakte Nageregte .................................. 8
2. No Bake Desserts / Nie-Gebakte Nageregte ............... 34
3. Cold Desserts / Yskas Nagergte ................................... 58
4. Easy to Make / Maklike Nageregte ............................... 84
5. Dessert Drinks / Nagereg Drankies .............................. 110
1. 4.
2. 5.
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L I P - L E K- L E K K E R
GEBAKTE NAGEREGTE
BAKED D ESSERTS
10. 12. 14.

Please click on the images to be taken to the relevant recipe page
16. 18. 20.
22. 24. 26.
28. 30. 32.

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DIE KORS LOS E T ERT :

Ta nt Sannie s e M elk tert
- Euna van der Walt
BESTANDDELE
• 6 eiers (geskei)
• 2½ koppies Tant Sannie se Melktert
(laktose vry/amandel/soya melk is ook
geskik)
• ¾ koppie suiker
• 5ml Vanielje geursel
METODE
1. Klits jou eierwit tot styf en sit een kant.
2. Onthou om jou bak voor te berei vir
die oond.
3. Voorverhit oond op 180 grade Celsius.
4. Klits die eiergele & suiker & vanielje goed
saam, tot romerig.
5. Voeg melk by (koppie vir koppie) en roer dit
deeglik in.
6. Vou die styf geklitse eierwit by die mengsel.
7. Gooi die mengesel in die bak wat jy vooraf
voorberei het.
8. Bak in die oond vir 1uur.
9. Bedien onmiddelik.
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M ALVA ME T
Ta nt’ Sannie s e s k o p !
- Nadia Van Dyk
BESTANDDELE METODE
POEDING 1. Voorverhit oond tot 180°C. Smeer
• 250ml suiker oondvaste bak met ‘n volume van
• 15ml botter 1.5 liter.
• 1 eier 2. Room die suiker en botter. Voeg die eier,
appelkooskonfyt en asyn by en klits goed.
• 12,5ml appelkooskonfyt
3. Los die koeksoda in die melk op en roer
• 15ml asyn
goed by die eiermengsel.
• 5ml koeksoda 4. Voeg die koekmeelblom, sout en kaneel
• 250ml melk by en meng goed.
• 250ml koekmeelblom 5. Skep mengsel in oondvaste bak.
• Knippie sout 6. Bak vir 30 min tot donkerbruin.
• Kaneel na smaak 7. Wanneer poeding klaar gebak het en nog
baie warm is, steek met vurk die
SOUS poeding goed deur sodat daar genoeg lug
• Tant Sannie se Melktert Likeur is vir die sous om lekker in te trek.
8. Gooi so tussen 250 - 500ml van die sous
oor die poeding.
9. Gooi dit stadig oor sodat dit goed oral
kan intrek en die poeding lekker nat is.
10. Bedien met vanielje roomys
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Kaneelro lletjies
- Janine Groenewald
BESTANDDELE METODE
DEEG DEEG
• 1 k warm water 1. Meng die water, karringmelk, suiker,
• ¾ k karringmelk (kamertemperatuur) gesmelte botter en gis saam. Laat staan
• ½ k suiker vir 15 minute.
2. Voeg die sout, eiers en meel by. Meng
• ¼ k botter, gesmelt
deeglik en laat staan vir 10 minute.
• 3 eetlepels droëgis
• ½ eetlepel sout VULSEL
• 2 eiers 1. Voeg die gesmelte botter, bruinsuiker,
• 5-6 k broodmeel suiker en kaneel saam. Hou eenkant.
2. Strooi meel op jou werkoppervlak.
VULSEL 3. Rol die deeg uit (ongeveer 30 x 40 cm).
• 3 eetlepels botter, gesmelt 4. Smeer die vulsel oor die deeg en rol die
• koppie bruinsuiker deeg op. Sny in 12 groot rolletjies.
• koppie witsuiker 5. Plaas die rolletjies op waspapier in ‘n
• 3 eetlepels kaneel bak plaat. Bak vir 15-20 minute
teen 200°C.
VERSIERSEL
VERSIERSEL
• ¼ k sagte Botter
Terwyl die rolletjies bak, meng die versiersel se
• 3 k Strooisuiker
bestanddele en smeer op warm rolletjies.
• 120 ml sagte Roomkaas
• 1 t Vanieljegeursel
• 150ml Tant Sannie se Melktert Likeur
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Ta nt Sannie Chees ecak e

TANT S AN N IE S E K AAS KOEK
- Carol-Ann Jewell
INGREDIENTS crumbs with coconut biscuits. Put

crumbs with melted margarine and
• 200g coconut biscuits mix well.
2. Pour into cake tin and press down for an
• 50g margarine
even base.
• 1kg Lancewood double cream yogurt
unsweetened CHEESECAKE MIX
• 1 tin condensed milk 1. Mix together the yogurt, condensed milk
• 125ml Tant Sannie Melktert and Tant Sannie Melktert.
• Handful blueberries 2. Pour onto biscuit base.
• 3 tablespoons sugar 3. Bake in 150°C oven for 45 minutes. Turn
• 5 tablespoons water oven to 180°C and bake for 30 minutes.
Put oven off and leave cheesecake in
oven to cool off.
METHOD
• Turn oven to 150°C BLUEBERRY SAUCE
• Spray a loose bottom cake tin with 1. Put blueberries, sugar and water in a pot.
spray and cook 2. Boil until sauce thickens. Let cool down
completely.
BISCUIT BASE 3. Pour over cooled cheesecake.
1. Put margarine in a pot to melt. Make
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Stick y To f f ee Cak e
- Chene Stra uss
INGREDIENTS Sannie se Melktert and bicarb in a bowl and

leave to stand for 5 minutes. Blitz together
FOR THE DATE CAKE the date mixture, butter and sugar until
• 250g pitted Medjool dates, chopped combined. Blitz in the eggs.
• 180ml boiling water 3. Sift over the self-raising flour, salt and
• 125ml Tant Sannie se Melktert cinnamon and fold in until just combined.
• 5ml bicarbonate of soda Divide between the prepared pans (about
• 125g butter, chopped 290g batter into each pan). Bake for about
• 180ml soft brown sugar 30 minutes until a testing skewer comes
• 2 eggs out clean. Spoon 15ml of the remaining
• 250ml self-raising flour Tant Sannie se Melktert over each cake as
• pinch salt soon as it comes out of the oven.
• 5ml ground cinnamon Cool in the pans.
4. For the toffee sauce, bring all the
FOR THE TOFFEE SAUCE ingredients to a boil. Reduce heat and
• 125ml Treacle sugar simmer, while stirring for about 5 minutes
• 45ml cream or until slightly thickened.
• 30ml Tant Sannie se Melktert Cool to room temperature.
• 50g butter 5. For the icing, beat the butter until pale.
Add the cream cheese and icing sugar
FOR THE CREAM CHEESE ICING until smooth.
• 100g soft butter 6. To assemble, remove cakes from the tins.
• 250g tub cream cheese, at room Spread 125ml of the icing on each cake
temperature layer and stack on top of each other on a
• 250ml icing sugar cake stand. Spread remaining icing around
• 45g packet caramel popcorn the cake to create a naked cake effect.
7. When ready to serve, drizzle the toffee
sauce around the top of the cake, allowing
METHOD it to drip down the sides.
1. For the date cake, preheat oven to 180°C. Drizzle remaining sauce on top and sprinkle
Line 3x17cm round cake pans with baking paper. over the popcorn.
2. Combine the dates, water, 80ml of Tant Serve immediately, alternatively serve the
sauce on the side.
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Ta nt Sannie
T EN N IS B IS CU IT TORT E
- Declin M
INGREDIENTS
stir until completely melted
FOR THE TOPPING and smooth and remove from the heat.
• 100g Tennis Biscuits, roughly crushed 2. Beat the egg yolks with half of the icing
• 30ml Tant Sannie se Melktert sugar and all of the castor sugar
• 50g slivered almonds until pale and thick. Beat in the vanilla
essence, melted butter and
FOR THE SAUCE melted chocolate.
3. Sift in the cornflour and fold well
• 100g Bar One Chocolate
into the mixture.
(chopped roughly into 2cm pieces)
4. Whisk the egg whites in a separate bowl
• 50ml cream
soft peaks, then slowly incorporate the
remaining icing sugar, tablespoon by
FOR THE TORTE
table spoon until the mixture is stiff
• 100g Bar One Chocolate and glossy.
(chopped roughly into 2cm pieces) 5. Carefully fold the meringue into the
• 5 large eggs, separated chocolate mixture.
• 200g icing sugar 6. Pour into the prepared pan then bake
• 25g castor sugar for 35-40 minutes.
• 5ml vanilla essence 7. The cake should form a beautiful flaky
• 50g butter, melted crust on top while remaining moist
• 20g cornflour and light in the middle. golden then
transfer to a bowl to cool.
METHOD FOR THE SAUCE

1. Melt the Bar-One for the sauce in a
FOR THE TOPPING heat-proof bowl set over a pot of lightly
1. Preheat oven to 150°C. simmering water, stir until
2. Place your crushed Tennis Biscuits completely melted and smooth, slowly
into a bowl. stir in the cream and remove from the
3. Add the Tant Sannie se Melktert until the heat. When the cake is done, allow it
mixture is thoroughly coated but not too to stand for a few minutes before turning
soggy. Place on a baking sheet and pop into out onto a cooling rack.
the oven for 30 minutes or until the 2. Place onto a serving plate or cake stand,
crumble has completely dried out. top with the biscuit crumble, the toasted
4. While this is baking, place the slivered slivered almonds and drizzle generously
almonds in a pan and toast until lightly all over with the sticky chocolate sauce.
FOR THE TORTE

1. Grease a 20cm spring form tin Melt the
Bar-One in a heat-proof bowl set over a
pot of lightly simmering water,
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CHEF BRENT’S PEANUT BUTTER &

White Cho co late Cu p ca k es
- B rent Nel
INGREDIENTS 3. Fill the cupcake liners to about full,

and bake for about 20 minutes.
CUPCAKE: Oven temperatures vary so keep an eye on
• 2 cups cake flour them using a skewer to ensure they don’t
• 1tsp salt dry completely. Leave to cool for about 5
• 1tsp baking powder minutes before turning out onto cooling rack.
• 2tsp bicarbonate of soda 4. Using an Apple corer, or cookie cutter
• ¾ cup cocoa powder knife, cut small round holes in the top mid
• 2 cups sugar dle of the cooled cupcakes. Remove the
• 1 cup vegetable oil(sunflower oil) tops and keep them as lids.
• 1 cup strong coffee
• 1 cup milk GANACHE:
• 2 large eggs 1. Heat the cream until just simmering and
• 1 tsp vanilla essence melt the white chocolate into the hot
cream (using a whisk is better than a
GANACHE: CUP DOUBLE CREAM wooden spoon as we all tend to do).
• 1 cup (225g) white chocolate 2. Stir until smooth and then add the peanut
• 2 tbsp smooth peanut butter butter and Tant Sannie Melktert.
• 2 tbsp Tant Sannie Melktert 3. Let it cool until it thickens, but is still soft
enough to be piped.
ICING: 4. Spoon into a plastic sandwich bag and
• ½ cup butter twist the top to seal (if you have a piping
• 2 ½ cups sifted icing sugar bag you can use it).
• 4 tbsp Tant Sannie Melktert 5. Cut the tip of a corker and pipe it into the
• 1 tbsp smooth peanut butter holes in the cupcakes and then pop the
lids back on. If you have leftover ganache
you can freeze it for your next batch!
METHOD
1. Pre-heat oven to 180 degrees C and line 24 ICING:
cupcake moulds with paper liners. (If you 1. Cream the butter well in the electric mixer
have old tins you can use some spray and (hand mixer will also do).
cook to assist) 2. Gradually add the icing sugar and combine
2. Sift all the dry cupcake ingredients together. thoroughly.
(Cake flour,salt,baking powder,bicarbon 3. Add the Tant Sannie se Melktert slowly
ate,cocoa, sugar) add oil, coffee and milk and and the peanut butter until the icing sugar
mix on medium speed for about 2 minutes. looks thick enough to spread or pipe.
Add vanilla essence and eggs and beat for
another 2 minutes.
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Cho co late Pro f itero les

- Ursula Bezuidenhout
INGREDIENTS 4. Stir vigorously until the mixture leaves

the side of the pot and forms a ball.
• 250ml water Let the mixture cool.
• 100 butter 5. Place in the bowl of an electric mixer and
• 125g cake flour add the eggs one at a time, beating well.
• 25g cocoa powder Add only enough of the last egg to
• 3-4 eggs achieve a mixture that is thick and glossy
• 150ml tant sannie and will hold it’s shape.
6. Place spoonfuls of the mixture on a
FILLING greased baking tray.
• 375mlcream 7. Bake at 180’C for 25-30 mins.
• 45ml icing sugar 8. Remove from the oven and pierce with a
• 45ml tant sannie and brandy knife to release the steam inside.
9. Return to the oven for another 5 mins to
TO SERVE ensure the profiteroles dry out properly.
• 200g white chocolate, melted. 10. Remove and cool.
• Icing sugar for sifting 11. Fill with cream ,drizzle with white choco
late and decorate as desired. Serve sifted
METHOD with icing sugar.
1. Combine the water tant sannie and butter in
a pot and heat over a medium high heat FILLING
until the butter has melted. • Beat the cream icing sugar tant sannie
2. Bring to the boil. and brandy until stiff
3. Remove from the heat and stir in the flour
and cocoa powder.
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Anna s e B randewyntert
- Anna-Marie Smith
BESTANDDELE 2. Meng dadels en kookwater en laat afkoel

• 250g dadels in stukkies gesny en voeg koeksoda by en meng deur.
3. Klits margarien en suiker tot romerig.
• 250ml kookwater
Voeg geklitste eier by en meng goed.
• 5ml (1 t.) koeksoda 4. Sif droë bestanddele saam en vou by die
• 200ml suiker suikermengsel in.
• 15ml (1 e.) margarien 5. Roer dadelmengsel by en meng
• 1 eier geklits goed deur.
• 315ml (1 1/4 kop) koekmeel 6. Skep beslag in oondbak en bak dit vir 30 -
• 1/4 teelepel bakpoeier Knippie sout 45 minute of tot gaar.
STROOP 2 STROOP
• 50ml ( 1 kop) suiker 1. Kook al die bestanddele vir stroop saam.
• 15ml (1 e.) margarien Verwyder van hitte en voeg vanieljegeur
sel by. Gooi die stroop oor warm tert.
• 188ml (3/4 kop)
2. Kan met die helfte vla en helfte van
Tant Sannie se Melktert drankie
Tant’ Sannie Se Melktert gemeng
• 62.5ml (1/4 kop) Kookwater bedien word.
• 1 teelepel vanieljegeursel
VARIASIE: Voeg 125ml (1/2 kop) pekanneute
METODE saam met die dadelmengsel by.
1. Voorverhit oond tot 180 grade C en smeer
24 - 25 ml oondbak met margarine of spuit
met kleefwerende kossproei.
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Ta nt Sannie s e
OREO K AAS KOEK
- Danielle Terblanche
INGREDIENTS METHOD
• 1 ¾ koppies Versiersuiker 1. Meng die Gelatin met die Tant Sannie se
• 4 koppies geklopte room Melktert tot opgelos.
• 1 ½ koppies Oreo beskuitjies, 2. Meng die Fyn beskuitjies met die botter.
fyn gebreek (vir die kors) 3. Druk vas in ‘n 25cm “;spring
• 2 Eetlepels gesmelte botter form pan”
• 1 pakkie (24) Oreo Koekies, 4. Klits die Roomkaas tot glad.
rof gekap 5. Voeg die Gelatin mengsel, rof gekapte
• 900gr Roomkaas koekies en 3 koppies styf geklopte room
• 1/2 koppie Tant Sannie se Melktert
• 1 pakkie Gelatin
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H ilda s e Kla p p ertert

- Alet Jacobs
BESTANDDELE
• 4 Eiers
• 3 eetlepels botter (gesmelt)
• 1 koppie bruin suiker
• 200ml bruismeel
• ‘n knippie sout
• 375ml melk
• 125ml Tant Sannie se Melktert
• 1 teelepel vanilla essence
• 1 hoogvol koppie klapper
METODE
1. Meng al die bestanddele saam in n groot
mengbak.
2. Spuit vierkantige glasbak.
3. Bak by 180 grade tot goudbruin en gestol
+- 30 minute
4. Laat heeltemal afkoel en sny dan in blokkies
Page 30 Page 31
V ero n s e Tant Sannie

ME LKTE RT POE DIN G
- Veronica Uitenweerde
BESTANDDELE BOLAAG
• 300g Melk Sjokolade
BESLAG • 90ml Ideal-melk
• 150g Koekmeel • 45ml Room
• 200g Suiker • Smelt bolaag bestanddele stadig oor
• 10ml Bakpoeier minimum hitte. Laat effens afkoel en gooi
• 2ml Sout oor poeding.
• 5ml Kaneel
• 4 Ekstra groot eiers, geskei METODE
• 25ml Tant Sannie se Melktert
• 100ml Water 1. Klits eiergeel.
• 125ml Olie 2. Voeg by die eiermengsel, olie, water, Tant
Sannie se Melktert en klits alles saam.
SOUS 3. Sif droë bestanddele en voeg by
1. Kook saam totdat die suiker gesmelt is en • mengsel.
verwyder van hitte 4. Klits eierwitte styf en vou in.
2. 170ml Ideal-melk 5. Bak ± 40 minute tot gaar.
3. 62.5ml Suiker
Voeg by en gooi oor gaar poeding Sien “BESTANDDELE*” vir Sous en Bolaag
125ml Tant Sannie se Melktert Bedien saam met Vanilla roomys.
Page 32 Page 33
NO BAKE DESSERTS
Please click on the images to be taken to the relavant recipe page 36. 38. 40.
41. 44. 46.
48. 50. 52.
54. 56.
Page 34 Page 35
THANKS FOR TANT’ SANNIE’S MILK TART

Dankie vir Tant Sannie se Melktert
- Mirandi Nel
INGREDIENTS saam. Voeg geklitste Tant Sannie se

Melktert - mengsel by melkmengsel
• 3 Koppies melk en plaas terug op stoof.
• 3 Eetlepels botter 5. Roer vinnig en aanhoudend tot mengsel
• 1 Koppie suiker verdik. So ongeveer vyf minute. Haal af
• 3 Eiers geskei van die stoof en vou dadelik die
• 1 Teelepel vanielje geursel eierwit mengsel in.
• 2-3 Sopies Tant Sannie se Melktert 6. Roer aanhoudend en teen ‘n hoë spoed
• 3 Eetlepels Maizena (opgehoop) tot dit goed gemeng is. Gooi dan vinnig in
• 6 Marie of tennis beskuitjies (Fyn) die tertbord en maak gelyk bo-op.
• kaneelsuiker 7. Strooi bietjie kaneelsuiker oor en verkoel
vir 2ure lank. Geniet hom!
METHOD
1. Smeer ‘n medium grootte tertbord met mar•

garien uit en strooi dan twee derdes van die
beskuitjiekrummels daarin.
2. Kook dan die melk, botter en suiker saam
totdat die suiker heeltemal opgelos is.
3. Verwyder van die hitte. Klits die eierwitte en
vanieljegeursel tot sagte punte vorm
4. Klits die eiergele, maizena, so paar sopies
(na smaak, maar 2 tot 3 werk mooi van die
wonder bestannddeel - Tant Sannie se
Melktert en ‘n halwe koppie van die melk
Page 36 Page 37
Ta nt Sannie s e
DRIEHOEK VRIES K AS KOEK
- Suzaan Steenberg
INGREDIENTS Tennisbeskuitjies op foelie in 3 x 6 rye .

3. Sit lepelsvol van roomkaasmengsel op
• 100g botter middelste ry.
• 60ml strooisuiker 4. Pak rooi & groen kersies bo-op en plaas
• 250g roomkaas res van mengsel daarop.
• 1 eier 5. Vou buitenste Tennisbeskuitjies boontoe
• 18 Tennisbeskuitjies rooi & groen kersies om ‘n driehoek te vorm, vou foelie om
• 75ml Tant Sannie se Melktert likeur en plaas tert in vrieskas tot heeltemal
• 200g donkersjokolade gevries.
• 1 Peppermint Crisp 6. Smelt donkersjokolade en roer 25ml Tant
Sannie se Melktert by.
METHOD 7. Smeer buite om tert en versier met
stukkies Peppermint Crisp.
1. Room botter en strooisuiker, klits eier en 8. Sny in snye en bedien as ‘n spesiale
voeg by, roer roomkaas en 50ml Tant San bederf
nie se melktert by tot goed gemeng.
2. Plaas in vrieskas tot halfpad gevries. Pak
Page 38 Page 39
M ilk Tart M ars hmallo ws

M ELK T ERT M ARS HM ALLOWS
- Emré Rademeyer
INGREDIENTS 4. Beat the cooled mixture on high (a stand

mixer works best) for about 10 minutes or
MARSHMALLOWS until very thick.
• 30ml granulated gelatine 5. Beat in Tant Sannie se Melktert until well
• 45ml cold water combined. Spread into the prepared tin.
• 375ml castor sugar 6. For the coating, sift together the
• 160ml hot water ingredients and sprinkle a layer over the
• 1 cinnamon stick marshmallow. Set aside for at least 2
• 60ml Tant Sannie se Melktert hours or until set.
7. Use a sharp knife to cut the
CINNAMON COATING marshmallows into about 30 blocks and
• 125ml icing sugar mix through the remaining cinnamon
• 7.5ml ground cinnamon coating.
METHOD
1. For the marshmallows, line a 25cm square
cake tin with baking paper, allowing a 2cm
overhang for easy removal.
2. Mix together the gelatine and cold water and
set aside to bloom for 5 minutes.
3. Heat the castor sugar, hot water and
cinnamon in a saucepan on medium high
heat, stirring until the sugar has dissolved
and hot. Take off the heat, remove cinnamon
and stir in the bloomed gelatin un
til dissolved. Pour into a large bowl and
cool to room temperature.
Page 40 Page 41
Ta nt Sannie s e M eltert
REËN B OOG T ERT
- Elize Swanepoel
BESTANDDELE METODE
• 2 pakkies tennisbeskuitjies KORS
botter 1. Smelt die botter en rol twee pakkies be
skuitjies fyn.
VULSEL 2. Gooi die botter bo-oor die beskuitjies
• 1 blikkie kondensmelk om ‘ n stywe pasta te vorm.
• 1 Klein pakkie Smarties 3. Druk plat in tertbak.
• 1 Klein pakkie Jelly tots
TERT VULSEL
• 90ml koue water
1. Gooi suurlemoensap laaste in.
• 1 Koppie fyn gekapte Smarties & Jelly tots 2. Gooi die mengsel bo-oor die kors en ver
• 1 Pakkie jellie poeier (enige geur) sprei eweredig.
• ½ koppie Tant Sannie se melktert drankie 3. Sprinkel gekrummelde Flake bo-oor vir
• Flake sjokolade (opsioneel) versiering.
4. Sit dit in die yskas om te stol.
Page 42 Page 43
Celes te’s Tant Sa nnie

MELK T ERTJ IE F U DGE
- Celeste Bensch
INGREDIENTS 4. Add the condensed milk to the mixture.

Turn down the heat to medium, and
• 4 tablespoons Margarine continuously stir to prevent it catching on
• 1 tablespoon Golden Syrup the bottom of the pot.
• 1 tin Condensed milk 5. Add the pinch of salt and cinnamon to
• 1 cup of “Tant Sannie se Melktert” liqueur the mixture and continue to stir all
• 5 cups White Sugar the time. This will take about 25 minutes.
• Pinch of salt and a pinch of cinnamon. 6. The mixture is ready when you scrape
the sides of the pot with your
METHOD wooden spoon and you can feel it has
set a bit. Or if you take a small amount
1. Grease an oven proof dish with margarine out of the pot and it sets to the
or spray with spray and cook. consistency of soft a soft ball.
7. Now remove the pot from the stove and
2. On the stove top,melt the margarine and carefully pour the fudge into the greased
golden syrup in a pot with a thick base on dish your prepared earlier.
high heat. 8. Leave it to set for about 10 minutes and
3. Add the sugar and “Tant Sannie se Meltert” cut into equal blocks.
to the butter in the pot. Stir through until 9. Enjoy as is, or with a shot of “Tant Sannie
everything is mixed thoroughly. se Melktert” on the side.
Page 44 Page 45
CHOCOLATE TANT SANNIE SE

M elk ert Cu s tard Squ ares
- Cirsten Van den Heuvel
INGREDIENTS
• Tant Sannie Se Melktert - 750ml of cream
• 30g cocoa powder
• 1 slab of milk chocolate
• 2 eggs
• Half cup castor sugar
• 2 tsp vanilla essence
• Cinnamon for dusting
• 1 Tablespoon butter
METHOD
1. Pour Tant Sannie Se Melktert - 750ml and
350ml cream in pot with the butter and
vanilla essence.
2. Scald (warm) it to the right heat then add
the beaten egg with sugar and remaining
400ml cream and cocoa slowing mixing in
and beating it.
3. Then add the melted slab of chocolate.
4. Cook on simmer until thick.
5. Pour into a flat long rectangular dish, dust
with cinnamon and cool in fridge for 3
hours then cut into squares.
6. Serve with a dollop of fresh cream and a
strawberry

Page 46 Page 47
Ta nt Sannie Trif le
- Sharon Motaung
INGREDIENTS
• Ready made banana cake

• 2 cups tant sannie se melktert
• Vanilla custard
• Chocolate mousse
• Seasonal fruits for garnishing
METHOD
1. Slice banana cake in finger size and place

on a square dish.
2. Pour 2 cups of the Melktert liqueur over
the slices, then follow with vanilla, jelly and
mousse. Then re-start the method again.
3. Decorate with fruits of your choice. Enjoy!
Page 48 Page 49
Ta nt Sannie Trif le
- Sharleen Hemwanth
INGREDIENTS METHOD
• 20 x 20cm square of chocolate cake 1. Cut chocolate cake into 2x2cm chunks.
(For best results bake Ina Paarman’s choco Place first layer on bottom of suitable
late cake mix the day before. If you’re in a glass bowl. Pour tot of Tant Sannie
hurry, any store-bought chocolate cake will over cake. Pour layer of custard over
do, but the better the cake, the better chunks of cake approx half a litre.
the trifle). 2. Whip cream until stiff. Add layer of cream
• 1 litre of chilled custard (prefer ultra-mel) over custard in blobs, working from
• 2 x flakes (or more!) outside in so that you can see the layers
when you’re done.
• 500 ml whipped cream
3. Roughly chop nuts. Sprinkle a layer
• Your choice of nuts (I used walnuts and •
over cream.
• flaked almonds) 4. Crumble a layer of flake. Repeat layers,
• 2 tots Tant Sannie melk tart starting with cubed cake, moistening it
• Cherries optional with a shot of Tant Sannie, then custard,
and cream.
5. Garnish the top with nuts and a flake.
Keep chilled until you’re ready to serve,
and enjoy!
Page 50 Page 51
Kers f ees Ko ek s tru if

- Liezel Bowman
BESTANDDELE WENK:
• 2 gekoopte rolkoeke Dit kan ook in individuele bakkies vir elke gas ge-
• 1 pakkie groen jellie maak word. Gebruik die metode net een keer.
• 1pakkie rooi jellie
• 30 ml brandewyn (2eetlepes)
• 2 koppies Tant sannie se melktertmengsel
• 100 gram pekaneute (1pakkie)
• 250ml room
• 375 (1 blik) karamelkondensmelk
• 410g (1 blik) pere gedreineer
METODE
1. Maak twee kleure jellie in aparte bakke aan
soos aanwysings op pakkie. Laat stol in
yskas. Sny pere in kleiner stukkies.
2. Sny rolkoek in skywe en sit onder glasbak.
3. Sprinkel brandewyn oor rolkoek.
4. Sny groen jellie in stukkies in bak waarin dit
is. Skep helfte van jellie op rolkoeklaag.
5. Skep helfte van melktertmengsel gevolg
deur helfte van rooi jellie wat ook in blokkies
gesny is.
6. Skep die helfte van pere bo op. Klits room
styf en roer karamelkondensmelk daarby
tot glad. Skep helfte van roomlaag bo-oor.
Sprinkel neute bo-oor. Herhaal op dieselfde
manier met oorblywende bestandele.

Page 52 Page 53
Ru di’s Cho co late Trif le

- Rudi Van der Westhuizen
INGREDIENTS 5. Cut 1 packet of whispers in halve and

spread over mousse.
• 2 - 3 Chocolate sponge cakes 6. Put the next sponge cake on. Repeat Klip
drift and Tant Sannie se Melktert over
• 2 - 500ml Tubs Chocolate Mousse
sponge cake.
• 2- Packets Instant Chocolate Pudding 7. Get instant pudding from the fridge and
• 1- 250ml Fresh Cream spread evenly over sponge cake, keep a
• 1-2 Medium Packets of Whispers little bit of instant pudding separate
• 150 ml Klipdrift Premium Likeur for the topping.
• 150 ml Tant Sannie Se Melktert 8. Spread some more Whispers over instant
pudding. Take leftover instant pudding,
METHOD beat fresh cream and mix together.
Spread evenly on top.
1. Before you get started, prepare chocolate 9. Spread last whispers on top for the
instant pudding and leave in fridge to set. finishing touch.Optional fresh berries
2. Place 1 chocolate sponge cake at the and nuts can be used as a delightful
bottom of a medium size glass bowl. topping
Remember you eat with your eyes as well. 10. Delicious layers of irresistible chocolate.
3. Drip 50 ml of Klipdrift Gold on sponge cake. Put in fridge overnight or at least
Spread 50ml of Tant Sannie se Melktert 4-5 hours to set. Enjoy with family and
over that. good friends. Kids will find this
4. Empty mousse in bowl and spread evenly. “Lip-Lek-Lekker”
Page 54 Page 55
Kaa s k o ek M elk tert

CHEESECAKE MILK TART
- Leon De Bruyn
BESTANDDELE METODE
KORS KORS
• 1/ 1½ pakke Boudoir vinger beskuitjies 1. Pak vingerbeskuitjies in 2 rye in die lengte
• Kies tussen die volgende: van bak (32x22 cm)
Die tertvulsel self kry 250ml Tant Sannie se 2. Bedruip beskuitjies stadig met melk/
Melktert, dus hou party van die lekker sterk mengsel. Maak seker dat al die
weer gawe - 75ml tant sannie se melktert ge beskuitjies van bo bedruip word om te
meng met 75ml melk. verseker dat almal klam is.
Die ligter weergawe is om net 150 ml melk 3. Moenie bekommerd wees as daar melk
in die kors te gebruik. onder in die bak is nie, die beskuitjies sal
dit absorbeer.
TERT VULSEL 4. Sit in yskas.
• 20ml gelatine geweek in 100ml kookwater.
• Verwarm 250ml Tant Sannie se Meltert TERT VULSEL
tot amper 1. Klits room styf tot dit frummel soos
kookpunt (moet dit nie kook nie) botter (dit verseker dat u die sagte
• Klits by gelatine vulsel (indien klonte vorm, smelt-in-die-mond effek kry)
verhit weer en klits tot opgelos en glad) 2. Klits maaskaas by. Klits suiker stadig by.
• Laat koel af tot lou warm Klits kondensmelk by.
• 2 x 250ml room (yskoud, dit is die geheim 3. Neem 2 skeppe van room mengsel & klop
om dit styf te klits) in by gelatine mengsel
• 2 x 250g smooth maaskaas (yskoud) 4. Klits nou gelatine mengsel by room
• 250ml suiker mengsel.
• 1 blikkie kondensmelk 5. Gooi oor kors, plaas in yskas tot gestol.
AFRONDING
Rasper 2 vingerbeskuitjies en /of bietjie
fyn kaneel oor tert.
Page 56 Page 57
COLD DESSERTS
YS KAS N AGERE G T E
60. 64. 66.

Please click on the images to be taken to the relavant recipe page
68. 70. 72.
74. 76. 78.
80. 82. 84.
Page 58 Page 59
Ta nt Sannie
s e M elk tert Pa nnaco tta
ON HONEYCOMB CRUMBLE
with a Tant Sannie Creme Anglaise Foam
- Ilana Van Vuuren
INGREDIENTS
PANACOTTA
• 14g Gelatien
• 1 and half Cup Milk + half Cup milk
• 2 Cups heavy cream
• 2 Cups Tant Sannie se Melktert
• half cup white sugar
HONEYCOMB
• 1 and half cup white sugar
• Half cup honey
• Half cup water
• 2 tbsp golden syrup
• 2 tbsp bicarbonate of soda
CREME ANGLAIS FOAM

• 117.5 ml heavy cream
• 117.5 ml Tant Sannie se Melktert
• 10 ml vanilla extract
• 4 egg yolks
• 65 g white sugar
• 4. Tant Sannie se Melktert milk
skin shards
• 1 Cup milk
• 1 Cup Tant Sannie se Melk tert
Page 60 Page 61
METHOD
PANNACOTTA 5. The mixture will bubble and foam. Pour

1. Put half cup of milk in a small bowl and onto tray and set aside to cool completely.
pour the gelatin over and let it soften. When cooled break into pieces and blitz in a
2. In a medium size pot heat the rest of the food processor until medium crumb.
milk, cream and sugar until the mix
starts to boil. Remove from stove top and CREME ANGLAISE
add vanilla. 1. In a small saucepan heat cream and tant
3. Gently stir in the softened gelatine, mix sannie se melktert and vanilla until bubbles
and stir well. form at edges. Whisk together egg yolks
4. To make it extra smooth pour through and sugar until smooth.
a mesh strainer. Pour mixture into a 2. Slowly pour half cup hot cream mixture into
chosen mould. Let it set down in fridge eggs stirring continuously.
for about minimum 4 hours or overnight 3. Continue to cook the egg mixture with
the best. the rest of the cream mixture until it
thickens enough to coat the back of a
HONEYCOMB spoon. Let the anglaise cool down and put
1. Grease and line an oven tray with in a milk frother to make a foam.
baking paper.
2. Combine sugar, honey water and golden MILK SKIN SHARDS
syrup in a medium saucepan. 1. Pour the milk and tant sannie se melktert
3. Place over low heat and cook stirring into a medium saucepan and mix together.
occasionally brushing down sides of the Put the pan on a medium to high heat. Boil
pan with a pastry brush dipped in the mixture until a skin forms on the
water to remove any surface.
sugar crystals for 2. Gently remove the skin and place on a non
5 to 7 minutes until sugar dissolves. stick sillicone mat and let dry. Repeat the
4. Increase heat to high and bring to a boil. process until you have enough for 4
Cook without stirring for 5 to 7 desserts.
minutes for bubbles to subside. Add the 3. Break the dried skins into shards.
bicarb and quickly stir with a wooden
spoon until combined. TO ASSEMBLE
Serve the Pannacotta on top of a Honeycomb bed
with Creme Anglaise foam and Tant Sannie se
Melktert Shards decorated with small edible flowers.
Page 62 Page 63
Kits M elk - Ro o mys

- Tiana Botes
INGREDIENTS METHOD
• Tant Sannie Se Melktert 1. Klits room styf, voeg kondensmelk by en
• 250ml Room vou dan Tannie Sannie se melktert by
• 1 blik Kondensmelk volgens smaak.
2. Plaas in die yskas tot gestol.
3. Bak pannekoek en skep melktert-roomys
op en smul

Page 64 Page 65
F U DGE S WIRL
M elk tert Ice Cream
- Mariska de Wet
INGREDIENTS minutes (depending on microwave oven

power), stopping every 1-2 mins and
FUDGE SWIRL SAUCE: stirring the melted goodness, after the
• ½ can condensed milk 6 mins is over add the vanilla, cinnamon
• 250 g icing sugar and microwave for another 1-2 mins,
• 1 teaspoon vanilla then add the Tant Sannie and stir well,
• 1 teaspoon cinnamon keep aside to cool off.
• 50 g butter Sauce is ready when it turns a darker
• 50ml Tant’ Sannie se Melktert caramel color and texture
ICE CREAM ICE CREAM

• 1 can Condensed milk 1. With an electric mixer beat cream
• 500 ml fresh cream until stiff and full of air. In a separate
• 2 teaspoons vanilla bowl mix the condensed milk, cinnamon,
• 2 teaspoons cinnamon vanilla and Tant sannie together and
• 75ml Tant Sannie se Meltert gently fold into the cream.
• 1/2 a packet EET-SUM-MOR biscuits 2. Crumble biscuits into bite size pieces
and put at the bottom on a bowl, add the
METHOD ice cream mixture and then swirl in the
cooled down fudge sauce on top,
1. Make fudge sauce first so it can cool down add more cinnamon and gently swirl
in the fridge while you make the ice cream again.
base. 3. Freeze for 3-4 hours and serve once fully
2. Combine icing sugar, butter and condensed set.
milk in a bowl and microwave for 6-8
Page 66 Page 67
M ilk Tart M o u s s e
- Freddy Coetzer
INGREDIENTS
• 300g white marshmallows

• 1 Can Ideal Milk chilled overnight
• 100g White Chocolate
• 125ml Milk
• 5ml Cinnamon
• 5ml Vanilla Essence
• 50ml Tant Sannie’s Milk Tart Liqueur
• 100ml chopped pecan nuts
METHOD
1. Break the white chocolate into pieces put

in a bowl fit for the microwave and heat for
40 seconds. Add the marshmallows to the
melted chocolate and stir.
2. Add the cinnamon and vanilla essence to
the milk and bring to the boil and add to the
marshmallows - stir well.
3. Heat the mixture for 20 sec at a time in the
microwave and stir well after each time.
Continue until the marshmallows are
melted - do not overheat.
4. Beat the ideal milk until stiff and fold it into
the marshmallow mixture. Then fold in the
liqueur and then the nuts.
5. Pour into individual dessert bowls,
a silicone mould or a bowl. Cover with cling
film and refrigerate until set.
Page 68 Page 69
QU ICK AN D EAS Y
T a n t Sannie Ca ra mel Ice Cream
- Carol-Ann Jewell
INGREDIENTS
• 1 tin caramel
• 250ml fresh cream
• 60ml tant sannie
• 1 tablespoon tant sannie
• Chopped chocolate of your choice pieces
METHOD
1. Put the caramel, cream and 60ml tant san
nie in a bowl.
2. Whisk in an electric mixer until soft peaks.
3. Put in a container and freeze for 1 - 2 hours
depending on how ‘hard’ you want your
ice cream.
4. When serving drizzle a tablespoon of
Tant Sannie over ice cream and sprinkle
with chopped chocolate
Page 70 Page 71
Tant Sannie se
LEKKERNY
- Heila Grebe
INGREDIENTS
• 375 ml kookwater
• 2 pakkies jellie (jou keuse)
• 250 ml yogurt eie keuse
• 250 ml kits vla
• 150 ml tant sannie se melktert liqueur
METHOD
1. Maak jellie aan met kook water en laat

afkoel maar moet nie stol nie.
2. Voeg nou yogurt en vla by en meng goed.
3. Voeg nou tant sannie se melktert liqueur by
en roer deur.
4. Skep in glasies of in groot bak en laat
stol in yskas.
Page 72 Page 73
T IRAMIS U ME T
T a n t Sannie s e M elk tert L ik eu r
- Katrien Groenewald
BESTANDDELE
• 375ml Sterk Koffie (afgekoel)

• 250ml Tant Sannie se Melktert Likeur
• 300g Vingerkoekies
• 2 Eiers (geskei)
• 125ml Strooisuiker
• 500g Mascarpone-kaas
• 10ml Kakaopoeier
METODE
1. Meng die koffie met 180ml van Tant San

nie se Melktert Likeur in ‘n vlak bak.
Doop die koekies in die vloeistof tot alkante
klam, maar nie pap is nie. Voer ‘n bak
pan van 18—30cm met ‘n laag koekies uit.
2. Klits die eiergele en strooisuiker tot vaal.
Vou die oorblywende likeur en die mas
carpone-kaas in om ‘n mousseagtige
beslag te vorm.
3. Klits een eierwit tot sagtepiek-stadium. Vou
by die mascarpone-mengsel in en smeer
die helfte van die mengsel oor die koekies.
4. Herhaal met nog ‘n laag klam vingerkoekies
en bedek met die oorblewende
kaasmengsel.
5. Bedek en verkoel oornag. Sif die
kakaopoeier bo-oor net voor jy dit voorsit.
Page 74 Page 75
MERIN GU E AN D H AZELN U T
T ant’ Sannie s e Chees eca k e
- Rentia Steyn
INGREDIENTS 3. Pipe the mixture on a baking tray and

bake in the oven for 2 hours
• Meringue
• 2 Egg whites BASE
• 80g Castor Sugar 1. Crush the biscuits and nuts, melt the
• 20g Icing sugar margarine and mix it all together and
• 2g Cream of Tartar Base spread on to the meringue base and
• 30g Hazelnuts place it in the fridge.
• 100g Digestive biscuits
• 80g Margarine Cheesecake CHEESECAKE
• 125ml Cottage cheese 1. Mix together the cottage cheese,
• 125ml Cream - whipped whipped cream, castor sugar, cinnamon
• 5g Fine Cinnamon and Tant Sannie plus the brandy
• 40g Castor sugar 2. Mix in the gelatine and spread on top of
• 10g Gelatine the biscuit base.
• 100ml Tant Sannie 3. Place in the fridge to set.
• 25ml Bandy 4. Garnish with cherries and nuts and spun
sugar (optional) for serving
METHOD
1. Set the oven to 100C

2. Start with the Meringue - first seperate the
eggs and whisk the whites, adding the cas
tor sugar slowly till you have stiff peaks
forming, add the icing sugar and cream of
tartar.
Page 76 Page 77
Ta nt Sannie
CH OC PUDS
- Ina Koegelenberg
INGREDIENTS
• 1 packet of Nutty Wheat biscuits crumbed
• Custard
• 1 packet of instant chocolate mousse
(4 servings)
• 125 ml full cream milk
• 125 ml Tant Sannie se Melktert Liqueur
• Fresh Berries
METHOD
1. Use individual small pots.
2. Add a layer of the crumbed biscuits at the
bottom then add a layer of custard.
3. Mix the instant chocolate mousse with the
milk and liqueur.
4. Mix well with an electric mixer for
7 minutes.
5. Layer the mousse on top of the custard.
6. Refrigerate for 5 hours.
7. Ready to serve. Decorate the pots with
fresh berries.
Page 78 Page 79
S J OKOL ADE
M elk tert M o u s s e
- Louise Groenewald
BESTANDDELE 4. Roer nou die kookwater in. Dit raak baie

styf en lyk of jy nou die hele resep geflop
• 150g Boudoir beskuitjies het, maar dis reg so. Moenie paniekerig
• 3x 80g (2x donker, 1x melksjokolade) plakke raak nie.
(slabs, vir die wat Oupa Kerneels se pakgee 5. Roer nou die eiergele by die warm sjokola
plak gaan soek het) demengsel. Dit lyk steeds soos ‘n flop,
• 1 ½ Eetlepel kookwater (want ons kook) gaan voort.
• 4x Ekstra groot eiers (van ‘n ekstra groot 6. Vou nou die styfgeklitste eierwitte by met
hoender) - Baklei met die eiers sodat hulle ‘n groot lepel. Vou dan die room saam met
skei; geel eenkant en wit eenkant. Klits die die room-likeur in. Meng goed.
eierwittte stokstyf. 7. Voeg nou die mengsel by die beskuitjies
• 250ml vars room, styf geklits en meng goed deur.
• 50ml Tant Sannie se Melktert room-likeur 8. Baie belangrik: Dit moet oornag in die ys
(vir terterigheid) kas vertoef. Bedek met ‘n deksel of kleef
plastiek.
METODE 9. Die volgende oggend sal jy iets ongelooflik
lekker en dekadent proe. Jy sal verstom
1. Sny nou die beskuitjies in klein stukkies. Sny wees dat jou twee hande iets SO lekker
elke beskuitjie so ses keer. Plaas dit in ‘n kon maak. Jy sal droom daarvan om
groot bak en hou eenkant. ‘n sjef te word. Onmiddellik. Eet dit
2. Smelt die sjokolade in die mikrogolfoond. 1 vir brekfis. Eiers en melk is gesond.
minuut op ‘n slag. Hou fyn dop, die sjokolade
hou steeds sy vorm al smelt dit.
3. Roer moet ‘n vurk om vas te stel of dit al
heeltemal gesmelt het. Haal dit liewer uit as
daar nog klein harde stukkies in is en roer tot
elke stukkie gesmelt het, want dit kan gou
skroei in die mikrogolfoond.
Page 80 Page 81
MILK TART
Pa nna Co tta Su ndaes
- Elmarie Louw
INGREDIENTS METHOD
FOR THE MILK TART ICE CREAM 1. For the ice cream, combine all the
• 125ml Tant Sannie se Melktert ingredients and beat until soft peaks. Pour
• 15ml vanilla essence into an airtight container and freeze
• 5ml ground cinnamon overnight.
• 385g tin condensed milk 2. For the panna cotta, combine the
• 250ml cream gelatine and water and set aside for
5 minutes to bloom.
FOR THE PANNA COTTA 3. Bring the cream, milk, Tant Sannie se
• 12.5ml granulated gelatine Melktert, cinnamon and icing sugar to the
• 30ml water boil over medium heat. Take off the heat
• 250ml cream and remove cinnamon. Stir in the gelatine
• 180ml milk until dissolved. Pour into 6-8 glasses and
• 180ml Tant Sannie se Melktert refrigerate for at least 2 hours or until set.
2 cinnamon sticks 4. To serve, add a scoop of ice cream on top
• 60ml icing sugar of each panna cotta and sprinkle over the
biscuits and almonds.
TO SERVE
• 6-8 vanilla biscuits, crumbled
• 45ml toasted flaked almonds
Page 82 Page 83
MILK TART
C ho co late F ro z en Cru nch
- Esmé Fouché
BESTANDDELE 4. Smelt sjokolade oor kookwater en voeg by

die margarien mengsel.
5. Klop eierwitte styf en vou in mengsel.
• 18 tennisbeskuitjies
6. Strooi die helfte van die koekie & neut
• 200g fyn neute mengsel in die pan.
• 250g margarien 7. Gooi die helfte van die sjokoladesous
• 250g versiersuiker mengsel oor die koekies & neute.
• 6 eiers 8. Skep sagte roomys bo-op en maak gelyk.
• 10ml vanilla 9. Gooi oorblywende sjokoladesous mengsel
• 120ml Tant Sannie se Melktert likeur bo-oor en dan die oorblywende koekie &
• 600g sjokolade neute mengsel.
• 3L vanilla roomys 10.Vou foelie toe & vries oornag. Lig foelie uit
pan en sny in blokkies en geniet!!!!
11.Tant Sannie se melktert likeur kan in die
METODE roomys ook gemeng word.

1. Voer pan met swaargewig foelie uit.

2. Plaas gekrummelde koekies & gekapte neute
op ‘n bakplaat en rooster.
3. Meng sagte margarien, versiersuiker, eiergele,
vanilla & melktert likeur deur.
Page 84 Page 85
L I P - L E K- L E K K E R
E as y t o M ak e D e s s e r t s
M AK LIK E N AG E R E G T E
86. 88. 90.
92. 94. 96.
98. 100. 102.
104. 106. 108.

Page 86 Page 0 Page 87
TANT S AN N IE S E
V innige Ro o mys
- Edie Maartens
BESTANDDELE
• 1 blik Ideal melk oornag gehou in die yskas

• 1 blik kondensmelk
• 1 houer room (250ml)
• 125ml Tant Sannie se Meltert likeur
• knippie kaneel
METODE
1. Klits Ideal melk tot romerig en styf.

2. Meng likeur by. Klits room in aparte bak tot
romerig en styf.
3. Vou room en Ideal melk saam.
4. Vou kondensmelk in. Plaas in vrieskas tot
gestol/gevries.
5. Geniet net so!
6. Maak 2 liter.
Page 88 Page 89
Ta nt Sannie s e
“LOA D ED ” MELK T ERT T IRAMIS U
- Carol Paxton
INGREDIENTS
• 6 egg yolks
• 1 cup sugar
• 1 cup cream, whipped until stiff with 1tsp
vanilla essence
• 1 bottle Tant Sannie se Melktert
• 1 tub Mascarpone cheese
• 2 boxes finger biscuits
• Cinnamon
METHOD
1. Beat the egg yolks and sugar in a glass

bowl over simmering water until creamy.
2. Add the Mascarpone cheese and
whip lightly.
3. Add the whipped cream and blend gently so
that the air is not removed.
4. Soak the biscuits in Tant Sannie se Melktert.
5. Layer biscuits, then the mixture,
then biscuits and the mixture again.
6. Lightly sprinkle with cinnamon and add
an extra ¼ cup of Tant Sannie se Melktert
over each serving. Enjoy!
Page 90 Page 91
Cap p u ccino M u f f ins

met TANT SANNIE se Melktert stroop
- Beverley Gabrielsen
BESTANDDELE
• 1kg Easy mix cappucino muffins
(vanilje geur kan ook gebruik word)
500ml Tant Sannie se Melktert likeur
• 1 blik Ideal melk
• 100ml bruinsuiker
METODE
1. Maak cappuccino mengsel aan volgens

aanwysings op pakkie en bak in
ges meerde muffin pannetjies soos
aangedui op resep op pakkie.
2. Kook die likeur, Ideal melk en bruin
suiker saam vir 5 minute.
3. Doop elke muffin in warm stroop sodat
stroop goed deurtrek.
4. Sit op draadrak sodat oortollige stroop
afloop
5. Muffins is gewoonlik droog en hierdie
stroop maak dit lekker klam en
smaaklik.
Page 92 Page 93
M ilk Tart
- Valencia Perumal
INGREDIENTS METHOD
• 200g packet tennis biscuits crushed 1. Blitz the biscuits until fine.
• 80g butter melted 2. Mix in the butter and press into a 27cm
• 385g tin condensed milk fluted tart dish. Chill in the fridge.
3. Combine condensed milk and milk,
• 500 ml milk
and microwave for 3 minutes.
• 250ml tant sannie
4. Combine the cornflour, water, vanilla,
• 100ml cornflour tant sannie, eggs and salt.
• 80ml water 5. Stir this mixture into the condensed milk
• 5ml vanilla essence mixture until smooth.
• 2 eggs 6. Microwave for about 5 minutes,
• pinch of salt stirring every minute, until starting to
• ground cinnamon, for dusting thicken.
7. Pour over the biscuit base. Keep aside
until set and cooled.
8. Dust with cinnamon
Page 94 Page 95
Ta nt Sannie s e
M E LK T ERTJ IE B ROOD POEDIN G
- Beverley Gabrielsen
INGREDIENTS
• 24 snye droe witbrood (korsies afgesny)
• 250 ml TantSannie se Melktertjie likeur
• 1 blik Ideal Melk
• 3 eiers
• 100 ml suiker Margarine om pan
mee te smeer
• 100 ml Kaneel suiker
METHOD
1. Smeer verkieslik ‘n plat tert gasbak met
margarine. Strooi kaneel suiker in die bak.
2. Klits likeur, Idealmelk, eiers en suiker saam.
3. Pak eerste laag met 8 snye brood. Gooi
kwart van geklitste mengsel oor brood en
strooi dan kaneel suiker mildelik oor.
4. Herhaal tot drie lae klaar is.
5. Bak in oond teen 180 grade celsius vir
halfuur.
6. Boonste laag sal opstyg maar druk dit
net weer plat. Skakel oond af en gooi die
ander kwart likeur mengsel oor en laat sta
an vir nog so 10 minute in oond en haal
dan uit.
7. Dien op saam met styfgeklopte room
Page 96 Page 97
M u nch B a rs
- Lisa Benporath
INGREDIENTS
• 1 can condensed milk

• 20ml Tant Sannie Melktert Liqueur
• 2 cups rolled oats
• ½ cup shredded coconut
• ½ cup dried cranberries
• ½ cup mixed seeds (sunflower, pumpkin, •
sesame etc) OR mixed chopped nuts OR
dried apricots chopped
METHOD
1. Heat condensed milk & Tant Sannie Liqueur

gently in a saucepan.
2. Add remaining ingredients, mix well and
spread in a greased or lined baking tray.
3. Bake for 1 hour at 130 degrees celsius.
4. Cool in pan and cut into bars. Enjoy!
Page 98 Page 99
V innige Sago met Sk o p

- Lisa Louw
INGREDIENTS
• 1 Koppie Sago
• 1 Koppie Water
• 85o ml Melk
• 150 ml Tant’ Sannie se Melktert Likeur
• 60 ml Suiker
• 75 ml Botter of Margarien
• 5 ml Vanielje essence
• 1 ml sout
• 1 eier
• 1 Kaneel Stokkie
• Fyngemaalde Kaneel en suiker
METHOD
1. Laat week die sago in die water tot sag.
Gebruik ‘n groot genoeg plastiek beker
(Mikrogolf bestand) en verhit melk met
kaneelstokkie vir 5 minute.
2. Voeg dan sago by en verhit verder vir nog
10min. Roer kort-kort totdat melk-mengsel
verdik en sago sag en deursigtig is.
3. Verwyder Kaneel stokkie. Meng suiker,sout
en botter by mengsel. Klits nou
eenkant eier, vanielje en likeur.
4. Gooi by mengsel en roer vinnig in en goed
deur. Sit weer terug in mikrogolf vir nog
3min. Haal uit, roer goed deur en laat
effens afkoel.
5. Dien op en besprinkel liggies met fyn kaneel
en suiker.
Page 100 Page 101

Co ck tail Cak e
-Bridget Edwards
INGREDIENTS METHOD
CAKE CAKE
• 2 cups self raising flour 1. Beat eggs and sugar
• 2 eggs 2. Add fruit cocktail and blend together
• 1 cup brown sugar 3. Add flour that has been sifted with the
• 2 teaspoons bicarb bicarb and salt, mix well
• 1/4 teaspoon salt 4. Pour into greased dish and bake on
• 1 tin fruit cocktail 180°C for 30 mins
SAUCE SAUCE
• 1 cup brown sugar Bring all ingredients to the boil and while still
• 4 Tablespoons margarine hot, pour over baked cake
• 1 cup desiccated coconut
• 25ml “Tant Sannie se Melktert”
• 180ml milk
• 2 teaspoons caramel essence
• 1/4 teaspoon cinnamon
Page 102 Page 103

Eas y Pea s y Pu dding

- Lorna Thornton
INGREDIENTS
• 2 Cups self raising flour
• 1.5 Cups Sugar
• 2 teaspoons salt
• 2 eggs
• 1 tin cocktail fruit (410g) - do not drain
SAUCE
• 4 Tablespoons Butter
• 5 Cup Coconut
• 500mls Tant Sannie se Melktert.
METHOD
1. Place the flour, sugar, bicarb and salt in a
bowl add the fruit cocktail mix.
2. Lightly beat the 2 eggs and add.
3. Bake at 180 degrees for 35 - 40 mins.
SAUCE
1. Put Butter, Coconut and Tant Sannie se
Melktert into a pot.
2. Heat till butter has melted - must be hot but
not to boil.
3. Pour hot sauce over hot cake - prick cake a
few times to absorb sauce.
4. Serve with cream.
Page 104 Page 105

Ta nt Sannie s e
S AGO S AGA
- Jana Gaigher
BESTANDDELE
• 1 Koppie Sago
• 2 Koppies Water
• 600ml Melk
• 1 Eetlepel Botter
• 3 Eiers, geklits
• ½ Koppie Suiker
• Knippie Sout
• 1 Kaneelstokkie
• 2 Teelepels Vanielje Geursel
• 100ml Tant Sannie se melktert
• Kaneelsuiker
METODE
1. Week die sago in die water vir 2 ure.
2. Plaas al die bestanddele saam in ‘n groot
pot en verhit oor lae hitte. Roer af en toe.
3. Prut 10-15 minute tot die sago gaar en
deurskynend is. Die mengsel sal verdik.
4. Verwyder pot van stoofplaat en haal die
kaneelstokkie uit. Roer die vanielje
geursel en Tant Sannie se Melktert by.
5. Bedien lou warm saam met dun vla of
room, appelkooskonfyt, konfytstukke of
gouestroop of strooi net kaneelsuiker oor.
Page 106 Page 107

M ilk Tart Crème B ru lee

MELK TERT CREME BRULEE
- JT B urger
INGREDIENTS ovenproof ramekins and spoon off

any foam.
• 80ml Tant Sannie se Melktert 6. Place inside a deep oven tray lined
• 400ml cream with a tea towel. Pour enough
• 2.5ml ground cinnamon boiling water into the tray to cover
• 5 egg yolks the cups halfway up the sides.
• 5ml vanilla essence 7. Bake for about 30 minutes until the
• 80ml castor sugar + extra biscuits, to serve outsides have just set, but the
middles still wobbly when gently
shaken. Take the cups out of the
METHOD tray and cool to room
temperature before placing in the
1. Preheat the oven to 140°C. fridge to cool completely.
2. Heat Tant Sannie se Melktert, cream 8. Sprinkle a thin layer of extra
and cinnamon on medium heat for castor sugar on each crème brulee.
about 5 minutes to just before boiling point. Use a blowtorch to caramelise
Take off the heat. the sugar. Serve with biscuits of
3. Beat together the yolks, your choice.
vanilla and sugar.
4. Slowly pour the cream mixture into the yolk
mixture, while beating.
5. Strain the mixture into 4 x 180ml
Page 108 Page 109

T a nt Sannie s e M elk tert

F N U IK K AAS KOEK
- Annelize Lombard
INGREDIENTS
• 2 or 3 tots Tant Sannie se Melktert

• 1l plain/Vanilla yogurt
• 1 tin condensed milk
• 1 pakkie cinnamon Tennis biscuits
• Tablespoon cinnamon
• Half a tot Tant Sannie se melktert
METHOD
1. Pack the tennis biscuits into a heatproof

microwave proof dish
2. In a mixing bowl, mix the 1L yogurt with the
tin condensed milk. Also add your 2 or three
tots Tant Sannie se melktert.
3. Pour the mixture over the tennis biscuits in
your dish.
4. Microwave for 4 minutes or bake in oven at
180° for 10 minutes
5. Let cool then refrigerate
6. Before serving, pour your half tot
Tant San nie se Melktert over the tart and
drizzle with blueberries.
7. Enjoy!
Page 110 Page 111

DRINKABLES
N AGER EG D R ANKIE S
114.
112. 116.
Page 112 Page 113

H eavenly Cho c V o dk a
MELK T ERT S HOT
- Vannesa Young
INGREDIENTS
• 2 tbsp Choc Vodka
• 1.5 tbsp Kahlua
• 1.5 tbsp Tant Sannie se Melktert
• 250ml ice cubes
• Cocoa for rim/decor
• Plain white chocolate for grating
METHOD
1. Mix all liquers with ice cubes into shaker/
blender and blitz until smooth.
2. Dip rim of cocktail glass/wine glass in
cocoa, pour smooth mixture into chosen
glass and grate white chocolate over liquer.
3. Now sit back, relax and listen to the harps
you hear the Angels play drinking this
heavenly cocktail!
Page 114 Page 115

TANT S AN N IE’ S
P e p p ermint Cris p Tart Sho o ters
- Corne Smith
INGREDIENTS
To make 3 to 4 shooters, using a small (50ml)

bottle of vodka:
• (50 ml) vodka

• 250ml Tant Sannie’s Melktert (Taste first to
make sure it’s enough)
• 3 scoops whipped cream
• 1 bar of Nestlé Peppermint Crisp Chocolate
METHOD
1. Combine vodka, tant sannie’s melktert and

cream and shake or stir well.
2. Pour into shot glasses.
3. You can now top each glass with a decent
layer of grated peppermint crisp chocolate.
4. Or even better: because grated peppermint
crisp tends to sink to the bottom of the
glass, you may want to serve each shooter
with a block or two of peppermint crisp.
5. To drink, pop the block of peppermint crisp
into your mouth, empty the shot glass, and
chew.
Page 116 Page 117

Ta nt Sannie s e
L IP-LEK-LEK K ER DOM PEDRO
- Linda Colyn
INGREDIENTS
• 1 Flake chocolate bar

• 1/2 cup fresh cream
• 1 Cup Vanilla Ice cream
• 1/2 Cup Tant Sannie se Melk Tert
METHOD
1. Combine all the ingredients in a blender.

2. Blend well.
3. Pour in to glass•
4. Garnish with flake and enjoy.
Page 118 Page 119

@TantSannie
www.facebook.com/TantSannieseMelktert/
https://www.tantsannie.co.za/
Page 120 Page 121

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Tant’ Sannie’s Recipe Book 2018

Tant’ Sannie Recipe Challenge INGREDIENTS

b y FAT I M A D E A B R E U FOR THE PASTRY CREAM

FOR THE PROFITEROLES

FOR THE WHITE CHOCOLATE MOUSSE

of the sugar until pale. Heat 125ml of the cream to

Please click on the images to be taken to the category page

10. 12. 14.

16. 18. 20.

22. 24. 26.

28. 30. 32.

DIE KORS LOS E T ERT :

Ta nt Sannie Chees ecak e

INGREDIENTS crumbs with coconut biscuits. Put

INGREDIENTS Sannie se Melktert and bicarb in a bowl and

METHOD FOR THE SAUCE

FOR THE TORTE

CHEF BRENT’S PEANUT BUTTER &

INGREDIENTS 3. Fill the cupcake liners to about full,

Cho co late Pro f itero les

INGREDIENTS 4. Stir vigorously until the mixture leaves

BESTANDDELE 2. Meng dadels en kookwater en laat afkoel

H ilda s e Kla p p ertert

V ero n s e Tant Sannie

41. 44. 46.

48. 50. 52.

THANKS FOR TANT’ SANNIE’S MILK TART

INGREDIENTS saam. Voeg geklitste Tant Sannie se

1. Smeer ‘n medium grootte tertbord met mar•

INGREDIENTS Tennisbeskuitjies op foelie in 3 x 6 rye .

M ilk Tart M ars hmallo ws

INGREDIENTS 4. Beat the cooled mixture on high (a stand

Celes te’s Tant Sa nnie

INGREDIENTS 4. Add the condensed milk to the mixture.

CHOCOLATE TANT SANNIE SE

• Ready made banana cake

1. Slice banana cake in finger size and place

Kers f ees Ko ek s tru if

Ru di’s Cho co late Trif le

INGREDIENTS 5. Cut 1 packet of whispers in halve and

Kaa s k o ek M elk tert

60. 64. 66.

68. 70. 72.

74. 76. 78.

80. 82. 84.

CREME ANGLAIS FOAM

PANNACOTTA 5. The mixture will bubble and foam. Pour

Kits M elk - Ro o mys

INGREDIENTS minutes (depending on microwave oven

ICE CREAM ICE CREAM

• 300g white marshmallows

1. Break the white chocolate into pieces put

1. Maak jellie aan met kook water en laat

• 375ml Sterk Koffie (afgekoel)

1. Meng die koffie met 180ml van Tant San

INGREDIENTS 3. Pipe the mixture on a baking tray and

1. Set the oven to 100C

BESTANDDELE 4. Roer nou die kookwater in. Dit raak baie

BESTANDDELE 4. Smelt sjokolade oor kookwater en voeg by

86. 88. 90.

Please click on the images to be taken to the relavant recipe page

92. 94. 96.

98. 100. 102.

104. 106. 108.