Recipe Talk

Could some please forward me the recipe for " guava care " its like a fridge tart.

Guava Fridge Tart

Ingredients.

1Tin 825g guavas in syrup

3 packet's tea Lover's biscuits

1 packet Rasberry or Strawberry jelly

1 tin Ideal milk

Preperation

1) Pack a layer of tennis lover's biscuits at the bottom and side's of glass bowl.

2)Cut open the tin of guava's and pour the syrup in a small pot.

3) Add the packet of jelly with the guava syrup.

4)Heat this mixture on a stove plate at a medium heat till the jelly has dissolved and stir regularly during this process.

5)In a medium size holder whisk the ideal milk till it is a bubbly creamy mixture.(To be successful with this step leave the ideal milk overnight in the fridge.)

6)Add the whisked ideal milk with the jelly and syrup mixture.Stir this mixture till it is well mixed.

7) Crush the guavas with a fork till it is a fine mixture.

8)Add the crushed guava's to the ideal,jelly-guava syrup mixture.Stir this mixture well.

9)Pour half of this mixture over the packed layer of tea lovers biscuit's and cover the whole area of the layer of biscuit's.

10)Pack another layer of biscuit's on the mixture.

11)Pour over the rest of the mixture on the second layer of biscuit's and cover the whole area of the biscuit's layer.

12)Make crumbs of some of the left over biscuit's and pour and spread it over the top mixture.

13)Leave fridge tart overnight in fridge to set.

Lastly eat and enjoy.

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Guava Fridge Tart

South Africans love guavas, the yellow once. It is great to enjoy just as a fruit, as a juice, as desert or just in day to day baking. There is nothing like it… One of my favourite recipes is a guava fridge tart, sweet I know! but it tastes great. You should give it a try

Ingredients:

1 large tin of guavas

1 ½ tablespoon of sugar

3 tablespoons of custard powder

¼ cup of lemon juice

1 tin of condensed milk

1 swissroll

250 ml of fresh cream

Method:

1. Cut the guava into little pieces and mix the sugar with the fruit.

2. Mix the custard powder with a little bit of the guava juice and add.

3. Boil the above mixture until thick whilst stirring continuously. Let it cool down.

4. Beat the lemon juice and condensed milk together until thick. Add to the cooled down mixture and mix well.

5. Cut the swissroll and place a layer in the bottom of the pan.

6. Pour the mixture on top of the swissroll base.

7. Beat the cream and spoon on top the tart just before serving

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GUAVA BARS

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1/2 lb. butter
1 c. sugar
2 egg yolks
2 c. flour
1 c. chopped nuts
1/2 bar guava paste or 1/2 c.
strawberry jam

Cream butter. Gradually add sugar and beat until light
and fluffy. Add egg yolks and beat well. Gradually add flour
and mix. Fold in nuts. Spoon 1/2 of the batter into greased
square pan. Top with slices of guava paste. Cover with
remaining batter. Bake 1 hour at 350 degrees until lightly browned.
Cool completely before cutting.

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GUAVA CUSTARD PIE

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4 eggs
1/2 can condensed milk
2 c. fresh whole milk
3 Tbsp. sugar
1 Tbsp. lemon juice
6 medium guavas

Peel guavas, remove seeds. Cut into small pieces.
Combine ingredients in order given: egg, milks, sugar, lemon
juice and guavas. Pour into unbaked pie shell. Bake at 450 degrees
for 10 minutes. Reduce heat to 325 degrees and bake 30 to 40 minutes
longer until knife comes out clean.

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GUAVA ICE CREAM PIE

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1 qt. vanilla ice cream
1 small can frozen guava juice
1 container Cool Whip
1 baked pie shell

Soften ice cream and frozen guava juice. Mix together
and pour into pie shell. Freeze until firm, about 1 hour. Top
with Cool Whip before serving.

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BREAD PUDDING WITH GUAVA

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4 c. milk, scalded
2 c. bread crumbs
4 eggs, beaten
1/2 c. sugar
1 tsp. salt
1 tsp. vanilla
1/2 pkg. guava paste, cubed

Add bread crumbs to scalded milk and soak for 5 minutes.
Add sugar and salt; beat well. Pour over beaten eggs. Mix
well. Stir in vanilla. Drop in individual cubes of guava
until evenly distributed. Bake at 350 degrees for 1 hour. Check for
doneness.

Easy Guava Cake

Ingredients:

1 pkg Yellow Cake Mix or Strawberry Cake Mix

1 1/3 C Guava juice

3 Eggs

1/3 C Vegetable oil

1 8-ounce Package cream cheese, softened

1/3 C Sugar 1 tsp Vanilla

1 small pkg Cool Whip, thawed

2 C Guava juice

1/2 C Sugar

1/4 C Cornstarch

Cooking Instructions:

Bake cake according to package directions, substituting guava juice for water.

In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.

Add sugar and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until ready to use.

In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.

Make a paste out of the cornstarch and a small amount of water.

Remove guava juice from heat and stir in the cornstarch mixture.

Return to heat and bring back to a boil and boil for one minute.

Cool in refrigerator.

To assemble cooled cake:

Thickly ice the cake with all of the cream cheese mixture.

Glaze the top of the cake with guava gel.

Refrigerate until ready to serve.

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Fresh Guava Spice Cake

This guava spice cake is made with fresh guava pulp and and guava nectar, and it is spiced with nutmeg, cloves, and cinnamon.

Guava Spice Cake Ingredients:

2 cups white sugar

1 cup butter

4 eggs

1 cup guava pulp

1/2 cup guava nectar

3 cups cake flour

1 teaspoon ground nutmeg

1 1/4 teaspoons baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

Guava Spice Cake Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13 x 9 inch pan. Sift together flour, nutmeg, soda, cinnamon, and cloves. In another bowl, mix together guava pulp and juice. In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.


Fridge Tart (Yskastert)

This recipe is different to the pineapple fridge tart previously published on this blog. There are many variations of this same tart. This specific recipe I find quite nice in that one can easily substitute many of the ingredients to come up with different flavours etc.

Ingredients

1 tin evaporated milk (Ideal milk)

1 small tin granadilla (passion fruit) pulp

½ cup castor sugar

1 packet lemon jelly powder

2 packets Tennis biscuits – these are local biscuits made from butter, coconut and syrup. I am sure these could be substituted by any crumbly type biscuit.

Method

Add jelly powder to 2 cups boiling water, mix well and let it cool. Whisk evaporated milk until stiff. Slowly add castor sugar to the milk whisking continuously. Pour cooled-off jelly mixture to the milk mixture and whisk again until mixture is stiff.

Add a layer of biscuits in a rectangular dish of your choice (I simply use a plastic dish for this) and top with a layer of the mixture you have just whisked. Repeat this process until everything has been used up. The number of layers will depend on the size of your dish. Sprinkle a few biscuit crumbs over the top to decorate. Refrigerate until tart has set.

You can substitute with the following to get some nice flavour combinations:

Pineapple jelly with a tin of crushed pineapple
Strawberry jelly with a tin of guavas (finely chopped)
Strawberry jelly with a tin of strawberries (finely chopped)