EGG WRAPS WITH TAPIOCA FLOUR


EGG WRAPS WITH TAPIOCA FLOUR
1 XL egg
5 ml tapioca flour

Beat the egg, add tapioca flour and mix until smooth.
Fry in medium to hot coconut oil until set, flip and fill with your favourite topping.
I used red pepper, mushrooms, onion and bacon with nutritional yeast instead of cheddar.
One egg makes a small wrap, if you like a thicker/larger wrap, use 2 eggs.
Photo: Lesdee Gloak Bam




CRUSTLESS QUICHE


CRUSTLESS QUICHE
4 baby marrows, cut into blocks
1 packet mushrooms, diced
1 red pepper, seeded and sliced
1 onion, diced
250 g diced bacon
4 tablespoons of Nutritional Yeast
1 tin of coconut milk
4 large eggs
Season to taste with salt and pepper

Lightly fry the bacon and then onion, pepper, marrows, mushrooms in coconut oil.
Beat the eggs and add the coconut milk and beat until blended. Add nutritional yeast to egg mixture. Fold in the rest of the ingredients.
Bake at 180 ºC until set ± 25 minutes.
Photo: Lesdee Gloak Bam




BOTTERSKORSIE QUICHE


BOTTERSKORSIE QUICHE
Deeg:
1 koppie Nutty Wheat whole weat meel
5 ml gemengde droë kruie
80 gram koue botter
1 eiergeel
15 ml koue water

Vulsel:
500 gram gekookde botterskorsie
1 handvol gekapte uie
1 koppie feta, opgekap
1 koppie kaas, gerasper
1 koppie vars room
½ koppie melk
knippie sout en peper
1 handvol tiemie

Meng die meel, gemengde droë kruie en botter saam totdat dit krummels vorm.
Meng die eiergeel en water saam, voeg dan by die meel mengsel en meng net tot alles saam vorm.
Knie die deeg goed saam en plaas in die yskas vir 20 min.
Smeer die bak, rol die deeg uit en vorm dit op die bodem en kante van die bak (ongeveer 5 mm dik).
Plaas dié in die yskas vir ‘n verdere 20 min.
Verhit die oond tot 180°C en bak dit vir 8-10 minute.
Meng die botterskorsie, uie, feta en cheddar kaas saam en voeg bo op die tert laag.
Meng die oorblywende bestanddele (room, melk, sout en peper) saam en voeg bo op die botterskorsie mengsel.
Voeg die tiemie bo-oor.
Bak teen 180°C vir 40-50 min (tot gaar in die middel).
Foto: Madélynn Janse Van Rensburg




SIMPLE HOMEMADE TONIC SYRUP

SIMPLE HOMEMADE TONIC SYRUP
It makes about 500 ml, enough for 20 large G&Ts using the G&T recipe below. It should keep in the fridge for a few weeks.
40 g cut (not powdered) cinchona bark
360 g cold water
220 g caster sugar
6.5 g citric acid

Put the bark in a saucepan, add the water, then bring to the boil. Turn off the heat, put the lid on the pan and leave for 20 minutes.
Strain the liquid into a jug through a muslin cloth (or use 3 layers of unused J cloth).
Add the sugar and citric acid. Stir, leave to cool, then pour into a sterilised bottle or bottles. Yes, it’s really that simple.

Gin and tonic using this simple homemade tonic syrup (recommended proportions for a G&T):
25 ml tonic water syrup
50 ml gin
75 ml soda water
lemon or lime wedge

Put ice in a glass, add the syrup, gin and soda water, then give it a good stir.
Squeeze in a little juice from the citrus.
Recipe posted by Amanda Conradie




PEANUT CHOC BAKED OAT CUP


PEANUT CHOC BAKED OAT CUPS
3 cups Jungle Oats
¼ cup cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup mashed banana
¼ cup honey
1 ½ cups milk
2 large eggs
2 tablespoons smooth peanut butter (sugar free)
1 tablespoon vanilla essence
honey, yoghurt, sliced banana and strawberries to serve

Preheat the oven to 180°C and grease a muffin tin generously.
Combine the Jungle Oats, cocoa powder, baking powder and cinnamon and mix well.
Whisk together the honey, mashed banana, milk, eggs, melted peanut butter and vanilla.
Mix the wet ingredients into the dry ingredients until just combined.
Divide the mixture among the muffin tins, filling to the brim.
Bake for 20 to 25 minutes, until firm, set and beginning to darken slightly on the edges.
Transfer them to a rack to cool completely.
Top each with a generous smear of peanut butter and a dollop of double thick yoghurt.
Serve with sliced banana, strawberries and top with a drizzle with honey and enjoy!
Photo: Wayne Dugmore




MINI QUICHE


MINI QUICHE
1 roll puff pastry

Filling:
1 bundle spinach
250-350 g chicken, cubed or flaked
1 onion
5 ml salt
1 teaspoon herbs
0.5 tablespoon garlic paste
1 tablespoon butter
1 tablespoon oil

White sauce:
2 eggs
2 cups milk
2 tablespoons butter
3 tablespoons flour
pepper to taste
Mozzarella and cheddar cheese, grated
1 piece feta, optional

Chop spinach (like cabbage) set aside.
Slice onion, fry in butter and oil.
Add garlic, salt and herbs.
Add chicken and cook until soft.
Add spinach and cook quickly (spinach draws lots of water).
Once cooked, strain mixture in colander.
Make sauce: like a white sauce, add beaten egg before heating mixture. When it thickens, add spinach and chicken. If using feta, add now.
Roll out pastry, place in muffin pans according size.
Put 1 teaspoon of the filling in each of the the pastry bases.
Grate cheese, place over fillings. Bake 200ºC for about 10 minutes.
Lower heat to 180ºC and bake further 5 minutes till done.
Recipe posted by Natasha Maggott  – I’ve made it a few times. Really lovely!




HUMINGBIRD CAKE


HUMINGBIRD CAKE
3 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs (beaten)
1 cup oil
1 teaspoon vanilla essence
1 can crushed pineapple (with juice)
1 cup pecan nuts (chopped)
4 small mashed bananas
½ cup pecan nuts(chopped)

Cream cheese Icing:
1 tub cream cheese
125 gram butter or margarine (softened)
250 gram icing sugar (sifted)
1 teaspoon vanilla

Pre-heat the oven to 180ºC. In a large mixing bowl combine flour, baking soda, salt, sugar and cinnamon. Add eggs and oil, stirring until the dry ingredients are moist. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into baking pan (I used a 26cm)
Bake  for 45 minutes. Remove from the oven and allow to cool.
To make cream cheese icing – In a mixing bowl beat cream cheese and butter. A little at a time add powdered sugar until the mixture is smooth. Add vanilla eessence. Top cake with the icing and top with ½ cup chopped pecans.
Photo: Zelda Ellis




EASY SAGO PUDDING


EASY SAGO PUDDING
1 cup sago
75 ml sugar
75 ml butter (I used margarine)
4 eggs
1 ml salt
5 ml vanilla essence
5 ml cinnamon powder
1 litre milk

Mix eggs, sugar,  butter and vanilla together.
Put milk and salt into saucepan. Bring to a boil. Add sago. Add cinnamon. Stir on low heat for approximately 20 min until nice and thick and sago is transparent. Take off stove. Add egg mixture. Bake in oven for 45 minutes at 180°C. Serve with some jam and definitely custard.
Photo: Terry-Lee Heuer




SAPPIGE HOENDERBORSIE


SAPPIGE HOENDERBORSIE
Meng saam:
¾ koppie broodkrummels
1 teelepel sout
1 teelepel Italian herbs
1 teelepel swartpeper

Vlek die hoenderborsies en kap liggies tussen twee velletjie gladwrap.
Doop die vleis dan in die meel en dan in ‘n liggies geklitste eier en dan weer in die broodkrummels.
Vlakbraai dit in warm, min olie omtrent vir 4 min aan ‘n kant.
Foto en resep: Gideon Louw




HOLSUM DEEG


HOLSUM DEEG
250 gram Holsum
625 ml koekmeel
200 ml warm water
knippie sout

Smelt die vet in kookwater en meng met die ander bestanddele. Verkoel in yskas voor gebruik.
Resep:  Lynette van Heerden