TUISGEMAAKTE GOUE STROOP
Bron en foto: Jan Pool Snr
FOOD LOVERS RECIPES
1,2 kg suiker (6 koppies)
15 ml kremetart
750 ml water

Maak nou so: meng suiker, krememetart en helfte van die water.
Kook oor lae hitte tot suiker gesmelt is.
Sit nou op medium hitte en kook tot die verlangde kleur en dikte wat jy soek.
Verwyder van hitte en voeg orige water by en roer deeglik.
As jy ‘n donkerder stroop soek en dikker, kook nog bietjie, maar pasop vir tamaletjie.
Laat bietjie afkoel en bottel en geniet.

WENK OM HOENDER SAPPIG TE HOU
Probeer die ‘trick’ wat die sjinese gebruik om hoender sag en sappig te hou, maak nie saak wat jy verder doen nie.  Voor jy jou hoender kook,  klits een eierwit en 1 eetlepel maizena (mielie poeier, corn starch) saam.  Lê jou hoender stukkies in die mengsel, roer sodat almal bedek is,  en laat staan vir ‘n halfuur. Diepbraai die stukkies in baie warm olie vir minder as ‘n minuut.  NB – BAIE BELANGRIK – dit moet letterlik 30 sekondes of so in die olie wees.  Dreineer, en gebruik dan verder in jou resep.  Ek belowe jou die hoender bly sag en sappig.
Bron: Leonie Overbeek
Foto:  Rina Kleinhans – ek het dit al met borsies en stukkies gedoen en dit is regtig opmerklik hoe lekker sappig die hoender bly.

MEATY VENISON BONES
The amount of bones will determine how much of each to use:
Lourierblare/Bayleaves
Naeltjies/Cloves
Koljander/Coriander
Neut/Nutmeg
Allspice (pimento’s)
Sout en gemaalde swartpeper/salt and pepper
Bietjie asyn en wostersous/ small amount vinegar and Worcestershire sauce
Cook meat-bones with a little water, add water as necessary until meat fall from the bone.
You can freeze the cooked meat and defrost overnight as needed.
Source:  Kreatiew Kos Idees.

MA-SUZIE SE FYNVLEIS WILDSPOT
500 g cooked meat
250 g diced bacon
2 onions
mushrooms
spice/herbs of choice ie garlic, rosemary, thyme
1 tin cream mushrooms

Fry onions, mushrooms and bacon. Add the cooked meat. Add spice and/or herbs. Add cream mushrooms and simmer for 10 minutes.
Serve with mash potatoes and greens.
Bron: Rene Truter Wessels

FOODS ALLOWED FOR CANDIDA DIET
VEGETABLES Artichokes
Asparagus
Avocado
Broccoli
Brussels sprouts
Cabbage
Celery
Cucumber
Eggplant
Garlic (raw)
Kale
Olives
Onions
Rutabaga
Spinach
Tomatoes
Zucchini Eating non-starchy vegetables starves the Candida of the sugar that feeds it. You should buy your vegetables fresh and eat them raw, steamed or grilled.
Avoid starchy vegetables such as sweet potatoes, potatoes, yams, corn, all winter squash, beets, peas, parsnips and beans. Olives are OK as long as they are not in distilled white vinegar.
LIVE YOGURT CULTURES Probiotic yogurt
Kefir Live yogurt cultures help your gut to repopulate with good bacteria. The live bacteria in the yogurt will crowd out the Candida yeast and restore balance to your system. This is especially useful after a course of antibiotics.
MEAT & EGGS Beef
Chicken
Lamb
Turkey
Eggs Eat only fresh and organic meat – processed meat (like lunch meat, bacon and spam) is loaded with dextrose, nitrates, sulfates and sugars.
Smoked or vacuum packed meats are also best avoided.
FISH Anchovies
Herring
Sardines
Wild salmon Wild salmon and sardines do contain ocean contaminants, but in much lower amounts than other seafood. Buy these fish fresh or packed in olive oil or water.
NUTS AND SEEDS Almonds
Coconut meat
Flax Seed
Hazelnuts
Pecans
Sunflower Seeds
Walnuts These nuts are healthy and have a low mold content. If you’re still worried about mold, soak them in a diluted grapefruit seed extract solution for a few hours.
For baking, almond flour and coconut flour are healthy options.
NON-GLUTINOUS GRAINS Buckwheat
Millet
Oat Bran
Quinoa These grains contain a high amount of fiber, excellent for keeping your digestive system moving and eliminating Candida toxins. Most products derived from this list are also OK – e.g. quinoa crackers, buckwheat flour. You can find these in the gluten-free section in health food stores.
HERBS AND SPICES Basil
Black Pepper
Cinnamon
Cloves
Dill
Garlic
Ginger
Oregano
Paprika
Rosemary
Thyme
Turmeric Many herbs and spices have antioxidant and antifungal properties. They can also improve circulation and reduce inflammation. They’re great for livening up food if you’re on a limited Candida diet.
OILS Virgin Coconut Oil
Olive Oil
Sesame Oil
Flax Oil
Coconut Oil
Red Palm Oil Use cold pressed oils where possible. Remember that heating or boiling can destroy many of the oil’s nutrients.
SEASONING Black Pepper
Sea Salt
Lemon Juice
Coconut Aminos
Apple Cider Vinegar (Organic, Raw, Unfiltered) Coconut Aminos are a great alternative to soy sauce. And you can use apple cider vinegar to make some delicious salad dressings.
BEVERAGES Chicory root coffee
Cinnamon Tea
Peppermint Tea
Ginger Tea
Licorice Tea These are just a few of the herbal teas that have antifungal properties.
Chicory root is also a great prebiotic (it contains 20% Inulin), so it can help to repopulate your gut with healthy bacteria too.
SWEETENERS Stevia
Xylitol Stevia and xylitol can be used in place of sugar and they have a much smaller effect on your blood sugar levels.
Source: The Candida diet
http://www.thecandidadiet.com/candida-diet.htm

GROEN TAMATIE ATJAR 2
1 koppie asyn
1 koppie kookolie
2 telepel sout
1 teelepel mosterd
1/4 koppie suiker
4 eetlepel atjarmasala

Meng alles en sny ongeveer 10 – 15 groot groen tamaties in blokkies en voeg by tot die verhouding tussen tamaties en “sous” reg lyk. Als bly rou.  Niks word gekook of warm gemaak. 
Dit moet net 3 dae op koel plek staan wat mens dit so 3x per dag net deurroer en dan skep ek myne sommer in bakkies met deksels en bewaar in die yskas maar mens kan dit natuurlik bottel indien verkies
Bron en foto:  Jacques Marianne Van Niekerk

MAC N CHEESE
Comfort food. We all love it and at times, we all need it. The drop in serotonin levels are quickest risen by pure pasta or potato – the best carriers of the happy hormone!! And what better comfort food than Mac’n Cheese? You can really PLAY with what you put into it. You can dress it up or play it down, you can bake it or prepare it as is… In the end, you want pasta and cheese – the food of kings!!
Serves: 6
Ingredients
500g pasta – I USED homemade
1tbs + 3tbs BUTTER
2tbs flour
Milk / buttermilk
1t mustard
1t mixed herbs
Ground BLACK pepper
Salt
1 onion, chopped
200g bacon, chopped
250g mushrooms, sliced
200g PROCESSED cheese
50g cheddar cheese
Pinch ground nutmeg
Method
Cook the PASTA to al dente. Fry the onion, mushrooms and bacon in 1tbs butter until lightly browned. Set aside. Melt the 3tbs butter. Add the flour and mix well. Add the milk or buttermilk while whisking CONTINUOUSLY to form a smooth sauce. Add the cheddar cheese and blend until it has all melted in. Mix the macaroni, MUSHROOM mixture and sauce together. Scoop into a prepared BAKING dish. Cover with cheddar cheese and bake in a preheated oven at 160degrees C for about an hour, until the cheese is STARTING to crisp on top.
Source:  Marista Grobler

BUTTER KUCHEN
For those who aren’t familiar with butter kuchens yes, the filling is suppose to be runny. That’s what makes it gooood. There are other butter kuchens out there that have firmer fillings but this is a spoon kuchen or a sopping kuchen. You’re suppose to cut a piece of it and then dip it in the goo that’s in the bottom of the pan. If you want a firmer filling then simply add another egg to the filling and omit the water. I think it makes it taste too eggy though when you do that.
Dough ingredients
1⁄3 cup milk
1 (1/4 ounce) package active dry yeast
2 tablespoons sugar
2 tablespoons butter, melted
1⁄2 teaspoon salt
1 egg
1 1⁄4-1 1⁄2 cups flour
Butter topping
1⁄2 cup butter
3⁄4 cup sugar
1 egg
3 tablespoons water
4 teaspoons flour
1⁄2 teaspoon vanilla
Directions
Dough directions:.
Heat milk until lukewarm.
Stir in the yeast and let sit for 5 minutes to soften.
Mix in the sugar, butter, salt, and egg.
Stir in 1 1/4 cups flour.
The dough should be very soft and wet.
If dough is too much like a batter then add in the extra flour. You want the dough to be soft and sticky though.
Cover bowl with plastic wrap and let dough rise for about an hour.
With floured hands, press dough into the bottom of an 8″ cake pan making the edge slightly higher than the center.
Cover and let rise for about 45 minutes.
Meanwhile, prepare the butter topping.
Combine all the ingredients in the butter topping and mix well.
Press the risen kuchen down slightly in the center so it will hold the butter topping.
Pour the butter topping on top of the kuchen.
Bake at 350°F for about 25 minutes.
Let cool completely before cutting.
The filling will still be runny and sometimes it will run all the way through to the bottom of the pan. It’ll still taste good though.
Source: Food

FYN MAKATAANKONFYT MET PYNAPPEL
500 gr makataan
250 gr pynappel
375 gr suiker
1/4 koppie water

Verwerk vrugte in voedselverwerker tot grof, gooi suiker en vrugte in lae in pot en gooi water oor, laat staan vir so 1 uur,  verhit stadig tot suiker gesmelt  het en kook dan vinnig vir 30min.
Vir chillie het ek so 15 min voor gaar 3 chillies opgekap by 750 gr konfyt in aparte pot gesit en gekook. Die water moet maar uitgewerk word die resep sê 2 koppies op 5 kg makataan.
Foto: Lina Victor

KOEJAWEL NEKTAR
4 kg ferm, ryp koejawels
Skil, sny die stingel en onderkant af en sny in skywe. (Skil van 4 kg het my omtrent ‘n uur geneem!) Kook die koejawels in ongeveer 1 liter water tot sag. Druk die gekookte koejawels deur ‘n sif om van die pitte ontslae te raak. Voeg 500 ml suiker vir elke 2 liter nektar by. Verhit en roer totdat die suiker opgelos is. Voeg water by tot die puree dun genoeg is om te drink.
Bron en foto: Retha Collett