WORTEL BLATJANG
6 koppies gerasperde wortels
5 ml sout
5 ml gemaalde kardamom
1 knoffelhuisie gecrush
30 ml vars gerasperde gemmer
500 ml bruin druiwe asyn
750 ml wit suiker
45 ml maizena

Kook alles behalwe maizena saam vir 10 min.
Meng maizena met bietjie water en roer by wortels in, kook nog 5 minute, roer af en toe.
Skep in gesteriliseerde bottels en seël goed.
Resep geplaas deur Christine Louw
Foto: Christine Louw

DELICIOUS LEG OF LAMB IN THE OVEN
1 leg of mutton
2 cloves of garlic
1 packet diced bacon
salt
pepper
garlic salt
fresh basil leaves
fresh mint leaves
Worcester sauce spices
olive oil
2 onions (I used red)

Use a sharp knife to make finger thick incisions in the meat to about the 2nd knuckle.
Stuff with some bacon pieces.
Bruise the mint leaves and stuff in behind bacon.
Remove outer skin of garlic and bruise to release that beautiful aroma of fresh crushed garlic. Cut into 4 and stuff a piece in behind the bruised mint.
Bruise the basil leaves, fill in behind the garlic.
Now push the rest of the bacon in behind that. 😊
Lightly coat/smear olive oil onto the meat and add a few shakes of salt and black pepper.
Pre -heat oven at 180°C.

I used my “BRAAIPAN”
Add 2 table spoons olive oil to the finely chopped onions. Place leg in pan.
Now add a shake or two garlic salt. About 7 shakes of Worcester sauce spice, and rub it into the leg.
Put the pan in the oven for 10 minutes without the lid. In the meantime boil a kettle.
Remove the pan from the oven. Add 500 ml hot water to the leg and cover with the lid. Turn heat down to 80°C and put the pan back in the oven.
Ten hours later remove from oven and do a test cut and taste. You may have to add more spices according to your taste.
Turn grill on and add the pan without the lid for around 10 minutes, constantly watching as the leg turns an almost crispy brown skin, adding melted butter with a brush to give that shine.
Recipe posted by Reuben K Coskey
Photo: Reuben K Coskey

DIE BESTE WORTELKOEK OOIT
1 koppie (250 ml) klapper-, olyf-, of sonneblomolie
4 ekstra groot eiers
1 ½ koppies (375 g) ligte bruinsuiker
3 koppies (750 ml) gerasperde wortels
100 g grofgekapte pekaneute (hou ‘n paar neute apart vir oorgooi)
2,5 koppies (625 ml) bruismeel
8 ml koeksoda
5 ml kaneel
1 ml fyn neut
5 ml gemengde speserye
5 ml sout
1 blik (432 g) pynappelmoes

Roomkaasversiersel
250 g sagte botter/margarien
4 koppies (500 g) versiersuiker
250 g volvet roomkaas
5 ml vanieljegeursel

Voorverhit oond tot 180˚C.
Bespuit 2 x 23 cm veerpanne met kleefwerende kossproei (gebruik 2 keer) (of 4 panne).
Klop die olie, eiers en suiker saam tot dit ‘n baie ligte kleur het.
Voeg wortels en neute by.
Sif meel, koeksoda, sout en speserye by.
Vou deur eiermengsel en voeg pynappelmoes by.
Verdeel beslag in 4 dele en bak 2 x 2 keer vir 30 minute tot gaar. Toets met toetspen. Laat bietjie afkoel en keer uit op draadrakkies. Koel heeltemal af.

Meng botter en versiersuiker tot glad. Klop die roomkaas liggies en voeg vanielje geleidelik by. Vou in by die versiersuikermengsel. Smeer tussen elke koek van die roomkaasversiersel en eindig met roomkaasversiersel op boonste koek. Strooi fyngesnyde pekaneute bo-oor.
Resep geplaas deur Dawie Vd Heever
Foto: Dawie Vd Heever

BOTTER KOEKIES / BUTTER BISCUITS
DIABEET EN BANTING VRIENDELIK
180 g real butter
1 cup Xylitol powder
1 egg + 1 egg yolk
1 cup almond flour
1 cup coconut flour
pinch of salt
¼ tsp Xanthum gum
¼ tsp Phsyllium husks

Cream butter and sugar till creamy and stir through egg and egg yolk. Sift in remaining ingredients and mix well till a dough ball forms. The dough will be quite moist which is absolutely fine. Leave to rest in fridge for 10 minutes. Remove from fridge and roll small pieces of dough into balls, place on a greased baking tray and flatten each ball with the back of a fork. Bake in a pre-heated oven at 180 ºC for 20-25 minutes.
Recipe posted by Petra Pretorius Seaton

NB. All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

OUTYDSE UIE RINGE
2 groot uie wat ‘n dag in yskas was, in 4 skywe elk gesny en die ringe uitgedruk
So 1 ¾ koppie bruismeel
1 teelepel sout

Meng goed.
Doop elke ring in meel mengsel en maak seker dis goed bedek, pak op ‘n skinkbord en sit terug in yskas.
Maak ‘n holte in die meel. Breek 1 ekstra groot eier daarin. Giet ‘n half koppie volroom vars melk by en meng goed tot ‘n gladde deeg. Voeg nou melk by tot ‘n beslag gelykstaande aan crumpet deeg is en sit in die yskas vir minstens ‘n half uur.
Gooi genoeg olie in ‘n pan om te diep braai.
Doop ringe in beslag, pak op ‘n drup rakkie en laat afdrup en effe droog word, dan in krummels en braai vir 3 tot 5 min in baie warm olie. As olie skuim is dit te koud. Dreineer op so 6 lae kombuis papier. Bedien warm.
Resep geplaas deur Hennie Van de Merwe

ELNA’S SWEET CHILI SAUCE
1 cup water
2 tablespoons maizena
3 cloves of garlic, chopped
2 tablespoons finely chopped fresh red chilies or to taste
2 teaspoons mixed herbs
2/3 cup sugar
1/3 cup vinegar
2 teaspoons salt

Whisk together 2 tablespoons water and maizena. Set aside.
In a medium saucepan, mix together remaining water, garlic, peppers, sugar, vinegar, mixed herbs and salt.
Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
Stir maizena mixture, then whisk into simmering sauce and cook until thickened. Remove from heat, let cool, store in an airtight container in the refrigerator.
Recipe posted by Elna van der Nest
Photo: Elna van der Nest

GILL SE BANTING BESKUIT
Resep geplaas deur Gillian Bredenhann
Foto: Gillian Bredenhann
FOOD LOVERS RECIPES
2 koppies amadelmeel (200 g) (Ek gebruik gewoonlik macadamia meel. Jy kan ook sonneblommeel gebruik)
½ koppie Erythritol (dit is nou as jy ‘n baie soettand het, ek gebruik net 70 ml)
Indien moontlik, maal die Erythritol eers in die koffie meel totdat dit ‘n fyn poeier is.
Xylitol kan ook gebruik word, maar ASB, moet nie die beskuit met jou hond deel nie, Xylitol is giftig vir diere.
1 teelepel bakpoeier
1 teelepel xantham gum – (as jy nie dit in die kas het nie, gebruik 1 teelepel gemaalde chia saadjies of psyllium poeier)
½ teelepel neutmuskaat
1 teelepel karamel of vanilla geursel
1 koppie (250 ml) amandels (145 g) (Ek gebruik partykeer net 1 koppie sonneblomsade of gemengde sade)
¼ koppie botter (60 g) gesmelt (Jy kan ook ghee of kokosneutolie gebruik)
2 groot eiers, geklits.

Voorverhit oond na 160ºC.
Meng al die droë bestanddele (meel, versoeter, bakpoeier, xantham gum, speserye en neute/sade saam in ‘n groot mengbak.
Smelt die botter en meng saam met die geklitse eier.
Meng goed tot ‘n deeg vorm
Voer ‘n oondvaste bak met bakpapier (nie “wax” papier nie) of ‘n silikoon mat uit.
Vorm die deeg in ‘n ciabattabrood vorm, maar nie te hoog nie.
Indien die deeg taai is, (behoort nie te wees nie) druk jou vingers in ‘n bietjie kokosmeel.
Bak vir 45 minute in die oond, totdat die broodjie mooi bruin is en ‘n toetspen skoon uit kom.
Laat broodjie afkoel voordat dit gesny word.
Sny die broodjie in skywe, en dan in vingers. (Jy behoort 20-24 vingers te kry)
Droog die beskuit vingers in die oond uit teen 120ºC vir ‘n uur, maar draai die beskuit halfpad gedurende die proses.
As dit nog nie bros genoeg is nie, droog vir nog 15-20 minute uit.
As dit afgekoel is, pak dit in ‘n lugdigte houer, en bêre dit in die vrieskas.

SKAAPLEWER EN NIERTJIES MET SOET-SUUR SOUS
Resep geplaas deur Lelane Van Der Walt
Foto: Lelane Van Der Walt
FOOD LOVERS RECIPES
Soetsuur sous:
6 eetlepels tamatie sous
6 eetlepels water
6 eetlepels asyn
6 eetlepels suiker
1/3 teelepel sout
1 teelepel Engelse mosterd
stroop van 1 blik pynappel (440 g stukke)
1 pakkie bruin uiesoppoeier

Kook bogenoemde bestanddele ‘n bietjie saam.
Maak 2 teelepels maizena met 2 teelepels water aan en roer dit by die sous.
Braai die res van pynappel saam met ‘n gekapte ui.
Laat die lewer en niertjies vir ‘n ruk in asyn water lê, maak dit skoon en bedek met meel en met die volgende speserye:
koljander
tiemie
naeltjies
cumin
sout en peper
Braai tot goudbruin in bietjie olie.
Meng die sousmengsel, die pynappel- en uimengsel in by die lewer en prut tot die sous dik word.
Bedien met stywepap.

VEGAN GLUTEN FREE VANILLA CAKE
3 cups plain gluten-free flour (I used Wendels True Foods GF Blend)
1½ tsp xanthan gum
1 cup granulated sugar (any fine sugar will do)
A large pinch of salt
3 tsp baking powder
3 tsp baking soda
zest of 1 large lemon
5 tbsp. Grapeseed oil
450 ml coconut milk or any other non-dairy of your own preference
3½ tsp lemon juice
2 scraped vanilla pods + 1 tsp vanilla extract (you can also use 3 tsp vanilla extract if you do not have pods)

Frosting
You can make your own or as I did, a little cheat, I used tubs of store-bought Betty Crocker Whipped Frosting, and yes it is Vegan. *** See below***
2-3 cups of fresh berries, depending on what you have in season. It is best to try and use three different types of berries for a beautiful popping color and texture. I used some Blackberries, Blueberries, and Raspberries. I truly love the slightly sour taste of the Raspberries to town down the sweetness of the frosting.

Vegan Gluten Free Vanilla cake:
Pre-heat the oven 350 ºF and for those that use C, it should be 180 ºC
Line the bottom of 2 round 6-inch cake baking pans with parchment paper. Or as I did 2 x 8-inch pans and make the recipe 1½ times.
Firstly, you will start by sifting and mixing all the dry ingredients together.
Secondly, gather and mix all the wet ingredients together and then add them to the sifted dry ingredients.
Mix until you have a nice a smooth batter with no visible flour and any masses of flour.
Evenly divide the batter amongst the cake baking pans and bake in the preheated oven at 355 ºF/ 180 ºC for approximately 30-35 minutes, or until you have a nice golden brown on top and when you insert a cake tester or toothpick it comes out clean.
Remove the cake of the tins. It drops out incredibly easy as you have parchment paper at the bottom and it should have come loose from the side

Vegan Frosting:
If you choose to make your own frosting, this would be the time to get that going.
****If you prefer to make your own, hop over and try Elizabeth’s VEGAN VANILLA BUTTERCREAM FROSTING RECIPE (Note, I have not made this one myself, but it does look easy and yummy)
Assembly and decorating:
Once the cake has cooled off and cold, you will start with the fun part.
Place one of those lovely and sinfully moreish sponge cakes on a platter or if you have a nice cake stand, and smear a good amount of frosting on the first layer.
Use the in-season berries and toss them on the frosted layer.
Add the second layer over this and then dress up the second layer with more frosting and yes some more berries.
You can also try Gay Lea, Coconut Whipped Cream Should you wish to try this, just remember to do the assembly just prior to serving, as I found that it does not hold form for very long, especially in warmer weather.
Real Coconut Whipped Cream
Gay Lea Coconut Whipped Cream is made from pure coconut cream. This product is lactose-free, dairy free, gluten free, cholesterol free and vegan. Gay Lea Real Coconut Whipped Cream is the winner of 2 prestigious Grand Prix Awards by the Retail Council of Canada and has a clean ingredient deck. Great on pancakes, waffles, desserts, and beverages.
This recipe has been modified and adjusted from the original recipe but as usual, I adapted the recipe to my own taste. I also modified and increased the recipe and made it 1½ times as I used larger cake pans, 8-inch cake pans as I do not have 6-inch pans as per the original recipe specifications.
Recipe posted by Esme Slabs
Photo Esme Slabs

ROOIKOOLSLAAI
3 koppies gerasperde rooikool
3 eetlepels gerasperde rooiuie
3 klein beet, aldante gekook en gerasper
3 eetlepels hoogvol granaat pitte
3 eetlepels hoogvol gedroogde cranberries
3 eetlepels gekapte neute
3 eetlepel avokado olie
3 eetlepel bruin asyn
3 eetlepel bruin suiker

Meng en hou in yskas tot benodig.
Krummel fetakaas oor voor bediening.
Hoeveelhede kan aangepas word volgens smaak.
Geniet!
Resep geplaas deur Martie Brits
Foto: Martie Brits