PERSIAN PAVLOVA

SERVES 12
PREP TIME 15 mins
COOK TIME 1 hr 10 mins

INGREDIENTS
6 eggwhites, at room temperature
200g caster sugar
500g plain halva, cut into 1cm pieces
200g pitted dates, chopped
200g dried barberries or cranberries1 1/4 cups (125g) almond meal
1/3 cup (50g) pistachios, roughly chopped, plus extra to serve
1/3 cup (50g) blanched almonds, roughly chopped
120g white chocolate chips
1 tsp rosewaterPomegranate seeds or rose petals dusted with sugar (optional), to garnish
White Chocolate Glaze
1/3 cup (80ml) pure (thin) cream
150g white chocolate, roughly chopped

METHOD
1 Preheat the oven to 160°C. Grease a 24cm springform cake pan with butter and line the base with baking paper.
2 Using an electric mixer, whisk the eggwhite on high speed until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly until the mixture is firm and glossy. Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared pan. Bake for 1 hour-1 hour 10 minutes until firm to the touch. Cool completely in the pan set on a wire rack.
3 To make the glaze, place the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.
4 When ready to serve, remove the springform ring and spoon the glaze over the pavlova. Scatter over the extra chopped pistachios, and pomegranate seeds or rose petals, if using.

Recipe: Belinda Vermeulen
Photo: Veralda Schmidt

LOW CARB MEAL

6 thin sliced chicken breasts
1 container of green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
1 Large package of sliced mushrooms
1 small bag fresh baby spinach
Sprinkle of Weber Herb and Garlic Seasoning
Sprinkle of pepper
8 oz shredded mozzarella cheese
9×13 pan lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal. Bake at 375 for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Recipe and photo: Franco Dippenaar

SA-EEDA’S TOASTED SANDWICH

So I heat the pan while I prepare the sandwich.
And I cut the cheese in slices, not grated, for extra cheesey goodness.
Once the sandwich is ready, the pan is already at medium heat (I put it on 3). Then I just let the pan do the work.
Put the sandwich in buttered side down, turn the plate to 2, and le le sit till golden, then flip for the other side.
While the pan does its thing, I make some coffee, clear the counters. So that by the time I sit down to eat, everything is been cleared.

Recipe and Photo: Sa-eeda Daniels

JULIANA SE SPEKROLLETJIES
Sny brood plat gerol
Sny eers korsies af
Sit kaas en bietjie uie op
Rol toe en draai dan toe met bacon en braai dit op die kole
Probeer dit!

Resep: Juliana Wilbers

CHEESY CHICKEN, BROCCOLI AND RICE
2 cups of diced rotisserie chicken {or any other cooked chicken}
2 cups broccoli florets, broken down into bite-sized pieces
1 can cream of chicken soup {can use low-sodium or Healthy Request}
2 cups cooked rice
1½ cups shredded cheese
½ cup mayonnaise
½ – ¾ cup crushed corn flakes
2 tablespoons Challenge butter, melted

Preheat oven to 350 ºC.
Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
Mix up all the ingredients except corn flakes and butter right in the baking dish.
Sprinkle the crushed corn flakes over the top of the casserole.
Drizzle melted butter over the top.
Bake for 30-35 minutes or until casserole is heated through.

Photo and recipe posted by Sandre Macleod

Nota:  Ek het sampioene en ertjies by die gereg gesit en dit was lekker vullend, vir my was die vulsel dalk net bietjie te loperig en ek sal volgende keer dalk bietjie maizina of meel inroer, en dan sal ek ook die broccoli bietjie gaar maak, dit was vir my nog bietjie hard.  Ek het ook all bran gebruik ipv corn flakes.
Sal ek dit weer maak.. ja beslis

KERRIEUIE
3.5 kg uie, in ringe gesny
1.125 liter asyn
45 ml stroop
900 g suiker
25 ml mosterdpoeier
25 ml kerriepoeier
7 ml sout
100 ml maizina, opgelos met bietjie koue water

Plaas die uie in ‘n kastrol met warm water. Kook tot net sag, nie pap nie. Dreineer goed.
Meng die res van die bestandele, behalwe die maizina, in ‘n kastrolen verhit. Roer tot al die suiker opgelos is.
Verwyder die kerriemengsel van die hitte en roer die maizina by.
Plaas terug op stoof en kook tot verdik en gaar.
Voeg die uie by die kerriemengsel en kook goed deur.
Skep in skoon warm bottels.
Foto: Karin Klinck Pitout

BAKED EGGPLANT

1.5 cups cubed eggplant.
I removed the skin.
I heat it up on the stove with butter, pepper, garlic powder and red chili peppers.
Sautéed on med until desired consistency.
Then added some mozzarella and cheddar cheese until melted

Recipe and photo: Lisa Lizotte Shaw

MACARONI, KAAS, MAALVLEIS EN SPINASIEGEREG

Ek was gisteraand lus vir pasta, maar omdat ek al moeg is vir die gewone pastageregte, het ek maar my eie konkoksie saamgeflans.
Kom ek noem dit ‘n Macaroni-, kaas-, maalvleis- en spinasiegereg.
Ek het gebruik:
250 gr macaroni (gekook)
250 gr maalvleis
1 gerasperde ui
1 teelepel fyn knoffel
250 ml melk
1 eier
100 gr gerasperde cheddarkaas
1 teelepel mosterdpoeier
100 gr spinasie (gewas en gesnipper)
sout (Aromat) en peper
Braai die spinasie, uie en knoffel in ‘n bietjie botter tot die blare verwelk is. Braai die maalvleis apart net totdat dit begin verkleur. Klits die eier, mosterd, sout en peper in die melk. Voeg alles by die macaroni in ‘n gesmeerde bak en bak teen 180°C vir ±20 minute.

Resep en foto: Adri van Staden

SPICY HOENDER FILLET, GESTOOMDE GROENTE EN SLAAI
2 x hoender fillets
Knoffel en Rooi uie Sout (Food Lovers)
Vars gemaalde swart peper korrels
Gemaalde koljander
Chilli Flakes
1 x halwe vars suurlemoen

Voorverhit oond op 180°C soos gewoon met die boonste element op 3 (medium)
Spuit ‘n vuurvaste oond pan/bak met kleefsproei. Spice die hoender fillette aan albei kante met sout, peper, koljander en chilli flakes. Plaas in bak en druk halwe suurlemoen se sap bo oor fillette (dit help baie dat die fillette nie uit droog nie) bak vir 20 – 25 min of tot pienk weg is.
GESTOOMDE GROENTE:
Broccoli (boompies af gesny)
Wortels (geskil en in ringetjies gesny)
Brusselse Spruite
Groen Bone (in helfde of derdes gesny)

Stoom broccoli en wortels vir 5min alleen in bietjie himalayan sout water, voeg broccoli en groen bone by en stoom tot al die groente kraak vars gaar is…as jy van sagter groente hou stoom dit bietjie langer.

TUISGEMAAKTE KNOFFEL EN VARS KRUIE ROOMKAAS:
2 liter Amasi
Knoffel en Rooi Uie Sout
Swart pepper
Vars chives (halwe hand vol opgekap)
Vars knoffel (fyngekap)

Vat ‘n vergietes of sif (nie seker oor die spelling nie) en sit hom in ‘n groot bak (sodat sout water daar in kan drip OF sit die vergietes in 2de wasbak indien jy hom kan laat staan vir ‘n dag sonder om te gebruik. Maar dit sal ideaal wees om die vergietes in die yskas te kan sit.
Le die die vergietes uit met enige nuwe lappies sodat al die gaaitjies bedek is. (Ek gebruik daai blou/groen all purpose lappies wat jy in n rol kan koop, dit werk soos n bom.)
Gooi Amasi in tot bo, bedek met vadoek en laat sit, al die sout water sal stelselmatig onder uit al die gaaitjies loop, laat dit staan vir tussen 12 en 24 uur. Hoe dikker jy dit wil he hoe langer moet dit staan. Kyk elke paar uur of daar water is wat uit gegooi kan word.
As die tyd verstreke is en jy is gelukkig met die dikte ,gooi die room kaas in n bak met al die ander bestandele en meng goed. Sit in n mooi geseëlde houertjie in die yskas sodat geure kan trek.

GESONDE SLAAI:
Rocket (dien as blaaslaai)
Cherry Tamaties (in kwarte gesny)
Rooi Uie (in ringetjies en kwarte gsny)
Selery (in ringetjies gesny)
Radyse (in ringetjies gesny)
Olywe

Foto: Chantelle Slabber

CHILLI GROENTESOP
4 groen rissies opgekerf
3 eetlepels knoffel
2 medium gekerfde uie
1 groen soetrissie
1 geel soetrissies
30 ml olyfolie
100 g gesoute botter
sout en peper na smaak
bietjie olie

Braai bo-genoemde tot sag en voeg volgende by :
150 g botterskorsie opgekerf in blokkies
150 g patats opgekerf in blokkies
150 g wortels
150 g groenboontjies
150 g pattypan
150 g murgpampoentjies
150 g klein mielietjies
Handvol baba tamaties
Handvol mange tout
Handvol vars basil

Braai al die groete vir so 20 min .
Voeg 750 ml groente stock (Ina paarmans is beste)by.
Kook als vir 1 uur.
Proe en voeg nog sout en peper na smaak by indien nodig.
Blitz die sop in ‘n verwerker tot purée.
Plaas terug in die pot, voeg nog 250 ml groente stock by en kook op lae hitte vir nog 1 uur.
Bedien met vars brood en geniet

Resep en foto: Andey Maritz