WHITE CHOCOLATE COCONUT AND BANANA MUFFINS
3 ripe bananas, roughly chopped
1 egg
125ml vegetable oil
250g flour
100g caster sugar
1½ teaspoon baking powder
150 white chocolate chunks
2 tablespoons desiccated coconut

1. Preheat the oven to 180C
2. Line a muffin tray with 12 paper muffin cases.
3. Mash the bananas well.
4. Beat together the eggs and oil.
5. Put the flour, baking powder and sugar together in a large bowl, and stir through. Mix in the mashed bananas and beaten egg and oil mixture.
6. Spoon evenly into baking cases in muffin tin.
7. Bake in the oven for 20 minutes or until the muffins come away from the side of the pan when touched.
8. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

Geplaas: Riette Roos

COCONUT MACAROONS

5 egg whites, at room temperature
2 cups caster sugar
1 teaspoon vanilla extract
2 cups desiccated coconut

Preheat oven to 180°C. Place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form.

Add the sugar a little at a time, beating continually, until the mixture becomes stiff and glossy. Add vanilla extract and fold through with a spatula.

Add the coconut a littler at a time, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.

Place spoonfuls of the batter onto a baking tray lined with greased baking paper. For a more detailed look pipe the macaroons using a piping bag.

Bake in the oven for 15-18 minutes, or until the macaroons are lightly browned. Remove from the baking paper immediately and cool on wire racks before serving.
Di Bo
Posted: Amanda Conradie

CREME BRULEE
2 cups double cream
120g sugar
4 egg yolks
1 vanilla bean pod
6 tbs caster sugar
Pour the cream in a pot and add 1/2 the sugar on top of it. Cut the vanilla bean in 1/2 and scrape the Inside and add it to the cream with the pod.
In a bowl whisk the eggs and the remaining sugar. Don’t over whisk. Just enough to combine with sugar.
Heat your cream but Do Not Let It Boil. Just enough to heat through.
Pour the cream over the eggs whisking straight away so it doesn’t scramble.
Then strain the mixture into a jug.
Pour the mixture into ramekins and put in a deep pan. Then add boiling water around the ramekins to make a water bath.
Fill up to 1/2 way of the ramekins.
Bake at 150 degrees Celsius for 30-40min depending on your oven.
Remove from oven but leave them in the water bath for 30min.
Then refrigerate for 2 hrs.
Sprinkle 1 tbs of sugar over each ramekin and blow touch them.
Wait about 2-3 min before serving
Recipe and picture:  Di Bo

LAMINGTON CAKE
INGREDIENTS
400 g tub chocolate buttercream icing
2 x 250 g bought plain sponge cakes
20 g moist shredded coconut (or 30g desiccated)
300 ml double cream
115 g frozen raspberries, thawed, lightly crushed
1.Place 1 cake on a cake plate and spread half the icing over sides and top. Press half the coconut around side and over top of iced cake on plate.
2.Using an electric mixer, beat cream in a large bowl until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
3.Spread half the remaining icing over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining icing. Press remaining coconut around sides and over top of cake. Chill for 30 mins. Cut into wedges to serve.
Recipe and photo: RECIPES+
Posted: Amanda Conradie

ROXYS CHUNKY VEGETABLE SOUP
1x soup pack from pick n pay or wherever. Chop everything up and add all the hard stuff first
fry in some oil (butter, coconut oil or whatever you like to use)
add the soft stuff (leeks, celery, parsley) and fry a bit
2 packets of thick veggie soup with cold water boil till veggies are done.
I like mine slightly crunchy.
Makes a very large pot
Roxi Pijper

SPINACH AND FETA QUICHE
1 packet spinach shredded
1 onion chopped fine
3 table spoons cultured cream (mascarpone or creme franchise etc.)
2 pieces feta – cubed small
12 eggs
Milk
Half teaspoon baking powder
Salt
Pepper
Butter/coconut oil
2 pie dishes
Spray and cook or butter
Spray the pie dishes with spray and cook.
Fry off the onion and spinach with the butter or coconut oil and a little salt till the onions are glassy then add creme.
Place spinach in dishes and sprinkle feta.
Whisk eggs with some milk, baking powder and pepper. Remember that feta and spinach are both salty so only a very little salt if you have to, I don’t.
Pour mixture over the top and cover with cling film.
Microwave for 7 minutes at 70% and leave to stand for 5 min. If still a little runny then again up to 2 minutes at 100% checking every after first min and leave to stand again. It will keep cooking a little while standing.
Slice, serve and enjoy!
Roxi Pijper

COMMON COOKING CONVERSIONS – CUP TO OZ

Posted: Amanda Conradie

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SJINESE GEROOSTERDE “PORK BELLY” / CHINESE ROASTED PORK BELLY
Ryswyn
Chinese 5 spices powder (cinnamon, aniseed, cumin, clove and bay leaf)
Sout
Growwe see sout
Verbind 3 metaal sosatiestokkies met selotape
Foelie

Smeer vleiskant met asyn en dan speserye
Sprinkel met sout en smeer in.
PLAAS IN YSKAS VIR 12 URE MET VELKANT NA BO !!!
Gebruik die sosatiestokkies en prik die hele velkant (MOENIE DEUR VETLAAG GAAN NIE)
Plaas foelie in oondpan en plaas vleis met velkant na bo.
Vorm ‘n bakkie van die foelie
Verf velkant met asyn
Pak nou ‘n DIK lag seesout op vel
Bak in vooraf verhitte oond (200°C) vir 45-50 min.
Verwyder uit oond en skep soutlaag af.
Maak foelie oop en plaas draadrakkie in pan en sit vleis met velkant na bo, op
Plaas nou vleis terug in die oond
Grill nou vir 10-15 min. totdat die vel krakerig is
Geplaas deur Christina Stienie Breed

CRISPY OVEN BAKED POTATO WEDGES
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 potatoes, scrubbed and cut into eighths
Preheat the oven to 220ºC.
Place the Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag and shake to coat the potatoes with the seasoning. Spread the potatoes onto a baking sheet.
Bake the wedges in the preheated oven for about 25 minutes or until the potatoes can be easily pierced with a fork.
Recipe tested and photo: Amanda Conradie

APPLE FRITTERS
1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
Glaze:
2 cups powdered sugar
1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
Photo:  Alta Gunter Van Dyk – dit is heerlik lig na n lekker bord kos