BUN IN A MUG – LOW CARB

2014-04-24-buninamug
BUN IN A MUG – LOW CARB
This has been a life saver to me. Whenever I crave bread I make myself one of these. It is quick and tasty.
1 egg
2 tablespoon flaxseed meal
2 tablespoon almond meal
½ teaspoon baking powder
1 tablespoon coconut oil, olive oil or mayonnaise
salt if needed
Mix well in a coffee mug or little container with a flat bottom.
Put in the microwave on 100% for 1 minute.
Throw out on a plate, slice and stack with what ever protein you fancy.
ENJOY!
Recipe: Karin Van Coller Minnaar

LOW CARB HOENDERPASTEI

LOW CARB HOENDERPASTEI
Resep getoets en foto: Rina Kleinhans
FOOD LOVERS RECIPES
500 g hoenderborsies
sout en peper
sap en skil van 1 suurlemoen
250 g sampioene, in skyfies gesny
olie
200 g spinasie, stamme uitgesny
3 eiers, geklits
250 g bakkie gladde roomkaas
250 ml gerasperde cheddarkaas

Voorverhit die oond tot 180 °C. Smeer ’n oondvaste bak.
Geur die hoender met die sout, peper, suurlemoensap en skil.
Plaas in ‘n stomer en stoom 57 minute tot gaar. Pluis tot fyn.
Braai die sampioene in ’n klein bietjie olie tot net sag. Voeg die spinasie by en verhit tot die spinasie verwelk het.
Klits die eiers en roomkaas saam.
Meng die hoender en groente liggies met die roomkaasmengsel en skep in die voorbereide bak.
Sprinkel die kaas oor en bak 30 – 40 minute of tot die eier gestol en die kaas gesmelt het.
Lewer 8 Porsies. Oorspronklike resep van Die LowCarb Kombuis

ELMARIE SE CHOUX DEEG SWANE

ELMARIE SE CHOUX DEEG SWANE
Ek maak gewone poffertjies met choux deeg. Drup lepels vol op bakplaat. As gaar sny in helfte deur en die boonste gedeelte van elke poffertjie word dan halfveer dit gaan die vlerkies word. Vir die nekkie gebruik ek ‘n piping bag en spuit nekkie vorm op bakplaat. As die nekkies klaar is maak ek sommer gaaitjie met toetspen vir die ogies. Dit vries baie mooi.

My resep is
250 ml water
250 ml koekmeel
3 eiers
125 ml margarine
2 ml sout

Kook water en margarien in kastrol voeg meel en sout by. Roer vinnig. Haal af van hitte. Laat afkoel, voeg eiers een vir een by klop goed na elke eier. Skep teelepels vol op bakplaat. Bak vir 10 min in oond 230 ºC verminder na 200 ºC 15 -20 min (kyk hoe warm jou oond is)
Laat afkoel en sny oop. Vul met bakkersvla en room.
Variasies pynappel, karamel of appel.
Resep en foto: Elmarie Snyman

HOMEMADE WHEAT BREAD

HOMEMADE WHEAT BREAD
Best Homemade Bread – 6 loaves in less than 3 hours!
1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Posted by Marle Buysse

CHOCOLATE BACON

12 oz semi-sweet baking chocolate
3 oz white semit sweet baking chocolate
16 slice thick applewood bacon

1 Fry bacon until crispy. Allow to cool and cut in half.
2 Melt the chocolate in separate double boilers.
3 Dunk the bacon into the chocolate, coating it evenly. Allow excess to drip off and then place on a sheet tray lined with parchment paper.
4 Once all the bacon has been coated with chocolate then drizzle the white chocolate over it. Place in the refrigerator until set firm.

Bron: Paula Conners

TUISGEMAAKTE NUTELLA

TUISGEMAAKTE NUTELLA
200g amandels (jy kan enige neute gebruik wat jy wil)
1 eetlepel vanieljegeursel
100g kakao poeier
100 ml afgeroomde melk (jy kan bietjie meer melk gebruik as jy dit ‘n meer loperiger beslag wil he
8 ontpitte dadels
50 ml water

1) Sit die dadels en water in ‘n voedsel verwerker en meng tot ‘n pasta/stroop.
Gooi in bak.
2) Plaas die amandels in die voedselverwerker en verwerk soos jy sou amandel botter maak vir 10-15 minute tot glad.(meng in menger vir so 10 min, skaap kante af, meng vir nog 5 minute tot dit lyk soos botter)
3) Voeg die vanielje, kakao poeier, melk en dadelmengsel by en meng vir verdere 5 minute tot glad.
Bewaar in yskas vir ongeveer ‘n maand.

BACON EXPLOSION

2 lb thick cut bacon
2 lb bulk Italian sausage sweet or hot or both
1 jar(s) bar b que sauce
1 jar(s) dry bar b que rub

Create a 5″×5″ bacon weave. Make sure your bacon weave is tight and that you end up with a nice square shape to work with.

Add some barbecue seasoning on top of the bacon weave.

Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.

Take the remaining bacon slices and fry them up the same way you would for breakfast. Crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.

Take Bar B Que sauce and drizzle it all over the top of the bacon pieces.

Once you’ve sauced the bacon, sprinkle on some more of the Bar Be Que seasoning you used on the bacon weave.

Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some Bar B Que seasoning on the outside of the bacon weave.

Place a thermometer into the thickest part of the meat. Bake on a rack inside of a roasting pan, to allow the grease to drip. Bake at 375 degrees for one hour or until the internal temperature reads 165 degrees.

Glaze with Bar B Que sauce, slice and serve.

Bron: Leslie Campbell

TWO CHEESE BACON WRAPPED SHRIMP

TWO CHEESE BACON WRAPPED SHRIMP
24 large shrimp. as least 21 to 25 count, or larger
3 oz cream cheese ( i like the individual packets for this
2 oz blue cheese crumbles
24 slice bacon
2 Tbsp hot sauce
1 tsp dill weed
1 c either prepared ranch dressing or blue cheese dressing for dip

Pre cook the bacon slightly in the microwave for maybe 50 seconds. You want to do this step so the bacon and shrimp cook the same length of time,
Put paper towels on a plate, single layer of bacon, cover with paper towels. Repeat until all bacon is pre cooked.
Peel and devein shrimp, or buy them that way.
Put blue cheese crumbles in a small bowl
In the space the shrimp was deveined, put a rounded teaspoon of cream cheese in. The individual packets work well here, cut the end off and you have a mini piping bag.
Dip the filled shrimp, cream cheese side down into the blue cheese crumbles, the blue cheese will stick to the cream cheese.
Wrap each shrimp in a slice of bacon, secure with a toothpick, and place in a single layer on a large platter. Repeat for all shrimp.
Sprinkle hot sauce over all, sprinkle with dill weed.
Deep fat fry in small batches until golden, maybe 4 minutes per batch.
Serve with prepared Ranch or Blue cheese dressing.

Bron: Jane Mc Millan

BACON MUSSELS

BACON MUSSELS
4 lb mussels, cleaned and debearded
4 slices bacon
1 small shallot, minced
3 garlic cloves, minced
1/2 habanero pepper, minced
1/4 cup fennel, chopped
1 cup dry white wine
1 cup chicken stock
1 lemon juice, fresh
zest of (1) 1emon
1 tbsp extra virgin olive oil
3 tbsp italian leaf parsley
2 tbsp cold butter

In a large skillet fry bacon until crisy. Remove and set aside.
Add ingredients 3-6 to skillet with bacon fat. Stir-fry until shallots are translucent.
Add ingredients 7-12. Simmer for 2 minutes
Add mussels to skillet and cover. Steam mussels for about 4-6 minutes on medium heat, until all shells are open.
Remove mussels from skillet. Divide mussles up into 4 large bowls.
Add cold butter to pot liquor. Simmer until butter is melted.
Top each bowl with pot liquor and crumbled bacon
Serve with italian crusy bread!
Bron: Sherri Logan Williams

ROOMPOFFERTJIE SWANE

ROOMPOFFERTJIE SWANE
Ek het nog die reseppie. Moekie het so vormpie gehad met die swaantjie se dele daarop. Sy het dit dan met Roompoffertjiedeeg volgemaak en gebak. Wanneer dit koud was het sy die swaantjie gebou en gevul met room of karamelkondensmelk. Partykeer het sy die karamelkondensmelk onder in die pensie gesit en room bo-op dan moes ek eers die room uitkrap om by die karamel uit te kom. Die vlerkies het sy heel laaste ingedruk. As dit vervoer moes word, is die vlerkies eers op die tafels ingesit. Die Swaantjie se lyfie was in twee dele wat aanmekaar gesit is met bietjie versiersuiker.

ROOMPOFFERTJIES
Kook 1 koppie kookwater en ¼ lb botter.
Voeg 1 koppie Meelblom en ¼ teelepel sout by.
Roer vinnig, verwyder van hitte en laat afkoel.
Voeg 4 eiers een een by en klop goed na elke byvoeging.
Skep lepelsvol op ’n bakplaat of in vormpies.
Bak by 450 grade F vir 10 minute en verminder dan die hitte en bak vir 25 minute.
Laat goed afkoel, sny oop en vul met room of karamelkondensmelk of altwee.

Resep: Dollie Richards

Geplaas deur: Rhona Richards Peens