QUINOA PEANUT BUTTER PORRIDGE WITH POACHED CARDAMOM PEARS, HAZELNUTS AND DRIED CRANBERRIES
200 g of Duchesse d’Angouleme Pear
1 teaspoon cardamom
100 g quinoa flakes
1 tablespoon powdered peanut butter
1/2 teaspoon Maldon sea salt
1 tablespoon royal jelly in honey
50 g of whole hazelnuts, panfried in cooking spray
40 g of dried cranberries

Add 1.5 cups of water to the quinoa flakes and bring to a boil. Once boiling, immediately reduce heat to low. Add royal jelly honey, dehydrated peanut butter powder and salt. Stir through. In separate small pot, boil pears for 1.5 minutes, add cardamom. Add this to porridge mix. In small pan, brown whole hazelnuts. Dish porridge into two porridge bowls. Top with hazelnuts and dried cranberries.
Recipe and photo: Annie Goussard Newton

HEERLIKE GESONDHEIDSBROOD
Lewer 2 brode
500 ml vetvrye melk, louwarm
15 ml rou heuning
10 ml koeksoda
750 ml broodmeel
5 ml sout
10 ml bakpoeier
250 ml laer GI hawermout
250 ml hawersemels (oatbran)
15 ml gekapte neute, enige soort (ek het gemengde ongesoute neute gekoop en fyngekap)
15 ml sonneblomsaad
15 ml lynsaad
15 ml bruinsuiker
250 ml sultanas
2 middelslag appels, geskil en gerasper
1 groot wortel, geskil en gerasper
60 ml canola olie

Meng die melk, heuning en koeksoda in ‘n maatbeker en laat staan om effens te skuim. Sit opsy. Voorverhit die oond tot 180°C en bespuit 2 broodpanne van 220 x 120mm elk met kossproei. Sif die meel, sout en bakpoeier in ‘n groot mengbak. Voeg die res van die droë bestanddele, behalwe die vrugte en wortel, by en lig ‘n paar keer met ‘n lepel om te belug. Voeg die sultanas, gerasperde appels, wortel, olie en melkmengsel by en meng deeglik. Skep in die voorbereide broodpanne en bak in die voorverhitte oond vir ongeveer 45 minute tot ‘n toetspen wat in die middel van elke brood ingesteek word, skoon uitkom.
Haal uit die oond en laat vir 30 minute op ‘n draadrakkie afkoel voordat jy die brode uit die panne keer. Nota: Die brode vries goed vir tot 3 maande. Bevries dit klaar gesny en haal uit soos benodig en ontdooi in ‘n broodrooster. Die appel en wortel voeg nie net vog en kleur by die broodjie nie maar verlaag die GI ook.
Resep en foto: Juanita Vermeulen

CUCUMBER JELLY
Makes: 4-5 half pints
2 English cucumbers, peeled and chopped into medium sized chunks
3 inch piece of ginger, peeled and chopped into small chunks
4 tablespoons lemon juice
4 tablespoons white vinegar
3 cups sugar
1 packet of liquid pectin (half a box)

In a blender, puree the cucumber, the ginger, the lemon juice, and the vinegar until no chunks are left. Strain the cucumber juice through a fine mesh sieve to remove any pulp. I also strained it a second time through some cheesecloth to remove extra pulp. Put 2 cups of the cucumber juice and the sugar in a large saucepan over high heat. Bring mixture to a boil, stirring frequently. Boil for one minute. Add the pectin and boil for 1 minute more, stirring constantly. Remove from heat, skimming off any foam. Ladle jelly into prepared jars. Follow the water bath method to process the jars.
Recipe and photo: Annie Goussard Newton
Photo note:  The top one I used white vinegar and the bottom ones dark vinegar. Moes nou eers in die spens gaan grawe.

NATACHA’S FETA CHEESE
For every 500 ml milk use 50 ml white vinegar (I used 2 L milk).
Pour milk and vinegar in a pot and heat up on LOW heat,  do not stir. Boil for 5 minutes (do not stir) and strain through a clean cloth and sieve. Let it cool enough to wring excess moisture out. Add your flavourants (I used grinded tropical pepper and Himalayan pink salt) to your taste. Press tightly into a bowl and let it chill in the fridge. Cut in squares.
Mix 1 cup boiled water, cooled down with 2 teaspoons salt. Put your cheese in a sterilized bottle and cover with the salt water. Refrigerate.
Recipe and photo: Natascha Visagie
2nd Photo: Charnelle Yhukutwana

GEROOKTE PAPRIKA HOENDER MET ROOM
5 hoenderborsies, klein gesny
1 groenpeper
1 rooi peper
1 uie
3 teelepels gerookte paprika
sout en peper na smaak
4-5 blokkies botter
250 ml dik room
olyfolie
3 teelepels koekmeel
water

Verbruin hoenderstukkies in olie. Strooi paprika, sout en peper oor. Laat kook tot amper gaar. Meng in gesnyde rooi/groen pepers en ui. Voeg blokkies botter in en laat verder kook tot groente sag is.
Voeg dik room by. Meng meel met water en roer dit by om sous dikker te maak.
Voeg nog sout en peper by indien nodig.
Resep en foto: Benita Rodrigues

ASIAN BEEF ROAST AND VEGGIE MEDLEY
Serves 2
1 small beef roast
¼ teaspoon sea salt (to own taste)
¼ teaspoon black pepper (to own taste)
¼ teaspoon 5 spice Chinese seasoning
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
½ teaspoon olive oil
1 onion cut into small chunks
2 apples  cut into small chunks
2 potatoes  – wrap in aluminum foil.

Rub roast with spices and seasoning. Add  olive oil to roast pan.   Add  onion, apples and potatoes to roasting pan with prepared roast. Cook roast in oven at 375ºF until internal temperature reads 125ºF.
Remove roast, apples and onions from roasting pan.
Let roast sit for 30 minutes.
Add a bit water to roasting pan and continue to cook aluminium wrapped potatoes at same temperature in oven until they are soft, when poked with a fork.

In steamer basket:
Place 1 chopped orange pepper
add 1 cup of broccoli florets
Steam until broccoli turns bright green.

Beet patties
¼cup rolled oats
1 (8 -ounce) can chickpeas, drained and rinsed
¼ cup fresh dill
1.5 tablespoons distilled white vinegar
1 small onion, roughly chopped
2 garlic cloves
1 medium raw beet, peeled and roughly chopped (about 1 cup)
½ teaspoon salt
1 ½ tablespoon olive oil + more for cooking patties
1/3 cup chickpea flour

In the bowl of a food processor, combine the rolled oats, drained and rinsed chickpeas, and fresh dill. Pulse for 5 seconds. Add the white vinegar then continue to blend until the mixture appears finely chopped and sticks together when you press it between your fingers. Scoop the mixture out into a large bowl and set aside. Next add the onion, garlic cloves, and beets to the food processor then blend until finely chopped. In large skillet, warm the oil over medium heat. Add the beet mixture from the food processor, sprinkle with a teaspoon of salt and cook for about 5-7 minutes, until soft. Transfer the mixture to the bowl with the chickpeas. Add the chickpea flour to the bowl and stir together until well-combined. If the mixture appears too wet, add more flour (1 tablespoon at a time) until it’s dry enough to hold together. Scooping out about 1/4 cup of the mixture at a time, use your hands to form individual patties. Cook them in the greased skillet over medium heat for about 4 minutes on each side. I sliced mine after cooking.

Depending on how big your portions, you should be putting about 622 -700 healthy, delightful calories into your stomach with this meal 💕🍽
My motto: you eat with your eyes first! If a meal is bright and beautiful, you may fall in love with the wonders of food😍
Recipe and photo: Annie Goussard Newton

PALESTINA TERT
Mariebeskuitjie krummels
Geel van 2 eiers
1 blik gekondenseerde melk
2 eetlepels gesmelte botter of margarien
¼ koppie suurlemoensap (of na smaak)

Meng beskuitjie krummels met botter en druk vas in ‘n vuurvaste tertbord. Voeg die eiergele by die melk en klits goed. Voeg suurlemoensap by en klits weer deeglik. Gooi vulsel in kors. Sit in ‘n lou oond tot die vulsel styf en ligbruin (as dit verkies word) is.
Kan vinnig berei word wanneer gaste onverwags opdaag.
Resep geplaas deur Tienie Kruger Steyn

LEMOENPOEDING OP DIE VUUR
Ek is nie ‘n kampmens nie en eet sommer “Icecream vir poerring” maar dalkies sal iemand wat gereeld die potjies uithaal hierdie een waardeer.
Maak eers die sous in ‘n diep 3-poot pot op die vuur.
Sous:
250 ml suiker
375 ml water, hou warm
37 ml (3 eetlepels) botter
12.5 ml (1 eetlepel) suurlemoensap
1.5 ml (¼ teelepel) sout
Meng en bring tot kookpunt.

Beslag:
1½ koppie (375 ml) meelblom
2½ teelepel (12.5 ml) bakpoeier
½k koppie (125ml) melk
½ koppie (125ml) margarien
½ teelepel (2 ml) sout
½ koppie (125 ml) suiker
1 geklitste eier
1 eetlepel (12,5 ml) marmelade

Klop suiker, eier en margarien tot romerig. Voeg marmelade by. Sif droë bestanddele saam en maak aan met melk. Skep beslag in warm stroop, plaas deksel op en laatstadig prut vir 1½uur, of tot gaar. Trek potjie effens weg van direkte hitte, maar plaas ‘n paar kooltjies op die deksel en sorg dat daar gedurig genoeg kole rondom die potjie is. Moet nie die deksel afhaal tydens die bakproses nie, anders sal die poeding platval.
Resep geplaas deur Johan Snyder

PEANUT BUTTER AND BLUEBERRY LOAF (GLUTEN FREE)
The original recipe is a Gluten Free recipe so I will type it as it is in the magazine and will put my replacements in brackets where I changed:
2 cups almond flour (I used normal cake flour)
2 teaspoons baking powder
pinch salt
½ cup honey (I used syrup)
¼ cup canola oil
1 teaspoon vanilla
2 large eggs
2/3 cup sugar free peanut butter (I used normal)
1 cup almond milk (I used dairy milk)
1 tub coconut chunks, shaved (I used fine coconut)
1 punnet blueberries (400 g)

Preheat oven to 180ºC. Sift flour and baking powder together. Add salt and set aside. Combine honey, oil, vanilla, eggs, peanut butter and milk. Mix wet ingredients into flour mixture. Fold through half the coconut and blueberries. Pour batter into lined loaf tin. Bake for 20-30 minutes then scatter remaining blueberries and coconut over. Bake for 45 minutes more or until skewer inserted into centre comes out clean Serve hot with butter and drizzle of honey.
Recipe and photo: Zelda Ellis

MARY SE BREYANI
4 hoender filette, in repies gesny
1 koppie karringmelk
2 eetlepels breyani masala
2 koppies rys, halfgaar gekook
¾ koppie rou lensies, oornag in water geweek
3 uie, in ringetjies gesny
4 eetlepels gesoute botter
sout na smaak
1 paar draadjies saffraan
Karringmelk sous:
½ koppie karringmelk
knippie sout
2 eetlepels koljander, gekap
½ rooi brandrissie, fyngekap

Breyani:
Meng die karringmelk, breyani masala en gesnyde hoender in ‘n bakkie. Laat marineer vir 30 min. Braai uie in botter. Skep uit en hou eenkant. Voeg hoender en sous by die pot en braai tot gaar. Voeg uie, lensies en rys by. Sprinkel ‘n paar draadjies saffraan oor die rys en geur met sout. Bedek die pot, verlaag hitte en prut vir omtrent 20 minute. Haal van stoof af en laat staan vir nog 15 minute.

Sous:
Meng al die bestanddele vir sous saam. Bedien die breyani met die sous.
Resep en foto: Mary Strydom