LIZ’S CHOCOLATE ECLAIRS
250 ml boiling water
125 g margarine
1 cup flour
4 large eggs
Bring water and margarine to the boil. Add all the flour in at once. Mix with a woodenspoon untill all the flour has been incorporated and a ball has formed. Take off heat and cool down for 20 minutes, stirring occasionally. Continue reading
BIANCA SE BOKSIE-KOEK VERSIERSEL
2 boksies ready mix vanilla geur, volg instruksies op die boksie.
500 ml Bakels room, klits tot sagte punte en gooi dan 75 g room stabiliseerder in.
Hou aan klits, dit word net eweskielik styf. Hou dit maar koud om maklik in versiersak te skep. Ek het caramel treat tussen die 2 lae gesmeer en res met room versier. Die sjokolade is Bakers sjokolade, so dit hang af van die vorms wat jy wil maak en daarvolgens sal jy weet hoeveel sjokolade jy gaan smelt.
Resep en foto: Bianca Venter
MICROWAVE BASIC SPONGE CAKE
1/2 cup oil
1/2 cup sugar
1 cup flour/maida
pinch of salt
1 teaspoon baking powder
2 eggs
4 tablespoons milk
1 teaspoon vanilla essence
Sieve flour and baking powder together and keep aside. Beat oil, sugar, eggs and milk well for 5 minutes. Add flour and baking powder. Mix just until well combined and then add essence. Blend again and pour the mixture into a large microwave safe bowl. Microwave for 3 minutes. Let it cool, cut into wedges and serve or use in trifle or as a cake to decorate.
Tip: Make sure that the batter for the cake is in a semi-liquid form, more like dropping consistency that would be perfect for the cake.
Recipe and photo: Gillian Vermeulen
PRIME RIB ROAST WITH ONION GRAVY
(served with spinach pakora, sweet tamarind chutney, zucchini “spaghetti” and steamed broccoli)🍽
Rub roast with maldon salt (0 calories and 1 tablespoon olive oil (40 calories).
Prime rib roast: 298 calories for 3 ounces.
Roast in the oven at 375°F until internal digital thermometer reads 130°F. ( M/R)
Let roast rest outside the oven for 20 minutes before slicing.
ONION GRAVY:
2 tablespoons oil (vegetable or cold-pressed grape seed oil)
2 tablespoons butter (room-temperature)
2 medium red onions (peeled and thinly sliced)
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups beef stock
4 teaspoons cornstarch
4 teaspoons cold water
salt (to taste)
freshly ground black pepper (to taste)
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APPLE PORK SAUSAGES SERVED ON RED CHILI TURNIPS
Recipe and photo: Annie Goussard Newton
FOOD LOVERS RECIPES
Served with zucchini and beetroot “spaghetti” and fresh avocado.
55 g beetroot shredded in spaghetti shape per person (24 calories per person)
100 g zucchini shredded in spaghetti shape per person (17 calories per person)
Steam the beetroot and zucchini. Add maldon salt to taste (0 calories)
Add 1 tablespoon butter to veggies per person (100 calories per person)
50 g sliced turnip per person (14 calories per person)
Maldon salt to taste (0 calories)
Pork apple sausage, 263 g per person
(150 calories per 100 g)
Fresh avocado, 127 g per person (160 calories per 100 g)
Lemon juice and maldon salt (0 calories)
Put sliced turnips and pork sausages in instant pot, add maldon salt and 3 teaspoons chili spread (25 calories per teaspoon). Cook for 45 minutes on high. Brown in oven. Serve sausages and turnips on beetroot and zucchini “spaghetti”.
CREAM CRACKER CUSTARD SLICES
(makes 30 slices)
1 packet Cream Crackers
1 litre milk
1 cup (250 ml) sugar
50 g butter or margarine
125 ml (½ cup) cake flour
100 ml cornflour
10 ml (2 teaspoons) custard powder
2 ml (½ teaspoon) salt
100 ml cold water
3 eggs, separated
5 ml (1 teaspoon) vanilla essence
500-ml (2 cups) icing sugar, sifted
40 ml boiling water
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BEEF BOURGUIGNON (SLOW COOKER)
1 tablespoons extra-virgin olive oil
170 g bacon, roughly chopped
1.5 kg beef brisket, deboned, trimmed of fat and cut into chuncks
1 large carrot, roll cut
1 small onion, diced
6 cloves garlic, minced (divided)
1 teaspoon coarse salt and freshly ground pepper
2 tablespoons flour (omit for banting/low carb/gluten free)
12 whole shallots (optional)
3 cups dry red wine
2 Knorr beef stock pots, dissolved in 2 cups of hot water
2 tablespoons tomato paste
1 beef bullion cube Continue reading
STOOFPEREN ZONDER ALCOHOL OF SAP
(Ingediënten 4 personen)
1 ½-2 kilo Gieser Wildeman Stoofperen
3 ster anijsjes
4 kaneel stokjes
100 g suiker
Zoveel water dat de stoofperen net onder water staan
Verder heb je nodig:
Ruime pan met deksel
Dunschiller
Appelboor
Warmhoud plaatje
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GIDEON SE “CALAMARI” EN SKYFIES
4 aartappels, geskil en in skywe gesny
olie om die skywe te kan diepbraai
Calamari:
3 groot calamari skywe (steaks)
300 g botter
1 eetlepel “crushed” knoffel
Sous:
4 eetlepels mayonnaise
1 teelepel sriratcha sous
1 teelepel sout
½ teelepel swartpeper
1 eetlepel roomkaas
1 eetlepel suurlemoensap
1 eetlepel suiker
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MERINGUES WITH LEMON CURD
Tonight’s dessert platter. Rose flavoured meringues, home-made lemon curd, blueberry chocolate cupcakes with fresh berries & peaches. The 3 eggs whites are used for the meringues and the yolks for the lemon curd. First make the lemon curd so that it can cool down.
Lemon curd:
3 yolks from large to extra large eggs (keep the whites to make the meringues)
125 ml sugar
60 ml fresh lemon juice, plus finely grated zest
60 g butter, cut into pieces
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