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.
Add eggs one at a time, mixing after every egg. Put in a pipping bag and pipe round or long eclairs. With a bit of water on your finger push the little horns of the eclairs in. Bake at 180°C for 25 minutes. Once they come out the oven, poke a hole in the top to allow steam to escape. Once cooled, dip in chocolate and once dried, make a small hole or cut open and fill with cream. I bake them weekly.
Recipe and photo: Liz Marillier

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)

Melt the oil and butter in a large saucepan over a gentle heat to ensure the butter does not burn. Add the thinly sliced onions to the pan and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft and transparent, again taking care not to burn them. The onions should not be browned but instead just melted and soft. Add the sugar and balsamic vinegar to the onions and stir well well to ensure the onions are coated. Cover again with the lid and continue to cook for a further 5 minutes, again making sure they don’t burn. Add the beef stock to the pan and stir well. Boil gently, uncovered for 5 minutes. In a heatproof jar (you can even use a mug) or bowl, mix the cornstarch with the cold water to create a thin, lump-free paste. Pour a little of the hot gravy into the starch mixture and shake or mix thoroughly. Pour the starch mixture back into the gravy. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper and keep warm until ready to serve (29 calories per serving).

Spinach/ “palak” pakora:
2 ½ cups spinach or palak, chopped
1 cup onions, sliced
2 to 3 green chilies, chopped
½ teaspoon crushed fresh ginger and garlic, mixed together (I use a magic bullet and add water bits at a time to get a good texture)
Handful mint (pudina) & coriander leaves
salt as needed
1 teaspoon carom seeds or ajwain
¼ cup chick pea flour besan (2 tablespoons more if needed)
2 tablespoons rice flour (1 tablespoon more if needed)
½ teaspoon red chili powder (optional)
½ teaspoon coriander powder (optional) or 2 pinches of garam masala
oil for deep frying (I baked mine on a sheet of aluminum foil), used cooking spray

Wash and rinse palak very well in enough water. Drain completely. Chop and measure. Add sliced onions, salt, coriander, mint leaves and green chilies. Next also add ginger garlic paste, red chili powder and coriander powder. Mix everything well and rest for 10 minutes.
When the mixture releases moisture, add besan and rice flour. Mix well and check the salt. If using cashews, add them now. Mix. Fry in oil/ bake. (80 calories per 2 pakora if you omit the cashews. 101 calories per 2 pakora if you include them. I served 3 per person: 120 calories per person.)

Sweet Tamarind Chutney:
1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon asafoetida powder
1/2 teaspoon garam masala
2 cups water
1 1/8 cups white sugar
3 tablespoons tamarind paste

(*** Asafoetida is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It’s a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes). Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala. Cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. (Makes enough for 10 people) 113 calories per serving
Zucchini “spaghetti”:
I have a very basic spiral slicer and it is great for making “spaghetti” out of most veggies. 200 g per person, steamed with maldon salt (0 calories). 17 calories per 100 g. Top with 1 teaspoon butter (34 calories per person) Steamed broccoli: 100 g per person, 34 calories
Total calories per person: 662 calories
Recipe and photo: Annie Newton Goussard

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

Grease a shallow glass dish and arrange 15 biscuits in the bottom of the dish ensuring they all face the same way.
Bring the milk to the boil in a large saucepan. Add the sugar and butter and stir until melted. Remove from the heat.
Mix the flour, cornflour, custard powder, salt and cold water. Add the egg yolks and mix well. Gradually whisk a little of the milk mixture into the custard mixture, then return the mixture to the saucepan with the rest of the milk. Heat slowly, stirring continuously until the mixture comes to the boil. Simmer for about 5 minutes until thick. Remove from the stove and stir in the vanilla essence. Whisk the egg whites until stiff and using a metal spoon gently fold into the custard mixture.
Pour the hot custard over the biscuits. Cover with another 15 biscuits lying in the same direction as the bottom layer. Leave to cool in the fridge. Blend the icing sugar with boiling water until icing is easy to spread. Add a little more water if necessary. Spread over the biscuits and chill. Cut into slices the size of half a biscuit.
Recipe and photo: Jacqui Hillier May

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
1 teaspoon dried thyme
2 tablespoons fresh parsley
2 bay leaves
300 g fresh small white or brown mushrooms, quartered
2 tablespoons butter

In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to slow cooker bowl.
Pat dry beef with paper towel, sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onion, shallots and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic (4 cloves), bullion and herbs. Mix well to combine all of the ingredients. Cook on low setting for 8 hours, or until beef is falling apart and tender. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
Recipe and photo: Hailey Bunge

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

Schil de peertjes met de dunschiller. Laat de steeltjes zitten. Snijd aan de onderkant het hartje er uit.
Bereidingswijze:
Leg de geschilde peertjes in de pan. Doe er de kaneelstokjes, ster anijsjes, suiker
Zet het geheel net onder water. Plaats de pan op een zeer laag vuur, met daarop het warmhoud plaatje en doe een deksel op de pan. Nu volgt het moeilijkste gedeelte van dit gerecht… ongeduldig wachten totdat de peertjes heerlijk zacht gaar zijn geworden. En die heerlijke geur die wordt verspreid maakt het er niet makkelijker op. Zelf laat ik ze gerust 4 a 5 uur staan, dit komt de smaak echt ten goede, maar let wel ik breng het kookvocht nooit en te nimmer tot het kookpunt! Gewoon koud opzetten en heel langzaam verhitten.
Recept en foto: Annet Geelhoed

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

Meng alles saam en garneer met sprietuie. Braai die aartappels in die olie tot gaar en effens bruin. Maak die botter warm op die kole en voeg die knoffel by.
Braai die calamari in die warm olie vir 2 tot 3 minute aan ‘n kant en dien op saam met die sous. Ons het ook ‘n slaaitjie by gehad.
Resep en foto: Gideon Louw

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

In small saucepan whisk together the egg yolks, sugar, lemon juice and zest. Stir over medium heat and cook until the mixture thickens while stirring. Remove from the heat and stir in the butter until dissolved. Set aside to cool. Makes approximately 250 ml. Can be kept in a glass jar in the fridge.

Meringues:
187 ml sugar (I prefer castor sugar as it’s finer and dissolve quicker into the egg whites)
5 ml corn starch
3 large egg whites
5 ml white vinegar
2,5 ml vanilla essence or flavour of choice (I used rose essence)

Preheat oven to 130°C. Line two trays with baking paper or tinfoil. Not necessary to spray. Sift the corn starch over the sugar and stir to mix. In a large glass or stainless steel bowl beat the eggs with balloon whisk until soft peak stage. Please note the bowls and whisk must be absolutely grease free or the eggs won’t whisk up as required. Gradually add the sugar & corn starch mixture while beating until it’s glossy with stiff peaks. Beat in the vinegar and flavour. Spoon onto baking sheets in shapes as desired. You can use a piping bag with nozzle if you want more evenly shaped meringues. As you put it into the oven turn the temperature down to 110°C.
Bake for approximately 1 hour. Allow to cool in the oven then carefully peel off the paper or foil. Makes about 24 meringues, depending on size. To assemble you can whip fresh cream, use fresh berries, cherries, soft fruit like peaches, nectarines or plums, kiwi, pomegranate rubies, whatever is in season. Put a little bit of lemon curd in hollow of meringue if you shaped like a little nest, dollop of cream and top with some fruit. Or sandwich two meringues together with lemon curd. Use a tea strainer to sieve some icing sugar over. The possibilities of how you can serve meringues are endless. Garnish with fresh mint leaves.
Recipe and photo: Elsabie Templeton