BRAAI SNOEK MET SAMPIOENE
2 blikkies room sampioensop
2 koppies gouda kaas
botter
vis speserye

Sit snoek met rugkant op foelie, maar smeer rugkant goed met die botter in en gooi vis speserye oor die botter.
Dan vleis kant van vis.
Smeer ook lekker botter en gooi vis speserye oor. Gooi albei blikkies cream of mushrooms bo-oor.
Sit in die oond of vuur, wanneer cream of mushrooms begin kook bo-op vis. Gooi die kaas oor en haal af as die kaas gesmelt het.
Mens kan nie ophou eet. Baie lekker!
Resep: Flipkotie Olivier

LOW CARB MALVA PUDDING
2 tablespoons xylitol
1 tablespoon apricot diabetic jam, optional
2 free range eggs
1 cup ground almond flour
½ cup fine desiccated coconut
1 teaspoon bicarbonate of soda
pinch salt
2 tablespoons butter
1 tablespoon brown vinegar
½ cup full cream milk

SAUCE:
1 cup fresh cream
½ cup butter
2 tablespoons xylitol
4 tablespoons water

Preheat the oven to 190 °C.
For the pudding, beat the xylitol, jam and eggs together until fluffy and creamy. Mix the dry ingredients in a separate bowl. Melt the butter in a small saucepan on medium heat. Add the vinegar and milk and stir. Remove from heat and add the milk mixture to the dry ingredients. Mix well. Next, add the egg mixture and mix well using a whisk or wooden spoon. Pour into an ovenproof dish and bake for 25–30 minutes or until firm but spongy and nicely browned.
For the sauce, melt all the ingredients together in a small saucepan on medium to high heat. Allow to simmer for 2 minutes, stirring constantly so that it does not boil over. Pour the sauce over the pudding as soon as it comes out of the oven. Serve with whipped cream.
Recipe posted by Salomie de Beer

NB. All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

PICKLED FISH
1,4 kg *hake (I bought plain 10 x 3 cm portions)
4 large onions, halved and sliced thick
100 ml oil for frying
500 ml brown vinegar
250 ml water
200 ml brown sugar
15 ml pickling spices
5 ml whole coriander
20 ml medium strength curry powder
15 ml garam masala
15 ml turmeric
3 ml cayenne pepper
10 whole cardamom pods (they enhance the lemony flavour)
5 ml ground ginger
4 bay or lemon leaves
10 ml salt
*use any firm white fish instead of kabeljou or yellowtail

Defrost the hake portions overnight in fridge. They might not be completely defrosted by the time you use it but that’s fine. Cut each portion in 4. Set aside while preparing the curry pickling sauce.
Fry the onions only until translucent but not browned. Add the spices and curry and fry for a few minutes. Add the rest of ingredients except the fish. Cook for about 15 minutes. Lower the fish cubes carefully into the sauce and allow to simmer until the fish is just cooked. Mine cooked for about 20 minutes max as a few pieces were still slightly frozen as I put them into the sauce.
Carefully spoon out into a flat glass, ceramic or plastic dish. I prefer ceramic or glass as it can’t stain from the turmeric. Allow to cool completely then cover and put into the fridge for up to 3 days before eating and/or bottling the cold pickled fish into sterilised cold jars. I would suggest keeping it in the fridge.
Serve with brown seed loaf and butter.
Recipe: Elsabie Templeton
Photo’s: Elsabie Templeton

GROOTMAAT HERTZOGGIES
Foto: Cornelia van der Wetshuizen
FOOD LOVERS RECIPES
(Maak 8 dosyn doppies)
4 koppies koekmeel
250 g margarien
1 koppie suiker
3 teelepels gelyk bakpoeier
1 eetlepel vlapoeier
2 eiers
1 teelepel sout

Room suiker, botter en eiers.
Meng die droë bestanddele met jou hande in die bottermengsel.
Plaas in plastieksak om klam te bly.

Klappervulsel:
7 koppies klapper
125 g margarien
2 teelepels vanilla geursel
2 koppie suiker
8 groot eiers
knippie sout

Room botter en suiker.
Voeg eiers, vanilla en sout by en laaste die klapper.
Gebruik bogenoemde soetkors, en rol uit tussen 2 lae plastiek.
Gebruik middelslag afdrukkertjie 6 cm om die deeg mee af te druk.
Plaas in gesmeerde kolwyntjiepanne.
Sit ‘n half teelepel appelkooskonfyt in holte van deeg.
Sit klappervulsel bo oor, maak seker konfyt is oral bedek.
Bak teen 180°C totdat deeg ligbruin is en die klapper ‘n mooi kleur het.

EASY BREAD RECIPE
500 g selfraising flour
500 ml full cream amasi
1 tin cream style sweetcorn
1 teaspoon salt
1 teaspoon mixed herbs
Extra:
thinly sliced onions
grated cheese

Mix all ingredients together.
Place in baking pan, place thinly sliced onion on top with grated cheese.
Bake for 1 hour at 180ºC.
I used a round cake tin to bake my bread.
Recipe and photo: Zelda Ellis

VOORKOM DAT SOP “SUUR” WORD
Ek wou nog op Denis en Liefie Meyer se vraag oor die sop wat “kook” reageer.  Elk geval, hier is my raad, sodra jou sop gaar is plaas die kastrol in ‘n bak of wasbak met yswater sodat die sop vinnig afkoel. Gooi sommer heelwat ysblokkies in die water. Roer nou die sop so elke 5 minute en los ‘n groot metaal lepel in die pot. Die lepel help dat die sop vinniger afkoel (dit werk vir tee ook). Sodra die sop liggaams temperatuur bereik, gooi uit in houers en plaas dadelik in vrieskas. Ek verseker jou, jy sal nie weer sop hê wat “kook” nie. Moenie sop in die yskas bêre en dan wil vries nie.
Bron:  Anna Venter

TAGLIATELLE WITH BACON, MUSHROOMS AND CREAM LIME SAUCE
400 gr tagliatelle, cooked as per packet instructions
250 gr bacon, chopped up
2 baby marrows, cut into thin rings
1 large onion, chopped
400 gr small white mushrooms, wiped off and cut into slices
large pinch each dried sage, basil and thyme
500 ml whipping cream (it’s thicker than normal fresh cream)
1 lime, zest and juiced

Fry the onion and bacon together until cooked, add the mushrooms and baby marrow and the dried herbs. Once the mushrooms and baby marrow is cooked add the cream, lime zest and juice and cook over high heat to reduce the sauce a bit. Drain the tagliatelle and pour straight into the sauce and gently stir to coat in the sauce. Check seasoning and add salt and pepper to taste.
Serve with lime wedges.
Recipe and photo:  Elsabie Templeton

BEESSTERT IN KOFFIE
Koekmeel
2.5 kg beesstert
80 gr seldery, skywe gesny
olyf olie vir braai
500 ml rooiwyn
250 ml soetwyn
250 ml sterk koffie (Douw Egberts)
6 x beesvleisaftreksel gemeng met so 800 ml water
sout en peper na smaak
6 lourierblare
300 gr wortels, skywe gesny
2 pakkies klein mielies

Plaas koekmeel in plastieksak en skud vleis daarin tot bedek.
Skud oortollige meel af.
Braai vleis en seldery in olie tot bruin.
Voeg die wyn, koffie, aftreksel, sout, peper en lourierblare by.
Bak in swaarboom pot in oond by 80°C vir so 8-10 ure tot sag.
Voeg wortels en mielies by die laaste 30 min of so.
Resep en foto verskaf deur Francis Smith