HELEN SE ALL BRAN EN OATS BESKUIT
Dis uit my kop uit. Verander dit elke keer.
1 kg bruismeel
500 g Stork bake, gesmelt
15 ml bakpoeier
3 koppies suiker
3 eiers
500 g All Bran, fyn gemaak
1 koppie hawermout
500 ml karringmelk, opsioneel
1 koppie sonneblomsaad
1 koppie bosbessies, gemeng met rosyntjies

Voeg die gesmelte margarien by die droë bestanddele.
Klits die eiers, suiker en karringmelk saam en meng met die ander bestanddele.
Bak teen 160°C in waaier-oond vir ± 50 min tot 1 uur.
Droog uit.
Resep en foto: Helen Barnard

HOMEMADE PUMPKIN SEEDS
How many Kilograms of pumpkin seeds have you thrown away over time. Why?
Here is a recipe that could change your mind and save you money at the chain stores next time you buy pumpkin seeds.
If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chilli powder before they go into the oven.
Prep time: 10 minutes
Cook time: 35 minutes
One medium sized pumpkin
Salt
Olive oil

Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.
Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Preheat the oven to 200 C. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
BRON – Philip Reineke

KAAS EN UIE VARKTJOPS
Hallo kos vriende ek het vandag vir ons vark tjops gemaak met kaas en uie chips. Kan nie onthou waar ek die resep gekry het maar dis lekker. N groot pak kaas en uie chips fyn gemaak en spice en olie. Gooi jou vleis lekker spice en los n rukkie, dan smeer jy olie aan albei kante en rol in chips en dan bak jy dit…dis sag en val sommer van die bene af. Ek het my oond op 180 grade gestel en bak dit vir so half uur tot n uur.
BRON – Yolandie Diedericks

BREAD AND BUTTER PUDDING
25g/1oz butter, plus extra for greasing
8 thin slices bread
50g/2oz sultanas
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
nutmeg, grated, to taste

Preparation method
1. Grease a 1 litre/2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Foto: Suril Gupta
Resep geplaas deur Suril Gupta

FANTA HOENDER POTJIE
Ek het die hoenderstukke eers so bietjie goudbruin gebraai. Uitgehaal uit die pot… dan uie en peppers wat gechop is gebraai, die hoender weer teruggesit . Ek het so 2 by 500 ml fanta bottels gehad en 1 ingegooi en dit gekook. Geen water so vir  omtrent 45 min gekook. My aartappels by gesit gekook vir n ½ uur en chunky mix en baby carrots ingegooi, en verder vir ‘n halfuur gekook. As jou sous min raak, gooi die ander fanta by. As dit gaar is, het ek dit met ‘n pakkie bruin uie sop poeier dik gemaak dis al.
BRON – Raymond Williamson

LEMON AND BASIL FISH
I got the recipe from you tube. Slice the fish insert lemon and basil in each cut. Drizzle with olive oil, lemon juice, orange juice and lots of black pepper. Let it sit for about an hour. Cook +- 6 minutes a side on the braai. Dressing orange rind, lemon rind, lemon juice, Dijon mustard and olive oil. I just added as I went to suit my taste.
FOTO – Judy Davies

PETRE SE MAKLIKE LASAGNE
16 porsies
3 kg maer bees maalvleis
3 uie gekap
1/4 teelepel fyn naeltjies
Grofgemaalde swartpeper
Sout
1 eetlepel droe origanum
1 teelepel droe basieliekruid
3 eetlepels worcestersous
Suiker om die suurigheid te breek 
3 sakkies tamatiepasta (gebruik maar die effens duurder een .. Die ander soort se kleur verslaan)
1/4 bottel rooiwyn
2 pakke lasagne velle
1 1/2 liter dik witsous, en 1 liter loperige witsous

Braai uie, swartpeper, en origanum saam tot uie deurskynend is.
Voeg maalvleis, naeltjies, sout en worcestersous by, en braai tot bruin.
Voeg tamatiepasta en 1/4 bottel rooiwyn by. Roer goed deur. Laat kook vir 10 – 15 minute.
Gooi 1 1/2 liter dit witsous by en meng goed.
Kook ‘n pot water met sout in. Spuit oondpan
Gooi helfte van loperige witsous onder in die pan
Dompel lasagne velle een een in die kokende water en pak ‘n laag bo-op die witsous in die oondpan Skep vulsel bo-op lasagne velle. Pak weer ‘n laag lasagne velle, en gooi dan die res van die witsous bo-oor.
Rasper kaas oor en strooi origanum en gekapte pietersielie oor
Bak @ 180ºC vir 40 tot 45 minute, of tot die lasagne velle bo-op sag is
BRON – Petré Van Jaarsveld

EIERLOSE SPONSKOEK
310 ml koekmeelblom
7,5 ml bakpoeier
230 ml botter or margarine
180 ml suiker
310 ml ingedampte melk
7,5 ml vanillageursel

Sif die meel en bakpoeier saam. Klits die margarien en suiker vir 7 minute. Meng die ingedampte melk met die vanilla,en voeg dit stadig by die suikermengsel. Meng die meel lepel-vir-lepel in tot goed gemeng. Skep beslag in ‘n gesmeerde ronde of vierkantige koekpan. Bak teen 180ºC  vir 45 minute of tot ‘n toetspen in die middel van die koek skoon uitkom.
LW: Die koek lewer slegs een koek. Vir ‘n dubbele laagkoek, moet jy die resep verdubbel.
BRON – Sanette Henning

PORK BELLY WITH APPLE SLAW AND CHILLI CARAMEL

INGREDIENTS
For the pork belly
500g pork belly
1 tbs Chinese Five-Spice
1 tbs Sichuan Pepper
2 tbs sea salt
2 tbs pepper
2-3 tsps caster sugar

For the apple slaw
1 Granny Smith apple, cut into thin strips
1/4 cabbage, finely shredded
1/4 cup Mayonaise (preferably Whole Egg Mayonaise)
1/4 cup Sour Cream (preferably lite)
2 tsp Dijon mustard
4 tsp Lemon juice

For the chilli-caramel sauce
1 cup sugar
1/2 cup water
3-4 red chilli’s, deseeded and chopped finely
2 tbs crushed ginger
1 tsp crushed garlic
1/4 cup lime juice
1/4 cup fish sauce

Extra
Tortillas

METHOD
For the pork belly
Preheat oven to 200 degrees.
Use a sharp knife to criss-cross across the skin. Cut down to the fat but no lower.
Combine the five spice, peppers, salt and sugar in a small bowl and then spread over the pork belly skin, rubbing into the cuts.
Place the pork belly onto a wire rack in a oven-proof tray. There needs to be a gap between the bottom of the dish and the rack as you’re going to pour water into the tray. Free-hand this, pour in about 5 Litres or so, making sure the water doesn’t go too close to the pork.
Cook the pork in the tray for 20 minutes then reduce the oven temperature to 180. Cook for 2 hours, top up the water every half hour if needed.
After the 2 hours is up, turn the oven onto grill and grill for 3-5 minutes or until pork belly is crunchy. PLEASE watch carefully, the grill will cook it so quickly and you want to avoid burning.
Remove from the oven and allow to cool for 5-10 minutes.
Cut the pork into bite-sized pieces and get ready to serve on the warm tortillas with apple slaw and chilli-caramel sauce.

For the apple slaw
Combine all the ingredients and mix well until the cabbages and apples are covered with the wet ingredients.
Put aside until serving.

For the chilli-caramel sauce
Put half of the water and the sugar into a small saucepan over medium high heat. Boil until the sugar starts to go brown and caramelise, monitor and reduce heat if needed, you don’t want this to burn.
Once caramelised add the ginger, chillies, remaining water, fish sauce and lime juice and simmer for 1-2 minutes.

Now you’re ready to serve.
To serve
Heat tortillas for 10-20 seconds or until warm.
Place a spoonful (or tong-full) of apple slaw into the middle of the tortilla. Top with bite-sized pieces of pork belly and spoon a few scoops of the chilli-carmel sauce over the top.

Enjoy!

Shawn Brochacho Leckey  – This is the one I made and after heating in oven I let stand for 15 minutes then pan Fried with hoisin sauce to add another layer of flavor.  I used raw brown sugar as well. And regular salt. For the Caramel sauce I used raw brown sugar and teryiaki instead of fish sauce – still came out great
FOTO – Shawn Brochacho Leckey

DIABETIESE SJOKOLADE KOEK
Diabetiese Sjokoladekoek gebak en dit versier met Sjokolade Mousse en gerasperde Canderell sjokolade. Dis ‘n lekker klam koek en Proe heerlik.

125 ml kakao
5 ml Nescafe Classic koffiepoeier
250 ml kookwater
5 eiers geskei
125 ml Selati versoetter
130 ml kookolie
5 ml vanielje geursel
425 ml koekmeel
15 ml bakpoeier
2 ml sout
100 ml koue water

Stel oond op 180º C. Maak die kakao en koffiepoeier aan met die kookwater. Daar moet geen klonte wees nie. Laat afkoel en gooi die kouewater by. Klits die eiers en die Versoetter saam tot sponserig. Voeg kakao-mengsel kookolie en vanieljegeursel by en meng goed. Sif die doeë bestandele saam en voeg ook by. Klits die eierwitte lekker styf en vou by die mengsel in. Skep in panne en bak vir +-30min tot gaar. Keer uit en versier soos verkies.

Sjokolade Mousse versiersel.
1 sakkie Tantalize Mousse poeier(daar is twee in die boksie)
300 ml volroom melk (baie koud)
Canderell Sjokolade en klein bietjie klapper vir versiering.

Klits die mousse-poeier en melk tot lekker styf en smeer tussen koek-lae en bo-op. Strooi sjokolade en klapper oor. Geniet.(Ek hou die koek in die yskas anders smelt die mousse)
BRON – Wilma Josey Venter

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.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.