BABY SPINACH SALAD WITH HONEY ROASTED BUTTERNUT SQUASH AND PUMPKIN SEEDS
500 g butternut squash, peeled and diced
1 tablespoon olive oil
1 tablespoon honey
kosher salt and freshly ground black pepper
For the vinaigrette:
1 ½ tablespoon olive oil
1 ½ tablespoon white balsamic vinegar
1 tablespoon honey
½ tablespoon minced shallots
2 teaspoon Dijon mustard
salt and fresh black pepper Continue reading
CABBAGE SALAD
3 small cabbages, finely chopped
1 bunch spring onions, finely chopped
1 packet shaved almonds, roasted
2 packets 2 min noodles, roasted
½ packet (½ cup) sunflower seeds, roasted
DRESSING
½ cup oil
1 tablespoon soya sauce
½ cup sugar
¼ cup brown grape vinegar
½ cup boiling water
1 chicken stock cube
Continue reading
KAY-LEN’S BUNNY CHOW
8 rolls (if you choose to use bread)
1 cup of chickpeas washed and boiled (I used a heaped cup and could have added more) can also add/substitute a meat.
2 tomatoes, chopped
1 whole onion, sliced lengthwise
1 green chili, sliced lengthwise
3 cloves of garlic, crushed
1 teaspoon of ginger, chopped (I used dry)
1 potato, boiled and diced
1 green pepper, sliced into squares (I used orange)
1 teaspoon turmeric
1 teaspoon cumin seeds (I used crushed)
2 teaspoon coriander powder Continue reading
JENNIFER’S AVOCADO RITZ
1 large avocado cut in half and peeled
1 large onion, finely cut and gently fried in a little butter with a grated cube of garlic, salt and freshly ground pepper.
Add 500 grams prawns to the onion mixture and cook until prawns are pink and cooked.
Add 300 gram tub of cream cheese (I used onion and chives flavour, but you can use the flavour of your choice) and a heaped tablespoon Mrs Balls chutney.
Slice a bunch of flat leaf parsley and add.
Mix altogether and place on top of the avocado halves.
Recipe and Photo: Jennifer Weir
LINZERAUGEN – LINZER COOKIES
400 g butter
2 eggs
jam
600 g cake flour
some peel of a lemon
200 g icing sugar
2 tablespoons of vanilla sugar
4 tablespoons of milk
some almonds, chopped
Dust sugar, butter, flour, eggs, vanilla sugar, lemon peel and almonds quickly to a smooth dough and let rest for 1 hour in the refrigerator. Then roll out the dough about 3 mm thick and cut out cookies with holes and a bottom without holes. Bake for approx. 10 min. Then spread cookies with jam and put together one piece each without a hole and with a hole.
Dust with icing sugar.
Recipe and Photo: Sabine Kurasch
Posted in Lae Koolhidraat Resepte / Low Carb Recipes, Nageregte - Koud / Desserts - Cold
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“BANTING LOW CARB” SJOKOLADE MOUSSE
1 blik klapperroom, geklits
3 opgehoopte eetlepels kakoa poeier
2 eetlepels Xylitol
1 pakkie vanilla Canderel poeier
1 sakkie gelatine in 125 ml kookwater opgelos
Meng alle bestanddele saam en sit in yskas tot gestol.
Dien op met geklitste room en koffiepoeier.
Resep en Foto: Chireen Buitendag
SJOKOLADE MALVAPOEDING MET SJOKOLADE VLA
Resep en Foto: Elaine Steyn Steyn
FOOD LOVERS RECIPES
170 ml koekmeelblom
80 ml kakao
250 ml witsuiker
250 ml melk
5 ml koeksoda
15 ml asyn
30 ml appelkooskonfyt
15 ml margarien, gesmelt
1 eier
5 ml vanielje geursel
knippie sout
Continue reading
BEESSTERT BREDIE
Genoeg vir 4-6 mense
3 kg beesstert
speserye na smaak (ek het ‘n beef rub gebruik wat ek by een van die groot winkels gekoop het)
1 koppie rooi wyn (ek het natural sweet red gebruik)
4 beesvleis blokkies
1 liter water
6 aartappels
1 pakkie baba wortels
1 pakkie baby marrows
1 pakkie brussel sprouts
1 pakkie baba mielies
2 leeks, fyngekap Continue reading
PORK BELLY MET ‘N PRUIMSOUS
2.5 kg pork belly
120 ml sesame olie
15 ml knoffel fyn gemaak
10 ml gemmer
120 ml soya sous
100 ml pruimsap
Sny die vet gedeelte in diamant vorm.
Meng 20 ml growwe sout met ‘n bietjie water, vryf oor die vet gedeelte van die pork belly om ‘n lekker crackling te maak. Continue reading
KAMMA KFC BAKKIE
10 medium grootte aartappels, saggekook en fyngedruk. Geur met sout, peper en botter.
2 blikke heelpit mielies, water afgegooi en gebraai in ‘n bietjie botter
2 x 400 g pakke “Southern style chicken bites”, diep gebraai of oondgebak tot gaar
2 pakkies “knorr savoury gravy” aangemaak volgens instruksie
gerasperde cheddar kaas
Skep kapokaartappels in bakkies, gevolg met die mielies. Skep van die sous bo-oor. Pak hoender stukkies bo-op, en sprinkel kaas oor. Mikrogolf totdat kaas begin smelt, so vir ‘n minuut, en geniet.
Resep en foto: Mikayla Nieuwenhuizen
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