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STABILISED CREAM


STABILISED CREAM
Add 5 ml gelatine powder to 20 ml cold water, sponge, then melt in microwave. When your (ice cold) cream has been whipped to soft peaks, add in your gelatine, sugar and vanilla. This amount will stabilise 1-2 cups cream. Geleer by ‘n baie goeie pastry chef genaamd Gretchen Price.
As jy gereeld stywe room nodig het, maak ‘n big batch van die gelatine en bere in yskas tot ‘n maand. Dan smelt jy net so 20 ml vir elke koppie room.

Posted by Kiti Citi




TIENKIETERT


TIENKIETERT
1 boksie tinkies
1 boksie orley whip
1 blik karamel kondensmelk
1 pak grondboontjie brittle
Neem ‘n diep bak. Sny die tinkies in skywe en pak die dit uit op die bodem van die bak.
Klits die orley whip styf en meng die karamel kondensmelk by.
Smeer ‘n laag van die mengsels op die tinkies.
Herhaal die lae.
Strooi fyn gebreekte grondboontjie ‘brittle’ oor.
Plaas in yskas tot styf.

Resep:  Nicoline Crafford




STEPHANIE SE WENNER SOSATIES


STEPHANIE SE WENNER SOSATIES
Ek gebruik lambsboud, varkboud en ‘n lekker stuk topside. Asook spek. Sny vleis in lekker eetbare blokkies.
12 uie, gekerf
2½ koppies bruinsuiker
4 teelepels kerrie
4 teelepels borrie (tumeric)
½ koppie maizena
1 bottel (1 liter) melk
750 ml asyn
1½ bottel blatjang

Braai uie in ‘n groot pot.
Meng die borrie, kerrie, asyn, blatjang en maizena in ‘n groot beker.
Meng die bruinsuiker en melk daarby in en voeg by die uie in die pot.
Kook  goed deur en laat afkoel.
Gooi die marinade oor die vleisblokkies en roer deur.
Los vir 3 dae, en roer gereeld.
Moet nooit buite yskas los nie.
Ryg op sosatie stokkies, eers stukkie skaap, dan vark, dan bees, dan spek opgerol.
Steek tot stokkie mooi vol is. Sit terug in die sous.
Kan dit vries so, of braai.
Moet net nooit vleis buite sous laat lê nie.
Is baie lekker. Ek vries my sous as ek klaar is. As ek weer wil braai sit ek tjops daarin.
Resep:  Stephanie Kriel




HOE OM ROOM TE STABILISEER


HOE OM ROOM TE STABILISEER
Om te help dat room langer vorm hou, probeer gerus die volgende.
1 liter vars room
2 teelepels gelatine
50 ml water
Meng die gelatine met die water en sit vir 10 sekondes in die mikrogolf, meng goed dat dit lyk soos stroop sonder enige klonte, moet lekker glad wees.
Klits die room tot amper styf in ‘n skoon mengbak.  Gooi nou die gelatinemengsel met ‘n dun straaltjie by die room terywl jy die hele tyd klits tot die room mooi styf is en alles goed ingemeng is.
Nota:
Vir ‘n soeter weergawe kan ongeveer 3 eetlepels strooisuiker geleidelik bygevoeg word en ‘n teelepel vanilla geursel.

Gepos deur Rina Kleinhans




JACQUI’S CAROT CAKE


JACQUI’S CAROT CAKE
3 eggs
1 cup brown sugar
1 teaspoon vanilla essence
1 cup vegetable oil
1½ cups cake wheat flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup carrots, finely grated
1 cup banana, mashed
100g pecan nuts, chopped

For the frosting:
1 cup soft butter
1 cup cream cheese
2 cups icing sugar
1 teaspoon vanilla essence

Preheat the oven to 180°C. Grease a 25cm ovenproof ring mould.
Cream the eggs, sugar and vanilla together for about 2 minutes until creamy. Slowly add the oil until well combined. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger together. Combine with the egg mixture. Add the carrot, banana and ¾ of the nuts and mix through. Pour into the prepared pan. Bake for 50 minutes or until a skewer comes out clean. Cool on a wire rack.
For the frosting, cream the butter, cream cheese, icing sugar and vanilla together. Spoon over the cooled cake and sprinkle over the rest of the nuts.
Photo: Jacqui Hiller May




CREAM CHEESE PANCAKES

CREAM CHEESE PANCAKES
Banting/Keto/Paleo/Low Carb en 🗣DIABEET VRIENDELIK

😋😋😋

2 eggs
75 g cream cheese (softened)
1/3 tsp baking powder
1/3 tsp vanilla
3 drops liquid sweetener OR what you have to taste

Add some butter or coconut oil to a nonstick pan and put it on medium heat. Use a silicone brush to coat the entire pan surface with it. Place the cream cheese ,eggs and rest of ingredients into a bowl or blender and beat until creamy. Allow the batter to sit for a minute or two to settle so that it cooks better. Pour into pan spreading it evenly. Cover with a lid, a minute or 2 till bottom is set and the top not watery. Carefully flip over n cook other side till freckled. Makes one big pancake or two medium sized ones.
Serve with berries, plain double cream yoghurt, whipped cream, low carb ice cream, cinnamon or xylitol. Enjoy!

🗣(Ps. If your batter needs thickening, add a tsp or 2 of coconut flour)
Recipe posted by Petra Pretorius Seaton

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.




BEEF CHEEKS AU VIN – THE SIMPLE WAY


BEEF CHEEKS AU VIN – THE SIMPLE WAY
4 portions
2 beef cheeks, washed and dried
1 onion, in quarters
2 cloves garlic
salt
Barbecue spice
2 cups red wine
1 cube beef stock
fresh herbs (I used rosemary and thyme)

Fry dried beef pieces all sides (enhances taste). Remove and flash fry onion and garlic and add red wine. Stir with spatula to deglaze all that goodness and incorporate in wine. Add beef stock cube and herbs.   Salt your meat with the salt and spice. Place in oven proof dish and cover with double layer of foil. Do not prick foil, you want to keep that steam in, or in slow cooker crock. Pour wine mixture over. Slow cook in oven for 5 hours at 160°C or slow cooker on high. My little oven has a slow cook function, but it is roughly 160°C.

Check halfway in case wine cooked away, add water if needed. Turn meat over. After 5 hours you will have meat you can cut with a spoon and a lovely sauce. Thicken with maizena and serve with flavoured rice (or anything, really).

Flavoured rice:
1 cup rice
2 cups boiling water
1 cube chicken stock
1 tablespoon real butter
garlic (amount of choice)
(NO salt needed)

Boil fast for a few minutes until stock cube has dissolved. Reduce heat to slowest or just switch off but keep on the hot plate. Let the water be absorbed (roughly half hour). Serve with beef cheeks.
Recipe posted by Kiti Citi
Photo:  Kiti Citi




ANYA SE STAATMAKER PASTEIDEEG


ANYA SE STAATMAKER PASTEIDEEG
500 g blok botter
1 koppie water
4 koppies meel
bietjie sout

Smelt die botter en water saam. Sit die meel en sout by en meng goed.
Laat so 3 ure in yskas rus.
Dis ‘n papperige deeg, maar raak ‘n stywer deeg as dit in yskas is.
Ek gebruik net die resep vir al my pasteie en vries goed.
Resep:  Tertius Anya De Jager




LOLLA SE HEEL SKAAPBLAD


LOLLA SE HEEL SKAAPBLAD
Skaapblad groente en aartapels vir aandete.
1 skaapblad
sout, peper en steak and chop speserye
roosmaryn
geskilde aartappels

Kook die skaapblad in water met sout en wit peper vir 30 min.
Haal uit en smeer met olyf olie,  stooi dan weer sout en peper oor met steak and chops spice van Robertsons.
Sit ‘n takkie roosmaryn op.
Sit die blad in jou bakpan, maak toe met foelie en bak vir ‘n uur.
Terwyl die blad bak, sit geskilde aartapels in die water waarin jy die blad gekook het.
Kook die aartappels tot semi gaar.
Haal blad na uur uit die oond en pak die aartapels om die vleis in die bak. Bedek met foelie.
Bak vir 30 min bedek. Haal na 30 min die foelie af en bak vir so 30 min weer sonder foelie.
Haal blad uit sodra dit gaar en sag is en bak die aartapels nog ‘n rukkie, drizzle weer bietjie olyf olie oor. Haal die aartappes uit wanneer jy sien hulle is reg.
Sny die vleis soos verkies en bedien saam met die aartappels en groente van jou keuse.

Resep en foto:  Lorraine Lolla Mouton




TUISGEMAAKTE PASTA VIR LASAGNE


TUISGEMAAKTE PASTA VIR LASAGNE
2 koppies koekmeel
2 groot eiers
4 eetlepels water

Maak ‘n holte van die meel. Breek eiers oop en sit in die holte met een eetlepel water. En werk dan al hoe meer van die meel by met die hande. Vou dit gereeld terug op homself en sit elke nou en dan ‘n titseltjie water by.
Bewerk die deeg so 15 minute lank. (Is nogal ‘n taaierige besigheid aan die begin, maar dit word beter)
Maak dan ‘n bal, draai toe in kleefplastiek en laat ten minste 30 minute in yskas rus voor gebruik.
Rol uit met pastamaker tot ‘n dikte van 1 tot 1.5 mm. Gebruik in lasagne soos verkies.
Vraag:
As mens nie ‘n masjien het nie kan mens dit net dun uitrol?
Antwoord:
Baie jare terug het ek dit so gedoen. Jy moet dan eerder kleiner stukkies deeg afsny, want dit raak ongemaklik. En jy moet gereeld dubbeld vou en met meel sprinkel. Jy werk na ‘n dikte van ongeveer 1 tot 1.5 mm.

Resep en foto: Belinda Havenga