KOEMKWAT KONFYT
1 kg koemkwatte, gehalveer en die meeste pitte uitgehaal
1 kg suiker, op die vruggies gegooi en oornag laat staan

Verhit alles stadig in ‘n kastrol tot die suiker opgelos is.
Bring die mengsel tot kookpunt en kook stadig vir 20 minute.
Skep in gesteriliseerde potjies.

Foto: Gideon Louw

EGG WRAPS WITH TAPIOCA FLOUR
1 XL egg
5 ml tapioca flour

Beat the egg, add tapioca flour and mix until smooth.
Fry in medium to hot coconut oil until set, flip and fill with your favourite topping.
I used red pepper, mushrooms, onion and bacon with nutritional yeast instead of cheddar.
One egg makes a small wrap, if you like a thicker/larger wrap, use 2 eggs.
Photo: Lesdee Gloak Bam

 
CRUSTLESS QUICHE RECIPES
BACON AND VEGGIE QUICHE WITH COCONUT MILK
Recipe: Lesdee Gloak Bam
FOOD LOVERS RECIPES
coconut oil for frying
250 g diced bacon
1 onion, diced
1 red pepper, seeded and sliced
4 baby marrows, cut into blocks
1 packet mushrooms, diced
4 tablespoons of nutritional yeast
1 tin of coconut milk
4 large eggs
season to taste with salt and pepper
Lightly fry the bacon in a pan with a little coconut oil on the stove, add the onion, pepper, marrows and mushrooms and fry until translucent, remove from the heat.
Beat the eggs in a bowl, add the coconut milk and beat until blended. Add the nutritional yeast to the egg mixture and mix. Fold in the rest of the ingredients from the pan. Pour the mixture in an ovenproof dish and bake in the oven at 180ºC until set, ± 25 minutes.

CHEESE GRILLER CRUSTLESS QUICHE
Recipe: Yvette Sleigh
4 cheese griller sausages, sliced
1 cup of olives, pitted
1 cup Rosa tomatoes, chopped
1 packet mushrooms, sliced
1 cup mixed veggies
1 teaspoon mixed herbs
1 teaspoon garlic and ginger
1 teaspoon pesto
grated cheese to sprinkle on top
Mix all above ingredients together in a big bowl and add it to an ovenproof dish.
Custard:
½ a cup cake flour
4 eggs
1 cup of milk
Mix the custard ingredients and pour it evenly over the cheese griller mix in the ovenproof dish. Sprinkle grated cheese on top and bake in the oven at 180ºC for +- 25 minutes. Serve with a salad, flat bread or rolls.

QUICHE LORRAINE
Recipe and photo 4: Elize de Kock
cooking oil spray
2 onions, finely chopped
125 g bacon, chopped, I added extra smoked ham
8 eggs
300 ml single cream
2 tablespoons fresh chives, finely chopped
1 cup grated Cheddar cheese
salt and pepper to taste
2 tomatoes, thinly sliced
extra chives, finely chopped for garnish
Spray a shallow round ovenproof flan dish, +- 25 cm or 6 cup capacity, with oil.
Pre-heat oven to 180ºC or moderate temperature.
Spray a non-stick frying pan with oil, add the onions and bacon and cook, stirring until the onions are soft and transparent.
Remove the mixture from the pan and spread it over the base of the prepared flan dish.
Place the eggs, cream, chives and cheese in a large bowl and whisk until all ingredients are combined.
Season with salt and pepper to taste and pour evenly over the onion mixture in the flan dish.
Arrange the tomato slices on top and bake in the pre heated oven for 40 mins or until it is just set and golden.
Cool for 5 mins before garnishing with extra chives and serve. Also good to serve cold, serves 6.
Note – Any of your favorite ingredients can be added like spinach, ham, asparagus etc.

TUNA QUICHE
Recipe: Melissa Ann Vermeulen
200 g tin tuna, drained and flaked
120 g cheese, grated
1 onion, finely chopped
25 ml cake flour
4 eggs, beaten
250 ml milk
5 ml mixed herbs
salt and pepper to taste
paprika
Combine the tuna, cheese, onion and flour in a bowl and spread into a greased pie dish. Beat the remaining ingredients, except the paprika, together. Pour the mixture evenly over the tuna mixture in the pie dish. Sprinkle with the paprika and bake in a preheated oven at 180ºC for 35 – 45 minutes or until set.

ONION QUICHE
Recipe and photo 1: Mareli Coetzee
I made a delicious, easy quiche for lunch today. I added half a packet of spinach and some feta cheese.
3 tablespoons butter
2 tablespoons fresh thyme, chopped
3 sweet onions, sliced
3⁄4 cup Cheddar cheese, shredded
1⁄4 cup milk
1⁄4 cup cream
4 large eggs
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon nutmeg
Melt butter in a large frying pan. Add thyme and onion, sauté over medium heat for 15 – 20 minutes or until onions are golden brown. Add the onions to a buttered quiche pan and cover with cheese. In a mixing bowl whisk together milk, cream, egg, salt, pepper, and nutmeg. Pour the custard mixture over the onions and cheese.
Bake in the oven at 425ºF or 218ºC for 20 – 25 minutes or until crust is golden brown and a knife inserted in the centre comes out clean.

CRUSTLESS MINI-QUICHES
Recipe Wian Swart
170 g grated Cheddar
3 tablespoons cake flour
3 eggs, beaten
⅔ cup mayonnaise
1  packet chopped frozen spinach, thawed, drained
8 slices bacon, cooked, diced
1 can chopped mushrooms, drained
½ teaspoon Greek all-purpose seasoning
dash of freshly ground pepper
2 tablespoons chopped black olives, optional
Toss cheese with flour. Add remaining ingredients and mix well. Grease miniature muffin tins well and fill with the mixture. Bake at 350ºF or 176ºC for 20 minutes or until set. Makes about 24 mini quiches.
Notes:
Wian Swart -I use 250 g fresh mushrooms, sliced and 500 g fresh spinach, which I just quickly sauté in a pan. Oh and I use any spices, a little cayenne pepper is always nice.
Marie Estelle Smit – I grate cheese, dice a packed of bacon, slice canned sausages, chop 2 hard-boiled eggs. Mix with 2 eggs, 1 ½  cups of milk and a little mustard, salt and pepper. Spoon into muffin cups and bake until cooked.

BREAKFAST SPINACH AND FETA QUICHE
Recipe and photo 3:  Jacqui Landsberg Botma
A quick breakfast idea for the ladies on the go or those trying to lose some weight. Serves 1 person
1 egg
1 handful spinach, can use frozen
½ small feta block
1 teaspoon cream cheese
3  cherry tomatoes, sliced
paprika
salt
Add all the ingredients to a bowl and mix. Pour into a baking dish and bake in a hot oven for about 18 – 20 minutes until egg is cooked. Enjoy.

FIG, CAMEMBERT AND BACON QUICHE
Recipe and photo 2: Leonore Bosman
500 ml milk
4 eggs, beaten
4 slices bread, crumbed
1 Camembert, cubed
1 blue cheese, crumbed
1 Blue rock semi hard cheese with figs
1 onion, sliced
1 packet bacon, cubed
4 red figs, halved
dried thyme to sprinkle on top
Heat the milk in a pot on the stove, remove from the heat. Combine the heated milk and crumbed bread slices, and stir. Add the eggs and stir. Add the Camembert cubes, blue cheese crumbs and Blue rock cheese with figs and stir until combined. Caramelize the onions in a pan with a little oil, over medium heat, spoon the onions onto a plate and add the bacon to the pan, fry ‘till cooked. Add the onion and bacon to the cheese mixture and stir until combined. Add the mixture in a greased ovenproof pie dish. Place the fig halves, skin down around the outer ends of the quiche. Sprinkle a little dried thyme on top and bake in the oven at 150°C for 45 minutes. You can make this quiche with a crust, but it works just as well for a crust less quiche.

BOTTERSKORSIE QUICHE
Foto: Madélynn Janse Van Rensburg
FOOD LOVERS RECIPES
Deeg:
1 koppie Nutty Wheat whole wheat meel
5 ml gemengde droë kruie
80 g koue botter
1 eiergeel
15 ml koue water

Vulsel:
500 g gekookde botterskorsie
1 handvol gekapte uie
1 koppie feta, opgekap
1 koppie kaas, gerasper
1 koppie vars room
½ koppie melk
knippie sout en peper
1 handvol tiemie

Meng die meel, gemengde droë kruie en botter saam totdat dit krummels vorm.
Meng die eiergeel en water saam, voeg dan by die meel mengsel en meng net tot alles saam vorm.
Knie die deeg goed saam en plaas in die yskas vir 20 min.
Smeer die bak, rol die deeg uit en vorm dit op die bodem en kante van die bak (ongeveer 5 mm dik).
Plaas dié in die yskas vir ‘n verdere 20 min.
Verhit die oond tot 180°C en bak dit vir 8-10 minute.
Meng die botterskorsie, uie, feta en cheddar kaas saam en voeg bo op die tert laag.
Meng die oorblywende bestanddele (room, melk, sout en peper) saam en voeg bo op die botterskorsie mengsel.
Voeg die tiemie bo-oor.
Bak teen 180°C vir 40-50 min (tot gaar in die middel).

SIMPLE HOMEMADE TONIC SYRUP
It makes about 500 ml, enough for 20 large G&Ts using the G&T recipe below. It should keep in the fridge for a few weeks.
40 g cut (not powdered) cinchona bark
360 g cold water
220 g caster sugar
6.5 g citric acid

Put the bark in a saucepan, add the water, then bring to the boil. Turn off the heat, put the lid on the pan and leave for 20 minutes.
Strain the liquid into a jug through a muslin cloth (or use 3 layers of unused J cloth).
Add the sugar and citric acid. Stir, leave to cool, then pour into a sterilised bottle or bottles. Yes, it’s really that simple.

Gin and tonic using this simple homemade tonic syrup (recommended proportions for a G&T):
25 ml tonic water syrup
50 ml gin
75 ml soda water
lemon or lime wedge

Put ice in a glass, add the syrup, gin and soda water, then give it a good stir.
Squeeze in a little juice from the citrus.
Recipe posted by Amanda Conradie

PEANUT CHOC BAKED OAT CUPS
3 cups Jungle Oats
¼ cup cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup mashed banana
¼ cup honey
1 ½ cups milk
2 large eggs
2 tablespoons smooth peanut butter (sugar free)
1 tablespoon vanilla essence
honey, yoghurt, sliced banana and strawberries to serve

Preheat the oven to 180°C and grease a muffin tin generously.
Combine the Jungle Oats, cocoa powder, baking powder and cinnamon and mix well.
Whisk together the honey, mashed banana, milk, eggs, melted peanut butter and vanilla.
Mix the wet ingredients into the dry ingredients until just combined.
Divide the mixture among the muffin tins, filling to the brim.
Bake for 20 to 25 minutes, until firm, set and beginning to darken slightly on the edges.
Transfer them to a rack to cool completely.
Top each with a generous smear of peanut butter and a dollop of double thick yoghurt.
Serve with sliced banana, strawberries and top with a drizzle with honey and enjoy!
Photo: Wayne Dugmore

MINI QUICHE
Recipe posted by Natasha Maggott  – I’ve made it a few times. Really lovely!
FOOD LOVERS RECIPES
1 roll puff pastry
Filling:
1 bundle spinach
250 – 350 g chicken, cubed or flaked
1 onion
5 ml salt
1 teaspoon herbs
½ tablespoon garlic paste
1 tablespoon butter
1 tablespoon oil
White sauce:
2 eggs
2 cups milk
2 tablespoons butter
3 tablespoons flour
pepper to taste
Mozzarella and cheddar cheese, grated
1 piece feta, optional

Chop spinach (like cabbage) set aside.
Slice onion, fry in butter and oil.
Add garlic, salt and herbs.
Add chicken and cook until soft.
Add spinach and cook quickly (spinach draws lots of water).
Once cooked, strain mixture in colander.
Make sauce: like a white sauce, add beaten egg before heating mixture.
When it thickens, add spinach and chicken. If using feta, add now.
Roll out pastry, place in muffin pans according to size.
Put 1 teaspoon of the filling in each of the the pastry bases.
Grate cheese, place over fillings. Bake 200ºC for about 10 minutes.
Lower heat to 180ºC and bake further 5 minutes till done.

HUMINGBIRD CAKE
3 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs (beaten)
1 cup oil
1 teaspoon vanilla essence
1 can crushed pineapple (with juice)
1 cup pecan nuts (chopped)
4 small mashed bananas
½ cup pecan nuts(chopped)

Cream cheese Icing:
1 tub cream cheese
125 gram butter or margarine (softened)
250 gram icing sugar (sifted)
1 teaspoon vanilla

Pre-heat the oven to 180ºC. In a large mixing bowl combine flour, baking soda, salt, sugar and cinnamon. Add eggs and oil, stirring until the dry ingredients are moist. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into baking pan (I used a 26cm)
Bake  for 45 minutes. Remove from the oven and allow to cool.
To make cream cheese icing – In a mixing bowl beat cream cheese and butter. A little at a time add powdered sugar until the mixture is smooth. Add vanilla eessence. Top cake with the icing and top with ½ cup chopped pecans.
Photo: Zelda Ellis

EASY SAGO PUDDING
1 cup sago
75 ml sugar
75 ml butter (I used margarine)
4 eggs
1 ml salt
5 ml vanilla essence
5 ml cinnamon powder
1 litre milk

Mix eggs, sugar,  butter and vanilla together.
Put milk and salt into saucepan. Bring to a boil. Add sago. Add cinnamon. Stir on low heat for approximately 20 min until nice and thick and sago is transparent. Take off stove. Add egg mixture. Bake in oven for 45 minutes at 180°C. Serve with some jam and definitely custard.
Photo: Terry-Lee Heuer

SAPPIGE HOENDERBORSIE
Meng saam:
¾ koppie broodkrummels
1 teelepel sout
1 teelepel Italian herbs
1 teelepel swartpeper

Vlek die hoenderborsies en kap liggies tussen twee velletjie gladwrap.
Doop die vleis dan in die meel en dan in ‘n liggies geklitste eier en dan weer in die broodkrummels.
Vlakbraai dit in warm, min olie omtrent vir 4 min aan ‘n kant.
Foto en resep: Gideon Louw