BBQ HERB BREAD

This afternoon we are having a braai/ bbq, and as always our friends request that I bake My bbq herb bread. The buns are massive and we normally end up dividing it further between us all, and to be honest I am just way to lazy to stand and roll more then 16 balls in anyway, so feel free to make smaller portions if that is what you like.
1.4kg a/p flour
60 grams fresh yeast or 20g active dry yeast + 1 tsp sugar + 1 cup warm water (mix and rest for 5 minutes)
Rub 100g butter into the flour
Add ¼ cup sugar
+2 cups warm water
3 Tsp dry mixed herbs
3 tsp onion powder
3 tsp garlic powder
3 tsp salt.
Mix well. Knead until smooth and elastic.
Rise for 30 – 60 minutes. Divide into two. Place into the bread pans you will be using. Press evenly into the pan. Cut into eight equal pieces in each pan. Tip the dough out, and shape balls and place back into the pan’s. Spray the tops with spray and cook or rub with butter, cover and Let rise for another 30 – 60 minutes depending on your temperature. Bake at 180 degrees Celsius for 40 -45 minutes.
Let cool completely before serving.
SOURCE: Lacy Grey (FLR Member)

MEV VERWOERD SE GUNSTELING POEDING-KONINGINS POEDING
3 koppies warm melk
1 koppie suiker
1 koppie broodkrummels
3 ryp piesangs
knippie sout
4 eiers
geursel
2 eetlepels appelkooskonfyt
Skei die 2 eiers, meng die gele en 2 heel eiers met die warm melk, suiker, krummels, geursel, sout en fyngedrukte piesangs.
Bak in ‘n matige oond totdat dit styf is.
Smeer konfyt oor en daarna styfgeklitste eierwit van 2 eiers waarby ‘n 3/4 koppie suiker gevoeg is.
Bak weer bruin in ‘n matige oond.
Bedien as ‘n nagereg of ‘n tert

Koningin’s Poeding
No 1:- … Neem 1 lb broodkrummels ( 450 gram), meng met die geel van 4 eiers, 3 eetlepels wit suiker, 1/2 koppie melk en 15 druppels lemoen essense goed meng, bak dit in ‘n skottel mooi ligbruin, haal dit uit en sit op die poeding mooi ligte marmalade, klop dan die wit van die 4 eiers tot skuim en sit dit op die marmalade, sit die poeding weer in die oond totdat dit styf is, dit moet nie bruin wees nie, laat die deur van die oond liewers oop staan as jy die poeding weer insit om styf te word …

FOTO:  Petré Van Jaarsveld

How to Make Sweet Potato Noodles

Serves: 4-5 Cups
Ingredients
1 tbsp extra virgin olive oil
2 medium sweet potatoes (see notes for size)
pinch of kosher salt
Instructions
Use your spiralizer to sprialize the sweet potatoes. I used a hand-held sprializer, which was slightly difficult to use for a sweet potato. If you don’t own a spiralizer, you may use a julienne peeler to create sweet potato noodles. Hold the potato in one hand and slowly pull the julienne peeler down the potato with your other hand. Repeat this process until the entire sweet potato is “peeled”. NOTE: using a julienne peeler is a tedious process but it can be done.
Cook the sweet potato noodles. Place 1 tbsp of extra virgin olive oil in a 10 inch skillet (I used cast iron but you may use stainless steel) and heat over medium high heat. Add the spiralized sweet potatoes and toss with tongs to coat with the olive oil. Continue to toss with the tongs every few seconds to prevent the potatoes from burning or becoming stuck on the bottom of the skillet. Do this for 5-10 minutes. The cooking time will depend on your preferred texture of the noodles. If you love a little crunch, cook for 5 minutes. If you prefer soft noodles, cook for 10. Sample a noodle to find out if it’s reached your preferred texture.
Once the noodles are done cooking, remove from heat and serve directly from the skillet or in serving bowls with whichever sauces or topping you prefer.
Notes
Choose thinner sweet potatoes as they will be easier to use in a spiralizer.

Author: This Gal Cooks

2 BESTANDDELE PLAATKOEKIES
1 koppie self-raising koekmeel
1 koppie Sprite/Lemonade
knippie sout
Meng goed saam en bak soos gewoonlik.

Resep en foto: Gracia Rose

JACQUES EN MARIANNE SE STUDENTE SPAGHETTI
Ek wil n lekker reseppie met julle deel. Ek het die resep verander en aangepas, bestandele bygevoeg, weggelaat en verander. So hier is hy.
Braai 2 opgekapte uie in bieitjie olyfolie, voeg by:
1 groot blik “chopped” tamaties
2 eetlepels appelkooskonfyt
2 eetlepels soetrissiesous
2 eetlepels bruinsuiker
1 teelepel sout
5 ml matige masalakerrie
¼ teelepel fyn komyn
Knippie rooipeper
2 lourierblare
En prut so 20 min.

Voeg by:
2 teelepels fyngekapte danhia (koljanderblare)
2 teelepels fyngekapte pietersielie

Kook ongeveer ‘n  ½ pak spaghetti volgens aanwysings op pak.
Dreineer en meng met die warm sous.
Bottel warm en bere in yskas.

Resep aangepas en foto: Jacques Marianne Van Niekerk‎

SPINASIE SPEK SAMPIOEN EN FETA QUICHE
Kors:-
100 g Koekmeel
100 g Botter
100 g Cheddarkaas (fyn gerasper)
1/2 Vars Tiemie (fyn gekap)

Vulsel:
500g Spinasie (gekerf en grof gekap)
Olie om spek en uie in te braai
250 g Spek
1 groot Ui
2 blare Knoffel Chives
300 g Sampioene
Grofgemaalde swartpeper en aromat
1 blok Feta gekrummel
Bolaag:
3 Eiers
100 ml Melk
1 blok Feta gekrummel
Bietjie rooipeper

Meng die meel, botter, tiemie en kaas met ‘n voedselverwerker totdat dit ‘n deeg vorm. Druk deeg in tertborde uit. Plaas in vrieskas vir 15min. Braai die spek, uie, sampioene en knoffel Chives in olie tot gaar.
Dompel spinasie vir n minuut in kokende water. Skep uit en druk water uit.
Meng goed met spekmengsel
Voeg peper en aromat by, asook 1 blok gekrummelde feta kaas.
Meng goed.
Skep mengsel eweredig in korse. Strooi gekrummelde feta kaas oor.
Klits eiers, melk, bietjie sout en grofgemaalde swartpeper saam .
Gooi oor die spinasie. Sprinkel n bietjie rooipeper oor, asook vars gekapte pietersielie. B
ak vir sowat 40 tot 45 min in oond by 180oC.

Resep geplaas deur Jeanette Van Rooyen-Strydom 
Foto: Petré Van Jaarsveld en Bettie Venter

SPICY CHICKEN LIVER AND MIXED VEGETABLE PIE
Serves: 4 – 6
2 tablespoons cooking oil
500 g chicken livers, cleaned
1 onion, finely diced
1 tablespoon Rajah All-in-One curry powder
1 cup frozen mixed vegetables
1 Knorrox chicken stock cube
1 cup water
2 teaspoons Robertsons mixed herbs
2 tablespoons Knorr brown onion soup
6 potatoes, boiled and mashed
½ cup cheddar cheese, grated

Preheat oven to 180°C.
Heat oil in a pan and fry the chicken livers until brown on the outside but still pink inside, then remove from the pan and set aside.
Add the onion to the pan and fry until soft then add the Rajah All-in-One Curry Powder and fry for 1 minute to release the flavour and aroma.
Add the frozen mixed vegetables, Knorrox Chicken Stock Cube, water and Robertsons Mixed Herbs to the pan and simmer for a few minutes until the vegetables are tender.
Mix the Knorr Brown Onion Soup with 4 tablespoons of water to form a smooth paste and add to the pan together with the chicken livers.
Allow to simmer for a few minutes to thicken then place the mixture into an oven-proof casserole dish.
Top with mashed potato and sprinkle with cheddar cheese then place into the oven and bake for 25 minutes or until the top is golden brown and the cheese has melted
PHOTO: Gillian Shannon

MAGDA SE ONTBYTSTAFIES
Ek het gou heerlike ONTBYTSTAFIES maklik gebak , sommer in my beskuitpan
Lewer 60 x stafies.
300 g Oats
300 g All bran fyn gerol
150 g koekmeel
150 g wheat bran
1 eetl koeksoda
6 eiers
60 g botter/margarien
100 ml suiker
300 ml melk. (Suiker kan vermeerder word of stroop bygevoeg word na smaak vir soeter) Verhit oond op 200°c.
Meng al die bestanddele saam.
Druk deeg vas in beskuit pan.
Druk drukker stewig in.
Bak 15-20 min.

*suiker kan vervang word met 60 g versoeter vir diabete.
*baie veselryk om gereeld te wees. Drink ook baie water.
*verskeie variasies is moontlik bv rosyne en bietjie sade. Selfs gedoop in n bietjie sjokolade vir die soettand.
*maklikste en gesondste nog vir die kosblik met n vrug of yogurt
*lae GI
Resep en Foto: Magda Nel

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.

PENNE PASTA WITH BUTTERNUT AND CHEESE SAUCE
Instructions

(1) 3/4 Cup of Penne Pasta(or any other type)
Boil Pasta according to pack instructions.

(2) 3/4 Cup Butternut (chopped into small cubes)
Steam butternut with:
1 Tablespoon butter
Add a little water and steam on medium heat, season with Salt and White Pepper Powder.
When soft and cooked through, add
a dash of Cinnamon Powder,
1 Tablespoon cubed Feta Cheese,
1-2 Tablespoons Fresh Cream,
allow for the moisture to evaporate, then stir through,
1 Tablespoon Copped Fresh Parsley.

(3) 1/2 Cup of Cheese Sauce
(4) 1 teaspoon of Tomato Paste.
In the same pot the Butternut was prepared in, mix through all the other Ingredients, but Use just 1/4 Cup of the Cheese Sauce now.

Stir Through all the Prepared Ingredients
Stir Through half the Cheese Sauce

Place the Penne Pasta and Butternut, into a small greased casserole, and top with the remaining Cheese Sauce from above.
Cover casserole with Tin Foil and warm through well in a preheated oven, at 180 degrees Celsius for 15 minutes, giving you enough time to tidy up your work surface, and pouring yourself a lovely glass of Chilled Water/Beverage, to go with your Dinner for One ;).
Now Sit Back, Relax and Enjoy!!!
(💕Foodeva Marsay💕)

Author: Foodeva Marsay

CREAM DOUGHNUTS
Recipe: Reshna Ranchod
FOOD LOVERS RECIPES
3 ½ cups cake flour
½ teaspoon salt
50 ml sugar
1 packet 10 g yeast
60 g melted butter or margarine
1 extra large egg beaten lightly
150 ml lukewarm milk
50 ml lukewarm water
Place all dry ingredients in a bowl.
Add melted butter/margarine, water and milk and incorporate into a dough.
Knead dough for 10 mins. Place dough in a lightly floured surface, cover with greased cling wrap and leave to rise for 15 mins.
Knock down the dough and divide into 12 equal balls.
Shape each ball in a long log shape by rubbing between oiled hands.
Leave to rise until double in size.
Deep fry in hot oil until golden brown on med heat.
Once cooled, slit the doughnut down the middle, spread with a line of jam and pipe whipped cream inside, a cherry and sprinkle with icing sugar.