GERDA SE GEVULDE MURGPAMPOEN
1 medium ui (opgekap)
500g maalvleis
1 murgpampoen (groot) – middeldeur gesny en gaar gekook vooraf
1 blikkie gemengde kerrie-groente
Sout en peper na smaak
Bietjie kaas vir bo-oor
Voorverhit oond tot so 170C
Braai uie en knoffel in bietjie olyfolie en voeg dan die maalvleis, sout en peper daarby – braai tot gaar.
Gooi die blikkie groente by en laat net paar minute prut.

Vul die halwe murgpampoen volrond  en strooi bietjie kaas bo-oor.
Bak tot gesmelt in oond.
Ons het net outydse tamatieslaai (uit ons tuin) daarby geeet. 💐

RESEP EN FOTO: Gerda le Roux

PAPRIKA CHICKEN AND RICE BAKE
INGREDIENTS
Servings: 5
5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin side down, in the hot oil. Cook 5-6 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 5-6 minutes to brown the other side, and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin side up, on top of the rice; bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: Remove chicken thighs and broil for crispy skin.
9. Enjoy!

Recipe posted by Sonja Young
Photo posted by Lindy Gillitt –  Became Dad’s new favourite.

MA RINA SE HEERLIKE LASAGNE
BRON EN FOTO: Elna Erasmus
FOOD LOVERS RECIPES
Ek het gisteraand weer my Skoonma se heerlike lasagne vir ons gemaak. Hierdie is voorwaar ‘n treffer.
1 groot ui
1 knoffelhuisie
1 gekapte groen soetrissie
3 eetlepels kookolie
2 repe gekapte ontbytspek
1 kg maalvleis
sout, peper en ‘n knippie oreganum
1 eetlepel tamatie pasta
2 tamaties, vel verwyder en fyn gekap
1 koppie rooiwyn
250 g lasagne velle

Braai die ui, groen soetrissie en knoffelhuisie in die kookolie tot deurskynend.
Voeg die ontbytspek en maalvleis by en braai tot bruin en krummelrig.
Voeg, sout, peper, knippie oreganum, tamatie pasta en tamaties by.
Laat stadig prut tot die mengsel dik is, voeg die rooiwyn by, kook stadig vir 10 minunte.

Kaassous
2 eetlepels botter/margerien
2 eetlepels meelblom
2 koppies melk
1 teelepel mosterd
sout en peper
1 koppie cheddarkaas

Maak ‘n witsous met die botter/margerien, meelblom, melk, mosterd, sout en peper. Haal van die stoof af en voeg die cheddarkaas by.
Pak soos volg in ‘n pasteibak.
Meng ‘n bietjie kaassous en maalvleismengsel saam en smeer onder in die bak.
Begin met eerste laag lasagne velle.
Gooi ‘n laag kaassous oor die lasagne velle.
Dan ‘n laag maalvleis, pak weer ‘n laag lasagne velle.
Gooi weer ‘n laag kaassous gevolg deur die maalvleis.
Pak weer ‘n laag lasagne velle bo-op en gooi weer kaassous oor. Bedek met tinfoelie.
Bak vir 20 – 30 minute by 180°C.
Ek bak myne gewoonlike by ‘n lae temperatuur van 120°C baie stadig vir ongeveer ‘n uur dan is die lasagne velle lekker sag.
Strooi ekstra gerasperde kaas bo-oor en laat dit smelt.
Bedien met ‘n knoffelbrood en slaai.

NOTA:  Ronell Muller Boshoff
As jy jou lasagne n half uur laat staan sonder kaas terwyl oond warm word bak jy dit net 40 min met kaas bo oor tot lekker bruin. 180* Terwyl lasagne staan word velle sag.

PUMPKIN HONEY BUTTERSCOTCH MUFFINS
Serves: 18 muffins
A whole wheat pumpkin muffin oozing with honey and molasses, and butterscotch chips.

Ingredients
⅔ c. honey
¼ c. molasses
¼ c. oil
1 egg
1 c. canned pumpkin puree
1⅓ c. white whole wheat, whole wheat flour, or all-purpose flour
1 tsp. baking soda
pinch of salt
1 c. butterscotch chips

Directions
In a large bowl, combine honey, molasses, oil, egg, and pumpkin until well-combined.
In a small bowl, combine flour, baking soda, and salt.
Add dry ingredients into wet ingredients and mix until just combined.
Fold in butterscotch chips.
Lightly grease a 12-cup muffin pan, and fill muffin cups ⅔ full.
Bake at 350 for 20-22 minutes.
Cool for 20 minutes before removing from pan. Enjoy!

Ekt net butterscotch sousie gemaak ipv butterscotch chips wat ek bo oor gegooi het toe dit uitoond gekom het.
Sous: 2 eetl room
2 eetl bruin suiker
2 eetl room
Smelt tot suiker gesmelt en romerig.

Bron en Foto: Lelane Va Der Walt

WILMA SE MIKROGOLF SJOKOLADEKOEK VIR DIABETE
500 ml koekmeel
10 ml bakpoeier
2 ml sout
30 ml kakao
15 ml sterk koffiepoeier
150 ml xylitol
2 groot eiers
100 ml Kookolie
250 ml melk
25 ml kookwater
Versiering:
2 plakke (85 g) Canderell sjokolade

Sif die droë bestanddele saam. Maak die koffiepoeier aan met die kookwater en meng met die bogenoemde (nat) bestanddele.
Meng alle bestanddele goed saam.
Smeer ‘n ronde glasbak met botter en bespuit met Cook and Spray.
Skep beslag daarin en bak vir 9 minute op hoog in die mikrogolfoond.
Toets of die koek gaar is met ‘n tandestokkie. Laat heeltemal afkoel in die bak.
Sny die koek in die helfte deur, smeer een helfte met Diabetiese Perskekonfyt (resep op die blog)
Sit die ander helfte bo-op.
Smelt sjokolade in die mikrgolfoond.
Smeer sjokolade bo-oor en versier verder soos verkies.
Resep en foto’s: 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.

LIEZEL SE PORK BELLY
In ‘n oondpan, bedek bodem met 100 ml Jack Daniels.
Plaas een steranys in.
Sit 800 g varkpensie in en geur met sout en peper.
Bedek met tinfoelie en sit in die oond by 160 ºC en “let it marry” vir 3 ure.
Haal uit die oond en koel af vir ‘n uur.
Sny varkpensie in blokkies en rooster vir 20 minute.
Maak ‘n sous van
100 ml Jack Daniels
4 eetlepels tamatiesous
2 eetlepels soya sous
2 eetlepels heuning
Laat dit prut op hitte todat ‘n effense dik sous geborrel het.
Drip sousie bo op varkie en rooster weer vir 10 minute.
Bedien met iets lekker.
Resep en foto: Liezel Van der Merwe
2 de foto: Frances Smith

WILMA SE HAM-EN-AARTAPPELGEREG
5 Medium Grootte Aartappels Geskil en in Plakkies gesny
Halwe ui in ringe gesny
Halwe pannnetjie sampioene opgesny
Halwe soetrissie opgesny in klein blokkies
Halwe ui in fyn blokkies gesny
6-8 dikkerige skyfies gesnyde ham
250ml Geel Cheddar kaas gerasper
250ml Mozarella kaas gerasper
250ml Wit Cheddar kaas gerasper
(Meng die 3kase en deel in twee)
5eiers geklits met 50ml melk
Kruie en speserye na smaak
50ml olyfolie
Smeer ‘n vierkantige bak met botter
Meng die aartappels met kruie en speserye na jou smaak en meng met die olyfolie.
Pak ‘n laag aartappels in die bak.
Strooi samioene oor
Pak uie ringe bo-op
Pak Ham bo-op
Strooi kaas oor.
Pak weer ‘n laag aartappels
Strooi kaas oor
Strooi gekapte ui en soetrissie oor.
Giet eiermengsel in ‘n dun straaltjie oor die hele gereg.
Bak in die oond teen 180grC vir omtrent 1 uur 30min tot die aartappels lekker sag is.
Bedien net so saammet ‘n slaai of as bygereg…

Foto en resep geplaas deur Wilma Josey Venter

MELISSA’S CRISIPY PORK BELLY
1.6kg pork belly bone out ( keep pork rib for stock/gravy)
Score the pork belly and dry skin side with paper towel.
Rub whole pork belly in salt ground black pepper sage thyme and basil
Leave to stand for a few mins while you get everything else done

Take bones from pork belly and place in bottom of roasting tray with lemon juice, water, garlic cloves (4)and some oliveoil
Place roasting rack on top of pork bones and place pork belly fatside up. Put more salt on skinside

Preheat oven to 180 degree celcius.
Roast for 1hr at 180
Add either white wine or water into roasting tray (300ml)

Put temp up to 220 with only top element on or put on grill. Put pork belly back in for 20 – 30 mins depending on crackling.

Leave to rest for 5mins and carve.

Take juices from tray and put into saucepan. Add some flour to thicken up and reduce.

SOURCE: Melissa Besseling

ILONA SO GRONDBOONTJIE HAPPIES

Ek moet net eenvouding hierdie heerlike peanuts met julle deel. As jy begin eet hou jy net eenvoudig nie op nie.

Jy benodig ROU peanuts, koekmeel en sout.
Was die peanuts en gooi hulle net so nat in koekmeel dat almal bedek is met meel
Gooi die orige meel uit die houer, gooi sout oor volgens smaak en mikorgolf vir 3min op volle krag
Roer die peanuts goed en mikro vir nog 3min.
Laat afkoel.

RESEP EN FOTO: Ilona Turner‎

MOROCCAN INSPIRED MEATLOAF
Preheat the oven 180°C.
Gently saute the following ingredients in butter or olive oil until just soft (do not brown):
1 medium red pepper, finely chopped
1 medium red onion, finely chopped
1 medium stalk celery, finely chopped
1 medium carrot, finely grated
2 teaspoons crushed garlic

Gently mix together the following ingredients in a big bowl (do not overmix! Just enough to incorporate ingredients):
± 600 g beef mince (lamb or pork can be used or half and half of meat choice)
1 teaspoon salt
½ teaspoon ginger powder
1 teaspoon cumin powder
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 ½ teaspoon ground cardamom
½ teaspoon ground black pepper
1 teaspoon medium curry powder
2 tablespoons Worcester sauce
6 tablespoons tomato sauce
1 tablespoon chutney
½ cup raisin cake mix
2 eggs
I cup stale breadcrumbs soaked with ½ cup milk (approx 15 min soaking time)
1 big handful finely chopped parsley
slightly cooled sautéed veggies

Mix together below ingredients for brown sugar topping
3 tablespoons brown sugar
1 teaspoon mild mustard
⅓ cup tomato sauce

Lightly grease a loaf pan and place mixture in pan .
Do not compact mixture too much as it will be dense.
Top meatloaf with the brown sugar sauce and bake for 1 to 1 ¼ hours, or until the internal temperature is 70°C and the meat loaf is cooked through.
(A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.)
Once baked leave meatloaf to rest for at least 10 minutes before cutting if serving hot.

Serve with couscous. Sprinkle with flaked almonds and serve plain yogurt with chopped mint salt and pepper separately.

Recipe and photo: Nita Spies‎