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MARGO SE ONTBYT MUFFINS

MARGO SE ONTBYT MUFFINS
3 peppers, fyn gesny
1 ui, gerasper
1 pak mushrooms, gerasper
2 tamaties, fyn gesny
1 pakkie diced bacon
12 eiers geklits

Meng al die bestanddele behalwe eiers in ‘n mengbak
Skep lepels vol in kolewyntjie pan.
Klits eiers apart in n bak of beker.
Gooi geklitste eiers bo oor pepper mengsel.
Moet nie te vol gooi nie, anders bak dit oor.
Bak vir so 20 min in ‘n 180°C oond.
Jy kan bietjie gerasperde kaas bo-oor strooi voor jy dit bak.
Resep geplaas deur Margo Theron
Foto: Margo Theron




GLUTEN FREE RUSKS

GLUTEN FREE RUSKS
Bowl 1 .. mix together
600 ml buttermilk
4 eggs
1 Cup  sugar

Bowl 2… mix
1/2 C currants
1/2 C pumpkin seeds
2 C gluten free cornflakes

Bowl 3 … mix together
1 C oil
225 g melted butter

Bowl 4 . sift together in a big bowl
3 1/2 C white rice flour
6 1/2 C Gluten free plain flour
10 tsp xanthum gum
10 tsp baking powder
3 tsp salt

Take the flour mix  and add seed mix and fold through. Make a well in the middle and add the egg mix and the oil mix. Stir through, then knead gently with your hands. It should be a soft dough. Once mixed, roll into slightly-bigger-than-golf-ball sized balls and place nestled into tins lined with baking paper.
Bake for about an hour and ten minutes at 180 degrees Celsius (until golden on top).
Remove from tins and gently halve each ball, using a fork.
Place on trays and dry again at 100 degrees Celsius for 2-3 hours, until nicely brown and dry.

 




GLUTENVRYE KITSPOEDINGKOEKIES

GLUTENVRYE KITSPOEDINGKOEKIES
Ek het sommer vandag lus gehad om te speel toe bak ek hierdie kitspoeding koekies ek dink ek het dit hier op die blad gekry maar ek het net die gluten vrye bruismeel gebruik.
250 g sagte margarien
250 ml suiker
Verroom goed saam en voeg by
2 eiers en klits goed
Voeg nou by
500 g bruismeel (gluten vry)
1 pakkie kitspoeding ek het caramel gebruik
En 1 teel caramel geursel
Knippie sout
Meng goed plaas in yskas tot ferm maak bolletjies en druk plat of rol uit en druk patroon tjies uit. Bak 12min teen 180°C.
Resep en foto: Marie Grobler




NUTELLA CHOCOLATE CHIP COOKIES

NUTELLA CHOCOLATE CHIP COOKIES
yield: 2 AND 1/2 DOZEN total time: 45 MINUTES
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1/2 cup (148g) Nutella, divided1
2 and 1/3 cups (295g) all-purpose flour (careful not to overmeasure here! spoon & level)
1 and 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 and 1/4 cups (225g) semi-sweet chocolate chips, divided
sea salt, to taste
Directions:

Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.
Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g) of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. My oven has hot spots and yours may too- so, be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, if the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
Note from Jackie: The only difference was that I used gluten free self raising flour instead of flour and baking powder

Photo and recipe posted by Jackie Paterson




MARISKA SE GLUTEN VRYE “PATTIES”

gluten-vrye-patties-mariskatested

MARISKA SE GLUTEN VRYE “PATTIES”
Hier is ‘n maklike resep vir almal wat op gluten free dieet is.
Selfgemaakte beef patties
1 kg maer beesvleis
1 ui gerasper
1 patat gerasper (gebruik net die helfte)
sout en peper na smaak
2 eetlepels Worcestersous
2 ekstra groot eiers

Meng alles saam en maak lekker groot patties.
Bou dan jou burger soos jy daarvan hou.
Myne was oorskiet patat en uie van die patties gemeng met een eier en sout. Vlak gebraai in die plek van ‘n bun.
Avo
Tamatie
Kaas
Pattie
Groot mushroom bo-op… heerlik!!!!

Resep en foto:  Mariska Rossouw




MELKKOS MET SAGO (GLUTEN VRY)

tested

MELKKOS MET SAGO (GLUTEN VRY)
200 ml sago
300 ml kookwater
1 liter volroom melk
kaneelstokkies
50 ml suiker
Knippie sout
7.5 ml vanilla
40 ml botter
Week die sago in die kookwater vir solank as wat die melk neem om te kook. Roer dit terwyl jy die sago ingooi en maak seker dit vorm nie klonte nie.  Plaas die melk op die stoof en sit die kaneelstokkies in die melk, op ‘n stadige plaat. Sodra die melk begin kook, skep die geweekte sago in die melk en roer goed deur. Roer baie gereeld, want dit brand baie vining vas, hou die plaat laag en kook die sagomengsel tot blink ogie stadium.
Haal die sago van die stoof af en roer die res van die bestanddele by.
As jy van meer botter hou kan jy nog insit. Sit warm voor met kaneelsuiker.
Wenk: gebruik laevet- of vetvrye melk indien verkies, dit werk net so goed.
Ek sit 1 hoogvol teelepel vlapoeier wat met bietjie water aangemaak is by, wanneer die sago gaar is en kook dit net nog so 5 min voor ek afsit en die res bysit… dit maak dit regtig baie lekker.
Nota:   Stukkie lemoen of nartjie skil in die melk is ook baie lekker
Ek het vanaand 125 ml sago gebruik en 750 ml en bietjie minder van die res en dit was net genoeg vir 2 lekker groot porsies..
Heerlike vir die winter koue… Geniet
Resep en foto: Rina Kleinhans




PILCHARDS SHEPARDS PIE

pilchards shepards pie2tested

PILCHARDS SHEPARDS PIE
Sny 1 ui, 1 green pepper, 1 yellowpepper en 3 medium wortels fyn. Braai in pan met speserye van eie keuse. Voeg blikkie fyngemaakte Pilchards by en roer.
Sny 2 x murgpampoentjies met aartappel skiller in die lengte
Kook blomkool sag, dreineer en maak mash (voeg knoffel, neut, lemon pepper en bietjie water waarin blomkool gekook het, by)
Pak in lae in bak en bak vir 20min by 180C

GEPLAAS DEUR Maria Liebenberg  – 28 dae eetplan




GEEN MEEL BROOD VIR DIABETE

FLR BB with Heart
GEEN MEEL BROOD VIR DIABETE
6 groot eiers
6 eetlepels maaskaas
1 eetlepel versoeter
1/2 teelepel Cream of tartar

Oond op 180ºGrade
Skei die eiers en sit witte in yskas om te verkoel.
Meng nou maaskaas met eiergele en versoeter.
Klits tot sag en soms sal daar nog stukkies cheese in wees dis okey.
Sit mengsel in yskas
Sit pak papier op bakplaat spuit met spray en cook.
Gooi nou cream of tartar by eierwitte en klits tot styf.
Meng nou die mengsel met die eiergeel mengsel. Vou dit liggies in eiergeel mengsel.
Skep lepels vol op bakplaat en bak vir 20-30 min tot lig bruin.
Bron: Anita Hennig

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.




CHOCOLATE ROULADE WITH VANILLA CREAM-NO FLOUR

 

choc rouladetested

CHOCOLATE ROULADE WITH VANILLA CREAM-NO FLOUR

Chocolate Roulade ( swiss roll) with vanilla cream and chocolate ganache ****

Ingredients for the cake

6 extra large eggs
1 cup of caster sugar
70 grams of sifted cocoa powder
1 tablespoon of sifted cocoa powder to sift on baking parchment paper

Ingredients for the filling

250 ml / 1 tub of fresh whipping cream
1 tablespoon of vanilla essence
2 tablespoon of icing sugar

Method for cake

Have two bowls ready , separate your yolks from your whites , one bowl for egg yolks and one bowl for the egg whites

Add the caster sugar to the egg yolks and beat with electric beater for 5 minutes . Put one side

With clean whisk attachments you whisk the egg whites till light and fluffy and shiny – about 4-5 minutes

Now fold in your cocoa powder with the egg yolk mixture

Next you take a spoonful of the egg whites and fold this into your egg yolk and cocoa mix , repeat this with another spoonful

Next fold all the egg white mix into the egg yolk mix – folding with a spatula or spoon , ensuring you don’t mix the air out

Take baking paper and place on a Swiss roll sheet pan , no need to grease . Pour cake batter on baking paper and lightly spread the batter out evenly . Bake in a preheated oven at 170 deg C -, for a fan oven 150 deg C . For 20 minutes only . Remove from oven , allow to cool

Now take another long piece of baking paper and dust with cocoa powder , turn the cake, cake side down on this baking paper with cocoa powder on it , now peel off the baking paper from the top of the cake . You will feel now the cake is cold , springy and light

To make the cream filling simply place all the ingredients in a bowl and whisk till stiff peaks form

Next take the vanilla cream and spread out evenly over the cake , lift the parchment paper and gently press the edge of the cake over , now roll the cake till it forms a Swiss roll relying on the baking paper to guide you and keep the roll together – press gently at the end of rolling the cake to ensure it’s a nice round shape

Chocolate Ganache

Warm 100 ml of fresh cream in a saucepan . Take off the heat and add 150 grams of chocolate pieces and allow the hot cream to melt the chocolate …stir and wait about 7-10 minutes before pouring over cake …stirring the ganache before pouring over cake

You may serve immediately or keep covered for later the day . The filling can be caramel cream , strawberries and cream or even Ganache with raspberries.
Source : Fatima Sydow
Photo:  Gail Haselsteiner




GLUTEN FREE CARROT CAKE

gluten-free carrot caketested
GLUTEN FREE CARROT CAKE
unsalted butter, for greasing
225 g gluten-free self-raising flour, plus extra for dusting
2, large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange, zest and juice of
1 handful of sultanas
50 g walnuts, optional
FOR THE ICING
75 g unsalted butter, softened
100 g icing sugar
1 orange(zest of)
75 g cream cheese
50 g walnuts

Preheat the oven to 190ºC /375ºF /gas 5. Grease a spring-form cake tin (roughly 20 cm) with butter, line the base with grease-proof paper, then dust the sides with gluten-free flour.

Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.

Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.

Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.

Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest and serve.
Photo:  Janetta Reid-Joao