FLANK STEAK WITH BUCKWHEAT WAFFLE AND VEGGIES
Healthy flank steak, buckwheat, corn and beetroot-greens waffle, steamed mixed peppers, and steamed Brussels’ sprouts served with real butter, and brown, pan-made gravy 🍽❤️🙏

Flank steak:
1 long flank steak
salt and pepper
Preheat pan on medium-high with teaspoon of olive oil.
Quickly turn it up to high and sear steak on each side.
Turn pan down to medium to medium-high.
Cook steak till digital thermometer reads 130ºF on inside for medium/rare.
Let rest. Slice in finger-width slices just before serving. To reheat any meat to serve all components of meal together, per person, for medium/rare beef you never exceed 1 min 50 seconds in microwave.

Brown gravy: (I have a premix, home-made version I keep in a Tupperware )
Equal measures of:
wheat flour and corn starch
1 dehydrated onion, dried and powdered
5 cloves of peeled, baked, dehydrated, and powdered garlic
1 tsp powdered cumin
1 tsp powdered cilantro
salt and pepper to taste
For gravy –
Add:
1/3 cup of beef stock
Mix and cook in pan until thickened.

Buckwheat flour, corn, cilantro and beetroot-greens waffles:
1 cup of buckwheat flour
3/4 cup of corn (I used frozen, thawed)
1 cup of water
1/3 cup of roughly chopped fresh cilantro
1/3 cup of roughly chopped beetroot greens
1/2 tsp dried cumin
salt and pepper to taste

Preheat pan.
Add 2 teaspoons olive oil.
Once oil is hot, pour in mixture.
(double, of what you would use for pancakes)
Cook on medium-low until waffles are solid on the bottom.
Flip over and cook on other side.
Keep flipping till both sides are pale golden and no runny center if you test it with a fork.

Steamed mixed peppers and Brussels’ sprouts:
Chop enough of the mixed peppers to constitute a vegetable portion for 2 persons.
Cut 10-12 Brussels’ sprouts in half.
Add salt & pepper to taste.
Steam in steamer basket over boiling water until Brussels’ sprouts turn bright green.
Top with butter and serve.
Recipe and photo:  Annie Goussard Newton

GARLIC PARMESAN ROASTED SWEET- AND YELLOW POTATOES
Serves 8
1 extra large sweet potatoes
2 extra large yellow potatoes
2 large red onions
Sauce:
3 tablespoons olive oil
½ stick unsalted butter (125 ml)
5 minced garlic cloves or 2 heaped tbs bottled garlic
1½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried parsley
2 x ⅓ cup freshly grated Parmesan
salt and freshly ground black pepper, to taste

Preheat your oven to 425°F (210°C).
Clean, peel and cut sweet and yellow potatoes as well as the onions in ¼” slices.
Sprinkle a smidgen of olive oil in the bottom of baking pan.
Pack one slice sweet and then yellow potato and lastly a slice of onion in rows in the pan.
Melt the butter in a glass container in the microwave for 10-15 seconds.
Add to and combine with the rest of the sauce ingredients.
Use a kitchen brush and generously paint the sauce over the rows of potato and onion.
Cover with aluminum foil and bake in preheated oven for 1 hour or until tender when pierced with a fork.
Remove foil and sprinkle the 2nd ⅓ cup of Parmesan on top.
Now return the baking pan to the oven and turn up the temperature to broil and bake for 10-15 minutes until crispy and golden brown.
Serve immediately and enjoy!
Recipe posted by Esme Slabs
Photo: Esme Slabs

BEEF ROAST WITH BALSAMIC REDUCTION GRAVY AND SIDES DISHES
Roast rubbed with olive oil and sprinkled with salt and pepper, cooked at 375°F on roast setting, until internal temperature reads 130°F. I have a great digital thermometer which I cannot cook without. Let roast stand for 30 mins. At time of serving, reheat slices for 110 secs in microwave.

BALSAMIC REDUCTION GRAVY
READY IN: 25 mins
SERVES: 6 – 8
(can be kept in fridge in sealed container for up to 6 days and reheated)
3 cups balsamic vinegar
1⁄3 cups brown sugar
3 tablespoons fresh rosemary, finely chopped
3 garlic cloves, peeled and crushed with the side of a knife
salt and pepper, to taste
Cook all the ingredients together for about 25 minutes until reduced and thick.

SIDE DISHES ON PHOTO
BEETROOT MASH
Grate the beetroot and cook in ½ cup of water with salt and pepper. Discard water through a sieve. Add 2 tablespoons of quark cheese and one teaspoon blueberry preserve ( all ours are home-made). Mash by hand. Salt and pepper to taste.

GARLIC AND CHIVE CREAM CHEESE
8 ounces, cream cheese, whipped or regular
1 clove garlic, peeled
3 tablespoons chopped chives
salt, to taste

Allow the cream cheese to come to room temperature for 1 hour. Place cheese, garlic clove, and chives into a blender or food processor. Mix well for 1-2 minutes until cheese is very smooth and the chives are finely chopped. Taste, and add a pinch of salt if you would like.
Avocados: Drizzle with lemon juice, sprinkle with salt and pepper.
Roasted potatoes: Potatoes from local farms into roasting pan with roast and sprinkled with salt and pepper.
Steamed broccoli.
Recipe and photo: Annie Goussard Newton

GEVULDE UI OP DIE KOLE (BANTING)
Banting/Low carb:
Lekker braai bykos!
Ui gevul met room spinasie, spek en cheddar kaas.
Kook fyngekapte spinasie tot sag, dreineer en sit terug in pan/pot. Voeg sout, peper, knoffel en room by, en kook tot die room heeltemal “reduce” het.
Sny ui oop in 8 stukke sodat hy “blom” (moet nie tot onder deur sny nie).
Vul die snye met spinasie en spekmengsel en strooi kaas bo-oor.
Maak toe in foelie en braai/kook op gewone kole vir so uur.
Resep en foto: Chireen Buitendag

RISOTTO OP DIE KOLE
Liezl Louw het gisteraand vir ons die heeerlike risotto oppie kole gemaak in ‘n swartpot.
1 klein green pepper, gekerf
1 medium ui, gekerf
olie vir smoor
1 pakkie sampioene, gekerf
2 koppies risotto rys
1 liter warm water
2 pakkies Royco chicken a la king
1 koppie witwyn
3 grasuie, gekerf

Braai die ui en greenpepper tot sag en voeg die sampioene by en braai nog ‘n paar minute.
Los die chicken a la king in die liter water op.
Voeg die water, rys en wyn by die uie mengsel.
Laat prut alles saam vir 40 tot 50 min en roer elke vyf minute tot die meeste vog weg is.
Tien minute voor die einde voeg die grasuie by en roer goed.
Bedien met parmasaan sprinkel.
Was baaaaie lekker!
Foto: Gideon Louw
Resep: Liezl Louw

RICE SALAD WITH BACON
1 cup of rice
1 tsp BBQ spice
1 packet diced bacon
1 green pepper chopped
1 onion, finely chopped
1 packet mushrooms chopped

Cook the cup of rice as per normal, but adding a tsp BBQ spice with it.
Fry the bacon and add the onions, fry until the onions is soft and the bacon crispy, add the rest of the ingredients to the pan and fry until everthing is done.
Add fried bacon mix to the rice when rice is done.  Mix well.
Can be served hot or cold.
Recipe and photo: Franco Dippenaar

SWEET POTATO WITH ROOIBOS TEA
1 ½ tbsp butter
5 medium sized red skin sweet potatoes, peeled and cut in rings
1 ½ cups strong Rooibos tea
1 ½ tsp custard powder
1 cup sugar

Melt butter till bubbling in a pot. Add the sweet potato and sugar. Bring to quick fry. Turn down heat and add Rooibos tea. Let simmer till tender. Mix custard powder with some warm water to a paste. Drain fluid from pot and mix with custard paste in separate pot till it becomes thick like syrup. Pore back with potatoes and turn heat to low and simmer for 5 minutes. Careful it burns quickly.
Resep: Franco Dippenaar

BANTING FRIKKADELLE MET SAMPIOENSOUS EN GROENTE
Banting/low carb aandete: Vark frikfadelle met oond geroosterde groente, room sampioen sous en mengelslaai.
Frikkadelle:
500 g vark maalvleis
½ ui, fyngekap
¼ greenpepper, fyngekap
1 eier
2 eetlepels flax seed meel
sout, peper, paprika, mixed Italian herbs

Meng alles saam, vorm frikkadelle en bak in oond teen 180°C vir 45 minute.

Sampioensous:
Ongeveer 10 sampioene
2 koppies room
1 teelepel knoffel
½ teelepel rissies (tuisgemaak in olyfolie ingelê)
sout, peper, Italian herbs, paprika
25 ml brandewyn

Braai sampioene in botter en knoffel en sit speserye en room by. Sit brandewyn by en laat stadig kook tot room dik raak.

Groente:
Groente van keuse. Ek het broccoli, blomkool, murgpampoentjies, uie en kersie tamaties gebruik.
2 teelepels knoffel
sout en peper
Vars tiemie

Gooi bietjie olyfolie oor en bak in oond vir halfuur.
Resepte en foto: Chireen Buitendag

SOET PATAT SKYFIES IN DIE OOND
3 groot patats geskil en in skywe gesny.
Dik skywe is beter as dun skywe.
Strooi gesnyde blokkies botter oor patat.
Strooi knoffel sout, paprika en sout oor patat.
Plaas in warm oond vir sowat 45 min op 180ºC.
Draai skyfies om en bak op 220ºC tot skyfies goud bruin is.
Resep geplaas deur Benita Rodrigues
Foto: Benita Rodrigues

BLOMKOOL IN WIELE
1 blomkool, in wiele gesny
Plaas die skywe wat omtrent 25 mm dik is en ook die los stukkies in ‘n gespuite oondpan.
Sprinkel dan daaroor:
ruim olyfolie
ruim Italian herbs
sout
gemaalde swartpeper na smaak
2 eetlepels “crushed garlic”

Bak in ‘n voorverhitte oond op 180 ºC vir 40 min,  verwyder en sprinkel gerasperde kaas daaroor en rooster vir ‘n paar minute tot kaas gesmelt is.
Foto: Gideon Louw