UIE RINGE A LA FIONA
Uie in dik ringe gesny
1 pk Chillie bite mix
koekmeel
Kookolie genoeg vir diepbraai
Uie lekker dik ringe gesny, in ‘n sakie gegooi met meel en geskud. Ek het chillie bite mix (daai boksies) aangemaak volgens die aanwysings op die pakkie, en uie ringe daarin gedip. In olie gebak. En na die tyd aromat oorgestrooi.
Sal volgende keer bietjie brandrissies fyn kap en in die mengsel gooi.

Bron: Fiona De Jager‎
Foto: Fiona De Jager‎

WHOLEMEAL PASTA WITH CHANTERELLES AND COURGETTE
Ingredients:
200g of granary pasta
150g of chanterelles (see note below)
half a courgette
2 cloves of garlic
3 tablespoons of butter
150ml cream
salt and pepper
2 tablespoons of minced chives
Boil the pasta so it is al dente. Slice the garlic and cut the courgette.
Wash the mushrooms, and cut the bigger ones in half.
Fry a bit of the garlic in butter, add the chanterelles and fry for 5 minutes.
Add the courgette and fry until is a bit soft.
Pour in the cream, spice it up with salt and pepper.
Boil until the sauce thickens.
Mix the pasta with the sauce.
Decorate with the minced chives.

NOTE:
Chanterelles, known also in Poland as “kurka żółta”, pieprzyk jadalny, lisica, kurek and pieprznik pospolity, are one of the most popular mushrooms at the beginning of the summer. They are found all over the world (except Antarctica) and, interestingly, picking them doesn’t have any effect on their population size. Chanterelles grow in broadleaf and coniferous forests, often in sandy and acidic soil. You can find them under spruces among the moss, but these mushrooms appreciate freedom. So far, attempts to cultivate chanterelles have resulted in failure.
Travellers around Poland meet mushroom pickers by the wayside, who sell chanterelles directly after picking them in the forest. I don’t buy mushrooms in such places, but when I find them in markets, I am often tempted.

RECIPE AND PHOTO: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

WILMA SE DRIE SOET GROENTE MENGSEL VIR DIABETE
Hoeveelhede van groente volgens jou eie behoefte
Ek kook botter en 2 hoogvol eetlepels Xylitol met bietje kookwater (250ml) tot die Xylitol opgelos is en voeg dan die patatblokkies eerste by. Kook dit op medum hitte tot sag, voeg dan die pampoenblokkies, en dan die gevriesde ertjies by en indien nodig, nog ‘n bietjie water.. Kook alles tot gaar. (Daar is baie baie min water in die pot. Pasop vir aanbrand)
Ek het daarmee saam net bruin Basmatirys bedien.

Bron en foto: 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.

ANDRE’S FRIKKADELS, MASH, GEM SQUASH AND CHINESE BROCCOLI
So for tonight’s supper I decided on some lekker Mince Frikkiedels. Potato mash and gem squash with Chinese orange broccoli
Frikkies..
500gram steak mince
Mix in a bowl
1 grated onion
1grated carrot
1/2 red and yellow pepper
1/2tspn grated garlic.1/2tsp grated ginger
1/2cup bread crumbs
I egg.
2 warme chilli
Salt and pepper to taste
Roll into balls.flatten a bit
Fry in medium hot oil turning occasionally.
Lid on so that it cooks thoroughly.
Squash..
2 large Gem squash cut in half
Boil in water add 4 cinnamon sticks little salt and sugar
When cooked.clean out pips add a blob of butter and sprinkle a little nutmeg over the squash
Mash
Boil fresh water with same cinnamon sticks.add little salt
Remove from boiling water
When cooked soft add big blob of butter a little milk and mash away.
Sprinkle with a little cinnamon powder..
Chinese orange broccoli
Boil water add broccoli florets and I used some peppers scallions for 30 seconds.
Pour into colander and rinse in cold water to stop cooking process .set aside
In a mixing bowl
Zest 1orange and juice
Add 4tbsp water
2tbsp soy sauce
Two tbsp mazina/corn starch
1tbsp sugar
Mix well and set aside
In a pan/wok fry 2grated garlic and 1inch piece grated ginger for 10 seconds
Add broccoli veggies and cook for 1minute
Stir up and add orange mixture
Cook till the mixture thickens and coats broccoli veg..
Serve directly
Enjoy….
Recipes and picture: Andre Arendse

SAG ALOO – INDIAN POTATO AND SPINACH
2 tsp sunflower oil
1 onion , peeled and chopped
2 tsp curry powder
150 g frozen spinach
150 g leftover roasted or boiled potatoes , cut into chunks .
Heat oil in a large frying pan , add onion , curry powder , froze spinach . Cook for 10 minutes to defrost the spinach and soften the onion .
Add the potatoes and cook for 10 minutes until hot . Transfer to a serving dish and serve .
Photo:  Petro van Genderen

KRISTIE’S GOLDEN POTATOES

Ingredients:
6 Potatoes peeled and cut into quarter pieces
30ml Butter Melted
Course Salt and Pepper
Method:
1. Put the potatoes in a plastic bowl and microwave uncovered for 10min.
2. Put 15ml melted butter and the course salt and pepper and mix it with the potatoes.
3. In a square tin pan put the potatoes and cover with foil.
4. Let it cook in the oven on 180 Degrees C for 20min.
5. Remove the foil and brush the last melted butter over the potatoes.
6. Let it cook in the oven on 200 Degrees C for 20min.
7. Serve and enjoy!

Source and Photo: Kristie Townsend

LINDA SE GLANS PATATS

500 g patats, geskil en in skywe gesny
150 g botter, gesmeld
100 g bruin suiker
30 g mmeel
5 ml kaneel
250 ml kookwater
sout

Pak patats in gesmeerde swart pot strooi sout oor.
Meng meel met gesmelde botter.
Gooi suiker en kaneel oor patats
Gooi botter oor.
Gooi water oor.
Kook vir omtrent ‘n uur oor lae hitte met deksel.
Moet glad nie roer nie. Skud pot net so nou en dan dat dit nie vassit nie.
As jy sien die sous is te dun, haal deksel af vir laaste 20 min.

Bron en Foto: Linda Wessels

GEMMERPATATS MET PIESANGS
Bron: Wenresepte 1
Foto: Benhet Nieuwenhuis en Elna Erasmus
FOOD LOVERS RECIPES
Was nogals lekker en nie so soet nie.

1 kg patats
100 ml sagte bruinsuiker
60 ml botter
4 piesangs
200 g gemmerkoekies

Voorverhit die oond tot 180°C.
Kook die patas in soutwater tot sag, dreineer en trek die skille af. Sny die patats in skywe.
Plaas ‘n bietjie van die suiker en botter op die bodem van ‘n oondvaste bak met ‘n deksel.
Pak nou lae soos volg bo-op mekaar tot alles op is en eindig met ‘n dik laag gemmerkoekiekrummels en klontjies botter, patats, piesangs, suiker, botter, krummels
Sit die deksel op en bak sowat 45 min lank.

SAMPIOENAARTAPPEL-SKOTTEL MET SJERRIE
6 middelslag aartappels
200g sampioene gesny
1ui gekap
3 knoffelhuisies
50ml botter
4 respies spek gekap en gebraai
5ml sout
Varsgemaalde swartpeper
125ml vleisaftreksel
250ml room (ekt net 125ml gebruik)
3ml paprika
5ml droe gemengde kruie
50ml sjerrie
Verhit oond tot 180c
Kook aartappels tot halfgaar laat afkoel en trek skille af (ekt die skil aangelos)sny gelyk aan een lang kant en hol uit. Kap uit geskepte aartappels fyn.
Braai sampioene,ui, knoffelhuisies in botter en voeg spek en fyn aartappels by.
Vul uitgeholde aartappels, rangskik in skottel en skep res van die vulsel Bo oor.
Meng sout, peper, vleisaftreksel, room, paprika, kruie en sjerrie. Verdik sous met 10ml maizina indien nodig.
Giet oor aartappels
Bedek en bak 45 min
Sit warm voor
Was baie baie lekker !!

FOTO: Benhet Nieuwenhuis

ZORANA SE AARTAPPELGEREG

1 pakkie bacon
1 250ml room
1 koppie mayonnaise
1 klein houertjie gewone jogurt
1 ui (opgekap)
Vars knoffel (na smaak)
1 pakkie sampioene
2 koppies gerasperde kaas
6 groterige aartappels (saggekook)
Sout en Peper
Sprietuie vir bo-oor

Braai uie tot goudbruin
Braai sampioene en knoffel
Braai bacon
Voeg speserye by

Meng jogurt, mayonnaise en 1 koppie kaas.

Gooi nou alles bymekaar, meng en gooi in vuurvaste oondbak.
Strooi die res van die kaas en sprietuie oor en bak in warm oond tot goudbruin.

FOTO EN RESEP: Zee Grobbelaar