DIABETIESE BESSIE TRIFLE
Dit is die heel eerste keer in my lewe dat ek ‘n triffle maak wat VERSLIND was
Hierdie een is sommer uit my kop uit gemaak en was verfrissend lekker
Diabetiese “Very Berry” triffle
2 pakkies Simply Delish Diabetiese Aarbei Jellie
2 pakkies van 10g elk gelatien
2 bakkies vars bloubessies
2 bakkies vars aarbeie in skyfies gesny
2 bakkies vars “gooseberries”
2 bakkies vars raspberries
3 kiwi vrugte opgesny in skyfies
2 koppies vla
250ml room styf geklits
10 volgraan Provita beskuitjies fyngemaak
150 ml selati versoetter
50 ml gesmelte botter
Neute vir versiering

Meng die botter en beskuitjies goed saam en druk op die boom van tertbak met ‘n volume van 2liter vas. Sit in die yskas tot benodig.
Was die bessies en aarbeie onder lopende water af en sit in ‘n groot bak. Strooi die Versoetter oor, meng deur en hou eenkant. Meng die jellie en gelatien goed saam. Los die mengsel nou op in 150ml warm water. Voeg 50ml koue water by en hou eenkant. Pak Kiwivrug-skyfies in die rondte van die tertbak. Strooi die bessies oor die tertkors. Gooi die gelatien en jelliemengsel oor die bessies. Sit in die yskas tot gestol. (Verkieslik oornag)
Bedek die vrugte met vla, strooi neute oor sit terug in die yskas tot benodig. Klop room styf en bedien apart.
Geniet
FOTO EN RESEP:  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.

GORDON RAMSY’S STUFFED CHICKEN
Gordon Ramsy’s Stuffed Chicken Recipe, was absolutely devine! Instead of chest nuts I used macadamia nuts and instead of the celery, I used mushrooms
1 Large deboned chicken (wings removed)
Olive oil, for drizzling
For the stuffing:
Olive oil, for frying
½ onion, peeled and diced (I grated mine)
1 Garlic clove, peeled and chopped
1 celery stick, trimmed and diced (I used mushrooms instead)
50 g pine nuts
75 g peeled cooked chestnuts, broken into pieces (I used diced macadamia’s)
100 g cooked mixed rice, e.g. basmati and wild rice
2 tablespoons chopped parsley
Sea salt and freshly ground black pepper
For the parsley dressing:
Small bunch of flat leaf parsley
1 garlic clove, peeled (I left it out)
½ tablespoon wholegrain mustard
1-1 ½ tablespoon red wine vinegar (couldn’t find it, so I used white wine vinegar)
5 tablespoons olive oil

Preheat the oven to 180ºC / gas 4
First prepare the stuffing. Heat a large frying pan over a medium heat, and add a glug of oil. Saute the onion for 4 min, the add the garlic and continue to cook for another 1 – 2 minutes until softened. Add the celery, then stir in the pine nuts and chestnuts, taste and season well. Add the cooked rice and parsley, stir again, then taste and adjust the seasoning as necessary.
Place the deboned chicken skin side down on a work surface. Season inside. Place the stuffing in the centre of the chicken and fold the sides around it. Tie the chicken at regular intervals with string, then turn the parcel over so that the breast faces upwards
Drizzle olive oil over the outside of the chicken and season with salt and pepper. Place in a roasting tray and roast for 1 hour, basting now and again, then turn the oven up to 200C / Gas 6 and roast for a further 15 – 20 minutes until the chicken is cooked through and the skin golden and crisp. Remove and rest for 15 min before serving.
Meanwhile, make the parsley dressing. Finely chop the parsley and garlic. Mix with the mustard and vinegar, then add the olive oil bit by bit, whisking continuously to thicken.
Serve the stuffed chicken in slices with the dressing spooned on top.
(I served it with mash and a tomato/feta salad)
Enjoy 🙂

Photo:  Maggie du Plessis

FATIMA’S PAVLOVA WITH SUMMER BERRIES
4 egg whites, room temperature
2/3 cups of caster sugar
1 tablespoon of corn flour
Topping
250 ml fresh cream whipped until stiff with a tablespoon of caster sugar and a teaspoon of vanilla essence.
Summer berries

In a clean dry bowl, with electric mixer, beat the egg whites until white and frothy , while still beating add the sugar a tablespoon at a time beating all together about 8 minutes or until the meringue is silky and shiny white and stiff peaks .
Spoon or pipe any shape you like on a sheet baking pan lined with baking paper and bake in a preheated oven at 90°C for 2 hours. Remove and cool completely.
Top with whipped cream and berries and a few mint leaves
To make a Berry sauce, simply take 8 fresh raspberries, mash it through a sieve and allow all the juices to drip into a bowl, add a tablespoon of caster sugar and stir well, allow sauce to sit for 10 minutes . Pour this sauce over the Pavlova.
Delicious

SOURCE: Cape Malay Cooking with Fatima Sydow

DECONSTRUCTED BLACK FOREST TRIFLE

1 Spar chocolate brownie mix
1 Spar chocolate mousse
250 ml cream, whipped stiff
1 tin cherries (you could also use fresh but not the glacé cherries)
Cherry liqueur (or any other alcohol to soak cherries)
Slab milk chocolate

Chocolate brownie layer:
Use any chocolate brownie recipe. I used the instant chocolate brownie mix from Spar. Bake as per instructions and allow to cool

Chocolate Mousse layer:
1 packet Spar chocolate mousse – make as per directions and allow to set in fridge

Whip cream until stiff
Destone and soak cherries in alcohol for about 2 hours. When ready to assemble. Drain cherries but save liquid.

To assemble:
Use a glass bowl or individual glasses ( I will do this next time as pudding very rich)
Crumble brownie into bottom of glass. Spoon a small amount of cherry liquid over brownie and sprinkle with cherries.
Add layer of mousse.
Add layer of whipped cream.
Repeat layers until glass full. End with mousse layer. Pipe whipped cream to decorate and complete decoration with remaining cherries and shaved chocolate.

Recipe and photo posted by Jackie Paterson

CHRISTMAS PASTA ALFREDO
1 tablespoon olive oil
2 cloves garlic, chopped
1 red onion, thinly sliced
250 g gammon, cubed
1 cup cream
2 sprigs fresh thyme
1 cup grated Parmesan cheese
150 g peas, blanched (ek gooi my ertjies 1 – 2 minute voor pasta reg is, by die pasta in)
300 g cooked tagliatelle pasta
salt and black pepper, to taste

Heat oil in pan and fry the garlic until soft. Increase the heat and toss the onions and gammon in the saucepan for 3 minutes, then add the cream and thyme and simmer for 5 minutes until slightly reduce. Add the Parmesan and stir until smooth. Stir in the peas, add the drained pasta, toss to coat, season to taste and serve.
Recipe posted by Petro Van Genderen
Photo: Petro Van Genderen

LINDY SE KOEKSTRUIF
Pak rolkoek skywe onder en aan kante van die bak..
Ek sny my skywe middeldeur dan vertoon dit mooier.
Sprinkel met haselneut liqueur, gooi blokkies gestolde granaat jellie oor, sowel as gekapte walnuts, laag vla, laag geklitste room, sprinkel met fyngekapte aero sjokolade en paar bloubessies.
Herhaal met nog n laag rolkoek en res van lae
Eindig af met fyn sjokolade bo op laaste roomlaag, gekapte neute en aarbeie en bloubessies.
Heerlik en nie te soet. Die haselneut liqueur gee dit n lekker smaak.
Bron en foto: Lindy Badenhorst

JOHANN SE TREFFER TRIFLE
3 pakkies Jellie aangemaak en gestol.
2 Groot Bokse Vlae
1 Bakkie opgekapte aarbeie of vrugte van jou keuse.
Twee Rolkoeke
Sherry van jou keuse
In in groot bak plaas laag gesnyde rolkoek wat met sherry besprinkel is.
Klop jellie nadat dit gestol is met n vurk.
Gooi dan jellie gevolg met vrugte en dan vlae. Maak seker als is bedek met vlae.
Herhaal lae tot bak vol is.
Ek gooi vars vrugte wat in seisoen is en amandals bo oor. Al die tipe bessie vrugte werk vir my lekker. Los in yskas oornag om lekker te stol.
FOTO EN RESEP:  Johann Van Vuuren

PETRE SE VRUGTE PASTEITJIES
(Maak 60)
4 x 425 g pakke Fruit mince
½ teelepel fyn gemmer
½ teelepel fyn kaneel
½ teelepel gemengde speserye
¼ teelepel fyn naeltjies
50 ml brandewyn
Meng goed en skep 1 ½ teelepel van mengsel in bakkies wat uitgevoer is met deeg.
Druk dekseltjies uit.
Smeer rand met eiermengsel.
Skraap rante gelyk . Druk patroontjie op rante met ‘n vurk en smeer eiermengsel bo-oor.
Bak 15 minute teen 180ºC of tot goudbruin.
Sif strooisuiker bo-oor sodra uit die oond kom. Laat afkoel verpak in lugdigte houer

ROOMDEEG
Ek gebruik dit vir tertjies soet of sout.
6 koppies koekmeel
1 teelepel sout
5 teelepels bakpoeier
250 ml room
1 ½ pond botter (680-700 g)
yswater of koue sodawater

Sif droë bestanddele saam. Rasper botter in droë bestanddele in. Vryf met vingers tot dit soos broodkrummels lyk, voeg die room by. Meng verder met yswater of sodawater tot ‘n stewige deeg vorm( indien nodig- lees nota). Verkieslik moenie pap wees nie, gebruik soos verkies, jam tertjies, groot terte, smeer met eier en melk mengsel voor gebak word by  180 ºC.   My gunsteling jamtertjie deeg .
Nota:
Ek het nie nodig gehad om water of sodawater by te voeg nie.
Het ook geen bakpoeier by gevoeg nie.
Resep en foto:  Petré van Jaarsveld

CHRISTMAS BUGLES

1 packet of mini marshmallow cones
1 packet mini marshmallows
1 packet of white chocolate discs
Red chocolate powder colouring. Just add how deep you want the red colour to be
2 boxes of white hundreds and thousands

Heat chocolate in a bowl over a boiling saucepan on stove. Don’t get the water to spill into the chocolate, add red chocolate colouring ( baking tin ) how dark you want to colour. With a fork dip the mini cones into choc and coat well all round, place on baking paper and let set. I put them in fridge for 10 mins. Then dip the bottoms again in Choc and then dip into the white hundreds and thousands, coat the top of the cone and place your marshmallow on top.

I made these as a sweet snack for Christmas day.,, going to add, nuts, raisins coloured popcorn and pretzels, and some smarties.. Drizzle melted white choc over all the ingredients excluding the bugles. Add those to the bowl last.

This is an awesome Christmas gift for friends. Just add into a pretty jar and decorate jar with a ribbon.

RECIPE AND PHOTO: Gail Haselsteiner

GINGER BREAD HOUSE BISCUITS
Ginger biscuit recipe (same recipe used to make 3 x gingerbread houses)
5½ cups sifted cake flour
1 teaspoon bicarbonate of soda
¼ tsp baking powder
2 teaspoons cinnamon
4½ teaspoons ground ginger
1 teaspoon ground cloves
1 ½ tsp ground nutmeg
250 g butter or margarine
1 cup brown sugar
1 ¼ cup golden syrup
1 jumbo egg
1 teaspoon vanilla essence

Cream sugar and margarine together, add egg, syrup and vanilla essence. Add all dry ingredients. Mix well until completely blended. Let dough rest for 1 hour or you can leave in fridge overnight. Give dough a slight knead and roll out to ½ – 1 cm thickness. Cut out your biscuits with cookie cutters into shapes and bake for 16 to 20 mins depending on the thickness of your dough at 180 ºC ( lower the temp for thermofan to 160ºC )

Note: for the biscuits I pressed out the shapes and made a hole at the top of the biscuit with a wooden skewer before baking the biscuits. This was for the threading of the twine to hang on the tree. Some of the holes may close during baking. As they come from the oven just gently press the skewer in to reopen any closed holes. Let biscuits cool completely before icing with Royal icing.

Royal Icing

In a small bowl add ¾ cup water, add 5 tablespoons meringue powder and 1 teaspoon vanilla essence or you may use 1 teaspoon lemon juice. Whisk together for 30 seconds then add ¼ teaspoon  cream of tartar and whisk a further 30 seconds. Transfer this mixture to a stand mixer and with paddle attachment add 1 kg packet of icing sugar beating on low for 10 mins. Pour icing into bowls and colour with gel food colouring. I used plastic squeeze bottles to flood the icing on the biscuits and decorated with other colors. You can use a piping bag with nozzle if you prefer. Leave biscuits to dry overnight on a wire rack before hanging on the tree.

Recipe and photo: Gail Haselsteiner