LOW CARB – GLUTEN FREE CHICKEN PATTIES
I’ve used a big pack of chicken breasts (18) and it yielded 20 patties of 100 g each.
4 tablespoons full cream yogurt
1 tablespoon curry paste
1 tablespoon chopped garlic
5 ml red chili, chopped
pink salt
black pepper

I’ve blitzed the chicken breasts in the food processor to mince and mixed in the flavourings. The patties do not need anything to make them stick together. They are easy to handle. Weigh out 100 g portions and make frikkadels. Pat them to form patties when putting in the pan to fry. Fry in fat or oil of choice. 7 mins, 4 patties at a time, turn halfway. Wrap well and freeze, ready to use.
Recipe posted by Louise Groenewald
Photo: Louise Groenewald

CHOCOLATE CRèME DE LA CRèME CAKE
CAKE:
1 cup coconut flour *
1 cup almond flour *
1 cup fine desiccated coconut
2 tablespoons baking powder
6 tablespoons cocoa powder
1 cup butter, at room temperature
6 tablespoons xylitol
2 teaspoons vanilla extract
1 cup full-cream milk
6 free-range eggs
* can be replaced with 2 cups nut flour

MOUSSE FILLING:
1 cup fresh cream
2 tablespoons cocoa powder
½ tablespoon xylitol

CHOCOLATE GANACHE:
1 cup fresh cream
3–4 tablespoons cocoa powder
2 tablespoons butter
1 tablespoon xylitol
1 handful macadamia nuts (optional)
Preheat the oven to 180 °C.
For the cake:
Mix the flour, coconut, baking powder and cocoa powder together in a mixing bowl.
In a separate bowl, cream the butter and xylitol together. Add the vanilla, milk and eggs and mix well. Add the wet ingredients to the dry ingredients and mix well.
Divide the batter evenly between 2 x 23-cm-diameter cake pans.
Bake for 15–20 minutes until the cake is spongy and set. Test with a knife. Turn out the cakes onto a wire rack to cool completely.
For the mousse filling:
Whisk all the ingredients together until it resembles whipped cream. Once the cakes have cooled, sandwich them together with the mousse.
For the topping:
Place the cream, cocoa powder, butter and xylitol in a small saucepan on medium heat and stir until it has a thicker, glossy consistency. Remove from heat and stir in the nuts. Leave to cool for a minute and then pour over the top layer of the cake.
Yields 12 servings at 10 g carbs per serving.
Note: If you want to make a single layer cake, use half the ingredients for the batter.
Recipe posted by Simone Howland
Photo: Simone Howland

SPAGHETTI BOLOGNAISE MET VOLSTRUIS EN KOOL NOEDELS
Foto: Chireen Buitendag
FOOD LOVERS RECIPES
Bolognaise:
250 g volstruis maalvleis
250 g volstruis prime steak
1 ui
½ green pepper
sampioene
knoffel
½ koppie basilie blare
1 blikkie tamatie met uie en chilli
1 blikke tamatie pasta
sout, peper, gemengde kruie, paprika, na smaak
klapper olie

Braai ui, green pepper en knoffel tot sag.
Sit die vleis by saam speserye en braai tot bruin.
Voeg die tamatie en tamatie pasta by saam met die basilie blare en prut vir 45 minute.

Kool noodles:
¼ kool in fyn repies gesny.
Kook in bietjie sout water tot sag.
Giet water af en sit 2 eetlepels botter, sout en peper by.

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

HOENDERLEWERTJIES EN SPEK
500 g hoenderlewertjies
1 ui, opgesny
200 g spek, in repies gesny
knoffel

Braai ui in olie, voeg bietjie knoffel by.
Roer spek by wat in repies gesny is.
Roerbraai op hoë hitte.
Voeg skoongemaakte lewertjies by saam met knippie fyn naeltjies, pienk sout en swart peper. Roerbraai tot net gaar en nog effentjies pienk in die middel.
Die geure is heerlik saam. Voedsaam. Bedien saam met groen groente. Low carb!
Nota:  En as jy hierdie in ‘n food processor verwerk, het jy heerlike hoenderlewer patee.
Resep en foto: Louise Groenewald

GIDEON SE BLOMKOOL PIZZA
Ons het vir middagete sommer ‘n blomkool pizza gemaak en was djeeerlik!
1 medium groot blomkool
1 koppie gesmoorde uie
1 koppie vol gaar gemaakte bacon bits
¼ koppie Parmasaan kaas
2 koppies Mozzarella kaas
1 teelepel sout
1 teelepel Italian herbs
1 groot eier
1 teelepel peper
2 eetlepels tamatiesous, tuisgemaak
Basil vir garnering

Verwerk die blomkool tot fyn in ‘n voedselverwerker en plaas in mikrogolfoond bestante bak en maak gaar in die mikrogolf oond op hoë hitte vir 6 min.
Gooi dit dan op ‘n skoon droë doek en draai alle water uit die pulp tot droog.
Plaas dit dan in ‘n mengbak en voeg die Parmasaan kaas en een koppie Mozzarella kaas asook die eier, sout en speserye en peper by en meng alles goed saam.
Berei ‘n plat oondpan met bakpapier daarop voor en giet die mengsel daarop.
Druk nou die mengsel plat sodat dit ‘n ± 250 mm deursnee sirkel vorm omtrent oral ewe dik.
Bak dit in ‘n voorverhitte oond op 220 ºC vir 10 tot 15 min tot mooi bruin.
Smeer dan die tamatiesous oor gevolg deur ‘n lagie gesmoorde uie en gevolg deur ‘n lagie spek.
Strooi dan die ander koppie Mozzarella kaas bo oor en plaas terug in die oond en grill vir omtrent 5 tot 10 min tot die kaas lekker bros en bruin is, en plaas op ‘n snybord en garneer met roket blare.
Sny in driehoeke met ‘n skerp mes en geniet.
Onthou om die bakpapier te verwyder.
Foto en Resep: Gideon Louw

COCONUT LEMOM CAKE WITH STRAWBERRY CHIA JAM
The cake is gluten free and no cane sugar was used – perfect for gluten intolerance or if you are following the low-carb diet.
Cake
100 g almond meal/flour
100 g desiccated/shredded coconut
2 teaspoon baking powder
2 tablespoon granulated sweetener of choice or more, to your taste
1 teaspoon psyllium husk
55 g butter melted
3 eggs – medium
2 lemons zest and juice (about 60 ml)

Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
Add the melted butter into the centre and mix gently.
Add the eggs, mix.
Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
Bake at 180 degrees C for 25-30 minutes.

Recipe for the jam:
2 cups chopped fruit ( in this picture we have used strawberries)
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons honey, agave, maple syrup, sugar-substitute, or sugar, to taste
2 tablespoons chia seeds, plus more if needed

Prepare the fruit as needed: Remove stems, pits, seeds, and skin, as needed. Chop large fruits into small pieces. Berries can be left whole.
Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

Off the heat, stir in 1 tablespoon of the honey and lemon juice.
Taste and add more honey or lemon juice to taste.
Stir in the chia seeds.
Let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.

Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.
Photo: Hailey Bunge

MINCE AND BUTTERNUT CURRY
Trying to lose weight? Then this is the recipe for you.. (Low Carb)
SERVES 2 or 4 if you add a side salad
2 tablespoons coconut oil
400 g extra lean beef mince
1 onion, diced
1 packet butternut spaghetti
3 tablespoons red curry paste
½ tin chickpeas, drained
100 g reduced fat coconut milk
100 g fresh spinach, chopped
handful of chopped coriander
salt to taste

In a pan melt your coconut oil over high heat.
Add your onion and mince and stir fry for a few minutes.
Next add your red curry paste, butternut spaghetti and chickpeas and fry for approx. 2 minutes.
Add in your coconut milk and small cup water and bring to the boil.
Cover your pot and cook for approx. 6 to 7 minutes over high heat and add your spinach and coriander. Add more water if needed.
You continue to cook for 2 minutes adding your salt
Picture of Recipe: Jacqui Landsberg Botma

BANTING RUSK
1 cup cream
4 eggs
125 g butter
1 cup almond flour
1 cup desiccated coconut
1 cup flaxseed
¾ cup xylitol
1 cup mixed seeds
1 ½ teaspoon baking powder
salt

Preheat oven to 180°C. With whisk cream eggs and butter together. Add all dry ingredients to butter mix. Press into a prepared pan and bake for 30 – 35 minutes.
Recipe: Marlene Minderon

RONEL SE BANTING BREDIE
3 groot Uie, fyngekap
7-8 wortels, skoongemaak en in blokkies gesny
Oorskiet stingels van Brokolli & blomkool (Daai gedeeltes wat jy altyd weggooi – vee skoon met klam lap en sny in blokkies)
500 g goulash/beeskook opgesny in blokkies
1 sakkie tamatie pasta
vleisspeserye
sout en peper
klapperolie
kookwater
Braai uie, wortels en blomkool & Brokolli stingel blokkies in olie vir so 10min op lae hitte. Roer gedurig om aanbrand te voorkom. Gooi kookwater by om groente heeltemal te bedek en laat kook met deksel op
tot water verminder het. Voeg nou die vleisblokkies by en vul weer die water aan. Sit deksel op pot en kook tot groente & vleis sag & gaar is. Haal deksel af en laat oop kook tot water weggekook het en bredie begin braai. Voeg nou res van bestanddele by en meng goed deur. Roerbraai tot heerlik geurig.
Opsioneel :
Roer 1-2 skywe feta kaas deur voor opdiening. Dit maak bredie romerig.
Resep geplaas deur Ronel Hinrichsen