MARIAN SE BLOMKOOL MASH
So lyk die blomkool mash, die plaasvervanger van aartappel mash…….dit is heerlik.

Blomkool mash
Kook 1 groot of 2 klein blomkole tot fyn.
Maak fyn met “braun masjientjie” voeg sout en peper by.
Voeg ‘n koppie melk by en so lekker stuk botter. Meng deur.

Marian van Deventer

LOW CARB OOPSIES
‘n Bydrae vir jul hflc resepte. ‘n Oopsie, vervang die idee van brood. Is nie so vullend soos brood nie, en eintlik nie eers broodagtig nie, maar flous die brein om te dink jy brood met jou spek en eiers eet, of dan die brood in ‘n hamburger vervang .

The key is to whisk egg whites till stiffest they can be. Then quickly & lightly fold into the yolk mix and put into pre heated oven in one fluid type motion. Also helps to put them on greased baking paper. They are fab!

6–8 depending on size.
3 eggs
100 grams of cream cheese/cottage cheese
a pinch of salt
½ tablespoon fiberhusk / psyllium seed husks (can be excluded)
½ teaspoon baking powder (can be excluded)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray ( I used a silicon mat on the tray).
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds. One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries. Enjoy
Resep en foto:  Gillian Logan Bredenham

BLOMKOOL EN KAAS PIZZA BASE
2.5 kop blomkool gerasper en 8 min gestoom in mikrogolf
Laat afkoel.
Voeg daarby:
1 eier
1 koppie mozarella
2  eetlepels gerasperde parmesaan
sout en peper
Meng goed en druk vas op ‘n bakplaat in ‘n sirkelvorm.
Bak 15 min by 200 ºC.
Smeer basis met ‘n tamatiesous en top met bestanddele van jou keuse.
Resep en fofo: Elsa Van Antwerpen Kleinhans

CREAMY ZUCCHINI NOODLES LOW CARB
Run zucchinis through mandolin grater to form strips and create noodles.
1 tablespoon olive oil
2 cloves garlic
1 cup cream cheese
1 lemon’s juice
salt and black pepper to taste
chopped tomatoes
parmesan cheese or cheese of your choice for garnish at the end.
Fry garlic in olive oil, melt cream cheese and season with salt and pepper.
Add noodles and cook for 3-4 minutes.
Topp with the chopped tomatoes.
Garnish with cheese.
Serve hot.
Recipe: Karin Van Coller Minnaar

FALAFEL MOCK BALLS LOW CARB
1 cup raw cauliflower pureed
½ cup ground almonds
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon cayenne pepper
1 clove garlic minced
2 tablespoon fresh parsley finely chopped
2 large eggs mixed well
3 tablespoon coconut flour (you could take coconut flakes and grind it well in the food processor)-

Mix all the ingredients well.
Form balls or patties and fry in olive oil until brown.
Serve with ranch dressing for a dip.
Recipe: Karin Van Coller Minnaar

CAULIFLOWER EGG FRIED RICE LOW CARB
1 head cauliflower
1 tablespoon sesame oil
1 tablespoon soy sauce
2 eggs
¼ cup fresh chopped green onion
Boil the head of cauliflower in water with salt until soft.
Drain the water and mash with a hand masher until the consistency of rice. Be careful not to make mashed cauliflower.
Heat up the sesame oil in a pan.
Add the eggs and stir fry in oil until cooked.
Add the cauliflower and soy sauce cook through.
Do not over stir it will become mushy.
Sprinkle green onion over and serve as a side dish to chicken or beef.

Recipe: Karin Van Coller Minnaar

CHEESY CREAM OF BROCCOLI SOUP LOW CARB
1 small cauliflower chopped into florets
4 cups chicken broth
3 tablespoon cream cheese
1 teaspoon minced garlic
black pepper
1 medium head of broccoli chopped
1 cup cheese grated
a pinch of nutmeg
2 tablespoons lemon juice
Add all ingredients in a pot and boil together until soft. Add more water if needed.
Blend together with hand blender or just mash with hand masher.
Mix well and add the cheese at the end just before serving.
Garnish with green onion.
Recipe: Karin Van Coller Minnaar

LAYERED SALAD LOW CARB

Layers:  chopped cabbage, dressed with a mixture of mayonnaise and a touch of vinegar,
next layer is grated cheese,
one green pepper and
one red pepper cubed,
finely chopped cauliflower,
red onion chopped,
bacon (I used a spicy sausage as bacon do not exist where I live).
Topped off with pieces of chicken.
I added a sprinkle of green onion for a bit of extra color.
This was one delicious salad. Enough to feed a crowd.

Bron: Karin Van Coller Minnaar

CAULIFLOWER SUSHI ROLLS – LOW CARB
I love sushi rolls and Korean kimbab rolls. In low carb white rice is off limits. I really missed eating these tasty seaweed delights dipped on soy sauce.
THERE IS ALWAYS A WAY LOW CARBING!
I boiled a whole head of cauliflower in salted water until soft.
Drain the cauliflower well and mash until the texture of rice.
Making the fillings:
Make 3 eggs into an omelette and slice in thin strips.
Slice cucumber in thin strips.
Slice carrots in juliene strips and cook in a bit of butter until soft.
You could use thinly sliced cooked chicken or beef strips, tuna or salmon.
Lay a sheet of seaweed on a flat surface and spread the cauliflower rice onto it, arrange the filling in a line on the cauliflower. Roll up and slice in circles with a sharp edged knife.
Serve with soy sauce for a dipping sauce.

Recipe: Karin Van Coller Minnaar

ZUCCHINI CRISPS – LOW CARB
Slice the zucchini in circles
Place them single layer on parchment paper on a baking tray
Base them with olive oil and flavoring
I used barbecue salt and cayenne pepper
It was too spicy for me, next time I will use paprika for the color
A sprinkle of garlic would be really nice too.

Put in preheated oven on 180ºC until brown and crisp. I turned off the oven and let them sit until they were cooled down. They were so good served with ranch dressing as a dip.

Recipe: Karin Van Coller Minnaar