ES’S ALMOND MILK ARABIC DOUGH WITH BACON BITS AND CHEESE

True to my nature, that is 99.9% of the time, I will use a recipe as a starting point and modify as I go along.
As I wanted to see if this famous Arabic dough will work and can be modified to “Vegan” I decided to use almond milk and omit the milk powder.
As my vegan family members, will unfortunately not be able to share in this batch, I then decided to add some bacon and cheese to the mix as another part of my experiment. You can keep it vegan by omitting the bacon and using vegan cheese if you like.
500 ml (2 cups) warm almond milk
60 ml (4 tablespoons) sugar
30 ml (2 tablespoons) yeast (2 x 8 g packets)
500 ml (2 cups) cake flour
1.25 ml (¼ tsp) salt
Mix together and set aside for 15 minutes to form a nice foam head.

Then add:
125 ml (½ cup) oil
750 ml (3 cups) cake flour
5 ml (1 teaspoon) baking powder (optional, I did add it)
Mix well and knead with dough attachment in stand mixer for 7 minutes. Yeah, for a stand mixer!!!

After 6 minutes kneading, add the following without stopping your mixer:
40 g bacon bits (you can add more if you prefer, unfortunately that’s all I had available)
60 g grated cheddar cheese – or any sharp yellow cheese
100 g grated mozzarella cheese
Continue to knead for the last 1 minute till well mixed.

Oil your hands and prepare shapes as you like.
Let proof/rise for 30 minutes.

Before baking, egg wash dough and sprinkle with sesame or poppy seeds, or dust with flour.
Bake at 180ºC / 350ºF for about 20-25 minutes or baked through and have a nice brown head.

Recipe credit: Gail Haselsteiner
Modified, prepared, tried and tested by: Es Slabs

GEBAKTE SJOKOLADE POEDING SONDER EIERS:
1 koppie koekmeel
¼ teelepel sout
2 teelepel bakpoeier
2 eetlepels kakao
½ koppie suiker
½ koppie melk
2 teelepels vanilla geursel
2 eetlepels gesmelte botter
Meng apart:
½ koppie suiker
2 eetlepel kakao
¼ teelepels sout
Sif droë bestanddele saam.
Voeg suiker by.
Voeg melk, botter en geursel by en meng goed.
(Dit is ‘n baie stywe deeg).
Skep in gesmeerde bakskottel.
Strooi suiker en kakao mengsel droog bo-oor.
Giet 3 koppies kookwater stadig oor en bak @ 180ºC vir 40-50 minute.
NB!! GEBRUIK GROOT BAK, anders gaan dit oor die kant loop.
Dit is nie ‘n baie soet poeding nie, so as jy hom soeter wil he, voeg ‘n  ¾ koppie suiker in beslag in plaas van ½ koppie.
Bron: Bets Lourens se vriendin Elna v d Westhuizen,
Foto: Bets Lourens

ES’S VEGAN CHOCOLATE CAKE WITH VEGAN GANACHE
500 ml cake flour
100 g Rodelle baking cocoa (I love using Rodelle with its rich flavor, and you have a nice dark chocolate cake due to the dark Dutch cocoa)
10 ml baking soda
5 ml baking powder
pinch of salt
450 ml original coconut milk (Silk)
10 ml white vinegar
320 g sugar in the raw – Natural Turbinado Sugar
320 ml VOO (Virgin Olive Oil)
10 ml vanilla extract
Vegan Chocolate Ganache250 g Organic Vegan Chocolate: – I used Green&Blacks Organic Dark Chocolate with 70% Cocoa
150 ml original coconut milk (Silk)
Any fresh berries to decorate (strawberries, raspberry or cherries) or any combination.
Cake:
Preheat the oven to 315°F and line a 9-inch spring form cake tin with baking paper, and grease the sides.
Mix the flour, cocoa, baking soda, baking powder and salt into a bowl. Mix with a hand whisk till smooth and no lumps visible.
In a separate bowl, mix the milk, vinegar, sugar, oil, and vanilla and whisk till sugar dissolved and all combine.
Mix the wet and dry mixture together and by using a hand whisk mix till smooth.
Pour the mixture in your spring form cake tin and bake for 40 minutes or until a cake tester comes out clean. Turn off the oven, and leave for another 5 minutes in the cooling oven.
Place your pan (with the cake) on a wire cooling rack and let it cool down.
After about 10-15 minutes you can open the spring form pan and take out the cake and remove the base of the pan, and leave the cake on a wire rack till cold and ready for decorating.
Ganache:
Cut the chocolate into small pieces. I used a large knife and cut the chocolate slabs into small pieces. Less mess and very easy.
Combine the milk and chocolate in a glass bowl and microwave for 1 minute on high (the time will depend on the wattage of your microwave). Be careful, do not cook the milk and chocolate.
Use a metal spoon and stir till chocolate melted and you have a smooth consistency.
Set aside and let the mixture cool down for an hour or two, till thickened but still pourable.
Pour the cooled and thickened ganache over the cake and let is run down the sides, or spread as you will do with regular frosting.
Decorate with berries and fruit, get creative and enjoy!
Photo and recipe, tried and tested by: Esme Slabbert

FAT FREE YOGURT QUICHE
4 large eggs.
Fat free yogurt (small tub or whatever you have) .
Fill up liquid with fat free milk to 500 ml. (I use a 500ml jug for all these I ingredients)
Mix well. Pour into mixing bowl and add 1 packet white onion soup and one cup grated cheese. This is your Base
Add what you want to this, asparagus, ham, cooked bacon, onion, corn, tuna, salmon,spinach, mushrooms, spring onion etc……
Any combination.
You can use tin asparagus water to add to 500ml liquid….. .
Mix well and bake for 40 minutes at 180 or till done.
Fat free products just recommended for us Fatties.

Source: Robyn Koudstaal

PILCHARDS SHEPARDS PIE
Sny 1 ui, 1 green pepper, 1 yellowpepper en 3 medium wortels fyn. Braai in pan met speserye van eie keuse. Voeg blikkie fyngemaakte Pilchards by en roer.
Sny 2 x murgpampoentjies met aartappel skiller in die lengte
Kook blomkool sag, dreineer en maak mash (voeg knoffel, neut, lemon pepper en bietjie water waarin blomkool gekook het, by)
Pak in lae in bak en bak vir 20min by 180C

GEPLAAS DEUR Maria Liebenberg  – 28 dae eetplan

EIERLOSE GEMMERKOEKIES
Geplaas deur Frieda Greyling
FOOD LOVERS RECIPES
750 ml koekmeel
375 ml suiker
25 ml fyn gemmer
2 ml sout
250 g stork bake (sag)
10 ml koeksoda
50 ml gouestroop
125 ml warm water

Meng meel, suiker, gemmer en sout.
Vryf stork in -mengsel moet soos broodkrummels lyk.
Los koeksoda, stroop in water op.
Meng goed tot sagte deeg.
Bedek en laat rukkie staan.
Rol okkerneut grote en plaas op voorbereide bakplaat.
Druk plat met vurk.
Bak 8 min in oondjie tot goudbruin.
Bak 12 – 15 min in gewone oond.
Laat afkoel – lekker bros!

EIERLOSE MAYONNAISE
2 kp melk (1kp + 1kp)
6 eetl mielieblom
4 eetl olyf olie
2 teel asyn
2 teel suiker
1/2 teel mosterd saad
1/2 teel swart peperpoeier
1/2 teel sout
Metode
Gooi een deel melk in pot. Los maizina ( corn flouer ) op in res van melk. Meng saam. Kook op stadige hitte terwyl jy res van die bestanddele by voeg. Roer aanmekaar om vasbrand en klonte te voorkom.
Bron en Foto: Nicoliende de Waal

EIERLOSE SPONSKOEK
310 ml koekmeelblom
7,5 ml bakpoeier
230 ml botter or margarine
180 ml suiker
310 ml ingedampte melk
7,5 ml vanillageursel

Sif die meel en bakpoeier saam. Klits die margarien en suiker vir 7 minute. Meng die ingedampte melk met die vanilla,en voeg dit stadig by die suikermengsel. Meng die meel lepel-vir-lepel in tot goed gemeng. Skep beslag in ‘n gesmeerde ronde of vierkantige koekpan. Bak teen 180ºC  vir 45 minute of tot ‘n toetspen in die middel van die koek skoon uitkom.
LW: Die koek lewer slegs een koek. Vir ‘n dubbele laagkoek, moet jy die resep verdubbel.
BRON – Sanette Henning

Nataniël se LENSIE DIEET
Ek gebruik die bruinrys-en-lensiemengsel as ‘n basis en varieer dit elke dag met verskillende bestanddele.
Dis vervelig. Maar as jy resultate wil sien, moet jy ly. Dis nie ‘n piekniek of ‘n troue nie.” – Nataniël
Die basis
1 ½ koppie bruinrys
¾ koppie bruin lensies
2 eetlepels sojasous
1 teelepel kerriepoeier
2 eetlepels olyfolie
1 eetlepel bruinsuiker
seesout en varsgemaalde swartpeper
2 tamaties, gekap
1 ui, gekap
Spoel rys en lensies af en gooi saam met 1 eetlepel sojasous en kerrie in kastrol. Geur liggies met seesout. Bedek met water en kook tot gaar. (Gooi bietjies water by soos nodig, sodat jy nie die gaar rys hoef te dreineer nie.En moenie die goed pap kook nie, kou is al oefening wat ons nog kry.)
Roer res van sojasous, suiker, olie, tamatie en ui by warm rys en geur met peper.
Vars kruie soos pietersielie, koljander, grasuie of basiliekruid kan ook bygevoeg word. Soveel soos jy wil.
Roer elke dag iets anders by
Dag 1: 1 groen of rooi soetrissie, gekap (kan gerooster wees)
Dag 2: 2 koppies gaar aspersies of sampioene (nie gebliktes nie!)
Dag 3: 1 blikkie fyn tuna, gedreineer
Dag 4: vars pynappel, in blokkies gekap
Dag 5: 1 koppie geelwortels, in blokkies gekap en gestoom tot net gaar. As jy van ‘n byt hou, kan jy ‘n klein, ontpitte brandrissie fynkap en byroer.
Dag 6: groen groente soos spinasie, brokkoli, kool of preie, gekook of gestoom tot net gaar, maar ferm
Dag 7: 2 koppies fyn gaar hoender (want dis Sondag)
Eet dit warm of koud, net wanneer jy wil, soveel jy wil. Maar leer om na jou lyf te luister, mens eet net wanneer jy honger is.
As jy dors is, drink water of swart tee.
Moenie langer as 2 weke só eet nie.

HOë PROTEIN DIEëT
Indien u hierdie dieët streng volg, behoort u ongeveer 6 – 8 kilogram in 4 weke te verloor.
Die volgende kosse mag geëet word:-
Vleissoorte
Afval, skaapvleis, hoender, spek, eend (enige wilde voëls), vark, beesvleis, tong, kalkoen, lewer, niertjies, wildsvleis, wors (geen bindmiddels), cooked ham, biltong, droë wors.
Vis
Tuna, sardines, stokvis, skelvis, ens.
Suiwel
Botter, margarine, eiers, kaas, room (gebruik in koffie), cremora.
Groente
Avokado (halwe per week), beetblare, sampioene, boontjiespruite, rape, aspersies, eiervrug, pampoen (versoeters), murgpampoen, brusselspruite, tamatie, rubarber, kool, blomkool, spinasie, groenbone, broccoli, uie.
Slaai
Blaarslaai, olywe, komkommer, seldery, radyse, kool, uie, pietersielie, avokadopeer, soetrissie, tamatie, suuruitjies, komkommertjies.
Vloeistowwe
Baie belangrik!!! 2 liter water per dag.
Rooibostee, koffie, tee (room of versoeter soos Canderel)
Sodawater, tab, diet sprite zero, drink-o-pop, whisky.
Kruie, souse en vette/olies
Enige vette en olies
Enige kruie en speserye
Worcestersous en asyn
Mayonaise (Lite)
Baie Belangrik: Kosse wat nie geëet mag word nie:
Vleis:
Geen vleis met vulsels, polonie, weense worsies, bredies, frikkadelle, meeste verpakte koue vleis, skulpvis (slakke, oesters, mossels en kalamari).
Vrugte en Groente:
Geen vrugte. Wortels, beet, ertjies, mielies, grondboontjies of enige bone.
Stysel:
Geen aartappels, brood, volgraan beskuitjies, rys, pap, graankos, mielies, koek, beskuit, enige pasta, pannekoek, meel, maizena, soppoeier, blatjang, tamatiesous, verdikkingsmiddels.
Vloeistowwe:
Geen dieëtkoekdranke, behalwe die genoem in toelaatbare vloeistowwe (geen wyne, bier of shooters). Geen melk en vrugtesappe.
FISH:
Equal 500kj ; Tuna-in-brine *3 table spoons -75g / Sardines-no oil – 1 table spoon- 25g / Hake-snoek-haddock-size of your palm 100g
CHEESE (any matured cheese. The serving size equals 340kj) ; Cottage cheese-2 table spoons / Low fat cheese spread – 1 table spoon / Tussers – size of matchbox / Gouda – size of matchbox / Brie, Camembert – 1 eighth of a round cheese / Feta – half ring / Ricotta – 3 table spoons / Cheddar – size of matchbox / Gouda, grated – 2 table spoons
Salad – 2 CUPS = 420 kj Lettuce, chicory, olives, cucumber, celery, radishes, cabbage, onion, parsley, green pepper, tomatoes and pickles.
VEGETABLES (The serving sizes represent kilojoules values as indicated.) ALL SERVING SIZES ARE FOR RAW MASS. >>>>>>>>
Avocado – quarter(100g) 674 kj
Mushrooms-1 cup-100 kj
Been sprouts – 1 cup-70 kj
Asparagus- 6 – 75 kj
Gem squash – 1 cup – 150 kj
Tomatoe – 1 medium – 80 kj
Spinach – 1 cup – 110 kj
Broccoli – 1 cup – 125 kj
Beetroot leaves – 1 cup – 60 kj
Brinjal – 1 cup – 150 kj
Brussel sprouts – 1 cup – 250 kj
Pumpkin – 1 cup – 150 kj
Cabbage – 1 cup – 125 kj
Cauliflower – 1 cup – 125 kj
green beans – 1 cup – 125 kj
Peanut Butter 1 tablespoon = 300 kj ( works well for low blood sugar)
MEAT: The following serving sizes equals 900 Kilojoules (approximate values) – Raw weight !!! >>>>
BEEF – sirloin – size of your palm 100g / rump-the size of your palm-100g /mince-4 tablespoons-100g
LAMB loin chops-2-3  small / shoulder chops-1 Small / leg chops-1 small
PORK : chops- 1 / Ham – 4 thin slices / Sausage – length of a pen / Turkey – half a drumstick
CHICKEN – small thighs-2 / small drumsticks- 2 / small wings – 3 / large thighs – 1 / breast – half / minced – 3 tablespoons / venision – minced -2 heaped serving spoons 100 g
OTHER : 5 rachers of bacon and 100 g biltong or droëwors all equal 840 kj per serving.