SUIWELVRYE KONDENSMELK

SUIWELVRYE KONDENSMELK
Ek het gelees dat mense wat ‘n suiwel alergie het ook die vlg resep kan gebuik ipv kondensmelk.
40 ml water
80 ml Orley-Whip
160 ml suiker
15 ml mielieblom
200 ml cremora (1 op 3 aangemaak)
Knippie sout
2 ml xanthan
5 ml vanilla geursel
Maak cremora aan en meng die water en Orley-Whip in ‘n mengbak.
Klits mielieblom en suiker, wat vermeng is, by tot ‘n gladde tekstuur verkry is.
Voeg die mengsel by die cremora en klits goed.
Voeg ander bestanddele by en kook vir 1 minuut, voeg vanilla by en laat afkoel.
NS: Skep roomlaag af indien gevorm word na opkoking.

Adéle Van Zyl Filmalter

BRUINPOEDING (SONDER EIERS)

BRUINPOEDING (SONDER EIERS)
Baie baie lekker
DEEG
3 eetlepels botter
3 eetlepels gouestroop
2 teelepels koeksoda
1 koppie melk
3 koppies koekmeel
50 ml asyn
Sout

STROOP
6 koppies water
1 eetlepel gouestroop
2 koppies suiker
1 teelepel botter
1 ¼ teelepels gemmer

Plaas alles in ‘n kastrol en kook vinnig terwyl dit goed geroer word. Hou eenkant totdat die deeg gereed is. Stroop moet kokend wees wanneer gebruik word.

DEEG:
Smelt die botter en stroop saam, laat effens afkoel. Los die koeksoda, en asyn in die melk op en roer by die eerste mengsel. Sif meel en sout saam en voeg by die mengsel. Meng goed. Skep lepelsvol van die deeg in die kokende stroop tot die deeg op is. Laat vinnig kook vir ‘n paar sekondes en dan BAIE STADIG vir 1 uur. Bedien warm saam met lekker vla of roomys.

MEATBALLS

MEATBALLS
1 pound 93% lean ground beef
1 cup uncooked oats (I used the quick cooking kind)
1 egg
1 pkg onion soup mix
Mix and form into 42 one inch balls (about a tablespoon each). Bake at 180 degrees C
for 15 minutes or until no longer pink in the middle.
These are great little meatballs, and they freeze well. Now I don’t feel deprived when I
make spaghetti!
Posted by Cecilia Bedser

BRITSE HARTSTIGTING DIEET

BRITSE HARTSTIGTING DIEET
DAG 1
(ontbyt) halwe pomelo (of ½ koppie pomelosap), 1 sny toast met 2 teelepels grondboontjiebotter
(lunch) ½ koppie tuna of 2 sardientjies, 1 sny toast
(aandete) 2 snye kouevleis (ons eet warm hoender sonder vel), 1 koppie groenbone, ½ koppie beet, ½ koppie vanielje roomys en klein appel
DAG 2
(ontbyt) ½ piesang, 1 sny toast, 1 eier
(lunch) ½ koppie cottage/maaskaas, 5 tuc of provita
(aand) 2 frankfutter, ½ koppie brokkoli, ¼ koppie wortel, ½ piesang, ½ koppie vanilla roomys
DAG 3
(ontbyt) klein appel, 5 tuc of provita, 1 sny cheddar kaas
(lunch) 1 gekookte eier, 1 sny toast
(aand) ½ koppie tuna, ½ koppie beet, ½ koppie blomkool, ½ koppie spanspek, ½ koppie vanilla roomys.

NB: Dieet werk op chemiese afbreek is is bewys jy kan in 3 dae +-4 kg verloor. Slegs sout en peper toegelaat en moet niks uitruil nie. Droë toast met geen smeer. groente kan gevriesde groente wees, tuna in water beter as tuna in olie.
Jy kan tee en koffie saam etes drink, swart sonder suiker.
Ons doen dit Maandag, Dinsdag en Woensdag – dan eet ons normaal Donderdag tot Sondag. Moet net nie oormatig eet nie.
My man het in 2005 45 kg met hierdie dieet verloor. Dis so ‘n gesonde leefwyse as ons ‘n rukkie bv oor Kersfees oorboord gegaan het, verlang ons liggame na die soort van detoks. Probeer dit gerus

Annetjie van Huyssteen

7 DAY DIET WEIGHT LOSS SOUP (WONDER SOUP)

7 DAY DIET WEIGHT LOSS SOUP (WONDER SOUP)
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional) Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

Serve and enjoy!

BRON- Lisa Heidi

KILOJOULE SALAD

elbow pasta
KILOJOULE SALAD
50 g elbow macaroni uncooked
70 g courgettes sliced
100 g broccoli (frozen)
60 g tomato chopped
75 g cold beef chopped
75 ml natural yogurt
7 ml lemon juice
7 ml mixed herbs
2 ml Maggi
Cook the macaroni, drain and leave to cool.
Blanch courgettes and broccoli fot 2 min in fast boiling water, drain
Portion broccoli into small pieces
Toss courgettes, macaroni, tomato,broccoli and beef together
make salad dressing by mixing rest of ingredients together.
Pour dressing over salad and mix. Chill for a few minutes and serve
(1 high vegs, 1 protein and 1/3 dairy)

CHEESE CORN BAKE – WEIGH-LESS

CHEESE CORN BAKE – WEIGH-LESS
(serves 2)
70 g canned whole kernel corn = 1 med veg
4 Melrose slim cheese wedges = 2 dairy
2 eggs beaten = 2 protein
200 ml whole milk = 2 dairy
1 tomato, skinne and choed
40 g onion grated = 1/2 veg
Aromat to taste
Spray ovenproof dish, mix all ingredients together in dish. Bake at 180ºC for 20 min or until set.

TOASTED TUNA AND CHEESE (WEIGH-LESS)

food gesegde
TOASTED TUNA AND CHEESE (WEIGH-LESS)
(SERVE 1)
1 slice WW bread toasted on 1 side -30g
50 g tuna drained
5 teaspoons trim
35 g onions
50 g instant Smash
1 Melrose slim Cheese Wedge – sliced
Salt en Pepper to taste

Crumble Tuna, trim, onions and seasoning – mix well
Place on untoasted side of the bread and spread well
Top with smash and the sliced cheese.
Grill until cheese is melted and bubbly
Serve hot – this recipe uses a little of almost every food group and is a great time saver.
Replace : 1 bread, 1 Proteien, 1 fat, ½ Med veg, ½ Dairy)
Posted by Rina Kleinhans

EASY CHEESE LASAGNA

EASY CHEESE LASAGNA
1 jar 226 g spaghetti sauce (look for a lower-calorie/lower fat one, I like to use a spicy
spaghetti sauce because otherwise the lasagna tastes bland to me)
6 uncooked lasagna noodles
1 x 425 g container of fat free ricotta cheese (I use ff cottage cheese)
1 – 2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini
226 g shredded low-fat mozzarella cheese

Preheat over to 190ºC. Spray a 28 x 18 cm dish with cooking spray.
Spread 1/3 of the sauce on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with
another 1/3 of the sauce, all of the ricotta cheese, the vegetables and 1/2 of the
mozzarella cheese. Lay the next 3 noodles on top. Spread the remaining sauce over the
noodles.
Some people drizzle 1/4 – 1/2 cup of water around the edges, though I
don’t.
Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender.
Take the foil off and sprinkle remaining mozzarella cheese on top and bake uncovered for 5 minutes.
Let it stand 5 minutes before cutting. 6 servings, approx. 6 points each.
Tips – It’s important to put the foil on the pan tightly because it’s the steam that cooks the
noodles. If you remove the foil but find the noodles aren’t completely cooked (poke
them with a knife), use a spoon to push the noodles back down under the sauce.
Recover the pan with the foil and return to the oven for another 10 – 15 minutes. If you
take the foil off and the lasagna looks “soupy”, remove the foil and return the pan to the
oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and
finish baking.
Posted by Cecilia Bedser

CHICKEN PICCATTA

CHICKEN PICCATTA
12 oz chicken breasts
1 teaspoon minced garlic
¼ cup lemon juice
¼ cup cake flour
2 tablespoons olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring
constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side.
Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35
minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

If you have never tried capers this is a great way to start. They add a nice
spiciness to the sauce.

Posted by Cecilia Bedser