Diabetic Recipes

Sjokolade koek uit- volgehoue dieet boek no 2.

Bestandele:

200g patat geskil en in blokkies gesny
5ml koeksoda
60ml canola of macadamiaolie
125 ml kookwater
100ml kakaopoeier
375ml koekmeel,gesif
1ml sout
20ml bakpoeier
125 hawersemels
2 eiers
2 eierwitte
250ml sugalite
5ml vanielje
125 ml laevetkarringmelk of gewone jogurt
1 groot appel geskil en gerasper
30ml lae gi-appelkooskonfyt.(Dis om koek te plak)

Metode

Kook patat tot sag en druk fyn voeg koeksoda by warm fyn patat laat staan tot dit skuim.
Plaas olie en kookwater in kastrol op stoof en sit kakao poeier by. Roer tot opgelos en verhit tot kookpunt. Plaas in yskas tot afgekoel.
Sif meel, sout en bakpoeier in ander bak. Voeg die hawersemels by en meng ‘n paar keer met opligbeweging met lepel om te belug.
Klits die eiers en eierwitte 2min lank met elektriese klitser in groot mengbak. Voeg suiker in 2 hoeveelhede by, klop 1 min lank na elke byvoeging.
Haal kakao en olie mensel uit die yskas en roer die vanieljegeursel, jogurt\karringmelk, appel en patatmengsel by.
Voeg ‘n derde van hierdie mengsel om die beurt met die meelmengsel by die eiermengsel. Vou liggies in na elke byvoeging tot deeglik gemeng,sorg dat kakaomengsel nie ondertoe sink nie.
Giet beslag in 2 panne wat goed bespuit is. Versprei beslag na kante toe om te voorkom dat die koek te hoog rys in die middel terwyl dit bak. Bak 30 tot 40 min by 180•
Versiersel.
90ml sugalite
25ml kakaopoeier
200-250g vetvrye of laevetmaaskaas
5ml rumgeursel
Sif droog sAam by maaskaas en voeg rumgeursel by. Moenie te veel meng.
Plak die 2 koeke opmekaar met die appelkooskonfyt en smeer versiersel bo-oor.

Suikervrye Sjokolade koek

Posted by Admin@friKos

100 g bruismeel

2 eetl kakoa

100 g lae vet margarien

2 eiers

klein bietjie afgeroomde melk

50 g suikerplaasvervanger

Verhit die oond tot 180°C. Plaas al die bestanddele in `n bak en meng tot `n gladde beslag. Skep lepels vol van die beslag in elke gaatjie van `n kolwyntjie pannetjie. Bak in die oond vir 15 tot 20 minute. Laat heeltemal afkoel. Geniet. Vir gewone koek kan die kakao uitgelaat word.

Diabetic milktart
Ingredients:
Crust: 45g soft lite margarine
10ml canola oil
15ml SUGAlite*
1ml vanilla essence
1 egg
250ml bran-rich self-raising flour
Filling: 25ml cake flour
25ml cornflour
15ml custard powder
650ml low-fat milk
2 eggs, separated
50ml SUGAlite*
5ml vanilla essence
Ground cinnamon
Yields 12 slices
CRUST: Cream margarine, oil, sweetener and essence.
Add the egg and mix.
Stir in the flour to form a dough.
Press pastry into a 23cm pie plate.
Prick the base with a fork. Bake at 180ºC for 12-15 minutes until golden brown.
Remove from oven and cool.
FILLING: Mix flour, cornflour and custard powder with a little milk until smooth.
Heat the remaining milk to boiling point.
Stir the flour paste a little at a time into the boiling milk.
Cook, stirring, until mixture thickens.
Beat egg yolks and add to hot sauce.
Cook another minute, stirring constantly.
Stir in sweetener and essence.
Beat egg whites until stiff, fold into cooked mixture.
Pour into cooked crust and level the surface.
Sprinkle with cinnamon.
Cool completely.
1 slice = ½ starch + 1 fat + 100ml low-fat milk
Recipe from: South African Cookbook for Diabetes 1 by Hilda Lategan

Milktart
Ingredients
Base: (Makes enough dough for 3 bases)
100g Low Fat Margarine
1 Large Egg
500ml (2 cups) Cake Flour
125ml (85g) Sugalite®
Pinch of Salt

Filling:
500ml (2 cups) Fat Free Milk
2.5ml (1/2 t) Vanilla Essence
10ml (2t) Low Fat Margarine
2.5ml (1/2 t) Salt
125ml (85g) Sugalite®
62ml (1/4 cup) Cake Flour
1 Large Egg
1 Large Egg White
Ground Cinnamon, for sprinkling

Method

Base:
1. Cream margarine until light and fluffy, add the egg and beat well.
2. Sift the cake flour, Sugalite® and salt into the dry ingredients and mix to form a firm dough. Rest the dough for 30 minutes before using.
3. Press a third of the dough into a greased pie dish and bake blind in a preheated oven at 200ºC for 10 minutes until golden brown. The left-over pastry can be stored in a sealed container in the fridge for a week.
Filling:
1. Heat the milk, margarine and vanilla essence together in a pot.
2. Mix the salt, Sugalite®, cake flour and egg yolk together.
3. Add a little of the heated milk to the egg mixture and then add it to the rest of the milk. Bring to the boil, stirring constantly. Beat egg whites until stiff, not dry and fold into egg and milk mixture.
4. Pour it into the baked pastry case and leave to cool. When the milk tart is set sprinkle with cinnamon, cut into slices and serve.
Serves 8.

Recommend: 1 Slice per serving.

Annette Breytenbach
Diabetic chocolate chip cupcakes

4 tsp liquid sweetener
1/3 c butter
1 egg, beaten
2 tsp vanilla
½ c water
1¼ c flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ c semi-sweet chips
¼ c chopped nuts

Combine sweetener, butter, egg and vanilla. Beat 2 minutes on high. Add water and dry ingredients except chips and nuts. Blend well. Stir in nuts and chips. Fill paper lined muffin pan about 2/3 full. Bake at 190 degrees C about 30 minutes or until light golden brown.
Basiese vanielje-kaaskoek
Genoeg vir 10
Bestanddele:
200 g fyn amandels
45 ml kanola-olie
1 eierwit
450 g ricotta-kaas
450 g gladde laevet-maaskaas
40 g koekmeel
4 eiers
20 g suikerplaasvervanger (Canderel Yellow)Metode:
Verhit oond tot 180 ºC. Meng amandels, olie en eierwit saam tot gladde mengsel. Voer losboompan van 30 cm uit met bakpapier en spuit goed met kleefwerende kossproei. Skep amandelmengsel onder in pan en druk stewig vas met lepel se agterkant. Bak dié kors 8 – 10 minute of tot goudbruin. Haal uit oond en verlaag temperatuur tot 140 ºC. Plaas res van bestanddele in voedselverwerker en verpulp by hoë spoed tot gladde mengsel. Skep die vulsel in die voorbereide amandelkors en smeer gelyk. Plaas losboompan in ’n oondpan en vul die oondpan met kookwater tot op die hoogte van die vulsel in die losboompan. Plaas in warm oond en bak sowat 3 uur of tot gestol soos jellie. Verwyder uit oond en laat afkoel tot louwarm. Plaas in yskas en verkoel tot gestol. Verwyder ring en sit voor.

Dankie aan : Sarie Tydskrif

Diabetic chocolate chip cupcakes

4 tsp liquid sweetener
1/3 c butter
1 egg, beaten
2 tsp vanilla
½ c water
1¼ c flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ c semi-sweet chips
¼ c chopped nuts

Combine sweetener, butter, egg and vanilla. Beat 2 minutes on high. Add water and dry ingredients except chips and nuts. Blend well. Stir in nuts and chips. Fill paper lined muffin pan about 2/3 full. Bake at 190 degrees C about 30 minutes or until light golden brown.

Karringmelk Beskuit
1½kg bruismeel
8teel vloeibare Natreen Versoetter
2 eiers – geklits
500ml karringmelk
250ml melk
5ml sout
500g Stork Bake Margarine.
Smelt die botter en roer Natreen in, Voeg karringmelk en vars melk by. Voeg eiers en sout by. meng alles goed. Voeg bruismeel by en meng. Dis ‘n stywe deeg. Deel deeg in twee en ruk in ‘n rolkoekpan of oondbakpan Bak teen 180ºC vir 30-40min. Droog oornag uit in ‘n oond van 50ºC. Ek sny die deeg in vingers voor ek dit bak, dan breek dit makliker

Volkoringbeskuit vir diabete

250 gr Margarien
375 ml Laevet Karringmelk
125 ml Semels
800 ml Volkoringmeel
125 ml All-Bran Vlokkies
125 ml Koekmeelblom
25 ml Bakpoeier
5 ml Sout
90 ml Fruktose

Metode:
Smelt margarine en voeg di karringmelk by.
Meng die droё bestanddele.
Roer melkmengsel by die droё bestanddele.
Meng om ‘n sagte deeg te vorm.
Skep in 2 gesmeerde 1 liter broodpanne.
Maak gelyk.
Bak teen 180° C vir 50 minute.
Laat afkoel.
Sny in beskuite.
Droog teen 80° C vir 8 uur of in lou aand.
Lewer ongeveer 50 beskuite.
(Lekker resepte vir die jongergeslag)

Hoender-Voupakkies (Sarie Resepte)

Aandete binne 30 minute

25 minute

(4 porsies)

Bestandele:

30 ml olyfolie
60 ml botter
2 knoffelhuisies, gekap
4 hoenderborsies, in repies gesny
sout en varsgemaalde swartpeper
250 ml Griekse jogurt
handvol koljander, gekap
4 voupakkies (wraps)
2 tamaties, in skywe gesny
halwe komkommer, in stokkies gesny
Verhit olyfolie en botter in ‘n mediumgroot pot. Voeg knoffel by en braai stadig tot goudbruin. Voeg hoenderrepies by en braai vir sowat 8 – 10 minute of tot goudbruin en gaar. Geur goed met sout en swartpeper. Meng jogurt en koljander. Rooster voupakkies in ‘n warm pan tot sag. Smeer kruiejogurt op en verdeel tamaties en komkommer tussen elkeen. Sit hoender op en vou toe. Sit warm voor.

Herderspastei

Aandete binne 30 minute (SARIE RESEPTE)

Gereed en op die tafel in 30 minute!(4 porsies)

Bestandele:

45 ml olyfolie
1 ui, fyngekap
2 knoffelhuisies, gekap
500 g maalvleis
1 x 410 g-blik tamaties
45 ml origanum, gekap
45 ml pietersielie, gekap
250 g bevrore gemengde groente
sout en varsgemaalde swartpeper
4 aartappels, gekook tot sag en fyngedruk
1 eier, geklits

Metode:

Verhit oond tot 200 ˚C. Verhit olyfolie in ‘n mediumgroot pot. Plaas ui en knoffel in pot en braai stadig vir sowat 5 minute tot ui begin verkleur. Voeg maalvleis by en roerbraai vir 8 – 10 minute. Voeg tamaties en kruie by en verlaag hitte. Laat stadig prut vir 10 minute. Voeg gemengde groente by en geur goed met sout en swartpeper. Verdeel mengsel tussen 4 oondvaste bakkies of een groot bak. Skep fyn aartappels bo-op en verf met geklitste eier. Bak vir 5 – 10 minute of tot goudbruin. Sit warm voor.

Bobotie vir diabete

Hilda Lategan (SARIE RESEPTE)

Bestandele:

10 ml olyfolie
1 middelslag-ui, gekap
1 kg gemaalde, maer beesvleis
5 ml gemaalde gemmer
15 ml matige kerriepoeier
7 ml borrie
1 ml witpeper
7 ml sout
60 ml (70 g) diabetiese appelkooskonfyt
30 ml asyn
15 ml Worcestersous
2 dik snye bruinbrood
4 suurlemoen- of lourierblare
2 middelslag-eiers, geklits
125 ml laevetmelk

Metode:

Verhit oond tot 180 °C. Verhit die olie en roerbraai die ui tot dit deurskynend is. Voeg die maalvleis by en roerbraai tot die vleis verkleur. Roer al die speserye, sout, konfyt, asyn en Worcestersous by die gebraaide vleis. Week die brood in water en druk dan die water uit. Krummel die brood en voeg by vleismengsel. Roer om te meng. Skep die vleismengsel in ’n gesmeerde oondskottel en maak gelyk. Skeur die suurlemoenblare in die lengte deur of breek die lourierblare middeldeur en steek dit in die vleismengsel. Klits die eiers en melk saam en giet oor die vleis. Bak 35 – 40 minute tot die eiervla gestol is. Sit warm voor saam met geelrys, geelwortels met lemoensous en gewone gekookte groenboontjies.

Uit: Suid-Afrikaanse kookboek vir diabetes en insulien-weerstandigheid 1, Hilda Lategan, Tafelberg Uitgewers, 2009

Spesery Karringmelk Poeding

(SARIE RESETPE)

Vir ons diabeet vriende Met hierdie poeding het ek grootgeword en ek sal dit nou nog elke aand kan eet. Tradisioneel is dit met ingelegde vye of goue stroop voorgesit, maar my stropie is net so lekker.(8 – 10 porsies)

Bestandele:

3 eiergele
250 ml suikerplaasvervanger
2,5 ml sout
15 ml laevet-margarien, gesmelt
1 liter karringmelk
250 ml volgraan-bruismeel
5 eierwitte
5 ml vanielje-ekstrak met sade

Stroop

125 ml suikerplaasvervanger
250 ml water
2 kaneelstokkies
1 vanieljepeul
1 naeltjie

Metode:

Verhit oond tot 180 °C. Spuit ’n oondvaste bak goed met kleefwerende kossproei. Klits eiergele, suikerplaasvervanger en sout goed saam. Klits margarien by. Klits karringmelk en bruismeel beurtelings by die eiergeelmengsel. Klits die eierwitte tot styf en vou dit by die karringmelkmengsel in. Roer die vanielje-ekstrak by. Giet in die voorbereide bak en bak sowat 40 minute tot gestol en bruin.

Stroop

Kook al die bestanddele saam tot helfte van volume oorbly. Gooi warm stroop oor poeding sodra dit uit die oond kom. Sit voor met diabetiese roomys of laevet-vla.

Leipoldt se Soetpatats (langer manier)
(SARIE RESEPTE)
Ek het klein patats gebruik, want Leipoldt sê jy moet die patats heel hou.(4 – 6 porsies)

Bestandele:

1 kg klein patats
100 g botter
200 g suiker
1 heel kaneelstok
sout na smaak

Metode:

Skil die patats (en as hulle groot is, sny in groot stukke). Smelt die botter in ’n groot kastrol. Voeg die suiker by en hou aan roer tot die suiker gesmelt is. Kook die botter-suikermengsel tot ’n ligte karamel. Voeg die patats by en meng goed met die karamel. (Die karamel sal effens hard word wanneer jy die patats byvoeg, maar die vog in die patats sal dit weer loperig maak.) Voeg die kaneelstokkie by en geur met ’n bietjie sout. Stel jou stoofplaat op ’n lae hitte en sit ’n deksel op die kastrol. Moenie die patats roer nie, want dit kan uitmekaar val en jy wil dit heel hou. Skud so elke nou en dan die kastrol sodat die patats bedek word met die karamel. Kook die patats tot sag, maar moenie té lank kook nie – dit sal dan soos ’n moes word.

Rooibostee Koek  vir Diabete

(SARIE RESEPTE)

Dis ’n heerlike klamkoek en veral lekker by middagkoffie. Indien jy diabetiese witsjokolade in die hande kan kry, is dit veral lekker as jy 100 g sjokolade smelt saam met 100 ml gewone jogurt. Vervang dan die bolaag hiermee.

Bestandele:

125 ml sterk rooibostee, gekook met 1 kaneelstokkie
125 ml sultanas
50 g laevet-margarien
180 ml suikerplaasvervanger
3 eiers
140 g (250 ml) koekmeel
140 g (250 ml) volkoringmeel (nutty wheat)
10 ml bakpoeier
knippie sout
2 ml kaneel
50 ml karringmelk
75 ml appelsous
skil van 1 suurlemoen
Sous

300 ml sterk rooibostee, gekook met 1 kaneelstokkie
45 ml suurlemoensap
125 ml suikerplaasvervanger
Bolaag

250 ml laevet-maaskaas
suikerplaasvervanger na smaak
5 ml vanieljegeursel

Metode:

Verhit oond tot 180 ºC. Spuit ’n ringkoekpan van 24 cm deursnee met kleefwerende kossproei. Gooi die warm tee oor die sultanas en laat staan tot benodig. Room margarien en suikerplaasvervanger tot liggeel. Klits eiers een vir een by. Sif koekmeel, volkoringmeel, bakpoeier, sout en kaneel saam. Roer die meel- en tee-mengsel beurtelings by die margarienmengsel tot ’n sagte beslag vorm. Roer die karringmelk, appelsous en suurlemoenskil by. Skep beslag in voorbereide pan. Bak vir 40 minute tot gaar. Gooi die warm stroop bo-oor die koek.
Stroop Kook tee saam met die suurlemoensap en suikerplaasvervanger. Kook ongeveer 3 minute. Bo-laag Meng al die bestanddele en skep oor die afgekoelde koek.

KOMMENTAAR Die koek moet verkieslik in 20 stukkies gesny word. Die GI van die rooibostee-koek is nie heeltemal so laag nie.

Hilda Lategan
Gesondheids- of diabetiese beskuit

1 kg bruismeel
10 ml bakpoeier
5 ml sout
4 x 250 ml semels
125 ml klapper
125 ml rosyne of sultanas
500 g margarien
500 ml karringmelk
3 ekstra groot of 4 klein eiers
20 sacharienpilletjies of 4? teelepels
natreenversoeter
30 ml bruinsuiker

Stel die oond op 180°C. Smeer twee rolkoekpanne 40 x 30 cm of een broodpan.
Sif die bruismeel, bakpoeier en sout saam. Voeg die semels, klapper en sultanas by en meng. Vryf die botter of margarien met die vingerpunte in die meelmengsel in. Klits die res van die bestanddele saam, voeg by droë bestanddele en meng. Skep in voorbereide pan(ne). Smeer gelyk met spaan. Indien rolkoekpanne gebruik word: Doop die spaan in ‘n bietjie water en sny die deeg in vierkante of langwerpig.
Bak sowat 30 – 45 minute tot gaar. Laat afkoel op draadrak. Breek los deur met ‘n vurk op snymerke te steek en droog in ‘n koel oond.
Lewer sowat 60 beskuitvingers

Suikervrye piesangbrood – Diabeet

Labels: Resepte: Diabetiese Geregte
Maak: 1 brood
Baktyd: 1 uur
Oondtemperatuur: 180 °C

Jy benodig
3 ryp piesangs, fyngedruk (sowat 300 ml)
3 ml koeksoda
125 ml kookwater
50 ml gesmelte botter
100 ml xylitol (‘n natuurlike versoeter)
2 groot eiers, geskei
125 ml laevetmelk
5 ml vanieljegeursel
310 ml (170 g) koekmeel
5 ml bakpoeier
2 ml fyn neutmuskaat
100 g hawermout
50 ml grofgekapte pekanneute

So maak jy
1 Roer die koeksoda en kookwater by die piesangpuree. Laat dit afkoel.
2 Klop die gesmelte botter, xylitol, eiergele, melk en vanieljegeursel saam. Roer dit by die puree.
3 Sif die meel, bakpoeier, neutmuskaat en ‘n knypie sout saam. Roer die hawermout en neute daarby. Roer die pureemengsel by die droë bestanddele in. Klop die eierwitte styf en vou dit in die beslag in. Skep dit in ‘n gesmeerde en gevoerde broodpan. Bak dit in ‘n warm oond vir ‘n uur of totdat ‘n toetspen skoon uitkom.

Hierdie resep was in Idees Tydskrif

Lemoenkoekie

Dié koekies het ‘n skontekstuur en herinner aan outydse rotskoekies, maar in plaas van speserye is hulle met lemoen gegeur. Eet die koekies binne twee dae.
Sap en fyngerasperde skil van 1 lemoen
125 ml laevet-margarien
30 ml kunsmatige versoeter
1 eier
500 ml koekmeelblom
2 ml bakpoeier
2 ml koeksoda
1 ml sout
125 ml karringmelk
Voorverhit die oond tot 190 °C en smeer ‘n paar bakplate. Verroom die margarien en versoeter tot lig en voeg die eier, lemoensap en -skil by. Klits goed. Sif die meel, bakpoeier, koeksoda en sout saam en roer dit om die beurt met die karringmelk by die droë bestanddele in. Skep teelepelsvol op die bakplate (laat genoeg spasie tussen elkeen, want die koekies sprei) en bak vir 10-12 minute tot liggoudbruin. Laat effens afkoel op die bakplate en pak dan versigtig op draadrakke. Wanneer afgekoel, bêre in lugdigte houers.

Diabetiese “peanut butter” koekie

1 kop meel
1/2 kop “creamy peanut butter”
1 eier
1 teel. vanilla
1/4 teel. sout
1 1/2 teel. bakpoeier
1/2 kop water
1 eetl. “liquid sweetener”
1/2 kop slaai olie

Meng alles saam in ‘n groot mengbak.Maak dit balle en sit op ‘n voor af gespreide oondplaat.
Bak teen 180 grade vir ongeveer 12-15 min

Denise Afonso
3 DIABETIC FUDGE RECIPES:
Recipe #1
Ingredients
1 env. gelatin
¾ tsp liquid sweetener
½ cup milk powder
¼ cup water
¼ cup chopped nuts
1/8 tsp cinnamon
1 sq unsweetened chocolate
½ tsp vanilla
¼ cup water
Preparation
Dissolve gelatin in a cup of water and stir for about 5 minutes. In a saucepan, melt chocolate along with liquid sweetener and cinnamon.
The cup of water and milk powder should be added gently to the chocolate mixture. Add gelatin to this mixture. Keep stirring continuously, until gelatin is completely dissolved.
Then, the pan should be removed from heat. Add vanilla to this mixture and allow it to cool down. Add nuts, when the mixture starts to thicken. Transfer the mixture into a cooling pan. When it becomes firm, cut into small squares.

Recipe #2
Ingredients
¼ cup margarine
24 packets Equal sugar substitute
8 ounces reduced-fat cream cheese, softened
2 oz unsweetened chocolate
1 teaspoon vanilla extract
½ cup chopped walnuts
Preparation
Lightly grease a pan with non-stick spray. Place margarine in a saucepan and melt it over low heat. Add chocolate to it and stir, until the chocolate melts. Remove the pan from heat and add vanilla and sweetener to it.
Mix the cream cheese and the chocolate mixture together. Beat it well, until it becomes smooth. Then add walnuts.
Spread the mixture in the greased pan and refrigerate it, until it becomes firm.

Recipe #3
Ingredients
1 cup 2 percent milk
½ cup sweetener equal to ½ cup sugar
1 cup water
5 tbsp unflavored gelatin
¾ cup unsweetened cocoa powder
1 tsp brandy extract
Preparation
In a small saucepan, mix together milk and cocoa powder and whisk, until cocoa powder is completely dissolved in milk. Make sure that there are no lumps of cocoa. Heat this mixture over medium heat for about 5 minutes, until it becomes thick.
In another saucepan, add gelatin into the water and mix it well. Allow it to stand for about 5 minutes. Heat this mixture over low heat, until gelatin is completely dissolved.
Pour gelatin into the milk and cocoa mixture. Then, add sweetener and brandy extract. Keep stirring continuously. Remove from heat and pour the mixture into a greased pan. Refrigerate the mixture, until it becomes firm and then, cut it into squares.
A diabetic person can satisfy his/her fondness for sweets, control blood sugar levels and maintain healthy weight with these fudge recipes.

Paasbolletjies vir diabete en mense wat suiker moet uitsny

(SARIE RESEPTE)

Die donkersjokolade maak die bolletjies spesiaal. ’n Bietjie strooisuiker word in die resep gebruik, want gis het altyd suiker nodig as voedsel – met suikerplaasvervanger rys dit glad nie so lekker nie. Hier is min suiker in, en ek gebruik wel suikervrye appelkooskonfyt.Eet die bolletjies sodra hulle uit die oond kom. Ná ’n dag of so begin hulle droog word. Hulle vries goed, of gebruik hulle in die broodpoeding.

(18 Bolletjies)

Bestandele:

500 ml koekmeel
500 ml volkoringmeel
60 ml strooisuiker
2 x 10 g kitsgis
7 ml sout
5 ml gemengde speserye
5 ml kaneel
60 g laevet-margarien, in blokkies gesny
180 ml sultanas of rosyne
375 ml vetvrye melk, warm
1 eier
100 g 70%-donkersjokolade, in stukkies gebreek

Meelpasta vir kruise

60 ml meel
10 ml suikerplaasvervanger
50 ml water

Glasuursel

60 – 100 ml suikervrye appelkooskonfyt, verhit en deur ’n sif gedruk
Verhit oond tot 190 °C.

Meng meel, strooisuiker, gis, sout en speserye. Vryf margarien in by mengsel tot dit soos droë broodkrummels lyk. Roer die rosyne of sultanas by.

Meng melk met die eier en voeg by die mengsel. Meng tot ’n klewerige deeg vorm.

Knie ongeveer 10 minute. Bedek en laat rys op ’n warm, droë plek tot dubbel in volume – ongeveer 30 minute.

Knie deeg af op ’n meelbestrooide oppervlak. Verdeel deeg in 18 porsies en rol in bolletjies.

Verdeel sjokolade en vou dit toe in die bolletjies. Plaas op ’n bakplaat wat óf met teflonpapier oorgetrek is óf met bakpapier wat met kleefwerende kossproei gespuit is.

Laat die bolletjies rys vir ongeveer 20 minute.

Kruise

Maak intussen die meelpasta vir die kruise.

Meng die meel, suikerplaasvervanger en water tot ’n pasta. Plaas in ’n deurskynende plastieksakkie. Sny ’n klein gaatjie in die punt van die sakkie.

Spuit kruise met die pasta op die bolletjies sodra dit klaar gerys het. Plaas in voorbereide oond en bak vir ongeveer 20 minute tot gaar. Smeer glasuursel oor sodra bolletjies uit oond kom.

Die bolletjies is net so lekker sonder die sjokolade.

Gebruik altyd die beste gehalte sjokolade wat jy kan kry, bv. Lindt se 70%-donkersjokolade.

Lindt Chocolate Fondant

3 tbsp melted Butter
2 tbsp Coco powder for dusting
100 g Lindt dark Chocolate
100 g Butter cut into small pieces
2/3 cup Caster Sugar
2 eggs
2 egg yolks
2/3 cup Flour

Coat 4 chilled ramekins with the melted butter.
Once the melted butter has set dust with coco powder.
Melt the chocolate and butter over low simmering water.
Beat caster sugar, eggs, egg yolks and butter into a light yellow consistency.
Sift the flour into the mixture, keep on beating.
Gradually add the melted chocolate into the batter, not all at once.
You should have a rich creamy mixture by now.
Divide the mixture into the 4 ramekins.

Bake at 200℃ for 12 minutes.

Serve with caramel sauce, cream or ice cream.

Wonderful way to end any dinner!

Simple Coleslaw

Ingredients:

2 cups shredded cabbage
1 onion (shredded)
1 cup mayonaise
1/2 teaspoon ground pepper
salt to taste

Method:

Mix all the ingredients, Chill it and use as a side dish or an appetizer.

If mayonaise is not available you can make with vinegar version:
shredded cabbage
white vinegar
Sugar
Salt and pepper

Broccoli Chicken

Easy meals for Busy people

500 g Chicken Breasts
1 cup Chicken Stock
1 Broccoli head cooked
1 small bunch Thyme
1tbs Paprika
2 tsp Mustard
1tbs Lemon juice
2 tbs Oil
1 Onion chopped
2 cups Sliced Mushrooms
1/2 packet of cooked Penne Pasta
1 tin cream of Mushroom Soup
1 tin Asparagus Soup
1 cup Mayonaise
1 cup grated Cheddar Cheese

Method

Preheat the oven 180℃

Simmer the chicken breast in chicken stock until cooked. Cut the chicken into small pieces.
Fry the mushrooms and onions until soft.
Add all the ingredients together except for the cheese.
Sprinkle the cheese over the top and bake for 45 minutes at 180℃

This dish is healthy and simply delicious

Homemade Spinach Wraps (Tortillas)

Ingredients
750 ml wholewheat or bread or cake flour
10 ml baking powder
5 ml salt
125 ml spinach - cooked, chopped and thoroughly drained
75 ml softened butter - or coconut oil
160 - 250 ml water - divided

Method
Add flour, spinach, baking powder and salt to a food processor.
Pulse to finely chop the spinach and combine ingredients.

Add butter/coconut oil and pulse to combine, scrapping down the bowl to incorporate all ingredients.

Add 160 ml water in a slow steady stream to the ingredients to form a ball.
Add additional water 1 tablespoon at a time until the dough comes together.

Knead for a short while - (less than a minute) until the dough is tacky - if the dough is too sticky add some more flour.

Transfer the dough to a lightly floured surface - divide into 8 equal pieces and cover with a towel - rest for 10 minutes.

Heat a large pan over medium heat and working one ball at a time flatten to a disc shape. Flour lightly, and roll very thin - to about 25 cm

Gently transfer disc to the heated pan and cook for about 20 - 30 seconds, until bubbles form and are slightly browned - do not overcook or the wraps will become stiff.

Transfer cooked wraps to a plate and cover with a damp towel.

Continue with remaining wraps, stacking each one on top of the other - the steam and heat will assist in keeping the wraps soft and pliable.

You can refrigerate them for about 3 days or freeze,
To soften - zap them in the microwave for 15 - 20 seconds.

Incredibly Moist Carrot Cake

Ingredients
For the Carrot Cake -
500 ml (2 cups) cake flour
10 ml (2 tsp) bicarbonate of soda
5 ml (1 tsp) salt
8 ml (1 1/2 tsp) ground cinnamon
300 ml vegetable oil
250 ml (1 cup) white sugar
250 ml (1 cup) lightly packed brown sugar
5 ml (1 tsp) vanilla extract
4 large eggs
300g (3 cups) grated peeled carrots- (5 to 6 medium carrots)
100g (1 cup) coarsely chopped pecans or walnuts
125 ml (1/2 cup) raisins - optional

For the Cream Cheese Icing -
250g cream cheese - at room temperature
1 1/4 cups icing sugar
80 ml (1/3 cup) cream
125 ml (1/2 cup) coarsely chopped pecans/walnuts - to top cake

Method
Preheat the oven to 180º C.
Grease two 22 cm x 5 cm cake pans and line the bottom with parchment paper then grease the top of the paper.
Or, grease and flour the bottom and sides of both pans.

Prepare Cake Batter -
In a medium bowl, whisk flour, bicarbonate of soda, salt and the cinnamon until well blended.

In a separate bowl, whisk the oil, sugars and vanilla.

Whisk in eggs, one at a time.

Switch to a large rubber spatula.

Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.

Stir in the carrots, nuts and raisins, if using them.

Divide the batter between the prepared cake pans.

Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean; 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

Make Cream Cheese Icing -
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

Beat in the icing sugar, a 1/4 cup at a time until fluffy.
Pour in cream and beat on medium speed for 1 minute.

Chill covered until ready to ice cake.

Ice Cake -
When the cake layers are completely cool, ice the top of one cake layer, place the other cake layer on top.
Decoratively swirl the top of the cake with remaining  icing leaving the sides uniced.
Scatter nuts on top.

Preparing the Cake Pans: Even though it is a bit time consuming, don't skimp on prepping the pans. It's never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).

How to Make Carrot Cake Cupcakes:
For cupcakes, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the centre of one comes out clean).
Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack.

Yield: 1 x 22 cm double layer cake or 24 cupcakes

Grilled Cheese & Tomato Soup Bake

Ingredients
100g cream cheese
1-2 teaspoons dried basil - divided
12 slices Italian, sourdough or rye bread - cut 1 cm thick
6 slices mozzarella cheese
6 Tablespoons butter- softened
125 ml (1/2 cup) tomato paste (not sauce - the concentrated stuff)
1-2 garlic cloves - minced
salt and pepper - to taste
2 cups milk
2 large eggs
1 cup grated cheese - cheddar, mozzarella

Method
Preheat oven to 180° C.

In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices.

Top with mozzarella cheese and remaining bread.

Spread outsides of sandwiches with butter.

Arrange in a greased 30 x 20 cm baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil.
Cook and stir over medium heat 1 minute.
Gradually whisk in milk and bring to a boil.

Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently.
Remove from heat.

Whisk eggs in a large bowl.

Gradually whisk in a third of the milk mixture.

Stir in remaining milk mixture; pour over sandwiches.
Sprinkle with cheese blend.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted.

Let stand 10 minutes before serving.

Quick Garash Cake

Preparation30 minutes
Cooking30 minutes
Тotal60 minutes
Portions14

Ingredients

powdered sugar - 1 1/5 cups (300 g)
butter - 9 oz (250 g), soft
chocolate - 1.5 oz (50 g)
cocoa - 2 tablespoons
walnuts - 3 cups, ground
eggs - 7
almonds - roasted

Cook
Be the first to cook this recipe
Preparation

Beat the butter with the powdered sugar and add the egg yolks one at a time while stirring. Add the cocoa, mix and set aside half of this mixture for the cream. To the other half add the ground walnuts and then gently stir in the beaten to snow egg whites.

Pour the mixture into a greased and floured tray and bake in a moderate oven for about 30 minutes. Remove the cake, leave it to cool and divide it into several layers - you decide how many.

Bind the layers with the cream, coat the cake with it and decorate with grated chocolate and chopped almonds.

Beef Steak Pot

This hearty meal is just the thing for a cold winter’s night.
Serves: 4 – 6
Preparation: 10 min
Cooking: 40 min

    45 ml (3 T) oil
    2 onions, sliced
    2 cm of ginger, grated
    8 garlic cloves, chopped
    1 cinnamon stick
    4 green chillies, chopped
    2 cardamom pods
    2 cloves
    1 kg beef frying steaks (or similar)
    400 g tin chopped tomatoes
    15 ml (1T) medium curry powder
    5 ml (1 t) ground coriander
    handful of coriander leaves
    salt and pepper

1. Heat the oil in a saucepan over medium heat. Add the onions and brown thoroughly. Spoon in the ginger and garlic, quickly followed by the cinnamon stick, chillies, cardamom and cloves. Add 100 ml of cold water and cook for 2 minutes, stirring continuously, allowing the flavours to combine.

2. Season the beef with salt and pepper. Turn the heat up high, then add the meat to the pan, coating the meat in the spices. Cover and cook over a low heat for 15 minutes.

3. Add the tomatoes, curry powder and coriander along with 500 ml (2 c) of water. Season with salt, stir, then cover and cook for another 15 minutes over a very low heat. Sprinkle with coriander leaves.

Chicken Sandwich with Harissa Salad

Treat the kids to a gourmet-style lunch with this quick-and-easy open chicken sandwich.

Serves: 4
Preparation: 5 min
Cooking: 20 min

    4 chicken breasts

    500 ml (2 c) chicken stock

    zest of 2 lemons

    handful of thyme

    2 handfuls mixed lettuce leaves

    4 slices wholewheat bread, toasted

    handful cherry tomatoes, halved

Dressing

    harissa paste

    handful of parsley, finely chopped

    juice of 1 lemon

    3 cloves garlic

    250 ml (1 c) plain yoghurt

    2 cloves garlic, crushed

1. Add the chicken, stock, lemon zest and thyme to a saucepan, cover with a lid and bring to the boil over medium high heat.

2. Simmer gently for 20 minutes or until the chicken is cooked through, but tender and succulent. Place some lettuce on a slice of wholewheat bread.

3. Shred generous a portion of the chicken. Mix the dressing ingredients together and drizzle over liberally. Place some tomato on top and serve.

Breakfast -on- go Bars

These are also great for frantic mornings.

Preparation: 10 min
Cooking: 40 min
Makes: 16 - 20

     310 ml (1¼ c) flour

    5 ml (1 t) cinnamon

    5 ml (1 t) baking powder

    500 ml (2 c) rolled oats

    125 ml (½ c) mixed nuts, chopped

    60 ml (¼ c) desiccated coconut

    45 ml (3 T) pumpkin seeds

    180 ml (¾ c) maple syrup

    125 g butter

    2,5 ml (½ t) bicarbonate of soda

Filling

    60 ml (¼ c) maple syrup

    40 g butter

    1 lemon, zest and juice

    30 ml (2 T) flour

    300 g fresh strawberries, finely chopped

Preheat the oven to 180 °C. Line a baking sheet with baking paper

1. Sift flour, cinnamon and baking powder in a large bowl. Add the oats, nuts, coconut and pumpkin seeds.

2. Melt the syrup and butter in a pot and stir in bicarbonate of soda. Pour in the dry ingredients and stir to combine.

3. With wet hands press half the oat mixture into the base of the pan. Bake for 10 minutes and set aside.

4. Filling: combine the syrup, butter, lemon and flour in a medium bowl until smooth. Add the strawberries and stir to combine.

5. Spread the filling over the cooled base to completely cover. Press down the remaining oats mixture over the top. Bake for a further 30 minutes or until golden. Cool completely and slice into bars.

Coconut Chicken Nugget Sandwich

This recipe makes nine chicken nuggets. Place paper between the nuggets, wrap in foil and freeze for up to two weeks.

Serves 2
Preparation time: 15 min
Cooking time: 15 min

    Chicken nuggets

    500 g chicken, minced

    1 egg

    2,5 ml (½ t) garlic powder

    2,5 ml (½ t) salt

    60 ml (¼ c) desiccated coconut

    olive oil to drizzle

    To assemble

    2 slices brown bread, toasted

    1 avocado, sliced

    1 tomato, sliced

    4 cucumber slices

    lettuce leaves

    45 ml (3 T) mayonnaise

    2,5 ml (½ t) mustard powder

Preheat the oven to 200⁰C and grease a baking sheet.
1. Chicken nuggets: Mix together the chicken mince, egg, garlic powder and salt in a large bowl with wet hands. Scatter the coconut onto a separate plate.

2. Shape the mince mixture into nuggets and flatten slightly with the palm of your hand. Roll the nuggets in the coconut until well coated and place on the prepared baking sheet. Drizzle with olive oil and cook in the oven for 15 minutes or until done.

3. To assemble: Place the toasted bread on a clean cutting board and cut each slice into a triangle. Layer the two halves with a chicken nugget, avocado, tomato, cucumber and lettuce.

4. Mix together the mayonnaise and mustard, and spoon the mixture over the toppings. Close the sandwich with the remaining slices of bread.

Chocolate Malva Pudding

Because everything is better with chocolate…

Myriam Barendse from Westenburg, Polokwane, says, “This is one of my family’s favourites. It’s easy to make and tastes heavenly. I sometimes add 80 ml of Amarula Cream to the sauce for extra flavour.”
Serves 8-10
Preparation: 15 min
Cooking: 25-30 min

    80 g butter
    300 ml sugar
    2 eggs
    5 ml (1 t) vanilla essence
    500 ml (2 c) cake flour
    45 ml (3 T) cocoa powder
    10 ml (2 t) baking powder
    7 ml (1 ½ t) bicarbonate of soda
    2 ml (½ t) salt
    500 ml (2 c) milk
    30 ml (2 T) vinegar
    45 ml (3 T) smooth apricot jam

SAUCE

    1 can (380 g) evaporated milk
    100 ml butter
    125 ml (½ c) sugar
    100 g dark chocolate

Preheat the oven to 180 °C. Grease a 24 x 19 cm ovenproof dish.

1 Cream the butter and sugar in a large bowl. Whisk in the eggs one at a time, followed by the vanilla essence.

2 Sift the dry ingredients together. Whisk the milk, vinegar and jam together. Add the dry ingredients to the butter mixture, alternating with the milk mixture. Mix well to form a smooth batter.

3 Pour into the prepared dish and bake for 25-30 minutes.

4 Sauce Bring the ingredients to the boil in a small saucepan, reduce the heat and simmer for 2 minutes.

5 When the pudding is done, pierce the top with a skewer. Pour the sauce over immediately. Serve with hot custard.

Beef Pie

“Comfort food” totally describes this meal.
Serves: 6
Preparation: 20 min
Cooking: 2 hr 40 min

    30 ml (2 T) flour
    salt and pepper
    800 g beef goulash
    80 g butter
    30 ml (2 T) oil
    2 onions, roughly chopped
    300 ml stout beer
    splash of Worcestershire sauce
    750 ml (3 c) beef stock

Pastry

    200 g self-raising flour
    100 g butter
    salt
    115 ml cold water
    1 egg, beaten

Preheat oven to 200 ˚C.

1. Pastry Combine the flour, butter and salt in a large bowl. Add 100 ml of the cold water and work by hand until you have a nonsticky dough. If it seems dry, add the rest of the water. Wrap in clingfilm and chill for 1 hour.

2. Season the flour with salt and pepper. Toss the beef in the flour. Heat half the butter and oil in a wide frying pan and, when it starts to smoke, brown the meat in batches. Remove with a slotted spoon.

3. Add the remaining butter to the pan with the onions and a pinch of salt and fry over a low heat for 20 minutes until the onions are soft. Add the stout beer and the Worcestershire sauce and bring to a simmer.

4. Return the meat to the pan and cover with the stock, then bring to a simmer, stirring occasionally, for 2 hours or until the meat is really tender. Once cooked, check if it needs more seasoning, then cool completely.

5. Grease a pie dish and spoon in the pie filling.

6. Lightly flour a work surface and roll out the pastry. Drape it over the dish allowing it to hang over slightly. Eggwash the pastry and cook the pie for 30 minutes.

Potato Tart

A hearty meat-free dish that's easy on the pocket.

A hearty meat-free dish that’s easy on the pocket.
Serves 6
Preparation time: 15 min
Chilling time: 1 hour
Cooking time: 25 min

DOUGH

    120 g butter, softened
    250 g potatoes, boiled and mashed
    500 ml (2 c) flour
    1 egg yolk
    10 ml (2 t) baking powder

FILLING

    60 g butter
    3 red onions, sliced
    30 ml (2 T) brown sugar
    100 g mozzarella cheese, sliced
    500 g baby potatoes, thinly sliced
    oil for drizzling
    salt and pepper

1.    Preheat the oven to 180 °C and grease a medium ovenproof dish.
2.    Combine all the dough ingredients and knead until soft.
3.    FILLING: Heat the butter in a pan over low heat. Add the onions and sauté until softened. Add the sugar and stir until the onions are caramelised.
4.    Press the dough onto the bottom and up the sides of the dish, prick with a fork and chill in the fridge for 1 hour.
5.    Arrange alternating layers of cheese and potato slices in the pie shell, ending with a layer of cheese.
6.    Drizzle with oil, season with salt and pepper and spread the onions on top.
7.    Bake for 15 minutes or until golden. Enjoy with ham and green vegetables.

Stuffed Chicken Rolls (Spinach)

Ingredients (4 servings  4 rolls):
- 500 g chicken or turkey breast (or chicken)
- 250 g spinach (I used fresh young spinach)
- 2 eggs
- Panko (Japanese bread crumbs) or brown bread crumbs
- 1 teaspoon paprika powder
- fresh black pepper and salt
- nutmeg

Directions:
- Cut 4 thin slices of chicken or turkey breast.
- Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.
- Trim the pounded breast until it is roughly a rectangle.
- Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.
- Distribute the turkey mixture over the slices of Turkey.
- Roll them tightly and wrap in a plastic foil (like a bonbon)
- Put the turkey rolls in the freezer for 1 hour
- Mix the panko or brown bread crumbs with the paprika powder
- Beat one egg with fresh black pepper and salt
- Remove the plastic foil from the rolls.
- Coat with egg (first) and brown bread crumb (second)
- Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C
- You can serve these warm or cold

Nutritional facts (1 serving  1 roll):
Energy: 223 cal
Protein: 33.1 g
Carbohydrates: 11.2 g (sugar 0.7 g)
Fat: 5.2 g (saturated 1.1 g)
Fiber: 3 g

Mushroom Cape Eggs Benedict

Ingredients
4 large brown mushrooms - stalks trimmed
60ml (4 Tblsp) butter - melted and sizzling hot
1 clove of garlic - crushed

Hollandaise Sauce  -
4 extra large egg yolks -
(save the whites for pavlova roll)
200g butter - melted
15ml (1 Tblsp) lemon juice
Salt and pepper - to taste

4 slices of ham
4 really fresh extra large eggs
15ml (1Tblsp) white vinegar
Parsley for serving

Method
Preheat the oven to 180 degrees C.

Combine the butter with garlic and seasoning.

Divide between the mushrooms spreading the butter over the caps.

Bake in the oven for about 30 minutes until softened and cooked through.

For the Sauce -
Place the egg yolks in a blender and process till blended.

With the machine running slowly pour in the sizzling hot butter.

Add lemon juice and seasoning and beat again.

If not thickened place in a small pan over a very gentle heat and stir until the mixture coats the back of a spoon.
Set aside.

Poach the eggs by bringing a large pan of water to the boil.

Add the vinegar and with a spoon create a swirl in the pan of water.

Crack each egg into a cup and gently pour into the water.

Continue with the other eggs.

Poach for 3-4 minutes for soft eggs and longer for harder yolks.

Remove eggs with a slotted spoon.

To Serve -
Place the mushroom on the plate.
Top with a slice of ham, then a poached egg and lastly spoon over the Hollandaise sauce.
Garnish with parsley and serve.

Cauliflower Cheese

Ingredients
1 cauliflower - broken into florets 
60 ml (¼ cup) pouring cream 
50g each coarsely grated Emmenthal and Gruyère cheese

Method
Preheat oven to 200 degrees C.

Place cauliflower in a baking dish, season to taste and pour cream over, ensuring all the cauliflower is completely coated.

Scatter with cheeses, bake until golden and bubbly (15-20 minutes) and serve.

Brussel Sprouts Gratin

Ingredients
50g butter - coarsely chopped
1/3 cup flour
400 ml milk
150 ml cream
80g Taleggio or brie - rind discarded, broken into small pieces
500g Brussels sprouts - trimmed, outer leaves discarded
1 tsp thyme leaves

Method
Preheat oven to 190 degrees C.

Heat butter in a saucepan over medium-high heat until foaming, then add flour and stir continuously until sandy coloured (1-2 minutes).

Gradually add combined milk and cream, whisking continuously until smooth and incorporated (4-6 minutes).

Bring to the boil, stir in Taleggio/brie and season to taste.

Steam Brussels sprouts in a steamer until almost tender (5-7 minutes), then drain and transfer to a buttered 2-litre ovenproof dish.

Pour sauce over sprouts, scatter with thyme and bake until golden and bubbly (20-30 minutes).

Serve hot.

Rice Krispie Custard Slices

These easy-to-make treats have a chewy Rice Krispie base topped with creamy coconut custard.

Main Kellogg’s ingredients: Kellogg’s Rice Krispies

Makes 15—20 squares
CRUST

100 g butter
80 g honey
1 egg
Grated zest of 1 lemon or 2 limes
250 g ground Rice Krispies
Pinch of salt
2 ml (1/2 t) baking powder
FILLING

4 eggs, beaten
30 ml (2 t) honey
80 g desiccated coconut
45 ml (3 T) corn flour
160 ml (2/3 c) coconut milk
160 ml (2/3 c) apple juice
160 ml (2/3 c) milk
Zest of 2 limes (optional)
Roasted desiccated coconut for sprinkling on top
Preheat the oven to 180°C. Grease and line a 20 x 28 cm baking sheet

1 CRUST Beat together the butter and honey. Beat in the egg, then add the rest of the ingredients and mix to form a dough.

2 Press dough into the prepared baking sheet.

3 Bake for 20 minutes till golden. Set aside to cool. Reduce oven to 160°C.

4 FILLING Beat together the eggs and honey, then add rest of the ingredients and pour onto the baked crust and bake for 35 minutes till filling has set.

5 Cool in tin and cut in slices. Sprinkle with roasted coconut.

Wicked Windmill Chocolate Cake

Wicked Windmill Chocolate Cake
Yield: Serves 12-16

Ingredients

FOR THE CAKE
1- Devil's Food Cake Recipe
FOR THE FROSTING
1- Chocolate Fudge Frosting Recipe
TO COVER THE SIDES
2 cups ( 360g | 12.7oz) mini-chocolate chips
FOR THE CHOCOLATE GANACHE TOPPING
2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
3/4 cup (180ml) heavy cream
1/4 cup (60g | 2.1oz) butter, softened
FOR THE WINDMILL BLADES
2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
1 tbsp peanut oil
Instructions

Make the Devil's Food Cake and Chocolate Fudge Frosting following the instructions in the posts.
Place one of the cakes flat side up on a piece of cardboard that's exactly the same size as the cake. While this precaution isn't absolutely mandatory, it will greatly help support your cake later when you need to hold it in one hand to cover the sides in chocolate chips.
Using an offset spatula cover that cake with a generous layer of frosting, then repeat with the remaining two layers. Crumb coat the entire cake with a thin layer of icing, making certain that you completely fill the cracks between the layers as you go.
Then, go back and cover your entire cake with a fairly generous amount of frosting, smoothing the sides and top as best you can.
Now to cover the side of the cake with mini-chocolate chips: hold the cake in your non-working hand and, with your other hand, press the mini-chocolate chips against the cake. Work over a large bowl to catch the chocolate chips that won't adhere to the cake.
Place the cake in the refrigerator to chill for at least 1 hour.
Meanwhile, make the windmill blades: place the chocolate and peanut oil in the microwave, and melt it in 30 second bouts, stirring well between each round, until completely melted. Don't allow the chocolate to become hot.
Line a small baking dish or sheet of roughly 7" x 9" with plastic film, trying to keep wrinkles at a minimum; pour the melted chocolate in the pan and delicately tilt it from side to side and give it a little shake to spread the chocolate in an even layer at the bottom of the pan. Place in the refrigerator until the chocolate is completely set, about 30 minutes. You will know that the chocolate is ready when the top is no longer shiny.
Once set, lift the chocolate plate from the pan; remove the plastic film and place it on a cutting board. With a sharp chef knife, cut it into a 6" x 8" rectangle, and then cut this rectangle into six 2" x 4" smaller rectangles. Now cut each individual rectangle into 2 identical right triangles. You should now have 12 chocolate triangles. Send them to the freezer for at least 15 minutes.
Now, make the chocolate ganache: In a mixing bowl, combine the chopped chocolate, heavy cream and butter and place that in the microwave for 1 minute. Allow to rest for 1 full minute and then stir for 1 minute. If there are still lumps of unmelted chocolate left after that, repeat the process but for 30 seconds this time, and continue doing that until the chocolate is completely melted and the ganache is fully combined without feeling hot to the touch.
Take your cake out of the fridge and pour about 1/4 of the ganache over the top. Spread it delicately all the way to the edge, pushing it slightly past the edge to create little drizzle down the sides of the cake. Repeat the process with the rest of the ganache, using about the same amount each time. You should need to make 4 to 5 passes total. Send the cake to the fridge until the ganache is set, about 15 minutes.
Equip a 16-inch pastry bag with a large French star tip (I used an Ateco #868) and fill it with chocolate frosting. Pipe 12 large rosettes around the top of the cake and then carefully position a triangle of chocolate between each rosette, right angle facing out, to mimic the blades of a windmill. Trim the little pointy end of the triangles if you have to.
Pipe a final rosette in the center of the cake and garnish with a handful of mini-chocolate chips, if desired.
Store in the refrigerator for up to 10 days.
Serve at room temperature (take the cake out of the fridge 2 to 4 hours prior to serving)

Lamb and Potato Bredie (S.A. Lamb Stew)

Bredies are simple, satisfying South African mutton stews in the Cape Malay tradition.
The most popular are green bean bredie, tomato bredie and cabbage bredie.
The recipe here is for a basic bredie of mutton, potatoes and a vegetable.
How to make variations using different vegetables is described in the section below.
A bredie will always taste better served the day after it is made, so if you have the time, make up a pot ahead of time and serve it for dinner the next day.
4 to 6 servings

INGREDIENTS
Stewing mutton or lamb, cut into cubes -- 1 1/2 pounds(750g)
Oil -- 3 tablespoons
Onion, chopped -- 1
Seasonings (see variations) -- to taste
Water or white wine -- 1/2 cup
Vegetables (see variations) -- 1 pound(500g)
Potatoes, cubed -- 3
Salt and pepper -- to taste

METHOD
Heat the oil in a large, heavy-bottomed pot over medium-high flame. Add the mutton or lamb in batches and brown well. Remove to a plate and set aside.
Add the onion and desired seasonings to the pot and saute until the onions are cooked down and just beginning to brown, about 5 minutes.
Add back the browned meat and pour in the water or wine.
Bring to a boil, then reduce heat to very low, cover tightly, and simmer for about 1 1/2 hours.
Stir in the desired vegetables, potatoes, salt and pepper. Increase heat to medium and return to a boil. The reduce heat to low again, cover and simmer for another 30 to 45 minutes.
Adjust seasoning and serve with rice or slices of hearty bread.

BREDIE VARIATIONS
Tamatiebredie (Tomato bredie): Use peeled, chopped tomatoes as the vegetable.
Groenboontjiebredie (Green bean bredie): Use trimmed green beans as the vegetable.
Koolbredie (Cabbage bredie): Use 1 head of chopped green cabbage as the vegetable.
Other Meats:
While bredies are traditionally made with mutton, don't limit yourself. Use lamb or mutton ribs, beef oxtails or even pork.
Seasonings:
Bredie seasonings are highly personal. Some of the more popular include thyme, marjoram, coriander, curry powder, cinnamon, paprika and cardamom. Use 1 or 2 teaspoons. Or add some chopped fresh ginger and/or minced garlic with the onions.
If you prefer, you can eliminate the potatoes and make simple dumplings to simmer and cook in the stew at the very end.
Some recipes call for thickening the stew with a slurry of cornstarch or potato starch and water.

Sago Stew

Ingredients

10 pieces of mutton / lamb or beef .

2 onions peeled and finely chopped
2 garlic cloves peeled and finely chopped
3 tablespoons of vegetable oil
2 cloves
5 potatoes peeled and cubed
1/2  or 3/4 cup of sago soaked in water ( depending on how thick you like it )
2 tablespoons of freshly chopped flat leaf parsley
Salt to taste
And black pepper to taste
3 whole green chilies

Method .

Braise  your onions , meat , salt, black pepper , whole chilies and cloves in the oil on a medium heat until quite brown ( do not add any water when doing this  ). Next add a cup of hot water and cook the meat slowly until almost tender , stirring when needed and adding a bit of hot water when needed , this will take about 45 minutes to 50 minutes depending on the cut of meat so check the meat for doneness . . Next add your potatoes and cook until almost tender . Next add your sago with two cups of water and cook on medium heat  for about 10 minutes or until sago are translucent and the gravy has thickened . Add the chopped parsley . Taste to make sure you added enough salt .

Serve with white rice and side condiments .

Delicious

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Buttermilk Rusks

Buttermilk is a popular rusks flavour. It is quick and easy to make, because you can use self-raising flour.
Ingredients
1.5kg self-raising flour
1 teaspoon salt
1½ teaspoons anise seed (optional)
1 2/3 cup (400 ml) to 2 cups (500 ml) sugar
375 gram butter
2 cups (500 ml) buttermilk
4 eggs
½ teaspoon lemon juice
Method
Mix flour, salt and sugar in a large dish.
Rub butter into flour.
Mix the buttermilk with eggs and add to the flour mixture.
Knead well. The more you kead, the higher it will raise. The mixture needs to be medium-soft but working dough. Continue kneading until the dough forms a ball and the sides of the dish are clean.
Roll into little balls that are about twice the size of a golf ball and pack tightly into a greased oven pan, or two greased and flour-sprinkled bread pans.
Bake for 30 minutes at 200°C, reduce heat to 180°C and bake another 30 minutes.
Remove from the pans.
Break into separate parts and arrange on oven rack.
Dry at 80°C in an oven. Makes about 84-96 pieces of rusks.

Chocolate Cake

2 cups allpurpose flour
3/4 cup natural unsweetened cocoa powder, + more for dusting pans
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened, + more for greasing pans
2 cups + 2 tablespoons sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup unsweetened baking chocolate, melted
1 1/2 cups milk

Chocolate buttercream
1 1/2 cups salted butter, softened
1 tablespoon vanilla extract
1 1/2 pounds (24 ounces) package powdered sugar, sifted
6 ounces cocoa powder, sifted
8 tablespoons milk or heavy whipping cream, plus more if needed

Preheat oven to 325 F. Prepare 3 cake pans by greasing with butter, adding parchment paper circles to the bottom. Butter the papers and dust with cocoa, tapping out any excess.
In medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Heat milk and vanilla over medium-low heat, until small bubbles begin to form. Remove from heat, and whisk in melted chocolate until combined. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium, until just combined. Beat in eggs, 1 at a time, scraping down as needed. Turn mixer on low, and alternatively add flour mixture in 3 parts and milk mixture in 2 parts, until just incorporated.
Divide batter between prepared pans. Bake until toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans for few minutes, then run knife around the edges of the pans and turn out cakes onto wire rack to cool completely.

Icing
                                                                  In the bowl of stand mixer fitted with the whisk attachment, beat butter at medium speed until whipped and fluffy, about 2 minutes. Beat in vanilla. Turn mixer to low, and alternate between mixing in powdered sugar and cocoa powder (in 1-cup increments) and milk (in 1-tablespoon increments). Add more or less milk, depending on how dry the icing is. Beat until ingredients are incorporated and icing reaches desired consistency. It should be creamy, whipped, and easily malleable while still holding peaks. Transfer 2 heaping cups of frosting to separate bowl for the crumb coat.

Use serrated knife to trip the tops of the cake layers to make level. Dab bit frosting onto the center of a cake turntable or large, flat platter. Place on 1 layer of cake on top of frosting and press slightly down to secure it. Using an offset spatula, place  third of the reserved crumb coat frosting in the center of the cake, and spread it over top until it starts to spill over the edges then spread over the sides of cake. Carefully place the second layer of cake on top of first, and repeat process with another 1/3 of the frosting. Add the third layer of cake on top, and spread the rest of the reserved frosting over the top and sides. Transfer cake to the fridge for 30 minutes or freezer (15 minutes) until set. Thoroughly wash and dry offset spatula.
Once crumb coat has completely set, remove cake from the fridge or freezer. Place remaining frosting in the center of the cake, and spread over the top until it spills over the edges, can also spread it over the sides of the cake.

Custard Cheesecake

Crust
1 1/2 cups allpurpose flour
1 teaspoon baking powder
1/2 cup superfine sugar
1/2 cup  coconut
7 tablespoons cold unsalted butter
1 large egg
1 tablespoon milk

Cheese Filling
2 pounds dry curd cheese or farmer's cheese (twaróg) or ricotta
7 tablespoons room-temperature unsalted butter
1/2 cup superfine sugar
6 large room-temperature eggs, separated
1/2 cup condensed milk
1x 60-g package custard powder or 1 small instant vanilla pudding mix
1/2 cup  coconut
Pinch salt
1/4 cup superfine sugar

Coconut Crumble
1/4 cup allpurpose flour
2 tablespoons granulated sugar
3/4 cup  coconut
5 tablespoons confectioners' sugar
4 tablespoons cold unsalted butter

Coconut Cheesecake

Crust

In large bowl, whisk together 1 1/2 cups flour with 1 teaspoon baking powder, 1/2 cup sugar and 1/2 cup coconut.
Cut in 3 1/2 ounces cold butter as for pie dough. Mix together 1 egg and 1 tablespoon milk, and add to flour mixture, bringing together with the tips of fingers.
Lightly coat springform pan with cooking spray. Press crust into bottom and halfway up the sides of the pan. Refrigerate for 1 hour.

Cheese Filling

Heat oven to 325 F. In food processor, puree the 2 pounds farmer's cheese with 3 1/2 ounces room-temperature unsalted butter and 1/2 cup sugar until smooth.

Add 6 room-temperature egg yolks, one at a time, processing after each addition. Add the 1/2 cup sweetened condensed milk, package custard powder or instant vanilla pudding, 1/2 cup coconut and pinch salt, and process until incorporated. Transfer cheese mixture from food processor to  large bowl and set aside.
In separate bowl, whip 6 room-temperature egg whites until stiff. Add 1/4 cup superfine sugar and whip again until stiff.
Stir 1 cup whipped egg whites into the egg yolk-condensed milk mixture to lighten it. Then fold in the remaining egg whites, trying not to deflate the volume.
Remove crust from refrigerator and pierce all over with fork. Pour the cheese filling into the crust, smoothing the top. Set aside.

In medium bowl, combine 1/4 cup flour, 2 tablespoons granulated sugar, 3/4 cup coconut and 5 tablespoons confectioners' sugar.
                                                                            Cut in 2 ounces cold butter as for pie dough. If mixture is too dry, add a teaspon of milk at a time until crumbs form.
Top cheesecake mixture with crumbs and bake 50 minutes. Turn off oven and let cheesecake sit in oven for 10 minutes. Then open the oven door and let cheesecake sit for 30 minutes.
Remove cheesecake from oven and cool completely on wire rack. Refrigerate overnight.

Remove cheesecake from the springform pan and place on platter. Before serving, sprinkle the top with confectioners' sugar.

Sweet and Sour Spareribs

INGREDIENTS:

1½ lbs lean baby back pork spareribs, cut into single ribs
1 tsp salt
1 tsp unsalted butter
1 tsp cornstarch
1 tsp Shao Hsing rice wine or dry sherry
1 tsp lime zest, optional
½ tsp soy sauce
½ tsp olive oil
½ tsp sugar
½ tsp lime juice
1 tbsp olive oil
1/3 cup packed dark brown sugar
1/3 cup balsamic vinegar

INSTRUCTIONS:

In a large bowl combine ½ teaspoon of the salt, the sugar, cornstarch, rice wine, soy sauce, and the ½ teaspoon oil. Add the spareribs and combine. Marinate 1 hour. Pat dry completely with paper towels.
Heat a flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil and add the spareribs meat side down, spreading them in the wok. Reduce the heat to medium and pan-fry undisturbed 5 minutes, letting the spareribs brown. Then, using a spatula, turn the spareribs over and pan-fry an additional 2 minutes.
Add the brown sugar, vinegar, and the remaining ½ teaspoon salt with 1/3 cup water to the wok and bring to a boil over medium-high heat. Turn the ribs meat side down. Cover, reduce the heat to low, and simmer 1 to 1½ hours, until the meat is tender. Add the butter and lime juice and stir to combine. Garnish with lime zest if desired.

Red Velvet Poke Cake

A red velvet cake poked to death, doused in sweetened condensed milk, and then covered in cream cheese frosting.

Ingredients:

For the Cake:
8 tablespoons unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar

For the Drizzle:
1  can sweetened condensed milk

For the Frosting:
250 g  butter, at room temperature
250 g  cream cheese, at room temperature
4¼ cups powdered sugar/Icing
2 tablespoons vanilla extract

Directions:

1. Preheat oven to 180ºC. Butter the bottom and sides of a 9x13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the cake from the pan) Butter the parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the eggs and beat on high until well combined.

3. In a small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a smooth thick paste. Add to the batter and mix on medium speed until completely combined. Scrape down the sides of the bowl and beat again making sure that all the batter gets color.

4. With the mixer on low, add half of the buttermilk and half of the flour; mix until combined. Scrape down the sides of the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minute.

5. Reduce the mixer to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth.

6. Pour the batter into the prepared baking pan, smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

7. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting.

8. To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary.

9. Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Fish Pie with Bacon

Ingredients
• 2 medium leeks, sliced
• 200g potatoes, peeled and cut into 1cm cubes
• 6 rashers streaky bacon, chopped
• 400g undyed skin-on smoked haddock fillets
• small bunch parsley, finely chopped
• 200g small cooked prawns
• 200g ready-made shortcrust pastry
• 1 organic, free-range egg, beaten
• 1tbsp olive oil
• 600ml whole milk
• 1 bay leaf
• 25g butter
• 2tbsp plain flour
• 198g tin sweetcorn, drained and rinsed
For a healthier alternative, you can swap whole milk for semi-skimmed and top with mash instead of pastry.
Method
1. Heat oven to mark 6/200°C. Heat the oil in a large pan and add leeks and potatoes. Cook for 10 mins, add bacon and cook for 5 mins more. Remove and set aside. Put haddock in the pan, add milk and bay leaf, bring to the boil and simmer for 3-4 mins. Strain the milk into a jug, flake the fish and set aside.
2. Melt the butter, add the flour and stir to make a roux for 1 min. Gradually stir in the milk until smooth, cook for 2-3 mins. Remove from the heat and stir in the, parsley and sweetcorn.
3. Put haddock in an ovenproof dish, add prawns, leek mix and sauce. Roll pastry to cover dish and cut holes in the middle. Brush with egg and bake for 20-30 mins.

Chicken and Prawn Paella

Ingredients
• 30ml (2tbsp) olive oil
• 175g (6oz) chorizo sausage, sliced
• 450g (1lb) chicken fillets, cut into chunks
• 1 onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 red pepper, deseeded and diced
• 225g (8oz) paella rice
• Few strands saffron
• 900ml (1¾ pt) chicken stock
• 100g (4oz) green beans, halved
• 225g (8oz) cooked tiger prawns
• 5ml (1tsp) ground paprika
Serve with lemon wedges and crusty bread for a delicious filling supper.
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Method
1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 mins. Remove and set aside. Add the chicken to the pan and fry over a high heat until browned all over. Remove and set aside with the chorizo.
2. Fry the onion and garlic in the hot oil for 4-5 mins until softened, then add the pepper and rice. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
3. Return the chicken to the pan and add beans. Season with salt and freshly ground black pepper. Cook for 10 mins, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.
4. Add the fried chorizo and tiger prawns to the pan and stir in gently. Cook for 4-5 mins until both are heated through. Serve on warmed plates and sprinkle with paprika.

Brandy Snaps

Ingredients
100g butter
100g castor sugar * - see recipe in post below
60 ml golden syrup
5 ml brandy
100g cake flour
5 ml ground ginger

Method
Preheat oven to 180 degrees C.
Line two baking sheets with baking paper and set aside.

Place the butter, castor sugar, golden syrup and brandy in a saucepan and heat over low heat until the sugar has dissolved, but don’t let it boil.

Stir in the flour and ginger and mix until smooth.
Remove the saucepan from the heat and set aside until the dough is cool enough to handle.

Press a little dough out into a round on the prepared baking sheet. Use just a little at a time, because the dough spreads during baking – and position the rounds far apart so that they do not flow into one another.

Do not press the dough out too thickly either, because it will spread out much more and also take longer to bake.

Bake for about 8 to 9 minutes or until golden brown.

Remember to keep your eye on the oven at all times, as the rounds could easily burn.

Remove from the oven and allow to cool slightly.

Use a spatula to lift the rounds and, working fast, wrap each one around the handle of a wooden spoon, or something similar.

Set aside until cooled and set.

3-Ingredient Flourless Chocolate Cake

Ingredients
8 large eggs - cold
500g dark, semisweet or bittersweet chocolate - coarsely chopped
250g butter - cut into 16 pieces

Icing sugar and/or berries - optional

Method
Preheat oven to 165 degrees C.
Adjust an oven rack to the lower-middle position.
Line the bottom of an 20 cm springform pan with parchment paper or waxed paper and grease the sides of the pan.
(Be sure to grease the sides really well!)
Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that's larger than the springform.
Bring a kettle or pot of water to boil.

In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles.
This usually takes about 5 minutes.

Meanwhile, melt the chocolate and butter together.
You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth).
Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth).

Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.

Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.

Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula.

Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan.

Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, 22-25 minutes.

Remove the springform pan from the water bath and set on a wire rack; cool to room temperature.

Cover and refrigerate until cool.
(The cake can be refrigerated for up to 4 days.)

About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter.

If desired, lightly dust the cake with icingd sugar and top with berries.

To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.