Genoeg vir 1 middelslag- tert (4-6 mense)

Spelt het minder gluten as gewone meel en gee ’n heerlike smaak aan die tert.

Bestanddele

Tertdeeg

• 50 g botter
• 80 ml (⅓ k) water
• 210 g speltmeel, te kry by gesondheidswinkels
• 2,5 ml (½ t) sout
• 5 takkies tiemie, blaartjies afgestroop
• 10 ml (2 t) vinkelsaad

Vulsel

• 45 g botter
• 2 rooi-uie, dik gesny
• 300 g rooi beet, geskil en in kwarte gesny
• 2 knoffelhuisies, fyngekap
• 60 ml (¼ k) balsemiekasyn
• 15 ml (1 e) bruinsuiker
• 2 takkies tiemie
• 4 vars vye of pruime, in kwarte gesny
• 125 g crème fraîche
• 30 ml (2 e) Dijonmosterd
• 200 g bokmelkkaas
• hand vol basiliekruid

Metode

1. Voorverhit die oond tot 200 °C. Spuit ’n 10 cm x 35 cm-losboomriffelpan met kleefwerende kossproei.
2. Verhit die botter en water tot kookpunt. Haal van die hitte af.
3. Meng die speltmeel, sout, tiemie en vinkel in ’n groot mengbak. Voeg die watermengsel by en roer totdat dit ’n deeg vorm.
4. Knie tot die deeg heeltemal sag is en rol tot 5 mm dik uit. Voer die voorbereide tertpan met die deeg uit. Sny oortollige deeg af.
5. Bak vir 10 min. of tot liggoud.

Vulsel

1. Verhit die botter in ’n kastrol oor matige hitte. Braai die uie, beet en knoffel vir 8-10 min. daarin of tot gekaramelliseer.
2. Voeg die balsemiekasyn, bruinsuiker, tiemie en 500 ml (2 k) water by.
3. Bring tot kookpunt, verlaag die hitte en laat prut vir 25-30 min. of totdat die mengsel verdik en die beet gaar is.
4. Meng die crème fraîche en Djionmosterd in ’n mengbakkie. Smeer die mengsel oor die gaar tertdeeg.
5. Pak die beet en uie, die vye en die bokmelkkaas om die beurt in die tertkors. Bak vir 15-20 min. of tot goudkleurig.

The post Beet-bokmelkkaas-en-vye-tert appeared first on rooi rose.

Swartbessie-en-beet-jogurtroomys

Genoeg vir 4

• 150 g rooi beet
• 150 g gevriesde swartbessies
• klein hand vol kruisement
• 40 g Erythritol of Xylitol (versoeters)
• 250 g mascarpone

1 Voorverhit die oond tot 200 °C.
2 Draai elke beet in foelie toe en rooster vir 60 min. of tot gaar.
3 Haal uit en laat afkoel. Skil die beet af.
4 Meng die beet, swartbessies, kruisement, Erythritol en mascarpone in ’n voedselverwerker tot glad.
5 Gooi die mengsel in ’n broodpannetjie, bedek met kleefplastiek en vries oornag.

Kry ook ons resep vir ’n lekker beet-smoothie hier

Roomys met avokado, kruisement en lemmetjie

Genoeg vir 4

• 4 avokado’s, geskil en ontpit
• 250 ml (1 k) room of klapperroom
• groot hand vol kruisement
• 40 ml (2 t) lemmetjiesap
• gerasperde skil van 3 lemmetjies
• 75 g Erythritol of Xylitol (versoeters)

1 Meng al die bestanddele in ’n voedselverwerker tot glad.
2 Gooi die mengsel in ’n broodpannetjie, bedek met kleefplastiek en vries oornag.

Lees ook: Kruisement-en-jogurt-hoenderstukke

Roomys met piesang, mango, borrie, gemmer en klapper

Genoeg vir 4

• 350 g piesangs, in dik ringe gesny en gevries
• 100 g mango, geskil, gesny en gevries
• 2,5 ml (½ t) borrie
• 5 ml (1 t) fyn gekapte gemmer
• 60 ml (¼ k) klapperroom

1 Meng al die bestanddele in ’n voedselverwerker tot glad.
2 Gooi die mengsel in ’n broodpannetjie, bedek met kleefplastiek en vries oornag.

Glutenvrye en laekoolhidraat-wafelhorinkies

Genoeg vir 8-10

Jy het ’n Italiaanse wafelpannetjie, ’n pizelle, nodig om hierdie wafels te maak. Kyk op die Internet vir ’n verskaffer naby jou.

• 100 g amandelmeel
• 10 g psyllium-doppe (husks)
• 1 ml (¼ t) sout
• 2,5 ml (½ t) vanieljegeursel
• 40 g Eryth-ritol
• 60 g botter, gesmelt
• 2 eiers
• 125 ml (½ k) melk

1 Meng die amandelmeel, psyllium-doppe (husks) en sout in ’n groot mengbak.
2 Klits die vanieljegeursel, Erythritol, botter, eiers en melk saam in ’n middelslagbak.
3 Gooi die nat bestanddele by die droë bestanddele en klits tot goed gemeng.
4 Voorverhit die wafelpannetjie oor matige hitte.
5 Gooi 30 ml van die beslag in die wafelpannetjie en bak vir 2-4 min. aan elke kant of tot goudkleurig.
6 Rol die wafels in ’n kegelvorm en sit vir 5-10 min. eenkant.
7 Hou andersins die wafeltjies plat en bedien die roomys daarop.

The post Soet-sonder-sonde-roomys appeared first on rooi rose.

Genoeg vir 4; 750 ml roomys

Die beet moet papierdun gesny word, want dit word rou gepiekel.

Lees ook: Kleurryke groentepiekels

Lees ook: Beet-bokmelkkaas-en-vye-tert

The post Beet carpaccio met romerige bokmelkkaas en heuning roomys appeared first on rooi rose.

Serves 6

Bread

• 160 g spelt flour + extra for rolling
• 60 g teff flour
• 60 g millet
• 15 ml (1 tbsp) baking powder
• 10 ml (2 tsp) salt
• 360 ml Greek yogurt
• 5 ml (1 t) ground cumin
• 30 ml (2 tbsp) olive oil

Falafel

• 125 ml (½ c) beets, cooked
• 125 g chickpeas
• 50 g feta, crumbled
• 30 ml (2 tbsp) mint, chopped
• 1 green chili, chopped
• 1 egg
• 60 ml (¼ c) teff grain
• 15 ml (1 tbsp) sesame seeds
• 60 ml (¼ c) buckwheat
• salt and pepper
• olive oil for shallow frying

Bread

1 Mix all the ingredients except the oil in a mixing bowl until it forms a dough. Knead for a minute. Cover with plastic wrap and let rest in the refrigerator.

2 Divide the dough into 6 balls and roll out on a clean work surface dusted lightly with rye.

3 Heat the olive oil in a skillet over high heat and fry the flatbread for about 2 minutes on each side until golden and cooked through.

Falafel

4 Line a baking tray with baking paper. Process the beets, chickpeas, feta, mint, chili, egg and teff grain in a food processor until smooth and well blended.

5 Combine the sesame seeds and buckwheat, and season with salt and pepper.

6 Scoop tablespoons of the mixture into 25 g balls on a baking sheet and press slightly flatter by hand. Place in the fridge for 30 minutes.

7 Preheat the oven to 180 ° C. Bake the falafels for 20 minutes until done.

8 Serve with tzatziki and flat bread.

The post Beet falafels with flat bread made of ancient grains appeared first on rooi rose.

Genoeg vir 6

Brood
• 160 g speltmeel + ekstra vir uitrol
• 60 g tefmeel
• 60 g giers (millet)
• 15 ml (1 e) bakpoeier
• 10 ml (2 t) sout
• 360 ml Griekse jogurt
• 5 ml (1 t) fyn komyn
• 30 ml (2 e) olyfolie

Falafel
• 125 ml (½ k) beet, gekook
• 125 g kekerertjies
• 50 g feta, gekrummel
• 30 ml (2 e) kruisement, gekap
• 1 groen brandrissie, gekap
• 1 eier
• 60 ml (¼ k) tefgraan
• 15 ml (1 e) sesamsaad
• 60 ml (¼ k) bokwiet (buckwheat)
• sout en swartpeper
• olyfolie vir vlakbraai

Brood
1 Meng al die bestanddele behalwe die olyfolie in ’n mengbak tot ’n deeg vorm. Knie vir ’n minuut. Bedek met kleefplastiek en laat in die yskas rus.
2 Verdeel die deeg in 6 bolletjies en rol op ’n skoon werkvlak uit wat liggies met spelt bestuif is.
3 Verhit die olyfolie in ’n gietysterpan oor hoë hitte en braai die platbrood vir sowat 2 min. aan elke kant daarin, of tot goudkleurig en gaar.

Falafel
4 Voer ’n bakplaat met bakpapier uit. Verwerk die beet, kekerertjies, feta, kruisement, brandrissie, eier en tefgraan in ’n voedselverwerker tot glad en goed gemeng.
5 Meng die sesamsaad en bokwiet by en geur met sout en swartpeper.
6 Vorm eetlepels van die mengsel in 25 g-bolletjies en druk effens platter met die hand. Pak op die bakplaat en sit vir 30 min. in die yskas
7 Voorverhit die oond tot 180 °C. Bak die falafels vir 20 min. tot gaar.
8 Sit saam met tzatziki en platbrode voor.

The post Beet-falafels met platbrode van antieke grane appeared first on rooi rose.

Makes 500 ml

Puree a ¼ red beetroot, peeled, and add 100 g frozen raspberries, 100 g fresh strawberries, sliced, 100 g frozen red cranberries and 100 ml mineral water. Serve with ice and a handful of fresh mint leaves.

Did you know?

Thanks to the health benefits of beetroot a beetroot smoothie is just the thing to give your immune system a boost.

The post Beetroot smoothie appeared first on rooi rose.

Serves 4

• 2 red beetroots, peeled and diced
• 750 ml (3 cups) homemade chicken stock
• 30g butter
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 150g risotto rice
• 60 ml (¼ cup) white wine
• 50g parmesan, grated
• 125g crème fraiche

1 Bring the beets and chicken stock to a boil in a large saucepan and cook for 20 minutes or until the beets are tender. Process until smooth in a blender.

2 Melt the butter in a large pan over medium heat. Fry the onion and garlic for 5 minutes or until soft.

3 Add the rice and cook for 2 minutes. Add the wine and cook for another 2 minutes.

4 Pour the chicken stock (with the beetroot) in small portionsover the rice, about 80 ml at a time. Stir constantly – it takes about 20 minutes or until the risotto has absorbed all the stock but still is al dente and not mushy.

5 Sprinkle with Parmesan and serve with scoops of sour cream and pepper.

The post Beetroot risotto appeared first on rooi rose.

Serves 6

• 6 eggs, cooked, shelled (see below)
• 1 beetroot, cooked and peeled
• 1 avocado, peeled and stone removed
• 2 cloves garlic, chopped
• 15 ml (1 tbsp.) olive oil
• fresh herb leaves for serving

1 Cut the eggs in half and remove the yolks with a teaspoon. Blend the egg yolks and cooked beetroot in a food processor until smooth. Flavour with salt and black pepper.

2 Spoon the beet mixture into the cavities where the yolks were.

3 Mix the avocado, garlic and olive oil in a food processor until smooth.

4 Season with salt and pepper.

5 Spoon the avocado mixture into a piping bag and pipe small piles on the beetroot filled eggs.

6 Serve with fresh herbs.

Cooking the perfect egg

Fill a small saucepan half full with water. Bring the water to a boil over high heat. Place the eggs gently in the water with a spoon. Reduce the temperature. Simmer the eggs gently for 10-12 minutes. Remove from the heat and cool under cold running water.

The post Eggs filled with beetroot and avocado appeared first on rooi rose.

Serves 4

(You can buy cooked beetroot from Woolies or Checkers)

• A handful of rocket and watercress, mixed
• 400 g (1 packet) cooked beetroot in vinaigrette (at Woolies or Checkers or buy bottled beetroot), cut in quarters.
• 2 x 100g goat’s cheese rolls with pepper
• 1 medium red onion, cut into fine rings
• 30 ml (2 tbsp.) olive oil
• 30 ml (2 tbsp.) balsamic vinegar + extra for serving

1 Arrange the rocket and watercress on a beautiful platter.

2 Place the beetroot pieces on the leaves. Cut the goat’s cheese into circles and arrange them between the beetroot pieces.

3 Arrange the onion rings over the salad and sprinkle with olive oil and balsamic vinegar.

4 Mix just before lunch with extra balsamic vinegar.

More ideas

The salad works just as well with feta or mozzarella balls.

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