Resep deur Vickie de Beer. Foto Lee Schwagele crphotographic.co.za

Geurige hoender

Bestanddele

• 2 e (30 ml) olyfolie
• 1 e (15 ml) botter
• 1 e (15 ml) fyngekapte vars gemmer en fyngekapte knoffel
• 4 grasuie, ruweg gekap
• 1 t (5 ml) gekapte brandrissies
• ¼ k ongesoute geroosterde kasjoeneute
• 500 g ontbeende hoenderdye (koop so by die supermark)
• ¼ k (60 ml) sjerrie
• 3 e (45 ml) sojasous
• 4 ontpitte dadels gesny
• sap van een lemmetjie
• 2 hande vol fyngekapte vars koljanderblare

Metode

1. Verhit die olie en botter in ’n groot pan oor matige hitte. Geur die hoender met sout en verbruin alkant tot goudkleurig. Skep uit en hou eenkant.
2. Braai die gemmer, knoffel, grasuie en brandrissie vir 2 min. of tot die knoffel goudkleurig is.
3. Voeg die kasjoeneute en hoender by en braai vir 5 min.
4. Voeg die sjerrie, sojasous, dadels en lemmetjiesap by en laat die mengsel vir sowat 7 min. prut tot die sous afgekook is en die hoender gaar is.
5. Roer die vars koljander by en laat afkoel voor jy die gereg in ’n digsluitende houer bêre.

Hoenderpasteitjies

Genoeg vir 10-12 klein pasteitjies.
Bêre vir 2-3 dae in ’n digsluitende houer in die yskas. Die deeg is gluten- en koolhidraatvry.

Deeg:

1. Meng 180 g (1½ k) gerasperde mozzarella en 45 g (3 e) roomkaas in ’n mikrogolfvaste bak.
2. Mikrogolf vir 2 min. op hoë krag, of tot die kaas gesmelt is.
3. Voeg 1 liggies geklitste eier by, gevolg deur 150 g (1½ k) amandelmeel en 2,5 ml sout en meng goed.
4. Keer die mengsel op ’n skoon werksvlak uit en knie liggies tot ’n deeg.
5. Druk die deeg plat, draai in kleefplastiek toe en laat rus vir sowat 10 min. in die yskas. Verhit die oond tot 180˚C.
6. Rol die deeg tussen 2 velle bakpapier uit tot sowat 2 mm dik.
7. Sny 12 groot sirkels met ’n deursnee van 6 cm en 12 kleiner sirkels met ’n deursnee van 4 cm uit en voer ’n muffinpan met 12 holtes uit.
8. Meng 250 ml (1 k) hoender (*sien resep onder) met 45 ml (3 e) crème fraîche.
9. Skep 2-3 e van die hoender in elke holte en bedek met die kleiner sirkels.
10. Seël die randjies en bak vir 20 min. of tot goudkleurig.

Die hoender sal vir 2-3 dae in die yskas vars bly.

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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.

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Makes 1 loaf of bread

Ingredients

• 705 ml (2¾ c + 1 tbsp. + 2 t) basic white bread mixture  (gluten free)
• 10 ml (2 t) salt
• 10 ml (2 t) castor sugar
• 10 ml (2 t) Xanthum gum powder
• 20 g (2 packets) dry yeast
• 350 ml (11/3 c + 1 tbsp. + 1 t) lukewarm water
• 30 ml (2 tbsp.) olive oil

1 Preheat the oven to 200 ° C. Spray an 18 cm x 10 cm bread pan with non stick food spray and sprinkle rice flour over. Shake off the excess flour.

2 Sift the flour, salt, sugar and Xanthum gum powder into a mixing bowl. Stir the yeast through.

3 Mix the water and oil. Add to the flour mixture and mix with a wooden spoon into a soft dough forms. Spoon into the pan and slightly smoothen the top.

4 Bake for 45 min to 60 min until golden brown. If the sides are not brown: Remove the bread from the pan, place it on the oven rack and bake for 10 more minutes.

5 Allow to cool completely on a wire rack before cutting it.

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Makes 18

• 125 ml (½ c) butter, softened
• 125 ml (½ c) sugar
• 110 ml (1/3 c + 2 tbsp) soft brown sugar
• 60 ml (¼ c) milk
• 325 ml (1¼ C + 1 e) self raising flour mixture, sifted
• pinch of salt
• 15 ml (1 tbsp) milk
• 100 g (1 block) dark chocolate, chopped

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

2 Cream the butter and sugar together until light and fluffy. Pour in 50 ml (3 tbsp + 1 t) of the milk and mix well.

3 Mix the flour with the butter mixture. Add the remaining milk and chocolate.

4 Spoon heaped teaspoons of the biscuit dough on the baking sheet – bake only 6 at a time, because the dough spreads while baking.

5 Bake for 15 minutes or until the cookies are lightly browned.

6 Leave on the baking sheet for 30 seconds and cool on a wire rack.

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Makes 40 balls

• 125 ml (½ c) butter
• 125 ml (½ c) sugar
• 250 g (1 packet) dates, pitted and chopped
• 500 ml (2 c) Rice Krispies
• desiccated coconut to roll balls in

1 Melt the butter and sugar in the microwave. Stir regularly.

2 Stir in the dates and microwave for another 2 minutes until the mixture starts to boil. Beat with an electric mixer until the dates are fine.

3 Stir in enough Rice Krispies to form a stiff dough.

4 Roll heaped teaspoonfuls of dough into balls. Roll in coconut.

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Makes one large cake

Ingredients

180 ml (¾ c) softened butter
330 ml (1 c + 1/3 c) sugar
6 large eggs, separated
250 g (2½ blocks) dark chocolate
200 g (2 packets) ground almonds
20 ml (1 tbs + 1 t) cocoa
10 ml (2 t) potato flour
1 ml (¼ t) baking powder
finely grated zest and juice of one squeezed orange – about 60 ml (¼ c)
10 ml (2 t) orange liqueur or brandy
5 ml (1 t) vanilla
pinch of salt
pinch of cream of tartar
icing sugar for serving

1 Heat the oven to 180 ° C. Line a 25 cm x 6 cm cake tin with baking paper.

2 Cream the butter and sugar together until light and fluffy. Add the egg yolks one by one.

3 Melt the chocolate and let cool slightly. Fold the chocolate and ground almonds into the egg mixture.

4 Sift the cocoa, potato flour and baking powder and mix with the chocolate mixture. Add the orange juice, zest and liqueur.

5 Place the egg whites in a clean glass bowl. Add the salt and cream of tartar and beat until it forms stiff peaks. Fold the beaten egg whites into the chocolate mixture.

6 Pour the mixture into the cake tin and bake for about 35 minutes or until a skewer comes out clean.

7 Let it cool in the tin before turning out.

8 Dust with icing sugar or cocoa before serving.

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12 cupcakes or one big sponge cake

465 ml (1¾ c + 2 tbs + 1 t) basic flour
225 ml (¾ c + 3 tbs) butter, softened
250 ml (1 c) caster sugar
6 eggs, lightly beaten

Icing sugar

125 ml (½ c) butter, softened
375 ml (1½ c) icing sugar, sifted
red and blue food coloring
1 Preheat the oven to 180 ° C. Grease a muffin pan or use cup cake paper cups.
2 Sift the flour and mix with the butter, sugar and eggs. The batter should be soft enough to scoop with a spoon. Add 15-30 ml (1-2 s) lukewarm water if necessary.
3 Fill the muffin pan or cup cake cups three quarters with the dough. Smooth the top wit a spoon. Bake for 25-30 minutes or until a skewer comes out clean. Cool on a wire rack.

Icing sugar

4 Mix the butter and icing sugar until smooth. Divide it into two parts. Color half with a few drops of red food coloring and the other half with blue coloring. Spoon into a piping tube and decorate each cupcake.

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