Ingredients:
500g smoked salmon, chopped
600g zoodles (more if you prefer)
150ml cream
1 tsp heba pap
Sprinkle of salt and pepper
1 tbs Holsum
Method:
In a large frying pan or pot, melt holaum, then add the salmon and fry until just cooked. Add the salt, pepper and zoodles and allow to cook on medium heat (approximately 5 mins). Add cream, and 1 tsp heba pap and mix well.
Cost per plate: R13.50
(Marrows 3 for R10 large, salmon R34.99 for 500g)
Ingredients:
2kg raw gherkins
4 cups boiled water
1 cup apple cider vinegar
4 cups white vinegar
125ml sweetener
4 tsp salt
8 tsp dried dill
8 cloves of garlic sliced (4 per jar)
2 tbs pickling mix
2 large jar
For water bath:
2 liters water
1/2 cup salt
Method:
Prepare gherkins in the way you want to pickle them. We sliced ours in half lengthways. Soak in a water and salt bath for 1 hour.
In a pot, bring vinegar, sweetener, salt, water, dill and pickling mix to the boil. Allow sweetener to dissolve fully.
Throw boiling water in jars, let stand for a few minutes then throw boiling water out. Strain gherkins and add to the jars along with the garlic. Throw hot pickling liquid over the gherkins and into the jars until full.
Allow to stand for 1 week before eating.
Ingredients:
3 large carrots, peeled and sliced
2 tbs sweetener
1.5tbs butter
1/2 tsp cinnamon ground
Pinch of salt
Method:
In a pot, add sliced carrots, salt and water and bring to a boil. Boil until slightly tender then drain the water off. Add carrots back to the pot, adding the butter, cinnamon and sweetener and stirring until it starts to bubble but not brown. Serve warm.
Ingredients:
5 Red velvet heba pap cake in a cup
1 cup Berry coulis
1 cup frozen berries
1/2 cup sherry
Cream cheese frosting
1 cup Custard
(Recipes under desserts tab)
Method:
Cut red velvet cake into cubes and separate into two piles. Use one for the base. Sprinkle a few tablespoons of sherry over the cake, then half of the berry coulis and half if the berries. Add 1/2 of the custard topping, spreaded, then half of the cream cheese frosting. Repeat the process, adding berries on top to garnish. Refrigerate and let settle for atleast 5 hours before enjoying.
Ingredients:
1 cup cherries
½ cup rum
100g Heba Pap
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2 tsp mixed spice
2 tsp nutmeg
Zest of 1.5 oranges
4 large eggs
½ cup sweetener
1 tsp vanilla
¼ cup melted butter
½ cup grated pumpkin
½ cup chopped nuts
¼ cup rum for the top
Method:
Preheat oven to 180C.
In a bowl, add brandy, zest, vanilla and cherries, halved and allow to stand for about 2 hours.
In a separate bowl, mix together all the dry ingredients and set aside.
Crack eggs and add to sweetener in a bowl and cream together until mixture creamy. Fold in the dry ingredients and then the soaked cherry and rum mixture. Spread mixture in a prepared and greased square baking tin. Bake for around 45mins, watching as the edges start to brown more at the end. Remove from the oven, place on wire rack and throw remaining rum on top while warm. Allow to stand in fridge overnight. Enjoy the next day with homemade custard or cream cheese frosting or cream
Ingredients:
350g sesame seeds
50g finely grated cheddar
1 tsp salt
2 tbs onion powder
Few grinds black pepper
2.5 tbs psyllium husks
450ml water
Method:
Preheat oven to 160C. Mix sesame seeds, psyllium, salt, pepper together. Add water, mix well and then grated cheddar. Allow to stand for 10minutes.
Line a large baking sheet with baking paper and spread mixture out evenly. Bake for 20 minutes, slice to indent crackers then bake for a further 30 minutes or until crisp. Allow to cool on a wire rack
Ingredients:
700g boney fatty lamb stewing meat
1 large onion
1 tbs chopped garlic
2 large carrots
300g pumpkin chunks
2 tbs holsum or other oil
300ml bone broth
2 tsp paprika
Salt and pepper to taste
Method:
Brown onions and garlic in holsum, add paprika and then meat. Brown meat. Wash, peel and chop carrots and pumpkin. Blanche carrots then add all to the pot. Add bone broth and top up with water. Bring to the boil. Now there are two methods after that...you can either insulate it to slow cook in a haybag (while you go to work or out or even overnight) or simmer on the stove for about an hour to 90 mins.
Once tender and cooked, to thicken, add 2 tbs heba pap and stir well. Enjoy!
