Gestolde Wortelslaai

Die wortelslaai is vir Pasella gemaak as deel van ʼn tipiese Suid-Afrikaanse middagete.

(Bedien 4)

1 blik (440g) pynappel, fyngemaak
1 pakkie suurlemoenjelliepoeier
½ k witsuiker
knippie sout
2 k geskilde wortels, fyn gerasper
½ k room
geelwortelrepies, pynappelstukkies en pietersielie vir garnering

Dreineer die pynappel en vul die sap met water aan tot 250 ml. Verhit tot kookpunt en los die jelliepoeier daarin op. Laat dit afkoel tot dik, maar nie styf gestol nie. Klits die dik jellie tot romerig, Klits die suiker bietjiesgewys by en dan die sout. Meng die gedreineerde pynappel en wortels en vou dit liggies by die jellie in. Klits die room tot styf en vou dit ook by die mengsel in. Spoel ʼn middelslag-slaaivorm met koue water uit. Gooi die slaaimengsel daarin en plaas dit in die koelkas om te stol.

Om te ontvorm – druk die boonste rand van die slaai versigtig van die vorm los. Hou die vorm ʼn paar tellings in warm water. Plaas ʼn slaaibord oor die vorm en keer dit om sodat die slaai op die bord kan uitgly. (As dit steeds aan die vorm vaskleef, hou dit onderstebo en druk die rand liewer versigtig met die vingers sodat daar lug tussen die slaai en die vorm kom.) Garneer die slaai soos verkies. Hou dit in die yskas tot net voor opdiening.

Stampmielie Gereg (Maureen Paulson)

500 ml Stampmielies
7 ml Sout
10 ml Olyfolie of botter
250 g. Spek, gesnipper
250 g Sampioene in skyfies gesny
250 ml Mayonaise
125 ml Vars room
1 pakkie Wit uiesoppoeier
250 ml Gerasperde cheddar kaas
Vars gemaalde swart peper

So Maak Mens:
Week mielies oornag. Dreineer dit en voeg in pot met genoeg water en bedek, kook tot gaar. Dreineer baie goed. Vooorverhit oond tot 180 en smeer ' oondvaste bak. Verhit die olie of botter in 'n pan en braai die spek en sampioene tot bruin. Meng die mayonaise, room, soppoeier en kaas in 'n groot mengbak. Voeg die mielies, spek en sampioene by en geur met peper. Skep die mengsel in die boorbereide oond bak en bak vir ongeveer 60 minute tot bruin bo-op.

Healthy uses for Avocado Oil

Cooking

Refined avocado oil is the best oil to use when cooking with high temperatures. Of all the oils available, refined avocado oil has a much higher smoke point than any of them. It is even higher than olive oil which smokes at 410 degrees F. But refined avocado oil does not smoke until it reaches a high temperature between 490 degrees F and 520 degrees F. The more refined the oil is, the more heat it will be able to withstand.
When the oil begins to smoke it creates free radicals in your food which can cause many diseases. By substituting this oil for any or all of your regular oil in your cooking, you will eliminate your intake of free radicals.
Avocado oil can be used when sauteing, searing and deep frying.

Baking

You can easily substitute avocado oil for other oils in your baking, as for most oils you will be able to use the same quantities. It can also be substituted for butter, shortening or margarine, but you will have to reduce your quantity as oil is thinner and absorbs the dry ingredients much quicker. Start by substituting oil for half the amount of butter to see how it will turn out. Take note of the changes you made and go from there for your next batch.

Salads and Dressings

Cold pressed avocado oil is great for all of your salads and dressings. Use the darker green oils for more flavor and nutrients because these have not been refined as much. Avocado oil goes great with all kinds of different spices. For a simple vinaigrette, mix the oil with some vinegar and honey along with your favorite spices and drizzle over your raw or lightly baked vegetables.

Marinating Sauce

Use in all your marinades for meat as well as your vegetables. Mix some oil with freshly squeezed lemon juice, chopped cilantro, onion and a pinch of sea salt to marinate your steak before grilling.

Dipping Oil

Use the oil as a dip for your freshly baked breads and biscuits. You can also use it as a light spread on bagels or toast. For added flavor add a pinch of cinnamon or nutmeg.
Avocado oil may be a bit pricey, but in the end you could actually end up saving money because the oil is nutritious and will help you to fill up faster and feel full longer. This will help you to reduce your unhealthy snacks between meals, and thereby cut your overall calorie intake.

GI Diet Apple Bran Muffins

Number of Servings: 12

Ingredients

Vegetable oil cooking spray
190ml All-Bran cereal
250ml skim milk
160ml whole wheat flour
80ml sugar (or sugar substitute)
10ml baking powder
2.5ml baking soda
1.5ml salt
5ml ground allspice
2.5ml cloves
375ml oat bran
160ml raisins
2 large apples, peeled and cut into 1cm cubes
1 egg, lightly beaten
10ml vegetable oil
125ml applesauce, unsweetened

Directions
1. Preheat oven to 175°C. Spray 12 cup muffin tin with vegetable oil cooking spray.

2. Mix the cereal and skim milk on a bowl and let stand for a few minutes.

3. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, allspice and cloves. Stir in the oat bran raisins and apple.

4. In a small bowl, combine the egg, oil and applesauce. Stir the egg mixture and bran mixture in with the dry ingredients.

5. Spoon the mixture into the muffin tins and bake for about 20 minutes, until brown.

BILTONG FRITTATA

10 ml Margarien 1 klein uitjie halwe klein soetrissie ontpit en in blokkies gesny 4 groot eiers 30 ml laevetmelk 50g biltong in baie dun skyfies gesny 50g fetakaas gekrummel vars pietersielie
Smelt margarien in pan en roerbraai di ui en soetrissie tot deurskynend. Klits eiers en melk tot net gemeng en giet oor die uie en soetrissie. Vou die kante van die eiermengsel stadig met 'n spaan na die middel totdat die mengsel begin stol en strooi dan die biltong fetakaas en gekapte pietersielie bo oor. Plaas die frittata vir 'n paar min onder die rooster element totdat dit mooi verbuin het en heeltemal gestol het. (Indien jy dit ni in die oond wil plaas ni kan jy dit van die hitte verwyder en vir 'n paar min bedek met 'n deksel of foelie totdat die bokant gestol is.

ROMERIGE BILTONG PASTA

15 ml (1 e) olyfolie
1 ui,fyn gekap
250 g knopiesampioene

sout en vars gemaalde peper
500 ml (2 k) room
200 g nat biltong, gekerf
15 ml (1 e) vars pietersielie, gesnipper
250 g linguini-pasta

1. Verhit die olie in ’n pan en braai die sampioene en ui ’n paar minute tot gaar en geurig. Geur met sout en peper.

2. Sit die room by en bring tot kookpunt. Verlaag die hitte en laat prut tot die sous effens verdik.

3. Sit die nat biltong en pietersielie by en roer ’n paar minute.

4. Kook die pasta in soutwater tot al dente, dreineer en meng dit by die biltongmengsel.

Biltong Pate

Finely chop:
4 rashers streaky bacon
1 small onion
1 punnet mushrooms

Fry the bacon, remove and then saute the onion and mushrooms until soft and slightly browned. Add to the bacon and cool.

Now add all of the following:
200ml good quality mayonnaise
250g creamed cottage cheese
200g biltong (see note below) nie te nat nie ook nie te fyn nie
Fresh Italian parsley, finely chopped

Season with:
2 cloves
1 teaspoon coriander seeds
black pepper
1/2 teaspoon nutmeg
Grind all the spices together in a coffee grinder or pestle and mortar or a normal pepper grinder.

As with the snoek pate, I like this pate with some texture, so I do not process the pate in a food processor as described in the original recipe, I rather use a wooden spoon to blend it. I also use a mixture of very finely sliced biltong and powdered biltong to make up the 200g.

If making it in advance, remember to remove it from the fridge and let it come to room temperature, to bring out the flavour and to make it easier to spread.