Saturday, 31 December 2016

Fat Filled Loaded Coleslaw

1 half head grated red cabbage
1 large carrot, peeled and grated
4 whole pickles, slices and finely diced
1 tin sliced baby corn
1/2 cup mayo
2 tsp apple cider vinegar
1/2 cup grated cheddar
Salt and pepper to taste

Mix all ingredients together and allow to chill for 1 hour before serving

Wednesday, 21 December 2016

Marinated Curry

For the meat:
700g stewing lamb, beef etc
1 cup yoghurt or amasi or buttermilk
1 tin chopped tomatoes
2 star aniseed
4 bay leaves
1 tsp salt
1 tsp turmeric
2 tsp paprika
1 tsp jeera
1 tsp cumin whole
1 tsp pimento whole
2 tsp chopped chillies
1/2 tsp whole cloves
2 tsp fennel powder
2.5 tbs homemade curry powder
For the curry:
2 tbs holsum, lard, butter etc
1 large onion, chopped
1 sweet potato, peeled and chopped
1/2 cup peas
Water to top up

Marinate the meat in the marinating ingredients above by placing all ingredients in a zip lock bag, mixing well and allowing to marinate for at least 4 hours (or overnight).

Brown onions in the holsum, add the marinated meat, sweet potato and peas and bring to the boil, stirring occasionally. Turn down the stove to medium and allow to cook u til potatoes done and meat tender. Alternatively, bring to the boil and allow to cook in haybag for the day. (Until you get home from work etc)

Tuesday, 13 December 2016

How to make an Omelette

Step by step instructions on how to get it right!

Tools you will need:
• bowl
• nonstick frying pan
• whisk or fork
• spatula
• egg lifter
• plate

2 large eggs
30ml milk
Salt and pepper to taste
1 tbs holsum or coconut oil

Place pan on medium heat on stove.
Add 1 tbs coconut oil or holsum to pan.
Crack eggs into bowl, add milk and whisk until well combined.
Add egg mixture to pan.
Cook on medium heat until the top is firm to touch. (Must no longer be runny).
Add salt and pepper.
Using spatula, loosen the bottom of the omelette.
Using egg lifter, slide under omelette and lift to flip.
Flip over and allow to cook on the other side for a minute.
Flip into your plate and add desired cooked fillings, then flip over and enjoy ❤

Sunday, 11 December 2016

Bone Broth

Bag of bones (quantity is up to you, I use about 1-2kg)
2 large carrots
3 celery sticks
1 large onion
4 bay leaves
1 tsp black pepper corns
2 tsp salt
1/4 cup vinegar (I use apple cider vinegar)
A few cloves
A few pimentos

Roast the bones on 200C in preheated oven for 20mins. Throw bones and fat into pot, along with peeled and quartered onion, peeled and roughly chopped carrot and washed and roughly chopped celery. Add all remaining ingredients and top up pot with water. Bring to the boil.
Allow to cook further in haybag or reduce heat to a simmer and simmer for up to 36 hours, topping up with water as needed.

Once all the nutrients have been drawn out of the bones strain the mixture. Allow to cool in Fridge overnight, then scoop much of the fat out. Decant into bags and freeze into portions. Delicious with some added salt, or as a stock for stews and other dishes.

Lamb stew

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

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 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!

Thursday, 8 December 2016

Cheese and onion sesame seed crackers

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

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

Erica's Bone Broth

By Erica Hutchison

Put bones in the oven and roast as they are for
about 45 minutes. Place into a pot along with
unpeeled carrot, celery, bay leaves, peppercorns,
salt and pepper as well as 2 tablespoons apple
cider vinegar. Fill pot with water and bring to the
boil. Simmer for up to two days(or in hay bag)
Top up water
as needed. Once finished, strain out all the solids
and allow to cool in the fridge. Scoop out the
excess fat. The broth will be like a yellowish jelly.
Scoop out a cup at a time and warm - salt to taste.
Lasts a week in the fridge - but can also be frozen!

Hay Bags are a cost effective way of overnight cooking without the added expense of electricity. To purchase yours today, call Erica Hutchison. The large haybags (4lt pots) are R250 excl postage which is R100 at GPO (prices subject to change without prior notice). Her cellphone/WhatsApp number is 0794978160.

Wednesday, 7 December 2016

Christmas Cake

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

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

Monday, 5 December 2016

Berry Trifle

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)

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.

Cream Cheese Frosting

1.5 cups cream cheese
100ml cream
1/4 cup xylitol icing
1 Tsp vanilla
1 Tbs lemon juice

Whisk together all ingredients until smooth.

Sunday, 4 December 2016


500ml cream
5 egg yolks
2 tbs sweetener
Pinch salt
1 tsp vanilla

When separating the eggs, be careful to not have egg whites with it.
In a pot, combine cream and vanilla and get until it starts bubbling. Remove from heat. In a round bottomed bowl, place egg yolks with sweetener and salt and whisk. Add a little warm cream to the egg yolks and whisk well. Incorporate more and more until all is properly combined. Decant back into the pot and place over medium heat whiskig continuously. Cook until desired consistency reached and remove from heat.

Berry Coulis

1 cup frozen berries
1/2 cup boiling water

In a Liquidizer, add berries and water and allow to process until smooth

Red Velvet Microwave Cake in a cup

50g Heba Pap
2 tsp baking powder
Pinch salt
2 tbs Sweetener
1 cup mixed berries
2 eggs
1 tbs cocoa powder
1 tsp vanilla
1 tbs lemon juice

In a Liquidizer, mix together 1 cup frozen berries with 1/2 cup boiling water.
In a bowl, mix together heba, baking powder, sweetener, salt and cocoa. Add eggs, vanilla and berry puree. Mix. Add the lemon juice and mix again. Do not overmix! Grease 5 mugs, and spread evenly (about 2 tbs per mug). Microwave in high for 2 minutes. Allow to cool in cup before removing. Enjoy with cream cheese frosting.

Basil and Hemp Pesto


2 cups basil leaves
2 cloves garlic
1/2 cup hulled hemp seeds
2/3 cup extra-virgin olive oil

Salt and pepper to taste


In a food processor, add all ingredients and process until desired consistency reached.

Can be decanted into ice trays and frozen into blocks. Once frozen, you can pop into a zip lock to store for up to 3 months

Vegan Curry

200g frozen peas
200g peeled and diced carrots
1 can chopped tomatoes
2 tbs curry powder
2 tsps garam masala
1 medium onion, chopped
1 bay leaf
1 stick cinnamon
2 tbs holsum
1 tbs garlic
1 tbs ginger

In a pot, melt holsum and fry onions until translucent. Add garlic, ginger and other spices. Fry for about 2 minutes. Add remaining ingredients and allow to simmer until carrots are tender.

Serve with caulirice.

Tomato and basil cooked sauce

½ onion, chopped
1 tin tomatoes
1 tin tomato paste
Large handful chopped basil
1 tbs holsum
1 tsp garlic
Salt, pepper and sweetener to taste

In a pot, melt holsum and fry onions with garlic until onion translucent. Add tomato time, salt, sweetener and pepper. Add half cup water. Allow to simmer for about 10-15 minutes. Add basil and cook for a further 5 minutes.

Glazed Carrots

3 large carrots, peeled and sliced
2 tbs sweetener
1.5tbs butter
1/2 tsp cinnamon ground
Pinch of salt

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.

Friday, 2 December 2016

Sweet and Sour Pickles

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

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.

Thursday, 1 December 2016

Creamy Smoked Salmon Zoodles

500g smoked salmon, chopped
600g zoodles (more if you prefer)
150ml cream
1 tsp heba pap
Sprinkle of salt and pepper
1 tbs Holsum

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)

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