Sunday, January 29, 2017

Banting Fudge.doc

Banting Fudge

  • 450 Grams cream cheese, softened to room temperature
  • 1 cup of xylitol
  • 170 Grams of unsweetened baking chocolate, melted
  • (OPTIONAL) Another 15 grams of baking chocolate, melted for garnish


1.        In a big mixing bowl, beat the cream cheese until fluffy (If some of it climbs up the sides of the bowl, stop and scrape it down again)

2.      Stir in the xylitol and mix well.

3.      Add the 170grams of melted chocolate, stir it and then mix well until blended.

4.      Scrape the bowl and make sure you have mixed everything well.

5.      Spread the batter in a load tin of Tupperware container. (Using a metal container can help it cool quicker)

6.      Place it in the fridges for 3 – 4 hours (I put mine in overnight)

7.      Cut into 16 – 32 pieces and drizzle with the optional 15 grams of melted chocolate for garnish.

8.     I’ve also added finely chopped nuts like almonds and walnuts to the mix – divine!

9.      Store the fudge in the fridge.

NET CARBS: 1g (Approx.)









Friday, January 20, 2017

Basic vetkoek

Vetkoek filled with curried Mince

Die een is ontvang van Joan:
Vetkoek filled with curried Mince

·                     10 minutes to make

·                     Serves 30

Sort of like a bread that you deep-fry with a hole inside. Put a filling of curried mince, chicken or cheese and syrup inside. It can be made for main course with salad or as an appetizer. Traditional South African.
Ingredients for Vetkoek or ready made from Spar

·                     3 kg white bread flour
·                     2 tablespoons, heaped salt
·                     2 tablespoons, heaped instant yeast
·                     2 litre lukewarm water (you may need more or less)
·                     2 tablespoons +1 teaspoon oil
·                     2 tablespoons +1 teaspoon white grape vinegar
·                     2 heaped tablespoons
·                     oil for deep frying

How to make it

·                     Combine the bread flour, salt and instant yeast in a large mixing bowl.
·                     Mix water 2 tbsp+1 tsp oil, vinegar and sugar together.
·                     Add to dry ingredients.
·                     Mix well.
·                     Knead for at least 10 minutes until dough is smooth and elastic but still slack.
Remove the required amount of dough from the bowl and freeze the rest in a container with an air-tight lid.
·                     Cover remaining sough with a sheet of greased plastic.
·                     Leave in a warm place to rise until double in bulk.
·                     Shape the dough into small vetkoeke (they increase in size when fried.).
·                     Deep-fry until golden brown outside and cooked inside.
·                     Serve with sweet or savoury as main meal or snack.
·                     If you buy the ready dough, then just make a hole in the middle of your Vetkoek and prepare as above.

Monday, January 16, 2017

Baked Potatoes with Bacon .doc

Beef and Red Pepper Kebabs

10 min Prep 30 min Cook

Robertson’s Atlantic Sea Salt
Robertson’s Black Pepper
8 Bamboo Skewers
600 g Beef Cubes
2 Red Peppers Cut into cubes
30 ml Olive Oil
30 ml Worcester Sauce
15 ml Balsamic Vinegar
5 ml Robertson’s Sage
5 ml Robertson’s Rosemary

1. Soak the bamboo skewers in water for an hour so that they don
2. Place lamb cubes and red pepper in a bowl with the olive oil, Worcester sauce, balsamic vinegar, Robertson’s Sage, Robertson’s Rosemary and toss to coat
3. Thread the beef cubes and red pepper onto the soaked bamboo skewers and pour over any leftover marinade
4. Allow to marinade in the fridge for 1 -2 hours
5. Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper
6. Place on the braai over hot coals and cook until done.


Friday, January 13, 2017




( Makes about 6 dozen squares of 2,5 x 2,5 cm )

165 g  Butter
75 ml  Syrup ( 100g )
1 tin  Condensed milk ( 397 g )
325 ml  boiling milk
1,2 kg  Sugar
140 g  Flour
2 ml Cream of tartar
5 ml Vanilla extract

Melt the butter and syrup in a heave based pot over low heat.

Add the condensed- and boiling milk to the mixture.

Combine the sugar and the flour and add it to the condensed milk mixture.

Mix continuously over low heat until it starts to boil.

Add the cream of tartar as soon as it starts to boil.

Cook for a further 25 min until it reaches the softball stadium over low heat stirring constantly to prevent it from burning.

Remove from the heat and add the vanilla extract.

Use either a wooden spoon or an electric mixer and beat until the mixture starts to firm up slightly.

Pour into a greased or lined pan ( not smaller than 18 x 28 x 3 cm ) even the surface.

Cut into squares before the fudge sets completely.




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