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Artappel Koekies - Potato fritters


6 potatoes peeled and cubed - cooked with half a teaspoon of salt in water till soft, strain . Mashed with a
tablespoon of butter and half a cup of milk .

2 eggs

1 cup of cake flour

1 tablespoon of vanilla essence

2 tablespoons of sugar

Some oil for frying

Cinnamon sugar to sprinkle over fritters when frying are done .


Simply mix all ingredients together in a bowl - your batter should not be runny or else your fritters will be too
mushy . It should resemble a stiff batter .

Fry fritters until crisp and brown on both sides in a hot pan with 2 tablespoons of oil on medium to high heat .

You may add 1 teaspoon of baking powder for the puffed up version of this fritter .

Sprinkle generously with cinnamon sugar , and you are done ... So easy and so very delicious .

Loaded Baked Potato & Chicken Casserole
serves 4
3 – 4 medium russet potatoes, scrubbed and diced
(about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season
chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese,
and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese,
remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole
and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and
bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese
and bake until melted. Serve.

Strawberry Swirl Cheesecake Cupcakes
For the crust
 1½ cups graham cracker crumbs
 4 tbsp. unsalted butter, melted
 3 tbsp. sugar
For the strawberry swirl
 6 oz. fresh strawberries
 2 tbsp. sugar
For the filling
 2 lbs. cream cheese, at room temperature (I used 3 packages)
 1½ cups sugar
 Pinch of salt
 1 tsp. vanilla extract
 4 large eggs, at room temperature (I used 3 eggs)
1. Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham
cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry
ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.
2. To make the strawberry puree, combine the strawberry and sugar in a blender or food
processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
3. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer
until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a
time, mixing well after each addition.
4. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a
½ teaspoon of the strawberry puree in a few dots over the cheesecake filling. Use a toothpick or a
wooden skewer to lightly swirl and create a marbled effect.
5. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will
look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let
cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

Battered fish
1/2kg hake fillets
1tsp lemon pepper
1tsp fish spice
1/2tsp ground green chillies
1/2 teaspoon white pepper
Juice of 1 fresh lemon
1cup self-raising flour
1tsp baking powder
1egg white-beat stiff
1/2 cup milk
1/2 cup water
Drop of egg yellow colouring
Mix all together.
Mix together and allow fish to marinate.
Coat in maizena,then batter. fry in hot oil till golden and crisp.

You will need :
175g Icing Sugar
75g Caster Sugar
125g Ground Almonds
3 Free Range Egg (Whites Only)
Pinch of Salt
Buttercream Filling :
75g Quality Butter (Room Temperature)
150g Icing Sugar
Method :
1. Preheat the oven to 160°C / Fan oven 140°C / Gas Mark 3.
2. Mix together the icing sugar and ground almonds and sift them into a bowl. Reader Erica recommends
blitzing both the icing sugar and ground almonds in the food processor to make them finer.
3. In another bowl, whisk the egg whites and a pinch of salt into soft peaks. Gradually whisk in the caster sugar
until it's thick and glossy.
4. Add in desired colour / flavour (tiny amounts).
5. Fold half the icing sugar and ground almond mixture into the meringue and mix thoroughly. Add in the other
half of the mixture. Use a spatula to fold together until it has thickened and becomes glossy.
6. Spoon into a piping bag.
7. Line 2 baking trays with baking paper.
8. Pipe 3cm rounds onto the baking paper then give the baking tray a little tap on the work surface. Leave to
stand for 20 minutes, until they form a slight skin.
9. Bake for 15 minutes. Remove from the oven and leave to cool.
10. Whilst they are cooling you can make the filling. Beat together the butter and icing sugar, add in desired
colouring / flavour (tiny amounts) and combine.
11. Sandwich the buttercream filling between two cooled macaroons and enjoy! One is never enough!