Lynette Muller

2 teaspoons vegetable oil
2 cloves garlic – minced
1/2 onion – chopped
1 (12 ounce) bag frozen broccoli – defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp light cheddar cheese
1/3 cup parmesan cheese
2 eggs – beaten (can use whites for healthier version)

Preheat the oven to200°C. Lightly grease a baking sheet lined with aluminum foil. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently. To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.


Jalapeno Bacon Cheddar Soup ~ Banting


8 slices Bacon
4 medium Jalapeno Peppers, diced
4 Tbsp Butter
3 cups Chicken Broth
1 tsp Dried Thyme
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Celery Seeds
1/2 tsp Cumin
3/4 cup Double Cream
230g Cheddar Cheese, grated
Salt and Pepper to taste

Slice the bacon into 2,5cm slices and cook until crisp. Remove the bacon from the pan while reserving the fat. Dice the jalapenos (remove the seeds if you do not like the heat), and sautee in the bacon fat. Remove from the pan while reserving the fat. In a pot, add the bacon fat, broth, butter and spices. Bring to a boil and reduce heat to simmer for 15 minutes. Using a stick blender, emulsify the broth to incorporate the fats into it. Once done, add the cream and grated cheese. Stir together and season to taste. Add the jalapeno and bacon into the pot and let it simmer for 5 minutes before serving.


410G Tin whole kernel corn – drained

50ml Stork

50ml Flour

500ml Milk

250ml Cheese – grated

1 Egg – lightly beaten

Salt and pepper

Tomato – thinly sliced



Preheat oven 180 degrees.

Melt margerien and stir in flour to form a paste.

Remove from heat and gradually stir in the milk.

Return to heat and stir  sauce until it thickens.

Mix in mealie, cheese, egg, salt and pepper.

Place in a ovenproof dish and bake 30 minutes  or golden brown.

Serve with tomato slices on top.

Mac and cheese

Ingestuur deur Wanda-Mari Lundly

1 Pak Macaroni
2kop Cheddar Kaas
1Pak spek (gesnipper0
2 Eiers
1kop Melk
Sout en Peper
2 Tamaties
Kook Macaroni tot sag – dreineer Rasper kaas,sny tamaties in ringetjies,
Klits eiers saam met die melk,
Braai spek net gaar
Smeer Bakskottel en pak lae. Laaste laag moet kaas bo-op wees
Gooi eier en melkmengsel bo-oor stip met n paar klontjies botter en bak tot mooi Goudbruin en gestol ongeveer 25min. by 180C

Basic white sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup milk

In a small saucepan, melt butter over medium heat.
Whisk in the flour, salt and pepper until smooth.
Gradually whisk in the milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Use immediately or refrigerate.

You can double or triple this recipe as needed.

Stir in some grated cheese just before removing from the heat.
Any cheese of your choice.  I prefer Cheddar

Blue Cheese salad dressing

Makes 1 cup (250ml), about four servings

If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.

The touch of red wine vinegar gives the dressing a little extra acidity, and if you don’t mind the faint pink color, you can use that in place of the lemon juice or white wine vinegar. I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.

Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.

115g blue cheese, crumbled
1/2 teaspoon sea salt
a few turns freshly ground black pepper
1 tablespoon finely chopped chives
1/4 cup (60g) sour cream, regular or lowfat
1/4 cup (60ml) buttermilk
1 tablespoon fresh lemon juice or white wine vinegar
a few drops of red wine vinegar

In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.

Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

Spoon over wedges of very cold Iceberg lettuce or use as a dip. Garnish with additional chives, crumbled or sliced bacon, and some freshly ground black pepper.

Blue cheese dressing can be made up to three days ahead and refrigerated.

Fresh Herb and Cheese Frittata (Banting)

2 cups fresh baby spinach
1/2 cup basil leaves
1/2 cup parsley leaves
1/4 cup chives, roughly chopped
1 1/2 tablespoons fresh tarragon
2 cloves garlic, roughly chopped
1/2 teaspoon kosher salt
2 tablespoons reduced-fat milk
2 tablespoons plus 1 teaspoon extra-virgin olive oil
6 large eggs
1/2 cup grated Cheese
1/4 teaspoon freshly ground black pepper

Preheat the broiler and position an oven rack 10cm from the heat. In a food processor, combine the spinach, herbs, garlic and salt. Add the milk and 2 tablespoons of the oil. Pulse until the mixture forms a pesto like paste. In a bowl, whisk together the eggs. Whisk in spinach mixture, 1/4 cup of the Manchego and the black pepper. Heat remaining oil in a 25cm ovenproof skillet over medium-low heat. Pour in egg mixture and cook, without stirring, until the frittata sets around the edges, about 5 minutes. Sprinkle with remaining Cheese. Transfer the pan to the oven and broil 1 to 2 minutes until golden and firm to the touch. Slice and serve.

Refrigerated Cheese Cake

Biscuit base:
1 –1 ½ packets digestive biscuits, finely crushed
150 g butter, melted
4 eggs, separated                      
375 ml sugar, use in 2 halves
15 ml lemon rind                        
15 ml lemon juice
30 ml gelatine                           
125 ml cold water
pinch of salt                             
2 X 250 g smooth cottage cheese
250 ml whipped cream (optional)
Fruit of your choice                  
jelly or glaze
1.        Mix the crushed biscuit crumbs & melted butter.
2.       Press onto base & sides of spring pan with back of tablespoon. Smooth down sides with a straight glass. Refrigerate.
3.       Place gelatine in cup, add the 125 ml cold water, allow to soften.
4.       Place the yolks & HALF the sugar in top of a double boiler.
5.       Add the lemon rind, lemon juice & salt.
6.       Beat yolk mixture over heat until mixture is thick & lemon coloured. Beat constantly for 5 minutes..
7.       Spoon the cottage cheese into a biggish bowl.
8.       Dissolved  softened gelatine in microwave till completely dissolved.
9.       Add the dissolved gelatine to the yolk mixture, mix.
10.    Fold yolk mixture into the cottage cheese mixture, mix till smooth.
11.      Beat the egg whites till stiff, GRADUALLY adding the rest of the sugar. Mix till meringue consistency.
12.    Fold meringue mixture into the cheese mixture.
13.    Fold in whipped cream, if using.
14.    Pour into prepared biscuit base & refrigerate overnight.
15.    Decorate with any fruit, fresh or canned.
16.    Prepare complementary colour jelly/glaze & spoon over fruit, CAREFULLY.

Refrigerate until completely set.

Cheese Muffins ( 1 or(2) muffin trays)

1,half (3) c milk                         
1 (2) c cake flour
1,half (2,half) c grated cheese   
half (1) c whole wheat flour
75 g (125 g) marg                       
1 (2) eggs, well beaten
5 ml (10 ml) mixed herbs             
10 ml (20 ml) baking powder
  or dry dill tips                          
5 ml (10 ml) dry mustard powder               
salt & pepper                            

1.        Pre-heat oven to 220*C (420*F)
2.       Grease muffin tray WELL!!
3.       Rub the marg into the flour.
4.       Add the baking powder, salt. Pepper, mustard & herbs.
5.       Mix well.
6.       Add the grated cheese and mix well.
7.       Beat the eggs into the milk & add to the dry mixture.
8.       Do not over mix, the mixture will be very runny.
9.       ¾ fill the muffin trays.
10.    Bake for 15-20 minutes or until golden brown.