SPECIALLY FOR MOMS

Celebrate Mother’s Day with a delicious spread of sweet and savoury treats

1 BILTONG AND BLUE CHEESE TRAY BAKE

MAKES ABOUT 24 SQUARES Preparation: 15 min Baking: 45 min 5 extra-large eggs 500 ml (2 c) buttermilk 180 ml (¾ c) olive oil 500 g (3½ c)

self-raising flour 420 g(3 c) cake flour 10 ml (2 t) bicarbonate

of soda 10 ml (2 t) baking

powder 5 ml (1 t) salt 3 ml (generous ½ t)

paprika 250 ml (1 c) sultanas, soaked in a little water until softened 500 ml (2 c) tender beef or game biltong shavings 500 ml (2 c) grated

blue cheese 3 ml (generous ½ t) finely chopped fresh rosemary TO FINISH butter flavoured with

Marmite spread extra blue cheese and biltong for sprinkling on top Preheat the oven to 190 °C. Grease a 40x20 cm baking tin well with butter. 1 Whisk the eggs, buttermilk and olive oil together in a large mixing bowl until well combined. 2 Add the rest of the ingredients and mix until just combined; don’t overmix. 3 Spoon into the prepared baking tin and bake for about 45 minutes or until a skewer inserted in the middle comes out clean. 4 To finish Spread Marmite butter over the hot cake. Leave to cool. 5 Pile extra cheese and biltong on the cooled cake. Cut into squares and serve with extra Marmite butter if you like.

2 SMOKED FISH SAVOURY TART

The tart and chicken nuggets contain few carbohydrates. MAKES 1 MEDIUM TART Preparation: 30 min Baking: 15 min (crust); 30 min (tart) LOW-CARB CRUST 250 ml (1 c) finely ground sunflower seeds, or mixed half-half with nut flour 2 ml (½ t) baking

powder pinch of salt 80 g butter 7 ml (1½ t) gelatin sponged in 30 ml (2 T) water 1 egg, whisked FILLING 2 small onions, sliced

into rings oil 4-6 baby marrows, grated and seasoned with salt 200 g smoked mackerel or snoek, flaked, or 250 g cooked diced bacon 250 ml (1 c) grated mature cheddar cheese CUSTARD MIXTURE 125 g creamy cottage cheese, chive flavour 60 ml (¼ c) milk 2 eggs salt and pepper 5 ml (1 t) wholegrain

mustard about 10 ml (2 t)

fresh dill Preheat the oven to 180 °C. Grease a 20-cm loose-bottom quiche tin well with nonstick spray. 1 Low-carb crust Mix the dry ingredients. 2 Melt the butter and add to the sponged gelatin. Stir until the gelatin has dissolved completely. 3 Add to the dry ingredients and mix well. Add the egg and continue mixing until well combined. 4 Firmly press the crumbly crust mixture into the prepared baking tin. Bake for 15 minutes. 5 Filling Stir-fry the onions in the oil until soft and caramelised. Spoon into the prepared crust. 6 Pat the marrows dry and spread over the onions. Arrange the fish or bacon on top. Sprinkle the cheese over. 7 Custard mixture Whisk together all the ingredients except the dill and pour over the filling. 8 Sprinkle some of the dill on top and bake for about 30 minutes or until the custard has set.

3 SESAME CHICKEN NUGGETS

MAKES ABOUT 40 STRIPS Preparation: 20 min Standing: 15 min Cooking: about 40 min soy sauce 4 chicken breast

fillets, thinly sliced 125 ml (½ c) cornflour or sunflower seed flour, well seasoned with salt and pepper 4 egg whites, lightly

whisked 250 g sesame seeds oil for shallow-frying SAUCE 60 ml (½ c) light soy

sauce 2 ml (½ t) wasabi handful of chives,

finely chopped pinch of sugar 45 ml (3 T) water pickled ginger 1 Sprinkle soy sauce over the chicken strips and leave to stand for 15 minutes. 2 Coat the strips in the cornflour or sunflower seed flour. Dip in the whisked egg whites then in the sesame seeds. 3 Heat a little oil and shallow-fry the chicken strips in batches for 1-2 minutes a side until just done and crispy. Cover with a lid until done. 4 Sauce In the meantime mix the soy sauce and wasabi until the wasabi has completely dissolved. Add the chives, sugar and water. 5 Serve the chicken strips with the soya sauce and pickled ginger.

(Turn over)