Ingredient: egg

Meatballs

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 Meatballs
Servings
Ingredients
Servings
Ingredients
Instructions
Frying Pan
  1. Mix all ingredients together
  2. Make about 8 meatballs (divide in half 3x)
  3. Fry in 3-5min on high on one side
  4. 3-5 min on high on the other side
  5. Add 1 cup of beef stock
  6. Let it simmer for at least 10 min
Instant Pot
  1. Mix all ingredients together
  2. Make about 8 meatballs (divide in half 3x)
  3. Put in fridge for 10-15min so the meatballs keep their shape while saute-ing
  4. Heat the Instant Pot on Saute
  5. Fry meatballs in butter until they brown have a brown coat
  6. Add beef stock
  7. Cook on high pressure for 7 minutes
  8. Let pressure release naturally for at least 5 minutes before releasing pressure manually.
Oven
  1. Pre-heat oven to 200C
  2. Bake the meatballs for 20min
Recipe Notes

Meatball mixture and frying pan version is my own recipe
Instant Pot Recipe adapted from: A Mindful Mom

Buttercake (Boterkoek) with chocolate chips

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 Buttercake (Boterkoek)
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Preheat oven to 180°C/160°C fan-oven.
  2. Grease a pan and line it with baking paper
  3. Put the butter in a bowl and if you want cut it up with a knife into small pieces, this makes it easier to mix sugar into it buts not necessary.
  4. Using a sieve sift the sugar and vanilla sugar onto the butter
  5. Using an electric mixer on high speed, cream butter and sugar until light and fluffy.
  6. Add egg and mix it in
  7. Using the sieve add in the flour in small portions, mixing it together each time you've added a bit
  8. Add chocolate chips and make sure its combined evenly in the mixture
  9. Spread mixture into the pan
  10. In a bowl whisk an egg and brush it over the butter cake
  11. Bake in the oven for 25-30minutes
  12. Let it cool before eating!
Recipe Notes

Recipe translated and adapted from Laura's Bakery

Chocolate Chip Cookies

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 Chocolate Chip Cookies
Delicious gluten free Chocolate chip cookies
Course Snack
Servings
Ingredients
Course Snack
Servings
Ingredients
Instructions
  1. Mix Gluten free flour, Xantham gum, baking soda and salt together
  2. Using a mixer, cream butter and sugars in a large mixing bowl.
  3. Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
  4. Add gluten free baking mix in two batches and mix again with mixer
  5. Stir in chocolate chips,
  6. cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled.
  7. Preheat oven to 180C/350F (160C for fan oven)
  8. Scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
  9. Bake for 8-10 minutes or until the edges are just slightly golden brown.
  10. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack.
  11. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)
Recipe Notes

Recipe adapted from Minimalist Baker

Who adapted it from Martha StewartÂ