AVOCADO DIP


AVOCADO DIP
1 avocado, peeled and mashed
3 tablespoons ceme faiche, sour cream or even better, cream cheese
2 tablespoons apple cider vinegar
salt and pepper to taste

Mix it all together and enjoy!
Photo: Jennifer Weir




MIELIEKOEKIES MET DILLE EN KOMKOMMERDOOPSOUS


MIELIEKOEKIES MET DILLE EN KOMKOMMERDOOPSOUS
Doopsous:
1 koppie rysasyn
125 ml bruinsuiker
15 ml vissous
7 cm stuk komkommer, geskil en in klein blokkies gesny
45 ml gekapte vars dille (ek het pietersielie gebruik)
15 ml gekapte vars koljander

Plaas die rysasyn en suiker in ‘n kastrol en bring tot kookpunt. Voeg die vissous by, verwyder van die hitte en laat afkoel.
Sodrae afgekoel, roer die komkommer en kruie by. Laat oornag in die yskas staan om die geure te laat ontwikkel.

Mieliekoekies:
250 ml heelpitmielies, geblik of vars gaargekook (ek het ‘n blik suikermielies gebruik)
4 e gekapte vars dille (ek het pietersielie gebruik)
5 cm vars gemmer, skoongemaak en fyngerasper
3 knoffelhuisies, fyngemaak
1 koppie koekmeel
80 ml mielieblom (ek het papmeel gebruik)
2,5 ml sout
1 eier, liggies geklits
150 ml melk (ek het die melk uitgelos, want die suikermielies het genoeg vloeistof by)
Kook olie vir diep braai

Sit die mielies, dille, gemmer, knoffel, koekmeel, mielieblom en sout in bak en meng goed. Voeg die eier en melk by en meng totdat dit ‘n deeg vorm wat stadig van ‘n lepel afval. Voeg nog melk by indien nodig.
Diep braai lepels vol in olie.
Dreineer en bedien met doopsous.
Foto: Benhet Nieuwenhuis




JENNIFER’S TUNA DIP

JENNIFER’S TUNA DIP
1 tin tuna steak
1 small onion, chopped finely
200 g tub of cream cheese
squirt of tomato sauce
2 tablespoons Mrs Balls chutney – Jalapeno
salt and pepper, to taste
enough mayonnaise to the thickness you want it

Mix with a fork until all combined.
Photo and recipe: Jennifer Weir




JALAPENO PEPPADEW CHEESE DIP

JALAPENO PEPPADEW CHEESE DIP
Servings: 4
1 cup plain Greek yogurt
1 jalapeno, diced (can use pickled jalapeno slices also or instead, increase or decrease amount depending on desired spiciness)
75 g diced peppadews
230 g sharp cheddar cheese, shredded
115 g monterey jack cheese, shredded
dash of cayenne pepper
230 g chunky cottage cheese

In a medium bowl, mix all ingredients until combined.
Tastes best after chilled in refrigerator for 30 minutes.
Serve on sandwiches or as a dip.
Note:  Add some Feta cheese or extra salt.
Recipe and photo Elsabie Templeton




CHICKEN SATAY WITH SATAY SAUCE

CHICKEN SATAY WITH SATAY SAUCE
Obviously we were craving for satay.This Thai chicken satay recipe was our starter, this satay recipe is simple to put together, and leftovers can be reheated or frozen for your next satay craving.

500 g Chicken Fillet, cubed and bacon to wrap
1 shallot OR 3 green onions, minced
3 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. turmeric
1 tsp. ground coriander
1/2 tsp. cayenne (or more if you want it spicy)
4 Tbsp. fish sauce
1 Tbsp. lime or lemon juice
1/2 Tbsp. dark soy sauce
1/3 cup liquid honey
1/2 cup coconut milk
1 package wooden satay sticks

If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
Combine all other ingredients to make a marinade, stirring well to dissolve the honey.
Taste-test the marinade. This marinade should taste predominantly sweet and salty for the satay to be its best. If you’d prefer it spicier, add more cayenne pepper.
Pour marinade over the chicken. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes (or up to 24 hours).
When ready to cook, wrap each cube of chicken with bacon and skewer. It’s a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning.
Grill the satay on your barbecue, OR set your oven to broil . Brush grill with oil and then lay kebab on the grill for 5-7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender. Approx 20 min in total
Serve with Thai Peanut Sauce . If desired, garnish with fresh coriander and fresh-cut red chilies. These ‘satays’ also make a great finger food to hand out at parties together with the peanut sauce as a dip.

Peanut Dip
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chilli pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce

In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Serve the sauce for dipping the chicken satay.
Photo and Recipe: Elize de Kock




ROOMKAAS EN SALM DOOPSOUS

ROOMKAAS EN SALM DOOPSOUS
250 g roomkaas (Ek gebruik die smeerbare een, maar as jy dit nie het nie laat roomkaas tot kamer temperatuur kom om maklik mee te werk )
150 g gerookte salm
sap van ½ suurlemoen
2 gehoopte eetlepels kapers, fyn gekap
1 teelepel Worcestershire sous
1 teelepel soya sous
sout en peper na smaak
Gebruik vurk en meng roomkaas tot sag.
Voeg die gevlokte salm by en meng bietjie.
Gooi res van bestanddele by behalwe sout en peper en meng goed.
Geur met sout en peper na smaak.
Ps. Ons hou van bietjie meer suurlemoen so ek gooi nog so bietjie sap by.
Dit kan gemaak word ‘n dag voor die tyd of 5 min voor mense kom, maar as dit staan raak dit bietjie lekkerder vir my.
Foto: Elizna Willemse Tinone




BILTONG DIP


BILTONG DIP
1 tub plain cream cheese
1 tub biltong dip
3 tablespoons of sour cream
200g biltong powder
Mix cream cheese, biltong dip & sour cream together, adding 150grms biltong powder. Garnish with biltong powder & refrigerate until needed.
Recipes & photos: Lesdee Gloak Bam




HOMEMADE HUMMUS


HOMEMADE HUMMUS
2 cans chickpeas (keep liquid of 1 can)
3 fresh garlic cloves
2 heaped teaspoons cumin
lemon juice (to taste – I used ¼ cup)
3 -5 tablespoons of olive oil
salt and pepper to taste

Blitz chickpeas, garlic, cumin in a blender until smooth. Add olive oil and lemon juice until smooth. If it’s too thick, gradually add chickpea liquid until desired consistency is achieved. Season to taste. Refrigerate until needed. (You can add tahini paste to make it an authentic hummus).
Recipe and photo:  Lesdee Gloak Bam




SOUR CREAM TACO DIP

SOUR CREAM TACO DIP
1 tub sour cream
1 pack taco spice mix
chopped peppers of choice
finely grated cheese
Mix taco mix and sour cream well. Chill for at least 4 hours. Sprinkle finely grated cheese over till mixed is cover but not to thick. Topped with pepper.
I got a similar recipe (i think they had cream cheese in theirs as well) from someone years ago and just modified it to how we like it.
Photo and recipe posted by Elizna Willemse Tinone




MUHAMMARA DIP

MUHAMMARA DIP
(Red pepper and walnut dip)
1. 7 ounce jar roasted red peppers, drained
2-3 cups fine bread crumbs
1/3 cups walnuts toasted lightly chopped
2/4 garlic minced and mashed into paste with pinch of salt
1/2 teaspoon salt
1 tablespoon fresh lemon juice to taste
2 teaspoons pomogranate molasses add more to taste
Mix all together in blender pulse must be a fine texture.
Photo: Sotira Chambi