COURGETTE SALAD (ZUCCHINI)


COURGETTE SALAD (ZUCCHINI)
1 small / half zucchini cut in pieces
cucumber cut into pieces
10 olives in pieces
2 bars of onion in ringlets
piece of rammanas (or radish) in pieces
sweet chili sauce
1 tablespoon ginger pieces
salad dressing
pepper
origanum
basil

Mix well together and enjoy.
Photo and recipe Annet Geelhoed




CINDY SE PASTASLAAI


CINDY SE PASTASLAAI
My weergawe!
½ pak noedels, gekook soos op verpakking
1½ ui
1 groen soetrissie
1 koppie suiker
½ koppie olie
1 koppie tamatiesous plus ½ koppie ekstra
½ koppie sweet chilli sous
½ koppie bruin of wit asyn (hang af wat ons in huis het)
1 eetlepel kerrie
sout en peper na smaak

Braai ui en groen soetrissie tot bruin in bietjie olie, voeg by asyn, suiker, tamatiesous, sweet chilli sous, olie, kerriepoeier, sout en peper.
Laat kerrie lekker geur ontwikkel terwyl alles kook. Sodra alles klaar gekook is laat afkoel en gooi oor gaar noedels (afgekoel), meng saam, laat staan ruk en voordat opskep, gooi halwe koppie tamatiesous by vir ekstra kleur en geur, meng goed en bedien.
As daar die volgende dag oorbly, is dit nog lekkerder.
Geniet xxx
Resep geplaas deur Cindy Moss




GROEN SLAAI MET APPEL


GROEN SLAAI MET APPEL
250 g vars of bevrore groenbone
250 g vars of bevrore broccoli
1 ui, geskil en in skywe gesny
½ engelse komkommer in skyfies gesny
1 groot Granny Smith appel, stronkie uitgesny en in skyfies gesny
1 soetrissie, ontpit en in repies gesny
Franse slaaisous

Sny punte van bone af en haar af indien vars bone gebruik word. Kook bone in bietjie soutwater tot sag, dreineer en laat afkoel. Was broccoli en en kook ook in bietjie soutwater tot sag. Dreineer en sny in stukkies en laat ook afkoel. Meng bone, broccoli, ui, komkommer, appel en soetrissie en gooi Franse slaaisous na smaak oor. Verkoel goed voor opdiening.
Resep: Anna Venter




GROEN SLAAI MET SPEK


GROEN SLAAI MET SPEK
300 g broccoli
100 g avokado
100 g komkommer
100 g seldery
50 g uie
100 g spekstukkies, gaar
100 g cheddar, grof gerasper of in blokkies gesny
125 ml mayonnaise
60 ml room
30 ml xyitol/erythritol, of versoeter na smaak
sout en peper na smaak

Berei die groente:
Sny die broccoli in kleiner stukkies en plaas in ‘n mengbak. Sny die avokado en komkommer in blokkies en voeg by. Sny die seldery in repies, kap die uie en voeg by. Voeg die spek en kaas by en roer deur. Meng die mayonnaise, room en versoeter saam en roer dit by die slaai in. Geur na smaak. Verkoel die slaai vir ten minste drie ure voor opdiening.
Resep: Naomi Nell




THE NEW GREEN SALAD


THE NEW GREEN SALAD
a handful of rocket leaves (do not go overboard with the leaves)
1 x 400 g punnet of baby marrows, diagonally sliced and fried in a little olive oil, seasoned with salt and black pepper
a handful of sugarsnap or mangetout peas (Pour boiling water over them and leave for 5 minutes. Rinse well under cold water and leave in a bowl of cold water until ready to use.)
a bunch of seedless green grapes
a handful of thin asparagus, lightly cooked and cooled in cold water
a handful (about 50 g) of whole almonds, cut in half lengthwise
Arrange rocket leaves on a salad platter. Top with baby marrows, followed by sugarsnap peas, grapes and asparagus.
Sprinkle with almonds.
Drizzle with Lemon and Garlic Yoghurt Dressing (see below) or serve dressing on the side.

Lemon and Garlic Yoghurt Dressing:
125 ml (½ cup) low-fat plain yoghurt
10 ml (2 tsp) finely grated lemon rind
5 ml (1 tsp) freshly crushed garlic
5 ml (1 tsp) olive oil
5 ml (1 tsp) lemon juice
10 ml (2 tsp) water (or a little more, depending on thickness of yoghurt – brands differ)
salt and milled black pepper to taste

Combine all the ingredients. Keep in the fridge.
Dream up your own green combo:
Use any green fruit or vegetables in season. Take your pick from the recipe ingredients above as well as the list below and make up your own New Green Salad combo.
I always include one or more cooked green vegetables to add substance to the salad.
any salad greens such as watercress, lettuce, baby spinach leaves and rocket
broccoli, lightly cooked
avocado wedges
green pepper, thinly sliced
thin green beans, fried in a little olive oil, seasoned with salt and white pepper
green cabbage, thinly shredded
cucumber, sliced
celery, chopped (not too much, it can be overpowering)
green skinned apple, cut into thin wedges
green melon, cut into thin wedges
Recipe: Louise Groenewald




KINGKLIP, CALAMARI STRIPS EN GARNAALSTERTJIES MET PYNAPPEL SALSA


KINGKLIP, CALAMARI STRIPS EN GARNAALSTERTJIES MET PYNAPPEL SALSA
Het vir manlief bederf met so ‘n bietjie seekos vir middagete,
Gebakte kingklip:
Sout en peper vis na smaak. Rol in meel dan in eier, bak in vlak olie tot net gaar.
Calamari strips:
Ek het steaks gehad en in strips gesny, en in suurlemoen n rukkie laat marineer.
Sout en peper
Gooi bietjie meel in sakkie, skud ekstra vloeistof van calamari af, gooi calamari in sakkie met meel. Maak sakkie toe en skud tot almal bedek is met meel. Haal uit en rol in eier, dan in fyn graanvlokkies, (ons maak dit self fyn), pak op ‘n skinkbord en sit in yskas vir ± 1 uur minimum. Braai in vlak olie.

Granaalstertjies:
(in tampura degie) Tampura mengsel gekoop by ‘n groot ketting winkel, metode is op pakkie. Maak mooi skoon, haal doppe af, sny rug oop en haal die swart aartjie uit. Spoel af, doop in tampura degie en diepbraai vir so 5 tot 8 min in warm olie. Ek sit al my kosse wat in vlak olie of diep braai op oubrood, sodat dit olie absorbeer, beter as die kombuispapier.

Pynappel salsa:
1 pynappel, geskil en stronk verwyder, sny in klein blokkies
5 ingelegde peppadews, fyn gekerf
1 medium pers ui, fyn gekap
4 stingels van ‘n grasuitjie, fyn gesny
2 teelepels bruinsuiker
sout en peper na smaak
Meng alles saam.
Resepte en foto’s: Alta Gunter Van Dyk




STEAK, KIDNEY AND MUSHROOM HOMEMADE PIES WITH BABY SPINACH AND SALAD


STEAK, KIDNEY AND MUSHROOM HOMEMADE PIES WITH BABY SPINACH AND SALAD
500 g tenderised steak cut into cubes
300 g beef kidneys cut into cubes
450 g white mushrooms wiped and sliced
3 ml dried mixed herbs
salt and freshly ground black pepper
10 ml brown vinegar
1 onion chopped into small cubes
butter for cooking

Heat a heavy based pan and fry the onions, steak cubes, kidneys and mushrooms. Sprinkle with salt, pepper, herbs and the vinegar. Put lid on the pan and simmer till the meat is soft. Allow the mixture to cool down before using it for the pies. If it looks like your mixture is too dry and catching to the bottom of the pan, add a few drops of water. You don’t want a wet mixture for the pies. You could thicken it up with a bit of cornstarch.
Recipe and photo: Elsabie Templeton




RYSSLAAI


RYSSLAAI
2 koppies gaar rys
3 peppers
2 uie
2 blikkies gerookte mossels
3 hoogvol eetlepels botter
pietersielie
50 ml suurlemoen sap

Sny peppers en uie klein op en braai in botter tot net amper sag. Gooi suurlemoen sap in en meng saam met gaar rys van keuse.
Gooi 2 blikkies gerookte mossels by en meng liggies, anders breek mossels in stukkies.
Resep en foto: Flipkotie Olivier




STEAK WITH COUSCOUS SALAD


STEAK WITH COUSCOUS SALAD
defrosted rump steak
chilli salt
Woolworths steak rub
lightly bruised fresh garlic clove
extra virgin olive oil
good quality garlic butter

Start by rubbing your steak with a small amount of olive oil, proceed by seasoning your steak with a generous amount of chilli salt, then the steak rub afterwards.
Using a cast iron pan or a non stick pan, heat a generous amount of oil in the pan, once it’s hot, add your steak. Fry your steak for about 5 min before flipping it. Once you flip it, add the bruised garlic clove and a good amount of garlic butter to your pan. Once the butter has melted, take a tablespoon and keep scooping the garlic butter olive oil mixture over the steak. Do it as much as you can for maximum flavor. After about 4-5 min, take your steak out of the pan and allow it to rest for 5 min before serving. It’s important not to keep flipping your steak while you’re frying it, it ruins the flavor profile and does not allow the steak to soak up all the goodness.

Couscous salad :
1 cup Couscous
½ onion
1 cup Chicken stock
ginger (own preference)
1 garlic clove
1 packet of bitsy bacon
Feta (own preference)
1 can of chick peas
broccoli (own preference)
2 tbsp Balsamic vinegar
spices of your choice/salt and pepper

Add 1 cup of couscous to a bowl, add the boiling hot stock and cover with cling wrap for 7 min. In the meantime, chop your onions, broccoli, garlic and ginger. Sauté the onions, garlic and ginger in olive oil till onions are transparent, add the bacon, sauté till almost ready then add the broccoli. Fry till bacon is ready. After 7 min, fluff couscous with a fork and add the sautéed ingredients, add chick peas and feta to the bowl and stir with fork, add 2 tablespoons of balsamic vinegar and season to taste.

Butternut sticks :
Extra virgin olive oil
Butternut sliced into sticks
Roast vegetables spice
Black pepper

Coat sticks in olive oil and spices, put into the oven for 15-20 min on 180ºC.
Photo and recipe: Daniella Steyn




ORANGE AND BEETROOT SALAD


ORANGE AND BEETROOT SALAD.
4 medium-sized cooked beetroots
3 oranges
Dressing:
½ cup olive oil
2 teaspoons balsamic or grape vinegar
1 teaspoon crushed garlic
¼ teaspoon black pepper
½ teaspoon salt

Peel and slice the cooked beetroots into rounds. Grate the rind of 1 orange and set it aside. Peel the oranges, carefully removing the pith and slice them into round. Arrange the beetroot and orange slices alternately, overlapping them. Mix all the ingredients for the dressing in a cup and add the reserved, grated orange rind, Spoon the dressing over the beetroot and orange slices just before serving.
Recipe and photo: Nicolette Papas