CREAMY LOW-KILOJOULE DRESSING

CREAMY LOW-KILOJOULE DRESSING

This mustard-flavoured dressing is so rich and tasty you’d never guess that it’s low in fat, cholesterol and kilojoules. Use it to dress almost any kind of green salad.

INGREDIENTS
2 CUPS BUTTERMILK
¼ CUP GRATED PARMESAN CHEESE
2 TABLESPOONS DIJON MUSTARD
2 TABLESPOONS OLIVE OIL
1 CLOVE GARLIC, PEELED
2 TEASPOONS SUGAR
1 TEASPOONS EACH PAPRIKA, DRIES CHIVES AND ORIGANUM
½ TEASPOON BLACK PEPPER

Place all the ingredients in a 1-litre preserving jar and shake well to mix. Keeps in the refrigerator for 10 days. Shake well before using and discard garlic.

 




VINAIGRETTE

BASIC VINAIGRETTE

INGREDIENTS
1 ½ CUPS OLIVE OR SUNFLOWER OIL
¾ CUP RED WINE VINEGAR OR CIDER VINEGAR
3 TABLESPOONS DIJON MUSTARD
1 TABLESPOON HONEY
1 TEASPOON DRIED ORIGANUM
1 CLOVE GARLIC, PEELED
1 ½ TEASPOONS EACH SALT AND BLACK PEPPER
METHOD:
Place the oil, vinegar, mustard, honey, origanum, garlic, salt and pepper in a sterilized 1-litre preserving jar and shake well to blend. Keeps in the refrigerator for 3 weeks.
Shake well before using. Discard garlic.


CREAMY VINAIGRETTE VARIATION
Prepare as directed, adding 1/3 cup buttermilk or plain low-fat yoghurt or sour cream or fresh cream. Keeps in the refrigerator for 10 days. Shake well before using. Makes 3 1/3 cups.
Per tablespoon: Kilojoules 272

 




QUICK CREAMY SALAD DRESSING

creamy salad dressing
QUICK CREAMY SALAD DRESSING
½ cup mayonnaise
1 teaspoon Dijon mustard
1 to 2 cloves garlic, grated
2 ½ teaspoons freshly squeezed lemon juice
3 tablespoons water
Kosher salt
Freshly ground black pepper

Blend together the mayonnaise, mustard, garlic, lemon juice, and water in a small bowl. Season to taste with salt and pepper.
Makes about ¾ cup. My personal preference for a brand of mayonnaise is Best Foods/Hellmann’s. This simple salad dressing is very versatile. Try adding minced fresh herbs such as Italian parsley, chives, or basil. Add a minced anchovy and grated Parmegiano to turn it into a Caesar-style dressing. Keeps for a day or two tightly sealed in the refrigerator.

Posted by Maré Nieuwoudt




FRENCH SALAD DRESSING

FRENCH SALAD DRESSING
French dressing with lemon juice, sugar, dry mustard, pepper, garlic, and olive oil, among other
3/4 cup vegetable oil or olive oil
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 clove garlic, halved

Put all ingredients in a jar with a screw-top lid. Cover jar and shake vigorously to blend well. Chill dressing for 8 hours or overnight and remove garlic before serving. Shake well before using. –

 




SLAAISOUS VIR PIESANGS

SLAAISOUS VIR PIESANGS
3 eiers
125 ml wit asyn
250 ml suiker
10 ml mostertpoeier
sout
250 ml idealmelk

Klits eiers, asyn, suiker, mostert en souit in ‘n kastrolletjie tot goed gemeng. Verhit oor matige hitte totdat dit dik is en begin kook. Roer dikwels. Laat afkoel. Voeg idealmelk by en meng. Gooi in ‘n fles en bewaar in yskas. Lewer sowat 700 ml sous.
Resep geplaas deur Lida Pieterse




BASIL SLAAISOUS

franse slaaisous
BASIL SLAAISOUS
1 1/2 koppie vars basil blare
12 knoffel huisies gekerf
1/2 koppie olie, ek gebruik canola olie, maar jy kan olyf olie gebruik
2 koppies water
3 koppies mayonnaise ( cross and blackwell)
2 teelepels sout
3 teelepels suiker
Swart peper
bietjie asyn
Sit alles in ‘n versapper en versap! Die resep maak redelik baie, so jy kan dit maklik halfveer.
Sout, peper en suiker kan jy aanpas na smaak!
Ek gooi dit in botteltjies, dit hou bae goed in die yskas.
Heerlik oor slaaie en Gebruik dit ook oor pasta

Bron: Tanya Rossouw




RANCH DRESSING


RANCH DRESSING
1 garlic clove, peeled
2 -3 pinches salt
3/4 cup buttermilk
2 -3 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro (corriander leaves) or 1 tablespoon parsley
1 tablespoon snipped fresh chives
salt
black pepper
Mash together the garlic cloves and salt until a paste is formed.
Remove to a small bowl or a jar with a tight fitting lid.
Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended.
Taste and adjust the seasonings with salt and pepper.5
Use immediately or cover and refrigerate.