DRIED FRUIT CHUTNEY – SWEET AND HOT


DRIED FRUIT CHUTNEY – SWEET AND HOT
250 g dried apricots
250 g dates, pitted
250 g dried figs
50 g citrus peel
150 g raisins
125 ml apple juice
400 ml vinegar
375 ml yellow sugar
finely grated rind and juice of 1 lemon
5 ml mixed spice
5 ml ground coriander
2,5 ml cayenne pepper
5 ml salt

Roughly chop the dried apricots, dates, figs and citrus peel, then put all the dried fruit into a preserving pan. Pour over the apple juice, stir, then cover and leave to soak for 2 hours or until the fruit has absorbed most if the juice.
Add the vinegar and sugar to pan, stir over low heat until sugar has dissolved.
Bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes or until the fruit is soft and the chutney fairly thick, stir occasionally during cooking.
Stir in the lemon rind and juice, mixed spice, coriander, cayenne pepper and salt.
Simmer for a further 15 minutes, stirring frequently towards the end, if cooking until the chutney is thick and no excess liquid remains.
Spoon the chutney into warm prepared jars, cover and seal.
Store in a cool dark place and allow to mature for at least 1 month before eating.
Use within 1 year once open store in refrigerator and use within 2 months.
Makes ±1 liter chutney.




NONNA’S MEATBALLS


NONNA’S MEATBALLS
Baie lekker, sappige frikkadelle – word nie vooraf in olie gebraai nie, slegs in sous gaar gemaak.
Napoletana Sauce:
50 ml olive oil
½ onion roughly chopped
2 cloves of garlic, roughly chopped
salt and pepper
500 ml tomato passata or tinned tomatoes (optional add tomato paste for extra flavour)
chopped bacon, optional

Fry onion in oil, add garlic and bacon when onion is almost done so it doesn’t burn.
Add rest, bubble slowly until nice and thick. I prefer to make double the sauce.

Meatballs:
100 g bread, crust removed
150 m milk
1 tsp olive oil
¼ onion finely chopped
1 clove garlic, finely chopped
20 g chopped flat leaf parsley
200 g pork mince plus 200 g beef mince – I use 400 g pork mince only
50 g grated Parmesan (not the powdered dust)
100 g grated Mozzarella
1 t salt pinch pepper

Fry onion until soft, set aside to cool.
Soak bread in milk to soak for couple of minutes. Squeeze out excess milk and discard (or add to the Napoletana sauce)
Knead together by hand until well combined. Add egg and mix until mixture binds together.
Divide mixture and roll into even sized balls. (I prefer about squash ball size)
Place meatballs into simmering sauce and simmer, until meatballs are cooked through.
Turn meatballs halfway through the process – about 15 – 25 minutes depending on size.
If sauce begins to dry out, add 1/4 cup water as required.
Serve in small bowls with lots of the sauce. Grate extra Parmesan over – serve with garlic bread
or pasta.
Can be frozen after cooked – cover with a lot of sauce. Put in Ziploc bag to prevent freezer burn.
Recipe posted by Petro Borchard
Photo:  Ek het hierdie weer gister bedien van gevriesde weergawes. In plaas van die sous in die resep, het ek die nuwe geblikte sheba “Boerie Relish” gebruik – dis heerlik en vinnig. Ek het net ekstra basil by gesit.




WORTEL BLATJANG


WORTEL BLATJANG
6 koppies gerasperde wortels
5 ml sout
5 ml gemaalde kardamom
1 knoffelhuisie gecrush
30 ml vars gerasperde gemmer
500 ml bruin druiwe asyn
750 ml wit suiker
45 ml maizena

Kook alles behalwe maizena saam vir 10 min.
Meng maizena met bietjie water en roer by wortels in, kook nog 5 minute, roer af en toe.
Skep in gesteriliseerde bottels en seël goed.
Resep geplaas deur Christine Louw
Foto: Christine Louw




KNOFFEL MAYONNAISE


KNOFFEL MAYONNAISE
heel knoffelhuisies na smaak
2 eiergele
250 ml sonneblomolie
2 suurlemoene se sap en gerasperde skil

Rooster drie knoffel huisies in die oond so 180ºC met olyfolie op so 30min tot sag is. Laat afkoel.
Sny knoffel fyn op en klits dit saam die eiergeel en mosterd terwyl die sonneblom olie by gegoooi word terwyl jy klits.
Klits tot dik en romerig. Gooi dan skil en sap van suurlemoene by.
Meng goed en sit sout en peper by na smaak.
Bedien saam met jou hamburger of soos verkies.
Resep en foto: Chantelle Van Huyssteen




ELNA’S SWEET CHILI SAUCE


ELNA’S SWEET CHILI SAUCE
1 cup water
2 tablespoons maizena
3 cloves of garlic, chopped
2 tablespoons finely chopped fresh red chilies or to taste
2 teaspoons mixed herbs
2/3 cup sugar
1/3 cup vinegar
2 teaspoons salt

Whisk together 2 tablespoons water and maizena. Set aside.
In a medium saucepan, mix together remaining water, garlic, peppers, sugar, vinegar, mixed herbs and salt.
Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
Stir maizena mixture, then whisk into simmering sauce and cook until thickened. Remove from heat, let cool, store in an airtight container in the refrigerator.
Recipe posted by Elna van der Nest
Photo: Elna van der Nest




EASY HOMEMADE MAYONNAISE


EASY HOMEMADE MAYONNAISE
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
¼ teaspoon kosher salt, or more to taste
1 cup neutral flavored oil, grapeseed, safflower or canola are best.
1 teaspoon fresh lemon juice, optional

Add egg, mustard, vinegar and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added. (this is critical for proper emulsification).
Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste the mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Note: If the mayonnaise seems too thin, slowly stream in more oil with the processor sunning until thick.
For a more mustard mayonnaise I used Mild American mustard. And for this batch I used canola oil and red wine vinegar.
Recipe and photo: Nicolette Papas




ROMERIGE ALFREDO IDEES


ROMERIGE ALFREDO IDEES
Suzelle Badenhorst
Ek gebruik room, cream cheese en dan sit ek nog Parmesan cheese (gekrummel) in die sous.

Franco Dippenaar:
Maak basiese witsous en laat dit heeltemal afkoel tot gestol en koud. Meng ‘n houer room met dieselfde hoeveelheid melk. Plaas ‘n lepel witsous in jou warm pan, voeg dan bietjies melk en roommengsel by en roer met die agterkant van ‘n lepel tot ‘n glad en romerige sous. Voeg dan 30 g Parmesan of Pecorino kaas by en swart peper en Spice o Mat by na smaak. Voeg dan jou alfredo betanddele by.

Chantélle Saayman:
Basiese witsous is nie so romerig soos eetplekke se sous nie, doen jouself ‘n guns en probeer hierdie een, jy sal nooit weer ‘n ander sous gebruik nie. Daar kom NIKS anders in die sous nie.
Pasta ala Chantelle
2 uie, fyngekap (klein twista)
250 g mushrooms, skyfies gesny
lekker baie knoffel
Sandwich ham koue vleis, ± 500 g in klein blokkies gesny
Spaghetti of enige pasta van jou keuse
1 liter vars room
Aromat
peper
Maizena (so 3 teelepels, met klein bietjie water vir die 1 liter room)
Kook jou pasta. Braai uie, knoffel en mushrooms. Gooi sandwich ham by.
Gooi room in. Geur met aromat en peper. Maak dik met Maizena.
Ek het pasta in die sous gegooi, jy kan bedien soos jy wil.

Olga Els Bosch
Chantélle Saayman ek gooi nog bacon bits ook by.
Herman Carstens
2 eetlepels peanut butter

Kiti Citi
http://www.foodloversrecipes.com/2019/03/alfredo-sauce/
Ek maak myne presies soos Jennifer Weir, maar asseblief moenie dit laat “simmer” nie. Die room daarin SAL SPLIT as jy dit kook. Sit jou plaat stadig en bly roer. Dit vat omtrent 4 minute teen 90 grade. Ek gooi alles behalwe parmesan in pot (of thermomix). En sodra dit gesmelt is, gooi ek die kaas by en sit
voor met vars pietersielie.

Yvette Pretorius
Kook jou fettechini, saute uie in ‘n pot met bietjie botter en olie, gooi ‘n pakkie gesnyde sampioene by. Swart peper en bietjie sout, gooi ham blokkies in en laat braai vir paar min, gooi 250 ml vars room by en roer en op lae hitte. Gooi oor fettechini en laat sous intrek. Jy kan gekneusde knoffel ook bygooi. As jy bedien, gooi Parmesan kaas oor. Ek hou nie van witsous nie.

Linda Botha
Ek maak die heerlikste roomsous met net 3 bestanddele.
Vars room( soveel jy dink gaan genoeg wees)
blokkie hoender aftreksel
sampioene
growwe peper en kaas
Kook teen medium hitte, roer aanhoudend tot sous lekker dik afgekook is.
Kan hitte verlaag, roer aanhoudend.
Foto:  Kiti Citi




ALFREDO SAUCE


ALFREDO SAUCE
½ cup butter
1 pint (2 cups) heavy cream
1 cup cream cheese
1 teaspoon minced garlic
1 teaspoon Italian seasoning
salt and pepper to taste
1 cup grated Parmesan cheese

In a saucepan add butter, heavy cream and cream cheese. Cook over medium heat and whisk until melted.
Add the garlic, seasoning, salt and pepper. Whisk until smooth.
Add the grated Parmesan cheese.
Let it simmer for about 3-5 mins or until it starts to thicken. Toss it with your pasta.

Note: Kiti Citi  – Ek maak myne presies soos Jennifer Weir, maar asseblief moenie dit laat “simmer” nie. Die room daarin SAL SPLIT as jy dit kook. Sit jou plaat stadig en bly roer. Dit vat omtrent 4 minute teen 90 ºC. Ek gooi alles behalwe Parmesan in pot (of thermomix). En sodra dit gesmelt is, gooi ek die kaas by en sit voor met vars pietersielie. Het dit gisteraand gemaak met spek.
Resep: Jennifer Weir
Foto: Kiti Citi




MANGO SALSA WITH BELL PEPPERS


MANGO SALSA WITH BELL PEPPERS
My eerste probeerslag om Mango Salsa te maak. Baie lekker. Ek sal net volgende keer die suiker verminder, die oorspronklike resep is nogal soet.
3 large tomatoes, diced
4 mangoes, diced
1 red bell pepper, diced
¼ cup diced red onion
1 cup water
1 can tomato paste (156 ml)
½ cup brown sugar
1 teaspoon diced seeded jalapeno
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon cilantro, chopped

Add all ingredients to a large pot.
Bring to a boil over medium heat, then reduce to medium low and simmer for 45 minutes – 1 hour, until mangoes are tender and flavors have melded. At the 20-30 minute mark, taste and adjust as you desire, adding more sugar/lime juice/salt/jalapeno to suit your tastes.
Let cool for 15 minutes before dividing between several freezer safe containers or large freezer bags. Keep some in the fridge to eat immediately and store the remainder in the freezer for another use. (I recommend using freezer bags and laying them flat to freeze)
Recipe and photo:  Charlotte van Rensburg
Nota:  Dit werk nie in die yskas  in bottels nie.. so vries alles vir veiligheid

 




BASIL PESTO WITH TOASTED MACADAMIA NUTS


BASIL PESTO WITH TOASTED MACADAMIA NUTS
2 cups basil leaves, tightly packed
½ cup grated Parmesan cheese
2 garlic cloves, leaves removed
½ cup olive oil
1 teaspoon fresh lemon juice
1/3 cup raw macadamia nuts (toasted at 180°C for 5-7 minutes then cooled)
salt and pepper to taste

Put basil, nuts, Parmesan and garlic in blender. Process until a smooth paste has formed then with the machine running slowly drizzle the oil and lemon juice into the paste. Add salt and pepper to taste. Store in glass jar with lid in fridge for up to 4 weeks. Cover the top of pesto with a thin layer of olive oil.
Perfect stirred through hot pasta and spread on brochette then top with thin slices of roast meat.
Recipe and photo: Elsabie Templeton