GOEDKOOP TUISGEMAAKTE SOUSBONE

500 g gedroogde sousbone
1 teelepel sout
1 koppie suiker
1 koppie asyn

Week die sousbone oornag.
Volgende oggend:
Bedek met skoon water en kook vir 10 minute. Plaas in vergittes en spoel die bone onder lopende kraan. Herhaal die proses. (Proses is belangrik om om winderigheid te voorkom.) Bedek dan met genoeg water en kook tot sag (ek gebruik ‘n drukkoker, gaan vinnig). Voeg al die ander bestanddele by en kook weer vir 10 – 15 minute maar pasop om te lank te kook. Laat effens afkoel en bottel. Hou goed tot drie maande. Sit in yskas as die bottel oopgemaak is.

Hierdie resep het ek omtrent 40 jaar gelede by my sus Elize White gekry (sy het dit weer by haar skoonma, tannie Anna White gekry) en ek is nooit sonder my botteltjies sousbone nie. Dit vul enige gereg aan en is heerlik saam met pasta geregte. Ook lekker om byderhand te he as onverwagte gaste opdaag. Dis gesond, lae GI en baie voedsaam.
Bron en foto:  Corrie Davel

PETRE SE VRUGTE PASTEITJIES
(Maak 60)
4 x 425 g pakke Fruit mince
½ teelepel fyn gemmer
½ teelepel fyn kaneel
½ teelepel gemengde speserye
¼ teelepel fyn naeltjies
50 ml brandewyn
Meng goed en skep 1 ½ teelepel van mengsel in bakkies wat uitgevoer is met deeg.
Druk dekseltjies uit.
Smeer rand met eiermengsel.
Skraap rante gelyk . Druk patroontjie op rante met ‘n vurk en smeer eiermengsel bo-oor.
Bak 15 minute teen 180ºC of tot goudbruin.
Sif strooisuiker bo-oor sodra uit die oond kom. Laat afkoel verpak in lugdigte houer

ROOMDEEG
Ek gebruik dit vir tertjies soet of sout.
6 koppies koekmeel
1 teelepel sout
5 teelepels bakpoeier
250 ml room
1 ½ pond botter (680-700 g)
yswater of koue sodawater

Sif droë bestanddele saam. Rasper botter in droë bestanddele in. Vryf met vingers tot dit soos broodkrummels lyk, voeg die room by. Meng verder met yswater of sodawater tot ‘n stewige deeg vorm( indien nodig- lees nota). Verkieslik moenie pap wees nie, gebruik soos verkies, jam tertjies, groot terte, smeer met eier en melk mengsel voor gebak word by  180 ºC.   My gunsteling jamtertjie deeg .
Nota:
Ek het nie nodig gehad om water of sodawater by te voeg nie.
Het ook geen bakpoeier by gevoeg nie.
Resep en foto:  Petré van Jaarsveld

VEGETARIAN STIR FRIED PUMPKIN SHOOTS
I ate these for the first time when I was 4 years old.
Next time you growing pumpkin do not throw away the good parts.
Servings: 4
3 cloves chopped garlic
1 tsp salt
3 tbsp cooking oil
700 g pumpkin shoot

The very tip of a shoot (first 40 mm), the flesh is tender and requires no peeling, but the other end (closer to the roots) requires it. You will be cutting the tender part of the shoots 40 mm long parts. Start at the tip, remove and discard any tendrils, cut 40 mm from the very tip and place in a container. Remove fuzzy skin below by taking a little piece and peeling down toward the other end. A big long piece of skin should come off. Go all around until all the fuzz is gone.
Cut another 40 mm when the peel is removed. Remove any leaves that are open and big, they will resemble sand paper. The young and unopened leaves are tender and great. Keep the baby pumpkins. Repeat the process until you reach the end. Toward this end, the shoots can be fibrous and old; discard any that seem too tough.
The weight ratio of cut and cleaned shoots to waste is consistently 1 to 1. My bundle weighs around 700 g, I seem to always get exactly 300 g of the cleaned shoots.
If you are storing the shoots for later use, do not rinse now. Rinse before cooking to keep the shoots fresh longer.
When you are ready to cook, rinse the shoots and drain the water out. You want the shoots to be as dry as possible so that they are cooked in oil, not steamed in water.
Chop 3 cloves of garlic. Place garlic and 1 teaspoon of salt on top of the shoots. When the wok is ready, everything will go in at once.
Cooking: This takes just 2 minutes. Heat your wok or pan up to be very hot. I let my wok sit on the fire for 5 minutes. When your wok is ready, add 3 tablespoons of oil. When you see smoke, put the shoots, garlic and salt in all at once. Stir around so that salt is evenly distributed and the shoots get a chance to cook. Your pumpkin shoots should be ready in 2 minutes.
Serve hot with rice.
Recipe posted by – Philip Reineke

MARYNA SE GEKOOPTE HOENDER KONKOKSIE

Nie lus vir kosmaak nie konkoksie.

1 gaar PnP hoender .
Sny hoender in stukkies , braai uie,mushrooms en groenpeper,
Voeg hoenderstukkies en ertjies by en gebruik ‘n pakkie hoenderroomsop en melk en vars room indien jy room wil byvoeg.
Ek het so 4 eetl witwyn oog bygevoeg terwyl ek uie gebraai het.
Bedien saam lint pasta. Sprinkel vars parmesan kaas oor 🍴

Resep:  Maryna Kruger

LOW CARB CHICKEN LO MEIN WITH SPAGHETTI SQUASH
2½ – 3 chicken breasts
Slice thin and marinate in freshly ground ginger, soy sauce and a little sesame oil. (aprox 2-3 hours marination time optional)
1 spaghetti squash
Roast/Boil/Steam and pull apart with a fork.
1 package shredded coleslaw with carrots
2 celery stalks, chopped
½ to 1 onion (depending on your preference), chopped

Sauce:
¼ cup + 2 tablespoons of Soy sauce
2½ tablespoons of (granulated) Splenda (artificial sweetener)
1 teaspoon of white pepper
3 cloves of garlic
2 teaspoons of fresh grated ginger
Mix all together and set aside.
Sauté Chicken and remove from the pan.
Sauté Onions and Celery (3 minutes).
Add cabbage/carrot mix and cook (3 minutes).
Add Spaghetti squash and then sauce mix, chicken and cook just until everything is warmed up. Ready to Serve!

Source and Picture: Natasha Keyser