Meng alles saam en druk die suurlemoensap laaste by sodat jou piesang nie swart word nie. Ek hou ‘n houer waar ek kondensmelk en mayonaisse reeds saam gemeng het, want die kinders hou meer van die kombinasie alhoewel ek nie die hele houer kondensmelk byvoeg nie, maar julle kan dit self uitwerk. Vir afwisseling gooi ek neute by, maar dit hang alles van jou af.
Resep: Janine Botha
Foto: Rina Kleinhans
Meng alles goed deur en laat staan so vir uur sodat kool net effens sagter word maar nog steeds crunch in het.
Resep geplaas deur Jocelyn Fordred
(my sussie se uitvindsel)
Mix together:
150ml sweet chilli sauce
50ml vegetable oil (I suppose you can use olive as well)
Juice of one lime (I’m sure lemon juice will be ok too)
Any lettuce leaves
Some rocket leaves
Avo (sliced)
Biltong sprinkled (chopped)
Cashew nuts (chopped)
Dressing over the top (dribbled)
RESEP: Gail Daniell
MURGPAMPOENTJIE SLAAI
Hierdie is sommer my eie.
SOUS:
1 koppie suiker
1½ koppie druiweasyn
115 g tamatiepasta
2 teelepels Worcestersous
2 teelepels aangemaakte mosterd
sout en peper
2 eetlepels mielieblom (aangemaak met ‘n klein bietjie water)
Meng alles saam en verhit tot die suiker gesmeld het. Laat dit goed prut.
As die sous te veel is kan dit in die yskas in ‘n lugdigte houer gebere word.
Sny nou die puntjies van jou pampoentjies af en neem van die sous, afhangende hoeveel pampoentjies jy maak en kook die pampoentjies in die sous tot nog bros.
Laat afkoel en rasper Fetakaas oor.
Bron: Louisa Prenzler
Foto: Maritha Blaauw
Add/decrease sugar to taste – sweet/sour flavour. Cut the unpeeled cucumber and carrot into thin strips and put in a salad bowl.
Shread the Chinese leaves or cabbage finely and add to the bowl.
Chop the coriander finely and add to the bowl.
Whisk the vinegar, mustard, salt, sugar and sesame oil together and add to the salad.
Mix the salad thoroughly.
Chill and serve.
Recipe: Marthie Clark
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.
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
GEROOKTE KAAS- EN TAMATIE SOUTTERT
Hoe om ‘n souttert ‘n moderne voorkoms te gee? Bak dit in ‘n diep pan! Dit laat meer plek vir vulsel en gee meer mense kos! Dis eintlik ‘n totsiens-tert, want alhoewel Casper en Aletta nie die -bordjie soet-deel van die rondte geslaag het nie, was hul -bordjie sout bydrae – hierdie dieppan-souttert – lekker. As jy nie die kersietamaties self wil rook nie, kan jy vars tamaties gebruik. Dis ook ‘n lekker ligte middagete saam met ‘n kleurvolle slaai. En plaasbrood! Maak jou eie broskorsdeeg soos Casper of koop klaargemaakte broskorsdeeg.
