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Author Archives: Rina Kleinhans

DURKY SOUS HOENDERSTUKKE

Posted on by Posted in Hoender/Chicken, Souse / Sauces 1 Comment

DURKY SOUS HOENDERSTUKKE
Spur se “buffalo wings” resep.
gewone asyn
fyn knoffel
rooi peper
hoender stukke
olie vir braai
Meng die Durky-sous bestanddele na smaak. Ongeveer 1 koppie asyn,  ¼ koppie fyn knoffel en rooi-peper, soveel soos jy kan hanteer (brandsgewys).
Diepbraai die hoender stukke in olie tot krakerig.
Verwyder die hoender uit die olie en doop die stukke direk in die durky sous.
Verhit olie in ‘n pan, soveel olie soos vir vlakbraai en braai die hoenderstukke (wat in die durky sous was) in die vlakolie vir ‘n paar minute en bedien met ekstra sous.
Opsioneel – Dip die hoender weer in die sous en bedien dan.
Resep:  Karin Rheeders Pearson

KERRIESOUS VIR SOSATIES OF TJOPPIES

Posted on by Posted in Kerrie Resepte / Curry Recipes, Marinades Leave a comment

tested
KERRIESOUS VIR SOSATIES OF TJOPPIES
1 blikkie tamatie puree
½ koppie asyn
½ koppie olie
2 hoog vol dessertlepel appelkooskonfyt
1 ui en halwe huisie knoffel in ‘n voedelserverwerker versap
2 lourierblare
1 teelepel borrie
2 eetlepels kerrie
1 teelepel sout (of na smaak)
swart pepper
1 eetlepel Worchestersous

Meng alles saam en laat jou sosaties of tjops daarin marineer tot jy dit wil gebruik. Hoe langer hoe beter 🙂

Resep: Christabel Garisch

Gorgonzola Sauce

Posted on by Posted in Souse / Sauces

Gorgonzola Sauce

Gorgonzola sauce is amazing served with pasta, gnocchi or even grilled steak. This Gorgonzola sauce recipe is made with cream, Gorgonzola cheese, white wine and chicken stock. You could substitute vegetable stock to make it vegetarian.
This Gorgonzola sauce is best made with aged Gorgonzola, which is drier and more crumbly than younger Gorgonzola, which is more moist and not as flavorful. Continue reading→

KRUISEMENT JELLIE

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kruisement
KRUISEMENT JELLIE
1 koppie appelsap
200 ml witsuiker
2 teelepel pektien
1 koppie witwyn
1 koppie kruisementblare
Verhit die appelsap tot kookpunt en prut tot die helfte weggekook het.
Meng die suiker en die pektien in ‘n mengbak en voeg die warm appelsap by, plaas terug in die kastrol en voeg die witwyn by. Prut 5 minute en voeg die kruisementblare by. Prut nog ‘n 1 minuut en verwerk dan liggies met ‘n stokmenger. Giet jellie deur ‘n moeselienlap of fyn sif. Skep in gesteriliseerde flessies en seel dig.

 

 

HUMMUS

Posted on by Posted in Doopsouse / Dips, Souse / Sauces


HUMMUS
Dit is ‘n smaak wat ‘n mens moet aanleer, maar heerlik as jy daaraan gewoond raak, ek dink dit is die komyn.  Hier is ‘n eenvoudige resep:
Prep time: 5 minutes
15-oz. can garbanzo beans (chickpeas), drained, liquid reserved
2 garlic cloves, minced
1 tsp. ground cumin
1 tbsp. olive oil
1/2 tsp. black pepper

Combine garbanzo beans, garlic, cumin, salt, and olive oil in a food processor.
Blend on low speed, gradually adding reserved garbanzo bean liquid, until desired consistency is achieved.

Posted by Dalene Brits
Photo borrowed from  Lesdee Gloak Bam

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