TZAZIKI
Bestandele
1 Engelse komkommer, fyngekap of gerasper
300 ml ongegeurde jogurt, gedreineer
250 ml gladde Gero-maaskaas
Gemaalde knoffel na smaak
Sout en vars gemaalde swart peper
Vars gekapte groen ment na smaak.
Metode

1. Ontwater komkommer deur sout oor te strooi en dit vir ongeveer 15 minute te laat staan. Dreineer.

2. Dreineer jogurt deur dit in kaasdoek te skep in ‘n sif bo-op ‘n mengbak. Laat staan vir 30 minute. Roer saam met maaskaas by komkommer.

3. Geur met knoffel, sout, peper en ment en laat staan vir geure om te ontwikkel.

4. Bedien saam met koue vleis of soos verkies.

BRON – GERO

Marie Fourie – Ek sit altyd n bietjie fyngekapte dill by! Dit maak die wereldse verskil aan smaak en geen mint!

Garlic dip

1 tub of cream/full cream yogurt
(I prefer using cream)
1 or 2 crushed carlic cloves
1 teaspoon lemon juice
2 tablespoons chives
3 tablespoons parsley 
Pinch of salt and freshly ground black peper
Mix everything together
Please try using fresh herbs,

Photo & Recipe:  Shan T Russ

EGGPLANT DIP
3-4 large eggplants sliced and salted
1 clove of garlic crushed
2 tablespoons tahini
1 cup of yoghurt
Salt to taste

Shallow fry the eggplants until they turn brown on both sides.
Place in a strainer and allow to drain from oil for about 1hr

Place the eggplant in a bowl and mash it all down. Add garlic and tahini and yoghurt and mix well. Serve as is it garnish with tomato and parsley. Serve with pita bread. You can also serve with carrot sticks and celery sticks
BRON – Di Bo
Theo Rebecca Geldenhuys – What is tahini?
Adam Cloete – Tahini is ‘n pasta / sous wat van sesami saad gemaak word

BLUE CHEESE DIP

¼ cup plus 2 teaspoons blue cheese, crumbled
¼ teaspoon salt (or salt to taste)
1 cup mayonnaise
3 teaspoons Greek yogurt
½ teaspoon onion powder

hier is my gunsteling…

185 g Tunavis (1 blik)
75 ml Mayonnaise
5 ml Pietersielie
Tamatiesous – na smaak
Blatjang – na smaak
Knippie paprika
Klein bietjie gerasperde ui

Meng al die bestanddele.
Garneer en sit voor met southappies.
BRON – Chantelle Geldenhuys

GROOTMAAT DOOPSOUS
Vandag wil ek graag my doopsous resep met julle deel
750 g Crosse & Blackwell mayonnaise
1 blik kondensmelk
60 ml suurlemoensap of wit druiwe asyn
25 ml worcestersous
125 ml sweet chillisous
50 ml fyngekapte pietersielie
10 klein rooiuitjies fyngekap
4 groot agurkies gerasper of meer Kleintjies
1 medium ui gerasper
2 ml sout
Peper na smaak
Meng goed kry 2 mayonaisse bottels vol kan tot 6 maande in yskas bere.
Baie lekker

Resep en Foto: Marie Grobler

SUN DRIED TOMATO PESTO
50 gr sun-dried tomatoes
1 tablespoon chopped fresh basil
1 tablespoon fresh parsley
1 1/2 tablespoons chopped garlic
2 tablespoons pine nuts
1 small onion, chopped
2 tablespoons balsamic vinegar
1 1/2 teaspoons tomato paste
1 small crushed tomato
1 tablespoon red wine
1/4 cup good olive oil
1/4 cup grated Parmesan cheese
Salt to taste

Place sun-dried tomatoes in a bowl and cover with warm water till soft
In a food processor or a blender, combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion, process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt. I added olive oil and salt little by little, tasting till to my taste!
Source and Photo: Amanda Conradie

RANCH DRESSING AND DIP MIX
It’s delicious served with fresh veggies or drizzled over greens.

2 tablespoons plus 2 teaspoons dried minced onion
1 tablespoon dried parsley flakes
2-1/2 teaspoons paprika
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons garlic powder
ADDITIONAL INGREDIENTS FOR DRESSING:
1 cup mayonnaise
1 cup buttermilk
ADDITIONAL INGREDIENTS FOR DIP:
1 cup (8 ounces) sour cream
Directions
In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year.
To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups.
To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.
Posted: Amanda Conradie

KFC Gravy
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water
First we are going to make a roux with the melted shortening and 1
1/2 tablespoon of breading flour. Cook this over low heat for 10 to
15 minutes or until the roux browns in color to resemble a nice milk
chocolate color.

Once the mixture turns brown remove it from the heat
and add the remaining flour and slowly add the liquid(s) to
incorporate it so no lumps. Bring the mixture to a boil and boil for
2 minutes reduce the heat and allow the mixture to thicken which
would take about 3 to 5 minutes.
AMANDA CONRADIE

KFC Honey BBQ Dipping Sauce
1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a simmer. Simmer
for 5 minutes and keep warm. When you are ready to eat the chicken
dip in and allow the chicken to drain for 1 minute
Posted: Amanda Conradie

((Substitute for Corn Syrup
–For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

—Liquid smoke flavouring= kry dit by jou slaghuis. BBQ smoky spice sal ook werk.
Ketchup= Tamatie sous die een met 36 tamaties is die beste . MSG = Aromat Molasses= Donker Bruin Suiker. Hoop dit klink nie so volksvreemd nie)))

Homemade Corn Syrup Substitute ( Simple Syrup )
By Roosie
Ingredients:
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt
Directions:
Combine all ingredients in a large saucepan.
Bring to a boil, stirring constantly.
Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and simmer, stirring often, until it reaches the soft ball stage.
Cool and store in a covered container at room temperature.
Your syrup should keep for about 2 months.
Makes about 2 cups.

ROOMKAAS EN BILTONG SMEER-DIP
1 houer roomkaas
125 ml fyn biltong
swart peper
droë mosterd
Worcestersous

Meng alles saam.
Heerlik met beskuitjies en brode,
Vir ‘n dip, meng mayonaisse of natuurlike yogurt by tot die verlangde dikte… en geniet.

Bron: Santa van Rooyen