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KORINGSLAAI OM TE BOTTEL

KORINGSLAAI OM TE BOTTEL
500 ml rou stampkoring
sout en varsgemaalde swartpeper
1 groot ui,fyn gekap
4 ryp tamaties, in klein blokkies gesny
2 groen soetrissies, ontpit en gekap (jy kan rooi en geel bysit vir kleur)
150 ml sultanas
1 Klein pynappel, geskil en in blokkies gesny

Slaaisous:
90 ml suiker
60 ml korrelmosterd
15 ml matige kerriepoeier
125 ml wit asyn
500 ml mayonnaise

Kook koring in 6 koppies water  vir 30 – 40 minute tot sag.
Dreineer deeglik, spoel met koue water af,  sit die knippie sout by en roer goed deur.
Laat afkoel.

Braai ui, tamaties, soetrissies en pynappel liggies.
Voeg koring en sultanas by.
Voeg al die bestanddele vir die sous by en geur na smaak.
Voeg die koringmengsel by die sous en kook net tot deurwarm.
Bottel warm en verseël dadelik.
​Draai bottels op hulle proppe tot koud om goed vas te suig.
Resep:  Amanda Conradie




INGELEGDE LEMOENSKIL ROLLETJIES


INGELEGDE LEMOENSKIL ROLLETJIES
ongeveer die skil van drie lemoene
¾ koppie water
1 koppie suiker
1 teelepel vanilla essense
¼ teelepel chilli flakes

Sny die lemoene in omtrent 10 mm dik wiele en sny een kant sodat dit ‘n lang reguit skil is en verwyder die vleis van die lemoen sodat net die skil oorbly.
Sny die wit gedeeltes uit die skille en probeer die lang stukke heel hou.
Gooi die skille in ‘n pot met water en kook vir ‘n halfuur, gooi water af, sit skoon water by en herhaal nog twee maal.
Droog die skille af en maak klein rolletjies en ryg drie rolletjies op ‘n tande stokkie
Verhit die water en suiker tot die suiker opgelos is en kook dan die skille met stokkies en al daarin vir omtrent ‘n uur.
Voeg die chilli flakes en vanilla essense by.
Plaas die stokkies in gesteriliseerde flessies en vul met die stroop.
Indien dit te min stroop is, kook nog ‘n bietjie stroop en maak die potjies vol en seël dig.
Laat staan vir omtrent 5 dae en siedaar ‘n tog te lekker happie saam met ‘n stukkie brood en kaas of net so op jou platterbord saam met snoeperye.
Foto en resep: Gideon Louw




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.




GEBOTTELDE PERSKES


GEBOTTELDE PERSKES
Ek het bietjie perskes verwerk na daai amazing winskopie nou die dag. Geelperskes is iets wat skaars en duur is hier. Ek het nie resepte gebruik nie, net gemaak soos my ma my geleer het.

Ek het die perskes geskil en in water laat lê tot ek die laaste gedoen het. Toe vat ek daai lekker perskewater en witsuiker en maak stroop 1:1, en kook die perskehelftes vir so 10-15 minute in die res van die perskewater.

Toe sit ek dit in die strooppot en skep van daar af in warm gesteriliseerde bottels met stroop. Toe in waterbad (kokende pot) gekook vir 15 minute vir elke pot met bottels. Toe vat ek die stroop wat oor is, kook dit tot baie dik en los eenkant, en kook die konfyt perskes in suiker (750g suiker vir elke 1 kg vrugte) en WAS AF die suikerkorrels op die kante van die pot (verhoed dat dit sandsuiker word). Toe dit amper sag was, het ek die stroop wat oor was bygesit met ‘n sakkie pektien, deurgekook en gebottel in gesteriliseerde flesse.
Resep en foto: Kiti Citi




HONEY, LEMON AND GINGER PRESERVE


HONEY, LEMON AND GINGER PRESERVE
Cut enough lemons to fit as many bottles as you want into thin slices.
Peel and slice the ginger. Also to your taste. I love a lot so I use quite a bit.
Layer the lemon and ginger slices in a glass jar. Don’t pack it tight.
Fill with honey, making sure to remove all the bubbles.
Close and put in fridge for about a week. (It’s ok if you can’t wait that long. I don’t always)
Place a slice of lemon and ginger in a cup with 1½ – 2 tablespoons of the honey and fill with boiling water. You can add more if so desired.
Recipe and photos: Nicolette Papas
Photo 2 – My Honey, ginger and lemon preserve made as a tea.




GREEN MANGO ATCHAR


GREEN MANGO ATCHAR
2 kg green mangoes, pitted and cut into strips coarse salt
750 ml sunflower oil
240 g brown sugar
300 ml white vinegar
250 ml masala pickles
45 ml garlic, crushed
45 ml fresh ginger, grated

On a flat surface, sprinkle the salt over the mango pieces and leave overnight. Rinse thoroughly under running cold water.
Press mango dry with paper towel.
Heat oil and add all ingredients except the mango.
When boiling, add mango piece by piece.The oil should not stop boiling.
Boil for 5 – 10 minutes whilst stirring with a wooden spoon.
Spoon into warm sterilized jars and seal.
Photo: Charlotte van Rensburg




MAKLIKE PERSKE BLATJANG


MAKLIKE PERSKE BLATJANG
Baie dankie vir almal se hulp met die inlê van my perske chutney.
Hier volg my resep wat ek gebruik het.
3 kg perskes, opgesny en sonder pit
900 ml bruin asyn
½ eetlepel warm kerrie poeier
6 uie, opgesny
1 eetlepel sout
400 g suiker

Kook uie en asyn saam vir so 15 min.
Voeg res van bestanddele by en kook stadig tot kleur en dikte reg lyk.
Bottel warm.
Foto: Flipkotie Olivier en Annatjie Heydrenrych
Resep geplaas deur Flipkotie Olivier




IRMELDA SE PEER BLATJANG


IRMELDA SE PEER BLATJANG
Ek het nou die dag blatjang gemaak met pere en dit was heerlik!
1 kg pere, fyngesny
1 kg suiker
2 teelepels sout
2 teelepels kerrie
50 gram rosyne
peper na smaak
2-3 groot uie, fyn gekerf
1 koppie asyn
3 rooi rissies, fyn opgesny
Opsioneel:  Ek sit maar altyd bietjie chilliepoeier by, my huismense hou van warm!

Kook alles saam en bottel warm.  Ek kook tot pere sag is en gebruik “blender” om bietjie fyner te maak! As “geblend” is word blatjang gou dik en kan dan gebottel word. Pere word gou sag, ± 30 min.
Foto en resep:  Irmela Joubert




FIG CHUTNEY


FIG CHUTNEY
100 g light brown sugar
120 ml apple cider
300 g figs, chopped
1 apple, cored and diced
1 chopped onion
1 teaspoon flaky sea salt

Cook everything together slowly for 1 hour. Stir often. Cook until thick and sticky.
Serve with cheese, homemade rosemary crackers and paté.
Dit klink lekker.
Recipe posted by Annetjie Coelho




WATERMELON RIND PICKLES


WATERMELON RIND PICKLES
4 cups water
1 tablespoon coarse salt
2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x 1/2 x 2 inch pieces
¾ cups granulated sugar
1 all spice berry
½ cup cider vinegar
4 peppercorns
4 whole cloves
½ teaspoon pickling spice
1 long slice of fresh gingeroot
¼ teaspoon celery seeds

In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.
In saucepan, combine remaining ingredients. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
Makes about 4 cups (1 L)
Photo: Patience Rossouw Grobler O’Kennedy