SKULPIE SLAAI
1 pak skulpie noedels gaar gekook en gedreineer
Kook volgende vir 10 minute saam:
250 ml wit asyn
250 ml suiker
250 ml appelkooskonfyt
2 gekapte groenpepers
500 g gekapte uie
sout/peper na smaak
1 blikkie Italian Style Tomatoes
1 blikkie Mexican style Tamatoes
1 blikkie Tamatie en Uie smoor

Voeg 100 ml mayonnaise by na die kook proses. Die mayonnaise kan by die gaar noedels gevoeg word. Bottel in warm gesterliseerde flesse.
Resep en foto: Retha Myburgh

KORINGSLAAI
325 ml koring
1 groen rissie
1 klein ui
½ blikkie ingelegde perskes

Sous:
250 ml tamatiesous
125 ml olie
125 ml suiker
7 ml kerriepoeier
5 ml borrie

Meng alle sous bestanddele tot goed gemeng.
Kook koring, meng dit met rissie, uie en perskes, voeg sous by.
Plaas in yskas.
Hoe langer die slaai staan hoe lekkerder word dit.
Resep: Mirika Thiart

KORINGSLAAI MET KONDENSMELK
250 ml koring, ongekook
1 groot soetrissie, rooi of geel, in klein blokkies gekap
410 g geblikte perskeskywe, gedreineer en in blokkies gesny
62 ml rosyne
sout na smaak met kookproses

SOUS:
50 ml sonneblomolie
3 ml borrie
6 ml matige kerriepoeier
25 ml blatjang
25 ml suiker
25 ml asyn
1 blik kondensmelk

Week die koring in genoeg water vir ten minste 2 ure.
Gooi water af en kook in genoeg nuwe water met sout na smaak vir 10 minute in die mikrogolf. Om af te koel, spoel af onder koue lopende water (wees versigtig om dit nie in die drein te mors).
Sit in ‘n slaaibak (verkieslik met deksel) en gooi die soetrissie, perskes en rosyne by en meng goed deur.
Meng die sous bestanddele saam tot die suiker opgelos is.
Gooi die slaaisous oor en meng deur.
Laat dit ‘n rukkie staan vir die geure om in die koring in te trek.
WENK: Verpak dit in kleiner bakke met deksels, dit sal vir ‘n paar dae in die yskas hou.
Resep: Charlene Keyter Cornelissen
Foto: Fesia Uota

E.T. SE KOOLSLAAI
wit en rooi kool, opgesny
wortels, grof gerasper of dun stukkies gesny
Granny Smith appel, in dun stukkies gesny of grof gerasper
sprietuitjies, fyn opgesny

Sous:
1 koppie mayo
3 eetlepels kondensmelk
2 eetlepels room om te verdun
seldery sout, na smaak

Meng goed en roer deur die slaai. Maak genoeg, want dis heerlik!
Gewoonlik gooi ek rosyntjies en gekapte pekanneute by.
Resep en foto: Elsabie Templeton

VIETNAMESE BANANA FLOWER SALAD
1 tablespoon nuoc mam (fish sauce)
2 tablespoons lime juice
1 tablespoon sugar
1 skinless boneless chicken breast, cooked and finely sliced
1 skinless boneless pork chop, cooked and finely sliced
1 ½ teaspoons dried red pepper flakes or 1 finely chopped chili
1 cup bean sprouts
1 big handful mint and basil, coarsely chopped
¼ cup chopped peanuts
2 tablespoons toasted sesame seeds
2 oranges, sliced into thin wedges, pith and skin removed
1 fresh banana flower
1 lemon (for water mixture)

Combine first eight ingredients in a large bowl. Prepare banana flower according to instructions above, discarding undeveloped baby bananas. As you peel, try to keep leaves as whole as possible. Reserve the lemon water in another medium-sized bowl. Once the leaves are rinsed, stack several on top of one another and slice them crosswise into thin strips. To keep the leaves from turning black, place immediately in the lemon water, turning occasionally. You will have a heaping double handful of sliced banana flower. Let the sliced flower soak in the lemon water for 30 minutes.
Rinse the flower in a colander under running water until the water runs clear. Drain the banana flower and toss it with other ingredients which have been marinating in the large bowl. Sprinkle with the peanuts, oranges, and sesame seeds.
Recipe posted by Elize de Kock

Photo:  Craig Snyman –  I sliced the heart and put into cold water with lemon and vinegar.
Marinade:
15 ml fish sauce
15 ml soya sauce
30 ml lemon juice
chopped a clove of garlic
15 ml rd seracha sauce
45 ml cold water
Mix together and add to the salad.
Grated a carrot too, add to salad. Heart is pretty small but different and worth the effort. Can’t explain the taste, but yes, I will make it again.   They say you can add fried prawns, chicken and anchovies.

Elize de Kock:
The external “petals”, which are tougher and darker, have to be removed – but the fleshier ones can be stripped of their pulp. Then, one by one, the crisp leaves are peeled off to reveal the light- coloured tender heart, the most prized part of the blossom.
Cut into fine strips, the heart can be eaten raw in salads with a hot spicy sauce, as in the Thai dish nam prik or the Indonesian sambal –also excellent when teamed up with prawns and macadamia nuts. Like those of the artichoke, the petal-like leaves of the banana flower will quickly oxidize on coming into contact with the air once cut: because of their iron content, they will turn brown so it is advisable to dunk them in acidulated water.

PIESANGSLAAI SAAM BRAAIVLEIS
3 eiers
125 ml wit asyn
250 ml suiker
10 ml mostertpoeier
knypie sout
250 ml ingedampte melk

Klits die eiers asyn, suiker, mosterpoeier en sout saam in ‘n kastrol tot goed gemeng.
Verhit dit oor matige hitte tot dik en roer gereeld.
Haal van die stoof af sodra dit begin kook.
Laat afkoel. Voeg die ingedampte melk by en meng.
Gooi in fles en bewaar in die koelkas tot benodig.
Sny ‘n paar piesangs in skywe en gooi die sous oor. Bedien.
Resep: Rachelle Reyneke
Foto: Meisie van der Colff

DRUIWE EN BROCCOLISLAAI
1 pakkie baba spinasie
1 koppie broccoli, in boompies gebreek
300 g vars druiwe korrels
klein rooi ui, in dun skywe gesny
1 wiel swartpeper Feta kaas
¼ koppie amandel vlokkies, gerooster
Sous:
¼ koppie mayonaise
¼ koppie Griekse jogurt
1 eetlepel suurlemoensap
1 teelepel suiker
sout en swart gemalde peper na smaak

Stoom broccoli 4-5 min in die mikrogolf. Dit moet nog krakerig wees. Laat heeltemal afkoel.
Meng al die bestanddele van die sous saam,  hou eenkant in yskas.
Pak eers bak uit met baba spinasie.
Strooi die afgekoelde broccoli oor en so ook die druiwe en uie.
Sprinkel die amandel vlokkies oor.
Net voor opdiening gooi die sous oor en meng deur, maar ek het sommer net dit bo-op zig zag gegooi om patroon te vorm.
Jy kan ook arbeie gebruik in die druiwe se plek.
Resep: Rachelle Reyneke
Foto: Meisie van der Colff

KOHLRABI AND APPLE SALAD
Ek het nie radyse of wortel beskikbaar gehad nie, so die foto is net Kohlrabi en Appel. Baie lekker saam met ‘n ryk vleis dis of vis.
DRESSING
½ cup oil (neutral flavour)
½ cup good vinegar
3 tablespoons sugar (I like more)
1 – 2 tespoons prepared mustard

Blitz together or shake in screw top bottle till creamy.
Julienne the following and mix into the dressing.

Kohlrabi (size of small tennis ball -German turnip)
2 Granny Smith apples
5 radishes
1 carrot

The dressing keeps it nice and crunchy for up to a week.
Recipe: Sanette Sievers
Photo: Petro Borchard

DELICIOUS POTATO SALAD
Boil (in salt water) 5 medium potatoes, peeled and cubed
Once boiled strain water off and let cool slightly
Add: (while potatoes are still warm)
2 x mashed boiled eggs
1/2 cup cooked peas
2 x sliced viennas
cheddar cheese, either grated or cubed
1 table spoon sugar
Mayonnaise, as desired
Mix thoroughly.
Recipe posted by Zelda Ellis
Photo: Zelda Ellis

POMEGRANATE SALSA
Photo and recipe posted by:  Wian Swart
FOOD LOVERS RECIPES
Het vir ons van gisteraand se oorskiet geelstert ‘n lekker pastei gemaak, saam met granaat salsa en ‘n groenslaaitjie.

SNOEKPASTEI
http://www.foodloversrecipes.com/2016/05/snoekpastei/

POMEGRANATE SALSA:
1 cup fresh pomegranate arils
1/3 cup finely-chopped fresh cilantro
¼ cup finely-chopped red onion
1 jalapeno, cored and finely-chopped
juice of one lime
pinch each of: ground cumin, Kosher salt and freshly-cracked black pepper
Mix everything together and serve