GESTOLDE WORTELRING MET ROOM
1 blik (440 g) pynappel, fyngemaak
1 pakkie suurlemoenjelliepoeier
½ koppie witsuiker
knippie sout
2 koppie geskilde wortels, fyn gerasper
½ koppie room
geelwortelrepies, pynappelstukkies en pietersielie vir garnering Continue reading
BEET EN KRUISEMENTSLAAI
Saam met die vleis het ek ‘n heerlik beetslaai gemaak, die foto lyk nie so nie maar dit is regtig heerlik.
Ek het klein beetjies in die oond gebak tot sag, laat koud word die velletjies afgetrek
Sny dit in 4, sny lekker baie vars kruisement fyn gooi oor
feta kaas gekrummel OF blokkies en net ‘n paar teelepels sweet chilli sous deur gemeng.
Baie lekker saam met die lamsvleis.
Foto en resep: Rina Kleinhans
COUS COUS SALAD
2 Cups Cous Cous
1 Tub pomegranates (Bought at woolies)
Mint leaves (Chopped and mixed with cous cous and left some for the garnish)
4 tsp Basil Pesto
1 cup Baby Peas
Feta Cheese
Salt & Pepper
I made the Cous Cous as directed on the packet and mixed all the ingredients together making sure everything is well mixed.
Photo and recipe: Tanya Pretorius
KOUE RYSSLAAI
Koue Rys Slaai soos my oorlede Ma gemaak het
3 kop gaar Rys
2 Ui – fyn gekap
1 Rooi / groen soet rissie – gekap
1 (410g) blik Pitmielies
1 (410g) blik Perske skywe – op gesny
Mayonnaise na smaak
Sout en Peper na smaak
Sit al die bestanddele in bak en meng. Sit in yskas om koud te word
Foto en resep: Mae van der Westhuizen
KERRIEPERSKESLAAI
1 blik (825 g) taaipitperskes, gedreineer
1 blik (250 g) appelringe of 2 appels, ontkern en in skywe gesny (opsioneel)
2 uie, gekap
5 ml (1 teelepel) gemengde speserye
2 heel naeltjies
5 ml borrie
5 ml kerrieppoeier
3 ml (‘n knippie) sout
3 ml fyn koljander
1 ml (‘n tikkie) rooipeper
250 ml (1 koppie) suiker
125 ml (1/2 koppie) witasyn
30 ml (2 eetlepels) mielieblom (Maizena)
Continue reading
MALVALEKKER SLAAI
2 x 150 g malvalekkers
1 blikkie fyn pynappel crushed
175 ml granadilla jogurt
Sny malvalekkers in kwarte.
Meng al die bestanddele saam. Laat staan oornag en geniet dit die volgende dag.
OF
1 koppie suurroom
1 blikkie perskes – gesnipper en gedreineer
1 blikkie pynappel – gesny en gedreineer
1 koppie mini marshmallows
1 koppie klapper
1 koppie rooi kersies (gehalveer)
Meng alles en sit in yskas vir ten minste 3 ure.
Resep geplaas deur Ronel Lewies Pretorius
Foto: Lelane Van Der Walt – suurroom opsie
BEETROOT AND FIG SALAD WITH ROASTED RADISHES
Serves 10-12
6-8 medium sized beetroots, peeled and cut into wedges
125 ml sugar
125 ml balsamic vinegar
125 ml boiling water
60 ml olive oil
100 ml pumpkin seeds
100 ml sunflower seeds
1 bunch radishes, well rinsed and leaves trimmed off
8-12 ripe purple figs, broken open or tinned figs
2 handfuls rocket or baby salad leaves
100 ml dried cranberries
Parmesan shavings – blue cheese can also be used
SANDRA SE INGELEGDE NOEDELSLAAI
500 g noedels sag gekook, Ek gebruik die screws
250 ml olie
250 ml witasyn
410 g tamatie puree
500 g gekapte uie
1 green pepper fyn gesny
500 ml suiker
Sout en peper na smaak
15 ml sweet basil
25 ml kerriepoeier Continue reading
KOPERPENNIE WORTELSLAAI
1 kg wortels geskil en in skywe gesny
2 middelslag soetrissies, ontpit en sny in stukkies
2 uie gekap
Kook wortels tot half gaar en dreineer oortollige water.
Gooi rissie en uie by wortels in kastrol.
Meng volgende sous:
1 pakkie (82 gr) tamatiesop
250 ml water
200 ml wit asyn
125 ml kookolie
250 ml suiker
10 ml worcestersous
5 ml droë mosterd (of 7 ml aangemaakte mosterd)
sout en peper na smaak
Kook sous en roer aanhoudend tot kookpunt en kook dan vir 2 min. Gooi sous by wortels en meng goed deur. Sit terug op stoof laat sous deur kook. Bottel warm.
Foto en resep deur Aneen Ferreira
LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.
I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won’t be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn’t what we want, is it? Continue reading
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