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

Dreineer die pynappel en vul die sap met water aan tot 250 ml.
Verhit tot kookpunt en los die jelliepoeier daarin op. Laat dit afkoel tot dik, maar nie styf gestol nie.
Klits die dik jellie tot romerig, Klits die suiker bietjiesgewys by en dan die sout.
Meng die gedreineerde pynappel en wortels en vou dit liggies by die jellie in.
Klits die room tot styf en vou dit ook by die mengsel in.
Spoel ʼn middelslag-slaaivorm met koue water uit.
Gooi die slaaimengsel daarin en plaas dit in die koelkas om te stol.
Garneer die slaai soos verkies. Hou dit in die yskas tot net voor opdiening.
Foto: Hester Marx
2de foto:  Alberta van Wyk Hierdie wortelvorm bly maar net ‘n wenner. Ons het dit ook vir vandag gemaak. Net dubbeld aangemaak sodat dit in my vorm inpas.

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)

Meng al die bestanddele behalwe mielieblom in ‘n kastrol. Bring mengsel tot kookpunt en laat 15 minute prut. Maak ‘n gladde pasta van mielieblom en ‘n bietjie water en roer sous in om te verdik. Laat slaai afkoel voor opdiening.
Variasies:
Gebruik 500 g vars perskes, ontpit en gehalveer, of 500 g droe perskes, geweek in 250 ml lemoensap, in plaas van geblikte perskes.
Wenk:
Hierdie slaai kan gebottel en gebêre word.
Resep en foto: Maria Kolesky

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

Boil the beetroot in the sugar, vinegar and water until tender and syrupy. (about an hour to get a nice syrup) Allow to cool completely.
Season with salt and black pepper.
Heat half the olive oil and roast the seeds slowly until they start to puff up. Remove from the heat and season with course salt. Allow to cool.
Mix the radishes with the remaining olive oil and season with salt & pepper. Roast for a few minutes under the hot grill, it gives them a lovely texture.
To assemble, arrange the beetroot, radishes and figs in-between the leaves, then sprinkle the cranberries, seeds and  cheese on top. Serve with olive oil & extra balsamic vinegar.
Optional:  dress with a little glitter like on the picture
2nd Photo:  Cornelle Michell
Photo:Note:
I could not get fresh figs as sold out everywhere so I rehydrated some dried figs but not quite the same. I also added nectarines which I pan fried, cubes of blue cheese and lastly steamed young asparagus spears. We ate it with balsamic glaze. I garnished my salad with micro herbs.
PHOTO: Elsabie Templeton

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
Kook sous vir 15 minute tot uie sag is.
Voeg by 100 ml mayonnaise
Meng 2 teelepels maizena met bietjie water voeg by en kook tot effens verdik.
Voeg jou noedels by kook deur en bottel warm
Ek sit altyd cling wrap op my bottels voor Ek die deksels opsit
Geniet
Foto en resep van Sandra Schreuder-de Klerk

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?
Ingredients (for 2 people)
1 beetroot
200 gram of tinned chickpeas
100 gram of Bulgar
1 carrot
1 fresh green pepper
4 lettuce leaves
200 g of natural yogurt
handful of minced chives
1 small chili pepper
salt and pepper

Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
Photo and recipe: Katarzyna Posłuszny
https://www.home-madepatchwork.com/