CHRISTMAS JELLY APPETIZER SALAD
200 g carrots
200 g frozen or canned peas
350 g potatoes
200 g boiled ham
100 g apples
5 eggs
lemon juice
pepper
salt
For the Sauce:
6 tablespoons mayonnaise
3 tablespoons thick cream
1 tablespoon mustard
200 g vegetable broth
20 g gelatin

Boil the potatoes, carrots and peas. Dice the vegetables. If you are using canned peas, then drain and use it for cooking sauce. Finely chop the ham and apples. Sprinkle the chopped apples with lemon juice. Mix all the ingredients.
Combine the mayonnaise, sour cream, mustard, salt and pepper. In 200 ml of vegetable broth, soak gelatin, then wait for the full dissolution. Pour the broth in the dressing for the salad. Let the sauce to cool. Mix the vegetables and dressing.
Cover the form (pan) with food film (cling wrap) with overhang to cover. Place half of vegetables on the bottom of the form. Then place the boiled and peeled eggs in the centre in a line. Cover the eggs with the second part of vegetables. Close salad wrap and put it for 8 hours in the refrigerator. When ready, place on a platter, garnish with sweet pepper, leaves greens and other products according to your taste.
Posted by en photo:  Hannah Frauendorf Langenhoven

APPEL SLAAI A LA BENHET
Braai ‘n halwe rooi uit en meng dan 1/4k rooiwynasyn en 2T suiker by en laat afkook tot 1E sous. Laat yskoud word.
Sny 1 steel van ‘n celdery fyn en
3 Rooi appels in blokkies.
Meng alles so uur voor opdien.
heerlike!!!
Foto: Benhet

RUVAN SE BABAGROENTE-SLAAI
100 g baba murgpampoentjies (baby marrow)
100 g cocktail tamaties
2 grasuie
6 baba mielies
5 ml pietersielie
30 ml olyf olie
15 ml wit asyn
½ knoffel toontjie
5 ml heuning
sout & peper (na smaak)
Stoom die babamielies en baby marrow oor ñ kastrol met kookwater en kook vir 3 minute, dreineer goed. Sny baby marrow in die lengte, maar hou tamaties en babamielies net so. Meng dan jou pietersielie, grasuie, olyf olie, wit asyn, knoffel, heuning en sout en peper saam in ñ bak. Nou voeg jy eers jou warm marrows en laat dit lekker koud word. Nou meng jy al jou ander groente, meng en bedien met jou creole sous
Resep geplaas deur Ruvan Oree
Foto: Rivan Oree

ROASTED BEETROOT, BUTTERNUT AND CLEMENTINE SALAD
Salad:
10 small baby beetroot
1 large butternut
6 clementines
1/2 cup pumpkin seeds
2 wheels of feta
1 bulb of fennel
mixed salad greens
Dressing:
2 parts olive oil
1 part white balsamic vinegar
juice of 2 clementines
1 tbs fennel leaves
2 tbs honey
Boil the beetroot until tender and cut into wedges. Sprinkle with olive oil, salt and pepper and roast in the oven. Remove and store. Prepare the butternut by cutting it into cubes. Sprinkle with olive oil and roast in the oven. Remove and store.
Slice the fennel bulb thinly with a mandolin. Sprinkle with olive oil and roast in the oven. Remove and store.
Allow all the roasted components to cool down well.
Segment the Clementines, using a sharp knife.
Toast the pumpkin seeds is a hot pan on the stove till a nutty flavour develops and the seeds have a deep color.
Start constructing the salad by laying a bed of mixed salad greens, followed by some beetroot wedges, butternut, Clementine segments, crumbled feta, pumpkin seeds and fennel. Repeat this process until all ingredients have been used. Garnish with optional fennel leaves and sprouts. Dress the salad before serving.
For the salad dressing, combine all ingredients in a jar and emulsify with a stick blender. Adjust the desired sweetness with more honey.
Photo: Johann Barnard

MACARONI SLAAI
My aangepaste weergawe van die macaroni slaai resep van die challenge
½ pak rou macaroni
1 klein rooi ui, in klein blokkies
½ soetrissie, in klein blokkies
250 g cheddar kaas in klein blokkies
1 koppie mayonnaise
¼ teelepel mosterd poeier
sout en gemaalde swartpeper, na smaak
1 groot handvol grasuie, fyn gekap

Kook die macaroni tot gaar en laat koud word.
Voeg al die ander bestanddele by die koue macaroni en hou in yskas tot benodig.
Foto: Leandri Potgieter

GRILLED NECTARINE AND PEAR SALAD
Lettuce Leaves, cleaned and shredded into smaller pieces
1 medium pear, cored, peeled and cut into slices
4-5 nectarines, washed and cut into slices
4-5 radishes, cut into rings
1 medium red onion, peeled and cut into thin rings
1 peeled carrot, cut into thin julienne slices
1-2 tomatoes, cut into slices (you can use cherry tomatoes)
Freshly ground black pepper
1 medium cucumber
2 tbsp Olive oil
Feta Cheese
Salad dressing of your choice

In a small hot, non-stick pan, cover your nectarines and pear with olive oil and fry for 4-5 minutes till slightly browned but still firm.
Season with freshly ground black pepper.
Let cool.
Layer your salad in a bowl starting with lettuce, onion rings, radishes, tomato, cucumber, pear and nectarine and lastly julienned carrot.
Top with shredded feta cheese.
Serve with your choice of salad dressing.
Recipe: Amanda Conradie
Photo: Elize de Kock

WARM POTATO SALAD WITH LEMON AND MINT
Cook 3 pounds peeled and diced russet potatoes in salted boiling water until al dente;
drain and transfer to serving bowl.
Season with:
1 teaspoon salt
juice of 3 lemons
¼ cup extra-virgin olive oil
Stirring gently.

Add salt and pepper to taste.
When cool, add 1 bunch finely sliced scallions and 10 fresh mint leaves cut in chiffonade.
Stir gently to combine.
Photo: Marie Dumas Jenni

TOMATO-CORN SALAD
Cook the following  until slightly softened:
1/2 cup shallots (diced)
1 teaspoon jalapeño (minced)
2 cloves of garlic (minced)
1 tablespoon butter until slightly softened

Add 2 cups of corn kernels; cook for 4 to 5 minutes until corn is crisp-tender.

Remove from heat; add 2 cups of cherry or grape tomatoes.
Drizzle with 1 tablespoons of balsamic vinegar.
Add salt and black pepper to taste. Mix gently.
(Ek het nie jalapeno gebruik nie, maar chilli flakes en green pepper met uie gebraai
Dit was regtig lekker)
Photo: Marie Dumas Jennings

SUMMER SALAD MOULD
An easy refreshing salad on a hot summers day…..
You can use any fruit or vegetables in this salad. Keep the boiled egg slices at the bottom as this add as a beautiful decoration on the finished dish.
1 small tin pineapple pieces with syrup (227g)
2 cups water
1/4 cup sugar (65ml)
2 tablespoons powdered gelatin
2 cups frozen peas, boiled for 3-4 minutes
1/4 cup clean and chopped fresh celery
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp white pepper
1/2 tsp black pepper
1 1/2 tsp Apple cider vinegar
2 Hardboiled eggs
1 fresh pear, peeled, cored and cut into slices
10cm cucumber, peeled and cubed
Rinse a 2 liter ring mould/BUNDT pan with cold water.
Boil pineapple, water and sugar for 5 minutes.
Remove from heat, add peas, celery and vinegar.
Season with salt, pepper, celery salt and onion salt.
Dissolve gelatin in a 1/4 cup warm water and add to pineapple mixture.
Let cool.
Slice eggs in round circles (I used an egg cutter).
Spray form with Spray+Cook (here I sprinkled freshly ground black pepper at the bottom of form for decoration. Arrange egg slices at bottom of form.
Arrange pear slices and cucumber evenly around the form.
Pour cooled pineapple mixture on top. Do this gently to keep the egg and pear slices at bottom of form.
Let set for 3 hours or preferably overnight.
Serve on a salad plate.
Recipe: Amanda Conradie
Photo: Elize de Kock

DRIE KAAS CROUTON SLAAI
Middagete ……
Dit was al die bietjies wat oorgebly het ….
Laaste stukkies feta & blou kaas
1 Kaas worsie
Handvol slaaiblare
Laaste tamatie opgesny,
half koppie croutons ….
1/4 rooi ui
Sny worsie op .
Balsamic vinaigrette op die blare en croutons en Ceasar slaaisous op die warm worsies.
Ek probeer alles opgebruik sonder om onnodig kos weg te gooi.
Resep en foto : Elsabie Templeton