1

WILLEM’S TOMATO SALAD


WILLEM’S TOMATO SALAD
750 g cherry tomatoes
10g fresh basil leaves
10g fresh oregano leaves
4-5 large cloves of fresh garlic
15 ml fine salt
150 ml extra virgin olive oil

Depending on the size of the cherry tomatoes, cut into half’s or quarters.
Crush the fresh garlic (please, not shop bought crushed garlic).
Finely chop the basil and oregano leaves (no stems).
Add the garlic, herbs, salt and olive oil to the tomatoes, and mix.
Chill in the fridge for and hour or two for the flavours to mature.
Serve with freshly sliced Bruschetta/French loaf or Panini bread.

I also like to serve this with the following condiments:
Salami
Prosciutto
Freshly chopped red chili’s in olive oil
Calamata olives
Feta cheese
I serve this tomato salad often as a starter before a braai.
Please adjust the fresh garlic and salt to your tastes. However, it will taste bland if you skimp on these two ingredients, especially the salt.
Recipe and Photo: Willem Labuschagne




CREAMY AND COLORFUL COLESLAW


CREAMY AND COLORFUL COLESLAW
250 ml (1 cup) red cabbage, shredded
250 ml (1 cup) green cabbage, shredded
250 ml (1 cup) green apple, coarsely grated
¼ red onion, coarsely grated
60 ml (¼ cup) seedless raisin
60 ml (¼ cup) mayonnaise
5 ml (1 teaspoon) wholegrain mustard
5 ml (1 teaspoon) lemon juice

Combine all the salad ingredients in a large bowl.
Mix the mayonnaise, wholegrain mustard and lemon juice in a small bowl.
Pour the salad dressing over the salad ingredients.
Toss well and serve.
Serve as a side dish with braai or barbecued meat, with grilled chicken breasts or fish, or as a topping on burgers, tacos and pulled-pork sandwiches
Recipe and photo: Mauricia Jordaan




FRIKKIE SE KOOLSLAAI MET VINKEL


FRIKKIE SE KOOLSLAAI MET VINKEL
Sny kool, ui, vinkel, blomkool met ‘n mandoline.
Kap pietersielie en meng in.
Kap ‘n appel/peer en meng in.
Cranberries en neute na smaak

Sous:
Meng die  volgende:
dieselfde hoeveelheid Griekse yoghurt en  mayonnaise
1 suurlemoen se sap en skil
sout en peper
‘n paar druppels Tabasco
1 teelepel horseradish
1 groot teelepel mostert
Giet oor die kool mengsel en verkoel.
Resep:  Frikkie Jones




COLESLAW


COLESLAW
2 cups finely grated cabbage or finely coped in a food processor
1 large carrot, grated
1 cup mayonnaise, more or less as desired (I used homemade, see recipe below)
2 tablespoons honey
1 tablespoon lemon juice
¼ cup sprinkle nuts
½ cup raisins, optional
salt and pepper to taste

Mix everything together.
Recipe and Photo: Nicolette Papas
http://www.foodloversrecipes.com/2019/03/easy-homemade-mayonnaise/




ROOIKOOLSLAAI


ROOIKOOLSLAAI
3 koppies gerasperde rooikool
3 eetlepels gerasperde rooiuie
3 klein beet, aldante gekook en gerasper
3 eetlepels hoogvol granaat pitte
3 eetlepels hoogvol gedroogde cranberries
3 eetlepels gekapte neute
3 eetlepel avokado olie
3 eetlepel bruin asyn
3 eetlepel bruin suiker

Meng en hou in yskas tot benodig. Krummel fetakaas oor voor bediening. Hoeveelhede kan aangepas word volgens smaak. Geniet.
Resep geplaas deur Martie Brits
Foto: Martie Brits




GINA SE PATATSLAAI


GINA SE PATATSLAAI
1 kg patats, geskil en in blokkies gesny
½ ui, fyn gekap
1 rooi soetrissie, ontpit en fyn gekap
4 sprietuie, dun gesny
1/3 koppie mayonaise
2 eetlepel lemoensap
1 teelepel gerookte paprika
½ teelepel gemaalde komyn
sout en vars gemaalde swart peper, na smaak

Kook die patats tot sag, ongeveer 15 min. Dreineer en laat afkoel.
As afgekoel het, plaas patats in ‘n groot opdienbak en voeg die ui, rooi soetrissie en sprietuie by.
In aparte bakkie meng die mayonnaise, lemoensap, paprika, komyn en sout en peper. Klits goed. Gooi oor die patats en meng deur.
Bedien dadelik of verkoel vir ‘n uur.
Resep geplaas deur Andra Human




APPLE, CRANBERRY AND WALNUT SALAD


APPLE, CRANBERRY AND WALNUT SALAD
6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (such as Diamond of California)
⅓ cup crumbled feta cheese
⅓ cup dried cranberries
dressing (see note)
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Notes
**Recipe can easily be doubled or tripled for a larger group.
Recipe posted by Wilanda Räsänen
Photo:  Wilanda Räsänen‎ en Elna Erasmus




ELIZE’S BANANA AND ONION SALAD (WITHOUT MAYONNAISE)


ELIZE’S BANANA AND ONION SALAD (WITHOUT MAYONNAISE)
20 ml butter
3 onions, sliced in rings
750 ml boiling water
30 ml cake flour
30 ml curry powder
5 ml mustard powder
125 ml water
125 ml white wine vinegar
3 ml salt
3 ml pepper
45 ml brown sugar or 50 ml golden syrup
8 bananas
2 hard-boiled eggs, sliced (optional)

Heat the butter in a pot and fry the onions until soft. Add the boiling water.
Mix the remaining ingredients except the bananas and eggs, and add to the onions.
Stir constantly until the mixture comes to the boil and thickens slightly. Leave to cool.
Slice the bananas and add to the sauce.
Add the hard-boiled eggs (if using).
Recipe and photo: Elize de Kock




GUACAMOLE WITH CHILLI


GUACAMOLE WITH CHILLI
2 ripe avocado’s
1/2 red onion, finely chopped
1 tomato, diced
1/2 lime, juice only
Tabasco to taste
1 handful of coriander, chopped
1 pinch of salt
1 pinch of black pepper
2 tsp olive oil
1 green chili, deseeded and chopped finely (optional)

Cut the avocado’s in half and remove the stones before scooping the flesh out into a bowl.
Add the rest of the ingredients, mix well with your hands and season to taste.
Serve immediately.
Recipe and photo: Elize de Kock




HAM EN PYNAPPELSLAAI


HAM EN PYNAPPELSLAAI
1 medium geel soet pynappel, in blokkies gesny
200 g Eskort Mini Picnic ham, in blokkies gesny
1 medium rooi ui in ringe, gesny
100 g sprietuie, opgesny (snipper met kombuis skêr)
1 boerekomkommer, afgeskil en opgekerf (verwyder pitte ook as nie van dit hou nie)
Ina Paarman’s Garlic Pepper
sout na smaak

Meng alles saam en geniet saam met vars broodrolletjies en botter!
Resep en foto:  Christelle van Rooyen