RAW BRUSSEL SPROUTS SALAD
Cut the sprouts into very thin slices. Toss with Deviled Egg Vinaigrette and serve.
DEVILED EGG VINAIGRETTE
1 cup chopped hard boiled eggs
1 cup rice wine or champagne vinegar
1 T Dijon mustard
1 T paprika
1 tsp onion powder
1 tsp. granulated garlic
2 cups vegetable oil
Mix the first six ingredients in a food processor. Then run the processor while you drizzle in the vegetable oil. Mix in just enough to moisten the salad. You will probably have extra for later use. Other things that would taste great in this salad are blue cheese, bacon, turkey bacon and/or nuts.
COOKING WITH RUBEN (NYA CATERING)
https://cheflynnmiller.wordpress.com/tag/chef-ruben-griffin/

BUTTERNUT SALAD WITH FETA
1.5 kg butternut peeled, seeded and cut in cubes (±1 inch)
8 to 10 large garlic cloves
1½ tablespoon olive oil
1 avocado
1 cup feta cheese cubes
¼ cup roasted almonds or sunflower seeds
Preheat oven to 180° C.
Toss butternut and garlic cloves with olive oil and roast for 15 to 20 minutes in middle of oven until squash is just tender and pale golden, stirring once halfway through roasting.

Dressing:
1 Red onion – finely chopped
2 teaspoons coriander chopped
2 teaspoons mint chopped
4 teaspoons sweet chilly sauce
4 teaspoons balsamic vinegar
2 teaspoons brown sugar
Salt and pepper to taste
In a small bowl, mix together all the ingredients for dressing.
Layer butternut, garlic cloves, feta cheese and avocado in a serving dish or on platter
Drizzle with dressing and top with almonds or sunflower seeds.

Resep: Louise Venter
Foto 1:  Rina Kleinhans
Foto 2:  Adam Cloete

INGELEGDE AARTAPPELSLAAI MET MOSTERD
4 kg aartappels
2 x 750 g “tangy” Mayonnaise
2 blikke kondensmelk
3 groot uie, gekap
paar knoffel sprietui, opgesny (opsioneel)
sout en peper
2 eetlelpels Dijon mosterd
½ koppie wit asyn

Skill aartappels en sny in blokkies.
Kook tot sag, maar nie pap.
Dreineer.

Sous:
Braai uie in bietjie olie tot deurskynend.
Voeg asyn by tot kookpunt.
Voeg res van bestanddele by en verhit goed.
Voeg sout en peper by na smaak.

Sit aartappels by die warm Mayonnaise-mengsel en prut net deur,
Giet in warm gesteriliseerde flesse en verseël dadelik.

Nota:  Ek het hierdie slaai gemaak! en dit is lekker!!
Ek het die resepie halveer en het toe 3 en ‘n halwe bottels uitgekry!
Foto: Benhet Nieuwenhuis

CURRY GREEN BEANS
2 kg green beans, cleaned
1 kg onions
400 g white sugar
750 ml brown vinegar
50 ml Maizena
30 ml curry powder
50 ml salt
10 ml Tumeric
Slice beans in desired lengths, and clean and chop onion in slices.
Boil beans and onions in enough water till tender but still firm.
Drain.
Add sugar and 500 ml vinegar to the bean mix and slowly boil through.
Mix maizena, curry powder, salt and Tumeric with the remaining 250 ml of vinegar.
Mix with the bean mixture and boil slowly until thickened.
Bottle the curry beans warm in sterilized jars and seal immediately.
Photo and post: Amanda Conradie

PASTA SHELL SALAD
300ml cooked pasta shells
250ml cooked fresh peas
410g Peach slices ( reserve syrup)
1 red chili deseeded and finely chopped
4 Spring onions sliced finely
Mix all ingredients together
Dressing:
250 ml Mayonnaise
50ml Chutney (I used peach chutney)
10 ml dry roasted curry powder

Mix together and blend together with pasta mix.
Refrigerate till cold. Taste improves the longer it stands.
Recipe and photo: Amanda Conradie

BEETROOT AND ORANGE SALAD
Beetroot and orange salad for autumn
This salad I’m always happy to eat, whether it’s warm or cold outside. The colours and flavours are just perfect for an autumn salad.
In terms of ingredients, I’m finding beetroot in abundance at my local vegetable market, and I’m sure there’ll be some citrus fruit appearing soon on the shelves. And if serving this salad as a side or starter while entertaining, prepare everything before the time and assemble just before serving.
Beetroot is a hard dry vegetable that doesn’t contain enough moisture to steam in its own juices, so it needs a little water to cook in. But 100 – 150 ml is more than enough – your beetroot needs to just get its feet wet, rather than swim in the water.
Serves 4 – 6
10 – 12 small beetroot, washed
2 – 3 oranges, peeled and white pith removed
100 – 150 g mix of lettuce, rocket, watercress, baby spinach and beetroot leaves
1 – 2 slices Feta, coarsely crumbled
50 – 75 g pecan nuts or 75 ml dukkah
Dressing
50 ml olive oil
30 ml balsamic vinegar
20 ml honey
5 – 10 ml fresh chopped thyme
Salt and freshly ground black pepper to taste
Leave 2 – 3 cm of the beetroot stems intact if preferred.

Place beetroot in a pot, add 100 ml water and salt and simmer for 30 – 45 min or until beetroot is tender. Allow to cool.
Meanwhile, whisk all the dressing ingredients together and season to taste.
Carefully peel beetroot, without removing stems. If peel doesn’t slip off when peeled by hand, use a small vegetable knife. Halve some beetroot horizontally and quarter the rest.
Slice one orange in thin slices and segment the rest. Place greens on a platter or individual plates and top with the rest of the ingredients.
Drizzle with dressing and serve immediately. Warm Italian bread is the perfect accompaniment.
Recipe posted by Philip Reineke

GROENSLAAI IDEES

17 August 2015
Linda von Blerk
Iemand help asb. Ek maak groenslaai met tamatie, uie, komkommer ens en als proe dieselfde… Hoe kan ek maak om daardie restaurant smaak te gee en geniet! Watse dressing kan ek gee wat hom daardie “mmmm dis heerlik” aanmerking te gee

Deidré Kotzé Badenhorst
Vars suurlemoensap met groentesout

Sharon Harrison
Ina paarman se honey and mustard dressing

Rachel Ras
Greek salad dressing van Steers

Rassidy Diergaardt
Gerookte hoender repies met knorr se sweet chilli salad dressing

Heidi Van Der Merwe
Gebraaide sesam of sonneblom Sade…

Deirdre Fourie
Maak neute fun, bv okkerneute, sit sonneblim Saad en sesame Saad by, brasi in Klein bietjie olyfolie en gooi oor slaai. Sit mooi uie kringe no op vir garnering

Sheila Kotze
Peri peri neute en sagte biltong.

Fatima Ismail
My gunsteling is Ina Paarman se Lime and Coriander salad dressing.

Deleen Venter Loker
Baie maal gebruik hulle net olyf olie en balsamic vinegar want so veel mense kyk uit vir die gewig…. met growwe sout en growwe peper.

Fanie Smit
Blue cheese salad dressing is jou antwoord. Andersins Caesar salad dressing.

Hennie Jansen Van Rensburg
Avo tomato red onion green pepper rocket basil cucumber mixed leaves balsamic olive oil lime or lemon juice shaved Italian hard cheese garlic flakes black pepper rosemary spice coarse salt mixed Italian herbs

Riana Marais Burger
Sal hierdie comments moet screen shot. Alles klink sooo lekker!

Hennie Jansen Van Rensburg
Jy kan Basil Pesto ook probeer en dan add jy mozzarella

Yvette Cilliers
Smeer jou bak met knoffel

Joriet Kloppers
Die belangrikste is die wyn…..’n maaltyd is slegs suksesvol saam met die regte keuse van Bolandse wyn!

Ansa C Reyneke
Ek sny aarbei ook by dit verander die hele slaai

SOURCE: FLG
PHOTO: finedininglovers

HEERLIKE BEET EN GEELPERSKE SLAAI MET JOGURT EN FETA
Resep:  Annelise Williamson
FOOD LOVERS RECIPES
Nota en foto:  Rina Kleinhans – Ek het bietjie heelkorrelmosterd en heuning by die sous gevoeg en mint fyn gesny, gemeng met die roketblare, neute en sesame saad bo-oor gesprinkel. Dit was regtig heerlik, met pragtige kleure.

+- 8 jong bete
3 geelperskes
olyfolie vir verf
roketblare
Fetakaas
Slaaisous (kan vorige aand gemaak word):
150 ml griekse jogurt
15 ml suurlemoensap
3 ml kerriepoeier
mint blare, opgekerf

Kook die bete tot sag, skil af en sny in kwarte. Skil en sny die perskes in kwarte.
Verf die bete en perskes met bietjie olyfolie en rooster dit in die oond onder die element tot dit net begin verbruin.
Meng die slaaisous bestanddele in ‘n bottel en skud dit goed.
Plaas die bete en perskes (warm of koud) op die roketblare, giet die sous net voor opdiening oor en krummel feta bo-oor. Garneer met mint blaartjies.

GAILS GREEN SALAD WITH COD FILLET

1 cup of leaves
1 small cucumber
Half cup olives
Half cup of feta

Mix all together then add 1 tsp chiaseeds and 1 tsp sunflower seeds.
Drizzle with flavoured olive oil 10ml and 10ml vinegar.

For the fish

Add pinch of salt, 2.5ml mustard seeds
2.5ml fresh fennel or dill and dash of fresh peppercorns.

Heat olive oil in skillet till hot and fry fish on both sides.
Mix together 10 ml pure butter and 10 ml lemon juice.
Just before serving rub it with the butter, lemon mixture and serve

Recipe and Photo:  Gail Lynn Daniels Joshi

VEGGIE CHICKPEA SALAD – VEGAN
2 cans of chickpeas, rinse off the chickpeas and drain them
2 small green onions, chopped into small pieces
½ cucumber, sliced and halved
2 tablespoons chopped basil and cilantro (did not have fresh cilantro, so skipped it)
cherry tomatoes, halved
2 beet, thinly sliced and then steamed
8 asparagus, steamed and sliced into bite size
Add the following, if available:
Place everything on a bed of shredded lettuce
1 small handful sun-dried tomatoes
1 sweet potato, sliced and steamed
1 red and 1 green bell pepper, cut into small pieces

Salad:
Rinse the chickpeas, and let it drip dry.
Chop green onion, or use a scissor to cut it into small pieces.
Slice cucumber and half each slice.
Chop basil and cilantro or use the scissors here as well.
Half the cherry tomatoes.
Peel the beet and slice into thin slices and steam to slightly soft, not overly done – still need some crunch.
Cut off the hard stems of the asparagus and slice into bite size pieces and also steam to crunchy.

Should you prefer to use any of the additional ingredients, cut sun-dried tomatoes into smaller pieces.
Peel the Sweet potato and slice into thin slices and steam to slightly soft, not overly done – still need some crunch.
Cut the red and green peppers into slivers and then into 1/3’s.

You can pack layers of those ingredients you wish to use, and then toss or just leave in layers.
Place into the fridge to cool down and till ready to use.

Avocado Dressing:
½ avocado
1 spiralized zucchini
1 tablespoon Tahini paste
sea salt and pepper, to taste

I added some VOO and cider vinegar when I blended the dressing, in order to get a softer and smooth mixture. Serve with salad.
Note: Late this afternoon, when I wanted to use the left over for dinner, I added some thinly sliced steamed yam (sweet potato) and extra steamed asparagus.
As for the dressing, I added some milk to make it thinner and its perfect, more like a dressing than a spread, which I prefer.
Served with yummy single serving seed bread.
Esms’s own combination of a number of old favourites
Recipe and photo: Esme Slabs