COUSCOUS SALAD WITH VEGETABLES AND CHICKPEAS
1 onion, finely chopped
Olive oil 45 ml (3 tbsp.)
2.5 ml (½ tsp.) Ground cumin dried
2.5 ml (½ tsp.) Dried ground coriander
1 clove garlic, minced
375 ml (1 ½ cups) chicken or vegetable broth
375 ml (1 ½ cup) couscous
1 can of 398 ml (14 oz) chickpeas, rinsed and drained Continue reading
AMANDA SE VINNIGE BAKED BEAN SLAAI
1 blik baked beans in tamatie sous
2 tamaties in blokkies gesny
1 stingel celery in blokkies gesny
1/2 ui gerasper
1 t garlic Continue reading
CURRY NOODLE SALAD WITH EXTRA BITE
500gram Screw noodles – Cook noodles but not too soft
1 green pepper – cut green pepper up in small pieces
Sauce
¾ cup of sugar
1 cup of good quality oil
1 cup of Tomato sauce
7 teaspoons of your choice curry – I use the Rajah mild. U can add as much as you like. I also put a little Indian curry with mine
For the sauce mix all ingredients well with a blender till its mixed through. Then add to the noodles and green pepper and mix. Refrigerate
BRON – Samantha Minne Continue reading
CUCUMBER POTATO SALAD
6-8 large potatoes peeled and cut into bite sizes
½ red onion fine chopped
½ cucumber thinly sliced
Bunch of parsley finely chopped
2-3 cups mayonnaise
1 cup plain yogurt
½ cup of milk
1 tablespoon peri peri sauce
½ cup of gherkin sauce (from glass)
Salt and pepper Continue reading
GAILS CUCUMBER SALAD
½ English cucumber sliced on your grater in thin rounds
3 to 4 spud potatoes boiled until tender, let cool then peel off the skins.
1 clove minced garlic
sprinkle of salt
Dressing:
3 dessertspoons olive oil (37.5 ml)
2 dessertspoons vinegar (25 ml)
salt and black pepper
2 teaspoon sugar
Grate cucumber sprinkle with salt, add garlic, cover and allow to sweat. After 30 mins, squeeze the cucumber until all the liquid is removed, slice your potato spuds into the cucumber, toss in salad dressing.
Mix the dressing ingredients together pour over the salad.
Sprinkle with paprika.
Recipe: Gail Haselsteine
3Cs SALAD-CARROT CUCUMBER CASHEWS
1 cup grated carrot
1 cup thinly sliced cucumber
1/4 cup chopped cashews
2 tbsp orange juice
pinch of ground coriander
Mix the carrots, cashews, coriander and orange juice together, Arrange the cucumber around the outside of the serving dish, then pile the carrots in the center. Pour some of the juice over the whole dish and refrigerate for at least an hour before serving.
Source and Photo: Leonie Overbeek
PANZANELLA
1 cup stale bread cut into cubes
1 cup tomato salsa of your choice
1/3 cup mozarella cut into cubes
a handful of basil
olive oil to taste
Mix the bread and tomato salsa and allow to marinate for at least 6 hours. Before serving, mix in the mozarella and basil, and drizzle with olive oil.
Variation on the panzanella is to toast the bread first. You can also add some tuna or anchovies if you like.
Recipe and photo: Leonie Overbeek
BEET EN APPEL SLAAI
Kook klein beetjies tot gaar, skil af en hou eenkant.
Kook 1 koppie suiker en 1 koppie asyn saam met pickling spice.
Laat afkoel oornag.
Sny appels in kwarte en verwyder pitte. Sny kwarte in 3 of 4 dele.
Sny afgekoelde beet in skywe of bokkies of net kleiner dele na voorkeur.
Meng beet en appel saam.
Gooi asynmengsel deur sif oor beet en appel sodat die pickling spice agterbly.
Bedien op slaaibord.
Resep en foto: Fanie Smit
ROMEINSE SLAAI
vars gesniperde spinasie
white chedder kaas, in blokkies
tamatie
pynapple
uie
chicken viennas, alles opgekap
2 gekookte eiers
Gebruik eie hoeveelhede en meng alles behalwe die gekookte eiers saam.
Rasper die gekookte eiers bo-op en versier met avokado en origanum, suurlemoen, olyf olie, sout en peper na smaak.
Heerlik en gesond bedien saam enige ete.
Foto en resep: Vanessa Harrison van Aswegen
CAPRESE SALAD
Mozarella cut in slices
Avo cut in slices
Tomato cut in slices
Shaved Italian hard cheese
Chopped onion and bell peppers
Cucumber
Mixed leaves
Rocket and Basil Continue reading
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