AIOLI – FRENCH MAYO

AIOLI
AIOLI – FRENCH MAYO

2 medium garlic cloves

1 teaspoon Dijon mustard

1 large egg

1/2 cup extra-virgin olive oil

1/2 cup grapeseed or vegetable oil

2 teaspoons freshly squeezed lemon juice

Salt
Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated.
Let sit for at least 30 minutes before using. Refrigerate in a container with a tight fitting lid

Recipe: The-Bald Chef

HEERLIKE TZATZIKI

TZATZAKI

HEERLIKE TZATZIKI

plain yoghurt, jy kan vetvry gebruik
gerasperde komkommer
garlic
sout en peper

Heerlik ook saam met vis en hoender.
Bron: Louise Groenewald

CREAMY AVOCADO DRESSING

CREAMY AVOCADO DRESSING
A cool and creamy avocado dressing with tangy buttermilk, and lime juice along with some spicy jalapeno pepper.
1 medium avocado
1 small jalapeno*
1 lime, juice
1 green onion
1 clove garlic
¾ cup buttermilk
¼ cup mayonnaise (completely optional)
½ teaspoon cumin seeds, toasted and ground
salt and pepper to taste
Puree everything in a blender until smooth. Store in fridge and finish within a few days.
Leave the seeds in for more heat or remove them for less.
Use more buttermilk to make it thinner or less to make it thicker

SWEET CHILLI DRESSING

Mix together:
150ml sweet chilli sauce
50ml vegetable oil (I suppose you can use olive as well)
Juice of one lime (I’m sure lemon juice will be ok too)
Any lettuce leaves
Some rocket leaves
Avo (sliced)
Biltong sprinkled (chopped)
Cashew nuts (chopped)
Dressing over the top (dribbled)

RESEP: Gail Daniell

CREAMY LOW-KILOJOULE DRESSING

This mustard-flavoured dressing is so rich and tasty you’d never guess that it’s low in fat, cholesterol and kilojoules. Use it to dress almost any kind of green salad.

INGREDIENTS
2 CUPS BUTTERMILK
¼ CUP GRATED PARMESAN CHEESE
2 TABLESPOONS DIJON MUSTARD
2 TABLESPOONS OLIVE OIL
1 CLOVE GARLIC, PEELED
2 TEASPOONS SUGAR
1 TEASPOONS EACH PAPRIKA, DRIES CHIVES AND ORIGANUM
½ TEASPOON BLACK PEPPER
Place all the ingredients in a 1-litre preserving jar and shake well to mix. Keeps in the refrigerator for 10 days. Shake well before using and discard garlic.

VINAIGRETTE

BASIC VINAIGRETTE

INGREDIENTS
1 ½ CUPS OLIVE OR SUNFLOWER OIL
¾ CUP RED WINE VINEGAR OR CIDER VINEGAR
3 TABLESPOONS DIJON MUSTARD
1 TABLESPOON HONEY
1 TEASPOON DRIED ORIGANUM
1 CLOVE GARLIC, PEELED
1 ½ TEASPOONS EACH SALT AND BLACK PEPPER
METHOD:
Place the oil, vinegar, mustard, honey, origanum, garlic, salt and pepper in a sterilized 1-litre preserving jar and shake well to blend. Keeps in the refrigerator for 3 weeks.
Shake well before using. Discard garlic.

CREAMY VINAIGRETTE VARIATION
Prepare as directed, adding 1/3 cup buttermilk or plain low-fat yoghurt or sour cream or fresh cream. Keeps in the refrigerator for 10 days. Shake well before using. Makes 3 1/3 cups.
Per tablespoon: Kilojoules 272

QUICK CREAMY SALAD DRESSING

QUICK CREAMY SALAD DRESSING
½ cup mayonnaise
1 teaspoon Dijon mustard
1 to 2 cloves garlic, grated
2 ½ teaspoons freshly squeezed lemon juice
3 tablespoons water
Kosher salt
Freshly ground black pepper
Blend together the mayonnaise, mustard, garlic, lemon juice, and water in a small bowl. Season to taste with salt and pepper.
Makes about ¾ cup. My personal preference for a brand of mayonnaise is Best Foods/Hellmann’s. This simple salad dressing is very versatile. Try adding minced fresh herbs such as Italian parsley, chives, or basil. Add a minced anchovy and grated Parmegiano to turn it into a Caesar-style dressing. Keeps for a day or two tightly sealed in the refrigerator.

Posted by MarÃ© Nieuwoudt

FRENCH SALAD DRESSING

FRENCH SALAD DRESSING
French dressing with lemon juice, sugar, dry mustard, pepper, garlic, and olive oil, among other
3/4 cup vegetable oil or olive oil
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 clove garlic, halved
Put all ingredients in a jar with a screw-top lid. Cover jar and shake vigorously to blend well. Chill dressing for 8 hours or overnight and remove garlic before serving. Shake well before using. –

SLAAISOUS VIR PIESANGS

SLAAISOUS VIR PIESANGS
3 eiers
125 ml wit asyn
250 ml suiker
10 ml mosterdpoeier
sout
250 ml idealmelk

Klits eiers, asyn, suiker, mosterd en sout in ‘n kastrolletjie tot goed gemeng. Verhit oor matige hitte totdat dit dik is en begin kook. Roer dikwels. Laat afkoel. Voeg idealmelk by en meng.
Giet in ‘n fles en bewaar in yskas.
Lewer sowat 700 ml sous.
Resep geplaas deur Lida Pieterse

BASILIEKRUID SLAAISOUS

franse slaaisous
BASILIEKRUID SLAAISOUS
1 ½ koppie vars basiliekruid blare (basil)
12 knoffel huisies gekerf
½ koppie olie, ek gebruik canola olie, maar jy kan olyf olie gebruik
2 koppies water
3 koppies mayonnaise ( cross and blackwell)
2 teelepels sout
3 teelepels suiker
Swart peper
bietjie asyn
Sit alles in ‘n versapper en versap! Die resep maak redelik baie, so jy kan dit maklik halfveer.
Sout, peper en suiker kan jy aanpas na smaak!
Ek giet dit in botteltjies, dit hou baie goed in die yskas.
Heerlik oor slaaie en gebruik dit ook oor pasta
Resep en foto: Tanya Rossouw