BILTONG- EN SAMPIOENSOP
Resep en foto: Karin Britz
FOOD LOVERS RECIPES
250 g biltong
60 g fyn biltongpoeier
1 pakkie versnipperde sampioene
125 g botter
250 ml koekmeel
1,5 liter beesvleisaftreksel
10 ml swart peper
250 ml gerasperde Cheddar kaas
sout na smaak
500 ml melk
125 ml room

Braai sampioene in die botter vir 7 min. Voeg die beesvleisaftreksel by. Meng koekmeel, melk en room saam. Voeg by die sampioene en roer aanhoudend oor magtige hitte tot mengsel gaar is.
Voeg die kaas, biltong, sout en peper by.
Roer deur en bedien, garneer met bietjie fyn biltong en gekapte pietersielie

KATARZYNA’S GOULASH SOUP
You can prepare it with your favourite meat. I think that the one of kind of meat I don’t use for goulash soup is chicken, but maybe I should think again? Recently I experimented and made this soup with turkey leg. It was excellent and cooked more quickly than with other meat.
Ingredients (for 2 people)
500g of meat of turkey leg
1 onion
2 cloves of garlic
2 carrots
1 parsley root
half a red pepper
5 potatoes
5 sprigs of rosemary
2 teaspoons of sweet paprika
1 teaspoon of hot paprika
2 tablespoons of flour
4 bay leaves
4 juniper beans
oil
salt and pepper
Cut the meat into small pieces and spice them up with salt, pepper, sweet and hot paprika, and three chopped sprigs of rosemary. Sprinkle with flour and mix it in. Leave in the fridge for half an hour. Peel the potatoes and cube them. Peel the carrots and parsley roots and cut them into slices. Cut the red pepper into small pieces. Chop the onion and garlic. Fry the meat in the oil and put it into a saucepan. Don’t clean the pan, and fry the onion and garlic in it. If necessary add a bit of oil. Put the onion and garlic in with the meat. Add the bay leaves and juniper beans and the rest of the rosemary. Pour enough water to cover the meat and boil for 30 minutes. Add the carrots, parsley root and boil for 15 minutes. Add the potatoes. If necessary pour in more water. Boil until the potatoes are soft. Spice the soup up with salt and pepper.
Enjoy your meal!
Source and Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

MOM-IN-LAW’S BEST CHICKEN SOUP
Boil one whole chicken, when cooked take out of the pot to cool (keep the chicken broth in the pot)
Add the following to the broth:
a whole bunch of celery leaves, chopped
3 packets of chicken noodle soup
2 handfuls of vermicelli/spaghetti, cut into small pieces

Use the chicken without the bones and cut in small pieces.
Let the lot simmer for about 20 minutes, stirring often and serve.
it is really YUMMY

RECIPE:  Sue Maggiorino – Wesdorp

WAYNE SE “BUTTERNUT” SOP MET VERSKIL
Rina – hier is hy!!!
Vir die mrnse wat my ken, hulle weet ek is GLAD NIE ‘n sop liefhebber nie, maar hierdie sop het my gewen!
Om sake erger te maak, west die wat my ken dat ek kerrie poeier verpes in enige iets tensy dit ‘n kerrie is.
Ek moes laas weem vir my skool (ja – ek is ‘n onderwyser) sop maak vir die personeel. Hierdie was een van die soppe wat ek gemaak het. Ek het na baie resepte gekyk, en toe my eie ding gedoen.
My liquidizer het ‘n volume van 1.6 liter. Ek het elke keer ‘n teelepel Ina Paarman Chicken stock ingegooi saam met ‘n koppie water voor ek ‘geblend’ het.
Na ek alles ‘geblend’ het het ek nog ‘n teelepel elk neutmuskaat, komyn en koljander deurgemeng met die stick blender.
Ek vra om verskoning dat die resep in Engels is – maar my kollegas het my gevra vir die resep – en hulle is meesal Engels.
Butternut Soup (with an Asian Twist)
2 medium butternuts (1.5kg)
2 sweet potatoes (700g)
4 large carrots (300g)
1 medium onion (125g)
2 teaspoons green curry paste
3 teaspoons freshly grated ginger
500ml freshly squeezed orange juice
500ml chicken stock (Ina Paarman is tasty)
1 can coconut milk
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground corriander
Fry the onions in some olive oil. Add the curry paste and grated ginger and fry for about 3 minutes. Add all the vegetables (cut in pieces) to the onion mixture and mix through. Add the orange juice and chicken stock. Bring to a boil and boil until the vegetables are soft – or steam it for about 30 minutes in a pressure cooker. Use a stick blender to mash everything together. If needed, dilute with some more chicken stock. For a super fine and creamy texture you can put the mixture through a blender. Stir in the nutmeg, cumin and corriander. Stir in the coconut milk. Serve while warm. Garnish with fried bacon and crumbed feta.
Die resep lewer amper 5 liter sop.

RESEP EN FOTO:  Wayne Dugmore
3 de foto:  Elna Erasmus

Nota:  Wayne Dugmore Ek moet by sê dat jy al die selle na jy die lemoensap uitgedruk het ook by gooi…
Ek het sit alles in die Stoom pot gegooi en toe die pot begin fluit het die pot afgestel op 2 (ek het ‘n defy stoof) en die pot ‘n half uur laat fluit.

CRAIG’S KALE SOUP
2 onions chopped
6 cloves garlic
Oil to fry
3 chorizo sausages
Fry all together chopped up small
Add black pepper
Chop about a shopping packet of kale
3 potatoes small pieces
Add water about 3 l
Put in kale and potato
Cook about 2 hours but check your own consistency I prefer thicker like a stew
Chorizo adds the flavour
Source and Photo: Craig Snyman

CREAM OF MUSHROOM SOUP
2 x onions , grated, sliced or chunky the way you like it.
2 x 250 g mushrooms mixed or one type. Crush it, slice it or which ever way you prefer. I crush mine.
4 x tablespoons of cake flour
4 x chicken stock cubes
4 x cups water
2 x teaspoons crushed garlic. Fresh is better but the little tubs are just as great.
Milk approximately 2 or more cups milk. This depends in how thin or thick you want the soup. I prefer thick.
5 table spoonsbutter ( not Margarine)
Fry the onions until brown
Add the crushed Mushrooms
Cook for about 7 minutes
Add the flour spoon by spoon and stir properly to prevent chunks.
Cook for 3 min until mixture is thick.
Add the Chicken Stock.
Cook for 15 minutes but keep stirring to prevent the flour from making lumps at the bottom of the pot.
Add the milk to get the texture to suit your taste.
I normally will freeze the mixture without the milk.
If I get guests I will defrost and add milk until I am pleased with the texture.
I constantly receive compliments for this soup and if people ask for the recipe then you know that you nailed it.
Enjoy and your feedback will be appreciates.
Source and Photo: Johan de Villiers Swanepoel

BACON AND BUTTERNUT SOUP
Prep Time: 15 min
Cook Time: 40 min
Serves: 6
200 g Rindless Streaky Bacon
1 kg butternut squash, peeled, seeded and cut into chunks
1 onion, sliced into half moons
30 ml olive oil
2 cloves garlic, minced
5 ml chilli flakes
salt and ground black pepper, to taste
15 ml butter
5 ml dried thyme
1 liter chicken stock
65 g Feta cheese, crumbled
fresh chives, to garnish
Spray-n-Cook

Preheat oven to 200°C and spray an oven baking tray with Spray-n-Cook.
Place butternut squash, onion and 6 rashers of bacon, cut in half, onto the baking tray.
Add olive oil, garlic, chilli flakes and season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender.
Heat butter in a large pan over medium heat.
Chop the remaining bacon and fry until brown and crispy, about 6-8 minutes.
Remove pan from heat and set aside.
Heat a large pot over medium heat, add butternut mixture and thyme, and cook for 1-2 minutes, stir in chicken stock and adjust seasoning if needed.
Bring to a boil then reduce heat and simmer until slightly thickened, about 5-10 minutes.
If the soup is too thick, add more chicken stock until desired consistency is reached.
Remove pot from heat and allow soup to cool. Transfer butternut soup to a food processor and blend, in batches, until smooth and creamy.
Return blended soup to pot and keep warm to serve.
Serve butternut soup, garnished with crispy pieces of bacon, feta cheese and chives.

Photo: Melissa Ann Vermeulen

ADAM SE SPINASIESOP
700 g gevriesde spinasie
2 stingels klein gekapte tafelseldery
1 gekapte ui
200 g gekapte ontbytspek (bacon)
½ liter melk
½ liter water
150 ml room
sout en peper na smaak.
1 pakkie soppoeier van jou keuse. Ek het bruin uiesop gebruik, maar hoendersop of sampioensop sal eintlik lekkerder wees.
1 koppie gerasperde kaas
Braai die spek tot gaar en hou eenkant. Braai die uie en seldery in dieselfde kastrol tot die uie sag is en voeg dan die gevriesde spinasie by, met ‘n klein bietjie water. Kook tot die spinasie sag is en verpulp dit saam met die uie en seldery in ‘n blender of voedselverwerker. Meng die soppoeier met die water en melk en giet dit saam met die spinasie in die kastrol. Bring tot kookpunt, voeg die spek by en prut tot dit begin verdik. Roer nou en dan dat dit nie aan die bodem vasbrand nie. Indien jy verkies kan jy naby die einde ‘n bietjie klein noedels byvoeg om die sop bietjie meer lyf te gee. Haal van die hitte af en roer die gerasperde kaas daardeur. Bedien warm.
Bron en foto: Adam Cloete

HEERLIKSTE WARM BEETSOP
500 g beet
4 medium aartappels
2 medium soet patats
2 appels
2 wortels
1 klein rooi kool
4 knoffel
1 groot rooi ui gekap
Braai uie en knoffel in olyfolie.
Rasper al die groente rou voeg by die uie.
2 liter groente stock (die potjies stock- ek het 6 gebruik)
Kook en meng goed.
Sout en peper na die tyd (oor seker te maak dit is nie te sout van die groente stock nie.)
Bedien met feta kaas en gras uie.
Resep en foto: Laura Kruger

MELISSA SE BOTTERSKORSIESOP
500 g botterskorsie
1 groot ui
5 ml neut muskaat poeier
Chilli poeier
15 ml botter
500 ml room
Kap ui fyn en braai in botter tot bruin. Gooi neut en botterskorsie by en braai botterskorsie ook tot effens gekarameliseerd. Sit deksel op pot en verlaag hitte. Laat prut. Moenie water bygooi nie, dit maak genoeg stoom. Mash met aartappelmasher en gooi room oor. Gooi rissiepoeier, sout en peper by tot smaak. Ek hou van dit lekker warm van chilli, so ek gooi 10ml rissiepoeier by.
Bron: Melissa Hammer