RHUBARB SAUCE
(Rabarberkräm)
I got this recipe from my neighbor here in Finland.
5 stems of rhubarb (or more if you only have short stems)
½ liter water
100 ml sugar
1 teaspoon cinnamon
100 ml raisins
Cut up the rhubarb and boil all the ingredients together for 10 minutes.
¾ liter water Continue reading
Category Archives: Souse / Sauces
ROASTED GARLIC MUSTARD
ROASTED GARLIC MUSTARD
Not your traditional boring yellow table mustard. This roasted garlic mustard recipe has a zing that originates from quality ingredients and made by you!
4 tablespoons powdered yellow mustard
2 teaspoons oil
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon white pepper
1 small bulb of garlic (roasted and smoothed into a paste)
vinegar Continue reading
SIPHOKAZI’S HOMEMADE BASIL PESTO
SIPHOKAZI’S HOMEMADE BASIL PESTO
4 handfuls fresh basil, rinsed
2 cloves garlic, crushed
1/2 cup grated Parmesan cheese or Gruyere cheese
1/3 cup pine nuts or cashew nuts, lightly roasted
salt and pepper
1 cup olive oil Continue reading
PINDASAUS OF SATESAUS – PEANUT SAUCE OR SATAY SAUCE
PINDASAUS OF SATESAUS
Peanut sauce of satay sauce is die engelse benaming
Jy kan dit ook bedien by stir fry.
200 ml melk,
4 eetlepels peanutbutter creamy,
2 eetlepels sweet soya sous,
1 teelepel suiker,
stukkie gerasperde vars gemmer,
1 teelepel sambal of tabasco of enige ander spicy relish. Continue reading
ALBERT’S BLACK PEPPER SAUCE
ALBERT’S BLACK PEPPER SAUCE
2 x brown onion soup (Knorr)
1 tablespoon (15ml) crushed black pepper
1 tablespoon (15ml) whole peppercorns
250 ml cream
Mix the 2 packets of soup with 850 ml of lukewarm water.
Add the pepper and bring to a boil in a pot on the stove or a bowl in the microwave whisking every few seconds.
When it starts to boil turn down to slow simmer and let it simmer for about 8 minutes.
Stir in the cream and adjust thickness to your liking using Maizena slurry. (Maizena mixed with a little water)
Makes about 1 litre.
Recipe: Albert buitenhuis
Note: Hou dit vir so week in die yskas, waarna ons dit in 100 ml porsies vries, ontdooi in die mikrogolf en daar’s hy.
QUINCE CHUTNEY IN THE THERMOMIX
QUINCE CHUTNEY IN THE THERMOMIX
4 large quince cored, peeled and chopped
2 green apples, cored, peeled and chopped
2 onions
3 cloves garlic
25 g olive oil
100 g pitted dates
500 g brown sugar
500 g white vinegar
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons Himalayan rock salt grounded
1 red chilly finely chopped Continue reading
ANDERSTE BOLOGNAISE SOUS
ANDERSTE BOLOGNAISE SOUS
50 ml botter
50 ml olyfolie
2 eetlepels Italiaanse gemengde kruie
4 lourierblare
2 – 3 rooi uie in blokkies gesny
4 knoffelhuisies, gekap
500 g maalvleis (ek gebruik steak mince – nie lean nie)
1 koppie witwyn (ek gebruik paarl perle)
3 – 4 preie (leeks) in fyn ringe gesny
2 pakkies ontpitte swart/calamata olywe in ringe gesny Continue reading
OCEAN BASKET’S GARLIC BUTTER SAUCE
OCEAN BASKET’S GARLIC BUTTER SAUCE
150 g (±5 oz.) margarine/butter (preferably Rama)
250 ml (1 cup) fresh cream
2 tablespoons lemon juice
1 teaspoon Aromat/fish spice
¼ teaspoon parsley
1 teaspoon Portuguese spice
2 – 3 fresh chopped garlic
Melt margarine/butter in a pot. Add the cream, lemon juice and other spices.
Do not allow the sauce to come to a boil as it will over cook. Simmer until it thickens.
Pour over cooked prawns/half-shell mussels/fish/steak and top with chopped parsley and lemon wedges on the side. Serve hot with spicy rice and crispy chips
Photo: Rina Watkins
SOUS VIR SKAAPBOUD
SOUS VIR SKAAPBOUD
250 ml sonneblomolie
125 ml asyn
10 ml sout
10 ml gerasperde ui
10 ml Worcestersous
10 ml tamatiesous
5 ml mosterdpoeier
1 knoffelhuisie gekneus
Meng alles saam en giet oor rou vleis in oondskottel. Sit deksel op en bak tot gaar. Bedruip vleis gereeld met sous.
Foto: Zoli Martin
LEKKER BRUIN SOUSPOEIER
LEKKER BRUIN SOUSPOEIER
Dan het jy altyd jou souspoeier in houer.
1 pakkie bisto
1 pakkie wit uiesop
2 pakkies bruin uiesop
1 pakkie ostert of beestert sop
1 pak 500g maizena
Meng alles saam.
Plaas in lugdigte houer
Om sous te maak:
1 desert lepel van die mengsel op koppie water
Kan uie by braai.
Sout en peper na smaak
Foto: Atalie Bronkhorst
Resep: Atalie se Moeder se resep
Estelle Leeuwner Claassens
Hierdie sous mengsel kan oor tjops of ander lamsvleis gesprinkel word voor dit oond toe gaan. Baie handig om altyd gereed te hê.