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
4 tablespoons potato flour/corn starch

Add the water and potato flour/corn starch to the mixture and boil until preferred consistency.
Serve with ice cream, porridge etc. Or eat it just like that.
My father in law loves this. I am very happy that he approved my effort.
Recipe and photo:  Nadia Thölix

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
With the mustard in a small bowl pour a small amount of boiling water on it just to moisten into a very thick paste.
Work in the oil mixing with a fork or spoon until all is absorbed.
Stir in salt, pepper, sugar, and garlic combining thoroughly.
Work in vinegar until desired consistency is reached.
Pour into desired storage container; pour a little oil on top.
Secure lid tightly and store at room temperature to mellow for 2-14 days for the flavor to mellow; then store in the refrigerator.
Source: Beverley Stander’s Mom

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

In a food processor place the basil, garlic and the nuts and process.
Add the olive oil in a steady stream while the the machine is running.
Add the cheese and process for 1 minute.
Season with salt and pepper.
Recipe and photo: Siphokazi Mdlankomo

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.
Kook alles saam in 1 pot tot dit ‘n mooi gladde sous is.
Nie te dik en nie te dun nie.
As dit te dik is sit nog bietjie melk by.
As dit te dun is sit nog peanutbutter by.

Bron: Claudia Coetzee
Foto: Claudia Coetzee

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
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

Place onion, garlic and dates into the TM bowl and chop for 5 secs speed 4-5.
Add oil, cumin, ginger, chilly, salt and cumin, cook for 3 mins Varoma temperature, speed 1.
Add remaining ingredients into the TM bowl and instead of putting on the MC, place the varoma on top to let out the steam and cook for 45 to 50 mins 100 degrees speed 1.
If the relish needs to be thicker just cook it for a bit longer.
Pour into hot steriziled jars while mixture is still hot.
Store in a cool dry place for 2 weeks.
Place in the fridge after opening.

Source and Photo: Louise Venter
2nd Photo:  Petro Borchard

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
1 eetlepel tamatie pasta (een pakkie)
1 eetlepel suiker
1 blik tamatie puree
1 blik gekapte tamatie
1 blokkie bief Knorox in 1 koppie water opgelos
Gemaalde growwe sout na smaak
Gemaalde swart peper na smaak

Smelt die botter in die olyfolie. Sit die lourierblare in. Sodra die lourierblare begin ‘braai’ kom die gemengde Italiaanse kruie by. Braai vir so 20 sekondes.
Gooi die uie en knoffel by. Braai tot sag en begin verkleur. Voeg die maalvleis bietjie vir bietjie by en braai tot dit begin verkleur. Voeg die preie en olywe by. Roer deurmekaar. Goou die witwyn by en kook tot dit met die helfte verminder het.
Voeg die tamatie pasta en suiker by. Meng goes deur. Goou die tamatie puree by en meng goed. Gooi die gekapte tamatie by roer deur. Spoel die blikkie tamatie puree uit met die opgeloste bief ekstrak. Geur met sout en swart peper na smaak.
Stel die hitte af en prut vir ‘n uur en ‘n half. Roer elke half uur. Proe met elke roer of daar nog sout en swart peper nodig is.
Bedien op pasta met bechemel sous (optioneel) en parmasan.
Hierdie bolognaise sous is perfek vir die maak van lasagne.
Heerlik op broodjies en in jaffles.
Goeie opsie vir ontbyt.

Lasagne reg vir oond en dan vrieskas! En nog ‘n houer vol vir pasta of broodjies – of die vrieskas!
Aangepas
FOTO: aangepas deur Wayne Dugmore
Ek het vanaand lasagne gemaak. Ek het gister al die bolognaise gemaak sodat die geure lekker kan trou. Vanmiddag gou ‘n witsousie gemaak en die lae gepak.
Belangrik dat jou gepakte lasagne eers so 2 ure staan. Druk dan die kante effe in met ‘n lepel en sit dan jou kaas oor.
Na dit gebak is laat jy dit weet vir so ‘n uur of wat staan.

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

VIR DIE KREEF
Sny kreef middeldeur en kry kole reg.
Baste kreef mildelik met sous en plaas vleis kant op rooster braai 3 minute.
Draai kreef om en baste weer met sous. Braai nou 6 minute.
Baste weer met sous as jy opdien.
Foto en resep: James Gillespie

Tweede foto:  Arushka Bothma‎
Prawns wat ek gemaak het. Die sous is die ocean basket sous op die blog.
Het die prawns skoongemaak en dermpie uitgehaal.
Bietjie laat lê in gesmelte botter, bietjie vars suurlemoensap en garlic & herb spice.
Gaar gemaak in wok met bietjie botter en toe lekker sousie opgegooi!

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

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.