MARIETJIE SE AANGEMAAKTE MOSTERD
Hallo al my FLR! Ek wil graag met jul deel die die resep wst ek by my oorlede moeder gekry het vir aangemaakte mosterd.
50g Colman’s hot english mustard
20ml wit druiwe-asyn
20ml wit suiker
10 ml olie
Meng alles saam en as dit dslk bietjie te droog is, voeg bietjie water by net sodat dit gemaklik kan smeer, byv saam met koue vleis. Indien jy van sterk smake/mostert hou, soos my man, is dit die een vir jou. Natuurlik kan jy hoeveelhede dus egter aanpas soos jy daarvan hou. Maar dit is regtig baie lekker….sterk!!

Resep en foto:  Marietjie van Zyl

HOTDOG HAMBURGER EN BRAAIPAP SOUS
10 medium uie fyn gekerf
½ kop chutney
190 ml asyn
1 bottel (750 ml) tamatiesous (of 10 gekapte tamaties)
1 eetl kerriepoeier
60 ml worcestorsous
1 pak bruin uiesoppoeier met bietjie water aangemaak
750 ml water (of ½ kop suiker en 1 kop tamatiesous en 3 kop water) as gekapte tamaties gebruik word.
Braai uie in ‘n bietjie olie, (voeg dan gekapte tamaties by as dit gebruik word en laat prut vir ‘n ruk).
Voeg die res van die bestanddele by en laat deurkook tot dikker.
Bottel – kan maande in yskas bewaar word.

Bron: Hettie Pringle
Foto: Bianca Wendy Van Rooyen

ANNELISE SE DADEL BLATJANG
Wil graag met julle n heerlike dadel chutney resep deel. bron is familie resep van vriendin.
500 gm dadels (fyn gesny)
1 groot blik appelkooskonfyt
1 kg uie
8-12 rissies
750ml asyn
1 teelepel sout
1 en ‘n kwart koppie suiker
Kook alles saam vir 45 min en bottel warm. Heerlik.

Foto en resep:  Annelise Engelbrecht

ROASTED APPLE, RAISIN AND RED ONION RELISH

Use an apple that will hold its shape during cooking.

INGREDIENTS
3 apples, peeled, halved and cored
2 tablespoons olive oil
knob of butter
1 red onion, thinly sliced
2 teaspoons finely chopped rosemary
½ cup raisins
zest and juice 1 lemon
3 tablespoons honey
sea salt and freshly ground pepper

METHOD
Preheat the oven to 180˚C.

Combine all the ingredients in a roasting dish and season. Roast for 30 minutes, turning occasionally until the apples are tender but not collapsing. Serve warm or at room temperature.

Photo: Amanda Conradie

AMANDA SE TAMATIESOUS

Hierdie kan in blender gesit word vir fyner tekstuur.

4,5 kg tamaties
½ kg uie
4 koppies suiker
½ teelepel fyn naeltjies
1 teelepel rooipeper
1 bottel wit asyn
1 bol knoffel of 1 eetlepel geperste knoffel (opsioneel)
1 teelepel neut
¼ koppie sout
2 koppies appelkooskonfyt
2 klein soetrissies
blikkie tamatiepuree (opsioneel)

Sny alles fyn.
Kook tot sag / dik.
Bottel warm in gesteriliseerde flesse.

Resep: Amanda Struwig

ROQUEFORT SAUCE

A lovely sauce to go with steak, or even just to dip chips (French Fries) into!
INGREDIENTS

SERVINGS 2 UNITS US
1 slice butter
1 shallot, chopped
100 g Roquefort cheese, cubed
150 ml double cream
2 teaspoons brandy

DIRECTIONS

You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
Don’t let it boil or it will go too runny and may curdle.
Stir until heated through and serve immediately.

Amanda Conradie
Melt 25g butter in a pan over a medium heat then stir in 1 tablespoon of flour. Slowly add 150ml milk, stirring all the time until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped Stilton or another blue cheese and stir.

CHILLI HOT SAUCE – SRIRACHA STYLE

This from White on Rice Couple – it has the proper ingredients to provide heat (Rooster Sriracha uses red jalapenos), tang, sweet & umami. The original poster suggests using within a week – I betcha it will last a great deal longer with proper refrigeration in a nice glass jar. She also suggests starting with 1/2 the chili peppers – I suggest switching to red jalapenos if the fire of red Thai peppers may be a bit much for you. Anyway, thank you so very much Diane – we will be making this once our jalapenos (M & Grande) ripen later this summer. Tip – Three Crabs fish sauce is nice.

YIELD
2 cups
1 cup chili pepper, thai red (about 100 grams)
4 -5 garlic cloves, crushed (minced fine too)
2 shallots, minced
1 tablespoon vegetable oil
15 ounces tomato sauce, canned
1 tablespoon fish sauce
3 tablespoons rice vinegar
3 tablespoons sugar

DIRECTIONS

Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.
In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!).
Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
Remove from heat and allow to cool completely.
Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.
Picture from: Robyn Janse van Rensburg

CHARLEEN SE INGELEGDE RISSSIESMOOR
2 kg heel rooi en groen rissies, stingelpunte afgesny
4 groot uie, grof gekerf
4 teelepels knoffels, crushed
4 eetlepels rajah kerriepoeier
4 teelepels borrie
1 eetlepel komyn
2 teelepels pickle masala
350 ml suiker
250 ml olie
800ml asyn
Plaas n bietjie van die olie in ‘n prutpot.
Voeg al die bestandele by behalwe asyn en suiker.
Braai goed deur vir so 10 minute.
Voeg dan asyn en suiker by, roer en prut vir so uur. Ek het sommer n stick blender gebruik. Jy kan dan self kies hoe grof jy die relish wil he.
Bottel in glasflesse wat goed kan seël.
Ek het sewe botteltjies relish uit die batch gekry

Resep en foto: Charleen Nieuwenhuizen

JOHAN SE TAMATIE RELISH EN SAP
3 kg tamaties, net die vleis
500 ml sultana duif korrels
3 groot uie, fyn gekerf
500 ml suiker
500 ml asyn
250 ml olyfolie
10 ml mosterdpoeier
10 ml fyn droë gemmer
5 ml fyn naeltjies
5 ml fyn neut
5 ml all spice
10 ml sout
5 ml peri peri
Haal tamaties se skille af , druk sap en pitte uit en kerf die tamaties grof.  Kook alles saam tot verlangde dikte en bottel vir ‘n heerlike relish.
Gooi tamatie pitte en sap deur ‘n sif en bêre sap in yskas om te geniet as ‘n drankie.
Gooi sout peper en Worscestersous by sap na smaak en geniet dit.

Bron: Johan Coetzee

SALTED CARAMEL CREAM SAUCE

Salted Caramel Cream Sauce – hemels oor enige roomys

Ek het die suiker wat bedoel was vir die Peer, Pekan en Roquefort slaai, te ver laat karameliseer. Dit was net duskant brand.

1 eetlepel gewone suiker – strooi suiker egalig op bodem van pan, verhit oor matige hitte tot heeltemal gesmelt, laat karameliseer tot goud in kleur. Moenie roer nie!
25 g botter – voeg by karamel, laat smelt
100 ml sherry asyn – roer by karamel en botter mengsel

Ek het room bygevoeg en aanhou whisk tot die karamel en room bymekaar ingesmelt het en ‘n sous gevorm het.
Het dit bedien oor koffie roomys met Maldon sout oor gekrummel.
As jy op dieet is, moet dit asseblief nie probeer nie. Jy gaan nooit weer daardie kombinasie kan weerstaan nie.
Ek hou van ‘n redelike bitter ondertoon, as jy verkies, kan jy die karamel net verby die goue stadium laat gaan voor jy die room byvoeg.
Die Maldon sout moet oor gekrummel word, nie in gemeng word nie

Resep en foto: Petro Borchard