PASTA FETTUCINNE MET BLOUKAASSOUS
25gr botter
1.5 koppie melk
100gr blou kaas
Sout
Wit peper
1/2 koppie meel
Kook alles saam en meng met pasta.

Bron: Cecil Dunhin

OLLIES HOMEMADE SWEET MUSTARD

Ingredients
1 x small tin mustard powder (I think it’s about 57g)
10 x Free-range (Organic if possible) eggs
1 x mustard tin of brown vinegar
1½ x mustard tin of white sugar

Method.
1. Whisk eggs, sieved mustard powder, vinegar and sugar until well beaten.
2. Place in a double boiler. (If you haven’t got one, get a bowl that fits snugly on a pot. Don’t let the water in the pot touch the bowl)
3. Cook, stirring/whisking all the time, until thick.
4. Pour into clean, sterilized jars.
5. Enjoy!

NOTE: Use the mustard tin to measure, but put the sugar first as the vinegar will wet the tin.

RECIPE AND PHOTO: Jennifer Weir

VARIOUS SAUCES FOR LEG OF LAMB
RED WINE SAUCE
1 750-ml Cabernet Sauvignon or other dry red wine
3 cups unsalted beef stock or canned unsalted broth
1 14 1/2-ounce can low-salt chicken broth
3 large shallots, finely chopped
Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)

GARLIC SAUCE
1 tablespoon olive oil
24 garlic cloves, peeled, left whole
1 cup dry red wine

2 tablespoons finely chopped parsley (preferably flat-leaf)
To make the garlic sauce, heat the olive oil in a heavy skillet and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don’t let the edges get crisp—or brown). Set aside in a small bowl.

CHIMICHURRI SOUS-VARS KRUIE PESTO
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Preparation
Puree all ingredients in food processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.
SOURCE – Resep ingestuur deur Retha Myburgh

Nog ‘n variasie: Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Method
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
SOURCE – simplyrecipes

HOMEMADE MUSTARD
1/2 cup dry mustard
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons white sugar
3 egg yolks, beaten

In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

SOURCE: AllRecipes

GADO GADO
Indonesia, Toe ons in Bali was was dit een van my lekkerste straat kos. Die sous word in “n bakkie gesmeer en jou slaai apart, Word dan gemeng tot alles met die sous bedek is. Jy kan enige vars groente op kerf saam met enige gaar vleis in repies, of jy kan die vleis laat soos ek hier, Het dit saam steak bedien.
SOUS:
150 ml grondboontjie botter
3 huisies knoffel
sap van lemmetjies of suurlemoen (so 2 eetlepels)
1 eetlepel soyasous
1 eetlepels vissous
2 eetlepels tamarind sap
3 eetlepels fyn palm suiker of jy kan bruinsuiker gebruik
fyn gekapte rissie na jou smaak.(1 rissie met pitte of as jy nie van brand hou nie haal die pitte uit) Blitz alles en smeer bak daarmee,
SLAAI:
Kool gewone en rooi gekerf, gekookte eiers, gekookte klein ertappeltjies opgesny, wortelrepies, komkommer in repies, radyse, slaaibare, tamaties, pepers, enige rou groente in repies dan kan jy maar gaar vleis in repies byvoeg. Meng en geniet!
Foto en resep:  Martie Fourie Moolman

BRASILIAANSE KNOFFEL MAYONNAISE
5 eiers
1 lepel olie
1 ui
3 knoffel huisies
1 bossie spruit uie
1 Bossie celantro
sout na smaak

Dis ‘n mayonnaise resep hier in Brazil.
Het gister myne gemaak, sommer alles in blender gegooi dat dit meng.
Kerf en toe die olie ingegooi tot als mooi dik is laat oornag in yskas staan mense dis lekker met als ek glo tot met tjoklits
Bron:  Herman Joubert

APPLE AND CRANBERRY CHUTNEY

Ingredients

1kg cooking apples, peeled and chopped into small chunks
500g eating apples, peeled and chopped into large chunks
450g onions, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberries

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.
SOURCE: bbcgoodfood

MUSHROOM SAUCE
Recipe and photo: Jennifer Weir

1 onion, chopped
1 punnet mushrooms
garlic
salt and pepper
Fry in a little butter on a low heat.
Once cooked, add some cream cheese.
Thats it!

PETRE SE APPELKOOSBLATJANG
Resep en foto: Petré van Jaarsveld
FOOD LOVERS RECIPES
100 appelkose
1 groot ui, fyn gekap
2 knoffelhuisies, fyngekap 
3 koppies asyn (ek gebruik bruinasyn)
1,25 kg suiker
1 eetlepel sout
1 teelepel rooipeper
2 eetlepels fyn gemmer
1 teelepel mosterdpoeier
1 pakkie pickling spice
1 rooi rissie, fyn gekap