Category Archives: Souse / Sauces

KNOFFEL MAYONNAISE
heel knoffelhuisies na smaak
2 eiergele
250 ml sonneblomolie
2 suurlemoene se sap en gerasperde skil

Rooster drie knoffel huisies in die oond so 180ºC met olyfolie op so 30min tot sag is. Laat afkoel.
Sny knoffel fyn op en klits dit saam die eiergeel en mosterd terwyl die sonneblom olie by gegoooi word terwyl jy klits.
Klits tot dik en romerig. Gooi dan skil en sap van suurlemoene by.
Meng goed en sit sout en peper by na smaak.
Bedien saam met jou hamburger of soos verkies.
Resep en foto: Chantelle Van Huyssteen

ELNA’S SWEET CHILI SAUCE
1 cup water
2 tablespoons maizena
3 cloves of garlic, chopped
2 tablespoons finely chopped fresh red chilies or to taste
2 teaspoons mixed herbs
2/3 cup sugar
1/3 cup vinegar
2 teaspoons salt
Continue reading→

EASY HOMEMADE MAYONNAISE
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
¼ teaspoon kosher salt, or more to taste
1 cup neutral flavored oil, grapeseed, safflower or canola are best.
1 teaspoon fresh lemon juice, optional

Add egg, mustard, vinegar and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added. (this is critical for proper emulsification). Continue reading→

ALFREDO SAUCE
½ cup butter
1 pint (2 cups) heavy cream
1 cup cream cheese
1 teaspoon minced garlic
1 teaspoon Italian seasoning
salt and pepper to taste
1 cup grated Parmesan cheese

In a saucepan add butter, heavy cream and cream cheese. Cook over medium heat and whisk until melted.
Add the garlic, seasoning, salt and pepper. Whisk until smooth.
Add the grated Parmesan cheese.
Let it simmer for about 3-5 mins or until it starts to thicken. Toss it with your pasta. Continue reading→

MANGO SALSA WITH BELL PEPPERS
My eerste probeerslag om Mango Salsa te maak. Baie lekker. Ek sal net volgende keer die suiker verminder, die oorspronklike resep is nogal soet.
3 large tomatoes, diced
4 mangoes, diced
1 red bell pepper, diced
¼ cup diced red onion
1 cup water
1 can tomato paste (156 ml)
½ cup brown sugar
1 teaspoon diced seeded jalapeno
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon cilantro, chopped Continue reading→

BASIL PESTO WITH TOASTED MACADAMIA NUTS
2 cups basil leaves, tightly packed
½ cup grated Parmesan cheese
2 garlic cloves, leaves removed
½ cup olive oil
1 teaspoon fresh lemon juice
1/3 cup raw macadamia nuts (toasted at 180°C for 5-7 minutes then cooled)
salt and pepper to taste

Put basil, nuts, Parmesan and garlic in blender. Process until a smooth paste has formed then with the machine running slowly drizzle the oil and lemon juice into the paste. Add salt and pepper to taste. Store in glass jar with lid in fridge for up to 4 weeks. Cover the top of pesto with a thin layer of olive oil.
Perfect stirred through hot pasta and spread on brochette then top with thin slices of roast meat.
Recipe and photo: Elsabie Templeton

CHIMICHURRI SAUCE FOR STEAK, CHICKEN OR FISH
(fresh herb sauce for grilled steak, chicken and fish)
Sunday afternoon braai. Sirloin with chimichurri, cheese wors, spicy potato wedges and Greek salad.
Chimichurri:
3 garlic cloves, crushed
1 teaspoon Maldon salt
freshly ground black pepper, to taste
½ teaspoon smoked chilli flakes
1 cup coriander leaves, chopped
1 cup parsley, chopped
5 spring onions, chopped
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon coriander seeds, toasted and crushed
1 teaspoon cumin seeds, toasted and crushed
¼ cup olive oil

Mince the garlic with the salt. Mix the remaining ingredients with it. Serve alongside grilled meat, chicken or fish.
Recipe and photo: Elsabie Templeton