WORTEL BLATJANG
6 koppies gerasperde wortels
5 ml sout
5 ml gemaalde kardamom
1 knoffelhuisie gecrush
30 ml vars gerasperde gemmer
500 ml bruin druiwe asyn
750 ml wit suiker
45 ml maizena

Kook alles behalwe maizena saam vir 10 min.
Meng maizena met bietjie water en roer by wortels in, kook nog 5 minute, roer af en toe.
Skep in gesteriliseerde bottels en seël goed.
Resep geplaas deur Christine Louw
Foto: Christine Louw

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

Whisk together 2 tablespoons water and maizena. Set aside.
In a medium saucepan, mix together remaining water, garlic, peppers, sugar, vinegar, mixed herbs and salt.
Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
Stir maizena mixture, then whisk into simmering sauce and cook until thickened. Remove from heat, let cool, store in an airtight container in the refrigerator.
Recipe posted by Elna van der Nest
Photo: Elna van der Nest

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).
Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste the mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Note: If the mayonnaise seems too thin, slowly stream in more oil with the processor sunning until thick.
For a more mustard mayonnaise I used Mild American mustard. And for this batch I used canola oil and red wine vinegar.
Recipe and photo: Nicolette Papas

ROMERIGE ALFREDO IDEES
Suzelle Badenhorst
Ek gebruik room, cream cheese en dan sit ek nog Parmesan cheese (gekrummel) in die sous.

Franco Dippenaar:
Maak basiese witsous en laat dit heeltemal afkoel tot gestol en koud. Meng ‘n houer room met dieselfde hoeveelheid melk. Plaas ‘n lepel witsous in jou warm pan, voeg dan bietjies melk en roommengsel by en roer met die agterkant van ‘n lepel tot ‘n glad en romerige sous. Voeg dan 30 g Parmesan of Pecorino kaas by en swart peper en Spice o Mat by na smaak. Voeg dan jou alfredo betanddele by.

Chantélle Saayman:
Basiese witsous is nie so romerig soos eetplekke se sous nie, doen jouself ‘n guns en probeer hierdie een, jy sal nooit weer ‘n ander sous gebruik nie. Daar kom NIKS anders in die sous nie.
Pasta ala Chantelle
2 uie, fyngekap (klein twista)
250 g mushrooms, skyfies gesny
lekker baie knoffel
Sandwich ham koue vleis, ± 500 g in klein blokkies gesny
Spaghetti of enige pasta van jou keuse
1 liter vars room
Aromat
peper
Maizena (so 3 teelepels, met klein bietjie water vir die 1 liter room)
Kook jou pasta. Braai uie, knoffel en mushrooms. Gooi sandwich ham by.
Gooi room in. Geur met aromat en peper. Maak dik met Maizena.
Ek het pasta in die sous gegooi, jy kan bedien soos jy wil.

Olga Els Bosch
Chantélle Saayman ek gooi nog bacon bits ook by.
Herman Carstens
2 eetlepels peanut butter

Kiti Citi
http://www.foodloversrecipes.com/2019/03/alfredo-sauce/
Ek maak myne presies soos Jennifer Weir, maar asseblief moenie dit laat “simmer” nie. Die room daarin SAL SPLIT as jy dit kook. Sit jou plaat stadig en bly roer. Dit vat omtrent 4 minute teen 90 grade. Ek gooi alles behalwe parmesan in pot (of thermomix). En sodra dit gesmelt is, gooi ek die kaas by en sit
voor met vars pietersielie.

Yvette Pretorius
Kook jou fettechini, saute uie in ‘n pot met bietjie botter en olie, gooi ‘n pakkie gesnyde sampioene by. Swart peper en bietjie sout, gooi ham blokkies in en laat braai vir paar min, gooi 250 ml vars room by en roer en op lae hitte. Gooi oor fettechini en laat sous intrek. Jy kan gekneusde knoffel ook bygooi. As jy bedien, gooi Parmesan kaas oor. Ek hou nie van witsous nie.

Linda Botha
Ek maak die heerlikste roomsous met net 3 bestanddele.
Vars room( soveel jy dink gaan genoeg wees)
blokkie hoender aftreksel
sampioene
growwe peper en kaas
Kook teen medium hitte, roer aanhoudend tot sous lekker dik afgekook is.
Kan hitte verlaag, roer aanhoudend.
Foto:  Kiti Citi

ALFREDO SAUCE
Resep: Jennifer Weir
Foto: Kiti Citi
FOOD LOVERS RECIPES
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.

Note: Kiti Citi  – Ek maak myne presies soos Jennifer Weir, maar asseblief moenie dit laat “simmer” nie. Die room daarin SAL SPLIT as jy dit kook. Sit jou plaat stadig en bly roer. Dit vat omtrent 4 minute teen 90 ºC. Ek gooi alles behalwe Parmesan in pot (of thermomix). En sodra dit gesmelt is, gooi ek die kaas by en sit voor met vars pietersielie. Het dit gisteraand gemaak met spek.

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

Add all ingredients to a large pot.
Bring to a boil over medium heat, then reduce to medium low and simmer for 45 minutes – 1 hour, until mangoes are tender and flavors have melded. At the 20-30 minute mark, taste and adjust as you desire, adding more sugar/lime juice/salt/jalapeno to suit your tastes.
Let cool for 15 minutes before dividing between several freezer safe containers or large freezer bags. Keep some in the fridge to eat immediately and store the remainder in the freezer for another use. (I recommend using freezer bags and laying them flat to freeze)
Recipe and photo:  Charlotte van Rensburg
Nota:  Dit werk nie in die yskas  in bottels nie.. so vries alles vir veiligheid

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

PETRE SE RESTAURANT PIZZA’S
Pizza basis:
Resep is nou aangepas vir 3 basisse.  Oorspronklike resep wat ek vir my restaurante gebruik het was 4 kg meel.
500 g koekmeel
375 ml warm water
25 ml olyfolie
¼ teelepel kits gis
sout na smaak (ek het ‘n groterige knippie sout geneem)

Meng warm water, sout, kits gis en olyfolie.
Roer meel met die hand by die warm water.
Knie tot deeg nie meer aan hande vassit nie.
Bedek en laat rus vir 1 ½ uur.
Weeg 250 g deeg vir ‘n groot pizza. Rol uit, sny rond uit, en rol of steek deeg vol gaatjies soos op die fotos.
Stel oond op sy hoogste temperatuur.
Bak basis vir 1 minuut. Dit voorkom dat die basis “soggy” raak wanneer die toppings opgesit word.
Stel oond op bak vir bo en onder. Plaas rak van oond een verstelling laer as in die middel. Pizzas word gewoonlik teen 300°C in ‘n pizza oond gebak vir 3 minute.
‘n Gewone oond neem langer. Ek bak myne vir 10 tot 12 minute.

Pizza sous vir basis:
(daar is nog genoeg oor wat ek later gaan verhit en bottel)
1 blikkie tamatie en uie smoor
1 ui, gekap en gebraai tot deurskynend
1 pakkie tamatie pasta
½ teelepel fyn knoffel
1 teelepel oreganum
¼ teelepel basilikruid
45 ml witwyn
bietjie suiker om die ergste suurigheid te breek
Kook goed deur. Gooi in voedselverwerker of versapper.

Mosterd Mayonaisse sous:
3 groot eetlepels mayonaisse
2 eetlepels soetrissiesous
1 teelepel Engelse mosterd
2 teelepels tamatiesous
Meng alles saam, en skep in ‘n bottel met ‘n spuitstuk voor aan.
1ste een –  Russiese worsies in skyfies gesny, met soetrissie en sampioene, met ‘n mayonnaise en mosterd sous.
2de een – Hawaiin Pizza – ham en pynappel.
Resepte en Fotos: Petré van Jaarsveld

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