Category Archives: Souse / Sauces

SUENELL SE HOT HOT SAUCE
250 gr Jalapeno’s gewas en stingels verwyder – ek he myne in rooker gesit vir 15min
1 groot ui
2 eetlp gekapte knoffel
2 koppies kookwater
half koppie asyn
1 koppie suiker
1 tlp gemmer
1 tlp allspice
1 tlp sout
1 tlp swart peper
500 ml konfyt – ek het makataan en pynapple gebruik Continue reading→

HABANERO CHILI PASTE
¼ cup Olive oil
½ cup fresh Basil (parsley is good too)
½ cup fresh cilantro
4 cloves garlic, peeled
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
20 habanero peppers, stems removed
Water as needed Continue reading→

PORTUGUESE PERI PERI SAUCE

Top and tail your chillies.
Put in plastic bucket and cover all chillies with vinegar and add a handful of coarse salt.
Mix and let is stand for 2 days.
Third day.
Clean equal amount of onions, green pepper to chillies.
Liquidise all the chillies and add some vinegar to help in to liquidise.
In a large pot add about 2 cm of cooking oil let it get hot. Continue reading→

LIEZL SE MONKEY GLAND SOUS
1 blik tamatie en uie
1 koppie suiker
½ koppie tamatiesous
60 ml Worcestersous
30 ml balsamiese asyn

Kook ook oor lae hitte tot reduksie, soos jy hom verkies.
Variasie:
1 ui, fyn gesny en gebraai is opsioneel. – braai die uie en plaas die res van die bestanddele by en kook tot reduksie.

Resep:  Liezl Ruth Hendriks

CLASSIC ITALIAN BASIL PESTO
50 g pine nuts
80 g fresh basil
50 g Parmesan
150 ml olive oil
2 garlic cloves.

Heat a small pan over low heat cook pine nuts until golden brown shaking occasionally.Put into a food processor with rest of ingredients and process until smooth and season.
This is a classic Italian recipe and taste delicious.

Recipe:  Lorraine Mountford

REAL MINT SAUCE
Mint grows so freely that once you know the trick you never need buy mint sauce again.
bunch of mint
pinch salt
4 tablespoons boiling water
4 tablespoons white wine vinegar
1 level tablespoon caster sugar
Strip off the mint leaves, sprinkle with salt and chop finely.
Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
Stir in the vinegar and taste.
Add more water or vinegar and adjust seasoning to suit your taste.
BBC Food – By James Martin From Housecall

HEERLIKE VLA-GEEN KOOK
In ‘n mengbak sit 150 ml vlapoeier gemeng met koue water tot pasta
gooi 4 kop kook water by  en meng goed
gooi 1 blik kondensmelk by en 1 teel vanilla
klits goed en voila!!!!
geen gekook of niks sit in yskas

FOTO EN RESEP:  Elsabe Britz Vander Watt