HOMEMADE GARLIC MAYONNAISE
1 cup neutral oil (canola /coconut)
1 tablespoon lemon juice
1 tablespoon garlic
2 egg yolks
salt and pepper to taste
(Works best if everything is room temperature)

I place my ingredients directly into the Consol glass.
Add oil, lemon juice and egg yolks into glass.
Use a stick blender or blender until the oil has fully mixed with the other ingredients.
Don’t pull the he stick blender out before the oil has mixed. Keep it at the bottom.
Once it has mixed you can add the garlic and the salt and pepper. You can move the blender stick for this.
This takes no longer than 15 minutes.
I added a few other spices and sauces to make it according to hubby’s taste.
Photo and recipe posted by Alicia Tideswell

PETRE SE SOUS VIR SNOEK
botter
appelkooskonfyt
Marmite
grofgemaalde swartpeper
bietjie knoffel

Smelt alles saam en smeer oor snoek en maak snoek gaar soos verkies.

Resep: Petré Van Jaarsveld

WINNIE SE BEET CHUTNEY

750mls suiker
6kop beet
15ml kerrie
45mls mazina
500mls druiwe asyn bruin
2groot uie fyn gekap
5mls sout.
Meng suiker en asyn in pot lae hitte roer tot suiker opgelos is en begin kook
Voeg beet en uie by
Kook 5min saam
Meng kerrie sout en mazina met bietjie water.
Voeg by beet en kook nog 5min deur
Bottel warm.
En GENIET

Resep en Foto: Winnie van Huyssteen

PLUM CHUTNEY

Ingredients:
3 tablespoons oil
3 tablespoons lemon juice
Plums washed and cut in halves (remove pits)
1 onion roughly chopped up
Half cup of brown vinegar
1 teaspoon salt
1 teaspoon crushed garlic
1 tablespoon dried chilli (depending how hot you prefer it)
1 teaspoon cayenne pepper
2 tablespoons brown sugar
(the plums I used was ripe so it was really sweet, therefore not so much sugar)
Half cup of water

Method:
Fry onions and chilli in oil for 3-5 minutes
Add plums, fry for another minute
Add vinegar then water and turn down the heat
Add lemon juice, and all the remaining ingredients
Cook for another 5 minutes

enjoy to any meat hot or cold
BRON – Shan T Russ

BUTTERNUT, APRICOT AND ALMOND CHUTNEY
Makes ± 1,75 litres
Ingredients
1 small butternut, weighing about 800g
400 g (500 ml) Huletts Yellow Sugar
600 ml vinegar
2 onions, chopped
250 g dried apricots, quartered
finely grated rind and juice
of 1 orange
2,5 ml turmeric
15 ml salt
100 g flaked almonds
Method
Halve the butternut squash lengthways and scoop out the seeds.
Peel off the skin, and then cut the flesh into 2 cm cubes.
Put the Huletts Yellow Sugar and vinegar in a preserving pan and heat gently, stirring occasionally, until the sugar has dissolved.
Add the squash, onions, apricots, orange rind and juice, turmeric, and salt to the preserving pan.
Bring the mixture slowly to the boil.
Reduce the heat and simmer gently for 45-50 minutes, stirring frequently towards the end of the cooking time, until the chutney is reduced to a thick consistency and no excess liquid remains.
Stir in the flaked almonds.
Spoon the chutney into warmed sterilised jars, cover and seal.
Store in a cool, dark place and allow to mature for at least 1 month before eating.
Once sealed: use within 2 years. Once opened, store in the refrigerator and use within 2 months.
Bron en Foto: HULETTS SUGAR RECIPE

WELSH RAREBIT
Ek maak n kaassous met so halwe teelepel mosterd poeier in. Lekker sterk kaas maak dit net lekkerder. Dan rooster ek my brood en gooi die kaassous oor. Strooi so klein bietjie fyn gekapte pietersielie oor. Ek het ook al gesnipperde gaar bacon op die rooster brood gesit en dan die kaassous op geskep. Baie eenvoudig en tog baie lekker…….
BRON – Rita Olckers
Foto geleen by stouffers

SOETRISSIE EN NEUTEPESTO
Verpulp:
2 rooi soetrissies (gerooster, gesweet en buite velletjies verwyder)
60 ml olyfolie
100 g elk gepelde amandels en pampoensade
handvol gekapte vars pietersielie (of ander vars kruie)
20 ml suurlemoensap en geurmiddels
Meng alles goed in die voedsel verwerker, nie te fyn nie… geniet

Resep en foto: Hélène Kluge

GEPIEKELDE CHILLI

BESTANDDELE
1 liter strooi suiker (ek gebruik sommer gewone wit suiker) – jy kan verminder na 750 ml, maar nie minder nie, dit help met preservering.
3 liter wit asyn
Roer saam tot suiker opgelos is, voeg die volgende by en kook vir 10 minute sodat die geure kan ontwikkel –
40 ml swart peperkorrels
2 kaneel stokkies
10 heel naeltjies
10 star anise blommetjies
4 lourierblare (opsioneel)
skil van 1 of 2 suurlemoene (net die geel)
1 kg afgespoelde chillies – variasie van jou keuse. Hou heel of sny in stukke of gooi in chopper vir fyner weergawe. Jy kan die saadjies in hou as jy warmer byt soek of verwyder vir meer mak weergawe.

METODE
Gooi die voorbereide chillies by die warm mengsel, bring weer tot kookpunt, kook vir 2 minute (die fynes) of 5 minute vir die groter weergawes. Bottel in gesteriliseerde bottels. Vul op met die pekel mengsel tot so 5 mm onder die bo punt. Vee rand skoon, draai deksel op. Los verkieslik ‘n paar weke om die mengsel te laat verouder.

NOTA
Ek gooi gewoonlik die speserye in ‘n 5 liter bottel asyn en laat dit staan tot ek dit nodig het vir ‘n volgende batch piekels wat ek maak. Dit is dieselfde basiese mengsel wat ek vir meeste van die goed gebruik. In die proses kry die goed tyd om ryp te word.

BRON: Relish/Petro Borchard
FOTO: Petro Borchard

JENNY SE PORTUGESE PERI PERI SOUS

Jy top en tail jou chillies, gooi dit in ‘n emmer en maak toe met wit asyn en gooi hand vol growwe sout oor. Los vir twee dae. dan maak jy uie , green peper en knoffel skoon. versap als en die chllies. gooi kookolie in ‘n pot en laat dit warm word. gooi als by die olie en kook stadid vir so 30 min. As jy versap en en dis te dik gooi van die asyn water by.

RESEP: Jenny Nel Robberts

CHILLI REDUCTION
2 cups Shiraz red wine
2 cups water
2 teaspoon scorpion butch chilies (any other chili can be used)
1 cup sugar
salt
pepper
vegetable spice
oil

Heat oil and fry chilies till soft.
Add wine, water and sugar.
Simmer till sauce resembles thin syrup.

Recipe by Dirk Booysen