APRICOT COMPOTE

INGREDIENTS
1 pound firm ripe apricots, halved, pitted
2 tablespoons fresh lime juice
2-3 tablespoons sugar
Greek-style yogurt or vanilla ice cream
Fresh tarragon leaves (optional)

METHOD
Combine apricots, lime juice, and sugar in a large skillet.Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Serve with yogurt or ice cream and garnish with tarragon leaves, if desired.

SOURCE: epicurious
PHOTO: danaslatkin

Sampioen-pepersous vir biefstuk:
Kap 1 ui fyn en braai in so 3e botter, voeg half pakkie opgesnyde sampioene by en braai tot gaar. Voeg 3e brandewyn by en 1t fyngemaalde gemengde peperkorrels en 1t mosterpoeier. Prut so minuut of wat en voeg 1k room by en 2e fyngekapte pietersielie. Laat so paar min prut en verdik met maizeina indien verkies. Ek los myne net so. Geur met sout na smaak. Bedien op biefstuk saam met mozzerella kaas.

Foto en resep: Jacques Marianne Van Niekerk

HOMEMADE NAPOLITANA SAUCE
Serves: 4
6 tablespoons olive oil
3 cloves garlic, chopped
500g fresh ripe tomatoes, chopped (or tinned)
1 teaspoon caster sugar
salt and freshly ground pepper to taste
1 small red chilli, finely chopped (optional)
fresh basil leaves
In a pan heat olive oil, add garlic and when it starts getting golden, add the tomatoes and sugar. Sugar is important because it takes away the acidity of the tomatoes. Season with salt, pepper, and, if you like, the chilli. Lower the heat and let simmer for 30 minutes. That’s all.
To serve, pour over cooked spaghetti and sprinkle generously with Parmesan cheese.

ROCKET, PECAN- PINE NUT PESTO
About 100g rocket
handful of pecan nuts and also pine nuts
1/4 cup pecorino cheese grated
a few cloves of garlic, I used 4
pinch of black pepper
olive oil

Place all ingredients in food processor and drizzle in olive oil till desired consistency is reached.
Season to taste.
Recipe: Cheryl Lynne Botha‎

TAMATIE BLATJANG
Resep: Jenny Nel Robberts :- Ek het die een by ‘n vriendin gekry jare terug en dis heerlik.
Foto:  Henriette Rossouw
FOOD LOVERS RECIPES
4 kg tamaties
1 teelepel peper
1 telepel kaneel
1 kg suiker
1 liter asyn
1 kg uie
1 ½ teelepel naeltjies
4 eetlepels sout
2 eetlepels kerriepoeier

Kook saam: Tamaties, sout, suiker,uie, peper en asyn vir 1 uur.
Voeg die speserye by en kook vir nog ‘n uur
Bottel warm in warm voorbereide bottels.

PECAN SAUCE
300 g dark Muscovado sugar
220 g butter
150 g pecan nuts
200 g cream

Caramelize sugar and add the butter piece by piece, stirring well after each addition.
Slowly pour the cream into the sugar over medium heat while stirring.
Remove from the heat and fold in toasted / crushed pecans.

Recipe and Photo: Shane Seconds Gelderbloem

DARK CHOCOLATE SAUCE

Chocolate sauce
500 g milk
250 g cream
400 g milk chocolate 40%
200 g 70% dark chocolate

Heat the milk and cream and pour over the chocolate and stir till combined.

Enjoy with Vanilla Ice cream grin emoticon …….

Source and Photo: Shane Seconds Gelderbloem

http://www.foodloversrecipes.com/2015/06/dark-chocolate-fondant/

MOSTERD MET N KNAK
4 eetlepels bruin asyn
2 eetlepels heuning
1 teelepel borrie
2 eetlepels Hot English mosterd poeier
1 teelepel growwe swart peper
400 ml mayonnaise

Meng eers die asyn, heuning, borrie, mosterd poeier en die peper saam in ‘n botteltjie.
Gooi dan die Mayonnaise by en skud goed.
Laat staan so week in die yskas en geniet ‘n lekker mosterd.
Bron: Stefaans Blaauw

BASIL PESTO ALA AMANDA
yield: About 1 cup prep time: 5 minutes total time: 5 minutes
INGREDIENTS:
2 cups fresh basil leaves
1/3 cup walnuts, chopped
3 cloves garlic, minced
½ cup olive oil
½ cup Romano cheese
DIRECTIONS:
In a food processor or blender, pulse together the basil, walnuts and garlic 5 to 7 times. With the machine running, slowly drizzle in the olive oil. Scrape down the sides of the machine and add the cheese. Pulse a few more times to blend.
Photo and recipe: Amanda Conradie

BASIL PESTO
2 bunches of fresh basil
juice of one lemon
3 garlic cloves
2x 120g parmigiano parmesan cheese
1/2cup pinenuts
and 1/2litre olive oil

Put all ingredients in blender and mix well until nice and smooth. Add pinch of salt and pepper. We got 3 jars of 370g pesto
BRON – Jill-nita Wenger