BAR ONE SOUS VIR ROOMYS EN VERSIERSEL
Ek het ‘n beproefde resep:
1 groot bar one
½ slab bournville of ander donker sjokolade
250 ml room
Smelt alles saam in ‘n klein kastrol oor medium hitte.
Vir ‘n dikker sous gebruik minder room.
Vir koek versiering: bêre die sous in die yskas en wanneer baie koud, klits tot lekker lig en romerig, versier koek.
Resep: Barbara Swart
GROEN TAMATIE KERRIEPASTA
2 koppies klaar fyngekapte groen tamaties
3 brandrissies fyn gesny
2 teelepels gedroogde rissies
1 teelepel sout
1/2 teelepel komyn saad
3 ster anysse
10 kardemon pitte
paar heel swart peperkorrels
1 teelepel mosterdsaad
2 groterige stukke kassia (chinese kaneel)
1 teelepel fennel
2 lourierblare
1 teelepel koljandersaad
6 mintblaartjies
1 selderystingel fyngekap met blare en al
6 eetlepels suiker
3 eetlepels kookolie
1 teelepel fyn knoffel
2 teelepel vars gerasperde gemmerwortel
1 eetlepel breyani masala
Kook alles saam tot gaar en bottel.
Gebruik in kerriegeregte.
Dis sterk!!! Maar baie lekker!!
Bron en foto: Jacques Marianne Van Niekerk
TARTAARSE SOUS
1 koppie mayonniase
3 agurkies fyngekap
1 uie fyngekap
1 knoffelhuisie gekap
2 eetlepels vars gekapte pietersielie
1 eetlepel gekapte soetrissie
1 teelepel mosterdpoeier
2 teelepels suurlemoensap
vars gemaalde swart peper na smaak
4 capers(opsioneel)
Meng alles en bewaar in yskas. Ek gooi alles in voedselverwerker en pulse tot fyn.
BRON – Jacques Marianne Van Niekerk
Antionette Hofmeyr: Sit ‘n anchivie daar by en sien dan!
UIESOUS
600 ml volroommelk
2 naeltjies
1 bay leaf (lourieblare)
6 klein piekelgrootte uie,geskil en gehalveer
2 koppies van die water waarin die uie gekook het
6 eetlepels botter
6 eetlepels koekmeel
sout en varsgemaalde swartpeper na smaak
varsgerasperde neutmuskaat
Giet die melk in ‘n kastrol en voeg die naeltjies en bay leaf by.Bring tot kookpunt,hou eenkant terwyl uie kook.
Plaas die uie in ‘n kastrol en bedek goed met water tenminste 2 koppies. Voeg sout by.
Meet 2 koppies daarvan af en voeg by die melk. Smelt die botter in ‘n swaarboompot en roer die meel by.
Haal van die hitte af en roer die melk-en-uie mengsel versigtig by.
Plaas terug en kook, terwyl jy aanhouend roer totdat die sous dik word. Roer die uie by en geur met sout en peper na smaak. Roer die neutmuskaat heel by en bedien saam met die hoender.
BRON – Stefan Hendricks
SPUR SE DIRKIE SOUS-DURKEY
750 ml asyn
10 ml paprika
10 ml knoffel
10 ml peri peri poeier
Knippie sout
30 ml suiker
Kook saam vir 15 min verdik met bietjie mezina
Bron: Christa Steyn
CREAMY CHEESE AND PEPPER SAUCE
Prepare both sauces and then mix together form cheese and pepper sauce.
PEPPER SAUCE
INGREDIENTS:
60 ml Butter
60 ml Cake Flour
250 ml Cream 250 ml
Beef Stock
45 ml Freshly Ground Black Pepper
(3 tablespoons) Sea Salt
METHOD
Melt butter in a saucepan and stir in the flour. Cook for a minute then remove from heat and add cream and stock whisking continuously. Add the freshly ground Black Pepper, season with a little bit of Sea Salt. Return to heat and bring to the boil, whisking until smooth and thick…
CHEESE SAUCE
*Be sure to buy a good quality block of sharp cheddar cheese, then grate it yourself. Those bags of pre-shredded cheese often have additives in them and you won’t get a creamy result.
INGREDIENTS
2 tbsp butter
2 tbsp flour
1 cup whole milk
1/4 tsp salt
1/8 tsp cayenne pepper
500g block sharp cheddar cheese, grated
METHOD
Melt the butter in a medium size skillet over medium flame. Once the bbutter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges. Add the milk to the skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly. Add the cayenne pepper and salt and whisk to combine. Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture smooth in consistency, the cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits. To reheat: ONLY reheat on the stove top in a pan (no microwave here). Heat the cheese in a skillet over medium low heat until melted and warm. Add 2 tbsp of water and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture)
SOURCE/PHOTO: Valene Prins
COLD GARLIC SAUCE
1 cup oil
10-12 cloves garlic
2 lemons juiced
Pinch of salt
Blend together
BRON – Di Bo
RISSIESOUS
300 gr chillies
2 grt uie
12 tamaties
1 rooi soet rissie
8 knoffel huisies
Sny als fyn op
2 kop water
2 kop suiker
1 tl sout
3 kop asyn
2 tl paprika
METODE
Kook alles saam tot sag
Maak duk met mazina
Bottel warem hou goed op die rak.
En enjoy dit vrek lekker saam enige vleis. (Helena resep)
SOURCE: Helena
PHOTO: Sarie meintjes
FANIE SE GARNISH SAUCE
Garnish sauce from my restaurant. Try it at home.
Fine chopped green red and yellow peppers
Tomatoes
Olives
Garlic freshly cooked in oven
Basil pesto
Peppadew
Lemon juice and Balsamic vinegar
Chopped fried onion
Feta
Olive oil.
Cook all ingredients together. May be served as a Putanesca sauce….delicious.
No fixed recipe as I always make it at random.
Kies julle eie hoeveelhede na smaak.
BRON – Fanie Smit
All-Purpose Stir-Fry Brown Garlic Sauce
Adapted from Martin Yan’s Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn’t get that amount entered)
2⁄3 cup soy sauce
1⁄2 cup chicken broth
1⁄3 cup rice wine
3 1⁄2 tablespoons sugar
1 tablespoon sesame oil
1⁄4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1⁄4 cup water
DIRECTIONS
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
By Connie K 4.67(185) – Food.com
http://www.food.com/recipe/all-purpose-stir-fry-sauce-brown-garlic-sauce-87748?photo=176594