Lewer 250 ml
150 ml suiker
125 ml water
75 ml botter
15 ml mielieblom gesif
Gerasperde skil en van 2 suurlemoene
Gerasperde skil en sao van 1 lemoen
150 ml port
Gerasperde neutmuskaat

Skep suiker in kastrol en roer water by.
Verhit oor lae hitte, roer tot suiker opgelos het
Kook 15 min. Meng botter en mielieblom . Verwyder stroop van die hitte en klop mielieblommengsel by. Plaas terug oor hitte en kook 3 minute. Roer deurentyd.
Verwyder van hitte en roer skil, sap en port by.. laat staan 1 uur. Na n uur , giet deur sif. Hou in yskas.
Hierdie sous kan oor n gebakte poeding gegiet word.
Ek self gebruik dit oor my trifle.
Resep geplaas:Nella Kootstra Bron Pieter Veldsman
Posted Amanda Conradie

6-8 cloved fresh garlic, finely chopped
2Tbls oil
150g butter
2 tins whole peeled tomatoes
Puree tomatoes in a blender (I also add fresh herbs to the blender). Heat the oil and butter in a pot. As soon as the butter browns remove from heat and add garlic. Leave off the heat for a few minutes until garlic is slightly browned. Add tomatoes and place back on the heat and cook for 10minutes on low. Season with salt and pepper.

Recipe from Jessamine McLeod

KNOFFEL CHILLISOUS
1 kg rissies
4 knoffelhuisies
3 uie
2 koppies wit asyn
1 ¼ koppie suiker
1 teelepel gemmer
1 teelepel sout
½ koppie tamatiesous
4 teelepels Maizena

Kook die rissies, knoffel en uie tot sag en verpulp.
Kook sous met die res van bestanddele.
Verdik met Maizena.
Voeg verpulpte rissie mengsel by, kook saam en bottel warm.
Resep:   Beulagh Lombard
Foto: Ellen Mienie

TOMATO, ONION AND GREEN PEPPER RELISH
15 Ripe medium, firm tomatoes (chopped in chunks)
10 medium peeled and sliced onions
10 medium to large sliced green peppers
Large Dutch oven pot (any heavy base pot will do)I used 2
-Heat 1/2 cup of vegetable oil in Dutch oven
-Sauté onions till soft but not brown and add green peppers
-sauté green peppers together with onions till soft
—add herbs:
1 1/2 tsp Thyme
1 1/2 tsp Origanum
1 1/2 tsp Rosemary
1 1/2 Coriander
3 large tsp fresh garlic
1 1/2 tsp chili flakes
2 Bay leaves
1 Cinnamon stick
Salt and Coarse ground black pepper to taste

-Add chopped tomatoes, cook on medium heat for +- 45 minutes.
Pour into sterilized bottles, seal and cool.
ENJOY!
Recipe and photo: Amanda Conradie
Posted: Amanda Conradie

PIE GRAVY
INGREDIENTS
3 tbsp Butter
5 tbsp All-purpose flour
1 Cubed chicken stock
1 Cubed mutton or beef stock
2 1/4 cups Water
1 teaspoon Onion powder /onion cube crumbled
1. In a small bowl, dilute the chicken and beef cubes in water with a fork. To make this easier, allow refrigerated cubes to thaw.
2. In a pot, melt butter in low heat.
3. Add a tablespoon of flour into the pot and cook in low heat. Continue stirring and gradually add more flour. Note that this step is very important. The sauce can burn if the heat is too high or turn lumpy if too much flour is added.
4. Add the diluted chicken and beef stock into the saucepan. Continue stirring until the sauce turn brown and smooth. Bring the mixture to boil and serve over mashed potatoes or pies.
Source:  Leo Antonette Doman
Photo:  Tripadvisor

GRANADILLASOUS VIR ROOMYS
1 blik kondensmelk
1 blikkie Granadillapulp
180 ml lemoensap
2 eetlepels vars suurlemoensap
Meng die bestanddele saam en geniet oor roomys.
Nota:
Indien die sous te soet is na smaak, meng 1 klein houertjie ongegeurde jogurt by.
Resep: Abie Le Roux

BRUINSOUS
Foto en idee:  Koos van der Merwe
Daar het nou al ‘n paar keer mense gevra hoe maak ons, ons eie bruin sous/Gravy.
Ek het gisteraand Lam Tjops in die oond gebak.
Soos die sous nou uit bak bly dit in die pan lê.
As jy dit lank los soos in die geval oor nag dan is dit die volgende oggend soos Marmite in daai pan.
Ek het water by gesit, so 200 ml en op die stoof se plaat gesit om stadig te kook.
1 Blokkie Lamb Stock by gesit en gekook tot alles mooi los is in die pan en die Stock gesemelt is. …
1 eetlepel Maizena met 30 ml warm water aan gemaak en by gevoeg. Alles gekook tot dit mooi stol.

VLEISLAND SE TUISGEMAAKTE MOSTERD
3 teelepel mosterdpoeier
1 eetlepel witasyn
1 eetlepel suurlemoensap
1 teelepel borrie
1 eetlepel heuning
Laaste: 200 ml mayonnaiseMeng mosterdpoeier goed met res van bestanddele, behalwe mayonnaise tot dit lekker geel pasta vorm.
Voeg dan die mayonnaise by en roer goed deur.
Laat in yskas vir 24 uur.

Resep: Vleisland Slaghuis
Geplaas deur: Rentia Ammarentia Woest

PERSKE EN PYNAPPEL SWEET CHILLI SOUS
Ek het so gister bietjie tyd tot my beskikking gehad. Toe ontwerp ek die een. Dit is hoekom ek navraag gedoen het oor knoffelvlokkies. Dit val nogal heel in my smaak. My troefkaarte, my kleinkinders het ‘n heel bottel gas gegee.
500 ml appelkoskonfyt
100 g gedroogte perskes
1 blik fyn pynappel (432 g)
3 rissies, maak dit maar meer of minder na smaak (Ek het bishop crown gebruik)
15 ml knoffelvlokkies
15 ml uievlokkies
5 ml sout
15 ml asyn
15 ml gedroogde pietersielie

Laat eers die perskes in ‘n bietjie kookwater week om sag te word.
Gooi al die bestanddele behalwe die appelkooskonfyt in ‘n voedsel verwerker en meng goed.
Gooi appelkooskonfyt in pot en laat net net prut. Gooi dan die res by en laat net opkook.
Proe en gooi nog asyn by na smaak. Bottel en bêre.
Nota: Ek weet self nie of dit binne of buite die yskas gebêre moet word nie.

Foto en resep:  Johan Du Preez Snr

HOMEMADE GREEN TABASCO – HOT SAUCE

1. Destem the peppers (and, if you wish – as I do – to keep the heat palatable, take out the seeds).
I put the peppers in water to clean them off just a bit, as shown on the right.
For gosh’s sake, don’t touch your eyeball. Your fingers have some jalapeno hot oil on them at this point, and itching your eye is not a good idea! (or you can wear gloves and be completely safe).
2. Put your peppers in the blender.
3. Add vinegar to almost cover the peppers (3/4 should be covered.) Add some salt to taste.
4. Chop, and then liquefy, the peppers.

Note: I also add garlic cloves to this step, which gives the sauce some tangy garlic goodness.

5. Put the mixture in a small saucepan, bring to a boil, and then reduce heat to low.
Simmer until the mixture is at your desired consistency, about an hour or so. Stir occasionally.
6. Cool down in the sauce pan. Add back into the blender, and liquefy to desired consistency.
Be sure to leave the lid ajar in case the hot sauce is still, ahem, hot (you know, temperature hot – not spicy hot).
Pour into a clean jar. I use a cleaned olive oil glass bottle. Don’t put the lid on until the sauce is completely cooled.
Store in the refrigerator, and it will keep for a couple of months.

Note:   Please remember to wear gloves and before you put them on rub vaseline into your hands……this burn can go on for days on end believe me……..