Plaas dit alles saam in voedselverwerker tot fyn krummels OF sif melkpoeier, meel en sout 3 x saam.
Rasper die die smeer grof bo-oor en frummel dit in die mengsel in.
Bewaar die mengsel in ‘n digte houer in die yskas.
Om te gebruik
(Dun sous soos vis) 60 ml mengsel op 250 ml warm water.
(Matige sous soos Blomkool) 125 ml mengsel op 250 ml warm water.
(Dik sous soos macaroni-kaas) 250 ml mengsel op 250 ml water.
Foto: Lelani Lombard Naude
CHILLI RELISH
My maandelikse pot chilli relish. En dit word saam met als geeet!
3 uie
1 rooi ui
3 tamaties
4 groen chillies en ‘n rooie as jy kan kry
Halwe blik tamaties
3 eetlepels balsamic asyn
2 eetlepels worcestersous
1 eetlepel garlic
1 eetlepel botter.
Saute bogenoemde oor matige hitte.
Voeg die volgende by
2 eetlepels suiker
1 teelepel sout
1 pakkie crushed chillies
Prut tot als deur gekook is.
Verpak soos verkies en gebruik soos nodig.
BRON- Elize Strydom
3 kilos tree tomatoes, scooped out of their skins with a teaspoon.
3 large onions, garlic optional.
4 apples, peeled, cored and chunked.
2 tablespoons of grated fresh ginger or tablespoon of dried.
1 teaspoon (5 ml ) each of salt and pepper.
1 tablespoon ( 20 ml) of chilli powder or 6 bell chillies, finally chopped with seed to get the heat.
3 ( approx 750 ml ) cups of brown or white sugar.
3 (750 ml ) cups of cider or white vinegar.
Place and combine all ingredients into large pot or boiler. Slowly bring to the boil stirring occasionally. Once to the boil reduce heat to a gentle simmer. I place a couple of glass marbles ( my Mother taught me this ) into the pot to prevent the mixture catching. After 60 to 90 minutes and after observing the texture of the mixture turn the heat off and let stand. In the meantime prepare and sterilize the glass jars and lids. Decant mixture into jars, let cool then place lids on firmly. Ready to impress within a couple of weeks.
Source: chemfreegarden
Foto: Adam Cloete
LEKKER SOET SOUS
Maak ‘n geroosterde broodjie met hierdie lekker soet sous saam kaas :
Hoe langer hy staan hoe lekkerder
1 blik kondensmelk
1 koppie wit asyn
3 eiergele
2 eetlepels mosterd poeier
Klits al die bestanddele goed saam
Kook oor matige hitte tot ‘n glans
Giet in bottels en laat afkoel
GENIET!
PUMPKIN BBQ SAUCE
250 ml tomato sauce
1 tin tomato paste
1/3 cup pumpkin pumpkin puree
2 tablespoons apple cider vinegar
1 tablespoon molasses
1 tablespoon maple syrup
1 teaspoon ground mustard
1 teaspoon paprika
½ teaspoon hot sauce (use 1 tsp if you like more of a kick)
1 ½ teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Himalayan sea salt
½ teaspoon freshly ground pepper
Optional: 1 teaspoon cayenne
Optional: 1 ½ teaspoon pumpkin spice for more of a pumpkin flavor
Place all ingredients into a large pot (it will splatter slightly, so avoid using a small pot), and mix well to combine.
Bring to a boil then reduce heat and let simmer for 10 minutes.
Transfer to blender and blend until smooth.
Taste and adjust spices to your liking (add more sweetness, spiciness as desired).
By Lexi’s Clean Kitchen
CREAMY PEPPER SAUCE for steak
You’ll never buy packet sauce again… trust me.
60 ml butter
60 ml cake flour
250 ml cream
250 ml beef stock
45 ml freshly ground black pepper (3 tablespoons)
Sea salt
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…
TA-DA! – Eat Your Heart Out
Photo: Martie Fourie Moolman
CHILLI SOUS
5 koppies gekapte chillies
750 ml tamatiesous
750 ml blatjang
5 groot uie, fyn gekap
2 koppies asyn
4 koppies suiker
sout en peper
Braai uie en voeg res van die bestanddele by.
Prut tot effens dikker en bottel.
Bron: Quinette du Toit
BLOUKAAS SOUS
Gebruike: fillet steak(voeg 20ml port by sous), slaaisous, smeer en dip
200ml Bulgaarse of Griekse yoghurt
250ml Cross en Blackwell mayonnaise
65ml Melk
30g Gorgonzola of Brie
5ml Worcestersous
5ml Droë mosterd, soms sit ek Dijon mosterd heel saadjies in vir tekstuur saam fillet
5ml Knoffel, fyn gedruk
Sout en peper na smaak
Metode:
Meng al die bestanddele saam en hou koud in yskas. Kan tot 2 maande hou in lugdigte houer.
Porsies: 10
Deur: Annelien Pienaar
1 bottel All Gold tamatiesous (moet All Gold wees, ander te loperig) 750 ml
1 groot blik Appelkooskonfyt 825g
3 uie groot
1 Green pepper groot
1 Red pepper groot
2 Chilli’s
METODE:
Gooi tamatiesous en konfyt in ‘n groterige pot, verhit oor meduim hitte.
Sny in “food processor” peppers, uie & rissies tot redelik fyn en voeg by konfyt & tamatiesousmengsel as dit gesmelt is.
Kook vir so 15 min oor meduim hitte en bottel in voorbereide bottels
Foto: Ellen Minnie
Nota: Ellen het nie die peppers se pitte verwyder nie, die sousie brand sommer lekker 🙂
Serves 6
Ready in 10 minutes
Easy
Roast pork isn’t complete without
a generous dollop of sweet tangy apple sauce. This recipe is quick and easy, you’ll never want to buy a jar again.
INGREDIENTS
400g Bramley apples
Juice of ½ lemon
1½ tbsp caster sugar
A little butter and salt, to serve
METHOD
01.Peel and dice the apples. Put in
a small pan with the juice of ½ lemon, 2 tbsp water and 1½ tbsp caster
sugar. Heat gently until the apples are really soft, then squash with a
spoon. Add a little butter and salt to serve.
Recipe from Delicious
