DRUIWE CHUTNEY (BLATJANG)
3 kg vrugte
1 – 2 kg uie, gekap
4 ½ koppies suiker
3 koppies wit asyn
2 eetlepels kerrie
2 eetlepels borrie
1 eetlepel sout
5 eetlepels maizena

Kook vrugte, uie, asyn en suiker vir 20 min. Voeg speserye by en kook weer 20 min. Maak Maizena met bietjie water aan en voeg by, kook 5 min en bottel.
RESEP: Debbie Willemse
Foto:  Annelise Engelbrecht en  Marelize Van Wyk

Creamy blue cheese and mushroom sauce.

Fry 1 onion till transparent, then add sliced mushrooms and fry till soft.
Add 1 holder mascarpone cream cheese 150g blue cheese crumbled, 2 Tablespoons mayo 1 tot sherry.
Add half of white onion soup to about 125ml milk add to sauce and simmer till thickened.
If to thin to your liking add more soup powder to your liking.
Or more milk if to thick.
This sauce is also divine over boiled baby potatoes.
I use this as a sauce for steak as well.
Enjoy
Recipe and photo: Ingrid Mouton
Posted: Amanda Conradie

WENKE VIR BRUINSOUS
FOOD LOVERS RECIPES
Pieter Coetzee – Hoe maak jy jou gunsteling bruinsous vir jou famile?

Koos van der Merwe – Ek vat Boerewors en maak dit gaar in n braaipan met water. As die wors bruin gebraai is haal dit uit. Voeg nou n koppie water by die pan saam met die bruin gebraaide sous van die wors en laat stadig kook. Voeg bruin uie sous poeier in en roer goed. Maak die sous redelik duk afhangende waarvoor ek dit gaan gebruik maar daai gebraaide wors se smaak, maak n groot verskil aan die sous.

Adri van Staden – Ek kook ‘n bietjie maalvleis totdat dit gaar is en verdik dan die sous met Bisto of bruinuie soppoeier.

Mona Bekker – 2 eetlepels bisto, 2 eetlepels tamatiesous, 2 eetlepels blatjang, en bietjie lou water en roer totdat dik dikker word

FOTO GELEEN BY RSG

Ingredients
50 grams yellow Mustard seeds
50 grams brown Mustard seeds
~120 milliliter White Wine vinegar
1-2 Tablespoons Water
Juice of ½ Lemon
½ Teaspoon Salt
pinch Pepper
½ flat Teaspoon Turmeric Powder
6 Tablespoon Sunflower Oil
Instructions
Add to a bowl your yellow and brown Mustard seeds and cover them with 80 milliliter of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that’s alright. We want the seeds to get a bit soft.
Next we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don’t crack that easily but with the pounding they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.
In a bowl with the smashed mustard seeds add the remaining 40 milliliter vinegar, lemon juice, salt, pepper and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the Oil on top and close the lid.
You will need to let it stand for minimum 4 weeks before you can use it. That is because it kind of ferments a bit or let’s say the flavors “get used to each other” and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!
Bron: Marsalaherb

TUISGEMAAKTE CHAKALAKA
1,5 kg tamaties, geskil en fyngekap met Twista
5 groot uie, fyngekap
2 groot groen soetrissies, ontpit en repies gesny – omtrent 2 cm lank
1 koppie witasyn
2 koppie wortels gekook – ek maak ringetjies want dit lyk mooi maar grof gerasper kan ook werk
1 teelepel sout
1 teelepel peper
2 hoogvol teelepsl kerriepoeier of meer indien van baie sterk hou
2 koppie suiker
2 hoogvol eetlepel maizena

Braai uie en groen soetrissie in bietjie olie.
Voeg asyn by en sit deksel op en kook verder tot heeltemal sag.
Voeg tamaties by en kook deur.
Voeg die res van die bestanddele by, behalwe Maizena, en kook deur.
Voeg laaste maizena aangemaak met bietjie water by en roer deur. Kook paar minute tot maizena gaar is.
Bottel warm.

2 geelperskes
1 eetlepel wit wynasyn
2 eetlepels suiker2 teelepels kerriepoeier
1/2 koppie water
knippie sout

Skil en sny die perskes in klein stukkies.  Plaas dit saam met al die ander bestanddele in ‘n kastrol en kook tot die perskes pap is.  Hou dop en gooi bietjie water by as dit te droog raak.  Indien dit aan die einde te waterig is, kan klein bietjie mielieblom bygevoeg word om die sous te verdik.  Gooi oor hardgekookte eiers in ‘n opskepbak en laat afkoel.  ‘n Ui kan in ringe gesny word en saam met die perskes gekook word.
Adam Cloete

BEETROOT BURGER
I made this Beetroot relish for my homemade burgers. It’s absolutely yummy!
250 g beetroot cooked, peeled and chopped into small pieces
1 large onion
1 teaspoon ground coriander
40 ml balsamic vinegar
40 g sugar

Peel and chop the onion and sauté until transparent and soft – ±10 min.
Add the coriander and cook for another 5 min. Then add the balsamic vinegar sugar and cook for another 5 min. Then add the chopped beetroot and cook for another 10-15 min until the sauce has reduced.
Season with salt and pepper. Allow to cool in fridge before building your burger. Don’t add any other sauces besides the relish to the burger.
Optional: crumble feta cheese over the relish.

Recipe and photos: Sandy Fernandes Nouwens

250ml Castor Sugar
3 Eggs
100ml White Vinegar
50ml Mustard Powder, sifted
Salt to taste
Put all ingredients (in order) into a bowl
Beat with a mixer untill smooth
Heat water in doubble boiler
Stir sauce until thick
As bubbles starg disappearing, sauce is at itsright thickness.
Bottle & keep in fridge.
Bron:  Diane Rhoode Hancox

jong ek het nie ‘n resep nie, ek vat net alles uit die tuin, tamaties, het so baie gehad, sommer baie, onvel dit, sny dit in stukke,paprikas/rissies, genoeg uie, grof, stingel seldery, wortels, en ‘n paar huisie knoffel , kook tot gaar, dan het ek dit met die staafmenger fyn gemaak.

Daar moet nog suiker by vir die suur van die tamaties, jy kan dan ook nog tamatie pasta by doen vir die kleur, ek gooi eers die kruie in as ek dit gaan gebruik, ek het ‘n klomp in gevries en die in die bottels het ek geweck, anders hou dit nie, omdat daar nie asyn in kom nie, 20 min weck dan is dit goed, die doppe moet natuurlik lug dig afsluit. As jy weck los dan so 2 cm oop van bo af, nie vol maak nie….3/4 water in jou pot en dan bring jy dit aan die kook, maar hou dit teen kook aan, vir 20 min, jy mag dit uit haal of net so laat afkoel. As jy stapel, dan moet jy dit uit haal!

Foto en resep van Pearl Van Der Walt

PREGO SAUCE WITH MSG
1 14 oz can tomato paste
2 14 oz can tomato sauce
1-1/2 teaspoon salt
1/4 cup sugar
1 tablespoon MSG
1/2 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon died marjoram
1/2 teaspoon dried oregano
1/2 teaspoon ground thyme

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.
Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered
Recipe posted by Ellin de Bruyn
Photo:  Elsabie Templeton