VINNIGE EN MAKLIKE PEPERSOUS
1 koppie room of natuurlike jogurt
1 eetlepel bruin souspoeier
1 eetlepel blatjang
1 eetlepel growwe swartpeper
1 teelepel mosterdpoeier

Meng al die bestanddele en mikrogolf dit vir ongeveer 2 tot 3 min. Roer elke 45 sekondes.

Resep: Christo De Beer

OUT OF AFRICA – hot habanero pepper sauce
4 large dark sweet red peppers
8 – 12 yellow or orange habanero peppers
half teaspoon salt
quarter cup vinegar
2 teaspoons brewers yeast
Warm up vinegar ( do not boil), stir in brewers yeast and rest for 10 minutes, remove pips from peppers and habaneros then blend everything until smooth, put in stainless steel pot and bring to boil and keep stiring (must not burn), bring temperature down and simmer for 20 minutes.
Let it cool and liquidize again. ENJOY !!!

This is my personal hot habanero pepper sauce, it is the perfect hot sauce, try it and give me a feedback, you will never buy hot sauce in the supermarket again.
BRON- Eugene Andrew Ferreira

Desiree Bailey: Eugene why do u remove the pips? Any spesific reason
Eugene Andrew Ferreira:  It gives you a smoother sauce and also sweet red pepper pios have a sour taste.
Eugene Andrew Ferreira:  Just a little note… if you want a sweeter hot sauce, cut red peppers in half and place in a warm oven till it becomes soft, it then releases all its sweetness and flavor.

Note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavour dissipate.

Total time: About a day
Prep: 10 minutes
Inactive: up to 24 hours
Cook: 10 minutes

Yield: About two pints
Level: Easy (baie maklik) Ek het gemaak. Moet defnitief staan vir n paar dae voor dit die regte smaak het

1 cup yellow or brown mustard seeds, or a blend of the two
1 1/2 cups dry white wine
1 cup water
1/2 cup white wine vinegar
1/4 cup dry mustard
1 tablespoon onion powder
1 teaspoon salt

Soak the mustard seeds. Combine all ingredients in a quart jar or other sealable nonreactive container. (Baie belangrik. Dit moet n glas houer wees sodat dit nie reageer met asyn en wyn nie) Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.

Prepare the jars and lids. Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.

Blend the mustard. Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.

Cook down the mustard. Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.

Fill and close the jars. Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2 inch of head -space at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.

Seal the jars. Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, then process for 10 minutes.

Remove and cool. Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly onto cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.

Label and store. Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

Die vis (sole) is in meel met fish spice in gerol, toe in pan gebraai met kleinbietjie olie en botter. Die geheim is eintlik die sousie wat bo oor is –

Rooster  amandels in pan – pasop, dit brand maklik. Hou eenkant.
Vir elke porsie vis, kook 1/4 kop witwyn tot met minstens 1/2 verminder het, gooi in aparte bakkie. Smelt 1/4 kop rerige botter en los dit op hitte tot dit lig bruin verkleur (NIE brand). Gooi nou die botter, sout en peper na smaak en gekapte pietersielie/dill en die wyn bymekaar en hou warm. Indien nodig, gooi bietjie suurlemoensap by. Gooi oor vis sodra gaar, strooi amandels oor en bedien.
Petro Borchard

SONDE IN ‘N BEKER-NAGEREG

1-2 porsies
60 ml bruismeel
60 ml suiker
30 ml kakao
knippie sout
1 eier
45 ml melk
45 ml olie
Smeer of spuit ‘n groot koffie beker (400 ml of twee kleiner bekers) goed.
Gooi meel, suiker, kakao en sout daarin.
Meng goed met vurk.
Voeg eier by en meng goed.
Voeg melk en olie by en meng goed.
Sit beker in mikrogolf op 100% krag vir 3 min (of as in die kleiner bekers, een beker op ‘n slag vir so 1min 15sek).
Die koek rys redelik hoog – dis reg so.
Laat staan vir ‘n paar min voordat jy dit uitkeer op ‘n bord.
Bedien met room of roomys.

Floraine Wasserman Venter

Sarahsous vir koppiepoeding:
200 ml versiersuiker
150 ml kakao
20 ml regte botter
30 ml gekookte kondensmelk
250 ml kookwater
Meng alles goed deur tot botter gesmelt is, druk met mes gleufies in poeding, gooi oor na smaak. Strooi gekapte amandels oor. Eie resep, liplekker!

TZATZIKI IDEES

Waarvoor gebruik ñ mens Tzatiki dip? Hoop dit is reg gespel!!

Noreht Theron Viljoen
Tzatziki dip is vir my Baie lekker waar jy hom as n dip gebruik met pita brood op gesny, so deel van n tappas aand.

Lara Maria Botha
Ek gebruik dit ook in ñ wrap ipv mayonnaise.

Amanda Conradie Tzatziki
Ingredients
350g/12oz Greek yoghurt
1 cucumber
2 tbsp lemon juice
2 cloves of garlic, grated finely
dash of extra virgin olive oil
paprika, for sprinkling
Method
1. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.
2. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
3. Perfect for dipping your aubergines in.

Gebruik ook met sosaties, groente, toebroodjies…..heerlik

Elize van der Walt
Lekker groente bord of stokkie brood/koekies
Natashja Botha
Ek eet dit graag saam met lekker hoender sosaties.

Natashja Botha
En gaan goed saam met enige lamsvleis.

Jane Burger Perkins
Sit dit in n pita broodjie met hoender en slaai.

Marisa Olivier
ek love dit !! ekke eet saam frikadelletjies,sosaties,pitas,gebruik dit as ‘n dip vir veggies dis yum!! en dis gesond, moet altyd die beter keuses neem,diabeet
Noeline Schoeman Vermaak
Ek gebruik dit partykeer in sushi ipv mayo

CURRY PASTE
125ml (1/2 cup) white vinegar
80ml (1/3 cup) vegetable oil
2 long fresh red chillies, deseeded, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
1/4 cup ground cumin
1/4 cup ground coriander
1 tbs freshly ground black pepper
1 tbs garam masala
1 tbs black mustard seeds
1 tbs ground turmeric
1 tsp ground cinnamon
In n dikboom pot verhit olie, asyn, chillies, knoffel en gemmer saam tot begin kook Sit plaat af. Meng res van bestandele goed deur en gooi by jou olie, roer goed en skep in jou steriele botteltjie en seel.

Retha Ingel Marais

MICROWAVE APPLESAUCE
What apples make the best applesauce? There are probably as many answers to this question as there are apple lovers. However, the firmer, more tart apples, such as Cortland and Jonathan, make a good combination with lots of flavor. A sweet variety, such as Gala or Jonagold, combined with a tart apple form another good blend. Apples vary greatly in taste and texture. With plenty of apples in the fall, experimenting with different apple varieties can produce an interesting medley of flavors. Other superb varieties for sauce include Braeburn, Granny Smith, Haralson, McIntosh, Newtown Pippin, Wealthy, and Winesap.

Here is a quick and easy basic recipe for applesauce, made especially tasty if you are using fresh-off-the tree apples:
6-8 medium apples, peeled, cored, and cut up
¼ cup water or apple cider
1 tablespoon lemon juice
¼ cup sugar
¼ cup brown sugar
1 teaspoon cinnamon
In 1 ½ quart glass casserole, combine all ingredients. (If making unsweetened applesauce, omit the sugars.) Microwave on high for 4 to 6 minutes, or until apples are tender. Add a little more water if needed. Since some apples are juicier than others, use 2
your creativity and good judgment in determining how thick or thin you want the applesauce.
Do you like applesauce smooth or chunky? For a chunky product, mash apples with a fork or potato masher. For a smoother texture, put cooled mixture through a blender or food processor until you have the desired consistency.
Applesauce complements many other foods. For example, add it to meat loaf and bake it in a squash dish. It makes a wonderful accompaniment to roast pork or pork chops. Use it as a topping on French toast, waffles, or pancakes, especially potato pancakes. Applesauce makes a great tasting dessert served warm on gingerbread. Top ice cream with the sauce and sprinkle on a little nutmeg. Small quantities can be frozen and then whipped in blender for a refreshing slushy. If making large quantities, package the
applesauce in plastic containers or jars and freeze.
An important advantage of applesauce is that it can be used in place of fat in many recipes. This works well in foods such as quick breads, desserts, and some cakes. For example, in a cake mix recipe, substitute an equal amount of applesauce for the oil called
for in the recipe. Then use an equal number of egg whites for the whole eggs stated on the directions. Some recipes require a moderate amount of fat for taste and texture. For those
recipes, start by reducing the fat by 1/3 to 1/2 and substituting applesauce for the remainder of the fat. For instance, in an oatmeal cookie recipe, 1 cup of butter or margarine can be reduced to 2/3 cup and add 1/3 cup of applesauce. Replacing fat with applesauce is not recommended for pie crusts and yeast breads.
3 Apples are packed with fiber, have a low sodium content, can help lower cholesterol and high blood pressure, and are the truly fat-free product of nature. There are many ways to enjoy apples. With a little imagination, you can use versatile applesauce in any number of tempting dishes. Furthermore, it has the added advantage of being a fat substitute in many recipes
Recipe and Apple Tips by Lee Jackson

PITTIGE RISSIE SOUS
1 kg vars rissies
100 gr droë rissies
2 uie
50 gr knoffel
Sout na maak
Braai in 500 ml olie

Voeg 1 liter water en 1 liter asyn by
2 hoog vol eetl droë danja by
2 bottels tamatie sous

Prut vir 30 min
Blits dit met voedsel verwerker en bottel
Nota: Suiker kan by gevoeg word om dit minder te laat byt
Bron:  Madie Janse van Rensburg

1/2 cup salted butter (no substitutions)
1/4 teaspoon salt
1 cup brown sugar (well packed)
2/3 cup heavy whipping cream, unwhipped (35% cream, no less! can use a little more cream)
2 -4 teaspoons vanilla extract (optional)
Directions:

1 In a small saucepan melt butter with salt.
2 Add the brown sugar; whisk until combined and thickened (about 2 minutes).
3 Whisk in the whipping cream, until thoroughly blended (2 more minutes).
4 Mix in vanilla (if using) until combined.
5 NOTE; this sauce will thicken up more when refrigerated.
BRON- Cheap Recipes, Tips, Tricks, and other Stuff