ELRIZI SE TUISGEMAAKTE TOBASCO SOUS
150 g rissies
2 liter goeie asyn
2 kop. suiker
100 g. geskilde knoffel
150 g sout ( die hoeveelheid is reg!)

METODE
Skep al die bestanddele in n glasbak en laat trek vir 2 weke
Verpulp ( pitte kan uitgehaal word om dit minder sterk te maak)

Foto: Elrizi Theron

CHILLI SAUCE ALA FELICIA

Ingredients –
chillies
Garlic
Braai spices and
cooking oil
Methode –
finely chop up enough chillies to fill a can fruit jar three quaters way add 3 table spoons mixed braai spice and two table spoons crushed garlic, add oil to cover let stand for few minutes fabulouse over slap chippies
Enjoy !!

Recipe:  Felicia Jonker
Photo:  Ronel Muller Thoma

TUISGEMAAKTE VETVRYE MAYONNAISE
375 g vetvrye Bulgaarse joghurt
1 eetlepel Dijon-mosterd
1 teelepel bruinasyn
1 teelepel gemengde kruie
sout en peper na smaak

Meng alles goed saam.
Jy kan dit tot 5 dae in die yskas hou.
Gebruik dit as ‘n doopsous of net as gewonde mayonnaise.
Dit is ideaal vir mense wat gewig wil verloor.
Voeg 1 g versoeter by as jy dit soet wil hê

Resep geplaas deur Hannalie Kitshoff

2x750ml tamatiesous

1grootblik fyn appelkooskonfyt

1of 3 koppies rissies fyn gekap

2 koppies uie fyngekap en bruin gebraai gooi alles in kastrol as dit begin kook stel plaat op 2 en prut vir 20 min en bottel warm (jy kan besluit hoeveel brand daar moet wees en so jou rissies aanpas)  Jy kan ook knoffel bysit

Bron:  Johanna Maria de Swardt

Ingredients:
⅓ Cup chopped fresh Cilantro.
1 Tablespoon lime juice.
1 Tablespoon Tabasco® brand Chipotle sauce.
1 Clove garlic, minced.
¼ Teaspoon salt.
2 Cups chopped fresh tomatoes.
Makes about two cups: Many time I do make these sauce to put over my fish or chicken. Combine all ingredients in a bowl and mix well.
It’s is really nice for the taste buds.
BRON- BILLIONHBN ADVERTISING

BROWN SAUCE
1 cup onions, diced
½ cup carrots, diced
½ cup celery, diced
2 oz clarified butter
2 oz all-purpose flour
6 cups brown stock
¼ cup tomato purée
For Sachet:
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.

Add the Mirepoix (onions, celery, and carrots) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though.

With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.

Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Bron: culinaryarts

Foto:  Wian swart se nota:
Ek het dit so bietjie aangepas, het ‘n halwe koppie rooiwyn bygegooi en so bietjie meer wortels ingesit. Nie die kruie gebruik nie, want die sous het dit klaar ingehad.

CARROT GREEN CHIMICHURRI

Yield: about 1 cup
1 cup finely chopped carrot greens (preferably organic)
2 teaspoons dried oregano
1/4 teaspoon cumin
1 teaspoon ground sweet paprika
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 teaspoon salt
a few grinds of pepper
1/4 cup white wine vinegar
1/4 cup olive oil (a good fruity one)

Wash and dry your carrot greens well.
Roast carrots in a 450 degree oven for 10-15 minutes (or until tender but not mushy).
Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. (tip: taste it with a carrot or a piece of bread rather than by the spoonful)
Serve with roasted carrots (or other veggies), toasted bread, or over grilled fish or meat.
Notes
Store in an air tight container at room temperature. It’ll keep for quite awhile, but will not look as vibrant green after a few days.
If this is too oily or vinegar-heavy for you, dilute it with 1/4-1/2 cup of lukewarm water. Mix well and spoon it onto whatever you’re serving it with, rather than dipping into it.
The original recipe calls for parsley instead of carrot tops, an additional 1/4 cup of olive oil, 1/2 cup water, 1 additional clove of garlic and 1 additional teaspoon of sweet paprika.
Diane Morgan

Vars room

Gerasperde gouda

Varsgemaalde swartpeper

Sout

Varsroom wat stadig tot kookpunt gebring word roer gerasperde gouda daarby in en voeg vars gemaalde swart peper na smaak by. Reduseer tot omenby twee derdes om dit lekker dik te maak.

Johan Van Rensburg

GEBAKTE PIESANGPOEDING MET KARAMELSOUS
90 ml sagte botter
375 ml bruinsuiker
375 ml melk
3 eiers
125 ml koekmeel
5 ml bakpoeier
1 ryp piesang fyn gedruk
5 ml gerasperde lemoenskil
5 ml vanilla geursel
versiersuiker vir bo-op sif indien verkies
Voorverhit die oond tot 180ºC. Spuit ‘n oondvaste bak met die inhoudsmaat van 1,25 liter.
Meng al die bestandele saam in ‘n elektriese menger of met ‘n hand klitser tot lekker glad.
Skep in die bak en bak vir 40 – 60 min tot goud bruin en gaar.
Sif bietjie versiersuiker oor en bedien met hierdie heerlike sous.

BRANDEWYNKARAMELSOUS
Hierdie sous hou baie lank in die yskas en is heerlik saam met roomys of vrugtekoek of enige ander nagereg. Iets lekker om byderhand te he.
250 ml suiker
125 ml botter of margarine
15 ml water
knippie sout
250 ml melk
2 eetlepel brandewyn
2 teelepel mielieblom (of meer indien dikker verkies)

Verhit die suiker, margarine en water in ‘n kastrol oor matige hitte en roer aanhoudend tot die mengsel ligbruin is, pasop dit brand maklik. Haal die kastrol van die stoof af en roer die melk by en kook die sous tot klontjies opgelos is. Voeg mielieblom aangemaak met bietjie melk, by en kook vir paar minute. Voeg sout by en dan die brandewyn. Roer goed. Kan koud of warm bedien word.
Indien verkies kan die brandewyn uitgelaat word vir gewone karamel sous

Foto: Rina Kleinhans
2de foto:  Adri Redlinghys

PEPPADEWSOUS

750 ml suiker
400 ml druiwe asyn
60 ml mielieblom
500 ml water
2 groot uie fyn gekap
6 vars huisies knoffel, fyn
3 cm vars gemmer fyn
4 granny smith appels fyn
500 ml x 5 bell-peppadews fyn
10 ml sout

Bring suiker, asyn, water en sout tot kookpunt in kastrol, kook 10 minute vinnig.
Voeg ui, knoffel, gemmer, appel en peppadews in kokende stroop.
Kook 15 minute vinnig, roer gereeld met houtlepel.
Meng mielieblom in klein bietjie
koue water en voeg by. Kook stadig vir nog 10 minute. Bottel warm. Enjoy!

Floraine Wasserman Venter.

Variasie
Jozua de la Harpe
as jy more weer maak bak jy die pepadews uie, gemmer, green en red peppers, appel, knoffel en ander in die oond met bietjie olyfolie, daarna voedselverweker toe. Voeg nou druiweasyn suiker en ander by. Los net die water of baie min. Gooi bietjie sout, koriander, mosterdsaad en komyn ook by. Nou bottel jy dit. Smaak totaal anders. Jy sal verbaas wees.