RISSIEBLATJANG
2 hande chillies (rissies)
2-3 groot tamaties
2 uie
vars knoffel na smaak
2 koppies asyn
1 koppie suiker
1 koppie appelkooskonfyt
2 teelepels kerrie
½ teelepel borrie
sout en peper na smaak
Kook alles saam vir +- uur. Verdik met maizena indien nodig. Bottel warm Continue reading
UNIEKE “SWEET CHILLI” SOUS
750 ml All Gold tamatiesous (moet AG wees, ander te loperig)
700 ml x 1 groot blik appelkooskonfyt
3 uie
1 groen soetrissie
1 rooi soetrissie
2 rissies (sonder pitte – of jou keuse)
Plaas die tamatiesous en konfyt in ‘n groterige pot, verhit oor medium hitte. Sny in “food processor” soetrissies, uie en rissies tot redelik fyn.
Voeg by konfyt en tamatiesousmengsel as dit gesmelt is.
Kook vir so 15 min oor medium hitte en voeg in gesteriliseërde bottels.
Resep geplaas: Kobus Theunissen
Resep gekry vanaf Karen Durant
Foto: Nicolette Papas
STOOFPEREN CHUTNEY
1 eetlepel olie
4 uien
4 cm gemberwortel
3 tl chili poeder (Heb gedroogde en gemalen pepers genomen)
1 kilo stoofperen
1 flesje sap 33 cl
1 citroen
1 kaki fruit
2 eetlepel suiker
4 eetle[el appelazijn
2 kaneelstokjes
6 kruidnagel
1 steranijs
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JOHAN SE DURKY SOUS
3 pakkies x 7 g crushed chilies met voedselverwerker fyner geslaan
20 ml baie fyn gekerfde uie
15 ml fyn knoffel vlokkies
50 ml bruin suiker
7.5 ml sout
5 ml paprika
7.5 ml mielieblom
300 ml water
200 ml wit asyn
2.5 ml olyf olie
Gooi alles saam in pot, roer en bring tot kook sodat suiker oplos. Laat prut vir 10 minute op lae hitte. Laat afkoel en bottel. Geniet dit.
Nota: Dit brand nie is, net pikant. As jy wil hê hy moet brand gooi rooi peper (Cayenne pepper) of Peri Peri by.
Foto: Johan Coetzee
SAMPIOENSOUS
1 ui, fyngekap
1 pakkie sampioene, in skyfies gesny
1 teelepel crushed knoffel
2 eetlepel “cream of mushroom” soppoeier
250 ml melk
Braai die ui tot deurskynend. Gooi die sampioene en knoffel by en braai tot sampioene sag is. Meng die soppoeier met die melk en gooi die melk mengsel by die sampioene. Verlaag hitte en laat prut vir so 10 min. As die mengsel te dik is, gooi nog so bietjie melk by. Bedien op aartappels of gooi oor die steak as ‘n lekker sousie.
Nota: die melk kan vervang word met room, maar ons probeer gesond eet so ek het laevet melk gebruik.
Foto: Juanita Vermeulen
GIDEON SE “CALAMARI” EN SKYFIES
4 aartappels, geskil en in skywe gesny
olie om die skywe te kan diepbraai
Calamari:
3 groot calamari skywe (steaks)
300 g botter
1 eetlepel “crushed” knoffel
Sous:
4 eetlepels mayonnaise
1 teelepel sriratcha sous
1 teelepel sout
½ teelepel swartpeper
1 eetlepel roomkaas
1 eetlepel suurlemoensap
1 eetlepel suiker
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MERINGUES WITH LEMON CURD
Tonight’s dessert platter. Rose flavoured meringues, home-made lemon curd, blueberry chocolate cupcakes with fresh berries & peaches. The 3 eggs whites are used for the meringues and the yolks for the lemon curd. First make the lemon curd so that it can cool down.
Lemon curd:
3 yolks from large to extra large eggs (keep the whites to make the meringues)
125 ml sugar
60 ml fresh lemon juice, plus finely grated zest
60 g butter, cut into pieces
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RED PEPPER HUMMUS SERVED WITH STEAMED ALASKAN COD
Healthy meal for ppl on the run : we were just exhausted from two-way-too-long, work day tonight.
(Medical research now shows that high animal fat diets (keto) lowers one’s risk of cardiovascular disease. Plant fats are good for you but does not have the same cardiovascular effect.)
Steamed Alaskan cod, with freshly squeezed grapefruit juice, served with red pepper hummus, fresh avocado and sourdough bread.
Alaskan cod : 280 calories per filet
560 calories per person
Prepare Instant Pot, add a cup of water, and drizzle the juice of one grapefruit over the fish.
Steam for 15 minutes and use maldon salt to taste.
Juice of one grapefruit
76 calories : 38 calories per person to drizzle before steaming and afterwards.
Maldon salt : 0 calories
Avocado: 150 g per person: 240 calories. Maldon salt and lemon juice (0 calories) per taste.
Continue reading
TAMATIE EN SAMPIOENSOUS VIR BEESTONG
30 ml kookolie
1 groot ui, fyngekap
1 blikkie x 285 g heel sampioene
125 ml tamatiesous
125 ml asyn
30 ml suiker
10 ml aangemaakte mosterd
10 ml sout
1 ml peper Continue reading
BEST EVER ALFREDO SAUCE
30 g Parmesan cheese, grated (good size blokkie, fresh not packaged already grated stuff)
60 g butter (4-5 tablespoons)
150 g cream cheese
150 g fresh cream (150 ml)
Garnish:
fresh chives, parsley, or grated nutmeg
Melt butter in pot to coat bottom.
Add parmesan, cream cheese and cream and stir over lowest heat (DO NOT boil), around 70 degrees only, to melt the cheese. Add herbs.
Pour over fettuccini, steamed veggies, or your favourite dish; garnish and serve.
Recipe: Kiti Citi
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