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

Ek en my man is mal oor chillies. Probeer ook die ene: Kap so paar chillies op, vars gekapte knoffel, baie min ui – pers ui lyk so mooi daarby. Vars uitgdrukte suurlemoensap. Voeg als bymekaar in ‘n verseëlde bottel. Ek bêre myne in die yskas. Ons eet nie een aandete daarsonder nie.
Resep: Magteld Janse van Vuuren

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

Snijd de uien in dunne ringen. Snijd de gember en de gemalen gedroogde peper. Fruit de uien, gember en de rode peper aan in de olie in een grote stoof- of braadpan tot de uien zacht en gekarameliseerd zijn.
Schil ondertussen de stoofperen, verwijder de klokhuizen en snijd de peren in kleine stukjes. Doe de peren bij de uien. Voeg ook de rasp van 1 citroen, het flesje sap de suiker, de in stukjes gesneden kaki fruit de kaneelstokjes, de kruidnagels en steranijs en het azijn erbij.
Breng het stoofperenmengsel al roerend aan de kook. Zet het vuur laag en laat het in 45 minuten zachtjes inkoken tot een dikke moes. Blijf regelmatig roeren om aanbranden te voorkomen.
Laat de stoofperenchutney volledig afkoelen en verwijder de kaneelstokjes en kruidnagels. Schep de chutney in de (schone) potten en sluit deze goed af. De chutney is, goed afgesloten en in de koelkast, ongeveer 2 tot 3 weken houdbaar.
Resep en foto: Annet Geelhoed

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

Meng alles saam en garneer met sprietuie. Braai die aartappels in die olie tot gaar en effens bruin. Maak die botter warm op die kole en voeg die knoffel by.
Braai die calamari in die warm olie vir 2 tot 3 minute aan ‘n kant en dien op saam met die sous. Ons het ook ‘n slaaitjie by gehad.
Resep en foto: Gideon Louw

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

In small saucepan whisk together the egg yolks, sugar, lemon juice and zest. Stir over medium heat and cook until the mixture thickens while stirring. Remove from the heat and stir in the butter until dissolved. Set aside to cool. Makes approximately 250 ml. Can be kept in a glass jar in the fridge.

Meringues:
187 ml sugar (I prefer castor sugar as it’s finer and dissolve quicker into the egg whites)
5 ml corn starch
3 large egg whites
5 ml white vinegar
2,5 ml vanilla essence or flavour of choice (I used rose essence)

Preheat oven to 130°C. Line two trays with baking paper or tinfoil. Not necessary to spray. Sift the corn starch over the sugar and stir to mix. In a large glass or stainless steel bowl beat the eggs with balloon whisk until soft peak stage. Please note the bowls and whisk must be absolutely grease free or the eggs won’t whisk up as required. Gradually add the sugar & corn starch mixture while beating until it’s glossy with stiff peaks. Beat in the vinegar and flavour. Spoon onto baking sheets in shapes as desired. You can use a piping bag with nozzle if you want more evenly shaped meringues. As you put it into the oven turn the temperature down to 110°C.
Bake for approximately 1 hour. Allow to cool in the oven then carefully peel off the paper or foil. Makes about 24 meringues, depending on size. To assemble you can whip fresh cream, use fresh berries, cherries, soft fruit like peaches, nectarines or plums, kiwi, pomegranate rubies, whatever is in season. Put a little bit of lemon curd in hollow of meringue if you shaped like a little nest, dollop of cream and top with some fruit. Or sandwich two meringues together with lemon curd. Use a tea strainer to sieve some icing sugar over. The possibilities of how you can serve meringues are endless. Garnish with fresh mint leaves.
Recipe and photo: Elsabie Templeton

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.

Sourdough bread : 110 calories per slice
Red pepper hummus: 20 calories per tbsp
Whole meal : 968 healthy calories. With just one piece of fish : 688 calories

Red pepper hummus recipe:
¾ cup roasted red bell peppers (about 1 lb. peppers, roasted)
3 ½ cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed
¼ cup tahini paste
2 tablespoons extra virgin olive oil
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons crushed fresh garlic (or more to taste)
¾ teaspoon smoked paprika (or more to taste)
¼ teaspoon salt (or more to taste- I usually use about ½ teaspoon)
¼ teaspoon cayenne pepper (or more to taste)
Warm water as needed

You can use jarred roasted red peppers (drained), or make your own.
If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature.
To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.
Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills. Goes great with grilled pita bread, pita chips, crackers or crudites.
Keeps in the fridge in a Tupperware for up to a week.
20 calories per 1 tbsp
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton

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

Braai die ui in die kookolie tot sag. Voeg die sampioene en hul vloeistof, tamatiesous, asyn, suiker, mosterd, sout en peper by en kook dit sowat 5 tot 8 minute oor matige hitte. Gooi die sous oor die tongskyfies. Bak die tong 30 minute lank by 180ºC.
Nota:  Hierdie sous is oorspronklik vir ‘n hoender resep, ons noem dit sommer rooi-hoender, maar dit is heerlik saam met tong.
Resep: Rene Truter Wessels

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