TAMATIE RELISH
1 kg ryp tamaties – ontvel en opgekap in twister/verwerker
1 kg uie – geskil en fyn opgekap
1 groot groen soetrissie, opgekap (opsioneel)
1 groot bottel All Gold tamatiesous
2 bottels Mrs Ball’s blatjang (Original)
1 bottel Steers mostertsous
2 koppies suiker
sout en peper na smaak

Braai  uie mooi goudbruin in bietjie kookolie. Voeg tamaties by en kook tot gaar. Voeg ander bestanddele by en roer baie goed om te keer dat dit nie aanbrand nie. Bottel dit warm. Hierdie sous kan as pastasous, “hotdog”-sous en hamburgersous gebruik word. NB. Ek gebruik altyd die duurder souse, want die goedkoper en “no-name” weergawes, gee net nie die geurige smaak nie.
Resep: Maritha Steyn

This is the definitive guide to making lamb stock, a strongly flavoured stock, useful for all sorts of lamb dishes.
Ingredients

2kg lamb bones (leg, shoulder or ribs; 10cm – 15cm in length)
350g onion (3)
200g carrot (4)
180g tomato (2)
3 unpeeled cloves of garlic
1 bay leaf
1 small bunch of parsely
2 sprig of thyme
1 sprig of rosemary
2 tablespoons of olive oil
5 litres of water

Preparation Time: 10 minutes (+ 1 hour roasting)
Cooking Time: 4 hours
Method

Preheat the oven to 200°c and prepare the ingredients.
the ingredients
Put the lamb bones in a roasting tin, the onion and carrot into another roasting tin and roast them both in the oven for 1 hour.
After roasting, put all the ingredients into a large pot, putting the bones in last.
Add the water to the pot and bring it to the boil.
When it starts to boil, turn it down to a low heat and, using a ladle, remove the foamy fat that floats to the surface
Simmer gently for 4 hours, periodically skimming off any fat that floats to the surface.
Using a fine sieve, strain the liquid into a bowl, discarding all the bones, vegetables and herbs.
Allow the stock to cool naturally and use as required.
Really nice recipes.

INGREDIENTS
3T Butter ghee (Clarified butter)
1T Maziena
1 1/2 cups milk
1 punnet mushrooms
2 cups cheese (gouda /mozarella mix)
salt
aromat
fine black pepper
crushed black pepper
METHOD

Braize sliced mushrooms in some butter with fine
black pepper and set aside.
Place ghee (Clarified butter) in saucepan and allow to simmer until
liquid form…
Add Maziena and braize for a few minutes.
Mix spices and milk in a seperate jug and add to
braized maziena.
once sauce begins to thicken, add braized
mushrooms and allow to cook together.
LAstly add cheese and mix well.
The sauce will become very thick at this point,
but let it melt nicely.
Recipe: Sameera Ebrahim

ROSYNESOUS VIR VARKVLEIS
60 ml margarine
15 ml koekmeel
250 ml kookwater
10 ml vars suurlemoensap
60 ml rosyne
sout en peper
5-10 ml Franse mosterd met heel mosterdsaad of engelse mosterd
10 ml suiker
Smelt 15 ml van die margarine, voeg meel by en braai 1 min oor matige hitte. Verwyder van die hitte, voeg kookwater by en klop met draadklopper tot glad. Plaas terug op matige hitte en klop die res van die margarine geleidelik by. Verwyder van hitte en roer suurlemoensap en rosyne by. Plaas terug op lae hitte, geur met sout, peper, mosterd en suiker en prut vir 1-2 min.

APPELKOOSSOUS OM BY TONG TE BEDIEN
½ koppie bruinsuiker
1 groot blik ingemaakte appelkose
½ koppie asyn
2 teelepels mostert
½ teelepel sout
1 eetlepel meelblom
1/3 koppie sultanas

Versap alles behalwe sultanas en meelblom. Plaas in kastrol gooi sultanas by en verdik met meelblom.
Kook vir ‘n rukkie tot dik. Bedien saam met tong. Na jou smaak!
Rina Kleinhans

FESTIVE FRUIT SAUCE
60 ml (4 tablespoons) raisins
60 ml (4 tablespoons) sultanas
125 ml glacé pineapple
125 ml glacé figs
60 ml glacé cherries
60 ml (4 tablespoons) brandy
60 ml (4 tablespoons) Van der Hum
Juice of 2 oranges (roughly 150 ml)
45 ml (3 tablespoons) Huletts White Sugar
185 ml (¾ cup) water

Finely chop all the fruit. Combine the fruit, orange juice, sugar and water in a saucepan and bring to the boil. Simmer until thick and syrupy, then remove from the heat. Add the brandy and Van der Hum.

SERVING SUGGESTIONS: Serve hot or cold with ice cream.

Recipe posted by Lorraine Weitz Brand

MONKEY GLAND SOUS MET SOETWYN
Meng die volgense bestandele saam in kastrol:
375 ml vrugteblatjang
125 ml worcestersous
60 ml soetwyn
2 eetlepels suiker
125 ml tamatiesous
knippie sout
¼ teelepel fyn gekapte knoffel [opsioneel]
Kook stadig, terwyl roer, 5 minute.
Geniet saam met steak en braaivleis.
Resep:  radio namakwaland

BLUE CHEESE SAUCE
blue cheese,
garlic,
dry white wine,
dash of cayenne pepper or chilli flakes.
Heat gently together until cheese has melted, then add pan juices (if you’re braaing you won’t have any) or butter.

SOURCE: Anne Mortleman Chambers