Seafood Dressing for Prawn Cocktail using bottles Anchovies
Anchovy fillets, sliced then mashed with a knife
10 Fillets
1 cup mayonnaise
1T Tabasco
1 T tomato sauce
1 T Worcestershire sauce
black pepper to taste, no salt!!!! Continue reading
SOUSPOEIER BEREMENGSEL
500 g bruismeel
250 g Bisto
1 pak Beesstert soppoeier
1 pak Sampioenroom soppoeier
1 pk Bruinuie soppoeier
1 pak Tamatieroom soppoeier
Meng alles saam en skep in houers en bêre in yskas, gebruik soos nodig, droog of meng met water.
Foto: Tinkie Theron
PAM SE TARTAR SOUS
Hier is n resep vir tuisgemaakte tartar sous. (heerlik)
250 ml mayonnaise
3 medium agurkies gesny
1 knoffelhuisie gekneus ,(opsioneel)
2 jong uie gekap
30 ml (2eetl) vars gekapte pietersielie
15 ml (1 eetl) gekapte soetrissie
5 ml Franse mosterd
10ml ( 2eetl) suurlemoensap
varsgemaalde swartpeper na smaak Continue reading
TUISGEMAAKTE JIMMY SOUS
Hierdie is ‘n tuisgemaakte “Jimmy”s sous”
250 ml tamatiesous
125 ml Worcestersous
30 ml vrugte blatjang
5 ml mosterd poeier
30 ml wit asyn Continue reading
TUISGEMAAKTE TAMATIESOUS
500 g ferm tamaties, geskil en in blokkies gesny
200 g uie, fyngekap
15 ml botter
5 ml bruinsuiker
sout en varsgemaalde swartpeper
vars basiliekruid, geskeur
5 ml suurlemoensap
100 ml room
Verhit botter en olie in swaarboompan. Soteer uie vir 5 minute en voeg tamaties by. Soteer vir 3 mintues. Voeg suiker, sout en peper by. Stel hitte laer en laat prut vir 20 minute. Roer die room en geskeurde basiliekruid by. Bedien met enige van jou geliefde disse
Combine 2 cups juice from blanched loquats with 2 cups sugar. (see Blanching above) Bring to boil, cook over medium heat until syrup spins a 2-inch thread when dropped from a spoon (230 degrees to 234 degrees Farenheit on candy thermometer), about 20 minutes. Continue reading
MONKEY GLAND SAUCE
Fry 5 sliced Onions and 10 cloves crushed Garlic till soft.
Add the following:
2,5 cups water
10 crushed tomatoes
5 cups All Gold Tomato Sauce
2,5 cups worcestershire Sauce
4 cups chutney
5 tablespoons brown sugar
10 tablespoons vinegar
10 teaspoons tobasco
Simmer on medium to low heat for 20 minutes.
Voila Enjoy!!!
RecipeTinus Pretorius
A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.”
Ingredients
40 banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water Continue reading
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