MAKLIKE SAMPIOENSOUS
Braai halwe pakkie sampioene in bietjie olyfolie en maal swartpeper oor.
Gooi 1 houertjie room by en kook so bietjie.
Dan vat ek 1/2 teelepel hot english mustard powder en 1 teelepel maizena en 1 pakkie sampioen soppoeier en meng met 250ml melk.
Gooi in by die sampioene en roer die sous aanhoudend tot dit lekker verdik en gaar is
Naudéa Visser
MEXIKAANSE DISSE
Hoendervlerkies
1 Pakkie Chili Bite Mix
Kook hoendervlerkies vir 5 min in soutwater
Laat effens afkoel en skud in Chili bite mengsel
Diepbraai tot goudbruin
Refried Beans
Blikkie Bone in Tamatiesous
1 ui, fyngekap
Vars tiemie takkie
Lourier blaar
1 rooi brandrissie, pitte verwder en fyn gekap
3 eetlepels Olyfolie
2 teelepels fyn komyn
85 g cheddar gerasper
Verhit olie in swaarboompad en braai 10 min
Voeg komyn by en braai 2 min en roer
Voeg bone, lourierblaar en tiemietakkie by en prut tot dik
Voeg kaas by en roer
Guacamole
2 ryp avos, geskil en fyngemaak
1 tamatie, fyn gekap
2 eetlepels fyn koljanderblare
1 eetlepe grasui, fyn gekap
1/2 brandrissie, pitte verwyder en fyn gekap
Sap van 1/2 suurlemoen
1 teelepel sout
Meng alles saam
Salsa
1 blikkie pitmielies gedreineer
1 rooi soetrissie in klein blokkies
1 huisie knoffel, fyn gesny
1 – 2 fyngekapte gebottelde jalapeno rissie
4 grasuie, fyn gekap
1 eetlepel olyfolie
1 eetlepel fyngekapte koljanderblare
Sout
Meng alles goed saam
Doen alle voorbereidings en bak Enchilladas net voor opdiening, diepbraai hoendervlerkies en braai Quesadillas…
Skep ook suurroom in ‘n bakkie om saam te bedien
Hoop julle geniet dit !!!
ELSA VAN ASTWERPEN KLEINHANS
GREEN PAPAYA CHUTNEY
6 cups green papaya, peeled and cut into 1-inch cubes
2 cups finely chopped onion
1 cup seedless raisins
4 cloves garlic, chopped
6 fresh hot red peppers, seeded and chopped
4 red or green bell peppers, seeded and chopped
¼ cup ginger root, finely grated
½ teaspoon allspice
2 cups tomatoes, peeled and chopped
1 Tablespoon salt
2 cups vinegar
2 ½ cups sugar
Put all ingredients except sugar into a large pan, bring to boil
Lower heat and simmer for 30 minutes
Add sugar and cook uncovered, stirring from time to time until mixture is thick, about 45 minutes
Process and seal in canning jars while still hot
Like all chutneys, this one is a little better if you let it age for a few months before using it. Chutney is generally used as a condiment or a sauce. Mix a bit of it in sour cream or yogurt and you have a good dip to go with your munchies. When you’re down to poverty rations, a bit of chutney with your plain rice turns bland refugee fare into a South Asian delicacy.
Resep geplaas en foto: Wilna Dorfling Ek’t hierdie op die internet gekry ,
contributed by Robin H.
SOSATIESOUS
Rsep en foto: Floraine Wasserman Venter
FOOD LOVERS RECIPES
4 groot gekapte uie, in botter gebraai tot ligbruin
375 ml water
40 ml kerriepoeier
45 ml braaivleisspeserye
250 ml fyn appelkooskonfyt
1 liter bruin asyn
375 ml vrugteblatjang
15 ml sout
75 ml bruinsuiker
75 ml fyn koljander
Voeg water by uie, bring tot kookpunt, meng res van bestandele met asyn en voeg by.
Kook 15 – 20 minute.
Laat afkoel en giet oor vleis.
Marineer vleis vir 48 uur in koelkas
Ryg op stokkies en ENJOY!
Hierdie sous werk vir bees, vark en lam, asook hoender.
HULETTS SWEET CHILLI SAUCE
1 onion, finely chopped
1 garlic cloves, crushed
2 – 3 Jalapeño chillies, deseeded and chopped
5 ml (1 tsp) olive 0il
1 tablespoon tomato paste
85 ml (⅓ cup) vinegar
165 ml (⅔ cup) white sugar
85 ml (⅓ cup) water
10 ml (2 tsp) cornflour
2.5 ml salt
Fry the onion, garlic and chillies in the olive oil until the onion is soft.
Stir in the tomato, vinegar and sugar. Simmer for a few minutes.
Combine the water and cornflour and add, stirring until sauce thickens.
Bottle in clean bottle and enjoy.
Photo and note: Elize Senior Wolvaardt
Baie dankie, ek die “Huletts sweet chilli sauce” bietjie aangepas. En het ‘n heerlike sous gemaak.
Effens van ‘n byt, maar nie te erg nie… lekker geurig, een bottel en ‘n proesel uitgekry. Baie dankie!
TUISGEMAAKTE TABASCO SOUS
150 g rissies
2 liter wit asyn (ordentlike soort)
2 koppies suiker
150 g sout (hoeveelheid is reg so)
100 g geskilde knoffelhuisies, gekneus
Skep al die bestanddele in ‘n glashouer. Laat trek 2 weke.
Verpulp. (Pitte kan uitgehaal word voor jy dit verpulp – dan bietjie minder sterk)
Gebruik oor alles. Oppas, dit kan verslawend wees! Baie lekker.
(Ek het die resep eers halveer, want ek wou eers seker maak dit smaak REG!)
Maar ek belowe julle – DIT SMAAK HISTERIES LEKKER!
Resep: Henriette Janse van Vuuren / Willemien Swart-Windell
Foto 1: Bheula de Jager
Foto 2: Gideon Louw
Ek het 2 x 750 ml bottels wit asyn gebruik.
Cook the peppers, garlic and water in pot over medium heat until tender.
Pulverise with a thunder stick or food processor.
Press through a sieve or strain through cheese cloth – retaining the liquid. (The solids can be used to make a tasty chilli paste for use with Thai dishes).
Add the salt, sugar, horseradish and vinegar and heat over medium heat for five minutes.
Mix the cornflour with half a cup of water and add to the sauce in the pot.
Simmer for five minutes and then blitz to blend using a thunder stick.
Taste the sauce and adjust salt/sugar to your liking if required.
Sterilise glass bottles with boiling water and bottle the sauce.
Allow the sauce to cure for a week or two before using.
Shake well before opening.
VEGETABLE BROTH MIX RECIPE/ ALL-PURPOSE SEASONING
Ingredients:
4 T celery salt
4 T dried parsley flakes
6 t garlic powder
6 t salt
3 t dried rosemary
2 t dried marjoram
2 t dried thyme
1 t pepper
1 t turmeric
1 t ground sage
Directions:
1. Combine all in a small bowl. Store in glass or plastic container with a tight fitting lid. Stir or shake occasionally before use to redistribute ingredients.
2. Use 1 tsp mix plus one cup of water to make 1 cup of broth in a recipe. You may substitute this for chicken broth/bouillon in recipes as well. 1 tsp is the equivalent of 1 bouillon cube.
TOMATO PEPPER SAUCE
My version…after tasting, testing and changing to our taste:
1 box ripe tomatoes, chopped
6 large onions, chopped
4 large green peppers, sliced or chopped
2 large sweet red peppers
COMBINE above with:
± 250 g sugar, or little less, or more… taste till you are satisfied
salt to taste
6 – 7 shakes peri-peri
freshly ground black pepper to taste
about ½ a teaspoon cinnamon, same amount ground cloves (Thus no need for a cheese cloth bag)
Place in a heavy pot, over low heat. Stir until sugar is melted. Cook slowly, stirring now and then, until it thickens.
ADD: 750 ml brown wine vinegar. Cook until very thick. Pour into hot jars.
Seal and store for about 14 days before starting to use.
Serve with cold meats, or as a spread on a pizza base, or as a spread on a slice of bread!
ENJOY!
Retha-Jane Duvenhage Buys
