BASILIEKRUID PESTO
1 liter vars basiliekruid, taamlik styf ingedruk
2-3 knoffelhuisies
Sout na smaak
25 g dennepitte
25 g of meer gerasperde parmesaankaas
100 ml olyfolie
Category Archives: Souse / Sauces
GEDROOGTE APPELKOOSBLATJANG
Posted on
by
Posted in Inlê vrugte / Bottled Fruit, Inmaak & Inlê/Canning, Souse / Sauces
Leave a comment
Posted in Inlê vrugte / Bottled Fruit, Inmaak & Inlê/Canning, Souse / Sauces
Leave a comment
GEDROOGTE APPELKOOSBLATJANG
250 g gedroogde appelkose, rof gekap
1 handvol ontpitte rosyne
½ ui, fyn gekap
125 ml bruinsuiker
1 teelepel sout
1 teelepel gemaalde gemmer
½ teelepelgemaalde koljander
1 teelepel rooipeper
¼ koppie asyn Continue reading
SAUERKRAUT SAUCE
INGREDIENTS
1 bottle chilli sauce
1 bottel water
1 cup sauerkraut
1 tin cranberry sauce Continue reading
1 bottle chilli sauce
1 bottel water
1 cup sauerkraut
1 tin cranberry sauce Continue reading
SOUS VIR SLAKKE OF MOSSELS
SOUS VIR SLAKKE OF MOSSELS
1 ui gekap
1 bakkie vars sampioene
vars knoffel na smaak
1 pakkie paste sous (kaas knoffel en sampioene
1 pakkie (garlic and herb patato bake)
gerasperde cheddar kaas
250 ml room
250 ml water
250 ml melk
peper en aromat Continue reading
LEMOENSOUS
LEMOENSOUS
250 ml (1 koppie) suiker
125 ml (½ koppie) lemoensap
50 ml (4 eetlepels) botter
5 ml (1 teelepel) lemoenskil
15 ml (3 teelepels) Van der Hum of suurlemoensap Continue reading
OW-OW BRAND SOUS
RISSIESOUS MET GEMMER
RISSIESOUS MET GEMMER
500 g brandrissies gedroog
8-10 huisies knoffel
2 stukke gemmer
Kap dit fyn in ‘n masjien tot amper “liquidize”
Roer die volgende by:
1 eetlepel sout
2 koppies asyn
Verhit in ‘n groot pot:
2 koppies olie tot kookpunt
Skep die boonste mengsel groot lepels gewys in die warm olie, roer met draad spaan of groot lepel. Wees versigtig vir warm olie. Hou in olie net so 2-5 min, passop dat dit nie brand nie, skep alles in bottel en bere.
Zelda
MUSHROOM SHERRY SAUCE
1 punnet of white button mushrooms, sliced
125 ml fullcream milk
125 ml cream
2 ml Ina Paarman garlic and chilli seasoning
Aromat
Freshly ground black pepper
50 ml Old Brown sherry or port
5 ml cornflour (Maizena) mixed with a little bit of cold milk until smooth Continue reading
125 ml fullcream milk
125 ml cream
2 ml Ina Paarman garlic and chilli seasoning
Aromat
Freshly ground black pepper
50 ml Old Brown sherry or port
5 ml cornflour (Maizena) mixed with a little bit of cold milk until smooth Continue reading
SAMPIOEN EN ROQUEFORTSOUS
KERRIESOUS
KERRIESOUS
Resep en foto: Heiner Lange
FOOD LOVERS RECIPES
3 medium uie, in skywe gesny
12.5 ml botter
500 ml kookwater
20 ml koekmeel
20 ml kerriepoeier
5 ml mosterd
3 ml borrie
sout en peper na smaak
125 ml asyn
125 ml water
37,5 ml heuning Continue reading