“MONKEYGLAND” SOUS
Resep: Christo Houghten
BASILIEKRUID PESTO
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
Stroop die basiliekruid van die stingels of, skil die knoffelhuisies, strooi sout oor en kneus dit. Versap die basiliekruid, knoffel, dennepitte, kaas, sout en bietjie van die olie in ‘n voedselverwerker tot ‘n dik pasta. Verwerk die res van die olie bietjiegewys by die pasta. Skep die mengsel in ‘n houer wat dig seel en bewaar dit tot ‘n maand in die koelkas.
VARIASIE
Vervang die dennepitte met neute
Vervang die basieliekruid met pietersielie of gebruik om die helfte.
Nota: doop die basil in kook water 8-10 sekondes en dadelik terug in yswater, dan bly dit pragtig groen en kan jy maar jou pesto maak daarmee.
GEDROOGTE APPELKOOSBLATJANG
GEDROOGTE APPELKOOSBLATJANG
RESEP: Lynette Knoetzen
FOOD LOVERS RECIPES
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
Braai die ui in ‘n bietjie olie tot deurskynened.
Voeg die speserye by en braai vir ‘n paar minute.
Voeg die res van die bestanddele by en prut totdat die appelkose sag is.
Bedien met die vetkoek en bobotiemaalvleis of skep in gesteriliseerde flesse.
SAUERKRAUT SAUCE
INGREDIENTS
1 bottle chilli sauce
1 bottel water
1 cup sauerkraut
1 tin cranberry sauce
1 cup brown sugar
Simmer together for about 5 – 8 min and use as sauce over meat
Hulle gee die resep saam met frikadelle maar ek is seker mens kan dit as sous saam met vark gebruik
1 bottle chilli sauce
1 bottel water
1 cup sauerkraut
1 tin cranberry sauce
1 cup brown sugar
Simmer together for about 5 – 8 min and use as sauce over meat
Hulle gee die resep saam met frikadelle maar ek is seker mens kan dit as sous saam met vark gebruik
Sonja Young
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
Braai uie, knoffel en gesnyde sampioene in botter, meng room, melk, water met pakkies souse.
Voeg by sampioene, voeg slakke en kaas by, prut stadig vir 10 min. As sous te dik is, vedun met melk. Kan ook vir mossels gebruik word.
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
Bring suiker en lemoensap tot kookpunt.
Roer botter, lemoenskil en suurlemoensap by.
Dien warm lemoensous oor warm toegedraaide pannekoek of plaatkoekies!!
OW-OW BRAND SOUS
Blits al die vrugte, groente in ‘n voedselverwerker tot mooi fyn of anders sny alles in stukkies.
Meng by al die ander bestanddele en prut vir ongeveer 2-3 uur. Roer so nou en dan.
Ek het nie veel bekommer oor al die bestanddele nie, het sommer ‘n paar ryp perskes ook bygesit, en ‘n bietjie meer bruinsuiker en asyn, dit hang seker af of jy ‘n dunner of amper ‘chutney’-tipe konsistensie soek. Die reseppie is baie aanpasbaar.
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
Increase the heat to maximum and add the sliced mushrooms. Fry for a few minutes. Add the milk, cream, seasonings and sherry. It is very important to scrape the bottom of the casserole with a spatula or egg lifter with a straight edge. All the flavour now sits at the bottom of the pot and you need to incorporate it into your sauce.
Cook the sauce for about two minutes; add the Maizena mixture and stir all the time. It will thicken slightly. Remove from the stove.
If you prefer more sauce, simply double up the above sauce recipe.
Serving:
Serve the sauce separately in a gravy boat, or,
Place the fillet slices in a serving dish and pour the sauce over. Just take note of which slices are medium done, etc.
Serve with oven roasted potato wedges and vegetables.
Savoury rice or even mash is delicious with this dish.
Learn to Cook with Louise
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
Increase the heat to maximum and add the sliced mushrooms. Fry for a few minutes. Add the milk, cream, seasonings and sherry. It is very important to scrape the bottom of the casserole with a spatula or egg lifter with a straight edge. All the flavour now sits at the bottom of the pot and you need to incorporate it into your sauce.
Cook the sauce for about two minutes; add the Maizena mixture and stir all the time. It will thicken slightly. Remove from the stove.
If you prefer more sauce, simply double up the above sauce recipe.
Serving:
Serve the sauce separately in a gravy boat, or,
Place the fillet slices in a serving dish and pour the sauce over. Just take note of which slices are medium done, etc.
Serve with oven roasted potato wedges and vegetables.
Savoury rice or even mash is delicious with this dish.
Learn to Cook with Louise
(my eie resep) Louise Groenewald
SAMPIOEN EN ROQUEFORTSOUS
Resep en foto: Brineel Du Toit