Category Archives: Soute, Smere, Botters / Butters, Savories, Patees

THAI GROEN KERRIEPASTA
3 groen soetrissies ontpit en gesny
3 salotte of klein ui
3 knoffelhuisies gehalveer
¼ koppie vars koljanderblare gekap
2 stokkies suurlemoengras gekneus en gekap
150 ml olie
2 eetlepels water
½ teelepel shrimp pasta (Onthou dit ruik nie lekker nie te koop by
chinese koswinkels, of WW) Continue reading→

THAI ROOI KERRIEPASTA
4 salotte of klein ui gekap
4 knoffeltoontjies
2 stingels suurlemoengras gekneus en gekap
4 koljanderwortel gekap
2 rooi rissies
1 teelepel droë galangal poeier ( Kan 2 teelepels vars gerasperde gemmer gebruik)
1 teelepel gerasperde lemmetjieskil
1 teelepel shrimp pasta (Dit is ‘n belangrike bestanddeel, dit ruik nie lekker nie maar is ‘n moet. Kan dit by chinese kos winkels kry of WW. Dit hou lank in die yskas) Continue reading→

HUMMUS BI TAHINI
Hummus is great served with pita chips, vegetables, or crostada. Make a wrap sandwich by spreading hummus on thin pita bread, adding veggies like cucumber, bell peppers, and carrots, then roll it up.
2-4 tablesppons lemon juice
½ cup plain yogurt
2 tablespoons high quality olive oil, plus 1-2 tablespoons for garnish
1 small clove garlic, minced
½ cup tahini (stir before using)
1 lb. chickpeas (from a 16 oz. can, or from dried, then cooked, chickpeas)
2 teaspoon salt
½ teaspoon paprika Continue reading→