PORTUGUESE SPICE BLEND
5 tablespoons paprika
1 teaspoon pepper
1 teaspoon parsley
1 teaspoon chili powder
1 teaspoon cumin
1⁄2 teaspoon oregano
1 teaspoon lemon zest
1 teaspoon cinnamon
1⁄8 teaspoon ginger
1⁄8 teaspoon clove
1⁄8 teaspoon allspice
1⁄8 teaspoon nutmeg
1⁄4 bay leaf
Directions
Grind paprika, pepper, parsley, chili powder, cumin, oregano, lemon zest, cinnamon, ginger, cloves, allspice, nutmeg and bay leaf together.

ANSI SE TUISGEMAAKTE TOEBROODJIESMEER
6 wortels geskraap
2 groen soetrissies
1 engelse komkommer
1 rooi soetrissie
3 uie skoongemaak
750 ml wit asyn
750 mayonnaise
12,5 ml suiker
sout en peper

Kap al die groente baie fyn en plaas dit in ‘n vlekvrye staalbak. Giet asyn oor groente en laat oornag staan. Dreineer groente goed en druk dit droog. Voeg die mayonnaise, suiker en sout en peper na smaak by die groentemengsel en meng dit goed. Skep in droë, gesteriliseerde flesse en verseël dadelik. Bêre in yskas.
Bron:  Familie van Ansi Fourie Pypers Fourie
1ste foto:  Leandri Lee Greeff
2nd Foto en resep: Chanel Richardson
Sandwich spread I made this morning. One can really play with this recipe most important part i feel is make sure the veg has enough vinegar. That green bottle when I bought it cost me R20 for all 6 bottles it cost me roughly R50

Dewald Muller
Ek het bruin suiker instede van wit, 1 eetlepel knoffel, 1 eetlepel mosterd en 3 eetlepels Olyf olie bygesit

Driena Pienaar  – Ek sit ‘n geel greenpepper en groen boontjies ook by myne,en dan kook ek my groente vir so 10 minute in die asyn, en laat dit dan oornag so in die asyn le, en ek gebruik vir myne Nola se Ultra Creamy Mayonaise, dit is baie lekker so

GARAM MASALA
½ cup whole elachi pods (Cardomom)
6 tablespoons cloves
8 finger length cinnamon sticks
3 tablespoons whole jeera seeds
3 ½ tablespoons whole dhunia seeds
Roast them separately in a pan. Leave to cool and grind in a coffee/masala grinder until fine. Store in an airtight container.
I always make my own gharum masala as the store bought version is not the same and is loaded with other things like leaves, grit, bark etc… all ground together.
Nothing beats the taste of the home made version….

Posted by: Peggy Devine

DRY RUB FOR CHICKEN OR TURKEY
YIELD  3/4 cup (approx)
1⁄4 cup brown sugar, packed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1⁄2 teaspoon cayenne pepper (can use more)
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

Mix all spice ingredients together.
Rub onto chicken (use as much of the rub as desired, use lots or use a little.
Cover the chicken then place in the refrigerator for 6-24 hours.
Grill as desired.
PHOTO: Rita

BRAAI SOUT MENGSEL
Hierdie is my braai mengsel wat ek maak:
Sout & peper,
fyn koljander en
six gun van Crown National.
Ek werk gewoonlik met die oog en soos op die foto is die verhouding.
Die sout&peper in die foto is omtrent 450g, dieselfde hoeveelheid six gun. Koljander omtrent die helfde van die ander twee. Ek sal dit volgende keer afmeet en opsit. Werk mooi saam met enige vleis.
BRON – Eduan Joubert

TANDOORI MASALA HOMEMADE MIX

This is the tandoori masala I use for a wide variety of purposes, including marinating, and making my famous butter chicken and butter paneer, my tandoori chicken and my tandoori prawns. I have trialled many different versions of this versatile spice mix, before finally being satisfied with this one. So, in that sense, it’s very much adaptable to your own tastes. Mine is also not as spicy as some of the store bought ones, but still needs to be treated with a little spice caution.
There are probably three big differences between my version, and the ones you can get in stores. First, I don’t add salt to the mix. You can add it, if you prefer, but I like to taste the marinades before using salt, so I can get a better sense of the spiciness.

Second, I don’t use citric acid. I prefer adding fresh lime or lemon juice to my tandoori marinades anyway, so its moot here.

And finally, the third difference is that I don’t use any artifical colouring. I don’t see the need for my tandooris to be that bright, artificial red that you get in restaurants. The taste of the spice mix is almost exactly the same, and the dark red colour in mine comes from a liberal (and cheeky) use of mild, unsmoked paprika, that adds the beautiful colour but not the heat.

Simple, delicately spiced and versatile… the perfect pantry ingredient.

Recipe:
½ cup mild long red Kashmiri chillies
¼ cup whole coriander seeds
1 tbsp whole cumin seeds
½ tbsp whole black pepper
½ tbsp whole cloves
½ tbsp whole cardamom pods (add 1 pod of black cardamom, if you wish)
1 tsp whole fenugreek seeds
3, 2 inch sticks of cinnamon or cassia bark
1 tsp dried ground ginger
1 tsp dried ground garlic
½ tsp grated nutmeg
½ tsp ground turmeric
3 – 4 tbsp paprika (or enough to achieve your desired colour)

Method:

Toss together the first eight ingredients, one by one, in a hot, heavy pan, for between 30 seconds – 1 minute, until each of the spices smell heavenly. Remove to a bowl and let cool completely.

Transfer to a powerful blender, and add the remaining ground spices.

Blend to a smooth powder. Transfer to a clean, fairly airtight spice jar, and store in a cool dark place.

This recipe makes around 1 cup of tandoori masala

Posted by Elize Grobbelaar

SUZETTE SE KAASSMEER

1.5 kg bergkaas
1 liter volroom Clover longlife melk
Sny kaas blokkies, kook melk,  draai plaat op 1 en voeg kaas by.   Roer aanhoudend tot al die kaas heeltemal gesmelt is.   Gooi in bottels en bere in yskas sodra afgekoel.
Bron:  Suzette De Beer Souwitzsky

NOG ‘N VARIASIE
Martie Willemse
1 kg bergkaas, gerasper
1500 g margarien
1 blik ideal melk
fyn biltongpoeier, opsioneel
Gooi melk in pot, smelt botter stadig. Gooi kaas bietjie vir biejie in, roer aanhoudend tot alles kaas in het en alle kaas gesmelt is, gooi biltongpoeier by, en bottel gou warm. Dit stol vinnig.

OLD BAY SEASONING MIX
1 Tbsp. ground bay leaves (fine powder)
2 Tbsp. celery salt
1 Tbsp. paprika
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/8 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. Hot paprika
1/4 tsp. Cayenne Pepper
1/4 tsp. ground mace
1/4 tsp. ground cardamom
How to make it
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood, chicken or french fries. Makes about 1/4 cup

Recipe: Elize Grobbelaar

TUISGEMAAKTE GEROOKTE PAPRIKA
Ek vat die Biltong sakkies Die wat jy biltong in verpak met die baie gaatjies in.Dan gooi ek daar n baie dun lagie in die sakkie.Plaas dit in my roker vir so 2 uur.Jy moet net gereeld die sakkies skud..JY MOET NET SORG DAT DIT KOUE ROOK IS. Terwyl jy dit nou gaan doen Vat sommer kaas ook Smeer dit met n dun lagie Olyf olie Gemaalde peper en paprika En sit dit ook in die roker.As jy dit gedoen het kom vertel my wat jy bevind Ek gebruik eike hout skaafsels

Idee: Johan Du Preez Snr

TUISGEMAAKTE SANDWICH SPREAD
1 bakkie roomkaas
1 eetl. suurlemoensap
3/4 kop gerasperde wortels
1/4 kop seldery fyn gekap
1/4 kop engelse komkommer fyn gekap
1/4 kop piekel komkommer fyn gekap
1/4 kop soet groenrissies fyn gekap
1/4 kop soet rooirissie fyn gekap
1/4 kop ui -baie fyn gekap gekap
2 eetl mayonnaise
knypie rooipeper
knypie sout
knypie swart peper

Meng alles goed saam. Verkoel minstens 1 uur voor gebruik, Smeer lekker dik op broodjie met blaarslaai.
Heerlik met gevlokte hoender of tuna