KERRIEBOONTJIES:
by Kos vir kampeerders met idees vir kampering on Thursday, May 26, 2011 at 12:34pm
2 kg gekerfde groenbone
500 g uie, gesnipper
900 ml (3 kop) asyn
50 g ( 2 el) kerrie
25 g (1 el) sout
75 g (3 el) mielieblom
450 g (2 kop) suiker
Kook boontjies en uie sag en droog.
Gooi suiker en kerrie gemeng met 600 ml (2 kop) asyn in.
Laat kook ongeveer 15 minute.
Meng mielieblom met orige asyn.
Kook tot mielieblom gaar is.
Bottel warm.
KERRIE BEET CHUTNEY: [Baie Lekker Met Braaivleis]
by Kos vir kampeerders met idees vir kampering on Tuesday, March 22, 2011 at 1:50pm
2kg Beet
1 Liter Bruin asyn
6 X 250 ml Suiker
45 ml Kerriepoeier
4 Groot Uie in ringe gesny
Sout en peper na smaak
20 - 30 ml Mielieblom
Kook beet en laat afkoel.
Rasper grof.
Kook asyn en suiker.
Wanneer kook voeg kerriepoeier by.
Laat deurkook.
Voeg uie by.
Kook tot die uie sag en deurskynend is.
Voeg sout en peper by.
Skep beet versigtig by en kook deur.
Verdik met Mielieblom.
Bottel en bêre in yskas.
TUISGEMAAKTE KONDENSMELK; GOUESTROOP; MAYONNAISE EN MOSTERT NES OUMA DIT GEMAAK HET.........
by Kos vir kampeerders met idees vir kampering on Monday, April 4, 2011 at 3:33pm
TUISGEMAAKTE KONDENSMELK:
1.25 liter melk
2ml koeksoda
500g suiker
3ml sout
Voeg alle bestanddele bymekaar en roer oor lae hitte totdat die suiker opgelos is.
Kook stadig totdat die melk soos dik room begin lyk.
Moenie roer nie, tensy melk wil oorkook.
Gooi in flesse wat gesteriliseer is en plaas vir 15 minute in voorverhitte oond van 120C.
Skroef daarna dadelik toe.
TUISGEMAAKTE GOUESTROOP:
6x250ml suiker
750ml koue water
15ml kremetart
Meng suiker, kremetart en die helfte van die water in 'n kastrol.
Roer oor lae hitte totdat suiker opgelos is.
Kook oor matige hitte tot stroop ligbruin van kleur is, sowat 15-20 minute.
Voeg die res van die water stadig by.
Verwyder van hitte en gooi in, gesteriliseerde flesse.
Verseël dadelik.
TUISGEMAAKTE MAYONNAISE:
2 eiergele
2ml mosterdpoeier
5ml suiker
2ml sout
knippie witpeper
10ml suurlemoensap of asyn
250ml olyf of kookolie of ‘n mengsel daarvan
Klits die eiergele, mosterd, suiker, sout, witpeper en suurlemoensap of asyn saam in ‘n mengbak.
Hou aan met klits en voeg die olie druppel vir druppel by.
Sodra die mengsel begin verdik, kan meer olie op ‘n slag bygevoeg word. (Gewoonlik na 60-75ml)
Hou aan met klits totdat al die olie bygewerk is.
TUISGEMAAKTE MOSTERD:
397g kondensmelk
250ml suiker
110g mosterdpoeier
200ml mayonnaise
200ml asyn
Meng die kondensmelk, suiker en mosterdpoeier.
Voeg die mayonnaise en asyn by en meng.
Klits dit goed met ‘n eierklitser.
Bewaar dit in die yskas.
Lewer ongeveer 1 liter.
PLAAS KERRIEBOONTJIES:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 23, 2011 at 3:15pm.
2kg vars groenboontjies
500g uie, geskil en in skywe gesny
500ml kokende soutwater
375ml asyn
15ml sout
375ml suiker
30ml kerriepoeier
30ml koekmeelblom
Kerf boontjies en kook saam met die uie tot sag in die kokende soutwater.
Dreineer.
Kook asyn, sout en suiker 'n paar minute.
Meng kerriepoeier en meel met 'n bietjie water, voeg by asyn mengsel en roer by matige hitte tot dik.
Giet oor gedreineerde boontjies en uie en meng goed.
Skep ingesteriliseerde inmaakflesse enverseël dadelik.
KERRIE UIE: (Petro)
.by Kos vir kampeerders met idees vir kampering on Thursday, July 7, 2011 at 2:36pm.
2 Kg Uie
400 ml Fyn Appelkoos Konfyt
400 ml Druiwe Asyn
125 ml Suiker
7 ml Borrie
5 ml Sout
2 Eetl Kerrie
- Sny Uie In Ringe En Plaas In Groot Skottel – Moenie Uie Afspoel Nie;
- Meng Konfyt, Asyn, Suiker, Kerrie, Borrie En Sout;
- Gooi Oor Uie En Meng Baie Goed;
- Bedek Skottel En Laat Oornag Staan;
- Roer Volgende Oggend Weer Goed En Skep In Bottels.
Jy kan vir 'n verandering ook rosyntjies hierby gooi, dis baie lekker.
MARIETJIE SE BEET:
.by Kos vir kampeerders met idees vir kampering on Thursday, July 7, 2011 at 2:45pm.
Kook Beet Sag En Sny In Blokkies, Skywe Of Rasper.
Kook Die Volgende
3 Koppies Asyn
2 Koppies Suiker
2 Koppies Water
1 Teelepel Sout
1 Knippie Fyn Gemmer (¼ Teelepel)
Gooi Fyngekerfde Ui By Kookmengsel.
Voeg Gerasperde Beet By Kookmengsel. Kook Weer Tot Die Mengsel.
Begin Kook En Skep In Flesse.
Kurk Warm Toe.
SLAPHAKSKEENTJIES: [BOTTEL EN BêRE]
.by Kos vir kampeerders met idees vir kampering on Monday, July 18, 2011 at 1:04pm.
1.5kg dwerguitjies
150g gebleikte sultanas
125g wit suiker
250ml wit asyn
250ml water
125ml tamatiepasta
50ml sonneblomolie
2 ml sout
knippie rissiepeper
Skil die uitjies.
Voeg die res van die bestanddele by en kook dit, aan die begin met die deksel op, maar later daarsonder, oor matige hitte totdat die uitjies sag en die sous dik is.
Bottel die uitjies warm en verseël dit dadelik.
MRS BALL'S BLADJANG:
.by Kos vir kampeerders met idees vir kampering on Monday, August 15, 2011 at 12:12pm.
Maak 18 Bottels (Mild)
612 gram Droëperskes
238 gram Gedroogde Appelkose
3 Liter Bruin Druiweasyn
2 1/2 Kg Witsuiker
500 gram Uie
120 gram Sout
5 gram Cayenne Peper
Om Blatjang "Hot" te maak, voeg 75 gram gemaalde Brandrissie by.
Om Perskeblatjang te maak, los die Appelkose uit en gebruik 850 gram Droëperskes
Week vrugte oornag in die druiweasyn.
Kook dan in asyn tot sag en dreineer.
Maal in'n meul (of kap fyn met kombuismes)
Gooi die vrugte, suiker (opgelos in 'n bietjie van die asyn) en uie (Gemaal) by en kook in 'n groot kastrol in die asyn.
Die hoeveelheid asyn hang af van die vastigheid, dit moenie te loperig of te dik wees nie, tekstuur moet wees soos die in gekoopte produk.
Voeg Cayennepeper/of Brandrissie by en kook vir 2-2½ uur.
Roer nou en dan met houtlepel.
GEBOTTELDE GEMMER-BEET (Ouma Leen)
.by Kos vir kampeerders met idees vir kampering on Thursday, September 1, 2011 at 12:56pm
500ml suiker
500 ml water
750 ml asyn
3 ml gemmer
5 ml kaneel
Sout en peper na smaak
2 bossies beet ( sowat 12)
Kook beet tot gaar, verwyder skil en sny of rasper.
Kook res van bestandele saam.
Voeg beet by en laat weer opkook.
As jy dit bietjie meer wil bind, kan jy 1 Etl Maizena byroer net voor jy dit bottel.
Bottel warm.
CHINESE PICKLE BEETS!
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 6, 2011 at 12:59pm.
1 cup. sugar
2 t. cornstarch
1 cup. vinegar
24 whole cloves garlic
3 t. ketchup
3 t. Crisco oil
Dash of salt
1 t. vanilla
3 (16-ounce) cans tiny whole beets, quartered (reserve liquid)
1. Place sugar, cornstarch, vinegar, clove, ketchup, oil, salt and vanilla in a large shallow skillet.
2. Mix well.
3. Add beets and 1½ cups beet liquid.
4. Cook over medium heat for 3 minutes, stirring constantly until thickened.
5. Serve hot or cold.
6. Keeps well in a glass jar in refrigerator.
Delicious served on a mound of cottage cheese as a salad.
■NOEDELSLAAI: - [ rina kleinhans]
500g Noedels
1/2kg uie gekap
1 kg tamaties skil verwyder en in blokkies gesny
2 soetrissies ( geel en groen) gekap
1 pakkie sampioene fyn gekap
100ml mayonnaise
50ml sweet chilliesous
25ml tamatiesous
375ml olie
250ml wit asyn
500ml suiker
20ml sout
■Kook tamaties, uie, soetrissie, sampioene, asyn, suiker, sout en olie saam tot sag.
Kook noedels sag, maar ferm ongeveer 20 min, met sout en bietjie olie by.
Voeg eerste mengsel by noedels, kook goed deur, voeg mayonnaise, sweet chilliesous en tamatiesous by.
■Meng goed deur.
■Bottel warm in voorbereide bottels.
KERRIE PYNAPPEL:
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:35pm.
■Kook 2 kg uie (nie te fyn nie) vir ‘n half uur.
Dreineer.
Voeg nou die volgende bestanddele by:
4kg suiker,
3 kop wit asyn,
2t borrie,
1 eetl sout,
2t Kerrie,
2t gemmer,
1 ml rooi peper,
3 groot suur pynappels (ek gebruik enige),
een en ‘n half opgehoopte eetl maizena.
■Kook 15 min tot dik en bottel warm.
SUURLEMOENATJAR:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 1:41pm.
Dié atjar is die perfekte bykos vir enige spesery-gereg.
Maak: 4 mediumgroot flesse
Bereidingstyd: 30 minute, plus weektyd
12-15 klein suurlemoene of lemmetjies
45 ml growwesout
60 ml atjar-masala
45 ml fenegriek (methi)
15 ml selderysaad
2-4 groen brandrissies, ontpit en gekap
300 ml suurlemoensap
Verhit 'n groot kastrol vol water tot kookpunt.
Haal dit van die plaat af en gooi die suurlemoene by.
Laat dit vir 'n paar uur week tot sag.
Sny die bo- en onderpunte van die suurlemoene af en sny dit in agt wiggies.
Haal die pitte uit.
Sit die wiggies in 'n bak wat nie van metaal is nie.
Meng die sout en speserye saam en sprinkel dit oraloor die wiggies.
Sit die wiggies in gesteriliseerde flesse.
Verhit die suurlemoensap tot kookpunt en gooi dit oor die suurlemoene.
Seël dit en los dit vir 'n paar dae voor jy dit gebruik.
Hou dit in die yskas nadat dit oopgemaak is
KONFYT:
WORTEL JAM:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:21am.
Maal 6 wortels
4 suurlemoene se skil en sap en voeg 6 k suiker en
6 k kookwater by en kook sowat 45 minute.
Bottel in gesterileseerde bottels.
UIE MARMELADE:
1 kg uie in dik skywe gesny
Halwe kop Balsamic asyn
Halwe kop bruinasyn
3 kop bruin suiker
1/4 kop heuning
1 kop vars uitgedrukte lemoensap met die vessel
1 lourierblaar
teelepel sout
¼ kop olyf olie
Gooi als in n groot genoeg kastrol.
Plaas op stoof en kook baie stadig vir 3 ure.
Met deksel op roer gereeld en haal deksel laaste halfuur af.
Laat oop kook totdat stropie lekker dik begin word toets in n piering tot reg.
Bottel warm.
TAMATIESOUS: [bottel en bêre/olga wall]
3 kg ryp tamaties
3 groot uie
750ml asyn [1 bottel]
875ml suiker
15ml sout
5ml vasgemaalde swartpeper
1 knoffelhuisie, gekneus
10ml rooipeper
1 blikkie [115g] tamatiepasta
30ml mielieblom
Maal die tamaties en uie saam in voedselwerwerker.
Laat prut al die bestanddele, behalwe die mielieblom, vir ongeveer 1 uur totdat sous verdik is.
Maak die mielieblom met bietjie koue water aan tot gladde pasta en roer by sous.
Laat die sous nog sowat 2 minute lank prut.
Roer aanhoudend.
Giet die sous in warm, droë gesteriliseerde botttels en verseël dadelik.
Die suiker kan verminder word.
PERSKESNIPPERKONFYT: [bottel en berê/olga wall]
2,5kg geelperskes
750ml water
1,4kg suiker [7 x 250ml]
5ml wynsteensuur
Ontpit en skil die perskes.
Snipper dit.
Weeg 2,5kg perskes af in ‘n kastrol en voeg die water by.
Kook die snippers vir ongeveer 10 minute totdat dit sag is.
Roer die suiker en wynsteensuur by totdat die suiker heeltemal opgelos is.
Stel die plaat op en kook die konfyt oor matige hitte totdat dit soos dit lawa lyk.
Toets of stolpunt bereik is.
Skep die konfyt in warm, droë gesteriliseerdeflesse en verseël dadelik.
CUCUMBER RELISH WITH BELL PEPPERS:
4 cups chopped or ground cucumbers
1 cup. onion, chopped
1 cup. bell pepper, chopped
2 tbsp. mustard seed
1 tbsp. celery seed
1 to 2 tbsp. dried red pepper
1 tbsp. salt
2 cups. sugar
3 cups. vinegar
Cook cucumbers, onions and bell pepper until tender. Add sugar, vinegar and spices. Simmer for 15 minutes. Pack in jars and seal.
MANGOBLADJANG: [bottel en bêre/olga wall]
1,5 kg mango's
2ml sout
375ml pitlose rosyne
3ml gemaalde gemmer
500ml suiker
940ml asyn
Skil die mango's.
Sny dit in stukke en strooi die sout bo-oor.
Meng al die bestanddele.
Laat prut dit 45 minute lank totdat dit dik is.
Skep die bladjang in warm, droë gesteriliseerde flesse en verseël dit.
WARM MANGO BLATJANG: [bottel en bêre]
1,5kg groen mango's, geskil, gehalveer,ontpit
70ml sout
2 liter water
500g suiker (625 ml)
600ml asyn
125 g dadels, ontpit en gekap
'n stuk vars gemmer, geskil en fyngekap
6 knoffelhuisies, gekneus
10 ml rissiepoeier [voeg eers klein bietjie by, proe en vermeerder dan na jou smaak ]
1 kaneelstokkie
125 g pitlose rosyne
Kap die mango's in klein stukkies, plaas in 'n mengbak.
Sprinkel sout oor en voeg water by.
Bedek en laat 24 uur staan.
Dreineer die mangostukkies en plaas eenkant.
Plaas suiker en asyn in 'n kastrol en verhit tot kookpunt, verminder die hitte en laat prut totdat die suiker opgelos is.
Roer voortdurend.
Voeg die gemmer, knoffel, rissiepoeier, kaneelstokkie, rosyne, dadels en gedrei neerde mango by.
Verhit tot kookpunt, verlaag die hitte en laat 1 tot 2 uur onbedek prut of totdat die blatjang dik is.
Roer af en toe.
Verwyder die pypkaneel.
Skep die blatjang in warm, gesteriliseerde bottels en verseël.
APPEL BLATJANG: [uit ouma se kombuis]
1 kg groen appels
1 groot ui, gerasper
375ml bruinsuiker
375ml asyn
125ml lemoensap
3 brandrissies, fyn gekap
5ml gemaalde gemmer
sout na smaak
3 knoffelhuisies, gekneus
Skil em ontkern appels. Rasper die appels. Meng al die bestanddele goed saam. Laat prut dit ongeveer 40 minute lank totdat die blatjang dik en souserig is. Skep die blatjang in warm gesteriliseerde flesse en maak seker dat daar geen lugblasies vorm nie. Verseël dit. Bewaar die blatjang op ‘n koel droë plek.
KERRIE BOONTJIE-PIEKELS: [bottel en bêre]
2kg vars groenboontjies
500g uie, geskil en in skywe gesny
500ml kokende soutwater
375ml asyn
15ml sout
375ml suiker
30ml kerriepoeier
30ml koekmeelblom
Kerf boontjies en kook saam met die uie tot sag in die kokende soutwater.
Dreineer. Kook asyn, sout en suiker 'n paar minute.
Meng kerriepoeier en meel met 'n bietjie water, voeg by asyn mengsel en roer by matige hitte tot dik. Giet oor gedreineerde boontjies en uie en meng goed. Skep in gesteriliseerde inmaakflesse en verseël dadelik.
GEMMER - LEMOENWORTELS: [bottel en bêre]
80g suiker
5ml gemaalde gemmer
10ml mielieblom
60ml asyn
750ml gaar wortels, in blokkies of ringetjies
15ml olie
10ml gerasperde lemoenskil ( opsioneel)
Meng suiker, gemmer en mielieblom in 'n kastrol.
Voeg asyn geleidelik by en kook by lae hitte tot dik.
Voeg geelwortels en olie by en prut 10 minute stadig.
Voeg lemoenskil laaste paar minute by.
Skep dadelik in gesteriliseerde inmaakflesse en verseël.
Bêre in koelkas na oopmaak.
REK MIELIEMEEL SE RAKLEEFTYD:
Rek mieliemeel se rakleeftyd met 'n aantal jare!
Gooi een kg mieliemeel op 'n slag in 'n bak en plaas onbedek in die mikrogolf op hoog vir 5 minute.
Haal uit en roer deeglik deur. Baie stoom sal ontsnap.
Plaas die mieliemeel terug en mikrogolf vir 'n verdere 5 minute. Gooi dit uit in 'n skottel sodat al die stoom kan uittrek en die meel kan afkoel. Sodra afgekoel, gooi in 2liter houer totdat die bottel stampvol is. Seël die bottel.
BRAAISOUS: [bottel en bêre/olga wall]
1 groot ui gerasper
2 knoffelhuisies gekneus
50ml olie
125ml tamatiepuree
50ml asyn
5ml geurselsout
5ml suiker
5ml fyn appelkooskonfyt
5ml aangemaakte mosterd
10ml worcestersous
5ml sojasous
1ml vars gemaalde swartpeper
Meng al die bestanddele baie goed en giet in gesteriliseerde bottle.
Bewaar die sous in die yskas.
WENKE:
Die sous kan vir 2 maande lank in yskas bewaar word.
Gebruik sous as marinade of bedruipsous vir braaivleissnitte.
Indien soeter sous verkies word, kan ‘n bietjie bladjang na smaak bygevoeg word.
MAAK JOU EIE MADRAS KERRIEPOEIER:
Hierdie verg 'n bietjie meer tyd, maar is wonderlik om speserye te leer ken.
Braai die volgende speserye in 'n pan, sonder enige olie, oor 'n lae hitte totdat jy dit net begin ruik:
10 ml geel mosterdsaad
10 ml koljandersaad
10 ml komynsaad
5 ml swart peperkorrels
8 gedroogde rooi brandrissies
Voeg dan 15 groot, vars kerrieblare by en braai vir nog 1 minuut. Laat afkoel.
Verfyn tot 'n poeier in 'n spice grinder, koffie-grinder, voedselverwerker of met 'n stamper en vysel. Voeg 10 ml borrie by.
Gebruik waar jy gewoonlik gekoopte kerriepoeier gebruik het, of in die resep vir Klappermelkkerrie met lensies en groente.
MOSTERD PIEKELS / PICCALILLI: [BOTTEL EN BêRE]
2,5 kg mengsel van blomkool blommetjies, komkommer, groenbone, klein uitjies en murgpanpoentjies.
350 g sout
280 ml witsuiker
1 eetlepel mostertpoeier
8 ml fyn gemmer
2 knoffeltoontjies- fyngedruk
1,4 liter wit asyn
6 eetlepels meel
2 eetlepels borrie
METODE:
Halveer komkommer in helfte en sny pittjies uit.
En sny in blokke.
Verwyder stingels van boontjies en murgpampoentjies en sny in stukke.
Halveer uitjies.
Pak groentes in lae in glasbak.
Sprinkel sout tussen lae.
Giet 3,4 liter water oor en laat ´n dag/nag staan.
Dreineer en was deeglik af in lopende water.
Droog.
Meng suiker, mostertpoeier, gemeer en knoffel met 1,1 liter asyn in kastrol.
Voeg groentes by en laat opkook.
Kook tot groentes gaars maar nog bros is.
Meng die meel en borrie met res van asyn en roer by groete mengsel.
Laat vir nog 2 minute kook.
Skep in gesteriliseerde bottels en verseël.
PICCALILLI – MOSTERTSUURTJIES MET SAMPIOENE: [BOTTEL EN BêRE]
500g sampioene
500g blomkool
500g dwerguitjies
500g murgpampoentjies
250ml water
50g mielieblom
2 liter wit asyn
200g wit suiker
100ml appelkooskonfyt
20ml mostertpoeier
15ml kerriepoeier
10ml borrie
5ml sout
METODE:
Vee die sampioene skoon en halveer. Sny die blomkool in stukkies. Skil die uitjies. Sny die murgpampoentjies in skyfies. Vermeng die groente en kook dit in die water tot amper gaar. Dreineer die groente en skep dit n inmaakflesse. Vul die vloeistof aan tot 250ml en maak die mielieblom daarmee aan. Verhit die res van die bestandele saam tot kookpunt. Roer die aangemaakte mielieblom by en prut die sous ongeveer 5min. Giet dit oorlopens toe oor die groente en verseël die flesse.
GEELPERSKE ATJAR: (Onbekend)
Bestanddele
1 en 'n halwe kg Geelperskes
750 ml Asyn
250 ml Suiker
10 ml Gemengde Speserye
4 Groot Uie
12,5 ml Kerrie
12,5 ml Borrie
12,5 ml Sout
10 ml Mielieblom
Metode
Skil perskes, ontpit en sny in skywe.
Skil uie en kap grof.
Plaas geelperskes in 'n pot.
Meng al die droê bestanddele en maak aan met asyn.
Gooi asyn mengsel in die pot en kook vir 1 en 'n halwe uur lank.
Roer gereeld.
Laat afkoel.
Bottel en bêre..
Wenk
Laat die atjar vir sowat twee weke staan voor gebruik.
Die perskes kan vervang word met droë vrugte soos bv sultanas.
Of droë vrugte kan ook gemeng word.
Heerlik as slaai, bykos of marinade.
QUICK KIMCHI (PICKLED CABBAGE):
1 small to medium-sized head cabbage
Other vegetables* (optional)
1/4 cup kosher salt (or to taste)
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons hot chili garlic paste
1 tablespoon fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
Water (as needed)
Remove outer leaves from cabbage; cut into quarters lengthwise and trim tough ends. Cut each quarter into one-inch slices. (If you're using other vegetables, trim and peel them into small pieces and add to cabbage. If the carrots are small, leaving them whole looks nice.)
Place cabbage (and other vegetables, if using) into a colander and toss with 1/4 cup kosher salt. Cover, with a weight if possible, and place over a bowl to drain for two hours until the cabbage is wilted.
In a large bowl, dissolve sugar in the vinegar. Add chili paste, ginger, garlic and scallions.
Rinse cabbage and other vegetables well and drain. Add to vinegar mixture and stir to combine. Pack everything tightly into glass jars and, if needed, add extra water to cover. Close jar tightly and refrigerate for at least 4 hours.
Store in refrigerator for up to three weeks, or until it's gone.
*Other vegetables, such as peeled, trimmed and chopped cucumbers, radishes, trimmed whole baby carrots, etc.
KERRIEWORTELS:
2 kg geelwortels
1 liter wit asyn ( 4k )
1 kop pitlose rosyne
1 teelepel kruienaaltjies
1 teelepel swartpeperkorrels
3 eetlepels mielieblom
3 eetlepels kerriepoeier
1 kg uie
4 kop suiker
1 eetlepel sout
Skil die geelwortels en sny in dun skyfies. Bedek die skyfies met water en kook dit net tot sag. Skil en halveer die uie, sny dit in dun skyfies. Bedek die uie met kook water en laat dit 15 minute lank staan. Dreineer die geelwortels en die uie. Verhit dit saam met die asyn, suiker, rosyne, sout, kruienaaltjies en swartpeperkorrels tot kookpunt. Maak die mielieblom en Kerriepoeier met 250ml water aan. Voeg dit by die wortelmengsel en laat dit ongeveer 10 minute lank kook. Roer dit af en toe. Skep die warm kerriewortels in flesse en verseel.
PIEKEL EIERS: [OUMA SE RESEPTE]
In Engelse kroeë word piekeleiers saam met slaai, brood en kaas geëet. Dis ook heerlik saam met kouevleis of as skemerhappie.
14 hardgekookte eiers, afgedop;
4 rooi brandrissies, gehalveer en ontpit;
'n klein stukkie vars gemmerwortel, gekneus;
1 liter wit asyn;
5ml sout;
10ml peperkorrels.
Plaas eiers met rissies en gemmer in inmaakflesse. Prut asyn vir 10 minute saam met sout en peperkorrels en laat afkoel. Bedek eiers met asynmengsel en verseël onmiddellik.
Gebruik ná 4 weke.
Gooi bietjie kerriepoeier by vir 'n lekker kerrie-eier.
KERRIE KOMKOMMERS:
1 Kg Engelse komkommers in dyn skywe
500 g uie in dun skywe
250 ml water
5 ml sout
250 ml suiker
500 ml wit asyn
30 ml kerriepoeier
10 ml mosterdpoeier
30 ml mielieblom, aangemaak met bietjie water.
Bring die water tot kookpunt en kook die komkommmer en uie dan 10 minute lank daarin. Voeg die sout en suiker by en los op. Voeg die res van die bestandele by en kook goed deur tot die mengsel verdik.
Skep in skoon gesteriliseerde bottels en seël.
LEKKERSTE SOUSBOONTJIES OOIT: [HUISGENOOT WENRESEPTE]
2½ kop Suikerboontjies
2 kop Suiker
½ kop Bruin asyn
½ t Sout
Sorteer suikerboontjies en verwyder alle onsuiwerhede.
Bedek die boontjies met baie water en week oornag.
Volgende dag – dreineer geweekte boontjies,
bedek met vars water en kook dit tot sag.
LET WEL:
Kook boontjies net in vars water moenie enigiets
anders nou byvoeg nie.
[Dit moet melerig tussen vingers gevryf kan word.][ voeg klontjie margarien by as water oor kastrolrand wil skuim.]
Haal kastroldeksel van pot af teen die einde sodat boontjies taamlik droog kan kook.
Voeg die suiker, bruin asyn en sout by die boontjies en prut stadig totdat sous die verlangde dikte het.
haal van stoof af en voeg ‘n eetlepel GOUESTROOP by en roer goed.
Maak baie en bêre, want jy gaan weer en weer hiervan wil eet.
INGELEGDE JALAPENO’S: [Sandra Saayman]
1 kg Jalapeno chillies
1 kg Uie - gesnipper
900 g appelkooskonfyt
½ koppie wit asyn
2 eetlepels bruin suiker
1 koppie pitlose rosyne
Sit alles in 'n liquidiser tot amper fyn gekap.
Kook totdat die uie deurskynend is.
Bottel warm in gesteriliseerde bottels.
PEPPADEWS VIR INLê: [Selma Alberts]
ASYN
500 ml water
500 ml appel asyn
200 g suiker
2 ml swart mosterd saadjies
5 ml piekel speserye
1 ui in kwarte gesny
1 knoffelhuisie skoongemaak
Plaas al die bestanddele in 'n kastrol bring stadig tot kookpunt roer om suiker op te los, kook vir ongeveer 10 minute oor medium tot lae hitte verwyder ui en knoffel.
INTUSSEN:
Maak 200 g pikante rissies skoon.
Sny die bo kant af en verwyder die pitte en die sagte wit weefsel versigtig uit, pak die rissies in 'n skoon fles, giet die warm asyn oor en skud die bottel liggies om die lugborrels uit te kry vul op met asyn indien nodig, maak dadelik toe.
Nota:
Ek het die appel asyn wat 'n 375 ml bottel is aangevul met gewone asyn tot 500 ml. Die rissies is enige dag net so lekker as die gekooptes miskien lekkerder. Dit staan 'n paar weke voor dit gebruik word.
INGEMAAKTE PEPPADEWS: [SELMA ALBERTS]
200 g skoongemaakte ryp Peppadews (ontpit en slegte plekke verwyder)
1 k asyn
½ k suiker
½ t sout
Kook bogenoemde tot suiker opgelos het. Sit die stoof af en gooi die Peppadews in die oplossing terwyl dit warm is.
Laat afkoel en bottel.
INMAAK VAN PEPPADEWS!! [onbekend]
Stroop:
1 1/2 k Asyn..
1 1/4 k Suiker..
1k Water..
Paar gesnyde stukke vars gemmer..
Paar knoffelhuisies..
2t Peperkorrels..
Bay leaf of n suurlemoen blaar..
knippie sout..
2 groen rissies
Metode:
Sny jou stingels af en haal die pitte mooi uit..Laat in n oplossing van 4t Sout op 2k Water le oornag of n paar ure..Spoel môre baie goed af en maak droog..Kook jou stroop vir so 5min. en gooi dan jou Peppedews!!!by en kook weer 5min.. Nie pap nie nog styf. Pak dan jou bottels lekker styf in en gooi jou stroop bo oor!!Pak bo op n knoffel stukkie en n gemmer stukkie net soos jy wil en verseël jou bottels baie goed..Laat dit vir so 2-3 weke staan of langer voor jy dit gebruik..Baie lekker hoe langer dit staan ..van myne staan al 3jaar!!!
NS.
Skud die bottel sodat die sous in die gaatjies kan inloop voor jy dit verseël en gooi dan nog sous by as dit kort..
ALLER BESTE CHUTNEY OOIT:
1kg vars vrugte, appelkose, perskes of tamaties
2 uie fyn gerasper
1 heel bol knoffel fyn gerasper
1,25kg suiker
940ml wit druiwe asyn
30-40ml fyn gemmer
10ml mostertpoeier
15ml sout
7-10ml rooipeper
Was die vrugte skoon af, halveer en verwyder die pitte. Kook tot sag. Maal dan die vrugte fyn of klop die fyn met ´n houtlepel.
Kook die ui en knoffel in 250ml water en 250ml van die asyn tot sag. Voeg die suiker, die res van die asyn en die geurmiddels by. Verhit oor lae hitte en toer tot die suiker opgelos is. Kook 2 minute lank en voeg die vrugte by. Koo 30 minute lank of totdat die chutney dik genoeg is. Roer gereeld om te voorkom dat dit aanbrand.
Giet in warm, gesteriliseerde bottels en verseël.
GEELPERSKE PIEKELS : [PETRO DU TOIT]
2 kg geelperskes
6 groot uie
125 ml bruin suiker
15 ml wonderpeper
30 ml kerriepoeier
2 - 3 rissies
1½ bottel asyn
paar koljandersade
Skil perskes en uie.
Plaas perskes in bak en bedek met sterk soutoplossing. Gebruik 500 g sout op 4,5 liter water vir oplossing.
Laat oornag.
Dreineer perskes en uie volgende dag.
Verwyder pitte en sny perskes en uie in skywe.
Kook saam met die res van die bestandele tot dik.
Laat koud word, skep in gesteriliseerde flesse en verseël.
BRANDRISSIEBLADJANG: [BOTTEL EN BêRE]
3 uie
10 ml kerriepoeier
2 knoffelhuisies
5 ml mosterdpoeier
500 ml opgesnyde brandrissies/peppadews
5 ml fyn gemmer
250 ml bruin asyn
5 ml gemengde kruie
750 ml appelkooskonfyt
5 ml sout
•Skil uie en knoffel en maal saam met die rissies. Voeg asyn by en kook dit ‘n paar minute lank.
•Roer res van die bestanddele by, verhit stadig tot kookpunt.
•Laat kook +- halfuur tot dik; roer gereeld
•Bottel warm en verseël dadelik.
VINNIGE APPELKOOS BLADJANG: ["Kook en Geniet"]
250 ml fyn appelkooskonfyt
2,5 ml sout
0,6 ml rooipeper
2,5 ml fyn gemmer
190 ml witasyn
Meng die eerste 4 bestanddele goed saam en roer die asyn by volgens smaak. Kook dit tot dit dik genoeg is.
INGEMAAKTE TAMATIESPAGHETTI:
Bestandele:
500g Uie, gekerf
Kookolie
4kg Ryp tamaties, ontvel en in kwarte gesny
375ml (1 1/2 k) fyn appelkooskonfyt
250ml (1 k)witsuiker
12,5ml sout
5ml neutmuskaat
2ml rooipeper
2 pakke (500g elk)spagetti
30ml Bruinsuiker
30ml Oreganum
Metode:
Soteer die uie in ‘n bietjie olie tot sag. Voeg die tamatie kwarte by die uieringe en laat prut tot die tamaties sag en fyn is. (nogal ‘n tydjie).
Meng die res van die bestandele, behalwe die spagetti, en voeg dit by die tamatiemengsel. Laat prut totdat die mengsel nie meer te waterig is nie.
Kook intussen die spagetti soos op die pak beskryf. Dreineer goed, voeg by die tamatiemengsel en laat nog 5 minute lank prut.(Maak seker jy gebruik ‘n groot pot want as jy die spagetti saam met die tamaties meng is dit nogal baie).
Skep uit in skoon, gesteriliseerde flesse.Lewer ongeveer 4L (Ek het so +- 9, 500g Consol Bottels gekry).
TAMATIE-UIESNIPPERS: [KOOK MET BLIKKIES EN PAKKIES] 1,5kg uie, in lae verdeel of in kwarte gesny
120g [150ml] suiker
250ml asyn
250ml water
1 x 115g blikkie tamatiepasta
2ml sout
knypie rooipeper
Plaas uie, suiker, asyn, water, tamatiepasta, sout en peper in 'n kastrol, plaas deksel op en kook oor lae hitte tot uie sag is.
Haal deksel af en kook nog totdat sous dik is.
Bottel en bêre in yskas.
Lewer 12 - 15 porsies
VARIASIE:
Uiesnippers met suurroom. Blansjeer en verfris uiesnippers. Meng met 'n bietjie suurroom. Geur met sout en peper.
Groen of rooi soetrissies, wat in juliennerepe gesny is kan by mengsel gevoeg word sodra die uie sag is.
WENK:
As jy haastig is, verdik sous met mielieblom.
SUIWELVRYE KONDENSMELK:
Bestanddele
40ml water
80ml Orley-Whip
160ml suiker
15ml mielieblom
200ml cremora (1 op 3 aangemaak)
Knippie sout
2ml xanthan [gebruik gelatine]
5ml vanilla essens
Metode
Maak cremora aan en meng die water en Orley-Whip in ‘n mengbak. Klits mielieblom en suiker, wat vermeng is, by tot ‘n gladde tekstuur verkry is. Voeg die mengsel by die cremora en klits goed. Voeg ander bestanddele by en kook vir 1 minuut, voeg vanilla by en laat afkoel.
Wenk
Skep roomlaag af indien gevorm word na opkoking.
HEERLIKE TAMATIEBLATJANG: [ANDREA VAN VUREN]
"Dit is voorwaar 'n lekkerny. Ek is nie eintlik 'n pap-eter nie, maar met krummelpap en 'n stukkie wors oor die kole gebraai, is dit 'n treffer. Probeer dit gerus."
Resep
2 eetlepels sout;
32 ryp tamaties;
8 groot uie;
4 soetrissies;
2 koppies asyn;
2 eetlepels kerriepoeier (mediumsterkte);
1 eetlepel masala;
2 tot 3 koppies suiker;
sout, peper en gemengde kruie na smaak; knoffelsout of 4 knoffelhuisies;
mielieblom (Maizena) om te verdik.
Strooi die sout oor die geskilde tamaties. Laat staan 3 tot 4 uur. Giet die water af. Skil die uie en soetrissies en voeg by die tamaties. Voeg die asyn by en kook. Voeg die kerrie, masala, suiker, sout, peper, gemengde kruie en knoffel by. Laat kook tot die mengsel dik en sag is. Verdik met mielieblom, wat met water aangemaak is, voor dit van die van die hitte verwyder word. Bottel.
TURKSVY FYNKONFYT:
Skil 1kg ryp turksvye dun af en sny dit in klein stukkies op.
Voeg 625ml water by, verhit dit tot kookpunt en kook dit 'n kwartier lank met die deksel op.
Haal die kastrol van die stoof af.
Voeg 375g wit suiker, die sap van 'n halwe suurlemoen, 1 knoets gekneusde, gedroogde gemmerwortel en 'n knippie sout by die warm turksvymoes.
Verhit die mengsel stadig tot kookpunt en roer dit aan die begin totdat al die suiker opgelos is.
Kook dit oor matige hitte totdat die konfyt helder en dik is. Verwyder die gemmer en gooi dit weg.
Skuim die konfyt af, indien nodig.
Bottel dit warm en verseël dit wanneer afgekoel.
TARTAARSE--DOOPSOUS:
(Hierdie reseppie kom uit ‘n Southappie boekie vir elke geleentheid)
200 ml mayonnaise
100 ml sandwichspread
2 agurkies (gekap)
3 stingeluie (gekap)
15 ml vars pietersielie (gekap)
5 ml suurlemoensap
5 ml aangemaakte Engelse mosterd
5 ml suiker
• Vermeng alles goed saam. Sit voor saam met crumbed mushrooms, vis en chips of uie-ringe.
WENK:
Stingeluie kan vervang word met ‘n halwe gekapte ui. Die sous kan vir 2 tot 3 weke lank in die yskas gebêre word.
INGELEGDE AVO's: [LEKKER RESEPTE VIR DIE JONGERGESLAG]
Sousie:
175ml Olyfolie
18 Teelepels Suurlemoensap
175ml Appelasyn of witasyn
30ml Country garlic en herb (Robertsons)
Gemaalde swartpeper
Skud bogenoemde goed saam.
Berei avo's voor en sny in kwarte of in blokkies soos verkies. Bedruip liggies met suurlemoensap om te verhoed dat dit verbruin. Mikrogolf op hoof vir 1 minuut. Laat effens afkoel en gooi in bottel met sousie. Kan tot 2 maande bêre....in yskas.
BANANA JAM: [HELENA VAN ZYL]
Another of the Phipps family favourites from my days in Tokoroa. Bananas were regularly sold for 99 cents a bag when the skins were blackening and the fruit was so ripe and sweet and flavoursome - albeit ugly. Currently in Brisbane bananas are close to $15 per kilogram which would make this an extravagant luxury!!!! This is great used in any of the ways you normall eat jam – toast, bread, pikelets, sponge, crumpets etc.
12 Ripe bananas
1 kilogram Sugar
3 Lemons (juiced)
1 Tablespoon Brandy
Peel and slice bananas into a large pot.
Cover with lemon juice and sugar. Leave for 2 hours.
Bring to boil slowly then boil rapidly until the jam reaches setting point.
Add Brandy – Bottle and seal while hot.
BRANDRISSIEBLATJANG:
3 uie
10 ml kerriepoeier
2 knoffelhuisies
5 ml mosterdpoeier
500 ml opgesnyde brandrissies/peppadews
5 ml fyn gemmer
250 ml bruin asyn
5 ml gemengde kruie
750 ml appelkooskonfyt
5 ml sout
· Skil uie en knoffel en maal saam met die rissies. Voeg asyn by en kook dit ‘n paar minute lank.
· Roer res van die bestanddele by, verhit stadig tot kookpunt.
· Laat kook +- halfuur tot dik; roer gereeld.· Bottel warm en verseël dadelik
.CHINESE RED CHILLI SAUCE:
This is a traditional Chinese recipe for a classic sauce or condiment of red chillies, shallots, garlic and ginger cooked in chicken stock that's flavoured with rice and rice vinegar and which is used as a base for Chinese plum sauce as well as an accompaniment for chicken dishes.
Ingredients:
60g fresh red chillies, de-seeded
30g shallots, peeled
60g garlic, peeled
60g fresh ginger, peeled
120ml chicken stock, boiling
4 tsp lime juice
1 tsp rice vinegar
2 tsp granulated sugar
1/2 tsp salt
Method:
In a food processor, combine the chillies, shallots, garlic and ginger and process to a paste. Transfer to a bowl then stir in the boiling chicken stock. Now add the remaining ingredients.
Cover and set aside to stand for at least 1 hour before serving (it will keep in the refrigerator for at least 2 weeks).
CAYMAN MANGO CHUTNEY:
This is a traditional Cayman Island recipe for a classic chutney of mangoes, bell pepper and onion with raisins in a rum and hot sauce base.
Ingredients:
3 ripe mangoes, peeled, sliced and cubed
1 tbsp vegetable oil
1/2 green bell pepper, diced
1/2 onion, finely diced
2 tbsp brown sugar
1 tbsp dark rum
1/4 tsp ground cinnamon
2 tbsp malt vinegar
1 tbsp hot sauce
salt and black pepper, to taste
80g raisins
Method:
Combine the mangoes, oil, onion and green bell pepper in a small pan and fry, stirring frequently for about 10 minutes, or until the onions are soft and translucent. Now stir-in all the remaining ingredients (except the raisins) and bring to a simmer. Cook gently for 15 minutes then add the raisins and continue cooking for a further 30 minutes. Take off the heat and set aside to cool. Transfer to a glass bowl, cover with clingfilm andrefrigerate (this will keep for about 2 weeks if refrigerated).
CHILLI RANCH SAUCE:
This is a traditional American recipe for a classic sauce of bell peppers, chillies, garlic, onion and spices cooked in a water base.
Ingredients:
1.2kg large red bell peppers
6 red chillies (or fewer, depending on your tolerance)
6 garlic cloves, finely chopped
1 medium onion, finely chopped
1 tsp ground cumin
2 tsp dried oregano
300ml water
sea salt and black pepper
Method:
Place the peppers and chillies either on a hot grill, a griddle pan or in the flame of a gas hob and cook, turning frequently, until the skins begin to blister and blacken. Place in a bowl, cover with a plate and allow to soften in their own steam until cool enough to handle.
Add a little olive oil to a pan and use to fry the onion and garlic until soft (about 5 minutes) then add the cumin, stir-in and continue frying for a further 5 minutes. Now add the oregano and water and allow to simmer gently over a low heat.
Meanwhile, peel, de-seed and slice the bell peppers and chillies (do this over a bowl to catch any juices). Add the peeled chillies, peppers and their juice to a pan. Season the mixture, return to a simmer and cook for a further 10 minutes before liquidizing the mixture. Refrigerate until needed (it will keep well for three or four days).
PRESSURE COOKER MANGO CHUTNEY:
This is a modern British recipe for a classic chutney of mango, vinegar and sultanas cooked in a pressure cooker that's finished with sugar and cooked to thicken before potting.
Ingredients:
3 slightly under-ripe mangoes
25g salt
450ml malt vinegar
1/2 tsp hot chilli powder
225g sultanas
225g demerara sugar
Method:
Peel the mangoes and slice the flesh away from the stone. Place the strips of mango flesh in a bowl and sprinkle with slat. Cover with a cloth and set aside for 2 hours.
Drain the pieces of mango and rinse thoroughly. Transfer the mango flesh to your pressure cooker and combine 300ml of the vinegar, the chilli powder and sultanas. Stir to combine.
Secure the lid on the pressure cooker, place on the heat and bring to 8lb pressure then cook for 6 minutes. Release the pressure slowly then add the sugar and remaining vinegar, stirring until dissolved.
Bring the mixture to a boil and allow to reduce until thickened to your liking. Spoon into cleaned and sterilized jars that have been warmed in theoven.
Seal with vinegar-proof lids and set aside for at least 1 month to mature before use.
KAAPS MALEISE RISSIEKONFYT:
200 g groot rooi of groen rissies
200 g uie, fyn gesny
250 ml suiker
125 ml water
2 ml sout
30 ml suurlemoensap
Sny die rissies in ringetjies. Vir minder brand, verwyder die saad. Plaas saam met die uie, suiker, sout en suurlemoensap in 'n mediumgrootte kastrol. Bring stadig tot kookpunt en roer tot die suiker oplos. Kook sonder deksel op hoog vir ongeveer 10 minute tot die sous dik word. Laat afkoel. Skep in gesteriliseerde houers en hou verkoel.
WITSOUSBêREMENGSEL:
700 g (1 750ml) melkpoeier
1 000 ml meelblom
37,5 ml sout
Sif droë bestanddele saam en bêre in lugdigte flesse.
Meng nou:
250 ml bêremengsel met 60 ml koue water
Voeg by 200 ml kookwater
Laat kook by lae temperatuur. Verdun verder met kookwater na verlangde dikte. Voeg 100 ml gesmelte botter by vir elke 350 ml bêremengsel wat u gebruik. Vir kaassous voeg 50 g gerasperde kaas (125 ml) by gaar mengsel. Geur verder met aangemaakte mosterd en paprika.
GROEN SOETRISSIE KONFYT:
Die konfyt is heerlik op roosterbrood. Maak net seker jy kap die soetrissies baie fyn
4 koppies fyn gekapte groen soetrissies
500 ml suiker
2 ml sout
2 ml gemmer
2 ml gemengde speserye
Meng alle bestanddele in 'n vlekvrye staalpot en laat staan vir 2½ uur. Kook daarna vir 40 minute oor matige hitte tto stroop begin dik word. Verwyder van stoof en bottel warm.
GEMMER LEMOENWORTELS:
80g suiker
5 ml gemaalde gemmer
10 ml mielieblom
60ml asyn
750 ml gaar wortels, in blokkies of ringetjies
15 ml olie
10 ml gerasperde lemoenskil (opsioneel)
Meng suiker, gemmer en mielieblom in 'n kastrol. Voeg asyn geleidelik by en kook by lae hitte tot dik. Voeg geelwortels en olie by en prut 10 minute stadig. Voeg lemoenskil laaste paar minute by. Skep dadelik in gesteriliseerde inmaakflesse en verseël. Bêre in koelkas nadat dit oopmaak is.
HEEL GEPIEKELDE PERSKES: [kan ook gesnyde perskes wees - verkort net kooktyd]
2 kg meduim taaipitperskes , geskil
heel naeltjies
500 ml asyn
250 ml water
450g suiker
3 heel kaneelstokkies
3 stukke steranys
Plaas 2 naeltjies in elke perske. Plaas onmiddelik in ligte sout en asyn water. Kook 3 minute in kookwater. Pak in gesteriliseerde flesse, sodra stroop gereed is.
Stroop:
Verhit die asyn, water en suiker saam, roer totdat suiker gesmelt is. Laat 5 minute lank kook. Plaas kaneelstok asook steranys saam met perskes in elke fles en gooi kokende stroop tot by die rand van die fles. Perskes moet heeltemal bedek wees. Verseël. Bedien saam met vleis.
TUISGEMAAKTE TOEBROODJIESMEER: [SANDWICH SPREAD]
6 geelwortels
2 groen soetrissies
1 rooi soetrissie
3 uie
1 Engelse komkommer
750ml wit asyn
750ml mayonnaise
12.5ml suiker
sout en peper na smaak
Skraap of skil die geelwortels, verwyder die soetrissies se pitte en skil die uie af. Kap al die groente baie fyn en plaas dit in 'n vlekvrye staalbak. Giet die asyn oor die groente en laat dit oornag staan. Dreineer die 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 die toebroodjiesmeer in die yskas.
ROOI SLAPHAKSKEENTJIES:
1.5kg dwerguitjies
150g gebleikte sultanas
125g wit suiker
250ml wit asyn
250ml water
125ml tamatiepasta
50ml sonneblomolie
5 ml sout
knippie rissiepeper
Skil die uitjies. Voeg die res van die bestanddele by en kook dit, aan die begin met die deksel op, maar later daarsonder, oor matige hitte totdat die uitjies sag en die sous dik is. Bottel die uitjies warm en verseël dit dadelik.
GEMMER LEMOENWORTELS:
80g suiker
5 ml gemaalde gemmer
10 ml mielieblom
60ml asyn
750 ml gaar wortels, in blokkies of ringetjies
15 ml olie
10 ml gerasperde lemoenskil (opsioneel)
Meng suiker, gemmer en mielieblom in 'n kastrol.
Voeg asyn geleidelik by en kook by lae hitte tot dik.
Voeg geelwortels en olie by en prut 10 minute stadig.
Voeg lemoenskil laaste paar minute by.
Skep dadelik in gesteriliseerde inmaakflesse en verseël.
Bêre in koelkas nadat dit oopmaak is.
DRUIWE-BLATJANG: [KOOKKUNS]
. 6 koppies rooi of groen pitlose druiwe
. 2 eetlepels canola olie
. 4 eetlepels suiker
. 6 eetlepels wit asyn
. 1¼ koppie rooi uie, in blokkies gesny
. 1 teelepel sout
. ¼ teelepel wit pepper
. 5 kruisementblare
Plaas die druiwe in 'n pot en kook op hoë hitte tot die druiwe bars, gewoonlik vir so 2 minute. Verwyder van hitte en dreineer die druiwe deur 'n vergiettes . Sit die druiwe eenkant. Braai die uie in die olie tot hulle deurskynend is. Voeg die suiker en asyn by en kook oor matige hitte vir so 3 - 4 minute of tot die mengsel stroperig word. Vewyder van die hitte en laat dit afkoel. Voeg die druiwe by. Voeg die sout, peper en kruisement by. Plaas in die yskas.
INGELEGDE BONE: [BOTTEL EN BêRE]
Gebruik ongeveer 6 medium grootte flesse.
200 ml asyn ( 1kop)
4 litter water
4 kg groenbone
50 ml sout ( halwe koppie)
100 ml suiker
Kook alles saam vir ongeveer 20 minute en bottle.
GEKONDENSEERDE MELK-BêREMENGSEL:
1 kop vars room
1 kop vars melk
1½kop suiker
Gooi al die bestanddele in 'n kastrol.
Roer gedurig, terwyl dit kook, todat mensel die dikte van gekonderseerde melk bereik het.
Bêre in vrugteflesse.
KERRIESOUS-BêREMENGSEL:
1 ui
3 e boter/margarien
1e appelkooskonfyt
1e vrugteblatjang
1e kerriepoeier
1t sout
250ml water
2 e suurlemoensap
2 e suiker
Braai die uie in die botter.
Voeg al die ander bestanddele by.
Kook vir 20 minute.
Bêre in yskas en gebruik soos benodig.
SPESERY-BêREMENGSEL:
3 e fyn geskroeide koljander
1½ e sout
1t peper
½t naeltjies
½t fyn gerasperde neut
½t wonderpeper [piment]
Meng al die bestanddele deeglik en bêre in digte houers.
Gebruik as volg:
1e bêremengsel
1½e asyn
2.2kg gemaalde vleis
VLA-BêREMENGSEL:
2 kop vlapoeier
5½ kop afgeroomde melkpoeier
2 kop suiker
3 t sout
Sif bestanddele drie keer saam en bêre in digte houers.
Gebruik soos volg vir vla:
½ kop bêremengsel
2 kop water
½t vanillageursel
Maak die mengsel met 'n bietjie koue water aan.
Voeg die reg van die water kokend warm by die mengsel.
Kook vir ongeveer drie minute.
Laat afkoel en roer geursel by.
WITSOUS-BêREMENGSEL:
7 kop afgeroomde melkpoeier
4 kop meelblom
3 e sout
Sif droë bestanddele drie keer saam.
Bêre in digte flesse.
Gebruik soos volg vir dun witsous:
1/4 kop bêremengsel
1 kop water
1 e smeer
Matigesous:
1/3 kop bêremengsel
1 kop water
2e smeer
Diksous:
½ kop bêremengsel
1 kop water
3 e smeer
Maak bêremengsel met 1/4 tot 1/3 kop koue water aan en klop tot
glad.
Roer die res van die water kokend warm by.
Roer en kook vir 2 - 4 minute lank.
Roer smeer by en geur na smaak.
ONGEKOOKTE APPELKOOSBLATJANG:
454g fyn appelkooskonfyt
4 t fyn koljander
6 t fyn klapper
1 klein ui gerasper
asyn
Meng al die bestanddele en voeg die asyn by tot verlangde dikte.
Geniet!
ROOISLAPHAKSKEENTJIES: [BOTTEL EN BêRE]
1,5 kg dwerguitjies
150 g gebleikte sultanas
125 g wit suiker
250 ml wit asyn
250 ml water
125 ml tamatiepasta
50 ml sonneblomolie
2 ml sout
knippie rissiepeper
Skil die uitjies.
Voeg die res van die bestanddele by en kook dit - aan die begin met die deksel op, maar later daarsonder - oor matige hitte totdat die uitjies sag en die sous dik is.
Bottel die uitjies warm en verseël dit dadelik.
UIEKONFYT: [BOTTEL EN BêRE]
Heerlik saam met alle vleissoorte!
450 g uie, in ringe gesny
100 g preie, in ringe gesny
50 g grasuie, fyngekap
1 liter water
750 ml suiker
5 ml gemengde speserye
Kook die ui, prei en grasui in 'n bietjie water tot net sag.
Dreineer goed.
Voeg die water, suiker en speserye by en roer tot die suiker opgelos is.
Bring tot kookpunt en prut tot die mengsel verdik en nie meer waterig is nie.
Skep in gesteriliseerde flesse terwyl dit nog warm is.
HOW TO MAKE KRAFT'S MIRACLE WHIP:
Miracle Whip is a mayonnaise-like dressing offered by Kraft in three varieties: original, light and fat free. While you might not be able to replicate the product perfectly, if you are looking for a really inexpensive alternative, there is a way to make it at home.
4 egg yolks
1 teaspoon dry mustard
6 tablespoons plus 1/4 cup vinegar
3 cups salad oil
3 tablespoons flour or cornstarch
1 cup boiling water
2 tablespoons sugar
1 tablespoon salt
Blend the egg yolks, salt, sugar and 2 cups of vinegar in a mixer.
Slowly add 1 cup of the oil, a few drops at a time while mixing thoroughly. Add the remaining oil a little faster, but be sure to continue to blend. Add 4 tablespoons of the vinegar.
Put the remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the first mixture and bled well.
Pour into a container and cool in the refrigerator.
GROENTE ATJAR: [BOTTEL EN BêRE]
´n Heerlike atjar resep wat baie maklik is om te maak.
Bestanddele
50 ml sout
2 litres water
1 blomkool, in blommetjies gebreek
4 wortels, geskil en in skyfies gesny
2 uie, grof gekap
4 brandrissies, ontpit en fyn gekap
2 knoffeltoontjies, fyngedruk
1 liter olie
80 ml masala
Metode
Los sout in water op en sit wortels, blomkool en uie daarin. Week vir 24 uur en dreineer en druk droog. Verhit olie saam met rissies, knoffel en masala tot goed warm. Meng groente en oliemengsel en sit in gesteriliseerde bottels. Laat afkoel en verseël.
HEERLIKE BRUINUITJIES: [HG WINTER RESEPTE]
Olie
1kg piekeluitjies, geskil en die grotes gehalveer
250ml bruinsuiker
375ml witwynasyn
100ml balsamiese asyn
Verhit ‘n bietjie olie in ‘n kastrol.
Voeg die uitjies by en braai oor matige hitte tot net bruin.
Voeg die bruinsuiker by, verlaag die hitte en laat stadig kook tot die vloeistof donker word, ongeveer 50 – 60 minute.
Verwyder van die hitte en voeg die balsamiese asyn by vir ekstra geur.
Skep in gesteriliseerde bottels en verseël.
Sit warm of koud voor.
WENK:
Plaas uie in ‘n bak, giet kookwater oor en laat afkoel voor jy dit skil, om te keer dat jou oë nie brand nie.
Party sjefs sweer weer by kougom kou terwyl hulle uie kap.
TROPIESE BLATJANG: [HG WINTER RESEPTE]
Lewer 500ml blatjang.
4 halfryp middelslag mango’s grof gekap of 2 pynappels
190ml port
2 groot uie gekap
250ml gekapte sultanas
10ml gerasperde vars gemmerwortel
2 klein rooi brandrissies, gekap [verwyder pitte as jy nie hou van brand]
500ml suiker
750ml witwynasyn
10ml geel mosterdsaad
Verhit aal die bestanddele saam in ‘n kastrol oor matige hitte en roer tot
Suiker opgelos het.
Die mengsel moenie kook voor die suiker opgelos het nie.
Bring tot kookpunt, verlaag die hitte en laat prut vir 90 minute onbedek of tot die mengsel dik is.
Roer af en toe om te voorkom dat dit brand.
Giet dit in warm gesterilliseerde flesse en seël goed.
VARS UIE EN PEER BLATJANG: [HG WINTER RESEPTE]
Lewer sowat 300ml blatjang.
Hierdie blatjang is heerlik saam met vark, hoender en eend.
60ml olyfolie
3 groot uie gehalveer en in skywe gesny
2 knippies sout
1ml vars gemaalde swartpeper
15ml suiker
2 pere, stronke verwyder en in blokkies gesny
15ml gekapte tiemie
100ml water
20ml balsamiese asyn
Verhit die olie tot goed warm.
Voeg die uie, sout, peper en suiker by en roer goed.
As die uie vasbrand,voeg ‘n klein bietjie water by en roer dit los.
Hou aan soteer tot die uie goudbruin en gekaramelliseer is.
Voeg die pere, tiemie en water by en prut vir 10minute onbedek to die pere sag en die mengsel dik is.
Roer die asyn by en verwyder van hitte.
Die blatjang kan tot 10 dae in yskas gehou word.
FYNPROE TAMATIEKONFYT: [ABSOLUUT HEERLIK
VERBY]
Lewer 2 x 750ml flesse.
Die suurlemoen en speserye verhef hierdie tamatiekonfyt tot iets baie spesiaals.
8 suurlemoene gewas en gehalveer
1 kg kesietamaties
‘n stukkie botter
2cm stuk vars gemmer gerasper
1kaneelstokkie
2 stukkies steranys
5ml elk van koljandersade en gekneusde kardemompeule
Druk die sap uit van die suurlemoene en vul dit met water aan tot 1,7L en giet in ‘n kastrol.
Sny die suurlemoenvleis uit en plaas saam met die pitte in ‘n moeseliendoek. Sny die wit deel van die skil af.
Sny die skil in dun repies en kook dit in 150ml water tot sag.
Voeg dit by die suurlemoensap in die kastrol tesame met die tamaties, suiker, botter, geurmiddels en die moeseliensakkie.
Verhit dit terwyl geroer word tot die suiker opgelos is.
Kook vir sowat 40 – 60 minute oor lae hitte tot die konfyt stewig is.
Roer van tyd tot tyd om aanbrand te voorkom en skep skuim af wat bo-op vorm.
Skep dit in warm gesterilliseerde flesse en bedek met kleefplastiek en verseël.
MEDITERRENSE SOETSUUR DROëVRUGTE ATJAR: [HG WINTER RESEPTE]
Lewer 1 L.
Heerlik saam met kerrie en alle soorte sterk kase.
12 droëvye
½ kop rosyntjies
12 droëpere
20 droë appelkose
1 klein rooi brandrissie
1 heel knoffelhuisie
750ml rooiwynasyn
15ml balsamiese asyn
45ml heuning
60ml sonneblomolie
7ml mosterdsade
5ml borrie [tumeric]
5ml sout
5ml fyn gedrukte knoggel
4 – 6 heel naeltjies
2 heel kaneelstokkies
7ml heel peperkorrels
Giet kookwater oor die droëvrugte en dreineer.
Pak die vrugte in gesterilliseerde fles.
Meng die res van die bestanddele in ‘n kastrol en verhit tot die heuning opgelos het.
Giet oor die droëvrugte. Maak seker dit is goed bedek.
Giet nog asyn oor indien nodig.
Seël die flesse en bëre ‘n maand voor gebruik.
Jy kan egter enige kombinasie van droëvrugte gebruik, soos perskes of nektariens. Of vervang die rosyne met droë bosbessies – dit verleen ‘n besonderse smaak.
TURKSVY FYNKONFYT: [MAAK TUIS EN NEEM SAAM]
Skil 1kg ryp turksvye dun af en sny dit in klein stukkies op.
Voeg 625ml water by, verhit dit tot kookpunt en kook dit 'n kwartier lank met die deksel op.
Haal die kastrol van die stoof af.
Voeg 375g wit suiker, die sap van 'n halwe suurlemoen, 1 knoets gekneusde, gedroogde gemmerwortel en 'n knippie sout by die warm turksvymoes.
Verhit die mengsel stadig tot kookpunt en roer dit aan die begin totdat al die suiker opgelos is.
Kook dit oor matige hitte totdat die konfyt helder en dik is. Verwyder die gemmer en gooi dit weg.
Skuim die konfyt af, indien nodig.
Bottel dit warm en verseël dit wanneer afgekoel.
INGELEGDE AVO'S: [Lekker Resepte vir die Jongergeslag]
GOED OM TE WEET AS JY TE VEEL AVO'S HET!
Sousie:
175ml Olyfolie
18 Teelepels Suurlemoensap
175ml Appelasyn of witasyn
30ml Country garlic en herb (Robertsons)
Gemaalde swartpeper
Skud bogenoemde goed saam.
Berei avo's voor en sny in kwarte of in blokkies soos verkies.
Bedruip liggies met suurlemoensap om te verhoed dat dit verbruin.
Mikrogolf op hoog vir 1 minuut.
Laat effens afkoel en gooi in bottel met sousie.
Kan tot 2 maande bêre.
ADVOKADOPEER GEVRIES:
Ek ht n vit C tablet opgelos in n glas water die avo skoon gemaak en in n bakkie gesit en die vit C bo oor gegooi!
En dan gevries met vit C bo oor!
As ek dit dan uithaal en dit begin ontdooi dan haal ek die avo uit die vit C die oomblik as hy los kom!!!!
AARBEIKONFYT BINNE 10 MINUTE: [ONBEKEND]
Vir die aarbeikonfyt:
300 g aarbeie
250 ml / 240 g suiker
2 suurlemoenskywe, met skil en wit
Nou vir daai konfyt! Moenie dat prentjies van tannies, wat heeldag voor die stoof staan en sweet, jou kop... binneskiet nie. Die konfyt kook tussen 5 en 10 minute en jy hoef dit nie te bottel nie, want jy maak net wat jy benodig – nie vir ál die bure, vriende en familie nie. Plaas solank 'n piering in die vrieskas om die konfyt later mee te toets.
Sny die stingels en enige slegte plekke uit die aarbeie uit. As hulle klein is, halveer dit, terwyl die groot aarbeie in kwarte gesny moet word. Dit moet 300 g weeg, nádat jy al die uitsny- knipwerk gedoen het. Druk ongeveer die helfte van die aarbeie met 'n vurk fyn.
Sny twee kante van die suurlemoen oor die lente reguit af – ongeveer 'n half-sentimeter breed - sodat jy 'n stuk kry met baie skil en wit, maar min vesels.
Meng die aarbeie, suiker en suurlemoenstukke in 'n klein kastrol. Laat die suiker oor 'n lae hitte smelt. Bring tot kookpunt – die suiker moet heeltemal gesmelt wees voor dit kook. Dit moet vinnig kook – al borrelend. Haal die konfyt na 5 minute van die hitte af. Vat 'n teelepel vol en gooi dit in die verkoelde piering. Plaas in die vrieskas vir 'n minuut. Druk dit nou met jou vinger – as dit plooie maak moet dit nog 'n bietjie kook. Laat dit nog 2 – 3 minute kook.
Die doel van die piering-toets is om te sien hoe jou konfyt gaan wees as dit heeltemal afgekoel is. Die beste manier is egter om te besluit hoe jý daarvan hou. 7 minute werk gewoonlik perfek vir my – dan is die konfyt sag, amper soos 'n jellie. Dit behoort nie langer as 10 minute te kook nie – na 5 minute kan jy dit elke minuut of 2 toets – haal dit net telkens van die hitte af.
TAMATIE EN UIESLAAI GEBOTTEL: [BOTTEL EN BêRE]
4 kg Ryp tamaties sonder vel, opgesny
1 kg uie - in ringe gesny
Half bottel wit asyn
1 kg Suiker
1½ Eetlepels sout
2 Eetlepels mosterdpoeier (of na smaak)
2 Eetlepels matige kerriepoeier (of na smaak)
2 Eetlepels mazina
Metode:
Kook tamaties en uie.
Maak mengsel van bogenoemde bestanddele en gooi by.
Kook vir 1 uur oor matige temperatuur.
Bottel warm.
Geniet oor, op en in enige iets.
TANNIE ET SE MARMELADE: [Deur Aletta Lintvelt]
Hierdie marmelade sal jou mond behoorlik laat water!
Toast se ma het my dié marmelade leer maak. Ek kon nie glo dat jy byna tien heuningpotjies vol uit vier vrugte kan kry nie!
Jy benodig
•2 groot lemoene
•1 pomelo
•1 suurlemoen
•12 koppies kookwater
•12 koppies suiker (omtrent 2,5 kg)
Só maak jy
1 Sny die bokant en onderkant van al die vrugte af. Gebruik die fynste deel van ‘n rasper en rol die vrugte een vir een daaroor. Die idee is nie om die skil heeltemal te verwyder nie, maar slegs om die boonste was en olielagie te verwyder en te kneus. Sny nou elkeen oor die lengte in vier. Verwyder die wit los vliesie in die middel, en enige pitte.
2 Sny elke kwart in die dwarste in so dun as moontlik skyfies. Plaas al die vrugte en enige sap in ’n swaarboompot. Die swaarboompot moet eers moet botter gesmeer word voordat jy die vrugte daarin sit om te verhoed dat die konfyt vasbrand.
3 Bedek die vrugte met die kookwater en laat dit prut vir 30- 45 minute of todat die vrugte sag is. Dis reg sodra jy maklik met jou duim en wysvinger ’n stukkie skil kan fyn druk.
4 Verwyder die pot van die stoof en voeg al die suiker by. Laat dit staan vir ongeveer ’n uur en roer nou en dan tot al die suiker opgelos het.
5 Plaas die pot terug op die stoof en bring dit na kookpunt. Laat dit prut vir ongeveer ’n uur. Halfpad deur die kookproses sal ’n dik skuim vorm op die bokant van die stroop. Skep hierdie skuim af met ’n groot lepel.
6 Kry solank die potjies reg. Jy gaan tussen 9 en 12 potjies benodig – ou heuningpotjies werk goed. Die potjies moet silwerskoon wees – was hulle sommer in die skottelgoedwasser.
7 Verhit die oond tot 100 °C en plaas al die potjies op ’n groot plaat in die oond. Los die potjies in die oond en haal uit soos wat jy die potjies begin vul. Plaas ‘n paar van die potjies in ‘n kastrol met kookwater wat omtrent tot die helfte van die potjies se buitenkant kom. Dit is noodsaaklik dat die potjies goed warm is, anders sal dit bars.
8 Toets of die marmelade gereed is deur van die stroop met ’n houtlepel te skep en te laat afloop. As daar ’n jellierige druppel aan die lepel bly hang, is die stroop reg.
9 Skep die konfyt dadelik in die potjies. Maak die potjies tot bo vol aangesien die konfyt sal sak soos dit afkoel. Laat heeltemal afkoel en sit dan die deksels op.
GEELPERSKE PIEKELS : [PETRO DU TOIT]
2 kg geelperskes
6 groot uie
125 ml bruin suiker
15 ml wonderpeper
30 ml kerriepoeier
2 - 3 rissies
1½ bottel asyn
paar koljandersade
Skil perskes en uie.
Plaas perskes in bak en bedek met sterk soutoplossing. Gebruik 500 g sout op 4,5 liter water vir oplossing.
Laat oornag.
Dreineer perskes en uie volgende dag.
Verwyder pitte en sny perskes en uie in skywe.
Kook saam met die res van die bestandele tot dik.
Laat koud word, skep in gesteriliseerde flesse en verseël.
PICKLED RED ONIONS:
“This appetizer recipe is best served with any roasted, grilled or baked meat or poultry.”
INGREDIENTS
1 large red onion, sliced into 1/4-inch rounds
1 1/2 tsp. kosher salt
3/4 cup red wine vinegar
2 1/2 tbsp. sugar
1/2 tsp. freshly ground black pepper
DIRECTIONS
oSeparate the onion rings and put in a large bowl.
oSprinkle with the salt, tossing to distribute it evenly. Let stand for 30 minutes.
oRinse the onions and drain well.
oLay the rings between paper towels and pat them dry.
oPut the onions in a bowl.
oWhisk the vinegar together with sugar, and pepper in a small bowl.
oPour over the onions, toss and marinate for 1 hour.
oServe, or refrigerate until ready to use. (This will keep for 1 day.)
VYEKONFYT IN 20 MINUTE PIET: [BOTTEL EN BêRE VIR LATER]
Hierdie een is baie makliker en jy het nie so 'n groot klomp vye nodig nie.
2 koppies vye
1/2 t Margarien
1/2 t Gemmer
1 t Suurlemoensap
Plaas in mikrogolf oond en kook op hoë hitte vir 5 minute tot sag.
Voeg 11/2 koppie suiker by en kook weer in mikrogolf op hoë hitte vir 12 - 15 minute.
Laat effens afkoel en bottel warm (skep bottel so vol as moontlik en sit prop op)
Ek het bottels wat al 6 jaar oud is en nog niks makeer nie.
HOW TO MAKE SAUERKRAUT: [From Schulkochbuch Dr. Oetker]
5kg cabbage
100g salt
Using firm cabbages, remove outer leaves.
Using a fine cucumber slicer, slice the cabbage.
Make layers of cabbage and salt in an earthenware jar and stamp the cabbage down firmly so that the developing liquid is covering the sliced cabbage.
Cover with a cloth and then put a board and a brick on top and store in a cool place.
It takes 4-6 weeks.
INGELEGDE AARTAPPELSLAAI:
4kg aartappels
2 Bottels mayonaise
1 Blik kondensmelk
3 Groot uie gekap
Skil en sny aartappels in blokkies, kook in water met sout maar pasop dat aartappels nie te sag kook nie, maar NET gaar. Staan maar die rukkie en toets jou aartappels dat dit nie te sag kook nie.. Gooi water af.
Gooi mayonaise, kondensmelk en uie in ander kastrol en verhit tot net voor kookpunt. Gooi aartappels by warm mayonaise, roer deur en bottel warm in gesteriliseerde bottels.
Kan tot 2 maande op koel plek gehou word.
SOMMER MAAR NET VIR INGEVAL DIE LUS JOU BEETKRY OP 'N KAMP!
KARAMEL KONDENSMELK: [MICROWAVE MAKE EASY]
Neem 1 blikkie gewone kondensmelk, gooi dit uit in 'n groterige mikrogolf vaste bak en kook op Medium hitte vir 2 minute, roer en plaas terug vir nog 2 minute op Medium.
Stel dan die mikrogolf oond op Medium-laag (so 30% krag) vir 8 tot 10 minute.
Roer maar kort kort tot jy die kleur en dikte kry waarna jy soek.
WATERBLOM KONSERF:
Hierdie is een van twee ONTHOU disse wat Carol vir ons September - kuier gemaak het. As jy bekommerd is oor goggas in jou waterblommetjies, week hulle vir ‘n rukkie in soutwater en was dan baie goed.
50 waterblommetjies, verkieslik moet blommetjies nog toe wees
2 e koeksoda
2.5L suiker
sap van 1 suurlemoen
3cm gemmer, dun gesny, opsioneel
Skraap die bodem van elke waterblommetjie liggies met ‘n rasper. Sny daarna ‘n kruis in die bodem. Plaas oornag in die koeksoda wat met sowat 3½ liter water gemeng is. Was goed af onder lopende water. Los die suiker in ‘n groot kastrol met 2.750 liter water op en voeg die suurlemoensap en gemmer by. Bring die suikeroplossing tot kookpunt en gooi die waterblommetjies daarin. Prut ongeveer 15 – 20 minute tot glaserig. Skep die waterblommetjies uit in gesteriliseerde bottels en kook daarna die stroop af tot dit verdik. Giet die stroop oor die waterblommetjies, verseël en bêre in die spens. Bêre in yskas sodra oopgemaak.
WATERBLOMPIEKELS: [PASELLA]
Hierdie is een van twee ONTHOU disse wat Carol vir ons September Tuin-Tot-Tafel kuier gemaak het. Berei jou waterblommetjies deur dit oornag in ‘n soutoplossing te week*.
500g waterblommetjies
2 e suurlemoensap
½ t sout
200ml witwynasyn
150ml olyfolie
5 huisie knoffel, gekneus
3 lourierblare
3 pietersielietakkie
12 swartpeperkorrels
2 e koljandersaadjies
Indien jou waterblommetjies goggas in het, week dit oornag in ‘n soutoplossing en spoel goed af.
Bring ‘n kastrol met water tot kookpunt en plaas die waterblommetjies daarin, kook ongeveer 15 minute tot al dente. Skep die waterblommetjies direk in gesteriliseerde flesse en voeg die suurlemoensap en sout by, verseël die flesse en skud goed. Meng die res van die bestanddele en giet in die flesse. Maak seker dat die waterblommetjies bedek is. Verseël en bêere in die yskas vir ten minste 24 uur voor gebruik.
CHILLIE SOUS:
250 gram rooi en
250 gram groen chillies
1 groot uie
3 knoffelhuisies
1/2 koppie olie
1 middelslag groote All Gold Appelkoos konfyt, (smooth)
Metode
Sny al die stingels vanaf die chilli en kerf uie in kwarte.
Plaas in voedsel verwerker en (pulse) vir n min of twee tot fyn gekerf.
Voeg nou jou olie, knoffel en konfyt en meng nog n rukkie.
Bottel en laat staan vir n dag voor gebruik sodat alle geure kan meng.
MAKLIKE CHILLIE SOUS:
200 g Vars Chillies
1 t knoffel
1 t gemmer
1 koppie bruin asyn
1 koppie wit suiker
1. Maak die Chillies fyn met ‘n liquidizer.
2. Voeg die knoffel en gemmer by die chillies en meng goed.
3. Bring die asyn en wit suiker tot kookpunt.
4. Voeg die chillies by en laat dit vir 10minute prut of totdat die mengsel begin stroperig raak.
5. Gooi in skoon botteltjies, hierdie sousie hou omtrent vir 2 weke in die yskas.
PERSKE (of enige ander vrugte bv. appelkoos) VERNEUK KONFYT:
Bron :: In en Om die huis blog
Nie almal van ons het toegang tot 'n perskeboom in ons tuin of 'n groot aantal vars perskes nie. So hier is 'n resep wat enige iemand kan maak, met 'n bietjie "skelm vernuf" - om sodoende ook jou eie konfyt te kan bottel en op die spens rak te kan sit.
DIABETE, koop die natural perske (of ander) stukke ... onversoet ... in blikke, gebruik poeier versoeter na smaak ipv suiker. (Hierdie het ek bygevoeg)
Bestanddele:
2 blikkies ingelegde perskes (822g) - "Sliced Yellow cling peaches" werk goed.
2 K suiker
Metode:
Gooi die perskes met stroop en al in 'n medium pot en kook oor lae tot medium hitte vir 'n halfuur.
Roer elke nou en dan.
Gooi nou die suiker by en kook op medium hitte vir 2 ure. (Onthou dit moenie vinnig kook nie - eerder "simmer")
Roer gereeld gedurende hierdie kookproses sodat dit nie vas brand nie.
Sodra dit lyk soos konfyt en die regte dikte bereik kan jy dit bottel.
Gooi in gesteriliseerde glas potjies en verseël.
LEKKERSTE SOUSBOONTJIES OOIT: [HUISGENOOT WENRESEPTE]
2½ kop Suikerboontjies
2 kop Suiker
½ kop Bruin asyn
½ t Sout
Sorteer suikerboontjies en verwyder alle onsuiwerhede.
Bedek die boontjies met baie water en week oornag.
Volgende dag – dreineer geweekte boontjies, bedek met vars water en kook dit tot sag.
LET WEL:
Kook boontjies net in vars water moenie enigiets anders nou byvoeg nie.
[Dit moet melerig tussen vingers gevryf kan word.][ voeg klontjie margarien by as water oor kastrolrand wil skuim.]
Haal kastroldeksel van pot af teen die einde sodat boontjies taamlik droog kan kook.
Voeg die suiker, bruin asyn en sout by die boontjies en prut stadig totdat sous die verlangde dikte het.
Haal van stoof af en voeg ‘n eetlepel GOUESTROOP by en roer goed.
Maak baie en bêre, want jy gaan weer en weer hiervan wil eet.
WIMPY BURGER RELISH: [THE RECIPE LINK]
2 sticks cinnamon, broken up (2 to 3 Inches each before breaking)
2 teaspoons cloves, whole, slightly bruised
2 teaspoons allspice, whole, bruised
4 cups cider vinegar
4 cups tomatoes, coarsely chopped peeled and seeded (about 6 large)
2 cups granulated sugar
4 teaspoons mustard seeds
1/4 teaspoon cayenne pepper
4 cups cucumbers, chopped, unpeeled firm (do not use waxed cucumbers)
1 1/2 cups red bell peppers, chopped cored and seeded
1 1/2 cups green bell peppers, chopped cored and seeded
1 cup celery, chopped
1 cup onion, chopped
1 1/2 tablespoons turmeric
1/2 cup pickling salt (or other non-iodized salt)
8 cups water
Directions:
1 Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.
2 Combine vinegar with the bag of spices in a non-aluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.
3 Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes.
4 Add the sugar, mustard seed, and Cayenne pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.
5 Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. Stir the mixture, cover it, and refrigerate overnight.
6 Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
7 Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly.
8 Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.
9 Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat.
10 Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.
11 Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes. Yields 7 half-pints.
KERRIE-UIE: [BOTTEL EN BêRE]
(Heerlike bykos by braaivleis)
Maak ten minste 3 weke vooraf, bottel en plaas op rak - nie in yskas!
1,5 kg uie, geskil en in ringe gesny
500 g fyn appelkooskonfyt
100 ml druiwe-asyn
7 ml matige kerriepoeier
7 ml sout
7 ml borrie
125 ml suiker
METODE:
Vermeng alles deeglik en laat ongeveer 2 ure lank staan voordat dit gebottel word. Laat minstens 3 weke lank by kamertemperatuur verouder voor dit gebruik word.
WIELETJIEWORTELSLAAI: [ONTBYT BREKFIS VIR SMULPAPE - QUINTUS VERSVELD]
Bottel en bêre dit!
BESTANDDELE VIR SLAAI:
4-6 wortels (middelmatige grootte)
1 ui
1 soetrissie – rooi of groen
Bestanddele vir die sous
4 eetlepels water
4 eetlepels tamatiesous
4 eetlepels asyn /suurlemoensap – kan ook 50/50 met water verdun word
4 eetlepels suiker
2 eetlepels olie
kners worcestersous
2 teelepels kerriepoeier
sout en peper na smaak
mielieblom indien jy die sous wil verdik
METODE:
Sny die wortels in wieletjies, en die ui en soetrissie in ringe.
Kook alles saam vir 10-15 minute of totdat dit gaar is.
Hou eenkant.
Metode vir die sous
Meng al die bestanddele saam en kook vir ongeveer 3 minute.
Gooi die warm sous oor die wortels, uie en groenrissie en prut vir ʼn verdere 5 minute. Bottel dit in gesteriliseerde bottels.
Laat in die yskas vir ʼn dag en bedien koud.
MAURITIAN VEGGIE PICKLES: [BOTTEL EN BêRE]
INGREDIENTS:
200g finely sliced cabbage,
200g carrots cut into matchsticks,
200g French/haricot beans finely sliced lengthwise,
1/2 medium cauliflower, separated into small pieces,
3 black mustard seeds,
2 tablespoons crushed garlic,
1 tablespoon turmeric powder,
Sliced green chillies according to taste
10 tablespoons of mustard oil or vegetable oil
2 large onions finely chopped,
2 tablespoons white vinegar,
Salt to taste
METHOD:
1. Dip all the chopped vegetables in hot boiling salted water and leave for a few minutes until slightly cooked but still crisp.
2. Remove from water, drain and allow to dry out.
3. Blend the mustard seeds, turmeric powder with garlic and a little water to make a paste.
4. Heat some oil and fry the onion followed by the mustard/garlic/turmeric paste and some salt.
5. Stir fry the ingredients until cooked.
6. Add the dried vegetables and green chillies and mix well.
7. Remove from heat.
8. Allow to cool and stir in the vinegar.
9. Place in dry jars and store in refrigerator.
SWEETEND CONDENSED MILK IN YOUR BLENDER: [Ook van my niggie gekry]
• 1 cup sugar
• 1 cup dry powdered milk
• 1/2 cup water
• 1 Tbsp butter
HOW TO:
1. Put sugar & powdered milk in a blender
2. Put water & butter in a microwaveable dish & let it come to a boil in your
microwave; about 45-60 seconds. Keep an eye on it.
3. Add water/butter mixture to mixer & blend until combined. Scrape sides if you need to & blend again until thick. This makes aprox 1 and half cup condensed milk.
DULCE DE LECHE OR CARAMELIZED SWEETENED CONDENSED MILK IN YOUR OVEN: [Nog 'n manier vir karamel kondensmelk]
Urrrg. That is how you will feel when you consume as much of this as I have. My advice – do not sample it at all then you won’t have to try and stop yourself from eating it by the spatula-full.
How to turn sweetened condensed milk into this after the jump…
I used a method that is very widely documented online, pour one can of SCM into a glass pie dish and put in a baking/roasting tray filled with water to halfway up the side of the pie dish. Cover pie dish tightly with foil. Bake for 200 deg C for about 2 hours (Check after 1 hour) until deliciously thick and brown.
APPELKOOSKONFYT SONDER MOEITE: [MIKROGOLF MAKLIK] [PASELLA]
Amanda Conradie van die Kolgans River Restaurant in die Breederiviervallei gebruik baie ryp appelkose vir hierdie maklike konfytresep. Sy het dit vir ons gemaak tydens ʼn insetsel waar ons met appelkose gekook het.
(Maak 3 x 450 g bottels)
BESTANDDELE:
1 kg appelkose, oopgesny en ontpit
¾ kg suiker
SO MAAK JY:
Mikrogolf die appelkose 15 minute in ʼn groot glasbak op hoog (roer na 5 minute). Voeg suiker by en roer deur. Mikrogolf 25 minute op hoog en meng na tien en twintig minute. Skep in gesteriliseerde bottels* en laat goed afkoel.
*Steriliseer bottels deur hulle goed te was en in 150°C-oond te plaas vir 20 minute. Jy kan dit ook in ‘n skottelgoedwasser op hoë hitte was en laat droog word.
NOEDELSLAAI INGELEG/BOTTEL: [RENTIA ODERNDAAL PRETORIUS]
JY BENODIG:
500 gr klein skulpie noedels – sag maar nie pap- dreineer en hou eenkant
Kook die volgende vir ongeveer 15 min tot sag, nie pap nie
325ml olie
250ml asyn
1 kg tamaties, geskil en in blokkies gesny
½ kg uie fyngekap
500ml suiker
2 groenrissies – fyn gekap
As bogenoemde sag gekook is voeg 150/200 ml mayonnaise, sout en gemaalde swartpeper by
Voeg nou noedels by en bring net tot kookpunt en haal af.
Bottel warm.
WORTELATJAR: [MALEISE HUISKOS]
6 groot wortels
20ml growwe sout
125g methi-atjarmasala
6 knoffelhuisies fyn gedruk
1 groen brandrissie in ringe gesny
200ml olie
METODE:
Sny die wortels in dun repies.
Vryf met growwe sout en laat 3 dae in ‘n houer.
Verwyderl die wortels uit houer en plaas dit in ‘n glas- of vlekvrye staalskottel.
Voeg die knoffel en brandrissie by.
Verhit die olie in ‘n kastrol en giet dit oor die wortels.
Wanneer dit afgekoel het, plaas die wortelatjar in skoon lugdigte glashouer.
Maak seker dat die olie die wortels bedek.
Sit voor na keuse.
BLADJANG: [MALEISE HUISKOS]
‘n Soetsuur sous met ‘n tikkie brandrissie !
1 klein ui gekap
1 knoffelhuisie gekap
100g brandrissie fyn gedruk
150g appelkoofkonfyt
5ml heel komyn
Sout na smaak
METODE:
Versap al die bestanddele tot ‘n dik pasta.
Sit voor na keuse.
KITS BLADJANG: [BAIE LEKKER]
1 Blik gesnipperde perskekonfyt (900 gram)
4 groot uie
375 gr dadels
250 ml asyn
7 ml Tabascosous
7 ml sout
SO MAAK JY:
Maal die konfyt, uie en die dadels saam. Voeg die asyn , rissiesous en sout by en meng deeglik. Skep in gesterliseerde flesse en verseël.
Lewer 1,5 l bladjang
KERRIE PERSKES:
1 ry uie [daai lang sakkies met die uie in - 4 - 5]
2,2 kg perskes
1½ bottel asyn [750ml bottels]
1 dest lepel. kerrie
2 koppies suiker
¼ ons naeltjies
1 dest lepel all spice (korrek)
1 dest fyn gemmer
½ eetlepel sout
MAAK DAN SO:
Stooi suiker en sout perskes en laat staan oornag.
Kook stroop en res van bestandele (15 min).
Voeg uie by.
Kook 15 minute.
Voeg perskes by.
Kook 6-10 minute.
Bottel warm.
SOUSBONE:
1 Koppie bone
1 eetlepel meelblom
3 eetlepel asyn
1-2 teelepel goue stroop
1 teelepel sout
SO MAAK JY:
Kook bone in water sag.
Gooi water af.
Meng alles by boontjies en kook deur.
Bottel warm.
MY WENK:
Jy kan wit of spikkelboontjies gebruik.
VEGETARIAN BBQ SALAD IN A JAR: [Author: Mrs. Cox -Recipe type: Salad, Entree]Prep time: 15 mins
Total time: 15 mins
Serves: 1 serving
These Vegetarian BBQ Mason Jar Salads are perfect to pack on picnics, stow in the cooler for camping, or just pull out of the fridge for an easy meal.
Ingredients
•1½ TB smoky BBQ ranch dressing
•2 ounces organic black beans, rinsed and drained well
•1 oz organic red bell peppers, diced
•1 tsp diced organic red onions
•1 oz organic romaine lettuce, chopped
•4 organic grape tomatoes
•1 oz smoked cheddar cheese, cubed
Instructions
1.dressing
2.black beans
3.bell peppers
4.red onions
5.romaine lettuce
6.grape tomatoes
7.cheese
MY WENK:
Hierdie slaai sal vars bly vir 7 dae in jou yskas, solank die sous nie met die res van die slaai meng nie.
REFRIGERATOR CUCUMBER SALAD: [ANN KELLY – PHOTO – RECIPES WE LOVE]
"This is a great yummy summer salad and can stay in your fridge up to 2 months."
Ingredients:
4 thinly sliced cucumbers
1 large sliced red onions
1 large sliced green bell peppers
1 tablespoon salt
2 cup white vinegar
1 ½ cups sugar
1 teaspoon celery flakes
1 teaspoon red pepper flakes
Preparation:
Mix cucumbers, onions, peppers and salt; set aside.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil.
Remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar).
Pour mixture over cucumbers.
Store in refrigerator.
You can combine this excellent recipe with some others from our collection.
Will keep up to 2 months.
Makes 2 quart jars.
EASY GIARDINIERA: [ITALIAN PICKLES - DELISH!!!!!'n MOET IN JOU YSKAS....baie lekker saam met baie goed!!!!
Yield: About 2 quarts. [ongeveer 8 koppies]
4 serrano chiles, thinly sliced, with seeds removed
2 red sweet peppers, cut into 1/2-inch pieces
1 or 2 celery ribs, sliced
1 or 2 carrots, sliced
1 medium head cauliflower, cut into small florets
1/2 cup salt
2 cloves garlic, slivered
1 (5 ounce) jar pimento-stuffed green olives, chopped
3 teaspoons dried oregano
1 teaspoon crushed red pepper flakes (add more if you would like a hotter version)1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
1/2 cup olive oil (not extra virgin)
1/2 cup grape seed or safflower oil. (or use all olive oil)
Directions:
1. In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
2. Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
3. In one sterilized jar, combine the garlic, olives and all the herbs and spices; add the vinegar and the oils and shake well to emulsify the dressing. Pour half the dressing into the other jar.
4. Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids on to jars and refrigerate. Allow the mixture to mellow for a 4-5 days before serving.
Because the condiment has oil in it, the oil will congeal in the refrigerator. Just dish out a serving and let it stand at room temperature for 10- 15 minutes.
How To Use Giardiniera:
The beauty of this condiment is its versatility. Add some giardiniera to scrambled eggs for an eye opening twist, or similarly, fold some into an omelet.
For the most part though, plan to add a few forkfuls to any Italian style dish. It is the ideal addition to a sandwich or add it to pasta salad. The standard Italian antipasto misto wouldn’t be quite right without these, and they also work very well alongside grilled fish or meats, especially pork chops or as a condiment for burgers.
FIVE MINUTE TAMATO SAUCE:
Any leftover sauce keeps well in the refrigerator for three or four days.
¼ cup extra virgin olive oil
1½ teaspoons crushed red pepper flakes
½ teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
WHAT TO DO:
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a ½Lt of tomato sauce.
HOMEMADE BISQUICK MIX: [MR FOOD]
This recipe appeared in the Kansas City Star food section some years ago. Try this and you'll never buy the boxed Bisquick mix again!
Serves: 7 cups
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Directions:
Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for "Bisquick mix".
PICKLED YELLOW SQUASH: [the kitchen]
Makes 3 cups squash (strained)
2 pounds small yellow squash
1 sweet onion, preferably Vidalia
1 small red bell pepper
1/4 cup kosher salt
2 1/2 cups cider vinegar
3/4 cup sugar
1 tablespoon ground mustard
WHAT TO DO:
Slice squash into very thin rounds. Remove both onion ends, peel, and cut in half lengthwise. Slice 1/2 of the onion into very thin strips, reserving the other half for another use. Seed and finely dice the bell pepper.
Toss squash, onions, peppers, and salt together in a mixing bowl. Add a handful of ice cubes and just enough cold water to cover. Stir well to combine, and set aside for thirty minutes.
Rinse the vegetables well and place in a colander or sieve to drain. Meanwhile bring the vinegar, sugar, and ground mustard to a boil in a small saucepan. Immediately remove from heat, stirring to make sure the ingredients are dissolved, and allow the vinegar to cool for 3-5 minutes.
Gently pat vegetables dry with a towel and place in an airtight container. Pour vinegar over the mixture, tossing a fork to make sure all the slices get soaked. Cover and refrigerate until cool. Strain from brine before serving.
LEMON PICKLE: [BOTTEL EN BêRE]
• ½ cup salad oil
• 3 tablespoons salt
• 1 teaspoon turmeric
• 1 teaspoon ground fenugreek
• 1 teaspoon yellow mustard seeds
• 1 teaspoon red pepper flakes
• ½ teaspoon fennel seeds
• ¼ teaspoon asafetida (optional)
• 6 cloves garlic, peeled and sliced
• 2 ounces fresh ginger, sliced
• 18 lemons
HOW TO COOK:
1. Heat a frying pan. Add the oil and all the ingredients except the lemons. Cook over low heat for 45 seconds, but don't brown the garlic. Set aside to cool.
2. Quarter the lemons, do not peel, and place in a large bowl. Add the cooled spiced oil and toss well.
3. Pack into a 1-gallon wide-mouth jar. Seal the jar and leave it on your kitchen counter, near a window.
4. Shake the jar and roll the juices about once every 3 days. You will need to open the jar now and then to allow gas to escape.
5. After 2 or 3 weeks the pickles are cured. Place in the refrigerator, where they will keep well for a couple of months.
6. Serve as a pickle course with any of the Indian dishes in this section.
To Make: plenty
BASIL PESTO: [SARIE]
Pesto hoef jy nie nét saam met pasta te gebruik nie. Jy kan dit ook op broodjies, in slaaisouse of in feitlik enige gereg gebruik. Eksperimenteer ’n bietjie met dié wonderlike resep.
(sowat 200 ml)
5 ml sout
4 handevol vars basiliekruidblare (sowat 100 g)
4 knoffelhuisies
20 g dennepitte [kan amandels gebruik as plaasvervanger
60 g pecorino-kaas, fyngerasper
40 g parmesaan-kaas, fyngerasper
120 ml olyfolie
MAAK DAN SO:
Jy kan ’n stamper en vysel of jou voedselverwerker gebruik. As jy laasgenoemde gebruik, gooi die sout en die helfte van die basiliekruidblare in. Verpulp tot fyn. Voeg die knoffel en nog ’n paar basiliekruidblare by. Verpulp weer tot fyn. Voeg die res van die blare by en maak fyn. Voeg die dennepitte by en kap tot fyn. Haal die mengsel uit jou voedselverwerker en vou die kase in. Gooi die olyfolie bietjie vir bietjie by tot jy ’n gladde pasta het. (As jy ’n stamper en vysel gebruik, doen jy alles dieselfde, net met meer inspanning!)
SWEDISH PICKLED BEETS: [ALANNA]
Hands-on time: 7 minutes
Time to table: 24 hours
Makes 8 cups
1 cup cider vinegar or white vinegar
1 cup water
1/2 cup sugar
2 teaspooons salt
1/4 teaspoon black pepper
4 or 5 15-ounce cans beets, preferably chunks or small beets, drained (see ALANNA's TIPS)
OPTIONAL (see NOTES)
1 cinnamon stick
5 cloves allspice
Mix vinegar, water, sugar, salt and pepper and bring to boil, either in the microwave or in a saucepan, stirring occasionally to lift the sugar and salt from the bottom. Meanwhile, put beets in large glass (see TIPS) container with cover. When liquid boils, remove from heat and pour over beets. REFRIGERATE 24 HOURS BEFORE SERVING.
ALANNA's TIPS & KITCHEN NOTES
I suspect the beets will absorb liquid better when in irregular chunks since beet slices tend to stick together. Del Monte sells a 'chunk' product but if you can't find it or something similar, consider chopping the slices into irregular pieces. I'm more than happy with the price and quality of house-brand canned beets from Schnucks, the largest grocery chain in St. Louis. They are small and of excellent quality.
Beet juice stains so glass is preferable. Plus, it looks so pretty in the fridge!
My container actually holds five cans of beets -- and since they keep a long time, I'm happy to have more on hand. For the first few days, however, I turn the jar upside down so the beets on top get 'pickled'.
A commenter suggested adding a cinnamon stick and some allspice -- and so I tried. This adds a 'spice' dimension similar to commercial pickled beets. I "like" it but find the spices a bit much.
PICKLED HOT DOGS & BANANA PEPPERS: [Sandra Lynn Caraway]
2 Cups White Vinegar
2 Cups Sugar
2 Cups Water
1/2 Tbsp. Alum
1 1/2 Tbsp. Pickling Spice
4 Cloves of Garlic / 1 per Jar (Optional)
Hot/Sweet Banana Peppers
16 Regular Length Hot Dogs
There are a few steps when making these:
COLD PACKING JARS:
Have your clean jars in front of you as you begin to cut up the hot dogs and peppers. I prefer to half the hot dogs and place two halves on the bottom of the jar first. Then I proceed to thinly slice the peppers into rings and then layer them. Then continue alternating the hot dogs and peppers until there is a generous inch of head space left in the jar.
Making the pickling brine:
Combine the White Vinegar, Water, Alum, Pickling Spice and Sugar into a medium to large sauce pan and bring to a boil allowing the sugar to dissolve.
COMBINING AND "BATHING" THE JARS:
Add pickling brine to the cold packed jars, still leaving 1/2 to 3/4 inch of head space.
Clean rim of jar with a rag to remove any liquid or debris.
Apply lid and rings and place in "hot bath" for 15 minutes.
Remove and place in a cool dry area to cool down.
FRENCH VINILLA COFFEE CREAMER: [MRS HAPPY HOMEMAKER]
INGREDIENTS:
14oz sweetened condensed milk
14oz milk (whole, lowfat, or skim – doesn’t matter)
2 teaspoons vanilla extract OR Vanilla Coffee Syrup for a stronger flavor
a large mason jar, or other container of your choice
14oz milk (whole, lowfat, or skim – doesn’t matter)
2 teaspoons vanilla extract OR Vanilla Coffee Syrup OR vanilla bean paste
a mason jar (quart is perfect)]
INSTRUCTIONS:
Pour all of the ingredients into your mason jar. Screw the lid on tightly, and shake vigorously for a few minutes until well combined.
*To Make it creamier, substitute the milk for heavy cream
**I use the milk/cream that I use expiration date as a guide to how long my homemade creamer is good for.
HOT PEPPER JELLY: [inspired by the Kraft recipe, and All Recipes; Gluten-Free and Vegan]
Makes 7 to 8 cups of jelly (I used 3 two-cup jars that I filled entirely, and one two-cup jar that was just over halfway full = just over 7 cups of jelly)
1 3/4 cups red peppers, de-seeded and finely diced (1 very large red pepper, the biggest I could find)
1 1/2 cups green peppers, de-seeded and finely diced (1 large green pepper, the biggest I could find)
3/4 cup jalepeno peppers, de-seeded and finely diced (7 jalepeno peppers that were about thumb-sized, each)**
1 cup apple cider vinegar (I used Bragg’s)
Two 1.75-ounce packets Sure-Jell pectin (use the Pink “For Less or No Sugar Needed” Recipes box;not the Yellow box)
5 cups white sugar
Prepare the glass jars by sterilizing them. Do this by washing jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.
Fill a very large stockpot with water and allow it to nearly boil on the stovetop. This may take 15+ minutes given the size of the pot and amount of water, and while waiting, complete the rest of the steps.
Put on a pair of rubber kitchen gloves and finely chop the peppers by hand (or pulse using a food processor) and add them to a medium-sized 6 to 8-quart stock pot, taking care to avoid adding the seeds of the pepper to the mixture, being especially cautious with the jalepeno pepper seeds (I sliced each jalepeno in half, down the middle, and removed 80% of the seeds by hand, before finely chopping them). To the peppers, add the vinegar and Sure-Gell pectin (two packets). Place stockpot on the stovetop and bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and stir constantly. After a full rolling boil is reached, add the sugar. It will foam and bubble up, and if foam is intense, skim it off with a spoon. Return to a full rolling boil and once full rolling boil is reached (it may take a minute or two to reach it) boil for exactly 1 minute, stirring constantly. Remove pan from heat.
Quickly ladle jelly into the sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place the jars loosely into the nearly boiling water using tongs or carefully using two spatulas guiding them into the water (or if you have a canning rack, use it and slowly lower jars into pot). The water should cover the jars completely, and should be hot but not boiling when place the jars in. Bring water to a boil, and after it’s boiling, process for 10 to 12 minutes, partiallydependent on altitude (the higher you are, the longer you process. San Diego is at sea level and I processed 10 minutes. If you live on a mountain-top, go with 12 minutes).
After processing, remove jars and place upright on towel to cool completely, and do not disturb them. Choose their resting place wisely, because where ever they are placed, they need to remain undisturbed and untouched until they seal. You may begin to hear loud pops immediately, or within 24 hours and that means the jar has sealed. If you are uncertain if they’ve sealed, after the jars cool, check seals by pressing middle of lid with finger. If the lid is sunken and does not spring back, it’s sealed (success!) If lid springs back, jar is not sealed and refrigeration is necessary. I prefer my pepper jelly chilled and store it in the refrigerator. Unsealed or opened pepper jelly will likely keep for weeks in the refrigerator; and sealed jars of jelly will keep for one year or longer, if stored in a cool, dry place.
Notes:
**Chopped peppers should reach 4 cups in total and the Kraft recipe called for 1 1/2 cups of red and green peppers, each, and 1 cup of jalepeno peppers. The Allrecipes recipe calls for 1/4 cup of jalepeno peppers. I used 3/4 cup jalepeno peppers and found this jelly to be very hot. It’s at least twice as hot as the Trader Joe’s Pepper Jelly. I like spicy food and can handle lots of heat and this is even on the edge of my limits. If you are a person who likes things “mild” or do not want your sinuses cleared instantly, go with 1/4 cup jalepenos. The next time I make this I will likely reduce my jalepeno peppers to about 1/2 cup, or about 4-5 peppers, not 7; and I will take care to add fewer seeds.
You could also add yellow or orange peppers, and add all peppers in ratios and quantity to personal taste.
Highly recommended to wear gloves. Chopping peppers in this amount and quantity will irritate or burn your hands and with all the boiling water, keep gloves on.
The whole process from start to finish was done in less than an hour. Canning happens fast and once you begin, things go very fast and so have everything organized: 1 extra large stockpot of nearly boiling water ready and waiting; 1 other large stockpot with peppers, vinegar, pectin; and have the 5 cups of sugar measured out in a bowl and ready to go so that when the full rolling boil is reached, the sugar goes in right away. Then, it all goes into jars and then the jars go into the large stockpot to process. Make sure you know your steps, what you’re doing next, and you’ll be fine. It’s really easy, but be organized.
Disclaimer: I am not a canning expert. This is what I did based on comparing the two recipes linked above, as well as countless other forums. I wrote out the directions and what I did in plain English and as simply as possibly in an attempt to demystify a complicated process but I am not a canning expert and if you have specific questions, Google things and do your own research before you start. Use common sense when canning, such as no small children in the kitchen with all the boiling water. As with any other type of cooking or food handling practice, it is your responsibility to make sure your food is ultimately safe to ingest.
According to my research, Sure-Jell is gluten free and vegan (Sure-Jell contains pectin instead of gelatin), making this jelly gluten free and vegan.
Nothing like putting your deodorant to the test while eating your jelly as your core body temperature raises about ten degrees.
EASY HOMEMADE WORCESTERSHIRE SAUCE: [FOOD GENEGAD]
(makes 3/4 cup)
1/2 cup apple cider vinegar (where to find raw, unfiltered apple cider vinegar)
2 tablespoons Thai fish sauce (where to find Thai fish sauce)
2 tablespoons honey (where to find raw honey
1 tablespoon molasses (where to find REAL black strap molasses)
juice of one lime
1/2 tsp ground clove
1/2 tsp onion powder
1/4 tsp garlic
1/4 tsp of chili powder
THE HOW TO:
Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!
That’s it. See what I mean about this being an easy recipe for homemade Worcestershire sauce?
NO COOK SWEET AND SOUR SAUCE: [By: Dorothy Delaney]
Add lots of flavor to your dishes in no time at all with this No Cook Sweet and Sour Sauce recipe from Dorothy Delaney. Made with plenty of pineapple, this easy sweet and sour sauce recipe is so incredibly versatile.
INGREDIENTS:
2 cups pineapple juice, with tidbits of pineapple
4 tablespoons vinegar (coconut or rice)
3½ tablespoons raw sugar
1 tablespoon psyllium seed
INSTRUCTIONS:
1.Mix pineapple juice, vinegar, sugar and seeds by hand or in a personal blender, adding the tidbits of pineapple by hand.
2.Chill until thickened.
NOTES:
Serve over meatless meatballs, use in a salad/Thai Salad Dressing. Use as a dipping sauce for veggies or a bed of cauliflower/sprouted rice.
GEBOTTELDE NOEDELSLAAI: [BOTTEL EN BêRE]
500 gr klein skulpie noedels – sag maar nie pap- dreineer en hou eenkant
Kook die volgende vir ongeveer 15 min tot sag, nie pap nie
325ml olie
250ml asyn
1kg tamaties, geskil en in blokkies gesny
½ kg uie fyngekap
500ml suiker
2 groenrissies – fyn gekap
As bogenoemde sag gekook is voeg 150/200 ml mayonnaise, sout en gemaalde swartpeper by.
Voeg nou noedels by en bring net tot kookpunt en haal af.
Bottel warm.
PICKLED GREEN TOMATOES: [BOTTEL EN BêRE]
(makes 1 quart pickles)
INGREDIENTS:
½ teaspoon red pepper flakes
1 bay leaf
1 tablespoon coriander seeds
1 cinnamon stick
6 cloves
1 tablespoon black peppercorns
2 cloves garlic
2 cups cider vinegar
½ cup water
2 tablespoons honey
1 tablespoon salt
1 pound green tomatoes (quartered and/or sliced)
1 quarts worth of canning jars (sterilized*)
DIRECTIONS:
1. Bring everything but the tomatoes to a boil for 3 minutes.
2. Meanwhile, stuff the tomatoes in the the jar(s).
3. Pour the liquid over the tomatoes making sure to cover them.
4. Put the lids on and give them a good shake to make that all of the air bubbles come out to the top.
5. Store in the fridge for 3 months.
* To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.
MUSTARD PICKLED EGGS: [from the Pennsylvania Farm Show]
1 ½ cups white vinegar
1 cup sugar
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon salt
½ teaspoon yellow food coloring (optional)
8 hard-boiled eggs
WHAT TO DO:
Mix all ingredients, except eggs, and pour over eggs. Let sit, refrigerated for 3 to 4 days to reach full flavor.
You can speed up the process by heating the pickling mixture before pouring over the eggs.
ALL NATURAL EASY HOMEMADE KETCHUP:
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 12
INGREDIENTS:
Two 6 oz. cans of organic or regular tomato paste
1 1/3 cup cider vinegar
2/3 cup water
3 tablespoons stevia extract (the finely-powdered kind you get at Trader Joes) [sugar substitude with no calories]
4 tablespoons minced white onions
4 cloves garlic, minced
2 teaspoons sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
INSTRUCTIONS
1.Blend together in food processor until smooth.
2.Put in small saucepan and heat on medium heat for about 5 minutes, stirring often.
3.Let cool, then keep refrigerated.
RED ONION MARMALADE: [UNKNOWN SOURCE]
2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaves
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port
HERE'S HOW:
Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal.
Can be eaten straight away, but keeps in the fridge for up to 3 months.
KITS BLADJANG:
1 Blik gesnipperde perskekonfyt (900 gram)
4 groot uie
375 gr dadels
250 ml asyn
7 ml Tabascosous
7 ml sout
SO MAAK JY:
Maal die konfyt, uie en die dadels saam. Voeg die asyn , rissiesous en sout by en meng deeglik. Skep in gesterliseerde flesse en verseel
Lewer 1,5 l bladjang.
KITS KERRIE GROENBONE: [BOTTEL EN BêRE]
Kan koud of warm bedien word.
500 g bevrore- of vars bone
(ek het gekoopte gevriesde bone gebruik- Naomi.)
2 uie fyn gesny
3 ml sout
200 ml suiker
200 ml asyn
10 ml kerriepoeier
15 ml mielieblom
METODE:
Kook die bone, uie en sout tot sag, nie pap nie (10min) in water.
Gooi die water af.
Voeg suiker en asyn by, kook vir 5 min.
Meng kerrie en mielieblom met bietjie water.
Voeg by bone en kook vir 5 minute.
Roer aanhoudend.
Kan bottel- of net in yskas bêre tot gebruik.
FIRST PLACECAPPUCCINO MIX:
So- here's what you need:
1½ c. powdered fat-free non-dairy creamer
½ c cocoa powder
3/4 c. Splenda
2/3 c. decaffeinated instant coffee
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
Combine all; mix well and store in an air-tight container.
When ready to use, add 3 level Tablespoons of mix to 1½ c. boiling water.
Stir and enjoy!
BASIC CHAKALAKA: [ALGOA FM]
90 ml canola/vegetable oil
1 large (2 small to medium) onion, finely chopped
2,5cm piece fresh ginger, grated
2-3 fresh garlic cloves, crushed
1 red and 1 green cayenne (or hotter/milder) chilli, chopped finely
6 medium tomatoes (500g), chopped roughly
15-30ml brown sugar
1 red and 1 yellow pepper, roughly chopped
30ml (Rajah) medium curry powder (or other preferred masala)
2 large carrots, grated, chopped finely or julienne sliced
Optional: 1-2 handfuls chopped cabbage/cauliflower/butternut/sweetcorn
1 tin (410g) baked beans
15-30ml lemon juice
handful fresh coriander leaves, roughly chopped
WHAT TO DO:
In a medium to large saucepan fry the onions over medium to high heat in the half the oil for 2-3mins, stirring, till softening and colouring. Add the ginger, garlic, chilli and curry powder and cook, stirring for another minute. Reduce heat to medium and add the tomatoes and sugar (plus up to 125ml water to prevent the spice mixture burning) and cook, stirring regularly, for 10 mins – keep at a medium bubble. Add peppers and carrots (and optional ingredient) and cook for another 10 minutes. Now stir in baked beans and return to the boil. Remove from the heat and add lemon juice and coriander. Check seasoning and stir in other half of the oil. Serve hot or cold – keeps well-sealed in the fridge for up to a week.
BLOMKOOL PIEKELS: [SARIE]
As jy van piekels hou as bykos, dan is hierdie resep net vir jou. Dit kan maande in die yskas gehou word.
Genoeg vir 6 – 8
10ml heel koljander
10ml mosterdsaad
5ml komynsaad
1 lourierblaar
500ml witwyn-asyn
5 knoffelhuisies
1 stuk gemmer [duimnael grote], fyngerasper
2 baba-uie, in ringe gesny
125ml suiker
10ml sout
10ml rissievlokkies
1 kop [340g] blomkool, in los blomme gebreek
4 wortels, in ringe gesny
SO MAAK JY:
Droogbraai die speserye en lourierblaar. 3 – 5 minute in warm middelslag pot.
Voeg res van die bestanddele, behalwe blomkool en wortels by.
Bring tot kookunt en kook 5 minute.
Voeg blomkool en wortels by,
Verwydervan hitte en gooi vuurwarm mengsel in glasflesse wat dig seël.
Laat afkoel in flesse en piekel minstens ‘n dag lank voor jy dit voorsit.
Dit kan 2 – 3 maande in die yskas hou.
MAKLIKE PERSKEBLATJANG: [LANDOU BOEREKOS] Bottel en Bêre
Lewer 560ml blatjang
Roer dit in vleissous, eet dit saam met vark of hoender of smeer dit op toebroodjies met sterk cheddarkaas en peperige blare, soos roket of bronkors.
1 kg perskes, geskil, ontpit en gekap
2 uie, grof gekap
2 knoffelhuisies, fyn gedruk
5cm vars gemmer, geskil en gerasper
125ml wit druiwe- of wynasyn
125ml ligte bruinsuiker
Sout en swartpeper na smaak
SO MAAK JY:
Sit al die bestanddele, behalwe die sout en peper in ‘n kastrol en roer oor lae hitte tot suiker opgelos is.
Verhit tot kookpunt, bedek en prut liggies vir 15 minute.
Roer gereeld om te keer dat dit brand.
Verwyder die deksel en prut verder tot blatjang dik is.
Geur goed met sout en peper en skep in gesteriliseerde glasflesse of bottels.
MY WENK:
Jy kan pitlose rosyne of sultanas byvoeg en ook 'n rissie fyn kap en byvoeg.
SLAPHAKSKEENTJIES: [KOOK SUID-AFRIKAANS]
1 kg Pickling onions, peeled
3 Eggs
30 ml White sugar
5 ml Dry whole grain mustard
2 ml Salt
125 ml White vinegar
30 ml Water
200 ml Milk
WHAT TO DO:
Cook onions in boiling water until just tender. Drain and cool.
Make the sauce by whisking eggs, sugar, mustard and salt until creamy. Add vinegar, water and milk and cook very gently over a low heat until the sauce thickens.
Pour hot sauce over the onions and serve the dish when cooled.
Keeps very well in fridge for a couple of weeks.
NOEDELSLAAI INGEMAAK: [Liezl Brandt] [LEKKERRESEPTE VIR DIE JONGERGESLAG]
500g strikkie noedels half gaar gekook.
KOOK SAAM vir 15min:
1 kop Olie
1/2 kop asyn
1 kop Appelkooskonfyt
1 kop Suiker,
1 blik van elk Mexican/ Italian/ Tamatiesmoor
1 gekapte greenpepper.
SO MAAK JY:
Verwyder van stoof en meng 150ml Mayonnaise by asook die noodles.
Bottel warm en geniet saam enige ete.
*Dis maklik om te maak en is heerlik!
GROENTE PICCALILLI: [deur Barbara Joubert] [BOTTEL EN BêRE]
Tradisioneel in Brittanje word groente-piccalilli met cheddarkaas en varkvleispasteitjies as ’n “ploughman’s lunch” in ’n kroeg voorgesit. Picalilli het ’n suur smaak.
sowat 500 – 600 ml
200 g klein worteltjies
400 g blomkool
1 groot ui, gekap
180 g groenbone
125 ml water
35 g (75 ml) mielieblom
150 ml water
700 ml appelasyn (cider vinegar)
65 ml fyn appelkooskonfyt
10 ml mosterdpoeier
10 ml kerriepoeier
5 ml borrie
2 ml sout
MAAK DAN SO:
Plaas wortels, blomkool, ui en bone in ’n mengbak. Gooi kookwater oor en laat staan 5 minute. Dreineer in ’n vergiettes. Meng die 125 ml water met mielieblom tot ’n gladde pasta. Gooi die 150 ml water, asyn, appelkooskonfyt, mosterdpoeier, kerriepoeier, borrie en sout saam in ’n kastrol. Voeg die mielieblompasta by en bring tot kookpunt. Laat 10 minute oop kook en roer nou dan. Voeg gedreineerde groente by en laat nog 5 minute kook. Skep in gesteriliseerde bottels.
TWEE UUR KOMKOMMER PIEKELS: [RSG RESEPTE]
BESTANDDELE:
1 Engelse komkommer
125 ml wit wyn asyn
125 ml water
10 – 15 ml suiker
1 klein bossie pietersielie, grof gekap
½ rooi ui, dun gesny
1 lourierblaar
sout en peper
METODE:
Halfeer die komkommer in die lengte en skraap die saad met ‘n teelepel uit.
Sny elke helfte in drie lang stukke en sny elke derde in dun repe.
Plaas die komkommer en al die ander bestanddele in ‘n houer wat kan seël en laat dit in die yskas vir minstens 2 uur.
HOMEMADE ALMOND MILK:
I am a huge fan of smoothies in the morning (and not in the morning) and am always doing crazy experiments to try and mix them up. In my adventures, I have tried a few store bought varieties of almond milk but none have really stuck as I find the plain ones kinda gross and the flavoured ones laden with sugar. And let's just say I like to save my sugar for CAKE. So I took matters into my own hands and made my own guilt free vanilla almond milk.
Step 1 - Soak almonds in plenty of water overnight (or at least 8 hours). This will plump up your almonds and get them ready for milkin'.
Step 2 - Into a blender put 2 parts warm water for every part almonds and whizz until smooth.
Step 3 - Gently squeeze milk through 2 pieces of cheese cloth (or a nut milk bag if you are fancy) to remove the pulp.
Step 4 - Flavour 2 cups of milk with a splash of agave nectar, a pinch of sea salt and the seeds of 1 vanilla bean. You can also add a couple of tablespoons of cacoa for a rich chocolate milk. Enjoy!
SUGAR AND FAT FREE SWEETENED CONDENSED MILK: [GROUP RECIPES]
INGREDIENTS:
• 1 tsp cornstarch
• 1 tbsp cold water
• 1 1/4 cup dry nonfat milk powder
• 1/2 cup water
• 1/2 cup Splenda
• 1 tsp vanilla
HOW TO MAKE IT:
•Combine cornstarch and cold water in a small dish, set aside.
•In a microwaveable container, stir together milk powder & water.
•Cover and microwave 45 seconds or until hot but not boiling.
•Stir in cornstarch slurry and microwave 10-15 seconds longer, until thick.
•Stir in Splenda and vanilla thoroughly.
•Chill minimum 2 hours before using.
TAMATIEKONFYT: [Deur ARINA DU PLESSIS -Foto: BERNA COETZEE] ] MAAK TUIS EN NEEM SAAM!!!!
'n Veelsydige konfyt vir jou spens.
Vars gemmer gee aan dié konfyt die heerlikste smaak. Dis nie net lekker op roosterbrood nie, maar gee wonderlike geur aan souse, bredies en kerriegeregte.
■ 1,2 kg ryp tamaties
■ Kookwater
■ Sap van 1 suurlemoen
■ 4 x 250 ml suiker
■ Stuk vars gemmer van 6 cm, geskil en in stukke van 1 cm gesny
■ 2 ml growwe sout
SO MAAK JY:
Bedek die tamaties met kookwater en laat staan vir drie minute. Spoel af met koue water en trek die skille af. Kap fyn. Sit die gekapte tamaties en die suiker in ’n swaarboompot en voeg die suurlemoensap by. Roer tot die suiker opgelos is. Voeg die gemmer en sout by en verhit tot kookpunt. Kook vinnig, terwyl gereeld geroer word, tot die konfyt setpunt bereik. Skep in gesteriliseerde flesse en verseël dadelik.
Lewer 800 ml konfyt.
MA BOOTHA SE KAASSMEER: [BRON ONBEKEND]
Hierdie resep is baie lekker en spaar sommer baie geld, om dit self te maak.
1kg proseskaas
3k melk(moenie boksiemelk gebruik nie)
500g rama margarien(moenie iets anders probeer nie)
Aromat na smaak
2k biltong of enige speserye of knoffel soos jy verkies.
SO MAAK JY:
Kook 3k melk. Rasper die kaas en voeg by die melk. Roer aanmekaar en sit margarien by. Wanneer margarien gesmelt is, moet jy nog bly roer totdat al die kaas gesmelt is. Voeg die geurmiddels by.
TUISGEMAAKTE TAMATIESOUS:
3kg ryp tamaties
4 groot uie
Maal en kook saam en voeg by:
750ml wit asyn
700g suiker
1 desertlepel sout
1 knoffelhuisie
2 eetl heel peperkorrels
3t rooipeper, afgeskraap
MAAK DAN SO:
Kook alles saam tot voor dik. Haal af en voeg 2 desertlepels maizena by `n klein botteljie Tomango tamatiesous en roer tot gemeng. Voeg by die tamatiemengsel en kook tot maizena gaar is. Bottel baie warm.
TANT NANNIE SE KERRIEWORTELSLAAI: [BRON ONBEKEND]
2 bossies wortels in ringe gesny
4k asyn
2 desertlepels mosterd
4 eetl stroop (opsioneel)
6 uie
4k suiker
4 eetl meelblom
2 desertlepels Kerrie
1 desertlepel borrie
SO MAAK JY:
Kook wortels nie te sag nie en dreineer. Kook uie apart en dreineer. Meng wortels en die uie. Kook res van die bestanddele goed en voeg wortel en uie mengsel by en roer goed. Kook deur en bottle warm. Baie lekker saam met braaivleis.
MY WENK:
Jy kan ook hierdie slaai maak deur die wortels te rasper, dan te kook tot sag en voeg die res by en laat deurkook.
HOMEMADE WORCESTERSHIRE SAUCE: [Author: adapted by Frugal Antics of a Harried Homemaker]
INGREDIENTS:
2 cups apple cider vinegar
•½ cup molasses
•½ cup gluten free soy sauce or tamari
•3 Tbsp fresh lime juice
•1 Tbsp fresh grapefruit juice
•2 Tbsp yellow mustard seeds
•3 Tbsp salt
•1 tsp ground white pepper
•1 tsp whole cloves
•½ tsp curry powder
•5 cardamom pods, crushed
•½ tsp red pepper flakes
•3 cloves garlic, minced
•1 stick cinnamon
•4 anchovy filets, chopped
•1 Tbsp dried minced onion
•1 chunk fresh ginger, peeled or 2 slices dried ginger
•½ cup coconut palm sugar [use brown sugar]
WHAT TO DO:
1.Put all ingredients into a saucepan and heat to boiling.
2.Lower heat and simmer 15 minutes.
3.Pour into a one-quart glass jar and screw on the lid.
4.Let sit as is for 3-4 weeks in the refrigerator.
5.Strain out solids and return to the jar.
6.Lasts up to 8 months in the refrigerator.
NOTES:
The original recipe called for tamarind paste. I substituted the lime and grapefruit juice for it.
KNOFFEL BOTTER: [51 RESEPTE]
BESTANDDELE:
Skil sowat 10 knoffelhuisies.
250 g margarien.
1 doppie brandewyn / port / whiskey (na smaak)
1 teelepel gemengde droë kruie / of oreganum ens.
Bossie vars gekapte pietersielie
MAAK DAN SO:
1. Ont"pit" die knoffelhuisies en kneus.
2. Klits die margarien tot wit-romerig.
3. Meng die knoffel en brandewyn by.
WENK:
As jy nie 'n knoffeldrukker-"kneuser" besit nie druk die huisie plat met die platkant van 'n breëlem mes. Strooi 'n knippie sout oor en kap dan fyn. Vir hoender en seekos vervang die brandewyn met bietjie suurlemoen sap .
FREEZING AVOCADOS: [A – Z FOR MUMS LIKE ME]
There were a couple of different techniques for freezing your avocado's, I chose to cut them in half and freeze them. This way we can put them in sandwiches sliced, or mash up for guacamole or egg rolls. What a great idea!!!! If only we had our big chest freezer already!!
As you may or may not know- avocado's have the good kind of "fat" in them.
DRIED FRUIT ATCHAR: [HEERLIK SAAM MET ROTI'S; PITABROOD OF SAAM MET VLEISDISSE - HOU LANK GEBOTTEL IN YSKAS]
250g PnP dried fruit mix
½ cup Pnp red grape juice
2 tbsp brown sugar
2 tbsp crushed red chillies
Salt
WHAT TO DO:
Cut dried fruit into bite size pieces, remove pits from prunes.
Soak the dried fruit in grape juice and let it marinate for a while until soft.
Boil the grape juice and brown sugar until syrupy, add chillies and salt and cook for 1 minute.
Add dried fruit pieces and stir and cook until soft.
Optional: add sesame seeds
INGELEGDE KOMKOMMERS: [BOTTEL EN BêRE]
Hierdie lekker reseppie het ek by Tannie Koekie `n boervrou uit die distrik gekry.
BENODIG:
1k water
6k asyn
3k suiker
3t pickling spice
2t sout
SO MAAK JY:
Gooi al die bestanddele in `n kastrol en verhit to kookpunt. Sny die komkommers kleiner of in skyfies of as jy dit wil heel hou, kan jy dit ook doen. Gooi by vloeistof en laat kook tot verkleur. Bottel en verseël.
OUTYDSE SOUSBOONTJIES: [BOTTEL EN BêRE]
Hierdie is my man Beyers en my sus Thea se gunsteling. Niks bly oor om te mors nie!
BENODIG:
250ml suikerboontjies
25ml suiker
50ml asyn
5ml sout
2ml peper
25ml botter
SO MAAK JY:
Was die boontjies en week oornag. Dreineer en kook in vars water tot sag. Voeg die ander bestandele by sodra die boontjies sag is en byna droog gekook het. Die gereg moet souserig wees. Die sous kan met `n bietjie mielieblom verdik word indien te waterig.
CHEESE SANDWICH SPREAD: [SPAR RECIPES]
Prep Time: 10 minutes
Prepare your own flavoured cheese spread to use on school lunchbox sandwiches. Your budget and your children will love it!
INGREDIENTS: [ 150 ml )
•125 ml SPAR full-cream milk
•250 g Berg processed Cheddar cheese, grated to measure +- 625 ml
HERE'S HOW:
1.Warm the milk in a pan until it is hot but not boiling.
2.Add the cheese, and stir continuously until a smooth molten mixture results.
3.Add in the flavourings of choice such as: 25 ml powdered biltong or one spring onion finely chopped.
4.Pour into a jar or plastic container, and set aside to cool before covering and storing.
HINTS AND TIPS:
As it has no preservatives, this homemade version should be enjoyed in a reasonably short time to enjoy it at it's best.
Refrigeration is fine and does not affect the spreading ability.
SWEET PEPPER CHILLI JAM: [SPAR RECIPES] BOTTEL EN BêRE!
Prep Time: 20 minutes
Cook Time: 1½ hours
This would make a perfect home-made gift for a special teacher, gym instructor, office colleague or acquaintance to whom you would like to give a year-end token of appreciation.
INGREDEINTS: [Yield: 350 ml]
•2 large red sweet peppers, halved and deseeded
•375 ml SPAR white sugar
•125 ml water
•375 ml white or red grape vinegar
•4 whole small-medium size red chillies
•4 large garlic cloves, peeled
•10 ml fresh ginger, grated (or peel and grate a piece the size of a thimble)
•125 ml canned crushed pineapple, drained
WHAT TO DO:
1.Preheat oven to 200 ºC. Roast the peppers for 15-20 minutes until soft and the skin shriveled.
2.Transfer them into a glass bowl, cover with cling-wrap and leave to sweat. Peel off the skins and finely chop the flesh in a food processor with the chillies, garlic and ginger to a pulpy thick mixture.
3.In a saucepan over medium heat, dissolve the sugar in the water and vinegar. Add in the chopped ingredients including the pineapple, and bring to the boil.
4.Simmer steadily for approx 1 hour, stirring often until thick and syrupy.
5.Pour into a sterilized glass jar and screw on the lid when the jam is cool.
HINTS AND TIPS:
Do not use spirit vinegar as a substitute for the slightly more expensive grape vinegar.
INGELEGDE PEPPADEWS: [Die resep kom uit die Avokado tydskrif]
Die rissies is enige dag net so lekker as die gekooptes miskien lekkerder. Laat staan ‘n paar weke voor dit gebruik word.
ASYN
500 ml water
500 ml appel asyn (of 375 ml appel asyn aangevul met gewone wit wyn asyn tot 500 ml)
200 g suiker
2 ml swart mosterd saadjies
5 ml piekel speserye
1 ui in kwarte gesny
1 knoffelhuisie skoongemaak
MAAK DAN SO:
Plaas al die bestandele in ‘n kastrol bring stadig tot kookpunt roer om suiker op te los, kook vir ongeveer 10 minute oor medium tot lae hitte verwyder ui en knoffel.
INTUSSEN:
Maak 200 g pikante rissies skoon.
Sny die bo kant af en verwyder die pitte en die sagte wit weefsel versigtig uit, pak die rissies in ‘n skoon fles, giet die warm asyn oor en skud die bottel liggies om die lugborrels uit te kry vul op met asyn indien nodig, maak dadelik toe.
SOET PEPPADEW PIEKEL:
3 kop vars peppadews – stingels en sade verwyder
1 kop bruinsuiker
1 kop kookwater
1 el heuning
1 tl growwe sout
1 kop wit druiwe asyn
koljander sade
heel swart peper korrels
heel anys saad
naeltjies
MAAK DAN SO:
Sit peppadews, water, sout, suiker en heuning in ‘n pot.
Kook stadig vir 15 minute. Gooi dan asyn by en kook nog 2 minute.
Skep in skoon bottels. Sit ½ teelepel koljander saad, so 10 peper korrels, ½ teelepel anys sade, en 2 naeltjies in elke bottel.
Maak seker die peppadews is tot bo toe met stroop.
Draai bottels onderstebo tot koud.
Bêre in yskas tot benodig.
PEPPADEW EN TAMATIE SOUS:
800ml Tamaties, ontpit en gemaal
400ml Pepperdews, gemaal, met pitte
160ml Suiker, of na smaak
3 Uie, fyngesny
Sout na smaak
MAAK DAN SO:
Kook alles saam vir 60-90 minute, steriliseer flesse en bottel warm.
Heerlik saam met enige vleis.
HEEL INGELEGDE PEPPADEWS:
3k Pepperdews, heel en ontpit
1k Suiker
Sout 2k asyn
Peperkorrels, Lourierblare
MAAK DAN SO:
Kook die pepperdews, suiker,asyn en sout stadig vir 15 minute.
Skep peppedews in gesteriliseerde flesse, sit pepperkorrels en lourierblare by, gooi stroop oor en seel.
As jy die pepperdews ontpit, kan jy die pitte in ‘n bakkie laat droog word en dan in saaibakkies plant om sodoende pepperdew boompies vir jou tuin te kry, dit groei maklik en begin al in die 1ste jaar dra!
EASY VEGGIE PICKLES:
1 fresh Cucumber sliced into ½ inch batons (the same length as the height of your bottle) and or 5 or 6 Large Carrots sliced into ½ inch batons (the same length as the height of your bottle)
Slices of fresh Garlic
a few Bay Leaves
Whole fresh chillies (I used this with the carrots)
WHAT TO DO:
For the pickle mixture (the amounts can be changed to suit your taste)
2 Cups of Water
1¼ Cup of Vinegar (White wine vinegar works best for me)
¾ cup of Sugar
3 teaspoons of Salt
10 black peppercorns (or more if you lazy to count them)
Place all pickle ingredients the in a sauce pan and bring to a simmer until the sugar has melted.
Leave the liquid to cool - check the taste and adjust to your liking - you might want it slightly sweeter or more tart.
Sterilize your bottles and the lids in a large pot of boiling water for 10 minutes.
Place the vegetables and spices in your hot bottles, cutting them to fit the bottle.
Pour over the cooled pickle liquid and seal the jars.
Place in the fridge for 2 days and then enjoy!
Try experimenting with the flavours, by using sliced onion, green beans, radish or anything that takes your fancy.
MARVELOUS SWEET MUSTARD SAUCE:
Enjoy this winner with sausages, frankfurters or any cold cuts.
INGREDIENTS:
1 410 g tin of full cream condense milk
1/2 a condense milk tin of white vinegar
5 teaspoons of good quality mustard powder
WHAT TO DO:
Place condense milk in mixing bowl.
Half fill tin with white vinegar.
Add 5 teaspoons of mustard powder to vinegar and stir thoroughly
Pour the vinegar mixture into condense milk.
Whisk for a minute.
Refrigerate.
This mustard will last for at least two weeks in the fridge.
MY WENK:
Hierdie sous is ook heerlik in koolslaai of aartappelslaai.
PRICKLY PEAR JAM: [lifesazoobiscuit] [BOTTEL EN BêRE]
INGREDIENTS:
500g peeled prickly pears
2 cups sugar
2 ¼ cups water
2 tablespoons lemon juice
1 teaspoon cumin seeds
pinch of salt
WHAT TO DO:
Put the sugar, water in a pot and bring to a boil. Place the prickly pears, lemon juice and cumin in the syrup. Cook slowly for as ¾ hours until soft and transparent. Bottle and store.
MARINATED VEGGIES: [FRESH LIVING] BOTTEL EN BêRE
this recipe is enough for 1kg vegetables – choose any of the combinations listed below.
Less than 1.5 hours
Serves: 4
POCKLING LIQUID:
1 bottle white vinegar
3 cups water
1 large onion, sliced
2 bay leaves
1 dash pnp salt
60 ml sugar
Marinade:
500 ml olive oil
2 cloves garlic
1 tbsp peppercorns
WHAT TO DO:
•Heat pickling liquid in a pot.
•Mix marinade ingredients together and add appropriate spices or herbs.
•Wash vegetables and slice into even-sized chunks, then plunge into hot pickling liquid.
•Place a large plate over them to keep vegetables submerged in liquid.
•Cook for 3 minutes if using raw vegetables or 30 seconds for cooked.
•Remove with a slotted spoon and add to marinade. spoon vegetables into sterilised jars while hot and top with marinade, herbs and spices.
•Cover vegetables completely in pickling liquid.
•Store for at least a week before eating. it will keep for up to 3 months.
ITALIAN SEASONED BREAD CRUMBS: [Author: Stephanie Manley via CopyKat.com]
•Prep time:10 minutes
•Cook time:10 minutes
•Serves: 2
Don't toss out that left over bread, you can make Italian Seasoned
INGREDIENTS:
•8 slices white bread
•1/2 teaspoon salt
•1 teaspoon Italian Seasonings
•1/2 teaspoon onion powder
•1/2 teaspoon garlic powder (optional and not pictured in video)
WHAT TO DO:
Place 8 slices of bread on a half sheet cookie sheet, if you house is dry allow the bread to dry out. If your house is humid you need these quickly place the bread into a 200 degree oven until the bread has dried out, and then flip the bread over and allow the bread to dry out on the other side. This should take 5 to 7 minutes on each side.
Crumble bread into a bowl and add salt. Rub the Italian Seasonings between your hands to release the aromatic oils and then place those into the bowl. Add onion powder, and garlic powder if desired. Stir to combine. Store in an air tight container.
MUSTARD PICKLED VEGETABLES: [PICK N PAY RECIPE]
Ina Paarman's colourful pickle is excellent with braaied chicken or chops. For best results, marinate overnight to enhance flavour.
Less than 30 minutes
Serves: 4
YOU NEED:
300 grams baby marrows, cut lengthways into strips
12 corn, halved lengthways
1 yellow pepper, seeded and cut into half rings
2 red pepper, seeded and cut into half rings
1 medium John West chilli paste, finely sliced
3 large carrots, cut into fine julienne strips
PICKLING LIQUID:
2 tbsp dry mustard , (preferably hot English) or 2 Tbsp yellow mustard seeds
440 ml water
375 ml white wine vinegar, or cider vinegar
1 cup white sugar
3 tbsp green onion seasoning
1 tsp black peppercorns
WHAT TO DO:
•Mix mustard powder or seeds with 1⁄4 cup (60ml) cold water and set aside for 10 minutes
•Place vinegar, sugar and remaining water in a large saucepan and bring to the boil. Add soaked mustard, seasoning and black peppercorns.
•Cook vegetables in batches and boil each batch for 3 minutes. Remove with a slotted spoon and set aside.
•Spoon vegetables into clean glass jars and fill with boiling hot pickling liquid. Seal immediately.
(Makes 4 jars)
TOMATO CHUTNEY SUPER HOMEMADE GIFT TOO: [ROBERTSONS SPICE RECIPES]
Makes 1 litre
•TIP:
To sterilise jars, wash the jars and lids in hot soapy water. Rinse well. Transfer the jars and equipment to a baking tray. Place in an oven preheated to 100 for 12-15 mins, or until jars are completely dry. Leave in the oven until ready to use.
INGREDIENTS:
•1.5 kg Tomatoes washed, roughly chopped
•400 g Onions
•500 ml Apple Cider Vinegar
•500 ml Sugar
•10 ml Mustard Seeds
•10 ml Robertsons Black Peppercorns
•15 ml Robertsons Rosemary
•15 ml salt
WHAT TO DO:
1.Place tomatoes, onions, vinegar, sugar, mustard seeds, peppercorns, rosemary and salt in a large heavy-based non-aluminium saucepan. Stir over medium heat until sugar dissolves.
2.Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2-2 ½ hours until the excess liquid evaporates and the mixture is thick
3.Spoon the hot chutney into 4 or 5 x 1-cup sterilised jars. Seal immediately and stand upside down for 2 mins.
4.Turn upright and cool. Label and date jars.
5.Leave for at least 2 weeks to allow the flavours to develop.
6.Store unopened jars in a cool, dark place away from direct sunlight for up to 2 months.
7.Once opened, keep in the fridge for 4-6 weeks. Make sure to use a clean spoon each time you remove chutney from the jar to prevent mould from forming.
MRS BALL’S HOMEMADE CHUTNEY:
INGREDIENTS:
500 g dried peaches
250 g dried apricots
3 litres brown wine vinegar
2½ kg sugar
500 g onions
120 g salt
7 g cayenne pepper
WHAT TO DO:
1.Soak the dried fruit in 2 litres of the vinegar overnight, then cook all until soft,.
2.Remove fruit and mince or food process the fruit.
3.Place left over soaking and the further 1 litre of vinegar and fruit in a pot.
4.Ad sugar and grated onions and spices.
5Add more vinegar if too thick (it should not be too runny or too thick).
6.Cook for 1 – 2 hours, stirring occasionally to prevent it 'catching' on the bottom.
7.Pour into sterilised jars and seal.
SLAPHAKSKEENTJIES: [KYKNET]
BESTANDDELE:
1 kg klein uitjies
2 t mosterd
1 t mielieblom
½ t borrie
¼ k koue water
2 k bruin druiweasyn
¾ k suiker
½ t sout
3 eiers
MAAK SO:
Kook die uitjies tot dit gaar is maar steeds ferm.
Dreineer dit op ‘n sif.
Maak die mosterd, mielieblom en borrie met koue water aan en roer.
Meng dit met die asyn en voeg dit saam met die suiker en sout in ’n kastrol.
Verhit stadig tot die suiker gesmelt het en laat dit kook.
Klits die eiers en voeg die asynmengsel stadig by.
Verhit die sous stadig en roer tot dit verdik.
Giet die warm sous oor die uie.
MY WENK:
Ek voeg gewoonlik ook helfte-helfte sultanas en rosyne by en hou ook daarvan om 'n handvol geblanseerde wortelblokkies by te voeg.
Baie lekker saam met enige vleisgereg.
APPLE CHUTNEY: [Recipe courtesy of Ina Garten]
Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
makes about 3 cups
INGREDIENTS:
•6 Granny Smith apples, peeled, cored and half-inch diced
•1 cup chopped yellow onion
•2 tablespoons minced fresh ginger
•1 cup freshly squeezed orange juice (2 oranges)
•3/4 cup good cider vinegar
•1 cup light brown sugar, lightly packed
•1 teaspoon whole dried mustard seeds
•1/4 teaspoon hot red pepper flakes
•1 1/2 teaspoons kosher salt
•3/4 cup raisins
WHAT TO DO:
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
Set aside to cool and store covered in the refrigerator for up to 2 weeks.
HEERLIK SAAM MET VERAL VARK en ook op 'n ham en kaas toebie!
BRANDIED PEACHES: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 4-6
Stewed dried yellow peaches are a very traditional South African accompaniment to both meats or desserts. Adding a little brandy and a few cloves certainly helps it along. It is the ideal side serving with a slice of fruitcake drowned with custard.
YOU NEED:
250 g dried yellow cling peaches
¼ cup (60 ml) brandy or fresh orange juice
1½ cups (375 ml) water
3 whole cloves
3 T (45ml) sugar
½ t (2,5 ml) Ina Paarman's Seasoned Sea Salt
WHAT TO DO:
Soak the peaches in the brandy or orange juice and water for 1 hour or overnight. Bring to a slow boil with the cloves and cook for 10 minutes until soft. Add the sugar and Seasoned Sea Salt and cook for a final 5 minutes without a lid.
Serve warm or at room temperature.
PREPARE IN ADVANCE:
Bottle while hot, it will keep for a good few weeks. Lovely to have for camping.
GEBOTTELDE KNOFFEL: [koskapperjolle]
Die smaak is puik en glad nie so sterk soos n mens sal dink nie. Braai daai stukkie steak en sit van die koffel op. Dis heerlik.
BENODIG:
1 kg skoongemaakte knoffel (le in koue water vir 2 ure en vryf skilletjies af,
Kook in water wat net die knoffel bedek vir 2 min.dreineer.
Pak in botteltjies.
Kook saam = 1 ½ k suiker, 2 k asyn en knippie sout.
Gooi oor knoffel.
BEETBLADJANG: [Kan ook bottel en bêre - BOEREKOS KOOKENGENIET]
Meng en bring tot kookpunt:
2 koppies bruin asyn
3 koppies suiker
Meng die volgende saam: Voeg bymekaar 6 koppies gaar beet in blokkies gesny 2 uie gekap
Meng die volgende en voeg by die kokende mengsel:
3 teelepels kerrie
1 teelepel sout
Kook vir sowat 10 minute.
Voeg die volgende by:
45 ml Mazeina gemeng met bietjie water Voeg by die kokende mengsel en kook deur.
Bottel in gesteriliseerde bottels terwyl nog warm is.
GEMARINEERDE FETABLOKKIES: [HUISKOK]
Dit marineer jy vooraf sommer self soos ek gedoen het in die foto hierbo.
Jy laat die blokkies feta ‘n paar uur lê in ‘n mengsel van olyfolie, suurlemoensap- en skil, heelwat peper, vars tiemie, roosmaryn en droe rissievlokkies. (Die feta is sout genoeg, so ekstra sout is oorbodig).
Ek hou ook daarvan om ‘n huisie gekneusde knoffel by te voeg. Wenk – wanneer die kaas op is, kan die olie gebruik word om allerhande geregte te geur, so moet dit tog nie weggooi nie!
CARAMELIZED ONION AND HERB RELISH: [THE IOWA HOUSEWIFE]
YOU NEED:
2 Tablespoons Butter
3 Large Yellow Onion
1 Teaspoon Fresh Sage -- finely chopped
1 Teaspoon Fresh Thyme -- finely chopped
2 Teaspoons White Wine Vinegar
½ Teaspoon Pepper -- coarsely ground
¼ Teaspoon Salt
WHAT TO DO:
In a 12 inch skillet, melt butter until sizzling; add onions. Cook over medium heat, stirring occasionally, until onions are tender and deep golden brown. (35-40 minutes).
Stir in remaining ingredients; continue cooking, stirring occasionally, until carmelized (5 minutes).
Serve warm or at room temperature with meat or poultry.
8 Servings
CREAM SOUP MIX: [THE IOWA HOUSEWIFE]
Equals 4 cans of cream soup
YOU NEED:
¾ cup Dry Skim Milk
½ cup Cornstarch
¾ tablespoon Dried Onion
¼ teaspoon pepper
3/8 teaspoon Dried Basil
¾ teaspoon Dried Thyme
2 tablespoons Chicken Bouillon Granules (low sodium works)
Equals 10 cans of cream soup
2 cups Dry Skim Milk
1 1/4 cups Cornstarch
2 tablespoons Dried Onion
1/2 teaspoon Pepper
1 teaspoon Basil
1 teaspoon Thyme
1/4 cup Chicken Bouillon Granules (low sodium kind works)
WHAT TO DO FOR 1 CAN SOUP:
1/3 Cup Dry Mix
1 1/4 Cups Water
For 1/2 Can Soup:
2 Tablespoons Dry Mix
5/8 Cup Water
For 1/3 Can Soup:
1 1/2 Tablespoons Dry Mix
3/8 Cup Water
HERE'S HOW:
Combine ingredients and mix well. Keep in jar, refrigerated.
Combine dry mix with cold water in 1 quart measuring cup (for 1 can). Microwave on high for 3-4 minutes; stir every minute, until thickened.
1/2 can soup amount can be microwaved 1 1/2-2 minutes; stir every 30 seconds. (use 2 cup measure.)
Add an additional 1-2 teaspoons of chicken bouillon for a chicken dish and beef bouillon for a beef or mushroom soup dish. Celery or garlic powder can also be added for additional flavor. USE AS A DIRECT SUBSTITUTE FOR UNDILUTED CREAM SOUP IN CASSEROLES.
CREAMY THOUSAND ISLAND DRESSING:
YOU NEED:
½ cup salad dressing (I used Miracle Whip)
½ cup chili sauce
1 tsp. Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon salt
¼ teaspoon paprika (I omitted this)
2 tablespoons chopped celery
2 tablespoons pickle relish ( I used sweet)
2 tablespoons chopped pimiento olives
1 teaspoon minced onion
1 hard cooked egg chopped
½ cup dairy sour cream
WHAT TO DO:
Combine salad dressing, chili sauce Worcestershire, Tabasco, salt and paprika in 1 qt. Bowl. Stir in celery, relish, olives, onion and egg; mix well. Fold in sour cream. Chill. Makes one pint. Will keep for one month if tightly capped and refrigerated.
EASY PICKLED BEETS: [THE IOWA HOUSEWIFE]
YOU NEED:
½ tablespoon mixed pickling spices
1 cup vinegar
1 cup sugar
½ teaspoon ground cinnamon
½ teaspoon salt
2 cans (16 ounces each) sliced beets
WHAT TO DO:
Place the pickling spices on a piece of cheesecloth and bring edges to center. Tie with food safe twine. In a large saucepan; combine vinegar, sugar, cinnamon and salt; add the spice bag. Bring to a boil.
Drain the beets, reserving 3 ounces of the beet juice. Stir beets and reserved beet juice into the saucepan. Pour into a one quart container or bowl. Cover and refrigerate overnight.
Remove spice bag before serving.
TACO SEASONING MIX:
YOU NEED:
2 Teaspoons Instant Minced Onion
1 Teaspoon Salt
1 Teaspoon Chili Powderfinger
½ Teaspoon Cornstarch
½ Teaspoon Crushed Dried Red Pepper
½ Teaspoon Instant Minced Garlic
¼ Teaspoon Dried Oregano
½ Teaspoon Ground Cumin
HERE'S HOW:
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6 inch square of aluminum foil and fold to make airtight.
Label with date and contents. Store in a cool, dry place; use within 6 months.
Makes one package or about 2 tablespoons.
"Make a Mix "
Yield: "1 Package"
SWEDISH PICKLED CUCUMBERS: [THE IOWA HOUSEWIFE]
YOU NEED:
1kg seedless (hothouse) cucumbers or Kirby cucumbers
¼ cup cider vinegar
4 teaspoons sugar
1/4 teaspoon salt
⅛ teaspoon black pepper
Onion sliced (optional)
Celery seed (optional)
HERE'S HOW:
Peel the cucumbers and slice thinly. Slice onions if using and put all in a small bowl.
Combine the vinegar, sugar, salt, and black pepper, celery seed if using in a one cup glass measuring cup. Whisk or stir until sugar is mostly dissolved. Pour over the cucumbers. It really is enough even though it might not seem so. After they stand they will give off some moisture.
Cover the cucumbers and refrigerator for at least 30 minutes or up to 48 hours. Stir occasionally if using soon, and if marinating longer, stir one or twice before using.
SUE'S EASY CORN RELISH: [THE IOWA HOUSEWIFE]
YOU NEED:
2 pct Frozen Corn -- or fresh kernels, 6 cups
¾ Cup Red Onion -- chopped
2/3 cup Green Pepper -- chopped
1/3 cup Red Pepper -- chopped
½ Cup Black Beans -- cooked and drained **
2/3 cup Sugar
4 Teaspoons Salt
1 tablespoon Celery Seed
2 Teaspoons Turmeric
2 cups Cider Vinegar
HERE'S HOW:
• Thaw or heat and drain corn. Combine with remaining ingredients, bring to a boil. Cover and simmer 10 minutes, stir occasionally to avoid scorching, keep covered to avoid losing any brine. This makes exactly 8 half pints, follow measurements carefully.
• Pack into hot jars, leaving 1/4" headspace. Seal and process in a boiling water bath for 15 minutes.
** If you don't have or want black beans, use 1 1/3 cup red onion instead.
Yield: "8 Half Pint Jars"
SPICED PUMPKIN CHUTNEY: [NIGELLA LAWSONS KITCHEN]
Makes enough for6 x 250ml jars or 1.25 litres
YOU NEED:
1.25kg pumpkin, to yield approx 1kg once peeled and de-seeded
1 medium onions
1Bramley cooking apple, cored
100gm golden sultanas
2 red birds eye chillies, de-seeded and chopped
275gm soft light brown sugar
1tsp ground cinnamon
1tsp ground ginger
1tsp ground cloves
2tsp sea salt flakes or 1 tsp of pouring salt
2 heaped Tblsps minced fresh ginger
625mls white wine vinegar
6 x 250ml jars ( or 1 x 1.25 litre) with vinegar proof lids, sterilized.
WHAT TO DO:
Peel and de-seed the pumpkin, then cut it into very small dice. Peel and finely chop the onions and apples.
Put all the ingredients into a large, wide saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer over a medium heat for about 1 hour by which time thec hutney will have thickened and the pumpkin become tender. The timings for thisprocess can vary according to the pumpkin, sow atch thepan after 45 minutes and cover loosely if the chutney is thickened but the pumpkin still not soft.
Spoon into sterilized jars,put the lids on, and leave to cool.
Make chutney 2 months before use to allow it to mature. Store in a cool, dark place for up to 1year. Once opened store in fridge and use within 1 month.
PICKLED GINGER: [KITCHEN FLAVOURS]
(about 2 of 500ml sized jars)
YOU NEED:
500gm young ginger
2 tbsp salt
800ml rice vinegar
400gm sugar
WHAT TO DO:
1.Wash ginger and scrape skin off. Slice the ginger into very thin slices. You may want to wear a pair of kitchen gloves as the ginger can get very hot. Put the slices in a bowl and mixed with 2 tablespoons of salt evenly and keep covered for about 1 hour, stir once after half an hour.
2.Wash the salted ginger with cooled boiled water and drain in a colander.
3.Put the ginger slices in sterilized jars.
4.Meanwhile, boil the vinegar together with the sugar until sugar melts and mixture starts to boil.
5.Pour the hot mixture into the jars over the ginger slices.
6.Cover loosely and when cool, close tightly and store in the refrigerator. You may notice that the ginger has turned to a nice pink.
7.Let pickle stand for at least 5 days for the flavour to develop. Can keep for months if stored in refrigerator.
CHICKEN GRAVY MIX: [THE IOWA HOUSEWIFE]
YOU NEED:
1 ⅓ cups instant nonfat milk powder
¾ cup instant flour
3 tablespoons instant chicken bouillon granules
¼ teaspoon ground sage
⅛ teaspoon ground thyme
⅛ teaspoon ground pepper
½ cup butter
WHAT TO DO:
Combine milk powder, flour, bouillon granules, sage, thyme and pepper. Stir with a wire whisk until blended. Use a pastry blender or two knives to cut in butter until evenly distributed. Spoon into a 3 cup container with a tight fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2 ⅔ cups chicken gravy mix.
I used my blender to make this. Mixed the ingredients (no sage as we don’t like it) and then added the cold butter in small pieces till cut up finely. Worked great. Try different seasonings if you like.
TO MAKE THE CHICKEN GRAVY:
1 cup cold water
½ cup chicken gravy mix.
Pour water into pan. Use a whisk to stir the gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes.
Makes about 1 cup.
FRENCH ONION PRESERVES: [THE IOWA HOUSEWIFE]
YOU NEED:
3½kg Onion -- Well cured and dry
1/3 Cup Olive Oil -- or as needed
1½ Teaspoons Plain Salt -- Don't leave out
1Teaspoon Black Pepper
2 Each Bay Leaves
1½ Teaspoons Rosemary -- dry, crushed
6 Ounces Brown Sugar – dark if you have it
3/8 Cup White Wine -- or chardonnay or sherry
3/8 Cup Red Wine Vinegar
1Tablespoon Balsamic Vinegar
1½ Tablespoons Tomato Paste -- concentrate in tube
WHAT TO DO:
•In a large heavy frying pan, heat up the olive oil and add the onions, peeled, cut in half and sliced thinly - toss around to make sure they all have a coating of oil.
•Cover and cook over a gentle heat until they start to color - 10 - 15 minutes.
•Add the salt, pepper. Put bay leaves & rosemary in a spice bag, a tea ball or coffee filter and tie with string for easier removal.
•Cook for a further 20 to 30 minutes, until the herbs have wilted.
•Take off the lid and add the sugar, wine and vinegars and tomato paste, salt and pepper.
•Bring them to a boil and keep stirring all the time; then lower the heat and simmer for about 30-45 minutes until the liquid is all dissolved and the onions are soft & sticky.
•Towards the end of the cooking - stir all the time so the onions do not stick and become burnt and scorched.
•Remove the herbs and spoon the mixture into a clean, sterilized jars and seal, leaving 1/4" headspace. Can in boiling water bath 15 minutes if desired.
•This is ready to eat after 2 weeks, but better if kept for at least 1-2 months.
HOMEMADE QUICK BREAD MIX: [THE IOWA HOUSEWIFE]
INGREDIENTS FOR 6 CUPS AND 12 CUPS:
5 Cups Sifted All Purpose Flour
- 20 ounces 10 Cups Sifted All Purpose Flour
- 40 ounces
2 ½ tablespoons Baking Powder [1/3 Cup Baking Powder]
2 Tablespoons Sugar [1/4 Cup Sugar]
½ Tablespoon Salt [1 Tablespoon Salt]
1 Cups Shortening [2 Cups Shortening]
WHAT TO DO:
Combine flour, baking powder, sugar and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
If making a ½ recipe, you can combine dry ingredients in the food processor and pulse a few times to cut in the shortening.
Store in covered container up to 6 weeks at room temperature. For longer storage, place in freezer.
To measure, spoon mix into measuring cup and level with spatula.
Yield: "12 Cups"
GEBOTTELDE SPAGHETTI: [BOTTEL EN BêRE]
BENODIG:
1 pak spaghetti
Halwe koppie sweet chilli sous
1 koppie tamatiesous
1 koppie olie
400ml suiker
10ml matige kerrie poeier
1 groot ui fyn gekap
1 bottel pepadew fyn gekap
MAAK SO:
Braai ui en pepadew tot sag.
Gooi res van bestandele by behalwe spaghetti en prut.
Kook spagettie net tot gaar.
Gooi spaghetti by sous en meng goed laat prut vir 10 min.
Bottel warm.
OPDIEN IDEES:
Kan koppie van enige groente by voeg of droog gebakte klein frikkadelletjies.
CHAKALAKA EN RISSIE SOUS: [bron onbekend]
INGREDIENTS:
One chopped red pepper
One chopped green pepper
Two medium-sized chopped onions
One tablespoon of crushed garlic
Six julienne carrots
Three minced chilli peppers of medium to hot strength
Two teaspoons of mild curry powder
Three chopped tomatoes
One can of baked beans or corn
Salt, pepper and paprika to taste
Vegetable oil for browning the onions
WHAT TO DO:
Heat the oil in a small to medium-sized pot and then brown the onions before adding the peppers, chillies, garlic and curry powder. Allow these to simmer together for about four or five minutes.-
Once the peppers and onions are slightly wilted, add the carrots and leave them to cook for a further five minutes, stirring occasionally. Reduce the heat and add the tomatoes. Leave these to simmer for a further ten minutes.-
Add the baked beans, salt, pepper and paprika and leave to simmer for a further five minutes.
Serve hot or cold, as a relish for meat, pap, burgers, hotdogs or vegetables.
CHILLI CHUTNEY: [the chilli king]
YOU NEED:
•10 chopped red chillies (Cayenne or similar)
•2 large onions
•300ml of cider vinegar
•100ml of water
•1/2 teaspoon of garam masala
•4 table spoons of light brown castor sugar
•2 cooking apples
•1 courgette
•1 carrot
•1 clove of garlic
•2 bay leaves
•1 tablespoon of crushed coriander seeds
WHAT TO DO:
1. Chop all of the ingredients (not the bay leaves!) and add to a deep pan and bring to the boil.
2. Lower the heat and simmer for about 1 1/2 hours until all the ingredients are soft and the mixture is a thick texture
3. Remove the bay leaves.
3. Place the chutney in clean steralized jars.
The longer you leave it in the jar before opening the greater the flavors become. Once opened store it in a fridge and consume within 6-8 weeks.
STERILIZING THE JARS:
Sterilizing jars is not as complicated as you think. Here’s my method:
1. Remove the lids and wash the jars & lids in hot soapy water. Rinse well.
2. Place the jars on a baking tray in the oven at 150 degrees celcius for 10 minutes or until completely dry.
3. Place the lids in a bowl. Boil the kettle and pour the boiling water over the lids in the bowl. This prevents damaging any rubber/plastic seals in the lids. Remove from the water and dry with a clean towel.
MONKEY GLAND SOUS: [BRON RADIO NAMAKWALAND]
Meng volgende bestandele saam in kastrol:
375 ml vrugteblatjang,
125 ml worcestersous,
60 ml soetwyn,
2 E suiker.
125 ml tamatiesous en knippie sout, kwart t fyn gekapte knoffel [opsioneel].
MAAK SO:
Kook stadig, terwyl jy roer vir 5 minute.
Geniet saam met steak en braaivleis.
PICKLED THREE BEAN SALAD: [THE IOWA HOUSEWIFE]
YOU NEED:
1½ Pounds Fresh Green Beans -- 4 1/2 cups
1½ Pounds Fresh Wax Beans -- 4 1/2 cups
1 Pound Canned Kidney Beans -- or Shelled Lima Beans, rinsed and drained
2 Cups Celery -- sliced
1 Large Onion -- peeled and sliced
1 Cup Sweet Pepper -- diced
2 ½ Cups Sugar
3 Cups White Vinegar
1Tablespoon Mustard Seed
1Teaspoon Celery Seed
4 Teaspoons Pickling Salt
1 ¼ Cups Water
WHAT TO DO:
Rinse beans, trim ends and cut into 1 1/2" pieces. Mix in large pot with celery, onion and pepper. Cover with boiling water and simmer 10-12 minutes (the recipe calls for 8 minutes, but that wasn’t enough). Drain.
Bring sugar, vinegar, spices, and water to a boil. Simmer, covered, 15 minutes. (The amounts are just right, only a little brine left over. Don't boil the brine away!) Add drained vegetables and kidney beans. Return to a boil.
Pack hot vegetables into hot jars, leaving 1/2" headspace. Ladle hot spiced vinegar over vegetables, leaving 1/2" headspace.
Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar and screw down ring firmly tight.
Process 15 minutes in a boiling water bath canner.
Do not change the ratio of vinegar, water and vegetables. This is a tested recipe for water bath canning.
REFRIGERATOR CUCUMBER PICKLES: [THE IOWA HOUSEWIFE]
YOU NEED:
7 medium unpeeled cucumbers, thinly sliced
1 tablespoon pickling, or kosher salt
2 medium onions, thinly sliced
1 cup chopped green pepper
2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1 cup vinegar
⅛ to ¼ teaspoon turmeric Optional
WHAT TO DO:
In large bowl, mix cucumbers, and salt; let stand ½ hour. Drain well. (I rinsed off some of the salt). Stir in onions and green pepper. In small bowl, combine remaining ingredients. Pour syrup over cucumber mixture; mix well. Store in covered container or pack in quart jars; refrigerate several hours or up to 3 months.
3 quarts
SPICED APPLE RINGS: [THE IOWA HOUSEWIFE]
YOU NEED:
6 pound Granny Smith Apple -- firm ones [plus minus 12kg.]
6 cups Sugar
2 cups Water
½ cup White Vinegar -- 5% acidity
5 each Cinnamon Sticks -- broken
1tablespoon Whole Cloves
½ teaspoon Whole Allspice
2 teaspoons liquid Red Food Coloring (Optional)
WHAT TO DO:
Prepare your clean hot jars, rings and lids. Heat your water bath canner with enough water to cover your jars by 1-2 inches.
Tie spices in spice bag, tea ball or cheesecloth.
In a 6-8 quart stockpot or jelly pan, combine all ingredients except apples. Over medium high heat, bring to a boil. Reduce heat and simmer 5 minutes.
Peel, core and thinly slice the apples into rings. Add the apples to the syrup and bring mixture to a boil. Remove from heat and remove spices.
Immediately fill hot wide mouth pint jars with apples and syrup, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 15 minutes.
6 to 7 wide mouth pints
SPICY, CRUNCHY PICKLED GREEN BEANS WITH LEMON: [THE IOWA HOUSEWIFE]
Makes 8 cups
Total:45 Minutes
INGREDIENTS:
•2kg very fresh green beans, stem ends trimmed
•2 cups rice vinegar
•1/4 cup sugar
•2 tablespoons kosher salt
•6 small dried red chiles, such as Thai or arbol
•1 teaspoon pink peppercorns
•3-in.-long piece kombu (dried kelp)*
•1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed
WHAT TO DO:
1. Bring a medium pot of water to a boil and blanch green beans until tender-crisp, 2 to 3 minutes. Drain and put in a large heatproof bowl.
2. Bring 2 1/2 cups water to a boil in another medium pot with vinegar, sugar, salt, chiles, peppercorns, and kombu. As soon as liquid boils, pour over beans and add lemon. Let cool to room temperature. Slit 3 of the chiles to let seeds spill into liquid. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.
*Find in grocery stores' Asian foods aisle.
PICKLED BEETS:
Combine in saucepan and heat to boiling:
⅓ cup white vinegar
¼ cup water
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground cloves (optional) I used the cloves
WHAT TO DO:
Add and simmer 5 minutes 2 cups of sliced and cooked beets
Chill.
PICKLED CARROTS:
Prep 20 minutes
Cook 15 minutes
Marinate 8 hours
YOU NEED:
1 ½ cups cider vinegar
1 ½ cups water
1 cup sugar
2 pounds carrots, scraped and cut into strips
2 tablespoons dill seeds
3 to 4 cloves garlic
WHAT TO DO:
•Combine first 3 ingredients in a large pan. Bring to a boil, stirring until sugar dissolves.
•Add carrots, dill seeds, and garlic; bring to a boil over medium heat. Cover, reduce heat and simmer 6 to 8 minutes. Remove from heat; cool. Cover and chill 8 hours.
•To serve, pour mixture through a large mesh strainer, discarding liquid. Discard garlic if desired. Given in decorative jars or bottles they make a nice hostess gift.
TUISGEMAAKTE TOBASCO SOUS:
BENODIG:
150 g rissies
2 liter wit asyn (ordentlike soort)
2 kop suiker
150 g sout (hoeveelheid is reg so)
100 g geskilde knoffelhuisies, gekneus
MAAK SO:
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.
OH SO EASY PICKLED CUCUMBERS: [KITCHER FLAVOURS]
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen]
YOU NEED:
900gm (2lb) unpeeled cucumber, thinly sliced
3 small onions, peeled and thinly sliced (optional)
350gm (12oz) sugar
1 tbsp salt
225ml (7-1/2fl oz) cider vinegar or white wine vinegar
WHAT TO DO:
Mix the cucumber and onion in a large bowl, add the sugar, salt and vinegar, and mix well to combine.
Make 1 hour ahead, if possible, and store in a jar or bowl in the fridge.
PICKLED JALAPENOS: [KITCHEN FLAVOURS - source from : David Lebovitz]
YOU NEED:
1 pound (450gm) fresh jalapeno peppers, washed (or another chile pepper in place of the jalapenos)
2-1/2 cups (625ml) water
2-1/2 cups (625ml) vinegar (David used white distilled vinegar, and so have I)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns
WHAT TO DO:
1.Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
2.In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3.Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool refrigerate for at least a week before using, if possible. (You can use them sooner, but Michael says they're worth the wait).
Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.
CAULIFLOWER PICKLES: [THE IOWA HOUSEWIFE - (adapted from "The Chinese Kitchen" by Eileen Yin-Fei Lo]
YOU NEED:
3 quarts cold water
5 garlic cloves, peeled
One 1-inch-thick slice fresh ginger
3-1/2 pounds fresh cauliflower, cut into 1-1/2-inch florets
1-3/4 cups sugar
1-3/4 cups Chinese white rice vinegar or distilled vinegar
5-1/2 cups cold water
4 teaspoons salt
WHAT TO DO:
1.In a large pot, bring the 3 quarts of water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 to 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 minutes, then drain.
2.In an oversized glass jar, place the sugar, vinegar, 5-1/2 cups water, and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep, covered and refrigerated, for up to 6 months.
CURRY BEAN ATJAR: [RECIPE LABORATORY - by ZELNA]
Curry Beans, my mouth is already watering. This is a personal favourite.
In South Africa we make different types of Atjars. This one I love. Since tomorrow is National Braai Day in South Africa, this is one side dish that will be served. It is scrumptious with braaivleis.
INGREDIENTS:
2 kg Cut Beans into 2.5 cm pieces
500 g Cut Carrots into 2.5 cm pieces
25 ml Turmeric
25 ml Mild Curry Powder
50 ml Maizena Corn Flour
25 ml Mustard Powder
500 g Chopped Onions
420 g Preserved Sliced Peaches
750 ml Sugar
1.2 l White Grape Vinegar
10 ml Salt
WHAT TO DO:
Boil the onions and beans in lightly salted water until done but crisp. Drain it.
Heat the remaining ingredients in a large pot.
Stir the mixture until the sugar has dissolved.
Simmer until thick and done.
Spoon it into sterilised glass jars.
Seal tightly.
Store in a cool, dark place.
Refrigerate after opening a jar.
Serving Suggestion:
Absolutely fantastic as a side dish with some braaivleis and even on toast, or whatever you fancy.
Enjoy :-)
HOT AND SPICY HYDERABADI TOMATO CHUTNEY: [source from : sparks recipes, "World of East Vegetarian Cooking" by Madhur Jaffrey]
INGREDIENTS:
1-3/4 cups peeled, seeded, chopped tomato (canned is OK)
1 tsp freshly grated ginger
1 tsp well-mashed garlic pulp
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (or more) (I used chilli powder)
2 tbsp olive oil
4 garlic cloves, peeled
1 tsp whole cumin seeds
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
2 whole dried hot red peppers
1/2 tsp salt, or to taste
WHAT TO DO:
Mix the tomatoes, ginger, garlic pulp (not the whole cloves), turmeric and cayenne in a bowl and mix.
Heat the oil in a heavy skillet over medium. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard and fenugreek. Let sizzle for a couple seconds and add the red peppers. They should puff up and darken. Add the tomato mixture (it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced. You should have about 3/4 cup of chutney.
Serve hot, cold, or at room temperature.
APRICOT CHUTNEY: [KITCHEN FLAVOURS]
(source from : Curry by Mridula Baljekar)
YOU NEED:
450gm dried apricots, finely diced (I use 300gm)
1 tsp garam masala
275gm light brown sugar (I use about 200gm)
450ml malt vinegar (I use 250ml)
1 tsp grated fresh ginger
1 tsp salt (I use about 1-1/4 tsp, to taste)
75gm (1/2 cup) sultana
450ml water (I use 250ml)
WHAT TO DO:
1.Put all ingredients together into a saucepan and stir well to mix. Bring to the boil, then simmer for 30-35 minutes, stirring occasionally.
2.When the chutney becomes syrupy, remove from the heat.
Leave to cool, then ladle into a hot sterilized jar and cover.
Chill after opening.
GREEN TOMATO AND CHILI CHUTNEY: [by Melissa Klemke for Kidspot, Australia’s best recipe finder]
INGREDIENTS::
•800g green tomatoes, roughly diced
•200g cooking apples finely diced (equivalent of 1 large apple)
•300g onions, finely diced
•2 garlic cloves
•1 red chilli
•1 cup cider vinegar
•10g, approx 1cm, fresh ginger
•80g sultanas or currants
•200g brown sugar
WHAT TO DO:
Put apples, tomatoes and onions in a saucepan with the cider vinegar and simmer for about 30 minutes until onions are soft.
In a food processor or mortar and pestle, crush/process the chillies, garlic and ginger until a paste, add to saucepan.
Lastly, add the brown sugar and sultanas/currants and simmer for a further 5 minutes until sugar dissolved.
Lastly turn the heat up to medium (low boil) for 30-40 minutes to allow thickening.
Pour into sterilised jars, seal and process jars in boiling water for a further 40 minutes.
NOTES:
•This chutney is great with cheese or bangers or any cold meats.
•If you've got some green tomatoes left over from your vegetable harvests, this is a great way to use them!
•This chutney doesn't take much time to make - try preparing it whilst making dinner and bottle it before washing up.
•To properly sterilise jars:
•Submerse your jars and lids (and at least half of your tongs!) in cold water in a stockpot. Put on hob until it boils and boil for 10 minutes. Remove with tongs.
•Fill your jars, but do not touch the inner rim or the inner of the lid of the jar.
•When all your jars are filled and sealed, then you need to boil them again submersed in water - this is to kill all the yeasts and bacteria left in the jar/preserves. The amount of time you need to boil/process the jars depends on the acidity of food you are preserving, how much you are processing at once and believe it or not, your altitude!
TANNIE GESIE'S MARVELLOUS SALAD: [by Go! Southern Africa
Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -SALAD RECIPE TANNIE GESIE SMIT PICTURES MIKE ROSS]
Serves 6
My grandmother used to make copper penny salad, and I recently had it again at Tannie Gesie Smit’s house in Koringberg. I must have laid the compliments on really thick, because the next time I saw her, she shoved a piece of paper in my hand. It was the recipe, written out in her elegant handwriting.
YOU NEED:
•1kg carrots, cleaned and sliced
•2 green peppers, cut in strips
•2 large onions, sliced in rings
FOR THE MARINADE:
•1 packet tomato soup
•1½ cups water
•½ cup oil
•¾ cup vinegar
•1 cup sugar
•1 tablespoon Worcestershire sauce
•2 tablespoons prepared mustard
•salt and pepper, to taste
HERE'S HOW:
1.Al dente. Boil the carrots for 10 minutes or until just tender, and drain. Combine the carrot, pepper and onion in a large bowl.
2.Hot sauce. Mix the marinade ingredients and boil for 4 minutes in a saucepan, stirring continuously.
3.All together now. Pour the hot marinade over the salad, cover (with a lid, cling wrap or tinfoil) and leave to cool.
4.Let it steep. Put the salad in the fridge and wait at least two days before serving it.
Tannie Gesie says: “Enjoy!”
TRADITIONAL SOUSBOONTJIES: [SPAR RECIPES]
A family favourite with a twist - but make plenty and store for the days ahead.
YOU NEED:
KNORR Country Hot Pot Dry Cook-in-Sauce
Combines nicely with most lamb and beef dishes, but also forms the foundation for a delicious traditional sousboonjie recipe.
•Recipe serves 2-4
INGREDIENTS:
•500 g Dried beans (preferably kidney, but sugar or butter will do)
•1 KNORR Country Hot Pot Dry Cook-in-Sauce
•120 ml Sugar
•2.5 ml Robertsons Pepper to taste
•2 Large rashers of bacon
•30 ml Vinegar
•2 ml Robertsons Salt
•Tomato sauce to taste
HERE'S HOW:
•Soak the beans overnight.
•Wash them then boil in fresh water with the bacon rashers for about 2 hours or until soft.
•While cooking, check that there is enough water to just cover the beans or drain a little if necessary.
•In a jug combine the remaining ingredients and add them to the beans, cooking for a further 10-15 minutes, stirring frequently.
•Remove the bacon before serving.
•May be served hot or cold, or can be bottled in sterilised jars.
PLUM JAM: [KATYS BARKING GRECKO]
INGREDIENTS:
2,5 kg Plums
500 g Sugar
1 stick of Cinnamon
WHAT TO DO:
Wash and deseed the plums.
Cover the plum halves with the sugar and add cinnamon stick.
Let it steep overnight.
Put the ingredients in a large pot the next day and let it cook.
Now place it in a drip pan or a shallow ovenproof dish.
Put the pan/dish in the oven and let it simmer for 1 1/2 to 2 hours.
Try to leave the oven door ajar for the first hour ( I always use the handle of a wooden cooking spoon ).
Stir occasionally.
By the time the jam has thickened, remove the cinammon stick and fill it into jars.
Store them in a cool dry place.
For me this is perfect for a wonderful sunday morning breakfast.
by Kos vir kampeerders met idees vir kampering on Thursday, May 26, 2011 at 12:34pm
2 kg gekerfde groenbone
500 g uie, gesnipper
900 ml (3 kop) asyn
50 g ( 2 el) kerrie
25 g (1 el) sout
75 g (3 el) mielieblom
450 g (2 kop) suiker
Kook boontjies en uie sag en droog.
Gooi suiker en kerrie gemeng met 600 ml (2 kop) asyn in.
Laat kook ongeveer 15 minute.
Meng mielieblom met orige asyn.
Kook tot mielieblom gaar is.
Bottel warm.
KERRIE BEET CHUTNEY: [Baie Lekker Met Braaivleis]
by Kos vir kampeerders met idees vir kampering on Tuesday, March 22, 2011 at 1:50pm
2kg Beet
1 Liter Bruin asyn
6 X 250 ml Suiker
45 ml Kerriepoeier
4 Groot Uie in ringe gesny
Sout en peper na smaak
20 - 30 ml Mielieblom
Kook beet en laat afkoel.
Rasper grof.
Kook asyn en suiker.
Wanneer kook voeg kerriepoeier by.
Laat deurkook.
Voeg uie by.
Kook tot die uie sag en deurskynend is.
Voeg sout en peper by.
Skep beet versigtig by en kook deur.
Verdik met Mielieblom.
Bottel en bêre in yskas.
TUISGEMAAKTE KONDENSMELK; GOUESTROOP; MAYONNAISE EN MOSTERT NES OUMA DIT GEMAAK HET.........
by Kos vir kampeerders met idees vir kampering on Monday, April 4, 2011 at 3:33pm
TUISGEMAAKTE KONDENSMELK:
1.25 liter melk
2ml koeksoda
500g suiker
3ml sout
Voeg alle bestanddele bymekaar en roer oor lae hitte totdat die suiker opgelos is.
Kook stadig totdat die melk soos dik room begin lyk.
Moenie roer nie, tensy melk wil oorkook.
Gooi in flesse wat gesteriliseer is en plaas vir 15 minute in voorverhitte oond van 120C.
Skroef daarna dadelik toe.
TUISGEMAAKTE GOUESTROOP:
6x250ml suiker
750ml koue water
15ml kremetart
Meng suiker, kremetart en die helfte van die water in 'n kastrol.
Roer oor lae hitte totdat suiker opgelos is.
Kook oor matige hitte tot stroop ligbruin van kleur is, sowat 15-20 minute.
Voeg die res van die water stadig by.
Verwyder van hitte en gooi in, gesteriliseerde flesse.
Verseël dadelik.
TUISGEMAAKTE MAYONNAISE:
2 eiergele
2ml mosterdpoeier
5ml suiker
2ml sout
knippie witpeper
10ml suurlemoensap of asyn
250ml olyf of kookolie of ‘n mengsel daarvan
Klits die eiergele, mosterd, suiker, sout, witpeper en suurlemoensap of asyn saam in ‘n mengbak.
Hou aan met klits en voeg die olie druppel vir druppel by.
Sodra die mengsel begin verdik, kan meer olie op ‘n slag bygevoeg word. (Gewoonlik na 60-75ml)
Hou aan met klits totdat al die olie bygewerk is.
TUISGEMAAKTE MOSTERD:
397g kondensmelk
250ml suiker
110g mosterdpoeier
200ml mayonnaise
200ml asyn
Meng die kondensmelk, suiker en mosterdpoeier.
Voeg die mayonnaise en asyn by en meng.
Klits dit goed met ‘n eierklitser.
Bewaar dit in die yskas.
Lewer ongeveer 1 liter.
PLAAS KERRIEBOONTJIES:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 23, 2011 at 3:15pm.
2kg vars groenboontjies
500g uie, geskil en in skywe gesny
500ml kokende soutwater
375ml asyn
15ml sout
375ml suiker
30ml kerriepoeier
30ml koekmeelblom
Kerf boontjies en kook saam met die uie tot sag in die kokende soutwater.
Dreineer.
Kook asyn, sout en suiker 'n paar minute.
Meng kerriepoeier en meel met 'n bietjie water, voeg by asyn mengsel en roer by matige hitte tot dik.
Giet oor gedreineerde boontjies en uie en meng goed.
Skep ingesteriliseerde inmaakflesse enverseël dadelik.
KERRIE UIE: (Petro)
.by Kos vir kampeerders met idees vir kampering on Thursday, July 7, 2011 at 2:36pm.
2 Kg Uie
400 ml Fyn Appelkoos Konfyt
400 ml Druiwe Asyn
125 ml Suiker
7 ml Borrie
5 ml Sout
2 Eetl Kerrie
- Sny Uie In Ringe En Plaas In Groot Skottel – Moenie Uie Afspoel Nie;
- Meng Konfyt, Asyn, Suiker, Kerrie, Borrie En Sout;
- Gooi Oor Uie En Meng Baie Goed;
- Bedek Skottel En Laat Oornag Staan;
- Roer Volgende Oggend Weer Goed En Skep In Bottels.
Jy kan vir 'n verandering ook rosyntjies hierby gooi, dis baie lekker.
MARIETJIE SE BEET:
.by Kos vir kampeerders met idees vir kampering on Thursday, July 7, 2011 at 2:45pm.
Kook Beet Sag En Sny In Blokkies, Skywe Of Rasper.
Kook Die Volgende
3 Koppies Asyn
2 Koppies Suiker
2 Koppies Water
1 Teelepel Sout
1 Knippie Fyn Gemmer (¼ Teelepel)
Gooi Fyngekerfde Ui By Kookmengsel.
Voeg Gerasperde Beet By Kookmengsel. Kook Weer Tot Die Mengsel.
Begin Kook En Skep In Flesse.
Kurk Warm Toe.
SLAPHAKSKEENTJIES: [BOTTEL EN BêRE]
.by Kos vir kampeerders met idees vir kampering on Monday, July 18, 2011 at 1:04pm.
1.5kg dwerguitjies
150g gebleikte sultanas
125g wit suiker
250ml wit asyn
250ml water
125ml tamatiepasta
50ml sonneblomolie
2 ml sout
knippie rissiepeper
Skil die uitjies.
Voeg die res van die bestanddele by en kook dit, aan die begin met die deksel op, maar later daarsonder, oor matige hitte totdat die uitjies sag en die sous dik is.
Bottel die uitjies warm en verseël dit dadelik.
MRS BALL'S BLADJANG:
.by Kos vir kampeerders met idees vir kampering on Monday, August 15, 2011 at 12:12pm.
Maak 18 Bottels (Mild)
612 gram Droëperskes
238 gram Gedroogde Appelkose
3 Liter Bruin Druiweasyn
2 1/2 Kg Witsuiker
500 gram Uie
120 gram Sout
5 gram Cayenne Peper
Om Blatjang "Hot" te maak, voeg 75 gram gemaalde Brandrissie by.
Om Perskeblatjang te maak, los die Appelkose uit en gebruik 850 gram Droëperskes
Week vrugte oornag in die druiweasyn.
Kook dan in asyn tot sag en dreineer.
Maal in'n meul (of kap fyn met kombuismes)
Gooi die vrugte, suiker (opgelos in 'n bietjie van die asyn) en uie (Gemaal) by en kook in 'n groot kastrol in die asyn.
Die hoeveelheid asyn hang af van die vastigheid, dit moenie te loperig of te dik wees nie, tekstuur moet wees soos die in gekoopte produk.
Voeg Cayennepeper/of Brandrissie by en kook vir 2-2½ uur.
Roer nou en dan met houtlepel.
GEBOTTELDE GEMMER-BEET (Ouma Leen)
.by Kos vir kampeerders met idees vir kampering on Thursday, September 1, 2011 at 12:56pm
500ml suiker
500 ml water
750 ml asyn
3 ml gemmer
5 ml kaneel
Sout en peper na smaak
2 bossies beet ( sowat 12)
Kook beet tot gaar, verwyder skil en sny of rasper.
Kook res van bestandele saam.
Voeg beet by en laat weer opkook.
As jy dit bietjie meer wil bind, kan jy 1 Etl Maizena byroer net voor jy dit bottel.
Bottel warm.
CHINESE PICKLE BEETS!
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 6, 2011 at 12:59pm.
1 cup. sugar
2 t. cornstarch
1 cup. vinegar
24 whole cloves garlic
3 t. ketchup
3 t. Crisco oil
Dash of salt
1 t. vanilla
3 (16-ounce) cans tiny whole beets, quartered (reserve liquid)
1. Place sugar, cornstarch, vinegar, clove, ketchup, oil, salt and vanilla in a large shallow skillet.
2. Mix well.
3. Add beets and 1½ cups beet liquid.
4. Cook over medium heat for 3 minutes, stirring constantly until thickened.
5. Serve hot or cold.
6. Keeps well in a glass jar in refrigerator.
Delicious served on a mound of cottage cheese as a salad.
■NOEDELSLAAI: - [ rina kleinhans]
500g Noedels
1/2kg uie gekap
1 kg tamaties skil verwyder en in blokkies gesny
2 soetrissies ( geel en groen) gekap
1 pakkie sampioene fyn gekap
100ml mayonnaise
50ml sweet chilliesous
25ml tamatiesous
375ml olie
250ml wit asyn
500ml suiker
20ml sout
■Kook tamaties, uie, soetrissie, sampioene, asyn, suiker, sout en olie saam tot sag.
Kook noedels sag, maar ferm ongeveer 20 min, met sout en bietjie olie by.
Voeg eerste mengsel by noedels, kook goed deur, voeg mayonnaise, sweet chilliesous en tamatiesous by.
■Meng goed deur.
■Bottel warm in voorbereide bottels.
KERRIE PYNAPPEL:
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:35pm.
■Kook 2 kg uie (nie te fyn nie) vir ‘n half uur.
Dreineer.
Voeg nou die volgende bestanddele by:
4kg suiker,
3 kop wit asyn,
2t borrie,
1 eetl sout,
2t Kerrie,
2t gemmer,
1 ml rooi peper,
3 groot suur pynappels (ek gebruik enige),
een en ‘n half opgehoopte eetl maizena.
■Kook 15 min tot dik en bottel warm.
SUURLEMOENATJAR:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 1:41pm.
Dié atjar is die perfekte bykos vir enige spesery-gereg.
Maak: 4 mediumgroot flesse
Bereidingstyd: 30 minute, plus weektyd
12-15 klein suurlemoene of lemmetjies
45 ml growwesout
60 ml atjar-masala
45 ml fenegriek (methi)
15 ml selderysaad
2-4 groen brandrissies, ontpit en gekap
300 ml suurlemoensap
Verhit 'n groot kastrol vol water tot kookpunt.
Haal dit van die plaat af en gooi die suurlemoene by.
Laat dit vir 'n paar uur week tot sag.
Sny die bo- en onderpunte van die suurlemoene af en sny dit in agt wiggies.
Haal die pitte uit.
Sit die wiggies in 'n bak wat nie van metaal is nie.
Meng die sout en speserye saam en sprinkel dit oraloor die wiggies.
Sit die wiggies in gesteriliseerde flesse.
Verhit die suurlemoensap tot kookpunt en gooi dit oor die suurlemoene.
Seël dit en los dit vir 'n paar dae voor jy dit gebruik.
Hou dit in die yskas nadat dit oopgemaak is
KONFYT:
WORTEL JAM:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:21am.
Maal 6 wortels
4 suurlemoene se skil en sap en voeg 6 k suiker en
6 k kookwater by en kook sowat 45 minute.
Bottel in gesterileseerde bottels.
UIE MARMELADE:
1 kg uie in dik skywe gesny
Halwe kop Balsamic asyn
Halwe kop bruinasyn
3 kop bruin suiker
1/4 kop heuning
1 kop vars uitgedrukte lemoensap met die vessel
1 lourierblaar
teelepel sout
¼ kop olyf olie
Gooi als in n groot genoeg kastrol.
Plaas op stoof en kook baie stadig vir 3 ure.
Met deksel op roer gereeld en haal deksel laaste halfuur af.
Laat oop kook totdat stropie lekker dik begin word toets in n piering tot reg.
Bottel warm.
TAMATIESOUS: [bottel en bêre/olga wall]
3 kg ryp tamaties
3 groot uie
750ml asyn [1 bottel]
875ml suiker
15ml sout
5ml vasgemaalde swartpeper
1 knoffelhuisie, gekneus
10ml rooipeper
1 blikkie [115g] tamatiepasta
30ml mielieblom
Maal die tamaties en uie saam in voedselwerwerker.
Laat prut al die bestanddele, behalwe die mielieblom, vir ongeveer 1 uur totdat sous verdik is.
Maak die mielieblom met bietjie koue water aan tot gladde pasta en roer by sous.
Laat die sous nog sowat 2 minute lank prut.
Roer aanhoudend.
Giet die sous in warm, droë gesteriliseerde botttels en verseël dadelik.
Die suiker kan verminder word.
PERSKESNIPPERKONFYT: [bottel en berê/olga wall]
2,5kg geelperskes
750ml water
1,4kg suiker [7 x 250ml]
5ml wynsteensuur
Ontpit en skil die perskes.
Snipper dit.
Weeg 2,5kg perskes af in ‘n kastrol en voeg die water by.
Kook die snippers vir ongeveer 10 minute totdat dit sag is.
Roer die suiker en wynsteensuur by totdat die suiker heeltemal opgelos is.
Stel die plaat op en kook die konfyt oor matige hitte totdat dit soos dit lawa lyk.
Toets of stolpunt bereik is.
Skep die konfyt in warm, droë gesteriliseerdeflesse en verseël dadelik.
CUCUMBER RELISH WITH BELL PEPPERS:
4 cups chopped or ground cucumbers
1 cup. onion, chopped
1 cup. bell pepper, chopped
2 tbsp. mustard seed
1 tbsp. celery seed
1 to 2 tbsp. dried red pepper
1 tbsp. salt
2 cups. sugar
3 cups. vinegar
Cook cucumbers, onions and bell pepper until tender. Add sugar, vinegar and spices. Simmer for 15 minutes. Pack in jars and seal.
MANGOBLADJANG: [bottel en bêre/olga wall]
1,5 kg mango's
2ml sout
375ml pitlose rosyne
3ml gemaalde gemmer
500ml suiker
940ml asyn
Skil die mango's.
Sny dit in stukke en strooi die sout bo-oor.
Meng al die bestanddele.
Laat prut dit 45 minute lank totdat dit dik is.
Skep die bladjang in warm, droë gesteriliseerde flesse en verseël dit.
WARM MANGO BLATJANG: [bottel en bêre]
1,5kg groen mango's, geskil, gehalveer,ontpit
70ml sout
2 liter water
500g suiker (625 ml)
600ml asyn
125 g dadels, ontpit en gekap
'n stuk vars gemmer, geskil en fyngekap
6 knoffelhuisies, gekneus
10 ml rissiepoeier [voeg eers klein bietjie by, proe en vermeerder dan na jou smaak ]
1 kaneelstokkie
125 g pitlose rosyne
Kap die mango's in klein stukkies, plaas in 'n mengbak.
Sprinkel sout oor en voeg water by.
Bedek en laat 24 uur staan.
Dreineer die mangostukkies en plaas eenkant.
Plaas suiker en asyn in 'n kastrol en verhit tot kookpunt, verminder die hitte en laat prut totdat die suiker opgelos is.
Roer voortdurend.
Voeg die gemmer, knoffel, rissiepoeier, kaneelstokkie, rosyne, dadels en gedrei neerde mango by.
Verhit tot kookpunt, verlaag die hitte en laat 1 tot 2 uur onbedek prut of totdat die blatjang dik is.
Roer af en toe.
Verwyder die pypkaneel.
Skep die blatjang in warm, gesteriliseerde bottels en verseël.
APPEL BLATJANG: [uit ouma se kombuis]
1 kg groen appels
1 groot ui, gerasper
375ml bruinsuiker
375ml asyn
125ml lemoensap
3 brandrissies, fyn gekap
5ml gemaalde gemmer
sout na smaak
3 knoffelhuisies, gekneus
Skil em ontkern appels. Rasper die appels. Meng al die bestanddele goed saam. Laat prut dit ongeveer 40 minute lank totdat die blatjang dik en souserig is. Skep die blatjang in warm gesteriliseerde flesse en maak seker dat daar geen lugblasies vorm nie. Verseël dit. Bewaar die blatjang op ‘n koel droë plek.
KERRIE BOONTJIE-PIEKELS: [bottel en bêre]
2kg vars groenboontjies
500g uie, geskil en in skywe gesny
500ml kokende soutwater
375ml asyn
15ml sout
375ml suiker
30ml kerriepoeier
30ml koekmeelblom
Kerf boontjies en kook saam met die uie tot sag in die kokende soutwater.
Dreineer. Kook asyn, sout en suiker 'n paar minute.
Meng kerriepoeier en meel met 'n bietjie water, voeg by asyn mengsel en roer by matige hitte tot dik. Giet oor gedreineerde boontjies en uie en meng goed. Skep in gesteriliseerde inmaakflesse en verseël dadelik.
GEMMER - LEMOENWORTELS: [bottel en bêre]
80g suiker
5ml gemaalde gemmer
10ml mielieblom
60ml asyn
750ml gaar wortels, in blokkies of ringetjies
15ml olie
10ml gerasperde lemoenskil ( opsioneel)
Meng suiker, gemmer en mielieblom in 'n kastrol.
Voeg asyn geleidelik by en kook by lae hitte tot dik.
Voeg geelwortels en olie by en prut 10 minute stadig.
Voeg lemoenskil laaste paar minute by.
Skep dadelik in gesteriliseerde inmaakflesse en verseël.
Bêre in koelkas na oopmaak.
REK MIELIEMEEL SE RAKLEEFTYD:
Rek mieliemeel se rakleeftyd met 'n aantal jare!
Gooi een kg mieliemeel op 'n slag in 'n bak en plaas onbedek in die mikrogolf op hoog vir 5 minute.
Haal uit en roer deeglik deur. Baie stoom sal ontsnap.
Plaas die mieliemeel terug en mikrogolf vir 'n verdere 5 minute. Gooi dit uit in 'n skottel sodat al die stoom kan uittrek en die meel kan afkoel. Sodra afgekoel, gooi in 2liter houer totdat die bottel stampvol is. Seël die bottel.
BRAAISOUS: [bottel en bêre/olga wall]
1 groot ui gerasper
2 knoffelhuisies gekneus
50ml olie
125ml tamatiepuree
50ml asyn
5ml geurselsout
5ml suiker
5ml fyn appelkooskonfyt
5ml aangemaakte mosterd
10ml worcestersous
5ml sojasous
1ml vars gemaalde swartpeper
Meng al die bestanddele baie goed en giet in gesteriliseerde bottle.
Bewaar die sous in die yskas.
WENKE:
Die sous kan vir 2 maande lank in yskas bewaar word.
Gebruik sous as marinade of bedruipsous vir braaivleissnitte.
Indien soeter sous verkies word, kan ‘n bietjie bladjang na smaak bygevoeg word.
MAAK JOU EIE MADRAS KERRIEPOEIER:
Hierdie verg 'n bietjie meer tyd, maar is wonderlik om speserye te leer ken.
Braai die volgende speserye in 'n pan, sonder enige olie, oor 'n lae hitte totdat jy dit net begin ruik:
10 ml geel mosterdsaad
10 ml koljandersaad
10 ml komynsaad
5 ml swart peperkorrels
8 gedroogde rooi brandrissies
Voeg dan 15 groot, vars kerrieblare by en braai vir nog 1 minuut. Laat afkoel.
Verfyn tot 'n poeier in 'n spice grinder, koffie-grinder, voedselverwerker of met 'n stamper en vysel. Voeg 10 ml borrie by.
Gebruik waar jy gewoonlik gekoopte kerriepoeier gebruik het, of in die resep vir Klappermelkkerrie met lensies en groente.
MOSTERD PIEKELS / PICCALILLI: [BOTTEL EN BêRE]
2,5 kg mengsel van blomkool blommetjies, komkommer, groenbone, klein uitjies en murgpanpoentjies.
350 g sout
280 ml witsuiker
1 eetlepel mostertpoeier
8 ml fyn gemmer
2 knoffeltoontjies- fyngedruk
1,4 liter wit asyn
6 eetlepels meel
2 eetlepels borrie
METODE:
Halveer komkommer in helfte en sny pittjies uit.
En sny in blokke.
Verwyder stingels van boontjies en murgpampoentjies en sny in stukke.
Halveer uitjies.
Pak groentes in lae in glasbak.
Sprinkel sout tussen lae.
Giet 3,4 liter water oor en laat ´n dag/nag staan.
Dreineer en was deeglik af in lopende water.
Droog.
Meng suiker, mostertpoeier, gemeer en knoffel met 1,1 liter asyn in kastrol.
Voeg groentes by en laat opkook.
Kook tot groentes gaars maar nog bros is.
Meng die meel en borrie met res van asyn en roer by groete mengsel.
Laat vir nog 2 minute kook.
Skep in gesteriliseerde bottels en verseël.
PICCALILLI – MOSTERTSUURTJIES MET SAMPIOENE: [BOTTEL EN BêRE]
500g sampioene
500g blomkool
500g dwerguitjies
500g murgpampoentjies
250ml water
50g mielieblom
2 liter wit asyn
200g wit suiker
100ml appelkooskonfyt
20ml mostertpoeier
15ml kerriepoeier
10ml borrie
5ml sout
METODE:
Vee die sampioene skoon en halveer. Sny die blomkool in stukkies. Skil die uitjies. Sny die murgpampoentjies in skyfies. Vermeng die groente en kook dit in die water tot amper gaar. Dreineer die groente en skep dit n inmaakflesse. Vul die vloeistof aan tot 250ml en maak die mielieblom daarmee aan. Verhit die res van die bestandele saam tot kookpunt. Roer die aangemaakte mielieblom by en prut die sous ongeveer 5min. Giet dit oorlopens toe oor die groente en verseël die flesse.
GEELPERSKE ATJAR: (Onbekend)
Bestanddele
1 en 'n halwe kg Geelperskes
750 ml Asyn
250 ml Suiker
10 ml Gemengde Speserye
4 Groot Uie
12,5 ml Kerrie
12,5 ml Borrie
12,5 ml Sout
10 ml Mielieblom
Metode
Skil perskes, ontpit en sny in skywe.
Skil uie en kap grof.
Plaas geelperskes in 'n pot.
Meng al die droê bestanddele en maak aan met asyn.
Gooi asyn mengsel in die pot en kook vir 1 en 'n halwe uur lank.
Roer gereeld.
Laat afkoel.
Bottel en bêre..
Wenk
Laat die atjar vir sowat twee weke staan voor gebruik.
Die perskes kan vervang word met droë vrugte soos bv sultanas.
Of droë vrugte kan ook gemeng word.
Heerlik as slaai, bykos of marinade.
QUICK KIMCHI (PICKLED CABBAGE):
1 small to medium-sized head cabbage
Other vegetables* (optional)
1/4 cup kosher salt (or to taste)
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons hot chili garlic paste
1 tablespoon fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
Water (as needed)
Remove outer leaves from cabbage; cut into quarters lengthwise and trim tough ends. Cut each quarter into one-inch slices. (If you're using other vegetables, trim and peel them into small pieces and add to cabbage. If the carrots are small, leaving them whole looks nice.)
Place cabbage (and other vegetables, if using) into a colander and toss with 1/4 cup kosher salt. Cover, with a weight if possible, and place over a bowl to drain for two hours until the cabbage is wilted.
In a large bowl, dissolve sugar in the vinegar. Add chili paste, ginger, garlic and scallions.
Rinse cabbage and other vegetables well and drain. Add to vinegar mixture and stir to combine. Pack everything tightly into glass jars and, if needed, add extra water to cover. Close jar tightly and refrigerate for at least 4 hours.
Store in refrigerator for up to three weeks, or until it's gone.
*Other vegetables, such as peeled, trimmed and chopped cucumbers, radishes, trimmed whole baby carrots, etc.
KERRIEWORTELS:
2 kg geelwortels
1 liter wit asyn ( 4k )
1 kop pitlose rosyne
1 teelepel kruienaaltjies
1 teelepel swartpeperkorrels
3 eetlepels mielieblom
3 eetlepels kerriepoeier
1 kg uie
4 kop suiker
1 eetlepel sout
Skil die geelwortels en sny in dun skyfies. Bedek die skyfies met water en kook dit net tot sag. Skil en halveer die uie, sny dit in dun skyfies. Bedek die uie met kook water en laat dit 15 minute lank staan. Dreineer die geelwortels en die uie. Verhit dit saam met die asyn, suiker, rosyne, sout, kruienaaltjies en swartpeperkorrels tot kookpunt. Maak die mielieblom en Kerriepoeier met 250ml water aan. Voeg dit by die wortelmengsel en laat dit ongeveer 10 minute lank kook. Roer dit af en toe. Skep die warm kerriewortels in flesse en verseel.
PIEKEL EIERS: [OUMA SE RESEPTE]
In Engelse kroeë word piekeleiers saam met slaai, brood en kaas geëet. Dis ook heerlik saam met kouevleis of as skemerhappie.
14 hardgekookte eiers, afgedop;
4 rooi brandrissies, gehalveer en ontpit;
'n klein stukkie vars gemmerwortel, gekneus;
1 liter wit asyn;
5ml sout;
10ml peperkorrels.
Plaas eiers met rissies en gemmer in inmaakflesse. Prut asyn vir 10 minute saam met sout en peperkorrels en laat afkoel. Bedek eiers met asynmengsel en verseël onmiddellik.
Gebruik ná 4 weke.
Gooi bietjie kerriepoeier by vir 'n lekker kerrie-eier.
KERRIE KOMKOMMERS:
1 Kg Engelse komkommers in dyn skywe
500 g uie in dun skywe
250 ml water
5 ml sout
250 ml suiker
500 ml wit asyn
30 ml kerriepoeier
10 ml mosterdpoeier
30 ml mielieblom, aangemaak met bietjie water.
Bring die water tot kookpunt en kook die komkommmer en uie dan 10 minute lank daarin. Voeg die sout en suiker by en los op. Voeg die res van die bestandele by en kook goed deur tot die mengsel verdik.
Skep in skoon gesteriliseerde bottels en seël.
LEKKERSTE SOUSBOONTJIES OOIT: [HUISGENOOT WENRESEPTE]
2½ kop Suikerboontjies
2 kop Suiker
½ kop Bruin asyn
½ t Sout
Sorteer suikerboontjies en verwyder alle onsuiwerhede.
Bedek die boontjies met baie water en week oornag.
Volgende dag – dreineer geweekte boontjies,
bedek met vars water en kook dit tot sag.
LET WEL:
Kook boontjies net in vars water moenie enigiets
anders nou byvoeg nie.
[Dit moet melerig tussen vingers gevryf kan word.][ voeg klontjie margarien by as water oor kastrolrand wil skuim.]
Haal kastroldeksel van pot af teen die einde sodat boontjies taamlik droog kan kook.
Voeg die suiker, bruin asyn en sout by die boontjies en prut stadig totdat sous die verlangde dikte het.
haal van stoof af en voeg ‘n eetlepel GOUESTROOP by en roer goed.
Maak baie en bêre, want jy gaan weer en weer hiervan wil eet.
INGELEGDE JALAPENO’S: [Sandra Saayman]
1 kg Jalapeno chillies
1 kg Uie - gesnipper
900 g appelkooskonfyt
½ koppie wit asyn
2 eetlepels bruin suiker
1 koppie pitlose rosyne
Sit alles in 'n liquidiser tot amper fyn gekap.
Kook totdat die uie deurskynend is.
Bottel warm in gesteriliseerde bottels.
PEPPADEWS VIR INLê: [Selma Alberts]
ASYN
500 ml water
500 ml appel asyn
200 g suiker
2 ml swart mosterd saadjies
5 ml piekel speserye
1 ui in kwarte gesny
1 knoffelhuisie skoongemaak
Plaas al die bestanddele in 'n kastrol bring stadig tot kookpunt roer om suiker op te los, kook vir ongeveer 10 minute oor medium tot lae hitte verwyder ui en knoffel.
INTUSSEN:
Maak 200 g pikante rissies skoon.
Sny die bo kant af en verwyder die pitte en die sagte wit weefsel versigtig uit, pak die rissies in 'n skoon fles, giet die warm asyn oor en skud die bottel liggies om die lugborrels uit te kry vul op met asyn indien nodig, maak dadelik toe.
Nota:
Ek het die appel asyn wat 'n 375 ml bottel is aangevul met gewone asyn tot 500 ml. Die rissies is enige dag net so lekker as die gekooptes miskien lekkerder. Dit staan 'n paar weke voor dit gebruik word.
INGEMAAKTE PEPPADEWS: [SELMA ALBERTS]
200 g skoongemaakte ryp Peppadews (ontpit en slegte plekke verwyder)
1 k asyn
½ k suiker
½ t sout
Kook bogenoemde tot suiker opgelos het. Sit die stoof af en gooi die Peppadews in die oplossing terwyl dit warm is.
Laat afkoel en bottel.
INMAAK VAN PEPPADEWS!! [onbekend]
Stroop:
1 1/2 k Asyn..
1 1/4 k Suiker..
1k Water..
Paar gesnyde stukke vars gemmer..
Paar knoffelhuisies..
2t Peperkorrels..
Bay leaf of n suurlemoen blaar..
knippie sout..
2 groen rissies
Metode:
Sny jou stingels af en haal die pitte mooi uit..Laat in n oplossing van 4t Sout op 2k Water le oornag of n paar ure..Spoel môre baie goed af en maak droog..Kook jou stroop vir so 5min. en gooi dan jou Peppedews!!!by en kook weer 5min.. Nie pap nie nog styf. Pak dan jou bottels lekker styf in en gooi jou stroop bo oor!!Pak bo op n knoffel stukkie en n gemmer stukkie net soos jy wil en verseël jou bottels baie goed..Laat dit vir so 2-3 weke staan of langer voor jy dit gebruik..Baie lekker hoe langer dit staan ..van myne staan al 3jaar!!!
NS.
Skud die bottel sodat die sous in die gaatjies kan inloop voor jy dit verseël en gooi dan nog sous by as dit kort..
ALLER BESTE CHUTNEY OOIT:
1kg vars vrugte, appelkose, perskes of tamaties
2 uie fyn gerasper
1 heel bol knoffel fyn gerasper
1,25kg suiker
940ml wit druiwe asyn
30-40ml fyn gemmer
10ml mostertpoeier
15ml sout
7-10ml rooipeper
Was die vrugte skoon af, halveer en verwyder die pitte. Kook tot sag. Maal dan die vrugte fyn of klop die fyn met ´n houtlepel.
Kook die ui en knoffel in 250ml water en 250ml van die asyn tot sag. Voeg die suiker, die res van die asyn en die geurmiddels by. Verhit oor lae hitte en toer tot die suiker opgelos is. Kook 2 minute lank en voeg die vrugte by. Koo 30 minute lank of totdat die chutney dik genoeg is. Roer gereeld om te voorkom dat dit aanbrand.
Giet in warm, gesteriliseerde bottels en verseël.
GEELPERSKE PIEKELS : [PETRO DU TOIT]
2 kg geelperskes
6 groot uie
125 ml bruin suiker
15 ml wonderpeper
30 ml kerriepoeier
2 - 3 rissies
1½ bottel asyn
paar koljandersade
Skil perskes en uie.
Plaas perskes in bak en bedek met sterk soutoplossing. Gebruik 500 g sout op 4,5 liter water vir oplossing.
Laat oornag.
Dreineer perskes en uie volgende dag.
Verwyder pitte en sny perskes en uie in skywe.
Kook saam met die res van die bestandele tot dik.
Laat koud word, skep in gesteriliseerde flesse en verseël.
BRANDRISSIEBLADJANG: [BOTTEL EN BêRE]
3 uie
10 ml kerriepoeier
2 knoffelhuisies
5 ml mosterdpoeier
500 ml opgesnyde brandrissies/peppadews
5 ml fyn gemmer
250 ml bruin asyn
5 ml gemengde kruie
750 ml appelkooskonfyt
5 ml sout
•Skil uie en knoffel en maal saam met die rissies. Voeg asyn by en kook dit ‘n paar minute lank.
•Roer res van die bestanddele by, verhit stadig tot kookpunt.
•Laat kook +- halfuur tot dik; roer gereeld
•Bottel warm en verseël dadelik.
VINNIGE APPELKOOS BLADJANG: ["Kook en Geniet"]
250 ml fyn appelkooskonfyt
2,5 ml sout
0,6 ml rooipeper
2,5 ml fyn gemmer
190 ml witasyn
Meng die eerste 4 bestanddele goed saam en roer die asyn by volgens smaak. Kook dit tot dit dik genoeg is.
INGEMAAKTE TAMATIESPAGHETTI:
Bestandele:
500g Uie, gekerf
Kookolie
4kg Ryp tamaties, ontvel en in kwarte gesny
375ml (1 1/2 k) fyn appelkooskonfyt
250ml (1 k)witsuiker
12,5ml sout
5ml neutmuskaat
2ml rooipeper
2 pakke (500g elk)spagetti
30ml Bruinsuiker
30ml Oreganum
Metode:
Soteer die uie in ‘n bietjie olie tot sag. Voeg die tamatie kwarte by die uieringe en laat prut tot die tamaties sag en fyn is. (nogal ‘n tydjie).
Meng die res van die bestandele, behalwe die spagetti, en voeg dit by die tamatiemengsel. Laat prut totdat die mengsel nie meer te waterig is nie.
Kook intussen die spagetti soos op die pak beskryf. Dreineer goed, voeg by die tamatiemengsel en laat nog 5 minute lank prut.(Maak seker jy gebruik ‘n groot pot want as jy die spagetti saam met die tamaties meng is dit nogal baie).
Skep uit in skoon, gesteriliseerde flesse.Lewer ongeveer 4L (Ek het so +- 9, 500g Consol Bottels gekry).
TAMATIE-UIESNIPPERS: [KOOK MET BLIKKIES EN PAKKIES] 1,5kg uie, in lae verdeel of in kwarte gesny
120g [150ml] suiker
250ml asyn
250ml water
1 x 115g blikkie tamatiepasta
2ml sout
knypie rooipeper
Plaas uie, suiker, asyn, water, tamatiepasta, sout en peper in 'n kastrol, plaas deksel op en kook oor lae hitte tot uie sag is.
Haal deksel af en kook nog totdat sous dik is.
Bottel en bêre in yskas.
Lewer 12 - 15 porsies
VARIASIE:
Uiesnippers met suurroom. Blansjeer en verfris uiesnippers. Meng met 'n bietjie suurroom. Geur met sout en peper.
Groen of rooi soetrissies, wat in juliennerepe gesny is kan by mengsel gevoeg word sodra die uie sag is.
WENK:
As jy haastig is, verdik sous met mielieblom.
SUIWELVRYE KONDENSMELK:
Bestanddele
40ml water
80ml Orley-Whip
160ml suiker
15ml mielieblom
200ml cremora (1 op 3 aangemaak)
Knippie sout
2ml xanthan [gebruik gelatine]
5ml vanilla essens
Metode
Maak cremora aan en meng die water en Orley-Whip in ‘n mengbak. Klits mielieblom en suiker, wat vermeng is, by tot ‘n gladde tekstuur verkry is. Voeg die mengsel by die cremora en klits goed. Voeg ander bestanddele by en kook vir 1 minuut, voeg vanilla by en laat afkoel.
Wenk
Skep roomlaag af indien gevorm word na opkoking.
HEERLIKE TAMATIEBLATJANG: [ANDREA VAN VUREN]
"Dit is voorwaar 'n lekkerny. Ek is nie eintlik 'n pap-eter nie, maar met krummelpap en 'n stukkie wors oor die kole gebraai, is dit 'n treffer. Probeer dit gerus."
Resep
2 eetlepels sout;
32 ryp tamaties;
8 groot uie;
4 soetrissies;
2 koppies asyn;
2 eetlepels kerriepoeier (mediumsterkte);
1 eetlepel masala;
2 tot 3 koppies suiker;
sout, peper en gemengde kruie na smaak; knoffelsout of 4 knoffelhuisies;
mielieblom (Maizena) om te verdik.
Strooi die sout oor die geskilde tamaties. Laat staan 3 tot 4 uur. Giet die water af. Skil die uie en soetrissies en voeg by die tamaties. Voeg die asyn by en kook. Voeg die kerrie, masala, suiker, sout, peper, gemengde kruie en knoffel by. Laat kook tot die mengsel dik en sag is. Verdik met mielieblom, wat met water aangemaak is, voor dit van die van die hitte verwyder word. Bottel.
TURKSVY FYNKONFYT:
Skil 1kg ryp turksvye dun af en sny dit in klein stukkies op.
Voeg 625ml water by, verhit dit tot kookpunt en kook dit 'n kwartier lank met die deksel op.
Haal die kastrol van die stoof af.
Voeg 375g wit suiker, die sap van 'n halwe suurlemoen, 1 knoets gekneusde, gedroogde gemmerwortel en 'n knippie sout by die warm turksvymoes.
Verhit die mengsel stadig tot kookpunt en roer dit aan die begin totdat al die suiker opgelos is.
Kook dit oor matige hitte totdat die konfyt helder en dik is. Verwyder die gemmer en gooi dit weg.
Skuim die konfyt af, indien nodig.
Bottel dit warm en verseël dit wanneer afgekoel.
TARTAARSE--DOOPSOUS:
(Hierdie reseppie kom uit ‘n Southappie boekie vir elke geleentheid)
200 ml mayonnaise
100 ml sandwichspread
2 agurkies (gekap)
3 stingeluie (gekap)
15 ml vars pietersielie (gekap)
5 ml suurlemoensap
5 ml aangemaakte Engelse mosterd
5 ml suiker
• Vermeng alles goed saam. Sit voor saam met crumbed mushrooms, vis en chips of uie-ringe.
WENK:
Stingeluie kan vervang word met ‘n halwe gekapte ui. Die sous kan vir 2 tot 3 weke lank in die yskas gebêre word.
INGELEGDE AVO's: [LEKKER RESEPTE VIR DIE JONGERGESLAG]
Sousie:
175ml Olyfolie
18 Teelepels Suurlemoensap
175ml Appelasyn of witasyn
30ml Country garlic en herb (Robertsons)
Gemaalde swartpeper
Skud bogenoemde goed saam.
Berei avo's voor en sny in kwarte of in blokkies soos verkies. Bedruip liggies met suurlemoensap om te verhoed dat dit verbruin. Mikrogolf op hoof vir 1 minuut. Laat effens afkoel en gooi in bottel met sousie. Kan tot 2 maande bêre....in yskas.
BANANA JAM: [HELENA VAN ZYL]
Another of the Phipps family favourites from my days in Tokoroa. Bananas were regularly sold for 99 cents a bag when the skins were blackening and the fruit was so ripe and sweet and flavoursome - albeit ugly. Currently in Brisbane bananas are close to $15 per kilogram which would make this an extravagant luxury!!!! This is great used in any of the ways you normall eat jam – toast, bread, pikelets, sponge, crumpets etc.
12 Ripe bananas
1 kilogram Sugar
3 Lemons (juiced)
1 Tablespoon Brandy
Peel and slice bananas into a large pot.
Cover with lemon juice and sugar. Leave for 2 hours.
Bring to boil slowly then boil rapidly until the jam reaches setting point.
Add Brandy – Bottle and seal while hot.
BRANDRISSIEBLATJANG:
3 uie
10 ml kerriepoeier
2 knoffelhuisies
5 ml mosterdpoeier
500 ml opgesnyde brandrissies/peppadews
5 ml fyn gemmer
250 ml bruin asyn
5 ml gemengde kruie
750 ml appelkooskonfyt
5 ml sout
· Skil uie en knoffel en maal saam met die rissies. Voeg asyn by en kook dit ‘n paar minute lank.
· Roer res van die bestanddele by, verhit stadig tot kookpunt.
· Laat kook +- halfuur tot dik; roer gereeld.· Bottel warm en verseël dadelik
.CHINESE RED CHILLI SAUCE:
This is a traditional Chinese recipe for a classic sauce or condiment of red chillies, shallots, garlic and ginger cooked in chicken stock that's flavoured with rice and rice vinegar and which is used as a base for Chinese plum sauce as well as an accompaniment for chicken dishes.
Ingredients:
60g fresh red chillies, de-seeded
30g shallots, peeled
60g garlic, peeled
60g fresh ginger, peeled
120ml chicken stock, boiling
4 tsp lime juice
1 tsp rice vinegar
2 tsp granulated sugar
1/2 tsp salt
Method:
In a food processor, combine the chillies, shallots, garlic and ginger and process to a paste. Transfer to a bowl then stir in the boiling chicken stock. Now add the remaining ingredients.
Cover and set aside to stand for at least 1 hour before serving (it will keep in the refrigerator for at least 2 weeks).
CAYMAN MANGO CHUTNEY:
This is a traditional Cayman Island recipe for a classic chutney of mangoes, bell pepper and onion with raisins in a rum and hot sauce base.
Ingredients:
3 ripe mangoes, peeled, sliced and cubed
1 tbsp vegetable oil
1/2 green bell pepper, diced
1/2 onion, finely diced
2 tbsp brown sugar
1 tbsp dark rum
1/4 tsp ground cinnamon
2 tbsp malt vinegar
1 tbsp hot sauce
salt and black pepper, to taste
80g raisins
Method:
Combine the mangoes, oil, onion and green bell pepper in a small pan and fry, stirring frequently for about 10 minutes, or until the onions are soft and translucent. Now stir-in all the remaining ingredients (except the raisins) and bring to a simmer. Cook gently for 15 minutes then add the raisins and continue cooking for a further 30 minutes. Take off the heat and set aside to cool. Transfer to a glass bowl, cover with clingfilm andrefrigerate (this will keep for about 2 weeks if refrigerated).
CHILLI RANCH SAUCE:
This is a traditional American recipe for a classic sauce of bell peppers, chillies, garlic, onion and spices cooked in a water base.
Ingredients:
1.2kg large red bell peppers
6 red chillies (or fewer, depending on your tolerance)
6 garlic cloves, finely chopped
1 medium onion, finely chopped
1 tsp ground cumin
2 tsp dried oregano
300ml water
sea salt and black pepper
Method:
Place the peppers and chillies either on a hot grill, a griddle pan or in the flame of a gas hob and cook, turning frequently, until the skins begin to blister and blacken. Place in a bowl, cover with a plate and allow to soften in their own steam until cool enough to handle.
Add a little olive oil to a pan and use to fry the onion and garlic until soft (about 5 minutes) then add the cumin, stir-in and continue frying for a further 5 minutes. Now add the oregano and water and allow to simmer gently over a low heat.
Meanwhile, peel, de-seed and slice the bell peppers and chillies (do this over a bowl to catch any juices). Add the peeled chillies, peppers and their juice to a pan. Season the mixture, return to a simmer and cook for a further 10 minutes before liquidizing the mixture. Refrigerate until needed (it will keep well for three or four days).
PRESSURE COOKER MANGO CHUTNEY:
This is a modern British recipe for a classic chutney of mango, vinegar and sultanas cooked in a pressure cooker that's finished with sugar and cooked to thicken before potting.
Ingredients:
3 slightly under-ripe mangoes
25g salt
450ml malt vinegar
1/2 tsp hot chilli powder
225g sultanas
225g demerara sugar
Method:
Peel the mangoes and slice the flesh away from the stone. Place the strips of mango flesh in a bowl and sprinkle with slat. Cover with a cloth and set aside for 2 hours.
Drain the pieces of mango and rinse thoroughly. Transfer the mango flesh to your pressure cooker and combine 300ml of the vinegar, the chilli powder and sultanas. Stir to combine.
Secure the lid on the pressure cooker, place on the heat and bring to 8lb pressure then cook for 6 minutes. Release the pressure slowly then add the sugar and remaining vinegar, stirring until dissolved.
Bring the mixture to a boil and allow to reduce until thickened to your liking. Spoon into cleaned and sterilized jars that have been warmed in theoven.
Seal with vinegar-proof lids and set aside for at least 1 month to mature before use.
KAAPS MALEISE RISSIEKONFYT:
200 g groot rooi of groen rissies
200 g uie, fyn gesny
250 ml suiker
125 ml water
2 ml sout
30 ml suurlemoensap
Sny die rissies in ringetjies. Vir minder brand, verwyder die saad. Plaas saam met die uie, suiker, sout en suurlemoensap in 'n mediumgrootte kastrol. Bring stadig tot kookpunt en roer tot die suiker oplos. Kook sonder deksel op hoog vir ongeveer 10 minute tot die sous dik word. Laat afkoel. Skep in gesteriliseerde houers en hou verkoel.
WITSOUSBêREMENGSEL:
700 g (1 750ml) melkpoeier
1 000 ml meelblom
37,5 ml sout
Sif droë bestanddele saam en bêre in lugdigte flesse.
Meng nou:
250 ml bêremengsel met 60 ml koue water
Voeg by 200 ml kookwater
Laat kook by lae temperatuur. Verdun verder met kookwater na verlangde dikte. Voeg 100 ml gesmelte botter by vir elke 350 ml bêremengsel wat u gebruik. Vir kaassous voeg 50 g gerasperde kaas (125 ml) by gaar mengsel. Geur verder met aangemaakte mosterd en paprika.
GROEN SOETRISSIE KONFYT:
Die konfyt is heerlik op roosterbrood. Maak net seker jy kap die soetrissies baie fyn
4 koppies fyn gekapte groen soetrissies
500 ml suiker
2 ml sout
2 ml gemmer
2 ml gemengde speserye
Meng alle bestanddele in 'n vlekvrye staalpot en laat staan vir 2½ uur. Kook daarna vir 40 minute oor matige hitte tto stroop begin dik word. Verwyder van stoof en bottel warm.
GEMMER LEMOENWORTELS:
80g suiker
5 ml gemaalde gemmer
10 ml mielieblom
60ml asyn
750 ml gaar wortels, in blokkies of ringetjies
15 ml olie
10 ml gerasperde lemoenskil (opsioneel)
Meng suiker, gemmer en mielieblom in 'n kastrol. Voeg asyn geleidelik by en kook by lae hitte tot dik. Voeg geelwortels en olie by en prut 10 minute stadig. Voeg lemoenskil laaste paar minute by. Skep dadelik in gesteriliseerde inmaakflesse en verseël. Bêre in koelkas nadat dit oopmaak is.
HEEL GEPIEKELDE PERSKES: [kan ook gesnyde perskes wees - verkort net kooktyd]
2 kg meduim taaipitperskes , geskil
heel naeltjies
500 ml asyn
250 ml water
450g suiker
3 heel kaneelstokkies
3 stukke steranys
Plaas 2 naeltjies in elke perske. Plaas onmiddelik in ligte sout en asyn water. Kook 3 minute in kookwater. Pak in gesteriliseerde flesse, sodra stroop gereed is.
Stroop:
Verhit die asyn, water en suiker saam, roer totdat suiker gesmelt is. Laat 5 minute lank kook. Plaas kaneelstok asook steranys saam met perskes in elke fles en gooi kokende stroop tot by die rand van die fles. Perskes moet heeltemal bedek wees. Verseël. Bedien saam met vleis.
TUISGEMAAKTE TOEBROODJIESMEER: [SANDWICH SPREAD]
6 geelwortels
2 groen soetrissies
1 rooi soetrissie
3 uie
1 Engelse komkommer
750ml wit asyn
750ml mayonnaise
12.5ml suiker
sout en peper na smaak
Skraap of skil die geelwortels, verwyder die soetrissies se pitte en skil die uie af. Kap al die groente baie fyn en plaas dit in 'n vlekvrye staalbak. Giet die asyn oor die groente en laat dit oornag staan. Dreineer die 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 die toebroodjiesmeer in die yskas.
ROOI SLAPHAKSKEENTJIES:
1.5kg dwerguitjies
150g gebleikte sultanas
125g wit suiker
250ml wit asyn
250ml water
125ml tamatiepasta
50ml sonneblomolie
5 ml sout
knippie rissiepeper
Skil die uitjies. Voeg die res van die bestanddele by en kook dit, aan die begin met die deksel op, maar later daarsonder, oor matige hitte totdat die uitjies sag en die sous dik is. Bottel die uitjies warm en verseël dit dadelik.
GEMMER LEMOENWORTELS:
80g suiker
5 ml gemaalde gemmer
10 ml mielieblom
60ml asyn
750 ml gaar wortels, in blokkies of ringetjies
15 ml olie
10 ml gerasperde lemoenskil (opsioneel)
Meng suiker, gemmer en mielieblom in 'n kastrol.
Voeg asyn geleidelik by en kook by lae hitte tot dik.
Voeg geelwortels en olie by en prut 10 minute stadig.
Voeg lemoenskil laaste paar minute by.
Skep dadelik in gesteriliseerde inmaakflesse en verseël.
Bêre in koelkas nadat dit oopmaak is.
DRUIWE-BLATJANG: [KOOKKUNS]
. 6 koppies rooi of groen pitlose druiwe
. 2 eetlepels canola olie
. 4 eetlepels suiker
. 6 eetlepels wit asyn
. 1¼ koppie rooi uie, in blokkies gesny
. 1 teelepel sout
. ¼ teelepel wit pepper
. 5 kruisementblare
Plaas die druiwe in 'n pot en kook op hoë hitte tot die druiwe bars, gewoonlik vir so 2 minute. Verwyder van hitte en dreineer die druiwe deur 'n vergiettes . Sit die druiwe eenkant. Braai die uie in die olie tot hulle deurskynend is. Voeg die suiker en asyn by en kook oor matige hitte vir so 3 - 4 minute of tot die mengsel stroperig word. Vewyder van die hitte en laat dit afkoel. Voeg die druiwe by. Voeg die sout, peper en kruisement by. Plaas in die yskas.
INGELEGDE BONE: [BOTTEL EN BêRE]
Gebruik ongeveer 6 medium grootte flesse.
200 ml asyn ( 1kop)
4 litter water
4 kg groenbone
50 ml sout ( halwe koppie)
100 ml suiker
Kook alles saam vir ongeveer 20 minute en bottle.
GEKONDENSEERDE MELK-BêREMENGSEL:
1 kop vars room
1 kop vars melk
1½kop suiker
Gooi al die bestanddele in 'n kastrol.
Roer gedurig, terwyl dit kook, todat mensel die dikte van gekonderseerde melk bereik het.
Bêre in vrugteflesse.
KERRIESOUS-BêREMENGSEL:
1 ui
3 e boter/margarien
1e appelkooskonfyt
1e vrugteblatjang
1e kerriepoeier
1t sout
250ml water
2 e suurlemoensap
2 e suiker
Braai die uie in die botter.
Voeg al die ander bestanddele by.
Kook vir 20 minute.
Bêre in yskas en gebruik soos benodig.
SPESERY-BêREMENGSEL:
3 e fyn geskroeide koljander
1½ e sout
1t peper
½t naeltjies
½t fyn gerasperde neut
½t wonderpeper [piment]
Meng al die bestanddele deeglik en bêre in digte houers.
Gebruik as volg:
1e bêremengsel
1½e asyn
2.2kg gemaalde vleis
VLA-BêREMENGSEL:
2 kop vlapoeier
5½ kop afgeroomde melkpoeier
2 kop suiker
3 t sout
Sif bestanddele drie keer saam en bêre in digte houers.
Gebruik soos volg vir vla:
½ kop bêremengsel
2 kop water
½t vanillageursel
Maak die mengsel met 'n bietjie koue water aan.
Voeg die reg van die water kokend warm by die mengsel.
Kook vir ongeveer drie minute.
Laat afkoel en roer geursel by.
WITSOUS-BêREMENGSEL:
7 kop afgeroomde melkpoeier
4 kop meelblom
3 e sout
Sif droë bestanddele drie keer saam.
Bêre in digte flesse.
Gebruik soos volg vir dun witsous:
1/4 kop bêremengsel
1 kop water
1 e smeer
Matigesous:
1/3 kop bêremengsel
1 kop water
2e smeer
Diksous:
½ kop bêremengsel
1 kop water
3 e smeer
Maak bêremengsel met 1/4 tot 1/3 kop koue water aan en klop tot
glad.
Roer die res van die water kokend warm by.
Roer en kook vir 2 - 4 minute lank.
Roer smeer by en geur na smaak.
ONGEKOOKTE APPELKOOSBLATJANG:
454g fyn appelkooskonfyt
4 t fyn koljander
6 t fyn klapper
1 klein ui gerasper
asyn
Meng al die bestanddele en voeg die asyn by tot verlangde dikte.
Geniet!
ROOISLAPHAKSKEENTJIES: [BOTTEL EN BêRE]
1,5 kg dwerguitjies
150 g gebleikte sultanas
125 g wit suiker
250 ml wit asyn
250 ml water
125 ml tamatiepasta
50 ml sonneblomolie
2 ml sout
knippie rissiepeper
Skil die uitjies.
Voeg die res van die bestanddele by en kook dit - aan die begin met die deksel op, maar later daarsonder - oor matige hitte totdat die uitjies sag en die sous dik is.
Bottel die uitjies warm en verseël dit dadelik.
UIEKONFYT: [BOTTEL EN BêRE]
Heerlik saam met alle vleissoorte!
450 g uie, in ringe gesny
100 g preie, in ringe gesny
50 g grasuie, fyngekap
1 liter water
750 ml suiker
5 ml gemengde speserye
Kook die ui, prei en grasui in 'n bietjie water tot net sag.
Dreineer goed.
Voeg die water, suiker en speserye by en roer tot die suiker opgelos is.
Bring tot kookpunt en prut tot die mengsel verdik en nie meer waterig is nie.
Skep in gesteriliseerde flesse terwyl dit nog warm is.
HOW TO MAKE KRAFT'S MIRACLE WHIP:
Miracle Whip is a mayonnaise-like dressing offered by Kraft in three varieties: original, light and fat free. While you might not be able to replicate the product perfectly, if you are looking for a really inexpensive alternative, there is a way to make it at home.
4 egg yolks
1 teaspoon dry mustard
6 tablespoons plus 1/4 cup vinegar
3 cups salad oil
3 tablespoons flour or cornstarch
1 cup boiling water
2 tablespoons sugar
1 tablespoon salt
Blend the egg yolks, salt, sugar and 2 cups of vinegar in a mixer.
Slowly add 1 cup of the oil, a few drops at a time while mixing thoroughly. Add the remaining oil a little faster, but be sure to continue to blend. Add 4 tablespoons of the vinegar.
Put the remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the first mixture and bled well.
Pour into a container and cool in the refrigerator.
GROENTE ATJAR: [BOTTEL EN BêRE]
´n Heerlike atjar resep wat baie maklik is om te maak.
Bestanddele
50 ml sout
2 litres water
1 blomkool, in blommetjies gebreek
4 wortels, geskil en in skyfies gesny
2 uie, grof gekap
4 brandrissies, ontpit en fyn gekap
2 knoffeltoontjies, fyngedruk
1 liter olie
80 ml masala
Metode
Los sout in water op en sit wortels, blomkool en uie daarin. Week vir 24 uur en dreineer en druk droog. Verhit olie saam met rissies, knoffel en masala tot goed warm. Meng groente en oliemengsel en sit in gesteriliseerde bottels. Laat afkoel en verseël.
HEERLIKE BRUINUITJIES: [HG WINTER RESEPTE]
Olie
1kg piekeluitjies, geskil en die grotes gehalveer
250ml bruinsuiker
375ml witwynasyn
100ml balsamiese asyn
Verhit ‘n bietjie olie in ‘n kastrol.
Voeg die uitjies by en braai oor matige hitte tot net bruin.
Voeg die bruinsuiker by, verlaag die hitte en laat stadig kook tot die vloeistof donker word, ongeveer 50 – 60 minute.
Verwyder van die hitte en voeg die balsamiese asyn by vir ekstra geur.
Skep in gesteriliseerde bottels en verseël.
Sit warm of koud voor.
WENK:
Plaas uie in ‘n bak, giet kookwater oor en laat afkoel voor jy dit skil, om te keer dat jou oë nie brand nie.
Party sjefs sweer weer by kougom kou terwyl hulle uie kap.
TROPIESE BLATJANG: [HG WINTER RESEPTE]
Lewer 500ml blatjang.
4 halfryp middelslag mango’s grof gekap of 2 pynappels
190ml port
2 groot uie gekap
250ml gekapte sultanas
10ml gerasperde vars gemmerwortel
2 klein rooi brandrissies, gekap [verwyder pitte as jy nie hou van brand]
500ml suiker
750ml witwynasyn
10ml geel mosterdsaad
Verhit aal die bestanddele saam in ‘n kastrol oor matige hitte en roer tot
Suiker opgelos het.
Die mengsel moenie kook voor die suiker opgelos het nie.
Bring tot kookpunt, verlaag die hitte en laat prut vir 90 minute onbedek of tot die mengsel dik is.
Roer af en toe om te voorkom dat dit brand.
Giet dit in warm gesterilliseerde flesse en seël goed.
VARS UIE EN PEER BLATJANG: [HG WINTER RESEPTE]
Lewer sowat 300ml blatjang.
Hierdie blatjang is heerlik saam met vark, hoender en eend.
60ml olyfolie
3 groot uie gehalveer en in skywe gesny
2 knippies sout
1ml vars gemaalde swartpeper
15ml suiker
2 pere, stronke verwyder en in blokkies gesny
15ml gekapte tiemie
100ml water
20ml balsamiese asyn
Verhit die olie tot goed warm.
Voeg die uie, sout, peper en suiker by en roer goed.
As die uie vasbrand,voeg ‘n klein bietjie water by en roer dit los.
Hou aan soteer tot die uie goudbruin en gekaramelliseer is.
Voeg die pere, tiemie en water by en prut vir 10minute onbedek to die pere sag en die mengsel dik is.
Roer die asyn by en verwyder van hitte.
Die blatjang kan tot 10 dae in yskas gehou word.
FYNPROE TAMATIEKONFYT: [ABSOLUUT HEERLIK
VERBY]
Lewer 2 x 750ml flesse.
Die suurlemoen en speserye verhef hierdie tamatiekonfyt tot iets baie spesiaals.
8 suurlemoene gewas en gehalveer
1 kg kesietamaties
‘n stukkie botter
2cm stuk vars gemmer gerasper
1kaneelstokkie
2 stukkies steranys
5ml elk van koljandersade en gekneusde kardemompeule
Druk die sap uit van die suurlemoene en vul dit met water aan tot 1,7L en giet in ‘n kastrol.
Sny die suurlemoenvleis uit en plaas saam met die pitte in ‘n moeseliendoek. Sny die wit deel van die skil af.
Sny die skil in dun repies en kook dit in 150ml water tot sag.
Voeg dit by die suurlemoensap in die kastrol tesame met die tamaties, suiker, botter, geurmiddels en die moeseliensakkie.
Verhit dit terwyl geroer word tot die suiker opgelos is.
Kook vir sowat 40 – 60 minute oor lae hitte tot die konfyt stewig is.
Roer van tyd tot tyd om aanbrand te voorkom en skep skuim af wat bo-op vorm.
Skep dit in warm gesterilliseerde flesse en bedek met kleefplastiek en verseël.
MEDITERRENSE SOETSUUR DROëVRUGTE ATJAR: [HG WINTER RESEPTE]
Lewer 1 L.
Heerlik saam met kerrie en alle soorte sterk kase.
12 droëvye
½ kop rosyntjies
12 droëpere
20 droë appelkose
1 klein rooi brandrissie
1 heel knoffelhuisie
750ml rooiwynasyn
15ml balsamiese asyn
45ml heuning
60ml sonneblomolie
7ml mosterdsade
5ml borrie [tumeric]
5ml sout
5ml fyn gedrukte knoggel
4 – 6 heel naeltjies
2 heel kaneelstokkies
7ml heel peperkorrels
Giet kookwater oor die droëvrugte en dreineer.
Pak die vrugte in gesterilliseerde fles.
Meng die res van die bestanddele in ‘n kastrol en verhit tot die heuning opgelos het.
Giet oor die droëvrugte. Maak seker dit is goed bedek.
Giet nog asyn oor indien nodig.
Seël die flesse en bëre ‘n maand voor gebruik.
Jy kan egter enige kombinasie van droëvrugte gebruik, soos perskes of nektariens. Of vervang die rosyne met droë bosbessies – dit verleen ‘n besonderse smaak.
TURKSVY FYNKONFYT: [MAAK TUIS EN NEEM SAAM]
Skil 1kg ryp turksvye dun af en sny dit in klein stukkies op.
Voeg 625ml water by, verhit dit tot kookpunt en kook dit 'n kwartier lank met die deksel op.
Haal die kastrol van die stoof af.
Voeg 375g wit suiker, die sap van 'n halwe suurlemoen, 1 knoets gekneusde, gedroogde gemmerwortel en 'n knippie sout by die warm turksvymoes.
Verhit die mengsel stadig tot kookpunt en roer dit aan die begin totdat al die suiker opgelos is.
Kook dit oor matige hitte totdat die konfyt helder en dik is. Verwyder die gemmer en gooi dit weg.
Skuim die konfyt af, indien nodig.
Bottel dit warm en verseël dit wanneer afgekoel.
INGELEGDE AVO'S: [Lekker Resepte vir die Jongergeslag]
GOED OM TE WEET AS JY TE VEEL AVO'S HET!
Sousie:
175ml Olyfolie
18 Teelepels Suurlemoensap
175ml Appelasyn of witasyn
30ml Country garlic en herb (Robertsons)
Gemaalde swartpeper
Skud bogenoemde goed saam.
Berei avo's voor en sny in kwarte of in blokkies soos verkies.
Bedruip liggies met suurlemoensap om te verhoed dat dit verbruin.
Mikrogolf op hoog vir 1 minuut.
Laat effens afkoel en gooi in bottel met sousie.
Kan tot 2 maande bêre.
ADVOKADOPEER GEVRIES:
Ek ht n vit C tablet opgelos in n glas water die avo skoon gemaak en in n bakkie gesit en die vit C bo oor gegooi!
En dan gevries met vit C bo oor!
As ek dit dan uithaal en dit begin ontdooi dan haal ek die avo uit die vit C die oomblik as hy los kom!!!!
AARBEIKONFYT BINNE 10 MINUTE: [ONBEKEND]
Vir die aarbeikonfyt:
300 g aarbeie
250 ml / 240 g suiker
2 suurlemoenskywe, met skil en wit
Nou vir daai konfyt! Moenie dat prentjies van tannies, wat heeldag voor die stoof staan en sweet, jou kop... binneskiet nie. Die konfyt kook tussen 5 en 10 minute en jy hoef dit nie te bottel nie, want jy maak net wat jy benodig – nie vir ál die bure, vriende en familie nie. Plaas solank 'n piering in die vrieskas om die konfyt later mee te toets.
Sny die stingels en enige slegte plekke uit die aarbeie uit. As hulle klein is, halveer dit, terwyl die groot aarbeie in kwarte gesny moet word. Dit moet 300 g weeg, nádat jy al die uitsny- knipwerk gedoen het. Druk ongeveer die helfte van die aarbeie met 'n vurk fyn.
Sny twee kante van die suurlemoen oor die lente reguit af – ongeveer 'n half-sentimeter breed - sodat jy 'n stuk kry met baie skil en wit, maar min vesels.
Meng die aarbeie, suiker en suurlemoenstukke in 'n klein kastrol. Laat die suiker oor 'n lae hitte smelt. Bring tot kookpunt – die suiker moet heeltemal gesmelt wees voor dit kook. Dit moet vinnig kook – al borrelend. Haal die konfyt na 5 minute van die hitte af. Vat 'n teelepel vol en gooi dit in die verkoelde piering. Plaas in die vrieskas vir 'n minuut. Druk dit nou met jou vinger – as dit plooie maak moet dit nog 'n bietjie kook. Laat dit nog 2 – 3 minute kook.
Die doel van die piering-toets is om te sien hoe jou konfyt gaan wees as dit heeltemal afgekoel is. Die beste manier is egter om te besluit hoe jý daarvan hou. 7 minute werk gewoonlik perfek vir my – dan is die konfyt sag, amper soos 'n jellie. Dit behoort nie langer as 10 minute te kook nie – na 5 minute kan jy dit elke minuut of 2 toets – haal dit net telkens van die hitte af.
TAMATIE EN UIESLAAI GEBOTTEL: [BOTTEL EN BêRE]
4 kg Ryp tamaties sonder vel, opgesny
1 kg uie - in ringe gesny
Half bottel wit asyn
1 kg Suiker
1½ Eetlepels sout
2 Eetlepels mosterdpoeier (of na smaak)
2 Eetlepels matige kerriepoeier (of na smaak)
2 Eetlepels mazina
Metode:
Kook tamaties en uie.
Maak mengsel van bogenoemde bestanddele en gooi by.
Kook vir 1 uur oor matige temperatuur.
Bottel warm.
Geniet oor, op en in enige iets.
TANNIE ET SE MARMELADE: [Deur Aletta Lintvelt]
Hierdie marmelade sal jou mond behoorlik laat water!
Toast se ma het my dié marmelade leer maak. Ek kon nie glo dat jy byna tien heuningpotjies vol uit vier vrugte kan kry nie!
Jy benodig
•2 groot lemoene
•1 pomelo
•1 suurlemoen
•12 koppies kookwater
•12 koppies suiker (omtrent 2,5 kg)
Só maak jy
1 Sny die bokant en onderkant van al die vrugte af. Gebruik die fynste deel van ‘n rasper en rol die vrugte een vir een daaroor. Die idee is nie om die skil heeltemal te verwyder nie, maar slegs om die boonste was en olielagie te verwyder en te kneus. Sny nou elkeen oor die lengte in vier. Verwyder die wit los vliesie in die middel, en enige pitte.
2 Sny elke kwart in die dwarste in so dun as moontlik skyfies. Plaas al die vrugte en enige sap in ’n swaarboompot. Die swaarboompot moet eers moet botter gesmeer word voordat jy die vrugte daarin sit om te verhoed dat die konfyt vasbrand.
3 Bedek die vrugte met die kookwater en laat dit prut vir 30- 45 minute of todat die vrugte sag is. Dis reg sodra jy maklik met jou duim en wysvinger ’n stukkie skil kan fyn druk.
4 Verwyder die pot van die stoof en voeg al die suiker by. Laat dit staan vir ongeveer ’n uur en roer nou en dan tot al die suiker opgelos het.
5 Plaas die pot terug op die stoof en bring dit na kookpunt. Laat dit prut vir ongeveer ’n uur. Halfpad deur die kookproses sal ’n dik skuim vorm op die bokant van die stroop. Skep hierdie skuim af met ’n groot lepel.
6 Kry solank die potjies reg. Jy gaan tussen 9 en 12 potjies benodig – ou heuningpotjies werk goed. Die potjies moet silwerskoon wees – was hulle sommer in die skottelgoedwasser.
7 Verhit die oond tot 100 °C en plaas al die potjies op ’n groot plaat in die oond. Los die potjies in die oond en haal uit soos wat jy die potjies begin vul. Plaas ‘n paar van die potjies in ‘n kastrol met kookwater wat omtrent tot die helfte van die potjies se buitenkant kom. Dit is noodsaaklik dat die potjies goed warm is, anders sal dit bars.
8 Toets of die marmelade gereed is deur van die stroop met ’n houtlepel te skep en te laat afloop. As daar ’n jellierige druppel aan die lepel bly hang, is die stroop reg.
9 Skep die konfyt dadelik in die potjies. Maak die potjies tot bo vol aangesien die konfyt sal sak soos dit afkoel. Laat heeltemal afkoel en sit dan die deksels op.
GEELPERSKE PIEKELS : [PETRO DU TOIT]
2 kg geelperskes
6 groot uie
125 ml bruin suiker
15 ml wonderpeper
30 ml kerriepoeier
2 - 3 rissies
1½ bottel asyn
paar koljandersade
Skil perskes en uie.
Plaas perskes in bak en bedek met sterk soutoplossing. Gebruik 500 g sout op 4,5 liter water vir oplossing.
Laat oornag.
Dreineer perskes en uie volgende dag.
Verwyder pitte en sny perskes en uie in skywe.
Kook saam met die res van die bestandele tot dik.
Laat koud word, skep in gesteriliseerde flesse en verseël.
PICKLED RED ONIONS:
“This appetizer recipe is best served with any roasted, grilled or baked meat or poultry.”
INGREDIENTS
1 large red onion, sliced into 1/4-inch rounds
1 1/2 tsp. kosher salt
3/4 cup red wine vinegar
2 1/2 tbsp. sugar
1/2 tsp. freshly ground black pepper
DIRECTIONS
oSeparate the onion rings and put in a large bowl.
oSprinkle with the salt, tossing to distribute it evenly. Let stand for 30 minutes.
oRinse the onions and drain well.
oLay the rings between paper towels and pat them dry.
oPut the onions in a bowl.
oWhisk the vinegar together with sugar, and pepper in a small bowl.
oPour over the onions, toss and marinate for 1 hour.
oServe, or refrigerate until ready to use. (This will keep for 1 day.)
VYEKONFYT IN 20 MINUTE PIET: [BOTTEL EN BêRE VIR LATER]
Hierdie een is baie makliker en jy het nie so 'n groot klomp vye nodig nie.
2 koppies vye
1/2 t Margarien
1/2 t Gemmer
1 t Suurlemoensap
Plaas in mikrogolf oond en kook op hoë hitte vir 5 minute tot sag.
Voeg 11/2 koppie suiker by en kook weer in mikrogolf op hoë hitte vir 12 - 15 minute.
Laat effens afkoel en bottel warm (skep bottel so vol as moontlik en sit prop op)
Ek het bottels wat al 6 jaar oud is en nog niks makeer nie.
HOW TO MAKE SAUERKRAUT: [From Schulkochbuch Dr. Oetker]
5kg cabbage
100g salt
Using firm cabbages, remove outer leaves.
Using a fine cucumber slicer, slice the cabbage.
Make layers of cabbage and salt in an earthenware jar and stamp the cabbage down firmly so that the developing liquid is covering the sliced cabbage.
Cover with a cloth and then put a board and a brick on top and store in a cool place.
It takes 4-6 weeks.
INGELEGDE AARTAPPELSLAAI:
4kg aartappels
2 Bottels mayonaise
1 Blik kondensmelk
3 Groot uie gekap
Skil en sny aartappels in blokkies, kook in water met sout maar pasop dat aartappels nie te sag kook nie, maar NET gaar. Staan maar die rukkie en toets jou aartappels dat dit nie te sag kook nie.. Gooi water af.
Gooi mayonaise, kondensmelk en uie in ander kastrol en verhit tot net voor kookpunt. Gooi aartappels by warm mayonaise, roer deur en bottel warm in gesteriliseerde bottels.
Kan tot 2 maande op koel plek gehou word.
SOMMER MAAR NET VIR INGEVAL DIE LUS JOU BEETKRY OP 'N KAMP!
KARAMEL KONDENSMELK: [MICROWAVE MAKE EASY]
Neem 1 blikkie gewone kondensmelk, gooi dit uit in 'n groterige mikrogolf vaste bak en kook op Medium hitte vir 2 minute, roer en plaas terug vir nog 2 minute op Medium.
Stel dan die mikrogolf oond op Medium-laag (so 30% krag) vir 8 tot 10 minute.
Roer maar kort kort tot jy die kleur en dikte kry waarna jy soek.
WATERBLOM KONSERF:
Hierdie is een van twee ONTHOU disse wat Carol vir ons September - kuier gemaak het. As jy bekommerd is oor goggas in jou waterblommetjies, week hulle vir ‘n rukkie in soutwater en was dan baie goed.
50 waterblommetjies, verkieslik moet blommetjies nog toe wees
2 e koeksoda
2.5L suiker
sap van 1 suurlemoen
3cm gemmer, dun gesny, opsioneel
Skraap die bodem van elke waterblommetjie liggies met ‘n rasper. Sny daarna ‘n kruis in die bodem. Plaas oornag in die koeksoda wat met sowat 3½ liter water gemeng is. Was goed af onder lopende water. Los die suiker in ‘n groot kastrol met 2.750 liter water op en voeg die suurlemoensap en gemmer by. Bring die suikeroplossing tot kookpunt en gooi die waterblommetjies daarin. Prut ongeveer 15 – 20 minute tot glaserig. Skep die waterblommetjies uit in gesteriliseerde bottels en kook daarna die stroop af tot dit verdik. Giet die stroop oor die waterblommetjies, verseël en bêre in die spens. Bêre in yskas sodra oopgemaak.
WATERBLOMPIEKELS: [PASELLA]
Hierdie is een van twee ONTHOU disse wat Carol vir ons September Tuin-Tot-Tafel kuier gemaak het. Berei jou waterblommetjies deur dit oornag in ‘n soutoplossing te week*.
500g waterblommetjies
2 e suurlemoensap
½ t sout
200ml witwynasyn
150ml olyfolie
5 huisie knoffel, gekneus
3 lourierblare
3 pietersielietakkie
12 swartpeperkorrels
2 e koljandersaadjies
Indien jou waterblommetjies goggas in het, week dit oornag in ‘n soutoplossing en spoel goed af.
Bring ‘n kastrol met water tot kookpunt en plaas die waterblommetjies daarin, kook ongeveer 15 minute tot al dente. Skep die waterblommetjies direk in gesteriliseerde flesse en voeg die suurlemoensap en sout by, verseël die flesse en skud goed. Meng die res van die bestanddele en giet in die flesse. Maak seker dat die waterblommetjies bedek is. Verseël en bêere in die yskas vir ten minste 24 uur voor gebruik.
CHILLIE SOUS:
250 gram rooi en
250 gram groen chillies
1 groot uie
3 knoffelhuisies
1/2 koppie olie
1 middelslag groote All Gold Appelkoos konfyt, (smooth)
Metode
Sny al die stingels vanaf die chilli en kerf uie in kwarte.
Plaas in voedsel verwerker en (pulse) vir n min of twee tot fyn gekerf.
Voeg nou jou olie, knoffel en konfyt en meng nog n rukkie.
Bottel en laat staan vir n dag voor gebruik sodat alle geure kan meng.
MAKLIKE CHILLIE SOUS:
200 g Vars Chillies
1 t knoffel
1 t gemmer
1 koppie bruin asyn
1 koppie wit suiker
1. Maak die Chillies fyn met ‘n liquidizer.
2. Voeg die knoffel en gemmer by die chillies en meng goed.
3. Bring die asyn en wit suiker tot kookpunt.
4. Voeg die chillies by en laat dit vir 10minute prut of totdat die mengsel begin stroperig raak.
5. Gooi in skoon botteltjies, hierdie sousie hou omtrent vir 2 weke in die yskas.
PERSKE (of enige ander vrugte bv. appelkoos) VERNEUK KONFYT:
Bron :: In en Om die huis blog
Nie almal van ons het toegang tot 'n perskeboom in ons tuin of 'n groot aantal vars perskes nie. So hier is 'n resep wat enige iemand kan maak, met 'n bietjie "skelm vernuf" - om sodoende ook jou eie konfyt te kan bottel en op die spens rak te kan sit.
DIABETE, koop die natural perske (of ander) stukke ... onversoet ... in blikke, gebruik poeier versoeter na smaak ipv suiker. (Hierdie het ek bygevoeg)
Bestanddele:
2 blikkies ingelegde perskes (822g) - "Sliced Yellow cling peaches" werk goed.
2 K suiker
Metode:
Gooi die perskes met stroop en al in 'n medium pot en kook oor lae tot medium hitte vir 'n halfuur.
Roer elke nou en dan.
Gooi nou die suiker by en kook op medium hitte vir 2 ure. (Onthou dit moenie vinnig kook nie - eerder "simmer")
Roer gereeld gedurende hierdie kookproses sodat dit nie vas brand nie.
Sodra dit lyk soos konfyt en die regte dikte bereik kan jy dit bottel.
Gooi in gesteriliseerde glas potjies en verseël.
LEKKERSTE SOUSBOONTJIES OOIT: [HUISGENOOT WENRESEPTE]
2½ kop Suikerboontjies
2 kop Suiker
½ kop Bruin asyn
½ t Sout
Sorteer suikerboontjies en verwyder alle onsuiwerhede.
Bedek die boontjies met baie water en week oornag.
Volgende dag – dreineer geweekte boontjies, bedek met vars water en kook dit tot sag.
LET WEL:
Kook boontjies net in vars water moenie enigiets anders nou byvoeg nie.
[Dit moet melerig tussen vingers gevryf kan word.][ voeg klontjie margarien by as water oor kastrolrand wil skuim.]
Haal kastroldeksel van pot af teen die einde sodat boontjies taamlik droog kan kook.
Voeg die suiker, bruin asyn en sout by die boontjies en prut stadig totdat sous die verlangde dikte het.
Haal van stoof af en voeg ‘n eetlepel GOUESTROOP by en roer goed.
Maak baie en bêre, want jy gaan weer en weer hiervan wil eet.
WIMPY BURGER RELISH: [THE RECIPE LINK]
2 sticks cinnamon, broken up (2 to 3 Inches each before breaking)
2 teaspoons cloves, whole, slightly bruised
2 teaspoons allspice, whole, bruised
4 cups cider vinegar
4 cups tomatoes, coarsely chopped peeled and seeded (about 6 large)
2 cups granulated sugar
4 teaspoons mustard seeds
1/4 teaspoon cayenne pepper
4 cups cucumbers, chopped, unpeeled firm (do not use waxed cucumbers)
1 1/2 cups red bell peppers, chopped cored and seeded
1 1/2 cups green bell peppers, chopped cored and seeded
1 cup celery, chopped
1 cup onion, chopped
1 1/2 tablespoons turmeric
1/2 cup pickling salt (or other non-iodized salt)
8 cups water
Directions:
1 Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.
2 Combine vinegar with the bag of spices in a non-aluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.
3 Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes.
4 Add the sugar, mustard seed, and Cayenne pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.
5 Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. Stir the mixture, cover it, and refrigerate overnight.
6 Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
7 Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly.
8 Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.
9 Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat.
10 Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.
11 Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes. Yields 7 half-pints.
KERRIE-UIE: [BOTTEL EN BêRE]
(Heerlike bykos by braaivleis)
Maak ten minste 3 weke vooraf, bottel en plaas op rak - nie in yskas!
1,5 kg uie, geskil en in ringe gesny
500 g fyn appelkooskonfyt
100 ml druiwe-asyn
7 ml matige kerriepoeier
7 ml sout
7 ml borrie
125 ml suiker
METODE:
Vermeng alles deeglik en laat ongeveer 2 ure lank staan voordat dit gebottel word. Laat minstens 3 weke lank by kamertemperatuur verouder voor dit gebruik word.
WIELETJIEWORTELSLAAI: [ONTBYT BREKFIS VIR SMULPAPE - QUINTUS VERSVELD]
Bottel en bêre dit!
BESTANDDELE VIR SLAAI:
4-6 wortels (middelmatige grootte)
1 ui
1 soetrissie – rooi of groen
Bestanddele vir die sous
4 eetlepels water
4 eetlepels tamatiesous
4 eetlepels asyn /suurlemoensap – kan ook 50/50 met water verdun word
4 eetlepels suiker
2 eetlepels olie
kners worcestersous
2 teelepels kerriepoeier
sout en peper na smaak
mielieblom indien jy die sous wil verdik
METODE:
Sny die wortels in wieletjies, en die ui en soetrissie in ringe.
Kook alles saam vir 10-15 minute of totdat dit gaar is.
Hou eenkant.
Metode vir die sous
Meng al die bestanddele saam en kook vir ongeveer 3 minute.
Gooi die warm sous oor die wortels, uie en groenrissie en prut vir ʼn verdere 5 minute. Bottel dit in gesteriliseerde bottels.
Laat in die yskas vir ʼn dag en bedien koud.
MAURITIAN VEGGIE PICKLES: [BOTTEL EN BêRE]
INGREDIENTS:
200g finely sliced cabbage,
200g carrots cut into matchsticks,
200g French/haricot beans finely sliced lengthwise,
1/2 medium cauliflower, separated into small pieces,
3 black mustard seeds,
2 tablespoons crushed garlic,
1 tablespoon turmeric powder,
Sliced green chillies according to taste
10 tablespoons of mustard oil or vegetable oil
2 large onions finely chopped,
2 tablespoons white vinegar,
Salt to taste
METHOD:
1. Dip all the chopped vegetables in hot boiling salted water and leave for a few minutes until slightly cooked but still crisp.
2. Remove from water, drain and allow to dry out.
3. Blend the mustard seeds, turmeric powder with garlic and a little water to make a paste.
4. Heat some oil and fry the onion followed by the mustard/garlic/turmeric paste and some salt.
5. Stir fry the ingredients until cooked.
6. Add the dried vegetables and green chillies and mix well.
7. Remove from heat.
8. Allow to cool and stir in the vinegar.
9. Place in dry jars and store in refrigerator.
SWEETEND CONDENSED MILK IN YOUR BLENDER: [Ook van my niggie gekry]
• 1 cup sugar
• 1 cup dry powdered milk
• 1/2 cup water
• 1 Tbsp butter
HOW TO:
1. Put sugar & powdered milk in a blender
2. Put water & butter in a microwaveable dish & let it come to a boil in your
microwave; about 45-60 seconds. Keep an eye on it.
3. Add water/butter mixture to mixer & blend until combined. Scrape sides if you need to & blend again until thick. This makes aprox 1 and half cup condensed milk.
DULCE DE LECHE OR CARAMELIZED SWEETENED CONDENSED MILK IN YOUR OVEN: [Nog 'n manier vir karamel kondensmelk]
Urrrg. That is how you will feel when you consume as much of this as I have. My advice – do not sample it at all then you won’t have to try and stop yourself from eating it by the spatula-full.
How to turn sweetened condensed milk into this after the jump…
I used a method that is very widely documented online, pour one can of SCM into a glass pie dish and put in a baking/roasting tray filled with water to halfway up the side of the pie dish. Cover pie dish tightly with foil. Bake for 200 deg C for about 2 hours (Check after 1 hour) until deliciously thick and brown.
APPELKOOSKONFYT SONDER MOEITE: [MIKROGOLF MAKLIK] [PASELLA]
Amanda Conradie van die Kolgans River Restaurant in die Breederiviervallei gebruik baie ryp appelkose vir hierdie maklike konfytresep. Sy het dit vir ons gemaak tydens ʼn insetsel waar ons met appelkose gekook het.
(Maak 3 x 450 g bottels)
BESTANDDELE:
1 kg appelkose, oopgesny en ontpit
¾ kg suiker
SO MAAK JY:
Mikrogolf die appelkose 15 minute in ʼn groot glasbak op hoog (roer na 5 minute). Voeg suiker by en roer deur. Mikrogolf 25 minute op hoog en meng na tien en twintig minute. Skep in gesteriliseerde bottels* en laat goed afkoel.
*Steriliseer bottels deur hulle goed te was en in 150°C-oond te plaas vir 20 minute. Jy kan dit ook in ‘n skottelgoedwasser op hoë hitte was en laat droog word.
NOEDELSLAAI INGELEG/BOTTEL: [RENTIA ODERNDAAL PRETORIUS]
JY BENODIG:
500 gr klein skulpie noedels – sag maar nie pap- dreineer en hou eenkant
Kook die volgende vir ongeveer 15 min tot sag, nie pap nie
325ml olie
250ml asyn
1 kg tamaties, geskil en in blokkies gesny
½ kg uie fyngekap
500ml suiker
2 groenrissies – fyn gekap
As bogenoemde sag gekook is voeg 150/200 ml mayonnaise, sout en gemaalde swartpeper by
Voeg nou noedels by en bring net tot kookpunt en haal af.
Bottel warm.
WORTELATJAR: [MALEISE HUISKOS]
6 groot wortels
20ml growwe sout
125g methi-atjarmasala
6 knoffelhuisies fyn gedruk
1 groen brandrissie in ringe gesny
200ml olie
METODE:
Sny die wortels in dun repies.
Vryf met growwe sout en laat 3 dae in ‘n houer.
Verwyderl die wortels uit houer en plaas dit in ‘n glas- of vlekvrye staalskottel.
Voeg die knoffel en brandrissie by.
Verhit die olie in ‘n kastrol en giet dit oor die wortels.
Wanneer dit afgekoel het, plaas die wortelatjar in skoon lugdigte glashouer.
Maak seker dat die olie die wortels bedek.
Sit voor na keuse.
BLADJANG: [MALEISE HUISKOS]
‘n Soetsuur sous met ‘n tikkie brandrissie !
1 klein ui gekap
1 knoffelhuisie gekap
100g brandrissie fyn gedruk
150g appelkoofkonfyt
5ml heel komyn
Sout na smaak
METODE:
Versap al die bestanddele tot ‘n dik pasta.
Sit voor na keuse.
KITS BLADJANG: [BAIE LEKKER]
1 Blik gesnipperde perskekonfyt (900 gram)
4 groot uie
375 gr dadels
250 ml asyn
7 ml Tabascosous
7 ml sout
SO MAAK JY:
Maal die konfyt, uie en die dadels saam. Voeg die asyn , rissiesous en sout by en meng deeglik. Skep in gesterliseerde flesse en verseël.
Lewer 1,5 l bladjang
KERRIE PERSKES:
1 ry uie [daai lang sakkies met die uie in - 4 - 5]
2,2 kg perskes
1½ bottel asyn [750ml bottels]
1 dest lepel. kerrie
2 koppies suiker
¼ ons naeltjies
1 dest lepel all spice (korrek)
1 dest fyn gemmer
½ eetlepel sout
MAAK DAN SO:
Stooi suiker en sout perskes en laat staan oornag.
Kook stroop en res van bestandele (15 min).
Voeg uie by.
Kook 15 minute.
Voeg perskes by.
Kook 6-10 minute.
Bottel warm.
SOUSBONE:
1 Koppie bone
1 eetlepel meelblom
3 eetlepel asyn
1-2 teelepel goue stroop
1 teelepel sout
SO MAAK JY:
Kook bone in water sag.
Gooi water af.
Meng alles by boontjies en kook deur.
Bottel warm.
MY WENK:
Jy kan wit of spikkelboontjies gebruik.
VEGETARIAN BBQ SALAD IN A JAR: [Author: Mrs. Cox -Recipe type: Salad, Entree]Prep time: 15 mins
Total time: 15 mins
Serves: 1 serving
These Vegetarian BBQ Mason Jar Salads are perfect to pack on picnics, stow in the cooler for camping, or just pull out of the fridge for an easy meal.
Ingredients
•1½ TB smoky BBQ ranch dressing
•2 ounces organic black beans, rinsed and drained well
•1 oz organic red bell peppers, diced
•1 tsp diced organic red onions
•1 oz organic romaine lettuce, chopped
•4 organic grape tomatoes
•1 oz smoked cheddar cheese, cubed
Instructions
1.dressing
2.black beans
3.bell peppers
4.red onions
5.romaine lettuce
6.grape tomatoes
7.cheese
MY WENK:
Hierdie slaai sal vars bly vir 7 dae in jou yskas, solank die sous nie met die res van die slaai meng nie.
REFRIGERATOR CUCUMBER SALAD: [ANN KELLY – PHOTO – RECIPES WE LOVE]
"This is a great yummy summer salad and can stay in your fridge up to 2 months."
Ingredients:
4 thinly sliced cucumbers
1 large sliced red onions
1 large sliced green bell peppers
1 tablespoon salt
2 cup white vinegar
1 ½ cups sugar
1 teaspoon celery flakes
1 teaspoon red pepper flakes
Preparation:
Mix cucumbers, onions, peppers and salt; set aside.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil.
Remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar).
Pour mixture over cucumbers.
Store in refrigerator.
You can combine this excellent recipe with some others from our collection.
Will keep up to 2 months.
Makes 2 quart jars.
EASY GIARDINIERA: [ITALIAN PICKLES - DELISH!!!!!'n MOET IN JOU YSKAS....baie lekker saam met baie goed!!!!
Yield: About 2 quarts. [ongeveer 8 koppies]
4 serrano chiles, thinly sliced, with seeds removed
2 red sweet peppers, cut into 1/2-inch pieces
1 or 2 celery ribs, sliced
1 or 2 carrots, sliced
1 medium head cauliflower, cut into small florets
1/2 cup salt
2 cloves garlic, slivered
1 (5 ounce) jar pimento-stuffed green olives, chopped
3 teaspoons dried oregano
1 teaspoon crushed red pepper flakes (add more if you would like a hotter version)1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
1/2 cup olive oil (not extra virgin)
1/2 cup grape seed or safflower oil. (or use all olive oil)
Directions:
1. In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
2. Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
3. In one sterilized jar, combine the garlic, olives and all the herbs and spices; add the vinegar and the oils and shake well to emulsify the dressing. Pour half the dressing into the other jar.
4. Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids on to jars and refrigerate. Allow the mixture to mellow for a 4-5 days before serving.
Because the condiment has oil in it, the oil will congeal in the refrigerator. Just dish out a serving and let it stand at room temperature for 10- 15 minutes.
How To Use Giardiniera:
The beauty of this condiment is its versatility. Add some giardiniera to scrambled eggs for an eye opening twist, or similarly, fold some into an omelet.
For the most part though, plan to add a few forkfuls to any Italian style dish. It is the ideal addition to a sandwich or add it to pasta salad. The standard Italian antipasto misto wouldn’t be quite right without these, and they also work very well alongside grilled fish or meats, especially pork chops or as a condiment for burgers.
FIVE MINUTE TAMATO SAUCE:
Any leftover sauce keeps well in the refrigerator for three or four days.
¼ cup extra virgin olive oil
1½ teaspoons crushed red pepper flakes
½ teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
WHAT TO DO:
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a ½Lt of tomato sauce.
HOMEMADE BISQUICK MIX: [MR FOOD]
This recipe appeared in the Kansas City Star food section some years ago. Try this and you'll never buy the boxed Bisquick mix again!
Serves: 7 cups
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Directions:
Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for "Bisquick mix".
PICKLED YELLOW SQUASH: [the kitchen]
Makes 3 cups squash (strained)
2 pounds small yellow squash
1 sweet onion, preferably Vidalia
1 small red bell pepper
1/4 cup kosher salt
2 1/2 cups cider vinegar
3/4 cup sugar
1 tablespoon ground mustard
WHAT TO DO:
Slice squash into very thin rounds. Remove both onion ends, peel, and cut in half lengthwise. Slice 1/2 of the onion into very thin strips, reserving the other half for another use. Seed and finely dice the bell pepper.
Toss squash, onions, peppers, and salt together in a mixing bowl. Add a handful of ice cubes and just enough cold water to cover. Stir well to combine, and set aside for thirty minutes.
Rinse the vegetables well and place in a colander or sieve to drain. Meanwhile bring the vinegar, sugar, and ground mustard to a boil in a small saucepan. Immediately remove from heat, stirring to make sure the ingredients are dissolved, and allow the vinegar to cool for 3-5 minutes.
Gently pat vegetables dry with a towel and place in an airtight container. Pour vinegar over the mixture, tossing a fork to make sure all the slices get soaked. Cover and refrigerate until cool. Strain from brine before serving.
LEMON PICKLE: [BOTTEL EN BêRE]
• ½ cup salad oil
• 3 tablespoons salt
• 1 teaspoon turmeric
• 1 teaspoon ground fenugreek
• 1 teaspoon yellow mustard seeds
• 1 teaspoon red pepper flakes
• ½ teaspoon fennel seeds
• ¼ teaspoon asafetida (optional)
• 6 cloves garlic, peeled and sliced
• 2 ounces fresh ginger, sliced
• 18 lemons
HOW TO COOK:
1. Heat a frying pan. Add the oil and all the ingredients except the lemons. Cook over low heat for 45 seconds, but don't brown the garlic. Set aside to cool.
2. Quarter the lemons, do not peel, and place in a large bowl. Add the cooled spiced oil and toss well.
3. Pack into a 1-gallon wide-mouth jar. Seal the jar and leave it on your kitchen counter, near a window.
4. Shake the jar and roll the juices about once every 3 days. You will need to open the jar now and then to allow gas to escape.
5. After 2 or 3 weeks the pickles are cured. Place in the refrigerator, where they will keep well for a couple of months.
6. Serve as a pickle course with any of the Indian dishes in this section.
To Make: plenty
BASIL PESTO: [SARIE]
Pesto hoef jy nie nét saam met pasta te gebruik nie. Jy kan dit ook op broodjies, in slaaisouse of in feitlik enige gereg gebruik. Eksperimenteer ’n bietjie met dié wonderlike resep.
(sowat 200 ml)
5 ml sout
4 handevol vars basiliekruidblare (sowat 100 g)
4 knoffelhuisies
20 g dennepitte [kan amandels gebruik as plaasvervanger
60 g pecorino-kaas, fyngerasper
40 g parmesaan-kaas, fyngerasper
120 ml olyfolie
MAAK DAN SO:
Jy kan ’n stamper en vysel of jou voedselverwerker gebruik. As jy laasgenoemde gebruik, gooi die sout en die helfte van die basiliekruidblare in. Verpulp tot fyn. Voeg die knoffel en nog ’n paar basiliekruidblare by. Verpulp weer tot fyn. Voeg die res van die blare by en maak fyn. Voeg die dennepitte by en kap tot fyn. Haal die mengsel uit jou voedselverwerker en vou die kase in. Gooi die olyfolie bietjie vir bietjie by tot jy ’n gladde pasta het. (As jy ’n stamper en vysel gebruik, doen jy alles dieselfde, net met meer inspanning!)
SWEDISH PICKLED BEETS: [ALANNA]
Hands-on time: 7 minutes
Time to table: 24 hours
Makes 8 cups
1 cup cider vinegar or white vinegar
1 cup water
1/2 cup sugar
2 teaspooons salt
1/4 teaspoon black pepper
4 or 5 15-ounce cans beets, preferably chunks or small beets, drained (see ALANNA's TIPS)
OPTIONAL (see NOTES)
1 cinnamon stick
5 cloves allspice
Mix vinegar, water, sugar, salt and pepper and bring to boil, either in the microwave or in a saucepan, stirring occasionally to lift the sugar and salt from the bottom. Meanwhile, put beets in large glass (see TIPS) container with cover. When liquid boils, remove from heat and pour over beets. REFRIGERATE 24 HOURS BEFORE SERVING.
ALANNA's TIPS & KITCHEN NOTES
I suspect the beets will absorb liquid better when in irregular chunks since beet slices tend to stick together. Del Monte sells a 'chunk' product but if you can't find it or something similar, consider chopping the slices into irregular pieces. I'm more than happy with the price and quality of house-brand canned beets from Schnucks, the largest grocery chain in St. Louis. They are small and of excellent quality.
Beet juice stains so glass is preferable. Plus, it looks so pretty in the fridge!
My container actually holds five cans of beets -- and since they keep a long time, I'm happy to have more on hand. For the first few days, however, I turn the jar upside down so the beets on top get 'pickled'.
A commenter suggested adding a cinnamon stick and some allspice -- and so I tried. This adds a 'spice' dimension similar to commercial pickled beets. I "like" it but find the spices a bit much.
PICKLED HOT DOGS & BANANA PEPPERS: [Sandra Lynn Caraway]
2 Cups White Vinegar
2 Cups Sugar
2 Cups Water
1/2 Tbsp. Alum
1 1/2 Tbsp. Pickling Spice
4 Cloves of Garlic / 1 per Jar (Optional)
Hot/Sweet Banana Peppers
16 Regular Length Hot Dogs
There are a few steps when making these:
COLD PACKING JARS:
Have your clean jars in front of you as you begin to cut up the hot dogs and peppers. I prefer to half the hot dogs and place two halves on the bottom of the jar first. Then I proceed to thinly slice the peppers into rings and then layer them. Then continue alternating the hot dogs and peppers until there is a generous inch of head space left in the jar.
Making the pickling brine:
Combine the White Vinegar, Water, Alum, Pickling Spice and Sugar into a medium to large sauce pan and bring to a boil allowing the sugar to dissolve.
COMBINING AND "BATHING" THE JARS:
Add pickling brine to the cold packed jars, still leaving 1/2 to 3/4 inch of head space.
Clean rim of jar with a rag to remove any liquid or debris.
Apply lid and rings and place in "hot bath" for 15 minutes.
Remove and place in a cool dry area to cool down.
FRENCH VINILLA COFFEE CREAMER: [MRS HAPPY HOMEMAKER]
INGREDIENTS:
14oz sweetened condensed milk
14oz milk (whole, lowfat, or skim – doesn’t matter)
2 teaspoons vanilla extract OR Vanilla Coffee Syrup for a stronger flavor
a large mason jar, or other container of your choice
14oz milk (whole, lowfat, or skim – doesn’t matter)
2 teaspoons vanilla extract OR Vanilla Coffee Syrup OR vanilla bean paste
a mason jar (quart is perfect)]
INSTRUCTIONS:
Pour all of the ingredients into your mason jar. Screw the lid on tightly, and shake vigorously for a few minutes until well combined.
*To Make it creamier, substitute the milk for heavy cream
**I use the milk/cream that I use expiration date as a guide to how long my homemade creamer is good for.
HOT PEPPER JELLY: [inspired by the Kraft recipe, and All Recipes; Gluten-Free and Vegan]
Makes 7 to 8 cups of jelly (I used 3 two-cup jars that I filled entirely, and one two-cup jar that was just over halfway full = just over 7 cups of jelly)
1 3/4 cups red peppers, de-seeded and finely diced (1 very large red pepper, the biggest I could find)
1 1/2 cups green peppers, de-seeded and finely diced (1 large green pepper, the biggest I could find)
3/4 cup jalepeno peppers, de-seeded and finely diced (7 jalepeno peppers that were about thumb-sized, each)**
1 cup apple cider vinegar (I used Bragg’s)
Two 1.75-ounce packets Sure-Jell pectin (use the Pink “For Less or No Sugar Needed” Recipes box;not the Yellow box)
5 cups white sugar
Prepare the glass jars by sterilizing them. Do this by washing jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.
Fill a very large stockpot with water and allow it to nearly boil on the stovetop. This may take 15+ minutes given the size of the pot and amount of water, and while waiting, complete the rest of the steps.
Put on a pair of rubber kitchen gloves and finely chop the peppers by hand (or pulse using a food processor) and add them to a medium-sized 6 to 8-quart stock pot, taking care to avoid adding the seeds of the pepper to the mixture, being especially cautious with the jalepeno pepper seeds (I sliced each jalepeno in half, down the middle, and removed 80% of the seeds by hand, before finely chopping them). To the peppers, add the vinegar and Sure-Gell pectin (two packets). Place stockpot on the stovetop and bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and stir constantly. After a full rolling boil is reached, add the sugar. It will foam and bubble up, and if foam is intense, skim it off with a spoon. Return to a full rolling boil and once full rolling boil is reached (it may take a minute or two to reach it) boil for exactly 1 minute, stirring constantly. Remove pan from heat.
Quickly ladle jelly into the sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place the jars loosely into the nearly boiling water using tongs or carefully using two spatulas guiding them into the water (or if you have a canning rack, use it and slowly lower jars into pot). The water should cover the jars completely, and should be hot but not boiling when place the jars in. Bring water to a boil, and after it’s boiling, process for 10 to 12 minutes, partiallydependent on altitude (the higher you are, the longer you process. San Diego is at sea level and I processed 10 minutes. If you live on a mountain-top, go with 12 minutes).
After processing, remove jars and place upright on towel to cool completely, and do not disturb them. Choose their resting place wisely, because where ever they are placed, they need to remain undisturbed and untouched until they seal. You may begin to hear loud pops immediately, or within 24 hours and that means the jar has sealed. If you are uncertain if they’ve sealed, after the jars cool, check seals by pressing middle of lid with finger. If the lid is sunken and does not spring back, it’s sealed (success!) If lid springs back, jar is not sealed and refrigeration is necessary. I prefer my pepper jelly chilled and store it in the refrigerator. Unsealed or opened pepper jelly will likely keep for weeks in the refrigerator; and sealed jars of jelly will keep for one year or longer, if stored in a cool, dry place.
Notes:
**Chopped peppers should reach 4 cups in total and the Kraft recipe called for 1 1/2 cups of red and green peppers, each, and 1 cup of jalepeno peppers. The Allrecipes recipe calls for 1/4 cup of jalepeno peppers. I used 3/4 cup jalepeno peppers and found this jelly to be very hot. It’s at least twice as hot as the Trader Joe’s Pepper Jelly. I like spicy food and can handle lots of heat and this is even on the edge of my limits. If you are a person who likes things “mild” or do not want your sinuses cleared instantly, go with 1/4 cup jalepenos. The next time I make this I will likely reduce my jalepeno peppers to about 1/2 cup, or about 4-5 peppers, not 7; and I will take care to add fewer seeds.
You could also add yellow or orange peppers, and add all peppers in ratios and quantity to personal taste.
Highly recommended to wear gloves. Chopping peppers in this amount and quantity will irritate or burn your hands and with all the boiling water, keep gloves on.
The whole process from start to finish was done in less than an hour. Canning happens fast and once you begin, things go very fast and so have everything organized: 1 extra large stockpot of nearly boiling water ready and waiting; 1 other large stockpot with peppers, vinegar, pectin; and have the 5 cups of sugar measured out in a bowl and ready to go so that when the full rolling boil is reached, the sugar goes in right away. Then, it all goes into jars and then the jars go into the large stockpot to process. Make sure you know your steps, what you’re doing next, and you’ll be fine. It’s really easy, but be organized.
Disclaimer: I am not a canning expert. This is what I did based on comparing the two recipes linked above, as well as countless other forums. I wrote out the directions and what I did in plain English and as simply as possibly in an attempt to demystify a complicated process but I am not a canning expert and if you have specific questions, Google things and do your own research before you start. Use common sense when canning, such as no small children in the kitchen with all the boiling water. As with any other type of cooking or food handling practice, it is your responsibility to make sure your food is ultimately safe to ingest.
According to my research, Sure-Jell is gluten free and vegan (Sure-Jell contains pectin instead of gelatin), making this jelly gluten free and vegan.
Nothing like putting your deodorant to the test while eating your jelly as your core body temperature raises about ten degrees.
EASY HOMEMADE WORCESTERSHIRE SAUCE: [FOOD GENEGAD]
(makes 3/4 cup)
1/2 cup apple cider vinegar (where to find raw, unfiltered apple cider vinegar)
2 tablespoons Thai fish sauce (where to find Thai fish sauce)
2 tablespoons honey (where to find raw honey
1 tablespoon molasses (where to find REAL black strap molasses)
juice of one lime
1/2 tsp ground clove
1/2 tsp onion powder
1/4 tsp garlic
1/4 tsp of chili powder
THE HOW TO:
Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!
That’s it. See what I mean about this being an easy recipe for homemade Worcestershire sauce?
NO COOK SWEET AND SOUR SAUCE: [By: Dorothy Delaney]
Add lots of flavor to your dishes in no time at all with this No Cook Sweet and Sour Sauce recipe from Dorothy Delaney. Made with plenty of pineapple, this easy sweet and sour sauce recipe is so incredibly versatile.
INGREDIENTS:
2 cups pineapple juice, with tidbits of pineapple
4 tablespoons vinegar (coconut or rice)
3½ tablespoons raw sugar
1 tablespoon psyllium seed
INSTRUCTIONS:
1.Mix pineapple juice, vinegar, sugar and seeds by hand or in a personal blender, adding the tidbits of pineapple by hand.
2.Chill until thickened.
NOTES:
Serve over meatless meatballs, use in a salad/Thai Salad Dressing. Use as a dipping sauce for veggies or a bed of cauliflower/sprouted rice.
GEBOTTELDE NOEDELSLAAI: [BOTTEL EN BêRE]
500 gr klein skulpie noedels – sag maar nie pap- dreineer en hou eenkant
Kook die volgende vir ongeveer 15 min tot sag, nie pap nie
325ml olie
250ml asyn
1kg tamaties, geskil en in blokkies gesny
½ kg uie fyngekap
500ml suiker
2 groenrissies – fyn gekap
As bogenoemde sag gekook is voeg 150/200 ml mayonnaise, sout en gemaalde swartpeper by.
Voeg nou noedels by en bring net tot kookpunt en haal af.
Bottel warm.
PICKLED GREEN TOMATOES: [BOTTEL EN BêRE]
(makes 1 quart pickles)
INGREDIENTS:
½ teaspoon red pepper flakes
1 bay leaf
1 tablespoon coriander seeds
1 cinnamon stick
6 cloves
1 tablespoon black peppercorns
2 cloves garlic
2 cups cider vinegar
½ cup water
2 tablespoons honey
1 tablespoon salt
1 pound green tomatoes (quartered and/or sliced)
1 quarts worth of canning jars (sterilized*)
DIRECTIONS:
1. Bring everything but the tomatoes to a boil for 3 minutes.
2. Meanwhile, stuff the tomatoes in the the jar(s).
3. Pour the liquid over the tomatoes making sure to cover them.
4. Put the lids on and give them a good shake to make that all of the air bubbles come out to the top.
5. Store in the fridge for 3 months.
* To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.
MUSTARD PICKLED EGGS: [from the Pennsylvania Farm Show]
1 ½ cups white vinegar
1 cup sugar
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon salt
½ teaspoon yellow food coloring (optional)
8 hard-boiled eggs
WHAT TO DO:
Mix all ingredients, except eggs, and pour over eggs. Let sit, refrigerated for 3 to 4 days to reach full flavor.
You can speed up the process by heating the pickling mixture before pouring over the eggs.
ALL NATURAL EASY HOMEMADE KETCHUP:
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 12
INGREDIENTS:
Two 6 oz. cans of organic or regular tomato paste
1 1/3 cup cider vinegar
2/3 cup water
3 tablespoons stevia extract (the finely-powdered kind you get at Trader Joes) [sugar substitude with no calories]
4 tablespoons minced white onions
4 cloves garlic, minced
2 teaspoons sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
INSTRUCTIONS
1.Blend together in food processor until smooth.
2.Put in small saucepan and heat on medium heat for about 5 minutes, stirring often.
3.Let cool, then keep refrigerated.
RED ONION MARMALADE: [UNKNOWN SOURCE]
2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaves
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port
HERE'S HOW:
Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal.
Can be eaten straight away, but keeps in the fridge for up to 3 months.
KITS BLADJANG:
1 Blik gesnipperde perskekonfyt (900 gram)
4 groot uie
375 gr dadels
250 ml asyn
7 ml Tabascosous
7 ml sout
SO MAAK JY:
Maal die konfyt, uie en die dadels saam. Voeg die asyn , rissiesous en sout by en meng deeglik. Skep in gesterliseerde flesse en verseel
Lewer 1,5 l bladjang.
KITS KERRIE GROENBONE: [BOTTEL EN BêRE]
Kan koud of warm bedien word.
500 g bevrore- of vars bone
(ek het gekoopte gevriesde bone gebruik- Naomi.)
2 uie fyn gesny
3 ml sout
200 ml suiker
200 ml asyn
10 ml kerriepoeier
15 ml mielieblom
METODE:
Kook die bone, uie en sout tot sag, nie pap nie (10min) in water.
Gooi die water af.
Voeg suiker en asyn by, kook vir 5 min.
Meng kerrie en mielieblom met bietjie water.
Voeg by bone en kook vir 5 minute.
Roer aanhoudend.
Kan bottel- of net in yskas bêre tot gebruik.
FIRST PLACECAPPUCCINO MIX:
So- here's what you need:
1½ c. powdered fat-free non-dairy creamer
½ c cocoa powder
3/4 c. Splenda
2/3 c. decaffeinated instant coffee
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
Combine all; mix well and store in an air-tight container.
When ready to use, add 3 level Tablespoons of mix to 1½ c. boiling water.
Stir and enjoy!
BASIC CHAKALAKA: [ALGOA FM]
90 ml canola/vegetable oil
1 large (2 small to medium) onion, finely chopped
2,5cm piece fresh ginger, grated
2-3 fresh garlic cloves, crushed
1 red and 1 green cayenne (or hotter/milder) chilli, chopped finely
6 medium tomatoes (500g), chopped roughly
15-30ml brown sugar
1 red and 1 yellow pepper, roughly chopped
30ml (Rajah) medium curry powder (or other preferred masala)
2 large carrots, grated, chopped finely or julienne sliced
Optional: 1-2 handfuls chopped cabbage/cauliflower/butternut/sweetcorn
1 tin (410g) baked beans
15-30ml lemon juice
handful fresh coriander leaves, roughly chopped
WHAT TO DO:
In a medium to large saucepan fry the onions over medium to high heat in the half the oil for 2-3mins, stirring, till softening and colouring. Add the ginger, garlic, chilli and curry powder and cook, stirring for another minute. Reduce heat to medium and add the tomatoes and sugar (plus up to 125ml water to prevent the spice mixture burning) and cook, stirring regularly, for 10 mins – keep at a medium bubble. Add peppers and carrots (and optional ingredient) and cook for another 10 minutes. Now stir in baked beans and return to the boil. Remove from the heat and add lemon juice and coriander. Check seasoning and stir in other half of the oil. Serve hot or cold – keeps well-sealed in the fridge for up to a week.
BLOMKOOL PIEKELS: [SARIE]
As jy van piekels hou as bykos, dan is hierdie resep net vir jou. Dit kan maande in die yskas gehou word.
Genoeg vir 6 – 8
10ml heel koljander
10ml mosterdsaad
5ml komynsaad
1 lourierblaar
500ml witwyn-asyn
5 knoffelhuisies
1 stuk gemmer [duimnael grote], fyngerasper
2 baba-uie, in ringe gesny
125ml suiker
10ml sout
10ml rissievlokkies
1 kop [340g] blomkool, in los blomme gebreek
4 wortels, in ringe gesny
SO MAAK JY:
Droogbraai die speserye en lourierblaar. 3 – 5 minute in warm middelslag pot.
Voeg res van die bestanddele, behalwe blomkool en wortels by.
Bring tot kookunt en kook 5 minute.
Voeg blomkool en wortels by,
Verwydervan hitte en gooi vuurwarm mengsel in glasflesse wat dig seël.
Laat afkoel in flesse en piekel minstens ‘n dag lank voor jy dit voorsit.
Dit kan 2 – 3 maande in die yskas hou.
MAKLIKE PERSKEBLATJANG: [LANDOU BOEREKOS] Bottel en Bêre
Lewer 560ml blatjang
Roer dit in vleissous, eet dit saam met vark of hoender of smeer dit op toebroodjies met sterk cheddarkaas en peperige blare, soos roket of bronkors.
1 kg perskes, geskil, ontpit en gekap
2 uie, grof gekap
2 knoffelhuisies, fyn gedruk
5cm vars gemmer, geskil en gerasper
125ml wit druiwe- of wynasyn
125ml ligte bruinsuiker
Sout en swartpeper na smaak
SO MAAK JY:
Sit al die bestanddele, behalwe die sout en peper in ‘n kastrol en roer oor lae hitte tot suiker opgelos is.
Verhit tot kookpunt, bedek en prut liggies vir 15 minute.
Roer gereeld om te keer dat dit brand.
Verwyder die deksel en prut verder tot blatjang dik is.
Geur goed met sout en peper en skep in gesteriliseerde glasflesse of bottels.
MY WENK:
Jy kan pitlose rosyne of sultanas byvoeg en ook 'n rissie fyn kap en byvoeg.
SLAPHAKSKEENTJIES: [KOOK SUID-AFRIKAANS]
1 kg Pickling onions, peeled
3 Eggs
30 ml White sugar
5 ml Dry whole grain mustard
2 ml Salt
125 ml White vinegar
30 ml Water
200 ml Milk
WHAT TO DO:
Cook onions in boiling water until just tender. Drain and cool.
Make the sauce by whisking eggs, sugar, mustard and salt until creamy. Add vinegar, water and milk and cook very gently over a low heat until the sauce thickens.
Pour hot sauce over the onions and serve the dish when cooled.
Keeps very well in fridge for a couple of weeks.
NOEDELSLAAI INGEMAAK: [Liezl Brandt] [LEKKERRESEPTE VIR DIE JONGERGESLAG]
500g strikkie noedels half gaar gekook.
KOOK SAAM vir 15min:
1 kop Olie
1/2 kop asyn
1 kop Appelkooskonfyt
1 kop Suiker,
1 blik van elk Mexican/ Italian/ Tamatiesmoor
1 gekapte greenpepper.
SO MAAK JY:
Verwyder van stoof en meng 150ml Mayonnaise by asook die noodles.
Bottel warm en geniet saam enige ete.
*Dis maklik om te maak en is heerlik!
GROENTE PICCALILLI: [deur Barbara Joubert] [BOTTEL EN BêRE]
Tradisioneel in Brittanje word groente-piccalilli met cheddarkaas en varkvleispasteitjies as ’n “ploughman’s lunch” in ’n kroeg voorgesit. Picalilli het ’n suur smaak.
sowat 500 – 600 ml
200 g klein worteltjies
400 g blomkool
1 groot ui, gekap
180 g groenbone
125 ml water
35 g (75 ml) mielieblom
150 ml water
700 ml appelasyn (cider vinegar)
65 ml fyn appelkooskonfyt
10 ml mosterdpoeier
10 ml kerriepoeier
5 ml borrie
2 ml sout
MAAK DAN SO:
Plaas wortels, blomkool, ui en bone in ’n mengbak. Gooi kookwater oor en laat staan 5 minute. Dreineer in ’n vergiettes. Meng die 125 ml water met mielieblom tot ’n gladde pasta. Gooi die 150 ml water, asyn, appelkooskonfyt, mosterdpoeier, kerriepoeier, borrie en sout saam in ’n kastrol. Voeg die mielieblompasta by en bring tot kookpunt. Laat 10 minute oop kook en roer nou dan. Voeg gedreineerde groente by en laat nog 5 minute kook. Skep in gesteriliseerde bottels.
TWEE UUR KOMKOMMER PIEKELS: [RSG RESEPTE]
BESTANDDELE:
1 Engelse komkommer
125 ml wit wyn asyn
125 ml water
10 – 15 ml suiker
1 klein bossie pietersielie, grof gekap
½ rooi ui, dun gesny
1 lourierblaar
sout en peper
METODE:
Halfeer die komkommer in die lengte en skraap die saad met ‘n teelepel uit.
Sny elke helfte in drie lang stukke en sny elke derde in dun repe.
Plaas die komkommer en al die ander bestanddele in ‘n houer wat kan seël en laat dit in die yskas vir minstens 2 uur.
HOMEMADE ALMOND MILK:
I am a huge fan of smoothies in the morning (and not in the morning) and am always doing crazy experiments to try and mix them up. In my adventures, I have tried a few store bought varieties of almond milk but none have really stuck as I find the plain ones kinda gross and the flavoured ones laden with sugar. And let's just say I like to save my sugar for CAKE. So I took matters into my own hands and made my own guilt free vanilla almond milk.
Step 1 - Soak almonds in plenty of water overnight (or at least 8 hours). This will plump up your almonds and get them ready for milkin'.
Step 2 - Into a blender put 2 parts warm water for every part almonds and whizz until smooth.
Step 3 - Gently squeeze milk through 2 pieces of cheese cloth (or a nut milk bag if you are fancy) to remove the pulp.
Step 4 - Flavour 2 cups of milk with a splash of agave nectar, a pinch of sea salt and the seeds of 1 vanilla bean. You can also add a couple of tablespoons of cacoa for a rich chocolate milk. Enjoy!
SUGAR AND FAT FREE SWEETENED CONDENSED MILK: [GROUP RECIPES]
INGREDIENTS:
• 1 tsp cornstarch
• 1 tbsp cold water
• 1 1/4 cup dry nonfat milk powder
• 1/2 cup water
• 1/2 cup Splenda
• 1 tsp vanilla
HOW TO MAKE IT:
•Combine cornstarch and cold water in a small dish, set aside.
•In a microwaveable container, stir together milk powder & water.
•Cover and microwave 45 seconds or until hot but not boiling.
•Stir in cornstarch slurry and microwave 10-15 seconds longer, until thick.
•Stir in Splenda and vanilla thoroughly.
•Chill minimum 2 hours before using.
TAMATIEKONFYT: [Deur ARINA DU PLESSIS -Foto: BERNA COETZEE] ] MAAK TUIS EN NEEM SAAM!!!!
'n Veelsydige konfyt vir jou spens.
Vars gemmer gee aan dié konfyt die heerlikste smaak. Dis nie net lekker op roosterbrood nie, maar gee wonderlike geur aan souse, bredies en kerriegeregte.
■ 1,2 kg ryp tamaties
■ Kookwater
■ Sap van 1 suurlemoen
■ 4 x 250 ml suiker
■ Stuk vars gemmer van 6 cm, geskil en in stukke van 1 cm gesny
■ 2 ml growwe sout
SO MAAK JY:
Bedek die tamaties met kookwater en laat staan vir drie minute. Spoel af met koue water en trek die skille af. Kap fyn. Sit die gekapte tamaties en die suiker in ’n swaarboompot en voeg die suurlemoensap by. Roer tot die suiker opgelos is. Voeg die gemmer en sout by en verhit tot kookpunt. Kook vinnig, terwyl gereeld geroer word, tot die konfyt setpunt bereik. Skep in gesteriliseerde flesse en verseël dadelik.
Lewer 800 ml konfyt.
MA BOOTHA SE KAASSMEER: [BRON ONBEKEND]
Hierdie resep is baie lekker en spaar sommer baie geld, om dit self te maak.
1kg proseskaas
3k melk(moenie boksiemelk gebruik nie)
500g rama margarien(moenie iets anders probeer nie)
Aromat na smaak
2k biltong of enige speserye of knoffel soos jy verkies.
SO MAAK JY:
Kook 3k melk. Rasper die kaas en voeg by die melk. Roer aanmekaar en sit margarien by. Wanneer margarien gesmelt is, moet jy nog bly roer totdat al die kaas gesmelt is. Voeg die geurmiddels by.
TUISGEMAAKTE TAMATIESOUS:
3kg ryp tamaties
4 groot uie
Maal en kook saam en voeg by:
750ml wit asyn
700g suiker
1 desertlepel sout
1 knoffelhuisie
2 eetl heel peperkorrels
3t rooipeper, afgeskraap
MAAK DAN SO:
Kook alles saam tot voor dik. Haal af en voeg 2 desertlepels maizena by `n klein botteljie Tomango tamatiesous en roer tot gemeng. Voeg by die tamatiemengsel en kook tot maizena gaar is. Bottel baie warm.
TANT NANNIE SE KERRIEWORTELSLAAI: [BRON ONBEKEND]
2 bossies wortels in ringe gesny
4k asyn
2 desertlepels mosterd
4 eetl stroop (opsioneel)
6 uie
4k suiker
4 eetl meelblom
2 desertlepels Kerrie
1 desertlepel borrie
SO MAAK JY:
Kook wortels nie te sag nie en dreineer. Kook uie apart en dreineer. Meng wortels en die uie. Kook res van die bestanddele goed en voeg wortel en uie mengsel by en roer goed. Kook deur en bottle warm. Baie lekker saam met braaivleis.
MY WENK:
Jy kan ook hierdie slaai maak deur die wortels te rasper, dan te kook tot sag en voeg die res by en laat deurkook.
HOMEMADE WORCESTERSHIRE SAUCE: [Author: adapted by Frugal Antics of a Harried Homemaker]
INGREDIENTS:
2 cups apple cider vinegar
•½ cup molasses
•½ cup gluten free soy sauce or tamari
•3 Tbsp fresh lime juice
•1 Tbsp fresh grapefruit juice
•2 Tbsp yellow mustard seeds
•3 Tbsp salt
•1 tsp ground white pepper
•1 tsp whole cloves
•½ tsp curry powder
•5 cardamom pods, crushed
•½ tsp red pepper flakes
•3 cloves garlic, minced
•1 stick cinnamon
•4 anchovy filets, chopped
•1 Tbsp dried minced onion
•1 chunk fresh ginger, peeled or 2 slices dried ginger
•½ cup coconut palm sugar [use brown sugar]
WHAT TO DO:
1.Put all ingredients into a saucepan and heat to boiling.
2.Lower heat and simmer 15 minutes.
3.Pour into a one-quart glass jar and screw on the lid.
4.Let sit as is for 3-4 weeks in the refrigerator.
5.Strain out solids and return to the jar.
6.Lasts up to 8 months in the refrigerator.
NOTES:
The original recipe called for tamarind paste. I substituted the lime and grapefruit juice for it.
KNOFFEL BOTTER: [51 RESEPTE]
BESTANDDELE:
Skil sowat 10 knoffelhuisies.
250 g margarien.
1 doppie brandewyn / port / whiskey (na smaak)
1 teelepel gemengde droë kruie / of oreganum ens.
Bossie vars gekapte pietersielie
MAAK DAN SO:
1. Ont"pit" die knoffelhuisies en kneus.
2. Klits die margarien tot wit-romerig.
3. Meng die knoffel en brandewyn by.
WENK:
As jy nie 'n knoffeldrukker-"kneuser" besit nie druk die huisie plat met die platkant van 'n breëlem mes. Strooi 'n knippie sout oor en kap dan fyn. Vir hoender en seekos vervang die brandewyn met bietjie suurlemoen sap .
FREEZING AVOCADOS: [A – Z FOR MUMS LIKE ME]
There were a couple of different techniques for freezing your avocado's, I chose to cut them in half and freeze them. This way we can put them in sandwiches sliced, or mash up for guacamole or egg rolls. What a great idea!!!! If only we had our big chest freezer already!!
As you may or may not know- avocado's have the good kind of "fat" in them.
DRIED FRUIT ATCHAR: [HEERLIK SAAM MET ROTI'S; PITABROOD OF SAAM MET VLEISDISSE - HOU LANK GEBOTTEL IN YSKAS]
250g PnP dried fruit mix
½ cup Pnp red grape juice
2 tbsp brown sugar
2 tbsp crushed red chillies
Salt
WHAT TO DO:
Cut dried fruit into bite size pieces, remove pits from prunes.
Soak the dried fruit in grape juice and let it marinate for a while until soft.
Boil the grape juice and brown sugar until syrupy, add chillies and salt and cook for 1 minute.
Add dried fruit pieces and stir and cook until soft.
Optional: add sesame seeds
INGELEGDE KOMKOMMERS: [BOTTEL EN BêRE]
Hierdie lekker reseppie het ek by Tannie Koekie `n boervrou uit die distrik gekry.
BENODIG:
1k water
6k asyn
3k suiker
3t pickling spice
2t sout
SO MAAK JY:
Gooi al die bestanddele in `n kastrol en verhit to kookpunt. Sny die komkommers kleiner of in skyfies of as jy dit wil heel hou, kan jy dit ook doen. Gooi by vloeistof en laat kook tot verkleur. Bottel en verseël.
OUTYDSE SOUSBOONTJIES: [BOTTEL EN BêRE]
Hierdie is my man Beyers en my sus Thea se gunsteling. Niks bly oor om te mors nie!
BENODIG:
250ml suikerboontjies
25ml suiker
50ml asyn
5ml sout
2ml peper
25ml botter
SO MAAK JY:
Was die boontjies en week oornag. Dreineer en kook in vars water tot sag. Voeg die ander bestandele by sodra die boontjies sag is en byna droog gekook het. Die gereg moet souserig wees. Die sous kan met `n bietjie mielieblom verdik word indien te waterig.
CHEESE SANDWICH SPREAD: [SPAR RECIPES]
Prep Time: 10 minutes
Prepare your own flavoured cheese spread to use on school lunchbox sandwiches. Your budget and your children will love it!
INGREDIENTS: [ 150 ml )
•125 ml SPAR full-cream milk
•250 g Berg processed Cheddar cheese, grated to measure +- 625 ml
HERE'S HOW:
1.Warm the milk in a pan until it is hot but not boiling.
2.Add the cheese, and stir continuously until a smooth molten mixture results.
3.Add in the flavourings of choice such as: 25 ml powdered biltong or one spring onion finely chopped.
4.Pour into a jar or plastic container, and set aside to cool before covering and storing.
HINTS AND TIPS:
As it has no preservatives, this homemade version should be enjoyed in a reasonably short time to enjoy it at it's best.
Refrigeration is fine and does not affect the spreading ability.
SWEET PEPPER CHILLI JAM: [SPAR RECIPES] BOTTEL EN BêRE!
Prep Time: 20 minutes
Cook Time: 1½ hours
This would make a perfect home-made gift for a special teacher, gym instructor, office colleague or acquaintance to whom you would like to give a year-end token of appreciation.
INGREDEINTS: [Yield: 350 ml]
•2 large red sweet peppers, halved and deseeded
•375 ml SPAR white sugar
•125 ml water
•375 ml white or red grape vinegar
•4 whole small-medium size red chillies
•4 large garlic cloves, peeled
•10 ml fresh ginger, grated (or peel and grate a piece the size of a thimble)
•125 ml canned crushed pineapple, drained
WHAT TO DO:
1.Preheat oven to 200 ºC. Roast the peppers for 15-20 minutes until soft and the skin shriveled.
2.Transfer them into a glass bowl, cover with cling-wrap and leave to sweat. Peel off the skins and finely chop the flesh in a food processor with the chillies, garlic and ginger to a pulpy thick mixture.
3.In a saucepan over medium heat, dissolve the sugar in the water and vinegar. Add in the chopped ingredients including the pineapple, and bring to the boil.
4.Simmer steadily for approx 1 hour, stirring often until thick and syrupy.
5.Pour into a sterilized glass jar and screw on the lid when the jam is cool.
HINTS AND TIPS:
Do not use spirit vinegar as a substitute for the slightly more expensive grape vinegar.
INGELEGDE PEPPADEWS: [Die resep kom uit die Avokado tydskrif]
Die rissies is enige dag net so lekker as die gekooptes miskien lekkerder. Laat staan ‘n paar weke voor dit gebruik word.
ASYN
500 ml water
500 ml appel asyn (of 375 ml appel asyn aangevul met gewone wit wyn asyn tot 500 ml)
200 g suiker
2 ml swart mosterd saadjies
5 ml piekel speserye
1 ui in kwarte gesny
1 knoffelhuisie skoongemaak
MAAK DAN SO:
Plaas al die bestandele in ‘n kastrol bring stadig tot kookpunt roer om suiker op te los, kook vir ongeveer 10 minute oor medium tot lae hitte verwyder ui en knoffel.
INTUSSEN:
Maak 200 g pikante rissies skoon.
Sny die bo kant af en verwyder die pitte en die sagte wit weefsel versigtig uit, pak die rissies in ‘n skoon fles, giet die warm asyn oor en skud die bottel liggies om die lugborrels uit te kry vul op met asyn indien nodig, maak dadelik toe.
SOET PEPPADEW PIEKEL:
3 kop vars peppadews – stingels en sade verwyder
1 kop bruinsuiker
1 kop kookwater
1 el heuning
1 tl growwe sout
1 kop wit druiwe asyn
koljander sade
heel swart peper korrels
heel anys saad
naeltjies
MAAK DAN SO:
Sit peppadews, water, sout, suiker en heuning in ‘n pot.
Kook stadig vir 15 minute. Gooi dan asyn by en kook nog 2 minute.
Skep in skoon bottels. Sit ½ teelepel koljander saad, so 10 peper korrels, ½ teelepel anys sade, en 2 naeltjies in elke bottel.
Maak seker die peppadews is tot bo toe met stroop.
Draai bottels onderstebo tot koud.
Bêre in yskas tot benodig.
PEPPADEW EN TAMATIE SOUS:
800ml Tamaties, ontpit en gemaal
400ml Pepperdews, gemaal, met pitte
160ml Suiker, of na smaak
3 Uie, fyngesny
Sout na smaak
MAAK DAN SO:
Kook alles saam vir 60-90 minute, steriliseer flesse en bottel warm.
Heerlik saam met enige vleis.
HEEL INGELEGDE PEPPADEWS:
3k Pepperdews, heel en ontpit
1k Suiker
Sout 2k asyn
Peperkorrels, Lourierblare
MAAK DAN SO:
Kook die pepperdews, suiker,asyn en sout stadig vir 15 minute.
Skep peppedews in gesteriliseerde flesse, sit pepperkorrels en lourierblare by, gooi stroop oor en seel.
As jy die pepperdews ontpit, kan jy die pitte in ‘n bakkie laat droog word en dan in saaibakkies plant om sodoende pepperdew boompies vir jou tuin te kry, dit groei maklik en begin al in die 1ste jaar dra!
EASY VEGGIE PICKLES:
1 fresh Cucumber sliced into ½ inch batons (the same length as the height of your bottle) and or 5 or 6 Large Carrots sliced into ½ inch batons (the same length as the height of your bottle)
Slices of fresh Garlic
a few Bay Leaves
Whole fresh chillies (I used this with the carrots)
WHAT TO DO:
For the pickle mixture (the amounts can be changed to suit your taste)
2 Cups of Water
1¼ Cup of Vinegar (White wine vinegar works best for me)
¾ cup of Sugar
3 teaspoons of Salt
10 black peppercorns (or more if you lazy to count them)
Place all pickle ingredients the in a sauce pan and bring to a simmer until the sugar has melted.
Leave the liquid to cool - check the taste and adjust to your liking - you might want it slightly sweeter or more tart.
Sterilize your bottles and the lids in a large pot of boiling water for 10 minutes.
Place the vegetables and spices in your hot bottles, cutting them to fit the bottle.
Pour over the cooled pickle liquid and seal the jars.
Place in the fridge for 2 days and then enjoy!
Try experimenting with the flavours, by using sliced onion, green beans, radish or anything that takes your fancy.
MARVELOUS SWEET MUSTARD SAUCE:
Enjoy this winner with sausages, frankfurters or any cold cuts.
INGREDIENTS:
1 410 g tin of full cream condense milk
1/2 a condense milk tin of white vinegar
5 teaspoons of good quality mustard powder
WHAT TO DO:
Place condense milk in mixing bowl.
Half fill tin with white vinegar.
Add 5 teaspoons of mustard powder to vinegar and stir thoroughly
Pour the vinegar mixture into condense milk.
Whisk for a minute.
Refrigerate.
This mustard will last for at least two weeks in the fridge.
MY WENK:
Hierdie sous is ook heerlik in koolslaai of aartappelslaai.
PRICKLY PEAR JAM: [lifesazoobiscuit] [BOTTEL EN BêRE]
INGREDIENTS:
500g peeled prickly pears
2 cups sugar
2 ¼ cups water
2 tablespoons lemon juice
1 teaspoon cumin seeds
pinch of salt
WHAT TO DO:
Put the sugar, water in a pot and bring to a boil. Place the prickly pears, lemon juice and cumin in the syrup. Cook slowly for as ¾ hours until soft and transparent. Bottle and store.
MARINATED VEGGIES: [FRESH LIVING] BOTTEL EN BêRE
this recipe is enough for 1kg vegetables – choose any of the combinations listed below.
Less than 1.5 hours
Serves: 4
POCKLING LIQUID:
1 bottle white vinegar
3 cups water
1 large onion, sliced
2 bay leaves
1 dash pnp salt
60 ml sugar
Marinade:
500 ml olive oil
2 cloves garlic
1 tbsp peppercorns
WHAT TO DO:
•Heat pickling liquid in a pot.
•Mix marinade ingredients together and add appropriate spices or herbs.
•Wash vegetables and slice into even-sized chunks, then plunge into hot pickling liquid.
•Place a large plate over them to keep vegetables submerged in liquid.
•Cook for 3 minutes if using raw vegetables or 30 seconds for cooked.
•Remove with a slotted spoon and add to marinade. spoon vegetables into sterilised jars while hot and top with marinade, herbs and spices.
•Cover vegetables completely in pickling liquid.
•Store for at least a week before eating. it will keep for up to 3 months.
ITALIAN SEASONED BREAD CRUMBS: [Author: Stephanie Manley via CopyKat.com]
•Prep time:10 minutes
•Cook time:10 minutes
•Serves: 2
Don't toss out that left over bread, you can make Italian Seasoned
INGREDIENTS:
•8 slices white bread
•1/2 teaspoon salt
•1 teaspoon Italian Seasonings
•1/2 teaspoon onion powder
•1/2 teaspoon garlic powder (optional and not pictured in video)
WHAT TO DO:
Place 8 slices of bread on a half sheet cookie sheet, if you house is dry allow the bread to dry out. If your house is humid you need these quickly place the bread into a 200 degree oven until the bread has dried out, and then flip the bread over and allow the bread to dry out on the other side. This should take 5 to 7 minutes on each side.
Crumble bread into a bowl and add salt. Rub the Italian Seasonings between your hands to release the aromatic oils and then place those into the bowl. Add onion powder, and garlic powder if desired. Stir to combine. Store in an air tight container.
MUSTARD PICKLED VEGETABLES: [PICK N PAY RECIPE]
Ina Paarman's colourful pickle is excellent with braaied chicken or chops. For best results, marinate overnight to enhance flavour.
Less than 30 minutes
Serves: 4
YOU NEED:
300 grams baby marrows, cut lengthways into strips
12 corn, halved lengthways
1 yellow pepper, seeded and cut into half rings
2 red pepper, seeded and cut into half rings
1 medium John West chilli paste, finely sliced
3 large carrots, cut into fine julienne strips
PICKLING LIQUID:
2 tbsp dry mustard , (preferably hot English) or 2 Tbsp yellow mustard seeds
440 ml water
375 ml white wine vinegar, or cider vinegar
1 cup white sugar
3 tbsp green onion seasoning
1 tsp black peppercorns
WHAT TO DO:
•Mix mustard powder or seeds with 1⁄4 cup (60ml) cold water and set aside for 10 minutes
•Place vinegar, sugar and remaining water in a large saucepan and bring to the boil. Add soaked mustard, seasoning and black peppercorns.
•Cook vegetables in batches and boil each batch for 3 minutes. Remove with a slotted spoon and set aside.
•Spoon vegetables into clean glass jars and fill with boiling hot pickling liquid. Seal immediately.
(Makes 4 jars)
TOMATO CHUTNEY SUPER HOMEMADE GIFT TOO: [ROBERTSONS SPICE RECIPES]
Makes 1 litre
•TIP:
To sterilise jars, wash the jars and lids in hot soapy water. Rinse well. Transfer the jars and equipment to a baking tray. Place in an oven preheated to 100 for 12-15 mins, or until jars are completely dry. Leave in the oven until ready to use.
INGREDIENTS:
•1.5 kg Tomatoes washed, roughly chopped
•400 g Onions
•500 ml Apple Cider Vinegar
•500 ml Sugar
•10 ml Mustard Seeds
•10 ml Robertsons Black Peppercorns
•15 ml Robertsons Rosemary
•15 ml salt
WHAT TO DO:
1.Place tomatoes, onions, vinegar, sugar, mustard seeds, peppercorns, rosemary and salt in a large heavy-based non-aluminium saucepan. Stir over medium heat until sugar dissolves.
2.Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2-2 ½ hours until the excess liquid evaporates and the mixture is thick
3.Spoon the hot chutney into 4 or 5 x 1-cup sterilised jars. Seal immediately and stand upside down for 2 mins.
4.Turn upright and cool. Label and date jars.
5.Leave for at least 2 weeks to allow the flavours to develop.
6.Store unopened jars in a cool, dark place away from direct sunlight for up to 2 months.
7.Once opened, keep in the fridge for 4-6 weeks. Make sure to use a clean spoon each time you remove chutney from the jar to prevent mould from forming.
MRS BALL’S HOMEMADE CHUTNEY:
INGREDIENTS:
500 g dried peaches
250 g dried apricots
3 litres brown wine vinegar
2½ kg sugar
500 g onions
120 g salt
7 g cayenne pepper
WHAT TO DO:
1.Soak the dried fruit in 2 litres of the vinegar overnight, then cook all until soft,.
2.Remove fruit and mince or food process the fruit.
3.Place left over soaking and the further 1 litre of vinegar and fruit in a pot.
4.Ad sugar and grated onions and spices.
5Add more vinegar if too thick (it should not be too runny or too thick).
6.Cook for 1 – 2 hours, stirring occasionally to prevent it 'catching' on the bottom.
7.Pour into sterilised jars and seal.
SLAPHAKSKEENTJIES: [KYKNET]
BESTANDDELE:
1 kg klein uitjies
2 t mosterd
1 t mielieblom
½ t borrie
¼ k koue water
2 k bruin druiweasyn
¾ k suiker
½ t sout
3 eiers
MAAK SO:
Kook die uitjies tot dit gaar is maar steeds ferm.
Dreineer dit op ‘n sif.
Maak die mosterd, mielieblom en borrie met koue water aan en roer.
Meng dit met die asyn en voeg dit saam met die suiker en sout in ’n kastrol.
Verhit stadig tot die suiker gesmelt het en laat dit kook.
Klits die eiers en voeg die asynmengsel stadig by.
Verhit die sous stadig en roer tot dit verdik.
Giet die warm sous oor die uie.
MY WENK:
Ek voeg gewoonlik ook helfte-helfte sultanas en rosyne by en hou ook daarvan om 'n handvol geblanseerde wortelblokkies by te voeg.
Baie lekker saam met enige vleisgereg.
APPLE CHUTNEY: [Recipe courtesy of Ina Garten]
Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
makes about 3 cups
INGREDIENTS:
•6 Granny Smith apples, peeled, cored and half-inch diced
•1 cup chopped yellow onion
•2 tablespoons minced fresh ginger
•1 cup freshly squeezed orange juice (2 oranges)
•3/4 cup good cider vinegar
•1 cup light brown sugar, lightly packed
•1 teaspoon whole dried mustard seeds
•1/4 teaspoon hot red pepper flakes
•1 1/2 teaspoons kosher salt
•3/4 cup raisins
WHAT TO DO:
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
Set aside to cool and store covered in the refrigerator for up to 2 weeks.
HEERLIK SAAM MET VERAL VARK en ook op 'n ham en kaas toebie!
BRANDIED PEACHES: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 4-6
Stewed dried yellow peaches are a very traditional South African accompaniment to both meats or desserts. Adding a little brandy and a few cloves certainly helps it along. It is the ideal side serving with a slice of fruitcake drowned with custard.
YOU NEED:
250 g dried yellow cling peaches
¼ cup (60 ml) brandy or fresh orange juice
1½ cups (375 ml) water
3 whole cloves
3 T (45ml) sugar
½ t (2,5 ml) Ina Paarman's Seasoned Sea Salt
WHAT TO DO:
Soak the peaches in the brandy or orange juice and water for 1 hour or overnight. Bring to a slow boil with the cloves and cook for 10 minutes until soft. Add the sugar and Seasoned Sea Salt and cook for a final 5 minutes without a lid.
Serve warm or at room temperature.
PREPARE IN ADVANCE:
Bottle while hot, it will keep for a good few weeks. Lovely to have for camping.
GEBOTTELDE KNOFFEL: [koskapperjolle]
Die smaak is puik en glad nie so sterk soos n mens sal dink nie. Braai daai stukkie steak en sit van die koffel op. Dis heerlik.
BENODIG:
1 kg skoongemaakte knoffel (le in koue water vir 2 ure en vryf skilletjies af,
Kook in water wat net die knoffel bedek vir 2 min.dreineer.
Pak in botteltjies.
Kook saam = 1 ½ k suiker, 2 k asyn en knippie sout.
Gooi oor knoffel.
BEETBLADJANG: [Kan ook bottel en bêre - BOEREKOS KOOKENGENIET]
Meng en bring tot kookpunt:
2 koppies bruin asyn
3 koppies suiker
Meng die volgende saam: Voeg bymekaar 6 koppies gaar beet in blokkies gesny 2 uie gekap
Meng die volgende en voeg by die kokende mengsel:
3 teelepels kerrie
1 teelepel sout
Kook vir sowat 10 minute.
Voeg die volgende by:
45 ml Mazeina gemeng met bietjie water Voeg by die kokende mengsel en kook deur.
Bottel in gesteriliseerde bottels terwyl nog warm is.
GEMARINEERDE FETABLOKKIES: [HUISKOK]
Dit marineer jy vooraf sommer self soos ek gedoen het in die foto hierbo.
Jy laat die blokkies feta ‘n paar uur lê in ‘n mengsel van olyfolie, suurlemoensap- en skil, heelwat peper, vars tiemie, roosmaryn en droe rissievlokkies. (Die feta is sout genoeg, so ekstra sout is oorbodig).
Ek hou ook daarvan om ‘n huisie gekneusde knoffel by te voeg. Wenk – wanneer die kaas op is, kan die olie gebruik word om allerhande geregte te geur, so moet dit tog nie weggooi nie!
CARAMELIZED ONION AND HERB RELISH: [THE IOWA HOUSEWIFE]
YOU NEED:
2 Tablespoons Butter
3 Large Yellow Onion
1 Teaspoon Fresh Sage -- finely chopped
1 Teaspoon Fresh Thyme -- finely chopped
2 Teaspoons White Wine Vinegar
½ Teaspoon Pepper -- coarsely ground
¼ Teaspoon Salt
WHAT TO DO:
In a 12 inch skillet, melt butter until sizzling; add onions. Cook over medium heat, stirring occasionally, until onions are tender and deep golden brown. (35-40 minutes).
Stir in remaining ingredients; continue cooking, stirring occasionally, until carmelized (5 minutes).
Serve warm or at room temperature with meat or poultry.
8 Servings
CREAM SOUP MIX: [THE IOWA HOUSEWIFE]
Equals 4 cans of cream soup
YOU NEED:
¾ cup Dry Skim Milk
½ cup Cornstarch
¾ tablespoon Dried Onion
¼ teaspoon pepper
3/8 teaspoon Dried Basil
¾ teaspoon Dried Thyme
2 tablespoons Chicken Bouillon Granules (low sodium works)
Equals 10 cans of cream soup
2 cups Dry Skim Milk
1 1/4 cups Cornstarch
2 tablespoons Dried Onion
1/2 teaspoon Pepper
1 teaspoon Basil
1 teaspoon Thyme
1/4 cup Chicken Bouillon Granules (low sodium kind works)
WHAT TO DO FOR 1 CAN SOUP:
1/3 Cup Dry Mix
1 1/4 Cups Water
For 1/2 Can Soup:
2 Tablespoons Dry Mix
5/8 Cup Water
For 1/3 Can Soup:
1 1/2 Tablespoons Dry Mix
3/8 Cup Water
HERE'S HOW:
Combine ingredients and mix well. Keep in jar, refrigerated.
Combine dry mix with cold water in 1 quart measuring cup (for 1 can). Microwave on high for 3-4 minutes; stir every minute, until thickened.
1/2 can soup amount can be microwaved 1 1/2-2 minutes; stir every 30 seconds. (use 2 cup measure.)
Add an additional 1-2 teaspoons of chicken bouillon for a chicken dish and beef bouillon for a beef or mushroom soup dish. Celery or garlic powder can also be added for additional flavor. USE AS A DIRECT SUBSTITUTE FOR UNDILUTED CREAM SOUP IN CASSEROLES.
CREAMY THOUSAND ISLAND DRESSING:
YOU NEED:
½ cup salad dressing (I used Miracle Whip)
½ cup chili sauce
1 tsp. Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon salt
¼ teaspoon paprika (I omitted this)
2 tablespoons chopped celery
2 tablespoons pickle relish ( I used sweet)
2 tablespoons chopped pimiento olives
1 teaspoon minced onion
1 hard cooked egg chopped
½ cup dairy sour cream
WHAT TO DO:
Combine salad dressing, chili sauce Worcestershire, Tabasco, salt and paprika in 1 qt. Bowl. Stir in celery, relish, olives, onion and egg; mix well. Fold in sour cream. Chill. Makes one pint. Will keep for one month if tightly capped and refrigerated.
EASY PICKLED BEETS: [THE IOWA HOUSEWIFE]
YOU NEED:
½ tablespoon mixed pickling spices
1 cup vinegar
1 cup sugar
½ teaspoon ground cinnamon
½ teaspoon salt
2 cans (16 ounces each) sliced beets
WHAT TO DO:
Place the pickling spices on a piece of cheesecloth and bring edges to center. Tie with food safe twine. In a large saucepan; combine vinegar, sugar, cinnamon and salt; add the spice bag. Bring to a boil.
Drain the beets, reserving 3 ounces of the beet juice. Stir beets and reserved beet juice into the saucepan. Pour into a one quart container or bowl. Cover and refrigerate overnight.
Remove spice bag before serving.
TACO SEASONING MIX:
YOU NEED:
2 Teaspoons Instant Minced Onion
1 Teaspoon Salt
1 Teaspoon Chili Powderfinger
½ Teaspoon Cornstarch
½ Teaspoon Crushed Dried Red Pepper
½ Teaspoon Instant Minced Garlic
¼ Teaspoon Dried Oregano
½ Teaspoon Ground Cumin
HERE'S HOW:
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6 inch square of aluminum foil and fold to make airtight.
Label with date and contents. Store in a cool, dry place; use within 6 months.
Makes one package or about 2 tablespoons.
"Make a Mix "
Yield: "1 Package"
SWEDISH PICKLED CUCUMBERS: [THE IOWA HOUSEWIFE]
YOU NEED:
1kg seedless (hothouse) cucumbers or Kirby cucumbers
¼ cup cider vinegar
4 teaspoons sugar
1/4 teaspoon salt
⅛ teaspoon black pepper
Onion sliced (optional)
Celery seed (optional)
HERE'S HOW:
Peel the cucumbers and slice thinly. Slice onions if using and put all in a small bowl.
Combine the vinegar, sugar, salt, and black pepper, celery seed if using in a one cup glass measuring cup. Whisk or stir until sugar is mostly dissolved. Pour over the cucumbers. It really is enough even though it might not seem so. After they stand they will give off some moisture.
Cover the cucumbers and refrigerator for at least 30 minutes or up to 48 hours. Stir occasionally if using soon, and if marinating longer, stir one or twice before using.
SUE'S EASY CORN RELISH: [THE IOWA HOUSEWIFE]
YOU NEED:
2 pct Frozen Corn -- or fresh kernels, 6 cups
¾ Cup Red Onion -- chopped
2/3 cup Green Pepper -- chopped
1/3 cup Red Pepper -- chopped
½ Cup Black Beans -- cooked and drained **
2/3 cup Sugar
4 Teaspoons Salt
1 tablespoon Celery Seed
2 Teaspoons Turmeric
2 cups Cider Vinegar
HERE'S HOW:
• Thaw or heat and drain corn. Combine with remaining ingredients, bring to a boil. Cover and simmer 10 minutes, stir occasionally to avoid scorching, keep covered to avoid losing any brine. This makes exactly 8 half pints, follow measurements carefully.
• Pack into hot jars, leaving 1/4" headspace. Seal and process in a boiling water bath for 15 minutes.
** If you don't have or want black beans, use 1 1/3 cup red onion instead.
Yield: "8 Half Pint Jars"
SPICED PUMPKIN CHUTNEY: [NIGELLA LAWSONS KITCHEN]
Makes enough for6 x 250ml jars or 1.25 litres
YOU NEED:
1.25kg pumpkin, to yield approx 1kg once peeled and de-seeded
1 medium onions
1Bramley cooking apple, cored
100gm golden sultanas
2 red birds eye chillies, de-seeded and chopped
275gm soft light brown sugar
1tsp ground cinnamon
1tsp ground ginger
1tsp ground cloves
2tsp sea salt flakes or 1 tsp of pouring salt
2 heaped Tblsps minced fresh ginger
625mls white wine vinegar
6 x 250ml jars ( or 1 x 1.25 litre) with vinegar proof lids, sterilized.
WHAT TO DO:
Peel and de-seed the pumpkin, then cut it into very small dice. Peel and finely chop the onions and apples.
Put all the ingredients into a large, wide saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer over a medium heat for about 1 hour by which time thec hutney will have thickened and the pumpkin become tender. The timings for thisprocess can vary according to the pumpkin, sow atch thepan after 45 minutes and cover loosely if the chutney is thickened but the pumpkin still not soft.
Spoon into sterilized jars,put the lids on, and leave to cool.
Make chutney 2 months before use to allow it to mature. Store in a cool, dark place for up to 1year. Once opened store in fridge and use within 1 month.
PICKLED GINGER: [KITCHEN FLAVOURS]
(about 2 of 500ml sized jars)
YOU NEED:
500gm young ginger
2 tbsp salt
800ml rice vinegar
400gm sugar
WHAT TO DO:
1.Wash ginger and scrape skin off. Slice the ginger into very thin slices. You may want to wear a pair of kitchen gloves as the ginger can get very hot. Put the slices in a bowl and mixed with 2 tablespoons of salt evenly and keep covered for about 1 hour, stir once after half an hour.
2.Wash the salted ginger with cooled boiled water and drain in a colander.
3.Put the ginger slices in sterilized jars.
4.Meanwhile, boil the vinegar together with the sugar until sugar melts and mixture starts to boil.
5.Pour the hot mixture into the jars over the ginger slices.
6.Cover loosely and when cool, close tightly and store in the refrigerator. You may notice that the ginger has turned to a nice pink.
7.Let pickle stand for at least 5 days for the flavour to develop. Can keep for months if stored in refrigerator.
CHICKEN GRAVY MIX: [THE IOWA HOUSEWIFE]
YOU NEED:
1 ⅓ cups instant nonfat milk powder
¾ cup instant flour
3 tablespoons instant chicken bouillon granules
¼ teaspoon ground sage
⅛ teaspoon ground thyme
⅛ teaspoon ground pepper
½ cup butter
WHAT TO DO:
Combine milk powder, flour, bouillon granules, sage, thyme and pepper. Stir with a wire whisk until blended. Use a pastry blender or two knives to cut in butter until evenly distributed. Spoon into a 3 cup container with a tight fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2 ⅔ cups chicken gravy mix.
I used my blender to make this. Mixed the ingredients (no sage as we don’t like it) and then added the cold butter in small pieces till cut up finely. Worked great. Try different seasonings if you like.
TO MAKE THE CHICKEN GRAVY:
1 cup cold water
½ cup chicken gravy mix.
Pour water into pan. Use a whisk to stir the gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes.
Makes about 1 cup.
FRENCH ONION PRESERVES: [THE IOWA HOUSEWIFE]
YOU NEED:
3½kg Onion -- Well cured and dry
1/3 Cup Olive Oil -- or as needed
1½ Teaspoons Plain Salt -- Don't leave out
1Teaspoon Black Pepper
2 Each Bay Leaves
1½ Teaspoons Rosemary -- dry, crushed
6 Ounces Brown Sugar – dark if you have it
3/8 Cup White Wine -- or chardonnay or sherry
3/8 Cup Red Wine Vinegar
1Tablespoon Balsamic Vinegar
1½ Tablespoons Tomato Paste -- concentrate in tube
WHAT TO DO:
•In a large heavy frying pan, heat up the olive oil and add the onions, peeled, cut in half and sliced thinly - toss around to make sure they all have a coating of oil.
•Cover and cook over a gentle heat until they start to color - 10 - 15 minutes.
•Add the salt, pepper. Put bay leaves & rosemary in a spice bag, a tea ball or coffee filter and tie with string for easier removal.
•Cook for a further 20 to 30 minutes, until the herbs have wilted.
•Take off the lid and add the sugar, wine and vinegars and tomato paste, salt and pepper.
•Bring them to a boil and keep stirring all the time; then lower the heat and simmer for about 30-45 minutes until the liquid is all dissolved and the onions are soft & sticky.
•Towards the end of the cooking - stir all the time so the onions do not stick and become burnt and scorched.
•Remove the herbs and spoon the mixture into a clean, sterilized jars and seal, leaving 1/4" headspace. Can in boiling water bath 15 minutes if desired.
•This is ready to eat after 2 weeks, but better if kept for at least 1-2 months.
HOMEMADE QUICK BREAD MIX: [THE IOWA HOUSEWIFE]
INGREDIENTS FOR 6 CUPS AND 12 CUPS:
5 Cups Sifted All Purpose Flour
- 20 ounces 10 Cups Sifted All Purpose Flour
- 40 ounces
2 ½ tablespoons Baking Powder [1/3 Cup Baking Powder]
2 Tablespoons Sugar [1/4 Cup Sugar]
½ Tablespoon Salt [1 Tablespoon Salt]
1 Cups Shortening [2 Cups Shortening]
WHAT TO DO:
Combine flour, baking powder, sugar and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
If making a ½ recipe, you can combine dry ingredients in the food processor and pulse a few times to cut in the shortening.
Store in covered container up to 6 weeks at room temperature. For longer storage, place in freezer.
To measure, spoon mix into measuring cup and level with spatula.
Yield: "12 Cups"
GEBOTTELDE SPAGHETTI: [BOTTEL EN BêRE]
BENODIG:
1 pak spaghetti
Halwe koppie sweet chilli sous
1 koppie tamatiesous
1 koppie olie
400ml suiker
10ml matige kerrie poeier
1 groot ui fyn gekap
1 bottel pepadew fyn gekap
MAAK SO:
Braai ui en pepadew tot sag.
Gooi res van bestandele by behalwe spaghetti en prut.
Kook spagettie net tot gaar.
Gooi spaghetti by sous en meng goed laat prut vir 10 min.
Bottel warm.
OPDIEN IDEES:
Kan koppie van enige groente by voeg of droog gebakte klein frikkadelletjies.
CHAKALAKA EN RISSIE SOUS: [bron onbekend]
INGREDIENTS:
One chopped red pepper
One chopped green pepper
Two medium-sized chopped onions
One tablespoon of crushed garlic
Six julienne carrots
Three minced chilli peppers of medium to hot strength
Two teaspoons of mild curry powder
Three chopped tomatoes
One can of baked beans or corn
Salt, pepper and paprika to taste
Vegetable oil for browning the onions
WHAT TO DO:
Heat the oil in a small to medium-sized pot and then brown the onions before adding the peppers, chillies, garlic and curry powder. Allow these to simmer together for about four or five minutes.-
Once the peppers and onions are slightly wilted, add the carrots and leave them to cook for a further five minutes, stirring occasionally. Reduce the heat and add the tomatoes. Leave these to simmer for a further ten minutes.-
Add the baked beans, salt, pepper and paprika and leave to simmer for a further five minutes.
Serve hot or cold, as a relish for meat, pap, burgers, hotdogs or vegetables.
CHILLI CHUTNEY: [the chilli king]
YOU NEED:
•10 chopped red chillies (Cayenne or similar)
•2 large onions
•300ml of cider vinegar
•100ml of water
•1/2 teaspoon of garam masala
•4 table spoons of light brown castor sugar
•2 cooking apples
•1 courgette
•1 carrot
•1 clove of garlic
•2 bay leaves
•1 tablespoon of crushed coriander seeds
WHAT TO DO:
1. Chop all of the ingredients (not the bay leaves!) and add to a deep pan and bring to the boil.
2. Lower the heat and simmer for about 1 1/2 hours until all the ingredients are soft and the mixture is a thick texture
3. Remove the bay leaves.
3. Place the chutney in clean steralized jars.
The longer you leave it in the jar before opening the greater the flavors become. Once opened store it in a fridge and consume within 6-8 weeks.
STERILIZING THE JARS:
Sterilizing jars is not as complicated as you think. Here’s my method:
1. Remove the lids and wash the jars & lids in hot soapy water. Rinse well.
2. Place the jars on a baking tray in the oven at 150 degrees celcius for 10 minutes or until completely dry.
3. Place the lids in a bowl. Boil the kettle and pour the boiling water over the lids in the bowl. This prevents damaging any rubber/plastic seals in the lids. Remove from the water and dry with a clean towel.
MONKEY GLAND SOUS: [BRON RADIO NAMAKWALAND]
Meng volgende bestandele saam in kastrol:
375 ml vrugteblatjang,
125 ml worcestersous,
60 ml soetwyn,
2 E suiker.
125 ml tamatiesous en knippie sout, kwart t fyn gekapte knoffel [opsioneel].
MAAK SO:
Kook stadig, terwyl jy roer vir 5 minute.
Geniet saam met steak en braaivleis.
PICKLED THREE BEAN SALAD: [THE IOWA HOUSEWIFE]
YOU NEED:
1½ Pounds Fresh Green Beans -- 4 1/2 cups
1½ Pounds Fresh Wax Beans -- 4 1/2 cups
1 Pound Canned Kidney Beans -- or Shelled Lima Beans, rinsed and drained
2 Cups Celery -- sliced
1 Large Onion -- peeled and sliced
1 Cup Sweet Pepper -- diced
2 ½ Cups Sugar
3 Cups White Vinegar
1Tablespoon Mustard Seed
1Teaspoon Celery Seed
4 Teaspoons Pickling Salt
1 ¼ Cups Water
WHAT TO DO:
Rinse beans, trim ends and cut into 1 1/2" pieces. Mix in large pot with celery, onion and pepper. Cover with boiling water and simmer 10-12 minutes (the recipe calls for 8 minutes, but that wasn’t enough). Drain.
Bring sugar, vinegar, spices, and water to a boil. Simmer, covered, 15 minutes. (The amounts are just right, only a little brine left over. Don't boil the brine away!) Add drained vegetables and kidney beans. Return to a boil.
Pack hot vegetables into hot jars, leaving 1/2" headspace. Ladle hot spiced vinegar over vegetables, leaving 1/2" headspace.
Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar and screw down ring firmly tight.
Process 15 minutes in a boiling water bath canner.
Do not change the ratio of vinegar, water and vegetables. This is a tested recipe for water bath canning.
REFRIGERATOR CUCUMBER PICKLES: [THE IOWA HOUSEWIFE]
YOU NEED:
7 medium unpeeled cucumbers, thinly sliced
1 tablespoon pickling, or kosher salt
2 medium onions, thinly sliced
1 cup chopped green pepper
2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1 cup vinegar
⅛ to ¼ teaspoon turmeric Optional
WHAT TO DO:
In large bowl, mix cucumbers, and salt; let stand ½ hour. Drain well. (I rinsed off some of the salt). Stir in onions and green pepper. In small bowl, combine remaining ingredients. Pour syrup over cucumber mixture; mix well. Store in covered container or pack in quart jars; refrigerate several hours or up to 3 months.
3 quarts
SPICED APPLE RINGS: [THE IOWA HOUSEWIFE]
YOU NEED:
6 pound Granny Smith Apple -- firm ones [plus minus 12kg.]
6 cups Sugar
2 cups Water
½ cup White Vinegar -- 5% acidity
5 each Cinnamon Sticks -- broken
1tablespoon Whole Cloves
½ teaspoon Whole Allspice
2 teaspoons liquid Red Food Coloring (Optional)
WHAT TO DO:
Prepare your clean hot jars, rings and lids. Heat your water bath canner with enough water to cover your jars by 1-2 inches.
Tie spices in spice bag, tea ball or cheesecloth.
In a 6-8 quart stockpot or jelly pan, combine all ingredients except apples. Over medium high heat, bring to a boil. Reduce heat and simmer 5 minutes.
Peel, core and thinly slice the apples into rings. Add the apples to the syrup and bring mixture to a boil. Remove from heat and remove spices.
Immediately fill hot wide mouth pint jars with apples and syrup, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 15 minutes.
6 to 7 wide mouth pints
SPICY, CRUNCHY PICKLED GREEN BEANS WITH LEMON: [THE IOWA HOUSEWIFE]
Makes 8 cups
Total:45 Minutes
INGREDIENTS:
•2kg very fresh green beans, stem ends trimmed
•2 cups rice vinegar
•1/4 cup sugar
•2 tablespoons kosher salt
•6 small dried red chiles, such as Thai or arbol
•1 teaspoon pink peppercorns
•3-in.-long piece kombu (dried kelp)*
•1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed
WHAT TO DO:
1. Bring a medium pot of water to a boil and blanch green beans until tender-crisp, 2 to 3 minutes. Drain and put in a large heatproof bowl.
2. Bring 2 1/2 cups water to a boil in another medium pot with vinegar, sugar, salt, chiles, peppercorns, and kombu. As soon as liquid boils, pour over beans and add lemon. Let cool to room temperature. Slit 3 of the chiles to let seeds spill into liquid. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.
*Find in grocery stores' Asian foods aisle.
PICKLED BEETS:
Combine in saucepan and heat to boiling:
⅓ cup white vinegar
¼ cup water
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground cloves (optional) I used the cloves
WHAT TO DO:
Add and simmer 5 minutes 2 cups of sliced and cooked beets
Chill.
PICKLED CARROTS:
Prep 20 minutes
Cook 15 minutes
Marinate 8 hours
YOU NEED:
1 ½ cups cider vinegar
1 ½ cups water
1 cup sugar
2 pounds carrots, scraped and cut into strips
2 tablespoons dill seeds
3 to 4 cloves garlic
WHAT TO DO:
•Combine first 3 ingredients in a large pan. Bring to a boil, stirring until sugar dissolves.
•Add carrots, dill seeds, and garlic; bring to a boil over medium heat. Cover, reduce heat and simmer 6 to 8 minutes. Remove from heat; cool. Cover and chill 8 hours.
•To serve, pour mixture through a large mesh strainer, discarding liquid. Discard garlic if desired. Given in decorative jars or bottles they make a nice hostess gift.
TUISGEMAAKTE TOBASCO SOUS:
BENODIG:
150 g rissies
2 liter wit asyn (ordentlike soort)
2 kop suiker
150 g sout (hoeveelheid is reg so)
100 g geskilde knoffelhuisies, gekneus
MAAK SO:
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.
OH SO EASY PICKLED CUCUMBERS: [KITCHER FLAVOURS]
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen]
YOU NEED:
900gm (2lb) unpeeled cucumber, thinly sliced
3 small onions, peeled and thinly sliced (optional)
350gm (12oz) sugar
1 tbsp salt
225ml (7-1/2fl oz) cider vinegar or white wine vinegar
WHAT TO DO:
Mix the cucumber and onion in a large bowl, add the sugar, salt and vinegar, and mix well to combine.
Make 1 hour ahead, if possible, and store in a jar or bowl in the fridge.
PICKLED JALAPENOS: [KITCHEN FLAVOURS - source from : David Lebovitz]
YOU NEED:
1 pound (450gm) fresh jalapeno peppers, washed (or another chile pepper in place of the jalapenos)
2-1/2 cups (625ml) water
2-1/2 cups (625ml) vinegar (David used white distilled vinegar, and so have I)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns
WHAT TO DO:
1.Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
2.In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3.Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool refrigerate for at least a week before using, if possible. (You can use them sooner, but Michael says they're worth the wait).
Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.
CAULIFLOWER PICKLES: [THE IOWA HOUSEWIFE - (adapted from "The Chinese Kitchen" by Eileen Yin-Fei Lo]
YOU NEED:
3 quarts cold water
5 garlic cloves, peeled
One 1-inch-thick slice fresh ginger
3-1/2 pounds fresh cauliflower, cut into 1-1/2-inch florets
1-3/4 cups sugar
1-3/4 cups Chinese white rice vinegar or distilled vinegar
5-1/2 cups cold water
4 teaspoons salt
WHAT TO DO:
1.In a large pot, bring the 3 quarts of water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 to 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 minutes, then drain.
2.In an oversized glass jar, place the sugar, vinegar, 5-1/2 cups water, and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep, covered and refrigerated, for up to 6 months.
CURRY BEAN ATJAR: [RECIPE LABORATORY - by ZELNA]
Curry Beans, my mouth is already watering. This is a personal favourite.
In South Africa we make different types of Atjars. This one I love. Since tomorrow is National Braai Day in South Africa, this is one side dish that will be served. It is scrumptious with braaivleis.
INGREDIENTS:
2 kg Cut Beans into 2.5 cm pieces
500 g Cut Carrots into 2.5 cm pieces
25 ml Turmeric
25 ml Mild Curry Powder
50 ml Maizena Corn Flour
25 ml Mustard Powder
500 g Chopped Onions
420 g Preserved Sliced Peaches
750 ml Sugar
1.2 l White Grape Vinegar
10 ml Salt
WHAT TO DO:
Boil the onions and beans in lightly salted water until done but crisp. Drain it.
Heat the remaining ingredients in a large pot.
Stir the mixture until the sugar has dissolved.
Simmer until thick and done.
Spoon it into sterilised glass jars.
Seal tightly.
Store in a cool, dark place.
Refrigerate after opening a jar.
Serving Suggestion:
Absolutely fantastic as a side dish with some braaivleis and even on toast, or whatever you fancy.
Enjoy :-)
HOT AND SPICY HYDERABADI TOMATO CHUTNEY: [source from : sparks recipes, "World of East Vegetarian Cooking" by Madhur Jaffrey]
INGREDIENTS:
1-3/4 cups peeled, seeded, chopped tomato (canned is OK)
1 tsp freshly grated ginger
1 tsp well-mashed garlic pulp
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (or more) (I used chilli powder)
2 tbsp olive oil
4 garlic cloves, peeled
1 tsp whole cumin seeds
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
2 whole dried hot red peppers
1/2 tsp salt, or to taste
WHAT TO DO:
Mix the tomatoes, ginger, garlic pulp (not the whole cloves), turmeric and cayenne in a bowl and mix.
Heat the oil in a heavy skillet over medium. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard and fenugreek. Let sizzle for a couple seconds and add the red peppers. They should puff up and darken. Add the tomato mixture (it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced. You should have about 3/4 cup of chutney.
Serve hot, cold, or at room temperature.
APRICOT CHUTNEY: [KITCHEN FLAVOURS]
(source from : Curry by Mridula Baljekar)
YOU NEED:
450gm dried apricots, finely diced (I use 300gm)
1 tsp garam masala
275gm light brown sugar (I use about 200gm)
450ml malt vinegar (I use 250ml)
1 tsp grated fresh ginger
1 tsp salt (I use about 1-1/4 tsp, to taste)
75gm (1/2 cup) sultana
450ml water (I use 250ml)
WHAT TO DO:
1.Put all ingredients together into a saucepan and stir well to mix. Bring to the boil, then simmer for 30-35 minutes, stirring occasionally.
2.When the chutney becomes syrupy, remove from the heat.
Leave to cool, then ladle into a hot sterilized jar and cover.
Chill after opening.
GREEN TOMATO AND CHILI CHUTNEY: [by Melissa Klemke for Kidspot, Australia’s best recipe finder]
INGREDIENTS::
•800g green tomatoes, roughly diced
•200g cooking apples finely diced (equivalent of 1 large apple)
•300g onions, finely diced
•2 garlic cloves
•1 red chilli
•1 cup cider vinegar
•10g, approx 1cm, fresh ginger
•80g sultanas or currants
•200g brown sugar
WHAT TO DO:
Put apples, tomatoes and onions in a saucepan with the cider vinegar and simmer for about 30 minutes until onions are soft.
In a food processor or mortar and pestle, crush/process the chillies, garlic and ginger until a paste, add to saucepan.
Lastly, add the brown sugar and sultanas/currants and simmer for a further 5 minutes until sugar dissolved.
Lastly turn the heat up to medium (low boil) for 30-40 minutes to allow thickening.
Pour into sterilised jars, seal and process jars in boiling water for a further 40 minutes.
NOTES:
•This chutney is great with cheese or bangers or any cold meats.
•If you've got some green tomatoes left over from your vegetable harvests, this is a great way to use them!
•This chutney doesn't take much time to make - try preparing it whilst making dinner and bottle it before washing up.
•To properly sterilise jars:
•Submerse your jars and lids (and at least half of your tongs!) in cold water in a stockpot. Put on hob until it boils and boil for 10 minutes. Remove with tongs.
•Fill your jars, but do not touch the inner rim or the inner of the lid of the jar.
•When all your jars are filled and sealed, then you need to boil them again submersed in water - this is to kill all the yeasts and bacteria left in the jar/preserves. The amount of time you need to boil/process the jars depends on the acidity of food you are preserving, how much you are processing at once and believe it or not, your altitude!
TANNIE GESIE'S MARVELLOUS SALAD: [by Go! Southern Africa
Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -SALAD RECIPE TANNIE GESIE SMIT PICTURES MIKE ROSS]
Serves 6
My grandmother used to make copper penny salad, and I recently had it again at Tannie Gesie Smit’s house in Koringberg. I must have laid the compliments on really thick, because the next time I saw her, she shoved a piece of paper in my hand. It was the recipe, written out in her elegant handwriting.
YOU NEED:
•1kg carrots, cleaned and sliced
•2 green peppers, cut in strips
•2 large onions, sliced in rings
FOR THE MARINADE:
•1 packet tomato soup
•1½ cups water
•½ cup oil
•¾ cup vinegar
•1 cup sugar
•1 tablespoon Worcestershire sauce
•2 tablespoons prepared mustard
•salt and pepper, to taste
HERE'S HOW:
1.Al dente. Boil the carrots for 10 minutes or until just tender, and drain. Combine the carrot, pepper and onion in a large bowl.
2.Hot sauce. Mix the marinade ingredients and boil for 4 minutes in a saucepan, stirring continuously.
3.All together now. Pour the hot marinade over the salad, cover (with a lid, cling wrap or tinfoil) and leave to cool.
4.Let it steep. Put the salad in the fridge and wait at least two days before serving it.
Tannie Gesie says: “Enjoy!”
TRADITIONAL SOUSBOONTJIES: [SPAR RECIPES]
A family favourite with a twist - but make plenty and store for the days ahead.
YOU NEED:
KNORR Country Hot Pot Dry Cook-in-Sauce
Combines nicely with most lamb and beef dishes, but also forms the foundation for a delicious traditional sousboonjie recipe.
•Recipe serves 2-4
INGREDIENTS:
•500 g Dried beans (preferably kidney, but sugar or butter will do)
•1 KNORR Country Hot Pot Dry Cook-in-Sauce
•120 ml Sugar
•2.5 ml Robertsons Pepper to taste
•2 Large rashers of bacon
•30 ml Vinegar
•2 ml Robertsons Salt
•Tomato sauce to taste
HERE'S HOW:
•Soak the beans overnight.
•Wash them then boil in fresh water with the bacon rashers for about 2 hours or until soft.
•While cooking, check that there is enough water to just cover the beans or drain a little if necessary.
•In a jug combine the remaining ingredients and add them to the beans, cooking for a further 10-15 minutes, stirring frequently.
•Remove the bacon before serving.
•May be served hot or cold, or can be bottled in sterilised jars.
PLUM JAM: [KATYS BARKING GRECKO]
INGREDIENTS:
2,5 kg Plums
500 g Sugar
1 stick of Cinnamon
WHAT TO DO:
Wash and deseed the plums.
Cover the plum halves with the sugar and add cinnamon stick.
Let it steep overnight.
Put the ingredients in a large pot the next day and let it cook.
Now place it in a drip pan or a shallow ovenproof dish.
Put the pan/dish in the oven and let it simmer for 1 1/2 to 2 hours.
Try to leave the oven door ajar for the first hour ( I always use the handle of a wooden cooking spoon ).
Stir occasionally.
By the time the jam has thickened, remove the cinammon stick and fill it into jars.
Store them in a cool dry place.
For me this is perfect for a wonderful sunday morning breakfast.