KOPERPENNIE WORTELSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, July 29, 2011 at 1:19pm
■1kg wortels
2 uie in ringe gesny
1 groenrissie ontpit en in ringe gesny
SO MAAK JY:
■Kook wortels halfgaar nie pap nie, spoel af onder koue water en laat heeltemal afkoel.
Pak dan in lae en eindig met wortels.
■Sous
82g 1 pakkie tamatiesop
250 ml water
200ml asyn
80ml worcestersous
125ml kookolie
250ml suiker
7 ml mosterdpoeier
sout en peper na smaak
5 ml aromat
■Kook bestandele van sous vir 2 min saam en gooi kokend oor die slaai.
Laat goed deurloop.
Maak toe en plaas in yskas vir minstens 2 dae voor gebruik.
BEETSLAAI MET JOGURT:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:18pm.
300-400 g rou jong beet
2 appels
250 ml dik jogurt
sap van 1 suurlemoen
45 ml mayoinnaise
10 ml stingeluie, gekap.
Skil die beet en rasper, asook die appels.
Meng jogurt, suurlemoensap en mayonnaise saam.
Meng appel en beet met jogurtmengsel en besprinkel met stingeluie.
BONE-EN-PEPPADEW-SLAAI:
250 ml wit inmaakbone, gekook
250 ml koring, gekook
1 ui, in blokkies gesny
125 ml broccoli, in klein stukkies gesny
½ komkommer, in blokkies gesny
2 rooi soetrissies, in blokkies gesny
2 selderystingels, in ringe gesny
6-8 ingemaakte peppadews, in repies gesny
125 ml heuning-en-mosterd-slaaisous
Meng al die bestanddele vir die slaai.
Voeg die slaaisous by.
Hou verkoel.
KFC COLE SLAW:
.by Kos vir kampeerders met idees vir kampering on Monday, August 15, 2011 at 12:23pm.
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar,and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 10−12.
KFC POTATO SALAD:
.by Kos vir kampeerders met idees vir kampering on Monday, August 15, 2011 at 12:33pm.
2 pounds potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash SALT
Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
In a medium bowl, combine remaining ingredients and whisk until smooth.
Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined.
Cover and chill for at least 4 hours.
Overnight is best.
NOODLE SALAD:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 24, 2011 at 3:04pm.
250 g noodles of your choice
1 large tomato
1 large onion
1 medium green pepper
2 tblspoon oil.
2 tblspoon white vinegar
2 tblspoon chutney
2 tblspoon tomato sauce
2 tblspoon sugar
7 ml medium curry powder
1 tsp salt
half a cup of mayonnaise
Boil the noodles until just done.
Drain and cover with cold water.
Peel tomato and onion and chop.
Halve and seed the green pepper and cut into shortish strips.
Braise all three in the oil until tender.
Mix vinegar, chutney, tomato sauce, sugar, curry powder and salt together.
Stir the curry mixture into the vegetable mixture and continue to cook slowly.
Drain the noodles very well.
Add the vegetable sauce and mix lightly.
Stir in the mayonnaise just before serving.
You can serve this hot or cold and it will feed around 14 people.
Adjust downwards for fewer portions.
BLOMKOOLSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 11:50am.
1 blomkool (in blommetjies gebreek)
250ml Cheddarkaas (in blokkies gesny)
24 gevulde olywe (in skyfies gesny)
1 bossie grasuie (fyn gekap)
6 groot radyse (in skyfies gesny)
SLAAISOUS:
100 ml suurroom
100ml mayonnaise
17g knoffelsousmengsel (2 x 34g pakkie)
1. Plaas die blomkool, kaas, olywe, grasuie en radyse in ‘n bak.
2. Meng die slaaisous bestanddele en gooi dit oor die slaai.
3. Verkoel die slaai totdat dit bedien word.
AVOKADOSLAAI MET SPEK EN NEUTE:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 11:54am.
1 pak gemengde slaaiblare
6 sprietuie, in ringe gesny met groen lowwe
8 repe swoerdlose streepspek
4 snye witbrood sonder korsies
1 groot, ryp avokado
125 ml pekanneute, grof gekap
125 ml Franse slaaisous
Breek die slaaiblare in kleiner stukkies en plaas in die slaaibak saam met die gesnyde sprietuie.
Sny die spek in 1 cm-stukkies en roerbraai in 'n bietjie olie tot bros.
Haal uit en dreineer op kombuis papier.
Sny die brood in blokkies (1 cm x 1 cm) en braai in die dieselfde pan as die spek tot goudbruin.
Voeg 'n bietjie ekstra olie by indien nodig.
Haal uit en dreineer.
Sny die avokado en rangskik op die slaaiblare.
Bedek met slaaisous.
Sprinkel neute, spek en bros broodblokkies oor slaai net voor opdiening.
NOEDELSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 12:00pm
1 pak (500g) skroef of skulpnoedels
1 soetrissie
1 ui
250 ml tamatiesous
125 ml asyn
125 ml sonneblomolie
200ml witsuiker
25ml matige kerriepoeier
paar druppels Tabascosous
Kook die noedels volgens die aanwysings op die pakkie tot gaar.
Laat dit goed dreineer.
Halveer, ontpit en sny die soetrissie fyn.
Skil en kap die ui fyn.
Meng die noedels, ui en soetrissie in'n slaaibak.Meng die tamatiesous, asyn, sonneblomolie, witsuiker, kerriepoeier, Tabascosous en peper.
Giet dit oor die noedelmengsel en meng dit liggies.
Verkoel voor opdiening.
Lewer 8 porsies.
PATAT-EN-PYNAPPELSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 12:04pm.
(Dit lewer 6 porsies)
sowat 1 kg klein patats
½x 440 g blik pynappelstukke, gedreineer, maar behou sap
125ml okkerneute, grofgekap
behou 60ml van die pynappelsap
½ groen soetrissie, ontpit en gekap
Slaaisous:
5 ml gerasperde suurlemoenskil
60 ml gedreineerde pynappelsap
30 ml olie
varsgemaalde swartpeper
Was en skrop die patats, maar moenie skil nie.
Sny die patats in 2 cm dik skywe en kook dit in soutwater tot sag, maar effens ferm, sowat 10-15 minute.
Dreineer en sny die patats in eetbare porsies.
Plaas die gaar patats, pynappelstukke, okkerneute en groen soetrissie in 'n glas slaaibak en meng liggies.
Meng al die bestanddele vir die slaaisous saam en giet oor die slaai.
Sit die slaai warm of koud voor.
Jy kan ook 'n klompie grondboontjies bo-oor strooi of in die slaai meng.
AARTAPPELSLAAI MET KAAS EN BILTONG:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 30, 2011 at 1:09pm.
Meng saam in ‘n bak:
600g gaar aartappelblokkies
1 klein gekapte ui
2 gekapte selderystingels (blare opsioneel)
1 rooi soetrissie gekap
1 groen soetrissie gekap
125g gekerfde biltong in klein blokkies gesny
125g kaas in klein blokkies gesny
OF
125 g fetakaas gekrummel
Die kaas kan met blokkies ferm avocado of met blokkies appels of pere vervang word. Die biltong kan met salami of ham vervang word.
Maak ‘n sous deur 1 bakkie (250g) maaskaas met 100 ml ligte mayonnaise of slaairoom vir 2 minute met ‘n handklitser te klits tot romerig.
Maak 5 ml mosterdpoeier aan in 10-15 ml suurlemoensap en voeg ‘n knippie rooipeper by.
Meng goed.
Voeg suurlemoensap by maaskaas-mengsel en klits weer tot goed gemeng.
Vou die kaassous in die aartappelmengsel in en skep in slaaibak wat met slaaiblare uitgevoer is.
Garneer met iets groen bv pietersielie of suurlemoenwiggies.
MARSHMALLOW SALAD:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 30, 2011 at 1:26pm.
1 tub Nutria Whip or Cool Whip
- 1 box Jell-o Powder (flavor of your choice)
- 2 cups Mini Marshmallows [marshmallows cut in smaller pièces]
- Can of Pineapple (drained)
- Can of Mandarin Oranges (Drained)
- ½ cup Coconut
Mix whip cream and Jell-o powder together (leave little behind for sprinkling on top).
Mix in mini marshmallows, pineapple (crushed works best), mandarins, and coconut.
Scoop into nice bowl.
Sprinkle remaining Jel-lo powder on top.
Put in fridge to set (2 hours in best).
PYNAPPEL EN MALVA SLAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 30, 2011 at 11:18pm.
Ek het die resep eendag êrens op die internet raak geloop. Ek het nooit gedink dit kan werk nie en hom dus nooit gemaak nie. Iemand praat toe nou die dag oor die resep wat so lekker is en toe maak ek hom. Dis soos hulle sê. Jy kan nie besluit of dit slaai of poeding is nie maar dis heerlik saam met braaivleis en dis so maklik om te maak.
Dreineer ‘n 440g Fyn Pynappel en gooi die sous in ‘n mengbak.
Sny 2 x 150g pakkies Malvalekkers in kwarte in die pynappelsous in.
Vryf elke stukke malvalekker met die sous om te voorkom dat die stukkies aan mekaar vas sit.
Voeg nou die Pynappel en 175ml Grenadella Joghurt by en meng goed.
Die gereg kan dae vooruit gemaak word en smaak op sy beste na twee of drie dae.
AARTAPPEL EN MURGPAMPOENTJIESLAAI:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 31, 2011 at 12:42pm.
5 aartappels
500g murgpampoentjies
2 lemoene
125ml mayonnaise
60ml melk
12.5ml pietersielie, fyngekap
Kook die aartappels 20 minute lank of tot sag.
Dreineer die aartappels, tap koue water oor en trek die skille af.
Sny die aartappels in skywe.
Sny die murgpampoentjies in dun skywe.
Rasper die skil van die lemoene liggies.
Voeg die lemoenskil by die mayonnaise.
Klop die melk by die mayonnaise.
Sny die lemoene in huisies en verwyder die membrane.
Meng die lemoenhuisies, aartappels en murgpampoentjies saam.
Gooi die mayonnaise oor die aartappelmengsel.
Meng liggies.
Bedek en plaas in die yskas vir ten minste 2 uur.
Skep in slaaibak, strooi pietersielie oor en bedien.
Lewer 6 persone.
GROENBOONTJIESLAAI:
.by Kos vir kampeerders met idees vir kampering on Monday, September 5, 2011 at 11:37a
2 – 3 blikkies gekerfte of gesnyde groenboontjies, dreineer vloeistof
1 rooi soetrissie, ontpit en in julienrepies gesny
100g fetakaas, in blokkies gesny
1 x 225g blikkie swartolywe, gedreineer
200ml Franse slaaisous met knoffel
Varsgemaalde swartpeper na smaak
Rangskik die groenboontjies in ‘n slaaibak.
Rangskik die soetrissie, olywe en fetakaas bo-op.
Giet die slaaisous oor.
Geur met swartpeper.
PEACH NOODLE SALAD:
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:46pm.
■250 gram dry pasta noodles or spirals
■1 tablespoon oil
■1 onion
■1 clove of garlic
■1 rib of celery
■1 capsicum (green pepper)
■1½ teaspoon mild curry powder (or 2 teaspoons if you like spicy food)
■1 x 410 gram tinned peaches in juice
■½ cup mayonnaise (or Miracle Whip or Best Foods Lite Mayonnaise)
■¼ cup sultanas
■¼ cup walnuts (slightly chopped)
■Salt and freshly grated pepper
1.Boil pasta until al dente (not too soft).
2.Rinse with cold water and drain well.
3.Fry onion, celery, capsicum and clove in oil until soft.
4.Add curry powder and cook for about 2 minutes.
5.Remove from heat.
6.Cut peaches in bite-sized bits and add with it's juice to the onion mixture.
7.Add mixture to pasta and stir through.
8.Add mayonnaise and flavour with salt and pepper.
9.Chill for at least an hour before serving.
MACARONISLAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 1:50pm.
Super vinnige Macaroni slaai saam jou braai.
Genoeg vir 4 persone.
1x500g Macaroni (gaar, natuurlik!)
1x Kop gekapte selery (optioneel)
3/4 Kop Gerasperde kool
2t Pietersielie
1 eetl Suurlemoen sap
1/2t Sout
1/4t Paprika
1x kop Mayonnaise
Meng alles saam, en val weg! – Geniet dit!
KRERRIEPIESANGSLAAI:
:.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 1:55pm.
6 piesangs
1 t kerrie
1 k mayonnaise
1 e konfyt
Sny piesangs in skyfies, meng sousbestanddele en gooi oor piesang.
RYSSLAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 2:00pm.
2 kop gekookte Amerikaanse langkorrerrys
Sout en peper
15ml olie
Lemoene
knoffelhuisie
250g gekookte tong
slaaikoppe
Plaas rys in `n groot bak.
Geur goed met sout en peper.
Plaas die olie in `n klein bakkie.
Skil die lemoene dik en sny die vleis in skywe; voeg by die olie.
Breek die knoffel en voeg by die lemoenmengsel.
Geur en meng goed.
Sny vleis in netjiese blokkies en voeg by rys.
Meng goed.
Sny een slaaikop in dun snippertjies.
Voeg by die rys saam met die lemoenmengsel en meng goed.
Rangskik oorblywende slaaiblare rondom rand van `n slaaibak en pak slaai in die middel.
Garneer met meer vars lemoenskywe indien verkies.
6 Porsies
SWEETCORN EN SPEKSLAAI:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 12:01pm
1 blikkie ‘sweet corn’
100g gaar spek
½ groen rissie (fyn gekerf)
kruie na smaak
Meng alles saam en sit voor.
Of voeg 'n blikkie ertjies by en omtrent 1½ eetlepel mayonaise met 'n titseltjie suiker, los dan die kruie en groenrissie uit.
SUURROOM AARTAPPELSLAAI:
by Kos vir kampeerders met idees vir kampering on Sunday, 25 September 2011 at 12:54
375ml suurroom
37.5ml asyn
10ml strooisuiker
3ml mosterdpoeier
10ml karwysaad
25ml stingeluie, gekap
sout en varsgemaalde swartpeper na smaak
6 aartappels, in die skil gekook
Meng al die bestanddele behalwe die aartappels goed saam.
Trek die aartappels af en sny in blokkies.
Gooi die suurrroomsous oor die aartappels en meng dit liggies.
Verkoel die slaai voor opdiening.
Lewer 4 porsies.
WARM AARTAPPELSLAAI:
by Kos vir kampeerders met idees vir kampering on Sunday, 25 September 2011 at 13:03
500g aartappels, gaar
60ml perskeblatjang
75ml mayonnaise
15ml asyn
sout en peper
Sny die aartappels in blokkies.
Meng die bestanddele liggies.
Bedien louwarm.
“SWEET & SPICY” NOEDELS:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 27 September 2011 at 10:02.
500 g noedels
1 greenpeper (blokkies)
1 blik gedreineerde appelkooshalwes in blokkies gesny
“Sweet & Spicy” sous van Knorr
Berei noedels volgens aanwysings op pak.
Meng greenpeper, appelkoos stukkies en sous by noedels.
Verkil totdat jy dit gaan gebruik.
SPINACH AND BACON SALAD:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 16:58.
1/3 packet baby spinach (Woolies)
6 - 8 pieces streaky bacon
1 or 2 slices of bread
1/2 clove of garlic
2 TSP olive oil
1 TSP lemon juice
1 TSP grated parmesan
1 tsp mustard (I used my sweet mustard)
Seasoning
Cut the bread into cubes (I used some left over french bread) drizzle with a little olive oil and brown in the oven @ 180 for about 10 minutes, don't take your eyes of them.
Cut the bacon into pieces and fry until crisp, remove with a slotted spoon & drain on paper towel.
Add to the still warm bacon fat, the grated garlic, olive oil, lemon juice, parmesan, mustard and seasoning to taste, whisk together.
Arrange the spinach, croutons and bacon on a platter, drizzle with the dressing and serve immediately.
Serves 4
ROOI NOEDELSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, 07 October 2011 at 14:44
Maak 'n dag voor die tyd.
(Baie lekker)
500 g noedels
1 Soetrissie (blokkies)
1 Ui (fyngekap)
250 ml Tamatiesous
125 ml Asyn
125 ml Olie
200 ml Suiker
25 ml Kerrie
Tabasco sous (Opsioneel)
Kook noedels tot sag.
Meng al die ander bestanddele en meng met die noedels.
Hou in 'n bak wat dig sluit sodat dit nou en dan omgekeer kan word of roer nou en dan deur sodat die sous en noedels goed kan meng.
ERTJIESLAAI:
1 blik ertjies
250 g gebraaide bacon
2 uie fyn gekap en gebraai
6 gekookte eiers in ringe gesny
1 pak Bacon Kips fyngemaak
Mayonaise om mee aan te klam
Meng alles behalwe die Bacon Kips liggies saam.
Meng die Bacon Kips by net voor opdiening.
KRAKERIGE KAASSLAAI:
½ Blaarslaaikop grof gebreek
½ Brood se kroutons
6 Agurkies in ringetjies gesny
Cheddar kaas ook in blokkies gesny (hoeveelheid volgens jou smaak)
Klein blikkie pynappelstukkies (gedreineer)
1. Meng alle bestanddele en gooi in 'n mooi glasslaaibak.
Bestanddele vir sous:
Blikkie kondensmelk
2 el Asyn
1 el Kookolie
Sout en swartpeper na smaak
(Meng alles saam net voor bediening en gooi oor slaai.)
KOOL EN DADELSLAAI:
½ kool, gewas en in dun repe gesny
200 g Tussers kaas, in blokkies gesny
½ pakkie dadels, gekap
¼ koppie grondbone
gekapte pietersielie
Sous:
125ml mayonnaise
50ml kondensmelk
25ml asyn
25ml olie
Metode:
Meng kool, kaas dadels en grondbone saam. Meng die sousbestanddele saam. Giet oor slaai en meng goed. Besprinkel met pietersielie. Sit in yskas tot bediening.
LEKKER KOOLSLAAI:
1 Groterige kool (so 4 k waneeer opgesny)
1 k Griekse Jogurt
½ k Mayonnaise
1 T Suiker
Sap van 1 suurlemon
Gerasperde skil van 2 suurlemoene
Sprinkel opgekapte dille of pietersielie
Plaas jou opgekapte kool in ‘n groot bak. Meng die mayonnaise, Griekse jogurt en suiker saam en voeg by die kool. Rasper die suurlemoen skil saam met die konkoksie in die bak en pers die sap van een suurlemoen bo-oor. Meng ‘n bietjie deur en proe. As hy nog nie daai klap-in-die-kiewe aan hom het nie, rasper nog ‘n bietjie suurlemoen skil by en dalk nog ‘n klein bietjie van die suurlemoen sap. Die dille of pietersielie kan na smaak bygevoeg word, maar is nie ‘n vereiste nie.
GRIEKSE BONESLAAI:
1 blikkie botterbone, gestoom totdat dit begin oopbars
1 handvol vars pietersielieblare, fyn gekap
1 handvol sprietuie, dun gesny
½ rooi soetrissie, in dun repies gesny
3 groot knoffeltone, fyn gekap
handvol swart olywe, ontpit
baie Westfalia Avokado-olie
sap van 1 groot suurlemoen
sout en peper volgens smaak
Meng alles saam.
BEET, ASPERSIE EN LEMOENSLAAI:
[gebruik hoeveelhede volgens smaak)
langsteel broccoli
dun vars aspersies
beet, geskil en reeds gaar
babamielies
platertjies
rooi ui, in dun skywe gesny
vars lemoenskywe
geroosterde kasjoneute
Slaaisous:
Vars lemoensap
dun repies lemoenskil
Westfalia Avokado-olie
gemmerstroop
witwyn
sout en peper
Metode:
Braai die broccoli en aspersies in ‘n mengsel van Westfalia Avokado-olie en botter en hou eenkant. Braai dan die mielies, platertjies en beet ook tot bruin en sit saam met die broccoli en aspersies op ‘n bord. Voeg die res van die bestanddele by en bedruip met die slaaisous. Bedien met vleis, vis of hoender tydens ‘n braai.
WARM STAMPKORINGSLAAI: [huisgenoot wenresepte]
4 – 6 persone
750 ml gekookte koring
1 grt ui, gekap
1 soetrissie, gekap
125g gesnipperde spek
25 ml olie
300g sampioene in skywe gesny
Sout en peper na smaak
Braai ui, soetrissie en spek in olie tot sag.
Voeg die sampioene by en braai tot gaar.
Voeg koring by en meng goed.
Geur na smaak, roer goed deur en bedien warm.
KONDENSMELKSLAAISOUS:
1 eiergeel
397g blik kondensmelk
5ml mosterdpoeier
2 ml sout
1ml witpeper
50ml asyn
45ml olie
Klits al die bestanddele goed saam.
Laat 15 minute lank staan totdat dit verdik.
Giet in gesteriliseerde droë bottles, verseël dit.
Bewaar in yskas.
Hierdie slaaisous kan tot 30 dae in yskas bewaar word.
Heerlik saam met aartappel-, kool- , piesang- en pastaslaaie.
LEMOENSLAAI: [huisgenoot wenresepte]
SLAAISOUS:
100ml natuurlike joghurt
100ml mayonnaise
1ml gerasperde lemoenskil
2,5ml heuning
Sout en peper na smaak
2 groot lemoene, geskil en in blokkies gesny
Halwe groenappel in blokkies gesny
1 selderystingel in ringe gesny
30ml gekapte pekanneute
‘n paar slaaiblare
Meng al die sousbestanddele saam en geur na smaak met sout en peper.
Meng lemoen-, appelblokkies, seldery en pekanneute met die sous.
Plaas slaaiblare op ‘n opdienbak en skep die slaai daarin.
Verkil en bedien wanneer benodig.
4 persone
PIESANG EN UIESLAAI: [huisgenoot wensresepte]
6 persone [ dis ‘n moet by braaivleis]
25ml margarien
6 middelslaguie, in ringe gesny
10ml sterk kerriepoeier
5 ml borrie
Knippie sout
12,5ml koekmeel
5ml mosterdpoeier
125ml asyn
37,5ml bruinsuiker
50ml fyn appelkooskonfyt
50ml water
8 piesangs, nie te oorryp nie
‘n paar slaaiblare
Smelt margarien en sorteer uie in pan tot sag.
Voeg die kerrie en borrie by en braai nog ‘n minuut.
Meng die res van die bestanddele, behalwe piesangs en voeg by uiemengsel.
[voeg ekstra water by indien nodig]
Laat afkoel.
Sny die piesangs in skyfies en voeg by uiemengsel.
Rangskik slaaiblare op opdien bak en skep die slaai daarop.
SPANSPEKSLAAI:
1 spanspek, in blokkies gesny
450 g tamaties, geskil, die pitte verwyder en in kwarte gesny
1 komkommer, in blokkies gesny
1 eetlepel pietersielie, gekap
1 teelepel grasuie, gekap
1 teelepel kruisement, gekap
knippie sout
Meng die vrugte en groente, gooi Franse slaaisous oor, bedek die bak en plaas in die yskas vir 3 ure.
Meng die kruie en sout by net voor opdiening.
Wenk:
Bedien in sopkoppies of klein, diep bakkies met 'n soplepel. Die slaai maak baie sap.
Dit kan saam met 'n Franse brood bedien word.
(resep is genoeg vir 4 persone.
PANZANELLA: [Italiaanse broodslaai]
1 ciabattabrood
8 tamaties, in blokkies gesny
2 knoffelhuisies, fyn opgesny
½ komkommer, in blokkies gesny
1 rooi ui, in dun ringe gesny
20 ml kappertjiesaad
sout en varsgemaalde swartpeper
90 ml olyfolie
15 ml rooiwynasyn
2 rooi soetrissies
10 swart olywe, ontpit
250 ml vars basiliekruid
Sny die brood in skywe en rooster in oond tot goudbruin.
Sny dit in blokkies.
Voeg die tamaties, knoffel, komkommer, ui en kappertjiesaad by.
Geur met sout en peper.
Meng die asyn en olie en giet oor die slaai.
Meng en laat staan vir ten minste 1 uur voor gebruik.
Rooster die soetrissies tot swart.
Trek die skille af, sny in blokkies en voeg by die slaai.
Die olywe en kruie kom laaste by.
GEVULDE PERSKES:
As die weer so lekker is, kan ek nie aan iets warm dink wat nog gebak ook moet word nie - so hierdie is so ´n vinnige slaai (as jy dit so wil noem), wat lekker is saam met braaivleis of sommer net koue vleis!
1 blik halwe perskes
halwe koppie mayonnaise
halwe koppie fyn gerasperde kaas
Meng kaas en mayonnaise en skep in perske halwes in. Jy kan bietjie paprika bo-op strooi vir versiering. Sit so paar skywe avo tussen in - dan lyk dit omtrent aantreklik
CHRUNCY CABBAGE SALAD:
• Thinly sliced cabbage
• 1 packet 2 Minute Noodles
1/2 cup slivered almonds
• 1/3 cup sesame seeds
1/3 cup sunflower seeds
• 3 spring onions, chopped
• Dressing:
• 1/2 cup stock or flavour sachet from noodles
• 1/4 cup oil
• 1/4 cup sugar
• 1 Tbs vinegar
• 1 Tbs soy sauce
Break up the noodles and toast in the oven together with the almonds and seeds, keep an eye on them, and give them a stir so they brown evenly.
Mix dressing ingredients together.
Once the noodles, almonds and seeds are cool add to the cabbage and spring onions.
Pour over the dressing just before serving.
MARINATED GREEN BEAN SALAD RECIPE:
1 lb. fresh green beans
1 (2 oz.) jar sliced pimento, drained [ek gebruik peppedews]
1 med. tomato, chopped
1/2 cup. chopped green pepper
1/2 cup. reduced calorie Italian salad dressing
1/4 cup chopped fresh parsley
1/4 tsp. freshly ground pepper
Remove strings from green beans; wash thoroughly. Cut each bean lengthwise into 4 strips. Place in a steaming rack over boiling water. Cover and steam 5 minutes or until crisp-tender. Cool completely. Combine beans, pimento, tomato and green pepper in a shallow container. Combine salad dressing, parsley and pepper; stir well. Pour over bean mixture. Cover and refrigerate overnight. Yield: 6 servings (43 calories per serving).
GREEN BEAN SALAD WITH WALNUT SAUCE RECIPE:
1 cooked potato, cut in chunks
2 cups green beans, cut in 1-inch pieces, steamed
2 tbsp. virgin olive oil
3 tbsp. vinegar
1/2 tsp. salt
1/2 cup chopped walnuts
1 clove garlic, peeled
Dash cayenne pepper
1 tsp. ground coriander
3-4 tbsp. cold water
1/2 med. onion, cut in 1/2-inch pieces
Marinate potato and green beans in mixture of oil, 2 tablespoons vinegar and salt for 1/2 hour in refrigerator. Place walnuts, garlic, cayenne, coriander and 1 tablespoon vinegar in blender. Blend to paste adding water until smooth. Use rubber spatula to force mixture down sides. Drain vegetables and stir in walnut sauce and onion. Chill for an hour before serving.
CREAMY POTATO & GREEN BEAN SALAD RECIPE:
1/2 cup. mayonnaise
1/3 cup milk
1 tbsp. prepared mustard
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
3 cup diced cooked potatoes (2 lg.)
2 cup. cooked, fresh or drained canned cut green beans (8 oz.)
1 cup. sliced celery
1/2 cup. thinly sliced green onions
Romaine lettuce (optional)
For garnish: Roasted red pepper or pimento strips and/or pitted ripe black olives.
In large bowl beat mayonnaise, milk, mustard, salt and pepper with a whisk or fork until blended. Add potatoes, green beans, celery and onions; fold gently until well coated with dressing. Cover and refrigerate at least 2 hours. Leave in bowl or line a serving platter with romaine lettuce and spoon salad in center. Garnish.
SALLY'S POTATO SALAD RECIPE:
6 cooked russet potatoes, peels on, chopped
2 hard boiled eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 cup cooked green beans
1/4 chopped onion
1/2 cup. chopped celery
1/2 cup each whole ripe and green olives
Toss all ingredients together.
Blend with dressing.
DRESSING:
1/4 cup mayonnaise
2 tbsp. Dijon mustard
1/4 cup. tarragon-flavored vinegar or
rice wine vinegar
1 tbsp. dill weed
Salt to taste
1/4 cup minced fresh parsley
Mix together.
AARTAPPELSLAAIPASTEI:
1.4kg aartappels
250ml slaaisous of mayonnaise
10ml asyn
500ml gekapte seldery
75ml gerasperde uie
75ml gekapte pietersielie
10ml sout
5ml peper
5ml Fondor of Aromat
slaaisous
klein tamaties en kruisement
Was aartappels goed af en kook tot sag. Dreineer, skil af en sny in dun skyfies of blokkies. Voeg die res van die bestanddele by en meng goed. Skep in ‘n tertbak en druk goed vas. Bou die kante op soos pasteideeg. Verkoel vir 3 ure in yskas. Vul binnekant met slaaisous en versier met klein tamaties en kruisement. Sny in wigvormige stukke en sit voor.
HEERLIKE LENSIE EN HAMSLAAI:
4 porsies
SLAAI:
1 kop oorskied ham in dun skyfies gesny
½ pk klein tamatietjies
¼ kop gekapte pietersielie
4 radyse, in fyn skyfies gesny
1 pk [500g] gaar lensies
SLAAISOUS:
¼ kop olie
¼ kop soet rissiesous
2 E gekapte mentblare
Gerasperde skil en sap van ½ suurlemoen
Meng die slaaibestanddele goed.
Meng die slaaisous goed.
Meng die twee saam en verkil tot benodig.
BROODSLAAI:
4 eiers
1½ koppie suiker
1 koppie Witasyns
1½ eetlepel aangemaakte mosterd
Knippie sout
Metode:
Meng bestanddele en klits goed. Kook vir ± 5 minute terwyl aanoudend geroer word. Braai broodblokkies in diep warm olie tot bruin. Dreineer en laat afkoel. Sny blokkies kaas en meng met brood. Gooi warm sous oor brood- en klaasblokkies. Bedien dadelik.
BROODSLAAI: (Die maklike een)
sny brood in dik snye en dan in blokkies
sny kaas van jou keuse in blokkies
gebraaide spekvleis in stukkies gekap
gelyke hoeveelhede kondensmelk & mayonnaise
olie vir diepbraai
gebraaide sampioenstukkies psioneel)
Metode:
Diepbraai broodblokkies in olie tot bruin. Dreineer en laat afkoel. Voeg die res van die bestanddele by die mayonnaise mengsel ‘n halfuur voor opdiening.
BILTONGSLAAI:
Slaaisous:
60 ml balsem-asyn
125 ml olyfolie
1 knoffelhuisie, gekneus
5 ml suiker of na smaak
5 ml Dijon-mosterd
1 stingel sprietui, fyngekap
sout en varsgemaalde swartpeper
Biltong Slaai:
250 g klam, baie dun gekerfde biltong
375ml gerasperde cheddarkaas
'n verskeidenheid blaarslaai om die slaai op te rangskik
3 agurkies, gekap
2 hardgekookte eiers, in skyfies gesny
2 ryp avokado’s, in blokkies,
besprinkel met suurlemoensap
Metode:
Plaas al die bestanddele vir die slaaisous in 'n skroefdekselbottel en skud goed. Hou in die yskas tot benodig. Plaas die biltong en kaas in 'n bak en voeg genoeg van die slaaisous by om dit goed klam te maak. Bedek en marineer ten minste 'n uur (of selfs tot 'n dag lank) in die yskas. Rangskik die blaarslaai op 'n mooi groot plat slaaibord en pak die slaaibestanddele bo-op. Besprinkel liggies met van die slaaisous. Skep die gemarineerde biltongmengsel bo-op en sit die oorblywende slaaisous apart in 'n klein bekertjie voor. BEDIEN DADELIK
POTATO SALAD WITH AVOCADO: [unknown]
I am sure that I am not unique when I say that when I think of salads, potato salad normally jumps to mind. I love potato salad but in all honesty I am a bit tired of the run-of-the-mill potato with mayonnaise. This recipe I have used often and it is a nice alternative to the mayonnaise version.
Ingredients
6 medium potatoes (washed)
4 tablespoons French Salad Dressing (you can easily make this for yourself but I was lazy, I used store-bought)
juice and grated rind from ½ lemon
1 small ripe avocado
pinch salt
freshly ground black pepper (to taste)
1 clove garlic (bruised and finely chopped)
1 teaspoon sugar (optional)
3 tablespoons fresh cream (can be substituted with milk)
2 tablespoons chopped spring onions
3 teaspoons chopped fresh parsley
Method
Cover the potatoes with just enough water, bring to boil, then reduce heat and slowly simmer until potatoes just become soft. Drain the potatoes and pour cold water over them (this makes removing the potato peels so much easier should you want to remove them). Cut the potatoes in blocks and mix lightly with the French Salad Dressing (this should be done while the potatoes are still warm).
Halve the avocado and spoon the meat of the avocado out. Mix the avocado, lemon juice, lemon rind, salt, pepper, garlic. sugar and cream or milk until smooth. A food processor is quicker here but a fork does the job just as well. If the sauce is a bit too thick you can add extra cream or milk. Add the spring onion and parsley to this mixture.
Lightly mix the sauce into the potato and serve cold. This recipe is sufficient for 4 portions.
SOETSUURSLAAI: [alles oor slaai]
1 Blik botterbone
1 Blik pynappelstukke (410g)
50 ml stroop of bruinsuiker
50 ml asyn
25 ml mielieblom aangemaak met bietjie water
Plaas bone en pynappel saam met hulle vloeistof in kastrol.
Voeg stroop of bruinsuiker, asyn en mielieblom by.
Verhit en verkoel in yskas.
KOUE HEEL MIELIESLAAI:
Jong vars heel Geelmielies (1 of 2 per persoon)
1 Bottel Franse Slaaisous
Kook Mielies vir 15 min (afhangende van grootte )
Sny Mieliestronke in 4 - 5 cm stukke
Sit in marineerbak saam met slaaisous en draai af en toe om.
Geniet saam met braaivleis.
KERRIE PERSKES: [heerlik saam met braaivleis of enige vleis geregte]
440 g Perskes
500 ml Bruin Asyn
12,5 ml Borrie
8 Klein Uitjies
12,5 ml Kerrie Poeier
10 ml Mielieblom
250 ml Suiker
Metode:
Versnipper Perskes.
Kook asyn, kerriepoeier, borrie en uise saam.
Voeg suiker en mielieblom by om sous te verdik.
Voeg perskes by en kook goed.
Bedien warm of koud op.
Wenk:
Uie kan in ringe gesny word.
Los slaai in yskas vir 'n dag sodat geure behoorlik kan meng.
DUITSE BEETSLAAI:
1 kop gaar vleisblokkies of worsies
1 rou appelblokkies
5 e mayonnaise
2 hardgekookte eiers gesny
1 kop gaar beetblokkies
3 e asyn
10 e suur of vars room
½ t baie fyn gekapte uie of cocktail uitjies
Meng alles, laat staan vir `n paar uur en bedien.
GRONDBOONTJIESLAAI: [ HEERLIK SAAM MET BRAAIVLEIS]
120g Cheddarkaas
1 pynappel
4 selderystingels
30g geroosterde grondboontjies
1 koppie vars room
sap van 1 suurlemoen
speserye
suiker
Metode:
•Maak die seldery skoon en sny op. Sny kaas en pynappel in stukkies. Meng alles en voeg grondboontjies en suiker by.
•Gooi room oor slaai en vou in. Meng suurlemoensap by om room te verdik.
•Geur na smaak.
•Vrugtejoghurt kan pleks van room gebruik word.
GESTOLDE AVOKADO SLAAI: [AVOKODOPEER RESEPTE]
1 groot avokado, fyngedruk
1 pakkie suurlemoenjellie
375ml kookwater
1 klein gerasperde ui
25ml mayonnaise
Maak suurlemoenjellie aan met die kookwater. Voeg avokado, ui en mayonnaise by. Meng goed en laat stol.
TAMATIE EN MOSSEL SLAAI: [onbekend]
Hierdie is my gunsteling slaai. Dit is goed genoeg vir `n konings-onthaal. Die resep is vir 3(drie) persone.
Bestanddele:
• 1 (85gram) blikkie gerookte mossels, gedreineer
• Vars
• 3 middelslag Tamaties
• 75 ml (1/3 koppie) Maaskaas
• 30 ml (2 eetlepels) seldery, in klein blokkies gesny.
• 15 - 30 ml (1 - 2 eetlepels) gras ui, gekap
• 15 ml (1 eetlepel) Mayonnaise
• Sout en peper na smaak
• 30 ml (2 eetlepels) Pietersielie, gekap. Hou bietjie oor vir garnering.
Metode:
Dreineer Mossels deeglik en sprinkel liggies met suurlemoen sap. Laat vir `n rukkie dreineer.
•Sny die tamaties se een punt af en hou vir garnering. Skep die binnekant uit en plaas dop op `n papier handoekie om te dreineer.
•Meng Mossels, maaskaas,seldery,ui,mayonnaise, sout en peper en pietersielie.
•Skep mengsel in tamatie doppe en plaas elk op `n kleinbordjie.
•Garneer met tamatie, pietersielie en afgesnyde punte.
RANCH DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
BIELIE VAN 'N BILTONGSLAAI:
1 Kropslaai, blare gewas en met die hand geskeur in repies
2 Selderystingels, opgekap in skywe
4 Opgesnyde tamaties
250g Bloukaas (2 pakkies)
1 Koppie heel pekanneute (sonder die doppe)
4 tot 6 Bakhande klam beesbiltong – in repies gesny)
SO MAAK JY;
Plaas die blaarslaai, tamatie, seldery en pekanneute in ’n bak. Krummel die bloukaas daaroor en meng dit goed. Maak slaaisous, bedruip oor slaai en meng weer. Bedek die slaai met jou biltong sodat jou mede-eters nie deur al die groen afgeskrik word nie.
BLAAUWKRANZ-AARTAPPELSLAAI:
6 medium aartappels, gaar, in skywe gesny
3 gekookte eiers, 2 in skywe en 1 gekap
4 grasuie, gekap
sout en suurlemoenpeper
170ml bloukaas, fyn gekrummel
50 ml mayonnaise
175 ml natuurlike jogurt
15 ml vars, gekapte pietersielie
1 grasui, grof gekap vir garnering
1. Rangskik die aartappels, eierskywe en gekapte grasuie in lae in 'n slaaibak.
2. Geur elke aartappel en eierlaag met 'n bietjie sout en peper.
3. Meng die kaas, jogurt, mayonnaise en pietersielie saam en giet oor die slaai.
4.. Garneer met gekapte, hard gekookte eier en grasuie.
Wenk:
Berei die slaaisous vooraf en verkoel vir 2-3 ure sodat die geure kan ontwikkel.
BROS AARTAPPELSKILSLAAI:
8 aartappels se skille
15ml olie
200g gekapte spekvleis
blaarslaai
100ml gekapte haselneute
60g fetakaas, in blokkies gesny
3 rooi, ongeskilde appels, in blokkies
Skrop aartappels onder koue, lopende water. Druk droog. Skil aartappels in eweredige repe en braai in verhitte olie tot goudbruin en bros. Braai spekvleis tot bruin en bros en dreineer. Voer ‘n slaaibak uit met slaaiblare. Meng neute, kaas, appel, spekvleis en aartappelskille liggies. Plaas in slaaibak en verkoel. Lewer 4 porsies.
BRUINRYS-EN-HEELPITMIELIESLAAI:
500ml gaar bruinrys
1 Engelse komkommer (in blokkies)
410g (1 blik) heel mieliepitte (gedreineer)
1 rooi of groen soetrissie (ontpit & gekap)
1 bossie stingeluie (gekap)
GROENSLAAISOUS:
150ml gewone jogurt
1 huisie knoffel (fyn gemaak)
sout en peper na smaak
3ml aangemaakte mosterd
25ml gerasperde ui
50ml gekapte pietersielie
25ml vars suurlemoensap
25 ml agurkies (fyngekap)
Meng bestanddele vir slaai en plaas in opdienbord. Plaas bestanddele vir slaaisous in ‘n voedsel verwerker en verwerk tot glad. Giet slaaisous oor slaai net voor bediening. Meng goed om egalig te bedek, en bedien. Lewer 6 porsies.
ANDERSE PIESANGSLAAI:
Hierdie is 'n slaai wat jy in minute kan voorberei en as bygereg tot 'n braai of kerriegereg kan bedien.
5 ryp, maar ferm piesangs
5 droë appelkose, gesnipper
125 ml grenadellajogurt
37,5 ml kondensmelk
Sny die piesangs in skyfies in 'n slaaibak. Voeg die gesnipperde appelkose by. Meng die jogurt en kondensmelk en voeg by die vrugte. Meng liggies met 'n vurk.
Variasie:
Voeg ook avokadoblokkies by die piesangslaai.
ANDERSE WORTELSLAAI:
450g geelwortels (geskil en grof gerasper)
groot lemoen (geskil &in skyfies)
75g radyse (gewas en in skyfies gesny)
60ml gekapte pietersielie
SLAAISOUS:
90ml olie
30ml suurlemoensap
60ml lemoensap
5ml heuning
2,5ml sout
Meng alle sous bestanddele goed saam. Meng alle slaai bestanddele liggies saam, en giet slaaisous bo-oor. Verkoel in yskas voor opdiening.
TJOU-TJOU-SLAAI:
6 piesangs
1 blik vrugte kelkie (fruit cocktail) (410g)
1 blik kondensmelk (397g)
1 bottel Koo Picalilly (390g of 400g)
knippie sout
Sit jou piesangs met skille aan in ´n bak. Gooi kookwater bo oor en laat lê so vir ´n minuut of 2. Die skille van die piesangs word swart. Haal uit kookwater, skil jou piesangs en sny in skyfies. Gooi piesang skyfies, fruit cocktail, kondensmelk, sout en picalilly in ´n bak en meng goed deur.
Bedien koud.
APPEL EN OKKERNEUTSLAAI:
4 porsies
4 rooiappels
Sap van 1 suurlemoen
120ml mayonnaise
15ml dijonmosterd
4 seldersystingels, in groterige stukke gesny
100g heel okkerneute
60g “watercress” [bronkors] geskeur
Sny appels in wiggies en gooi suurlemoensap oor.
Meng mayonnaise en mosterd.
Meng al die bestanddele goed deur.
Verkil en geniet saam met brood, vleis of pasta.
CUCUMBER AND SOUR CREAM SALAD:
1 package lime Jelly(3 oz.)
3/4 cup. hot water
1 cup grated cucumbers
1/4 cup. lemon juice
1 T. grated onion
1 cup. sour cream
1 heaping T. mayonnaise
Melt lime Jelly in hot water and cool. Add lemon juice and grated onion. Combine sour cream (stirred until fluffy) and mayonnaise. Stir into Jelly mixture. Mix all well and pour into mold. Be sure and scrap out the seeds from the cucumbers.
GESTOLDE WORTELSLAAI:
1 medium blik 'crushed' pynappelstukke
4 koppies gerasperde wortels
1 pakkie pynappeljellie
3 teelepels gelatine (aangemaak met 2 eetlepels lou water)
halwe teelepel sout
kwart koppie suiker
2 teelepels suurlemoensap
1 blik Nestle Room
Voorbereiding:
1. Gooi sap van pynappelstukke af, 1 koppie. Voeg 2 koppies water by 1
koppie pynappelsap en laat kook.
2. Haal af van stoof en laat afkoel. Voeg jellie, suurlemoensap, sout,
gelatine en suiker by.
3. Laat afkoel tot dikte van wit van 'n eier. Rasper 4 koppies wortels by.
4. Voeg fyn pynappelstukkies by afgekoelde jelliemengsel.5. Voeg geklopte room by. Gooi in vorm en laat stol.
GESTOLDE WORTELSLAAI: (Baie lekker)
3 x Koppies fyn gerasperde wortels
'n knippie sout
125ml suiker
125ml vars room
1 x blik 410gr fyn pynappel moes
1 x pakkie lemoen of pynappel Jellie
Metode;
Sif pynappelmoes, hou sap eenkant
Meng wortels/sout/ suiker en pynappelmoes saam in 'n mengbak, verseël en sit eenkant,
Vul pynappelsap met water tot 250ml en giet in kastrol en kook/ gooi jellie poeier in terwyl dit voordurend geroer word totdat al die jellie gesmelt het, haal af van stoof en laat dik word maar nie gestol nie, roer by mengsel en klits apart die room totdat dit dik is. Meng room saam met die mengsel en plaas in yskas tot heeltemal gestol.
GESTOLDE KLAPPERSLAAI: (Stephanie Strydom)
Blik (410 g) Fyn Pynappels
2 Pakkies pynappel jellie
1 Blik verkoelde ingedampte melk
Rooipeper
Pietersielie na smaak
Water
250 g Roomkaas
375 ml Klapper
Aromat
Metode
Dreineer pynappel en behou vloeistof. Vul pynappel vloeistof aan tot 375 ml met water. Plaas pynappel water in kastrol en kook vir 5 minute. Voeg jelliepoeier by en roer tot opgelos. Laat afkoel. Meng pynappel en roomkaas in die jellie. Klits ingedampte melk styf. Voeg nou die jellie mengsel drupsgewys by die melk en klits aanhoudend. Voeg res van die bestanddele by en meng goed. Gooi in vorm. Plaas in yskas tot gestol. Ontvorm en garneer soos verkies.
GESTOLDE AARTAPPELSLAAI:
600ml tamatiesop
15g gelatien (25 ml) - geweek in
50ml koue water
5g sout (5 ml)
500mg peper (1 ml)
12,5ml druiweasyn
5g bruinsuiker (5 ml)
400g gaar aartappelblokkies (500 ml)
fyngekerfde slaaiblare
pietersielie
Metode:
Verhit die tamatiesop tot kookpunt en voeg die gelatien by. Roer die sout, peper, asyn en suikr by totdat opgelos.
Skep die helfte van die gelatienmengsel in `n klam vorm en plaas in `n koelkas totdat dit begin stol.
Skep die aartappelblokkies hierop en giet die res van die gelatienmengsel oor. Laat in die koelkas totdat dit gestol het en keer uit op n bord gevoer met fyngekerfde blaarslaai.
Garneer met pietersielie, 600ml tamatiesap of - moes,berei van vars tamaties, kan gebruik word ipv die tamatiesop.
GESTOLDE BEETSLAAI:
3 bete
80g braamjelliepoeier
25ml asyn sout en peper na smaak
slaaiblare en mayonnaise vir garnering
Kook die beet 2-3 uur lank totdat dit sag is. Dreineer dit, maar behou 375ml van die water waarin die beet gekook is. Los die jelliepoeier in die warm beetwater op en hou dit eenkant. Voeg die asyn, sout en peper by en verkoel dit totdat dit begin stol. Vryf intussen die beetskille af en rasper die beet. Roer die beet by die jellie wanneer dit begin stol en gooi die mengsel in 'n nat vorm. Verkoel dit totdat dit gestol het. Ontvorm dit op slaaiblare en garneer dit mayonnaise.
AVOKADO SLAAI:
1 groot avokado, fyngedruk
1 pakkie suurlemoenjellie
375ml kookwater
1 klein gerasperde ui
25ml mayonnaise
Maak suurlemoenjellie aan met die kookwater. Voeg avokado, ui en mayonnaise by.Meng goed en laat stol.
KOMKOMMER MOUSSE:
125 g roomkaas
175 ml jogurt
½ Engelse komkommer
15 ml suurlemoensap
15 ml gelatien
125 ml hoenderaftreksel
sout
witpeper
Sous:
250 ml jogurt
30 ml mayonnaise
sout
witpeper
30 ml varsgekapte dille
Klop die kaas en jogurt saam tot dit glad is.
Rasper die komkommer en voeg saam met die suurlemoensap by die kaasmengsel.
Sprinkel die gelatien oor die aftreksel en roer tot dit opgelos is. Gooi by die komkommermengsel en roer goed.
Proe vir sout en peper.
Gooi in jou vorm/s en plaas in die yskas tot dit gestol is.
Vir die sous meng bloot al die bestanddele goed saam.
Vir opdiening gooi jy die sous in 'n bordjie en plaas dan die gestolde mousse daarin. Garneer met komkommer.
Gebruik dit as 'n bykos of bedien dit as 'n vingerete saam met beskuitjies of roosterbrood.
GESTOLDE MAASKAASSLAAI:
*1 x 80g-pakkie groenpruimjelliepoeier;
250ml kookwater;
1 x 440g-blik fyn pynappel (1 blik);
30ml asyn;
125ml joghurt;
100g korrelrige maaskaas (100ml);
50ml pietersielie, fyn gekap;
knippie rooipeper.
Los die jelliepoeier in die kookwater op.
Dreineer die pynappel en behou die stroop.
Voeg genoeg water by die pyn appelstroop om 200ml te maak.
Voeg die pynappel stroop by die jellie.
Verkoel die jellie totdat dit begin stol.
Voeg die pynappel en die res van die bestanddele by.
Meng alles goed saam.
Gooi die mengsel in 'n vorm wat liggies met olie besmeer is.
Verkoel dit tot dit gestol het en keer dit uit op 'n bord.
GESTOLDE ASPERSIE- SLAAI:
(6 porsies)
*1 x 80g-pakkie suurlemoenjellie;
200ml kookwater;
125ml koue water;
12,5ml suurlemoensap;
25ml mayonnaise of suurroom;
75g laevet-maaskaas (75ml);
sout en swartpeper na smaak;
75ml joghurt;
250ml aspersies, fyn gekap;
125ml gaar ertjies;
125ml appel, gekap;
pietersielie en suurlemoenskyfies vir garnering.
*Los die jelliepoeier in die kookwater op.
Laat afkoel.
Voeg die koue water, suurlemoensap, mayonnaise of suurroom, maaskaas, sout en peper en joghurt by.
Meng goed.
Verkoel die mengsel totdat dit begin stol.
Voeg die aspersies, ertjies, en appel by die jelliemengsel en meng goed.
Spoel 'n vorm met koue water uit.
Gooi die mengsel in die nat vorm en verkoel dit totdat dit gestol het.
Keer dit uit op 'n bord en garneer dit met pietersielie en suurlemoenskyfies.
BEVRORE PYNAPPELSLAAI:
(4 -6 porsies)
*220g ingemaakte fyn pynappel ('n halwe x 440g-blik);
2 eiers, geklop;
100g suiker (125ml);
50ml suurlemoensap;
50ml water;
knippie sout;
500ml ongeskilde appel, gerasper;
50g neute, gekap (125ml);
250ml room, styf geklop.
*Verhit die pynappel, eiers, suiker, water, suurlemoensap en sout oor lae hitte totdat dit begin verdik.
Laat afkoel.
Roer die appel en neute by.
Vou die geklopte room in.
Gooi die mengsel in 'n vorm.
Bevries dit totdat dit styf is.
Laat staan dit tien minute lank by kamertemperatuur en sny dit in blokkies.
Bevries dit weer.
Wenk:
Die slaai hou weke lank goed in die vrieskas.
GESTOLDE HOENDERSLAAI SUPREME:
500 ml gaar gekapte County Fair Hoenderborsies
375 ml tamatiesop
20 ml gelatien
125 ml gekapte komkommer
125 ml warm water
125 ml ingedampte melk
60 ml mayonnaise
sout en peper
blaarsaai klein kersie-tamaties
gestopte olywe en pietersielie klein gekleurde piekeluitjies skyfies suurlemoen
Metode:
Meng die melk en sop deeglik.
Los gelatien in die warm water op en voeg dit by die sopmengsel.
Voeg die oorblywende bestanddele by.
Gooi in mooi vorm en verkoel tot gestol.
Opdiening:
Rangskik skoon kropslaaiblare op 'n plat ronde bord.
Keer nou gestolde slaai uit vorm en plaas versigtig bo-op slaaiblare in die middel van die bord.
Garneer nou volgens keuse met bestanddele om dit 'n mooi aantreklike voorkom te gee.
Dien op in skywe met brood en kaas-poffertjies.
Perskeroom met brandewyn kan as nagereg voorgesit word.
KOMKOMMER SLAAIVORM:
Dis maklik en vinnig om te maak en behoort by almal byval te vind.
1 groot Engelse komkommer
1 pakkie (80 g) suurlemoenjellie
250 ml kookwater
15 ml gerasperde ui
125 ml gekapte dille komkommertjies
125 ml gekapte rooi of geel ontpitte soetrissie
250 ml appelkoos-jogurt
Rasper die komkommer met skil en hou eenkant. Los die jellie op in die kookwater en laat effe afkoel.
Berei 'n ringvorm deur dit met kleefwerende sproei te spuit.
Meng al die bestanddele en giet in ringvorm. Plaas in yskas tot gestol.
Ontvorm op opdienbord en garneer na smaak.
GESTOLDE HASELNEUT- EN MARSCAPONE-GROENTEVORM
(Berei reeds vorige aand voor)
100g McCain Carrots Julienne
100g McCain Broccoli Cuts
150ml seldery, dun en diagonaal gesnipper
10g (1 koevertjie) gelatien
180ml verhitte groente- of hoenderaftreksel
45ml koue water
250g Marscaponekaas
1–3 huisies knoffel, gesnipper
100g haselneute, gerooster en velletjies afgevryf
4 heel sprietuie, dik gesny
125ml basiliekruidblare
geurmiddels: kruiesout en gemaalde swartpeper na smaak
Berei McCain groentes voor volgens aanwysings op verpakking en plaas in mengbak. Sny groter groentes kleiner sodat dit eenvormig is. Blansjeer seldery, voeg by groentes en sit opsy. Laat gelatien in koue water spons en voeg dit dan by warm aftreksel. Roer tot opgelos en sit opsy. Verwerk res van bestanddele (hou ‘n paar neute uit vir garnering) tot syglad. Voeg mengsel by groentes, giet gelatienmengsel in en meng goed. Voer ‘n klein broodpannetjie (of ander geskikte houer) uit met kleefplastiek, spuit met olyfoliesproei en plaas mengsel daarin. Laat 4 uur in yskas staan of tot dit ferm is. Dop uit op ‘n bord, verwyder plastiek en garneer. Bedien as voorgereg met Melba roosterbrood of met ‘n kraakvars slaai en volgraanbroodjies as ‘n ligte maal.
GESTOLDE TUNAGEREG:
Hierdie reseppie is dood maklik om voor te berei.
Maak dit sommer drie dae voor die tyd, en hou in yskas tot benodig.
3 Blikkies Tuna (in water)
1 Groterige ui. Baie fyn gekap.
3 Gekookte eiers, fyn gekap.
4 Klein agurkies, fyn gekap.
1 Koppie Mayonaise.
1 Koppie kookwater,
1 Pakkie suurlemoenjellie.
1 Teelepel gelatien.
Varsgemaalde Swart peper.
Metode.
Dreineer die tunavis.
Los Jellie en ekstra gelatien in kookwater op.
Meng al die bestanddele, maar vou mayonaise laaste in.
Maak vorms of houers eers nat voor mengsel ingegiet word.
Stol in klein kelkies of een groot ring.
Genoeg vir plus/minus 25 kelkies
Bedien op vars slaaiblaar met pietersielie en klein tamaties vir garnering.
7 LAAGSLAAI: (Nickey)
1 Kropslaai Gebreek
Fyn gerasperde rou uie na smaak
Spek gebraai en in blokkies gesny (Addisioneel)
Omtrent 6 hardgekookte eiers, gesny
Gerasperde wortels
500 g Gevriesde Petite Pois Ertjies
Miracle Whip (Verkieslik) of enige Mayonaise na smaak
Gerasperde Kaas
Metode
Pak al die bestanddele in dieselfde volgorde in 'n bak, moet dit nie meng nie.
Skep die Miracle Whip oor sodat dit die slaai bedek soos 'n room.
Strooi gerasperde kaas oor.
Slaai moet verkieslik in die oggend gemaak word vir die aand, maar as dit al die vorige dag gemaak word dan is die slaai op sy lekkerste.
Wenk
Hierdie wenk kom van Yvonne af en dit is hoe sy die slaai maak. Sy pak die slaaiblare in die bak, dan gooi sy die uie oor en gooi vir versiering ook pietersielie oor. Dan volg die wortels, ertjies, Miracle Whip en die kaas. Die weergawe van die slaai moet ook die vorige dag gemaak word.
HOENDER PASTASLAAI: (Sarie)
1 Heel hoender
Sprite
pasta van jou keuse
hoenderspeserye
blatjang
sout/peper na smaak
knoffel (ops)
mosterd
uie
Wit sampioene
Kook hoender in sprite tot sag, ontbeen en sny in stukkies, moenie sous weggooi nie.
Sny sampioene in skyfies. Soteer uie en sampioene in bietjie olie.
Plaas hoenderstukkies terug in kastrol, voeg al die ander bestanddele behalwe pasta by, voeg nog Sprite by indien nodig.
Bring tot kookpunt en prut tot sappig.
Kook pasta soos normaalweg, dreineer, voeg hoender mengsel by en meng goed.
Bedien met 'n mengelslaai.
CRABSTICKS SLAAI:
1 x pakkie ‘Crabsticks’
1 x groen pepper
1 x rooi pepper
1 x geel pepper
1 medium tot groot ui
Mayonnaise
Ontvries die ‘crabsticks’, sny in ringetjies, sny al die pepers fyn nadat
dit ontpit is, sny die ui fyn en meng alles saam met die mayonnaise.
HEEEEERLIK!
MAKLIKE UITJIESLAAI:
500-750g skoongemaakte uitjies
100ml kondensmelk
5ml mosterdpoeier
100ml tamatiesous
100ml witasyn
Kook die uitjies in soutwater tot sag en dreineer. Laat koud word. Meng kondensmelk en mosterdpoeier. Klop tamatiesous en asyn by en meng goed. Plaas uitjies in ‘n slaai bak en gooi die sous bo-oor.
Lewer 4-6 porsies
VINNIGE APPELSLAAI:
Omdat hierdie ‘n kampkos resep is, word bestandele en hoeveelhede per kop sommer so met die oog geskat.
BestanddeleGerasperde Appel (geskil of ongeskil)
Grondboontjies en Rosyne
Romerige Mayonaise
Metode:
Meng alles bymekaar en skep op slaaiblare.
RYSVORM MET HAM EN PERSKE:
(Berei reeds vorige aand voor)
500g McCain Combo's Spanish Stir Fry
125ml voorbereide hoenderaftreksel
20g (2 koervertjies) gelatien
65ml kookwater
6 heel sprietuie, dun gesny
180g ham, in blokkies gesny
250ml geblikte perskes, in blokkies gesny
90ml gekapte pietersielie
125ml lae-olie mayonnaise
125ml suurroom
geurmiddels: knoffel- en kruiesout en gemaalde swartpeper
Plaas McCain roerbraai in 'n kastrol en voeg aftreksel by. Roer goed, bring tot kookpunt, verminder hitte en laat prut tot gaar, ongeveer 10 minute. Spons gelatien in 'n bietjie koue water en roer in kookwater tot opgelos. Meng roerbraai deeglik met gelatienoplossing en res van bestanddele. Giet mengsel in 'n geskikte vorm wat met kleefplastiek uitgevoer en dan met kleefvrye sproei bespuit is. Plaas minstens 4 uur in yskas om te stol. Keer net voor bediening uit, garneer en bedien.
SEEKOSSLAAI: [ONBEKEND]
250g visfilet(kabeljou, tongvis ens.)/haddock en hake
5ml kruie
15ml olie
3 sprietuitjies (gekap)
300g vars spinasie
4 selderystingels (in repies)
150g garnale (gaar gekook of geroerbraai)
50g geroosterde sonneblomsaad
SOUS:
45ml mayonnaise
15ml jogurt
15ml fyn dille
10ml suurlemoensap
sout en peper
Vryf visfilette met kruie en braai in warm olie tot goudbruin. Laat afkoel. Meng spinasie, sprietuitjies, seldery en garnale in slaaibak. Voeg visfilette by slaai. Strooi sonneblom saad oor die slaai.
BEREI DIE SOUS:
Meng mayonnaise, jogurt, dille, suurlemoensap, sout en peper en giet oor die slaai.
Druiwekorrels gehalveer en hierby ingemeng is net so lekker.
Dis heerlik op sy eie of as voorgereg.
LEMOEN-EN-UIESLAAI: [ONBEKEND]
3 lemoene
2 uie
2.5ml sout
1ml swartpeper, vars gemaal
1ml selderysout
25ml olie
12.5ml asyn
12.5ml gekapte pietersielie
Skil die lemoene af sodat al die membrane verwyder is. Sny dit in skywe. Skil die uie en sny dit in dun skywe. Gooi kookwater op die ui, laat staan vir 1 minuut lank en dreineer. Meng die ui en die lemoen. Sprinkel sout, swartpeper en selderysout oor. Meng die asyn en olie goed. Gooi die slaaisous oor die slaai en meng liggies. Strooi die pietersielie oor.
HOENDERSLAAI MET MANGO EN GEMMER MAYONNAISE:
6 hoenderborsie filette
250ml wit wyn
250ml hoenderaftreksel
2ml swart peperkorrels
3 lourierblare
bossie gemengde kruie
2 selderystingels, gekap
45ml pietersielie, gekap
3 groot mango's, geskil en gesny.
Gemmer mayonnaise:
200ml mayonnaise
200ml suurroom
1 suurlemoenskil, gerasper
30ml suurlemoensap;
10ml heuning
1 stukkie gemmerwortel, geskil en gerasper
sout en peper na smaak.
Meng alle mayonnaise bestanddele saam, geur en verkoel.
Kook hoender liggies gaar in wyn en hoenderaftreksel, asook met kruie, peperkorrels en lourier blare. Sodra gaar, sny in stukkies. Meng gaar hoender met seldery, pietersielie en mango skyfies. Meng met gemmer mayonnaise.
BROCCOLLI SLAAI:
Broccolli
Spek
Feta kaas
Mayonnaise
Ui
Suiker
•Die aand voor ek die slaai maak, was ek die broccolli en sit dit dan in 'n ziplock sakkie, die volgende dag is die broccolli kraakvars en stewig.
•Rasper ui en gooi suiker in die gerasperde ui (so 1 eetlepel suiker per ui). Laat vir minstens 'n halfuur staan.
•Roer mayonnaise by die ui en suiker mengsel.
•Braai spek tot gaar en hou eenkant om af te koel.
•Breek broccolli in eetbare blommetjies, probeer die stingeltjies hou - dis die voedsaamste van die hele lot!
•Sny fetakaas (of enige kaas indien jy nie van feta hou nie) in blokkies.
•Meng alles saam en geniet.
BUTTERNUT SLAAI:
1 rou butter nut gerasper
Blikkie perskes of ingelegde mango fyn opgesny
meng met mekaar en laat oornag in die yskas (toegemaak)
Net voor opdiening voeg jy een pakkie aangemaakte pynappel of perske jellie by en meng goed (die jellie moet nie gestol wees nie so waterig is reg, jy hoef ook nie alles te gebruik nie net soveel as wat jy wil). en dis hoe maklik dit is.
WARM KAAS EN AARTAPPELSLAAI:
4 groot aartappels
120g Zoetvlei kaas, in blokkies gesny
2 repe spekvleis, gebraai & gekap
125ml Franse slaaisous
gekapte grasuie
Kook aartappels in kookwater tot sag.
Trek skil af en sny in blokkies.
Plaas in opdienbak.
Voeg kaasblokkies by en meng.
Sprinkel spekvleis oor.
Verhit slaaisous maar moenie kook nie.
Giet oor slaai, sprinkel grasuie oor en dien dadelik op.
FRANSISCA SE KERRIE-RYSSLAAI:
2 groot tamaties gekap
1 blik ertjies
1 blik ingelegde perskes, gesnipper
2 koppies gaar rys
1 koppie mayonnaise
15 ml kerriepoeier
1 gekapte ui
½ bottel chutney
• Meng tamaties, ertjies, perskes en rys.
... • Meng die mayonnaise en kerriepoeier.
• Voeg die chutney by.
• Meng saam met die rysmengsel en dien op.
POOLSE BRAAISLAAI: [ONBEKEND]
6 eiers (hard gekook en opgekap)
1 blik pitmielies
1 koppie gerasperde kaas
1 groot opgekapte ui
1 blik baked beans (opsioneel)
titseltjie mosterd
mayonnaise
• Meng alles saam.
BRAAIVLEIS BAKED BEANS.: (Rina Fourie)
1 x 410g Kook Baked Beans in tamatiesous
25ml bruinsuiker
2ml droë mosterd
65ml tamatiesous
4 repe spekvleis fyn gesnipper
50ml gepkapte ui
50ml worcestersous
Stel oond op 180°C. Meng alles saam en gooi in oondvaste bak met deksel en bak vir 20 min. Verwyder deksel en bak verder vir 20 min. Kan ‘n dag voor die tyd gemaak word. Bedien warm of koud.
BLITSVINNIGE BRAAI SLAAI: [ONBEKEND]
1 Blik Pitmielies gedreineer;
Blik Crushed Pineapple gedreineer;
1 Koppie Mayonnaise;
halwe blik kondensmelk.
Meng al die bestanddele saam en verkoel. Voila !!!
(Indien te droog, voeg ewe hoeveelhede Mayo en kondensmelk by.)
JOGHURT SLAAI: (Ma San vanuit Niekerkshoop in die Karoo)
250ml (1 koppie) room
250ml (1 koppie) appelkoosjoghurt
1 klein blikkie pynappelstukke
500ml gaar kwepers
125 ml (½ koppie) okkerneute fyngekap
6 piesangs
Meng die room en joghurt.
Voeg res van bestandele by.
Sny net voor opdiening die piesings is.
PERI-PERI PASTASLAAI:
1pk 500g Pasta [Gnocchi]
1k Tamatiesous
1k Suiker
1k Olie
1k Druiwe Asyn
2 van 250ml bottels Knorr Peri-peri Sous
4 Groot uie [fyn gekap]
6 Groen/Rooi Rissies [gekap]
Kook pasta vinnig in diep water met sout en 1E Olie, dreineer en spoel af.
Smelt bestandele saam oor medium hitte.
Roer Uie en Rissies saam en roer goed deur.Voeg Pasta by en roer liggies deur.
Laat staan oornag.
Bedien warm of koud.
[Hou lank in die yskas]
AUBERGINE AND BROCCOLI SALAD WITH CUMIN AND HONEY:
HIERDIE IS REGTIG BAIE YUMMY!!
Recipe from: Caro de Waal -
Preparation time: 15 min
Cooking time: 20 min
Ingredients:
• 10 baby aubergines
• 1/2 broccoli
• Roll of goats cheese
• 1 plum
• 1 thumb ginger
• 2 fat garlic cloves
• 2 Tbs honey
• 2 tsp cumin
• Vegetable oil
• Extra Virgin olive oil
• Seasoning
Method:
Preheat oven to 220° C [of in 'n pan of op die rooster]
Slice the aubergine about 1/2 cm thick.
In a large bowl, mix the cumin, honey, salt and pepper and about 2 T vegetable oil together.
Toss the aubergine slices into the mixture and make sure they are all coated.
Lay them out on a baking tray and place in the oven for about 10-15 minutes or until just starting to brown.
Cut the broccoli florets into flat trees (the same thickness as the aubergine).
Great the garlic and peel and grate the ginger on the small (not smallest) eye of the grater.
Toss the broccoli in a pan with a little vegetable oil and the ginger and garlic, season well until just done.
Skin and dice the plum into small blocks.
Lay the aubergines and the broccoli onto a platter and crumble over the goats cheese.
Garnish with the diced plum.
KERRIE KOMKOMMERSLAAI:
½ kop olyfolie
1/3 kop heuning
2 t kerriepoeier
1 t sout
knypie cayenne peper
Sap van een suurlemoen
½ bossie cilantro gekap
½ rooi ui fyngekap
1 bossie/sakkie spinasie
2 komkommers, in skyfies gesny
½ kop cashewneute gekap
Meng die eerste 6 bestanddele baie goed.
Voeg die res by en meng.
Verkoel tot benodig.
KERRIE WORTELSLAAI:
4 persone as bykos
3 middelslag wortels, plus 1 kop, gerasper
1/4 kop vars mint, gekap
Sap van 2 clementines en 1½ suurlemoen
1 t kerriepoeier
1/4 t swartpeper
½ t sout
Meng alles goed saam.
Verkoel en bedien.
HOENDERLEWER SLAAI:
6 spring uie fyn gekap
2 tamaties in kwarte
so 7 cm komkommer fyn gekap
125g spek bros gebraai
100g hoender lewers gekap en skoon gemaak
vars gemaalde swart peper
2 snye brood
slaai sous
1 t franse mosterd
3 Eetlepels
suurlemoensap
1 E lemoensap
1 e wyn asyn
sout en swart peper
Braai uie droog in pan en meng met tamatie en komkommer.
Braai lewer met swartpeper in pan. Rooster brood en sny in klein blokkies Berei slaaisous en meng alles liggies saam en gooi slaaisous oor en geniet dadelik.
KRAP EN GARNAAL SLAAI:
1 groot advokadopeer
1/2 ui
1 koppie Miracle whip
1 pakkie voorafgekookte garnale
1 pakkie crab sticks
Kook die garnale en dreineer.
Week die crab sticks in kookwater vir 'n paar minute - dit maak dat hulle nie so taai is nie.
Druk avo fyn en meng met mayonnaise en gerasperde ui.
Geur met sout, peper, suurlemoen en 'n druppeltjie of twee Tobasco.
Haal die plastiek af van die crab sticks en sny elkeen in so 3 stukkies en pak in slaaibak saam met die garnale.
Gooi die avo-mengsel bo-oor en garneer met 'n skyf suurlemoen en pietersielie.
Hierdie seekosslaai is 'n wenner, dit kan selfs as 'n voorgereg gebruik word.
AVOKADO SLAAI MET BACON EN NEUTE: [BRAAIDAG Melinda v Rooyen]
6 sprietuie, in ringe gesny met groen lowwe
1 pak gemengde slaaiblare
8 repe swoerdlose bacon
4 snye witbrood sonder korsies
1 groot, ryp avokado
125 ml pekanneute, grof gekap
125 ml Franse slaaisous
Breek die slaaiblare in kleiner stukkies en plaas in die slaaibak saam met die gesnyde sprietuie.
Sny die spek in 1 cm-stukkies en roerbraai in 'n bietjie olie tot bros. Haal uit en dreineer op kombuis papier. Sny die brood in blokkies (1cm x 1cm) en braai in dieselfde pan as die spek tot goudbruin. Voeg 'n bietjie ekstra olie by indien nodig. Haal uit en dreineer. Sny die avokado en rangskik op die slaaiblare. Bedek met slaaisous. Sprinkel neute, spek en bros broodblokkies oor slaai net voor opdiening.
BILTONGSLAAI MET SUURLEMOENVINKELSOUS SLAAI: [BRAAIDAG Marí Delport]
500ml dun skyfies klam beesbiltong
100ml Franse slaaisous
12 jong spinasie of slaaiblare
125ml boontjiespruite
1 rooi soetrissie, ontpit, in dun repe gesny
125 gewone of knoffelcroutons
2 hardgekookte eiers, in kwarte gesny
SLAAISOUS
150ml mayonnaise
150ml suurroom
5ml gekapte, vars vinkelblare
1 ui, gerasper
5ml droë of 15ml gekapte, vars pietersielie
15ml suurlemoensap
1ml aangemaakte mosterd sout en varsgemaalde swartpeper
Marineer biltong 4-6 uur in Franse slaaisous.
Meng die blare en spruite liggies saam.
Dreineer die biltong en voeg saam met die soetrissie en eierkwarte by die blaarmengsel.
Meng liggies.
Voeg croutons by en giet slaaisous oor net voor opdiening of sit die slaaisous apart voor.
Bedien met vars, growwe broodrolletjies.
DUITSE BEETSLAAI:
1 k gaar vleisblokkies of worsies
1 rou appelblokkies
5 e mayonnaise
2 hardgekookte eiers gesny
1 k gaar beetblokkies
3 e asyn
10 e suur of vars room
½ t baie fyn gekapte uie of cocktail uitjies
Meng alles, laat staan vir `n paar uur en bedien.
AARTAPPELSLAAI MET GROENERTJIE MAYONNAISE:
1kg ekstra klein aartappels
125ml natuurlike jogurt
250ml vars jong ertjies of bevrore ertjies, gestoom
125ml mayonnaise
2 huisies knoffel, fyngemaak
30ml gekapte vars grasuie
30ml gekapte vars kruisement
sout en swartpeper na smaak
Kook die aartappels in hul skilletjies in soutwater tot net sag. Dreineer en laat afkoel totdat die skilletjies met die hand afgetrek kan word. Verpulp die ertjies saam met die jogurt, mayonnaise en ui. Voeg die kruie by. Skep die groenertjie mayonnaise oor die aartappels terwyl hulle nog warm is en laat afkoel.
SEEKOSSLAAI MET BABA-AARTAPPELTJIES EN UIE:
Skoongemaakte, gaar seekos soos 4 kreefsterte, kalamari-ringe, mossels en krapstokkies
8 aartappeltjies
1 geel- en 1 groensoetrissie, ontpit en
in blokkies van 2 - 3 cm gesny
slaaiblare
45 ml forelkaviaar (opsioneel)
vinkel vir garnering
Romerige uiesous
1 rooi ui, fyngekap
250 ml rooi wyn
20 ml rooiwynasyn
15 ml Dijon-mosterd
100 ml olyfolie
50 ml room
sout en vars gemaalde swartpeper na smaak
Kook aartappeltjies in skil vir 15 tot 20 minute tot sag en dreineer.
Braai die soetrissies baie liggies in 'n riffelpan of op 'n rooster.
Maak nou die sous: Plaas die gekapte ui in 'n kastrol en be-dek met die rooi wyn. Prut sonder 'n deksel tot die vloeistof só verminder het dat dit soos 'n stroop lyk. Laat afkoel en voeg die asyn by.
Voeg die mosterd en olyfolie geleidelik in 'n dun straaltjie by en klop die res van die bestanddele in.
Om op te dien: Trek skille van aartappeltjies af, verdeel en rangskik hulle op vier borde met die slaaiblare in die middel.
Verdeel die seekos in eetbare happies op elke bord met soetrissie-blokkies tussen-in. Garneer met kaviaar en vinkel.
Skep sous oor.
CELERY AND PRUNE SALAD: [SAFARI RECIPES] [YUM!]
This is an ideal light lunch when served with health loaf.
3 celery stalks, sliced
100 g SAFARI pitted prunes, stewed and chopped (175 ml)
250 g chunky cottage cheese (250 ml)
25 ml mayonnaise
onion salt or grated onion to taste
4 lettuce leaves
paprika
Metode
Mix celery, prunes, cottage cheese, mayonnaise and onion salt or grated onion.
Serve on lettuce leaves and sprinkle with paprika.
*SAFARI apricots, pitted dates or raisins and nuts can be added to the above.
DROëVRUGTE- EN PASTASLAAI: [SAFARI RESEPTE]
‘n Ou bekende lekkerny wat jy nou self kan maak.
‘n Kleurvolle slaai met ‘n besondere geur.
220 g noedels (500 ml)
sout en peper
60 g SAFARI perskes, fyn gesny (100 ml)
60 g SAFARI pruimedante, fyn gesny (100 ml)
60 g SAFARI gebleikte sultanas (100 ml)
60 g SAFARI pitlose rosyne (100 ml)
25 ml SAFARI heuning
2,5 ml fyn gemmer
100 ml water
100 ml gekapte neute
100 ml Franse slaaisous
Method
Kook noedels in soutwater, dreineer.
Kook vrugte, heuning en gemmer in water oor lae hitte totdat alle water verdamp het.
Meng vrugtemengsel met noedels en neute en voeg slaaisous by.
4-6 porsies
SULTANA SNOEK SALAD: [BAIE LEKKER!!!!]
A delicious meal when served with whole-wheat bread
10 ml SAFARI lemon juice
260 g smoked snoek, flaked
75 g SAFARI sultanas or raisins (125 ml)
4 hard-boiled eggs, sliced
250 ml cooked peas
1 onion, finely chopped
250 ml mayonnaise
5 ml curry powder
salt and pepper to taste
lettuce
Metode
Mix all, except last ingredients
Serve on lettuce.
SPINACH AND APPLE SALAD: [DELICIOUS]
2 cups. each spinach and mixed lettuce, torn into bite-size pieces
4 scallions, chopped, including green tops
4 cooked chicken breast halves, cooked & cubed
1/2 cup. orange cheddar cheese
2 lg.red apples, chopped
1/2 cup. Mozzarella cheese cubes
1/3 cup. raisin
1/3 cup. golden raisins
2 tbsp. butter
1/3 cup. blanched almonds
1/4 cup. sesame seeds
5 strips bacon, cooked crisp & chopped
Dressing, recipe follows
Melt butter in small saucepan. Add almonds and sesame seeds and saute until golden brown. Cool.
In a large glass salad bowl, combine greens and scallions. Layer in order listed chicken, cheese, apples and raisins. Add cooled almonds, sesame seeds and bacon. Drizzle dressing to taste over top.
DRESSING
1/2 cup. white vinegar
1/2 cup. olive oil
1/4 tsp. dry mustard
1/4 tsp. lemon pepper
1/2 tsp. salt or to taste
1 tsp. tarragon
1 tsp. sugar
1 clove garlic, pressed
Whisk together all ingredients.
Toss salad with dressing.
SPINASIESLAAI MET SPEK EN AVO:
Baba-spinasieblare is heerlik rou, aangesien dit nie so skerp smaak as gewone spinasie het nie. Ek eet gewoonlik omtrent al die slaaisous-bedekte blare in die kombuis op voor die ete nog naastenby begin het.
100 g spekblokkies
25 ml olyfolie
5 ml heelkorrelmosterd
15 ml rys- of witwynasyn
15 ml heuning
1 pakkie baba-spinasieblare
1 avokadopeer, in skywe gesny (opsioneel) en met suurlemoensap gesmeer
Braai die spek in 10 ml olie tot bruin en bros. Hou eenkant.
In dieselfde pan, meng die mosterd, asyn en heuning en 15 ml olyfolie. Kook vir 1 minuut. Voeg die spek by en meng deur. Laat 'n paar minute staan om af te koel.
Plaas die spinasieblare in 'n slaaibak of bord. Rangskik die avokadoskywe op die blare. Gooi die spek en slaaisous oor en meng deeglik sodat al die blare bedek is.
PIET PIT SLAAI: (Turksvyslaai) [RSG]
Bestanddele
10 - 12 turksvye, geskil en in blokkies gesny
3 eetlepels blatjang
100ml room
knypie sout
250ml Bulgaarse joghurt
2ml witpeper
Metode
Meng alles saam en bedien met braaivleis.
KOOLSLAAI: [MY EIE RESEP]
Klein rooi en groen kooltjies, gekerf
1 Wortel gerasper
1 grt appel in dun repies gesny
1 klein ui in dun ringetjies gesny
3 Radyse in dun ringetjies gesny
Sout en peper na smaak
Klam aan met gewone yoghurt en heuning.
WENK:
Jy kan hierby ook ‘n bietjie dennepitte gooi vir ‘n lekker crunch.
[Moet net nie dit te klam aanmaak nie, want kool ens. trek baie water en dan is dit ‘n hele pappery wat nie lekker is nie.]
KOUE KAAS-MACARONI SLAAI: [kookkuns]
2 koppies gerasperde Cheddas-kaas
3 koppies gaar macaroni
Knypie cayenne-peper en sout
`n paar gekapte salot-uie
3 eetlepels Franse slaaisous
Slaaiblare
Meng die kaas, macaroni, speserye, uie en Franse slaaisous.
Skep op vars slaaiblare.
SLAAISTOKKIES:
Dis slaaistokkie-speeltyd! Kry klein stokkies of tandestokkies gereed en ryg na hartelus verskillende kombinasies in.
Hier is my gunstelinge:
Peppadew, feta en kersietamaties:
Ryg 'n kersietamatie op die stokkie in, volg dit met 'n blokkie fetakaas wat in 'n peppadew gesit is.
Griekse slaai:
Ryg 'n verskeidenheid van blaarslaai, kersietamaties, ontpitte olywe, groen soetrissie, komkommer en fetakaas op die stokkies in.
Wortel, lemoen en pynappel:
Sny pynappel in blokkies. Sny die lemoen se skil af, sny in wiggies en dan in die helfte. Skil die wortel en sny in ringetjies. Jy kan altyd vormpies uit die wortel druk, as jy sou wou! Ryg dan alles op 'n stokkie in.
Probeer asseblief jou eie, interessante nuutskeppings! Druiwe en waatlemoen is ook maklik om in te ryg. Die enigste groente en vrugte waarvan jy moet wegbly is die wat swart word nadat dit gesny is, soos appels en piesangs.
AARTAPPELSLAAI MET GROENERTJIE MAYONNAISE:
1kg ekstra klein aartappels
125ml natuurlike jogurt
250ml vars jong ertjies of bevrore ertjies, gestoom
125ml mayonnaise
2 huisies knoffel, fyngemaak
30ml gekapte vars grasuie
30ml gekapte vars kruisement
sout en swartpeper na smaak
Kook die aartappels in hul skilletjies in soutwater tot net sag. Dreineer en laat afkoel totdat die skilletjies met die hand afgetrek kan word. Verpulp die ertjies saam met die jogurt, mayonnaise en ui. Voeg die kruie by. Skep die groenertjie mayonnaise oor die aartappels terwyl hulle nog warm is en laat afkoel.
PIESANG SAMBAL:
Menige hoofgereg moes al in die skadu staan van hierdie piesang sambal.
Jy sny die piesangs in skywe, doop dit in suurlemoensap en braai dit dan liggies in botter.
Dit is altyd ’n wenner. Heerlik saam met enige kerriegereg ook.
SPINASIESLAAI MET SPEK EN AVO: [HEERLIK!]
Baba-spinasieblare is heerlik rou, aangesien dit nie so skerp smaak as gewone spinasie het nie. Ek eet gewoonlik omtrent al die slaaisous-bedekte blare in die kombuis op voor die ete nog naastenby begin het.
100 g spekblokkies
25 ml olyfolie
5 ml heelkorrelmosterd
15 ml rys- of witwynasyn
15 ml heuning
1 pakkie baba-spinasieblare
1 pakkie gekoopte kaas croutons
1 avokadopeer, in skywe gesny (opsioneel) en met suurlemoensap gesmeer
Braai die spek in 10 ml olie tot bruin en bros. Hou eenkant.
In dieselfde pan, meng die mosterd, asyn en heuning en 15 ml olyfolie. Kook vir 1 minuut. Voeg die spek by en meng deur. Laat 'n paar minute staan om af te koel.
Plaas die spinasieblare in 'n slaaibak of bord. Rangskik die avokadoskywe op die blare. Gooi die spek en slaaisous oor en meng deeglik sodat al die blare bedek is en heel laaste die pakkie croutons.
BEETDOPPIESLAAI:
Slaaiblare
Mayonnaise
gekookte bete [klein of middelslag]
asyn
1 blikkie gemengde groente
Skil gekookte bete.
Maak 'n holte in elke beet met 'n lepel.
Laat in asyn staan tot gebruik moet word.
Meng die groente met die mayonnaise.
Maak die holtes vol met die gemengde groente.
Rangskik op 'n bord met slaaiblare en bedien.
LEKKER PEERSLAAI:
1 blik pere
mayonnaise
picallilliesous
soet groenrissie
1 tamatie
1 ui
Snipper die pere.
Meng met mayonnaise en picallilliesous tot klam, nie loperig nie.
Versier met die soetrissie, tamatiewiggies en uieringe.
SOUTVLEISSLAAI: [LIGTE MAALTYD]
1 x 12 onse blikkie soutvleis
1 kop gekookte ertjies
2 hardgekookte eiers in dun skyfies gesny
1 ui fyn gekap
1 kop gaar rys
½ kop agurkies in dun skyfies of blokkies gesny
mayonnaise
2 tamaties in dun skyfies gesny
Paar stukke blaarslaai [vir opdien]
Sny soutvleis in klein blokkies.
Meng al die bestanddele met die mayonnaise,
Versier met pietersielie, blaarslaai, gesnyde tamatie en eiers.[opsioneel]
GLIPPERTJIESLAAI: [Rina Fourie]
** Onthou noedels kook gou pap **
1 pak rysnoedels - kook noedels vir ± 20 min. gooi deur sif.
1 x 410g blik perskeskywe – snipper in klein stukkies – hou sous eenkant
100g Cheddarkaas – in klein stukkies gesny = OPSIONEEL
1 ui fyn gekap
1 soetrissie (rooi or geel) ontpit en fyn gekap
150g gebleikte sultanas
125ml mayonnaise
25ml matige kerriepoeier
Voeg alles liggies saam en verkoel.
JOGHURT SLAAI: [ma San vanuit Niekerkshoop in die Karoo]
250ml (1 koppie) room
250ml (1 koppie) appelkoosjoghurt
1 klein blikkie pynappelstukke
500ml gaar kwepers [in bottel/blik]
125 ml (½ koppie) okkerneute fyngekap
6 piesangs
Meng die room en joghurt. Voeg res van bestandele by. Sny net voor opdiening die piesings in.
BILTONG AARTAPPELSLAAI: [Gerbrecht vd Vyver]
6-8 groot aartappels gekook en gesny
2 uie fyn gekap
gekerfde biltong (nie fyn nie) in stukkies
3 eiers gekook
1 groen peper
Meng bogenoemde saam
Sous:
Halwe blik kondensmelk
1 teelepel mosterdpoeier
4 Eetlepels Mayonnaise
Sout en Peper na smaak
bietjie melk
Meng alles saam en gooi oor die aartappels, laat rukkie in yskas voor jy dit bedien.
Dit is heerlik as hy eers gestaan het.
BROOD EN WORSSLAAI: [Deur Bernice van der Merwe]
Genoeg vir 4 mense
1 groot Franse brood
olyfolie vir vlakbraai
300 g boerewors
250 g ryp tamaties, in kwarte gesny
1 klein rooi ui, in skywe gesny
100 g cheddarkaas, grof gerasper
slaaisous van jou keuse
1. Voorverhit die oond tot 160 °C en breek die brood in growwe stukke. Pak die stukke op ’n groot bakplaat.
2. Bak die broodstukkies sowat 10 minute tot goudbruin en bros en laat afkoel.
3. Verhit ’n bietjie olyfolie in ’n pan en braai die boerewors oor matige hitte tot gaar. Laat staan vir ’n paar minute. Sny in 2 cm-stukkies.
4. Meng die boereworsstukkies, tamaties, rooiui en cheddar in ’n mengbak en skep dit uit op ’n groot opdienbord.
5. Sprinkel die broodstukkies oor en bedruip met ’n slaaisous van jou keuse.
STEAK ROERBRAAI EN SLAAI:
4 persone
SLAAISOUS
45 ml vissous
30 ml suiker
30 ml vars suurlemoensap
15 ml gerasperde gemmer
2 knoffelhuisies, fyn gedruk
5 ml heuning
1 rooi brandrissie, fyn gedruk of 30 ml soet rissiesous
30 ml sesame olie
SLAAI
Ongeveer 300 g beesfilet
Sesame- en sonneblomolie, vir braai
Sojasous
1 ui, baie dun gesny
1 klein komkommer, geskil, gehalveer en pitte verwyder
Handvol vars roket, geskeur
Handvol vars basielkruid, geskeur
Handvol baba-spinasieblare
1 Meng al die bestanddele vir die slaaisous saam en laat staan eenkant.
2 Braai die filet in ‘n mengsel van sesam-en sonneblomolie tot gaarn na smaak.
3 Voeg ‘n skeut sojasous by die vleis in die pan ongeveer 3 minute voor die steak reg is en braai die vleis in die olie-en-sojamengsel tot dit ‘n klewerige sous maak.
4 Verwyder van die hitte en laat staan eenkant.
5 Terwyl die steak braai, marineer die ui en komkommer in die slaaisous.
6 Meng die roket, basiel en spinasieblare en skep op ‘n dienbord.
7 Sny die steak dun en maak weer warm in die olie-en-sojamengsel in die pan.
8 Skep die warm steak op die blare en skep die ui, komkommer en slaaisous bo-oor.
9 Maal swartpeper en sout oor en sit dadelik voor.
PYNAPPEL-KERRIESLAAI:
1 Groot Pynappel
Bietjie olie
1 Teel Gemaalde kardamomsaad
1 Teel Komynsaadjies
2 Heel Naeltjies
½ Teel Gemaalde gemmer
8 Sprietuie Gekap
1 Ui Gekap
1 Pakkie Kasjoeneute, grof gekap
1 Koppie Water
2 Teel Bruinsuiker
1 Rooi Brandrissie, ontpit en gekap
1 Teel Kerrie
1 Teel Witasyn
1 Teel Vars koljander, gekap
1 Teel Maizena
½ Pak Pasta
Skil pynappel, ontstrok en sny in blokkies. Verhit olie, voeg spe4serye by en soteer vir 2 minute. Voeg sprietuie, ui en neute by en roer goed deur. Voeg water, suiker, rissie, kerrie, asyn, koljander en pynappel by. Bring tot kookpunt. Maak maizena met water aan tot ‘n pasta, roer by uiemengsel in en laat nog 10 minute oor lae hitte prut. Kook pasta tot net gaar in genoeg soutwater. Dreineer. Laat pynappelmengsel afkoel en roer gaar pasta by.
Sit warm of koud voor.
TURKSVY SALSA: [UIT KOOKKUNS]
Meng die volgende bestanddele vir die salsa:
1 turksvy, in blokkies gesny
1 avokado, in blokkies gesny
1 rooi ui, gekap
20 ml fyngekapte, vars koljander
20 ml olyfolie
die sap van 1 lemmetjie
SMUL LEKKER BLOMKOOL EN BROCCOLI-SLAAI: [ONBEKEND]
Baie lekker saam met braaivleis! Ietsie anders as die gewone aartappel slaai ens.
Bestanddele
1 klein kop blomkool
1 klein kop broccoli
250gr gevriesde soetmielies (sweetcorn)
250gr gevriesde ertjies
1 klein ui fyn gekap
Vir sous 1 koppie mayonaise
1/4 koppie kondensmelk of bruinsuiker
2 teelepels mostert (ek gebruik hot german mustard)
1 teelepel tabasco sous
aromat en swartpeper na smaak
Gooi kookwater oor mielies en ertjies, dreineer dadelik. Sny blommetjies van blomkool en broccoli af. Meng al die groente met gekapte ui in slaaibak. Meng sous bestandele goed saam en meng by groente. Sit vir so uur of wat in die yskas vir geure om te meng. Sit voor saam met lekker braaivleis of hoender en geniet!
BEET EN BILTONGSLAAI: [deur Aletta Lintvelt]
Jy kan ook blokkies geroosterde botterskorsie of aspersies in die plek van die beet gebruik, óf maak ’n varser slaai en gebruik avokado.
Vir 6
Voorbereityd 20 minute
Gaarmaaktyd 5 minute
Ek was onlangs by ’n braai waar iemand tortillas só gerooster en op slaai voorgesit het. Tortillas word by die meeste supermarkte verkoop – dis lekker vakansiekos omdat dit lank vars bly buite die yskas en min plek opneem. Hierdie slaai werk ook sonder die groen goed.
Jy benodig
•4-6 klein tortillas
•4 eetlepels olyfolie
•½ rooi-ui, in dun skywe gesny
•2 teelepels komynsaad
•sap van ½ suurlemoen
•1 eetlepel growwe Dijonmosterd
•sout en peper na smaak
•8 klein heel bete, in foelie gebak (of gekook)
•2 ruim hande vol papierdun
•gesnyde sagte beesbiltong, sonder senings
•lekker kaas soos bloukaas, sagte bokmelkkaas of feta
babaspinasie-, roket- of ander slaaiblare
Só maak jy
1.Braai die tortillas bros op ’n rooster, en hou dit eenkant.
2.Verhit 2 eetlepels olyfolie in ’n pan en braai die uie en komynsaad daarin tot dit goudbruin is. Hou dit eenkant.
3.Meng die res van die olyfolie, suurlemoensap en mosterd. Gooi sout en peper na smaak by, en hou dit eenkant.
4.Skil die beet, sny dit in kwarte en rangskik dit op ’n hopie groenslaai. Voeg die kaas en biltong by en skep die uie oor die slaai.
5.Bedruip die slaai net voor etenstyd met die olyfoliemengsel. Breek die tortillas in stukke en bedien bo-op die slaai.
BOONTJIESLAAI MET PYNAPPEL:
(Genoeg vir 6 persone)
1 x 410 g-blik boontjies in tamatiesous
1/2 pynappel, in blokkies gesny
2 teelepels Worcestersous
2 eetlepels asyn
1 eetlepel suiker
1/4 teelepel selderysout
1. Meng al die bestanddele saam in slaaibak.
2. Plaas in 'n koelboks of yskas vir sowat 'n uur lank.
3. Bedien.
KERRIE PIESANG LEKKERTE:
2 gekapte uie
12,5 ml appelkooskonfyt
25 ml botter
12,5 ml asyn
2,5 ml kerriepoeier
1 ml sout
1 suur appel, geskil en grof gerasper
250 ml water
4 piesangs
Braai die ui bruin in die botter.
Roer die kerriepoeier by en braai vir nog 'n rukkie.
Voeg die res van die bestanddele by, behalwe die piesang.
Maak die kastrol toe en stowe saggies vir omtrent 10 min. Sny die piesangs in die lengte deur en pak in die sous.
Stowe saggies vir nog 10min.
Skep die piesangs in die middel van 'n opskepskottel, omring met gaar rys en hard gekookte eierhelftes.
Versier met tamatie- en groenrissieringe.
Lewer 2 porsies.
MAKLIKE 5 BONE SLAAI: [deur Peter van Noord]
Maak dié slaai sommer by die huis al, 'n dag of twee voor julle vertrek. Dan is hy net reg as die tent staan en die braaikole gloei.
Drieboneslaai is ’n ou gunsteling aan enige buitelugtafel, want buiten vir die ui en soetrissie – wat in elk geval lekker lank hou – het jy nie vars produkte nodig nie. Wees soos die Amerikaners en doen dinge groter en, wel, beter! Hoe meer kleure, hoe meer vreugde…
Jy benodig
(vir 4 mense)
* 1 blik (410 g) gesnyde groenboontjies, gedreineer
* 1 blik (410 g) rooi niertjieboontjies, gedreineer
* 1 blik (410 g) botterboontjies, gedreineer
* nog twee soorte geblikte boontjies wat beskikbaar is – soek limaboontjies, canneliniboontjies of gespikkelde suikerboontjies by jou naaste supermark
* 1 klein ui, fyngekap
* 1 middelslag- groen soetrissie, fyngekap
VIR DIE SOUS
* ¾ koppie suiker
* ½ koppie witasyn
* ½ koppie kookolie
Só maak jy
1 Boontjiebasaar. Meng al die boontjies in ’n groot slaaibak en roer die ui en soetrissie by.
2 Marineer is die beste geweer. Klits die sousbestanddele deeglik totdat die suiker opgelos is, en gooi dit by die boontjies.
3 Laat staan sulke dinge. Bedek die slaai met ’n deksel, kleefplastiek of foelie en laat dit vir minstens ’n dag in die yskas staan voordat die spannetjie aantree. Twee dae is beter.
Weg sê:
Maak dié slaai sommer by die huis al, ’n dag of twee voor julle vertrek. Dan is hy net reg as die tent staan en die braaikole gloei.
BOSLUIS WORTELSLAAI: [ONBEKEND]
Rasper twee koppies wortels aan die fyn kant van die rasper.
Week ‘’n koppie rosyntjies (pitloos) in ‘’n bietjie kookwater en voeg dit by as dit sag is.
Gooi ‘’n blikkie appelkose, fyn gedruk met ‘’n vurk (en die sous) daarin.
Rasper drie appels daarby.
Gooi genoeg appelsap by om dit goed nat te maak.
Dit is regtig heerlik en baie gesond.
SPRUITKOOL SLAAI:
Bestanddele
300gr spruitkool (brussel sprouts)
3 groot wortels
1 koppie mayonnaise
3 teelepels heuning
2 teelepels duitse mosterd
1 teelepel tabasco sous
sout en peper na smaak
Kerf spruitkool fyn, skil en rasper wortels, meng met kool en gooi in 'n slaaibak. Meng die res van die bestanddele goed en meng by kool mengsel. Maak die bak toe en bere in yskas tot benodig. Moenie melk by die sous gooi nie, kool trek water en die sous sal baie smaak verloor. Geniet!
GROENBONE EN AVO-SLAAI: [ONBEKEND]
My skoonsus maak hierdie slaai gereeld en dit is heerlik.
2 blikke French Cut groenbone, gedreineer
2 groot avokado's
1 uie, baie fyn gekap
3-4 groot e mayonaise
sout en peper na smaak
Sny avo's in stukke.
Meng met gedreineerde blikkies groenbone en gekapte uie.
Meng mayonaise in sodat dit lekker gesmeer is.
Geur na smaak met sout en peper.
LEKKERSTE PIESANGSLAAI:
Hierdie bly nog steeds 'n wenner!
± 6 Piesangs (nie te groen, maar ook nie oorryp)
1 x blikkie kondensmelk
1 x houertjie vars room
¼ koppie suurlemoensap
Metode:
Klits room tot baie styf.
Voeg kondensmelk en suurlemoensap by.
Gooi in mooi glasbak en sny piesangs in skyfies binne-in die roommengsel in.
GENIET!!! YUMMIE
GEROOKTE SNOEKSLAAI:
250 g gerookte snoek (verwyder alle grate en vel, en vlok liggies) 1 Granny Smith-appel, in klein blokkies gesny
1 stingel tafelseldery, in dun ringetjies gesny
1/2 Engelse komkommer, in dun ringetjies gesny
3 jong uitjies, in dun ringetjies gesny
SLAAISOUS:
1/4 k (60 ml) mayonnaise
1/4 k (60 ml) joghurt of suur room
1 t (5 ml) fyn gerasperde vars gemmer
1 E (15 ml) suurlemoensap knippie swartpeper, vars gemaal
Meng die groentestukkies en die snoek liggies saam.
Skud die slaaisous en gooi oor die slaai.
Meng versigtig met twee vurke om die bestanddele liggies te bedek.
Sit voor op vars slaaiblare.
Dis heerlik met bruinbrood, 'n effens soet wit wyn en 'n goed rypgemaakte kaas (gebruik die kaas teen kamertemperatuur - k oue kaas verloor baie geur).
Die resep lewer 4 tot 5 porsies.
BROCCOLI SLAAI : [ingestuur deur ESTELLE HATTINGH]
1 Groot uie (fyn gekap).
1 tot 2 Pakkies bacon.(In stukkies gesny. Kan ook die bacon bits gebruik (werk baie beter)
Mayonaie.
Sagte cheddar kaas in klein blokkies gesny
1 broccoli kop
Metode.
Braai die bacon tot gaar (nie crispy nie)
Gebruik die selfde pan om die uie in te braai tot lekker bruin. Gooi die bacon en uie saam. En braai vir n paar minute saam. Laat dan goed afkoel.
Sny die Broccoli van die dik steeltjies af en breek dit dan in klein stukkies.
Spoel goed af.
Gooi nou die broccoli, blokkies kaas en bacon mengsel bymekaar en meng goed deur. Voeg nou die mayonaise by en meng ook goed deur. Maak toe met kleef plastiek en laat staan in die yskas.
Smaak baie beter as dit die vorige dag gemaak word ,
Geniet!
BILTONGSLAAI:
Dit is ´n heerlike en kleurvolle slaai wat ek graag met julle wil deel.
Vir die slaai het julle 6 tot 9 gekookte eiers, ´n bottel Miracle Wip, slaaiblare en ´n botteltjie fyn biltong nodig.
Kerf die slaaiblare fyn en plaas ´n derde van die slaaiblare in ´n bak.
Neem nou miracle wip en smeer oor die slaaiblare.
Gooi nou fyngedrukte en gekookte eier oor en rond af met ´n lagie fyn biltong.
Herhaal 2 of drie maal.
Gebruik ´n deurskynende glasbak want die slaai sal baie beter daarin vertoon.
Gee julle kreatiwiteit vrye teuls wanneer dit by die maak van slaai kom. Probeer om al die ou gunstelinge op te kikker met een of twee onbekende bestanddele.
WITLOOF MET ROSYNTJIESLAAI:
Vir 6
Voorbereityd 5 minute
Gaarmaaktyd 5 minute
Witloof se effe bitter blare werk goed saam met iets soets soos rosyntjies, maar jy kan ook enige blaarslaai gebruik.
Jy benodig•
¼ koppie rooiwynasyn
•2 eetlepels growwe mosterd
•¼ koppie olyfolie
•2 koppe witloof
•1 koppie groenboontjies
•1 koppie mangetout-ertjies
•1 hand vol rosyne, droë bosbessies of goue sultanas
Só maak jy
1.Sit die rooiwynasyn en mosterd in ’n bakkie en klits dit vinnig met ’n vurk terwyl jy die olie byvoeg. Hou dit eenkant.
2.Sny die witloof se blare los en rangskik dit in ’n slaaibak.
3.Stoom die groenboontjies en ertjies vir ongeveer 5minute saam.
4.Plaas ’n klontjie botter in ’n pan en voeg die rosyne by. Braai dit vir 3minute, voeg dan die gestoomde boontjies en ertjies by, en skud alles in die pan rond sodat die groente oraloor met die botter bedek is.
5.Keer die pan met die boontjies op die witloof uit en drup die rooiwynasynmengsel oor.
SOMERHOENDERPASTA: [Deur Aletta Lintvelt]
Wenk: ’n Strooisel parmesaankaas en roketblare bo-oor is spesiaal.
Jy benodig:
•1 koppie penne-pasta
•1 knoffelhuisie, fyngekap
•2 eetlepels olyfolie
•2-4 eetlepels pikantrissies, gekap
•1 blik (410g) kekerertjies, gedreineer
•1 koppie gaar hoender, in stukke gesny
•½ koppie salami- of gaar kaasworsskyfies
•sout en peper na smaak
•½ koppie kersietamaties, middeldeur gesny
Só maak jy
1.Kook die pasta in goed gesoute water vir ongeveer 8 minute of tot gaar dog ferm. Dreineer.
Meng al die bestanddele en verkoel.
RUSSIESESLAAI:
Hier is ’n Russiese slaai wat julle sal geniet saam met ’n braai.
Jy het die volgende bestanddele nodig, die hoeveelhede hang van jou af:
groenboontjies, in lang stukkies gesny
ertjies
ingelegde agurkies, in stukkies gesny
wortels, geskil en in ringe gesny
aartappels
5ml ingelegde kappertjiesaad [capers]
mayonnaise
gaar beet vir garnering
Kook die aartappels sag, skil en sny op soos vir ’n aartappelslaai.
Kook die groenboontjies, ertjies en wortels tot gaar, maar nog ferm.
Meng die groenboontjies, ertjies, agurkies, wortels, aartappels en kappertjiesaad met genoeg mayonnaise om alles te bedek - soos vir aartappelslaai.
Garneer met dun skywes beet en bedien.
WARM KAAS EN AARTAPPELSLAAI:
4 Groot Aartappels
2 Repe Spekvleis (gebraai en gekap)
120 g Soetvlei kaas (in blokkies gesny)
125 ml Franse slaaisous
Kook aartappels in kookwater tot sag.
Trek skil af en sny in blokkies.
Plaas in bak.
Voeg kaas blokkies by en meng.
Sprinkel spekvleis oor.
Verhit slaaisous maar moenie kook nie.
Giet oor slaai.
Sprinkel grasuie oor en bedien dadelik.
ROMERIGE KOOLSLAAI: [HUISGENOOT]
Genoeg vir 12
1 kool, gekerf
½ rooi kool, fyn gekerf
6 wortels, grof gerasper
1 rooi soetrissie, fyn gesny
3 appels, kern verwyder en in
skywe gesny (opsioneel)
125 ml (½ k) grondbone (opsioneel)
SOUS
125 ml (½ k) ligte mayonnaise
60 ml (¼ k) suurroom
¼ ui, fyn gekap
15 ml (1 e) suiker
15 ml (1 e) suurlemoensap
10 ml (2 t) Dijon-mosterd
sout en peper na smaak
45 ml (3 e) gekapte vars kruie soos pietersielie, grasuie of basilie
80 ml (¼ k) melk
Meng die slaaibestanddele in ’n groot bak tot goed gemeng.
SOUS
Meng die sousbestanddele in ’n beker tot goed gemeng.
Die bestanddele lewer sowat 250 ml (1 k) sous.
Sit die sous in die yskas tot benodig.
Giet die verkoelde sous net voor opdiening oor die slaai, meng dit liggies deur en sit dadelik voor as ’n bykos saam met jou hoofmaal.
WENK: Jy kan 30 ml (2 e) fyn gerasperde parmesaankaas by die slaaisous voeg om dit ’n ryk geur te gee. En jy hoef nie grondbone te gebruik nie. Ander neute soos kasjoe-, pekan- of okkerneute pas ook baie goed by hierdie slaai.
HOENDER EN BILTONG RYSSLAAI:
SLAAISOUS
250ml suurroom
30ml vars lemoensap
gerasperde skil van een lemoen
sout en peper na smaak
3ml fyn komyn
SLAAI
500ml gaar rys
1 avokado, in repies gesny
500g hoenderbors-repies, in botter gebraai
250ml biltong, dun gekerf
6 stingeluie, gekap
handvol vars koljanderblare vir garnering
Meng die slaaisousbestanddele. Klam die rys liggies met die sous aan en skep die res in ‘n bakkie om apart voor te sit. Skep die rys op ‘n dienbord en rangskik die res van die bestanddele bo-op. Rond af met koljanderblare.
Lewer 6 porsies.
BILTONG PASTASLAAI:
Jy het nodig (vir 6-8 porsies):
•1 koppie biltong, in dun skyfies gesny (die biltong moenie te droog wees nie)
•10 ingelegde pikantrissies (Peppadews), fyner gesny
•½ koppie gekapte rooi-ui (dit het nie so ’n skerp smaak soos ’n gewone ui nie)
•1 koppie komkommer, in blokkies gesny
•1 koppie fetakaas, in blokkies gesny
•1 x 500 g-pak pastaskulpies, gekook en afgekoel
Vir die slaaisous het jy nodig:
•3 eetlepels heuningmosterd
•1 eetlepel witwynasyn of suurlemoensap
•½ teelepel suiker
•¼ teelepel sout
•½ koppie olyfolie
•1 teelepel gedroogde pietersielie
Dan maak jy só:
•Meng al die bestanddele vir die slaai in een bak, en die slaaisous in ’n ander.
•Giet die slaaisous oor die slaai, meng en sit voor.
BIEFSTUK EN BROODSLAAI: [INA PAARMAN]
(4 porsies)
1/3 K (83 ml) olyfolie
3 E (45 ml) rooiwynasyn
1 t (5 ml) vars tiemie
3 t (15 ml) ingemaakte peperwortel
2 E (30 ml) ingemaakte kappertjiesaad geroosterde biefstuk
1 klein avokado, in blokkies gesny slaaiblare soos kropslaai, bronkors ens. in stukkies geskeur
2 K (500 ml) dagoud brood, in stukkies gebreek
Klits die olie, asyn, tiemie en peperwortel saam.
Roer die kappertjiesaad by.
Sny die biefstuk in dun skyfies en plaas op 'n bord met die avokado.
Skep 3 E slaaisous oor en meng liggies.
Plaas die slaaiblare en brood in 'n groot bak en meng.
Voeg die oorblywende slaaisous by en meng goed.
Skep die slaai op 4 borde.
Rangskik die biefstuk en avokado bo-op.
HEUNINGHOENDERSLAAI:
30ml sojasous
100ml heuning
1 pakkie gemengde kruieslaaiblare
4 hoenderborsfilette, gesny
1 avokado, gesny
100g sampioene, gesny
12 babatamaties
Meng die sojasous en heuning in ’n beker en verhit dit in die mikrogolf. Pak die hoender op ’n bakplaat. Gooi die heuningmengsel oor en roer om die hoender oraloor te bedek. Rooster die hoender vir 3-5 minute onder ’n warm element. Draai dit om en rooster dit vir nog 3 minute of tot deurgaar. Laat dit afkoel. Meng die hoender by die res van die bestanddele en sit dit voor met vars volkoringbrood.
Lewer 4 porsies.
SAMPIOENSLAAI:
400g knopie sampioene (gesny)
6 hardgekookte eiers(opgesny)
1 klein blikkie pynappelstukke
1 koppie mayonnaise
fondor suurlemoenpeper
suurlemoensap
Gooi fondor, suurlemoenpeper en suurlemoensap by gesnyde sampioene. Voeg opge snydehardgekookte eiers en pynappelstukke by en meng saam met die mayonnaise. Bedien so gou moontlik.
ITALIAANSE ASPERSIESLAAI:
500g wit aspersies
10 kersie tamaties, gehalveer
130 g mozzarella kaas, in dun skywe gesny
4-5 basieliekruid blare
60 ml balsamieke asyn
90ml olyf olie
suiker na smaak
sout en peper na smaak
1 avokado, in dun skywe gesny
Skil die aspersies en sny die "hout" gedeelte af. Kook dit vir 10 -14 minute in sout water met n knippie suiker. Dreineer dit. Kap die basiliekruid blare fyn en meng dit met die asyn, olie, n knippie suiker, sout en peper. Sny die aspersies in die helfte, lengte gewys. Rangskik die aspersies, mozzorella en die avokado in n bak en strooi die tamaties oor. Gooi die "vinaigrette" oor en strooi n paar basiliekruid blare bo-oor.
KNOFFEL-GROENBOONTJIESLAAI:
500g groenboontjies [vars of gebruik die in blikkies]
1 knoffelhuisie
30ml sonneblom of olyfolie
30ml witasyn
sout
growwe swartpeper
Sny die punte van die groenboontjies af en sny die boontjies oorlangs in repies. Kook dit 15-20 minute lank tot gaar, maar nog steeds ferm. Dreineer goed en laat afkoel. Skil die knoffelhuisie en maak dit fyn. Voeg die olie en witasyn by en meng. Giet die mengsel oor die boontjies en geur dit na smaak met sout en peper. Lewer 4-6 porsies.
WENK:
Jy kan hierby ook klein tamaties gehalveer en blokkies cheddarkaas insny.
Gekrummelde fetakaas is ook heerlik hierby.
EGG AND BACON SALAD: [From Nigella Kitchen by Nigella Lawson].
Prep Time:10 min
Inactive Prep Time:15 min
Cook Time:7 min
4 servings
Ingredients
4 eggs
1 head escarole or frisee or other bitter leaves of choice
1 teaspoon garlic oil
7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
1 teaspoon Dijon mustard
4 teaspoons cider vinegar
Dash Worcestershire sauce
Small bunch flat-leaf parsley, leaves chopped
Directions
Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
Cook's Note:
I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes.
Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
Make Ahead Note:
The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.
LEMOEN HOENDER EN AARTAPPELSLAAI:
Jy het nodig vir 4 porsies:
•5 groot aartappels, in soutwater gaargemaak en kleiner gesny (in die helfte of kwarte gesny)
•½ kop gewaste blaarslaai of jong spinasieblare
•2 lemoene, geskil, in huisies gebreek en met vliesies verwyder
•2 gaar hoenderborsies, in blokkies gesny
•½ rooi-ui, in dun skyfies gesny
•100 ml heuning-en-mosterd-slaaisous (jy kan twee 50 ml-sakkies inpak, dan hoef jy nie die hele slaaibottel saam te piekel nie)
•¼ koppie pekanneute, gekap
•dun repies suurlemoenskil vir versiering (opsioneel)
•varsgemaalde swartpeper
Rangskik en laat waai. Pak die blaarslaai op ’n plat bord en rangskik die aartappels, lemoene, hoender en ui daarop. Strooi die slaaisous oor en versier met die pekanneute en suurlemoenskil. Maal swartpeper oor die slaai.
VARIASIE: As jy iewers vars kruisementblare in die hande kan kry, is dit lekker as jy dit oor die slaai snipper.
HEERLIKE BROCCOLISLAAI:
Bestanddele:
2 pakkies broccoli, rou
250 ml ui, gekap
250 ml sonneblompitte
250 rosyne
1 blik mieliepitte
250 ml baba murgpampoentjie, in skyfies
125 ml kaasblokkies
250 gram spek gebraai
Sous:
½ kop suurroom/Cross & Blackwell slaairoom/Miracle whip
125 ml wit asyn
250 ml suiker
250 ml olie (kan minder gebruik)
5 ml sout
15 ml droë mosterd
Klits alles goed saam en gooi oor slaai.
(Maak die slaai die vorige dag vir optimale smaak).
DROëVRUGTESLAAI: [KNUPPELDIK - JOEY PIENAAR]
Bestanddele:
1kg gemengde droëvrugte
100g gekapte neute
8 piesangs
Metode:
Week die droëvrugte vir ongeveer 1 uur in koue water.
Kook die vrugte tot sag en laat afkoel.
Sny vrugte in stukke en pak 'n laag vrugte, 'n laag gesnyde piesangs, sous en neute totdat die bak vol is.
Plaas in koelkas voor bediening.
Sous:
1 klein blikkie ingedampte melk
1 klein blikkie kondensmelk
sout en peper na smaak
125ml asyn
10ml mosterd
125ml olie
Metode:
Klits ingedampte melk styf en vou kondensmelk in.
Meng asyn, olie, mosterd, sout en peper en vou in melkmengsel.
Laat staan om dik te word.
BIEFSTUK MET SAMPIOENSLAAI:
Bestanddele:
300g beeshaas
2 eetlepels peri-peri-olie
kruiesout
1 bakkie knopiesampioene, gehalveer
1 rooi soetrissie, in repies gesny
1 bossie sprietuie, fyn gesny
Metode:
Bestryk die beeshaas met die peri-peri-olie en voeg sout by.
Bak 20 minute by 220°C op rooster op rooster en plaas in yskas om ferm te word.
Meng die sampioene, soetrissie en sprietuie, bedek en plaas in die yskas.
Net voordat dit opgedien word, sny die beeshaas in dun repies. Meng met die groente en slaaisous.
Slaaisous:
¼ koppie olyfolie
2 eetlepels suurlemoensap
2 huisies knoffel, gepers
2 eetlepels gekapte pietersielie
kruiesout na smaak
Metode:
Plaas al die sousbestanddele in 'n fles met 'n skroefdeksel en skud goed.
Giet die sous oor die slaai net voor opdiening.
CHRISMAS BROCCOLI SALAD: [By RecipeNut - Photo by Sharon123]
Prep Time: 10 mins
Total Time: 10 mins
Servings: 16
About This Recipe
"Great at Christmastime! Red and green colors make this salad so festive! So easy to make and looks great in a trifle dish or glass bowl."
Ingredients
4 1/2 cups fresh broccoli florets
3 cups sweet red peppers, chopped
10 slices bacon, strips cooked and crumbled
1/3 cup green onions, sliced
1/4 cup pecans, chopped
3/4 cup mayonnaise
1 tablespoon cider vinegar
1 dash pepper
Directions
1.In a large bowl, combine the first five ingredients.
2.In a small bowl, combine the mayonnaise, cider vinegar and pepper until smooth. Pour dressing over broccoli mixture; toss to coat.
3.Cover and refrigerate until serving.
BROCOLISLAAI:
Dis mos hoe broccoli moet smaak: bros, pikant, romerig.
Dié slaai het ek by Yvonne van Zyl op Vanrhynsdorp, gekry.
Jy benodig (vir 6 mense)
• 2 broccolikoppe
• 1 ui, baie fyngekap
• 150g cheddarkaas, in klein blokkies gesny
• 250g ham of spekvleis,
in klein blokkies gesny
(braai die spek voordat jy dit gebruik)
VIR DIE SOUS
• 1 koppie mayonnaise
• 100ml kondensmelk
Só maak jy
1 Temper die blomme. Gooi ’n ketel vol kookwater oor die heel broccoli. Laat dit vir ’n paar minute staan en spoel dit dan deeglik af onder koue lopende water. Kap die broccoli baie fyn.
2 ’n Bietjie proteïene. Meng die ui, kaas en ham by die broccoli.
3 O, so pikant. Meng die sousbestanddele en roer dit deur die slaai.
(Probeer ook die volgende vir die sous: Maak een knoffelhuisie met ’n mespunt sout fyn tot ’n smeer. Klits dit by 100ml Griekse volvetjogurt en roer 100ml goeie mayonnaise by. Klits laastens vinnig 100ml witasyn en 50ml strooisuiker by.)
EIER EN SPINASIESLAAI: [SARIE – BARBARA JOUBERT]
Genoeg vir 4.
6 hardgekookte eiers - afgedop
200 g baba spinasieblare
40 g bronkors (watercress)
4 groot rosa tamaties - in skywe gesny
100 g ontpitte swart olywe
300 g mozzarella kaas - in ringe gesny
1 avokado - in lang skywe gesny
sowat 60 ml basiliepesto
olyfolie om oor te sprinkel
Halveer eiers.
Rangskik alles buiten pesto en olyfolie in ’n groot slaaibak.
Skep van die pesto oor en sprinkel klein bietjie olyfolie oor.
Sit voor met res van pesto.
SPINASIE-LEMOENSLAAI: [ONBEKEND]
300 g jong spinasieblare
200 g mozzarella, dun gesny
2 lemoene, geskil en in stukke gesny
1 komkommer, in repe gesny
SLAAISOUS:
50 ml olyfolie
100 ml asyn
1 suurlemoen se sap en skil
Sout en swart peper
100 g neute, grof gekap
Spoel spinasie af onder lopende water, dreineer en kap fyn.
Sny kaas in dun skywe en hou eenkant.
Skil die lemoene en komkommer en sny in dun wiele.
Meng bestanddele vir slaaisous en klits goed.
Roer al die slaaibestanddele saam en klam aan met slaaisous.
Sprinkel gekapte neute oor slaai voor opdiening.
Genoeg vir vier tot ses mense.
SPINASIE, APPEL EN OKKERNEUTSLAAI:
1 pk babaspinasie gewas en gedroog
1 - 2 appels strok verwyder en in skyfies gesny
1 ui [wit of pers] skoongemaak en in dun skyfies gesny
handvol okkerneute of pekanneute
Blok bloukaas
slaaisous [maak jou eie met balsamiekasyn, bietjie suiker, olyfolie ens.]
sout en peper na smaak
Metode:
Pak die spinasieblare in plat bak.
Rangskik al die ander bestanddele bo-op.
Krummel die bloukaas bo-oor.
Geur met sout en peper.
Gooi die slaaisous oor.
BILTONG CARPACCIO ON ROCKET WITH AVO AND FETA SALSA: [Recipe from: YOU]
Ingredients
•BILTONG
•20ml coriander seeds
•1 x 1 kg beef fillet
•20ml coarse salt
•5ml brown sugar
•1ml saltpetre
•2ml bicarbonate of soda
•2ml freshly ground black pepper
•50ml brown vinegar
•white vinegar and water for rinsing
•HONEY AND MUSTARD SAUCE
•180ml oil
•45ml red wine vinegar
•10ml honey
•5ml Dijon mustard
•salt and freshly ground black pepper to taste
•SALSA
•200g feta cheese, cubed
•2 firm avocado pears, peeled and cubed
•2 spring onions, finely sliced
•30ml mixed sprouts
•TO SERVE
•2 handfuls of rocket leaves
•sprouts for garnishing (optional)
Method
BILTONG
Use a dry pan to toast the coriander seeds lightly over moderate heat until they are aromatic. (Be careful not to burn the seeds.)
Grind the seeds to powder.
Remove all fat and sinew from the fillet.
Mix the coriander, salt, sugar, saltpetre, bicarbonate of soda and pepper and rub into the meat.
Place the meat in a plastic or enamel container and sprinkle evenly with the brown vinegar.
Refrigerate for 18 to 24 hours.
Mix one part white vinegar with 10 parts water and bring to the boil.
Rinse the meat with the hot vinegar mixture to remove excess salt.
Hang for three to four days in a cool, well-ventilated place. (An electric fan can be used to keep the air moving.)
Only the outer part of the meat should be dry.
The biltong can be frozen if not used immediately.
SAUCE:
Mix all the ingredients well.
SALSA:
Mix the salsa ingredients lightly.
TO SERVE:
Line a serving platter with the rocket leaves and slice the biltong into 1,5 mm slices. Arrange the slices on the bed of rocket and spoon the salsa in the centre of the platter.
Sprinkle the meat lightly with the sauce and a few sprouts if desired.
BILTONG CARPACCIO: [SA PROMO]
We strongly recommend buying quality and fresh meat for the best tasting and looking Biltong Carpaccio.
Ingredients:
1 Kg Beef Fillet (without membrane)
½ Cup of Coriander Seeds
3 Whole Cloves
6 Whole All Spice Seeds
1 Cup of Coarse Salt
Balsamic Vinegar
Olive Oil
Black Pepper
Few Capers (optional)
Method:
•First you need to dry your meat with a paper towel to remove the moist around it.
•Now, in a Pan heat the coriander seeds until you can smell the coriander aroma but do not toast.
•Add the coriander seeds, all spices and clover to a mortar and grind until you have broken all the seeds and add the salt and mix when done.
•Rub the meat on both sides with the balsamic vinegar and sprinkle with spices after. Now wrap the meat in Cling Film and let it stand overnight in a cool place.
•The next day take the meat out of the cling film and lightly shake off extra salt and spices.
•Hang the meat on a hook in a dry and airy place for 48 hours or more.
•After the hanging process, take the meat off the hooks and cut into thin slices.
•Places slices on a plate with trimmings of your choice, Capers, olive oil and black pepper.
•Leave 30 minutes before serving.
PS: Leave it for 7 days and you will have biltong!
BILTONG BEEFED UP SALAD: [ by MyBurntOrange]
A lovely light lunch for 4, or easily filling for 2
100g of your favourite salad leaves
4 spring onions
8 baby new potatoes
200g fresh pineapple pieces
60g cheddar cheese, cubed
100g red and yellow cherry tomatoes
4 boiled eggs, halved
100g biltong
Salt and cracked black pepper to taste
1. Boil, steam or microwave your baby potatoes then set aside.
2. Boil your eggs. A good tip is to switch off the pot as soon as the water comes to a boil and leave to stand for 10 minutes. Remove and put eggs into cold water then shell.
3. Chop the spring onions then add to salad leaves in your favourite serving dish.
4.Toss in the pineapples, cheddar, cherry toms, halved eggs, biltong and potatoes.
5. Season with salt and pepper to taste and enjoy with your favourite dressing.
SULTANA SNOEK SALAD: [SAFARIL DRIED FRUIT RECIPE]
A delicious meal when served with whole-wheat bread.
Resep Besonderhede
10 ml SAFARI lemon juice
260 g smoked snoek, flaked
75 g SAFARI sultanas or raisins (125 ml)
4 hard-boiled eggs, sliced
250 ml cooked peas
1 onion, finely chopped
250 ml mayonnaise
5 ml curry powder
salt and pepper to taste
lettuce
Metode
Mix all, except last ingredients
Serve on lettuce.
NOEDELSLAAI: [BAIE LEKKER EN IETS ANDERS] [LEKKER SLAAIE]
1 pak skroefie noedels
1 blik ingelege perskes
4 appels geskil
2 blikkies tuna in olie
6 viennas of pakkie bacon blokkies
Mayonnaise
METODE:
Kook noedels gaar* laat afkoel*
Sny ingelegde perskes in stukkies*
Skil appels en sny in blokkies*
Sny viennas in ringetjies as jy viennas gebruik of braai bacon blokkies*
As noodels afgekoel is gooi als bymekaar asook tuna met olie* Sout en peper na smaak en sit mayonnaise in.
PIESANGSLAAI: [LEKKER SLAAIE]
Hang af hoeveel mense skat maar jou hoeveelheid piesangs*
Meng gestoofde vrugte yogurt met halwe blik kondensmelk hang af hoeveel mense dan gebruik jy 2 houertjies en al die kondensmelk*
Gooi bietjie suurlemoensap op piesangs as jy dt gesny het.
Meng goed deur en verkoel.
PASTA PESTO-SLAAI: [LEKKER SLAAIE]
Heel gekookte penne pasta
Heel bottel cross en blackwell mayonnaise
En bakkie basil pesto
Wanneer pasta afgekoel het meng die res by.
Die pasta hou tot 2 weke in die yskas!!
Heerlik!
VINNIGE AARTAPPELSLAAI BY JOU BRAAI:
Kook baba-aartappels tot gaar - met skil aan
Sny net in die helfte
Maak sous van:
1 kop mayonaise
30ml suurroom
1t Colemans mosterd
sout en swartpeper
2e "crushed pynappel"
1 ui fyn gekap
sprietuie of pietersielie vir garnering
2 hard gekookte eiers vir garnering
METODE:
Meng alles liggies deur, behalwe vir die sprietuie/pietersielie.
Garneer dit met die laaste twee bestanddele.
Geniet!
WATERMELON SALAD WITH CRISPY BACON, FETA AN PUMKIN SEEDS: [Recipe by Chef Michael Fiorelli]
What you’ll need:
1 medium seedless watermelon, peeled and diced (about 8 cups)
8 ounces feta cheese, crumbled
12 bacon strips, small diced
1 cup pumpkin seeds, toasted and lightly salted*
1 small bunch basil, leaves picked and roughly torn
3 ounces rice wine vinegar
1 ounce extra virgin olive oil
2 tsp kosher salt
1 tsp finely cracked black pepper
How to make it:
1. After dicing the watermelon, place the cubes a colander over a large bowl and set in the refrigerator to drain while preparing the rest of the salad.
2. In a large pan, slowly render the diced bacon until crispy. Discard bacon fat and set bacon aside on a paper towel to cool.
3. When ready to serve toss the watermelon with the salt, pepper, oil, and vinegar and allow to marinate for 10 minutes. Pull the watermelon out of the oil and vinegar marinade leaving the excess liquid behind. Transfer to a 9 x 9 casserole dish or a large shallow bowl. Top with torn basil, toasted pumpkin seeds, feta and bacon. Serves 10.
*I used hulled sunflower seeds—tasted great.
SUMMER STRAWBERRY SALAD: [Source: adapted from allrecipes.com]
2/3 cup. vegetable oil
1/3-1/2 cup. granulated sugar (I use about 1/3 cup-it depends on how sweet you want your dressing to be)
1 Tbsp. poppy seeds
1 3/4 tsp. garlic powder
tsp. ground mustard powder
1/2 cup. balsamic vinegar
1/4 tsp. kosher salt
1 1/2 cup. fresh sliced mushrooms*
8 c. mixed salad greens*
1 1/2 cup. chopped pecans*
4 cup. sliced fresh strawberries*
Whisk together the oil, sugar, poppy seeds, garlic powder, ground mustard powder and vinegar and salt (if using). Refrigerate until chilled.
In a salad bowl, combine the mushrooms, strawberries and mixed greens. Sprinkle pecans over top. Serve dressing on the side.
*I don't measure these ingredients...I always use the amount-however large or small-that I have on hand.
NOTE: If you'd like to dress the salad before serving, combine the mushrooms, strawberries and mixed greens; add dressing and toss to combine. Sprinkle with chopped pecans and serve.
AARTAPPELSLAAI MET KONDENSMELK:
Lewer 4 porsies
5 groot ongeskilde aartappels
100 ml (2/5 k) fyn pynappel
75 ml (5 e) mayonnaise
15 ml (1 e) kondensmelk
Kook die aartappels op in water met ’n knippie sout in.
Laat die aartappels afkoel.
Trek die skille af en sny in klein blokkies.
Plaas in ’n slaaibak.
Meng die res van die bestanddele apart en skep dit dan oor die aartappels.
Meng liggies.
SOUSBOONTJIES:
2 Pakkies Bone
2½ Koppies suiker
½ Bottel asyn
Peper & sout
Kook bone goed nadat dit vir 24 uur in water gelê het.
Gooi sout by as dit amper gaar is, en daar byna niks meer water op is nie.
Haal van stoof af en sit die ander bestanddele by.
'N MOET BY ‘N BRAAI KORINGSLAAI:
325ml koring
1 groen rissie
1 klein ui
½ blikkie ingelegde perskes
SOUS
250ml tamatiesous
125ml olie
125ml suiker
7ml kerriepoeier
5ml borrie.
Meng alle sous bestanddele tot goed gemeng. Kook koring, meng dit met rissie, uie en perskes, voeg sous by. Plaas in yskas. Hoe langer die slaai staan hoe lekkerder word dit.
VRUGTIGE STAMPMIELIESLAAI:
600ml gaar stampmielies
1 groenrissie in repies gesny
1 blikkie mandarynskyfies, gedreineer
2 piesangs, skywe gesny
1 tamatie in blokkies gesny
70ml pitlose rosyne
10 droë appelkose, gehalveer, in sjerrie geweek
Doop die piesangskyfies in suurlemoensap om verkleuring te voorkom. Meng al die bestanddele liggies saam. Gooi die slaaisous oor en meng liggies met 2 vurke.
SLAAISOUS
30ml asyn
60ml olie
5ml mosterdpoeier
sout en grofgemaalde swartpeper
Skud die slaaisous bestanddele goed saam in ‘n fles.
Lewer 4 porsies.
SAMPIOENSLAAI:
400g knopie sampioene (gesny)
6 hardgekookte eiers(opgesny)
1 klein blikkie pynappelstukke
1 koppie mayonnaise
fondor
suurlemoenpeper
suurlemoensap
Gooi fondor, suurlemoenpeper en suurlemoensap by gesnyde sampioene. Voeg opge snydehardgekookte eiers en pynappelstukke by en meng saam met die mayonnaise. Bedien so gou moontlik.
NOEDELSLAAI:
1 pak (500g) skroef of skulpnoedels
1 soetrissie
1 ui
250ml tamatiesous
125ml asyn
125ml sonneblomolie
200ml witsuiker
25ml matige kerriepoeier
paar druppels Tabascosous
Kook die noedels volgens die aanwysings op die pakkie tot gaar. Laat dit goed dreineer. Halveer, ontpit en sny die soetrissie fyn. Skil en kap die ui fyn. Meng die noedels, ui en soetrissie in 'n slaaibak. Meng die tamatiesous, asyn, sonneblomolie, witsuiker, kerriepoeier, Tabascosous en peper. Giet dit oor die noedelmengsel en meng dit liggies. Verkoel voor opdiening.
Lewer 8 porsies.
KNOFFEL-GROENBOONTJIESLAAI:
500g groenboontjies
1 knoffelhuisie
30ml sonneblom of olyfolie
30ml witasyn
sout
growwe swartpeper
Sny die punte van die groenboontjies af en sny die boontjies oorlangs in repies. Kook dit 15-20 minute lank tot gaar, maar nog steeds ferm. Dreineer goed en laat afkoel. Skil die knoffelhuisie en maak dit fyn. Voeg die olie en witasyn by en meng. Giet die mengsel oor die boontjies en geur dit na smaak met sout en peper.
Lewer 4-6 porsies.
GEBLIKTE KERRIEVIS-SLAAI:
1 blik ingelegde kerrievis (moenie die sous wat jy afgooi weggooi nie)
3 koppies gaar bruinrys
4 gekookte eiers
¼ koppie mayonnaise
7 suurkomkommertjies
7 Peppadews
Dreineer die kerrievismootjies. Hou die sous eenkant. Vlok nou die vis en meng met die rys. Meng die sous en die mayonnaise en roer deur die rys-en-vismengsel. Sny die suurkomkommertjies in muntstukkies en die Peppadews in repies en roer by. Dop nou die eiers af, sny in skyfies en roer versigtig deur sodat die eierskyfies heel bly.
HOENDERSLAAI BAKKIES:
4 hoenderfilette, gaargemaak en gesny
1 x 410g blik rooi nierbone, gedreineer
1 x 410g blik mieliepitte, gedreineer
60ml griekste joghurt
60ml mayonnaise
Sout en peper na smaak
1 Hele babaslaai
METODE:
Meng al die bestanddele, behalwe die blaarslaai en geur met sout en peper.
Skei die blare van die blaarslaai en spoel af.
Rangskik die blare op ‘n plat opdien bord.
Skep lepelsvol van die hoendermengsel in die blaarholtes.
Sit voor saam met ‘n lekker vars gebakte broodjie.
SPINASIE EN DADELSLAAI: [HUISGENOOT KITSRESEPTE]
300g spinasie in stukke geskeur
200g vars dadels, grof gekap
2 appels, ontkern en in skywe gesny [dunnerig]
200g peperfetakaas, in blokkies gesny
½ Fransebrood, in stukkies geskeur
Olyfolie
Sout en vars gemaalde swartpeper
SOUS:
3e olyfolie
2t suurlemoensap
1t mosterd
Meng hierdie sous goed saam.
METODE:
Meng die slaaibestanddele liggies saam.
Gooi die sous oor die slaai en meng liggies.
ANDER HELFTE VAN FANSEBROOD:
Besprinkel die brood liggies met olyfolie, geur met sout en peper en braai liggies tot ligbruin.
Sit voor saam met die slaai.
GESTOLDE PIESANG EN ERTJIESLAAI:
1 blik kondensmelk 197 g
½ blik "crushed " pynappel
125 ml asyn
7 ml mosterdpoeier
Sout en peper na smaak
1 pk suurlemoenjellie
1 t gelatien
250 ml kookwater
1 blik ertjies, 410g, gedreineer
3 piesangs, geskil en in skyfies gesny
Meng kondensmelk, pynappel, asyn, mosterd, sout en peper baie goed. Los jellie en gelatien in kookwater op en laat afkoel. Meng kondensmelkmengsel, ertjies en piesangskyfies. Voeg afgekoelde jellie by en meng liggies. Spoel slaaivorm met bietjie jellie uit, gooi mengsel daarin en laat stol in yskas. Ontvorm wanneer gestol op slaaiblare en dien koud op.
GESTOLDE AARTAPPELSLAAI: [Petra Pretorius]
Hier is 'n resep vir gestolde aartappelslaai.
Dit bevat tamatiesop. Ek gebruik NIE TAMATIESOP NIE, MAAR WEL MAYONNAISE.
Die resep vir gestolde aartappelslaai het ek by allexplore.com gekry.
Goeie riglyn om die hoeveelhede gelatien reg te kry.
Jy kan dit natuurlik maak net soos jy wil.
Gebruik enige mooi vorm wat jy het, voer dit uit met lang stroke cling wrap wat oor die kant van die bak uithang, sodat jy hom kan wikkel as hy bietjie vassit maar as jy die clingwrap bespuit met kossproei, wees versigtig, hy val sommer uit.
Hou jou opdienbord bo oor die bak en tip.
*600 ml tamatiesop
15 g gelatien (25 ml) - geweek in 50 ml koue water
5 g sout (5 ml)
1 ml peper
12,5 ml druiweasyn
5 g bruinsuiker (5 ml)
400 g gaar aartappelblokkies (500 ml)
fyngekerfde slaaiblare
pietersielie
Verhit die tamatiesop tot kookpunt en voeg die gelatien by.
Roer die sout, peper, asyn en suiker by totdat opgelos.
Skep die helfte van die gelatienmengsel in `n klam vorm en plaas in `n koelkas totdat dit begin stol.
Skep die aartappelblokkies hierop en giet die res van die gelatienmengsel oor.
Laat in die koelkas totdat dit gestol het en keer uit op n bord gevoer met fyngekerfde blaarslaai.
Garneer met pietersielie.
*600 ml tamatiesap of - moes, berei van vars tamaties, kan gebruik word in plaas van die tamatiesop.
GESTOLDE KOMKOMMERSLAAI: [Rina Fourie-Sűpra]
1 pakkie groenjellie
250ml mayonnaise
190ml kookwater
65ml suurlemoensap
250ml gerasperde komkommer, dreineer in sif tot droog
½ gerasperde ui
Sout & peper
Los jellie in kookwater op. Voeg suurlemoensap en ui by. Laat effens stol. Roer komkommer en mayonnaise deur. Laat stol tot styf. Garneer met dun skyfies komkommer.
GESTOLDE ROOM KOMKOMMERSLAAI: [Carola De Jager]
Dit is gerasperde Komkommer en dan het ek +- 500 ml room met 1 suurlemoen se sap saam gemeeng en Dill sout en peper daar by gegooi na smaak en het tot Gelatiene daar aangemaak soos hulle op die Pakkie se maak 2x aan gemaak afgekoel en by die sous gegooi en alles met die Komkommer gemeeg en sit dit in vorem in en laat stol in yskas. Ek het net nog Bazil nute daar by gesit as jy wil...
GARNAALSLAAI:
Die resep is baie eenvoudig en kan ook as ‘n lekker voorgereg voorgesit word.
Kook 300g Spinasie en Broccoli tot gaar. Voeg 400g Gevriesde “peeled prawns” 3 minute voor die einde van die kooktyd by en kook tot pienk. Gooi in ‘n vergietes en spoel onder lopende koue water af om dit weer te verfris. Skud tot goed droog en gooi in mengbak.
Voeg nou 100g gekapte neute, 1 bossie gekapte Grasuie, 1 meduim groote Avokadopeer wat in blokkies gesny is en ‘n teelepel sout by.
Kap so ongeveer 50 ml Koriander baie fyn en meng 5ml matige Kerriepoeier by. Roer nou die mengsel by 125ml Griekse Jogurt.
Roer die slaaisous by Garnale en bedien op slaaiblare.
BEET EN PYNAPPELSLAAI:
Jy het nodig (vir 4-6 porsies):
• 2 koppies gaar beet, in blokkies gesny
• ½ koppie gaar ertjies
• ½ koppie pynappel, geskil en in blokkies gesny
• 1 eetlepel gerasperde ui
Vir die slaaisous:
• ¼ koppie suiker
• 1¼ eetlepel mielieblom
• ¹/3 koppie witwynasyn
• ¼ koppie water
• 2 eetlepels botter
• ½ teelepel sout
Meng die bestanddele vir die slaaisous en prut dit oor baie lae hitte vir sowat 5 minute. Laat eenkant afkoel.
Sit die slaaibestanddele in ’n mooi bak en giet die sous daaroor.
WENK:
Maak die beet die vorige dag gaar sodat jy die slaai vinnig aanmekaar kan slaan, of koop sommer ’n bottel ingelegde beet van goeie gehalte.
VRUGTIGE MACARONI-SLAAI:
Heerlik by 'n vleisbraai.
(Dit lewer 8 porsies)
250 g macaroni
15 ml olie
1 klein pynappel, geskil en in blokkies gesny
3 piesangs, in skywe gesny
1 x 410 g-blik perskeskywe, gedreineer
401 g-blik jong ertjies, gedreineer
kruisementblare vir garnering
Slaaisous:
125 ml bier
125 ml goeie gehalte mayonnaise
Kook die macaroni in soutwater vir 10 - 15 minute of tot al dente. Dreineer en spoel af onder koue lopende water. Meng pasta liggies met die olie. Berei intussen die slaaisous deur die bier en mayon-naise goed te skud in 'n glasfles met 'n skroef deksel. Meng die macaroni, pynappel, piesangs, perskes, ertjies en slaaisous saam. Skep in 'n mooi vlak slaaibak, garneer met kruisementblare.
Wenke:
Die slaai kan 'n uur of wat vooraf gemaak word, bedek met kleefplastiek en bêre in die yskas.
Besprinkel die piesangskywe met 'n bietjie suurlemoensap.
Variasies:
Vervang die ingemaakte perskes deur ingemaakte lietsjies.
Vervang die bier deur pynappelsap óf natuurlike jogurt.
Gebruik 1 x 410 g-blik pynappelstukke, gedreineer, in plaas van vars pynappel.
AARTAPPEL EN KAASWORSIESLAAI: [HUISGENOOT TREFFER RESEPTE]
4 persone
600g baba aartappels
Olie vir vlakbraai
4 -6 gerookte vark-kaasworsies
300g murpampoentjies, in growwe stukke gesny
Sowat 20 ontpitte olywe
SLAAISOUS:
30-40ml olyfolie
1ml aangemaakte mosterd
Sap en skil van 1 suurlemoen
MEDTODE:
Kook die aartappels in soutwater, dreineer en halveer.
Verhit die olie in pan en braai die worsies tot gaar. Skep uit en hou eenkant.
Braai die murgpampoentjies vir ‘n paar minute en geur met sout en peper.
Sny die worsies in kleiner stukkies en meng met die aartappels, murg-pampoentjies en olywe.
SLAAISOUS:
Meng die bestanddele vir die slaaisous, geur met sout en peper en giet oor die aartappels.
PANZELLA ITALIAN BREAD SALAD:
4 cups bread, chopped into cubes or torn up
olive oil
butter
4 large red tomatoes, roughly chopped
2 cup cherry tomatoes, some halved and some left whole
2 cups fresh mozzarella (best quality)
Dressing
¼ cup olive oil
¼ cup lemon juice
salt & black pepper to taste
fresh parsley or basil
Method
Melt the butter and oil in a large frying pan and add the bread. Allow to go nice and golden and crisp and remove from the pan. Allow the excess oil to drain and set aside.
Combine the tomatoes and mozzarella and pour over the olive oil, lemon juice and seasoning. Add the bread and herbs and toss.
If you want to make this salad ahead, combine all the ingredients except for the dressing and just add the dressing when you’re ready to eat.
COLD SPAGHETTI SALAD:
"This is a recipe that I received a few years ago. I added some extra ingredients to it. Everybody asks me to make it for gatherings. Easy and delicious! Enjoy." - JENNIFER J
Ingredients
Original recipe makes 12 servings
1 pound thin spaghetti
1 (8 ounce) bottle Italian salad dressing
1/4 cup red wine vinegar
1 small red onion, chopped
1 (8 ounce) package pepperoni sausage, chopped
1 (4 ounce) jar sliced mushrooms
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (3 ounce) jar sliced green olives, drained
1/4 (2.62 ounce) bottle salad seasoning mix
2 cups shredded Parmesan cheese
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
2.Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.
GRANDMA'S MOLDED TOMATO SALAD: [Added by Pam Ellingson]
I used to joke with my Mother about Grandma's "Moldy" Tomato salad. If you have heard of tomato aspic, this is somewhat of a variation of that dish. It is very easy and really so tasty. One of my favorite Jello Salads.
Cook time: 1 Hr
Prep time: 15 Min
Serves: 8-10 (6 cup mold)
Ingredients
2 cups canned diced tomatoes with juice about one 1 lb can.
2 - 3 oz packages of lemon gelatin
1 cup diced celery
1 cup diced cucumber
½ cup finely chopped green pepper
2 Tbsp grated or very finely diced onion
¼ cup sour cream
1 cup mayonnaise
1 Tbsp horseradish (cream style)
Directions
1. In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
2. When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
3. To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.
GESTOLDE ROOM KOMKOMMERSLAAI: [Carola De Jager]
Dit is gerasperde Komkommer en dan het ek +- 500 ml room met 1 suurlemoen se sap saam gemeeng en Dill sout en peper daar by gegooi na smaak en het tot Gelatiene daar aangemaak soos hulle op die Pakkie se maak 2x aan gemaak afgekoel en by die sous gegooi en alles met die Komkommer gemeeg en sit dit in vorem in en laat stol in yskas. Ek het net nog Bazil neute daar by gesit as jy wil...
MOLDED PINEAPPLE SALAD:
Ingredients
1 Cup boiling water
1 pkg (6 oz.) lime gelatin [jelly]
1 (9 oz.) can pineapple rings, drained
Juice from canned pineapple
1 large banana mashed
1 Cup heavy cream, whipped
Directions
1. Dissolve gelatin in water
2.Add pineapple juice
3.Chill until slightly thickened
4.Beat until frothy
5.Fold in mashed banana then whipped cream
6.Chill until set
7.Unmold onto a plate lined with lettuce leaves
8.Garnish around base with halved pineapple rings
Serves 6
CORN, AVO, BILTONG AND TOMATO SALAD: [MARIETJIE]
Marietjie experimented a little by adding biltong and cheese to it, and found this addition adds a lovely South African character.
Serves 4 as salad or 2 as main course
Ingredients
1 tin (1x 410 gram) whole corn, drained you can also use 1 1/2 cups frozen corn, defrosted in a sieve under running tap water)
1 large, just ripe avocado, cut into cubes
2 tablespoons chopped chives and/or 2 spring onions sliced and/or
2 tablespoons finely chopped red onion
2 tomatoes, cut into cubes or wedges
70 gram sliced biltong (or a smoked chicken breast, cut into bite-sized chunks)
Optional: 1/4 cup diced or grated cheese
Salt and black pepper to taste
Up to 1/4 cup vinaigrette
Method
Toss all ingredients together and season to taste
Prepared salad can be stored in the fridge for up to 2 hours.
CORNED BEEF MOLDED SALAD:
PREP TIME: 20 min
TOTAL TIME: 1½ hours
SERVINGS: 7 servings
Ingredients
6 ozs lemon (jell-o gelatin)
3½ cups boiling water
¼ cup cider vinegar
2 cups mayonnaise
12 ozs corned beef
6 eggs (hard cooked and finely chopped)
2 cups chopped celery (finely)
2 tbsps green peppers (finely chopped)
2 tbsps onions (finely chopped)
1 tsp salt
Directions:
1. Dissolve jello in boiling water.
2. Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
3. Chill till partially set.
4. While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
5. Add the eggs, celery, green pepper, onion, and salt.
Chill till set.
BLOU KAAS DRUIWE SLAAI: [HUISGENOOT]
Genoeg vir 4-6 mense
Bereiding: 15 minute
Gaarmaaktyd: 10 minute
SOUS
500 ml (2 k) rooiwyn (cabernet sauvignon)
125-180 ml (½-¾ k) bruinsuiker
knippie sout
heelwat gemengde vars kruie, gekap
vars gemaalde swartpeper na smaak
SLAAI
1 pak (60 g) elk roket- en/of bronkors-slaaiblare
500 ml (2 k) pitlose rooi druiwe, gehalveer
100 g bloukaas, andersins feta, brie of camembert
125 ml (½ k) geroosterde pistasieneute
½ rooiui, in ringe gesny
’n hand vol nat beesbiltong of gerookte beesvleis, in dun skywe gesny (opsioneel)
SOUS
Meng al die sousbestanddele in ’n kastrol en kook oor matige hitte tot taaierig en stroperig. (Jy kan ekstra wyn of suiker byvoeg, na gelang van hoe taai of soet jy dit verkies.).
Verwyder van die hitte en laat afkoel.
SLAAI
Pak die blare in ’n plat slaaibak. Meng die druiwe met die sous en giet driekwart daarvan oor die slaaiblare.
Breek die bloukaas in stukkies en rangskik bo-op.
Garneer met pistasieneute en uie. Stapel biltong boop indien verkies.
Bedruip net voor opdiening met die orige sous.
VERJAARSDAGAARTAPPELS: [WEG BOSKOS]
Dis ’n slaai wat so maklik is dat jy hom elke dag kan maak en so heerlik dat jy dit op jou geliefde se verjaarsdagspyskaart kan sit.
Jy het nodig vir 4 porsies:
6 gaar aartappels, skille afgetrek en in dun skywe gesny
Vir die sous:
•½ teelepel mosterdpoeier
•½ teelepel sout
•½ teelepel witpeper
•½ koppie kondensmelk
•1 eiergeel
•¼ koppie olyfolie
•¼ koppie witwynasyn
•gekapte pietersielie of paprika (opsioneel)
Maak die sousie. Meng die mosterdpoeier, sout en witpeper en roer dit by die kondensmelk. Klits die eiergeel met ’n vurk en roer dit by die kondensmelk, gevolg deur die olie en laastens die asyn. Sit dit in die yskas tot die sous dik word.
Bou hom in lae. Pak die aartappels in lae in ’n bak en giet die slaaisous tussen elke laag. Strooi ’n bietjie pietersielie of paprika oor vir kleur.
WENK: Jy kan die aartappels ’n dag vooraf maak en die slaaisous solank meng, maar moenie die twee bymekaar roer tot net voor ete nie, anders word dit waterig. Dié slaai proe heerlik saam met skaapboud.
PERSIESE SLAAI: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 10 minute
Gebruik ’n oorskiethoender om dié slaai vir ’n kampmiddagete aanmekaar te slaan.
Jy benodig•hand vol amandels of dennepitte
•4 repe spek
•1 ui, in dun ringe
•olyfolie•4 eetlepels balsemiekasyn
•2 eetlepels heuning
•2 koppies gevlokte hoender
•sap en gerasperde skil van ½ suurlemoen
•klein hand vol goue sultanas
•2 koppies gaar couscous
Só maak jy
1.Rooster ’n hand vol amandels of dennepitte in ’n droë pan totdat dit begin verkleur en verwyder van die hitte. Braai die spek bros, en kap dit fyn. Karamelliseer die ui stadig in ’n pan met olyfolie, balsemiekasyn en heuning.
2.Meng gevlokte hoender met 4 eetlepels olyfolie en die suurlemoensap en -skil en goue sultanas.
3.Skep die hoender op couscous en sprinkel daarna die spek, ui en neute oor.
Wenk
Die couscous kan vervang word met 2 blikke botterbone of kekerertjies of gestoomde groente soos groenbone, blomkool of selfs spinasie.
GRONDBOONTJIE HOENDERDYE MET PRUIMMENGSEL EN RUSSIESE WORSSLAAI: [ deur Deon Scheepers]
Bedien 4 mense
Agtergrond : My meisie Leslie het 2 klein kindertjies en almal is mal oor braai en ek soek altyd maniere om vinnige kos vir hulle voor te berei waarvan hulle hou , dus om 2 vinnige slaaie en gebraaide grondboontjie hoender voor te sit is hulle vinnig , maklik en definatief hulle gunsteling.
Bestandele :
PRUIMMENGELSLAAI:
2 ryp pruime (ontpit en in half sentimeter blokkies gesny)
Komkommer (10 sentimeter komkommer lengte in half maan skyfies gekap)
Kersie tamaties (8 tamaties in helfde gesny)
Sampioene (10 knopie sampioene in fyn skyfies gesny)
Voorbereiding
Die pruime , komkommer , tamaties en sampioene word opgesnipper en eenvoudig in n slaaibak bymekaar gevoeg en in die yskas gesit tot die res van die kos reg is om bedien te word.
Bestandele:
OLYF EN RUSSSIESEWORS AARTAPPEL-SLAAI:(warm) Aartappels (6 middelslag met skil sag gekook in water of in spar plastiek sak gesit en vir 7 minute in mikrogolf op hoogste hitte gedoen tot sag. Daarna in 1 cm blokkies gesny.
Russiese Worsie (een groot Russiese worsie klaar gaargemaak en in 1 cm blokkies gesny)
Groen Olywe (30 g of ongeveer 8 olywe in helfdes gesny)
Eiers (3 hoender eiers - gekook vir 4 minute in kookwater – afgekoel in yswater – in fyn skyfies gesny)
Mayonnaise (250 gram gekoopte mayonnaise)
Knoffel (een teelepel rou fyngekapte knoffel)
Wit Uie (kwart middelsag wit ui opgekap in fyn 2 mm stukkies)
Sout en swart peper na smaak (moenie te veel sout opgooi nie omrede die worsies klaar souterig is)
Voorbereiding
Die bestandele word eenvoudig opgesnipper soos gespesifiseer en bymekaar gevoeg in n mengbak . Moenie in yskas plaas nie - anders is daar 2 koue slaaie op die bord.
Bestandele :
GRONDBOONTJIE HOENDERDYE:
Hoender (4 groot dye - oortollige vet verwyder)
Roosmaryn (4 stokkies roosmaryn , blare verwyder van stokkie en blare fyngekap )
Grondboontjie botter (200 g gekoopte grondboontjie smeer – die soort wat jy op brood smeer)
Botter (120g ongesoute botter of maragrien)
Sout (3 knypies wit sout word gemeng met fyngekapte roosmaryn blare.
Voorbereiding:
Maak n vuur so 90 minute voor die kos bedien moet word – die kole moet baie warm wees sodat die vel van die hoender lekker bros gebraai kan word.
Vat die opgekapte roosmaryn blare en meng dit met 3 redelike knypies sout - Neem die hoender dye en lig die vel van die dye af en pak die sout en roosmaryn droe mengsel onder die hoender vel , maak vel weer toe en sit in yskas tot die kole reg is. Doen dit met al 4 dye.
Maak n pan stadig warm en voeg saam en smelt die botter en grondboontjie smeer tot n loperige marinade.
Wanneer die kole reg is plaas die hoender dye op die vuur en seel eers albei kante , draai gereeld sodat hoender nie brand nie , wanneer die hoender die 2 de keer gedraai word, moet die grondboonjie en botter marinade oor die dye gesmeer word met n kwassie , smeer elke kant so 2 keer as dit gedraai word – gebruik die orige marinade om oor die hoender te gooi voor jy die kos opdis aan jou gaste. Wanneer hoender sappig en gaar is, skep die hoender in n braaibak en strooi nog eenkeer n bietie sout oor die hoender.
Die aartappel slaai asook pruimslaai met een hoender dy word opgedis vir elke gas - sit nog n laaste bietjie grondboontjie marinade op die hoender nadat dit in die bord geskep is .
Bon Appetite!
TZATZIKI-HOENDERPASTA-SLAAI: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Nie net is tzatziki gesond nie, maar dit maak ook in ’n japtrap ’n geurige roomsous vir pasta!
Jy benodig
2 koppies kort pasta (penne)
water
sout
1 koppie klaargemaakte tzatziki (of sien onder)
4 eetlepels roomkaas (opsioneel)
gemaalde swartpeper
½ klaar geroosterde hoender
’n hand vol vars mentblare, gekap
olyfolie
Só maak jy
1.Gooi die pasta in ’n pot kookwater met baie sout en kook dit vir ongeveer 8 minute of tot al dente, en dreineer.
2.Meng die tzatziki met die warm pasta. Geur dit na smaak met swartpeper en sout.
3.Gebruik twee vurke om die hoendervleis in repe te trek en sprinkel dit oor die pasta. Sprinkel mentblare en nog olyfolie oor en sit dit dadelik voor.
Wenk
Maak vinnig jou eie tzatziki deur ¼ koppie dik ongegeurde jogurt,’n skeut olyfolie, 3 huisies fyngekapte knoffel en die sap en gerasperde skil van ½ suurlemoen te meng. Verwyder die middelste waterige saad en die skil van ’n hele komkommer en kap of rasper die vleis baie fyn. Meng dit met die jogurtsous en gebruik die tzatziki dadelik.
ROAST BUTTERNUT, BILTONG AND BROWN RICE SALAD:
Serves/Makes:4
Prep Time:45 Minutes
Ingredients
1 1/3 cups brown rice
1 small butternut, peeled and chopped
3 Tbsp olive oil
Salt and milled pepper
1/2 cup finely sliced biltong
3 Tbsp onion roasted seeds
1 cup cucumber, cubed or shaved into ribbons
2 Tbsp parsley or mint, chopped
100g feta (Optional)
Method
1.Pre-heat oven to 180C [kan uitlos en butternut oor kole rooster]
2.Cook brown rice according to packet instructions
3.Drain and set aside
4.Toss butternut, olive oil and seasoning into a roasting pan
5.Roast butternut until cooked through and slightly charred
6.Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs
7.Serve tossed with your favourite vinaigrette or honey mustard dressing
Note: Leave out the rice for a good tortilla filling.
WENK:
Los die butternut heel en rooster oor die kole ipv in die oond.
[skoongemaak en pitter verwyder, jy kan net die helftes rooster of sny in skywe en rooster dan oor die kole.]
GRIEKSESLAAI - RYSSLAAI: [OVERBERG RESEPTE]
In plaas van ‘n normale Griekse slaai, sny jy hiervoor al die gewone bestanddele effens kleiner en gooi dit by rys vir ‘n heerlike koue rysslaai.
Vir 4 persone
1 koppie rou rys
4 sprietuie, gekap
1 koppie gerasperde komkommer
Ongeveer 300g kersietamaties, gehalveer
75g fetakaas, in klein blokkies gesny
6 swart olywe, ontpit en in kwarte gesny
Sout en vars gemaalde swartpeper
Paar handevol varsgekapte basiliekruid
Kook die rys met ‘n knippie sout tot gaar. Gooi dit uit in ‘n mengbak om af te koel.
Voeg die res van die bestanddele en sout en swartpeper na smaak by.
SLAAISOUS:
5ml aangemaakte heelkorrel- of Engelse mosterd
25ml olyfolie
25ml vars suurlemoensap
25ml rooiwyn asyn
Meng al die slaaisousbestanddele en gooi dit by die rys.
Hierdie slaai is op sy beste as dit ‘n paar uur in die yskas gestaan het.
APPELSLAAI: [nie jou normale waldorfslaai nie, hierdie kry kaneel]
Die heerlikste slaai. En mates pas jy aan na smaak en eters.
Appels
Rosyntjies
Mayonnaise
Room/melk
Fyn Kaneel
Knippie sout
Suiker
Moet nie appels afskil nie. (Skille gee kleur aan die slaai)
Sny appels in halwes, verwyder stronkie en pitte.
Kook appels net paar minute op in kookwater. Appels moet nog krakerig wees. Laat afkoel.
Sny halwes in dun skyfies.
Meng genoeg rosyntjies by vir tikkie soet smaak
Maak mayonnaise aan met klein bietjie room/melk, speserye na smaak en bietjie suiker as jy van soeter slaai hou. Die kaneel moet nie oordonderend wees nie.
Meng mayonnaise liggies met appels en rosyntjies. Die appels moet nie "verdrink" in die mayonnaise nie.
MAKLKE SOETSUUR PIESANGLAAI:
1 Blikkie Kondensmelk
1 Botteltjie Picalilli Atchar
6 tot 8 Groot piesangs
Meng die Kondensmelk en Picalilli Atchar saam.
Sny piesangs in skywe daarby.
Indien te dik, voeg bietjie melk by en roer deur.
Heerlik !!!!!
TWEE BILTONGSLAAI RESEPTE: [Jennifer Marais]
(net-net genoeg vir 4 persone)
1 - 2 Avo's
R25 se biltong, fyn, maar nie te fyn nie
2 tamaties in blokkies gesny
feta
kaas in blokkies gesny
biltong/peper chips dip
Meng alles saam en geniet.
BILTONGSLAAI: [Rika Spang]
Slaaisous:
60 ml balsem-asyn
125 ml olyfolie
1 knoffelhuisie, gekneus
5 ml suiker of na smaak
5 ml Dijon-mosterd
1 stingel sprietui, fyngekap
sout en varsgemaalde swartpeper
Slaai:
250 g klam, baie dun gekerfde biltong
375ml gerasperde cheddarkaas
'n verskeidenheid blaarslaai om die slaai op te rangskik
3 agurkies, gekap
2 hardgekookte eiers, in skyfies gesny
2 ryp avokado's, in blokkies, besprinkel met suurlemoensap
Plaas al die bestanddele vir die slaaisous in 'n skroefdekselbottel en skud goed. Hou in die yskas tot benodig. Plaas die biltong en kaas in 'n bak en voeg genoeg van die slaaisous by om dit goed klam te maak. Bedek en marineer ten minste 'n uur (of selfs tot 'n dag lank) in die yskas. Rangskik die blaarslaai op 'n mooi groot plat slaaibord en pak die slaaibestanddele bo-op. Besprinkel liggies met van die slaaisous. Skep die gemarineerde biltongmengsel bo-op en sit die oorblywende slaaisous apart in 'n klein bekertjie voor. Sit dadelik voor.
EIER EN SPINASIESLAAI: [Deur Barbara Joubert SARIE KOS]
Bestanddele
•6 hardgekookte eiers
•200 g baba-spinasieblare
•40 g bronkors (watercress)
•4 groot rosa-tamaties, in skywe gesny
•100 g ontpitte swartolywe
•300 g mozzarella-kaas, in ringe gesny
•1 avokado, in lang skywe gesny
•sowat 60 ml basiliepesto
•olyfolie om oor te sprinkel
Instruksies
(Genoeg vir 4)
Halveer hardgekookte eiers. Rangskik al die bestanddele behalwe die pesto en olyfolie in ’n groot slaaibak. Skep van die pesto oor en besprinkel met klein bietjie olyfolie. Sit voor met res van die pesto.
GEROOSTERDE AARTAPPEL EN SPEKSLAAI: [Kosredakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 4
6 aartappels, in wiggies gesny
sout en gemaalde swartpeper
Slaaisous:
125 ml (½ k) olyfolie + ekstra om vir die bakslag oor die aartappels te sprinkel
45 ml (3 e) balsemiekasyn
30 ml (2 e) Dijon-mosterd
5 ml (1 t) heuning
250 g swoerdlose repies spek
2 handevol babaspinasieblare, gewas
4 eiers, sag gekook en afgedop
Voorverhit die oond tot 200°C.
1. Pak die aartappelwiggies in ’n oondpan, geur na smaak en sprinkel ’n bietjie olie oor. Bak vir sowat 30 min. tot goudbruin, bros en gaar.
2. Meng in tussen die olie, asyn, mosterd en heuning tot goed gemeng. Geur die slaaisous na smaak en hou eenkant.
3. Braai die spek tot bros in ’n verhitte pan.
4. Sit die spinasie in ’n slaaibak en voeg die warm aartappels en spek by. Gooi die slaaisous oor en meng deur.
Sit die eiers bo-op en smul.
SPICY SHRIMP SALAD IN GRILLED AVO:
Ingredients:
½ pound shrimp
½ cup diced cucumber
1 thai chile, minced
2 tablespoons fresh orange juice
½ teaspoon orange zest, plus more for serving
2 tablespoons chopped tarragon, plus more for serving
3 tablespoons aioli
salt and pepper to taste
2 avocados, halved and pitted
Aioli:
2 egg yolks
1 cup canola oil
2 garlic cloves, minced
3 tablespoons lime juice
salt and pepper to taste
Directions:
1. Make the aoili. We like to whisk mayonnaise by hand, though others find the food processor easier to use for this. To use this method, place the egg yolks in a small bowl, place a cup of oil next to you, and keep a tablespoon handy. Use a whisk to break up the egg yolks in the bowl. Add a tablespoon of oil. Whisk that into the egg yolks so the yolks absorb it. Then repeat. And repeat. Just be patient. It will probably take about 10 minutes to get through all the oil. Then stir in the garlic and lime juice. Refrigerate.
2. Bring a pot of salted water to boil. Add the shrimp and cook until pink and done – about 3-4 minutes. Remove and place in a bowl of ice water to cool.
3. Dice the shrimp once they have cooled. Place the diced shrimp in a medium bowl.
4. Add the diced cucumber and minced thai chile. Mix it all together.
5. In a small bowl, mix together orange juice, ½ teaspoon orange zest, 2 tablespoons tarragon, and 3 tablespoons of the aioli. Season with salt and pepper to taste.
6. Stir the orange and aioli mixture into the shrimp and cucumber mixture. Refrigerate.
7. Heat charcoal or gas grill to high heat (around 400 degrees).
8. Using a paper towel or dish rag, coat cooking grates with a thin layer of canola oil. Place halved avocados on grill, cut side down. Cover, and come back in about 3-5 minutes to check on them. Once the bottoms have a nice char, remove from grill.
9. Spoon shrimp salad into each of the halves of avocado.
Sprinkle orange zest and tarragon on top. Then eat!
LEKKER SLAAI: [Slaai Resepte]
1 Slaaikop
3 Piesangs
½ k Sultanas of Rosyne
1 Avokadopeer
3 Hardgekookte Eiers
Slaaisous
Sout en Peper na smaak
METODE:
Kerf die slaaiblare fyn en sny die afgeskilde avokadopeer in stukkies. Sny die piesangs in skyfies en drup ʼn bietjie suurlemoensap daar-oor. Die eiers word ook in skywe gesny. Voeg nou al die bestanddele by die blaarslaai en voeg die sout en peper by. Voeg slaaisous by die mengsel.
ERIKA SLAAI:
1 pak spaghetti (kook tot sag ,maar nie pap)
1 Groot bottel mayonaise
1 blik kondensmelk
1 pak wortels (fyn gerasper)
1 groot ui (gerasper en afgedroog)
1 teelepel mosterd
METODE:
Meng Mayonaise, mosterd en kondensmelk.
Meng alles saam en geur goed met Aromat.
Sit in die yskas.
Hoe langer dit staan hoe lekkerder!
GARNAAL EN AARBEIE RYSSLAAI:
750 ml gaar
250 g gaar garnale, uitgedop en ruggraat verwyder
200 ml tafelseldery, in dun skyfies gesny
175 ml mayonnaise
125 ml aarbei joghurt
10 ml vars suurlemoensap
5 ml droë mosterdpoeier
sout en swartpeper na smaak
375 ml vars aarbeie, gehalveer
vars slaaiblare
M e t o d e
Meng die rys, garnale en seldery in ´n bak. Meng die mayonnaise, joghurt, suurlemoensap en geurmiddels saam in ´n ander bak. Voeg die mayonnaisemengsel by die rysmengsel. Meng goed. Vou die aarbeie liggies in. Voer ´n slaaibak of individuele bordjies met slaaiblare uit. Skep die rysslaai bo-op.
W e n k
Hierdie slaai is ´n ideale voorgereg.
SAMPIOENSLAAI:
400g knopie sampioene (gesny)
6 hardgekookte eiers(opgesny)
1 klein blikkie pynappelstukke
1 koppie mayonnaise
fondor
suurlemoenpeper
suurlemoensap
METODE:
Gooi fondor, suurlemoenpeper en suurlemoensap by gesnyde sampioene. Voeg opge snydehardgekookte eiers en pynappelstukke by en meng saam met die mayonnaise. Bedien so gou moontlik.
GEROOSTERDE EIERVRUGSLAAI:
2 klein eiervrugte, in skywe gesny
1 ui, in dun ringe gesny
150ml olyfolie
5ml sesamsaad
2 knoffelhuisies, gekneus
sout en peper na smaak
30ml suurlemoensap
SLAAISOUS
150ml Bulgaarse jogurt
30ml vars gekapte koljander
1 knoffelhuisie, gekneus
METODE:
Plaas die eiervrug en uieringe in 'n bak. Meng die olyfolie, sesamsaad, knoffel, sout en peper. Gooi oor die eiervrug en uie. Marineer 'n uur. Meng intussen jogurt, koljander, knoffel sout en peper. Laat staan 'n ruk. Plaas die groente onder 'n oondrooster en rooster 5 minute lank aan beide kante. Laat afkoel. Sny die eiervrugskywe in helftes. Meng die groente met suurlemoensap. Meng groente in die jogurtmengsel in. Laat staan 'n uur lank. Garneer met suurlemoenskyfies en koljanderblare. Sit voor met volgraan brood of melbaroosterbrood.
BLOUKAAS PASTASLAAI:
250g skulpnoedels
6 repe spekvleis
halwe rooi soetrissie
4 stingeluie
Kook skulpnoedels in genoeg vinnig kokende soutwater tot sag, dreineer en spoel af onder koue water. Braai spekvleis bros en kap fyner. Sny soetrissie en stingeluie in stukke. Meng alles saam in slaaibak. Gooi bereide slaaisous bo-oor, roer deur en verkoel tot benodig.
SLAAISOUS:
60g bloukaas
125ml romerige mayonnaise
sout en swartgemaalde swartpeper na smaak
30ml gekapte pietersielie
Krummel bloukaas by mayonnaise in en meng goed deur.
Voeg pietersielie by en geur met sout en swartpeper.
HUSARESLAAI: [deur Kymie van Niekerk]
2kg Gekookte medium groote aartappels (geskil en in blokkies gesny)
Plus minus 750 gram gaar gekruide maalvleis [“Lean”] moet redelik droog wees.
Bottel gerasperde beet [verkieslik KOO - plus minus 500gram]
1 Rou groot Granny Smith appel [fyn gerasper]
1 Rou groterige ui [fyn gerasper]
1 Groot gerasperde Agurkie
So 10 gerasperde suur uitjies [cocktail onions]
METODE:
“Mash” al die bestanddele goed saam dit moet goed fyn wees met geen klonte nie. (soos kappokaartappels) Proe maar aan die mengsel of dit na smaak is, dit moet ‘n redelike suuur smaak he. Dit moet ‘n droe redelike stywe tekstuur he. Skep die “pers mash” in n lugdigte houer en Laat staan oornag in yskas – hoe langer [tot so drie dae] dit staan hoe lekkerder!
Garneer gereg net voor bediening
Pak heel slaaiblare op n groot plat opdienbak, skep die aartappel-en beetmengsel bo-op en druk effens platterig. Smeer lekker dik met mayonnaise oor en garneer met gekookte eier, repies agurkies en klein gekleurde suur uitjies. Wanneer individuele porsies opgesep word moet dit saam met ‘n slaaiblaar opgeskep word. Hoop julle geniet dit net so baie soos ons gesin!
MANGO EN AMANDELSLAAI: [met erkenning aan Aan Tafel met Nettie Pikeur]
Amandels, hetsy heel of in skyfies of splinters
2 Mango's, in lang vingers gesny
Botter
Suurlemoensap
Slaaiblare, maar nie met ‘n skerp smaak nie
METODE:
Braai omtrent ‘n halwe pakkie amandels in botter tot bruin (brand maklik). Skep uit en laat afkoel. Gooi die sap van ‘n halwe ryp suurlemoen by die warm botter en roer saam (dit is jou slaaisous). Jy sal mettertyd agterkom of dit genoeg is, dalk moet jy nog ‘n bietjie maak. Pak ‘n dik laag slaaiblare op die boom van ‘n platterige bak. Strooi gesnyde mango daaroor, dan die amandels, en dan die sous. Dis heerlik as voorgereg of saam met vleis.
GEROOKTE MAKRIEL EN EIERSLAAI : [1,2,3 op die tafel]
SLAAISOUS :
40ml olyfolie
30ml rooiwynasyn
20ml korrelmosterd
Knippie mosterdpoeier
5ml heuning
Sout en vars gemaalde swartpeper
Meng al die bestanddele en klop goed.
Hou tot benodig.
SLAAI:
4 ekstra groot eiers teen kamertempratuur
200g gerookte gepeperde makriel, gevlok
Slaaiblare
50g pecorino- of parmesaankaas, gerasper
METODE:
Kook die eiers vir ongeveer 7 minute , dop af en laat afkoel.
Pak die gevlokte makriel op slaaiblare op ‘n slaaibord.
Sny eiers in die kwarte en rangskik dit tussen vis op die slaaibord.
Sprinkel die kaas oor.
Sit dit met die slaaisous voor, elkeen bedien hulself.
VARIASIE
Die makriel kan vervang word met gerookte snoek of forel.
KOUEVLEIS-SLAAI: [SOMMER NET SLAAI]
200g salami, in dun repies gesny
300g ham, in dun repies gesny
4 agurkies, in klein blokkies gesny
250ml mayonnaise
sout en varsgemaalde swartpeper na smaak
100ml Bulgaarse jogurt
Meng die ham, salami en agurkies.
Ook die mayonnaise en jogurt.
Geur met sout en swartpeper.
Meng alles nou goed saam en sit voor saam met vars broodrolletjies.
Lewer 4 porsies
WENK:
Baie Supermarkte verkoop pakkies met gemengde stukkies kouevleis. Koop dit, want jy kan baie goed met dit doen en dis heelwat goedkoper ook. [dis die stukkies wat oorbly wanneer hulle die kouevleis sny om te verpak.] [die off cuts m.a.w.]
SLAAI MET 'N BYT: [SOMMER NET SLAAIE]
SLAAI
425g blikkie sardyne in skerp sous
100g sampioene, gekerf
2 ryp tamaties, geskil en fyn gekap
½ komkommer, geskil, fyn gekap
6 sprietuie, gekerf met die groen lowwe
1 kropslaai, in stukkies gebreek
10ml fyn gekapte vars koljander (dhania-blare) of pietersielie
SLAAISOUS
5ml kerrie of mosterdpoeier na smaak
125ml lae oliemayonnaise
2,5ml borrie
Dreineer die sardyne. Meng al die ander slaaibestanddele in 'n bak. Voeg sout en swartpeper na smaak by. Meng die bestanddele van die slaaisous saam. Hou 'n bietjie slaaisous eenkant en giet die res oor die hele slaai. Meng liggies en skep in 'n slaaibak. Rangskik die heel sardyne versigtig op die slaai en bedruip die vis met die res van die slaaisous. Garneer met vars gekapte koljander of pietersielie.
Lewer 4-5 porsies.
"NO-BAKE" BAKED POTATO SALAD:
This twist on traditional potato salad has all the taste of a loaded baked potato, minus the baking part. Enjoy our No-Bake Baked Potato Salad for a change of pace.
Serves: 6
Cooking Time: 20 min
WHAT YOU'LL NEED:
8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
1 tablespoon salt
1 (16-ounce) container sour cream
¼ cup real bacon bits
4 scallions (green onions), thinly sliced
½ teaspoon black pepper
WHAT TO DO:
1.Place potatoes in a large pot and add enough water to cover them. Add salt and bring to a boil over high heat.
2.Cook potatoes 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly.
3.In a large bowl, combine remaining ingredients; mix well. Add potatoes and mix until well combined.
4.Serve warm, or cover and chill until ready to serve.
NOTE:
For a really loaded "baked" potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.
GREEN BEAN POTATO SALAD WITH SHALLOT VINAIGRETTE:
Very yummy!!!
handfull of green beans or tin of green beans drained
1 plastic bag of baby potatoes
1 medium shallot, minced
2 tablespoons white wine vinegar
¼ cup olive oil
1 teaspoon Dijon mustard
2 teaspoons agave nectar
teaspoons minced chives
2 teaspoons minced tarragon
salt & pepper, to taste
HOW TO MAKE:
Wash the potatoes and cut them in half. If they’re large you can quarter them. Put the potatoes in a pot and cover with fresh water. Add a pinch of salt and bring to a boil. Once they’re easily pierced and slide off the knife or fork used to test them, drain them and put them in a large bowl.
While the potatoes cook, you can either steam or boil the green beans. Tip and tail them, and slice them into about 1 to 1 1/2-inch lengths. Make sure they’re cooked enough to not be squeaky (this drives me crazy!), but not so much that they aren’t overcooked and mushy. I just keep tasting them to make sure they’re the texture I like. Drain them, and add them to the bowl with the potatoes.
For the vinaigrette, mince the shallot and add it to a small bowl. Pour the white wine vinegar over the shallot, stir, and let the mixture set for a couple of minutes. Add the olive oil in a thin stream while you whisk, and then add the mustard and agave nectar. Whisk the vinaigrette well to incorporate everything, and add salt and pepper to taste.
Pour the dressing over the hot potatoes and green beans, and toss to coat. This will keep well in the fridge over night, but it’s best served at room temperature.
Notes:
If you don’t have fresh herbs you can use dry. Just start by adding ¼ to ½ teaspoon dry and add more to taste if needed. You can also use other herb combinations, or just leave them out altogether. Don’t worry about have exactly the measurements listed – I just used those because they happened to be the amounts I grabbed at the farmers market. You can always double the vinaigrette if you need to, or save some of it for a different salad if you have too much.
CHAKALAKA: [robertsons]
Ingredients
½ cup Sunflower Oil
1 Large Onion finely chopped
2 Green Peppers finely chopped
2 tsp Robertsons Barbecue Spice
1 tsp Robertsons Peri-Peri
1 tbsp Hot Curry Powder
Tomatoes Large grated
4 Carrots Large peeled and grated
1 tin Baked Beans in Tomato Sauce
5 ml Aromat
Instructions
1. Warm the oil in a pot for 1 minute
•2. Add onions and green pepper and fry until soft with Barbecue Spice, Peri-Peri and curry powder
•3. Add the grated carrots, tomatoes and baked beans and mix well
•4. Allow the mixture to cook for 15 minutes on medium heat
5. Stir the mixture every 5 minutes to ensure that it does not stick, and becomes smooth
•6. Add the Aromat and cook for another 5 minutes
•7. Serve with wors and pap.
4 V-SLAAI: [DIE NATHANIëL TAFEL]
(Vars, vesel, vinnig en vullend)
JY BENODIG:
SOUS:
½ t Engelse mosterd (sterk)
2 t heuning
2 e lemoensap
1 t witwynasyn
½ t paprika
sout en swartpeper
SLAAI:
225g rooi- of witkool of 'n mengsel van die twee
3 middelslaggeelwortels
10 repies gedroogde mango
1 rooiskil-appel
1 x 200g blikkie groen - of cannellini boontjies, gedreineer
¼ k(50g) dadels, gekap
METODE:
SOUS:
Meng die mosterd deeglik met die heuning. Voeg die lemoensap, asyn, paprika en geurmiddels by en meng goed. Verkoel in die yskas tot benodig.
SLAAI:
Kerf die kool baie fyn, en gooi die stronke en wit riwwe weg. Sny die wortels in baie dun repies van sowat 5cm lank. Rangskik saam met res van bestanddele op groot bord.
Gooi sous net voor etenstyd oor.
APPEL EN SELDERYSLAAI:
Genoeg vir 2 persone
1 gaar aartappel in bokkies gesny
1 steel seldery
1 appel
3e mayonaise
½t sout
½t mosterd
1e gekapte pekanneute/okkerneute
METODE:
Sny seldery en appel in blokkies.
Meng met die res van die bestanddele.
Verkoel en bedien.
WATERMELON SALAD FOR THE BRAAI: [ Lisa ]
Description: Very South African salad!
INGREDIENTS:
about 4 cups pitted and diced (quite big pieces) watermelon
½ small crisp lettuce
1 small onion, sliced
Calamata olives
2 disks feta cheese, diced
½ cup sliced cucumber
1 cup cocktail tomatoes, sliced in half
Salad dressing of your choice (Greek is good for this salad)
PREPARATION:
Prepare salad as usual, allowing people to add salad dressing themselves.
COLESLAW WITH PINEAPPLE AND MARSHMALLOWS: [PINJOY RECIPES]
½ medium cabbage
½ cup mayonnaise (or salad dressing)- I reduced fat mayonnaise
1 cup drained crushed pineapple
¼ cup cut-up marshmallows (optional)
salt and pepper to taste
raisins (optional)
METHOD:
1. Chill the cabbage thoroughly. Finely shred the cabbage. Wash the shredded cabbage in cold water (in a colander) or wash in your salad spinner.
Measure 4 cups of shredded cabbage.
2. Refrigerate in a paper towel wrap (to absorb the moisture).
3. Combine the remaining ingredients. Pour over the cabbage. Mix and toss lightly.
Coleslaw salad tastes best when refrigerated for many hours so the cabbage seeps in most of the pineapple and dressing flavors.
Yield: 6 servings.
KERRIEPERSKES: [Jacobus Stofberg]
1 groot blik perske skywe of halwes
2 uie in dun skywe gesny
30 ml olie
2 teelepels matige kerrie
125 ml asyn
125 ml suiker
2 eetlepels blatjangstroop van die perskes
Metode:
Braai die uie in die olie tot sag en deurskynend.
Voeg die ander bestandele behalwe die perskes by en laat die stroop effens dik kook.
Koel af en gooi oor perskes.!!!!!!!!
GESTOLDE TUNA VOORGEREG: [BOEREKOS.COM]
Hierdie reseppie is dood maklik om voor te berei. Maak dit sommer drie dae voor die tyd, en hou in yskas tot benodig.
Bestanddele.
3 Blikkies Tuna (in water)
1 Groterige ui. Baie fyn gekap.
3 Gekookte eiers, fyn gekap.
4 Klein agurkies, fyn gekap.
1 Koppie Mayonaise.
1 Koppie kookwater,
1 Pakkie suurlemoenjellie.
1 Teelepel gelatien.
Varsgemaalde Swart peper.
Metode.
Dreineer die tunavis. Los Jellie en ekstra gelatien in kookwater op. Meng al die bestanddele, maar vou mayonaise laaste in. Maak vorms of houers eers nat voor mengsel ingegiet word. Stol in klein kelkies of een groot ring. Genoeg vir plus/minus 25 kelkies Bedien op vars slaaiblaar met pietersielie en klein tamaties vir garnering.
GESTOLDE KAASVORM: [BRON ONBEKEND]
(vir die dae wat jy bietjie wil afshow - heerlik vir die someraande)
1 (175g) bloukaas (wedge) gerasper
1 klein ui gerasper
1 houertjie gladde (ongegeurde) maaskaas
1 sakkie gelatine
1 houertjie room styfgeklop
75ml mayonnaise
2ml anchovy-essens of 2,5ml vissmeer
METODE:
Klop room styf. Rasper blou kaas en uie by. Voeg maaskaas by. Maak gelatien aan met 100ml kookwater, roer tot glad, laat dit afkoel en gooi by mengsel. Voeg vissmeer (meng met klein bietjie kookwater) of essens by. Meng goed en plaas in ring. Sit in yskas tot gestol.
As ek die ring klaar in die opdienbord gesit het en jou gaste oppad is, vul ek die gat in die middel met een van die volgende : - klein tamaties, olywe, groen vye, druiwekorrels, kersies, peppadews of ‘n klein bakkie met sweet chilli sous – net wat jy het of waarvan jy hou. Dit lyk nogal baie mooi en dit is weer iets anders as die gewone snacks! Mens kan dit in klein snytjies sny sodra die gaste daarvan wil hê.
Bedien met groenvye, waatlemoenstukkke, sweet chillisous, growwe brood en beskuitjies.
Dit het ‘n baie milde bloukaassmaak en is glad nie oorheersend nie. Selfs mense wat nie van bloukaas hou nie vind dit BAIE lekker.
CHICKEN SALAD WITH WALNUTS AND GRAPES: (tried and true)
We had this for lunch one day on croissants. I made one batch with the nuts and grapes and one batch without to accommodate everyone’s taste buds!
2 cups diced chicken (I used a can of HEINZ shredded chicken)
1/3 – 1/2 cup mayonnaise
2 tablespoons sour cream
1 cup seedless green grapes, sliced in half
3 green onions, with some green, thinly sliced (left these out for the girls)
1celery stalk, thinly sliced
1/2 cup walnut pieces
1/4 teaspoon salt
dash pepper
1 tablespoon lemon juice
1 teaspoon honey
METHOD:
Combine chicken with mayo, sour cream, grapes, onions, celery, nuts, salt, pepper and lemon juice. Stir in honey and more mayo if needed. Serve on salad greens or croissants.
BBQ SQUID SALAD WITH LEMON AND CHILI DRESSING:
Serves 4, Barbecue optional Ingredients
1 tablespoon chilli oil
1 tablespoon lemon rind (finely grated)
2 teaspoons black peppercorns (crushed)
500g small squid (calamari) tubes, cleaned
30g fresh basil leaves
30g fresh mint leaves
30g fresh coriander leaves
Lemon and Chilli Dressing
1 fresh green chilli, chopped
2 tablespoons brown sugar
3 tablespoons lemon juice
2 tablespoons light soy sauce
Method
1 Combine oil, lemon rind and peppercorns in a shallow glass or ceramic dish. Add squid and marinate for 30 minutes (longer if you want them to be more tender and with stronger flavour).
2 Preheat barbecue, char-grill pan or frying pan to a high heat.
3 Line a serving platter with the basil, mint and coriander. Cover with plastic food wrap and chill until ready to serve.
4 To make dressing, combine chilli, sugar, lemon juice and soy sauce in a bowl.
5 Cook squid on barbecue or in char-grill pan or frying pan for 30 seconds each side or until tender - take care not to overcook or the squid will become tough.
6 To serve, place squid on top of herbs. Drizzle with dressing, and enjoy!
Tip:
To clean fresh squid - the ideal way to BBQ - pull tentacles from the squid, carefully taking with them the stomach and ink bag. Then cut the beak, stomach and ink bag from the tentacles and discard.
Wash tentacles well. Wash 'hood' and peel away skin. For this recipe, the hoods are usually left whole, though if you want, the tentacles can be cut into small pieces and also used in the dish.
KERRIE SPAGHETTI : [BOEREKOS MET LORRAINE]
Ouma Sielie se resep . Hierdie warm slaai is spesiaal vir die manne. Dis heerlik saam met braaivleis.
Bestandele
1 groot ui
kookolie
15ml garlic
klein blikkie tamatiepuree
3lourierblare
2kaneelstokkies
halwe pak spaghetti
Kerriesous
10ml kerrie
5ml borrie
10ml appelkoos konfyt
10ml suiker
2lepels chutney
2lepels tamatiesous
50ml worcestershire sous
100ml water
METODE:
Bring water tot kookpunt voeg sout by en breek spaghettie in drie dele en kook, spoel in vergieter en hou eenkant.
Gooi genoeg kookolie in pot sodat dit die hele bodem bedek. Smoor ui en garlic in die olie tot sag en voeg lourierblare en kaneel stokkies by. Gooi kerriesous by en laat prut op lae hitte. Voeg nou die tamatiepuree by en roer deur en laastens voeg gaar spaghettie by,voeg sout en roer spaghettie goed deur die sous. Bedien warm saam met braaivleis.
Hierdie warm slaai lewer 6 tot 8 porsies.
GROENTE SLAAI:
¾ kop mayonnaise
2e asyn
6 gaar aartappels in blokkies gesny
2 wortels in blokkies gesny
½ kop gaar groenboontjies of 1 blikkie gedreineer
½ groen pepper gekap
1 ui gekap
1t sout
Of geur met Aromat en swartpeper
METODE:
Meng die mayo en asyn.
Gooi oor warm aartappels en wortels.
Laat rus vir 10 minute.
Voeg nou die oorblywende bestanddele by.
Plaas in yskas om te verkoel.
Bedien en geniet!
MY WENK:
Jy kan ‘n handvol gerasperde cheddarkaas hierby voeg.
Jy kan ook so 6 stukkies spek bros braai, kap en hierby voeg.
‘n Bietjie mosterdpoeier hierby is ook baie lekker.
PEA SALAD: [YUMMY] [Source: My Mom]
Ingredients
1 (20 oz.) package frozen peas (I used a 24 oz. package ~ I couldn't find a 20 oz.)
1 cup. chopped celery
1/4 cup. chopped green onions (I just put in the whole bunch of green onions, chopped)
2 hard-cooked eggs, chopped
1 cup. shredded cheddar cheese
1 (2 oz.) jar pimentos, drained
1/2 cup. mayonnaise
3 T. sweet pickle relish
1 tsp. sugar
1 tsp. ground mustard
1 tsp. seasoned salt (I used regular salt)
Directions
1. Thaw peas by running them under cool water.
2. Combine peas, celery, eggs, green onions, cheddar, and pimientos in a large bowl. In a small bowl, combine mayonnaise, relish, and seasonings; stir into pea mixture.
3. Cover and refrigerate until serving.
ITALINA TUNA FISH SALAD: [By Naturelover -Photo by JackieOhNo!]
Prep Time: 10 mins
Total Time: 10 mins
Servings: 2-4
About This Recipe
"This comes from an old Saint Rocco church cook book. I am posting this as written, but adjustments in can sizes will have to be made because they just don't make the same size cans anymore. The ingredients may sound strange, but it really does taste good. It would really make a nice lite lunch."
Ingredients
2x (5 ounce) cans tuna fish
½ (3 7/8 ounce) cans sliced black olives
1 large oranges, peeled and diced
1 stalk celery, sliced
1 small sweet onions, thinly sliced
2 tablespoons olive oil
Directions
1.Combine all ingredients by tossing gently. Chill 1/2 hour before serving.
2.I prefer Genoa brand tuna in olive oil. Also i like to add freshly ground pepper, lots of it. Salt to taste.
OULAP SE ROOISLAAI: [Deur Aletta Lintvelt - Foto- Myburgh du Plessis]
WENK: Die salsa is ook baie lekker saam met gebraaide lamstjops.
Vir 8
Voorbereityd 20 minute
Hierdie kombinasie van rooi vrugte en tamaties sorg vir ’n verfrissende soetsuur salsa wat heerlik is saam met braaivleis. Eksperimenteer gerus met enige vrugte van jou keuse.
Jy benodig
waatlemoenskywe, ontpit, of aarbeie
2 perskes
3 koppies rosa- of kersietamaties
sap en skil van 2 lemmetjies (of 1 suurlemoen)
½ koppie gekapte pikantrissie
’n groot hand vol basilie, gekap’n groot hand vol grasuie, gekap
½ rooiui, fyngekap
½ rooi brandrissie, gekap (opsioneel)
1 eetlepel heuning
Só maak jy
1.Sny die waatlemoen in klein blokkies van ongeveer 2 cm – jy het ongeveer 2 koppies hiervan nodig. As jy aarbeie gebruik, sny hulle almal middeldeur.
2.Sny die perskes in blokkies – jy het ongeveer 1½ koppie vol nodig. (Ryp, soet nektariens werk die beste.)
3.Sny die tamatie in kwarte en meng dit liggies met die waatlemoen (of aarbeie) en perske. Rasper die skil van die lemmetjies daaroor en druk die sap daaroor uit. Voeg die res van die bestanddele by en meng alles versigtig deur.
4.Skep die rooislaai in ’n groot pre- Oulap-se-rooislaai serveerfles (soos op die foto) en sit dit vir ’n uur in die yskas. Laat elkeen self slaai uit die fles skep om saam met die varklies te geniet.
PASTA SALAD:
2-3 handfulls of pasta (shape of your choice)
- cook according to package instructions until al dente, Drain and let it cool slightly before mixing in the sauce/dressing
Sauce:
Approx 1 cup mayo (can use less, depends on how saucy you like it)
1/4 greenpepper – finely chopped
1 small onion – finely chopped (or spring onion)
1 teaspoon curry powder
2 tablespoons each tomato sauce & chutney
Cheese (about a 1cm strip from a normal store bought block, diced into small blocks)
About 1/2 can pineapple pieces (and/or peach slices) in bite sized pieces (I only had pineapple – can add more it you like it fruity)
Juice of the canned fruit
Salt, Pepper & Sugar to Taste
- Mix the mayo, curry, tomato sauce, chutney and a bit of juice until wel combined
- Taste, adjust seasoning accordingly
- Mix onion, greenpepper, cheese & fruit pieces in a suitable bowl with the pasta (leave enought space to add sauce and mix)
- Add the sauce (dressing?)
- Let it cool in the fridge, it always tastes better the next day!
SALM-EIER EN ASPERSIE-SLAAI: [HOPE MALAU - uit HUISGENOOT]
250 g mini-tamaties
sout en peper
1 knoffelhuisie
5 ml (1 t) olie
7 heel aspersies
100 g salmforel
’n hand vol slaaiblare
4 eiers
SO MAAK JY:
1. Voorverhit die oond tot 180⁰C. Plaas die tamaties in ’n roosterpan en geur goed. Voeg die knoffel by en meng. Bedruip met olie en rooster vir 15 minute.
2. Verhit olie in ’n pan en braai die aspersies tot deurwarm. Sit die eiers in ’n pot vol kookwater, laat prut vir 7 minute en haal uit.
3. Rangskik die aspersies op opdienborde en bestrooi met tamaties en salm. Bedek met die effens loperige eiers en sit voor.
WENK:
Jy kan die tamaties ook in 'n pan rooster i.p.v. in die oond.
Hierdie is 'n heerlike ligte ete of jy kan dit as bykos bedien.
COWBOY'S BEST LOADED COLESLAW: [LION RECIPE]
If you're looking for the best coleslaw recipe to make to satisfy all of your potluck guests, try this Cowboy's Best Loaded Coleslaw recipe. This isn't your ordinary simple coleslaw recipe - instead this Western-inspired version is chocked full of veggies that give this side dish tons of flavor and exciting textures. Once you try this cowboy recipe for coleslaw, you'll wonder why you ever prepared those old boring coleslaw recipes before. It's one of our favorite dishes to make for potlucks and summer picnics!
Ingredients
•2 cups corn, fresh or frozen
•1 head cabbage, coarsely grated or chopped
•1 green bell pepper, trimmed and diced
•1 red bell pepper, trimmed and diced
•1 sweet onion, chopped
•lettuce leaves, optional
•2 tablespoons white wine vinegar
•2 tablespoons olive oil
•2 teaspoons sugar or honey
•1/2 cup mayonnaise
•1/4 cup parsley, fresh, chopped
•1 tablespoon fresh herbs, such as basil, tarragon or chives
•salt, to taste
•black pepper, to taste
INSTRUCTIONS:
1.Prepare all vegetables as indicated, except lettuce, and combine in a large bowl. Cover and set aside.
2.Combine vinegar, olive oil and sugar or honey and heat on stove or in microwave, stirring until sugar dissolves. Chill mixture.
3.Once cooled, mix with mayonnaise, parsley and herbs. Add to cabbage/corn mixture, combining thoroughly; chill until serving.
4.Line large bowl with lettuce and fill with salad.
ASPARAGUS AND GOAT CHEESE SALAD:
Say bye-bye to the boring salad of yesteryear because this new Asparagus and Goat Cheese Salad is in town and here to stay! Get ready for this one, everyone! It's a knock-out!
Serves: 6
Cooking Time: 3 min
What You'll Need:
1kg fresh asparagus
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1 large head Boston lettuce, torn
2 ounces goat cheese
What To Do:
1.Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in a small amount of boiling water 3 minutes or until crisp-tender. Drain well, and set aside.
2.Combine vinegar, salt, and pepper in small bowl; add oil in a thin stream, whisking until blended. Pour dressing over asparagus; toss gently to coat.
3.To serve, divide lettuce evenly among 6 individual salad plates. Spoon asparagus over lettuce; crumble cheese evenly over asparagus.
Notes
Spring's the season when delicate, pencil-thin asparagus are at their peak. Before you cook 'em, snap 'em! That is, hold a spear in one hand and snap off the tough end with the other hand; what's left will cook up oh-so-tender.
KFC COPY CAT COLESLAW:
Yield: 10-12
Ingredients
DRESSING:
½ cup mayonnaise
1/3 cup granulated sugar
¼ cup milk
¼ cup buttermilk
2½ tablespoons lemon juice
1½ tablespoons white vinegar
½ teaspoon salt
1/8 teaspoon pepper
SLAW:
1 head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion
Instructions
1.Chop cabbage into chunks and run through your food processor, or chop fine.
2.Combine all of the dressing ingredients in a large bowl, whisk well.
3.Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
4.Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.
ASIAN CABBAGE MANGO SLAW: [Skinnytaste.com]
Gluten-free, low-carb, dairy-free, vegan and egg-free.
Servings: 6
Ingredients:
2 cups shredded cabbage
1/2 cup shredded carrots
1 mango, not fully ripe
3 medium scallions, chopped
3 tbsp rice vinegar
1/2 lime, juiced
1 tbsp low sodium soy sauce (or tamari for gluten free)
1 tbsp sesame oil
1 tsp black and white sesame seeds
Directions:
Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions and toss together in a large bowl.
Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.
Serve sprinkled with sesame seeds.
GEROOKTE MAKRIEL EN EIERSLAAI :[1,2,3 OP DIE TAFEL]SLAAISOUS :
40ml olyfolie
30ml rooiwynasyn
20ml korrelmosterd
Knippie mosterdpoeier
5ml heuning
Sout en vars gemaalde swartpeper
Meng al die bestanddele en klop goed.
Hou tot benodig.
SLAAI:
4 ekstra groot eiers teen kamertempratuur
200g gerookte gepeperde makriel, gevlok
Slaaiblare
50g pecprino- of parmesaankaas, gerasper
METODE:
Kook die eiers vir ongeveer 7 minute , dop af en laat afkoel.
Pak die gevlokte makriel op slaaiblare op ‘n slaaibord.
Sny eiers in die kwarte en rangskik dit tussen vis op die slaaibord.
Sprinkel die kaas oor.
Sit dit met die slaaisous voor, elkeen bedien hulself.
VARIASIE:
Die makriel kan vervang word met gerookte snoek of forel.
FISH SALAD:
Salad Ingredients
1/2 kg fillet of any white fish
•Juice of 1/2 a lemon
•200 ml water
•4 tomatoes
•125 g canned asparagus tips
•100 g halved walnuts
•1 egg yolk
•1tsp mustard
•100 ml mayonnaise
•75 ml yogurt
•Salt, white pepper
•Pinch of sugar
•100 ml sour cream
•1 head lettuce
•1 egg, hard-boiled
•Few sprigs parsley
•Salt
How to make Fish Salad
•Rinse the fish in cold water, pat dry and sprinkle with lemon juice. Boil water with salt, add fish, reduce heat and poach gently for 10 minutes. Remove from heat and leave the fish in the stock to cool for 30 minutes. Drain and break the fish into bite-size pieces. Skin and quarter three tomatoes and mix with the fish, together with the drained asparagus tips and walnut halves.
•Dressing:
Mix the egg yolk with mustard and mayonnaise. Add the yogurt and season with salt, pepper and sugar. Blend in the sour cream. Reserve 2 tbsp of the dressing and carefully fold the remainder into the fish salad. Marinate for 10 minutes. Line a flat dish with the lettuce leaves and pile the fish salad on top. Cover with the remaining dressing. Garnish with tomato and egg wedges, parsley and walnuts.
•Serve with fresh bread and butter. This is a lunch or dinner dish, alternatively it may be served with melba toast as a starter.
Serves 4
RENCIA SE AARTAPPELSLAAI: [RENTIA ODENDAAL PRETORIUS]
Kook aartappels tot gaar en sny is blokkies of ringe – soos verkies
Maak sousie van:
Mayonaise, kondensmelk, chutney, mosterd, sout, gemaalde swartpeper en bietjie melk (ek gooi altyd so ‘n splash honey and mustard sous ook by en los die kondensmelk)
Dan meng ek die volgende by my aartappels,
ui fyngekap
greenpepper fyn gekap
hardgekookte eier in skywe gesny
Pynappel stukke of jy kan ook die mouse gebruik (dreineer sap af)
Gerkins fyngekap
Blokkies kaas
Gebraaide stukkies bacon (opsioneel maar baie lekker)
MAAK DAN SO:
Meng dan alles lekker deur en bewaar in die yskas. Net voor jy dit opdien, meng weer lekker deur en sprinkel vars pietersielie en spruituie oor of gedroogde pietersielie.
Die slaai is baie lekker as dit vir tenminste ‘n dag in die yskas gestaan het.
12 MINUTE HOT CABBAGE SLAW: [By: Lana from Never Enough Thyme]
This image courtesy of lanascooking.com
As much as we love recipes with cabbage, sometimes they can get a bit boring. Mix things up a bit with this warm version. A lightning fast dish, this recipe for 12 Minute Hot Cabbage Slaw is one you'll find yourself using again and again because it's quick and delicious. Great when paired with a sandwich, this cabbage-based slaw will give all other side dish recipes a run for their money. You haven't completed your collection of easy coleslaw recipes until you've made this hot variety!
Serves: 4
Preparation Time: 5 min
Cooking Time: 7 min
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 4 servings
A different side for poultry, fish, pork, or your favorite sandwich. A slaw that's served warm!
Ingredients
6 cups packaged slaw mix (or shredded green or red cabbage)
2 tsp. salt
2 tblsp. butter
1 cup milk
2 tsp. caraway seeds
1 tsp. dried tarragon
Ground black pepper to taste
Instructions
1.Rinse the cabbage, drain lightly, and place in a saucepan over medium heat. Sprinkle with the salt and cover. When sizzling can be heard, reduce the heat to low and cook for 5 minutes.
2.Add the butter, milk, caraway seeds, tarragon, and black pepper. Stir to blend. Bring to a boil. Remove from heat and serve immediately.
MOLDED EGG SALAD: [LOIS CHAPMAN]
8-10 Servings
Prep: 15 min. + chilling
Ingredients
3 packets unflavored gelatin
1 cup water
2 cups mayonnaise
12 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet red pepper
1/2 cup sliced green onions
1/2 cup sweet pickle relish
1 teaspoon salt
1/4 teaspoon pepper
Thinly sliced HoneyBaked Ham®, optional
Directions
•In a medium saucepan, soften gelatin in water for 5 minutes. Stir
over low heat until gelatin dissolves. Remove from the heat.
•Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions,
relish, salt and pepper; mix well. Pour into a 8-cup mold coated
with cooking spray. Chill overnight.
•Unmold onto a serving platter. If desired, use ham as a garnish
around the sides of the mold, or place several pieces in the center
if using a ring mold.
GROENBOONTJIE EN KAASSLAAI: [KITSKOS]
Blikkie groenboontjies
Cheddarkaas in blokkies gesny
Tamatie in blokkies gesny
Ui, fyn gekerf
Knippie suiker
Sout en peper na smaak
Mayonaise
SO MAAK JY:
Meng alles in ’n slaaibak en verkil totdat jy dit benodig.
BLOUKAAS PASTASLAAI: [KOOKKUNS]
Meng die volgende:
250 g gaar skulpie pasta, gedreineer en afgespoel onder koue water
4 stingeluie, gekap
½ soetrissie, in blokkies gesny
6 repe spek, gerooster en gekap
Slaaisous:
½ koppie romerige mayonnaise
60 g bloukaas
2 eetleps pietersielie, fyngekap
Sout en peper
BLT WEDGE SALAD: [THE COOKING BRIDE]
Buttermilk Bleu Cheese Dressing from Come On In.
Author: Lisa B.
Serves: 4
Ingredients
•1 head iceberg lettuce, cut into quarters
•1 medium tomato, diced
•4 strips bacon, cooked, diced
Buttermilk Bleu Cheese Dressing:
•1 large egg
•3 cloves garlic
•1 cup vegetable oil
•¼ cup buttermilk
•½ teaspoon salt
•½ teaspoon white pepper
•¼ teaspoon cayenne pepper
•8 ounces blue cheese, coarsely crumbled
Instructions
1.In a blender or food processor, combine egg and garlic cloves.
2.While the machine is still running, slowly add oil in a thin stream.
3.Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine.
4.Pour dressing into a bowl and stir in cheese.
5.To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with diced tomatoes and bacon crumbles.
ALTA SE PASTA RYS SLAAI: [LORRAINE SE BOEREKOS]
250 ml pasta rys
1groot ui fyn gekap
halwe pynappel
1 green pepper
10ml sout
mayo en 125ml kondense melk
swart peper na smaak
SO MAAK JY:
Bring water tot kookpunt , voeg pasta rys by, kook op lae hitte ,roer gereeld, kook vir 20min, gooi in vergieter en spoel koue water daaroor.
Plaas in opdien bak meng bogenoemde bestandele by en plaas in yskas tot opdien tyd.
TAMATIESOUS PASTA SLAAI: [LORRAINE SE BOEREKOS]
500g skroef noodles
250ml tamatiesous
250ml suiker
50ml asyn
50ml olie
5ml sout
1groot ui
1 green pepper
10ml kerriepoeier
Metode
Bring n pot water tot kook punt,as water kook voeg skroef noodles by. roer gereeld kook so 20min as jy die pasta kan sny met lepel teen kant van pot is dit gaar.
Gooi in vergieter en spoel koue water daaroor.
Plaas noodles in opdien bak,maak ui fyn in twister. Kap greenpepper in baie klein blokkies.
Meng tamatiesous,asyn ,olie, suiker en kerrie. Giet sous oor noodles voeg sout by en roer deur.
Hierdie slaai is heerlik as jy dit n aand voor n braai kan voorberei want die volgende dag smaak dit op sy beste.
Hou in yskas tot die volgende dag en meng slaai weer want sous is geneig om onder te lê.
WARM NICOISE-SLAAI: [ROOI ROSE - Vickie de Beer]
Die slaai kom uit die pragmooi Franse stad Nice, maar ek het dit al wêreldwyd in baie verskillende gedaantes geëet. Hierdie is my gunstelingmanier om die slaai as voorgereg voor te sit. Voeg net sag gekookte baba-aartappels by om die gereg vullend genoeg vir ’n maaltyd te maak. As jy die volle resepmate vir die vinaigrette (slaaisous) volg, sal jy slaaisous vir die volgende keer ook hê. Dis so nuttig om tuisgemaakte slaaisous in die kas te hê dat ek sommer genoeg vir ’n paar weke maak. Gebruik die sous ook as marinade, of oor vis en groente.
genoeg vir 4
2 ryp tamaties, in kwarte gesny (vir ’n lekker variasie kan jy die tamaties vinnig rooster)
200 g swart olywe, ontpit
30 ml (2 e) kappertjiesaad (capers)
hand vol roketblare
180 g groenboontjies
2 blikkies tunastukke in soutwater, gedreineer
4 eiers
FRANSE VINAIGRETTE
1 knoffelhuisie, fyngekap
5 ml (1 t) mosterd
15 ml (1 e) heuning
500 ml (2 koppies) avokado-olie
250 ml (1 koppie) witwynasyn
2 ansjovisfilette, fyn gekap
’n hand vol gekapte pietersielie
sout en peper na smaak
SLAAISOUS
1.Meng al die bestanddele in ’n glasbottel met ’n skroefdeksel en skud die sous totdat dit emulsifiseer, of meng met ’n handklitser.
SLAAI
2.Voeg die tamaties, olywe, kappertjiesaad en roketblare in ’n middelslag-mengbak.
3.Sny die stingels van die boontjies af, maar behou die punte.
4.Kook die boontjies in vinnig borrelende water tot net ság maar nog krakerig. Gooi van die slaaisous oor die warm bone en meng deur die res van die slaaibestanddele.
5.Meng die tunastukke deur die slaai.
6.Sit die eiers in ’n kastrol kokende water. Kook 6 min. vir sagte eiers wat nie loop nie en 8 min. vir gaar eiers.
7.Dop die eiers af, sny vertikaal middeldeur en pak dit op die slaai uit.
8.Sit voor met ekstra slaaisous en krakerige brood.
ORZO SALAD: [MY COLUMBIAN RECIPES]
Ingredients:
1/2 pound orzo pasta
1 pound grape or cherry tomatoes, sliced
2 large carrots, shredded
1 cucumber diced
1 can of garbanzo bean rinsed and drained
1/3 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 pound feta cheese, crumbled
1 avocado, diced
For the dressing:
Juice of 3 lemons
Juice of 1 lime
1 garlic clove
1/4 cup olive oil
Salt and pepper
Directions:
1. Cook the pasta in a large pot of boiling salted water according to the directions on the package.
2. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, carrots, cucumber, garbanzo beans, red onion, cilantro, parsley, basil, avocado and feta.
3. For the dressing: combine the olive oil, garlic, lemon juice, lime juice, salt and pepper and whisk to combine. Pour the dressing over the pasta, and toss well.
TIP:
This keeps fresh in fridge for 7 days if you don't toss the salad.
TOMATO SOUP VEGETABLE SALAD:
Hands-on time: 30 minutes
Chill time: 4 hours or more
Makes 8 cups
2 small packages sugar-free lemon gelatin
1 cup boiling water
1 cup cold water
1 can reduced-fat tomato soup
3 ounces reduced-fat cream cheese
1 cup light salad dressing, such as Miracle Whip Light
1 onion (preferably Vidalia or another sweet onion), finely chopped
1 green, 1 red and 1 yellow pepper, finely chopped
1 cucumber, preferably English, peeled and finely chopped
2 cups finely chopped celery
HOW TO:
Dissolve gelatin in boiling water, then add cold water and stir well. Separately, heat tomato soup, cream cheese and salad dressing in a medium saucepan, stirring until combined and smooth. Removed from heat, add gelatin mixture and stir until well combined, then set aside to cool. Meanwhile, chop vegetables finely. Stir vegetables into the gelatin-soup mixture. Pour into a lightly oiled gelatin mold or serving bowl and refrigerate until set. If using a gelatin mold, unmold onto a bed of torn lettuce and garnish with grape tomatoes.
LANGLEWE AARTAPPELSLAAI:
¾ kop Mayonnaise
¾ kop kondensmelk
½ kop asyn
1 ui, fyngekap
6 – 8 aartappels, gekook in soutwater en in blokkies gesny
7,5ml mosterdpoeier
3ml rooipeper
METODE:
Meng al die bestanddele goed saam en sit in yskas.
As die aartappelslaai te soet is voeg nog asyn by en omgekeerd as dit te suur is.
Hierdie slaai kan 2 of drie voor ‘n kamp of vakansie gemaak word en dit hou vir meer as ‘n week vars in die yskas.
LEKKER VINNIGE MOERBY-SLAAI:
1 pakkie kersietamaties, heel mieliepitte, knopie sampioene, olywe, feta, slaaiblare en slaaisous.
Voeg alles in ‘n slaaibak, meng goed deur en viola, 30 sekondes en jy’t slaai.
WILDE GROEN BILTONGSLAAI :
Slaaiblare, ertjies, seldery, groen peppers, komkommer, groenuitjies, groenboontjies, hard gekookte eiers, gesnyde biltongstukkies, gerasperde kaas en Mayo/Miracle Whip.
In ‘n glasbak, begin om lae te pak van die groenbestanddele [behalwe vir die biltong, mayo en kaas] tot alles gebruik is.
Voeg laaste die mayo oor, dan die biltong en dan die kaas.
3 P SALAD: [Submitted By: sueb - Photo By: Christina]
Prep Time: 10 Minutes
In: 10 Minutes
Servings: 6
"This is so unusual that it takes you by surprise! It combines sweet, salty, and tangy ingredients."
INGREDIENTS:
1 cup frozen peas, thawed
1 cup chopped dill pickles
1 cup dry roasted peanuts
1/2 cup mayonnaise
6 large lettuce leaves
DIRECTIONS:
1.Stir the peas, pickles, peanuts, and mayonnaise together in a mixing bowl.
Scoop onto lettuce leaves to serve.
BLUE CHEESE BACON SLAW: [MR FOOD]
Our Blue Cheese Bacon Slaw is a welcomed change from ordinary coleslaw. The combo of flavors makes this creamy crunch slaw the perfect go-along with any lunch favorite.
Serves: 10
Preparation Time: 10 min
What You'll Need:
2 cups Ranch dressing
1 cup crumbled blue cheese
2 (12-ounce) packages broccoli slaw mix
1/2 cup chopped red onion
6 bacon slices, cooked and crumbled
What To Do:
1.In a medium bowl, stir together Ranch dressing and blue cheese.
2.Rinse slaw mix with cold water; drain well.
3.In a large bowl, toss together slaw mix, onion, and bacon. Toss with dressing just before serving.
BLUE CHEESE MARINATED ONIONS: [COOKS.COM]
3 oz. blue cheese, crumbled (about 3/4 c.)
½ cup. salad oil
2 tbsp. lemon juice
1 tsp. salt
½ tsp. sugar
Dash of pepper
Dash of paprika
4 med. onions, thinly sliced and separated into rings (about 4 cups.)
WHAT TO DO:
Mix all ingredients except onions.
Pour mixture over onion rings and refrigerate at least 3-4 hours. Makes about 1 quart onion rings.
Terrific with barbecued meats, or add to a green salad.
Delicious!
BLUEBERRY SURPRISE POTATO SALAD: [FAVE HEALTH RECIPES]
DIABETIC FRIENDLY!
Take your classic potato salad recipes and add some unexpected pizazz! The addition of blueberries not only makes this a surprisingly different - and delicious - potato salad, it kicks up the nutrient value with antioxidants and more. Love those blueberries!
Serves: 6
Ingredients
1/4 cup white wine vinegar
1 tablespoon olive oil
1/2 teaspoon sugar or sugar substitute, such as Splenda or NutraSweet
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/8 teaspoon black pepper
4 cups potatoes, cooked and sliced
1 cup fresh blueberries
1/2 cup cucumber, diced
1/2 cup carrot, shredded
2 tablespoons scallions, chopped
2 tablespoons parsley, chopped
Instructions
1.Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.
2.In a large bowl, combine the dressing with the potatoes, mixing well.
3.Stir in the blueberries, carrot and cucumber.
4.Sprinkle with the chopped scallions and parsley.
BACON RANCH COLESLAW: [MR FOOD]
Bring home the bacon and cook it up to add smoky flavor to this freshly made easy recipe for Bacon Ranch Coleslaw. Once you do it yourself, you'll never buy store-bought again!
Serves: 6
Preparation Time: 5 min
What You'll Need:
1 (16-ounce) package shredded coleslaw mix
1/2 cup shredded Cheddar cheese
4 slices cooked bacon, crumbled
2 scallions, sliced
1/2 cup ranch dressing
What To Do:
1.In a large bowl, combine all ingredients; toss until evenly coated. Serve or cover and chill until ready to serve.
Notes
If you prefer your coleslaw chilled, refrigerate 30 minutes before serving.
BAVARIAN SALAD - BROCCOLI SALAD MOLD: [BY CHIPFO]
My Grandmother used to make this dish for Thanksgiving, she simply called it Bavarian Salad but it is a type of broccoli mold. It took several a ...
Ingredients:
Servings: 6- 8
1 (10 1/2 ounce) can beef consomme
1 (10 ounce) package frozen chopped broccoli
¾ cup mayonnaise
1 (1/4 ounce) packet of knox original unflavored gelatin
¼ cup water
Directions:
Cook broccoli according to package, drain and set aside to cool.
Sprinkle gelatin over ¼ cup of cold water, set aside.
Bring consommé just to a boil, remove from heat and pour gelatin in stirring for 3 or 4 minutes to dissolve, allow to cool to warm.
Whisk mayonnaise into the consommé until smooth.
Add broccoli, stir and pour into a small mold or 9x9-inch pan and chill in the refrigerator until set up, at least 3 hours.
THE BEST EVER MOLDED RICE SALAD: [by TREASURES BY BRENDA] BAIE LEKKER!!!!!!
•Serves: 8 to 10 servings.
Ingredients
5 cups of cooked rice HOT
1½ cups vegetables chopped or shredded
½ cup mayonnaise
¼ cup vegetable or olive oil
2 tbsp white wine vinegar
½ to 1 tsp salt
¼ pepper to taste
Instructions
Prepare, by either chopping or shredding, 1½ cups of vegetables that you like to eat raw. These vegetables can include green onions, peppers, celery, peas, carrots, zucchini, radishes. I would avoid wet vegetables like cucumbers and tomatoes.
Cook your choice of rice.
Put the hot cooked rice into a large bowl with the vegetables and stir together gently and then stir in the mayonnaise, mixing well.
In a separate dish, whisk together the oil, vinegar, salt and pepper and then add this wet mixture to the rice and vegetables.
Put the mixture into a 6-cup mold or other container (I simply use a loaf pan) and chill until needed.
CHICKEN AND CABBAGE SALAD: [SUPER FOOD IDEAS]
Topped with a creamy yoghurt herb dressing, this low-kilojoule chicken salad is deliciously tangy every mouthful.
IINGREDIENTS: (serves 4)
1 barbecued chicken, skin removed, meat shredded
¼ red cabbage, shredded
1 large red (green pepper), thinly sliced
2 carrots, peeled, finely grated
1 onion, halved, thinly sliced
1 cup raisins
YOGHURT HERB DRESSING:
1 cup low-fat natural yoghurt
1 orange, juiced
2 tablespoons white wine vinegar
½ cup snipped green onion
METHOD:
Combine chicken, cabbage, green pepper, carrot, onion and raisins in a bowl.
Make yoghurt herb dressing Whisk yoghurt, ¼ cup orange juice, vinegar, green onion, salt and pepper in a bowl until well combined. Pour over salad. Toss to combine. Serve.
CREAMY PARMESAN PASTA SALAD: [ANGIES BIG LOVE OF FOOD]INGREDIENTS:
250g medium shells
250g large elbow pasta
¾ cup cucumber, diced
¾ cup red onion, diced
¼ cup pimentos, diced
garnish with 1 T cilantro
season to taste (1/4 tsp salt)
CREAMY PARMESAN SAUCE:
¼ cup mayonnaise
¼ cup sour cream
1 T lemon juice
¼ tsp grated garlic
¾ cup finely grated Parmesan cheese
season to taste (doesn't need much extra salt because of the parm & probably added 1/4 tsp white pepper)
WHAT TO DO:
Prepare the sauce, set aside to allow the flavors to marinate. Prepare your noodles according to package directions (don't forget to salt your water), drain and rinse in cold water. In a large bowl, add everything and toss in dressing. Garnish with cilantro. You could refrigerate this, if you want, allowing the flavors to really come together. But with something this good, you won't want to wait.
CURRY IN A HURRY ROTISSERIE CHICKEN SALAD: [Recipe courtesy Rachael Ray]
4 servings
Ingredients
•1+kg rotisserie chicken meat, skinned, boned and diced
•3 ribs celery, chopped
•1 cup seedless red grapes, halved
•½ cup shredded carrot, a couple of handfuls
•4 scallions, chopped on an angle
•1 cup plain yogurt
•2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
•Salt and pepper
•8 ounces mixed baby greens
•2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
•1 tablespoon rice wine or white vinegar, eyeball it
•3 tablespoons vegetable, canola or safflower oil, eyeball it
•¼ cup (2 ounces) sliced smoked almonds
Directions
Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.
BEST LAYERED BROCCOLI SALAD: [RECIPELION]
Everyone enjoys a side salad recipe to accompany their hearty meal, and there's no better recipe than our colorful Best Layered Broccoli Salad. A great recipe for a potluck, it has crisp broccoli florets with sunflower seeds and bacon to contrast the sweetness of the dried cranberries. A refreshing salad that will go with just about any meal, treat yourself to this layered masterpiece. Oh, and we almost to forgot to mention the loads of cheese added on top. It doesn't get any better than that.
Ingredients
•6 cups chopped fresh broccoli florets
•1 small red onion, thinly sliced
•2/3 cup dried cranberries
•1/2 cup plain yogurt
•2 tablespoons mayonnaise
•2 tablespoons honey
•2 tablespoons cider vinegar
•1½ cups shredded cheddar cheese
•¼ cup sunflower kernels
•5 bacon strips, cooked and crumbled
Instructions
1.In a large glass bowl, layer the broccoli, onion and cranberries.
2.Combine the yogurt, mayonnaise, honey and vinegar; drizzle over salad. Sprinkle with cheese, sunflower kernels and bacon.
SWEET AND SOUR ONION SALAD: [BRAAI RESEPTE]
Serves 6
This makes a flavourful accompaniment to steak cooked on the braai.
INGREDIENTS
450g baby onions
45ml olive oil
50ml wine vinegar
45ml tomato paste
45ml castor sugar
2 fresh parsley sprigs
1 bay leaf
65g raisins
salt and freshly ground black pepper
WHAT TO DO:
1. Put all the ingredients in a pot with 300ml water. Bring to the boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and the water has evaporated.
2. Remove the bay leaf and parsley from the pot and check the seasoning. Transfer the contents from the pan to a large serving dish. Serve the salad at room temperature.
BRUSSEL SPROUTS WITH WALNUT LEMON VINAIGRETTE:[ By EATING WELL -photographer: Ken Burris]
Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.
Ingredients
Total Time: 15 minutes
1kg Brussels sprouts, trimmed and quartered
2 tablespoons walnut oil
1 tablespoon minced shallot
¼ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon whole-grain or Dijon mustard
¼ teaspoon salt
Freshly ground pepper, to taste
Directions
1.4 servings, about ¾ cup each
2.Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
3.Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat.
MY WENK:
Indien jy nie van spruitjies hou nie, maak dit dan met die klein baba kooltjies.
GREEK STYLE ZUCCHINI SALAD: [yummy!!!!]
(makes 2 servings)
Ingredients:
½ pound zucchini (grated)
1 tablespoon mint (chopped)
1 tablespoon dill (chopped)
1 green onion (sliced)
¼ cup feta (crumbled)
½ lemon (juice and zest)
1 tablespoon olive oil
1 clove garlic (grated)salt and pepper to taste
Directions:
1. Mix the zucchini, mint, dill,green onions and feta in a large bowl.
2. Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.
3. Toss the salad and the dressing.
4. Chill in the fridge for several hours to overnight before serving.
GOLDA'S FROZEN WALDORF SALAD: [PAULA DEEN]
From Paula's Home Cooking/Lady and Sons Too!
Servings: 8 servings
Prep Time:
Cook Time: 10 min
Difficulty: Easy
Ingredients
½ cup sugar
½ cup pineapple juice
¼ cup fresh lemon juice
1/8 teaspoon salt
1 1/3 cups heavy cream
½ cup miniature marshmallows
½ cup red seedless grapes, cut in 1/2
½ cup crushed pineapple, drained
2 medium apples, diced, skins left on
½ cup diced celery
½ cup walnuts or pecans, roughly chopped
8 fresh or maraschino cherries
8 sprigs fresh mint leaves
Directions
In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt over medium heat, stirring constantly, until thick. Remove from heat and let cool. Whip cream and fold it into the cooled syrup mixture. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8 by 8-inch pan and freeze until frozen throughout, at least 2 hours. Remove the salad from the freezer 5 minutes before serving. Cut into 8 squares. Garnish each serving with a cherry and a sprig of fresh mint.
FROZEN CUCUMBER SALAD: [TASTE OF HOME]
Here's a delicious way to enjoy garden-fresh cucumbers year-round. I got this recipe from a friend and made good use of it one year after my husband harvested a very large crop. Just defrost...and enjoy the crispy texture!
This recipe is:
Ingredients
8 cups sliced unpeeled small cucumbers
2 medium onions, sliced
1 tablespoon salt
1 cup vinegar
1¼ cups sugar
Directions
•Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.
WARM FETA SALMON SALAD: [ Taste of Home ]
Prep/Total Time: 25 min.
4 Servings
Ingredients
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon dried parsley flakes
¼ teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
½ cup crumbled feta cheese
¼ cup red wine vinaigrette
Directions
•Combine the seasonings; sprinkle over salmon. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
•Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
•In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.
FISH CURRY WITH CUCUMBER LIME SALAD:
Cut 800 g kingklip into large cubes.
Dip each piece into beaten free-range egg, then coat in chickpea flour.
Chill while preparing the sauce and salad.
Fry 1T curry powder, 2T turmeric, 1T ground cumin and 1T garam masala in a dry pan until fragrant, then add 70 g tomato paste and stir.
Add 1 x 400 g can chopped tomatoes, 2 cups organic chicken stock, 2T brown sugar and 2T red wine vinegar.
Boil over a high heat for 10 to 15 minutes until the sauce thickens. Toss 1 small thinly sliced cucumber with 1 chopped chili, a squeeze of lime juice, sea salt and freshly ground black pepper. Heat 2 T oil in a pan and fry the fish in the oil until golden and crisp
Drain on kitchen paper.
Serve with the curry sauce and cucumber salad.
FISH SALAD WITH SESAME SEED DRESSING:
Ingredients:
2 ounces white fish (cod, haddock, etc.)
salt and pepper
1 teaspoon oil
1 clove garlic (crushed)
½ tablespoon tahini
1 teaspoon sesame seeds (toasted)
1 teaspoon miso
1 teaspoon sugar
1 teaspoon soy
1 teaspoon rice vinegar
½ teaspoon mirin
a touch of heat (I used a couple drops of chili oil)
1 serving salad greens
1 tomato (sliced)
1 green onion (chopped)
Directions:
1. Season the fish with the salt and pepper.
2. Heat the oil and garlic in a pan.
3. Add the fish and sear on both sides.
4. Mix the tahini, sesame seeds, miso, sugar, soy, vinegar, mirin and chili oil in a small bowl.
5. Assemble the salad.
GUACAMOLE:
2 Avocados, peeled, pitted
½ tsp. salt
⅛ Cup. (oil or less)
½ tsp. garlic powder
1 tsp. lemon juice
¼ Cup. thick and chunky salsa, drained
Blend until smooth.
GUACAMOLE SALAD: [Pink Parsley Catering, originally from Ina Garten, Barefoot Contessa at Home]
This is such an ingenious recipe – it’s essentially guacamole without the mashing – plus a few other goodies added in. You can serve this as a side dish – but you could also grab a bag of tortilla chips and eat just this for lunch or dinner.
And just look at how colorful it is!
Something this colorful has to be good for you too! :)
Ingredients
•1 pint cherry tomatoes, halved (or 1-2 whole tomatoes, diced)
•1 red or yellow (or purple!) bell pepper, seeded and diced
•1 (15-ounce) can black beans, rinsed and drained
•1/2 cup red onion, diced
•1 minced jalapeno pepper, ribs and seeds removed
•1/2 teaspoon freshly grated lime zest
•1/4 cup freshly squeezed lime juice
•1/4 fresh cilantro, chopped
•1/4 cup olive oil
•1/2 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•1 garlic clove, minced
•1/8 teaspoon ground cayenne pepper
•2 ripe Hass avocados, seeded, peeled, and 1/2 inch dice
Directions
1. Combine the tomatoes, peppers, black beans, red onion, jalapeno, and lime zest in a large bowl.
2. Whisk together the lime juice, cilantro, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over vegetables. Toss well.
3. Just before serving, fold the diced avocados.
CHICKPEA PASTA SALAD: [ Source: adapted from The Sweets Life originally from Mollie Katzen's Get Cooking]
This was the other dish I made for my sisters annual summer party. I wanted to make a pasta salad that would hold up well outside and taste delicious too. I definitely made the right choice. This salad was out of this world! Everyone who tried it loved it too. It was a winning combination of sun-dried tomatoes, chickpeas, arugula, fresh mozzarella, walnuts and a balsamic vinaigrette dressing. I would definitely make this again! YUM!
Ingredients
1 (15 oz.) can chickpeas
1/2 cup balsamic vinegar
2 garlic cloves, minced
1 1/2 tsp. salt
2 tsp. fresh chopped thyme
1 tsp. fresh chopped oregano
1/2 cup olive oil
1 lb fresh mozzarella (cut into cubes)
1 tsp. pepper
1 lb. medium-sized pasta shells (I used gemelli)
1/2 cup fresh grated parmesan cheese
2-4 cups arugula
1 (3.5 oz.) bag sun dried tomatoes, chopped
1 cup toasted walnuts
Directions
1. Drain and rinse chickpeas.
2. Combine vinegar, garlic, salt, thyme, oregano, pepper and olive oil. Whisk to mix. Stir in chickpeas and mozzarella. Cover and let sit at room temperature for 30 min-1 hour.
3. Make pasta according to box directions. Drain and add to chickpea mixture.
4. Toss with parmesan, arugula, sun dried tomatoes, and walnuts. Serve immediately.
KAAS-MACARONI SLAAI: [BRON ONBEKEND]
2 koppies gerasperde Cheddas-kaas
3 koppies gaar macaroni
Knypie cayenne-peper en sout
`n paar gekapte salot-uie of bieslook
3 eetlepels Franse slaaisous
Slaaiblare
MAAK DAN SO:
Meng die kaas, macaroni, speserye, uie of bieslook en Franse slaaisous. Skep op vars slaaiblare.
MY WENK:
Ek sit partykeer vir variasie, dun gesnyde skyfies radys of appel by.
LAYERED CAULIFLOWER SALAD: [EVERYTHING IN MODERATION]
YOU WILL NEED:
1 head lettuce (washed and crisped)torn into bite-sized pieces
1 head cauliflower-washed and cut into small pieces
1 lb. bacon, fried and drained, then crumbled
Chopped or dried onions, to taste (optional)
2 cups mayonnaise
3/4 sugar
1/3 cup Parmesan Cheese
In glass serving dish, Layer:
lettuce
cauliflower
mayo
sugar
onion
bacon
parmesan cheese
Cover with plastic wrap and chill in fridge till ready to serve.
ENJOY!
MARINATED MUSHROOMS:
½ Cup Extra-Virgin Olive Oil
1- 2kg Cremini or Button Mushrooms, stemmed
2 Tablespoons White Wine Vinegar
¼ Cup Roasted Red Peppers or Pimento, chopped
½ tsp. fresh Thyme Leaves
½ Teaspoons Dried Oregano
2-3 Cloves Garlic, roughly minced
2 Green Hot Peppers, Chopped (Optional)
Salt and Freshly Ground Black Pepper
WHAT TO DO:
Heat oil in a skillet/pan over medium-high heat.
Add all the other ingredients and cook, stirring occasionally, until the mushrooms are just soft, 4-6 minutes.
Transfer mushrooms to a non reactive bowl; cover and refrigerate for at least 3-4 hours for the flavors to deepen.
Use them up within a few days; tastes best when the mushrooms still retain the crunch.
Serve chilled, warm, or at room temperature.
PEA SALAD: [Source: My Mom]
Ingredients
1 (20 oz.) package frozen peas (I used a 24 oz. package ~ I couldn't find a 20 oz.)
1 c. chopped celery
1/4 c. chopped green onions (I just put in the whole bunch of green onions, chopped)
2 hard-cooked eggs, chopped
1 c. shredded cheddar cheese
1 (2 oz.) jar pimentos, drained
1/2 c. mayonnaise
3 T. sweet pickle relish
1 tsp. sugar
1 tsp. ground mustard
1 tsp. seasoned salt (I used regular salt)
Directions
1. Thaw peas by running them under cool water.
2. Combine peas, celery, eggs, green onions, cheddar, and pimientos in a large bowl. In a small bowl, combine mayonnaise, relish, and seasonings; stir into pea mixture.
3. Cover and refrigerate until serving.
PEACH NOODLE SALAD:
250 gram dry pasta noodles or spirals
1 tablespoon oil
1 onion
1 clove of garlic
1 rib of celery
1 capsicum (green pepper)
1½ teaspoon mild curry powder (or 2 teaspoons if you like spicy food)
1 x 410 gram tinned peaches in juice
½ cup mayonnaise (or Miracle Whip or Best Foods Lite Mayonnaise)
¼ cup sultanas
¼ cup walnuts (slightly chopped)
Salt and freshly grated pepper
WHAT TO DO:
1.Boil pasta until al dente (not too soft). Rinse with cold water and drain well.
2.Fry onion, celery, capsicum and clove in oil until soft.
3.Add curry powder and cook for 2 minutes. Remove from the heat.
4.Cut peaches in bite-sized bits and add with it's juice to the onion mixture.
5.Add mixture to pasta and stir through.
6.Add mayonnaise and flavour with salt and pepper.
7.Chill for at least an hour before serving.
SWEET CHILI CHICKEN SALAD: [CLOSET COOKING]
A fresh and tasty chicken salad in a Thai sweet chili sauce dressing.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
2 cups chicken, cooked and shredded
4 cups lettuce, sliced
2 cups bean sprouts
1/2 red pepper, sliced thinly
1/2 cup carrot, sliced thinly
1 cup cucumber, sliced
2 green onions, sliced
cilantro to taste, torn (optional)
mint to taste, torn (optional)
basil to taste, torn (optional)
chilies to taste, sliced (optional)
peanuts to taste, toasted and chopped
1/4 cup sweet chili dressing
Directions
1.Toss everything and enjoy!
Note: I went with simple leftover chicken here but you could go with something a little more like marinating the chicken in some of the sweet chili dressing and then grilling, broiling or baking it before shredding it.
TAIWANESE CUCUMBER SALAD:
serves 4
Ingredients:
1 English cucumber (refrigerated)
3 cloves of garlic
1 tsp salt
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp white sugar
3 tbsp thick soy sauce
2 chillies
Method:
Slice the cucumber in half and de-seed the center (the majority of a cucumber’s water content is in the center, once it’s taken out, the rest of the cucumber will remain crisp).
Slice the cucumber into chunky pieces of 1cm and refrigerate.
Press the garlic with the side of a knife.
Separately; mix the salt, rice vinegar, sesame oil, sugar and thick soy sauce together until the sugar melts.
Chop the chillies into small pieces.
Add the chillies and garlic into the sauce.
Toss the cucumber pieces with the sauce.
Suggestions:
This dish is more of an appetiser or starter and should only be made right before serving to maintain the crunchiness of the cucumber.
TOMATO AND CHORIZO SALAD: [JAMIE OLIVER]
Ingredients:-
Chorizo
Rapeseed Oil
Shallot/Scallion
Black pepper
Sea Salt
Sherry Vinegar
Parsley
globe/tiny basil
Garlic Cloves
Method:-
1.roughly chop some Chorizo and add to a frying pan with a glug of Yorkshire cold pressed extra virgin rapeseed oil (Jamie used Spanish Olive Oil but rapeseed oil is very popular with all the TV chefs at the moment and perfect for this version of the recipe)
2.roughly chop some ripe tomatoes (should be at room temperature not out of the fridge) and place in your salad bowl
3.slice a couple of shallots/scallion and to the the bowl
4.sprinkle with a pinch of freshly ground black pepper and a good pinch of sea salt
5.drizzle with rapeseed oil (or olive oil)
6.roll up a few leaves of parsley & basil like a cigar and chop/slice up and sprinkle over salad
7.at the last minute add the finely sliced garlic to the crispy chorizo and oil in the pan and watch carefully as the garlic starts to brown add a couple of tablespoons of sherry vinegar
8.with a slotted spoon remove chorizo and garlic from oil and add to salad, drizzle a little of the chorizo & garlic infused oil over salad (reserve the remaining oil, Jamie suggests keeping this infused oil in a jam jar in the fridge and using to smear on a roast chicken before cooking for amazing results!)
CREAMY MUSTARD THYME POTATO SALAD - GLUTEN FREE:
2 large potatoes, baked until fork tender
Red wine vinegar
1 cup mayonnaise
2 tablespoons plus 2 teaspoons prepared Dijon mustard
1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried thyme leaves)
2 thyme sprigs for garnish (optional)
Fresh ground black pepper, to taste
WHAT TO DO:
When potatoes are still warm but cool enough to handle, peel off skins (discard skins or save for another use). Cut potatoes into large bite size chunks. Gently transfer potato chunks to a medium
sized glass mixing bowl (do not use metal, it reacts with vinegar). While potatoes are still warm, lightly drizzle with red wine vinegar. VERY GENTLY fold potatoes over and lightly drizzle newly exposed potatoes with red wine vinegar. Gently fold potatoes once more; set aside. In a small mixing bowl combine mayonnaise, Dijon mustard, minced thyme, and fresh ground pepper. Pour dressing over potatoes. VERY GENTLY fold dressing into potatoes until evenly coated. Transfer potato salad to a serving bowl and top with fresh thyme sprigs to garnish if desired. Serve immediately to enjoy it warm (my favorite way!) or chill if desired.
4-6 servings
CREAMY CURRY CUCUMBER SALAD:
2 tbsps heavy cream (creme fraiche)
3 tbsps plain yogurt
curry powder to taste
sea salt
1 cucumber (seedless, peeled and thinly sliced)
DRESSING:.
In small bowl, combine crème fraîche, yogurt, curry powder, and salt. Stir to mix well. Taste for seasoning.
SALAD:.
Place cucumbers in shallow bowl.
Pour dressing over the cucumbers and toss gently to coat evenly.
TIP:
Toss salad just before serving, because cucumbers will give off a fair amount of liquid, even if they have already been salted and drained.
TIAAN EN MYNHARDT SE GEROOKTE AARTAPPELSLAAI: [WENNERS VAN KOKKEDOOR 2013]
Errieda du Toit, Kokkedoor inhoudsvervaardiger en skrywer van Kokkedoor die Kookboek, skryf in Saterdag 13 Julie se Die Burger NAWEEK oor haar kos-ervarings agter die skerms. Sy het hierdie gerookte aartappelslaairesep by die wenners Mynhardt Joubert en Tiaan Langenegger afgebedel by die straatpartyjie in die laaste episode. Nou kan jy ook ‘n Kokkedoor-kinkel aan die ou bekende bring-en-braai-slaai gee:
SO MAAK JY:
Kook 1kg aartappeltjies met die skil aan en sny in halwes. Plaas 6 rooibosteesakkies se teeblare in ‘n roker. As jy nie een het nie, voer ’n oondpan met foelie uit en gooi die rooibosteeblare bo-op. Plaas ’n afkoelrakkie bo-oor en stapel die aartappel-halwes daarop. Maak toe met deksel om rook binne te hou. Plaas oor matige hitte op ‘n stoof- of gasplaat en rook vir sowat 15 minute.
Maak die mayonnaise: maak ‘n erdemengbak warm met sterk warm kraanwater, droog vinnig af en gooi drie eiergele in, klits tot lig en skuimerig met elektriese handmenger op hoog vir 3 minute. Voeg by 5 mℓ droë mosterd, sap van halwe suurlemoen en knypie sout. Klits weer op hoog vir 4 minute. Voeg 750 mℓ olie stadig in ‘n dun stroompie by. Moenie haastig wees nie. Klits tot al die olie in is en lekker dik mayo gevorm het. Meng by: 4 gerasperde knoffelhuisies, asook gemengde vars gekapte kruie by soos basiliekruid, koljander, tiemie en roosmaryn.
Droog 125 mℓ kappertjiesade (capers) met kombuispapier af. Diepbraai in warm olie. Diep Braai in warm olie n halwe koppie kappertjie saad (maak eers droog met handdoek paper).
Meng kruiemayonnaise deur die gerookte aartappels, strooi growwe swartpeper, nog gekapte kruie en brosgebraaide kappertjiesaad oor.
MEDITERRANEAN TUNA PASTA SALAD: [BY SUSIE QUSIE - photo by twissis]
VINAIGRETTE:
2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons light olive oil
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
SALAD:
2 cups uncooked medium pasta shells
1 small cucumber, scored and sliced (1 cup)
1/2 small red onion, sliced into thin wedges
1 cup grape tomatoes, halved
10 pitted kalamata olives, coarsely chopped
5 cups mixed salad greens
1 (12 ounce) can solid albacore tuna in water, drained and flaked
1/2 cup feta cheese, crumbled
DIRECTIONS:
1.Whisk dressing ingredients together in a small bowl. Set aside.
2.Cook pasta according to package directions. Drain and rinse under cold running water. Drain again.
3.Place pasta in a large bowl. Add vegetables, olives, salad greens and tuna. Pour on vinaigrette, toss to coat.
4.Sprinkle with feta cheese.
AARTAPPELSLAAI: [TERESA COURTNEY]
8 groterige aartappels
6 eiers gekookte
1 med uie
Halwe blikkie kondesmelk
1 koppie mayonaise
MAAK SO:
Kook di aartapels tot gaar gooi water af en snipper di 6 eiers in, sny ook di uie bai fyn en gooi saam. Roer dan di kondensmelk en mayonaise in. Sit. Voor met gesnipperde pietersielie bo op.
Mense met soettand kan di kondensmelk vermeerder en mayonaise na smaak of by suikersiekte mense uit gelaat word.
Di uie kan uit gelos word of anders om di eier kan uit gelos word.
Partykeer snipper k Bacon in en stukkies kaas.
Met di resep kan jy rondspeel
RYSSLAAI: [TERESA COURTNEY]
1 klein pakkie gemengde groente gekook (verkieslik ni di een met di mielie pitte)
300ml gekookte rys
1 blik perskes
1\2 blikkie kondensmelk
2 koppies mayonaise (of soos jy verkies)
MAAK SO:
Gooi die gekookte groente en rys saam. Sny di perke in klein stukkies en gooi saam
Meng ook di kondensmelk en mayonaise saam in
Tips:
Di kondensmelk kan weg gelaat word as suiker luiers teen woordig is.
MENGELSLAAI: TERESA COURTNEY]
2 tamaties in stukkies gesny
1\2 komkommer in stukkies gesny
Soetmelk Kaas in blokkies gesny of enige kaas van jo keuse
2 viennas in klein blokkies gesny
Sout en swart peper na smaak
Uie kan ook in gesny word as jy dit verkies, so ook olywe of enige slaai sous
Meng ales saam
Tips:
Moeni di blokkies te groot maak ni en weereens gebruik swart peper inplaas van bruin want dit gaan le in jo maag, swart peper verteer beter en versnel metoblisme vr di verteer proses van di kos.
Probeer ook di skil van di komkommer gebruik hy is bai gesond
En as mense goat het haal di pitte van di tamaties uit voor dit in di slaai gemeng word
KOOLSLAAI: [TERESA COURTNEY]
Sny 'n halwe kool bai bai dun repies
Rasper so 4 med wortels met di klein rasper wat fyn repies maak. Gooi dit saam in 'n bak.
1 komkommer ook fyn gerasper
Gooi 2 pakkies Jelly by, (op gelos in 500 ml kookwater) 1 pynappel en enige geur wat jy verkies of altwee ander geure.
1 blikkie room
2 eetlepels kondensmelk
2 eetlepels mayonaise
sap van 1 suulemoen
MAAK SO:
Meng alles saam en gooi in 'n tapeware vorm bak wat uit gespuit is met spray&cook
Sit in yskas om te vries vr +- 5 ure hang af van di warmte van di dag
LEBANESE AARTAPPELSLAAI: [TOKS EN TJOPS]
Geniet die maaltyd saam met vriende, familie en ‘n bottel Van Loveren River Red!
Bedien 6
BESTANDDELE:
500g baba-aartappels
60 ml gekapte Italiaanse pietersielie
1/4 koppie olyfolie
1/4 koppie suurlemoensap
1 teelepel sout
1/2 teelepel peper
2 knoffelhuisie, gemaalde
METODE:
•Was die aartappels en sny in ongeveer 3 cm blokkies, kook tot sag.
•Sodra die aartappels gedoen, dreineer en sit in 'n groot aparte bak. Voeg die pietersielie en knoffel en meng in die suurlemoensap, olyfolie en speserye.
•Kan bedien warm of koud.
2 MINUTE NOEDEL KOOLSLAAI:
My vroutjie het die naweek hierdie slaai gemaak, ons het die resep by 'n vriendin van ons gekry, dit is regtig lekker en mens kan dit lank bere in die yskas. Jammer oor die engels, ek het nie tyd gehad om dit te vertaal nie. Probeer dit gerus, dit het 'n aangename smaak!
2 Packets of Chicken 2 Minute Noodles
1 Small Red and 1 Small Green Cabbage
10 Mange Touts
5 Spring Onions
1 Small Red Onion
100g raw Almonds
60g Pumpkin Seeds
60g Sunflower Seeds
Method:
Roast the nuts and the noodles in the oven until brown.
Cut all the other ingredients in small pieces and mix with the noodles and nuts.
Sauce:
60ml Sunflower Oil
60ml Vinegar
60ml Sugar
15ml Soya sauce
Mix together and pour over the salad. Refrigerate for at least 2 hours.
SPRING SALAD: [ Chef Caro's]
Feta cheese
Avo
Baby tomatoes
Beetroot sprouts
For the caremelised almonds:
Slivered/flaked almonds
150 butter
2Tbs castor sugar
METHOD:
Chop up salad ingredients.
Assemble salad, excluding the almonds.
CARMELISED ALMONDS:
Put butter in a small frying pan, let it melt, add castor sugar and then the slivered almonds/flaked almonds.
Stir constantly and remove onto some greaseproof paper when the almonds are golden.
Let it cool.
Break it up over your salad.
BOTTERSKORSIE EN BEETSLAAI: [SARIE]
Botterskorsie en beet saam is een van die lekkerste slaaie.
(6 porsies)
•2 botterskorsies, geskil en pitte uitgehaal en in skywe gesny
•10 baba-bete, geskil
•80ml heuning
•140 ml olyfolie
•30ml tiemie, gekap
•sout en varsgemaalde swartpeper
•45ml korrelmosterd
•sap en skil van 1 suurlemoen
•200 g slaaiblare van jou keuse
•6wiele feta
•50 g pampoensaad
SO MAAK JY:
Verhit oond tot 200 °C. Sit beet en botterskorsie in twee verskillende oondpanne.Meng heuning, 80ml olyfolie en tiemie en gooi oor groente. Geur goed met sout en swartpeper. Maak panne toe met foelie en bak vir 20 - 25minute of tot sag en gaar. Die botterskorsie sal vinniger gaar word as die beet. Laat afkoel.Meng 60 ml olyfolie,mosterd, sap en skil van suurlemoen vir slaaisous. Sit slaaiblare in opdienbord. Rangskik afgekoelde botterskorsie en beet tussen blare. Krummel feta en pampoensaad oor. Gooi slaaisous oor en sit voor.
Wenk:
Maak botterskorsie en beet die dag voor Kersfees en hou in die yskas.
MAMA’S FAVORITE CUCUMBER SALAD: [MR FOOD]
Have a lot of fresh cucumbers on hand? Every Mama's Favorite Cucumber Salad is a great go-along for any meal. You can throw it together in a jiffy.
Makes: 8 cups
Cooking Time: 10
INGREDIENTS:
8 cups thinly sliced cucumbers (about 5 cucumbers)
1 large onion, thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar
3 garlic cloves, finely chopped (or 1-1/2 teaspoons bottled chopped garlic)
1 tablespoon vegetable oil
4 teaspoons salt
1 cup water
1/2 teaspoon white pepper
3 tablespoons chopped fresh dill (or 1 to 2 tablespoons dried dillweed)
WHAT TO DO:
1.In a large bowl, combine cucumbers and onion; set aside.
2.In a large saucepan, mix together vinegar, sugar, garlic, oil, salt, and water; bring to a boil, stirring frequently.
3.Pour mixture over cucumbers and onion; add pepper and dill, and mix well.
4.Keep refrigerated. Serve well chilled.
Notes
This may be stored in the refrigerator for up to 4 days.
CHICKEN TAMATO SALAD:
This recipe is great for a picnic or the outdoors!
Serves: 6
INGREDIENTS:
6 large chicken breasts with breast bones
Salt, freshly ground pepper
2 13-3/4-ounce cans reduced-sodium chicken broth
2 large stalks celery, diced
1 large tomato, seeded, diced
lemon juice
1/4 cup parsley leaves
1 6-ounce can white tuna in water, drained and flaked
1/4 cup light mayonnaise
1/4 cup lemon juice
1 tablespoon water
1 teaspoon anchovy paste
2 drained capers
2 snipped chives
INSTRUCTIONS:
1.To prepare salad, generously season chicken on both sides with salt and pepper. Place in single layer, meaty side up, in 12-inch saute pan. Add broth and bring to boil.
2.Simmer, covered, until chicken is just cooked through, 16 to 18 minutes. Remove from heat. When chicken is cool enough to handle, remove skin and bones.
3.Trim gristle and fat. Cut chicken into 1-inch dice or smaller for sandwich filling. Strain broth into 2-quart bowl.
Put chicken in broth. Refrigerate at least 3 hours or overnight.
4.To prepare dressing, combine parsley, tuna, mayonnaise, lemon juice, water and anchovy paste in blender. Mix until very smooth and flowing. Stir in capers and chives. Adjust seasonings to taste.
5.Drain chicken, reserving broth for another purpose, and pat lightly with paper towels. Combine chicken, celery and tomato in 2-quart bowl.
6.Gently toss until well mixed. Toss salad with dressing. Season to taste with salt and lemon juice. Keep salad chilled until serving time. Before serving, drain off any liquid that accumulates in bottom of bowl. Stir well.
7.Adjust seasonings to taste.
CONFETTI ZUCCHINI SALAD: [MR FOOD]
This fresh-as-a-farm-stand colorful veggie salad is a cut above the rest. Confetti Zucchini Salad is chock-full of garden veggies that add a healthy and tasty bonus to mealtime.
Serves: 4
Preparation Time: 20 min
WHAT YOU'LL NEED:
3 medium-sized zucchini, thinly sliced (see Note)
2 ribs celery, finely chopped
1 medium-sized red bell pepper, finely chopped
1 medium-sized yellow bell pepper, coarsely chopped
2 tablespoons chopped fresh parsley
¼ cup Italian dressing
1 tablespoon sugar
WHAT TO DO:
1. In a large bowl, combine zucchini, celery, bell peppers, and parsley; mix well.
2. In a small bowl, combine dressing and sugar; mix well. Pour over vegetable mixture and toss to coat evenly.
3. Serve, or cover and chill until ready to serve.
NOTE:
We like to make sure the zucchini is sliced very thinly, and the easiest way to do that is to use a food processor with a slicing disc.
ORIENTAL CARROT SALAD:
This is an interesting salad. The ginger and lemon gives it a just a bit of kick; the raisins add sweetness. The carrots add crunch. The peanuts are reminiscent of many Thai dishes.
We went easy on the seasoning. You may wish to add a little more lemon and ginger.
Ingredients
1 tablespoons lemon juice
1/4 cup mayonnaise
1/2 tablespoon sugar
1 teaspoon finely ground fresh ginger
2 cups matchstick carrots
2/3 cup bean sprouts
1/2 cup golden raisins
2 tablespoons chopped cilantro
salt and pepper
3/4 cup chopped peanuts
Directions
1.Make the dressing by mixing the lemon juice, mayonnaise, sugar, and fresh ginger together until the sugar has dissolved.
2.Stir in the carrots and sprouts. Add the raisins and cilantro. Salt and pepper to taste.
3.Place servings on salad plates. Sprinkle with chopped peanuts. Serve chilled.
LEKKERSTE AARTAPPELSLAAI: [Deur Herman Lensing, SARIE - Foto’s: Donna LewisGalery]
HET DIT DIE NAWEEK GEMAAK, MOET Sê DIT WAS BAIE LEKKER VIR 'N VERANDERING AS DIE GEWONE AARTAPPELSLAAI!
Ek het dié aartappelslaai die eerste keer gemaak vir ’n vriendin se verjaardag. Sy is mal oor peperwortel (horseradish), daarom het ek dit bygevoeg. Die resultaat was iets ongeloofliks, probeer dit!
(genoeg vir 8)
45 ml olyfolie
250 g spek, fyngekap
700 g aartappels met skil, saggekook
1 rooi-ui, fyngekap
2 knoffelhuisies, fyngekap
6 radyse, dungesny
Sous
30 ml korrelmosterd
1 x 125 ml-bottel geroomde peperwortel
1 x 360 g-bottel mayonnaise
sout en varsgemaalde swartpeper
MAAK DAN SO:
Verhit olyfolie tot warm in middelslagpan. Voeg spek by en braai vir 5 – 8 minute of tot goudbruin enbros. Sny gaar aartappels in wiggies en plaas in groot mengbak. Voeg gaar spek, uie, knoffel en radyse by. Sous Meng al die sousbestanddele en gooi by aartappelmengsel. Meng versigtig met groot metaallepel in ’n vou-aksie om te keer dat die aartappels breek. Geur goed met sout en peper. Sit voor.
LOADED BAKED POTATO SALAD:
All of the flavours of fully loaded baked potatoes including bacon, cheddar, sour cream and green onions in a potato salad that is perfect for summer entertaining!
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 1 hour
Total Time: 1 hour 35 minutes
Ingredients
2 pounds potatoes, diced (optionally peeled)
1 cup sour cream (or Greek yogurt)
1/2 cup cheddar cheese, shredded
6 green onions, sliced
6 strips bacon, cut into 1 inch pieces
1 tablespoon lemon juice (~1/2 small lemon) (optional)
salt and pepper to taste
Directions
1.Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
2.Meanwhile cook the bacon and set aside on pepper towels to drain.
3.Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.
Option:
Replace some of the sour cream with mayonnaise.
Option:
Add broccoli.
KERRIE NOEDELSLAAI: [RENTIA ODENDAAL PRETORIUS -KREATIEWEKOSIDEES]
500 gr klein skulpie noedels (gaar maar nie pap gekook)
1 green/yellow/red pepper gekap
1 ui gekap
Meng:
1 kop tamatiesous
1/2 kop asyn
1 blikkie pynappel in stukkies gesny
1/2 kop olie
200ml suiker
25ml kerrie
1 wortel grof gerasper
sout en gemaalde swartpeper na smaak
Meng alles deur en hou in yskas.
SEARED BEEF SCHNITZEL WITH SALSA VERDE POTATO SALAD:[Recipe by: Phillippa Cheifitz ]
Serves: 4
Prep time: 30 minutes
Cooking time: 30 minutes
Ingredients:
500 g free-range beef schnitzels
2 T Worcestershire sauce
2 t Dijon mustard
1 T olive oil
freshly ground black pepper, to taste
For the potato salad
700 g baby potatoes, scrubbed and halved
a pinch of salt
½ cup chopped Italian parsley
3-4 spring onions, chopped
1-2 cloves garlic, crushed
4 anchovy fillets, chopped
1 T capers, rinsed and chopped
4 T olive oil
freshly ground black pepper, to taste
caper berries, for garnishing (optional)
WHAT TO DO:
Bash the schnitzels between sheets of baking paper.
Mix the Worcestershire sauce with the mustard, olive oil and a twist or two of black pepper, and mix with the beef. Leave to marinate while making the potato salad.
When the salad is complete, quickly sear the beef over a high heat, until browned, but still rare and moist. Wrap in tinfoil or baking paper and leave for 5 to 10 minutes.
Serve moistened with the accumulated juices, with the potato salad.
TO MAKE POTATO SALAD:
Place the potato halves in a medium-sized saucepan. Cover with boiling water, add a pinch of salt and cook, fairly rapidly, for 20 minutes, or until absolutely tender. Drain and return to the stove to evaporate any remaining moisture.To make the dressing, mix together the remaining ingredients. Mix the warm potato with the dressing then check seasoning and garnish with caper berries, if using.
TASTE’s take:
This meal is also good with medallions of beef fillet, but beef schnitzels are well priced and work well if cooked with care. Alternatively, try the potato with fish, such as seared tuna, pan-fried salmon trout or grilled sole.
MUSTARD POTATO SALAD: [MOTHER THYME]
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6
Ingredients
3kg potatoes [3 - 4 LARGE potatoes]
1 cup mayonnaise
3 tablespoons white distilled vinegar
1 tablespoon dijon mustard
1 tablespoon yellow mustard
1 clove garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ cup onion, diced
½ cup celery, diced
4 hard boiled eggs, chopped
2 tablespoon fresh parsley, chopped
Instructions
1.Place whole potatoes in a large pot and cover with water. Bring to a boil and cook until tender when pierced with a fork, about 20 minutes. Drain and set aside to cool.
2.In a medium bowl add mayonnaise, vinegar, mustards, garlic, salt and pepper. Stir until blended.
3.Peel and cube potatoes. Place potatoes in a large bowl with onions, celery, eggs and parsley.
4.Add dressing and gently toss to coat.
5.Chill in refrigerator until ready to serve.
BBQ CHICKEN SALAD WITH CREAMY AVO DRESSING:
A BBQ chicken salad with tomatoes, corn and black beans all dressed up in an amazing avocado dressing.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed
4 strips bacon, cut into 1 inch slices and cooked (optional)
1/4 cup cilantro, torn
1/4 cup avocado dressing
Directions
1.Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
2.Let the chicken cool a bit and slice.
3.Assemble salad and enjoy!
HEALTHY AVOCADO DRESSING:
1 ripe avocado, peeled,cored
3/4 cup water
1 teaspoon lime zest
3 tablespoons lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic
Directions:
Chop avocado and place in a blender.
Add water, lime peel, lime juice, cumin, salt and pepper, green onion, and garlic.
Blend away until smooth.
Adjust seasoning.
PIESANGSLAAI: [TOKS EN TJOPS]
BESTANDDELE:
5 ryp maar ferm piesangs
5 gedroogde appelkose, gekap
125 ml grenadella-jogurt
37,5 ml kondensmelk
SO MAAK MENS:
Sny die piesangs in skyfies in 'n slaaibak.
Voeg die gekerfde appelkose by.
Meng die jogurt en kondensmelk, en voeg by die vrugte.
Meng liggies met 'n vurk.
PIESANGSLAAI MET VRUGTE: [radio namakwaland]
1 blikkie vrugtekelkie, dreineer
6 ryp piesangs, in ringe gesny
1 250ml houer grenadilla joghurt OF
2e mayonaise gemeng met 2e kondensmelk.
1 klein blikkie grenadillamoes
SO MAAK JY:
Meng alles deeglik en skep in mooi slaaibak.
PIESANG EN PICCALILLI SLAAI: [HELENA KRUGER - RESEPTE VIR DIE JONGERGESLAG]
8 Piesangs mooi gesny [kan 10 ook gebruik]
1 Blikkie Kondensmelk
1 Blikkie Vrugtekelkie
1Botteltjie Piccalilli [380g]
1e suurlemoensap
Dreineer jou vrugte se sap
Meng dan alles en plaas in yskas om te verkoel.
*Baie lekker* Helena Kruger
PERI-PERI PASTASLAAI: [ BRON ONBEKEND]
1pk 500g Pasta [Gnocchi]
1k Tamatiesous
1k Suiker
1k Olie
1k Druiwe Asyn
2 van 250ml bottels Knorr Peri-peri Sous
4 Groot uie [fyn gekap]
6 Groen/Rooi Rissies [gekap]
SO MAAK MENS:
Kook pasta vinnig in diep water met sout en 1E Olie, dreineer en spoel af
Smelt bestandele saam oor medium hitte
Roer Uie en Rissies saam en roer goed deur
Voeg Pasta by en roer liggies deur
Laat staan oornag
Bedien warm of koud
[Hou lank in die yskas]
VARS BEET MET FETA EN BALSAMIESE ASYN: [EETKOSHUISKOS.BLOGSPOT]
Vars Heel Beet is op 'n laag growwe sout gepak en vir 40 min in die stoomoond gebak teen 160 gradetotdat dit sag was. [JY KAN KLAAR GAAR BEET OOK KOOP, dit spaar baie tyd.]
Vars beet, oondgebak op 'n laag sout tot sag en gaar
Laat effens afkoel maar nie yskoud
Skil en sny die beet soos verkies
Plaas 'n laag roket of baba spinasie blare onder in bak
Skep die beet bo-op en meng liggies
Gooi die sous oor (sien resep onder)
Rangskik Feta en neute bo-op en bedien dadelik.
SLAAISOUS:
125 ml Balsamiese Asyn
5 ml Suiker
125 ml Olyfolie
SO MAAK JY:
Roer oor medium hitte totdat die suiker opgelos is.
Bring tot kookpunt en kook totdat dit effens gekondenseer is.
Laat afkoel en roer olyfolie by.
MY WENK:
BEET kan ook in foelie oor die kole gaargemaak word of soos ek reeds genoem het, koop klaar gaargemaakte beet, dit spaar baie tyd.
Het hierdie slaai nou die aand gemaak en dit is regtig aan te beveel!
BOEREWORS WITH BEETROOT, FETA AND STRAWBERRY SALAD: [Recipe by: Abigail Donnelly]
HOW TO:
Make beetroot mash
Beetroot mash adds a wonderful colour and earthiness, not to mention a great nutrient kick, to ordinary potato mash. It's great as a side served with lamb shanks.
TO MAKE IT:
Grate 3 raw beetroots, place in a sieve and force out the juice by pressing the beetroot with a large serving spoon.
Place 125 ml double cream in a saucepan over a medium heat and reduce by half. Remove from the heat.
Boil then mash 3 potatoes and add the cream and beetroot juice (about 3 tablespoons) with the mashed potatoes, taking care to spread the colour evenly.
Season with salt, place into a piping bag and pipe rounds onto each plate (optional), or serve as is..
Serves: 4
Prep time: 15 minutes
Cooking time: 15 - 20 minutes
INGREDIENTS:
600 g Woolworths Traditional boerewors
4 beetroot, boiled and quartered
200 g strawberries, quartered
100 g Danish feta, cubed
50 g microgreens
1 lemon, juiced
2 T olive oil
Sea salt and freshly ground black pepper
COOKING INSTRUCTIONS:
Grill the boerewors over hot coals for 10 to 15 minutes, or until browned, cooked through and juicy.
Toss the beetroot, strawberries, feta and microgreens with the lemon juice and olive oil.
Scatter on a serving platter, season and serve with the boerewors.
CURRIED BANANA SALAD:
Ingredients
3 onions sliced into rings
oil
4 tomatoes, peeled and diced
salt and pepper to taste
190 ml grape vinegar
250 ml sugar
20 ml cornflour
30 ml curry powder
125 ml apricot jam
8 bananas, sliced
METHOD:
Sauté the onions in the oil until soft. Add the tomatoes and simmer until a purée is formed. Season to taste with salt and pepper. Blend the vinegar, sugar, cornflour and curry powder in a saucepan and heat until the mixture comes to the boil and thickens. Stir continuously. Add the apricot jam and mix. Mix with the tomato mixture and simmer slowly for about 10 minutes.
Cool completely before adding the sliced bananas.
Serves 6
APPLE CINNAMON COLESLAW: [By stef] DIABETIC FRIENDLY]
Jazz up your coleslaw with apples, walnuts, raisins, and a quick and easy dressing. You’ll never settle for ordinary coleslaw again!
INGREDIENTS:
DRESSING:
1(8 oz) Vanilla yogurt
2 tablespoons frozen apple juice, thawed
½ teaspoon cinnamon
SALAD:
2 cups shredded cabbage
1½ cups chopped apples
½ cup chopped walnuts
½ cup raisins
DIRECTIONS:
1.In small bowl combine all dressing ingredients, blend well.
2.In medium bowl combine all salad ingredients, toss, pour dressing over salad, toss to coat.
DUTCH POTATO SALAD: [by Cindy Kerschner]
I grew up eating my Mom’s version of potato salad with huge chunks of potatoes, hard boiled eggs, mayo, mustard and veggies. Warm. Yes you read it correctly, it was served warm and leftovers were eaten cold! Now wait, that’s not right. I ate it warm because I couldn’t wait!
I still sneak a little before it is cold even though now I know better, but its that good!
Servings: 6
Preparation Time: 20 minutes
Total Time: 20 minutes
INGREDIENTS:
3 cups potato peeled ,diced and cooked
1/4 cup celery stalk, diced
1/4 cup scallions, thinly sliced
1/4 cup carrots, diced
2 eggs, one chopped, one sliced for garnish
1/2 cup mayonnaise, reduced calorie
1/4 cup mustard, spicy brown
1 Tbsp parsley flakes
paprika (optional)
WHAT TO DO:
1. Combine potatoes, vegetables and chopped egg. Stir.
2. Add parsley. Fold in mayo and mustard.
3. Put salad in serving bowl. Decorate with sliced egg and sprinkle with paprika.
FREEZER SLAW: [MR FOOD]
Get a jump start on a holiday gathering with this make-ahead delight. Just toss the fix-ins together and freeze!
Serves: 6
Preparation Time: 5 min
INGREDIENTS:
1½ cups sugar
1 cup cider vinegar
3 (10-ounce) packages shredded angel hair cabbage slaw
1 large carrot, peeled and shredded
1 small green bell pepper, diced
1 teaspoon celery salt
1 teaspoon mustard seeds (optional)
WHAT TO DO:
1.Bring sugar and vinegar to a boil in a small saucepan, stirring until sugar dissolves; cool.
2.Combine cabbage slaw and remaining 4 ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy-duty zip top plastic bag or an airtight container, and freeze for up to 3 months. Thaw in refrigerator before serving.
NOTES:
If you don't need to make this dish in advance, you can just cover and chill the slaw for at least 2 hours before serving.
FROZEN CUCUMBER SALAD: [Recipe photo by Taste of Home ]
Here's a delicious way to enjoy garden-fresh cucumbers year-round. I got this recipe from a friend and made good use of it one year after my husband harvested a very large crop. Just defrost...and enjoy the crispy texture!
INGREDIENTS:
FROZEN BANANA SALAD RECIPE:
Frozen fruit salads make great light desserts in the summertime; try the following two recipes.
2 Cups sour cream
1 Can (8 ounces) crushed pineapple drained
1 Tablespoon lemon juice
½ Cup chopped nuts
¾ Cup sugar
4 Bananas mashed
2 - 3 sliced unpeeled small cucumbers
2 medium onions, sliced
1 tablespoon salt
1 cup vinegar
1-1/4 cups sugar
DIRECTIONS:
Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.
FROZEN SALAD MOULD:
Ingredients:
Peas (boiled) 1 cup
Potatoes (boiled) 2
Carrot (boiled) 2
Capsicum 2
Pineapple 4
Cucumber 2
Fresh cream 2 packets
Mayonnaise 1 bottle
Salt to taste
White pepper 1 tsp
Sugar 1 tsp
Gelatin 1 tbsp
METHOD:
Put some water in the frying pan and heat it. Put 2 tbsp cold water in a bowl and mix in gelatin. Put the bowl over the hot water. Keep on stirring it with the wooden spoon. When the gelatin dissolves cool it close the stove. now take a mould and put mayonnaise and cream in it. Beat it with the fork. Add in all the vegetables, pineapple, white pepper and sugar. Mix everything, add in gelatin mix it and refrigerate it. Take it out of the freezer 1 ½ hour before serving. At the time of serving put the mould in the hot water for 3-4 minutes or till it loosens up. Take it out with the help of knife. Garnish it with salad leaves, pineapple slices and serve.
GARDEN MACARONI SALAD: [LADY BEHIND THE CURTAIN]
INGREDIENTS:
1/4 cup Mayonnaise
1 ( 8-ounce) cream cheese, room temperature
1/4 cup sweet pickle relish
1 tablespoon Dijon mustard
3 cups elbow macaroni, cooked, drained
1 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup radish slices
2 tablespoons chopped onion
1/2 teaspoon salt
Extra cucumber and radishes for garnish
DIRECTIONS:
Mix together the mayonnaise, cream cheese, relish and mustard. While the macaroni is still hot add to the mayonnaise mixture and completely mix. Add cucumber, green pepper, radishes and onion. Mix together.
I used a jello mold but if you don’t have one you can use a cake pan or a spring form pan and add a small bowl in the middle to make it hallow in the center. Whatever you use spray it with non stick cooking spray and spoon the salad into the mold.
GREEN BEAN POTATO SALAD:
10 ounces green beans
20 ounces baby potatoes
1 medium shallot, minced
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
2 teaspoons minced chives
2 teaspoons minced tarragon
salt & pepper, to taste
WHAT TO DO:
Wash the potatoes and cut them in half. If they’re large you can quarter them. Put the potatoes in a pot and cover with fresh water. Add a pinch of salt and bring to a boil. Once they’re easily pierced and slide off the knife or fork used to test them, drain them and put them in a large bowl.
While the potatoes cook, you can either steam or boil the green beans. Tip and tail them, and slice them into about 1 to 1 1/2-inch lengths. Make sure they’re cooked enough to not be squeaky (this drives me crazy!), but not so much that they aren’t overcooked and mushy. I just keep tasting them to make sure they’re the texture I like. Drain them, and add them to the bowl with the potatoes.
For the vinaigrette, mince the shallot and add it to a small bowl. Pour the white wine vinegar over the shallot, stir, and let the mixture set for a couple of minutes. Add the olive oil in a thin stream while you whisk, and then add the mustard and agave nectar. Whisk the vinaigrette well to incorporate everything, and add salt and pepper to taste.
Pour the dressing over the hot potatoes and green beans, and toss to coat. This will keep well in the fridge over night, but it’s best served at room temperature.
Notes:
If you don’t have fresh herbs you can use dry. Just start by adding 1/4 to 1/2 teaspoon dry and add more to taste if needed. You can also use other herb combinations, or just leave them out altogether. Don’t worry about have exactly the measurements listed – I just used those because they happened to be the amounts I grabbed at the farmers market. You can always double the vinaigrette if you need to, or save some of it for a different salad if you have too much
POTATTO CEASAR SALAD: [MANY FACES OF POTATO]
INGREDIENTS:
500g Salad potatoes
100g Pancetta slices, cut in half, or 6 rashers smoked streaky bacon, cut into three
4 Spring onions, thickly sliced
1 Courgette, thinly sliced
2 Cos lettuces, roughly chopped
3tbsp Caesar dressing
Parmesan cheese, grated to serve (optional)
WHAT TO DO:
Scrub the potatoes, cut each in half lengthways and then in half again.
MICROWAVE:
Place potatoes in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!). Rinse potatoes with water, drain, place back into bowl. Cover with plastic plate or cling film and cook.
OR
HOB:
Place potatoes in a pan with just enough boiling water to cover them. Lid on bring to the boil and simmer for 15-20 minutes or until tender, drain. Allow potatoes to cool slightly.
Place pancetta or bacon in a pan and dry-fry until crispy. Add spring onions and courgette, cook until very slightly softened.
Place lettuce in a layer on the bottom of a dish or plate, pile on the potatoes and pancetta mixture.
Serve drizzled with dressing and sprinkled with cheese.
POTATO SALAD WITH GREEK YOGURT: [Author: Amy]
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
This is a yummy classic potato salad, it’s lightened up with creamy Greek yogurt. Perfect for picnics!!
Serves: 12
INGREDEINTS:
8 potatoes
½ small onion
6 hard boiled eggs
1 cup plain Greek yogurt
½ cup mayonnaise
½ cup sour cream
2 Tablespoons vinegar
4 Tablespoons yellow mustard
1 teaspoon salt
½ teaspoon cracked pepper
1 teaspoon celery seed
2 ribs celery
Paprika for garnish
INSTRUCTIONS:
1.Peel and dice potatoes. Dice onion. Boil until tender. Drain and let cool to room temperature. I like to slightly smash a few of the potatoes. It just gives a substance to the creamy sauce in the salad.
2.Mix mayo, mustard, yogurt, sour cream, vinegar and seasonings together.
3.Add celery, eggs (reserve one for garnish), potatoes and onions to sauce. Gently stir to combine.
4.Adjust seasonings to taste. I like my salad pretty salty and usually add more salt. If salad is too thick use a little evaporated milk to thin.
5.Put in serving bowl. Sprinkle with paprika and pepper. Garnish with sliced eggs and celery if desired.
POTATO SALAD WITH DILL AND MUSTARD:
Ingredients:
1 cup mayonnaise
2 teaspoon vinegar or pickles
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
5 to 6 med. potatoes, peeled, cubed, cooked
1 cup thinly sliced celery
1/2 cup chopped onions
1 teaspoon chopped green onions,
Directions :
1. Peel the potatoes and cook it in about 30 minutes until it becomes soft and good for slicing.
2. Combine mayonnaise, vinegar, salt, sugar and the pepper in a bowl and stir it together.
3. Add remaining ingredients the celery and chopped small pieces of onions and the cubed cooked potatoes and toss gently.
4. Garnish with chopped green onion and chill it for 2 hours for best flavor and taste.
CAULIFLOWER SALAD:
Cook cauliflower tender but still crunchy.
No-Potato salad. Use cauliflower in the place of potatoes, I threw cooked chicken and boiled eggs, pickle, onions, dill, a little mayo and mustard. Yum!
CUCUMBER & FETA TOSS WITH MINT AND DILL:
Fine Cooking
2 medium seedless English cucumbers
4 oz. feta, crumbled (scant 1 cup)
One-half medium sweet onion, sliced lengthwise as thinly as possible
¼ cup chopped fresh mint
¼ cup chopped fresh dill
2 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper
Mint leaves for garnish (optional)
WHAT TO DO:
Trim the ends of the cucumbers. With a vegetable peeler, peel them in ½-inch intervals, leaving ½-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.
In a large bowl, combine the cucumbers, feta, onion, mint, and dill.
In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.
BILTONGSLAAI MET FRANSE-SLAAISOUS: [Biltong en Droëwors - Rooivleisbedryf]
BILTONGSLAAI:
'n paar spinasieblare
'n paar cosslaaiblare
'n paar rooi botterslaaiblare
250g dun skywe klam beesbiltong
2 hardgekookte eiers, in kwart gesny
30ml gekapte pietersielie
125ml boontjie spruite
250ml croutons
FRANSE-SLAAISOUS:
30ml witasyn of suurlemoensap
60ml olyf-of-slaaiolie of 'n mengsel van beide
5ml soutvarsgemaalde witpeper na smaak
5ml mosterdpoeier
knippie suiker
2 knoffelhuisies fyn gekap
15ml gekapte pietersielie of vars kruie
MAAK DAN SO:
Meng al die blare liggies saam. Voeg die res van die bestandele behalwe croutons en slaaisous by en meng liggies
Berei die slaaisous deur al bestandele in 'n skroeffles te meng.
Skud die slaaisous goed en sprinkel oor slaai net voor jy dit bedien
Meng liggies en strooi croutons oor.
Sit voor met warm botterbroodjies lekker dik met botter gesmeer!
ROASTED MUSHROOMS AND GREEN BEAN FARRO SALAD: [CLOSET COOKING]
A roasted mushroom and green bean farro salad with balsamic vinaigrette and feta.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS:
2 cups water
1 cup farro [pearl barley or quinoa will work]
8 ounces mushrooms, quartered
1 pound green beans, trimmed and cut into bite sized pieces
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1/4 cup feta, goat or blue cheese, crumbled
1/4 cup walnuts, coarsely chopped and toasted
1/4 cup balsamic vinaigrette
1/2 teaspoon thyme (chopped)
DIRECTIONS:
1.Bring the water and farro to a boil, reduce the heat and simmer, covered, until the farro is al dente about 20 minutes.
2.Toss the mushrooms and green beans in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer.
3.Roast the mushrooms and green beans in a preheated 400F oven until they start to caramelize, about 20 minutes, flipping them half way through.
4.Mix everything and enjoy.
SHREDDED APPLE CARROT SALAD: [Alli from An Open Cookbook]
Who says that healthy salad recipes have to be green salad recipes? This recipe for Shredded Apple Carrot Salad from Alli from An Open Cookbook is a crunchy salad that is overflowing with flavor.
INGREDIENTS:
2 cups baby carrots, shredded or grated (about half of 1 pound bag)
1 Granny Smith apple, shredded or grated
2 tablespoons sesame seeds, pan toasted
½ cup fresh parsley, chopped
DRESSING:
Juice of 1 lemon, about 1/4 cup
2 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
1 clove garlic, minced
2 tablespoons safflower or canola oil
INSTRUCTIONS:
Heat a medium sauté pan over medium heat. Add sesame seeds. Continually toss over heat until seeds brown and become fragrant. Turn off heat and give them a rest. Shred the carrots and apple with the grating blade on a food processor or use box grater or mandoline. Place the carrots and apple in a medium sized bowl. Add the sesame seeds and parsley. Toss evenly. Prepare the dressing by whisking together the lemon juice, vinegar, salt, pepper, sugar and garlic. Slowly drizzle in the oil and whisk until fully blended. Adjust seasoning if necessary. Pour the dressing over the carrot apple mixture. Mix until all ingredients are fully coated. Eat as an appetizer salad, as filling for a wrap or with pita chips.
POTATO SALAD: [MR FOOD]
Potato salad lovers will rejoice in this novel twist on a favorite cold summer salad. Boasting a fiesta of flavors, our Taco Potato Salad is sure to be the talk of your patio party.
Serves: 6
Cooking Time: 20 min
WHAT YOU'LL NEED:
3 pounds white potatoes
2 cups mayonnaise
1 (1.25-ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1/2 cup sliced scallions (green onions)
1 (2.25-ounce) can sliced black olives, drained
1 cup coarsely crushed ranch-flavored tortilla chips
WHAT TO DO:
Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes, or until fork-tender. Drain and let cool. In a medium bowl, combine mayonnaise and taco seasoning; mix well. Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.
SPRING SALAD: [CHEF CARO]
Ingredients:
Feta cheese
Avocado
Baby tomatoes
Beetroot sprouts
For the caremelised almonds:
Slivered/flaked almonds
150g butter
2Tbs castor sugar
Method:
Chop up salad ingredients.
Assemble salad, excluding the almonds.
Caremelised almonds:
Put butter in a small frying pan, let it melt, add castor sugar and then the slivered almonds/flaked almonds.
Stir constantly and remove onto some greaseproof paper when the almonds are golden.
Let it cool.
Break it up over your salad.
WARM POTATO, DILL, CAPER AND MUSTARD SALAD: [Recipe from Karen Martini "Where the Heart is"]
(Serves 8)
INGREDIENTS:
8 potatoes (4 peeled. 4 scrubbed)
100ml extra virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp seeded mustard
4 Tbsp white wine vinegar
1 lemon, juiced and zested
3 red shallots, peeled and sliced thinly
3 Tbsp tiny capers
2 sprigs fresh dill, chopped
2 sprigs flat leaf parsley, coarsely chopped
METHOD:
1) Cut potatoes diagonally into 2 cm-thick slices. Place in a medium-sized saucepan of boiling water and cook over medium heat until tender. Drain well and set aside.
2) In a separate bowl, mix oil, both mustards, vinegar, lemon juice and zest and shallots.
3) Add hot potatoes and stir to coat. Add capers, dill and parsley and toss gently to combine. Serve warm.
BAREFOOT CONTESSA'S CARROT SALAD: [Ina Garten]
Serves: 2 to 3 servings
INGREDIENTS:
1/3 cup golden raisins
4 large carrots
2 tablespoons freshly squeezed lemon juice
¼ cup sour cream
¼ cup mayonnaise
3 tablespoons sugar
½ teaspoon salt
1/3 cup diced fresh pineapple
DIRECTIONS:
Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
BILTONG AND POTATO SALAD: [CAMPING AND HIKING]
Serves 4-6
INGREDIENTS:
6 Potatoes
2 Onions, finely chopped
1 Green pepper, finely chopped
250 Brown Mushrooms, roughly chopped
A knob of butter
1 Cup Cheddar cheese, grated
1/2 Cup biltong
Salt to taste
SAUCE:
3 Tablespoons Mayonnaise
2 Tablespoons Sweet Chili Sauce
WHAT TO DO:
Mix the mayo and chili sauce together.
I find this recipe very hard to make, as I find it to be a real test of willpower not to eat all the biltong before the salad is ready. So, therefore, make sure you buy more than enough biltong before you make this very tasty salad.
Peel, dice and boil the potatoes. Add salt to taste. Pour the sauce over the potatoes and mix well.Set the potatoes aside.
Heat the knob of butter in a pot and then add the the finely chopped onions,green pepper and mushrooms. Cook untill the onions become translucent.
Mix the potatoes with the cooked onions, pepper and mushrooms. Sprinkle the cheese on top, and then what you have left of the biltong, sprinkle on top of that.
BLOMKOOLSLAAI: [BRON ONBEKEND]
1 blomkool (in blommetjies gebreek)
24 gevulde olywe (in skyfies gesny)
6 groot radyse ( in skyfies gesny)
250 ml Cheddar kaas ( in blokkies gesny)
1 Bossie grasuie (fyn gekap) opsioneel
SLAAISOUS:
100ml suurroom
34gr Knoffelsousmengsels (2x17g pakkies) ek gebruik knorr sien foto( gebruik droog)
100ml mayonnaise
Plaas die alles in slaaibak en meng met slaaisous en knoffelmengsel
Verkoel die slaai tot dit bedien word
Hou redelelik lank in die yskas en word lekkerder soos dit staan!
BUTTER BEAN, LEEK AND CAULIFLOWER SALAD:
2 handfuls of butter beans
2 heads of garlic
1 happy head of cauliflower, taken apart into challenging bite-sized florets
4 leeks, sliced across at 5mm intervals, then thoroughly rinsed
a bunch of curly parsley finely chopped
a handful of extra fine capers
300ml extra virgin olive oil - it's a thirsty salad
juice of 1 juicy or 2 not so juicy lemons
6 cloves garlic, peeled and thoroughly crushed (this may seem a lot, but remember the dressing has to bring 'wayhay' to some very calm elements)
sea salt and black pepper
HERE'S HOW:
Soak the butter beans overnight in cold water, then drain and cook in clean water with the heads of garlic - this can take 2-3 hours - so that you have pillows of joy.
Whisk all the dressing ingredients together thoroughly, adding salt and pepper to taste.
Take the cauliflower and butter beans and liberally dress them, Toss and then leave overnight.
When it comes time to serve, just tease the leeks for a moment in some boiling salted water. The warmth of the leek, added to the cauliflower and butter beans, should awaken the slumbering salad. Once awake, it may need some more dressing - take a view. Add the chopped parsley and a substantial handful of capers. Toss vigorous.y, being careful not to crush the butter beans, then serve.
MY WENK:
Gebruik geblikte botterboontjies dan maak jy die slaai vinniger.
Baie lekker!
CALAMARI EN MOSSELSLAAI: [ABRI VAN VUUREN]
300g calamari, in ringe gesny
30ml botter
1 blik mossels in skulpe
1 suurlemoen (skil gerasper, sap uitgedruk)
4 grasuie, gekap
15ml sojasous
30ml droë witwyn
20ml sesamsaad (gerooster)
60ml olyfolie
1ml suiker
15ml gekapte pietersielie
METODE:
Soteer calamari vinnig in verhitte botter vir ongeveer 2 minute lank. Wees versigtig om nie te lank te braai nie anders word dit taai. Plaas mossels in kokende water totdat die skulpe oopgaan. Dreineer.
Giet suurlemoensap en skil bo-oor calamari en mossels in mengbak en meng om te bedek. Laat afkoel. Meng oorblywende bestanddele en giet bo-oor calamari en mossels en marineer ten minste vir 2 ure lank.
Geur na smaak met sout en varsgemaalde swartpeper.
CARROT APPLE SALAD:
I have left out the sugar that was indicated in the original recipe; I find that this salad really doesn’t need it. If you wish it to be sweeter, best to use a sweeter apple.
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apples (about 4)
2 cups grated carrots
1 tablespoon grated lemon zest
2 tablespoons currants
1/4 teaspoon salt, to taste
WHAT TO DO:
Combine lemon and orange juice in a large bowl. Grate the apples directly into the citrus juices to avoid oxidation of the apples. Toss the apples with the rest of the ingredients and serve immediately.
CARAWAY SEED CAULIFOLWER SALAD: [By Carol G. - Photo by *Parsley*]
Prep Time: 30 mins
Total Time: 30 mins
Servings: 6-8
"Easy to make & always a hit. Makes a nice presentation too."
INGREDIENTS:
1 cup sour cream
1/2 cup French dressing
2 teaspoons caraway seeds
1/2 teaspoon salt
1 large head cauliflower, broken into small pieces & sliced thinly
1/2 cup celery leaves, chopped
1/4 cup thinly sliced green onion
DIRECTIONS:
1.In a large bowl, combine the sour cream,salad dressing,caraway seeds & salt.
2.Add cauliflower,celery leaves & onions. Toss to coat.
3.Refrigerate 2-3 hours before serving.
APPLE-BANANA SALAD: [all betz off]
Makes 10 to 12 servings
5 crisp apples (I like Braeburn)
5 bananas
1-8oz. vanilla yogurt
sprinkle of cinnamon
sprinkle of nutmeg
OPTIONAL:
1/4 cup (2 oz. pure maple syrup)
WHAT TO DO:
Chop apples and slice bananas.
Mix all ingredients (also maple syrup, if you are including).
Sprinkle cinnamon and nutmeg to taste.
Serve immediately.
CABBAGE SALAD: [COOKING FROM SCRATCH]
1 small cabbage, thinly sliced
Red cherries
POPPY SEED VINAIGRETTE:
Makes 1 cup of dressing.
¼ cup sugar
1/3 cup red wine vinegar
2 TBS fresh lemon juice
¼ tsp salt
2 TBS chopped onion
2/3 cup vegetable oil
2 tsp poppy seeds
METHOD:
In a blender or mini-prep processor, process the sugar, vinegar, lemon juice, salt, and onion together until well blended. Add the oil and process for 5-10 seconds.
Stir in the poppy seeds.
Keeps refrigerated in an air-tight for one week.
WHAT TO DO:
Mix everything in a bowl and chill.
GREEK STYLE ZUCCHINI SALAD:
(makes 2 servings)
INGREDIENTS:
1/2 pound zucchini (grated)
1 tablespoon mint (chopped)
1 tablespoon dill (chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 lemon (juice and zest)
1 tablespoon olive oil
1 clove garlic (grated)
salt and pepper to taste
DIRECTIONS:
1. Mix the zucchini, mint, dill,green onions and feta in a large bowl.
2. Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.
3. Toss the salad and the dressing.
4. Chill in the fridge for several hours to overnight before serving.
CUCUMBER SALAD: [Superfoods: yogurt]
In a bowl, combine
1/2 cup nonfat plain Greek yogurt,
1/2 cup diced cucumber,
1/2 cup diced tomato,
1/4 chopped avocado,
1/8 tsp sea salt, a pinch of black pepper.
CREAMY CAULIFOLWER SALAD:
Serving Size: 3/4 cup
Serves: 6
INGREDIENTS:
2 cups cauliflower broken into florets (about 1/2 head)
1/2 cup diced onion
2 cups chopped lettuce (romaine works well)
1 chopped red or green apple (Braeburn, Granny Smith)
1/4 cup light ranch dressing
INSTRUCTIONS:
1.Prepare the cauliflower by rinsing well in cold water just before using it. Snap off the outer leaves and discard.
2.Use a sharp knife and cutting board to slice off stem and hollow out and remove core.
3.Cut or break cauliflower into small pieces called florets.
4.Toss cauliflower, onion, lettuce, and apples in a medium bowl.
5.Stir in dressing.
6.Cover. Refrigerate until ready to serve.
Substitutions/Additions:
•Change this recipe by adding other foods such as sunflower seeds or raisins.
•Use red onion to add more color.
Tips:
•Can be made several hours in advance.
•Great for a picnic. Keep it in the cooler until time to eat.
PASTA SALAD: [CAMPING AND HIKING]
If you like spicy, I recommend that you try this. This recipe once again is a guideline, so if you don't like the chili for example, leave it out. One should also be careful with the dhania as this can very easily overpower this salad.
INGREDIENTS:
500g Pasta/Noodles
6 Tspoons Olive oil
3 onions
1 green pepper
1 red pepper
4 cloves garlic
1 tspoon chili powder
3 tspoons curry powder(extra spicy)
6 Tspoons sugar
1/2 cup vinegar
1/2 cup dhania
1 cup tomato sauce
METHOD:
Cook the noodles/pasta according to the instructions on the packet.
Chop the onions, green pepper,red pepper, 1/2 the dhania and garlic fine, and put this into the bowl that you are going to serve the salad in. Add the pasta/noodles to the bowl and mix it well. Mix the vinegar, tomato sauce and sugar and pour this over the noodles/pasta and mix well. Sprinkle the chili and curry powder over this and mix again. Finally pour the olive oil over and mix again. Garnish with dhania if you like.
MACKEREL AND BEETROOT SALAD:[AT HOME WITH MRS M]
Ingredients:
450g new potatoes, cut into bite-sized pieces
3 smoked mackerel fillets, skinned
250g pack cooked beetroot
100g mixed salad leaves
2 celery sticks, finely sliced
50g walnut pieces
For the dressing:
2tbsp olive oil
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
2tsp creamed horseradish sauce
Method:
Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks. Drain the potatoes and cool slightly.
To make the salad dressing, in a large bowl whisk together the olive oil, vinegar or lemon juice and the Dijon mustard. Season to taste and then mix with the horseradish sauce.
Tip in the warm potatoes and add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently.
This recipe serves 4 people and I served it with some large chunks of buttered crusty bread.
KERRIE NOEDELSLAAI MET ‘’n TWIST: [KREATIEWEKOSIDEES]
Maak die gewone kerrie noedelslaai, bietjie ekstra uie, groen, geel en rooi peppers, en dan gooi sy 1 blikkie BAKED BEANS MET TAMATIESOUS in, en sny so 6 rooiworsies (ek het die gerookte een gebruik) in ringetjies en meng deur. Jy kan ook gesnipperde spek – bros gebraai gebruik ipv die viennas.
Kerrie Noedelslaai:
500 gr klein skulpie noedels (sag gekook)
1 gemeng green/yellow/red pepper (gekap)
1 ui gekap
Meng:
1 kop tamatiesous
1/2 kop asyn
1/2 kop olie
200ml suiker
25ml kerrie
Sout en gemaalde swartpeper na smaak
Meng alles deur en hou in yskas.
YOGHURT CARROT SALAD:
Ingredients:
2 Large Carrots
1 Cup Yogurt (beaten)
1 Small Tomato
1 Green Chilli
1/2 tsp Cumin Powder
1/4 tsp Chilli Powder (optional)
1 tbsp Coriander leaves (optional)
Salt – As per Taste
How to Prepare:
•Peel and coarsely grate the carrots.
•In a bowl, add the beaten yogurt, salt, chopped tomato, chopped green chilli, cumin powder, salt, chilli powder and mix well.
•Now, add the grated carrot and garnish with coriander leaves.
•Salad is ready to serve.
SHRIMP AND MACARONI SALAD: [MR FOOD]
Don’t drain the macaroni too well before adding the other ingredients – a little extra moisture will keep it from drying out.
1kg elbow macaroni
1 bunch green onions, white and green parts sliced small (you can add less depending on the strength of the onion)
2-3 celery ribs, chopped (save celery leaves for garnish)
2 red bell peppers, chopped
cherry red or yellow tomatoes
2 tablespoons juice from 1 lemon or 2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 – 1 ½ cups mayonnaise – as preferred
8-10 ounces salad shrimp, thawed, rinsed and drained
Pepper and Salt to taste
WHAT TO DO:
Bring water to a boil in a large pot. Stir in 1 tablespoon salt and the pasta into the boiling water and cook, stirring often, until nearly tender, about 5 minutes. Drain the pasta and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
Stir in the remaining ingredients, except shrimp, and let sit for 5-10 minutes. Add shrimp last. If made ahead of time, refrigerate and stir again before serving, adding more mayo if it needs more moisture . Garnish with celery leaves before serving.
BANANA SALAD: [ROBERTSONS SPICES]
25 min cooking time Serves 4 - 6
Ingredients
25 ml Margarine
6 Medium Onions sliced
10 ml Hot Curry Powder
5 ml Robertsons Turmeric
5 ml Robertsons Cinnamon
Robertsons Atlantic Sea Salt
15 ml Cake Flour
5 ml Mustard Powder
125 ml Vinegar
45 ml Brown Sugar
50 ml Smooth Apricot Jam
50 ml Water
8 Bananas
Lettuce Leaves
Instructions
1Melt the margarine in a pan and sauté the onions until soft.
2.Add the curry powder and the turmeric and fry for another minute.
3.Blend the remaining ingredients except the bananas and lettuce leves and add to the onion mixture.
4.Simmer until the mixture thickens and is cooked through. (Add extra water if necessary). Cool.
5.Slice the bananas and add to the onion mixture.
6.Arrange the lettuce leaves in a pretty salad bowl and spoon the salad on top.
Culinary Tip
When preparing a salad only dress it as you are about to serve it. By dressing the salad in advance the oil in the salad dressing will permeate the salad leaves and cause them to become dark and limp.
BEET AND CUCUMBER SALAD:
Serves 4
Prep time: 20 minutes
Ingredients
• 1 jar marinated sliced beets
• 1 large cucumber, peeled and sliced into thin rounds
• 1/4 cup crumbled gorgonzola cheese
• 1/4 cup Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper to taste
Directions
Mix the mustard, vinegar, olive oil, and salt and pepper in a small bowl.
On individual serving plates, place the beets and cucumber in a spiral pattern, alternating between the two. Drizzle the mustard mixture over the top, and sprinkle the gorgonzola cheese on top of that.
CAPRESE SALAD –MOZZARELLE AND TOMATO: [By Chef Woody]
4-6 Servings ~ 15 minutes
4 - large tomatoes
1 - pound fresh mozzarella
1/2 - cup fresh basil leaves
1/2 - teaspoon oregano dried
Salt and fresh ground black pepper to taste
Extra Virgin Olive Oil for drizzling over completed salad
WHAT TO DO:
The first step is to slice the tomatoes about a 1/4 inch thick, use your judgment on this one, just don’t make the slices to thick . Slice the mozzarella the same way.On each individual salad plate, start by placing a tomato slice on the plate and top with one or two basil leaves and a slice of mozzarella. Drizzle lightly with the oil and add another slice of tomato and mozzarella slice. Top one or two basil leaves. Drizzle with Olive Oil and lightly sprinkle the dried oregano over the top.
Chill and serve.
COUNTRY COLE SLAW: [MR FOOD]
Looking for a good, old fashioned recipe for cole slaw? Try this simple cabbage recipe. This is easily one of our healthier cole slaw recipes and can even be made healthier by substituting may for reduced fat light mayo.
Ingredients:
•1 green cabbage, medium sized
•1 onion, medium
•1 vine ripe tomato (optional)
•1/4 cup vinegar
•3/4 cup mayonaise
•1/2 teaspoon celery salt
•1/2 teaspoon pepper
•1/2 teaspoon dill
•1/2 teaspoon salt
Instructions:
1.Coarsely chop cabbage, including the very green outer leaves and place in large bowl.
2.Coarsely chop onion and tomatoes and add to cabbage.
3.Mix vinegar, mayonaise and celery salt together; set aside.
4.Just before serving add to cabbage mixture, then add salt, pepper and dill to taste.
CRAB STICKS SALAD WITH PICKLED MUSHROOMS AND APPLE:
1 pck of crab sticks
1 jar of pickled mushrooms
1-2 apples
3-4 eggs
3-4 branches of green onions
Fresh dill to taste
Fresh green parsley to taste
Freshly ground black pepper to taste
Salt to taste
Prepare ingredients:
boil eggs on hard, rinse greens, if you don’t like pickled mushrooms they can be replaced with 1lb of fresh mushrooms cleaned and boiled in slightly salted water:
Dice crab sticks, put into big bowl:
Drain liquid from mushrooms, slice big into halves or quarters, add to the salad bowl:
Peel skin from apple and grate it on big slots, discard seeds:
Chop hard boiled eggs
Add chopped onions
And chopped greens (dill and parsley):
Generously season with freshly ground black pepper and salt to taste:
Add mayo to taste and mix, cover with plastic wrap and put to fridge for an hour before serving:
Serve as appetizer before main meal or as a side dish.
AARTAPPEL-HAM-KAASSLAAI:
400g koue gaar aartappelblokkies (500 ml)
1 klein ui - fyngekap
160g hamblokkies (250 ml)
150g kaasblokkies (250 ml)
5g sout (5 ml)
slaaisous
tamatiewiggies
hardgekookte eierskywe
pietersielie
Metode:
Meng al die bestandele liggies. Garneer met tamatiewiggies, hardgekookte eierskywe en pietersielie.
STRAUSS GARLIC POTATO SALAD: [KEN’S CAMP COOKING]
So named for my buddy Bill Strauss who taught me how to make this. It is a dish I usu¬ally make at home and take with me and it’s also my favorite pot luck dish. The idea here, according to Bill, is to get as much varied color as possible. Here’s the basic list of ingredients I use:
6 boiled potatoes (still a little firm)
6 hard boiled eggs
1/2 cup carrots
1/4 cup radishes
1/2 cup red bell pepper
1/2 cup green bell pepper
1/2 cup purple onion
a couple of jalapeno peppers
a couple of full garlic gloves (that’s where the garlic came from in the name)
a small can of whole corn (not creamed)
a small can of diced black olives
two or three sweet pickles (or some like dill)
WHAT TO DO:
When working with raw peppers, onions, garlic and such, be sure to dice them pretty fine and mix well else their taste will dominate. Mix these ingredients well in a large bowl. (Some people like to leave half the eggs out of the mix and put them on top in halves. Sometimes I get real fancy and devil those eggs.) Now mix in a cup of mayonnaise and two heaping tablespoons of mustard. Now try it. If it’s a little dry put in more mayonnaise. Finish up by salting and peppering to taste. It won’t take a lot, this salad is loaded with flavor! This makes a lot of salad.
A side note: Anything you use mayonnaise in, must be kept in a fridge.
" KELLY’S CREAMY CHEDDAR PEA SALAD”: [By Wildflour - Photo by SarasotaCook]
Prep Time: 20 mins
Total Time: 20 mins
Servings: 8
"I'm not a big fan of peas, but like them IN things. This salad is one of my favorites. Happy to share!"
Ingredients
1 packages frozen peas, thawed
1 cup chopped celery
2 hard-boiled eggs, chopped
1/4 cup onion, finely chopped, sometimes I use green onions
1½ cups cubed cheddar cheese
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon mustard
Directions
1.In large bowl, combine mayo, relish, sugar, seas. salt and mustard. Gently fold in rest of ingredients adding peas last so they don't get broken up and mushy. (Add more mayo if needed.) Chill.
2.If you like it *EXTRA* creamy, double the sauce.
FROZEN BANANA SALAD: [mr food]
Frozen fruit salads make great light desserts in the summertime; try the following two recipes.
2 Cups sour cream
1 Can (8 ounces) crushed pineapple drained
1 Tablespoon lemon juice
½ Cup chopped nuts
¾ Cup sugar
4 Bananas mashed
1 Teaspoon salt
1 Jar (8 ounces) Maraschino cherries, quartered
WHAT TO DO:
Mix all ingredients well; pour into a 9 X 9 inch pan and freeze.
Cut into squares and serve on lettuce leaves.
FRUITED CABBAGE SALAD:
3-4 servings
Ingredients:
2 cups shredded cabbage
1 medium apple, cored and chopped (about 1 ½ cups)
½ cup mayonnaise or Miracle Whip Salad Dressing
2 Tablespoons drinking milk
2 teaspoons sugar
dash nutmeg
1 medium banana, sliced
Instructions:
1. In a medium bowl, combine all ingredients except banana.
2. Blend well.
3. Chill.
4. Add banana slices just before serving.
AVOKADO EN FOREL KELK: [DIE NATHANIë; TAFEL]
JY BENODIG
100ml vars room
100g mascarpone, teen kamertemperatuur
1 avokado
1 Granny Smith appel
sap van ½ suurlemoen
100g gerookte forel
seesout
varsgemaalde swartpeper
20g grasuie, in stukkies gesny
METODE
Meng room en mascarpone en hou eenkant. Skil avokado en sny in klein blokkies. Sny appel in klein blokkies, meng met avokado en suurlemoensap.
Roer roommengsel en helfte van grasuie by. Skeur forel in klein repies en meng by. Geur met sout en peper. Skep in 8 kleinerige glasies. Garneer met res van grasuie.
‘SEXY’ AARTAPPELSLAAI: [DIE NATHANIëL TAFEL]
JY BENODIG:
1kg aartappels
2 eetlepels druiwepitolie
seesout
½ koppie vars ertjies, geblansjeer
¼ koppie olyfolie
4 eetlepels witwynasyn
1 eetlepel heuning
1 teelepel franse mosterd
skil van ½ suurlemoen
2 eetlepels pietersielie, gekap
2 eetlepels grasuie, gekap
grofgemaalde swartpeper
heel grasuie
METODE:
Was aartappels, droog, en sny in skywe. Plaas op bakplaat, sprinkel met olie en bak in oond teen 180˚c tot goudbruin. Geur liggies met sout. Meng res van bestanddele behalwe swartpeper en heel grasuie. Skep aartappels op opdienbord, strooi ertjies oor, skep sous bo-oor. Geur met swartpeper en garneer met grasuie.
GESTOLDE KOMKOMMERSLAAI: [Met erkenning aan Rina Fourie-Sűpra]
1 pakkie groenjellie
250ml mayonnaise
190ml kookwater
65ml suurlemoensap
250ml gerasperde komkommer, dreineer in sif tot droog
½ gerasperde ui
Sout & peper
SO MAAK JY:
Los jellie in kookwater op. Voeg suurlemoensap en ui by. Laat effens stol. Roer komkommer en mayonnaise deur. Laat stol tot styf. Garneer met dun skyfies komkommer.
MY WENK:
Voeg gerasperde pynappel ook by, dis heerlik.
Jy kan suurroom ipv mayonnaise gebruik.
GESTOLDE PIESANG EN ERTJIESLAAI: [NG Kerk POFADDER]
1 blik kondensmelk 197 g
125 ml asyn
7 ml mosterdpoeier
Sout en peper na smaak
1 pk suurlemoenjellie
1 t gelatien
250 ml kookwater
1 blik ertjies, 410g, gedreineer
3 piesangs, geskil en in skyfies gesny
SO MAAK JY:
Meng kondensmelk, asyn, mosterd, sout en peper baie goed. Los jellie en gelatien in kookwater op en laat afkoel. Meng kondensmelkmengsel, ertjies en piesangskyfies. Voeg afgekoelde jellie by en meng liggies. Spoel slaaivorm met bietjie jellie uit, gooi mengsel daarin en laat stol in yskas. Ontvorm wanneer gestol op slaaiblare en dien koud op.
GREEN BEANS (Healthy) VEGGIE SALAD:
Ingredients
Olive oil
4 Tablespoon
Onion 1 Medium, sliced
Tomatoes 3 Medium, sliced
Bell pepper 1⁄2 Medium, sliced
Green beans 1kg sliced (453 g)
Garlic clove 1 Medium
Salt To Taste
Black pepper powder To Taste
Boiled water 1⁄3 Cup (5.33 tbs)
Directions
MAKING
1. Heat olive oil in a frying pan. Add onions and fry until translucent.
2. Add sliced tomatoes and bell pepper to the pan and continue frying for 5 more minutes. Add green beans to the pan.
3. Mash a garlic clove in.
4. Add a pinch of salt and black pepper as preferred, stir well.
5. Add water (boiled water) to the pan. Cover the pan with a lid, simmer for 35 to 40 minutes.
6. Refrigerate until ready to serve.
SERVING
7. Serve cold.
HAWAIIAN LETTUCE WRAPS:
Romain Lettuce Leaves, rinsed and dried
6 slices of thin deli ham
2 slices of provolone cheese
Dijon mustard
Pineapple, chunks cut in half
WHAT TO DO:
Lay out the lettuce so it's nice and flat. Spread a small amount of Dijon all over the lettuce. Layer on the ham, cheese and pineapple. Roll up tight & enjoy!
COPYCAT WENDY'S APPLE PECAN CHICKEN SALAD:
Ingredients:
2 cups romaine lettuce, torn
2 cups mixed greens
100 grams cooked chicken
1/4 cup roasted pecans
1/4 cup dried cranberries
1/8 cup crumbled blue cheese
1/2 chopped green apple
1/2 chopped gala apple
Dressing:
2 tablespoons honey
2 tablespoons pomegranate juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Directions:
For the dressing mix all the ingredients together in a jar and shake well, set aside. For the salad on a large dinner plate lay out the romaine and top with the mixed greens.
Next, place the cooked chicken on top followed by the pecans, cranberries, green and gala apple and then the blue cheese. Drizzle with about 1/4 to 1/3 of the dressing.
Refrigerate remaining dressing.
COWBOY CHUCKWAGON SALAD:
Who says cowboys don't eat salad? With this easy recipe for Cowboy Chuckwagon Salad, you can make a hearty and satisfying salad dish that would please even the hungriest of men. Made with hard-boiled eggs, lima beans, celery, tomato, cucumber and more, this salad is loaded with all of the flavors you love. When you're looking to make green salad recipes that are more filling than your average leafy green dish, try this Southwestern-inspired version. It's sure to make you feel like you're eating out in the Wild Wild West!
Serves: 6
Ingredients
1 clove garlic, cut in half
3 cups lettuce, 2 or 3 types, cut into bite-sized pieces
2 stalks celery, thinly sliced
1/2 cucumber, peeled and thinly sliced
2 medium ripe tomatoes, cut in wedges
2 eggs, hard-boiled, sliced and diced
1 cup large lima beans, cooked and thoroughly drained
1/4 cup blue-veined cheese (such as blue cheese or Gorgonzola), crumbled
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon each of salad herbs, thyme, tarragon and sweet basil
salt and pepper, to taste
Instructions
1.Rub a wooden salad bowl with the cut garlic, then discard garlic.
2.Add the lettuce, celery, cucumber, tomatoes, eggs and lima beans to the bowl.
3.Blend the cheese, oil and vinegar together and pour the mixture over the salad ingredients.
4.Toss lightly and season with the herbs and salt and pepper. Serve immediately.
CREAMY DILLED CUCUMBER SALAD: [CLOSET COOKING]
(makes 4 servings)
Ingredients:
1 large cucumber (sliced)
1/4 cup red onion (sliced)
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon sugar (optional)
1 handful dill (chopped)
salt and pepper to taste
Directions:
1. Mix everything and chill in the fridge for 20+ minutes.
FRANSE-SLAAI: [RESEP PETER VAN NOORD FOTO’S MIKE ROSE]
Vir 4 mense
Dié Franse slaai het ek een slag in Parys geëet: Dis nie jou gewone vaal blaarkonkoksie nie – met die tuna, eier, kaas, boontjies en neute kan dit maklik op ’n Saterdagmiddag ’n maaltyd wees. Veral as die Groot Eet vanaand wag…
Jy benodig
’n pak gemengde slaaiblare
’n hand vol roketblare
1 klein rooi- of witui, middeldeur en in dun skyfies gesny
1 blik (170 g) tuna, gedreineer en in stukkies gebreek
1 blik (410 g) gesnyde groenboontjies (of vars gestoomde boontjies of groenaspersies)
Avokados! Sny hulle in dun skyfies en bedrup met suurlemoensap
’n hand vol groenolywe
4 hardgekookte eiers, in die lengte in kwarte gesny
1 pakkie (100 g) pekanneute, liggies gerooster
4 snye dag oue witbrood, korsies afgesny en gerooster
1 rolletjie romerige bokmelkkaas, in skyfies gesny
heuning om oor te drup
VIR DIE SOUS:
•½ koppie olyfolie
•2 eetlepels witasyn
•’n mespuntjie droë mosterd
•sout en varsgemaalde swartpeper
SO MAAK JY:
1.Die fondament. Rangskik die blare in ’n groot slaaibak of vier borde. Moenie skrik as dit karig lyk nie – daar’s nog baie wat kom.
2.Deur die blare. Pak nou die res van die bestanddele – uie-ringe, tunastukke, boontjies, avokadoskyfies, olywe, eierkwarte en pekanneute – tussenin.
3.’n Skeut sous. Klits die be-standdele vir die slaaisous goed saam en drup ’n bietjie oor elke bord slaai. Nie te kwistig nie.
4.En die kersie op die koek… Pak die brood op ’n oondpan en sit ’n kaasskyfie op elkeen. Druk dit vir twee minute onder die oond se roosterelement sodat die kaas lekker sag word en die brood verder rooster. Rond elke slaaibord af met ’n brood-en-kaastorinkie en drup ’n bietjie heuning oor elkeen.
Weg sê:
Wees maar suinig met die blare en kwistig met die avokados – jy wil nie daai ou-ou slaaispook laat opstaan nie.
SOETSUUR PATATSLAAI: [RESEP ALETTA LINTVELT FOTO’S MYBURGH DU PLESSIS]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 25 minute
Dié slaai kan warm of koud saam met ’n hoofgereg voorgesit word.
Jy benodig
1 kg soetpatats
500 g klein uitjies
sonneblomolie
3-5 hoenderborsies sonder vel
1 teelepel sout
1 koppie mielieblom
2 eiers, geklits
2 eetlepels sesamsaad (opsioneel)
4 eetlepels gekapte koljanderblare
sap van 2 lemmetjies
Vir die sous
¾ koppie karamelsuiker
¼ koppie tamatiesous
½ koppie appel- of witwynasyn
1 eetlepel sojasous
4 sprietuie, gekap
2 knoffelhuisies, fyngedruk
Só maak jy
1.Meng die bestanddele vir die sous en verhit die oond tot 220 °C.
2.Sny die soetpatat net so met die skil aan in stukke. Skil die uie en sny dit middeldeur. Pak nou die patat en uie saam op ’n bakplaat. Sprinkel ’n paar lepels olie oor die groente tot dit oraloor bedek is.
3.Sit die bakplaat in die oond en draai die hitte af na 180 °C. Bak dit vir 20 minute totdat die patat ligbruin en die uie sag is.
4.Sny intussen die hoender in blokkies van 2,5 x 2,5 cm. Meng die sout en mielieblom op ’n vlak bord en rol die hoenderstukkies daarin.
5.Verhit genoeg olie in ’n groot pan tot matig warm. Doop die meelbedekte hoenderstukkies een vir een in die geklitste eier en sit dit dan in die pan met die warm olie. Braai dit vir 1-2 minute aan elke kant.
6.Skep die hoender met ’n gaatjieslepel uit, voeg dit by die bak met die soetpatats en giet die sous daaroor. Sit die bak vir 15 minute terug in die warm oond sodat die hoender heeltemal gaar kan word.
7.Haal die bakplaat uit die oond en sprinkel die sesamesaad, koljanderblare en lemmetjiesap oor.
WENK Ek verkies om dit teen kamertemperatuur op te skep, maar dit is die volgende dag ewe smaaklik as jy dit koud voorsit.
MY MOM'S BEETROOT SALAD:
Serves: 4 -5
Preparation time: 10 mins – Cooking time: 30 mins
3 medium sized boiled beetroots
3 medium sized potatoes
3 eggs, hard boiled
1 tomato, peeled and sliced
1 cucumber, peeled and sliced
1 tbsp capers
Vinaigrette
5 tablespoons olive oil
2 tablespoons wine vinegar
Salt
Freshly ground black pepper
Directions:
1.Place the beetroots in the pressure cooker with water. Wash the potatoes with skin on, put the basket on top and cook them for about 20 minutes.
2.Boil eggs separately for five minutes from boiling point and then put them in cold water.
3.Peel and cut everything into small pieces
4.Refrigerate for half an hour before serving.
5.Place vinaigrette ingredients in a shaker and shake to combine. Add to salad and mix well.
SRIRACHA POTATO AND MACARONI SALAD:
A twist on your favorite BBQ side dish with potatoes, macaroni and sriracha. Say hello to your new favorite summer salad.
Prep time: 4 hr
Cook time: 10 min
Ingredients:
3 medium russet potatoes, peeled and diced
1 cup dried shell pasta
1/2 cup fat free greek yogurt
1/4 cup mayonnaise
1 tablespoon vinegar
1/4 teaspoon pepper
3/4 teaspoon salt
1 teaspoon garlic power
2 teaspoons sriracha
12 medium yellow onion, diced
2 hard boiled eggs, diced
3 celery ribs, diced
3 green onions, diced
Instructions:
1.Boil potatoes in a large pot of water just until fork tender. Drain. Do not over cook or they will be mushy in the salad. Allow to cool while you're prepping the rest of the salad.
2.Bring another large pot of water to a boil and cook pasta according to package directions. Drain. Run under cool water.
3.In bowl whisk together greek yogurt, mayonniase, vinegar, pepper, salt, garlic powder and sriracha. Fold in yellow onion, eggs, celery, green onions, cooled potatoes and pasta. Mix well. Cover and refrigerate for at least 4 hours to help the flavors meld.
Serve.
KOUE KERRIEHOENDER: [RESEP RONEL BLANCHE FOTO MYBURGH DU PLESSIS]
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 20 minute
As jy die hoender as padkos gaan geniet, gebruik heel dye. Of eet dit as ’n slaai en skeur die hoender in repies voor jy die sous oorgooi.
Jy benodig
2 groot uie, gekap
1 eetlepel kerrie
2 eetlepels botter
1 eetlepel asyn
2eetlepers appelkooskonfyt
1 koppie mayonnaise
8 porsies gaar hoender
Só maak jy
1.Braai die uie en kerrie in botter tot sag en deurskynend, en voeg dan die asyn en konfyt by. Laat prut dit dan vir nog 5 minute.
2.Verwyder dit van die hitte en laat dit effens afkoel voordat jy die mayonnaise daardeur roer.
3.Gooi die kerriesous oor die hoender en verkoel dit oornag. Geur dit na smaak met sout en peper. Indien jy dit as ’n slaai voorsit, kan jy neute en gekapte vars pietersielie daaroor strooi net voordat jy dit voorsit.
PINA COLADA MOLDED SALAD: [Recipe photo by Taste of Home]
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings
Ingredients
1 can (20 ounces) unsweetened crushed pineapple
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup cream of coconut
1 cup (8 ounces) sour cream
3/4 cup lemon-lime soda
3/4 cup flaked coconut
1/2 cup chopped macadamia nuts
Pineapple chunks and freshly shredded coconut, optional
DIRECTIONS:
1.Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
2.Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
3.Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
4.To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.
Yield: 8 servings.
Editor's Note:
This recipe was tested with Coco Lopez cream of coconut.
BILTONGSLAAI: [BRON ONBEKEND]
Slaaisous:
60 ml balsemiek-asyn
125 ml olyfolie
1 knoffelhuisie, gekneus
5 ml suiker of na smaak
5 ml Dijon-mosterd
1 stingel sprietui, fyngekap
sout en varsgemaalde swartpeper
Slaai:
250 g klam, baie dun gekerfde biltong
375ml gerasperde cheddarkaas
'n verskeidenheid blaarslaai om die slaai op te rangskik
3 agurkies, gekap
2 hardgekookte eiers, in skyfies gesny
2 ryp avokado’s, in blokkies,besprinkel met suurlemoensap
SO MAAK JY:
Plaas al die bestanddele vir die slaaisous in 'n skroefdekselbottel en skud goed. Hou in die yskas tot benodig.
Plaas die biltong en kaas in 'n bak envoeg genoeg van die slaaisous by om dit goed klam te maak. Bedek en marineer ten minste 'n uur (of selfs tot 'n dag lank) in die yskas. Rangskik die blaarslaai op 'n mooi groot plat slaaibord en pak die slaaibestanddele bo-op.
Besprinkel liggies met van die slaaisous. Skep die gemarineerde
biltongmengsel bo-op en sit die oorblywende slaaisous apart in 'n klein bekertjie voor. Sit dadelik voor.
BROODSLAAI: [KOOKKUNS]
MAKLIKE BROODSLAAI:
sny brood in dik snye en dan in blokkies
sny kaas van jou keuse in blokkies
gebraaide spekvleis, in stukkies gekap
gelyke hoeveelhede kondensmelk & mayonnaise
olie vir diepbraai
gebraaide sampioenstukkies of argurkiestukkies (opsioneel)
MAAK SO:
Diepbraai broodblokkies in olie tot bruin.
Dreineer en laat afkoel.
Voeg die res van die bestanddele by die mayonnaise-mengsel 'n halfuur voor opdiening.
BROODSLAAI: [by Dellie in Brood, Maklik, Slaai]
Bestanddele:
halwe brood, in blokkies gesny
2 eiers
driekwart koppie suiker
halwe koppie asyn
1 eetlepel mosterd poeier (ek maak dit soms 2)
6 eetlepels mayonnaise (hier gaan ek ook wild – proe aan die sous ! jy sal weet)
halwe bakkie room (125ml, ek dink)
olie vir diep braai
SO MAAK JY:
Braai die broodblokkies in diep, warm olie tot goudbruin. Dreineer goed op kombuispapier. (Servette doen ook die ding) Klits die eiers en suiker saam. Meng asyn en mosterd poeier, en voeg by eiermengsel. Kook alles op lae hitte saam tot deurskynend. Roer aanhoudend. Verwyder van hitte en voeg mayonnaise en room by. Meng goed en laat afkoel. Gooi die sous oor die brood blokkies.
APPEL STOLSLAAI: [KREATIEWEKOSIDEES]
2 kop kookwater
2 pakkies greenage jellie
1 teelepel gelatien (opgelos in bietjie koue water oor beker kookwater)
6 Granny Smith appels, grof gerasper
1 blik grenadilla moes
1 blik fyn pynappel(sonder stroop)
SO MAAK JY:
Maak jellie aan met kookwater & laat effe afkoel. Voeg res by & laat stol.Vir garnering, pak pynappelringe onder in bak & wanneer jy slaai omkeer sit kersies in gaatjies van pynappelringe.
GESTOLDE BILTONGRING: [KREATIEWEKOSIDEES]
15 ml Kookolie
1 klein ui fyn gekap
1 hoenderaftrekselblokkie
100ml kookwater
10 ml gelatien
Knippie fyn koljande
380g (1 blik) ingedampte melk, verkil oornag in yskas
100g fyn gerasperde biltong
45 ml goeie mayonnaise
Pakkie slaai van jou keuse (bronkors of rocket as jy dit wil op-“zoesj”)
10 ml wit asyn\\Bespuit ‘n ring met kleefwerende kossproei.
SO MAAK JY:
Verhit die olie in ‘n swaarboompan en soteer die uie liggies tot sag. Laat afkoel.
Los die aftrekselblokkie op in die kookwater. Roer die gelatien en koljander by. Laat afkoel, tot dit dik word maar nie heeltemal gestol nie.
Klits ingedampte melk styf. Voeg die gelatienmengsel, biltong, mayonaise en wit asyn by.
Meng alles goed saam. Moenie al die lug uitklop nie.
Skep in vorm en laat stol in die yskas.
Keer uit op opdienbord, versier met slaai. Dien op saam met rooserbrood/melbabrood.
AVOKADOPEER RING: [KREATIEWEKOSIDEES]
1 pakkie groen of geel jellie
250ml kookwater
2 groot, ryp avokado’s
15ml suurlemoensap
sout en peper
10ml mosterdpoeier
160ml asyn
1blik kondensmelk
1/2 ui, fyngekap
SO MAAK JY:
Los jelliepoeier in kookwater op en laat afkoel. Druk avo’s fyn en gooi suurlemoensap oor. Geur met sout, peper en mosterd en voeg kondensmelk en asyn by. Voeg ui en afgekoelde jellie by en giet in ‘n ringvorm. Verkoel tot gestol.
DAAI PASTASLAAI WAAROOR ALMAL GEK IS: [BON ONBEKEND]
My liewe antie Merie stuur vir my ‘n ton resepte per epos. Ek moet dit deurkyk, en dan plaas na goeddunke. Antie Merie is ‘n besige vrou, ek ook. Maar soms kan ‘n ou maar ‘n tydjie opsy sit om reseppies deur te gaan – maak tog asb net seker jou maag is vol, want resepte lees, is soos shopping sonder brekvis onder die ribbes: fataal!
Die Noedelslaai wat jy altyd by iemand anders eet en wens jy kon die leftovers huis toe vat…
SO MAAK JY:
Neem een pak (500g) skroef- of skulpnoedels en kook soos jy pasta sal kook.
Kap ‘n kleinerige ui baie fyn, en sny ‘n groenrissie (greenpepper) in pikante klein blokkies. As jy ‘n oortuigde avonturier is, neem ‘n halwe huisie knoffel, maak dit so fyn dat jy nie dit kan identifiseer nie, en gooi by die ui en rissie – meng deur.
Gooi die pasta in ‘n glas of plastiek houer – nie metaal, chemiese reaksies sal plaasvind met die bestanddele, en die volgende oggend het jou voortande dalk uitgeval van proe aan die kos!
Gooi die rissie, ui, en knoffel by, en meng deur.
Neem, meet, en voeg bymekaar in ‘n aparte mengbakkie: 125ml asyn, 200ml witsuiker, 250ml tamatiesous, 125ml sonneblom olie, 25ml matige kerriepoeier, ‘n paar druppels Tobasco.
Meng deur tot die suiker nie meer ‘kirts’ onder in die mengbakkie nie, en giet oor die noedels.
Bedek met kleefplastiek, en luister nou mooi: laat staan vir ten minste 24 uur. En roer die slaai so ‘n keer of wat gedurende die wagtyd.
Val weg en eet jou eie slaai, en eet jou eie leftovers, en lek die bak met jou vinger uit.
O, Vernon Koekemoer sou chillies ingekap het. Ek sou ook. Sal jy?
MOSTERDRING: [KREATIEWEKOSIDEES - Foto: OFM]
4 eiers
250ml water
125ml asyn
175ml suiker
15ml gelatien
15ml mosterdpoeier
2ml borrie
1ml sout
250ml room
SO MAAK JY:
Klits die eiers in die boonste deel van ‘n dubbele kastrol. Klits die water en asyn by die eiers. Meng die suiker, gelatien, mosterd, borrie en sout en meng dit baie goed met die eiermengsel. Plaas dit oor kokende water en roer aanhoudend totdat die mengsel effens dik is. Laat dit afkoel tot lou, maar roer kort-kort sodat daar nie ‘n vel vorm nie. Klits die room tot styf en vou dit in die mosterdmengsel in. Giet dit in ‘n ringvorm wat met kleefwerende kossproei bespuit of met koue water uitgespoel is. Plaas dit in die koelkas om te stol.
TOMATO ASPIC: [BRON ONBEKEND]
5 ¾ cups tomato juice
3 packets unflavored gelatin
½ medium onion, chopped
½ cup chopped celery leaves
2 Tablespoons Worcestershire sauce
1 Tablespoon sugar
1 teaspoon celery salt
1 teaspoon salt
HERE'S HOW:
Lightly brush a 5-cup ring mold or equivalent individual molds with flavorless vegetable oil. This is a vital step – cooking spray doesn’t work well.
Place 2 cups of the tomato juice in a small bowl and stir in the gelatin to dissolve. Set aside.
Pour the remaining tomato juice into a large saucepan, add the remaining ingredients and stir to combine. Bring to a boil, then simmer reduce the heat, cover the pan and simmer for ten minutes.
Strain the juice into a bowl with a pouring spout. Press on the solids to release any juice then discard. Whisk in the reserved gelatin mixture until thoroughly combined. Carefully pour into the prepared ring mold, filling as full as possible.
Very carefully transfer the mold to the refrigerator. When the aspic has cooled, cover the mold with plastic wrap, then chill until firm, at least 8 hours or overnight.
Unmold the aspic onto an elegant tray, and surround with parsley.
PASTA EN BILTONG SLAAI: [Yolindie Somers]
BESTANDDELE:
1 pak skulpie pasta [gekook volgens aanwysings]
1 kop biltong
3 vars geelperskes gekap
Halwe groenrissie gekap
Kwart kop peppadews gekap
1 bilk heelpit mielies
1 kop kaas in blokkies
SLAAISOUS:
1 kop Mayo
Kwart kop kondensmelk
2tlp aromat
3eetlp sweetchillie sous
SO MAAK JY:
Meng alles saam deur laat staan vir ten minste ‘n uur voor opdiening.
RAINBOW PASTA SALAD: [SPAR RECIPE]
Prep Time: 20 minutes
Cook Time: 10 minutes Choose a leaner, healthier approach to a braai with lean cuts of meat and this colourful, veggie filled whole -wheat pasta salad.
INGREDIENTS: [10-12 servings]
•500 g whole-wheat screw noodle
•2 large tomatoes, diced
•375 ml SPAR Gouda cheese, grated
•½ English cucumber, cubed
•2 sticks celery, sliced
• 200 ml sunflower seeds
•410 g can SPAR sliced peaches, drained and chopped
•250 ml SPAR frozen corn (don’t cook)
•salt and freshly ground black pepper to taste
DRESSING:
•250 ml SPAR peach fruit yoghurt
•50 ml SPAR mango fruit chutney
•10 ml hot curry powder
•100 ml SPAR Chip & Salad sauce
WHAT TO DO:
1.Well in advance of the braai, boil the noodles in plenty of salted boiling water until they are tender.
2.Tip into a colander to drain, and set aside to cool.
3.Prepare all the fruit and vegetables and toss into the cooled pasta.
4.Combine the dressing ingredients and use to bind the ingredients together and keep them moist.
5.Chill until required.
HINTS AND TIPS:
Pasta-based salads can be made in advance and enjoyed the following day when the flavours have developed and the taste is improved.
KRAAKVARS KOOL EN APPELSLAAI: [UITSOEK SLAAIRESEPTE - GERHARD JANSEN]
NB. Resep slegs vir 2-3 porsies
'n koolkop, gewas en gesnipper
2 Granny-Smith appels, grof gerasper
1 klein groen of rooi soetrissie, fyn geka
SLAAISOUS:
100ml olie
75ml koue water
75ml suurlemoensap
45ml sagte bruinsuiker
5ml sout na smaak
8ml karwysaad [OF sesamesaad]
SO MAAK JY:
Meng die kool, appels en soetrissie met 'n slaailepel en 'nvurk in 'n slaaibak. Klits die olie, water, suurlemoensap, bruinsuiker en sout met 'n draadklitser in 'n glasbakkie. Giet die slaaisous oor die slaai en meng alles goed saam. Strooi die karwysaad bo-oor en meng dit.
MY WENK:
Ek laat beide van die sade uit en voeg 'n blikkie grenadillapulp by.
SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING: [COOKING LIGHT]
PREP: 30 minutes
TOTAL: 45 minutes
SERVINGS: 8
CALORIES: 225
•1 cup long-grain white rice
•1/4 cup fresh lemon juice
•4 tablespoons olive oil, divided
•1 1/2 cups fresh corn kernels, cut from 2 ears or frozen corn kernels, thawed
•1 cup chopped fresh poblano chiles or green bell pepper
•1 cup diced seeded yellow bell pepper
•1 cup 1/2-inch cubes yellow zucchini
•1 avocado, halved, peeled, diced
•1/2 cup thinly sliced green onions
•1/2 cup chopped fresh cilantro
WHAT TO DO:
I nixed the Poblanos and replaced them with a green bell pepper and for some heat: a variety of hot sauces for the adults to add on their own. I didn’t happen to have any zucchini and thought that black beans might go nicely and added them, instead. Additionally, I used canned corn with the juices drained and lemon juice from a bottle. I used 2 avocados and 2 cups of rice which made a large batch.
Cook rice until just tender. 12 to 15 minutes. Drain and rinse in cold water. Drain again. I used a rice cooker.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Toss the lemon and oil with the avocado first so that it prevents it from browning. Season with salt and pepper.
I made a few modifications to this recipe. First, most BA recipes are not created for speed, ease, nor do they tend to be kid-friendly. Sure, we may have lost a smidge of flavor for the lack of fresh, but hey, you can’t have it all. Besides, the fresh cilantro can’t be replaced and is the predominant flavor.
This was a pretty quick and easy recipe. I timed myself at 30 minutes thanks to the use of a rice cooker. The rice cooked longer than directed, but didn’t pose a problem. While the rice cooked, I chopped and did all the rest of the prep work. For once, a recipe that I prepared faster than The Chef!
I found this to be a healthy and fresh alternative to refried beans and Mexican rice. And, it’s got enough goodies to work well as leftover lunch and would be perfect to take for a pot luck. This recipe will last for about a day, so don’t prepare more than a few hours prior to serving.
KOMKOMMER VORMSLAAI: [KREATIEWEKOSIDEES]
2 komkommers – gerasper met skil en gedreineer
1 klein ui gerasper
1 pakkie groen jellie
1 tl gelatien
125ml kookwater
250ml gladde maaskaas
250ml mayonnaise
2tl suurlemoensap
sout en peper
SO MAAK JY:
Maak jellie en gelatien aan met kookwater.
Voeg mayonasie, maaskaas suurlemoensap by.
Voeg komkommer ui sout en peper by.
Meng.
Gooi in ring wat uitgespoel is met yskaswater.
Plaas in yskas.
AARBEI VORMSLAAI: [BRON ONBEKEND]
HEERLIKE NAGEREG VIR DIE WARM FEESDAE!
500g aarbeie
200ml strooisuiker
20ml gelatien
50ml water
2 eierwitte
400ml room (geklits)
geklitste room en aarbeie vir versiering
SO MAAK JY:
Sny aarbeie skoon, was en sny in skywe. Strooi strooisuiker oor en laat 30 minute staan sodat sappe kan trek. Puree in vermenger tot glad en giet in bak. Maak gelatien in water sag, los oor lae hitte op en roer oor aarbei puree in. Hou eenkant totdat dit begin verdik. Klits eierwitte styf met ‘n knippie sout en vou in saam met room.
Giet in vorm en verkoel tot gestol. Keer uit vorm en versier met ekstra geklitste room en aarbeie.
KERRIEPERSKES: [Jacobus Stofberg]
1 groot blik perske skywe of halwes
2 uie in dun skywe gesny
30 ml olie
2 teelepels matige kerrie
125 ml asyn
125 ml suiker
2 eetlepels blatjangstroop van die perskes
MAAK DAN SO:
Braai die uie in die olie tot sag en deurskynend.
Voeg die ander bestandele behalwe die perskes by en laat die stroop effens dik kook.
Koel af en gooi oor perskes.!!!!!!!!
GESONDER AARTAPPELSLAAI:
Die ding van ‘n aartappelslaai is … jy WEET dis nie baie gesond nie. Hierdie is ‘n gesonder opsie … die bonus is dat dit ook BAIE minder moeite is en is boonop liplek-lekker!
Bestandele (hoeveelhede word bepaal deur hoeveelheid mense. skat maar met die oog)
- Baba aartappeltjies
- chives
- Bulgaarse yogurt
- mayo
SO MAAK JY:
Kook aartappeltjies. Chop chives. Meng dieselfde hoeveelheid yogurt met mayo vir die sous. Gooi die sous met chives oor die gekookte aartappeltjies (in die skil) en meng lekker deur. Voila! Vinnig. Maklik. ‘n Wenner!!
KERRIEKORING EN PERSKESLAAI: [Versorg deur: ARINA DU PLESSIS - Foto: MELODY DEAS]
Callie Maritz en Mari-Louis Guy se nuwe boek, Onthaal op groot skaal, is ’n moet vir elke huis waar daar graag groot gekook en gekuier word
’n Lekker resep om vooraf te maak.
SLAAI:
GETAL GASTE: 12 25 50
Pêrelkoring 500g 1kg 2kg
Vars perskes of
nekatariens in skywe
gesny 4 8 16
groot uie,gekap 2 4 8
groen soetrissie in
blokkies gekap 3 6 12
kasjoeneute [ml] 250 500 4 x 500
Gekapte grasuie vir garnering.
SLAAISOUS:
rooiwynasyn [ml] 125 250 500
kookolie [ml] 125 250 500
sojasous [ml] 5 10 20
blatjang [ml] 15 30 65
suiker [ml] 125 250 500
kerriepoeier [ml] 30 65 125
borrie [ml] 30 65 125
MAAK DAN SO:
Kook die koring volgens die instruksies op die pakkie, spoel af, dreineer goed en laat dit afkoel. Voeg die perskes, uie, groen soetrissies en neute by.
Skud al die slaaisousbestanddele saam in ’n fles tot gemeng. Giet dit oor die slaai, meng goed en plaas oornag in die yskas vir die geure om te ontwikkel.
Strooi gekapte grasuie bo-oor en sit voor.
Resepte en stilering: Callie Maritz en Mari-Louis Guy Martin
KOMKOMMER SPANSPEKSLAAI: [HUISGENOOT]
Bereiding: 15 minute
Gaarmaaktyd: Geen
Rustyd: 1 uur
Genoeg vir 4-6 mense
1 spanspek
2 groot tamaties of hanvol klein tamaties
1 groot komkommer
1 eetlepel gekapte pietersielie
l gekapte grasuie en kruisement
4 eetlepels bruin-wynasyn
sout en swartpeper
strooisuiker
8 el, olyfolie
MAAK DAN SO:
Sny die spanspek middeldeur, verwyder die saad en skep die vleis uit met ‘n groentesnyer of sny dit in blokkies. Skil en sny die tamaties in kwarte, druk die pitte uit en verwyder die binneste gedeelte. As die tamaties groot is, kan die kwarte weer deurgesny word. Sny komkommer op in blokkies soos die spanspekblokkies. Sprinkel liggies met sout, laat paar min rus. Dreineer, spoel die blokkies af met koue water.Meng vrugte en groente in ‘n glasbak.
Meng asyn, sout, peper en suiker. Klits olie by die asynmengsel. gooi slaaisous oor, bedek bak en verkoel vir 1 uur.
ANDERSTE SLAAI: [Geskryf deur: Ilsemyn]
My skoonsus maak hierdie slaai gereeld en dit is heerlik.
JY BENODIG:
2 blikke French Cut groenbone, gedreineer
2 groot avokado's
1 uie, baie fyn gekap
3-4 groot e mayonaise
sout en peper na smaak
MAAK DAN SO:
Sny avo's in stukke Meng met gedreineerde blikkies groenbone en gekapte uie Meng mayonaise in sodat dit lekker gesmeer is Geur na smaak met sout en peper.
HAWAIIAN MACARONI SALAD:
Ingredients:
1 pk elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided
2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper
WHAT TO DO:
Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.
Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper. Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.
VLEISLAND MOER BY VISSLAAI: [VLEISLAND RESEPTE VIR ALMAL]
Vat nou al daai Gerookte vis, wat gister oorgebly het "flake" dit, maw breek dit in flokkies, Sny 1 Advokado peer in, een Tamatie, paar skyfies Komkommer, halwe ui, paar Swart olywe ( van die Swakop Valei) sout en swart peper, PIENK mayonaise, en "groen" olyfolie, uit Swakop uit....MOER alles bymekaar......meng nou alles in n slaaibak, en EET NET SLAAI vanaand......
GESTOLDE WORTELSLAAI: [IN EN OM DIE HUIS]
1 medium blik ‘crushed’ pynappelstukke
4 koppies gerasperde wortels
1 pakkie pynappeljellie
15ml gelatien (aangemaak met 15ml lou water)
Halwe teelepel sout
Kwart koppie suiker
2 teelepels suurlemoensap
1 houertjie room, geklop
SO MAAK JY:
Gooi sap van pynappelstukke af, genoeg vir 1 koppie. Voeg 2 koppies water by pynappelsap en laat kook. Haal af van stoof en laat afkoel. Voeg jellie, suurlemoensap, sout, gelatien en suiker by. Laat afkoel tot dikte van wit van ‘n eier. Rasper 4 koppies wortels by. Voeg fyn pynappelstukkies by afgekoelde jelliemengsel. Voeg geklopte room by. Gooi in vorm en laat stol.
SUPER VINNIGE MACARONISLAAI SAAM MET JOU BRAAI: [INNIBOS RESEPTE]
Probeer my maklike, vinnige Macaroni slaai saam jou braai.
Dis altyd so maklik om te besluit wat se vleis om te braai, maar die groot probleem is seker altyd die bykos? Hierdie macaroni slaai is vinnig, maklik om voor te berei, en dit smaak heerlik saam meeste vleis!
Genoeg vir 4 persone.
1x500g Macaroni (gaar, natuurlik!)
1x Kop gekapte selery (optioneel)
3/4 Kop Gerasperde kool
2t Pietersielie
1 eetl Suurlemoen sap
1/2t Sout
1/4t Paprika
1x kop Mayonnaise
Meng alles saam, en val weg! – Geniet dit!
SLAAI WAT 5 DAE IN 'N YSKAS KAN HOU !! [KREATIEWEKOSIDEES -RENS]
Ek het al my slaai wat vir 5 dae in die yskas kan hou met julle gedeel, maar ek gaan gou weer vir julle wys wat ek alles insit. Ek is erg oor slaai wat pap raak, so ek het al baie goed probeer. Die is regtig 'n slaai wat nie pap en soggy raak nie. Dit lyk miskien nie so nie, maar ek slaai ELKE DAG van my lewe !!
Maak die slaai en sit net 'n PIERING op die slaaibak, moenie toemaak met gladwrap of enige iets nie. Bedien met jou slaaisous van keuse of ek gebruik net balsamic vinegar, olyfolie, sout en growwe peper.
Ek gebruik:
Kersietamaties, (hou dit heel) groen, geel en rooi peppers, gekapte ui, spruit uie werk ook, radyse, daardie klein groen en pers kooltjies gekap, perskes, snap peas, olywe, komkommer, ek gooi ook neute in as ek het asook pampoenpitte. Ek gooi ook partykeer ertjies, net opgekook by.
MOENIE ENIGE SOUT,PEPER, SLAAISOUSE OF SO IETS OORGOOI NIE, DIE GOOI JY OOR AS DIT IN JOU BORD IS. SOUT ENS MAAK DAT JOU SLAAI PAP RAAK !!
Bere dit in 'n glasbak in die yskas met 'n piering op en haal uit soos benodig. Ek het my blaarslaai in my blaarslaai bak, en as ek die slaai uitgeskep het, skeur ek 'n paar slaaiblare en soms ook sommer spinasie blare oor.
MY WENK:
Enige slaai sonder sous en speserye kan so lank in yskas geberg word. Bedek met deksel en nie kleefplastiek nie. Nog beter berg dit in Tupperware, dit hou dit nog langer vars. Moet ook nie jou slaaiblare sny met 'n mens nie, maar skeur dit liewer.
PIESANG-EN- BOONTJIESLAAI: [uitsoekslaaie - Gerhard Jansen]
2 x 410g blikkie boontjies-in-tamatiesous
15ml suurlemoensap
6 piesangs, in skyfies gesny
100ml pynappelstukkies
75ml mayonnaise
bros blaarslaai.
SO MAAK JY:
Sprinkel suurlemoensap oor piesangskyfies om te voorkom dat dit verkleur. Voeg boontjies en pynappelstukkies by piesangs en meng liggies. Voeg mayonnaise by en meng deur. Verkoel slaai en sit voor op bros slaaiblare.
BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS:
[SKINNY TASTE]
Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!
Hope everyone is having a wonderful Monday!
I still have no power due to Hurricane Sandy so I thought I would re-post an older recipe from the archives. If you are without power, this doesn't require an oven and would be perfect for Meatless Monday.
INGREDIENTS:
•4 oz Chavrie goat cheese log
•8 cups mixed baby greens
•4 small red beets, cooked and cut*
•2 oz glazed pecans (I used Emerald Pecan Pie )
FOR THE HONEY BALSAMIC VINAIGRETTE:
•2 tbsp balsamic
•2 tbsp extra virgin olive oil
•1 tbsp honey
DIRECTIONS:
Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.
Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.
* I boiled the beets in water until soft, but they can be roasted in the oven as well.
AMY'S APPLE SALAD:
Amy's homemade apple salad is a family favorite and sure to be a pleaser at your next picnic or barbecue. With less than ten ingredients and six steps, this easy fruit salad recipe can also be a make ahead recipe.
INGREDIENTS:
•3 celery ribs
•2 Red Delicious apples
•1 pear
•1 Yellow Delicious apple
•3/4 cup seedless grapes
•1/2 cup pecans
•1 lemon
•1 orange
INSTRUCTIONS:
1.Chop celery fine and put into a bowl.
2.Peel and chop apples and pears into small pieces, juice lemon and orange and pour over apples and pears to keep them from turning brown.
3.Stir to coat all fruit, allow to stand for 10 minutes and then drain, saving the juice.
4.While soaking, mince pecans and add chopped apples and pear to celery, grapes (or chopped dates) and half of the minced pecans.
5.Toss to mix ingredients and make a dressing by combining the other half of the pecans into blender along with the juice drained from the fruit and puree into a nut butter sauce.
6.Add to salad and mix to blend all flavors. Serve on a bed of leaf lettuce.
CHRISTMAS SALAD: [By: Adele OF VEGGIENHEAD]
Who says that all of your Christmas food ideas have to horrible for you? Lighten up your holiday dinner with this Christmas Salad. This green salad recipe features heaps of sweet fresh fruit.
Serves: 6 and can be easily doubled
INGREDIENTS:
6 large Romaine lettuce leaves
2 mangoes, cubed
3 nectarines, pitted and sliced
1 peach, pitted and sliced
2 oranges, peeled and diced
1 cucumber, diced
2 celery stalks, sliced thinly
3 cups arugula 1 cup baby spinach
1/2 head radicchio, schredded
1/2 cup coriander leaves
1/2 cup parsley
1/2 pomegranate, pith removed
1/2 cup mixed raw sesame, sunflower and pumpkin seeds
DRESSING:
Juice of 1 lemon
Juice of 1/2 lime
Juice of 1/2 orange
1 tablespoon good quality extra virgin olive oil
INSTRUCTIONS:
1.Line a large bowl with the lettuce leaves.
2.In a separate bowl, gently toss all of the salad ingredients together except for the pomegranate seeds and mixed seeds.
3.Whisk together the dressing ingredients to combine, and gently pour over the salad just before serving.
4.Top salad with pomegranate seeds and mixed seeds
KERRIE PERSKE SLAAI: [LORRAINE - BOEREKOS]
BESTANDDELE:
500g pasta
1ui
1 greenpepper
halwe blik perskes
handvol rosyntjies
5ml garlic
10ml mielieblom
sout en peper
KERRIESOUS:
10ml kerrie
5ml borrie,
1lepel chutney
2lepels tamatiesous
2t appelkoos konfyt
2t suiker
150ml water.
SO MAAK JY:
Kook pasta en plaas in n vergieter wanneer gaar en tap koue water oor pasta en laat afkoel en hou eenkant.
Smoor ui , garlic en greenpepper en voeg kerriemengsel by uie smoor in pot en kook vir 10min.
Los 2 opgehoopte telepels mielieblom in 50ml water en voeg by kerriemengsel en laat prut vir 5min
Gooi die pasta in n opdien bak,sny perskes in klein stukkies en voeg by pasta . Voeg rosyntjies en sout en peper by.
Roer kerriemengsel in pasta en plaas in yskas.
Genoeg vir 6 mense.
AVO, SPEK EN NEUTESLAAI: [BOEREKOS KOOK EN GENIET]
1 pak gemengde slaaiblare [kan ook spinasieblare gebruik]
6 sprietuie, in ringe gesny met groen lowwe
8 repe swoerdlose streepspek
4 snye witbrood sonder korsies
1 groot, ryp avokado
125 ml pekanneute, grof gekap
125 ml Franse slaaisous
MAAK DAN SO:
Breek die slaaiblare in kleiner stukkies en plaas in die slaaibak saam met die gesnyde sprietuie. Sny die spek in 1 cm-stukkies en roerbraai in 'n bietjie olie tot bros. Haal uit en dreineer op kombuis papier. Sny die brood in blokkies (1 cm x 1 cm) en braai in die dieselfde pan as die spek tot goudbruin. Voeg 'n bietjie ekstra olie by indien nodig. Haal uit en dreineer. Sny die avokado en rangskik op die slaaiblare. Bedek met slaaisous. Sprinkel neute, spek en bros broodblokkies oor slaai net voor opdiening.
SPRUITKOOLSLAAI: [BOEREKOS KOOK EN GENIET -Geskryf deur: Snip13]
BESTANDDELE:
300gr spruitkool (brussel sprouts)
3 groot wortels
1 koppie mayonnaise
3 teelepels heuning
2 teelepels duitse mosterd
1 teelepel tabasco sous
sout en peper na smaak
MAAK DAN SO:
Kerf spruitkool fyn skil en rasper wortels, meng met kool en gooi in 'n slaaibak. Meng die res van die bestanddele goed en meng by kool mengsel. Maak die bak toe en bere in yskas tot benodig. Moenie melk by die sous gooi nie, kool trek water en die sous sal baie smaak verloor. Geniet!
SOETSUUR AARTAPPELSLAAI: [Koffietyd/ Roer en Proe op www.uitsaaines.co.za - Geskryf deur: silvesther]
Lekker verfrissend!
JY BENODIG:
8 aartappels
1 gekapte selerystingel
2 Hardgekookte eiers in skyfies gesny
1 fyngekapte ui
3 gekapte suurkomkommertjies
1 eetlepel gekapte pietersielie
4 repies spek, gekap
2 goedgeklitste eiers
1 koppie suiker
¼ teelepel mosterdpoeier
½ teelepel sout
¼ teelepel peper
½ koppie asyn, verdun met ½ koppie koue water
SO MAAK JY:
Kook die aartappels in hul skil.
Wanneer dit sag is, trek die skilletjies af en sny in blokkies.
Voeg die gekapte seldery, hardgekookte eier, ui, suurkomkommertjies en pietersielie by.
Braai nou die spekrepies tot dit bruin en bros is.
Dreineer op kombuispapier en hou eenkant.
Klits die eiers, geurmiddels en verdunde asyn saam.
Meng goed.Voeg nou die eiermengsel in die pan waarin jy die spek gebraai het en bring tot kookpunt oor matige hitte terwyl jy aanhoudend roer totdat die sous dik word (geduld, o, geduld -- so 'n sousie is nie 'n ding wat hom laat aanjaag nie.) Dit neem ongeveer 10 minute, maar dit kan 'n bietjie langer duur.
Gooi eiermengsel oor die aartappelmengsel en meng deeglik.
Sprinkel nou die bros spek bo-oor.
Laat afkoel.
MARBLE POTATO SALAD: [YELLOWFANTASIES]
I once ate a very creamy, sweet and sour potato salad at an aunt’s house and I’ve never forgotten its taste; especially when paired with fried chicken. I don’t usually like the taste of red onion because I find it too strong, but I noticed that it tasted good in the salad. I wanted to “copy” it but using smaller potatoes and using less red onion. I remembered ordering the potato salad from Kenny Rogers and liked it as well.
Anyway, here are the ingredients I used for the salad:
marble potatoes
bacon
mayonnaise
mustard
pickles
pickle juice
pineapple slices
1 tbsp of pineapple juice
1 tbsp of sugar
red onion, chopped finely
WHAT TO DO:
1. Clean the potatoes. Boil them until they’re cooked.
You can cut them in half or boil them whole. You can peel them or leave leave the skin on. As much as I wanted to boil them whole, I wasn’t able to buy a lot. The marble potatoes I bought weigh less than half a kilo so I cut them into three parts instead. I didn’t peel them because I love the texture of the salad when it’s not peeled.
2. Rinse the cooked potatoes in tap water.
3. Make sure that there’s no excess water.
4. Transfer the potatoes in a bowl.
5. Fry some bacon strips. Then, chop them to turn them into bits. Resist the desire to put bacon in your mouth.
6. Add mayonnaise, a little bit of mustard, red onion, bacon bits, pickles, a little bit of pickle juice, pineapple slices, a tablespoon of pineapple juice and a tbsp of sugar.
You can use sour cream instead of mayo or mayo and a little bit of sour cream — it’s completely up to you.
7. Mix well. Adjust the flavors according to your taste.
8. Transfer to another container. Put it in the ref or directly in your mouth.
It’s sweet, it’s sour, it’s saucy and incredibly delicious!
TACO SALAD: [CLOSET COOKING]
A salad inspired by the flavours of tacos including seasoned ground beef, lettuce, tomatoes, salsa, cheese and crunchy tortilla chips.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS:
•1 tablespoon oil
•1 small onion diced
•1 clove garlic chopped
•1/2 pound ground beef
•1 tablespoon taco seasoning
•1/4 cup water
•4 cups lettuce, sliced
•2 large tomatoes, diced
•1 cup black beans
•1/2 cup salsa
•1 avocado, diced
•1/4 cup sour cream
•2 tablespoons sliced black olives
•1/2 cup cheese, shredded
•1 handful tortilla chips, crumbled
DIRECTIONS:
1.Heat the oil in a pan over medium heat.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add the garlic and saute until fragrant, about a minutes.
4.Add the ground beef and cook draining any grease when done.
5.Mix in the taco seasoning and water and simmer until most of the liquid has evaporated, about 3-5 minutes.
6.Assemble salad and enjoy!
GRAPE SALAD: [Source: Chef-in-training]
Serves: ~6
INGREDIENTS:
1 - 1½kg red seedless grapes
1kg green seedless grapes (mine is not pictured with green grapes, because they were out at the store! But it’s definitely prettier with both colors of grapes)
1/2 (8 oz) block cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/2 tsp. vanilla
Brown sugar, to taste
Chopped pecans, to taste
WHAT TO DO:
Wash and stem grapes, set aside.
Mix cream cheese, sour cream, sugar and vanilla together by hand.
Stir grapes into mixture, and stir until coated.
Pour into large serving bowl. Cover and chill until ready to serve.
Sprinkle each serving with brown sugar and chopped pecans.
BONE EN PEPPADEW SLAAI: [101 slaairesepte]
250 ml wit inmaakbone, gekook
250 ml koring, gekook
1 ui, in blokkies gesny
125 ml broccoli, in klein stukkies gesny
½ komkommer, in blokkies gesny
2 rooi soetrissies, in blokkies gesny
2 selderystingels, in ringe gesny
6-8 ingemaakte peppadews, in repies gesny
125 ml heuning-en-mosterd-slaaisous
SO MAAK JY:
Meng al die bestanddele vir die slaai. Voeg die slaaisous by.
Hou verkoel.
PATAT EN PYNAPPELSLAAI: [101 KERSFEES SLAAIRESEPTE]
(Dit lewer 6 porsies)
sowat 1 kg klein patats
½x 440 g blik pynappelstukke, gedreineer, maar
125ml okkerneute, grofgekap
behou 60ml van die pynappelsap
½ groen soetrissie, ontpit en gekap
Slaaisous:
5 ml gerasperde suurlemoenskil
60 ml gedreineerde pynappelsap
30 ml olie
varsgemaalde swartpeper
SO MAAK JY:
Was en skrop die patats, maar moenie skil nie. Sny die patats in 2 cm dik skywe en kook dit in soutwater tot sag, maar effens ferm, sowat 10-15 minute. Dreineer en sny die patats in eetbare porsies. Plaas die gaar patats, pynappelstukke, okkerneute en groen soetrissie in 'n glas slaaibak en meng liggies. Meng al die bestanddele vir die slaaisous saam en giet oor die slaai. Sit die slaai warm of koud voor.
MY WENK:
Strooi bietjie klapper ook oor die slaai voor bediening.
EIERSLAAI: [101 KERSFEES SLAAIRESEPTE]
1 slaaikop, fyn gekerf
8 eiers, hardgekook
sout en vars gemaalde swartpeper
250ml natuurlike joghurt
50ml mayonnaise
45ml blatjang
5ml suurlemoensap
1 klein ui, in ringe gesny
fyn gekapte pietersielie
SO MAAK JY:
Rangskik die slaaiblare op ‘n mooi opdienbord. Sny die eiers in kwarte en rangskik bo-op. Geur goed met sout en peper. Meng die res van die bestanddele behalwe die pietersielie en ui en giet oor die eiers en slaaiblare. Rangskik uieringe bo-op en strooi pietersielie oor.
Lewer 6 porsies.
DIE VISSERS SE UITHALER KOOLSLAAI: [LANDBOU BOEREKOS]Bedien 8 porsies
1 blaarkool, baie fyn gekerf
Kwart ui, fyn gekap
125g knopiesampioene, fyn gesny
125ml goeie olyfolie
4 knoffelhuisies, fyngedruk
Ongeveer 3ml knoffelsout
2 wielie fetakaas, in blokkies gesny
250ml blokkies cheddarkaas
4 – 6 hardgekookte eiers, in fyn blokkies gesny
SO MAAK JY:
Meng die kool, ui, sampioene, olie, knoffel, knoffelsout, fetakaas en cheddarkaas saam in ‘n slaaibak.
Bedek en verkoel vir ongeveer 2 uur.
Haal uit die yskas en meng weer liggies deur.
Net voor ete, skep die eier bo-op.
Bêre oorskietslaai, bedek, in die yskas vir dievolgende dag – dan is dit eers lekker as al die geure kans gehad het om te meng.
VARIASIE:
As jy wil, kan jy die olyfolie uitlos en die slaai met ‘n romerige slaaisous met ‘n mayonnaise of joghurtbasis aanklam.
WARM POTATO SALAD WITH ANCHOVY BUTTER:
Ingredients for the salad:
1 kg small/baby potatoes, halved
3 softly boiled eggs, quarted
a handful of toasted almonds
a handful of chopped chives
some micro herbs for garnish (optional)
Ingredients for the dressing:
60 ml butter, melted (or more, if you really like butter!)
3 anchovy fillets, finely chopped
1/2 T chopped dill
1 T chopped chives
salt flakes and freshly ground black pepper to taste
WHAT TO DO:
Step 1 : Prepare all the ingredients for the salad. Arrange the potatoes and eggs on a large salad platter/plate.
Step 2: Mix all the ingredients for the dressing, then pour it all over the potatoes and eggs.
Step 3: Top with toasted almonds, chopped chives and some micro herbs. Season with extra salt and pepper.
BIERGARTEN: MACARONI SALAD: [DISNEY’S DINNERS]
*serves 8
INGREDIENTS:
2 cups dry elbow macaroni
1/2 cup diced celery
1/4 cup canned peas
1/2 cup diced tomato
1/4 cup diced onion
1 cup mayonnaise
1/2 cup regular dill pickle juice
1/4 cup white vinegar
1/4 cup sugar
salt & pepper, to taste
WHAT TO DO:
Cook macaroni according to package directions. Drain and let cool. Mix all other ingredients in a large bowl. Add in cooled macaroni and toss gently until well coated. Salt & pepper to taste.
STEAKSLAAI: [VAN RENSBURG FOODS]
100 g kruisskyf (“rump”) per persoon
Olyfolie
½ broccolikop
2 sprietuie, fyngekap
200 g roket
MAAK DAN SO:
Vryf die vleis goed in met olyfolie en braai dit oor ‘n baie warm vuur vir net 4-5 minute aan ‘n kant. Besprinkel dit een keer aan elke kant met sout en peper na smaak.
Haal die vleis van die vuur af en laat dit vir sowat 5 minute rus. Die vleis behoot buite-om gaar te wees, maar binne-in nog pienk en sappig.
Breek die broccoli in klien boompies en stoom dit vir ‘n paar minute tot die kleur uitkom en die stammetjies warm is. Dit moet nog ferm wees.
Sny nou die vleis in dun skywe en meng dit met die res van die bestanddele.
Gebruik goeie olyfolie as slaaaisous.
WENK:
Vir nog ‘n kleurtjie kan jy geroosterde soetrissie byvoeg. Braai die soetrissie tot swart oor die vuur. Trek die skille af en sny die rissie in repies en voeg dit by die slaai.
MY WENK:
Jy kan ook gekrummelde fetakaas byvoeg.
Maak 'n lekker romerige basiliesous en drup dit oor die slaai.
Heerlik!
COTTAGE TUNA SALAD MOLD:INGREDIENTS:
2 envelopes (1/4 oz / 7 g each) unflavoured gelatin
1 1/2 cups (375 mL) Milk
3/4 tsp (3 mL) salt
2 cans (6 oz / 185 g each) flaked white tuna
1 1/2 cups (375 mL) Canadian Cottage cheese [gebruik dit wat ons hier kan kry]
1 cup (250 mL) mayonnaise
1/2 cup (125 mL) bottled Caesar salad dressing
1/2 cup (125 mL) finely chopped celery
1/2 cup (125 mL) finely chopped green pepper
1/3 cup (80 mL) finely chopped green onion
WHAT TO DO:
Sprinkle gelatin over milk in saucepan. Let stand 10 minutes to soften. Cook over low heat, stirring constantly, until gelatin has dissolved. Add salt; cool.
Drain tuna well; break up with a fork. Stir tuna, Canadian Cottage cheese, mayonnaise, Caesar salad dressing, celery, green pepper and onion into gelatin mixture. Chill until mixture mounds from a spoon (30 to 45 min).
Turn into 6 cup (1.5 L) mold. Chill until firm (4 to 6 hours). Unmold and garnish.
MUSTARD MOLD RING:
INGREDIENTS:
4 eggs (room temperature)
3/4 cup sugar
2 tablespoons dry mustard (like Coleman's)
1 envelope gelatin
1 cup weak vinegar (2/3 cup vinegar, 1/3 cup water)
1/4 teaspoon salt
1 cup whipping cream
WHAT TO DO:
Mix the sugar, salt and dry mustard in the top of a double boiler. Make certain there are no large pieces of dry mustard left. In a separate bowl, beat the eggs and add the vinegar. Whisk this mixture into the dry ingredients in the top of the double boiler. Soak the gelatin in 1 tablespoon of cold water then melt it over hot water. Cook egg mixture slowly in double boiler, adding the gelatin when it becomes hot. Cook until creamy and thickened. Remove from heat, cool over ice cubes.
Beat the whipping cream and add to the cooled mustard mixture. Pour into mold of your choice and chill. When ready to serve, unmold on a platter and fill the center with black olives, parsley or small crab apples.
PANSANELLA: [VOER]
Hierdie is aandete, vir eet uit kosblikke op ons skote.
Panzanella: stukkies oorskiet baguette, geroosterde soetrissies en kersietamaties, baie klein swart olyfies, 'n paar ansjovisfilette, en 'n slaaisous van olyfolie, asyn en 'n klein bietjie basiliepesto.
Ek gaan nou oefen om ook 'n bottel wyn in my handsak in te pas.
POTATO SALAD GELATIN MOLD: [Author: Better Homes & Gardens]
INGREDIENTS:
•1 envelope unflavored gelatin
•2 T sugar
•1 t salt
•1¼ cups boiling water
•¼ cup lemon juice
•8 stuffed green olives, sliced
•3 hard cooked eggs, chopped
•4 cups diced cooked potatoes
•1 cup diced celery
•¼ cup diced green pepper
•¼ cup diced pimiento
•¼ cup chopped green onions
•¼ cup chopped parsley
•1½ t salt
•1 cup mayonnaise
•½ cup heavy cream, whipped
WHAT TO DO:
1.Mix gelatin, sugar and 1 t salt thoroughly: pour boiling water over and stir to dissolve sugar. Add lemon juice.
2.Pour thin layer of mixture into a 1.5 quart ring mold, chill.
3.When gelatin layer is almost firm, place “flower” design on top (olive slices and green pepper strips).
4.Add remaining ingredients to rest of gelatin mixture. Spoon over gelatin in ring mold.
Chill till firm.
Makes 8 servings.
NOTES:
I used green onion strips instead of green pepper strips for the “flowers”!
PRAWN AND AVO SALAD: [from Gently Worn’s lunch menu. Picture: Salvelio Meyer]
INGREDIENTS:
Mixed lettuce leaves; Cucumber, shaved; Mini plum tomatoes, halved; Spring onions, finely chopped; Avocado, sliced; Wild rocket; Sweet chilli sauce; Balsamic reduction; Extra virgin olive oil; Fresh lemons; salt and pepper to taste,
WHAT TO DO:
De-vein and de-shell the prawns, then grill them on a high heat with a drop of olive oil and fresh lemon. Once nearly cooked, add a little sweet chilli sauce.
Make the salad with the above ingredients; drizzle with a bit of sweet chilli.
SPICY PORK NECK AND CUCUMBER SALAD: [FRESH LIVING]
Simple and delicious.
Less than 30 minutes
Serves: 4
INGREDIENTS:
800 grams pork neck, (4 steaks)
3 tbsp chilli avocado oil
1 tbsp ground cumin
1 tbsp PnP ground coriander
1 tsp PnP cinnamon
1 tsp salt and ground pepper
2 tbsp PnP white wine vinegar
2 tbsp avocado oil
2 tsp PnP castor sugar
1 medium PnP cucumber , seeded and shaved into ribbons
2 tbsp fennel, chopped
60 ml Large mint leaves
WHAT TO DO:
•Rub steaks with oil and spices. Season.
•Griddle or cook on a braai until cooked through
•Mix vinegar, oil and sugar together to make a dressing
•Toss cucumber, fennel and mint with the dressing. Allow to marinate for 10-15 minutes before serving with steaks.
BACON, EGG AND APARAGUS SALAD: [VERY YUMMY!]
Not very inspired perhaps, but a typical meal-salad in this household; bacon, eggs and mushrooms are all familiar and delicious companions to asparagus. Eat up that asparagus! It won't be around much longer. Never mind though; peas are on the way!
Today is the third anniversary of having started this blog! Lots more great things to do with Ontario food; I've barely scratched the surface.
2 or more servings
30 minutes prep time
MAKE THE DRESSING:
1/4 cup sunflower or olive oil
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
salt & pepper to taste
Whisk together or shake in a jar.
MAKE THE SALAD:
4 large eggs
500 grams (1 pound) asparagus
200 grams (1/2 pound) bacon
4 cups baby lettuce/salad greens
1 cup sliced mushrooms (optional)
Put the eggs in a pot with water to cover and a teaspoon of salt, and bring them to a boil. Boil them for one minute, then turn off the water and leave them in it, covered, for 10 minutes. Rinse them in cold water and peel them.
Wash and trim the asparagus and boil or steam it for about 5 minutes, until just tender. Rinse it well in cold water to prevent it cooking any further, and cut it into bite-sized pieces. Wash and drain the lettuce, and clean and slice the mushrooms if using.
Arrange the asparagus, mushrooms and sliced eggs over the salad greens.
Chop the bacon and sauté it until crisp. Blot it on paper towel, and sprinkle it over the salad. Drizzle over the dressing.
AARTAPPELSLAAI MET GROENERTJIE MAYONNAISE: [ELKE DAG AARTAPPELS]
1kg ekstra klein aartappels
125ml natuurlike jogurt
250ml vars jong ertjies of bevrore ertjies, gestoom
125ml mayonnaise
2 huisies knoffel, fyngemaak
30ml gekapte vars grasuie
30ml gekapte vars kruisement
sout en swartpeper na smaak
SO MAAK JY:
Kook die aartappels in hul skilletjies in soutwater tot net sag. Dreineer en laat afkoel totdat die skilletjies met die hand afgetrek kan word. Verpulp die ertjies saam met die jogurt, mayonnaise en ui. Voeg die kruie by. Skep die groenertjie mayonnaise oor die aartappels terwyl hulle nog warm is en laat afkoel.
HOENDERSLAAI MET KOMKOMMER EN JOGHURTSOUS: [51 resepte]
BESTANDDELE:
430g gaar hoender
1 gekapte komkommer
1 gekerfde slaaikop
Joghurtsous sien resep
Radysrosie en pietersielie
MAAK DAN SO:
Sny hoender in blokkies en meng met komkommer en gekerfde slaaiblare.
Vou sous in slaai in.
Versier met radysrosies en pietersielie.
JOGHURTSOUS:
1 houer gewone joghurt
geurmiddel na persoonlike smaak
1 teelepel suurlemoensap
2 eetlepels gekapte uie
SO MAAK JY:
Meng alles goed saam.
Voeg by slaai en meng liggies.
HEILSAME BRUINRYS SLAAI: [deur Susan de Wet - Boerekos Kookengeniet]
VIR DIE SLAAI:
2 kop gaar bruinrys
1 klein komkommer - gewas, klein blokkies opgekap - met skil aan
1 medium blik heel pitmielies - water afgegooi
1 greenpepper - blokkies gekap
1 bossie "spring onion" fyn opgesnipper
1/2 blikkie perskes, sous afgegooi - klein blokkies gesny
1/2 mango - klein blokkies gesny
VIR DIE SOUS:
150ml gewone jogurt
3 knoffelhuisies - fyn gepers
halwe tl mosterd aangemaak met bietie melk
Klein uitjie - gerasperde
handjie vol gekapte vars pietersielie
sap van 1 suurlemoen
2 piekel komkommertjies - gerasper
vars gemaalde swart peper na smaak
knypie sout
SLAAI:
Meng bestanddele vir slaai in lekker groot glasbak.
SOUS:
Sit al die sous bestanddele in voedsel verwerker, meng tot romerig.
Gooi oor slaai en meng mooi deur met opdiening.
SOET-SUUR GEMENGDE GROENTESLAAI: [51 RESEPTE]
BESTANDDELE:
1kg pak gevriesde gemengde groente gekook in bietjie soutwater tot net bros.
1.Dreineer baie goed.
2.Gooi in plastiekbak met styfpassende deksel.
3. Laat goed afkoel.
SOUS:
1 koppie witasyn
1 koppie bruinsuiker
½ teelepel sout
10 ml mostertpoeier
Swartpeper na smaak.
SO MAAK JY:
1.Meng alles tesame en mikrogolf tot suiker gesmelt het. Laat heeltemal afkoel.
2.Gooi oor groente en marineer vir ongeveer 4 uur. Draai bak kort-kort om sodat al die groente gemarineer word.
3.Voor opdiening, dreineer goed.
4.Kerf ,½ ui en ½ komkommer, en meng by slaai.
5.Dien op in glasbak met slaaiblare uitgelê.
WENK:
Om die lekkerste uit die slaai te kry maak dit reeds die vorige dag en plaas in die yskas, dit sal die geure lekker deur trek .
GEBRAAIDE LAMSTJOPS MET DRIEBONE-SLAAI: [SARIE deur admin]
(6 porsies)
30 minute
60 ml olyfolie
2 knoffelhuisies, gekap
sap en skil van 2 suurlemoene
8 lamstjops
sout en varsgemaalde swartpeper
DRIEBONE-SLAAI:
45 ml olyfolie
1 brandrissie, gekap
hand vol vars koljander, fyngekap
sap en skil van 2 suurlemoene
140 g groenbone, in dun repies gesny
140 g mangetout, in dun repies gesny
400 g-blik witbone, gedreineer
SO MAAK JY:
Meng olyfolie, knoffel, sap en skil van suurlemoene. Gooi bo-oor lamstjops en laat marineer vir 5 minute terwyl jy die slaai maak. Vir slaai; Meng olyfolie, brandrissie, koljander, sap en skil van suurlemoene saam. Plaas groenbone, mangetout en witbone in bak. Gooi marinade oor en meng goed. Braai tjops; Verhit ‘n riffelpan tot vuurwarm en braai lamstjops vir sowat 3 – 5 minute per kant of langer soos jy verkies. Geur goed met sout en swartpeper. Sit warm tjops voor met boneslaai.
KOOL EN WORTELSLAAI: [deur Herman Lensing]
’n Ou gunsteling wat gereeld op my tafel is. Hier is ’n nuwe weergawe.
genoeg vir 6
½ groen kool
3 wortels, geskil
125 ml goeie gehalte-mayonnaise
125 ml laktosevrye jogurt
45 ml korrelmosterd
15 ml witwyn-asyn
sap en skil van 2 suurlemoene
sout en varsgemaalde swartpeper
SO MAAK JY:
Gebruik ’n voedselverwerker of skerp mes en sny kool in dun repies. Rasper wortels op growwe kant van rasper. Meng twee groentes saam. Meng res van bestanddele om gladde sous te maak. Geur goed met sout en peper. Meng deur kool-en-wortelslaai en sit voor. Maak jou eie Mayonnaise Plaas 4 eiergele in ’n skoon mengbak en voeg 30 ml mosterd by, asook die sap en skil van 2 suurlemoene. Gebruik ’n staafmenger (stick blender) en klits mengsel by hoë spoed terwyl jy 250 ml kanola-olie in ’n dun straaltjie bygooi. Hou aan klits tot mengsel dik en romerig is. Geur goed met sout en varsgemaalde swartpeper. Moenie skrik as die mengsel dalk skif nie. Plaas 1 eiergeel in ’n skoon mengbak terwyl jy aanhoudend klits. Gooi geskifte mengsel dan geleidelik by tot mengsel weer romerig is.
PIKANTE BOTTERSKORSIE EN LENSIESLAAI: [Deur Huisgenoot Digitaal - - Hope Malau]
Genoeg vir 4-6 mense
Bereidingstyd: 10 minute
Gaarmaaktyd: 20 minute
1 botterskorsie, geskil en in blokkies gesny
30 ml (2 e) olie
sout en peper
2 blikke (400 g elk) lensies
250 ml (1 k) groenteaftreksel
5 ml (1 t) fyn koljander
5 ml (1 t) fyn komyn
2 ml (½ t) fyn kaneel
’n hand vol vars pietersielie, gekap
60 ml (¼ k) rosyne
SLAAISOUS:
sap van 1 lemoen
15 ml (1 e) heuning
30 ml (2 e) olyfolie
MAAK DAN SO:
1 Voorverhit die oond tot 200 °C.
2 Rangskik die botterskorsie op ’n bakplaat. Bedruip met die olie en geur met sout en peper. Rooster 20 minute of tot sag.
3 Kook die lensies 10 minute of tot die vloeistof geabsorbeer is in die aftreksel oor matige hitte.
4 Skep die lensies in ’n opskepbak en voeg die koljander, komyn en kaneel by. Skep die botterskorsie, pietersielie en rosyne oor die lensiemengsel.
5 Slaaisous: Meng die bestanddele en giet dit oor die botterskorsie-en-lensieslaai.
GEROOSTERDE CALAMARI EN DRUIWESLAAI: [Deur Huisgenoot Digitaal - - Hope Malau]
Genoeg vir 4 mense
Bereidingstyd: 15 minute
Gaarmaaktyd: 2 minute
3 sprietuie
1 vinkelknol
80 ml (⅓ k) Griekse jogurt
80 g botterblaarslaai
1 appel, in wîe gesny
1 tros groen druiwe
2 avokado’s, in wiggies gesny
100 g basielpesto
200 g calamaribuise met tentakels
30 ml (2 e) olie
sap van 1 lemmetjie
SO MAAK JY:
1 Kap die uie en vinkel fyn en meng met die jogurt.
2 Rangskik die blaarslaai op borde en bedek met die appel, druiwe, avokado, en vinkelmengsel.
3 Skep die pesto in die calamaribuise en steek met ’n tandestokkie toe.
4 Vryf die calamari met die olie en lemmetjiesap. Blitsbraai 2 minute in ’n warm pan en sit op die slaai voor.
COTTAGE CHEESE CHICKEN SALAD: [By: Chef Steven Binks]
In this healthy cooking recipe, Chef Binks shows you how to make Cottage Cheese Chicken Salad, a delicious and healthy take on a deli salad classic. Healthy deli salads recipes will never taste the same again.
Serves: 2
Cooking Time: 15 min
INGREDIENTS:
•1 cup chicken breast, cooked and chopped
•1 cup low-fat cottage cheese
•2 eggs, hard-boiled and chopped
•1/3 cup light mayonnaise
•1/4 teaspoon salt (optional)
•1/4 cup celery, diced
•1/2 cup low fat cheddar cheese
WHAT TO DO:
1.In a bowl mix chicken, eggs, and celery together with mayo.
2.Add 1/2 cup of cottage cheese, cheese, and salt to chicken mixture. Mix together and enjoy.
VAKANSIESLAAI: [Huisgenoot Wenresepte]
‘n Heerlike slaai wat vooraf gemaak kan word en tot n week lank in die yskas goed sal bly. Dis n heerlike bykos by braaivleis, maar ook voortreflik saam met boerewors, ham en gepekelde vleise, skryf Deona Tait van Garsfontein. Sit dit koud of warm voor.
BESTANDDELE:
1 blik perskeskywe
1 blik pynappelskywe, gedreineer
1 blik gebakte bone in tamatiesous
1 fles piekeluitjies
(BLIKKE EN FLES 410G ELK)
15 ml suiker
15 ml kerriepoeier
15 ml mielieblom
(15 ML = 1 EETLEPEL)
50 ml (1/5k) appelkooskonfyt
Paar druppels Tabascosous
METODE:
Sny die perskeskywe in stukkies en skep saam met die pynappelstukke en boontjies in ‘n mengbak. Sny die piekeluitjies in kwarte en voeg by.
Meng die perskesap en vloeistof van die piekeluitjies saam in n klein kastrol.
Voeg die suiker, appelkooskonfyt en kerriepoeier by en meng deur. Verhit tot kookpunt en prut n paar minute lank. Maak die mielieblom aan met n bietjie water en voeg by. Prut tot die sous effens verdik en geur met n bietjie tabascosous. Giet oor die slaai in die bak en verkoel tot benodig.
Genoeg vir 6 mense.
KFC MACARONI SALAD: [COPYCAT RECIPES]
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
HERE'S HOW:
Cook macaroni noodles to package directions. Drain and allow to cool.
In a large bowl combine all of above.
Refrigerate for 2 hours.
KFC POTATO SALAD: [COPYCAT RECIPES]
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
WHAT TO DO:
Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill for at least 4 hours.
Overnight is best.
AARTAPPEL EN RADYSSLAAI: [VREEDSAAM]
1 kg Mediterreense aartappels
2 bossies radyse, in skywe gesny
6 sprietuie, fyngekap
150 ml olyfolie
sap van 1 suurlemoen
1 knoffelhuisie, fyngekap
sout en varsgemaalde swartpeper na smaak
40 g vars roket
6 hardgekookte eiers
SO MAAK JY:
Kook aartappels tot sag. Dreineer en laat afkoel. Trek skille van aartappeltjies af. Meng die aartappels, radyse en sprietuie versigtig in 'n groot bak. Meng olyfolie, suurlemoensap en knoffel, gooi oor slaai en geur met sout en peper. Net voor jy die slaai voorsit, meng roket deur en rangskik eiers bo.
BROCCOLI TOMATO SALAD: [MR FOOD]
This fresh-tasting colorful, healthy summer salad is sure to be a highlight whenever you serve it.
Serves: 8
Preparation Time: 10 min
YOU’LL NEED:
1 large head broccoli, cut into 1/2-inch florets
1 pint cherry tomatoes, cut in half
1/3 cup finely chopped red onion
8 ounces sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 pound bacon, cooked and crumbled
1 cup mayonnaise
1/4 cup sugar
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•3 tablespoons white vinegar
WHAT TO DO:
1.In a large bowl, combine broccoli, tomatoes, onion, cheese, and bacon.
2.In a medium bowl, whisk together remaining ingredients. Pour dressing over broccoli mixture and toss until vegetables are evenly coated. Serve immediately or cover and refrigerate until ready to serve.
APPEL-KOOLSLAAI MET 'N TWIST: [MY EIE RESEP - OUMA BEER]
Genoeg vir 4 – 6 persone as bykos
2 groot Babakooltjies, fyn gekerf
1 grt golden delicious appel, grof gerasper
1 grt wortel, grof gerasper
SLAAISOUS:
4e mayonnaise
4e kondensmelk
5ml vars suurlemoensap
1½e geroomde peperwortels [horseradish]
Suurlemoenpepper en aromat na smaak
SO MAAK JY:
Meng slaaisous baie goed deur.
Plaas eerste 3 bestanddele in ‘n slaaibak.
Gooi die slaaisous oor en meng deeglik deur.
Sit in yskas om goed koud te word voor bediening.
MY WENK:
Koolslaai moet net aangeklam word, anders word dit waterig en daar’s niks so onsmaaklik
soos slaai wat op jou bord rondswem en jou ander kos natmaak nie.
APPLE AND POMEGRANATE QUINOI AND KALE SALAD WITH FETTA IN A CURRIED MAPLE DIJON DESSING: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
A winter apple and kale salad with quinoa, pomegranate, feta and walnuts in a curried maple dijon vinaigrette.
INGREDIENTS:
•1/3 cup quinoa, rinsed
•1/2 cup water
•6 cups kale, finely sliced
•1 large apple, finely sliced or diced
•1/4 cup pomegranate
•1/4 cup walnuts, coarsely chopped
•1/4 cup feta, crumbled
•2 tablespoons cider vinegar
•2 tablespoons olive oil
•1 clove garlic, minced
•1 tablespoon maple syrup
•2 teaspoons dijon mustard
•1/2 teaspoon curry powder
•salt and pepper to taste
WHAT TO DO:
1.Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
2.Meanwhile, prepare the remaining ingredients.
3.Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.
Option:
If you have 1 cup of cooked quinoa on hand you can use it and skip step one.
Option: Replace the feta with aged white cheddar cheese or a mild blue cheese or goat cheese.
Option: Replace the walnuts with pecans.
Option: Omit the curry powder.
MY WENK:
Gebruik koeskoes as jy nie quinoa kan kry nie.
CHAKALAKA-KERRIE SKULPIENOEDELSLAAI: [MY EIE RESEP – OUMA BEER]
Genoeg vir 4 – 6 persone as bygereg.
250g skulpienoedels, gaargemaak soos aanwysings
1 klein blikkie perskes, gedreineer en gesnipper
1 klein blikkie boontjies in tamatiesous, dreineer meeste sous [baked beans]
1 middelslag rooi ui, skoongemaak en fyn gekerf
Peper en aromat na smaak
1e matige of spicy kerriepoeier
4 – 5e mayonnaise
4- 5e kondensmelk
25ml bladjang
15ml tamatiesous
MAAK DAN SO:
Voeg al die bestanddele in ‘n slaaibak en meng goed deur.
Slaai moet net aangeklam word, waterige slaai is nie lekker nie.
Bedek en sit in yskas om goed koud te word voor bedienning.
WENK:
Vervang die perskes met pynappelstukkies vir 'n ander variasie.
AVOCODO AND RED BEAN SALAD: [SIBA'S TABLE]
INGREDIENTS:
•2 bags of mixed salad leaves (wild rocket, baby spinach, mizuna, watercress leaves)
•1/2 cucumber, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced into long thin ribbons using a vegetable peeler
•400g can red kidney beans, liquid drained and rinsed
•150g black pepper feta cheese, cubed
•3 firm and ripe avocados, cubed
•1/2 lemon
For the dressing:
•125ml balsamic vinegar
•1 tsp honey
•80ml extra virgin olive oil
•Salt and pepper to taste
WHAT TO DO:
Pour the salad leaves onto a large serving platter.
Top with the kidney beans, feta and avocado.
Fold the ribbons of cucumber into a concertina shape and tuck in amongst the other salad ingredients.
Squeeze some of the lemon juice into the avocado to prevent it from turning brown.
Mix the dressing ingredients together and drizzle over the salad just before serving.
OUMA BEER SE OORSKIET BRAAIVLEISSLAAI RESEP: [MY EIE RESEP]
Ek het gisteraand die oorskiet braaivleis van Saterdag gebruik en toe vir ons 'n heerlike vleisslaai gemaak. Dit was nou regtig verfrissend en heerlik en al die oorskiet vleis is nuttig gebruik. Neem 'n groot slaaibord en pak die volgende bestanddele daarop:
1 klein pakkie botterslaaiblare [ breek dit bietjie kleiner]
1 klein pakkie rocketslaaiblare [breek bietjie kleiner]
4 Israeliese klein komkommertjies, sny met groentemes in sulke repe
½ sakkie tamaties, gehalveer
1 pakkie wortelballetjies
1 pakkie stingeluie, dit is groen en pers op die stingels
1 pakkie swart olywe
2 klein of 1 groot avokadopeer in blokkies gesny
2 ronde pepergeur fetakaas, gekrummel
sny die oorskiet braaivleis in dunnerige repies, wors in skuinsrepies
MAAK SO:
Rangskik als soos ek dit genoem het op die bord en krummel die fetakaas heel laaste bo-oor.Jy kan nou enige slaaisous of mayonaise oor die slaai skep wanneer jy dit in jou bord geskep het. Nie vooraf nie, want dan word die slaai waterig en nou kan jy dit bêre as daar oorbly vir die volgende dag as 'n gesonde middagete.
[Jammer ek het ongelukkig nie 'n foto geneem nie, want almal was te honger en kon nie wag om weg te val en eet nie.] Die oorskiet braaivleis was, vark en kaaswors en Texan pork steak, dit was regtig baie yummy!
IRMA'S BAKED BEANS:This is a great way for dressing up a humble tin of baked beans as a side dish for your braai, says Irma.
INGREDIENTS:
1/2 medium onion, finely chopped;
1/3 greenpepper, finely chopped;
1 Tbsp of finely chopped or crushed garlic;
3 rashers of bacon, finely chopped;
oil for frying;
1 medium tomato, peeled and chopped;
1 tin of baked beans in tomato sauce;
salt to taste
WHAT TO DO:
In a frying pan, heat the oil and fry the onion, greenpepper, garlic and bacon till done. Now add the tomato and cook through for a bit before stirring through the baked beans and sauce. It might not need seasoning as the bacon adds a little salt and the baked beans are likely to have salt as well.
Serve hot.
CREAMY DRIED BEEF [BILTONG] MOLD:
Be still my ever loving heart. Who wouldn't want a slice of rehydrated beef jerky, mayonnaise, mustard, lima beans, american cheese, celery, onion, in a gelatin mold.
BOSKOS: Christelle Otto se beet-en-uieslaai
Maksimum smaak, minimum inspanning
Jy het nodig vir 6 mense:
Vooraf:
• 6 eetlepels olyfolie
• 4 eetlepels balsemieke asyn
• sout en swartpeper
• ½ teelepel droë rissievlokkies
• 1 teelepel droë gemengde kruie
• 2 eetlepels bruinsuiker
Vir die sous.
Meng die sousbestanddele vooraf by die huis en giet in ’n skoon flessie.
By die kamp:
• 2 bossies beet, skoongeskrop en kleiner gesny
• 15 piekeluie, skilletjies afgetrek
Kole toe.
Maak ’n stewige pakkie met ’n dubbellaag foelie. Sit die bete en uie daarop. Giet die sousmengsel oor, meng deur met jou vingers en vou die foelie stewig toe. Sit op die kole en bak tot dit sag is. Toets ná sowat ’n uur of dit sag is. Eet dit net so of met fetakaas, roomkaas of gorgonzola.
HUNGARIAN POTATO SALAD:
INGREDIENTS:
•6 Boiling potatoes
•4 tablespoons Willow Creek Olive Oil
•1 tablespoon white-wine vinegar
•1 teaspoon Dijon-style mustard
•½ teaspoon paprika (preferably Hungarian)
•½ teaspoon salt
•¼ teaspoon white pepper
•¾ cup minced purple onion
•1½ cups sour cream
•2 hard boiled large eggs, chopped
•Dill sprigs for garnish
•Sliced pimento for garnish
HERE'S HOW:
1.Boil potatoes until just tender
2.Cool them and peel
3.Cut potatoes in thick slices and put in large bowl
4.Whisk olive oil, vinegar, mustard, paprika, salt and white pepper in another bowl
5.Pour dressing over potatoes
6.Add half of the onions and toss mixture and let marinate for 1 hour
7.Stir sour cream, eggs, remaining onions, more salt and pepper to taste
8.Cover and leave for at least 2 hours, or even better, overnight
9.Garnish with dill and pimento and serve at room temperature.
MOSTERD BABA-AARTAPPELSLAAI: [ MY EIE RESEP – OUMA BEER]
My skoonseun het hom amper besimpeld ge-eet aan hierdie eenvoudige lekker slaai! I'm all die quick and easy...deesdae!
1 sakkie baba-aartappels, gewas
½ blik kondensmelk
4 – 6e mayonnaise
Suurlemoenpeper en aromat na smaak
5ml opgehoopte teelepel mosterdpoeier [kan meer byvoeg as jy hou van ‘n skerper mosterd smaak]
5 ml droë sweet basil
5ml droë pietersielie
1 – 2ml paprika
MAAK DAN SO:
Maak aartappeltjies gaar in mikrogolf in ‘n plastiese inkopiesak.
Halveer die aartappeltjies en plaas in slaaibak. Aartappels moet nog goed lou wees. [koue aartappels trek nie die sous lekker in nie]
Meng al die sous bestanddele goed saam.
Gooi oor die aartappels en meng goed deur, slaai moet net aangeklam word met sous, anders trek dit te veel water met die staantyd.
Maak bak toe en plaas in yskas om goed koud te word voor bediening.
GEROOKTE HOENDERSLAAI MET PASTA: [OUMA BEER SE EIE RESEP
2 grt en lekker vet gerookte hoenderborsies, sny in bytgrote happies
250g pasta volgens jou smaak, gaargemaak volgens aanwysings [ek het Mr Pasta se gekleurdes gebruik]
Halwe pakkie rosa tamaties of van die boksies met gekleurde tamaties
8 slaaiblare, kerf dit fyner
2 selderystingels, sny in kleiner ringetjies
8 peppadews in kwarte gesny
1 rooi of wit ui, fyngekerf
12 groot swartdruiwe korrels, halveer, verwyder pitte indien verkies
Klompie pekanneute, grof gekap en strooi laaste oor die slaai. [so handvol]
SLAAISOUS:
3 – 5e mayonnaise
¼ blikkie kondensmelk
Aromat en peper na smaak
10ml [2tl] Dijon korrelmosterd
15ml olyflolie
2e antie Ball se perske bladjang
Opsioneel: Jy kan hierby ook stukkies pynappel of 30ml sweet chilli sous voeg.
Meng die slaaisous baie goed
MAAK DAN SO:
Voeg al die bestanddele in ‘n mooi slaaibak, gooi die slaaisous oor en meng goed.
Verkil tot goed koud en bedien met tuisgebakte vars brood, saadbrood of volgraan broodrolletjies.
Geniet dit, ek het gisteraand!
WENK:
Jy kan die druiwekorrels vervang met 125ml sultanas wat jy in bietjie warm water laat uitswel het.
Jy kan ook as jy so voel, komkommer in klein blokkies sny en byvoeg.
SPESIALE AARTAPPELSLAAI: [BRON ONBEKEND - FOTO GELEEN]
BAIE SOOS 'N DUITSE AARTAPPELSLAAI, minus 1 of 2 items!
6 aartappels, geskil en gaar gekook
4 hard gekookte eiers
125g spekvleis in blokkies gesny
1 groot ui fyn gekap
180ml kaasblokkies
375ml mayonnaise
45ml melk
15ml paprika
30ml kondensmelk
sout en swart peper na smaak
SO MAAK JY
: Sny aartappels en eiers in blokkies. Hou eenkant. Braai spek en uie saam tot geurig. Meng met die aartappels en eierblokkies. Meng mayonnaise, melk en giet oor die slaai. Laat staan 2-3 uur lank in yskas voor dit bedien word.
Genoeg vir 6 mense.
VINNIGE AARTAPPELSLAAI BY JOU BRAAI: [WATERTAND RESEPTE]
Kook baba-aartappels tot gaar – met skil aan in helfte gesny
SLAAISOUS:
1 kop mayonaise
30ml suurroom
1t Colemans mosterd
sout en swartpeper
2e “crushed pynappel”
1 ui fyn gekap
sprietuie of pietersielie vir garnering
2 hard gekookte eiers vir garnering
METODE:
Meng alles liggies deur, behalwe vir die sprietuie/pietersielie.
Garneer dit met die laaste twee bestanddele.
Geniet!
MY WENK:
Bedien saam met lekker dik geroosterde varkrib of rashers en 'n gemengde groenteslaai.
BLITSVINNIGE BLIKKIES BRAAISLAAI: [OUMA BEER SE EIE RESEP]
1 blik Pitmielies gedreineer
1 blik Crushed Pineapple gedreineer
1 blik ertjies
1 grt tamatie, pitte verwyder en sny in blokkies
1 kop Mayonnaise
halwe blik kondensmelk.
MAAK DAN SO:
Meng al die bestanddele saam en verkoel.
WENK:
Indien te droog, voeg ewe hoeveelhede mayo en kondensmelk by.
TAMATIE EN UIESLAAI – eerlike kos: [by marindakook]
ALTYD LEKKER...MISKIEN HET ONS AL VERGEET VAN DIE ENETJIE!?
Om n tamatie en uie slaai te maak vat nie gourmet kennis nie. Die kennis le in die sous en om dit betyds te maak sodat die sous in die uie kan trek. Op haar eie is sy lekker. Saam met kerrie of braaivleis is sy beter. Ek maak dit die middag vir die aand se kos.Dis vir my n eerlike opregte slaai sonder pretensies.
BENODIG:
•6 tamaties
•1 ui
•16 ml druiwe asyn
•80 ml olie ( nie olyfolie nie)
•15 ml suiker
•sout en witpeper
NOU:
1.was die tamaties en sy in dun ringe – gooi in slaaibak
2.sny uie in ringe en gooi bo-op tamatie – meng deurmekaar. Sout en peper nou die tamatie en uie na smaak.
3.meng olie , asyn en suiker en klits tot dit n imulsie vorm
4.gooi oor slaai en maak toe met kleefplastiek – sit in yskas
Jy weet die slaai was lekker as iemand die slaaisous opdrink en behaaglik terugsit.
MOSTERD UIESNIPPERS:
Hierdie slaai word al hoe lekkerder hoe langer dit staan.
1 kg uie fyn gesny
250ml water
250ml asyn
250ml witsuiker
12,5ml mosterdpoeier
2 eiers
12,5ml mielieblom
MAAK DAN SO:
Kook die uie gewoonweg in soutwater tot sag, maar nie pap nie. Laat dit goed dreineer en skep dit in `n slaaibak en hou eenkant. Meng die water, asyn, suiker en mosterd in `n middelslag kastrol. Voeg die eiers by en klits die mengsel vinnig en aanhoudend oor matige hitte totdat dit wil kook, die sous moet baie goed geklits word sodat daar nie bo-op `n wit skuim lagie vorm nie! Maak die mielieblom met `n bietjie koue water aan en klits by die sous. Laat dit deurkook en giet die sous oor die uiesnippers en laat dit afkoel. Lewer 6 tot 8 porsies.
PIENK NOEDELSLAAI: [Elize de Vaal]
Baie lekker, veral saam met braaivleis.
1 pak kleinerige gaar noedels
blokkies kaas
1 klein ui, fyn gekap
green pepper en salami(opsioneel)
SOUS:
100ml suiker
125ml asyn
125ml kookolie
250ml all gold tamatiesous
25ml Kerrie
MAAK DAN SO:
Kook sous bestandele saam tot suiker opgelos is en tot dit begin dik word. Laat afkoel en meng by 125ml mayonnaise daarby. Gooi sous oor bogenoemde slaai bestandele en meng deur. Hierdie slaai kan tot ‘n week voor die tyd gemaak word.
SUPER EASY MACARONI SALAD:
INGREDIENTS:
2 cups macaroni (I use whatever is in my cupboard)
1/2 cup cubed cheese (I prefer cheddar or co-jack)
1/2 cup cubed ham
1/2 cup Miracle Whip (can sub mayo your choice)
1 tablespoon mustard
WHAT TO DO:
1 Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
2 Mix together cold macaroni, cheese, and ham in a bowl.
3 In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
4 Mix it all together and chill or serve immediately.
GRIEKSE RYSSLAAI: [BRON ONBEKEND]
In plaas van ‘n normale Griekse slaai, sny jy hiervoor al die gewone bestanddele effens kleiner en gooi dit by rys vir ‘n heerlike koue rysslaai.
Vir 4 persone.
1 koppie rou rys
4 sprietuie, gekap
1 koppie gerasperde komkommer
ongeveer 300 g kersietamaties, gehalveer
75 g fetakaas, in klein blokkies gesny
6 swart olywe, ontpit en in kwarte gesny
sout en varsgemaalde swartpeper
paar handevol varsgekapte basiliekruid
MAAK SO:
Kook die rys met ‘n knippie sout tot gaar. Gooi dit uit in ‘n mengbak om af te koel.
Voeg die res van die bestanddele en sout en swartpeper na smaak by.
SEAFOOD SALAD:
Lettuce, torn
Seafood, crab or shrimp, your favorite
Shallots or onions, diced
Avocado, sliced
Hard boiled egg, sliced
Balsamic or your favorite vinaigrette
Salt and pepper to taste
WHAT TO DO:
Tare your lettuce into each bowl; dice and add onions; peel, slice and add avocado; peel, slice and add hard boiled egg; add salt and pepper to taste; top with your favorite vinaigrette…and enjoy!
SHIRLEY’S SHRIMP MOLD:
If you don't have a gelatin mold, any bowl will work. ...just give it a spray of cooking spray and it should work just fine.
1 can tomato soup
1 packet dry gelatin
2 tablespoons fresh lemon juice
2 tablepoons chili sauce dash HP sauce
1 large minced celrey stalk
1/4 cup minced onion
1 cup mayonaise
1 250 gram / 8 ounces cream cheese at room temperature
1 pound small cooked shrimp
WHAT TO DO:
Beat the cream cheese in a large mixing bowl until smooth and cream. Add the mayo and stir until smooth and set aside.
Heat the soup on low and add the gelatine and then all the sauces and continue to heat on low until gelatine dissolves. Cool slightly.
Whisk into the cream cheese mixture and add celery and onion and shrimp.
Pour into an mold sprayed with cooking spray and chill overnight or at least for 4 hours.
Unmold and set on a serving plate as shown and serve with an assortment of crackers.
SHRIMP SALAD: [BLOG CHEF]
INGREDIENTS:
3 cups spiral pasta
1 cup mayonnaise
½ cup ranch dressing
1/3 seafood cocktail sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1kg medium cooked shrimp (peeled and deveined with tails removed)
½ cup fresh tomato (chopped)
½ cup green onion (sliced)
½ cup sweet red bell pepper (chopped)
2 tablespoons fresh parsley (chopped)
WHAT TO DO:
Step 1: Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
Step 2: In a large bowl whisk together mayo, ranch dressing, cocktail sauce, lemon juice, Worcestershire sauce, salt and pepper (to taste).
Step 3: Pour pasta into a large serving bowl. Add shrimp, tomato, green onion, and parsley. Add dressing and mix well. Serve immediately or cover and refrigerate.
(Makes 6 Servings)
APPLE SLAW: [CLOSET COOTKING]
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4 cups
A sweet and tart apple and cabbage slaw in a creamy maple dijon dressing.
FOR THE SLAW:
•2 apples, julienned
•2 cups cabbage, finely shredded
•1 carrot, julienned
•2 green onions, sliced thinly
FOR THE CREAMY MAPLE DIJON DRESSING:
•3 tablespoons Greek yogurt
•2 tablespoons apple cider vinegar
•2 teaspoons maple syrup
•2 teaspoons dijon mustard
•1 small clove garlic, minced
•salt and pepper to taste
WHAT TO DO:
1.Mix the apples, cabbage, carrot and green onions and toss in the mixture of the yogurt, cider vinegar, maple syrup, dijon mustard, garlic, salt and pepper.
Note:
I used Opal apples for this slaw but any sweet and tart apple like a honey crisp would work.
Option:
Replace the Greek yogurt with 2 tablespoons of oil for lactose free version.
Tip:
Use a mandoline to quickly shred the cabbage and slice the apples and carrots thinly in one direction and use a knife to slice thinly in the other direction.
KFC POTATO SALAD: [COPYCAT KFC RECIPES]
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
WHAT TO DO:
Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill for at least 4 hours. Overnight is best.
STRAWBERRY FETA SALAD: [THE NOURISHING HOME]
12 servings
INGREDIENTS:
•12 ounces of your favorite organic salad greens (I like to use an organic baby lettuce mix)
•2 medium-to-large organic apples, thinly sliced
•1/2 pound of fresh organic strawberries, sliced
•1/2 cup of organic feta cheese, crumbled
•1/3 cup crispy walnut pieces
•Balsamic vinaigrette dressing
WHAT TO DO:
Using a glass trifle bowl, layer the ingredients as follows:
1.Line the bottom edge of the dish with strawberry slices to create a pretty border.
2.Then add salad greens to hold the strawberry slices in place.
3.Add a row of apple slices on top of the strawberries. Then, top the greens with a handful of apple slices.
4.Repeat this process, adding one more layer of strawberries, salad greens and apple slices.
5.Top the salad with remaining strawberries, apple slices, feta and walnuts.
6.Serve with homemade balsamic vinaigrette dressing. Yum!
NOTES:
Make-it-a-Meal: This salad makes a delicious light dinner when topped with diced grilled chicken. Serve with a side of almond flour biscuits and cultured butter.
TOMATO WITH BUFFALO MOZZARELLA AND BALSAMIC VINEGAR: [FRESH LIVING]
Serve this wonderful summer recipe to your guests.
Serves: 8
INGREDIENTS:
8 medium PnP tomatoes
2 balls fresh mozzarella, sliced into 8 slices
20 ml white balsamic vinegar
1 dash PnP salt and black pepper
WHAT TO DO:
•Cut top off the tomato, and with a small sharp knife, cut the seeds out and stuff tomato with mozzarella.
•Place on the fire and close the lid of braai if available, cook for 5 min.
•Take off and drizzle with balsamic vinegar.
WORTELSLAAI: [Chrissie Havlicek - WATERTANDRESEPTE]wortels, hier word geskat vir hoeveelheid mense
1 blikkie fyn pynappels
Mayonnaise
MAAK SO:
Kook wortel ringetjies tot sag.
Dreineer en laat koud word.
Meng pynappels in.
Meng met mayonnaise .
Jy kan bietjie sout en suiker by sit as jy wil.
LUI HUISVROU HOENDERPASTASLAAI: [MAKLIKSTE RESEP OOIT - OUMA BEER]
2 boksies pastaslaai van Werda [jou keuse]
2 - 3 blikkies Heinz hoender in blikkies [ongegeur]
1kop laevet mayo of volroom, jou keuse
3/4 - ½ kop afgeroomde melk [volroom? jou keuse]
SO MAAK JY:
Meng die mayo en melk goed.
Dreineer die hoender en maak fyner.
Meng met die mayomengsel en voeg die pastaslaai by.
Meng goed deur.
Toets of dit enige sout of peper benodig.
Bedien koud met vars gebakte brood of net so.
Kos is op die tafel binne 15 minute....'n regte live saver resep!
LEKKER!
GEMARINEERDE ERTJIESLAAI: [BRON ONBEKEND]
`n Baie handige reseppie wat jy kan gebruik vir onthaal omdat jy dit `n dag of twee voor die tyd kan maak en laat marineer soos benodig. Gebruik `n rooi rissie wanneer dit in seisoen is want dit lyk baie mooi saam met die ander bestandele.
BESTANDDELE:
1 middelslag soetrissie
1 middelslag ui
1 groot selderystingel
500ml bevrore groenboontjies
500ml bevrore groenertjies
125ml wit asyn
200ml witsuiker
75ml olie
2ml sout
MAAK DAN SO:
Halveer en ontpit en sny die soetrissiehelftes in repies. Skil en kap die ui fyn. Snipper die seldery fyn. Plaas die bevrore ertjies en boontjies, soetrissie en ui in `n diep 2 liter bak. Bedek en mikrogolf dit 5 minute by 100% krag en roer dit na die eerste 2 en `n halwe minuut. Hou groente eenkant tot benodig. Mikrogolf die wit asyn, witsuiker, olie en sout ongeveer 2 en `n halwe minuut by 100% krag tot kookpunt in `n diep bakkie. Roer dit een en twee keer tydens die mikrogolftyd . Roer die seldery by die groentemengsel. Giet die warm marinade oor en meng. Laat die slaai afkoel en dan oornag in die yskas marineer. Dreineer die slaai voor gebruik.
MY WENK:
Voeg blikkie heelpitmielies ook by, dis yummy!
CHARMAINE SE RYSSLAAI: [BRON ONBEKEND]
BESTANDDELE:
1 - 1½ kop gaar rys
1 Groen soet rissie
2 middel uie
4 Tamaties
1/2k olie
3/4k asyn
Sout en peper na smaak
MAAK DAN SO:
Kook vir jouself so koppie tot koppie en half rys gaar. Sny die soetrissie in klein blokkies, so ook die tamaties. Kerf die uie soos wat jy dit verkies, ek hou van dit redelik fyn. Meng die olie en asyn met sout en peper deur die slaai. Plaas in die yskas om koud voor te sit.
MY WENK:
Ek maak hierdie rysslaai, maar voeg ook stukkies avo by en bietjie mayo, dis vir my lekkerder so.
CURRY PEACH RICE SALAD: [WHYIAMNOTSKINNY]
2 cups cooked rice
1 tin of peaches, drained and chopped
1 green pepper, chopped
2 sticks of celery, chopped
cup of Trim Mayonnaise/Salad dressing
Tablespoon of curry powder
WHAT TO DO:
1.Mix the Trim and curry powder and add a dash of milk to make the mixture a little runnier
2.Mix peaches, rice, celery and green pepper
3.Add the curried mayo.
TA DA – served with other salads… and beautifully cooked meat straight off the Braai (in my case… a gorgeous hamburger… Mmmmm)
THEA SE GROENSLAAI: [BRON ONBEKEND]
Hierdie resep het ek by my sus Thea gekry. Dit moet `n dag voor die tyd gemaak word en is uitstekend wanneer jy wil moeite doen vir een of ander geleentheid.
BESTANDDELE:
1 sak gevriesde ertjies
2 slaaikoppe fyn gekerf
2 greenpeppers fyn gekerf
8 wortels geskil en fyn gerasper
2 uie fyn gekap
MAAK DAN SO:
Plaas heel eerste gekerfde greenpeppers en uie in `n glasbak. Gooi gekerfde slaai bo-op uiemengsel. Voer rand van glasbak uit met fyn gerasperde wortels. Gooi gevriesde ertjies binne in die holte. Skep een groot bottle miracle whip of nola whip bo-op ertjies. Strooi gerasperde kaas bo-oor vir versiering. Maak bak toe en plaas in die yskas tot die volgende dag.
JAMIE OLIVER’S RICE SALAD: [Adapted from Jamie Oliver's Food Revolution]
At first I thought the salad was a little bit too oily, but now that I go back and read I see that *I* had made a mistake by cutting the amount of rice in half and then using the full amount of dressing. Oops! Make sure you don't do the same thing.
INGREDIENTS:
1 1/4 cups mixed long grain and wild rice
sprigs of basil, mint, and parsley
8 oz of roasted red peppers from a jar or the deli (I forgot to buy them so I compromised and roasted my own peppers under the broiler at home)
1/2 a fresh red chilie
1/4 cup lemon dressing
lemon (you're going to use the zest)
WHAT TO DO:
Cook the rice according to package directions. When it's cooked, spread out on a pan to cool and chill in the fridge. Toss the herbs, peppers, and chilie with the cooled rice. Zest your lemon over top before cutting it in 1/2 and using for the dressing. Pour 1/4 cup of dressing over top and toss well. Salt and pepper to taste.
Serves four.
LEMON DRESSING:
6 Tbsp extra virgin olive oil
pinch of sea salt and ground black pepper
juice of one lemon
HERE'S HOW:
Put all ingredients in a jam jar, pop a lid on it, and shake well.
PASTA WITH FRESH TOMATOES, LEMON AND FETA: [By Debe Pendice] DIABETIC FRIENDLY:
Toss a handful of simple ingredients together with freshly cooked fettuccini and you’ve got a quick and tasty meal!
INGREDIENTS:
•3 medium tomatoes (about 18 ounces), cut into 1/2" dice
•1 small red onion, chopped
•1 teaspoon fresh lemon zest
•1/2 teaspoon salt
•1/2 teaspoon freshly ground pepper
•1 cup crumbled feta cheese
•8 ounces low carb fettuccini pasta
WHAT TO DO:
1.In a medium bowl combine tomatoes, onion, zest, salt, and pepper. Let sit at room temperature at least 30 minutes.
2.Cook pasta according to package direction. Drain and toss with tomato mixture. Sprinkle with feta. Serve warm or at room temperature.
POMEGRANATE TABBOULEH SALAD: [GRANAATSLAAI]
(makes 4 servings)
INGREDIENTS:
1 cup water
1/2 cup bulgur
1/2 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup green onions (chopped)
1/2 cup tomato (chopped)
1/2 cup cucumber (chopped)
1/4 cup walnuts (toasted)
1/4 cup pomegranate seeds
1/4 cup feta
3 tablespoons pomegranate vinaigrette
WHAT TO DO:
1. Bring the water to a boil and turn off the heat.
2. Mix in the bulgur, cover and let sit for 20 minutes.
3. Toss the bulgur with the parsley, mint, green onion, tomato, cucumber, walnuts, pomegranate seeds and feta in the pomegranate vinaigrette to coat
ROOI PASTASLAAI VIR ‘N BRAAI: [BRON ONBEKEND]
500 g klein skulpie noodels
1 soet rissie gekap
1 ui gekap
5 ml borrie
15 ml kerriepoeier
125 ml suiker
125 ml wit asyn
125 ml olie
250 ml tamatiesous
METODE:
Kook noodles tot sag maar nog ferm in sout water
Gooi deur vergietes (ek spoel af met koue water om gaarmaak proses te stop)
Voeg soet rissie en uie by
Meng res van bestanddele saam en voeg by noodle mengsel
Skep in slaaibak en maak toe met kleefplastiek en plaas in yskas oornag
As die slaai die volgende oggend vir my bietjie droog lyk maak ek die sous aan met net helfte van die bestanddele en voeg by die slaai. Partykeer absorbeer die noodles baie van die sous en dan is die slaai te droog na my sin.
WILDMOZ BUSHVELD SALAD: [WILDMOZ]
Layer in a bowl: glass is nice ‘cause the layers are attractive
2 C shredded lettuce – robust varieties (Cos, Iceberg) work best
1 red or yellow onion, thinly sliced
1 sweet pepper – green or yellow
2 firm Roma tomatoes, thinly sliced
One or two cooked and cooled potatoes, diced
1 large flavorful apple, peeled, cored, quartered and thinly sliced
100 grams of sliced, smoked ham, rolled and cut into strips
3 Tbs raisins, soaked in fresh orange juice for 15 minutes
3 Tbs chopped pecan nuts
*Dressing – see below
3 Tbs very dry biltong, finely grated – if you absolutely can’t score biltong, then you can substitute roasted, salted pecans and sprinkle them over on top of the dressing – but try your local South African shops for the biltong.
WHAT TO DO:
Layer ingredients 1 through 9 in a salad bowl. Pour the dressing (10) evenly all over the top. Watch the yummy sauce slowly sinking through the layers. Getting hungry yet? OK, just sprinkle the top with the grated biltong (11) and serve with fresh bakery rolls and a glass of something nice, well chilled, preferably from the fairest Cape.
SALAD DRESSING:
1/3 Cup good quality mayonnaise –you can substitute bottled Thousand Island dressing or Pepperdew Sandwich Spread (we use this). Did you know that Pepperdews come from South Africa?
1/3 Cup Honey Mustard salad dressing
The orange juice from the raisins plus half a fresh orange squeezed out
1 -2 Tbs Greek Yogurt or to taste
Put all the ingredients in a screw top bottle and shake like mad ‘til well mixed. The mixture should have the consistency of heavy cream. And, you can use low calorie versions of the ingredients and this turns out just as tasty.
AARTAPPELSLAAI MET CAESAR-SLAAISOUS: [Deur ARINA DU PLESSIS - Foto: BERNA COETZEE]
'n Heerlike en vullende slaai.
Dis die slaaisous wat die klassieke Caesarslaai so gewild maak. Oor aartappels is dit net so lekker.
Onthou die slaaisous bevat rou eier. As jy dit nie kan of wil eet nie, koop ’n gebottelde Caesarslaaisous om oor die aartappels te gebruik. Roer ’n lepel of twee natuurlike jogurt by vir ’n romeriger tekstuur.
CAESAR-SLAAISOUS:
■ 1 eier
■ 2 knoffelhuisies, geskil en gekap
■ Sap van ½ suurlemoen
■ 2 -4 ansjovisfilette (gebruik na smaak)
■ V ars gemaalde swartpeper na smaak
■ 125 ml olie (ek hou daarvan om helfte kanola- en helfte olyfolie te meng)
■ Paar druppels water, indien nodig
SLAAI:
■ 4 groot aartappels, in die skil gekook en afgekoel
■ 4 agurkies, gesnipper
■ Klein bossie grasuie, fyn gekap
■ Vars gemaalde swartpeper
Vir die slaaisous: Pols die eier, knoffel, suurlemoensap, ansjovisfilette en swartpeper in ’n voedselverwerker tot glad. Terwyl die voedselverwerker aan is, voeg die olie in ’n dun stroompie by. Hou aan pols tot die sous ’n emulsie vorm. Voeg ’n paar druppels water by as die sous te dik is. (Dit moet die tekstuur van dun vla hê.) Bedek en hou eenkant.
Vir die slaai: Trek die aartappels se skille af en sny in blokkies. Meng dit met die agurkies en grasuie en geur met peper. Skep die sous oor en meng deur. Bedek en verkoel vir ten minste 2 uur, sodat die geure kan ontwikkel. Sit teen kamertemperatuur voor. Lewer 4 porsies.
MOSTERT-KOOLSLAAI: [Deur ARINA DU PLESSIS - Foto: BERNA COETZEE]
'n Liplekker somerslaai.
Die kombinasie van rooikool en blaarkool in ’n romerige sous met ’n effense mosterdgeur is heerlik. Sit dit voor met geroosterde varkvleis of bros gebraaide vis.
BENODIG:
180 ml goeie, romerige mayonnaisse
60 ml natuurlike jogurt
30 ml vars suurlemoensap
15 ml heelkorrelmosterd
Sout en swartpeper na smaak
500 ml fyngekerfde wit blaarkool
500 ml fyngekerfde rooikool
MAAK DAN SO:
Meng die mayonnaise, jogurt, suurlemoensap en mosterd. Geur na smaak met sout en peper en giet oor die gekerfde kool. Meng goed deur, bedek en verkoel tot nodig. Dié slaai kan tot sewe dae in die yskas gehou word.
Lewer agt porsies.
BEET EN PEPERWORTELSLAAI: [Deur ARINA DU PLESSIS]
BENODIG:
6 jong bete, opgekook en skille afgetrek
250 ml suurroom of crème fraiche (
30 ml peperwortelsous (horseradish cream)
30 ml suurlemoensap
Sout en vars gemaalde swartpeper na smaak
15 ml vars tiemieblaartjies, gekap
SO MAAK JY:
Laat die beet afkoel tot kamertemperatuur en sny in wiggies. Skep in ’n slaaibak. Klits die suurroom, peperwortelsous en suurlemoensap saam en geur na smaak met sout en vars gemaalde swartpeper.
Roer die tiemie deur en skep die sous oor die slaai. (Moenie meng nie, anders word die hele slaai helderpienk.)
Lewer vier porsies.
HONEY WALNUT SHRIMP: [by Closet Cooking]
(makes 4 servings)
INGREDIENTS:
1/2 cup water
1/2 cup sugar
1/2 cup walnut halves
oil for frying
1 - 1½kg shrimp (peeled and deviened)
1 egg white
1/2 cup corn starch
3 tablespoons mayonnaise
1 tablespoon honey
1/2 tablespoon sweetened condensed milk
1 tablespoon lemon juice
WHAT TO DO:
1. Bring the water to a boil and stir in the sugar.
2. When the sugar water turns golden add the walnuts and boil for 2 minutes.
3. Strain the walnuts and set them on parchment paper to cool.
4. Heat the oil in a pan.
5. Dip the shrimp into the egg and then into the corn starch.
6. Fry the shrimp in the oil until golden brown
7. Mix the mayonnaise, honey, sweetened condensed milk and lemon juice in a bowl.
8. Add the shrimp and toss to coat.
9. Serve the shrimp garnished with the walnuts.
LEMOENSLAAI: [101 slaairesepte]
2 groot lemoene, gehalveer
½ groen appel, in blokkies gesny
1 seldery stingel, in ringe gesny
50 ml gekapte pekanneute
‘n paar slaaiblare, gekap
fetakaas vir garnering
SLAAISOUS:
100ml natuurlike jogurt
100ml mayonnaise
1ml gerasperde lemoenskil
5ml heuning
sout en peper
MAAK DAN SO:
Skil lemoene versigtig en sny in blokkies. Meng die lemoenblokkies, appelblokkies en selderyringe, gekapte blaarslaai en pekanneute met die sous en krummel fetakaas bo-oor.
Lewer 4 porsies.
VY – EN – ROKETSLAAI: [101 slaairesepte]
‘n Heerlike kombinasie!
8 vars vye, in kwarte gesny
125g roket
180g sagte bokmelkkaas in skyfies gesny
8 skyfies Parma-ham
(moenie bekommerd wees as dit breek nie)
BASILIEKRUID-VINAIGRETTE:
½ knoffelhuisie gekneus
45ml gekapte dennepitte
‘n handvol vars basiliekruidblare, geskeur
90ml olyfolie
45ml balsamiese asyn
sout en varsgemaalde swartpeper na smaak
MAAK DAN SO:
Plaas vye vir 2 uur in die yskas. Dit maak dit fermer en makliker om in skyfies te sny. Plaas roket en Parmaham in ‘n mengbak. Sny vye in oorlangse skyfies. Berei slaaisous deur al die bestanddele saam te meng. Giet bo-oor die roket, Parmaham en vye in mengbak en meng liggies deur. Rangskik slaai op ‘n opdienbord. Druk skyfies bokmelkkaas tussen in en sit voor.
Lewer 4 porsies.
NOTA:
Vervang die vye deur die soetste hanepoot-druiwekorrels ( sowat 375ml). Halveer die druiwekorrels voordat jy dit meng met die res van die slaaibestanddele.
MY WENK:
Vervang bokmelkkaas met parmasaanskyfies as jy nie van bokmelkkaas hou nie.
Ipv parmaham kan jy gekrummelde gebraaide spekstukkies gebruik.
COLD SPICED GRAPES: [Author: Dan Toombs]
Recipe Type: Side Dish
Prep time: 4 mins
Total time: 4 mins
Serves: 4
INGREDIENTS:
•A bunch of seedless green grapes cut in halves
•The juice of ½ lemon
•A pinch of Maldon Salt
•A pinch of red chilli powder
•3 tablespoons chopped coriander
HERE'S HOW:
1.Place the grapes in a bowl.
2.Add the rest of the ingredients and mix well.
3.Enjoy!
BASHED HERB AND ROASTED POTATO SALAD: [JUSTIN BONELLO]
Sometimes the simple things in life put a smile on my face: a decent cup of coffee in the morning, a fish that finally takes my bait, playing in the garden with my lightie, a beautiful sunset after a long day…
And really good potato salad. Have this with blackened calamari or just by itself as a leftover breakfast the next morning (you know what I’m talking about).
INGREDIENTS:
A couple of handfuls of baby potatoes, with skins
2-3 cloves of garlic, crushed and chopped
A large handful of rocket
A handul of basil
A handful of parsley
1 cup grated Parmesan
A good glug of olive oil
A generous glug of white balsamic vinegar
1 Tbsp toasted sesame seeds
Coarse sea salt
Black pepper
WHAT TO DO:
1. Cut the baby potatoes in half. Parboil and then put them in a roasting tin along with the chopped garlic. Drizzle with olive oil, coarse sea salt and a generous crack of black pepper, cover with foil and whack it on a medium to hot fire.
2. Once your potatoes are roasted (soft on the inside, crispy on the outside) let them cool down.
3. In the meantime, grab your mortar and pestle, add all the herbs, a drizzle of olive oil and bash to release all the flavours.
4. Toss the herbs, grated parmesan. rocket and a glug of white balsamic vinegar with the now cooled potatoes.
5. Sprinkle with toasted sesame seeds (as much as you like) and tuck in.
BERTUS BASSON'S RUBBED SIRLOIN AND CRUSHED POTATO SALAD: [JUSTIN BONELLO]
This is a great salad, especially for those lazy and less hungry warm days or nights, because it’s a meal in one that won’t leave you feeling stuffed and gasping for air after you’ve eaten.
it’s a meal in one that won’t leave you feeling stuffed and gasping for air after you’ve eaten.
INGREDIENTS:
THE RUB:
50g whole coriander spice
25g peppercorns
50g mustard seeds
30g coarse salt
15g paprika
For the salad
Two pieces of matured sirloin steak, weighing in at about 200g each.
800g baby potatoes, cooked
50g chopped onions
30g chopped capers
50g chopped anchovies
30g chopped parsley
90g olives, pips removed and quartered
Olive oil
Freshly squeezed lemon juice
Coarse sea salt
Black pepper
WHAT TO DO:
1. First up, combine all the rub spices you need in your trusty mortar and pestle and give them a good bashing.
2. Generously rub the ground spices into the meat until coated and leave to rest in the fridge for a couple of hours.
3. Once your braai is ready and your guests are getting hungry, whack the sirloin onto your braai-grid (hot coals) and grill on an open flame for about seven minutes a side.
4. You want the meat to be medium rare. While the steaks are sizzling, it’s time to start combining the salad – but remember to keep one eye on the meat!
5. Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potato slightly – try not to flatten them completely… it’s not a pancake-potato salad.
6. Add the chopped onions, capers, anchovies, parsley and olives.
7. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. You can add salt if you want but taste it first – the anchovies are very salty.
8. Mix the salad thoroughly and then scoop onto plates. Once the meat is done, let it rest for a few minutes then slice it into about 1cm thick slices. Put a couple of slices of that deliciously juicy sirloin on top of the potato salad and you’re done.
ANDERSE PIESANGSLAAI: [UITSOEK SLAAIRESEPTE]
Hierdie is 'n slaai wat jy in minute kan voorberei en as bygereg tot 'n braai of kerriegereg kan bedien.
5 ryp, maar ferm piesangs
5 droë appelkose, gesnipper
125 ml grenadellajogurt
37,5 ml kondensmelk
MAAK DAN SO:
1. Sny die piesangs in skyfies in 'n slaaibak. Voeg die gesnipperde appelkose by.
2. Meng die jogurt en kondensmelk en voeg by die vrugte. Meng liggies met 'n vurk.
BANANA AND PEAR SALAD WITH APRICOT, BOURBON BARREL SMOKED PEPPER, BACON AND BUTTER DRESSING: [DANIELLE HATFIELD].
Pretty straight forward recipe that is easy to prepare and satisfies any meatetarian (a new word I heard from my friend Eddie Huffman). I was inspired by what I had on hand and a need to find a little summer something to serve with cheese and wine.
I’d say that you could easily double the banana and pear portions and even add a diced green apple and serve it as a chilled side dish. If you do garnish with fresh mint sprigs.
INGREDIENTS:
1 large pear, deseeded and diced
1 large banana, peeled and sliced
2 tablespoons of Smuckers Apricot Preserves
2 tablespoons in salted butter
1/2 lb Bacon
1 tablespoon bacon grease
Pinch of Bourbon Barrel pepper
A few dashes of gumbo file
WHAT TO DO:
Set prepared pear and banana aside.
Cook bacon over medium heat until crispy. Drain and dice.
Over high heat in small sauce pan combine all ingredients (except pear and banana) and stir rapidly until apricot preserves mixture thickens. Approximately 6-8 minutes.
DON’T STOP STIRRING until you remove it from heat and pour over banana & pear mixture.
Enjoy warm or chill for 30 min.
CURRIED EGG SALAD WRAP ON LETTUCE: [LINDARAXA]
INGREDIENTS:
2 hard boiled eggs chopped
2 TB finely chopped celery
1 tsp. red onions finely chopped
1 TB mayonnaise
1/4 tsp. Dijon mustard
1/4 tsp. curry powder
1/4 tsp. dill
Salt and pepper
3 large and crisp iceberg lettuce leaves.
HERE'S HOW:
Cook the eggs in boiling water for 15 minutes. Rinse in cold water, let cool and peel. Finely chop them.
Transfer to a bowl and add the rest of the ingredients. Cool for 1/2 hr in the fridge.
Lay a lettuce leaf flat, add some salad and fold. Enjoy!
Serves 1
CURRIED EGG SALAD: [tobasco recipes]
HIERDIE LYK UIT DIE BOEKE UIT LEKKER!
INGREDIENTS:
•1/2 cup mayonnaise
•1 1/2 teaspoons curry powder
•1 teaspoon TABASCO® brand Original Red Sauce
•1 teaspoon sugar
•5 hard-boiled eggs, sliced
•1 large red apple, cored and chopped
•1/2 cup sliced celery
•3 tablespoons minced green onion
•3 tablespoons raisins
•Salt and pepper
•Lettuce greens
HERE'S HOW:
Stir together mayonnaise, curry powder, TABASCO® Sauce and sugar in a medium bowl. Add eggs, apple, celery, green onion and raisins; toss to coat well. Season with salt and pepper.
Cover; chill in refrigerator until ready to serve. Serve on bed of greens.
Makes 4 servings.
HALOUMI SLAAI: [DESIREE VAN BRITS - KOSKENADES]
Haloummi voorgereg en hier is ‘n heerlike Halloumi slaai resep.
Sny die blok Halloumi kaas in repies of skywe van so 1.5 cm dik, braai die kaas repies in olyfolie of botter tot goudbruin.
Maak ‘n sousie van fyn gekapte capers, so 2 eetleples capers, bietjie wit wyn asyn, 1 eetlepel behoort reg te wees, die sap van 1 uitgedrukte vars lemmetjie, 1 fyn gekapte knoffelhuisie, 2 eetlepels vars gekapte koljander, 1 teelepel “wholegrain” mosterd, so 4 eetlepels olyfolie.
Rangskik die gebraaide Halloumi kaas op ‘n verskeidenheid groen slaai blare, kersie tamaties en rooi uie ringe, drizzle die sous oor die slaaitjie.
HONEY MUSTARD PORK SALAD: [MR FOOD]
You can make this salad with any leftover pork, or just stir-fry some fresh pork loin and you're ready to go!
Serves: 4
Cooking Time: 5 min
INGREDIENTS:
1 - 1½kg cooked pork, cut into -inch chunks (about 3 cups)
½ (10-ounce) bag of spinach, washed and torn into bite-sized pieces
2 medium-sized carrots, shredded
1 medium-sized apple, peeled, cored, and chopped
1 bottle (8 ounces) honey-mustard dressing
HERE'S HOW:
In a large salad bowl, combine all of the ingredients; toss to coat.
NOTES:
For extra crunchiness, sprinkle 2 tablespoons chopped peanuts over the top of the salad.
MAROKKAANSE COUSCOUS-SLAAI: [Resep: Sophia van Taak -
Foto’s Ruvan Boshoff]
Slaaie hoef nie altyd soos bokkos te lyk en smaak nie. Só maak jy tjop-tjop ’n bielie van ’n middagete.
Couscous is ’n stapelvoedsel vir die mense van Noord-Afrika. Gewoonlik gebruik hulle dadels in hulle couscousgeregte, omdat dadelpalms by dié dorre streke se oases in oorvloed groei. Couscous stoom in ’n japtrap gaar en die res van die slaai verg ook nie veel moeite nie.
BENODIG:
* 2 koppies droë couscous
* 2 koppies kookwater
* fyn kaneel na smaak
* ’n hand vol droëappelkose
* ’n hand vol ontpitte dadels
* 3 lemoene
* ’n hand vol gevlokte amandels
* 4 eetlepels lemoensap
* 1 eetlepel heuning
* ’n hand vol vars mentblare
MAAK DAN SO:
1 Kitskos. Meng die couscous en kookwater in ’n roomysbak, sit die deksel op en laat dit vir 10 minute staan. Krap dan die uitgeswelde couscous met ’n vurk totdat al die korreltjies los is.
2 Omtrent so twee pannekoeke s’n. Skud ’n bietjie fyn kaneel oor die couscous en roer dit goed deur.
3 Bak jy vrugtekoek? Sny die appelkose en dadels in fyner stukkies en meng dit met die amandels.
4 Soet en sappig! Skil die lemoene af en sny dit in wiggies. Meng dit dan met die droëvrugte en amandels.
5 Die hele boksemdaais. Roer die lemoensap en heuning goed deur en meng dit dan saam met die vrugte-en-neutemengsel by die couscous in.
6 ’n Vars smakie. Skeur die mentblaartjies in kleiner stukkies en sprinkel dit bo-oor die slaai.
WegSleep sê: Jy kan die lemoene met ’n mango of twee vervang, en as jy nie dadels in die hande kry nie, werk rosyne ewe goed.
SLAAI VAN CAPRI: [WEGSLEEP]
Eet soos die eilandmense.
Dié eenvoudig slaai is veral in die suide van Italië gewild en die kombinasie van vars smake is eg Mediterreens.
BENODIG:
* twee hande vol kersietamaties
* 3 ferm gewone tamaties
* ’n houertjie mozzarellabolletjies
* ’n pakkie vars basilie
* olyfolie
MAAK DAN SO:
1 Rond en gesond. Sny die kersietamaties middeldeur en die gewone tamaties in dik skywe.
2 Wys die kaas wie’s baas. Breek die mozzarellabolletjies in growwe brokke.
3 Oestyd. Spoel die basilietakkies met koue water af en knyp dan die blare van die takkies af.
4 Dis g’n droërangskikking. Rangskik die tamatie, kaas en blare alles saam op ’n bord en bedruip die slaai met ’n bietjie olyfolie.
WegSleep sê:
Jy kan die vars basilieblare ook met ’n paar skeppies basiliepesto vervang. Pasop net dan vir té veel olyfolie, want daar is klaar olie in die pesto.
CURRIED EGG AND POTATO SALAD: [snappy chef]
INGREDIENTS:
• 4medium potatoes, diced
• 6hard-cooked eggs, peeled
• 2medium apples, chopped
• 2/3 cup (170 mL)chopped celery
• 1/3 cup (75 mL)chopped green onion
• 1/3 cup (75 mL)fat free yogurt or sour cream
• 1/4 cup (60 mL)light mayonnaise
• 1 tbsp (15 mL)vinegar
• 2 tsp (10 mL)mild curry powder, or to taste
• 1/8 tsp (0.5 mL)pepper
• 1/4 tsp (1.25 mL)salt
WHAT TO DO:
• STEP : Cook potatoes in boiling salted water until tender, 5 to 7 minutes
• STEP 2: Meanwhile, chop four eggs. Slice remaining two eggs into wedges for garnish; set aside.
• STEP 3: Drain potatoes well when cooked. Combine chopped eggs, potatoes, apples, celery and green onion in large bowl.
• STEP 4: Whisk yogurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl. Pour dressing over potato mixture. Gently stir to coat well.
• STEP 5: Cover and chill until serving.
GREEN BEAN SALAD WITH PUMPKIN SEED DRESSING: [UNKNOWN SOURCE]
The dressing for this delicious new take on a classic green bean-and-tomato salad resembles a Mexican pesto. Green pumpkin seeds and olive oil form the base for the dressing, while garlic, cilantro and cumin add kick. The dressing makes about twice as much as needed, but keep the extra on hand to dress other salads throughout the week. This salad is a perfect accompaniment to grilled tri-tip and grilled sweet onions.
Serves 4.
Start to Finish: 30 minutes.
INGREDIENTS:
1/2 cup (about 2 ounces) green (hulled) pumpkin seeds
1/4 cup extra-virgin olive oil
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons finely chopped cilantro
3/4 pounds haricots verts or slender green beans
2 small tomatoes (1/2 pound total), halved lengthwise, seeded, and cut lengthwise into 1/4-inch-wide strips
WHAT TO DO:
Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. Transfer to a plate to cool.
Reserve 1 tablespoon seeds. Puree remaining seeds in blender with oil, water, lemon juice, garlic, cumin, salt, and 1 tablespoon cilantro until smooth.
Cook beans in a 4-quart saucepan of boiling well-salted water, uncovered, until just tender, 4 to 6 minutes. Drain, then plunge into a bowl of ice and cold water to stop the cooking. Drain beans again and pat dry.
Arrange beans on a platter and drizzle with two thirds of pumpkin seed dressing. Top with tomatoes and remaining dressing and sprinkle with remaining 1 tablespoon cilantro and reserved pumpkin seeds.
APPLE SLAW: [CLOSET COOTKING]
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4 cups
A sweet and tart apple and cabbage slaw in a creamy maple dijon dressing.
FOR THE SLAW:
•2 apples, julienned
•2 cups cabbage, finely shredded
•1 carrot, julienned
•2 green onions, sliced thinly
FOR THE CREAMY MAPLE DIJON DRESSING:
•3 tablespoons Greek yogurt
•2 tablespoons apple cider vinegar
•2 teaspoons maple syrup
•2 teaspoons dijon mustard
•1 small clove garlic, minced
•salt and pepper to taste
WHAT TO DO:
1.Mix the apples, cabbage, carrot and green onions and toss in the mixture of the yogurt, cider vinegar, maple syrup, dijon mustard, garlic, salt and pepper.
Note: I used Opal apples for this slaw but any sweet and tart apple like a honey crisp would work.
Option: Replace the Greek yogurt with 2 tablespoons of oil for lactose free version.
Tip: Use a mandoline to quickly shred the cabbage and slice the apples and carrots thinly in one direction and use a knife to slice thinly in the other direction.
ROASTED SWEET POTATO AND BEETROOT SALAD: [FOOD 24 - Recipe reprinted with permission of Undomestikated]
Preparation time: 15 min
Cooking time: 1h 20 min
Cumin roasted sweet potato with feta and pine nuts.
INGREDIENTS:
•2 large sweet potatoes - washed and cut into chunks
•1 Tbs cumin seeds
•450 g cooked beetroot
•80 ml balsamic vinegar
•1 Tbs sugar
•150 g feta
•1 avocado
•50 g pine nuts
•150 g baby butter lettuce
DRESSING:
•3 Tbs plain low fat yoghurt
•3 Tbs mayonnaise
•1 tsp honey
•1 tsp lemon juice
•pinch salt and pepper
HERE'S HOW:
Preheat oven to 200ºC.
Place the sweet potato on a baking tray and drizzle with a little olive oil, season with salt and sprinkle over the cumin seeds. Roast for 1 hour, turning every 20 min, then remove and set aside to cool.
Place a non-stick pan on medium-high heat and place the beetroot, balsamic and sugar in the pan, once the sugar has melted and the balsamic has reduced, toss a few times to coat and keep on the heat until the liquid has evaporated, set aside to cool.
Dry-fry the pine nuts, tossing occasionally in a pan until just beginning to brown, then remove from the heat and allow to cool.
To make the dressing: simply pour all of the ingredients into a bowl and whisk together, taste, and adjust the seasoning if needed.
Assemble by placing the lettuce leaves on a large serving dish and topping with the potato and beetroot, then break over feta, spoon over avo and sprinkle with pine nuts.
Drizzle liberally with the dressing and serve.
RUSSIAN CUCUMBER AND RADISH SALAD: [SOURCE UNKNOWN]
INGREDIENTS:
Two medium Lebanese cucumbers, sliced thinly into rounds
6-8 small to medium radishes, sliced thinly into rounds
2 spring (green) onions sliced thinly
1/2 cup light sour cream
2 tablespoons fresh dill chopped finely
salt & pepper to taste
HERE'S HOW:
Combine all ingredients until the salad vegetables are coated evenly. Serve immediately
. STACKED PASTA SALAD: [MR FOOD]
Stacked Pasta Salad is a unique twist on a pasta casserole. It's a must-have for any vegetable lover!
Serves: 8
YOU'LL NEED:
•1 pound tri-colored pasta twists
•1 (16-ounce) container sour cream
•1 cup mayonnaise
•1/2 cup milk
•4 scallions (green onions), thinly sliced
•1 tablespoon dried tarragon
•2 teaspoons salt
•1 1/2 teaspoons black pepper
•1 bunch (2 to 3 stalks) broccoli, cut into small florets and blanched (see Note)
•1 large head cauliflower, cut into small florets and blanched (see Note)
•1 large red bell pepper, diced
WHAT TO DO:
1.Cook pasta according to package directions; drain, rinse, and drain again. Let cool.
2.In a large bowl, combine sour cream, mayonnaise, milk, scallions, tarragon, salt, and black pepper; mix well. Reserve 1 cup sour cream mixture and add pasta to remaining sour cream mixture; toss until well coated.
3.In a trifle dish or large glass serving bowl, layer half the pasta mixture, half the broccoli, half the cauliflower, and half the bell pepper. Repeat layers once more and drizzle with reserved sour cream mixture. Cover and chill for at least 2 hours before serving. Toss just before serving.
NOTES:
To blanch the broccoli and cauliflower florets, add each to boiling water for 1 minute then remove to a bowl of ice water to immediately stop them from cooking any further; drain.
BILTONG AND PASTA SALAD: [WHAT’S FOR DINNER]
INGREDIENTS:
Dressing 50 ml prepared honey mustard
•50 ml apple cider vinegar (or balsamic)
•150 ml sunflower oil
•20 ml freshly chopped parsley
Salad 150 g Beef biltong
•500 g gnocchi shells (cooked)
•10 peppadews, sliced
•2 medium yellow peppers, cubed
•1 medium Onion, finely chopped
•6 medium baby marrows, sliced and lightly fried
•100 g feta Cheese, cubed
HERE'S HOW:
Dressing Whisk mustard and vinegar together until well mixed.
1.Add oil slowly, whisking continuously.
2.Stir in the parsley.
Salad Pour dressing over biltong and allow to stand for half an hour.
1.Cook pasta according to pack instructions.
2.Drain and mix in biltong and dressing to coat the pasta well.
3.Allow to cool.
4.Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper.
CHEESECAKE FACTORY'S AVOCADO EGG ROLLS [CLOSET COOKING]
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Crispy avocado and sundried tomato egg rolls with a tasty tamarind and cashew dipping sauce.
INGREDIENTS:
FOR THE EGG ROLLS:
•2 large avocados, diced
•4 sundried tomatoes packed in oil, sliced
•1/4 cup red onion, diced
•1/2 jalapeno, finely diced
•1 tablespoon cilantro, chopped
•1 tablespoon lime juice (~1/2 lime)
•6 egg rolls
•1 egg white
FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
•1/4 cup oil
•1/4 cup cashews, chopped or ground
•1 teaspoon tamarind concentrate or 2 tablespoons lime juice
•1 teaspoon balsamic vinegar
•2 tablespoons honey
•1/4 cup cilantro, chopped
•1 clove garlic, chopped
•1 teaspoon ginger, grated
•chili sauce sauce as sriracha to taste
•salt to taste
WHAT TO DO:
FOR THE EGG ROLLS:
1.Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.
2.Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.
FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
3.Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.
RAW PASTA SALAD WITH CREAMY LEMON AND HERB DRESSING: [averie cooks]
This meal came together in 5 minutes.
FOR THE SALAD:
1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)
Optional: 1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)
FOR THE DRESSING:
1/4 c mayo (regular, soy, Vegenaise, etc.)
2 – 3 tbsp honey (to keep vegan, use maple syrup, agave, brown rice syrup)
1 tbsp lemon juice
1 tsp EVOO
1 tsp basil (fresh or dried)
1/2 tsp dill
1/2 tsp fresh-ground pepper, or to taste
pinch salt, optional
Stir to combine
WHAT TO DO:
Spiralize the zucchini. (Spiralizer info, what I have and use, and where to buy one is here)
Add the diced vegetables and protein.
Coat and toss with dressing. Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture. Or simply mircowave the entire plate of food for 30 seconds if you want a “hot meal”.
Yields: 2 healthy sized plates of food, or 3 more medium sized plates.
GERMAN POTATO SALAD: [KARTOFFEL SALAT]
Traditional German potato salad (served warm). Electronic image by Ron Flaviano for Homeplate and Metro Monthly.
INGREDIENTS
6 medium potatoes
½ teaspoon salt
¼ teaspoon pepper
4-5 slices diced bacon (save bacon fat)
1 medium onion chopped
1-2 stalks celery diced (green peppers optional)
1 tablespoon yellow mustard
4 tablespoons water
3 tablespoons vinegar
½ teaspoon sugar
3 hard-boiled eggs coarsely chopped
PREPARATION:
Cook potatoes and peel. Potatoes have to be warm; cut into thin slices. Add diced onions and celery (and optional green peppers). Add salt and pepper. In a pan, cook bacon until crisp (Drain bacon fat, but save.) In the pan leave the bacon grease, add mustard, water, vinegar, and sugar. Add a little Maggi or a half beef bouillon. Heat the pan and bring to a boil. Tturn off and pour liquid mixture over the potatoes; mix well Add the hard boiled eggs. Add salt and pepper to taste. If the dressing is too dry, add a little more water and vinegar. Serve at room temperature.
Guten Apetite!
ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.” She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit http://www.metromonthly.net for more of Helga’s recipes.
AVOCADO SALAD: [ON THE DECK]
This versatile salad is both nutritious and tasty. Avocado, slivers of red onion, apple and bean sprouts highlight the best flavours of summer.
INGREDIENTS:
•2 avocados (sliced)
•1 Granny Smith Apple
•1 rd onion sliced finely
•½ punnet of bean sprouts
DRESSING:
•6 T olive oil
•3 T fresh lemon juice
salt and pepper to taste
•1 t sugar
HERE'S HOW:
1.For the dressing add lemon juice and olive oil in a bowl and whisk until emulsified. Season with salt, pepper and sugar to taste.
2.Cut apple, red onion and avocado into the thin slices and sprinkle a third of the dressing over it in a separate bowl.
3.On a serving platter layer the bean sprouts, avocado, red onion, apple slices as you prefer.
4.Sprinkle with black pepper and drizzle the remainder of the dressing over the salad.
BABY BRAAI POTATO, ROCKET AN JALAPENO SALAD: [Castle Lite or Hansa Pilsener: [food meets beer]
INGREDIENTS:
• 1kg new (baby) potatoes
• 2 whole garlic cloves
• 150ml olive oil
• 200g jalapeno peppers
• A packet of rocket
• Juice and zest of one lemon
• 3 tomatoes blanched, seeded and cut into wedges
• 30ml vinegar
• 1 teaspoon mustard
• Pinch of sugar
• 30g pink peppercorns, crushed
• 80g walnuts
• Salt
WHAT TO DO:
1. Mix 15g peppercorns with 50ml olive oil, lemon zest and the juice of one lemon.
2. Cut the potatoes in half and toss into the oil mixture. Leave in the oil mixture for 30 minutes.
3. In the meantime, get your braai medium hot. If your braai grid has large gaps, layer foil on top. Place the potatoes and whole garlic cloves onto the foil, turning regularly to avoid burning, until they are soft. Remove from heat, peel garlic and set aside.
4. In a mixing bowl, vigorously whisk 30ml vinegar, 90ml olive oil, mustard and a pinch of sugar to make the vinaigrette (salad dressing). Season with salt.
5. In a large bowl, toss potatoes, half a packet of rocket, jalapeno, garlic and tomato wedges.
6. Moisten with vinaigrette.
7. Arrange on a platter, top with remaining rocket and sprinkle walnuts on top.
CLASSIC MACARONI SALAD - FLUTEN FREE: [The cutest blog]
2 cups uncooked gluten free elbow macaroni (I always use Tinkyada brand)
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup thinly sliced celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled egg, sliced
Dash Paprika
HERE'S HOW:
Cook macaroni until al dente; drain and rinse with cold water. Cool completely.
For Dressing: in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, gently combine the macaroni. celery, carrot and onion. Add dressing and toss gently to coat.
Refrigerate until serving. Garnish with egg and paprika. Yield: 8 servings.
POTATO SALAD: [ON THE DECK]
There are many versions of potato salads but this is one that combines the essentials, like egg and mayonnaise, with some other tasty ingredients.
•6 potatoes, peeled and quartered
•1 cup of mayonnaise
•Handful of Italian parsley
•1 cup spring onion, chopped finely
•¼ cup lemon juice
•4 hard-boiled eggs, cut into halves
•2 tsp Robertsons Atlantic Sea Salt
WHAT TO DO:
1.Boil the potatoes until they are tender enough to stick a fork in. Set aside.
2.Place eggs and potatoes in a large serving bowl and sprinkle over spring onions.
3.Pour lemon juice over the contents and add the mayonnaise
4.With a wooden spoon, mix the potato salad.
5.Season to taste with salt and garnish with Italian parsley.
6.Refrigerate for 1-2 hours before serving.
7.NOTES:
Bacon bits can be added to this salad if desired. For a vegan potato salad, leave out the eggs and mayonnaise and add a dash of olive oil.
THREE BEAN SALAD: [ON THE DECK]
INGREDIENTS:
•1 tin baked beans
•1 tin butterbeans
•1 tin French cut green beans
•1 green pepper, cored and diced
•1 red onion, peeled and diced
•125ml brown vinegar
•125ml fruit chutney
•125ml soft brown sugar
•Olive oil
•Robertsons Freshly Ground Black Pepper
HERE'S HOW:
1.Combine ingredients in a salad bowl bar the olive oil and pepper.
2.Mix thoroughly with a wooden spoon. Sprinkle with a dash of olive oil and pepper.
3.Refrigerate for a 1-2 hours before serving.
A braai is definitely complete with these side dishes, although don’t forget the mielies on the cob and garlic bread.
POTATO SALAD WITH SWEET AND CREAMY DRESSING: [WOOLWORTHS RECIPES - Recipe By: Alida Ryder]
Prep Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4
YOU'LL NEED:
•500 g baby potatoes
•4 Tbsp mayonnaise
•2 Tbsp condensed milk
•80 ml lemon juice (about 3 small lemons)
•2 Tbsp chives, chopped
•Salt and black pepper, to taste
HERE'S HOW:
1. To cook the potatoes, boil, steam or roast until just tender (approximately 15-20 minutes) then allow to cool to room temperature.
2. To make the dressing, combine all the ingredients and pour over the potatoes.
3. Toss to coat the potatoes in the dressing.
4. Sprinkle with the chopped chives and serve.
BILTONG AND BLUE CHEESE SALAD: [ANINA'S RECIPES]
Biltong and Blue Cheese Salad with Candied Pecans will have your guests speechless. Because their mouths will be full, get it?
Serve with your favorite dressing, a fresh squeeze of lemon juice and fresh ciabatta with butter. Serves four as a main.
INGREDIENTS:
•80 gr bag of fresh rocket.
•80 gr bag of curly lettuce.
•1 small cucumber, sliced into long fine strips.
•A small 380 gr jar grated beetroot, drained
•2 large carrots peeled and sliced into long strips.
•400 gr hunters finely sliced biltong.
•50 – 80 gr blue cheese, depending on your liking.
•100 gr pecan nuts.
•5 tablespoons sugar.
•Micro greens or sprouts for garnish.
WHAT TO DO:
•For the candied pecans, heat your sugar over medium heat until melted. Slowly add more heat and as soon as your sugar changes to a golden brown colour, chuck the pecans in and give it a good stir to cover.
•Melted sugar is hot, so be careful!
When you have been able to cover all the pecans in sugar, carefully transfer them to a plate to let them cool.
•So, with your salad, you have free reigns here; layer your leaves with cucumber, carrot and beetroot, top with hands full of biltong, a generous adding of blue cheese crumbs and top up with pecans. Garnish if you like.
•Or just chuck everything together then, ok?
The addition of the candied pecans gives such an exciting sweet texture to the already salty biltong and sharp blue cheese. Add your own variety of salad ingredients like cherry tomatoes or red onion – I found the combination above to be quite spectacular!
HERBY RICOTTA AND CHERRY TOMATO PASTA SALAD: [DOMESTIC GODDESS BLOG]
Serves six
INGREDIENTS:
250g ricotta cheese
Half a chilli finely chopped (optional)
3 Tbsp extra virgin olive oil (reduce if desired)
1 large clove of garlic, finely chopped
¼ cup chopped fresh herbs (reserve a few for garnish)
½ tsp of salt
¼ tsp of fresh ground black pepper
250g mini Italian tomatoes, cut into quarters (reserve a few for garnish)
250g fusilli pasta cooked in very salty water and drained
80g salad pack of choice (optional)
WHAT TO DO:
In a large bowl combine the ricotta, chilli, oil, garlic, herbs, salt and pepper by mashing it up together with a fork. Add the tomatoes and pasta and combine lightly with a fork. Refrigerate until ready for use.
Before serving arrange the salad leave on a platter and spoon the pasta salad mixture on top. Garnish with a few tomato quarters and the fresh herbs.
LOW FAT POTATO SALAD: [DOMESTIC GODDESS BLOG]
Serves 4
INGREDIENTS:
4 large / 6 medium / 8 small potatoes
a dash of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
2 Tbsp of a pale good vinegar (white balsamic or tarragon vinegar are nice)
1 Tbsp of sugar or honey
½ a cup of good quality vegetable stock
A pinch of salt
200g low fat yogurt (Greek yogurt of you are feeling decadent)
½ a cup of a good mayonnaise (Hellman's is my favorite)
4 Tbsp of basil pesto (optional)
1 heaped tsp of sugar
½ tsp of salt and a grind of pepper
¼ of a cucumber, seeded
2 large / 4 small Gherkins
¼ Red and ¼ yellow bell peppers, finely cubed (optional)
WHAT TO DO:
Peal and chop your potatoes into small bite sized chunks (about 1 to 2 cm cubes) and boil then in salted water until just tender. You want the potatoes to keep their shape so be careful not to over cook them.
While your potatoes are cooking, finely chop your onion and fry until translucent. Remove from the heat and the vinegar, sugar, salt and stock.
Drain the potatoes and pour the stock over them. Very gently combine the potatoes and stock, taking care not to break the potatoes. Allow this to cool in the fridge while making your sauce.
Combine the yogurt, mayo, pesto if using, sugar and salt and pepper to taste. Chop the cucumber, gherkins and peppers into very small cubes and add 3/4 to the sauce, reserving the last 1/4 for garnishing the salad.
Combine the cooled potato mixture with the sauce and refrigerate until needed. Garnish with the remaining chopped veggies just before serving.
MELON SALAD: [By: Pink Polka Dot Food]
Prep Time: 30 mins
Total Time: 30 mins
Serves: 6
A refreshing salad with melons, feta cheese and fresh herbs
INGREDIENTS:
•600g cubed watermelon
•600g cubed spanspek
•3 spring onions, diced
•125g feta cheese, diced
•Juice and zest of 2 lemons
•fresh coriander leaves
•fresh mint leaves
•15ml dried chilli flakes
HERE'S HOW:
1.Place the watermelon, spanspek, spring onions and feta in a salad bowl.
2.Add the lemon zest and mix carefully.
3.Drizzle with the lemon juice.
4.Garnish with fresh mint and coriander leaves.
5.Finally sprinkle the chilli flakes over and serve.
KOMKOMMER EN TAMATIESAMBAL: [WEGSLEEP]
’n Sambal gee nie alleen kleur aan ’n bord kos nie, maar dit is ook ’n “koeler” happie vir die palet, so tussendeur die kerrie.
BENODIG:
•¼ komkommer
•1 groot tamatie
•10 ml sout
•50 ml asyn
•10 ml suiker
•2 groen soetrissies, fyngekap
•50 ml grofgekapte koljanderblare (dhania)
MAAK DAN SO:
•Skil die komkommer, verwyder die pitte en rasper die witvleis.
•Sprinkel sout oor en laat dit vir 10 minute staan.
•Verwyder die tamatiepitte en kap die tamatie fyn.
•Dreineer die komkommer en druk die pulp met ’n stukkie papierhanddoek droog.
•Voeg die gekapte tamatie en die gerasperde komkommer saam.
•Meng die res van die bestanddele in ’n aparte bakkie en giet dit oor die tamatie-en-komkommermengsel.
WegSleep sê:
Maak die sambal net voordat jy dit bedien, sodat die tamatie en komkommer nie verlep nie.
MY WENK:
Ook baie lekker saam met 'n pita of wrap en 'n vleiserigheidjie.
TUNASLAAI: [WEGSLEEP]
Visdis in ’n kits.
Tunaslaai is al klaar ’n maaltyd op sy eie, maar deur net ’n paar bestanddele by te voeg maak jy seker die magies kom vol.
BENODIG:
* ’n hand vol groenbone
* 3 eiers
* 2 tamaties
* gemengde slaaiblare
* 2 blikkies tunastukke, gedreineer
* 1 blikkie mieliepitte
* sout en peper
MAAK DAN SO:
1 Maak hulle skrik. Kook die groenbone vinnig totdat hulle heldergroen, maar nog ferm is. Dompel dit dan dadelik in koue water.
2 Hou die horlosie dop. Kook die eiers vir 6 minute – die geel moet nog nie regdeur hardgekook wees nie. Laat dit dan eenkant afkoel.
3 Kyk hoe heilsaam. Sny die tamatie in skyfies en rangskik dit bo-op die slaaiblare op ’n groot bord, gevolg deur die groenbone en tuna.
4 Hier, kiep-kiep! Sprinkel die blikkie mieliepitte bo-oor.
5 Te pragtig. Dop die eiers af, sny dit in wiggies en pak dit bo-op die slaai. Strooi ’n bietjie sout en peper oor.
WegSleep sê: As die slaai te droog is na jou smaak, kan jy ’n avokadopeer in blokkies sny en dit byvoeg.
SHAVED GOUDA AND CABBAGE SLAW WITH CUMIN SEED DRESSING: [WOOLWORTHS RECIPES]
Prep Time : 20 minutes
Serves : 4 to 6
INGREDIENTS:
•150 g mild gouda
•1-2 baby cabbages
•6-8 salad onions, thinly shredded
•3 Tbsp (45ml) white wine vinegar
•1 heaped tsp Dijon mustard
•6 Tbsp olive oil
•1 Tbsp cumin seeds, lightly toasted
•sea salt and freshly ground black pepper
HERE'S HOW:
1. For the dressing, combine the white wine vinegar, Dijon mustard, olive oil, cumin seeds, salt and pepper.
2. Thinly slice the cheese using a cheese slicer and the cabbage using a mandolin.
3. Toss the cabbage, onions and cheese with the dressing and serve immediately.
BANANA BRAAI SLAAI: [spar recipe]
Prep Time: 10 minutes
Cook Time: no cooking required
A delicious, tropical fruit salad featuring bananas, pineapple, grapes and crunchy almonds in a yoghurt and chutney dressing. • This salad is full of fibre and natural flavour. Bananas are a good source of energy, packed with calcium for strong bones; potassium for muscle cramps and tryptophan which is converted into the ‘happy hormone’ serotonin.
(Serves: 5 - 6)
INGREDIENTS:
•440 g can SPAR pineapple chunks, well drained
•2 medium bananas, peeled and sliced
•small bunch black or green seedless grapes, rinsed
•100 g SPAR almonds
•5ml peri peri spice
•175 ml SPAR plain low fat yoghurt
•25 ml SPAR pineapple chutney
•salt to taste
HERE'S HOW:
1. Combine the fruit and nuts in a salad bowl.
2. Blend the yoghurt, chutney and salt. Pour this dressing over the fruits.
3. Serve chilled as is, or on a pillowpak of SPAR Freshline salad leaves.
HINTS AND TIPS:
Pour the drained pineapple syrup into 3 plastic lolly moulds and freeze them. These are popular with the children on hot summer days as an alternative to ice cream.
CHICKEN ORZO SALAD:
Preparation time: 20 minutes;
serves: 4-6
YOU'LL NEED:
•150g (1 cup) uncooked orzo [rice noodle]
•1 cup skinned, shredded, boneless rotisserie or boiled chicken breast, or left over chicken
•½ cup English cucumber, diced
•½ cup red capsicum (bell pepper), diced
•½ cup orange capsicum (bell pepper), diced
•⅓ cup (spring) green onions, thinly sliced
•1 tablespoon fresh basil, finely chopped
•½ cup crumbled feta cheese (optional) or any other cheese as suggested below.
LEMON DRESSING:
•Ingredients for Lemon Dressing (you can double or triple as required)
•2 tablespoons fresh lemon juice
•4 tablespoon extra-virgin olive oil
•2 teaspoons honey
•1 teaspoon finely grated lemon or lime rind (Zest)
•½ teaspoon crushed garlic (you can also substitute garlic with thyme or add both)
• kosher salt and freshly ground black pepper
HERE'S HOW:
1.Cook orzo in a large pan of salted water, according to package instructions, omitting oil, until al dente. Drain and rinse with cold water. Place in a large bowl.
2.For the lemon dressing: combine lemon juice, olive oil, honey, lemon or lime rind (zest) and crushed garlic. Shake well to combine. Season with kosher salt and freshly ground pepper. Adjust seasoning, if required.
3.Drizzle lemon dressing over orzo, toss to coat.
4.Add chicken, diced cucumber, chopped red & yellow capsicums (bell peppers), green onions, and basil, toss gently. Season to taste with salt and pepper.
5.Sprinkle with Feta cheese, if using, or any other preferred cheese as suggested below.
PLEASE NOTE:
•I prefer to add salt to the Orzo, at the cooking stage, it gives it a better taste. You can omit salt if you wish. Orzo is a rice shaped pasta.
•Cheese variations: you can substitute Feta for crumbled goat cheese, or Parmigiano Reggiano.
•Salad variations: instead of cucumber you can use zucchini (courgette) or fresh asparagus spears.
•You can also add grapes or cherry tomatoes, olives, fresh baby spinach or use whole-wheat orzo.
•Herb variations: parsley, mint, basil, dill or any other of your choice.
ROAST BUTTERNUT, BROCCOLI AND BARLEY SALAD: [DOMESTIC GODDESS - Posted by Thekla Salmon]
Serves 8
INGREDIENTS:
3 cups of butternut, peeled & cut into smallish pieces
2 tsp olive oil
Pinch of salt
20 rosemary leaves, bruised (optional)
250g pearl barley
300g broccoli, cut into florets, don’t discard the stems, trim and cut into sticks
100g sun-dried tomatoes, rehydrated and sliced
1 small red onion, halved and thinly sliced
1/2 cup toasted omega mix seeds
2 Tbsp small capers
15 black olives, pitted
½ Tbsp of fresh mint leaves, chopped
FOR THE DRESSING:
2 Tbsp balsamic vinegar
2 Tbsp olive brine
3 Tbsp olive oil
1 Tbsp whole grain mustard
1 tsp of sugar
1 garlic of clove, finely chopped
½ tsp of salt
Freshly ground black pepper
WHAT TO DO:
Pre heat the oven on grill. Place the butternut slices on a baking tray and toss with olive oil and rosemary and pinch of salt. Roast for 20 minutes, or until tender and browning.
Boil the barley for about 25 minutes in salted water until tender.
In a separate bowl big enough for the whole salad, whisk the dressing ingredients together. Drain the barley and add it to the dressing. Mix well and allow it to cool.
Boil the broccoli in salted water for a few minutes. You want it still to be firm. Drain and rinse in cold water to preserve the colour.
Add the broccoli, butternut and all the remaining ingredients to the barley and toss together before arranging it on a platter.
BEAN SALAD: [LIFESTYLE RECIPES]
The perfect side dish for a truly South African braai.
YOU'LL NEED:
1 packet green beans, (300g), tailed
1 can baked beans, (410g)
1 can kidney beans, (410g), drained and rinsed
60 ml chives, chopped, or use salad onions
2 tbsp PnP mayonnaise
1 pinch salt and milled pepper
3 tbsp white balsamic vinegar
WHAT TO DO:
Blanch green beans in boiling water until just cooked but still crunchy. Refresh in iced water
Mix baked beans, kidney beans, chives, mayonnaise and balsamic vinegar together.
Season and toss through green beans.
SIDE DISHES FOR THE BRAAI: BABY POTATO AND MIXED HERB SALAD: [By: Pink Polka Dot Food]
Recipe Type: Side dish
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4
A baby potato recipe; baby potato’s are served with fresh herbs and a few other simple ingredients.
INGREDIENTS:
•500g baby potatoes
•1 onion, finely chopped
•45ml mixed fresh herbs (oregano, basil, chives and thyme), shredded
•60ml wholegrain mustard
•15ml olive oil
•30ml lime juice (or lemon juice)
WHAT TO DO:
1.Cook the baby potatoes until cooked in salted water and drain.
2.Add the onions and fresh herbs and mix through.
3.Mix the mustard, olive oil and lime juice together and mix into the potato mix.
CHICKEN CAESAR SALAD: [GETAWAY - JUSTIN BONELLO - Photo by Matthys van Lill.]
(Serves four)
YOU'LL NEED:
•4 chicken breasts
•1 head romaine lettuce, torn apart and washed (if you can’t find one use normal lettuce)
•2 cups white bread, cubed into 1×1 cm blocks
•5 tots olive oil
•3 cloves garlic, crushed or chopped
•1 egg
•2 tots red-wine vinegar
•1 lemon, juiced
•1 tsp Worcester sauce
•1 tsp mustard
•3 anchovy fillets (optional)
•1 tsp capers, drained (optional)
•salt and pepper
•3 tots Parmesan cheese, grated or shaved
WHAT TO DO:
To make the croutons, mix two crushed garlic cloves with two tots of olive oil and mix that with the cubed bread. Spread the bread cubes out on a baking tray and bake at 180°C for 10 minutes or until golden brown.
To make the dressing, boil the egg for one minute, no longer. Remove from the water and let it cool off. This is called ‘coddling’. Now mix the remaining garlic, the vinegar, lemon juice, Worcester sauce, mustard, anchovies and capers. Whisk everything together and then add the egg. Whisk again. Now slowly, and bit by bit while continuously whisking, add the remaining three tots of olive oil. Add salt and pepper to taste.
Braai the four chicken breasts over a high heat until done. Remove from the fire, let them rest a few minutes and slice. (For a more comprehensive description on how to braai chicken breasts, see my book.)
To assemble the salad, add the lettuce leaves, croutons and half of the dressing to a bowl and toss. Top with the chicken pieces and Parmesan cheese. Serve with the remaining dressing on the side.
TIP:
There is some half-raw egg in the sauce so first, don’t mention it to your guests, and second, eat the salad on the day you make it. Alternatively, you can just leave the egg out of the recipe.
THE BEST DAMN POTATO SALAD: [GETAWAY - by Kati Auld]
Although a braai is ostensibly about the meat, it’s the quality of the side-dishes that makes a braai into a feast. Everyone’s got their favourite twist on a potato salad recipe: some folks are passionate about the inclusion of hard-boiled eggs (shudder) while others say that the key is roasting the potatoes, not boiling them. This recipe’s secret weapon is nutty, buttery, roasted garlic, and it’s a life-changing addition.
INGREDIENTS:
1 kg of potatoes
1/3 cup mayonnaise
½ cup sour cream
2 tsp chopped chives
2 heads of garlic
3 tsp olive oil
WHAT TO DO:
1. Peel the papery outer layers of each garlic head, leaving the individual cloves intact, and slice off the top of each head of garlic, and about a quarter-centimetre of each clove.
2. Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves.
3. Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes.
4. While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes.
5. Once your garlic is browned and sticky (like in photo below), let it cool slightly and then carefully remove each clove, add to a bowl, and mash them with a fork.
6. Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well.
7. Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste.
8. Serve in a pretty bowl, with some chives for garnish if you’re fancy.
CURRIED COUSCOUS SALAD: [INA GARTEN]
Total Time:20 min
Prep:20 min
Yield:6 servings
INGREDIENTS:
•1 1/2 cups couscous
•1 tablespoon unsalted butter
•1 1/2 cups boiling water
•1/4 cup plain yogurt
•1/4 cup good olive oil
•1 teaspoon white wine vinegar
•1 teaspoon curry powder
•1/4 teaspoon ground turmeric
•1 1/2 teaspoons kosher salt
•1 teaspoon freshly ground black pepper
•1/2 cup small-diced carrots
•1/2 cup minced fresh flat-leaf parsley
•1/2 cup dried currants or raisins
•1/4 cup blanched, sliced almonds
•2 scallions, thinly sliced (white and green parts)
•1/4 cup small-diced red onion
WHAT TO DO:
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
PRAWN AVO AND CLEMEN GOLD SALAD WITH SPICY VINAIGRETTE: [WOOLWORTHS RECIPES - By:Colleen Grove]
Prep Time : 20 minutes
Cook's Tips :
This can also be prepared as a beautiful salad. In that case finely slice the salad ingredients, leaving the prawns whole, cube the avocado pear to include, leave the ClemenGold in segments and serve on a bed of baby spinach leaves and wild rocket.
Serves : 4
Serving Suggestion : Serve with extra black pepper.
INGREDIENTS:
•500 g prawns, cleaned, cooked and chopped
•1 baby fennel bulb, finely chopped
•1 red onion, thinly sliced
•1 yellow pepper, chopped
•1 cucumber, finely diced
•2 segmented and roughly chopped ClemenGolds
•2 avocado
•50 ml ClemenGold juice
•80 ml extra virgin olive oil
•5 ml honey, to serve
•1 red chilli, finely chopped
•3 coriander, finely chopped
•Mint, finely chopped
•2.5 ml cumin
•sea salt and freshly ground black pepper
WHAT TO DO:
1. Whisk all vinaigrette ingredients together in a small bowl or jug and set aside. Catch the ClemenGold juice for the vinaigrette.
2. Using a sharp knife remove a thin slice from the rounded bottom of each avocado half to stabilize and then place one half on each plate.
3. Mix all the finely chopped salad ingredients together then divide and pile into the avocado halves on each plate. Reserve 4 whole prawns for garnishing.
4. Garnish with a whole prawn then drizzle the vinaigrette over and serve immediately.
CHICKEN WITH BEAN SALAD: [By YOU - HOPE MALAU]
Serves 4
Preparation time: 10 min
Standing time: 15 min
Cooking time: 15 min
INGREDIENTS:
5 ml (1 t) ground cinnamon
10 ml (2 t) paprika
30 ml (2 T) brown sugar
80 ml (⅓ c) oil
4 chicken pieces
salt and freshly ground black pepper
15 ml (1 T) balsamic vinegar
5 ml (1 t) Dijon mustard
200 g green beans
2 cans (400 g each) three bean mix
handful of fresh parsley, chopped
WHAT TO DO:
Preheat the oven to 180 °C. Mix the cinnamon, paprika, sugar and 30 ml (2 T) of the oil. Toss the chicken in the mixture and season with salt and pepper.
Mix the vinegar, mustard and remaining oil in a bowl. Blanch the green beans in a pot of boiling water for 5 minutes then add to the balsamic mixture with the canned beans and parsley.
Brown the chicken in a hot pan, transfer to a baking sheet and roast in the oven for 10 minutes or until cooked. Serve the chicken with bean salad.
THREE BEAN SALAD: [ANINA’S RECIPES]
INGREDIENTS FOR THREE BEAN SALAD:
•1 tin baked beans
•1 tin butterbeans
•1 tin French cut green beans
•1 Green pepper, cored and cut finely
•1 red onion, peeled and cut finely
•125ml brown vinegar
•125ml fruit chutney
•125ml soft brown sugar
•Drizzle of olive oil
•Salt and black pepper to taste
METHOD FOR THREE BEAN SALAD:
•Add all the ingredients together in a mixing or salad bowl, except the olive oil and seasoning.
•Once all the beans and marinades are mixed through, drizzle with olive oil and season with salt and pepper.•
•Refrigerate for a few hours before serving.
Yeah guys, it really is that easy! Chuck everything in one bowl and you are ready to enjoy a great holiday with your family and friends. Relax, open a bottle of bubbly and enjoy total bliss…
MOROCCAN STYLE PASTA SALAD: [By Christine Benlafquih]
This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco – cured meat, olives, Edam cheese, and veggies – and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets.
Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours, 30 minutes
Yield: Serves 8 as a side.
INGREDIENTS:
----- For the Pasta Salad -----
•500 g (1 lb.) tri-colored rotini (spiral) pasta
•1 cup salami or saucisson, cut into very thin sticks
•1 cup Edam cheese (or other variety), cut into tiny cubes or grated
•1 colored bell pepper, finely chopped or cut into thin sticks
•1/2 cup sliced green olives
•1/2 cup corn
----- For the Vinaigrette -----
•2/3 cup vinegar
•2/3 cup olive oil
•1 small onion, finely chopped
•3 cloves of garlic, partially crushed but not pressed
•2 teaspoons dried za'atar or oregano
•1 1/2 teaspoons sugar
•1 teaspoon salt
•1/4 teaspoon cayenne pepper (optional)
WHAT TO DO:
Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients – up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
Stir the salad before serving.
POTATO AND BEETROOT SALAD WITH MOZZARELLA: [Written by Jacqueline Meldrum]
This tasty and satisfying salad is perfect for the 5:2 diet. Only 300 calories per serving and you even get a drizzle of salad dressing.
INGREDIENTS:
•500g potatoes, halved and cooked until tender
•20 baby plum tomatoes
•1 ball light mozzarella, torn roughly
•20 baby beets in vinegar
•½ courgette, grated
•3 tbsp olive oil
•2 tbsp balsamic vinegar
•1 handful fresh dill, chopped
•a good grinding of black pepper
WHAT TO DO:
1. Before assembling your salad, pat the beetroot dry on kitchen paper, or your salad with turn pink. Divide the potatoes, mozzarella, tomatoes, courgette and beetroot between 4 plates, then make your dressing. 2. To make your dressing, simply whizz up the oil, vinegar and herbs together and season with black pepper. You can also do this with a fork or whisk, but I have a mini food processor that is perfect for these small jobs.3. Dress the salad and serve. You may season with salt if you think it needs it.4. Enjoy!
Details
Total time: 20 mins
Yield: Serves 4
SWEETCORN, BACON AND PARSLEY SALAD: [nigel slater - photograph: Jonathan Lovekin]
Raw sweetcorn, which I have used here, is less sugary than cooked and has a more satisfying crunch.
Serves 2
INGREDIENTS:
olive oil 3 tbsp
smoked streaky bacon 4 rashers
salted, roasted almonds 50g
sweetcorn a large head
parsley a handful
WHAT TO DO:
Warm the oil in a shallow pan, slice the bacon into long thin strips and fry in the oil till almost crisp. Add the almonds and cook for a minute or two.
Slice the kernels from the corn cob and stir them into the bacon. Mix briefly so the raw corn is coated with the bacon fat then toss with torn parsley leaves and serve immediately.
BROOD EN TAMATIESLAAI: [WEGRY SE BOSKOS]
Brood voed ’n nasie!
Dié tamatieslaai van Rita van Dyk is veel meer as ’n slaai; dis ’n maaltyd op sy eie. Geuriger kry jy nie sommer nie.
Jy het nodig vir 4 tot 6 mense:
• 3 ciabatta-broodrolletjies
• 30 ryp kersietamaties, gehalveer en teen kamertemperatuur voorgesit
• 2 eetlepels kappertjiesaad (capers)
• 1 rooi-ui, geskil en in skywe gesny
• 280 g-bottel geroosterde soetrissies in olyfolie, gedreineer
• 1 eetlepel rooiwynasyn
• 2 eetlepels olyfolie
• ’n paar blare vars basiliekruid, in stukkies geskeur (as jy nie vars basilie het, nie, gebruik ’n lepel of twee basiliepesto)
• sout en gemaalde swartpeper na smaak
MAAK DAN SO:
Hoe taaier hoe lekkerder. As jy van die ciabatta-rolletjies koop wat halfpad gebak is, moenie dit verder bak nie; gebruik dit net soos jy dit gekoop het. Dit is lekker as die brood effens “taai” is. Sny die rolletjies in hapgrootte blokkies en sit dit in ’n groot slaaibak.
Lekker souserig. Meng die res van die bestanddele saam en voeg dit by die brood. Gebruik jou hande om die slaai behoorlik te meng sodat die brood met die heerlike olyfoliesous bedek is.
VINNIGE BOTTERSKORSIESLAAI: [WEGRY SE BOSKOS]
Slaai ná weke op pad.
Hierdie is ’n lekker toerkos, sê Pierre. Jy kan drie weke toer, die botterskorsie uit die bakkie haal en die aand slaai eet wat nie na pakkie smaak nie.
Jy het nodig vir 4-6 mense:
•1 botterskorsie
125ml lemoensap
•25 g perskejellie
•suurlemoensap na smaak
MAAK DAN SO:
Tjop-tjop.
Skil die botterskorsie en rasper dit fyn.
Gooi die jellie en lemoensap by, geur dit met die suurlemoensap en sit voor.
BRAAIED BEEF SALAD WITH MINT: [Author: Bodys Cooks]
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 4-6
INGREDIENTS:
•500g Beef tenderloin
•4 cups lettuce
•1 cup torn mint leaves
•¼ cup minced red onions
•1 cucumber
•2 limes
•1 tbsp soy sauce
•⅛ tsp cayenne
•1 tbsp water
WHAT TO DO:
1.Braai beef tenderloin to medium rare.
2.Toss lettuce with torn mint leaves, the minced red onions and the diced cucumber.
3.Whisk together the juice of the limes, the soy sauce, cayenne and the water.
4.Slice beef thinly; add juices to the dressing.
5.Serve beef over salad; drizzle with dessing.
BRAAIED SHRIMP SALAD WITH CHILLI AND BASIL: [Author: Bodys Cooks]
BAIE LEKKER HET NOU DIE AAND VIR MY HIERVAN GEMAAK!
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 4
INGREDIENTS:
•200g Shrimps
•4 cups salad greens
•1 cup Thai basil leaves
•¼ cup minced red onions
•1 cucumber
•2 limes
•1 tbsp fish sauce
•¼ tsp red-pepper flakes
•½ tsp sugar
•1 tbsp water
HERE'S HOW:
1.Grill raw shrimp until firm.
2.Toss salad greens with torn Thai basil leaves, the minced red onion and the diced cucumber.
3.Whisk together the juice of the limes, fish sauce, red-pepper flakes, sugar and water.
4.Toss with greens and vegetables.
5.Lay shrimp on top and serve.
WILD RICE CASHEW SALAD: [PATRICIA CORNWELL]
12 Servings
INGREDIENTS:
1 cup wild rice, (2 4-ounce packages)
4 1/2 cups chicken broth, or 4 bouillon cubes dissolved in 4 1/2 cups water
1 cup coarsely chopped cashews
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 green onions, sliced
Dressing:
3 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon Oriental sesame oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
WHAT TO DO:
1.Place the wild rice in a fine strainer and rinse under cold water, drain well, and transfer to a rice cooker.
2.Add the chicken broth and start the rice cooker.
3.Alternately, if a rice cooker isn't available, bring the chicken broth to a boil in a saucepan and stir in the rice; when the mixture boils again, cover the pan, turn the heat to low, and let cook 40-45 minutes or until most of the liquid has been absorbed and the rice is tender.
4.Whichever method is used, transfer the cooked rice to a colander and drain off any excess liquid, then place in a large bowl.
5.Meanwhile, spread the cashews on a microwave-safe plate; microwave in 1 minute increments, stirring after each, until the nuts smell good and are lightly toasted (They won't turn as brown as when toasting in the oven); set aside to cool.
6.When the rice is room temperature, stir in the fresh vegetables and toss with the dressing.
7.If making ahead, cover and refrigerate two hours or up to 3 days; if serving within four hours, stir in the cashews before refrigerating; otherwise, stir in the cashews just before serving.
8.Dressing:
Place all ingredients in the blender or MagicBullet; blend until well mixed. If no blender is available, whisk the ingredients together.
FAUX POTATO SALAD: [KUL AARTAPPELSLAAI]
INGREDIENTS:
1 head medium cauliflower, broken into florets
1 carrot, sliced
2 hard cooked eggs, chopped
4 green onions, chopped
1 celery rib, sliced
1/4 pitted green olived, halved
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
WHAT TO DO:
Bring 1 quart of water to a boil. Add cauliflower and cook for 5 minutes. Drain. Pat dry with paper towels.
Add carrot, eggs, green onions, celery, olives and pickle.
In a small bowl, combine mayonnaise, mustard, salt and pepper.
7 COLOUR RICE SALAD: [SIBA'S TABLE]
INGREDIENTS:
•1 tbsp olive oil
•1 onion, diced
•2 cloves garlic, chopped
•250g smoked bacon, diced
•1 red pepper, diced
•1 green pepper, diced
•1 yellow pepper, diced
•1 tbsp, heaped, mild curry powder
•400g cooked basmati rice
•2 tbsp fresh thyme, chopped
•Salt and freshly ground black pepper
WHAT TO DO:
How to make 7-Colour Rice"
Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until slightly soft.
Add the bacon and cook until slightly crispy.
Add the peppers and cook for another 2 minutes or until just starting to soften.
Add the curry powder and cook for a further 30 seconds or so.
Add the rice and thyme and stir until combined.
Season to taste and keep warm, cover with foil or a lid until serving time.
BEET AND CARROT SALAD:
serves 2
I had a downright aversion to beets until I tried Jenny Cornbleet's shaved beet salad. Now, I really like them. Not love, but like. And that's quite a change. By the way, if you experience beeturia, don't worry, it's harmless ... although it can indicate iron deficiency.
This salad is also really convenient. I sliced and marinated the veggies the night before and let them sit in the fridge until lunch the next day and just tossed them in with the spinach.
INGREDIENTS:
2 beets, sliced
3 carrots, sliced
1 medium onion, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons agave
1 clove garlic, pressed
5 ounces spinach
1/4 cup walnuts
salt and pepper
WHAT TO DO:
Slice the beets, carrots, and onions thinly into a lidded container, I use a zip lock box. Whisk together the olive oil, lemon juice, agave, and garlic and pour over the veggies. Put the lid on and shake to distribute the dressing well. Put in the fridge for a few hours or up to two days. Toss with a generous helping of spinach, some chopped or whole walnuts, salt and pepper, and a bit of the marinade.
BLOMKOOL EN BEET KELK: [DIE NATHANIëL TAFEL]
JY BENODIG:
250g gaar blomkool
250g gaar beet
2 eetlepels roomkaas
1 eetlepel pietersielie, fyngekap
¼ teelepel komyn
1 eetlepel mascarpone
2 eetlepels vars room
¼ teelepel kerriepoeier
1 eetlepel suurlemoensap
1 eetlepel grasuie, fyngekap
seesout
1 eetlepel sesamsaad, liggies gerooster
ekstra grasuie vir garnering
MAAK DAN SO:
Plaas beet, roomkaas, pietersielie en komyn in voedselverwerker. Meng tot puree en plaas in yskas tot benodig. Plaas blomkool, mascarpone, room, kerriepoeier, suurlemoensap en grasuie in voedselverwerker. Meng tot puree. Geur liggies met sout. Verdeel tussen 8 kleinerige glasies. Skep blomkoolpuree bo-op beet mengsel. Garneer met sesamsaad en grasuie. Bedien met dun repies roosterbrood.
HOENDER EN AARTAPPELSLAAI: [RESEPTE.COM]
BENODIG:
500g jong aartappeltjies, in dik skywe gesny
1 eetlepel balsamiese asyn
3 eetlepels olyfolie
100g babaspinasieblare
400g of vier gaar hoenderborsies in skywe gesny
100g gehalveerde kersietamaties
MAAK DAN SO:
Kook die aartappelskywe in water tot sag, so 5 minute.
Giet water goed af en verbruin in 2 eetlepels olyfolie vir so 7 tot 8 minute in ‘n braaipan tot lekker goudbruin.
As al die skywe nie inpas nie, doen in twee sarsies.
Voeg die asyn, die oorblywende olie en spinasieblaartjies by tot hulle verwelk.
Dis sommer gou-gou.
Voeg dan hoender en tamatie by, roer deur, snipper ‘n paar grasuie daaroor en skep op!
BALSAMIC MAPLE DRESSING WITH PEAR AND PECAN SALAD: JAMIE COOKS IT UP -[Recipe from my sweet friend and neighbor Shanna Olsen]
Time: 15 minutes
Yield: 6 servings
NOTE:
The salad is best if the dressing and the chopped pear are added just before serving. The dressing can also be made several days in advance and will keep for up to 1 week in the fridge.
DRESSING:
1/4 C real maple syrup
2 Tb balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 C canola oil
SALAD:
half (10 ounce) package Spring Mix Lettuce
1/2 C toasted pecans
1 ripe pear, chopped
1/2 C craisins
1/2 C feta cheese
WHAT TO DO:
1. For the dressing you need real maple syrup. Now, regular maple syrup just doesn't cut it. Believe, me won't you? I took this recipe on a test drive with Mrs. Butterworth and she didn't pass. Real maple syrup, please. Place 1/4 cup into your blender, or small mixing bowl if you have an immersion blender.
2. Add 2 tablespoons of balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Blend it well to combine.
4. Add 1/4 cup oil and blend it in.
For the salad you will need about half of a (10 ounce) package of Spring Mix Lettuce. Sprinkle it with 1/2 cup toasted pecans, 1 ripe pear, that has been chopped, 1/2 cup craisins and 1/2 cup feta cheese. Toss the salad together and top with dressing. Serve immediately.
FLAVORFUL POTATO SALAD: [JAMES COOKS IT UP]
Yield: 15 servings
Time: 1 hour prep + 2 hours refrigerate
INGREDIENTS:
12 large potatoes
9 eggs
1 onion, chopped
1 C Best Foods Mayonnaise
1 C Miracle Whip Salad Dressing (I used light)
2 T Dijon mustard
1 C sweet pickle relish
1 T lemon juice
salt and pepper to taste
HERE'S HOW:
1. Peel and cut your potatoes into 1 1/2 inch cubes. This is approximate, of course. Don't go getting out your ruler to make everything a standard size. You do want the potato cubes to be about the same size, so they will cook evenly...but don't kill your self over perfection here. That is a good life rule to follow, now isn't it?
2. Throw your potatoes into a large pot, cover with hot water and boil them up nice and fine. They will take about 15-20 minutes. Strain the water off and set them aside to cool.
3. Boil your eggs in a medium sized sauce pan. Pour cold water over the top of the eggs when they are done, then peel and cut into small pieces.
4. When the potatoes and eggs are cooled add all ingredients to a large bowl. Stir everything around until it is well mixed. Add a bit more salt and pepper if needed. Refrigerate for 2 hours before serving.
BEST POTATO SALAD EVER:
Found somewhere on the interwebs.
INGREDIENTS:
•6 hard boiled eggs
•10 potatoes (boiled)
•1 C. mayo
•1/2 C. ranch dressing
•1/3 C. dill pickle relish (i just slice up pickles and add a bit of juice)
•2 T. mustard
•1 1/2 t. salt
•1/2 t. pepper
•1/8 t. paprika
•1/8 t. celery seed
•500g. chopped cooked bacon (crunchy)
•1 onion chopped (browned in the bacon grease)
HERE'S HOW:
1.Chop the eggs and potatoes to the sizes you like and put them in a large bowl with the cooked onion and mix.
2.In another bowl mix together mayo, ranch, relish (pickles), mustard, salt, pepper, paprika, and celery seed.
3.Pour the the mayo/ranch/spices mix in with the eggs and potatoes and mix to combine.
4.Right before you serve it mix in the bacon. This will ensure the bacon is still crispy.
CALAMARI SALAD: [easy cooking by Nina Timm ]
I found some calamari steaks at the fish monger the other day and had it in the fridge for a couple of days while trying to find a good recipe for it. There was no time for slow cooked food, so one lunchtime my daughter and I got back from school and we decided today is the day for a calamari salad….
WHAT TO DO:
I simply scored the calamari with a crisscross pattern and marinated it for about 10 minutes in Olive oil, lemon juice and soy sauce.
In the meantime we made a salad with a young Asian mix leaves, halved cocktail tomatoes, cucumber and some Strawberries. The strawberries were Chloe’s idea and what a stunning combination it turned out to be…. When the salad was ready, I heated a pan and quickly fried the calamari – about 30 seconds on each side. Serve with a simple dressing of your choice. To keep the Asian flavors I used a glug of olive oil, some soy sauce, lemon juice and zest and a pinch of sugar. I thought about adding a few drops of peanut oil, but in hindsight I think it would have over-powered the subtle sweetness of the strawberries. The salad was a delight and cooking with my child was such a pleasure She has a wonderful palate already and she is only 7. I cannot wait to try more of her creations….
INDONESIAN CUCUMBER SALAD: [Recipe and photos by For the Love of Cooking]
Serves: 4
Prep Time: 5 min.
INGREDIENTS:
1 cucumber, peeled & sliced
1 tbsp red onion, diced
1 tbsp fresh cilantro, chopped
3 tbsp seasoned rice vinegar
1/2 tsp sugar
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
HERE'S HOW:
Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.
Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.
MOM'S POTATO SALAD WITH A TWIST: [by Pam]
My mom is a great cook and one of her best dishes is potato salad. It’s a huge hit with everyone that eats it. I have never made it before and decided to give it a try – I added just a few things to make it my own. My stepfather-in-law Bud uses big chunks of black olives in his version and I really liked the flavor and color they added. It was a very tasty potato salad that went well with the barbecue ribs I made. If you want to kick it up a bit try a little wasabi mixed in… my sister Dana loves it that way. Don’t worry Mom, yours is still my favorite.
INGREDIENTS:
•5 large potatoes, skinned, boiled until fork tender & diced into bite size chunks
•5 hard boiled eggs, diced
•1/4 sweet yellow onion, diced finely
•1/2 cup of sliced black olives, drained
•1 tbsp fresh parsley, chopped
•1/4 cup dill pickle juice
•2 tsp of red wine vinegar
•1/2 – 3/4 cup of regular (tastes better) or low fat mayonnaise
•1 tsp celery salt
•1 tsp dried mustard
•Salt and pepper to taste
•Paprika (sprinkled on top for garnish)
HERE'S HOW:
Just like my mom, I boil my large potatoes with the skin on. Once they are fork tender I let them cool and simply peel off the skin. I then dice into bite size chunks. Combine the remaining ingredients (except paprika) in a large bowl & mix thoroughly. Taste and re-season if needed. Put into a serving bowl & sprinkle with paprika. Enjoy!
ORANGE AND AVOCADO SALAD: [VIRGIE AND HATS]
This is scaled for a big crowd on a huge platter. You can bring it all the way back to 1 avocado and 1 orange.
INGREDIENTS:
10 ripe avocados
10 juicy navel oranges
1/4 of a red onion, finely chopped
extra-virgin olive oil for drizzling
fleur de sel or Maldon sea salt for sprinkling
HERE'S HOW:
1. Peel the avocados and cut into 6 to 8 lengthwise slices. Use a sharp knife to take the skin and pith off of the oranges. First, slice off each end, then set up on one of the flat ends and cut with the knife just under the pith, rotating the orange and removing skin and pitch in sections. Flip to the other flat end and remove remaining pith with your knife. Slice in half lengthwise and remove the center of the orange. Cut each orange into 8 or so slices. Place slices in a bowl as you go. Collect up all the juices from the cutting process and reserve.
2. Arrange orange and avocado slices in alternate on a large platter, in concentric circles or however you like. Drizzle all the juice from the orange over the platter, making sure avocados are covered. Sprinkle onion over, and drizzle olive oil over. Sprinkle with just a little Maldon salt or fleur de sel. Taste. Adjust seasoning. Serve.
MAKLIKE AARTAPPELSLAAI: [Deur Huisgenoot Digitaal]
Christina Olivier van Tzaneen het hierdie aartappelslaai-resep met ons gedeel.
Genoeg vir: 4-6 mense
Bereiding: 15 minute
Gaarmaaktyd: 30 minute
SLAAI:
6 aartappels
3 hardgekookte eiers
1 ui
1 groen soetrissie, ontkern
5 ml (1 t) vars gemaalde
swartpeper
SOUS:
60 ml (¼ k) olyfolie
15 ml (1 e) wit druiwe-asyn
5 ml (1 t) dille of tiemie
SO MAAK JY:
1.SLAAI:
Kook die aartappels in soutwater gaar en trek die skille af.
Sny al die bestanddele in kleiner stukke en geur goed met sout en peper. Plaas in ’n slaaibak en hou eenkant.
2. SOUS:
Meng die olyfolie en asyn saam en giet oor die aartappels terwyl dit nog warm is.
Meng liggies met ’n vurk en strooi die kruie oor die slaai.
Plaas in yskas om af te koel.
MEDITERRANEAN QUINOA SALAD: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
A Mediterranean inspired quinoa salad with juicy tomatoes and cucumbers along with tangy red onions and salty kalamata olives and feta.
INGREDIENTS:
•1 cup quinoa, rinsed [gebruik koeskoes as jy nie quinoa kan kry nie]
•1 1/2 cups water
•1 cup tomato, sliced
•1 cup cucumber, sliced
•1/4 cup red onion, diced
•1/4 cup kalamata olives
•1/4 cup feta, crumbled
•1 (15 ounce) can chickpeas, drained and rinsed
•3 tablespoons lemon juice (~1 lemon) or red wine vinegar
•3 tablespoons extra virgin olive oil
•1/2 teaspoon oregano
•1 clove garlic, grated
•salt and pepper to taste
WHAT TO DO:
1.Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
2.Meanwhile, prepare the remaining ingredients.
3.Mix the quinoa, tomatoes, cucumber, red onion, olives, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper.
NOTES:
I like my quinoa to be al-dente and not mushy so I use a little less than the commonly called for 2 cups for 1 cup of quinoa; I use 1 1/2 cups of water when I rinse the quinoa and 1 3/4 cups when the quinoa is pre-rinsed.
TIP:
Cook the quinoa a day ahead to save time.
OLD FASHIONED HAM SALAD: [JAM HANDS]
Besides making ham and pineapple sandwiches, Ham Salad is my favorite way to use up leftover ham. For a delicious treat, serve this Ham Salad with butter crackers and slices of Swiss cheese. It is crazy delicious. Enjoy!
Makes many servings
•2 cups ham, fat trimmed off and diced
•1/2 cup miracle whip
•1/4 cup mayo
•2 tsp. dried onion flakes
•1 tsp. stone ground mustard
•1 Tbsp. sweet pickle relish (You could use Dill pickle relish instead if you prefer)
•Garnish: Butter crackers and sliced Swiss cheese, cut into squares
HERE'S HOW:
1. Dice the ham into small 1/2" cubes. Add all of the remaining ingredients except for the relish to a food processor and pulse until chunky. (You want it to be smooth enough to spread on crackers, but not so smooth that it becomes a paste. Check every few pulses and watch closely to get the desired consistency).
2. Transfer the spread to a mixing bowl and stir in relish. Serve with crackers and Swiss cheese.
KOUE HEEL MIELIESLAAI: [Ideaal Vir Braai]
BENODIG:
Jong vars heel Geelmielies (1 of 2 per Persoon)
1 Bottel Franse Slaaisous
MAAK DAN SO:
Kook Mielies vir 15 min [Afhangende van grootte]
Sny Mieliestronke in 4 - 5 cm stukke
Sit in marineerbak saam met Slaaisous en draai af en toe om.
Geniet saam met braaivleis.
POSH COLESLAW: [SPAR RECIPES]
Prep Time: 10 minutes
Ditch the classic mayonnaise dressing, and make a few changes along with a piquant but sweet dressing to bring out the best of the combined flavours and textures of the salad.
INGREDIENTS: [5 - 6]
•1 each baby red cabbage and green cabbage, shredded
•1 disc SPAR feta cheese, crumbled or cubed
•Handful fresh mint leaves, finely chopped
•125ml SPAR pumpkin seeds
DRESSING:
•Thumb-finger length, fresh root ginger, peeled and finely grated
•15ml SPAR honey
•Generous grinding black pepper
•2 ml wholegrain mustard
•100ml SPAR extra virgin olive oil
•Generous pinch salt
WHAT TO DO:
1.Toss the salad ingredients together.
2.To serve, drizzle on the dressing, and toss to lightly coat the ingredients.
HINTS AND TIPS:
A pack of ready-to-use carrot and cabbage coleslaw mix, can be substituted for the red and green cabbage mix.
An easy way to grate fresh ginger is to trim off the knobbly bits so the root is “square-edged”, then slice off the peel from each side. This stick is then easier to work with for grating.
PRAWN, COCONUT AND MANGO SALAD: [SPAR RECIPES]
A moist summer salad with all the flavours of an island holiday! Perfect for entertaining. HIERDIE IS ABSOLUUT HEERLIK!
INGREDIENTS: [Serves: 6]
1 bag SPAR pink prawn tails thawed (750 g)
375 ml SPAR long grain parboiled rice
5 ml salt
½ can SPAR lite coconut milk
¼ bottle SPAR mango chutney
1 bunch fresh mint, rinsed and shredded
2 ripe mangoes, cubed
½ bunch fresh dhania (coriander), rinsed and coarsely chopped
1 medium red onion, finely diced
salt and freshly ground black pepper to taste
SPAR olive oil
Salt and freshly ground black pepper
HERE'S HOW:
1.Boil the rice in salted water for +-20 minutes, or until the grains are swollen and tender, and all the water is absorbed.
2.Stir in the coconut milk, chutney and mint. Set aside to cool.
3.Flash-fry the prawns in two batches, in a little heated olive oil, for 3 minutes, until they turn whitish-pink and opaque. Set them aside to cool to room temperature.
4.Add the prawns to the rice, along with the cubed mango, dhania and onion. Check seasoning and chill before serving.
HINTS AND TIPS:
To cube the mango easily, slice off both rounded sides, from the stalk end.
On each of the two slices, cut in two directions, down to the skin, through the flesh.
Hold a slice on both ends, and pull downwards to semi- invert the skin, so the cubes become exposed and easy to manoeuvre off the skin with the flat side of the knife, directly into the bowl.
When mangoes are out of season, used canned mangoes but drain off the syrup really well.
If you enjoy a hotter dish, include 2 finely slivered chillis when flash-frying the prawns.
MARBLE POTATO SALAD: [YELLOWFANTASIES]
I once ate a very creamy, sweet and sour potato salad at an aunt’s house and I’ve never forgotten its taste; especially when paired with fried chicken. I don’t usually like the taste of red onion because I find it too strong, but I noticed that it tasted good in the salad. I wanted to “copy” it but using smaller potatoes and using less red onion. I remembered ordering the potato salad from Kenny Rogers and liked it as well.
Anyway, here are the ingredients I used for the salad:
marble potatoes
bacon
mayonnaise
mustard
pickles
pickle juice
pineapple slices
1 tbsp of pineapple juice
1 tbsp of sugar
red onion, chopped finely
WHAT TO DO:
1. Clean the potatoes. Boil them until they’re cooked.
You can cut them in half or boil them whole. You can peel them or leave leave the skin on. As much as I wanted to boil them whole, I wasn’t able to buy a lot. The marble potatoes I bought weigh less than half a kilo so I cut them into three parts instead. I didn’t peel them because I love the texture of the salad when it’s not peeled.
2. Rinse the cooked potatoes in tap water.
3. Make sure that there’s no excess water.
4. Transfer the potatoes in a bowl.
5. Fry some bacon strips. Then, chop them to turn them into bits. Resist the desire to put bacon in your mouth.
6. Add mayonnaise, a little bit of mustard, red onion, bacon bits, pickles, a little bit of pickle juice, pineapple slices, a tablespoon of pineapple juice and a tbsp of sugar.
You can use sour cream instead of mayo or mayo and a little bit of sour cream — it’s completely up to you.
7. Mix well. Adjust the flavors according to your taste.
8. Transfer to another container. Put it in the ref or directly in your mouth.
It’s sweet, it’s sour, it’s saucy and incredibly delicious!
CHEF'S SALAD: [AFAMIILYFEAST]
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
4-6 servings
INGREDIENTS:
•1 head romaine lettuce, chopped
•I small or half of large head of iceberg lettuce, chopped
•1/3 medium cucumber, peeled and sliced ultra thin
•A few very thin slices of red onion
•1 small stalk of celery, cut into thin slices
•Few very thin slices of green bell pepper
•Few very thin slices of yellow or orange bell pepper
•¼ pound Virginia ham, sliced ¼ inch thick and cut into strips
•¼ pound deli chicken or turkey, sliced ¼ inch thick and cut into strips
•¼ pound Swiss cheese, sliced ¼ inch thick and cut into strips
•1 large ripe tomato, cut into eight wedges
•Three hard boiled eggs, cut in half
•1 avocado peeled, cored and cut into eight wedges
•8 pitted black olives
•½ pound bacon cooked crisp
•Our Honey Dijon Ranch Dressing (see recipe here), or your favorite salad dressing
•Slices of good crusty bread, for serving
WHAT TO DO:
1.In a large bowl, toss both lettuce types and place on your serving platter, piling it to the center like a mountain.
2.In any combination you want, add each of the salad ingredients. We put ours together in the order of the ingredients and topped with our honey Dijon ranch dressing - but it is totally up to you!
3.Having all the meat piled towards the center is how Jack remembers this dish being served in more formal food service settings, but you can serve this however you would like.
4.Serve with good crusty bread.
GRILLED CALAMARI SALAD: [robertsons]
7 min cooking time
Serves 4 - 6
TRICK:
The trick is to combine the calamari and the spices only cooking them once the salad is prepared. This way the spices get a chance to marinate the calamari infusing it with flavour.
When preparing a salad only dress it as you are about to serve it. By dressing the salad in advance the oil in the salad dressing will permeate the salad leaves and cause them to become dark and limp.
INGREDIENTS:
•10 ml Robertsons Garlic Salt
•15 ml Robertsons Mixed Herbs
•15 ml Calamari Rings
•200 g Olive Oil
•1 Rocket Leaves
•100 g Strawberries
•1 Fresh Mango
•1 Lemon
WHAT TO DO:
1.Place Robertsons Garlic Salt and Mixed herbs into a bowl.
2.Add calamari and mix well. Allow to stand whilst making the salad.
3.Rinse rocket, dry and place in serving dish.
4.Rinse and cut strawberries in half.
5.Thinly slice the mango. Add strawberries and mango to the rocket.
6.On high heat, heat oil in a griddle pan and add calamari.
7.Fry for 1 minute or until it is not translucent.
8.Add calamari to the salad, squeeze over fresh lemon juice to taste.
PRAWN CRAB AND AVO SALAD: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 10 minutes
A fresh, seafood salad, drenched in a home-made thousand island sauce. Perfect for a light, summer meal or a starter.
INGREDIENTS: [Serves 4]
•1 box (500 g) SPAR Whole Prawns
•1 Freshline butter lettuce
•4 SPAR Crab Sticks
•2 large avocados, sliced
•Dash SPAR Lemon Juice
DRESSING:
•½ cup (125 ml) SPAR Mayonnaise
•1 tablespoon (15 ml) SPAR Tomato Sauce
•½ red pepper, finely chopped
•½ onion, chopped very finely
•8 SPAR Pimento Stuffed Olives, finely chopped
•1 teaspoon (5 ml) SPAR Lemon Juice
HERE'S HOW:
1.Defrost prawns in cold water. Place into boiling salted water for 5 - 7 minutes until they have turned pink and are white inside. Once cooked, shell the prawns leaving the tail intact.
2.Divide the lettuce between 4 serving bowls. Divide the prawns, crab, and avocados between the bowls. Splash with a little lemon juice.
3.To make the dressing: combine all the ingredients. Serve the dressing separate in small bowls.
PRAWN CRAB AND AVO SALAD: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 10 minutes
A fresh, seafood salad, drenched in a home-made thousand island sauce. Perfect for a light, summer meal or a starter.
INGREDIENTS: [Serves 4]
•1 box (500 g) SPAR Whole Prawns
•1 Freshline butter lettuce
•4 SPAR Crab Sticks
•2 large avocados, sliced
•Dash SPAR Lemon Juice
DRESSING:
•½ cup (125 ml) SPAR Mayonnaise
•1 tablespoon (15 ml) SPAR Tomato Sauce
•½ red pepper, finely chopped
•½ onion, chopped very finely
•8 SPAR Pimento Stuffed Olives, finely chopped
•1 teaspoon (5 ml) SPAR Lemon Juice
HERE'S HOW:
1.Defrost prawns in cold water. Place into boiling salted water for 5 - 7 minutes until they have turned pink and are white inside. Once cooked, shell the prawns leaving the tail intact.
2.Divide the lettuce between 4 serving bowls. Divide the prawns, crab, and avocados between the bowls. Splash with a little lemon juice.
3.To make the dressing: combine all the ingredients. Serve the dressing separate in small bowls.
CHINESE CABBAGE SALAD:
2 Cups Finely shredded white Cabbage (only use the outer leaves, not the hard white part)
4 Finely chopped Spring Onions (White and green parts)
1 Cup Hot Cooked Chinese Noodles ***
60ml Toasted Flaked Almonds
30ml Toasted Sesame Seeds (I used the black ones)
45ml Grape Seed Oil (or canola oil)
10ml Sesame Oil
Salt
HERE'S HOW:
Mix all the ingredients in a large bowl and toss to combine - check the seasoning.
I cut the noodles slightly to make mixing and eating easier.
*** Make sure the noodles are hot when you add them to the salad, so it softens the cabbage slightly.
This salad is best served chilled.
SHRIMP COBB SALAD WITH CILANTRO LIME VINAIGRETTE: [CLOSET COOKING]
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
2 servings
A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette!
INGREDIENTS:
1kg medium shrimp, peeled and deveined
•2 tablespoons olive oil, divided
•1 tablespoon Emeril's Essence Creole Seasoning
•4 slices bacon, diced
•2 large eggs
•5 cups chopped romaine lettuce
•1 avocado, halved, seeded, peeled and diced
•1 cup canned corn kernels, drained
•1/2 cup crumbled goat cheese
FOR THE CILANTRO LIME VINAIGRETTE:
•1 cup loosely packed cilantro, stems removed
•Juice of 1 lime
•1 jalapeño, optional
•2 cloves garlic
•Kosher salt and freshly ground black pepper, to taste
•2 tablespoons olive oil
•2 tablespoons apple cider vinegar
INSTRUCTIONS:
•To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
•Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
•Place shrimp onto the prepared baking sheet. Add olive oil and Emeril's Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
•Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
•Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
•To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
• TUNA AND APPLE SALAD: [LUCKY STAR RECIPES]
INGREDIENTS:
Lucky Star Canned Tuna
Macaronni
Carrots (diced)
Green Pepper (diced)
Red Pepper (diced)
One green apple (peeled and diced)
Sweet and sour sauce
Feta Cubes
WHAT TO DO:
Mix together and enjoy for lunch, brunch, supper, with a braai or starter.
Serves 3-4
Serve immediately with cilantro lime vinaigrette.
TUNA RICE SALAD: [PENG'S KITCHEN]
INGREDIENTS:
•5 cups cooked rice
•1 canned tuna in extra virgin oil
•100gm french beans, diced and blanched in hot water
•1 yellow pepper, diced
•2 large tomatoes, deseeded and diced
•2 stalk spring onion, chopped
•3 tbsp mayonnaise
•2 tbsp lemon juice
•pepper to taste
WHAT TO DO:
1.Break up rice with a fork in a large mixing bowl.
2.Flake in the tuna, then add in all the vege.
3.Stir in mayo, lemon juice and pepper. Serve immediately.
MY WENK:
Ek voeg nog stukkies pynappel en seldery ook by.
Verminder die resep vir minder mense. 5 koppies rys maak te veel slaai vir 4 - 6 mense.
Jy kan die rys ook vervang met gaar pasta, wat ek gewoonlik doen.
WARM STEAK AND BUTTERNUT SALAD: [HOMEMADE HEAVEN]
Qualities vary according to servings
Steak cooked medium rare (or as you like it)
1 Butternut roasted with a little sugar and olive oil and then cooled.
A tossed salad with any ingredients which take your fancy -
MY SALAD INCLUDED THE FOLLOWING:
Onion
Tomato
Avocado
Lettuce
Carrot
Mushrooms
Olives
Cucumber
HERE'S HOW:
Place the salad on the plate and top with warm sliced steak and cooled butternut cut into chunks.
Drizzle with the balsamic reduction.
THE BALSAMIC REDUCTION:
½ Cup Balsamic Vinegar
45ml Sugar
WHAT TO DO:
Place both ingredients in a small saucepan and heat.
Boil gently until reduced by about ½.
I served this with a onion and garlic focaccia.
MY SISTER-IN-LAWS ASIAN SALAD: [Author: anél potgieter . lifeisazoobiscuit]
Prep time 15 mins
Total time 15 mins
Serves: 6
INGREDIENTS:
•2 small baby cabbages, finely sliced (or two cups of sliced cabbage)
•2 large carrots, grated
•200g green beans, thinly sliced
•200g baby corn, thinly sliced
•100g unsalted cashews, crushed
•2 spring onions, chopped diagonally
•a large handful coriander, chopped
DRESSING:
•2 tbsp white sugar
•2 tbsp rice vinegar
•1 tbsp sesame oil
•2 tbsp sunflower oil
•2 tblsp soy sauce
•1 red chillie, chopped
HERE'S HOW:
1.Chop and grate all the fresh ingredients.
2.Mix all the salad dressing ingredients well.
3.Mix all salad ingredients together with the salad dressing and there you go. Scrumptious, healthy and just irresistibly delicious.
BEET EN PYNAPPELSLAAI: [ONBEKEND]
BENODIG VIR 4 - 6 PORSIES:
• 2 koppies gaar beet, in blokkies gesny
• ½ koppie gaar ertjies
• ½ koppie pynappel, geskil en in blokkies gesny
• 1 eetlepel gerasperde ui
SLAAISOUS:
• ¼ koppie suiker
• 1¼ eetlepel mielieblom
• ¹/3 koppie witwynasyn
• ¼ koppie water
• 2 eetlepels botter
• ½ teelepel sout
MAAK DAN SO:
Meng die bestanddele vir die slaaisous en prut dit oor baie lae hitte vir sowat 5 minute. Laat eenkant afkoel.
Sit die slaaibestanddele in ’n mooi bak en giet die sous daaroor.
Beïndruk jou gesin mateloos.
WENK:
Maak die beet die vorige dag gaar sodat jy die slaai vinnig aanmekaar kan slaan, of koop sommer ’n bottel ingelegde beet van goeie gehalte.
MY WENK:
Los die slaaisous uit en meng net met mayonnaise.
ITALIAN WINTER SALAD: [ROBERTSON RECIPES]
1 hr 25 min cooking time
Serves 4
INGREDIENTS:
•1 Large Brinjal sliced
•75 ml Olive Oil
•1 Head of Garlic broken up
•125 ml Large Black Olives
•2 Red Peppers cut into large chunks
•2 Large Baking Potatoes cut into wedges
•15 ml Robertsons Italian Herbs
•45 ml Balsamic Vinegar
•Robertsons Black Pepper
•Robertsons Atlantic Sea Salt
•Fresh Basil Leaves to serve (optional)
WHAT TO DO:
1.Place the brinjals in a single layer in an oven roasting dish. Top with whole unpeeled garlic cloves, olives and drizzle with oil. Place peppers on top and lastly the potato wedges.
2.Sprinkle with the herbs and splash with the balsamic vinegar. Season to taste.
3.Cover with foil and bake in a hot oven of 200°C for about 45 minutes. Remove from oven and toss the vegetables.
4.Bake uncovered for a further 30 minutes or until vegetables are tender.
5.Serve with fresh basil leaves.
EASY CUCUMBER SALAD: [ [THE COOKING BRIDE - Author: Lisa B.]
Serves: 4
INGREDIENTS:
•¼ cup sugar
•¼ cup rice vinegar
•1 teaspoon kosher salt
•½ teaspoon red pepper flakes
•2 cups cucumber, halved lengthwise, seeded, and thinly sliced
•½ cup red onion, thinly sliced
WHAT TO DO:
1.Combine first four ingredients in a large bowl.
2.Stir until sugar is dissolved.
3.Add cucumber and onion. Toss to combine.
4.Chill until ready to serve.
CRAZY CHINESE POTATO SALAD: [RECIPELION]
When you tired of making the same old potato salad recipes time and time again, try out this unique version featuring bok choy, bacon, green onion, soy sauce and more. You can't beat the combination of flavors in this Crazy Chinese Potato Salad. Everyone will love this delicious take on a classic potluck recipe and they're sure to be coming back for a second helping once they taste how great this dish is.
INGREDIENTS:
•6 medium potatoes (about 2 1/2 pounds)
•4 slices bacon, well-cooked and crumbled
•3/4 cup bok choy, chopped [gesien PnP verkoop dit nou]
•1 red pepper, diced
•1/2 cup green onion, chopped
•1/4 cup cilantro, chopped
•1 1/3 cup mayonnaise
•1 teaspoon sugar
•1 tablespoon soy sauce
•2 taspoons sesame oil
•1/4 teaspoon hot mustard powder
•1/8 teaspoon salt
WHAT TO DO:
1.Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks.
2.Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste.
3.Put all solid ingredients together in a large bowl, then add the sauce and mix well.
4.Chill until ready to serve.
GEMARINEERDE PROVOLONE SLAAI: [KOOKKUNS]
(bedien 6)
BENODIG:
500 g kersietamaties (Rosa is heerlik)
200 g Provolone
varsgemaalde swartpeper
vars basielkruid
olyfolie
MAAK SO:
Sny die Provolone in blokkies en besprinkel met olyfolie en peper. Meng saam met die res van die bestandele en hou vir ten minste 30 minute in die yskas.
Heerlik saam met Franse brood.
WACKY NOODLE PASTA SALAD: [RECIPELION]
Wacky Noodle Pasta Salad isn't your average pasta salad recipe. It has all the fresh ingredients of a normal pasta salad, but uses egg noodles for the pasta! The texture of the noodles makes this easy side dish recipe one that everyone will love. With vegetables, Italian dressing, seasonings, and cheese, the flavors of this simple pasta salad come together to create an amazing dish for picnics, potlucks, or a family dinner.
Chilling Time: 1 hr
INGREDIENTS:
•1 pound medium-size egg noodles, cooked and drained
•1 cup zucchini, shredded
•1 cup carrots, peeled and shredded
•1 1/2 cup broccoli, chopped
•1/2 cup green onion, chopped
•1 packet Italian dressing seasoning mix
•2 tablespoons lemon juice
•1 cup olive oil
•1/4 cup red wine vinegar
•3 ounces parmesan cheese
WHAT TO DO:
1.Mix dressing mix, lemon juice, olive oil and vinegar together. Combine all salad ingredients in a large mixing bowl. Add dressing and toss to coat.
2.Refrigerate for at least 1 hour. Immediately before serving, add parmesan cheese and toss to coat.
REBECCA'S CHAKALAKA SALAD: [KOO RECIPES]
INGREDIENTS:
2 onions, chopped
2 yellow and red peppers, chopped
1 pineapple, cubed
2 cans 410g KOO Hot and Spicy Chakalaka with Baked Beans
Handful of coriander, chopped
WHAT TO DO:
1.Fry the onions, until brown and soft.
2.Mix all the ingredients together well in a serving dish.
3.Keep aside some of the coriander to garnish the salad – sprinkle over the top, just before serving.
4.Spoon over the pap and meat, or serve as a side dish.
PEACH AND CRABSTICK SUSHI SALAD: [PICK N PAY RECIPES]
Great for lunchboxes.
Less than 1 hour
Serves: 4
INGREDIENTS:
1 packet crab sticks
3 cups cabbage, shredded
2 large carrots
2 cling peaches
2 tbsp pickled ginger
Dressing
1 tsp sesame oil
80 ml mayonnaise
1 tsp wasabi paste
WHAT TO DO:
•Mix all the dressing ingredients together.
•Toss salad ingredients in a bowl and drizzle over dressing.
•Mix to coat well.
•Place salad in serving bowls and scatter with sesame seeds.
•Serve with soy sauce, extra pickled ginger and wasabi.
CARROTS, STEWED MUSHROOMS AND PEA SALAD: [by Julia Volhina]
Total cooking time: 1h
This salad is a perfect dish itself, there is not meat used to prepare it, just a lot of mushrooms and vegetables, however it can be served as a side dish for any meat, poultry or fish main dish if you like.
Carrots and Stewed Mushrooms Salad tastes good as warm as well as cooled, leftover can be easily stored in fridge. Hope you will like it!
INGREDIENTS:
3 shallots or 1 middle onion
5-6 carrots (middle size)
7-8 field mushrooms
1 can of sweet peas (15 oz)
2-3 spoons of sour cream
1 spoon of olive or sunflower oil
Salt by taste
WHAT TO DO:
1.Prepare ingredients: boil carrots (with skins), get them out of water and let to cool down and skin; rinse and skin field mushrooms; drain liquid from peas:
2.Peel and dice shallots (or onions):
3.Warm up a frying pan with oil. Put shallots (or onions) to the frying pan and cook them over moderate heat until soft 10-15 mins (reduce heat if you see them getting dry):
4.Peel and wash mushrooms, dice them on middle size pieces and add them to the frying pan:
5.Let onions and mushrooms to stew in the juice mushrooms produce until mushrooms are ready, approximately 10-15mins, then season with salt and add 2-3 table spoons of sour cream:
6.Stir everything and let it cook for 2-3 minutes:
7.While mushrooms are stewing, peel prepared boiled carrots, dice them with the same size as mushrooms before and put them to the salad bowl:
8.Turn the heat off, move frying pan to the cold burner and let mushrooms and shallots to cool down for 5-10 minutes then pour mushroom sauce to the salad bowl where carrots are and mix:
9.Add peas and mix everything together:
10.Carrots & Stewed Mushrooms salad is ready! Tastes good warm as well as cooled down:
“FEESTELIKE SLAAI - van als en nog wat:
Hierdie slaai is een van ons gunsteling slaaie, dit bevat heelwat bestandele maar is heerlik vir ‘n spesiale middagete:
Vat ‘n groot platter en pak die hele platter vol van ‘n verskeidenheid blare soos butter lettuce, gewone blaarslaai, roket, basil, en ‘n verskeidenheid ander blare. Nou pak jy die volgende bestandele in ‘n hopie op die blare : kersie tamaties wat in die helfte gesny is, wortel repies, groen, geel en rooi soetrissie repies, skyfies komkommer, gesnyde rooi uie, gesnyde spriet uie, repies hickory ham, repies gerookte hoenderborsies, stukkies gebraaide spek, repies edam kaas, brie kaas wat in blokkie gesny is, croutons, geblikte chickpeas, aarbeie wat in skyfies gesny is, skyfies groen appel, avokado skywe, geroosterde pine kernels. jy pak alles deurmekaar in ‘n hopie op die blare, jy kan tussen die bestandele ook weer van die blare pak. Bedien met ‘n tuisgemaakte vinaigrette slaai sous.
AARTAPPEL EN BILTONGSLAAI: [RECIPES FROM AROUND THE WORLD]
Hier is 'n resep wat Marjorrie J Gouws met ons gedeel het vir 'n grootmaat : Die slaai word gewoonlik by Deli's gemaak by groot kettingwinkels.
Sy noem dat die slaai KOUD bedien moet word, en ja die 4 koppies olie is reg. Pas die resep aan indien jy dit minder wil maak:
BENODIG:
Kook 1 sak aartappels tot sag en sny in blokkies.
Sodra aartappels blokkies koud is gooi genoeg mayonaise oor.
Gooi dan so 600 g biltong by en so 400 g gerasperde kaas.
BRAAI DIE VOLGENDE SAAM:
4 koppies olie
5 koppies uie
Loer af en toe tot sag is.
Sodra die uie dan sag is, gooi die volgende by :
4 koppies asyn
1 kg bruinsuiker
2 groot lepels salad sprinkle
Peper na smaak
1 kop aromat
Sout na smaak
Kook tot asyn baie sterk in kombuis geruik kan word Kook sous mooi deur en gooi oor slaai terwyl nog warm is. Moet asb heeltamal koud wees voor opdiening. Plaas verkieslik in yskas.
Enjoy !!
SLAAIBROODJIES: [Deur Huisgenoot Digitaal]
GENOEG VIR 4-6 MENSE
Bereiding: 10 minute
Gaarmaaktyd: 5 minute
TZATZIKI:
¼ komkommer, gerasper
125 ml (½ k) Griekse jogurt
2 knoffelhuisies, gekap
sout en vars gemaalde peper
SLAAI:
6 snye ciabatta of suurdeegbrood, in lang, diagonale skywe gesny
6 cos-slaaiblare, skoon afgewas
1 appel, in skywe gesny en met suurlemoensap besprinkel
150 g halloumikaas, in repe gesny
6 velletjies parma- of swartwoudham
60 ml (¼ k) amandelvlokkies, gerooster
Voorverhit die oond tot 220 °C.
MAAK SO:
1.TZATZIKI:
Druk soveel moontlik vloeistof uit die komkommer. Meng dit met die res van die bestanddele en hou in die yskas tot benodig.
2.SLAAI:
Pak die brood op ’n bakplaat en rooster 3-5 minute of tot goudbruin in die verhitte oond. Pak op ’n opdienbord.
3.Pak die blare op die skyfies roosterbrood en pak skyfies appel op.
4.Rooster die halloumi in ’n verhitte riffelpan tot swart merkies verskyn.
5.Pak dit op die appel, stapel ’n bondel ham en ’n skeppie tzatziki op en sprinkel die amandels oor.
6.Sit dadelik voor anders word die halloumi rubbertaai.
Nog ’n gaarmaakplan met halloumi: Rol dit in geklitse eier en dan in meel. Braai in ’n bietjie olie. Dreineer en sit dadelik voor.
BERNADETTE'S COLESLAW: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 6
"When I make coleslaw, I add a little of the Blue Cheese Salad Dressing to my mayonnaise, as well as the Lemon and Black Pepper Seasoning and the Green Onion Seasoning. I also only use a packet of the prepared cabbage and carrots, as well as a tin of pineapple pieces! Yummy!" - Bernadette Ashmore Fernandes
DRESSING:
¼ cup (60ml) Ina Paarman's Blue Cheese Dressing
½ cup (125ml) mayonnaise
1t (5ml) Ina Paarman's Lemon and Black Pepper Seasoning
SALAD:
1 x 350g coleslaw mix (see Ina's Tip) or ½ medium cabbage and 3 carrots
1 x 425g tinned pineapple pieces - drained
Ina Paarman's Green Onion Seasoning to taste
WHAT TO DO:
Mix all the dressing ingredients together, it will keep in the fridge. Toss together coleslaw mix, pineapple chunks and dressing. Season to taste with Green Onion Seasoning.
INA'S TIP: To make the coleslaw mix:
½ smallish cabbage
3 large carrots - peeled
Cut out the hard core of the cabbage. Shred it finely with a mandolin slicer or cooks knife. Grate the carrots on the coarse side of the grater. Toss vegetables together.
.by Kos vir kampeerders met idees vir kampering on Friday, July 29, 2011 at 1:19pm
■1kg wortels
2 uie in ringe gesny
1 groenrissie ontpit en in ringe gesny
SO MAAK JY:
■Kook wortels halfgaar nie pap nie, spoel af onder koue water en laat heeltemal afkoel.
Pak dan in lae en eindig met wortels.
■Sous
82g 1 pakkie tamatiesop
250 ml water
200ml asyn
80ml worcestersous
125ml kookolie
250ml suiker
7 ml mosterdpoeier
sout en peper na smaak
5 ml aromat
■Kook bestandele van sous vir 2 min saam en gooi kokend oor die slaai.
Laat goed deurloop.
Maak toe en plaas in yskas vir minstens 2 dae voor gebruik.
BEETSLAAI MET JOGURT:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:18pm.
300-400 g rou jong beet
2 appels
250 ml dik jogurt
sap van 1 suurlemoen
45 ml mayoinnaise
10 ml stingeluie, gekap.
Skil die beet en rasper, asook die appels.
Meng jogurt, suurlemoensap en mayonnaise saam.
Meng appel en beet met jogurtmengsel en besprinkel met stingeluie.
BONE-EN-PEPPADEW-SLAAI:
250 ml wit inmaakbone, gekook
250 ml koring, gekook
1 ui, in blokkies gesny
125 ml broccoli, in klein stukkies gesny
½ komkommer, in blokkies gesny
2 rooi soetrissies, in blokkies gesny
2 selderystingels, in ringe gesny
6-8 ingemaakte peppadews, in repies gesny
125 ml heuning-en-mosterd-slaaisous
Meng al die bestanddele vir die slaai.
Voeg die slaaisous by.
Hou verkoel.
KFC COLE SLAW:
.by Kos vir kampeerders met idees vir kampering on Monday, August 15, 2011 at 12:23pm.
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar,and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 10−12.
KFC POTATO SALAD:
.by Kos vir kampeerders met idees vir kampering on Monday, August 15, 2011 at 12:33pm.
2 pounds potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash SALT
Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
In a medium bowl, combine remaining ingredients and whisk until smooth.
Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined.
Cover and chill for at least 4 hours.
Overnight is best.
NOODLE SALAD:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 24, 2011 at 3:04pm.
250 g noodles of your choice
1 large tomato
1 large onion
1 medium green pepper
2 tblspoon oil.
2 tblspoon white vinegar
2 tblspoon chutney
2 tblspoon tomato sauce
2 tblspoon sugar
7 ml medium curry powder
1 tsp salt
half a cup of mayonnaise
Boil the noodles until just done.
Drain and cover with cold water.
Peel tomato and onion and chop.
Halve and seed the green pepper and cut into shortish strips.
Braise all three in the oil until tender.
Mix vinegar, chutney, tomato sauce, sugar, curry powder and salt together.
Stir the curry mixture into the vegetable mixture and continue to cook slowly.
Drain the noodles very well.
Add the vegetable sauce and mix lightly.
Stir in the mayonnaise just before serving.
You can serve this hot or cold and it will feed around 14 people.
Adjust downwards for fewer portions.
BLOMKOOLSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 11:50am.
1 blomkool (in blommetjies gebreek)
250ml Cheddarkaas (in blokkies gesny)
24 gevulde olywe (in skyfies gesny)
1 bossie grasuie (fyn gekap)
6 groot radyse (in skyfies gesny)
SLAAISOUS:
100 ml suurroom
100ml mayonnaise
17g knoffelsousmengsel (2 x 34g pakkie)
1. Plaas die blomkool, kaas, olywe, grasuie en radyse in ‘n bak.
2. Meng die slaaisous bestanddele en gooi dit oor die slaai.
3. Verkoel die slaai totdat dit bedien word.
AVOKADOSLAAI MET SPEK EN NEUTE:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 11:54am.
1 pak gemengde slaaiblare
6 sprietuie, in ringe gesny met groen lowwe
8 repe swoerdlose streepspek
4 snye witbrood sonder korsies
1 groot, ryp avokado
125 ml pekanneute, grof gekap
125 ml Franse slaaisous
Breek die slaaiblare in kleiner stukkies en plaas in die slaaibak saam met die gesnyde sprietuie.
Sny die spek in 1 cm-stukkies en roerbraai in 'n bietjie olie tot bros.
Haal uit en dreineer op kombuis papier.
Sny die brood in blokkies (1 cm x 1 cm) en braai in die dieselfde pan as die spek tot goudbruin.
Voeg 'n bietjie ekstra olie by indien nodig.
Haal uit en dreineer.
Sny die avokado en rangskik op die slaaiblare.
Bedek met slaaisous.
Sprinkel neute, spek en bros broodblokkies oor slaai net voor opdiening.
NOEDELSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 12:00pm
1 pak (500g) skroef of skulpnoedels
1 soetrissie
1 ui
250 ml tamatiesous
125 ml asyn
125 ml sonneblomolie
200ml witsuiker
25ml matige kerriepoeier
paar druppels Tabascosous
Kook die noedels volgens die aanwysings op die pakkie tot gaar.
Laat dit goed dreineer.
Halveer, ontpit en sny die soetrissie fyn.
Skil en kap die ui fyn.
Meng die noedels, ui en soetrissie in'n slaaibak.Meng die tamatiesous, asyn, sonneblomolie, witsuiker, kerriepoeier, Tabascosous en peper.
Giet dit oor die noedelmengsel en meng dit liggies.
Verkoel voor opdiening.
Lewer 8 porsies.
PATAT-EN-PYNAPPELSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, August 26, 2011 at 12:04pm.
(Dit lewer 6 porsies)
sowat 1 kg klein patats
½x 440 g blik pynappelstukke, gedreineer, maar behou sap
125ml okkerneute, grofgekap
behou 60ml van die pynappelsap
½ groen soetrissie, ontpit en gekap
Slaaisous:
5 ml gerasperde suurlemoenskil
60 ml gedreineerde pynappelsap
30 ml olie
varsgemaalde swartpeper
Was en skrop die patats, maar moenie skil nie.
Sny die patats in 2 cm dik skywe en kook dit in soutwater tot sag, maar effens ferm, sowat 10-15 minute.
Dreineer en sny die patats in eetbare porsies.
Plaas die gaar patats, pynappelstukke, okkerneute en groen soetrissie in 'n glas slaaibak en meng liggies.
Meng al die bestanddele vir die slaaisous saam en giet oor die slaai.
Sit die slaai warm of koud voor.
Jy kan ook 'n klompie grondboontjies bo-oor strooi of in die slaai meng.
AARTAPPELSLAAI MET KAAS EN BILTONG:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 30, 2011 at 1:09pm.
Meng saam in ‘n bak:
600g gaar aartappelblokkies
1 klein gekapte ui
2 gekapte selderystingels (blare opsioneel)
1 rooi soetrissie gekap
1 groen soetrissie gekap
125g gekerfde biltong in klein blokkies gesny
125g kaas in klein blokkies gesny
OF
125 g fetakaas gekrummel
Die kaas kan met blokkies ferm avocado of met blokkies appels of pere vervang word. Die biltong kan met salami of ham vervang word.
Maak ‘n sous deur 1 bakkie (250g) maaskaas met 100 ml ligte mayonnaise of slaairoom vir 2 minute met ‘n handklitser te klits tot romerig.
Maak 5 ml mosterdpoeier aan in 10-15 ml suurlemoensap en voeg ‘n knippie rooipeper by.
Meng goed.
Voeg suurlemoensap by maaskaas-mengsel en klits weer tot goed gemeng.
Vou die kaassous in die aartappelmengsel in en skep in slaaibak wat met slaaiblare uitgevoer is.
Garneer met iets groen bv pietersielie of suurlemoenwiggies.
MARSHMALLOW SALAD:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 30, 2011 at 1:26pm.
1 tub Nutria Whip or Cool Whip
- 1 box Jell-o Powder (flavor of your choice)
- 2 cups Mini Marshmallows [marshmallows cut in smaller pièces]
- Can of Pineapple (drained)
- Can of Mandarin Oranges (Drained)
- ½ cup Coconut
Mix whip cream and Jell-o powder together (leave little behind for sprinkling on top).
Mix in mini marshmallows, pineapple (crushed works best), mandarins, and coconut.
Scoop into nice bowl.
Sprinkle remaining Jel-lo powder on top.
Put in fridge to set (2 hours in best).
PYNAPPEL EN MALVA SLAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 30, 2011 at 11:18pm.
Ek het die resep eendag êrens op die internet raak geloop. Ek het nooit gedink dit kan werk nie en hom dus nooit gemaak nie. Iemand praat toe nou die dag oor die resep wat so lekker is en toe maak ek hom. Dis soos hulle sê. Jy kan nie besluit of dit slaai of poeding is nie maar dis heerlik saam met braaivleis en dis so maklik om te maak.
Dreineer ‘n 440g Fyn Pynappel en gooi die sous in ‘n mengbak.
Sny 2 x 150g pakkies Malvalekkers in kwarte in die pynappelsous in.
Vryf elke stukke malvalekker met die sous om te voorkom dat die stukkies aan mekaar vas sit.
Voeg nou die Pynappel en 175ml Grenadella Joghurt by en meng goed.
Die gereg kan dae vooruit gemaak word en smaak op sy beste na twee of drie dae.
AARTAPPEL EN MURGPAMPOENTJIESLAAI:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 31, 2011 at 12:42pm.
5 aartappels
500g murgpampoentjies
2 lemoene
125ml mayonnaise
60ml melk
12.5ml pietersielie, fyngekap
Kook die aartappels 20 minute lank of tot sag.
Dreineer die aartappels, tap koue water oor en trek die skille af.
Sny die aartappels in skywe.
Sny die murgpampoentjies in dun skywe.
Rasper die skil van die lemoene liggies.
Voeg die lemoenskil by die mayonnaise.
Klop die melk by die mayonnaise.
Sny die lemoene in huisies en verwyder die membrane.
Meng die lemoenhuisies, aartappels en murgpampoentjies saam.
Gooi die mayonnaise oor die aartappelmengsel.
Meng liggies.
Bedek en plaas in die yskas vir ten minste 2 uur.
Skep in slaaibak, strooi pietersielie oor en bedien.
Lewer 6 persone.
GROENBOONTJIESLAAI:
.by Kos vir kampeerders met idees vir kampering on Monday, September 5, 2011 at 11:37a
2 – 3 blikkies gekerfte of gesnyde groenboontjies, dreineer vloeistof
1 rooi soetrissie, ontpit en in julienrepies gesny
100g fetakaas, in blokkies gesny
1 x 225g blikkie swartolywe, gedreineer
200ml Franse slaaisous met knoffel
Varsgemaalde swartpeper na smaak
Rangskik die groenboontjies in ‘n slaaibak.
Rangskik die soetrissie, olywe en fetakaas bo-op.
Giet die slaaisous oor.
Geur met swartpeper.
PEACH NOODLE SALAD:
.by Kos vir kampeerders met idees vir kampering on Friday, September 9, 2011 at 3:46pm.
■250 gram dry pasta noodles or spirals
■1 tablespoon oil
■1 onion
■1 clove of garlic
■1 rib of celery
■1 capsicum (green pepper)
■1½ teaspoon mild curry powder (or 2 teaspoons if you like spicy food)
■1 x 410 gram tinned peaches in juice
■½ cup mayonnaise (or Miracle Whip or Best Foods Lite Mayonnaise)
■¼ cup sultanas
■¼ cup walnuts (slightly chopped)
■Salt and freshly grated pepper
1.Boil pasta until al dente (not too soft).
2.Rinse with cold water and drain well.
3.Fry onion, celery, capsicum and clove in oil until soft.
4.Add curry powder and cook for about 2 minutes.
5.Remove from heat.
6.Cut peaches in bite-sized bits and add with it's juice to the onion mixture.
7.Add mixture to pasta and stir through.
8.Add mayonnaise and flavour with salt and pepper.
9.Chill for at least an hour before serving.
MACARONISLAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 1:50pm.
Super vinnige Macaroni slaai saam jou braai.
Genoeg vir 4 persone.
1x500g Macaroni (gaar, natuurlik!)
1x Kop gekapte selery (optioneel)
3/4 Kop Gerasperde kool
2t Pietersielie
1 eetl Suurlemoen sap
1/2t Sout
1/4t Paprika
1x kop Mayonnaise
Meng alles saam, en val weg! – Geniet dit!
KRERRIEPIESANGSLAAI:
:.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 1:55pm.
6 piesangs
1 t kerrie
1 k mayonnaise
1 e konfyt
Sny piesangs in skyfies, meng sousbestanddele en gooi oor piesang.
RYSSLAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 13, 2011 at 2:00pm.
2 kop gekookte Amerikaanse langkorrerrys
Sout en peper
15ml olie
Lemoene
knoffelhuisie
250g gekookte tong
slaaikoppe
Plaas rys in `n groot bak.
Geur goed met sout en peper.
Plaas die olie in `n klein bakkie.
Skil die lemoene dik en sny die vleis in skywe; voeg by die olie.
Breek die knoffel en voeg by die lemoenmengsel.
Geur en meng goed.
Sny vleis in netjiese blokkies en voeg by rys.
Meng goed.
Sny een slaaikop in dun snippertjies.
Voeg by die rys saam met die lemoenmengsel en meng goed.
Rangskik oorblywende slaaiblare rondom rand van `n slaaibak en pak slaai in die middel.
Garneer met meer vars lemoenskywe indien verkies.
6 Porsies
SWEETCORN EN SPEKSLAAI:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 12:01pm
1 blikkie ‘sweet corn’
100g gaar spek
½ groen rissie (fyn gekerf)
kruie na smaak
Meng alles saam en sit voor.
Of voeg 'n blikkie ertjies by en omtrent 1½ eetlepel mayonaise met 'n titseltjie suiker, los dan die kruie en groenrissie uit.
SUURROOM AARTAPPELSLAAI:
by Kos vir kampeerders met idees vir kampering on Sunday, 25 September 2011 at 12:54
375ml suurroom
37.5ml asyn
10ml strooisuiker
3ml mosterdpoeier
10ml karwysaad
25ml stingeluie, gekap
sout en varsgemaalde swartpeper na smaak
6 aartappels, in die skil gekook
Meng al die bestanddele behalwe die aartappels goed saam.
Trek die aartappels af en sny in blokkies.
Gooi die suurrroomsous oor die aartappels en meng dit liggies.
Verkoel die slaai voor opdiening.
Lewer 4 porsies.
WARM AARTAPPELSLAAI:
by Kos vir kampeerders met idees vir kampering on Sunday, 25 September 2011 at 13:03
500g aartappels, gaar
60ml perskeblatjang
75ml mayonnaise
15ml asyn
sout en peper
Sny die aartappels in blokkies.
Meng die bestanddele liggies.
Bedien louwarm.
“SWEET & SPICY” NOEDELS:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 27 September 2011 at 10:02.
500 g noedels
1 greenpeper (blokkies)
1 blik gedreineerde appelkooshalwes in blokkies gesny
“Sweet & Spicy” sous van Knorr
Berei noedels volgens aanwysings op pak.
Meng greenpeper, appelkoos stukkies en sous by noedels.
Verkil totdat jy dit gaan gebruik.
SPINACH AND BACON SALAD:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 16:58.
1/3 packet baby spinach (Woolies)
6 - 8 pieces streaky bacon
1 or 2 slices of bread
1/2 clove of garlic
2 TSP olive oil
1 TSP lemon juice
1 TSP grated parmesan
1 tsp mustard (I used my sweet mustard)
Seasoning
Cut the bread into cubes (I used some left over french bread) drizzle with a little olive oil and brown in the oven @ 180 for about 10 minutes, don't take your eyes of them.
Cut the bacon into pieces and fry until crisp, remove with a slotted spoon & drain on paper towel.
Add to the still warm bacon fat, the grated garlic, olive oil, lemon juice, parmesan, mustard and seasoning to taste, whisk together.
Arrange the spinach, croutons and bacon on a platter, drizzle with the dressing and serve immediately.
Serves 4
ROOI NOEDELSLAAI:
.by Kos vir kampeerders met idees vir kampering on Friday, 07 October 2011 at 14:44
Maak 'n dag voor die tyd.
(Baie lekker)
500 g noedels
1 Soetrissie (blokkies)
1 Ui (fyngekap)
250 ml Tamatiesous
125 ml Asyn
125 ml Olie
200 ml Suiker
25 ml Kerrie
Tabasco sous (Opsioneel)
Kook noedels tot sag.
Meng al die ander bestanddele en meng met die noedels.
Hou in 'n bak wat dig sluit sodat dit nou en dan omgekeer kan word of roer nou en dan deur sodat die sous en noedels goed kan meng.
ERTJIESLAAI:
1 blik ertjies
250 g gebraaide bacon
2 uie fyn gekap en gebraai
6 gekookte eiers in ringe gesny
1 pak Bacon Kips fyngemaak
Mayonaise om mee aan te klam
Meng alles behalwe die Bacon Kips liggies saam.
Meng die Bacon Kips by net voor opdiening.
KRAKERIGE KAASSLAAI:
½ Blaarslaaikop grof gebreek
½ Brood se kroutons
6 Agurkies in ringetjies gesny
Cheddar kaas ook in blokkies gesny (hoeveelheid volgens jou smaak)
Klein blikkie pynappelstukkies (gedreineer)
1. Meng alle bestanddele en gooi in 'n mooi glasslaaibak.
Bestanddele vir sous:
Blikkie kondensmelk
2 el Asyn
1 el Kookolie
Sout en swartpeper na smaak
(Meng alles saam net voor bediening en gooi oor slaai.)
KOOL EN DADELSLAAI:
½ kool, gewas en in dun repe gesny
200 g Tussers kaas, in blokkies gesny
½ pakkie dadels, gekap
¼ koppie grondbone
gekapte pietersielie
Sous:
125ml mayonnaise
50ml kondensmelk
25ml asyn
25ml olie
Metode:
Meng kool, kaas dadels en grondbone saam. Meng die sousbestanddele saam. Giet oor slaai en meng goed. Besprinkel met pietersielie. Sit in yskas tot bediening.
LEKKER KOOLSLAAI:
1 Groterige kool (so 4 k waneeer opgesny)
1 k Griekse Jogurt
½ k Mayonnaise
1 T Suiker
Sap van 1 suurlemon
Gerasperde skil van 2 suurlemoene
Sprinkel opgekapte dille of pietersielie
Plaas jou opgekapte kool in ‘n groot bak. Meng die mayonnaise, Griekse jogurt en suiker saam en voeg by die kool. Rasper die suurlemoen skil saam met die konkoksie in die bak en pers die sap van een suurlemoen bo-oor. Meng ‘n bietjie deur en proe. As hy nog nie daai klap-in-die-kiewe aan hom het nie, rasper nog ‘n bietjie suurlemoen skil by en dalk nog ‘n klein bietjie van die suurlemoen sap. Die dille of pietersielie kan na smaak bygevoeg word, maar is nie ‘n vereiste nie.
GRIEKSE BONESLAAI:
1 blikkie botterbone, gestoom totdat dit begin oopbars
1 handvol vars pietersielieblare, fyn gekap
1 handvol sprietuie, dun gesny
½ rooi soetrissie, in dun repies gesny
3 groot knoffeltone, fyn gekap
handvol swart olywe, ontpit
baie Westfalia Avokado-olie
sap van 1 groot suurlemoen
sout en peper volgens smaak
Meng alles saam.
BEET, ASPERSIE EN LEMOENSLAAI:
[gebruik hoeveelhede volgens smaak)
langsteel broccoli
dun vars aspersies
beet, geskil en reeds gaar
babamielies
platertjies
rooi ui, in dun skywe gesny
vars lemoenskywe
geroosterde kasjoneute
Slaaisous:
Vars lemoensap
dun repies lemoenskil
Westfalia Avokado-olie
gemmerstroop
witwyn
sout en peper
Metode:
Braai die broccoli en aspersies in ‘n mengsel van Westfalia Avokado-olie en botter en hou eenkant. Braai dan die mielies, platertjies en beet ook tot bruin en sit saam met die broccoli en aspersies op ‘n bord. Voeg die res van die bestanddele by en bedruip met die slaaisous. Bedien met vleis, vis of hoender tydens ‘n braai.
WARM STAMPKORINGSLAAI: [huisgenoot wenresepte]
4 – 6 persone
750 ml gekookte koring
1 grt ui, gekap
1 soetrissie, gekap
125g gesnipperde spek
25 ml olie
300g sampioene in skywe gesny
Sout en peper na smaak
Braai ui, soetrissie en spek in olie tot sag.
Voeg die sampioene by en braai tot gaar.
Voeg koring by en meng goed.
Geur na smaak, roer goed deur en bedien warm.
KONDENSMELKSLAAISOUS:
1 eiergeel
397g blik kondensmelk
5ml mosterdpoeier
2 ml sout
1ml witpeper
50ml asyn
45ml olie
Klits al die bestanddele goed saam.
Laat 15 minute lank staan totdat dit verdik.
Giet in gesteriliseerde droë bottles, verseël dit.
Bewaar in yskas.
Hierdie slaaisous kan tot 30 dae in yskas bewaar word.
Heerlik saam met aartappel-, kool- , piesang- en pastaslaaie.
LEMOENSLAAI: [huisgenoot wenresepte]
SLAAISOUS:
100ml natuurlike joghurt
100ml mayonnaise
1ml gerasperde lemoenskil
2,5ml heuning
Sout en peper na smaak
2 groot lemoene, geskil en in blokkies gesny
Halwe groenappel in blokkies gesny
1 selderystingel in ringe gesny
30ml gekapte pekanneute
‘n paar slaaiblare
Meng al die sousbestanddele saam en geur na smaak met sout en peper.
Meng lemoen-, appelblokkies, seldery en pekanneute met die sous.
Plaas slaaiblare op ‘n opdienbak en skep die slaai daarin.
Verkil en bedien wanneer benodig.
4 persone
PIESANG EN UIESLAAI: [huisgenoot wensresepte]
6 persone [ dis ‘n moet by braaivleis]
25ml margarien
6 middelslaguie, in ringe gesny
10ml sterk kerriepoeier
5 ml borrie
Knippie sout
12,5ml koekmeel
5ml mosterdpoeier
125ml asyn
37,5ml bruinsuiker
50ml fyn appelkooskonfyt
50ml water
8 piesangs, nie te oorryp nie
‘n paar slaaiblare
Smelt margarien en sorteer uie in pan tot sag.
Voeg die kerrie en borrie by en braai nog ‘n minuut.
Meng die res van die bestanddele, behalwe piesangs en voeg by uiemengsel.
[voeg ekstra water by indien nodig]
Laat afkoel.
Sny die piesangs in skyfies en voeg by uiemengsel.
Rangskik slaaiblare op opdien bak en skep die slaai daarop.
SPANSPEKSLAAI:
1 spanspek, in blokkies gesny
450 g tamaties, geskil, die pitte verwyder en in kwarte gesny
1 komkommer, in blokkies gesny
1 eetlepel pietersielie, gekap
1 teelepel grasuie, gekap
1 teelepel kruisement, gekap
knippie sout
Meng die vrugte en groente, gooi Franse slaaisous oor, bedek die bak en plaas in die yskas vir 3 ure.
Meng die kruie en sout by net voor opdiening.
Wenk:
Bedien in sopkoppies of klein, diep bakkies met 'n soplepel. Die slaai maak baie sap.
Dit kan saam met 'n Franse brood bedien word.
(resep is genoeg vir 4 persone.
PANZANELLA: [Italiaanse broodslaai]
1 ciabattabrood
8 tamaties, in blokkies gesny
2 knoffelhuisies, fyn opgesny
½ komkommer, in blokkies gesny
1 rooi ui, in dun ringe gesny
20 ml kappertjiesaad
sout en varsgemaalde swartpeper
90 ml olyfolie
15 ml rooiwynasyn
2 rooi soetrissies
10 swart olywe, ontpit
250 ml vars basiliekruid
Sny die brood in skywe en rooster in oond tot goudbruin.
Sny dit in blokkies.
Voeg die tamaties, knoffel, komkommer, ui en kappertjiesaad by.
Geur met sout en peper.
Meng die asyn en olie en giet oor die slaai.
Meng en laat staan vir ten minste 1 uur voor gebruik.
Rooster die soetrissies tot swart.
Trek die skille af, sny in blokkies en voeg by die slaai.
Die olywe en kruie kom laaste by.
GEVULDE PERSKES:
As die weer so lekker is, kan ek nie aan iets warm dink wat nog gebak ook moet word nie - so hierdie is so ´n vinnige slaai (as jy dit so wil noem), wat lekker is saam met braaivleis of sommer net koue vleis!
1 blik halwe perskes
halwe koppie mayonnaise
halwe koppie fyn gerasperde kaas
Meng kaas en mayonnaise en skep in perske halwes in. Jy kan bietjie paprika bo-op strooi vir versiering. Sit so paar skywe avo tussen in - dan lyk dit omtrent aantreklik
CHRUNCY CABBAGE SALAD:
• Thinly sliced cabbage
• 1 packet 2 Minute Noodles
1/2 cup slivered almonds
• 1/3 cup sesame seeds
1/3 cup sunflower seeds
• 3 spring onions, chopped
• Dressing:
• 1/2 cup stock or flavour sachet from noodles
• 1/4 cup oil
• 1/4 cup sugar
• 1 Tbs vinegar
• 1 Tbs soy sauce
Break up the noodles and toast in the oven together with the almonds and seeds, keep an eye on them, and give them a stir so they brown evenly.
Mix dressing ingredients together.
Once the noodles, almonds and seeds are cool add to the cabbage and spring onions.
Pour over the dressing just before serving.
MARINATED GREEN BEAN SALAD RECIPE:
1 lb. fresh green beans
1 (2 oz.) jar sliced pimento, drained [ek gebruik peppedews]
1 med. tomato, chopped
1/2 cup. chopped green pepper
1/2 cup. reduced calorie Italian salad dressing
1/4 cup chopped fresh parsley
1/4 tsp. freshly ground pepper
Remove strings from green beans; wash thoroughly. Cut each bean lengthwise into 4 strips. Place in a steaming rack over boiling water. Cover and steam 5 minutes or until crisp-tender. Cool completely. Combine beans, pimento, tomato and green pepper in a shallow container. Combine salad dressing, parsley and pepper; stir well. Pour over bean mixture. Cover and refrigerate overnight. Yield: 6 servings (43 calories per serving).
GREEN BEAN SALAD WITH WALNUT SAUCE RECIPE:
1 cooked potato, cut in chunks
2 cups green beans, cut in 1-inch pieces, steamed
2 tbsp. virgin olive oil
3 tbsp. vinegar
1/2 tsp. salt
1/2 cup chopped walnuts
1 clove garlic, peeled
Dash cayenne pepper
1 tsp. ground coriander
3-4 tbsp. cold water
1/2 med. onion, cut in 1/2-inch pieces
Marinate potato and green beans in mixture of oil, 2 tablespoons vinegar and salt for 1/2 hour in refrigerator. Place walnuts, garlic, cayenne, coriander and 1 tablespoon vinegar in blender. Blend to paste adding water until smooth. Use rubber spatula to force mixture down sides. Drain vegetables and stir in walnut sauce and onion. Chill for an hour before serving.
CREAMY POTATO & GREEN BEAN SALAD RECIPE:
1/2 cup. mayonnaise
1/3 cup milk
1 tbsp. prepared mustard
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
3 cup diced cooked potatoes (2 lg.)
2 cup. cooked, fresh or drained canned cut green beans (8 oz.)
1 cup. sliced celery
1/2 cup. thinly sliced green onions
Romaine lettuce (optional)
For garnish: Roasted red pepper or pimento strips and/or pitted ripe black olives.
In large bowl beat mayonnaise, milk, mustard, salt and pepper with a whisk or fork until blended. Add potatoes, green beans, celery and onions; fold gently until well coated with dressing. Cover and refrigerate at least 2 hours. Leave in bowl or line a serving platter with romaine lettuce and spoon salad in center. Garnish.
SALLY'S POTATO SALAD RECIPE:
6 cooked russet potatoes, peels on, chopped
2 hard boiled eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 cup cooked green beans
1/4 chopped onion
1/2 cup. chopped celery
1/2 cup each whole ripe and green olives
Toss all ingredients together.
Blend with dressing.
DRESSING:
1/4 cup mayonnaise
2 tbsp. Dijon mustard
1/4 cup. tarragon-flavored vinegar or
rice wine vinegar
1 tbsp. dill weed
Salt to taste
1/4 cup minced fresh parsley
Mix together.
AARTAPPELSLAAIPASTEI:
1.4kg aartappels
250ml slaaisous of mayonnaise
10ml asyn
500ml gekapte seldery
75ml gerasperde uie
75ml gekapte pietersielie
10ml sout
5ml peper
5ml Fondor of Aromat
slaaisous
klein tamaties en kruisement
Was aartappels goed af en kook tot sag. Dreineer, skil af en sny in dun skyfies of blokkies. Voeg die res van die bestanddele by en meng goed. Skep in ‘n tertbak en druk goed vas. Bou die kante op soos pasteideeg. Verkoel vir 3 ure in yskas. Vul binnekant met slaaisous en versier met klein tamaties en kruisement. Sny in wigvormige stukke en sit voor.
HEERLIKE LENSIE EN HAMSLAAI:
4 porsies
SLAAI:
1 kop oorskied ham in dun skyfies gesny
½ pk klein tamatietjies
¼ kop gekapte pietersielie
4 radyse, in fyn skyfies gesny
1 pk [500g] gaar lensies
SLAAISOUS:
¼ kop olie
¼ kop soet rissiesous
2 E gekapte mentblare
Gerasperde skil en sap van ½ suurlemoen
Meng die slaaibestanddele goed.
Meng die slaaisous goed.
Meng die twee saam en verkil tot benodig.
BROODSLAAI:
4 eiers
1½ koppie suiker
1 koppie Witasyns
1½ eetlepel aangemaakte mosterd
Knippie sout
Metode:
Meng bestanddele en klits goed. Kook vir ± 5 minute terwyl aanoudend geroer word. Braai broodblokkies in diep warm olie tot bruin. Dreineer en laat afkoel. Sny blokkies kaas en meng met brood. Gooi warm sous oor brood- en klaasblokkies. Bedien dadelik.
BROODSLAAI: (Die maklike een)
sny brood in dik snye en dan in blokkies
sny kaas van jou keuse in blokkies
gebraaide spekvleis in stukkies gekap
gelyke hoeveelhede kondensmelk & mayonnaise
olie vir diepbraai
gebraaide sampioenstukkies psioneel)
Metode:
Diepbraai broodblokkies in olie tot bruin. Dreineer en laat afkoel. Voeg die res van die bestanddele by die mayonnaise mengsel ‘n halfuur voor opdiening.
BILTONGSLAAI:
Slaaisous:
60 ml balsem-asyn
125 ml olyfolie
1 knoffelhuisie, gekneus
5 ml suiker of na smaak
5 ml Dijon-mosterd
1 stingel sprietui, fyngekap
sout en varsgemaalde swartpeper
Biltong Slaai:
250 g klam, baie dun gekerfde biltong
375ml gerasperde cheddarkaas
'n verskeidenheid blaarslaai om die slaai op te rangskik
3 agurkies, gekap
2 hardgekookte eiers, in skyfies gesny
2 ryp avokado’s, in blokkies,
besprinkel met suurlemoensap
Metode:
Plaas al die bestanddele vir die slaaisous in 'n skroefdekselbottel en skud goed. Hou in die yskas tot benodig. Plaas die biltong en kaas in 'n bak en voeg genoeg van die slaaisous by om dit goed klam te maak. Bedek en marineer ten minste 'n uur (of selfs tot 'n dag lank) in die yskas. Rangskik die blaarslaai op 'n mooi groot plat slaaibord en pak die slaaibestanddele bo-op. Besprinkel liggies met van die slaaisous. Skep die gemarineerde biltongmengsel bo-op en sit die oorblywende slaaisous apart in 'n klein bekertjie voor. BEDIEN DADELIK
POTATO SALAD WITH AVOCADO: [unknown]
I am sure that I am not unique when I say that when I think of salads, potato salad normally jumps to mind. I love potato salad but in all honesty I am a bit tired of the run-of-the-mill potato with mayonnaise. This recipe I have used often and it is a nice alternative to the mayonnaise version.
Ingredients
6 medium potatoes (washed)
4 tablespoons French Salad Dressing (you can easily make this for yourself but I was lazy, I used store-bought)
juice and grated rind from ½ lemon
1 small ripe avocado
pinch salt
freshly ground black pepper (to taste)
1 clove garlic (bruised and finely chopped)
1 teaspoon sugar (optional)
3 tablespoons fresh cream (can be substituted with milk)
2 tablespoons chopped spring onions
3 teaspoons chopped fresh parsley
Method
Cover the potatoes with just enough water, bring to boil, then reduce heat and slowly simmer until potatoes just become soft. Drain the potatoes and pour cold water over them (this makes removing the potato peels so much easier should you want to remove them). Cut the potatoes in blocks and mix lightly with the French Salad Dressing (this should be done while the potatoes are still warm).
Halve the avocado and spoon the meat of the avocado out. Mix the avocado, lemon juice, lemon rind, salt, pepper, garlic. sugar and cream or milk until smooth. A food processor is quicker here but a fork does the job just as well. If the sauce is a bit too thick you can add extra cream or milk. Add the spring onion and parsley to this mixture.
Lightly mix the sauce into the potato and serve cold. This recipe is sufficient for 4 portions.
SOETSUURSLAAI: [alles oor slaai]
1 Blik botterbone
1 Blik pynappelstukke (410g)
50 ml stroop of bruinsuiker
50 ml asyn
25 ml mielieblom aangemaak met bietjie water
Plaas bone en pynappel saam met hulle vloeistof in kastrol.
Voeg stroop of bruinsuiker, asyn en mielieblom by.
Verhit en verkoel in yskas.
KOUE HEEL MIELIESLAAI:
Jong vars heel Geelmielies (1 of 2 per persoon)
1 Bottel Franse Slaaisous
Kook Mielies vir 15 min (afhangende van grootte )
Sny Mieliestronke in 4 - 5 cm stukke
Sit in marineerbak saam met slaaisous en draai af en toe om.
Geniet saam met braaivleis.
KERRIE PERSKES: [heerlik saam met braaivleis of enige vleis geregte]
440 g Perskes
500 ml Bruin Asyn
12,5 ml Borrie
8 Klein Uitjies
12,5 ml Kerrie Poeier
10 ml Mielieblom
250 ml Suiker
Metode:
Versnipper Perskes.
Kook asyn, kerriepoeier, borrie en uise saam.
Voeg suiker en mielieblom by om sous te verdik.
Voeg perskes by en kook goed.
Bedien warm of koud op.
Wenk:
Uie kan in ringe gesny word.
Los slaai in yskas vir 'n dag sodat geure behoorlik kan meng.
DUITSE BEETSLAAI:
1 kop gaar vleisblokkies of worsies
1 rou appelblokkies
5 e mayonnaise
2 hardgekookte eiers gesny
1 kop gaar beetblokkies
3 e asyn
10 e suur of vars room
½ t baie fyn gekapte uie of cocktail uitjies
Meng alles, laat staan vir `n paar uur en bedien.
GRONDBOONTJIESLAAI: [ HEERLIK SAAM MET BRAAIVLEIS]
120g Cheddarkaas
1 pynappel
4 selderystingels
30g geroosterde grondboontjies
1 koppie vars room
sap van 1 suurlemoen
speserye
suiker
Metode:
•Maak die seldery skoon en sny op. Sny kaas en pynappel in stukkies. Meng alles en voeg grondboontjies en suiker by.
•Gooi room oor slaai en vou in. Meng suurlemoensap by om room te verdik.
•Geur na smaak.
•Vrugtejoghurt kan pleks van room gebruik word.
GESTOLDE AVOKADO SLAAI: [AVOKODOPEER RESEPTE]
1 groot avokado, fyngedruk
1 pakkie suurlemoenjellie
375ml kookwater
1 klein gerasperde ui
25ml mayonnaise
Maak suurlemoenjellie aan met die kookwater. Voeg avokado, ui en mayonnaise by. Meng goed en laat stol.
TAMATIE EN MOSSEL SLAAI: [onbekend]
Hierdie is my gunsteling slaai. Dit is goed genoeg vir `n konings-onthaal. Die resep is vir 3(drie) persone.
Bestanddele:
• 1 (85gram) blikkie gerookte mossels, gedreineer
• Vars
• 3 middelslag Tamaties
• 75 ml (1/3 koppie) Maaskaas
• 30 ml (2 eetlepels) seldery, in klein blokkies gesny.
• 15 - 30 ml (1 - 2 eetlepels) gras ui, gekap
• 15 ml (1 eetlepel) Mayonnaise
• Sout en peper na smaak
• 30 ml (2 eetlepels) Pietersielie, gekap. Hou bietjie oor vir garnering.
Metode:
Dreineer Mossels deeglik en sprinkel liggies met suurlemoen sap. Laat vir `n rukkie dreineer.
•Sny die tamaties se een punt af en hou vir garnering. Skep die binnekant uit en plaas dop op `n papier handoekie om te dreineer.
•Meng Mossels, maaskaas,seldery,ui,mayonnaise, sout en peper en pietersielie.
•Skep mengsel in tamatie doppe en plaas elk op `n kleinbordjie.
•Garneer met tamatie, pietersielie en afgesnyde punte.
RANCH DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
BIELIE VAN 'N BILTONGSLAAI:
1 Kropslaai, blare gewas en met die hand geskeur in repies
2 Selderystingels, opgekap in skywe
4 Opgesnyde tamaties
250g Bloukaas (2 pakkies)
1 Koppie heel pekanneute (sonder die doppe)
4 tot 6 Bakhande klam beesbiltong – in repies gesny)
SO MAAK JY;
Plaas die blaarslaai, tamatie, seldery en pekanneute in ’n bak. Krummel die bloukaas daaroor en meng dit goed. Maak slaaisous, bedruip oor slaai en meng weer. Bedek die slaai met jou biltong sodat jou mede-eters nie deur al die groen afgeskrik word nie.
BLAAUWKRANZ-AARTAPPELSLAAI:
6 medium aartappels, gaar, in skywe gesny
3 gekookte eiers, 2 in skywe en 1 gekap
4 grasuie, gekap
sout en suurlemoenpeper
170ml bloukaas, fyn gekrummel
50 ml mayonnaise
175 ml natuurlike jogurt
15 ml vars, gekapte pietersielie
1 grasui, grof gekap vir garnering
1. Rangskik die aartappels, eierskywe en gekapte grasuie in lae in 'n slaaibak.
2. Geur elke aartappel en eierlaag met 'n bietjie sout en peper.
3. Meng die kaas, jogurt, mayonnaise en pietersielie saam en giet oor die slaai.
4.. Garneer met gekapte, hard gekookte eier en grasuie.
Wenk:
Berei die slaaisous vooraf en verkoel vir 2-3 ure sodat die geure kan ontwikkel.
BROS AARTAPPELSKILSLAAI:
8 aartappels se skille
15ml olie
200g gekapte spekvleis
blaarslaai
100ml gekapte haselneute
60g fetakaas, in blokkies gesny
3 rooi, ongeskilde appels, in blokkies
Skrop aartappels onder koue, lopende water. Druk droog. Skil aartappels in eweredige repe en braai in verhitte olie tot goudbruin en bros. Braai spekvleis tot bruin en bros en dreineer. Voer ‘n slaaibak uit met slaaiblare. Meng neute, kaas, appel, spekvleis en aartappelskille liggies. Plaas in slaaibak en verkoel. Lewer 4 porsies.
BRUINRYS-EN-HEELPITMIELIESLAAI:
500ml gaar bruinrys
1 Engelse komkommer (in blokkies)
410g (1 blik) heel mieliepitte (gedreineer)
1 rooi of groen soetrissie (ontpit & gekap)
1 bossie stingeluie (gekap)
GROENSLAAISOUS:
150ml gewone jogurt
1 huisie knoffel (fyn gemaak)
sout en peper na smaak
3ml aangemaakte mosterd
25ml gerasperde ui
50ml gekapte pietersielie
25ml vars suurlemoensap
25 ml agurkies (fyngekap)
Meng bestanddele vir slaai en plaas in opdienbord. Plaas bestanddele vir slaaisous in ‘n voedsel verwerker en verwerk tot glad. Giet slaaisous oor slaai net voor bediening. Meng goed om egalig te bedek, en bedien. Lewer 6 porsies.
ANDERSE PIESANGSLAAI:
Hierdie is 'n slaai wat jy in minute kan voorberei en as bygereg tot 'n braai of kerriegereg kan bedien.
5 ryp, maar ferm piesangs
5 droë appelkose, gesnipper
125 ml grenadellajogurt
37,5 ml kondensmelk
Sny die piesangs in skyfies in 'n slaaibak. Voeg die gesnipperde appelkose by. Meng die jogurt en kondensmelk en voeg by die vrugte. Meng liggies met 'n vurk.
Variasie:
Voeg ook avokadoblokkies by die piesangslaai.
ANDERSE WORTELSLAAI:
450g geelwortels (geskil en grof gerasper)
groot lemoen (geskil &in skyfies)
75g radyse (gewas en in skyfies gesny)
60ml gekapte pietersielie
SLAAISOUS:
90ml olie
30ml suurlemoensap
60ml lemoensap
5ml heuning
2,5ml sout
Meng alle sous bestanddele goed saam. Meng alle slaai bestanddele liggies saam, en giet slaaisous bo-oor. Verkoel in yskas voor opdiening.
TJOU-TJOU-SLAAI:
6 piesangs
1 blik vrugte kelkie (fruit cocktail) (410g)
1 blik kondensmelk (397g)
1 bottel Koo Picalilly (390g of 400g)
knippie sout
Sit jou piesangs met skille aan in ´n bak. Gooi kookwater bo oor en laat lê so vir ´n minuut of 2. Die skille van die piesangs word swart. Haal uit kookwater, skil jou piesangs en sny in skyfies. Gooi piesang skyfies, fruit cocktail, kondensmelk, sout en picalilly in ´n bak en meng goed deur.
Bedien koud.
APPEL EN OKKERNEUTSLAAI:
4 porsies
4 rooiappels
Sap van 1 suurlemoen
120ml mayonnaise
15ml dijonmosterd
4 seldersystingels, in groterige stukke gesny
100g heel okkerneute
60g “watercress” [bronkors] geskeur
Sny appels in wiggies en gooi suurlemoensap oor.
Meng mayonnaise en mosterd.
Meng al die bestanddele goed deur.
Verkil en geniet saam met brood, vleis of pasta.
CUCUMBER AND SOUR CREAM SALAD:
1 package lime Jelly(3 oz.)
3/4 cup. hot water
1 cup grated cucumbers
1/4 cup. lemon juice
1 T. grated onion
1 cup. sour cream
1 heaping T. mayonnaise
Melt lime Jelly in hot water and cool. Add lemon juice and grated onion. Combine sour cream (stirred until fluffy) and mayonnaise. Stir into Jelly mixture. Mix all well and pour into mold. Be sure and scrap out the seeds from the cucumbers.
GESTOLDE WORTELSLAAI:
1 medium blik 'crushed' pynappelstukke
4 koppies gerasperde wortels
1 pakkie pynappeljellie
3 teelepels gelatine (aangemaak met 2 eetlepels lou water)
halwe teelepel sout
kwart koppie suiker
2 teelepels suurlemoensap
1 blik Nestle Room
Voorbereiding:
1. Gooi sap van pynappelstukke af, 1 koppie. Voeg 2 koppies water by 1
koppie pynappelsap en laat kook.
2. Haal af van stoof en laat afkoel. Voeg jellie, suurlemoensap, sout,
gelatine en suiker by.
3. Laat afkoel tot dikte van wit van 'n eier. Rasper 4 koppies wortels by.
4. Voeg fyn pynappelstukkies by afgekoelde jelliemengsel.5. Voeg geklopte room by. Gooi in vorm en laat stol.
GESTOLDE WORTELSLAAI: (Baie lekker)
3 x Koppies fyn gerasperde wortels
'n knippie sout
125ml suiker
125ml vars room
1 x blik 410gr fyn pynappel moes
1 x pakkie lemoen of pynappel Jellie
Metode;
Sif pynappelmoes, hou sap eenkant
Meng wortels/sout/ suiker en pynappelmoes saam in 'n mengbak, verseël en sit eenkant,
Vul pynappelsap met water tot 250ml en giet in kastrol en kook/ gooi jellie poeier in terwyl dit voordurend geroer word totdat al die jellie gesmelt het, haal af van stoof en laat dik word maar nie gestol nie, roer by mengsel en klits apart die room totdat dit dik is. Meng room saam met die mengsel en plaas in yskas tot heeltemal gestol.
GESTOLDE KLAPPERSLAAI: (Stephanie Strydom)
Blik (410 g) Fyn Pynappels
2 Pakkies pynappel jellie
1 Blik verkoelde ingedampte melk
Rooipeper
Pietersielie na smaak
Water
250 g Roomkaas
375 ml Klapper
Aromat
Metode
Dreineer pynappel en behou vloeistof. Vul pynappel vloeistof aan tot 375 ml met water. Plaas pynappel water in kastrol en kook vir 5 minute. Voeg jelliepoeier by en roer tot opgelos. Laat afkoel. Meng pynappel en roomkaas in die jellie. Klits ingedampte melk styf. Voeg nou die jellie mengsel drupsgewys by die melk en klits aanhoudend. Voeg res van die bestanddele by en meng goed. Gooi in vorm. Plaas in yskas tot gestol. Ontvorm en garneer soos verkies.
GESTOLDE AARTAPPELSLAAI:
600ml tamatiesop
15g gelatien (25 ml) - geweek in
50ml koue water
5g sout (5 ml)
500mg peper (1 ml)
12,5ml druiweasyn
5g bruinsuiker (5 ml)
400g gaar aartappelblokkies (500 ml)
fyngekerfde slaaiblare
pietersielie
Metode:
Verhit die tamatiesop tot kookpunt en voeg die gelatien by. Roer die sout, peper, asyn en suikr by totdat opgelos.
Skep die helfte van die gelatienmengsel in `n klam vorm en plaas in `n koelkas totdat dit begin stol.
Skep die aartappelblokkies hierop en giet die res van die gelatienmengsel oor. Laat in die koelkas totdat dit gestol het en keer uit op n bord gevoer met fyngekerfde blaarslaai.
Garneer met pietersielie, 600ml tamatiesap of - moes,berei van vars tamaties, kan gebruik word ipv die tamatiesop.
GESTOLDE BEETSLAAI:
3 bete
80g braamjelliepoeier
25ml asyn sout en peper na smaak
slaaiblare en mayonnaise vir garnering
Kook die beet 2-3 uur lank totdat dit sag is. Dreineer dit, maar behou 375ml van die water waarin die beet gekook is. Los die jelliepoeier in die warm beetwater op en hou dit eenkant. Voeg die asyn, sout en peper by en verkoel dit totdat dit begin stol. Vryf intussen die beetskille af en rasper die beet. Roer die beet by die jellie wanneer dit begin stol en gooi die mengsel in 'n nat vorm. Verkoel dit totdat dit gestol het. Ontvorm dit op slaaiblare en garneer dit mayonnaise.
AVOKADO SLAAI:
1 groot avokado, fyngedruk
1 pakkie suurlemoenjellie
375ml kookwater
1 klein gerasperde ui
25ml mayonnaise
Maak suurlemoenjellie aan met die kookwater. Voeg avokado, ui en mayonnaise by.Meng goed en laat stol.
KOMKOMMER MOUSSE:
125 g roomkaas
175 ml jogurt
½ Engelse komkommer
15 ml suurlemoensap
15 ml gelatien
125 ml hoenderaftreksel
sout
witpeper
Sous:
250 ml jogurt
30 ml mayonnaise
sout
witpeper
30 ml varsgekapte dille
Klop die kaas en jogurt saam tot dit glad is.
Rasper die komkommer en voeg saam met die suurlemoensap by die kaasmengsel.
Sprinkel die gelatien oor die aftreksel en roer tot dit opgelos is. Gooi by die komkommermengsel en roer goed.
Proe vir sout en peper.
Gooi in jou vorm/s en plaas in die yskas tot dit gestol is.
Vir die sous meng bloot al die bestanddele goed saam.
Vir opdiening gooi jy die sous in 'n bordjie en plaas dan die gestolde mousse daarin. Garneer met komkommer.
Gebruik dit as 'n bykos of bedien dit as 'n vingerete saam met beskuitjies of roosterbrood.
GESTOLDE MAASKAASSLAAI:
*1 x 80g-pakkie groenpruimjelliepoeier;
250ml kookwater;
1 x 440g-blik fyn pynappel (1 blik);
30ml asyn;
125ml joghurt;
100g korrelrige maaskaas (100ml);
50ml pietersielie, fyn gekap;
knippie rooipeper.
Los die jelliepoeier in die kookwater op.
Dreineer die pynappel en behou die stroop.
Voeg genoeg water by die pyn appelstroop om 200ml te maak.
Voeg die pynappel stroop by die jellie.
Verkoel die jellie totdat dit begin stol.
Voeg die pynappel en die res van die bestanddele by.
Meng alles goed saam.
Gooi die mengsel in 'n vorm wat liggies met olie besmeer is.
Verkoel dit tot dit gestol het en keer dit uit op 'n bord.
GESTOLDE ASPERSIE- SLAAI:
(6 porsies)
*1 x 80g-pakkie suurlemoenjellie;
200ml kookwater;
125ml koue water;
12,5ml suurlemoensap;
25ml mayonnaise of suurroom;
75g laevet-maaskaas (75ml);
sout en swartpeper na smaak;
75ml joghurt;
250ml aspersies, fyn gekap;
125ml gaar ertjies;
125ml appel, gekap;
pietersielie en suurlemoenskyfies vir garnering.
*Los die jelliepoeier in die kookwater op.
Laat afkoel.
Voeg die koue water, suurlemoensap, mayonnaise of suurroom, maaskaas, sout en peper en joghurt by.
Meng goed.
Verkoel die mengsel totdat dit begin stol.
Voeg die aspersies, ertjies, en appel by die jelliemengsel en meng goed.
Spoel 'n vorm met koue water uit.
Gooi die mengsel in die nat vorm en verkoel dit totdat dit gestol het.
Keer dit uit op 'n bord en garneer dit met pietersielie en suurlemoenskyfies.
BEVRORE PYNAPPELSLAAI:
(4 -6 porsies)
*220g ingemaakte fyn pynappel ('n halwe x 440g-blik);
2 eiers, geklop;
100g suiker (125ml);
50ml suurlemoensap;
50ml water;
knippie sout;
500ml ongeskilde appel, gerasper;
50g neute, gekap (125ml);
250ml room, styf geklop.
*Verhit die pynappel, eiers, suiker, water, suurlemoensap en sout oor lae hitte totdat dit begin verdik.
Laat afkoel.
Roer die appel en neute by.
Vou die geklopte room in.
Gooi die mengsel in 'n vorm.
Bevries dit totdat dit styf is.
Laat staan dit tien minute lank by kamertemperatuur en sny dit in blokkies.
Bevries dit weer.
Wenk:
Die slaai hou weke lank goed in die vrieskas.
GESTOLDE HOENDERSLAAI SUPREME:
500 ml gaar gekapte County Fair Hoenderborsies
375 ml tamatiesop
20 ml gelatien
125 ml gekapte komkommer
125 ml warm water
125 ml ingedampte melk
60 ml mayonnaise
sout en peper
blaarsaai klein kersie-tamaties
gestopte olywe en pietersielie klein gekleurde piekeluitjies skyfies suurlemoen
Metode:
Meng die melk en sop deeglik.
Los gelatien in die warm water op en voeg dit by die sopmengsel.
Voeg die oorblywende bestanddele by.
Gooi in mooi vorm en verkoel tot gestol.
Opdiening:
Rangskik skoon kropslaaiblare op 'n plat ronde bord.
Keer nou gestolde slaai uit vorm en plaas versigtig bo-op slaaiblare in die middel van die bord.
Garneer nou volgens keuse met bestanddele om dit 'n mooi aantreklike voorkom te gee.
Dien op in skywe met brood en kaas-poffertjies.
Perskeroom met brandewyn kan as nagereg voorgesit word.
KOMKOMMER SLAAIVORM:
Dis maklik en vinnig om te maak en behoort by almal byval te vind.
1 groot Engelse komkommer
1 pakkie (80 g) suurlemoenjellie
250 ml kookwater
15 ml gerasperde ui
125 ml gekapte dille komkommertjies
125 ml gekapte rooi of geel ontpitte soetrissie
250 ml appelkoos-jogurt
Rasper die komkommer met skil en hou eenkant. Los die jellie op in die kookwater en laat effe afkoel.
Berei 'n ringvorm deur dit met kleefwerende sproei te spuit.
Meng al die bestanddele en giet in ringvorm. Plaas in yskas tot gestol.
Ontvorm op opdienbord en garneer na smaak.
GESTOLDE HASELNEUT- EN MARSCAPONE-GROENTEVORM
(Berei reeds vorige aand voor)
100g McCain Carrots Julienne
100g McCain Broccoli Cuts
150ml seldery, dun en diagonaal gesnipper
10g (1 koevertjie) gelatien
180ml verhitte groente- of hoenderaftreksel
45ml koue water
250g Marscaponekaas
1–3 huisies knoffel, gesnipper
100g haselneute, gerooster en velletjies afgevryf
4 heel sprietuie, dik gesny
125ml basiliekruidblare
geurmiddels: kruiesout en gemaalde swartpeper na smaak
Berei McCain groentes voor volgens aanwysings op verpakking en plaas in mengbak. Sny groter groentes kleiner sodat dit eenvormig is. Blansjeer seldery, voeg by groentes en sit opsy. Laat gelatien in koue water spons en voeg dit dan by warm aftreksel. Roer tot opgelos en sit opsy. Verwerk res van bestanddele (hou ‘n paar neute uit vir garnering) tot syglad. Voeg mengsel by groentes, giet gelatienmengsel in en meng goed. Voer ‘n klein broodpannetjie (of ander geskikte houer) uit met kleefplastiek, spuit met olyfoliesproei en plaas mengsel daarin. Laat 4 uur in yskas staan of tot dit ferm is. Dop uit op ‘n bord, verwyder plastiek en garneer. Bedien as voorgereg met Melba roosterbrood of met ‘n kraakvars slaai en volgraanbroodjies as ‘n ligte maal.
GESTOLDE TUNAGEREG:
Hierdie reseppie is dood maklik om voor te berei.
Maak dit sommer drie dae voor die tyd, en hou in yskas tot benodig.
3 Blikkies Tuna (in water)
1 Groterige ui. Baie fyn gekap.
3 Gekookte eiers, fyn gekap.
4 Klein agurkies, fyn gekap.
1 Koppie Mayonaise.
1 Koppie kookwater,
1 Pakkie suurlemoenjellie.
1 Teelepel gelatien.
Varsgemaalde Swart peper.
Metode.
Dreineer die tunavis.
Los Jellie en ekstra gelatien in kookwater op.
Meng al die bestanddele, maar vou mayonaise laaste in.
Maak vorms of houers eers nat voor mengsel ingegiet word.
Stol in klein kelkies of een groot ring.
Genoeg vir plus/minus 25 kelkies
Bedien op vars slaaiblaar met pietersielie en klein tamaties vir garnering.
7 LAAGSLAAI: (Nickey)
1 Kropslaai Gebreek
Fyn gerasperde rou uie na smaak
Spek gebraai en in blokkies gesny (Addisioneel)
Omtrent 6 hardgekookte eiers, gesny
Gerasperde wortels
500 g Gevriesde Petite Pois Ertjies
Miracle Whip (Verkieslik) of enige Mayonaise na smaak
Gerasperde Kaas
Metode
Pak al die bestanddele in dieselfde volgorde in 'n bak, moet dit nie meng nie.
Skep die Miracle Whip oor sodat dit die slaai bedek soos 'n room.
Strooi gerasperde kaas oor.
Slaai moet verkieslik in die oggend gemaak word vir die aand, maar as dit al die vorige dag gemaak word dan is die slaai op sy lekkerste.
Wenk
Hierdie wenk kom van Yvonne af en dit is hoe sy die slaai maak. Sy pak die slaaiblare in die bak, dan gooi sy die uie oor en gooi vir versiering ook pietersielie oor. Dan volg die wortels, ertjies, Miracle Whip en die kaas. Die weergawe van die slaai moet ook die vorige dag gemaak word.
HOENDER PASTASLAAI: (Sarie)
1 Heel hoender
Sprite
pasta van jou keuse
hoenderspeserye
blatjang
sout/peper na smaak
knoffel (ops)
mosterd
uie
Wit sampioene
Kook hoender in sprite tot sag, ontbeen en sny in stukkies, moenie sous weggooi nie.
Sny sampioene in skyfies. Soteer uie en sampioene in bietjie olie.
Plaas hoenderstukkies terug in kastrol, voeg al die ander bestanddele behalwe pasta by, voeg nog Sprite by indien nodig.
Bring tot kookpunt en prut tot sappig.
Kook pasta soos normaalweg, dreineer, voeg hoender mengsel by en meng goed.
Bedien met 'n mengelslaai.
CRABSTICKS SLAAI:
1 x pakkie ‘Crabsticks’
1 x groen pepper
1 x rooi pepper
1 x geel pepper
1 medium tot groot ui
Mayonnaise
Ontvries die ‘crabsticks’, sny in ringetjies, sny al die pepers fyn nadat
dit ontpit is, sny die ui fyn en meng alles saam met die mayonnaise.
HEEEEERLIK!
MAKLIKE UITJIESLAAI:
500-750g skoongemaakte uitjies
100ml kondensmelk
5ml mosterdpoeier
100ml tamatiesous
100ml witasyn
Kook die uitjies in soutwater tot sag en dreineer. Laat koud word. Meng kondensmelk en mosterdpoeier. Klop tamatiesous en asyn by en meng goed. Plaas uitjies in ‘n slaai bak en gooi die sous bo-oor.
Lewer 4-6 porsies
VINNIGE APPELSLAAI:
Omdat hierdie ‘n kampkos resep is, word bestandele en hoeveelhede per kop sommer so met die oog geskat.
BestanddeleGerasperde Appel (geskil of ongeskil)
Grondboontjies en Rosyne
Romerige Mayonaise
Metode:
Meng alles bymekaar en skep op slaaiblare.
RYSVORM MET HAM EN PERSKE:
(Berei reeds vorige aand voor)
500g McCain Combo's Spanish Stir Fry
125ml voorbereide hoenderaftreksel
20g (2 koervertjies) gelatien
65ml kookwater
6 heel sprietuie, dun gesny
180g ham, in blokkies gesny
250ml geblikte perskes, in blokkies gesny
90ml gekapte pietersielie
125ml lae-olie mayonnaise
125ml suurroom
geurmiddels: knoffel- en kruiesout en gemaalde swartpeper
Plaas McCain roerbraai in 'n kastrol en voeg aftreksel by. Roer goed, bring tot kookpunt, verminder hitte en laat prut tot gaar, ongeveer 10 minute. Spons gelatien in 'n bietjie koue water en roer in kookwater tot opgelos. Meng roerbraai deeglik met gelatienoplossing en res van bestanddele. Giet mengsel in 'n geskikte vorm wat met kleefplastiek uitgevoer en dan met kleefvrye sproei bespuit is. Plaas minstens 4 uur in yskas om te stol. Keer net voor bediening uit, garneer en bedien.
SEEKOSSLAAI: [ONBEKEND]
250g visfilet(kabeljou, tongvis ens.)/haddock en hake
5ml kruie
15ml olie
3 sprietuitjies (gekap)
300g vars spinasie
4 selderystingels (in repies)
150g garnale (gaar gekook of geroerbraai)
50g geroosterde sonneblomsaad
SOUS:
45ml mayonnaise
15ml jogurt
15ml fyn dille
10ml suurlemoensap
sout en peper
Vryf visfilette met kruie en braai in warm olie tot goudbruin. Laat afkoel. Meng spinasie, sprietuitjies, seldery en garnale in slaaibak. Voeg visfilette by slaai. Strooi sonneblom saad oor die slaai.
BEREI DIE SOUS:
Meng mayonnaise, jogurt, dille, suurlemoensap, sout en peper en giet oor die slaai.
Druiwekorrels gehalveer en hierby ingemeng is net so lekker.
Dis heerlik op sy eie of as voorgereg.
LEMOEN-EN-UIESLAAI: [ONBEKEND]
3 lemoene
2 uie
2.5ml sout
1ml swartpeper, vars gemaal
1ml selderysout
25ml olie
12.5ml asyn
12.5ml gekapte pietersielie
Skil die lemoene af sodat al die membrane verwyder is. Sny dit in skywe. Skil die uie en sny dit in dun skywe. Gooi kookwater op die ui, laat staan vir 1 minuut lank en dreineer. Meng die ui en die lemoen. Sprinkel sout, swartpeper en selderysout oor. Meng die asyn en olie goed. Gooi die slaaisous oor die slaai en meng liggies. Strooi die pietersielie oor.
HOENDERSLAAI MET MANGO EN GEMMER MAYONNAISE:
6 hoenderborsie filette
250ml wit wyn
250ml hoenderaftreksel
2ml swart peperkorrels
3 lourierblare
bossie gemengde kruie
2 selderystingels, gekap
45ml pietersielie, gekap
3 groot mango's, geskil en gesny.
Gemmer mayonnaise:
200ml mayonnaise
200ml suurroom
1 suurlemoenskil, gerasper
30ml suurlemoensap;
10ml heuning
1 stukkie gemmerwortel, geskil en gerasper
sout en peper na smaak.
Meng alle mayonnaise bestanddele saam, geur en verkoel.
Kook hoender liggies gaar in wyn en hoenderaftreksel, asook met kruie, peperkorrels en lourier blare. Sodra gaar, sny in stukkies. Meng gaar hoender met seldery, pietersielie en mango skyfies. Meng met gemmer mayonnaise.
BROCCOLLI SLAAI:
Broccolli
Spek
Feta kaas
Mayonnaise
Ui
Suiker
•Die aand voor ek die slaai maak, was ek die broccolli en sit dit dan in 'n ziplock sakkie, die volgende dag is die broccolli kraakvars en stewig.
•Rasper ui en gooi suiker in die gerasperde ui (so 1 eetlepel suiker per ui). Laat vir minstens 'n halfuur staan.
•Roer mayonnaise by die ui en suiker mengsel.
•Braai spek tot gaar en hou eenkant om af te koel.
•Breek broccolli in eetbare blommetjies, probeer die stingeltjies hou - dis die voedsaamste van die hele lot!
•Sny fetakaas (of enige kaas indien jy nie van feta hou nie) in blokkies.
•Meng alles saam en geniet.
BUTTERNUT SLAAI:
1 rou butter nut gerasper
Blikkie perskes of ingelegde mango fyn opgesny
meng met mekaar en laat oornag in die yskas (toegemaak)
Net voor opdiening voeg jy een pakkie aangemaakte pynappel of perske jellie by en meng goed (die jellie moet nie gestol wees nie so waterig is reg, jy hoef ook nie alles te gebruik nie net soveel as wat jy wil). en dis hoe maklik dit is.
WARM KAAS EN AARTAPPELSLAAI:
4 groot aartappels
120g Zoetvlei kaas, in blokkies gesny
2 repe spekvleis, gebraai & gekap
125ml Franse slaaisous
gekapte grasuie
Kook aartappels in kookwater tot sag.
Trek skil af en sny in blokkies.
Plaas in opdienbak.
Voeg kaasblokkies by en meng.
Sprinkel spekvleis oor.
Verhit slaaisous maar moenie kook nie.
Giet oor slaai, sprinkel grasuie oor en dien dadelik op.
FRANSISCA SE KERRIE-RYSSLAAI:
2 groot tamaties gekap
1 blik ertjies
1 blik ingelegde perskes, gesnipper
2 koppies gaar rys
1 koppie mayonnaise
15 ml kerriepoeier
1 gekapte ui
½ bottel chutney
• Meng tamaties, ertjies, perskes en rys.
... • Meng die mayonnaise en kerriepoeier.
• Voeg die chutney by.
• Meng saam met die rysmengsel en dien op.
POOLSE BRAAISLAAI: [ONBEKEND]
6 eiers (hard gekook en opgekap)
1 blik pitmielies
1 koppie gerasperde kaas
1 groot opgekapte ui
1 blik baked beans (opsioneel)
titseltjie mosterd
mayonnaise
• Meng alles saam.
BRAAIVLEIS BAKED BEANS.: (Rina Fourie)
1 x 410g Kook Baked Beans in tamatiesous
25ml bruinsuiker
2ml droë mosterd
65ml tamatiesous
4 repe spekvleis fyn gesnipper
50ml gepkapte ui
50ml worcestersous
Stel oond op 180°C. Meng alles saam en gooi in oondvaste bak met deksel en bak vir 20 min. Verwyder deksel en bak verder vir 20 min. Kan ‘n dag voor die tyd gemaak word. Bedien warm of koud.
BLITSVINNIGE BRAAI SLAAI: [ONBEKEND]
1 Blik Pitmielies gedreineer;
Blik Crushed Pineapple gedreineer;
1 Koppie Mayonnaise;
halwe blik kondensmelk.
Meng al die bestanddele saam en verkoel. Voila !!!
(Indien te droog, voeg ewe hoeveelhede Mayo en kondensmelk by.)
JOGHURT SLAAI: (Ma San vanuit Niekerkshoop in die Karoo)
250ml (1 koppie) room
250ml (1 koppie) appelkoosjoghurt
1 klein blikkie pynappelstukke
500ml gaar kwepers
125 ml (½ koppie) okkerneute fyngekap
6 piesangs
Meng die room en joghurt.
Voeg res van bestandele by.
Sny net voor opdiening die piesings is.
PERI-PERI PASTASLAAI:
1pk 500g Pasta [Gnocchi]
1k Tamatiesous
1k Suiker
1k Olie
1k Druiwe Asyn
2 van 250ml bottels Knorr Peri-peri Sous
4 Groot uie [fyn gekap]
6 Groen/Rooi Rissies [gekap]
Kook pasta vinnig in diep water met sout en 1E Olie, dreineer en spoel af.
Smelt bestandele saam oor medium hitte.
Roer Uie en Rissies saam en roer goed deur.Voeg Pasta by en roer liggies deur.
Laat staan oornag.
Bedien warm of koud.
[Hou lank in die yskas]
AUBERGINE AND BROCCOLI SALAD WITH CUMIN AND HONEY:
HIERDIE IS REGTIG BAIE YUMMY!!
Recipe from: Caro de Waal -
Preparation time: 15 min
Cooking time: 20 min
Ingredients:
• 10 baby aubergines
• 1/2 broccoli
• Roll of goats cheese
• 1 plum
• 1 thumb ginger
• 2 fat garlic cloves
• 2 Tbs honey
• 2 tsp cumin
• Vegetable oil
• Extra Virgin olive oil
• Seasoning
Method:
Preheat oven to 220° C [of in 'n pan of op die rooster]
Slice the aubergine about 1/2 cm thick.
In a large bowl, mix the cumin, honey, salt and pepper and about 2 T vegetable oil together.
Toss the aubergine slices into the mixture and make sure they are all coated.
Lay them out on a baking tray and place in the oven for about 10-15 minutes or until just starting to brown.
Cut the broccoli florets into flat trees (the same thickness as the aubergine).
Great the garlic and peel and grate the ginger on the small (not smallest) eye of the grater.
Toss the broccoli in a pan with a little vegetable oil and the ginger and garlic, season well until just done.
Skin and dice the plum into small blocks.
Lay the aubergines and the broccoli onto a platter and crumble over the goats cheese.
Garnish with the diced plum.
KERRIE KOMKOMMERSLAAI:
½ kop olyfolie
1/3 kop heuning
2 t kerriepoeier
1 t sout
knypie cayenne peper
Sap van een suurlemoen
½ bossie cilantro gekap
½ rooi ui fyngekap
1 bossie/sakkie spinasie
2 komkommers, in skyfies gesny
½ kop cashewneute gekap
Meng die eerste 6 bestanddele baie goed.
Voeg die res by en meng.
Verkoel tot benodig.
KERRIE WORTELSLAAI:
4 persone as bykos
3 middelslag wortels, plus 1 kop, gerasper
1/4 kop vars mint, gekap
Sap van 2 clementines en 1½ suurlemoen
1 t kerriepoeier
1/4 t swartpeper
½ t sout
Meng alles goed saam.
Verkoel en bedien.
HOENDERLEWER SLAAI:
6 spring uie fyn gekap
2 tamaties in kwarte
so 7 cm komkommer fyn gekap
125g spek bros gebraai
100g hoender lewers gekap en skoon gemaak
vars gemaalde swart peper
2 snye brood
slaai sous
1 t franse mosterd
3 Eetlepels
suurlemoensap
1 E lemoensap
1 e wyn asyn
sout en swart peper
Braai uie droog in pan en meng met tamatie en komkommer.
Braai lewer met swartpeper in pan. Rooster brood en sny in klein blokkies Berei slaaisous en meng alles liggies saam en gooi slaaisous oor en geniet dadelik.
KRAP EN GARNAAL SLAAI:
1 groot advokadopeer
1/2 ui
1 koppie Miracle whip
1 pakkie voorafgekookte garnale
1 pakkie crab sticks
Kook die garnale en dreineer.
Week die crab sticks in kookwater vir 'n paar minute - dit maak dat hulle nie so taai is nie.
Druk avo fyn en meng met mayonnaise en gerasperde ui.
Geur met sout, peper, suurlemoen en 'n druppeltjie of twee Tobasco.
Haal die plastiek af van die crab sticks en sny elkeen in so 3 stukkies en pak in slaaibak saam met die garnale.
Gooi die avo-mengsel bo-oor en garneer met 'n skyf suurlemoen en pietersielie.
Hierdie seekosslaai is 'n wenner, dit kan selfs as 'n voorgereg gebruik word.
AVOKADO SLAAI MET BACON EN NEUTE: [BRAAIDAG Melinda v Rooyen]
6 sprietuie, in ringe gesny met groen lowwe
1 pak gemengde slaaiblare
8 repe swoerdlose bacon
4 snye witbrood sonder korsies
1 groot, ryp avokado
125 ml pekanneute, grof gekap
125 ml Franse slaaisous
Breek die slaaiblare in kleiner stukkies en plaas in die slaaibak saam met die gesnyde sprietuie.
Sny die spek in 1 cm-stukkies en roerbraai in 'n bietjie olie tot bros. Haal uit en dreineer op kombuis papier. Sny die brood in blokkies (1cm x 1cm) en braai in dieselfde pan as die spek tot goudbruin. Voeg 'n bietjie ekstra olie by indien nodig. Haal uit en dreineer. Sny die avokado en rangskik op die slaaiblare. Bedek met slaaisous. Sprinkel neute, spek en bros broodblokkies oor slaai net voor opdiening.
BILTONGSLAAI MET SUURLEMOENVINKELSOUS SLAAI: [BRAAIDAG Marí Delport]
500ml dun skyfies klam beesbiltong
100ml Franse slaaisous
12 jong spinasie of slaaiblare
125ml boontjiespruite
1 rooi soetrissie, ontpit, in dun repe gesny
125 gewone of knoffelcroutons
2 hardgekookte eiers, in kwarte gesny
SLAAISOUS
150ml mayonnaise
150ml suurroom
5ml gekapte, vars vinkelblare
1 ui, gerasper
5ml droë of 15ml gekapte, vars pietersielie
15ml suurlemoensap
1ml aangemaakte mosterd sout en varsgemaalde swartpeper
Marineer biltong 4-6 uur in Franse slaaisous.
Meng die blare en spruite liggies saam.
Dreineer die biltong en voeg saam met die soetrissie en eierkwarte by die blaarmengsel.
Meng liggies.
Voeg croutons by en giet slaaisous oor net voor opdiening of sit die slaaisous apart voor.
Bedien met vars, growwe broodrolletjies.
DUITSE BEETSLAAI:
1 k gaar vleisblokkies of worsies
1 rou appelblokkies
5 e mayonnaise
2 hardgekookte eiers gesny
1 k gaar beetblokkies
3 e asyn
10 e suur of vars room
½ t baie fyn gekapte uie of cocktail uitjies
Meng alles, laat staan vir `n paar uur en bedien.
AARTAPPELSLAAI MET GROENERTJIE MAYONNAISE:
1kg ekstra klein aartappels
125ml natuurlike jogurt
250ml vars jong ertjies of bevrore ertjies, gestoom
125ml mayonnaise
2 huisies knoffel, fyngemaak
30ml gekapte vars grasuie
30ml gekapte vars kruisement
sout en swartpeper na smaak
Kook die aartappels in hul skilletjies in soutwater tot net sag. Dreineer en laat afkoel totdat die skilletjies met die hand afgetrek kan word. Verpulp die ertjies saam met die jogurt, mayonnaise en ui. Voeg die kruie by. Skep die groenertjie mayonnaise oor die aartappels terwyl hulle nog warm is en laat afkoel.
SEEKOSSLAAI MET BABA-AARTAPPELTJIES EN UIE:
Skoongemaakte, gaar seekos soos 4 kreefsterte, kalamari-ringe, mossels en krapstokkies
8 aartappeltjies
1 geel- en 1 groensoetrissie, ontpit en
in blokkies van 2 - 3 cm gesny
slaaiblare
45 ml forelkaviaar (opsioneel)
vinkel vir garnering
Romerige uiesous
1 rooi ui, fyngekap
250 ml rooi wyn
20 ml rooiwynasyn
15 ml Dijon-mosterd
100 ml olyfolie
50 ml room
sout en vars gemaalde swartpeper na smaak
Kook aartappeltjies in skil vir 15 tot 20 minute tot sag en dreineer.
Braai die soetrissies baie liggies in 'n riffelpan of op 'n rooster.
Maak nou die sous: Plaas die gekapte ui in 'n kastrol en be-dek met die rooi wyn. Prut sonder 'n deksel tot die vloeistof só verminder het dat dit soos 'n stroop lyk. Laat afkoel en voeg die asyn by.
Voeg die mosterd en olyfolie geleidelik in 'n dun straaltjie by en klop die res van die bestanddele in.
Om op te dien: Trek skille van aartappeltjies af, verdeel en rangskik hulle op vier borde met die slaaiblare in die middel.
Verdeel die seekos in eetbare happies op elke bord met soetrissie-blokkies tussen-in. Garneer met kaviaar en vinkel.
Skep sous oor.
CELERY AND PRUNE SALAD: [SAFARI RECIPES] [YUM!]
This is an ideal light lunch when served with health loaf.
3 celery stalks, sliced
100 g SAFARI pitted prunes, stewed and chopped (175 ml)
250 g chunky cottage cheese (250 ml)
25 ml mayonnaise
onion salt or grated onion to taste
4 lettuce leaves
paprika
Metode
Mix celery, prunes, cottage cheese, mayonnaise and onion salt or grated onion.
Serve on lettuce leaves and sprinkle with paprika.
*SAFARI apricots, pitted dates or raisins and nuts can be added to the above.
DROëVRUGTE- EN PASTASLAAI: [SAFARI RESEPTE]
‘n Ou bekende lekkerny wat jy nou self kan maak.
‘n Kleurvolle slaai met ‘n besondere geur.
220 g noedels (500 ml)
sout en peper
60 g SAFARI perskes, fyn gesny (100 ml)
60 g SAFARI pruimedante, fyn gesny (100 ml)
60 g SAFARI gebleikte sultanas (100 ml)
60 g SAFARI pitlose rosyne (100 ml)
25 ml SAFARI heuning
2,5 ml fyn gemmer
100 ml water
100 ml gekapte neute
100 ml Franse slaaisous
Method
Kook noedels in soutwater, dreineer.
Kook vrugte, heuning en gemmer in water oor lae hitte totdat alle water verdamp het.
Meng vrugtemengsel met noedels en neute en voeg slaaisous by.
4-6 porsies
SULTANA SNOEK SALAD: [BAIE LEKKER!!!!]
A delicious meal when served with whole-wheat bread
10 ml SAFARI lemon juice
260 g smoked snoek, flaked
75 g SAFARI sultanas or raisins (125 ml)
4 hard-boiled eggs, sliced
250 ml cooked peas
1 onion, finely chopped
250 ml mayonnaise
5 ml curry powder
salt and pepper to taste
lettuce
Metode
Mix all, except last ingredients
Serve on lettuce.
SPINACH AND APPLE SALAD: [DELICIOUS]
2 cups. each spinach and mixed lettuce, torn into bite-size pieces
4 scallions, chopped, including green tops
4 cooked chicken breast halves, cooked & cubed
1/2 cup. orange cheddar cheese
2 lg.red apples, chopped
1/2 cup. Mozzarella cheese cubes
1/3 cup. raisin
1/3 cup. golden raisins
2 tbsp. butter
1/3 cup. blanched almonds
1/4 cup. sesame seeds
5 strips bacon, cooked crisp & chopped
Dressing, recipe follows
Melt butter in small saucepan. Add almonds and sesame seeds and saute until golden brown. Cool.
In a large glass salad bowl, combine greens and scallions. Layer in order listed chicken, cheese, apples and raisins. Add cooled almonds, sesame seeds and bacon. Drizzle dressing to taste over top.
DRESSING
1/2 cup. white vinegar
1/2 cup. olive oil
1/4 tsp. dry mustard
1/4 tsp. lemon pepper
1/2 tsp. salt or to taste
1 tsp. tarragon
1 tsp. sugar
1 clove garlic, pressed
Whisk together all ingredients.
Toss salad with dressing.
SPINASIESLAAI MET SPEK EN AVO:
Baba-spinasieblare is heerlik rou, aangesien dit nie so skerp smaak as gewone spinasie het nie. Ek eet gewoonlik omtrent al die slaaisous-bedekte blare in die kombuis op voor die ete nog naastenby begin het.
100 g spekblokkies
25 ml olyfolie
5 ml heelkorrelmosterd
15 ml rys- of witwynasyn
15 ml heuning
1 pakkie baba-spinasieblare
1 avokadopeer, in skywe gesny (opsioneel) en met suurlemoensap gesmeer
Braai die spek in 10 ml olie tot bruin en bros. Hou eenkant.
In dieselfde pan, meng die mosterd, asyn en heuning en 15 ml olyfolie. Kook vir 1 minuut. Voeg die spek by en meng deur. Laat 'n paar minute staan om af te koel.
Plaas die spinasieblare in 'n slaaibak of bord. Rangskik die avokadoskywe op die blare. Gooi die spek en slaaisous oor en meng deeglik sodat al die blare bedek is.
PIET PIT SLAAI: (Turksvyslaai) [RSG]
Bestanddele
10 - 12 turksvye, geskil en in blokkies gesny
3 eetlepels blatjang
100ml room
knypie sout
250ml Bulgaarse joghurt
2ml witpeper
Metode
Meng alles saam en bedien met braaivleis.
KOOLSLAAI: [MY EIE RESEP]
Klein rooi en groen kooltjies, gekerf
1 Wortel gerasper
1 grt appel in dun repies gesny
1 klein ui in dun ringetjies gesny
3 Radyse in dun ringetjies gesny
Sout en peper na smaak
Klam aan met gewone yoghurt en heuning.
WENK:
Jy kan hierby ook ‘n bietjie dennepitte gooi vir ‘n lekker crunch.
[Moet net nie dit te klam aanmaak nie, want kool ens. trek baie water en dan is dit ‘n hele pappery wat nie lekker is nie.]
KOUE KAAS-MACARONI SLAAI: [kookkuns]
2 koppies gerasperde Cheddas-kaas
3 koppies gaar macaroni
Knypie cayenne-peper en sout
`n paar gekapte salot-uie
3 eetlepels Franse slaaisous
Slaaiblare
Meng die kaas, macaroni, speserye, uie en Franse slaaisous.
Skep op vars slaaiblare.
SLAAISTOKKIES:
Dis slaaistokkie-speeltyd! Kry klein stokkies of tandestokkies gereed en ryg na hartelus verskillende kombinasies in.
Hier is my gunstelinge:
Peppadew, feta en kersietamaties:
Ryg 'n kersietamatie op die stokkie in, volg dit met 'n blokkie fetakaas wat in 'n peppadew gesit is.
Griekse slaai:
Ryg 'n verskeidenheid van blaarslaai, kersietamaties, ontpitte olywe, groen soetrissie, komkommer en fetakaas op die stokkies in.
Wortel, lemoen en pynappel:
Sny pynappel in blokkies. Sny die lemoen se skil af, sny in wiggies en dan in die helfte. Skil die wortel en sny in ringetjies. Jy kan altyd vormpies uit die wortel druk, as jy sou wou! Ryg dan alles op 'n stokkie in.
Probeer asseblief jou eie, interessante nuutskeppings! Druiwe en waatlemoen is ook maklik om in te ryg. Die enigste groente en vrugte waarvan jy moet wegbly is die wat swart word nadat dit gesny is, soos appels en piesangs.
AARTAPPELSLAAI MET GROENERTJIE MAYONNAISE:
1kg ekstra klein aartappels
125ml natuurlike jogurt
250ml vars jong ertjies of bevrore ertjies, gestoom
125ml mayonnaise
2 huisies knoffel, fyngemaak
30ml gekapte vars grasuie
30ml gekapte vars kruisement
sout en swartpeper na smaak
Kook die aartappels in hul skilletjies in soutwater tot net sag. Dreineer en laat afkoel totdat die skilletjies met die hand afgetrek kan word. Verpulp die ertjies saam met die jogurt, mayonnaise en ui. Voeg die kruie by. Skep die groenertjie mayonnaise oor die aartappels terwyl hulle nog warm is en laat afkoel.
PIESANG SAMBAL:
Menige hoofgereg moes al in die skadu staan van hierdie piesang sambal.
Jy sny die piesangs in skywe, doop dit in suurlemoensap en braai dit dan liggies in botter.
Dit is altyd ’n wenner. Heerlik saam met enige kerriegereg ook.
SPINASIESLAAI MET SPEK EN AVO: [HEERLIK!]
Baba-spinasieblare is heerlik rou, aangesien dit nie so skerp smaak as gewone spinasie het nie. Ek eet gewoonlik omtrent al die slaaisous-bedekte blare in die kombuis op voor die ete nog naastenby begin het.
100 g spekblokkies
25 ml olyfolie
5 ml heelkorrelmosterd
15 ml rys- of witwynasyn
15 ml heuning
1 pakkie baba-spinasieblare
1 pakkie gekoopte kaas croutons
1 avokadopeer, in skywe gesny (opsioneel) en met suurlemoensap gesmeer
Braai die spek in 10 ml olie tot bruin en bros. Hou eenkant.
In dieselfde pan, meng die mosterd, asyn en heuning en 15 ml olyfolie. Kook vir 1 minuut. Voeg die spek by en meng deur. Laat 'n paar minute staan om af te koel.
Plaas die spinasieblare in 'n slaaibak of bord. Rangskik die avokadoskywe op die blare. Gooi die spek en slaaisous oor en meng deeglik sodat al die blare bedek is en heel laaste die pakkie croutons.
BEETDOPPIESLAAI:
Slaaiblare
Mayonnaise
gekookte bete [klein of middelslag]
asyn
1 blikkie gemengde groente
Skil gekookte bete.
Maak 'n holte in elke beet met 'n lepel.
Laat in asyn staan tot gebruik moet word.
Meng die groente met die mayonnaise.
Maak die holtes vol met die gemengde groente.
Rangskik op 'n bord met slaaiblare en bedien.
LEKKER PEERSLAAI:
1 blik pere
mayonnaise
picallilliesous
soet groenrissie
1 tamatie
1 ui
Snipper die pere.
Meng met mayonnaise en picallilliesous tot klam, nie loperig nie.
Versier met die soetrissie, tamatiewiggies en uieringe.
SOUTVLEISSLAAI: [LIGTE MAALTYD]
1 x 12 onse blikkie soutvleis
1 kop gekookte ertjies
2 hardgekookte eiers in dun skyfies gesny
1 ui fyn gekap
1 kop gaar rys
½ kop agurkies in dun skyfies of blokkies gesny
mayonnaise
2 tamaties in dun skyfies gesny
Paar stukke blaarslaai [vir opdien]
Sny soutvleis in klein blokkies.
Meng al die bestanddele met die mayonnaise,
Versier met pietersielie, blaarslaai, gesnyde tamatie en eiers.[opsioneel]
GLIPPERTJIESLAAI: [Rina Fourie]
** Onthou noedels kook gou pap **
1 pak rysnoedels - kook noedels vir ± 20 min. gooi deur sif.
1 x 410g blik perskeskywe – snipper in klein stukkies – hou sous eenkant
100g Cheddarkaas – in klein stukkies gesny = OPSIONEEL
1 ui fyn gekap
1 soetrissie (rooi or geel) ontpit en fyn gekap
150g gebleikte sultanas
125ml mayonnaise
25ml matige kerriepoeier
Voeg alles liggies saam en verkoel.
JOGHURT SLAAI: [ma San vanuit Niekerkshoop in die Karoo]
250ml (1 koppie) room
250ml (1 koppie) appelkoosjoghurt
1 klein blikkie pynappelstukke
500ml gaar kwepers [in bottel/blik]
125 ml (½ koppie) okkerneute fyngekap
6 piesangs
Meng die room en joghurt. Voeg res van bestandele by. Sny net voor opdiening die piesings in.
BILTONG AARTAPPELSLAAI: [Gerbrecht vd Vyver]
6-8 groot aartappels gekook en gesny
2 uie fyn gekap
gekerfde biltong (nie fyn nie) in stukkies
3 eiers gekook
1 groen peper
Meng bogenoemde saam
Sous:
Halwe blik kondensmelk
1 teelepel mosterdpoeier
4 Eetlepels Mayonnaise
Sout en Peper na smaak
bietjie melk
Meng alles saam en gooi oor die aartappels, laat rukkie in yskas voor jy dit bedien.
Dit is heerlik as hy eers gestaan het.
BROOD EN WORSSLAAI: [Deur Bernice van der Merwe]
Genoeg vir 4 mense
1 groot Franse brood
olyfolie vir vlakbraai
300 g boerewors
250 g ryp tamaties, in kwarte gesny
1 klein rooi ui, in skywe gesny
100 g cheddarkaas, grof gerasper
slaaisous van jou keuse
1. Voorverhit die oond tot 160 °C en breek die brood in growwe stukke. Pak die stukke op ’n groot bakplaat.
2. Bak die broodstukkies sowat 10 minute tot goudbruin en bros en laat afkoel.
3. Verhit ’n bietjie olyfolie in ’n pan en braai die boerewors oor matige hitte tot gaar. Laat staan vir ’n paar minute. Sny in 2 cm-stukkies.
4. Meng die boereworsstukkies, tamaties, rooiui en cheddar in ’n mengbak en skep dit uit op ’n groot opdienbord.
5. Sprinkel die broodstukkies oor en bedruip met ’n slaaisous van jou keuse.
STEAK ROERBRAAI EN SLAAI:
4 persone
SLAAISOUS
45 ml vissous
30 ml suiker
30 ml vars suurlemoensap
15 ml gerasperde gemmer
2 knoffelhuisies, fyn gedruk
5 ml heuning
1 rooi brandrissie, fyn gedruk of 30 ml soet rissiesous
30 ml sesame olie
SLAAI
Ongeveer 300 g beesfilet
Sesame- en sonneblomolie, vir braai
Sojasous
1 ui, baie dun gesny
1 klein komkommer, geskil, gehalveer en pitte verwyder
Handvol vars roket, geskeur
Handvol vars basielkruid, geskeur
Handvol baba-spinasieblare
1 Meng al die bestanddele vir die slaaisous saam en laat staan eenkant.
2 Braai die filet in ‘n mengsel van sesam-en sonneblomolie tot gaarn na smaak.
3 Voeg ‘n skeut sojasous by die vleis in die pan ongeveer 3 minute voor die steak reg is en braai die vleis in die olie-en-sojamengsel tot dit ‘n klewerige sous maak.
4 Verwyder van die hitte en laat staan eenkant.
5 Terwyl die steak braai, marineer die ui en komkommer in die slaaisous.
6 Meng die roket, basiel en spinasieblare en skep op ‘n dienbord.
7 Sny die steak dun en maak weer warm in die olie-en-sojamengsel in die pan.
8 Skep die warm steak op die blare en skep die ui, komkommer en slaaisous bo-oor.
9 Maal swartpeper en sout oor en sit dadelik voor.
PYNAPPEL-KERRIESLAAI:
1 Groot Pynappel
Bietjie olie
1 Teel Gemaalde kardamomsaad
1 Teel Komynsaadjies
2 Heel Naeltjies
½ Teel Gemaalde gemmer
8 Sprietuie Gekap
1 Ui Gekap
1 Pakkie Kasjoeneute, grof gekap
1 Koppie Water
2 Teel Bruinsuiker
1 Rooi Brandrissie, ontpit en gekap
1 Teel Kerrie
1 Teel Witasyn
1 Teel Vars koljander, gekap
1 Teel Maizena
½ Pak Pasta
Skil pynappel, ontstrok en sny in blokkies. Verhit olie, voeg spe4serye by en soteer vir 2 minute. Voeg sprietuie, ui en neute by en roer goed deur. Voeg water, suiker, rissie, kerrie, asyn, koljander en pynappel by. Bring tot kookpunt. Maak maizena met water aan tot ‘n pasta, roer by uiemengsel in en laat nog 10 minute oor lae hitte prut. Kook pasta tot net gaar in genoeg soutwater. Dreineer. Laat pynappelmengsel afkoel en roer gaar pasta by.
Sit warm of koud voor.
TURKSVY SALSA: [UIT KOOKKUNS]
Meng die volgende bestanddele vir die salsa:
1 turksvy, in blokkies gesny
1 avokado, in blokkies gesny
1 rooi ui, gekap
20 ml fyngekapte, vars koljander
20 ml olyfolie
die sap van 1 lemmetjie
SMUL LEKKER BLOMKOOL EN BROCCOLI-SLAAI: [ONBEKEND]
Baie lekker saam met braaivleis! Ietsie anders as die gewone aartappel slaai ens.
Bestanddele
1 klein kop blomkool
1 klein kop broccoli
250gr gevriesde soetmielies (sweetcorn)
250gr gevriesde ertjies
1 klein ui fyn gekap
Vir sous 1 koppie mayonaise
1/4 koppie kondensmelk of bruinsuiker
2 teelepels mostert (ek gebruik hot german mustard)
1 teelepel tabasco sous
aromat en swartpeper na smaak
Gooi kookwater oor mielies en ertjies, dreineer dadelik. Sny blommetjies van blomkool en broccoli af. Meng al die groente met gekapte ui in slaaibak. Meng sous bestandele goed saam en meng by groente. Sit vir so uur of wat in die yskas vir geure om te meng. Sit voor saam met lekker braaivleis of hoender en geniet!
BEET EN BILTONGSLAAI: [deur Aletta Lintvelt]
Jy kan ook blokkies geroosterde botterskorsie of aspersies in die plek van die beet gebruik, óf maak ’n varser slaai en gebruik avokado.
Vir 6
Voorbereityd 20 minute
Gaarmaaktyd 5 minute
Ek was onlangs by ’n braai waar iemand tortillas só gerooster en op slaai voorgesit het. Tortillas word by die meeste supermarkte verkoop – dis lekker vakansiekos omdat dit lank vars bly buite die yskas en min plek opneem. Hierdie slaai werk ook sonder die groen goed.
Jy benodig
•4-6 klein tortillas
•4 eetlepels olyfolie
•½ rooi-ui, in dun skywe gesny
•2 teelepels komynsaad
•sap van ½ suurlemoen
•1 eetlepel growwe Dijonmosterd
•sout en peper na smaak
•8 klein heel bete, in foelie gebak (of gekook)
•2 ruim hande vol papierdun
•gesnyde sagte beesbiltong, sonder senings
•lekker kaas soos bloukaas, sagte bokmelkkaas of feta
babaspinasie-, roket- of ander slaaiblare
Só maak jy
1.Braai die tortillas bros op ’n rooster, en hou dit eenkant.
2.Verhit 2 eetlepels olyfolie in ’n pan en braai die uie en komynsaad daarin tot dit goudbruin is. Hou dit eenkant.
3.Meng die res van die olyfolie, suurlemoensap en mosterd. Gooi sout en peper na smaak by, en hou dit eenkant.
4.Skil die beet, sny dit in kwarte en rangskik dit op ’n hopie groenslaai. Voeg die kaas en biltong by en skep die uie oor die slaai.
5.Bedruip die slaai net voor etenstyd met die olyfoliemengsel. Breek die tortillas in stukke en bedien bo-op die slaai.
BOONTJIESLAAI MET PYNAPPEL:
(Genoeg vir 6 persone)
1 x 410 g-blik boontjies in tamatiesous
1/2 pynappel, in blokkies gesny
2 teelepels Worcestersous
2 eetlepels asyn
1 eetlepel suiker
1/4 teelepel selderysout
1. Meng al die bestanddele saam in slaaibak.
2. Plaas in 'n koelboks of yskas vir sowat 'n uur lank.
3. Bedien.
KERRIE PIESANG LEKKERTE:
2 gekapte uie
12,5 ml appelkooskonfyt
25 ml botter
12,5 ml asyn
2,5 ml kerriepoeier
1 ml sout
1 suur appel, geskil en grof gerasper
250 ml water
4 piesangs
Braai die ui bruin in die botter.
Roer die kerriepoeier by en braai vir nog 'n rukkie.
Voeg die res van die bestanddele by, behalwe die piesang.
Maak die kastrol toe en stowe saggies vir omtrent 10 min. Sny die piesangs in die lengte deur en pak in die sous.
Stowe saggies vir nog 10min.
Skep die piesangs in die middel van 'n opskepskottel, omring met gaar rys en hard gekookte eierhelftes.
Versier met tamatie- en groenrissieringe.
Lewer 2 porsies.
MAKLIKE 5 BONE SLAAI: [deur Peter van Noord]
Maak dié slaai sommer by die huis al, 'n dag of twee voor julle vertrek. Dan is hy net reg as die tent staan en die braaikole gloei.
Drieboneslaai is ’n ou gunsteling aan enige buitelugtafel, want buiten vir die ui en soetrissie – wat in elk geval lekker lank hou – het jy nie vars produkte nodig nie. Wees soos die Amerikaners en doen dinge groter en, wel, beter! Hoe meer kleure, hoe meer vreugde…
Jy benodig
(vir 4 mense)
* 1 blik (410 g) gesnyde groenboontjies, gedreineer
* 1 blik (410 g) rooi niertjieboontjies, gedreineer
* 1 blik (410 g) botterboontjies, gedreineer
* nog twee soorte geblikte boontjies wat beskikbaar is – soek limaboontjies, canneliniboontjies of gespikkelde suikerboontjies by jou naaste supermark
* 1 klein ui, fyngekap
* 1 middelslag- groen soetrissie, fyngekap
VIR DIE SOUS
* ¾ koppie suiker
* ½ koppie witasyn
* ½ koppie kookolie
Só maak jy
1 Boontjiebasaar. Meng al die boontjies in ’n groot slaaibak en roer die ui en soetrissie by.
2 Marineer is die beste geweer. Klits die sousbestanddele deeglik totdat die suiker opgelos is, en gooi dit by die boontjies.
3 Laat staan sulke dinge. Bedek die slaai met ’n deksel, kleefplastiek of foelie en laat dit vir minstens ’n dag in die yskas staan voordat die spannetjie aantree. Twee dae is beter.
Weg sê:
Maak dié slaai sommer by die huis al, ’n dag of twee voor julle vertrek. Dan is hy net reg as die tent staan en die braaikole gloei.
BOSLUIS WORTELSLAAI: [ONBEKEND]
Rasper twee koppies wortels aan die fyn kant van die rasper.
Week ‘’n koppie rosyntjies (pitloos) in ‘’n bietjie kookwater en voeg dit by as dit sag is.
Gooi ‘’n blikkie appelkose, fyn gedruk met ‘’n vurk (en die sous) daarin.
Rasper drie appels daarby.
Gooi genoeg appelsap by om dit goed nat te maak.
Dit is regtig heerlik en baie gesond.
SPRUITKOOL SLAAI:
Bestanddele
300gr spruitkool (brussel sprouts)
3 groot wortels
1 koppie mayonnaise
3 teelepels heuning
2 teelepels duitse mosterd
1 teelepel tabasco sous
sout en peper na smaak
Kerf spruitkool fyn, skil en rasper wortels, meng met kool en gooi in 'n slaaibak. Meng die res van die bestanddele goed en meng by kool mengsel. Maak die bak toe en bere in yskas tot benodig. Moenie melk by die sous gooi nie, kool trek water en die sous sal baie smaak verloor. Geniet!
GROENBONE EN AVO-SLAAI: [ONBEKEND]
My skoonsus maak hierdie slaai gereeld en dit is heerlik.
2 blikke French Cut groenbone, gedreineer
2 groot avokado's
1 uie, baie fyn gekap
3-4 groot e mayonaise
sout en peper na smaak
Sny avo's in stukke.
Meng met gedreineerde blikkies groenbone en gekapte uie.
Meng mayonaise in sodat dit lekker gesmeer is.
Geur na smaak met sout en peper.
LEKKERSTE PIESANGSLAAI:
Hierdie bly nog steeds 'n wenner!
± 6 Piesangs (nie te groen, maar ook nie oorryp)
1 x blikkie kondensmelk
1 x houertjie vars room
¼ koppie suurlemoensap
Metode:
Klits room tot baie styf.
Voeg kondensmelk en suurlemoensap by.
Gooi in mooi glasbak en sny piesangs in skyfies binne-in die roommengsel in.
GENIET!!! YUMMIE
GEROOKTE SNOEKSLAAI:
250 g gerookte snoek (verwyder alle grate en vel, en vlok liggies) 1 Granny Smith-appel, in klein blokkies gesny
1 stingel tafelseldery, in dun ringetjies gesny
1/2 Engelse komkommer, in dun ringetjies gesny
3 jong uitjies, in dun ringetjies gesny
SLAAISOUS:
1/4 k (60 ml) mayonnaise
1/4 k (60 ml) joghurt of suur room
1 t (5 ml) fyn gerasperde vars gemmer
1 E (15 ml) suurlemoensap knippie swartpeper, vars gemaal
Meng die groentestukkies en die snoek liggies saam.
Skud die slaaisous en gooi oor die slaai.
Meng versigtig met twee vurke om die bestanddele liggies te bedek.
Sit voor op vars slaaiblare.
Dis heerlik met bruinbrood, 'n effens soet wit wyn en 'n goed rypgemaakte kaas (gebruik die kaas teen kamertemperatuur - k oue kaas verloor baie geur).
Die resep lewer 4 tot 5 porsies.
BROCCOLI SLAAI : [ingestuur deur ESTELLE HATTINGH]
1 Groot uie (fyn gekap).
1 tot 2 Pakkies bacon.(In stukkies gesny. Kan ook die bacon bits gebruik (werk baie beter)
Mayonaie.
Sagte cheddar kaas in klein blokkies gesny
1 broccoli kop
Metode.
Braai die bacon tot gaar (nie crispy nie)
Gebruik die selfde pan om die uie in te braai tot lekker bruin. Gooi die bacon en uie saam. En braai vir n paar minute saam. Laat dan goed afkoel.
Sny die Broccoli van die dik steeltjies af en breek dit dan in klein stukkies.
Spoel goed af.
Gooi nou die broccoli, blokkies kaas en bacon mengsel bymekaar en meng goed deur. Voeg nou die mayonaise by en meng ook goed deur. Maak toe met kleef plastiek en laat staan in die yskas.
Smaak baie beter as dit die vorige dag gemaak word ,
Geniet!
BILTONGSLAAI:
Dit is ´n heerlike en kleurvolle slaai wat ek graag met julle wil deel.
Vir die slaai het julle 6 tot 9 gekookte eiers, ´n bottel Miracle Wip, slaaiblare en ´n botteltjie fyn biltong nodig.
Kerf die slaaiblare fyn en plaas ´n derde van die slaaiblare in ´n bak.
Neem nou miracle wip en smeer oor die slaaiblare.
Gooi nou fyngedrukte en gekookte eier oor en rond af met ´n lagie fyn biltong.
Herhaal 2 of drie maal.
Gebruik ´n deurskynende glasbak want die slaai sal baie beter daarin vertoon.
Gee julle kreatiwiteit vrye teuls wanneer dit by die maak van slaai kom. Probeer om al die ou gunstelinge op te kikker met een of twee onbekende bestanddele.
WITLOOF MET ROSYNTJIESLAAI:
Vir 6
Voorbereityd 5 minute
Gaarmaaktyd 5 minute
Witloof se effe bitter blare werk goed saam met iets soets soos rosyntjies, maar jy kan ook enige blaarslaai gebruik.
Jy benodig•
¼ koppie rooiwynasyn
•2 eetlepels growwe mosterd
•¼ koppie olyfolie
•2 koppe witloof
•1 koppie groenboontjies
•1 koppie mangetout-ertjies
•1 hand vol rosyne, droë bosbessies of goue sultanas
Só maak jy
1.Sit die rooiwynasyn en mosterd in ’n bakkie en klits dit vinnig met ’n vurk terwyl jy die olie byvoeg. Hou dit eenkant.
2.Sny die witloof se blare los en rangskik dit in ’n slaaibak.
3.Stoom die groenboontjies en ertjies vir ongeveer 5minute saam.
4.Plaas ’n klontjie botter in ’n pan en voeg die rosyne by. Braai dit vir 3minute, voeg dan die gestoomde boontjies en ertjies by, en skud alles in die pan rond sodat die groente oraloor met die botter bedek is.
5.Keer die pan met die boontjies op die witloof uit en drup die rooiwynasynmengsel oor.
SOMERHOENDERPASTA: [Deur Aletta Lintvelt]
Wenk: ’n Strooisel parmesaankaas en roketblare bo-oor is spesiaal.
Jy benodig:
•1 koppie penne-pasta
•1 knoffelhuisie, fyngekap
•2 eetlepels olyfolie
•2-4 eetlepels pikantrissies, gekap
•1 blik (410g) kekerertjies, gedreineer
•1 koppie gaar hoender, in stukke gesny
•½ koppie salami- of gaar kaasworsskyfies
•sout en peper na smaak
•½ koppie kersietamaties, middeldeur gesny
Só maak jy
1.Kook die pasta in goed gesoute water vir ongeveer 8 minute of tot gaar dog ferm. Dreineer.
Meng al die bestanddele en verkoel.
RUSSIESESLAAI:
Hier is ’n Russiese slaai wat julle sal geniet saam met ’n braai.
Jy het die volgende bestanddele nodig, die hoeveelhede hang van jou af:
groenboontjies, in lang stukkies gesny
ertjies
ingelegde agurkies, in stukkies gesny
wortels, geskil en in ringe gesny
aartappels
5ml ingelegde kappertjiesaad [capers]
mayonnaise
gaar beet vir garnering
Kook die aartappels sag, skil en sny op soos vir ’n aartappelslaai.
Kook die groenboontjies, ertjies en wortels tot gaar, maar nog ferm.
Meng die groenboontjies, ertjies, agurkies, wortels, aartappels en kappertjiesaad met genoeg mayonnaise om alles te bedek - soos vir aartappelslaai.
Garneer met dun skywes beet en bedien.
WARM KAAS EN AARTAPPELSLAAI:
4 Groot Aartappels
2 Repe Spekvleis (gebraai en gekap)
120 g Soetvlei kaas (in blokkies gesny)
125 ml Franse slaaisous
Kook aartappels in kookwater tot sag.
Trek skil af en sny in blokkies.
Plaas in bak.
Voeg kaas blokkies by en meng.
Sprinkel spekvleis oor.
Verhit slaaisous maar moenie kook nie.
Giet oor slaai.
Sprinkel grasuie oor en bedien dadelik.
ROMERIGE KOOLSLAAI: [HUISGENOOT]
Genoeg vir 12
1 kool, gekerf
½ rooi kool, fyn gekerf
6 wortels, grof gerasper
1 rooi soetrissie, fyn gesny
3 appels, kern verwyder en in
skywe gesny (opsioneel)
125 ml (½ k) grondbone (opsioneel)
SOUS
125 ml (½ k) ligte mayonnaise
60 ml (¼ k) suurroom
¼ ui, fyn gekap
15 ml (1 e) suiker
15 ml (1 e) suurlemoensap
10 ml (2 t) Dijon-mosterd
sout en peper na smaak
45 ml (3 e) gekapte vars kruie soos pietersielie, grasuie of basilie
80 ml (¼ k) melk
Meng die slaaibestanddele in ’n groot bak tot goed gemeng.
SOUS
Meng die sousbestanddele in ’n beker tot goed gemeng.
Die bestanddele lewer sowat 250 ml (1 k) sous.
Sit die sous in die yskas tot benodig.
Giet die verkoelde sous net voor opdiening oor die slaai, meng dit liggies deur en sit dadelik voor as ’n bykos saam met jou hoofmaal.
WENK: Jy kan 30 ml (2 e) fyn gerasperde parmesaankaas by die slaaisous voeg om dit ’n ryk geur te gee. En jy hoef nie grondbone te gebruik nie. Ander neute soos kasjoe-, pekan- of okkerneute pas ook baie goed by hierdie slaai.
HOENDER EN BILTONG RYSSLAAI:
SLAAISOUS
250ml suurroom
30ml vars lemoensap
gerasperde skil van een lemoen
sout en peper na smaak
3ml fyn komyn
SLAAI
500ml gaar rys
1 avokado, in repies gesny
500g hoenderbors-repies, in botter gebraai
250ml biltong, dun gekerf
6 stingeluie, gekap
handvol vars koljanderblare vir garnering
Meng die slaaisousbestanddele. Klam die rys liggies met die sous aan en skep die res in ‘n bakkie om apart voor te sit. Skep die rys op ‘n dienbord en rangskik die res van die bestanddele bo-op. Rond af met koljanderblare.
Lewer 6 porsies.
BILTONG PASTASLAAI:
Jy het nodig (vir 6-8 porsies):
•1 koppie biltong, in dun skyfies gesny (die biltong moenie te droog wees nie)
•10 ingelegde pikantrissies (Peppadews), fyner gesny
•½ koppie gekapte rooi-ui (dit het nie so ’n skerp smaak soos ’n gewone ui nie)
•1 koppie komkommer, in blokkies gesny
•1 koppie fetakaas, in blokkies gesny
•1 x 500 g-pak pastaskulpies, gekook en afgekoel
Vir die slaaisous het jy nodig:
•3 eetlepels heuningmosterd
•1 eetlepel witwynasyn of suurlemoensap
•½ teelepel suiker
•¼ teelepel sout
•½ koppie olyfolie
•1 teelepel gedroogde pietersielie
Dan maak jy só:
•Meng al die bestanddele vir die slaai in een bak, en die slaaisous in ’n ander.
•Giet die slaaisous oor die slaai, meng en sit voor.
BIEFSTUK EN BROODSLAAI: [INA PAARMAN]
(4 porsies)
1/3 K (83 ml) olyfolie
3 E (45 ml) rooiwynasyn
1 t (5 ml) vars tiemie
3 t (15 ml) ingemaakte peperwortel
2 E (30 ml) ingemaakte kappertjiesaad geroosterde biefstuk
1 klein avokado, in blokkies gesny slaaiblare soos kropslaai, bronkors ens. in stukkies geskeur
2 K (500 ml) dagoud brood, in stukkies gebreek
Klits die olie, asyn, tiemie en peperwortel saam.
Roer die kappertjiesaad by.
Sny die biefstuk in dun skyfies en plaas op 'n bord met die avokado.
Skep 3 E slaaisous oor en meng liggies.
Plaas die slaaiblare en brood in 'n groot bak en meng.
Voeg die oorblywende slaaisous by en meng goed.
Skep die slaai op 4 borde.
Rangskik die biefstuk en avokado bo-op.
HEUNINGHOENDERSLAAI:
30ml sojasous
100ml heuning
1 pakkie gemengde kruieslaaiblare
4 hoenderborsfilette, gesny
1 avokado, gesny
100g sampioene, gesny
12 babatamaties
Meng die sojasous en heuning in ’n beker en verhit dit in die mikrogolf. Pak die hoender op ’n bakplaat. Gooi die heuningmengsel oor en roer om die hoender oraloor te bedek. Rooster die hoender vir 3-5 minute onder ’n warm element. Draai dit om en rooster dit vir nog 3 minute of tot deurgaar. Laat dit afkoel. Meng die hoender by die res van die bestanddele en sit dit voor met vars volkoringbrood.
Lewer 4 porsies.
SAMPIOENSLAAI:
400g knopie sampioene (gesny)
6 hardgekookte eiers(opgesny)
1 klein blikkie pynappelstukke
1 koppie mayonnaise
fondor suurlemoenpeper
suurlemoensap
Gooi fondor, suurlemoenpeper en suurlemoensap by gesnyde sampioene. Voeg opge snydehardgekookte eiers en pynappelstukke by en meng saam met die mayonnaise. Bedien so gou moontlik.
ITALIAANSE ASPERSIESLAAI:
500g wit aspersies
10 kersie tamaties, gehalveer
130 g mozzarella kaas, in dun skywe gesny
4-5 basieliekruid blare
60 ml balsamieke asyn
90ml olyf olie
suiker na smaak
sout en peper na smaak
1 avokado, in dun skywe gesny
Skil die aspersies en sny die "hout" gedeelte af. Kook dit vir 10 -14 minute in sout water met n knippie suiker. Dreineer dit. Kap die basiliekruid blare fyn en meng dit met die asyn, olie, n knippie suiker, sout en peper. Sny die aspersies in die helfte, lengte gewys. Rangskik die aspersies, mozzorella en die avokado in n bak en strooi die tamaties oor. Gooi die "vinaigrette" oor en strooi n paar basiliekruid blare bo-oor.
KNOFFEL-GROENBOONTJIESLAAI:
500g groenboontjies [vars of gebruik die in blikkies]
1 knoffelhuisie
30ml sonneblom of olyfolie
30ml witasyn
sout
growwe swartpeper
Sny die punte van die groenboontjies af en sny die boontjies oorlangs in repies. Kook dit 15-20 minute lank tot gaar, maar nog steeds ferm. Dreineer goed en laat afkoel. Skil die knoffelhuisie en maak dit fyn. Voeg die olie en witasyn by en meng. Giet die mengsel oor die boontjies en geur dit na smaak met sout en peper. Lewer 4-6 porsies.
WENK:
Jy kan hierby ook klein tamaties gehalveer en blokkies cheddarkaas insny.
Gekrummelde fetakaas is ook heerlik hierby.
EGG AND BACON SALAD: [From Nigella Kitchen by Nigella Lawson].
Prep Time:10 min
Inactive Prep Time:15 min
Cook Time:7 min
4 servings
Ingredients
4 eggs
1 head escarole or frisee or other bitter leaves of choice
1 teaspoon garlic oil
7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
1 teaspoon Dijon mustard
4 teaspoons cider vinegar
Dash Worcestershire sauce
Small bunch flat-leaf parsley, leaves chopped
Directions
Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
Cook's Note:
I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes.
Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
Make Ahead Note:
The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.
LEMOEN HOENDER EN AARTAPPELSLAAI:
Jy het nodig vir 4 porsies:
•5 groot aartappels, in soutwater gaargemaak en kleiner gesny (in die helfte of kwarte gesny)
•½ kop gewaste blaarslaai of jong spinasieblare
•2 lemoene, geskil, in huisies gebreek en met vliesies verwyder
•2 gaar hoenderborsies, in blokkies gesny
•½ rooi-ui, in dun skyfies gesny
•100 ml heuning-en-mosterd-slaaisous (jy kan twee 50 ml-sakkies inpak, dan hoef jy nie die hele slaaibottel saam te piekel nie)
•¼ koppie pekanneute, gekap
•dun repies suurlemoenskil vir versiering (opsioneel)
•varsgemaalde swartpeper
Rangskik en laat waai. Pak die blaarslaai op ’n plat bord en rangskik die aartappels, lemoene, hoender en ui daarop. Strooi die slaaisous oor en versier met die pekanneute en suurlemoenskil. Maal swartpeper oor die slaai.
VARIASIE: As jy iewers vars kruisementblare in die hande kan kry, is dit lekker as jy dit oor die slaai snipper.
HEERLIKE BROCCOLISLAAI:
Bestanddele:
2 pakkies broccoli, rou
250 ml ui, gekap
250 ml sonneblompitte
250 rosyne
1 blik mieliepitte
250 ml baba murgpampoentjie, in skyfies
125 ml kaasblokkies
250 gram spek gebraai
Sous:
½ kop suurroom/Cross & Blackwell slaairoom/Miracle whip
125 ml wit asyn
250 ml suiker
250 ml olie (kan minder gebruik)
5 ml sout
15 ml droë mosterd
Klits alles goed saam en gooi oor slaai.
(Maak die slaai die vorige dag vir optimale smaak).
DROëVRUGTESLAAI: [KNUPPELDIK - JOEY PIENAAR]
Bestanddele:
1kg gemengde droëvrugte
100g gekapte neute
8 piesangs
Metode:
Week die droëvrugte vir ongeveer 1 uur in koue water.
Kook die vrugte tot sag en laat afkoel.
Sny vrugte in stukke en pak 'n laag vrugte, 'n laag gesnyde piesangs, sous en neute totdat die bak vol is.
Plaas in koelkas voor bediening.
Sous:
1 klein blikkie ingedampte melk
1 klein blikkie kondensmelk
sout en peper na smaak
125ml asyn
10ml mosterd
125ml olie
Metode:
Klits ingedampte melk styf en vou kondensmelk in.
Meng asyn, olie, mosterd, sout en peper en vou in melkmengsel.
Laat staan om dik te word.
BIEFSTUK MET SAMPIOENSLAAI:
Bestanddele:
300g beeshaas
2 eetlepels peri-peri-olie
kruiesout
1 bakkie knopiesampioene, gehalveer
1 rooi soetrissie, in repies gesny
1 bossie sprietuie, fyn gesny
Metode:
Bestryk die beeshaas met die peri-peri-olie en voeg sout by.
Bak 20 minute by 220°C op rooster op rooster en plaas in yskas om ferm te word.
Meng die sampioene, soetrissie en sprietuie, bedek en plaas in die yskas.
Net voordat dit opgedien word, sny die beeshaas in dun repies. Meng met die groente en slaaisous.
Slaaisous:
¼ koppie olyfolie
2 eetlepels suurlemoensap
2 huisies knoffel, gepers
2 eetlepels gekapte pietersielie
kruiesout na smaak
Metode:
Plaas al die sousbestanddele in 'n fles met 'n skroefdeksel en skud goed.
Giet die sous oor die slaai net voor opdiening.
CHRISMAS BROCCOLI SALAD: [By RecipeNut - Photo by Sharon123]
Prep Time: 10 mins
Total Time: 10 mins
Servings: 16
About This Recipe
"Great at Christmastime! Red and green colors make this salad so festive! So easy to make and looks great in a trifle dish or glass bowl."
Ingredients
4 1/2 cups fresh broccoli florets
3 cups sweet red peppers, chopped
10 slices bacon, strips cooked and crumbled
1/3 cup green onions, sliced
1/4 cup pecans, chopped
3/4 cup mayonnaise
1 tablespoon cider vinegar
1 dash pepper
Directions
1.In a large bowl, combine the first five ingredients.
2.In a small bowl, combine the mayonnaise, cider vinegar and pepper until smooth. Pour dressing over broccoli mixture; toss to coat.
3.Cover and refrigerate until serving.
BROCOLISLAAI:
Dis mos hoe broccoli moet smaak: bros, pikant, romerig.
Dié slaai het ek by Yvonne van Zyl op Vanrhynsdorp, gekry.
Jy benodig (vir 6 mense)
• 2 broccolikoppe
• 1 ui, baie fyngekap
• 150g cheddarkaas, in klein blokkies gesny
• 250g ham of spekvleis,
in klein blokkies gesny
(braai die spek voordat jy dit gebruik)
VIR DIE SOUS
• 1 koppie mayonnaise
• 100ml kondensmelk
Só maak jy
1 Temper die blomme. Gooi ’n ketel vol kookwater oor die heel broccoli. Laat dit vir ’n paar minute staan en spoel dit dan deeglik af onder koue lopende water. Kap die broccoli baie fyn.
2 ’n Bietjie proteïene. Meng die ui, kaas en ham by die broccoli.
3 O, so pikant. Meng die sousbestanddele en roer dit deur die slaai.
(Probeer ook die volgende vir die sous: Maak een knoffelhuisie met ’n mespunt sout fyn tot ’n smeer. Klits dit by 100ml Griekse volvetjogurt en roer 100ml goeie mayonnaise by. Klits laastens vinnig 100ml witasyn en 50ml strooisuiker by.)
EIER EN SPINASIESLAAI: [SARIE – BARBARA JOUBERT]
Genoeg vir 4.
6 hardgekookte eiers - afgedop
200 g baba spinasieblare
40 g bronkors (watercress)
4 groot rosa tamaties - in skywe gesny
100 g ontpitte swart olywe
300 g mozzarella kaas - in ringe gesny
1 avokado - in lang skywe gesny
sowat 60 ml basiliepesto
olyfolie om oor te sprinkel
Halveer eiers.
Rangskik alles buiten pesto en olyfolie in ’n groot slaaibak.
Skep van die pesto oor en sprinkel klein bietjie olyfolie oor.
Sit voor met res van pesto.
SPINASIE-LEMOENSLAAI: [ONBEKEND]
300 g jong spinasieblare
200 g mozzarella, dun gesny
2 lemoene, geskil en in stukke gesny
1 komkommer, in repe gesny
SLAAISOUS:
50 ml olyfolie
100 ml asyn
1 suurlemoen se sap en skil
Sout en swart peper
100 g neute, grof gekap
Spoel spinasie af onder lopende water, dreineer en kap fyn.
Sny kaas in dun skywe en hou eenkant.
Skil die lemoene en komkommer en sny in dun wiele.
Meng bestanddele vir slaaisous en klits goed.
Roer al die slaaibestanddele saam en klam aan met slaaisous.
Sprinkel gekapte neute oor slaai voor opdiening.
Genoeg vir vier tot ses mense.
SPINASIE, APPEL EN OKKERNEUTSLAAI:
1 pk babaspinasie gewas en gedroog
1 - 2 appels strok verwyder en in skyfies gesny
1 ui [wit of pers] skoongemaak en in dun skyfies gesny
handvol okkerneute of pekanneute
Blok bloukaas
slaaisous [maak jou eie met balsamiekasyn, bietjie suiker, olyfolie ens.]
sout en peper na smaak
Metode:
Pak die spinasieblare in plat bak.
Rangskik al die ander bestanddele bo-op.
Krummel die bloukaas bo-oor.
Geur met sout en peper.
Gooi die slaaisous oor.
BILTONG CARPACCIO ON ROCKET WITH AVO AND FETA SALSA: [Recipe from: YOU]
Ingredients
•BILTONG
•20ml coriander seeds
•1 x 1 kg beef fillet
•20ml coarse salt
•5ml brown sugar
•1ml saltpetre
•2ml bicarbonate of soda
•2ml freshly ground black pepper
•50ml brown vinegar
•white vinegar and water for rinsing
•HONEY AND MUSTARD SAUCE
•180ml oil
•45ml red wine vinegar
•10ml honey
•5ml Dijon mustard
•salt and freshly ground black pepper to taste
•SALSA
•200g feta cheese, cubed
•2 firm avocado pears, peeled and cubed
•2 spring onions, finely sliced
•30ml mixed sprouts
•TO SERVE
•2 handfuls of rocket leaves
•sprouts for garnishing (optional)
Method
BILTONG
Use a dry pan to toast the coriander seeds lightly over moderate heat until they are aromatic. (Be careful not to burn the seeds.)
Grind the seeds to powder.
Remove all fat and sinew from the fillet.
Mix the coriander, salt, sugar, saltpetre, bicarbonate of soda and pepper and rub into the meat.
Place the meat in a plastic or enamel container and sprinkle evenly with the brown vinegar.
Refrigerate for 18 to 24 hours.
Mix one part white vinegar with 10 parts water and bring to the boil.
Rinse the meat with the hot vinegar mixture to remove excess salt.
Hang for three to four days in a cool, well-ventilated place. (An electric fan can be used to keep the air moving.)
Only the outer part of the meat should be dry.
The biltong can be frozen if not used immediately.
SAUCE:
Mix all the ingredients well.
SALSA:
Mix the salsa ingredients lightly.
TO SERVE:
Line a serving platter with the rocket leaves and slice the biltong into 1,5 mm slices. Arrange the slices on the bed of rocket and spoon the salsa in the centre of the platter.
Sprinkle the meat lightly with the sauce and a few sprouts if desired.
BILTONG CARPACCIO: [SA PROMO]
We strongly recommend buying quality and fresh meat for the best tasting and looking Biltong Carpaccio.
Ingredients:
1 Kg Beef Fillet (without membrane)
½ Cup of Coriander Seeds
3 Whole Cloves
6 Whole All Spice Seeds
1 Cup of Coarse Salt
Balsamic Vinegar
Olive Oil
Black Pepper
Few Capers (optional)
Method:
•First you need to dry your meat with a paper towel to remove the moist around it.
•Now, in a Pan heat the coriander seeds until you can smell the coriander aroma but do not toast.
•Add the coriander seeds, all spices and clover to a mortar and grind until you have broken all the seeds and add the salt and mix when done.
•Rub the meat on both sides with the balsamic vinegar and sprinkle with spices after. Now wrap the meat in Cling Film and let it stand overnight in a cool place.
•The next day take the meat out of the cling film and lightly shake off extra salt and spices.
•Hang the meat on a hook in a dry and airy place for 48 hours or more.
•After the hanging process, take the meat off the hooks and cut into thin slices.
•Places slices on a plate with trimmings of your choice, Capers, olive oil and black pepper.
•Leave 30 minutes before serving.
PS: Leave it for 7 days and you will have biltong!
BILTONG BEEFED UP SALAD: [ by MyBurntOrange]
A lovely light lunch for 4, or easily filling for 2
100g of your favourite salad leaves
4 spring onions
8 baby new potatoes
200g fresh pineapple pieces
60g cheddar cheese, cubed
100g red and yellow cherry tomatoes
4 boiled eggs, halved
100g biltong
Salt and cracked black pepper to taste
1. Boil, steam or microwave your baby potatoes then set aside.
2. Boil your eggs. A good tip is to switch off the pot as soon as the water comes to a boil and leave to stand for 10 minutes. Remove and put eggs into cold water then shell.
3. Chop the spring onions then add to salad leaves in your favourite serving dish.
4.Toss in the pineapples, cheddar, cherry toms, halved eggs, biltong and potatoes.
5. Season with salt and pepper to taste and enjoy with your favourite dressing.
SULTANA SNOEK SALAD: [SAFARIL DRIED FRUIT RECIPE]
A delicious meal when served with whole-wheat bread.
Resep Besonderhede
10 ml SAFARI lemon juice
260 g smoked snoek, flaked
75 g SAFARI sultanas or raisins (125 ml)
4 hard-boiled eggs, sliced
250 ml cooked peas
1 onion, finely chopped
250 ml mayonnaise
5 ml curry powder
salt and pepper to taste
lettuce
Metode
Mix all, except last ingredients
Serve on lettuce.
NOEDELSLAAI: [BAIE LEKKER EN IETS ANDERS] [LEKKER SLAAIE]
1 pak skroefie noedels
1 blik ingelege perskes
4 appels geskil
2 blikkies tuna in olie
6 viennas of pakkie bacon blokkies
Mayonnaise
METODE:
Kook noedels gaar* laat afkoel*
Sny ingelegde perskes in stukkies*
Skil appels en sny in blokkies*
Sny viennas in ringetjies as jy viennas gebruik of braai bacon blokkies*
As noodels afgekoel is gooi als bymekaar asook tuna met olie* Sout en peper na smaak en sit mayonnaise in.
PIESANGSLAAI: [LEKKER SLAAIE]
Hang af hoeveel mense skat maar jou hoeveelheid piesangs*
Meng gestoofde vrugte yogurt met halwe blik kondensmelk hang af hoeveel mense dan gebruik jy 2 houertjies en al die kondensmelk*
Gooi bietjie suurlemoensap op piesangs as jy dt gesny het.
Meng goed deur en verkoel.
PASTA PESTO-SLAAI: [LEKKER SLAAIE]
Heel gekookte penne pasta
Heel bottel cross en blackwell mayonnaise
En bakkie basil pesto
Wanneer pasta afgekoel het meng die res by.
Die pasta hou tot 2 weke in die yskas!!
Heerlik!
VINNIGE AARTAPPELSLAAI BY JOU BRAAI:
Kook baba-aartappels tot gaar - met skil aan
Sny net in die helfte
Maak sous van:
1 kop mayonaise
30ml suurroom
1t Colemans mosterd
sout en swartpeper
2e "crushed pynappel"
1 ui fyn gekap
sprietuie of pietersielie vir garnering
2 hard gekookte eiers vir garnering
METODE:
Meng alles liggies deur, behalwe vir die sprietuie/pietersielie.
Garneer dit met die laaste twee bestanddele.
Geniet!
WATERMELON SALAD WITH CRISPY BACON, FETA AN PUMKIN SEEDS: [Recipe by Chef Michael Fiorelli]
What you’ll need:
1 medium seedless watermelon, peeled and diced (about 8 cups)
8 ounces feta cheese, crumbled
12 bacon strips, small diced
1 cup pumpkin seeds, toasted and lightly salted*
1 small bunch basil, leaves picked and roughly torn
3 ounces rice wine vinegar
1 ounce extra virgin olive oil
2 tsp kosher salt
1 tsp finely cracked black pepper
How to make it:
1. After dicing the watermelon, place the cubes a colander over a large bowl and set in the refrigerator to drain while preparing the rest of the salad.
2. In a large pan, slowly render the diced bacon until crispy. Discard bacon fat and set bacon aside on a paper towel to cool.
3. When ready to serve toss the watermelon with the salt, pepper, oil, and vinegar and allow to marinate for 10 minutes. Pull the watermelon out of the oil and vinegar marinade leaving the excess liquid behind. Transfer to a 9 x 9 casserole dish or a large shallow bowl. Top with torn basil, toasted pumpkin seeds, feta and bacon. Serves 10.
*I used hulled sunflower seeds—tasted great.
SUMMER STRAWBERRY SALAD: [Source: adapted from allrecipes.com]
2/3 cup. vegetable oil
1/3-1/2 cup. granulated sugar (I use about 1/3 cup-it depends on how sweet you want your dressing to be)
1 Tbsp. poppy seeds
1 3/4 tsp. garlic powder
tsp. ground mustard powder
1/2 cup. balsamic vinegar
1/4 tsp. kosher salt
1 1/2 cup. fresh sliced mushrooms*
8 c. mixed salad greens*
1 1/2 cup. chopped pecans*
4 cup. sliced fresh strawberries*
Whisk together the oil, sugar, poppy seeds, garlic powder, ground mustard powder and vinegar and salt (if using). Refrigerate until chilled.
In a salad bowl, combine the mushrooms, strawberries and mixed greens. Sprinkle pecans over top. Serve dressing on the side.
*I don't measure these ingredients...I always use the amount-however large or small-that I have on hand.
NOTE: If you'd like to dress the salad before serving, combine the mushrooms, strawberries and mixed greens; add dressing and toss to combine. Sprinkle with chopped pecans and serve.
AARTAPPELSLAAI MET KONDENSMELK:
Lewer 4 porsies
5 groot ongeskilde aartappels
100 ml (2/5 k) fyn pynappel
75 ml (5 e) mayonnaise
15 ml (1 e) kondensmelk
Kook die aartappels op in water met ’n knippie sout in.
Laat die aartappels afkoel.
Trek die skille af en sny in klein blokkies.
Plaas in ’n slaaibak.
Meng die res van die bestanddele apart en skep dit dan oor die aartappels.
Meng liggies.
SOUSBOONTJIES:
2 Pakkies Bone
2½ Koppies suiker
½ Bottel asyn
Peper & sout
Kook bone goed nadat dit vir 24 uur in water gelê het.
Gooi sout by as dit amper gaar is, en daar byna niks meer water op is nie.
Haal van stoof af en sit die ander bestanddele by.
'N MOET BY ‘N BRAAI KORINGSLAAI:
325ml koring
1 groen rissie
1 klein ui
½ blikkie ingelegde perskes
SOUS
250ml tamatiesous
125ml olie
125ml suiker
7ml kerriepoeier
5ml borrie.
Meng alle sous bestanddele tot goed gemeng. Kook koring, meng dit met rissie, uie en perskes, voeg sous by. Plaas in yskas. Hoe langer die slaai staan hoe lekkerder word dit.
VRUGTIGE STAMPMIELIESLAAI:
600ml gaar stampmielies
1 groenrissie in repies gesny
1 blikkie mandarynskyfies, gedreineer
2 piesangs, skywe gesny
1 tamatie in blokkies gesny
70ml pitlose rosyne
10 droë appelkose, gehalveer, in sjerrie geweek
Doop die piesangskyfies in suurlemoensap om verkleuring te voorkom. Meng al die bestanddele liggies saam. Gooi die slaaisous oor en meng liggies met 2 vurke.
SLAAISOUS
30ml asyn
60ml olie
5ml mosterdpoeier
sout en grofgemaalde swartpeper
Skud die slaaisous bestanddele goed saam in ‘n fles.
Lewer 4 porsies.
SAMPIOENSLAAI:
400g knopie sampioene (gesny)
6 hardgekookte eiers(opgesny)
1 klein blikkie pynappelstukke
1 koppie mayonnaise
fondor
suurlemoenpeper
suurlemoensap
Gooi fondor, suurlemoenpeper en suurlemoensap by gesnyde sampioene. Voeg opge snydehardgekookte eiers en pynappelstukke by en meng saam met die mayonnaise. Bedien so gou moontlik.
NOEDELSLAAI:
1 pak (500g) skroef of skulpnoedels
1 soetrissie
1 ui
250ml tamatiesous
125ml asyn
125ml sonneblomolie
200ml witsuiker
25ml matige kerriepoeier
paar druppels Tabascosous
Kook die noedels volgens die aanwysings op die pakkie tot gaar. Laat dit goed dreineer. Halveer, ontpit en sny die soetrissie fyn. Skil en kap die ui fyn. Meng die noedels, ui en soetrissie in 'n slaaibak. Meng die tamatiesous, asyn, sonneblomolie, witsuiker, kerriepoeier, Tabascosous en peper. Giet dit oor die noedelmengsel en meng dit liggies. Verkoel voor opdiening.
Lewer 8 porsies.
KNOFFEL-GROENBOONTJIESLAAI:
500g groenboontjies
1 knoffelhuisie
30ml sonneblom of olyfolie
30ml witasyn
sout
growwe swartpeper
Sny die punte van die groenboontjies af en sny die boontjies oorlangs in repies. Kook dit 15-20 minute lank tot gaar, maar nog steeds ferm. Dreineer goed en laat afkoel. Skil die knoffelhuisie en maak dit fyn. Voeg die olie en witasyn by en meng. Giet die mengsel oor die boontjies en geur dit na smaak met sout en peper.
Lewer 4-6 porsies.
GEBLIKTE KERRIEVIS-SLAAI:
1 blik ingelegde kerrievis (moenie die sous wat jy afgooi weggooi nie)
3 koppies gaar bruinrys
4 gekookte eiers
¼ koppie mayonnaise
7 suurkomkommertjies
7 Peppadews
Dreineer die kerrievismootjies. Hou die sous eenkant. Vlok nou die vis en meng met die rys. Meng die sous en die mayonnaise en roer deur die rys-en-vismengsel. Sny die suurkomkommertjies in muntstukkies en die Peppadews in repies en roer by. Dop nou die eiers af, sny in skyfies en roer versigtig deur sodat die eierskyfies heel bly.
HOENDERSLAAI BAKKIES:
4 hoenderfilette, gaargemaak en gesny
1 x 410g blik rooi nierbone, gedreineer
1 x 410g blik mieliepitte, gedreineer
60ml griekste joghurt
60ml mayonnaise
Sout en peper na smaak
1 Hele babaslaai
METODE:
Meng al die bestanddele, behalwe die blaarslaai en geur met sout en peper.
Skei die blare van die blaarslaai en spoel af.
Rangskik die blare op ‘n plat opdien bord.
Skep lepelsvol van die hoendermengsel in die blaarholtes.
Sit voor saam met ‘n lekker vars gebakte broodjie.
SPINASIE EN DADELSLAAI: [HUISGENOOT KITSRESEPTE]
300g spinasie in stukke geskeur
200g vars dadels, grof gekap
2 appels, ontkern en in skywe gesny [dunnerig]
200g peperfetakaas, in blokkies gesny
½ Fransebrood, in stukkies geskeur
Olyfolie
Sout en vars gemaalde swartpeper
SOUS:
3e olyfolie
2t suurlemoensap
1t mosterd
Meng hierdie sous goed saam.
METODE:
Meng die slaaibestanddele liggies saam.
Gooi die sous oor die slaai en meng liggies.
ANDER HELFTE VAN FANSEBROOD:
Besprinkel die brood liggies met olyfolie, geur met sout en peper en braai liggies tot ligbruin.
Sit voor saam met die slaai.
GESTOLDE PIESANG EN ERTJIESLAAI:
1 blik kondensmelk 197 g
½ blik "crushed " pynappel
125 ml asyn
7 ml mosterdpoeier
Sout en peper na smaak
1 pk suurlemoenjellie
1 t gelatien
250 ml kookwater
1 blik ertjies, 410g, gedreineer
3 piesangs, geskil en in skyfies gesny
Meng kondensmelk, pynappel, asyn, mosterd, sout en peper baie goed. Los jellie en gelatien in kookwater op en laat afkoel. Meng kondensmelkmengsel, ertjies en piesangskyfies. Voeg afgekoelde jellie by en meng liggies. Spoel slaaivorm met bietjie jellie uit, gooi mengsel daarin en laat stol in yskas. Ontvorm wanneer gestol op slaaiblare en dien koud op.
GESTOLDE AARTAPPELSLAAI: [Petra Pretorius]
Hier is 'n resep vir gestolde aartappelslaai.
Dit bevat tamatiesop. Ek gebruik NIE TAMATIESOP NIE, MAAR WEL MAYONNAISE.
Die resep vir gestolde aartappelslaai het ek by allexplore.com gekry.
Goeie riglyn om die hoeveelhede gelatien reg te kry.
Jy kan dit natuurlik maak net soos jy wil.
Gebruik enige mooi vorm wat jy het, voer dit uit met lang stroke cling wrap wat oor die kant van die bak uithang, sodat jy hom kan wikkel as hy bietjie vassit maar as jy die clingwrap bespuit met kossproei, wees versigtig, hy val sommer uit.
Hou jou opdienbord bo oor die bak en tip.
*600 ml tamatiesop
15 g gelatien (25 ml) - geweek in 50 ml koue water
5 g sout (5 ml)
1 ml peper
12,5 ml druiweasyn
5 g bruinsuiker (5 ml)
400 g gaar aartappelblokkies (500 ml)
fyngekerfde slaaiblare
pietersielie
Verhit die tamatiesop tot kookpunt en voeg die gelatien by.
Roer die sout, peper, asyn en suiker by totdat opgelos.
Skep die helfte van die gelatienmengsel in `n klam vorm en plaas in `n koelkas totdat dit begin stol.
Skep die aartappelblokkies hierop en giet die res van die gelatienmengsel oor.
Laat in die koelkas totdat dit gestol het en keer uit op n bord gevoer met fyngekerfde blaarslaai.
Garneer met pietersielie.
*600 ml tamatiesap of - moes, berei van vars tamaties, kan gebruik word in plaas van die tamatiesop.
GESTOLDE KOMKOMMERSLAAI: [Rina Fourie-Sűpra]
1 pakkie groenjellie
250ml mayonnaise
190ml kookwater
65ml suurlemoensap
250ml gerasperde komkommer, dreineer in sif tot droog
½ gerasperde ui
Sout & peper
Los jellie in kookwater op. Voeg suurlemoensap en ui by. Laat effens stol. Roer komkommer en mayonnaise deur. Laat stol tot styf. Garneer met dun skyfies komkommer.
GESTOLDE ROOM KOMKOMMERSLAAI: [Carola De Jager]
Dit is gerasperde Komkommer en dan het ek +- 500 ml room met 1 suurlemoen se sap saam gemeeng en Dill sout en peper daar by gegooi na smaak en het tot Gelatiene daar aangemaak soos hulle op die Pakkie se maak 2x aan gemaak afgekoel en by die sous gegooi en alles met die Komkommer gemeeg en sit dit in vorem in en laat stol in yskas. Ek het net nog Bazil nute daar by gesit as jy wil...
GARNAALSLAAI:
Die resep is baie eenvoudig en kan ook as ‘n lekker voorgereg voorgesit word.
Kook 300g Spinasie en Broccoli tot gaar. Voeg 400g Gevriesde “peeled prawns” 3 minute voor die einde van die kooktyd by en kook tot pienk. Gooi in ‘n vergietes en spoel onder lopende koue water af om dit weer te verfris. Skud tot goed droog en gooi in mengbak.
Voeg nou 100g gekapte neute, 1 bossie gekapte Grasuie, 1 meduim groote Avokadopeer wat in blokkies gesny is en ‘n teelepel sout by.
Kap so ongeveer 50 ml Koriander baie fyn en meng 5ml matige Kerriepoeier by. Roer nou die mengsel by 125ml Griekse Jogurt.
Roer die slaaisous by Garnale en bedien op slaaiblare.
BEET EN PYNAPPELSLAAI:
Jy het nodig (vir 4-6 porsies):
• 2 koppies gaar beet, in blokkies gesny
• ½ koppie gaar ertjies
• ½ koppie pynappel, geskil en in blokkies gesny
• 1 eetlepel gerasperde ui
Vir die slaaisous:
• ¼ koppie suiker
• 1¼ eetlepel mielieblom
• ¹/3 koppie witwynasyn
• ¼ koppie water
• 2 eetlepels botter
• ½ teelepel sout
Meng die bestanddele vir die slaaisous en prut dit oor baie lae hitte vir sowat 5 minute. Laat eenkant afkoel.
Sit die slaaibestanddele in ’n mooi bak en giet die sous daaroor.
WENK:
Maak die beet die vorige dag gaar sodat jy die slaai vinnig aanmekaar kan slaan, of koop sommer ’n bottel ingelegde beet van goeie gehalte.
VRUGTIGE MACARONI-SLAAI:
Heerlik by 'n vleisbraai.
(Dit lewer 8 porsies)
250 g macaroni
15 ml olie
1 klein pynappel, geskil en in blokkies gesny
3 piesangs, in skywe gesny
1 x 410 g-blik perskeskywe, gedreineer
401 g-blik jong ertjies, gedreineer
kruisementblare vir garnering
Slaaisous:
125 ml bier
125 ml goeie gehalte mayonnaise
Kook die macaroni in soutwater vir 10 - 15 minute of tot al dente. Dreineer en spoel af onder koue lopende water. Meng pasta liggies met die olie. Berei intussen die slaaisous deur die bier en mayon-naise goed te skud in 'n glasfles met 'n skroef deksel. Meng die macaroni, pynappel, piesangs, perskes, ertjies en slaaisous saam. Skep in 'n mooi vlak slaaibak, garneer met kruisementblare.
Wenke:
Die slaai kan 'n uur of wat vooraf gemaak word, bedek met kleefplastiek en bêre in die yskas.
Besprinkel die piesangskywe met 'n bietjie suurlemoensap.
Variasies:
Vervang die ingemaakte perskes deur ingemaakte lietsjies.
Vervang die bier deur pynappelsap óf natuurlike jogurt.
Gebruik 1 x 410 g-blik pynappelstukke, gedreineer, in plaas van vars pynappel.
AARTAPPEL EN KAASWORSIESLAAI: [HUISGENOOT TREFFER RESEPTE]
4 persone
600g baba aartappels
Olie vir vlakbraai
4 -6 gerookte vark-kaasworsies
300g murpampoentjies, in growwe stukke gesny
Sowat 20 ontpitte olywe
SLAAISOUS:
30-40ml olyfolie
1ml aangemaakte mosterd
Sap en skil van 1 suurlemoen
MEDTODE:
Kook die aartappels in soutwater, dreineer en halveer.
Verhit die olie in pan en braai die worsies tot gaar. Skep uit en hou eenkant.
Braai die murgpampoentjies vir ‘n paar minute en geur met sout en peper.
Sny die worsies in kleiner stukkies en meng met die aartappels, murg-pampoentjies en olywe.
SLAAISOUS:
Meng die bestanddele vir die slaaisous, geur met sout en peper en giet oor die aartappels.
PANZELLA ITALIAN BREAD SALAD:
4 cups bread, chopped into cubes or torn up
olive oil
butter
4 large red tomatoes, roughly chopped
2 cup cherry tomatoes, some halved and some left whole
2 cups fresh mozzarella (best quality)
Dressing
¼ cup olive oil
¼ cup lemon juice
salt & black pepper to taste
fresh parsley or basil
Method
Melt the butter and oil in a large frying pan and add the bread. Allow to go nice and golden and crisp and remove from the pan. Allow the excess oil to drain and set aside.
Combine the tomatoes and mozzarella and pour over the olive oil, lemon juice and seasoning. Add the bread and herbs and toss.
If you want to make this salad ahead, combine all the ingredients except for the dressing and just add the dressing when you’re ready to eat.
COLD SPAGHETTI SALAD:
"This is a recipe that I received a few years ago. I added some extra ingredients to it. Everybody asks me to make it for gatherings. Easy and delicious! Enjoy." - JENNIFER J
Ingredients
Original recipe makes 12 servings
1 pound thin spaghetti
1 (8 ounce) bottle Italian salad dressing
1/4 cup red wine vinegar
1 small red onion, chopped
1 (8 ounce) package pepperoni sausage, chopped
1 (4 ounce) jar sliced mushrooms
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (3 ounce) jar sliced green olives, drained
1/4 (2.62 ounce) bottle salad seasoning mix
2 cups shredded Parmesan cheese
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
2.Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.
GRANDMA'S MOLDED TOMATO SALAD: [Added by Pam Ellingson]
I used to joke with my Mother about Grandma's "Moldy" Tomato salad. If you have heard of tomato aspic, this is somewhat of a variation of that dish. It is very easy and really so tasty. One of my favorite Jello Salads.
Cook time: 1 Hr
Prep time: 15 Min
Serves: 8-10 (6 cup mold)
Ingredients
2 cups canned diced tomatoes with juice about one 1 lb can.
2 - 3 oz packages of lemon gelatin
1 cup diced celery
1 cup diced cucumber
½ cup finely chopped green pepper
2 Tbsp grated or very finely diced onion
¼ cup sour cream
1 cup mayonnaise
1 Tbsp horseradish (cream style)
Directions
1. In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
2. When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
3. To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.
GESTOLDE ROOM KOMKOMMERSLAAI: [Carola De Jager]
Dit is gerasperde Komkommer en dan het ek +- 500 ml room met 1 suurlemoen se sap saam gemeeng en Dill sout en peper daar by gegooi na smaak en het tot Gelatiene daar aangemaak soos hulle op die Pakkie se maak 2x aan gemaak afgekoel en by die sous gegooi en alles met die Komkommer gemeeg en sit dit in vorem in en laat stol in yskas. Ek het net nog Bazil neute daar by gesit as jy wil...
MOLDED PINEAPPLE SALAD:
Ingredients
1 Cup boiling water
1 pkg (6 oz.) lime gelatin [jelly]
1 (9 oz.) can pineapple rings, drained
Juice from canned pineapple
1 large banana mashed
1 Cup heavy cream, whipped
Directions
1. Dissolve gelatin in water
2.Add pineapple juice
3.Chill until slightly thickened
4.Beat until frothy
5.Fold in mashed banana then whipped cream
6.Chill until set
7.Unmold onto a plate lined with lettuce leaves
8.Garnish around base with halved pineapple rings
Serves 6
CORN, AVO, BILTONG AND TOMATO SALAD: [MARIETJIE]
Marietjie experimented a little by adding biltong and cheese to it, and found this addition adds a lovely South African character.
Serves 4 as salad or 2 as main course
Ingredients
1 tin (1x 410 gram) whole corn, drained you can also use 1 1/2 cups frozen corn, defrosted in a sieve under running tap water)
1 large, just ripe avocado, cut into cubes
2 tablespoons chopped chives and/or 2 spring onions sliced and/or
2 tablespoons finely chopped red onion
2 tomatoes, cut into cubes or wedges
70 gram sliced biltong (or a smoked chicken breast, cut into bite-sized chunks)
Optional: 1/4 cup diced or grated cheese
Salt and black pepper to taste
Up to 1/4 cup vinaigrette
Method
Toss all ingredients together and season to taste
Prepared salad can be stored in the fridge for up to 2 hours.
CORNED BEEF MOLDED SALAD:
PREP TIME: 20 min
TOTAL TIME: 1½ hours
SERVINGS: 7 servings
Ingredients
6 ozs lemon (jell-o gelatin)
3½ cups boiling water
¼ cup cider vinegar
2 cups mayonnaise
12 ozs corned beef
6 eggs (hard cooked and finely chopped)
2 cups chopped celery (finely)
2 tbsps green peppers (finely chopped)
2 tbsps onions (finely chopped)
1 tsp salt
Directions:
1. Dissolve jello in boiling water.
2. Slowly blend the vinegar and mayonnaise together till smooth and then slowly add to the jello mixture stirring all the while.
3. Chill till partially set.
4. While waiting for the jello to set, break up the corned beef into small pieces in a large bowl.
5. Add the eggs, celery, green pepper, onion, and salt.
Chill till set.
BLOU KAAS DRUIWE SLAAI: [HUISGENOOT]
Genoeg vir 4-6 mense
Bereiding: 15 minute
Gaarmaaktyd: 10 minute
SOUS
500 ml (2 k) rooiwyn (cabernet sauvignon)
125-180 ml (½-¾ k) bruinsuiker
knippie sout
heelwat gemengde vars kruie, gekap
vars gemaalde swartpeper na smaak
SLAAI
1 pak (60 g) elk roket- en/of bronkors-slaaiblare
500 ml (2 k) pitlose rooi druiwe, gehalveer
100 g bloukaas, andersins feta, brie of camembert
125 ml (½ k) geroosterde pistasieneute
½ rooiui, in ringe gesny
’n hand vol nat beesbiltong of gerookte beesvleis, in dun skywe gesny (opsioneel)
SOUS
Meng al die sousbestanddele in ’n kastrol en kook oor matige hitte tot taaierig en stroperig. (Jy kan ekstra wyn of suiker byvoeg, na gelang van hoe taai of soet jy dit verkies.).
Verwyder van die hitte en laat afkoel.
SLAAI
Pak die blare in ’n plat slaaibak. Meng die druiwe met die sous en giet driekwart daarvan oor die slaaiblare.
Breek die bloukaas in stukkies en rangskik bo-op.
Garneer met pistasieneute en uie. Stapel biltong boop indien verkies.
Bedruip net voor opdiening met die orige sous.
VERJAARSDAGAARTAPPELS: [WEG BOSKOS]
Dis ’n slaai wat so maklik is dat jy hom elke dag kan maak en so heerlik dat jy dit op jou geliefde se verjaarsdagspyskaart kan sit.
Jy het nodig vir 4 porsies:
6 gaar aartappels, skille afgetrek en in dun skywe gesny
Vir die sous:
•½ teelepel mosterdpoeier
•½ teelepel sout
•½ teelepel witpeper
•½ koppie kondensmelk
•1 eiergeel
•¼ koppie olyfolie
•¼ koppie witwynasyn
•gekapte pietersielie of paprika (opsioneel)
Maak die sousie. Meng die mosterdpoeier, sout en witpeper en roer dit by die kondensmelk. Klits die eiergeel met ’n vurk en roer dit by die kondensmelk, gevolg deur die olie en laastens die asyn. Sit dit in die yskas tot die sous dik word.
Bou hom in lae. Pak die aartappels in lae in ’n bak en giet die slaaisous tussen elke laag. Strooi ’n bietjie pietersielie of paprika oor vir kleur.
WENK: Jy kan die aartappels ’n dag vooraf maak en die slaaisous solank meng, maar moenie die twee bymekaar roer tot net voor ete nie, anders word dit waterig. Dié slaai proe heerlik saam met skaapboud.
PERSIESE SLAAI: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 10 minute
Gebruik ’n oorskiethoender om dié slaai vir ’n kampmiddagete aanmekaar te slaan.
Jy benodig•hand vol amandels of dennepitte
•4 repe spek
•1 ui, in dun ringe
•olyfolie•4 eetlepels balsemiekasyn
•2 eetlepels heuning
•2 koppies gevlokte hoender
•sap en gerasperde skil van ½ suurlemoen
•klein hand vol goue sultanas
•2 koppies gaar couscous
Só maak jy
1.Rooster ’n hand vol amandels of dennepitte in ’n droë pan totdat dit begin verkleur en verwyder van die hitte. Braai die spek bros, en kap dit fyn. Karamelliseer die ui stadig in ’n pan met olyfolie, balsemiekasyn en heuning.
2.Meng gevlokte hoender met 4 eetlepels olyfolie en die suurlemoensap en -skil en goue sultanas.
3.Skep die hoender op couscous en sprinkel daarna die spek, ui en neute oor.
Wenk
Die couscous kan vervang word met 2 blikke botterbone of kekerertjies of gestoomde groente soos groenbone, blomkool of selfs spinasie.
GRONDBOONTJIE HOENDERDYE MET PRUIMMENGSEL EN RUSSIESE WORSSLAAI: [ deur Deon Scheepers]
Bedien 4 mense
Agtergrond : My meisie Leslie het 2 klein kindertjies en almal is mal oor braai en ek soek altyd maniere om vinnige kos vir hulle voor te berei waarvan hulle hou , dus om 2 vinnige slaaie en gebraaide grondboontjie hoender voor te sit is hulle vinnig , maklik en definatief hulle gunsteling.
Bestandele :
PRUIMMENGELSLAAI:
2 ryp pruime (ontpit en in half sentimeter blokkies gesny)
Komkommer (10 sentimeter komkommer lengte in half maan skyfies gekap)
Kersie tamaties (8 tamaties in helfde gesny)
Sampioene (10 knopie sampioene in fyn skyfies gesny)
Voorbereiding
Die pruime , komkommer , tamaties en sampioene word opgesnipper en eenvoudig in n slaaibak bymekaar gevoeg en in die yskas gesit tot die res van die kos reg is om bedien te word.
Bestandele:
OLYF EN RUSSSIESEWORS AARTAPPEL-SLAAI:(warm) Aartappels (6 middelslag met skil sag gekook in water of in spar plastiek sak gesit en vir 7 minute in mikrogolf op hoogste hitte gedoen tot sag. Daarna in 1 cm blokkies gesny.
Russiese Worsie (een groot Russiese worsie klaar gaargemaak en in 1 cm blokkies gesny)
Groen Olywe (30 g of ongeveer 8 olywe in helfdes gesny)
Eiers (3 hoender eiers - gekook vir 4 minute in kookwater – afgekoel in yswater – in fyn skyfies gesny)
Mayonnaise (250 gram gekoopte mayonnaise)
Knoffel (een teelepel rou fyngekapte knoffel)
Wit Uie (kwart middelsag wit ui opgekap in fyn 2 mm stukkies)
Sout en swart peper na smaak (moenie te veel sout opgooi nie omrede die worsies klaar souterig is)
Voorbereiding
Die bestandele word eenvoudig opgesnipper soos gespesifiseer en bymekaar gevoeg in n mengbak . Moenie in yskas plaas nie - anders is daar 2 koue slaaie op die bord.
Bestandele :
GRONDBOONTJIE HOENDERDYE:
Hoender (4 groot dye - oortollige vet verwyder)
Roosmaryn (4 stokkies roosmaryn , blare verwyder van stokkie en blare fyngekap )
Grondboontjie botter (200 g gekoopte grondboontjie smeer – die soort wat jy op brood smeer)
Botter (120g ongesoute botter of maragrien)
Sout (3 knypies wit sout word gemeng met fyngekapte roosmaryn blare.
Voorbereiding:
Maak n vuur so 90 minute voor die kos bedien moet word – die kole moet baie warm wees sodat die vel van die hoender lekker bros gebraai kan word.
Vat die opgekapte roosmaryn blare en meng dit met 3 redelike knypies sout - Neem die hoender dye en lig die vel van die dye af en pak die sout en roosmaryn droe mengsel onder die hoender vel , maak vel weer toe en sit in yskas tot die kole reg is. Doen dit met al 4 dye.
Maak n pan stadig warm en voeg saam en smelt die botter en grondboontjie smeer tot n loperige marinade.
Wanneer die kole reg is plaas die hoender dye op die vuur en seel eers albei kante , draai gereeld sodat hoender nie brand nie , wanneer die hoender die 2 de keer gedraai word, moet die grondboonjie en botter marinade oor die dye gesmeer word met n kwassie , smeer elke kant so 2 keer as dit gedraai word – gebruik die orige marinade om oor die hoender te gooi voor jy die kos opdis aan jou gaste. Wanneer hoender sappig en gaar is, skep die hoender in n braaibak en strooi nog eenkeer n bietie sout oor die hoender.
Die aartappel slaai asook pruimslaai met een hoender dy word opgedis vir elke gas - sit nog n laaste bietjie grondboontjie marinade op die hoender nadat dit in die bord geskep is .
Bon Appetite!
TZATZIKI-HOENDERPASTA-SLAAI: [Deur Aletta Lintvelt]
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Nie net is tzatziki gesond nie, maar dit maak ook in ’n japtrap ’n geurige roomsous vir pasta!
Jy benodig
2 koppies kort pasta (penne)
water
sout
1 koppie klaargemaakte tzatziki (of sien onder)
4 eetlepels roomkaas (opsioneel)
gemaalde swartpeper
½ klaar geroosterde hoender
’n hand vol vars mentblare, gekap
olyfolie
Só maak jy
1.Gooi die pasta in ’n pot kookwater met baie sout en kook dit vir ongeveer 8 minute of tot al dente, en dreineer.
2.Meng die tzatziki met die warm pasta. Geur dit na smaak met swartpeper en sout.
3.Gebruik twee vurke om die hoendervleis in repe te trek en sprinkel dit oor die pasta. Sprinkel mentblare en nog olyfolie oor en sit dit dadelik voor.
Wenk
Maak vinnig jou eie tzatziki deur ¼ koppie dik ongegeurde jogurt,’n skeut olyfolie, 3 huisies fyngekapte knoffel en die sap en gerasperde skil van ½ suurlemoen te meng. Verwyder die middelste waterige saad en die skil van ’n hele komkommer en kap of rasper die vleis baie fyn. Meng dit met die jogurtsous en gebruik die tzatziki dadelik.
ROAST BUTTERNUT, BILTONG AND BROWN RICE SALAD:
Serves/Makes:4
Prep Time:45 Minutes
Ingredients
1 1/3 cups brown rice
1 small butternut, peeled and chopped
3 Tbsp olive oil
Salt and milled pepper
1/2 cup finely sliced biltong
3 Tbsp onion roasted seeds
1 cup cucumber, cubed or shaved into ribbons
2 Tbsp parsley or mint, chopped
100g feta (Optional)
Method
1.Pre-heat oven to 180C [kan uitlos en butternut oor kole rooster]
2.Cook brown rice according to packet instructions
3.Drain and set aside
4.Toss butternut, olive oil and seasoning into a roasting pan
5.Roast butternut until cooked through and slightly charred
6.Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs
7.Serve tossed with your favourite vinaigrette or honey mustard dressing
Note: Leave out the rice for a good tortilla filling.
WENK:
Los die butternut heel en rooster oor die kole ipv in die oond.
[skoongemaak en pitter verwyder, jy kan net die helftes rooster of sny in skywe en rooster dan oor die kole.]
GRIEKSESLAAI - RYSSLAAI: [OVERBERG RESEPTE]
In plaas van ‘n normale Griekse slaai, sny jy hiervoor al die gewone bestanddele effens kleiner en gooi dit by rys vir ‘n heerlike koue rysslaai.
Vir 4 persone
1 koppie rou rys
4 sprietuie, gekap
1 koppie gerasperde komkommer
Ongeveer 300g kersietamaties, gehalveer
75g fetakaas, in klein blokkies gesny
6 swart olywe, ontpit en in kwarte gesny
Sout en vars gemaalde swartpeper
Paar handevol varsgekapte basiliekruid
Kook die rys met ‘n knippie sout tot gaar. Gooi dit uit in ‘n mengbak om af te koel.
Voeg die res van die bestanddele en sout en swartpeper na smaak by.
SLAAISOUS:
5ml aangemaakte heelkorrel- of Engelse mosterd
25ml olyfolie
25ml vars suurlemoensap
25ml rooiwyn asyn
Meng al die slaaisousbestanddele en gooi dit by die rys.
Hierdie slaai is op sy beste as dit ‘n paar uur in die yskas gestaan het.
APPELSLAAI: [nie jou normale waldorfslaai nie, hierdie kry kaneel]
Die heerlikste slaai. En mates pas jy aan na smaak en eters.
Appels
Rosyntjies
Mayonnaise
Room/melk
Fyn Kaneel
Knippie sout
Suiker
Moet nie appels afskil nie. (Skille gee kleur aan die slaai)
Sny appels in halwes, verwyder stronkie en pitte.
Kook appels net paar minute op in kookwater. Appels moet nog krakerig wees. Laat afkoel.
Sny halwes in dun skyfies.
Meng genoeg rosyntjies by vir tikkie soet smaak
Maak mayonnaise aan met klein bietjie room/melk, speserye na smaak en bietjie suiker as jy van soeter slaai hou. Die kaneel moet nie oordonderend wees nie.
Meng mayonnaise liggies met appels en rosyntjies. Die appels moet nie "verdrink" in die mayonnaise nie.
MAKLKE SOETSUUR PIESANGLAAI:
1 Blikkie Kondensmelk
1 Botteltjie Picalilli Atchar
6 tot 8 Groot piesangs
Meng die Kondensmelk en Picalilli Atchar saam.
Sny piesangs in skywe daarby.
Indien te dik, voeg bietjie melk by en roer deur.
Heerlik !!!!!
TWEE BILTONGSLAAI RESEPTE: [Jennifer Marais]
(net-net genoeg vir 4 persone)
1 - 2 Avo's
R25 se biltong, fyn, maar nie te fyn nie
2 tamaties in blokkies gesny
feta
kaas in blokkies gesny
biltong/peper chips dip
Meng alles saam en geniet.
BILTONGSLAAI: [Rika Spang]
Slaaisous:
60 ml balsem-asyn
125 ml olyfolie
1 knoffelhuisie, gekneus
5 ml suiker of na smaak
5 ml Dijon-mosterd
1 stingel sprietui, fyngekap
sout en varsgemaalde swartpeper
Slaai:
250 g klam, baie dun gekerfde biltong
375ml gerasperde cheddarkaas
'n verskeidenheid blaarslaai om die slaai op te rangskik
3 agurkies, gekap
2 hardgekookte eiers, in skyfies gesny
2 ryp avokado's, in blokkies, besprinkel met suurlemoensap
Plaas al die bestanddele vir die slaaisous in 'n skroefdekselbottel en skud goed. Hou in die yskas tot benodig. Plaas die biltong en kaas in 'n bak en voeg genoeg van die slaaisous by om dit goed klam te maak. Bedek en marineer ten minste 'n uur (of selfs tot 'n dag lank) in die yskas. Rangskik die blaarslaai op 'n mooi groot plat slaaibord en pak die slaaibestanddele bo-op. Besprinkel liggies met van die slaaisous. Skep die gemarineerde biltongmengsel bo-op en sit die oorblywende slaaisous apart in 'n klein bekertjie voor. Sit dadelik voor.
EIER EN SPINASIESLAAI: [Deur Barbara Joubert SARIE KOS]
Bestanddele
•6 hardgekookte eiers
•200 g baba-spinasieblare
•40 g bronkors (watercress)
•4 groot rosa-tamaties, in skywe gesny
•100 g ontpitte swartolywe
•300 g mozzarella-kaas, in ringe gesny
•1 avokado, in lang skywe gesny
•sowat 60 ml basiliepesto
•olyfolie om oor te sprinkel
Instruksies
(Genoeg vir 4)
Halveer hardgekookte eiers. Rangskik al die bestanddele behalwe die pesto en olyfolie in ’n groot slaaibak. Skep van die pesto oor en besprinkel met klein bietjie olyfolie. Sit voor met res van die pesto.
GEROOSTERDE AARTAPPEL EN SPEKSLAAI: [Kosredakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 4
6 aartappels, in wiggies gesny
sout en gemaalde swartpeper
Slaaisous:
125 ml (½ k) olyfolie + ekstra om vir die bakslag oor die aartappels te sprinkel
45 ml (3 e) balsemiekasyn
30 ml (2 e) Dijon-mosterd
5 ml (1 t) heuning
250 g swoerdlose repies spek
2 handevol babaspinasieblare, gewas
4 eiers, sag gekook en afgedop
Voorverhit die oond tot 200°C.
1. Pak die aartappelwiggies in ’n oondpan, geur na smaak en sprinkel ’n bietjie olie oor. Bak vir sowat 30 min. tot goudbruin, bros en gaar.
2. Meng in tussen die olie, asyn, mosterd en heuning tot goed gemeng. Geur die slaaisous na smaak en hou eenkant.
3. Braai die spek tot bros in ’n verhitte pan.
4. Sit die spinasie in ’n slaaibak en voeg die warm aartappels en spek by. Gooi die slaaisous oor en meng deur.
Sit die eiers bo-op en smul.
SPICY SHRIMP SALAD IN GRILLED AVO:
Ingredients:
½ pound shrimp
½ cup diced cucumber
1 thai chile, minced
2 tablespoons fresh orange juice
½ teaspoon orange zest, plus more for serving
2 tablespoons chopped tarragon, plus more for serving
3 tablespoons aioli
salt and pepper to taste
2 avocados, halved and pitted
Aioli:
2 egg yolks
1 cup canola oil
2 garlic cloves, minced
3 tablespoons lime juice
salt and pepper to taste
Directions:
1. Make the aoili. We like to whisk mayonnaise by hand, though others find the food processor easier to use for this. To use this method, place the egg yolks in a small bowl, place a cup of oil next to you, and keep a tablespoon handy. Use a whisk to break up the egg yolks in the bowl. Add a tablespoon of oil. Whisk that into the egg yolks so the yolks absorb it. Then repeat. And repeat. Just be patient. It will probably take about 10 minutes to get through all the oil. Then stir in the garlic and lime juice. Refrigerate.
2. Bring a pot of salted water to boil. Add the shrimp and cook until pink and done – about 3-4 minutes. Remove and place in a bowl of ice water to cool.
3. Dice the shrimp once they have cooled. Place the diced shrimp in a medium bowl.
4. Add the diced cucumber and minced thai chile. Mix it all together.
5. In a small bowl, mix together orange juice, ½ teaspoon orange zest, 2 tablespoons tarragon, and 3 tablespoons of the aioli. Season with salt and pepper to taste.
6. Stir the orange and aioli mixture into the shrimp and cucumber mixture. Refrigerate.
7. Heat charcoal or gas grill to high heat (around 400 degrees).
8. Using a paper towel or dish rag, coat cooking grates with a thin layer of canola oil. Place halved avocados on grill, cut side down. Cover, and come back in about 3-5 minutes to check on them. Once the bottoms have a nice char, remove from grill.
9. Spoon shrimp salad into each of the halves of avocado.
Sprinkle orange zest and tarragon on top. Then eat!
LEKKER SLAAI: [Slaai Resepte]
1 Slaaikop
3 Piesangs
½ k Sultanas of Rosyne
1 Avokadopeer
3 Hardgekookte Eiers
Slaaisous
Sout en Peper na smaak
METODE:
Kerf die slaaiblare fyn en sny die afgeskilde avokadopeer in stukkies. Sny die piesangs in skyfies en drup ʼn bietjie suurlemoensap daar-oor. Die eiers word ook in skywe gesny. Voeg nou al die bestanddele by die blaarslaai en voeg die sout en peper by. Voeg slaaisous by die mengsel.
ERIKA SLAAI:
1 pak spaghetti (kook tot sag ,maar nie pap)
1 Groot bottel mayonaise
1 blik kondensmelk
1 pak wortels (fyn gerasper)
1 groot ui (gerasper en afgedroog)
1 teelepel mosterd
METODE:
Meng Mayonaise, mosterd en kondensmelk.
Meng alles saam en geur goed met Aromat.
Sit in die yskas.
Hoe langer dit staan hoe lekkerder!
GARNAAL EN AARBEIE RYSSLAAI:
750 ml gaar
250 g gaar garnale, uitgedop en ruggraat verwyder
200 ml tafelseldery, in dun skyfies gesny
175 ml mayonnaise
125 ml aarbei joghurt
10 ml vars suurlemoensap
5 ml droë mosterdpoeier
sout en swartpeper na smaak
375 ml vars aarbeie, gehalveer
vars slaaiblare
M e t o d e
Meng die rys, garnale en seldery in ´n bak. Meng die mayonnaise, joghurt, suurlemoensap en geurmiddels saam in ´n ander bak. Voeg die mayonnaisemengsel by die rysmengsel. Meng goed. Vou die aarbeie liggies in. Voer ´n slaaibak of individuele bordjies met slaaiblare uit. Skep die rysslaai bo-op.
W e n k
Hierdie slaai is ´n ideale voorgereg.
SAMPIOENSLAAI:
400g knopie sampioene (gesny)
6 hardgekookte eiers(opgesny)
1 klein blikkie pynappelstukke
1 koppie mayonnaise
fondor
suurlemoenpeper
suurlemoensap
METODE:
Gooi fondor, suurlemoenpeper en suurlemoensap by gesnyde sampioene. Voeg opge snydehardgekookte eiers en pynappelstukke by en meng saam met die mayonnaise. Bedien so gou moontlik.
GEROOSTERDE EIERVRUGSLAAI:
2 klein eiervrugte, in skywe gesny
1 ui, in dun ringe gesny
150ml olyfolie
5ml sesamsaad
2 knoffelhuisies, gekneus
sout en peper na smaak
30ml suurlemoensap
SLAAISOUS
150ml Bulgaarse jogurt
30ml vars gekapte koljander
1 knoffelhuisie, gekneus
METODE:
Plaas die eiervrug en uieringe in 'n bak. Meng die olyfolie, sesamsaad, knoffel, sout en peper. Gooi oor die eiervrug en uie. Marineer 'n uur. Meng intussen jogurt, koljander, knoffel sout en peper. Laat staan 'n ruk. Plaas die groente onder 'n oondrooster en rooster 5 minute lank aan beide kante. Laat afkoel. Sny die eiervrugskywe in helftes. Meng die groente met suurlemoensap. Meng groente in die jogurtmengsel in. Laat staan 'n uur lank. Garneer met suurlemoenskyfies en koljanderblare. Sit voor met volgraan brood of melbaroosterbrood.
BLOUKAAS PASTASLAAI:
250g skulpnoedels
6 repe spekvleis
halwe rooi soetrissie
4 stingeluie
Kook skulpnoedels in genoeg vinnig kokende soutwater tot sag, dreineer en spoel af onder koue water. Braai spekvleis bros en kap fyner. Sny soetrissie en stingeluie in stukke. Meng alles saam in slaaibak. Gooi bereide slaaisous bo-oor, roer deur en verkoel tot benodig.
SLAAISOUS:
60g bloukaas
125ml romerige mayonnaise
sout en swartgemaalde swartpeper na smaak
30ml gekapte pietersielie
Krummel bloukaas by mayonnaise in en meng goed deur.
Voeg pietersielie by en geur met sout en swartpeper.
HUSARESLAAI: [deur Kymie van Niekerk]
2kg Gekookte medium groote aartappels (geskil en in blokkies gesny)
Plus minus 750 gram gaar gekruide maalvleis [“Lean”] moet redelik droog wees.
Bottel gerasperde beet [verkieslik KOO - plus minus 500gram]
1 Rou groot Granny Smith appel [fyn gerasper]
1 Rou groterige ui [fyn gerasper]
1 Groot gerasperde Agurkie
So 10 gerasperde suur uitjies [cocktail onions]
METODE:
“Mash” al die bestanddele goed saam dit moet goed fyn wees met geen klonte nie. (soos kappokaartappels) Proe maar aan die mengsel of dit na smaak is, dit moet ‘n redelike suuur smaak he. Dit moet ‘n droe redelike stywe tekstuur he. Skep die “pers mash” in n lugdigte houer en Laat staan oornag in yskas – hoe langer [tot so drie dae] dit staan hoe lekkerder!
Garneer gereg net voor bediening
Pak heel slaaiblare op n groot plat opdienbak, skep die aartappel-en beetmengsel bo-op en druk effens platterig. Smeer lekker dik met mayonnaise oor en garneer met gekookte eier, repies agurkies en klein gekleurde suur uitjies. Wanneer individuele porsies opgesep word moet dit saam met ‘n slaaiblaar opgeskep word. Hoop julle geniet dit net so baie soos ons gesin!
MANGO EN AMANDELSLAAI: [met erkenning aan Aan Tafel met Nettie Pikeur]
Amandels, hetsy heel of in skyfies of splinters
2 Mango's, in lang vingers gesny
Botter
Suurlemoensap
Slaaiblare, maar nie met ‘n skerp smaak nie
METODE:
Braai omtrent ‘n halwe pakkie amandels in botter tot bruin (brand maklik). Skep uit en laat afkoel. Gooi die sap van ‘n halwe ryp suurlemoen by die warm botter en roer saam (dit is jou slaaisous). Jy sal mettertyd agterkom of dit genoeg is, dalk moet jy nog ‘n bietjie maak. Pak ‘n dik laag slaaiblare op die boom van ‘n platterige bak. Strooi gesnyde mango daaroor, dan die amandels, en dan die sous. Dis heerlik as voorgereg of saam met vleis.
GEROOKTE MAKRIEL EN EIERSLAAI : [1,2,3 op die tafel]
SLAAISOUS :
40ml olyfolie
30ml rooiwynasyn
20ml korrelmosterd
Knippie mosterdpoeier
5ml heuning
Sout en vars gemaalde swartpeper
Meng al die bestanddele en klop goed.
Hou tot benodig.
SLAAI:
4 ekstra groot eiers teen kamertempratuur
200g gerookte gepeperde makriel, gevlok
Slaaiblare
50g pecorino- of parmesaankaas, gerasper
METODE:
Kook die eiers vir ongeveer 7 minute , dop af en laat afkoel.
Pak die gevlokte makriel op slaaiblare op ‘n slaaibord.
Sny eiers in die kwarte en rangskik dit tussen vis op die slaaibord.
Sprinkel die kaas oor.
Sit dit met die slaaisous voor, elkeen bedien hulself.
VARIASIE
Die makriel kan vervang word met gerookte snoek of forel.
KOUEVLEIS-SLAAI: [SOMMER NET SLAAI]
200g salami, in dun repies gesny
300g ham, in dun repies gesny
4 agurkies, in klein blokkies gesny
250ml mayonnaise
sout en varsgemaalde swartpeper na smaak
100ml Bulgaarse jogurt
Meng die ham, salami en agurkies.
Ook die mayonnaise en jogurt.
Geur met sout en swartpeper.
Meng alles nou goed saam en sit voor saam met vars broodrolletjies.
Lewer 4 porsies
WENK:
Baie Supermarkte verkoop pakkies met gemengde stukkies kouevleis. Koop dit, want jy kan baie goed met dit doen en dis heelwat goedkoper ook. [dis die stukkies wat oorbly wanneer hulle die kouevleis sny om te verpak.] [die off cuts m.a.w.]
SLAAI MET 'N BYT: [SOMMER NET SLAAIE]
SLAAI
425g blikkie sardyne in skerp sous
100g sampioene, gekerf
2 ryp tamaties, geskil en fyn gekap
½ komkommer, geskil, fyn gekap
6 sprietuie, gekerf met die groen lowwe
1 kropslaai, in stukkies gebreek
10ml fyn gekapte vars koljander (dhania-blare) of pietersielie
SLAAISOUS
5ml kerrie of mosterdpoeier na smaak
125ml lae oliemayonnaise
2,5ml borrie
Dreineer die sardyne. Meng al die ander slaaibestanddele in 'n bak. Voeg sout en swartpeper na smaak by. Meng die bestanddele van die slaaisous saam. Hou 'n bietjie slaaisous eenkant en giet die res oor die hele slaai. Meng liggies en skep in 'n slaaibak. Rangskik die heel sardyne versigtig op die slaai en bedruip die vis met die res van die slaaisous. Garneer met vars gekapte koljander of pietersielie.
Lewer 4-5 porsies.
"NO-BAKE" BAKED POTATO SALAD:
This twist on traditional potato salad has all the taste of a loaded baked potato, minus the baking part. Enjoy our No-Bake Baked Potato Salad for a change of pace.
Serves: 6
Cooking Time: 20 min
WHAT YOU'LL NEED:
8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
1 tablespoon salt
1 (16-ounce) container sour cream
¼ cup real bacon bits
4 scallions (green onions), thinly sliced
½ teaspoon black pepper
WHAT TO DO:
1.Place potatoes in a large pot and add enough water to cover them. Add salt and bring to a boil over high heat.
2.Cook potatoes 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly.
3.In a large bowl, combine remaining ingredients; mix well. Add potatoes and mix until well combined.
4.Serve warm, or cover and chill until ready to serve.
NOTE:
For a really loaded "baked" potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.
GREEN BEAN POTATO SALAD WITH SHALLOT VINAIGRETTE:
Very yummy!!!
handfull of green beans or tin of green beans drained
1 plastic bag of baby potatoes
1 medium shallot, minced
2 tablespoons white wine vinegar
¼ cup olive oil
1 teaspoon Dijon mustard
2 teaspoons agave nectar
teaspoons minced chives
2 teaspoons minced tarragon
salt & pepper, to taste
HOW TO MAKE:
Wash the potatoes and cut them in half. If they’re large you can quarter them. Put the potatoes in a pot and cover with fresh water. Add a pinch of salt and bring to a boil. Once they’re easily pierced and slide off the knife or fork used to test them, drain them and put them in a large bowl.
While the potatoes cook, you can either steam or boil the green beans. Tip and tail them, and slice them into about 1 to 1 1/2-inch lengths. Make sure they’re cooked enough to not be squeaky (this drives me crazy!), but not so much that they aren’t overcooked and mushy. I just keep tasting them to make sure they’re the texture I like. Drain them, and add them to the bowl with the potatoes.
For the vinaigrette, mince the shallot and add it to a small bowl. Pour the white wine vinegar over the shallot, stir, and let the mixture set for a couple of minutes. Add the olive oil in a thin stream while you whisk, and then add the mustard and agave nectar. Whisk the vinaigrette well to incorporate everything, and add salt and pepper to taste.
Pour the dressing over the hot potatoes and green beans, and toss to coat. This will keep well in the fridge over night, but it’s best served at room temperature.
Notes:
If you don’t have fresh herbs you can use dry. Just start by adding ¼ to ½ teaspoon dry and add more to taste if needed. You can also use other herb combinations, or just leave them out altogether. Don’t worry about have exactly the measurements listed – I just used those because they happened to be the amounts I grabbed at the farmers market. You can always double the vinaigrette if you need to, or save some of it for a different salad if you have too much.
CHAKALAKA: [robertsons]
Ingredients
½ cup Sunflower Oil
1 Large Onion finely chopped
2 Green Peppers finely chopped
2 tsp Robertsons Barbecue Spice
1 tsp Robertsons Peri-Peri
1 tbsp Hot Curry Powder
Tomatoes Large grated
4 Carrots Large peeled and grated
1 tin Baked Beans in Tomato Sauce
5 ml Aromat
Instructions
1. Warm the oil in a pot for 1 minute
•2. Add onions and green pepper and fry until soft with Barbecue Spice, Peri-Peri and curry powder
•3. Add the grated carrots, tomatoes and baked beans and mix well
•4. Allow the mixture to cook for 15 minutes on medium heat
5. Stir the mixture every 5 minutes to ensure that it does not stick, and becomes smooth
•6. Add the Aromat and cook for another 5 minutes
•7. Serve with wors and pap.
4 V-SLAAI: [DIE NATHANIëL TAFEL]
(Vars, vesel, vinnig en vullend)
JY BENODIG:
SOUS:
½ t Engelse mosterd (sterk)
2 t heuning
2 e lemoensap
1 t witwynasyn
½ t paprika
sout en swartpeper
SLAAI:
225g rooi- of witkool of 'n mengsel van die twee
3 middelslaggeelwortels
10 repies gedroogde mango
1 rooiskil-appel
1 x 200g blikkie groen - of cannellini boontjies, gedreineer
¼ k(50g) dadels, gekap
METODE:
SOUS:
Meng die mosterd deeglik met die heuning. Voeg die lemoensap, asyn, paprika en geurmiddels by en meng goed. Verkoel in die yskas tot benodig.
SLAAI:
Kerf die kool baie fyn, en gooi die stronke en wit riwwe weg. Sny die wortels in baie dun repies van sowat 5cm lank. Rangskik saam met res van bestanddele op groot bord.
Gooi sous net voor etenstyd oor.
APPEL EN SELDERYSLAAI:
Genoeg vir 2 persone
1 gaar aartappel in bokkies gesny
1 steel seldery
1 appel
3e mayonaise
½t sout
½t mosterd
1e gekapte pekanneute/okkerneute
METODE:
Sny seldery en appel in blokkies.
Meng met die res van die bestanddele.
Verkoel en bedien.
WATERMELON SALAD FOR THE BRAAI: [ Lisa ]
Description: Very South African salad!
INGREDIENTS:
about 4 cups pitted and diced (quite big pieces) watermelon
½ small crisp lettuce
1 small onion, sliced
Calamata olives
2 disks feta cheese, diced
½ cup sliced cucumber
1 cup cocktail tomatoes, sliced in half
Salad dressing of your choice (Greek is good for this salad)
PREPARATION:
Prepare salad as usual, allowing people to add salad dressing themselves.
COLESLAW WITH PINEAPPLE AND MARSHMALLOWS: [PINJOY RECIPES]
½ medium cabbage
½ cup mayonnaise (or salad dressing)- I reduced fat mayonnaise
1 cup drained crushed pineapple
¼ cup cut-up marshmallows (optional)
salt and pepper to taste
raisins (optional)
METHOD:
1. Chill the cabbage thoroughly. Finely shred the cabbage. Wash the shredded cabbage in cold water (in a colander) or wash in your salad spinner.
Measure 4 cups of shredded cabbage.
2. Refrigerate in a paper towel wrap (to absorb the moisture).
3. Combine the remaining ingredients. Pour over the cabbage. Mix and toss lightly.
Coleslaw salad tastes best when refrigerated for many hours so the cabbage seeps in most of the pineapple and dressing flavors.
Yield: 6 servings.
KERRIEPERSKES: [Jacobus Stofberg]
1 groot blik perske skywe of halwes
2 uie in dun skywe gesny
30 ml olie
2 teelepels matige kerrie
125 ml asyn
125 ml suiker
2 eetlepels blatjangstroop van die perskes
Metode:
Braai die uie in die olie tot sag en deurskynend.
Voeg die ander bestandele behalwe die perskes by en laat die stroop effens dik kook.
Koel af en gooi oor perskes.!!!!!!!!
GESTOLDE TUNA VOORGEREG: [BOEREKOS.COM]
Hierdie reseppie is dood maklik om voor te berei. Maak dit sommer drie dae voor die tyd, en hou in yskas tot benodig.
Bestanddele.
3 Blikkies Tuna (in water)
1 Groterige ui. Baie fyn gekap.
3 Gekookte eiers, fyn gekap.
4 Klein agurkies, fyn gekap.
1 Koppie Mayonaise.
1 Koppie kookwater,
1 Pakkie suurlemoenjellie.
1 Teelepel gelatien.
Varsgemaalde Swart peper.
Metode.
Dreineer die tunavis. Los Jellie en ekstra gelatien in kookwater op. Meng al die bestanddele, maar vou mayonaise laaste in. Maak vorms of houers eers nat voor mengsel ingegiet word. Stol in klein kelkies of een groot ring. Genoeg vir plus/minus 25 kelkies Bedien op vars slaaiblaar met pietersielie en klein tamaties vir garnering.
GESTOLDE KAASVORM: [BRON ONBEKEND]
(vir die dae wat jy bietjie wil afshow - heerlik vir die someraande)
1 (175g) bloukaas (wedge) gerasper
1 klein ui gerasper
1 houertjie gladde (ongegeurde) maaskaas
1 sakkie gelatine
1 houertjie room styfgeklop
75ml mayonnaise
2ml anchovy-essens of 2,5ml vissmeer
METODE:
Klop room styf. Rasper blou kaas en uie by. Voeg maaskaas by. Maak gelatien aan met 100ml kookwater, roer tot glad, laat dit afkoel en gooi by mengsel. Voeg vissmeer (meng met klein bietjie kookwater) of essens by. Meng goed en plaas in ring. Sit in yskas tot gestol.
As ek die ring klaar in die opdienbord gesit het en jou gaste oppad is, vul ek die gat in die middel met een van die volgende : - klein tamaties, olywe, groen vye, druiwekorrels, kersies, peppadews of ‘n klein bakkie met sweet chilli sous – net wat jy het of waarvan jy hou. Dit lyk nogal baie mooi en dit is weer iets anders as die gewone snacks! Mens kan dit in klein snytjies sny sodra die gaste daarvan wil hê.
Bedien met groenvye, waatlemoenstukkke, sweet chillisous, growwe brood en beskuitjies.
Dit het ‘n baie milde bloukaassmaak en is glad nie oorheersend nie. Selfs mense wat nie van bloukaas hou nie vind dit BAIE lekker.
CHICKEN SALAD WITH WALNUTS AND GRAPES: (tried and true)
We had this for lunch one day on croissants. I made one batch with the nuts and grapes and one batch without to accommodate everyone’s taste buds!
2 cups diced chicken (I used a can of HEINZ shredded chicken)
1/3 – 1/2 cup mayonnaise
2 tablespoons sour cream
1 cup seedless green grapes, sliced in half
3 green onions, with some green, thinly sliced (left these out for the girls)
1celery stalk, thinly sliced
1/2 cup walnut pieces
1/4 teaspoon salt
dash pepper
1 tablespoon lemon juice
1 teaspoon honey
METHOD:
Combine chicken with mayo, sour cream, grapes, onions, celery, nuts, salt, pepper and lemon juice. Stir in honey and more mayo if needed. Serve on salad greens or croissants.
BBQ SQUID SALAD WITH LEMON AND CHILI DRESSING:
Serves 4, Barbecue optional Ingredients
1 tablespoon chilli oil
1 tablespoon lemon rind (finely grated)
2 teaspoons black peppercorns (crushed)
500g small squid (calamari) tubes, cleaned
30g fresh basil leaves
30g fresh mint leaves
30g fresh coriander leaves
Lemon and Chilli Dressing
1 fresh green chilli, chopped
2 tablespoons brown sugar
3 tablespoons lemon juice
2 tablespoons light soy sauce
Method
1 Combine oil, lemon rind and peppercorns in a shallow glass or ceramic dish. Add squid and marinate for 30 minutes (longer if you want them to be more tender and with stronger flavour).
2 Preheat barbecue, char-grill pan or frying pan to a high heat.
3 Line a serving platter with the basil, mint and coriander. Cover with plastic food wrap and chill until ready to serve.
4 To make dressing, combine chilli, sugar, lemon juice and soy sauce in a bowl.
5 Cook squid on barbecue or in char-grill pan or frying pan for 30 seconds each side or until tender - take care not to overcook or the squid will become tough.
6 To serve, place squid on top of herbs. Drizzle with dressing, and enjoy!
Tip:
To clean fresh squid - the ideal way to BBQ - pull tentacles from the squid, carefully taking with them the stomach and ink bag. Then cut the beak, stomach and ink bag from the tentacles and discard.
Wash tentacles well. Wash 'hood' and peel away skin. For this recipe, the hoods are usually left whole, though if you want, the tentacles can be cut into small pieces and also used in the dish.
KERRIE SPAGHETTI : [BOEREKOS MET LORRAINE]
Ouma Sielie se resep . Hierdie warm slaai is spesiaal vir die manne. Dis heerlik saam met braaivleis.
Bestandele
1 groot ui
kookolie
15ml garlic
klein blikkie tamatiepuree
3lourierblare
2kaneelstokkies
halwe pak spaghetti
Kerriesous
10ml kerrie
5ml borrie
10ml appelkoos konfyt
10ml suiker
2lepels chutney
2lepels tamatiesous
50ml worcestershire sous
100ml water
METODE:
Bring water tot kookpunt voeg sout by en breek spaghettie in drie dele en kook, spoel in vergieter en hou eenkant.
Gooi genoeg kookolie in pot sodat dit die hele bodem bedek. Smoor ui en garlic in die olie tot sag en voeg lourierblare en kaneel stokkies by. Gooi kerriesous by en laat prut op lae hitte. Voeg nou die tamatiepuree by en roer deur en laastens voeg gaar spaghettie by,voeg sout en roer spaghettie goed deur die sous. Bedien warm saam met braaivleis.
Hierdie warm slaai lewer 6 tot 8 porsies.
GROENTE SLAAI:
¾ kop mayonnaise
2e asyn
6 gaar aartappels in blokkies gesny
2 wortels in blokkies gesny
½ kop gaar groenboontjies of 1 blikkie gedreineer
½ groen pepper gekap
1 ui gekap
1t sout
Of geur met Aromat en swartpeper
METODE:
Meng die mayo en asyn.
Gooi oor warm aartappels en wortels.
Laat rus vir 10 minute.
Voeg nou die oorblywende bestanddele by.
Plaas in yskas om te verkoel.
Bedien en geniet!
MY WENK:
Jy kan ‘n handvol gerasperde cheddarkaas hierby voeg.
Jy kan ook so 6 stukkies spek bros braai, kap en hierby voeg.
‘n Bietjie mosterdpoeier hierby is ook baie lekker.
PEA SALAD: [YUMMY] [Source: My Mom]
Ingredients
1 (20 oz.) package frozen peas (I used a 24 oz. package ~ I couldn't find a 20 oz.)
1 cup. chopped celery
1/4 cup. chopped green onions (I just put in the whole bunch of green onions, chopped)
2 hard-cooked eggs, chopped
1 cup. shredded cheddar cheese
1 (2 oz.) jar pimentos, drained
1/2 cup. mayonnaise
3 T. sweet pickle relish
1 tsp. sugar
1 tsp. ground mustard
1 tsp. seasoned salt (I used regular salt)
Directions
1. Thaw peas by running them under cool water.
2. Combine peas, celery, eggs, green onions, cheddar, and pimientos in a large bowl. In a small bowl, combine mayonnaise, relish, and seasonings; stir into pea mixture.
3. Cover and refrigerate until serving.
ITALINA TUNA FISH SALAD: [By Naturelover -Photo by JackieOhNo!]
Prep Time: 10 mins
Total Time: 10 mins
Servings: 2-4
About This Recipe
"This comes from an old Saint Rocco church cook book. I am posting this as written, but adjustments in can sizes will have to be made because they just don't make the same size cans anymore. The ingredients may sound strange, but it really does taste good. It would really make a nice lite lunch."
Ingredients
2x (5 ounce) cans tuna fish
½ (3 7/8 ounce) cans sliced black olives
1 large oranges, peeled and diced
1 stalk celery, sliced
1 small sweet onions, thinly sliced
2 tablespoons olive oil
Directions
1.Combine all ingredients by tossing gently. Chill 1/2 hour before serving.
2.I prefer Genoa brand tuna in olive oil. Also i like to add freshly ground pepper, lots of it. Salt to taste.
OULAP SE ROOISLAAI: [Deur Aletta Lintvelt - Foto- Myburgh du Plessis]
WENK: Die salsa is ook baie lekker saam met gebraaide lamstjops.
Vir 8
Voorbereityd 20 minute
Hierdie kombinasie van rooi vrugte en tamaties sorg vir ’n verfrissende soetsuur salsa wat heerlik is saam met braaivleis. Eksperimenteer gerus met enige vrugte van jou keuse.
Jy benodig
waatlemoenskywe, ontpit, of aarbeie
2 perskes
3 koppies rosa- of kersietamaties
sap en skil van 2 lemmetjies (of 1 suurlemoen)
½ koppie gekapte pikantrissie
’n groot hand vol basilie, gekap’n groot hand vol grasuie, gekap
½ rooiui, fyngekap
½ rooi brandrissie, gekap (opsioneel)
1 eetlepel heuning
Só maak jy
1.Sny die waatlemoen in klein blokkies van ongeveer 2 cm – jy het ongeveer 2 koppies hiervan nodig. As jy aarbeie gebruik, sny hulle almal middeldeur.
2.Sny die perskes in blokkies – jy het ongeveer 1½ koppie vol nodig. (Ryp, soet nektariens werk die beste.)
3.Sny die tamatie in kwarte en meng dit liggies met die waatlemoen (of aarbeie) en perske. Rasper die skil van die lemmetjies daaroor en druk die sap daaroor uit. Voeg die res van die bestanddele by en meng alles versigtig deur.
4.Skep die rooislaai in ’n groot pre- Oulap-se-rooislaai serveerfles (soos op die foto) en sit dit vir ’n uur in die yskas. Laat elkeen self slaai uit die fles skep om saam met die varklies te geniet.
PASTA SALAD:
2-3 handfulls of pasta (shape of your choice)
- cook according to package instructions until al dente, Drain and let it cool slightly before mixing in the sauce/dressing
Sauce:
Approx 1 cup mayo (can use less, depends on how saucy you like it)
1/4 greenpepper – finely chopped
1 small onion – finely chopped (or spring onion)
1 teaspoon curry powder
2 tablespoons each tomato sauce & chutney
Cheese (about a 1cm strip from a normal store bought block, diced into small blocks)
About 1/2 can pineapple pieces (and/or peach slices) in bite sized pieces (I only had pineapple – can add more it you like it fruity)
Juice of the canned fruit
Salt, Pepper & Sugar to Taste
- Mix the mayo, curry, tomato sauce, chutney and a bit of juice until wel combined
- Taste, adjust seasoning accordingly
- Mix onion, greenpepper, cheese & fruit pieces in a suitable bowl with the pasta (leave enought space to add sauce and mix)
- Add the sauce (dressing?)
- Let it cool in the fridge, it always tastes better the next day!
SALM-EIER EN ASPERSIE-SLAAI: [HOPE MALAU - uit HUISGENOOT]
250 g mini-tamaties
sout en peper
1 knoffelhuisie
5 ml (1 t) olie
7 heel aspersies
100 g salmforel
’n hand vol slaaiblare
4 eiers
SO MAAK JY:
1. Voorverhit die oond tot 180⁰C. Plaas die tamaties in ’n roosterpan en geur goed. Voeg die knoffel by en meng. Bedruip met olie en rooster vir 15 minute.
2. Verhit olie in ’n pan en braai die aspersies tot deurwarm. Sit die eiers in ’n pot vol kookwater, laat prut vir 7 minute en haal uit.
3. Rangskik die aspersies op opdienborde en bestrooi met tamaties en salm. Bedek met die effens loperige eiers en sit voor.
WENK:
Jy kan die tamaties ook in 'n pan rooster i.p.v. in die oond.
Hierdie is 'n heerlike ligte ete of jy kan dit as bykos bedien.
COWBOY'S BEST LOADED COLESLAW: [LION RECIPE]
If you're looking for the best coleslaw recipe to make to satisfy all of your potluck guests, try this Cowboy's Best Loaded Coleslaw recipe. This isn't your ordinary simple coleslaw recipe - instead this Western-inspired version is chocked full of veggies that give this side dish tons of flavor and exciting textures. Once you try this cowboy recipe for coleslaw, you'll wonder why you ever prepared those old boring coleslaw recipes before. It's one of our favorite dishes to make for potlucks and summer picnics!
Ingredients
•2 cups corn, fresh or frozen
•1 head cabbage, coarsely grated or chopped
•1 green bell pepper, trimmed and diced
•1 red bell pepper, trimmed and diced
•1 sweet onion, chopped
•lettuce leaves, optional
•2 tablespoons white wine vinegar
•2 tablespoons olive oil
•2 teaspoons sugar or honey
•1/2 cup mayonnaise
•1/4 cup parsley, fresh, chopped
•1 tablespoon fresh herbs, such as basil, tarragon or chives
•salt, to taste
•black pepper, to taste
INSTRUCTIONS:
1.Prepare all vegetables as indicated, except lettuce, and combine in a large bowl. Cover and set aside.
2.Combine vinegar, olive oil and sugar or honey and heat on stove or in microwave, stirring until sugar dissolves. Chill mixture.
3.Once cooled, mix with mayonnaise, parsley and herbs. Add to cabbage/corn mixture, combining thoroughly; chill until serving.
4.Line large bowl with lettuce and fill with salad.
ASPARAGUS AND GOAT CHEESE SALAD:
Say bye-bye to the boring salad of yesteryear because this new Asparagus and Goat Cheese Salad is in town and here to stay! Get ready for this one, everyone! It's a knock-out!
Serves: 6
Cooking Time: 3 min
What You'll Need:
1kg fresh asparagus
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1 large head Boston lettuce, torn
2 ounces goat cheese
What To Do:
1.Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in a small amount of boiling water 3 minutes or until crisp-tender. Drain well, and set aside.
2.Combine vinegar, salt, and pepper in small bowl; add oil in a thin stream, whisking until blended. Pour dressing over asparagus; toss gently to coat.
3.To serve, divide lettuce evenly among 6 individual salad plates. Spoon asparagus over lettuce; crumble cheese evenly over asparagus.
Notes
Spring's the season when delicate, pencil-thin asparagus are at their peak. Before you cook 'em, snap 'em! That is, hold a spear in one hand and snap off the tough end with the other hand; what's left will cook up oh-so-tender.
KFC COPY CAT COLESLAW:
Yield: 10-12
Ingredients
DRESSING:
½ cup mayonnaise
1/3 cup granulated sugar
¼ cup milk
¼ cup buttermilk
2½ tablespoons lemon juice
1½ tablespoons white vinegar
½ teaspoon salt
1/8 teaspoon pepper
SLAW:
1 head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion
Instructions
1.Chop cabbage into chunks and run through your food processor, or chop fine.
2.Combine all of the dressing ingredients in a large bowl, whisk well.
3.Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
4.Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.
ASIAN CABBAGE MANGO SLAW: [Skinnytaste.com]
Gluten-free, low-carb, dairy-free, vegan and egg-free.
Servings: 6
Ingredients:
2 cups shredded cabbage
1/2 cup shredded carrots
1 mango, not fully ripe
3 medium scallions, chopped
3 tbsp rice vinegar
1/2 lime, juiced
1 tbsp low sodium soy sauce (or tamari for gluten free)
1 tbsp sesame oil
1 tsp black and white sesame seeds
Directions:
Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions and toss together in a large bowl.
Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.
Serve sprinkled with sesame seeds.
GEROOKTE MAKRIEL EN EIERSLAAI :[1,2,3 OP DIE TAFEL]SLAAISOUS :
40ml olyfolie
30ml rooiwynasyn
20ml korrelmosterd
Knippie mosterdpoeier
5ml heuning
Sout en vars gemaalde swartpeper
Meng al die bestanddele en klop goed.
Hou tot benodig.
SLAAI:
4 ekstra groot eiers teen kamertempratuur
200g gerookte gepeperde makriel, gevlok
Slaaiblare
50g pecprino- of parmesaankaas, gerasper
METODE:
Kook die eiers vir ongeveer 7 minute , dop af en laat afkoel.
Pak die gevlokte makriel op slaaiblare op ‘n slaaibord.
Sny eiers in die kwarte en rangskik dit tussen vis op die slaaibord.
Sprinkel die kaas oor.
Sit dit met die slaaisous voor, elkeen bedien hulself.
VARIASIE:
Die makriel kan vervang word met gerookte snoek of forel.
FISH SALAD:
Salad Ingredients
1/2 kg fillet of any white fish
•Juice of 1/2 a lemon
•200 ml water
•4 tomatoes
•125 g canned asparagus tips
•100 g halved walnuts
•1 egg yolk
•1tsp mustard
•100 ml mayonnaise
•75 ml yogurt
•Salt, white pepper
•Pinch of sugar
•100 ml sour cream
•1 head lettuce
•1 egg, hard-boiled
•Few sprigs parsley
•Salt
How to make Fish Salad
•Rinse the fish in cold water, pat dry and sprinkle with lemon juice. Boil water with salt, add fish, reduce heat and poach gently for 10 minutes. Remove from heat and leave the fish in the stock to cool for 30 minutes. Drain and break the fish into bite-size pieces. Skin and quarter three tomatoes and mix with the fish, together with the drained asparagus tips and walnut halves.
•Dressing:
Mix the egg yolk with mustard and mayonnaise. Add the yogurt and season with salt, pepper and sugar. Blend in the sour cream. Reserve 2 tbsp of the dressing and carefully fold the remainder into the fish salad. Marinate for 10 minutes. Line a flat dish with the lettuce leaves and pile the fish salad on top. Cover with the remaining dressing. Garnish with tomato and egg wedges, parsley and walnuts.
•Serve with fresh bread and butter. This is a lunch or dinner dish, alternatively it may be served with melba toast as a starter.
Serves 4
RENCIA SE AARTAPPELSLAAI: [RENTIA ODENDAAL PRETORIUS]
Kook aartappels tot gaar en sny is blokkies of ringe – soos verkies
Maak sousie van:
Mayonaise, kondensmelk, chutney, mosterd, sout, gemaalde swartpeper en bietjie melk (ek gooi altyd so ‘n splash honey and mustard sous ook by en los die kondensmelk)
Dan meng ek die volgende by my aartappels,
ui fyngekap
greenpepper fyn gekap
hardgekookte eier in skywe gesny
Pynappel stukke of jy kan ook die mouse gebruik (dreineer sap af)
Gerkins fyngekap
Blokkies kaas
Gebraaide stukkies bacon (opsioneel maar baie lekker)
MAAK DAN SO:
Meng dan alles lekker deur en bewaar in die yskas. Net voor jy dit opdien, meng weer lekker deur en sprinkel vars pietersielie en spruituie oor of gedroogde pietersielie.
Die slaai is baie lekker as dit vir tenminste ‘n dag in die yskas gestaan het.
12 MINUTE HOT CABBAGE SLAW: [By: Lana from Never Enough Thyme]
This image courtesy of lanascooking.com
As much as we love recipes with cabbage, sometimes they can get a bit boring. Mix things up a bit with this warm version. A lightning fast dish, this recipe for 12 Minute Hot Cabbage Slaw is one you'll find yourself using again and again because it's quick and delicious. Great when paired with a sandwich, this cabbage-based slaw will give all other side dish recipes a run for their money. You haven't completed your collection of easy coleslaw recipes until you've made this hot variety!
Serves: 4
Preparation Time: 5 min
Cooking Time: 7 min
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 4 servings
A different side for poultry, fish, pork, or your favorite sandwich. A slaw that's served warm!
Ingredients
6 cups packaged slaw mix (or shredded green or red cabbage)
2 tsp. salt
2 tblsp. butter
1 cup milk
2 tsp. caraway seeds
1 tsp. dried tarragon
Ground black pepper to taste
Instructions
1.Rinse the cabbage, drain lightly, and place in a saucepan over medium heat. Sprinkle with the salt and cover. When sizzling can be heard, reduce the heat to low and cook for 5 minutes.
2.Add the butter, milk, caraway seeds, tarragon, and black pepper. Stir to blend. Bring to a boil. Remove from heat and serve immediately.
MOLDED EGG SALAD: [LOIS CHAPMAN]
8-10 Servings
Prep: 15 min. + chilling
Ingredients
3 packets unflavored gelatin
1 cup water
2 cups mayonnaise
12 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet red pepper
1/2 cup sliced green onions
1/2 cup sweet pickle relish
1 teaspoon salt
1/4 teaspoon pepper
Thinly sliced HoneyBaked Ham®, optional
Directions
•In a medium saucepan, soften gelatin in water for 5 minutes. Stir
over low heat until gelatin dissolves. Remove from the heat.
•Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions,
relish, salt and pepper; mix well. Pour into a 8-cup mold coated
with cooking spray. Chill overnight.
•Unmold onto a serving platter. If desired, use ham as a garnish
around the sides of the mold, or place several pieces in the center
if using a ring mold.
GROENBOONTJIE EN KAASSLAAI: [KITSKOS]
Blikkie groenboontjies
Cheddarkaas in blokkies gesny
Tamatie in blokkies gesny
Ui, fyn gekerf
Knippie suiker
Sout en peper na smaak
Mayonaise
SO MAAK JY:
Meng alles in ’n slaaibak en verkil totdat jy dit benodig.
BLOUKAAS PASTASLAAI: [KOOKKUNS]
Meng die volgende:
250 g gaar skulpie pasta, gedreineer en afgespoel onder koue water
4 stingeluie, gekap
½ soetrissie, in blokkies gesny
6 repe spek, gerooster en gekap
Slaaisous:
½ koppie romerige mayonnaise
60 g bloukaas
2 eetleps pietersielie, fyngekap
Sout en peper
BLT WEDGE SALAD: [THE COOKING BRIDE]
Buttermilk Bleu Cheese Dressing from Come On In.
Author: Lisa B.
Serves: 4
Ingredients
•1 head iceberg lettuce, cut into quarters
•1 medium tomato, diced
•4 strips bacon, cooked, diced
Buttermilk Bleu Cheese Dressing:
•1 large egg
•3 cloves garlic
•1 cup vegetable oil
•¼ cup buttermilk
•½ teaspoon salt
•½ teaspoon white pepper
•¼ teaspoon cayenne pepper
•8 ounces blue cheese, coarsely crumbled
Instructions
1.In a blender or food processor, combine egg and garlic cloves.
2.While the machine is still running, slowly add oil in a thin stream.
3.Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine.
4.Pour dressing into a bowl and stir in cheese.
5.To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with diced tomatoes and bacon crumbles.
ALTA SE PASTA RYS SLAAI: [LORRAINE SE BOEREKOS]
250 ml pasta rys
1groot ui fyn gekap
halwe pynappel
1 green pepper
10ml sout
mayo en 125ml kondense melk
swart peper na smaak
SO MAAK JY:
Bring water tot kookpunt , voeg pasta rys by, kook op lae hitte ,roer gereeld, kook vir 20min, gooi in vergieter en spoel koue water daaroor.
Plaas in opdien bak meng bogenoemde bestandele by en plaas in yskas tot opdien tyd.
TAMATIESOUS PASTA SLAAI: [LORRAINE SE BOEREKOS]
500g skroef noodles
250ml tamatiesous
250ml suiker
50ml asyn
50ml olie
5ml sout
1groot ui
1 green pepper
10ml kerriepoeier
Metode
Bring n pot water tot kook punt,as water kook voeg skroef noodles by. roer gereeld kook so 20min as jy die pasta kan sny met lepel teen kant van pot is dit gaar.
Gooi in vergieter en spoel koue water daaroor.
Plaas noodles in opdien bak,maak ui fyn in twister. Kap greenpepper in baie klein blokkies.
Meng tamatiesous,asyn ,olie, suiker en kerrie. Giet sous oor noodles voeg sout by en roer deur.
Hierdie slaai is heerlik as jy dit n aand voor n braai kan voorberei want die volgende dag smaak dit op sy beste.
Hou in yskas tot die volgende dag en meng slaai weer want sous is geneig om onder te lê.
WARM NICOISE-SLAAI: [ROOI ROSE - Vickie de Beer]
Die slaai kom uit die pragmooi Franse stad Nice, maar ek het dit al wêreldwyd in baie verskillende gedaantes geëet. Hierdie is my gunstelingmanier om die slaai as voorgereg voor te sit. Voeg net sag gekookte baba-aartappels by om die gereg vullend genoeg vir ’n maaltyd te maak. As jy die volle resepmate vir die vinaigrette (slaaisous) volg, sal jy slaaisous vir die volgende keer ook hê. Dis so nuttig om tuisgemaakte slaaisous in die kas te hê dat ek sommer genoeg vir ’n paar weke maak. Gebruik die sous ook as marinade, of oor vis en groente.
genoeg vir 4
2 ryp tamaties, in kwarte gesny (vir ’n lekker variasie kan jy die tamaties vinnig rooster)
200 g swart olywe, ontpit
30 ml (2 e) kappertjiesaad (capers)
hand vol roketblare
180 g groenboontjies
2 blikkies tunastukke in soutwater, gedreineer
4 eiers
FRANSE VINAIGRETTE
1 knoffelhuisie, fyngekap
5 ml (1 t) mosterd
15 ml (1 e) heuning
500 ml (2 koppies) avokado-olie
250 ml (1 koppie) witwynasyn
2 ansjovisfilette, fyn gekap
’n hand vol gekapte pietersielie
sout en peper na smaak
SLAAISOUS
1.Meng al die bestanddele in ’n glasbottel met ’n skroefdeksel en skud die sous totdat dit emulsifiseer, of meng met ’n handklitser.
SLAAI
2.Voeg die tamaties, olywe, kappertjiesaad en roketblare in ’n middelslag-mengbak.
3.Sny die stingels van die boontjies af, maar behou die punte.
4.Kook die boontjies in vinnig borrelende water tot net ság maar nog krakerig. Gooi van die slaaisous oor die warm bone en meng deur die res van die slaaibestanddele.
5.Meng die tunastukke deur die slaai.
6.Sit die eiers in ’n kastrol kokende water. Kook 6 min. vir sagte eiers wat nie loop nie en 8 min. vir gaar eiers.
7.Dop die eiers af, sny vertikaal middeldeur en pak dit op die slaai uit.
8.Sit voor met ekstra slaaisous en krakerige brood.
ORZO SALAD: [MY COLUMBIAN RECIPES]
Ingredients:
1/2 pound orzo pasta
1 pound grape or cherry tomatoes, sliced
2 large carrots, shredded
1 cucumber diced
1 can of garbanzo bean rinsed and drained
1/3 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 pound feta cheese, crumbled
1 avocado, diced
For the dressing:
Juice of 3 lemons
Juice of 1 lime
1 garlic clove
1/4 cup olive oil
Salt and pepper
Directions:
1. Cook the pasta in a large pot of boiling salted water according to the directions on the package.
2. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, carrots, cucumber, garbanzo beans, red onion, cilantro, parsley, basil, avocado and feta.
3. For the dressing: combine the olive oil, garlic, lemon juice, lime juice, salt and pepper and whisk to combine. Pour the dressing over the pasta, and toss well.
TIP:
This keeps fresh in fridge for 7 days if you don't toss the salad.
TOMATO SOUP VEGETABLE SALAD:
Hands-on time: 30 minutes
Chill time: 4 hours or more
Makes 8 cups
2 small packages sugar-free lemon gelatin
1 cup boiling water
1 cup cold water
1 can reduced-fat tomato soup
3 ounces reduced-fat cream cheese
1 cup light salad dressing, such as Miracle Whip Light
1 onion (preferably Vidalia or another sweet onion), finely chopped
1 green, 1 red and 1 yellow pepper, finely chopped
1 cucumber, preferably English, peeled and finely chopped
2 cups finely chopped celery
HOW TO:
Dissolve gelatin in boiling water, then add cold water and stir well. Separately, heat tomato soup, cream cheese and salad dressing in a medium saucepan, stirring until combined and smooth. Removed from heat, add gelatin mixture and stir until well combined, then set aside to cool. Meanwhile, chop vegetables finely. Stir vegetables into the gelatin-soup mixture. Pour into a lightly oiled gelatin mold or serving bowl and refrigerate until set. If using a gelatin mold, unmold onto a bed of torn lettuce and garnish with grape tomatoes.
LANGLEWE AARTAPPELSLAAI:
¾ kop Mayonnaise
¾ kop kondensmelk
½ kop asyn
1 ui, fyngekap
6 – 8 aartappels, gekook in soutwater en in blokkies gesny
7,5ml mosterdpoeier
3ml rooipeper
METODE:
Meng al die bestanddele goed saam en sit in yskas.
As die aartappelslaai te soet is voeg nog asyn by en omgekeerd as dit te suur is.
Hierdie slaai kan 2 of drie voor ‘n kamp of vakansie gemaak word en dit hou vir meer as ‘n week vars in die yskas.
LEKKER VINNIGE MOERBY-SLAAI:
1 pakkie kersietamaties, heel mieliepitte, knopie sampioene, olywe, feta, slaaiblare en slaaisous.
Voeg alles in ‘n slaaibak, meng goed deur en viola, 30 sekondes en jy’t slaai.
WILDE GROEN BILTONGSLAAI :
Slaaiblare, ertjies, seldery, groen peppers, komkommer, groenuitjies, groenboontjies, hard gekookte eiers, gesnyde biltongstukkies, gerasperde kaas en Mayo/Miracle Whip.
In ‘n glasbak, begin om lae te pak van die groenbestanddele [behalwe vir die biltong, mayo en kaas] tot alles gebruik is.
Voeg laaste die mayo oor, dan die biltong en dan die kaas.
3 P SALAD: [Submitted By: sueb - Photo By: Christina]
Prep Time: 10 Minutes
In: 10 Minutes
Servings: 6
"This is so unusual that it takes you by surprise! It combines sweet, salty, and tangy ingredients."
INGREDIENTS:
1 cup frozen peas, thawed
1 cup chopped dill pickles
1 cup dry roasted peanuts
1/2 cup mayonnaise
6 large lettuce leaves
DIRECTIONS:
1.Stir the peas, pickles, peanuts, and mayonnaise together in a mixing bowl.
Scoop onto lettuce leaves to serve.
BLUE CHEESE BACON SLAW: [MR FOOD]
Our Blue Cheese Bacon Slaw is a welcomed change from ordinary coleslaw. The combo of flavors makes this creamy crunch slaw the perfect go-along with any lunch favorite.
Serves: 10
Preparation Time: 10 min
What You'll Need:
2 cups Ranch dressing
1 cup crumbled blue cheese
2 (12-ounce) packages broccoli slaw mix
1/2 cup chopped red onion
6 bacon slices, cooked and crumbled
What To Do:
1.In a medium bowl, stir together Ranch dressing and blue cheese.
2.Rinse slaw mix with cold water; drain well.
3.In a large bowl, toss together slaw mix, onion, and bacon. Toss with dressing just before serving.
BLUE CHEESE MARINATED ONIONS: [COOKS.COM]
3 oz. blue cheese, crumbled (about 3/4 c.)
½ cup. salad oil
2 tbsp. lemon juice
1 tsp. salt
½ tsp. sugar
Dash of pepper
Dash of paprika
4 med. onions, thinly sliced and separated into rings (about 4 cups.)
WHAT TO DO:
Mix all ingredients except onions.
Pour mixture over onion rings and refrigerate at least 3-4 hours. Makes about 1 quart onion rings.
Terrific with barbecued meats, or add to a green salad.
Delicious!
BLUEBERRY SURPRISE POTATO SALAD: [FAVE HEALTH RECIPES]
DIABETIC FRIENDLY!
Take your classic potato salad recipes and add some unexpected pizazz! The addition of blueberries not only makes this a surprisingly different - and delicious - potato salad, it kicks up the nutrient value with antioxidants and more. Love those blueberries!
Serves: 6
Ingredients
1/4 cup white wine vinegar
1 tablespoon olive oil
1/2 teaspoon sugar or sugar substitute, such as Splenda or NutraSweet
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/8 teaspoon black pepper
4 cups potatoes, cooked and sliced
1 cup fresh blueberries
1/2 cup cucumber, diced
1/2 cup carrot, shredded
2 tablespoons scallions, chopped
2 tablespoons parsley, chopped
Instructions
1.Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.
2.In a large bowl, combine the dressing with the potatoes, mixing well.
3.Stir in the blueberries, carrot and cucumber.
4.Sprinkle with the chopped scallions and parsley.
BACON RANCH COLESLAW: [MR FOOD]
Bring home the bacon and cook it up to add smoky flavor to this freshly made easy recipe for Bacon Ranch Coleslaw. Once you do it yourself, you'll never buy store-bought again!
Serves: 6
Preparation Time: 5 min
What You'll Need:
1 (16-ounce) package shredded coleslaw mix
1/2 cup shredded Cheddar cheese
4 slices cooked bacon, crumbled
2 scallions, sliced
1/2 cup ranch dressing
What To Do:
1.In a large bowl, combine all ingredients; toss until evenly coated. Serve or cover and chill until ready to serve.
Notes
If you prefer your coleslaw chilled, refrigerate 30 minutes before serving.
BAVARIAN SALAD - BROCCOLI SALAD MOLD: [BY CHIPFO]
My Grandmother used to make this dish for Thanksgiving, she simply called it Bavarian Salad but it is a type of broccoli mold. It took several a ...
Ingredients:
Servings: 6- 8
1 (10 1/2 ounce) can beef consomme
1 (10 ounce) package frozen chopped broccoli
¾ cup mayonnaise
1 (1/4 ounce) packet of knox original unflavored gelatin
¼ cup water
Directions:
Cook broccoli according to package, drain and set aside to cool.
Sprinkle gelatin over ¼ cup of cold water, set aside.
Bring consommé just to a boil, remove from heat and pour gelatin in stirring for 3 or 4 minutes to dissolve, allow to cool to warm.
Whisk mayonnaise into the consommé until smooth.
Add broccoli, stir and pour into a small mold or 9x9-inch pan and chill in the refrigerator until set up, at least 3 hours.
THE BEST EVER MOLDED RICE SALAD: [by TREASURES BY BRENDA] BAIE LEKKER!!!!!!
•Serves: 8 to 10 servings.
Ingredients
5 cups of cooked rice HOT
1½ cups vegetables chopped or shredded
½ cup mayonnaise
¼ cup vegetable or olive oil
2 tbsp white wine vinegar
½ to 1 tsp salt
¼ pepper to taste
Instructions
Prepare, by either chopping or shredding, 1½ cups of vegetables that you like to eat raw. These vegetables can include green onions, peppers, celery, peas, carrots, zucchini, radishes. I would avoid wet vegetables like cucumbers and tomatoes.
Cook your choice of rice.
Put the hot cooked rice into a large bowl with the vegetables and stir together gently and then stir in the mayonnaise, mixing well.
In a separate dish, whisk together the oil, vinegar, salt and pepper and then add this wet mixture to the rice and vegetables.
Put the mixture into a 6-cup mold or other container (I simply use a loaf pan) and chill until needed.
CHICKEN AND CABBAGE SALAD: [SUPER FOOD IDEAS]
Topped with a creamy yoghurt herb dressing, this low-kilojoule chicken salad is deliciously tangy every mouthful.
IINGREDIENTS: (serves 4)
1 barbecued chicken, skin removed, meat shredded
¼ red cabbage, shredded
1 large red (green pepper), thinly sliced
2 carrots, peeled, finely grated
1 onion, halved, thinly sliced
1 cup raisins
YOGHURT HERB DRESSING:
1 cup low-fat natural yoghurt
1 orange, juiced
2 tablespoons white wine vinegar
½ cup snipped green onion
METHOD:
Combine chicken, cabbage, green pepper, carrot, onion and raisins in a bowl.
Make yoghurt herb dressing Whisk yoghurt, ¼ cup orange juice, vinegar, green onion, salt and pepper in a bowl until well combined. Pour over salad. Toss to combine. Serve.
CREAMY PARMESAN PASTA SALAD: [ANGIES BIG LOVE OF FOOD]INGREDIENTS:
250g medium shells
250g large elbow pasta
¾ cup cucumber, diced
¾ cup red onion, diced
¼ cup pimentos, diced
garnish with 1 T cilantro
season to taste (1/4 tsp salt)
CREAMY PARMESAN SAUCE:
¼ cup mayonnaise
¼ cup sour cream
1 T lemon juice
¼ tsp grated garlic
¾ cup finely grated Parmesan cheese
season to taste (doesn't need much extra salt because of the parm & probably added 1/4 tsp white pepper)
WHAT TO DO:
Prepare the sauce, set aside to allow the flavors to marinate. Prepare your noodles according to package directions (don't forget to salt your water), drain and rinse in cold water. In a large bowl, add everything and toss in dressing. Garnish with cilantro. You could refrigerate this, if you want, allowing the flavors to really come together. But with something this good, you won't want to wait.
CURRY IN A HURRY ROTISSERIE CHICKEN SALAD: [Recipe courtesy Rachael Ray]
4 servings
Ingredients
•1+kg rotisserie chicken meat, skinned, boned and diced
•3 ribs celery, chopped
•1 cup seedless red grapes, halved
•½ cup shredded carrot, a couple of handfuls
•4 scallions, chopped on an angle
•1 cup plain yogurt
•2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
•Salt and pepper
•8 ounces mixed baby greens
•2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
•1 tablespoon rice wine or white vinegar, eyeball it
•3 tablespoons vegetable, canola or safflower oil, eyeball it
•¼ cup (2 ounces) sliced smoked almonds
Directions
Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.
BEST LAYERED BROCCOLI SALAD: [RECIPELION]
Everyone enjoys a side salad recipe to accompany their hearty meal, and there's no better recipe than our colorful Best Layered Broccoli Salad. A great recipe for a potluck, it has crisp broccoli florets with sunflower seeds and bacon to contrast the sweetness of the dried cranberries. A refreshing salad that will go with just about any meal, treat yourself to this layered masterpiece. Oh, and we almost to forgot to mention the loads of cheese added on top. It doesn't get any better than that.
Ingredients
•6 cups chopped fresh broccoli florets
•1 small red onion, thinly sliced
•2/3 cup dried cranberries
•1/2 cup plain yogurt
•2 tablespoons mayonnaise
•2 tablespoons honey
•2 tablespoons cider vinegar
•1½ cups shredded cheddar cheese
•¼ cup sunflower kernels
•5 bacon strips, cooked and crumbled
Instructions
1.In a large glass bowl, layer the broccoli, onion and cranberries.
2.Combine the yogurt, mayonnaise, honey and vinegar; drizzle over salad. Sprinkle with cheese, sunflower kernels and bacon.
SWEET AND SOUR ONION SALAD: [BRAAI RESEPTE]
Serves 6
This makes a flavourful accompaniment to steak cooked on the braai.
INGREDIENTS
450g baby onions
45ml olive oil
50ml wine vinegar
45ml tomato paste
45ml castor sugar
2 fresh parsley sprigs
1 bay leaf
65g raisins
salt and freshly ground black pepper
WHAT TO DO:
1. Put all the ingredients in a pot with 300ml water. Bring to the boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and the water has evaporated.
2. Remove the bay leaf and parsley from the pot and check the seasoning. Transfer the contents from the pan to a large serving dish. Serve the salad at room temperature.
BRUSSEL SPROUTS WITH WALNUT LEMON VINAIGRETTE:[ By EATING WELL -photographer: Ken Burris]
Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.
Ingredients
Total Time: 15 minutes
1kg Brussels sprouts, trimmed and quartered
2 tablespoons walnut oil
1 tablespoon minced shallot
¼ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon whole-grain or Dijon mustard
¼ teaspoon salt
Freshly ground pepper, to taste
Directions
1.4 servings, about ¾ cup each
2.Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
3.Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat.
MY WENK:
Indien jy nie van spruitjies hou nie, maak dit dan met die klein baba kooltjies.
GREEK STYLE ZUCCHINI SALAD: [yummy!!!!]
(makes 2 servings)
Ingredients:
½ pound zucchini (grated)
1 tablespoon mint (chopped)
1 tablespoon dill (chopped)
1 green onion (sliced)
¼ cup feta (crumbled)
½ lemon (juice and zest)
1 tablespoon olive oil
1 clove garlic (grated)salt and pepper to taste
Directions:
1. Mix the zucchini, mint, dill,green onions and feta in a large bowl.
2. Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.
3. Toss the salad and the dressing.
4. Chill in the fridge for several hours to overnight before serving.
GOLDA'S FROZEN WALDORF SALAD: [PAULA DEEN]
From Paula's Home Cooking/Lady and Sons Too!
Servings: 8 servings
Prep Time:
Cook Time: 10 min
Difficulty: Easy
Ingredients
½ cup sugar
½ cup pineapple juice
¼ cup fresh lemon juice
1/8 teaspoon salt
1 1/3 cups heavy cream
½ cup miniature marshmallows
½ cup red seedless grapes, cut in 1/2
½ cup crushed pineapple, drained
2 medium apples, diced, skins left on
½ cup diced celery
½ cup walnuts or pecans, roughly chopped
8 fresh or maraschino cherries
8 sprigs fresh mint leaves
Directions
In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt over medium heat, stirring constantly, until thick. Remove from heat and let cool. Whip cream and fold it into the cooled syrup mixture. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8 by 8-inch pan and freeze until frozen throughout, at least 2 hours. Remove the salad from the freezer 5 minutes before serving. Cut into 8 squares. Garnish each serving with a cherry and a sprig of fresh mint.
FROZEN CUCUMBER SALAD: [TASTE OF HOME]
Here's a delicious way to enjoy garden-fresh cucumbers year-round. I got this recipe from a friend and made good use of it one year after my husband harvested a very large crop. Just defrost...and enjoy the crispy texture!
This recipe is:
Ingredients
8 cups sliced unpeeled small cucumbers
2 medium onions, sliced
1 tablespoon salt
1 cup vinegar
1¼ cups sugar
Directions
•Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.
WARM FETA SALMON SALAD: [ Taste of Home ]
Prep/Total Time: 25 min.
4 Servings
Ingredients
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon dried parsley flakes
¼ teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
½ cup crumbled feta cheese
¼ cup red wine vinaigrette
Directions
•Combine the seasonings; sprinkle over salmon. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
•Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
•In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.
FISH CURRY WITH CUCUMBER LIME SALAD:
Cut 800 g kingklip into large cubes.
Dip each piece into beaten free-range egg, then coat in chickpea flour.
Chill while preparing the sauce and salad.
Fry 1T curry powder, 2T turmeric, 1T ground cumin and 1T garam masala in a dry pan until fragrant, then add 70 g tomato paste and stir.
Add 1 x 400 g can chopped tomatoes, 2 cups organic chicken stock, 2T brown sugar and 2T red wine vinegar.
Boil over a high heat for 10 to 15 minutes until the sauce thickens. Toss 1 small thinly sliced cucumber with 1 chopped chili, a squeeze of lime juice, sea salt and freshly ground black pepper. Heat 2 T oil in a pan and fry the fish in the oil until golden and crisp
Drain on kitchen paper.
Serve with the curry sauce and cucumber salad.
FISH SALAD WITH SESAME SEED DRESSING:
Ingredients:
2 ounces white fish (cod, haddock, etc.)
salt and pepper
1 teaspoon oil
1 clove garlic (crushed)
½ tablespoon tahini
1 teaspoon sesame seeds (toasted)
1 teaspoon miso
1 teaspoon sugar
1 teaspoon soy
1 teaspoon rice vinegar
½ teaspoon mirin
a touch of heat (I used a couple drops of chili oil)
1 serving salad greens
1 tomato (sliced)
1 green onion (chopped)
Directions:
1. Season the fish with the salt and pepper.
2. Heat the oil and garlic in a pan.
3. Add the fish and sear on both sides.
4. Mix the tahini, sesame seeds, miso, sugar, soy, vinegar, mirin and chili oil in a small bowl.
5. Assemble the salad.
GUACAMOLE:
2 Avocados, peeled, pitted
½ tsp. salt
⅛ Cup. (oil or less)
½ tsp. garlic powder
1 tsp. lemon juice
¼ Cup. thick and chunky salsa, drained
Blend until smooth.
GUACAMOLE SALAD: [Pink Parsley Catering, originally from Ina Garten, Barefoot Contessa at Home]
This is such an ingenious recipe – it’s essentially guacamole without the mashing – plus a few other goodies added in. You can serve this as a side dish – but you could also grab a bag of tortilla chips and eat just this for lunch or dinner.
And just look at how colorful it is!
Something this colorful has to be good for you too! :)
Ingredients
•1 pint cherry tomatoes, halved (or 1-2 whole tomatoes, diced)
•1 red or yellow (or purple!) bell pepper, seeded and diced
•1 (15-ounce) can black beans, rinsed and drained
•1/2 cup red onion, diced
•1 minced jalapeno pepper, ribs and seeds removed
•1/2 teaspoon freshly grated lime zest
•1/4 cup freshly squeezed lime juice
•1/4 fresh cilantro, chopped
•1/4 cup olive oil
•1/2 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•1 garlic clove, minced
•1/8 teaspoon ground cayenne pepper
•2 ripe Hass avocados, seeded, peeled, and 1/2 inch dice
Directions
1. Combine the tomatoes, peppers, black beans, red onion, jalapeno, and lime zest in a large bowl.
2. Whisk together the lime juice, cilantro, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over vegetables. Toss well.
3. Just before serving, fold the diced avocados.
CHICKPEA PASTA SALAD: [ Source: adapted from The Sweets Life originally from Mollie Katzen's Get Cooking]
This was the other dish I made for my sisters annual summer party. I wanted to make a pasta salad that would hold up well outside and taste delicious too. I definitely made the right choice. This salad was out of this world! Everyone who tried it loved it too. It was a winning combination of sun-dried tomatoes, chickpeas, arugula, fresh mozzarella, walnuts and a balsamic vinaigrette dressing. I would definitely make this again! YUM!
Ingredients
1 (15 oz.) can chickpeas
1/2 cup balsamic vinegar
2 garlic cloves, minced
1 1/2 tsp. salt
2 tsp. fresh chopped thyme
1 tsp. fresh chopped oregano
1/2 cup olive oil
1 lb fresh mozzarella (cut into cubes)
1 tsp. pepper
1 lb. medium-sized pasta shells (I used gemelli)
1/2 cup fresh grated parmesan cheese
2-4 cups arugula
1 (3.5 oz.) bag sun dried tomatoes, chopped
1 cup toasted walnuts
Directions
1. Drain and rinse chickpeas.
2. Combine vinegar, garlic, salt, thyme, oregano, pepper and olive oil. Whisk to mix. Stir in chickpeas and mozzarella. Cover and let sit at room temperature for 30 min-1 hour.
3. Make pasta according to box directions. Drain and add to chickpea mixture.
4. Toss with parmesan, arugula, sun dried tomatoes, and walnuts. Serve immediately.
KAAS-MACARONI SLAAI: [BRON ONBEKEND]
2 koppies gerasperde Cheddas-kaas
3 koppies gaar macaroni
Knypie cayenne-peper en sout
`n paar gekapte salot-uie of bieslook
3 eetlepels Franse slaaisous
Slaaiblare
MAAK DAN SO:
Meng die kaas, macaroni, speserye, uie of bieslook en Franse slaaisous. Skep op vars slaaiblare.
MY WENK:
Ek sit partykeer vir variasie, dun gesnyde skyfies radys of appel by.
LAYERED CAULIFLOWER SALAD: [EVERYTHING IN MODERATION]
YOU WILL NEED:
1 head lettuce (washed and crisped)torn into bite-sized pieces
1 head cauliflower-washed and cut into small pieces
1 lb. bacon, fried and drained, then crumbled
Chopped or dried onions, to taste (optional)
2 cups mayonnaise
3/4 sugar
1/3 cup Parmesan Cheese
In glass serving dish, Layer:
lettuce
cauliflower
mayo
sugar
onion
bacon
parmesan cheese
Cover with plastic wrap and chill in fridge till ready to serve.
ENJOY!
MARINATED MUSHROOMS:
½ Cup Extra-Virgin Olive Oil
1- 2kg Cremini or Button Mushrooms, stemmed
2 Tablespoons White Wine Vinegar
¼ Cup Roasted Red Peppers or Pimento, chopped
½ tsp. fresh Thyme Leaves
½ Teaspoons Dried Oregano
2-3 Cloves Garlic, roughly minced
2 Green Hot Peppers, Chopped (Optional)
Salt and Freshly Ground Black Pepper
WHAT TO DO:
Heat oil in a skillet/pan over medium-high heat.
Add all the other ingredients and cook, stirring occasionally, until the mushrooms are just soft, 4-6 minutes.
Transfer mushrooms to a non reactive bowl; cover and refrigerate for at least 3-4 hours for the flavors to deepen.
Use them up within a few days; tastes best when the mushrooms still retain the crunch.
Serve chilled, warm, or at room temperature.
PEA SALAD: [Source: My Mom]
Ingredients
1 (20 oz.) package frozen peas (I used a 24 oz. package ~ I couldn't find a 20 oz.)
1 c. chopped celery
1/4 c. chopped green onions (I just put in the whole bunch of green onions, chopped)
2 hard-cooked eggs, chopped
1 c. shredded cheddar cheese
1 (2 oz.) jar pimentos, drained
1/2 c. mayonnaise
3 T. sweet pickle relish
1 tsp. sugar
1 tsp. ground mustard
1 tsp. seasoned salt (I used regular salt)
Directions
1. Thaw peas by running them under cool water.
2. Combine peas, celery, eggs, green onions, cheddar, and pimientos in a large bowl. In a small bowl, combine mayonnaise, relish, and seasonings; stir into pea mixture.
3. Cover and refrigerate until serving.
PEACH NOODLE SALAD:
250 gram dry pasta noodles or spirals
1 tablespoon oil
1 onion
1 clove of garlic
1 rib of celery
1 capsicum (green pepper)
1½ teaspoon mild curry powder (or 2 teaspoons if you like spicy food)
1 x 410 gram tinned peaches in juice
½ cup mayonnaise (or Miracle Whip or Best Foods Lite Mayonnaise)
¼ cup sultanas
¼ cup walnuts (slightly chopped)
Salt and freshly grated pepper
WHAT TO DO:
1.Boil pasta until al dente (not too soft). Rinse with cold water and drain well.
2.Fry onion, celery, capsicum and clove in oil until soft.
3.Add curry powder and cook for 2 minutes. Remove from the heat.
4.Cut peaches in bite-sized bits and add with it's juice to the onion mixture.
5.Add mixture to pasta and stir through.
6.Add mayonnaise and flavour with salt and pepper.
7.Chill for at least an hour before serving.
SWEET CHILI CHICKEN SALAD: [CLOSET COOKING]
A fresh and tasty chicken salad in a Thai sweet chili sauce dressing.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
2 cups chicken, cooked and shredded
4 cups lettuce, sliced
2 cups bean sprouts
1/2 red pepper, sliced thinly
1/2 cup carrot, sliced thinly
1 cup cucumber, sliced
2 green onions, sliced
cilantro to taste, torn (optional)
mint to taste, torn (optional)
basil to taste, torn (optional)
chilies to taste, sliced (optional)
peanuts to taste, toasted and chopped
1/4 cup sweet chili dressing
Directions
1.Toss everything and enjoy!
Note: I went with simple leftover chicken here but you could go with something a little more like marinating the chicken in some of the sweet chili dressing and then grilling, broiling or baking it before shredding it.
TAIWANESE CUCUMBER SALAD:
serves 4
Ingredients:
1 English cucumber (refrigerated)
3 cloves of garlic
1 tsp salt
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp white sugar
3 tbsp thick soy sauce
2 chillies
Method:
Slice the cucumber in half and de-seed the center (the majority of a cucumber’s water content is in the center, once it’s taken out, the rest of the cucumber will remain crisp).
Slice the cucumber into chunky pieces of 1cm and refrigerate.
Press the garlic with the side of a knife.
Separately; mix the salt, rice vinegar, sesame oil, sugar and thick soy sauce together until the sugar melts.
Chop the chillies into small pieces.
Add the chillies and garlic into the sauce.
Toss the cucumber pieces with the sauce.
Suggestions:
This dish is more of an appetiser or starter and should only be made right before serving to maintain the crunchiness of the cucumber.
TOMATO AND CHORIZO SALAD: [JAMIE OLIVER]
Ingredients:-
Chorizo
Rapeseed Oil
Shallot/Scallion
Black pepper
Sea Salt
Sherry Vinegar
Parsley
globe/tiny basil
Garlic Cloves
Method:-
1.roughly chop some Chorizo and add to a frying pan with a glug of Yorkshire cold pressed extra virgin rapeseed oil (Jamie used Spanish Olive Oil but rapeseed oil is very popular with all the TV chefs at the moment and perfect for this version of the recipe)
2.roughly chop some ripe tomatoes (should be at room temperature not out of the fridge) and place in your salad bowl
3.slice a couple of shallots/scallion and to the the bowl
4.sprinkle with a pinch of freshly ground black pepper and a good pinch of sea salt
5.drizzle with rapeseed oil (or olive oil)
6.roll up a few leaves of parsley & basil like a cigar and chop/slice up and sprinkle over salad
7.at the last minute add the finely sliced garlic to the crispy chorizo and oil in the pan and watch carefully as the garlic starts to brown add a couple of tablespoons of sherry vinegar
8.with a slotted spoon remove chorizo and garlic from oil and add to salad, drizzle a little of the chorizo & garlic infused oil over salad (reserve the remaining oil, Jamie suggests keeping this infused oil in a jam jar in the fridge and using to smear on a roast chicken before cooking for amazing results!)
CREAMY MUSTARD THYME POTATO SALAD - GLUTEN FREE:
2 large potatoes, baked until fork tender
Red wine vinegar
1 cup mayonnaise
2 tablespoons plus 2 teaspoons prepared Dijon mustard
1 teaspoon fresh thyme leaves, minced (or 1/2 teaspoon dried thyme leaves)
2 thyme sprigs for garnish (optional)
Fresh ground black pepper, to taste
WHAT TO DO:
When potatoes are still warm but cool enough to handle, peel off skins (discard skins or save for another use). Cut potatoes into large bite size chunks. Gently transfer potato chunks to a medium
sized glass mixing bowl (do not use metal, it reacts with vinegar). While potatoes are still warm, lightly drizzle with red wine vinegar. VERY GENTLY fold potatoes over and lightly drizzle newly exposed potatoes with red wine vinegar. Gently fold potatoes once more; set aside. In a small mixing bowl combine mayonnaise, Dijon mustard, minced thyme, and fresh ground pepper. Pour dressing over potatoes. VERY GENTLY fold dressing into potatoes until evenly coated. Transfer potato salad to a serving bowl and top with fresh thyme sprigs to garnish if desired. Serve immediately to enjoy it warm (my favorite way!) or chill if desired.
4-6 servings
CREAMY CURRY CUCUMBER SALAD:
2 tbsps heavy cream (creme fraiche)
3 tbsps plain yogurt
curry powder to taste
sea salt
1 cucumber (seedless, peeled and thinly sliced)
DRESSING:.
In small bowl, combine crème fraîche, yogurt, curry powder, and salt. Stir to mix well. Taste for seasoning.
SALAD:.
Place cucumbers in shallow bowl.
Pour dressing over the cucumbers and toss gently to coat evenly.
TIP:
Toss salad just before serving, because cucumbers will give off a fair amount of liquid, even if they have already been salted and drained.
TIAAN EN MYNHARDT SE GEROOKTE AARTAPPELSLAAI: [WENNERS VAN KOKKEDOOR 2013]
Errieda du Toit, Kokkedoor inhoudsvervaardiger en skrywer van Kokkedoor die Kookboek, skryf in Saterdag 13 Julie se Die Burger NAWEEK oor haar kos-ervarings agter die skerms. Sy het hierdie gerookte aartappelslaairesep by die wenners Mynhardt Joubert en Tiaan Langenegger afgebedel by die straatpartyjie in die laaste episode. Nou kan jy ook ‘n Kokkedoor-kinkel aan die ou bekende bring-en-braai-slaai gee:
SO MAAK JY:
Kook 1kg aartappeltjies met die skil aan en sny in halwes. Plaas 6 rooibosteesakkies se teeblare in ‘n roker. As jy nie een het nie, voer ’n oondpan met foelie uit en gooi die rooibosteeblare bo-op. Plaas ’n afkoelrakkie bo-oor en stapel die aartappel-halwes daarop. Maak toe met deksel om rook binne te hou. Plaas oor matige hitte op ‘n stoof- of gasplaat en rook vir sowat 15 minute.
Maak die mayonnaise: maak ‘n erdemengbak warm met sterk warm kraanwater, droog vinnig af en gooi drie eiergele in, klits tot lig en skuimerig met elektriese handmenger op hoog vir 3 minute. Voeg by 5 mℓ droë mosterd, sap van halwe suurlemoen en knypie sout. Klits weer op hoog vir 4 minute. Voeg 750 mℓ olie stadig in ‘n dun stroompie by. Moenie haastig wees nie. Klits tot al die olie in is en lekker dik mayo gevorm het. Meng by: 4 gerasperde knoffelhuisies, asook gemengde vars gekapte kruie by soos basiliekruid, koljander, tiemie en roosmaryn.
Droog 125 mℓ kappertjiesade (capers) met kombuispapier af. Diepbraai in warm olie. Diep Braai in warm olie n halwe koppie kappertjie saad (maak eers droog met handdoek paper).
Meng kruiemayonnaise deur die gerookte aartappels, strooi growwe swartpeper, nog gekapte kruie en brosgebraaide kappertjiesaad oor.
MEDITERRANEAN TUNA PASTA SALAD: [BY SUSIE QUSIE - photo by twissis]
VINAIGRETTE:
2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons light olive oil
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
SALAD:
2 cups uncooked medium pasta shells
1 small cucumber, scored and sliced (1 cup)
1/2 small red onion, sliced into thin wedges
1 cup grape tomatoes, halved
10 pitted kalamata olives, coarsely chopped
5 cups mixed salad greens
1 (12 ounce) can solid albacore tuna in water, drained and flaked
1/2 cup feta cheese, crumbled
DIRECTIONS:
1.Whisk dressing ingredients together in a small bowl. Set aside.
2.Cook pasta according to package directions. Drain and rinse under cold running water. Drain again.
3.Place pasta in a large bowl. Add vegetables, olives, salad greens and tuna. Pour on vinaigrette, toss to coat.
4.Sprinkle with feta cheese.
AARTAPPELSLAAI: [TERESA COURTNEY]
8 groterige aartappels
6 eiers gekookte
1 med uie
Halwe blikkie kondesmelk
1 koppie mayonaise
MAAK SO:
Kook di aartapels tot gaar gooi water af en snipper di 6 eiers in, sny ook di uie bai fyn en gooi saam. Roer dan di kondensmelk en mayonaise in. Sit. Voor met gesnipperde pietersielie bo op.
Mense met soettand kan di kondensmelk vermeerder en mayonaise na smaak of by suikersiekte mense uit gelaat word.
Di uie kan uit gelos word of anders om di eier kan uit gelos word.
Partykeer snipper k Bacon in en stukkies kaas.
Met di resep kan jy rondspeel
RYSSLAAI: [TERESA COURTNEY]
1 klein pakkie gemengde groente gekook (verkieslik ni di een met di mielie pitte)
300ml gekookte rys
1 blik perskes
1\2 blikkie kondensmelk
2 koppies mayonaise (of soos jy verkies)
MAAK SO:
Gooi die gekookte groente en rys saam. Sny di perke in klein stukkies en gooi saam
Meng ook di kondensmelk en mayonaise saam in
Tips:
Di kondensmelk kan weg gelaat word as suiker luiers teen woordig is.
MENGELSLAAI: TERESA COURTNEY]
2 tamaties in stukkies gesny
1\2 komkommer in stukkies gesny
Soetmelk Kaas in blokkies gesny of enige kaas van jo keuse
2 viennas in klein blokkies gesny
Sout en swart peper na smaak
Uie kan ook in gesny word as jy dit verkies, so ook olywe of enige slaai sous
Meng ales saam
Tips:
Moeni di blokkies te groot maak ni en weereens gebruik swart peper inplaas van bruin want dit gaan le in jo maag, swart peper verteer beter en versnel metoblisme vr di verteer proses van di kos.
Probeer ook di skil van di komkommer gebruik hy is bai gesond
En as mense goat het haal di pitte van di tamaties uit voor dit in di slaai gemeng word
KOOLSLAAI: [TERESA COURTNEY]
Sny 'n halwe kool bai bai dun repies
Rasper so 4 med wortels met di klein rasper wat fyn repies maak. Gooi dit saam in 'n bak.
1 komkommer ook fyn gerasper
Gooi 2 pakkies Jelly by, (op gelos in 500 ml kookwater) 1 pynappel en enige geur wat jy verkies of altwee ander geure.
1 blikkie room
2 eetlepels kondensmelk
2 eetlepels mayonaise
sap van 1 suulemoen
MAAK SO:
Meng alles saam en gooi in 'n tapeware vorm bak wat uit gespuit is met spray&cook
Sit in yskas om te vries vr +- 5 ure hang af van di warmte van di dag
LEBANESE AARTAPPELSLAAI: [TOKS EN TJOPS]
Geniet die maaltyd saam met vriende, familie en ‘n bottel Van Loveren River Red!
Bedien 6
BESTANDDELE:
500g baba-aartappels
60 ml gekapte Italiaanse pietersielie
1/4 koppie olyfolie
1/4 koppie suurlemoensap
1 teelepel sout
1/2 teelepel peper
2 knoffelhuisie, gemaalde
METODE:
•Was die aartappels en sny in ongeveer 3 cm blokkies, kook tot sag.
•Sodra die aartappels gedoen, dreineer en sit in 'n groot aparte bak. Voeg die pietersielie en knoffel en meng in die suurlemoensap, olyfolie en speserye.
•Kan bedien warm of koud.
2 MINUTE NOEDEL KOOLSLAAI:
My vroutjie het die naweek hierdie slaai gemaak, ons het die resep by 'n vriendin van ons gekry, dit is regtig lekker en mens kan dit lank bere in die yskas. Jammer oor die engels, ek het nie tyd gehad om dit te vertaal nie. Probeer dit gerus, dit het 'n aangename smaak!
2 Packets of Chicken 2 Minute Noodles
1 Small Red and 1 Small Green Cabbage
10 Mange Touts
5 Spring Onions
1 Small Red Onion
100g raw Almonds
60g Pumpkin Seeds
60g Sunflower Seeds
Method:
Roast the nuts and the noodles in the oven until brown.
Cut all the other ingredients in small pieces and mix with the noodles and nuts.
Sauce:
60ml Sunflower Oil
60ml Vinegar
60ml Sugar
15ml Soya sauce
Mix together and pour over the salad. Refrigerate for at least 2 hours.
SPRING SALAD: [ Chef Caro's]
Feta cheese
Avo
Baby tomatoes
Beetroot sprouts
For the caremelised almonds:
Slivered/flaked almonds
150 butter
2Tbs castor sugar
METHOD:
Chop up salad ingredients.
Assemble salad, excluding the almonds.
CARMELISED ALMONDS:
Put butter in a small frying pan, let it melt, add castor sugar and then the slivered almonds/flaked almonds.
Stir constantly and remove onto some greaseproof paper when the almonds are golden.
Let it cool.
Break it up over your salad.
BOTTERSKORSIE EN BEETSLAAI: [SARIE]
Botterskorsie en beet saam is een van die lekkerste slaaie.
(6 porsies)
•2 botterskorsies, geskil en pitte uitgehaal en in skywe gesny
•10 baba-bete, geskil
•80ml heuning
•140 ml olyfolie
•30ml tiemie, gekap
•sout en varsgemaalde swartpeper
•45ml korrelmosterd
•sap en skil van 1 suurlemoen
•200 g slaaiblare van jou keuse
•6wiele feta
•50 g pampoensaad
SO MAAK JY:
Verhit oond tot 200 °C. Sit beet en botterskorsie in twee verskillende oondpanne.Meng heuning, 80ml olyfolie en tiemie en gooi oor groente. Geur goed met sout en swartpeper. Maak panne toe met foelie en bak vir 20 - 25minute of tot sag en gaar. Die botterskorsie sal vinniger gaar word as die beet. Laat afkoel.Meng 60 ml olyfolie,mosterd, sap en skil van suurlemoen vir slaaisous. Sit slaaiblare in opdienbord. Rangskik afgekoelde botterskorsie en beet tussen blare. Krummel feta en pampoensaad oor. Gooi slaaisous oor en sit voor.
Wenk:
Maak botterskorsie en beet die dag voor Kersfees en hou in die yskas.
MAMA’S FAVORITE CUCUMBER SALAD: [MR FOOD]
Have a lot of fresh cucumbers on hand? Every Mama's Favorite Cucumber Salad is a great go-along for any meal. You can throw it together in a jiffy.
Makes: 8 cups
Cooking Time: 10
INGREDIENTS:
8 cups thinly sliced cucumbers (about 5 cucumbers)
1 large onion, thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar
3 garlic cloves, finely chopped (or 1-1/2 teaspoons bottled chopped garlic)
1 tablespoon vegetable oil
4 teaspoons salt
1 cup water
1/2 teaspoon white pepper
3 tablespoons chopped fresh dill (or 1 to 2 tablespoons dried dillweed)
WHAT TO DO:
1.In a large bowl, combine cucumbers and onion; set aside.
2.In a large saucepan, mix together vinegar, sugar, garlic, oil, salt, and water; bring to a boil, stirring frequently.
3.Pour mixture over cucumbers and onion; add pepper and dill, and mix well.
4.Keep refrigerated. Serve well chilled.
Notes
This may be stored in the refrigerator for up to 4 days.
CHICKEN TAMATO SALAD:
This recipe is great for a picnic or the outdoors!
Serves: 6
INGREDIENTS:
6 large chicken breasts with breast bones
Salt, freshly ground pepper
2 13-3/4-ounce cans reduced-sodium chicken broth
2 large stalks celery, diced
1 large tomato, seeded, diced
lemon juice
1/4 cup parsley leaves
1 6-ounce can white tuna in water, drained and flaked
1/4 cup light mayonnaise
1/4 cup lemon juice
1 tablespoon water
1 teaspoon anchovy paste
2 drained capers
2 snipped chives
INSTRUCTIONS:
1.To prepare salad, generously season chicken on both sides with salt and pepper. Place in single layer, meaty side up, in 12-inch saute pan. Add broth and bring to boil.
2.Simmer, covered, until chicken is just cooked through, 16 to 18 minutes. Remove from heat. When chicken is cool enough to handle, remove skin and bones.
3.Trim gristle and fat. Cut chicken into 1-inch dice or smaller for sandwich filling. Strain broth into 2-quart bowl.
Put chicken in broth. Refrigerate at least 3 hours or overnight.
4.To prepare dressing, combine parsley, tuna, mayonnaise, lemon juice, water and anchovy paste in blender. Mix until very smooth and flowing. Stir in capers and chives. Adjust seasonings to taste.
5.Drain chicken, reserving broth for another purpose, and pat lightly with paper towels. Combine chicken, celery and tomato in 2-quart bowl.
6.Gently toss until well mixed. Toss salad with dressing. Season to taste with salt and lemon juice. Keep salad chilled until serving time. Before serving, drain off any liquid that accumulates in bottom of bowl. Stir well.
7.Adjust seasonings to taste.
CONFETTI ZUCCHINI SALAD: [MR FOOD]
This fresh-as-a-farm-stand colorful veggie salad is a cut above the rest. Confetti Zucchini Salad is chock-full of garden veggies that add a healthy and tasty bonus to mealtime.
Serves: 4
Preparation Time: 20 min
WHAT YOU'LL NEED:
3 medium-sized zucchini, thinly sliced (see Note)
2 ribs celery, finely chopped
1 medium-sized red bell pepper, finely chopped
1 medium-sized yellow bell pepper, coarsely chopped
2 tablespoons chopped fresh parsley
¼ cup Italian dressing
1 tablespoon sugar
WHAT TO DO:
1. In a large bowl, combine zucchini, celery, bell peppers, and parsley; mix well.
2. In a small bowl, combine dressing and sugar; mix well. Pour over vegetable mixture and toss to coat evenly.
3. Serve, or cover and chill until ready to serve.
NOTE:
We like to make sure the zucchini is sliced very thinly, and the easiest way to do that is to use a food processor with a slicing disc.
ORIENTAL CARROT SALAD:
This is an interesting salad. The ginger and lemon gives it a just a bit of kick; the raisins add sweetness. The carrots add crunch. The peanuts are reminiscent of many Thai dishes.
We went easy on the seasoning. You may wish to add a little more lemon and ginger.
Ingredients
1 tablespoons lemon juice
1/4 cup mayonnaise
1/2 tablespoon sugar
1 teaspoon finely ground fresh ginger
2 cups matchstick carrots
2/3 cup bean sprouts
1/2 cup golden raisins
2 tablespoons chopped cilantro
salt and pepper
3/4 cup chopped peanuts
Directions
1.Make the dressing by mixing the lemon juice, mayonnaise, sugar, and fresh ginger together until the sugar has dissolved.
2.Stir in the carrots and sprouts. Add the raisins and cilantro. Salt and pepper to taste.
3.Place servings on salad plates. Sprinkle with chopped peanuts. Serve chilled.
LEKKERSTE AARTAPPELSLAAI: [Deur Herman Lensing, SARIE - Foto’s: Donna LewisGalery]
HET DIT DIE NAWEEK GEMAAK, MOET Sê DIT WAS BAIE LEKKER VIR 'N VERANDERING AS DIE GEWONE AARTAPPELSLAAI!
Ek het dié aartappelslaai die eerste keer gemaak vir ’n vriendin se verjaardag. Sy is mal oor peperwortel (horseradish), daarom het ek dit bygevoeg. Die resultaat was iets ongeloofliks, probeer dit!
(genoeg vir 8)
45 ml olyfolie
250 g spek, fyngekap
700 g aartappels met skil, saggekook
1 rooi-ui, fyngekap
2 knoffelhuisies, fyngekap
6 radyse, dungesny
Sous
30 ml korrelmosterd
1 x 125 ml-bottel geroomde peperwortel
1 x 360 g-bottel mayonnaise
sout en varsgemaalde swartpeper
MAAK DAN SO:
Verhit olyfolie tot warm in middelslagpan. Voeg spek by en braai vir 5 – 8 minute of tot goudbruin enbros. Sny gaar aartappels in wiggies en plaas in groot mengbak. Voeg gaar spek, uie, knoffel en radyse by. Sous Meng al die sousbestanddele en gooi by aartappelmengsel. Meng versigtig met groot metaallepel in ’n vou-aksie om te keer dat die aartappels breek. Geur goed met sout en peper. Sit voor.
LOADED BAKED POTATO SALAD:
All of the flavours of fully loaded baked potatoes including bacon, cheddar, sour cream and green onions in a potato salad that is perfect for summer entertaining!
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 1 hour
Total Time: 1 hour 35 minutes
Ingredients
2 pounds potatoes, diced (optionally peeled)
1 cup sour cream (or Greek yogurt)
1/2 cup cheddar cheese, shredded
6 green onions, sliced
6 strips bacon, cut into 1 inch pieces
1 tablespoon lemon juice (~1/2 small lemon) (optional)
salt and pepper to taste
Directions
1.Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
2.Meanwhile cook the bacon and set aside on pepper towels to drain.
3.Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.
Option:
Replace some of the sour cream with mayonnaise.
Option:
Add broccoli.
KERRIE NOEDELSLAAI: [RENTIA ODENDAAL PRETORIUS -KREATIEWEKOSIDEES]
500 gr klein skulpie noedels (gaar maar nie pap gekook)
1 green/yellow/red pepper gekap
1 ui gekap
Meng:
1 kop tamatiesous
1/2 kop asyn
1 blikkie pynappel in stukkies gesny
1/2 kop olie
200ml suiker
25ml kerrie
1 wortel grof gerasper
sout en gemaalde swartpeper na smaak
Meng alles deur en hou in yskas.
SEARED BEEF SCHNITZEL WITH SALSA VERDE POTATO SALAD:[Recipe by: Phillippa Cheifitz ]
Serves: 4
Prep time: 30 minutes
Cooking time: 30 minutes
Ingredients:
500 g free-range beef schnitzels
2 T Worcestershire sauce
2 t Dijon mustard
1 T olive oil
freshly ground black pepper, to taste
For the potato salad
700 g baby potatoes, scrubbed and halved
a pinch of salt
½ cup chopped Italian parsley
3-4 spring onions, chopped
1-2 cloves garlic, crushed
4 anchovy fillets, chopped
1 T capers, rinsed and chopped
4 T olive oil
freshly ground black pepper, to taste
caper berries, for garnishing (optional)
WHAT TO DO:
Bash the schnitzels between sheets of baking paper.
Mix the Worcestershire sauce with the mustard, olive oil and a twist or two of black pepper, and mix with the beef. Leave to marinate while making the potato salad.
When the salad is complete, quickly sear the beef over a high heat, until browned, but still rare and moist. Wrap in tinfoil or baking paper and leave for 5 to 10 minutes.
Serve moistened with the accumulated juices, with the potato salad.
TO MAKE POTATO SALAD:
Place the potato halves in a medium-sized saucepan. Cover with boiling water, add a pinch of salt and cook, fairly rapidly, for 20 minutes, or until absolutely tender. Drain and return to the stove to evaporate any remaining moisture.To make the dressing, mix together the remaining ingredients. Mix the warm potato with the dressing then check seasoning and garnish with caper berries, if using.
TASTE’s take:
This meal is also good with medallions of beef fillet, but beef schnitzels are well priced and work well if cooked with care. Alternatively, try the potato with fish, such as seared tuna, pan-fried salmon trout or grilled sole.
MUSTARD POTATO SALAD: [MOTHER THYME]
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6
Ingredients
3kg potatoes [3 - 4 LARGE potatoes]
1 cup mayonnaise
3 tablespoons white distilled vinegar
1 tablespoon dijon mustard
1 tablespoon yellow mustard
1 clove garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ cup onion, diced
½ cup celery, diced
4 hard boiled eggs, chopped
2 tablespoon fresh parsley, chopped
Instructions
1.Place whole potatoes in a large pot and cover with water. Bring to a boil and cook until tender when pierced with a fork, about 20 minutes. Drain and set aside to cool.
2.In a medium bowl add mayonnaise, vinegar, mustards, garlic, salt and pepper. Stir until blended.
3.Peel and cube potatoes. Place potatoes in a large bowl with onions, celery, eggs and parsley.
4.Add dressing and gently toss to coat.
5.Chill in refrigerator until ready to serve.
BBQ CHICKEN SALAD WITH CREAMY AVO DRESSING:
A BBQ chicken salad with tomatoes, corn and black beans all dressed up in an amazing avocado dressing.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed
4 strips bacon, cut into 1 inch slices and cooked (optional)
1/4 cup cilantro, torn
1/4 cup avocado dressing
Directions
1.Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
2.Let the chicken cool a bit and slice.
3.Assemble salad and enjoy!
HEALTHY AVOCADO DRESSING:
1 ripe avocado, peeled,cored
3/4 cup water
1 teaspoon lime zest
3 tablespoons lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic
Directions:
Chop avocado and place in a blender.
Add water, lime peel, lime juice, cumin, salt and pepper, green onion, and garlic.
Blend away until smooth.
Adjust seasoning.
PIESANGSLAAI: [TOKS EN TJOPS]
BESTANDDELE:
5 ryp maar ferm piesangs
5 gedroogde appelkose, gekap
125 ml grenadella-jogurt
37,5 ml kondensmelk
SO MAAK MENS:
Sny die piesangs in skyfies in 'n slaaibak.
Voeg die gekerfde appelkose by.
Meng die jogurt en kondensmelk, en voeg by die vrugte.
Meng liggies met 'n vurk.
PIESANGSLAAI MET VRUGTE: [radio namakwaland]
1 blikkie vrugtekelkie, dreineer
6 ryp piesangs, in ringe gesny
1 250ml houer grenadilla joghurt OF
2e mayonaise gemeng met 2e kondensmelk.
1 klein blikkie grenadillamoes
SO MAAK JY:
Meng alles deeglik en skep in mooi slaaibak.
PIESANG EN PICCALILLI SLAAI: [HELENA KRUGER - RESEPTE VIR DIE JONGERGESLAG]
8 Piesangs mooi gesny [kan 10 ook gebruik]
1 Blikkie Kondensmelk
1 Blikkie Vrugtekelkie
1Botteltjie Piccalilli [380g]
1e suurlemoensap
Dreineer jou vrugte se sap
Meng dan alles en plaas in yskas om te verkoel.
*Baie lekker* Helena Kruger
PERI-PERI PASTASLAAI: [ BRON ONBEKEND]
1pk 500g Pasta [Gnocchi]
1k Tamatiesous
1k Suiker
1k Olie
1k Druiwe Asyn
2 van 250ml bottels Knorr Peri-peri Sous
4 Groot uie [fyn gekap]
6 Groen/Rooi Rissies [gekap]
SO MAAK MENS:
Kook pasta vinnig in diep water met sout en 1E Olie, dreineer en spoel af
Smelt bestandele saam oor medium hitte
Roer Uie en Rissies saam en roer goed deur
Voeg Pasta by en roer liggies deur
Laat staan oornag
Bedien warm of koud
[Hou lank in die yskas]
VARS BEET MET FETA EN BALSAMIESE ASYN: [EETKOSHUISKOS.BLOGSPOT]
Vars Heel Beet is op 'n laag growwe sout gepak en vir 40 min in die stoomoond gebak teen 160 gradetotdat dit sag was. [JY KAN KLAAR GAAR BEET OOK KOOP, dit spaar baie tyd.]
Vars beet, oondgebak op 'n laag sout tot sag en gaar
Laat effens afkoel maar nie yskoud
Skil en sny die beet soos verkies
Plaas 'n laag roket of baba spinasie blare onder in bak
Skep die beet bo-op en meng liggies
Gooi die sous oor (sien resep onder)
Rangskik Feta en neute bo-op en bedien dadelik.
SLAAISOUS:
125 ml Balsamiese Asyn
5 ml Suiker
125 ml Olyfolie
SO MAAK JY:
Roer oor medium hitte totdat die suiker opgelos is.
Bring tot kookpunt en kook totdat dit effens gekondenseer is.
Laat afkoel en roer olyfolie by.
MY WENK:
BEET kan ook in foelie oor die kole gaargemaak word of soos ek reeds genoem het, koop klaar gaargemaakte beet, dit spaar baie tyd.
Het hierdie slaai nou die aand gemaak en dit is regtig aan te beveel!
BOEREWORS WITH BEETROOT, FETA AND STRAWBERRY SALAD: [Recipe by: Abigail Donnelly]
HOW TO:
Make beetroot mash
Beetroot mash adds a wonderful colour and earthiness, not to mention a great nutrient kick, to ordinary potato mash. It's great as a side served with lamb shanks.
TO MAKE IT:
Grate 3 raw beetroots, place in a sieve and force out the juice by pressing the beetroot with a large serving spoon.
Place 125 ml double cream in a saucepan over a medium heat and reduce by half. Remove from the heat.
Boil then mash 3 potatoes and add the cream and beetroot juice (about 3 tablespoons) with the mashed potatoes, taking care to spread the colour evenly.
Season with salt, place into a piping bag and pipe rounds onto each plate (optional), or serve as is..
Serves: 4
Prep time: 15 minutes
Cooking time: 15 - 20 minutes
INGREDIENTS:
600 g Woolworths Traditional boerewors
4 beetroot, boiled and quartered
200 g strawberries, quartered
100 g Danish feta, cubed
50 g microgreens
1 lemon, juiced
2 T olive oil
Sea salt and freshly ground black pepper
COOKING INSTRUCTIONS:
Grill the boerewors over hot coals for 10 to 15 minutes, or until browned, cooked through and juicy.
Toss the beetroot, strawberries, feta and microgreens with the lemon juice and olive oil.
Scatter on a serving platter, season and serve with the boerewors.
CURRIED BANANA SALAD:
Ingredients
3 onions sliced into rings
oil
4 tomatoes, peeled and diced
salt and pepper to taste
190 ml grape vinegar
250 ml sugar
20 ml cornflour
30 ml curry powder
125 ml apricot jam
8 bananas, sliced
METHOD:
Sauté the onions in the oil until soft. Add the tomatoes and simmer until a purée is formed. Season to taste with salt and pepper. Blend the vinegar, sugar, cornflour and curry powder in a saucepan and heat until the mixture comes to the boil and thickens. Stir continuously. Add the apricot jam and mix. Mix with the tomato mixture and simmer slowly for about 10 minutes.
Cool completely before adding the sliced bananas.
Serves 6
APPLE CINNAMON COLESLAW: [By stef] DIABETIC FRIENDLY]
Jazz up your coleslaw with apples, walnuts, raisins, and a quick and easy dressing. You’ll never settle for ordinary coleslaw again!
INGREDIENTS:
DRESSING:
1(8 oz) Vanilla yogurt
2 tablespoons frozen apple juice, thawed
½ teaspoon cinnamon
SALAD:
2 cups shredded cabbage
1½ cups chopped apples
½ cup chopped walnuts
½ cup raisins
DIRECTIONS:
1.In small bowl combine all dressing ingredients, blend well.
2.In medium bowl combine all salad ingredients, toss, pour dressing over salad, toss to coat.
DUTCH POTATO SALAD: [by Cindy Kerschner]
I grew up eating my Mom’s version of potato salad with huge chunks of potatoes, hard boiled eggs, mayo, mustard and veggies. Warm. Yes you read it correctly, it was served warm and leftovers were eaten cold! Now wait, that’s not right. I ate it warm because I couldn’t wait!
I still sneak a little before it is cold even though now I know better, but its that good!
Servings: 6
Preparation Time: 20 minutes
Total Time: 20 minutes
INGREDIENTS:
3 cups potato peeled ,diced and cooked
1/4 cup celery stalk, diced
1/4 cup scallions, thinly sliced
1/4 cup carrots, diced
2 eggs, one chopped, one sliced for garnish
1/2 cup mayonnaise, reduced calorie
1/4 cup mustard, spicy brown
1 Tbsp parsley flakes
paprika (optional)
WHAT TO DO:
1. Combine potatoes, vegetables and chopped egg. Stir.
2. Add parsley. Fold in mayo and mustard.
3. Put salad in serving bowl. Decorate with sliced egg and sprinkle with paprika.
FREEZER SLAW: [MR FOOD]
Get a jump start on a holiday gathering with this make-ahead delight. Just toss the fix-ins together and freeze!
Serves: 6
Preparation Time: 5 min
INGREDIENTS:
1½ cups sugar
1 cup cider vinegar
3 (10-ounce) packages shredded angel hair cabbage slaw
1 large carrot, peeled and shredded
1 small green bell pepper, diced
1 teaspoon celery salt
1 teaspoon mustard seeds (optional)
WHAT TO DO:
1.Bring sugar and vinegar to a boil in a small saucepan, stirring until sugar dissolves; cool.
2.Combine cabbage slaw and remaining 4 ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy-duty zip top plastic bag or an airtight container, and freeze for up to 3 months. Thaw in refrigerator before serving.
NOTES:
If you don't need to make this dish in advance, you can just cover and chill the slaw for at least 2 hours before serving.
FROZEN CUCUMBER SALAD: [Recipe photo by Taste of Home ]
Here's a delicious way to enjoy garden-fresh cucumbers year-round. I got this recipe from a friend and made good use of it one year after my husband harvested a very large crop. Just defrost...and enjoy the crispy texture!
INGREDIENTS:
FROZEN BANANA SALAD RECIPE:
Frozen fruit salads make great light desserts in the summertime; try the following two recipes.
2 Cups sour cream
1 Can (8 ounces) crushed pineapple drained
1 Tablespoon lemon juice
½ Cup chopped nuts
¾ Cup sugar
4 Bananas mashed
2 - 3 sliced unpeeled small cucumbers
2 medium onions, sliced
1 tablespoon salt
1 cup vinegar
1-1/4 cups sugar
DIRECTIONS:
Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.
FROZEN SALAD MOULD:
Ingredients:
Peas (boiled) 1 cup
Potatoes (boiled) 2
Carrot (boiled) 2
Capsicum 2
Pineapple 4
Cucumber 2
Fresh cream 2 packets
Mayonnaise 1 bottle
Salt to taste
White pepper 1 tsp
Sugar 1 tsp
Gelatin 1 tbsp
METHOD:
Put some water in the frying pan and heat it. Put 2 tbsp cold water in a bowl and mix in gelatin. Put the bowl over the hot water. Keep on stirring it with the wooden spoon. When the gelatin dissolves cool it close the stove. now take a mould and put mayonnaise and cream in it. Beat it with the fork. Add in all the vegetables, pineapple, white pepper and sugar. Mix everything, add in gelatin mix it and refrigerate it. Take it out of the freezer 1 ½ hour before serving. At the time of serving put the mould in the hot water for 3-4 minutes or till it loosens up. Take it out with the help of knife. Garnish it with salad leaves, pineapple slices and serve.
GARDEN MACARONI SALAD: [LADY BEHIND THE CURTAIN]
INGREDIENTS:
1/4 cup Mayonnaise
1 ( 8-ounce) cream cheese, room temperature
1/4 cup sweet pickle relish
1 tablespoon Dijon mustard
3 cups elbow macaroni, cooked, drained
1 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup radish slices
2 tablespoons chopped onion
1/2 teaspoon salt
Extra cucumber and radishes for garnish
DIRECTIONS:
Mix together the mayonnaise, cream cheese, relish and mustard. While the macaroni is still hot add to the mayonnaise mixture and completely mix. Add cucumber, green pepper, radishes and onion. Mix together.
I used a jello mold but if you don’t have one you can use a cake pan or a spring form pan and add a small bowl in the middle to make it hallow in the center. Whatever you use spray it with non stick cooking spray and spoon the salad into the mold.
GREEN BEAN POTATO SALAD:
10 ounces green beans
20 ounces baby potatoes
1 medium shallot, minced
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
2 teaspoons minced chives
2 teaspoons minced tarragon
salt & pepper, to taste
WHAT TO DO:
Wash the potatoes and cut them in half. If they’re large you can quarter them. Put the potatoes in a pot and cover with fresh water. Add a pinch of salt and bring to a boil. Once they’re easily pierced and slide off the knife or fork used to test them, drain them and put them in a large bowl.
While the potatoes cook, you can either steam or boil the green beans. Tip and tail them, and slice them into about 1 to 1 1/2-inch lengths. Make sure they’re cooked enough to not be squeaky (this drives me crazy!), but not so much that they aren’t overcooked and mushy. I just keep tasting them to make sure they’re the texture I like. Drain them, and add them to the bowl with the potatoes.
For the vinaigrette, mince the shallot and add it to a small bowl. Pour the white wine vinegar over the shallot, stir, and let the mixture set for a couple of minutes. Add the olive oil in a thin stream while you whisk, and then add the mustard and agave nectar. Whisk the vinaigrette well to incorporate everything, and add salt and pepper to taste.
Pour the dressing over the hot potatoes and green beans, and toss to coat. This will keep well in the fridge over night, but it’s best served at room temperature.
Notes:
If you don’t have fresh herbs you can use dry. Just start by adding 1/4 to 1/2 teaspoon dry and add more to taste if needed. You can also use other herb combinations, or just leave them out altogether. Don’t worry about have exactly the measurements listed – I just used those because they happened to be the amounts I grabbed at the farmers market. You can always double the vinaigrette if you need to, or save some of it for a different salad if you have too much
POTATTO CEASAR SALAD: [MANY FACES OF POTATO]
INGREDIENTS:
500g Salad potatoes
100g Pancetta slices, cut in half, or 6 rashers smoked streaky bacon, cut into three
4 Spring onions, thickly sliced
1 Courgette, thinly sliced
2 Cos lettuces, roughly chopped
3tbsp Caesar dressing
Parmesan cheese, grated to serve (optional)
WHAT TO DO:
Scrub the potatoes, cut each in half lengthways and then in half again.
MICROWAVE:
Place potatoes in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!). Rinse potatoes with water, drain, place back into bowl. Cover with plastic plate or cling film and cook.
OR
HOB:
Place potatoes in a pan with just enough boiling water to cover them. Lid on bring to the boil and simmer for 15-20 minutes or until tender, drain. Allow potatoes to cool slightly.
Place pancetta or bacon in a pan and dry-fry until crispy. Add spring onions and courgette, cook until very slightly softened.
Place lettuce in a layer on the bottom of a dish or plate, pile on the potatoes and pancetta mixture.
Serve drizzled with dressing and sprinkled with cheese.
POTATO SALAD WITH GREEK YOGURT: [Author: Amy]
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
This is a yummy classic potato salad, it’s lightened up with creamy Greek yogurt. Perfect for picnics!!
Serves: 12
INGREDEINTS:
8 potatoes
½ small onion
6 hard boiled eggs
1 cup plain Greek yogurt
½ cup mayonnaise
½ cup sour cream
2 Tablespoons vinegar
4 Tablespoons yellow mustard
1 teaspoon salt
½ teaspoon cracked pepper
1 teaspoon celery seed
2 ribs celery
Paprika for garnish
INSTRUCTIONS:
1.Peel and dice potatoes. Dice onion. Boil until tender. Drain and let cool to room temperature. I like to slightly smash a few of the potatoes. It just gives a substance to the creamy sauce in the salad.
2.Mix mayo, mustard, yogurt, sour cream, vinegar and seasonings together.
3.Add celery, eggs (reserve one for garnish), potatoes and onions to sauce. Gently stir to combine.
4.Adjust seasonings to taste. I like my salad pretty salty and usually add more salt. If salad is too thick use a little evaporated milk to thin.
5.Put in serving bowl. Sprinkle with paprika and pepper. Garnish with sliced eggs and celery if desired.
POTATO SALAD WITH DILL AND MUSTARD:
Ingredients:
1 cup mayonnaise
2 teaspoon vinegar or pickles
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
5 to 6 med. potatoes, peeled, cubed, cooked
1 cup thinly sliced celery
1/2 cup chopped onions
1 teaspoon chopped green onions,
Directions :
1. Peel the potatoes and cook it in about 30 minutes until it becomes soft and good for slicing.
2. Combine mayonnaise, vinegar, salt, sugar and the pepper in a bowl and stir it together.
3. Add remaining ingredients the celery and chopped small pieces of onions and the cubed cooked potatoes and toss gently.
4. Garnish with chopped green onion and chill it for 2 hours for best flavor and taste.
CAULIFLOWER SALAD:
Cook cauliflower tender but still crunchy.
No-Potato salad. Use cauliflower in the place of potatoes, I threw cooked chicken and boiled eggs, pickle, onions, dill, a little mayo and mustard. Yum!
CUCUMBER & FETA TOSS WITH MINT AND DILL:
Fine Cooking
2 medium seedless English cucumbers
4 oz. feta, crumbled (scant 1 cup)
One-half medium sweet onion, sliced lengthwise as thinly as possible
¼ cup chopped fresh mint
¼ cup chopped fresh dill
2 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper
Mint leaves for garnish (optional)
WHAT TO DO:
Trim the ends of the cucumbers. With a vegetable peeler, peel them in ½-inch intervals, leaving ½-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.
In a large bowl, combine the cucumbers, feta, onion, mint, and dill.
In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.
BILTONGSLAAI MET FRANSE-SLAAISOUS: [Biltong en Droëwors - Rooivleisbedryf]
BILTONGSLAAI:
'n paar spinasieblare
'n paar cosslaaiblare
'n paar rooi botterslaaiblare
250g dun skywe klam beesbiltong
2 hardgekookte eiers, in kwart gesny
30ml gekapte pietersielie
125ml boontjie spruite
250ml croutons
FRANSE-SLAAISOUS:
30ml witasyn of suurlemoensap
60ml olyf-of-slaaiolie of 'n mengsel van beide
5ml soutvarsgemaalde witpeper na smaak
5ml mosterdpoeier
knippie suiker
2 knoffelhuisies fyn gekap
15ml gekapte pietersielie of vars kruie
MAAK DAN SO:
Meng al die blare liggies saam. Voeg die res van die bestandele behalwe croutons en slaaisous by en meng liggies
Berei die slaaisous deur al bestandele in 'n skroeffles te meng.
Skud die slaaisous goed en sprinkel oor slaai net voor jy dit bedien
Meng liggies en strooi croutons oor.
Sit voor met warm botterbroodjies lekker dik met botter gesmeer!
ROASTED MUSHROOMS AND GREEN BEAN FARRO SALAD: [CLOSET COOKING]
A roasted mushroom and green bean farro salad with balsamic vinaigrette and feta.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS:
2 cups water
1 cup farro [pearl barley or quinoa will work]
8 ounces mushrooms, quartered
1 pound green beans, trimmed and cut into bite sized pieces
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1/4 cup feta, goat or blue cheese, crumbled
1/4 cup walnuts, coarsely chopped and toasted
1/4 cup balsamic vinaigrette
1/2 teaspoon thyme (chopped)
DIRECTIONS:
1.Bring the water and farro to a boil, reduce the heat and simmer, covered, until the farro is al dente about 20 minutes.
2.Toss the mushrooms and green beans in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer.
3.Roast the mushrooms and green beans in a preheated 400F oven until they start to caramelize, about 20 minutes, flipping them half way through.
4.Mix everything and enjoy.
SHREDDED APPLE CARROT SALAD: [Alli from An Open Cookbook]
Who says that healthy salad recipes have to be green salad recipes? This recipe for Shredded Apple Carrot Salad from Alli from An Open Cookbook is a crunchy salad that is overflowing with flavor.
INGREDIENTS:
2 cups baby carrots, shredded or grated (about half of 1 pound bag)
1 Granny Smith apple, shredded or grated
2 tablespoons sesame seeds, pan toasted
½ cup fresh parsley, chopped
DRESSING:
Juice of 1 lemon, about 1/4 cup
2 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
1 clove garlic, minced
2 tablespoons safflower or canola oil
INSTRUCTIONS:
Heat a medium sauté pan over medium heat. Add sesame seeds. Continually toss over heat until seeds brown and become fragrant. Turn off heat and give them a rest. Shred the carrots and apple with the grating blade on a food processor or use box grater or mandoline. Place the carrots and apple in a medium sized bowl. Add the sesame seeds and parsley. Toss evenly. Prepare the dressing by whisking together the lemon juice, vinegar, salt, pepper, sugar and garlic. Slowly drizzle in the oil and whisk until fully blended. Adjust seasoning if necessary. Pour the dressing over the carrot apple mixture. Mix until all ingredients are fully coated. Eat as an appetizer salad, as filling for a wrap or with pita chips.
POTATO SALAD: [MR FOOD]
Potato salad lovers will rejoice in this novel twist on a favorite cold summer salad. Boasting a fiesta of flavors, our Taco Potato Salad is sure to be the talk of your patio party.
Serves: 6
Cooking Time: 20 min
WHAT YOU'LL NEED:
3 pounds white potatoes
2 cups mayonnaise
1 (1.25-ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1/2 cup sliced scallions (green onions)
1 (2.25-ounce) can sliced black olives, drained
1 cup coarsely crushed ranch-flavored tortilla chips
WHAT TO DO:
Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes, or until fork-tender. Drain and let cool. In a medium bowl, combine mayonnaise and taco seasoning; mix well. Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.
SPRING SALAD: [CHEF CARO]
Ingredients:
Feta cheese
Avocado
Baby tomatoes
Beetroot sprouts
For the caremelised almonds:
Slivered/flaked almonds
150g butter
2Tbs castor sugar
Method:
Chop up salad ingredients.
Assemble salad, excluding the almonds.
Caremelised almonds:
Put butter in a small frying pan, let it melt, add castor sugar and then the slivered almonds/flaked almonds.
Stir constantly and remove onto some greaseproof paper when the almonds are golden.
Let it cool.
Break it up over your salad.
WARM POTATO, DILL, CAPER AND MUSTARD SALAD: [Recipe from Karen Martini "Where the Heart is"]
(Serves 8)
INGREDIENTS:
8 potatoes (4 peeled. 4 scrubbed)
100ml extra virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp seeded mustard
4 Tbsp white wine vinegar
1 lemon, juiced and zested
3 red shallots, peeled and sliced thinly
3 Tbsp tiny capers
2 sprigs fresh dill, chopped
2 sprigs flat leaf parsley, coarsely chopped
METHOD:
1) Cut potatoes diagonally into 2 cm-thick slices. Place in a medium-sized saucepan of boiling water and cook over medium heat until tender. Drain well and set aside.
2) In a separate bowl, mix oil, both mustards, vinegar, lemon juice and zest and shallots.
3) Add hot potatoes and stir to coat. Add capers, dill and parsley and toss gently to combine. Serve warm.
BAREFOOT CONTESSA'S CARROT SALAD: [Ina Garten]
Serves: 2 to 3 servings
INGREDIENTS:
1/3 cup golden raisins
4 large carrots
2 tablespoons freshly squeezed lemon juice
¼ cup sour cream
¼ cup mayonnaise
3 tablespoons sugar
½ teaspoon salt
1/3 cup diced fresh pineapple
DIRECTIONS:
Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
BILTONG AND POTATO SALAD: [CAMPING AND HIKING]
Serves 4-6
INGREDIENTS:
6 Potatoes
2 Onions, finely chopped
1 Green pepper, finely chopped
250 Brown Mushrooms, roughly chopped
A knob of butter
1 Cup Cheddar cheese, grated
1/2 Cup biltong
Salt to taste
SAUCE:
3 Tablespoons Mayonnaise
2 Tablespoons Sweet Chili Sauce
WHAT TO DO:
Mix the mayo and chili sauce together.
I find this recipe very hard to make, as I find it to be a real test of willpower not to eat all the biltong before the salad is ready. So, therefore, make sure you buy more than enough biltong before you make this very tasty salad.
Peel, dice and boil the potatoes. Add salt to taste. Pour the sauce over the potatoes and mix well.Set the potatoes aside.
Heat the knob of butter in a pot and then add the the finely chopped onions,green pepper and mushrooms. Cook untill the onions become translucent.
Mix the potatoes with the cooked onions, pepper and mushrooms. Sprinkle the cheese on top, and then what you have left of the biltong, sprinkle on top of that.
BLOMKOOLSLAAI: [BRON ONBEKEND]
1 blomkool (in blommetjies gebreek)
24 gevulde olywe (in skyfies gesny)
6 groot radyse ( in skyfies gesny)
250 ml Cheddar kaas ( in blokkies gesny)
1 Bossie grasuie (fyn gekap) opsioneel
SLAAISOUS:
100ml suurroom
34gr Knoffelsousmengsels (2x17g pakkies) ek gebruik knorr sien foto( gebruik droog)
100ml mayonnaise
Plaas die alles in slaaibak en meng met slaaisous en knoffelmengsel
Verkoel die slaai tot dit bedien word
Hou redelelik lank in die yskas en word lekkerder soos dit staan!
BUTTER BEAN, LEEK AND CAULIFLOWER SALAD:
2 handfuls of butter beans
2 heads of garlic
1 happy head of cauliflower, taken apart into challenging bite-sized florets
4 leeks, sliced across at 5mm intervals, then thoroughly rinsed
a bunch of curly parsley finely chopped
a handful of extra fine capers
300ml extra virgin olive oil - it's a thirsty salad
juice of 1 juicy or 2 not so juicy lemons
6 cloves garlic, peeled and thoroughly crushed (this may seem a lot, but remember the dressing has to bring 'wayhay' to some very calm elements)
sea salt and black pepper
HERE'S HOW:
Soak the butter beans overnight in cold water, then drain and cook in clean water with the heads of garlic - this can take 2-3 hours - so that you have pillows of joy.
Whisk all the dressing ingredients together thoroughly, adding salt and pepper to taste.
Take the cauliflower and butter beans and liberally dress them, Toss and then leave overnight.
When it comes time to serve, just tease the leeks for a moment in some boiling salted water. The warmth of the leek, added to the cauliflower and butter beans, should awaken the slumbering salad. Once awake, it may need some more dressing - take a view. Add the chopped parsley and a substantial handful of capers. Toss vigorous.y, being careful not to crush the butter beans, then serve.
MY WENK:
Gebruik geblikte botterboontjies dan maak jy die slaai vinniger.
Baie lekker!
CALAMARI EN MOSSELSLAAI: [ABRI VAN VUUREN]
300g calamari, in ringe gesny
30ml botter
1 blik mossels in skulpe
1 suurlemoen (skil gerasper, sap uitgedruk)
4 grasuie, gekap
15ml sojasous
30ml droë witwyn
20ml sesamsaad (gerooster)
60ml olyfolie
1ml suiker
15ml gekapte pietersielie
METODE:
Soteer calamari vinnig in verhitte botter vir ongeveer 2 minute lank. Wees versigtig om nie te lank te braai nie anders word dit taai. Plaas mossels in kokende water totdat die skulpe oopgaan. Dreineer.
Giet suurlemoensap en skil bo-oor calamari en mossels in mengbak en meng om te bedek. Laat afkoel. Meng oorblywende bestanddele en giet bo-oor calamari en mossels en marineer ten minste vir 2 ure lank.
Geur na smaak met sout en varsgemaalde swartpeper.
CARROT APPLE SALAD:
I have left out the sugar that was indicated in the original recipe; I find that this salad really doesn’t need it. If you wish it to be sweeter, best to use a sweeter apple.
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apples (about 4)
2 cups grated carrots
1 tablespoon grated lemon zest
2 tablespoons currants
1/4 teaspoon salt, to taste
WHAT TO DO:
Combine lemon and orange juice in a large bowl. Grate the apples directly into the citrus juices to avoid oxidation of the apples. Toss the apples with the rest of the ingredients and serve immediately.
CARAWAY SEED CAULIFOLWER SALAD: [By Carol G. - Photo by *Parsley*]
Prep Time: 30 mins
Total Time: 30 mins
Servings: 6-8
"Easy to make & always a hit. Makes a nice presentation too."
INGREDIENTS:
1 cup sour cream
1/2 cup French dressing
2 teaspoons caraway seeds
1/2 teaspoon salt
1 large head cauliflower, broken into small pieces & sliced thinly
1/2 cup celery leaves, chopped
1/4 cup thinly sliced green onion
DIRECTIONS:
1.In a large bowl, combine the sour cream,salad dressing,caraway seeds & salt.
2.Add cauliflower,celery leaves & onions. Toss to coat.
3.Refrigerate 2-3 hours before serving.
APPLE-BANANA SALAD: [all betz off]
Makes 10 to 12 servings
5 crisp apples (I like Braeburn)
5 bananas
1-8oz. vanilla yogurt
sprinkle of cinnamon
sprinkle of nutmeg
OPTIONAL:
1/4 cup (2 oz. pure maple syrup)
WHAT TO DO:
Chop apples and slice bananas.
Mix all ingredients (also maple syrup, if you are including).
Sprinkle cinnamon and nutmeg to taste.
Serve immediately.
CABBAGE SALAD: [COOKING FROM SCRATCH]
1 small cabbage, thinly sliced
Red cherries
POPPY SEED VINAIGRETTE:
Makes 1 cup of dressing.
¼ cup sugar
1/3 cup red wine vinegar
2 TBS fresh lemon juice
¼ tsp salt
2 TBS chopped onion
2/3 cup vegetable oil
2 tsp poppy seeds
METHOD:
In a blender or mini-prep processor, process the sugar, vinegar, lemon juice, salt, and onion together until well blended. Add the oil and process for 5-10 seconds.
Stir in the poppy seeds.
Keeps refrigerated in an air-tight for one week.
WHAT TO DO:
Mix everything in a bowl and chill.
GREEK STYLE ZUCCHINI SALAD:
(makes 2 servings)
INGREDIENTS:
1/2 pound zucchini (grated)
1 tablespoon mint (chopped)
1 tablespoon dill (chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 lemon (juice and zest)
1 tablespoon olive oil
1 clove garlic (grated)
salt and pepper to taste
DIRECTIONS:
1. Mix the zucchini, mint, dill,green onions and feta in a large bowl.
2. Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.
3. Toss the salad and the dressing.
4. Chill in the fridge for several hours to overnight before serving.
CUCUMBER SALAD: [Superfoods: yogurt]
In a bowl, combine
1/2 cup nonfat plain Greek yogurt,
1/2 cup diced cucumber,
1/2 cup diced tomato,
1/4 chopped avocado,
1/8 tsp sea salt, a pinch of black pepper.
CREAMY CAULIFOLWER SALAD:
Serving Size: 3/4 cup
Serves: 6
INGREDIENTS:
2 cups cauliflower broken into florets (about 1/2 head)
1/2 cup diced onion
2 cups chopped lettuce (romaine works well)
1 chopped red or green apple (Braeburn, Granny Smith)
1/4 cup light ranch dressing
INSTRUCTIONS:
1.Prepare the cauliflower by rinsing well in cold water just before using it. Snap off the outer leaves and discard.
2.Use a sharp knife and cutting board to slice off stem and hollow out and remove core.
3.Cut or break cauliflower into small pieces called florets.
4.Toss cauliflower, onion, lettuce, and apples in a medium bowl.
5.Stir in dressing.
6.Cover. Refrigerate until ready to serve.
Substitutions/Additions:
•Change this recipe by adding other foods such as sunflower seeds or raisins.
•Use red onion to add more color.
Tips:
•Can be made several hours in advance.
•Great for a picnic. Keep it in the cooler until time to eat.
PASTA SALAD: [CAMPING AND HIKING]
If you like spicy, I recommend that you try this. This recipe once again is a guideline, so if you don't like the chili for example, leave it out. One should also be careful with the dhania as this can very easily overpower this salad.
INGREDIENTS:
500g Pasta/Noodles
6 Tspoons Olive oil
3 onions
1 green pepper
1 red pepper
4 cloves garlic
1 tspoon chili powder
3 tspoons curry powder(extra spicy)
6 Tspoons sugar
1/2 cup vinegar
1/2 cup dhania
1 cup tomato sauce
METHOD:
Cook the noodles/pasta according to the instructions on the packet.
Chop the onions, green pepper,red pepper, 1/2 the dhania and garlic fine, and put this into the bowl that you are going to serve the salad in. Add the pasta/noodles to the bowl and mix it well. Mix the vinegar, tomato sauce and sugar and pour this over the noodles/pasta and mix well. Sprinkle the chili and curry powder over this and mix again. Finally pour the olive oil over and mix again. Garnish with dhania if you like.
MACKEREL AND BEETROOT SALAD:[AT HOME WITH MRS M]
Ingredients:
450g new potatoes, cut into bite-sized pieces
3 smoked mackerel fillets, skinned
250g pack cooked beetroot
100g mixed salad leaves
2 celery sticks, finely sliced
50g walnut pieces
For the dressing:
2tbsp olive oil
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
2tsp creamed horseradish sauce
Method:
Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks. Drain the potatoes and cool slightly.
To make the salad dressing, in a large bowl whisk together the olive oil, vinegar or lemon juice and the Dijon mustard. Season to taste and then mix with the horseradish sauce.
Tip in the warm potatoes and add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently.
This recipe serves 4 people and I served it with some large chunks of buttered crusty bread.
KERRIE NOEDELSLAAI MET ‘’n TWIST: [KREATIEWEKOSIDEES]
Maak die gewone kerrie noedelslaai, bietjie ekstra uie, groen, geel en rooi peppers, en dan gooi sy 1 blikkie BAKED BEANS MET TAMATIESOUS in, en sny so 6 rooiworsies (ek het die gerookte een gebruik) in ringetjies en meng deur. Jy kan ook gesnipperde spek – bros gebraai gebruik ipv die viennas.
Kerrie Noedelslaai:
500 gr klein skulpie noedels (sag gekook)
1 gemeng green/yellow/red pepper (gekap)
1 ui gekap
Meng:
1 kop tamatiesous
1/2 kop asyn
1/2 kop olie
200ml suiker
25ml kerrie
Sout en gemaalde swartpeper na smaak
Meng alles deur en hou in yskas.
YOGHURT CARROT SALAD:
Ingredients:
2 Large Carrots
1 Cup Yogurt (beaten)
1 Small Tomato
1 Green Chilli
1/2 tsp Cumin Powder
1/4 tsp Chilli Powder (optional)
1 tbsp Coriander leaves (optional)
Salt – As per Taste
How to Prepare:
•Peel and coarsely grate the carrots.
•In a bowl, add the beaten yogurt, salt, chopped tomato, chopped green chilli, cumin powder, salt, chilli powder and mix well.
•Now, add the grated carrot and garnish with coriander leaves.
•Salad is ready to serve.
SHRIMP AND MACARONI SALAD: [MR FOOD]
Don’t drain the macaroni too well before adding the other ingredients – a little extra moisture will keep it from drying out.
1kg elbow macaroni
1 bunch green onions, white and green parts sliced small (you can add less depending on the strength of the onion)
2-3 celery ribs, chopped (save celery leaves for garnish)
2 red bell peppers, chopped
cherry red or yellow tomatoes
2 tablespoons juice from 1 lemon or 2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 – 1 ½ cups mayonnaise – as preferred
8-10 ounces salad shrimp, thawed, rinsed and drained
Pepper and Salt to taste
WHAT TO DO:
Bring water to a boil in a large pot. Stir in 1 tablespoon salt and the pasta into the boiling water and cook, stirring often, until nearly tender, about 5 minutes. Drain the pasta and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
Stir in the remaining ingredients, except shrimp, and let sit for 5-10 minutes. Add shrimp last. If made ahead of time, refrigerate and stir again before serving, adding more mayo if it needs more moisture . Garnish with celery leaves before serving.
BANANA SALAD: [ROBERTSONS SPICES]
25 min cooking time Serves 4 - 6
Ingredients
25 ml Margarine
6 Medium Onions sliced
10 ml Hot Curry Powder
5 ml Robertsons Turmeric
5 ml Robertsons Cinnamon
Robertsons Atlantic Sea Salt
15 ml Cake Flour
5 ml Mustard Powder
125 ml Vinegar
45 ml Brown Sugar
50 ml Smooth Apricot Jam
50 ml Water
8 Bananas
Lettuce Leaves
Instructions
1Melt the margarine in a pan and sauté the onions until soft.
2.Add the curry powder and the turmeric and fry for another minute.
3.Blend the remaining ingredients except the bananas and lettuce leves and add to the onion mixture.
4.Simmer until the mixture thickens and is cooked through. (Add extra water if necessary). Cool.
5.Slice the bananas and add to the onion mixture.
6.Arrange the lettuce leaves in a pretty salad bowl and spoon the salad on top.
Culinary Tip
When preparing a salad only dress it as you are about to serve it. By dressing the salad in advance the oil in the salad dressing will permeate the salad leaves and cause them to become dark and limp.
BEET AND CUCUMBER SALAD:
Serves 4
Prep time: 20 minutes
Ingredients
• 1 jar marinated sliced beets
• 1 large cucumber, peeled and sliced into thin rounds
• 1/4 cup crumbled gorgonzola cheese
• 1/4 cup Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper to taste
Directions
Mix the mustard, vinegar, olive oil, and salt and pepper in a small bowl.
On individual serving plates, place the beets and cucumber in a spiral pattern, alternating between the two. Drizzle the mustard mixture over the top, and sprinkle the gorgonzola cheese on top of that.
CAPRESE SALAD –MOZZARELLE AND TOMATO: [By Chef Woody]
4-6 Servings ~ 15 minutes
4 - large tomatoes
1 - pound fresh mozzarella
1/2 - cup fresh basil leaves
1/2 - teaspoon oregano dried
Salt and fresh ground black pepper to taste
Extra Virgin Olive Oil for drizzling over completed salad
WHAT TO DO:
The first step is to slice the tomatoes about a 1/4 inch thick, use your judgment on this one, just don’t make the slices to thick . Slice the mozzarella the same way.On each individual salad plate, start by placing a tomato slice on the plate and top with one or two basil leaves and a slice of mozzarella. Drizzle lightly with the oil and add another slice of tomato and mozzarella slice. Top one or two basil leaves. Drizzle with Olive Oil and lightly sprinkle the dried oregano over the top.
Chill and serve.
COUNTRY COLE SLAW: [MR FOOD]
Looking for a good, old fashioned recipe for cole slaw? Try this simple cabbage recipe. This is easily one of our healthier cole slaw recipes and can even be made healthier by substituting may for reduced fat light mayo.
Ingredients:
•1 green cabbage, medium sized
•1 onion, medium
•1 vine ripe tomato (optional)
•1/4 cup vinegar
•3/4 cup mayonaise
•1/2 teaspoon celery salt
•1/2 teaspoon pepper
•1/2 teaspoon dill
•1/2 teaspoon salt
Instructions:
1.Coarsely chop cabbage, including the very green outer leaves and place in large bowl.
2.Coarsely chop onion and tomatoes and add to cabbage.
3.Mix vinegar, mayonaise and celery salt together; set aside.
4.Just before serving add to cabbage mixture, then add salt, pepper and dill to taste.
CRAB STICKS SALAD WITH PICKLED MUSHROOMS AND APPLE:
1 pck of crab sticks
1 jar of pickled mushrooms
1-2 apples
3-4 eggs
3-4 branches of green onions
Fresh dill to taste
Fresh green parsley to taste
Freshly ground black pepper to taste
Salt to taste
Prepare ingredients:
boil eggs on hard, rinse greens, if you don’t like pickled mushrooms they can be replaced with 1lb of fresh mushrooms cleaned and boiled in slightly salted water:
Dice crab sticks, put into big bowl:
Drain liquid from mushrooms, slice big into halves or quarters, add to the salad bowl:
Peel skin from apple and grate it on big slots, discard seeds:
Chop hard boiled eggs
Add chopped onions
And chopped greens (dill and parsley):
Generously season with freshly ground black pepper and salt to taste:
Add mayo to taste and mix, cover with plastic wrap and put to fridge for an hour before serving:
Serve as appetizer before main meal or as a side dish.
AARTAPPEL-HAM-KAASSLAAI:
400g koue gaar aartappelblokkies (500 ml)
1 klein ui - fyngekap
160g hamblokkies (250 ml)
150g kaasblokkies (250 ml)
5g sout (5 ml)
slaaisous
tamatiewiggies
hardgekookte eierskywe
pietersielie
Metode:
Meng al die bestandele liggies. Garneer met tamatiewiggies, hardgekookte eierskywe en pietersielie.
STRAUSS GARLIC POTATO SALAD: [KEN’S CAMP COOKING]
So named for my buddy Bill Strauss who taught me how to make this. It is a dish I usu¬ally make at home and take with me and it’s also my favorite pot luck dish. The idea here, according to Bill, is to get as much varied color as possible. Here’s the basic list of ingredients I use:
6 boiled potatoes (still a little firm)
6 hard boiled eggs
1/2 cup carrots
1/4 cup radishes
1/2 cup red bell pepper
1/2 cup green bell pepper
1/2 cup purple onion
a couple of jalapeno peppers
a couple of full garlic gloves (that’s where the garlic came from in the name)
a small can of whole corn (not creamed)
a small can of diced black olives
two or three sweet pickles (or some like dill)
WHAT TO DO:
When working with raw peppers, onions, garlic and such, be sure to dice them pretty fine and mix well else their taste will dominate. Mix these ingredients well in a large bowl. (Some people like to leave half the eggs out of the mix and put them on top in halves. Sometimes I get real fancy and devil those eggs.) Now mix in a cup of mayonnaise and two heaping tablespoons of mustard. Now try it. If it’s a little dry put in more mayonnaise. Finish up by salting and peppering to taste. It won’t take a lot, this salad is loaded with flavor! This makes a lot of salad.
A side note: Anything you use mayonnaise in, must be kept in a fridge.
" KELLY’S CREAMY CHEDDAR PEA SALAD”: [By Wildflour - Photo by SarasotaCook]
Prep Time: 20 mins
Total Time: 20 mins
Servings: 8
"I'm not a big fan of peas, but like them IN things. This salad is one of my favorites. Happy to share!"
Ingredients
1 packages frozen peas, thawed
1 cup chopped celery
2 hard-boiled eggs, chopped
1/4 cup onion, finely chopped, sometimes I use green onions
1½ cups cubed cheddar cheese
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon mustard
Directions
1.In large bowl, combine mayo, relish, sugar, seas. salt and mustard. Gently fold in rest of ingredients adding peas last so they don't get broken up and mushy. (Add more mayo if needed.) Chill.
2.If you like it *EXTRA* creamy, double the sauce.
FROZEN BANANA SALAD: [mr food]
Frozen fruit salads make great light desserts in the summertime; try the following two recipes.
2 Cups sour cream
1 Can (8 ounces) crushed pineapple drained
1 Tablespoon lemon juice
½ Cup chopped nuts
¾ Cup sugar
4 Bananas mashed
1 Teaspoon salt
1 Jar (8 ounces) Maraschino cherries, quartered
WHAT TO DO:
Mix all ingredients well; pour into a 9 X 9 inch pan and freeze.
Cut into squares and serve on lettuce leaves.
FRUITED CABBAGE SALAD:
3-4 servings
Ingredients:
2 cups shredded cabbage
1 medium apple, cored and chopped (about 1 ½ cups)
½ cup mayonnaise or Miracle Whip Salad Dressing
2 Tablespoons drinking milk
2 teaspoons sugar
dash nutmeg
1 medium banana, sliced
Instructions:
1. In a medium bowl, combine all ingredients except banana.
2. Blend well.
3. Chill.
4. Add banana slices just before serving.
AVOKADO EN FOREL KELK: [DIE NATHANIë; TAFEL]
JY BENODIG
100ml vars room
100g mascarpone, teen kamertemperatuur
1 avokado
1 Granny Smith appel
sap van ½ suurlemoen
100g gerookte forel
seesout
varsgemaalde swartpeper
20g grasuie, in stukkies gesny
METODE
Meng room en mascarpone en hou eenkant. Skil avokado en sny in klein blokkies. Sny appel in klein blokkies, meng met avokado en suurlemoensap.
Roer roommengsel en helfte van grasuie by. Skeur forel in klein repies en meng by. Geur met sout en peper. Skep in 8 kleinerige glasies. Garneer met res van grasuie.
‘SEXY’ AARTAPPELSLAAI: [DIE NATHANIëL TAFEL]
JY BENODIG:
1kg aartappels
2 eetlepels druiwepitolie
seesout
½ koppie vars ertjies, geblansjeer
¼ koppie olyfolie
4 eetlepels witwynasyn
1 eetlepel heuning
1 teelepel franse mosterd
skil van ½ suurlemoen
2 eetlepels pietersielie, gekap
2 eetlepels grasuie, gekap
grofgemaalde swartpeper
heel grasuie
METODE:
Was aartappels, droog, en sny in skywe. Plaas op bakplaat, sprinkel met olie en bak in oond teen 180˚c tot goudbruin. Geur liggies met sout. Meng res van bestanddele behalwe swartpeper en heel grasuie. Skep aartappels op opdienbord, strooi ertjies oor, skep sous bo-oor. Geur met swartpeper en garneer met grasuie.
GESTOLDE KOMKOMMERSLAAI: [Met erkenning aan Rina Fourie-Sűpra]
1 pakkie groenjellie
250ml mayonnaise
190ml kookwater
65ml suurlemoensap
250ml gerasperde komkommer, dreineer in sif tot droog
½ gerasperde ui
Sout & peper
SO MAAK JY:
Los jellie in kookwater op. Voeg suurlemoensap en ui by. Laat effens stol. Roer komkommer en mayonnaise deur. Laat stol tot styf. Garneer met dun skyfies komkommer.
MY WENK:
Voeg gerasperde pynappel ook by, dis heerlik.
Jy kan suurroom ipv mayonnaise gebruik.
GESTOLDE PIESANG EN ERTJIESLAAI: [NG Kerk POFADDER]
1 blik kondensmelk 197 g
125 ml asyn
7 ml mosterdpoeier
Sout en peper na smaak
1 pk suurlemoenjellie
1 t gelatien
250 ml kookwater
1 blik ertjies, 410g, gedreineer
3 piesangs, geskil en in skyfies gesny
SO MAAK JY:
Meng kondensmelk, asyn, mosterd, sout en peper baie goed. Los jellie en gelatien in kookwater op en laat afkoel. Meng kondensmelkmengsel, ertjies en piesangskyfies. Voeg afgekoelde jellie by en meng liggies. Spoel slaaivorm met bietjie jellie uit, gooi mengsel daarin en laat stol in yskas. Ontvorm wanneer gestol op slaaiblare en dien koud op.
GREEN BEANS (Healthy) VEGGIE SALAD:
Ingredients
Olive oil
4 Tablespoon
Onion 1 Medium, sliced
Tomatoes 3 Medium, sliced
Bell pepper 1⁄2 Medium, sliced
Green beans 1kg sliced (453 g)
Garlic clove 1 Medium
Salt To Taste
Black pepper powder To Taste
Boiled water 1⁄3 Cup (5.33 tbs)
Directions
MAKING
1. Heat olive oil in a frying pan. Add onions and fry until translucent.
2. Add sliced tomatoes and bell pepper to the pan and continue frying for 5 more minutes. Add green beans to the pan.
3. Mash a garlic clove in.
4. Add a pinch of salt and black pepper as preferred, stir well.
5. Add water (boiled water) to the pan. Cover the pan with a lid, simmer for 35 to 40 minutes.
6. Refrigerate until ready to serve.
SERVING
7. Serve cold.
HAWAIIAN LETTUCE WRAPS:
Romain Lettuce Leaves, rinsed and dried
6 slices of thin deli ham
2 slices of provolone cheese
Dijon mustard
Pineapple, chunks cut in half
WHAT TO DO:
Lay out the lettuce so it's nice and flat. Spread a small amount of Dijon all over the lettuce. Layer on the ham, cheese and pineapple. Roll up tight & enjoy!
COPYCAT WENDY'S APPLE PECAN CHICKEN SALAD:
Ingredients:
2 cups romaine lettuce, torn
2 cups mixed greens
100 grams cooked chicken
1/4 cup roasted pecans
1/4 cup dried cranberries
1/8 cup crumbled blue cheese
1/2 chopped green apple
1/2 chopped gala apple
Dressing:
2 tablespoons honey
2 tablespoons pomegranate juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Directions:
For the dressing mix all the ingredients together in a jar and shake well, set aside. For the salad on a large dinner plate lay out the romaine and top with the mixed greens.
Next, place the cooked chicken on top followed by the pecans, cranberries, green and gala apple and then the blue cheese. Drizzle with about 1/4 to 1/3 of the dressing.
Refrigerate remaining dressing.
COWBOY CHUCKWAGON SALAD:
Who says cowboys don't eat salad? With this easy recipe for Cowboy Chuckwagon Salad, you can make a hearty and satisfying salad dish that would please even the hungriest of men. Made with hard-boiled eggs, lima beans, celery, tomato, cucumber and more, this salad is loaded with all of the flavors you love. When you're looking to make green salad recipes that are more filling than your average leafy green dish, try this Southwestern-inspired version. It's sure to make you feel like you're eating out in the Wild Wild West!
Serves: 6
Ingredients
1 clove garlic, cut in half
3 cups lettuce, 2 or 3 types, cut into bite-sized pieces
2 stalks celery, thinly sliced
1/2 cucumber, peeled and thinly sliced
2 medium ripe tomatoes, cut in wedges
2 eggs, hard-boiled, sliced and diced
1 cup large lima beans, cooked and thoroughly drained
1/4 cup blue-veined cheese (such as blue cheese or Gorgonzola), crumbled
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon each of salad herbs, thyme, tarragon and sweet basil
salt and pepper, to taste
Instructions
1.Rub a wooden salad bowl with the cut garlic, then discard garlic.
2.Add the lettuce, celery, cucumber, tomatoes, eggs and lima beans to the bowl.
3.Blend the cheese, oil and vinegar together and pour the mixture over the salad ingredients.
4.Toss lightly and season with the herbs and salt and pepper. Serve immediately.
CREAMY DILLED CUCUMBER SALAD: [CLOSET COOKING]
(makes 4 servings)
Ingredients:
1 large cucumber (sliced)
1/4 cup red onion (sliced)
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon sugar (optional)
1 handful dill (chopped)
salt and pepper to taste
Directions:
1. Mix everything and chill in the fridge for 20+ minutes.
FRANSE-SLAAI: [RESEP PETER VAN NOORD FOTO’S MIKE ROSE]
Vir 4 mense
Dié Franse slaai het ek een slag in Parys geëet: Dis nie jou gewone vaal blaarkonkoksie nie – met die tuna, eier, kaas, boontjies en neute kan dit maklik op ’n Saterdagmiddag ’n maaltyd wees. Veral as die Groot Eet vanaand wag…
Jy benodig
’n pak gemengde slaaiblare
’n hand vol roketblare
1 klein rooi- of witui, middeldeur en in dun skyfies gesny
1 blik (170 g) tuna, gedreineer en in stukkies gebreek
1 blik (410 g) gesnyde groenboontjies (of vars gestoomde boontjies of groenaspersies)
Avokados! Sny hulle in dun skyfies en bedrup met suurlemoensap
’n hand vol groenolywe
4 hardgekookte eiers, in die lengte in kwarte gesny
1 pakkie (100 g) pekanneute, liggies gerooster
4 snye dag oue witbrood, korsies afgesny en gerooster
1 rolletjie romerige bokmelkkaas, in skyfies gesny
heuning om oor te drup
VIR DIE SOUS:
•½ koppie olyfolie
•2 eetlepels witasyn
•’n mespuntjie droë mosterd
•sout en varsgemaalde swartpeper
SO MAAK JY:
1.Die fondament. Rangskik die blare in ’n groot slaaibak of vier borde. Moenie skrik as dit karig lyk nie – daar’s nog baie wat kom.
2.Deur die blare. Pak nou die res van die bestanddele – uie-ringe, tunastukke, boontjies, avokadoskyfies, olywe, eierkwarte en pekanneute – tussenin.
3.’n Skeut sous. Klits die be-standdele vir die slaaisous goed saam en drup ’n bietjie oor elke bord slaai. Nie te kwistig nie.
4.En die kersie op die koek… Pak die brood op ’n oondpan en sit ’n kaasskyfie op elkeen. Druk dit vir twee minute onder die oond se roosterelement sodat die kaas lekker sag word en die brood verder rooster. Rond elke slaaibord af met ’n brood-en-kaastorinkie en drup ’n bietjie heuning oor elkeen.
Weg sê:
Wees maar suinig met die blare en kwistig met die avokados – jy wil nie daai ou-ou slaaispook laat opstaan nie.
SOETSUUR PATATSLAAI: [RESEP ALETTA LINTVELT FOTO’S MYBURGH DU PLESSIS]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 25 minute
Dié slaai kan warm of koud saam met ’n hoofgereg voorgesit word.
Jy benodig
1 kg soetpatats
500 g klein uitjies
sonneblomolie
3-5 hoenderborsies sonder vel
1 teelepel sout
1 koppie mielieblom
2 eiers, geklits
2 eetlepels sesamsaad (opsioneel)
4 eetlepels gekapte koljanderblare
sap van 2 lemmetjies
Vir die sous
¾ koppie karamelsuiker
¼ koppie tamatiesous
½ koppie appel- of witwynasyn
1 eetlepel sojasous
4 sprietuie, gekap
2 knoffelhuisies, fyngedruk
Só maak jy
1.Meng die bestanddele vir die sous en verhit die oond tot 220 °C.
2.Sny die soetpatat net so met die skil aan in stukke. Skil die uie en sny dit middeldeur. Pak nou die patat en uie saam op ’n bakplaat. Sprinkel ’n paar lepels olie oor die groente tot dit oraloor bedek is.
3.Sit die bakplaat in die oond en draai die hitte af na 180 °C. Bak dit vir 20 minute totdat die patat ligbruin en die uie sag is.
4.Sny intussen die hoender in blokkies van 2,5 x 2,5 cm. Meng die sout en mielieblom op ’n vlak bord en rol die hoenderstukkies daarin.
5.Verhit genoeg olie in ’n groot pan tot matig warm. Doop die meelbedekte hoenderstukkies een vir een in die geklitste eier en sit dit dan in die pan met die warm olie. Braai dit vir 1-2 minute aan elke kant.
6.Skep die hoender met ’n gaatjieslepel uit, voeg dit by die bak met die soetpatats en giet die sous daaroor. Sit die bak vir 15 minute terug in die warm oond sodat die hoender heeltemal gaar kan word.
7.Haal die bakplaat uit die oond en sprinkel die sesamesaad, koljanderblare en lemmetjiesap oor.
WENK Ek verkies om dit teen kamertemperatuur op te skep, maar dit is die volgende dag ewe smaaklik as jy dit koud voorsit.
MY MOM'S BEETROOT SALAD:
Serves: 4 -5
Preparation time: 10 mins – Cooking time: 30 mins
3 medium sized boiled beetroots
3 medium sized potatoes
3 eggs, hard boiled
1 tomato, peeled and sliced
1 cucumber, peeled and sliced
1 tbsp capers
Vinaigrette
5 tablespoons olive oil
2 tablespoons wine vinegar
Salt
Freshly ground black pepper
Directions:
1.Place the beetroots in the pressure cooker with water. Wash the potatoes with skin on, put the basket on top and cook them for about 20 minutes.
2.Boil eggs separately for five minutes from boiling point and then put them in cold water.
3.Peel and cut everything into small pieces
4.Refrigerate for half an hour before serving.
5.Place vinaigrette ingredients in a shaker and shake to combine. Add to salad and mix well.
SRIRACHA POTATO AND MACARONI SALAD:
A twist on your favorite BBQ side dish with potatoes, macaroni and sriracha. Say hello to your new favorite summer salad.
Prep time: 4 hr
Cook time: 10 min
Ingredients:
3 medium russet potatoes, peeled and diced
1 cup dried shell pasta
1/2 cup fat free greek yogurt
1/4 cup mayonnaise
1 tablespoon vinegar
1/4 teaspoon pepper
3/4 teaspoon salt
1 teaspoon garlic power
2 teaspoons sriracha
12 medium yellow onion, diced
2 hard boiled eggs, diced
3 celery ribs, diced
3 green onions, diced
Instructions:
1.Boil potatoes in a large pot of water just until fork tender. Drain. Do not over cook or they will be mushy in the salad. Allow to cool while you're prepping the rest of the salad.
2.Bring another large pot of water to a boil and cook pasta according to package directions. Drain. Run under cool water.
3.In bowl whisk together greek yogurt, mayonniase, vinegar, pepper, salt, garlic powder and sriracha. Fold in yellow onion, eggs, celery, green onions, cooled potatoes and pasta. Mix well. Cover and refrigerate for at least 4 hours to help the flavors meld.
Serve.
KOUE KERRIEHOENDER: [RESEP RONEL BLANCHE FOTO MYBURGH DU PLESSIS]
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 20 minute
As jy die hoender as padkos gaan geniet, gebruik heel dye. Of eet dit as ’n slaai en skeur die hoender in repies voor jy die sous oorgooi.
Jy benodig
2 groot uie, gekap
1 eetlepel kerrie
2 eetlepels botter
1 eetlepel asyn
2eetlepers appelkooskonfyt
1 koppie mayonnaise
8 porsies gaar hoender
Só maak jy
1.Braai die uie en kerrie in botter tot sag en deurskynend, en voeg dan die asyn en konfyt by. Laat prut dit dan vir nog 5 minute.
2.Verwyder dit van die hitte en laat dit effens afkoel voordat jy die mayonnaise daardeur roer.
3.Gooi die kerriesous oor die hoender en verkoel dit oornag. Geur dit na smaak met sout en peper. Indien jy dit as ’n slaai voorsit, kan jy neute en gekapte vars pietersielie daaroor strooi net voordat jy dit voorsit.
PINA COLADA MOLDED SALAD: [Recipe photo by Taste of Home]
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings
Ingredients
1 can (20 ounces) unsweetened crushed pineapple
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup cream of coconut
1 cup (8 ounces) sour cream
3/4 cup lemon-lime soda
3/4 cup flaked coconut
1/2 cup chopped macadamia nuts
Pineapple chunks and freshly shredded coconut, optional
DIRECTIONS:
1.Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
2.Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
3.Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
4.To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.
Yield: 8 servings.
Editor's Note:
This recipe was tested with Coco Lopez cream of coconut.
BILTONGSLAAI: [BRON ONBEKEND]
Slaaisous:
60 ml balsemiek-asyn
125 ml olyfolie
1 knoffelhuisie, gekneus
5 ml suiker of na smaak
5 ml Dijon-mosterd
1 stingel sprietui, fyngekap
sout en varsgemaalde swartpeper
Slaai:
250 g klam, baie dun gekerfde biltong
375ml gerasperde cheddarkaas
'n verskeidenheid blaarslaai om die slaai op te rangskik
3 agurkies, gekap
2 hardgekookte eiers, in skyfies gesny
2 ryp avokado’s, in blokkies,besprinkel met suurlemoensap
SO MAAK JY:
Plaas al die bestanddele vir die slaaisous in 'n skroefdekselbottel en skud goed. Hou in die yskas tot benodig.
Plaas die biltong en kaas in 'n bak envoeg genoeg van die slaaisous by om dit goed klam te maak. Bedek en marineer ten minste 'n uur (of selfs tot 'n dag lank) in die yskas. Rangskik die blaarslaai op 'n mooi groot plat slaaibord en pak die slaaibestanddele bo-op.
Besprinkel liggies met van die slaaisous. Skep die gemarineerde
biltongmengsel bo-op en sit die oorblywende slaaisous apart in 'n klein bekertjie voor. Sit dadelik voor.
BROODSLAAI: [KOOKKUNS]
MAKLIKE BROODSLAAI:
sny brood in dik snye en dan in blokkies
sny kaas van jou keuse in blokkies
gebraaide spekvleis, in stukkies gekap
gelyke hoeveelhede kondensmelk & mayonnaise
olie vir diepbraai
gebraaide sampioenstukkies of argurkiestukkies (opsioneel)
MAAK SO:
Diepbraai broodblokkies in olie tot bruin.
Dreineer en laat afkoel.
Voeg die res van die bestanddele by die mayonnaise-mengsel 'n halfuur voor opdiening.
BROODSLAAI: [by Dellie in Brood, Maklik, Slaai]
Bestanddele:
halwe brood, in blokkies gesny
2 eiers
driekwart koppie suiker
halwe koppie asyn
1 eetlepel mosterd poeier (ek maak dit soms 2)
6 eetlepels mayonnaise (hier gaan ek ook wild – proe aan die sous ! jy sal weet)
halwe bakkie room (125ml, ek dink)
olie vir diep braai
SO MAAK JY:
Braai die broodblokkies in diep, warm olie tot goudbruin. Dreineer goed op kombuispapier. (Servette doen ook die ding) Klits die eiers en suiker saam. Meng asyn en mosterd poeier, en voeg by eiermengsel. Kook alles op lae hitte saam tot deurskynend. Roer aanhoudend. Verwyder van hitte en voeg mayonnaise en room by. Meng goed en laat afkoel. Gooi die sous oor die brood blokkies.
APPEL STOLSLAAI: [KREATIEWEKOSIDEES]
2 kop kookwater
2 pakkies greenage jellie
1 teelepel gelatien (opgelos in bietjie koue water oor beker kookwater)
6 Granny Smith appels, grof gerasper
1 blik grenadilla moes
1 blik fyn pynappel(sonder stroop)
SO MAAK JY:
Maak jellie aan met kookwater & laat effe afkoel. Voeg res by & laat stol.Vir garnering, pak pynappelringe onder in bak & wanneer jy slaai omkeer sit kersies in gaatjies van pynappelringe.
GESTOLDE BILTONGRING: [KREATIEWEKOSIDEES]
15 ml Kookolie
1 klein ui fyn gekap
1 hoenderaftrekselblokkie
100ml kookwater
10 ml gelatien
Knippie fyn koljande
380g (1 blik) ingedampte melk, verkil oornag in yskas
100g fyn gerasperde biltong
45 ml goeie mayonnaise
Pakkie slaai van jou keuse (bronkors of rocket as jy dit wil op-“zoesj”)
10 ml wit asyn\\Bespuit ‘n ring met kleefwerende kossproei.
SO MAAK JY:
Verhit die olie in ‘n swaarboompan en soteer die uie liggies tot sag. Laat afkoel.
Los die aftrekselblokkie op in die kookwater. Roer die gelatien en koljander by. Laat afkoel, tot dit dik word maar nie heeltemal gestol nie.
Klits ingedampte melk styf. Voeg die gelatienmengsel, biltong, mayonaise en wit asyn by.
Meng alles goed saam. Moenie al die lug uitklop nie.
Skep in vorm en laat stol in die yskas.
Keer uit op opdienbord, versier met slaai. Dien op saam met rooserbrood/melbabrood.
AVOKADOPEER RING: [KREATIEWEKOSIDEES]
1 pakkie groen of geel jellie
250ml kookwater
2 groot, ryp avokado’s
15ml suurlemoensap
sout en peper
10ml mosterdpoeier
160ml asyn
1blik kondensmelk
1/2 ui, fyngekap
SO MAAK JY:
Los jelliepoeier in kookwater op en laat afkoel. Druk avo’s fyn en gooi suurlemoensap oor. Geur met sout, peper en mosterd en voeg kondensmelk en asyn by. Voeg ui en afgekoelde jellie by en giet in ‘n ringvorm. Verkoel tot gestol.
DAAI PASTASLAAI WAAROOR ALMAL GEK IS: [BON ONBEKEND]
My liewe antie Merie stuur vir my ‘n ton resepte per epos. Ek moet dit deurkyk, en dan plaas na goeddunke. Antie Merie is ‘n besige vrou, ek ook. Maar soms kan ‘n ou maar ‘n tydjie opsy sit om reseppies deur te gaan – maak tog asb net seker jou maag is vol, want resepte lees, is soos shopping sonder brekvis onder die ribbes: fataal!
Die Noedelslaai wat jy altyd by iemand anders eet en wens jy kon die leftovers huis toe vat…
SO MAAK JY:
Neem een pak (500g) skroef- of skulpnoedels en kook soos jy pasta sal kook.
Kap ‘n kleinerige ui baie fyn, en sny ‘n groenrissie (greenpepper) in pikante klein blokkies. As jy ‘n oortuigde avonturier is, neem ‘n halwe huisie knoffel, maak dit so fyn dat jy nie dit kan identifiseer nie, en gooi by die ui en rissie – meng deur.
Gooi die pasta in ‘n glas of plastiek houer – nie metaal, chemiese reaksies sal plaasvind met die bestanddele, en die volgende oggend het jou voortande dalk uitgeval van proe aan die kos!
Gooi die rissie, ui, en knoffel by, en meng deur.
Neem, meet, en voeg bymekaar in ‘n aparte mengbakkie: 125ml asyn, 200ml witsuiker, 250ml tamatiesous, 125ml sonneblom olie, 25ml matige kerriepoeier, ‘n paar druppels Tobasco.
Meng deur tot die suiker nie meer ‘kirts’ onder in die mengbakkie nie, en giet oor die noedels.
Bedek met kleefplastiek, en luister nou mooi: laat staan vir ten minste 24 uur. En roer die slaai so ‘n keer of wat gedurende die wagtyd.
Val weg en eet jou eie slaai, en eet jou eie leftovers, en lek die bak met jou vinger uit.
O, Vernon Koekemoer sou chillies ingekap het. Ek sou ook. Sal jy?
MOSTERDRING: [KREATIEWEKOSIDEES - Foto: OFM]
4 eiers
250ml water
125ml asyn
175ml suiker
15ml gelatien
15ml mosterdpoeier
2ml borrie
1ml sout
250ml room
SO MAAK JY:
Klits die eiers in die boonste deel van ‘n dubbele kastrol. Klits die water en asyn by die eiers. Meng die suiker, gelatien, mosterd, borrie en sout en meng dit baie goed met die eiermengsel. Plaas dit oor kokende water en roer aanhoudend totdat die mengsel effens dik is. Laat dit afkoel tot lou, maar roer kort-kort sodat daar nie ‘n vel vorm nie. Klits die room tot styf en vou dit in die mosterdmengsel in. Giet dit in ‘n ringvorm wat met kleefwerende kossproei bespuit of met koue water uitgespoel is. Plaas dit in die koelkas om te stol.
TOMATO ASPIC: [BRON ONBEKEND]
5 ¾ cups tomato juice
3 packets unflavored gelatin
½ medium onion, chopped
½ cup chopped celery leaves
2 Tablespoons Worcestershire sauce
1 Tablespoon sugar
1 teaspoon celery salt
1 teaspoon salt
HERE'S HOW:
Lightly brush a 5-cup ring mold or equivalent individual molds with flavorless vegetable oil. This is a vital step – cooking spray doesn’t work well.
Place 2 cups of the tomato juice in a small bowl and stir in the gelatin to dissolve. Set aside.
Pour the remaining tomato juice into a large saucepan, add the remaining ingredients and stir to combine. Bring to a boil, then simmer reduce the heat, cover the pan and simmer for ten minutes.
Strain the juice into a bowl with a pouring spout. Press on the solids to release any juice then discard. Whisk in the reserved gelatin mixture until thoroughly combined. Carefully pour into the prepared ring mold, filling as full as possible.
Very carefully transfer the mold to the refrigerator. When the aspic has cooled, cover the mold with plastic wrap, then chill until firm, at least 8 hours or overnight.
Unmold the aspic onto an elegant tray, and surround with parsley.
PASTA EN BILTONG SLAAI: [Yolindie Somers]
BESTANDDELE:
1 pak skulpie pasta [gekook volgens aanwysings]
1 kop biltong
3 vars geelperskes gekap
Halwe groenrissie gekap
Kwart kop peppadews gekap
1 bilk heelpit mielies
1 kop kaas in blokkies
SLAAISOUS:
1 kop Mayo
Kwart kop kondensmelk
2tlp aromat
3eetlp sweetchillie sous
SO MAAK JY:
Meng alles saam deur laat staan vir ten minste ‘n uur voor opdiening.
RAINBOW PASTA SALAD: [SPAR RECIPE]
Prep Time: 20 minutes
Cook Time: 10 minutes Choose a leaner, healthier approach to a braai with lean cuts of meat and this colourful, veggie filled whole -wheat pasta salad.
INGREDIENTS: [10-12 servings]
•500 g whole-wheat screw noodle
•2 large tomatoes, diced
•375 ml SPAR Gouda cheese, grated
•½ English cucumber, cubed
•2 sticks celery, sliced
• 200 ml sunflower seeds
•410 g can SPAR sliced peaches, drained and chopped
•250 ml SPAR frozen corn (don’t cook)
•salt and freshly ground black pepper to taste
DRESSING:
•250 ml SPAR peach fruit yoghurt
•50 ml SPAR mango fruit chutney
•10 ml hot curry powder
•100 ml SPAR Chip & Salad sauce
WHAT TO DO:
1.Well in advance of the braai, boil the noodles in plenty of salted boiling water until they are tender.
2.Tip into a colander to drain, and set aside to cool.
3.Prepare all the fruit and vegetables and toss into the cooled pasta.
4.Combine the dressing ingredients and use to bind the ingredients together and keep them moist.
5.Chill until required.
HINTS AND TIPS:
Pasta-based salads can be made in advance and enjoyed the following day when the flavours have developed and the taste is improved.
KRAAKVARS KOOL EN APPELSLAAI: [UITSOEK SLAAIRESEPTE - GERHARD JANSEN]
NB. Resep slegs vir 2-3 porsies
'n koolkop, gewas en gesnipper
2 Granny-Smith appels, grof gerasper
1 klein groen of rooi soetrissie, fyn geka
SLAAISOUS:
100ml olie
75ml koue water
75ml suurlemoensap
45ml sagte bruinsuiker
5ml sout na smaak
8ml karwysaad [OF sesamesaad]
SO MAAK JY:
Meng die kool, appels en soetrissie met 'n slaailepel en 'nvurk in 'n slaaibak. Klits die olie, water, suurlemoensap, bruinsuiker en sout met 'n draadklitser in 'n glasbakkie. Giet die slaaisous oor die slaai en meng alles goed saam. Strooi die karwysaad bo-oor en meng dit.
MY WENK:
Ek laat beide van die sade uit en voeg 'n blikkie grenadillapulp by.
SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING: [COOKING LIGHT]
PREP: 30 minutes
TOTAL: 45 minutes
SERVINGS: 8
CALORIES: 225
•1 cup long-grain white rice
•1/4 cup fresh lemon juice
•4 tablespoons olive oil, divided
•1 1/2 cups fresh corn kernels, cut from 2 ears or frozen corn kernels, thawed
•1 cup chopped fresh poblano chiles or green bell pepper
•1 cup diced seeded yellow bell pepper
•1 cup 1/2-inch cubes yellow zucchini
•1 avocado, halved, peeled, diced
•1/2 cup thinly sliced green onions
•1/2 cup chopped fresh cilantro
WHAT TO DO:
I nixed the Poblanos and replaced them with a green bell pepper and for some heat: a variety of hot sauces for the adults to add on their own. I didn’t happen to have any zucchini and thought that black beans might go nicely and added them, instead. Additionally, I used canned corn with the juices drained and lemon juice from a bottle. I used 2 avocados and 2 cups of rice which made a large batch.
Cook rice until just tender. 12 to 15 minutes. Drain and rinse in cold water. Drain again. I used a rice cooker.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Toss the lemon and oil with the avocado first so that it prevents it from browning. Season with salt and pepper.
I made a few modifications to this recipe. First, most BA recipes are not created for speed, ease, nor do they tend to be kid-friendly. Sure, we may have lost a smidge of flavor for the lack of fresh, but hey, you can’t have it all. Besides, the fresh cilantro can’t be replaced and is the predominant flavor.
This was a pretty quick and easy recipe. I timed myself at 30 minutes thanks to the use of a rice cooker. The rice cooked longer than directed, but didn’t pose a problem. While the rice cooked, I chopped and did all the rest of the prep work. For once, a recipe that I prepared faster than The Chef!
I found this to be a healthy and fresh alternative to refried beans and Mexican rice. And, it’s got enough goodies to work well as leftover lunch and would be perfect to take for a pot luck. This recipe will last for about a day, so don’t prepare more than a few hours prior to serving.
KOMKOMMER VORMSLAAI: [KREATIEWEKOSIDEES]
2 komkommers – gerasper met skil en gedreineer
1 klein ui gerasper
1 pakkie groen jellie
1 tl gelatien
125ml kookwater
250ml gladde maaskaas
250ml mayonnaise
2tl suurlemoensap
sout en peper
SO MAAK JY:
Maak jellie en gelatien aan met kookwater.
Voeg mayonasie, maaskaas suurlemoensap by.
Voeg komkommer ui sout en peper by.
Meng.
Gooi in ring wat uitgespoel is met yskaswater.
Plaas in yskas.
AARBEI VORMSLAAI: [BRON ONBEKEND]
HEERLIKE NAGEREG VIR DIE WARM FEESDAE!
500g aarbeie
200ml strooisuiker
20ml gelatien
50ml water
2 eierwitte
400ml room (geklits)
geklitste room en aarbeie vir versiering
SO MAAK JY:
Sny aarbeie skoon, was en sny in skywe. Strooi strooisuiker oor en laat 30 minute staan sodat sappe kan trek. Puree in vermenger tot glad en giet in bak. Maak gelatien in water sag, los oor lae hitte op en roer oor aarbei puree in. Hou eenkant totdat dit begin verdik. Klits eierwitte styf met ‘n knippie sout en vou in saam met room.
Giet in vorm en verkoel tot gestol. Keer uit vorm en versier met ekstra geklitste room en aarbeie.
KERRIEPERSKES: [Jacobus Stofberg]
1 groot blik perske skywe of halwes
2 uie in dun skywe gesny
30 ml olie
2 teelepels matige kerrie
125 ml asyn
125 ml suiker
2 eetlepels blatjangstroop van die perskes
MAAK DAN SO:
Braai die uie in die olie tot sag en deurskynend.
Voeg die ander bestandele behalwe die perskes by en laat die stroop effens dik kook.
Koel af en gooi oor perskes.!!!!!!!!
GESONDER AARTAPPELSLAAI:
Die ding van ‘n aartappelslaai is … jy WEET dis nie baie gesond nie. Hierdie is ‘n gesonder opsie … die bonus is dat dit ook BAIE minder moeite is en is boonop liplek-lekker!
Bestandele (hoeveelhede word bepaal deur hoeveelheid mense. skat maar met die oog)
- Baba aartappeltjies
- chives
- Bulgaarse yogurt
- mayo
SO MAAK JY:
Kook aartappeltjies. Chop chives. Meng dieselfde hoeveelheid yogurt met mayo vir die sous. Gooi die sous met chives oor die gekookte aartappeltjies (in die skil) en meng lekker deur. Voila! Vinnig. Maklik. ‘n Wenner!!
KERRIEKORING EN PERSKESLAAI: [Versorg deur: ARINA DU PLESSIS - Foto: MELODY DEAS]
Callie Maritz en Mari-Louis Guy se nuwe boek, Onthaal op groot skaal, is ’n moet vir elke huis waar daar graag groot gekook en gekuier word
’n Lekker resep om vooraf te maak.
SLAAI:
GETAL GASTE: 12 25 50
Pêrelkoring 500g 1kg 2kg
Vars perskes of
nekatariens in skywe
gesny 4 8 16
groot uie,gekap 2 4 8
groen soetrissie in
blokkies gekap 3 6 12
kasjoeneute [ml] 250 500 4 x 500
Gekapte grasuie vir garnering.
SLAAISOUS:
rooiwynasyn [ml] 125 250 500
kookolie [ml] 125 250 500
sojasous [ml] 5 10 20
blatjang [ml] 15 30 65
suiker [ml] 125 250 500
kerriepoeier [ml] 30 65 125
borrie [ml] 30 65 125
MAAK DAN SO:
Kook die koring volgens die instruksies op die pakkie, spoel af, dreineer goed en laat dit afkoel. Voeg die perskes, uie, groen soetrissies en neute by.
Skud al die slaaisousbestanddele saam in ’n fles tot gemeng. Giet dit oor die slaai, meng goed en plaas oornag in die yskas vir die geure om te ontwikkel.
Strooi gekapte grasuie bo-oor en sit voor.
Resepte en stilering: Callie Maritz en Mari-Louis Guy Martin
KOMKOMMER SPANSPEKSLAAI: [HUISGENOOT]
Bereiding: 15 minute
Gaarmaaktyd: Geen
Rustyd: 1 uur
Genoeg vir 4-6 mense
1 spanspek
2 groot tamaties of hanvol klein tamaties
1 groot komkommer
1 eetlepel gekapte pietersielie
l gekapte grasuie en kruisement
4 eetlepels bruin-wynasyn
sout en swartpeper
strooisuiker
8 el, olyfolie
MAAK DAN SO:
Sny die spanspek middeldeur, verwyder die saad en skep die vleis uit met ‘n groentesnyer of sny dit in blokkies. Skil en sny die tamaties in kwarte, druk die pitte uit en verwyder die binneste gedeelte. As die tamaties groot is, kan die kwarte weer deurgesny word. Sny komkommer op in blokkies soos die spanspekblokkies. Sprinkel liggies met sout, laat paar min rus. Dreineer, spoel die blokkies af met koue water.Meng vrugte en groente in ‘n glasbak.
Meng asyn, sout, peper en suiker. Klits olie by die asynmengsel. gooi slaaisous oor, bedek bak en verkoel vir 1 uur.
ANDERSTE SLAAI: [Geskryf deur: Ilsemyn]
My skoonsus maak hierdie slaai gereeld en dit is heerlik.
JY BENODIG:
2 blikke French Cut groenbone, gedreineer
2 groot avokado's
1 uie, baie fyn gekap
3-4 groot e mayonaise
sout en peper na smaak
MAAK DAN SO:
Sny avo's in stukke Meng met gedreineerde blikkies groenbone en gekapte uie Meng mayonaise in sodat dit lekker gesmeer is Geur na smaak met sout en peper.
HAWAIIAN MACARONI SALAD:
Ingredients:
1 pk elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided
2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper
WHAT TO DO:
Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.
Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper. Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.
VLEISLAND MOER BY VISSLAAI: [VLEISLAND RESEPTE VIR ALMAL]
Vat nou al daai Gerookte vis, wat gister oorgebly het "flake" dit, maw breek dit in flokkies, Sny 1 Advokado peer in, een Tamatie, paar skyfies Komkommer, halwe ui, paar Swart olywe ( van die Swakop Valei) sout en swart peper, PIENK mayonaise, en "groen" olyfolie, uit Swakop uit....MOER alles bymekaar......meng nou alles in n slaaibak, en EET NET SLAAI vanaand......
GESTOLDE WORTELSLAAI: [IN EN OM DIE HUIS]
1 medium blik ‘crushed’ pynappelstukke
4 koppies gerasperde wortels
1 pakkie pynappeljellie
15ml gelatien (aangemaak met 15ml lou water)
Halwe teelepel sout
Kwart koppie suiker
2 teelepels suurlemoensap
1 houertjie room, geklop
SO MAAK JY:
Gooi sap van pynappelstukke af, genoeg vir 1 koppie. Voeg 2 koppies water by pynappelsap en laat kook. Haal af van stoof en laat afkoel. Voeg jellie, suurlemoensap, sout, gelatien en suiker by. Laat afkoel tot dikte van wit van ‘n eier. Rasper 4 koppies wortels by. Voeg fyn pynappelstukkies by afgekoelde jelliemengsel. Voeg geklopte room by. Gooi in vorm en laat stol.
SUPER VINNIGE MACARONISLAAI SAAM MET JOU BRAAI: [INNIBOS RESEPTE]
Probeer my maklike, vinnige Macaroni slaai saam jou braai.
Dis altyd so maklik om te besluit wat se vleis om te braai, maar die groot probleem is seker altyd die bykos? Hierdie macaroni slaai is vinnig, maklik om voor te berei, en dit smaak heerlik saam meeste vleis!
Genoeg vir 4 persone.
1x500g Macaroni (gaar, natuurlik!)
1x Kop gekapte selery (optioneel)
3/4 Kop Gerasperde kool
2t Pietersielie
1 eetl Suurlemoen sap
1/2t Sout
1/4t Paprika
1x kop Mayonnaise
Meng alles saam, en val weg! – Geniet dit!
SLAAI WAT 5 DAE IN 'N YSKAS KAN HOU !! [KREATIEWEKOSIDEES -RENS]
Ek het al my slaai wat vir 5 dae in die yskas kan hou met julle gedeel, maar ek gaan gou weer vir julle wys wat ek alles insit. Ek is erg oor slaai wat pap raak, so ek het al baie goed probeer. Die is regtig 'n slaai wat nie pap en soggy raak nie. Dit lyk miskien nie so nie, maar ek slaai ELKE DAG van my lewe !!
Maak die slaai en sit net 'n PIERING op die slaaibak, moenie toemaak met gladwrap of enige iets nie. Bedien met jou slaaisous van keuse of ek gebruik net balsamic vinegar, olyfolie, sout en growwe peper.
Ek gebruik:
Kersietamaties, (hou dit heel) groen, geel en rooi peppers, gekapte ui, spruit uie werk ook, radyse, daardie klein groen en pers kooltjies gekap, perskes, snap peas, olywe, komkommer, ek gooi ook neute in as ek het asook pampoenpitte. Ek gooi ook partykeer ertjies, net opgekook by.
MOENIE ENIGE SOUT,PEPER, SLAAISOUSE OF SO IETS OORGOOI NIE, DIE GOOI JY OOR AS DIT IN JOU BORD IS. SOUT ENS MAAK DAT JOU SLAAI PAP RAAK !!
Bere dit in 'n glasbak in die yskas met 'n piering op en haal uit soos benodig. Ek het my blaarslaai in my blaarslaai bak, en as ek die slaai uitgeskep het, skeur ek 'n paar slaaiblare en soms ook sommer spinasie blare oor.
MY WENK:
Enige slaai sonder sous en speserye kan so lank in yskas geberg word. Bedek met deksel en nie kleefplastiek nie. Nog beter berg dit in Tupperware, dit hou dit nog langer vars. Moet ook nie jou slaaiblare sny met 'n mens nie, maar skeur dit liewer.
PIESANG-EN- BOONTJIESLAAI: [uitsoekslaaie - Gerhard Jansen]
2 x 410g blikkie boontjies-in-tamatiesous
15ml suurlemoensap
6 piesangs, in skyfies gesny
100ml pynappelstukkies
75ml mayonnaise
bros blaarslaai.
SO MAAK JY:
Sprinkel suurlemoensap oor piesangskyfies om te voorkom dat dit verkleur. Voeg boontjies en pynappelstukkies by piesangs en meng liggies. Voeg mayonnaise by en meng deur. Verkoel slaai en sit voor op bros slaaiblare.
BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS:
[SKINNY TASTE]
Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!
Hope everyone is having a wonderful Monday!
I still have no power due to Hurricane Sandy so I thought I would re-post an older recipe from the archives. If you are without power, this doesn't require an oven and would be perfect for Meatless Monday.
INGREDIENTS:
•4 oz Chavrie goat cheese log
•8 cups mixed baby greens
•4 small red beets, cooked and cut*
•2 oz glazed pecans (I used Emerald Pecan Pie )
FOR THE HONEY BALSAMIC VINAIGRETTE:
•2 tbsp balsamic
•2 tbsp extra virgin olive oil
•1 tbsp honey
DIRECTIONS:
Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.
Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.
* I boiled the beets in water until soft, but they can be roasted in the oven as well.
AMY'S APPLE SALAD:
Amy's homemade apple salad is a family favorite and sure to be a pleaser at your next picnic or barbecue. With less than ten ingredients and six steps, this easy fruit salad recipe can also be a make ahead recipe.
INGREDIENTS:
•3 celery ribs
•2 Red Delicious apples
•1 pear
•1 Yellow Delicious apple
•3/4 cup seedless grapes
•1/2 cup pecans
•1 lemon
•1 orange
INSTRUCTIONS:
1.Chop celery fine and put into a bowl.
2.Peel and chop apples and pears into small pieces, juice lemon and orange and pour over apples and pears to keep them from turning brown.
3.Stir to coat all fruit, allow to stand for 10 minutes and then drain, saving the juice.
4.While soaking, mince pecans and add chopped apples and pear to celery, grapes (or chopped dates) and half of the minced pecans.
5.Toss to mix ingredients and make a dressing by combining the other half of the pecans into blender along with the juice drained from the fruit and puree into a nut butter sauce.
6.Add to salad and mix to blend all flavors. Serve on a bed of leaf lettuce.
CHRISTMAS SALAD: [By: Adele OF VEGGIENHEAD]
Who says that all of your Christmas food ideas have to horrible for you? Lighten up your holiday dinner with this Christmas Salad. This green salad recipe features heaps of sweet fresh fruit.
Serves: 6 and can be easily doubled
INGREDIENTS:
6 large Romaine lettuce leaves
2 mangoes, cubed
3 nectarines, pitted and sliced
1 peach, pitted and sliced
2 oranges, peeled and diced
1 cucumber, diced
2 celery stalks, sliced thinly
3 cups arugula 1 cup baby spinach
1/2 head radicchio, schredded
1/2 cup coriander leaves
1/2 cup parsley
1/2 pomegranate, pith removed
1/2 cup mixed raw sesame, sunflower and pumpkin seeds
DRESSING:
Juice of 1 lemon
Juice of 1/2 lime
Juice of 1/2 orange
1 tablespoon good quality extra virgin olive oil
INSTRUCTIONS:
1.Line a large bowl with the lettuce leaves.
2.In a separate bowl, gently toss all of the salad ingredients together except for the pomegranate seeds and mixed seeds.
3.Whisk together the dressing ingredients to combine, and gently pour over the salad just before serving.
4.Top salad with pomegranate seeds and mixed seeds
KERRIE PERSKE SLAAI: [LORRAINE - BOEREKOS]
BESTANDDELE:
500g pasta
1ui
1 greenpepper
halwe blik perskes
handvol rosyntjies
5ml garlic
10ml mielieblom
sout en peper
KERRIESOUS:
10ml kerrie
5ml borrie,
1lepel chutney
2lepels tamatiesous
2t appelkoos konfyt
2t suiker
150ml water.
SO MAAK JY:
Kook pasta en plaas in n vergieter wanneer gaar en tap koue water oor pasta en laat afkoel en hou eenkant.
Smoor ui , garlic en greenpepper en voeg kerriemengsel by uie smoor in pot en kook vir 10min.
Los 2 opgehoopte telepels mielieblom in 50ml water en voeg by kerriemengsel en laat prut vir 5min
Gooi die pasta in n opdien bak,sny perskes in klein stukkies en voeg by pasta . Voeg rosyntjies en sout en peper by.
Roer kerriemengsel in pasta en plaas in yskas.
Genoeg vir 6 mense.
AVO, SPEK EN NEUTESLAAI: [BOEREKOS KOOK EN GENIET]
1 pak gemengde slaaiblare [kan ook spinasieblare gebruik]
6 sprietuie, in ringe gesny met groen lowwe
8 repe swoerdlose streepspek
4 snye witbrood sonder korsies
1 groot, ryp avokado
125 ml pekanneute, grof gekap
125 ml Franse slaaisous
MAAK DAN SO:
Breek die slaaiblare in kleiner stukkies en plaas in die slaaibak saam met die gesnyde sprietuie. Sny die spek in 1 cm-stukkies en roerbraai in 'n bietjie olie tot bros. Haal uit en dreineer op kombuis papier. Sny die brood in blokkies (1 cm x 1 cm) en braai in die dieselfde pan as die spek tot goudbruin. Voeg 'n bietjie ekstra olie by indien nodig. Haal uit en dreineer. Sny die avokado en rangskik op die slaaiblare. Bedek met slaaisous. Sprinkel neute, spek en bros broodblokkies oor slaai net voor opdiening.
SPRUITKOOLSLAAI: [BOEREKOS KOOK EN GENIET -Geskryf deur: Snip13]
BESTANDDELE:
300gr spruitkool (brussel sprouts)
3 groot wortels
1 koppie mayonnaise
3 teelepels heuning
2 teelepels duitse mosterd
1 teelepel tabasco sous
sout en peper na smaak
MAAK DAN SO:
Kerf spruitkool fyn skil en rasper wortels, meng met kool en gooi in 'n slaaibak. Meng die res van die bestanddele goed en meng by kool mengsel. Maak die bak toe en bere in yskas tot benodig. Moenie melk by die sous gooi nie, kool trek water en die sous sal baie smaak verloor. Geniet!
SOETSUUR AARTAPPELSLAAI: [Koffietyd/ Roer en Proe op www.uitsaaines.co.za - Geskryf deur: silvesther]
Lekker verfrissend!
JY BENODIG:
8 aartappels
1 gekapte selerystingel
2 Hardgekookte eiers in skyfies gesny
1 fyngekapte ui
3 gekapte suurkomkommertjies
1 eetlepel gekapte pietersielie
4 repies spek, gekap
2 goedgeklitste eiers
1 koppie suiker
¼ teelepel mosterdpoeier
½ teelepel sout
¼ teelepel peper
½ koppie asyn, verdun met ½ koppie koue water
SO MAAK JY:
Kook die aartappels in hul skil.
Wanneer dit sag is, trek die skilletjies af en sny in blokkies.
Voeg die gekapte seldery, hardgekookte eier, ui, suurkomkommertjies en pietersielie by.
Braai nou die spekrepies tot dit bruin en bros is.
Dreineer op kombuispapier en hou eenkant.
Klits die eiers, geurmiddels en verdunde asyn saam.
Meng goed.Voeg nou die eiermengsel in die pan waarin jy die spek gebraai het en bring tot kookpunt oor matige hitte terwyl jy aanhoudend roer totdat die sous dik word (geduld, o, geduld -- so 'n sousie is nie 'n ding wat hom laat aanjaag nie.) Dit neem ongeveer 10 minute, maar dit kan 'n bietjie langer duur.
Gooi eiermengsel oor die aartappelmengsel en meng deeglik.
Sprinkel nou die bros spek bo-oor.
Laat afkoel.
MARBLE POTATO SALAD: [YELLOWFANTASIES]
I once ate a very creamy, sweet and sour potato salad at an aunt’s house and I’ve never forgotten its taste; especially when paired with fried chicken. I don’t usually like the taste of red onion because I find it too strong, but I noticed that it tasted good in the salad. I wanted to “copy” it but using smaller potatoes and using less red onion. I remembered ordering the potato salad from Kenny Rogers and liked it as well.
Anyway, here are the ingredients I used for the salad:
marble potatoes
bacon
mayonnaise
mustard
pickles
pickle juice
pineapple slices
1 tbsp of pineapple juice
1 tbsp of sugar
red onion, chopped finely
WHAT TO DO:
1. Clean the potatoes. Boil them until they’re cooked.
You can cut them in half or boil them whole. You can peel them or leave leave the skin on. As much as I wanted to boil them whole, I wasn’t able to buy a lot. The marble potatoes I bought weigh less than half a kilo so I cut them into three parts instead. I didn’t peel them because I love the texture of the salad when it’s not peeled.
2. Rinse the cooked potatoes in tap water.
3. Make sure that there’s no excess water.
4. Transfer the potatoes in a bowl.
5. Fry some bacon strips. Then, chop them to turn them into bits. Resist the desire to put bacon in your mouth.
6. Add mayonnaise, a little bit of mustard, red onion, bacon bits, pickles, a little bit of pickle juice, pineapple slices, a tablespoon of pineapple juice and a tbsp of sugar.
You can use sour cream instead of mayo or mayo and a little bit of sour cream — it’s completely up to you.
7. Mix well. Adjust the flavors according to your taste.
8. Transfer to another container. Put it in the ref or directly in your mouth.
It’s sweet, it’s sour, it’s saucy and incredibly delicious!
TACO SALAD: [CLOSET COOKING]
A salad inspired by the flavours of tacos including seasoned ground beef, lettuce, tomatoes, salsa, cheese and crunchy tortilla chips.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS:
•1 tablespoon oil
•1 small onion diced
•1 clove garlic chopped
•1/2 pound ground beef
•1 tablespoon taco seasoning
•1/4 cup water
•4 cups lettuce, sliced
•2 large tomatoes, diced
•1 cup black beans
•1/2 cup salsa
•1 avocado, diced
•1/4 cup sour cream
•2 tablespoons sliced black olives
•1/2 cup cheese, shredded
•1 handful tortilla chips, crumbled
DIRECTIONS:
1.Heat the oil in a pan over medium heat.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add the garlic and saute until fragrant, about a minutes.
4.Add the ground beef and cook draining any grease when done.
5.Mix in the taco seasoning and water and simmer until most of the liquid has evaporated, about 3-5 minutes.
6.Assemble salad and enjoy!
GRAPE SALAD: [Source: Chef-in-training]
Serves: ~6
INGREDIENTS:
1 - 1½kg red seedless grapes
1kg green seedless grapes (mine is not pictured with green grapes, because they were out at the store! But it’s definitely prettier with both colors of grapes)
1/2 (8 oz) block cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/2 tsp. vanilla
Brown sugar, to taste
Chopped pecans, to taste
WHAT TO DO:
Wash and stem grapes, set aside.
Mix cream cheese, sour cream, sugar and vanilla together by hand.
Stir grapes into mixture, and stir until coated.
Pour into large serving bowl. Cover and chill until ready to serve.
Sprinkle each serving with brown sugar and chopped pecans.
BONE EN PEPPADEW SLAAI: [101 slaairesepte]
250 ml wit inmaakbone, gekook
250 ml koring, gekook
1 ui, in blokkies gesny
125 ml broccoli, in klein stukkies gesny
½ komkommer, in blokkies gesny
2 rooi soetrissies, in blokkies gesny
2 selderystingels, in ringe gesny
6-8 ingemaakte peppadews, in repies gesny
125 ml heuning-en-mosterd-slaaisous
SO MAAK JY:
Meng al die bestanddele vir die slaai. Voeg die slaaisous by.
Hou verkoel.
PATAT EN PYNAPPELSLAAI: [101 KERSFEES SLAAIRESEPTE]
(Dit lewer 6 porsies)
sowat 1 kg klein patats
½x 440 g blik pynappelstukke, gedreineer, maar
125ml okkerneute, grofgekap
behou 60ml van die pynappelsap
½ groen soetrissie, ontpit en gekap
Slaaisous:
5 ml gerasperde suurlemoenskil
60 ml gedreineerde pynappelsap
30 ml olie
varsgemaalde swartpeper
SO MAAK JY:
Was en skrop die patats, maar moenie skil nie. Sny die patats in 2 cm dik skywe en kook dit in soutwater tot sag, maar effens ferm, sowat 10-15 minute. Dreineer en sny die patats in eetbare porsies. Plaas die gaar patats, pynappelstukke, okkerneute en groen soetrissie in 'n glas slaaibak en meng liggies. Meng al die bestanddele vir die slaaisous saam en giet oor die slaai. Sit die slaai warm of koud voor.
MY WENK:
Strooi bietjie klapper ook oor die slaai voor bediening.
EIERSLAAI: [101 KERSFEES SLAAIRESEPTE]
1 slaaikop, fyn gekerf
8 eiers, hardgekook
sout en vars gemaalde swartpeper
250ml natuurlike joghurt
50ml mayonnaise
45ml blatjang
5ml suurlemoensap
1 klein ui, in ringe gesny
fyn gekapte pietersielie
SO MAAK JY:
Rangskik die slaaiblare op ‘n mooi opdienbord. Sny die eiers in kwarte en rangskik bo-op. Geur goed met sout en peper. Meng die res van die bestanddele behalwe die pietersielie en ui en giet oor die eiers en slaaiblare. Rangskik uieringe bo-op en strooi pietersielie oor.
Lewer 6 porsies.
DIE VISSERS SE UITHALER KOOLSLAAI: [LANDBOU BOEREKOS]Bedien 8 porsies
1 blaarkool, baie fyn gekerf
Kwart ui, fyn gekap
125g knopiesampioene, fyn gesny
125ml goeie olyfolie
4 knoffelhuisies, fyngedruk
Ongeveer 3ml knoffelsout
2 wielie fetakaas, in blokkies gesny
250ml blokkies cheddarkaas
4 – 6 hardgekookte eiers, in fyn blokkies gesny
SO MAAK JY:
Meng die kool, ui, sampioene, olie, knoffel, knoffelsout, fetakaas en cheddarkaas saam in ‘n slaaibak.
Bedek en verkoel vir ongeveer 2 uur.
Haal uit die yskas en meng weer liggies deur.
Net voor ete, skep die eier bo-op.
Bêre oorskietslaai, bedek, in die yskas vir dievolgende dag – dan is dit eers lekker as al die geure kans gehad het om te meng.
VARIASIE:
As jy wil, kan jy die olyfolie uitlos en die slaai met ‘n romerige slaaisous met ‘n mayonnaise of joghurtbasis aanklam.
WARM POTATO SALAD WITH ANCHOVY BUTTER:
Ingredients for the salad:
1 kg small/baby potatoes, halved
3 softly boiled eggs, quarted
a handful of toasted almonds
a handful of chopped chives
some micro herbs for garnish (optional)
Ingredients for the dressing:
60 ml butter, melted (or more, if you really like butter!)
3 anchovy fillets, finely chopped
1/2 T chopped dill
1 T chopped chives
salt flakes and freshly ground black pepper to taste
WHAT TO DO:
Step 1 : Prepare all the ingredients for the salad. Arrange the potatoes and eggs on a large salad platter/plate.
Step 2: Mix all the ingredients for the dressing, then pour it all over the potatoes and eggs.
Step 3: Top with toasted almonds, chopped chives and some micro herbs. Season with extra salt and pepper.
BIERGARTEN: MACARONI SALAD: [DISNEY’S DINNERS]
*serves 8
INGREDIENTS:
2 cups dry elbow macaroni
1/2 cup diced celery
1/4 cup canned peas
1/2 cup diced tomato
1/4 cup diced onion
1 cup mayonnaise
1/2 cup regular dill pickle juice
1/4 cup white vinegar
1/4 cup sugar
salt & pepper, to taste
WHAT TO DO:
Cook macaroni according to package directions. Drain and let cool. Mix all other ingredients in a large bowl. Add in cooled macaroni and toss gently until well coated. Salt & pepper to taste.
STEAKSLAAI: [VAN RENSBURG FOODS]
100 g kruisskyf (“rump”) per persoon
Olyfolie
½ broccolikop
2 sprietuie, fyngekap
200 g roket
MAAK DAN SO:
Vryf die vleis goed in met olyfolie en braai dit oor ‘n baie warm vuur vir net 4-5 minute aan ‘n kant. Besprinkel dit een keer aan elke kant met sout en peper na smaak.
Haal die vleis van die vuur af en laat dit vir sowat 5 minute rus. Die vleis behoot buite-om gaar te wees, maar binne-in nog pienk en sappig.
Breek die broccoli in klien boompies en stoom dit vir ‘n paar minute tot die kleur uitkom en die stammetjies warm is. Dit moet nog ferm wees.
Sny nou die vleis in dun skywe en meng dit met die res van die bestanddele.
Gebruik goeie olyfolie as slaaaisous.
WENK:
Vir nog ‘n kleurtjie kan jy geroosterde soetrissie byvoeg. Braai die soetrissie tot swart oor die vuur. Trek die skille af en sny die rissie in repies en voeg dit by die slaai.
MY WENK:
Jy kan ook gekrummelde fetakaas byvoeg.
Maak 'n lekker romerige basiliesous en drup dit oor die slaai.
Heerlik!
COTTAGE TUNA SALAD MOLD:INGREDIENTS:
2 envelopes (1/4 oz / 7 g each) unflavoured gelatin
1 1/2 cups (375 mL) Milk
3/4 tsp (3 mL) salt
2 cans (6 oz / 185 g each) flaked white tuna
1 1/2 cups (375 mL) Canadian Cottage cheese [gebruik dit wat ons hier kan kry]
1 cup (250 mL) mayonnaise
1/2 cup (125 mL) bottled Caesar salad dressing
1/2 cup (125 mL) finely chopped celery
1/2 cup (125 mL) finely chopped green pepper
1/3 cup (80 mL) finely chopped green onion
WHAT TO DO:
Sprinkle gelatin over milk in saucepan. Let stand 10 minutes to soften. Cook over low heat, stirring constantly, until gelatin has dissolved. Add salt; cool.
Drain tuna well; break up with a fork. Stir tuna, Canadian Cottage cheese, mayonnaise, Caesar salad dressing, celery, green pepper and onion into gelatin mixture. Chill until mixture mounds from a spoon (30 to 45 min).
Turn into 6 cup (1.5 L) mold. Chill until firm (4 to 6 hours). Unmold and garnish.
MUSTARD MOLD RING:
INGREDIENTS:
4 eggs (room temperature)
3/4 cup sugar
2 tablespoons dry mustard (like Coleman's)
1 envelope gelatin
1 cup weak vinegar (2/3 cup vinegar, 1/3 cup water)
1/4 teaspoon salt
1 cup whipping cream
WHAT TO DO:
Mix the sugar, salt and dry mustard in the top of a double boiler. Make certain there are no large pieces of dry mustard left. In a separate bowl, beat the eggs and add the vinegar. Whisk this mixture into the dry ingredients in the top of the double boiler. Soak the gelatin in 1 tablespoon of cold water then melt it over hot water. Cook egg mixture slowly in double boiler, adding the gelatin when it becomes hot. Cook until creamy and thickened. Remove from heat, cool over ice cubes.
Beat the whipping cream and add to the cooled mustard mixture. Pour into mold of your choice and chill. When ready to serve, unmold on a platter and fill the center with black olives, parsley or small crab apples.
PANSANELLA: [VOER]
Hierdie is aandete, vir eet uit kosblikke op ons skote.
Panzanella: stukkies oorskiet baguette, geroosterde soetrissies en kersietamaties, baie klein swart olyfies, 'n paar ansjovisfilette, en 'n slaaisous van olyfolie, asyn en 'n klein bietjie basiliepesto.
Ek gaan nou oefen om ook 'n bottel wyn in my handsak in te pas.
POTATO SALAD GELATIN MOLD: [Author: Better Homes & Gardens]
INGREDIENTS:
•1 envelope unflavored gelatin
•2 T sugar
•1 t salt
•1¼ cups boiling water
•¼ cup lemon juice
•8 stuffed green olives, sliced
•3 hard cooked eggs, chopped
•4 cups diced cooked potatoes
•1 cup diced celery
•¼ cup diced green pepper
•¼ cup diced pimiento
•¼ cup chopped green onions
•¼ cup chopped parsley
•1½ t salt
•1 cup mayonnaise
•½ cup heavy cream, whipped
WHAT TO DO:
1.Mix gelatin, sugar and 1 t salt thoroughly: pour boiling water over and stir to dissolve sugar. Add lemon juice.
2.Pour thin layer of mixture into a 1.5 quart ring mold, chill.
3.When gelatin layer is almost firm, place “flower” design on top (olive slices and green pepper strips).
4.Add remaining ingredients to rest of gelatin mixture. Spoon over gelatin in ring mold.
Chill till firm.
Makes 8 servings.
NOTES:
I used green onion strips instead of green pepper strips for the “flowers”!
PRAWN AND AVO SALAD: [from Gently Worn’s lunch menu. Picture: Salvelio Meyer]
INGREDIENTS:
Mixed lettuce leaves; Cucumber, shaved; Mini plum tomatoes, halved; Spring onions, finely chopped; Avocado, sliced; Wild rocket; Sweet chilli sauce; Balsamic reduction; Extra virgin olive oil; Fresh lemons; salt and pepper to taste,
WHAT TO DO:
De-vein and de-shell the prawns, then grill them on a high heat with a drop of olive oil and fresh lemon. Once nearly cooked, add a little sweet chilli sauce.
Make the salad with the above ingredients; drizzle with a bit of sweet chilli.
SPICY PORK NECK AND CUCUMBER SALAD: [FRESH LIVING]
Simple and delicious.
Less than 30 minutes
Serves: 4
INGREDIENTS:
800 grams pork neck, (4 steaks)
3 tbsp chilli avocado oil
1 tbsp ground cumin
1 tbsp PnP ground coriander
1 tsp PnP cinnamon
1 tsp salt and ground pepper
2 tbsp PnP white wine vinegar
2 tbsp avocado oil
2 tsp PnP castor sugar
1 medium PnP cucumber , seeded and shaved into ribbons
2 tbsp fennel, chopped
60 ml Large mint leaves
WHAT TO DO:
•Rub steaks with oil and spices. Season.
•Griddle or cook on a braai until cooked through
•Mix vinegar, oil and sugar together to make a dressing
•Toss cucumber, fennel and mint with the dressing. Allow to marinate for 10-15 minutes before serving with steaks.
BACON, EGG AND APARAGUS SALAD: [VERY YUMMY!]
Not very inspired perhaps, but a typical meal-salad in this household; bacon, eggs and mushrooms are all familiar and delicious companions to asparagus. Eat up that asparagus! It won't be around much longer. Never mind though; peas are on the way!
Today is the third anniversary of having started this blog! Lots more great things to do with Ontario food; I've barely scratched the surface.
2 or more servings
30 minutes prep time
MAKE THE DRESSING:
1/4 cup sunflower or olive oil
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
salt & pepper to taste
Whisk together or shake in a jar.
MAKE THE SALAD:
4 large eggs
500 grams (1 pound) asparagus
200 grams (1/2 pound) bacon
4 cups baby lettuce/salad greens
1 cup sliced mushrooms (optional)
Put the eggs in a pot with water to cover and a teaspoon of salt, and bring them to a boil. Boil them for one minute, then turn off the water and leave them in it, covered, for 10 minutes. Rinse them in cold water and peel them.
Wash and trim the asparagus and boil or steam it for about 5 minutes, until just tender. Rinse it well in cold water to prevent it cooking any further, and cut it into bite-sized pieces. Wash and drain the lettuce, and clean and slice the mushrooms if using.
Arrange the asparagus, mushrooms and sliced eggs over the salad greens.
Chop the bacon and sauté it until crisp. Blot it on paper towel, and sprinkle it over the salad. Drizzle over the dressing.
AARTAPPELSLAAI MET GROENERTJIE MAYONNAISE: [ELKE DAG AARTAPPELS]
1kg ekstra klein aartappels
125ml natuurlike jogurt
250ml vars jong ertjies of bevrore ertjies, gestoom
125ml mayonnaise
2 huisies knoffel, fyngemaak
30ml gekapte vars grasuie
30ml gekapte vars kruisement
sout en swartpeper na smaak
SO MAAK JY:
Kook die aartappels in hul skilletjies in soutwater tot net sag. Dreineer en laat afkoel totdat die skilletjies met die hand afgetrek kan word. Verpulp die ertjies saam met die jogurt, mayonnaise en ui. Voeg die kruie by. Skep die groenertjie mayonnaise oor die aartappels terwyl hulle nog warm is en laat afkoel.
HOENDERSLAAI MET KOMKOMMER EN JOGHURTSOUS: [51 resepte]
BESTANDDELE:
430g gaar hoender
1 gekapte komkommer
1 gekerfde slaaikop
Joghurtsous sien resep
Radysrosie en pietersielie
MAAK DAN SO:
Sny hoender in blokkies en meng met komkommer en gekerfde slaaiblare.
Vou sous in slaai in.
Versier met radysrosies en pietersielie.
JOGHURTSOUS:
1 houer gewone joghurt
geurmiddel na persoonlike smaak
1 teelepel suurlemoensap
2 eetlepels gekapte uie
SO MAAK JY:
Meng alles goed saam.
Voeg by slaai en meng liggies.
HEILSAME BRUINRYS SLAAI: [deur Susan de Wet - Boerekos Kookengeniet]
VIR DIE SLAAI:
2 kop gaar bruinrys
1 klein komkommer - gewas, klein blokkies opgekap - met skil aan
1 medium blik heel pitmielies - water afgegooi
1 greenpepper - blokkies gekap
1 bossie "spring onion" fyn opgesnipper
1/2 blikkie perskes, sous afgegooi - klein blokkies gesny
1/2 mango - klein blokkies gesny
VIR DIE SOUS:
150ml gewone jogurt
3 knoffelhuisies - fyn gepers
halwe tl mosterd aangemaak met bietie melk
Klein uitjie - gerasperde
handjie vol gekapte vars pietersielie
sap van 1 suurlemoen
2 piekel komkommertjies - gerasper
vars gemaalde swart peper na smaak
knypie sout
SLAAI:
Meng bestanddele vir slaai in lekker groot glasbak.
SOUS:
Sit al die sous bestanddele in voedsel verwerker, meng tot romerig.
Gooi oor slaai en meng mooi deur met opdiening.
SOET-SUUR GEMENGDE GROENTESLAAI: [51 RESEPTE]
BESTANDDELE:
1kg pak gevriesde gemengde groente gekook in bietjie soutwater tot net bros.
1.Dreineer baie goed.
2.Gooi in plastiekbak met styfpassende deksel.
3. Laat goed afkoel.
SOUS:
1 koppie witasyn
1 koppie bruinsuiker
½ teelepel sout
10 ml mostertpoeier
Swartpeper na smaak.
SO MAAK JY:
1.Meng alles tesame en mikrogolf tot suiker gesmelt het. Laat heeltemal afkoel.
2.Gooi oor groente en marineer vir ongeveer 4 uur. Draai bak kort-kort om sodat al die groente gemarineer word.
3.Voor opdiening, dreineer goed.
4.Kerf ,½ ui en ½ komkommer, en meng by slaai.
5.Dien op in glasbak met slaaiblare uitgelê.
WENK:
Om die lekkerste uit die slaai te kry maak dit reeds die vorige dag en plaas in die yskas, dit sal die geure lekker deur trek .
GEBRAAIDE LAMSTJOPS MET DRIEBONE-SLAAI: [SARIE deur admin]
(6 porsies)
30 minute
60 ml olyfolie
2 knoffelhuisies, gekap
sap en skil van 2 suurlemoene
8 lamstjops
sout en varsgemaalde swartpeper
DRIEBONE-SLAAI:
45 ml olyfolie
1 brandrissie, gekap
hand vol vars koljander, fyngekap
sap en skil van 2 suurlemoene
140 g groenbone, in dun repies gesny
140 g mangetout, in dun repies gesny
400 g-blik witbone, gedreineer
SO MAAK JY:
Meng olyfolie, knoffel, sap en skil van suurlemoene. Gooi bo-oor lamstjops en laat marineer vir 5 minute terwyl jy die slaai maak. Vir slaai; Meng olyfolie, brandrissie, koljander, sap en skil van suurlemoene saam. Plaas groenbone, mangetout en witbone in bak. Gooi marinade oor en meng goed. Braai tjops; Verhit ‘n riffelpan tot vuurwarm en braai lamstjops vir sowat 3 – 5 minute per kant of langer soos jy verkies. Geur goed met sout en swartpeper. Sit warm tjops voor met boneslaai.
KOOL EN WORTELSLAAI: [deur Herman Lensing]
’n Ou gunsteling wat gereeld op my tafel is. Hier is ’n nuwe weergawe.
genoeg vir 6
½ groen kool
3 wortels, geskil
125 ml goeie gehalte-mayonnaise
125 ml laktosevrye jogurt
45 ml korrelmosterd
15 ml witwyn-asyn
sap en skil van 2 suurlemoene
sout en varsgemaalde swartpeper
SO MAAK JY:
Gebruik ’n voedselverwerker of skerp mes en sny kool in dun repies. Rasper wortels op growwe kant van rasper. Meng twee groentes saam. Meng res van bestanddele om gladde sous te maak. Geur goed met sout en peper. Meng deur kool-en-wortelslaai en sit voor. Maak jou eie Mayonnaise Plaas 4 eiergele in ’n skoon mengbak en voeg 30 ml mosterd by, asook die sap en skil van 2 suurlemoene. Gebruik ’n staafmenger (stick blender) en klits mengsel by hoë spoed terwyl jy 250 ml kanola-olie in ’n dun straaltjie bygooi. Hou aan klits tot mengsel dik en romerig is. Geur goed met sout en varsgemaalde swartpeper. Moenie skrik as die mengsel dalk skif nie. Plaas 1 eiergeel in ’n skoon mengbak terwyl jy aanhoudend klits. Gooi geskifte mengsel dan geleidelik by tot mengsel weer romerig is.
PIKANTE BOTTERSKORSIE EN LENSIESLAAI: [Deur Huisgenoot Digitaal - - Hope Malau]
Genoeg vir 4-6 mense
Bereidingstyd: 10 minute
Gaarmaaktyd: 20 minute
1 botterskorsie, geskil en in blokkies gesny
30 ml (2 e) olie
sout en peper
2 blikke (400 g elk) lensies
250 ml (1 k) groenteaftreksel
5 ml (1 t) fyn koljander
5 ml (1 t) fyn komyn
2 ml (½ t) fyn kaneel
’n hand vol vars pietersielie, gekap
60 ml (¼ k) rosyne
SLAAISOUS:
sap van 1 lemoen
15 ml (1 e) heuning
30 ml (2 e) olyfolie
MAAK DAN SO:
1 Voorverhit die oond tot 200 °C.
2 Rangskik die botterskorsie op ’n bakplaat. Bedruip met die olie en geur met sout en peper. Rooster 20 minute of tot sag.
3 Kook die lensies 10 minute of tot die vloeistof geabsorbeer is in die aftreksel oor matige hitte.
4 Skep die lensies in ’n opskepbak en voeg die koljander, komyn en kaneel by. Skep die botterskorsie, pietersielie en rosyne oor die lensiemengsel.
5 Slaaisous: Meng die bestanddele en giet dit oor die botterskorsie-en-lensieslaai.
GEROOSTERDE CALAMARI EN DRUIWESLAAI: [Deur Huisgenoot Digitaal - - Hope Malau]
Genoeg vir 4 mense
Bereidingstyd: 15 minute
Gaarmaaktyd: 2 minute
3 sprietuie
1 vinkelknol
80 ml (⅓ k) Griekse jogurt
80 g botterblaarslaai
1 appel, in wîe gesny
1 tros groen druiwe
2 avokado’s, in wiggies gesny
100 g basielpesto
200 g calamaribuise met tentakels
30 ml (2 e) olie
sap van 1 lemmetjie
SO MAAK JY:
1 Kap die uie en vinkel fyn en meng met die jogurt.
2 Rangskik die blaarslaai op borde en bedek met die appel, druiwe, avokado, en vinkelmengsel.
3 Skep die pesto in die calamaribuise en steek met ’n tandestokkie toe.
4 Vryf die calamari met die olie en lemmetjiesap. Blitsbraai 2 minute in ’n warm pan en sit op die slaai voor.
COTTAGE CHEESE CHICKEN SALAD: [By: Chef Steven Binks]
In this healthy cooking recipe, Chef Binks shows you how to make Cottage Cheese Chicken Salad, a delicious and healthy take on a deli salad classic. Healthy deli salads recipes will never taste the same again.
Serves: 2
Cooking Time: 15 min
INGREDIENTS:
•1 cup chicken breast, cooked and chopped
•1 cup low-fat cottage cheese
•2 eggs, hard-boiled and chopped
•1/3 cup light mayonnaise
•1/4 teaspoon salt (optional)
•1/4 cup celery, diced
•1/2 cup low fat cheddar cheese
WHAT TO DO:
1.In a bowl mix chicken, eggs, and celery together with mayo.
2.Add 1/2 cup of cottage cheese, cheese, and salt to chicken mixture. Mix together and enjoy.
VAKANSIESLAAI: [Huisgenoot Wenresepte]
‘n Heerlike slaai wat vooraf gemaak kan word en tot n week lank in die yskas goed sal bly. Dis n heerlike bykos by braaivleis, maar ook voortreflik saam met boerewors, ham en gepekelde vleise, skryf Deona Tait van Garsfontein. Sit dit koud of warm voor.
BESTANDDELE:
1 blik perskeskywe
1 blik pynappelskywe, gedreineer
1 blik gebakte bone in tamatiesous
1 fles piekeluitjies
(BLIKKE EN FLES 410G ELK)
15 ml suiker
15 ml kerriepoeier
15 ml mielieblom
(15 ML = 1 EETLEPEL)
50 ml (1/5k) appelkooskonfyt
Paar druppels Tabascosous
METODE:
Sny die perskeskywe in stukkies en skep saam met die pynappelstukke en boontjies in ‘n mengbak. Sny die piekeluitjies in kwarte en voeg by.
Meng die perskesap en vloeistof van die piekeluitjies saam in n klein kastrol.
Voeg die suiker, appelkooskonfyt en kerriepoeier by en meng deur. Verhit tot kookpunt en prut n paar minute lank. Maak die mielieblom aan met n bietjie water en voeg by. Prut tot die sous effens verdik en geur met n bietjie tabascosous. Giet oor die slaai in die bak en verkoel tot benodig.
Genoeg vir 6 mense.
KFC MACARONI SALAD: [COPYCAT RECIPES]
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
HERE'S HOW:
Cook macaroni noodles to package directions. Drain and allow to cool.
In a large bowl combine all of above.
Refrigerate for 2 hours.
KFC POTATO SALAD: [COPYCAT RECIPES]
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
WHAT TO DO:
Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill for at least 4 hours.
Overnight is best.
AARTAPPEL EN RADYSSLAAI: [VREEDSAAM]
1 kg Mediterreense aartappels
2 bossies radyse, in skywe gesny
6 sprietuie, fyngekap
150 ml olyfolie
sap van 1 suurlemoen
1 knoffelhuisie, fyngekap
sout en varsgemaalde swartpeper na smaak
40 g vars roket
6 hardgekookte eiers
SO MAAK JY:
Kook aartappels tot sag. Dreineer en laat afkoel. Trek skille van aartappeltjies af. Meng die aartappels, radyse en sprietuie versigtig in 'n groot bak. Meng olyfolie, suurlemoensap en knoffel, gooi oor slaai en geur met sout en peper. Net voor jy die slaai voorsit, meng roket deur en rangskik eiers bo.
BROCCOLI TOMATO SALAD: [MR FOOD]
This fresh-tasting colorful, healthy summer salad is sure to be a highlight whenever you serve it.
Serves: 8
Preparation Time: 10 min
YOU’LL NEED:
1 large head broccoli, cut into 1/2-inch florets
1 pint cherry tomatoes, cut in half
1/3 cup finely chopped red onion
8 ounces sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 pound bacon, cooked and crumbled
1 cup mayonnaise
1/4 cup sugar
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•3 tablespoons white vinegar
WHAT TO DO:
1.In a large bowl, combine broccoli, tomatoes, onion, cheese, and bacon.
2.In a medium bowl, whisk together remaining ingredients. Pour dressing over broccoli mixture and toss until vegetables are evenly coated. Serve immediately or cover and refrigerate until ready to serve.
APPEL-KOOLSLAAI MET 'N TWIST: [MY EIE RESEP - OUMA BEER]
Genoeg vir 4 – 6 persone as bykos
2 groot Babakooltjies, fyn gekerf
1 grt golden delicious appel, grof gerasper
1 grt wortel, grof gerasper
SLAAISOUS:
4e mayonnaise
4e kondensmelk
5ml vars suurlemoensap
1½e geroomde peperwortels [horseradish]
Suurlemoenpepper en aromat na smaak
SO MAAK JY:
Meng slaaisous baie goed deur.
Plaas eerste 3 bestanddele in ‘n slaaibak.
Gooi die slaaisous oor en meng deeglik deur.
Sit in yskas om goed koud te word voor bediening.
MY WENK:
Koolslaai moet net aangeklam word, anders word dit waterig en daar’s niks so onsmaaklik
soos slaai wat op jou bord rondswem en jou ander kos natmaak nie.
APPLE AND POMEGRANATE QUINOI AND KALE SALAD WITH FETTA IN A CURRIED MAPLE DIJON DESSING: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
A winter apple and kale salad with quinoa, pomegranate, feta and walnuts in a curried maple dijon vinaigrette.
INGREDIENTS:
•1/3 cup quinoa, rinsed
•1/2 cup water
•6 cups kale, finely sliced
•1 large apple, finely sliced or diced
•1/4 cup pomegranate
•1/4 cup walnuts, coarsely chopped
•1/4 cup feta, crumbled
•2 tablespoons cider vinegar
•2 tablespoons olive oil
•1 clove garlic, minced
•1 tablespoon maple syrup
•2 teaspoons dijon mustard
•1/2 teaspoon curry powder
•salt and pepper to taste
WHAT TO DO:
1.Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
2.Meanwhile, prepare the remaining ingredients.
3.Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.
Option:
If you have 1 cup of cooked quinoa on hand you can use it and skip step one.
Option: Replace the feta with aged white cheddar cheese or a mild blue cheese or goat cheese.
Option: Replace the walnuts with pecans.
Option: Omit the curry powder.
MY WENK:
Gebruik koeskoes as jy nie quinoa kan kry nie.
CHAKALAKA-KERRIE SKULPIENOEDELSLAAI: [MY EIE RESEP – OUMA BEER]
Genoeg vir 4 – 6 persone as bygereg.
250g skulpienoedels, gaargemaak soos aanwysings
1 klein blikkie perskes, gedreineer en gesnipper
1 klein blikkie boontjies in tamatiesous, dreineer meeste sous [baked beans]
1 middelslag rooi ui, skoongemaak en fyn gekerf
Peper en aromat na smaak
1e matige of spicy kerriepoeier
4 – 5e mayonnaise
4- 5e kondensmelk
25ml bladjang
15ml tamatiesous
MAAK DAN SO:
Voeg al die bestanddele in ‘n slaaibak en meng goed deur.
Slaai moet net aangeklam word, waterige slaai is nie lekker nie.
Bedek en sit in yskas om goed koud te word voor bedienning.
WENK:
Vervang die perskes met pynappelstukkies vir 'n ander variasie.
AVOCODO AND RED BEAN SALAD: [SIBA'S TABLE]
INGREDIENTS:
•2 bags of mixed salad leaves (wild rocket, baby spinach, mizuna, watercress leaves)
•1/2 cucumber, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced into long thin ribbons using a vegetable peeler
•400g can red kidney beans, liquid drained and rinsed
•150g black pepper feta cheese, cubed
•3 firm and ripe avocados, cubed
•1/2 lemon
For the dressing:
•125ml balsamic vinegar
•1 tsp honey
•80ml extra virgin olive oil
•Salt and pepper to taste
WHAT TO DO:
Pour the salad leaves onto a large serving platter.
Top with the kidney beans, feta and avocado.
Fold the ribbons of cucumber into a concertina shape and tuck in amongst the other salad ingredients.
Squeeze some of the lemon juice into the avocado to prevent it from turning brown.
Mix the dressing ingredients together and drizzle over the salad just before serving.
OUMA BEER SE OORSKIET BRAAIVLEISSLAAI RESEP: [MY EIE RESEP]
Ek het gisteraand die oorskiet braaivleis van Saterdag gebruik en toe vir ons 'n heerlike vleisslaai gemaak. Dit was nou regtig verfrissend en heerlik en al die oorskiet vleis is nuttig gebruik. Neem 'n groot slaaibord en pak die volgende bestanddele daarop:
1 klein pakkie botterslaaiblare [ breek dit bietjie kleiner]
1 klein pakkie rocketslaaiblare [breek bietjie kleiner]
4 Israeliese klein komkommertjies, sny met groentemes in sulke repe
½ sakkie tamaties, gehalveer
1 pakkie wortelballetjies
1 pakkie stingeluie, dit is groen en pers op die stingels
1 pakkie swart olywe
2 klein of 1 groot avokadopeer in blokkies gesny
2 ronde pepergeur fetakaas, gekrummel
sny die oorskiet braaivleis in dunnerige repies, wors in skuinsrepies
MAAK SO:
Rangskik als soos ek dit genoem het op die bord en krummel die fetakaas heel laaste bo-oor.Jy kan nou enige slaaisous of mayonaise oor die slaai skep wanneer jy dit in jou bord geskep het. Nie vooraf nie, want dan word die slaai waterig en nou kan jy dit bêre as daar oorbly vir die volgende dag as 'n gesonde middagete.
[Jammer ek het ongelukkig nie 'n foto geneem nie, want almal was te honger en kon nie wag om weg te val en eet nie.] Die oorskiet braaivleis was, vark en kaaswors en Texan pork steak, dit was regtig baie yummy!
IRMA'S BAKED BEANS:This is a great way for dressing up a humble tin of baked beans as a side dish for your braai, says Irma.
INGREDIENTS:
1/2 medium onion, finely chopped;
1/3 greenpepper, finely chopped;
1 Tbsp of finely chopped or crushed garlic;
3 rashers of bacon, finely chopped;
oil for frying;
1 medium tomato, peeled and chopped;
1 tin of baked beans in tomato sauce;
salt to taste
WHAT TO DO:
In a frying pan, heat the oil and fry the onion, greenpepper, garlic and bacon till done. Now add the tomato and cook through for a bit before stirring through the baked beans and sauce. It might not need seasoning as the bacon adds a little salt and the baked beans are likely to have salt as well.
Serve hot.
CREAMY DRIED BEEF [BILTONG] MOLD:
Be still my ever loving heart. Who wouldn't want a slice of rehydrated beef jerky, mayonnaise, mustard, lima beans, american cheese, celery, onion, in a gelatin mold.
BOSKOS: Christelle Otto se beet-en-uieslaai
Maksimum smaak, minimum inspanning
Jy het nodig vir 6 mense:
Vooraf:
• 6 eetlepels olyfolie
• 4 eetlepels balsemieke asyn
• sout en swartpeper
• ½ teelepel droë rissievlokkies
• 1 teelepel droë gemengde kruie
• 2 eetlepels bruinsuiker
Vir die sous.
Meng die sousbestanddele vooraf by die huis en giet in ’n skoon flessie.
By die kamp:
• 2 bossies beet, skoongeskrop en kleiner gesny
• 15 piekeluie, skilletjies afgetrek
Kole toe.
Maak ’n stewige pakkie met ’n dubbellaag foelie. Sit die bete en uie daarop. Giet die sousmengsel oor, meng deur met jou vingers en vou die foelie stewig toe. Sit op die kole en bak tot dit sag is. Toets ná sowat ’n uur of dit sag is. Eet dit net so of met fetakaas, roomkaas of gorgonzola.
HUNGARIAN POTATO SALAD:
INGREDIENTS:
•6 Boiling potatoes
•4 tablespoons Willow Creek Olive Oil
•1 tablespoon white-wine vinegar
•1 teaspoon Dijon-style mustard
•½ teaspoon paprika (preferably Hungarian)
•½ teaspoon salt
•¼ teaspoon white pepper
•¾ cup minced purple onion
•1½ cups sour cream
•2 hard boiled large eggs, chopped
•Dill sprigs for garnish
•Sliced pimento for garnish
HERE'S HOW:
1.Boil potatoes until just tender
2.Cool them and peel
3.Cut potatoes in thick slices and put in large bowl
4.Whisk olive oil, vinegar, mustard, paprika, salt and white pepper in another bowl
5.Pour dressing over potatoes
6.Add half of the onions and toss mixture and let marinate for 1 hour
7.Stir sour cream, eggs, remaining onions, more salt and pepper to taste
8.Cover and leave for at least 2 hours, or even better, overnight
9.Garnish with dill and pimento and serve at room temperature.
MOSTERD BABA-AARTAPPELSLAAI: [ MY EIE RESEP – OUMA BEER]
My skoonseun het hom amper besimpeld ge-eet aan hierdie eenvoudige lekker slaai! I'm all die quick and easy...deesdae!
1 sakkie baba-aartappels, gewas
½ blik kondensmelk
4 – 6e mayonnaise
Suurlemoenpeper en aromat na smaak
5ml opgehoopte teelepel mosterdpoeier [kan meer byvoeg as jy hou van ‘n skerper mosterd smaak]
5 ml droë sweet basil
5ml droë pietersielie
1 – 2ml paprika
MAAK DAN SO:
Maak aartappeltjies gaar in mikrogolf in ‘n plastiese inkopiesak.
Halveer die aartappeltjies en plaas in slaaibak. Aartappels moet nog goed lou wees. [koue aartappels trek nie die sous lekker in nie]
Meng al die sous bestanddele goed saam.
Gooi oor die aartappels en meng goed deur, slaai moet net aangeklam word met sous, anders trek dit te veel water met die staantyd.
Maak bak toe en plaas in yskas om goed koud te word voor bediening.
GEROOKTE HOENDERSLAAI MET PASTA: [OUMA BEER SE EIE RESEP
2 grt en lekker vet gerookte hoenderborsies, sny in bytgrote happies
250g pasta volgens jou smaak, gaargemaak volgens aanwysings [ek het Mr Pasta se gekleurdes gebruik]
Halwe pakkie rosa tamaties of van die boksies met gekleurde tamaties
8 slaaiblare, kerf dit fyner
2 selderystingels, sny in kleiner ringetjies
8 peppadews in kwarte gesny
1 rooi of wit ui, fyngekerf
12 groot swartdruiwe korrels, halveer, verwyder pitte indien verkies
Klompie pekanneute, grof gekap en strooi laaste oor die slaai. [so handvol]
SLAAISOUS:
3 – 5e mayonnaise
¼ blikkie kondensmelk
Aromat en peper na smaak
10ml [2tl] Dijon korrelmosterd
15ml olyflolie
2e antie Ball se perske bladjang
Opsioneel: Jy kan hierby ook stukkies pynappel of 30ml sweet chilli sous voeg.
Meng die slaaisous baie goed
MAAK DAN SO:
Voeg al die bestanddele in ‘n mooi slaaibak, gooi die slaaisous oor en meng goed.
Verkil tot goed koud en bedien met tuisgebakte vars brood, saadbrood of volgraan broodrolletjies.
Geniet dit, ek het gisteraand!
WENK:
Jy kan die druiwekorrels vervang met 125ml sultanas wat jy in bietjie warm water laat uitswel het.
Jy kan ook as jy so voel, komkommer in klein blokkies sny en byvoeg.
SPESIALE AARTAPPELSLAAI: [BRON ONBEKEND - FOTO GELEEN]
BAIE SOOS 'N DUITSE AARTAPPELSLAAI, minus 1 of 2 items!
6 aartappels, geskil en gaar gekook
4 hard gekookte eiers
125g spekvleis in blokkies gesny
1 groot ui fyn gekap
180ml kaasblokkies
375ml mayonnaise
45ml melk
15ml paprika
30ml kondensmelk
sout en swart peper na smaak
SO MAAK JY
: Sny aartappels en eiers in blokkies. Hou eenkant. Braai spek en uie saam tot geurig. Meng met die aartappels en eierblokkies. Meng mayonnaise, melk en giet oor die slaai. Laat staan 2-3 uur lank in yskas voor dit bedien word.
Genoeg vir 6 mense.
VINNIGE AARTAPPELSLAAI BY JOU BRAAI: [WATERTAND RESEPTE]
Kook baba-aartappels tot gaar – met skil aan in helfte gesny
SLAAISOUS:
1 kop mayonaise
30ml suurroom
1t Colemans mosterd
sout en swartpeper
2e “crushed pynappel”
1 ui fyn gekap
sprietuie of pietersielie vir garnering
2 hard gekookte eiers vir garnering
METODE:
Meng alles liggies deur, behalwe vir die sprietuie/pietersielie.
Garneer dit met die laaste twee bestanddele.
Geniet!
MY WENK:
Bedien saam met lekker dik geroosterde varkrib of rashers en 'n gemengde groenteslaai.
BLITSVINNIGE BLIKKIES BRAAISLAAI: [OUMA BEER SE EIE RESEP]
1 blik Pitmielies gedreineer
1 blik Crushed Pineapple gedreineer
1 blik ertjies
1 grt tamatie, pitte verwyder en sny in blokkies
1 kop Mayonnaise
halwe blik kondensmelk.
MAAK DAN SO:
Meng al die bestanddele saam en verkoel.
WENK:
Indien te droog, voeg ewe hoeveelhede mayo en kondensmelk by.
TAMATIE EN UIESLAAI – eerlike kos: [by marindakook]
ALTYD LEKKER...MISKIEN HET ONS AL VERGEET VAN DIE ENETJIE!?
Om n tamatie en uie slaai te maak vat nie gourmet kennis nie. Die kennis le in die sous en om dit betyds te maak sodat die sous in die uie kan trek. Op haar eie is sy lekker. Saam met kerrie of braaivleis is sy beter. Ek maak dit die middag vir die aand se kos.Dis vir my n eerlike opregte slaai sonder pretensies.
BENODIG:
•6 tamaties
•1 ui
•16 ml druiwe asyn
•80 ml olie ( nie olyfolie nie)
•15 ml suiker
•sout en witpeper
NOU:
1.was die tamaties en sy in dun ringe – gooi in slaaibak
2.sny uie in ringe en gooi bo-op tamatie – meng deurmekaar. Sout en peper nou die tamatie en uie na smaak.
3.meng olie , asyn en suiker en klits tot dit n imulsie vorm
4.gooi oor slaai en maak toe met kleefplastiek – sit in yskas
Jy weet die slaai was lekker as iemand die slaaisous opdrink en behaaglik terugsit.
MOSTERD UIESNIPPERS:
Hierdie slaai word al hoe lekkerder hoe langer dit staan.
1 kg uie fyn gesny
250ml water
250ml asyn
250ml witsuiker
12,5ml mosterdpoeier
2 eiers
12,5ml mielieblom
MAAK DAN SO:
Kook die uie gewoonweg in soutwater tot sag, maar nie pap nie. Laat dit goed dreineer en skep dit in `n slaaibak en hou eenkant. Meng die water, asyn, suiker en mosterd in `n middelslag kastrol. Voeg die eiers by en klits die mengsel vinnig en aanhoudend oor matige hitte totdat dit wil kook, die sous moet baie goed geklits word sodat daar nie bo-op `n wit skuim lagie vorm nie! Maak die mielieblom met `n bietjie koue water aan en klits by die sous. Laat dit deurkook en giet die sous oor die uiesnippers en laat dit afkoel. Lewer 6 tot 8 porsies.
PIENK NOEDELSLAAI: [Elize de Vaal]
Baie lekker, veral saam met braaivleis.
1 pak kleinerige gaar noedels
blokkies kaas
1 klein ui, fyn gekap
green pepper en salami(opsioneel)
SOUS:
100ml suiker
125ml asyn
125ml kookolie
250ml all gold tamatiesous
25ml Kerrie
MAAK DAN SO:
Kook sous bestandele saam tot suiker opgelos is en tot dit begin dik word. Laat afkoel en meng by 125ml mayonnaise daarby. Gooi sous oor bogenoemde slaai bestandele en meng deur. Hierdie slaai kan tot ‘n week voor die tyd gemaak word.
SUPER EASY MACARONI SALAD:
INGREDIENTS:
2 cups macaroni (I use whatever is in my cupboard)
1/2 cup cubed cheese (I prefer cheddar or co-jack)
1/2 cup cubed ham
1/2 cup Miracle Whip (can sub mayo your choice)
1 tablespoon mustard
WHAT TO DO:
1 Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
2 Mix together cold macaroni, cheese, and ham in a bowl.
3 In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
4 Mix it all together and chill or serve immediately.
GRIEKSE RYSSLAAI: [BRON ONBEKEND]
In plaas van ‘n normale Griekse slaai, sny jy hiervoor al die gewone bestanddele effens kleiner en gooi dit by rys vir ‘n heerlike koue rysslaai.
Vir 4 persone.
1 koppie rou rys
4 sprietuie, gekap
1 koppie gerasperde komkommer
ongeveer 300 g kersietamaties, gehalveer
75 g fetakaas, in klein blokkies gesny
6 swart olywe, ontpit en in kwarte gesny
sout en varsgemaalde swartpeper
paar handevol varsgekapte basiliekruid
MAAK SO:
Kook die rys met ‘n knippie sout tot gaar. Gooi dit uit in ‘n mengbak om af te koel.
Voeg die res van die bestanddele en sout en swartpeper na smaak by.
SEAFOOD SALAD:
Lettuce, torn
Seafood, crab or shrimp, your favorite
Shallots or onions, diced
Avocado, sliced
Hard boiled egg, sliced
Balsamic or your favorite vinaigrette
Salt and pepper to taste
WHAT TO DO:
Tare your lettuce into each bowl; dice and add onions; peel, slice and add avocado; peel, slice and add hard boiled egg; add salt and pepper to taste; top with your favorite vinaigrette…and enjoy!
SHIRLEY’S SHRIMP MOLD:
If you don't have a gelatin mold, any bowl will work. ...just give it a spray of cooking spray and it should work just fine.
1 can tomato soup
1 packet dry gelatin
2 tablespoons fresh lemon juice
2 tablepoons chili sauce dash HP sauce
1 large minced celrey stalk
1/4 cup minced onion
1 cup mayonaise
1 250 gram / 8 ounces cream cheese at room temperature
1 pound small cooked shrimp
WHAT TO DO:
Beat the cream cheese in a large mixing bowl until smooth and cream. Add the mayo and stir until smooth and set aside.
Heat the soup on low and add the gelatine and then all the sauces and continue to heat on low until gelatine dissolves. Cool slightly.
Whisk into the cream cheese mixture and add celery and onion and shrimp.
Pour into an mold sprayed with cooking spray and chill overnight or at least for 4 hours.
Unmold and set on a serving plate as shown and serve with an assortment of crackers.
SHRIMP SALAD: [BLOG CHEF]
INGREDIENTS:
3 cups spiral pasta
1 cup mayonnaise
½ cup ranch dressing
1/3 seafood cocktail sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1kg medium cooked shrimp (peeled and deveined with tails removed)
½ cup fresh tomato (chopped)
½ cup green onion (sliced)
½ cup sweet red bell pepper (chopped)
2 tablespoons fresh parsley (chopped)
WHAT TO DO:
Step 1: Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
Step 2: In a large bowl whisk together mayo, ranch dressing, cocktail sauce, lemon juice, Worcestershire sauce, salt and pepper (to taste).
Step 3: Pour pasta into a large serving bowl. Add shrimp, tomato, green onion, and parsley. Add dressing and mix well. Serve immediately or cover and refrigerate.
(Makes 6 Servings)
APPLE SLAW: [CLOSET COOTKING]
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4 cups
A sweet and tart apple and cabbage slaw in a creamy maple dijon dressing.
FOR THE SLAW:
•2 apples, julienned
•2 cups cabbage, finely shredded
•1 carrot, julienned
•2 green onions, sliced thinly
FOR THE CREAMY MAPLE DIJON DRESSING:
•3 tablespoons Greek yogurt
•2 tablespoons apple cider vinegar
•2 teaspoons maple syrup
•2 teaspoons dijon mustard
•1 small clove garlic, minced
•salt and pepper to taste
WHAT TO DO:
1.Mix the apples, cabbage, carrot and green onions and toss in the mixture of the yogurt, cider vinegar, maple syrup, dijon mustard, garlic, salt and pepper.
Note:
I used Opal apples for this slaw but any sweet and tart apple like a honey crisp would work.
Option:
Replace the Greek yogurt with 2 tablespoons of oil for lactose free version.
Tip:
Use a mandoline to quickly shred the cabbage and slice the apples and carrots thinly in one direction and use a knife to slice thinly in the other direction.
KFC POTATO SALAD: [COPYCAT KFC RECIPES]
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
WHAT TO DO:
Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill for at least 4 hours. Overnight is best.
STRAWBERRY FETA SALAD: [THE NOURISHING HOME]
12 servings
INGREDIENTS:
•12 ounces of your favorite organic salad greens (I like to use an organic baby lettuce mix)
•2 medium-to-large organic apples, thinly sliced
•1/2 pound of fresh organic strawberries, sliced
•1/2 cup of organic feta cheese, crumbled
•1/3 cup crispy walnut pieces
•Balsamic vinaigrette dressing
WHAT TO DO:
Using a glass trifle bowl, layer the ingredients as follows:
1.Line the bottom edge of the dish with strawberry slices to create a pretty border.
2.Then add salad greens to hold the strawberry slices in place.
3.Add a row of apple slices on top of the strawberries. Then, top the greens with a handful of apple slices.
4.Repeat this process, adding one more layer of strawberries, salad greens and apple slices.
5.Top the salad with remaining strawberries, apple slices, feta and walnuts.
6.Serve with homemade balsamic vinaigrette dressing. Yum!
NOTES:
Make-it-a-Meal: This salad makes a delicious light dinner when topped with diced grilled chicken. Serve with a side of almond flour biscuits and cultured butter.
TOMATO WITH BUFFALO MOZZARELLA AND BALSAMIC VINEGAR: [FRESH LIVING]
Serve this wonderful summer recipe to your guests.
Serves: 8
INGREDIENTS:
8 medium PnP tomatoes
2 balls fresh mozzarella, sliced into 8 slices
20 ml white balsamic vinegar
1 dash PnP salt and black pepper
WHAT TO DO:
•Cut top off the tomato, and with a small sharp knife, cut the seeds out and stuff tomato with mozzarella.
•Place on the fire and close the lid of braai if available, cook for 5 min.
•Take off and drizzle with balsamic vinegar.
WORTELSLAAI: [Chrissie Havlicek - WATERTANDRESEPTE]wortels, hier word geskat vir hoeveelheid mense
1 blikkie fyn pynappels
Mayonnaise
MAAK SO:
Kook wortel ringetjies tot sag.
Dreineer en laat koud word.
Meng pynappels in.
Meng met mayonnaise .
Jy kan bietjie sout en suiker by sit as jy wil.
LUI HUISVROU HOENDERPASTASLAAI: [MAKLIKSTE RESEP OOIT - OUMA BEER]
2 boksies pastaslaai van Werda [jou keuse]
2 - 3 blikkies Heinz hoender in blikkies [ongegeur]
1kop laevet mayo of volroom, jou keuse
3/4 - ½ kop afgeroomde melk [volroom? jou keuse]
SO MAAK JY:
Meng die mayo en melk goed.
Dreineer die hoender en maak fyner.
Meng met die mayomengsel en voeg die pastaslaai by.
Meng goed deur.
Toets of dit enige sout of peper benodig.
Bedien koud met vars gebakte brood of net so.
Kos is op die tafel binne 15 minute....'n regte live saver resep!
LEKKER!
GEMARINEERDE ERTJIESLAAI: [BRON ONBEKEND]
`n Baie handige reseppie wat jy kan gebruik vir onthaal omdat jy dit `n dag of twee voor die tyd kan maak en laat marineer soos benodig. Gebruik `n rooi rissie wanneer dit in seisoen is want dit lyk baie mooi saam met die ander bestandele.
BESTANDDELE:
1 middelslag soetrissie
1 middelslag ui
1 groot selderystingel
500ml bevrore groenboontjies
500ml bevrore groenertjies
125ml wit asyn
200ml witsuiker
75ml olie
2ml sout
MAAK DAN SO:
Halveer en ontpit en sny die soetrissiehelftes in repies. Skil en kap die ui fyn. Snipper die seldery fyn. Plaas die bevrore ertjies en boontjies, soetrissie en ui in `n diep 2 liter bak. Bedek en mikrogolf dit 5 minute by 100% krag en roer dit na die eerste 2 en `n halwe minuut. Hou groente eenkant tot benodig. Mikrogolf die wit asyn, witsuiker, olie en sout ongeveer 2 en `n halwe minuut by 100% krag tot kookpunt in `n diep bakkie. Roer dit een en twee keer tydens die mikrogolftyd . Roer die seldery by die groentemengsel. Giet die warm marinade oor en meng. Laat die slaai afkoel en dan oornag in die yskas marineer. Dreineer die slaai voor gebruik.
MY WENK:
Voeg blikkie heelpitmielies ook by, dis yummy!
CHARMAINE SE RYSSLAAI: [BRON ONBEKEND]
BESTANDDELE:
1 - 1½ kop gaar rys
1 Groen soet rissie
2 middel uie
4 Tamaties
1/2k olie
3/4k asyn
Sout en peper na smaak
MAAK DAN SO:
Kook vir jouself so koppie tot koppie en half rys gaar. Sny die soetrissie in klein blokkies, so ook die tamaties. Kerf die uie soos wat jy dit verkies, ek hou van dit redelik fyn. Meng die olie en asyn met sout en peper deur die slaai. Plaas in die yskas om koud voor te sit.
MY WENK:
Ek maak hierdie rysslaai, maar voeg ook stukkies avo by en bietjie mayo, dis vir my lekkerder so.
CURRY PEACH RICE SALAD: [WHYIAMNOTSKINNY]
2 cups cooked rice
1 tin of peaches, drained and chopped
1 green pepper, chopped
2 sticks of celery, chopped
cup of Trim Mayonnaise/Salad dressing
Tablespoon of curry powder
WHAT TO DO:
1.Mix the Trim and curry powder and add a dash of milk to make the mixture a little runnier
2.Mix peaches, rice, celery and green pepper
3.Add the curried mayo.
TA DA – served with other salads… and beautifully cooked meat straight off the Braai (in my case… a gorgeous hamburger… Mmmmm)
THEA SE GROENSLAAI: [BRON ONBEKEND]
Hierdie resep het ek by my sus Thea gekry. Dit moet `n dag voor die tyd gemaak word en is uitstekend wanneer jy wil moeite doen vir een of ander geleentheid.
BESTANDDELE:
1 sak gevriesde ertjies
2 slaaikoppe fyn gekerf
2 greenpeppers fyn gekerf
8 wortels geskil en fyn gerasper
2 uie fyn gekap
MAAK DAN SO:
Plaas heel eerste gekerfde greenpeppers en uie in `n glasbak. Gooi gekerfde slaai bo-op uiemengsel. Voer rand van glasbak uit met fyn gerasperde wortels. Gooi gevriesde ertjies binne in die holte. Skep een groot bottle miracle whip of nola whip bo-op ertjies. Strooi gerasperde kaas bo-oor vir versiering. Maak bak toe en plaas in die yskas tot die volgende dag.
JAMIE OLIVER’S RICE SALAD: [Adapted from Jamie Oliver's Food Revolution]
At first I thought the salad was a little bit too oily, but now that I go back and read I see that *I* had made a mistake by cutting the amount of rice in half and then using the full amount of dressing. Oops! Make sure you don't do the same thing.
INGREDIENTS:
1 1/4 cups mixed long grain and wild rice
sprigs of basil, mint, and parsley
8 oz of roasted red peppers from a jar or the deli (I forgot to buy them so I compromised and roasted my own peppers under the broiler at home)
1/2 a fresh red chilie
1/4 cup lemon dressing
lemon (you're going to use the zest)
WHAT TO DO:
Cook the rice according to package directions. When it's cooked, spread out on a pan to cool and chill in the fridge. Toss the herbs, peppers, and chilie with the cooled rice. Zest your lemon over top before cutting it in 1/2 and using for the dressing. Pour 1/4 cup of dressing over top and toss well. Salt and pepper to taste.
Serves four.
LEMON DRESSING:
6 Tbsp extra virgin olive oil
pinch of sea salt and ground black pepper
juice of one lemon
HERE'S HOW:
Put all ingredients in a jam jar, pop a lid on it, and shake well.
PASTA WITH FRESH TOMATOES, LEMON AND FETA: [By Debe Pendice] DIABETIC FRIENDLY:
Toss a handful of simple ingredients together with freshly cooked fettuccini and you’ve got a quick and tasty meal!
INGREDIENTS:
•3 medium tomatoes (about 18 ounces), cut into 1/2" dice
•1 small red onion, chopped
•1 teaspoon fresh lemon zest
•1/2 teaspoon salt
•1/2 teaspoon freshly ground pepper
•1 cup crumbled feta cheese
•8 ounces low carb fettuccini pasta
WHAT TO DO:
1.In a medium bowl combine tomatoes, onion, zest, salt, and pepper. Let sit at room temperature at least 30 minutes.
2.Cook pasta according to package direction. Drain and toss with tomato mixture. Sprinkle with feta. Serve warm or at room temperature.
POMEGRANATE TABBOULEH SALAD: [GRANAATSLAAI]
(makes 4 servings)
INGREDIENTS:
1 cup water
1/2 cup bulgur
1/2 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup green onions (chopped)
1/2 cup tomato (chopped)
1/2 cup cucumber (chopped)
1/4 cup walnuts (toasted)
1/4 cup pomegranate seeds
1/4 cup feta
3 tablespoons pomegranate vinaigrette
WHAT TO DO:
1. Bring the water to a boil and turn off the heat.
2. Mix in the bulgur, cover and let sit for 20 minutes.
3. Toss the bulgur with the parsley, mint, green onion, tomato, cucumber, walnuts, pomegranate seeds and feta in the pomegranate vinaigrette to coat
ROOI PASTASLAAI VIR ‘N BRAAI: [BRON ONBEKEND]
500 g klein skulpie noodels
1 soet rissie gekap
1 ui gekap
5 ml borrie
15 ml kerriepoeier
125 ml suiker
125 ml wit asyn
125 ml olie
250 ml tamatiesous
METODE:
Kook noodles tot sag maar nog ferm in sout water
Gooi deur vergietes (ek spoel af met koue water om gaarmaak proses te stop)
Voeg soet rissie en uie by
Meng res van bestanddele saam en voeg by noodle mengsel
Skep in slaaibak en maak toe met kleefplastiek en plaas in yskas oornag
As die slaai die volgende oggend vir my bietjie droog lyk maak ek die sous aan met net helfte van die bestanddele en voeg by die slaai. Partykeer absorbeer die noodles baie van die sous en dan is die slaai te droog na my sin.
WILDMOZ BUSHVELD SALAD: [WILDMOZ]
Layer in a bowl: glass is nice ‘cause the layers are attractive
2 C shredded lettuce – robust varieties (Cos, Iceberg) work best
1 red or yellow onion, thinly sliced
1 sweet pepper – green or yellow
2 firm Roma tomatoes, thinly sliced
One or two cooked and cooled potatoes, diced
1 large flavorful apple, peeled, cored, quartered and thinly sliced
100 grams of sliced, smoked ham, rolled and cut into strips
3 Tbs raisins, soaked in fresh orange juice for 15 minutes
3 Tbs chopped pecan nuts
*Dressing – see below
3 Tbs very dry biltong, finely grated – if you absolutely can’t score biltong, then you can substitute roasted, salted pecans and sprinkle them over on top of the dressing – but try your local South African shops for the biltong.
WHAT TO DO:
Layer ingredients 1 through 9 in a salad bowl. Pour the dressing (10) evenly all over the top. Watch the yummy sauce slowly sinking through the layers. Getting hungry yet? OK, just sprinkle the top with the grated biltong (11) and serve with fresh bakery rolls and a glass of something nice, well chilled, preferably from the fairest Cape.
SALAD DRESSING:
1/3 Cup good quality mayonnaise –you can substitute bottled Thousand Island dressing or Pepperdew Sandwich Spread (we use this). Did you know that Pepperdews come from South Africa?
1/3 Cup Honey Mustard salad dressing
The orange juice from the raisins plus half a fresh orange squeezed out
1 -2 Tbs Greek Yogurt or to taste
Put all the ingredients in a screw top bottle and shake like mad ‘til well mixed. The mixture should have the consistency of heavy cream. And, you can use low calorie versions of the ingredients and this turns out just as tasty.
AARTAPPELSLAAI MET CAESAR-SLAAISOUS: [Deur ARINA DU PLESSIS - Foto: BERNA COETZEE]
'n Heerlike en vullende slaai.
Dis die slaaisous wat die klassieke Caesarslaai so gewild maak. Oor aartappels is dit net so lekker.
Onthou die slaaisous bevat rou eier. As jy dit nie kan of wil eet nie, koop ’n gebottelde Caesarslaaisous om oor die aartappels te gebruik. Roer ’n lepel of twee natuurlike jogurt by vir ’n romeriger tekstuur.
CAESAR-SLAAISOUS:
■ 1 eier
■ 2 knoffelhuisies, geskil en gekap
■ Sap van ½ suurlemoen
■ 2 -4 ansjovisfilette (gebruik na smaak)
■ V ars gemaalde swartpeper na smaak
■ 125 ml olie (ek hou daarvan om helfte kanola- en helfte olyfolie te meng)
■ Paar druppels water, indien nodig
SLAAI:
■ 4 groot aartappels, in die skil gekook en afgekoel
■ 4 agurkies, gesnipper
■ Klein bossie grasuie, fyn gekap
■ Vars gemaalde swartpeper
Vir die slaaisous: Pols die eier, knoffel, suurlemoensap, ansjovisfilette en swartpeper in ’n voedselverwerker tot glad. Terwyl die voedselverwerker aan is, voeg die olie in ’n dun stroompie by. Hou aan pols tot die sous ’n emulsie vorm. Voeg ’n paar druppels water by as die sous te dik is. (Dit moet die tekstuur van dun vla hê.) Bedek en hou eenkant.
Vir die slaai: Trek die aartappels se skille af en sny in blokkies. Meng dit met die agurkies en grasuie en geur met peper. Skep die sous oor en meng deur. Bedek en verkoel vir ten minste 2 uur, sodat die geure kan ontwikkel. Sit teen kamertemperatuur voor. Lewer 4 porsies.
MOSTERT-KOOLSLAAI: [Deur ARINA DU PLESSIS - Foto: BERNA COETZEE]
'n Liplekker somerslaai.
Die kombinasie van rooikool en blaarkool in ’n romerige sous met ’n effense mosterdgeur is heerlik. Sit dit voor met geroosterde varkvleis of bros gebraaide vis.
BENODIG:
180 ml goeie, romerige mayonnaisse
60 ml natuurlike jogurt
30 ml vars suurlemoensap
15 ml heelkorrelmosterd
Sout en swartpeper na smaak
500 ml fyngekerfde wit blaarkool
500 ml fyngekerfde rooikool
MAAK DAN SO:
Meng die mayonnaise, jogurt, suurlemoensap en mosterd. Geur na smaak met sout en peper en giet oor die gekerfde kool. Meng goed deur, bedek en verkoel tot nodig. Dié slaai kan tot sewe dae in die yskas gehou word.
Lewer agt porsies.
BEET EN PEPERWORTELSLAAI: [Deur ARINA DU PLESSIS]
BENODIG:
6 jong bete, opgekook en skille afgetrek
250 ml suurroom of crème fraiche (
30 ml peperwortelsous (horseradish cream)
30 ml suurlemoensap
Sout en vars gemaalde swartpeper na smaak
15 ml vars tiemieblaartjies, gekap
SO MAAK JY:
Laat die beet afkoel tot kamertemperatuur en sny in wiggies. Skep in ’n slaaibak. Klits die suurroom, peperwortelsous en suurlemoensap saam en geur na smaak met sout en vars gemaalde swartpeper.
Roer die tiemie deur en skep die sous oor die slaai. (Moenie meng nie, anders word die hele slaai helderpienk.)
Lewer vier porsies.
HONEY WALNUT SHRIMP: [by Closet Cooking]
(makes 4 servings)
INGREDIENTS:
1/2 cup water
1/2 cup sugar
1/2 cup walnut halves
oil for frying
1 - 1½kg shrimp (peeled and deviened)
1 egg white
1/2 cup corn starch
3 tablespoons mayonnaise
1 tablespoon honey
1/2 tablespoon sweetened condensed milk
1 tablespoon lemon juice
WHAT TO DO:
1. Bring the water to a boil and stir in the sugar.
2. When the sugar water turns golden add the walnuts and boil for 2 minutes.
3. Strain the walnuts and set them on parchment paper to cool.
4. Heat the oil in a pan.
5. Dip the shrimp into the egg and then into the corn starch.
6. Fry the shrimp in the oil until golden brown
7. Mix the mayonnaise, honey, sweetened condensed milk and lemon juice in a bowl.
8. Add the shrimp and toss to coat.
9. Serve the shrimp garnished with the walnuts.
LEMOENSLAAI: [101 slaairesepte]
2 groot lemoene, gehalveer
½ groen appel, in blokkies gesny
1 seldery stingel, in ringe gesny
50 ml gekapte pekanneute
‘n paar slaaiblare, gekap
fetakaas vir garnering
SLAAISOUS:
100ml natuurlike jogurt
100ml mayonnaise
1ml gerasperde lemoenskil
5ml heuning
sout en peper
MAAK DAN SO:
Skil lemoene versigtig en sny in blokkies. Meng die lemoenblokkies, appelblokkies en selderyringe, gekapte blaarslaai en pekanneute met die sous en krummel fetakaas bo-oor.
Lewer 4 porsies.
VY – EN – ROKETSLAAI: [101 slaairesepte]
‘n Heerlike kombinasie!
8 vars vye, in kwarte gesny
125g roket
180g sagte bokmelkkaas in skyfies gesny
8 skyfies Parma-ham
(moenie bekommerd wees as dit breek nie)
BASILIEKRUID-VINAIGRETTE:
½ knoffelhuisie gekneus
45ml gekapte dennepitte
‘n handvol vars basiliekruidblare, geskeur
90ml olyfolie
45ml balsamiese asyn
sout en varsgemaalde swartpeper na smaak
MAAK DAN SO:
Plaas vye vir 2 uur in die yskas. Dit maak dit fermer en makliker om in skyfies te sny. Plaas roket en Parmaham in ‘n mengbak. Sny vye in oorlangse skyfies. Berei slaaisous deur al die bestanddele saam te meng. Giet bo-oor die roket, Parmaham en vye in mengbak en meng liggies deur. Rangskik slaai op ‘n opdienbord. Druk skyfies bokmelkkaas tussen in en sit voor.
Lewer 4 porsies.
NOTA:
Vervang die vye deur die soetste hanepoot-druiwekorrels ( sowat 375ml). Halveer die druiwekorrels voordat jy dit meng met die res van die slaaibestanddele.
MY WENK:
Vervang bokmelkkaas met parmasaanskyfies as jy nie van bokmelkkaas hou nie.
Ipv parmaham kan jy gekrummelde gebraaide spekstukkies gebruik.
COLD SPICED GRAPES: [Author: Dan Toombs]
Recipe Type: Side Dish
Prep time: 4 mins
Total time: 4 mins
Serves: 4
INGREDIENTS:
•A bunch of seedless green grapes cut in halves
•The juice of ½ lemon
•A pinch of Maldon Salt
•A pinch of red chilli powder
•3 tablespoons chopped coriander
HERE'S HOW:
1.Place the grapes in a bowl.
2.Add the rest of the ingredients and mix well.
3.Enjoy!
BASHED HERB AND ROASTED POTATO SALAD: [JUSTIN BONELLO]
Sometimes the simple things in life put a smile on my face: a decent cup of coffee in the morning, a fish that finally takes my bait, playing in the garden with my lightie, a beautiful sunset after a long day…
And really good potato salad. Have this with blackened calamari or just by itself as a leftover breakfast the next morning (you know what I’m talking about).
INGREDIENTS:
A couple of handfuls of baby potatoes, with skins
2-3 cloves of garlic, crushed and chopped
A large handful of rocket
A handul of basil
A handful of parsley
1 cup grated Parmesan
A good glug of olive oil
A generous glug of white balsamic vinegar
1 Tbsp toasted sesame seeds
Coarse sea salt
Black pepper
WHAT TO DO:
1. Cut the baby potatoes in half. Parboil and then put them in a roasting tin along with the chopped garlic. Drizzle with olive oil, coarse sea salt and a generous crack of black pepper, cover with foil and whack it on a medium to hot fire.
2. Once your potatoes are roasted (soft on the inside, crispy on the outside) let them cool down.
3. In the meantime, grab your mortar and pestle, add all the herbs, a drizzle of olive oil and bash to release all the flavours.
4. Toss the herbs, grated parmesan. rocket and a glug of white balsamic vinegar with the now cooled potatoes.
5. Sprinkle with toasted sesame seeds (as much as you like) and tuck in.
BERTUS BASSON'S RUBBED SIRLOIN AND CRUSHED POTATO SALAD: [JUSTIN BONELLO]
This is a great salad, especially for those lazy and less hungry warm days or nights, because it’s a meal in one that won’t leave you feeling stuffed and gasping for air after you’ve eaten.
it’s a meal in one that won’t leave you feeling stuffed and gasping for air after you’ve eaten.
INGREDIENTS:
THE RUB:
50g whole coriander spice
25g peppercorns
50g mustard seeds
30g coarse salt
15g paprika
For the salad
Two pieces of matured sirloin steak, weighing in at about 200g each.
800g baby potatoes, cooked
50g chopped onions
30g chopped capers
50g chopped anchovies
30g chopped parsley
90g olives, pips removed and quartered
Olive oil
Freshly squeezed lemon juice
Coarse sea salt
Black pepper
WHAT TO DO:
1. First up, combine all the rub spices you need in your trusty mortar and pestle and give them a good bashing.
2. Generously rub the ground spices into the meat until coated and leave to rest in the fridge for a couple of hours.
3. Once your braai is ready and your guests are getting hungry, whack the sirloin onto your braai-grid (hot coals) and grill on an open flame for about seven minutes a side.
4. You want the meat to be medium rare. While the steaks are sizzling, it’s time to start combining the salad – but remember to keep one eye on the meat!
5. Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potato slightly – try not to flatten them completely… it’s not a pancake-potato salad.
6. Add the chopped onions, capers, anchovies, parsley and olives.
7. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. You can add salt if you want but taste it first – the anchovies are very salty.
8. Mix the salad thoroughly and then scoop onto plates. Once the meat is done, let it rest for a few minutes then slice it into about 1cm thick slices. Put a couple of slices of that deliciously juicy sirloin on top of the potato salad and you’re done.
ANDERSE PIESANGSLAAI: [UITSOEK SLAAIRESEPTE]
Hierdie is 'n slaai wat jy in minute kan voorberei en as bygereg tot 'n braai of kerriegereg kan bedien.
5 ryp, maar ferm piesangs
5 droë appelkose, gesnipper
125 ml grenadellajogurt
37,5 ml kondensmelk
MAAK DAN SO:
1. Sny die piesangs in skyfies in 'n slaaibak. Voeg die gesnipperde appelkose by.
2. Meng die jogurt en kondensmelk en voeg by die vrugte. Meng liggies met 'n vurk.
BANANA AND PEAR SALAD WITH APRICOT, BOURBON BARREL SMOKED PEPPER, BACON AND BUTTER DRESSING: [DANIELLE HATFIELD].
Pretty straight forward recipe that is easy to prepare and satisfies any meatetarian (a new word I heard from my friend Eddie Huffman). I was inspired by what I had on hand and a need to find a little summer something to serve with cheese and wine.
I’d say that you could easily double the banana and pear portions and even add a diced green apple and serve it as a chilled side dish. If you do garnish with fresh mint sprigs.
INGREDIENTS:
1 large pear, deseeded and diced
1 large banana, peeled and sliced
2 tablespoons of Smuckers Apricot Preserves
2 tablespoons in salted butter
1/2 lb Bacon
1 tablespoon bacon grease
Pinch of Bourbon Barrel pepper
A few dashes of gumbo file
WHAT TO DO:
Set prepared pear and banana aside.
Cook bacon over medium heat until crispy. Drain and dice.
Over high heat in small sauce pan combine all ingredients (except pear and banana) and stir rapidly until apricot preserves mixture thickens. Approximately 6-8 minutes.
DON’T STOP STIRRING until you remove it from heat and pour over banana & pear mixture.
Enjoy warm or chill for 30 min.
CURRIED EGG SALAD WRAP ON LETTUCE: [LINDARAXA]
INGREDIENTS:
2 hard boiled eggs chopped
2 TB finely chopped celery
1 tsp. red onions finely chopped
1 TB mayonnaise
1/4 tsp. Dijon mustard
1/4 tsp. curry powder
1/4 tsp. dill
Salt and pepper
3 large and crisp iceberg lettuce leaves.
HERE'S HOW:
Cook the eggs in boiling water for 15 minutes. Rinse in cold water, let cool and peel. Finely chop them.
Transfer to a bowl and add the rest of the ingredients. Cool for 1/2 hr in the fridge.
Lay a lettuce leaf flat, add some salad and fold. Enjoy!
Serves 1
CURRIED EGG SALAD: [tobasco recipes]
HIERDIE LYK UIT DIE BOEKE UIT LEKKER!
INGREDIENTS:
•1/2 cup mayonnaise
•1 1/2 teaspoons curry powder
•1 teaspoon TABASCO® brand Original Red Sauce
•1 teaspoon sugar
•5 hard-boiled eggs, sliced
•1 large red apple, cored and chopped
•1/2 cup sliced celery
•3 tablespoons minced green onion
•3 tablespoons raisins
•Salt and pepper
•Lettuce greens
HERE'S HOW:
Stir together mayonnaise, curry powder, TABASCO® Sauce and sugar in a medium bowl. Add eggs, apple, celery, green onion and raisins; toss to coat well. Season with salt and pepper.
Cover; chill in refrigerator until ready to serve. Serve on bed of greens.
Makes 4 servings.
HALOUMI SLAAI: [DESIREE VAN BRITS - KOSKENADES]
Haloummi voorgereg en hier is ‘n heerlike Halloumi slaai resep.
Sny die blok Halloumi kaas in repies of skywe van so 1.5 cm dik, braai die kaas repies in olyfolie of botter tot goudbruin.
Maak ‘n sousie van fyn gekapte capers, so 2 eetleples capers, bietjie wit wyn asyn, 1 eetlepel behoort reg te wees, die sap van 1 uitgedrukte vars lemmetjie, 1 fyn gekapte knoffelhuisie, 2 eetlepels vars gekapte koljander, 1 teelepel “wholegrain” mosterd, so 4 eetlepels olyfolie.
Rangskik die gebraaide Halloumi kaas op ‘n verskeidenheid groen slaai blare, kersie tamaties en rooi uie ringe, drizzle die sous oor die slaaitjie.
HONEY MUSTARD PORK SALAD: [MR FOOD]
You can make this salad with any leftover pork, or just stir-fry some fresh pork loin and you're ready to go!
Serves: 4
Cooking Time: 5 min
INGREDIENTS:
1 - 1½kg cooked pork, cut into -inch chunks (about 3 cups)
½ (10-ounce) bag of spinach, washed and torn into bite-sized pieces
2 medium-sized carrots, shredded
1 medium-sized apple, peeled, cored, and chopped
1 bottle (8 ounces) honey-mustard dressing
HERE'S HOW:
In a large salad bowl, combine all of the ingredients; toss to coat.
NOTES:
For extra crunchiness, sprinkle 2 tablespoons chopped peanuts over the top of the salad.
MAROKKAANSE COUSCOUS-SLAAI: [Resep: Sophia van Taak -
Foto’s Ruvan Boshoff]
Slaaie hoef nie altyd soos bokkos te lyk en smaak nie. Só maak jy tjop-tjop ’n bielie van ’n middagete.
Couscous is ’n stapelvoedsel vir die mense van Noord-Afrika. Gewoonlik gebruik hulle dadels in hulle couscousgeregte, omdat dadelpalms by dié dorre streke se oases in oorvloed groei. Couscous stoom in ’n japtrap gaar en die res van die slaai verg ook nie veel moeite nie.
BENODIG:
* 2 koppies droë couscous
* 2 koppies kookwater
* fyn kaneel na smaak
* ’n hand vol droëappelkose
* ’n hand vol ontpitte dadels
* 3 lemoene
* ’n hand vol gevlokte amandels
* 4 eetlepels lemoensap
* 1 eetlepel heuning
* ’n hand vol vars mentblare
MAAK DAN SO:
1 Kitskos. Meng die couscous en kookwater in ’n roomysbak, sit die deksel op en laat dit vir 10 minute staan. Krap dan die uitgeswelde couscous met ’n vurk totdat al die korreltjies los is.
2 Omtrent so twee pannekoeke s’n. Skud ’n bietjie fyn kaneel oor die couscous en roer dit goed deur.
3 Bak jy vrugtekoek? Sny die appelkose en dadels in fyner stukkies en meng dit met die amandels.
4 Soet en sappig! Skil die lemoene af en sny dit in wiggies. Meng dit dan met die droëvrugte en amandels.
5 Die hele boksemdaais. Roer die lemoensap en heuning goed deur en meng dit dan saam met die vrugte-en-neutemengsel by die couscous in.
6 ’n Vars smakie. Skeur die mentblaartjies in kleiner stukkies en sprinkel dit bo-oor die slaai.
WegSleep sê: Jy kan die lemoene met ’n mango of twee vervang, en as jy nie dadels in die hande kry nie, werk rosyne ewe goed.
SLAAI VAN CAPRI: [WEGSLEEP]
Eet soos die eilandmense.
Dié eenvoudig slaai is veral in die suide van Italië gewild en die kombinasie van vars smake is eg Mediterreens.
BENODIG:
* twee hande vol kersietamaties
* 3 ferm gewone tamaties
* ’n houertjie mozzarellabolletjies
* ’n pakkie vars basilie
* olyfolie
MAAK DAN SO:
1 Rond en gesond. Sny die kersietamaties middeldeur en die gewone tamaties in dik skywe.
2 Wys die kaas wie’s baas. Breek die mozzarellabolletjies in growwe brokke.
3 Oestyd. Spoel die basilietakkies met koue water af en knyp dan die blare van die takkies af.
4 Dis g’n droërangskikking. Rangskik die tamatie, kaas en blare alles saam op ’n bord en bedruip die slaai met ’n bietjie olyfolie.
WegSleep sê:
Jy kan die vars basilieblare ook met ’n paar skeppies basiliepesto vervang. Pasop net dan vir té veel olyfolie, want daar is klaar olie in die pesto.
CURRIED EGG AND POTATO SALAD: [snappy chef]
INGREDIENTS:
• 4medium potatoes, diced
• 6hard-cooked eggs, peeled
• 2medium apples, chopped
• 2/3 cup (170 mL)chopped celery
• 1/3 cup (75 mL)chopped green onion
• 1/3 cup (75 mL)fat free yogurt or sour cream
• 1/4 cup (60 mL)light mayonnaise
• 1 tbsp (15 mL)vinegar
• 2 tsp (10 mL)mild curry powder, or to taste
• 1/8 tsp (0.5 mL)pepper
• 1/4 tsp (1.25 mL)salt
WHAT TO DO:
• STEP : Cook potatoes in boiling salted water until tender, 5 to 7 minutes
• STEP 2: Meanwhile, chop four eggs. Slice remaining two eggs into wedges for garnish; set aside.
• STEP 3: Drain potatoes well when cooked. Combine chopped eggs, potatoes, apples, celery and green onion in large bowl.
• STEP 4: Whisk yogurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl. Pour dressing over potato mixture. Gently stir to coat well.
• STEP 5: Cover and chill until serving.
GREEN BEAN SALAD WITH PUMPKIN SEED DRESSING: [UNKNOWN SOURCE]
The dressing for this delicious new take on a classic green bean-and-tomato salad resembles a Mexican pesto. Green pumpkin seeds and olive oil form the base for the dressing, while garlic, cilantro and cumin add kick. The dressing makes about twice as much as needed, but keep the extra on hand to dress other salads throughout the week. This salad is a perfect accompaniment to grilled tri-tip and grilled sweet onions.
Serves 4.
Start to Finish: 30 minutes.
INGREDIENTS:
1/2 cup (about 2 ounces) green (hulled) pumpkin seeds
1/4 cup extra-virgin olive oil
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons finely chopped cilantro
3/4 pounds haricots verts or slender green beans
2 small tomatoes (1/2 pound total), halved lengthwise, seeded, and cut lengthwise into 1/4-inch-wide strips
WHAT TO DO:
Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. Transfer to a plate to cool.
Reserve 1 tablespoon seeds. Puree remaining seeds in blender with oil, water, lemon juice, garlic, cumin, salt, and 1 tablespoon cilantro until smooth.
Cook beans in a 4-quart saucepan of boiling well-salted water, uncovered, until just tender, 4 to 6 minutes. Drain, then plunge into a bowl of ice and cold water to stop the cooking. Drain beans again and pat dry.
Arrange beans on a platter and drizzle with two thirds of pumpkin seed dressing. Top with tomatoes and remaining dressing and sprinkle with remaining 1 tablespoon cilantro and reserved pumpkin seeds.
APPLE SLAW: [CLOSET COOTKING]
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4 cups
A sweet and tart apple and cabbage slaw in a creamy maple dijon dressing.
FOR THE SLAW:
•2 apples, julienned
•2 cups cabbage, finely shredded
•1 carrot, julienned
•2 green onions, sliced thinly
FOR THE CREAMY MAPLE DIJON DRESSING:
•3 tablespoons Greek yogurt
•2 tablespoons apple cider vinegar
•2 teaspoons maple syrup
•2 teaspoons dijon mustard
•1 small clove garlic, minced
•salt and pepper to taste
WHAT TO DO:
1.Mix the apples, cabbage, carrot and green onions and toss in the mixture of the yogurt, cider vinegar, maple syrup, dijon mustard, garlic, salt and pepper.
Note: I used Opal apples for this slaw but any sweet and tart apple like a honey crisp would work.
Option: Replace the Greek yogurt with 2 tablespoons of oil for lactose free version.
Tip: Use a mandoline to quickly shred the cabbage and slice the apples and carrots thinly in one direction and use a knife to slice thinly in the other direction.
ROASTED SWEET POTATO AND BEETROOT SALAD: [FOOD 24 - Recipe reprinted with permission of Undomestikated]
Preparation time: 15 min
Cooking time: 1h 20 min
Cumin roasted sweet potato with feta and pine nuts.
INGREDIENTS:
•2 large sweet potatoes - washed and cut into chunks
•1 Tbs cumin seeds
•450 g cooked beetroot
•80 ml balsamic vinegar
•1 Tbs sugar
•150 g feta
•1 avocado
•50 g pine nuts
•150 g baby butter lettuce
DRESSING:
•3 Tbs plain low fat yoghurt
•3 Tbs mayonnaise
•1 tsp honey
•1 tsp lemon juice
•pinch salt and pepper
HERE'S HOW:
Preheat oven to 200ºC.
Place the sweet potato on a baking tray and drizzle with a little olive oil, season with salt and sprinkle over the cumin seeds. Roast for 1 hour, turning every 20 min, then remove and set aside to cool.
Place a non-stick pan on medium-high heat and place the beetroot, balsamic and sugar in the pan, once the sugar has melted and the balsamic has reduced, toss a few times to coat and keep on the heat until the liquid has evaporated, set aside to cool.
Dry-fry the pine nuts, tossing occasionally in a pan until just beginning to brown, then remove from the heat and allow to cool.
To make the dressing: simply pour all of the ingredients into a bowl and whisk together, taste, and adjust the seasoning if needed.
Assemble by placing the lettuce leaves on a large serving dish and topping with the potato and beetroot, then break over feta, spoon over avo and sprinkle with pine nuts.
Drizzle liberally with the dressing and serve.
RUSSIAN CUCUMBER AND RADISH SALAD: [SOURCE UNKNOWN]
INGREDIENTS:
Two medium Lebanese cucumbers, sliced thinly into rounds
6-8 small to medium radishes, sliced thinly into rounds
2 spring (green) onions sliced thinly
1/2 cup light sour cream
2 tablespoons fresh dill chopped finely
salt & pepper to taste
HERE'S HOW:
Combine all ingredients until the salad vegetables are coated evenly. Serve immediately
. STACKED PASTA SALAD: [MR FOOD]
Stacked Pasta Salad is a unique twist on a pasta casserole. It's a must-have for any vegetable lover!
Serves: 8
YOU'LL NEED:
•1 pound tri-colored pasta twists
•1 (16-ounce) container sour cream
•1 cup mayonnaise
•1/2 cup milk
•4 scallions (green onions), thinly sliced
•1 tablespoon dried tarragon
•2 teaspoons salt
•1 1/2 teaspoons black pepper
•1 bunch (2 to 3 stalks) broccoli, cut into small florets and blanched (see Note)
•1 large head cauliflower, cut into small florets and blanched (see Note)
•1 large red bell pepper, diced
WHAT TO DO:
1.Cook pasta according to package directions; drain, rinse, and drain again. Let cool.
2.In a large bowl, combine sour cream, mayonnaise, milk, scallions, tarragon, salt, and black pepper; mix well. Reserve 1 cup sour cream mixture and add pasta to remaining sour cream mixture; toss until well coated.
3.In a trifle dish or large glass serving bowl, layer half the pasta mixture, half the broccoli, half the cauliflower, and half the bell pepper. Repeat layers once more and drizzle with reserved sour cream mixture. Cover and chill for at least 2 hours before serving. Toss just before serving.
NOTES:
To blanch the broccoli and cauliflower florets, add each to boiling water for 1 minute then remove to a bowl of ice water to immediately stop them from cooking any further; drain.
BILTONG AND PASTA SALAD: [WHAT’S FOR DINNER]
INGREDIENTS:
Dressing 50 ml prepared honey mustard
•50 ml apple cider vinegar (or balsamic)
•150 ml sunflower oil
•20 ml freshly chopped parsley
Salad 150 g Beef biltong
•500 g gnocchi shells (cooked)
•10 peppadews, sliced
•2 medium yellow peppers, cubed
•1 medium Onion, finely chopped
•6 medium baby marrows, sliced and lightly fried
•100 g feta Cheese, cubed
HERE'S HOW:
Dressing Whisk mustard and vinegar together until well mixed.
1.Add oil slowly, whisking continuously.
2.Stir in the parsley.
Salad Pour dressing over biltong and allow to stand for half an hour.
1.Cook pasta according to pack instructions.
2.Drain and mix in biltong and dressing to coat the pasta well.
3.Allow to cool.
4.Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper.
CHEESECAKE FACTORY'S AVOCADO EGG ROLLS [CLOSET COOKING]
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Crispy avocado and sundried tomato egg rolls with a tasty tamarind and cashew dipping sauce.
INGREDIENTS:
FOR THE EGG ROLLS:
•2 large avocados, diced
•4 sundried tomatoes packed in oil, sliced
•1/4 cup red onion, diced
•1/2 jalapeno, finely diced
•1 tablespoon cilantro, chopped
•1 tablespoon lime juice (~1/2 lime)
•6 egg rolls
•1 egg white
FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
•1/4 cup oil
•1/4 cup cashews, chopped or ground
•1 teaspoon tamarind concentrate or 2 tablespoons lime juice
•1 teaspoon balsamic vinegar
•2 tablespoons honey
•1/4 cup cilantro, chopped
•1 clove garlic, chopped
•1 teaspoon ginger, grated
•chili sauce sauce as sriracha to taste
•salt to taste
WHAT TO DO:
FOR THE EGG ROLLS:
1.Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.
2.Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.
FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
3.Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.
RAW PASTA SALAD WITH CREAMY LEMON AND HERB DRESSING: [averie cooks]
This meal came together in 5 minutes.
FOR THE SALAD:
1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)
Optional: 1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)
FOR THE DRESSING:
1/4 c mayo (regular, soy, Vegenaise, etc.)
2 – 3 tbsp honey (to keep vegan, use maple syrup, agave, brown rice syrup)
1 tbsp lemon juice
1 tsp EVOO
1 tsp basil (fresh or dried)
1/2 tsp dill
1/2 tsp fresh-ground pepper, or to taste
pinch salt, optional
Stir to combine
WHAT TO DO:
Spiralize the zucchini. (Spiralizer info, what I have and use, and where to buy one is here)
Add the diced vegetables and protein.
Coat and toss with dressing. Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture. Or simply mircowave the entire plate of food for 30 seconds if you want a “hot meal”.
Yields: 2 healthy sized plates of food, or 3 more medium sized plates.
GERMAN POTATO SALAD: [KARTOFFEL SALAT]
Traditional German potato salad (served warm). Electronic image by Ron Flaviano for Homeplate and Metro Monthly.
INGREDIENTS
6 medium potatoes
½ teaspoon salt
¼ teaspoon pepper
4-5 slices diced bacon (save bacon fat)
1 medium onion chopped
1-2 stalks celery diced (green peppers optional)
1 tablespoon yellow mustard
4 tablespoons water
3 tablespoons vinegar
½ teaspoon sugar
3 hard-boiled eggs coarsely chopped
PREPARATION:
Cook potatoes and peel. Potatoes have to be warm; cut into thin slices. Add diced onions and celery (and optional green peppers). Add salt and pepper. In a pan, cook bacon until crisp (Drain bacon fat, but save.) In the pan leave the bacon grease, add mustard, water, vinegar, and sugar. Add a little Maggi or a half beef bouillon. Heat the pan and bring to a boil. Tturn off and pour liquid mixture over the potatoes; mix well Add the hard boiled eggs. Add salt and pepper to taste. If the dressing is too dry, add a little more water and vinegar. Serve at room temperature.
Guten Apetite!
ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.” She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit http://www.metromonthly.net for more of Helga’s recipes.
AVOCADO SALAD: [ON THE DECK]
This versatile salad is both nutritious and tasty. Avocado, slivers of red onion, apple and bean sprouts highlight the best flavours of summer.
INGREDIENTS:
•2 avocados (sliced)
•1 Granny Smith Apple
•1 rd onion sliced finely
•½ punnet of bean sprouts
DRESSING:
•6 T olive oil
•3 T fresh lemon juice
salt and pepper to taste
•1 t sugar
HERE'S HOW:
1.For the dressing add lemon juice and olive oil in a bowl and whisk until emulsified. Season with salt, pepper and sugar to taste.
2.Cut apple, red onion and avocado into the thin slices and sprinkle a third of the dressing over it in a separate bowl.
3.On a serving platter layer the bean sprouts, avocado, red onion, apple slices as you prefer.
4.Sprinkle with black pepper and drizzle the remainder of the dressing over the salad.
BABY BRAAI POTATO, ROCKET AN JALAPENO SALAD: [Castle Lite or Hansa Pilsener: [food meets beer]
INGREDIENTS:
• 1kg new (baby) potatoes
• 2 whole garlic cloves
• 150ml olive oil
• 200g jalapeno peppers
• A packet of rocket
• Juice and zest of one lemon
• 3 tomatoes blanched, seeded and cut into wedges
• 30ml vinegar
• 1 teaspoon mustard
• Pinch of sugar
• 30g pink peppercorns, crushed
• 80g walnuts
• Salt
WHAT TO DO:
1. Mix 15g peppercorns with 50ml olive oil, lemon zest and the juice of one lemon.
2. Cut the potatoes in half and toss into the oil mixture. Leave in the oil mixture for 30 minutes.
3. In the meantime, get your braai medium hot. If your braai grid has large gaps, layer foil on top. Place the potatoes and whole garlic cloves onto the foil, turning regularly to avoid burning, until they are soft. Remove from heat, peel garlic and set aside.
4. In a mixing bowl, vigorously whisk 30ml vinegar, 90ml olive oil, mustard and a pinch of sugar to make the vinaigrette (salad dressing). Season with salt.
5. In a large bowl, toss potatoes, half a packet of rocket, jalapeno, garlic and tomato wedges.
6. Moisten with vinaigrette.
7. Arrange on a platter, top with remaining rocket and sprinkle walnuts on top.
CLASSIC MACARONI SALAD - FLUTEN FREE: [The cutest blog]
2 cups uncooked gluten free elbow macaroni (I always use Tinkyada brand)
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup thinly sliced celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled egg, sliced
Dash Paprika
HERE'S HOW:
Cook macaroni until al dente; drain and rinse with cold water. Cool completely.
For Dressing: in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, gently combine the macaroni. celery, carrot and onion. Add dressing and toss gently to coat.
Refrigerate until serving. Garnish with egg and paprika. Yield: 8 servings.
POTATO SALAD: [ON THE DECK]
There are many versions of potato salads but this is one that combines the essentials, like egg and mayonnaise, with some other tasty ingredients.
•6 potatoes, peeled and quartered
•1 cup of mayonnaise
•Handful of Italian parsley
•1 cup spring onion, chopped finely
•¼ cup lemon juice
•4 hard-boiled eggs, cut into halves
•2 tsp Robertsons Atlantic Sea Salt
WHAT TO DO:
1.Boil the potatoes until they are tender enough to stick a fork in. Set aside.
2.Place eggs and potatoes in a large serving bowl and sprinkle over spring onions.
3.Pour lemon juice over the contents and add the mayonnaise
4.With a wooden spoon, mix the potato salad.
5.Season to taste with salt and garnish with Italian parsley.
6.Refrigerate for 1-2 hours before serving.
7.NOTES:
Bacon bits can be added to this salad if desired. For a vegan potato salad, leave out the eggs and mayonnaise and add a dash of olive oil.
THREE BEAN SALAD: [ON THE DECK]
INGREDIENTS:
•1 tin baked beans
•1 tin butterbeans
•1 tin French cut green beans
•1 green pepper, cored and diced
•1 red onion, peeled and diced
•125ml brown vinegar
•125ml fruit chutney
•125ml soft brown sugar
•Olive oil
•Robertsons Freshly Ground Black Pepper
HERE'S HOW:
1.Combine ingredients in a salad bowl bar the olive oil and pepper.
2.Mix thoroughly with a wooden spoon. Sprinkle with a dash of olive oil and pepper.
3.Refrigerate for a 1-2 hours before serving.
A braai is definitely complete with these side dishes, although don’t forget the mielies on the cob and garlic bread.
POTATO SALAD WITH SWEET AND CREAMY DRESSING: [WOOLWORTHS RECIPES - Recipe By: Alida Ryder]
Prep Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4
YOU'LL NEED:
•500 g baby potatoes
•4 Tbsp mayonnaise
•2 Tbsp condensed milk
•80 ml lemon juice (about 3 small lemons)
•2 Tbsp chives, chopped
•Salt and black pepper, to taste
HERE'S HOW:
1. To cook the potatoes, boil, steam or roast until just tender (approximately 15-20 minutes) then allow to cool to room temperature.
2. To make the dressing, combine all the ingredients and pour over the potatoes.
3. Toss to coat the potatoes in the dressing.
4. Sprinkle with the chopped chives and serve.
BILTONG AND BLUE CHEESE SALAD: [ANINA'S RECIPES]
Biltong and Blue Cheese Salad with Candied Pecans will have your guests speechless. Because their mouths will be full, get it?
Serve with your favorite dressing, a fresh squeeze of lemon juice and fresh ciabatta with butter. Serves four as a main.
INGREDIENTS:
•80 gr bag of fresh rocket.
•80 gr bag of curly lettuce.
•1 small cucumber, sliced into long fine strips.
•A small 380 gr jar grated beetroot, drained
•2 large carrots peeled and sliced into long strips.
•400 gr hunters finely sliced biltong.
•50 – 80 gr blue cheese, depending on your liking.
•100 gr pecan nuts.
•5 tablespoons sugar.
•Micro greens or sprouts for garnish.
WHAT TO DO:
•For the candied pecans, heat your sugar over medium heat until melted. Slowly add more heat and as soon as your sugar changes to a golden brown colour, chuck the pecans in and give it a good stir to cover.
•Melted sugar is hot, so be careful!
When you have been able to cover all the pecans in sugar, carefully transfer them to a plate to let them cool.
•So, with your salad, you have free reigns here; layer your leaves with cucumber, carrot and beetroot, top with hands full of biltong, a generous adding of blue cheese crumbs and top up with pecans. Garnish if you like.
•Or just chuck everything together then, ok?
The addition of the candied pecans gives such an exciting sweet texture to the already salty biltong and sharp blue cheese. Add your own variety of salad ingredients like cherry tomatoes or red onion – I found the combination above to be quite spectacular!
HERBY RICOTTA AND CHERRY TOMATO PASTA SALAD: [DOMESTIC GODDESS BLOG]
Serves six
INGREDIENTS:
250g ricotta cheese
Half a chilli finely chopped (optional)
3 Tbsp extra virgin olive oil (reduce if desired)
1 large clove of garlic, finely chopped
¼ cup chopped fresh herbs (reserve a few for garnish)
½ tsp of salt
¼ tsp of fresh ground black pepper
250g mini Italian tomatoes, cut into quarters (reserve a few for garnish)
250g fusilli pasta cooked in very salty water and drained
80g salad pack of choice (optional)
WHAT TO DO:
In a large bowl combine the ricotta, chilli, oil, garlic, herbs, salt and pepper by mashing it up together with a fork. Add the tomatoes and pasta and combine lightly with a fork. Refrigerate until ready for use.
Before serving arrange the salad leave on a platter and spoon the pasta salad mixture on top. Garnish with a few tomato quarters and the fresh herbs.
LOW FAT POTATO SALAD: [DOMESTIC GODDESS BLOG]
Serves 4
INGREDIENTS:
4 large / 6 medium / 8 small potatoes
a dash of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
2 Tbsp of a pale good vinegar (white balsamic or tarragon vinegar are nice)
1 Tbsp of sugar or honey
½ a cup of good quality vegetable stock
A pinch of salt
200g low fat yogurt (Greek yogurt of you are feeling decadent)
½ a cup of a good mayonnaise (Hellman's is my favorite)
4 Tbsp of basil pesto (optional)
1 heaped tsp of sugar
½ tsp of salt and a grind of pepper
¼ of a cucumber, seeded
2 large / 4 small Gherkins
¼ Red and ¼ yellow bell peppers, finely cubed (optional)
WHAT TO DO:
Peal and chop your potatoes into small bite sized chunks (about 1 to 2 cm cubes) and boil then in salted water until just tender. You want the potatoes to keep their shape so be careful not to over cook them.
While your potatoes are cooking, finely chop your onion and fry until translucent. Remove from the heat and the vinegar, sugar, salt and stock.
Drain the potatoes and pour the stock over them. Very gently combine the potatoes and stock, taking care not to break the potatoes. Allow this to cool in the fridge while making your sauce.
Combine the yogurt, mayo, pesto if using, sugar and salt and pepper to taste. Chop the cucumber, gherkins and peppers into very small cubes and add 3/4 to the sauce, reserving the last 1/4 for garnishing the salad.
Combine the cooled potato mixture with the sauce and refrigerate until needed. Garnish with the remaining chopped veggies just before serving.
MELON SALAD: [By: Pink Polka Dot Food]
Prep Time: 30 mins
Total Time: 30 mins
Serves: 6
A refreshing salad with melons, feta cheese and fresh herbs
INGREDIENTS:
•600g cubed watermelon
•600g cubed spanspek
•3 spring onions, diced
•125g feta cheese, diced
•Juice and zest of 2 lemons
•fresh coriander leaves
•fresh mint leaves
•15ml dried chilli flakes
HERE'S HOW:
1.Place the watermelon, spanspek, spring onions and feta in a salad bowl.
2.Add the lemon zest and mix carefully.
3.Drizzle with the lemon juice.
4.Garnish with fresh mint and coriander leaves.
5.Finally sprinkle the chilli flakes over and serve.
KOMKOMMER EN TAMATIESAMBAL: [WEGSLEEP]
’n Sambal gee nie alleen kleur aan ’n bord kos nie, maar dit is ook ’n “koeler” happie vir die palet, so tussendeur die kerrie.
BENODIG:
•¼ komkommer
•1 groot tamatie
•10 ml sout
•50 ml asyn
•10 ml suiker
•2 groen soetrissies, fyngekap
•50 ml grofgekapte koljanderblare (dhania)
MAAK DAN SO:
•Skil die komkommer, verwyder die pitte en rasper die witvleis.
•Sprinkel sout oor en laat dit vir 10 minute staan.
•Verwyder die tamatiepitte en kap die tamatie fyn.
•Dreineer die komkommer en druk die pulp met ’n stukkie papierhanddoek droog.
•Voeg die gekapte tamatie en die gerasperde komkommer saam.
•Meng die res van die bestanddele in ’n aparte bakkie en giet dit oor die tamatie-en-komkommermengsel.
WegSleep sê:
Maak die sambal net voordat jy dit bedien, sodat die tamatie en komkommer nie verlep nie.
MY WENK:
Ook baie lekker saam met 'n pita of wrap en 'n vleiserigheidjie.
TUNASLAAI: [WEGSLEEP]
Visdis in ’n kits.
Tunaslaai is al klaar ’n maaltyd op sy eie, maar deur net ’n paar bestanddele by te voeg maak jy seker die magies kom vol.
BENODIG:
* ’n hand vol groenbone
* 3 eiers
* 2 tamaties
* gemengde slaaiblare
* 2 blikkies tunastukke, gedreineer
* 1 blikkie mieliepitte
* sout en peper
MAAK DAN SO:
1 Maak hulle skrik. Kook die groenbone vinnig totdat hulle heldergroen, maar nog ferm is. Dompel dit dan dadelik in koue water.
2 Hou die horlosie dop. Kook die eiers vir 6 minute – die geel moet nog nie regdeur hardgekook wees nie. Laat dit dan eenkant afkoel.
3 Kyk hoe heilsaam. Sny die tamatie in skyfies en rangskik dit bo-op die slaaiblare op ’n groot bord, gevolg deur die groenbone en tuna.
4 Hier, kiep-kiep! Sprinkel die blikkie mieliepitte bo-oor.
5 Te pragtig. Dop die eiers af, sny dit in wiggies en pak dit bo-op die slaai. Strooi ’n bietjie sout en peper oor.
WegSleep sê: As die slaai te droog is na jou smaak, kan jy ’n avokadopeer in blokkies sny en dit byvoeg.
SHAVED GOUDA AND CABBAGE SLAW WITH CUMIN SEED DRESSING: [WOOLWORTHS RECIPES]
Prep Time : 20 minutes
Serves : 4 to 6
INGREDIENTS:
•150 g mild gouda
•1-2 baby cabbages
•6-8 salad onions, thinly shredded
•3 Tbsp (45ml) white wine vinegar
•1 heaped tsp Dijon mustard
•6 Tbsp olive oil
•1 Tbsp cumin seeds, lightly toasted
•sea salt and freshly ground black pepper
HERE'S HOW:
1. For the dressing, combine the white wine vinegar, Dijon mustard, olive oil, cumin seeds, salt and pepper.
2. Thinly slice the cheese using a cheese slicer and the cabbage using a mandolin.
3. Toss the cabbage, onions and cheese with the dressing and serve immediately.
BANANA BRAAI SLAAI: [spar recipe]
Prep Time: 10 minutes
Cook Time: no cooking required
A delicious, tropical fruit salad featuring bananas, pineapple, grapes and crunchy almonds in a yoghurt and chutney dressing. • This salad is full of fibre and natural flavour. Bananas are a good source of energy, packed with calcium for strong bones; potassium for muscle cramps and tryptophan which is converted into the ‘happy hormone’ serotonin.
(Serves: 5 - 6)
INGREDIENTS:
•440 g can SPAR pineapple chunks, well drained
•2 medium bananas, peeled and sliced
•small bunch black or green seedless grapes, rinsed
•100 g SPAR almonds
•5ml peri peri spice
•175 ml SPAR plain low fat yoghurt
•25 ml SPAR pineapple chutney
•salt to taste
HERE'S HOW:
1. Combine the fruit and nuts in a salad bowl.
2. Blend the yoghurt, chutney and salt. Pour this dressing over the fruits.
3. Serve chilled as is, or on a pillowpak of SPAR Freshline salad leaves.
HINTS AND TIPS:
Pour the drained pineapple syrup into 3 plastic lolly moulds and freeze them. These are popular with the children on hot summer days as an alternative to ice cream.
CHICKEN ORZO SALAD:
Preparation time: 20 minutes;
serves: 4-6
YOU'LL NEED:
•150g (1 cup) uncooked orzo [rice noodle]
•1 cup skinned, shredded, boneless rotisserie or boiled chicken breast, or left over chicken
•½ cup English cucumber, diced
•½ cup red capsicum (bell pepper), diced
•½ cup orange capsicum (bell pepper), diced
•⅓ cup (spring) green onions, thinly sliced
•1 tablespoon fresh basil, finely chopped
•½ cup crumbled feta cheese (optional) or any other cheese as suggested below.
LEMON DRESSING:
•Ingredients for Lemon Dressing (you can double or triple as required)
•2 tablespoons fresh lemon juice
•4 tablespoon extra-virgin olive oil
•2 teaspoons honey
•1 teaspoon finely grated lemon or lime rind (Zest)
•½ teaspoon crushed garlic (you can also substitute garlic with thyme or add both)
• kosher salt and freshly ground black pepper
HERE'S HOW:
1.Cook orzo in a large pan of salted water, according to package instructions, omitting oil, until al dente. Drain and rinse with cold water. Place in a large bowl.
2.For the lemon dressing: combine lemon juice, olive oil, honey, lemon or lime rind (zest) and crushed garlic. Shake well to combine. Season with kosher salt and freshly ground pepper. Adjust seasoning, if required.
3.Drizzle lemon dressing over orzo, toss to coat.
4.Add chicken, diced cucumber, chopped red & yellow capsicums (bell peppers), green onions, and basil, toss gently. Season to taste with salt and pepper.
5.Sprinkle with Feta cheese, if using, or any other preferred cheese as suggested below.
PLEASE NOTE:
•I prefer to add salt to the Orzo, at the cooking stage, it gives it a better taste. You can omit salt if you wish. Orzo is a rice shaped pasta.
•Cheese variations: you can substitute Feta for crumbled goat cheese, or Parmigiano Reggiano.
•Salad variations: instead of cucumber you can use zucchini (courgette) or fresh asparagus spears.
•You can also add grapes or cherry tomatoes, olives, fresh baby spinach or use whole-wheat orzo.
•Herb variations: parsley, mint, basil, dill or any other of your choice.
ROAST BUTTERNUT, BROCCOLI AND BARLEY SALAD: [DOMESTIC GODDESS - Posted by Thekla Salmon]
Serves 8
INGREDIENTS:
3 cups of butternut, peeled & cut into smallish pieces
2 tsp olive oil
Pinch of salt
20 rosemary leaves, bruised (optional)
250g pearl barley
300g broccoli, cut into florets, don’t discard the stems, trim and cut into sticks
100g sun-dried tomatoes, rehydrated and sliced
1 small red onion, halved and thinly sliced
1/2 cup toasted omega mix seeds
2 Tbsp small capers
15 black olives, pitted
½ Tbsp of fresh mint leaves, chopped
FOR THE DRESSING:
2 Tbsp balsamic vinegar
2 Tbsp olive brine
3 Tbsp olive oil
1 Tbsp whole grain mustard
1 tsp of sugar
1 garlic of clove, finely chopped
½ tsp of salt
Freshly ground black pepper
WHAT TO DO:
Pre heat the oven on grill. Place the butternut slices on a baking tray and toss with olive oil and rosemary and pinch of salt. Roast for 20 minutes, or until tender and browning.
Boil the barley for about 25 minutes in salted water until tender.
In a separate bowl big enough for the whole salad, whisk the dressing ingredients together. Drain the barley and add it to the dressing. Mix well and allow it to cool.
Boil the broccoli in salted water for a few minutes. You want it still to be firm. Drain and rinse in cold water to preserve the colour.
Add the broccoli, butternut and all the remaining ingredients to the barley and toss together before arranging it on a platter.
BEAN SALAD: [LIFESTYLE RECIPES]
The perfect side dish for a truly South African braai.
YOU'LL NEED:
1 packet green beans, (300g), tailed
1 can baked beans, (410g)
1 can kidney beans, (410g), drained and rinsed
60 ml chives, chopped, or use salad onions
2 tbsp PnP mayonnaise
1 pinch salt and milled pepper
3 tbsp white balsamic vinegar
WHAT TO DO:
Blanch green beans in boiling water until just cooked but still crunchy. Refresh in iced water
Mix baked beans, kidney beans, chives, mayonnaise and balsamic vinegar together.
Season and toss through green beans.
SIDE DISHES FOR THE BRAAI: BABY POTATO AND MIXED HERB SALAD: [By: Pink Polka Dot Food]
Recipe Type: Side dish
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4
A baby potato recipe; baby potato’s are served with fresh herbs and a few other simple ingredients.
INGREDIENTS:
•500g baby potatoes
•1 onion, finely chopped
•45ml mixed fresh herbs (oregano, basil, chives and thyme), shredded
•60ml wholegrain mustard
•15ml olive oil
•30ml lime juice (or lemon juice)
WHAT TO DO:
1.Cook the baby potatoes until cooked in salted water and drain.
2.Add the onions and fresh herbs and mix through.
3.Mix the mustard, olive oil and lime juice together and mix into the potato mix.
CHICKEN CAESAR SALAD: [GETAWAY - JUSTIN BONELLO - Photo by Matthys van Lill.]
(Serves four)
YOU'LL NEED:
•4 chicken breasts
•1 head romaine lettuce, torn apart and washed (if you can’t find one use normal lettuce)
•2 cups white bread, cubed into 1×1 cm blocks
•5 tots olive oil
•3 cloves garlic, crushed or chopped
•1 egg
•2 tots red-wine vinegar
•1 lemon, juiced
•1 tsp Worcester sauce
•1 tsp mustard
•3 anchovy fillets (optional)
•1 tsp capers, drained (optional)
•salt and pepper
•3 tots Parmesan cheese, grated or shaved
WHAT TO DO:
To make the croutons, mix two crushed garlic cloves with two tots of olive oil and mix that with the cubed bread. Spread the bread cubes out on a baking tray and bake at 180°C for 10 minutes or until golden brown.
To make the dressing, boil the egg for one minute, no longer. Remove from the water and let it cool off. This is called ‘coddling’. Now mix the remaining garlic, the vinegar, lemon juice, Worcester sauce, mustard, anchovies and capers. Whisk everything together and then add the egg. Whisk again. Now slowly, and bit by bit while continuously whisking, add the remaining three tots of olive oil. Add salt and pepper to taste.
Braai the four chicken breasts over a high heat until done. Remove from the fire, let them rest a few minutes and slice. (For a more comprehensive description on how to braai chicken breasts, see my book.)
To assemble the salad, add the lettuce leaves, croutons and half of the dressing to a bowl and toss. Top with the chicken pieces and Parmesan cheese. Serve with the remaining dressing on the side.
TIP:
There is some half-raw egg in the sauce so first, don’t mention it to your guests, and second, eat the salad on the day you make it. Alternatively, you can just leave the egg out of the recipe.
THE BEST DAMN POTATO SALAD: [GETAWAY - by Kati Auld]
Although a braai is ostensibly about the meat, it’s the quality of the side-dishes that makes a braai into a feast. Everyone’s got their favourite twist on a potato salad recipe: some folks are passionate about the inclusion of hard-boiled eggs (shudder) while others say that the key is roasting the potatoes, not boiling them. This recipe’s secret weapon is nutty, buttery, roasted garlic, and it’s a life-changing addition.
INGREDIENTS:
1 kg of potatoes
1/3 cup mayonnaise
½ cup sour cream
2 tsp chopped chives
2 heads of garlic
3 tsp olive oil
WHAT TO DO:
1. Peel the papery outer layers of each garlic head, leaving the individual cloves intact, and slice off the top of each head of garlic, and about a quarter-centimetre of each clove.
2. Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves.
3. Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes.
4. While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes.
5. Once your garlic is browned and sticky (like in photo below), let it cool slightly and then carefully remove each clove, add to a bowl, and mash them with a fork.
6. Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well.
7. Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste.
8. Serve in a pretty bowl, with some chives for garnish if you’re fancy.
CURRIED COUSCOUS SALAD: [INA GARTEN]
Total Time:20 min
Prep:20 min
Yield:6 servings
INGREDIENTS:
•1 1/2 cups couscous
•1 tablespoon unsalted butter
•1 1/2 cups boiling water
•1/4 cup plain yogurt
•1/4 cup good olive oil
•1 teaspoon white wine vinegar
•1 teaspoon curry powder
•1/4 teaspoon ground turmeric
•1 1/2 teaspoons kosher salt
•1 teaspoon freshly ground black pepper
•1/2 cup small-diced carrots
•1/2 cup minced fresh flat-leaf parsley
•1/2 cup dried currants or raisins
•1/4 cup blanched, sliced almonds
•2 scallions, thinly sliced (white and green parts)
•1/4 cup small-diced red onion
WHAT TO DO:
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
PRAWN AVO AND CLEMEN GOLD SALAD WITH SPICY VINAIGRETTE: [WOOLWORTHS RECIPES - By:Colleen Grove]
Prep Time : 20 minutes
Cook's Tips :
This can also be prepared as a beautiful salad. In that case finely slice the salad ingredients, leaving the prawns whole, cube the avocado pear to include, leave the ClemenGold in segments and serve on a bed of baby spinach leaves and wild rocket.
Serves : 4
Serving Suggestion : Serve with extra black pepper.
INGREDIENTS:
•500 g prawns, cleaned, cooked and chopped
•1 baby fennel bulb, finely chopped
•1 red onion, thinly sliced
•1 yellow pepper, chopped
•1 cucumber, finely diced
•2 segmented and roughly chopped ClemenGolds
•2 avocado
•50 ml ClemenGold juice
•80 ml extra virgin olive oil
•5 ml honey, to serve
•1 red chilli, finely chopped
•3 coriander, finely chopped
•Mint, finely chopped
•2.5 ml cumin
•sea salt and freshly ground black pepper
WHAT TO DO:
1. Whisk all vinaigrette ingredients together in a small bowl or jug and set aside. Catch the ClemenGold juice for the vinaigrette.
2. Using a sharp knife remove a thin slice from the rounded bottom of each avocado half to stabilize and then place one half on each plate.
3. Mix all the finely chopped salad ingredients together then divide and pile into the avocado halves on each plate. Reserve 4 whole prawns for garnishing.
4. Garnish with a whole prawn then drizzle the vinaigrette over and serve immediately.
CHICKEN WITH BEAN SALAD: [By YOU - HOPE MALAU]
Serves 4
Preparation time: 10 min
Standing time: 15 min
Cooking time: 15 min
INGREDIENTS:
5 ml (1 t) ground cinnamon
10 ml (2 t) paprika
30 ml (2 T) brown sugar
80 ml (⅓ c) oil
4 chicken pieces
salt and freshly ground black pepper
15 ml (1 T) balsamic vinegar
5 ml (1 t) Dijon mustard
200 g green beans
2 cans (400 g each) three bean mix
handful of fresh parsley, chopped
WHAT TO DO:
Preheat the oven to 180 °C. Mix the cinnamon, paprika, sugar and 30 ml (2 T) of the oil. Toss the chicken in the mixture and season with salt and pepper.
Mix the vinegar, mustard and remaining oil in a bowl. Blanch the green beans in a pot of boiling water for 5 minutes then add to the balsamic mixture with the canned beans and parsley.
Brown the chicken in a hot pan, transfer to a baking sheet and roast in the oven for 10 minutes or until cooked. Serve the chicken with bean salad.
THREE BEAN SALAD: [ANINA’S RECIPES]
INGREDIENTS FOR THREE BEAN SALAD:
•1 tin baked beans
•1 tin butterbeans
•1 tin French cut green beans
•1 Green pepper, cored and cut finely
•1 red onion, peeled and cut finely
•125ml brown vinegar
•125ml fruit chutney
•125ml soft brown sugar
•Drizzle of olive oil
•Salt and black pepper to taste
METHOD FOR THREE BEAN SALAD:
•Add all the ingredients together in a mixing or salad bowl, except the olive oil and seasoning.
•Once all the beans and marinades are mixed through, drizzle with olive oil and season with salt and pepper.•
•Refrigerate for a few hours before serving.
Yeah guys, it really is that easy! Chuck everything in one bowl and you are ready to enjoy a great holiday with your family and friends. Relax, open a bottle of bubbly and enjoy total bliss…
MOROCCAN STYLE PASTA SALAD: [By Christine Benlafquih]
This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco – cured meat, olives, Edam cheese, and veggies – and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets.
Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours, 30 minutes
Yield: Serves 8 as a side.
INGREDIENTS:
----- For the Pasta Salad -----
•500 g (1 lb.) tri-colored rotini (spiral) pasta
•1 cup salami or saucisson, cut into very thin sticks
•1 cup Edam cheese (or other variety), cut into tiny cubes or grated
•1 colored bell pepper, finely chopped or cut into thin sticks
•1/2 cup sliced green olives
•1/2 cup corn
----- For the Vinaigrette -----
•2/3 cup vinegar
•2/3 cup olive oil
•1 small onion, finely chopped
•3 cloves of garlic, partially crushed but not pressed
•2 teaspoons dried za'atar or oregano
•1 1/2 teaspoons sugar
•1 teaspoon salt
•1/4 teaspoon cayenne pepper (optional)
WHAT TO DO:
Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients – up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
Stir the salad before serving.
POTATO AND BEETROOT SALAD WITH MOZZARELLA: [Written by Jacqueline Meldrum]
This tasty and satisfying salad is perfect for the 5:2 diet. Only 300 calories per serving and you even get a drizzle of salad dressing.
INGREDIENTS:
•500g potatoes, halved and cooked until tender
•20 baby plum tomatoes
•1 ball light mozzarella, torn roughly
•20 baby beets in vinegar
•½ courgette, grated
•3 tbsp olive oil
•2 tbsp balsamic vinegar
•1 handful fresh dill, chopped
•a good grinding of black pepper
WHAT TO DO:
1. Before assembling your salad, pat the beetroot dry on kitchen paper, or your salad with turn pink. Divide the potatoes, mozzarella, tomatoes, courgette and beetroot between 4 plates, then make your dressing. 2. To make your dressing, simply whizz up the oil, vinegar and herbs together and season with black pepper. You can also do this with a fork or whisk, but I have a mini food processor that is perfect for these small jobs.3. Dress the salad and serve. You may season with salt if you think it needs it.4. Enjoy!
Details
Total time: 20 mins
Yield: Serves 4
SWEETCORN, BACON AND PARSLEY SALAD: [nigel slater - photograph: Jonathan Lovekin]
Raw sweetcorn, which I have used here, is less sugary than cooked and has a more satisfying crunch.
Serves 2
INGREDIENTS:
olive oil 3 tbsp
smoked streaky bacon 4 rashers
salted, roasted almonds 50g
sweetcorn a large head
parsley a handful
WHAT TO DO:
Warm the oil in a shallow pan, slice the bacon into long thin strips and fry in the oil till almost crisp. Add the almonds and cook for a minute or two.
Slice the kernels from the corn cob and stir them into the bacon. Mix briefly so the raw corn is coated with the bacon fat then toss with torn parsley leaves and serve immediately.
BROOD EN TAMATIESLAAI: [WEGRY SE BOSKOS]
Brood voed ’n nasie!
Dié tamatieslaai van Rita van Dyk is veel meer as ’n slaai; dis ’n maaltyd op sy eie. Geuriger kry jy nie sommer nie.
Jy het nodig vir 4 tot 6 mense:
• 3 ciabatta-broodrolletjies
• 30 ryp kersietamaties, gehalveer en teen kamertemperatuur voorgesit
• 2 eetlepels kappertjiesaad (capers)
• 1 rooi-ui, geskil en in skywe gesny
• 280 g-bottel geroosterde soetrissies in olyfolie, gedreineer
• 1 eetlepel rooiwynasyn
• 2 eetlepels olyfolie
• ’n paar blare vars basiliekruid, in stukkies geskeur (as jy nie vars basilie het, nie, gebruik ’n lepel of twee basiliepesto)
• sout en gemaalde swartpeper na smaak
MAAK DAN SO:
Hoe taaier hoe lekkerder. As jy van die ciabatta-rolletjies koop wat halfpad gebak is, moenie dit verder bak nie; gebruik dit net soos jy dit gekoop het. Dit is lekker as die brood effens “taai” is. Sny die rolletjies in hapgrootte blokkies en sit dit in ’n groot slaaibak.
Lekker souserig. Meng die res van die bestanddele saam en voeg dit by die brood. Gebruik jou hande om die slaai behoorlik te meng sodat die brood met die heerlike olyfoliesous bedek is.
VINNIGE BOTTERSKORSIESLAAI: [WEGRY SE BOSKOS]
Slaai ná weke op pad.
Hierdie is ’n lekker toerkos, sê Pierre. Jy kan drie weke toer, die botterskorsie uit die bakkie haal en die aand slaai eet wat nie na pakkie smaak nie.
Jy het nodig vir 4-6 mense:
•1 botterskorsie
125ml lemoensap
•25 g perskejellie
•suurlemoensap na smaak
MAAK DAN SO:
Tjop-tjop.
Skil die botterskorsie en rasper dit fyn.
Gooi die jellie en lemoensap by, geur dit met die suurlemoensap en sit voor.
BRAAIED BEEF SALAD WITH MINT: [Author: Bodys Cooks]
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 4-6
INGREDIENTS:
•500g Beef tenderloin
•4 cups lettuce
•1 cup torn mint leaves
•¼ cup minced red onions
•1 cucumber
•2 limes
•1 tbsp soy sauce
•⅛ tsp cayenne
•1 tbsp water
WHAT TO DO:
1.Braai beef tenderloin to medium rare.
2.Toss lettuce with torn mint leaves, the minced red onions and the diced cucumber.
3.Whisk together the juice of the limes, the soy sauce, cayenne and the water.
4.Slice beef thinly; add juices to the dressing.
5.Serve beef over salad; drizzle with dessing.
BRAAIED SHRIMP SALAD WITH CHILLI AND BASIL: [Author: Bodys Cooks]
BAIE LEKKER HET NOU DIE AAND VIR MY HIERVAN GEMAAK!
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 4
INGREDIENTS:
•200g Shrimps
•4 cups salad greens
•1 cup Thai basil leaves
•¼ cup minced red onions
•1 cucumber
•2 limes
•1 tbsp fish sauce
•¼ tsp red-pepper flakes
•½ tsp sugar
•1 tbsp water
HERE'S HOW:
1.Grill raw shrimp until firm.
2.Toss salad greens with torn Thai basil leaves, the minced red onion and the diced cucumber.
3.Whisk together the juice of the limes, fish sauce, red-pepper flakes, sugar and water.
4.Toss with greens and vegetables.
5.Lay shrimp on top and serve.
WILD RICE CASHEW SALAD: [PATRICIA CORNWELL]
12 Servings
INGREDIENTS:
1 cup wild rice, (2 4-ounce packages)
4 1/2 cups chicken broth, or 4 bouillon cubes dissolved in 4 1/2 cups water
1 cup coarsely chopped cashews
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 green onions, sliced
Dressing:
3 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon Oriental sesame oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
WHAT TO DO:
1.Place the wild rice in a fine strainer and rinse under cold water, drain well, and transfer to a rice cooker.
2.Add the chicken broth and start the rice cooker.
3.Alternately, if a rice cooker isn't available, bring the chicken broth to a boil in a saucepan and stir in the rice; when the mixture boils again, cover the pan, turn the heat to low, and let cook 40-45 minutes or until most of the liquid has been absorbed and the rice is tender.
4.Whichever method is used, transfer the cooked rice to a colander and drain off any excess liquid, then place in a large bowl.
5.Meanwhile, spread the cashews on a microwave-safe plate; microwave in 1 minute increments, stirring after each, until the nuts smell good and are lightly toasted (They won't turn as brown as when toasting in the oven); set aside to cool.
6.When the rice is room temperature, stir in the fresh vegetables and toss with the dressing.
7.If making ahead, cover and refrigerate two hours or up to 3 days; if serving within four hours, stir in the cashews before refrigerating; otherwise, stir in the cashews just before serving.
8.Dressing:
Place all ingredients in the blender or MagicBullet; blend until well mixed. If no blender is available, whisk the ingredients together.
FAUX POTATO SALAD: [KUL AARTAPPELSLAAI]
INGREDIENTS:
1 head medium cauliflower, broken into florets
1 carrot, sliced
2 hard cooked eggs, chopped
4 green onions, chopped
1 celery rib, sliced
1/4 pitted green olived, halved
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
WHAT TO DO:
Bring 1 quart of water to a boil. Add cauliflower and cook for 5 minutes. Drain. Pat dry with paper towels.
Add carrot, eggs, green onions, celery, olives and pickle.
In a small bowl, combine mayonnaise, mustard, salt and pepper.
7 COLOUR RICE SALAD: [SIBA'S TABLE]
INGREDIENTS:
•1 tbsp olive oil
•1 onion, diced
•2 cloves garlic, chopped
•250g smoked bacon, diced
•1 red pepper, diced
•1 green pepper, diced
•1 yellow pepper, diced
•1 tbsp, heaped, mild curry powder
•400g cooked basmati rice
•2 tbsp fresh thyme, chopped
•Salt and freshly ground black pepper
WHAT TO DO:
How to make 7-Colour Rice"
Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until slightly soft.
Add the bacon and cook until slightly crispy.
Add the peppers and cook for another 2 minutes or until just starting to soften.
Add the curry powder and cook for a further 30 seconds or so.
Add the rice and thyme and stir until combined.
Season to taste and keep warm, cover with foil or a lid until serving time.
BEET AND CARROT SALAD:
serves 2
I had a downright aversion to beets until I tried Jenny Cornbleet's shaved beet salad. Now, I really like them. Not love, but like. And that's quite a change. By the way, if you experience beeturia, don't worry, it's harmless ... although it can indicate iron deficiency.
This salad is also really convenient. I sliced and marinated the veggies the night before and let them sit in the fridge until lunch the next day and just tossed them in with the spinach.
INGREDIENTS:
2 beets, sliced
3 carrots, sliced
1 medium onion, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons agave
1 clove garlic, pressed
5 ounces spinach
1/4 cup walnuts
salt and pepper
WHAT TO DO:
Slice the beets, carrots, and onions thinly into a lidded container, I use a zip lock box. Whisk together the olive oil, lemon juice, agave, and garlic and pour over the veggies. Put the lid on and shake to distribute the dressing well. Put in the fridge for a few hours or up to two days. Toss with a generous helping of spinach, some chopped or whole walnuts, salt and pepper, and a bit of the marinade.
BLOMKOOL EN BEET KELK: [DIE NATHANIëL TAFEL]
JY BENODIG:
250g gaar blomkool
250g gaar beet
2 eetlepels roomkaas
1 eetlepel pietersielie, fyngekap
¼ teelepel komyn
1 eetlepel mascarpone
2 eetlepels vars room
¼ teelepel kerriepoeier
1 eetlepel suurlemoensap
1 eetlepel grasuie, fyngekap
seesout
1 eetlepel sesamsaad, liggies gerooster
ekstra grasuie vir garnering
MAAK DAN SO:
Plaas beet, roomkaas, pietersielie en komyn in voedselverwerker. Meng tot puree en plaas in yskas tot benodig. Plaas blomkool, mascarpone, room, kerriepoeier, suurlemoensap en grasuie in voedselverwerker. Meng tot puree. Geur liggies met sout. Verdeel tussen 8 kleinerige glasies. Skep blomkoolpuree bo-op beet mengsel. Garneer met sesamsaad en grasuie. Bedien met dun repies roosterbrood.
HOENDER EN AARTAPPELSLAAI: [RESEPTE.COM]
BENODIG:
500g jong aartappeltjies, in dik skywe gesny
1 eetlepel balsamiese asyn
3 eetlepels olyfolie
100g babaspinasieblare
400g of vier gaar hoenderborsies in skywe gesny
100g gehalveerde kersietamaties
MAAK DAN SO:
Kook die aartappelskywe in water tot sag, so 5 minute.
Giet water goed af en verbruin in 2 eetlepels olyfolie vir so 7 tot 8 minute in ‘n braaipan tot lekker goudbruin.
As al die skywe nie inpas nie, doen in twee sarsies.
Voeg die asyn, die oorblywende olie en spinasieblaartjies by tot hulle verwelk.
Dis sommer gou-gou.
Voeg dan hoender en tamatie by, roer deur, snipper ‘n paar grasuie daaroor en skep op!
BALSAMIC MAPLE DRESSING WITH PEAR AND PECAN SALAD: JAMIE COOKS IT UP -[Recipe from my sweet friend and neighbor Shanna Olsen]
Time: 15 minutes
Yield: 6 servings
NOTE:
The salad is best if the dressing and the chopped pear are added just before serving. The dressing can also be made several days in advance and will keep for up to 1 week in the fridge.
DRESSING:
1/4 C real maple syrup
2 Tb balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 C canola oil
SALAD:
half (10 ounce) package Spring Mix Lettuce
1/2 C toasted pecans
1 ripe pear, chopped
1/2 C craisins
1/2 C feta cheese
WHAT TO DO:
1. For the dressing you need real maple syrup. Now, regular maple syrup just doesn't cut it. Believe, me won't you? I took this recipe on a test drive with Mrs. Butterworth and she didn't pass. Real maple syrup, please. Place 1/4 cup into your blender, or small mixing bowl if you have an immersion blender.
2. Add 2 tablespoons of balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Blend it well to combine.
4. Add 1/4 cup oil and blend it in.
For the salad you will need about half of a (10 ounce) package of Spring Mix Lettuce. Sprinkle it with 1/2 cup toasted pecans, 1 ripe pear, that has been chopped, 1/2 cup craisins and 1/2 cup feta cheese. Toss the salad together and top with dressing. Serve immediately.
FLAVORFUL POTATO SALAD: [JAMES COOKS IT UP]
Yield: 15 servings
Time: 1 hour prep + 2 hours refrigerate
INGREDIENTS:
12 large potatoes
9 eggs
1 onion, chopped
1 C Best Foods Mayonnaise
1 C Miracle Whip Salad Dressing (I used light)
2 T Dijon mustard
1 C sweet pickle relish
1 T lemon juice
salt and pepper to taste
HERE'S HOW:
1. Peel and cut your potatoes into 1 1/2 inch cubes. This is approximate, of course. Don't go getting out your ruler to make everything a standard size. You do want the potato cubes to be about the same size, so they will cook evenly...but don't kill your self over perfection here. That is a good life rule to follow, now isn't it?
2. Throw your potatoes into a large pot, cover with hot water and boil them up nice and fine. They will take about 15-20 minutes. Strain the water off and set them aside to cool.
3. Boil your eggs in a medium sized sauce pan. Pour cold water over the top of the eggs when they are done, then peel and cut into small pieces.
4. When the potatoes and eggs are cooled add all ingredients to a large bowl. Stir everything around until it is well mixed. Add a bit more salt and pepper if needed. Refrigerate for 2 hours before serving.
BEST POTATO SALAD EVER:
Found somewhere on the interwebs.
INGREDIENTS:
•6 hard boiled eggs
•10 potatoes (boiled)
•1 C. mayo
•1/2 C. ranch dressing
•1/3 C. dill pickle relish (i just slice up pickles and add a bit of juice)
•2 T. mustard
•1 1/2 t. salt
•1/2 t. pepper
•1/8 t. paprika
•1/8 t. celery seed
•500g. chopped cooked bacon (crunchy)
•1 onion chopped (browned in the bacon grease)
HERE'S HOW:
1.Chop the eggs and potatoes to the sizes you like and put them in a large bowl with the cooked onion and mix.
2.In another bowl mix together mayo, ranch, relish (pickles), mustard, salt, pepper, paprika, and celery seed.
3.Pour the the mayo/ranch/spices mix in with the eggs and potatoes and mix to combine.
4.Right before you serve it mix in the bacon. This will ensure the bacon is still crispy.
CALAMARI SALAD: [easy cooking by Nina Timm ]
I found some calamari steaks at the fish monger the other day and had it in the fridge for a couple of days while trying to find a good recipe for it. There was no time for slow cooked food, so one lunchtime my daughter and I got back from school and we decided today is the day for a calamari salad….
WHAT TO DO:
I simply scored the calamari with a crisscross pattern and marinated it for about 10 minutes in Olive oil, lemon juice and soy sauce.
In the meantime we made a salad with a young Asian mix leaves, halved cocktail tomatoes, cucumber and some Strawberries. The strawberries were Chloe’s idea and what a stunning combination it turned out to be…. When the salad was ready, I heated a pan and quickly fried the calamari – about 30 seconds on each side. Serve with a simple dressing of your choice. To keep the Asian flavors I used a glug of olive oil, some soy sauce, lemon juice and zest and a pinch of sugar. I thought about adding a few drops of peanut oil, but in hindsight I think it would have over-powered the subtle sweetness of the strawberries. The salad was a delight and cooking with my child was such a pleasure She has a wonderful palate already and she is only 7. I cannot wait to try more of her creations….
INDONESIAN CUCUMBER SALAD: [Recipe and photos by For the Love of Cooking]
Serves: 4
Prep Time: 5 min.
INGREDIENTS:
1 cucumber, peeled & sliced
1 tbsp red onion, diced
1 tbsp fresh cilantro, chopped
3 tbsp seasoned rice vinegar
1/2 tsp sugar
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
HERE'S HOW:
Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.
Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.
MOM'S POTATO SALAD WITH A TWIST: [by Pam]
My mom is a great cook and one of her best dishes is potato salad. It’s a huge hit with everyone that eats it. I have never made it before and decided to give it a try – I added just a few things to make it my own. My stepfather-in-law Bud uses big chunks of black olives in his version and I really liked the flavor and color they added. It was a very tasty potato salad that went well with the barbecue ribs I made. If you want to kick it up a bit try a little wasabi mixed in… my sister Dana loves it that way. Don’t worry Mom, yours is still my favorite.
INGREDIENTS:
•5 large potatoes, skinned, boiled until fork tender & diced into bite size chunks
•5 hard boiled eggs, diced
•1/4 sweet yellow onion, diced finely
•1/2 cup of sliced black olives, drained
•1 tbsp fresh parsley, chopped
•1/4 cup dill pickle juice
•2 tsp of red wine vinegar
•1/2 – 3/4 cup of regular (tastes better) or low fat mayonnaise
•1 tsp celery salt
•1 tsp dried mustard
•Salt and pepper to taste
•Paprika (sprinkled on top for garnish)
HERE'S HOW:
Just like my mom, I boil my large potatoes with the skin on. Once they are fork tender I let them cool and simply peel off the skin. I then dice into bite size chunks. Combine the remaining ingredients (except paprika) in a large bowl & mix thoroughly. Taste and re-season if needed. Put into a serving bowl & sprinkle with paprika. Enjoy!
ORANGE AND AVOCADO SALAD: [VIRGIE AND HATS]
This is scaled for a big crowd on a huge platter. You can bring it all the way back to 1 avocado and 1 orange.
INGREDIENTS:
10 ripe avocados
10 juicy navel oranges
1/4 of a red onion, finely chopped
extra-virgin olive oil for drizzling
fleur de sel or Maldon sea salt for sprinkling
HERE'S HOW:
1. Peel the avocados and cut into 6 to 8 lengthwise slices. Use a sharp knife to take the skin and pith off of the oranges. First, slice off each end, then set up on one of the flat ends and cut with the knife just under the pith, rotating the orange and removing skin and pitch in sections. Flip to the other flat end and remove remaining pith with your knife. Slice in half lengthwise and remove the center of the orange. Cut each orange into 8 or so slices. Place slices in a bowl as you go. Collect up all the juices from the cutting process and reserve.
2. Arrange orange and avocado slices in alternate on a large platter, in concentric circles or however you like. Drizzle all the juice from the orange over the platter, making sure avocados are covered. Sprinkle onion over, and drizzle olive oil over. Sprinkle with just a little Maldon salt or fleur de sel. Taste. Adjust seasoning. Serve.
MAKLIKE AARTAPPELSLAAI: [Deur Huisgenoot Digitaal]
Christina Olivier van Tzaneen het hierdie aartappelslaai-resep met ons gedeel.
Genoeg vir: 4-6 mense
Bereiding: 15 minute
Gaarmaaktyd: 30 minute
SLAAI:
6 aartappels
3 hardgekookte eiers
1 ui
1 groen soetrissie, ontkern
5 ml (1 t) vars gemaalde
swartpeper
SOUS:
60 ml (¼ k) olyfolie
15 ml (1 e) wit druiwe-asyn
5 ml (1 t) dille of tiemie
SO MAAK JY:
1.SLAAI:
Kook die aartappels in soutwater gaar en trek die skille af.
Sny al die bestanddele in kleiner stukke en geur goed met sout en peper. Plaas in ’n slaaibak en hou eenkant.
2. SOUS:
Meng die olyfolie en asyn saam en giet oor die aartappels terwyl dit nog warm is.
Meng liggies met ’n vurk en strooi die kruie oor die slaai.
Plaas in yskas om af te koel.
MEDITERRANEAN QUINOA SALAD: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
A Mediterranean inspired quinoa salad with juicy tomatoes and cucumbers along with tangy red onions and salty kalamata olives and feta.
INGREDIENTS:
•1 cup quinoa, rinsed [gebruik koeskoes as jy nie quinoa kan kry nie]
•1 1/2 cups water
•1 cup tomato, sliced
•1 cup cucumber, sliced
•1/4 cup red onion, diced
•1/4 cup kalamata olives
•1/4 cup feta, crumbled
•1 (15 ounce) can chickpeas, drained and rinsed
•3 tablespoons lemon juice (~1 lemon) or red wine vinegar
•3 tablespoons extra virgin olive oil
•1/2 teaspoon oregano
•1 clove garlic, grated
•salt and pepper to taste
WHAT TO DO:
1.Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
2.Meanwhile, prepare the remaining ingredients.
3.Mix the quinoa, tomatoes, cucumber, red onion, olives, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper.
NOTES:
I like my quinoa to be al-dente and not mushy so I use a little less than the commonly called for 2 cups for 1 cup of quinoa; I use 1 1/2 cups of water when I rinse the quinoa and 1 3/4 cups when the quinoa is pre-rinsed.
TIP:
Cook the quinoa a day ahead to save time.
OLD FASHIONED HAM SALAD: [JAM HANDS]
Besides making ham and pineapple sandwiches, Ham Salad is my favorite way to use up leftover ham. For a delicious treat, serve this Ham Salad with butter crackers and slices of Swiss cheese. It is crazy delicious. Enjoy!
Makes many servings
•2 cups ham, fat trimmed off and diced
•1/2 cup miracle whip
•1/4 cup mayo
•2 tsp. dried onion flakes
•1 tsp. stone ground mustard
•1 Tbsp. sweet pickle relish (You could use Dill pickle relish instead if you prefer)
•Garnish: Butter crackers and sliced Swiss cheese, cut into squares
HERE'S HOW:
1. Dice the ham into small 1/2" cubes. Add all of the remaining ingredients except for the relish to a food processor and pulse until chunky. (You want it to be smooth enough to spread on crackers, but not so smooth that it becomes a paste. Check every few pulses and watch closely to get the desired consistency).
2. Transfer the spread to a mixing bowl and stir in relish. Serve with crackers and Swiss cheese.
KOUE HEEL MIELIESLAAI: [Ideaal Vir Braai]
BENODIG:
Jong vars heel Geelmielies (1 of 2 per Persoon)
1 Bottel Franse Slaaisous
MAAK DAN SO:
Kook Mielies vir 15 min [Afhangende van grootte]
Sny Mieliestronke in 4 - 5 cm stukke
Sit in marineerbak saam met Slaaisous en draai af en toe om.
Geniet saam met braaivleis.
POSH COLESLAW: [SPAR RECIPES]
Prep Time: 10 minutes
Ditch the classic mayonnaise dressing, and make a few changes along with a piquant but sweet dressing to bring out the best of the combined flavours and textures of the salad.
INGREDIENTS: [5 - 6]
•1 each baby red cabbage and green cabbage, shredded
•1 disc SPAR feta cheese, crumbled or cubed
•Handful fresh mint leaves, finely chopped
•125ml SPAR pumpkin seeds
DRESSING:
•Thumb-finger length, fresh root ginger, peeled and finely grated
•15ml SPAR honey
•Generous grinding black pepper
•2 ml wholegrain mustard
•100ml SPAR extra virgin olive oil
•Generous pinch salt
WHAT TO DO:
1.Toss the salad ingredients together.
2.To serve, drizzle on the dressing, and toss to lightly coat the ingredients.
HINTS AND TIPS:
A pack of ready-to-use carrot and cabbage coleslaw mix, can be substituted for the red and green cabbage mix.
An easy way to grate fresh ginger is to trim off the knobbly bits so the root is “square-edged”, then slice off the peel from each side. This stick is then easier to work with for grating.
PRAWN, COCONUT AND MANGO SALAD: [SPAR RECIPES]
A moist summer salad with all the flavours of an island holiday! Perfect for entertaining. HIERDIE IS ABSOLUUT HEERLIK!
INGREDIENTS: [Serves: 6]
1 bag SPAR pink prawn tails thawed (750 g)
375 ml SPAR long grain parboiled rice
5 ml salt
½ can SPAR lite coconut milk
¼ bottle SPAR mango chutney
1 bunch fresh mint, rinsed and shredded
2 ripe mangoes, cubed
½ bunch fresh dhania (coriander), rinsed and coarsely chopped
1 medium red onion, finely diced
salt and freshly ground black pepper to taste
SPAR olive oil
Salt and freshly ground black pepper
HERE'S HOW:
1.Boil the rice in salted water for +-20 minutes, or until the grains are swollen and tender, and all the water is absorbed.
2.Stir in the coconut milk, chutney and mint. Set aside to cool.
3.Flash-fry the prawns in two batches, in a little heated olive oil, for 3 minutes, until they turn whitish-pink and opaque. Set them aside to cool to room temperature.
4.Add the prawns to the rice, along with the cubed mango, dhania and onion. Check seasoning and chill before serving.
HINTS AND TIPS:
To cube the mango easily, slice off both rounded sides, from the stalk end.
On each of the two slices, cut in two directions, down to the skin, through the flesh.
Hold a slice on both ends, and pull downwards to semi- invert the skin, so the cubes become exposed and easy to manoeuvre off the skin with the flat side of the knife, directly into the bowl.
When mangoes are out of season, used canned mangoes but drain off the syrup really well.
If you enjoy a hotter dish, include 2 finely slivered chillis when flash-frying the prawns.
MARBLE POTATO SALAD: [YELLOWFANTASIES]
I once ate a very creamy, sweet and sour potato salad at an aunt’s house and I’ve never forgotten its taste; especially when paired with fried chicken. I don’t usually like the taste of red onion because I find it too strong, but I noticed that it tasted good in the salad. I wanted to “copy” it but using smaller potatoes and using less red onion. I remembered ordering the potato salad from Kenny Rogers and liked it as well.
Anyway, here are the ingredients I used for the salad:
marble potatoes
bacon
mayonnaise
mustard
pickles
pickle juice
pineapple slices
1 tbsp of pineapple juice
1 tbsp of sugar
red onion, chopped finely
WHAT TO DO:
1. Clean the potatoes. Boil them until they’re cooked.
You can cut them in half or boil them whole. You can peel them or leave leave the skin on. As much as I wanted to boil them whole, I wasn’t able to buy a lot. The marble potatoes I bought weigh less than half a kilo so I cut them into three parts instead. I didn’t peel them because I love the texture of the salad when it’s not peeled.
2. Rinse the cooked potatoes in tap water.
3. Make sure that there’s no excess water.
4. Transfer the potatoes in a bowl.
5. Fry some bacon strips. Then, chop them to turn them into bits. Resist the desire to put bacon in your mouth.
6. Add mayonnaise, a little bit of mustard, red onion, bacon bits, pickles, a little bit of pickle juice, pineapple slices, a tablespoon of pineapple juice and a tbsp of sugar.
You can use sour cream instead of mayo or mayo and a little bit of sour cream — it’s completely up to you.
7. Mix well. Adjust the flavors according to your taste.
8. Transfer to another container. Put it in the ref or directly in your mouth.
It’s sweet, it’s sour, it’s saucy and incredibly delicious!
CHEF'S SALAD: [AFAMIILYFEAST]
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
4-6 servings
INGREDIENTS:
•1 head romaine lettuce, chopped
•I small or half of large head of iceberg lettuce, chopped
•1/3 medium cucumber, peeled and sliced ultra thin
•A few very thin slices of red onion
•1 small stalk of celery, cut into thin slices
•Few very thin slices of green bell pepper
•Few very thin slices of yellow or orange bell pepper
•¼ pound Virginia ham, sliced ¼ inch thick and cut into strips
•¼ pound deli chicken or turkey, sliced ¼ inch thick and cut into strips
•¼ pound Swiss cheese, sliced ¼ inch thick and cut into strips
•1 large ripe tomato, cut into eight wedges
•Three hard boiled eggs, cut in half
•1 avocado peeled, cored and cut into eight wedges
•8 pitted black olives
•½ pound bacon cooked crisp
•Our Honey Dijon Ranch Dressing (see recipe here), or your favorite salad dressing
•Slices of good crusty bread, for serving
WHAT TO DO:
1.In a large bowl, toss both lettuce types and place on your serving platter, piling it to the center like a mountain.
2.In any combination you want, add each of the salad ingredients. We put ours together in the order of the ingredients and topped with our honey Dijon ranch dressing - but it is totally up to you!
3.Having all the meat piled towards the center is how Jack remembers this dish being served in more formal food service settings, but you can serve this however you would like.
4.Serve with good crusty bread.
GRILLED CALAMARI SALAD: [robertsons]
7 min cooking time
Serves 4 - 6
TRICK:
The trick is to combine the calamari and the spices only cooking them once the salad is prepared. This way the spices get a chance to marinate the calamari infusing it with flavour.
When preparing a salad only dress it as you are about to serve it. By dressing the salad in advance the oil in the salad dressing will permeate the salad leaves and cause them to become dark and limp.
INGREDIENTS:
•10 ml Robertsons Garlic Salt
•15 ml Robertsons Mixed Herbs
•15 ml Calamari Rings
•200 g Olive Oil
•1 Rocket Leaves
•100 g Strawberries
•1 Fresh Mango
•1 Lemon
WHAT TO DO:
1.Place Robertsons Garlic Salt and Mixed herbs into a bowl.
2.Add calamari and mix well. Allow to stand whilst making the salad.
3.Rinse rocket, dry and place in serving dish.
4.Rinse and cut strawberries in half.
5.Thinly slice the mango. Add strawberries and mango to the rocket.
6.On high heat, heat oil in a griddle pan and add calamari.
7.Fry for 1 minute or until it is not translucent.
8.Add calamari to the salad, squeeze over fresh lemon juice to taste.
PRAWN CRAB AND AVO SALAD: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 10 minutes
A fresh, seafood salad, drenched in a home-made thousand island sauce. Perfect for a light, summer meal or a starter.
INGREDIENTS: [Serves 4]
•1 box (500 g) SPAR Whole Prawns
•1 Freshline butter lettuce
•4 SPAR Crab Sticks
•2 large avocados, sliced
•Dash SPAR Lemon Juice
DRESSING:
•½ cup (125 ml) SPAR Mayonnaise
•1 tablespoon (15 ml) SPAR Tomato Sauce
•½ red pepper, finely chopped
•½ onion, chopped very finely
•8 SPAR Pimento Stuffed Olives, finely chopped
•1 teaspoon (5 ml) SPAR Lemon Juice
HERE'S HOW:
1.Defrost prawns in cold water. Place into boiling salted water for 5 - 7 minutes until they have turned pink and are white inside. Once cooked, shell the prawns leaving the tail intact.
2.Divide the lettuce between 4 serving bowls. Divide the prawns, crab, and avocados between the bowls. Splash with a little lemon juice.
3.To make the dressing: combine all the ingredients. Serve the dressing separate in small bowls.
PRAWN CRAB AND AVO SALAD: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 10 minutes
A fresh, seafood salad, drenched in a home-made thousand island sauce. Perfect for a light, summer meal or a starter.
INGREDIENTS: [Serves 4]
•1 box (500 g) SPAR Whole Prawns
•1 Freshline butter lettuce
•4 SPAR Crab Sticks
•2 large avocados, sliced
•Dash SPAR Lemon Juice
DRESSING:
•½ cup (125 ml) SPAR Mayonnaise
•1 tablespoon (15 ml) SPAR Tomato Sauce
•½ red pepper, finely chopped
•½ onion, chopped very finely
•8 SPAR Pimento Stuffed Olives, finely chopped
•1 teaspoon (5 ml) SPAR Lemon Juice
HERE'S HOW:
1.Defrost prawns in cold water. Place into boiling salted water for 5 - 7 minutes until they have turned pink and are white inside. Once cooked, shell the prawns leaving the tail intact.
2.Divide the lettuce between 4 serving bowls. Divide the prawns, crab, and avocados between the bowls. Splash with a little lemon juice.
3.To make the dressing: combine all the ingredients. Serve the dressing separate in small bowls.
CHINESE CABBAGE SALAD:
2 Cups Finely shredded white Cabbage (only use the outer leaves, not the hard white part)
4 Finely chopped Spring Onions (White and green parts)
1 Cup Hot Cooked Chinese Noodles ***
60ml Toasted Flaked Almonds
30ml Toasted Sesame Seeds (I used the black ones)
45ml Grape Seed Oil (or canola oil)
10ml Sesame Oil
Salt
HERE'S HOW:
Mix all the ingredients in a large bowl and toss to combine - check the seasoning.
I cut the noodles slightly to make mixing and eating easier.
*** Make sure the noodles are hot when you add them to the salad, so it softens the cabbage slightly.
This salad is best served chilled.
SHRIMP COBB SALAD WITH CILANTRO LIME VINAIGRETTE: [CLOSET COOKING]
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
2 servings
A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette!
INGREDIENTS:
1kg medium shrimp, peeled and deveined
•2 tablespoons olive oil, divided
•1 tablespoon Emeril's Essence Creole Seasoning
•4 slices bacon, diced
•2 large eggs
•5 cups chopped romaine lettuce
•1 avocado, halved, seeded, peeled and diced
•1 cup canned corn kernels, drained
•1/2 cup crumbled goat cheese
FOR THE CILANTRO LIME VINAIGRETTE:
•1 cup loosely packed cilantro, stems removed
•Juice of 1 lime
•1 jalapeño, optional
•2 cloves garlic
•Kosher salt and freshly ground black pepper, to taste
•2 tablespoons olive oil
•2 tablespoons apple cider vinegar
INSTRUCTIONS:
•To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
•Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
•Place shrimp onto the prepared baking sheet. Add olive oil and Emeril's Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
•Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
•Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
•To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
• TUNA AND APPLE SALAD: [LUCKY STAR RECIPES]
INGREDIENTS:
Lucky Star Canned Tuna
Macaronni
Carrots (diced)
Green Pepper (diced)
Red Pepper (diced)
One green apple (peeled and diced)
Sweet and sour sauce
Feta Cubes
WHAT TO DO:
Mix together and enjoy for lunch, brunch, supper, with a braai or starter.
Serves 3-4
Serve immediately with cilantro lime vinaigrette.
TUNA RICE SALAD: [PENG'S KITCHEN]
INGREDIENTS:
•5 cups cooked rice
•1 canned tuna in extra virgin oil
•100gm french beans, diced and blanched in hot water
•1 yellow pepper, diced
•2 large tomatoes, deseeded and diced
•2 stalk spring onion, chopped
•3 tbsp mayonnaise
•2 tbsp lemon juice
•pepper to taste
WHAT TO DO:
1.Break up rice with a fork in a large mixing bowl.
2.Flake in the tuna, then add in all the vege.
3.Stir in mayo, lemon juice and pepper. Serve immediately.
MY WENK:
Ek voeg nog stukkies pynappel en seldery ook by.
Verminder die resep vir minder mense. 5 koppies rys maak te veel slaai vir 4 - 6 mense.
Jy kan die rys ook vervang met gaar pasta, wat ek gewoonlik doen.
WARM STEAK AND BUTTERNUT SALAD: [HOMEMADE HEAVEN]
Qualities vary according to servings
Steak cooked medium rare (or as you like it)
1 Butternut roasted with a little sugar and olive oil and then cooled.
A tossed salad with any ingredients which take your fancy -
MY SALAD INCLUDED THE FOLLOWING:
Onion
Tomato
Avocado
Lettuce
Carrot
Mushrooms
Olives
Cucumber
HERE'S HOW:
Place the salad on the plate and top with warm sliced steak and cooled butternut cut into chunks.
Drizzle with the balsamic reduction.
THE BALSAMIC REDUCTION:
½ Cup Balsamic Vinegar
45ml Sugar
WHAT TO DO:
Place both ingredients in a small saucepan and heat.
Boil gently until reduced by about ½.
I served this with a onion and garlic focaccia.
MY SISTER-IN-LAWS ASIAN SALAD: [Author: anél potgieter . lifeisazoobiscuit]
Prep time 15 mins
Total time 15 mins
Serves: 6
INGREDIENTS:
•2 small baby cabbages, finely sliced (or two cups of sliced cabbage)
•2 large carrots, grated
•200g green beans, thinly sliced
•200g baby corn, thinly sliced
•100g unsalted cashews, crushed
•2 spring onions, chopped diagonally
•a large handful coriander, chopped
DRESSING:
•2 tbsp white sugar
•2 tbsp rice vinegar
•1 tbsp sesame oil
•2 tbsp sunflower oil
•2 tblsp soy sauce
•1 red chillie, chopped
HERE'S HOW:
1.Chop and grate all the fresh ingredients.
2.Mix all the salad dressing ingredients well.
3.Mix all salad ingredients together with the salad dressing and there you go. Scrumptious, healthy and just irresistibly delicious.
BEET EN PYNAPPELSLAAI: [ONBEKEND]
BENODIG VIR 4 - 6 PORSIES:
• 2 koppies gaar beet, in blokkies gesny
• ½ koppie gaar ertjies
• ½ koppie pynappel, geskil en in blokkies gesny
• 1 eetlepel gerasperde ui
SLAAISOUS:
• ¼ koppie suiker
• 1¼ eetlepel mielieblom
• ¹/3 koppie witwynasyn
• ¼ koppie water
• 2 eetlepels botter
• ½ teelepel sout
MAAK DAN SO:
Meng die bestanddele vir die slaaisous en prut dit oor baie lae hitte vir sowat 5 minute. Laat eenkant afkoel.
Sit die slaaibestanddele in ’n mooi bak en giet die sous daaroor.
Beïndruk jou gesin mateloos.
WENK:
Maak die beet die vorige dag gaar sodat jy die slaai vinnig aanmekaar kan slaan, of koop sommer ’n bottel ingelegde beet van goeie gehalte.
MY WENK:
Los die slaaisous uit en meng net met mayonnaise.
ITALIAN WINTER SALAD: [ROBERTSON RECIPES]
1 hr 25 min cooking time
Serves 4
INGREDIENTS:
•1 Large Brinjal sliced
•75 ml Olive Oil
•1 Head of Garlic broken up
•125 ml Large Black Olives
•2 Red Peppers cut into large chunks
•2 Large Baking Potatoes cut into wedges
•15 ml Robertsons Italian Herbs
•45 ml Balsamic Vinegar
•Robertsons Black Pepper
•Robertsons Atlantic Sea Salt
•Fresh Basil Leaves to serve (optional)
WHAT TO DO:
1.Place the brinjals in a single layer in an oven roasting dish. Top with whole unpeeled garlic cloves, olives and drizzle with oil. Place peppers on top and lastly the potato wedges.
2.Sprinkle with the herbs and splash with the balsamic vinegar. Season to taste.
3.Cover with foil and bake in a hot oven of 200°C for about 45 minutes. Remove from oven and toss the vegetables.
4.Bake uncovered for a further 30 minutes or until vegetables are tender.
5.Serve with fresh basil leaves.
EASY CUCUMBER SALAD: [ [THE COOKING BRIDE - Author: Lisa B.]
Serves: 4
INGREDIENTS:
•¼ cup sugar
•¼ cup rice vinegar
•1 teaspoon kosher salt
•½ teaspoon red pepper flakes
•2 cups cucumber, halved lengthwise, seeded, and thinly sliced
•½ cup red onion, thinly sliced
WHAT TO DO:
1.Combine first four ingredients in a large bowl.
2.Stir until sugar is dissolved.
3.Add cucumber and onion. Toss to combine.
4.Chill until ready to serve.
CRAZY CHINESE POTATO SALAD: [RECIPELION]
When you tired of making the same old potato salad recipes time and time again, try out this unique version featuring bok choy, bacon, green onion, soy sauce and more. You can't beat the combination of flavors in this Crazy Chinese Potato Salad. Everyone will love this delicious take on a classic potluck recipe and they're sure to be coming back for a second helping once they taste how great this dish is.
INGREDIENTS:
•6 medium potatoes (about 2 1/2 pounds)
•4 slices bacon, well-cooked and crumbled
•3/4 cup bok choy, chopped [gesien PnP verkoop dit nou]
•1 red pepper, diced
•1/2 cup green onion, chopped
•1/4 cup cilantro, chopped
•1 1/3 cup mayonnaise
•1 teaspoon sugar
•1 tablespoon soy sauce
•2 taspoons sesame oil
•1/4 teaspoon hot mustard powder
•1/8 teaspoon salt
WHAT TO DO:
1.Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks.
2.Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste.
3.Put all solid ingredients together in a large bowl, then add the sauce and mix well.
4.Chill until ready to serve.
GEMARINEERDE PROVOLONE SLAAI: [KOOKKUNS]
(bedien 6)
BENODIG:
500 g kersietamaties (Rosa is heerlik)
200 g Provolone
varsgemaalde swartpeper
vars basielkruid
olyfolie
MAAK SO:
Sny die Provolone in blokkies en besprinkel met olyfolie en peper. Meng saam met die res van die bestandele en hou vir ten minste 30 minute in die yskas.
Heerlik saam met Franse brood.
WACKY NOODLE PASTA SALAD: [RECIPELION]
Wacky Noodle Pasta Salad isn't your average pasta salad recipe. It has all the fresh ingredients of a normal pasta salad, but uses egg noodles for the pasta! The texture of the noodles makes this easy side dish recipe one that everyone will love. With vegetables, Italian dressing, seasonings, and cheese, the flavors of this simple pasta salad come together to create an amazing dish for picnics, potlucks, or a family dinner.
Chilling Time: 1 hr
INGREDIENTS:
•1 pound medium-size egg noodles, cooked and drained
•1 cup zucchini, shredded
•1 cup carrots, peeled and shredded
•1 1/2 cup broccoli, chopped
•1/2 cup green onion, chopped
•1 packet Italian dressing seasoning mix
•2 tablespoons lemon juice
•1 cup olive oil
•1/4 cup red wine vinegar
•3 ounces parmesan cheese
WHAT TO DO:
1.Mix dressing mix, lemon juice, olive oil and vinegar together. Combine all salad ingredients in a large mixing bowl. Add dressing and toss to coat.
2.Refrigerate for at least 1 hour. Immediately before serving, add parmesan cheese and toss to coat.
REBECCA'S CHAKALAKA SALAD: [KOO RECIPES]
INGREDIENTS:
2 onions, chopped
2 yellow and red peppers, chopped
1 pineapple, cubed
2 cans 410g KOO Hot and Spicy Chakalaka with Baked Beans
Handful of coriander, chopped
WHAT TO DO:
1.Fry the onions, until brown and soft.
2.Mix all the ingredients together well in a serving dish.
3.Keep aside some of the coriander to garnish the salad – sprinkle over the top, just before serving.
4.Spoon over the pap and meat, or serve as a side dish.
PEACH AND CRABSTICK SUSHI SALAD: [PICK N PAY RECIPES]
Great for lunchboxes.
Less than 1 hour
Serves: 4
INGREDIENTS:
1 packet crab sticks
3 cups cabbage, shredded
2 large carrots
2 cling peaches
2 tbsp pickled ginger
Dressing
1 tsp sesame oil
80 ml mayonnaise
1 tsp wasabi paste
WHAT TO DO:
•Mix all the dressing ingredients together.
•Toss salad ingredients in a bowl and drizzle over dressing.
•Mix to coat well.
•Place salad in serving bowls and scatter with sesame seeds.
•Serve with soy sauce, extra pickled ginger and wasabi.
CARROTS, STEWED MUSHROOMS AND PEA SALAD: [by Julia Volhina]
Total cooking time: 1h
This salad is a perfect dish itself, there is not meat used to prepare it, just a lot of mushrooms and vegetables, however it can be served as a side dish for any meat, poultry or fish main dish if you like.
Carrots and Stewed Mushrooms Salad tastes good as warm as well as cooled, leftover can be easily stored in fridge. Hope you will like it!
INGREDIENTS:
3 shallots or 1 middle onion
5-6 carrots (middle size)
7-8 field mushrooms
1 can of sweet peas (15 oz)
2-3 spoons of sour cream
1 spoon of olive or sunflower oil
Salt by taste
WHAT TO DO:
1.Prepare ingredients: boil carrots (with skins), get them out of water and let to cool down and skin; rinse and skin field mushrooms; drain liquid from peas:
2.Peel and dice shallots (or onions):
3.Warm up a frying pan with oil. Put shallots (or onions) to the frying pan and cook them over moderate heat until soft 10-15 mins (reduce heat if you see them getting dry):
4.Peel and wash mushrooms, dice them on middle size pieces and add them to the frying pan:
5.Let onions and mushrooms to stew in the juice mushrooms produce until mushrooms are ready, approximately 10-15mins, then season with salt and add 2-3 table spoons of sour cream:
6.Stir everything and let it cook for 2-3 minutes:
7.While mushrooms are stewing, peel prepared boiled carrots, dice them with the same size as mushrooms before and put them to the salad bowl:
8.Turn the heat off, move frying pan to the cold burner and let mushrooms and shallots to cool down for 5-10 minutes then pour mushroom sauce to the salad bowl where carrots are and mix:
9.Add peas and mix everything together:
10.Carrots & Stewed Mushrooms salad is ready! Tastes good warm as well as cooled down:
“FEESTELIKE SLAAI - van als en nog wat:
Hierdie slaai is een van ons gunsteling slaaie, dit bevat heelwat bestandele maar is heerlik vir ‘n spesiale middagete:
Vat ‘n groot platter en pak die hele platter vol van ‘n verskeidenheid blare soos butter lettuce, gewone blaarslaai, roket, basil, en ‘n verskeidenheid ander blare. Nou pak jy die volgende bestandele in ‘n hopie op die blare : kersie tamaties wat in die helfte gesny is, wortel repies, groen, geel en rooi soetrissie repies, skyfies komkommer, gesnyde rooi uie, gesnyde spriet uie, repies hickory ham, repies gerookte hoenderborsies, stukkies gebraaide spek, repies edam kaas, brie kaas wat in blokkie gesny is, croutons, geblikte chickpeas, aarbeie wat in skyfies gesny is, skyfies groen appel, avokado skywe, geroosterde pine kernels. jy pak alles deurmekaar in ‘n hopie op die blare, jy kan tussen die bestandele ook weer van die blare pak. Bedien met ‘n tuisgemaakte vinaigrette slaai sous.
AARTAPPEL EN BILTONGSLAAI: [RECIPES FROM AROUND THE WORLD]
Hier is 'n resep wat Marjorrie J Gouws met ons gedeel het vir 'n grootmaat : Die slaai word gewoonlik by Deli's gemaak by groot kettingwinkels.
Sy noem dat die slaai KOUD bedien moet word, en ja die 4 koppies olie is reg. Pas die resep aan indien jy dit minder wil maak:
BENODIG:
Kook 1 sak aartappels tot sag en sny in blokkies.
Sodra aartappels blokkies koud is gooi genoeg mayonaise oor.
Gooi dan so 600 g biltong by en so 400 g gerasperde kaas.
BRAAI DIE VOLGENDE SAAM:
4 koppies olie
5 koppies uie
Loer af en toe tot sag is.
Sodra die uie dan sag is, gooi die volgende by :
4 koppies asyn
1 kg bruinsuiker
2 groot lepels salad sprinkle
Peper na smaak
1 kop aromat
Sout na smaak
Kook tot asyn baie sterk in kombuis geruik kan word Kook sous mooi deur en gooi oor slaai terwyl nog warm is. Moet asb heeltamal koud wees voor opdiening. Plaas verkieslik in yskas.
Enjoy !!
SLAAIBROODJIES: [Deur Huisgenoot Digitaal]
GENOEG VIR 4-6 MENSE
Bereiding: 10 minute
Gaarmaaktyd: 5 minute
TZATZIKI:
¼ komkommer, gerasper
125 ml (½ k) Griekse jogurt
2 knoffelhuisies, gekap
sout en vars gemaalde peper
SLAAI:
6 snye ciabatta of suurdeegbrood, in lang, diagonale skywe gesny
6 cos-slaaiblare, skoon afgewas
1 appel, in skywe gesny en met suurlemoensap besprinkel
150 g halloumikaas, in repe gesny
6 velletjies parma- of swartwoudham
60 ml (¼ k) amandelvlokkies, gerooster
Voorverhit die oond tot 220 °C.
MAAK SO:
1.TZATZIKI:
Druk soveel moontlik vloeistof uit die komkommer. Meng dit met die res van die bestanddele en hou in die yskas tot benodig.
2.SLAAI:
Pak die brood op ’n bakplaat en rooster 3-5 minute of tot goudbruin in die verhitte oond. Pak op ’n opdienbord.
3.Pak die blare op die skyfies roosterbrood en pak skyfies appel op.
4.Rooster die halloumi in ’n verhitte riffelpan tot swart merkies verskyn.
5.Pak dit op die appel, stapel ’n bondel ham en ’n skeppie tzatziki op en sprinkel die amandels oor.
6.Sit dadelik voor anders word die halloumi rubbertaai.
Nog ’n gaarmaakplan met halloumi: Rol dit in geklitse eier en dan in meel. Braai in ’n bietjie olie. Dreineer en sit dadelik voor.
BERNADETTE'S COLESLAW: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 6
"When I make coleslaw, I add a little of the Blue Cheese Salad Dressing to my mayonnaise, as well as the Lemon and Black Pepper Seasoning and the Green Onion Seasoning. I also only use a packet of the prepared cabbage and carrots, as well as a tin of pineapple pieces! Yummy!" - Bernadette Ashmore Fernandes
DRESSING:
¼ cup (60ml) Ina Paarman's Blue Cheese Dressing
½ cup (125ml) mayonnaise
1t (5ml) Ina Paarman's Lemon and Black Pepper Seasoning
SALAD:
1 x 350g coleslaw mix (see Ina's Tip) or ½ medium cabbage and 3 carrots
1 x 425g tinned pineapple pieces - drained
Ina Paarman's Green Onion Seasoning to taste
WHAT TO DO:
Mix all the dressing ingredients together, it will keep in the fridge. Toss together coleslaw mix, pineapple chunks and dressing. Season to taste with Green Onion Seasoning.
INA'S TIP: To make the coleslaw mix:
½ smallish cabbage
3 large carrots - peeled
Cut out the hard core of the cabbage. Shred it finely with a mandolin slicer or cooks knife. Grate the carrots on the coarse side of the grater. Toss vegetables together.