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