Posted by: Suzie | 2011/02/16
Hi Doc, weet u dalk waar kan ek Nutrament T in die hande kry? Hoop ek spel dit reg. Dit lyk amper vir my of dit van die mark af is. (Lifegain is baie sleg en buildup ook).
Nesle maak dit - bel hulle by 011 514 6000 Dalk is hulle net uit voorraad. Ek hoop nie dit is van die mark af nie! laat weet my? Soetrissie Blatjang - Bottel en Bêre Resepte
750ml appelkoos konfyt
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 dik, roer gereeld.
Bottel warm en verseël dadelik
HETTIE SE SOETRISSIE BLATJANG
4 groen "green peppers"
6 teelepels sout
6 teelepels koekmeel
Kap rissies, uie en tamaties op. Sprinkel nou 6 teelepels sout oor. Laat staan 6 ure - of oornag. Volgende dag dreineer jy dit deur' n sif, moenie afspoel nie. Kook asyn, suiker en mosterd vir 8 - 10 minute. Gooi nou die opgekapte groente by sous. Kook vir ongeveer 'n ½ uur, op 'n lae hitte. Meng nou ½ koppie water met paprika, borrie en koekmeel, gooi by groente. Kook vir so 'n paar minute deur. Bottel warm. Kan maande lank in yskas hou.
500g ryp tamaties
500g soet rissies
125ml groente aftreksel
5ml mostert poeier
Snipper groente fyn. Sprinkel sout oor en laat oornag staan.
Dreineer al die vloeistof af en hou 125ml.
Kook asyn, suiker en mostert tot opgelos.
Roer groente by en laat kook 10-15 minute.
Meng paprika, maizena en borrie en die 125ml aftreksel van groente, saam.
Voeg by groente en kook tot verdik.
Vir bietjie byt, voeg gemaalde rissie by na smaak net voor groente kook.
SWEET PEPPER CHUTNEY-
450 g green - red - orange sweet peppers
675 g onions
900 g tomatoes
250 g fruit sugar
Wash the peppers and cut in half. Then remove the stalk and any seeds and then chop the peppers finely. Peel, core and dice the apples, then finely dice the onions. Wash and dice the tomatoes and place in a large preserving pan. Stir in the paprika, cayenne pepper, ground black pepper and then stir in the vinegar and bring to the boil. Allow to simmer for about 45 minutes. Stir in the fruit sugar, stir until dissolved and continue to simmer until desired consistency is reached. Pour into warmed jars, cover and label. Store in a cool dark place for at least 3 months before using.
GREEN PEPPER CHUTNEY WITH MUSTARD SEEDS
2 teaspoon tamarind paste (available at all Indian stores)
1 tablespoon oil and salt to taste
Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Heat the oil in a saucepan and add the mustard seeds. After it crackles add the paste and sauté. Cook till it separates from the sides.
225 g tamarind
675 ml vinegar
100 g ginger root - grated
1 bulb garlic - chopped
300 ml oil salt
450 g green (bell) peppers - chopped
Soak the tamarind in half the vinegar for 30 minutes. Strain through a sieve and extract the pulp, discard the seeds. Grind the ginger, garlic mustard seeds and chilies in the remaining vinegar. Heat the oil and fry the ground spices and salt for 10 minutes. Add the peppers, sugar and tamarind pulp. Cook over a low heat until the liquid has evaporated and the oil floats to the top, stirring occasionally. Leave to cool. Store in airtight jars for at least a week before serving with any main courses.