KERRIEBONESLAAI 

Rika Theron
3 porsies

Bestanddele: 
250 ml droë bone, oornag in water geweek
sout
1 ui, fyn gekap
1 knoffelhuisie, fyngedruk
olie
2 ml kerriepoeier
10 ml suiker
2 ml mosterdpoeier
100 ml mayonnaise
sout & swartpeper na smaak
2 – 3 eiers, hardgekook.

Metode: 
Giet die weekwater af, bedek die bone met skoon, koue water en kook tot sag.  Geur met sout aan die einde van die kooktyd, anders kook die bone nie sag nie.  Dreineer en laat afkoel.  Soteer die ui en knoffel in ‘n bietjie olie tot sag en glansig.  Voeg die kerriepoeier by en roerbraai nog sowat 1 minuut lank.  Verwyder van hitte en voeg die suiker en mosterdpoeier by.  Voeg ook die mayonnaise by en geur na smaak met sout en swartpeper.  Meng met die bone en skep in ‘n bak.  Sny die eiers in kwarte en plaas bo-op.  Sprinkel ‘n bietjie gekapte pieterselie oor.  Verkoel tot benodig.

 

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WALDORF  SALAD 

Rika Theron 
8 portions

Ingredients: 
3 large red apples, washed, cored and diced,
50 ml lemon juice,
3 large green apples, washed, cored and diced,
200 ml raisins,
parsley,
150 ml mayonnaise,
250 ml walnuts, chopped,
salt & pepper,
410 g pineapple pieces, drained and 25 ml syrup reserved,
1 large lettuce, washed and separated into leaves.

Method: 
Combine apples and lemon juice in a small bowl, stir well to coat, set aside.  Place raisins, walnuts, mayonnaise and pineapple pieces in a separate bowl, add reserved pineapple syrup, stir well, add seasoning.  Line a large salad bowl with lettuce leaves.  Shred remaining lettuce, add to mayonnaise mixture.  Drain apples, stir into mayonnaise mixture.  Spoon into lettuce-lined bowl, garnish with parsley.  Cover and refrigerate.  Serve within 1 hour of completion.

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DORAH’S PILCHARD AND PASTA SALAD

Woumarie

Ingredients
400g can Lucky Star Pilchards in Tomato
1 red pepper, cut in half
1 yellow pepper, cut in half
1 green pepper, cut in half
2 cups noodles (macaroni, twist or small shells)
4 tablespoons oil
2 tablespoons vinegar
2 tablespoons chopped fresh basil
250g button mushrooms, finely sliced
1 bunch spring onions, chopped
salt and ground black pepper
lemon juice

Method
Drain the pilchards; keep the sauce. Heat the oven grill. Place the peppers, cut side down, onto a roasting pan and place under the grill for about 15 minutes until the skins are charred. Cover with clean, damp towel and set aside for about 10 minutes to cool. Remove and discard the skins and seed, then slice the peppers. Cook the noodles in lightly salted water for 10 to 12 minutes until cooked but still firm to the bite. Drain. Mix together the oil, vinegar and basil in a large bowl, then stir in the sauce from the can of pilchards. Add the warm pasta, sliced roasted peppers, mushrooms, spring onions and flaked pilchards. Season with salt and pepper and a good squeeze of lemon juice. Toss the salad to mix, and serve immediately or cover and chill in fridge for a couple of hours before serving.

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CURRIED RICE SALAD

Rika Theron
6 portions

Ingredients
250 ml raw rice
150 ml mayonnaise
10 ml curry powder
salt, pepper
cayenne pepper
1 green pepper
seeded and thinly sliced into rings
410 g peach slices, drained and 37,5 ml syrup reserved
10 ml finely chopped parsley.

Method:
Cook rice 20 minutes, drain, cool. Add mayonnaise, curry powder and seasoning, stir well to combine. Reserve 3 green pepper rings, dice remainder, add to rice mixture. Reserve 6 peach slices, chop remainder and add. Cover and refrigerate overnight. Spoon into glass salad bowl, garnish with halved green pepper rings, peach slices and chopped parsley.

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BROODSLAAI

Lynette Muller

Bestanddele
1 brood (korsie loos) in blokkies gesny
6 eiers (fyngedruk met vurk)
6 eet lp asyn
6 eet lp suiker
1 eet lp mostert poeier
500 ml mayonnaise
blokkies kaas
gurkins in skyfies gesny

Metode.
Braai brood blokkies in diep olie en hou eenkant
Meng eiers, asyn, suiker en mostert poeier saam oor lae hitte – roer gereëld sodat nie aanbrand
Haal af van hitte voeg mayonnaise by
Meng brood en sous 1 uur voor opdiening, voeg kaas en gurkins by

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Koolslaai met Jogurtsous

Jan van Niekerk

Lewer 24 porsies

Bestanddele
2 Koolkoppe, fyn gekerf
250 ml Pitlose rosyne
1 Pynappel, in blokkies gesny
4 Wortels, gerasper

Jogurtsous:
600 ml Natuurlike jogurt
60 ml Heuning
60 ml suurlemoensap
30 ml Suurlemoenskil
40 ml Gemmerwortel

Metode:
Meng die bestanddele vir die slaai in ‘n groot mengbak saam. Meng die sousbestanddele saam en giet dit oor die slaai. Roer liggies deur en skep in 2 slaaibakke. Plaas in die yskas vir 2 ure voor opdiening. Lewer 24 porsies.

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Warm Aartappelslaai met Blaauwkrantzkaassous ~ Grootmaat

Jan van Niekerk
Lewer 24 porsies

Bestanddele
4 kg Medium aartappels
15 ml Sout
500 g Spekvleis, in blokkies gesny
2 Bossies grasuie, fyn gekap
15 ml Sout
1 ml Varsgemaalde swartpeper

Blaauwkrantzkaassous:
500 ml Room
250 ml Natuurlike jogurt
25 ml Suurlemoensap
10 ml Sout
5 ml Varsgemaalde swartpeper
250 g Blaauwkrantzkaas, gerasper

4 Grasuie grof gekap vir garnering

Metode:
Kook die aartappels in soutwater vir 20 minute. Dompel in koue water en trek die skille af. Sny die aartappels in skywe en pak die warm skywe in ‘n groot opdienskottel. Hou die aartappels warm. Braai die spekvleis bros.

Sous:
Meng diebestanddele vir die sous alles deeglik saam en giet oor die aartappels. Sprinkel die grasui en spekstukkies oor die aartappels en strooi die sout en peper oor. Lewer 24 porsies.

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Banting-friendly potato-style cauliflower salad

Woumarie

For the salad:
150-185ml quality mayonnaise (or use homemade, recipe below)
7.5ml (1 tsp) ready made mustard
Salt and freshly ground black pepper
1 head cauliflower, broken into bite-sized florets, blanched, drained and cooled
1 onion, finely chopped
125ml (1/2 cup) peas, fresh or defrosted
2 pickled cucumbers, finely chopped
3 hard-boiled eggs
Handful fresh chives, snipped

For the homemade mayonnaise:
1 extra-large egg, well chilled
5ml (1 tsp) vinegar
Finely grated zest of 1 small lemon
125ml (1/2 cup) extra virgin olive oil
Salt and pepper, to taste

Method:
To make the mayonnaise: Using a stick blender, beat egg, vinegar, zest and oil till creamy. Add extra oil if too thick. Season and use on the day of making.
To make the salad: Add the cauliflower florets, onion, peas, pickled cucumber and 2 eggs, grated. Cover and refrigerate for a couple of hours to allow flavours to develop. Top with chives and remaining sliced or halved boiled egg.

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GEVORMDE  APPELSLAAI

Rika Theron

Betsanddele
1 pakkie appel- of suurlemoenjellie
1 k kookwater
1/2 k koue water
3 e mayonnaise
1 1/2 t suurlemoensap
1/2 t sout
2 medium appels, fyngekap
1/3 k fyngekapte seldery
1/4 k gekapte okkerneute.

Metode
Los jellie in kookwater op.  Voeg koue water by en verkoel tot dit begin styf word.  Voeg mayonnaise by en klits tot skuimerig.  Vou suurlemoensap, sout, appel, seldery en neute in.  Gooi in nat vorm en laat stol.

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