AARTAPPELS IN FRANSE SLAAISOUS

Okkie Jaansen van Vuure

Bestanddele Aartappels
500g middelslag aartappels, geskil

Bestanddele Franse Slaaisous
90ml olyf of sonneblomolie
45ml wit asyn
2.5ml aangemaakte mosterd
25ml heuning
2.5ml gemengde kruie
1 knoffelhuisie, gekneus
sout en varsgemaalde swartpeper na smaak

Metde
Kook die aartappels in soutwater tot gaar. Laat effens afkoel en sny in skywe. Meng al die bestanddele vir die slaaisous goed saam. Gooi slaaisous oor warm aartappels en laat dan heeltemal afkoel. Bedien 4 porsies.

Wenk
Hierdie resep werk ook baie goed met klein aartappeltjies

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TAMATIE LEKKERTE

Woumarie

Bestanddele
4 kg geskilde tamaties
1 kg gekapte uie
3 kop suiker
2 kop asyn
2 gekapte “greenpeppers”
Kook saam ± 1uur

MENG EN VOEG BY
2 eetl mosterdpoeier
2 eetl Kerrie
2 eetl sout
2 eetl maizena (hoogvol)
2 eetl koekmeel (hoogvol)
1 kop asyn

Opsioneel en Metode
Ek gooi so 1 tl crushed chillies by die daai ekstra Byt !! Kook goed deur.  Skep in bottels. Mens kry 10 botteltjies uit van die mengsel. Gebruik as ‘n braai bygereg, hamburgers, hotdogs, saam met kerrie geregte, sous oor jou gebraaide wors, as sous by jou pap

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TUISGEMAAKTE TOBASCO SOUS

Woumarie

Bestanddele
150 g rissies
2 liter wit asyn (ordentlike soort)
2 kop suiker
150 g sout (hoeveelheid is reg so)
100 g geskilde knoffelhuisies, gekneus

METODE:
Skep al die bestanddele in ‘n glashouer. Laat trek 2 weke. Verpulp. (Pitte kan uitgehaal word voor jy dit verpulp – dan bietjie minder sterk) Gebruik oor alles.

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How To Make a Béchamel Sauce (White Sauce) 2 Recipes

How To Make a Béchamel Sauce (White Sauce)

What Is Béchamel, and Why Should You Know It by Heart?

A béchamel or white sauce is one of the classic French “mother sauces” that form the basis of much French cuisine.

White sauce is perhaps the most commonly used mother sauce for home cooks.
It forms the backbone of most baked macaroni and cheese recipes, as well as sausage gravy, and it can even be whipped up into savory soufflés.

It is also the secret to truly creamy casseroles and bakes — especially when you don’t want to throw in gobs of cheese.
When you want a creamy texture and luxurious silkiness to a baked dish, mix up this quick and simple sauce of milk (or non-dairy milk!)
thickened with flour, and suddenly you have that creaminess you crave.

The Basic Béchamel Ratio
The basic ratio for a classic béchamel is 3 ounces  or 85gram of fat (butter, ghee, coconut oil) to 3 ounces 85gram of all-purpose flour for the roux.
This ratio of roux will thicken up to a quart of milk, but you can use less milk for a thicker sauce, as we do below.

How to Make White Sauce at Home
White sauce is not terribly tricky, but it wants you to pay attention to it since it can go from white to brown quickly.
We’re only cooking it long enough to remove some of that raw flavor so have everything ready to go before you get started.

Here are the key steps.
Warm the milk: I highly suggest warming your milk before adding it to the hot roux.
Just a few minutes in the microwave will prevent a lot of spurting and splattering on the stovetop when the milk is added to the roux.
Plus, the sauce will thicken much faster with warm milk.
Cook butter and flour to make a roux: A roux — a mixture of equal weights butter and flour — is made by melting butter,
whisking in all-purpose flour, and cooking the two together into a clumpy paste.
The butter and flour swell as they are cooked and will thicken the milk for this creamy sauce.
Add the milk and cook until thickened:
Add just a bit of warm milk to the hot roux and whisk to loosen up the butter-flour mixture.
This also helps prevent lumps in the finished sauce.
Add the rest of the warm milk and whisk, whisk, whisk to combine.
Continue to cook the mixture until thick and creamy.

This glory brought to you by béchamel. (Image credit: Lauren Volo)
How to Use Béchamel

This sauce is a good base for creamy sauces.
It’s often used in gratins like mac and cheese and with baked vegetables and forms the base
of the classic cheese soufflé. Béchamel can dressed up into a pasta sauce with a little extra liquid and some herbs.

 

 

 

 

 

 

 

 

 

 

 

 

 

How To Make Béchamel Sauce (White Sauce)

Makes about 2 cups
Ingredients

2 cups milk
6 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour

Instructions
Warm the milk: Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.
Melt the butter: Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.
Add the flour: Add the flour and stir it quickly into the butter with a wooden spoon.
As you can see in the photo, the butter and flour will be a mixture that looks like wet scrambled eggs at first.
Cook the roux: Cook and stir the flour-butter mixture about 5 to 8 minutes.
The butter and flour will dry out slightly and turn just a bit darker to a more golden color.
Do not let it brown or darken; we are creating a “blond” or golden roux, where the flour has just been cooked.
Add a few tablespoons of warm milk: Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture.
Stir thoroughly to loosen up the thick flour mixture.
Add the remaining milk and whisk: Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture while whisking constantly.
Whisk vigorously until smooth!
Cook until thickened: Cook, stirring constantly, until starting to bubble and thicken.
You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can add cheese, salt, and pepper to create a sauce for mac ‘n’ cheese, or the base for a soufflé.

Recipe Notes
If you use stock (vegetable, chicken, beef, veal, or shellfish) instead of milk as the primary liquid in this sauce, you will have another classic mother sauce: a velouté.
We really love using this easy sauce for lower-fat, extra-tasty pasta sauces, like this rich no-cream wild mushroom pasta sauce.
Storage: Leftover béchamel can be stored in an airtight container in the refrigerator for up to 5 days. Reheat over very low heat on the stovetop.

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Bruinsous

Koekoes Vorster

Bruinsous

Bruinsous is wonderlik in die sin dat dit as sous op sy eie bedien kan word oor pasteie en ander vleis snitte soos boud vleis ens.

Ek gebruik ook hierdie sous resep om my bredies mee te verdik in die plek van pakkies poeiers vol preserveermiddels en bestanddele wat nie gesond is.

So, begin om jouself te leer om hierdie vinnige resep te maak.
Indien jy dalk gluten allergies is kan koekmeel met mielieblom, aartappelmeel, tapiokameel of rysmeel vervang soos volg:

1/4 k 115g (½ k) Botter
70g (½k) Koekmeel
2k Aftreksel van die beesstert
5 Knoffel toontjies, fyn gedruk
Sout en Peper na smaak

Smelt die botter oor medium hitte en voeg die koekmeel by. Die mengsel is amper soos met die maak van witsous, maar ons gaan hier die botter en meel braai totdat dit soos roosterbrood ruik. Die kleur gaan ook karamelagtig word. Dus is ons besig om ‘n “blond” (nie grappies) te maak. Hoe langer jy die meel en botter braai, hoe donker die sous se eind produk.

Sodra jy die regte kleur bereik, voeg die aftreksel en knoffel by. Verhoog die hitte en roer met ‘n ballon klitser totdat die mengsel verdik het. Sout en peper na smaak.

Plaas klontjie botter op sous om velletjie te voorkom om te vorm.

Bron: Annelien Pienaar, Soppe en Souse klas

Hoeveelheid: 600 ml sous

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Chakalaka

Gert

Bestanddele:
3 eetl olyfolie
3 uie (opgekap)
3 knoffelhuisies (gekneus en opgekap)
1 teelepel fyn gemmer (vars gerasper)
2 vars brandrissies (opgekap)
3 soetrissies (enige kombinasie van groen, geel of rooi, ontpit en opgekap)
4 wortels (geskil en gerasper of opgekap)
2 lourierblare
10 ml medium-sterkte kerriepoeier (Sit in volgens smaak)
5ml paprika
1 blikkie opgekapte tamaties
1 pakkie (50 g) tamatiepasta
1 blikkie sousboontjies
Sout en peper (na smaak)
Vars koljander (om mee op te dien)

Metode:
Verhit die olie in jou pot en braai die uie tot deurskynend. Gooi die knoffel, gemmer, brandrissies, soetrissies, wortels en lourierblare by en roer saam met die uie rond. Gooi nou die kerriepoeier en paprika by en laat braai nog ’n minuut lank om die speserye te rooster, maar gaan aan na die volgende stap voordat dinge brand. Voeg nou die tamaties en tamatiepasta by en meng deeglik. Sit die deksel op en laat die potjie prut op medium tot lae hitte vir 30 minute sodat die geure kan ontwikkel en die wortels en enige ander harde bestanddele kan sag kook. Gooi die bone by, meng deur en laat prut vir nog 10 minute. Nou kan sout en peper bygevoeg word.

Geniet saam met pap en vleis

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Cucumber Herb Dip

Lynette Muller

Ingredients
2 cups finely chopped or grated seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
Greens of 2 green onion chopped fine
¼-1/2 cup fresh cilantro chopped fine
1 garlic clove, minced or pressed
¼ -1/2 cup sour cream (I used 1/4 cup plain kefir)
1 tsp lemon juice
1 tsp lime juice
1/4 tsp ground cumin
½ tsp sea salt
Tortilla chips

Method
Remove seeds from cucumber, chop fine, put in colander and add ¼ teaspoon salt. Let rest for 10 minutes to drain juice. Use paper towel to get excess moisture out. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and remaining salt. Pour over cucumber mixture and toss gently to coat. Serve immediately or chill. Serve with chips or can be used to top a pita pocket, fish or chicken. Tastes similar to Tzatziki sauce, the Greek sauce used with gyros.

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CHEESY DIP

Nestle Recipes
This delectable cheese dip goes well with crisps, pretzels or vegetable sticks. It’s also very easy to make.

PREPARATION TIME
5 Minutes

COOKING TIME
10 Minutes

SERVES
5 people

INSTRUCTIONS
Combine the following ingredients in a saucepan:
1 cup of milk
2 tablespoons of flour
1 clove of chopped garlic (or 1 teaspoon of garlic powder)

Method
Bring the ingredients to a simmer, while whisking.
Add 400g of grated cheddar cheese. Stir until the mixture is smooth.
Stir in 1 teaspoon of mustard.
Recommended serving size: 1 batch should be plenty for a family of 4-5

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AVOKADODOOPSOUS

Lynette Muller

Bestanddele
3 avokadopere, geskil en in stukke gesny
125 ml mayonnaise
50 ml suurlemoensap
2ml Tobasco
10 ml sout
1 ml vasgemaalde swartpeper
2 knoffelhuisies gekneus
10 ml gerasperde ui
2 ml paprika
1 ml rooipeper
5 ml suiker
gekapte grasuie

Metode
Versap alles behalwe grasuie saam. Skep mengsel in mooi bakkie en garneer met gekapte grasuie.

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