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

Advertisements
 

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.

 

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.

 

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

 

Sampioen Sous vir Steak

Frik Lombard

Bestanddele
1 Pakkie Mushrooms
1 Houertjie Room ~ 250 ml
Klein Bietjie knoffel na smaak
Botter om in te braai
Sout en peper na smaak.

Metode
Sny die smapioene fyn. Verhit botter in ‘n pan. Plaas sampieone in die pan en braai tot daar nie meer vloeistof is nie. Gooi nou knoffel na smaak by. En roerbraai so 1 minuut. Gooi nou die room by en kook die mengsel tot verdik. Geur met sout en peper.

 

ROBYSOUS

Rika Theron

Bestanddele
2 t hoenderpoeier,
1 e gekapte ui,
1 e margarien,
1/2 k asyn,
1 k water,
1/2 t droë mosterd,
1 t gekapte pieterselie.

Metode
Laat uie sag word in margarien maar nie bruin nie.  Roer hoenderpoeier, asyn en water by en kook ‘n paar minute.  Verdik met 1 t mielieblom wat met ‘n bietjie water aangemaak is.  Voeg mosterd en pieterselie by en bedien.  Maak 1 tot 1/2 koppies.  Bedien met varkvleis.

 

KNOFFELASYN:

Anna Eksteen

Bestanddele
1 middelslag ui
3 medium tot groot knoffelhuisies
2 lourierlare
1 takkie dragon
3 heel kruienaeltjies
1ml gemaalde neutmuskaat
1ml sout 
750ml wit wynasyn

Metode
Skil die ui en kap dit baie fyn. Skil en kneus die knoffelhuisies. Laat dit saam met die res van die bestanddele 3 weke lank in ‘n toe glasfles in die son trek. Skud die fles af en toe. Syg dit daarna deur en bottel en verseël die filtraat.

 

MADEIRASOUS

Rika Theron

Madeira Sous is heerlik saam met Filet of enige beesvlies

Bestanddele
1 e margarien,
1 wortel, gerasper,
1 ui, gekap,
1 gekrummelde lourierblaar,
knypie tiemie,
3/4 k water,
2 t beesvleispoeier,
1 t mielieblom,
1 t tamatiesous,
1 e gekapte pieterselie,
1/4 k sjerrie.

Metode
Soteer ui en wortel in margarien vir ‘n paar minute.  Voeg lourierblaar, tiemie en water by en kook 5 minute liggies.  Syg deur.  Voeg mielieblom en vleispoeier by vloeistof.  Roer tamatiesous in.  Verhit weer en roer dan die sjerrie en pieterselie in.  Maak ongeveer 1 koppie sous.

 

Witsous ~ Mikrogolf

Frik Lombard

Bestanddele
3 Eetlepels Margarien of Botter
3 Eetlepels Koekmeel
300 ml Melk
Sout en Peper na smaak

Metode
Plaas meel en margarien in ‘n houer. Sit in die mikrogolf vir 30 sekondes op hoog. Vat ‘n beker en gooi melk daarin, sit in die mikrogolf vir 2 minute. Kyk net dat die melk oorkook nie. Gooi nou ‘n bietjie van die warm melk in die margarien en meel mengsel. Gebruik ‘n vurk om dit goed te meng. Gooi weer ‘n bietjie melk by en klits weer goed. Hou so aan tot die mengsel nie meer klonte in het nie. Gooi nou die res van die melk by en meng goed.

Gooi nou die mengsel in die beker. Sit in die mikrogolf op hoog vir 1 minuut. Haal uit, gebruik ‘n vurk en meng goed. Sit weer terug in mikrogolf vir ‘n minuut op hoog. Meng weer goed en sit vir nog n minuut terug, haal uit, gooi sout en peper by en meng. Die witsous is nou reg vir gebruik.

Wenk
Gebruik ‘n groot beker om te sorg dat die witous nie oorkook nie.
Om ‘n heerlikke kaassous te maak, rasper genoeg kaas en voeg by die witsous en meng goed.
As n mens eers die manier bemeester het sal jy nie sommer stoof plaat witsous maak nie.

 

PIESANGSOUS

Rika Theron
6 tot 8 porsies

Bestanddele
3 medium uie, in dun skywe gesny,
1 e botter,
3 k kookwater,
2 e meel,
1 e kerriepoeier,
1 t mosterd,
3 e suiker,
1/2 k water,
1/2 k asyn,
sout & peper na smaak,
3 piesangs, in kwarte gesny.

Metode
Braai uie in botter tot bruin en voeg dan 3 koppies water by. Kook saggies tot ui sag is. Meng meel, kerriepoeier, mosterd en suiker met die water en asyn tot ‘n gladde pasta en roer by kokende uiemengsel. Roer en kook ongeveer 3 minute tot dit gaar is. Geur met sout & peper en roer piesangs in. Dien op met vleis, vis of hardgekookte eiers.