CHAKALAKA
CHAKALAKA
INGREDIENTS:
½ cup Sunflower Oil
1 Large Onion finely chopped
2 Green Peppers finely chopped
2 tsp Robertsons Barbecue Spice
1 tsp Robertsons Peri-Peri (ek het nie die peri-peri so ek sit dry chilli flakes in)
1 tbsp Hot Curry Powder (Ek sit in madras masala)
6 Tomatoes Large grated
4 Carrots Large peeled and grated
1 tin Baked Beans in Tomato Sauce
5 ml Aromat
INSTRUCTIONS:
Warm the oil in a pot for 1 minute.
Add onions and greenpepper and fry until soft with Robertsons Barbecue Spice, Robertsons Peri-Peri and curry powder.
Add the grated carrots, tomatoes and baked beans and mix well.
Allow the mixture to cook for 15 minutes on medium heat.
Stir the mixture every 5 minutes to ensure that it does not stick, and becomes smooth.
Add the Aromat and cook for another 5 minutes.
Serve with wors and pap.
Bron: Natalie Hayley Mohamed
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
CHAKALAKA
INGREDIENTS:
½ cup Sunflower Oil
1 Large Onion finely chopped
2 Green Peppers finely chopped
2 tsp Robertsons Barbecue Spice
1 tsp Robertsons Peri-Peri (ek het nie die peri-peri so ek sit dry chilli flakes in)
1 tbsp Hot Curry Powder (Ek sit in madras masala)
6 Tomatoes Large grated
4 Carrots Large peeled and grated
1 tin Baked Beans in Tomato Sauce
5 ml Aromat
INSTRUCTIONS:
Warm the oil in a pot for 1 minute.
Add onions and greenpepper and fry until soft with Robertsons Barbecue Spice, Robertsons Peri-Peri and curry powder.
Add the grated carrots, tomatoes and baked beans and mix well.
Allow the mixture to cook for 15 minutes on medium heat.
Stir the mixture every 5 minutes to ensure that it does not stick, and becomes smooth.
Add the Aromat and cook for another 5 minutes.
Serve with wors and pap.
Bron: Natalie Hayley Mohamed
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
CHEESE DIP THAT WILL MAKE YOU FAMOUS
CHEESE DIP THAT WILL MAKE YOU FAMOUS
I call this The Cheese Dip that will make you famous because it’s guaranteed to be the hit of the party! Serve it at your Super Bowl Party, serve it at a cocktail party, serve it anywhere and you’ll get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.
INGREDIENTS:
1 X 250 gr package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies
INSTRUCTIONS:
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping... Or celery, my favorite!
Bron: Cathy
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
I call this The Cheese Dip that will make you famous because it’s guaranteed to be the hit of the party! Serve it at your Super Bowl Party, serve it at a cocktail party, serve it anywhere and you’ll get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.
INGREDIENTS:
1 X 250 gr package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies
INSTRUCTIONS:
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping... Or celery, my favorite!
Bron: Cathy
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
CHILLI SAUCE
HOME MADE CHILLI SAUCE
24 medium tomatoes
3 sweet red peppers
3 green peppers
3 hot red peppers
3 large onions, diced
3 cups sugar
4 Tbsp salt
1 Tbsp celery seed
1 Tbsp mustard
6 cups cider vinegar
1 Tbsp cinnamon
METHOD:
Grind through meat grinder or in food processor; tomatoes, red peppers, green peppers, and hot red peppers. Place in large kettle; add remaining ingredients and cook for 3 hours, stirring frequently to keep from burning on the bottom.
Place in sterile pint jars, wipe rim, seal with sterile lids and rings. Process in Boiling Water bath for 30 minutes. Remove from Canner, let cool over night; label and store in dark cool place until ready to use. Makes 6 pints
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
24 medium tomatoes
3 sweet red peppers
3 green peppers
3 hot red peppers
3 large onions, diced
3 cups sugar
4 Tbsp salt
1 Tbsp celery seed
1 Tbsp mustard
6 cups cider vinegar
1 Tbsp cinnamon
METHOD:
Grind through meat grinder or in food processor; tomatoes, red peppers, green peppers, and hot red peppers. Place in large kettle; add remaining ingredients and cook for 3 hours, stirring frequently to keep from burning on the bottom.
Place in sterile pint jars, wipe rim, seal with sterile lids and rings. Process in Boiling Water bath for 30 minutes. Remove from Canner, let cool over night; label and store in dark cool place until ready to use. Makes 6 pints
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
COMEBACK SAUCE
COMEBACK SAUCE
1 cup mayonnaise
1/4 cup ketchup
1/4 chili sauce
1 teaspoon
Dijon mustard
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 cup olive oil
juice of one lemon
DIRECTIONS:
Mix all the ingredients and store in refrigerator overnight.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup mayonnaise
1/4 cup ketchup
1/4 chili sauce
1 teaspoon
Dijon mustard
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 cup olive oil
juice of one lemon
DIRECTIONS:
Mix all the ingredients and store in refrigerator overnight.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CREAM GRAVY
CREAM GRAVY
INGREDIENTS:
2 tablespoons pan drippings, bacon grease or vegetable oil
2 tablespoons flour
1 1/2 cups milk
1 teaspoon black pepper
Salt to taste
DIRECTIONS:
Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps).
Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.
If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.
Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine.
Yield: 1 1/2 cups
Bron: Texas Recipe
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 tablespoons pan drippings, bacon grease or vegetable oil
2 tablespoons flour
1 1/2 cups milk
1 teaspoon black pepper
Salt to taste
DIRECTIONS:
Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps).
Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.
If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.
Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine.
Yield: 1 1/2 cups
Bron: Texas Recipe
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DHAL CURRY (LOVELY WITH BREYANI)
DHAL CURRY
Serves 4
Ingredients:
1 cup dhal, washed and soaked for
20-30 minutes
1 small tomato, finely chopped
2 cloves garlic, crushed
Few curry leaves
½ lemon, juice extracted
1 tablespoon dhanya, finely chopped
2 green chillies, halved
¼ teaspoon turmeric powder
½ teaspoon jeera powder
½ teaspoon garam masala
½ teaspoon koljana powder
3 cardamom seeds
1 piece stick cinnamon
Salt to taste
Oil
METHOD:
Bring 1 litre water to boil in a deep saucepan. Add washed, drained, dhal.
Cover and simmer for 30-40 minutes or until dhal is mushy.
Heat oil, add garlic, curry leaves, tomatoes and stir.
Add all dry masala powders, salt and 2 tablespoons water.
Stir and cook for a few seconds. Add cooked dhal, stir and bring to boil.
Cover and simmer for 10 minutes. Remove from heat, add lemon juice. Stir well, add dhanya leaves.
Serve hot with steamed rice, puris or vetbroodtjies.
VARIATION:
• Add 4 hard boiled eggs to dhal before serving. Serve with atchars.
• Serve dhal with fish frikkadel or fried masala fish and blatjang.
Bron: Cape Malay Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Serves 4
Ingredients:
1 cup dhal, washed and soaked for
20-30 minutes
1 small tomato, finely chopped
2 cloves garlic, crushed
Few curry leaves
½ lemon, juice extracted
1 tablespoon dhanya, finely chopped
2 green chillies, halved
¼ teaspoon turmeric powder
½ teaspoon jeera powder
½ teaspoon garam masala
½ teaspoon koljana powder
3 cardamom seeds
1 piece stick cinnamon
Salt to taste
Oil
METHOD:
Bring 1 litre water to boil in a deep saucepan. Add washed, drained, dhal.
Cover and simmer for 30-40 minutes or until dhal is mushy.
Heat oil, add garlic, curry leaves, tomatoes and stir.
Add all dry masala powders, salt and 2 tablespoons water.
Stir and cook for a few seconds. Add cooked dhal, stir and bring to boil.
Cover and simmer for 10 minutes. Remove from heat, add lemon juice. Stir well, add dhanya leaves.
Serve hot with steamed rice, puris or vetbroodtjies.
VARIATION:
• Add 4 hard boiled eggs to dhal before serving. Serve with atchars.
• Serve dhal with fish frikkadel or fried masala fish and blatjang.
Bron: Cape Malay Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GUACAMOLE
GUACAMOLE
2 Avocados, peeled, pitted
½ tsp. salt
⅛ Cup. (oil or less)
½ tsp. garlic powder
1 tsp. lemon juice
¼ Cup. thick and chunky salsa, drained
Blend until smooth
Bron: Mr Food
Plasing: Vanessa Fourie Willemse/ WATERTAND RESEPTE VIR OUD EN JONK
2 Avocados, peeled, pitted
½ tsp. salt
⅛ Cup. (oil or less)
½ tsp. garlic powder
1 tsp. lemon juice
¼ Cup. thick and chunky salsa, drained
Blend until smooth
Bron: Mr Food
Plasing: Vanessa Fourie Willemse/ WATERTAND RESEPTE VIR OUD EN JONK
HOLLANDAISE SAUCE
HOLLANDAISE SAUCE
3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste
PREPARTATION METHOD
Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
Put the egg yolks in a food processor with the vinegar reduction.
Gently melt the butter so that the butter solids fall to the bottom of the saucepan.
Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.
If the sauce is too thick, add a little hot water.
Season to taste with salt and pepper and a little lemon juice.
Bron: Onbekend
Plasing & Foto: Anchen Kobus / WATERTAND RESEPTE VIR OUD EN JONK
HOLLANDAISE SAUCE
3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste
PREPARTATION METHOD
Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
Put the egg yolks in a food processor with the vinegar reduction.
Gently melt the butter so that the butter solids fall to the bottom of the saucepan.
Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.
If the sauce is too thick, add a little hot water.
Season to taste with salt and pepper and a little lemon juice.
Bron: Onbekend
Plasing & Foto: Anchen Kobus / WATERTAND RESEPTE VIR OUD EN JONK
JALEPEñO HOT SAUCE RECIPE
NOTE: his is for the serious chili lovers:
JALEPEñO HOT SAUCE RECIPE
INGREDIENTS:
20 jalapeno peppers, sliced
3 cloves garlic, minced
1 small white onion, minced
1 teaspoon olive oil
1 teaspoon salt
2 cups water
1 cup distilled white vinegar
COOKING DIRECTIONS:
In a medium sauce, combine oil, jalapeno peppers, garlic, onion and salt.
Cook 4 minutes over high heat.
Add water and cook 20 minutes, stirring often.
Remove from heat and allow to cool to room temperature.
Transfer to a food processor and puree until smooth.
Slowly add in vinegar while processing.
Pour into a sterilized jar with a tight lid.
Stays up to 3 months in the refrigerator!
NOTE: Be sure to make this recipe in a well ventilated room. The fumes can be quite strong. Enjoy!
TDC NOTE: It is very very hot!!
Source: Jalapeno Madness
Plasing & Foto: TIna De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
NOTE: his is for the serious chili lovers:
JALEPEñO HOT SAUCE RECIPE
INGREDIENTS:
20 jalapeno peppers, sliced
3 cloves garlic, minced
1 small white onion, minced
1 teaspoon olive oil
1 teaspoon salt
2 cups water
1 cup distilled white vinegar
COOKING DIRECTIONS:
In a medium sauce, combine oil, jalapeno peppers, garlic, onion and salt.
Cook 4 minutes over high heat.
Add water and cook 20 minutes, stirring often.
Remove from heat and allow to cool to room temperature.
Transfer to a food processor and puree until smooth.
Slowly add in vinegar while processing.
Pour into a sterilized jar with a tight lid.
Stays up to 3 months in the refrigerator!
NOTE: Be sure to make this recipe in a well ventilated room. The fumes can be quite strong. Enjoy!
TDC NOTE: It is very very hot!!
Source: Jalapeno Madness
Plasing & Foto: TIna De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
KFC GRAVY RECIPE
KFC GRAVY RECIPE
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water
COOKING DIRECTIONS:
First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour.
Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.
Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps.
Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take about 3 to 5 minutes.
Bron: Top Secrret KFC Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
KFC GRAVY RECIPE
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water
COOKING DIRECTIONS:
First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour.
Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.
Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps.
Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take about 3 to 5 minutes.
Bron: Top Secrret KFC Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LEMON-GARLIC SAUCE
OCEAN BASKET'S LEMON GARLIC SAUCE
1 Kg Romi Margarine
1 L Cream
60g Fish Spice
200g Crushed Garlic
125ml Lemon Juice
20g Flour
METHOD:
Melt Romi,add cream,Lemon Juice,Fish Spice,Garlic and Flour together and
stir regulary.
Do not allow the Sauce to come to a boil as it will over cook.
Bron: Vriend vir my gemail
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 Kg Romi Margarine
1 L Cream
60g Fish Spice
200g Crushed Garlic
125ml Lemon Juice
20g Flour
METHOD:
Melt Romi,add cream,Lemon Juice,Fish Spice,Garlic and Flour together and
stir regulary.
Do not allow the Sauce to come to a boil as it will over cook.
Bron: Vriend vir my gemail
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MARINADE THAT DOES IT ALL
DO IT ALL MARINADE
Use this versatile marinade to lend zesty flavor to chicken, beef, pork—even tofu or vegetables.
Ingredients
3/4 cup olive oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon pepper
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh parsley
PREPARATIONS:
1. Whisk all ingredients together. Pour marinade over chicken, steak or pork; cover and chill meat for at least 5 hours. Remove meat from marinade, discarding
marinade. Pat meat dry and cook as desired.
Bron: ALLYOU
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Use this versatile marinade to lend zesty flavor to chicken, beef, pork—even tofu or vegetables.
Ingredients
3/4 cup olive oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon pepper
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh parsley
PREPARATIONS:
1. Whisk all ingredients together. Pour marinade over chicken, steak or pork; cover and chill meat for at least 5 hours. Remove meat from marinade, discarding
marinade. Pat meat dry and cook as desired.
Bron: ALLYOU
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MAYONNAISE
Easy 2 MINUTE MAYONNAISE
Mayonnaise is one of those things we always buy at the shops and would never consider making ourselves. Either because there is a chance it can split and then what? Or because of the preconception that it is difficult to make. Let me tell you, it is as easy as anything. As long as you have all the ingredients at hand and a food processor, you’ll never buy Kraft, Cross & Blackwell or Nola again! The other brilliant thing about mayo is that with some chopped herbs, or some spices you can completely recreate it into something exceptional. Try mustard, basil, garlic, chilli, anchovy, capers…you name it! Mayo is a brilliant base for almost anything. On a sandwich or as a dip it is a win, especially when you say you made it yourself!
INGREDIENTS:
2 egg yolks
3 tablespoons red wine vinegar
1 heaped tablespoon Dijon mustard
½ teaspoon of salt
½ teaspoon white pepper
½ teaspoon of sugar
500ml canola oil
2 cloves garlic, grated (optional)
METHOD:
• Place all the ingredients except the oil into the bowl of a food processor and process quickly to combine.
• Through the top of the food processor, while it is on, slowly pour the oil in a steady stream.
• If the mayonnaise gets too thick too quickly, add a little warm water and continue.
• If the mayonnaise isn’t thick enough, add some more oil.
• If the mayonnaise splits, spoon it out of the food processor bowl. Place a fresh egg yolk into the food processor and add the split mayonnaise to the egg yolk a little at a time as it processes.
This recipe is pretty tangy so if you like a milder mayo, put in a little less vinegar at the beginning.
Bron: The Food Room
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
Easy 2 MINUTE MAYONNAISE
Mayonnaise is one of those things we always buy at the shops and would never consider making ourselves. Either because there is a chance it can split and then what? Or because of the preconception that it is difficult to make. Let me tell you, it is as easy as anything. As long as you have all the ingredients at hand and a food processor, you’ll never buy Kraft, Cross & Blackwell or Nola again! The other brilliant thing about mayo is that with some chopped herbs, or some spices you can completely recreate it into something exceptional. Try mustard, basil, garlic, chilli, anchovy, capers…you name it! Mayo is a brilliant base for almost anything. On a sandwich or as a dip it is a win, especially when you say you made it yourself!
INGREDIENTS:
2 egg yolks
3 tablespoons red wine vinegar
1 heaped tablespoon Dijon mustard
½ teaspoon of salt
½ teaspoon white pepper
½ teaspoon of sugar
500ml canola oil
2 cloves garlic, grated (optional)
METHOD:
• Place all the ingredients except the oil into the bowl of a food processor and process quickly to combine.
• Through the top of the food processor, while it is on, slowly pour the oil in a steady stream.
• If the mayonnaise gets too thick too quickly, add a little warm water and continue.
• If the mayonnaise isn’t thick enough, add some more oil.
• If the mayonnaise splits, spoon it out of the food processor bowl. Place a fresh egg yolk into the food processor and add the split mayonnaise to the egg yolk a little at a time as it processes.
This recipe is pretty tangy so if you like a milder mayo, put in a little less vinegar at the beginning.
Bron: The Food Room
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
MUSTARD
HOMEMADE MUSTARD
INGREDIENTS:
1 can (397g) condensed milk
375ml white vinegar
60ml Colman's English mustard powder
50g (75ml) mixed yellow and brown mustard seeds
4 eggs
100g (125ml) white sugar
5ml salt
pinch cayenne pepper
INSTRUCTIONS:
1. Combine the condensed milk, 125ml of the vinegar and 30ml mustard powder in a bowl and set aside.
2. Combine mustard seeds and the rest of the vinegar in a saucepan, bring to the boil, reduce heat and simmer for about 15 minutes.
3. Beat eggs, sugar, the rest of the mustard powder, salt and cayenne pepper until sugar has dissolved completely.
4. Transfer to a double boiler and heat until thick.
5. Add the condensed milk and seed mixtures to the egg mixture, stir thoroughly to combine and heat again for 5 minutes.
6. Spoon into sterilised jars and leave to cool before sealing the bottles.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOMEMADE MUSTARD
INGREDIENTS:
1 can (397g) condensed milk
375ml white vinegar
60ml Colman's English mustard powder
50g (75ml) mixed yellow and brown mustard seeds
4 eggs
100g (125ml) white sugar
5ml salt
pinch cayenne pepper
INSTRUCTIONS:
1. Combine the condensed milk, 125ml of the vinegar and 30ml mustard powder in a bowl and set aside.
2. Combine mustard seeds and the rest of the vinegar in a saucepan, bring to the boil, reduce heat and simmer for about 15 minutes.
3. Beat eggs, sugar, the rest of the mustard powder, salt and cayenne pepper until sugar has dissolved completely.
4. Transfer to a double boiler and heat until thick.
5. Add the condensed milk and seed mixtures to the egg mixture, stir thoroughly to combine and heat again for 5 minutes.
6. Spoon into sterilised jars and leave to cool before sealing the bottles.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PERI PERI SAUCE / MARINATE - TDC
PERI PERI SAUCE / MARINATE - TDC
INGREDIENTS:
5 ml peri-peri powder (chilli powder)
2.5 ml paprika
1 hot dried chilli
2 bird's eye chillies
2 cloves garlic
60 ml lime juice
30 ml cider vinegar
METHOD:
To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients.
Pour into a sterilized bottle and seal
TDC NOTES:
Let it infuse for at least for minimum 1 week before you use it
I normally make 1lt as a starter (as we love hot sauce) and then make 'top-up' batches and pour it into the 'mature' sauce
Once open I keep it in the fridge
Marinate flatties (chicken)
Bron: Tina De Comarmond
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PERI PERI SAUCE / MARINATE - TDC
INGREDIENTS:
5 ml peri-peri powder (chilli powder)
2.5 ml paprika
1 hot dried chilli
2 bird's eye chillies
2 cloves garlic
60 ml lime juice
30 ml cider vinegar
METHOD:
To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients.
Pour into a sterilized bottle and seal
TDC NOTES:
Let it infuse for at least for minimum 1 week before you use it
I normally make 1lt as a starter (as we love hot sauce) and then make 'top-up' batches and pour it into the 'mature' sauce
Once open I keep it in the fridge
Marinate flatties (chicken)
Bron: Tina De Comarmond
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PICANTE SAUCE
BASIC PICANTE SAUCE
Use instead of tomato sauce or as a dip.
1 large white onion
1 fresh jalapeno pepper
OR
1/4 cup canned jalapenos
6 medium tomatoes
6 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon granulated sugar
1 tablespoon
fresh, crushed cilantro
OR
1 teaspoon dried cilantro (KOLJANDER)
Remove the skin from the onion and chop into ± 1cm square pieces.
Remove the stems from the jalapeno (if using fresh) and tomatoes and chop into 1cm square pieces.
Preheat the oil to medium temperature in a large frying pan.
Add the onions and saute for about 10 minutes or until tender but not brown. Add the remaining ingredients.
Turn heat to medium-low and simmer for about 10 minutes.
For a less spicy sauce, keep the jalapeno whole and remove it after simmering the mixture.
Bron: CD Kitchen
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
Use instead of tomato sauce or as a dip.
1 large white onion
1 fresh jalapeno pepper
OR
1/4 cup canned jalapenos
6 medium tomatoes
6 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon granulated sugar
1 tablespoon
fresh, crushed cilantro
OR
1 teaspoon dried cilantro (KOLJANDER)
Remove the skin from the onion and chop into ± 1cm square pieces.
Remove the stems from the jalapeno (if using fresh) and tomatoes and chop into 1cm square pieces.
Preheat the oil to medium temperature in a large frying pan.
Add the onions and saute for about 10 minutes or until tender but not brown. Add the remaining ingredients.
Turn heat to medium-low and simmer for about 10 minutes.
For a less spicy sauce, keep the jalapeno whole and remove it after simmering the mixture.
Bron: CD Kitchen
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
STEAK SEASONING
OUTBACK RESTAURANT - STEAK SEASONING
INGREDIENTS:
1 teaspoon Salt
2 teaspoon Paprika
1 teaspoon Freshly-ground black pepper
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon Ground Turmeric
1/2 teaspoon Ground Cumin
1/8 teaspoon Ground cayenne pepper; OPTIONAL!!!
PREPARATIONS:
Mix all ingredients together in a small bowl.
To prepare steaks with this seasoning:
Preheat a flat grill or large frying pan over medium-high heat.
Sprinkle some of the seasoning blend over both sides of each cut of beef.
Grill the steaks on each side to your desired level of doneness.
Be sure to use tongs to sear all the edges of each steak to a rich brown color.
Add onions and mushrooms.
This recipe yields about 8 teaspoons of seasoning.
I recommend making serving and trying it out.
If you like it, make a large batch and keep it in a container.
Bron: Big Oven
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 teaspoon Salt
2 teaspoon Paprika
1 teaspoon Freshly-ground black pepper
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon Ground Turmeric
1/2 teaspoon Ground Cumin
1/8 teaspoon Ground cayenne pepper; OPTIONAL!!!
PREPARATIONS:
Mix all ingredients together in a small bowl.
To prepare steaks with this seasoning:
Preheat a flat grill or large frying pan over medium-high heat.
Sprinkle some of the seasoning blend over both sides of each cut of beef.
Grill the steaks on each side to your desired level of doneness.
Be sure to use tongs to sear all the edges of each steak to a rich brown color.
Add onions and mushrooms.
This recipe yields about 8 teaspoons of seasoning.
I recommend making serving and trying it out.
If you like it, make a large batch and keep it in a container.
Bron: Big Oven
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SWEET CHILLI SAUCE
SWEET CHILLI SAUCE
Ingredients:
2 cayenne chilies
2 birds eye chilies
2 cloves garlic
3/4 cup water
1/4 cup rice wine or white vinegar
1/2 cup sugar
1/2 tablespoon salt
1 tablespoon cornstarch
2 tablespoons water
DIRECTIONS:
1. Puree the chilies and garlic in a food processor.
2. Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
3. Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
4. Let cool and enjoy.
Bron; CL Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients:
2 cayenne chilies
2 birds eye chilies
2 cloves garlic
3/4 cup water
1/4 cup rice wine or white vinegar
1/2 cup sugar
1/2 tablespoon salt
1 tablespoon cornstarch
2 tablespoons water
DIRECTIONS:
1. Puree the chilies and garlic in a food processor.
2. Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
3. Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
4. Let cool and enjoy.
Bron; CL Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TARTAR SAUCE
QUICK TARTAR SAUCE
"Uses ingredients you might have on hand to whip up for fish sticks or fish and chips." —
Original recipe makes 1 cup Change Servings
1 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 teaspoon lemon juice
DIRECTIONS:
Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.
Bron: All Recipes.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
"Uses ingredients you might have on hand to whip up for fish sticks or fish and chips." —
Original recipe makes 1 cup Change Servings
1 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 teaspoon lemon juice
DIRECTIONS:
Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.
Bron: All Recipes.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TARTAR SAUCE
OCEAN BASKET TARTAR SAUCE
Prep time: 5 minutes
INGREDIENTS:
1 cup mayonnaise
1/2 cup chopped dill pickles
1 teaspoon capers, chopped
2 teaspoons Dijon mustard
2 teaspoons chopped shallots
2 Tbsp chopped scallions
2 teaspoons lemon juice
6 drops Tabasco sauce or more to taste
Salt and pepper to taste
METHOD:
Mix all da ingredients together in a bowl and Enjoy
Bron: Ocean Basket
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Prep time: 5 minutes
INGREDIENTS:
1 cup mayonnaise
1/2 cup chopped dill pickles
1 teaspoon capers, chopped
2 teaspoons Dijon mustard
2 teaspoons chopped shallots
2 Tbsp chopped scallions
2 teaspoons lemon juice
6 drops Tabasco sauce or more to taste
Salt and pepper to taste
METHOD:
Mix all da ingredients together in a bowl and Enjoy
Bron: Ocean Basket
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TARTAR SAUCE
TARTAR SAUCE
"Simple tartar sauce for deep fried seafood.
It is better if prepared several hours before you will be using it, but it can be used immediately.
Store for up to 3 days in the refrigerator."
Original recipe makes 1 cup Change Servings
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice (optional)
salt and pepper to taste
DIRECTIONS:
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion.
Stir in lemon juice.
Season to taste with salt and pepper.
Refrigerate for at least 1 hour before serving.
Bron: All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
"Simple tartar sauce for deep fried seafood.
It is better if prepared several hours before you will be using it, but it can be used immediately.
Store for up to 3 days in the refrigerator."
Original recipe makes 1 cup Change Servings
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice (optional)
salt and pepper to taste
DIRECTIONS:
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion.
Stir in lemon juice.
Season to taste with salt and pepper.
Refrigerate for at least 1 hour before serving.
Bron: All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TARTAR SAUCE
TARTAR SAUCE
Bietjie ui, baie fyn gekap
Mayonnaise
Gherkins, fyn gekerf
Bietjie peper na smaak
Meng alles deurmekaar
Verkoel en gebruik
Bron: Jaco Redelinghuys
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TARTAR SAUCE
Bietjie ui, baie fyn gekap
Mayonnaise
Gherkins, fyn gekerf
Bietjie peper na smaak
Meng alles deurmekaar
Verkoel en gebruik
Bron: Jaco Redelinghuys
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
TARTARE SAUCE
TARTARE SAUCE
Tartare sauce is a variation of mayonnaise. It is often used to jazz up seafood.
INGREDIENTS:
2 egg yolks
1 teaspoon dijon mustard
1 cup olive oil
1 tablespoon white wine vinegar
2 tablespoons finely-chopped gherkins
1 tablespoon finely-chopped capers
1 tablespoon finely-chopped fresh flat-leaf parsley
1 tablespoon lemon juice
METHOD:
Combine egg yolks and mustard in a bowl.
Gradually add oil in a thin stream, whisking constantly until thickened.
Add vinegar, gherkins, capers, parsley and lemon juice.
Stir to combine.
Cover and refrigerate.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
TARTARE SAUCE
Tartare sauce is a variation of mayonnaise. It is often used to jazz up seafood.
INGREDIENTS:
2 egg yolks
1 teaspoon dijon mustard
1 cup olive oil
1 tablespoon white wine vinegar
2 tablespoons finely-chopped gherkins
1 tablespoon finely-chopped capers
1 tablespoon finely-chopped fresh flat-leaf parsley
1 tablespoon lemon juice
METHOD:
Combine egg yolks and mustard in a bowl.
Gradually add oil in a thin stream, whisking constantly until thickened.
Add vinegar, gherkins, capers, parsley and lemon juice.
Stir to combine.
Cover and refrigerate.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
TARTAR SAUCE
TARRAGON TARTAR SAUCE
"My mother and I always judge a seafood restaurant by their tartar sauce.
Well, here's one that will make any fried halibut jump for joy! It's worth the extra ingredients and fuss." —
Original recipe makes 5 1/2 cups Change Servings
1 cup mayonnaise
1/4 cup minced bread-and-butter pickles
1 hard-boiled egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice
DIRECTIONS:
Stir together the mayonnaise, pickles, egg, shallot, capers, tarragon, mustard, parsley, and lemon juice in a bowl.
Refrigerate 4 to 8 hours before serving.
Bron: All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
"My mother and I always judge a seafood restaurant by their tartar sauce.
Well, here's one that will make any fried halibut jump for joy! It's worth the extra ingredients and fuss." —
Original recipe makes 5 1/2 cups Change Servings
1 cup mayonnaise
1/4 cup minced bread-and-butter pickles
1 hard-boiled egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice
DIRECTIONS:
Stir together the mayonnaise, pickles, egg, shallot, capers, tarragon, mustard, parsley, and lemon juice in a bowl.
Refrigerate 4 to 8 hours before serving.
Bron: All Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TOBASCO SAUCE
TOBASCO SAUCE
INGREDIENTS:
hot peppers
white vinegar
salt
METHOD:
1.Starting with fresh, fleshy peppers at the peak of ripeness. Chances are that you won’t have all your peppers ripening at exactly the same time and there’s no harm in throwing a green one or two into the mix.
2.You’ll want to chop off the green stems. If you’re not wearing gloves, be careful not to touch your eyes afterward.
3.Grind the peppers into a medium to fine mash with a food processor or blender.
4.Salt does two important things: it helps pull water from peppers (think about what happens when you salt a cucumber) and enhances their flavor. The ratio of mashed peppers to salt is not an exact science, but 30:1 should work for most peppers. Mix the salt in with the mash and pack it down to the bottom of your container. As the water seeps out it should cover the mash and prevent it from being exposed to the air. If you're not pulling enough water out to do this, you can add some salted water to your container to cover the mash.
VERY IMPORTANT: Be sure to cover the mash with a plate which has a heavy object on it in such a way that the level of the brine is higher than the plate. The brine is the protective buffer that keeps the mash from spoiling.
4.You’ll want to let your peppers ferment for at least a month to allow the flavor to become more complex and interesting. Store your crock at room temperature and be cover it with a clean dishtowel to keep out dust. Check on it from time to time to make sure that there is liquid covering the mash. After aging is finished, place your mash in a new clean and sterilized container. Add white wine vinegar to taste and age for about another week to allow the flavors to blend together.
5.Straining your sauce allows you to remove the seeds and create a smooth, pourable texture. If you don’t have a foodmill or strainer you can pour your vinegar mash mixture into a bowl lined with cheesecloth, fold the cheesecloth up into a ball and twist & squeeze until the juice is extracted. The original Tabasco sauce is quite liquid, but I like mine with some pulp.
6.Your homegrown hot sauce should easily keep for several months, but it’s so good that I doubt it will last that long.
Bron: Kitchen Gardeners
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TOBASCO SAUCE
INGREDIENTS:
hot peppers
white vinegar
salt
METHOD:
1.Starting with fresh, fleshy peppers at the peak of ripeness. Chances are that you won’t have all your peppers ripening at exactly the same time and there’s no harm in throwing a green one or two into the mix.
2.You’ll want to chop off the green stems. If you’re not wearing gloves, be careful not to touch your eyes afterward.
3.Grind the peppers into a medium to fine mash with a food processor or blender.
4.Salt does two important things: it helps pull water from peppers (think about what happens when you salt a cucumber) and enhances their flavor. The ratio of mashed peppers to salt is not an exact science, but 30:1 should work for most peppers. Mix the salt in with the mash and pack it down to the bottom of your container. As the water seeps out it should cover the mash and prevent it from being exposed to the air. If you're not pulling enough water out to do this, you can add some salted water to your container to cover the mash.
VERY IMPORTANT: Be sure to cover the mash with a plate which has a heavy object on it in such a way that the level of the brine is higher than the plate. The brine is the protective buffer that keeps the mash from spoiling.
4.You’ll want to let your peppers ferment for at least a month to allow the flavor to become more complex and interesting. Store your crock at room temperature and be cover it with a clean dishtowel to keep out dust. Check on it from time to time to make sure that there is liquid covering the mash. After aging is finished, place your mash in a new clean and sterilized container. Add white wine vinegar to taste and age for about another week to allow the flavors to blend together.
5.Straining your sauce allows you to remove the seeds and create a smooth, pourable texture. If you don’t have a foodmill or strainer you can pour your vinegar mash mixture into a bowl lined with cheesecloth, fold the cheesecloth up into a ball and twist & squeeze until the juice is extracted. The original Tabasco sauce is quite liquid, but I like mine with some pulp.
6.Your homegrown hot sauce should easily keep for several months, but it’s so good that I doubt it will last that long.
Bron: Kitchen Gardeners
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TOMATO AND ONION SAUCE
ALI'S TOMATO AND ONION SAUCE
NB: I do not use salt or sugar to this mix until the end of cooking time.
This is due the fact I'm using chutney and soup powder..
Also if you'd like it a bit zesty: add, sum curry powder and chilli to the onions while braising...
FOR THE BASIC SAUCE USE:
4 large chopped onions
4 large tomatoes skinned and chopped
3 Large brinjels (optional) skinned and chopped finely
(this might sound yuk to sum peeps, but you dnt taste it, it cooks to a pulp and gives an amazing texture &flavor)
Greenpepper chopped (optional)
Mixure of spices, bayleaves, Basil, Italian herbs and Origanumm...
olive oil,
garlic,
chutney,
Worcester sauce,
Few tins (I used of tomatoe and onion sauce )
METHOD:
Braise onions, brinjels, garlic, spices an green-pepper with olive oil till nice and tender..
Now add chopped tomatoes and worcester sauce and cook through
Once all blended and cooked through to a pulp, add the tinned tomatoes and allow this to cook through, BE CAREFUL FOR IT TO BURN..
Keep stirring!
Lastly add good dose of chutney to sauce and about 500ml water and let it simmer..
Now depending on what consistancy you want: THICK - add pack of tomato/spicy tomato soup to thicken.. or add more water if too thick.
Cool down completely and put into required portions and freeze as needed.
Bron: Eie Resep
Plasing: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
NB: I do not use salt or sugar to this mix until the end of cooking time.
This is due the fact I'm using chutney and soup powder..
Also if you'd like it a bit zesty: add, sum curry powder and chilli to the onions while braising...
FOR THE BASIC SAUCE USE:
4 large chopped onions
4 large tomatoes skinned and chopped
3 Large brinjels (optional) skinned and chopped finely
(this might sound yuk to sum peeps, but you dnt taste it, it cooks to a pulp and gives an amazing texture &flavor)
Greenpepper chopped (optional)
Mixure of spices, bayleaves, Basil, Italian herbs and Origanumm...
olive oil,
garlic,
chutney,
Worcester sauce,
Few tins (I used of tomatoe and onion sauce )
METHOD:
Braise onions, brinjels, garlic, spices an green-pepper with olive oil till nice and tender..
Now add chopped tomatoes and worcester sauce and cook through
Once all blended and cooked through to a pulp, add the tinned tomatoes and allow this to cook through, BE CAREFUL FOR IT TO BURN..
Keep stirring!
Lastly add good dose of chutney to sauce and about 500ml water and let it simmer..
Now depending on what consistancy you want: THICK - add pack of tomato/spicy tomato soup to thicken.. or add more water if too thick.
Cool down completely and put into required portions and freeze as needed.
Bron: Eie Resep
Plasing: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK