Soetrissie Blatjang


Soetrissie Blatjang

Soetrissie Blatjang

Soetrissie Uie

6 soetrissies – verskillende kleure vertoon mooi
240 g piekeluitjies gehalveer
3 knoffeltoontjies geskil
750 ml water
360 ml witasyn
2 peperkorrels
125 ml suiker
1 teelepel sout
METODE:
Halveer soetrissies en ontpit. Sny in repe en plaas in bak. Voeg uie en knoffel by. Verhit water en asyn saam en voeg suiker en sout by. Roer tot suiker opgelos is en laat 2 minute satadig kook. Voeg groentes by en kook op. Skep warm in gesteriliseerde bottels en verseël.”Van ons Kosmaters”

Groen-Rooi-Geel Pepper Atjar

3 groot uie skywe gesny
2 elk groen, geel en rooi peppers skywe gesny
1 – 2 rooi brandrissies met pitte en al geweek in 15ml soyasous
3 x 115g blikkies tamatiepasta
250ml water
250ml asyn
250ml olie
250ml suiker
4 – 5 lourierblare
5ml droë origanum
3 – 4 knoffelhuisies gekap
sout en vars gemaalde swartpeper na smaak
METODE:
1. Meng al die bestanddele en plaas in ‘n kastrol.
2. Roer oor matige temp tot suiker opgelos is. Bring dan tot kookpunt
3. Prut verder sonder deksel vir 45- 50 min of tot groente lekker sag is.
4. Skep in flesse en laat in yskas vir ten minste 2 weke voor gebruik.

Green Pepper Chutney

5 Green peppers
4 jalapenos
2 teaspoons tamarind paste (available at all Indian stores)
2 teaspoons sugar
1/2 tsp salt
1 tsp mustard
1/2 tsp turmeric
Grind all these ingredients with a little water.In a saucepan, season alittle mustard in 2 tablespoons of oil.
After it sputters, add the ground items and cook till it seperates from the sides.
Tastes great with sandwiches.also can substitute carrots for green peppers!

Sweet Pepper Chutney

450g red, green & orange sweet peppers
900g bramley apples
675g onions
900g tomatoes
2tsp paprika
1tsp cayenne pepper
2tsp ground black pepper
1 litre pickling vinegar
250g Fruisana fruit sugar
1. 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.
2. 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.
3. Stir in the Fruisana, stir until dissolved and continue to simmer until desired consistency is reached.
4. Pour into warmed jars, cover and label. Store in a cool dark place for at least 3 months before using.
Fruit sugar (fructose) is found naturally in most fruits and honey, and it complements and enriches the flavours of other ingredients, especially fruits. Also, fruit sugar is sweeter than ordinary sugar, so you only need to use two-thirds of the amount one would usually use with sugar. What’s more, Fruisana has a low GI* – only 19 – which means it releases energy slowly and minimises those energy peaks and troughs to help sustain energy for those darling little rascals during the busy Easter holidays! Fruisana is ideal for all those following a low GI diet and also for Type II diabetics, so baking with fruit sugar makes sense for all the family.

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