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Hoenderhutspot


Hoenderhutspot - Huisgenoot

Hoenderhutspot – Huisgenoot

Hoenderhutspot

(6-8 porsies)
Huisgenoot Wenresepte

1 gaar hoender
4 groot uie, gekap
2 knoffelhuisies, gekneus
15ml botter/margarien
12,5ml kerriepoeier of na smaak
4 groot tamaties
4 appels (Granny Smith is lekker, moenie afskil nie)
4 piesangs
150ml skerp blatjang
125g (200ml) pitlose rosyntjies
125g (200ml) gebleikte sultanas
15ml fyn appelkooskonfyt
sout en suiker na smaak

• Ontbeen en pluis die hoender.
• Soteer die uie en knoffel in groot kastrol in die botter
• Voeg kerriepoeier by en braai liggies
• Voeg die vleis by en braai die mengsels 5-8 minute oor
• matige hitte.
• Bedek intussen tamaties met kookwater en skil af.
• Sny tamaties in groterige stukke. • Sny appelstronke uit en sny appels in groterige blokkies
• Sny piesangs in skyfies.
• Voeg tamaties, appels en piesangs saam by vleismengsel.
• Sit deksel op en prut 45 oor matige hitte.
• Roer af en toe liggies.
• Indien te droog, gooi bietjie kookwater of hoenderaftreksel by.

Sit voor saam met rys en ’n lekker groen slaai.
Word al lekkerder hoe langer dit staan.

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Piesangslaai Resepte


Piesang kerrie slaai

Piesang kerrie slaai

Kerrie Piesangslaai (Onbekend)

Bestanddele

6 tot 8 Piesangs

2 e perske/appelkooskonfyt

½ t Borrie

½ t Kerrie

2 e Mayonnaise

1 e Asyn

¼ k Rosyne

Metode

Meng al die bestanddele vir die sous en laat 1 uur staan. Sny piesangs in skywe en meng met sous. Al die piesangs moet met die sous bedek wees.

Piesangslaai

Natasha De Jager Viljoen

± 6 Piesangs (nie te groen, maar ook nie oorryp)

1 x blikkie kondensmelk

1 x houertjie vars room

¼ koppie suurlemoensap

Metode Klits room tot baie styf. Voeg kondensmelk en suurlemoensap by. Gooi in mooi glasbak en sny piesangs in skyfies binne-in die roommengsel in.

Piesang slaai met kaneel en jogurt- bron onbekend

Piesang slaai met kaneel en jogurt- bron onbekend

Banana salad with cinnamon yogurt

Ingredienser Ingredients

4 bananas, peeled and sliced

2 oranges, peeled and cut into chunks

300 ml of low-fat yoghurt

150 ml orange juice, freshly squeezed

1 tablespoon honey

2 tsp vanilla sugar

1 teaspoon ground cinnamon

4 tablespoons of muesli

30 g pistachios, coarsely chopped
4 portioner 4 servings

Method

1 . Mix orange juice and honey and pour over the fruit in a bowl.

2  Mix the yogurt with vanilla sugar and cinnamon, and pour over the fruit.

3  Mix muesli and pistachios and toast them in a dry pan for a few minutes.

4 . Pour the mixture over the yogurt and serve.

Wenk: vir gewone slaai sal ek net die muesli uitlos.

Tjou-Tjou Piesangslaai

6 piesangs

1 blik vrugte kelkie (fruit cocktail) (410g)

1 blik kondensmelk (397g)

1 bottel Koo Picalilly (390g of 400g)

knippie sout

Sit jou piesangs met skille aan in ´n bak. Gooi kookwater bo oor en laat lê so vir ´n minuut of 2. Die skille van die piesangs word swart. Haal uit kookwater, skil jou piesangs en sny in skyfies. Gooi piesang skyfies, fruit cocktail, kondensmelk, sout en picalilly in ´n bak en meng goed deur.

Bedien koud.

Appel, piesang en kaas slaai

Appel, piesang en kaas slaai

Piesang, appel en kaas slaai

Rooi appels, ontpit en en in blokkies gesny (jy kan dit skil as jy wil)

Ryp piesang (nie oor ryp nie) – Geskil en in skyfies gesny

Cheddar of gouda kaas in blokkies gesny

Mayonaise

Optioneel: rosyne en seldery

Meng alles saam en hou koud totdat dit bedien word

Die hoeveelhede hang af van hoeveel mense en smaak.  Ek sal werk op 1 1/2 appel en 1 piesang per person.  Mayonaise is volgens smaak en hoe “nat” jy die slaai wil hê.  Piesang kan ingesny word so 10 minute voor jy bedien as jy bang is dit verbuin.

 

Piesangslaai

Jean-Marie Steenberg

3 eiers
125ml wit asyn
200g (250ml) witsuiker
10ml mosterdpoeier
knypie sout
250ml ingedampte melk (Ideal)
Klits eiers, asyn, suiker, mosterd en sout saam in ‘n kastrol tot goed gemeng. Verhit oor matige hitte tot dik en roer gereeld. Haal af sodra dit kook. Laat mengsel afkoel. Voeg ingedampte melk by en meng. Gooi in fles en sit in yskas tot benodig.

Dan sny jy net in piesangs in dun skyfies en gooi die oor. Lieflik.hoe langer dit trek, hoe lekkerder

Piesangslaai

Die is my wenresep:

Druk piesangs (met skil) in bak met kookwater – vir so 1 na 2 min tot skil swart verkleur het, Skil af (die verhoed dat die piesang swart word)

Sny piesangs op en gooi houer  grenadilla joghurt oor en voilla,

geniet – dit is sooo eenvoudig maar baie lekker

Jy kan ENIGE GEUR  joghurt gebruik maar ek persoonlik  hou van die grenadilla geur.

Dalene Steyn

My PIESANGSLAAI resep gaan so:

Half koppie mayonaise en half koppie kondensmelk. Ses tot agt piesangs gesny. Een blikkie ertjies gedreineer.  1 tl mosterdpoeier. Meng alles saam en bedien saam met kerrie. Heerlik!
Mix 1 can of condensed milk, 1 cup mayonnaise and 1 heaped T mild curry powder. Slice 4 – 6 bananas and add to the sauce. Stir until well combined. Allow to stand for about 30 minutes to allow the favours to develop.

Source: food24.com

Recipe 2
Schalk Oberholzer remembers his gran making this salad with mustard….
1 Can of condensed milk,
½ Can Vinegar (Use the condensed milk can)
1 T Mustard powder.
Pinch salt

Deur:

Granny Mouses House/Ouma Muis se Huis

Onthou om bietjie suurlemoensap oor jou piesangs te spuit om te keer dat dit swart word.

Koringslaai Resepte


Koringslaai - perdfris

Koringslaai – perdfris

Gesondheidskoringslaai

Perdfris

Bestanddele
3 koppies koring (gekook)
1½ koppie gekapte vars of ingemaakte geelperskes
1½ koppie gekapte vars pynappel
1 koppie fyn gekapte seldery
½ koppie fyn gekapte groenrissie
¼ koppie fyn gekapte ui
3 eetlepels gekapte pietersielie
½ koppie rosyne
½ koppie sonneblomsaad

Metode
Meng alles saam.

Bestanddele Sous
½ koppie sonneblomolie
2 eetlepels suurlemoensap
1 teelepel kerriepoeier + ½ teelepel borrie
1 eetlepel heuning
1teelepel sojasous of Worcestersous

Metode
Meng al die bestanddele en gooi oor slaai.

Ali se Koringslaai

Kook jou koring tot sag en gaar

Braai so 1 groot ui, 250gram spek en 250g mushrooms tot sag

Meng by gaar koring in

Gooi by 1 blikkie tot 2 blikkies room – dit is afhangende van hoeveel koring jy gekook het. Dit is geneig om droog te wees as jy nie genoeg room byvoeg nie,

Sout en gemaalde swart peper

Kook deur en bedien warm

Koringslaai met kondensmelk
Jean-Marie Steenberg

Bestanddele
250ml koring (ongekook)
1 Groot soetrissie (rooi of geel) in klein blokkies gekap
410g geblikte perskeskywe, gedreineer en in blokkies gesny
62ml rosyne
sout na smaak met kookproses

Sous
50ml sonneblomolie
3ml borrie
6ml matige kerriepoeier
25ml blatjang
25ml suiker
25ml asyn
1 blik kondensmelk

Só maak jy
1. Week die koring in genoeg water vir ten minste 2 ure
2.Gooi water af en kook in genoeg nuwe water met sout na smaak vir 10 minute in die mikrogolf
3.Om af te koel, spoel af onder koue lopende water (wees versigtig om dit nie in die drein te mors)
4. Sit in ‘n slaaibak (verkieslik met deksel) en gooi die soetrissie, perskes en rosyne by en meng goed deur.
5.Meng die sous bestanddele saam tot die suiker opgelos is
6.Gooi die slaaisous oor en meng deur
7. Laat dit ‘n rukkie staan vir die geure om in die koring in te trek

Wenke
*Verpak dit in kleiner bakke met deksels, dit sal vir ‘n paar dae in die yskas hou.

Gesondheidsbeskuit


Gesondheidsbeskuit - Foto Free Recipe Hub

Gesondheidsbeskuit – Foto Free Recipe Hub

Gesondheidsbeskuit (mikrogolf)

500gr harde margarine
5ml sout
1 ½ kop bruinsuiker
3 MIN OP HOOG
Klits saam:
500 ml karringmelk (amasi)
2 eiers
Meng saam:
1 kg bruismeel
5 kop semels of 3 kop all bran en 2 kop semels
Voeg nou die botter mengsel en eier mengsel bymekaar en voeg by 200 ml olie en 15ml bakpoeier
Voeg nou die meel en semelmengsel by
Sit in 2x 2l roomysbakke
Bak elke bak 10 min op HOOG en laat staan vir 4 tot 5 min (staantydperk)
Keer uit en sny in vingers en droog soos normaalweg in oond
Opsioneel, jy kan so bietjie rosyne en neute (handvol) van jou keuse ook by die semel mengsel ingooi.

Veselryke Bosbessie Beskuit (Ongeveer 90 stukke)
7 X 250ml (1kg) bruismeel
8ml koeksoda
10ml sout
4 x 250ml semels
250ml pitlose rosyne
250ml sonneblomsaad
250ml droë bosbessies (cranberries)
310ml bruinsuiker
2 ekstra groot eiers
750ml karringmelk
500g botter of margarine gesmelt
Sif die meel, koeksoda en sout saam. Voeg die semels, rosyne, saad, bosbessies en suiker by. Klits die eiers en karringmelk saam en voeg om die beurt met die gesmelte botter by die droë bestandele. Meng goed saam. Vorm in balletjies en pak in twee gesmeerde panne van omtrent 24 x 34 cm. Bak omtrent 40min in’n voorverhitte oond teen 180°C. Keer uit op draadrakke om af te koel. Breek in stukke en droog oornag of 6-8ure teen 50°C.
Variasie: Vervang die rosyne deur enige neute soos pecan- of pistasieneute. *Rapport- Heilie Pienaar* (Lekker resepte vir die jongergeslag)

Gesondheidsbeskuit
1 kg volkoringmeel 500 ml koekmeel
250 ml klapper 500 ml fyngedrukte graanvlokkies
200 ml pitlose rosyne 125 ml sonneblomsaad
55 ml bakpoeier 10 ml sout
500 ml suiker 250 g margarien, gesmelt
250 ml sonneblomolie 1 liter kookwater
Stel die oond op 180C. Meng al die droë bestanddele, behalwe suiker saam. Giet die gesmelte margarien in ´n ander mengbak en voeg die suiker, olie en kookwater by. Meng. Voeg by die droë bestanddele en meng goed. Skep deeg in 2 gesmeerde broodpanne. Doop ´n mes in warm water en sny die deeg in blokkies. Bak sowat 1 uur, of tot gaar, in die voorverhitte oond. Laat effens afkoel in die panne. Keer uit, breek in stukke en droog uit.

Gesondheidbeskuit

4 x 250 ml bruismeel
25 ml bakpoeier
10 ml sout
500 ml volkoringmeel
500 ml semels
250 ml muesli
200 ml sonneblomsaad
125 ml pitlose rosyne
100 g pekanneute, gekap
400 g koue margarien, gerasper
500 ml karringmelk of natuurlike jogurt
450 ml suiker
50 ml heuning
10 ml bruinasyn
2 ekstra-groot eiers

Voorverhit die oond tot 180 °C en smeer twee 1-liter-broodpanne met margarien. Sif die bruismeel, bakpoeier en sout saam. Voeg die volkoringmeel, semels, muesli, sonneblomsaad, rosyne en pekanneute by. Voeg die gerasperde margarien by en vryf goed in. Klits die res van die bestanddele saam en voeg by die meelmengsel. Roer tot goed gemeng. Skep in die pannetjies en bak vir 50?60 minute tot gaar. Keer uit, laat effens afkoel en sny in vingers. Laat oornag in ‘n lou oond uitdroog teen ongeveer 50 °C.
Lewer ongeveer 60 stukke beskuit.
Gesondheidbeskuit
Rina Kleinhans

18 kp volkoringmeel
4kp semels
4kp bruinsuiker
20 teel bakpoeier
4 teel sout
2kp pitlose rosyne
1 kp sonneblomsaad
½ kp sesamesaad
2 kp klapper
4 eiers
2.5liter Bulgaarse jogurt of karringmelk of dikmelk
4 teel koeksoda
25ml bruin asyn
1kg botter of margarine gesmelt

Metode:
Voorverhit die oond tot 180°C. Plaas droë bestadele in ‘n groot mengbak en meng goed. Klits die eiers, jogurt(Of jou keuse), koeksoda en asyn saam. Voeg melkmengsel by gesmelte botter/margarine en meng goed met meelmengsel Skep in drie groot oondpanne van 32 x 22cm, wat met kleefwerende middel bespuit is. Bak vir 1 uur. Keer uit op afkoelrakkies en laat vir minstens drie uur afkoel. Sny in skywe en dan in vingers en droog uit in oond teen 100°C. *Maryna Kruger Sarie


Calamari - Photo Life's Ambrosia

Calamari – Photo Life’s Ambrosia

Calamari Stuffed with
Porcini Mushrooms, Bread, and Cheese

(Serves 2)

Ingredients:

1 ounce dried porcini mushrooms

1/3 cup chopped onion

2 teaspoons olive oil

1 cup cubed Italian bread

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

3 tablespoons parsley

Salt and pepper

1/2 pounds squid (bodies only)

Traditional tomato sauce

Additional Parmesan for sprinkling

Soak porcini mushrooms in 2 cups hot water for 30
minutes.

Rinse and chop coarsely.

Sauté onions in olive oil until soft, 2-3 minutes.

Combine all of the ingredients, except the squid and
tomato sauce, in a bowl. Mix well.

Stuff the mixture into the squid. Do not overfill or
they will burst during cooking.

Close the end of the squid with a toothpick.

Pour a little of the tomato sauce in the bottom of a
casserole dish.

Place the stuffed squid on top. Pour a little more
sauce over each.

Cover and bake in a 350 degree F. oven for 30
minutes. Remove cover.

Sprinkle Parmesan cheese over and cook an additional
5-10 minutes.

Remove the toothpicks before serving.

Calamari Stuffed with Bread Crumbs, Pine Nuts, and
Raisins

(Serves 4)

Ingredients
12 medium-sized squid

1/4 cup olive oil, divided

1 small onion, finely chopped

1 garlic clove, minced

1 cup homemade breadcrumbs

3 anchovy fillets, rinsed and chopped

1/4 cup capers, rinsed and chpped

1/4 cup pine nuts, coarsely chopped

1/4 cup golden raisins, plumped in hot water for 30
minutes, chopped

3/4 cup parsley, chopped

2 eggs

2 (15 ounce) cans crushed tomatoes

Salt and pepper

Clean the squid by removing the head, fins, and all
contents in the body.

Peel off the skin and rinse the tubes.

Remove the tentacles from the head.

Chop the tentacles fine and set aside for the
stuffing.

Heat 2 tablespoons of olive oil in a skillet and
brown the chopped tentacles.

Add onion and cook for 5 minutes.

Add garlic and cook for another minute. Remove from
heat and set aside.

In a bowl, combine the breadcrumbs, anchovies,
capers, pine nuts, raisins, 1/2 cup parsley and eggs.

Add the tentacle mixture. Season with salt and
pepper and mix well.

Stuff the squid tubes with the mixture and seal each
with a toothpick.

Place the remaining olive oil in a skillet over
medium heat.

Add the stuffed squid and brown on all sides.

Add the crushed tomatoes and bring to a boil.

Cover and simmer for 20 minutes or until tender.

Remove the toothpicks.

Transfer to a serving platter and garnish with
remaining parsley.

Cheese-Stuffed Calamari

(Serves 8)

Ingredients

8 large squid, cleaned, tentacles reserved

1 pound ricotta cheese

1 egg

1/4 cup grated Pecorino Romano cheese

1 tablespoon fresh chopped parsley

Salt and pepper

Flour for dredging

3/4 cup olive oil

1/2 cup white wine

2 cups Traditional Tomato Sauce

Preheat oven to 350 degrees F.

Place the tentacles in a saucepan with enough water
to cover them.

Bring to a boil, reduce to a simmer, and cook for
15-20 minutes, or until tender.

Drain the tentacles and allow to cool. Finely chop
the cooled tentacles.

In a bowl, combine the ricotta, egg, pecorino,
parsley, and cooked tentacles.

Season with salt and pepper.

Stuff the cheese mixture into each of the squid
bodies.

Seal each opening with a toothpick.

Season the dredging flour with salt and pepper.

Coat each stuffed squid with the flour, shaking off
any excess.

Heat the olive oil in a large skillet over medium
heat.

Saute the squid until they are golden brown on all
sides, about 10 minutes.

Remove the squid from the skillet and transfer them
to a roasting pan.

Drain the oil from the skillet and return it to the
heat.

Add the white wine and deglaze the pan by scraping
up any brown bits.

Continue cooking until the wine is reduced by half.

Add the tomato sauce and cook for 1 minute.

Pour the tomato sauce over the squid in the roasting
pan.

Cover the pan with foil and bake for 45 to 60
minutes until fork tender.

Remove the toothpicks.

Transfer to a platter and serve.

Seafood-Stuffed Calamari

(Serves 10 as an appetizer)

Ingredients

1-1/4 cups olive oil, divided

2 shallots, finely chopped

1/2 pound scallops, chopped

1/2 pound small shrimp, shells removed

Salt and pepper

10 large squid, tentacles removed and chopped

1-1/2 cups Italian-flavored bread crumbs

2 tablespoons chopped fresh parsley

2 tablespoons plus 1 teaspoon minced garlic

1/4 teaspoon red pepper flakes

1/2 cup white wine

Heat 1/2 cup of olive oil in a large skillet.

Add half the shallots and sauté for 1 minute.

Add the scallops, shrimp, salt and pepper, and cook
for 3 to 4 minutes.

Transfer the seafood with a slotted spoon to a bowl
to cool.

Add the chopped tentacles to the skillet and sauté
until pink, 1-2 minutes.

Transfer the tentacles with a slotted spoon to the
bowl with the scallops and shrimp.

Reserve the liquid in the skillet.

In a large bowl, combine the bread crumbs, 1/2 cup
olive oil, parsley, and 1 teaspoon garlic.

Season with salt and pepper. Mix well to combine.

Add the cooked seafood to the bread crumbs and stir
to combine.

If the mixture seems too dry add a little more oil.

Stuff each squid body with the seafood mixture and
seal each end with a toothpick.

Heat 1/4 cup of olive oil in a large skillet.

Add 2 tablespoons garlic, remaining shallots, and
red pepper flakes.

Season with salt and pepper.

Saute over medium heat until the garlic is lightly
golden, about 2 minutes.

Add the reserved seafood liquid from the skillet and
wine.

Simmer until the liquid is reduced by half.

Add the stuffed squid and cook 7 to 8 minutes,
basting often, until tender.

Remove the toothpicks.

Transfer the squid to a platter, pour the sauce
over, and serve.

Rice-Stuffed Calamari

(Serves 4)

Ingredients

Tomato Sauce:

1 (28 ounce) can crushed tomatoes

1/2 cup red wine

2 tablespoons chopped fresh parsley

Pinch of sugar

Salt and pepper

Squid:

1-1/2 pounds small to medium squid

1/3 cup olive oil

1 small onion, finely chopped

1 small fennel bulb, finely chopped

2 garlic cloves, minced

1/3 cup Arborio or Carnaroli rice

Pinch of saffron

Pinch of red pepper flakes, to taste

Salt and pepper

2/3 cup white wine

1/2 cup water

2 tablespoons chopped fresh parsley

To make the sauce:

Put the tomatoes, wine, parsley, and sugar in a
saucepan.

Season with salt and pepper.

Simmer to desired consistency.

To make the stuffing:

Clean the by removing the head and tentacles.

Pull out the quill and rinse the bodies.

Finely chop the tentacles and set aside with the
squid bodies.

Heat the oil in a saucepan.

Add the onion, fennel, and garlic and cook gently
for 10 minutes until tender.

Add the rice, saffron, red pepper flakes, and
chopped tentacles.

Cook a few minutes , stirring often, until the
tentacles are opaque.

Season with salt and pepper.

Add the white wine and 6 tablespoons of the tomato
sauce.

Cook until the wine and tomato sauce has reduced
into the rice.

Add 1/2 cup water and continue cooking until the
rice is tender and the liquid is absorbed.

Add the parsley and cool for a few minutes.

Stuff the squid with the filling.

Seal the ends with toothpicks.

Add 1/2 cup of water to the remaining tomato sauce.

Cook for 2 minutes.

Add the stuffed squid, cover the saucepan, and
simmer for 30-45 minutes until soft and tender.

Remove the toothpicks before serving

Brokkoli Slaai


Broccoli-salad Photo by athdedon.wordpress.com

Broccoli-salad Photo by athdedon.wordpress.com

Brokkoli Slaai

2 bossies brokkolie – sny in klein blommetjies

1 pakkie spek, gesnipper en gebraai

1 koppie rosyne

1 koppie sonneblomsaad

1 bossie slaai uie fyn gesny (opsioneel)

1 blikkie pitmielies gedreineer

1 koppie kaasblokkies

Slaaisous:

½ koppie asyn

1 koppie conola olie

1 koppie suiker

1 teelepel sout

1 teelepel mostertpoeier

1 teelepel selderysaad (verkrygbaar by gesondheidswinkels)

Meng al die slaaisous bestandele goed saam. Meng al die slaai bestandele, gooi die slaaisous oor en marineer in die yskas vir ‘n paar ure.

Melanie Vosloo Marais

Brocoli Bacon Salad

1 bunch broccoli, broken into small florets (about 3 cups)

1 bunch cauliflower, broken into small florets (about 3 cups)

1/2 red onion, chopped

10 bacon slices, cooked and crumbled

1 cup raisins

1/2 cup shelled sunflower seeds

1/2 to 1 cup mayonnaise

1/4 to 1/2 cup splenda

1 to 2 tablespoons basalmic vinegar

1. Combine broccoli, cauliflower, onions, bacon, raisins and sunflower seeds in a large bowl, mix gently.

2. Whisk together mayonnaise, sugar and vinegar in a small bowl. Refrigerate salad and dressing separately until serving time.

3. To serve, pour dressing over broccoli mixture, toss to mix. Serves 12 to 16.

Number of Servings: 12

Bobaas Broccoli slaai

2 pakkies broccoli rou

250ml ui gekap

250ml sonneblompitte

250ml rosyne

125ml kaasblokkies/feta

250g spek

1 blik pitmielies

250ml murgpampoentjie rou in ringe gesny

Sous

125ml wit asyn

250ml suiker

250ml olie of minder

15ml droe mostert

klits alles goed saam en gooi oor slaai

Maak slaai vorige dag vir optimale smaak

Wenk:

EK DINK JY KAN MAAR NET BIETJIE GEKAPTE PEANUTS INGOOI BY ENIGE VAN DIE RESEPTE

Blomkool Slaai

Marianne Kriel
Blomkool, brokkoli, kaas, uie en bacon
Sny alles in blokkies soos verkies
Braai uie en bacon stukkies tot mooi goudbruin – gooi by kaas, blomkool en brokkoli – meng – l koppie mayonaise, 1/2 koppie bruinsuiker en 2 eetlepels witasyn meng alles deurmekaar en plaas in yskas – geniet dit die vlg dag (die houer moet geskik word voor gebruik). Heerlik saam met braaivleis!

Broccoli-slaai            

1 groot broccoli

1 medium ui

250ml cheddarkaas

1 pakkie bacon

1.Breek broccoli in klein blommetjies

2.Blansjeer vir 1 minuut in kookwater.

3.Braai bacon.

4.Meng broccoli, ui, kaas en bacon.

Sous

60 ml asyn

100ml suiker

250ml mayonnaise

1.Meng alle bestanddele

2.Gooi oor broccoli.

3.Laat staan vir 24 uur.

Brokkoli Slaai

 

2 koppe Brocolli

N pakkie bacon (fyn gekap)

N koppie cheddar kaas in blokkies gesny

N blikkie pynappel stukkies

N halwe blikkie kondensmelk

N koppie mayonnaise

Snipper die donker groen dele van die brocolli in fyn stukkies, braai die bacon lekkker crispy en laat afkoel, gooi nou alles bymekaar en siedaar!

Broccoli Salad

Ingredients:

1 head broccoli and 1 head cauliflower

1/2 cup chopped red onion

1 cup shredded cheese

Raisins to taste

bacon pieces

Creamy Dressing:

(die een wat ek natuurlik verkies)

1 cup mayonnaise 1/4 cup vinegar 1/4 cup sugar

OR

Dressing-oil/vin:

1/2 cup salad oil 1/4 cup apple cider vinegar 1/4 cup sugar 1/4 tsp. dry mustard salt and pepper to taste

Directions:

Cut up broccoli and cauliflower’s flowerettes into bite-sized pieces. Cut up enough for about 4 cups of flowerettes. Add onion, cheese, bacon and dressing. Refrigerate 2-3 hours or overnight.  (Hoe langer dit staan, hoe beter raak dit – soos vrouens wat ouer word!!!)