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Voorgeregte & SlaaieStarters & Salads

Starters · Voorgereg · SlaaiStarters · Appetiser · Salad

Nora Dickson

Visvinger GeregFish Finger Dish

BestandeleIngredients

  • 1 pakkie sampioensoppoeier
  • 1 ui
  • 4 tamaties
  • 250ml room of dik witsous
  • 16 visvingers
  • 30ml margarien
  • 1 packet mushroom soup powder
  • 1 onion
  • 4 tomatoes
  • 250ml cream or thick white sauce
  • 16 fish fingers
  • 30ml margarine

MetodeMethod

Sny die ui fyn en braai in margarien. Skit tamaties of sny in skywe en voeg by uie en braai. Plaas bevrore visvingers in gesmeerde bak. Skep helfte van tamatie mengsel oor visvingers. Meng sop en room. Giet bo-oor, gevolg deur res van tamatie mengsel. Bak sonder deksel op 180°C vir 20 minute.

Finely chop the onion and sauté in margarine. Skin the tomatoes or slice them and add to the onions and sauté. Place frozen fish fingers in a greased dish. Spoon half of the tomato mixture over the fish fingers. Mix the soup and cream. Pour over, followed by the remaining tomato mixture. Bake uncovered at 180°C for 20 minutes.

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Nora Dickson

ViskoekiesFish Cakes

BestandeleIngredients

  • 1 blik sardyne in tamatiesous
  • 1 fyngekapte ui
  • 60ml meel
  • 2 eiers, geklits
  • blatjang na smaak
  • olie vir braai
  • 1 can sardines in tomato sauce
  • 1 finely chopped onion
  • 60ml flour
  • 2 eggs, beaten
  • chutney to taste
  • oil for frying

MetodeMethod

Maak vis (saam met sous) fyn. Voeg die eiers, ui en blatjang by en meng. Roer meel by en meng. Skep lepels vol in warm olie en braai tot bruin en gaar.

Mash the fish (with sauce) finely. Add the eggs, onion, and chutney and mix. Stir in the flour and mix. Spoon tablespoons into hot oil and fry until brown and cooked.

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Ronet Terblanche

Tuna en PiesangvoorgeregTuna and Banana Starter

BestandeleIngredients

  • 1 blik (450g) tuna gevlok
  • 50ml mayonnaise
  • ingelegte uitjies en agurkies
  • blaarslaai (fyngekap)
  • 3 piesangs in skyfies (bedruip met suurlemoensap)
  • 50ml wit uiesop (droog)
  • 1 can (450g) flaked tuna
  • 50ml mayonnaise
  • pickled onions and gherkins
  • lettuce (finely chopped)
  • 3 bananas sliced (drizzled with lemon juice)
  • 50ml white onion soup (dry)

MetodeMethod

Meng al die bestandele saam. Spoel blaarslaai skoon af en sit onder in voorgereg kelkie of skulp. Skep die mengsel bo-op en versier met 'n takkie pietersielie.

Mix all the ingredients together. Rinse the lettuce and place it at the bottom of a starter bowl or shell. Spoon the mixture on top and garnish with a sprig of parsley.

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Leonora Claassen

Paprika SchnitzelPaprika Schnitzel

BestandeleIngredients

  • 2e botter
  • paprikapoeier
  • 3 uie, gesny
  • 750g skyfies kalfvleis
  • ¼k meel (gegeur met sout en peper)
  • ½k suur room
  • 2e butter
  • paprika powder
  • 3 onions, sliced
  • 750g slices of veal
  • ¼k flour (seasoned with salt and pepper)
  • ½k sour cream

MetodeMethod

Braai uie in botter, voeg paprika by. Paneer vleis in meel, plaas op uie en stowe met deksel tot sag (30 minute). Roer ¼k water in indien nodig. Haal vleis uit, hou warm, roer in uiesous en bedien apart.

Sauté onions in butter, add paprika. Dredge the meat in flour, place on the onions, and stew with a lid until tender (30 minutes). Stir in ¼k water if needed. Remove the meat, keep warm, stir in the onion sauce and serve separately.

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Leonora Claassen

Wiener SchnitzelWiener Schnitzel

BestandeleIngredients

  • 8 baie dun skyfies kalfvleis, vark, of skaapvleis (moenie vries nie)
  • meel
  • geklitste eiers
  • fyn krummels
  • ¼k olie
  • sout na smaak
  • ansjovismootjies
  • suurlemoenskyfies
  • Opsioneel: 1e gerasperde parmesaanse kaas by die eier
  • 8 very thin slices of veal, pork, or lamb (do not freeze)
  • flour
  • beaten eggs
  • fine breadcrumbs
  • ¼k oil
  • salt to taste
  • anchovy fillets
  • lemon slices
  • Optional: 1e grated parmesan cheese in the egg

MetodeMethod

Rol in meel, dan in geklopte eiers, dan in fyn krummels. (Dit kan 'n paar uur voor ete gedoen word.) Verhit ¼k olie in 'n pan. Braai vinnig gaar aan albei kante en strooi sout na smaak oor. Pak op warm bord. Versier met opgerolde ansjovismootjie bo-op 'n suurlemoenskyfie.

Dredge in flour, then in beaten eggs, then in fine breadcrumbs. (This can be done a few hours before the meal.) Heat ¼k oil in a pan. Fry quickly until cooked on both sides and sprinkle with salt to taste. Arrange on a warm plate. Garnish with rolled anchovy fillet on top of a lemon slice.

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Tradisioneel

LewerkoekiesLiver Cakes

BestandeleIngredients

  • 500g lewer (skaap, kalf of bees)
  • 1 middelmatige ui
  • 2 eiers
  • 1e asyn of suurlemoensap
  • 1t sout
  • ¼t peper
  • 1t gekapte pietersielie
  • vet of olie om in te braai
  • 500g liver (sheep, calf, or beef)
  • 1 medium onion
  • 2 eggs
  • 1 tbsp vinegar or lemon juice
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp chopped parsley
  • fat or oil for frying

MetodeMethod

  1. Maak lewer skoon en sny in stukke.
  2. Sny die ui in skywe en maal die lewer en ui saam of maal die lewer en kap die ui fyn, en voeg dit by die lewer.
  3. Voeg die asyn, sout, peper en gekapte pietersielie by.
  4. Klits die eiers en voeg dit by. Meng alles saam.
  5. Verhit 'n braaipan en smelt genoeg vet daarin om die bodem van die pan te bedek.
  6. Skep die lewermengsel met 'n lepel in die warm vet en laat dit aan die een kant bruin braai. Draai die koekies versigtig om met 'n slaplem-mes en laat hulle aan die ander kant bruin braai.
  7. Dien baie warm op.

Clean the liver and cut it into pieces. Slice the onion and either grind the liver and onion together or grind the liver and chop the onion finely, then add it to the liver. Add the vinegar, salt, pepper, and chopped parsley. Beat the eggs and add them in. Mix everything together. Heat a frying pan and melt enough fat in it to cover the bottom of the pan. Spoon the liver mixture into the hot fat and let it brown on one side. Carefully turn the cakes over with a spatula and let them brown on the other side. Serve very hot.

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Ronet Terblanche

Denny Sampioene in VulselBatterDenny Mushrooms in Batter

BestandeleIngredients

  • 250g Denny Mushrooms

    • VulselBatter

  • 1 eier
  • 1 koppiecup melk
  • 1 koppiecup bruismeel
  • 1 eetlepeltablespoon gemengde kruie
  • 1 eetlepeltablespoon sout en swart peper en knoffel

MetodeMethod

Klits eier en melk goed. Meng al die bestandele tot loperige deeg. Laat staan so lank as moontlik met sampioene in deeg en braai in olie.

Whisk the egg and milk well. Mix all the ingredients into a runny batter. Let it stand as long as possible with mushrooms in the batter and fry in oil.

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Leonora Claassen

SalmkelkieSalmon Tart

BestandeleIngredients

  • 2 blikkies salm (500g)
  • 125g maaskaas
  • 2 appels
  • 1 ui
  • 2 koppiecups mayonnaise
  • 1 koppiecup tamatiesous
  • 2 eetlepeltablespoons sjerrie
  • 1 eetlepeltablespoon gekapte pietersielie
  • 2 cans of salmon (500g)
  • 125g cream cheese
  • 2 apples
  • 1 onion
  • 2 cups mayonnaise
  • 1 cup tomato sauce
  • 2 tablespoons sherry
  • 1 tablespoon chopped parsley

MetodeMethod

Maak vis fyn met 'n vurk. Rasper appels en ui. Meng vis, appels, ui en maaskaas. Meng mayonnaise, tamatiesous en sjerrie. Roer 1½k sous by vismengsel. Skep in viskelkie. Gooi 1 lepel sous oor elke kelkie. Garneer met pietersielie.

Flake the fish with a fork. Grate the apples and onion. Mix the fish, apples, onion, and cream cheese. Mix the mayonnaise, tomato sauce, and sherry. Stir 1½ cups of the sauce into the fish mixture. Spoon into the tart shell. Pour 1 spoonful of sauce over each tart. Garnish with parsley.

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Ronet Terblanche

Aartappels in die SkilPotatoes in Their Skin

BestandeleIngredients

  • 12 kleinerige aartappels met skil
  • 250g botter
  • 1 pakkie uiesoppoeier (69g)
  • 12 small potatoes with skin
  • 250g butter
  • 1 packet onion soup powder (69g)

MetodeMethod

Sny gleuwe in aartappels. Strooi soppoeier oor. Smelt botter, gooi oor aartappels. Gebruik vuurvaste oondskottel en maak gaar in 'n matige oond. Baie lekker om by 'n braaivleis of as voorgereg te bedien.

Make slits in the potatoes. Sprinkle soup powder over them. Melt the butter and pour it over the potatoes. Use a fireproof baking dish and cook in a moderate oven. Very nice to serve with a barbecue or as a starter.

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Ronet Terblanche

VisslaaiFish Salad

BestandeleIngredients

  • 1½kg witvis, gekook en gevlok
  • 4 gekapte uie, gebraai
  • 2e olie
  • 60ml kondensmelk (¼k)
  • 1 suurlemoen se sap
  • sout en peper
  • ½t aromat
  • 375ml mayonnaise (1½k)
  • 1½kg white fish, cooked and flaked
  • 4 chopped onions, sautéed
  • 2 tbsp oil
  • 60ml condensed milk (¼ cup)
  • juice of 1 lemon
  • salt and pepper
  • ½ tsp aromat
  • 375ml mayonnaise (1½ cups)

MetodeMethod

Meng al die bestandele saam. Bedien op slaaiblare en strooi paprika oor.

Mix all the ingredients together. Serve on salad leaves and sprinkle paprika on top.

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Ronet Terblanche

SkulpieslaaiShellfish Salad

BestandeleIngredients

  • 8 onseounce noedelskulpies
  • ½ gemaalde groenrissie
  • 1 klein gemaalde ui
  • ½k mayonnaise
  • 2e tamatiesous
  • blaarslaai
  • 8 ounces shell pasta
  • ½ ground green chili
  • 1 small chopped onion
  • ½ cup mayonnaise
  • 2 tablespoons tomato sauce
  • leafy lettuce

MetodeMethod

Kook die skulpies, water af en meng dit goed deur met groenrissie en uie. Roer tamatiesous en mayonnaise in, verkoel en dien op, op 'n laag kraakvars slaaiblare.

Cook the shell pasta, drain and mix well with green chili and onion. Stir in tomato sauce and mayonnaise, chill and serve on a bed of crisp lettuce leaves.

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Lulu Bradley

PiesangslaaiBanana Salad

BestandeleIngredients

  • 3 groot uie
  • 5ml mosterdpoeier
  • 5ml kerriepoeier
  • sout en peper na smaak
  • 50ml asyn
  • 8–10 ryp piesangs
  • 25g margarien
  • 750ml kookwater
  • 125ml sagte bruin suiker
  • 25ml koekmeel
  • 50ml koue water
  • 125ml wit suiker
  • 3 large onions
  • 5ml mustard powder
  • 5ml curry powder
  • salt and pepper to taste
  • 50ml vinegar
  • 8–10 ripe bananas
  • 25g margarine
  • 750ml boiling water
  • 125ml soft brown sugar
  • 25ml flour
  • 50ml cold water
  • 125ml white sugar

MetodeMethod

Braai uie in groterige kastrol in botter of margarien tot sag. Meng bruin en wit suiker, koekmeelblom, mostertpoeier, kerrie, sout en peper, asyn en kookwater saam. Voeg by uiemengsel en kook 3 minute lank. Laat afkoel, sny piesangs in en bedien warm of koud.

Sauté onions in a large pot with butter or margarine until soft. Mix brown and white sugar, flour, mustard powder, curry, salt and pepper, vinegar, and boiling water together. Add to the onion mixture and cook for 3 minutes. Allow to cool, slice bananas and serve warm or cold.

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Ronet Terblanche

Koperwortel SlaaiCopper Root Salad

BestandeleIngredients

  • 1kg wortels
  • 2 uie
  • 1 groenrissie, ontpit en in ringe gesny

    • SousSauce

  • 82g (1 pakkie) tamatiesop
  • 250ml water
  • 200ml asyn
  • 80ml worcestersous
  • 125ml kookolie
  • 250ml suiker
  • 7ml mostertpoeier
  • sout en peper na smaak
  • 5ml aromat
  • 1kg carrots
  • 2 onions
  • 1 green chili, seeded and sliced
  • 82g (1 packet) tomato soup
  • 250ml water
  • 200ml vinegar
  • 80ml Worcestershire sauce
  • 125ml cooking oil
  • 250ml sugar
  • 7ml mustard powder
  • salt and pepper to taste
  • 5ml aromat

MetodeMethod

Kook wortels halfgaar (nie pap nie), spoel af onder koue water en laat heeltemal afkoel. Pak dan in lae en eindig met wortels.

Kook bestandele van sous vir 2 minute saam en gooi kokend oor die slaai (laat goed inloop). Maak toe en plaas in yskas vir minstens 2 dae voor gebruik.

Cook carrots until half done (not mushy), rinse under cold water and let cool completely. Layer in a dish, finishing with carrots. Boil the dressing ingredients for 2 minutes together and pour hot over the salad (let it soak in well). Cover and refrigerate for at least 2 days before use.

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Ronet Terblanche

AartapelslaaiPotato Salad

BestandeleIngredients

  • 6 middelslag aartapels, gekook, skil afgetrek
  • 250g spekvleis in stukkies
  • 2 groot uie, fyngemaak
  • 3 groot tamaties, fyngekap
  • 1k room, effens geklop
  • 1½k gerasperde kaas
  • 6 medium potatoes, boiled and peeled
  • 250g bacon, chopped
  • 2 large onions, finely chopped
  • 3 large tomatoes, finely chopped
  • 1 cup cream, slightly whipped
  • 1½ cups grated cheese

MetodeMethod

Braai spekvleis, uie en tamaties tot gaar. Sny aartapels in skywe en voer vuurvaste bak met laag aartapels. Voeg lagie van bredie oor aartapels, dan lagie kaas. Weer eens laag aartapels met oorblywende bredie en kaas. Gooi room egalig oor en bak in oond van 180°C tot kaas en room deurgebak is.

Fry bacon, onions, and tomatoes until cooked. Slice potatoes and layer in a baking dish with a layer of potatoes. Add a layer of the mixture over the potatoes, then a layer of cheese. Repeat with remaining potatoes, mixture, and cheese. Pour cream evenly over and bake in an oven at 180°C until cheese and cream are well cooked.

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Ronet Terblanche

KoringslaaiWheat Salad

BestandeleIngredients

  • 200g stampkoring
  • 125ml mayonnaise
  • 410g perskeskywe (1 blik)
  • 1t aromat
  • sout en peper na smaak
  • 3ml mostertpoeier
  • 1 middelslag ui
  • 1 kookappel
  • 1 soetrissie
  • 200g cracked wheat
  • 125ml mayonnaise
  • 410g peach slices (1 can)
  • 1 teaspoon aromat
  • salt and pepper to taste
  • 3ml mustard powder
  • 1 medium onion
  • 1 cooking apple
  • 1 sweet pepper

MetodeMethod

Kook koring sag. Gooi in vergieter en spoel met koue water. Dreineer goed. Meng mayonnaise en mostert. Kap ui, sny appel in dobbelsteentjies, sny soetrissie in repe en sny perskeskywe in halwes. Plaas al die bestanddele in slaaibak. Geur met sout, peper en aromat en meng alles met twee vurke. Kan vorige aand gemaak word.

Cook wheat until soft. Drain well in a colander and rinse with cold water. Mix mayonnaise and mustard. Chop onion, dice apple, slice sweet pepper, and halve peach slices. Place all ingredients in a salad bowl. Season with salt, pepper, and aromat and mix everything with two forks. Can be made the night before.

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Ronet Terblanche

PaddastoelslaaiMushroom Salad

BestandeleIngredients

  • 1 middelmatige klein tamatie
  • 1 hardgekookte eier, afgedop
  • fyngekerfde slaaiblare
  • mayonnaise
  • 1 medium small tomato
  • 1 hard-boiled egg, peeled
  • finely shredded lettuce leaves
  • mayonnaise

MetodeMethod

Was en sny 'n skyf aan die stingelkant van die tamatie af en skep 'n gedeelte van die binneste uit, sodat dit net op die eier sal pas. Sny 'n klein skyfie van die eier aan die een kant af, sodat dit regop sal staan. Sit nou die tamatie bo-op die eier en laat dit regop staan op die gekerfde slaaiblare. Maak klein kolletjies met die mayonnaise op die hele oppervlakte van die tamatie. Dien met mayonnaise of slaaiblare.

Wash and slice a piece off the stem end of the tomato and scoop out some of the inside so that it fits snugly on the egg. Cut a small slice off one side of the egg so that it can stand upright. Now place the tomato on top of the egg and let it stand upright on the shredded lettuce leaves. Make small dots with the mayonnaise all over the surface of the tomato. Serve with mayonnaise or lettuce leaves.

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Nora Dickson

SousSauce vir PiesangslaaiSauce for Banana Salad

BestandeleIngredients

  • 3 eiers
  • 10ml mostertpoeier
  • knypie sout
  • 125ml wit asyn
  • 250ml suiker
  • 250ml ingedampte melk
  • 3 eggs
  • 10ml mustard powder
  • pinch of salt
  • 125ml white vinegar
  • 250ml sugar
  • 250ml evaporated milk

MetodeMethod

Klits die eiers, asyn, suiker, mostertpoeier en sout saam in 'n kastrol tot goed gemeng. Verhit dit oor matige hitte tot dik en roer gereeld. Haal van stoof af sodra dit begin kook. Laat die mengsel afkoel. Voeg die ingedampte melk by en meng. Gooi in fles en bewaar in yskas tot benodig. Kan tot 2 weke in yskas hou. Dit lewer 700ml sous.

Whisk the eggs, vinegar, sugar, mustard powder, and salt together in a saucepan until well combined. Heat over medium heat until thickened, stirring regularly. Remove from heat as soon as it starts to boil. Allow the mixture to cool. Add the evaporated milk and mix. Pour into a bottle and store in the refrigerator until needed. It can be kept in the refrigerator for up to 2 weeks. This yields 700ml of sauce.

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ONS HOOP DIE RESEPTEBOEK BRING BAIE VREUGDE!WE HOPE THIS RECIPE BOOK BRINGS MUCH JOY!

1995

Spesiale dank aan La-Rhyn Erasmus — sonder haar kon die boek nie voltooi word nie.Special thanks to La-Rhyn Erasmus — without her this book could not have been completed.