SOUTE EN SPESERYE MENGSELS

PIZZA-SOUT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
Helena Kruger
<<<eie resep*
½ k Droe olywe [gemaal]
1e Paprika
3 t Knoffelpoeier [afgeskraap]
½ t Rooipeper
3t Origanum
½ t Strooisuiker
4t Pesto-Parmesaan geursel van Robertson[of 4t Parmesaan poeier]
1/2t Gemaalde swartpeper
3e Growwe Sout
Meng alles en gooi in draai botteltjies vir gebruik *20/6/12*Helena Chilli Kruger*
Baie lekker*** — at Die Grasdak Bultfontein.


 

TUISGEMAAKTE SELDERYSOUT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
(Deon de Jager)

Ingredients
* Celery leaves plucked from a bunch of celery stalks
* Sea salt of your choice (I use unrefined grey salt from Guérande)
Instructions
1. Pick the leaves from the celery stalks, keeping only the ones that look healthy and green, discarding the limp and yellowing ones. Rinse and dry well, patting them with a clean dish towel.
2. Arrange the leaves without crowding on one or several baking sheets, depending on how much you have, and slip into the oven while you’re preheating it for another purpose (I was about to bake a tomato tart myself).
3. Keep an eye on the leaves and remove them from the oven when they’re crisp and dried, but not quite browning yet, 5 to 10 minutes. Let cool completely.
4. Transfer the leaves to a large bowl and crumble them with your (clean) fingers, as finely or coarsely as you prefer. There will be bits that resist crumbling, mostly the tough spines of the bigger leaves; discard those.
5. Measure the volume of crumbled celery leaves you’ve obtained, and combine with one to one and a half times the volume of salt.
6. Transfer to a jar with a tight lid for keeping**b/bere*

 

Maak jou eie grootmaat marsala
GARAM MASALA
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html

Bestanddele:
4 Eetlepels Koljandersade
2 Eetlepels Komynsade
1 Eetlepel Swartpeperkorrels
2Teelepels Kardamon sade(meet, nadat sade uit peul verwyder is)
4 7cm lengtes Kaneelstokkies
1 Teelepel heel Naeltjies
1 Heel Neut(Nutmeg)
Metode:
Rooster die speserye BEHALWE DIE NEUT liggies in pan, pasop vir brand.
Maal baie fyn en rasper dan neut by**  .Lettie Strydom*

GARAM MASALA
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html

• 1 Whole nutmeg
• 10 Whole cloves
• 1 Cassia Stick (sold as cinnamon sticks in supermarkets)
• 1 tsp Black Peppercorns
• 2 tbs Coriander seeds
• 1 tbs Cumin seeds
• 1 tbs Fennel seeds
• 1 tbs Cardamom pods (about 6 pods)
• 1 tsp Cayenne pepper (add more if you prefer a hotter spice, or substitute for dried chillies)
• 1 tsp Turmeric

Instructions

1. If you're using a Thermomix, you can add all the ingredients to the bowl and whizz at speed 10 / 20 seconds. Check inside to confirm, but everything should be a fine powder.
2. If you're not using a Thermomix or similar high powered blender, add the first four ingredients, and blend for 30 seconds or until broken into pieces. Add the rest of the ingredients and blend for a further 30 - 60 seconds depending on your blender, until all the spices are crushed.
3. Store in an airtight container and use within a month for the best flavours.**keeperofthekitchen**

Carol Elliott Claassen
Braaisout

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
60 ml growwe sout
30 ml koljandersaad
15 ml gedroogde oreganum
15 ml swartpeperkorrels

Carol Elliott Claassen
KRUIE SOUT http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
Maal 1/3 gedroogde geurmiddel (kruie soos laventel, tiemie, orego of selfs suurlemoenskil) met 2/3 growwe seesout tot die fynheid van jou keuse.

Carol Elliott Claassen
Gerookte Southttp://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
te maak, plaas ‘n bakkie sout (saam met vars takkies kruie) oor die kole nadat jy klaar gebraai het en laat staan sodat die rookgeur kan intrek.(Pasella)

Carol Elliott Claassen
Homemade Rub Recipe

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
1/2 cup Garlic Powder
1/2 cup Salt
1/2 cup Black Pepper
Simply place the ingredients in a bowl and stir well to mix thoroughly. It is highly recommended that you use freshly ground black pepper and coarse salt. Kosher salt or sea salt work best.You should rub the meat with the seasonings about ten minutes before you plan on BBQing the meat.

Carol Elliott Claassen
Homemade Popcorn Flavorings

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
1. A lot of people enjoy the rich buttery taste of movie cinema popcorn, and you can create this popcorn flavor at home simply by melting pure butter and add salt to taste.
If you want a bit of spicy kick to your popcorn, just add a few dashes of hot sauce and blend it in with the melted butter before adding it to the popcorn.
2. For cheese lovers, you can never go wrong with cheddar cheese popcorn seasoning.Mix together 3 tablespoons melted butter, ¼ cup cheddar cheese powder, ¼ teaspoon mustard powder, ¼ teaspoon cayenne pepper, salt and pepper to taste. Pour your homemade popcorn flavoring over the popcorn and stir well to mix thoroughly.
3. If you love Indian food, then you're going to love this exotic-tasting homemade popcorn seasoning.Mix together a teaspoon of curry powder, ¾ teaspoon ground turmeric, ¾ teaspoon ground ginger and a tiny pinch of cayenne pepper to flavor homemade popcorn.
4. pizza flavored popcorn.
To make pizza popcorn seasoning, simply mix together 3 tablespoons grated Parmesan cheese, 1 teaspoon ground, dried oregano and ½ teaspoon dried tomato powder.
5. How about a real spicy hot popcorn seasoning to tickle your tastebuds?
Mix together ½ teaspoon chili powder and ¼ teaspoon dried, crushed red peppers. Add more chili powder if you desire.
6. If you like salt and vinegar popcorn seasoning, you can spritz 4 cups of popped, salted popcorn with a ¼ cup of malt vinegar.
7. Cajun popcorn?
You can create Cajun popcorn seasoning at home by mixing 1 teaspoon paprika, ½ teaspoon garlic salt, ½ teaspoon of red pepper, ½ teaspoon white pepper, ½ teaspoon black pepper, ½ teaspoon onion powder, ¼ teaspoon oregano and ¼ teaspoon thyme. Toss seasoning with 4 cups of popcorn.
8. sweet and salt stuff?
Then, use peanut butter to flavor homemade popcorn. Heat together 1 cup sugar and 1 cup light corn syrup in a saucepan, and stir continuously until mixture boils.
Allow it to boil for about a minute, then add 1 cup peanut butter. Stir until the peanut butter is melted and toss in homemade popcorn.
Spread them out on a baking sheet and pop in the oven for 10 minutes, 300°F. Sprinkle a little kosher salt when done.

Carol Elliott Claassen
Italian Style Rub Recipe
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
1 tsp Oregano (Dry)
3 tsp Garlic Powder
1 tsp Salt
1 tsp Black Pepper
Simply put the ingredients in a bowl and mix well. It is highly recommended that you use freshly ground black pepper and coarse salt, sea salt or kosher salt.You can add half a teaspoon of dry basil to this rub for some extra flavor . You may also use fresh oregano and basil for a stronger taste. You will not be able to store this rub for very long though, if you do. You only need to apply this rub about twenty minutes before you begin cooking.Pork,chicken

Carol Elliott Claassen
Hot and Sweet Rub For Pork Ribs
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
1 cup Brown Sugar
1/2 cup Chili Powder
1 tbsp Salt
1 tbsp Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
Simply mix the ingredients together in a bowl. You may want to transfer the rub to a plate if you are going to cook ribs. This way you can set the ribs on the plate while you season them. It's a lot easier than using a bowl.If you are going to use this rub to cook a whole chicken, be sure to try and get as much rub as possible under the skin. This way the seasoning will not fall off while you are cooking and the meat, rather than the skin, will get most of flavor. You only need to apply this rub about twenty minutes before cooking the meat.

Carol Elliott Claassen
Sweet and Spicy Rub For Beef Ribs
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
1 cup Brown Sugar
3 tbsp Garlic Powder
3 tbsp Black Pepper
2 tbsp Salt
2 tbsp Chili Powder
1/2 tsp Cumin (Ground)
1/2 tsp Thyme
1 tsp Paprika
1 tsp Onion Powder
1 Bay Leaf (Dry, Crushed)
Simply mix the ingredients in a bowl. You may want to transfer the rub to plate if you plan on using it for ribs.
This rub should be applied about 3 hours before you plan on cooking

Carol Elliott Claassen
Pepper Rub Recipe http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
3 tbsp White Pepper
1 tbsp Coriander (Ground)
1/4 cup Black Pepper
3 tbsp Salt
Simply mix the ingredients in a bowl and you are done. It is highly recommended that you use freshly ground pepper and coarse salt, like kosher salt or sea salt.Apply this rub about ten minutes before you plan on BBQing the meat. To add some extra kick, try adding a teaspoon or two of dry ground habanero.

Carol Elliott Claassen
ITALIAN SEASONING SALT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
1 tbsp italian seasoning
1 tsp dried basil
half tsp salt
1\2 tsp red pepper flakes
Add garlic salt to taste

Carol Elliott Claassen
pizza seasoning salt 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
2 tablespoons Oregano
1 tablespoon Basil
1/2 tablespoon Onion flakes
1/2 tablespoon Garlic powder
1/2 tablespoon Thyme
1/2 tablespoon Fennel
1/2 tablespoon Paprika
1/2 tablespoon Black pepper, Coarsely ground
1/2 tablespoon Ginger
1/2 tablespoon Lemon Peel (dried Form)
Combine all spices and seal in tight container or ziplock bag.
This recipe for Pizza Seasoning serves/makes .5 cup

Carol Elliott Claassen
pizza seasoning
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 tablespoon fennel seed, crushed
1/2 tablespoon dried thyme
1 teaspoon garlic granules
1 tablespoon cayenne chili pepper flakes

Peggy Devine
SPESERY MENGSEL VIR SKILPAADJIES
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
Halwe k geskroeide koljander
Halwe k growe soet
Halwe k tiemie (gedroogtes)
Maal alles lekker fyn ( ek verkies om met n koffie grinder te maal )
Meng van die spice met lewer en voeg bietjie neut by.
Kan op enige vleis gevoeg word tot heerlik op braaivleis.
Baie lekker
My eie.

 Gemengde Speserye "mixed spice

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html
*O chef *
4 tsp cinnamon
2 tsp coriander
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
(all ground), which will yield about 2-1/2 tablespoons of mixed spice. 

VEGETA SALT MIX:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/soute-en-speserye-mengsels.html

1Tbsp salt;

2Tbsp freshly ground black pepper;

1Tbsp hot paprika;

2Tbsp sweet paprika;

1Tbsp bicarb;

½ tsp freshly grated nutmeg;

1Tbsp dried onion minced;

1tsp dried garlic minced.

Combine all ingr in a bowl & stir & mix well. Store in an air-tight jar until needed for stews,soups & just about any dish to give flavour.

Moira Botha Dyer