Thursday, 28 August 2014

WORTELSLAAI

                                                  

WORTELSLAAI

KOREAN CARROT SALAD
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/08/wortelslaai.html
  • 5 large carrots, peeled and julienned
  • 4 garlic cloves, minced
  • 1/2 onion
  • 1 tsp Korean red pepper paste (or red pepper flakes)
  • 2 tbs crushed coriander
  • 1-2 tbs vinegar
  • 1 tsp sugar (optional)
  • 0.5-1 tsp salt (to taste)
  • 3 tbs olive oil
- If using homemade coriander (preferably!), toast coriander seeds on a dry frying pan, stirring all the time, on a medium low heat until fragrant and golden/brown. To prevent burning, continue to stir for a couple more minutes when pan is taken from a heat. Cool seeds completely. Then pulse them briefly in a blender to get medium-coarsely crushed coriander. In a tightly covered jar, it will keep for months on your shelf. You'll see, after making your own ground coriander - there is no return to a store-bought one.
- In a large bowl, add salt to julienned carrot, mix and set aside.
- In a separate bowl, stir pepper paste with vinegar and set aside.
- In a frying pan, cook onion with olive oil until onion is golden brown. Take from heat and add mix of red pepper paste and vinegar. Stir.
- Add pepper/onion mix, minced garlic and coriander to the carrots. Mix thoroughly. Taste. Add sugar (if using). Adjust taste to your liking adding salt, sugar or vinegar.
- Transfer to a glass container and pop in a fridge for flavors to develop even more. Enjoy!**.effortnesslessly..



Cooked Carrot Salad with Moroccan Spices

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/08/wortelslaai.html
1 pound carrots, peeled, halved lengthwise, sliced into ¼-inch thick half circles
½ cup water
2 garlic cloves, pressed
1 ½ teaspoons raz el hanout or Moroccan spice blend (see below)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, or to taste
½ cup red onion, finely slivered
¼ cup Kalamata olives, pitted, slivered
2 tablespoons fresh cilantro, minced
1. Combine the carrots, water and garlic in a medium saucepan and heat to a boil. Cover and cook over low heat until carrots are crisp tender, about 6 minutes.
2. Uncover carrots and simmer over medium-low heat to evaporate any excess water. Transfer to a serving bowl and cool slightly.
3. Sprinkle the raz el hanout into a small skillet and heat until the spice mixture releases its aroma, about 30 seconds. Remove from the heat.
4. Whisk the olive oil, lemon juice and salt into the spices until blended.
5. Add dressing, red onion, olives and cilantro to the carrots and toss to combine. Let stand at room temperature up to 2 hours, or until ready to eat.*.cookandbemerry.

Moroccan Spice Blend

½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon black pepper
¼ teaspoon crushed saffron threads
¼ teaspoon turmeric
¼ teaspoon ground cardamom
Combine all spices in a small bowl and use 1 ½ teaspoon of mixture in recipe above.*.cookandbemerry.



                                                 Foto>goodhomedesigh.



carrot salad recipe

Carrot Salad

http://lekkerreseptevirdiejongergeslag.blogspot.co/2014/08/wortelslaai.html

( 1 serving)
Cucumber 1 Large

Tomato 1 large

Bell pepper 1 very small
Carrot 1 small
Dressing ingredients:
Mayonnaise 1 spoon
Yogurt 2 spoon
Lime juice 1 spoon
Salt ½ teaspoon
Black pepper ¼ teaspoon
Peel cucumber and slice it into small cubes. Also slice tomato and bell pepper into small cubes. Peel raw carrot and slice it into 2cm length-wise. Mix all dressing ingredients together and serve.*.iranianrecipe.


Yummy wortelslaai

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/08/wortelslaai.html
Hi almal, hier is 'n yummy wortelslaai resep wat bietjie anders is as die gewone

'n Pak 1kg wortels,
'n blikke perskes,
'n blikkie fyn pynappel en
250ml room

Maak wortels skoon en rasper op fyn (dis baie lekkerder fyn gerasper) gooi die sap van pynappel af verpulp perskes met stroop, meng alles saam en skep in slaaibak, as jy slaai soeter wil he kan julle suiker byvoeg, hoop julle geniet dit.
Geplaas deur: Charmaine Cox Bezuidenhout
.
Marietjie Van der Merwe
WORTELSLAAI


http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/08/wortelslaai.html

Ek plaas vir jou hier die wortel slaai resep dit kan baie lank in yskas gebere word rasper jou wortel baie fyn sit eenkant jy moet maar skat hoefeel wil jy maak , ek gebruik so 10 wortel 1 bossie spruit uie op gekap 3 tone knoffel baie fyn dan kook
jy die volgende so 1 en n halwe kop asyn halwe kop water 1 kop suiker sout peper Halwe kerrie kook so stadik n stroopie laat dit heelltemal koud word gooi dan oor jou wortels em roer goed deur bere in Yskas



Sommer net vir die lekkerte:

Wortelslaai
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/08/wortelslaai.html

500gr gerasperde wortels (fyn gerasper) +/- 2 koppies
1 blikkie pynappelstukke, dreineer sap en hou dit eenkant
1 pakkie suurlemoenjellie
1 houertjie room (250ml)

Meng die wortels en pynappel. Kook die sap vd pynappel sommer in mikro en maak jellie daarmee aan, maak seker die suiker los goed op. Plaas in yskas om effens te stol. Meng die jellie met die wortelmengsel. Klits room styf en vou dit in die wortelmengsel in. Spuit ‘n tertbak van jou keuse en gooi die mengsel daarin. Plaas in yskas om te stol. Heerlik saam met braaivleis en ook spesiaal genoeg vir Kersdag…**Marita De Mare*