PASTA / PREGO/ PESTO-SOUSE

Salsa di pomodoro

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/pasta-prego-pesto-souse.html
2 tins (à 400 gr) canned tomatoes
2-4 garlic cloves
pinch of sugar
pinch of salt
2 dry chilis (optional)
olive oil
fresh basil leaves, shredded
Put the tomatoes with their own juice into a pan together with garlic, sugar, salt and chili. Cook over a very low heat for about 30 minutes without stirring. With the help of a wooden spoon, mash the tomatoes and cook further for 15 minutes. Remove the pan from the heat and leave it to cool. Stir in the olive oil and the shredded fresh basil. Serve with your favorite pasta. Leftovers can be served as a topping for  **Foodies +photo  6/3/13*LEKKER RESEPTE VIR DIE JONGERGESLAG*


PASTA SOUS 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/pasta-prego-pesto-souse.html
Basiese tamatiesous vir pasta
45 ml olyfolie van goeie gehalte
1 middelslag-ui, fyn gekap
2 knoffelhuisies, fyn gekap
1 blik heel tamaties, gekap
15 ml tamatiepasta
2,5 ml gedroogde origanum
10 ml tot 15 ml bruinsuiker
250 ml water
250 ml gekapte vars basiliekruid
5 ml sout
2,5 ml vars gemaalde swartpeper
Metode:
Verhit die olie in 'n kastrol oor medium hitte. Soteer die ui tot deurskynend. Voeg die knoffel by en soteer nog twee minute. Wees versigtig dat die uie en knoffel nie verbruin nie.
Roer die res van die bestanddele by. Bring tot kookpunt. Verlaag die temperatuur en laat prut stadig sowat 20 minute tot die sous verdik. Indien verkies, kan die sous in 'n voedselverwerker fyngemaak word.  Kosmater*LEKKER RESEPTE VIR DIE JONGERGESLAG*

NAPOLITANO SOUS 

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20ml olie
1 ui fyngekap
1 knoffelhuisie fyngekap
1 klein wortel fyngekap
1 seldery fyngekap
250ml rooiwyn
10ml suiker
10ml droe origanum
10ml droe basil
1 blik gekapte tamaties
Metode:
Braai ui en knoffel tot sag
Gooi wortel, seldery,by en roer vir 5min.
Voeg rooiwyn by.Prut tot effens weggekook.
Gooi suiker kruie, en tamatie by.Prut 5min.
Geur met sout en peper.
Jy kan 45g swart olywe by gooi en n lekker pasta gereg
maak wat jy in die oond bak.So vir 30min. ♥ Helena ♥ 21/7/10*LEKKER RESEPTE VIR DIE JONGERGESLAG*

Ellin de Bruyn
PREGO SAUCE 

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1 14 oz can tomato paste
2 14 oz can tomato sauce
1-1/2 t salt
1/4 c sugar
1 T MSG
1/2 t pepper
1 T garlic powder
1 T onion powder
1/2 t dried basil
1/2 t died marjoram
1/2 t dried oregano
1/2 t ground thyme
Method:
Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.
Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered*LEKKER RESEPTE VIR DIE JONGERGESLAG*


Ellin de Bruyn
PREGO SAUCE 

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2 tablespoons olive oil
1 large minced garlic clove
1/2 onion, very finely chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons granulated sugar
Method:
Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.
Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered*LEKKER RESEPTE VIR DIE JONGERGESLAG*



Ellin de Bruyn
TIKKA 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/pasta-prego-pesto-souse.html
1 onion, diced fine or made into a paste in a food processor
1 28 oz can crushed tomatoes
1 clove garlic, minced
1 serrano pepper, minced fine
1 cup heavy cream
2 tbsp cayenne pepper
1 tbsp cumin
1 tbsp coriander powder (dried coriander roots, ground into a powder)
1 tsp ground cinnamon
2 tbsp vegetable oil
Method:
1. Fry the onion, serrano and garlic in oil until onion is translucent.
2. Add the cayenne, cumin, coriander and cinnamon and continue stirring over high heat for a few minutes.
3. Add the tomatoes, a couple tsp salt and maybe a bit more liquid and allow it to cook, covered, over medium heat for 20 minutes or so.
4. Take off the lid and allow the sauce to simmer uncovered until you get a sauce like consistency.
5. Now you could finish the sauce with heavy cream and salt to taste, but if you were going to cook the chicken in the sauce I would advise adding the cream at the very end to prevent it separating.*LEKKER RESEPTE VIR DIE JONGERGESLAG*



Basiliepesto  

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60 ml parmasaankaas,
60 ml okkerneute,
3 knoffelhuisies,
60 ml olyfolie,
500 ml vars basilieblare
Plaas in voedselverwerker en maak baie fyn. Skep in glaspotjie, giet lagie olyfolie oor, skroef deksel dig toe en bere in yskas tot benodig. Sanchen Grobler*LEKKER RESEPTE VIR DIE JONGERGESLAG*



Swart olyf-tapenade

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(6 porsies)
400 g swart olywe, ontpit
40 g ansjovis-filette
30 ml kappertjiesaad
120 ml olyfolie
1 knoffelhuisie
1 botteltjie (400 g) rooi piquantésoetrissies, gedreineer
2 snye witbrood
varsgemaalde swartpeper na smaak
Plaas al die bestanddele in jou voedselverwerker en kap fyn.*Deur Barbara Joubert, SARIE KOS -
.




Olyf Tapenade (Olywe Smeer)

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Hier is twee maklike resepte wat jy kan probeer:
Resep 1 – Olyf Tapenade met ansjovis
20 ontpitte kalamata olywe
15 ml kappertjiesaad  (opsioneel)
5 ml suurlemoensap
10 ml olyfolie
3 ml ansjovissmeer
Sout & swartpeper na smaak
*LEKKER RESEPTE VIR DIE JONGERGESLAG*




Griekse Olyf Tapenade

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3 koppies ontpitte swart of groen olywe
3 teelepels extra virgin olive oil
3 teelepels Balsamic vinegar
1-2 knoffelhuisies (gerasper)
Metode vir beide bogenoemde resepte:
Plaas al die bestandele in ‘n voedselverwerker en verwerk tot die tekstuur wat jy verkies.  Geur met sout en swartpeper na smaak.
Posted by In en om die Huis
*LEKKER RESEPTE VIR DIE JONGERGESLAG*




Helena Kruger
Kalamata Olive Tapenade

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Makes about 1 cup
1 1/4 cup black Kalamata olives with pits, yielding 1 packed cup of olive meat
¼ cup extra-virgin olive oil
2-3 teaspoons lemon juice
1 teaspoon lemon zest from 1 lemon
1-2 garlic cloves, pressed
4 large leaves basil, minced (1 tablespoon)
¼ teaspoon ground black pepper
½ teaspoon orange zest (optional)
Remove pits from olives.
Place all ingredients in a mini food processor and process until a paste is formed.
Transfer to a clean container and refrigerate until needed. Will keep three to four weeks.20/7/12**Helena Chilli Kruger**LEKKER RESEPTE VIR DIE JONGERGESLAG*



Janine Botha
Rose Petal Pesto

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/pasta-prego-pesto-souse.html
Two Cups Fresh Basil
One Cup Rose Petals
4 Large Garlic Cloves
1 Cup of Olive Oil
1 Teaspoon Rosewater
1 Cup of Freshly Grated Parmesan Cheese
1/4 Cup of Freshly Grated Romano Cheese
Salt and Freshly Ground Pepper to taste
Rinse Rose Petals and Basil thoroughly and pat dry. Cup up Rose Petals with sharp scissors. Peel and chop garlic. Combine the basil, garlic and Pine nuts, chop in either a food processor or blender. While still processing add olive oil and rose water slowly. Add the Parmesan and Romano, salt and pepper, blend lightly.*LEKKER RESEPTE VIR DIE JONGERGESLAG*



Elda Lombard
Ouma bak en brou
Soetrissie-en-fetapesto

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/pasta-prego-pesto-souse.html
2 rooi soetrissies, gerooster en die skilletjies afgetrek
2 knoffelhuisies, geskil
150 g sondroogtamaties
250 ml fetakaas, gekrummel
50 g geroosterde dennepitte of amandels
250 ml olyfolie
sout en vars gemaalde swartpeper
1 Gooi al die bestanddele behalwe die olyfolie en geurmiddels in n voedselverwerker en pols tot gemeng dit moet nog effens grof wees.
2 Gooi die olyfolie by en pols die pesto tot die olie deurgemeng is. Geur na smaak met sout en vars*LEKKER RESEPTE VIR DIE JONGERGESLAG*


MINT PESTO

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4 koppies mintblare
4 groot knoffeltoontjies
1 koppie pietersielie
1 koppie neute
Sout en peper na smaak
2 koppies olyfolie
1 koppie gerasperde kaas
Gooi dit alles in voedselverwerker en pols tot fyn.
*Jy kan die pietersielie halveer en of heeltemal vervang met spinasie of broccoli.
*Jy kan enige kaas gebruik wat jy kan bekostig
* Jy kan enige neut wat vir jou lekker en bekostigbaar is gebruik.
*Jy kan ñ bietjie rissie byvoeg as jy wil.
Ek Vries my Pesto in 50g of 100g porsies en haal dit uit om te ontdooi en roer by my pasta in of in ander geregte.**
Ansie Pieterse**Bottel en Bere**Helena 19/10/2017






Lorraine Weitz Brand
SALSA DI POMMODORO

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(pastasous)
1 blik heel tamaties
1 blikkie tamatiepasta (125g)
handvol vars basillie / of 1 tlp gedroog
1 tlp Italian Herbs gedroog
1 ui
1 groterige knoffelhuisie (jy kan minder ook gebruik as jy wil)
bietjie olie
Sout en Peper
Braai die uie en knoffel saam in olie.
Voeg blikkies tamaties en tamatiepasta by.
Sny/breek basilliekruid in klein stukkies en voeg by.
Voeg Italian Herbs, sout en peper by.
Moenie water bygooi nie. Die tamaties het genoeg vloeistof.
Kook vir so 'n halfuur op lae hitte. (Ek is gewoonlik haastig, 5 - 10 min werk vir my net so goed!)
Ek druk net voor opdiening die hele gedoente sommer met my "masher" fyn. Ek hou nogal daarvan as dit nie puree-fyn is nie.
Bedien warm met pasta. (Die sous is genoeg vir 1 pak pasta)
Strooi vars gerasperde pecorino/parmesan of kaas van jou keuse oor.
Lekker eet!*LEKKER RESEPTE VIR DIE JONGERGESLAG*