COCTAILS / SKEMERKELKIES

VIRGIN CLATO COCTAIL

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serve in Highball Glass
150ml tomato juice
100 ml clam juice
1/8 tsp black peppers
1 dash Worcestershire sauce
1 dash Tabasco® sauce
Combine the tomato juice, clam juice, black pepper, Worcestershire sauce and Tabasco sauce in a cocktail shaker half-filled with ice cubes. Shake well. Strain into a highball glass almost filled with ice cubes, garnish with a lemon wedge, and serve..

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VIRGIN COLADA RECIPE
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3 oz (100ml) pineapple juice
2 oz (60ml) coconut cream
1/3 oz whipping cream
3/4 oz lime juice
Shake and strain into a wine goblet filled with crushed ice. Garnish with a slice of pineapple and a cherry, add a straw, and serve. 

Helena Kruger
Mean Green Cucumber Juice

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*Sunny Anderson for Food Network*
2 English cucumbers
3/4 cup sugar
2 cups water
Special equipment: cheesecloth
Directions
Peel the cucumbers, saving the peels. Grate cucumber flesh on a box grater. In a medium saucepan, bring sugar and water to a boil. When sugar dissolves, add the grated cucumber and simmer until cucumber is tender, about 10 minutes. Remove from heat and let cool slightly.
In a blender, puree reserved cucumber peel and cucumber syrup until smooth. Line a strainer with cheese cloth over a bowl. Strain cucumber mixture. Gather cheesecloth in 1 hand to squeeze out all of the juice. Chill until cool, about 1 hour. Serve in glasses over ice. 17/8/12*Helena Chilli Kruger*
N.S= make a duble batch and pour one into ice cube trays. This way when they melt the drink isn't watered down.

 

VOORSTELLE VIR SKEMERKELKIEVERSNAPERINGS

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(30 mense)
WARM VERVERSINGS
Gebraaide repies hoenderborsies vooraf gemarineer in ‘n soet-en gekruide sous
Gebraaide chipolates en heelgraanmostert
Klein aartappeltjies gevul met grasuie en roomkaas
Spek om ontpitte pruimedante gedraai
Spinasie en ricotta-driehoekies
Miniatuur quiches of pasteie
KOUE VERVERINGS
Eier-mayonnaisepatee of fansebroodbasis
Gerookte salmrolletjies
Afgeddopte steurgarnale aan stokkies met seekosdoopsous
Gebraaide fitelblokkies met Hollandaisesous
Taramasalata op komkommer gepyp.
PEUSEL HAPPIES
Pretzels en kaastrooitjies
Skyfies, neuter, olywe en piekels
Borde met crudités met avocado-, bloukaas- of kruiedoopsous
Nota: Die filet blokkies kan ook warm voorgesit word met baie gemaalde swartpeper.
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INFORMELE SKEMERONTHAAL
WARM VERVERSINGS

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Snoepworsies met frande mostert
Klein frikaddeltjies met brandrissietamatiesous
Sye spinasiequiche
Klein pizzas
Blini met gepypte rosette van suurroom en ontpitte swart olywe
KOUE VERVERINGS
Hoenderslaai op komkommerbasis
Tunapatee op appelhalfmane gepyp
Gevulde eiers
Ham op fransebroodbasis met saadmosterd gesmeer
Gerookte bief en roomkaasrolletjies
KOUE VERVERINGS
Skyfies en neuter
Hoenderlewerpatee en beskuitjies
Snoekpatee en beskuitjies
Crudites met kruiemayonnaise en jogurtdoopsous
VERDERE VOORSTELLE – WARM VERVERINGS
Kleinblaar tertbakkies of chou-deeg kors gevul met hoender, vis, sampioene ens.
Hoender frikkadelle
Filopakkies gevul met hoender of kaas
Kaasroosterbrood 


KOUE VERVERSING
Klein ham en pynapel sosaties
Gerookte forelhappies
Salamikeels
Gesnyde biltong
Gerookte bees of Parmaham om stukkies vrugte gedraai
Primedante gevul met roomkaas
Gerookte oesters
Stukke kreef
Gevulde kreef
Patee gepyp op selderystokkies of appelskywe
*Die Ontspanne Gasvrou*
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Molly-Ann Underwood Schmidt
VLEIS KOEKIES
Porsies: 12-15 koekies
Voorbereidingstyd: 5 minute
Gaarmaaktyd: 15 minute
2 aartappels, geskil en gerasper
1 x 300 g-blik ingemaakte soutvleis, fyngemaak
sout en swartpeper na smaak
2 ml gemengde kruie
70 g/125 ml koekmeel
250 ml sonneblomolie
Metode:
1. Meng al die bestanddele, behalwe die olie, saam.
2. Verhit van die olie in 'n vlak pan en braai lepelsvol van die vleiskoekiemengsel vir ongeveer 5 minute aan elke kant, tot ligbruin. (Dit is beter om die koekies in klompies te braai.)
3. Dreineer die vleiskoekies op handdoekpapier en sit warm voor in broodrolletjies met slaaigarnering en tamatiesous.
Variasie: Die vleiskoekies kan ook as happies bedien word met 'n verskeidenheid doopsouse.
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Molly-Ann Underwood Schmidt
GROENTE-KOEKIES
Porsies:12-15 koekies
Voorbereidingstyd: 5 minute
Gaarmaaktyd: 20 minute
2 aartappels, geskil en gerasper
1 ui, gerasper
1 x 410 g-blik groenbone, gedreineer
1 x 410 g-blik pitmielies, gedreineer
1 eier, gektits
70 g/125 ml koekmeel
5 ml geurselsout
10 ml gedroogde pietersielie
250 ml sonneblomolie
Metode:
1. Meng al die bestanddele, behalwe die olie, goed saam.
2. Verhit die olie in 'n braaipan en braai lepelsvol van die groentemengsel ongeveer 3 minute aan elke kant tot bruin en gaar.
3. Dreineer die groentekoekies op handdoekpapier.
4. Sit warm of koud voor as happie of bykos..
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SKEMERKELKIES RESEPTE
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Carol Elliott Claassen
Amarula-nagloed
Bedien een.
60 ml Amarula
60 ml Nachtmusik
30 ml pynappelmoes
Knypie fyngekapte vars rissie na smaak
Pynappelwiggie of sjokoladekrul as garnering
Ysblokkies
Gooi die bestanddele in ’n skemerkelkie-skudmenger of ? menger. Maak die houer toe en skud of meng deeglik. Gooi in ’n lang sjampanjefluit met ysblokkies in, of bedien oor ys in ’n uitgeholde pynappel, met ’n strooitjie. Garneer met ’n pynappelwiggie of sjokoladekrul.( Jou Wereld)
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Carol Elliott Claassen
Amarula Elangeni

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Bedien drie.
60 ml Amarula
15 ml piesanglikeur
15 ml tequila
1 teelepel vars gerasperde suurlemoenskil
Suurlemoenskilkrul as garnering
Maraskyn-kersies as garnering
Ysblokkies
Gooi al die bestanddele in ’n skemerkelkie-skudmenger of ? menger en voeg twee of drie ysblokkies by. Skud of meng deeglik en gooi in drie skeutglasies. Syg deur indien nodig. Garneer met ’n suurlemoenskilkrul en/of maraskyn-kersie.( Jou Wereld)
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Carol Elliott Claassen
Amarula-sonsaksafari 

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Bedien een.
30 ml Amarula
15 ml amandellikeur
15 ml sitruslikeur
Gerasperde/gemaalde kaneel
Heel kaneelstokkie as garnering
Lemoenskil of -wiggie as garnering
Ysblokkies
Voeg al die bestanddele saam in ’n diep martini-glas met ysblokkies in en roer sagkens met ’n lepel om die smake te meng. Garneer met ’n kaneelstokkie en lemoenskil of -wiggie.( Jou Wereld)
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Carol Elliott Claassen
Mandaryn-caipiroska
’n Whiskyglas
37,5ml vodka
12,5ml Butlers triple sec
1 gekapte lemmetjie/suurlemoen
Twee gekapte lemoenskywe
Meng, skud en skink in ’n glas en vul die glas met sodawater.
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Carol Elliott Claassen
Rissie-en-aarbei-mojito
Glas: ’n Lang glas
5 - 6 kruisementblare
37,5?ml Bacardi-rum
12,5?ml aarbeilikeur
12,5?ml lemoensap
Gehalveerde klein groenrissie
Skud die bestanddele saam en gooi dit deur ’n sif. Skink dit en vul die glas met sodawater.
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Carol Elliott Claassen
Oranje duiwel – of Swart duiwel met lemoensap
1 deel vermouth
2 dele rum
4 dele lemoensap
swart olywe of lemoenskywe
Meng al die vloeistowwe, voeg ys by en garneer met 'n swart olyf of 'n lemoenskyf
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Carol Elliott Claassen
Oerwoudverkoeler
'n Skemerkelkie vir die jongspan – maak 1 liter
100 ml (1 deel) grenadella-vrugtestroop (cordial)
100 ml (1 deel) klappermelk
200 ml (2 dele) lemoensap
600 ml (6 dele) pynappelsap
ys
Meng alles saam in 'n groot beker en geniet!
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Carol Elliott Claassen
Piña colada 
1 deel wit rum
1 deel klapperroom
3 dele pynappelsap
ys
pynappelblokkies vir garnering
Meng al die vloeistowwe en voeg ys by. Garneer met 'n pynappelblokkie op 'n stokkie.
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Carol Elliott Claassen
Cosmopolitan 
1 deel vodka
1 deel Triple sec, Cointreau of ander lemoenlikeur
2 dele bosbessiesap
fyn ys
Meng al die vloeistowwe, voeg fyngebreekte ys by en geniet. Vir 'n martiniglas, gebruik ek 1 deel = 25 ml.
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Francois Van Der Schyff
Amarula resepte
Brown Elephant
The velvet taste and texture of this tall drink elegantly captures the spirit of the majestic elephant roaming the untamed African bush.
Ingredients
2 tots Amarula Cream
100ml Milk
100ml Coca Cola
Method
Shake Amarula Cream with milk and strain.
Add Coca Cola and mix gently.
Pour into tall cocktail glass.
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AFRICA
Dark and Indulgent, African Brew combines the richness of chocolate with the sophistication of Amarula.
Ingredients
1 1/2 tots Amarula Cream
1/2 Cup Ice
1/2 Cup Chocolate Ice Cream
1 Small Bananna
Method
Blend ingredients into a chilled hurricane glass.
Garnish with a chocolate dipped banana slice.
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Amarula Amalyser
A taste explosion with added kick that is best enjoyed while relaxing in the warm afterglow of the setting sun.
Inrgredients
1 tot Amarula Cream
1/2 tot vodka
1/2 tot coffee liqueur
Method
Shake ingredients and
strain into a tall glass filled with ice
Top up with coke.
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French Toast
The sophisticated combination of flavours laced with a gentle hint of cinnamon, offers elegant refreshment as the sun goes down.
Ingredients
1 1/2 tots Amarula Cream
1/2 tot rum
1/2 tot milk
Method
Combine ingredients over cracked ice in cocktail shaker.
Shake and pour into a glass
Lighly dust with cinnamon and
swirl with cinnamon stick or straw.
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Francois Van Der Schyff
Amarula Coffee Surprise
Dreamy and decadent. Simply sit back, relax and forget about the worries of the world.
Ingredients
4 Cups strong filter coffee
50ml whipped cream
60ml Amarula Cream
8 Marshmallows
20ml Brown sugar
20ml hot chocolate powder
Method
Pour the coffee in large coffee mugs
Pour the Amarula Cream in each coffee,
followed by the whipped cream
brown sugar and marshmallows.
Sprinkle with hot chocolate
powder and extra Amarula Cream.
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Amarula B52
Boasting rich colours reminiscent of an African twilight, the b52's creamy taste and texture sets the perfect scene for an evening in with
friends.
Ingredients
1/2 tot Kahlua
1/2 tot Amarula Cream
1/2 tot Gran Marnier
Method
Layer all ingredients into a tot glass,
Kahlua first, then the Amarula Cream and then the Gran Marnier.
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Amarula Colada
Smooth and refreshing with a twist of pineapple, and a hint of coconut. You won't get caught in a tropical downpour with this uniquely African take on an old classic.
Ingredients
2 tots Amarula Cream
1 tot white rum
3 tots pineapple juice
1 tot coconut cream
Method
Blend all ingredients with crushed ice and pour into a tall cocktail glass.
Garnish with pineapple slice and cherry.
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Amarula Sunset
This unlikely partnership of strawberry and Amarula makes for a delighful sundowner.
Ingredients
1 tot Amarula Cream
1/2 Cup vanilla ice cream
2-3 teaspoons of strawberry puree
Method
Blend ingredients and pour into a martini glass.
Garnish with delicious Amarula cream filled strawberry.
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Amarula White Nile Martini
Elegance in a glass that is best served shaken and not stirred.
Ingredients
1 tot Amarula Cream
1/2 tot Cointreau
1/2 tot Creme de Cacao
Ice Cubes
Method
Add all ingredients into cocktail shaker.
Shake
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Amarula Afterglow
Ingredients
60ml Amarula Cream
60ml Chocolate Liqueur
30ml Pineapple pulp (pineapple crushed or blended)
pinch of finely chopped fresh chilli to taste
Pineapple wedges or chocolate whirl to garnish
Ice Cubes
Method
Pour the ingredients into a cocktail shaker or blender. Close container,shake or blend well to mix thorougly and pour into a champagne flute pre filled with ice cubes or serve on the rocks in a hollowed out pineapple with a straw.
Garnish with a pineapple wedge or a twirl of chocolate.
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Amarula Mexican Elephant
Ingredients
30ml Amarula Cream
30ml Coffee Flavoured Tequila
Chocolate coated coffee beans (available from speciality stores) to garnish
Method
In a double shot-glass pour the coffee flavoured tequila. The over the back of a teaspoon, gently pour the Amarula so it forms a distinct layer above the tequila. Garnish with chocolate flavoured coffee beans. Drink all at once to taste the combined flavours.
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Amarula Finale
Ingredients
250ml Amarula Cream
1/2 litre ice cream
250ml filter coffee, cooled
50g chocolate, grated
40ml chocolate sauce
50ml cream, whipped
4 marachino cherries
Method
Into a blender, place the Amarula Cream, the ice cream, coffee and half the grated chocolate.
Blend for a few seconds. Swirl the chocolate sauce around the sides of the glasses.
Pour the Amarula mixture in to each glass.
Top with a litte whipped cream, the remaining grated chocolate and a marashino cherry or garnish as desired.
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Maré Nieuwoudt
GREAT WITH GRAPEFRUIT
GRAPEFRUIT MIMOSA
(A variation on Buck’s Fizz, this drink can be served with a champagne breakfast, or with any outdoor meal).
30 ml white grapefruit juice
10 ml orange curacao
Chilled champagne
Maraschino cherries and lemon peel to garnish
Pour grapefruit juice and curacao into a champagne glass, top with chilled champagne. Drop in a garnish of lemon peel twisted around Maraschino cherries on a toothpick.
Serves 1
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QUIET SUNDAY
(A drink to be enjoyed before, or during, a late-morning brunch).
Crushed ice
1 tot vodka
Half a tot Amaretto liqueur
45 ml orange juice
90 ml white grapefruit juice
1 egg-white, lightly frothed
Splash of grenadine
Orange peel and Maraschino cherry, to garnish
Spoon crushed ice into a glass. Add vodka, Amaretto, orange and grapefruit juice, stir well. Lightly froth egg-white with a whisk. Cover top of drink with egg-white, add a splash of grenadine last. Garnish glass with a strip of orange peel twisted around a Maraschino cherry and secured with 2 toothpicks.
Serves 1.
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PINK GRAPEFRUIT PUSSYFOOT
( A non-alcoholic pep-me-up for the energetic set).
Crushed ice
60 ml orange juice
60 ml pink grapefruit juice
1 egg-yolk
Splash of grenadine
Orange slice to garnish
Spoon crushed ice into a tall glass. Blend together orange juice, grapefruit juice, egg-yolk and grenadine. Strain into glass. Garnish with a slice of orange with one end of peel tied in a knot. Serves 1
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BLUE HAWAII
(Usually made with pineapple juice, but we used white grapefruit juice instead)
Crushed ice
1 tot gin
Half a tot Amaretto liqueur
Half a tot blue curacao
125 ml white grapefruit juice
Twisted lemon peel to garnish
Spoon crushed ice into a glass. Blend together remaining ingredients. Pour into glass. Garnish with twisted lemon peel.
Serves 1.
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STRAWBERRY FANTASY
( A non-alcoholic, vitamin C-packed fruit drink to give you an energy boost first thing in the morning).
6 large ripe strawberries, hulled and chopped
About one-quarter papino OR piece of pawpaw, peeled and chopped
60 ml orange juice
125 ml pink grapefruit juice
Castor sugar (to taste)
Ice-cubes
Whole strawberries and pawpaw balls to garnish
Purée fruit with a blender. Add orange and grapefruit juices, blend until smooth. Sweeten to taste. Pour into a tall glass over ice-cubes. Garnish with strawberries and pawpaw balls threaded on to a wooden satay stick.
Serves 1.
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BLUE GRAPEFRUIT
( We’ve added grapefruit juice to the tradional Blue Lagoon cocktail to create this delightful mixed drink with a navy hue).
Crushed ice
1 tot gin
60 ml lemonade
60 ml white grapefruit juice
1 tot blue curacao
Pineapple wedge, glace cherry and pineapple leaves to garnish
Spoon crushed ice into a glass. Add ingredients in order given. Garnish glass with a pineapple wedge, cherry and pineapple leaves secured with two toothpicks.
Serves 1.
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SALTY DOG
( To frost the glass, dip the rim in lightly frothed egg-whites, lemon juice or orange juice – don’t use water or the salt will melt. Turn rim of glass on a plate spread with salt until rim is thoroughly coated, stand upright until dry).
Crushed ice
One and a half tots vodka
125 ml white grapefruit juice
Twisted lemom peel to garnish
Spoon crushed ice into a glass. Add vodka. Top up with grapefruit juice. Garnish with a twist of lemon peel.
Serves 1.

TIPS:+ When mixing a grapefruit cocktail, make sure the juice is at least 90% pure, or the drink will be watery.
+A metric tot = 25 ml. There are 30 tot measures in a standard 750 ml bottle.
+Glasses and ingredients should be chilled – a warm cocktail is undrinkable.
+Various shapes of glasses may be used for cocktails, depending on ingredients used. Most have long stems to prevent hands from heating the contents unnecessarily
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Carol Elliotte
Frozen daiquiri       
Process ½ cup (125ml) lime juice, ½ cup (125ml) coconut cream, ¼ cup (60ml) tequila, 1/3 cup (80ml) coconut liqueur, 3 Tbsp (45ml) castor sugar, 2 cups (500ml) ice and 1/3 cup (80ml) granadilla pulp together and serve.
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Elda Lombard
Choc nut martini
1 porsie
50 ml Vodka
25 ml Frangelico
25 ml sjokoladelikeur
Ys vir opdiening
METODE
Meng die vodka frangelico en sjokoladelikeur in n cocktail shaker Skud goed dreineer deur n sif en giet dit oor ys in n glas 
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Elda Lombard
PINA COLADA
4 porsies
500ml pynappelsap
125ml wit rum
125ml klappermelk
10ml strooisuiker
250ml ys
Ekstra ys gekraak vir opdiening
METODE
Meng alles saam in n voedselverwerker tot glad , giet oor gekraakte ys in glase. En sit voor
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VONKELWYN SKEMERKELKIE
2-3 druppels Angostura bitters
Semi-soet vonkelwyn (yskoud)
1 skeut brandewyn
granaatpitte of enige rooi vrug vir versiering
Meng al die bestanddele saam en geniet
Santjie le Roux" !!♥
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Helena Kruger
KALIMOCHO
750 ml droë Rooiwyn
1 liter Coca-Cola [met baie gas]
suurlemoen om te garneer
Metode:
Meng die wyn en coke.
Voeg 'n skyfie suurlemoen en ys by in elke glas en geniet dit dadelik
“Retha So Maak Mens” 15/12/10
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Rozel Nieuwenhuys

JELLY SHOTS

Maak 'n gewone pakkie jellie soos volg aan. Een koppie vodka een koppie water. As dit te sterk na smaak is verminder net die vodka en gebruik water in plek daarvan. Die verskillende geure van die jellie sal jou die geure (en kleure) gee wat jy soek.

Tuane Rover

Ek gebruik net 125 vodka en 375 ml water. 

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