Voeg meelmengsel by eiermengsel. Voeg karringmelk by knie goed. As deeg te styf is voeg nog karringmelk by. Rol balletjies en pak in ‘n gesmeerde pan.
Bak +- 1 uur op 180 ºC. Maar myne was al reg na 40 min. Toets met toetspen na 40 min.
Resep en foto: Ronel Muller Thoma
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 ºF oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
Posted by Sa-eeda Daniels:
Photo: Sa-eeda Daniels
TOFFIEAPPELS
5 middelslag appels
250 ml suiker
75 ml kookwater
2.5 ml asyn
1 ml kremetart
2.5 ml kleursel, rooi of groen.
Gebruik sosatie stokkies en sny in helfte. Druk in die appels. Smeer ‘n glasbak om toffie appels op te sit. Sit al die bestanddele in pot op stoof en laat kook tot kraak stadium. Roer kort kort. Toets stroop in bietjie yswater. Stroop sal kraak geluid maak in water en onmiddelik hard raak. Haal van stoof af. Neem nou appel aan stokkie en doop in stroop met draai beweging. Plaas op gesmeerde bord en laat koud word. Indien jy meer wil maak verdubbel bestanddele en kook bietjie langer.
Resep: Alta West
Foto: Shaunay Strydom
Vis met ‘n stewige vleis (ek het geelstert gebruik)
¼ koppie olie
2 eetlepels suurlemoensap
1 fyngemaakte knoffelhuisie
sout, peper, oreganum en roosmaryn
Hoeveelhede hang af van hoeveel vis gebruik word.
Maak die vis skoon, was en dreineer goed. Plaas die vis op 3 lae waspapier (ek gebruik bakpapier). Meng die olie, suurlemoensap, knoffel, peper, sout en oreganum en giet in ‘n klein flessie met ‘n deksel. Maak toe en skud die flessie goed om die bestanddele te meng. Sny gleuwe in die vis se sye (score) en smeer die buite en binnekante van die vis deeglik met die mengsel. Plaas ‘n roosmaryn takkie binne in die vis asook bo-op. Draai die vis nou toe in die papier en bind die endte met ‘n toutjie toe. Smeer die buitekant van die papier met olie om te keer dat dit nie brand nie. Plaas in ‘n gesmeerde oondpan en bak by 220ºC vir 10 minute. Verlaag die hitte na 180ºC en bak vir ‘n verdere 30 – 40 minute.
Bron: Resep deur Adrian Olivier aangepas uit die Resepteboek GREEK QUISINE.
Foto: Adam Cloete
Ingredients
50 grams yellow Mustard seeds
50 grams brown Mustard seeds
~120 milliliter White Wine vinegar
1-2 Tablespoons Water
Juice of ½ Lemon
½ Teaspoon Salt
pinch Pepper
½ flat Teaspoon Turmeric Powder
6 Tablespoon Sunflower Oil
Instructions
Add to a bowl your yellow and brown Mustard seeds and cover them with 80 milliliter of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that’s alright. We want the seeds to get a bit soft.
Next we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don’t crack that easily but with the pounding they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.
In a bowl with the smashed mustard seeds add the remaining 40 milliliter vinegar, lemon juice, salt, pepper and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the Oil on top and close the lid.
You will need to let it stand for minimum 4 weeks before you can use it. That is because it kind of ferments a bit or let’s say the flavors “get used to each other” and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!
Bron: Marsalaherb
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2 geelperskes
1 eetlepel wit wynasyn
2 eetlepels suiker2 teelepels kerriepoeier
1/2 koppie water
knippie sout
Skil en sny die perskes in klein stukkies. Plaas dit saam met al die ander bestanddele in ‘n kastrol en kook tot die perskes pap is. Hou dop en gooi bietjie water by as dit te droog raak. Indien dit aan die einde te waterig is, kan klein bietjie mielieblom bygevoeg word om die sous te verdik. Gooi oor hardgekookte eiers in ‘n opskepbak en laat afkoel. ‘n Ui kan in ringe gesny word en saam met die perskes gekook word.
Adam Cloete
250ml Castor Sugar
3 Eggs
100ml White Vinegar
50ml Mustard Powder, sifted
Salt to taste
Put all ingredients (in order) into a bowl
Beat with a mixer untill smooth
Heat water in doubble boiler
Stir sauce until thick
As bubbles starg disappearing, sauce is at itsright thickness.
Bottle & keep in fridge.
Bron: Diane Rhoode Hancox
Los die lemoenjellie in ¼ koppie gekookte lemoensap (lemoensap verdun met water) op.
Voeg die ander bestanddele by en giet dit uit in ʼn plat bord of pan om dit te laat stol.
Sny in blokkies en sit tussen die koue vleis.
Resep geplaas deur Peter Harry
BILTONGPATEE
Heerlik vir oujaarsaand
15 ml olie
1 ui, gekap
200 g vars sampioene, fyn gekap (400 ml)
500 ml fyn biltong
125 g gladde maaskaas (125 ml)
200 ml mayonnaise
30 ml pietersielie, gekap
Verhit die olie en soteer die ui en sampioene tot sag.
Vermeng dit met die res van die bestanddele tot glad.
Bedien die patee met growwe broodvingers.
Porsies: 10
Kan bevries word.
Geplaas deur Peter Harry
