FREEZING EGGPLANT
PREPARATION
Rinse eggplants under cool water, using a vegetable brush if the vegetables are soiled. Young, tender eggplants are suitable for freezing with or without the peel. Cut the eggplant into thin, 1/3-inch slices. To ensure the eggplant remains fresh, work in batches, washing and slicing only as much eggplant as you can blanch at a time.

BLANCHING
Blanching is a critical step in freezing nearly all vegetables, including eggplant. Blanching halts the action of the enzymes, which preserves the color, flavor and texture. To blanch eggplants, place the slices in a kettle filled with boiling water. To preserve the color of the eggplant, add 1/2 cup of lemon juice to every 1 gallon of boiling water. Set the timer for 4 minutes. Transfer the eggplant to a bowl of ice water as soon as the timer rings, then set the timer and allow the eggplant to cool 4 minutes. Drain the water.
PACKAGING
Suitable containers for freezing eggplant include rigid, moisture-tight freezer containers or resealable plastic bags. A sheet of freezer wrap between each slice makes it easy to separate the slices later. Remove as much air as possible, then label the container with the contents and date. For best quality, use the frozen eggplant within nine months.*

GEDROOGTE OF GEVRIESDE VARS ERTJIES

Pluk slegs jong vars ertjies, dop uit en verwyder die beskadigde pitte.
Blansjeer dit ‘n minuut lank in kookwater en dompel dit daarna dadeLik in yswater.
Dreineer die ertjies en bevries dit oop op ‘n bakplaat.  Verpak die bevrore ertjies in vriessakkies GEDROOGTE ERTJIES
Laat die ertjies ryp word aan die plant, maar pluk dit voor die doppe droog is.  Dop uit en blansjeer dit 2 min in kookwater of stoom.  Dreineer die ertjies en versprei dit ongeveer 2cm dik op ‘n bakplaat.
Laat ertjies op’n sonnige plek of baie koel oond uitdroog.  Roer gereeld om te voorkom dat die ertjies muf.

OM TE GEBRUIK: Vinninge metode is om dit met water te bedek, tot kookpunt te verhit en dan 2 min lank sonder ‘n deksel te kook.

lekker vir later
Haal die kastrol van die stoof af, sit die deksel op en laat dit ‘n uur lank week in die warm water.  Dreineer die geweekte ertjies en kook daarna ‘n paar minute lank in vars water.
Dreineer weer, voeg weer vars water by en kook tot sag.

BEST WAY TO STORE CELERY
1  Place celery, unwashed, in a plastic bag and store it in the refrigerator. Trim the leaves from the stalk, but try to leave the stalk as whole as possible. The more you cut the stalk before using, the quicker it will decay.
2 To keep celery at its crunchiest, store it in a glass container filled with water in the refrigerator. Change the water every three days. It is best to use filtered water. You can lie the celery down in the water if you wish, or if your glass container has a tall shape you can stand the celery in the water on its ends.
3  To freeze celery, trim the leaves from the stalks. Blanch the celery in boiling water for three minutes. Drain and cool it. Place it in freezer bags and put in freezer. Celery can be stored in the freezer for 10 to 12 months.

OM AARTAPPELS TE VRIES
Cora Swanepoel Munnik
FOOD LOVERS RECIPES
Die geheim is dat die aartappels net so gevries gaargemaak moet word, sodra dit ontdooi word dit rubberig. My ma het haar aartappels net so met skil en al en rou in die vrieskas gesit.
As jy dit wil gebruik hou net onder koue water en die skil trek af.
As jy dit wil bak sit dit net so gevries in die oond en maak halfpad gaar en sny soos jy dit verkies en maak dan klaar gaar.

OM MIELIES TE VRIES

Maak mielie skoon en kook so 7 min, wanneer koel sny van stronk af en vries of vries dit met stronk en al. Wanneer jy dit wil gebruik , gooi bietjie sout en suiker by en kook tot klaar en gaar.
het dit al baie gedoen.

Peggy Devine

HOW TO FREEZE ONIONS
Easy Odorless Options
No one likes chopping, slicing, or dicing onions. It is time-consuming, messy, and it can be hard on the eyes. Garden-fresh onions are absolutely delicious, and although they last longer than many other root veggies with proper storage, they will not last indefinitely before sprouting greenery and roots. However, it is possible to freeze fresh onions for convenience and to save moneyover store-bought options that might not be as fresh. Consider the following ways to freeze onions, and never buy dehydrated varieties or end up with sprouting rotting onions again.

How to Cut and Freeze Onions without Crying
Light a candle or two near the area where planning to peel, cut, and freeze onions. The flames will help extinguish the fumes that promote watery burning eyes. Next, prepare to freeze sliced, chopped, or diced onions by first pulling off the outer skin and the first layer. Cut away the root end and any non-edible parts, and begin slicing, chopping, or dicing. For best results, dice them about one-half of an inch in size. This size is ideal when cooking a wide variety of dishes.

How to Freeze without Spreading the Odor
Odor is by far the biggest turn-off when deciding on whether or not to freeze onions, and it is the greatest challenge when considering how to freeze them. No one wants ice cubes, ice cream, and other freezer fare smelling like onions or taking on the strong characteristic flavor. Always double or triple bag onions that are ready to freeze in freezer-quality bags or containers to keep the smell contained.
It is also possible to freeze them in air-tight wide-mouth glass containers that are labeled as suitable for freezing. In any case, loosely pack them to allow for expansion, and when using glass containers to freeze onions, avoid sudden temperature changes. To prevent breakage and possible injury, do not place cold glass on a hot surface or in hot water, and always handle the containers with care.
Freeze them for up to Six Months
Surprisingly, onions can be stored in the freezer for up to six months. Toss them into hot dishes including meat loaf, spaghetti sauce, hamburger, soup, omelets, or a variety of casseroles. They will not need to be thawed before use.

VINNIGE MAKLIKE WRAP
Resep: Eurika Buckle
FOOD OVERS RECIPES
En hier is die WRAP/ROTI se resep as iemand dit wil probeer. Nooit gedink dis so maklik nie!

3 koppies meel
1 eetlepel olie
1 teelepel sout
1½ koppie kookwater

Jy voeg dit alles bymekaar (versigtig is bietjie warm) Bewerk en knie tot lekker stywe, uitrolbare deeg.
Rol gholfbal grote balle, poeier met meel en rol elkeen so 1 tot 2 mm dik uit.
Bak dit in ‘n warm (nie rooi warm), vetvrye pan net tot dit begin blase maak. Kyk dat nie brand nie.
Draai om en bak ander kant.
Wenk van Roline:
Die eerste paar het maar woes gelyk! Maar gooi genoeg meel op die toonbank. Dan meel op die deeg. Rol so bietjie, draai 90 grade. Rol bietjie, draai 90 ºC. Tot dit mooi rond en dun is. Dan in ‘n warm warm pan. Laat die pan eers op die plaat staan en warm raak vir ‘n ruk. Droë pan.

TRADISIONELE WILD DROëWORS
5 kg wildsvleis
1,3 kg skaapstertvet
50 g sout
50 ml gemaalde koljander
5 ml fyn naeltjies
10 ml peper
200 ml asyn
100 g worsderms

Sny die vleis en vet in blokkies.  Meng alle ander  bestandele.  Strooi  jou vleisblokkies mooi oop, sprinkel die asyn daaroor en strooi die mengsel oor die vleis en vet blokkies.  Meng deeglik en stop in medium derms.  Hang op om droog te word.

Resep:  Greeff Heydenrych

SJOKOLADE-FUDGEROOMYS
2 liter vanieljeroomys, net begin om sag te word
200 g fudge
200 g sjokoladekoekies
200 g sjokolade
Sny die fudge in klein blokkies.

Gooi die koekies in ‘n plastiese sakkie en slaan dit met ‘n koekroller in kleiner stukkies.
Smelt die sjokolade. Meng dan die fudge en koekies met die roomys. Gooi die sjokolade in ‘n sigsagpatroon bo-op die roomys en gebruik die agterkant van ‘n lepel om dit te versprei. Dit moet jy sommer vinnig doen want die sjokolade begin dadelik hard word. Plaas die roomys terug in die vrieskas voor jy eet.

BRON: Carol Elliott Claassen

GEBRAAIDE ROOMYS
2 liter roomys, enige geur
2 eiers
Tennisbeskuitjies, gekrummel
olie
Skep roomys uit in balletjies.
Klits die eiers, doop die roomysballetjies daarin, en daarna in die tennisbeskuitjies.
Sit op skinkbord, en vries vir 4 ure.
Haal uit, herhaal weer die doopproses totdat jy geen roomys meer kan sien nie – slegs die gekrummelde tennisbeskuitjies.
Hou dit in vrieskas tot benodig.
Maak olie baie warm in kastrol.
Gebruik die draadbakkie waarmee jy gebakte skyfies maak, en sit roomysballe in.
Laat dit in die diep olie braai vir ‘n maksimum van 15 sekondes.
Bedien onmiddellik met ingelegte vrugte

GEPLAAS DEUR Johannes Muller