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Author Archives: Rina Kleinhans

SUURLEMOEN VLATERT

Posted on by Posted in Terte - Soet / Sweet Tarts 1 Comment

suurlemoen vlaterttested
SUURLEMOEN VLATERT
1 pak Tennisbeskuitjies
1 liter medium tot dikkerige vla
1 blik kondensmelk
sowat 125 ml suurlemoensap

Plaas een ry beskuitjies in ‘n reghoekige tert bak.
Giet helfte van die vla oor.
Pak weer ‘n laag beskuitjies.
Giet ander helfte vla oor.
Verdik kondensmelk met suurlemoensap en smeer oor vla laag.
Krummel 1 beskuitjie bo-oor.
Plaas oornag in yskas.
Regtig vinnig en baie lekker.
2de foto:  Ronel Boshoff

LEWER IN NETVET

Posted on by Posted in Lewer/Liver Leave a comment


LEWER IN NETVET
netvet
skaaplewer
1 ui
1 sny brood
kruinaeltjies
neutmuskaat
sout en peper

Laat lê die netvet in sterk warm water voor jy die lewer daarin sit, anders kraak dit.
Vir elke 1 skaaplewer benodig mens omtrent 1½ netvet as jy dit in klein porsies gaan oprol om oor die kole te braai.
Maal die lewer met die ui, ‘n sny brood, speserye, sout en peper. Sny die netvet in 6 cm stukkies.
Skep dessertlepelsvol van die gegeurde lewer daarop. Vou die netvet toe om die lewer.
Meeste van die vet braai weg en net die lekkerte bly oor. Braai oor ‘n stadige vuur.

Resep:  Benhet Nieuwenhuis

HOENDERSULT

Posted on by Posted in Hoender/Chicken, Soutvleis / Sult 1 Comment

HOENDERSULT
Resep:  Cathy Joubert
Foto:  Martie Du Plessis
FOOD LOVERS RECIPES
Dieselfde gepluisde hoendervleis kan ook in sult omgetower word.
Al is die versoeking hoe groot, moenie die sult dadelik eet nie.
Na ‘n dag in die yskas smaak dit prima!

1 mediumgrootte hoender, gekook en ontbeen
250 – 300 ml hoenderaftreksel (van die gekookte hoender)
2 mediumgrootte uie
kookolie om in te braai
10 ml kerriepoeier
1 wortel, gerasper
25 ml gelatien
30 ml kookwater
20 ml appelkooskonfytasyn
sout en peper na smaak Continue reading→

MAKING HAM AT HOME

Posted on by Posted in Soutvleis / Sult 1 Comment

MAKING HAM AT HOME
Ham is one of the easiest of preserved meats to make.
There are as many ways to make ham as there are people who make it but I will present what seems to me the easiest and most foolproof method to produce ham at home.
SYNOPSIS
Ham is made by soaking a piece of pork in a salt brine for a period of time depending on it’sweight and then cooking and/or smoking it. Depending on the process, it can be ready to eat or cured for months and cooked as eaten or various combinations in between. The process I will describe is commonly known as “boiled ham” in spite of the fact that it is never boiled. I will also show a variation on the theme to produce a great smoked ham for folks with the equipment for smoking. Continue reading→

KOEDOE-SKENKEL SULT

Posted on by Posted in Wild / Venison Leave a comment

KOEDOE-SKENKEL SULT
Hier is my sult sonder enige afval:
2 groot uie, gekap
2 knoffelhuisies, gekap
ongeveer 3 kg wildskenkels
½ koppie donker asyn
½ koppie water

Plaas bogenoemdes alles in ‘n slow-cooker. Ek het my wildskenkels sommer gevries ingesit, dit op hoog gekook vir 8 ure, tot die vleis van die bene afgeval het. Laat dit koud word, en ontbeen die vleis heeltemal. Continue reading→

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