SOUSBONE
My eie resep
1 kg suikerbone ( of bont bone soos ons dit ken)
Laat le bone ‘n paar uur in kookwater (ten minste 3 ure)
Water dan af en gooi in slowcooker met kookwater bo-oor bone.
Kook op Low oornag in slowcooker. Continue reading→
Category Archives: Inlê Groente / Bottled Vegetables
QUICK AND EASY READY TO EAT THE NEXT DAY PICKLED CUCUMBERS
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Posted in Inlê Groente / Bottled Vegetables, Inlê vrugte / Bottled Fruit
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QUICK AND EASY READY TO EAT THE NEXT DAY PICKLED CUCUMBERS
For every 4 english cucumbers or 6 small cucumbers mix:
1 cup vinegar
1 cup hotwater
1 cup sugar
Salt and black pepper to taste
1 chilli optional
3 Onions thinly sliced optional
Desolve the sugar in the hot water en let it cool down completely.
Mix the rest of the ingredients with the sugar water and pour over the cucumbers in a jar and enjoy the following day.
Tip
I make green or red peppers the same way and use as a salad.
Recipe and photo: Sharon Gien-Cambier
GEMENGDE MOSTERDPIEKELS (PICCALILLY)
BUURVROU SE PIEKELUIE (PICKLED ONIONS)
BUURVROU SE PIEKELUIE (PICKLED ONIONS)
Foto en resep: Isabel Lindes
2de foto: Charleen Nieuwenhuizen
FOOD LOVERS RECIPES
(die goed is verslawend – maak maar genoeg)
3 teaspoons salt
4 cups vinegar
300 ml sugar
1 kg pickling onion, peeled (Oupa se werk)
1 packet pickling spice
Chillie flakes Continue reading
BUURVROU SE INGELEGDE BEET (heerlik)
BUURVROU SE INGELEGDE BEET (heerlik)
12 medium beet
Kook beet tot sag en laat afkoel en haal die velle af
STROOP
1½ koppies suiker op 1 koppie asyn vir elke koppie asyn, sit 3 naeltjies in en kook .
Sny beet in skywe en pak in gesteriliseerde bottels.
Gietwarm stroop op beet tot bottel vol is.
Baie lekker ne buurvrou – Ja buurvrou die beet is uit die boeke!!
Resep en foto: Isabel Lindes Continue reading
HEATHER SE GEBOTTELDE BRAAISLAAI-HAWAIIN STIR FRY
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Posted in Bykosse / Side Dishes, Inlê Groente / Bottled Vegetables, Slaaie / Salads
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Posted in Bykosse / Side Dishes, Inlê Groente / Bottled Vegetables, Slaaie / Salads
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Hierdie slaai noem ek Braaislaai en is heerlik, hou baie lank.
1 kg Hawaiin stir fry Mix
1 koppie suiker – 1 cup sugar
1 koppie asyn – 1 cup vinegar
1 teelepel sout – 1 teaspoon salt
1 teelepel borrie – 1 teaspoon turmeric
1 teelepel kerrie – 1 teaspoon curry powder medium Continue reading
TUISGEMAAKTE SOUSBONE
TUISGEMAAKTE SOUSBONE
Week 1 kg bone oornag in kookwater. Water volgende dag af – as daar water is.
Kook dan in die prutpot of op die stoof met genoeg kookwater om bone te bedek.
Wanneer sag gekook, voeg by:
1 koppie suiker
1 koppie asyn
Paar draaie swartpeper
Laat goed deurkook.
Maak sous bietjie dikker met maizena wat met bietjie water aangemaak is. Kook goed deur.
Bottel in voorbereide bottels en verseel dadelik!
Hoop julle eet net so lekker soos ons daaraan.
Resep: Elize Herholdt
Foto: Rina Kleinhans
GREEN TOMATO CHUTNEY
GREEN TOMATO CHUTNEY
24 large green tomatoes
3 red peppers, halved and seeded
3 green peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
750g caster sugar
500ml cider vinegar
In a grinder or food processor, coarsely grind tomatoes, red peppers, green peppers and onions. (You may need to do this in batches.) Line a large colander with muslin or cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminium stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to the boil and simmer over low heat 5 minutes, stirring frequently.
Sterilise enough jars and lids to hold chutney (six 1 litre jars). Pack chutney into sterilised jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 5cm space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 5cm of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Chutney can be stored for up to a year
Recipe: Chanel Pringle
LEKKERSTE TAMATIE BLATJANG
LEKKERSTE TAMATIE BLATJANG
Bron: Marietjie Stemmet
Foto: Annette Greef en Gideon Louw
FOOD LOVERS RECIPES
2 kg ryp tamaties (kersie tamaties ook reg)
1 koppie suiker
250 g heel sultanas
12.5 ml mosterd
2 uie, gekap
2 koppies asyn
1 teelepel gemmer
1 eetlepel sout
½ teelepel rooipeper
1 knoffelhuisie Continue reading
GROEN TAMATIE ATJAR
GROEN TAMATIE ATJAR
6 pond groen tamaties, (3 kg)
3 pond uie (1.5 kg)
2 koppies suiker
2 x 750 ml bottels wit asyn* Lees nota onderaan
1 desert lepel borrie (12.5 ml)
2 desertlepels mosterd poeier (25 ml)
1 desertlepel kerrie (12.5 ml)
3 eetlepels koekmeel
¼ koppie sout
½ teelepel rooi peper Continue reading