PIETER SE INGELEGDE OLYWE
Ek het olywe ingelê en die hoof oplossing was ‘n samestelling van
olyfolie,
water,
sout
en asyn
waarmee die bottels gevul is. Dan het ek afsondelik by verskullende bottels vir ekstra geur in gesit: lemoen, vars mint, vars tiemmie en warm rissie. Continue reading
GROEN TAMATIE BLATJANG
Resep: Francina de Flamingh
Foto: Karin Klinck Pitout en Carina D Van Aardt
FOOD LOVERS RECIPES
3 kg groen tamaties
125 ml sout
1½ kg fyn gekapte uie
750 ml suiker
1,875 liter asyn
Verwyder ogies van tamaties, sny in blokkies, sprinkel sout oor en laat staan oornag.
Dreineer oortollige vloeistof.
Roer gekapte uie, suiker en asyn by.
Kook vir 1 uur sonder deksel. Continue reading
PIEKELDRUIWE
(Smaak heerlik met gerookte vis Aldus Martie Botha van Glencoe)
350 ml witsuiker
225 ml wit wyn of druiwe-asyn
15 ml ( 1e) balsamiese asyn
7 ml ( 1 1/2t) peperkorrels, gekneus
1 kaneelstok Continue reading
APPLE AND SWEET PEPPER RELISH
Before you turn your apples into cobbler or pie, consider this unique relish. On burgers, brats or served along side pork, this sweet and savory condiment will be a game-changer at your next cookout.
TOTAL TIME: Prep: 10 min. Cook: 20 min. + chilling
MAKES: 24 servings
Ingredients
2 cups cider vinegar
2 cups sugar
3/4 teaspoon salt
4 cups chopped peeled Braeburn or other apples (about 4 medium)
2 large onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped Continue reading
Baked Beans with a Twist
Ingredients:
2 tins baked beans
1 large tomato (finely chopped)
2 tablespoons oil
1 teaspoon crushed garlic
3 green chillies slit
1 tablespoon chilli powder
½ teaspoon turmeric powder
½ teaspoon salt Continue reading
HAROLD SE KERRIEUIE
20-30 klein uie, skil en sny in die helfte deur.
1 blik pynappel fyn gemoesh met sap en als.
1 opgehoopde eetlepel pickel masala,
1 opgehoopde eetlepel medium masala,
1 eetlepel pickel spices van robertsons spices
2 eetlepels woestersous
3 eetlepels olie
½ koppie bruin asyn
¼ hand vol growe sout
1 koppie bruinsuiker Continue reading
PITTIGE COURGETTE-TOMATEN CHUTNEY
1 kg courgettes
1 kg tomaten
1 kg (moes) appels
500 g uien
500 g lichte basterdsuiker
750 ml witte wijn
250 ml water
1 tl. gedroogde chilivlokken
1 tl. zout
vers gemalen peper
1 tl. gemberpoeder
1 tl. komijnpoeder
10 kruidnagels
3 stukjes foelie
2 pepertjes fijn gesneden Continue reading
AUGURKEN ZOET OF ZUUR
Leg de augurken 24 uur in 1 liter water met 75 gram zout. Was de augurken af en doe ze in een pot, giet hier een mengsel van 1 liter water en 1 liter azijn en 200 gram suiker op. Je kan er kruiden naar eigen smaak bij doen
Na 4 tot 6 weken zijn ze eetbaar
BRON – Annet Geelhoed
BLUE AND BLACK BLUEBERRY SAUCE
2 cups Berries (I usually use half black and half blueberries, but you can you either or both)
½ cup water
¼ cup sugar
1 teaspoon lemon juice
2 teaspoon cornstarch
Mix ½ berries (can also use ½ blueberries and ½ blackberries), ½ water, all the sugar and all lemon juice. Continue reading
PRESERVING OLIVES
First 4 weeks lay in clean water every morning clean water then next 4 weeks lay in 5 liters water 1 kilogram salt change every weak clean water and salt. Then comes the end part use for every 1 liter water 1 cup Balsamic vinegar.
Bring this to the boil in sterilised bottle pack clean washed olives tightly in bottles pour hot vinegar over seal top part with a little olive oil seal.
You can use any of the following ingredients like sliced lemon or black pepper coarse or garlic gloves or rosemary to put in use also grape vinegar . That’s it let the olives mature for a month before jou eat them.
SOURCE: Annatjie Cooper
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