HOE OM VARS GEMMER TE VRIES
Gemmer geskil en gerasper, gevries in ysbakkies.  Haal uit die ysbakkies en verpak in pastieksakkie.
Sit terug in vrieskas. Gebruik soos benodig.
So 15 ml per porsie
Resep en fotos: Wilma Batt

To freeze ginger, first peel and mince, or grate it. Then spread or scoop the ginger onto a parchment-lined tray. I like making teaspoon-sized portions. Freeze until solid and transfer to an airtight container. It should keep for about six months, though I’ve never had frozen ginger last that long because it’s so easy to use!
For most stovetop cooking and smoothies, you can just throw the frozen ginger directly into your dish. For baked goods or raw dressings, let the ginger thaw first; it only takes a few minutes if the chunks are small enough.

FREEZING OF EGGS
If your eggs are nearing their best-before date, freeze them! Egg expands when frozen, so to avoid burst shells, break your eggs, beat them and freeze in a sealed container. They can stay in there for up to six months.
You can freeze yolks or whites separately in the same way. When freezing the yolks, mix in half a teaspoon of salt per 240 ml raw egg yolk to stop it turning into an inedible gel during the freezing process.
Placed by Petro Borchard

HOW TO FREEZE GRAPES, MANGOES AND BANANA
Get the most from your favourite summer produce with the help of your freezer. Once frozen, grapes mangoes and bananas last for up to 12 months, which means you can enjoy summer fruit right into winter.
Grapes
Wash and dry small clusters of sweet seedless grapes, then place in sealable plastic bags and store in the freezer. Or, remove the grapes from the stems and place, in a single layer, on a baking tray lined with non-stick baking paper. Freeze until firm, then transfer to an airtight container and store in the freezer. To serve, simply remove the grapes from the freezer and eat them straightaway, still frozen, as a healthy snack.
Mangoes
Stock up on mangoes while they’re in season (October to March), then freeze them so you can enjoy them for longer. To freeze, remove the cheeks and peel. Wrap each cheek in plastic wrap and place, in a single layer, on a baking tray. Place in the freezer. When firm, transfer the wrapped cheeks to an airtight container. Return to the freezer. Once thawed, chop the flesh and add to your morning cereal or use it to make smoothies or cocktails.
Bananas
Ripe bananas only last for a few days before they go brown and soft. To freeze, place unpeeled bananas in an airtight container in the freezer. The skin will turn black but the flesh will retain its flavour. Thaw bananas, then peel and coarsely chop the flesh. Blend with milk, honey, cinnamon and ice-cream or frozen yoghurt to make a banana milkshake. You can also mash the flesh and stir it into cake or muffin mixtures before baking.
Freezing
Mangos
Preparation – Select firm, ripe mangos that yield to gentle pressure. Wash, peel and slice.
Syrup Pack – Pack slices in containers. Cover with a 1 ¾ cup sugar on 4 cups water syrup. Leave headspace. Seal and freeze.
Unsweetened Tray Pack – Arrange slices on a flat pan and freeze. When frozen remove and store in sealed containers.
Purée – Press mango slices through a sieve, blender chop or chop in a food processor. Pack into containers with or without sugar. Leave headspace. Seal and freeze.
Bron:  Heiner Lange

FREEZING SPINACH RAW

Place fresh spinach in a large bowl and cover with cold water. Using your hands, pretend you are a washing machine and your spinach is the clothes. Agitate the water to loosen the dirt and any insects still hanging around. Drain and repeat.

Place a clean kitchen towel in another large bowl (or out on your counter). Tear the spinach by the handfuls into small pieces, discarding any stems you come across. Place the torn spinach on the towel. Cover spinach with the towel and now pretend you are drying your child or dog’s hair. Don’t worry if you scrunch it up. Your goal is to get as much of the water off the spinach as you can.

Fill a gallon zip lock bag with the clean, torn and dried spinach. Tap the bag on the counter to help it settle and go ahead and shove as much in as you can, like you’re stuffing a feather pillow that you want firm. Once the bag is full, close the bag almost all the way, then lay it flat and press out as much air as you can, like you’re deflating an air mattress. It’s okay to press down on the spinach, too. Now, zip it up and toss it in your freezer.

When you’re ready to use it, don’t thaw it first. Reach in and pull out however much you need, then place the frozen spinach directly into soup or your saute pan for a quick cook (a few minutes on high heat is all it needs).

MAKLIKE MANIER OM SOP TE VRIES
Spuit ‘n oondpan met spray ‘n cook. Skep die sop in die oondpan en vries tot hard. (Nog nie kliphard nie.) Sny dan in porsies en pak in sakkies.
Bron en foto: Erna Van der Merwe

LESDEE’S SMOOTHIES
We drink Parsley, cucumber, lemon zest and juice first thing in the morning.
Green smoothies are also lekker  – baby spinach, celery, avo, cucumber, wheatgrass, kale, broccoli leaves and lemon juice or try
beetroot, carrot, strawberries, rasberries, banana.
Anything with citrus – grapefruit, lemon, orange, add apple, pear, pineapple, banana etc.
You can basically add anything you like, just find the combo that suits your tastebuds.
I add cooled green tea to my smoothies, with grated ginger and a small pinch of cayenne pepper.
I buy in bulk or on special, cut and freeze my fruit and veggies,
It’s a huge schlep initially but saves time in the end.

Ideas and photo:  Lesdee Gloak Bam

VRIES VAN WORTELSLAAI

Chris van Heerden
Goeie môre, help vir my asseblief, kan n mens rou wortels rasper en vries vir later gebruik in wonterslaai?

Hannie Uys
Dit werk fantasties ek rasper myne gooi klaar suiker oor en vries dit, haal uit dat dit self ontdooi, jy sal glo dus nou net gemaak. Ek het al in nood ‘n bakkie ontdooi en net laat koud word, dit werk.

Frikkie Jones
Ek rasper en meet dit sommer klaar uit vir ‘n wortelkoek en vries dit dan.

Corrie Volschenk
Wat nog lekkerder is as jy wortels en butternut rasper en dit meng. Voor gebruik strooi jy perske of mango jelly oor. (In di plek van suiker) dis heerlik.

Petro Calitz
Ek vries myne en laat dit buite yskas ontvries. Dis nog reg en vars.

VRIES VAN TAMATIE EN UIESMOOR

Martie Roberts
Wil graag weet as ek tamatie en uie smoor maak kan ek dit in sakkies vries

Elaine Schoeman
Ja jy kan sorg dat dit afgekoel is, skep die hoeveelheid wat jy nodig gaan het in jou sakkies en knoop hulle toe

Rina Booysen
Ek het ook al so gemaak maar het probeer om dit te braai sodat die vog minder word. So het ek geslaag in sakkies.

Veronica Kern
Dit werk om dit in margarien bakkies te vries en as dit hard is dit uit die bakkie te haal en in n plastieksakkie te sit. So bly dit mooi vierkantig en pak lekker.

Nicolene Louw
Ek gebruik die zip lock sakkies. Werk vir my beter as die wat jy net toe knoop. En mens kan hulle was en weer gebruik.

Ingrid Meyer
I always put the plastic bag into a 500 ml jug and pour the smoor into that. I then twist and tie the bag. That way you also know more or less how much is in each bag.

BEVRIESING VAN GROENTE

Bevriesing is n baie goeie manier van voedselbewaring,maar slegs as dit reg gedoen word.
Blansjering
Die enigste groente wat sonder Blansjering gevries kan word sonder nadele is Groen Rissies[GREENPEPPER]

VOORDELE VAN BLANSJERING
1.Stop ensiem aksie wat smaak,kleur en tekstuur nadelig kan beinvloed.Die ensieme hou aan werk as blansjering nie gedoen is nie,al is groente gevries.
2.Blansjering maak oppervlakke skoon,vernietig bakteriee,swamme en ander nadelige organismes.
3.Dit verhelder die kleur
4.Dit verhoed vitamienverlies
5.Dit maak groente minder vatbaar vir vriesbrand

TYD IS KRITIES
Onder blansjering maak groente meer vatbaar en stimuleer die groei van organismes
Oorblansjering veroorsaak verlies van kleur,smaak,vitamines en minerale.

DIE BLANSJERINGSPROSES
Gebruik 5 liter water vir elke 500 gram groente.Water moet voluit kook.Plaas groente in kokende water,groente moet binne n minuut weer kook.Die tyd begin sodra die groente weer kook,gooi groente in bak met yswater sodra kookblansjeertyd verby is,dit moet vir dieselfde tyd in yswater le,as tyd verstreke is,dreineer goed,verpak en b
BLANSJEERTYE VIR GEWILDE GROENTES,As jy groente wat nie op lys is wil vries vra net

TYDPERK IN MINUTE
Aspersies
klein 2
medium 3
groot 4
Boontjies 3
Brokkoli 3
Brussel Sprouts 3
Spinasie.Ek kook dit op vir een minuut,gooi dan in yswater vir een minuut,pers alle water uit,verpak ,en bevries
Wortels
Klein heel 5
gekerf 2
Blomkool 3
Seldery 3
Ertjies Een en n halwe minuut

Bron:  Henk Boshoff.

HOW TO FREEZE GOOSEBERRIES

Things You’ll Need
Bowl
Colander
Tray
Wax paper
Storage bags
Place the gooseberries in a large bowl. Sort the berries, removing any attached stems and crushed berries.
Fill the bowl with cool water. Swish the berries around with your hand. Skim off any stems or blossoms that float to the surface of the water.
Pour the gooseberries into a colander. Rinse under cool water. Pat the berries dry with a clean towel.
Line a tray or pan with wax paper. Spread the gooseberries out on the lined tray in a single layer.
Set the tray in the freezer. Freeze the gooseberries for four to eight hours, or until they are frozen solid.
Transfer the frozen gooseberries to a freezer storage bag. Press the air out of the bag and seal it closed. Return the bag to the freezer until you are ready to use the gooseberries.
Photo: Paul Snyman