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Non-Java Browsers: Back to recipe index
Onion Salad — Uieslaai
Elize Opperman from Lekkerbreek between Naboomspruit and Tuinplaas loves her three boys. Once they have left home, she was inundated with calls saying: Mom, what must I do? So she wrote a little recipe book especially for Niel, Johann and John-Henry.
Elize Opperman van Lekkerbreek tussen Naboomspruit en Tuinplaas is lief vir haar drie seuns. Nadat hulle uit die huis is, is sy oorval met oproepe in die trant van: Ma, hoe maak mens? Toe skryf sy maar 'n resepteboekie spesiaal vir Niel, Johann en John-Henry.
Ingredients:
1kg onions (finely sliced)
250ml water
250ml white vinegar
200g sugar
12,5ml mustard powder
2 eggs
12,5ml corn-flour
Method:
Cook onions in salt water until soft, but not soggy. Drain well and put in a salad bowl.
Mix the water, vinegar and mustard in a saucepan. Add the eggs and beat briskly and continuously over low heat until just before boiling point.
Mix corn-flour with water, add to the sauce and beat. Cook well.
Pour sauce over the onions and cool down before serving.
This salad can also be bottled.
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Bestanddele:
1kg uie (fyn gesny)
250ml water
250ml wit asyn
200g suiker
12,5ml mosterdpoeier
2 eiers
12,5ml mielieblom
Metode:
Kook die uie in soutwater tot sag, maar nie pap nie. Laat goed dreineer en skep in slaaibak.
Meng die water, asyn en mosterd in 'n kastrol. Voeg eiers by en klits die mengsel vinnig en aanhoudend oor matige hitte totdat dit wil kook.
Maak mielieblom met 'n bietjie water aan en klits dit by die sous. Laat dit deurkook.
Giet sous oor die uiesnippers en laat dit afkoel voor bediening.
Uieslaai kan ook gebottel word.
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