tag:blogger.com,1999:blog-73029742391416318652024-02-19T07:10:20.030-08:00Kook en Kuier in die KarooAnnatjie
E-pos: annatjie.r@vodamail.co.za
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-7302974239141631865.post-55354697472497640592014-08-01T00:32:00.000-07:002014-08-01T00:32:53.136-07:00Weg se werf. Paar lekker resepte daar<div class="separator" style="clear: both; text-align: center;">
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<a href="http://weg.co.za/?s=Annatjie+Reynolds">http://weg.co.za/?s=Annatjie+Reynolds</a><br />
<br />Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-26052681195695675102014-07-30T03:33:00.000-07:002014-07-30T03:33:05.302-07:00Wildsosaties
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">Gebruik die binneboud spier van ‘n
wildsboud wat goed gejag en goed rypgemaak is.<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">Genoeg vir 15 sosaties<o:p></o:p></span></span></div>
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<span lang="EN-ZA"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">1.5 kg wildsvleis, in blokkies gesny<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">60 ml olie<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">2-3 uie, dun gesny<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">3 knoffeltone, gekneus<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">30 ml matige kerriepoeier<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">1 klein, heel<span style="mso-spacerun: yes;"> </span>brandrissie<o:p></o:p></span></span></div>
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<span lang="EN-ZA"><span style="font-family: Calibri;">1 stuk vars gemmer, fyn gekap<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">2 lourier –of suurlemoenblare<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">35o ml goeie bruin asyn<o:p></o:p></span></span></div>
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<span lang="EN-ZA"><span style="font-family: Calibri;">30 ml appelkooskonfyt<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">500 ml melk<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">250 g varkvet in 2.5 cm bloke gesny ,
opsioneel …L.w. dit is nie bacon nie. Of gebruik skaapstervet.<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">125g sagte, gedroogde appelkose.<span style="mso-spacerun: yes;"> </span>As jy dit gebruik, maak jy nie meer ‘n
sosatie nie, maar ‘n kebab.<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><span style="font-family: Calibri;">Verhit die olie en soteer uie oor matige
hitte vir sowat 15 minute tot sag en deurskynend.* plaas die deksel op as die
uie “braai”. Voeg knoffel, kerriepoeier ,brandrissie, gemmer en lourierblare
by. Roerbraai vir sowat 3 minute.<span style="mso-spacerun: yes;"> </span>Voeg
asyn en appelkooskonfyt by, en bring tot kookpunt.<span style="mso-spacerun: yes;"> </span>Laat vir 10 minute prut.<span style="mso-spacerun: yes;"> </span>Laat goed afkoel en roer melk by. Plaas 3
suurlemoenblare in die marinade. Marineer die wildsblokkies en varkspek en
appelkose in die marinade, bedek met kleefplastiek en plaas vir 2 dae in yskas.
Ryg op stokkies en<span style="mso-spacerun: yes;"> </span>rooster stadig oor
matige kole.<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN-ZA"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
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<div class="MsoListParagraph" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<!--[if !supportLists]--><span lang="EN-ZA" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-ZA"><span style="font-family: Calibri;">Die word “sosaties” kom van die
Maleisiese word sesate en beteken “vleis op<span style="mso-spacerun: yes;">
</span>stokkies”. Oorspronklik het die Moslem-gereg natuurlik g’n varkspek
bevat nie, wel skaapstertvet.<span style="mso-spacerun: yes;"> </span>Maar Suid
Afrikaners skroom nie om met tipiese overdaad soms tot 3 soorte vleis op
dieselfde stokkie te ryg nie!. <o:p></o:p></span></span></div>
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-25653161074349412272014-07-28T00:23:00.000-07:002014-07-28T00:23:12.327-07:00Hanging in the KarooGetaway November 2013 issue<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAoLLZqWbFwKifwSqd8A8aVyyRmDHReNpL632KkABWuYGW9V5dqcgcd-1anav8UEOqXhev_8QJG364LNpIh8JKhDPPn-VQ_ON8SNgfEhDe4IDD3mpnfPI2kIMExUW_u68bRIaq8luoAnK/s1600/BestBiltongStops_Karoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAoLLZqWbFwKifwSqd8A8aVyyRmDHReNpL632KkABWuYGW9V5dqcgcd-1anav8UEOqXhev_8QJG364LNpIh8JKhDPPn-VQ_ON8SNgfEhDe4IDD3mpnfPI2kIMExUW_u68bRIaq8luoAnK/s1600/BestBiltongStops_Karoo.jpg" height="198" width="320" /></a></div>
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<a href="http://www.getaway.co.za/food/best-biltong-stops-karoo/">http://www.getaway.co.za/food/best-biltong-stops-karoo/</a>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-20102452539346077692014-07-24T02:54:00.000-07:002014-07-24T02:54:31.079-07:00ReviewsSometimes after doing the course, we receive review e-mails, which we would like to share with you, especially because we have not blogged much of late. The facebook group is some what more active: <a href="https://www.facebook.com/Komkookenkuierindiekaroo?ref_type=bookmark">https://www.facebook.com/Komkookenkuierindiekaroo?ref_type=bookmark</a><br />
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Thank you to those who e-mail these reviews.<br />
<br />
Len Schoeman:<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;">"<em>Ek moet se
ek het dadelik welkom gevoel met die aankoms by julle op die plaas, so
ook het jy die regte groep mense saam met mekaar geplaas vir die kursus.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Ek glo dit
is baie moeilik maar jy het perfek daarin geslaag.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Wat die
kursus betref, jou praktiese oordrag van inligting is absoluut uit die boonste
rakke, ek het al baie aanbiedinge / kursusse bygewoon, en jy
staan uit.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Die kennis
oordrag van jou kant af kom baie duidelik deur, en is absoluut
verstaanbaar veral vir iemand soos ek wat nie elke dag in die
kombuis deurbring nie.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Die
belangrikste punt is dat jy absoluut jou detail kennis met ons deel
asook raad gee .<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Jy is
doelgerig en baie profesioneel ,en jou persoonlikheid laat dit toe om sukses te
behaal.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Jou
vleisverwerkings kamer is baie goed ingerig.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Dit was die
beste en wonderlikste tyd wat ek nog beleef het wat vleis verwerking aan
betref.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Ek glo
almal sal saam met my stem wat teenwoordig was gedurende die tydperk op die
plaas.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>My vrou het
aan die wildsvleis gesmul, jy was reg die eerste proe was
indrukwekkend en sy wil graag weer wildsvleis eet, as ek sukkel met
van die voorbereidings sal ek jou kontak vir hulp.<o:p></o:p></em></span></span></div>
<em>
</em><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em>Nogmaals
baie dankie vir n wonderlike tyd op die plaas."</em></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em></em></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;">Hetsie Scheepers:</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><span style="font-family: Calibri;"><em><o:p></o:p></em></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<span lang="EN-ZA" style="mso-ansi-language: EN-ZA;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<o:p><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<em>"<span style="font-family: Times New Roman;">
</span></em><span style="color: black; font-family: "Calibri","sans-serif"; mso-fareast-font-family: "Times New Roman";"><em>Liewe Kobus en Annatjie,<o:p></o:p></em></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times New Roman;"><em>
</em></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "Calibri","sans-serif"; mso-fareast-font-family: "Times New Roman";"><em>Ek wil net vir julle so baie dankie sê vir die
afgelope naweek wat ek in my herrinneringe sal stoor vir ewig. Dit was so
lekker om so tuis te voel, asof ek julle al lank ken. Dit was vir my net ‘n
verlenging van my eie huis. Behalwe alles wat ek geleer het, was dit vir my so
inspirerend om te sien alles wat jy by al jou dinge nog doen ook Annatjie. Ja
ek dink ons sal lank om ‘n vuur kan kuier. Ook jou en Kobus se verhouding het
my so aan my en Kobus sin laat dink. Daardie saam wees in ‘n ding al is dit net
jou eie ding. Dis die ondersteuning waarsonder mens niks lekker kan
aanpak nie.<o:p></o:p></em></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times New Roman;"><em>
</em></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times New Roman; font-size: x-small;"><em>
</em></span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 12pt; mso-ansi-language: AF; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: AF;"><span style="font-size: x-small;"><em>Ek het
gister vinnig die bosbok wat in die koelkamer gehang het getakel met baie meer
selfvertroue. Dankie , dankie, dankie.</em></span> "</span></div>
</o:p><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
</span><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
</span><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
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Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-79382520016508209892013-06-10T04:37:00.000-07:002013-06-10T04:37:05.686-07:00Kokkedoor6 Junie het my deelname aan die Kyknet Kokkedoor span se pret op kyknet verskyn<br />
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<a href="http://kyknet.dstv.com/2013/06/03/kokkedoor-6-junie-2013-2/">http://kyknet.dstv.com/2013/06/03/kokkedoor-6-junie-2013-2/</a><br />
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-54509055434080922712013-05-27T05:15:00.000-07:002013-06-05T02:50:11.065-07:00Soetpatats met brandewyn<span class="userContent"></span><br />
<span class="userContent"><div class="text_exposed_root text_exposed" id="id_51a34e08848b23814251115">
<br />
<br />
Bestanddele:<br />
450g Patats<br />
2el Heuning<br />
Koppie Brandewyn<br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> 3el Bruinsuiker<br /> 5el Broodkrummels<br /> Gerasperde Lemoenskil<br /> Botter<br /> Knypie sout<br /> <br /> So Gemaak:<br /> <br /> 1. Kook patats in sout water vir 15 min. Sny in skywe en plaas in gesmeerde oondpan.<br /> 2. Meng heuning met koppie brandewyn en giet oor patats.<br /> 3. Meng bruinsuiker, broodkrummels en lemoenskil saam , strooi dan bo-oor patats <br /> 4. Sit klontjies botter op en bak in matige oond tot goudbruin.<br /> @*boerekos.com*<br /> <br /> foto:<a href="http://www.jemangelaville.com/" rel="nofollow nofollow" target="_blank">www.jemangelaville.com</a></span></div>
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</span><br />Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-2983949228150618492013-05-16T03:21:00.000-07:002013-05-16T03:21:00.638-07:00Hoe om 'n hele karkas in sewe basiese snitte op te sny.<a href="http://www.landbou.com/leefstyl/resepte/wildsvleis-so-sny-jy-n-hele-karkas-in-die-sewe-basiese-snitte-op">http://www.landbou.com/leefstyl/resepte/wildsvleis-so-sny-jy-n-hele-karkas-in-die-sewe-basiese-snitte-op</a><br />
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Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-83139395041892940192013-05-13T05:26:00.002-07:002013-05-13T05:26:39.792-07:00Lande Ferreira<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2j-tvTldrqHprTlILXMYkre3k1eBprI0ryxP0k6bKEQ6mu5oUt47ou7epTEjJ97A5UlG5kA3UJ5EiZdOm_jtbvyEBcL-90yM6Co7FbnoX93iR9KOPcEe14iy64J2yAmIM6s_3efrSPAL/s1600/IMG-20130508-01492+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2j-tvTldrqHprTlILXMYkre3k1eBprI0ryxP0k6bKEQ6mu5oUt47ou7epTEjJ97A5UlG5kA3UJ5EiZdOm_jtbvyEBcL-90yM6Co7FbnoX93iR9KOPcEe14iy64J2yAmIM6s_3efrSPAL/s320/IMG-20130508-01492+(1).jpg" width="240" /></a></div>
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<span lang="AF" style="mso-ansi-language: AF;">Na dat sy die kursus bygewoon het vra Lande my hoe
sy gedoen het met haar dis by die huis. Great om van jou te hoor! <o:p></o:p></span></div>
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<br />Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-52583141810815900122013-05-08T03:45:00.004-07:002013-05-08T03:45:53.230-07:00Onlangse kurses<span style="color: #1f497d;">DANKIE NATIA, ons het dit net so baie geniet.</span><br />
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<span><img alt="jp safari company logo copy" height="261" id="Picture_x0020_1" src="https://webmail.sun.ac.za/owa/attachment.ashx?id=RgAAAAAsEnJqw190TJH7sZVU58mOBwA2ROMZD%2btdRbdNSnk73XmOANBw4%2fBrAADqjAsQns37QIOuKpyiZmPYAAAbDQRAAAAJ&attcnt=1&attid0=BAAAAAAA&attcid0=image003.jpg%4001CE48EC.1C49E690" width="400" /></span></div>
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Ek wil net Baie-Baie dankie se vir
‘n “AWESOME” kursus – Ek het geweet dit gaan lekker wees, maar nooit gedink ek
sal dit SO geniet nie!!!! Ek maak almal mal om my – wil net vir almal vertel
van ons “Great” Tyd!!!!!!</div>
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Het vir my Amerikaansie kliente
“Springbok Shanks” op die menu vanaand en more ‘n “Ontbeende Springbokboud in
Karringmelk Marinade”!!!!</div>
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Baie dankie Weereens!!!!</div>
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Groete</div>
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Natia</div>
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<span>WEB: <a href="https://webmail.sun.ac.za/owa/redir.aspx?C=iGlzNntJYUamTrVuLrhvhSCMn15vH9AIFk80UzClr9dWgaG0O68nMi-BPAxoX14QjydDAHGlVxI.&URL=http%3a%2f%2fwww.jpkleinhanssafaris.com" target="_blank"><span style="color: blue;">www.jpkleinhanssafaris.com</span></a></span></div>
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<span>Tel/fax: 011
-27-4228-30832</span></div>
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<span>Cell :
011-27-829299240</span></div>
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<span>Fax:
011-27-866835263</span></div>
</span>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-39942344855490507072013-05-07T02:23:00.002-07:002013-05-07T02:23:30.846-07:00Springboktjops(chops)!<span class="userContent">Bedien met Vinnaigrette van geroosterde knoffel, 2 anchovies, 3 capers, rooi wynasyn, olyfolie en pietersielie. Glo my, dis HEERLIK. Met my oe gesteel van die vloekende chef op eenvan die televisiekanale. Die chops met new potatoes en die heerlike gevyselde "slaaisous".</span><br />
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<span class="userContent"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="640" src="https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/940828_330549593738823_1623904789_n.jpg" style="height: 922px; width: 616px;" width="427" /></span>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-45805176942161655912013-04-16T02:01:00.000-07:002013-04-16T02:01:08.192-07:00Semelbeskuit.<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}">
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<span class="userContent"><span style="font-size: small;">Vir Charmaigne Bezuidenhoudt in Auckland Nieu Zeeland. Op aanvraag van die Vetmuis Plaaskombuis op Richmond, Noord Kaap.</span></span></div>
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<span class="userContent"><span style="font-size: small;">Semelbeskuit.<br />1 kg Bruismeel 500 ml bruinsuiker<br />500g margarien<br />325g semels<br />5 ml sout<br />1 liter room of helfte room en helfte ingedampte melk<br />Meng die bruismeel, semels, suiker en sout<br />Frummel die smeer in die meelmengsel totdat soos fynbroodkrummels lyk<br />Voeg die room by en meng goed. <br />Verdeel die deeg in die helfte en druk eweredig met 'n spaan in twee rolkoekpanne.<br />Sny die deeg in 2 x 6 cm vingers<br />Bak vir 45 minute by 180 grade tot ligbruin en gaar.<br />Keer versigtig op draadrak uit en laat afkoel.<br />Wanneer koud, gebruik 'n vurk en steek op die snymerke, breek die beskui8tvingers los van mekaar.<br />Droog uit.<br /><br />Daar is baie ander lekker beskuitresepte. <br /><br />'n Engelse een wat meer gesond is.<br />1,5 kg self raising flour<br />15 ml salt<br />15 ml baking powder<br />250g seedless raisins, optional<br />10! cups bran<br />500 ml apricot yoghurt<br />1 liter<br />milk<br />3 cups brown sugar<br />500g melted margarine<br /><br />Mix everything together. Place in 3 long breadpans. Bake for 1 hour at 180 degrees C. Cut or brake into rusk sized pieces. Break open and allow to dry. OR use same method as for Afrikaanse semelbeskuit as above.</span></span></h5>
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-59765796775579546252013-04-09T01:25:00.002-07:002013-04-09T01:25:24.082-07:00Kweperjellie.<span class="userContent"><br />Skil die kwepers en kook die skille, pitte en klokhuise in genoeg koue water. Voeg suurlemoensap of 'n knippie wynsteensuur by kwepers. Vir die smaak. Kook die vrugtestukke apart vir vrugtesmeer. Syg die gekookte moes deur 'n klam flenniedoek. Laat die sap vrylik deurvloei, moenie roer of druk nie, anders het jy troebel jellie! Toets die sap om die pektien inhoud te bepaal en bereken dan die hoeveelheid suiker. :<br /> Drup 'n half teelepel sap en 10 ml brandspiritus. Moenie roer nie. Let op die styfhied van die jellieklont wat gevorm word. 1Koppie suiker vir 1 koppie water as een stewige jelliedruppel vorm. 200 ml suiker by 1 koppie sap as 2 apart jellie stolsels vorm.<br /> Roer goed om die suiker op te los. Vir 'n helder jellie: Laat net opkook en sygvir 'n 2e maal deur. Kook matig vinnig , sonder om te roer, tot jelliestadium. Kyk hoe die stroop van 'n houtlepel drup. In die begin sal dit soos 'n dun stroop aftap, later sal dit in 'n lagie of in vlokke van die lepel drup. Dan is die jellie gereed om gebottel te word. Skuim gedurig die jellie af.</span>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-20635541548036341132013-04-03T07:36:00.002-07:002013-04-03T07:36:33.659-07:00VETMUIS PLAASKOMBUIS <iframe frameborder="0" height="240" src="http://www.facebook.com/video/embed?video_id=317907528336363" width="320"></iframe><br />
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Dagbreek TV, KykNet, 5 geregte berei. VETMUIS PLAASKOMBUIS op Richmond, Noord Kaap. GROOT KAROO. Vir kookdemonstrasies, nie vleisverwerkingskursussse, <a href="mailto:annatjie.r@vodamail.co.za">annatjie.r@vodamail.co.za</a>. Groepe van tot 10 vroue.
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-8174999815439160812013-04-03T07:32:00.004-07:002013-04-03T07:32:36.845-07:00Heerlike Sosaties: Marinette
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<span style="font-family: Calibri;">‘n ongeveer 2kg skaap –of wildsboud in 2.5 cm blokkies
gesny.<span style="mso-spacerun: yes;"> </span>Gebruik goeie kwaliteit vleis.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">30 ml vars suurlemoensap<o:p></o:p></span></div>
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<span style="font-family: Calibri;">7 ml sout<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>7 ml fyn swartpeper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 groot ui, fyn gerasper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">4 groot uie, in kwarte gesny en effens sag gekook<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Meng die suurlemoensap, sout, peper en gerasperde ui en roer
die vleisblokkies daarin. <span style="mso-spacerun: yes;"> </span>Roer die effe
saggekookte ui liggies by. <o:p></o:p></span></div>
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<u><span style="font-family: Calibri;">Maak ‘n kerriesous:<o:p></o:p></span></u></div>
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<span style="font-family: Calibri;">Meng die volgende bestanddele saam en prut vir 5 minute,
roer gereeld:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">15 ml borrie<o:p></o:p></span></div>
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<span style="font-family: Calibri;">15 ml maizena<o:p></o:p></span></div>
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<span style="font-family: Calibri;">15 ml kerriepoeier<o:p></o:p></span></div>
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<span style="font-family: Calibri;">40<span style="mso-spacerun: yes;"> </span>ml bruinsuiker<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 ml fyn swartpeper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">50 ml appelkooskonfyt<o:p></o:p></span></div>
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<span style="font-family: Calibri;">5o ml vrugteblatjang<o:p></o:p></span></div>
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<span style="font-family: Calibri;">die gedreineerde pynappelsap<o:p></o:p></span></div>
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<span style="font-family: Calibri;">200 ml bruin wynasyn<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Laat die mengsel koud word en gooi oor die
vleisblokkies.<span style="mso-spacerun: yes;"> </span>Laat in yskas vir tot 6
dae.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Ryg sosaties in: vleisblokkie, ui, pynappelstuk.<span style="mso-spacerun: yes;"> </span>Herhaal.<o:p></o:p></span></div>
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-63585425681704575872013-04-03T07:32:00.001-07:002013-04-03T07:32:03.739-07:00Lewerkoekies: Marinette Viljoen
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<span style="font-family: Calibri;">500g skaaplewer<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Stukkie van die netvet<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 groot ui<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 eiers<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 t sout<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Knippie fyn witpeper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Knippie gerasperde neutmuskaat<o:p></o:p></span></div>
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<span style="font-family: Calibri;">8 eetlepels, 8x15 ml, koekmeelblom<o:p></o:p></span></div>
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<span style="font-family: Calibri;">3 teelepels,<span style="mso-spacerun: yes;"> </span>3 x 5
ml, bakpoeier<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Maal die lewer, netvet en ui.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Voeg geklitste eier, sout, peper en neutmuskaat by.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Meng laastens die koekmeelblom en bakpoeier by en meng
deeglik.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Bak lepelsvol in warm, vlak olie.<span style="mso-spacerun: yes;"> </span>Braai tot gaar en weerskante bruin.<span style="mso-spacerun: yes;"> </span>Dreineer op kombuispapier.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Bedien warm op geroomde kapokaartappels met tamatiesous en
sprietuie.<span style="mso-spacerun: yes;"> </span>Of met vars brood , tamatie
en roereier. <o:p></o:p></span></div>
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-89736766524319869182013-03-26T01:07:00.001-07:002013-03-26T01:07:26.304-07:00Heerlike tamatie pastasous resep<span class="userContent">Baie ryp tamaties in die tuin... Om te bottel vir die maer wintersmaande!! Om te gebruik in Moussaka met skaapmaalvleis, of as pastasous oor klein wildsfrikkadelle op pasta of geroomde kapokaartappel. Braai 2 fyngekapte uie tot sag en deurskynend in olyfolie en 2 gekneusde knoffeltone. Voeg 750g ryp, ontvelde, gekapte tamaties, 80 ml tamatiepasta, 15 ml bruinsuiker, 40ml vars gekapte basielblare en 20 ml vars oreganumblare by. Sout en varsgemaalde swartpeper na smaak. Prut vir 20-30 minute met die deksel af tot vloeistof verminder en sous lekker dik is. Verpulp en bottel. Proe sous voor bottel. Geur met eksta sout, peper, suieker of kruie. Nog tamatiepuree by indien verkies.</span><br />
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<span class="userContent"></span>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-72718072715125789692013-03-26T00:59:00.002-07:002013-03-26T00:59:31.130-07:00Lewer en niertjies<span class="userContent">Die lewer van skaap, bees en wilds is ryk aan yster en vitamien B. Lewer moet 'n egalige kleur he en ferm wees. Die kleur hang af van die soort lewer en die ouderdom van die dier. Doop lewer in kookwater voordat dit bewerk word, dan hanteer dit makliker en kan die vliese en groter aarwande verwyder word. Week lewer 2-4 ure lank in 'n suur vloeistof soos asyn, suurlemoensap, dikmelk of karringmelk. (Verdun asyn en suurlemoensap met water.) Smaak word so verbeter. Voordat lewer gemaal word, laar vir 'n paar minute in kookwater week sodat dit makliker hanteerbaar is.</span><br />
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<span class="userContent"></span>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-70358643816555316472013-03-14T01:56:00.001-07:002013-03-14T01:56:30.937-07:00Stoom cooked salami's in die kombuis.<span data-ft="{"tn":"K"}" id=".reactRoot[54].[1][2][1]{comment408249699270335_408250459270259}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[54].[1][2][1]{comment408249699270335_408250459270259}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[54].[1][2][1]{comment408249699270335_408250459270259}.0.[1].0.[1].0.[0].[0][2].0.[0]">'n Klein kommersiele roker. Op die gasplaat, water onder in, die gerookte salami's op die draadrakkie bo die watersodat hulle kan stoom tot 60 grade. Vir die foto is die deksel afgehaal sodat die temperatuur gelees kan word.</span></span></span><br />
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<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-37410165750224950152013-03-14T01:55:00.000-07:002013-03-14T01:55:27.336-07:00Springbokrugstring<span>Dit is te baie warm om voor die stoof te staan en kos maak. Vinnige springbokrugstring steak op die kole. Sirloin steak. Baie lekker sousie daarmee saam, ook vir die gebakte aartappel bykos. Peperwortel(horseradish)ro</span><wbr></wbr><span class="word_break"></span>omsous.:<br /> 200ml elk bulgaarse joghurt en suurroom. 80 ml geroomde peperwortel. Opsioneel, 40 ml fyngekapte, vars koljanderblare. <br /> Meng die joghurt, suurroom, peperwortel en koljanderblare. Gerasperde suurlemoenskil by die sous is heerlik. Geur met sout, gemaalde swartpeper en knoffel na smaak. Marinering is opsioneel. Moenie 'n marinade gebruik met sterk geurmiddels nie. <br /> Geur die vleis met sout terwyl jy braai. Maak ALTYD wildsteaks lig tot mediumgaar.<br />
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Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-14745059951399004072013-03-06T01:52:00.002-08:002013-03-06T01:52:37.558-08:00Chilli bite gesprek<span class="userContent">Is daar 'n mengsel wat tuis aangemaak kan word vir Chilli bites? Of gebruik almal maar die kommersieele mengsel? Ek wil graag weet. Kom ons praat hieroor asb.?</span><br />
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<a aria-controls="js_2" aria-haspopup="true" aria-owns="js_2" class="UFICommentActorName" content="Alet Mostert Erasmus" data-ft="{"tn":";"}" data-hovercard="/ajax/hovercard/hovercard.php?id=100000272680534" href="http://www.facebook.com/alet.m.erasmus" id=".reactRoot[25].[1][2][1]{comment402925949802710_402931969802108}.0.[1].0.[1].0.[0].[0][0]">Alet Mostert Erasmus</a><span id=".reactRoot[25].[1][2][1]{comment402925949802710_402931969802108}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[25].[1][2][1]{comment402925949802710_402931969802108}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[25].[1][2][1]{comment402925949802710_402931969802108}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[25].[1][2][1]{comment402925949802710_402931969802108}.0.[1].0.[1].0.[0].[0][2].0.[0]">Kyk wat daarin is en meng dit self!! Dis maar wat ek doen, eksperimenteer so bietjie, ek bly maar altyd weg van goed met msg in, dit gee wel geur, maar het 'n baie negatiewe konitasie.</span></span></span></div>
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<a class="UFICommentActorName" content="Annatjie Reynolds" data-ft="{"tn":";"}" data-hovercard="/ajax/hovercard/hovercard.php?id=100003513552073" href="http://www.facebook.com/annatjie.reynolds" id=".reactRoot[25].[1][2][1]{comment402925949802710_403108693117769}.0.[1].0.[1].0.[0].[0][0]">Annatjie Reynolds</a><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403108693117769}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[25].[1][2][1]{comment402925949802710_403108693117769}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[25].[1][2][1]{comment402925949802710_403108693117769}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403108693117769}.0.[1].0.[1].0.[0].[0][2].0.[0]">Gee msg wel geur, of is dit net preserveermiddel? Soos bv salpeter in beesbitongmengsel wat kleur effek het? msg het baie negatiewe konnektasie, veral in organiese produk soos wildsvleis. Nik Naks MOET msg he(kappie)! Dankie Alet, jy's slim. Gaan dit doen en laat weet.</span></span></span></div>
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<a class="UFICommentActorName" content="Alet Mostert Erasmus" data-ft="{"tn":";"}" data-hovercard="/ajax/hovercard/hovercard.php?id=100000272680534" href="http://www.facebook.com/alet.m.erasmus" id=".reactRoot[25].[1][2][1]{comment402925949802710_403121053116533}.0.[1].0.[1].0.[0].[0][0]">Alet Mostert Erasmus</a><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403121053116533}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[25].[1][2][1]{comment402925949802710_403121053116533}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[25].[1][2][1]{comment402925949802710_403121053116533}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403121053116533}.0.[1].0.[1].0.[0].[0][2].0.[0]">Ja msg gee geur en dis 'n preserveermiddel, dis hoekom aromat so lekker smaak!!</span></span></span></div>
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<a class="UFICommentActorName" content="Annatjie Reynolds" data-ft="{"tn":";"}" data-hovercard="/ajax/hovercard/hovercard.php?id=100003513552073" href="http://www.facebook.com/annatjie.reynolds" id=".reactRoot[25].[1][2][1]{comment402925949802710_403230456438926}.0.[1].0.[1].0.[0].[0][0]">Annatjie Reynolds</a><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403230456438926}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[25].[1][2][1]{comment402925949802710_403230456438926}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[25].[1][2][1]{comment402925949802710_403230456438926}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403230456438926}.0.[1].0.[1].0.[0].[0][2].0.[0]">Alet, Ingredients: Salt, Dextrose, Spice and Spice Extracts, Flavourants, Preservative Potassium Sorbate. Ek kan daar niks uit wys word nie. Ek skat as ek die gewone sout, peper, bruinsuiker, koeksoda roete volg en ek sit chilli poeier by, behoort dit te werk. Paprika/rooipeper?</span></span></span></div>
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<a class="UFICommentActorName" content="Annatjie Reynolds" data-ft="{"tn":";"}" data-hovercard="/ajax/hovercard/hovercard.php?id=100003513552073" href="http://www.facebook.com/annatjie.reynolds" id=".reactRoot[25].[1][2][1]{comment402925949802710_403230833105555}.0.[1].0.[1].0.[0].[0][0]">Annatjie Reynolds</a><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403230833105555}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[25].[1][2][1]{comment402925949802710_403230833105555}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[25].[1][2][1]{comment402925949802710_403230833105555}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403230833105555}.0.[1].0.[1].0.[0].[0][2].0.[0]">Charlene, jou lekker soutmengsel. Kan jy hier aan'n plan dink.</span></span></span></div>
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<a class="UFICommentActorName" content="Annatjie Reynolds" data-ft="{"tn":";"}" data-hovercard="/ajax/hovercard/hovercard.php?id=100003513552073" href="http://www.facebook.com/annatjie.reynolds" id=".reactRoot[25].[1][2][1]{comment402925949802710_403231663105472}.0.[1].0.[1].0.[0].[0][0]">Annatjie Reynolds</a><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403231663105472}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[25].[1][2][1]{comment402925949802710_403231663105472}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[25].[1][2][1]{comment402925949802710_403231663105472}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[25].[1][2][1]{comment402925949802710_403231663105472}.0.[1].0.[1].0.[0].[0][2].0.[0]">Pieter en Esi, die naam wat julle gesoek het, is Zeal. Blykbaar wat die Namibiers in hulle wors gooi. Ek ken dit as kommersiele sagmaakmiddel vir vleis. Gaan gou proe of dit na iets smaak. Gebruik dit nooit, maar het gaan koop nadat ons daaroor gesels het.</span></span></span></div>
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<a class="UFICommentActorName" content="Annatjie Reynolds" data-ft="{"tn":";"}" data-hovercard="/ajax/hovercard/hovercard.php?id=100003513552073" href="http://www.facebook.com/annatjie.reynolds" id=".reactRoot[25].[1][2][1]{comment402925949802710_404614299633875}.0.[1].0.[1].0.[0].[0][0]">Annatjie Reynolds</a><span id=".reactRoot[25].[1][2][1]{comment402925949802710_404614299633875}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[25].[1][2][1]{comment402925949802710_404614299633875}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[25].[1][2][1]{comment402925949802710_404614299633875}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[25].[1][2][1]{comment402925949802710_404614299633875}.0.[1].0.[1].0.[0].[0][2].0.[0]">Zeal is meat tenderizer. Met suiker,sout, sodium , groente olie, potassium. Interessant, bevat die ensie m papaien. Dit is 'n ensiem in papaja , kry dit ook in pynappel, brommelien, dink ek, om vleis natuurlik te versag. Baie wildsteak resep met bv. sous van pynappel of 'n heel stuk pan geroosterde pynappel op die vleissnit..</span></span></span></div>
<div class="UFIRow UFIComment UFILastComment UFILastCommentComponent" data-ft="{"tn":"R"}">
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span> </div>
<div class="UFIRow UFIComment UFILastComment UFILastCommentComponent" data-ft="{"tn":"R"}">
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span>Het hierdie op Facebook groep begin, 'comment' asb hieronder of neem deel op Facebook? <a href="http://www.facebook.com/#!/groups/246353155459991/">http://www.facebook.com/#!/groups/246353155459991/</a></span></span></span></div>
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<br /></div>
</div>
</div>
</span>Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-1898060699035039092013-02-25T23:57:00.001-08:002013-02-25T23:59:11.212-08:00Wildswors<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">Vir die ouens met
nog baie wildsvoorkwartvleis in die vrieskas.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>( Die prime cuts braai ons mos nou in die
somer. )<o:p></o:p></span></span></div>
<span lang="DE" style="mso-ansi-language: DE;"><o:p><span style="font-family: Calibri;"></span></o:p></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">2 kg
wildsvleis,<span style="mso-spacerun: yes;"> </span>gebruik goeie kwaliteit
vleis gesny uit voorkwartvleis.</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span lang="DE" style="mso-ansi-language: DE;">1 kg vet
skaapvleis, gebruik die lieste en ribbetjies wat vet is.<span style="mso-spacerun: yes;"> </span></span>Ook die blaaie vir vet skaapvleis.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">50 ml geskroeide,
gemaalde koljandersade<span style="mso-spacerun: yes;"> </span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>2 ml fyn naeltjies</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">2 ml gerasperde
neutmuskaat</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">25 ml sout</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">5 ml varsgemaalde
swartpeper</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">500g vet
varkvleis</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">100 ml bruin
druiweasyn</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Sowat 90g goeie kwaliteit derms.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><o:p><span style="font-family: Calibri;"></span></o:p></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHnBkeyO-V34kRDf4_sS7FALoy77ZIz7O__8p4pO441pMjDfEt4kWA5VgGkWGa5DXkf3wZNg1Eh6Ik6YeYAWwLkyTKZ91RNBqbv_L3m64Lf5zUAjbWZvuY7pJ3rOCYAFr6S0rbdGxjj9p/s1600/859011_300234870103629_1192253310_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHnBkeyO-V34kRDf4_sS7FALoy77ZIz7O__8p4pO441pMjDfEt4kWA5VgGkWGa5DXkf3wZNg1Eh6Ik6YeYAWwLkyTKZ91RNBqbv_L3m64Lf5zUAjbWZvuY7pJ3rOCYAFr6S0rbdGxjj9p/s320/859011_300234870103629_1192253310_o.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><o:p></o:p></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">Berei eers die
kojander deur dit te sif, te maal en te skroei. Sny vleis in 50mm blokkies en
meng<span style="mso-spacerun: yes;"> </span>met die speserye, geurmiddels en
asyn. Maal die vleis. Maak bietjie van die maalvleis gaar en PROE .<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">Stop die derms
met die mengsel.<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span lang="DE" style="font-family: Symbol; mso-ansi-language: DE; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">Vir kompetisiewors word die vet varkvleis vervang
met varkspek.<span style="mso-spacerun: yes;"> </span>Die koue varkspek in klein
dobbelsteentjie grootte gesny en dan<span style="mso-spacerun: yes;"> </span>met
die asyn<span style="mso-spacerun: yes;"> </span>liggies deurgeroer<span style="mso-spacerun: yes;"> </span>NADAT <span style="mso-spacerun: yes;"> </span>die
vleisblokkies gemaal is.<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span lang="DE" style="font-family: Symbol; mso-ansi-language: DE; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">Hierdie maat is heerlik, want dit maak net 3,5 kg
wors wat nie lank in die vrieskas gaan wees nie.<span style="mso-spacerun: yes;"> </span>Smaak van gevriesde, gepreserveerde<span style="mso-spacerun: yes;"> </span>produkte intensifiseer.<span style="mso-spacerun: yes;"> </span>Klaargemaakte wors moenie te lank gevries
word nie.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span lang="DE" style="font-family: Symbol; mso-ansi-language: DE; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">Moenie wildswors lank en droog braai nie. <o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span style="font-family: Calibri;">Die traditionele<span style="mso-spacerun: yes;"> </span>dik boerewors derms is baiemaal taai.<span style="mso-spacerun: yes;"> </span>Ek koop<span style="mso-spacerun: yes;">
</span>“can 26/28” hanks.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span style="font-family: Calibri;">Geniet.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span class="uficommentbody"><span lang="DE" style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: DE;">Om wors te maak gebruik die diklies van die boud,nare
naam!, of voorkwartsnitte. </span></span><span class="uficommentbody"><span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN;">Rib, nek.</span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span class="uficommentbody"><span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN;">Dun droeworsies op die foto</span></span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-32127030329924146012013-02-20T00:44:00.001-08:002013-02-20T00:44:04.846-08:00Snitte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlFDm-f90sSRmFKqzPn0wBPEhB6XTXJjsqEgvbThIfaOyohl4WKE9z6cnJ7J01RaoVps7H6H_CXaAjlTBzjTFQioXSHIy2I7f9yYzTks9N0lLKGetKJHGcs0WhCQKL-moWSuaZhsepda0/s1600/859022_294054004055049_1137917326_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlFDm-f90sSRmFKqzPn0wBPEhB6XTXJjsqEgvbThIfaOyohl4WKE9z6cnJ7J01RaoVps7H6H_CXaAjlTBzjTFQioXSHIy2I7f9yYzTks9N0lLKGetKJHGcs0WhCQKL-moWSuaZhsepda0/s640/859022_294054004055049_1137917326_o.jpg" width="640" /></a></div>
<br />Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-70037129719685819552013-02-20T00:43:00.001-08:002013-02-20T00:44:26.409-08:00Hol bruinbrood vetkoeke<span class="userContent"></span><br />
<span class="userContent"><div class="text_exposed_root text_exposed" id="id_51248c7033d830499814231">
<br />
<br />
10g droee kitsgis<br />
50 ml suker<br />
10 ml sout<br />
<span class="text_exposed_hide">...</span><span class="text_exposed_show"> 750 ml bruinbroodmeel<br /> 750 ml koekmeelblom<br /> 500 ml sterk louwarm water<br /> 60 ml margarien<br /> <br /> Meng die droeee bestanddele en vryf die margarien met vingerpunte in die meelmengsel.<br /> Roer die vloeistof by en KNIE GOED TOT ELASTIES. Dit is 'n sagte deeg.<br /> Bedek en laat op 'n warm plek rys tot dubbeld die volume. ongeveer 3/4 uur.<br /> Knie liggies af, rol uit tot ongeveer 1cm dik. Of dunner!<br /> Braai in diep olie, draai net een maal om, tot ligbruin en gaar.<br /> Die vetkoeke is hol binne om 'n vulsel van jou keuse in te sit. <br /> <br /> Meng al die droee bestanddele. Vryf smeer met vingerpunte in die meelmengsel</span></div>
</span><br />Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com0tag:blogger.com,1999:blog-7302974239141631865.post-46279380452856880702013-02-06T01:59:00.003-08:002013-02-06T01:59:27.460-08:00Pekel van vleis
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Pekelbestanddele:
<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Sout:<span style="mso-spacerun: yes;">
</span>bewaar. Growwesout, veral vir droogpekel<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Salpeter:
Pienk kleur<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Suiker:<span style="mso-spacerun: yes;"> </span>Maak “sag” waar sout en salpeter verhardende
invloed het op soutvleis.<span style="mso-spacerun: yes;"> </span>Gee ook
smaak.<span style="mso-spacerun: yes;"> </span>Gebruik bruinsuiker<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Koeksoda:<span style="mso-spacerun: yes;"> </span>Veral in warm klimaatstreke, vir
goedhouvermoee van soutvleis.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 12pt 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Water vir natpekel.<span style="mso-spacerun: yes;"> </span>(Vrugtesap
– olyfolie mengsel)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Speserye:<span style="mso-spacerun: yes;"> </span>Vir ekstra geur. Bv. peper, lourierblare,
naeltjies, heel peperkorrels, wonderpeperkorrels, heel koljander, knoffel,
mosterd.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">NATPEKEL:<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Vir natpekel,
‘n lang, regop houer werk goed.<span style="mso-spacerun: yes;"> </span>Vir
maksimum hoeveelheid vleis en minimum hoeveelheid pekelvloeistof. <o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraph" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; font-size: 14pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span dir="LTR"></span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Kook eers die water, los sout ,suiker en salpeter
daarin op en voeg speserye by.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Om die
pekelperiode te verkort: Spuit pekelmengsel met ‘n spuit in die vleis.<span style="mso-spacerun: yes;"> </span>Spuit soveel moontlik van die mensgsel in die
vleis.<span style="mso-spacerun: yes;"> </span>Steek naald met die draad van die
vleis in die vleissnit.<span style="mso-spacerun: yes;"> </span>Laat vleis daarna
1 dag vir elke 1,5 kg vleis in die res van die pekelmengsel.<o:p></o:p></span></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Kommersiele
pekelmengsels: <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Verskeie
kommersieele pekelmengsels is beskikbaar wat die pekeltydperk so verkort dat
die vleis 6-7 uur na pekel deur inspuiting gereed is vir gaarmaak en en 2-5 dae
met dieselfde mengsel sonder inspuiting.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">DROOGPEKEL:<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Vir
droogpekeling word die bestanddele in dieselfde vehouding as vir natpekeling
gebruik, met die weglating van die water.<span style="mso-spacerun: yes;">
</span>Bereken die hoeveelheid mengsel op 30 -45 g per 500g vleis.</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">WANNEER
VLEIS GEPEKEL WORD, STAAN DIT OOR DIE ALGEMEEN BEKEND AS SOUTVLEIS.<span style="mso-spacerun: yes;"> </span>Soms word die vleis na beroking gerook, EN IS
DAN BEKEND AS ROOKVLEIS.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">ROOKVLEIS.,
WORD GEWOONLIK NIE GAARGEMAAK SOOS SOUTVLEIS NIE, MAAR IN PAPIERDUN SKYFIES
GESNY EN GEBRUIK AS VERSNAPERING.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
Annatjie Reynoldshttp://www.blogger.com/profile/04757529270201664514noreply@blogger.com5tag:blogger.com,1999:blog-7302974239141631865.post-84381138588184270732013-02-06T01:57:00.001-08:002013-02-06T01:58:05.227-08:00Koudrook<div class="separator" style="clear: both; text-align: center;">
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