Sjabloon:Voorstede van Johannesburg - Wikipedia
Sjabloon:Voorstede van Johannesburg
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Die bladsy is laas op 27 Augustus 2018 om 13:46 bygewerk. Smoorsnoek | Skoor. Uit my Koskas.
← Ertjiesop	Tuna op my Brood →	Smoorsnoek	14
Sny ‘n ui. As jy nie bang is vir uie nie, sny 2. Half, en daai halwes sny jy klein halfringe. Braai in olyf olie, botter of sonneblom olie. Jou keuse. As ui wil-wil bruin word, gooi jy aartappel blokkies by en roer deur. Geskat, 2/3 aartappel, 1/3 snoek. Makliker – 2 koppies aartappel blokkies, 1 koppie snoek. Gevolg deur kookwater wat die blokkies nie heeltemal bedek nie – draai sommer die stoof kleiner, dat dit staaaaadig deurgaar word sonder om te breek.
← Ertjiesop	Tuna op my Brood →	8 responses to “Smoorsnoek”	Nikita	Desember 5, 2011 at 1:06 vm	http://wp.me/p9e0H-73
Skoor! Sal jy dalk die vroutjie kan help met ‘n stroop-probleem op my blog? Ek het haar hierheen ook verwys. Dankie!
Antwoord	Skoor	Desember 20, 2011 at 2:27 nm	NIKITA: Golden Syrup : 600 gm Sugar, 450 ml Water, 3 slices of lemon, slices of 1 whole lime.
Bring all ingredients to a boil over low heat until it turns golden brown. Remove all slices of lemon and lime. Let the whole pot cool. Strained through a strainer and store in an airtight container. Use after one week
Antwoord	Nikita	Desember 21, 2011 at 6:16 nm	Hi Skoor! Dankie, amper vergeet om hier ook dankie te sê! Jy is altyd ‘n staatmaker!
Antwoord	muriel	Januarie 5, 2012 at 2:16 nm	Hi,dankie vd cool resepte. Wil graag uitvind v ‘n resep van hoe om vye te droog. Groete Muriel
Antwoord	Skoor	Januarie 30, 2012 at 8:51 vm	Plesier Nikita!
Muriel, ek het nie ‘n idee nie. Ek sal probeer uitvind.
Antwoord	Skoor	Februarie 14, 2012 at 12:39 nm	Muriel…in ingils vir jou:
Wash a pound or so of fresh figs in cool water, using your thumbs to gently rub off any debris. Set the figs on a cloth or paper towel and gently roll them around and blot them to dry.
Cut each fig in half lengthwise, stem end to base.
Select a shallow baking dish that will accommodate all the cut figs in just one layer. It’s important to have a rim on the dish so any juices will be contained around the figs. Ceramic pie pans work well, but anything will do. Just make sure that the pan is the right size to hold all the figs snugly, without extra space around them.
Place all the figs in the pan, cut side down, and put the pan in the oven. Set the timer for one hour.
After an hour, turn the figs over, cut side up. There should be some purplish juice in the pan, which you should dredge the figs in as you turn them, so the figs are coated in their own juices. Reset the timer for one hour.
Repeat Step 6 in one-hour intervals, turning the figs cut side up, then cut side down, and so on. The whole drying time should be about three hours. When the figs are darkened, wrinkly, and sticky, reduce the heat to 200 and keep checking every 30 minutes. The liquid will get used up and the figs will become more solid. After another half-hour to an hour at 200, the figs will be close to the texture of “real” dried figs. Turn the oven off and let the figs cool down inside the oven.
Remove the figs, and serve them as an appetizer or dessert. They are great stuffed with roasted almonds and/or a bit of goat cheese and served with a rich red wine such as merlot, or even a nice port. Store in a closed container in the refrigerator.
Antwoord	ButterNut	April 26, 2012 at 7:11 vm	Water my mond nou vir jou smoorsnoek!
Antwoord	Daan Crouse	Junie 16, 2013 at 10:04 nm	Ek het altyd die blikkie smoorsnoek gebruik maar sien dit nie meer op die winkelrakke nie.