HEELKORRELMOSTERD
Henk Boshoff
1 Koppie Geel of Swart Mosterdsaad.
5ML heel Swartpeperkorrels
15 ML Sout
250 ML Sonneblomolie
250 ML Witasyn
250Ml Vermoet of Witwyn
2 Teelepes droe kruie,ek gebruik TIEMIE.
Versap sout, vermoet of witwyn en peperkorrels baie goed tot glad.
Gooi in bak
Versap mosterdsaad, olie en asyn baie goed tot glad
Meng 2 mengsels baie goed
Sit kruie by
Gooi in gesteriliseerde houers en laat staan 'n paar dae om te verdik en geur te ontwikkel.
MOSTERD MET MOSTERDSAAD
Christine Pienaar
1 koppie mosterd saad
1 koppie Appelasyn
1 teel sout
Sit in fles en week 3 tot 5 dae.
Jy kan appelasyn byvoeg as hy droog lyk.
Jy kan dit fyn maak in voedselverwerker soos verkies.
Regtig lekker!
Ek hou myne in die yskas.e
MUSTARD WITH SEEDS
Lettie Strydom
1/2 cup ground mustard - 1/2 cup mustard seed whole (brown) -
1/2 cup mustard seed whole (yellow) -
1 1/2 cup stout beer (or water) -
1 1/2 cup red wine vinegar (or cider vinegar) -
2 tablespoon brown sugar -
1 teaspoon granulated garlic -
1 teaspoon salt -
1 teaspoon black pepper freshly ground -
1/4 teaspoon ground ginger -
1/4 teaspoon turmeric -
1/4 teaspoon cinnamon -
METHOD
- wisk together ground mustard, mustard seeds and COLD beer in a bowl and set aside for 10 minutes (creates a chemical reaction)
- Add vinegar, sugar and spices - wisk - Let sit for 24 - 48 hours, covered
- blend in food processor
- adjust thickness with mustard powder if desired
- add to jars - add to jars - refrigerate to preserve spiciness
Henk Boshoff
1 Koppie Geel of Swart Mosterdsaad.
5ML heel Swartpeperkorrels
15 ML Sout
250 ML Sonneblomolie
250 ML Witasyn
250Ml Vermoet of Witwyn
2 Teelepes droe kruie,ek gebruik TIEMIE.
Versap sout, vermoet of witwyn en peperkorrels baie goed tot glad.
Gooi in bak
Versap mosterdsaad, olie en asyn baie goed tot glad
Meng 2 mengsels baie goed
Sit kruie by
Gooi in gesteriliseerde houers en laat staan 'n paar dae om te verdik en geur te ontwikkel.
MOSTERD MET MOSTERDSAAD
Christine Pienaar
1 koppie mosterd saad
1 koppie Appelasyn
1 teel sout
Sit in fles en week 3 tot 5 dae.
Jy kan appelasyn byvoeg as hy droog lyk.
Jy kan dit fyn maak in voedselverwerker soos verkies.
Regtig lekker!
Ek hou myne in die yskas.e
MUSTARD WITH SEEDS
Lettie Strydom
1/2 cup ground mustard - 1/2 cup mustard seed whole (brown) -
1/2 cup mustard seed whole (yellow) -
1 1/2 cup stout beer (or water) -
1 1/2 cup red wine vinegar (or cider vinegar) -
2 tablespoon brown sugar -
1 teaspoon granulated garlic -
1 teaspoon salt -
1 teaspoon black pepper freshly ground -
1/4 teaspoon ground ginger -
1/4 teaspoon turmeric -
1/4 teaspoon cinnamon -
METHOD
- wisk together ground mustard, mustard seeds and COLD beer in a bowl and set aside for 10 minutes (creates a chemical reaction)
- Add vinegar, sugar and spices - wisk - Let sit for 24 - 48 hours, covered
- blend in food processor
- adjust thickness with mustard powder if desired
- add to jars - add to jars - refrigerate to preserve spiciness