SOET MOSTERD
Beulagh Lombard
1 k suiker
3 eiers
100 ml wit asyn
25 ml mosterdpoeier
knippie sout
2 skeppe appelkoos jam
1 eetlepel chickpea poeier (te koop by gesondheidswinkels asook sommige supermarkte.)
Meng mosterd met asyn om klonte te voorkom.
Gooi alles in 'n pot en kook tot gaar in dubbelkoker.
Bottel warm.
SOET MOSTERD
Amanda Steyn
Dis maar een wat ons al die jare maak:
1 blikkie kondensmelk
125ml witasyn
50ml gesmelte botter/margarien
25ml mosterd poeier
Sout en fyn swartpeper na smaak
1. Gooi asyn by kondensmelk, klop goed
2. Smelt botter, meng met mosterdpoeier, voeg by bg mengsel
3. Geur met sout en peper
Bottel en hou in yskas (smaak beter so n dag na gemaak is)
Beulagh Lombard
1 k suiker
3 eiers
100 ml wit asyn
25 ml mosterdpoeier
knippie sout
2 skeppe appelkoos jam
1 eetlepel chickpea poeier (te koop by gesondheidswinkels asook sommige supermarkte.)
Meng mosterd met asyn om klonte te voorkom.
Gooi alles in 'n pot en kook tot gaar in dubbelkoker.
Bottel warm.
SOET MOSTERD
Amanda Steyn
Dis maar een wat ons al die jare maak:
1 blikkie kondensmelk
125ml witasyn
50ml gesmelte botter/margarien
25ml mosterd poeier
Sout en fyn swartpeper na smaak
1. Gooi asyn by kondensmelk, klop goed
2. Smelt botter, meng met mosterdpoeier, voeg by bg mengsel
3. Geur met sout en peper
Bottel en hou in yskas (smaak beter so n dag na gemaak is)
SWEET AND TANGY HOMEMADE MUSTARD
Lettie Swanepoel
Ingredients:
• 2 egg yolks
• 1 whole egg
• 45 ml sugar
• 12.5 ml mustard powder
• 1/4 cup white vinegar
• 1 tbsp condensed milk
• mustard seeds (optional)
Method:
1. Add all the ingredients in a microwave safe mixing bowl.
2. Whisk it all until it is properly mixed.
3. Microwave it on medium for 3 – 4 minutes, giving it a quick whisk every minute. I used the 450 Watt power setting and was happy with the thickness and consistency after 4 minutes. Beware – it is very much like white sauce, nothing happens for ages and then everything happens very quickly, so be sure to whisk it every minute.
4. Add a tablespoon of condensed milk and whisk it again. The first time I made this I didn’t have any condensed milk to add and although the mustard was still very yummy, it lacked that certain smoothness/roundness. Adding the condensed milk to it just rounds it off beautifully. In Afrikaans the mustard becomes ‘volrond in die mond’ :).
Lettie Swanepoel
Ingredients:
• 2 egg yolks
• 1 whole egg
• 45 ml sugar
• 12.5 ml mustard powder
• 1/4 cup white vinegar
• 1 tbsp condensed milk
• mustard seeds (optional)
Method:
1. Add all the ingredients in a microwave safe mixing bowl.
2. Whisk it all until it is properly mixed.
3. Microwave it on medium for 3 – 4 minutes, giving it a quick whisk every minute. I used the 450 Watt power setting and was happy with the thickness and consistency after 4 minutes. Beware – it is very much like white sauce, nothing happens for ages and then everything happens very quickly, so be sure to whisk it every minute.
4. Add a tablespoon of condensed milk and whisk it again. The first time I made this I didn’t have any condensed milk to add and although the mustard was still very yummy, it lacked that certain smoothness/roundness. Adding the condensed milk to it just rounds it off beautifully. In Afrikaans the mustard becomes ‘volrond in die mond’ :).