{"id":128675,"date":"2026-04-16T15:55:04","date_gmt":"2026-04-16T13:55:04","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=128675"},"modified":"2026-04-16T15:57:11","modified_gmt":"2026-04-16T13:57:11","slug":"spinasie-en-ricotta-kluitjies","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/spinasie-en-ricotta-kluitjies\/","title":{"rendered":"Spinasie-en-ricotta-kluitjies"},"content":{"rendered":"<p><em>Spinasie-en-ricotta-kluitjies deur Vickie de Beer. Kosassistent: Margie Els-Burger. Foto: Michael le Grange<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><em>Genoeg vir 6-8.<\/em><\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Bestanddele<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<p><strong>Vinnige tamatiesous<\/strong><\/p>\n<ul>\n<li>15 ml (1 e) olyf- of avokado-olie<\/li>\n<li>1 ui, gekap<\/li>\n<li>1 knoffelhuisie, gekneus en fyn gekap<\/li>\n<li>1 x 400 g-blik heel tamaties, fyn gedruk met \u2019n vurk<\/li>\n<li>hand vol pietersielie, gekap<\/li>\n<li>\u2019n paar vars basiliekruidblare<\/li>\n<li>sout en gemaalde swartpeper<\/li>\n<\/ul>\n<p><strong>Kluitjies<\/strong><\/p>\n<ul>\n<li>60 ml (\u00bc k) botter<\/li>\n<li>300 g spinasie, deeglik gewas en wit stingels verwyder<\/li>\n<li>200 g ricottakaas<\/li>\n<li>75 ml (\u00bc k + 1 e) koekmeel<\/li>\n<li>2 eiers, liggies geklop<\/li>\n<li>40 g parmesaan<\/li>\n<li>gemaalde swartpeper en sout<\/li>\n<li>raspertjie neutmuskaat<\/li>\n<\/ul>\n<h4><\/h4>\n<h4><strong>Metode<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ol>\n<li><strong>Sous:<\/strong> Verhit die olie in \u2019n kastrol oor matige hitte en soteer die ui en knoffel tot goudbruin. Voeg die tamaties by en prut vir 10 min. Meng die pietersielie en basiliekruid deur. Geur na smaak en hou warm.<\/li>\n<li><strong>Kluitjies:<\/strong> Sny die spinasie in repies en dompel in \u2019n kastrol kokende water. Dreineer omtrent dadelik.<\/li>\n<li>Smelt die botter in \u2019n pan oor matige hitte en braai die spinasie daarin tot droog.<\/li>\n<li>Roer die ricotta en koekmeel by. Meng die eiers en parmesaan by. Geur met swartpeper, sout en neut. Meng deeglik. Trek van die hitte af en rol in balletjies.<\/li>\n<li>Maak \u2019n kastrol drie kwart vol water en laat prut die water. Kook die ricottakluitjies in sarsies tot hulle na bo dryf. Skep met \u2019n gaatjieslepel uit. Herhaal met die res.<\/li>\n<li>Sit die kluitjies met die tamatiesous voor.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Kluitjies in al hul gedaantes is altyd \u2019n treffer en nou weer hoogmode. Hier is \u2019n wenner<\/p>\n","protected":false},"author":38,"featured_media":128678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2937,2946,3898],"tags":[139,164,360,6552,22109,71980],"class_list":["post-128675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetaries","category-kos","category-aandetes-vir-die-week","tag-aandetes-vir-die-week","tag-kos","tag-vegetaries","tag-recipes","tag-vegetarian","tag-dinner"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spinasie-en-ricotta-kluitjies | rooi rose<\/title>\n<meta name=\"description\" content=\"Kluitjies in al hul gedaantes is altyd \u2019n treffer en nou weer hoogmode. Hier is \u2019n wenner. 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