{"id":164455,"date":"2026-04-30T20:12:37","date_gmt":"2026-04-30T18:12:37","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=164455"},"modified":"2026-04-30T20:18:59","modified_gmt":"2026-04-30T18:18:59","slug":"elmarie-berry-op-lekker-goed-as-ek-nie-weet-wat-om-te-maak-nie-begin-ek-n-ui-opkap","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/elmarie-berry-op-lekker-goed-as-ek-nie-weet-wat-om-te-maak-nie-begin-ek-n-ui-opkap\/","title":{"rendered":"Elmarie Berry op &#8216;Lekker &#038; goed&#8217;: \u2018As ek nie weet wat om te maak nie, begin ek \u2019n ui opkap\u2019"},"content":{"rendered":"<p><strong>Carmen Niehaus<\/strong> het met die onmiskenbare geur van rooibos op \u2019n plaas tussen die berge en fynbos grootgeword en d\u00eds hoekom rooibos so \u2019n lieflike geurige baadjie in<strong> <em>Lekker &amp; goed<\/em> <\/strong>op kykNET aantrek. Of dit nou drankies, bredies of soetgoed is \u2013 rooibos word in elkeen van dit aangewend, selfs daar langs die lieflike strandmeer aan die Weskus.<\/p>\n<p>\u201cDaar is soveel skoonheid in eenvoud,\u201d is Carmen se filosofie terwyl sy week na week ongelooflike disse saam met haar gaste voorberei. Soos wat sy in die vierde episode aan<strong> Elmarie Berry<\/strong> voorgesit het.<\/p>\n<p>Haar geskiedenis met Elmarie loop ver paaie terug toe Elmarie in 2014 aan \u2019n kook-kompetisie deelgeneem het en toe reeds vir Carmen met haar vaardigheid be\u00efndruk het.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-164465 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_01_01_11.Still001-500x281.jpg\" alt=\"\" width=\"500\" height=\"281\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Deesdae het Elmarie \u2019n <a href=\"https:\/\/elmarieberry.com\/\">blog<\/a> waar sy nuwe resepte skep en deel, asook haar ontdekking van nuwe wyne bekend maak. Haar kookboek, <a href=\"https:\/\/elmarieberry.com\/product\/the-table-the-heartbeat-of-the-home\/\"><em>The Table<\/em><\/a>, is\u2019n viering van Suid-Afrikaanse en Libanese kookkuns, laasgenoemde danksy haar geliefde ouma van Libanese afkoms.<\/p>\n<p>Haar eie kosreis het op 13-jarige ouderdom afgeskop toe sy \u2019n koskursus in Bloemfontein bygewoon het. Later van tyd het sy in gastehuise en hotel-kombuise gewerk waar sy waardevolle ondervinding opgedoen het.<\/p>\n<p>Met haar blog het sy besef hoe waardevol foto\u2019s by elke dis is \u2013 en toe sommer fotografie ook gaan studeer. Nou trek sy reeds by haar derde kosboek!<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-164457 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_10_25_02.Still023-500x281.jpg\" alt=\"\" width=\"500\" height=\"281\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Elmarie het ges\u00ea daar\u2019s altyd room, regte botter en knoffel in haar yskas. En as sy die slag nie weet wat om te kook nie, begin sy om \u2019n ui op te knap.<\/p>\n<p>\u201cAs die ui eers begin braai, kan jy dink of jy maalvleis wil ingooi . . . gaan ons nou \u2019n kerrie doen? Gaan ons \u2019n hoendertjie bysit . . .?\u201d Dis hoe beide Carmen en Elmarie hul denkproses vir ietsie op die tafel uitsorteer.<\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>RESEPTE: SONDAG-KUIER SAAM MET ELMARIE <\/strong><\/h3>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><strong>Gin &amp; Tea<\/strong><\/h4>\n<p style=\"text-align: center;\"><em>Genoeg vir 4<\/em><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 100%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-164455 gallery-columns-1 gallery-size-medium'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/novanews.co.za\/rooirose\/elmarie-berry-op-lekker-goed-as-ek-nie-weet-wat-om-te-maak-nie-begin-ek-n-ui-opkap\/hbf_lekker_en_goed_s02_ep04_ref-00_04_55_23-still009\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"281\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_04_55_23.Still009-500x281.jpg\" class=\"attachment-medium size-medium\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/novanews.co.za\/rooirose\/elmarie-berry-op-lekker-goed-as-ek-nie-weet-wat-om-te-maak-nie-begin-ek-n-ui-opkap\/hbf_lekker_en_goed_s02_ep04_ref-00_03_50_19-still008\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"281\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_03_50_19.Still008-500x281.jpg\" class=\"attachment-medium size-medium\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n<ul>\n<li>4 sakkies Carmi\u00e9n Turkish Delight<\/li>\n<li>250 ml (1 k) kookwater<\/li>\n<li>60 ml (\u00bc k) suiker<\/li>\n<li>1 eierwit<\/li>\n<li>60 ml (\u00bc k) granaatsap<\/li>\n<li>30 ml (2 e) roosstroop<\/li>\n<li>30 ml (2 e) suurlemoensap<\/li>\n<li>60 ml (\u00bc k) jenewer<\/li>\n<li>1 kg ys<\/li>\n<li>30 g dro\u00eb frambose, fyn gemaal<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>METODE<\/strong><\/p>\n<ol>\n<li>Plaas die tee, kookwater en suiker in \u2019n medium groot pot en kook vir 5 minute.<\/li>\n<li>Dreineer deur \u2019n sif en laat afkoel tot koud.<\/li>\n<li>Plaas die eierwit, granaatsap, roosstroop en suurlemoensap saam met die jenewer in \u2019n mengeldrankie-<em>shaker<\/em>. Vul met ys en skud goed tot vir sowat 30 sekondes tot goed gemeng.<\/li>\n<li>Giet in martini-glase. Sif framboospoeier oor.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><strong>Lamsboud met Creamy Mint-rooibossous\u00a0 <\/strong><\/h4>\n<p style=\"text-align: center;\"><em>Genoeg vir 6 mense<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-164468 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_11_03_07.Still025-500x281.jpg\" alt=\"\" width=\"500\" height=\"281\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>1 lamsboud met skenkelbeen nog aan, indien verkies<\/li>\n<li>Sout en peper<\/li>\n<li>30 ml (2 t) Marmite<\/li>\n<li>30 ml (2 t) Dijon-mosterd<\/li>\n<li>30 ml (2 t) sagte bruinsuiker<\/li>\n<li>30 ml (2 t) olyfolie<\/li>\n<li>3 Wildeklawer-uie, in dik skywe gesny<\/li>\n<li>1 bol knoffel, gehalveer<\/li>\n<li>4 Carmi\u00e9n Creamy Mint groen rooibosteesakkies<\/li>\n<\/ul>\n<p><strong>Sous<\/strong><\/p>\n<ul>\n<li>Sowat 250 ml (1 k) romerige jogurt<\/li>\n<li>Vars ment vir garnering<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>METODE<\/strong><\/p>\n<p>Voorverhit die oond tot 160\u00b0C.<\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Vryf die boud in met sout en peper.<\/li>\n<li>Meng die Marmite, mosterd, suiker en olyfolie saam en smeer die boud oraloor goed in.<\/li>\n<li>Plaas die uieskywe en die knoffel in \u2019n groot oondpan en plaas die boud bo-op.<\/li>\n<li>Maak \u2019n sterk aftreksel met 375 ml (1\u00bd k) kookwater en die Carmi\u00e9n-teesakkies en giet in die oondpan.<\/li>\n<li>Bedek die pan met tinfoelie en oondbraai soos volg: vir \u2019n mediumgaar boud: laat 20-25 min per 500 g vleis toe plus 20-25 min ekstra (interne temperature: 70 \u00b0C).<\/li>\n<li>Verwyder die foelie die laaste 20 minute sodat die boud lekker bruin kan braai.<\/li>\n<li>Verwyder die boud uit die oondpan en plaas op \u2019n dienbord. Laat 10 minute rus voordat dit gesny word, maak liggies toe.<\/li>\n<li><strong>Sous <\/strong>Voeg jogurt by die pansappe in die oondpan en meng goed. Giet in \u2019n kastrolletjie en kook af totdat die sous lekker geurig is. Maak fyn met \u2019n staafmenger, indien verkies, en sit voor saam met die boud.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><strong>Tartiflette (afkomstig van die Franse Alpe)<\/strong><\/h4>\n<p style=\"text-align: center;\"><em>Genoeg vir 6 mense<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-164466 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_14_55_16.Still032-500x281.jpg\" alt=\"\" width=\"500\" height=\"281\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>125 ml (\u00bd k) sagte broodkrummels<\/li>\n<li>60 ml (\u00bc k) fyngerasperde parmesaankaas<\/li>\n<li>Sowat 6-8 groot Wildeklawer-aartappels, gaargemaak, afgekoel en skilletjies afgetrek en in skyfies gesny<\/li>\n<li>Sout<\/li>\n<li>Olyfolie<\/li>\n<li>2 rooi soetrissies, gehalveer<\/li>\n<li>1 Wildeklawer-ui, in ringe gesny<\/li>\n<li>4 knoffelhuisies, fyngedruk<\/li>\n<li>300 g baba-spinasie<\/li>\n<li>Sowat 300 g mozzarella-kaas, in skywe gesny<\/li>\n<li>Paar takkies tiemie<\/li>\n<li>80-125 ml (\u2153-\u00bd k) Piekenierskloof-witwyn<\/li>\n<li>Gelatien<\/li>\n<\/ul>\n<p><strong>Sous<\/strong><\/p>\n<ul>\n<li>250 g baba-tamaties<\/li>\n<li>25 ml (5 t) tamatie-pesto<\/li>\n<li>Basilieblare vir afronding<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>METODE<\/strong><\/p>\n<p>Voorverhit die oond tot 190 \u00b0C. Voer \u2019n losboom-koekpan uit met tinfoelie en spuit goed.<\/p>\n<ol>\n<li>Kook die aartappels in soutwater tot effe sag, maar nie stukkend gekook. Dreineer.<\/li>\n<li>Meng broodkrummels en parmesaankaas en sprinkel helfte daarvan op die bodem en teen die kante van die pannetjie.<\/li>\n<li>Pak soetrissies met velkant na bo-op \u2019n bakplaat. Oondbraai tot die soetrissies swart blasies bo-op vorm en die spekvleis gaar, maar nie bros is nie.<\/li>\n<li>Verwyder uit die oond, plaas die soetrissies in \u2019n plastieksak om af te koel en trek die velletjies af. Sny in groot stukke.<\/li>\n<li>Verhit bietjie olie in \u2019n pan en roerbraai die ui en knoffel daarin tot sag.<\/li>\n<li>Pak lae as volg in die broodpannetjie: plaas \u2019n paar tiemietakkies onderin die pan.<\/li>\n<li>Pak \u2019n enkellaag aartappelskywe bo-op, smeer bietjie van die uiemengsel oor en pak \u2019n laag kaas bo-op. Pak dan \u2019n laag soetrissie, sprinkel spinasieblare oor, Herhaal die lae. Sprinkel \u2019n klein bietjie gelatien oor elke aartappel. Dit help dat hulle beter bymekaarhou. Pak nog tiemietakkies op, giet wyn oor en sprinkel die orige broodkrummelmengsel bo-op.<\/li>\n<li>Maak liggies toe met tinfoelie en bak sowat 25-30 minute of tot die kaas goed gesmelt is. Rooster vinnig tot effe bruin bo-op.<\/li>\n<li><strong>Sous<\/strong> Roerbraai die baba-tamaties tot hulle net begin oopbars. Roer pesto deur en geur met sout en peper.<\/li>\n<li>Laat die tartiflette bietjie afkoel sodat die kaas net effe kan stol en keer dan versigtig op \u2019n dienbord uit. Skep die tamatiesous bo-oor en rond af met basilieblare.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><strong>Beetpiekel op spinasie-pesto\u00a0 <\/strong><\/h4>\n<p style=\"text-align: center;\"><em>Lewer sowat 500 ml piekel<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Piekel<\/strong><\/p>\n<ul>\n<li>500 ml (2 k) rou appelasyn<\/li>\n<li>500 ml (2 k) water met 1 sakkie Carmi\u00e9n Masala Chai Cooking Bags<\/li>\n<li>15 ml (1 e) sout<\/li>\n<li>125 ml (\u00bd k) suiker<\/li>\n<\/ul>\n<p><strong>Groente<\/strong><\/p>\n<ul>\n<li>2 bossies Wildeklawer-beet, gaargekook en skilletjie afgestroop terwyl nog warm<\/li>\n<\/ul>\n<p><strong>Pesto<\/strong><\/p>\n<ul>\n<li>1 bossie spinasie of beetblare of krulkool, gestroop van harde stingel<\/li>\n<li>Groot handvol basilieblare<\/li>\n<li>60 ml (\u00bc k) sonneblomsaad, gerooster<\/li>\n<li>3 knoffelhuisies, fyngedruk<\/li>\n<li>60 ml (\u00bc k) pecorinokaas<\/li>\n<li>60 ml (\u00bc k) Carmi\u00e9n groen rooibostee (gebruik 1 sakkie)<\/li>\n<li>80-125 ml (\u2153-\u00bd k) olyfolie<\/li>\n<li>Gerasperde skil en sap van halwe suurlemoen<\/li>\n<li>Sout en peper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Afronding<\/strong><\/p>\n<ul>\n<li>Za\u2019tatar<\/li>\n<li>Vars mielies, pitte afgesny in repe<\/li>\n<li>basilieblare<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>METODE<\/strong><\/p>\n<ol>\n<li><strong>Piekelsous<\/strong> Plaas al die bestanddele vir die piekelsous in \u2019n kastrolletjie en bring tot kookpunt. Giet oor die gaar bete en laat afkoel. Laat staan oornag of minstens 3 dae.<\/li>\n<li><strong>Pesto<\/strong> Plaas die spinasie, beetblare of krulkool en basilieblare saam met die sonneblomsaad, knoffel en kaas in die voedselverwerker en verwerk tot glad. Voeg die tee, olyfolie en suurlemoensap by en geur met sout en peper. Verwerk tot grofglad.<\/li>\n<li>Skep die pesto op \u2019n plat dienbord en rangskik die beetstukkies (sny kleiner) daarop.<\/li>\n<li>Sprinkel die za\u2019tatar en mielierepies oor en rond af met basilieblare.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><strong>Tiramisu (\u2018Lig my op\u2019 in Italiaans, aldus Carmen)<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-164461 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_21_28_00.Still045-500x281.jpg\" alt=\"\" width=\"500\" height=\"281\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Ek maak my eie klappersponsvingers en gebruik dit pleks van die vingerbeskuitjies. Die klapper verlaag die effek van suiker op bloedsuikervlakke. Maar jy kan ook gewone vingerbeskuitjies gebruik.<\/p>\n<ul>\n<li>1 baksel klappervingerbeskuitjies (<em>sien ook resep<\/em>)<\/li>\n<li>180 ml (\u00be k) afgekoelde sterkgetrekte Carmi\u00e9n Turkish Delight-rooibostee (Turkish Delight moet nie lank getrek word nie) (3-4 sakkies)<\/li>\n<li>3 eiergele<\/li>\n<li>80 ml (\u2153 k) heuning<\/li>\n<li>60 ml (\u00bc k) brandewyn<\/li>\n<li>2 houers (230 g elk) geroomde maaskaas<\/li>\n<\/ul>\n<p><strong>Kakao<\/strong><\/p>\n<ul>\n<li>1 pak donker sjokolade, minstens 70%<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>\u00a0METODE<\/strong><\/p>\n<ol>\n<li>Doop die beskuitjies vinnig in tee en pak die vingerbeskuitjies op die bodem van \u2019n vierkantige bak.<\/li>\n<li>Klits die eiergele en heuning in die menger se bak en plaas in \u2019n katrol met kookwater, roer tot die bak en mengsel goed warm is.<\/li>\n<li>Plaas die bak terug in die menger en klits tot lig en dik.<\/li>\n<li>Voeg die brandewyn by en meng.<\/li>\n<li>Meng die maaskaas by.<\/li>\n<li>Skep oor die beskuitjies, stuif met kakao en rasper die sjokolade oor.<\/li>\n<li>Verkoel verkieslik oornag.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Klappervingerbeskuitjies<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-164459 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_18_15_22.Still039-500x281.jpg\" alt=\"\" width=\"500\" height=\"281\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>3 eierwitte<\/li>\n<li>Knippie sout<\/li>\n<li>180 ml (\u00be k) strooisuiker<\/li>\n<li>250 g fyn klapper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>METODE<\/strong><\/p>\n<ol>\n<li>Spuit \u2019n bakplaat met kossproei en voer uit met bakpapier. Spuit weer en stuif met mielieblom. Klits die eierwit tot dit sagte punte vorm, voeg sout by en klits tot styf.<\/li>\n<li>Vou die klapper in en verkoel oornag.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>METODE<\/strong><\/p>\n<p>Voorverhit die oond tot 180 \u00b0C.<\/p>\n<ol>\n<li>Vorm in lang rolletjies met jou hande en plaas ver uitmekaar op die bakplaat. Bak sowat 12 minute of tot gaar.<\/li>\n<li>Laat afkoel op die bakplaat en b\u00eare in \u2019n lugdigte houer.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-164455 gallery-columns-2 gallery-size-medium'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/novanews.co.za\/rooirose\/elmarie-berry-op-lekker-goed-as-ek-nie-weet-wat-om-te-maak-nie-begin-ek-n-ui-opkap\/hbf_lekker_en_goed_s02_ep04_ref-00_01_36_19-still003\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"281\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_01_36_19.Still003-500x281.jpg\" class=\"attachment-medium size-medium\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/novanews.co.za\/rooirose\/elmarie-berry-op-lekker-goed-as-ek-nie-weet-wat-om-te-maak-nie-begin-ek-n-ui-opkap\/hbf_lekker_en_goed_s02_ep04_ref-00_21_17_18-still044\/'><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"281\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/04\/HBF_Lekker_En_Goed_S02_Ep04_REF.00_21_17_18.Still044-500x281.jpg\" class=\"attachment-medium size-medium\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>Lekker &amp; goed word Donderdagaande op kykNET (DStv-kanaal 144) om 17:30 uitgesaai of stroom op DStv Stream.<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Lees ook:\u00a0<\/strong><a href=\"https:\/\/novanews.co.za\/rooirose\/sjokolade-piesangbrood\/\" target=\"_blank\" rel=\"noopener\">Sjokolade-piesangbrood<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carmen Niehaus het met die onmiskenbare geur van rooibos op \u2019n plaas tussen die berge en fynbos grootgeword en d\u00eds hoekom rooibos so \u2019n lieflike geurige baadjie in Lekker &amp; goed op kykNET aantrek. Of dit nou drankies, bredies of [&hellip;]<\/p>\n","protected":false},"author":58,"featured_media":164463,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[661,675],"tags":[166,97785,97897,97898],"class_list":["post-164455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ons-mense","category-bekendes","tag-kyknet","tag-elmarie-berry","tag-lekker-goed","tag-carmen-niehaus"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Elmarie Berry op &#039;Lekker &amp; goed&#039;: \u2018As ek nie weet wat om te maak nie, begin ek \u2019n ui opkap\u2019 | rooi rose<\/title>\n<meta name=\"description\" content=\"Elmarie se kosreis het op 13 afgeskop toe sy \u2019n koskursus in Bloemfontein bygewoon het. 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