{"id":17765,"date":"2025-12-04T13:35:58","date_gmt":"2025-12-04T11:35:58","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/?p=17765"},"modified":"2025-12-04T13:44:02","modified_gmt":"2025-12-04T11:44:02","slug":"wenke-vir-n-flatervrye-onthaal","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/wenke-vir-n-flatervrye-onthaal\/","title":{"rendered":"Wenke vir \u2019n flatervrye onthaal"},"content":{"rendered":"<h4>Onthaalplanne<\/h4>\n<p>&nbsp;<\/p>\n<p><strong>Mathilda Pansegrouw<\/strong>\u00a0is \u2019n bobaasgasvrou en ons het by haar gaan hoor wat sy doen om haar gaste spesiaal te laat voel.<\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Vroue hou veral daarvan om hul dors te les wanneer hulle iewers opdaag. Bedien \u2019n ligte wyn met baie ys uit groot glase vir die eerste drankie.<\/li>\n<li>Brood bly \u2019n lekker vuller en gee jou langer tyd in die kombuis. Smeer \u2019n interessante brood met olyfolie en strooi growwe sout oor. Verhit tot deurwarm in die oond. Sit voor met \u2019n doopsousie van olyfolie en balsemiekasyn.<\/li>\n<li>Kikker \u2019n gewone slaai op met \u2019n paar vars gekapte kruie of \u2019n hand vol liggies verbruinde neute. Verhit die slaaisous effens en dien dit op met \u2019n kraakvars koue slaai.<\/li>\n<li>Kikker sop op met \u2019n skeppie vars room, gekapte vars kruie of gerasperde parmesaan. \u2019n Gewone bredie ondergaan \u2019n geurverandering met gekapte knoffel en fyn gerasperde lemoenskil. Sit voor op pasta of koeskoes pleks van rys.<\/li>\n<li>Suid-Afrikaners hou van vure en vlamme. Dit beteken nie jy moet altyd braai nie, maar steek sommer \u2019n vuurtjie in die Weber aan. Anders moet jy sorg vir kerslig aan tafel, dit skep \u2019n gemoedelike atmosfeer en laat mense ontspan.<\/li>\n<li>Poedings is nie \u2019n moet nie. Gepreserveerde groenvye of geglasuurde vrugte voorgesit saam met bele\u00eb cheddar of bloukaas is \u2019n makliker en smaakliker manier om \u2019n ete af te sluit.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4>Kombuiskunsies<\/h4>\n<p>&nbsp;<\/p>\n<p><strong>Ina Paarman<\/strong><span class=\"Apple-converted-space\">\u00a0<\/span>s\u00ea wat jou te doen staan as dinge in die kombuis skeef loop<\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Wat gemaak as jy te veel sout, peper of Kerrie by \u2019n gereg gevoeg het? Voeg \u2019n neutral bestanddeel, soos aartappels en room by \u2019n sop, of \u2019n kombinasie van jogurt en room by \u2019n stowegereg. Jogurt alleen werk nie so goed nie, maar die vetmolekules in die room doen die ding.<\/li>\n<li>Lig \u2019n smaaklose bruinsous met \u2019n skeut suurlemoensap, \u2019n doppie sjerrie en \u2019n lekker klont botter wat aan die einde bygeklop word.<\/li>\n<li>Wat gemaak met \u2019n vetterige laag bo-op \u2019n sop, sous of bredie? Dis maklik! L\u00ea \u2019n dubbele laag absorberende kombuispapier op die sous. Druk liggies af en sien hoe suig die papier die vet op!<\/li>\n<li>Jy het \u2019n feesmaal gekook, maar jou hande ruik na knoffel, uie of vis. Hou \u2019n buisie tandepasta in die kombuislaai en vryf \u2019n bietjie tandepasta tussen jou handpalms en spoel af. Dis ook heerlik verfrissend.<\/li>\n<li>Was \u2019n yskas wat nie meer lekker ruik nie uit met warm seepwater waarby \u2019n eetlepel koeksoda gevoeg is. Sit daarna \u2019n klont steenkool of antrasiet \u00earens in die yskas. Onthou om sterk gegeurde kos soos pynappel en kaas te bedek voor dit verkoel word.<\/li>\n<li>Wat doen jy met vars slaai en kruie wat verlep het? Spoel die slaai af in asynwater, skud droog, draai in kombuispapier toe en sit in \u2019n lugdigte bak of plastieksak en \u2019n week later is dit selfs nog beter. Verlepte slaai kan ook effens opgekikker word as jy dit in yswater met \u2019n stukkie steenkool laat staan.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4>Slim kombuisplanne<\/h4>\n<p>&nbsp;<\/p>\n<p>Onthaal word kinderspeletjies met<span class=\"Apple-converted-space\">\u00a0<\/span><strong>Marty Klinzman<\/strong><span class=\"Apple-converted-space\">\u00a0<\/span>se slim kombuisplanne. Sy is \u2019n bekende kosskrywer, redakteur, skrywer en medeskrywer van talle resepteboeke, sowel as kosstilis en consultant vir Kenwood.<\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Deur werkoppervlakke goed te benut, kan dit as werk- en eetplekke gebruik word, veral as jy daarvan hou om in die kombuis te kuier. Maak \u2019n sentrale eenheid effens ho\u00ebr as gewone werkoppervlakke sodat jy nie hoef te buk wanneer jy werskaf nie. Die sentrale eenheid kan ook so ingerig word dat mense om die eenheid kan aansit.<\/li>\n<li>Tweeplaat-gasbranders is \u2019n nuttige en goedkoop manier om die kookruimte in jou kombuis te vergroot. Die gasbottel pas gerieflik in enige kas en die gas gee vinnige hitte vir blitsvinnige resultate. Mikrogolfoonde kan ook die lewe baie makliker maak &#8211; veral om \u2019n kitssous warm te maak of om sjokolade te smelt.<\/li>\n<li>Groepeer soortgelyke gereedskap bymekaar om onnodige lopery uit te skakel. B\u00eare die bakgereedskap, soos die voedselverwerker, skale, meel- en suikerhouers, siwwe en klitsers bymekaar. Dis ook slim om die ketel naby die koffie, tee en koppies te hou.<\/li>\n<li>Kies \u2019n vloer wat maklik skoonmaak. As jy baie tyd in die kombuis deurbring, kan jy gerus daaraan dink om die vloer \u2019n sponsonderlaag te gee. Dit gee ekstra ondersteuning.<\/li>\n<li>Maak seker daar is genoeg kragpunte in jou kombuis sodat jy jou gereedskap met gemak kan rondskuif na waar jy dit nodig het.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4>Wynmaniere<\/h4>\n<p>&nbsp;<\/p>\n<p>As die kombinasies van kos en wyn jou hoofpyn gee, hier is<span class=\"Apple-converted-space\">\u00a0<\/span><strong>Vera Orffer<\/strong><span class=\"Apple-converted-space\">\u00a0<\/span>van Douglas Green gee raad.<\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Daar is geen vaste re\u00ebls as dit kom by kos en wyn nie. Nes \u2019n komponis sy musiek skryf sodat hy \u2019n perfekte harmonie kan speel, is dit dieselfde harmonie waarna ons streef as ons \u2019n ete voorberei.<\/li>\n<li>Ons moet weet hoe smake, geure, teksture en kleure bymekaar pas. Die geheim is om die geure en mondgevoel van die wyne te leer ken. B\u00eare die geure in jou geheuebank om keuses te vergemaklik.<\/li>\n<li>Die wyn se geur en tekstuur &#8211; of dit grasagtig of ryp vrugtegeure het, droog of soet, sag of redelik tannien het, sal die karakter van die gereg be\u00efnvloed.<\/li>\n<li>As jy jou ete beplan, kies jy geregte wat bymekaar pas. Maar eintlik is wyn ook een van die geregte en moet reeds aan die begin bygereken word.<\/li>\n<li>As daar wyn in die bottel oorbly, kan jy \u2019n bietjie olyfolie by die wyn gooi. Die olie sal bo-op dryf en dit teen oksidasie beskerm. Merk die bottel \u201ckookwyn\u201d en hou in die yskas.<\/li>\n<li>Maak ysblokkies van die res van die wyn. Die blokkies kan in gemerkte sakkies geb\u00eare word en vir kookdoeleindes ontdooi word.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4>Geheime vir suksesvolle gebak<\/h4>\n<p>&nbsp;<\/p>\n<p><strong>Letitia Prinsloo<\/strong>, die hoof van die Institute of Culinary Arts op Stellenbosch, het vir ons haar beste raad vir suksevolle gebak gegee.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Bak uitgevoerde tertkorse in tertpanne altyd eers op \u2019n warm bakplaat om papperige korse te voorkom.<\/li>\n<li>Gebruik eierwitte by kamertemperatuur as jy dit moet styf klop omdat daar minder oppervlakspanning is en jy sodoende groter volume kry.<\/li>\n<li>Sorg dat alle bestanddele yskoud is wanneer jy deeg aanmaak sodat jy heerlike, bros deeg het wat nie te sag is nie.<\/li>\n<li>Laat rus deeg altyd \u2019n rukkie voor jy dit uitrol of hanteer sodat dit nie met die bakslag krimp nie.<\/li>\n<li>Gebruik karringmelk eerder as melk in muffins vir \u2019n sagter kors.<\/li>\n<li>Bak koekies wat baie suiker bevat eerder op twee bakplate bo-op mekaar gestapel. Dit sal keer dat dit te vinnig aanbrand.<\/li>\n<li>Sit koekies wat gevorm moet word vir \u2019n rukkie in die yskas voor dit gebak word. Dit sorg dat die botter nie uitbak nie.<\/li>\n<li>Klop eierwitte in \u2019n glas- eerder as plastiekbak omdat plastiek soms vetterig is.<\/li>\n<li>Moenie \u2019n koekpan voller as \u00b2\u2044\u00b3 met beslag maak nie &#8211; dit kan veroorsaak dat \u2019n punt in die middel van die koek bak.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Lees ook:\u00a0<\/strong><a href=\"https:\/\/novanews.co.za\/rooirose\/laekoolhidraat-kersspyskaart\/\">Laekoolhidraat Kersspyskaart<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Onthaalplanne &nbsp; Mathilda Pansegrouw\u00a0is \u2019n bobaasgasvrou en ons het by haar gaan hoor wat sy doen om haar gaste spesiaal te laat voel. &nbsp; Vroue hou veral daarvan om hul dors te les wanneer hulle iewers opdaag. Bedien \u2019n ligte [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":160234,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[677],"tags":[3177,3812,3813,3814],"class_list":["post-17765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspirasie","tag-wynmaniere","tag-onthaal","tag-kombuisplanne","tag-onthaalplanne"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wenke vir \u2019n flatervrye onthaal | rooi rose<\/title>\n<meta name=\"description\" content=\"\u2019n Paar kenners lap hul kombuis- en onthaalgeheime uit. 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