{"id":3177,"date":"2009-07-03T15:53:00","date_gmt":"2009-07-03T13:53:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/tapas-uitpakslaai\/"},"modified":"2019-05-27T12:46:49","modified_gmt":"2019-05-27T10:46:49","slug":"tapas-uitpakslaai","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/tapas-uitpakslaai\/","title":{"rendered":"Tapas uitpakslaai"},"content":{"rendered":"<p><span class=\"penci-recipe-shortcode\">\t<div id=\"penci-recipe-card\"><\/div>\r\n\t<div class=\"wrapper-penci-recipe\">\r\n\t\t<div class=\"penci-recipe penci-recipe-hide-featured penci-recipe-novertitle precipe-style-2\">\r\n\t\t\t<div class=\"penci-recipe-heading\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t<div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"recipe-title-nooverlay\">Tapas uitpakslaai<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"penci-recipe-meta\">\r\n\t\t\t\t\t\t\t<span>\r\n\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-hot-food\"><\/i> <span class=\"remeta-item\">Serves:<\/span> <span class=\"servings\">4<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"penci-nutrition-meta\">\r\n\t\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-fire\"><\/i>\r\n\t\t\t\t\t\t\t\t\t<span class=\"remeta-item nutrition-lable\">Nutrition facts:<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">200 calories<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">20 grams fat<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Hoemoessous<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>125 ml (\u00bd k) hoemoes<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>125 ml (\u00bd k) Bulgaarse jogurt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2019n hand vol gekapte kruisementblare,\u00a0plus ekstra<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Geroosterde eiervrug<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>4 eiervrugte, in die lengte in 1\u00a0cm-skywe gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>sout<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>olyfolie, om mee te verf<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Gemarineerde artisjokke<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 kg artisjokke, harde blare en\u00a0stingel verwyder en middeldeur\u00a0gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 stingelui, fyn gekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>30 ml (2 e) Dijon-mosterd<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>125 ml (\u00bd k) witwynasyn<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>250 ml (1 k) olyfolie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>15 ml (1 e) fyn gekapte tiemie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Maldonsout en gemaalde\u00a0swartpeper<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 x 400 g-blik canneliniboontjies,\u00a0gedreineer<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2019n hand vol Italiaanse pietersielie,\u00a0gekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>skil van 1 suurlemoen<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 knoffelhuisie, fyn gekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>sout en gemaalde swartpeper<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>rooi ui, dun gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>50 g parmesaan, met \u2019n groenteskiller\u00a0gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-method\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<ol>\n<li><strong>Hoemoessous<\/strong>: Meng die\u00a0hoemoes, jogurt en gekapte kruisementblare.\u00a0Hou eenkant.<\/li>\n<li><strong>Eiervrugte<\/strong>: Strooi sout oor\u00a0die eiervrugskywe en laat staan\u00a0vir sowat 20 min. of tot daar\u00a0vloeistof begin uitloop. Spoel af\u00a0onder koue water. Verf met olie\u00a0en rooster vir 3 min. aan albei\u00a0kante oor die kole of onder die\u00a0oondrooster.<\/li>\n<li><strong>Artisjokke<\/strong>:\u00a0Maak \u2019n groot bak vol koue water\u00a0en druk die suurlemoen se sap\u00a0daarin. Hou eenkant. Haal die\u00a0middelste, harige gedeelte van\u00a0die artisjok uit en sit die artisjokke\u00a0in die suurlemoenwater. Verhit\u00a0\u2019n groot kastrol vol water tot\u00a0kookpunt. Dreineer die artisjokke\u00a0en sit in die kokende water. Verlaag\u00a0die temperatuur na matig en\u00a0prut vir 5-7 min. tot hulle sag is,\u00a0maar nog hul vorm behou. Haal\u00a0uit die kookwater en hou eenkant.\u00a0Meng die salot, mosterd en\u00a0asyn in \u2019n middelslagbak. Gooi\u00a0die olie stadig by terwyl jy roer.\u00a0Gooi die tiemie by en geur na\u00a0smaak. Marineer die artisjokke\u00a0vir 20 min. hierin of tot benodig.<\/li>\n<li><strong>Cannelini-boontjies<\/strong>:\u00a0Meng die pietersielie, suurlemoenskil\u00a0en knoffel versigtig\u00a0deur die bone. Geur na smaak.<\/li>\n<\/ol>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pak \u2019n verskeidenheid happies\u00a0uit op \u2019n mooi houtbord. Elke ou\u00a0kan homself help en sy eie slaai\u00a0pak of aan die verskeidenheid\u00a0pik-pik. Ons het eiervrug gerooster,\u00a0artisjokke gemarineer,\u00a0cannelini-boontjies met kruie\u00a0gemeng en dit saam met kruisement\u00a0en parmesaanlappies\u00a0voorgesit. Hoemoes is \u2019n\u00a0Griekse sous. Ons het dit met\u00a0Bulgaarse jogurt gemeng vir \u2019n\u00a0heerlike doopsous, die perfekte\u00a0smaakkombinasie met eiervrug\u00a0en artisjokke. Resep deur Vickie de Beer<\/p>\n","protected":false},"author":4,"featured_media":98529,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,3456,3457],"tags":[23773,23835,137,224,268,278,303,361,1336,3041,3679,3739,4059,4700,6552,23737],"class_list":["post-3177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-maklik-en-vinnig","category-somerkos","tag-hummus","tag-beans","tag-slaai","tag-food","tag-bone","tag-groente","tag-kruie","tag-kaas","tag-hoemoes","tag-tapas","tag-vegetables","tag-cheese","tag-salad","tag-herbs","tag-recipes","tag-quick-easy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tapas uitpakslaai | rooi rose<\/title>\n<meta name=\"description\" content=\"Pak \u2019n verskeidenheid happies\u00a0uit op \u2019n mooi houtbord. 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