{"id":49443,"date":"2024-12-10T13:02:52","date_gmt":"2024-12-10T11:02:52","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=49443"},"modified":"2024-12-10T13:02:14","modified_gmt":"2024-12-10T11:02:14","slug":"olyf-en-roosmaryn-broodstokkies-met-geklopte-miso-botter","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/olyf-en-roosmaryn-broodstokkies-met-geklopte-miso-botter\/","title":{"rendered":"Olyf-en-roosmaryn-broodstokkies met geklopte miso-botter"},"content":{"rendered":"<p><em>Lewer:<\/em> 30 broodstokkies<br \/>\n<em>Moeitevlak:<\/em> Maklik<br \/>\n<em>Bereidingstyd:<\/em> 15 min. +\u00a030 min. verkilling<br \/>\n<em>Baktyd:<\/em> 5 min.<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Bestanddele<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>250 g swart olywe, ontpit<\/li>\n<li>4 takkies vars roosmaryn, gewas en blaartjies afgestroop<\/li>\n<li>swartpeper na smaak<\/li>\n<li>seesout na smaak<\/li>\n<li>280 g skilferkorsdeeg<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Geklopte miso-botter<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>150 g tuisgemaakte botter (sien bl. 142 van <em>JAN &#8211; My Franse Kosverhaal<\/em>) teen kamertemperatuur<\/li>\n<li>10 ml miso-pasta<\/li>\n<li>swartpeper na smaak<\/li>\n<li>seesout na smaak<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Hierdie heerlike, indrukwekkende broodstokkies is so vinnig om aanmekaar te slaan dat \u2019n mens dit nie eens werklik \u2019n resep kan noem nie. Olywe is een van Nice se mees algemene plaaslike produkte; daar is dus \u2019n groot verskeidenheid beskikbaar. Ons bedien dit graag as versnapering saam met ons broodbord en \u2019n glas Champagne of Suid-Afrikaanse M\u00e9thode Cap Classique. Klein, ontpitte olywe het gewoonlik die mees pikante smaak en is baie lekker saam met die broodstokkies.<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Metode<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ol>\n<li>Vir die broodstokkies, meng die olywe, roosmaryn, swartpeper en sout in\u00a0\u2019n voedselverwerker tot \u2019n gladde pasta. Plaas hierdie tapenade in \u2019n spuitsak met\u00a0\u2019n medium-grootte spuitkop.<\/li>\n<li>Rol die skilferkorsdeeg in \u2019n vierkant uit, vou dit in die helfte en maak dit weer oop (so maak jy \u2019n merk in die middel).<\/li>\n<li>Spuit tapenade in vertikale lyne op een helfte van die deeg, vanaf die middelmerk na die rand met 3\u20135 cm tussen elke lyn.<\/li>\n<li>Verf die ander helfte van die deeg met water met behulp van \u2019n deegkwassie, vou bo-oor die gedeelte met die tapenade en druk liggies op die gedeeltes tussen die tapenade-stroke sodat die deeg vasplak. Gebruik jou vingers om die gedeeltes met die tapenade lekker rond te maak.<\/li>\n<li>Plaas op \u2019n skinkbord en vries. Berei intussen die miso-botter.<\/li>\n<li>Vir die geklopte miso-botter, plaas die botter en miso-pasta in \u2019n staanmenger en klop op medium vir 10\u201315 minute. Skraap die kante van tyd tot tyd tot die botter lig en romerig is. Geur met sout en peper.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Voorverhit die oond tot 200 \u00b0C. Haal die deeg uit die yskas en laat staan vir \u2019n paar minute om effe sag te word. Sny die randjies af en sny die deel dan vertikaal in dun repies tussen die tapenade-stroke. Plaas op \u2019n bakplaatjie met bakpapier en plaas in die voorverhitte oond vir 5 minute of tot goudbruin. Sit dadelik voor met die geklopte miso-botter.<\/p>\n<p>&nbsp;<\/p>\n<p>Hierdie resep kom uit <em>JAN &#8211; My Franse Kosverhaal<\/em> deur Jan Hendrik van der Westhuizen (Struik Lifestyle). Foto&#8217;s \u00a9 Jan Hendrik van der Westhuizen 2016.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-49441 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2016\/05\/Jan-My-Franse-Kosverhaal-Jan-Hendrik-van-der-Westhuizen-483x600.jpg\" alt=\"Jan-My-Franse-Kosverhaal---Jan-Hendrik-van-der-Westhuizen\" width=\"483\" height=\"600\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lewer: 30 broodstokkies Moeitevlak: Maklik Bereidingstyd: 15 min. +\u00a030 min. verkilling Baktyd: 5 min. &nbsp; Bestanddele &nbsp; 250 g swart olywe, ontpit 4 takkies vars roosmaryn, gewas en blaartjies afgestroop swartpeper na smaak seesout na smaak 280 g skilferkorsdeeg &nbsp; [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":49446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[664,2946],"tags":[261,615,3635,4490,4596,4597],"class_list":["post-49443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nuut-en-nou-kos","category-kos","tag-roosmaryn","tag-resep","tag-broodstokkies","tag-jan-hendrik-van-der-westhuizen","tag-resepteboek","tag-miso-botter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Olyf-en-roosmaryn-broodstokkies met geklopte miso-botter | rooi rose<\/title>\n<meta name=\"description\" content=\"Jan Hendrik van der Westhuizen se heerlike broodstokkies is so vinnig om aanmekaar te slaan dat \u2019n mens dit nie eens \u2019n resep kan noem nie.\" \/>\n<meta name=\"robots\" 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