{"id":63994,"date":"2025-01-22T13:58:08","date_gmt":"2025-01-22T11:58:08","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=63994"},"modified":"2025-01-22T14:28:21","modified_gmt":"2025-01-22T12:28:21","slug":"5-smullekker-slaaie","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/5-smullekker-slaaie\/","title":{"rendered":"5 smullekker slaaie"},"content":{"rendered":"<h4 style=\"text-align: center;\">1 Beetslaai met bokmelkkaas<\/h4>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-46132 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2016\/03\/Beetslaai-met-bokmelkkaas-500x450.jpg\" alt=\"Beetslaai-met-bokmelkkaas\" width=\"500\" height=\"450\" \/><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\">Koop sommer klaargaar beetkwarte.<\/p>\n<p><em>Genoeg vir 4<\/em><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>\u2019n hand vol roket en bronkors (<em>watercress<\/em>) gemeng<\/li>\n<li>400 g (1 pak) gaar beetkwarte in vinaigrette<\/li>\n<li>2 x 100 g-rolletjies bokmelkkaas met swartpeper<\/li>\n<li>1 middelslag- rooi ui, in fyn ringe gesny<\/li>\n<li>30 ml (2 e) olyfolie<\/li>\n<li>30 ml (2 e) balsemiekasyn + ekstra vir opdiening<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol>\n<li>Pak die roket en bronkors uit op \u2019n mooi opdienbord.<\/li>\n<li>Sit die beet op die blare. Sny die bokmelkkaas in sirkeltjies en pak dit tussen die beet.<\/li>\n<li>Pak die uieringe oor die slaai en sprinkel die olyfolie en balsemiekasyn oor.<\/li>\n<li>Meng net voor ete deur en sit met ekstra balsemiekasyn voor.<\/li>\n<\/ol>\n<div><\/div>\n<div><strong>Nog idees:<\/strong><\/div>\n<div>Die beetslaai werk net so goed met fetakaas of bolletjies sygladde mozzarella.<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><strong>2 Nektarien-en-murgpampoentjie-slaai<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-21556 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2013\/01\/Nektarien-en-murgpampoentjie-slaai-e1476796784250-490x600.jpg\" alt=\"Nektarien-en-murgpampoentjie-slaai\" width=\"395\" height=\"484\" \/><\/p>\n<p><em>Genoeg vir 6<\/em><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>5 groot murgpampoentjies, met \u2019n groenteskiller of mandoliensnyer in dun repe gesny<\/li>\n<li>5 nektariens, in wiggies gesny<\/li>\n<li>45 ml (3 e) olyfolie<\/li>\n<li>sout en gemaalde swartpeper<\/li>\n<li>50 g parmesaanskaafsels<\/li>\n<li>30 ml (2 e) truffelolie (opsioneel, want dis vrek duur, maar dit maak die slaai spesiaal, kry dit by Woollies)<\/li>\n<\/ul>\n<div><\/div>\n<ol>\n<li id=\"inarticle_wrapper_div\">Plaas die murgpampoentjies, nektariens en olyfolie in \u2019n mengbak en geur met sout en peper.<\/li>\n<li>Verhit \u2019n riffelpan en rooster die murgpampoentjies en nektariens aan albei kante.<\/li>\n<li>Pak op \u2019n mooi opdienbak. Sprinkel die parmesaanskaafsels en truffelolie oor.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><strong>3 Salm-en-avokado-slaai<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-150420 size-medium aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2025\/01\/pexels-valeriya-15913488-500x334.jpg\" alt=\"\" width=\"500\" height=\"334\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><em>Genoeg vir 6<\/em><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Skil en sny 2 avokado\u2019s in kwarte. Rangskik op \u2019n groot dienbord.<\/li>\n<li>Pak 200 g gerookte salm tussen die avokadoskywe.<\/li>\n<li>Dreineer 1 x 310 g-blik mandarynskyfies en 1 x 410 g-blik pomeloskyfies en sit in die slaai.<\/li>\n<li>Strooi 50 g (\u2019n halwe pakkie) gekapte pistasieneute oor. Voeg laastens twee hande vol vars bronkors (watercress) by.<\/li>\n<li>Meng 20 ml (4 t) lemoensap, 60 ml (\u00bc k) olyfolie, 5 ml (1 t) Dijon mosterd en 2,5 ml (\u00bd t) gemaalde gemmer.<\/li>\n<li>Voeg die gerasperde skil van een lemoen en 5 ml (1 t) vars tiemieblaartjies by. Geur met seesout en swartpeper.<\/li>\n<li>Sprinkel oor die slaai en sit voor.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\">4 Hoender-en-sondro\u00ebtamatie-slaai<\/h4>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-150421 size-medium aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2025\/01\/you-le-e7R3W8_8zws-unsplash-500x333.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><em>Genoeg vir 4<\/em><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>30 ml (2 e) olyfolie<\/li>\n<li>4 hoenderborsies, ontbeen en sonder die vel<\/li>\n<li>70 g parmaham (of enige ander goeie ham)<\/li>\n<li>60 ml (\u00bc k) dennepitte,liggies gerooster<\/li>\n<li>60 ml (\u00bc k) sagte sondro\u00ebtamaties in olie<\/li>\n<li>\u2019n groot hand vol basiliekruidblare<\/li>\n<li>sout en gemaalde swartpeper<\/li>\n<li>60 ml (\u00bc k) olie van die sondro\u00ebtamaties<\/li>\n<li>15 ml (1 e) balsemiekasyn<\/li>\n<li>80 ml (\u00b9\/\u00b3 k) basiese slaaisous<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol>\n<li>Verhit die olie in \u2019n pan oor matige hitte. Braai die hoenderborsies vir 8-10 min. in die olie tot goudbruin en gaar. Haal uit en laat tot kamertemperatuur afkoel.<\/li>\n<li>Sny die hoender diagonaal in dun skywe en pak op \u2019n dienbord uit. Voeg die parmaham, dennepitte, sondro\u00ebtamaties en basiliekruid by.<\/li>\n<li>Slaaisous: Meng die olie van die sondro\u00ebtamaties en balsemiekasyn met die basiese slaaisous en gooi oor die slaai.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\">5 Roket-en-beet-slaai<\/h4>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-98568 size-medium aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2018\/07\/Roket-en-beetslaai-466x600.jpg\" alt=\"\" width=\"466\" height=\"600\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><em>Genoeg vir 6<\/em><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>400 g beet (sowat 12 kleintjies)<\/li>\n<li>30 ml (2 e) olyfolie<\/li>\n<li>sout en gemaalde swartpeper<\/li>\n<li>60 ml (\u00bc k) cr\u00e8me fra\u00eeche grasuie, gekap<\/li>\n<li>70 g (1 pakkie) roket<\/li>\n<li>15 ml (1 e) olyfolie<\/li>\n<li>sout<\/li>\n<li>1 rooi ui, in dun skyfies gesny<\/li>\n<li>100 g dennepitte, liggies gerooster<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Balsemiekslaaisous<\/strong><\/p>\n<ul>\n<li>80 ml olyfolie<\/li>\n<li>30 ml (2 e) witwynasyn<\/li>\n<li>1 knoffelhuisie, gekap<\/li>\n<li>5 ml (1 t) korrelmosterd<\/li>\n<li>5 ml (1 t) heuning<\/li>\n<li>\u2019n paar vars tiemieblare<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Voorverhit die oond tot 190 \u00b0C.<\/p>\n<ol>\n<li>Sny die onderkante van die bete af sodat hulle regop kan staan. Sprinkel met olyfolie en geur met sout en peper. Bak vir sowat 30 min. of tot die beet sag is.<\/li>\n<li>Sny die beet in kwarte, maar nie heeltemal deur nie. Druk effens oop en skep \u2019n lepeltjie van die cr\u00e8me fra\u00eeche in elke beet. Strooi die gekapte grasuie oor.<\/li>\n<li>Rangskik die roketblare op \u2019n dienbord en pak die beet daarop uit. Voeg die rooi uie en geroosterde dennepitte by.<\/li>\n<li>Slaaisous: Meng al die bestanddele saam en giet oor die slaai.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Skop die nuwejaar af met di\u00e9 heerlike vars slaaie! Resepte deur Vickie de Beer<\/p>\n","protected":false},"author":11,"featured_media":21556,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,3457],"tags":[484,601,137,164,269,281,361,475],"class_list":["post-63994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-somerkos","tag-salm","tag-chicken","tag-slaai","tag-kos","tag-avokado","tag-beet","tag-kaas","tag-vrugte"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>5 smullekker slaaie | rooi rose<\/title>\n<meta name=\"description\" content=\"Skop die nuwejaar af met di\u00e9 heerlike vars slaaie! 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