{"id":295680,"date":"2025-12-18T08:00:01","date_gmt":"2025-12-18T06:00:01","guid":{"rendered":"https:\/\/novanews.co.za\/weslander\/?p=295680"},"modified":"2025-12-18T08:00:06","modified_gmt":"2025-12-18T06:00:06","slug":"ons-gunstelingresepte","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/weslander\/ons-gunstelingresepte\/","title":{"rendered":"Ons gunstelingresepte …"},"content":{"rendered":"\n

Weslander se personeel deel ‘n paar van hul gunstelingresepte vir hierdie feestyd:\n<\/p>\n\n\n\n

Vir Yvette Smith is dit heerlike donkersjokolademousse:\n<\/p>\n\n\n\n

Bestanddele\n<\/p>\n\n\n\n

100 ml water\n<\/p>\n\n\n\n

50 g suiker\n<\/p>\n\n\n\n

100 g glukose of heuning\n<\/p>\n\n\n\n

400 g donkersjokolade\n<\/p>\n\n\n\n

500 ml room\n<\/p>\n\n\n\n

Metode\n<\/p>\n\n\n\n

1. Bring glukose, water en suiker in ‘n kastrol tot kookpunt.\n<\/p>\n\n\n\n

2. Voeg die donkersjokolade by die \n<\/p>\n\n\n\n

vloeistof tot glad.\n<\/p>\n\n\n\n

3. Verwyder uit die kastrol en plaas dit in ‘n groot mengbak en laat dit effens afkoel.\n<\/p>\n\n\n\n

4. Klits die room in ‘n aparte bak.\n<\/p>\n\n\n\n

5. Klits ‘n derde van die room by die mengsel. Vou die oorblywende room by die mengsel in.\n<\/p>\n\n\n\n

6. Gooi in glase\/bakkies en laat dit in die yskas stol. Voeg seisoenale vrugte by vir versiering. (Bron: Lindt Chocolate Studio)\n<\/p>\n\n\n\n

\"\"
Yvette Smith.<\/figcaption><\/figure>\n\n\n\n

Vir Alida Buckle is dit di\u00e9 Desember ‘n Eggnogg-resep.\n<\/p>\n\n\n\n

Bestanddele\n<\/p>\n\n\n\n

8 eiergele\n<\/p>\n\n\n\n

1 koppie suiker\n<\/p>\n\n\n\n

750 ml melk\n<\/p>\n\n\n\n

500 ml room\n<\/p>\n\n\n\n

1 teelepel vanielje-ekstrak\n<\/p>\n\n\n\n

2 teelepels gemaalde neutmuskaat\n<\/p>\n\n\n\n

2 teelepels gemaalde kaneel\n<\/p>\n\n\n\n

1 koppie amarula\n<\/p>\n\n\n\n

\u00bd koppie rum\n<\/p>\n\n\n\n

Metode\n<\/p>\n\n\n\n

1. Klits eiergele en suiker tot heeltemal gemeng; hou dan eenkant.\n<\/p>\n\n\n\n

2. Bring melk, room, vanielje-ekstrak, neutmuskaat en kaneel tot kookpunt oor medium hitte.\n<\/p>\n\n\n\n

3. Voeg die vloeibare mengsel stadig by die eiers en hou aan klits.\n<\/p>\n\n\n\n

4. Voeg terug in die pot en prut vir vyf minute terwyl jy roer.\n<\/p>\n\n\n\n

5. Verwyder van die hitte, voeg \n<\/p>\n\n\n\n

Amarula en konjak\/rum by en roer. Laat dit heeltemal afkoel en verkoel dit dan oornag in die yskas.\n<\/p>\n\n\n\n

6. In die oggend, plaas dit in ‘n voedselverwerker en meng vir ‘n minuut voor opdiening.\n<\/p>\n\n\n\n

7. Garneer met gemaalde neutmuskaat en\/of kaneel. (Bron: Dine with Tasha)\n<\/p>\n\n\n\n

\"\"
Alida Buckle.<\/figcaption><\/figure>\n\n\n\n

Madelie van Tonder deel ‘n Marokkaanse koeskoes-slaai:\n<\/p>\n\n\n\n

Bestanddele\n<\/p>\n\n\n\n

1 koppie koeskoes\n<\/p>\n\n\n\n

water\n<\/p>\n\n\n\n

1 rooi ui\n<\/p>\n\n\n\n

groen, rooi en geel soetrissies\n<\/p>\n\n\n\n

1\u00bd fetakaas-wiel\n<\/p>\n\n\n\n

1 blikkie perskes\n<\/p>\n\n\n\n

vars pynappel\n<\/p>\n\n\n\n

vars koljander\n<\/p>\n\n\n\n

blikkie heel mieliepitte\n<\/p>\n\n\n\n

Metode\n<\/p>\n\n\n\n

1. Gooi die koppie koeskoes in ‘n redelik groot bak.\n<\/p>\n\n\n\n

2. Kook water en gooi by die koeskoes. Die water moet die koeskoes ‘n bietjie bedek.\n<\/p>\n\n\n\n

3. Bedek die bak en laat die water in die koeskoes intrek.\n<\/p>\n\n\n\n

4. N\u00e1 so 15 minute, roer die koeskoes deeglik met ‘n vurk om dit los van mekaar te maak.\n<\/p>\n\n\n\n

5. Braai die soetrissies (laat afkoel).\n<\/p>\n\n\n\n

6. Voeg by: Die rooi uie; drie halwe perskes, opgesny; vars pynappel in klein blokkies gesny (2 wiele); koljander fyn gesny; blikkie mielies en fetakaas.\n<\/p>\n\n\n\n

7. Garneer met swartpeper, sout en Aromat (gewone en bief-Aromat).\n<\/p>\n\n\n\n

Sit voor as bykos. (Eie resep).\n<\/p>\n\n\n\n

\"\"
Madelie van Tonder.<\/figcaption><\/figure>\n\n\n\n

Stefan Kolver deel sy heeljaargunste-\n<\/p>\n\n\n\n

ling, kerrienoedelslaai:\n<\/p>\n\n\n\n

Bestanddele\n<\/p>\n\n\n\n

500 g pasta\n<\/p>\n\n\n\n

1 groot ui\n<\/p>\n\n\n\n

1 groot soetrissie\n<\/p>\n\n\n\n

Vir die sous\n<\/p>\n\n\n\n

250 ml tamatiesous\n<\/p>\n\n\n\n

200 ml suiker\n<\/p>\n\n\n\n

125 ml olie\n<\/p>\n\n\n\n

125 asyn\n<\/p>\n\n\n\n

25 ml kerrie\n<\/p>\n\n\n\n

7 ml sout\n<\/p>\n\n\n\n

2 ml swart peper\n<\/p>\n\n\n\n

Metode\n<\/p>\n\n\n\n

1. Kook die pasta tot dit gaar is.\n<\/p>\n\n\n\n

2. Meng die gekapte ui en soetrissie saam met al die bestanddele van die sous deeglik deur.\n<\/p>\n\n\n\n

Wenk: Hoe langer dit staan voordat dit opgedien word, hoe lekkerder raak dit.\n<\/p>\n\n\n\n

\"\"
Stefan Kolver.<\/figcaption><\/figure>\n\n\n\n

Linda Luyt deel haar heerlike Fluweeltert:\n<\/p>\n\n\n\n

Bestanddele\n<\/p>\n\n\n\n

1 liter melk\n<\/p>\n\n\n\n

6 eetlepels botter\n<\/p>\n\n\n\n

4 eiers\n<\/p>\n\n\n\n

1 koppie meel\n<\/p>\n\n\n\n

1 koppie suiker\n<\/p>\n\n\n\n

1 pakkie tennisbeskuitjies\n<\/p>\n\n\n\n

2 tertborde\n<\/p>\n\n\n\n

Metode\n<\/p>\n\n\n\n

1. Pak tennisbeskuitjies in tertborde.\n<\/p>\n\n\n\n

2. Maak 1 liter melk warm in mikrogolf.\n<\/p>\n\n\n\n

3. Meng vier eiergele en botter saam.\n<\/p>\n\n\n\n

4. Voeg die warm melk by die botter en eiergeelmengsel.\n<\/p>\n\n\n\n

5. Voeg suiker en melk by en meng goed.\n<\/p>\n\n\n\n

6. Gooi alles in ‘n kastrol.\n<\/p>\n\n\n\n

7. Plaas op stoofplaat en roer aanhoudend totdat dit dik raak en begin prut.\n<\/p>\n\n\n\n

8. Skep mengels in tertborde.\n<\/p>\n\n\n\n

9. Klits eierwitte styf en smeer oor mengsel in tertborde.\n<\/p>\n\n\n\n

10. Bak by 180 \u00b0C vir 15-20 minute. (Eie resep).\n<\/p>\n\n\n\n

\"\"
Linda Luyt.<\/figcaption><\/figure>\n\n\n\n

Noluvu Ludidi deel haar gunsteling- lamsboudresep:\n<\/p>\n\n\n\n

Bestanddele\n<\/p>\n\n\n\n

Lamsboud van 2 kg\n<\/p>\n\n\n\n

2 vars suurlemoene, in kwarte gesny\n<\/p>\n\n\n\n

2 uie, in kwarte gesny\n<\/p>\n\n\n\n

2 bolle heel knoffel, geskil\n<\/p>\n\n\n\n

6 vars roosmaryntakkies\n<\/p>\n\n\n\n

2 eetlepels seesoutvlokkies\n<\/p>\n\n\n\n

1 teelepel gekraakte swartpeper\n<\/p>\n\n\n\n

250 ml witwyn\n<\/p>\n\n\n\n

250 ml beesvleisaftreksel\n<\/p>\n\n\n\n

Metode\n<\/p>\n\n\n\n

1. Verhit die oond tot 180 \u00b0C.\n<\/p>\n\n\n\n

2. Sny die vel van die lam in en geur dit mildelik met sout en peper.\n<\/p>\n\n\n\n

3. Plaas die lam in ‘n braaipan en voeg die suurlemoene, uie, knoffel en roosmaryn by. \n<\/p>\n\n\n\n

4. Drup 1-2 eetlepels olyfolie oor.\n<\/p>\n\n\n\n

5. Gooi die wyn en aftreksel in die pan, bedek dan met ‘n deksel\/of foelie en plaas in die oond.\n<\/p>\n\n\n\n

6 Laat dit vir 20 minute by 180 \u00b0C braai, verlaag dan die hitte tot 150 \u00b0C en laat die lam vir 4-5 uur braai totdat die vleis van die been afval. Kontroleer die vleis elke uur of so en voeg vloeistof by indien nodig.\n<\/p>\n\n\n\n

7. Wanneer die lam gaar is, verwyder die foelie of deksel en verhoog die hitte tot 200\u00b0C en laat die lam bruin word.\n<\/p>\n\n\n\n

8. Haal die lam uit die oond wanneer dit bruin is en bedek weer met die foelie\/deksel en laat dit minstens 20 minute rus.\n<\/p>\n\n\n\n

Sny en sit voor. (Bron: Woolworths)<\/p>\n\n\n\n

\"\"
Noluvu Ludidi<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Weslander se personeel deel ‘n paar van hul gunstelingresepte vir hierdie feestyd: Vir Yvette Smith is dit heerlike donkersjokolademousse: Bestanddele 100 ml water 50 g suiker 100 g glukose of 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content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ons gunstelingresepte ...\" \/>\n<meta property=\"og:description\" content=\"Weslander se personeel deel ‘n paar van hul gunstelingresepte vir hierdie feestyd: Vir Yvette Smith is dit heerlike donkersjokolademousse: Bestanddele 100 ml water 50 g suiker 100 g glukose of […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/novanews.co.za\/weslander\/ons-gunstelingresepte\/\" \/>\n<meta property=\"og:site_name\" content=\"Weslander\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/weslander\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-18T06:00:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-18T06:00:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/novanews.co.za\/weslander\/wp-content\/uploads\/2025\/12\/pexels-daniela-elena-tentis-118658-691114.jpg\" \/>\n\t<meta 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Om ses","rel":"","context":"In "News"","block_context":{"text":"News","link":"https:\/\/novanews.co.za\/weslander\/news\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/novanews.co.za\/weslander\/wp-content\/uploads\/2025\/03\/dd50ac9e15fe4a88b6588fd2ce850fd2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/novanews.co.za\/weslander\/wp-content\/uploads\/2025\/03\/dd50ac9e15fe4a88b6588fd2ce850fd2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/novanews.co.za\/weslander\/wp-content\/uploads\/2025\/03\/dd50ac9e15fe4a88b6588fd2ce850fd2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/novanews.co.za\/weslander\/wp-content\/uploads\/2025\/03\/dd50ac9e15fe4a88b6588fd2ce850fd2.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"Weslander","distributor_original_site_url":"https:\/\/novanews.co.za\/weslander","push-errors":false,"_links":{"self":[{"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/posts\/295680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/comments?post=295680"}],"version-history":[{"count":0,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/posts\/295680\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/media\/295758"}],"wp:attachment":[{"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/media?parent=295680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/categories?post=295680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/tags?post=295680"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=295680"},{"taxonomy":"publication","embeddable":true,"href":"https:\/\/novanews.co.za\/weslander\/wp-json\/wp\/v2\/publication?post=295680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}