{"id":8011,"date":"2016-10-11T10:26:06","date_gmt":"2016-10-11T08:26:06","guid":{"rendered":"http:\/\/www.melkkos-merlot.co.za\/af\/?p=8011"},"modified":"2022-08-18T12:21:49","modified_gmt":"2022-08-18T10:21:49","slug":"mosterd-outydse","status":"publish","type":"post","link":"https:\/\/www.melkkos-merlot.co.za\/af\/mosterd-outydse\/","title":{"rendered":"Mosterd, die outydse ouma manier"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 hundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;margin-bottom: 0px;margin-top: 0px;border-width: 0px 0px 0px 0px;border-color:#eae9e9;border-style:solid;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last blogIntroCopy\" style=\"margin-top:0px;margin-bottom:0px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-1\"><p>Ek\u2019s \u2019n bok vir mosterd. Maak my yskas oop en jy sal ten minste vyf soorte sien. Goeie ou sterk Engelse mosterd, korrelmosterd (wonderlik vir slaaisouse), Dijon (wonderlik vir als) en gourmet nommertjies met eksotiese bestanddele soos truffels en Chablis. Gesofistikeerd verby.<\/p>\n<p>Maar ek het ook die ander soort in my koelkas, die een wat ek self maak, soos ouma dit gemaak het \u2013 met eiers, suiker en asyn. As kind het ek dit by die koppievol op polonie gesmeer. Vandag weet ek natuurlik beter, want ek\u2019s mos nou gesofistikeerd\u2026 Jip, ek smeer dit op ham. Hier\u2019s hy, outydse soet-suur mosterd soos ouma dit gemaak het.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last blogRecipeIngred\" style=\"margin-top:0px;margin-bottom:0px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-2\"><h5>Al wat jy nodig het is&#8230;<\/h5>\n<p>2 ekstragroot vars eiers (gebruik \u2018free range\u2019)<br \/>\n5t mosterdpoeier<br \/>\n2\u00bdE witsuiker<br \/>\n2\u00bdE bruinsuiker<br \/>\nekstragroot knip sout<br \/>\n\u00bck koue water<br \/>\n5E gewone witasyn<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last blogRecipeMethod\" style=\"margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-3\"><p>Klits die eiers, mosterdpoeier en suiker saam tot lig en romerig. Voeg die water, sout en asyn by. Plaas in \u2019n mengbak wat netjies op \u2019n pot kookwater pas sonder om aan die water te raak. Kook terwyl jy deurentyd klits tot die mosterd dik is. Verwyder van die hitte en plaas \u2019n stukkie kleefplastiek direk op die mosterd. Laat afkoel tot kamertemperatuur, skep in \u2019n bakkie of flessie met \u2019n deksel en plaas in die yskas tot jy die mosterd gebruik. Hierdie mosterd sal vir \u2019n week in jou yskas hou.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_4 1_4 fusion-one-fourth fusion-column-first blogRecipeInfoBox\" style=\"width:22%; margin-right: 4%;margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;border:1px solid #ebeaea;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-4\"><h4 style=\"text-align: center;\">maak<\/h4>\n<p style=\"text-align: center;\">1 bottel<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_4 1_4 fusion-one-fourth blogRecipeInfoBox\" style=\"width:22%; margin-right: 4%;margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;border:1px solid #ebeaea;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-5\"><h4 style=\"text-align: center;\">vooraf<\/h4>\n<p style=\"text-align: center;\">5 min<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_4 1_4 fusion-one-fourth blogRecipeInfoBox\" style=\"width:22%; margin-right: 4%;margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;border:1px solid #ebeaea;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-6\"><h4 style=\"text-align: center;\">kook<\/h4>\n<p style=\"text-align: center;\">7\u00a0min<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_4 1_4 fusion-one-fourth fusion-column-last blogRecipeShareBox\" style=\"width:22%;margin-top:0px;margin-bottom:20px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;padding: 0px 0px 0px 0px;\"><div class=\"fusion-sharing-box fusion-sharing-box-1 boxed-icons blogRecipeShare\" style=\"background-color:#ffffff;margin-top:60px;\" data-title=\"Old-fashioned mustard gran&#039;s way.\" data-description=\"Old-fashioned mustard gran&#039;s way.\" data-link=\"http:\/\/www.melkkos-merlot.co.za\/old-fashioned-mustard\/\" data-image=\"http:\/\/www.melkkos-merlot.co.za\/wp-content\/uploads\/2016\/10\/old-fashioned-mustard-web.jpg\"><h4 class=\"tagline\" style=\"color:#333333;\">Gehou van die resep? 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