For our En­g­lish re­a­ders

Sarie Kos - - Voorblad -

A

A­gur­kie gher­kin Ar­ti­sjok – ar­ti­cho­ke A­man­del – al­mond Aspersie – as­pa­ra­gus

B

Ba­ba-spi­na­sie­bla­re – ba­by spi­nach le­a­ves Bak­poei­er – baking po­w­der Bal­se­ma­syn – bal­sa­mic vi­ne­gar Ba­si­lie­kruid­bla­re – ba­sil le­a­ves Beet – bee­troot Be­stand­deel – in­gre­dient Be­vro­re – fro­zen Blou­kaas – blue chee­se Boon – be­an Bot­ter – but­ter Bot­ter­boon – but­ter be­an Bor­rie – tur­me­ric Brand­ris­sie – chi­li Bron­kors – wa­ter­cress Bros – britt­le/crisp Brood­rol­le­tjie – b­re­ad roll Bruin­rys – bro­wn ri­ce

D

Dil­le – dill Drei­neer – drain Droë brood­krum­mels – dry b­re­ad crumbs

E

Eend – duck Ei­ers – eggs Ei­er­wit­te – egg w­hi­tes E­lek­trie­se men­ger – e­lec­tric mixer Ert­jie – pea

F

Foe­lie tin foil Fo­rel – trout Fyn­ge­ras­per – fi­ne­ly gra­ted

G

Gar­neer – gar­nish Ge­ka­ra­mel­li­seer – ca­ra­me­li­sed Ge­snip­per – shred­ded Gem­mer – gin­ger Goud­bruin – gol­den bro­wn Gras­uie – c­hi­ves Groen o­ly­we – green o­li­ves Groen­te-af­trek­sel – ve­ge­ta­ble stock

H

Hard­ge­kook­te – hard-boi­led Heu­ning – ho­ney Hoen­der­le­wer­tjies – c­hic­ken li­vers

J

Jo­gurt yog­hurt

K

Kam­mos­sel – scal­lop Ka­neel – c­in­na­mon Ka­neel­stok – c­in­na­mon stick Ke­tel­braai – kett­le braai Kleef­we­rend – non-stick Kits­gis – in­stant ye­ast Koek­meel – ca­ke flour Ko­myn – cu­min Kor­rel­mos­terd – w­ho­le­grain mus­tard Kos­sproei – cook­ing spray Kol­jan­der – co­ri­an­der Knof­fel­hui­sie – gar­lic clo­ve Kre­me­tart – cre­am of tar­tar Krui­e­sous – herb sau­ce Krul­kool – ka­le Krum­mel­bo­laag – crum­bed top­ping

L

Lams­vleis – lamb Lang­kor­rel-wit­rys – long-grain whi­te ri­ce Le­moen – o­ran­ge Lem­me­tjie – li­me Lou­rier­blaar – bay le­af

M

Man­do­lien – man­do­lin Melk­skom­mel – milks­ha­ke Mie­lies – corn on the cob Mos­sel – mus­sel Murgpampoentjie – ba­by mar­row Mus­ka­del – mus­ca­del

N

Neut­mus­kaat – nut­meg

O

Ok­ker­neut – wal­nut O­lyf­o­lie – o­li­ve oil Ont­been – de­bo­ne Ont­dooi – thaw Ont­pit – re­mo­ve s­to­ne Oond­ge­roos­ter – o­ven-roasted O­ri­ga­num – o­re­ga­no

P

Par­me­saan­kaas - par­me­san chee­se Pe­kan­neut – pe­can nut Pie­ter­sie­lie – pars­ley Pi­kant­ris­sie – peppadew Po­sjeer – po­ach Prei – leek Prut – sim­mer

R

Reep – strip Roer­braai – s­tir-fry Ro­ket – roc­ket Room­kaas – cre­am chee­se Room­ys – ice cre­am Rooi soet­ris­sie – red pep­per Rooi-ui – red o­ni­on Roos­ma­ryn – ro­se­ma­ry

S

Sam­pi­oen – mushroom Sar­dien­tjie – sar­di­ne Selderystok – ce­le­ry stick Skui­me­rig – frothy Sky­we – sli­ces Slaai­bla­re – sa­lad le­a­ves Sneeu-ert­jies – man­ge­tout Soet­ris­sie – pep­per (red, y­el­low, green) Spi­na­sie – spi­nach Spek – ba­con Sprietui – spring o­ni­on Staaf­men­ger – stick blen­der Steur­gar­naal – pra­wn Strooi­sui­ker – cas­tor su­gar Suur­le­moen – lemon Suur­le­moen­wig­gie – lemon wed­ge

T

Tie­mie – thy­me

V

Va­niel­je­geur­sel – va­nil­la es­sen­ce Varkboud – leg of pork Vark­vleis – pork Vars­ge­maal – freshly ground Ver­hit – p­re­he­at/he­at Vin­kel­saad – fen­nel s­eed Vla – cus­tard Vlees­riw­we – ribs (in­si­de pep­per) Vloei­stof – fluid Voer – li­ne Vlok – fla­ke

W

Wit­wyn – whi­te wi­ne Wit­wyn-a­syn – whi­te wi­ne vi­ne­gar Wor­tel – car­rot

X

Xylitol-ver­soe­ter xylitol swee­te­ner

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