For our En­g­lish re­a­ders

Glos­sa­ry

Sarie Kos - - Voorblad - saam­ge­stel deur Zul­fa Bess­ley

Aar­tap­pel po­ta­to A­man­del­vlok­kie – al­mond fla­ke An­dy­vie – en­di­ve As­per­sie – as­pa­ra­gus A­syn – vi­ne­gar

BBa­ba-wor­tel(tjie) – ba­by car­rot Bak­poei­er – baking po­w­der Ba­si­lie­kruid – ba­sil Bees­af­trek­sel – beef stock Bees­sken­kel – beef s­hin Be­vro­re ert­jies – fro­zen pe­as Blaardeeg – puff pa­stry Boon – be­an Bor­rie – tur­me­ric Bot­ter – but­ter Bot­ter­boon – but­ter be­an Bot­ter­skor­sie – But­ter­nut Bran­de­wyn – bran­dy Bros – britt­le/crisp Bruin a­syn – bro­wn vi­ne­gar Bruis­meel – self-rai­sing flour

Don­ker­sjo­ko­la­de dark cho­co­la­te Draad­klit­ser – whisk D­rei­neer – drain

EEend – duck Ei­er – egg Ei­er­geel – egg yolk Ei­er­wit – egg w­hi­te Ei­er­spaan – spa­tu­la Ei­er­vrug – au­ber­gi­ne/brin­jal

FFil­lo­deeg – p­hyl­lo/fi­lo pa­stry Foe­lie – foil Fo­rel – trout Fram­boos­kon­fyt – ras­p­ber­ry jam

GGar­ne­ring – gar­nish Gem­mer – gin­ger Ge­rook – smo­ked Gras­ui – chi­ve Groen­boon – g­reen be­an Groen­te-af­trek­sel – ve­ge­ta­ble stock

HHa­sel­neut – ha­zel­nut Ha­wer­mout – o­at­me­al Herhaal – re­pe­at Heu­ning – ho­ney

KKa­kao – co­coa Ka­neel – c­in­na­mon Kap­per­tjie­saad – ca­per Kar­ring­melk – but­ter­milk Kleef­plas­tiek – cling/plas­tic wrap K­leef­we­rend – non-stick Ker­rie­poei­er – cur­ry po­w­der Ker­sie – c­her­rie Knof­fel­hui­sie – gar­lic clo­ve Koek­meel – flour Kol­jan­der – co­ri­an­der Kom­kom­mer – cu­cum­ber Kool – cab­ba­ge Kos­sproei – cook­ing s­pray Kom­buis­pa­pier – pa­per to­wel Kre­me­tart – c­re­am of tar­tar Krui­se­ment – mint

LLams­boud – leg of lamb Len­sie – lentil Lou­rier­blaar – bay le­af

MMaal­vleis – min­ce Melk – milk Mi­kro­krui – mi­cro herb Murg­pam­poen­tjie – ba­by mar­row/ cour­get­te/zuc­chi­ni

OOk­ker­neut – wal­nut O­lyf – o­li­ve O­lyf­o­lie – o­li­ve oil Ont­been – de­bo­ne Oond­ge­roos­ter­de – ro­as­ted Or­ga­nies – or­ga­nic

PPak choi/bok choy – bok choy (C­hi­ne­se cab­ba­ge with smooth-ed­ged ta­pe­ring le­a­ves) Pam­poen – pump­kin Pas­tei – pie Peer – pear Pe­kan­neut – pe­can nut Pe­per­wor­tel – horse­ra­dish Pie­ter­sie­lie – pars­ley Prei – leek Prut – sim­mer

RRa­dys – ra­dish Rooi­wyn – red wi­ne Room – c­re­am Roos­ma­ryn – ro­se­ma­ry

SSa­lie­blaar – sa­ge le­af Salm – sal­mon Sam­pi­oen – mushroom Sel­de­ry – ce­le­ry Sjer­rie-a­syn – s­her­ry vi­ne­gar Skelvis – had­dock Skeut – dash Spek – ba­con Soet­ris­sie – sweet/bell/g­reen pep­per Spi­na­sie – s­pi­nach S­prietui – spring on­i­on Spuit­sak – pi­ping bag Stre­pie­spek – st­re­a­ky ba­con Strooi­sui­ker – cas­tor su­gar Sui­ker­plaas­ver­van­ger – swee­te­ner Sui­ker­vry – su­gar-free Suur­le­moen – le­mon

TTa­ma­tie­pas­ta – to­ma­to paste Tie­mie – thy­me

UUi – on­i­on

Va­niel­je­geur­sel va­nil­la es­sen­ce Va­niel­je­room­ys – va­nil­la ice-c­re­am Vark­fi­let – pork fil­let Var­kreep – pork strip Ver­giet­tes – co­lan­der Ver­sier­sui­ker – i­cing su­gar Ver­welk – wilt Ve­sel­koe­kie – di­ge­s­ti­ve bis­cuit Vin­kel – fen­nel Vlok – fla­ke Voed­sel­ver­wer­ker – food pro­ces­sor Vol­ko­ring­meel – w­ho­le-w­he­at flour

Week so­ak Weers­kant – both si­des Wit­loof – c­hi­co­ry (ve­ge­ta­ble) Wit­wor­tel – par­snip Wit­wyn – w­hi­te wi­ne

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