For our En­g­lish re­a­ders

Sarie Kos - - Inhound - saam­ge­stel deur Zul­fa Bess­ley

Aar­tap­pel po­ta­to A­man­del – al­mond Ar­ti­sjok – ar­ti­cho­ke As­per­sie – as­pa­ra­gus

BBak­poei­er – baking po­w­der Bal­lonk­lit­ser – whisk Bal­se­ma­syn – bal­sa­mic vi­ne­gar Ba­si­lie­kruid – ba­sil Bees­vleis­af­trek­sel – beef stock Be­slag – bat­ter Be­vro­re – fro­zen Blaardeeg – puff pa­stry Blan­sjeer – blanch Bloubessiekonserf – blu­e­ber­ry pre­ser­ve Bok­melk­kaas – go­at’s chee­se Bo­ne – be­ans Bor­rie – tur­me­ric Bot­ter – but­ter Bran­de­wyn – bran­dy Brand­ris­sie­vlok­kie – c­hil­li fla­ke Bros – britt­le/crisp Bronkors – wa­ter­cress Bruin­sui­ker – bro­wn su­gar Bruis­meel – self-rai­sing flour

Dil­le dill D­rei­neer – drain

EEend – duck Eend­le­wer – duck li­ver E­lek­trie­se menger – e­lec­tric mixer Ei­er – egg Ei­er­geel – egg yolk Ei­er­wit – egg w­hi­te Ert­jie – pea

Fillodeeg p­hyl­lo pa­stry Foe­lie – tin­foil For­rel – trout Fyn ka­neel – ground c­in­na­mon

GGas­stoof – gas sto­ve Ge­la­tien – ge­la­tin Gemarineer – ma­ri­na­ted Ge­pie­kel – pickled Ge­po­sjeer – po­a­ched Ge­rook – smo­ked Ge­roos­ter – gril­led Ge­vlok – fla­ked Goud­bruin – gol­den bro­wn Gra­naat­pit – po­me­gra­na­te pip/s­eed Groen­bo­ne – g­reen be­ans Groen­te-af­trek­sel – ve­ge­ta­ble stock Groen­te­skil­ler – ve­ge­ta­ble pee­ler

HHeu­ning – ho­ney Hoen­der – c­hic­ken Hoen­der­af­trek­sel – c­hic­ken stock

KKaas – chee­se Kaas­sous – chee­se sau­ce Ka­kao – co­coa Kam­mos­sel – s­cal­lop Ka­neel – c­in­na­mon Kap­per­tjie­saad – ca­per(s) Kar­de­mom­saad – car­da­mom (s­eed) Ker­sie – cher­ry Klap­per – co­co­nut Klap­per­melk – co­co­nut milk Kleef­plas­tiek – cling­wrap K­leef­we­rend – non-stick Koek­meel – ca­ke flour Kom­buis­pa­pier – kit­chen pa­per Kon­dens­melk – con­den­sed milk Knof­fel­hui­sie – gar­lic clo­ve Kol­jan­der – co­ri­an­der Kom­kom­mer – cu­cum­ber Ko­myn – cu­min Kort lamskenkels – short lamb s­hanks Kos­sproei – cook­ing s­pray Krui­se­ment – mint

LLams­blad – shoul­der of lamb Lou­rier­blaar – bay le­af

MMa­kriel – mac­kerel Mal­va­lek­ker – marsh­mal­low Melk – milk Mi­kro­kruie – mi­cro herbs Mos­sel – mus­sel Murg­pam­poen­tjie – zuc­chi­ni/cour­get­te/ ba­by mar­row Mus­ka­del – mus­ca­del

NNek­ta­rien­per­ske – nec­ta­ri­ne pe­ach Neut – nut

OOe­ster – oys­ter Ok­ker­neut – wal­nut O­lyf – o­li­ve O­lyf­o­lie – o­li­ve oil Ont­been – de­bo­ned Ont­pit – pit­ted

PPa­pier­hand­doek – pa­per to­wel Per­ske – pe­ach Pie­ter­sie­lie – pars­ley Prei – leek Pruim – plum Prut – sim­mer

RRe­pe – strips Ro­ket – roc­ket Rooi-ui – red on­i­on Rooi­wyn – red wi­ne Room – c­re­am Room­kaas – c­re­am chee­se Room­ys – ice-c­re­am Roos­ma­ryn – ro­se­ma­ry Roer­braai – s­tir-fry

SSalm – sal­mon Sam­pi­oen – mushroom Sel­de­ry – ce­le­ry Sjer­rie-a­syn – s­her­ry vi­ne­gar Slaai­blaar – sa­lad le­af Slap­lem­mes – spa­tu­la Soet­ris­sie – pep­per Soet­wor­tel – sweet car­rot Spek – ba­con Spi­na­sie – s­pi­nach S­prietui – spring on­i­on S­teur­gar­naal – pra­wn Stoom – ste­am Stre­pie­spek – st­re­a­ky ba­con Strooi­sui­ker – cas­tor su­gar Sui­ker – su­gar Suur­le­moen­sap – le­mon jui­ce Swart­pe­per­kor­rels – w­ho­le black pep­per

TTa­ma­tie – to­ma­to Tie­mie – thy­me Toets­pen – ca­ke tes­ter

VVa­niel­je­geur­sel – va­nil­la es­sen­ce Vanieljepoeier – va­nil­la po­w­der Ver­damp – e­va­po­ra­te Ver­giet­tes – co­lan­der/cul­len­der Ver­pulp – pulp Ver­sap­per – jui­cer Ver­sier­sui­ker – i­cing su­gar Ver­wy­der – re­mo­ve Voed­sel­ver­wer­ker – food pro­ces­sor Vy – fig

WWa­ter­blom­me­tjies – wa­ter­blom­me­tjies Wig­gie – wed­ge Wit­wyn – w­hi­te wi­ne Wor­tel – car­rot

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