Mijn favoriete mosterdrecepten
Mosterd, grof
- 30 gr mosterdzaad, geel
- 30 gr mosterdzaad, bruin
- 65 ml water
- 65 ml appel(cider)azijn
- 60 gr vloeibare honing / maple syrup / guavesiroop
Meng alles in een glazen pot of bakje, en bewaar het minimaal 24u op kamertemperatuur (langer mag ook).
Doe mosterdzadenmix in een mengbeker en hak fijn met een staafmixer, maak de mosterd zo grof of zo fijn als je zelf fijn vindt.
Stop alles in een gesteriliseerde potje en bewaar in de koelkast.
Na 1 week is de smaak goed gestabiliseerd.
https://kookgewoon.nl/zelf-mosterd-maken-vijf-recepten/
Pickled mustard seeds
(a wonder condiment, delivering tiny bursts of vinegary-sweet flavor in each bite)
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Soaking Time: 2 hours hours
Total Time: 30 minutes minutes
Calories: 24kcal
Author: Mike Hultquist
Ingredients
1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar plus ¼ cup + more as needed
1/2 teaspoon salt
2 tablespoons honey or sugar or more for more sweet and less bitter
½ - 1 teaspoon red pepper flakes optional
½ teaspoon black pepper
Instructions
Rinse the mustard seeds with water through a sieve or through a cheese cloth.
Add the rinsed seeds, 3/4 cup of the apple cider vinegar, and salt to a small bowl and soak for two hours at room temperature.
Add the soaked mustard seeds to a small pot. Stir in the honey or sugar, red pepper flakes and black pepper. Bring to a quick boil, then reduce the heat and simmer for 20 minutes.
Allow to cool. Stir in the remaining ¼ cup vinegar and transfer to a sealable jar or container. Keep in the refrigerator.
Notes
Pickled mustard seeds will last several months refrigerated. If the seeds dry out or become too thick, as they will continue to absorb the liquid, simply swirl in a bit more vinegar to keep them moist.
https://www.chilipeppermadness.com/recipes/pickled-mustard-seeds/
#Mosterd #Mustard #ZoMaakJeHet #Recepten
Anja
RTL Nieuws
Frans van Beers
Leonieke
