SLAPHAKSKEENTJIES
Posted by and photo: Gillian Bredenhann
- 1 kg small onions
- 250 ml water
- 125 ml vinegar
- 140 g sugar
- 5 ml mustard powder
- pinch salt
- 15 ml butter
- 1 egg beaten
- 15 ml corn flour
- Cook the onions in the water until soft.
- Drain and transfer to a dish.
- Blend the water, vinegar, sugar, mustard powder, salt, butter, egg and corn flour and heat slowly until the mixture comes to the boil.
- Pour over the onions and cool.
The salad can be kept in the fridge for about a week.
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