A recipe from South Africa

Canvas Prints

Elizabeth Kendall

Bronkhorstspruit, South Africa

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  • Artwork Comments 6

Sizing Information

Small 9.9" x 8.0"
Medium 14.9" x 12.0"
Large 19.9" x 16.0"
X large 24.8" x 20.0"


  • Each custom artwork is hand stretched and printed for your order
  • Vibrant colors printed on artist grade canvas
  • Printed image wraps 0.25 inch (0.6 cm) over the edges; the sides are white
  • Hanging hardware is included



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Artist's Description

So Suid-Afrikaans soos kan kom.
1,5 kg klein uitjies, skoongemaak
2 eiers
2 eetlepels bruinsuiker
2 eetlepels druiweasyn
2 eetlepels water.
Dompel die uie in ´n pot kokende soutwater en kook tot dit net gaar is. Gooi die water af. Maak ´n sous deur die eiers te klits en die suiker by te voeg. Klits dan die asyn en water by. Kook die hele mengsel tot dit begin dik word en gooi oor die uie. Dit kan warm of koud bedien word, maar verkieslik koud.
Slaphakskeentjies gaan veral goed saam met beesvleis en enige tipe koue vleis.
Slaphakskeentjies is an old fashioned traditional South African salad recipe that stood the test of time. These delicious small pickled onions, in their tangy, piquant sauce, can be served with a variety of meat-based main dishes. Because peeling onions can be time-consuming, this recipe is for a small batch, but you can easily doubled or triple the ingredients if you need to.
3 to 4 portions
•12 small pickling onions
•1/2 cup water
•1/4 cup wine vinegar
•1/4 cups sugar
•1/2 teaspoon mustard powder or 1 teaspoon Dijon mustard:
•1/2 teaspoon salt
•1 egg, whisked
1.Peel the onions, taking care to keep them whole.
2.Boil the onions in salted water until just done. Don’t boil them too long, because that will cause them to fall apart. Drain.
3.Mix water, vinegar, sugar, mustard and salt together over heat, until the sugar is dissolved and then boil for 5 minutes.
4.Let the mixture cool down and whisk eggs into the cooled mixture.
5.Slowly bring it to a low simmer over low heat while whisking. If you heat it too fast, the egg will separate. Remove from heat when it has thickened.
6.Give the warm dressing a final whisk before pouring over the boiled onions.
7. Allow to cool.

Artwork Comments

  • Judi Rustage
  • Elizabeth Kendall
  • Rina Greeff
  • Elizabeth Kendall
  • Maree Clarkson
  • Elizabeth Kendall
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