Monday, 5 September 2011
Nothing tastes quite like waterblommetjie bredie. Its a little tart, but definitely not sour, it tastes like a combination of winter and spring.
With winter leaving and spring arriving, its perfect timing and the last of those delicious waterblommetjies.
I treat it almost like a normal bredie- brown your stewing lamb, saute the onions and garlic in butter/oil until aromatic,open a nice bottle of Chenin Blanc and add/stock, a grated granny smith apple, cubed potatoes and top with your waterblommetjies, cover tightly and simmer slowly until the lamb is tender- top with freshly grated nutmeg and a squeeze of lemon juice........it's a lazy Sunday, so don't forget about that already opened bottle of chenin blanc.