online collaboration space and storage http://vanderlindes.net/ 2026-05-07T16:45:11+00:00 http://vanderlindes.net/ http://vanderlindes.net/_media/wiki/logo.png text/html 2025-03-26T18:40:03+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/recipies/starters/crayfish?rev=1743014403&do=diff Faux Crayfish Ingredients: * 3 pd. Hake (White Fish) * 1 ½ t. Vinegar * ¼ k. Water * Salt * I large onion (chopped) Method: Steam fish, onion, salt, vinegar and water in casserole with lid at 350° for 30 minus or longer until cooked. When cold, remove bones and flake. text/html 2025-03-26T18:23:49+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/writing/essays/new?rev=1743013429&do=diff text/html 2025-03-26T13:33:38+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/writing/poignant/1883_asking_god?rev=1742996018&do=diff Wonder and Monsters Looking back there were two journeys, one was filled with danger and death and despair, the other, adventure and wonder. I was on the latter and loved it. I didn't know enough to know that they will collide. I didn't know enough to know how cruel and uncaring this world can be. text/html 2024-03-22T19:41:40+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/recipies/speciality/curried_fish?rev=1711136500&do=diff Curried Fish * 500gr hake * 1 cup white vinegar * 1 cup water * Sugar optional * Salt * Pepper * 1 tsp turmeric * 1/2 tsp cloves * 1/2 tsp nutmeg * 1 onion Fry onion in oil, add spices, fry fish until done. Add fish to the sauce. Thicken with corn flower if you prefer a thicker sauce. text/html 2023-04-05T08:54:41+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/recipies/speciality/kerrievis?rev=1680684881&do=diff text/html 2023-04-05T08:51:12+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/?image=recipies%3Aspeciality%3A2023-04-05_09-17.jpeg&ns=recipies%3Aspeciality&rev=1680684672&tab_details=history&media_do=diff&do=media <img src="http://vanderlindes.net/_media/recipies/speciality/2023-04-05_09-17.jpeg?w=500&amp;h=500&amp;tok=49dd84" alt="2023-04-05_09-17.jpeg" loading="lazy" width="500" height="500" /> text/html 2023-04-05T08:48:01+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/?image=recipies%3Aspeciality%3Akerrievis_resep.pdf&ns=recipies%3Aspeciality&rev=1680684481&tab_details=history&media_do=diff&do=media <img src="http://vanderlindes.net/lib/images/fileicons/svg/pdf.svg" alt="kerrievis_resep.pdf" loading="lazy" width="500" height="500" /> text/html 2023-01-13T20:23:34+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/recipies/sauces/mustard?rev=1673641414&do=diff Mustard * 250 ml white sugar * 3 eggs * 100 ml white vinegar * 50 ml musterdpowder (sived) * salt to taste Voeg bestanddele in gegewe orde in glasbak en klits tot glad. Verhit oor kokende water tot sous dik is. Roer af en toe. As skuim begin verdwyn nader sous regte dikte. Laat dit afkoel. Lewer 400 ml sous. text/html 2022-12-21T17:23:38+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/recipies/mains/quiche?rev=1671643418&do=diff Quiche Ingredients * 1 pie crust (homemade or store-bought) * 4 large eggs * 1 cup milk or heavy cream * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 1 cup diced ham or bacon * 1 cup shredded cheese (cheddar, Swiss, or your choice) text/html 2021-12-18T14:13:55+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/recipies/biscuits/spiced?rev=1639836835&do=diff Outydse Soetkoekies (met naeltjies) Bestanddele ​ * 8 Koppies meel * ​​4 Koppies suiker * ​​1 Koppie botter​ * ​​2 Tlpls naeltjies (gelyk)​ * ​​2 Tlpls koeksoda * ​​6 Eiers Metode ​ - Verroom botter, eiers en suiker. text/html 2021-12-18T13:46:18+00:00 jattie (jattie@undisclosed.example.com) http://vanderlindes.net/recipies/biscuits/oats?rev=1639835178&do=diff SKURWEJAKKIES (Mart) Bestanddele ​ * 5 k Meel * ​​5 k Klapper * ​​½ pak Hawermout * ​​3½ k Suiker * ​​1 k Gouestroop * ​​2 tlp Sout * ​​1 tlp Kaneel ) I.p.v. Kaneel en Heel Neut, gebruik * ½ tlp Heel Neut ) 2 tlpls Gemengde Speserye.