Category: Ligte Etes / Light Meals - Food Lovers Recipes
6 eetlepel koekmeel
Rol koekpan 38 x 25 cm
Voer uit met bakpapier
Skei eiers en klits witte tot skuim
Voeg suiker en sout by en klits tot styf
Sif meel, peper en sout en vou in
Klits eiergele en vou by eierwitte
Bak rol koekpan vir 8 min
Keer uit op klam doek
Smeer vulsel oor warm basis en rol op
½ koppie fyn maaskaas
6 eetlepel chedder smeerkaas
Grof gekapte pekaneute
Meng kase en smeer oor rol
Strooi pietersielie en pekaneute oor
Verkoel rol tot nodig
Foto en resep: Martie Fourie Moolman
VINNIGE VLEISVULSELS VIR BROODJIES
uie (soos nodig)
spinasie (soos nodig)
Genoeg gerasperde cheddarkaas
bacon (soos nodig)
Braai gesnipperde spinasie, uie en bacon saam. Maak deeg plat en versprei gebraaide bestanddele
oor. Strooi gerasperde kaas oor. Rol op. Smeer pan lig met olie/ spray & cook. Sny kepe in deeg en
braai gaar. Laat rus vir 10 minute.
RESEP: Sanchen Grobler
BILTONG MET BLOUKAAS EN ROOM SOUS
Hierdie heerlikheid is baie ryk!
1 ui gekap1 green pepper gekap
2 koppies gekerfde biltong
2 koppies gekerfde baby marrow (broccoli of sampioene werk ook lekker)
1.5 koppies room
3 eetlepels bloukaas – pas aan volgens smaak
1 skyf feta kaas – opsioneel
Braai uie, pepper, kruie en groente in bietjie olie tot sag. Voeg biltong by en braai vir nog so 5 min.Voeg kase by en braai tot gesmelt Voeg dan room by en laat prut. Proe en voeg nog kaas of geurmiddels by. Bedien as pasta sous of op gebakte aartappels-
Resep: Mona Stevens
A BOERIE BUNNY CHOW
Boerewors Bunny Chows with Tomato and Chilli Onion Relish
Boerewors (800 g to 1 kg – depending if you are feeding boys or girls)
2 x 410 g cans chopped tomatoes
Slice the heads off the rolls and dig out the -breadiness- inside so that you have a shell.
Brush with olive oil or oooking oil inside and outside.
Chop onion coarsely.
Fry in hot pan in oil until translucent.
Adds and black pepper to taste. Add a dash of sugar.
Simmer until nice and thick -if you want it more spicy add some Mrs.H.S.Ball’s Chilli.
Heat your oven to 180ºC.
Taste – if it is lekker, scoop the mixture into the roll-shells, put the bread lid back on and bake for about 5 minutes until they are nice and crispy.
Resep geplaas deur Pieta van der Walt
Photo: Pieta van der Walt
SNACKWICH BROODJIES MET FYN AARTAPPEL
Ons ken al almal die snackwich broodjies, hier is my variasie en dit is regtig heerlik.
1 aartappel fyngedruk
garlic chives, gekerf of ui, gerasper
¾ koppie koue vleis of hoender fyn gesny
Meng die eier, melk en olie saam. Meng die res van die bestanddele saam en maak aan met die melkmengsel. Indien nodig gooi nog bietjie melk by om dit ‘n lekker skep degie te maak. Toets vir sout en pas aan indien nodig.
Skep lepels vol in die warm snackwicher, maak toe en laat lekker gaar word tot liggie aangaan. Eet net so of sny oop en smeer botter.
Mens kan ook ‘n lekker vulsel maak en in die sakkie sit wanneer jy hom oopgesny het.
SPEKVLEIS EN AARTAPPELGEREG
227 g spekvleis (swoerd verwyder )
4 Aartappels (gekook en fyngedruk met bietjie melk)
Kook die spekvleis in ‘n bietjie kookwater. Klop die eier goed en voeg dit by die aartappels. Pak die spekvleis en aartappels in lae en strooi die kaas oor elke laag. Sit gesnyde tamatieskyfies bo-op. Sit ‘n paar stukkies botter bo-op en strooi kaas oor. Bak in warm oond. Strooi gekrummelde ‘Post Toasties’ of broodkrummels oor en dan gerasperde kaas. Klits eier met ‘n bietjie melk en sout en gooi dit dan oor die mengsel. Sit stukkies botter op en bak in, warm oond totdat dit lekker bros kors gevorm het. Dit is baie ekonomies.
Foto: Marie Rheeder Troskie
ANGELA’S SMACKEROOS ROASTED VEGETABLES
400 g smackeroos, baked as per instructions
small butternut, cubed
red pepper, green or yellow pepper, chopped into big chunks
1 large potato or sweet potato, chopped into blocks
onion chopped in chunks
80-100 ml balsamic vinegar
Roast veggies with garlic, butter and a bit of olive oil
once baked, place in serving dish. Pour over mixture of olive oil and balsamic vinegar
Add chopped feta and toss
Add smackeroos and combine well
Recipe: Angela Landsberg
MINI TORTILLA PIZZA’S
Preheat oven to 220ºC. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.
Press each wrap circle into muffin tin using your fingers.
Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!
Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.
Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!
Place 4 mini pepperonis on top of each pizza.
Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.
Posted by Peggy Devine
CHICKEN AND MUSHROOM PIZZA-WITH A DIFFERENCE
1 wholewheat Pita (or cut through and make 1/2)
4 chicken fillets, cut up
cherry tomatoes, slightly blended
few cubes cut up Feta cheese
In a pan cook onions and then add chicken and garlic. When chicken is cooked add the tomato paste and a little water so that the consistency is not too thick. Leave to simmer for 2 minutes. Put mixture on top of pita and then mushrooms, spinach, tomatoes, sweet chutney, feta and cheese. Pop in oven for 8 minutes (180ºC).This serving was a big serving for hubby, I cut my pita in half.
Photo and recipe: Jacqui Landsberg Botma