Category: Vingerhappies / Snacks - Food Lovers Recipes
TRACY’S SAUSAGE ROLLS
My first attempt at sausage rolls. I made meatballs with the leftover mince mixture.
salt and pepper to taste (I used garlic and herb salt, therefore I did not add as much salt to my meat, but you can use any spice you like)
4 sheets of shop puff pastry, cut in halves
Spread the halved pastry rolls and roll to size. Mix all the other ingredients together. Spread raw onto pastry according to required quantity. Roll up the pastry rolls (do not cut the rolls). Bake for ± 35-45 minutes at 200 °C or until light golden brown. Let cool slightly and cut into cocktail sizes.
Recipe and pictures by Tracy Vohra.
Vanoggend na ek wildspasteitjies gemaak het, gebruik ek die oorblywende stukkies winkel pastei (puff) deeg en maak Empanadas. Helfte springbok vulsel en ander helfte, oorskiet 1 koppie kapokaartappels. Bak in olie tot bruin en geniet, heerlik gedip in sous van jou keuse. My man en kleinkinders sê die tuna was vir hul die lekkerste. Hulle is maar net deurgeëet aan die wild. Jy kan enige vulsel gebruik, the sky’s the limit. My dogter hou weer van kaas, jalenpinos en suikermielies.
1 rol “puff Pastry”
1 koppie kapokaartappels
mayonaise of peri peri sous na smaak
Meng bogenoemde saam en gebruik.
Wildsvleis afgekook met sout, peper en knoffelpoeier. Maak sous dik met oxtail soppoeier.
Rol die deeg uit op meelbestrooide opperval. Sny sirkels uit die deeg soos op die foto, plaas die vulsel in die middel, en vou om ‘n driehoek te vorm, seël die kante baie goed deur dit te vou.
Braai in diep olie tot mooi goudbruin.
Nota: Ek het 18 Empanadas uitgekry.
Vir pasteitjies, kan jy dit met geklitste eier smeer en in die oond bak teen 180ºC tot mooi bruin, ongeveer 15 tot 20 min.
Resep en foto: Carla Botha
SAUSAGE WITH FILLING
Another one of my experiments.
Use your favourite frikkadel or meatball recipe, as long as it contains egg.
Place a piece of clingfilm flat on surface.
Place your mixed mince onto clingfilm.
Place a second piece of clingfilm over the mince mix and using a roller and flatten the mince to about 10 mm thickness.
Remove the top clingfilm.
Add any filling you like along the centre of the mince.
Now take the edge of the bottom clingfilm and roll the mince up and over your filling.
Make sure the ends of the clingfilm are firmly sealed.
Place the sausages into slow boiling water for 15 to 20 minutes, depending on what your filling is.
Remove and allow to cool, then remove the clingfilm.
Place the sausage into whisked egg then breadcrumbs and fry until golden.
You can serve as a sausage or slice into discs for snack platters.
Recipe and photo: Peter Ricken
CHILLI BITES WITH CHANA FLOUR
500 g chana flour
Deep fry spoons full in deep oil, (oil must not be to hot) for about 7 minutes.
Recipe and Photo: Jenett van der Merwe
SPINACH AND FETA SNACK PIES
2 teaspoon dill, chopped
250 ml feta cheese, crumbled, plus extra to serve
sheet ready-made puff pastry, thawed
Preheat the oven to 200°C. Boil spinach in water with salt for a few minutes. Spoon spinach out of the water.
Press excess moisture from the spinach and chop roughly. Mix spinach with dill and feta cheese. Season.
Halve the pastry. Place half the filling down the middle of each sheet.
Fold pastry into two “sausage” rolls, bake for 15 minutes and turn the oven down to 180°C.
Bake until pastry is crisp and golden. Allow to cool slightly before slicing with a sharp knife.
Serve as a snack with drinks, or on the side with a soup.
Recipe: Magda Bronkhorst
1 ½ cups chickpea flour (I use pea flour)
1-2 teaspoons red chilli flakes (depending how hot you like it)
2 handfuls finely shredded spinach leaves
Sift all the dry ingredients into a large mixing bowl. Add the remaining ingredients to the above. Mix in enough water to make a thick batter. Heat some oil in a large frying pan; add a heaped teaspoonful of this mix to the oil. Turn over when they are golden brown. Once the other side is golden brown, remove and drain on absorbent paper.
Recipe: Da-Ina du Randt
Snye brood, korsies afgesny en rol snye plat
230 gram houer roomkaas
Ongeveer ¾ koppie versiersuiker (na smaak)
Meng die roomkaas en versiersuiker en smeer op platgerolde snye.
Rol styf op.
Smeer rolletjies met gesmelte botter.
Rol dit in kaneelsuiker.
Pak rolletjies op gesmeerde plaat, voue onder.
Bak in oond tot goudbruin by 180 ºC.
Oorskiet skilferkors deeg gebruik, uitgerol, gesmelte botter gesmeer, kaas gestrooi en in repe gesny en in oond gebak vir 15 minute teen 220ºC dan op 180ºC vir nog 20 minute in oond.
Los in die oond vir nog 15 minute om uit te droog.
Die vierkantiges het ek bietjie karwysaad by kaas gestrooi, dieselfde metode gebruik as vir die repies, liggies met geklitste eier en water mengsel geverf (eggwash), lekker saam skemer kelkies.
BACON KIPS EN ROOMKAAS BAL
200 g bacon kips gekrummel (hou 2 eetlepels uit vir rol)
2 eetlepels toebroodjie smeer (sandwich spread)
Meng alles saam. Rol in bal en rol in 2 eetlepels krummels en pietersielie gemeng.
Bedien saam met sout beskuitjies.
Resep geplaas deur: Hanna -Mari van den Heever
FRIKKIE SE KAASBALLETJIES
250 g botter by kamertemperatuur
375 g Blauwkranz kaas, fyngedruk (ek gebruik net die helfte hiervan)
500 g Cheddar, gerasper
650 g Roomkaas by kamertemperatuur
250 ml dik room of minder
25 ml sjerrie opsioneel
1 teelepel mosterd -nat
‘n paar druppels tabasco
Verwerk alles in voelselverwerker tot glad. Verkoel.
Rol balletjies en rol in fyn bacon kips, fyn biltong of gekapte kruie of sommer ‘n mengsel van alles.
Resep: Frikkie Jones
BILTONG BALLETJIES MET EIER
3-4 eetlepels fyn biltong
Klits eiergele en kaas goed saam.
Maak klein balletjies en rol in fyn biltong. Bere in yskas.