KAMPKOS EN WENKE - TOEBROODJIE IDEES:
:by Kos vir kampeerders met idees vir kampering on Saturday, March 19, 2011 at 8:37pm
Plaas skywe avokadopeer bo-op. Geur na smaak met sout en varsgemaalde swart peper. Heerlik !
Kook eiers, omtrent 1 eier vir 2 toebroodjies
Dop eiers af,
Meng met mayonaise, sout en peper
Skep dit op die broodjies
Meng met mayonaise en skep op brood.
3 hardgekookte eiers, fyngekap
halwe klein ui, fyngekap
25 ml pietersielie/grasui, fyngekap
Meng alles saam. Gebruik saam met skyfies ham of gerasperde kaas en/of tamatieskywe.
350 ml gerasperde kaas
125 ml room, styfgeklits
Meng botter en kerriepoeier. Voeg kaas, blatjang en klapper by. Vou die bottermengsel by die room in. Smeer dit op soutbeskuitjies.
EIER EN SNOEKSMEER:
200 g gerookte, gevlokte snoek
125 ml room, styf geklits
50 ml gladde maaskaas
Sny eiers in lengte deur en verwyder gele. Maak gele fyn en kap die
eierwitte afsonderlik fyn. Meng die gele en witte en voeg die snoek by.
Meng dit goed. Meng die res van die bestanddele by. Bêre die smeer in
die yskas tot voor gebruik.
KAASSMEER VIR SOUTBESKUITJIES:
1 k fyn gerasperde Cheddarkaas
25 ml pietersielie, fyngekap
2 ml Tabasco (opsioneel)
Meng alles saam en smeer dit op soutbeskuitjies.
100 g botter/margarien
106 g sardientjies, gedreineer en fyngedruk
25 ml fyngerasperde ui
Meng alles deeglik saam.
200 g tuna, dreineer + vlok
5 ml ansjovissous
250 ml room, geklits
2 eierwitte, styfgeklits
Meng tuna met ansjovissous en mayonnaise tot glad en fyn. Vou die room by die styfgeklitste eierwitte in. Vou die roommengsel by die tunamengsel in. Skep dit op beskuitjies en verkoel dit voor bediening.
ELVIS PRESLEY SE GEROOSTERDE GRONDBOONTJIE EN PIESANGBROODJIE:
1 piesang fyngemaak
Smeer botter op een sny brood en grondboontjiebotter op die ander
een, sit die een sny op die ander een. Smelt nou die botter (Elvis het
baconvet gebruik) in 'n pan en braai die broodjie oor lae hitte tot
goudbruin aan albei kante. Eet saam met 'n glas karringmelk.
PEUSELBROODJIES - VINNIG EN MAKLIK:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:40am
Die immergewilde tamatie-en-kaas roosterbroodjie, maar sprinkle bietjie ' Portugese Chicken Spice' of 'Cajun Spice' bo-oor die tamatie voordat jy die kaas oorstrooi.
Pakkie uiesop (Ek het verskeie ander soppoeiers gebruik en almal werk soos 'n droom.
[Ek gebruik dagoud brood. Sny dikkerige snye, sny snye in drie en smeer bottermengsel reg rondom. Droog in mikrogolf op bord teen een minuut op slag tot droog/hard genoeg.]
LUNCHBOX SUSHI: [4 ingredience]
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 6, 2011 at 3:55pm.
■2 Slices soy & linseed bread
■2 tablespoons light cream cheese
■1 carrot thinly sliced
■2 tablespoons sultanas
1.Cut the crusts off the bread.
2.Spread with cream cheese.
3.In a line about 3/4 of the way down the bread, lay a couple of slices of carrot and sprinkle with sultanas.
4.Roll bread into a tight roll.
5.Slice roll into 4 pieces and serve. Yum!
Straatverkopers en kafees maak hul eie weergawes. Steak, Calamari en vis is ook gewilde vulsels saam met die skyfies. .
BONE-TAMATIESLAAI EN MIELIEMEEL-PLATBROOD:
Sit hierdie interessante maar verspot maklike slaai van gesorteerde tamaties en bone op ’n mieliemeel-platbrood voor.
30 ml olyfolie; 500 g (2 houertjies) gemengde baba-tamaties; 15 ml balsemieke asyn; bruinsuiker na smaak; sout en peper na smaak; 1 blik (440 g) rooi nierbone, gedreineer; ¼ komkommer, in klein blokkies gesny; ’n paar swart olywe; ’n paar vars basilieblare
Verhit die olie in ’n groot pan en roerbraai die tamaties tot die skil net-net begin oopbars. Sprinkel die balsemieke asyn oor, asook ’n bietjie suiker indien verkies. Geur na smaak met sout en peper. Verwyder van hitte. Meng die bone, komkommer en olywe by, geur goed met sout en peper en sprinkel nog asyn en olyfolie oor indien verkies. Sit voor op die mieliemeel-platbrood en garneer met vars basilieblare.
LEKKER TOEBROODJIE HAPPIES:
Vat snye brood en smeer dik met appelkooskonfyt, sit opmekaar en sny
in driehoeke, maak soveel as wat nodig is vir gaste. Maak nou
pannekoekbeslag bietjie stywerig aan, doop broodjies in beslag en bak in diep olie tot bruin. Sit voor saam met skeppie room.
IDEES MET OU BROOD:
Smeer ou brood liggies met botter en bestrooi met enige geur Aromat.
Sny in repe en droog uit in oond.
Lekker saam met sop of net so as peuselhappies.
Smeer ou brood met botter en strooi kaneelsuiker oor, sny in repe en
droog in oond, kinders is mal daaroor.
2 uie, grofgesny
25 ml wortellowwe, fyngekap
Kook die lewertjies in soutwater tot gaar, dreineeren laat afkoel.
Braai die uie effensbruin in die olie.
Mengallessaamen drukfynof maal.
GRONDBOONTJIEHAPPIE: [ONGEWOON MAAR LEKKER]
Sny brood happiegrootte
Meng grondboontjiebotter en botter, smeer op brood
Smeer mengsel reg rondom
Rol in fyngemaakte Simba skyfies
AMANDA SE KONING KAIINGS: [RSG]
Skaapvet ,of die rugspek van 'n vark
Vetkoek of mieliepap
Sny die vet in dobbelsteentjies en braai baie stadig in 'n pan tot bros. Sout en peper na smaak. Eet saam met vetkoek en korrelkonfyt of mieliepap.
BRAAIBROODJIES MET PIESANG,GRONDBOONTJIEBOTTER EN SPEK:
by Kos vir kampeerders met idees vir kampering on Wednesday, 21 September 2011 at 14:59.
Piesangs, geskil en in lengtes gesny en gooi bietjie suurlemoensap oor om te verhoed dat dit bruin word.
Smeer gesnyde brood met botter en grondboontjiebotter of net met grondboontjiebotter.
Sit piesangskyfies en spekrepies op.
Braai op rooster.
POLONY WELSH RABBIT:
150 g Eskort French Polony in dikkerige skywe gesny
15 ml Bier
5 ml Engelse mosterdpoeier
1 Spatsel Worcestersous
2 Skywe brood
Plaas die kaas en melk in ?n klein pannetjie en roer oor 'n lae hitte totdat die kaas gesmelt het.
Gooi die meel by en roer aanhoudend.
Gooi die bier, mosterdpoeier en Worcestersous by.
Los die mengsel op die warmplaat totdat dit verdik, verwyder dan van stoofplaat en laat afkoel.
Roer die eiergele stadig by.
Rooster die brood, plaas 'n sny polonie op elke sny en gooi dan die kaasmengsel bo-oor.
Rooster 'n paar minute tot goudbruin.
POLONY SMELTBROOD MET AVO EN KAAS:
170g Eskort French Polony, fyngekap
1 Avokado, geskil, ontpit en in blokkies gesny
2 Groot Sprietuie, fyngekap
4 Agurkies, fyngekap
4 skywe Brood (volgens keuse)
100g Goudakaas, gerasper
Paar druppels peperwarm sous (Tabasco)
Kombineer die gekapte polonie, avokado, olie, suurlemoensap, sout, peper, seldery, sprietuie, mosterd, mayonnaise en agurkies en meng deeglik.
Sprinkel so 'n paar druppels van die pepersous oor (opsioneel en na smaak).
Rooster die brood, plaas op ?n bakplaat, smeer die polonie-mengsel oor die skywe brood en sprinkel die gerasperde kaas bo-oor.
Rooster vir 'n paar minute totdat die kaas smelt en verkleur.
VARKNEK EN BRAAIBROODJIE MET ‘’n TWIST: [RSG]
Varknek (koop hom so opgerol in enige slaghuis of winkel) .
Sny hom los uit sy rolletjie.
Sit hom op die rooster.
Spice hom met suurlemoensap, sout en peper (niks anders nie) .
Laat hom regop staan langs die vuur terwyl jy wag vir die kole (so loop sy sous deur hom en geur hom lekker en hy word stadig aan gaar van so langs die hitte en in die rook staan).
As die kole reg is - sny jy dikkerige skywe soos wat jy dit sou wou eet - en braai net alkant vinnig bruin.
Die mense kan nie genoeg kry nie en jy voer baie met 1 vark nek. Dis regtig liplek lekker .
Jy kan ook geblikte/gebottelde suurkool warm maak.
Smeer broodrolletjies met ‘n lekker geurige mosterd. Sit suurkool op en dan ‘n stuk van die varknek. Rooster so bietjie op die rooster net om die broodjie ook bietjie warm te kry. Of rooster gesnyde broodrolletjies eers op rooster en pak dan jou rolletjie. Baie lekker!!
ANDER MANIER VAN BRAAIBROODJIE: [RSG]
Sny die tamatie baie klein stukkies, rasper die ui, komkommer en kaas. Meng dan alles saam in 'n bak (tamatie, ui, komkommer, kaas, mayo, blatjang, sout en peper).
Smeer op snye witbrood . Maak brood toe met 'n ander snytjie. Pak in jou rooster.
Braai op flou kole (aan die einde van die braai) tot die kaas gesmelt is.
FRANS SE OPGESTOPTE BROOD: [RSG]
3 blikkies mossels
1 plat blikkie sardyntjies
Uie en knoffel na smaak
Braai uie en knoffel in bietjie olie. Gooi mossels en sardyntjies in ‘n bak en gooi bloukaas en uie-mengsel by en meng. Sny die pita-broodjie oop en voeg mengsel in en verhit in mikrogolfoond.
Genoeg vir drie mense.
1 groot, ronde brood (verkieslik ‘n suurdeegbrood of ‘n brood wat 1 – 2 dae oud is)50 g spekstukkies, brosgebraai
Gebruik ‘n skerp broodmes en sny die brood in snytjies van 1.5 na 2 cm – moenie tot onder deursny nie, maar los die onderkant vir ongeveer 2 cm nog ongesny. Sny dan dwarsoor die snytjies weer die brood in sye van 1.5 tot 2 cm, ook nie dwarsdeur nie.
Sprinkel die spekstukkies oor die hele brood – laat dit inval tot onder op plekke. Pak dan kaassnytjies oraloor tussen die brood-repies.
Gooi nou die slaaisous so eweredig as moontlik oor die brood en maak dit stewig in foelie toe.
Probeer verskillende slaaisouse om die geur te verander, of probeer verskillende soorte kaas, of bestanddele soos olywe, stukkies gebraaide sampioene of soetrissie. Jy kan ook ‘n pizzabrood maak, deur tamatie-uiemengsel en kaas met oreganum in die brood te sit. Kaas dit en geniet dit!
POTBROOD "BUNNY CHOW": [MY EIE RESEP]
Neem 'n potbrood of enige ander ronde brood.
Sny die dekseltjie af en hol uit, sonder om brood te breek.
Maak nou jou gunsteling kerriemaalvleis of "spicy maalvleis" of kerriehoender of kerrie skaap/beesblokkies, gebraaide boerewors met tamatiesousie, kaas en spek of enige ander lekker vulsel waaraan jy kan dink.
Vul die brood hiermee.
Sit die dekseltjie weer op.
Bak vir paar minute in oond sodat brood lekker warm word, jy kan kaas ook bo-oor strooi of draai in swaargewig foelie toe en plaas binne-in potjie en laat warm word.
Heerlik en iets anders vir die braai!
YORKSHIRE PUDDING: [DIS 'N WENRESEP]
Bak hierdie en laat dit koud word en dan bou jy vir jou so 'n lekker toebroodjie, daar is meer in yorkshire pudding as om dit net soos die engelse as 'n bykos te eet saam met vleis en groente.
2/3 t-spoon Salt
1. Pre-heat oven to 220C / 425F / Gas 7.2. of maak in broodoond.
2. Pour oil into a 12 cooking tray or large tin
.3. Place in the oven and allow the oil to get extremely hot.
4. Place the flour in a bowl, then make a well in the centre and break in the eggs. Add half the milk and, using a wooden spoon, gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed.
5. Remove the tray from the oven (when oil is hot) and pour the batter into the tray in equal measures.
6. Cook for 10 minutes or until the Yorkshires have risen and are golden brown..
The trick to making Yorkshire Pudding rise:
1. The trick is the hot oil and the hot oven.
2. This recipe uses 3 eggs instead of 1 or 2.
3. Don't keep opening the oven to check.
4. Make your batter in a pouring jug. This will make it easier to pour into your tray.
5. Time is of the essence. Make sure your batter is ready to pour when you open the oven door. The oil must be HOT !
6. Serve immediately as it will deflate as it gets cold.
WORS EN MARMITE ROLLETJIES: [WILLIE SE SAMIES]
8 snye dungesnyde brood
Verwyder korsies van brood. Rol snye brood plat aan kante met
deegroller. Smeer dun met margarien. Smeer ‘n dun lagie Marmite oor. Rol elke sny om worsies. Sny rande netjies en verdeel elke rolletjie in drie dele. Steek vas met tandestokkies. Steek oop punte in lemoen en plaas op tafel.
Lewer 24 rolletjies.
WRAPS MET KOUE VLEIS EN SLAAIE:
Volgraan wraps met koue vleis, tuna, eierslaai, shrimps of hoenderslaai. Hierby kan jy mosterdsous, “sweet chilli-sous” of ander lekker souse bedien.
So bietjie slaptjips, wedges of plat gebraaide aartappels sal die prentjie voltooi.
KUBAANSE PESTO STEAK BROODJIES:
Fransebrood somme die laaaaaaang een
Tamaties in skywe gesny
Skywies kaas wat lekker smelt [mozarella of so]
6 - 8 Minute steaks
Braai minute steaks vinnig in botter, en smoor uieringe.
Sny die fransebrood in die lengte deur.
Smeer lekker dik met die pestosous. [jy kan brood botter ook, as jy wil]
Pak die kaasskywe, uieringe en tamatieskywe op brood.
Sit dan die minute steaks bo-op dit.
Draai toe in foelie en sit op rooster vir so 10 minute tot kaas lekker gesmelt het.
Geniet, want jy gaan beslis!
ROGBROOD MET BEET: [DIE NATHANIëL TAFEL]
12 Jongbeetjies, gekook of gebak
Rissiekonfyt of soetrissiejellie (of enige ander soet, maar branderige konfyt)
100g Sagte bokmelkkaas
12 Snye rogbrood, in vierkantjies gesny
Skil die beet terwyl dit nog warm is. Sny in skyfies in ’n bak en roer ’n lepel of twee van die konfyt daardeur. Laat afkoel. Smeer die bokmelkkaas op die brood.Pak die beetskyfies daarop. Geur met swartpeper. Tooi met roketblare en dien op.
BOEREWORS, BRIE & BRIOCHE:
6 groot of 12 klein brioche-broodrolletjies
(of sagte broodrolletjies)
2 t druiwepitolie
1 klein kool, fyngesny
1 wortel, fyngesny
1 rooi ui, fyngesny
2 t soetrissiesous
500g boerewors, oondgerooster
Verhit olie in groot pan. Voeg kool, wortel en ui by. Braai oor hoë hitte tot gaar, maar steeds ferm. Roer sojasous en soetrissiesous by. Sny broodrolletjies oop. Skep die groente in die holte. Plaas stukkies boerewors bo-op. Rangskik snye brie bo-op. Garneer met dun repies agurgies. Bedruip met ekstra soetrissiesous. Sprinkel met pietersielie.
BUNNY CHOW MET BOTTERHOENDER:
Dié gereg is trots Suid-Afrikaans en jy kan dit selfs ses uur voor jou gaste opdaag al berei– hou net die gaar hoender en die botter eenkant en voeg dit by net voordat jy dit ... wil bedien. Jy kan die sous warm maak terwyl die broodjies in die oond lekker bros word. Die resep is genoeg vir agt mense.
12 ontbeende hoenderborsies, vel verwyder
3 knoffelhuisies, geskil en fyn gedruk
45ml vars gemmer, fyn gerasper
die sap van 1 groot suurlemoen
375ml dik ongegeurde jogurt
1kg ryp, sappige tamaties, geskil
5ml fenegrieksade, grof gemaal
sout en vars gemaalde swart­peper
75g koue botter
8 groot broodrolletjies
1. Sny drie of vier diep kepe in die hoenderborsies en plaas in ’n bak saam met die knoffel, gemmer, suurlemoensap en rissiepoeier. Vryf die mengsel in die vleis in en laat vir 30 min staan.
2. Meng al die bestanddele vir die marinade en giet dit oor die hoender, meng goed, bedek en laat vir 1-2 uur in die yskas marineer (maksimum 3 uur).
3. Verhit die oond tot 200°C. Skep die hoender uit die bak (moenie die marinade afvee nie) en pak in ’n enkellaag in ’n oondvaste bak. Bak vir 7 minute, verlaag die hitte na 170°C en bak vir nog sowat 12 min of tot heeltemal gaar. Hou eenkant.
4. Berei die sous: Verwerk die tamaties tot ’n growwe salsa in ’n voedselverwerker en giet dit in ’n groot, plat pan. Roer die res van die sousbestanddele (behalwe die room en botter) by en laat kook oor matige hitte vir 8 tot 12minute of totdat die sous effens verdik en gereduseer het. Roer die room by, verlaag die hitte en laat prut vir nog 5 minute.
5. Sny die bokante (behou vir dekseltjies) van die rolletjies af en hol dit uit (los ’n 5mm “muur”). Bestryk die rolletjies bo-op en aan die kante met gesmelte botter.
6. Plaas die rolletjies op ’n bakplaat en bak by 190°C vir sowat 5 min of tot goudbruin en bros.
7. Sny die hoender in happie-grootte stukkies en roer dit by die sous. Laat prut oor lae hitte vir ’n paar minute totdat die hoender heeltemal warm is.
8. Sny die koue botter in blokkies en roer een vir een by die sous. Geur met sout, peper en ’n bietjie suurlemoensap, indien verkies.
9. Skep die hoender in die warm rolletjies en sit die dekseltjies op. Sit dadelik voor.
GRILLED CHEESE SLOPPY JOE:
So here's what you'll need to get a little sloppy...
- 2 tbsp medium cheddar - shredded
- a couple potato chips - I used pickle chips because they're my favorite thing EVER
So yeah, get it and shred it up. The finer it's shred, the better it'll melt.
When you're trying to use a bun, you'll want to cut it so that the two bready sides can function as the outside toasted pieces. I know that makes absolutely no sense, but basically you'll want to use the sides that are not the butt so that you get that nice toasty texture.
Righty-o, so now that you've got your bread sliced, you'll want to pack on a hunk of shredded cheese. I made this at like nine in the morning and I ended up eating like half of the cheddar I cut, so I kept having to shred more. That's totally fine - it's actually exactly what Tillamook wants; their customers eating whole blocks of cheese at nine in the morning.
Now pile on that sloppy mix - EXTRA SLOPPY. I know how you'z kids like 'em extra sloppy. **Now someone yell "Lady you're scaring us!"**
And if you haven't had pickle chips, get yourself some. That's it.
So pile on a few or smash 'em on. It really doesn't matter. They'll get crushed anyway.
Since it's cooking on such a low heat, it'll take like 7 minutes to cook on each side. Because brioche burns so quickly and since you want your cheese to be able to travel through the holes, it's very important that you give it ample time to cook. Don't try to rush it. Relax, drink a beer. Unless it's nine in the morning, and in that case, drink a bloody mary or something.
This is what it should look like if your cheese was able to melt out through the holes. If it didn't, simply just smack some shredded cheese on the outside and grill it so that it cooks it real quick. It'll work the same way but the hole method is much more fun. It made me feel like a scientist! A grilled cheese scientist!
After that, you'll want to take it off the stove-top, let it set for a minute, and then serve it while it still looks all pretty and delicious like the one below.
OPGESTAPELDE TOEBROODJIES: [HUISGENOOT]
1 groot ciabatta-rol of 4 klein rolletjies
125 ml (½ k) basiliepesto
250 ml (1 k) gepekelde soet- of pikantrissies
500 g gemengde kouevleise (salami, ham, gerookte hoender)
200 g mozzarellaballe, in skywe gesny
1 groot bos roketblare, gewas
1. Sny die ciabatta oorlangs middeldeur en smeer albei kante met botter en pesto. Pak ’n laag rissies op die onderste sny brood. Bedek met ’n milde laag kouevleise en kaasskywe.
2. Bedruip uiemarmelade oor die kaas en geur met sout en peper. Bedek met roket en ’n sny ciabatta.
3. Draai elke toebroodjie styf toe met kleefplastiek en plaas op ’n bord. Wanneer almal berei is, sit die bord in die yskas vir minstens ses uur met iets swaars daarop om te sorg dat al die bestanddele en geure goed meng.
4. Verwyder die kleefplastiek en sit voor.
STEAK BROODJIE: [HUISGENOOT]
2 x 200 g lendeskyf/riboog-steak
80 ml (⅓ k) braaivleismarinade
4 panini-broodjies of ander broodrolletjies
500 ml (2 k) roket
200 ml tzatziki
1. Voorverhit die oond tot 180 ˚C.
2. Geur die steak met van die olyfolie, braaivleismarinade, sout en peper.
3. Verhit ’n riffelpan en braai die steaks oor baie hoë hitte vir sowat 3-4 minute aan albei kante, of tot mediumgaar. Laat rus die vleis ’n paar minute en sny in skywe.
4. Halveer die panini en sit die helftes op ’n bakplaat. Rooster in die oond of ’n riffelpan tot die brood effens bruin raak.
5. Bedruip die broodjies met van die olyfolie. Rangskik die roketblare bo-op die broodjies gevolg deur die vleisskywe.
6. Skep lepelsvol van die tzatziki op die vleis en sit die ander helfte van die broodjie bo-op.
HAM & PROVOLONE PANINI WITH PINEAPPLE PEPER CUTNEY:
1 jar Crosse & Blackwell® Pineapple Pepper Chutney
1 pound provolone cheese slices
1.Butter one side of each slice of bread; put four slices, buttered side down, on a work surface.
2.Top with mustard, ham, cheese and peppers; spread with a generous portion of chutney.
3.Top each with a remaining slice of bread, buttered side up.
4.Heat a panini pan until hot OR do it in a skillet.
5.Cook sandwiches until golden brown.
NOTE: This is a great main dish, or cut into smaller pieces for a quick hot appetizer.
THE ULTIMATE BLT-SANDWICH: [March 13, 2012 in Uncategorized]
I wanted to condense the tomato flavour and thought of making a really rich, chunky and thick tomato sauce but didn’t want this to make the sandwich too soggy or messy to eat. I then thought of roasting the tomatoes with garlic and thyme as I did this last year for a tart and the flavour was beautiful and intensely tomatoey. And this morning when I put “BLT” into Pinterest to see what it would bring up, what do I find? One of my recent food blog addictions, Not Without Saltdid something very similar last year, roasted tomatoes and all. Great minds think alike I think!
BILTONG SPREAD: [ONBEKEND] HEERLIK!
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker.
Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.
Spread on bread canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.
Hierdie is heerlik as 'n dip, op toebroodjies en baaaaaaaaie lekker op gebakte baadjie-aartappels. Ek het dit al in gebakte "butternut" ook gesit, met ekstra bietjie kaas bo-oor en dan net in mikrogolf gesit dat die kaas kan smelt.
PANERA BREAD GRILLED BANANA SANDWICHES:
4 (3/4"-thick) slices White Whole Grain bread
Cut off ¼ of the banana and mash in a bowl with a fork; stir in
the cream cheese, peanut butter, honey, and salt. Spread over 2
Coat a large skillet with cooking spray and place over medium-high
heat. Slice the remaining banana in half lengthwise and then in
half crosswise. Place the banana halves in the pan and cook until
caramelized. Arrange the bananas over the cream cheese spread and top with the remaining slices of bread.
Wipe out the skillet, add a spritz more cooking spray, and place over medium heat. Add the sandwiches and cook until browned on each side.
SHUSI-TOEBROODJIES: [Kosblik en vingerhappie idee:]
Kaassmeer, met gerasperde biltong
Marmite, en kaas
Appelkooskonfyt en peanutbotter
Rol nou die broodjie op soos 'n worsie.
As die broodrolletjie loskom, steek met 'n tandestokkie vas .
Steek stukkies vrugte vas met die tandestokkies vir ekstra garnering.
FRANSE BRAAIBROODJIES: [HUISGENOOT]
1 pakkie “heat and eat” Franse brode, (2 brode)
125 gram roomkaas met soetrissies
5 tamaties, gesny
’n Handvol basilieblare
375 ml mozzarella
Halveer die Franse brode en smeer met roomkaas (dit is soos gom wat die brood bymekaar hou)
Vul met tamatie, uie en basilie.
Strooi mozzarella oor en maak die broodjies toe.
Plaas die brood in ’n braairooster en braai tot goudbruin, effens geskroei, en die kaas gesmelt is.
FRENCH TOAST WAFFLES:[UNKNOWN]
Servings: 4 servings (serving size: 4 waffles)
BILTONG, AVO EN FETA TOEBIE:
Biltong (Lekker fyn biltong werk lekker)
1 wieletjie Feta kaas (enige soort)
4 Snye brood (toast werk beter as vars, dit breek nie so maklik nie)
Skil die Avo. "Mash" die avo en feta saam tot 'n lekker pasta. Voeg die biltong by en meng. Skep nou die pasta op die brood. Die pasta kan ook gekomplimenteer word met mayonaise, soet-suur sous of soet-rissie sous. Die vier snye brood behoort 2 mense lekker te vul. Ek eet gewoonlik 'n halwe avo op 2 snye brood.
BRAAIBROODJIE: [BRON ONBEKEND]
Meng 1 pakkie bacon bits met 2 koppies gerasperde kaas.
Meng 1 houertjie karringmelk met klein pakkie 500g bruismeel.
Gooi driekwart van kaas en beacon by meelmengsel.
Sit in broodpan - gooi res van kaas en beacon bo- op.
Bak 1 uur 180 grade.
Maak n groterige brood - genoeg vir so 8 mense
BILTONG-DRIEHOEKE: [WILNA MYBURGH]
Daar is min eetgoed wat so gewild soos biltongbroodjies is. Afhangend van die driehoeke se grootte sal jy uit elke dubbel sny brood 4 of 8 driehoeke kry en kan dus maklik soveel maak soos benodig.
1 witbrood, gesny
'n paar snytjies biltong
Maak toebroodjies met twee snye brood net gesmeer met margarien. Sny dan die korsies af. Afhangend van die grootte van jou brood en hoe groot jy die driehoekies wil maak, kan jy of dit nou in vier driehoeke sny, of dit in vier kwarte sny en dan ui elke kwart twee driehoekies maak.
Smeer nou al die kante van elke driehoek en druk dit in die fyn biltong sodat dit heeltemal bedek is. Doen so voort tot almal klaar is. Rangskik dit op 'n bord en garneer met die gesnyde biltong.
Hierdie resep is die Suid Afrikaanse weergawe van die "toasted ham, cheese and tomato" broodjie.
Op 'n sny wit brood gooi jy biltong poeier (verkrygbaar by jou gunstelling slaghuis), 'n paar snye kaas en tamatieskywe. Gooi so bietjie peper oor (sout is nie nodig aangesien die biltong baie sout is) en sit nog 'n sny bo-op om 'n toebroodjie te maak.
Smeer nou die buite kante van die toebroodjie met botter sodat die brood nie te vinnig brand nie en plaas op 'n rooster oor matige kole. Draai die broodjies totdat albei kante mooi gerooster is en sit dadelik voor.
Ander variasies is om uie by te voeg of om die biltong te los en net kaas, tamatie en uie met sout en peper te rooster wat ook baie lekker is.
MARKBROODJIE: [Kosredakteur: Vickie de Beer]
Koop ’n lekker brood op die mark en soek summier die naaste koelteboom om net daar aan jou vonds te smul - saam met ’n yskoue biertjie natuurlik.
1 tuisgebakte brood, in dik skywe gesny
regte, egte plaasbotter vir die smeerslag
’n hand vol vars roket- of kruieblare
100 g bloukaas - ons het ’n lekker karoobloukaas gekoop en dik skywe daarvan op die brood gesit
100 g gesnyde biltong
125 ml (½ k) druiwekonfyt, of kyk wat jy kan kry. Daar is ’n wonderlike verskeidenheid blatjang en konfyte soos uiemarmelade op die markte
60 ml (¼ k) crème frâiche
1 Smeer die brood lekker dik met die plaasbotter. Begin met die roketblare en sit lappies kaas en biltong bo-op.
2 Eindig met skeppies druiwekonfyt en crème frâiche of dik room.
BAKED EGG SALAD: [By: Tess Gardner for RecipeLion]
1.Preheat oven to 325 degrees F. Place eggs in muffin tin and bake for 30 minutes. Remove pan from oven and cool on wire rack for 10 minutes. Remove eggs from pan and place in cold water until completely cooled.
2.Gently tap and roll eggs to break shells; peel off remaining shell. Chop eggs and add all remaining ingredients to bowl and mix well. Serve over lettuce or on bread.
Maak dit in jou Buksie of in muffinpan op die rooster met foelie bedek.
OLYMPIC PUB STEAK SANDWICHES: [MR FOOD]
•5 tablespoons butter, softened, divided
•1 tablespoon cracked black peppercorns
•2 (8-ounce) strip steaks
•2 crusty hoagie rolls, cut in half horizontally
1.In a small bowl, combine blue cheese, 1 tablespoon butter, and garlic; mix well and set aside.
2.In a large skillet over medium-high heat, melt 2 tablespoons butter; add onions and salt and cook 10 to 15 minutes, or until browned, stirring occasionally. Remove to a dish and set aside.
3.Press peppercorns into both sides of steaks. In the skillet or on a griddle pan, melt remaining butter over medium-high heat. Add steaks and cook 5 to 6 minutes per side for medium doneness. Slice steaks across the grain and distribute evenly on hoagie roll halves. Top with onions and blue cheese mixture; serve immediately.
BOSTON LOBSTER ROLL: [BOSTON DISCOVERY GUIDE]
2 (1 1/4 pound) lobsters, boiled or steamed, meat chopped into small chunks
2 New England-style hotdog rolls (split along top, not side)
potato chips and pickle, for serving (optional)
2 scallions (optional), sliced thin
1) Mix lobster meat with mayonnaise in a large bowl. Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together. Add 2-3 grinds of black pepper. Mix in diced celery. Cover the mixture and chill in the refrigerator for at least 1 hour.
2) Meanwhile, preheat a skillet (preferably cast iron) to medium heat. Spread the softened butter on both sides of each hotdog roll. Place a buttered side down on the skillet and toast each side for 2-3 minutes, or until golden-brown. You can also toast the bottom for a couple of minutes if you want.
3) Fill each toasted roll with the chilled lobster mixture. Serve immediately with lemon wedges, potato chips, and pickles. If you want a bit of spice to your lobster roll, add scallions and a dash of cayenne
HAM AND RPVOLONE PANINI WITH PINEAPPLE PEPPER CHUTNEY:
4.Heat a panini pan until hot.
SAUSAGE AND CHEESE BREAD: [YUMMY]
TEQUILA LIME GRILLED CHICKEN CLUB SANDWICH WITH GUACAMOLE AND ROSTED JAPAPENO MAYO: [25 GRILLED RECIPES]
1.Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt and pepper in a food processor.
2.Place both the chicken and the marinade in a freezer bag and marinate over night.
3.Heat he grill to medium-high, brush it with oil and grill the chicken until cooked, about 5-7 minutes per side.
4.Assemble the sandwich and enjoy!
ASPARAGUS GRILLED CHEESE SANDWICH: [MELTING CHEESE SANDWICHES]
3. Roast in a preheated 400F oven until tender, about 10-30 minutes.
Roasting time can vary greatly depending on how thick your asparagus is.)
Maak oor die kole soos braaibroodjies in toeknyprooster of in snackwich of toebroodjierooster.
BACON GUACAMOLE GRILLED CHEESE SANDWICH: [MELTING CHEESE SANDWICHES]
1.Cook the bacon until crispy and set aside on paper towels to drain.
2.Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3.Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
BUFFALO CHICKEN GRILLED CHEESE SANDWICH: [MELTING CHEESE RECIPE]
¼ cup cooked shredded chicken, warm
½ tablespoon mayo (optional)
½ cup cheddar cheese, room temperature, grated
1.Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2.Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3.Heat a non-stick pan over medium heat.
4.Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
CAPRESE GRILLED CHEESE SANDWICH: [By: Kevin of Closet Cooking]
For a unique and luxurious twist on the classic grilled cheese sandwich recipe, try out this Caprese Grilled Cheese Sandwich from Kevin of Closet Cooking. Fresh mozzarella and basil pesto make this perhaps the best gourmet grilled cheese sandwich.
1 large ripe tomato at room temperature, sliced 1/4 inch thick
1 ball fresh mozzarella cheese at room temperature, sliced 1/4 inch thick
4 tablespoons basil pesto sauce
1.Assemble sandwich and grill until golden brown and the cheese has melted, about 2 to 3 minutes per side.
DOUBLEDECKER CLUB SANDWICHES:
Slices of different cheeses and meats and dollops of different toppings are all it takes to make these Doubledecker Club Sandwiches. In under 20 minutes, you'll have a sandwich that fill everyone's bellies.
•1½ tablespoons prepared horseradish
•1 teaspoon honey mustard
•1/8 teaspoon garlic salt
•Dash of ground white pepper
¾ pound thinly sliced cooked ham
•12 slices whole wheat bread, toasted
•4 (1-ounce) slices Swiss cheese
•8 leaf lettuce leaves
•¾ pound sliced cooked turkey
•8 slices tomato
•4 slices bacon, cooked
•16 pimiento-stuffed olives
1.Combine first 5 ingredients in a medium bowl.
2.Layer ham evenly on 4 slices of bread. Top each with 1 heaping teaspoon sour cream mixture, 1 slice cheese, 1 lettuce leaf, 2 slices of tomato, and 1 slice of bacon. Top with remaining slices of bread.
3.Skewer 1 olive onto each of 16 sandwich picks. Cut each sandwich into 4 triangles, and secure each triangle with a sandwich pick.
You'll save time and nutrients by leaving the peel on the tomato. Just slice away!
PREGO ROLLETJIES: [WENKOS VIR ‘N WENSPAN]
Dosyn broodrolletjies, gehalveer en gesmeer
¼ kop worcestersous
¼ kop olyfolie
2 gekapte brandrissies, verwyder pitte vir meer matige geur
11 sirlion-steaks 1,5cm dik
100ml chilli garlic sous
OM VOOR TE SIT :
Meng al die bestanddele vir die marinade en marineer die steaks daarin vir ‘n paar uur of oornag.
Sorteer die uie in die olie tot sag en tot effens gekaramelliseer is. Voeg die knoffel en brandrissiesous by en prut tot geurig en effens verdik.
Panbraai die steaks tot die verlangde gaarheid, plaas op die broodrolletjies tesame met ‘n paar roketblare. Skep die uiemarmelade bo-op.
APPLE AND AGED CHEDDAR GRILLED CHEESE SANDWICH: [By Kate Ramos]
Total Time: 15 mins | Makes: 1 sandwich
1.Heat a large frying pan over medium-low heat. Meanwhile, spread butter on one side of each slice of bread.
2.Once the pan is warm, add one slice of bread, buttered side down, then top with half of the cheese, all of the apple slices, and finally the remaining cheese. Close the sandwich with the second slice of bread, buttered side up.
3.Cook until the bread is toasted and the cheese is melted, about 3 minutes per side.
BBQ TURKEY SANDWICHES:
In a large saucepan, cook chopped onion in oil until tender. Stir in chili sauce, brown sugar, Worcestershire sauce, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered for 5 minutes.
Stir in cooked, shredded turkey. Serve over hamburger buns.
OLYMPIC PUB STEAK SANDWICH: [MR FOOD]
GRILLED PIZZA SANDWICHES: [MR FOOD]
Move over grilled cheese, and say hello to Grilled Pizza Sandwiches - they're a pepperoni lover's dream! You'll want to buy a loaf of
sturdy bread to contain all the ooey-gooey pizza mixture.
6 ounces packaged sliced pepperoni
1.Combine mayonnaise and Italian seasoning in a small bowl; spread 1/3 of mixture evenly on 1 side of bread slices.
2.Layer pepperoni and cheese on mayonnaise side of 4 bread slices; top with remaining bread slices, mayonnaise side down.
3.Spread 1/3 of remaining mixture on tops of sandwiches. Place sandwiches, mayonnaise side down, in a hot griddle or large nonstick skillet. Cook over medium heat until bread is golden. Spread remaining mayonnaise mixture on ungrilled sides of sandwiches; turn and cook until sandwiches are golden.
AVO BLT WITH FRIED EGG AND CHIPOTLE MAYO:A BLT
(Bacon Lettuce and Tomato) sandwich dressed up with avocado, a fried egg and some chipotle mayo.
1.Assemble sandwiches and enjoy.
BACON JAM BLT: [CLOSET COOKING]
1.Cook the bacon until crispy, assemble the sandwich and enjoy.
CORNED BEEF GRILLED CHEESE SANDWICH WITH GUINNESS CARAMELIZED ONIONS: [CLOSET COOKING]
1.Heat the oil in a pan over medium heat.
3.Add 1/4 cup Guinness , cover and simmer until the liquid has mostly evaporated, about 15 minutes and repeat three more times.
4.Remove from heat and mix in the Worcestershire sauce and grainy mustard.5.Heat a non-stick pan over medium heat.
6.Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the onions, the corned beef, the remaining onions, cheese and finally the other slice of bread.
7.Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
GOURMET TUNA SALAD SANDWICH: [EVERYTHING IN MODERATION]
JALAPENO POPPER GRILLED CHEESE SANDWICH:
•2 jalapeno peppers, cut in half lengthwise and seeded
•2 slices sour dough bread
•1 tablespoon butter, room temperature
•2 tablspoons cream cheese, room temperature
•1/2 cup jack and cheddar cheese, shredded
•1 tablespoon tortilla chips, crumbled
6.Heat a non-stick pan over medium heat.
7.Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
LUCKY CLUB SANDWICH: [by Bertus Basson]
10g pickles, sliced
40g good quality cheese
1.Place the first slice of bread in front of you to start building the sandwich
2.Start with the lettuce, then add the tomatoes and onions
3.Place the next slice of toast on the stack
4.Place the pilchards and cheese and position the last slice on top
5.Place in a toaster until golden brown and serve hot.
POTATO SNACKWICH SANDWICH: [recipe source: My Collection]
Take a pan,add oil,fry the onions till transperent.Add tomato,mashed potato,all powders,ginger-green chilly paste and salt.stir well.Let it cook for a minute and turn off stove and your curry is ready to use.
Make your sandwich and fry in your snackwich maker untill golden brown.
HOT DOG TOASTIES: [SANDWICH OR SNACKWICH MAKER RECIPE]
Ingredients (per toastie)
2-3 teaspoons tomato ketchup
•Use a rolling pin to flatten the slice of bread and then butter one side.
•On the unbuttered side, spread tomato ketchup evenly.
•Place the frankfurter along the longest edge and roll the bread around it.
•Place diagonally in the sandwich toaster.
•Toast until pale golden brown.
By die kamp kan jy dit met enige bottel plat rol en as jy nie jou snackwich of sandwich maker byderhand het nie, braai dit in jou platboompan wat met bietjie botter gesmeer is tot goudbruin.
GRILLED CHEESE AND BROCCOLI SANDWICH: [(photo by tamaraburross)
MENSE DIS HEERLIK EN GESONDE BRAAIBROODJIE!
GRILLED VEGGIE SANDWICH - BRAAIBROODJIE!
Green chutney 4 tsp
1.Slice the veggies and gather all the other ingredients, in between the two slices, spread green chutney, place a slice of cheese and arrange the veggies and sprinkle pepper over it.
2.Lastly sliced potatoes and close the sandwich with other slice of bread and repeat the same for the next pair of slice. Place it in a greased sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions.
•No specific recipe for this, you can skip any one or two, still tastes great!
•I made it in my sandwich maker, dont worry if you dont have one, you can make it in tawa too. You can also use the griller plate if you have it.
BALSAMIC ROASTED CHERRY, DARK CHOCOLATE AND BRIE GRILLED CHEESE SANDWICH: [CLOSET KITCHEN]
A summery grilled cheese sandwich with balsamic roasted strawberries, dark chocolate and plenty of melted brie.
1.Toss the cherries in the balsamic vinegar, place them on a baking sheet in a single layer, roast in a preheated 450F oven for 15-20 minutes.
2.Heat a pan over medium heat.
3.Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the chocolate, cherries, the remaining cheese and finally the other slice of bread with buttered side up.
4.Grill until golden brown and the cheese and chocolate has melted, about 2-4 minutes per side.
APPLE AND CHEESE SANDWICH: [UNKNOWN SOURCE]
Now, this is not my favorite sandwich. I’ve had so many sandwiches that I love I can’t remember them all. I think this is certainly one of the most memorable ones.
Thick (4th inch to a half inch) slices of fresh, homemade, whole wheat bread from a friend who makes the best bread ever
Half of a crisp, slightly sour, slightly sweet granny smith apple
And, finally sliced cheddar cheese. Not American, REAL cheese!
It fully met my expectations. Delicious, but rough and ready! Just what I’d want for breakfast if I was on a perilous quest to save my home from evil rat overlords! I gloried in the thought of being one smidgen closer to adventure. Crisp apple, thick warm bread, and cheese.
ASPARAGUS GRILLED CHEESE SANDWICH: [YUMMY FUNNY]
An amazing breakfast sandwich recipe.
Maak 'n braaibroodjie hiervan in jou toeknyprooster.
Jy kan ook 'n gebakte eier hierop plaas voordat jy dit rooster.
CAPRESE GRILLED CHEESE SANDWICH: [from Closet Cooking]
1. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.
CARAMEL APPLE GRILLED CHEESE SANDWICH WITH BACON: [from Closet Cooking]
1.Heat a pan over medium heat.
2.Butter the outside side of each slice of bread, place one slice in the pan buttered side down, top with half of the cheese, the apple, caramel sauce, bacon, the remaining cheese and finally the other slice of bread.
3.Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
If you prefer the apples to be tender, and they stay in the sandwich better that way, saute them in a touch of oil or bacon grease until just tender, about 1-2 minutes per side, before adding them to the sandwich.
EGG SALAD SANDWICH: [TASTYDAYS] YUMMY!!!!
A egg salad sandwich comprises of a filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. A closely related sandwich filler is egg mayonnaise, where chopped hard-boiled egg is mixed with mayonnaise only.
SAMPIOENSOUS BROODROLLETJIES: 3 bestanddeel*
Gooi room by en bietjie maizena om dit dik te maak.
Hol cocktail-buns uit van di een kant af.
Skep lepelsvol van die sampioen mengsel binne-in.
Heerlik vir ontbyt saam met roereier/gebakte eier en stukkie wors.
MY FAMILY'S FAVORITE EGG SANDWICH: [MR FOOD]
1.Coat a 2-cup measuring cup or small round microwave-safe bowl with nonstick cooking spray.
2.Break the egg into the cup and scramble then mix in the cheese, sausage, and scallions.
3.Microwave at high power for 1 minute, or until set. (Microwave oven temperatures vary, so adjust cooking time according to your microwave.)
4.Meanwhile, toast the bagel. Place the cooked egg in the bagel, and serve.
BOEREWORS BRAAIBROODJIE: [RECIPE ALETTA LINTVELT PICTURE MYBURGH DU PLESSIS]
Once you’ve tasted one of these braaibroodjies, you’ll light a fire just to make one!
4 thin boerewors sausages, about the length of your hand
1 tin Rhodes braai relish (410 g)
1 – 2 cups grated mozzarella
1.Braai the boerewors and heat the tomato relish in a potjie over the fire.
2.To make a sandwich, butter the bread on 1 side only. On the unbuttered side of a slice, sprinkle some cheese and add a few onion rings. Put the other slice on top with the buttered side facing out. Braai over medium-hot coals until the bread is golden brown and the cheese has melted.
3.Open up your braaibroodjie and add 1 – 2 tablespoons of relish and a few pieces of boerie. Stick your sandwich back together and serve immediately.
If you want to make a jaffle, don’t add the ingredients in stages – add the cheese, onions, wors and relish at the same time.
APPLE PIE GRILLED SANDWICH: [CLOSET COOKING]
OMW HIERDIE LEKKER HEERLIK!
STRAWBERRY AVOCADO SANDWICH: [UNKNOW SOURCE]
HAM AND POTATO SALAD SANDWICH: [BY MONA]
1/2 C potato salad
4-5 dill chips
Spread miracle whip on both pieces of bread. Add mustard to one slice. Place ham on mustard side, potato salad on the other slice. Add swiss cheese on top of ham, pickle slices on potato salad. Combine both slices. Cut in half and enjoy! Add your own personal favorites..red onions, celery, olives, tomato slices and lettuce, The possibilities are endless! The potato salad is also a hit on BLT's, deli roast, fried bologna or salami sandwiches. It would even be great on burgers! You be the judge...
MONA'S POTATO SALAD:
3 medium russet potatoes (boiled and chopped)
1/8 tsp Lawry's garlic salt
1/2 C mayonnaise (add more for desired consistency)
2 tsp dill relish (substitute sweet relish if desired)
1/8C chopped red bell pepper
My husband is the one that actually had the idea for this sandwich and it has been a favorite ever since!
FRIED GREEN TOMATO AND SHRIMP REMOULADE PO BOY: [CLOSET COOKING]
1kg shrimp (shelled and deviened)
CHICK FIL A COPYCAT CHICKEN SANDWICHES: [Adapted from a recipe by Food Network Kitchens]
1 tablesoon paprika
1.Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
2.In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
3.Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
4.Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.
ANCHOVY TOAST: [Author: anél potgieter . lifeisazoobiscuit.com]
•large squeeze of fresh lemon juice
•1 egg, hard boiled
•1 ½ Tbsp butter
•large pinch of cayenne pepper
•4 slices of whole wheat toast
1.Put the anchovies and lemon juice in a pestle and mortar and pound till fine.
2.Add the hard boiled egg yolk, butter and cayenne pepper and pound till fine.
3.Spread mixture over hot toast and sprinkle with chopped parsley.
4.Optional: You can chop the white of the egg finely and add that to the anchovy toast.
ANKE’S BRILLIANT BRAAI BRUSCHETTAS: [FRESH LIVING]
Grilling the bread over the coals imparts a smoky flavour that's hard to beat.
500 grams mixed tomatoes, like rosa, cherry and green
60 ml PnP chopped chives
1 handful PnP basil , torn
1 dash PnP balsamic vinegar
1 PnP ciabatta loaf , or sourdough loaf, thickly sliced
1 PnP garlic clove
•Roughly chop tomatoes so that they're evenly sized.
•Toss herbs, a glug of olive oil and balsamic vinegar through tomatoes and season well.
•Brush bread with olive oil and grill over medium-hot coals until toasted and slightly charred in places.
•Rub once or twice with a garlic clove.
•Top with tomato mixture while hot.
TOAST STACK [ROOSTERBROOD BIEFSTUK STAPEL: [MOOILOOP TV - Kook Insetsel – Tossie Vermaak
(Genoeg vir een stapel)
3 snye brood in ronde ringe gesny
¼ kop gesnipperde blaarslaai
¼ kop gesnipperde tamatie
¼ kop gesnipperde ui
¼ kop gesnipperde komkommer
1 teelepel soetrissiesous
1 sny bief fillet
½ teelepel horseradish
½ kop grof gesnyde groen, geel en rooi soetrissie
½ kop wit sampioene
¼ kop gerasperde kaas
Swartpeper / sout
1.Sny brood in ringe, botter effens en rooster.
2.Plaas een sny brood in ringvorm (gebruik selfs ‘n blikke waar beide kante oop is).
3.Druk eerste stuk roosterbrood vas.
4.Meng blaarslaai, tamatie, ui en komkommer en giet op roosterbrood.
5.Drup van die manyonnaise, soetrissie-sousmengsel bo-oor.
6.Plaas tweede stuk roosterbrood op die slaai en druk af.
7.Braai biefstuk op warm plaat nadat dit met olyfolie gesmeer is.
8.Smeer horseradish op die biefstuk en plaas op die tweede stuk roosterbrood.
9.Gooi gebraaide soetrissies en sampioen op die biefstuk, gevolg deur die gebraaide spek.
10.Plaas die laaste stuk roosterbrood op die stapel en druk weer vas.
11.Maak avokadopeer fyn, voeg bietjie sout, swartpeper en suurlemoensap by.
12.Skep avokadopeer bo op die laaster stuk roosterbrood en laastens sprinkel gerasperde kaas en fyngekapte pietersielie bo-op die avokadopeer.
13.Drup die orige mayonnaise, soetrissie-sous oor en geniet.
THE GIANT BRAAIBROODJIE: [JUSTIN BONELLO]
If you are South African then you have to have grown up on braai broodjies – basically toasted sandwiches cooked over a fire – but let me explain: they are so much more than a sandwich, so much more than a toasted sandwich. The smokey taste from the fire, the slow melt of the cheese and the smell of the onions cooking away safely inside them, hmmmmm. And you don’t need to cook anything else on a fire in order for it to be a braai. I am the ultimate lazy braaier, have been known to light a fire mid-afternoon so that we can have a braai-broodjie snack. Well you can imagine when we saw a recipe for giant braai-broodjies, really awesomeness on a fire.
BRAAIBROODJIE: [deur Barbara Joubert]
DIT BLY MAAR 'N WENNER!
Smeer 2 snye witbrood – dis die lekkerste. (Jy kan wel ander brood gebruik, maar is dit so lekker?) Plaas 2 snye kaas op die een sny brood. Sit die tamatieskywe bo-op en geur met sout en peper. Plaas uieringe bo-op. Sit die ander skywe cheddarkaas op die tweede sny brood. Sit dit, kaas ondertoe, bo-op die eerste sny. Druk die twee snye styf op mekaar vas. Party mense bind die broodjie vas met ’n toutjie, maar as jy ’n toeklaprooster gebruik, hoef jy dit nie te doen nie. Wanneer jou kole reg is (nie meer té warm nie) braai jy die broodjies taamlik hoog bo die kole. Draai hulle elke nou en dan om om seker te maak die kaas smelt en die uie word effens sag. Braai bruin soos jý daarvan hou.
THE DOUBLE TOASTIE BURGER: [ALL AMERICAN BURGER]
Certainly the most gluttonous on this list, the Double Toastie Burger involves stacking 100% beef burger patties, thin-cut Spanish chorizo and Monterey Jack cheese between several layers of cheddar-bacon Toasties (bread stuffed with—you guessed it—bacon and cheddar). Douse with spicy barbecue sauce.
HEERLIKE STAPEL BROOD BY BRAAIVLEIS: [BRON ONBEKEND by WATERTANDRESEPTE]
Ons het 'n ronde brood by een van die winkels om die hoek gekoop, dit in lae gesny Jy pak hom soos 'n ronde koek
1ste laag met (mayonaise en plain jogurt gemeng) gesmeer en komkommer daarop gepak 2de laag sandwich spread gesmeer en sandwich ham daarop gesit met 'n bietjie chilli sous daarop
3de laag Mayo mengsel gesmeer,blaarslaai en pynappel en bietjie aromat 4 de laag was tuisgemaakte kaassmeer gesmeer met gekookte eier skywe met sout en peper 5de laag Mayo mengsel met gerasperde kaas, uie, avocado en agurkies 6de laag was weer Mayo mengsel en tamatie skyfies.
HAWAIIAN HAM AND CHEESE SANDWICHES - aka: Tailgate Sandwiches] [pip and ebby]
Servings: 20 Ready in: 45 minutes
1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Line the bottom of the pan with the bottom halves of the sweet rolls. Top with the ham, then the provolone cheese slices. Spread the cream cheese onto the bottoms of the sweet roll tops and place them in a layer on top of the cheese.
2. In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and Parmesan cheese. Mix well and pour evenly over tops of the sandwiches. Sprinkle the poppy seeds over the top. Cover with aluminum foil and bake in the preheated oven for 25 minutes, or until warmed through. Cut at the seams with a knife and serve warm.
Maak in swartplatboompan soos met potbrood bak.
DIE ELVIS-BROODJIE: [Deur ARINA DU PLESSIS - foto: NEVILLE LOCKHART]
Wêreldwyd gons dit oor grondboontjiebotter en skielik pryk dié nederige pousebroodjie-smeer op al wat ’n spogspyskaart is. Ons toetskombuis wys jou hoe om die beste te haal uit dié superster onder die smere.
Elvis Presley, die koning van rock, was verslaaf aan pangebraaide broodjies met grondboontjiebotter, piesang, spekvleis en ’n lekseltjie konfyt (of jelly, soos die Amerikaners dit noem). Stel dit gerus op die proef – dis regtig lekker!
5 ml kweper-, druiwe- of appeljellie (of heuning)
1/2 piesang, gesnipper
2-3 stukkies brosgebraaide spekvleis
Sit die brood op ’n broodplank en smeer aan die een kant met botter. Draai dit om en smeer albei snye aan die ander kant met ’n dik laag grondboontjiebotter.
Smeer een van die snye met ’n bietjie konfyt (kweper of ander vrugtejellie) of heuning. Pak dun gesnyde piesang bo-op, gevolg deur brosgebraaide spekvleis.
Sit die ander sny brood, met die gebotterde kant na bo, bo-op. Verhit ’n droë pan tot warm en braai die broodjie tot goudbruin en bros aan albei kante. sny middeldeur en sit warm voor.
Lewer een porsie.
BILTONG AND ROCKET OPEN SANDWICH:
Low GI bread or seedloaf
Fat-free plain cottage cheese
Rocket , torn roughly into bite sized pieces
Lean ostrich sliced biltong
Spread low GI bread or seedloaf with fat-free plain cottage cheese, then layer rocket, sliced cucumber and lean ostrich biltong bits.
DELICIOUS POTATO SALAD SANDWICH WITH CRISP GREENS: YUMMY! [BUSINEES INSIDER]
Add some crunch to your potato salad by smearing it on some toasted bread. Topped with crisp greens, it's a whole new take on a summertime favorite.
STEFAANS SE LIGTE ONTBYT.......van my kindsdae af: [VLEISLAND RESEPTE VIR ALMAL]
Maak 2 snytjies roosterbrood..(BRUIN BROOD) smeer lekker dik botter op.
Skep nou daai aartappelslaai wat al 3 dae in die yskas staan bo op die roosterbrood, en druk dit lekker plat....
Maak nou n lekker BEKER sterk soet koffie, en eet n lekker ontbyt
BEST EVER TUNA SALAD:
1 can of tuna, drain and flake
Best Food/Hellmans mayonaise to desired consistency
1 T sweet pickle
scallion/green onion to taste, chopped fine
white pepper – to taste, optional
•Try to make the night before so the flavors have time to blend.
•Place all ingredients in a bowl and mix well.
•Do not add salt.
•Keep refridgerated until serving time.
•Best Ever Tuna Salad is ready to serve.
OPEN FACE EGG SALAD SANDWICH:
BEER BATTERED FISH SANDWICH:
Beer Battered Fish Sandwich Ingredients:
•2 white fish fillets (cod, snapper, halibut) bones and skin removed
•fresh cracked pepper and kosher salt
•1 cup beer batter (recipe follows)
•2 lettuce leaves
•2 hamburger buns, toasted if desired
•Homemade Tartar Sauce
•12 fluid ounces beer
1.Heat 2 inches of oil in a large pan or pot over medium-high heat until oil reaches 375 degrees. Note: Make sure the pan is large enough that the fish fillets wont be crowded when frying.
2.To make the batter whisk together flour, salt, pepper, garlic powder, and cayenne pepper.
3.Slowly whisk in the beer.
4.Sprinkle the fish fillets with salt and pepper. Dredge in flour. Dip into batter. Gently lay battered fish into oil. Fry until golden brown about 4 to 6 minutes. Transfer to a paper towel lined plate. Sprinkle with more kosher salt if desired.
5.To assemble the sandwich place 1 lettuce leaf and 1 - 2 tomato slices on the bottom portion of the bun. Top with fish. Spread tartar sauce generously on top of fish. Repeat to make other sandwich.
CUCUMBER CHICKEN PITA SANDWICHES: [from BETTER HOMES AND GARDENS]
1.For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint.
2.For each sandwich, place a pita bread round on a plate.
Top with lettuce, chicken, tomato, and feta cheese.
Spoon dressing on top.
Roll up the pita bread.
TOMATO AND OLIVE BRAAI BREAD: [Posted by Daily Dose of Fresh]
1 x loaf of bread (white or brown)
Garlic butter for spreading
Cut your loaf of bread length ways. You will get about 6 slices out of a loaf, we will only be using four. Spread the slices with the garlic butter.
Cut the tomatoes in slices and add to two halves. top with some chopped spring onion, salt and pepper and finish off with the olives.
Top with the mozzarella cheese. Spread the chutney on both sides of the other halves and assemble the sandwich. Place in between your BBQ hand grid and “braai” over hot coals, until bread is toasted and cheese melted.
BANANA SPLIT SANDWICH: [SIBA'S TABLE]
Siba shows you an indulgent snack perfect for a midnight feast.
"I also added walnut and honey, it was very delicious!!! ;)"
•2 slices white Sourdough bread
•2 tbsp crunchy peanut butter
•1 banana, sliced lengthways
•15g unsalted butter
•Pinch tsp all spice
Heat the butter, add the spices, add the banana halves cut side down.
Turn after 1 minute and cook for a further one-minute.
Spread the peanut butter, 1 tsp each side.
Top with the banana place the lid on and eat.
GRILLED CHEESE SANDWICH: [CAMPFIRE FOOD RECIPES]
Cast-iron pans are wonderfully versatile and do a great job over a campfire.
Ingredients: bread, butter, grated Cheddar cheese, optional fillings such as tuna salad or thinly-sliced Genoa salami
Butter one side of each piece of bread. Place one slice buttered side down on the hot pan, sprinkle with grated cheese, add topping, then more grated cheese, and finish with a slice of bread, buttered side up. Cook until golden and crisp on bottom, then flip and cook a minute longer.
UIE MARMELADE VIR MONSTER-BRAAIBROODJIE: [KOOKKAPPERJOLLE - ELZANNE]
Kyk, as my man iets eet en sê dis regtig lekker, dan is ek heel trots. Gewoonlik hou hy nie baie van snaakse smake en fusion kosse nie, en hierdie uie marmalade is glad nie sleg nie, al moet ek dit nou self sê.
Ons het die aand so bietjie gebraai en ek het besluit om ‘n “monster” ciabatta braaibroodjie te maak met o.a. gebraaide uie binne-in, en toe begin ek sommer net goeters by die uie gooi en eindig en ek op om sommer uie marmalade te maak. Dis heel prettig en sommer vinnig om te maak.
6 rooi of gewone uie (ek het rooi gebruik)
2 teelepels gemmer-knoffel pasta
3 plat teelepels Dijon mostert
3 groot opgehoopte eetlepels Huletts “treacle” suiker
5 eetlepels balsamiekasyn
Skil en sny die uie in helfde en dan in ringe.
Vlakbraai die uie in botter tot deurskynend en glanserig, en gooi die knoffelpasta en mostert by en roer goed deur. Draai nou die hitte laag.
Voeg nou die suiker by en laat karmaliseer, maar pasop vir brand. Hou die hitte laag.
Gooi die basamiekasyn by en roer goed deur. Vehoog weer die hitte en laat dit kook sodat al die asyn reduseer saam met die suiker tot ‘n dik stroop. Dit moet ‘n konfytagtige konsistensie vorm (soos ‘n marmalade), en dan is dit gereed.
Voila! Vinnig en maklik. Dit bêre lank in die yskas en is heerlik saam met kaasborde en koue vleis toebroodjies.
NOU VIR DIE MONSTER BRAAIBROODJIE:
1 ciabatta brood (loaf)
Sout, growwe peper en origanum
Sny jou ciabatta in die helfde.
Smeer albei kante lekker dik met basil pesto.
Pak net die onderste helfde met ‘n lagie tamatie. Gooi sout, peper en origanum bo-oor.
Nou vir ‘n lagie Chevin. Jy ka nook feta en Cheddar byvoeg vir ekstra smaak as jy lus is.
Eindig af met ‘n lagie uie marmalade en maak dan toe met die boonste helfde van die ciabatta.
Nou rooster toe! Rooster oor die kole oor lae hitte. Die broodjie moet eintlik net warm word en die kaas binne-in smelt vir tekstuur, dis regtig al. As die kole te warm is, lig maar die rooster bietjie hoer- die ciabatta moenie swart raak nie, anders word die kors te hard.
Wanneer die broodjie reg is, haal af van die rooster, sny in repe/ skywe en bedien dadelik- dit is heerlik!
WHOLEWHEAT, POPPY SEED BREAKFAST WRAPS: [Posted by Daily Dose of Fresh]
I DID IT MY WAY FRENCH TOAST: [Posted by Daily Dose of Fresh]
Don’t use fresh bread.
Use a hot pan! This will give your bread that lovely golden color.
GUILTLESS ZUCCHINI MARINARA SUBS: [REAL MOM KITCHEN]
5. Grab 6 crusty buns and slice them in half, length wise. Line a large cookie sheet with tin foil and lay them out onto it.
8. When your veggies are crisp tender add 1/2 teaspoon Italian seasoning...
and 1 cup marinara sauce. (I am aware that the marinara sauce above is only 3/4 of a cup...I ended up adding a bit more later. Just trust me...1 cup will do you right. If you would like more saucy-ness, feel free to add more.)
9. Grab the heavenly, cheesy subs and pile on the yummy zucchini filling. Load it down, man. This is the guiltless part. I think I read somewhere that zucchini only has 10 calories per 500 pounds. At least, I think I read that somewhere. Ok, so I maybe I just wish that were the case. Let's just suffice it to say, zucchini is low cal. Hallelujah. :)
HAM AND CHEESE SLIDERS: [SIX SISTERS STUFF]
Football season is right around the corner and that means one thing: TAILGATE PARTIES! I am all about the yummy food. These sandwiches are easy to throw together, make a lot, and you can have all them cooked before the party begins. We actually had them for dinner the other night and my family loved them!
1 package (12 count) Hawaiian Bread Rolls (any rolls will do)
12 slices provolone cheese (or you can use Gruyere cheese)
8 ounces Philadelphia Chive and Onion cream cheese spread
Cut the rolls in half and place the roll bottoms in a 9x13 inch pan. Place equal amounts of ham on each roll bottom and top each with a slice of cheese. On each of the roll tops, spread a generous amount of the cream cheese spread. Then add the roll tops making them into sandwiches. In a separate bowl, mix together the butter, worcestershire sauce, onion, and parmesan cheese. Pour over your sandwiches and let sit for about 20 minutes. (You can make these ahead of time and allow them to sit in the fridge overnight).
Heat oven to 350 degrees. Place sandwiches covered in foil in the oven and bake for 20 minutes or until heated through. Enjoy!
TUBBY'S TOAST: [PICK N PAY RECIPES - Recipe as cooked by Who Dares, Wins on Ultimate Braai Master Season 1]
5 pieces streaky bacon
1 pinch PnP salt and black pepper
•Get your braai buddy to heat up two medium-sized skillets over hot coals and fry the bacon in one pan and the banana the other. While he’s busy with that, you do the French toast. It sounds tricky, but it’s not.
•Cut a circle out of the centre of each slice of bread. Give the discs of bread to your braai buddy to fry in the same pan as the bacon until crispy (think crouton).
•Whisk two eggs, a dash of milk and salt and pepper. Heat up a large skillet over hot coals and add a knob of butter. Soak the bread in the egg mixture and once the butter has melted, gently place the slices of eggy bread in the pan. As soon as the bottom part has browned, flip it over and break an egg into the hole in the centre of the toast. Do this with each piece of toast in the pan. Cook until the other side of the toast has browned, then flip it over one last time just to cook the egg white in the holes. The trick is not to overcook the egg, but rather to have the yolk perfectly soft and the white firm. Remove from the pan, and place on a plate with the egg sunny side up.
•Top with a slice of your favourite cheese to melt, a couple of rashers of bacon, a couple of slices of banana and a crouton on top. (You’re going to dip the crouton into the perfectly soft egg yolk, like nursery soft-boiled eggs and toast soldiers.) Voila! French toast just got a (w)hole lot tastier!
TUNA SANDWICH: [LUCKY STAR RECIPES]
170g can Lucky Star Tuna Chunks
125ml (½ cup) fat-free chunky cottage cheese
4 slices wholewheat or low-GI bread
Drain the tuna. Gently mix together the cottage cheese and mustard, and season with pepper.
Place the bread on plates and pile on the topping: first a dollop of cottage cheese, then add a lettuce leaf and a few tomato slices, then the tuna.
Add a spoonful of the remaining cottage cheese and finish with a light sprinkling of pepper.
THE ULTIMATE SALAD SANDWICH: [PICK N PAY RECIPES]
•Low in fat but high in flavour.
•1/2 cup Greek yoghurt
•1 tbsp mint
•1 dash salt and milled pepper
•1 loaf rye crispbread, sliced
•1 tub PnP hummus
•400 grams chickpeas
•2 large carrots, peeled and shredded
•2 large baby marrows
•1 small red cabbage
•1 small beetroot
•1 avocado , sliced
•Mix tzatziki ingredients together and season.
•Place four slices of bread on a board and spread with tzatziki.
•Divide filling equally between sandwiches and spread leftover bread slices with hummus.
STEAK TONNATO CIABATTA SARMIE: [PICK N PAY RECIPES]
An Italian classic reinvented!
400 grams lazy-aged rump steak
190 grams tuna in water
•Heat a griddle pan until smoking hot. Rub steak with olive oil and season well.
•Chargrill steak until well browned and cooked to your liking.
•Rest steak for 5-10 minutes before slicing thickly.
•Griddle tomatoes until blistered.
•Place sauce ingredients in a blender and blitz until smooth.season.
•Place rocket and tomatoes on bread and top with steak.
•Drizzle over sauce and scatter with a few capers.
•Serve with a cold beer.