Breakfast Pie

Woumarie

Ingredients
2 sheets frozen ready-rolled puff pastry, partially thawed
6 thin slices pancetta
2 medium tomatoes, deseeded, chopped
3 eggs, whisked
1 Tbsp finely chopped parsley, to serve

NOTES:
Perfect for breakfast or great as a snack.

METHOD:
Put a baking tray in oven and preheat oven to 180°C. Cut six 9cm rounds from pastry and use to line a 6-hole muffin tin. Put 1 pancetta slice around inside of each pastry case, allowing edge to extend above pastry case slightly. Spoon tomato into cases and pour over eggs. Put muffin tin on hot tray and bake for 20 minutes or until egg is set. Serve pies sprinkled with parsley.

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CALAMARI EN MOSSELSLAAI

Rina

Bestanddele
300g calamari, in ringe gesny                                        
30ml botter
1 blik mossels in skulpe                                               
1 suurlemoen (skil gerasper, sap uitgedruk)
4 grasuie, gekap
15ml sojasous
30ml droë witwyn                                                          
20ml sesamsaad (gerooster)
60ml olyfolie               
1ml suiker
15ml gekapte pietersielie

Metode
Soteer calamari vinnig in verhitte botter vir ongeveer 2 minute lank. Wees versigtig om nie te lank te braai nie anders word dit taai.  Plaas mossels in kokende water totdat die skulpe oopgaan.  Dreineer.  Giet suurlemoensap en skil bo-oor calamari en mossels in mengbak en meng om te bedek.  Laat afkoel.  Meng oorblywende bestanddele en giet bo-oor calamari en mossels en marineer ten minste vir 2 ure lank.  Geur na smaak met sout en varsgemaalde swartpeper.

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CURRIED PILCHARD SPAGHETTI

Woumarie

Ingredients
400g can Lucky Star Curried Pilchard Cutlets
400g spaghetti
80g reduced fat feta cheese, crumbled
Tomato Sauce
Canola oil for frying
2 onions, finely chopped
10ml (2 tsp) chopped garlic
5ml (1 tsp) ground coriander
5ml (1 tsp) ground cumin
2.5ml (½ tsp) cayenne pepper (optional)
410g can chopped tomatoes
Milled black pepper
Brown sugar

Method
Tomato Sauce: Heat a few drops of oil in a non-stick pan and fry the onions and garlic until lightly browned. Sprinkle in the coriander, cumin and cayenne pepper and allow to sizzle for 30 seconds. Pour in the tomatoes and season with pepper and a pinch of sugar. Cook briskly, uncovered, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly. Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through. While preparing the sauce, cook the spaghetti until tender in boiling water. Drain in a colander. Place spaghetti into warm serving bowls and top with the pilchard tomato sauce. Sprinkle with feta and serve with salad.

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Beetatjar/Beetblatjang

Magda

Bestanddele
2 groot bossies beet
8 – 10 uie
6 eeteel Sterk kerriepoeier
1.5 kgm Suiker
1.5 liter bruin asyn
sout en peper na smaak
3 eeteel Olie
4 eeteel Maizena

Metode
Kook beet tot sag en rasper. Braai uie in olie tot ligbruin.  Voeg by beet. Voeg kerriepoeier, suiker, asyn, sout en peper by. Bring tot kookpunt. Meng maizena in water en voeg by. Prut tot verdik. Bottel warm en bêre.

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Breakfast Fritata ~ Banting

Woumarie

Ingredients:
4 Eggs
½ cup Double Cream
4 pieces Bacon
1 Courgette
½ Onion
½ tsp Crushed Garlic
Cheddar
1 Avocado
Salt & Pepper to taste

Preheat the oven to 180C. Chop up the onion and bacon into small pieces and fry in butter with the garlic. Cut the courgette into round slices and add to the bacon and onion. Whisk the eggs and cream together and add to the pan once the courgettes are cooked. Cook on a slow heat until the egg mixture starts to set in the pan. Grate the cheddar and spread it on top of the egg, then grill in the oven until the cheese starts to bubble and go brown Slice the avocado and put on top before eating. It can be eaten hot or cold for breakfast.

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Ertjie Slaai

Magda
Bedien 6 tot 8 mense gemaklik.

Bestanddele
1 x Blik ertjies
1 x Blik botterbone (Die wit groot bone)
1 x Medium ui
1 x Medium Green pepper
¾ koppie mayonaise
½ koppie gedroogte sultanas \ 2 x Piesangs \ Geblikte perskes fyn opgesny
¼ koppie kondensmelk
1 T mosterd poeier opgelos in 2 x T asyn
Sout en suurlemoen pepper na smaak

Metode
Kap nou die ui en green pepper vyn op en meng eenvoudig al die bestandele saam. Let wel jy kan die saltanas \ Piesang \ Geblikte perskes nie saam gebruik nie, maar jy kan dit om die beurt probeer en elke keer is jou slaai ‘n wenner. As jy die piesangs gebruik, voor jy dit in die res van die bestandele meng gooi net eers ‘n bietjie suurlemoen sap oor sodat die piesangs nie verbruin nie. Kan meer piesangs bysit om die slaai te rek.

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GEVULDE WEENSE WORSIES

Rika Theron
4 porsies

Bestanddele:
6 Weense worsies
100 ml gerasperde Cheddarkaas
1 klein ui, fyngerasper
knippie mosterdpoeier of paprika, indien verkies
6 repies spekvleis, swoerd verwyder.

Metode:
Sny elke worsie in die helfte deur, maar moet dit nie heeltemal deursny nie. Meng kaas, ui en mosterdpoeier of paprika en skep in elke spleet van die mengsel. Draai ‘n reep spekvleis om elke worsie en pak dit op ‘n bakplaat. Rooster onder die roosterelement van die oond tot die spekvleis gaar en die kaas gesmelt is. Dien dadelik op saam met brood indien verkies.

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Pork Sausage Breakfast

Mary

Ingredients
1 tbsp light olive oil
8 pork sausage, cut into chunks
6 spring onions, finely chopped
200g mushrooms, thinly sliced
2 garlic cloves, crushed
400g cherry tomatoes, halved
400g tin baked beans
4 large free-range eggs
¼ tsp sweet smoked paprika
40g feta
2 tbsp finely chopped flat leaf parsley, to garnish

Method
Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside.

Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through.

Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.

Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.

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Kerrie Hoender ~ Grootmaat

Jan van Niekerk
50 – 60 Porsies

Bestanddele:
7,5 kg Hoenderborsies en dye
8 Uie, geskil en gekap
10 Knoffelhuisies, geskil en gekap
Sonneblomolie
150 ml Matige kerriepoeier
100 ml Borrie
10 ml Fyn koljander
10 ml Fyn kaneel
312,5 ml Matige vrugteblatjang
sap van 5 Suurlemoene
100 ml Fyn appelkooskonfyt
37,5 ml Sout
7,5 ml Peper
5 Granny Smith-appels
20 Ryp piesangs
625 ml Sultanas
1 kg Gevriesde ertjies
Water

Metode:
Kook die hoender sag, ontvel, ontbeen en kap in blokkies. Verhit die olie in ‘n swaarboomkastrol en braai die uie en knoffel daarin tot deurskynend. Meng kerriepoeier, borrie, koljander, kaneel, suurlemoensap, appelkooskonfyt, blatjang, sout en peper. Voeg die mengsel by die hoendervleis, bedek met water, sit die deksel op en prut ongeveer 15 minute lank oor matige hitte. Rasper die appel en druk die piesangs fyn. Voeg dit saam met die sultanas en ertjies by die vleismengsel in die kastrol en laat prut nog 15 minute lank. Roer gereeld, want dit brand maklik aan na die vrugte bygevoeg is. Sit die gereg voor met geroosterde klapper en gekookte rys.

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Cottage Pie Potatoes

Mary

Ingredients
1 onion, finely chopped
250g beef mince
1 tsp dried mixed herbs
400g tin chopped tomatoes
1 beef stock cube
2 large baking potatoes around 325g, washed well
50g Cheddar, grated
20g butter
salt and freshly ground black pepper

Method
Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick.

Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the center. Leave to stand until cool enough to handle.

Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside.

Put the potato skins, cut side up, in a microwaveable flameproof baking dish.

Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese.

Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown.

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