FARMER'S BREAKFAST PIE - MICROWAVE:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 2:43pm.
4 eggs
3 cups frozen hashbrowns
1/2 green or red bell pepper, chopped
1/2 lb. crisp fried bacon (broken)
1/4 cups milk
1 cup grated Cheddar cheese and Mozzarella cheese (mixed to proportions of taste to equal 1 cup)
Salt and pepper to taste
Lightly brown hash browns and pepper in bacon grease.
Place hash browns on a 2 quart casserole dish and sprinkle with 1/2 of cheese and 1/2 of bacon.
Mix egg and milk together and pour over cheese and bacon.
Sprinkle with remaining cheese and bacon.
Cover with waxed paper and microwave high 3 1/2 to 4 minutes or until eggs are nearly set rotating dish 1/2 turn after 2 minutes.
Let stand 2 to 3 minutes or until set.
EGG STUFFED TOMATO WITH PANCHETTA:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 2:50pm.
■6 oz sliced pancetta (Italian unsmoked cured bacon), chopped
■1/2 cup plus 2 tablespoons extra-virgin olive oil
■1 large head romaine (about 1 1/2 lb)
■1 large garlic clove
■1/4 cup loosely packed fresh flat-leaf parsley leaves
■1/2 teaspoon salt
■3/8 teaspoon black pepper
■1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for serving
■6 large tomatoes (about 3 inches in diameter)
■6 large eggs at room temperature
Cook pancetta in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, 4 to 7 minutes.
Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet.
Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces.
Measure 4 loosely packed cups of leaves and reserve remainder.
With motor running, add garlic to food processor to finely chop.
Turn off and add the 4 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped.
With motor running, add remaining cup oil in a slow stream, blending until incorporated.
Put oven rack in upper third of oven and preheat oven to 400°F.
Cut off about 1/8 inch from top of each tomato with a sharp knife.
Gently scrape out pulp and seeds with a spoon and discard them.
Put tomatoes, cut sides up, in a 9-inch glass or ceramic dish and spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto).
Crack 1 egg into each tomato and season with salt and pepper.
Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.
While eggs bake, heat fat in skillet over moderate heat until hot but not smoking, then cook remaining torn romaine leaves and stems, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, turning and stirring with tongs, until leaves are wilted and stems are crisp-tender, about 3 minutes.
Stir in pancetta and divide mixture among 6 plates.
Top each serving with a tomato and sprinkle with additional cheese.
SKOTSE EIERS:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 3:13pm.
Om Skotse eiers te maak het jy een hardgekookte eier nodig per persoon. Rol die eiers in ‘’n bietjie meel.
Die vleis is maalvleis wat gebruik word om wors mee te stop.
Tradisionele boerewors pas perfek by hierdie eiers.
Jy het omtrent 60 g vleis per eier nodig.
Maak die eier aan alle kante toe met die vleis.
Jy sal eindig met iets wat lyk soos ’n groot vleiseier.
Klits een eier by 125 mℓ melk vir ’n mengsel waarmee jy die vleiseiers verf.
Nadat jy dit met die eiermengsel geverf het rol jy die eiers in broodkrummels.
Diepbraai die eiers tot hulle mooi bruin is.
Moet nie te haastig wees met die braai nie.
Die vleis moet gaar word, so een eier moet ten minste 3 to 5 minute in die olie wees.
Koel die eiers af vir 10 minute voor jy dit bedien.
Sny in die lengte oop wanneer jy dit voorsit.
Sorg dat daar ’n paar druppels sterk mosterd byderhand is vir die eiers.
Die eiers is steeds lekker saam met ’n stuk brood en ’n bier.
CHAKALAKA MIELIEPAP:
.by Kos vir kampeerders met idees vir kampering on Monday, May 23, 2011 at 12:04pm.
4 koppies mieliemeel
1 pakkie chakalaka papmengsel
1 bossie spinasie, gewas en versnipper
1 ui in blokkies gesny
2 wortels in blokkies gesny
1 rooi soerissie in blokkies gesny
Opsioneel :- rissie, sampioene of waarvan jy ookal hou.
Vul kastrol met 2 liter water en voeg by papmengsel en 30 ml botter.
Bring tot by kookpunt.
Voeg meel by 1 liter koue water.
Voeg mieliemeel-mengsel by kookwater-papmengsel.
Sit plaat op lae hitte.
Terwyl dit kook die res van die botter in pan en verbruin uie.
Voeg wortels, soetrissie en spinasie by en braai tot spinasie verwelk.
Voeg by pap en op LAE hitte en kook dit vir nog 15 minute of tot die groente sag is.
Roer af en toe.
CHAKALAKA-EIERS:
.by Kos vir kampeerders met idees vir kampering on Monday, May 23, 2011 at 12:01pm.
Gebraaide wors is heerlik saam met dié ontbyt.
(genoeg vir 4 manne)
■4 blikke (410g elk) matige chakalaka
■12 eiers
■sout en varsgemaalde swartpeper na smaak
■100g gerasperde cheddarkaas
Gooi die chakakala in 'n vierkantige metaalbak en verhit oor hoë hitte tot kookpunt.
Breek dan eiers in die chakalaka en bedek bak met foelie.
Laat kook totdat die wit van die eiers gestol is.
Geur met sout en peper en sprinkel kaas oor.
ENGLISH MUFFINS:
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 2:17pm
English muffins are a yeast-based dough as you can see in this English Muffin recipe. They are a delicious tea-time treat, toasted and served warm with butter or filled, they make a lovely sandwich.
They are easy to make and once cooked will keep for several days in an airtight tin.
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours, 15 minutes
■8 fl oz/225ml milk
■2 tsp dried yeast
■1 tsp sugar
■1lb/450g all purpose/plain flour
■1 tsp salt
■2oz/55g lard
■Put the milk and 2 fl/oz/55ml water into a saucepan and heat gently until just warm enough for you to dip your finger in comfortably.
■Put the warmed milk into a small basin or jug, add the sugar and the yeast, mix lightly and leave in a warm place for about 15 minutes and the mixture has a lightly bubbling top.
■Sift the flour into a roomy baking bowl, add the salt and stir.
■Make a well in the center of the flour and pour the yeast and milk mixture in.
■ Mix all the ingredients together until a soft, non-sticky dough is formed; if the dough feels dry a little more water a drop at a time, too wet add a little more flour.
■Place the dough on a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
■ Put the dough back into the baking bowl, cover with a clean, dry tea towel and leave in a warm (not hot) place until the dough has doubled in size, this could take up to an hour, so be patient.
■Once risen, tip the dough back onto the floured surface and roll out to ½ inch/1cm thick. Cut into 3 inch/7.5cm rounds.
■The dough may start to puff up again but simply roll it back to ½ inch.
■Place the muffins on a greased baking sheet and leave to rise for 30 minutes, again in a warm, but not hot, place.
■Grease a heavy-based frying pan or griddle with a little lard, heat until hot but not burning.
■Add a few muffins, lower the heat and cook for 7 minutes on each side.
■Once cooked, put to one side, re-grease the pan or griddle and heat, then continue as above until you have used up all the dough.
Store them in an airtight tin.
Muffins are delicious warm, split the muffin open around the center and filled with lots of butter, yummy. If they begin to go a little dry simply toast them.
Dis ook heerlik vir ontbyt met spek en eiers en enige lekker vulsel saam met dit is 'n fees.
AGTERPLAASPAP: - LOCHNER DE KOCK:
.by Kos vir kampeerders met idees vir kampering on Monday, June 6, 2011 at 4:50pm.
Pap verkieslik krummelpap.
Room
Heuning
Brandewyn
Droë Biltong
Skep 'n stewige porsie pap in.
Strooi 'n halwe eetlepel biltong oor pap.
Sit 'n lekker blerts geklopte room op pap.
'n Druppel of twee heuning.
En 'n knerts of twee brandewyn kan nou oor die pap gegooi word.[opsioeneel]
GEPOSJEERDE EIERS IN KLEEFPLASTIEK:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 8, 2011 at 4:41pm.
(vir 1 porsie):
Kleefplastiek
1 eier
beker of koppie
Sit ’n groot vel kleefplastiek oor die beker en druk met ’n houtlepel sodat dit ’n holte vorm waarin jy die eier kan breek.
Breek die eier in die beker en draai die kleefplastiek stewig toe.
Los ’n bietjie plek sodat die eier kan uitsit.
Sit die sakkie in ’n pot met vinnig kokende water vir 7-10 minute, afhangend van hoe sag of hard jy jou eier verkies.
Haal die sakkie uit die water en laat dit effens af-koel voor jy die eier uithaal en op roosterbrood voorsit.
GEPOSJEERDE EIERS MET VARS ASPERSIES:
by Kos vir kampeerders met idees vir kampering on Wednesday, June 8, 2011 at 4:55pm.
Posjering is makliker as wat jy dalk dink
4 porsies
■200 g vars aspersies
■500 ml water
■45 ml witasyn
■8 eiers
■sout en varsgemaalde swartpeper na smaak
Stoom of dompel aspersies in kookwater tot effens bros.
Gooi water en asyn in ’n kastrol.
Wanneer dit begin borrel, roer die water sodat dit sterk in een rigting beweeg.
Posjeer nou so twee eiers op ’n slag:
Breek elke eier in ’n glas en laat die eier versigtig uit die glas glip, in die middel van die bewegende water.
Maak toe met ’n deksel en laat prut vir 3 minute.
Haal versigtig uit met ’n gaatjieslepel en plaas bo-op die aspersies.
Geur met sout en swartpeper.
Sit jou aspersies in foelie...strooi sout, peper en bietjie olyfolie oor.
Maak pakkie dig toe en plaas op jou rooster vir so 15 - 20 minute.
Geroosterde aspersies is baie lekker en soet en dit moet nog knapperig wees.
MUESLI:
by Kos vir kampeerders met idees vir kampering on Monday, March 14, 2011 at 11:45am
60 ml heuning
60 ml kookolie
250 ml hawermout
250 ml semels
50 ml sesamsaad
100 ml koringkiem (opsioneel)
100 ml klapper
100 g sonneblompitte
50 g rosyne
50 g droë vrugte, in klein stukkies gesny
50 g neute (hoe meer natuurlik, hoe lekkerder!) Ek gebruik heel neute en voeg sommer
'n handvol amandelvlokkies ook by.
1. Meng heuning en olie in 'n groot glasmengbak.
2. Mikrogolf op 100% vir een minuut. Roer.
3. Voeg die res van die bestanddele by, behalwe die laaste vier. Roer.
4. Mikrogolf op 50% vir ongeveer 15 minute. Roer elke twee minute.
5. Die mengsel is reg as dit bruin begin verkleur.
6. Koel af en voeg dan die vrugte en neute by.
7. Bêre lugdig.
SOUSKLUITJIES:
by Kos vir kampeerders met idees vir kampering on Monday, March 14, 2011 at 11:39am
Kluitjies
250 ml koekmeelblom
10 ml bakpoeier
2 ml sout
50 ml margarien/botter
1 eier
100 ml melk
Sous
500 ml kookwater
25 ml margarien/botter
kaneelsuiker
Sif droë bestanddele saam.
Vryf 50 ml margarien in tot mengsel soos broodkrummels lyk.
Klits eier en melk saam, roer by meelmengsel in en meng tot 'n sagte deeg.
Voeg nog melk by indien nodig.
Verhit water en 25 ml margarien tot kookpunt.
Skep lepelsvol deeg in kokende water.
Sit deksel op en laat kook 15 minute.
Moenie deksel oplig terwyl kluitjies kook nie.
Skep kluitjies met 'n gleuflepel uit in 'n diep opskepskottel.
Strooi kaneelsuiker oor.
Kook water waarin kluitjies gaar gemaak is weer.
Voeg kaneelsuiker by en giet oor kluitjies.
Jy kan nog water byvoeg indien nodig.
FRIED EGG SWANDWICHES:...made by my hubby for me!!!
by Kos vir kampeerders met idees vir kampering on Thursday, March 17, 2011 at 1:16pm
Egg -1
Bread Slices - 4
Tomato - 1/2
Onion - 1/2
Cucumber - 1/4
Green Chilli - 1
Oil - 1 tablespoon
1) Chop the onion and green chillis.
2) Add salt to it and mix with the egg and beat well.
3) Heat the oil on high flame and pour the beaten egg and make sure to spread it well.
.4) After 20 secs add the slices of bread on it and let it cook till the egg becomes golden brown in color.
5) Separate each bread by cutting the egg accordingly and fry the other side of the bread as well.
6) Take two slices and use tomato and cucumber slices to make the sandwich.
TIPS: Add a slice of cheese to the sandwich!!!
PUTUPAP:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 2:40pm
1 liter water (4 koppies)
5ml sout (1 teelepel)
500ml pap (2 koppies)
Bring water en sout tot kookpunt in kastrol.
Voeg die pap by en roer deeglik tot gemeng met 2 tand vurk en plaas deksel op.
Verminder hitte en kook vir 40min en roer af en toe.
Voeg nog 125ml (halwe koppie) koue water by en kook nog vir verdere 30 minute op lae hitte.
BIG BREAKFAST PIE:
Bacon
Potatoes
Green peppers
Onions
Mushrooms
Eggs
Fry bacon in pan.
Microwave potatoes, then dice.
Dice green pepper, onions, and mushrooms.
Put all this in large cast iron skillet with beaten eggs (enough to cover the other stuff).
Cook slowly until done in middle (cover with lid).
FRIED EGG OMELET CURRY:
by Kos vir kampeerders met idees vir kampering on Thursday, March 17, 2011 at 1:39pm
Eggs- 4
Onion - 2
Potato - 1 large
Ginger Paste - 1 tablespoon
Garlic Paste - 1 tablespoon
Tomato - 1 large
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Bay Leaf - 1
Geen Chilli - 1
Coriander Leaves - Handful
Oil - 5 tablespoons
Salt - 2 +1 teaspoons
1) Break all the eggs and mix together with 1 teaspoon salt and 1 chopped onion
2) Fry small omlets as shown above
3) Cut the potatoes into large pieces and fry for 3 minutes, or till well fried
4) Now take oil in a pan and fry the chopped onion, ginger and garlic paste till golden brown
5) Add the chopped tomato, bay leaf, turmeric powder, red chilli powder and salt - add a little water if required
6) Fry all the spices till well cooked - around 3 minutes
7) Now add water to the spices, stir well and add the fried potatoes and omlets
Put a lid on this and let it cook for 3 minutes
9) Add the garam masala and let it cook for another 1 minute
10) Take off the flame and add chopped coriander and green chillis to it
11) Let it sit with lid on for 1 minute, before serving hot
TIPS: Serve with hot rice!!!
"BUITE PIZZA-ONTBYT:
.by Kos vir kampeerders met idees vir kampering on Friday, June 17, 2011 at 1:10pm
Jy het die volgende nodig om so 6 mense se mae vol te maak (of net 3 mense wat lyk soos ek...)
- 2 eiers per persoon
- 1 pakkie gekapte spek
- 1 blikkie tamatie en uie smoor
- 1 pakkie gekapte sampioene
- gekapte knoffel na smaak
- 1 teelepel gedroogte oreganum
- gerasperde parmesan na smaak
- sout en peper na smaak
1. maak nou jou kole warm terwyl jy die buitelug geluide/reuke/uitsig of daardie spesiale oggend drankie geniet.
2. braai nou die spek in 'n bietjie olie of botter tot lekker bros.
3. gooi die sampioene en knoffel by en braai lekker deur
4. skep nou alles uit en sit eenkant in 'n skottel of bak
5. nou maak jy die blik uie en tamatiesmoor oop en laat dit in die pan warm word
6. smeer dit nou oop oor die pan, en maak sulke holtetjies vir die eiers.
7. breek die eiers daarin
8. skep nou die mengsel in die pan wat eenkant staan oor die hele kontrepsie in die pan
9. strooi die sout, peper en oreganum oor.
10. bedek alles nou met die kaas, en wag geduldig tot die kaas begin smelt.
11. loer na die eier om te kyk of dit gaar is, en VOILLA!!!
* vir die brawes tuusen ons, kan jy selfs lekker chilli opkap en ingooi...aijaijai...
RYSPAP:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:32pm.
1 liter water.
500 ml. ( 2 k. ) gaar rys.
5 ml. ( 1 t. ) sout.
450 ml. mieliemeel.
60 ml. ( 1/4 k. ) botter of magarien.
Verhit die water, rys en sout saam tot kookpunt.
Laat dit stadig prut en roer die mieliemeel geleidelik by -dit vorm 'n slap pap.
Laat dit 20 minute lank stadig oor lae hitte prut tot deurgekook en gaar.
Roer die botter of magarien in en bedien warm saam met pangebraaide wors en warm tamatie-smoor.
Genoeg vir 5 - 6 mense
PAP BAKKIES:
.by Kos vir kampeerders met idees vir kampering on Monday, July 4, 2011 at 12:54pm.
Dis heerlik vir ontbyt. Maak 'n lekker pot mieliepap die vorige aand.
Maak pap se kante mooi los en laat die pap uit pot gly.
Sny in skywe - soos brood.
Meng:
dit hang af van die hoeveelheid pap - 6 eiers sout , peper, paprika
Doop die sny pap in die mengsel en bak in warm vlak olie.
Skielik is die kapenaars ook lus vir pap!!
SPEK EN EIER ROLLETJIES : [heerlike ontbytrolletjie]
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 5, 2011 at 1:57pm.
250 g Eskort Rindless Back Bacon
4 Eiers
4 B roodrolletjies
20 ml Margarien
Sout en varsgemaalde Swartpeper
Sny die rolletjies in die helfte deur en smeer elkeen met margarien.
Sit die spek in ’n pan en laat dié warm word.
Braai vir 5 minute tot net bros.
Haal uit die pan en los ’n rukkie op absorberende papier om oortollige vet te verwyder.
Gebruik dieselfde pan om die eiers na smaak te braai.
Plaas die spek en eiers op die rolletjies en bedien warm.
Jy kan ook 'n skyfie kaas, tamatie en gebraaide uie hierop probeer.
MIELIE MELKPAP:
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 27, 2011 at 3:45pm.
■2 cups Ace Mielie Meal
■2 cups full cream milk
■2 cups water
■1 tin sweet corn
■Salt
■Bacon and/or mushrooms (optional)
■Heat up milk and water (over braai or stove).
■Just before it reaches boiling point, pour the two cups of Ace mielie meal (extensive research has shown this to be the best for this recipe) into the liquid to form a cone in the middle of the pot.
■Turn heat down to half of maximum, or less (or move to edge of grid/remove coals from base).
■Add a few pinches of salt.
■Leave cone for about a minute before stirring vigorously with a fork.
■Cook for about 20 minutes, stirring as few times as possible (with a good pot you won’t need to stir).
■Add sweet corn and other chosen, precooked ingredients (bacon is good).
■Depending on your sweet corn, this may add lots of liquid.
■Leave pap for at least another 20 minutes, or until its reached your favourite consistency.
■Important not to burn, even slightly burnt pap is inedible, thus smell it often.
■Eat with favourite sous and wors.
■Using a thick based pot/potjie is best for this recipe.
KRUMMELPAP:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 4, 2011 at 3:09pm.
6 porsies
1 litre (4 k) water
5 ml (1 tlp) sout
500 ml ( 2 k) growwe mieliemeel
'n groot klont botter
Vars gemaalde swartpeper (opsioneel)
Kook die water en sout in ‘n kastrol of potjie.
Voeg die mieliemeel in ‘n keëlvormige hopie in die middel van die kokende water by.
Moenie roer nie.
Sit die deksel op en laat op lae hitte vir 20 minute prut.
Moet nie die deksel lig of loer nie!
Roer na 20 minute met ‘n groot vurk en na nog twintig minute weer totdat die pap korrelrig en los is.
Roer botter en gemaalde swartpeper, net voor bediening in.
CHEESY HAM AND BANANA CASSEROLE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 6, 2011 at 12:49pm.
From Paula's Home Cooking
Servings: 9 servings
Prep Time: 15 min
Cook Time: 10 min
12 slices white bread
8 large slices ham
4 bananas sliced on the bias
2 cup shredded cheddar cheese
2 cup crushed potato chips
6 slices cooked and crumbled bacon
1 cup cream
1 cup milk
4 large eggs
pinch freshly grated nutmeg
salt and pepper
butter
Preheat oven to 350 degrees F.
Butter a 9x13 glass baking dish.
Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even.
Layer the slices of ham on top of the bread and then the bananas, 6 more slice of bread, then the cheese, potato chips and bacon.
In a separate bowl beat together the eggs, milk, cream, nutmeg, salt and pepper.
Pour this over the casserole almost to the top.
Bake for 45 minutes until brown and bubbly.
Cut into squares and remove with a spatula, like lasagna.
Or do this on your braai in a cast iron skillet, cover it with foil.
ONTBYTJAFFELS:
.by Kos vir kampeerders met idees vir kampering on Friday, September 16, 2011 at 1:08pm
Hoe klink ’n jaffel vir ontbyt? Een met spek en eiers? Richard en Glenda Jukes sweer dis die beste kamp-ontbyt wat ’n mens kry.
Jy benodig
• botter
• spek
• gesnyde brood
• eiers
• sout en swartpeper
Só maak jy
Smelt ’n bietjie botter in ’n pan en braai die spek daarin totdat dit goudbruin, bros en geurig is. Dreineer dan die spek op kombuispapier.
2 Smeer die brood aan die een kant met botter. Sit dan ’n sny brood met die gesmeerde kant na onder in ’njaffelpan.
Pak ’n repie gebraaide spek op die sny brood. Breek nou versigtig ’n eier bo-op en geur dit met sout en swartpeper. As jy van ’n byt hou, kan jy gerus ook ’n bietjie gekapte rissie bysit. Sit nou die tweede sny brood bo-op (met die gebotterde kant na bo) en knyp die jaffelpan toe.
3 Steek nou jou primusstofie (of vuur) aan en braai die jaffel oor matige hitte tot goudbruin aan al twee kante.
4 Jy kan piesang en spek ook gebruik… of sit tamatie by die spek en eier… of kaas…
BREAKFAST BRAAIBROODJIES:
.by Kos vir kampeerders met idees vir kampering on Wednesday, 05 October 2011 at 11:41.
■cheese (I prefer aged cheddar)
■tomato
■onion
■chutney
■salt & pepper
■butter
■eggs (baked sunny side up in a pan)
The braaibroodjie (braaied toasted sandwich) is arguably the highlight of any braaing experience.
The traditional braaibroodjie is done by making a sandwich with cheese (I prefer aged cheddar), tomato, onion, chutney, salt & pepper with butter on the outside.
Braai this sandwich in a closed grid over very mild coals until the outsides are golden brown and the cheese is melted.
If you’re having a breakfast braai then bake some eggs sunny side up in a pan on the braai or stove, and when your braaibroodjies are finished gently pull them open and insert one egg into each.
You now have a breakfast braaibroodjie.
Alternative:
In addition to braaibroodjies, boerewors rolls are one of the true classics of the South African braai; a fresh piece of braaied boerewors in a hotdog roll.
The boerewors braaibroodjie gives you the best of both worlds.
Whilst braaing your braaibroodjies, braai some thin boerewors as well.
When both are done, gently pull each braaibroodjie open and insert a few short pieces of boerewors into each.
Your guests will not be disappointed, you will not be disappointed, and your life might have just changed.
GEROOSTERDE MURGBENE VIR ONTBYT:
Murgbene. Vra jou slagter om kalf-murgbene in lengtes van ongeveer 8 cm te saag.
Handvol pietersielie (gekap)
Salotte of uie baie fyn gekerf
Handvol kappertjiesaad
Suurlemoensap
Olyfolie
Growwe sout
Metode
Rooster die murgbene in die oond vir ongeveer 30 minute by 200 grade. Murgbene is gewoonlik gaar as die murg so effens van die been begin wegtrek. Maak ʼn mengsel van pietersielie, salotte en kappertjiesaad. Maak ʼn slaaisous van die suurlemoensap, olyfolie en growwe sout en gooi dit oor pietersielie-mengsel.
Krap die murg uit op ’n stuk roosterbrood, gooi die pietersielie-mengsel bo-oor en geniet dit. ʼn Posjeerde eier bo-op die hele gedoente smaak net hemels.
REGRUKBROODJIES: [Deur Barbara Joubert van Sariekos:]
As julle gisteraand laat gekuier het, sal hierdie broodjies die ding doen.
• 30ml smeerbare botter
• 8 eiers
• 4 panini-broodjies
• 100g salami
• sout en varsgemaalde swartpeper na smaak
• 100g gerasperde cheddarkaas
'n Gasstofie is ideaal vir dié ontbyt. Smelt botter in 'n pan. Breek die eiers in die pan en bak totdat die wit gestol maar die eiergeel nog effens loperig is. Sny die panini-broodjies in die helfte en smeer botter weerskante. Sit so 3 skywe salami op die onderste helfte van elke broodjie. Sit 2 gaar eiers boop elkeen, geur met sout en peper en sprinkel die eiers toe met die kaas. Maak die broodjies toe en smeer botter weerskante. Sit die broodjie in 'n warm pan. Braai aan die een kant tot bros en draai om. Braai weer tot bros. Haal uit die pan en geniet dadelik saam met lekker sterk koffie.
CINNAMON ROLLS:
Don't remember where I got this recipe. These are the best damned cinnamon rolls I have ever made. Thank you to whomever posted the recipe.
Serving Size 12
Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened
CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
ONTBYT SAMPIOENBAKKIE:
GROOT bruin sampioene
Klein eiers
Repies spek – rek dit so lank as jy kan sonder om dit te breek
Gerasperde kaas
Speserye na smaak
Neem groot bruin sampioene breek stingel dele af (pasop dat jy nie 'n gat deur reg deur maak nie)
Neem 4 repie spek en maak 'n kruis vorm.
Sit nou sampioen in die middel van die spek.
Neem 'n eier en gooi stadig in sampioen holte.
Gooi spesery na smaak op.
Vou nou die sampioen met eier toe met die spek.
Sprinkel kaas bo-op.
Braai in 'n pan of skottelbraaier tot gaar.
ONTBYT PIZZA: [amper iets soos Spaanse omelet]
Spek
Mushrooms
Ontbyt wors
12 Eiers
Kaas
Braai die spek, mushrooms en ontbyt wors in 'n “Teflon” pan van ongeveer 43 cm in deursnee of in platboompot op rooster.
As alles gaar is maak dit gelyk in die pan.
Gooi nou die 12 geklitste eiers eweredig in die pan. Maak gaar oor lae hitte.
Wanneer die eiers amper gaar is gooi gerasperde kaas bo-oor en los tot die Kaas gesmelt is.
Sny in pizza skywe en bedien.
(In hierdie pizza kan byna enige iets ingooi waarvoor jy lus is.)
LUUKSE FRANSEROSTERBROOD ONTBYT: [onbekend]
Vir 'n baie luukse ontbyt, sommer by die huis, en met redelik min moeite, maak Franse roosterbrood met gewone bruinbrood, witbrood of die beste, Portugese rolletjies. Wat egter die ontbyt luuks maak is wat mens bo-op die Franse roosterbrood sit:
1. 'n lekker stukkie of twee bros gebraaide vark rugspek
2. 'n piesang in skyfies gesny
3. 'n handvol neute, grondboontjies werk goed, gesout of ongesout, vars of gebak. Kasjoeneute is gewoonlik die lekkerste, gesout en gebak.
4. Gerasperde kaas, verkieslik 'n medium cheddar van Woolies.
5. Die pièce de résistance vir my met hierdie resep is die rooi-ui marmelade wat mens dan bo-oor alles strooi. Ons het nog so bietjie oor van die wat hulle by Valley Cats in Clarens maak.
6. Laaste, net om die balans reg te kry, is dan geen ander stroop as die van die Lyles broers van London nie. Suiwer genot op sy beste. Moet nie te veel oor sit nie, net genoeg.
Om hierdie regtig nog 'n vlakkie te lig, geniet 'n Choccochino saam. Ons gebruik sommer NESCAFÉ Cappuccino met Cadbury's Hot Chocolate. Gebruik so 70% gekookte melk saam met gekookte water om die gevoel net reg te kry.
MEXSIKAANSE EENSKOTTEL-ONTBYT:
Die eiers word sommer bo-op dié geurige maalvleismengsel gaargemaak. Sit dit voor vir ’n laatontbyt.
30 ml (2 e) olyfolie
1 ui, fyn gekap
2 knoffelhuisies, fyn gekap
1 rooi brandrissie, fyn gekap
(opsioneel)
500 g maalvleis
sout en vars gemaalde swartpeper
1 wortel, fyn gerasper
1 blik (400 g) gekapte tamaties
1 blik (400 g) gebakte boontjies
30 ml (2 e) blatjang
4-6 eiers
125 ml cheddarkaas, gerasper
brandrissie, fyn gekap, vir garnering
koljanderblare, fyn gekap, vir garnering
Verhit die olie in ’n vlak pan en braai die ui, knoffel en brandrissie tot sag. Voeg die vleis by en braai tot gaar.
Geur met sout en peper.
Voeg die wortel, tamaties, gebakte boontjies en blatjang by en laat prut sowat 30 minute.
Geur indien nodig.
Maak holtes in die vleis en breek ’n eier in elk.
Bedek die pan en laat prut oor ’n lae hitte tot die eiers gaar is.
Sprinkel kaas oor en garneer met brandrissie en koljanderblare.
BREAKFAST COMBO: [YUM]
750g chicken liver
6 rashers streaky bacon
6 calf or sheep\'s kidneys
2 tsp margerine or oil
1 large sliced onion
1 tsp salt
2 tsp cornflour
1/2 cup red wine
freshly ground black pepper to taste
Heat skottel. Cut livers into strips and set aside. Fry bacon for 2 - 3 minutes. Add oil or margerine and onions, fry until transparent. Add livers and kidneys and cook for about 15 minutes. Season with salt and black pepper. Mix wine and cornflour together and stir into meat. Cook until sauce thickens. Serve with toast or bread and eggs.
For some heat, add peri peri.
OMELET MET TAMATIEBREDIE: [kuierkos]
Omelet:
Klits een eier met `n bietjie melk en `n knippie sout.
Verhit ½ teelepel olie in `n klein braaipannetjie en gooi die mengsel daarin. Sit `n deksel op die pan en laat stadig gaar word. Skep die tamatiebredie oor die gaar omelet, vou dubbel en dien op.
Tamatiebredie:
Braai `n klein uitjie in ½ teelepel olie goudbruin. Sny `n klein tamatie by. Geur met `n knippie suiker, sout en peper en stowe gaar.
ONTBYT BRAAIBROODJIES: [MY RESEP- BAIE LEKKER VIR ONTBYT]
As die Saterdagaand wors gebraai het, braai ekstra vir Sondag se ontbyt.
Gesnyde brood
Tamaties
Uie
Beleë Cheddarkaas
Bladjang
Aromat en suurlemoenpeper na smaak
Eiers, gebak na gelang van hoeveel pesone daar is [sunny side up]
Gaar dun gebraaide boerewors
Maak toebroodjies met hierdie bestanddele soos wat jy braaibroodjies sal maak en braai op die rooster of in 'n pan tot lekker bruin aan beide kante.
Jy kan die boerewors vervang met brosgebraaide spekrepe en dan die boerewors braaibroodjie maak sonder die eier, maar met die res van die bestanddele. Smeer dan sommer lekker met mosterd ook.
Jy kan agurkies/gekarameliseerde uieringe ook hierop sit.
Maak baie, kinders hou veral baie hiervan, want dit is loop en eet ontbyt.
MARMITE, BANANA & BACON FRENCH TOAST: [uit MARMITE RESEPTEBOEK]
Per person
2 slices rustic stale white bread
1 banana, peeled & mashed
2 rashers unsmoked back bacon
Marmite for spreading
1 medium free-range egg
25ml milk
25g unsalted butter
Recipe:
Grill the bacon until just crispy. Spread one slice of bread with Marmite and then the mashed banana and top with the rashers of crispy bacon.
Put the other slice of bread onto the sandwich and press down firmly.
In a flat dish whisk together the egg and milk and dip both side of the sandwich into it. Meanwhile melt the butter a heavy based frying pan
until just sizzling then add the French toast sandwich. Cook for a few minutes on each side until golden brown and crispy. Devour while still warm.
SICILIAN SCRAMBLE: [uit MARMITE RESEPTEBOEK]
Ingredients
For 2 people
2 slices of ciabatta bread (cut on the diagonal)
2 large slices of Parma ham (enough to cover the bread slices)
4 free range eggs
1 tsp Marmite
1 tbsp chopped sunblush tomatoes
dash of tabasco
chopped fresh parsley
celery salt
freshly milled black pepper
butter for scrambling
Recipe
Lightly toast the ciabatta bread and then spread with the Marmite. Lay the slices of Parma ham on the hot Marmite toast.
Melt a little butter in a pan. Add the whisked eggs and season with the celery salt and pepper and then add a dash of tabasco to taste. When the eggs are just beginning to set add in the sunblush tomatoes and stir well.
Pile the scrambled eggs on top of the toast, garnish with fresh parsley and serve immediately.
OEUFS MEURETT: [ROOWYN GEPOJEERDE EIERS]
Sny 1 ui in skyfies en prut in 1 eetlepel olyfolie saam met ´n knypie sout vir 15 minute.
Roer 1 teelepel meel by en dan 250ml rooiwyn en 2 eetlepels water.
Roer die sous tot glad en kook vir 25 minute.
Posjeer eiers in die sous.
Bedien die eiers op roosterbrood met die sous bo-oor.
ANDERSE ROEREIER:
15ml aangemaakte mosterd
12 eiers
125ml gekapte ham
1 klein ui, gekap
sout en peper na smaak
botter om in te braai
250ml gerasperde Cheddarkaas
Worcestersous
paprika na smaak
Klits eiers liggies en voeg ham, uie, mosterd, sout en peper by. Smelt botter in groot pan, voeg eiermengsel by en roer oor lae hitte tot dik, maar nog sag. Skep uit in bord en sprinkel gerasperde kaas en 'n paar druppels worcestersous en paprika oor.
SUNRISE SURPRISE:
Enkelporsie per persoon:
• 20 eiers
• 20 snye brood
• 20 snytjies ham of gaar repies spek (geblikte ham kan ook gebruik
word)
• 20 snytjies tamatie (opsioneel)
• 20 snytjies kaas
Dubbelporsie per persoon:
• 40 eiers
• 40 snye brood
• 40 snytjies ham of gaar repies spek
• 40 snytjies tamatie (opsioneel)
• 40 snytjies kaas
Druk holte uit elke sny brood met omgekeerde koppie. Braai een kant op gesmeerde skottelskaar. Keer om en hou in skottelskaar. Breek eier oop in holte. Bedek skottelskaar met foelie sodat eier kan gaar stoom. Draai om en bedek met ham/tamatie/kaas. Gereed sodra kaas begin smelt.
ONTBYTPIZZA:
Spek
Sampioene
Ontbytwors
12 Eiers
Kaas
Braai die spek, sampioene en ontbytwors in ‘n “Teflon”- pan van ongeveer 43 cm in deursnee.
As alles gaar is maar dit gelyk in die pan.
Gooi nou die 12 geklitste eiers eweredig in die pan. Maak gaar oor lae hitte.
Wanneer die eiers amper gaar is, strooi gerasperde kaas bo-oor en los tot die kaas gesmelt is.Sny in pizzaskywe en bedien.
(By hierdie pizza kan byna enigiets bygevoeg word na smaak)
"SKOTTTELSKAAR -EIERS:
Bestanddele:
Ongesmeerde gesnyde witbrood (redelike dik snye)
1 eier vir elke snytjie brood
Sout en peper na smaak
Metode:
1. Smeer skottelskaar of ander braaipan of soliede braaiplaat met vet of spuit 'Spray-n-Cook'. Sit op kole.
2. Neem witbrood (bv 2 snye) per persoon. Druk met 'n bierglas (of
groot ronde koekiedrukker) gate in middel van elke sny.
3. Smeer ronde dele en snye-met-gate margarien. Sprinkel ronde dele met knoffelsout en braai tot goudbruin op braaiplaat.
4. Plaas snye-met-gate op warm braaiplaat en breek 'n eier binne-in elke gat. Geur met sout-en-peper. Maak eier gaar volgens smaak en/of keer om indien verkies.
5. Heerlik saam met worsies of ham. Oorskiet tamatie-en-uiesmoor kan oor knoffel-sirkels gesmeer word.
'n ONTBYT OM TE ONTHOU: [ONBEKEND]
750 ml water
5 swartpeperkorrels
1 lourierblaar
2 uie in skywe gesny
‘n takkie pietersielie
750 g skelvis
1 groot ui, fyn gekap
45 ml olyfolie
300 g bruinrys
15 ml gekapte pietersielie
sout en varsgemaalde peper
4 hardgekookte eiers, afgedop en in kwarte gesny
Vir die kerriesous
2 fyngekapte uie
60 ml olyfolie
2 knoffelhuisies
1 gekapte rooirissie
2 fyngekapte wortels
2 fyngekapte selderystingels
2 geskilde en fyngekapte appels
25 ml kerriepoeier
5 ml borrie
500 ml hoenderaftreksel
gerfie kruie
2 rooi, ryp tamaties, ontvel, ontpit en gekap
350 ml Bulgaarse jogurt
Maldon sout en varsgemaalde swartpeper
vars koljanderblaartjies vir garnering
So maak mens
Verhit die water, peperkorrels, lourierblaar, uieskyfies en pieter-sielie tot net voor kookpunt en sit die vis velkant na onder daarin. Posjeer 5 – 7 minute oor lae hitte. Haal die vis uit en laat afkoel. Gooi die vloeistof deur ‘n sif en hou eenkant Braai die ui in die olyfolie tot sag en voeg die rys by. Roer tot die rys deurskynend word. Giet die verhitte aftreksel by en bedek. Laat sowat 25 minute oor lae hitte prut of tot sag. Haal die vel van die vis af en vlok die vis. Roer saam met die pietersielie by die rys en geur met sout en peper.
En nou die kerriesous Braai die uie in olie oor lae hitte tot deur-skynend en roer die knoffel en brandrissie by. Voeg die geel-wortels, seldery en appels by em laat 5 minute prut. Roer die speserye by en roer nog 1 minuut. Voeg die warm aftreksel, gerfie kruie en tamaties by en laat 15 minute onbedek kook of tot die helfte afgekook het. Voeg die jogurt by, geur na smaak met sout en peper en laat weer 5 minute onbedek prut. Versap en skep die kerriesous op ‘n opdienbord. Skep nou die rysmengsel bo-op. Rangskik die hardgekookte eierkwarte rondom en garneer die gereg met vars koljanderblaartjies.
ROEREIERS EN CHORIZO LAAT ONTBYT:
En hierdie een is baie, baie spesiaal.
Jy het nodig (vir een)
2 eiers
3 eetlepels melk
1 eetlepel gekapte vars pietersielie
Maldon-sout en varsgemaalde swartpeper na smaak
1 chorizo worsie
2 eetlepels brandewyn
Gerasperde skil van een lemmetjie
So maak mens
Sny die worsie oorkruis sodat die skyfies effens langer is as wanneer jy dit bloot in skyfies sny. Verhit ‘n swaarboompan en plaas die skyfies daarin. Jy het nie olie nodig nie – die worsie bevat genoeg vettigheid. Verbruin alkant. Net voordat jy dit uit die pan haal, giet die brandewyn oor en steek aan die brand sodat die pansappe wat gevorm is deeglik met die worsie vermeng. Klits die eiers en die melk saam en geur met die pietersielie en sout en peper. Verhit ‘n klontjie botter in ‘n pan en gooi die eiermengsel daarin. Sodra dit begin stol, gee dit ‘n roer. Sodra die mengsel heeltemal gestol, maar nog effens klam is, skep dit op ‘n bord en skep die worsskyfies bo-op, Garneer met die gerasperde skil van die lemmetjie en ‘n skyfie lemmetjie vir die mooi.
Heerlik! Hemels! En salig genoeg om jou van die gestoei in die supermarkgange te laat vergeet.
KALFOOGEIERS: [POACHED EGGS]
Kalfsoogeiers word net so in vloeistof gaargemaak. Deesdae verwys ons hierna as geposjeerde eiers en gebruik meer dikwels gesmeerde vorms om die eiers gaar te maak.
Vul ’n braaipan ⅔ vol water en bring tot kookpunt.
Plaas die eiers versigtig in die water. Dit is makliker om dit eers in ’n piering te breek voor jy dit in die water gly. Die water moet nie nou meer kook nie. Plaas ’n deksel op die pan.
Na 3 tot 5 minute behoort die eiers reg te wees. Indien jy gesmeerde vorms gebruik is die eier gaar wanneer die wit styf is en daar ’n vliesie oor die eier gevorm het.
Gebruik ’n eierlepel om eier uit water te verwyder.
KITS MEUSLI: [KORTPADKOS]
Lewer 500g meusli
3 kop hawermout
½ kop pitlose rosyne
1/4 kop karamelbruinsuiker
½ kop ALL bran semelvlokkies
1/4 kop afgedopte sonneblomsaad
Meng al die bestanddele en bewaar dit in 'n lugdigte houer.
Eet meusli saam met melk of joghurt en vars of gestoofde vrugte.
SEMOLINAPAP:
Lewer 3 – 4 porsies
375ml water [1½ kop]
250ml melk [1kop]
125g semolina [2/3 kop]
15ml botter of margarien [1 e]
1ml sout [1/4t]
Verhit al die bestanddele saam in ‘n kastrol tot kookpunt en roer dikwels, want semolina brand maklik aan.
Stel die hitte laer en laat die pap 10 minute lank Prut.
Semolina pap smaak heerlik saam met joghurt en gestoofde vrugte.
Of eet met melk en heuning of gouestroop en kaneel.
SLAPCHIPS OMELET:
Bestandele:
Slapchips
1 medium ui, fyngekap
1 of 2 knoffelhuisies, fyngekap
250g sampioene
250g gesnipperde spek
4 tot 6 eiers.
Metode:
Braai ui en knoffel in pan met olie of botter.
Voeg sampioene en spek by.
Braai tot gaar.
Kap slapchips fyn op en meng met uiemengsel in pan.
Klits eiers en voeg sout en peper by na smaak.
Voeg by mengsel in pan.
Braai op medium hitte met deksel op tot eiers gaar is.
Rasper kaas bo-oor en sit in oond om kaas te smelt.
OMELET MET KAASSOUS IN JOU SNACKWICH: [HELENA KRUGER]
Julle dit is so maklik!!
Ek het 3 eiers geneem, handjievol gekapte ham, baie klein stukkie ui fyngekap, bietjie peper bygegooi, en n handjievol gerasperde kaas, lekker geklits nie te veel nie.
Snackwich lekker warm gemaak, gespuit met S/Cook en dan so n groot eetlepel vol in elke afdeling van die masjien gegooi mooi gelyk gemaak en toegemaak!!!~~!
WHALLA!! tot dit gaar is !!Kyk maar wanneer is dit mooi bruin vir jou!!
N.S!!Ek het ook al so 1-2e Koekmeel bygeroer voor ek dit bak!![baie lekker vullend dan] Maak dan net n kaasous en van hulle het ek kaas indie middel geplaas en toegevou met sous oor!!
HUIBRECHT SE BOERMEELPAP MET KAIINGS: [TV BOEREKOS]
1 k bruinbroodmeel
½ t sout
3 k water
1 E skaapvet
Meng die broodmeel met die sout, water en vet. Laat dit stadig kook en roer aanhoudend tot dit dik en gaar is. Sit die pot eenkant en braai die kaiings uit.
Strooi ‘n bietjie suiker en kaiings oor jou pap – en geniet dit!
EIER EN BROODGEREG VIR ONTBYT:
2 eiers
knypie sout
snye witbrood
vet/margarien om in te braai
Klop eiers goed en gooi sout by.
Week brood in die eiermengsel goed.
Braai alkante bruin in vet.
Bedien met stroop en gebraaide spekrepies.
Tamatieskyfies[opsioneel]
EIER-POFFERTJIES VIR ONTBYT:
4 eiers
4e meel
4 e water
Klits die eiergele tot lig en dik.
Voeg die meel en water by.
Maak aan tot gladde beslag.
Vou styfgeklitste eierwitte in.
Drup lepelsgewys in pan met bietjie warm margarien.
Laat alkant bruin bak en bedien met appelkoos- of pruimkonfyt.
EIERS EN MAALVLEISGEREG:
3 eiers geklits
1½ kop gerasperde kaas
1 kop maalvleis
knypie rooi peper
sout of aromat na smaak
1t worcestersous
'n Paar snye wit of bruin brood, bottergersmeer
Klits eiers goed.
Meng alles, behalwe die brood, goed saam. [indien te styf , voeg 'n ekstra eier by]
Smeer die mengsel omtrent 'n half duim dik op die brood.
Pak brood in 'n pan en bak dadelik in warm oond tot gaar.
Bedien warm.
GEVULDE FRANSE EIERBROOD:
Dis Franse eierbrood met 'n verskil. Probeer gerus ook jou eie geurige vulsels.
Bestanddele:
200g tuna
1 klein ui (gerasper)
12 snye brood (smeer met botter)
100ml melk
2 eiers
5ml asyn
sout en peper na smaak
braaiolie
Metode:
• Ontvlok tuna. Voeg uie, asyn, sout en peper by en meng goed.
• Smeer mengsel op 6 snye brood en druk 'n tweede sny brood stewig bo-op elkeen vas.
• Klits eiers en melk en voeg sout en peper na smaak by.
• Week die "toebroodjies" in eier- mengsel en braai in warm olie totdat dit weerskante goudbruin is. Bedien warm.
ROEREIER EN GARNALE:
Iets nuuts vir ontbyt is om roereiers en steurgarnale op roosterbrood te bedien.
Bestanddele:
2 eiers
20ml melk
25g gekookte gekapte steurgarnale
25ml slaairoom
gekapte grasuie of sprietuie
sout en peper na smaak
Metode:
• Roer die eiers, melk, sout en peper in 'n souspan.
• Laat afkoel en roer steurgarnale, slaairoom en grasuie by.
• Bedien op gesmeerde roosterbrood.
PLAASONTBYT:
250 g Spek, gekap
2 Gekookte aartappels, geskil en in blokkies gesny
1 ui, gekap
6 groot eiers
30 ml Room of Melk
30 ml Vars Pietersielie
5 ml Paprika
Braai spek tot bros. Haal spek uit pan en hou eenkant. Braai aartappelblokkies in die spek se olie tot bruin. Stel hitte laer en voeg die ui by. Braai ui tot sag. Skep spek weer in pan. Klop eiers en voeg die room en pietersielie by. Gooi die eier mengsel in die pan. Geur met Sout en paprika. Bedek en kook oor lae hitte totdat die eiers amper gestol het. Haal van die plaat af en hou die deksel op tot die eiers heeltemal gestol het. Sny in skywe en sit voor met bros brood.
Wenk
Hierdie gereg is lekker as 'n ligte ete saam met 'n mengelslaai.
GEBRAAIDE HAMKOEKIES:
(Hierdie resepie is ‘n heerlike voorgereg – probeer gerus.)
500 ml gemaalde ham
100 ml meel
vars gemaalde swartpeper
30 ml pietersielie, gekap
30 ml mosterd
15 ml botter
1 eier, geklits
15 ml suurlemoensap
‘n bietjie neutmuskaat, gerasper
30 ml olie
1 pynappel, in ringe gesny
• Meng al die bestanddele behalwe die botter, olie en pynappel.
• Verhit die botter en olie, skep lepels vol deeg in die pan en braai alkant bruin.
• Skep uit en dreineer op handdoekpapier.
• Braai die pynappelringe in die pan bruin.
• Skep ‘n koekie op elke pynappelring en bedien.
Kan vir ontbyt gemaak word met gebakte eier of roereiers.
ROSTI BREAKFAST:
Rosti is a dish prepared mainly with Potatoes. But it can be enhanced with other ingredients depending on ones choice and taste. It is a breakfast item - so maybe you can make a combo of the items that you eat in your breakfast. Here's one such combo i.e Rosti + fried Egg + fried Onions!
Serves:1
Preparation Time: less than 5 mins
Cooking Time: 15 mins
Ingredients:
Oil - 2 Tbsp
Salt to taste
Red Onions finely sliced - ½ Cup
Chillies finely chopped - 1
Potato grated - ½ Cup
Egg - 1
Tomatoes sliced - 1
Method:
• Heat a tablespoon of Oil in a pan, fry some Onions till crispy and keep it aside.
• Then mix the Potato, remaining Onions and the Green Chillies and mix well.
• Meanwhile heat remaining Oil in a pan, add the Potato mixture and pat it in round (about 4 inches round).
• Fry for 10 minutes or until golden brown in colour on both sides.
• Now fry the Egg alongside the Rosti.
. Lastly, arrange the Tomatoes on a plate, sprinkle some Salt. Serve the Rosti on the Tomatoes with the Egg and crispy Onions on the top.
BOSVELD TOASTIE: [deur Aletta Lintvelt]
Maak ’n Croque Madame deur ’n saggebakte eier bo-op voor te sit.
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Die Franse roep hom Croque Monsieur, ’n meneer van ’n kraaktoebroodjie, wat tradisioneel met ham, mosterd en gruyèrekaas gemaak en dan in botter gebraai word. Hier braai ons dit in ’n pan oor die kole.
Jy benodig
•6 eetlepels regte botter
•2 eetlepels koekmeel
•½ koppie melk
•sout en gemaalde swartpeper na smaak
•2 eetlepels growwe mosterd
•2 koppies gruyèrekaas, gerasper
•8 snye witbrood (verkieslik plaasbrood), gebotter aan die een kant
•16 salieblare (opsioneel)
•2 hande vol baie sagte biltong, papierdun gesny (of droër biltong, baie fyn gekap)
•2 eetlepels olyfolie
Só maak jy
1.Maak ’n dik witsous deur 2 eetlepels botter in ’n potjie te smelt. Gooi die meel by en roer die mengsel met ’n houtlepel. Ná 2 minute voeg jy die melk bietjies-bietjies by terwyl jy die mengsel aanhoudend roer. Laat dit kook en haal dit van die hitte af. Geur dit na smaak met sout en peper, en roer die mosterd by. Roer die helfte van die kaas deur.
2.Verdeel die res van die kaas, asook die salieblare en biltong, op die ongesmeerde kant van die 4 snye brood. Sit ’n skeppie dik witsous in die middel en sit nog ’n sny bo-op.
3.Smelt die res van die botter en olie in ’n pan. Braai die broodjie eers aan die een kant tot goudbruin en dan aan die ander kant totdat die kaas gesmelt is.
4.Ek hou van ’n spatsel suurlemoen oor die broodjie, en jy kan dit ook voorsit met agurkies en piekeluie.
PERFECT BEAKFAST OATMEAL:
Prep and Cook Time: 15 min.
Ingredients:
2¼ cups water
dash salt
1 cup regular rolled oats
½ tsp cinnamon
½ cup raisins
¼ cup chopped walnuts
soy milk, or skim milk
sweetener such as molasses, or honey
Directions:
Combine the water and salt in a small saucepan and turn the heat to high.
When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.
BREAKFAST PIZZA MEXICALI:
Prep: 5 minutes
Cook: 10 minutes
Ingredients:
1 oz. chorizo
1 egg
1/4 cup salsa
1/4 cup shredded cheese
Optional garnish: fresh cilantro
Directions:
Bring a skillet sprayed with nonstick spray to medium heat. Add chorizo and cook for about 3 minutes, using a spatula to crumble. Set aside.
Bring a small skillet sprayed with nonstick spray to medium heat. Pour in egg.
Cover and then cook until egg, about 3 minutes.
Carefully flip your egg. Top your egg with salsa, cheese, and cooked chorizo.
Cover again and cook over low heat until cheese has melted, 1 - 2 minutes. Garnish with cilantro, if you like, and enjoy!
MAKES 1 SERVING
BLIKBEKEREIER: [deur Aletta Lintvelt]
Wenk: As jy in ’n dekadente bui is, strooi ’n bietjie kaas of ’n skeut room (of albei) oor die eiers voor jy dit oond toe stuur.
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 10 minute
Hierdie resep is perfek om enige oorskiettamatiepastasous of shebasous op te gebruik. Jy kan dit alles in een groot pan op die vuur maak of as daar net twee van julle is, sommer elkeen in sy eie blikbeker.
Jy benodig
•2-4 eiers
•1 – 2 koppies tamatiesmoor of gebottelde pastasous of ’n blikkie chakalaka
Só maak jy
1.Verdeel die sous tussen 2 tot 4 klein blikbekers (of in ’n diep pan). Maak holtes in die sous en breek versigtig ’n eier in elkeen.
2.By die kamp. Sit ’n platboompot of diep pan waarin die bekers kan staan op die rooster oor matigwarm kole en plaas die bekers versigtig daarin. Kook water in ’n ketel en gooi die kookwater versigtig in die pot sodat die water ongeveer ’n derde aan die buitekant van die bekers opkom. Die eiers is reg wanneer die tamatiesous begin borrel en die wit van die eier gestol het.
3.By die huis. Plaas die bekers in ’n warm oond teen 160 ºC vir 10 – 15 minute. Wees versigtig om nie die eiers hard te kook nie.
4.Sprinkel vars, gekapte kruie en parmesaankaas oor as jy het en sit voor met roosterbrood “soldate” wat jy in die beker doop.
FêNSIE ROEREIER: [deur Aletta Lintvelt]
Wenk: Vir afwisseling kan die rissiekonfyt met uiemarmalade vervang word.
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 5 minute
Hierdie is ’n bobaasregrukker (seker die rissie!) ná ’n groot aand van kuier. Gebruik goeie rissiekonfyt vir die beste resultate!
Jy benodig
•4 dik snye potbrood of roosterkoeke
•8 eiers
•200 ml room
•sout
•4 eetlepels rissiekonfyt of soetrissiesous
•Tabasco-sous of vars rissie na smaak
•4-8 skywe gebraaide spek of goeie ham soos parmaham
1.Braai die brood aan die kant van die rooster (of toaster toe daarmee by die huis).
2.Meng die eiers en room met ’n vurk en geur met sout. Gooi ’n klontjie botter in ’n potjie oor louwarm kole en gooi die eiers daarby. Meng voortdurend met ’n houtlepel. Sodra sowat ¾ van die eier dikker geel wolkies maak, haal dit van die hitte af en roer deur. Die res van die eier sal verder gaar raak in die pot. As jy by die huis is, kan jy perfekte eiers in die mikrogolfoond maak. Mikrogolf vir 1 minuut. Gebruik ’n vurk en breek die eier goed op en skraap die kante skoon. Herhaal vir nog 1 minuut. Meng weer goed laat staan vir ’n paar minute. Dit behoort lig en romerig te wees. Onthou, dit kook verder as jy dit uithaal; anders kan jy dit vir nog sowat 10 sekondes verder gaarmaak.
3.Smeer botter op die brood en daarna ’n dik laag rissiekonfyt of sous en tabascosous na smaak. Verdeel die ham of spek tussen die borde en skep lepels vol eier op elke sny brood. Gee ’n paar draaie swartpeper bo-oor. ’n Paar vars roketblare? Perfeksie.
LEKKER KAMPONTBYT: [deur Mariaan Myburgh]
'n Rukkie gelede het Dana in Beeld vertel van die seuntjie wat altyd na erge trauma vir homself gaatjiesbrood as trooskossies gemaak het. Ek het die broodjie bietjie aangepas en noem dit "Dana se broodjie met 'n Twist" - dis heerlik vir ' n laatontbyt en baie gewild.
Jy benodig: (per persoon)
• 2 snye brood (wit of bruin)
• 1 eier
• 1 teelepel gekapte ui
• 2 eetlepels gebakte boontjies
• dun snytjies kaas
• Smaakgoedjies soos tamatiesous, blatjang, of daardie soetsuur sousie waarvan die Omie in die advertensie sommer ' n 5-gellingkan op ' n slag wou hê.
Só maak jy:
1. Maak die fotoraam.
Smeer die broodjies en sit hulle twee-twee langs mekaar neer, een met die smeerkant na onder. Skep nou die boontjies op die ongesmeerdie kant se randjie langs - so ongeveer 2 cm breed - die broodjie moet soos ' n fotoraampie lyk, met die plek vir die foto in die middel! Pak die boontjies met kaas toe, en plaas die ander snytjie, gesmeerde kant bo, op die fotoraampie. Sny nou versigtig die plek waar die foto moet inkom uit, en pak die proppies eenkant.
2. Gee hom hitte!
Smelt bietjie margarien in die pan, en skep die broodjie versigtig met 'n eierspaan in. Skep 'n teelepel ui in die holtetjie - as jy een van daardie rare spesies in die geselskap het wat nie uie eet nie, laat dit dan weg. Breek die eier bo-oor die ui oop. Laat die eier effens stol, en sit nou een van die broodproppies (een sny dik) op die eier. Moenie te hard druk dat die geel uitpeuel nie. Draai nou die broodjie versigtig met die spaan om - werk vinnig maar suutjies.
3. Gee hom 'n goue kleur.
Druk die eier saggies bietjie plat in die holtetjie, en drup so 'n lekseltjie van die smaakgoedjies op. Plaas die ander proppie nou bo-op en druk saggies om die snytjie te verseël. Maak die broodjie met die spaan los van die pan en skuif bietjie rond sodat die onderkant ook lekker bruin word - nie te lank nie, anders is die eier soos rubber.
Glip dit op ' n bord, of hou warm as almal saam wil eet.
Waarskuwing:
Tensy jy een van die ouens is wat op die kerkbasaar 24 pannekoeke gelyk kan bak, moet jy liewers nie meer as twee broodjies op ' n slag gaarmaak nie. Die "Whao!"-oomblik kom wanneer jy die netjiese broodpakkie op 'n bord laat glip, en as jy haastig is, gaan jy alles konfoes.
As hierdie broodjie saam met gisteraand se oorskiet braaivleisies bedien word, gaan niemand voor laatmiddag eers sê : "Ma, ek is honger" nie.
Wenk:
As jy by die huis is, kan jy een van jou fênsie panne gebruik, maar buite werk 'n platboom swartpot of een van die plat skottels op 'n gasbraaier die beste. Maak dit goed warm, maar nie so dat die brood gaan skroei nie.
CAMPFIRE EGGS IN AN ORANGE:
Feeds 1 hungry Boy Scout
INGREDIENTS
•1 orange
•2 large eggs
•salt & pepper
•other seasonings of choice (optional)
•Equipment
•2 large pieces of foil
•heatproof tongs (for grilling or camping)
HOW-TO
1.Light campfire and allow it to burn until hot coals develop.
2.Cut orange in half and scoop out pulp with a spoon from each half (snack on this while your eggs cook!).
Run a knife along the insides of the orange peels to remove excess pulp.
3.Crack one egg into each orange peel half.
4.Season with salt, pepper and seasonings of choice if desired.
5.Wrap one piece of foil around each egg tightly.
6.Place foil-wrapped orange halves atop hot coals.
Allow to cook 3-5 minutes to set.
7.Remove from coals using long, heat-proof tongs.
Unwrap and allow orange halves to sit one minute to cool slightly before eating.
BANANA ROSTI FOR BREAKFAST:
Banana Rosti is very yummy break fast or snacks dish and even you can make it in very less amount of time.
Ingredients
3 peeled and grated raw bananas
3/4 cup roasted salted crushed peanuts
4-5 finely chopped green chillies
1 finely chopped onion
1 tbsp lemon juice
2 tsp cumin seeds powder (jeera powder)
3 tbsp oil
salt to taste
Method
1. Add bananas, peanuts, green chillies, onion, lemon juice, cumin seeds powder, half of oil and salt.
2. Make a small balls of mixure and press it lightly.
3. Heat the other half oil into the pan and roast it both the side till it turns into golden brown color.
4. Serve it hot with curd, ketchup or chutney.
LEKKER ONTBYT MET PIESANG, HAM EN KAAS: [MY EIE RESEP]
Hoeveelheid sal afhang van hoeveel mense jy gaan ontbyt gee.
Neem klein foeliebakkies
Piesangs
Dunnerige hamskywe
Gerasperde verouderde cheddarkaas of enige ander kaas van jou keuse
METODE:
Rol halwe piesang in hamskyf.
Pak so 2 van hulle in jou foeliebakkie.
Strooi lekker baie kaas bo-oor.
Sit hierdie bakkies in oond onder die element tot die kaas goed gesmelt het of maak die bakkies toe met foelie en sit op jou rooster vir 'n goeie 15 - 20 minute tot die kaas gesmelt het.
Bedien saam met roereier en roosterbrood.
Jy kan ook die foeliebakkies los, steek die ham en piesangrolletjie vas met peuselstokkies, plaas in platboompot, strooi mildelik met kaas en sit die deksel op sodat dit goed warm kan word en die kaas kan smelt.
Baie lekker!!!
GEBRAAIDE KAAS EN EIERBROODJIE: [Deur Aletta Lintvelt -Foto: LEE MALAN]
Vir 4
Voorbereityd 15 minute
Gaarmaaktyd 15 minute
Dís ’n klassieke Italiaanse toebroodjie. Fynproewers sal verkies om regte mozzarella te gebruik, maar enige kaas wat maklik smelt, sal lekker wees.
Jy benodig
•8 snye sagte wit winkelbrood, korsies afgesny
•200 g mozzarella, in skyfies gesny
•8 basilie- of salieblare (of 1 eetlepel droë Italiaanse kruie)
•3 eiers, geklits
•sout en peper
•botter of olyfolie vir braai
Só maak jy
1.Verdeel die kaas en kruie tussen 4 snye brood. Bedek met die ander snye en druk plat.
2.Kraak die eier in ’n plat bak en geur met sout en peper. Druk die broodjies in die eier en draai om met ’n spaan. Maar seker albei kante is bedek, verwyder en laat staan vir 10 minute.
3.Maak ½ cm olie warm in ’n pan en braai die broodjies vir 2 minute aan ’n kant tot bros en goudbruin. Dreineer op kombuispapier. Sny in helftes of kwarte en sit voor met die vars tamatiesalsa.
Wenk
As jy van ’n byt hou, vervang die kruie met ’n paar skyfies pikantrissies. En as jy regtig honger is, sit ook ’n skyfie ham op die mozzarella voor jy dit braai.
CAMPFIRE EGG IN A NEST:
INGREDIENTS
For the hollandaise sauce:
•2 large egg yolks
•1 tablespoon freshly squeezed lemon juice
•8 tablespoons unsalted butter (1 stick), melted
•Kosher salt
•Freshly ground black pepper
For the sandwiches:
•4 (1/4-inch-thick) slices gammon bacon (about 2 ounces)
•4 English muffins, split and toasted
•3 tablespoons unsalted butter
•4 large eggs
•Kosher salt
•Freshly ground black pepper
INSTRUCTIONS
For the hollandaise sauce:
1.Fill a large saucepan a quarter of the way full with water and bring to a simmer over high heat. Remove from the heat and set aside.
2.Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
3.Reduce the blender speed to low, remove the small cap from the blender lid (the pour lid), and slowly drizzle in all of the melted butter. Turn off the blender and season the sauce with salt and pepper.
4.To keep the hollandaise warm, place the blender pitcher directly in the reserved hot water until ready to use.
For the sandwiches:
1.Heat a large nonstick frying pan over medium heat until hot, about 2 minutes. Add the bacon and cook, flipping halfway through, until heated through and lightly browned on both sides, about 2 minutes total. Remove to a small plate and cover with aluminum foil to keep warm; set aside. Reserve the pan.
2.Use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it); set aside.
3.Melt the butter in the frying pan over medium heat until foaming. Add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it’s OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 to 4 minutes.
4.Using a flat spatula, flip the muffins and top with the reserved bacon. Cook until the second side is golden brown, about 2 minutes more for semirunny.
5.Spoon about 1 1/2 tablespoons of the warm hollandaise on the cut side of each remaining muffin half, spreading it into an even layer. Close the sandwiches so that they are egg-side up, wrap in parchment paper or foil, and serve immediately.
GEBAKTE EIER IN TAMATIE OF PEPPERS:
Doen hierdie in'n halwe tamatie of pepper, waarvan die pitte verwyder is.
Breek 1 eier in elke tamatie/pepper.
Strooi gerasperde kaas oor indien verkies.
Sout en peper na smaak en so goeie skud worcestersous.
Sit tamaties of pepers in platboompot.
Sit deksel op en maak gaar tot eier gestol is.
Bedien saam met roosterbood, spek en boerewors vir ontbyt.
CROISSANT FRENCH TOAST WITH FIG AND BACON WITH CHILLI SAUCE:
Slice a croissant in half and dip in beaten egg. Fry as you would French toast. Top with crispy bacon, Franschoek White with truffle butter and wild rocket, dress with sweet chilli sauce.
FETA-PLAATKOEKIES: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Wenk:
Jy kan die beslag die aand voor die tydmaak, maar klits en roer die eierwit eers deur net voordat jy die koekies braai.
Vir 4-6
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Danksy die geklitste eierwit is hierdie plaatkoekies veerlig. Dit smaak vorentoe enige tyd van die dag (of nag).
Jy benodig:
•4 eiers, geskei
•¾ koppie karringmelk
•1 koppie koekmeel
•1 teelepel bakpoeier
•’n knippie sout
•1½ koppie Deense fetakaas, in blokkies (jy kan ook ricotta gebruik)
•botter vir braai
•4 vye
•heuning
•12 salamiskyfies
Só maak jy
1.Klits die eierwitte styf en hou dit eers eenkant.
2.Meng die karringmelk en eiergele in ’n groot bak.
3.Sif die meel, bakpoeier en sout by die eiermengsel en meng dit liggies deur totdat dit net-net saambind.
4.Vou die helfte van die eierwit en al die kaas met ’n metaallepel by die beslag in, en vou dan die res van die eierwit by die mengsel in.
5.Smelt ’n klontjie botter in ’n pan. Drup twee tot drie eetlepels beslag per plaatkoekie in die pan. Ná ongeveer 2 minute sal die onderkant goudbruin wees – draai die koekie om en braai die ander kant ook.
6.Braai intussen die salami vinnig bros in ’n ander pan, sny die vye middeldeur en braai dit vinnig in ’n bietjie botter en heuning in dieselfde pan. Sit dit dadelik voor saam met die warm plaatkoekies.
YORKSHIRE PUDDING FOR BREAKFAST: [JAMIE OLIVER]
breakfast | serves 8
Can’t get your head round yorkshire puddings for breakfast? One, they’re delicious. Two, it’s the same basic mix as pancake batter, just baked instead of fried. The longer you can rest the batter, the better.
INGREDIENTS
• 150g flour
• 2 eggs
• 150ml milk
• Vegetable oil, for greasing
• 8 rashers of streaky bacon, halved
• 16 good-quality cocktail sausages, or 4 sausages cut into 4
• 1 small black pudding, sliced
• Organic baked beans, to serve
1. Preheat the oven to 190C/gas 5. Combine the flour and a pinch of salt in a bowl and make a well in the centre. Beat the eggs, milk and 100ml water in a separate bowl. Pour the egg mixture into the flour, mixing as you go, then whisk to form a smooth batter.
2. Lightly grease two 8-hole muffin tins with a little vegetable oil and pop in the oven to heat up. Once hot, carefully remove, give the batter a stir and divide it between the trays, filling each hole about two-thirds full. Divide the bacon, sausages and black pudding between the holes and bake for 20 minutes.
3. Meanwhile, heat some baked beans. When the yorkies have risen and the sausages are cooked, remove from the oven and serve at once with hot beans.
EIER EN BEETBLARE VIR ONTBYT - YUM!! [ONTBYT VIR SMULPAPE]
Indien jy weer beet koop, moenie die blare weggooi nie, want beetblare is lekkerder en meer geurig as spinasie is nie.
Bestanddele
Beetblare
Uie
Sonneblomolie
Room
Sout en peper na smaak
Voorstelle vir die res van die dis
Roosterbrood
Spek
Geposjeerde eier
Metode
Probeer om die varste beetblare te kry en spoel die grond op hulle versigtig af. Kook saam met ʼn paar uieskywe vir ongeveer 10 minute in soutwater. Dreineer en snipper die blare en die uie. Plaas dit terug in die leë pot en braai oor lae hitte vir ʼn minuut of wat in ʼn klein bietjie sonneblomolie. Roer die room versigtig by.
Aanmekaarslaan van die dis
Plaas ʼn paar repies spek op ʼn snytjie roosterbrood. Maak ʼn nessie van jou gekookte beetblare bo-op die spek en plaas ʼn posjeerde eier in die nessie. Eet en geniet en vertel vir Popeye dat beetblare net so smaakvol en gesond soos spinasie kan wees. Of dalk nog beter.
SOUSBOONTJIES MET SPEK: [ONTBYT VIR SMULPAPE]
Probeer dit gerus, dis lekker vir ontbyt!
Metode
Sny spek in blokkies en braai dit in ʼn pan. Meng dit met warm sousboontjies en dien dit op, op ’n snytjie roosterbrood.
’n Gebakte eier bo-op alles verbeter net die smaak.
ZIPLOCK-OMELETTE: [BAIE YUMMY!]
[MAAK MAAR GERUS, die ou rukkie wat dit in die plastiese sakkie is, sal jou nie vergiftig of doodmaak nie.]
Bestanddele
1 Kwartgrootte Ziplock-sakkie
2 Eiers
Vulsel vir jou omelet (kaas, ham, uie, groenrissie, tamatie, ens.)
Sout en peper na smaak
Metode
Gooi al die bestanddele in jou Ziplock-sakkie en skud goed. Druk die lug versigtig uit en zip hom. Plaas in ʼn pot kookwater en kook vir 12-14 minute. Daar kan ʼn hele aantal afsonderlike sakkies op dieselfde tyd in een pot gekook word. Maak die sakkie oop en die omelet sal maklik uitrol.
Gebruik jou verbeelding met dit wat jy alles in jou omelet wil hê.
LEKKER BRUIN SAMPIOEN EN POACHED EIER MET BENEDICTSOUS VIR ONTBYT:
Groot bruin sampioene
Eiers
Sout en peper na smaak
So goeie skud of twee worcestersous [opsioneel]
Tamatieskywe
Benedictsous
METODE:
Braai die sampioene tot lekker bruin en gaar in botter.
Intussen maak jou kalfsoogeiertjies deur 'n koppie te neem, sit 'n stukkie gladwrap in die koppie sodat dit oor die kante hang.
Breek jou eier daarin en bind die gladwrap goed vas.
Sit nou hierdie sakkie in kokende water tot eier gaar is, maar die geel moet nog bietjie loperig wees.
Maak intussen ook jou Benedictsous of vir 'n vinnige manier vir sous wat omtrent dieselfde is,maar minder moeite is. Gebruik mayonnaise en mosterd en klits dit tot goed gemeng. Geur met sout en peper en jy kan ook so titseltjie Tobascosous insit.
Bou nou jou ontbyt op jou sampioen soos op die foto.
Bedien met roosterbrood en ontbytspek wat lekker bros gebraai is of saam met 'n stukkie gebraaide boerewors.
ONTBYT EIERS IN 'N BUN!
Hoeveelheid hang af van hoeveel persone ontbyt gaan geniet.
Hamburgerbuns, die wat 'n harde korsie aan die buitekant het, soos by SPAR.
Eiers
Sout en peper na smaak
Blikkie Tamatieboontjies of gaar spinasie met gebraaide sampioene-skyfies
Gerasperde cheddarkaas
METODE:
Sny dekseltjie af van jou bun en hol dit uit sodat daar 'n lekker holte is om te vul.
Skep nou van die boontjies of spinasie in die holte, nie te veel nie, want die eier moet ook nog by kom.
Sprinkel kaas oor.
Breek 'n eier bo-op die inhoud.
Geur met sout en peper.
Jy kan hierop nou ook nog bietjie kaas strooi indien verkies.
Sit die dekseltjie liggies op.
Pak hierdie buns nou in jou platboompot en sit die deksel op.
Pak so 6 - 8 kole bo-op die deksel.
Bak totdat eier gaar is en alles goed warm is.
ROEREIER EN SALM ONTBYT BROODJIES:
Broodrolletjies gehalveer
Gerookte salm
Eiers
Gerasperde cheddarkaas
Suurlemoenpeper en aromat na smaak
Vars gekapte pietersielie vir garnering
METODE:
Smeer halwe broodrolletjies met bietjie botter.
Maak roereiers met kaas in.
Sit nou gaar roereiers op elk van die halwe broodrolletjies.
Geur met geurmiddels.
Sit een of 2 skyfies gerookte salm op elke broodjie.
Sprinkel met pietersielie en geniet.
GEBAKTE EIER MET GEROOKTE WORS EN TAMATIE-ONTBYTPOT:
2 e sagte botter
6 - 8 gerookte ontbyt worsies of enige ander gerookte wors in dun skyfies gesny
½ kop dun gesnyde sprietuie of chives
1 ryp tamatie in blokkies gesny
sout en peper na smaak
8 groot eiers
4e vars dik room
gerasperde cheddarkaas
METODE:
Smeer jou platboompot goed met botter.
Verbruin die worsies en hou eenkant.
Voeg nou die ui en tamaties by.
Klits die eiers en room goed en gooi oor die inhoud van pot.
Sit deksel op [so 6 -6 kole op deksel] en bak tot eier gaar is ongeveer 20 - 30 minute.
Strooi die cheddarkaas bo-oor, sit deksel terug en laat kaas smelt.
Hierdie kan ook in ramekins in die oond gebak word op 180 grade C vir ongeveer 12 - 15 minute.
WORS, EIER EN GERASPERDE AARTAPPEL ONTBYT:
4 groot aartappels skoongemaak en gerasper
1 ui gerasper
2e fyn gekapte chives
1t uiepoeier
1t knoffelpoeier
1t growwe sout
½t peper
1 kop gerasperde cheddarkaas
½ kop boerewors uit omhulsel gehaal en gaar
4 eiers
METODE:
In jou platboompot meng die volgende goed saam: aartappels, ui, chives, 3/4 kop kaas, ui en knoffelpoeier, sout en peper.
Druk die mengsel goed vas in jou pot en bak sowat 20-25 minute tot goudbruin.
Maak gaatjies daarin, sprinkel van die worsvleis nou in elke gaatjie en breek dan 'n eier in elke.
Geur met sout en peper en sprinkel res van die kaas bo-oor.
Bak vir 'n verdere 8 - 12 minute tot eiers gaar is.
TAMATIEBONE EN BOERWORS VIR ONTBYT:
Braai klompie uie tot lekker goudbruin in botter/olie.
Voeg bietjie knoffel by en braai saam met uie.
Gee so skud of 2 - 3 met die worcestersous by die uiemengsel.
Voeg bietjie aromat by.
Voeg nou 'n blikkie of 2 tamatieboontjies by en maak goed warm.
Voeg die gaar boerewors by en maak warm.
Heerlik vir ontbyt saam met 'n gebakte eier en roosterbrood.
Geniet!
BOELIEBIEF EN EIERS:
Jy het nodig (vir 4 porsies):
•1 ui, gekap
•2 eetlepels olie
•1 x 300 g-blik boeliebief
•5 eiers
•¼ koppie melk
•sout en peper na smaak (wees versigtig met die sout, want die vleis is reeds sout)
•4 snye roosterbrood
Dan maak jy só:
•Braai die ui in die helfte van die olie tot goud-bruin.
•Verwyder die vet van die boeliebief (as jy wil) en voeg die vleis by die ui.
•Roer dit met ’n vurk sodat die boeliebief lekker los is.
•Klits die eiers en die melk saam.
•Maak roereier in ’n ander pan in die res van die olie.
•Skep die boeliebief op die roosterbrood en daarna die roereiers.
VARIASIE:
•Skeur 4 x 15 cm-vierkante foelie, smeer botter daarop en vorm ’n nessie van elk.
•Sit die foelie-nessies in ’n platboompot of groot pan. Verdeel die ui-en-boeliebiefmengsel tussen die nessies en maak ’n holte in die middel van die vleismengsel.
•Sit die pot op die vuur sodat dit kan warm word.
•Breek die eiers een vir een in elke nessie sodra die pot warm is (jy sal een minder eier gebruik).
GEPOSJEERDE EIER IN KLEEFPLASTIEK:
Jy het nodig (vir 1 porsie):
• kleefplastiek
• 1 eier
• ’n beker of koppie
Dan maak jy só:
Knip.
Sit ’n groot vel kleefplastiek oor die beker en druk met ’n houtlepel sodat dit ’n holte vorm waarin jy die eier kan breek.
Breek.
Breek die eier in die beker en draai die kleefplastiek stewig toe. Los ’n bietjie plek sodat die eier kan uitsit.
Kook …
Sit die sakkie in ’n pot met vinnig kokende water vir 7-10 minute, afhangend van hoe sag of hard jy jou eier verkies.
En geniet.
Haal die sakkie uit die water en laat dit effens af-koel voor jy die eier uithaal en op roosterbrood voorsit.
AARTAPPELOMELET MET BILTONG: [Deur Aletta Lintvelt]
Kerfies pepersalami of chorizo-wors is ook heerlik in die plek van die biltong.
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 20 minute
Dié tradisionele Spaanse omelet is maklik om in ’n pan oor die vuur te maak. Jy kan dit ook in dik skywe sny en inpak vir padkos.
Jy benodig
•3 eetlepels botter
•1 ui, fyngekap
•1 knoffelhuisie, fyngekap
•3 hande vol sagte biltong, dungesny
•olyfolie
•4-6 groot aartappels, gekook en in dun skywe gesny
•8 eiers, geklits
•1 eetlepel growwe mosterd
•sout en swartpeper na smaak
Só maak jy
1.Verhit die botter in ’n pan oor die kole en braai die uie en knoffel stadig totdat dit sag is, maar nie bruin nie. Skep dit uit die pan en meng dit met die helfte van die biltong.
2.Gooi ’n bietjie olyfolie in dieselfde pan en sit dit oor matige hitte. Bedek die bodem van die pan met ’n laag van die aartappelskywe en skep lepels van die uie-en-biltongmengsel bo-oor. Herhaal die lae totdat die aartappels op is.
3.Klits die eiers en mosterd saam, gooi sout en swartpeper na smaak by, en giet dit oor die aartappels.
4.Gebruik ’n houtlepel en druk deurentyd die omelet weg van die kant af. Laat die omelet gaar word.
5.Gebruik ’n eierspaan en keer die omelet uit in ’n bord met die rou kant na onder. Gooi ’n bietjie olie in die pan en glip die omelet met die rou kant na onder terug in die pan. Braai dit vir nog 5 minute.
6.Keer die omelet uit en sny dit in skywe. Sprinkel die res van die biltong oor en sit dit voor met ’n Griekse slaai.
LEMONADE-SKONS:
Dis so maklik 'n kind kan dit doen!
Jy benodig
1 pakkie (500 g) bruismeel
1 blikkie (330 ml) limonade
Só maak jy
Meng die meel en limonade saam.
Sprinkel 'n hand vol meel oor 'n plat, droë oppervlak en druk die deeg daarop uit.
Gebruik 'n glas en druk sirkels uit die deeg.
Smeer 'n broodpanpotjie of platboompot met 'n bietjie botter en sit die deegbolletjies daarin.
Bak dit oor matige kole vir sowat 20 minute tot gaar.
Die skons is reg as jy 'n tandestokkie daarin steek en hy skoon uitkom.
FRANSE ROOSTERBROOD MET PERSKE VIR ONTBYT: [Deur DEON EN ANITA MEYER]
4 geelperskes, ontpit
125 ml bruinsuiker
125 ml heuning
5 ml fyn kaneel of 1 kaneelstokkie
100 ml water
6 eiers
125 ml melk
Sout en witpeper
6 snye witbrood
Botter of margarien om in te braai
1 houer (250 g) mascarponekaas
Sit perskes, bruinsuiker, heuning, kaneel en water in ’n kastrol en kook oor matige hitte tot die perskes sag is. Hou eenkant. Klits die eiers en melk saam, geur met sout en witpeper na smaak en doop elke sny brood in die eier-en-melkmengsel.
Maak seker die brood is deeglik met die mengsel bedek. Smelt die botter in ’n pan en braai die brood vir 1-2 minute aan albei kante, of tot goudkleurig. Skep van die mascarponekaas en gestoofde perskes op elkeen van die snye brood terwyl die brood nog warm is. Sit dadelik voor.
Lewer ses porsies.
WHEATIE SMOOTHIE: [WEET BIX RESEPTE]
1 cup So Good Lite soymilk [kan gewone melk ook gebruik]
1 Weet-Bix
1 chopped banana
½ cup frozen berries
Place all ingredients in blender and blend until smooth.
Pour into serving glasses.
BOEREWORS NOODLE OMELETTE:
Who would have thought this would work? We sure had our doubts but can confirm this is super YUMMY! If you like Omelettes, Noodles and Boerewors then you going to love this!
Ingredients
•1½ cups water
•1 packet instant beef noodles
•¾ cup chopped, cooked boerewors
•1 chopped vienna
•2 eggs, lightly beaten
•2 tbs grated cheese
•Herbs to taste
Method:
Pour boiling water into a glass measuring cup, add noodles and microwave for one minute. Stir. Microwave for another minute, drain well. Mix noodles, boerewors, Vienna, eggs and herbs in a bowl. Pour the mixture into a 20 cm non- stick frying pan. Cook for 5 minutes, without stirring. Sprinkle with the cheese and place under a hot grill. Cook for 2 minutes to brown. Serve hot.
BREAKFAST PITA POCKETS:
Prep and Cook Time: 15 min.
Ingredients:
1 pita bread, cut in half
2 eggs
salt and pepper to taste
1/2 cup cooked and diced potatoes
Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pita bread in the oven to warm. [OR warm in microwave for a few seconds]
Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.
JACO SE KUDULEWER VIR ONTBYT:
Jy het nodig:
2 Uie
Nando's peri-peri sous
250 ml vars room
300 ml OBS
2 Eetlepels olie. (Dis nou kook olie. Castrol GTX smaak net nie dieselfde nie)
Steak & Chop spice
Sout en Peper
Maak nou so:
Maak die lewer mooi skoon en sny in blokkies. Laat vir so uur of wat in melk lê.
Kerf uie fyn en braai saam met olie in swartpot.
Skep die lewer uit die melk en braai saam met die uie in die pot tot bruin. Gooi ook die speserye by. (Die melk lyk teen hierdie tyd soos strawberry milkshake. Moenie drink nie. Gooi dit maar liewers weg!)
Gooi OBS en peri-peri by en kook sag. Moenie laat droogkook nie.
Heel laaste gooi jy die room by en roer deur.
Kook nog so paar minute.
Eet saam met pap of soos Jaco sê, vars brood!
HOENDERLEWER MET SPEKVLEIS VIR ONTBYT:
Maak die lewer skoon, strooi sout en peper oor en rol elke stuk in `n repie spekvleis. Bind dit vas of steek dit met `n klein houtpennetjie vas.
Verhit jou platboompan en sit die rolletjies daarin. Laat dit braai tot die spekvleis bros is.
Bedien met roereier en roosterbrood.
BREAKFAST BURRITOS:
Prep and Cook Time: 15 min.
Ingredients:
4 slices turkey bacon or any you prefer
2 flour tortillas (7 inch)
2 Tbl. shredded Sharp Cheddar Cheese
1 large egg white
1 Tbl. chopped green chilies
Directions:
Cook turkey bacon in a nonstick skillet on medium heat 8 to 10 minutes or until lightly browned. Place 2 turkey bacon slices on each tortilla; sprinkle with cheese.
Beat egg and chilies; add to hot skillet. Cook and stir 2 minutes or until set.
Divide egg mixture between tortillas; fold tortillas over filling. Top with Salsa, if desired.
ONTBYT OP 'N STOKKIE: [ deur Mariette Pieterse]
My Ontbyt op 'n stokkie is baie gewild by my familie en gaste.
1 pakkie spek,
1 pakkie coctail kaas worsies, braai saam tot gaar.
6 eiers geklits - maak gaar soos omlet in klein pannetjie
2 groot uie in kringe gesny - braai tot goudbruin
1 pakkie sampioene - braai in pan tot goud bruin
1 pakkie klein tamatietjies, 1 blikkie geel perskes en green peppers vir versiering
8 kebab stokkies.
Ek sit ook roosterbrood saam
Sit dit op die stokkies en hou warm in oond tot etenstyd.
Ek maak ook vir mueslie en youghut vir "starter" saam lemoensap.
Dis vreeslik vullend en mens kan skaars 2 kebabs eet.
ONTBYT LEKKERTE: [SARIE]
Maak sommer alles in een pan.
(genoeg vir 2)
8 mini-varkworsies
4 stukke repiespek, in groot blokke gesny
4 klein rosa-tamaties, in die helfte gesny
4-6 eiers (besluit self hoeveel julle nodig het)
1 eetlepel botter
sout en varsgemaalde swartpeper na smaak
Smelt die botter in ’n pan oor lae hitte. Braai eers die varkworsies vir so 10 minute. Voeg die spek by en braai lekker bros. Nou kom die tamaties by. Braai saam met die spek en worsies vir 1 minuut. Versprei alles mooi in die pan. Breek die eiers in die pan en bedek met ’n deksel. Bak tot die eiers na jou smaak gaar is. Sit die pan net so op die tafel en elkeen help homself. En daar’s net een pan om skoon te maak.
ONTBYT IDEES VIR 7 DAE: [WILNA MYBURGH]
Geurige soetrissie-roereierpakkies met avokado en suurroom
Kruiemuffins
Eierbrood-ham-en-kaas-toebroodjies
Roosgegeurde vrugteslaai met granola en joghurt
Uitsmijter
Nektarien-, kaneel- en heuninghawermout
Omelet met gerookte salm en avokado-suurroom
GEURIGE SOETRISSIE-ROEREIERPAKKIES MET AVO EN SUURROOM:
Maak genoeg vir 4 persone.
Hierdie ontbyt, met sy spicy roereier in tortillas met avokado en suurroom, toon so 'n effense Meksikaanse-neiging. Maak dit so "warm" as wat jy daarvan hou, die avokado en suurroom dien mos as verkoelers. Jy kan ook 'n vars rissie kap en saam met die groente braai. Dié kan jy maklik vir gaste vir ontbyt maak. Laat elkeen sy eie pakkie maak. Gerasperde Cheddarkaas om ook in die pakkie te sit, is heerlik!
6 eiers
50 ml melk
5 ml mielieblom (Maizena)
5 ml varsgekapte Italiaanse pietersielie of koljander (opsioneel)
1 mediumgrootte ui, fyngekap
1 mediumgrootte rooi soetrissie, in klein blokkies gekap, so groot soos die uie
15 ml ligte olyfolie
5 ml Ras el Hanout of 2.5 ml ligte kerriepoeier en 2.5 ml borrie
gedroogde rissies (opsioneel)
sout en varsgemaalde swartpeper
4 tortillas of wraps (verkieslik nie die heel groottes nie, of is jy só honger?)
1 avokadopeer
15 ml suurlemoensap
nog sout en varsgemaalde swartpeper
suurroom
Braai die gekapte ui en soetrissie in die olie vir 7 tot 10 minute. Maak seker die braaipan is groot genoeg om later die 6 eiers te akkommodeer. Voeg die Ras el hanout by, maal gedroogde rissies oor. Bepaal maar self hoeveel jy van brandgoed hou! Geur met sout en peper.
Jy kan gou die eiermengsel en avokado regkry terwyl die groente braai.
Meng die melk sluk-sluk by die mielieblom in sodat dit nie klonte vorm nie. Gooi dit by die eiers en klits alles saam.
Gooi die eiermengsel by die groente in die pan en roer voortdurend oor hitte totdat die eier net-net gaar is. Hou in gedagte dat die eiers nog gaar word nadat jy dit van die hitte af verwyder het.
Maak die avokado:
Druk die avokado fyn en geur dit met sout, swartpeper en suurlemoen.
Maak nou die tortillas of wraps warm, jy kan dit in foelie toedraai en 5 minute by 180 °C in die oond "bak" of in 'n vadoek toedraai en vir 30 sekondes in die mikrogolf plaas.
Daar is 2 manier waarop jy die pakkies kan maak:
Skep die gegeurde roereier op een kwart van die tortilla en vou dan in kwarte. Of skep die roereier in die middel, laat ongeveer 5 cm oop aan die onderkant. Vou dan die 5 cm-stuk oor die eier en vou dan die kante om. As dit uitmekaarval kan jy 'n tandestokkie strategies indruk om dit vas te hou tot jy eet.
Skep voor opdiening die avokado en suurroom bo-op die pakkie en bedien nog on the side vir die eters om hulself te help.
KRUIEMUFFINS:
Muffins is wonderlik vir ontbyt. Jy kan dit die vorige aand maak en dan saam met die kinders skool toe stuur, saam werk toe vat, of sommer deur die dag eet. Die ding is, mens is nie altyd vir 'n soet muffin lus nie – en dis nou waar die kruiemuffins die dag red! Kyk ook na die variasies.
Maak 15 muffins
500 ml (2 koppies) koekmeel
15 ml bakpoeier
15 ml suiker
2 ml sout
30 g (125 ml) gemengde vars kruie (orego, basiliekruid, salie, grasuie, pietersielie), fyngekap
1 eier
250 ml (1 koppie) melk
100 ml gesmelte margarien of sonneblomolie
Voorverhit oond tot 190 °C.
Meng die droë bestanddele in 'n groot mengbak. Voeg die gekapte kruie by en meng deur die meelmengsel. Klits die nat bestanddele saam. Voeg dit by die droë bestanddele en roer vinnig saam om deur te meng.
Skep lepelsvol in muffinhouertjies – tot ¾ vol. Bak vir 15 minute.
Variasies
Hierdie is 'n baie basiese kruiemuffin.
Vir kaas- en kruiemuffins: Voeg 100 g (250 ml) gerasperde Cheddar by die droë bestanddele.
Vir kaas-, kruie- en songedroogde tamatiemuffins: Voeg 100 g (250 ml) Cheddar en 8 tot 10 gekapte songedroogde tamaties by die droë bestanddele.
Jy kan ook gekrummelde fetakaas byvoeg. Gaan mal! Deel die deeg op en maak verskillende geure; as jy dit gaan verdeel, gooi jou gekose geurmiddel by nadat jy die nat en droë bestanddele gemeng het.
EIERBROOD-HAM-EN-KAASTOEBROODJIE:
'n Gewone ham- en kaastoebroodjie word in eier gedoop en gebraai totdat dit goudbruin is en die kaas uitlokkend smelt. Die oorspronklike Italiaanse weergawe hiervan word "mozzarella in carozza" genoem, wat mozzarella in 'n wa / voertuig beteken. Jy kan dit met doodgewone brood maak en dan in driehoekies of vingertjies sny nadat jy dit gebraai het, maar ek hou daarvan om 'n Franse brood te gebruik – moet net nie vir die Italianers daarvan sê nie.
Franse brood
Ham, van jou keuse, of gebraaide spek
Mozzarellakaas (of ander kaas wat maklik smelt)
2 eiers
sout en varsgemaalde swartpeper
15 ml gemengde vars kruie (orego, grasuie, pietersielie, salie, ens.), fyngekap
25 ml olie
Maak toebroodjies met die mozzarella, ham en brood.
Klits die 2 eiers met 'n vurk. Geur met sout en peper en voeg die vars kruie by. Dis ook baie smaaklik sonder die kruie, indien jy dit nie tot jou beskikking het nie.
Bedek die bodem van 'n braaipan met olie en verhit. Doop die toebroodjies vinnig aan weerskante in die eier en plaas in die pan. Wanneer dit goudbruin is aan die onderkant, draai om. Jy kan dit so bietjie met die eierspaan platdruk om te verseker dat alles "jel". Loer of die kaas gesmelt is - dan is dit gereed.
Sny die broodjies in vorms van jou keuse en smul!
ROOSGEGEURDE VRUGTESLAAI MET GRANOLA EN JOGHURT:
Maak genoeg vir 2.
Die dag wanneer mense nie meer vrugteslaai eet nie, gaan ek uit die lewe bedank. Die wonder is dat mens dit regdeur die jaar kan eet, met 'n verskeidenheid van vrugte wat jou gelukkig maak. Met granola en joghurt by word dit 'n substansiële ontbyt. En die rooswater en roosblare gee dit 'n bietjie andersheid.
250 g gemengde vrugte (soos papaja, aarbei, piesang, nektariens)
15 ml heuning
5 ml suurlemoensap
5 ml rooswater*
blare van 1 roos (geen gif gespuit) (opsioneel)
60 g (100 ml) granola of muesli**
200 ml joghurt (vanielje of gewoon)
Sny vrugte in klein blokkies op en meng. In 'n mikrogolfvaste bak of 'n klein potjie meng die heuning en suurlemoensap. Laat die heuning oor lae hitte loperig word. Verwyder van die hitte en voeg die rooswater by. Gooi die mengsel oor die vrugte en meng deur. Skeur van die roosblare in klein stukkies en voeg ook by die vrugte.
Die lyk baie mooi as jy dit in lagies in 'n glas bedien. Maar, don't despair, ek het nie 'n radar wat afgaan wanneer iemand nog deur die slaap dit nie in 'n glas bedien nie!
Kry dus 2 opdien-dinge en deel die vrugteslaai tussen hulle. Gooi dan die granola bo-op en eindig af met 'n laag joghurt. Versier dit net vir die pret met 'n roosblaartjie of twee.
*Jy kan natuurlik die hele roos-besigheid laat staan, en dit met gekapte kruisementblare vervang. Of met niks!
**Granola of muesli: Enige soort wat jy verkies sal hier reg wees, met of sonder neute; met of sonder vrugte. Probeer ook gerus daardie snack mixes wat sade, vrugte en neute bevat – dis heerlik!
UITSMIJTER:
Maak 4 broodjies; vir 2 of 4 persone.
Ontspan – uitsmijters het niks met uitsmyters uit te waai nie. Hierdie is 'n Hollandse gereg, wat jy enige tyd van die dag kan geniet. Terwyl jy die eiers braai, smelt jy kaas bo-oor en eet dit dan op 'n broodjie met ham. As jy haastig (of lus) is, kan jy dit ook in 'n rolletjie maak en soos 'n burger verorber.
4 snye volgraanbrood
5 ml grasuie, fyngekap
5 ml aangemaakte / heelkorrelmosterd
15 ml smeermargarien
4 skywe ham
4 eiers
8 – 12 skyfies kaas met mosterdsaad, kaas met komynsaad of Cheddar
sout en varsgemaalde swartpeper
Rooster die brood – net liggies. Dis eintlik opsioneel.
Meng die grasuie, mosterd en margarien. Smeer die brood met die gegeurde margarien. Plaas 'n skyfie ham op elke broodjie.
Verhit ongeveer 15 ml olie in 'n braaipan om die eiers te braai. As die wit net begin gaar word, sit skyfies kaas bo-oor die hele eier. Geur met sout en varsgemaalde swartpeper. Sit die braaipan se deksel op (dan smelt die kaas vinniger) en braai die eiers tot hoe gaar jou mense daarvan hou.
Wanneer die eier gereed is, plaas dit bo-op die hambroodjie. Geniet - verkieslik met 'n koppie koffie!
NEKTARIEN-, KANEEL- EN HEUNINGHAWERMOUT:
Oat bran is die gekonsentreerde vesel wat in hawermout voorkom. Dit het 'n lae glukemiese indekswaarde en help met die absorpsie van koolhidrate. Kikker die smaak met nektarien, kaneel en heuning op. Jy kan gewone hawermout ook gebruik vir die resep.
250 ml (1 koppie) water
90 ml oat bran (of hawermout)
knippie sout
knypie neutmuskaat
knypie kaneel
1 nektarien, sny in skyfies
5 ml heuning
melk of joghurt, om te bedien
Bring die water tot kookpunt. Gooi die oat bran, sout, speserye en nektarien by. Roer en kook vir 5 minute. Verwyder van die hitte, sit die deksel op en laat staan vir 5 minute.
Skep op en bedien met melk of joghurt en nog heuning.
OMELET MET GEROOKTE SALM EN AVOKADO-SUURROOM:
Vir 2.
'n Omelet is een van my gunsteling ontbyte, want dit bly tog altyd 'n groot bederf! Daar is ontelbare vulsels wat jy kan maak, maar hiérdie salm en avokado-suurroom sit dié omelet in die klas van yslike bederf! Vir die Ystydperk van bederf, bedien dit met kruiemuffins.
1 klein avocado
15 ml suurlemoensap
50 ml suurroom
3 eiers
3 eetl. (45 ml) water of melk
10 ml ligte olyfolie
5 ml botter / margarine
sout, varsgemaalde swartpeper
80 g gerookte salm, in repies of gerookte gepeperde forel, gevlok
vars dille of gedroogde dille
Sny die avokado in blokkies, meng met die suurlemoensap en suurroom. Druk van die avokadoblokkies fyn om dit effens te verdik. Geur met sout en swartpeper.
Klits die eiers en water saam. Verhit die olie in 'n braaipan en voeg die margarien by. Die pan moet baie warm word. Dis gewoonlik gereed as die margarien klaar geborrel het en begin stil word. Gooi die eiermengsel in. Trek dan die eier van die kante af in en laat die lopende eiermengsel daarin loop. Doen dit totdat al die rou eier in is. Geur met sout en varsgemaalde swart peper. Braai totdat dit net-net gaar is.
Skep die gevlokte, of repies, vis op die een helfte. Skep die avokado-suurroom bo-op. (Jy kan van die avokado-suurroom uithou om saam met die omelet te bedien.) Vou die omelet in die helfte. Strooi dille oor. Deel in 2 en dien dadelik, warm op.
BREAKFAST IN A PAPER BAG: [ Alan Henry]
The next time you go camping, pack some eggs and bacon for breakfast. Sure, you could bring a skillet, but grab some brown paper bags instead—they get the job done just as quickly, and you can make breakfast for everyone on the trip at once.
This tip uses the same basic principle we used when we fried an egg with a sheet of paper and some binder clips—namely that paper, when properly oiled, won't catch fire at controlled temperatures.
Line the bottom of the paper bag (and up the sides a little) with strips of bacon, then crack the eggs into the little bacon boat you'll have going on at the bottom of the bag. Make as many bags as you like, then pop them over the camp stove or grill on a grate and wait.
Lakeland Gear says you'll know the food's done when the grease from the bacon soaks up the sides of the bag about halfway. Pass out the bags, grab a fork, and enjoy. It's a fun campfire (or backyard grill!) trick that requires little prep time.
ALL IN ONE MUSHROOM BREAKFAST:
SERVES 4
INGREDIENTS
4 large brown mushrooms
Parmesan, sliced into squares/or rectangles
Pack of Pancetta/or prosciutto (approximately 8-10 pieces)
1 small red onion, diced
2 clove of garlic (3 cloves if your a ‘garlic lover’ like any member of my family)
2 rosa tomatoes, diced
4 eggs
Salt & pepper
tbs olive oil
Parsley
Oregano (dried is ok!)
Sourdough (to serve)
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Carefully cut and remove mushroom stems.
3. Place diced red onion, garlic and 4 pieces of chopped pancetta into a pan with oil and fry.
4. Line walls of the mushrooms with pancetta and sprinkle some salt and pepper in the base.
5. Place a tbs of onion, garlic, pancetta mixture in the base of the mushroom and flatten with the back of the spoon.
6. Carefully crack an egg into each mushroom.
7. Evenly distribute the diced tomatoes between the 4 mushrooms, laying them on top on the egg, leaving the yolk bare (try not to damage the yolk).
8. Place sliced parmesan around the mushroom, do not cover the yolk completely. Sprinkle with parsley and oregano.
9. The mushrooms are now ready to go into the oven, on a oiled tray, for 10-15 minutes. Keep an extra close eye and remove once the yolk is cooked to your liking.
10. Serve on a piece of organic sourdough (or bread of your liking).
BON APPETIT!
Jy kan hierdie in platboompan maak of jou Buksie-oondjie.
BREAKFAST PIZZA ON THE GRILL:
What you’ll need:
Pizza Dough (You can make your own, or buy premade from the grocery store. For this cook we used a store bought, however we do make our own if time permits)
6 Eggs
Bacon
“Little Smoky Sausages”
Shredded Pizza Cheese
Shredded Cheddar Cheese
Corn Meal
Pizza Peel
Pizza Stone
3 Bricks (optional)
Lump Charcoal or Briquettes
1 chunk or a double fistful of chips of your favorite wood (I prefer whiteoak, but would suggest hickory, apple or pecan)
Here we go:
Start out by cutting your Little Smoky Sausages into halves and browning them in a pan, and cooking up your bacon in a seperate pan. We used the Little Smoky Sausages and bacon for this cook because it is what we had handy, but you could use any meat that you like. Scramble 6 eggs, and keep warm while the rest of the process is going on (by all means if you want to do more than 6 eggs, please feel free!). Remove the bacon and sausages from the grease and place on a paper towel to soak up any excess. Crumble up the bacon into small pieces.
While your sausage and bacon is on the stove, go ahead and light a full chimney full of charcoal in the grill. We use a Weber Kettle, but you could use whatever you have or what you like, you just may have to adjust my method to suit your needs. The key is you are going to heat your pizza stone to 500 degrees, so build your fire with that in mind. For my Weber Kettle, that will require one full chimney of charcoal. Once the charcoal gets going good, dump it in the middle of the grill and let it continue to burn until it is fully lit and all pieces are burning. Then spread it around the edges of the grill body, so as to create a “bowl” of heat with no charcoal in the middle.
Next, place your chunk of wood or wood chips on the fire so they can start burning down. Place your 3 bricks on the cooking grate in a position so that your pizza stone will sit on top of them. This step is optional, but through trial and error we have found that this method creates a “barrier” between the stone and the direct heat of the coals, and will lead to less burned crusts!
Place your stone on the bricks, and put an oven thermometer on the stone to monitor the temperature. You’ll notice my stone is broken right down the middle, but it’s still hanging in there and doing a good job!
Place the lid of your grill so that it is resting on the handle, but leaving a gap to allow oxygen and let the charcoal and wood continue to burn, creating a rising heat for your stone.
Now you are ready to put your pizza together while you are waiting for the stone to come up to temp. Cover your pizza peel with corn meal, as this will give a “marble effect”, allowing the pizza to slide off easily onto the stone.
Next, shape the dough into the proper shape, being careful not to overwork it. Use your hands to stretch it and shape it, being careful not to get it too thin. This process takes practice, but you wil learn how to get it to your liking, as folks like different thickness of pizza crust. Also be mindful of the size of your stone, don’t make your crust bigger than the diameter of the stone! In fact it is best if you make it just slightly smaller, to prevent exposed crust from burning.
Next, layer your eggs, bacon, sausage and cheeses onto the pizza dough. Spread it out evenly, then top with your favorite spice or seasoning. We used fresh cracked black pepper. Try to time the prep time for the pizza so that when it is ready the pizza stone is up to 500 or close so you can put it right on the grill. You don’t want it to sit around on the peel too long, as the dough can kind of get sticky.
When the stone has reached 500 degrees (this can be plus or minus, but I would’nt go over 525 degrees. 500 will give the best results), simply slide the pizza off the peel and onto the stone, place the lid on the grill, and sit back for about 12-15 minutes.
That’s all it takes, and you’ll have a wonderful crisp, melted pizza with a slight wood flavor that’s better than any oven pizza you’ve ever had! After 10 minutes, take a peek and see if it’s looking like the crust is browning nicely and the cheese and other ingredients are all melting together.
When you think it is done, use the peel to slide it off the stone, take it in and slice it, and enjoy!
Here’s my plate, topped with Tobasco! Notice the bottom of the crust is nice and brown.
You can expand on this recipe with different toppings, crust thickness, stuffed crust, the possibilities are endless.
BREAKFAST GRILLED STUFF BURRITO:
Hierdie mnr. gaan baie magies vol maak en dit lyk super lekker!
Jack-n-Grill’s massive 7 lb. breakfast burrito, as seen on the Travel Channel’s Man vs. Food, is stuffed with 5 pounds of grilled potatoes, 12 eggs, 1/2 pound of ham, 1/2 a pound of cheese, onions, and a choice of red or green chile.
MUSHROOM, GREEN PEPER EN FETA BREAKFAST CASSEROLE: [recipe created by Kalyn]
Makes 8-10 servings
JY kan hierdie in jou platboompan of Buksie-oondjie maak!
8 oz. sliced mushrooms (I used pre-sliced white mushrooms which didn't need washing)
1 large green bell pepper, coarsely chopped into pieces about 3/4 inch square
1-2 AKFAS3 green onions, white and green parts, sliced (also called scallions)
1 cup crumbled feta (or more, to taste)
18 eggs
1 tsp. Spike Seasoning (optional, but highly recommended)
fresh ground black pepper to taste
Preheat oven to 375 F. Spray 10 X 14 glass casserole dish with non-stick spray. (A dish slightly smaller than this will work. If your dish is much larger than this, just increase ingredients slightly.
Heat non-stick frying pan, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and partly cooked. Spread mushrooms in bottom of casserole dish. Add a bit more olive oil to frying pan if needed, and saute green peppers until softened and partly cooked. Layer peppers over mushrooms. Crumble feta cheese over top of mushroom-pepper mixture.
Beat eggs with Spike Seasoning and black pepper. (Don't add salt because Feta cheese is salty enough.) Bake about 45 minutes, or until casserole is firmly set and top is slightly browned. Serve hot. I like to eat it with a little bit of low-fat sour cream and salsa on top.
Breakfast casseroles like this reheat very well in the microwave. It can be frozen. but for best results, allow to thaw in the refrigerator before reheating. Be careful not to microwave too long; not quite three minutes is about right in my microwave.
BUNNY CHOW ONTBYT:
Bedien 6
500g boerewors
1 blikkie tamatie-en-uiesmoor of ‘n blikkie chakalaka
6 eiers
sout en gemaalde swartpeper
100g sterk cheddarkaas, in blokkies gesny
vars koljanderblare
Druk die boerewors uit die vel om klein fikkadelle te vorm. Braai die frikkadelle in ‘n bietjie olie tot gaar. Voeg die tamatie-en-uiesmoor by en bring tot kookpunt. Breek die eiers versigtig tussen die frikkadelle. Geur met sout en swartpeper. Plaas ‘n deksel op die pan en laat eiers oor lae hitte vir 5 minute gaar word. Druk die kaasblokkies tussen die eiers en frikkadelle in en laat toe om te smelt. Strooi die koljanderblare oor en bedien warm met volgraan brood.
FRITTATA A LA DWARSKERSBOS: [PASELLA]
Van lui wees wil ons nie weer winkel toe gaan om bestanddele te koop nie, so dit wat in die yskas is, moet gebruik word. En so ontstaan hierdie frittata! Daar is ongelukkig nie ’n pan wat in die oond kan gaan nie, so ’n glasbak moet instaan. Die resultaat is ’n smullekker, vullende ontbytmaal wat beslis weer en weer gemaak gaan word.
(8 - 10 porsies)
Olyfolie
1 groot ui, fyngekap
3 gerookte hoenderborsies, klein blokkies gesny
250 g kersietamaties, gehalveer
18 eiers, geklits
1 koppie melk
Sout en swartpeper na smaak
150 g bloukaas (of meer vir ’n sterker smaak)
Verhit die oond tot 180°C. Smeer ’n oondbak goed en hou eenkant. (as die pan waarin die ui gebraai word nie in die oond kan gaan nie). Verhit die olyfolie in ’n groot pan en braai die ui daarin tot sag en goudbruin. Roer die hoender, en kersietamaties by. Roer die eier en melk by en geur met sout en swartpeper. As die pan in die oond kan gaan, krummel die bloukaas oor en sit in die oond. Bak vir 25 tot 30 minute of totdat dit oraloor gestol het. Dit kan ook vir die laaste paar minute gerooster word tot effens goudbruin en borrelrig. Indien die pan nie in die oond kan gaan nie, giet die eiermengsel in die oondbak, krummel die kaas oor en bak in die oond. Dien op sodra dit uit die oond kom. Bedien met vars brood en croissants met kaas en konfyt vir ontbyt of brood of gebakte aartappelwiggies, slaai en witwyn vir ’n ligte ete.
HIERDIE KAN OOK IN JOU PLATBOOMPAN BUITE BY DIE VUUR GEMAAK WORD!
GEVULDE FRANSE EIERBROOD: [ONBEKEND]
Bestanddele:
200g tuna
1 klein ui (gerasper)
12 snye brood (smeer met botter)
100ml melk
2 eiers
5ml asyn
sout en peper na smaak
braaiolie
Metode:
• Ontvlok tuna. Voeg uie, asyn, sout en peper by en meng goed.
• Smeer mengsel op 6 snye brood en druk 'n tweede sny brood stewig bo-op elkeen vas.
• Klits eiers en melk en voeg sout en peper na smaak by.
• Week die "toebroodjies" in eier- mengsel en braai in warm olie totdat dit weerskante goudbruin is. Bedien warm.
ROEREIERS MET GARNALE:
Iets nuuts vir ontbyt is om roereiers en steurgarnale op roosterbrood te bedien.
Bestanddele:
2 eiers
20ml melk
25g gekookte gekapte steurgarnale
25ml slaairoom
gekapte grasuie of sprietuie
sout en peper na smaak
Metode:
• Roer die eiers, melk, sout en peper in 'n souspan.
• Laat afkoel en roer steurgarnale, slaairoom en grasuie by.
• Bedien op gesmeerde roosterbrood.
EGGS IN BREAD BOWLS:
crusty dinner rolls, as many as you want
large eggs – one for each roll
chopped fresh basil, parsley, chives, tarragon – anything you like
cream
salt and pepper
grated Parmesan cheese or gruyère , or anything sharp (old cheddar, Gouda, Asiago…)
Preheat the oven to 350F. Slice the top off of each roll and remove the bread inside, leaving just the crusty shell (don’t make it too thin-leave some bread in there for insurance against leaking). Place them on a baking sheet and crack an egg into each roll. Top each egg with some herbs, salt and pepper and about a teaspoon of cream. Sprinkle with Parmesan or other cheese. Bake for about 20 minutes, until eggs are set and bread is toasted. If you like, brush the tops of the buns with a little butter or oil and add them to the sheet about halfway through, to toast them as well.
WENK:
Kan ook in foelie toegedraai word en op die rooster gaar gemaak word of gebruik jou platboompan, smeer met bietjie olie, sit dik skywe uie onder op die bodem, plaas jou broodrolle op elke skyf uie, vul elke broodrol met die vulsel, breek die eier daarin, sit jou deksel op en laat dit gaar word.
BAKED EGGS WITH SMOKED SAUSAGE AND TOMATOES:
[Hierdie kan ook in jou swartplatboompan gemaak word, sonder die Ramekins.]
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
2 tablespoons softened butter
6 to 8 links of smoked breakfast sausage or about 8 to 12 ounces of andouille sausage, thinly sliced
1/2 cup thinly sliced green onion
1 plum tomato, diced
salt and pepper
8 large eggs
4 tablespoons heavy cream
shredded cheddar cheese
Preparation:
Generously butter 4 ramekins. Heat oven to 350°.
In a skillet, brown the sliced sausage; set aside.
Arrange about a quarter of the sausage slices in each ramekin, then divide the green onions and diced tomatoes evenly among the ramekins. Top each with 2 eggs and drizzle with 1 tablespoon of heavy cream.
Arrange the ramekins on a baking sheet. Bake for about 12 to 16 minutes, top with a tablespoon or two of Cheddar cheese, then bake or broil just until cheese is melted.
Serves 4.
BOS-OMELET: [Probeer hom gerus! – Cardia]
Ok dis nou nie eintlik soos ‘n omelet nie maar ons het dit so gedoop.
Die Resep:
Jy het ‘n plat pan of pot nodig met ‘n deksel. Mens kan seker foelie ook gebruik maar ek is bang die foelie sal brand in die vuur. Alles gebeur in die pan.
Braai maalvleis en uie en spice dit lekker op met wat ook al. (daar moet genoeg maalvleis wees om die hele bodem toe te maak)
Gooi 1 of 2 blikkies ‘tamatie en uie smoor’ en tamatie pasta by – dit hang af vir hoeveel mense natuurlik
As die hele storie gaar is maak jy dan gaatjies in die maalvleis en breek eiers daar in.
Strooi gerasperde kaas bo oor die hele storie.
Sit die deksel of foelie op en laat dit gaar word oor die kole.
Sodra die eiers gaar is en kaas gesmelt het kan jy begin om ‘n varkie van jouself te maak.
BUNNY CHOW ONTBYT:
Bedien 6
500g boerewors
1 blikkie tamatie-en-uiesmoor of ‘n blikkie chakalaka
6 eiers
sout en gemaalde swartpeper
100g sterk cheddarkaas, in blokkies gesny
vars koljanderblare
Druk die boerewors uit die vel om klein fikkadelle te vorm. Braai die frikkadelle in ‘n bietjie olie tot gaar. Voeg die tamatie-en-uiesmoor by en bring tot kookpunt. Breek die eiers versigtig tussen die frikkadelle. Geur met sout en swartpeper. Plaas ‘n deksel op die pan en laat eiers oor lae hitte vir 5 minute gaar word. Druk die kaasblokkies tussen die eiers en frikkadelle in en laat toe om te smelt. Strooi die koljanderblare oor en bedien warm met volgraan brood.
BUNNY CHOW BREAKFAST:
I made it for breakfast and it was a delight!
Ingredients:
Bread quarters or big hamburger buns (known as the bunny)
Onions, sliced
Green Peppers, diced (you can also use red & yellow peppers)
Mushrooms, sliced
Bacon, cubed (or leave it out)
Eggs (1 per bread quarter)
Salt, pepper
Tomato relish (optional)
Cottage cheese (optional)
Method:
Fry the onions, green peppers, mushrooms & bacon till done. Season.
Add either a bit of tomato relish to make it a bit saucy or smooth cottage cheese/cream cheese so that it forms a white sauce.
Spoon the cooked mixture into the bunny. Make a shallow dent in the mixture, break an egg into it. Bake in oven till egg is set. The bunny will be nice and toasted at the outside. (The mixture can absolutely be played with.)
EGGS ON A STICK ON THE GRILL: [EBEN SIEBERHAGE]
Method:
1.Carefully but thoroughly wash the eggs.
2.Make a small hole in the top, approximate 1 1/2 cms diameter. This can be done a number of ways including using a sturdy needle to pierce the shell and then enlarging the hole or by using a small fret blade and carefully cut your way through.
3.Pour the yolk and white of the eggs into a plate.
4.Whisk the egg with the light soy, fish sauce and black pepper.
5.Refill the shell with the seasoned egg mixture. Place a small funnel stem into the hole previously formed and just pour in the mixed contents to fill.
6.Stack the eggs upright and steam for 8 minutes. The egg content will now be solid.
7.Push a pre-soaked skewer through the egg hole and into the contents and push gently to pierce the egg shell at the other end.
8.3 eggs generally fit well on each skewer.
9.Barbecue on the grill for 10 minutes.
These eggs can be enjoyed simply with pepper and salt or pepper and salt with lime juice; Worcestershire sauce; Chicken Dipping Sweet Chillie sauce or various soy sauce based dips and some lettuce leaves to wrap the parcel in. They can be enjoyed hot or cold.
The eggs are a very nice addition to a garden salad cut longways into four segments.
TOEBROODJIE-ROOSTER PLAATKOEKIES: [HUISGENOOT]
- Berei deur Carmen Hendricks
Bereiding: 15 minute
Gaarmaaktyd: 35 minute
Genoeg vir 4-6 mense
250 ml (1 k) koekmeel
180 ml (¾ k) gerasperde cheddarkaas
1 eier, geklits
180 ml (¾ k) melk
10 ml (2 t) bakpoeier
60 ml (4 e) olie
sout na smaak
Meng al die bestanddele terwyl die toebroodjiemaker warm word.Skep eetlepels vol van die beslag in die onderste helfte en maak die toebroodjierooster toe.
Waneer goudbruin, keer uit en sit voor met kaas of konfyt van jou keuse.
DIE BESTE EIERBROODJIE: [Kosredakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 4
8 snye plaasbrood, gebotter
200 g cheddarkaas in dun skyfies gesny
8 lappies goeie salami of ham
4 eiers
Vir die beslag
4 eiers
60 ml (¼ k) room
sout en swartpeper
60 ml (¼ k) botter vir braai
1. Sit 4 van die gebotterde snye op ’n broodbord en pak die kaas en salami daarop, bedek met die ander 4 snye. Druk met ’n 5½ cm-koekiedrukker ’n gaatjie in die middel van elke toebroodjie.
2. Berei die beslag: Klop die eiers, room, sout en peper saam. Verhit ’n pan oor matige hitte. Smelt ’n klontjie botter daarin.
3. Doop die toebroodjies in die beslag en braai vir 5 min. of tot ligbruin aan die een kant. Draai die broodjies om, breek ’n eier in elke gaatjie en bak vir 4 min. tot die eier gaar is. Jy kan ’n deksel opsit om dit vinniger gaar te maak. Haal die broodjie versigtig uit en smul!
POACHED EGGS ON A CHILLI TOMATO SAUCE:
Ingredients
Makes 4 servings
4 extra large free range eggs
2 T white spirit vinegar
2 English Muffins, sliced in half and toasted
6 chives, finely chopped
½ small lime
For the sauce
1 T olive oil
1 small onion, finely diced
1 clove garlic, minced
410 g chopped, peel tomatoes
½ t sugar
1 red chilli, diced
salt and pepper to taste
Cooking instructions
Sauce
Heat a pan on medium heat and add the oil. Add the onions and fry till they just start to brown.
Add the garlic and chilli and fry for a few seconds.
Add the tomatoes, sugar and salt. Cook for 5 minutes and reduce the heat.
Cook until the sauce thickens by half, stirring so that the sauce does not catch at the bottom of the pan. Adjust the seasoning if necessary and add freshly ground pepper.
Set the sauce aside.
Poached the eggs in the sauce or by separately and serve with toast OR on a bun.
OVEN-BAKED MUESLI: [MAAK TUIS EN NEEM SAAM]
Ingredients
1/3 cup honey
1 tablespoon finely grated orange rind
1/3 cup orange juice
2 cups traditional rolled oats
½ cup bran cereal
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup sesame seeds
½ cup sultanas
¼ cup chopped dried apricots
Method
Preheat oven to 200°C/180°C fan-forced. Line a large, shallow baking dish with baking paper. Place honey, orange rind and orange juice in a saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until honey has melted.
Combine oats, cereal, coconut, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl. Add honey mixture. Toss to combine. Spread mixture into prepared dish.
Bake for 20 to 25 minutes or until golden and crisp. Cool on tray. Add sultanas and apricots. Stir to combine. Store in an airtight container for up to 2 weeks.
Notes
Serve muesli with Bulgarian plain yoghurt or reduced-fat milk and top with honey or fresh fruit. You could also use dried cranberries or chopped raisins instead of the sultanas.
MASHED AVO, SMOKED SALMON AND SUPER SOFT POACHED EGGS:
Layered toast with Vegemite, mashed avo, smoked salmon and a super-soft poached egg.
PARMA HAM AND SPINACH BAKED EGGS:
Serves: 6
Time: 15 mins
Delicious and indulgent, definitely a winner when a celebratory breakfast is called for.
Ingredients:
16 slices Parma ham
200g baby spinach
salt and freshly ground black pepper, to taste
6 large free-range eggs
60ml (¼ cup) fresh cream
30ml (2 tbsp) Parmesan, grated
Method:
1.Preheat the oven to 180ºC. Lightly grease 6 small ovenproof dishes.
2.Line each dish with 2 slices of Parma ham, add the spinach and season.
3.Crack an egg into each dish and add 10ml (2 tsp) cream to each egg.
4.Cover with foil and bake until the egg white has just set, about 10 minutes. Remove the foil, sprinkle each egg with Parmesan and place under the grill until golden and bubbling, about 1 minute.
5.Serve hot with lots of crusty bread.
WENK
Kan ook in Buksie-oondjie gemaak word, of in platboompan met deksel op. [Gooi bietjie water in platboompan en bring tot kookpunt, sit dan jou bekers wat bedek is met foelie daarin, plaas deksel op en laat gaar word.]
OMELET MET GEROOKTE SALM, EN AVO-SUURROOM:
Vir 2.
'n Omelet is een van my gunsteling ontbyte, want dit bly tog altyd 'n groot bederf! Daar is ontelbare vulsels wat jy kan maak, maar hiérdie salm en avokado-suurroom sit dié omelet in die klas van yslike bederf!
1 klein avokado
15 ml suurlemoensap
50 ml suurroom
3 eiers
3 eetl. (45 ml) water of melk
10 ml ligte olyfolie
5 ml botter / margarine
sout, varsgemaalde swartpeper
80 g gerookte salm, in repies of gerookte gepeperde forel, gevlok
vars dille of gedroogde dille
Sny die avokado in blokkies, meng met die suurlemoensap en suurroom. Druk van die avokadoblokkies fyn om dit effens te verdik. Geur met sout en swartpeper.
Klits die eiers en water saam. Verhit die olie in 'n braaipan en voeg die margarien by. Die pan moet baie warm word. Dis gewoonlik gereed as die margarien klaar geborrel het en begin stil word. Gooi die eiermengsel in. Trek dan die eier van die kante af in en laat die lopende eiermengsel daarin loop. Doen dit totdat al die rou eier in is. Geur met sout en varsgemaalde swart peper. Braai totdat dit net-net gaar is.
Skep die gevlokte, of repies, vis op die een helfte. Skep die avokado-suurroom bo-op. (Jy kan van die avokado-suurroom uithou om saam met die omelet te bedien.) Vou die omelet in die helfte. Strooi dille oor. Deel in 2 en dien dadelik, warm op.
MAKLIKE GEPOSJEERDE EIERS MET MOSTERDSOUS: [Lekker Ontbyt]
genoeg vir 8
Hierdie oulike manier van eiers posjeer, het ek by ons redakteur Martie Pansegrouw geleer. Dit is ’n goeie manier om vir baie mense eiers op ’n smaaklike manier gaar te maak. Jy kan die mengsel al vroëer aanmaak, in die sakkies gooi en dan net posjeer as die mense daar is.
Mosterdsous
45 ml witwynasyn
2 eiergele
120 g botter, in blokkies gesny
2 opgehoopte lepels korrelmosterd
Geposjeerde eiers
8 eiers
250 ml (1 k) room
gerasperde neutmuskaat
hand vol grasuie, gekap
hand vol pietersielie, gekap
sout en gemaalde swartpeper
Plus
30 ml ( 2 e) botter
4 murgpampoentjies, met ’n groenteskiller in linte gesny
8 snye roosterbrood
4 snye goeie ham, middeldeur gesny
babaslaaiblare vir garnering
Mosterdsous
1 Kook die asyn oor ’n hoë temperatuur af tot dit met die helfte verminder het, koel effens af. 2 Voeg die eiergele by die afgekookte asyn en roer deurentyd oor ’n lae hitte.
3 Voeg die botter stuksgewys by tot alles bygevoeg en gesmelt is. Roer die hele tyd.
4 Haal af as die sous verdik en roer die mosterd by. Hou eenkant. Moenie weer verhit nie.
Die eiers
1 Meng die eiers, room, grasuie en pietersielie. Geur met neut, sout en peper.
2 Plaas 8 toebroodjiesakkies in ’n muffinpannetjie of in koppies sodat jy die eiermengsel maklik daarin kan gooi. 3 Verdeel die eiermengsel tussen die sakkies. Bind elkeen met kombuistou toe, probeer om ’n mooi ronde vorm te kry as jy die sakkie toebind.
4 Posjeer die eiers in die “sakkies” in ’n groot kastrol met liggies kokende water vir presies 8 min.
Sit só voor
1 Verhit die botter in ’n pan en soteer die murgpampoentjielinte vir 2 min. daarin. Geur met sout en peper.
2 Pak die murgpampoentjielinte en ham op die snytjies roosterbrood. Haal die eiers uit die kokende water en sny versigtig met ’n skêr oop.
3 Sit die eiers bo-op die ham op die broodjies. Gooi die sous oor en sit voor.
MAALVLEIS EN EIER MUFFINS: [LOURENS]
Lourens se vinnige eier muffins (ideaal vir ontbyt)
10 Geklitste eiers
1/2 pakkie uie sop poeier
1 Koppie fyn gekapte sampioene
2 Koppies fyn gekapte spinasie
1 Koppie gesorteerde maalvleis of bacon
Sout en peper
12 Cherry/ Rosa tamaties
Voor verhit oond tot 180 grade C
Meng alle bestandele saam behalwe tamaties
Smeer muffen pan goed met botter / spray en cook
Verdeel eiermengsel in die 12 muffen houertjies
Plaas gehalveerde tamaties bo - op mengsel
Bak vir 25 min tot gaar
Verwyder warm uit pan en sit voor ( As koud kan die gebak vassit)
WENK:
Kan in jou Buksie-oond gemaak word of in 'n muffinpan, bedek met foelie en sit op rooster tot gaar.
MINI FRITATAS:
100g sagte bokmelkkaas
100g beleë Cheddar, gerasper
1/2 k grasuie, gekap
2 e bruismeel
2 eiergele
2 eiers, geklits
seesout
varsgemaalde swartpeper
METODE
Smeer 12 muffinpannetjies. Krummel bokmelkkaas en verdeel tussen pannetjies. Plaas Cheddar en grasuie bo-op. Klits eiergele, voeg meel en eiers by en meng goed. Geur met sout en peper. Gooi oor kaas in pannetjies. Bak in oond teen 170˚C vir 20 minute of tot goudbruin. Bedien warm of teen kamertemperatuur.
OF in jou Buksie-oondjie of op rooster in muffinpannetjies.
WENK:
Jy kan ook spekstukkies, sampioenstukkies, gesnyde rosa tamaties, ham, stukkies polony, stukkies gaar wors of vleis, tuna, sardientjies, shrimps ens. insit. Gaan gerus volgens jou smaak.
BREAKFAST CROISSANTS CASSEROLE:
Ingredients:
•Six large croissants, cut in half lengthwise
•1 pkg bacon
•6-8 slices provolone cheese
•1 cup freshly grated cheddar cheese
•8 eggs
•2 tbsp milk
•2 tbsp butter
Directions:
Preheat oven to 375 degrees. Cook bacon and set aside on a plate with a paper towel to soak up the grease.
Lightly grease the bottom of a 13x9 baking dish. Place the bottom halves of the croissant in the dish, trying to get them to be as close together as possible.
Spread provolone and cheddar over the tops of the croissants. Bake in oven until cheese begins to melt (about 5 minutes).
Remove from oven; place the bacon evenly over the top of the cheese. In a medium bowl, beat the eggs and milk until well blended. Pour over the top of the bacon and croissants. Bake for 15 minutes, or until egg is cooked. Remove from oven.
Lightly butter the outside of the croissant tops and place atop the casserole. Place back in oven for 5 minutes until croissants are toasted slightly. Remove and let sit for 10 minutes. Cut pieces with a knife before serving with a spatula. Serves 10-12.
Bon appétit!
WENK:
Kan ook in swartplatboompan gemaak word oor die kole of in jou Buksie-oondjie.
BUNNY CHOW ONTBYT:
Bedien 6
500g boerewors
1 blikkie tamatie-en-uiesmoor of ‘n blikkie chakalaka
6 eiers
sout en gemaalde swartpeper
100g sterk cheddarkaas, in blokkies gesny
vars koljanderblare
Druk die boerewors uit die vel om klein fikkadelle te vorm. Braai die frikkadelle in ‘n bietjie olie tot gaar. Voeg die tamatie-en-uiesmoor by en bring tot kookpunt. Breek die eiers versigtig tussen die frikkadelle. Geur met sout en swartpeper. Plaas ‘n deksel op die pan en laat eiers oor lae hitte vir 5 minute gaar word. Druk die kaasblokkies tussen die eiers en frikkadelle in en laat toe om te smelt. Strooi die koljanderblare oor en bedien warm met volgraan brood.
CHEESY SOUTHERN GRITS BREAKFAST BOWL: [GRITS - MIELIEMEEL] [CAMP COOKS]
Using packets of instant grits, and a little at-home preparation, this camp breakfast recipe can be a quick and easy meal with very little cooking involved. Or you can do it from scratch and make a big deal out of the presentation.
Recipe Ingredients:
(per camper)
•two packets instant grits, or one portion prepared grits
•two eggs – scrambled
•two-three strips bacon – crumbled
•1/3 cup shredded cheese (optional)
•butter, salt & pepper
This is a very simple recipe that only uses a campfire or camping stove, skillet and spatula, and/or pot for boiling water.
Notes:
1.Unless you are from the South, Grits may get a puzzled look, or a frown, but once your campers try this delicious dish all you will get is smiles.
2.Instant grits really do work well for this recipe, and you can find them in flavors. The cheesy grits flavor works especially well for this dish.
3.Be sure to add salt & pepper, and butter. Grits aren’t that flavorful without the seasonings and added ingredients
Steps to make this Cheesy Southern Grits Breakfast Bowl:
1.If you are using instant grits, you just need boiling water to add, if not, then prepare the grits according to package instructions.
2.Fry the bacon, and set aside. Drain the bacon grease from the skillet, but don’t wipe clean.
3.Scramble the eggs in the bacon skillet.
4.Add two packets of instant cheesy grits mix in each individual bowl and add water to mix.(or add healthy portion of prepared mix, to bowls).
5.Add butter and season with salt & pepper to taste, then top with a portion of scrambled eggs, shredded cheddar cheese, and crumble bacon pieces. (not too crumbled – chunks look and taste better)
Camp Cook’s Tip:
You can save a lot of the camp cooking, and prep time, by cooking the scrambled eggs and bacon at home, then putting them in ZipLoc qt.-size freezer bags, for later use in camp.(these ingredients will be fine, and safe to use, for up to four days in your camp cooler – and still taste great)
Then you can skip all that in-camp frying and clean-up – all you have to do is put the ingredient bags in a pot of hot water to heat-up for use. (make things even easier by bagging individual portions of the scrambled eggs – about two eggs per portion)
EGGY PIZZA BREAD: [FOOD AT HOME]
Serves: 6 – 8
Time: 50 mins
Ingredients:
DOUGH
1kg white bread flour
1 x 10g sachet instant yeast
5ml (1 tsp) salt
15ml (1 tbsp) sugar
45ml (3 tbsp) olive oil
625ml (2½ cups) lukewarm water
homemade tomato sauce
4 large free-range eggs
2 – 3 large buffalo mozzarella balls
salt and freshly ground black pepper, to taste
12 green asparagus spears, blanched fresh rocket, to serve
Parmesan, grated, to serve
Method:
1.For the dough, combine the dry ingredients in a large bowl and make a well in the centre.
2.Pour the oil and half of the water into the well and start pulling flour in from the sides of the bowl. Add the remaining water to form a fairly sticky dough.
3.Pour the dough out onto a floured work surface and knead well until the dough becomes smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and cover with a tea towel. Set aside to rise in a warm place until doubled in size, about 35 minutes.
4.To assemble the pizza bread, roll portions of dough into circular shapes on a floured work surface and transfer to a baking tray dusted with flour. Spoon some tomato sauce onto the base, making 4 wells in the sauce.
5.Crack an egg into each well, add torn pieces of mozzarella and season.
6.Bake in a preheated 220°C oven until the base is crisp, the cheese has melted and the egg white has set, about 15 – 20 minutes.
7.To serve, scatter with fresh rocket and grated Parmesan.
WENK:
Kan in jou Buksie-oondjie ook gedoen word of op die rooster buite of selfs in jou swartplatboompan met deksel of foeilie op.
SOETRISSIE-ROEREIERWRAPS MET AVO EN SUURROOM: [WILNA MYBURGH]
Maak genoeg vir 4 persone.
Hierdie ontbyt, met sy spicy roereier in tortillas met avokado en suurroom, toon so ‘n effense Meksikaanse-neiging. Maak dit so "warm" as wat jy daarvan hou, die avokado en suurroom dien mos as verkoelers. Jy kan ook 'n vars rissie kap en saam met die groente braai. Dié kan jy maklik vir gaste vir ontbyt maak. Laat elkeen sy eie pakkie maak. Gerasperde Cheddarkaas om ook in die pakkie te sit, is heerlik!
6 eiers
50 ml melk
5 ml mielieblom (Maizena)
5 ml varsgekapte Italiaanse pietersielie of koljander (opsioneel)
1 mediumgrootte ui, fyngekap
1 mediumgrootte rooi soetrissie, in klein blokkies gekap, so groot soos die uie
15 ml ligte olyfolie
5 ml Ras el Hanout of 2.5 ml ligte kerriepoeier en 2.5 ml borrie gedroogde rissies (opsioneel)
sout en varsgemaalde swartpeper
4 tortillas of wraps (verkieslik nie die heel groottes nie, of is jy só honger?)
1 avokadopeer
15 ml suurlemoensap
nog sout en varsgemaalde swartpeper
suurroom
SO MAAK JY:
Braai die gekapte ui en soetrissie in die olie vir 7 tot 10 minute. Maak seker die braaipan is groot genoeg om later die 6 eiers te akkommodeer. Voeg die Ras el hanout by, maal gedroogde rissies oor. Bepaal maar self hoeveel jy van brandgoed hou! Geur met sout en peper.
Jy kan gou die eiermengsel en avokado regkry terwyl die groente braai.
Meng die melk sluk-sluk by die mielieblom in sodat dit nie klonte vorm nie. Gooi dit by die eiers en klits alles saam.
Gooi die eiermengsel by die groente in die pan en roer voortdurend oor hitte totdat die eier net-net gaar is. Hou in gedagte dat die eiers nog gaar word nadat jy dit van die hitte af verwyder het.
Maak die avokado: Druk die avokado fyn en geur dit met sout, swartpeper en suurlemoen.
Maak nou die tortillas of wraps warm, jy kan dit in foelie toedraai en 5 minute by 180 °C in die oond "bak" of in 'n vadoek toedraai en vir 30 sekondes in die mikrogolf plaas.
Daar is 2 manier waarop jy die pakkies kan maak:
Skep die gegeurde roereier op een kwart van die tortilla en vou dan in kwarte. Of skep die roereier in die middel, laat ongeveer 5 cm oop aan die onderkant. Vou dan die 5 cm-stuk oor die eier en vou dan die kante om. As dit uitmekaarval kan jy 'n tandestokkie strategies indruk om dit vas te hou tot jy eet.
Skep voor opdiening die avokado en suurroom bo-op die pakkie en bedien nog on the side vir die eters om hulself te help.
HAM, EGG AND CHEEESE BREAKFAST MUFFINS: [CAMPFOOD]
This breakfast sandwich is so easy to make that it almost needs no instructions, but since campfire or camping stove cooking is different from kitchen cooking, there are a few steps and tips to note.
Recipe Ingredients:
(per camper)
•one muffin
•one egg
•one slice ham
•one slice cheese
•butter, salt & pepper
This is a very simple recipe that only uses a campfire or camping stove, skillet and spatula, a fork to split the muffins, and a knife if you need to slice the cheese.
Notes:
1.Adults like cheddar, but young campers prefer American cheese.
2.Any ham, (or other breakfast meat), can be used, but the round sliced ham called Canadian Bacon works best. (this is what McDonalds uses on their Egg McMuffins too)
3.The eggs are fried as hard eggs, so be sure to break the yolks when you fry them.
4.Melt the cheese by placing it on the eggs as soon as you turn them.
Toasting the muffins:
•If you are using a campfire grate or charcoal grill, just lay the muffins on the grill, and turn once, to toast both sides – then butter the inside of each half.
•You can also toast the muffins in a skillet – just make sure it is already hot, and butter the muffins before you toast them.
APPEL EN SPEK PANNEKOEKIES: [BRON ONBEKEND]
60 g spek, gesnipper
1 rooi appel, in dun skywe gesny
15 ml suurlemoensap
45 ml botter
2 eiers, geskei
sout
peper
neutmuskaat
90 ml melk
125 ml meel
2,5 ml balpoeier
30 ml olie
METODE:
Smelt die botter en voeg die suurlemoensap, eier gele, sout, peper, neutmuskaat, melk, meel en bakpoeier by. Klits die eier witte en vou dit by die meel mengsel. Braai die spek en die appels en verwyder dit. Bak die pannekoek. Breek die pannekoek in stukke en voeg die appel en spek by en braai dit vir n rukkie. Geniet.
MY WENK:
Ek breek nie die plaatkoekies nie, bedien dit heel met die appel en spek en jy kan bietjie stroop ook oorgooi. Heerlik!
EMPANADA MET GEBRAAIDE SPEK: [Deur Aletta Lintvelt - Foto:
Maak 6 pasteitjies
Voorbereityd 20 minute
Baktyd 20 minute
Rose Blanche, ’n leser, het vir ons dié roomkaaskorsresep gestuur. Die smake in dié braaipastei herinner my aan rokerige varkribbetjies.
Jy benodig
•250 g dik varkspek, in blokkies gesny
•1 ui, gekap
•1 soetrissie, gekap
•spare rib-braaisous (ons het Kraft Honey Hickory Smoke gebruik)
•1 koppie gerasperde mozzarellakaas
Vir die kors
•½ koppie botter
•1½ koppie meel
•½ koppie roomkaas
Só maak jy
1.Maak die kors: Vryf die botter in die meel en meng die roomkaas daarby in totdat die mengsel ’n deeg vorm. Bedek dit met kleefplastiek en sit dit vir 20 minute in die vrieskas.
2.Braai die spek, uie en soerissie saam totdat dit sag en gaar is en geur dit dan met die braaisous.
3.Rol die deeg uit en maak 6 klein sirkels. Skep ’n paar lepels van die beslag op die een helfte van elke sirkel en strooi van die kaas bo-oor. Vou die deegsirkeltjies toe sodat dit halfmaanvormige pasteitjies vorm. Druk die deegrande met ’n vurk toe en sit die pasteitjies vir 15 minute in die vrieskas.
4.Bespuit ’n braairooster deeglik met kleefwerende sproei. Braai die empanadas hoog oor matige kole (of in ’n skottelbraai) totdat die deeg bros en gaar is. Draai hulle gereeld om sodat die deeg nie swart brand nie. Jy kan dit ook vir 20 minute op ’n bakplaat bak, in ’n oond van 180 °C. Onthou om die empanadas ná 10 minute om te draai.
Wenk
Rose gebruik hierdie degie ook om worsrolletjies vir padkos te maak. Vir die vulsel braai sy maalvleis en geur dit onder meer met uie, blatjang, hawermout en Aromat.
KAMPBREKFIS: :- [ONTBYT-BREKFIS VIR SMULPAPE – QUINTUS VERSFELD]
Eenskotteldisse is populêr by kampeerders en hulle word tradisioneel in lae aanmekaargesit. Gebruik ʼn oondvaste bak of ʼn driepootpot vir die maak van die dis.
ʼn Stoof, ʼn houtvuur of gloeiende brikette kan na goeddunke gebruik word om die gedoente gaar te kry.
BESTANDDELE EN METODE:
ʼn Onderlaag bestaande uit proteïne. Dink hier aan iets soos spek, ham, maalvleis, boerewors, boeliebief (daar bestaan so 'n Afrikaanse woord) of dalk Weense worsies.
ʼn Volgende laag bestaande uit stysel. Iets soos gekookte aartappels in skywe gesny, of gekookte rys, – pasta, of selfs brood.
Die derde laag is jou groente. Soos byvoorbeeld uie, tamaties, of mielies (sonder die stronke).
Na die derde laag is dit die tyd vir die vloeistof. ʼn Koevert aangemaakte uie-, aspersie- of sampioensop is ʼn goeie keuse. Onthou om twee of drie lepels mielieblom by die vloeistof te voeg indien jy ʼn dis met meer substansie verkies.
Die voorlaaste laag is om ʼn paar rou eiers oor die mengsel te breek om heerlik in die vloeistof geposjeer te word.
Strooi gerasperde kaas bo-oor en bak vir 20-30 minute in ʼn oond by 180 grade.
Die hele gedoente smaak heerlik saam met stywepap.
NB. Wees versigtig vir te veel sout oor die dis.
SAMPIOEN-ONTBYTBAKKIE:
Benodigdhede :
GROOT bruin sampioene
Klein eiers
Repies spek - rek dit so lank as jy kan sonder om dit te breek
Speserye na smaak
METODE:
Neem groot bruin sampioene breek stingels af ( pasop dat jy nie 'n gat regdeur maak nie).
Neem 4repies spek en maak 'n kruisvorm.
Sit nou sampioen in die middel van die spek
Neem 'n eier en gooi stadig in sampioenholte.
Gooi speserye na smaak op.
Vou nou die sampioen en eier toe met die spek.
Braai in 'n pan tot gaar.
EIERS MET GEBRAAIDE UIE: [S A FORUM - GERHARD JANSEN]
2 groot uie
50ml botter
6 hardgekookte of rou eiers
50ml meelblom
375ml melk
3ml aangemaakte mosterd
sout en peper
30ml gerasperde kaas
METODE:
Kerf die uie en braai tot ligbruin in 15ml van die botter.
Rangskik op die boom van gesmeerde bakskottel.
Sny eiers in skywe en rangskik bo-oor die uie, of breek die rou eiers oor uie.
Smelt die res van die botter, voeg meelblom geleidelik by en roer tot glad.
Voeg melk en mosterd by en roer totdat die mengsel dik gekook het.
Voeg sout en peper by. Roer kaas by en giet oor die eiers.
Bak vir ongeveer 15 minute by 180C.
MY WENK:
Maak in jou swartplatboompan of Buksie-oondjie.
BREAKFAST FLAT BREAD/PIZZA’S: [Photograph by: Handout , Egg Farmers of Ontario]
Planning and packing food to take camping can seem a bit overwhelming. Here is a suggestion to keep the cooler light and tummies satisfied.
The flatbreads are made using store-bought pizza dough and are simply cooked on a grill over a fire.
BREAKFAST FLATBREADS:
500 g (1 lb) store-bought whole-wheat pizza dough
125 ml (1/2 cup) extra-virgin olive oil
3 cloves garlic, crushed
1 pkg (200 g) fresh mozzarella, thinly sliced
500 ml (2 cups) fresh spinach leaves
4 large ripe tomatoes, thinly sliced
5 eggs
Salt and pepper, to taste
METHOD:
In a saucepan, heat oil and garlic over medium heat, about 4 minutes. Remove from heat and let sit for 10 minutes. Strain oil, discarding garlic, and let cool. (Make-ahead: Cover and keep for up to 4 days in camp cooler.)
On a lightly floured surface, divide dough into 5 equal portions. (You can use the top of a clean plastic bin or cutting board, when camping.)
Shape each portion of dough into disks approximately 1 cm (1/2 inch) thick and 18 cm (7 inches) in diameter. Put disks on a lightly oiled rimmed baking sheet. Dust top with flour and top with sheet of oiled parchment paper. (Make-ahead: Cover for up to 2 hours.)
Slide dough rounds onto outdoor grill and cook over fire. Cook each disk, one at a time, for about 30 seconds or until grill marks appear on bottom of rounds. Turn and grill on other side for about 1 minute. Transfer to clean work surface.
Brush top of each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Crack 1 egg into centre of each flatbread.
Season flatbread with salt and pepper. Cover grill with greased aluminum foil and slide flatbread back onto grill and cook, tented with tin foil, until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for 2 minutes before cutting. Continue process until all flatbreads are cooked.
Makes 5 servings.
MY WENK:
Jy kan natuurlik ook net ‘n pak of 2 pita’s koop, sny hulle oop, rooster oor die kole en volg dan die resep
BREAKFAST SPANSPEK :
Gehalveer, verwyder pitte, gooi keuse van joghurt in, meusli en voiila, ontbyt en nie eers 'n vuil papbak nie !!!!
HEERLIKE ONTBYT CROISSANTS: [OUMA BEER]
Koop croissants vir die aantal persone wat daar is.
Maak 'n lekker klomp growwe roereier gaar.
250g brosgebraaide repies spek. [2 per croissants]
Sny skywe tamatie, nie te dik nie.
Skyfies kaas.
Sout en peper na smaak.
SO MAAK JY :
Maak jou croissants lou-warm, smeer met botter of nie.
Sit nou op elke croissants, skyfie tamatie, skyfie kaas, roereier, spek en geur na smaak.
Jy kan ook dit gou weer bietjie warm maak in mikrogolf tot kaas gesmelt het, maar dis nie nodig nie.
Lekker en weer 'n bietjie iets anders.
HAMSTEAK, EIER EN PAP ONTBYT: [OUMA BEER]
Koop van hierdie lekker hamsteaks en braai soos jy spek sou braai.
Bak 'n lekker sagte eiertjie of volgens jou keuse.
Maak 'n bietjie pap, maar nie stywe pap nie, moet romerig wees, vir botter, suiker en bietjie melk.
Bedien dit lekker warm.
Jy kan hierby 'n halwe gebakte tamatie eet.
Jy kan ook gebraaide dun boereworsie of varkworsie bedien.
Jy kan ook roosterbrood hierby bedien.
Lekker en dis nie meer die gewone boaring ontbyt nie!
ONTBYT IN GEBRAAIDE SAMPIOEN: [OUMA BEER]
1 of 2 pakke groot sampioene
1 dosyn eiers
Tamatieblokkies of gekapte pepperdews
1 pak bevrore Mc Cain's spinasie
geur met sout en peper
SO MAAK JY:
Maak lekker growwe roereier of maak dit soos 'n omelet en roer dit dan dat dit grof is. [eiers, vir elke eier wat jy gebruik 1e water, sout en peper en ½t bakpoeier vir elke 2 eiers, jy kan gerasperde cheddarkaas ook byvoeg]
Dreineer die spinasie en roerbraai die vinnig in botter, jy kan fyn gekapte ui bysit.
Rooster die sampioene in 'n pan met botter of op die rooster tot gaar en goed warm.
Bou dan jou ontbyt deur die spinasie op sampioen te sit, dan die roereier en dan die tamatieblokkies of pepperdews en geur met sout en peper.
Flippen lekker en vullende, een of 2 van hierdie sal jou magie beslis vol kry, tensy jy die heel groot sampioene gebruik, dan is een beslis genoeg.
Bedien met koffie of glasie vars vrugtesap.
CAMPFIRE SAUSAGE, EGG AND CHEESE MUFFIN SANDWICHES:
For breakfast, we made Sausage, Egg, and Cheese Muffin Sandwiches. It may sound easy to make, but I cooked all 1 dozen eggs at the same time!
Serving Yield: 12 sandwiches
What you will need:
- Food -
1 Dozen Large Eggs (Do not get Jumbo, they are too large)
1 Dozen English muffins of your choice (I bought 1 package of 6 Thomas’ Original English Muffins and 1 package of 6 Thomas’ Whole Wheat English Muffins).
12 Sausage Patties (We had Johnsonville Pork Sausage Patties)
12 slices of cheese (We had Kraft American Singles).
1 Can of cooking spray (We used Crisco Spray Olive Oil)
Optional: Salt and pepper and any other spices you may want to add.
- Equipment -
1 Steel or Aluminum 12-Cup Muffin Baking Tray
1 Steel or Aluminum Baking Pan (The same size or a bit larger than the Muffin Tray)
1 small bowl (for opening and scrambling eggs)
1 Fork
1 Large Frying Pan (We used a large cast iron skillet)
and of course:
1 Campfire with grilling surface (We used a grilling rack set about 1 foot above the campfire).
Directions:
Warm up your skillet for about 2-3 minutes by placing it on the grill. After your skillet has heated up (you can sprinkle a lit bit of water on the pan to test if it is hot. If the water jumps around on the pans and boils immediately, then the pan is good to go), place as many sausage patties into the skillet as you can and allow them to cook until nice and browned on each side.
Eggs and Sausage over the campfire.
Spray a touch of cooking spray into each muffin tray cup. One at a time, crack an egg into the bowl, lightly scramble it, add spices to taste, and then pour into a cup in the muffin tray. It is important that you lightly scramble the egg and do not whip it; whipping the egg will only make the egg take longer to cook. When all 12 cups have been filled, place the muffin tray on the grill. Place as many English muffins on the baking tray as possible and then place the baking tray directly on the muffin tray, making sure to cover all of the cups in the muffin pan. Depending on the heat and focus of the fire, you may want to check the eggs every 5 minutes (and possibly rotate the tray 180 degrees) to make sure that they do not overcook. Also, after 5 minutes, flip the muffins over and allow them to toast for an additional 5 minutes.
Whipped Eggs fluff up and rise out and lift the tray above.
Once the eggs and sausages are done cooking to your liking, you can remove them from the grill. What is nice about this setup, is that the eggs should easily slide out of the muffin tray cups once they are completely cooked and all 12 should be done at once. To serve, simply open a toasted English muffin and stack on an egg, a sausage patty and a slice of cheese and Voila!… Sausage, Egg, and Cheese Muffin Breakfast Sandwich.
Bon Apetit!
-Vic
CAMPING BREAKFAST IN A PAPER BAG: [Alan Henry]
The next time you go camping, pack some eggs and bacon for breakfast. Sure, you could bring a skillet, but grab some brown paper bags instead—they get the job done just as quickly, and you can make breakfast for everyone on the trip at once.
This tip uses the same basic principle we used when we fried an egg with a sheet of paper and some binder clips—namely that paper, when properly oiled, won't catch fire at controlled temperatures. Line the bottom of the paper bag (and up the sides a little) with strips of bacon, then crack the eggs into the little bacon boat you'll have going on at the bottom of the bag. Make as many bags as you like, then pop them over the camp stove or grill on a grate and wait.
Lakeland Gear says you'll know the food's done when the grease from the bacon soaks up the sides of the bag about halfway. Pass out the bags, grab a fork, and enjoy. It's a fun campfire (or backyard grill!) trick that requires little prep time
BREAKFAST HAM AND EGG CRÊPE SQUARES: [ALL JOY FOODS]
Need a special recipe for your Sunday morning breakfast? This one is sure to win the family over.
Ingredients
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 large eggs
3 tablespoons melted butter
9 thin slices ham
9 eggs
Chopped fresh parsley
All Joy Worcestershire Sauce
Directions
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 100. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once
All Joy Worcestershire Sauce makes a great addition.
FIVE MINUTE SPANICH POTATO OMELETTE: [NOT QUITE NIGELLA]
Makes 1 x 24cm diameter omelette or 4 x 12.5cm omelettes with 2 eggs each
150grams of a 185gram bag of lime and black pepper potato chips (or use your favourite ones) and just eat he the rest while cooking
rest while cooking.
6 eggs
2/3 cup grated cheese
1 tablespoon olive oil for frying
Aioli to serve [garlic mayonnaise]
1 -2 tablespoons chopped fresh parsley or chives
METHOD:
1. In a medium to large bowl add potato chips and crush lightly. In a small bowl beat the eggs and add to the chip mixture and allow to stand for 2 minutes.
2. Add a few teaspoons of oil to a frypan and add the omelette mixture into the pan and sprinkle with cheese and fry for a few minutes until it can be carefully flipped over and cooked briefly. Scatter some chopped parsley or chives on top and serve.
DIE BESTE EIERBROODJIE: [Kosredakteur: Vickie de Beer]
Hier is die lekkerste eierbroodjies. Maak dit vir ’n ligte aandete of ’n lekker ontbyt.
Genoeg vir 4
8 snye plaasbrood, gebotter
200 g cheddarkaas in dun skyfies gesny
8 lappies goeie salami of ham
4 eiers
BESLAG:
4 eiers
60 ml (¼ k) room
sout en swartpeper
60 ml (¼ k) botter vir braai
MAAK SO:
1. Sit 4 van die gebotterde snye op ’n broodbord en pak die kaas en salami daarop, bedek met die ander 4 snye. Druk met ’n 5½ cm-koekiedrukker ’n gaatjie in die middel van elke toebroodjie.
2. Maak die beslag: Klop die eiers, room, sout en peper saam. Verhit ’n pan oor matige hitte. Smelt ’n klontjie botter daarin.
3. Doop die toebroodjies in die beslag en braai vir 5 min. of tot ligbruin aan die een kant. Draai die broodjies om, breek ’n eier in elke gaatjie en bak vir 4 min. tot die eier gaar is. Jy kan ’n deksel opsit om dit vinniger gaar te maak. Haal die broodjie versigtig uit en smul!
TURKSE ONTBYT: [kosredakteur: Vickie de Beer]
Genoeg vir 2
Jy bak die eiers in romerige jogurt en lekker speserye. Dit klink dalk vreemd, maar dit is ongelooflik lekker! Ons het vir elke ou sy eier in ’n pannetjie gebak maar jy kan ook alles in ’n groot pan bak.
80 ml (1⁄3 k) olyfolie
2,5 ml (½ t) komynsaad
2,5 ml (½ t) mosterdsaad
2,5 ml (½ t) gedroogde rissievlokkies
5 ml (1 t) vinkelsaad
5 ml (1 t) paprika
3 cm-stuk vars gemmer, gerasper
2 knoffelhuisies, fyn gekap
1 klein rooi ui, fyn gekap
1 groot rooi soetrissie, in blokkies gesny (wit vliesies en pitjies uitgehaal)
180 ml (¾ k) jogurt
4 eiers
’n hand vol oregoblaartjies
SO MAAK JY:
Voorverhit die oond tot 180 °C of maak in patboompan met kooltjies op die deksel.
1 Verhit die olyfolie in twee pannetjies (of een groot pan) en verdeel die komyn, mosterd, rissievlokkies, vinkelsaad en paprika tussen die pannetjies. Braai die speserye vir 4-5 min.
2 Voeg die gemmer, knoffel, ui en soetrissie by en braai oor lae hitte tot sag (verdeel steeds alles).
3 Skep die jogurt op die speserye en soetrissiemengsel, roer liggies deur, laat warm word. Maak met ’n lepel ’n klein holtetjie en breek 2 eiers in elk van die pannetjies.
4 Bak tot die eier na smaak gaar is – sowat 7-8 min. vir ’n sagte eier en 10 min. vir ’n harder eier. Strooi die orego oor en sit voor met plaasbrood vir die mopslag.
ALLES IN EEN ONTBYT: [Kosredakteur: Vickie de Beer]
Genoeg vir 6-8
So min moontlik skottelgoed, dis wat ek in ’n ontbyt soek.
30 ml (2 e) olyfolie
1 kg boerewors
1 groot ui, fyn gekap
3 knoffelhuisies, fyn gekap
150 ml witwyn
’n hand vol rosatamaties, middeldeur gesny
1 x 410 g-blik witbone
1 x 410 g-blik Italiaanse tamaties
6 groot bruin sampioene
6 eiers
’n hand vol basiliekruidblare
’n hand vol orego
SO MAAK JY:
Voorverhit die oond tot 180 °C OF in platboompan met kooltjies op die deksel.
1 Smeer die wors met ’n bietjie olie en rooster vir sowat 10 min. in die oond tot amper gaar.
2 Voeg die ui, knoffel en witwyn by die wors en skraap die vleissappe met ’n spaan los. Rooster vir 5-7 min. tot die ui sag is. Voeg die tamaties, geblikte tamaties en bone by.
3 Sit die sampioene bo-op en verhit tot die sous borrelend warm is.
4 Maak met die agterkant van ’n lepel holtes in die warm sous. Breek elke eier in ’n koppie en skink een vir een versigtig in die holtes. Sit terug in die oond en bak tot die eierwit ondeursigtig is en die geel sag.
5 Strooi basiliekruid en orego oor en sit warm voor met baie roosterbrood.
WENK:
Vervang die blik Italiaanse tamaties deur Mexikaanse tamaties as jy van ’n bietjie byt in jou ontbyt hou.
ROMERIGE EIERGEBAK: [Kosredakteur: Vickie de Beer]
Hierdie gereg is ryk en lekker! Sit dit as ’n spesiale laatontbyt of ligte aandete voor. Ons het ’n oulike posjeerpannetjie raakgeloop, maar as jy nie een het nie, kan jy die eiers net sag kook, of probeer om dit in kokende water te posjeer.
Genoeg vir 4
8 eiers
125 ml (½ k) witwynasyn
125 ml (½ k) room
125 ml (½ k) gerasperde parmesaan
’n paar takkies tiemie, net die blaartjies
sout en swartpeper
’n raspertjie neutmuskaat
vars plaasbrood om die sous mee op te vee
ekstra parmesaan vir bo-op
OM EIERS TE POSJEER:
1 Maak ’n middelslagkastrol halfvol water. Gooi die asyn by en laat die water borrelend kook. Maak met ’n houtlepel ’n draaikolk in die middel van die kastrol.
2 Breek 1 eier op ’n slag en laat val saggies in die draaikolk. Gooi met ’n lepel van die water oor die eier sonder om die eier te breek.
3 Kook vir 3-4 min. Haal die eier versigtig met ’n gaatjieslepel uit en sit in ’n oondvaste bak of diepbord. Moenie die eiers te gaar maak nie, want dit gaan verder in die oond bak.
GEBAKTE EIERS:
1 Meng die room, parmesaan, tiemieblaartjies, sout, peper en neut in ’n mengbak en gooi oor die eiers in die diepbord of oondvaste bak.
2 Verhit die oondrooster. Bak die eiers tot die kaas gesmelt is en liggies begin verkleur. Strooi nog parmesan oor.
3 Sit warm voor met vars, krakerige brood waarmee die room opgevee kan word.
PAP EN LEWER: [OUMA BEER SE RESEP]
Maak 'n pot lekker krummelpap. Moenie enigiets by die krummelpap voeg nie, want die lewer het genoeg geurigheid.
LEWERPOT:
Genoeg lewer [hoender, skaap of bees in repies gesny]
Margarien/olyfolie
Sampioene gesny
Uie
Spek
Room of melk
Knoffel gekneus
Suurlemoenpeper en Aromat
Suurlemoensap
SO MAAK JY:
Braai die uie en spek in die margarien/olyfolie tot deurskynend en gaar, voeg knoffel by en roerbraai vir 'n rukkie.
Roerbraai nou die skoongemaakte lewer wat in repies gesny is daarby en voeg ook die gesnyde sampioene by, braai tot ligbruin.
Lewer moet nog effe pienk wees.
Voeg nou die res van die bestanddele by om 'n lekker laaaaang sous te maak en kook goed deur.
Jy kan ook gerasperde kaas hierby voeg en gekapte pietersielie.
PAP EN WORS ONTBYTBROODJIE: [BRêKFIS MET DERRICK - RSG ONTBYT]
(Bedien 3 – 4)
STYWE PAP:
3 K water
2 t sout
1 K mieliemeel
1 – 2 E botter
½ k vars mieliepitte
Verhit die water en sout in ‘n medium kastrol tot kookpunt. Voeg die mieliemeel daarby en roer tot gaar, ongeveer 12 – 15 minute. Roer die botter en mieliepitte by.
PAP EN WORS:
± 3 Varkworsies / hoenderwors / boerewors, die lengte van die broodpannetjie.
Voorverhit die oond tot 180°C. Voer ‘n 18 cm x 5 cm broodpannetjie met kleefplastiek uit. Verwyder die derm om die wors. Skep ongeveer die helfte van die pap in die broodpannetjie. Pak twee stukke wors in die lengte van die broodpannetjie en plaas ‘n derde stuk wors daarop. Skep die res van die mieliepap in die broodpannetjie om die wors te bedek. Maak die oppervlak netjies en glad en bak vir 25 – 30 minute. Verwyder van die oond en sodra dit effens afgekoel het, keer die ‘pap en wors’ uit en sny in skywe. Bedien met tamatie smoor.
MY WENK:
Bak hom in jou Buksie of soos jy potbrood sou maak.
Kan ook bedien met 'n lekker sampioen-kaassous.
BREAKFAST CASSEROLE: [From the HomeCook]
Prep time: 15 min
Cook time: 25 min
Yield: 1 pan
Serving size: 10
Calories per serving: 387
Ingredients:
1 (32-ounce) package frozen hash brown potato
1 (16-ounce) package sausage
1/3 cup melted butter
1 teaspoon salt
1 teaspoon pepper
1/2 medium onion
1/2 red bell pepper
12 eggs
1/2 cup milk
1 1/2 cups cheese
Directions:
In a greased pan add 1 bag of hashbrowns, then drizzle with the melted butter. Add the salt and pepper and bake at 450 for about 20min until they start to brown.
While the hashbrowns are cooking, brown the sausage in a frying pan with onion and bell peppers.
Add 10 to 12 eggs and milk into a large bowl and beat until evenly scrambled. Salt and pepper to taste
Pour sausage over cooked hashbrowns, then pour the beat eggs over evenly.
Bake in the oven at 350 for about 10min. Pull out and cover with Cheese and put back in for another 10min to 15min.
MY WENK:
Maak in jou Buksie of in swartplatboompan soos 'n frittata, sit kooltjies op die deksel.
FYNGEDRUKTE AVO, GEROOKTE SALM EN GEPOSJEERDE EIER:
Neem geroosterde brood of saadbrood.
Smeer met marmite.
Sit dan fyngedrukte avo bo-op, met stukkie gerookte salm en 'n geposjeerde eier.
Sout en peper na smaak.
Kan ook gerasperde kaas bo-oor strooi.
Heerlike vullende ontbyt.
Geniet saam met glasie vrugtesap en daarna 'n lekker koppie boeretroos.
HASH BROWN BREAKFAST CASSEROL: [MR FOOD]
If you need to keep this casserole warm until the excitement dies down, cover it with foil and put it in a 200° oven.
Makes 8 servings
Ingredients
•1kg ground hot pork sausage
•¼ cup chopped onion
•2½ cups frozen cubed hash browns
•5 large eggs, lightly beaten
•2 cups (8 ounces) shredded sharp Cheddar cheese
•1 3/4 cups milk
•1 cup all-purpose baking mix
•¼ teaspoon salt
•¼ teaspoon pepper
•Toppings: picante sauce or green hot sauce, sour cream
•Garnish: fresh parsley sprigs
Directions
Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.
MY WENK:
Doen dit in jou platboompan met 'n deksel of sit swaargewig foelie oor of in jou Buksie-oond.
JANINE SE HART EN NIERTJIE-ONTBYT: [BOEREKOS]
1 ui, fyngekap
1 E botter
2 skaapharte, skoongemaak en opgekap
4 niertjies, skoongemaak en opgekap
3 t vars tiemie
2 k vleisaftreksel
4 E meel
sout en peper
MAAK SO:
Braai die ui in die botter.
Voeg die hart- en niertjiestukkies en die tiemie daarby.
Smoor vir ‘n halfuur teen ‘n lae temperatuur sodat dit water trek.
Meng die vleisaftreksel en die meel en voeg dit by die hart en niertjies in die kastrol.
Geur met sout en peper en roer gedurig terwyl dit deurkook om te verdik.
Bedien op roosterbrood.
MAROKKAANSE EIERS VIR ONTBYT:
(bedien 4)
4 eiers
500 g tamaties, geskil en pitte verwyder
60 ml olyfolie
4 sprietuie, gekap
4 knoffelhuisies, fyn gekap
5 ml komynsaad
varsgemaalde swartpeper en sout
handvol pietersielie, gekap
MAAK DAN SO:
Braai die uie, knoffel en komyn in die olyfolie tot dit begin verkleur. Roer die tamaties by en geur. Prut vir 10 minute.
Breek die eiers oop in die sous. Laat prut tot dit gaar is.
Strooi die pietersielie oor voor opdiening.
Bedien op brood.
SWITSERSE ONTBYT: [JUNGLE OATS RESEPTE]
500 ml Jungle Oats
1 L jogurt (geur van eie keuse)
250 ml melk
30 ml suurlemoensap
30 ml heuning
2 appels, grof gerasper
100 ml droë vrugte en/of neute
knippie sout
vrugte van u keuse vir
garnering (opsioneel)
SO MAAK JY:
1. Meng Jungle Oats, jogurt en melk saam en laat oornag in yskas.
2. Voeg suurlemoensap, heuning, appel, droë vrugte, neute en sout by mengsel.
3. Skep in ontbytbakkies en versier met vrugte van u keuse.
Lewer 4 porsies.
POACHED EGGS AND AVO ON TOAST: [By Jen T - Photo by PaulaG]
Prep Time: 10 mins
Total Time: 15 mins
Servings: 4
About This Recipe
"These take poached eggs to a new level :) Use thick slices of a wholegrain bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner :) The cooking time is for bringing the water to a simmer and poaching the eggs. If you are short of time or don't have lemon or lime juice just mash half an avocado straight onto each slice of toast, sprinkle with salt & pepper and follow rest of recipe."
Ingredients
4 eggs
2 ripe avocados
2 teaspoons lemon juice ( or juice of 1 lime)
4 slices thick bread
1 cup cheese ( grated, edam, gruyere or whatever you have on hand)
salt & freshly ground black pepper
4 teaspoons butter ( for spreading on toast)
Directions
1.Poach eggs using your favourite method.
2.Meanwhile cut the avocados in half and remove the stones.
3.Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
4.Mash roughly using a fork.
5.Toast the bread and spread with butter.
6.Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
7.Sprinkle over the grated cheese and serve immediately.
8.These are also nice with either fresh or grilled tomato halves on the side.
DUIWEBORSIES EN SLAPPAP: [LAPA RESEPTE]
12 Duiweborsies Skoongewas
sout en peper
MAAK SO GAAR:
Verhit dikboom pan met olie en botter.
Maak die borsie medium gaar .
Verwyder uit pan.
SOUS:
3 tlp koekmeel
Halwe tlp sout
2 tlp bruinuie soppoeier
MAAK DAN SO:
Strooi die mengsel in die pan saam met die oorblywende olie waarin die borsies gebraai is.
Die mengsel sal die olie absorber
Voeg klein hoeveelhede melk by en roer .
Sodra dit verdik voeg nog melk by tot sous na jou smaak .
Perskebldtjan so halwe tlp.
Plaas borsies terug en roer deurmekaar .
Skep 6 borsie en sous oor die slappap.
Met twee eiers
Geniet jou ontbyt
SLAPPAP:
Meng 6 koppies koue water met 12 eet lepels mielie meel in ‘n ysterpot.
1 tlp sout.
Plaas op stoof roer (Whisck) aanhoudend tot die pap kook sit deksel op en verminder die hitte.
Na vyf nim roer die pap weer herhaat twee maal (15 min ).
Die pap sal beslis gaar wees as die metode gevolg word.
BAKED EGGS AND BACON IN POTATO BOWLS: [Idaho Sunrise]
(Adapted from The Village Cook)
Ingredients:
1 large baked potato (russett or sweet)
1 Tbsp. butter
2 eggs
2 strips bacon, cooked and crumbled
2 Tbsp. shredded cheddar or gouda cheese
1 Tbsp. fresh parsley, chopped
salt and freshly ground black pepper
Method:
Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
Ali’s Tip:
Feel free to experiment with seasonings on these! Especially if you tried this with sweet potatoes, I imagine some more savory (or spicy!) seasonings would be great!
MY WENK:
Kan in jou platboompan gemaak word met deksel op en kooltjies op die deksel of in jou Buksie-veldoond of draai toe in foelie en bak gaar op jou rooster, moet dan net nie omdraai nie en sorg dat die aartappel nie omval nie.
EASY BANANA PANCAKES/FLAP JACKS:
Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 large eggs
1 1/4 cups whole milk
4 tablespoons unsalted butter, melted
2 ripe bananas, sliced
Directions:
1.In a medium-size mixing bowl, whisk together all your dry ingredients
2.In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
3.Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Be careful not to overmix, that will make the batter tough. Leave a few lumps for tender pancakes.
4.Place your a large non-stick pan over a medium-high flame and let the surface get hot. It's hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
5.Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
6.For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
7.Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
BREAKFAST MINI PIZZAS: [MR FOOD - photographer: Ken Burris]
Pizza’s not just for dinner! Here we combine two kid favorites—mini pizzas and scrambled eggs—for a breakfast treat adults and kids will both love.
Ingredients
Total Time: 10 minutes
1 large egg, beaten
2 tablespoons prepared marinara sauce
1 whole-wheat English muffin, split and toasted
2 tablespoons shredded Italian cheese blend
2 slices pepperoni, (optional)
Directions
1. 1 serving
2.Preheat oven or toaster oven broiler.
3.Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes.
Spread marinara sauce on English muffin halves. Top with the scrambled egg, cheese and pepperoni (if using). Broil until the cheese is melted, 1 to 3 minutes
ASPARAGUS AND DOUBLE SMOKED BACON POPOVER: [25 GRILLING RECIPES]
Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
1 – 2kg asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
1 leek, thinly sliced
1 tablespoon butter
½ cup milk, warm
3 large eggs, room temperature
½ cup flour
salt and pepper to taste
1 cup gruyere, shredded
Directions
1.Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
2.Rinse the asparagus under cold water and pat dry.
3.Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
4.Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
5.Add the butter to the skillet and let it melt.
6.Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
7.Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
8.Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.
GRILLED PORTOBELLO MUSHROOMS WITH EGGS, SPINACH AND ROASTED PEPPERS:
Serves 2
2 large portabello mushrooms
4 organic, free-range eggs
2 cups spinach
1/4 chopped Spanish onion
1 clove garlic, minced
1 tsp dried thyme
1 tbsp fresh chopped parsley
2 tbsp freshly grated Parmesan
1/4 cup sliced roasted red pepper
Salt and pepper to taste
Olive oil
WHAT TO DO:
Heat the grill. Drizzle olive oil over both sides of the mushrooms, sprinkle the thyme over, season with salt and pepper and grill for 15 minutes until the mushrooms are soft, about 15 minutes, turning once.
In a skillet, heat 1 tsp olive oil and saute the onions and garlic for about 2 minutes, and add in the spinach. Toss until the spinach are wilted, about 5 minutes. Divide on to two plates.
In a medium bowl, beat the eggs until fluffy and season with salt and pepper and half the parsley. Heat 2 tsp olive oil in a skillet (you can use the same one you did for your spinach), pour in the eggs and gently scramble the eggs over medium heat until the eggs are cooked. Sprinkle the parmesan cheese over.
On the bed of wilted spinach, arrange one mushroom cap on top with the smooth edge facing down. Spoon the eggs on top of the mushroom, top with roasted peppers and garnish with remaining parsley. Repeat for the other mushroom.
SAUSAGE AND EGG BREAKFAST CASSEROLE
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 8 servings
Ingredients
1- 2kg spicy pork sausage
7 eggs
2 cups milk
7 slices white bread, cut into small cubes
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
7 oz can of mushrooms, drained
¼ cup chopped onion
2 tbsp chopped fresh parsley
¼ cup chopped green peppers
HOW TO COOK:
1.Brown sausage in skillet.
2.Drain excess fat from sausage in colander & set aside.
3.In large mixing bowl, mix all ingredients except for bread cubes & sausage.
4.Gently stir in bread cubes & sausage.
5.Spoon into 9 x 14 casserole dish.
6.Cover & refrigerate overnight (I've refrigerated mine as long as 16 hours & it turned out great!).
7.When ready to bake, preheat oven to 375.
8.Remove casserole from refrigerator and let sit 20-30 minutes before placing in oven.
9.Bake for approx 1 hour, or when center is firm.
MY WENK:
Maak hierdie in jou platboompan met deksel op en kooltjies op die deksel.
NUTELLA AND BANANA TOASTED SANDWICH:
Quick tip: toasted sandwiches
My snackwich machine has just gone on the blink, which is a bit of a shame, but it’s a good excuse to make old-fashioned toastie on the stove top. Slide the sandwich onto a heated frying pan and top with a side plate. Place a heavy can (like one filled with baked beans – with the label off) on top and use this to weigh down and flatten the sammie. For a decadent one, try spreading the bread with Nutella.
SPREAD NUTELLA ON BREAD WITH SLICED BANANA and make your toastie! Delish!!!!!
MY WENK:
Maak dit in jou toeknyprooster oor die vuur. Dis gevaarlik lekker!
Jy kan dit ook in jou sandwich maker maak.
Nog lekkerder is om dit as nagereg met vla te bedien.
PILCHARD OMELETTE WITH OLIVES AND TOMATO: [by Bertus Basson]
Description:
Serving: 2
Ingredients:
For the omelette:
5 eggs
30g butter
salt and pepper to taste
For the filling:
1 tin Lucky Star Pilchards, drained (keep the sauce)
50g olives, pipped and quartered
40g red onions, chopped
50g parmesan cheese, grated
Method:
1.Break the eggs in a bowl and whisk thoroughly
2.Melt butter in a non-stick pan and add the eggs, folding over with a spatula
3.Add the filling ingredients once the egg is almost set
4.Fold the omelette one side over the other
5.Dress the omelette with the sauce from the pilchards
6.Season and serve hot with toast
LUMBERJACK OMELET: [MR FOOD]
Get your day off to an energizing start with our Lumberjack Omelet. With its trio of ingredients sure to have you going hog wild over, this tasty breakfast guarantees you'll make it through your busy day.
Serves: 1
Cooking Time: 5 min
What You'll Need:
1 teaspoon olive oil
1/4 cup cooked sausage
1/4 cup diced cooked ham
2 tablespoons bacon bits
2 tablespoons chopped onion
3 large eggs, beaten
1/4 cup shredded Colby Jack cheese
What To Do:
1.In a small skillet, heat oil over medium heat. Add sausage, ham, bacon bits and onion. Saute 3 to 4 minutes, or until heated through. Remove from skillet and set aside.
2.Add eggs to skillet and stir gently for 1 minute; stop stirring and allow egg to set up 1 to 2 minutes. Top eggs with meat mixture and sprinkle with cheese. Fold omelet in half, and serve.
PAD THAI OMELETTE:
All of the flavours of pad thai wrapped in a tasty omelette. Now you finally have an excuse to have pad thai for breakfast!
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
1 tablespoon water
1 teaspoon tamarind concentrate (or the juice from 1/2 lime)
2 teaspoons fish sauce (or soy sauce)
2 teaspoons palm sugar (or brown sugar)
1 teaspoon chili sauce
1 tablespoon oil
4 shrimp, peeled and deviened
2 shiitake mushrooms, sliced
1 shallot, finely diced
1 clove garlic, chopped
1 cup bean sprouts
1 green onion, sliced
1 tablespoon roasted
peanuts, chopped
1 birds eye chili, sliced (optional)
cilantro to taste
1 teaspoon butter
2 eggs, lightly beaten
1 teaspoon fish sauce (or soy sauce)
lime wedges
Directions
1.Heat the water, tamarind, fish sauce, sugar and chili until the sugar is dissolved and set aside.
2.Heat oil in a pan over medium-high heat.
3.Add the shrimp, shiitake, shallot and garlic and saute for 2 minutes.
4.Add the sauce, bean sprouts, green onion and peanuts and cook for 1 minute.
5.Add the chili and cilantro and remove from heat and set aside.
6.Wipe out the pan and melt the butter over medium heat.
7.Mix the eggs and the fish sauce, pour them into the pan and cook until almost set, about 2 minutes.
8.Spoon the shrimp mixture onto half of the omelette and fold the other half over.
POACHED EGGS ON TOAST WITH CHIPOLTLE MAYONNAISE:
Open faced bacon, avocado and poached egg sandwich with creamy chipotle lime mayonnaise.
Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
4 eggs
4 slices bread, lightly toasted (I used multigrain)
1/4 cup chipotle lime mayo (see below)
2 avocados, sliced
8 slices bacon, cooked
Directions
1.Bring a large pot of water to a boil and reduce the heat to medium.
2.Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
3.Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
4.Repeat for the remaining 2 eggs.
5.Assemble sandwiches and enjoy.
Chipotle Lime Mayo
Spicy hot and smoky chipotle peppers mixed with creamy mayo and a hint of lime.
Servings: makes 1/2 cup
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
1/2 cup mayonnaise
1 chipotle chili in adobo sauce or to taste, chopped
1 teaspoon adobo sauce
1/2 lime, juice
Directions
1.Mix everything.
ULTIMATE BREAKFAST BURRITO -CASSEROLE STYLE:
Breakfast burritos are filling, easy to make, and wonderful to eat. This versatile recipe can be reconfigured into a grab-and-go burrito, perfect for the mornings you’re dashing out the door.
Cook time: 25 minutes
Serving size: 6
Ingredients:
6 eggs, scrambled
1/2 pound of favorite breakfast sausage
1/2 onion, diced
1/2 green bell pepper, diced
3 cups frozen hash brown potatoes ( or three medium potatoes, diced, which could be precooked)
1 cup multi-cheese shredded cheese
1 (14-ounce) can green chili or enchilada sauce
salt
pepper
taco seasoning mix
4-6 flour tortillas
Directions:
Preheat oven to 350°F. Brown sausage; drain fat, and set aside. Fry potatoes in skillet until golden brown. Add peppers and onion to potatoes; sauté for several more minutes. Add salt and pepper along with favorite seasonings.
Spray a 13x9 baking dish with non-stick spray. Cut flour tortillas in pieces and line bottom of prepared baking dish with them. Carefully fold all ingredients together. Sprinkle cheese on top. Bake for 25 minutes.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
SPEK FLAP JACKS:
Bros gebraaide streepspek.
Maak 'n baksel flap jack deeg aan en doen die volgende:
Maak jou platboompan warm met olie/botter.
Skep nou skeppies deeg in die pan en plaas 'n spekstukkie bo-op.
Braai dit nou gaar en geniet saam met kaas en maple/gouestroop of met 'n gebakte eier en tamatie of roereiers.
BAKED BELL PEPPER BASKET: It’s For Breakfast [The Players]Per baked egg served, you’ll need:*
1/2 bell pepper, cut in half lengthwise and seeded
1/2 slice bacon (from foraged hogs)
1 egg (from pastured hens)
1 oz. cheddar cheese (where to buy cheese from grass-fed cows)
*NOTE:
Get creative! Use whatever veggies, meats, or cheeses you have on hand that you like putting in an omelet.
THE HOW TO:
Preheat your oven to 375F. Fill the bottom of a jelly roll pan with 1/8 inch water; set aside.
Place sliced bacon in each bell pepper basket. Crack egg open into the basket on top of bacon. Top with cheese. Transfer to jelly roll pan.
When all servings are assembled and oven is preheated, bake the Bell Pepper Baskets for 30 minutes.
When done, remove from oven and serve immediately. Enjoy!
BIKER BRESEP ALETTA LINTVELT FOTO MYBURGH DU PLESSIS]
Vir 6
Voorbereityd 20 minute
Gaarmaaktyd 20 minute
Die Overberg is ’n gewilde bestemming onder motorfietsryers, en die manne hou daarvan om iewers af te trek vir ontbyt. Die Napier-padstal is bekend vir sy alles-in-een-ontbyt in ’n swartpan – hierdie is ons maklike kampweergawe daarvan.
Jy benodig
VIR DIE FRIKKADELLE
2-3 eetlepels botter
6 repies spek
500 g boerewors
½ soetpatat, fyngerasper
½ koppie sampioene, fyngekap
½ ui, fyngerasper
2 eetlepels rissiemarmelade
1 knoffelhuisie, fyngekap
VIR DIE SOUS
2 blikke (410 g elk) tamatiesmoor (ons het Rhodes Tomato Braai Relish gebruik)
1 rooi soetrissie, gekap
6 eiers
½ koppie gerasperde cheddar of gekrummelde fetakaas
SO MAAK JY:
1.Verhit die helfte van die botter in die pan en braai die spek tot bros. Dreineer dit op kombuispaper en kap dit dan in blokkies.
2.Druk die vleis uit die wors en meng dit met die res van die frikkadelbestanddele in ’n bak. Vorm 24 snoepgrootte bolletjies en sit dit in die yskas vir 30 minute – dit sal vir tot vier dae hou.
3.Smelt die res van die botter in ’n groot swaarboompan en braai die frikkadelle totdat dit gaar en goudbruin is.
4.Skep die frikkadelle uit, maar hou die pansappe. Keer die blikkies smoor daarin uit, voeg die soetrissie by en laat dit vir ’n paar minute saam prut.
5.Pak die frikkadelle terug in die pan. Maak met ’n lepel ses holtes in die smoor en breek versigtig ’n eier in elk. Sit die deksel op en laat dit vir nog 4 minute prut totdat die eierwit gestol het, maar die geel nog loperig is.
6.Sprinkel die kaas oor en sit dit dadelik voor saam met roosterbrood.
WENK
Jy kan die rou frikkadelle ook oop op ’n bord vries en dit daarna in ’n Ziplocsakkie pak. Die frikkadelle sal vir tot drie maande in die vrieskas hou.
BREAKFAST BACON AND MAPLE MEATBALLS: [PALE OMG]
Serves: 4
INGREDIENTS:
1 - 1½kg breakfast sausage (no sugar added)
1 sweet potato
4oz button mushrooms (I used half a container of sliced button mushrooms)
½ yellow onion, peeled
2 tablespoons maple syrup
5-6 slices of bacon
1 garlic clove, minced
salt and pepper, to taste
INSTRUCTIONS:
1.Preheat oven to 375 degrees.
2.Place your bacon slices in a pan over medium heat. Cook on both sides until crispy, place on a paper towel to soak up the excess fat and cool, then dice up into small pieces that would fit well in meatballs. Duh.
3.Place your sweet potato in a food processor with the shredding attachment. Shred your sweet potato, remove contents, then shred it once more. You want it pretty fine.
4.Then shred your onion and mushrooms in the same container with the sweet potato that was shredded twice.
5.Add your sweet potato, mushrooms, and yellow onion to a bowl along with your breakfast sausage, maple syrup, garlic clove, diced bacon, and salt and pepper and mix well. Your hands are your best tools.
6.Place parchment paper on a baking sheet then start making your meatballs.
7.What is helpful is using an ice cream scoop so they are all the same size. Roll the scooped out balls in your hands and place on a baking sheet. Repeat until all your ingredients are gone.
8.Bake for 30-35 minutes until meatballs are golden brown and completely cooked through. Be sure to check one before you turn the oven off!
9.Pair your breakfast meatballs with Steve’s PaleoKrunch Cereal and some almond milk!
MY WENK:
Braai hulle buite in jou platboompan.....hierdie is 'n absolute wenner!
BREAKFAST BURGERS: [Author: From Food Network Kitchens]
THIS IS SOOOOOOO GOOD!
Total Time: 25 min
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Calories per serving: 475
INGREDIENTS:
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon drained prepared horseradish
12 ounces ground beef (80-percent lean)
8 ounces bulk Italian sausage
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup shredded cheddar (about 2 ounces)
4 english muffins, regular, sandwich-size or corn, split and toasted
1 vine-ripe tomato, thickly sliced into 4 pieces
1 cup peppery greens, such as baby arugula, mustard greens or watercress
4 large eggs
DIRECTIONS:
For the dressing:
Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
For the burgers:
Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper.
Divide the meat into 4 pieces and form each into a 4-inch patty. Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties.
Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes. Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty. Crack the eggs into the skillet with the sausage drippings and cook to your preference. Place an egg on each burger and finish with some baby arugula on the top of the English muffin.
ALLES IN EEN PAN ONTBYT: [OVERBERG RESEPTE]
Die Engelse noem die gereg, wat net van oorskiet gemaak word, bubble en squeak.
45 ml olyfolie
1 ui, dun ringe gesny
2 knoffelhuisies, fyn gekap
2 (225g) chorizo worsies, in ringe gesny
1 x basiese oond aartappels
Sout en vars gemaalde peper
6 eiers
SO MAAK JY:
Verhit oond tot 200 grade. Verhit olyfolie in ‘n middelslag braaipan wat geskik is vir die oond. Voeg ui en knoffel by en roerbraai vir 5 minute of tot goudbruin. Voeg wors by en braai vir nog 5 minute. Sny aartappels in klein blokkies en voeg by. Braai vir 2 minute. Geur goed met sout en swartpeper. Verwyder van hitte en breek 6 eiers in pan. Plaas in warm oond en bak vir 5 minute vir sagte eiers of langer as jy dit harder verkies. Sit warm voor.
MY WENK:
Kan met gemak in platboompan gemaak word by die kamp.
WHOLE WHEAT BRUNCH BAKE: [GOLDEN CLOUD RECIPES]
Makes :6
PIE CRUST:
• 200 g Golden Cloud Krakley Wheat
• 100 g Golden Cloud flour
• 1 mL salt
• 60ml olive oil
• 60 ml of lukewarm water
• 1 egg
FILLING:
• 125g small Rosa tomatoes
• 125g small brown mushrooms, quartered
• half a small red onion, sliced and gesoteer
• 10 extra large eggs
• salt and freshly ground black pepper to taste
INSTRUCTION:
1 Sift the Golden Cloud Krakley Wheat, Golden Cloud flour and salt togetherin a large mixing bowl. Add the olive oil, lukewarm water and egg and mix well.Knead until a soft dough is formed. Cover with plastic wrap and refrigerate for1 hour.
2 Preheat the oven to 180 ° C. Grease a round pie dish and set aside.
3 Roll out the pastry on a lightly floured surface. Make sure the dough is just as big as the base and the sides of the pie dish. Prick the base with a fork.
4 For the filling:
Add the tomatoes, mushrooms and onion over the tart basis. Carefully break the eggs over the filling and add salt and pepper to taste.
5 Bake for 20 - 25 minutes or until the crust is golden brown. Make sure the stuffing is cooked and set.
6 Serve hot, garnished with rocket and 250 g crispy bacon [optional]
MY WENK:
Maak 'n braai pie hiervan in jou toeknyprooster, maar klits dan jou eiers soos met 'n omelet, bind met bietjie bakpoeier en gooi dit oor die pasteikors en vulsel. Vou versigtig toe voor jy dit op rooster sit.
VULLENDE OMELET VIR ONTBYT: [DêM NICE KAROO SPICE]
Gebruik 1 eier vir elke persoon en 1 e vloeistof (water of melk) vir elke eier.
Klits die wit van die eiers styf en sonder om die eierklitser te was, klits die geel van die eiers tot dit liggeel van kleur is. Voeg die vloeistof en sout na smaak by die geel van die eiers.
Vou die styfgeklopte wit van die eiers in die geel.
Verhit ʼn braaipan en smeer dit op die boom en aan die kante met botter of vet. Die pan moet klein genoeg wees dat die eiermengsel nie te dun uitsprei nie en goed kan rys.
Gooi die eiermengsel in die pan en maak dit gaar oor stadige hitte totdat dit opgepof en ligbruin van onder is.
Laat die pan ʼn paar minute lank in ʼn matige oond staan tot die omelet bo-op droog is. (As die omelet te lank bak, sal dit krimp en taai word.)
Maak ʼn duik in die meddel van die omelet met die agterkant van ʼn mes en maak dit los van die kante van die pan met die mes.
Streek ʼn slaplem-mes onder die een helfte in en vou dit toe oor die een helfte in en vou dit toe oor die ander helfte.
Laat dit versigtig op ʼn warm bord afgly en dien onmiddellik op.
VARIASIES:
Kaas. Srooi gerasperde kaas met ʼn skerp geur oor die omelet net voordat dit toegevou of terwyl dit gaargemaak word.
Biltong. Strooi gerasperde biltong oor net voordat dit toegevou word.
Uie. Voeg 1 e fyngekapte ui en 1 t fyngekapte pieterselie by voordat die omelet-mengsel in die pan gegooi word.
Ham. Of enige soort koue vleis of pluimvee. Maal die gaar vleis fyn en verhit dit of braai effens bruin in warm vet en strooi dit oor die middel van die omelet terwyl dit gaar word.
Groente. Meng enige gaar groente, met witsous en gebruik as vulsel vir ʼn omelet.
Vis. Maak enige gaar vis fyn, voeg sout en perer by na smaak en maak dit klam met room. Verwarm die vis en sit dit op die omelet voor-dat dit toegevou word.
Pieterselie. Braai 1 tot 3 t gekapte pieterselie in ʼn bietjie botter en voeg dit by die eiermengsel.
APPLE NACHO'S: [LEKKER VIR ONTBYT OF NET OM AAN TE PEUSEL]1 red apple, sliced thinly
1 green apple, sliced thinly
caramel sauce (recipe below)
mini chocolate chips
WHAT TO DO:
Spread apples on a plate. Put caramel in a baggie to pipe on or use a spoon to drizzle sauce over apples. Sprinkle with chocolate chips.
NOTE:
You can also serve the apples sliced with the caramel in a bowl.
BREAKFAST BUNNY CHOW:
I made it for breakfast and it was a delight!
Ingredients:
Bread quarters or big hamburger buns (known as the bunny) Onions, sliced
Green Peppers, diced (you can also use red & yellow peppers)
Mushrooms, sliced
Bacon, cubed (or leave it out)
Eggs (1 per bread quarter)
Salt, pepper
Tomato relish (optional)
Cottage cheese (optiona
METHOD:
Fry the onions, green peppers, mushrooms & bacon till done. Season.
Add either a bit of tomato relish to make it a bit saucy or smooth cottage cheese/cream cheese so that it forms a white sauce.
Spoon the cooked mixture into the bunny. Make a shallow dent in the mixture, break an egg into it. Bake in oven till egg is set. The bunny will be nice and toasted at the outside. (The mixture can absolutely be played with.)
PARMESAAN EIERS: [DIE NATHANIëL TAFEL ]
6 eiers
15ml witasyn
500g jong tamaties
1 ui, grof gekap
15ml druiwepitolie
1 takkie roosmaryn
4ml borrie
4ml gemmer
4ml kaneel
4ml neutmuskaat
4ml varsgemaalde swartpepper
70g parmesan
growwe seesout
SO MAAK JY:
Vul 'n kastrol 2/3 met water en voeg asyn by. Bring water tot kookpunt en plaaseiers versigtig in water. Kook eiers vir 6 minute en dreineer.
Plaas tamaties, ui, olyfolie, roosmaryn en speserye in pan of kastrol. Laat prut tot tamatie en ui sag is. Verwyder roosmaryn en skep in vlak oonbak.
Dop eiers af en laat staan in tamatie-mengsel. Bedek die eiers met gerasperde parmesan. Bak in die oond tot kaas begin verbruin (ongeveer 10 minute). Sprinkel liggies met growwe sout en bedien.
BACON WRAPPED EGG ON TOAST: [From Slow Cooking Kitchen]
Servings: 6
6 large eggs
6 strips thick cut bacon
6 slices whole grain bread
6 fresh button mushrooms, sliced
3 medium Roma tomatoes, diced
1 bell pepper, diced
1 teaspoon fresh garlic, minced
salt & pepper to taste
1 package Knorr’s Hollandaise sauce mix
WHAT TO DO:
Cook bacon fully but not crispy – drain – set aside to cool. Scramble the eggs – set aside. Spray 6 custard dishes with non-stick cooking spray. Wrap one slice of bacon around the inside of each dish. Add egg mixture and vegetables then place custard dishes on trivet or foil ring inside crock pot. Add about an inch of water covering the bottom. Cook on high for approximately 1 1/2 - 2 hours. Prepare Knorr’s sauce mix as directed. Serve bacon-wrapped egg omelets over toast with Hollandaise sauce.
Pleasant Tastings!
FRENCH TOAST EGG IN A HOLE: [Recipe from PocketChange-Gourmet.com]
Prep Time: 5 minutes
Cook Time: 5 minutes
A quick and delicious breakfast treat.
INGREDIENTS:
FRENCH TOAST BATTER:
1 large egg
½ to 1 cup International Delight Vanilla Caramel Creme Coffee Creamer (adjust for taste) [use cremora with a few drops of vinilla essens]
EGG IN A HOLE:
Bread - any will work, we used Arnold's Butter Split Top
Eggs for hole
Toppings of your choice - syrup, strawberries, blueberries
INSTRUCTIONS:
1.Whisk together 1 large egg and ½ to 1 cup of International Delight Vanilla Caramel Coffee Creamer (adjusting for taste).
2.Dunk bread into mixture and coat on both sides.
3.Place on 325 F griddle and cut out and remove center.
4.Add an egg and cook til browned.
5.Flip and finish cooking til browned.
6.Serve with syrup.
PESTO CAPRESE OMELETTE: [CLOSET COOKING] YUMMY!
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Servings: 1
A summery fresh basil pesto omelet with melted mozzarella and fresh diced tomatoes.
INGREDIENTS:
1 ripe tomato, diced
1 teaspoon balsamic vinegar
salt and pepper to taste
2 eggs, lightly beaten
1 tablespoon milk
1 tablespoon pesto
salt and pepper to taste
1/4 cup fresh mozzarella, torn
1 tablespoon pesto
DIRECTIONS:
1.Toss the tomato in the balsamic vinegar and season with salt and pepper.
2.Mix the milk and pesto into the eggs and season with salt and pepper.
3.Heat a pan over medium heat, pour the egg mixture into the pan and swirl it to coat.
4.Sprinkle the mozzarella onto half on the omelette and let cook until the eggs have just about set.
5.Sprinkle the tomato and pesto onto half on the omelette fold the omelette over and enjoy!
POTATO BACON EGG GRILL SANDWICH:
Preparation Time : 30 minutes | Cooking Time : 30 minutes |
Serves a hungry lot of 4
INGREDIENTS:
5 large washed potatoes, boiled, peeled and chopped
4 eggs, boiled, shelled and sliced in half
1 cup of diced bacon bits
2 spanish onions, sliced fine
2-3 garlic cloves, finely chopped
1 tablespoon herbs of your choice [I used fresh thyme and oregano] salt to taste
freshly ground black pepper
2 tablespoons passata
1 tablespoon virgin olive oil
METHOD:
TO MAKE THE SALAD:
Heat oil in a large shallow pan. Fry garlic and onion on medium heat for a minute or two till fragrant and translucent. Add the bacon. Cook for another 2 minutes. Add the potato, increase heat and stir-fry for 2 minutes, browning the potatoes slightly.
Remove from heat, sprinkle with herbs and seasonings. Stir through the passata. Serve warm.
TO MAKE THE SANDWICHES:
With cold leftover salad, heat and grease a sandwich maker/sandwich press/jaffle iron. Place a slice of toast on the hot surface. Heap 1-2 tablespoons of the leftover salad, squeeze some chili sauce over it and top it with another slice of bread. Press the sandwich down. Enjoy hot of the grill!
POTATO, PEA AND BACON FRITATTA: [CAMPING AND HIKING]
INGREDIENTS:
4 peeled potatoes cut into cubes, almost cooked
2 onions chopped
3 cloves garlic, chopped
250 g fried bacon or chorizo
1 cup blanched peas
4 eggs, beaten
1 red pepper, chopped
olive oil
hand full grated cheddar cheese(optional)
handful chopped spring onions
METHOD:
Use a big flat bottomed pot, with a lid. (for putting the coals onto.)
In your flat bottomed pot, fry the onions and red pepper in some olive oil. Add the potato and fry until it has softened and started to colour. Add the garlic and bacon and fry for another 5 minutes.
Add the peas and give a good stir, and let the pot simmer for a further 5 minutes. Pour the egg over, and spread the cheese over the top if you decide to use it.
Remove most of the coals from underneath your pot, and put as many coals as you can onto the lid. Let the pot "bake" for approximately 30- 45 minutes. (Once again this may vary according to the conditions that you are cooking in.)
Garnish with spring onions.
BILTONG, FETA AND PORCINI OMELETTE: [LEKKER BILTONG]
Taking the flavours of the Mediterranean and bringing them to your kitchen table in under 20 minutes, this dish is sure to impress your guests. For a light outdoor dinner in the Summer time, or a quick easy meal that doesn’t hold back on flavour, we’re sure you’ll love this recipe. The Greek Feta mixed with the distinct taste of Porcini mushrooms brings a certain class to this Omelette. Of course, throw in Biltong and you get flavour and texture combinations that are hard to beat.
Prep Time - 15 Minutes
Cooking Time – 8-12 Minutes
Serves – 1
INGREDIENTS:
2 Eggs
30g Feta Cheese (Cubed)
25g Red Onions (Diced)
30-50g Lekker Biltong (Diced)
15g White Mushrooms (Sliced)
1 Garlic Clove (Crushed)
1 tbsp Porcini Mushrooms
Splash of Milk
Salt & Pepper
Olive Oil
DIRECTIONS:
Begin by soaking the Porcini Mushrooms in boiling water for 15 minutes. Heat a teaspoon of Olive Oil in a large frying pan and add the White Mushrooms with a pinch of Salt and Pepper and fry for 2-3 minutes, or until they start to brown.
In a jug bring the Eggs, Milk, Onion, Garlic and whisk lightly. Add a touch more Salt and Pepper to taste and pour the contents of the jug into the pan of White Mushrooms. Cook for 2-3 minutes until the centre starts to go firm, before finally sprinkling on the Porcini Mushrooms, Biltong and Feta Cheese. Fold the Omlette in half and cook for a further 2-3 minutes until the cheese starts to melt.
Serve with a garden salad and Voila!
BOMB-LETTE: (WARNING HOT!) [LEKKER BILTONG]
For those that like it Hot! VERY HOT! We have created a very special Omelette using our Chilli & Lime Biltong that will certainly get your temperature rising! We have combined Hot Chillies, Garlic and Peppers to bring you a dish Bursting with Flavour!.. WARNING – The BOMB-lette really is only recommended for those Brave enough to handle the heat..
Serve with a Cool Yoghurt or Garlic Dip to try and Tame this Beast!
Prep Time - 10 Minutes
Cooking Time – 7-10 Minutes
Serves – 1
INGREDIENTS:
2 Eggs
20g Tomotoes (Chopped)
10g Red Peppers (Chopped)
10g Green Peppers (Chopped)
10g Yellow Peppers (Chopped)
30-50g Lekker Chilli & Lime Biltong (Shaved, Diced, Sliced)
20g Cheddar Cheese (Grated)
1 Garlic Clove (Crushed)
1 tsp Chillies (Diced)
Splash of Milk
Salt & Pepper
Olive Oil
DIRECTIONS:
In a jug beat the Eggs and the Milk before adding the Garlic and Tomatoes. Mix lightly.
Heat a tsp of Olive Oil in a Heavy Frying Pan, add the Mixture and cook on a High Heat for 2-3 minutes until the middle starts to become firm. Sprinkle the Peppers, Chillies, Biltong and Cheese over the Omelette and gently fold in half. Reduce the heat slightly and cook for a further 2-3 minutes until the cheese starts to melt.
It really is that quick and easy to make a superb dish packed full of flavour!
Serve with a Garden Salad, A cool Yoghurt or Garlic dip and plenty of Water!
BULLY BEEF AND EGGS: [UNKNOWN SOURCE]
Prepare this breakfast on a day when the stomachs have to remain fuller for longer and there’s just no time to stop for lunch.
You need (for 4 portions):
1 onion, chopped
2 tablespoons oil
1 x 300 g-tin bully beef
5 eggs
¼ cup milk
salt and pepper to taste (go slow with the salt, because the meat is already salty)
4 slices of toast
Get cracking:
Fry the onion until golden brown in half of the oil.
Remove the fat from the bully beef (if you want to) and add the meat to the onion.
Stir it with a fork to spread the bully beef into the mixture.
Beat the eggs and the milk together.
Make scrambled eggs in another pan in the rest of the oil.
Spoon the bully beef onto the toast, followed by the scrambled eggs.
VARIATION:
Tear foil into four 15 cm squares, spread butter on each square and form a well in each one.
Place the foil nests in a flat-bottomed potjie or large pan.
Spoon the mixture of onion and bully beef into the nests and make a well in the middle of the meat mixture.
Heat the potjie on the fire.
As soon as the potjie is warm, break the eggs one by one in each well (you will then use one fewer egg).
Cover with the lid and bake the eggs to the desired consistency.
Serve with toast.
BREAKFAST MINI PIZZAC: [EatingWell - photographer: Ken Burris]
Pizza’s not just for dinner! Here we combine two kid favorites—mini pizzas and scrambled eggs—for a breakfast treat adults and kids will both love.
Ingredients
Total Time: 10 minutes
1 large egg, beaten
1 tablespoons prepared marinara sauce
1 whole-wheat English muffin, split and oasted
2 tablespoons shredded Italiancheese blend
2 slices pepperoni, (optional)
Directions
1.1 serving
2.Preheat oven or toaster oven broiler.
3.Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes. Spread marinara sauce on English muffin halves. Top with the scrambled egg, cheese and pepperoni (if using). Broil until the cheese is melted, 1 to 3 minutes,
MY WENK:
Maak in jou platboompan met deksel op en paar kooltjies bo-op deksel.
GEVULDE FRANSE EIERBROOD: [BRON ONBEKEND]
Here is French Toast with a difference. Try out your own favourite fillings as well.
Dis Franse eierbrood met 'n verskil. Probeer gerus ook jou eie geurige vulsels.
Ingredients:
200g tuna
1 small onion (grated)
12 slices bread (buttered)
100ml milk
2 eggs
5ml vinegar
salt and peppr to taste
oil for frying
Method:
• Flake tuna. Add onion, vinegar, salt and pepper and mix well.
• Spread mixture over 6 slices of bread. Press second slice of bread firmly on top.
• Beat the eggs and milk together and add salt and pepper to taste.
• Soak the "sandwiches" in the egg mixture and fry in hot oil until golden brown on both sides. Serve warm.
GEVULDE FRANSE EIERBROOD:
Bestanddele:
200g tuna
1 klein ui (gerasper)
12 snye brood (smeer met botter)
100ml melk
2 eiers
5ml asyn
sout en peper na smaak
braaiolie
Metode:
• Ontvlok tuna. Voeg uie, asyn, sout en peper by en meng goed.
• Smeer mengsel op 6 snye brood en druk 'n tweede sny brood stewig bo-op elkeen vas.
• Klits eiers en melk en voeg sout en peper na smaak by.
• Week die "toebroodjies" in eier- mengsel en braai in warm olie totdat dit weerskante goudbruin is. Bedien warm.
ROEREIER EN GARNALE: [BRON ONBEKEND]
A super idea for breakfast is this Scrambled Egg with Prawns served on toast.
Ingredients:
2 eggs
20ml milk
25g cooked chopped prawns
25ml salad cream
chopped chives or spring onions
salt and pepper to taste
Method:
• Scramble the eggs, milk, salt and pepper in a saucepan.
• Cool and stir in the prawns, salad cream and chives.
• Serve on buttered toast.
Iets nuuts vir ontbyt is om roereiers en steurgarnale op rooster-brood te bedien.
Bestanddele:
2 eiers
20ml melk
25g gekookte gekapte steurgarnale
25ml slaairoom
gekapte grasuie of sprietuie
sout en peper na smaak
Metode:
• Roer die eiers, melk, sout en peper in 'n souspan.
• Laat afkoel en roer steurgarnale, slaairoom en grasuie by.
• Bedien op gesmeerde roosterbrood.
GREEK PIZZA MUFFINS:
[BAK TUIS EN NEEM SAAM - VRIES BAIE GOED EN DIS 'N HEERLIKE HAPPIE VIR SOMMER EN OOK SAAM MET ONTBYT] [EATING WELL - photographer: Ken Burris]
DIABETIC FRIENDLY!!!!
Ingredients
All the flavors of a Greek pizza make these savory muffins bite-size treats.
Total Time: 50 minutes
2 tablespoons extra-virgin olive oil
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup low-fat milk
1/3 cup crumbled feta cheese
1 large egg, well beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives
Directions
1.Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. | Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.
2.2 dozen mini muffins
3.Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
4.Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
5.Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
6.Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
7.Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
FRITTATA: [WEG KUIERKOS]
Vir 4-6 mense
Hmm, frittata… Ná ‘n lang rit is dié omeletstyl gereg die perfekte ontbyt vir laatslapers.
Jy benodig
oorskietwors of braaivleis, in stukkies gesny
gekookte aartappelblokkies
1 blik soetmielies (sonder room)
1 ui, fyngekap
8 eiers
’n bietjie melk
½ teelepel droë kruie
sout en peper
SO MAAK JY:
1.Pan toe. Braai die wors, vleis, aartappel en uie in ’n groot pan. Gooi die soetmielies by en draai die vlam na matig.
2.Op julle merke… Klits die eier saam met die melk en geurmiddels.
3.Gereed… Gooi die mengsel oor die gebraaide bestanddele en bak dit totdat die eier stol.
Weg! Sny die frittata in skywe, skep en gryp ’n broodrolletjie.
APPLE, CHEDDAR AND BACON FRITTERS IN CARAMEL SAUCE: [CLOSET COOKING]
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Servings: 4
Sweet and savoury apple and cheddar fritters that go great topped with caramel sauce and crumbled bacon.
INGREDIENTS:
1kg apples, peeled, cored and shredded
1 cup aged cheddar cheese, shredded
4 strips bacon, cooked and crumbled (optional)
1/4 cup flour (or rice flour)
1 large egg
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/4 teaspoon cinnamon
salt and pepper to taste
oil for shallow frying
DIRECTIONS:
1.Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!)
2.Mix everything except the frying oil.
3.Heat the oil in a pan over medium heat, add heaping tablespoons of the apple mixture, forming patties and fry until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.
REAL SPANISH OMELET: [Printed from COOKS.COM]
1 small potato, sliced
1 small onion, diced
4 eggs
One pinch of baking powder
Salt to taste
Olive oil
HERE'S HOW:
Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool.
Add the eggs, baking powder and salt and mix everything well in a bowl.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.
BOEREWORS BREAKFAST ROLLS: [CHECKERS RECIPES]
(Serves 4)
4 hotdog rolls (white or whole wheat)
30 ml hot english mustard / sauce of choice
6 large eggs
200 ml milk
salt and freshly ground black pepper to taste
5 ml butter
about 600 g Championship Boerewors, cut into 18 cm slices
1 tomato, cut into small cubes
HERE'S HOW:
• Cut open each roll through the middle length ways.
Spread with mustard or sauce of choice.
• Whisk the eggs, milk and seasoning together.
• Melt the butter in a heated pan and scramble the egg mixture over medium heat for about 4 minutes. Remove from the heat.
• Fry boerewors in a pan with a little water until cooked and brown on both sides.
• To assemble the roll, spoon the scrambled egg into the hotdog roll, arrange the boerewors in the scrambled egg and top with fresh tomato pieces.
EGG NOG PANCAKES: [HIGH HEELS AND GRILLS]
INGREDIENTS:
PANCAKES:
•1 cup flour
•1 tsp baking powder
•1/2 tsp. salt
•1 Tbsp. sugar
•1 cup eggnog
•1 egg, lightly beaten
•1/4 cup oil or melted btter
•1/4 cup milk {optional}
SYRUP: {adapted from Taste of Home}:
•1-1/2 cups sugar
•3/4 cup eggnog
•1/4 cup milk
•1/2 cup butter
•2 Tbsp. corn syrup
•1 tsp. baking soda
•2 tsp. vanilla extract
•Whipped topping {optional}
WHAT TO DO:
1.Pancakes:
In a medium size mixing bowl, combine flour, baking powder, salt, and sugar.
2.In another small bowl, mix eggnog, egg, and oil.
3.Add the wet mixture to the dry mixture and stir just until blended. {At this point, you may need to add the milk, depending on how thick or runny you want your pancakes to be.}
4.Preheat griddle or skillet to medium high and grease with oil.
5.Pour approximately 1/4 cup batter on hot griddle.
6.Let cook for 2-3 minutes until bubbles begin to form and edges are set.
7.Flip and let cook for 1-2 minutes on other side, until golden and center is no longer runny. {Unless you like it runny because let's be honest - it's rather delicious.}
8.Syrup:
In a medium saucepan, combine the sugar, eggnog, milk, butter, corn syrup, and baking soda.
9.Bring to a boil and let boil for 5 minutes.
10.Remove from heat and stir in vanilla.
11.Pour warm syrup over hot pancakes and top with whipped topping.
SWEET APPLE OMELETTE: [Author: Anél Potgieter]
Prep time:10 mins
Cook time:25 mins
Total time:35 mins
Serves: 4
Ingredients:
•2T Butter
•4 Granny Smith apples – cored, peeled and cut into 1 cm slices
•1 Star Anise
•2 Cinnamon sticks
•2T Sugar
•4 Large eggs
•2T Cream
•1 Big pinch nutmeg
•1 Pinch salt
•3T Brandy
Instructions:
1.On medium heat in a big non-stick pan – melt the butter and add the star anise, cinnamon, apples and 1T of sugar.
2.Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
3.Stir from time to time but be careful not to break the apples.
4.In the mean while beat the eggs, cream, nutmeg and salt together.
5.Then pour the eggs over the apples.
6.Cook till the e5ggs are set. Lift it on the sides to make sure it stays loose and your egg mixture does not stick to the pan.
7.Invert the omelette onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Ignite the brandy and then shake the platter till the alcohol burns of and extinguishes itself. Serve immediately.
8.Tuck in and enjoy!
SKINNY OVERNIGHT OATS IN A JAR: [Skinnytaste.com]
INGREDIENTS:
•1/4 cup quick oats
•1/2 cup unsweetened almond milk (or skim, soy)
•1/4 medium banana, sliced (freeze the rest for smoothies!)
•1/2 tbsp chia seeds
•1/2 cup blueberries
•4-5 drops NuNaturals liquid vanilla stevia (or your favorite sweetener)
•pinch cinnamon
FOR THE TOPPING:
•1 tbsp chopped pecans (or any nut)
HERE’S HOW:
Place all the ingredient in a jar, shake, cover and refrigerate overnight. Add your favorite crunchy toppings such as nuts, granola, etc and enjoy the next day.
STRAWBERRY RICOTTA STUFFED WHOLE GRAIN FRENCH TOAST: [By: Roman Meal]
For a healthy take on strawberry stuffed French toast, try making this recipe for Strawberry Ricotta Stuffed Whole Grain French Toast from Roman Meal. Instead of cream cheese and white bread, this dish uses ricotta cheese and Roman Meal bread to add tons of healthy flavor. Healthy breakfast recipes have never tasted so decadent!
Serves: 4
Preparation Time: 10 min
Cooking Time: 8 min
INGREDIENTS:
•1/2 cup low-fat ricotta cheese
•2 teaspoons granulated sugar
•4 large eggs, beaten
•1/2 cup milk
•1/2 teaspoon vanilla extract
•8 slices Roman Meal bread
•2 cups fresh strawberries, sliced and divided
•Nonstick cooking spray
•Powdered sugar
•Maple syrup (optional)
WHAT TO DO:
1.Combine ricotta cheese and sugar in small bowl; mix well. Combine eggs, milk and vanilla extract in shallow bowl; mix well.
2.Spread ricotta-sugar mixture evenly over four bread slices. Top each slice with 1/4 cup sliced strawberries and remaining bread slices to form 4 sandwiches.
3.Spray large skillet with nonstick cooking spray; heat over medium heat. Carefully dip sandwiches in egg mixture, coating both sides. Cook on each side for 2 to 3 minutes or until golden brown.
4.Sprinkle with powdered sugar and top with remaining strawberries. Serve with maple syrup, if desired.
SPEK EN KAAS OMELET (Sjef in jou Kombuis)
Benodighede:
2 eiers
1e water
Mespunt mosterd
Sout en peper na smaak
2-3 repies brosgebraaide spek
Halwe koppie gerasperde kaas
SO MAAK JY:
Klits die eiers, water, mosterd, sout en peper baie goed saam todat daar so skuimerigheid bo-op vorm.
Braai dit in 'n warm pan, nie nie te warm sodat jou omelet brand nog voor hy gaar is nie, maar warm genoeg sodat wat binne in is gaar word.
Sit jou spek en kaas in, vou toe en laat die kaas smelt.
Bedien warm.
Genoeg vir 1 omelet.
VARIASIES:
Tamatie
Uie
Groenrissie
Sampioene
Maalvleis
Ham
Hoender repies
*Resep aangepas deur Stella Swart*
BREAKFAST BANANA SUNDAE: [EVERYDAYDIABETICRECIPES.COM]
Cottage cheese and fruit is always a winning combination, especially with sweet bananas and pineapple. And we can't forget the cherry on top!
Serves: 2
YOU'LL NEED:
•1 cup reduced-fat small curd cottage cheese, divided
•1 banana, sliced, divided
•2 tablespoons crushed pineapple in juice, drained, divided
•2 maraschino cherries with stems, divided
WHAT TO DO:
1.Evenly divide cottage cheese in 2 serving bowls. Top each with half banana slices, half pineapple and 1 cherry.
NOTES:
Add some chopped walnuts for Omega 3s.
Yes, even if you're watching your diet, you can bring home the bacon...as long as it's turkey bacon, and enjoy these flavor-packed Cheesy Bacon Breakfast Tortillas, which just happen to be one of our favorite easy diabetic breakfast recipes!
Serves: 2
Serving Size: 1 tortilla
Cooking Time: 5 min
INGREDIENTS:
•1/2 cup liquid egg substitute
•2 tablespoons red bell pepper, chopped
•1/4 teaspoon black pepper
•2 slices turkey bacon, cooked, crumbled
•2 (8-inch) low-carb whole wheat tortillas
•1 scallion, thinly sliced
•1/4 cup reduced-fat finely shredded Cheddar cheese
WHAT TO DO:
1.Coat a medium skillet with cooking spray. Over medium heat, scramble egg substitute, red bell pepper, and black pepper.
2.Evenly distribute scrambled eggs and bacon over each tortilla, then top each with scallions and cheese. Roll the tortillas and place seam-side down on a microwaveable plate.
3.Microwave on high 10 to 15 seconds, or until heat through. Serve immediately.
BREAKFAST BUNS: [MARGE]
Braai the following:
1 x Big onion
1 x Pack chopped mushrooms
1 x Pack chopped bacon
Salt, Pepper and/or any of you favoured spices
WHAT TO DO:
Cut the hamburger rolls about a ¼ from the top. Hollow the rolls and put the braai mixture in the rolls. If there is space you can break an egg in with it or you can beat the eggs then fill the buns. Put shredded cheese over and bake in oven or Webber till the eggs are done.
The lid of the bun can be buttered and toasted and eat with you favoured jam.
Marge they do cook on the braai but with one problem and that is that the bun starts to burn before the egg is done. To prevent this first make use of a medium fire. Secondly use a large lid like that of a weber to cover the buns with the eggs. This will speed the cooking of the eggs.
If you don't have a Weber lid, line the inside of a just large enough box with foil and use that as a lid. Just make sure the foil covers the egdges of the box to protect it from the fire.
HOMEMADE CORN FLAKES RECIPE & INGREDIENTS: [FASHIONADIBLE]
I don't buy much cereal - the hubs hates it and I have recently started preferring oatmeal.
Though Cinnamon crunch will always hold a special place in my heart...
I have one chicken recipe that calls for cornflakes and so I am posed with the problem of wanting to make the recipe but not wanting to buy a whole box of cereal for just one cup. And since I hate wasting food, I have avoided making the recipe for quite some time. 5 years to be exact.
All that changed when I ran across this cornflakes recipe. First of all, it may seem obvious to you, but I never thought that one could actually make homemade cornflakes. It makes perfect sense now but who knew? Second, I'm constantly on the lookout for healthy(er) recipes and making my own homemade foods is always a goal of mine. I've made homemade buttermilk ranch, yogurt, and roasted red peppers.
These cornflakes are not exactly like your store-bought variety. They have less crunch (though you can toast them afterwards to produce more of a crunch) and they are not perfect flakes. But their flavor is nearly identical. You can choose to put sugar on them or leave the sugar out for a healthier cereal.
med/fine cornmeal
water
sugar (optional)
In an ungreased metal skillet, distribute cornmeal evenly over pan. Spray or sprinkle with an even distribution of water, making sure to soak cornmeal. If you want sweetened cornflakes, sprinkle a small dusting of sugar over top. Cook until most of the water has evaporated. Then take a metal spatula and scrape the bottom of the pan until the flakes start coming off the bottom. Flip flakes over and continue cooking until they dry out. Break apart chunks with your hands.
HOMEMADE GRAPE NUTS CEREAL:
3 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
1 cup sucanat (or brown sugar)
2 cups buttermilk (or milk mixed with 2 Tablespoons vinegar)
2/3 teaspoon sea salt
1teaspoon baking soda
HERE'S HOW:
Mix all ingredients together, beating well until smooth. Spread mixture onto a parchment paper lined (or well buttered) cookie sheet. Bake for 15 minutes in a 375° oven. Remove cereal from the oven, and cool completely. Once cool, grind in a food processor until it becomes “crumb like.”
Return crumbs to cookie sheet or a large baking pan. Bake in a 250° oven for one hour or until crisp, stirring every 15 minutes.
I found it easiest to bake the crumbs in a dish with sides (my 10×15 pyrex) so that I could stir more easily.
Cool the cereal and store it in an air tight container in the pantry (for about two weeks) or freezer (for up to two months).
SWEET HAM/GAMMON STEAKS:
1kg ham steak
1/3 cup brown sugar
6 oz. pineapple juice
HERE'S HOW:
Place ham steak in a small baking dish. Sprinkle brown sugar over the top; pour on pineapple juice. Cover with foil and bake at 180°C for 30 minutes, or until heated through.
Serves 4.
MY WENK:
Maak in jou platboompan by die kamp. Bedien met eier vir ontbyt.
OMELET ROL: [bron onbekend]
6 Eiers
1 Koppie melk
[Ek het die met room vervang dit kom baie meer sag en "fluffy" uit]
Halwe koppie meel
Sout en peper na smaak
METODE:
Klits alles saam en bak in ‘n voorverhitte oond op 180 grade C vir 10 minute.
Strooi enige iets wat jy op jou eier wil, ek het spek, sampioene, kabanossi en lekker baie kaas oor.
Bak vir nog 5 minute.
Gebruik die bakpapier onder die eier om die rol op te rol. Rol baie maklik.
Baie lekker en beslis iets anders!
MY WENK:
Maak hom 'n jou swartplatboompan soos jy sou met potbroodbak.
Gebruik dan net meer eiers vir die grote van jou pan.
Jy kan ook jou sandwich maker gebruik om die omelet in te maak.
SHAKSHUKA: [EGGS POACHED IN TASTY TOMATO AND PEPPER SAUCE]
prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Eggs poached in a tasty tomato and pepper sauce served with crusty bread that is perfect for breakfast lunch or dinner!
INGREDIENTS:
•1 tablespoon olive oil
•1 onion, diced
•1 red pepper, diced (optional)
•1 jalapeno, finely diced (or other chili pepper, optional)
•2 cloves garlic, chopped
•1/2 teaspoon cumin (optional)
•1 tablespoon paprika
•1 (28 ounce) can whole tomatoes, crushed with your hands
•1 tablespoon tomato paste
•salt, pepper and cayenne to taste
•6 eggs
•2 tablespoons parsley, chopped (optional)
WHAT TO DO:
1.Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.
2.Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.
3.Add the tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.
4.Make 'wells' in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness. (I like my eggs 'sunny side up' with runny yolks so I let them cook for about 3-5 minutes but if you want the eggs to be more well done you can cover the pan and cook them longer.)
5.Serve garnished with parsley along with some crusty bread and enjoy!
KOFFIESKONS: [RESEP PETER VAN NOORD FOTO’S RUVAN BOSHOFF]
Vat ’n roomysbak hiervan saam vir die naweek – dis heerlik op die pad, maar ook vir poeding saam met aandete. Én jy kan dit die volgende oggend vir ontbyt uithaal…
BESTANDDELE:
•1 koppie haselneute
•1 koppie vars geroosterde koffiebone, grofgemaal
•½ koppie sterk filterkoffie
•2/3 koppie melk
•2½ koppies koekmeel
•1 eetlepel bakpoeier
•½ teelepel sout
•120 ml koue botter
•½ koppie klam bruinsuiker
MAAK DAN SO:
1.Kry ’n kleurtjie. Gooi die neute in ’n oondpan en rooster dit vir 8 minute in ’n oond van 180 ºC. Vryf die neute se skilletjies af en kap dit fyn.
2.Koffie mét moer. Meng die filterkoffie en melk en gooi die gemaalde koffie by. Hou dit eenkant sodat dit kan trek.
3.De laaste krummeltjie. Meng die koekmeel, bakpoeier en sout in ’n aparte mengbak. Vryf dan die botter met jou vingerpunte by totdat die mengsel soos broodkrummels lyk. Gooi die neute en bruinsuiker by en gooi die koffiemengsel deur ’n sif by. Skep ’n eetlepel of twee van die growwe koffiemoer by en roer die mengsel met ’n houtlepel totdat dit ’n sagte deeg vorm.
4.Eet hom soos ’n lemoen. Druk die deegbol op ’n meelbestrooide oppervlak plat totdat dit ’n sirkel van 7 cm vorm. Sny die sirkel in 8 wiggies en pak dit op ’n ongesmeerde bakplaat. (Jy kan dit ook in ’n kolwyntjie- of muffinpan gaarmaak.) Bak dit in vir 20-25 minute ’n oond van 200 ºC of tot ’n tandestokkie skoon uitkom as jy dit insteek. Laat die koffieskons effens afkoel voordat jy dit voorsit – of inpak.
MY WENK:
Bak by die kamp in jou platboompan soos wat jy potbrood sou bak.
COUNTRY FRIED STEAK AND EGG: [MR FOOD]
We first had country-fried steak years ago at a little southern diner. Boy, were we hooked! And once we decided to put fried eggs on top, we discovered our new favorite breakfast.
Serves: 4
Cooking Time: 20 min
YOU'LL NEED:
•1 tablespoon salt, divided
•1 cup cold water
•1½kg beef cubed steaks
•1 cup all-purpose flour
•3/4 teaspoon black pepper, divided
•1 cup vegetable oil
•2 cups milk
•8 eggs
WHAT TO DO:
1.In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.
2.Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.
3.Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.
4.Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.
5.Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy.
BREAKFAST SKILLET:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 to 8 servings
Quick and easy breakfast skillet with ham, cheese and potatoes. Perfect for a chilly weekend morning!
INGREDIENTS:
3 c frozen hash browns
3/4 c shredded Pepper Jack or cheddar cheese (I used Provolone)
1 and 1/2 c chopped ham
4 large eggs
1 and 1/2 c whole milk
1/4 tsp salt
1/8 tsp black pepper
1/2 c chopped green onions
1/2 c chopped roasted red pepper
WHAT TO DO:
1.Grease a cast iron skillet.
2.Preheat the oven to 350 degrees F.
3.Arrange hush browns evenly on the bottom of the skillet.
4.Sprinkle with cheese and ham.
5.In a medium bowl, whisk together eggs and milk. Add salt and pepper and whisk again.
6.Pour over the ham and potatoes.
7.Bake for 40 to 43 minutes until set.
8.Garnish with pepper and onions.
9.Let stand for 5 minutes before serving.
BREAKFAST SCRAMBLE:
•Serves 2
•Prep time: 10 min
•Cook time: 20 min
YOU'LL NEED:
•1 tablespoon olive oil
•2 small russet potatoes, diced
•1/2 small onion, chopped
•3 sausage patties, crumbled
•4 eggs
•2 tablespoons milk
•salt and pepper
•shredded cheddar for garnish
WHAT TO DO:
1.Heat olive oil in a large skillet over medium heat. Cook the potatoes 10-15 minutes or until golden brown. Remove and set aside.
2.In the same skillet cook onions and bell pepper until slightly softened, about 3 minutes. Add crumbled sausage. Cook until sausage is cooked through. Return the potatoes to the skillet.
3.Beat eggs and milk together in a bowl. Pour eggs over mixture. Cook for 2 minutes or until the edges of the eggs start to cook. Stir and cook until the eggs are cooked through. Add salt and pepper to taste. Sprinkle with cheddar cheese. Serve hot.
Enjoy!
CAPRESE AVOCADO BREAKFAST TOAST:
•Serves 4
•Prep time: 30 min
•Cook time: 05 min
INGREDIENTS:
•1 cup grape tomatoes, halved
•1 cup Mozzarella [use mozzarella balls and cut in slices]
•1/4 cup chopped fresh basil
•1 tablespoon plus 1 teaspoon olive oil
•salt and pepper
•1 avocado, pitted and mashed
•4 slices crusty bread
•4 whole eggs
WHAT TO DO:
1.Combine tomatoes, Mozzarella, basil and 1 teaspoon olive oil together in a bowl. Sprinkle with salt and pepper. Cover and let sit at room temperature for 25 minutes.
2.Heat remaining tablespoon of olive oil in a skillet over medium heat. Cook eggs just until the whites are cooked, 1 - 2 minutes per side.
3.Toast bread if desired.
4.To assemble the toast, spread avocado on top of bread, top with a fried egg and top with 1/4 of the caprese mixture. Repeat with remaining ingredients until 4 toasts are made.
Serve immediately.
Enjoy!
CRAB AND MUSHROOM OMELET: [OUTDOOR COOKING]
A Crab and Mushroom Omelet seasoned with Tony Chacheres Creole Seasoning is a great way to start the morning.
Estimated time: Prep time: 2 minutes
Cooking time: 3 minutes
Serves: 5
INGREDIENTS:
1 dash Cooking Spray
1/2 cup Chopped Fresh Mushrooms
1/2 cup Chopped Fresh Tomatoes
6 Whole Eggs, Beaten or Egg Substitute Equivalent
1 can Crab Meat, Drained
1/2 tablespoon Tony Chacheres Original Creole Seasoning [any other seasoning or creole seasoning will do]
WHAT TO DO:
1: In a nonstick skillet coated with cooking spray, sauté mushrooms and tomatoes for 2 minutes.
2: Add eggs, crab meat, and seasoning.
3: Cook until eggs are firm.
SUNDAY SAUSAGE BRUNCH: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 30 minutes
An easy, all-in-one pan breakfast for the whole family to enjoy as a brunch meal.
INGREDIENTS: (4-6)
•1 pack pork sausages (+- 600 g)
•50 g grated SPAR cheddar cheese (125 ml)
•1 large Granny Smith apple, peeled and grated
• 5 ml mixed dried herbs
• 4-6 SPAR large or X-Large eggs
•½ can ratatouille or, well drained, SPAR whole cherry tomatoes
•Pack of 8 SPAR Freshline Cocktail Croissants
•1 can SPAR Creamed Mushroom Sauce
HERE'S HOW:
1.Pre-heat oven to 180 °C. Grease a 25-30 cm diameter heavy-based oven dish or enamelled cast-iron oven dish.
2.Cut the sausage skins down their length and squeeze out the sausage-meat into a mixing bowl.
3.Mix in the cheese, apple and herbs.
4.Press the mixture into the oven dish base.
5.Make 4-6 evenly spaced indentations to accommodate an egg in each. Gently break an egg into each hollow. Don’t worry if they overflow slightly into each other.
6.Dot over the ratatouille/tomatoes avoiding the eggs as much as possible.
7.Bake uncovered for 30 minutes. *Warm a batch of SPAR Freshline cocktail croissants directly on the oven rack for the last 5 minutes of this oven time.
8.Tip the contents of the canned mushroom sauce into a bowl or saucepan, and warm through gently on the stove or in a microwave oven. Serve as a separate sauce for spooning on after serving.
9.Cut the sausage bake into wedges, allowing one egg per portion.
HINTS AND TIPS:
No need to season this as the sausages provide sufficient salt and seasonings for the whole dish.
The tomato juice from the canned whole cherry tomatoes, is great for adding to cooking savoury mince or casseroles.
MY WENK:
Maak in jou platboompan soos met die bak van 'n potbrood.
LUMBERJACK BREAKFAST: [CAMPING FOOD]
A hot breakfast can do wonders if sleeping in a tent hasn’t been as successful as you’d hoped. Make this Lumberjack Breakfast over campfire coals or on a grill.
Ingredients: Pre-cooked breakfast sausages or Canadian (peameal) bacon, leftover baked potatoes, a raw egg, diced tomato, minced green onions, salt, pepper.
Layer all ingredients on a double layer of foil. Wrap into a snug package and cook until heated through and egg is done, about 10 minutes. Add grated cheese at the end, if you wish.
CURRIED KAIINGS [CRACKLING]:
Serves 4
INGREDIENTS:
1 large onion sliced
3 potatoes, diced
2 tomatoes, skinned and diced
5 ml medium curry powder
5 ml turmeric
1- 3 pckts of kaiings [mens kry kaiings by slaghuis te koop]
sugar
brown vinegar
salt
pepper
HERE'S HOW:
Place the onion, potatoes and. tomatoes in a heavy-based saucepan and add the curry powder and turmeric.
Add a little water and simmer until the potatoes are soft. Add the kaiings and season to taste with sugar, brown vinegar, salt and pepper.
Mix well and cook through.
Serve with mealie rice or pap.
SHRIMP AND GRITS [PAP]: [CAMPING FOOD]
You can have a taste of the sea and the South no matter where you decide to camp.
INGREDIENTS:
•1/4 cup instant grits
•1/4 cup dehydrated shrimp
•1/4 cup dehydrated peppers and onions
•1/2 teaspoon garlic powder
•1 1/4 cup water
HERE'S HOW:
1.At home: Pack all ingredients in a plastic bag or container.
2.On the trail: Mix bag of ingredients with water in a pot and soak for 5-10 minutes. Bring mixture to a boil and cook for two minutes. Cover pot, remove from heat and let sit for 10 minutes.
Serves 1.
TRUFFLE OIL OMELET WITH SPINACH AN MUSHROOMS: [OVERLAND CHEF]
For breakfast, lunch, or dinner – you can’t go wrong with an incredible omelet! Our Truffle Oil Omelet with Spinach and Mushrooms was first published in the Spring 2011 issue of Overland Journal in their Overland Chef column. This recipe, while quick and very easy, is a great gourmet twist on your next overlanding or camping adventure!
INGREDIENT:
4 eggs (organic preferred)
8 oz mushrooms, sliced
1 cup spinach (approximately a handful)
1 teaspoon White Truffle Oil
Olive oil
Salt and pepper (to taste)
WHAT TO DO:
In a medium pan, add a little olive oil and bring to temperature over medium heat. Place sliced mushrooms into pan begin to cook. While your mushrooms are cooking, take the spinach and make rough cuts to it. You don’t want to spinach leaves to be whole, so by rough cutting you’re breaking it into smaller pieces. Right before your mushrooms are browned, add the spinach and cook it briefly with the mushrooms until it begins to soften. Now take your truffle oil and drizzle just a little across the top of your mushrooms and spinach and give it a good toss. Remember: truffle oil is very powerful and a little bit goes a long way! Give your eggs a quick whisk and place them in the frying pan with the spinach and mushrooms. Continue to cook omelet as normal ready and salt and pepper to taste. Plate and enjoy!
SERVE WITH:
Thick cut pepper bacon, fresh sliced tomatoes, selection of fresh fruits and whole grain bread with fig jam
Enjoy with:
Fresh squeezed orange juice, a mimosa, or coffee/teas.
COWBOY CHOW: [JUSTIN BONELLO]
Serves 4
•Prep Time: 10min
•Cooking Time: 15min
Bertus calls this Mexican Eggs, but when I made it I felt like a cowboy…must be something to do with the beans. This is the perfect pick-me-up breakfast after sitting around the camp fire with your friends until the wee hours of the morning. It’s hearty, packed to the brim with bacon and sausage and will help any cowboy (or girl) get back on their horse.
WHAT TO DO:
Heat a skillet or non-stick pan on medium to hot coals, add a splash of olive oil then fry the sausages, bacon, onion and mushrooms. Add the tomatoes and beans once the meat is almost cooked. As soon as everything is simmering, make eight little hollows in between the beans and pork and crack an egg into each. Sprinkle the chopped chilli and garlic over the top, cover with foil and let it cook until the eggs are to your liking over low coals. Grab some toasted bruschetta gather your friends around the fire and let them scoop the eggy chow out of the pan with the bread. Best part of this dish? You’ll have no plates to wash afterwards, because even the pan should be licked clean.
HUIBRECHT SE BOEREMEELPAP MET KAIINGS: [BOEREKOS]
BESTANDDELE:
1 k bruinbroodmeel
½ t sout
3 k water
1 E skaapvet
SO MAAK JY:
Meng die broodmeel met die sout, water en vet.
Laat dit stadig kook en roer aanhoudend tot dit dik en gaar is.
Sit die pot eenkant en braai die kaiings uit.
Strooi ‘n bietjie suiker en kaiings oor jou pap – en geniet dit!
MABELLA IN A MUG: [SPAR RECIPES]
Prep Time: 3 minutes
Cook Time: 5 minutes
Line up your family’s coffee mugs in a row, and serve nourishing porridge in them, with interesting layers to delight them all.
INGREDIENTS FOR 4:
•250 ml quick-method style Maltabella porridge
•1 ml vanilla essence
• 45 ml cinnamon sugar
•1 large ripe banana, peeled and sliced
•+- 75 ml mixed dried fruit and nuts
•SPAR Crème Fraiche Sour Cream
WHAT TO DO:
1.Cook a batch of 4-portion porridge using the on-pack instructions. Add vanilla essence and cinnamon sugar.
2.Pour the cooked porridge to 1/3 level into each mug.
3.Scatter on banana slices, and pour another layer of porridge over to 2/3 level.
4.Sprinkle on the nuts, then pour in a last layer of porridge to near the rim.
5.Spoon a dollop of Crème Fraiche on top with another sprinkle of cinnamon sugar to finish off, and serve immediately.
HINTS AND TIPS:
•Try using instant vanilla flavoured mealie-meal porridge instead
•Swop banana with grated fresh apple or canned drained pear-pieces for variation on the theme.
ONTBYT BAKED BEANS OP TOAST EN ROEREIER: [OUMA BEER SE VARIASIE en foto geleen op Internet]
Bedien 2
1 blikkie baked beans, maak warm in mikrogolf in ‘n bakkie.
4 snye roosterbrood, gebruik bruinbrood of nes jy verkies
Maak roereier met 4 -5 eiers, sit sommer lekker beleë cheddarkaas by
Vars pietersielie of korianderblare gekap
MAAK DAN SO:
Neem brood, sit roereier op en dan die baked beans.
Garneer met die pietersielie of korianderblare.
PIZZA OMELET: [KNUPPELDIK AAN KONINGSKOS]
BESTANDDELE:
6 eiers
125 ml (½ k) water
sout en peper
50 ml (4 e) botter
5 ml (1 t) gemengde kruie
10 ml (2 t) tamatiepuree
250 ml (1 k) gekapte ham
2 tamaties, geskil en in skywe gesny
6 skywe Cheddar-kaas
MAAK DAN SO:
1. Klits die eiers, voeg water by en geur na smaak.
2. Smelt die botter in ‘n groot pan. Voeg daarna eiers by sodra die botter sis.
3. Trek die gestolde eier weg van die kante van die pan sodat die rou eier kan inloop.
4. Sprinkel die kruie bo-oor sodra die onderkant gestol is, maar die bokant nog klam is.
5. Meng tamatiepuree en ham. Smeer oor die omelet.
6. Rangskik tamatie- en kaasskywe oor die ham en laat smelt onder die element van die oond.
VEGETABLE EGG RINGS: [by Christoph]
Vegetables create the perfect forms for this simple yet impressive way to serve eggs. Use a variety of colors to add some fun to your next breakfast or brunch.
To prepare Vegetable Egg Rings:
large onions or peppers
eggs
salt and pepper to taste
HERE'S HOW:
Cut ½″ slices of onion or pepper. Place the rings in a large skillet over medium heat. Sauté the rings until some browning appears. Turn the rings. Gently drop an egg into each ring (break the eggs into individual ramekins, then gently pour into rings). Sprinkle a few drops of water into pan and cover. Cook until the egg is as done as you like. Season with cracked pepper and sea salt.
EGG STUFFED BAKED POTATOES:
Pack some baked potatoes, shredded cheese, bacon bits and eggs for your big trip. When you’re ready for a hearty breakfast out in the wilderness, slice off a side of each potato lengthwise, and scoop out most of the insides except for a thin layer of potato. Fill each with cheese, bacon bits and an egg, and cook over the campfire for a satisfying, hot breakfast.
ROOI WORSIE EN EIER PAN- ONTBYT: [KREATIEWEKOSIDEES]
4 Rooiworsies opgesny
Halwe ui gekap
Stukkie rooi, geel en groen peppers (gekap)
Braai bogenoemde saam in groot pan
Meng:
1 kop melk
4 eiers
2tl bakpoeier
1 eetl mazina
Sout en peper
Gooi bo-oor, roer deur en bak op lae hitte op die stoof (met deksel tot gaar)
WENK:
Ek stel voor, voeg so halwe blikkie sweetcorn mielies by asook 'n bietjie gerasperde kaas bo-oor.
Braai sampioene ook by die uie en worsies en peppers.
PHIL SE RASPERSIES -ROEREIER EN ASPERSIES: [RSG RESEP]
BESTANDDELE:
2 eiers
2 koppies melk (ja, jy het reg gelees)
1 blikkie aspersielote
1 koppie gerasperde kaas
sout
rooipeper (opsioneel)
MAAK DAN SO:
Klits die eiers en melk saam en voeg 'n bietjie sout by.
Dreineer aspersies.
Voeg eiermengsel in warm pan met bietjie olie.
Roer vir 'n minuut en voeg die aspersies by.
Roer goed tot gaar.
Bedien op roosterbrood met gerasperde kaas en bietjie rooipeper oor.
BACON AND KALE/SPINACH BREAKFAST CASSEROLE: [Author/Source: Christine @ onceamonthmeals.com]
INGREDIENTS:
•3 cups kale/spinach
•8 slices bacon
•12 large eggs
•seasoning of your choice (I didn’t use any but it was still great!)
WHAT TO DO:
Preheat oven to 375 degrees. Put bacon in a frying pan and cook over medium heat until done, but not crispy. While bacon is frying, wash and chop kale, removing tough stems. Crack eggs into a large bowl. Whisk together and season with salt, pepper, or your all-purpose seasoning of choice. Place kale and bacon pieces in pan and pour eggs in over ingredients in the pan. Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned. Serve and enjoy!
FREEZING DIRECTIONS:
Preheat oven to 375 degrees. Put bacon in a frying pan and cook over medium heat until done, but not crispy. While bacon is frying, wash and chop kale, removing tough stems. Crack eggs into a large bowl. Whisk together and season with salt, pepper, or your all-purpose seasoning of choice. Place kale and bacon pieces in pan and pour eggs in over ingredients in a foil pan. Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned. Remove from oven and let cool. Cover pan with aluminum foil and freeze. To serve: Thaw. Reheat.
MY WENK:
Maak in platboompan op die potbrood bak manier.
BOILED BUSH OMELETTE: [DRIVE OUT COOKING AND PHOTO'S]
FOR ONE YOU'LL NEED:
• 2 eggs
• ¼ cup milk
• extra ingredients such as sliced ham, cheese, green pepper and cooked bacon
• salt and pepper to taste
HERE'S HOW:
Fill a pot halfway with water and let it boil.
Beat the eggs and milk together, add your preferred extra ingredients, season with salt and pepper and pour it in a medium-sized Ziploc bag.
MY WENK:
Ek maak myne met fyn biltong, sterk gerasperde kaas en blokkies gesnyde tamatie. Dis to die 4!
ONE POT BREAKFAST: [BY Bertus Basson]
Prep Time 10min
Serves 4
Cooking Time 15min
WHAT TO DO:
Heat a bit of oil in a large pan or skottel and sauté the pepper, onions, garlic and chillies in a pan for a few minutes. Remove from the pan and set aside.
In the same pan, fry the pork belly or bacon and the sausages. Return the onion mixture to the pan with the baked beans and simmer over low heat. Crack the eggs on top and cover the pan with a lid or foil. Cook gently until the eggs are done to your liking, about 7-10 minutes. Season and serve.
BAKLAVA FRENCH TOAST: [CLOSET COOKING]
NET REG VIR MOEDERSDAG!!!
French toast stuffed with a nut and cinnamon filling inspired by the flavours of baklava.
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
INGREDIENTS:
•2 tablespoons honey
•2 tablespoons water
•* lemon, rind
•* orange, rind
•1/4 teaspoon cinnamon or a cinnamon stick
•1 handful nuts, chopped
•1/2 teaspoon cinnamon
•1 teaspoon honey
•2 slices of bread
•1 egg
•2 tablespoons milk
•1 tablespoon lemon juice
•1 tablespoon orange juice
•1/2 teaspoon vanilla extract
•a pinch of salt
•garnish with extra nut filling, zest & cinnamon
WHAT TO DO:
1.Simmer the honey, water, lemon rind, orange rind and cinnamon in a small pan until it thickens to a syrupy consistency.
2.Remove from heat and remove the rinds and cinnamon stick if used.
3.Mix the nuts, cinnamon and honey in a bowl.
4.Place the nut mixture between 2 slices of bread.
5.Mix the egg, milk, lemon juice, orange juice, vanilla extract and salt in a shallow dish.
6.Dip the sandwich into the egg mixture to cover both sides.
7.Melt some butter in a pan and fry the French toast until golden brown on both sides.
8.Serve the French toast with the syrup on top.
ONTBYTPAN: [Deur Huisgenoot Digitaal]
Spaar jou die moeite van baie skottelgoed en maak dié eenpan-gereg in ’n japtrap vir ontbyt.
Genoeg vir 4 mense
Bereiding: 20 minute
Gaarmaaktyd: 20-30 minute
BENODIG:
40 g botter
1 ui
1 knoffelhuisie
300 g maalvleis
1 blik (410 g) gekapte tamaties
sout en vars gemaalde swartpeper
5 ml (1 t) sagte bruinsuiker
15 ml (1 e) worcestersous
250 g klein bruinsampioene
6 varkworsies
6 eiers
gerasperde kaas, roosterbrood en vars roketblare vir voorsit (opsioneel)
MAAK DAN SO:
Verhit die helfte van die botter in ’n groot vuurvaste pan. Kap die ui en knoffel grof en braai dit saam met die maalvleis tot gaar.
Roer die tamaties, sout, peper, suiker en worcestersous by die maalvleis en laat 10 minute prut. Skep uit en hou eenkant.
Verhit die res van die botter in dieselfde pan en braai die sampioene en varkworsies
oor lae hitte tot gaar.
Skep die maalvleismengsel terug in die pan en maak 6 openinge met jou houtlepel vir die eiers.
Breek die eiers oop en glip ’n eier in elke opening. Plaas ’n deksel op en stoom die eiers tot gaar.
Sit voor saam met roosterbrood, gerasperde kaas en vars roketblare indien verkies.
POACHED EGG ON TOAST WITH CHIPOTLE MAYONNAISE, BACON AND AVOCADO: [CLOSET COOKING]
Open faced bacon, avocado and poached egg sandwich with creamy chipotle lime mayonnaise.
Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS:
•4 eggs
•4 slices bread, lightly toasted (I used multigrain)
•1/4 cup chipotle lime mayo (see below)
•2 avocados, sliced
•8 slices bacon, cooked
WHAT TO DO:
1.Bring a large pot of water to a boil and reduce the heat to medium.
2.Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
3.Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
4.Repeat for the remaining 2 eggs.
5.Assemble sandwiches and enjoy.
THAI STYLE OMELETS: (Khai Jiao, Khai Jeow, Khai Jiaw,): [Author: Leela]
Prep time 5 mins
Cook time 1 min
Total time 6 mins
Serves: 1
INGREDIENTS:
•2 large duck or chicken eggs
•2-3 drops of lime or lemon juice (plain white vinegar works too)
•1 tablespoon cornstarch, potato starch, or rice flour
•1 teaspoon of fish sauce
•¾ cup plain vegetable oil
WHAT TO DO:
1.Before you do anything, scoop some steamed Jasmine riceonto a serving plate. The omelet cooks very quickly and when it goes out of the wok, it needs a place to land immediately.
2.Crack the eggs into a bowl that is big enough to hold twice their volume.
3.Add the lime juice and fish sauce to the eggs.
4.Meanwhile, get your wok ready. An 8-inch nonstick wok works best here. Heat up the vegetable oil in the wok over high heat.
5.Beat the egg mixture with a fork or a small whisk until it is frothy. Your eggs don’t need to be beaten as if you were making sponge cake or sabayon; you just want to get the eggs to be light and airy.
6.Beat in the flour; make sure the flour is completely interspersed with the egg mixture for lumps are bad, really bad. (To minimize the risk of lumps, instead of adding the lime juice and fish sauce separately, you can mix both with the flour, adding a teaspoon or so of water if absolutely necessary. Then you beat the mixture into the eggs.)
7.Once the oil starts smoking (you must see smoke), it is ready. Add the frothy egg mixture into the hot oil and see how it puffs up before your eyes. If you crave drama in the kitchen, hold the egg bowl about a foot or so above the wok and pour. This will create the milk crown effect which causes your Khai Jiaw to develop jagged edges and asymmetry which lead to more pronounced inner layers and peripheral crispiness. No hardcore splattering should happen, but to be on the safe side, you may want to stand back.
8.Count to 20 Mississippis, flip the omelette once (don’t worry if you mess it up while flipping; anything that creates jagged edges and asymmetry works well here), and count another 20 Mississippis. Take the omelet out of the pan and place it on top of the rice. Drizzle some Thai Sriracha sauce (aka not the Rooster sauce) on top if desired and consume immediately.
Notes
The acidity of the lime juice will help tenderize the finished dish. It's optional, but 1. the amount is so minuscule that you're not going to taste it and 2. it helps create such tender inner layers. Fish sauce … I know not all of us dig the stuff, but trust me on this — once the eggs are cooked, you’re not going to smell or taste the fishiness. (So far, only one of my fish sauce hater friends has managed to detect the smell, but then his nose works like that of a trained Beagle.) If you absolutely can’t find or stand fish sauce, or if you want to make this strictly vegetarian, use salt, to taste. Khai Jiaw flavored with salt isn’t as good as one flavored with fish sauce, in my opinion. But compared to soy sauce, salt is the lesser evil. I think soy sauce completely ruins what would have been a good Thai omelet. Not only does its dark color mar the bright golden hue, Khai Jiaw with soy sauce also tastes foreign to my Thai palate. Ideally, the lipid of choice is lard as it ensures crispiness. If cooking with rendered pork fat is something your heart yearns for, go for it. But for those who prefer cooking with plant-based lipids, fret not, crispiness can also be achieved with the tips and tricks included here.The trick is to use lots of oil and high heat. When done right, the omelet won’t be oily at all. Thai omelettes are not exactly deep-fried like donuts or fried chicken; they are, for lack of a better term, flash-fried. The egg mixture puffs, crisps, and browns up instantly once it hits the oil. In just a matter of seconds, it goes out of the wok. For this single serving, if both sides of your omelet do not crisp or brown up properly in less than a minute, either the oil isn’t hot enough or you get scared and put in less oil than instructed. The flour is what makes the edges of the omelet nice and crispy. A lot of people skip this step which is fine; this is just one of those tricks of the trade I have learned from chatting with street vendors. I like the crispy edges, so this is what I always do.
DIE JAKES BABBELAAS BUSTER OMELET: [WAT KOOK JY]
Wees babbelaas se Baas!
Moenie ’n lunsriem of ’n Jannie-jammergat wees en na jou naaste Wimpy toe sluip as jy die vorige aand te veel gedrink het nie. Man up en veg terug met jou eie medisyne met hierdie omeletresep wat verfyn is na jare se toegewyde drink.
Die geheim lê in die biltong. En ’n paar ander klein dingetjies. Kom, laat ons jou wys hoe.
BENODIG:
’n Pan met ’n deksel
Twee groot eiers.
Gekerfde beesbiltong
Cheddar-kaas
Tamatieskywe
Italiaanse kruie (Robertson se Italian Herbs werk goed)
Bovril, Oxo of Marmite (opsioneel)
SO MAAK JY:
1.Braai die gekerfde biltong in ’n pan. Beesbiltong werk lekker, maar enige biltong sal die trick doen. Wanneer jy die beesbiltong braai, ontsluit dit ’n lekker geurtjie. Die woord “ontsluit’’ is baie prentsieus, maar dit beïndruk chicks so die doel heilig die middele.
2. Neem die twee eiers en skei die gele en die eierwit.
Klits nou die eierwit apart totdat dit lekker skuim. As dit klaar is, gooi jy die eiergele by en klits vir nog ’n rukkie totdat dit goed gemeng is. Wanneer jy die eierwit apart klits, het jy ’n meer “fluffy’’ en pofferige eiermengsel – en uiteindelik omelet. Doen dit en sê agterna dankie vir Wateetjy.
3. Gooi die gebraaide biltong in die geklitsde eiermengsel en gooi dan die hele spulletjie in die warm pan. Sorg dat die hitte laag is, anders gaan die omelet brand. Sit dadelik die deksel op sodat die hitte die omelet ook van bo af kan gaarstoom.
Dis een van die geheime van dié omelet: Die biltong is ín die eier, nie bo-op nie. Die Spanjaarde maak ’n soortgelyke gereg wat hulle Tortilla de Patatas noem. Hulle gooi allerhande goed in die eier, van ham tot aartappels.
4.Na ’n minuut of so haal jy die deksel af, pak die tamatie op die omelet, gooi gerasperde cheddar bo-oor, “sprinkel” die Italian Herbs bo-op en sit die deksel vinnig terug.
5. Na ’n minuut of twee sal die kaas mooi gesmelt wees. Gebruik jou gesonde verstand – as die eiermengsel nog rou lyk, is dit omdat dit, wel, nog nie gaar is nie. Wag dan nog ’n minuut of twee en kyk of dit gaar is. Die deksel bo-op sal help dat die eier gelyk van bo en onder af gaar word.
6 Staan terug soos ’n legende, maak oop die deksel en skep die omelet uit met ’n spaan.
NEXT LEVEL STUFF:
As jy Bovril, Oxo of selfs Marmite het, kan jy dit bo-op die omelet smeer vir daai ekstra vleis- en soutsmaak. Dis goed vir jou babbelaas. Eksperimenteer met hoeveel daarvan genoeg is, want te veel is ook nie slim nie.
*Vernoem na Jaco Kirsten, skepper van dié omelet. Hy het al in meer plekke in die wêreld gedrink as die meeste sterflinge. Van onder in Argentinië, deur Peru tot bo in die Rockies in Montana in die VSA, verby Reykjavik in Ysland, teen die Noordpoolsirkel in Swede, af deur Engeland waar hy vir ’n ruk gewoon en werk het, regdeur Nederland, Frankryk, Spanje, Duitsland, Italië, Slowenië en Kroasië, tot in Maleisië en Singapoer, totdat hy in Australië uitgekom het. Sy ergste hangovers was egter as ’n student in Potchefstroom.
EGGS BENEDICT WITH BACON, AVODAISE [AVOCADO HOLLANDAISE] AND HARISSA: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Eggs benedict with bacon in place of ham and a lemony avocado hollandaise (avodaise) sauce!
INGREDIENTS:
FOR THE AVOCADO HOLLANDAISE SAUCE:
•1 medium avocado
•1/4 cup lemon juice (~1 lemon)
•salt to taste
•water
FOR THE EGG BENEDICT:
•4 slices bread or 2 english muffins, lightly toasted
•4 tablespoons harissa (optional)
•8 strips bacon
•4 eggs, cracked
•cayenne to taste
WHAT TO DO:
FOR THE AVOCADO HOLLANDAISE SAUCE:
1.Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.
FOR THE EGG BENEDICT:
2.Cook the bacon and
3.Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs.
4.Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.
OPTION:
Use olive oil instead of using water to thin the avocado hollandaise sauce.
TIP:
Let the poached eggs sit in a bowl of warm wage so that they stay warm while you cook all the other ingredients.
QUICK EGG CURRY WITH NAAN BREAD: [PICK N PAY RECIPES]
A great vegetarian option.
Less than 1.5 hours
Serves: 4
INGREDIENTS:
1 small onion, quartered
2 cloves garlic, crushed
1 chilli, finely chopped
1 dash PnP vegetable oil, for frying
5 ml cumin
5 ml fennel seeds
5 ml mustard
16 curry leaves
50 grams butter chicken spice paste
3 medium tomatoes, diced
125 ml water
400 grams coconut cream
8 soft-boiled eggs, peeled
400 bags brown lentils, rinsed and drained
1 pinch salt and milled pepper
WHAT TO DO:
•Place onion, garlic, ginger and chilli in a food processor and blitz until finely chopped.
•Heat a glug of oil in a pan.
•Add spices and cook briefly until they begin to pop. stir in spice paste and fry for another minute.
•Stir in onion mixture and sauteÌ until golden.
•Add tomatoes and water and simmer gently until tomatoes break down.
•Add coconut cream, eggs and lentils and simmer for 5 minutes.
•Season, scatter over coriander and serve with naan bread.
BANANA FRENCH TOAST: [PICK N PAY RECIPE]
A great way to use up unap-peel-ing overripe bananas.
Less than 45 minutes
Serves: 2
Recipe Type: Breakfasts
INGREDIENTS:
1 banana, sliced and peeled
4 slices white bread
2 eggs, beaten
1 glug milk
1 knob Kerrygold pure Irish butter
2 ml oil
1 bottle golden syrup, or maple syrup to serve
WHAT TO DO:
1. Thinly slice a peeled banana.
2. Lay slices over a piece of white bread and sandwich with another slice.
3. Beat 2 eggs with a glug of milk and dip sandwich into mixture.
4. Heat a knob of butter and a little oil in a pan and fry sandwich until golden all over.
5. Drizzle with golden or maple syrup and serve.
BREAKFAST SCRAMBLE EGGS AND BAKED BEANS:
Just about anyone can cook this so I wouldn’t even dare to call this a recipe. It is the most basic dish that most Chinese households cook when there is nothing else to offer.
What you need is half a can of baked beans and two eggs. A small can is sometimes more expensive than the normal tin so I usually by the normal tin. Keep the rest in an airtight container and store in fridge. If you can afford it, get the imported Heinz brand but any ole’ brands like Cap Pagoda will do too.
Heat some oil, fry the eggs and season with a little salt and pepper. Do not allow the eggs to be totally cooked but not runny either. Pour in the baked beans and mix and break up those eggs into pieces. Taste. You may add some tomato ketchup if the flavour is not good enough. Usually, imported brands tend to taste bland.
Serve. Good with white rice or bread.
MY WENK:
Ek hou daarvan om ook bietjie worcestersous by te voeg en sit net minder sout by. Yum!
Jy kan ook bietjie cheddarkaas en gesnipperde grasuitjies byvoeg.
CORNED BEEF HASH FOR BREAKFAST: [GOOD TO KNOW]
•Serves: 4
•Prep time: 10 mins
•Cooking time: 10 mins
•Total time: 20 mins
A hearty dish using ingredients you'll find in your cupboard that's perfect for brunch or comfort food and it'll go down great with all the family!
INGREDIENTS:
•340g can corned beef, cut into bite size pieces
•567g can new potatoes, drained and thickly sliced
•198g can sweetcorn, drained
•1 onion, thinly sliced
•2tsp English mustard powder
•1tbsp Worcester sauce
•2tbsp vegetable oil
•4 eggs
•1tbsp parsley, finely chopped
•Crusty bread
Vary the dish by adding your favourite veg - try frying chopped red pepper with the onion or some freshly chopped red chilli. For a healthier version you could try serving with poached eggs.
WHAT TO DO:
1.Place corned beef in a bowl, add mustard powder and Worcester sauce and mix well.
2.In a large frying pan, heat oil, add onion and fry until soft.
3.Add potatoes and continue frying until they begin to turn brown.
4.Add corned beef and sweetcorn, continue frying until all the ingredients are heated through.
5.Stir through the parsley, place on a warm serving dish and keep warm. Fry the eggs and serve immediately on top of the corned beef.
6.Delicious served with crusty bread.
FRANSE ROOSTERBROOD MET NUTELLA: [SARIE - FOTO: Estvan Vermeulen]
genoeg vir 4
BENODIG:
8 snye brood
60 ml Nutella (of sjokolade-smeer van jou keuse)
4 eiers
sout en peper
30 ml versiersuiker
MAAK SO:
Verhit ’n toeklaprooster. Smeer ’n sny brood met Nutella en plak nog ’n sny bo-op om ’n toebroodjie te vorm. Klits eiers en geur met sout en peper. Doop toebroodjies vinnig in eiermengsel en plaas in die toeklaprooster tot gaar en goudbruin. Sif ’n klein bietjie versiersuiker bo-oor.
Herhaal totdat jy 4 Nutella-toebroodjies het.
EIER EN ROOSTERBROOD – met ’n tikkie ekstra liefde: [SARIE - FOTO: Estvan Vermeulen] 'N OU GUNSTELING!
genoeg vir 4
BENODIG:
4 snye brood
20 ml olyfolie
4 eiers
sout en peper
MAAK SO:
Neem ’n hartjie-koekiedrukker en sny ’n hartjie in die middel van die brood uit. Verhit ’n pan met olyfolie. Plaas roosterbrood in die pan en verbruin effens aan een kant. Draai brood om en breek nou ’n eier in elke hartjie. Braai eier na wense. Sit dadelik voor met gebraaide tamatie (opsioneel).
BROWNIE WAFELS: [SARIE - FOTO: Estvan Vermeulen]
Hierdie is dalk effens soet vir sommige mense, maar dit is tog ’n spesiale dag …
genoeg vir 5 – 6 wafels
BENODIG:
1 boks met Ina Paarman se brownie-mengsel (asook bestanddele soos op boks aangedui)
100 g pistasieneute (pistachio nuts), grofgekap
50 g bosbessies (cranberries)
roomys of sjokoladesous vir voorsit
MAAK SO:
Verhit ’n wafelpan. Maak die brownie-mengsel aan volgens die aanwysings op die boks. Skep mengsel in die wafelpan en braai tot gaar. Plaas wafel op opdienbord en sprinkel pistasieneute en bosbessies oor. Sit warm voor met roomys of sjokoladesous.
PLAATKOEKIE-STOKKIES MET KANEEL: [SARIE - FOTO: Estvan Vermeulen]
Hierdie stokkies is ietwat meer moeite, maar dit is beslis die moeite werd!
genoeg vir 4
BENODIG:
1 boks met plaatkoekie-mengsel (asook benodigdhede soos op boks aangedui)
40 ml botter
60 ml kaneelsuiker
15 klein stokkies (of gehalveerde sosatie-stokkies)
100 g witsjokolade, gesmelt
MAAK SO:
Maak plaatkoekie-mengsel aan volgens aanwysings op verpakking. Verhit pan met botter en braai groot plaatkoekies tot goudbruin. Plaas plaatkoekies op bord en strooi dadelik kaneelsuiker oor om effens te smelt.
Sny plaatkoekies in sowat 3 – 4 repies. Rol elke repie op en steek vas met ’n stokkie. Plaas al die plaatkoekie-stokkies op ’n opdienbord en versier met gesmelte witsjokolade. Geniet terwyl dit warm is.
CARIBBEAN BREAKFAST ON THE GRILL:
YOU NEED:
4 eggs
2 large potatoes ( I like Yukon gold)
1 tablespoon chives
1/4 scotch bonnet pepper...
pinch of black pepper
pinch sea salt
2 tablespoon olive oil (see note)
1 medium onion
1 tablespoon parsley
1 teaspoon thyme
1 medium tomato
3/4 cup cheese (see note)
4 strips crispy bacon
* Near the end of cooking I had some grated cheddar which I used to top the dish (Optional)
Note:
I used some of the bacon fat instead on the olive oil. Use any cheese you like… I used feta. You can use sweet potato or Caribbean yam instead of the everyday potato which I used if you really want to make this Caribbean.
WHAT TO DO:
Peel, wash and boil your potatoes until tender but without falling apart. Slice the tomato and onion thinly, then chop the parsley, chives and scotch bonnet pepper. Do not include any seeds from the pepper and remember to wear gloves and wash your hands with soap and water after handling scotch bonnet peppers. Also give the bacon a rough chop or if it’s fried crisp, you can easily crumble it in your hands.
It’s now time to layer everything into your cast iron pan or heat proof pan if you’re doing it in the oven. Brush on the oil (or as in my case the bacon fat) to cover the entire pan, then add the sliced onion, followed by the potato (cut 1/4 inch thick). The onion will caramelize when cooked and give it a wonderful sweet flavor.
Now add the feta cheese (spread evenly) and top it with the chives, scotch bonnet pepper, thyme and bacon bits.
Crack in the eggs (spread them apart evenly) and put the tomato slices between them, then top with the parsley, black pepper and salt. It’s now time to head out to the grill to get cooking. There are 3 burners on my grill so the the 2 burners directly under the pan were set on low and the one on the far right was on high. You’re looking for a moderate temperature and do remember to keep the lid on the grill closed.
After 20-25 minutes the eggs should be set and this is where you’ll personalize the dish a bit. Depending on how firm you like your eggs you’ll have to determine how much longer you want to cook this. I went for a further 5 minutes, but at this point I topped everything with some grated cheddar and allowed it to melt and bring the entire dish together.
Do remember that it will continue cooking after you remove it from the grill, so keep that in mind when determining how you want your eggs cooked.
The potatoes were boiled in slightly salted water, feta is usually a salty cheese and the bacon (and fat) will also have some salt, so do keep this in mind when salting the dish as you prep it. If you’re doing this in your oven I would go with a 375 F heat for 20-25 minutes, then under the broiler for 2-3 minutes to melt everything together and give it a little color.
This is a 4 person dish and can be sliced in quarters the shape you would slice pizza so everyone gets and egg. You can certainly top it with more eggs if you want. See More
(7 photos)
GRILLED BREAKFAST PIZZA: [A COZY KITCHEN]
Recipe adapted from The Big Sur Bakery Cookbook
Makes 1 pizza
Now, I know the title of this recipe has the word “breakfast” in it, but please, don’t let that stop you from making this for lunch and/or dinner. This pizza is really an anytime meal. Also, you may think I’m a gigantic genius, but I actually learned how to grill pizza from this post over at The Kitchn. Hop on over for step-by-step pictures. I followed the instructions loosely, catering it to this recipe since it dealt with needing to cook the eggs longer.
3 bacon strips
12 ounce pizza dough (This is my go-to recipe)
1/4 cup grated Parmesan
1 cups grated mozzarella (low moisture* this is important!)
3 eggs
Kosher salt
Freshly ground black pepoer
1 tablespoon minced flat-leaf parsley
1 tablespoon minced chives
1 whole scallion, trimmed and thinly sliced
1 shallot, minced (I didn’t have a shallot on hand so I skipped it)
WHAT TO DO:
Generously dust the surface of your kitchen counter with flour and roll pizza dough to a 1/4 inch thickness. Drizzle both sides of dough with olive oil and set aside on a plate. Gather all the toppings and dough and move outside next to the grill.
Once your grill is nice and hot, place the pizza dough on the hottest part of the grill, making sure to check it every 30 seconds or so to ensure proper cooking. Once grill marks appear, flip it and move the dough to a place on the grill that does not have direct heat. Crack the three eggs onto the dough and cover for 2-3 minutes. Once the eggs are just about set, sprinkle the cheese, bacon and salt and pepper. Cover for an additional 1-2 minutes, or until cheese is melted. Move promptly to a plate and sprinkle with parsley, chives and parsley.
*If you’re not in the mood to spark up the grill, then here’s the way to cook it in the oven. My advice is to get yourself a “pizza stone” from Loews or Home Depot. Simply pre-heat your oven to 450˙F, roll out the dough, crack the eggs on top, sprinkle with mozzarella and parmesan cheese, then add the pieces of bacon and salt and pepper. Cook in the oven for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary. When the crust is golden, the cheese is melted and the eggs yolks are cooked to medium, remove from the oven.
WEEKEND HOMEMADE GRANOLA: [SIBSA'S TABLE]
INGREDIENTS:
•175g oats
•60g desiccated coconut
•20g wheat germ
•60g pumpkin seeds
•40g sunflower seeds
•50g whole raw almond nuts
•50g whole Brazil nuts
•50g whole pecan nuts
•1 tsp ground cinnamon
•50g dried cranberries
•50g banana chips
•For the Syrup:
Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe.
•50g dark brown sugar
•90g butter
•180ml honey
•1/2 tsp vanilla extract
WHAT TO DO:
Preheat the oven to 180˚C and lightly grease a baking tray with butter.
Place the oats, desiccated coconut, wheat germ, pumpkin and sunflower seeds, almonds, Brazil and pecan nuts in the baking tray along with the cinnamon and mix well.
Bake in the oven for 10-15 minutes until crispy and slightly golden.
Heat the sugar, butter and honey in a saucepan for 5 minutes until well combined and slightly thickened.
Remove from the heat and add the vanilla extract.
Remove the toasted mix from oven and pour the syrup
Return to the oven and bake for a further 10 minutes until golden brown and crunchy.
Remove from the oven and leave cool slightly before adding the dried cranberries and banana chips.
Allow to cool completely before placing into a sealable, clean storage jar.
CHEEZE BLINTZ: [Author: Stephanie Manley via CopyKat.com]
•Recipe Type: Breakfast
•Prep time:1 hour, 10 minutes
•Cook time:20 minutes
•Serves: 6
Cheese Blintz are a wonderful thin pancake filled with a sweet creamy cheese filling.
INGREDIENTS:
•4 large eggs
•1 cup milk
•1 cup flour
•1/4 cup sugar
•1 teaspoon vanilla
•1/2 teaspoon salt
•1 cup ricotta cheese
•1 8 ounce package cream cheese
•1/4 cup sugar
•1 large egg
•2 teaspoons lemon juice
•1 teaspoon vanilla
WHAT TO DO:
In a medium sized bowl add 4 eggs and milk beat together well. Mix in 1 cup flour, 1/4 cup sugar, vanilla, and salt. Cover bowl with plastic wrap and refrigerate for 1 hour before using. While the batter is chilling you can prepare the filling by combining the ricotta cheese, cream cheese, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla with a mixer in a small bowl. Mix until you have a uniform mixture.
Heat a small non-stick skillet preferably six or seven inches over a medium high heat, spray skillet with non-stick spray and ladle in about 3 ounces of batter. The pancake will cook for about 60 seconds before it begins to bubble and the pancake begins to dry, flip over and cook for another 15 seconds or so. When all pancakes are done add cheese filling.
To make cheese filing combine ricotta cheese, cream cheese, 1 egg, 2 teaspoons lemon juice, and 1 teaspoon vanilla in a small bowl. Stir until well blended, the mixture may remain a little lumpy. The lumps will go away when you cook the blintz.
Add cheese filling in the lower third of the pancake. Flip the bottom third up to the middle of the pancake. Then flip the two slides to the middle. Then flip the top portion down. These will look like mini burritos.
To brown blintz add a small pat of butter to the skillet and brown on both sides, this will take about 60 seconds each side, and serve with your favorite toppings.
TACO BELL BREAKFAST CRUNCH WRAP: [Author: Stephanie Manley via CopyKat.com]
•Prep time:10 minutes
•Cook time:10 minutes
•Serves: 2
Make your own tasty breakfast crunch wrap like Taco Bell.
INGREDIENTS:
•2 large flour tortillas
•3 eggs
•2 tablespoons cheddar cheese
•1/2 cup hash browns or 2 fried hash brown patties
•4 tablespoons Taco Bell Sauce
•4 pieces bacon cooked crisp
•non-stick spray
•Taco Bell Sauce [gebruik 'n ander sous as jy hierdie nie kan kry nie]
WHAT TO DO:
Prepare scrambled eggs, by breaking three large eggs into a bowl and whisking them together with a fork. Pour eggs into a non-stick skillet over medium heat that you have sprayed with non-stick spray. Season eggs with salt and pepper, and stir eggs in pan until they have cooked thoroughly. Remove from burner and set eggs aside.
Use a large skillet over medium heat to warm tortillas. Lay tortilla in the skillet, and warm on each side for about 30 seconds. You want the tortilla very pliable. To build the crunch wrap start by adding 1/4 cup cooked hash browns or 1 cooked hash brown patty. Add half of the eggs, 2 tablespoons of the taco bell sauce, 1 tablespoon cheese, and two pieces of bacon crumbled.
To close Crunch Wrap, flip the side closest to you, to the center, then flip the right and left side to the center. Finish by closing the top of the crunch wrap by closing the the right and left side to the center. You will end up with a five sided wrap. Spray the skillet you used to heat the tortilla in with some non-stick spray, heat for about 30-40 seconds on medium heat and then flip the wrap and heat on the other side. Both sides should be golden brown.
MAALVLEIS PLAT FRIKKIES MET EIER VIR ONTBYT: [ouma BEER se resep]
OULIKE IDEE VAN HOE OM DIT TE DOEN!
BENODIG:
Jou gunsteling maalvleis mengsel.
Eiers
Bykosse van jou keuse, soos roosterbrood, spek, mieliepap met lekker tuisgemaakte tamatiesous of kerriesous.
MAAK SO:
Druk jou maalvleis plat, so dik soos jy daarvan hou.
Neem 'n glas wat in olie gedruk is en druk nou jou patties uit.
Maak 'n ronde gaatjie in die middle, so medium grote.
Maak jou pan warm, voeg olie of botter of kombinasie daarin en verhit.
Plaas nou jou "gaatjie pattie" daarin.
Breek jou eier in die gaatjie.
Bak tot gaar.
WENK:
Jy kan ook eers die pattie aan die eenkant gaar maak en wanneer jy dit omdraai, breek dan die eier in die gaatjie in, sit deksel op en laat dit gaar word.
Bedien dan met jou gunsteling bykos.
Jy kan ook hierdie metode van patties maak en dit op jou hamburgers sit met die gewone wat daarmee saamgaan vir 'n eierburger. Sit gerus ook 'n stukkie parmalat maxi kaasskyfie bo-op en laat dit smelt terwyl die deksel op is om dit gaar te maak.
Geniet!
PASTA-OMELT MET SPINASIE EN KAAS: [KOOKKUNS]
bedien 4
BENODIG:
200 g kersietamaties (Rosa is heerlik)
200 ml Cheddar, gerasper
15 ml olyfolie
8 eiers
350 g spinasie, fyn gekap
100 g pastaskulpe
80 ml tamatiesous
MAAK SO:
Kook die pasta tot al dente. Roer die tamatiesous deur die pasta. Stoom die spinasie sag. Roer dit by die pasta. Klits die eiers en roer dit saam met die kaas by die pasta. Voeg die tamaties by. Verhit die olie en giet die mengsel by. Roer tot dit begin stol. Verhit die oond se roosterelement. Verbruin die omelet onder die rooster.
Bedien met volgraan brood en groenslaai.
GEBAKTE EIER IN GROOT BRUIN SAMPIOENE:
Hoeveelheid hang af van hoeveel persone ontbyt moet kry.
BENODIG:
Groot bruin sampioene
Eiers
Sout en peper na smaak
Skyfies kaas
MAAK SO:
Braai sampioene in bietjie botter tot net warm.
Breek eier in elke sampioen.
Geur met sout en peper.
Plaas skyfie kaas bo-op.
Sit deksel op en laat gaar word.
Geniet!
RISE 'N SHINE OMELET CUPS: [MR FOOD]
SERVES 6
COOK TIME 20 Min
READY IN 20 Min
This "no skillet required" easy personal portion version is a super way to make everyone's eggs all at once. Our mini Rise 'n' Shine Omelet Cups are sure to be a tasty hit, and the cook will love the all-in-one convenience.
YOU NEED:
•5 eggs
•1/2 cup chopped cooked ham
•1/2 cup shredded Cheddar cheese
•1/4 cup sliced scallions
WHAT TO DO:
1.Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray.
2.In a large bowl, combine all ingredients; mix well then spoon into prepared muffin cups.
3.Bake 20 to 25 minutes, or until eggs are set. Serve immediately.
MY WENK:
Maak soos wat jy met muffins bak by die kamp sal doen. Dit is al bespreek en kan op my blog nageslaan word.
KLAM HAWERMOUT MET VRUGTE: [Deur Huisgenoot]
Clare en Fiona Ras is die tweeling-bobaassjefs van The Sprigs Food Shop in Kloof, KwaZulu-Natal. Sprigs Entertain is hul tweede kookboek en sluit hul gunsteling-geregte in wat hulle oor jare in hul restaurant en in kosdemonstrasies verfyn het. Hierdie is een van hul staatmaker-resepte.
Genoeg vir 6-8 mense
Bereiding: 10 minute
Staantyd: oornag
Gaarmaaktyd: geen
BENODIG:
300 g fyn hawermout
100 g gedroogde appelkose, grof gekap
100 g gedroogde appelringe, fyn gekap
50 g rosyne
50 g heel amandels, grof gekap
50 g pampoensade
500 ml (2 k) natuurlike jogurt
80 ml (¹/₃ k) melk
6 pruime, in skywe gesny
droë bosbessies
30 ml (2 e) heuning
MAAK SO:
Meng al die bestanddele (buiten die pruime, bosbessies en heuning) in ’n mengbak en hou oornag in die yskas.
Meng die hawermoutmengsel die volgende oggend deur en skep dit in ’n opdienbak.
Plaas die pruime bo-op, sprinkel die bosbessies oor en drup die heuning oor.
WENK:
Berei die hawermout die aand tevore.
Gebruik verskeie droë vrugte en neute of bedien met ‘n vrugteslaai.
BACON AND EGG PUFFS: [INA PAARMAN RECIPES]
Serves 4
Cheese, bacon, egg, bread - all in one delicious little treat. Excellent for brunch or a family supper.
TOOLS:
1 large measuring jug or mixing bowl
1 balloon whisk or fork
Muffing pan
Pastry brush
1 pair of scissors
2 large spoons
Oven gloves
INGREDIENTS:
2 cups of cubed 1cm x 1cm, white or wholewheat bread (crusts included)
2 cups (500 ml) milk
4 eggs
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
250 g rindless streaky bacon
½ cup (125 ml) Gouda or Cheddar cheese, grated
6 cherry tomatoes, cut in half
Ina Paarman's Cajun Spice
WHAT TO DO:
Beat the milk, eggs and Seasoned Sea Salt together. Add the blocks of bread and leave to stand for at least 15 minutes so the bread can soak up the liquid (can be done the night before). Preheat the oven to 180°C. Butter the hollows of a muffin pan. Line the sides of the muffin hollows with strips of bacon. Cut remaining rashers up and use these pieces to line the bases of the muffin pan.
Divide the egg and bread mixture between the muffin hollows. Sprinkle with cheese. Top each one with a cherry tomato half and sprinkle with Cajun Spice for colour and flavour. Bake for 25-30 minutes until firm, puffy and golden brown.
Serve while still hot. Lovely with sautéd mushrooms and grilled sausages for a memorable Brunch! For supper serve with bread and a salad.
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 2:43pm.
4 eggs
3 cups frozen hashbrowns
1/2 green or red bell pepper, chopped
1/2 lb. crisp fried bacon (broken)
1/4 cups milk
1 cup grated Cheddar cheese and Mozzarella cheese (mixed to proportions of taste to equal 1 cup)
Salt and pepper to taste
Lightly brown hash browns and pepper in bacon grease.
Place hash browns on a 2 quart casserole dish and sprinkle with 1/2 of cheese and 1/2 of bacon.
Mix egg and milk together and pour over cheese and bacon.
Sprinkle with remaining cheese and bacon.
Cover with waxed paper and microwave high 3 1/2 to 4 minutes or until eggs are nearly set rotating dish 1/2 turn after 2 minutes.
Let stand 2 to 3 minutes or until set.
EGG STUFFED TOMATO WITH PANCHETTA:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 2:50pm.
■6 oz sliced pancetta (Italian unsmoked cured bacon), chopped
■1/2 cup plus 2 tablespoons extra-virgin olive oil
■1 large head romaine (about 1 1/2 lb)
■1 large garlic clove
■1/4 cup loosely packed fresh flat-leaf parsley leaves
■1/2 teaspoon salt
■3/8 teaspoon black pepper
■1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for serving
■6 large tomatoes (about 3 inches in diameter)
■6 large eggs at room temperature
Cook pancetta in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, 4 to 7 minutes.
Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet.
Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces.
Measure 4 loosely packed cups of leaves and reserve remainder.
With motor running, add garlic to food processor to finely chop.
Turn off and add the 4 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped.
With motor running, add remaining cup oil in a slow stream, blending until incorporated.
Put oven rack in upper third of oven and preheat oven to 400°F.
Cut off about 1/8 inch from top of each tomato with a sharp knife.
Gently scrape out pulp and seeds with a spoon and discard them.
Put tomatoes, cut sides up, in a 9-inch glass or ceramic dish and spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto).
Crack 1 egg into each tomato and season with salt and pepper.
Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.
While eggs bake, heat fat in skillet over moderate heat until hot but not smoking, then cook remaining torn romaine leaves and stems, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, turning and stirring with tongs, until leaves are wilted and stems are crisp-tender, about 3 minutes.
Stir in pancetta and divide mixture among 6 plates.
Top each serving with a tomato and sprinkle with additional cheese.
SKOTSE EIERS:
.by Kos vir kampeerders met idees vir kampering on Friday, April 1, 2011 at 3:13pm.
Om Skotse eiers te maak het jy een hardgekookte eier nodig per persoon. Rol die eiers in ‘’n bietjie meel.
Die vleis is maalvleis wat gebruik word om wors mee te stop.
Tradisionele boerewors pas perfek by hierdie eiers.
Jy het omtrent 60 g vleis per eier nodig.
Maak die eier aan alle kante toe met die vleis.
Jy sal eindig met iets wat lyk soos ’n groot vleiseier.
Klits een eier by 125 mℓ melk vir ’n mengsel waarmee jy die vleiseiers verf.
Nadat jy dit met die eiermengsel geverf het rol jy die eiers in broodkrummels.
Diepbraai die eiers tot hulle mooi bruin is.
Moet nie te haastig wees met die braai nie.
Die vleis moet gaar word, so een eier moet ten minste 3 to 5 minute in die olie wees.
Koel die eiers af vir 10 minute voor jy dit bedien.
Sny in die lengte oop wanneer jy dit voorsit.
Sorg dat daar ’n paar druppels sterk mosterd byderhand is vir die eiers.
Die eiers is steeds lekker saam met ’n stuk brood en ’n bier.
CHAKALAKA MIELIEPAP:
.by Kos vir kampeerders met idees vir kampering on Monday, May 23, 2011 at 12:04pm.
4 koppies mieliemeel
1 pakkie chakalaka papmengsel
1 bossie spinasie, gewas en versnipper
1 ui in blokkies gesny
2 wortels in blokkies gesny
1 rooi soerissie in blokkies gesny
Opsioneel :- rissie, sampioene of waarvan jy ookal hou.
Vul kastrol met 2 liter water en voeg by papmengsel en 30 ml botter.
Bring tot by kookpunt.
Voeg meel by 1 liter koue water.
Voeg mieliemeel-mengsel by kookwater-papmengsel.
Sit plaat op lae hitte.
Terwyl dit kook die res van die botter in pan en verbruin uie.
Voeg wortels, soetrissie en spinasie by en braai tot spinasie verwelk.
Voeg by pap en op LAE hitte en kook dit vir nog 15 minute of tot die groente sag is.
Roer af en toe.
CHAKALAKA-EIERS:
.by Kos vir kampeerders met idees vir kampering on Monday, May 23, 2011 at 12:01pm.
Gebraaide wors is heerlik saam met dié ontbyt.
(genoeg vir 4 manne)
■4 blikke (410g elk) matige chakalaka
■12 eiers
■sout en varsgemaalde swartpeper na smaak
■100g gerasperde cheddarkaas
Gooi die chakakala in 'n vierkantige metaalbak en verhit oor hoë hitte tot kookpunt.
Breek dan eiers in die chakalaka en bedek bak met foelie.
Laat kook totdat die wit van die eiers gestol is.
Geur met sout en peper en sprinkel kaas oor.
ENGLISH MUFFINS:
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 2:17pm
English muffins are a yeast-based dough as you can see in this English Muffin recipe. They are a delicious tea-time treat, toasted and served warm with butter or filled, they make a lovely sandwich.
They are easy to make and once cooked will keep for several days in an airtight tin.
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours, 15 minutes
■8 fl oz/225ml milk
■2 tsp dried yeast
■1 tsp sugar
■1lb/450g all purpose/plain flour
■1 tsp salt
■2oz/55g lard
■Put the milk and 2 fl/oz/55ml water into a saucepan and heat gently until just warm enough for you to dip your finger in comfortably.
■Put the warmed milk into a small basin or jug, add the sugar and the yeast, mix lightly and leave in a warm place for about 15 minutes and the mixture has a lightly bubbling top.
■Sift the flour into a roomy baking bowl, add the salt and stir.
■Make a well in the center of the flour and pour the yeast and milk mixture in.
■ Mix all the ingredients together until a soft, non-sticky dough is formed; if the dough feels dry a little more water a drop at a time, too wet add a little more flour.
■Place the dough on a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
■ Put the dough back into the baking bowl, cover with a clean, dry tea towel and leave in a warm (not hot) place until the dough has doubled in size, this could take up to an hour, so be patient.
■Once risen, tip the dough back onto the floured surface and roll out to ½ inch/1cm thick. Cut into 3 inch/7.5cm rounds.
■The dough may start to puff up again but simply roll it back to ½ inch.
■Place the muffins on a greased baking sheet and leave to rise for 30 minutes, again in a warm, but not hot, place.
■Grease a heavy-based frying pan or griddle with a little lard, heat until hot but not burning.
■Add a few muffins, lower the heat and cook for 7 minutes on each side.
■Once cooked, put to one side, re-grease the pan or griddle and heat, then continue as above until you have used up all the dough.
Store them in an airtight tin.
Muffins are delicious warm, split the muffin open around the center and filled with lots of butter, yummy. If they begin to go a little dry simply toast them.
Dis ook heerlik vir ontbyt met spek en eiers en enige lekker vulsel saam met dit is 'n fees.
AGTERPLAASPAP: - LOCHNER DE KOCK:
.by Kos vir kampeerders met idees vir kampering on Monday, June 6, 2011 at 4:50pm.
Pap verkieslik krummelpap.
Room
Heuning
Brandewyn
Droë Biltong
Skep 'n stewige porsie pap in.
Strooi 'n halwe eetlepel biltong oor pap.
Sit 'n lekker blerts geklopte room op pap.
'n Druppel of twee heuning.
En 'n knerts of twee brandewyn kan nou oor die pap gegooi word.[opsioeneel]
GEPOSJEERDE EIERS IN KLEEFPLASTIEK:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 8, 2011 at 4:41pm.
(vir 1 porsie):
Kleefplastiek
1 eier
beker of koppie
Sit ’n groot vel kleefplastiek oor die beker en druk met ’n houtlepel sodat dit ’n holte vorm waarin jy die eier kan breek.
Breek die eier in die beker en draai die kleefplastiek stewig toe.
Los ’n bietjie plek sodat die eier kan uitsit.
Sit die sakkie in ’n pot met vinnig kokende water vir 7-10 minute, afhangend van hoe sag of hard jy jou eier verkies.
Haal die sakkie uit die water en laat dit effens af-koel voor jy die eier uithaal en op roosterbrood voorsit.
GEPOSJEERDE EIERS MET VARS ASPERSIES:
by Kos vir kampeerders met idees vir kampering on Wednesday, June 8, 2011 at 4:55pm.
Posjering is makliker as wat jy dalk dink
4 porsies
■200 g vars aspersies
■500 ml water
■45 ml witasyn
■8 eiers
■sout en varsgemaalde swartpeper na smaak
Stoom of dompel aspersies in kookwater tot effens bros.
Gooi water en asyn in ’n kastrol.
Wanneer dit begin borrel, roer die water sodat dit sterk in een rigting beweeg.
Posjeer nou so twee eiers op ’n slag:
Breek elke eier in ’n glas en laat die eier versigtig uit die glas glip, in die middel van die bewegende water.
Maak toe met ’n deksel en laat prut vir 3 minute.
Haal versigtig uit met ’n gaatjieslepel en plaas bo-op die aspersies.
Geur met sout en swartpeper.
Sit jou aspersies in foelie...strooi sout, peper en bietjie olyfolie oor.
Maak pakkie dig toe en plaas op jou rooster vir so 15 - 20 minute.
Geroosterde aspersies is baie lekker en soet en dit moet nog knapperig wees.
MUESLI:
by Kos vir kampeerders met idees vir kampering on Monday, March 14, 2011 at 11:45am
60 ml heuning
60 ml kookolie
250 ml hawermout
250 ml semels
50 ml sesamsaad
100 ml koringkiem (opsioneel)
100 ml klapper
100 g sonneblompitte
50 g rosyne
50 g droë vrugte, in klein stukkies gesny
50 g neute (hoe meer natuurlik, hoe lekkerder!) Ek gebruik heel neute en voeg sommer
'n handvol amandelvlokkies ook by.
1. Meng heuning en olie in 'n groot glasmengbak.
2. Mikrogolf op 100% vir een minuut. Roer.
3. Voeg die res van die bestanddele by, behalwe die laaste vier. Roer.
4. Mikrogolf op 50% vir ongeveer 15 minute. Roer elke twee minute.
5. Die mengsel is reg as dit bruin begin verkleur.
6. Koel af en voeg dan die vrugte en neute by.
7. Bêre lugdig.
SOUSKLUITJIES:
by Kos vir kampeerders met idees vir kampering on Monday, March 14, 2011 at 11:39am
Kluitjies
250 ml koekmeelblom
10 ml bakpoeier
2 ml sout
50 ml margarien/botter
1 eier
100 ml melk
Sous
500 ml kookwater
25 ml margarien/botter
kaneelsuiker
Sif droë bestanddele saam.
Vryf 50 ml margarien in tot mengsel soos broodkrummels lyk.
Klits eier en melk saam, roer by meelmengsel in en meng tot 'n sagte deeg.
Voeg nog melk by indien nodig.
Verhit water en 25 ml margarien tot kookpunt.
Skep lepelsvol deeg in kokende water.
Sit deksel op en laat kook 15 minute.
Moenie deksel oplig terwyl kluitjies kook nie.
Skep kluitjies met 'n gleuflepel uit in 'n diep opskepskottel.
Strooi kaneelsuiker oor.
Kook water waarin kluitjies gaar gemaak is weer.
Voeg kaneelsuiker by en giet oor kluitjies.
Jy kan nog water byvoeg indien nodig.
FRIED EGG SWANDWICHES:...made by my hubby for me!!!
by Kos vir kampeerders met idees vir kampering on Thursday, March 17, 2011 at 1:16pm
Egg -1
Bread Slices - 4
Tomato - 1/2
Onion - 1/2
Cucumber - 1/4
Green Chilli - 1
Oil - 1 tablespoon
1) Chop the onion and green chillis.
2) Add salt to it and mix with the egg and beat well.
3) Heat the oil on high flame and pour the beaten egg and make sure to spread it well.
.4) After 20 secs add the slices of bread on it and let it cook till the egg becomes golden brown in color.
5) Separate each bread by cutting the egg accordingly and fry the other side of the bread as well.
6) Take two slices and use tomato and cucumber slices to make the sandwich.
TIPS: Add a slice of cheese to the sandwich!!!
PUTUPAP:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 2:40pm
1 liter water (4 koppies)
5ml sout (1 teelepel)
500ml pap (2 koppies)
Bring water en sout tot kookpunt in kastrol.
Voeg die pap by en roer deeglik tot gemeng met 2 tand vurk en plaas deksel op.
Verminder hitte en kook vir 40min en roer af en toe.
Voeg nog 125ml (halwe koppie) koue water by en kook nog vir verdere 30 minute op lae hitte.
BIG BREAKFAST PIE:
Bacon
Potatoes
Green peppers
Onions
Mushrooms
Eggs
Fry bacon in pan.
Microwave potatoes, then dice.
Dice green pepper, onions, and mushrooms.
Put all this in large cast iron skillet with beaten eggs (enough to cover the other stuff).
Cook slowly until done in middle (cover with lid).
FRIED EGG OMELET CURRY:
by Kos vir kampeerders met idees vir kampering on Thursday, March 17, 2011 at 1:39pm
Eggs- 4
Onion - 2
Potato - 1 large
Ginger Paste - 1 tablespoon
Garlic Paste - 1 tablespoon
Tomato - 1 large
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Bay Leaf - 1
Geen Chilli - 1
Coriander Leaves - Handful
Oil - 5 tablespoons
Salt - 2 +1 teaspoons
1) Break all the eggs and mix together with 1 teaspoon salt and 1 chopped onion
2) Fry small omlets as shown above
3) Cut the potatoes into large pieces and fry for 3 minutes, or till well fried
4) Now take oil in a pan and fry the chopped onion, ginger and garlic paste till golden brown
5) Add the chopped tomato, bay leaf, turmeric powder, red chilli powder and salt - add a little water if required
6) Fry all the spices till well cooked - around 3 minutes
7) Now add water to the spices, stir well and add the fried potatoes and omlets
Put a lid on this and let it cook for 3 minutes
9) Add the garam masala and let it cook for another 1 minute
10) Take off the flame and add chopped coriander and green chillis to it
11) Let it sit with lid on for 1 minute, before serving hot
TIPS: Serve with hot rice!!!
"BUITE PIZZA-ONTBYT:
.by Kos vir kampeerders met idees vir kampering on Friday, June 17, 2011 at 1:10pm
Jy het die volgende nodig om so 6 mense se mae vol te maak (of net 3 mense wat lyk soos ek...)
- 2 eiers per persoon
- 1 pakkie gekapte spek
- 1 blikkie tamatie en uie smoor
- 1 pakkie gekapte sampioene
- gekapte knoffel na smaak
- 1 teelepel gedroogte oreganum
- gerasperde parmesan na smaak
- sout en peper na smaak
1. maak nou jou kole warm terwyl jy die buitelug geluide/reuke/uitsig of daardie spesiale oggend drankie geniet.
2. braai nou die spek in 'n bietjie olie of botter tot lekker bros.
3. gooi die sampioene en knoffel by en braai lekker deur
4. skep nou alles uit en sit eenkant in 'n skottel of bak
5. nou maak jy die blik uie en tamatiesmoor oop en laat dit in die pan warm word
6. smeer dit nou oop oor die pan, en maak sulke holtetjies vir die eiers.
7. breek die eiers daarin
8. skep nou die mengsel in die pan wat eenkant staan oor die hele kontrepsie in die pan
9. strooi die sout, peper en oreganum oor.
10. bedek alles nou met die kaas, en wag geduldig tot die kaas begin smelt.
11. loer na die eier om te kyk of dit gaar is, en VOILLA!!!
* vir die brawes tuusen ons, kan jy selfs lekker chilli opkap en ingooi...aijaijai...
RYSPAP:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:32pm.
1 liter water.
500 ml. ( 2 k. ) gaar rys.
5 ml. ( 1 t. ) sout.
450 ml. mieliemeel.
60 ml. ( 1/4 k. ) botter of magarien.
Verhit die water, rys en sout saam tot kookpunt.
Laat dit stadig prut en roer die mieliemeel geleidelik by -dit vorm 'n slap pap.
Laat dit 20 minute lank stadig oor lae hitte prut tot deurgekook en gaar.
Roer die botter of magarien in en bedien warm saam met pangebraaide wors en warm tamatie-smoor.
Genoeg vir 5 - 6 mense
PAP BAKKIES:
.by Kos vir kampeerders met idees vir kampering on Monday, July 4, 2011 at 12:54pm.
Dis heerlik vir ontbyt. Maak 'n lekker pot mieliepap die vorige aand.
Maak pap se kante mooi los en laat die pap uit pot gly.
Sny in skywe - soos brood.
Meng:
dit hang af van die hoeveelheid pap - 6 eiers sout , peper, paprika
Doop die sny pap in die mengsel en bak in warm vlak olie.
Skielik is die kapenaars ook lus vir pap!!
SPEK EN EIER ROLLETJIES : [heerlike ontbytrolletjie]
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 5, 2011 at 1:57pm.
250 g Eskort Rindless Back Bacon
4 Eiers
4 B roodrolletjies
20 ml Margarien
Sout en varsgemaalde Swartpeper
Sny die rolletjies in die helfte deur en smeer elkeen met margarien.
Sit die spek in ’n pan en laat dié warm word.
Braai vir 5 minute tot net bros.
Haal uit die pan en los ’n rukkie op absorberende papier om oortollige vet te verwyder.
Gebruik dieselfde pan om die eiers na smaak te braai.
Plaas die spek en eiers op die rolletjies en bedien warm.
Jy kan ook 'n skyfie kaas, tamatie en gebraaide uie hierop probeer.
MIELIE MELKPAP:
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 27, 2011 at 3:45pm.
■2 cups Ace Mielie Meal
■2 cups full cream milk
■2 cups water
■1 tin sweet corn
■Salt
■Bacon and/or mushrooms (optional)
■Heat up milk and water (over braai or stove).
■Just before it reaches boiling point, pour the two cups of Ace mielie meal (extensive research has shown this to be the best for this recipe) into the liquid to form a cone in the middle of the pot.
■Turn heat down to half of maximum, or less (or move to edge of grid/remove coals from base).
■Add a few pinches of salt.
■Leave cone for about a minute before stirring vigorously with a fork.
■Cook for about 20 minutes, stirring as few times as possible (with a good pot you won’t need to stir).
■Add sweet corn and other chosen, precooked ingredients (bacon is good).
■Depending on your sweet corn, this may add lots of liquid.
■Leave pap for at least another 20 minutes, or until its reached your favourite consistency.
■Important not to burn, even slightly burnt pap is inedible, thus smell it often.
■Eat with favourite sous and wors.
■Using a thick based pot/potjie is best for this recipe.
KRUMMELPAP:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 4, 2011 at 3:09pm.
6 porsies
1 litre (4 k) water
5 ml (1 tlp) sout
500 ml ( 2 k) growwe mieliemeel
'n groot klont botter
Vars gemaalde swartpeper (opsioneel)
Kook die water en sout in ‘n kastrol of potjie.
Voeg die mieliemeel in ‘n keëlvormige hopie in die middel van die kokende water by.
Moenie roer nie.
Sit die deksel op en laat op lae hitte vir 20 minute prut.
Moet nie die deksel lig of loer nie!
Roer na 20 minute met ‘n groot vurk en na nog twintig minute weer totdat die pap korrelrig en los is.
Roer botter en gemaalde swartpeper, net voor bediening in.
CHEESY HAM AND BANANA CASSEROLE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 6, 2011 at 12:49pm.
From Paula's Home Cooking
Servings: 9 servings
Prep Time: 15 min
Cook Time: 10 min
12 slices white bread
8 large slices ham
4 bananas sliced on the bias
2 cup shredded cheddar cheese
2 cup crushed potato chips
6 slices cooked and crumbled bacon
1 cup cream
1 cup milk
4 large eggs
pinch freshly grated nutmeg
salt and pepper
butter
Preheat oven to 350 degrees F.
Butter a 9x13 glass baking dish.
Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even.
Layer the slices of ham on top of the bread and then the bananas, 6 more slice of bread, then the cheese, potato chips and bacon.
In a separate bowl beat together the eggs, milk, cream, nutmeg, salt and pepper.
Pour this over the casserole almost to the top.
Bake for 45 minutes until brown and bubbly.
Cut into squares and remove with a spatula, like lasagna.
Or do this on your braai in a cast iron skillet, cover it with foil.
ONTBYTJAFFELS:
.by Kos vir kampeerders met idees vir kampering on Friday, September 16, 2011 at 1:08pm
Hoe klink ’n jaffel vir ontbyt? Een met spek en eiers? Richard en Glenda Jukes sweer dis die beste kamp-ontbyt wat ’n mens kry.
Jy benodig
• botter
• spek
• gesnyde brood
• eiers
• sout en swartpeper
Só maak jy
Smelt ’n bietjie botter in ’n pan en braai die spek daarin totdat dit goudbruin, bros en geurig is. Dreineer dan die spek op kombuispapier.
2 Smeer die brood aan die een kant met botter. Sit dan ’n sny brood met die gesmeerde kant na onder in ’njaffelpan.
Pak ’n repie gebraaide spek op die sny brood. Breek nou versigtig ’n eier bo-op en geur dit met sout en swartpeper. As jy van ’n byt hou, kan jy gerus ook ’n bietjie gekapte rissie bysit. Sit nou die tweede sny brood bo-op (met die gebotterde kant na bo) en knyp die jaffelpan toe.
3 Steek nou jou primusstofie (of vuur) aan en braai die jaffel oor matige hitte tot goudbruin aan al twee kante.
4 Jy kan piesang en spek ook gebruik… of sit tamatie by die spek en eier… of kaas…
BREAKFAST BRAAIBROODJIES:
.by Kos vir kampeerders met idees vir kampering on Wednesday, 05 October 2011 at 11:41.
■cheese (I prefer aged cheddar)
■tomato
■onion
■chutney
■salt & pepper
■butter
■eggs (baked sunny side up in a pan)
The braaibroodjie (braaied toasted sandwich) is arguably the highlight of any braaing experience.
The traditional braaibroodjie is done by making a sandwich with cheese (I prefer aged cheddar), tomato, onion, chutney, salt & pepper with butter on the outside.
Braai this sandwich in a closed grid over very mild coals until the outsides are golden brown and the cheese is melted.
If you’re having a breakfast braai then bake some eggs sunny side up in a pan on the braai or stove, and when your braaibroodjies are finished gently pull them open and insert one egg into each.
You now have a breakfast braaibroodjie.
Alternative:
In addition to braaibroodjies, boerewors rolls are one of the true classics of the South African braai; a fresh piece of braaied boerewors in a hotdog roll.
The boerewors braaibroodjie gives you the best of both worlds.
Whilst braaing your braaibroodjies, braai some thin boerewors as well.
When both are done, gently pull each braaibroodjie open and insert a few short pieces of boerewors into each.
Your guests will not be disappointed, you will not be disappointed, and your life might have just changed.
GEROOSTERDE MURGBENE VIR ONTBYT:
Murgbene. Vra jou slagter om kalf-murgbene in lengtes van ongeveer 8 cm te saag.
Handvol pietersielie (gekap)
Salotte of uie baie fyn gekerf
Handvol kappertjiesaad
Suurlemoensap
Olyfolie
Growwe sout
Metode
Rooster die murgbene in die oond vir ongeveer 30 minute by 200 grade. Murgbene is gewoonlik gaar as die murg so effens van die been begin wegtrek. Maak ʼn mengsel van pietersielie, salotte en kappertjiesaad. Maak ʼn slaaisous van die suurlemoensap, olyfolie en growwe sout en gooi dit oor pietersielie-mengsel.
Krap die murg uit op ’n stuk roosterbrood, gooi die pietersielie-mengsel bo-oor en geniet dit. ʼn Posjeerde eier bo-op die hele gedoente smaak net hemels.
REGRUKBROODJIES: [Deur Barbara Joubert van Sariekos:]
As julle gisteraand laat gekuier het, sal hierdie broodjies die ding doen.
• 30ml smeerbare botter
• 8 eiers
• 4 panini-broodjies
• 100g salami
• sout en varsgemaalde swartpeper na smaak
• 100g gerasperde cheddarkaas
'n Gasstofie is ideaal vir dié ontbyt. Smelt botter in 'n pan. Breek die eiers in die pan en bak totdat die wit gestol maar die eiergeel nog effens loperig is. Sny die panini-broodjies in die helfte en smeer botter weerskante. Sit so 3 skywe salami op die onderste helfte van elke broodjie. Sit 2 gaar eiers boop elkeen, geur met sout en peper en sprinkel die eiers toe met die kaas. Maak die broodjies toe en smeer botter weerskante. Sit die broodjie in 'n warm pan. Braai aan die een kant tot bros en draai om. Braai weer tot bros. Haal uit die pan en geniet dadelik saam met lekker sterk koffie.
CINNAMON ROLLS:
Don't remember where I got this recipe. These are the best damned cinnamon rolls I have ever made. Thank you to whomever posted the recipe.
Serving Size 12
Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened
CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
ONTBYT SAMPIOENBAKKIE:
GROOT bruin sampioene
Klein eiers
Repies spek – rek dit so lank as jy kan sonder om dit te breek
Gerasperde kaas
Speserye na smaak
Neem groot bruin sampioene breek stingel dele af (pasop dat jy nie 'n gat deur reg deur maak nie)
Neem 4 repie spek en maak 'n kruis vorm.
Sit nou sampioen in die middel van die spek.
Neem 'n eier en gooi stadig in sampioen holte.
Gooi spesery na smaak op.
Vou nou die sampioen met eier toe met die spek.
Sprinkel kaas bo-op.
Braai in 'n pan of skottelbraaier tot gaar.
ONTBYT PIZZA: [amper iets soos Spaanse omelet]
Spek
Mushrooms
Ontbyt wors
12 Eiers
Kaas
Braai die spek, mushrooms en ontbyt wors in 'n “Teflon” pan van ongeveer 43 cm in deursnee of in platboompot op rooster.
As alles gaar is maak dit gelyk in die pan.
Gooi nou die 12 geklitste eiers eweredig in die pan. Maak gaar oor lae hitte.
Wanneer die eiers amper gaar is gooi gerasperde kaas bo-oor en los tot die Kaas gesmelt is.
Sny in pizza skywe en bedien.
(In hierdie pizza kan byna enige iets ingooi waarvoor jy lus is.)
LUUKSE FRANSEROSTERBROOD ONTBYT: [onbekend]
Vir 'n baie luukse ontbyt, sommer by die huis, en met redelik min moeite, maak Franse roosterbrood met gewone bruinbrood, witbrood of die beste, Portugese rolletjies. Wat egter die ontbyt luuks maak is wat mens bo-op die Franse roosterbrood sit:
1. 'n lekker stukkie of twee bros gebraaide vark rugspek
2. 'n piesang in skyfies gesny
3. 'n handvol neute, grondboontjies werk goed, gesout of ongesout, vars of gebak. Kasjoeneute is gewoonlik die lekkerste, gesout en gebak.
4. Gerasperde kaas, verkieslik 'n medium cheddar van Woolies.
5. Die pièce de résistance vir my met hierdie resep is die rooi-ui marmelade wat mens dan bo-oor alles strooi. Ons het nog so bietjie oor van die wat hulle by Valley Cats in Clarens maak.
6. Laaste, net om die balans reg te kry, is dan geen ander stroop as die van die Lyles broers van London nie. Suiwer genot op sy beste. Moet nie te veel oor sit nie, net genoeg.
Om hierdie regtig nog 'n vlakkie te lig, geniet 'n Choccochino saam. Ons gebruik sommer NESCAFÉ Cappuccino met Cadbury's Hot Chocolate. Gebruik so 70% gekookte melk saam met gekookte water om die gevoel net reg te kry.
MEXSIKAANSE EENSKOTTEL-ONTBYT:
Die eiers word sommer bo-op dié geurige maalvleismengsel gaargemaak. Sit dit voor vir ’n laatontbyt.
30 ml (2 e) olyfolie
1 ui, fyn gekap
2 knoffelhuisies, fyn gekap
1 rooi brandrissie, fyn gekap
(opsioneel)
500 g maalvleis
sout en vars gemaalde swartpeper
1 wortel, fyn gerasper
1 blik (400 g) gekapte tamaties
1 blik (400 g) gebakte boontjies
30 ml (2 e) blatjang
4-6 eiers
125 ml cheddarkaas, gerasper
brandrissie, fyn gekap, vir garnering
koljanderblare, fyn gekap, vir garnering
Verhit die olie in ’n vlak pan en braai die ui, knoffel en brandrissie tot sag. Voeg die vleis by en braai tot gaar.
Geur met sout en peper.
Voeg die wortel, tamaties, gebakte boontjies en blatjang by en laat prut sowat 30 minute.
Geur indien nodig.
Maak holtes in die vleis en breek ’n eier in elk.
Bedek die pan en laat prut oor ’n lae hitte tot die eiers gaar is.
Sprinkel kaas oor en garneer met brandrissie en koljanderblare.
BREAKFAST COMBO: [YUM]
750g chicken liver
6 rashers streaky bacon
6 calf or sheep\'s kidneys
2 tsp margerine or oil
1 large sliced onion
1 tsp salt
2 tsp cornflour
1/2 cup red wine
freshly ground black pepper to taste
Heat skottel. Cut livers into strips and set aside. Fry bacon for 2 - 3 minutes. Add oil or margerine and onions, fry until transparent. Add livers and kidneys and cook for about 15 minutes. Season with salt and black pepper. Mix wine and cornflour together and stir into meat. Cook until sauce thickens. Serve with toast or bread and eggs.
For some heat, add peri peri.
OMELET MET TAMATIEBREDIE: [kuierkos]
Omelet:
Klits een eier met `n bietjie melk en `n knippie sout.
Verhit ½ teelepel olie in `n klein braaipannetjie en gooi die mengsel daarin. Sit `n deksel op die pan en laat stadig gaar word. Skep die tamatiebredie oor die gaar omelet, vou dubbel en dien op.
Tamatiebredie:
Braai `n klein uitjie in ½ teelepel olie goudbruin. Sny `n klein tamatie by. Geur met `n knippie suiker, sout en peper en stowe gaar.
ONTBYT BRAAIBROODJIES: [MY RESEP- BAIE LEKKER VIR ONTBYT]
As die Saterdagaand wors gebraai het, braai ekstra vir Sondag se ontbyt.
Gesnyde brood
Tamaties
Uie
Beleë Cheddarkaas
Bladjang
Aromat en suurlemoenpeper na smaak
Eiers, gebak na gelang van hoeveel pesone daar is [sunny side up]
Gaar dun gebraaide boerewors
Maak toebroodjies met hierdie bestanddele soos wat jy braaibroodjies sal maak en braai op die rooster of in 'n pan tot lekker bruin aan beide kante.
Jy kan die boerewors vervang met brosgebraaide spekrepe en dan die boerewors braaibroodjie maak sonder die eier, maar met die res van die bestanddele. Smeer dan sommer lekker met mosterd ook.
Jy kan agurkies/gekarameliseerde uieringe ook hierop sit.
Maak baie, kinders hou veral baie hiervan, want dit is loop en eet ontbyt.
MARMITE, BANANA & BACON FRENCH TOAST: [uit MARMITE RESEPTEBOEK]
Per person
2 slices rustic stale white bread
1 banana, peeled & mashed
2 rashers unsmoked back bacon
Marmite for spreading
1 medium free-range egg
25ml milk
25g unsalted butter
Recipe:
Grill the bacon until just crispy. Spread one slice of bread with Marmite and then the mashed banana and top with the rashers of crispy bacon.
Put the other slice of bread onto the sandwich and press down firmly.
In a flat dish whisk together the egg and milk and dip both side of the sandwich into it. Meanwhile melt the butter a heavy based frying pan
until just sizzling then add the French toast sandwich. Cook for a few minutes on each side until golden brown and crispy. Devour while still warm.
SICILIAN SCRAMBLE: [uit MARMITE RESEPTEBOEK]
Ingredients
For 2 people
2 slices of ciabatta bread (cut on the diagonal)
2 large slices of Parma ham (enough to cover the bread slices)
4 free range eggs
1 tsp Marmite
1 tbsp chopped sunblush tomatoes
dash of tabasco
chopped fresh parsley
celery salt
freshly milled black pepper
butter for scrambling
Recipe
Lightly toast the ciabatta bread and then spread with the Marmite. Lay the slices of Parma ham on the hot Marmite toast.
Melt a little butter in a pan. Add the whisked eggs and season with the celery salt and pepper and then add a dash of tabasco to taste. When the eggs are just beginning to set add in the sunblush tomatoes and stir well.
Pile the scrambled eggs on top of the toast, garnish with fresh parsley and serve immediately.
OEUFS MEURETT: [ROOWYN GEPOJEERDE EIERS]
Sny 1 ui in skyfies en prut in 1 eetlepel olyfolie saam met ´n knypie sout vir 15 minute.
Roer 1 teelepel meel by en dan 250ml rooiwyn en 2 eetlepels water.
Roer die sous tot glad en kook vir 25 minute.
Posjeer eiers in die sous.
Bedien die eiers op roosterbrood met die sous bo-oor.
ANDERSE ROEREIER:
15ml aangemaakte mosterd
12 eiers
125ml gekapte ham
1 klein ui, gekap
sout en peper na smaak
botter om in te braai
250ml gerasperde Cheddarkaas
Worcestersous
paprika na smaak
Klits eiers liggies en voeg ham, uie, mosterd, sout en peper by. Smelt botter in groot pan, voeg eiermengsel by en roer oor lae hitte tot dik, maar nog sag. Skep uit in bord en sprinkel gerasperde kaas en 'n paar druppels worcestersous en paprika oor.
SUNRISE SURPRISE:
Enkelporsie per persoon:
• 20 eiers
• 20 snye brood
• 20 snytjies ham of gaar repies spek (geblikte ham kan ook gebruik
word)
• 20 snytjies tamatie (opsioneel)
• 20 snytjies kaas
Dubbelporsie per persoon:
• 40 eiers
• 40 snye brood
• 40 snytjies ham of gaar repies spek
• 40 snytjies tamatie (opsioneel)
• 40 snytjies kaas
Druk holte uit elke sny brood met omgekeerde koppie. Braai een kant op gesmeerde skottelskaar. Keer om en hou in skottelskaar. Breek eier oop in holte. Bedek skottelskaar met foelie sodat eier kan gaar stoom. Draai om en bedek met ham/tamatie/kaas. Gereed sodra kaas begin smelt.
ONTBYTPIZZA:
Spek
Sampioene
Ontbytwors
12 Eiers
Kaas
Braai die spek, sampioene en ontbytwors in ‘n “Teflon”- pan van ongeveer 43 cm in deursnee.
As alles gaar is maar dit gelyk in die pan.
Gooi nou die 12 geklitste eiers eweredig in die pan. Maak gaar oor lae hitte.
Wanneer die eiers amper gaar is, strooi gerasperde kaas bo-oor en los tot die kaas gesmelt is.Sny in pizzaskywe en bedien.
(By hierdie pizza kan byna enigiets bygevoeg word na smaak)
"SKOTTTELSKAAR -EIERS:
Bestanddele:
Ongesmeerde gesnyde witbrood (redelike dik snye)
1 eier vir elke snytjie brood
Sout en peper na smaak
Metode:
1. Smeer skottelskaar of ander braaipan of soliede braaiplaat met vet of spuit 'Spray-n-Cook'. Sit op kole.
2. Neem witbrood (bv 2 snye) per persoon. Druk met 'n bierglas (of
groot ronde koekiedrukker) gate in middel van elke sny.
3. Smeer ronde dele en snye-met-gate margarien. Sprinkel ronde dele met knoffelsout en braai tot goudbruin op braaiplaat.
4. Plaas snye-met-gate op warm braaiplaat en breek 'n eier binne-in elke gat. Geur met sout-en-peper. Maak eier gaar volgens smaak en/of keer om indien verkies.
5. Heerlik saam met worsies of ham. Oorskiet tamatie-en-uiesmoor kan oor knoffel-sirkels gesmeer word.
'n ONTBYT OM TE ONTHOU: [ONBEKEND]
750 ml water
5 swartpeperkorrels
1 lourierblaar
2 uie in skywe gesny
‘n takkie pietersielie
750 g skelvis
1 groot ui, fyn gekap
45 ml olyfolie
300 g bruinrys
15 ml gekapte pietersielie
sout en varsgemaalde peper
4 hardgekookte eiers, afgedop en in kwarte gesny
Vir die kerriesous
2 fyngekapte uie
60 ml olyfolie
2 knoffelhuisies
1 gekapte rooirissie
2 fyngekapte wortels
2 fyngekapte selderystingels
2 geskilde en fyngekapte appels
25 ml kerriepoeier
5 ml borrie
500 ml hoenderaftreksel
gerfie kruie
2 rooi, ryp tamaties, ontvel, ontpit en gekap
350 ml Bulgaarse jogurt
Maldon sout en varsgemaalde swartpeper
vars koljanderblaartjies vir garnering
So maak mens
Verhit die water, peperkorrels, lourierblaar, uieskyfies en pieter-sielie tot net voor kookpunt en sit die vis velkant na onder daarin. Posjeer 5 – 7 minute oor lae hitte. Haal die vis uit en laat afkoel. Gooi die vloeistof deur ‘n sif en hou eenkant Braai die ui in die olyfolie tot sag en voeg die rys by. Roer tot die rys deurskynend word. Giet die verhitte aftreksel by en bedek. Laat sowat 25 minute oor lae hitte prut of tot sag. Haal die vel van die vis af en vlok die vis. Roer saam met die pietersielie by die rys en geur met sout en peper.
En nou die kerriesous Braai die uie in olie oor lae hitte tot deur-skynend en roer die knoffel en brandrissie by. Voeg die geel-wortels, seldery en appels by em laat 5 minute prut. Roer die speserye by en roer nog 1 minuut. Voeg die warm aftreksel, gerfie kruie en tamaties by en laat 15 minute onbedek kook of tot die helfte afgekook het. Voeg die jogurt by, geur na smaak met sout en peper en laat weer 5 minute onbedek prut. Versap en skep die kerriesous op ‘n opdienbord. Skep nou die rysmengsel bo-op. Rangskik die hardgekookte eierkwarte rondom en garneer die gereg met vars koljanderblaartjies.
ROEREIERS EN CHORIZO LAAT ONTBYT:
En hierdie een is baie, baie spesiaal.
Jy het nodig (vir een)
2 eiers
3 eetlepels melk
1 eetlepel gekapte vars pietersielie
Maldon-sout en varsgemaalde swartpeper na smaak
1 chorizo worsie
2 eetlepels brandewyn
Gerasperde skil van een lemmetjie
So maak mens
Sny die worsie oorkruis sodat die skyfies effens langer is as wanneer jy dit bloot in skyfies sny. Verhit ‘n swaarboompan en plaas die skyfies daarin. Jy het nie olie nodig nie – die worsie bevat genoeg vettigheid. Verbruin alkant. Net voordat jy dit uit die pan haal, giet die brandewyn oor en steek aan die brand sodat die pansappe wat gevorm is deeglik met die worsie vermeng. Klits die eiers en die melk saam en geur met die pietersielie en sout en peper. Verhit ‘n klontjie botter in ‘n pan en gooi die eiermengsel daarin. Sodra dit begin stol, gee dit ‘n roer. Sodra die mengsel heeltemal gestol, maar nog effens klam is, skep dit op ‘n bord en skep die worsskyfies bo-op, Garneer met die gerasperde skil van die lemmetjie en ‘n skyfie lemmetjie vir die mooi.
Heerlik! Hemels! En salig genoeg om jou van die gestoei in die supermarkgange te laat vergeet.
KALFOOGEIERS: [POACHED EGGS]
Kalfsoogeiers word net so in vloeistof gaargemaak. Deesdae verwys ons hierna as geposjeerde eiers en gebruik meer dikwels gesmeerde vorms om die eiers gaar te maak.
Vul ’n braaipan ⅔ vol water en bring tot kookpunt.
Plaas die eiers versigtig in die water. Dit is makliker om dit eers in ’n piering te breek voor jy dit in die water gly. Die water moet nie nou meer kook nie. Plaas ’n deksel op die pan.
Na 3 tot 5 minute behoort die eiers reg te wees. Indien jy gesmeerde vorms gebruik is die eier gaar wanneer die wit styf is en daar ’n vliesie oor die eier gevorm het.
Gebruik ’n eierlepel om eier uit water te verwyder.
KITS MEUSLI: [KORTPADKOS]
Lewer 500g meusli
3 kop hawermout
½ kop pitlose rosyne
1/4 kop karamelbruinsuiker
½ kop ALL bran semelvlokkies
1/4 kop afgedopte sonneblomsaad
Meng al die bestanddele en bewaar dit in 'n lugdigte houer.
Eet meusli saam met melk of joghurt en vars of gestoofde vrugte.
SEMOLINAPAP:
Lewer 3 – 4 porsies
375ml water [1½ kop]
250ml melk [1kop]
125g semolina [2/3 kop]
15ml botter of margarien [1 e]
1ml sout [1/4t]
Verhit al die bestanddele saam in ‘n kastrol tot kookpunt en roer dikwels, want semolina brand maklik aan.
Stel die hitte laer en laat die pap 10 minute lank Prut.
Semolina pap smaak heerlik saam met joghurt en gestoofde vrugte.
Of eet met melk en heuning of gouestroop en kaneel.
SLAPCHIPS OMELET:
Bestandele:
Slapchips
1 medium ui, fyngekap
1 of 2 knoffelhuisies, fyngekap
250g sampioene
250g gesnipperde spek
4 tot 6 eiers.
Metode:
Braai ui en knoffel in pan met olie of botter.
Voeg sampioene en spek by.
Braai tot gaar.
Kap slapchips fyn op en meng met uiemengsel in pan.
Klits eiers en voeg sout en peper by na smaak.
Voeg by mengsel in pan.
Braai op medium hitte met deksel op tot eiers gaar is.
Rasper kaas bo-oor en sit in oond om kaas te smelt.
OMELET MET KAASSOUS IN JOU SNACKWICH: [HELENA KRUGER]
Julle dit is so maklik!!
Ek het 3 eiers geneem, handjievol gekapte ham, baie klein stukkie ui fyngekap, bietjie peper bygegooi, en n handjievol gerasperde kaas, lekker geklits nie te veel nie.
Snackwich lekker warm gemaak, gespuit met S/Cook en dan so n groot eetlepel vol in elke afdeling van die masjien gegooi mooi gelyk gemaak en toegemaak!!!~~!
WHALLA!! tot dit gaar is !!Kyk maar wanneer is dit mooi bruin vir jou!!
N.S!!Ek het ook al so 1-2e Koekmeel bygeroer voor ek dit bak!![baie lekker vullend dan] Maak dan net n kaasous en van hulle het ek kaas indie middel geplaas en toegevou met sous oor!!
HUIBRECHT SE BOERMEELPAP MET KAIINGS: [TV BOEREKOS]
1 k bruinbroodmeel
½ t sout
3 k water
1 E skaapvet
Meng die broodmeel met die sout, water en vet. Laat dit stadig kook en roer aanhoudend tot dit dik en gaar is. Sit die pot eenkant en braai die kaiings uit.
Strooi ‘n bietjie suiker en kaiings oor jou pap – en geniet dit!
EIER EN BROODGEREG VIR ONTBYT:
2 eiers
knypie sout
snye witbrood
vet/margarien om in te braai
Klop eiers goed en gooi sout by.
Week brood in die eiermengsel goed.
Braai alkante bruin in vet.
Bedien met stroop en gebraaide spekrepies.
Tamatieskyfies[opsioneel]
EIER-POFFERTJIES VIR ONTBYT:
4 eiers
4e meel
4 e water
Klits die eiergele tot lig en dik.
Voeg die meel en water by.
Maak aan tot gladde beslag.
Vou styfgeklitste eierwitte in.
Drup lepelsgewys in pan met bietjie warm margarien.
Laat alkant bruin bak en bedien met appelkoos- of pruimkonfyt.
EIERS EN MAALVLEISGEREG:
3 eiers geklits
1½ kop gerasperde kaas
1 kop maalvleis
knypie rooi peper
sout of aromat na smaak
1t worcestersous
'n Paar snye wit of bruin brood, bottergersmeer
Klits eiers goed.
Meng alles, behalwe die brood, goed saam. [indien te styf , voeg 'n ekstra eier by]
Smeer die mengsel omtrent 'n half duim dik op die brood.
Pak brood in 'n pan en bak dadelik in warm oond tot gaar.
Bedien warm.
GEVULDE FRANSE EIERBROOD:
Dis Franse eierbrood met 'n verskil. Probeer gerus ook jou eie geurige vulsels.
Bestanddele:
200g tuna
1 klein ui (gerasper)
12 snye brood (smeer met botter)
100ml melk
2 eiers
5ml asyn
sout en peper na smaak
braaiolie
Metode:
• Ontvlok tuna. Voeg uie, asyn, sout en peper by en meng goed.
• Smeer mengsel op 6 snye brood en druk 'n tweede sny brood stewig bo-op elkeen vas.
• Klits eiers en melk en voeg sout en peper na smaak by.
• Week die "toebroodjies" in eier- mengsel en braai in warm olie totdat dit weerskante goudbruin is. Bedien warm.
ROEREIER EN GARNALE:
Iets nuuts vir ontbyt is om roereiers en steurgarnale op roosterbrood te bedien.
Bestanddele:
2 eiers
20ml melk
25g gekookte gekapte steurgarnale
25ml slaairoom
gekapte grasuie of sprietuie
sout en peper na smaak
Metode:
• Roer die eiers, melk, sout en peper in 'n souspan.
• Laat afkoel en roer steurgarnale, slaairoom en grasuie by.
• Bedien op gesmeerde roosterbrood.
PLAASONTBYT:
250 g Spek, gekap
2 Gekookte aartappels, geskil en in blokkies gesny
1 ui, gekap
6 groot eiers
30 ml Room of Melk
30 ml Vars Pietersielie
5 ml Paprika
Braai spek tot bros. Haal spek uit pan en hou eenkant. Braai aartappelblokkies in die spek se olie tot bruin. Stel hitte laer en voeg die ui by. Braai ui tot sag. Skep spek weer in pan. Klop eiers en voeg die room en pietersielie by. Gooi die eier mengsel in die pan. Geur met Sout en paprika. Bedek en kook oor lae hitte totdat die eiers amper gestol het. Haal van die plaat af en hou die deksel op tot die eiers heeltemal gestol het. Sny in skywe en sit voor met bros brood.
Wenk
Hierdie gereg is lekker as 'n ligte ete saam met 'n mengelslaai.
GEBRAAIDE HAMKOEKIES:
(Hierdie resepie is ‘n heerlike voorgereg – probeer gerus.)
500 ml gemaalde ham
100 ml meel
vars gemaalde swartpeper
30 ml pietersielie, gekap
30 ml mosterd
15 ml botter
1 eier, geklits
15 ml suurlemoensap
‘n bietjie neutmuskaat, gerasper
30 ml olie
1 pynappel, in ringe gesny
• Meng al die bestanddele behalwe die botter, olie en pynappel.
• Verhit die botter en olie, skep lepels vol deeg in die pan en braai alkant bruin.
• Skep uit en dreineer op handdoekpapier.
• Braai die pynappelringe in die pan bruin.
• Skep ‘n koekie op elke pynappelring en bedien.
Kan vir ontbyt gemaak word met gebakte eier of roereiers.
ROSTI BREAKFAST:
Rosti is a dish prepared mainly with Potatoes. But it can be enhanced with other ingredients depending on ones choice and taste. It is a breakfast item - so maybe you can make a combo of the items that you eat in your breakfast. Here's one such combo i.e Rosti + fried Egg + fried Onions!
Serves:1
Preparation Time: less than 5 mins
Cooking Time: 15 mins
Ingredients:
Oil - 2 Tbsp
Salt to taste
Red Onions finely sliced - ½ Cup
Chillies finely chopped - 1
Potato grated - ½ Cup
Egg - 1
Tomatoes sliced - 1
Method:
• Heat a tablespoon of Oil in a pan, fry some Onions till crispy and keep it aside.
• Then mix the Potato, remaining Onions and the Green Chillies and mix well.
• Meanwhile heat remaining Oil in a pan, add the Potato mixture and pat it in round (about 4 inches round).
• Fry for 10 minutes or until golden brown in colour on both sides.
• Now fry the Egg alongside the Rosti.
. Lastly, arrange the Tomatoes on a plate, sprinkle some Salt. Serve the Rosti on the Tomatoes with the Egg and crispy Onions on the top.
BOSVELD TOASTIE: [deur Aletta Lintvelt]
Maak ’n Croque Madame deur ’n saggebakte eier bo-op voor te sit.
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Die Franse roep hom Croque Monsieur, ’n meneer van ’n kraaktoebroodjie, wat tradisioneel met ham, mosterd en gruyèrekaas gemaak en dan in botter gebraai word. Hier braai ons dit in ’n pan oor die kole.
Jy benodig
•6 eetlepels regte botter
•2 eetlepels koekmeel
•½ koppie melk
•sout en gemaalde swartpeper na smaak
•2 eetlepels growwe mosterd
•2 koppies gruyèrekaas, gerasper
•8 snye witbrood (verkieslik plaasbrood), gebotter aan die een kant
•16 salieblare (opsioneel)
•2 hande vol baie sagte biltong, papierdun gesny (of droër biltong, baie fyn gekap)
•2 eetlepels olyfolie
Só maak jy
1.Maak ’n dik witsous deur 2 eetlepels botter in ’n potjie te smelt. Gooi die meel by en roer die mengsel met ’n houtlepel. Ná 2 minute voeg jy die melk bietjies-bietjies by terwyl jy die mengsel aanhoudend roer. Laat dit kook en haal dit van die hitte af. Geur dit na smaak met sout en peper, en roer die mosterd by. Roer die helfte van die kaas deur.
2.Verdeel die res van die kaas, asook die salieblare en biltong, op die ongesmeerde kant van die 4 snye brood. Sit ’n skeppie dik witsous in die middel en sit nog ’n sny bo-op.
3.Smelt die res van die botter en olie in ’n pan. Braai die broodjie eers aan die een kant tot goudbruin en dan aan die ander kant totdat die kaas gesmelt is.
4.Ek hou van ’n spatsel suurlemoen oor die broodjie, en jy kan dit ook voorsit met agurkies en piekeluie.
PERFECT BEAKFAST OATMEAL:
Prep and Cook Time: 15 min.
Ingredients:
2¼ cups water
dash salt
1 cup regular rolled oats
½ tsp cinnamon
½ cup raisins
¼ cup chopped walnuts
soy milk, or skim milk
sweetener such as molasses, or honey
Directions:
Combine the water and salt in a small saucepan and turn the heat to high.
When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.
BREAKFAST PIZZA MEXICALI:
Prep: 5 minutes
Cook: 10 minutes
Ingredients:
1 oz. chorizo
1 egg
1/4 cup salsa
1/4 cup shredded cheese
Optional garnish: fresh cilantro
Directions:
Bring a skillet sprayed with nonstick spray to medium heat. Add chorizo and cook for about 3 minutes, using a spatula to crumble. Set aside.
Bring a small skillet sprayed with nonstick spray to medium heat. Pour in egg.
Cover and then cook until egg, about 3 minutes.
Carefully flip your egg. Top your egg with salsa, cheese, and cooked chorizo.
Cover again and cook over low heat until cheese has melted, 1 - 2 minutes. Garnish with cilantro, if you like, and enjoy!
MAKES 1 SERVING
BLIKBEKEREIER: [deur Aletta Lintvelt]
Wenk: As jy in ’n dekadente bui is, strooi ’n bietjie kaas of ’n skeut room (of albei) oor die eiers voor jy dit oond toe stuur.
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 10 minute
Hierdie resep is perfek om enige oorskiettamatiepastasous of shebasous op te gebruik. Jy kan dit alles in een groot pan op die vuur maak of as daar net twee van julle is, sommer elkeen in sy eie blikbeker.
Jy benodig
•2-4 eiers
•1 – 2 koppies tamatiesmoor of gebottelde pastasous of ’n blikkie chakalaka
Só maak jy
1.Verdeel die sous tussen 2 tot 4 klein blikbekers (of in ’n diep pan). Maak holtes in die sous en breek versigtig ’n eier in elkeen.
2.By die kamp. Sit ’n platboompot of diep pan waarin die bekers kan staan op die rooster oor matigwarm kole en plaas die bekers versigtig daarin. Kook water in ’n ketel en gooi die kookwater versigtig in die pot sodat die water ongeveer ’n derde aan die buitekant van die bekers opkom. Die eiers is reg wanneer die tamatiesous begin borrel en die wit van die eier gestol het.
3.By die huis. Plaas die bekers in ’n warm oond teen 160 ºC vir 10 – 15 minute. Wees versigtig om nie die eiers hard te kook nie.
4.Sprinkel vars, gekapte kruie en parmesaankaas oor as jy het en sit voor met roosterbrood “soldate” wat jy in die beker doop.
FêNSIE ROEREIER: [deur Aletta Lintvelt]
Wenk: Vir afwisseling kan die rissiekonfyt met uiemarmalade vervang word.
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 5 minute
Hierdie is ’n bobaasregrukker (seker die rissie!) ná ’n groot aand van kuier. Gebruik goeie rissiekonfyt vir die beste resultate!
Jy benodig
•4 dik snye potbrood of roosterkoeke
•8 eiers
•200 ml room
•sout
•4 eetlepels rissiekonfyt of soetrissiesous
•Tabasco-sous of vars rissie na smaak
•4-8 skywe gebraaide spek of goeie ham soos parmaham
1.Braai die brood aan die kant van die rooster (of toaster toe daarmee by die huis).
2.Meng die eiers en room met ’n vurk en geur met sout. Gooi ’n klontjie botter in ’n potjie oor louwarm kole en gooi die eiers daarby. Meng voortdurend met ’n houtlepel. Sodra sowat ¾ van die eier dikker geel wolkies maak, haal dit van die hitte af en roer deur. Die res van die eier sal verder gaar raak in die pot. As jy by die huis is, kan jy perfekte eiers in die mikrogolfoond maak. Mikrogolf vir 1 minuut. Gebruik ’n vurk en breek die eier goed op en skraap die kante skoon. Herhaal vir nog 1 minuut. Meng weer goed laat staan vir ’n paar minute. Dit behoort lig en romerig te wees. Onthou, dit kook verder as jy dit uithaal; anders kan jy dit vir nog sowat 10 sekondes verder gaarmaak.
3.Smeer botter op die brood en daarna ’n dik laag rissiekonfyt of sous en tabascosous na smaak. Verdeel die ham of spek tussen die borde en skep lepels vol eier op elke sny brood. Gee ’n paar draaie swartpeper bo-oor. ’n Paar vars roketblare? Perfeksie.
LEKKER KAMPONTBYT: [deur Mariaan Myburgh]
'n Rukkie gelede het Dana in Beeld vertel van die seuntjie wat altyd na erge trauma vir homself gaatjiesbrood as trooskossies gemaak het. Ek het die broodjie bietjie aangepas en noem dit "Dana se broodjie met 'n Twist" - dis heerlik vir ' n laatontbyt en baie gewild.
Jy benodig: (per persoon)
• 2 snye brood (wit of bruin)
• 1 eier
• 1 teelepel gekapte ui
• 2 eetlepels gebakte boontjies
• dun snytjies kaas
• Smaakgoedjies soos tamatiesous, blatjang, of daardie soetsuur sousie waarvan die Omie in die advertensie sommer ' n 5-gellingkan op ' n slag wou hê.
Só maak jy:
1. Maak die fotoraam.
Smeer die broodjies en sit hulle twee-twee langs mekaar neer, een met die smeerkant na onder. Skep nou die boontjies op die ongesmeerdie kant se randjie langs - so ongeveer 2 cm breed - die broodjie moet soos ' n fotoraampie lyk, met die plek vir die foto in die middel! Pak die boontjies met kaas toe, en plaas die ander snytjie, gesmeerde kant bo, op die fotoraampie. Sny nou versigtig die plek waar die foto moet inkom uit, en pak die proppies eenkant.
2. Gee hom hitte!
Smelt bietjie margarien in die pan, en skep die broodjie versigtig met 'n eierspaan in. Skep 'n teelepel ui in die holtetjie - as jy een van daardie rare spesies in die geselskap het wat nie uie eet nie, laat dit dan weg. Breek die eier bo-oor die ui oop. Laat die eier effens stol, en sit nou een van die broodproppies (een sny dik) op die eier. Moenie te hard druk dat die geel uitpeuel nie. Draai nou die broodjie versigtig met die spaan om - werk vinnig maar suutjies.
3. Gee hom 'n goue kleur.
Druk die eier saggies bietjie plat in die holtetjie, en drup so 'n lekseltjie van die smaakgoedjies op. Plaas die ander proppie nou bo-op en druk saggies om die snytjie te verseël. Maak die broodjie met die spaan los van die pan en skuif bietjie rond sodat die onderkant ook lekker bruin word - nie te lank nie, anders is die eier soos rubber.
Glip dit op ' n bord, of hou warm as almal saam wil eet.
Waarskuwing:
Tensy jy een van die ouens is wat op die kerkbasaar 24 pannekoeke gelyk kan bak, moet jy liewers nie meer as twee broodjies op ' n slag gaarmaak nie. Die "Whao!"-oomblik kom wanneer jy die netjiese broodpakkie op 'n bord laat glip, en as jy haastig is, gaan jy alles konfoes.
As hierdie broodjie saam met gisteraand se oorskiet braaivleisies bedien word, gaan niemand voor laatmiddag eers sê : "Ma, ek is honger" nie.
Wenk:
As jy by die huis is, kan jy een van jou fênsie panne gebruik, maar buite werk 'n platboom swartpot of een van die plat skottels op 'n gasbraaier die beste. Maak dit goed warm, maar nie so dat die brood gaan skroei nie.
CAMPFIRE EGGS IN AN ORANGE:
Feeds 1 hungry Boy Scout
INGREDIENTS
•1 orange
•2 large eggs
•salt & pepper
•other seasonings of choice (optional)
•Equipment
•2 large pieces of foil
•heatproof tongs (for grilling or camping)
HOW-TO
1.Light campfire and allow it to burn until hot coals develop.
2.Cut orange in half and scoop out pulp with a spoon from each half (snack on this while your eggs cook!).
Run a knife along the insides of the orange peels to remove excess pulp.
3.Crack one egg into each orange peel half.
4.Season with salt, pepper and seasonings of choice if desired.
5.Wrap one piece of foil around each egg tightly.
6.Place foil-wrapped orange halves atop hot coals.
Allow to cook 3-5 minutes to set.
7.Remove from coals using long, heat-proof tongs.
Unwrap and allow orange halves to sit one minute to cool slightly before eating.
BANANA ROSTI FOR BREAKFAST:
Banana Rosti is very yummy break fast or snacks dish and even you can make it in very less amount of time.
Ingredients
3 peeled and grated raw bananas
3/4 cup roasted salted crushed peanuts
4-5 finely chopped green chillies
1 finely chopped onion
1 tbsp lemon juice
2 tsp cumin seeds powder (jeera powder)
3 tbsp oil
salt to taste
Method
1. Add bananas, peanuts, green chillies, onion, lemon juice, cumin seeds powder, half of oil and salt.
2. Make a small balls of mixure and press it lightly.
3. Heat the other half oil into the pan and roast it both the side till it turns into golden brown color.
4. Serve it hot with curd, ketchup or chutney.
LEKKER ONTBYT MET PIESANG, HAM EN KAAS: [MY EIE RESEP]
Hoeveelheid sal afhang van hoeveel mense jy gaan ontbyt gee.
Neem klein foeliebakkies
Piesangs
Dunnerige hamskywe
Gerasperde verouderde cheddarkaas of enige ander kaas van jou keuse
METODE:
Rol halwe piesang in hamskyf.
Pak so 2 van hulle in jou foeliebakkie.
Strooi lekker baie kaas bo-oor.
Sit hierdie bakkies in oond onder die element tot die kaas goed gesmelt het of maak die bakkies toe met foelie en sit op jou rooster vir 'n goeie 15 - 20 minute tot die kaas gesmelt het.
Bedien saam met roereier en roosterbrood.
Jy kan ook die foeliebakkies los, steek die ham en piesangrolletjie vas met peuselstokkies, plaas in platboompot, strooi mildelik met kaas en sit die deksel op sodat dit goed warm kan word en die kaas kan smelt.
Baie lekker!!!
GEBRAAIDE KAAS EN EIERBROODJIE: [Deur Aletta Lintvelt -Foto: LEE MALAN]
Vir 4
Voorbereityd 15 minute
Gaarmaaktyd 15 minute
Dís ’n klassieke Italiaanse toebroodjie. Fynproewers sal verkies om regte mozzarella te gebruik, maar enige kaas wat maklik smelt, sal lekker wees.
Jy benodig
•8 snye sagte wit winkelbrood, korsies afgesny
•200 g mozzarella, in skyfies gesny
•8 basilie- of salieblare (of 1 eetlepel droë Italiaanse kruie)
•3 eiers, geklits
•sout en peper
•botter of olyfolie vir braai
Só maak jy
1.Verdeel die kaas en kruie tussen 4 snye brood. Bedek met die ander snye en druk plat.
2.Kraak die eier in ’n plat bak en geur met sout en peper. Druk die broodjies in die eier en draai om met ’n spaan. Maar seker albei kante is bedek, verwyder en laat staan vir 10 minute.
3.Maak ½ cm olie warm in ’n pan en braai die broodjies vir 2 minute aan ’n kant tot bros en goudbruin. Dreineer op kombuispapier. Sny in helftes of kwarte en sit voor met die vars tamatiesalsa.
Wenk
As jy van ’n byt hou, vervang die kruie met ’n paar skyfies pikantrissies. En as jy regtig honger is, sit ook ’n skyfie ham op die mozzarella voor jy dit braai.
CAMPFIRE EGG IN A NEST:
INGREDIENTS
For the hollandaise sauce:
•2 large egg yolks
•1 tablespoon freshly squeezed lemon juice
•8 tablespoons unsalted butter (1 stick), melted
•Kosher salt
•Freshly ground black pepper
For the sandwiches:
•4 (1/4-inch-thick) slices gammon bacon (about 2 ounces)
•4 English muffins, split and toasted
•3 tablespoons unsalted butter
•4 large eggs
•Kosher salt
•Freshly ground black pepper
INSTRUCTIONS
For the hollandaise sauce:
1.Fill a large saucepan a quarter of the way full with water and bring to a simmer over high heat. Remove from the heat and set aside.
2.Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
3.Reduce the blender speed to low, remove the small cap from the blender lid (the pour lid), and slowly drizzle in all of the melted butter. Turn off the blender and season the sauce with salt and pepper.
4.To keep the hollandaise warm, place the blender pitcher directly in the reserved hot water until ready to use.
For the sandwiches:
1.Heat a large nonstick frying pan over medium heat until hot, about 2 minutes. Add the bacon and cook, flipping halfway through, until heated through and lightly browned on both sides, about 2 minutes total. Remove to a small plate and cover with aluminum foil to keep warm; set aside. Reserve the pan.
2.Use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it); set aside.
3.Melt the butter in the frying pan over medium heat until foaming. Add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it’s OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 to 4 minutes.
4.Using a flat spatula, flip the muffins and top with the reserved bacon. Cook until the second side is golden brown, about 2 minutes more for semirunny.
5.Spoon about 1 1/2 tablespoons of the warm hollandaise on the cut side of each remaining muffin half, spreading it into an even layer. Close the sandwiches so that they are egg-side up, wrap in parchment paper or foil, and serve immediately.
GEBAKTE EIER IN TAMATIE OF PEPPERS:
Doen hierdie in'n halwe tamatie of pepper, waarvan die pitte verwyder is.
Breek 1 eier in elke tamatie/pepper.
Strooi gerasperde kaas oor indien verkies.
Sout en peper na smaak en so goeie skud worcestersous.
Sit tamaties of pepers in platboompot.
Sit deksel op en maak gaar tot eier gestol is.
Bedien saam met roosterbood, spek en boerewors vir ontbyt.
CROISSANT FRENCH TOAST WITH FIG AND BACON WITH CHILLI SAUCE:
Slice a croissant in half and dip in beaten egg. Fry as you would French toast. Top with crispy bacon, Franschoek White with truffle butter and wild rocket, dress with sweet chilli sauce.
FETA-PLAATKOEKIES: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Wenk:
Jy kan die beslag die aand voor die tydmaak, maar klits en roer die eierwit eers deur net voordat jy die koekies braai.
Vir 4-6
Voorbereityd 10 minute
Gaarmaaktyd 10 minute
Danksy die geklitste eierwit is hierdie plaatkoekies veerlig. Dit smaak vorentoe enige tyd van die dag (of nag).
Jy benodig:
•4 eiers, geskei
•¾ koppie karringmelk
•1 koppie koekmeel
•1 teelepel bakpoeier
•’n knippie sout
•1½ koppie Deense fetakaas, in blokkies (jy kan ook ricotta gebruik)
•botter vir braai
•4 vye
•heuning
•12 salamiskyfies
Só maak jy
1.Klits die eierwitte styf en hou dit eers eenkant.
2.Meng die karringmelk en eiergele in ’n groot bak.
3.Sif die meel, bakpoeier en sout by die eiermengsel en meng dit liggies deur totdat dit net-net saambind.
4.Vou die helfte van die eierwit en al die kaas met ’n metaallepel by die beslag in, en vou dan die res van die eierwit by die mengsel in.
5.Smelt ’n klontjie botter in ’n pan. Drup twee tot drie eetlepels beslag per plaatkoekie in die pan. Ná ongeveer 2 minute sal die onderkant goudbruin wees – draai die koekie om en braai die ander kant ook.
6.Braai intussen die salami vinnig bros in ’n ander pan, sny die vye middeldeur en braai dit vinnig in ’n bietjie botter en heuning in dieselfde pan. Sit dit dadelik voor saam met die warm plaatkoekies.
YORKSHIRE PUDDING FOR BREAKFAST: [JAMIE OLIVER]
breakfast | serves 8
Can’t get your head round yorkshire puddings for breakfast? One, they’re delicious. Two, it’s the same basic mix as pancake batter, just baked instead of fried. The longer you can rest the batter, the better.
INGREDIENTS
• 150g flour
• 2 eggs
• 150ml milk
• Vegetable oil, for greasing
• 8 rashers of streaky bacon, halved
• 16 good-quality cocktail sausages, or 4 sausages cut into 4
• 1 small black pudding, sliced
• Organic baked beans, to serve
1. Preheat the oven to 190C/gas 5. Combine the flour and a pinch of salt in a bowl and make a well in the centre. Beat the eggs, milk and 100ml water in a separate bowl. Pour the egg mixture into the flour, mixing as you go, then whisk to form a smooth batter.
2. Lightly grease two 8-hole muffin tins with a little vegetable oil and pop in the oven to heat up. Once hot, carefully remove, give the batter a stir and divide it between the trays, filling each hole about two-thirds full. Divide the bacon, sausages and black pudding between the holes and bake for 20 minutes.
3. Meanwhile, heat some baked beans. When the yorkies have risen and the sausages are cooked, remove from the oven and serve at once with hot beans.
EIER EN BEETBLARE VIR ONTBYT - YUM!! [ONTBYT VIR SMULPAPE]
Indien jy weer beet koop, moenie die blare weggooi nie, want beetblare is lekkerder en meer geurig as spinasie is nie.
Bestanddele
Beetblare
Uie
Sonneblomolie
Room
Sout en peper na smaak
Voorstelle vir die res van die dis
Roosterbrood
Spek
Geposjeerde eier
Metode
Probeer om die varste beetblare te kry en spoel die grond op hulle versigtig af. Kook saam met ʼn paar uieskywe vir ongeveer 10 minute in soutwater. Dreineer en snipper die blare en die uie. Plaas dit terug in die leë pot en braai oor lae hitte vir ʼn minuut of wat in ʼn klein bietjie sonneblomolie. Roer die room versigtig by.
Aanmekaarslaan van die dis
Plaas ʼn paar repies spek op ʼn snytjie roosterbrood. Maak ʼn nessie van jou gekookte beetblare bo-op die spek en plaas ʼn posjeerde eier in die nessie. Eet en geniet en vertel vir Popeye dat beetblare net so smaakvol en gesond soos spinasie kan wees. Of dalk nog beter.
SOUSBOONTJIES MET SPEK: [ONTBYT VIR SMULPAPE]
Probeer dit gerus, dis lekker vir ontbyt!
Metode
Sny spek in blokkies en braai dit in ʼn pan. Meng dit met warm sousboontjies en dien dit op, op ’n snytjie roosterbrood.
’n Gebakte eier bo-op alles verbeter net die smaak.
ZIPLOCK-OMELETTE: [BAIE YUMMY!]
[MAAK MAAR GERUS, die ou rukkie wat dit in die plastiese sakkie is, sal jou nie vergiftig of doodmaak nie.]
Bestanddele
1 Kwartgrootte Ziplock-sakkie
2 Eiers
Vulsel vir jou omelet (kaas, ham, uie, groenrissie, tamatie, ens.)
Sout en peper na smaak
Metode
Gooi al die bestanddele in jou Ziplock-sakkie en skud goed. Druk die lug versigtig uit en zip hom. Plaas in ʼn pot kookwater en kook vir 12-14 minute. Daar kan ʼn hele aantal afsonderlike sakkies op dieselfde tyd in een pot gekook word. Maak die sakkie oop en die omelet sal maklik uitrol.
Gebruik jou verbeelding met dit wat jy alles in jou omelet wil hê.
LEKKER BRUIN SAMPIOEN EN POACHED EIER MET BENEDICTSOUS VIR ONTBYT:
Groot bruin sampioene
Eiers
Sout en peper na smaak
So goeie skud of twee worcestersous [opsioneel]
Tamatieskywe
Benedictsous
METODE:
Braai die sampioene tot lekker bruin en gaar in botter.
Intussen maak jou kalfsoogeiertjies deur 'n koppie te neem, sit 'n stukkie gladwrap in die koppie sodat dit oor die kante hang.
Breek jou eier daarin en bind die gladwrap goed vas.
Sit nou hierdie sakkie in kokende water tot eier gaar is, maar die geel moet nog bietjie loperig wees.
Maak intussen ook jou Benedictsous of vir 'n vinnige manier vir sous wat omtrent dieselfde is,maar minder moeite is. Gebruik mayonnaise en mosterd en klits dit tot goed gemeng. Geur met sout en peper en jy kan ook so titseltjie Tobascosous insit.
Bou nou jou ontbyt op jou sampioen soos op die foto.
Bedien met roosterbrood en ontbytspek wat lekker bros gebraai is of saam met 'n stukkie gebraaide boerewors.
ONTBYT EIERS IN 'N BUN!
Hoeveelheid hang af van hoeveel persone ontbyt gaan geniet.
Hamburgerbuns, die wat 'n harde korsie aan die buitekant het, soos by SPAR.
Eiers
Sout en peper na smaak
Blikkie Tamatieboontjies of gaar spinasie met gebraaide sampioene-skyfies
Gerasperde cheddarkaas
METODE:
Sny dekseltjie af van jou bun en hol dit uit sodat daar 'n lekker holte is om te vul.
Skep nou van die boontjies of spinasie in die holte, nie te veel nie, want die eier moet ook nog by kom.
Sprinkel kaas oor.
Breek 'n eier bo-op die inhoud.
Geur met sout en peper.
Jy kan hierop nou ook nog bietjie kaas strooi indien verkies.
Sit die dekseltjie liggies op.
Pak hierdie buns nou in jou platboompot en sit die deksel op.
Pak so 6 - 8 kole bo-op die deksel.
Bak totdat eier gaar is en alles goed warm is.
ROEREIER EN SALM ONTBYT BROODJIES:
Broodrolletjies gehalveer
Gerookte salm
Eiers
Gerasperde cheddarkaas
Suurlemoenpeper en aromat na smaak
Vars gekapte pietersielie vir garnering
METODE:
Smeer halwe broodrolletjies met bietjie botter.
Maak roereiers met kaas in.
Sit nou gaar roereiers op elk van die halwe broodrolletjies.
Geur met geurmiddels.
Sit een of 2 skyfies gerookte salm op elke broodjie.
Sprinkel met pietersielie en geniet.
GEBAKTE EIER MET GEROOKTE WORS EN TAMATIE-ONTBYTPOT:
2 e sagte botter
6 - 8 gerookte ontbyt worsies of enige ander gerookte wors in dun skyfies gesny
½ kop dun gesnyde sprietuie of chives
1 ryp tamatie in blokkies gesny
sout en peper na smaak
8 groot eiers
4e vars dik room
gerasperde cheddarkaas
METODE:
Smeer jou platboompot goed met botter.
Verbruin die worsies en hou eenkant.
Voeg nou die ui en tamaties by.
Klits die eiers en room goed en gooi oor die inhoud van pot.
Sit deksel op [so 6 -6 kole op deksel] en bak tot eier gaar is ongeveer 20 - 30 minute.
Strooi die cheddarkaas bo-oor, sit deksel terug en laat kaas smelt.
Hierdie kan ook in ramekins in die oond gebak word op 180 grade C vir ongeveer 12 - 15 minute.
WORS, EIER EN GERASPERDE AARTAPPEL ONTBYT:
4 groot aartappels skoongemaak en gerasper
1 ui gerasper
2e fyn gekapte chives
1t uiepoeier
1t knoffelpoeier
1t growwe sout
½t peper
1 kop gerasperde cheddarkaas
½ kop boerewors uit omhulsel gehaal en gaar
4 eiers
METODE:
In jou platboompot meng die volgende goed saam: aartappels, ui, chives, 3/4 kop kaas, ui en knoffelpoeier, sout en peper.
Druk die mengsel goed vas in jou pot en bak sowat 20-25 minute tot goudbruin.
Maak gaatjies daarin, sprinkel van die worsvleis nou in elke gaatjie en breek dan 'n eier in elke.
Geur met sout en peper en sprinkel res van die kaas bo-oor.
Bak vir 'n verdere 8 - 12 minute tot eiers gaar is.
TAMATIEBONE EN BOERWORS VIR ONTBYT:
Braai klompie uie tot lekker goudbruin in botter/olie.
Voeg bietjie knoffel by en braai saam met uie.
Gee so skud of 2 - 3 met die worcestersous by die uiemengsel.
Voeg bietjie aromat by.
Voeg nou 'n blikkie of 2 tamatieboontjies by en maak goed warm.
Voeg die gaar boerewors by en maak warm.
Heerlik vir ontbyt saam met 'n gebakte eier en roosterbrood.
Geniet!
BOELIEBIEF EN EIERS:
Jy het nodig (vir 4 porsies):
•1 ui, gekap
•2 eetlepels olie
•1 x 300 g-blik boeliebief
•5 eiers
•¼ koppie melk
•sout en peper na smaak (wees versigtig met die sout, want die vleis is reeds sout)
•4 snye roosterbrood
Dan maak jy só:
•Braai die ui in die helfte van die olie tot goud-bruin.
•Verwyder die vet van die boeliebief (as jy wil) en voeg die vleis by die ui.
•Roer dit met ’n vurk sodat die boeliebief lekker los is.
•Klits die eiers en die melk saam.
•Maak roereier in ’n ander pan in die res van die olie.
•Skep die boeliebief op die roosterbrood en daarna die roereiers.
VARIASIE:
•Skeur 4 x 15 cm-vierkante foelie, smeer botter daarop en vorm ’n nessie van elk.
•Sit die foelie-nessies in ’n platboompot of groot pan. Verdeel die ui-en-boeliebiefmengsel tussen die nessies en maak ’n holte in die middel van die vleismengsel.
•Sit die pot op die vuur sodat dit kan warm word.
•Breek die eiers een vir een in elke nessie sodra die pot warm is (jy sal een minder eier gebruik).
GEPOSJEERDE EIER IN KLEEFPLASTIEK:
Jy het nodig (vir 1 porsie):
• kleefplastiek
• 1 eier
• ’n beker of koppie
Dan maak jy só:
Knip.
Sit ’n groot vel kleefplastiek oor die beker en druk met ’n houtlepel sodat dit ’n holte vorm waarin jy die eier kan breek.
Breek.
Breek die eier in die beker en draai die kleefplastiek stewig toe. Los ’n bietjie plek sodat die eier kan uitsit.
Kook …
Sit die sakkie in ’n pot met vinnig kokende water vir 7-10 minute, afhangend van hoe sag of hard jy jou eier verkies.
En geniet.
Haal die sakkie uit die water en laat dit effens af-koel voor jy die eier uithaal en op roosterbrood voorsit.
AARTAPPELOMELET MET BILTONG: [Deur Aletta Lintvelt]
Kerfies pepersalami of chorizo-wors is ook heerlik in die plek van die biltong.
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 20 minute
Dié tradisionele Spaanse omelet is maklik om in ’n pan oor die vuur te maak. Jy kan dit ook in dik skywe sny en inpak vir padkos.
Jy benodig
•3 eetlepels botter
•1 ui, fyngekap
•1 knoffelhuisie, fyngekap
•3 hande vol sagte biltong, dungesny
•olyfolie
•4-6 groot aartappels, gekook en in dun skywe gesny
•8 eiers, geklits
•1 eetlepel growwe mosterd
•sout en swartpeper na smaak
Só maak jy
1.Verhit die botter in ’n pan oor die kole en braai die uie en knoffel stadig totdat dit sag is, maar nie bruin nie. Skep dit uit die pan en meng dit met die helfte van die biltong.
2.Gooi ’n bietjie olyfolie in dieselfde pan en sit dit oor matige hitte. Bedek die bodem van die pan met ’n laag van die aartappelskywe en skep lepels van die uie-en-biltongmengsel bo-oor. Herhaal die lae totdat die aartappels op is.
3.Klits die eiers en mosterd saam, gooi sout en swartpeper na smaak by, en giet dit oor die aartappels.
4.Gebruik ’n houtlepel en druk deurentyd die omelet weg van die kant af. Laat die omelet gaar word.
5.Gebruik ’n eierspaan en keer die omelet uit in ’n bord met die rou kant na onder. Gooi ’n bietjie olie in die pan en glip die omelet met die rou kant na onder terug in die pan. Braai dit vir nog 5 minute.
6.Keer die omelet uit en sny dit in skywe. Sprinkel die res van die biltong oor en sit dit voor met ’n Griekse slaai.
LEMONADE-SKONS:
Dis so maklik 'n kind kan dit doen!
Jy benodig
1 pakkie (500 g) bruismeel
1 blikkie (330 ml) limonade
Só maak jy
Meng die meel en limonade saam.
Sprinkel 'n hand vol meel oor 'n plat, droë oppervlak en druk die deeg daarop uit.
Gebruik 'n glas en druk sirkels uit die deeg.
Smeer 'n broodpanpotjie of platboompot met 'n bietjie botter en sit die deegbolletjies daarin.
Bak dit oor matige kole vir sowat 20 minute tot gaar.
Die skons is reg as jy 'n tandestokkie daarin steek en hy skoon uitkom.
FRANSE ROOSTERBROOD MET PERSKE VIR ONTBYT: [Deur DEON EN ANITA MEYER]
4 geelperskes, ontpit
125 ml bruinsuiker
125 ml heuning
5 ml fyn kaneel of 1 kaneelstokkie
100 ml water
6 eiers
125 ml melk
Sout en witpeper
6 snye witbrood
Botter of margarien om in te braai
1 houer (250 g) mascarponekaas
Sit perskes, bruinsuiker, heuning, kaneel en water in ’n kastrol en kook oor matige hitte tot die perskes sag is. Hou eenkant. Klits die eiers en melk saam, geur met sout en witpeper na smaak en doop elke sny brood in die eier-en-melkmengsel.
Maak seker die brood is deeglik met die mengsel bedek. Smelt die botter in ’n pan en braai die brood vir 1-2 minute aan albei kante, of tot goudkleurig. Skep van die mascarponekaas en gestoofde perskes op elkeen van die snye brood terwyl die brood nog warm is. Sit dadelik voor.
Lewer ses porsies.
WHEATIE SMOOTHIE: [WEET BIX RESEPTE]
1 cup So Good Lite soymilk [kan gewone melk ook gebruik]
1 Weet-Bix
1 chopped banana
½ cup frozen berries
Place all ingredients in blender and blend until smooth.
Pour into serving glasses.
BOEREWORS NOODLE OMELETTE:
Who would have thought this would work? We sure had our doubts but can confirm this is super YUMMY! If you like Omelettes, Noodles and Boerewors then you going to love this!
Ingredients
•1½ cups water
•1 packet instant beef noodles
•¾ cup chopped, cooked boerewors
•1 chopped vienna
•2 eggs, lightly beaten
•2 tbs grated cheese
•Herbs to taste
Method:
Pour boiling water into a glass measuring cup, add noodles and microwave for one minute. Stir. Microwave for another minute, drain well. Mix noodles, boerewors, Vienna, eggs and herbs in a bowl. Pour the mixture into a 20 cm non- stick frying pan. Cook for 5 minutes, without stirring. Sprinkle with the cheese and place under a hot grill. Cook for 2 minutes to brown. Serve hot.
BREAKFAST PITA POCKETS:
Prep and Cook Time: 15 min.
Ingredients:
1 pita bread, cut in half
2 eggs
salt and pepper to taste
1/2 cup cooked and diced potatoes
Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pita bread in the oven to warm. [OR warm in microwave for a few seconds]
Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.
JACO SE KUDULEWER VIR ONTBYT:
Jy het nodig:
2 Uie
Nando's peri-peri sous
250 ml vars room
300 ml OBS
2 Eetlepels olie. (Dis nou kook olie. Castrol GTX smaak net nie dieselfde nie)
Steak & Chop spice
Sout en Peper
Maak nou so:
Maak die lewer mooi skoon en sny in blokkies. Laat vir so uur of wat in melk lê.
Kerf uie fyn en braai saam met olie in swartpot.
Skep die lewer uit die melk en braai saam met die uie in die pot tot bruin. Gooi ook die speserye by. (Die melk lyk teen hierdie tyd soos strawberry milkshake. Moenie drink nie. Gooi dit maar liewers weg!)
Gooi OBS en peri-peri by en kook sag. Moenie laat droogkook nie.
Heel laaste gooi jy die room by en roer deur.
Kook nog so paar minute.
Eet saam met pap of soos Jaco sê, vars brood!
HOENDERLEWER MET SPEKVLEIS VIR ONTBYT:
Maak die lewer skoon, strooi sout en peper oor en rol elke stuk in `n repie spekvleis. Bind dit vas of steek dit met `n klein houtpennetjie vas.
Verhit jou platboompan en sit die rolletjies daarin. Laat dit braai tot die spekvleis bros is.
Bedien met roereier en roosterbrood.
BREAKFAST BURRITOS:
Prep and Cook Time: 15 min.
Ingredients:
4 slices turkey bacon or any you prefer
2 flour tortillas (7 inch)
2 Tbl. shredded Sharp Cheddar Cheese
1 large egg white
1 Tbl. chopped green chilies
Directions:
Cook turkey bacon in a nonstick skillet on medium heat 8 to 10 minutes or until lightly browned. Place 2 turkey bacon slices on each tortilla; sprinkle with cheese.
Beat egg and chilies; add to hot skillet. Cook and stir 2 minutes or until set.
Divide egg mixture between tortillas; fold tortillas over filling. Top with Salsa, if desired.
ONTBYT OP 'N STOKKIE: [ deur Mariette Pieterse]
My Ontbyt op 'n stokkie is baie gewild by my familie en gaste.
1 pakkie spek,
1 pakkie coctail kaas worsies, braai saam tot gaar.
6 eiers geklits - maak gaar soos omlet in klein pannetjie
2 groot uie in kringe gesny - braai tot goudbruin
1 pakkie sampioene - braai in pan tot goud bruin
1 pakkie klein tamatietjies, 1 blikkie geel perskes en green peppers vir versiering
8 kebab stokkies.
Ek sit ook roosterbrood saam
Sit dit op die stokkies en hou warm in oond tot etenstyd.
Ek maak ook vir mueslie en youghut vir "starter" saam lemoensap.
Dis vreeslik vullend en mens kan skaars 2 kebabs eet.
ONTBYT LEKKERTE: [SARIE]
Maak sommer alles in een pan.
(genoeg vir 2)
8 mini-varkworsies
4 stukke repiespek, in groot blokke gesny
4 klein rosa-tamaties, in die helfte gesny
4-6 eiers (besluit self hoeveel julle nodig het)
1 eetlepel botter
sout en varsgemaalde swartpeper na smaak
Smelt die botter in ’n pan oor lae hitte. Braai eers die varkworsies vir so 10 minute. Voeg die spek by en braai lekker bros. Nou kom die tamaties by. Braai saam met die spek en worsies vir 1 minuut. Versprei alles mooi in die pan. Breek die eiers in die pan en bedek met ’n deksel. Bak tot die eiers na jou smaak gaar is. Sit die pan net so op die tafel en elkeen help homself. En daar’s net een pan om skoon te maak.
ONTBYT IDEES VIR 7 DAE: [WILNA MYBURGH]
Geurige soetrissie-roereierpakkies met avokado en suurroom
Kruiemuffins
Eierbrood-ham-en-kaas-toebroodjies
Roosgegeurde vrugteslaai met granola en joghurt
Uitsmijter
Nektarien-, kaneel- en heuninghawermout
Omelet met gerookte salm en avokado-suurroom
GEURIGE SOETRISSIE-ROEREIERPAKKIES MET AVO EN SUURROOM:
Maak genoeg vir 4 persone.
Hierdie ontbyt, met sy spicy roereier in tortillas met avokado en suurroom, toon so 'n effense Meksikaanse-neiging. Maak dit so "warm" as wat jy daarvan hou, die avokado en suurroom dien mos as verkoelers. Jy kan ook 'n vars rissie kap en saam met die groente braai. Dié kan jy maklik vir gaste vir ontbyt maak. Laat elkeen sy eie pakkie maak. Gerasperde Cheddarkaas om ook in die pakkie te sit, is heerlik!
6 eiers
50 ml melk
5 ml mielieblom (Maizena)
5 ml varsgekapte Italiaanse pietersielie of koljander (opsioneel)
1 mediumgrootte ui, fyngekap
1 mediumgrootte rooi soetrissie, in klein blokkies gekap, so groot soos die uie
15 ml ligte olyfolie
5 ml Ras el Hanout of 2.5 ml ligte kerriepoeier en 2.5 ml borrie
gedroogde rissies (opsioneel)
sout en varsgemaalde swartpeper
4 tortillas of wraps (verkieslik nie die heel groottes nie, of is jy só honger?)
1 avokadopeer
15 ml suurlemoensap
nog sout en varsgemaalde swartpeper
suurroom
Braai die gekapte ui en soetrissie in die olie vir 7 tot 10 minute. Maak seker die braaipan is groot genoeg om later die 6 eiers te akkommodeer. Voeg die Ras el hanout by, maal gedroogde rissies oor. Bepaal maar self hoeveel jy van brandgoed hou! Geur met sout en peper.
Jy kan gou die eiermengsel en avokado regkry terwyl die groente braai.
Meng die melk sluk-sluk by die mielieblom in sodat dit nie klonte vorm nie. Gooi dit by die eiers en klits alles saam.
Gooi die eiermengsel by die groente in die pan en roer voortdurend oor hitte totdat die eier net-net gaar is. Hou in gedagte dat die eiers nog gaar word nadat jy dit van die hitte af verwyder het.
Maak die avokado:
Druk die avokado fyn en geur dit met sout, swartpeper en suurlemoen.
Maak nou die tortillas of wraps warm, jy kan dit in foelie toedraai en 5 minute by 180 °C in die oond "bak" of in 'n vadoek toedraai en vir 30 sekondes in die mikrogolf plaas.
Daar is 2 manier waarop jy die pakkies kan maak:
Skep die gegeurde roereier op een kwart van die tortilla en vou dan in kwarte. Of skep die roereier in die middel, laat ongeveer 5 cm oop aan die onderkant. Vou dan die 5 cm-stuk oor die eier en vou dan die kante om. As dit uitmekaarval kan jy 'n tandestokkie strategies indruk om dit vas te hou tot jy eet.
Skep voor opdiening die avokado en suurroom bo-op die pakkie en bedien nog on the side vir die eters om hulself te help.
KRUIEMUFFINS:
Muffins is wonderlik vir ontbyt. Jy kan dit die vorige aand maak en dan saam met die kinders skool toe stuur, saam werk toe vat, of sommer deur die dag eet. Die ding is, mens is nie altyd vir 'n soet muffin lus nie – en dis nou waar die kruiemuffins die dag red! Kyk ook na die variasies.
Maak 15 muffins
500 ml (2 koppies) koekmeel
15 ml bakpoeier
15 ml suiker
2 ml sout
30 g (125 ml) gemengde vars kruie (orego, basiliekruid, salie, grasuie, pietersielie), fyngekap
1 eier
250 ml (1 koppie) melk
100 ml gesmelte margarien of sonneblomolie
Voorverhit oond tot 190 °C.
Meng die droë bestanddele in 'n groot mengbak. Voeg die gekapte kruie by en meng deur die meelmengsel. Klits die nat bestanddele saam. Voeg dit by die droë bestanddele en roer vinnig saam om deur te meng.
Skep lepelsvol in muffinhouertjies – tot ¾ vol. Bak vir 15 minute.
Variasies
Hierdie is 'n baie basiese kruiemuffin.
Vir kaas- en kruiemuffins: Voeg 100 g (250 ml) gerasperde Cheddar by die droë bestanddele.
Vir kaas-, kruie- en songedroogde tamatiemuffins: Voeg 100 g (250 ml) Cheddar en 8 tot 10 gekapte songedroogde tamaties by die droë bestanddele.
Jy kan ook gekrummelde fetakaas byvoeg. Gaan mal! Deel die deeg op en maak verskillende geure; as jy dit gaan verdeel, gooi jou gekose geurmiddel by nadat jy die nat en droë bestanddele gemeng het.
EIERBROOD-HAM-EN-KAASTOEBROODJIE:
'n Gewone ham- en kaastoebroodjie word in eier gedoop en gebraai totdat dit goudbruin is en die kaas uitlokkend smelt. Die oorspronklike Italiaanse weergawe hiervan word "mozzarella in carozza" genoem, wat mozzarella in 'n wa / voertuig beteken. Jy kan dit met doodgewone brood maak en dan in driehoekies of vingertjies sny nadat jy dit gebraai het, maar ek hou daarvan om 'n Franse brood te gebruik – moet net nie vir die Italianers daarvan sê nie.
Franse brood
Ham, van jou keuse, of gebraaide spek
Mozzarellakaas (of ander kaas wat maklik smelt)
2 eiers
sout en varsgemaalde swartpeper
15 ml gemengde vars kruie (orego, grasuie, pietersielie, salie, ens.), fyngekap
25 ml olie
Maak toebroodjies met die mozzarella, ham en brood.
Klits die 2 eiers met 'n vurk. Geur met sout en peper en voeg die vars kruie by. Dis ook baie smaaklik sonder die kruie, indien jy dit nie tot jou beskikking het nie.
Bedek die bodem van 'n braaipan met olie en verhit. Doop die toebroodjies vinnig aan weerskante in die eier en plaas in die pan. Wanneer dit goudbruin is aan die onderkant, draai om. Jy kan dit so bietjie met die eierspaan platdruk om te verseker dat alles "jel". Loer of die kaas gesmelt is - dan is dit gereed.
Sny die broodjies in vorms van jou keuse en smul!
ROOSGEGEURDE VRUGTESLAAI MET GRANOLA EN JOGHURT:
Maak genoeg vir 2.
Die dag wanneer mense nie meer vrugteslaai eet nie, gaan ek uit die lewe bedank. Die wonder is dat mens dit regdeur die jaar kan eet, met 'n verskeidenheid van vrugte wat jou gelukkig maak. Met granola en joghurt by word dit 'n substansiële ontbyt. En die rooswater en roosblare gee dit 'n bietjie andersheid.
250 g gemengde vrugte (soos papaja, aarbei, piesang, nektariens)
15 ml heuning
5 ml suurlemoensap
5 ml rooswater*
blare van 1 roos (geen gif gespuit) (opsioneel)
60 g (100 ml) granola of muesli**
200 ml joghurt (vanielje of gewoon)
Sny vrugte in klein blokkies op en meng. In 'n mikrogolfvaste bak of 'n klein potjie meng die heuning en suurlemoensap. Laat die heuning oor lae hitte loperig word. Verwyder van die hitte en voeg die rooswater by. Gooi die mengsel oor die vrugte en meng deur. Skeur van die roosblare in klein stukkies en voeg ook by die vrugte.
Die lyk baie mooi as jy dit in lagies in 'n glas bedien. Maar, don't despair, ek het nie 'n radar wat afgaan wanneer iemand nog deur die slaap dit nie in 'n glas bedien nie!
Kry dus 2 opdien-dinge en deel die vrugteslaai tussen hulle. Gooi dan die granola bo-op en eindig af met 'n laag joghurt. Versier dit net vir die pret met 'n roosblaartjie of twee.
*Jy kan natuurlik die hele roos-besigheid laat staan, en dit met gekapte kruisementblare vervang. Of met niks!
**Granola of muesli: Enige soort wat jy verkies sal hier reg wees, met of sonder neute; met of sonder vrugte. Probeer ook gerus daardie snack mixes wat sade, vrugte en neute bevat – dis heerlik!
UITSMIJTER:
Maak 4 broodjies; vir 2 of 4 persone.
Ontspan – uitsmijters het niks met uitsmyters uit te waai nie. Hierdie is 'n Hollandse gereg, wat jy enige tyd van die dag kan geniet. Terwyl jy die eiers braai, smelt jy kaas bo-oor en eet dit dan op 'n broodjie met ham. As jy haastig (of lus) is, kan jy dit ook in 'n rolletjie maak en soos 'n burger verorber.
4 snye volgraanbrood
5 ml grasuie, fyngekap
5 ml aangemaakte / heelkorrelmosterd
15 ml smeermargarien
4 skywe ham
4 eiers
8 – 12 skyfies kaas met mosterdsaad, kaas met komynsaad of Cheddar
sout en varsgemaalde swartpeper
Rooster die brood – net liggies. Dis eintlik opsioneel.
Meng die grasuie, mosterd en margarien. Smeer die brood met die gegeurde margarien. Plaas 'n skyfie ham op elke broodjie.
Verhit ongeveer 15 ml olie in 'n braaipan om die eiers te braai. As die wit net begin gaar word, sit skyfies kaas bo-oor die hele eier. Geur met sout en varsgemaalde swartpeper. Sit die braaipan se deksel op (dan smelt die kaas vinniger) en braai die eiers tot hoe gaar jou mense daarvan hou.
Wanneer die eier gereed is, plaas dit bo-op die hambroodjie. Geniet - verkieslik met 'n koppie koffie!
NEKTARIEN-, KANEEL- EN HEUNINGHAWERMOUT:
Oat bran is die gekonsentreerde vesel wat in hawermout voorkom. Dit het 'n lae glukemiese indekswaarde en help met die absorpsie van koolhidrate. Kikker die smaak met nektarien, kaneel en heuning op. Jy kan gewone hawermout ook gebruik vir die resep.
250 ml (1 koppie) water
90 ml oat bran (of hawermout)
knippie sout
knypie neutmuskaat
knypie kaneel
1 nektarien, sny in skyfies
5 ml heuning
melk of joghurt, om te bedien
Bring die water tot kookpunt. Gooi die oat bran, sout, speserye en nektarien by. Roer en kook vir 5 minute. Verwyder van die hitte, sit die deksel op en laat staan vir 5 minute.
Skep op en bedien met melk of joghurt en nog heuning.
OMELET MET GEROOKTE SALM EN AVOKADO-SUURROOM:
Vir 2.
'n Omelet is een van my gunsteling ontbyte, want dit bly tog altyd 'n groot bederf! Daar is ontelbare vulsels wat jy kan maak, maar hiérdie salm en avokado-suurroom sit dié omelet in die klas van yslike bederf! Vir die Ystydperk van bederf, bedien dit met kruiemuffins.
1 klein avocado
15 ml suurlemoensap
50 ml suurroom
3 eiers
3 eetl. (45 ml) water of melk
10 ml ligte olyfolie
5 ml botter / margarine
sout, varsgemaalde swartpeper
80 g gerookte salm, in repies of gerookte gepeperde forel, gevlok
vars dille of gedroogde dille
Sny die avokado in blokkies, meng met die suurlemoensap en suurroom. Druk van die avokadoblokkies fyn om dit effens te verdik. Geur met sout en swartpeper.
Klits die eiers en water saam. Verhit die olie in 'n braaipan en voeg die margarien by. Die pan moet baie warm word. Dis gewoonlik gereed as die margarien klaar geborrel het en begin stil word. Gooi die eiermengsel in. Trek dan die eier van die kante af in en laat die lopende eiermengsel daarin loop. Doen dit totdat al die rou eier in is. Geur met sout en varsgemaalde swart peper. Braai totdat dit net-net gaar is.
Skep die gevlokte, of repies, vis op die een helfte. Skep die avokado-suurroom bo-op. (Jy kan van die avokado-suurroom uithou om saam met die omelet te bedien.) Vou die omelet in die helfte. Strooi dille oor. Deel in 2 en dien dadelik, warm op.
BREAKFAST IN A PAPER BAG: [ Alan Henry]
The next time you go camping, pack some eggs and bacon for breakfast. Sure, you could bring a skillet, but grab some brown paper bags instead—they get the job done just as quickly, and you can make breakfast for everyone on the trip at once.
This tip uses the same basic principle we used when we fried an egg with a sheet of paper and some binder clips—namely that paper, when properly oiled, won't catch fire at controlled temperatures.
Line the bottom of the paper bag (and up the sides a little) with strips of bacon, then crack the eggs into the little bacon boat you'll have going on at the bottom of the bag. Make as many bags as you like, then pop them over the camp stove or grill on a grate and wait.
Lakeland Gear says you'll know the food's done when the grease from the bacon soaks up the sides of the bag about halfway. Pass out the bags, grab a fork, and enjoy. It's a fun campfire (or backyard grill!) trick that requires little prep time.
ALL IN ONE MUSHROOM BREAKFAST:
SERVES 4
INGREDIENTS
4 large brown mushrooms
Parmesan, sliced into squares/or rectangles
Pack of Pancetta/or prosciutto (approximately 8-10 pieces)
1 small red onion, diced
2 clove of garlic (3 cloves if your a ‘garlic lover’ like any member of my family)
2 rosa tomatoes, diced
4 eggs
Salt & pepper
tbs olive oil
Parsley
Oregano (dried is ok!)
Sourdough (to serve)
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Carefully cut and remove mushroom stems.
3. Place diced red onion, garlic and 4 pieces of chopped pancetta into a pan with oil and fry.
4. Line walls of the mushrooms with pancetta and sprinkle some salt and pepper in the base.
5. Place a tbs of onion, garlic, pancetta mixture in the base of the mushroom and flatten with the back of the spoon.
6. Carefully crack an egg into each mushroom.
7. Evenly distribute the diced tomatoes between the 4 mushrooms, laying them on top on the egg, leaving the yolk bare (try not to damage the yolk).
8. Place sliced parmesan around the mushroom, do not cover the yolk completely. Sprinkle with parsley and oregano.
9. The mushrooms are now ready to go into the oven, on a oiled tray, for 10-15 minutes. Keep an extra close eye and remove once the yolk is cooked to your liking.
10. Serve on a piece of organic sourdough (or bread of your liking).
BON APPETIT!
Jy kan hierdie in platboompan maak of jou Buksie-oondjie.
BREAKFAST PIZZA ON THE GRILL:
What you’ll need:
Pizza Dough (You can make your own, or buy premade from the grocery store. For this cook we used a store bought, however we do make our own if time permits)
6 Eggs
Bacon
“Little Smoky Sausages”
Shredded Pizza Cheese
Shredded Cheddar Cheese
Corn Meal
Pizza Peel
Pizza Stone
3 Bricks (optional)
Lump Charcoal or Briquettes
1 chunk or a double fistful of chips of your favorite wood (I prefer whiteoak, but would suggest hickory, apple or pecan)
Here we go:
Start out by cutting your Little Smoky Sausages into halves and browning them in a pan, and cooking up your bacon in a seperate pan. We used the Little Smoky Sausages and bacon for this cook because it is what we had handy, but you could use any meat that you like. Scramble 6 eggs, and keep warm while the rest of the process is going on (by all means if you want to do more than 6 eggs, please feel free!). Remove the bacon and sausages from the grease and place on a paper towel to soak up any excess. Crumble up the bacon into small pieces.
While your sausage and bacon is on the stove, go ahead and light a full chimney full of charcoal in the grill. We use a Weber Kettle, but you could use whatever you have or what you like, you just may have to adjust my method to suit your needs. The key is you are going to heat your pizza stone to 500 degrees, so build your fire with that in mind. For my Weber Kettle, that will require one full chimney of charcoal. Once the charcoal gets going good, dump it in the middle of the grill and let it continue to burn until it is fully lit and all pieces are burning. Then spread it around the edges of the grill body, so as to create a “bowl” of heat with no charcoal in the middle.
Next, place your chunk of wood or wood chips on the fire so they can start burning down. Place your 3 bricks on the cooking grate in a position so that your pizza stone will sit on top of them. This step is optional, but through trial and error we have found that this method creates a “barrier” between the stone and the direct heat of the coals, and will lead to less burned crusts!
Place your stone on the bricks, and put an oven thermometer on the stone to monitor the temperature. You’ll notice my stone is broken right down the middle, but it’s still hanging in there and doing a good job!
Place the lid of your grill so that it is resting on the handle, but leaving a gap to allow oxygen and let the charcoal and wood continue to burn, creating a rising heat for your stone.
Now you are ready to put your pizza together while you are waiting for the stone to come up to temp. Cover your pizza peel with corn meal, as this will give a “marble effect”, allowing the pizza to slide off easily onto the stone.
Next, shape the dough into the proper shape, being careful not to overwork it. Use your hands to stretch it and shape it, being careful not to get it too thin. This process takes practice, but you wil learn how to get it to your liking, as folks like different thickness of pizza crust. Also be mindful of the size of your stone, don’t make your crust bigger than the diameter of the stone! In fact it is best if you make it just slightly smaller, to prevent exposed crust from burning.
Next, layer your eggs, bacon, sausage and cheeses onto the pizza dough. Spread it out evenly, then top with your favorite spice or seasoning. We used fresh cracked black pepper. Try to time the prep time for the pizza so that when it is ready the pizza stone is up to 500 or close so you can put it right on the grill. You don’t want it to sit around on the peel too long, as the dough can kind of get sticky.
When the stone has reached 500 degrees (this can be plus or minus, but I would’nt go over 525 degrees. 500 will give the best results), simply slide the pizza off the peel and onto the stone, place the lid on the grill, and sit back for about 12-15 minutes.
That’s all it takes, and you’ll have a wonderful crisp, melted pizza with a slight wood flavor that’s better than any oven pizza you’ve ever had! After 10 minutes, take a peek and see if it’s looking like the crust is browning nicely and the cheese and other ingredients are all melting together.
When you think it is done, use the peel to slide it off the stone, take it in and slice it, and enjoy!
Here’s my plate, topped with Tobasco! Notice the bottom of the crust is nice and brown.
You can expand on this recipe with different toppings, crust thickness, stuffed crust, the possibilities are endless.
BREAKFAST GRILLED STUFF BURRITO:
Hierdie mnr. gaan baie magies vol maak en dit lyk super lekker!
Jack-n-Grill’s massive 7 lb. breakfast burrito, as seen on the Travel Channel’s Man vs. Food, is stuffed with 5 pounds of grilled potatoes, 12 eggs, 1/2 pound of ham, 1/2 a pound of cheese, onions, and a choice of red or green chile.
MUSHROOM, GREEN PEPER EN FETA BREAKFAST CASSEROLE: [recipe created by Kalyn]
Makes 8-10 servings
JY kan hierdie in jou platboompan of Buksie-oondjie maak!
8 oz. sliced mushrooms (I used pre-sliced white mushrooms which didn't need washing)
1 large green bell pepper, coarsely chopped into pieces about 3/4 inch square
1-2 AKFAS3 green onions, white and green parts, sliced (also called scallions)
1 cup crumbled feta (or more, to taste)
18 eggs
1 tsp. Spike Seasoning (optional, but highly recommended)
fresh ground black pepper to taste
Preheat oven to 375 F. Spray 10 X 14 glass casserole dish with non-stick spray. (A dish slightly smaller than this will work. If your dish is much larger than this, just increase ingredients slightly.
Heat non-stick frying pan, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and partly cooked. Spread mushrooms in bottom of casserole dish. Add a bit more olive oil to frying pan if needed, and saute green peppers until softened and partly cooked. Layer peppers over mushrooms. Crumble feta cheese over top of mushroom-pepper mixture.
Beat eggs with Spike Seasoning and black pepper. (Don't add salt because Feta cheese is salty enough.) Bake about 45 minutes, or until casserole is firmly set and top is slightly browned. Serve hot. I like to eat it with a little bit of low-fat sour cream and salsa on top.
Breakfast casseroles like this reheat very well in the microwave. It can be frozen. but for best results, allow to thaw in the refrigerator before reheating. Be careful not to microwave too long; not quite three minutes is about right in my microwave.
BUNNY CHOW ONTBYT:
Bedien 6
500g boerewors
1 blikkie tamatie-en-uiesmoor of ‘n blikkie chakalaka
6 eiers
sout en gemaalde swartpeper
100g sterk cheddarkaas, in blokkies gesny
vars koljanderblare
Druk die boerewors uit die vel om klein fikkadelle te vorm. Braai die frikkadelle in ‘n bietjie olie tot gaar. Voeg die tamatie-en-uiesmoor by en bring tot kookpunt. Breek die eiers versigtig tussen die frikkadelle. Geur met sout en swartpeper. Plaas ‘n deksel op die pan en laat eiers oor lae hitte vir 5 minute gaar word. Druk die kaasblokkies tussen die eiers en frikkadelle in en laat toe om te smelt. Strooi die koljanderblare oor en bedien warm met volgraan brood.
FRITTATA A LA DWARSKERSBOS: [PASELLA]
Van lui wees wil ons nie weer winkel toe gaan om bestanddele te koop nie, so dit wat in die yskas is, moet gebruik word. En so ontstaan hierdie frittata! Daar is ongelukkig nie ’n pan wat in die oond kan gaan nie, so ’n glasbak moet instaan. Die resultaat is ’n smullekker, vullende ontbytmaal wat beslis weer en weer gemaak gaan word.
(8 - 10 porsies)
Olyfolie
1 groot ui, fyngekap
3 gerookte hoenderborsies, klein blokkies gesny
250 g kersietamaties, gehalveer
18 eiers, geklits
1 koppie melk
Sout en swartpeper na smaak
150 g bloukaas (of meer vir ’n sterker smaak)
Verhit die oond tot 180°C. Smeer ’n oondbak goed en hou eenkant. (as die pan waarin die ui gebraai word nie in die oond kan gaan nie). Verhit die olyfolie in ’n groot pan en braai die ui daarin tot sag en goudbruin. Roer die hoender, en kersietamaties by. Roer die eier en melk by en geur met sout en swartpeper. As die pan in die oond kan gaan, krummel die bloukaas oor en sit in die oond. Bak vir 25 tot 30 minute of totdat dit oraloor gestol het. Dit kan ook vir die laaste paar minute gerooster word tot effens goudbruin en borrelrig. Indien die pan nie in die oond kan gaan nie, giet die eiermengsel in die oondbak, krummel die kaas oor en bak in die oond. Dien op sodra dit uit die oond kom. Bedien met vars brood en croissants met kaas en konfyt vir ontbyt of brood of gebakte aartappelwiggies, slaai en witwyn vir ’n ligte ete.
HIERDIE KAN OOK IN JOU PLATBOOMPAN BUITE BY DIE VUUR GEMAAK WORD!
GEVULDE FRANSE EIERBROOD: [ONBEKEND]
Bestanddele:
200g tuna
1 klein ui (gerasper)
12 snye brood (smeer met botter)
100ml melk
2 eiers
5ml asyn
sout en peper na smaak
braaiolie
Metode:
• Ontvlok tuna. Voeg uie, asyn, sout en peper by en meng goed.
• Smeer mengsel op 6 snye brood en druk 'n tweede sny brood stewig bo-op elkeen vas.
• Klits eiers en melk en voeg sout en peper na smaak by.
• Week die "toebroodjies" in eier- mengsel en braai in warm olie totdat dit weerskante goudbruin is. Bedien warm.
ROEREIERS MET GARNALE:
Iets nuuts vir ontbyt is om roereiers en steurgarnale op roosterbrood te bedien.
Bestanddele:
2 eiers
20ml melk
25g gekookte gekapte steurgarnale
25ml slaairoom
gekapte grasuie of sprietuie
sout en peper na smaak
Metode:
• Roer die eiers, melk, sout en peper in 'n souspan.
• Laat afkoel en roer steurgarnale, slaairoom en grasuie by.
• Bedien op gesmeerde roosterbrood.
EGGS IN BREAD BOWLS:
crusty dinner rolls, as many as you want
large eggs – one for each roll
chopped fresh basil, parsley, chives, tarragon – anything you like
cream
salt and pepper
grated Parmesan cheese or gruyère , or anything sharp (old cheddar, Gouda, Asiago…)
Preheat the oven to 350F. Slice the top off of each roll and remove the bread inside, leaving just the crusty shell (don’t make it too thin-leave some bread in there for insurance against leaking). Place them on a baking sheet and crack an egg into each roll. Top each egg with some herbs, salt and pepper and about a teaspoon of cream. Sprinkle with Parmesan or other cheese. Bake for about 20 minutes, until eggs are set and bread is toasted. If you like, brush the tops of the buns with a little butter or oil and add them to the sheet about halfway through, to toast them as well.
WENK:
Kan ook in foelie toegedraai word en op die rooster gaar gemaak word of gebruik jou platboompan, smeer met bietjie olie, sit dik skywe uie onder op die bodem, plaas jou broodrolle op elke skyf uie, vul elke broodrol met die vulsel, breek die eier daarin, sit jou deksel op en laat dit gaar word.
BAKED EGGS WITH SMOKED SAUSAGE AND TOMATOES:
[Hierdie kan ook in jou swartplatboompan gemaak word, sonder die Ramekins.]
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
2 tablespoons softened butter
6 to 8 links of smoked breakfast sausage or about 8 to 12 ounces of andouille sausage, thinly sliced
1/2 cup thinly sliced green onion
1 plum tomato, diced
salt and pepper
8 large eggs
4 tablespoons heavy cream
shredded cheddar cheese
Preparation:
Generously butter 4 ramekins. Heat oven to 350°.
In a skillet, brown the sliced sausage; set aside.
Arrange about a quarter of the sausage slices in each ramekin, then divide the green onions and diced tomatoes evenly among the ramekins. Top each with 2 eggs and drizzle with 1 tablespoon of heavy cream.
Arrange the ramekins on a baking sheet. Bake for about 12 to 16 minutes, top with a tablespoon or two of Cheddar cheese, then bake or broil just until cheese is melted.
Serves 4.
BOS-OMELET: [Probeer hom gerus! – Cardia]
Ok dis nou nie eintlik soos ‘n omelet nie maar ons het dit so gedoop.
Die Resep:
Jy het ‘n plat pan of pot nodig met ‘n deksel. Mens kan seker foelie ook gebruik maar ek is bang die foelie sal brand in die vuur. Alles gebeur in die pan.
Braai maalvleis en uie en spice dit lekker op met wat ook al. (daar moet genoeg maalvleis wees om die hele bodem toe te maak)
Gooi 1 of 2 blikkies ‘tamatie en uie smoor’ en tamatie pasta by – dit hang af vir hoeveel mense natuurlik
As die hele storie gaar is maak jy dan gaatjies in die maalvleis en breek eiers daar in.
Strooi gerasperde kaas bo oor die hele storie.
Sit die deksel of foelie op en laat dit gaar word oor die kole.
Sodra die eiers gaar is en kaas gesmelt het kan jy begin om ‘n varkie van jouself te maak.
BUNNY CHOW ONTBYT:
Bedien 6
500g boerewors
1 blikkie tamatie-en-uiesmoor of ‘n blikkie chakalaka
6 eiers
sout en gemaalde swartpeper
100g sterk cheddarkaas, in blokkies gesny
vars koljanderblare
Druk die boerewors uit die vel om klein fikkadelle te vorm. Braai die frikkadelle in ‘n bietjie olie tot gaar. Voeg die tamatie-en-uiesmoor by en bring tot kookpunt. Breek die eiers versigtig tussen die frikkadelle. Geur met sout en swartpeper. Plaas ‘n deksel op die pan en laat eiers oor lae hitte vir 5 minute gaar word. Druk die kaasblokkies tussen die eiers en frikkadelle in en laat toe om te smelt. Strooi die koljanderblare oor en bedien warm met volgraan brood.
BUNNY CHOW BREAKFAST:
I made it for breakfast and it was a delight!
Ingredients:
Bread quarters or big hamburger buns (known as the bunny)
Onions, sliced
Green Peppers, diced (you can also use red & yellow peppers)
Mushrooms, sliced
Bacon, cubed (or leave it out)
Eggs (1 per bread quarter)
Salt, pepper
Tomato relish (optional)
Cottage cheese (optional)
Method:
Fry the onions, green peppers, mushrooms & bacon till done. Season.
Add either a bit of tomato relish to make it a bit saucy or smooth cottage cheese/cream cheese so that it forms a white sauce.
Spoon the cooked mixture into the bunny. Make a shallow dent in the mixture, break an egg into it. Bake in oven till egg is set. The bunny will be nice and toasted at the outside. (The mixture can absolutely be played with.)
EGGS ON A STICK ON THE GRILL: [EBEN SIEBERHAGE]
Method:
1.Carefully but thoroughly wash the eggs.
2.Make a small hole in the top, approximate 1 1/2 cms diameter. This can be done a number of ways including using a sturdy needle to pierce the shell and then enlarging the hole or by using a small fret blade and carefully cut your way through.
3.Pour the yolk and white of the eggs into a plate.
4.Whisk the egg with the light soy, fish sauce and black pepper.
5.Refill the shell with the seasoned egg mixture. Place a small funnel stem into the hole previously formed and just pour in the mixed contents to fill.
6.Stack the eggs upright and steam for 8 minutes. The egg content will now be solid.
7.Push a pre-soaked skewer through the egg hole and into the contents and push gently to pierce the egg shell at the other end.
8.3 eggs generally fit well on each skewer.
9.Barbecue on the grill for 10 minutes.
These eggs can be enjoyed simply with pepper and salt or pepper and salt with lime juice; Worcestershire sauce; Chicken Dipping Sweet Chillie sauce or various soy sauce based dips and some lettuce leaves to wrap the parcel in. They can be enjoyed hot or cold.
The eggs are a very nice addition to a garden salad cut longways into four segments.
TOEBROODJIE-ROOSTER PLAATKOEKIES: [HUISGENOOT]
- Berei deur Carmen Hendricks
Bereiding: 15 minute
Gaarmaaktyd: 35 minute
Genoeg vir 4-6 mense
250 ml (1 k) koekmeel
180 ml (¾ k) gerasperde cheddarkaas
1 eier, geklits
180 ml (¾ k) melk
10 ml (2 t) bakpoeier
60 ml (4 e) olie
sout na smaak
Meng al die bestanddele terwyl die toebroodjiemaker warm word.Skep eetlepels vol van die beslag in die onderste helfte en maak die toebroodjierooster toe.
Waneer goudbruin, keer uit en sit voor met kaas of konfyt van jou keuse.
DIE BESTE EIERBROODJIE: [Kosredakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 4
8 snye plaasbrood, gebotter
200 g cheddarkaas in dun skyfies gesny
8 lappies goeie salami of ham
4 eiers
Vir die beslag
4 eiers
60 ml (¼ k) room
sout en swartpeper
60 ml (¼ k) botter vir braai
1. Sit 4 van die gebotterde snye op ’n broodbord en pak die kaas en salami daarop, bedek met die ander 4 snye. Druk met ’n 5½ cm-koekiedrukker ’n gaatjie in die middel van elke toebroodjie.
2. Berei die beslag: Klop die eiers, room, sout en peper saam. Verhit ’n pan oor matige hitte. Smelt ’n klontjie botter daarin.
3. Doop die toebroodjies in die beslag en braai vir 5 min. of tot ligbruin aan die een kant. Draai die broodjies om, breek ’n eier in elke gaatjie en bak vir 4 min. tot die eier gaar is. Jy kan ’n deksel opsit om dit vinniger gaar te maak. Haal die broodjie versigtig uit en smul!
POACHED EGGS ON A CHILLI TOMATO SAUCE:
Ingredients
Makes 4 servings
4 extra large free range eggs
2 T white spirit vinegar
2 English Muffins, sliced in half and toasted
6 chives, finely chopped
½ small lime
For the sauce
1 T olive oil
1 small onion, finely diced
1 clove garlic, minced
410 g chopped, peel tomatoes
½ t sugar
1 red chilli, diced
salt and pepper to taste
Cooking instructions
Sauce
Heat a pan on medium heat and add the oil. Add the onions and fry till they just start to brown.
Add the garlic and chilli and fry for a few seconds.
Add the tomatoes, sugar and salt. Cook for 5 minutes and reduce the heat.
Cook until the sauce thickens by half, stirring so that the sauce does not catch at the bottom of the pan. Adjust the seasoning if necessary and add freshly ground pepper.
Set the sauce aside.
Poached the eggs in the sauce or by separately and serve with toast OR on a bun.
OVEN-BAKED MUESLI: [MAAK TUIS EN NEEM SAAM]
Ingredients
1/3 cup honey
1 tablespoon finely grated orange rind
1/3 cup orange juice
2 cups traditional rolled oats
½ cup bran cereal
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup sesame seeds
½ cup sultanas
¼ cup chopped dried apricots
Method
Preheat oven to 200°C/180°C fan-forced. Line a large, shallow baking dish with baking paper. Place honey, orange rind and orange juice in a saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until honey has melted.
Combine oats, cereal, coconut, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl. Add honey mixture. Toss to combine. Spread mixture into prepared dish.
Bake for 20 to 25 minutes or until golden and crisp. Cool on tray. Add sultanas and apricots. Stir to combine. Store in an airtight container for up to 2 weeks.
Notes
Serve muesli with Bulgarian plain yoghurt or reduced-fat milk and top with honey or fresh fruit. You could also use dried cranberries or chopped raisins instead of the sultanas.
MASHED AVO, SMOKED SALMON AND SUPER SOFT POACHED EGGS:
Layered toast with Vegemite, mashed avo, smoked salmon and a super-soft poached egg.
PARMA HAM AND SPINACH BAKED EGGS:
Serves: 6
Time: 15 mins
Delicious and indulgent, definitely a winner when a celebratory breakfast is called for.
Ingredients:
16 slices Parma ham
200g baby spinach
salt and freshly ground black pepper, to taste
6 large free-range eggs
60ml (¼ cup) fresh cream
30ml (2 tbsp) Parmesan, grated
Method:
1.Preheat the oven to 180ºC. Lightly grease 6 small ovenproof dishes.
2.Line each dish with 2 slices of Parma ham, add the spinach and season.
3.Crack an egg into each dish and add 10ml (2 tsp) cream to each egg.
4.Cover with foil and bake until the egg white has just set, about 10 minutes. Remove the foil, sprinkle each egg with Parmesan and place under the grill until golden and bubbling, about 1 minute.
5.Serve hot with lots of crusty bread.
WENK
Kan ook in Buksie-oondjie gemaak word, of in platboompan met deksel op. [Gooi bietjie water in platboompan en bring tot kookpunt, sit dan jou bekers wat bedek is met foelie daarin, plaas deksel op en laat gaar word.]
OMELET MET GEROOKTE SALM, EN AVO-SUURROOM:
Vir 2.
'n Omelet is een van my gunsteling ontbyte, want dit bly tog altyd 'n groot bederf! Daar is ontelbare vulsels wat jy kan maak, maar hiérdie salm en avokado-suurroom sit dié omelet in die klas van yslike bederf!
1 klein avokado
15 ml suurlemoensap
50 ml suurroom
3 eiers
3 eetl. (45 ml) water of melk
10 ml ligte olyfolie
5 ml botter / margarine
sout, varsgemaalde swartpeper
80 g gerookte salm, in repies of gerookte gepeperde forel, gevlok
vars dille of gedroogde dille
Sny die avokado in blokkies, meng met die suurlemoensap en suurroom. Druk van die avokadoblokkies fyn om dit effens te verdik. Geur met sout en swartpeper.
Klits die eiers en water saam. Verhit die olie in 'n braaipan en voeg die margarien by. Die pan moet baie warm word. Dis gewoonlik gereed as die margarien klaar geborrel het en begin stil word. Gooi die eiermengsel in. Trek dan die eier van die kante af in en laat die lopende eiermengsel daarin loop. Doen dit totdat al die rou eier in is. Geur met sout en varsgemaalde swart peper. Braai totdat dit net-net gaar is.
Skep die gevlokte, of repies, vis op die een helfte. Skep die avokado-suurroom bo-op. (Jy kan van die avokado-suurroom uithou om saam met die omelet te bedien.) Vou die omelet in die helfte. Strooi dille oor. Deel in 2 en dien dadelik, warm op.
MAKLIKE GEPOSJEERDE EIERS MET MOSTERDSOUS: [Lekker Ontbyt]
genoeg vir 8
Hierdie oulike manier van eiers posjeer, het ek by ons redakteur Martie Pansegrouw geleer. Dit is ’n goeie manier om vir baie mense eiers op ’n smaaklike manier gaar te maak. Jy kan die mengsel al vroëer aanmaak, in die sakkies gooi en dan net posjeer as die mense daar is.
Mosterdsous
45 ml witwynasyn
2 eiergele
120 g botter, in blokkies gesny
2 opgehoopte lepels korrelmosterd
Geposjeerde eiers
8 eiers
250 ml (1 k) room
gerasperde neutmuskaat
hand vol grasuie, gekap
hand vol pietersielie, gekap
sout en gemaalde swartpeper
Plus
30 ml ( 2 e) botter
4 murgpampoentjies, met ’n groenteskiller in linte gesny
8 snye roosterbrood
4 snye goeie ham, middeldeur gesny
babaslaaiblare vir garnering
Mosterdsous
1 Kook die asyn oor ’n hoë temperatuur af tot dit met die helfte verminder het, koel effens af. 2 Voeg die eiergele by die afgekookte asyn en roer deurentyd oor ’n lae hitte.
3 Voeg die botter stuksgewys by tot alles bygevoeg en gesmelt is. Roer die hele tyd.
4 Haal af as die sous verdik en roer die mosterd by. Hou eenkant. Moenie weer verhit nie.
Die eiers
1 Meng die eiers, room, grasuie en pietersielie. Geur met neut, sout en peper.
2 Plaas 8 toebroodjiesakkies in ’n muffinpannetjie of in koppies sodat jy die eiermengsel maklik daarin kan gooi. 3 Verdeel die eiermengsel tussen die sakkies. Bind elkeen met kombuistou toe, probeer om ’n mooi ronde vorm te kry as jy die sakkie toebind.
4 Posjeer die eiers in die “sakkies” in ’n groot kastrol met liggies kokende water vir presies 8 min.
Sit só voor
1 Verhit die botter in ’n pan en soteer die murgpampoentjielinte vir 2 min. daarin. Geur met sout en peper.
2 Pak die murgpampoentjielinte en ham op die snytjies roosterbrood. Haal die eiers uit die kokende water en sny versigtig met ’n skêr oop.
3 Sit die eiers bo-op die ham op die broodjies. Gooi die sous oor en sit voor.
MAALVLEIS EN EIER MUFFINS: [LOURENS]
Lourens se vinnige eier muffins (ideaal vir ontbyt)
10 Geklitste eiers
1/2 pakkie uie sop poeier
1 Koppie fyn gekapte sampioene
2 Koppies fyn gekapte spinasie
1 Koppie gesorteerde maalvleis of bacon
Sout en peper
12 Cherry/ Rosa tamaties
Voor verhit oond tot 180 grade C
Meng alle bestandele saam behalwe tamaties
Smeer muffen pan goed met botter / spray en cook
Verdeel eiermengsel in die 12 muffen houertjies
Plaas gehalveerde tamaties bo - op mengsel
Bak vir 25 min tot gaar
Verwyder warm uit pan en sit voor ( As koud kan die gebak vassit)
WENK:
Kan in jou Buksie-oond gemaak word of in 'n muffinpan, bedek met foelie en sit op rooster tot gaar.
MINI FRITATAS:
100g sagte bokmelkkaas
100g beleë Cheddar, gerasper
1/2 k grasuie, gekap
2 e bruismeel
2 eiergele
2 eiers, geklits
seesout
varsgemaalde swartpeper
METODE
Smeer 12 muffinpannetjies. Krummel bokmelkkaas en verdeel tussen pannetjies. Plaas Cheddar en grasuie bo-op. Klits eiergele, voeg meel en eiers by en meng goed. Geur met sout en peper. Gooi oor kaas in pannetjies. Bak in oond teen 170˚C vir 20 minute of tot goudbruin. Bedien warm of teen kamertemperatuur.
OF in jou Buksie-oondjie of op rooster in muffinpannetjies.
WENK:
Jy kan ook spekstukkies, sampioenstukkies, gesnyde rosa tamaties, ham, stukkies polony, stukkies gaar wors of vleis, tuna, sardientjies, shrimps ens. insit. Gaan gerus volgens jou smaak.
BREAKFAST CROISSANTS CASSEROLE:
Ingredients:
•Six large croissants, cut in half lengthwise
•1 pkg bacon
•6-8 slices provolone cheese
•1 cup freshly grated cheddar cheese
•8 eggs
•2 tbsp milk
•2 tbsp butter
Directions:
Preheat oven to 375 degrees. Cook bacon and set aside on a plate with a paper towel to soak up the grease.
Lightly grease the bottom of a 13x9 baking dish. Place the bottom halves of the croissant in the dish, trying to get them to be as close together as possible.
Spread provolone and cheddar over the tops of the croissants. Bake in oven until cheese begins to melt (about 5 minutes).
Remove from oven; place the bacon evenly over the top of the cheese. In a medium bowl, beat the eggs and milk until well blended. Pour over the top of the bacon and croissants. Bake for 15 minutes, or until egg is cooked. Remove from oven.
Lightly butter the outside of the croissant tops and place atop the casserole. Place back in oven for 5 minutes until croissants are toasted slightly. Remove and let sit for 10 minutes. Cut pieces with a knife before serving with a spatula. Serves 10-12.
Bon appétit!
WENK:
Kan ook in swartplatboompan gemaak word oor die kole of in jou Buksie-oondjie.
BUNNY CHOW ONTBYT:
Bedien 6
500g boerewors
1 blikkie tamatie-en-uiesmoor of ‘n blikkie chakalaka
6 eiers
sout en gemaalde swartpeper
100g sterk cheddarkaas, in blokkies gesny
vars koljanderblare
Druk die boerewors uit die vel om klein fikkadelle te vorm. Braai die frikkadelle in ‘n bietjie olie tot gaar. Voeg die tamatie-en-uiesmoor by en bring tot kookpunt. Breek die eiers versigtig tussen die frikkadelle. Geur met sout en swartpeper. Plaas ‘n deksel op die pan en laat eiers oor lae hitte vir 5 minute gaar word. Druk die kaasblokkies tussen die eiers en frikkadelle in en laat toe om te smelt. Strooi die koljanderblare oor en bedien warm met volgraan brood.
CHEESY SOUTHERN GRITS BREAKFAST BOWL: [GRITS - MIELIEMEEL] [CAMP COOKS]
Using packets of instant grits, and a little at-home preparation, this camp breakfast recipe can be a quick and easy meal with very little cooking involved. Or you can do it from scratch and make a big deal out of the presentation.
Recipe Ingredients:
(per camper)
•two packets instant grits, or one portion prepared grits
•two eggs – scrambled
•two-three strips bacon – crumbled
•1/3 cup shredded cheese (optional)
•butter, salt & pepper
This is a very simple recipe that only uses a campfire or camping stove, skillet and spatula, and/or pot for boiling water.
Notes:
1.Unless you are from the South, Grits may get a puzzled look, or a frown, but once your campers try this delicious dish all you will get is smiles.
2.Instant grits really do work well for this recipe, and you can find them in flavors. The cheesy grits flavor works especially well for this dish.
3.Be sure to add salt & pepper, and butter. Grits aren’t that flavorful without the seasonings and added ingredients
Steps to make this Cheesy Southern Grits Breakfast Bowl:
1.If you are using instant grits, you just need boiling water to add, if not, then prepare the grits according to package instructions.
2.Fry the bacon, and set aside. Drain the bacon grease from the skillet, but don’t wipe clean.
3.Scramble the eggs in the bacon skillet.
4.Add two packets of instant cheesy grits mix in each individual bowl and add water to mix.(or add healthy portion of prepared mix, to bowls).
5.Add butter and season with salt & pepper to taste, then top with a portion of scrambled eggs, shredded cheddar cheese, and crumble bacon pieces. (not too crumbled – chunks look and taste better)
Camp Cook’s Tip:
You can save a lot of the camp cooking, and prep time, by cooking the scrambled eggs and bacon at home, then putting them in ZipLoc qt.-size freezer bags, for later use in camp.(these ingredients will be fine, and safe to use, for up to four days in your camp cooler – and still taste great)
Then you can skip all that in-camp frying and clean-up – all you have to do is put the ingredient bags in a pot of hot water to heat-up for use. (make things even easier by bagging individual portions of the scrambled eggs – about two eggs per portion)
EGGY PIZZA BREAD: [FOOD AT HOME]
Serves: 6 – 8
Time: 50 mins
Ingredients:
DOUGH
1kg white bread flour
1 x 10g sachet instant yeast
5ml (1 tsp) salt
15ml (1 tbsp) sugar
45ml (3 tbsp) olive oil
625ml (2½ cups) lukewarm water
homemade tomato sauce
4 large free-range eggs
2 – 3 large buffalo mozzarella balls
salt and freshly ground black pepper, to taste
12 green asparagus spears, blanched fresh rocket, to serve
Parmesan, grated, to serve
Method:
1.For the dough, combine the dry ingredients in a large bowl and make a well in the centre.
2.Pour the oil and half of the water into the well and start pulling flour in from the sides of the bowl. Add the remaining water to form a fairly sticky dough.
3.Pour the dough out onto a floured work surface and knead well until the dough becomes smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and cover with a tea towel. Set aside to rise in a warm place until doubled in size, about 35 minutes.
4.To assemble the pizza bread, roll portions of dough into circular shapes on a floured work surface and transfer to a baking tray dusted with flour. Spoon some tomato sauce onto the base, making 4 wells in the sauce.
5.Crack an egg into each well, add torn pieces of mozzarella and season.
6.Bake in a preheated 220°C oven until the base is crisp, the cheese has melted and the egg white has set, about 15 – 20 minutes.
7.To serve, scatter with fresh rocket and grated Parmesan.
WENK:
Kan in jou Buksie-oondjie ook gedoen word of op die rooster buite of selfs in jou swartplatboompan met deksel of foeilie op.
SOETRISSIE-ROEREIERWRAPS MET AVO EN SUURROOM: [WILNA MYBURGH]
Maak genoeg vir 4 persone.
Hierdie ontbyt, met sy spicy roereier in tortillas met avokado en suurroom, toon so ‘n effense Meksikaanse-neiging. Maak dit so "warm" as wat jy daarvan hou, die avokado en suurroom dien mos as verkoelers. Jy kan ook 'n vars rissie kap en saam met die groente braai. Dié kan jy maklik vir gaste vir ontbyt maak. Laat elkeen sy eie pakkie maak. Gerasperde Cheddarkaas om ook in die pakkie te sit, is heerlik!
6 eiers
50 ml melk
5 ml mielieblom (Maizena)
5 ml varsgekapte Italiaanse pietersielie of koljander (opsioneel)
1 mediumgrootte ui, fyngekap
1 mediumgrootte rooi soetrissie, in klein blokkies gekap, so groot soos die uie
15 ml ligte olyfolie
5 ml Ras el Hanout of 2.5 ml ligte kerriepoeier en 2.5 ml borrie gedroogde rissies (opsioneel)
sout en varsgemaalde swartpeper
4 tortillas of wraps (verkieslik nie die heel groottes nie, of is jy só honger?)
1 avokadopeer
15 ml suurlemoensap
nog sout en varsgemaalde swartpeper
suurroom
SO MAAK JY:
Braai die gekapte ui en soetrissie in die olie vir 7 tot 10 minute. Maak seker die braaipan is groot genoeg om later die 6 eiers te akkommodeer. Voeg die Ras el hanout by, maal gedroogde rissies oor. Bepaal maar self hoeveel jy van brandgoed hou! Geur met sout en peper.
Jy kan gou die eiermengsel en avokado regkry terwyl die groente braai.
Meng die melk sluk-sluk by die mielieblom in sodat dit nie klonte vorm nie. Gooi dit by die eiers en klits alles saam.
Gooi die eiermengsel by die groente in die pan en roer voortdurend oor hitte totdat die eier net-net gaar is. Hou in gedagte dat die eiers nog gaar word nadat jy dit van die hitte af verwyder het.
Maak die avokado: Druk die avokado fyn en geur dit met sout, swartpeper en suurlemoen.
Maak nou die tortillas of wraps warm, jy kan dit in foelie toedraai en 5 minute by 180 °C in die oond "bak" of in 'n vadoek toedraai en vir 30 sekondes in die mikrogolf plaas.
Daar is 2 manier waarop jy die pakkies kan maak:
Skep die gegeurde roereier op een kwart van die tortilla en vou dan in kwarte. Of skep die roereier in die middel, laat ongeveer 5 cm oop aan die onderkant. Vou dan die 5 cm-stuk oor die eier en vou dan die kante om. As dit uitmekaarval kan jy 'n tandestokkie strategies indruk om dit vas te hou tot jy eet.
Skep voor opdiening die avokado en suurroom bo-op die pakkie en bedien nog on the side vir die eters om hulself te help.
HAM, EGG AND CHEEESE BREAKFAST MUFFINS: [CAMPFOOD]
This breakfast sandwich is so easy to make that it almost needs no instructions, but since campfire or camping stove cooking is different from kitchen cooking, there are a few steps and tips to note.
Recipe Ingredients:
(per camper)
•one muffin
•one egg
•one slice ham
•one slice cheese
•butter, salt & pepper
This is a very simple recipe that only uses a campfire or camping stove, skillet and spatula, a fork to split the muffins, and a knife if you need to slice the cheese.
Notes:
1.Adults like cheddar, but young campers prefer American cheese.
2.Any ham, (or other breakfast meat), can be used, but the round sliced ham called Canadian Bacon works best. (this is what McDonalds uses on their Egg McMuffins too)
3.The eggs are fried as hard eggs, so be sure to break the yolks when you fry them.
4.Melt the cheese by placing it on the eggs as soon as you turn them.
Toasting the muffins:
•If you are using a campfire grate or charcoal grill, just lay the muffins on the grill, and turn once, to toast both sides – then butter the inside of each half.
•You can also toast the muffins in a skillet – just make sure it is already hot, and butter the muffins before you toast them.
APPEL EN SPEK PANNEKOEKIES: [BRON ONBEKEND]
60 g spek, gesnipper
1 rooi appel, in dun skywe gesny
15 ml suurlemoensap
45 ml botter
2 eiers, geskei
sout
peper
neutmuskaat
90 ml melk
125 ml meel
2,5 ml balpoeier
30 ml olie
METODE:
Smelt die botter en voeg die suurlemoensap, eier gele, sout, peper, neutmuskaat, melk, meel en bakpoeier by. Klits die eier witte en vou dit by die meel mengsel. Braai die spek en die appels en verwyder dit. Bak die pannekoek. Breek die pannekoek in stukke en voeg die appel en spek by en braai dit vir n rukkie. Geniet.
MY WENK:
Ek breek nie die plaatkoekies nie, bedien dit heel met die appel en spek en jy kan bietjie stroop ook oorgooi. Heerlik!
EMPANADA MET GEBRAAIDE SPEK: [Deur Aletta Lintvelt - Foto:
Maak 6 pasteitjies
Voorbereityd 20 minute
Baktyd 20 minute
Rose Blanche, ’n leser, het vir ons dié roomkaaskorsresep gestuur. Die smake in dié braaipastei herinner my aan rokerige varkribbetjies.
Jy benodig
•250 g dik varkspek, in blokkies gesny
•1 ui, gekap
•1 soetrissie, gekap
•spare rib-braaisous (ons het Kraft Honey Hickory Smoke gebruik)
•1 koppie gerasperde mozzarellakaas
Vir die kors
•½ koppie botter
•1½ koppie meel
•½ koppie roomkaas
Só maak jy
1.Maak die kors: Vryf die botter in die meel en meng die roomkaas daarby in totdat die mengsel ’n deeg vorm. Bedek dit met kleefplastiek en sit dit vir 20 minute in die vrieskas.
2.Braai die spek, uie en soerissie saam totdat dit sag en gaar is en geur dit dan met die braaisous.
3.Rol die deeg uit en maak 6 klein sirkels. Skep ’n paar lepels van die beslag op die een helfte van elke sirkel en strooi van die kaas bo-oor. Vou die deegsirkeltjies toe sodat dit halfmaanvormige pasteitjies vorm. Druk die deegrande met ’n vurk toe en sit die pasteitjies vir 15 minute in die vrieskas.
4.Bespuit ’n braairooster deeglik met kleefwerende sproei. Braai die empanadas hoog oor matige kole (of in ’n skottelbraai) totdat die deeg bros en gaar is. Draai hulle gereeld om sodat die deeg nie swart brand nie. Jy kan dit ook vir 20 minute op ’n bakplaat bak, in ’n oond van 180 °C. Onthou om die empanadas ná 10 minute om te draai.
Wenk
Rose gebruik hierdie degie ook om worsrolletjies vir padkos te maak. Vir die vulsel braai sy maalvleis en geur dit onder meer met uie, blatjang, hawermout en Aromat.
KAMPBREKFIS: :- [ONTBYT-BREKFIS VIR SMULPAPE – QUINTUS VERSFELD]
Eenskotteldisse is populêr by kampeerders en hulle word tradisioneel in lae aanmekaargesit. Gebruik ʼn oondvaste bak of ʼn driepootpot vir die maak van die dis.
ʼn Stoof, ʼn houtvuur of gloeiende brikette kan na goeddunke gebruik word om die gedoente gaar te kry.
BESTANDDELE EN METODE:
ʼn Onderlaag bestaande uit proteïne. Dink hier aan iets soos spek, ham, maalvleis, boerewors, boeliebief (daar bestaan so 'n Afrikaanse woord) of dalk Weense worsies.
ʼn Volgende laag bestaande uit stysel. Iets soos gekookte aartappels in skywe gesny, of gekookte rys, – pasta, of selfs brood.
Die derde laag is jou groente. Soos byvoorbeeld uie, tamaties, of mielies (sonder die stronke).
Na die derde laag is dit die tyd vir die vloeistof. ʼn Koevert aangemaakte uie-, aspersie- of sampioensop is ʼn goeie keuse. Onthou om twee of drie lepels mielieblom by die vloeistof te voeg indien jy ʼn dis met meer substansie verkies.
Die voorlaaste laag is om ʼn paar rou eiers oor die mengsel te breek om heerlik in die vloeistof geposjeer te word.
Strooi gerasperde kaas bo-oor en bak vir 20-30 minute in ʼn oond by 180 grade.
Die hele gedoente smaak heerlik saam met stywepap.
NB. Wees versigtig vir te veel sout oor die dis.
SAMPIOEN-ONTBYTBAKKIE:
Benodigdhede :
GROOT bruin sampioene
Klein eiers
Repies spek - rek dit so lank as jy kan sonder om dit te breek
Speserye na smaak
METODE:
Neem groot bruin sampioene breek stingels af ( pasop dat jy nie 'n gat regdeur maak nie).
Neem 4repies spek en maak 'n kruisvorm.
Sit nou sampioen in die middel van die spek
Neem 'n eier en gooi stadig in sampioenholte.
Gooi speserye na smaak op.
Vou nou die sampioen en eier toe met die spek.
Braai in 'n pan tot gaar.
EIERS MET GEBRAAIDE UIE: [S A FORUM - GERHARD JANSEN]
2 groot uie
50ml botter
6 hardgekookte of rou eiers
50ml meelblom
375ml melk
3ml aangemaakte mosterd
sout en peper
30ml gerasperde kaas
METODE:
Kerf die uie en braai tot ligbruin in 15ml van die botter.
Rangskik op die boom van gesmeerde bakskottel.
Sny eiers in skywe en rangskik bo-oor die uie, of breek die rou eiers oor uie.
Smelt die res van die botter, voeg meelblom geleidelik by en roer tot glad.
Voeg melk en mosterd by en roer totdat die mengsel dik gekook het.
Voeg sout en peper by. Roer kaas by en giet oor die eiers.
Bak vir ongeveer 15 minute by 180C.
MY WENK:
Maak in jou swartplatboompan of Buksie-oondjie.
BREAKFAST FLAT BREAD/PIZZA’S: [Photograph by: Handout , Egg Farmers of Ontario]
Planning and packing food to take camping can seem a bit overwhelming. Here is a suggestion to keep the cooler light and tummies satisfied.
The flatbreads are made using store-bought pizza dough and are simply cooked on a grill over a fire.
BREAKFAST FLATBREADS:
500 g (1 lb) store-bought whole-wheat pizza dough
125 ml (1/2 cup) extra-virgin olive oil
3 cloves garlic, crushed
1 pkg (200 g) fresh mozzarella, thinly sliced
500 ml (2 cups) fresh spinach leaves
4 large ripe tomatoes, thinly sliced
5 eggs
Salt and pepper, to taste
METHOD:
In a saucepan, heat oil and garlic over medium heat, about 4 minutes. Remove from heat and let sit for 10 minutes. Strain oil, discarding garlic, and let cool. (Make-ahead: Cover and keep for up to 4 days in camp cooler.)
On a lightly floured surface, divide dough into 5 equal portions. (You can use the top of a clean plastic bin or cutting board, when camping.)
Shape each portion of dough into disks approximately 1 cm (1/2 inch) thick and 18 cm (7 inches) in diameter. Put disks on a lightly oiled rimmed baking sheet. Dust top with flour and top with sheet of oiled parchment paper. (Make-ahead: Cover for up to 2 hours.)
Slide dough rounds onto outdoor grill and cook over fire. Cook each disk, one at a time, for about 30 seconds or until grill marks appear on bottom of rounds. Turn and grill on other side for about 1 minute. Transfer to clean work surface.
Brush top of each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Crack 1 egg into centre of each flatbread.
Season flatbread with salt and pepper. Cover grill with greased aluminum foil and slide flatbread back onto grill and cook, tented with tin foil, until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for 2 minutes before cutting. Continue process until all flatbreads are cooked.
Makes 5 servings.
MY WENK:
Jy kan natuurlik ook net ‘n pak of 2 pita’s koop, sny hulle oop, rooster oor die kole en volg dan die resep
BREAKFAST SPANSPEK :
Gehalveer, verwyder pitte, gooi keuse van joghurt in, meusli en voiila, ontbyt en nie eers 'n vuil papbak nie !!!!
HEERLIKE ONTBYT CROISSANTS: [OUMA BEER]
Koop croissants vir die aantal persone wat daar is.
Maak 'n lekker klomp growwe roereier gaar.
250g brosgebraaide repies spek. [2 per croissants]
Sny skywe tamatie, nie te dik nie.
Skyfies kaas.
Sout en peper na smaak.
SO MAAK JY :
Maak jou croissants lou-warm, smeer met botter of nie.
Sit nou op elke croissants, skyfie tamatie, skyfie kaas, roereier, spek en geur na smaak.
Jy kan ook dit gou weer bietjie warm maak in mikrogolf tot kaas gesmelt het, maar dis nie nodig nie.
Lekker en weer 'n bietjie iets anders.
HAMSTEAK, EIER EN PAP ONTBYT: [OUMA BEER]
Koop van hierdie lekker hamsteaks en braai soos jy spek sou braai.
Bak 'n lekker sagte eiertjie of volgens jou keuse.
Maak 'n bietjie pap, maar nie stywe pap nie, moet romerig wees, vir botter, suiker en bietjie melk.
Bedien dit lekker warm.
Jy kan hierby 'n halwe gebakte tamatie eet.
Jy kan ook gebraaide dun boereworsie of varkworsie bedien.
Jy kan ook roosterbrood hierby bedien.
Lekker en dis nie meer die gewone boaring ontbyt nie!
ONTBYT IN GEBRAAIDE SAMPIOEN: [OUMA BEER]
1 of 2 pakke groot sampioene
1 dosyn eiers
Tamatieblokkies of gekapte pepperdews
1 pak bevrore Mc Cain's spinasie
geur met sout en peper
SO MAAK JY:
Maak lekker growwe roereier of maak dit soos 'n omelet en roer dit dan dat dit grof is. [eiers, vir elke eier wat jy gebruik 1e water, sout en peper en ½t bakpoeier vir elke 2 eiers, jy kan gerasperde cheddarkaas ook byvoeg]
Dreineer die spinasie en roerbraai die vinnig in botter, jy kan fyn gekapte ui bysit.
Rooster die sampioene in 'n pan met botter of op die rooster tot gaar en goed warm.
Bou dan jou ontbyt deur die spinasie op sampioen te sit, dan die roereier en dan die tamatieblokkies of pepperdews en geur met sout en peper.
Flippen lekker en vullende, een of 2 van hierdie sal jou magie beslis vol kry, tensy jy die heel groot sampioene gebruik, dan is een beslis genoeg.
Bedien met koffie of glasie vars vrugtesap.
CAMPFIRE SAUSAGE, EGG AND CHEESE MUFFIN SANDWICHES:
For breakfast, we made Sausage, Egg, and Cheese Muffin Sandwiches. It may sound easy to make, but I cooked all 1 dozen eggs at the same time!
Serving Yield: 12 sandwiches
What you will need:
- Food -
1 Dozen Large Eggs (Do not get Jumbo, they are too large)
1 Dozen English muffins of your choice (I bought 1 package of 6 Thomas’ Original English Muffins and 1 package of 6 Thomas’ Whole Wheat English Muffins).
12 Sausage Patties (We had Johnsonville Pork Sausage Patties)
12 slices of cheese (We had Kraft American Singles).
1 Can of cooking spray (We used Crisco Spray Olive Oil)
Optional: Salt and pepper and any other spices you may want to add.
- Equipment -
1 Steel or Aluminum 12-Cup Muffin Baking Tray
1 Steel or Aluminum Baking Pan (The same size or a bit larger than the Muffin Tray)
1 small bowl (for opening and scrambling eggs)
1 Fork
1 Large Frying Pan (We used a large cast iron skillet)
and of course:
1 Campfire with grilling surface (We used a grilling rack set about 1 foot above the campfire).
Directions:
Warm up your skillet for about 2-3 minutes by placing it on the grill. After your skillet has heated up (you can sprinkle a lit bit of water on the pan to test if it is hot. If the water jumps around on the pans and boils immediately, then the pan is good to go), place as many sausage patties into the skillet as you can and allow them to cook until nice and browned on each side.
Eggs and Sausage over the campfire.
Spray a touch of cooking spray into each muffin tray cup. One at a time, crack an egg into the bowl, lightly scramble it, add spices to taste, and then pour into a cup in the muffin tray. It is important that you lightly scramble the egg and do not whip it; whipping the egg will only make the egg take longer to cook. When all 12 cups have been filled, place the muffin tray on the grill. Place as many English muffins on the baking tray as possible and then place the baking tray directly on the muffin tray, making sure to cover all of the cups in the muffin pan. Depending on the heat and focus of the fire, you may want to check the eggs every 5 minutes (and possibly rotate the tray 180 degrees) to make sure that they do not overcook. Also, after 5 minutes, flip the muffins over and allow them to toast for an additional 5 minutes.
Whipped Eggs fluff up and rise out and lift the tray above.
Once the eggs and sausages are done cooking to your liking, you can remove them from the grill. What is nice about this setup, is that the eggs should easily slide out of the muffin tray cups once they are completely cooked and all 12 should be done at once. To serve, simply open a toasted English muffin and stack on an egg, a sausage patty and a slice of cheese and Voila!… Sausage, Egg, and Cheese Muffin Breakfast Sandwich.
Bon Apetit!
-Vic
CAMPING BREAKFAST IN A PAPER BAG: [Alan Henry]
The next time you go camping, pack some eggs and bacon for breakfast. Sure, you could bring a skillet, but grab some brown paper bags instead—they get the job done just as quickly, and you can make breakfast for everyone on the trip at once.
This tip uses the same basic principle we used when we fried an egg with a sheet of paper and some binder clips—namely that paper, when properly oiled, won't catch fire at controlled temperatures. Line the bottom of the paper bag (and up the sides a little) with strips of bacon, then crack the eggs into the little bacon boat you'll have going on at the bottom of the bag. Make as many bags as you like, then pop them over the camp stove or grill on a grate and wait.
Lakeland Gear says you'll know the food's done when the grease from the bacon soaks up the sides of the bag about halfway. Pass out the bags, grab a fork, and enjoy. It's a fun campfire (or backyard grill!) trick that requires little prep time
BREAKFAST HAM AND EGG CRÊPE SQUARES: [ALL JOY FOODS]
Need a special recipe for your Sunday morning breakfast? This one is sure to win the family over.
Ingredients
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 large eggs
3 tablespoons melted butter
9 thin slices ham
9 eggs
Chopped fresh parsley
All Joy Worcestershire Sauce
Directions
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 100. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once
All Joy Worcestershire Sauce makes a great addition.
FIVE MINUTE SPANICH POTATO OMELETTE: [NOT QUITE NIGELLA]
Makes 1 x 24cm diameter omelette or 4 x 12.5cm omelettes with 2 eggs each
150grams of a 185gram bag of lime and black pepper potato chips (or use your favourite ones) and just eat he the rest while cooking
rest while cooking.
6 eggs
2/3 cup grated cheese
1 tablespoon olive oil for frying
Aioli to serve [garlic mayonnaise]
1 -2 tablespoons chopped fresh parsley or chives
METHOD:
1. In a medium to large bowl add potato chips and crush lightly. In a small bowl beat the eggs and add to the chip mixture and allow to stand for 2 minutes.
2. Add a few teaspoons of oil to a frypan and add the omelette mixture into the pan and sprinkle with cheese and fry for a few minutes until it can be carefully flipped over and cooked briefly. Scatter some chopped parsley or chives on top and serve.
DIE BESTE EIERBROODJIE: [Kosredakteur: Vickie de Beer]
Hier is die lekkerste eierbroodjies. Maak dit vir ’n ligte aandete of ’n lekker ontbyt.
Genoeg vir 4
8 snye plaasbrood, gebotter
200 g cheddarkaas in dun skyfies gesny
8 lappies goeie salami of ham
4 eiers
BESLAG:
4 eiers
60 ml (¼ k) room
sout en swartpeper
60 ml (¼ k) botter vir braai
MAAK SO:
1. Sit 4 van die gebotterde snye op ’n broodbord en pak die kaas en salami daarop, bedek met die ander 4 snye. Druk met ’n 5½ cm-koekiedrukker ’n gaatjie in die middel van elke toebroodjie.
2. Maak die beslag: Klop die eiers, room, sout en peper saam. Verhit ’n pan oor matige hitte. Smelt ’n klontjie botter daarin.
3. Doop die toebroodjies in die beslag en braai vir 5 min. of tot ligbruin aan die een kant. Draai die broodjies om, breek ’n eier in elke gaatjie en bak vir 4 min. tot die eier gaar is. Jy kan ’n deksel opsit om dit vinniger gaar te maak. Haal die broodjie versigtig uit en smul!
TURKSE ONTBYT: [kosredakteur: Vickie de Beer]
Genoeg vir 2
Jy bak die eiers in romerige jogurt en lekker speserye. Dit klink dalk vreemd, maar dit is ongelooflik lekker! Ons het vir elke ou sy eier in ’n pannetjie gebak maar jy kan ook alles in ’n groot pan bak.
80 ml (1⁄3 k) olyfolie
2,5 ml (½ t) komynsaad
2,5 ml (½ t) mosterdsaad
2,5 ml (½ t) gedroogde rissievlokkies
5 ml (1 t) vinkelsaad
5 ml (1 t) paprika
3 cm-stuk vars gemmer, gerasper
2 knoffelhuisies, fyn gekap
1 klein rooi ui, fyn gekap
1 groot rooi soetrissie, in blokkies gesny (wit vliesies en pitjies uitgehaal)
180 ml (¾ k) jogurt
4 eiers
’n hand vol oregoblaartjies
SO MAAK JY:
Voorverhit die oond tot 180 °C of maak in patboompan met kooltjies op die deksel.
1 Verhit die olyfolie in twee pannetjies (of een groot pan) en verdeel die komyn, mosterd, rissievlokkies, vinkelsaad en paprika tussen die pannetjies. Braai die speserye vir 4-5 min.
2 Voeg die gemmer, knoffel, ui en soetrissie by en braai oor lae hitte tot sag (verdeel steeds alles).
3 Skep die jogurt op die speserye en soetrissiemengsel, roer liggies deur, laat warm word. Maak met ’n lepel ’n klein holtetjie en breek 2 eiers in elk van die pannetjies.
4 Bak tot die eier na smaak gaar is – sowat 7-8 min. vir ’n sagte eier en 10 min. vir ’n harder eier. Strooi die orego oor en sit voor met plaasbrood vir die mopslag.
ALLES IN EEN ONTBYT: [Kosredakteur: Vickie de Beer]
Genoeg vir 6-8
So min moontlik skottelgoed, dis wat ek in ’n ontbyt soek.
30 ml (2 e) olyfolie
1 kg boerewors
1 groot ui, fyn gekap
3 knoffelhuisies, fyn gekap
150 ml witwyn
’n hand vol rosatamaties, middeldeur gesny
1 x 410 g-blik witbone
1 x 410 g-blik Italiaanse tamaties
6 groot bruin sampioene
6 eiers
’n hand vol basiliekruidblare
’n hand vol orego
SO MAAK JY:
Voorverhit die oond tot 180 °C OF in platboompan met kooltjies op die deksel.
1 Smeer die wors met ’n bietjie olie en rooster vir sowat 10 min. in die oond tot amper gaar.
2 Voeg die ui, knoffel en witwyn by die wors en skraap die vleissappe met ’n spaan los. Rooster vir 5-7 min. tot die ui sag is. Voeg die tamaties, geblikte tamaties en bone by.
3 Sit die sampioene bo-op en verhit tot die sous borrelend warm is.
4 Maak met die agterkant van ’n lepel holtes in die warm sous. Breek elke eier in ’n koppie en skink een vir een versigtig in die holtes. Sit terug in die oond en bak tot die eierwit ondeursigtig is en die geel sag.
5 Strooi basiliekruid en orego oor en sit warm voor met baie roosterbrood.
WENK:
Vervang die blik Italiaanse tamaties deur Mexikaanse tamaties as jy van ’n bietjie byt in jou ontbyt hou.
ROMERIGE EIERGEBAK: [Kosredakteur: Vickie de Beer]
Hierdie gereg is ryk en lekker! Sit dit as ’n spesiale laatontbyt of ligte aandete voor. Ons het ’n oulike posjeerpannetjie raakgeloop, maar as jy nie een het nie, kan jy die eiers net sag kook, of probeer om dit in kokende water te posjeer.
Genoeg vir 4
8 eiers
125 ml (½ k) witwynasyn
125 ml (½ k) room
125 ml (½ k) gerasperde parmesaan
’n paar takkies tiemie, net die blaartjies
sout en swartpeper
’n raspertjie neutmuskaat
vars plaasbrood om die sous mee op te vee
ekstra parmesaan vir bo-op
OM EIERS TE POSJEER:
1 Maak ’n middelslagkastrol halfvol water. Gooi die asyn by en laat die water borrelend kook. Maak met ’n houtlepel ’n draaikolk in die middel van die kastrol.
2 Breek 1 eier op ’n slag en laat val saggies in die draaikolk. Gooi met ’n lepel van die water oor die eier sonder om die eier te breek.
3 Kook vir 3-4 min. Haal die eier versigtig met ’n gaatjieslepel uit en sit in ’n oondvaste bak of diepbord. Moenie die eiers te gaar maak nie, want dit gaan verder in die oond bak.
GEBAKTE EIERS:
1 Meng die room, parmesaan, tiemieblaartjies, sout, peper en neut in ’n mengbak en gooi oor die eiers in die diepbord of oondvaste bak.
2 Verhit die oondrooster. Bak die eiers tot die kaas gesmelt is en liggies begin verkleur. Strooi nog parmesan oor.
3 Sit warm voor met vars, krakerige brood waarmee die room opgevee kan word.
PAP EN LEWER: [OUMA BEER SE RESEP]
Maak 'n pot lekker krummelpap. Moenie enigiets by die krummelpap voeg nie, want die lewer het genoeg geurigheid.
LEWERPOT:
Genoeg lewer [hoender, skaap of bees in repies gesny]
Margarien/olyfolie
Sampioene gesny
Uie
Spek
Room of melk
Knoffel gekneus
Suurlemoenpeper en Aromat
Suurlemoensap
SO MAAK JY:
Braai die uie en spek in die margarien/olyfolie tot deurskynend en gaar, voeg knoffel by en roerbraai vir 'n rukkie.
Roerbraai nou die skoongemaakte lewer wat in repies gesny is daarby en voeg ook die gesnyde sampioene by, braai tot ligbruin.
Lewer moet nog effe pienk wees.
Voeg nou die res van die bestanddele by om 'n lekker laaaaang sous te maak en kook goed deur.
Jy kan ook gerasperde kaas hierby voeg en gekapte pietersielie.
PAP EN WORS ONTBYTBROODJIE: [BRêKFIS MET DERRICK - RSG ONTBYT]
(Bedien 3 – 4)
STYWE PAP:
3 K water
2 t sout
1 K mieliemeel
1 – 2 E botter
½ k vars mieliepitte
Verhit die water en sout in ‘n medium kastrol tot kookpunt. Voeg die mieliemeel daarby en roer tot gaar, ongeveer 12 – 15 minute. Roer die botter en mieliepitte by.
PAP EN WORS:
± 3 Varkworsies / hoenderwors / boerewors, die lengte van die broodpannetjie.
Voorverhit die oond tot 180°C. Voer ‘n 18 cm x 5 cm broodpannetjie met kleefplastiek uit. Verwyder die derm om die wors. Skep ongeveer die helfte van die pap in die broodpannetjie. Pak twee stukke wors in die lengte van die broodpannetjie en plaas ‘n derde stuk wors daarop. Skep die res van die mieliepap in die broodpannetjie om die wors te bedek. Maak die oppervlak netjies en glad en bak vir 25 – 30 minute. Verwyder van die oond en sodra dit effens afgekoel het, keer die ‘pap en wors’ uit en sny in skywe. Bedien met tamatie smoor.
MY WENK:
Bak hom in jou Buksie of soos jy potbrood sou maak.
Kan ook bedien met 'n lekker sampioen-kaassous.
BREAKFAST CASSEROLE: [From the HomeCook]
Prep time: 15 min
Cook time: 25 min
Yield: 1 pan
Serving size: 10
Calories per serving: 387
Ingredients:
1 (32-ounce) package frozen hash brown potato
1 (16-ounce) package sausage
1/3 cup melted butter
1 teaspoon salt
1 teaspoon pepper
1/2 medium onion
1/2 red bell pepper
12 eggs
1/2 cup milk
1 1/2 cups cheese
Directions:
In a greased pan add 1 bag of hashbrowns, then drizzle with the melted butter. Add the salt and pepper and bake at 450 for about 20min until they start to brown.
While the hashbrowns are cooking, brown the sausage in a frying pan with onion and bell peppers.
Add 10 to 12 eggs and milk into a large bowl and beat until evenly scrambled. Salt and pepper to taste
Pour sausage over cooked hashbrowns, then pour the beat eggs over evenly.
Bake in the oven at 350 for about 10min. Pull out and cover with Cheese and put back in for another 10min to 15min.
MY WENK:
Maak in jou Buksie of in swartplatboompan soos 'n frittata, sit kooltjies op die deksel.
FYNGEDRUKTE AVO, GEROOKTE SALM EN GEPOSJEERDE EIER:
Neem geroosterde brood of saadbrood.
Smeer met marmite.
Sit dan fyngedrukte avo bo-op, met stukkie gerookte salm en 'n geposjeerde eier.
Sout en peper na smaak.
Kan ook gerasperde kaas bo-oor strooi.
Heerlike vullende ontbyt.
Geniet saam met glasie vrugtesap en daarna 'n lekker koppie boeretroos.
HASH BROWN BREAKFAST CASSEROL: [MR FOOD]
If you need to keep this casserole warm until the excitement dies down, cover it with foil and put it in a 200° oven.
Makes 8 servings
Ingredients
•1kg ground hot pork sausage
•¼ cup chopped onion
•2½ cups frozen cubed hash browns
•5 large eggs, lightly beaten
•2 cups (8 ounces) shredded sharp Cheddar cheese
•1 3/4 cups milk
•1 cup all-purpose baking mix
•¼ teaspoon salt
•¼ teaspoon pepper
•Toppings: picante sauce or green hot sauce, sour cream
•Garnish: fresh parsley sprigs
Directions
Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.
MY WENK:
Doen dit in jou platboompan met 'n deksel of sit swaargewig foelie oor of in jou Buksie-oond.
JANINE SE HART EN NIERTJIE-ONTBYT: [BOEREKOS]
1 ui, fyngekap
1 E botter
2 skaapharte, skoongemaak en opgekap
4 niertjies, skoongemaak en opgekap
3 t vars tiemie
2 k vleisaftreksel
4 E meel
sout en peper
MAAK SO:
Braai die ui in die botter.
Voeg die hart- en niertjiestukkies en die tiemie daarby.
Smoor vir ‘n halfuur teen ‘n lae temperatuur sodat dit water trek.
Meng die vleisaftreksel en die meel en voeg dit by die hart en niertjies in die kastrol.
Geur met sout en peper en roer gedurig terwyl dit deurkook om te verdik.
Bedien op roosterbrood.
MAROKKAANSE EIERS VIR ONTBYT:
(bedien 4)
4 eiers
500 g tamaties, geskil en pitte verwyder
60 ml olyfolie
4 sprietuie, gekap
4 knoffelhuisies, fyn gekap
5 ml komynsaad
varsgemaalde swartpeper en sout
handvol pietersielie, gekap
MAAK DAN SO:
Braai die uie, knoffel en komyn in die olyfolie tot dit begin verkleur. Roer die tamaties by en geur. Prut vir 10 minute.
Breek die eiers oop in die sous. Laat prut tot dit gaar is.
Strooi die pietersielie oor voor opdiening.
Bedien op brood.
SWITSERSE ONTBYT: [JUNGLE OATS RESEPTE]
500 ml Jungle Oats
1 L jogurt (geur van eie keuse)
250 ml melk
30 ml suurlemoensap
30 ml heuning
2 appels, grof gerasper
100 ml droë vrugte en/of neute
knippie sout
vrugte van u keuse vir
garnering (opsioneel)
SO MAAK JY:
1. Meng Jungle Oats, jogurt en melk saam en laat oornag in yskas.
2. Voeg suurlemoensap, heuning, appel, droë vrugte, neute en sout by mengsel.
3. Skep in ontbytbakkies en versier met vrugte van u keuse.
Lewer 4 porsies.
POACHED EGGS AND AVO ON TOAST: [By Jen T - Photo by PaulaG]
Prep Time: 10 mins
Total Time: 15 mins
Servings: 4
About This Recipe
"These take poached eggs to a new level :) Use thick slices of a wholegrain bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner :) The cooking time is for bringing the water to a simmer and poaching the eggs. If you are short of time or don't have lemon or lime juice just mash half an avocado straight onto each slice of toast, sprinkle with salt & pepper and follow rest of recipe."
Ingredients
4 eggs
2 ripe avocados
2 teaspoons lemon juice ( or juice of 1 lime)
4 slices thick bread
1 cup cheese ( grated, edam, gruyere or whatever you have on hand)
salt & freshly ground black pepper
4 teaspoons butter ( for spreading on toast)
Directions
1.Poach eggs using your favourite method.
2.Meanwhile cut the avocados in half and remove the stones.
3.Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
4.Mash roughly using a fork.
5.Toast the bread and spread with butter.
6.Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
7.Sprinkle over the grated cheese and serve immediately.
8.These are also nice with either fresh or grilled tomato halves on the side.
DUIWEBORSIES EN SLAPPAP: [LAPA RESEPTE]
12 Duiweborsies Skoongewas
sout en peper
MAAK SO GAAR:
Verhit dikboom pan met olie en botter.
Maak die borsie medium gaar .
Verwyder uit pan.
SOUS:
3 tlp koekmeel
Halwe tlp sout
2 tlp bruinuie soppoeier
MAAK DAN SO:
Strooi die mengsel in die pan saam met die oorblywende olie waarin die borsies gebraai is.
Die mengsel sal die olie absorber
Voeg klein hoeveelhede melk by en roer .
Sodra dit verdik voeg nog melk by tot sous na jou smaak .
Perskebldtjan so halwe tlp.
Plaas borsies terug en roer deurmekaar .
Skep 6 borsie en sous oor die slappap.
Met twee eiers
Geniet jou ontbyt
SLAPPAP:
Meng 6 koppies koue water met 12 eet lepels mielie meel in ‘n ysterpot.
1 tlp sout.
Plaas op stoof roer (Whisck) aanhoudend tot die pap kook sit deksel op en verminder die hitte.
Na vyf nim roer die pap weer herhaat twee maal (15 min ).
Die pap sal beslis gaar wees as die metode gevolg word.
BAKED EGGS AND BACON IN POTATO BOWLS: [Idaho Sunrise]
(Adapted from The Village Cook)
Ingredients:
1 large baked potato (russett or sweet)
1 Tbsp. butter
2 eggs
2 strips bacon, cooked and crumbled
2 Tbsp. shredded cheddar or gouda cheese
1 Tbsp. fresh parsley, chopped
salt and freshly ground black pepper
Method:
Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
Ali’s Tip:
Feel free to experiment with seasonings on these! Especially if you tried this with sweet potatoes, I imagine some more savory (or spicy!) seasonings would be great!
MY WENK:
Kan in jou platboompan gemaak word met deksel op en kooltjies op die deksel of in jou Buksie-veldoond of draai toe in foelie en bak gaar op jou rooster, moet dan net nie omdraai nie en sorg dat die aartappel nie omval nie.
EASY BANANA PANCAKES/FLAP JACKS:
Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 large eggs
1 1/4 cups whole milk
4 tablespoons unsalted butter, melted
2 ripe bananas, sliced
Directions:
1.In a medium-size mixing bowl, whisk together all your dry ingredients
2.In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.
3.Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Be careful not to overmix, that will make the batter tough. Leave a few lumps for tender pancakes.
4.Place your a large non-stick pan over a medium-high flame and let the surface get hot. It's hot enough when you sprinkle a few droplets of water over the surface and they evaporate.
5.Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
6.For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use the back of a spoon to spread the batter into a circle.
7.Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
BREAKFAST MINI PIZZAS: [MR FOOD - photographer: Ken Burris]
Pizza’s not just for dinner! Here we combine two kid favorites—mini pizzas and scrambled eggs—for a breakfast treat adults and kids will both love.
Ingredients
Total Time: 10 minutes
1 large egg, beaten
2 tablespoons prepared marinara sauce
1 whole-wheat English muffin, split and toasted
2 tablespoons shredded Italian cheese blend
2 slices pepperoni, (optional)
Directions
1. 1 serving
2.Preheat oven or toaster oven broiler.
3.Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes.
Spread marinara sauce on English muffin halves. Top with the scrambled egg, cheese and pepperoni (if using). Broil until the cheese is melted, 1 to 3 minutes
ASPARAGUS AND DOUBLE SMOKED BACON POPOVER: [25 GRILLING RECIPES]
Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
1 – 2kg asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
1 leek, thinly sliced
1 tablespoon butter
½ cup milk, warm
3 large eggs, room temperature
½ cup flour
salt and pepper to taste
1 cup gruyere, shredded
Directions
1.Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
2.Rinse the asparagus under cold water and pat dry.
3.Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
4.Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
5.Add the butter to the skillet and let it melt.
6.Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
7.Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
8.Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.
GRILLED PORTOBELLO MUSHROOMS WITH EGGS, SPINACH AND ROASTED PEPPERS:
Serves 2
2 large portabello mushrooms
4 organic, free-range eggs
2 cups spinach
1/4 chopped Spanish onion
1 clove garlic, minced
1 tsp dried thyme
1 tbsp fresh chopped parsley
2 tbsp freshly grated Parmesan
1/4 cup sliced roasted red pepper
Salt and pepper to taste
Olive oil
WHAT TO DO:
Heat the grill. Drizzle olive oil over both sides of the mushrooms, sprinkle the thyme over, season with salt and pepper and grill for 15 minutes until the mushrooms are soft, about 15 minutes, turning once.
In a skillet, heat 1 tsp olive oil and saute the onions and garlic for about 2 minutes, and add in the spinach. Toss until the spinach are wilted, about 5 minutes. Divide on to two plates.
In a medium bowl, beat the eggs until fluffy and season with salt and pepper and half the parsley. Heat 2 tsp olive oil in a skillet (you can use the same one you did for your spinach), pour in the eggs and gently scramble the eggs over medium heat until the eggs are cooked. Sprinkle the parmesan cheese over.
On the bed of wilted spinach, arrange one mushroom cap on top with the smooth edge facing down. Spoon the eggs on top of the mushroom, top with roasted peppers and garnish with remaining parsley. Repeat for the other mushroom.
SAUSAGE AND EGG BREAKFAST CASSEROLE
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 8 servings
Ingredients
1- 2kg spicy pork sausage
7 eggs
2 cups milk
7 slices white bread, cut into small cubes
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
7 oz can of mushrooms, drained
¼ cup chopped onion
2 tbsp chopped fresh parsley
¼ cup chopped green peppers
HOW TO COOK:
1.Brown sausage in skillet.
2.Drain excess fat from sausage in colander & set aside.
3.In large mixing bowl, mix all ingredients except for bread cubes & sausage.
4.Gently stir in bread cubes & sausage.
5.Spoon into 9 x 14 casserole dish.
6.Cover & refrigerate overnight (I've refrigerated mine as long as 16 hours & it turned out great!).
7.When ready to bake, preheat oven to 375.
8.Remove casserole from refrigerator and let sit 20-30 minutes before placing in oven.
9.Bake for approx 1 hour, or when center is firm.
MY WENK:
Maak hierdie in jou platboompan met deksel op en kooltjies op die deksel.
NUTELLA AND BANANA TOASTED SANDWICH:
Quick tip: toasted sandwiches
My snackwich machine has just gone on the blink, which is a bit of a shame, but it’s a good excuse to make old-fashioned toastie on the stove top. Slide the sandwich onto a heated frying pan and top with a side plate. Place a heavy can (like one filled with baked beans – with the label off) on top and use this to weigh down and flatten the sammie. For a decadent one, try spreading the bread with Nutella.
SPREAD NUTELLA ON BREAD WITH SLICED BANANA and make your toastie! Delish!!!!!
MY WENK:
Maak dit in jou toeknyprooster oor die vuur. Dis gevaarlik lekker!
Jy kan dit ook in jou sandwich maker maak.
Nog lekkerder is om dit as nagereg met vla te bedien.
PILCHARD OMELETTE WITH OLIVES AND TOMATO: [by Bertus Basson]
Description:
Serving: 2
Ingredients:
For the omelette:
5 eggs
30g butter
salt and pepper to taste
For the filling:
1 tin Lucky Star Pilchards, drained (keep the sauce)
50g olives, pipped and quartered
40g red onions, chopped
50g parmesan cheese, grated
Method:
1.Break the eggs in a bowl and whisk thoroughly
2.Melt butter in a non-stick pan and add the eggs, folding over with a spatula
3.Add the filling ingredients once the egg is almost set
4.Fold the omelette one side over the other
5.Dress the omelette with the sauce from the pilchards
6.Season and serve hot with toast
LUMBERJACK OMELET: [MR FOOD]
Get your day off to an energizing start with our Lumberjack Omelet. With its trio of ingredients sure to have you going hog wild over, this tasty breakfast guarantees you'll make it through your busy day.
Serves: 1
Cooking Time: 5 min
What You'll Need:
1 teaspoon olive oil
1/4 cup cooked sausage
1/4 cup diced cooked ham
2 tablespoons bacon bits
2 tablespoons chopped onion
3 large eggs, beaten
1/4 cup shredded Colby Jack cheese
What To Do:
1.In a small skillet, heat oil over medium heat. Add sausage, ham, bacon bits and onion. Saute 3 to 4 minutes, or until heated through. Remove from skillet and set aside.
2.Add eggs to skillet and stir gently for 1 minute; stop stirring and allow egg to set up 1 to 2 minutes. Top eggs with meat mixture and sprinkle with cheese. Fold omelet in half, and serve.
PAD THAI OMELETTE:
All of the flavours of pad thai wrapped in a tasty omelette. Now you finally have an excuse to have pad thai for breakfast!
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
1 tablespoon water
1 teaspoon tamarind concentrate (or the juice from 1/2 lime)
2 teaspoons fish sauce (or soy sauce)
2 teaspoons palm sugar (or brown sugar)
1 teaspoon chili sauce
1 tablespoon oil
4 shrimp, peeled and deviened
2 shiitake mushrooms, sliced
1 shallot, finely diced
1 clove garlic, chopped
1 cup bean sprouts
1 green onion, sliced
1 tablespoon roasted
peanuts, chopped
1 birds eye chili, sliced (optional)
cilantro to taste
1 teaspoon butter
2 eggs, lightly beaten
1 teaspoon fish sauce (or soy sauce)
lime wedges
Directions
1.Heat the water, tamarind, fish sauce, sugar and chili until the sugar is dissolved and set aside.
2.Heat oil in a pan over medium-high heat.
3.Add the shrimp, shiitake, shallot and garlic and saute for 2 minutes.
4.Add the sauce, bean sprouts, green onion and peanuts and cook for 1 minute.
5.Add the chili and cilantro and remove from heat and set aside.
6.Wipe out the pan and melt the butter over medium heat.
7.Mix the eggs and the fish sauce, pour them into the pan and cook until almost set, about 2 minutes.
8.Spoon the shrimp mixture onto half of the omelette and fold the other half over.
POACHED EGGS ON TOAST WITH CHIPOLTLE MAYONNAISE:
Open faced bacon, avocado and poached egg sandwich with creamy chipotle lime mayonnaise.
Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
4 eggs
4 slices bread, lightly toasted (I used multigrain)
1/4 cup chipotle lime mayo (see below)
2 avocados, sliced
8 slices bacon, cooked
Directions
1.Bring a large pot of water to a boil and reduce the heat to medium.
2.Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
3.Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
4.Repeat for the remaining 2 eggs.
5.Assemble sandwiches and enjoy.
Chipotle Lime Mayo
Spicy hot and smoky chipotle peppers mixed with creamy mayo and a hint of lime.
Servings: makes 1/2 cup
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
1/2 cup mayonnaise
1 chipotle chili in adobo sauce or to taste, chopped
1 teaspoon adobo sauce
1/2 lime, juice
Directions
1.Mix everything.
ULTIMATE BREAKFAST BURRITO -CASSEROLE STYLE:
Breakfast burritos are filling, easy to make, and wonderful to eat. This versatile recipe can be reconfigured into a grab-and-go burrito, perfect for the mornings you’re dashing out the door.
Cook time: 25 minutes
Serving size: 6
Ingredients:
6 eggs, scrambled
1/2 pound of favorite breakfast sausage
1/2 onion, diced
1/2 green bell pepper, diced
3 cups frozen hash brown potatoes ( or three medium potatoes, diced, which could be precooked)
1 cup multi-cheese shredded cheese
1 (14-ounce) can green chili or enchilada sauce
salt
pepper
taco seasoning mix
4-6 flour tortillas
Directions:
Preheat oven to 350°F. Brown sausage; drain fat, and set aside. Fry potatoes in skillet until golden brown. Add peppers and onion to potatoes; sauté for several more minutes. Add salt and pepper along with favorite seasonings.
Spray a 13x9 baking dish with non-stick spray. Cut flour tortillas in pieces and line bottom of prepared baking dish with them. Carefully fold all ingredients together. Sprinkle cheese on top. Bake for 25 minutes.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
SPEK FLAP JACKS:
Bros gebraaide streepspek.
Maak 'n baksel flap jack deeg aan en doen die volgende:
Maak jou platboompan warm met olie/botter.
Skep nou skeppies deeg in die pan en plaas 'n spekstukkie bo-op.
Braai dit nou gaar en geniet saam met kaas en maple/gouestroop of met 'n gebakte eier en tamatie of roereiers.
BAKED BELL PEPPER BASKET: It’s For Breakfast [The Players]Per baked egg served, you’ll need:*
1/2 bell pepper, cut in half lengthwise and seeded
1/2 slice bacon (from foraged hogs)
1 egg (from pastured hens)
1 oz. cheddar cheese (where to buy cheese from grass-fed cows)
*NOTE:
Get creative! Use whatever veggies, meats, or cheeses you have on hand that you like putting in an omelet.
THE HOW TO:
Preheat your oven to 375F. Fill the bottom of a jelly roll pan with 1/8 inch water; set aside.
Place sliced bacon in each bell pepper basket. Crack egg open into the basket on top of bacon. Top with cheese. Transfer to jelly roll pan.
When all servings are assembled and oven is preheated, bake the Bell Pepper Baskets for 30 minutes.
When done, remove from oven and serve immediately. Enjoy!
BIKER BRESEP ALETTA LINTVELT FOTO MYBURGH DU PLESSIS]
Vir 6
Voorbereityd 20 minute
Gaarmaaktyd 20 minute
Die Overberg is ’n gewilde bestemming onder motorfietsryers, en die manne hou daarvan om iewers af te trek vir ontbyt. Die Napier-padstal is bekend vir sy alles-in-een-ontbyt in ’n swartpan – hierdie is ons maklike kampweergawe daarvan.
Jy benodig
VIR DIE FRIKKADELLE
2-3 eetlepels botter
6 repies spek
500 g boerewors
½ soetpatat, fyngerasper
½ koppie sampioene, fyngekap
½ ui, fyngerasper
2 eetlepels rissiemarmelade
1 knoffelhuisie, fyngekap
VIR DIE SOUS
2 blikke (410 g elk) tamatiesmoor (ons het Rhodes Tomato Braai Relish gebruik)
1 rooi soetrissie, gekap
6 eiers
½ koppie gerasperde cheddar of gekrummelde fetakaas
SO MAAK JY:
1.Verhit die helfte van die botter in die pan en braai die spek tot bros. Dreineer dit op kombuispaper en kap dit dan in blokkies.
2.Druk die vleis uit die wors en meng dit met die res van die frikkadelbestanddele in ’n bak. Vorm 24 snoepgrootte bolletjies en sit dit in die yskas vir 30 minute – dit sal vir tot vier dae hou.
3.Smelt die res van die botter in ’n groot swaarboompan en braai die frikkadelle totdat dit gaar en goudbruin is.
4.Skep die frikkadelle uit, maar hou die pansappe. Keer die blikkies smoor daarin uit, voeg die soetrissie by en laat dit vir ’n paar minute saam prut.
5.Pak die frikkadelle terug in die pan. Maak met ’n lepel ses holtes in die smoor en breek versigtig ’n eier in elk. Sit die deksel op en laat dit vir nog 4 minute prut totdat die eierwit gestol het, maar die geel nog loperig is.
6.Sprinkel die kaas oor en sit dit dadelik voor saam met roosterbrood.
WENK
Jy kan die rou frikkadelle ook oop op ’n bord vries en dit daarna in ’n Ziplocsakkie pak. Die frikkadelle sal vir tot drie maande in die vrieskas hou.
BREAKFAST BACON AND MAPLE MEATBALLS: [PALE OMG]
Serves: 4
INGREDIENTS:
1 - 1½kg breakfast sausage (no sugar added)
1 sweet potato
4oz button mushrooms (I used half a container of sliced button mushrooms)
½ yellow onion, peeled
2 tablespoons maple syrup
5-6 slices of bacon
1 garlic clove, minced
salt and pepper, to taste
INSTRUCTIONS:
1.Preheat oven to 375 degrees.
2.Place your bacon slices in a pan over medium heat. Cook on both sides until crispy, place on a paper towel to soak up the excess fat and cool, then dice up into small pieces that would fit well in meatballs. Duh.
3.Place your sweet potato in a food processor with the shredding attachment. Shred your sweet potato, remove contents, then shred it once more. You want it pretty fine.
4.Then shred your onion and mushrooms in the same container with the sweet potato that was shredded twice.
5.Add your sweet potato, mushrooms, and yellow onion to a bowl along with your breakfast sausage, maple syrup, garlic clove, diced bacon, and salt and pepper and mix well. Your hands are your best tools.
6.Place parchment paper on a baking sheet then start making your meatballs.
7.What is helpful is using an ice cream scoop so they are all the same size. Roll the scooped out balls in your hands and place on a baking sheet. Repeat until all your ingredients are gone.
8.Bake for 30-35 minutes until meatballs are golden brown and completely cooked through. Be sure to check one before you turn the oven off!
9.Pair your breakfast meatballs with Steve’s PaleoKrunch Cereal and some almond milk!
MY WENK:
Braai hulle buite in jou platboompan.....hierdie is 'n absolute wenner!
BREAKFAST BURGERS: [Author: From Food Network Kitchens]
THIS IS SOOOOOOO GOOD!
Total Time: 25 min
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Calories per serving: 475
INGREDIENTS:
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon drained prepared horseradish
12 ounces ground beef (80-percent lean)
8 ounces bulk Italian sausage
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup shredded cheddar (about 2 ounces)
4 english muffins, regular, sandwich-size or corn, split and toasted
1 vine-ripe tomato, thickly sliced into 4 pieces
1 cup peppery greens, such as baby arugula, mustard greens or watercress
4 large eggs
DIRECTIONS:
For the dressing:
Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.
For the burgers:
Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper.
Divide the meat into 4 pieces and form each into a 4-inch patty. Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties.
Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes. Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty. Crack the eggs into the skillet with the sausage drippings and cook to your preference. Place an egg on each burger and finish with some baby arugula on the top of the English muffin.
ALLES IN EEN PAN ONTBYT: [OVERBERG RESEPTE]
Die Engelse noem die gereg, wat net van oorskiet gemaak word, bubble en squeak.
45 ml olyfolie
1 ui, dun ringe gesny
2 knoffelhuisies, fyn gekap
2 (225g) chorizo worsies, in ringe gesny
1 x basiese oond aartappels
Sout en vars gemaalde peper
6 eiers
SO MAAK JY:
Verhit oond tot 200 grade. Verhit olyfolie in ‘n middelslag braaipan wat geskik is vir die oond. Voeg ui en knoffel by en roerbraai vir 5 minute of tot goudbruin. Voeg wors by en braai vir nog 5 minute. Sny aartappels in klein blokkies en voeg by. Braai vir 2 minute. Geur goed met sout en swartpeper. Verwyder van hitte en breek 6 eiers in pan. Plaas in warm oond en bak vir 5 minute vir sagte eiers of langer as jy dit harder verkies. Sit warm voor.
MY WENK:
Kan met gemak in platboompan gemaak word by die kamp.
WHOLE WHEAT BRUNCH BAKE: [GOLDEN CLOUD RECIPES]
Makes :6
PIE CRUST:
• 200 g Golden Cloud Krakley Wheat
• 100 g Golden Cloud flour
• 1 mL salt
• 60ml olive oil
• 60 ml of lukewarm water
• 1 egg
FILLING:
• 125g small Rosa tomatoes
• 125g small brown mushrooms, quartered
• half a small red onion, sliced and gesoteer
• 10 extra large eggs
• salt and freshly ground black pepper to taste
INSTRUCTION:
1 Sift the Golden Cloud Krakley Wheat, Golden Cloud flour and salt togetherin a large mixing bowl. Add the olive oil, lukewarm water and egg and mix well.Knead until a soft dough is formed. Cover with plastic wrap and refrigerate for1 hour.
2 Preheat the oven to 180 ° C. Grease a round pie dish and set aside.
3 Roll out the pastry on a lightly floured surface. Make sure the dough is just as big as the base and the sides of the pie dish. Prick the base with a fork.
4 For the filling:
Add the tomatoes, mushrooms and onion over the tart basis. Carefully break the eggs over the filling and add salt and pepper to taste.
5 Bake for 20 - 25 minutes or until the crust is golden brown. Make sure the stuffing is cooked and set.
6 Serve hot, garnished with rocket and 250 g crispy bacon [optional]
MY WENK:
Maak 'n braai pie hiervan in jou toeknyprooster, maar klits dan jou eiers soos met 'n omelet, bind met bietjie bakpoeier en gooi dit oor die pasteikors en vulsel. Vou versigtig toe voor jy dit op rooster sit.
VULLENDE OMELET VIR ONTBYT: [DêM NICE KAROO SPICE]
Gebruik 1 eier vir elke persoon en 1 e vloeistof (water of melk) vir elke eier.
Klits die wit van die eiers styf en sonder om die eierklitser te was, klits die geel van die eiers tot dit liggeel van kleur is. Voeg die vloeistof en sout na smaak by die geel van die eiers.
Vou die styfgeklopte wit van die eiers in die geel.
Verhit ʼn braaipan en smeer dit op die boom en aan die kante met botter of vet. Die pan moet klein genoeg wees dat die eiermengsel nie te dun uitsprei nie en goed kan rys.
Gooi die eiermengsel in die pan en maak dit gaar oor stadige hitte totdat dit opgepof en ligbruin van onder is.
Laat die pan ʼn paar minute lank in ʼn matige oond staan tot die omelet bo-op droog is. (As die omelet te lank bak, sal dit krimp en taai word.)
Maak ʼn duik in die meddel van die omelet met die agterkant van ʼn mes en maak dit los van die kante van die pan met die mes.
Streek ʼn slaplem-mes onder die een helfte in en vou dit toe oor die een helfte in en vou dit toe oor die ander helfte.
Laat dit versigtig op ʼn warm bord afgly en dien onmiddellik op.
VARIASIES:
Kaas. Srooi gerasperde kaas met ʼn skerp geur oor die omelet net voordat dit toegevou of terwyl dit gaargemaak word.
Biltong. Strooi gerasperde biltong oor net voordat dit toegevou word.
Uie. Voeg 1 e fyngekapte ui en 1 t fyngekapte pieterselie by voordat die omelet-mengsel in die pan gegooi word.
Ham. Of enige soort koue vleis of pluimvee. Maal die gaar vleis fyn en verhit dit of braai effens bruin in warm vet en strooi dit oor die middel van die omelet terwyl dit gaar word.
Groente. Meng enige gaar groente, met witsous en gebruik as vulsel vir ʼn omelet.
Vis. Maak enige gaar vis fyn, voeg sout en perer by na smaak en maak dit klam met room. Verwarm die vis en sit dit op die omelet voor-dat dit toegevou word.
Pieterselie. Braai 1 tot 3 t gekapte pieterselie in ʼn bietjie botter en voeg dit by die eiermengsel.
APPLE NACHO'S: [LEKKER VIR ONTBYT OF NET OM AAN TE PEUSEL]1 red apple, sliced thinly
1 green apple, sliced thinly
caramel sauce (recipe below)
mini chocolate chips
WHAT TO DO:
Spread apples on a plate. Put caramel in a baggie to pipe on or use a spoon to drizzle sauce over apples. Sprinkle with chocolate chips.
NOTE:
You can also serve the apples sliced with the caramel in a bowl.
BREAKFAST BUNNY CHOW:
I made it for breakfast and it was a delight!
Ingredients:
Bread quarters or big hamburger buns (known as the bunny) Onions, sliced
Green Peppers, diced (you can also use red & yellow peppers)
Mushrooms, sliced
Bacon, cubed (or leave it out)
Eggs (1 per bread quarter)
Salt, pepper
Tomato relish (optional)
Cottage cheese (optiona
METHOD:
Fry the onions, green peppers, mushrooms & bacon till done. Season.
Add either a bit of tomato relish to make it a bit saucy or smooth cottage cheese/cream cheese so that it forms a white sauce.
Spoon the cooked mixture into the bunny. Make a shallow dent in the mixture, break an egg into it. Bake in oven till egg is set. The bunny will be nice and toasted at the outside. (The mixture can absolutely be played with.)
PARMESAAN EIERS: [DIE NATHANIëL TAFEL ]
6 eiers
15ml witasyn
500g jong tamaties
1 ui, grof gekap
15ml druiwepitolie
1 takkie roosmaryn
4ml borrie
4ml gemmer
4ml kaneel
4ml neutmuskaat
4ml varsgemaalde swartpepper
70g parmesan
growwe seesout
SO MAAK JY:
Vul 'n kastrol 2/3 met water en voeg asyn by. Bring water tot kookpunt en plaaseiers versigtig in water. Kook eiers vir 6 minute en dreineer.
Plaas tamaties, ui, olyfolie, roosmaryn en speserye in pan of kastrol. Laat prut tot tamatie en ui sag is. Verwyder roosmaryn en skep in vlak oonbak.
Dop eiers af en laat staan in tamatie-mengsel. Bedek die eiers met gerasperde parmesan. Bak in die oond tot kaas begin verbruin (ongeveer 10 minute). Sprinkel liggies met growwe sout en bedien.
BACON WRAPPED EGG ON TOAST: [From Slow Cooking Kitchen]
Servings: 6
6 large eggs
6 strips thick cut bacon
6 slices whole grain bread
6 fresh button mushrooms, sliced
3 medium Roma tomatoes, diced
1 bell pepper, diced
1 teaspoon fresh garlic, minced
salt & pepper to taste
1 package Knorr’s Hollandaise sauce mix
WHAT TO DO:
Cook bacon fully but not crispy – drain – set aside to cool. Scramble the eggs – set aside. Spray 6 custard dishes with non-stick cooking spray. Wrap one slice of bacon around the inside of each dish. Add egg mixture and vegetables then place custard dishes on trivet or foil ring inside crock pot. Add about an inch of water covering the bottom. Cook on high for approximately 1 1/2 - 2 hours. Prepare Knorr’s sauce mix as directed. Serve bacon-wrapped egg omelets over toast with Hollandaise sauce.
Pleasant Tastings!
FRENCH TOAST EGG IN A HOLE: [Recipe from PocketChange-Gourmet.com]
Prep Time: 5 minutes
Cook Time: 5 minutes
A quick and delicious breakfast treat.
INGREDIENTS:
FRENCH TOAST BATTER:
1 large egg
½ to 1 cup International Delight Vanilla Caramel Creme Coffee Creamer (adjust for taste) [use cremora with a few drops of vinilla essens]
EGG IN A HOLE:
Bread - any will work, we used Arnold's Butter Split Top
Eggs for hole
Toppings of your choice - syrup, strawberries, blueberries
INSTRUCTIONS:
1.Whisk together 1 large egg and ½ to 1 cup of International Delight Vanilla Caramel Coffee Creamer (adjusting for taste).
2.Dunk bread into mixture and coat on both sides.
3.Place on 325 F griddle and cut out and remove center.
4.Add an egg and cook til browned.
5.Flip and finish cooking til browned.
6.Serve with syrup.
PESTO CAPRESE OMELETTE: [CLOSET COOKING] YUMMY!
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Servings: 1
A summery fresh basil pesto omelet with melted mozzarella and fresh diced tomatoes.
INGREDIENTS:
1 ripe tomato, diced
1 teaspoon balsamic vinegar
salt and pepper to taste
2 eggs, lightly beaten
1 tablespoon milk
1 tablespoon pesto
salt and pepper to taste
1/4 cup fresh mozzarella, torn
1 tablespoon pesto
DIRECTIONS:
1.Toss the tomato in the balsamic vinegar and season with salt and pepper.
2.Mix the milk and pesto into the eggs and season with salt and pepper.
3.Heat a pan over medium heat, pour the egg mixture into the pan and swirl it to coat.
4.Sprinkle the mozzarella onto half on the omelette and let cook until the eggs have just about set.
5.Sprinkle the tomato and pesto onto half on the omelette fold the omelette over and enjoy!
POTATO BACON EGG GRILL SANDWICH:
Preparation Time : 30 minutes | Cooking Time : 30 minutes |
Serves a hungry lot of 4
INGREDIENTS:
5 large washed potatoes, boiled, peeled and chopped
4 eggs, boiled, shelled and sliced in half
1 cup of diced bacon bits
2 spanish onions, sliced fine
2-3 garlic cloves, finely chopped
1 tablespoon herbs of your choice [I used fresh thyme and oregano] salt to taste
freshly ground black pepper
2 tablespoons passata
1 tablespoon virgin olive oil
METHOD:
TO MAKE THE SALAD:
Heat oil in a large shallow pan. Fry garlic and onion on medium heat for a minute or two till fragrant and translucent. Add the bacon. Cook for another 2 minutes. Add the potato, increase heat and stir-fry for 2 minutes, browning the potatoes slightly.
Remove from heat, sprinkle with herbs and seasonings. Stir through the passata. Serve warm.
TO MAKE THE SANDWICHES:
With cold leftover salad, heat and grease a sandwich maker/sandwich press/jaffle iron. Place a slice of toast on the hot surface. Heap 1-2 tablespoons of the leftover salad, squeeze some chili sauce over it and top it with another slice of bread. Press the sandwich down. Enjoy hot of the grill!
POTATO, PEA AND BACON FRITATTA: [CAMPING AND HIKING]
INGREDIENTS:
4 peeled potatoes cut into cubes, almost cooked
2 onions chopped
3 cloves garlic, chopped
250 g fried bacon or chorizo
1 cup blanched peas
4 eggs, beaten
1 red pepper, chopped
olive oil
hand full grated cheddar cheese(optional)
handful chopped spring onions
METHOD:
Use a big flat bottomed pot, with a lid. (for putting the coals onto.)
In your flat bottomed pot, fry the onions and red pepper in some olive oil. Add the potato and fry until it has softened and started to colour. Add the garlic and bacon and fry for another 5 minutes.
Add the peas and give a good stir, and let the pot simmer for a further 5 minutes. Pour the egg over, and spread the cheese over the top if you decide to use it.
Remove most of the coals from underneath your pot, and put as many coals as you can onto the lid. Let the pot "bake" for approximately 30- 45 minutes. (Once again this may vary according to the conditions that you are cooking in.)
Garnish with spring onions.
BILTONG, FETA AND PORCINI OMELETTE: [LEKKER BILTONG]
Taking the flavours of the Mediterranean and bringing them to your kitchen table in under 20 minutes, this dish is sure to impress your guests. For a light outdoor dinner in the Summer time, or a quick easy meal that doesn’t hold back on flavour, we’re sure you’ll love this recipe. The Greek Feta mixed with the distinct taste of Porcini mushrooms brings a certain class to this Omelette. Of course, throw in Biltong and you get flavour and texture combinations that are hard to beat.
Prep Time - 15 Minutes
Cooking Time – 8-12 Minutes
Serves – 1
INGREDIENTS:
2 Eggs
30g Feta Cheese (Cubed)
25g Red Onions (Diced)
30-50g Lekker Biltong (Diced)
15g White Mushrooms (Sliced)
1 Garlic Clove (Crushed)
1 tbsp Porcini Mushrooms
Splash of Milk
Salt & Pepper
Olive Oil
DIRECTIONS:
Begin by soaking the Porcini Mushrooms in boiling water for 15 minutes. Heat a teaspoon of Olive Oil in a large frying pan and add the White Mushrooms with a pinch of Salt and Pepper and fry for 2-3 minutes, or until they start to brown.
In a jug bring the Eggs, Milk, Onion, Garlic and whisk lightly. Add a touch more Salt and Pepper to taste and pour the contents of the jug into the pan of White Mushrooms. Cook for 2-3 minutes until the centre starts to go firm, before finally sprinkling on the Porcini Mushrooms, Biltong and Feta Cheese. Fold the Omlette in half and cook for a further 2-3 minutes until the cheese starts to melt.
Serve with a garden salad and Voila!
BOMB-LETTE: (WARNING HOT!) [LEKKER BILTONG]
For those that like it Hot! VERY HOT! We have created a very special Omelette using our Chilli & Lime Biltong that will certainly get your temperature rising! We have combined Hot Chillies, Garlic and Peppers to bring you a dish Bursting with Flavour!.. WARNING – The BOMB-lette really is only recommended for those Brave enough to handle the heat..
Serve with a Cool Yoghurt or Garlic Dip to try and Tame this Beast!
Prep Time - 10 Minutes
Cooking Time – 7-10 Minutes
Serves – 1
INGREDIENTS:
2 Eggs
20g Tomotoes (Chopped)
10g Red Peppers (Chopped)
10g Green Peppers (Chopped)
10g Yellow Peppers (Chopped)
30-50g Lekker Chilli & Lime Biltong (Shaved, Diced, Sliced)
20g Cheddar Cheese (Grated)
1 Garlic Clove (Crushed)
1 tsp Chillies (Diced)
Splash of Milk
Salt & Pepper
Olive Oil
DIRECTIONS:
In a jug beat the Eggs and the Milk before adding the Garlic and Tomatoes. Mix lightly.
Heat a tsp of Olive Oil in a Heavy Frying Pan, add the Mixture and cook on a High Heat for 2-3 minutes until the middle starts to become firm. Sprinkle the Peppers, Chillies, Biltong and Cheese over the Omelette and gently fold in half. Reduce the heat slightly and cook for a further 2-3 minutes until the cheese starts to melt.
It really is that quick and easy to make a superb dish packed full of flavour!
Serve with a Garden Salad, A cool Yoghurt or Garlic dip and plenty of Water!
BULLY BEEF AND EGGS: [UNKNOWN SOURCE]
Prepare this breakfast on a day when the stomachs have to remain fuller for longer and there’s just no time to stop for lunch.
You need (for 4 portions):
1 onion, chopped
2 tablespoons oil
1 x 300 g-tin bully beef
5 eggs
¼ cup milk
salt and pepper to taste (go slow with the salt, because the meat is already salty)
4 slices of toast
Get cracking:
Fry the onion until golden brown in half of the oil.
Remove the fat from the bully beef (if you want to) and add the meat to the onion.
Stir it with a fork to spread the bully beef into the mixture.
Beat the eggs and the milk together.
Make scrambled eggs in another pan in the rest of the oil.
Spoon the bully beef onto the toast, followed by the scrambled eggs.
VARIATION:
Tear foil into four 15 cm squares, spread butter on each square and form a well in each one.
Place the foil nests in a flat-bottomed potjie or large pan.
Spoon the mixture of onion and bully beef into the nests and make a well in the middle of the meat mixture.
Heat the potjie on the fire.
As soon as the potjie is warm, break the eggs one by one in each well (you will then use one fewer egg).
Cover with the lid and bake the eggs to the desired consistency.
Serve with toast.
BREAKFAST MINI PIZZAC: [EatingWell - photographer: Ken Burris]
Pizza’s not just for dinner! Here we combine two kid favorites—mini pizzas and scrambled eggs—for a breakfast treat adults and kids will both love.
Ingredients
Total Time: 10 minutes
1 large egg, beaten
1 tablespoons prepared marinara sauce
1 whole-wheat English muffin, split and oasted
2 tablespoons shredded Italiancheese blend
2 slices pepperoni, (optional)
Directions
1.1 serving
2.Preheat oven or toaster oven broiler.
3.Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes. Spread marinara sauce on English muffin halves. Top with the scrambled egg, cheese and pepperoni (if using). Broil until the cheese is melted, 1 to 3 minutes,
MY WENK:
Maak in jou platboompan met deksel op en paar kooltjies bo-op deksel.
GEVULDE FRANSE EIERBROOD: [BRON ONBEKEND]
Here is French Toast with a difference. Try out your own favourite fillings as well.
Dis Franse eierbrood met 'n verskil. Probeer gerus ook jou eie geurige vulsels.
Ingredients:
200g tuna
1 small onion (grated)
12 slices bread (buttered)
100ml milk
2 eggs
5ml vinegar
salt and peppr to taste
oil for frying
Method:
• Flake tuna. Add onion, vinegar, salt and pepper and mix well.
• Spread mixture over 6 slices of bread. Press second slice of bread firmly on top.
• Beat the eggs and milk together and add salt and pepper to taste.
• Soak the "sandwiches" in the egg mixture and fry in hot oil until golden brown on both sides. Serve warm.
GEVULDE FRANSE EIERBROOD:
Bestanddele:
200g tuna
1 klein ui (gerasper)
12 snye brood (smeer met botter)
100ml melk
2 eiers
5ml asyn
sout en peper na smaak
braaiolie
Metode:
• Ontvlok tuna. Voeg uie, asyn, sout en peper by en meng goed.
• Smeer mengsel op 6 snye brood en druk 'n tweede sny brood stewig bo-op elkeen vas.
• Klits eiers en melk en voeg sout en peper na smaak by.
• Week die "toebroodjies" in eier- mengsel en braai in warm olie totdat dit weerskante goudbruin is. Bedien warm.
ROEREIER EN GARNALE: [BRON ONBEKEND]
A super idea for breakfast is this Scrambled Egg with Prawns served on toast.
Ingredients:
2 eggs
20ml milk
25g cooked chopped prawns
25ml salad cream
chopped chives or spring onions
salt and pepper to taste
Method:
• Scramble the eggs, milk, salt and pepper in a saucepan.
• Cool and stir in the prawns, salad cream and chives.
• Serve on buttered toast.
Iets nuuts vir ontbyt is om roereiers en steurgarnale op rooster-brood te bedien.
Bestanddele:
2 eiers
20ml melk
25g gekookte gekapte steurgarnale
25ml slaairoom
gekapte grasuie of sprietuie
sout en peper na smaak
Metode:
• Roer die eiers, melk, sout en peper in 'n souspan.
• Laat afkoel en roer steurgarnale, slaairoom en grasuie by.
• Bedien op gesmeerde roosterbrood.
GREEK PIZZA MUFFINS:
[BAK TUIS EN NEEM SAAM - VRIES BAIE GOED EN DIS 'N HEERLIKE HAPPIE VIR SOMMER EN OOK SAAM MET ONTBYT] [EATING WELL - photographer: Ken Burris]
DIABETIC FRIENDLY!!!!
Ingredients
All the flavors of a Greek pizza make these savory muffins bite-size treats.
Total Time: 50 minutes
2 tablespoons extra-virgin olive oil
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup low-fat milk
1/3 cup crumbled feta cheese
1 large egg, well beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives
Directions
1.Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. | Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.
2.2 dozen mini muffins
3.Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
4.Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
5.Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
6.Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
7.Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
FRITTATA: [WEG KUIERKOS]
Vir 4-6 mense
Hmm, frittata… Ná ‘n lang rit is dié omeletstyl gereg die perfekte ontbyt vir laatslapers.
Jy benodig
oorskietwors of braaivleis, in stukkies gesny
gekookte aartappelblokkies
1 blik soetmielies (sonder room)
1 ui, fyngekap
8 eiers
’n bietjie melk
½ teelepel droë kruie
sout en peper
SO MAAK JY:
1.Pan toe. Braai die wors, vleis, aartappel en uie in ’n groot pan. Gooi die soetmielies by en draai die vlam na matig.
2.Op julle merke… Klits die eier saam met die melk en geurmiddels.
3.Gereed… Gooi die mengsel oor die gebraaide bestanddele en bak dit totdat die eier stol.
Weg! Sny die frittata in skywe, skep en gryp ’n broodrolletjie.
APPLE, CHEDDAR AND BACON FRITTERS IN CARAMEL SAUCE: [CLOSET COOKING]
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Servings: 4
Sweet and savoury apple and cheddar fritters that go great topped with caramel sauce and crumbled bacon.
INGREDIENTS:
1kg apples, peeled, cored and shredded
1 cup aged cheddar cheese, shredded
4 strips bacon, cooked and crumbled (optional)
1/4 cup flour (or rice flour)
1 large egg
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/4 teaspoon cinnamon
salt and pepper to taste
oil for shallow frying
DIRECTIONS:
1.Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!)
2.Mix everything except the frying oil.
3.Heat the oil in a pan over medium heat, add heaping tablespoons of the apple mixture, forming patties and fry until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.
REAL SPANISH OMELET: [Printed from COOKS.COM]
1 small potato, sliced
1 small onion, diced
4 eggs
One pinch of baking powder
Salt to taste
Olive oil
HERE'S HOW:
Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool.
Add the eggs, baking powder and salt and mix everything well in a bowl.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.
BOEREWORS BREAKFAST ROLLS: [CHECKERS RECIPES]
(Serves 4)
4 hotdog rolls (white or whole wheat)
30 ml hot english mustard / sauce of choice
6 large eggs
200 ml milk
salt and freshly ground black pepper to taste
5 ml butter
about 600 g Championship Boerewors, cut into 18 cm slices
1 tomato, cut into small cubes
HERE'S HOW:
• Cut open each roll through the middle length ways.
Spread with mustard or sauce of choice.
• Whisk the eggs, milk and seasoning together.
• Melt the butter in a heated pan and scramble the egg mixture over medium heat for about 4 minutes. Remove from the heat.
• Fry boerewors in a pan with a little water until cooked and brown on both sides.
• To assemble the roll, spoon the scrambled egg into the hotdog roll, arrange the boerewors in the scrambled egg and top with fresh tomato pieces.
EGG NOG PANCAKES: [HIGH HEELS AND GRILLS]
INGREDIENTS:
PANCAKES:
•1 cup flour
•1 tsp baking powder
•1/2 tsp. salt
•1 Tbsp. sugar
•1 cup eggnog
•1 egg, lightly beaten
•1/4 cup oil or melted btter
•1/4 cup milk {optional}
SYRUP: {adapted from Taste of Home}:
•1-1/2 cups sugar
•3/4 cup eggnog
•1/4 cup milk
•1/2 cup butter
•2 Tbsp. corn syrup
•1 tsp. baking soda
•2 tsp. vanilla extract
•Whipped topping {optional}
WHAT TO DO:
1.Pancakes:
In a medium size mixing bowl, combine flour, baking powder, salt, and sugar.
2.In another small bowl, mix eggnog, egg, and oil.
3.Add the wet mixture to the dry mixture and stir just until blended. {At this point, you may need to add the milk, depending on how thick or runny you want your pancakes to be.}
4.Preheat griddle or skillet to medium high and grease with oil.
5.Pour approximately 1/4 cup batter on hot griddle.
6.Let cook for 2-3 minutes until bubbles begin to form and edges are set.
7.Flip and let cook for 1-2 minutes on other side, until golden and center is no longer runny. {Unless you like it runny because let's be honest - it's rather delicious.}
8.Syrup:
In a medium saucepan, combine the sugar, eggnog, milk, butter, corn syrup, and baking soda.
9.Bring to a boil and let boil for 5 minutes.
10.Remove from heat and stir in vanilla.
11.Pour warm syrup over hot pancakes and top with whipped topping.
SWEET APPLE OMELETTE: [Author: Anél Potgieter]
Prep time:10 mins
Cook time:25 mins
Total time:35 mins
Serves: 4
Ingredients:
•2T Butter
•4 Granny Smith apples – cored, peeled and cut into 1 cm slices
•1 Star Anise
•2 Cinnamon sticks
•2T Sugar
•4 Large eggs
•2T Cream
•1 Big pinch nutmeg
•1 Pinch salt
•3T Brandy
Instructions:
1.On medium heat in a big non-stick pan – melt the butter and add the star anise, cinnamon, apples and 1T of sugar.
2.Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
3.Stir from time to time but be careful not to break the apples.
4.In the mean while beat the eggs, cream, nutmeg and salt together.
5.Then pour the eggs over the apples.
6.Cook till the e5ggs are set. Lift it on the sides to make sure it stays loose and your egg mixture does not stick to the pan.
7.Invert the omelette onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Ignite the brandy and then shake the platter till the alcohol burns of and extinguishes itself. Serve immediately.
8.Tuck in and enjoy!
SKINNY OVERNIGHT OATS IN A JAR: [Skinnytaste.com]
INGREDIENTS:
•1/4 cup quick oats
•1/2 cup unsweetened almond milk (or skim, soy)
•1/4 medium banana, sliced (freeze the rest for smoothies!)
•1/2 tbsp chia seeds
•1/2 cup blueberries
•4-5 drops NuNaturals liquid vanilla stevia (or your favorite sweetener)
•pinch cinnamon
FOR THE TOPPING:
•1 tbsp chopped pecans (or any nut)
HERE’S HOW:
Place all the ingredient in a jar, shake, cover and refrigerate overnight. Add your favorite crunchy toppings such as nuts, granola, etc and enjoy the next day.
STRAWBERRY RICOTTA STUFFED WHOLE GRAIN FRENCH TOAST: [By: Roman Meal]
For a healthy take on strawberry stuffed French toast, try making this recipe for Strawberry Ricotta Stuffed Whole Grain French Toast from Roman Meal. Instead of cream cheese and white bread, this dish uses ricotta cheese and Roman Meal bread to add tons of healthy flavor. Healthy breakfast recipes have never tasted so decadent!
Serves: 4
Preparation Time: 10 min
Cooking Time: 8 min
INGREDIENTS:
•1/2 cup low-fat ricotta cheese
•2 teaspoons granulated sugar
•4 large eggs, beaten
•1/2 cup milk
•1/2 teaspoon vanilla extract
•8 slices Roman Meal bread
•2 cups fresh strawberries, sliced and divided
•Nonstick cooking spray
•Powdered sugar
•Maple syrup (optional)
WHAT TO DO:
1.Combine ricotta cheese and sugar in small bowl; mix well. Combine eggs, milk and vanilla extract in shallow bowl; mix well.
2.Spread ricotta-sugar mixture evenly over four bread slices. Top each slice with 1/4 cup sliced strawberries and remaining bread slices to form 4 sandwiches.
3.Spray large skillet with nonstick cooking spray; heat over medium heat. Carefully dip sandwiches in egg mixture, coating both sides. Cook on each side for 2 to 3 minutes or until golden brown.
4.Sprinkle with powdered sugar and top with remaining strawberries. Serve with maple syrup, if desired.
SPEK EN KAAS OMELET (Sjef in jou Kombuis)
Benodighede:
2 eiers
1e water
Mespunt mosterd
Sout en peper na smaak
2-3 repies brosgebraaide spek
Halwe koppie gerasperde kaas
SO MAAK JY:
Klits die eiers, water, mosterd, sout en peper baie goed saam todat daar so skuimerigheid bo-op vorm.
Braai dit in 'n warm pan, nie nie te warm sodat jou omelet brand nog voor hy gaar is nie, maar warm genoeg sodat wat binne in is gaar word.
Sit jou spek en kaas in, vou toe en laat die kaas smelt.
Bedien warm.
Genoeg vir 1 omelet.
VARIASIES:
Tamatie
Uie
Groenrissie
Sampioene
Maalvleis
Ham
Hoender repies
*Resep aangepas deur Stella Swart*
BREAKFAST BANANA SUNDAE: [EVERYDAYDIABETICRECIPES.COM]
Cottage cheese and fruit is always a winning combination, especially with sweet bananas and pineapple. And we can't forget the cherry on top!
Serves: 2
YOU'LL NEED:
•1 cup reduced-fat small curd cottage cheese, divided
•1 banana, sliced, divided
•2 tablespoons crushed pineapple in juice, drained, divided
•2 maraschino cherries with stems, divided
WHAT TO DO:
1.Evenly divide cottage cheese in 2 serving bowls. Top each with half banana slices, half pineapple and 1 cherry.
NOTES:
Add some chopped walnuts for Omega 3s.
Yes, even if you're watching your diet, you can bring home the bacon...as long as it's turkey bacon, and enjoy these flavor-packed Cheesy Bacon Breakfast Tortillas, which just happen to be one of our favorite easy diabetic breakfast recipes!
Serves: 2
Serving Size: 1 tortilla
Cooking Time: 5 min
INGREDIENTS:
•1/2 cup liquid egg substitute
•2 tablespoons red bell pepper, chopped
•1/4 teaspoon black pepper
•2 slices turkey bacon, cooked, crumbled
•2 (8-inch) low-carb whole wheat tortillas
•1 scallion, thinly sliced
•1/4 cup reduced-fat finely shredded Cheddar cheese
WHAT TO DO:
1.Coat a medium skillet with cooking spray. Over medium heat, scramble egg substitute, red bell pepper, and black pepper.
2.Evenly distribute scrambled eggs and bacon over each tortilla, then top each with scallions and cheese. Roll the tortillas and place seam-side down on a microwaveable plate.
3.Microwave on high 10 to 15 seconds, or until heat through. Serve immediately.
BREAKFAST BUNS: [MARGE]
Braai the following:
1 x Big onion
1 x Pack chopped mushrooms
1 x Pack chopped bacon
Salt, Pepper and/or any of you favoured spices
WHAT TO DO:
Cut the hamburger rolls about a ¼ from the top. Hollow the rolls and put the braai mixture in the rolls. If there is space you can break an egg in with it or you can beat the eggs then fill the buns. Put shredded cheese over and bake in oven or Webber till the eggs are done.
The lid of the bun can be buttered and toasted and eat with you favoured jam.
Marge they do cook on the braai but with one problem and that is that the bun starts to burn before the egg is done. To prevent this first make use of a medium fire. Secondly use a large lid like that of a weber to cover the buns with the eggs. This will speed the cooking of the eggs.
If you don't have a Weber lid, line the inside of a just large enough box with foil and use that as a lid. Just make sure the foil covers the egdges of the box to protect it from the fire.
HOMEMADE CORN FLAKES RECIPE & INGREDIENTS: [FASHIONADIBLE]
I don't buy much cereal - the hubs hates it and I have recently started preferring oatmeal.
Though Cinnamon crunch will always hold a special place in my heart...
I have one chicken recipe that calls for cornflakes and so I am posed with the problem of wanting to make the recipe but not wanting to buy a whole box of cereal for just one cup. And since I hate wasting food, I have avoided making the recipe for quite some time. 5 years to be exact.
All that changed when I ran across this cornflakes recipe. First of all, it may seem obvious to you, but I never thought that one could actually make homemade cornflakes. It makes perfect sense now but who knew? Second, I'm constantly on the lookout for healthy(er) recipes and making my own homemade foods is always a goal of mine. I've made homemade buttermilk ranch, yogurt, and roasted red peppers.
These cornflakes are not exactly like your store-bought variety. They have less crunch (though you can toast them afterwards to produce more of a crunch) and they are not perfect flakes. But their flavor is nearly identical. You can choose to put sugar on them or leave the sugar out for a healthier cereal.
med/fine cornmeal
water
sugar (optional)
In an ungreased metal skillet, distribute cornmeal evenly over pan. Spray or sprinkle with an even distribution of water, making sure to soak cornmeal. If you want sweetened cornflakes, sprinkle a small dusting of sugar over top. Cook until most of the water has evaporated. Then take a metal spatula and scrape the bottom of the pan until the flakes start coming off the bottom. Flip flakes over and continue cooking until they dry out. Break apart chunks with your hands.
HOMEMADE GRAPE NUTS CEREAL:
3 1/2 cups whole wheat flour (I use freshly ground hard white wheat)
1 cup sucanat (or brown sugar)
2 cups buttermilk (or milk mixed with 2 Tablespoons vinegar)
2/3 teaspoon sea salt
1teaspoon baking soda
HERE'S HOW:
Mix all ingredients together, beating well until smooth. Spread mixture onto a parchment paper lined (or well buttered) cookie sheet. Bake for 15 minutes in a 375° oven. Remove cereal from the oven, and cool completely. Once cool, grind in a food processor until it becomes “crumb like.”
Return crumbs to cookie sheet or a large baking pan. Bake in a 250° oven for one hour or until crisp, stirring every 15 minutes.
I found it easiest to bake the crumbs in a dish with sides (my 10×15 pyrex) so that I could stir more easily.
Cool the cereal and store it in an air tight container in the pantry (for about two weeks) or freezer (for up to two months).
SWEET HAM/GAMMON STEAKS:
1kg ham steak
1/3 cup brown sugar
6 oz. pineapple juice
HERE'S HOW:
Place ham steak in a small baking dish. Sprinkle brown sugar over the top; pour on pineapple juice. Cover with foil and bake at 180°C for 30 minutes, or until heated through.
Serves 4.
MY WENK:
Maak in jou platboompan by die kamp. Bedien met eier vir ontbyt.
OMELET ROL: [bron onbekend]
6 Eiers
1 Koppie melk
[Ek het die met room vervang dit kom baie meer sag en "fluffy" uit]
Halwe koppie meel
Sout en peper na smaak
METODE:
Klits alles saam en bak in ‘n voorverhitte oond op 180 grade C vir 10 minute.
Strooi enige iets wat jy op jou eier wil, ek het spek, sampioene, kabanossi en lekker baie kaas oor.
Bak vir nog 5 minute.
Gebruik die bakpapier onder die eier om die rol op te rol. Rol baie maklik.
Baie lekker en beslis iets anders!
MY WENK:
Maak hom 'n jou swartplatboompan soos jy sou met potbroodbak.
Gebruik dan net meer eiers vir die grote van jou pan.
Jy kan ook jou sandwich maker gebruik om die omelet in te maak.
SHAKSHUKA: [EGGS POACHED IN TASTY TOMATO AND PEPPER SAUCE]
prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Eggs poached in a tasty tomato and pepper sauce served with crusty bread that is perfect for breakfast lunch or dinner!
INGREDIENTS:
•1 tablespoon olive oil
•1 onion, diced
•1 red pepper, diced (optional)
•1 jalapeno, finely diced (or other chili pepper, optional)
•2 cloves garlic, chopped
•1/2 teaspoon cumin (optional)
•1 tablespoon paprika
•1 (28 ounce) can whole tomatoes, crushed with your hands
•1 tablespoon tomato paste
•salt, pepper and cayenne to taste
•6 eggs
•2 tablespoons parsley, chopped (optional)
WHAT TO DO:
1.Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.
2.Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.
3.Add the tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.
4.Make 'wells' in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness. (I like my eggs 'sunny side up' with runny yolks so I let them cook for about 3-5 minutes but if you want the eggs to be more well done you can cover the pan and cook them longer.)
5.Serve garnished with parsley along with some crusty bread and enjoy!
KOFFIESKONS: [RESEP PETER VAN NOORD FOTO’S RUVAN BOSHOFF]
Vat ’n roomysbak hiervan saam vir die naweek – dis heerlik op die pad, maar ook vir poeding saam met aandete. Én jy kan dit die volgende oggend vir ontbyt uithaal…
BESTANDDELE:
•1 koppie haselneute
•1 koppie vars geroosterde koffiebone, grofgemaal
•½ koppie sterk filterkoffie
•2/3 koppie melk
•2½ koppies koekmeel
•1 eetlepel bakpoeier
•½ teelepel sout
•120 ml koue botter
•½ koppie klam bruinsuiker
MAAK DAN SO:
1.Kry ’n kleurtjie. Gooi die neute in ’n oondpan en rooster dit vir 8 minute in ’n oond van 180 ºC. Vryf die neute se skilletjies af en kap dit fyn.
2.Koffie mét moer. Meng die filterkoffie en melk en gooi die gemaalde koffie by. Hou dit eenkant sodat dit kan trek.
3.De laaste krummeltjie. Meng die koekmeel, bakpoeier en sout in ’n aparte mengbak. Vryf dan die botter met jou vingerpunte by totdat die mengsel soos broodkrummels lyk. Gooi die neute en bruinsuiker by en gooi die koffiemengsel deur ’n sif by. Skep ’n eetlepel of twee van die growwe koffiemoer by en roer die mengsel met ’n houtlepel totdat dit ’n sagte deeg vorm.
4.Eet hom soos ’n lemoen. Druk die deegbol op ’n meelbestrooide oppervlak plat totdat dit ’n sirkel van 7 cm vorm. Sny die sirkel in 8 wiggies en pak dit op ’n ongesmeerde bakplaat. (Jy kan dit ook in ’n kolwyntjie- of muffinpan gaarmaak.) Bak dit in vir 20-25 minute ’n oond van 200 ºC of tot ’n tandestokkie skoon uitkom as jy dit insteek. Laat die koffieskons effens afkoel voordat jy dit voorsit – of inpak.
MY WENK:
Bak by die kamp in jou platboompan soos wat jy potbrood sou bak.
COUNTRY FRIED STEAK AND EGG: [MR FOOD]
We first had country-fried steak years ago at a little southern diner. Boy, were we hooked! And once we decided to put fried eggs on top, we discovered our new favorite breakfast.
Serves: 4
Cooking Time: 20 min
YOU'LL NEED:
•1 tablespoon salt, divided
•1 cup cold water
•1½kg beef cubed steaks
•1 cup all-purpose flour
•3/4 teaspoon black pepper, divided
•1 cup vegetable oil
•2 cups milk
•8 eggs
WHAT TO DO:
1.In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.
2.Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.
3.Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.
4.Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.
5.Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy.
BREAKFAST SKILLET:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 to 8 servings
Quick and easy breakfast skillet with ham, cheese and potatoes. Perfect for a chilly weekend morning!
INGREDIENTS:
3 c frozen hash browns
3/4 c shredded Pepper Jack or cheddar cheese (I used Provolone)
1 and 1/2 c chopped ham
4 large eggs
1 and 1/2 c whole milk
1/4 tsp salt
1/8 tsp black pepper
1/2 c chopped green onions
1/2 c chopped roasted red pepper
WHAT TO DO:
1.Grease a cast iron skillet.
2.Preheat the oven to 350 degrees F.
3.Arrange hush browns evenly on the bottom of the skillet.
4.Sprinkle with cheese and ham.
5.In a medium bowl, whisk together eggs and milk. Add salt and pepper and whisk again.
6.Pour over the ham and potatoes.
7.Bake for 40 to 43 minutes until set.
8.Garnish with pepper and onions.
9.Let stand for 5 minutes before serving.
BREAKFAST SCRAMBLE:
•Serves 2
•Prep time: 10 min
•Cook time: 20 min
YOU'LL NEED:
•1 tablespoon olive oil
•2 small russet potatoes, diced
•1/2 small onion, chopped
•3 sausage patties, crumbled
•4 eggs
•2 tablespoons milk
•salt and pepper
•shredded cheddar for garnish
WHAT TO DO:
1.Heat olive oil in a large skillet over medium heat. Cook the potatoes 10-15 minutes or until golden brown. Remove and set aside.
2.In the same skillet cook onions and bell pepper until slightly softened, about 3 minutes. Add crumbled sausage. Cook until sausage is cooked through. Return the potatoes to the skillet.
3.Beat eggs and milk together in a bowl. Pour eggs over mixture. Cook for 2 minutes or until the edges of the eggs start to cook. Stir and cook until the eggs are cooked through. Add salt and pepper to taste. Sprinkle with cheddar cheese. Serve hot.
Enjoy!
CAPRESE AVOCADO BREAKFAST TOAST:
•Serves 4
•Prep time: 30 min
•Cook time: 05 min
INGREDIENTS:
•1 cup grape tomatoes, halved
•1 cup Mozzarella [use mozzarella balls and cut in slices]
•1/4 cup chopped fresh basil
•1 tablespoon plus 1 teaspoon olive oil
•salt and pepper
•1 avocado, pitted and mashed
•4 slices crusty bread
•4 whole eggs
WHAT TO DO:
1.Combine tomatoes, Mozzarella, basil and 1 teaspoon olive oil together in a bowl. Sprinkle with salt and pepper. Cover and let sit at room temperature for 25 minutes.
2.Heat remaining tablespoon of olive oil in a skillet over medium heat. Cook eggs just until the whites are cooked, 1 - 2 minutes per side.
3.Toast bread if desired.
4.To assemble the toast, spread avocado on top of bread, top with a fried egg and top with 1/4 of the caprese mixture. Repeat with remaining ingredients until 4 toasts are made.
Serve immediately.
Enjoy!
CRAB AND MUSHROOM OMELET: [OUTDOOR COOKING]
A Crab and Mushroom Omelet seasoned with Tony Chacheres Creole Seasoning is a great way to start the morning.
Estimated time: Prep time: 2 minutes
Cooking time: 3 minutes
Serves: 5
INGREDIENTS:
1 dash Cooking Spray
1/2 cup Chopped Fresh Mushrooms
1/2 cup Chopped Fresh Tomatoes
6 Whole Eggs, Beaten or Egg Substitute Equivalent
1 can Crab Meat, Drained
1/2 tablespoon Tony Chacheres Original Creole Seasoning [any other seasoning or creole seasoning will do]
WHAT TO DO:
1: In a nonstick skillet coated with cooking spray, sauté mushrooms and tomatoes for 2 minutes.
2: Add eggs, crab meat, and seasoning.
3: Cook until eggs are firm.
SUNDAY SAUSAGE BRUNCH: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 30 minutes
An easy, all-in-one pan breakfast for the whole family to enjoy as a brunch meal.
INGREDIENTS: (4-6)
•1 pack pork sausages (+- 600 g)
•50 g grated SPAR cheddar cheese (125 ml)
•1 large Granny Smith apple, peeled and grated
• 5 ml mixed dried herbs
• 4-6 SPAR large or X-Large eggs
•½ can ratatouille or, well drained, SPAR whole cherry tomatoes
•Pack of 8 SPAR Freshline Cocktail Croissants
•1 can SPAR Creamed Mushroom Sauce
HERE'S HOW:
1.Pre-heat oven to 180 °C. Grease a 25-30 cm diameter heavy-based oven dish or enamelled cast-iron oven dish.
2.Cut the sausage skins down their length and squeeze out the sausage-meat into a mixing bowl.
3.Mix in the cheese, apple and herbs.
4.Press the mixture into the oven dish base.
5.Make 4-6 evenly spaced indentations to accommodate an egg in each. Gently break an egg into each hollow. Don’t worry if they overflow slightly into each other.
6.Dot over the ratatouille/tomatoes avoiding the eggs as much as possible.
7.Bake uncovered for 30 minutes. *Warm a batch of SPAR Freshline cocktail croissants directly on the oven rack for the last 5 minutes of this oven time.
8.Tip the contents of the canned mushroom sauce into a bowl or saucepan, and warm through gently on the stove or in a microwave oven. Serve as a separate sauce for spooning on after serving.
9.Cut the sausage bake into wedges, allowing one egg per portion.
HINTS AND TIPS:
No need to season this as the sausages provide sufficient salt and seasonings for the whole dish.
The tomato juice from the canned whole cherry tomatoes, is great for adding to cooking savoury mince or casseroles.
MY WENK:
Maak in jou platboompan soos met die bak van 'n potbrood.
LUMBERJACK BREAKFAST: [CAMPING FOOD]
A hot breakfast can do wonders if sleeping in a tent hasn’t been as successful as you’d hoped. Make this Lumberjack Breakfast over campfire coals or on a grill.
Ingredients: Pre-cooked breakfast sausages or Canadian (peameal) bacon, leftover baked potatoes, a raw egg, diced tomato, minced green onions, salt, pepper.
Layer all ingredients on a double layer of foil. Wrap into a snug package and cook until heated through and egg is done, about 10 minutes. Add grated cheese at the end, if you wish.
CURRIED KAIINGS [CRACKLING]:
Serves 4
INGREDIENTS:
1 large onion sliced
3 potatoes, diced
2 tomatoes, skinned and diced
5 ml medium curry powder
5 ml turmeric
1- 3 pckts of kaiings [mens kry kaiings by slaghuis te koop]
sugar
brown vinegar
salt
pepper
HERE'S HOW:
Place the onion, potatoes and. tomatoes in a heavy-based saucepan and add the curry powder and turmeric.
Add a little water and simmer until the potatoes are soft. Add the kaiings and season to taste with sugar, brown vinegar, salt and pepper.
Mix well and cook through.
Serve with mealie rice or pap.
SHRIMP AND GRITS [PAP]: [CAMPING FOOD]
You can have a taste of the sea and the South no matter where you decide to camp.
INGREDIENTS:
•1/4 cup instant grits
•1/4 cup dehydrated shrimp
•1/4 cup dehydrated peppers and onions
•1/2 teaspoon garlic powder
•1 1/4 cup water
HERE'S HOW:
1.At home: Pack all ingredients in a plastic bag or container.
2.On the trail: Mix bag of ingredients with water in a pot and soak for 5-10 minutes. Bring mixture to a boil and cook for two minutes. Cover pot, remove from heat and let sit for 10 minutes.
Serves 1.
TRUFFLE OIL OMELET WITH SPINACH AN MUSHROOMS: [OVERLAND CHEF]
For breakfast, lunch, or dinner – you can’t go wrong with an incredible omelet! Our Truffle Oil Omelet with Spinach and Mushrooms was first published in the Spring 2011 issue of Overland Journal in their Overland Chef column. This recipe, while quick and very easy, is a great gourmet twist on your next overlanding or camping adventure!
INGREDIENT:
4 eggs (organic preferred)
8 oz mushrooms, sliced
1 cup spinach (approximately a handful)
1 teaspoon White Truffle Oil
Olive oil
Salt and pepper (to taste)
WHAT TO DO:
In a medium pan, add a little olive oil and bring to temperature over medium heat. Place sliced mushrooms into pan begin to cook. While your mushrooms are cooking, take the spinach and make rough cuts to it. You don’t want to spinach leaves to be whole, so by rough cutting you’re breaking it into smaller pieces. Right before your mushrooms are browned, add the spinach and cook it briefly with the mushrooms until it begins to soften. Now take your truffle oil and drizzle just a little across the top of your mushrooms and spinach and give it a good toss. Remember: truffle oil is very powerful and a little bit goes a long way! Give your eggs a quick whisk and place them in the frying pan with the spinach and mushrooms. Continue to cook omelet as normal ready and salt and pepper to taste. Plate and enjoy!
SERVE WITH:
Thick cut pepper bacon, fresh sliced tomatoes, selection of fresh fruits and whole grain bread with fig jam
Enjoy with:
Fresh squeezed orange juice, a mimosa, or coffee/teas.
COWBOY CHOW: [JUSTIN BONELLO]
Serves 4
•Prep Time: 10min
•Cooking Time: 15min
Bertus calls this Mexican Eggs, but when I made it I felt like a cowboy…must be something to do with the beans. This is the perfect pick-me-up breakfast after sitting around the camp fire with your friends until the wee hours of the morning. It’s hearty, packed to the brim with bacon and sausage and will help any cowboy (or girl) get back on their horse.
WHAT TO DO:
Heat a skillet or non-stick pan on medium to hot coals, add a splash of olive oil then fry the sausages, bacon, onion and mushrooms. Add the tomatoes and beans once the meat is almost cooked. As soon as everything is simmering, make eight little hollows in between the beans and pork and crack an egg into each. Sprinkle the chopped chilli and garlic over the top, cover with foil and let it cook until the eggs are to your liking over low coals. Grab some toasted bruschetta gather your friends around the fire and let them scoop the eggy chow out of the pan with the bread. Best part of this dish? You’ll have no plates to wash afterwards, because even the pan should be licked clean.
HUIBRECHT SE BOEREMEELPAP MET KAIINGS: [BOEREKOS]
BESTANDDELE:
1 k bruinbroodmeel
½ t sout
3 k water
1 E skaapvet
SO MAAK JY:
Meng die broodmeel met die sout, water en vet.
Laat dit stadig kook en roer aanhoudend tot dit dik en gaar is.
Sit die pot eenkant en braai die kaiings uit.
Strooi ‘n bietjie suiker en kaiings oor jou pap – en geniet dit!
MABELLA IN A MUG: [SPAR RECIPES]
Prep Time: 3 minutes
Cook Time: 5 minutes
Line up your family’s coffee mugs in a row, and serve nourishing porridge in them, with interesting layers to delight them all.
INGREDIENTS FOR 4:
•250 ml quick-method style Maltabella porridge
•1 ml vanilla essence
• 45 ml cinnamon sugar
•1 large ripe banana, peeled and sliced
•+- 75 ml mixed dried fruit and nuts
•SPAR Crème Fraiche Sour Cream
WHAT TO DO:
1.Cook a batch of 4-portion porridge using the on-pack instructions. Add vanilla essence and cinnamon sugar.
2.Pour the cooked porridge to 1/3 level into each mug.
3.Scatter on banana slices, and pour another layer of porridge over to 2/3 level.
4.Sprinkle on the nuts, then pour in a last layer of porridge to near the rim.
5.Spoon a dollop of Crème Fraiche on top with another sprinkle of cinnamon sugar to finish off, and serve immediately.
HINTS AND TIPS:
•Try using instant vanilla flavoured mealie-meal porridge instead
•Swop banana with grated fresh apple or canned drained pear-pieces for variation on the theme.
ONTBYT BAKED BEANS OP TOAST EN ROEREIER: [OUMA BEER SE VARIASIE en foto geleen op Internet]
Bedien 2
1 blikkie baked beans, maak warm in mikrogolf in ‘n bakkie.
4 snye roosterbrood, gebruik bruinbrood of nes jy verkies
Maak roereier met 4 -5 eiers, sit sommer lekker beleë cheddarkaas by
Vars pietersielie of korianderblare gekap
MAAK DAN SO:
Neem brood, sit roereier op en dan die baked beans.
Garneer met die pietersielie of korianderblare.
PIZZA OMELET: [KNUPPELDIK AAN KONINGSKOS]
BESTANDDELE:
6 eiers
125 ml (½ k) water
sout en peper
50 ml (4 e) botter
5 ml (1 t) gemengde kruie
10 ml (2 t) tamatiepuree
250 ml (1 k) gekapte ham
2 tamaties, geskil en in skywe gesny
6 skywe Cheddar-kaas
MAAK DAN SO:
1. Klits die eiers, voeg water by en geur na smaak.
2. Smelt die botter in ‘n groot pan. Voeg daarna eiers by sodra die botter sis.
3. Trek die gestolde eier weg van die kante van die pan sodat die rou eier kan inloop.
4. Sprinkel die kruie bo-oor sodra die onderkant gestol is, maar die bokant nog klam is.
5. Meng tamatiepuree en ham. Smeer oor die omelet.
6. Rangskik tamatie- en kaasskywe oor die ham en laat smelt onder die element van die oond.
VEGETABLE EGG RINGS: [by Christoph]
Vegetables create the perfect forms for this simple yet impressive way to serve eggs. Use a variety of colors to add some fun to your next breakfast or brunch.
To prepare Vegetable Egg Rings:
large onions or peppers
eggs
salt and pepper to taste
HERE'S HOW:
Cut ½″ slices of onion or pepper. Place the rings in a large skillet over medium heat. Sauté the rings until some browning appears. Turn the rings. Gently drop an egg into each ring (break the eggs into individual ramekins, then gently pour into rings). Sprinkle a few drops of water into pan and cover. Cook until the egg is as done as you like. Season with cracked pepper and sea salt.
EGG STUFFED BAKED POTATOES:
Pack some baked potatoes, shredded cheese, bacon bits and eggs for your big trip. When you’re ready for a hearty breakfast out in the wilderness, slice off a side of each potato lengthwise, and scoop out most of the insides except for a thin layer of potato. Fill each with cheese, bacon bits and an egg, and cook over the campfire for a satisfying, hot breakfast.
ROOI WORSIE EN EIER PAN- ONTBYT: [KREATIEWEKOSIDEES]
4 Rooiworsies opgesny
Halwe ui gekap
Stukkie rooi, geel en groen peppers (gekap)
Braai bogenoemde saam in groot pan
Meng:
1 kop melk
4 eiers
2tl bakpoeier
1 eetl mazina
Sout en peper
Gooi bo-oor, roer deur en bak op lae hitte op die stoof (met deksel tot gaar)
WENK:
Ek stel voor, voeg so halwe blikkie sweetcorn mielies by asook 'n bietjie gerasperde kaas bo-oor.
Braai sampioene ook by die uie en worsies en peppers.
PHIL SE RASPERSIES -ROEREIER EN ASPERSIES: [RSG RESEP]
BESTANDDELE:
2 eiers
2 koppies melk (ja, jy het reg gelees)
1 blikkie aspersielote
1 koppie gerasperde kaas
sout
rooipeper (opsioneel)
MAAK DAN SO:
Klits die eiers en melk saam en voeg 'n bietjie sout by.
Dreineer aspersies.
Voeg eiermengsel in warm pan met bietjie olie.
Roer vir 'n minuut en voeg die aspersies by.
Roer goed tot gaar.
Bedien op roosterbrood met gerasperde kaas en bietjie rooipeper oor.
BACON AND KALE/SPINACH BREAKFAST CASSEROLE: [Author/Source: Christine @ onceamonthmeals.com]
INGREDIENTS:
•3 cups kale/spinach
•8 slices bacon
•12 large eggs
•seasoning of your choice (I didn’t use any but it was still great!)
WHAT TO DO:
Preheat oven to 375 degrees. Put bacon in a frying pan and cook over medium heat until done, but not crispy. While bacon is frying, wash and chop kale, removing tough stems. Crack eggs into a large bowl. Whisk together and season with salt, pepper, or your all-purpose seasoning of choice. Place kale and bacon pieces in pan and pour eggs in over ingredients in the pan. Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned. Serve and enjoy!
FREEZING DIRECTIONS:
Preheat oven to 375 degrees. Put bacon in a frying pan and cook over medium heat until done, but not crispy. While bacon is frying, wash and chop kale, removing tough stems. Crack eggs into a large bowl. Whisk together and season with salt, pepper, or your all-purpose seasoning of choice. Place kale and bacon pieces in pan and pour eggs in over ingredients in a foil pan. Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned. Remove from oven and let cool. Cover pan with aluminum foil and freeze. To serve: Thaw. Reheat.
MY WENK:
Maak in platboompan op die potbrood bak manier.
BOILED BUSH OMELETTE: [DRIVE OUT COOKING AND PHOTO'S]
FOR ONE YOU'LL NEED:
• 2 eggs
• ¼ cup milk
• extra ingredients such as sliced ham, cheese, green pepper and cooked bacon
• salt and pepper to taste
HERE'S HOW:
Fill a pot halfway with water and let it boil.
Beat the eggs and milk together, add your preferred extra ingredients, season with salt and pepper and pour it in a medium-sized Ziploc bag.
MY WENK:
Ek maak myne met fyn biltong, sterk gerasperde kaas en blokkies gesnyde tamatie. Dis to die 4!
ONE POT BREAKFAST: [BY Bertus Basson]
Prep Time 10min
Serves 4
Cooking Time 15min
WHAT TO DO:
Heat a bit of oil in a large pan or skottel and sauté the pepper, onions, garlic and chillies in a pan for a few minutes. Remove from the pan and set aside.
In the same pan, fry the pork belly or bacon and the sausages. Return the onion mixture to the pan with the baked beans and simmer over low heat. Crack the eggs on top and cover the pan with a lid or foil. Cook gently until the eggs are done to your liking, about 7-10 minutes. Season and serve.
BAKLAVA FRENCH TOAST: [CLOSET COOKING]
NET REG VIR MOEDERSDAG!!!
French toast stuffed with a nut and cinnamon filling inspired by the flavours of baklava.
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
INGREDIENTS:
•2 tablespoons honey
•2 tablespoons water
•* lemon, rind
•* orange, rind
•1/4 teaspoon cinnamon or a cinnamon stick
•1 handful nuts, chopped
•1/2 teaspoon cinnamon
•1 teaspoon honey
•2 slices of bread
•1 egg
•2 tablespoons milk
•1 tablespoon lemon juice
•1 tablespoon orange juice
•1/2 teaspoon vanilla extract
•a pinch of salt
•garnish with extra nut filling, zest & cinnamon
WHAT TO DO:
1.Simmer the honey, water, lemon rind, orange rind and cinnamon in a small pan until it thickens to a syrupy consistency.
2.Remove from heat and remove the rinds and cinnamon stick if used.
3.Mix the nuts, cinnamon and honey in a bowl.
4.Place the nut mixture between 2 slices of bread.
5.Mix the egg, milk, lemon juice, orange juice, vanilla extract and salt in a shallow dish.
6.Dip the sandwich into the egg mixture to cover both sides.
7.Melt some butter in a pan and fry the French toast until golden brown on both sides.
8.Serve the French toast with the syrup on top.
ONTBYTPAN: [Deur Huisgenoot Digitaal]
Spaar jou die moeite van baie skottelgoed en maak dié eenpan-gereg in ’n japtrap vir ontbyt.
Genoeg vir 4 mense
Bereiding: 20 minute
Gaarmaaktyd: 20-30 minute
BENODIG:
40 g botter
1 ui
1 knoffelhuisie
300 g maalvleis
1 blik (410 g) gekapte tamaties
sout en vars gemaalde swartpeper
5 ml (1 t) sagte bruinsuiker
15 ml (1 e) worcestersous
250 g klein bruinsampioene
6 varkworsies
6 eiers
gerasperde kaas, roosterbrood en vars roketblare vir voorsit (opsioneel)
MAAK DAN SO:
Verhit die helfte van die botter in ’n groot vuurvaste pan. Kap die ui en knoffel grof en braai dit saam met die maalvleis tot gaar.
Roer die tamaties, sout, peper, suiker en worcestersous by die maalvleis en laat 10 minute prut. Skep uit en hou eenkant.
Verhit die res van die botter in dieselfde pan en braai die sampioene en varkworsies
oor lae hitte tot gaar.
Skep die maalvleismengsel terug in die pan en maak 6 openinge met jou houtlepel vir die eiers.
Breek die eiers oop en glip ’n eier in elke opening. Plaas ’n deksel op en stoom die eiers tot gaar.
Sit voor saam met roosterbrood, gerasperde kaas en vars roketblare indien verkies.
POACHED EGG ON TOAST WITH CHIPOTLE MAYONNAISE, BACON AND AVOCADO: [CLOSET COOKING]
Open faced bacon, avocado and poached egg sandwich with creamy chipotle lime mayonnaise.
Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS:
•4 eggs
•4 slices bread, lightly toasted (I used multigrain)
•1/4 cup chipotle lime mayo (see below)
•2 avocados, sliced
•8 slices bacon, cooked
WHAT TO DO:
1.Bring a large pot of water to a boil and reduce the heat to medium.
2.Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
3.Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
4.Repeat for the remaining 2 eggs.
5.Assemble sandwiches and enjoy.
THAI STYLE OMELETS: (Khai Jiao, Khai Jeow, Khai Jiaw,): [Author: Leela]
Prep time 5 mins
Cook time 1 min
Total time 6 mins
Serves: 1
INGREDIENTS:
•2 large duck or chicken eggs
•2-3 drops of lime or lemon juice (plain white vinegar works too)
•1 tablespoon cornstarch, potato starch, or rice flour
•1 teaspoon of fish sauce
•¾ cup plain vegetable oil
WHAT TO DO:
1.Before you do anything, scoop some steamed Jasmine riceonto a serving plate. The omelet cooks very quickly and when it goes out of the wok, it needs a place to land immediately.
2.Crack the eggs into a bowl that is big enough to hold twice their volume.
3.Add the lime juice and fish sauce to the eggs.
4.Meanwhile, get your wok ready. An 8-inch nonstick wok works best here. Heat up the vegetable oil in the wok over high heat.
5.Beat the egg mixture with a fork or a small whisk until it is frothy. Your eggs don’t need to be beaten as if you were making sponge cake or sabayon; you just want to get the eggs to be light and airy.
6.Beat in the flour; make sure the flour is completely interspersed with the egg mixture for lumps are bad, really bad. (To minimize the risk of lumps, instead of adding the lime juice and fish sauce separately, you can mix both with the flour, adding a teaspoon or so of water if absolutely necessary. Then you beat the mixture into the eggs.)
7.Once the oil starts smoking (you must see smoke), it is ready. Add the frothy egg mixture into the hot oil and see how it puffs up before your eyes. If you crave drama in the kitchen, hold the egg bowl about a foot or so above the wok and pour. This will create the milk crown effect which causes your Khai Jiaw to develop jagged edges and asymmetry which lead to more pronounced inner layers and peripheral crispiness. No hardcore splattering should happen, but to be on the safe side, you may want to stand back.
8.Count to 20 Mississippis, flip the omelette once (don’t worry if you mess it up while flipping; anything that creates jagged edges and asymmetry works well here), and count another 20 Mississippis. Take the omelet out of the pan and place it on top of the rice. Drizzle some Thai Sriracha sauce (aka not the Rooster sauce) on top if desired and consume immediately.
Notes
The acidity of the lime juice will help tenderize the finished dish. It's optional, but 1. the amount is so minuscule that you're not going to taste it and 2. it helps create such tender inner layers. Fish sauce … I know not all of us dig the stuff, but trust me on this — once the eggs are cooked, you’re not going to smell or taste the fishiness. (So far, only one of my fish sauce hater friends has managed to detect the smell, but then his nose works like that of a trained Beagle.) If you absolutely can’t find or stand fish sauce, or if you want to make this strictly vegetarian, use salt, to taste. Khai Jiaw flavored with salt isn’t as good as one flavored with fish sauce, in my opinion. But compared to soy sauce, salt is the lesser evil. I think soy sauce completely ruins what would have been a good Thai omelet. Not only does its dark color mar the bright golden hue, Khai Jiaw with soy sauce also tastes foreign to my Thai palate. Ideally, the lipid of choice is lard as it ensures crispiness. If cooking with rendered pork fat is something your heart yearns for, go for it. But for those who prefer cooking with plant-based lipids, fret not, crispiness can also be achieved with the tips and tricks included here.The trick is to use lots of oil and high heat. When done right, the omelet won’t be oily at all. Thai omelettes are not exactly deep-fried like donuts or fried chicken; they are, for lack of a better term, flash-fried. The egg mixture puffs, crisps, and browns up instantly once it hits the oil. In just a matter of seconds, it goes out of the wok. For this single serving, if both sides of your omelet do not crisp or brown up properly in less than a minute, either the oil isn’t hot enough or you get scared and put in less oil than instructed. The flour is what makes the edges of the omelet nice and crispy. A lot of people skip this step which is fine; this is just one of those tricks of the trade I have learned from chatting with street vendors. I like the crispy edges, so this is what I always do.
DIE JAKES BABBELAAS BUSTER OMELET: [WAT KOOK JY]
Wees babbelaas se Baas!
Moenie ’n lunsriem of ’n Jannie-jammergat wees en na jou naaste Wimpy toe sluip as jy die vorige aand te veel gedrink het nie. Man up en veg terug met jou eie medisyne met hierdie omeletresep wat verfyn is na jare se toegewyde drink.
Die geheim lê in die biltong. En ’n paar ander klein dingetjies. Kom, laat ons jou wys hoe.
BENODIG:
’n Pan met ’n deksel
Twee groot eiers.
Gekerfde beesbiltong
Cheddar-kaas
Tamatieskywe
Italiaanse kruie (Robertson se Italian Herbs werk goed)
Bovril, Oxo of Marmite (opsioneel)
SO MAAK JY:
1.Braai die gekerfde biltong in ’n pan. Beesbiltong werk lekker, maar enige biltong sal die trick doen. Wanneer jy die beesbiltong braai, ontsluit dit ’n lekker geurtjie. Die woord “ontsluit’’ is baie prentsieus, maar dit beïndruk chicks so die doel heilig die middele.
2. Neem die twee eiers en skei die gele en die eierwit.
Klits nou die eierwit apart totdat dit lekker skuim. As dit klaar is, gooi jy die eiergele by en klits vir nog ’n rukkie totdat dit goed gemeng is. Wanneer jy die eierwit apart klits, het jy ’n meer “fluffy’’ en pofferige eiermengsel – en uiteindelik omelet. Doen dit en sê agterna dankie vir Wateetjy.
3. Gooi die gebraaide biltong in die geklitsde eiermengsel en gooi dan die hele spulletjie in die warm pan. Sorg dat die hitte laag is, anders gaan die omelet brand. Sit dadelik die deksel op sodat die hitte die omelet ook van bo af kan gaarstoom.
Dis een van die geheime van dié omelet: Die biltong is ín die eier, nie bo-op nie. Die Spanjaarde maak ’n soortgelyke gereg wat hulle Tortilla de Patatas noem. Hulle gooi allerhande goed in die eier, van ham tot aartappels.
4.Na ’n minuut of so haal jy die deksel af, pak die tamatie op die omelet, gooi gerasperde cheddar bo-oor, “sprinkel” die Italian Herbs bo-op en sit die deksel vinnig terug.
5. Na ’n minuut of twee sal die kaas mooi gesmelt wees. Gebruik jou gesonde verstand – as die eiermengsel nog rou lyk, is dit omdat dit, wel, nog nie gaar is nie. Wag dan nog ’n minuut of twee en kyk of dit gaar is. Die deksel bo-op sal help dat die eier gelyk van bo en onder af gaar word.
6 Staan terug soos ’n legende, maak oop die deksel en skep die omelet uit met ’n spaan.
NEXT LEVEL STUFF:
As jy Bovril, Oxo of selfs Marmite het, kan jy dit bo-op die omelet smeer vir daai ekstra vleis- en soutsmaak. Dis goed vir jou babbelaas. Eksperimenteer met hoeveel daarvan genoeg is, want te veel is ook nie slim nie.
*Vernoem na Jaco Kirsten, skepper van dié omelet. Hy het al in meer plekke in die wêreld gedrink as die meeste sterflinge. Van onder in Argentinië, deur Peru tot bo in die Rockies in Montana in die VSA, verby Reykjavik in Ysland, teen die Noordpoolsirkel in Swede, af deur Engeland waar hy vir ’n ruk gewoon en werk het, regdeur Nederland, Frankryk, Spanje, Duitsland, Italië, Slowenië en Kroasië, tot in Maleisië en Singapoer, totdat hy in Australië uitgekom het. Sy ergste hangovers was egter as ’n student in Potchefstroom.
EGGS BENEDICT WITH BACON, AVODAISE [AVOCADO HOLLANDAISE] AND HARISSA: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Eggs benedict with bacon in place of ham and a lemony avocado hollandaise (avodaise) sauce!
INGREDIENTS:
FOR THE AVOCADO HOLLANDAISE SAUCE:
•1 medium avocado
•1/4 cup lemon juice (~1 lemon)
•salt to taste
•water
FOR THE EGG BENEDICT:
•4 slices bread or 2 english muffins, lightly toasted
•4 tablespoons harissa (optional)
•8 strips bacon
•4 eggs, cracked
•cayenne to taste
WHAT TO DO:
FOR THE AVOCADO HOLLANDAISE SAUCE:
1.Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.
FOR THE EGG BENEDICT:
2.Cook the bacon and
3.Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs.
4.Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.
OPTION:
Use olive oil instead of using water to thin the avocado hollandaise sauce.
TIP:
Let the poached eggs sit in a bowl of warm wage so that they stay warm while you cook all the other ingredients.
QUICK EGG CURRY WITH NAAN BREAD: [PICK N PAY RECIPES]
A great vegetarian option.
Less than 1.5 hours
Serves: 4
INGREDIENTS:
1 small onion, quartered
2 cloves garlic, crushed
1 chilli, finely chopped
1 dash PnP vegetable oil, for frying
5 ml cumin
5 ml fennel seeds
5 ml mustard
16 curry leaves
50 grams butter chicken spice paste
3 medium tomatoes, diced
125 ml water
400 grams coconut cream
8 soft-boiled eggs, peeled
400 bags brown lentils, rinsed and drained
1 pinch salt and milled pepper
WHAT TO DO:
•Place onion, garlic, ginger and chilli in a food processor and blitz until finely chopped.
•Heat a glug of oil in a pan.
•Add spices and cook briefly until they begin to pop. stir in spice paste and fry for another minute.
•Stir in onion mixture and sauteÌ until golden.
•Add tomatoes and water and simmer gently until tomatoes break down.
•Add coconut cream, eggs and lentils and simmer for 5 minutes.
•Season, scatter over coriander and serve with naan bread.
BANANA FRENCH TOAST: [PICK N PAY RECIPE]
A great way to use up unap-peel-ing overripe bananas.
Less than 45 minutes
Serves: 2
Recipe Type: Breakfasts
INGREDIENTS:
1 banana, sliced and peeled
4 slices white bread
2 eggs, beaten
1 glug milk
1 knob Kerrygold pure Irish butter
2 ml oil
1 bottle golden syrup, or maple syrup to serve
WHAT TO DO:
1. Thinly slice a peeled banana.
2. Lay slices over a piece of white bread and sandwich with another slice.
3. Beat 2 eggs with a glug of milk and dip sandwich into mixture.
4. Heat a knob of butter and a little oil in a pan and fry sandwich until golden all over.
5. Drizzle with golden or maple syrup and serve.
BREAKFAST SCRAMBLE EGGS AND BAKED BEANS:
Just about anyone can cook this so I wouldn’t even dare to call this a recipe. It is the most basic dish that most Chinese households cook when there is nothing else to offer.
What you need is half a can of baked beans and two eggs. A small can is sometimes more expensive than the normal tin so I usually by the normal tin. Keep the rest in an airtight container and store in fridge. If you can afford it, get the imported Heinz brand but any ole’ brands like Cap Pagoda will do too.
Heat some oil, fry the eggs and season with a little salt and pepper. Do not allow the eggs to be totally cooked but not runny either. Pour in the baked beans and mix and break up those eggs into pieces. Taste. You may add some tomato ketchup if the flavour is not good enough. Usually, imported brands tend to taste bland.
Serve. Good with white rice or bread.
MY WENK:
Ek hou daarvan om ook bietjie worcestersous by te voeg en sit net minder sout by. Yum!
Jy kan ook bietjie cheddarkaas en gesnipperde grasuitjies byvoeg.
CORNED BEEF HASH FOR BREAKFAST: [GOOD TO KNOW]
•Serves: 4
•Prep time: 10 mins
•Cooking time: 10 mins
•Total time: 20 mins
A hearty dish using ingredients you'll find in your cupboard that's perfect for brunch or comfort food and it'll go down great with all the family!
INGREDIENTS:
•340g can corned beef, cut into bite size pieces
•567g can new potatoes, drained and thickly sliced
•198g can sweetcorn, drained
•1 onion, thinly sliced
•2tsp English mustard powder
•1tbsp Worcester sauce
•2tbsp vegetable oil
•4 eggs
•1tbsp parsley, finely chopped
•Crusty bread
Vary the dish by adding your favourite veg - try frying chopped red pepper with the onion or some freshly chopped red chilli. For a healthier version you could try serving with poached eggs.
WHAT TO DO:
1.Place corned beef in a bowl, add mustard powder and Worcester sauce and mix well.
2.In a large frying pan, heat oil, add onion and fry until soft.
3.Add potatoes and continue frying until they begin to turn brown.
4.Add corned beef and sweetcorn, continue frying until all the ingredients are heated through.
5.Stir through the parsley, place on a warm serving dish and keep warm. Fry the eggs and serve immediately on top of the corned beef.
6.Delicious served with crusty bread.
FRANSE ROOSTERBROOD MET NUTELLA: [SARIE - FOTO: Estvan Vermeulen]
genoeg vir 4
BENODIG:
8 snye brood
60 ml Nutella (of sjokolade-smeer van jou keuse)
4 eiers
sout en peper
30 ml versiersuiker
MAAK SO:
Verhit ’n toeklaprooster. Smeer ’n sny brood met Nutella en plak nog ’n sny bo-op om ’n toebroodjie te vorm. Klits eiers en geur met sout en peper. Doop toebroodjies vinnig in eiermengsel en plaas in die toeklaprooster tot gaar en goudbruin. Sif ’n klein bietjie versiersuiker bo-oor.
Herhaal totdat jy 4 Nutella-toebroodjies het.
EIER EN ROOSTERBROOD – met ’n tikkie ekstra liefde: [SARIE - FOTO: Estvan Vermeulen] 'N OU GUNSTELING!
genoeg vir 4
BENODIG:
4 snye brood
20 ml olyfolie
4 eiers
sout en peper
MAAK SO:
Neem ’n hartjie-koekiedrukker en sny ’n hartjie in die middel van die brood uit. Verhit ’n pan met olyfolie. Plaas roosterbrood in die pan en verbruin effens aan een kant. Draai brood om en breek nou ’n eier in elke hartjie. Braai eier na wense. Sit dadelik voor met gebraaide tamatie (opsioneel).
BROWNIE WAFELS: [SARIE - FOTO: Estvan Vermeulen]
Hierdie is dalk effens soet vir sommige mense, maar dit is tog ’n spesiale dag …
genoeg vir 5 – 6 wafels
BENODIG:
1 boks met Ina Paarman se brownie-mengsel (asook bestanddele soos op boks aangedui)
100 g pistasieneute (pistachio nuts), grofgekap
50 g bosbessies (cranberries)
roomys of sjokoladesous vir voorsit
MAAK SO:
Verhit ’n wafelpan. Maak die brownie-mengsel aan volgens die aanwysings op die boks. Skep mengsel in die wafelpan en braai tot gaar. Plaas wafel op opdienbord en sprinkel pistasieneute en bosbessies oor. Sit warm voor met roomys of sjokoladesous.
PLAATKOEKIE-STOKKIES MET KANEEL: [SARIE - FOTO: Estvan Vermeulen]
Hierdie stokkies is ietwat meer moeite, maar dit is beslis die moeite werd!
genoeg vir 4
BENODIG:
1 boks met plaatkoekie-mengsel (asook benodigdhede soos op boks aangedui)
40 ml botter
60 ml kaneelsuiker
15 klein stokkies (of gehalveerde sosatie-stokkies)
100 g witsjokolade, gesmelt
MAAK SO:
Maak plaatkoekie-mengsel aan volgens aanwysings op verpakking. Verhit pan met botter en braai groot plaatkoekies tot goudbruin. Plaas plaatkoekies op bord en strooi dadelik kaneelsuiker oor om effens te smelt.
Sny plaatkoekies in sowat 3 – 4 repies. Rol elke repie op en steek vas met ’n stokkie. Plaas al die plaatkoekie-stokkies op ’n opdienbord en versier met gesmelte witsjokolade. Geniet terwyl dit warm is.
CARIBBEAN BREAKFAST ON THE GRILL:
YOU NEED:
4 eggs
2 large potatoes ( I like Yukon gold)
1 tablespoon chives
1/4 scotch bonnet pepper...
pinch of black pepper
pinch sea salt
2 tablespoon olive oil (see note)
1 medium onion
1 tablespoon parsley
1 teaspoon thyme
1 medium tomato
3/4 cup cheese (see note)
4 strips crispy bacon
* Near the end of cooking I had some grated cheddar which I used to top the dish (Optional)
Note:
I used some of the bacon fat instead on the olive oil. Use any cheese you like… I used feta. You can use sweet potato or Caribbean yam instead of the everyday potato which I used if you really want to make this Caribbean.
WHAT TO DO:
Peel, wash and boil your potatoes until tender but without falling apart. Slice the tomato and onion thinly, then chop the parsley, chives and scotch bonnet pepper. Do not include any seeds from the pepper and remember to wear gloves and wash your hands with soap and water after handling scotch bonnet peppers. Also give the bacon a rough chop or if it’s fried crisp, you can easily crumble it in your hands.
It’s now time to layer everything into your cast iron pan or heat proof pan if you’re doing it in the oven. Brush on the oil (or as in my case the bacon fat) to cover the entire pan, then add the sliced onion, followed by the potato (cut 1/4 inch thick). The onion will caramelize when cooked and give it a wonderful sweet flavor.
Now add the feta cheese (spread evenly) and top it with the chives, scotch bonnet pepper, thyme and bacon bits.
Crack in the eggs (spread them apart evenly) and put the tomato slices between them, then top with the parsley, black pepper and salt. It’s now time to head out to the grill to get cooking. There are 3 burners on my grill so the the 2 burners directly under the pan were set on low and the one on the far right was on high. You’re looking for a moderate temperature and do remember to keep the lid on the grill closed.
After 20-25 minutes the eggs should be set and this is where you’ll personalize the dish a bit. Depending on how firm you like your eggs you’ll have to determine how much longer you want to cook this. I went for a further 5 minutes, but at this point I topped everything with some grated cheddar and allowed it to melt and bring the entire dish together.
Do remember that it will continue cooking after you remove it from the grill, so keep that in mind when determining how you want your eggs cooked.
The potatoes were boiled in slightly salted water, feta is usually a salty cheese and the bacon (and fat) will also have some salt, so do keep this in mind when salting the dish as you prep it. If you’re doing this in your oven I would go with a 375 F heat for 20-25 minutes, then under the broiler for 2-3 minutes to melt everything together and give it a little color.
This is a 4 person dish and can be sliced in quarters the shape you would slice pizza so everyone gets and egg. You can certainly top it with more eggs if you want. See More
(7 photos)
GRILLED BREAKFAST PIZZA: [A COZY KITCHEN]
Recipe adapted from The Big Sur Bakery Cookbook
Makes 1 pizza
Now, I know the title of this recipe has the word “breakfast” in it, but please, don’t let that stop you from making this for lunch and/or dinner. This pizza is really an anytime meal. Also, you may think I’m a gigantic genius, but I actually learned how to grill pizza from this post over at The Kitchn. Hop on over for step-by-step pictures. I followed the instructions loosely, catering it to this recipe since it dealt with needing to cook the eggs longer.
3 bacon strips
12 ounce pizza dough (This is my go-to recipe)
1/4 cup grated Parmesan
1 cups grated mozzarella (low moisture* this is important!)
3 eggs
Kosher salt
Freshly ground black pepoer
1 tablespoon minced flat-leaf parsley
1 tablespoon minced chives
1 whole scallion, trimmed and thinly sliced
1 shallot, minced (I didn’t have a shallot on hand so I skipped it)
WHAT TO DO:
Generously dust the surface of your kitchen counter with flour and roll pizza dough to a 1/4 inch thickness. Drizzle both sides of dough with olive oil and set aside on a plate. Gather all the toppings and dough and move outside next to the grill.
Once your grill is nice and hot, place the pizza dough on the hottest part of the grill, making sure to check it every 30 seconds or so to ensure proper cooking. Once grill marks appear, flip it and move the dough to a place on the grill that does not have direct heat. Crack the three eggs onto the dough and cover for 2-3 minutes. Once the eggs are just about set, sprinkle the cheese, bacon and salt and pepper. Cover for an additional 1-2 minutes, or until cheese is melted. Move promptly to a plate and sprinkle with parsley, chives and parsley.
*If you’re not in the mood to spark up the grill, then here’s the way to cook it in the oven. My advice is to get yourself a “pizza stone” from Loews or Home Depot. Simply pre-heat your oven to 450˙F, roll out the dough, crack the eggs on top, sprinkle with mozzarella and parmesan cheese, then add the pieces of bacon and salt and pepper. Cook in the oven for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary. When the crust is golden, the cheese is melted and the eggs yolks are cooked to medium, remove from the oven.
WEEKEND HOMEMADE GRANOLA: [SIBSA'S TABLE]
INGREDIENTS:
•175g oats
•60g desiccated coconut
•20g wheat germ
•60g pumpkin seeds
•40g sunflower seeds
•50g whole raw almond nuts
•50g whole Brazil nuts
•50g whole pecan nuts
•1 tsp ground cinnamon
•50g dried cranberries
•50g banana chips
•For the Syrup:
Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe.
•50g dark brown sugar
•90g butter
•180ml honey
•1/2 tsp vanilla extract
WHAT TO DO:
Preheat the oven to 180˚C and lightly grease a baking tray with butter.
Place the oats, desiccated coconut, wheat germ, pumpkin and sunflower seeds, almonds, Brazil and pecan nuts in the baking tray along with the cinnamon and mix well.
Bake in the oven for 10-15 minutes until crispy and slightly golden.
Heat the sugar, butter and honey in a saucepan for 5 minutes until well combined and slightly thickened.
Remove from the heat and add the vanilla extract.
Remove the toasted mix from oven and pour the syrup
Return to the oven and bake for a further 10 minutes until golden brown and crunchy.
Remove from the oven and leave cool slightly before adding the dried cranberries and banana chips.
Allow to cool completely before placing into a sealable, clean storage jar.
CHEEZE BLINTZ: [Author: Stephanie Manley via CopyKat.com]
•Recipe Type: Breakfast
•Prep time:1 hour, 10 minutes
•Cook time:20 minutes
•Serves: 6
Cheese Blintz are a wonderful thin pancake filled with a sweet creamy cheese filling.
INGREDIENTS:
•4 large eggs
•1 cup milk
•1 cup flour
•1/4 cup sugar
•1 teaspoon vanilla
•1/2 teaspoon salt
•1 cup ricotta cheese
•1 8 ounce package cream cheese
•1/4 cup sugar
•1 large egg
•2 teaspoons lemon juice
•1 teaspoon vanilla
WHAT TO DO:
In a medium sized bowl add 4 eggs and milk beat together well. Mix in 1 cup flour, 1/4 cup sugar, vanilla, and salt. Cover bowl with plastic wrap and refrigerate for 1 hour before using. While the batter is chilling you can prepare the filling by combining the ricotta cheese, cream cheese, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla with a mixer in a small bowl. Mix until you have a uniform mixture.
Heat a small non-stick skillet preferably six or seven inches over a medium high heat, spray skillet with non-stick spray and ladle in about 3 ounces of batter. The pancake will cook for about 60 seconds before it begins to bubble and the pancake begins to dry, flip over and cook for another 15 seconds or so. When all pancakes are done add cheese filling.
To make cheese filing combine ricotta cheese, cream cheese, 1 egg, 2 teaspoons lemon juice, and 1 teaspoon vanilla in a small bowl. Stir until well blended, the mixture may remain a little lumpy. The lumps will go away when you cook the blintz.
Add cheese filling in the lower third of the pancake. Flip the bottom third up to the middle of the pancake. Then flip the two slides to the middle. Then flip the top portion down. These will look like mini burritos.
To brown blintz add a small pat of butter to the skillet and brown on both sides, this will take about 60 seconds each side, and serve with your favorite toppings.
TACO BELL BREAKFAST CRUNCH WRAP: [Author: Stephanie Manley via CopyKat.com]
•Prep time:10 minutes
•Cook time:10 minutes
•Serves: 2
Make your own tasty breakfast crunch wrap like Taco Bell.
INGREDIENTS:
•2 large flour tortillas
•3 eggs
•2 tablespoons cheddar cheese
•1/2 cup hash browns or 2 fried hash brown patties
•4 tablespoons Taco Bell Sauce
•4 pieces bacon cooked crisp
•non-stick spray
•Taco Bell Sauce [gebruik 'n ander sous as jy hierdie nie kan kry nie]
WHAT TO DO:
Prepare scrambled eggs, by breaking three large eggs into a bowl and whisking them together with a fork. Pour eggs into a non-stick skillet over medium heat that you have sprayed with non-stick spray. Season eggs with salt and pepper, and stir eggs in pan until they have cooked thoroughly. Remove from burner and set eggs aside.
Use a large skillet over medium heat to warm tortillas. Lay tortilla in the skillet, and warm on each side for about 30 seconds. You want the tortilla very pliable. To build the crunch wrap start by adding 1/4 cup cooked hash browns or 1 cooked hash brown patty. Add half of the eggs, 2 tablespoons of the taco bell sauce, 1 tablespoon cheese, and two pieces of bacon crumbled.
To close Crunch Wrap, flip the side closest to you, to the center, then flip the right and left side to the center. Finish by closing the top of the crunch wrap by closing the the right and left side to the center. You will end up with a five sided wrap. Spray the skillet you used to heat the tortilla in with some non-stick spray, heat for about 30-40 seconds on medium heat and then flip the wrap and heat on the other side. Both sides should be golden brown.
MAALVLEIS PLAT FRIKKIES MET EIER VIR ONTBYT: [ouma BEER se resep]
OULIKE IDEE VAN HOE OM DIT TE DOEN!
BENODIG:
Jou gunsteling maalvleis mengsel.
Eiers
Bykosse van jou keuse, soos roosterbrood, spek, mieliepap met lekker tuisgemaakte tamatiesous of kerriesous.
MAAK SO:
Druk jou maalvleis plat, so dik soos jy daarvan hou.
Neem 'n glas wat in olie gedruk is en druk nou jou patties uit.
Maak 'n ronde gaatjie in die middle, so medium grote.
Maak jou pan warm, voeg olie of botter of kombinasie daarin en verhit.
Plaas nou jou "gaatjie pattie" daarin.
Breek jou eier in die gaatjie.
Bak tot gaar.
WENK:
Jy kan ook eers die pattie aan die eenkant gaar maak en wanneer jy dit omdraai, breek dan die eier in die gaatjie in, sit deksel op en laat dit gaar word.
Bedien dan met jou gunsteling bykos.
Jy kan ook hierdie metode van patties maak en dit op jou hamburgers sit met die gewone wat daarmee saamgaan vir 'n eierburger. Sit gerus ook 'n stukkie parmalat maxi kaasskyfie bo-op en laat dit smelt terwyl die deksel op is om dit gaar te maak.
Geniet!
PASTA-OMELT MET SPINASIE EN KAAS: [KOOKKUNS]
bedien 4
BENODIG:
200 g kersietamaties (Rosa is heerlik)
200 ml Cheddar, gerasper
15 ml olyfolie
8 eiers
350 g spinasie, fyn gekap
100 g pastaskulpe
80 ml tamatiesous
MAAK SO:
Kook die pasta tot al dente. Roer die tamatiesous deur die pasta. Stoom die spinasie sag. Roer dit by die pasta. Klits die eiers en roer dit saam met die kaas by die pasta. Voeg die tamaties by. Verhit die olie en giet die mengsel by. Roer tot dit begin stol. Verhit die oond se roosterelement. Verbruin die omelet onder die rooster.
Bedien met volgraan brood en groenslaai.
GEBAKTE EIER IN GROOT BRUIN SAMPIOENE:
Hoeveelheid hang af van hoeveel persone ontbyt moet kry.
BENODIG:
Groot bruin sampioene
Eiers
Sout en peper na smaak
Skyfies kaas
MAAK SO:
Braai sampioene in bietjie botter tot net warm.
Breek eier in elke sampioen.
Geur met sout en peper.
Plaas skyfie kaas bo-op.
Sit deksel op en laat gaar word.
Geniet!
RISE 'N SHINE OMELET CUPS: [MR FOOD]
SERVES 6
COOK TIME 20 Min
READY IN 20 Min
This "no skillet required" easy personal portion version is a super way to make everyone's eggs all at once. Our mini Rise 'n' Shine Omelet Cups are sure to be a tasty hit, and the cook will love the all-in-one convenience.
YOU NEED:
•5 eggs
•1/2 cup chopped cooked ham
•1/2 cup shredded Cheddar cheese
•1/4 cup sliced scallions
WHAT TO DO:
1.Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray.
2.In a large bowl, combine all ingredients; mix well then spoon into prepared muffin cups.
3.Bake 20 to 25 minutes, or until eggs are set. Serve immediately.
MY WENK:
Maak soos wat jy met muffins bak by die kamp sal doen. Dit is al bespreek en kan op my blog nageslaan word.
KLAM HAWERMOUT MET VRUGTE: [Deur Huisgenoot]
Clare en Fiona Ras is die tweeling-bobaassjefs van The Sprigs Food Shop in Kloof, KwaZulu-Natal. Sprigs Entertain is hul tweede kookboek en sluit hul gunsteling-geregte in wat hulle oor jare in hul restaurant en in kosdemonstrasies verfyn het. Hierdie is een van hul staatmaker-resepte.
Genoeg vir 6-8 mense
Bereiding: 10 minute
Staantyd: oornag
Gaarmaaktyd: geen
BENODIG:
300 g fyn hawermout
100 g gedroogde appelkose, grof gekap
100 g gedroogde appelringe, fyn gekap
50 g rosyne
50 g heel amandels, grof gekap
50 g pampoensade
500 ml (2 k) natuurlike jogurt
80 ml (¹/₃ k) melk
6 pruime, in skywe gesny
droë bosbessies
30 ml (2 e) heuning
MAAK SO:
Meng al die bestanddele (buiten die pruime, bosbessies en heuning) in ’n mengbak en hou oornag in die yskas.
Meng die hawermoutmengsel die volgende oggend deur en skep dit in ’n opdienbak.
Plaas die pruime bo-op, sprinkel die bosbessies oor en drup die heuning oor.
WENK:
Berei die hawermout die aand tevore.
Gebruik verskeie droë vrugte en neute of bedien met ‘n vrugteslaai.
BACON AND EGG PUFFS: [INA PAARMAN RECIPES]
Serves 4
Cheese, bacon, egg, bread - all in one delicious little treat. Excellent for brunch or a family supper.
TOOLS:
1 large measuring jug or mixing bowl
1 balloon whisk or fork
Muffing pan
Pastry brush
1 pair of scissors
2 large spoons
Oven gloves
INGREDIENTS:
2 cups of cubed 1cm x 1cm, white or wholewheat bread (crusts included)
2 cups (500 ml) milk
4 eggs
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
250 g rindless streaky bacon
½ cup (125 ml) Gouda or Cheddar cheese, grated
6 cherry tomatoes, cut in half
Ina Paarman's Cajun Spice
WHAT TO DO:
Beat the milk, eggs and Seasoned Sea Salt together. Add the blocks of bread and leave to stand for at least 15 minutes so the bread can soak up the liquid (can be done the night before). Preheat the oven to 180°C. Butter the hollows of a muffin pan. Line the sides of the muffin hollows with strips of bacon. Cut remaining rashers up and use these pieces to line the bases of the muffin pan.
Divide the egg and bread mixture between the muffin hollows. Sprinkle with cheese. Top each one with a cherry tomato half and sprinkle with Cajun Spice for colour and flavour. Bake for 25-30 minutes until firm, puffy and golden brown.
Serve while still hot. Lovely with sautéd mushrooms and grilled sausages for a memorable Brunch! For supper serve with bread and a salad.