TOEBROODJIE IDEES:
:by Kos vir kampeerders met idees vir kampering on Saturday, March 19, 2011 at 8:37pm
Hoender Gesondheidstoebroodjie
Gaar hoender – fyngesny
Maaskaas
Peppadews – fyn gekap - na smaak
Avokado – in dun skywe gesny
Meng hoender, maaskaas en gekapte peppadews.
Plaas op ’n snytjie varsgebakte gesondheidsbrood.
Plaas skywe avokadopeer bo-op. Geur na smaak met sout en varsgemaalde swart peper. Heerlik !
EIERBROODJIE:
Kook eiers, omtrent 1 eier vir 2 toebroodjies
Dop eiers af,
Meng met mayonaise, sout en peper
Skep dit op die broodjies
TUNA MAYONAISE:
1 blikkie tuna
Meng met mayonaise en skep op brood.
EIERSMEER:
250 g botter
3 hardgekookte eiers, fyngekap
halwe klein ui, fyngekap
25 ml pietersielie/grasui, fyngekap
1 ml sout
1 ml peper
Meng alles saam. Gebruik saam met skyfies ham of gerasperde kaas en/of tamatieskywe.
KERRIE-KAASSMEER:
200 g botter
25 ml matige kerriepoeier
350 ml gerasperde kaas
40 ml perskeblatjang
125 ml klapper
125 ml room, styfgeklits
Meng botter en kerriepoeier. Voeg kaas, blatjang en klapper by. Vou die bottermengsel by die room in. Smeer dit op soutbeskuitjies.
EIER EN SNOEKSMEER:
6 hardgekookte eiers
200 g gerookte, gevlokte snoek
125 ml room, styf geklits
50 ml gladde maaskaas
5 ml worcestersous
2 ml paprika
peper na smaak
Sny eiers in lengte deur en verwyder gele. Maak gele fyn en kap die
eierwitte afsonderlik fyn. Meng die gele en witte en voeg die snoek by.
Meng dit goed. Meng die res van die bestanddele by. Bêre die smeer in
die yskas tot voor gebruik.
KAASSMEER VIR SOUTBESKUITJIES:
1 k fyn gerasperde Cheddarkaas
50 ml mayonnaise
25 ml blatjang
25 ml pietersielie, fyngekap
25 ml gerasperde ui
2 ml Tabasco (opsioneel)
Meng alles saam en smeer dit op soutbeskuitjies.
SARDIENTJIESMEER:
100 g botter/margarien
106 g sardientjies, gedreineer en fyngedruk
10 ml suurlemoensap
25 ml fyngerasperde ui
5 ml worcestersous
1 ml sout
1 ml peper
Meng alles deeglik saam.
TUNAROOMSMEER:
200 g tuna, dreineer + vlok
5 ml ansjovissous
200 ml mayonnaise
250 ml room, geklits
2 eierwitte, styfgeklits
20 soutbeskuitjies
Meng tuna met ansjovissous en mayonnaise tot glad en fyn. Vou die room by die styfgeklitste eierwitte in. Vou die roommengsel by die tunamengsel in. Skep dit op beskuitjies en verkoel dit voor bediening.
ELVIS PRESLEY SE GEROOSTERDE GRONDBOONTJIE EN PIESANGBROODJIE:
2 snye wit brood
2 eetlepels grondboontjiebotter
1 piesang fyngemaak
2 eetlepels botter
Smeer botter op een sny brood en grondboontjiebotter op die ander
een, sit die een sny op die ander een. Smelt nou die botter (Elvis het
baconvet gebruik) in 'n pan en braai die broodjie oor lae hitte tot
goudbruin aan albei kante. Eet saam met 'n glas karringmelk.
PEUSELBROODJIES - VINNIG EN MAKLIK:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:40am
Lang rolletjies,'French Bread' of brood
Sny die rolletjies of brood in snye en plaas die volgende daarop: -
Bolaag #1
Rasper die volgende baie fyn - hoeveelhede na smaak - wortel, ui, agurkies.
Meng met mayonnaise en voeg bietjie kerriepoeier, sout en peper na smaak by.
Smeer bo-op broodskyfies en sprinkle bietjie kaas bo-oor.
Plaas onder die roosterelement totdat die kaas borrel en goudbruin is.
Bolaag #2
Smeer toebroodjiesmeer (sandwich spread) bo-op en sprinkle bietjie kaas bo-oor. Rooster tot goudbruin.
Bolaag #3
Plaas biltongskyfies bo-op die brood en sprinkle met kaas. Rooster tot goudbruin.
Bolaag #4
Die immergewilde tamatie-en-kaas roosterbroodjie, maar sprinkle bietjie ' Portugese Chicken Spice' of 'Cajun Spice' bo-oor die tamatie voordat jy die kaas oorstrooi.
SOP BROODBESKUITJIES:
Een brood klaar gesny
Pakkie uiesop (Ek het verskeie ander soppoeiers gebruik en almal werk soos 'n droom.
Botter/ Margarien
Meng soppoeier met botter saam en smeer op snye brood. Moenie te veel botter gebruik nie. Sny elke sny in drie repe. Pak in die oond soos jy met beskuit sal doen. Droog soos beskuit.
Dit kan vir kinders gegee word i.p.v lekkers.
[Ek gebruik dagoud brood. Sny dikkerige snye, sny snye in drie en smeer bottermengsel reg rondom. Droog in mikrogolf op bord teen een minuut op slag tot droog/hard genoeg.]
LUNCHBOX SUSHI: [4 ingredience]
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 6, 2011 at 3:55pm.
■2 Slices soy & linseed bread
■2 tablespoons light cream cheese
■1 carrot thinly sliced
■2 tablespoons sultanas
1.Cut the crusts off the bread.
2.Spread with cream cheese.
3.In a line about 3/4 of the way down the bread, lay a couple of slices of carrot and sprinkle with sultanas.
4.Roll bread into a tight roll.
5.Slice roll into 4 pieces and serve. Yum!
GATSBY:
'n Gatsby is eie aan Kaapstad.
Die standaard Gatsby is 'n langwerpige broodrolletjie, in die middel deurgesny, en gevul met warm aartappelskyfies.
Straatverkopers en kafees maak hul eie weergawes. Steak, Calamari en vis is ook gewilde vulsels saam met die skyfies. .
BONE-TAMATIESLAAI EN MIELIEMEEL-PLATBROOD:
Sit hierdie interessante maar verspot maklike slaai van gesorteerde tamaties en bone op ’n mieliemeel-platbrood voor.
SLAAI
30 ml olyfolie; 500 g (2 houertjies) gemengde baba-tamaties; 15 ml balsemieke asyn; bruinsuiker na smaak; sout en peper na smaak; 1 blik (440 g) rooi nierbone, gedreineer; ¼ komkommer, in klein blokkies gesny; ’n paar swart olywe; ’n paar vars basilieblare
Verhit die olie in ’n groot pan en roerbraai die tamaties tot die skil net-net begin oopbars. Sprinkel die balsemieke asyn oor, asook ’n bietjie suiker indien verkies. Geur na smaak met sout en peper. Verwyder van hitte. Meng die bone, komkommer en olywe by, geur goed met sout en peper en sprinkel nog asyn en olyfolie oor indien verkies. Sit voor op die mieliemeel-platbrood en garneer met vars basilieblare.
LEKKER TOEBROODJIE HAPPIES:
Vat snye brood en smeer dik met appelkooskonfyt, sit opmekaar en sny
in driehoeke, maak soveel as wat nodig is vir gaste. Maak nou
pannekoekbeslag bietjie stywerig aan, doop broodjies in beslag en bak in diep olie tot bruin. Sit voor saam met skeppie room.
IDEES MET OU BROOD:
Smeer ou brood liggies met botter en bestrooi met enige geur Aromat.
Sny in repe en droog uit in oond.
Lekker saam met sop of net so as peuselhappies.
Smeer ou brood met botter en strooi kaneelsuiker oor, sny in repe en
droog in oond, kinders is mal daaroor.
HOENDERLEWER-TOEBROODJIESMEER:
500 g hoenderlewertjies
2 uie, grofgesny
25 ml olie
2 eiers, hardgekook
25 ml wortellowwe, fyngekap
Kook die lewertjies in soutwater tot gaar, dreineeren laat afkoel.
Braai die uie effensbruin in die olie.
Mengallessaamen drukfynof maal.
Geur na smaak.
GRONDBOONTJIEHAPPIE: [ONGEWOON MAAR LEKKER]
Sny brood happiegrootte
Meng grondboontjiebotter en botter, smeer op brood
Sit 2 snye op mekaar
Smeer mengsel reg rondom
Rol in fyngemaakte Simba skyfies
AMANDA SE KONING KAIINGS: [RSG]
Skaapvet ,of die rugspek van 'n vark
sout en peper
Vetkoek of mieliepap
Sny die vet in dobbelsteentjies en braai baie stadig in 'n pan tot bros. Sout en peper na smaak. Eet saam met vetkoek en korrelkonfyt of mieliepap.
BRAAIBROODJIES MET PIESANG,GRONDBOONTJIEBOTTER EN SPEK:
by Kos vir kampeerders met idees vir kampering on Wednesday, 21 September 2011 at 14:59.
Brood, gesny
Piesangs, geskil en in lengtes gesny en gooi bietjie suurlemoensap oor om te verhoed dat dit bruin word.
Streepspek, brosgebraai
Houer grondboontjiebotter
Botter/margarien
Smeer gesnyde brood met botter en grondboontjiebotter of net met grondboontjiebotter.
Sit piesangskyfies en spekrepies op.
Braai op rooster.
Heerlik saam met braaivleis.
POLONY WELSH RABBIT:
Bedien: 2
Bestanddele
150 g Eskort French Polony in dikkerige skywe gesny
100 g Cheddarkaas, gerasper
125 ml Melk
15 ml Meel
15 ml Bier
5 ml Engelse mosterdpoeier
1 Spatsel Worcestersous
2 Eiergele
2 Skywe brood
Metode
Plaas die kaas en melk in ?n klein pannetjie en roer oor 'n lae hitte totdat die kaas gesmelt het.
Gooi die meel by en roer aanhoudend.
Gooi die bier, mosterdpoeier en Worcestersous by.
Los die mengsel op die warmplaat totdat dit verdik, verwyder dan van stoofplaat en laat afkoel.
Roer die eiergele stadig by.
Rooster die brood, plaas 'n sny polonie op elke sny en gooi dan die kaasmengsel bo-oor.
Rooster 'n paar minute tot goudbruin.
POLONY SMELTBROOD MET AVO EN KAAS:
Bedien: 4
Bestanddele
170g Eskort French Polony, fyngekap
1 Avokado, geskil, ontpit en in blokkies gesny
15ml Olyfolie
10ml Suurlemoensap
1 Selderystingel, fyngekap
2 Groot Sprietuie, fyngekap
5ml Dijon-mosterd
10ml Mayonnaise
4 Agurkies, fyngekap
4 skywe Brood (volgens keuse)
100g Goudakaas, gerasper
Paar druppels peperwarm sous (Tabasco)
Sout en varsgemaalde Swartpeper
Metode
Kombineer die gekapte polonie, avokado, olie, suurlemoensap, sout, peper, seldery, sprietuie, mosterd, mayonnaise en agurkies en meng deeglik.
Sprinkel so 'n paar druppels van die pepersous oor (opsioneel en na smaak).
Rooster die brood, plaas op ?n bakplaat, smeer die polonie-mengsel oor die skywe brood en sprinkel die gerasperde kaas bo-oor.
Rooster vir 'n paar minute totdat die kaas smelt en verkleur.
VARKNEK EN BRAAIBROODJIE MET ‘’n TWIST: [RSG]
Bestanddele en Metode
Varknek (koop hom so opgerol in enige slaghuis of winkel) .
Sny hom los uit sy rolletjie.
Sit hom op die rooster.
Spice hom met suurlemoensap, sout en peper (niks anders nie) .
Laat hom regop staan langs die vuur terwyl jy wag vir die kole (so loop sy sous deur hom en geur hom lekker en hy word stadig aan gaar van so langs die hitte en in die rook staan).
As die kole reg is - sny jy dikkerige skywe soos wat jy dit sou wou eet - en braai net alkant vinnig bruin.
Die mense kan nie genoeg kry nie en jy voer baie met 1 vark nek. Dis regtig liplek lekker .
Jy kan ook geblikte/gebottelde suurkool warm maak.
Smeer broodrolletjies met ‘n lekker geurige mosterd. Sit suurkool op en dan ‘n stuk van die varknek. Rooster so bietjie op die rooster net om die broodjie ook bietjie warm te kry. Of rooster gesnyde broodrolletjies eers op rooster en pak dan jou rolletjie. Baie lekker!!
ANDER MANIER VAN BRAAIBROODJIE: [RSG]
Bestanddele
Witbrood
Tamatie
Komkommer
Mayonnaise
Sout en Peper
Chutney
Ui
Metode
Sny die tamatie baie klein stukkies, rasper die ui, komkommer en kaas. Meng dan alles saam in 'n bak (tamatie, ui, komkommer, kaas, mayo, blatjang, sout en peper).
Smeer op snye witbrood . Maak brood toe met 'n ander snytjie. Pak in jou rooster.
Braai op flou kole (aan die einde van die braai) tot die kaas gesmelt is.
FRANS SE OPGESTOPTE BROOD: [RSG]
Bestanddele
3 Pita-broodjies
3 blikkies mossels
1 plat blikkie sardyntjies
Bloukaas
Uie en knoffel na smaak
Metode
Braai uie en knoffel in bietjie olie. Gooi mossels en sardyntjies in ‘n bak en gooi bloukaas en uie-mengsel by en meng. Sny die pita-broodjie oop en voeg mengsel in en verhit in mikrogolfoond.
Genoeg vir drie mense.
ROOMHOEDER-EN-MOSTERDDUIKBOOT:[Nickrunner-Roque recipes]
Ek het hierdie een vir 'n geruime tyd met mayonnaise gedoen, maar vandag het ek dit met suurroom probeer en dis soooo baie lekkerder.
WAT JY NODIG HET (vir een voetlange duikbootbroodjie)
Twee hoenderdye - ontbeen. (Jy kan bors vleis probeer, maar ek vind dit droog en oninteressant)
'n Voetlange broodrolletjie
Suurroom
Dijon mosterd
'n Klompie vars, groen, eetbare blare soos spinasie, slaai of wat beskikbaar is.
Sout, peper, botter of margarien
WAT JY MOET DOEN
Sny die hoendervleis in klein blokkies.
Braai met 'n bietjie olie in 'n baie warm pan tot die dikste stukkies nie meer pienk binne is nie en sprinkel sout en peper oor na smaak.
Draai die hitte laag af. Voeg twee eetlepels suurroom en een eetlepel mosterd by die inhoud van die pan en roer deeglik.
Slag die broodrolletjie van kop tot toon sodat dit oopvou.
Smeer botter of margarien liggies aan albei die binnekante.
Maak 'n bed van groen blare in die broodrolletjie.
Krap die inhoud van die pan op die bed van blare.
Druk die twee helftes van die broodrolletjie teenmekaar, maak seker dat jy servette byderhand het en lê weg.
TOUTREKBROOD: [ONBEKEND]
1 groot, ronde brood (verkieslik ‘n suurdeegbrood of ‘n brood wat 1 – 2 dae oud is)50 g spekstukkies, brosgebraai
50 g of meer Cheddarkaas, in dun snytjies gesny
50 ml heuningmosterdslaaisous, of ander slaaisous van jou keuse
Gebruik ‘n skerp broodmes en sny die brood in snytjies van 1.5 na 2 cm – moenie tot onder deursny nie, maar los die onderkant vir ongeveer 2 cm nog ongesny. Sny dan dwarsoor die snytjies weer die brood in sye van 1.5 tot 2 cm, ook nie dwarsdeur nie.
Die brood gaan nou so wil-wil oopval.
Sprinkel die spekstukkies oor die hele brood – laat dit inval tot onder op plekke. Pak dan kaassnytjies oraloor tussen die brood-repies.
Gooi nou die slaaisous so eweredig as moontlik oor die brood en maak dit stewig in foelie toe.
Bak vir 15 minute in ‘n voorverhitte oond van 180 °C of plaas dit bo-op die vuur.
Dis bietjie moeiliker op die vuur, aangesien die brood nie baie maklik omdraai nie, maar dit is moontlik.
Indien jy ‘n gasbraaier met ‘n deksel of ‘n ketelbraaier gebruik sal dit makliker gaan.
Wanneer jy die brood onthul kan jy begin om die repies af te trek – heerlik!
Probeer verskillende slaaisouse om die geur te verander, of probeer verskillende soorte kaas, of bestanddele soos olywe, stukkies gebraaide sampioene of soetrissie. Jy kan ook ‘n pizzabrood maak, deur tamatie-uiemengsel en kaas met oreganum in die brood te sit. Kaas dit en geniet dit!
POTBROOD "BUNNY CHOW": [MY EIE RESEP]
Neem 'n potbrood of enige ander ronde brood.
Sny die dekseltjie af en hol uit, sonder om brood te breek.
Maak nou jou gunsteling kerriemaalvleis of "spicy maalvleis" of kerriehoender of kerrie skaap/beesblokkies, gebraaide boerewors met tamatiesousie, kaas en spek of enige ander lekker vulsel waaraan jy kan dink.
Vul die brood hiermee.
Sit die dekseltjie weer op.
Bak vir paar minute in oond sodat brood lekker warm word, jy kan kaas ook bo-oor strooi of draai in swaargewig foelie toe en plaas binne-in potjie en laat warm word.
Heerlik en iets anders vir die braai!
YORKSHIRE PUDDING: [DIS 'N WENRESEP]
Bak hierdie en laat dit koud word en dan bou jy vir jou so 'n lekker toebroodjie, daar is meer in yorkshire pudding as om dit net soos die engelse as 'n bykos te eet saam met vleis en groente.
(Makes 12)
1 Cup All Purpose Flour
1 Cup Milk
2/3 Cups Oil
2/3 t-spoon Salt
3 Medium Eggs
Cooking:
1. Pre-heat oven to 220C / 425F / Gas 7.2. of maak in broodoond.
2. Pour oil into a 12 cooking tray or large tin
.3. Place in the oven and allow the oil to get extremely hot.
4. Place the flour in a bowl, then make a well in the centre and break in the eggs. Add half the milk and, using a wooden spoon, gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed.
5. Remove the tray from the oven (when oil is hot) and pour the batter into the tray in equal measures.
6. Cook for 10 minutes or until the Yorkshires have risen and are golden brown..
The trick to making Yorkshire Pudding rise:
1. The trick is the hot oil and the hot oven.
2. This recipe uses 3 eggs instead of 1 or 2.
3. Don't keep opening the oven to check.
4. Make your batter in a pouring jug. This will make it easier to pour into your tray.
5. Time is of the essence. Make sure your batter is ready to pour when you open the oven door. The oil must be HOT !
6. Serve immediately as it will deflate as it gets cold.
WORS EN MARMITE ROLLETJIES: [WILLIE SE SAMIES]
8 snye dungesnyde brood
10g margarien
5ml Marmite
8 weense worsies
Verwyder korsies van brood. Rol snye brood plat aan kante met
deegroller. Smeer dun met margarien. Smeer ‘n dun lagie Marmite oor. Rol elke sny om worsies. Sny rande netjies en verdeel elke rolletjie in drie dele. Steek vas met tandestokkies. Steek oop punte in lemoen en plaas op tafel.
Lewer 24 rolletjies.
WRAPS MET KOUE VLEIS EN SLAAIE:
Volgraan wraps met koue vleis, tuna, eierslaai, shrimps of hoenderslaai. Hierby kan jy mosterdsous, “sweet chilli-sous” of ander lekker souse bedien.
So bietjie slaptjips, wedges of plat gebraaide aartappels sal die prentjie voltooi.
KUBAANSE PESTO STEAK BROODJIES:
Fransebrood somme die laaaaaaang een
Swaargewig foelie
2 uie in ringe gesny
Botteltjie pestosous
Botter
sout en peper na smaak
Tamaties in skywe gesny
Skywies kaas wat lekker smelt [mozarella of so]
6 - 8 Minute steaks
METODE:
Braai minute steaks vinnig in botter, en smoor uieringe.
Sny die fransebrood in die lengte deur.
Smeer lekker dik met die pestosous. [jy kan brood botter ook, as jy wil]
Pak die kaasskywe, uieringe en tamatieskywe op brood.
Sit dan die minute steaks bo-op dit.
Draai toe in foelie en sit op rooster vir so 10 minute tot kaas lekker gesmelt het.
Geniet, want jy gaan beslis!
ROGBROOD MET BEET: [DIE NATHANIëL TAFEL]
JY BENODIG
12 Jongbeetjies, gekook of gebak
Rissiekonfyt of soetrissiejellie (of enige ander soet, maar branderige konfyt)
100g Sagte bokmelkkaas
12 Snye rogbrood, in vierkantjies gesny
Varsgemaalde swartpeper
Vars roketblare
METODE
Skil die beet terwyl dit nog warm is. Sny in skyfies in ’n bak en roer ’n lepel of twee van die konfyt daardeur. Laat afkoel. Smeer die bokmelkkaas op die brood.Pak die beetskyfies daarop. Geur met swartpeper. Tooi met roketblare en dien op.
BOEREWORS, BRIE & BRIOCHE:
JY BENODIG
6 groot of 12 klein brioche-broodrolletjies
(of sagte broodrolletjies)
2 t druiwepitolie
1 klein kool, fyngesny
1 wortel, fyngesny
1 rooi ui, fyngesny
1 t sojasous
2 t soetrissiesous
500g boerewors, oondgerooster
2 groot agurkies
ekstra soetrissiesous
vars pietersielie, fyngekap
brie kaas
METODE
Verhit olie in groot pan. Voeg kool, wortel en ui by. Braai oor hoë hitte tot gaar, maar steeds ferm. Roer sojasous en soetrissiesous by. Sny broodrolletjies oop. Skep die groente in die holte. Plaas stukkies boerewors bo-op. Rangskik snye brie bo-op. Garneer met dun repies agurgies. Bedruip met ekstra soetrissiesous. Sprinkel met pietersielie.
BUNNY CHOW MET BOTTERHOENDER:
Dié gereg is trots Suid-Afrikaans en jy kan dit selfs ses uur voor jou gaste opdaag al berei– hou net die gaar hoender en die botter eenkant en voeg dit by net voordat jy dit ... wil bedien. Jy kan die sous warm maak terwyl die broodjies in die oond lekker bros word. Die resep is genoeg vir agt mense.
Jy het nodig
12 ontbeende hoenderborsies, vel verwyder
3 knoffelhuisies, geskil en fyn gedruk
45ml vars gemmer, fyn gerasper
die sap van 1 groot suurlemoen
7,5ml rissiepoeier
Vir die marinade:
375ml dik ongegeurde jogurt
7,5ml garam masala
5ml komyn
5ml koljander
2,5ml borrie
2,5ml sout
15ml sonneblomolie
Vir die sous:
1kg ryp, sappige tamaties, geskil
45ml tamatiepasta
5ml fenegrieksade, grof gemaal
1 kaneelstokkie
5ml komyn
5ml garam masala
2,5ml borrie
sout en vars gemaalde swartpeper
375ml room
75g koue botter
Om voor te sit:
8 groot broodrolletjies
gesmelte botter
Só maak jy
1. Sny drie of vier diep kepe in die hoenderborsies en plaas in ’n bak saam met die knoffel, gemmer, suurlemoensap en rissiepoeier. Vryf die mengsel in die vleis in en laat vir 30 min staan.
2. Meng al die bestanddele vir die marinade en giet dit oor die hoender, meng goed, bedek en laat vir 1-2 uur in die yskas marineer (maksimum 3 uur).
3. Verhit die oond tot 200°C. Skep die hoender uit die bak (moenie die marinade afvee nie) en pak in ’n enkellaag in ’n oondvaste bak. Bak vir 7 minute, verlaag die hitte na 170°C en bak vir nog sowat 12 min of tot heeltemal gaar. Hou eenkant.
4. Berei die sous: Verwerk die tamaties tot ’n growwe salsa in ’n voedselverwerker en giet dit in ’n groot, plat pan. Roer die res van die sousbestanddele (behalwe die room en botter) by en laat kook oor matige hitte vir 8 tot 12minute of totdat die sous effens verdik en gereduseer het. Roer die room by, verlaag die hitte en laat prut vir nog 5 minute.
5. Sny die bokante (behou vir dekseltjies) van die rolletjies af en hol dit uit (los ’n 5mm “muur”). Bestryk die rolletjies bo-op en aan die kante met gesmelte botter.
6. Plaas die rolletjies op ’n bakplaat en bak by 190°C vir sowat 5 min of tot goudbruin en bros.
7. Sny die hoender in happie-grootte stukkies en roer dit by die sous. Laat prut oor lae hitte vir ’n paar minute totdat die hoender heeltemal warm is.
8. Sny die koue botter in blokkies en roer een vir een by die sous. Geur met sout, peper en ’n bietjie suurlemoensap, indien verkies.
9. Skep die hoender in die warm rolletjies en sit die dekseltjies op. Sit dadelik voor.
Foto: Michael le Grange
GRILLED CHEESE SLOPPY JOE:
So here's what you'll need to get a little sloppy...
Ingredients:
- 1 brioche bun
- 2 tbsp medium cheddar - shredded
- 2 pats of salted butter
- a couple potato chips - I used pickle chips because they're my favorite thing EVER
- 1.5 tbsp sloppy joe mix at room temperature
**not pictured - a straw **
So yeah, get it and shred it up. The finer it's shred, the better it'll melt.
When you're trying to use a bun, you'll want to cut it so that the two bready sides can function as the outside toasted pieces. I know that makes absolutely no sense, but basically you'll want to use the sides that are not the butt so that you get that nice toasty texture.
I had a super huge brioche bun so I chopped off the top and discarded it (ok, so i gobbled it up), and used the middle and bottom pieces. Flip the bottom piece so that the butt will be the side that you build the sandwich on.
Righty-o, so now that you've got your bread sliced, you'll want to pack on a hunk of shredded cheese. I made this at like nine in the morning and I ended up eating like half of the cheddar I cut, so I kept having to shred more. That's totally fine - it's actually exactly what Tillamook wants; their customers eating whole blocks of cheese at nine in the morning.
Now pile on that sloppy mix - EXTRA SLOPPY. I know how you'z kids like 'em extra sloppy. **Now someone yell "Lady you're scaring us!"**
Now for the chippies. I have always put chips on Sloppy Joe's. I don't know why or how it started, but it's something that I have to do. The crunchy texture just makes the sandwich so much better. Try it.
And if you haven't had pickle chips, get yourself some. That's it.
So pile on a few or smash 'em on. It really doesn't matter. They'll get crushed anyway.
Now, stack on the rest of the cheese.
And the top piece of bread.
Then you'll want to butter both sides of your bread and turn your burner to a low heat. Once your sandwich is in the griddle, go ahead and take your straw and poke holes all over it. This will create little tunnels that'll let your cheese flow out like molten lactose. As your liquid gold starts to ooze out, it'll create a cheesy crust that sort of tastes like a Cheez-It BUT BETTER.
Make sure to do the hole-poking thoroughly on each side so that you get a nice-even cheesy crust.
Since it's cooking on such a low heat, it'll take like 7 minutes to cook on each side. Because brioche burns so quickly and since you want your cheese to be able to travel through the holes, it's very important that you give it ample time to cook. Don't try to rush it. Relax, drink a beer. Unless it's nine in the morning, and in that case, drink a bloody mary or something.
This is what it should look like if your cheese was able to melt out through the holes. If it didn't, simply just smack some shredded cheese on the outside and grill it so that it cooks it real quick. It'll work the same way but the hole method is much more fun. It made me feel like a scientist! A grilled cheese scientist!
After that, you'll want to take it off the stove-top, let it set for a minute, and then serve it while it still looks all pretty and delicious like the one below.
OPGESTAPELDE TOEBROODJIES: [HUISGENOOT]
Bereiding: 6 uur
Gaarmaaktyd: Geen
Genoeg vir 4 mense
1 groot ciabatta-rol of 4 klein rolletjies
30 ml (2 e) botter
125 ml (½ k) basiliepesto
250 ml (1 k) gepekelde soet- of pikantrissies
500 g gemengde kouevleise (salami, ham, gerookte hoender)
200 g mozzarellaballe, in skywe gesny
uiemarmelade
sout en peper na smaak
1 groot bos roketblare, gewas
1. Sny die ciabatta oorlangs middeldeur en smeer albei kante met botter en pesto. Pak ’n laag rissies op die onderste sny brood. Bedek met ’n milde laag kouevleise en kaasskywe.
2. Bedruip uiemarmelade oor die kaas en geur met sout en peper. Bedek met roket en ’n sny ciabatta.
3. Draai elke toebroodjie styf toe met kleefplastiek en plaas op ’n bord. Wanneer almal berei is, sit die bord in die yskas vir minstens ses uur met iets swaars daarop om te sorg dat al die bestanddele en geure goed meng.
4. Verwyder die kleefplastiek en sit voor.
- Hope Malau
STEAK BROODJIE: [HUISGENOOT]
Genoeg vir 4 mense
2 x 200 g lendeskyf/riboog-steak
45 ml (3 e) olyfolie
80 ml (⅓ k) braaivleismarinade
sout en vars gemaalde peper
4 panini-broodjies of ander broodrolletjies
500 ml (2 k) roket
200 ml tzatziki
METODE:
1. Voorverhit die oond tot 180 ˚C.
2. Geur die steak met van die olyfolie, braaivleismarinade, sout en peper.
3. Verhit ’n riffelpan en braai die steaks oor baie hoë hitte vir sowat 3-4 minute aan albei kante, of tot mediumgaar. Laat rus die vleis ’n paar minute en sny in skywe.
4. Halveer die panini en sit die helftes op ’n bakplaat. Rooster in die oond of ’n riffelpan tot die brood effens bruin raak.
5. Bedruip die broodjies met van die olyfolie. Rangskik die roketblare bo-op die broodjies gevolg deur die vleisskywe.
6. Skep lepelsvol van die tzatziki op die vleis en sit die ander helfte van die broodjie bo-op.
HAM & PROVOLONE PANINI WITH PINEAPPLE PEPER CUTNEY:
Prep Time: 10 min
Cook Time: 5 min
4 servings
Ingredients
1 jar Crosse & Blackwell® Pineapple Pepper Chutney
8 slices Italian bread
2 tablespoons butter
1/4 cup Dijon mustard
1 pound ham, thinly sliced
1 pound provolone cheese slices
1 cup roasted red bell peppers
Directions
1.Butter one side of each slice of bread; put four slices, buttered side down, on a work surface.
2.Top with mustard, ham, cheese and peppers; spread with a generous portion of chutney.
3.Top each with a remaining slice of bread, buttered side up.
4.Heat a panini pan until hot OR do it in a skillet.
5.Cook sandwiches until golden brown.
6.Serve immediately.
NOTE: This is a great main dish, or cut into smaller pieces for a quick hot appetizer.
THE ULTIMATE BLT-SANDWICH: [March 13, 2012 in Uncategorized]
Another confession, I never liked BLT sandwiches. They were always sub-standard and almost bland, the bacon being the only component to add any flavour. I felt the tomatoes washed out all the flavour and so steered clear of them since about 4 years ago. That was until I saw some dry-cured smoked streaky bacon from Woolworths last week and wanted to do something really special with it. The first and only idea I had was to make a BLT but I needed to amp it up.
I wanted to condense the tomato flavour and thought of making a really rich, chunky and thick tomato sauce but didn’t want this to make the sandwich too soggy or messy to eat. I then thought of roasting the tomatoes with garlic and thyme as I did this last year for a tart and the flavour was beautiful and intensely tomatoey. And this morning when I put “BLT” into Pinterest to see what it would bring up, what do I find? One of my recent food blog addictions, Not Without Saltdid something very similar last year, roasted tomatoes and all. Great minds think alike I think!
The key to making a really great BLT is to make sure that the ingredients you use are of the best quality you can afford/find. Using so-so bacon, bland tomatoes, below par lettuce and regular bread is just not going to deliver the type of sandwich you are after. I decided to stick to using good ‘ol Iceberg lettuce as I like the unobtrusive flavour and nice crunch it adds. As far as the bread goes, I had some sourdough and decided to lightly toast it but you could use ciabatta or baguette as well. And then to finish it all off, I made a smoked chilli aioli as I feel it’s important to have some kind of mayo on the sandwich. You could also just add some crushed garlic and chopped chillies to good quality shop-bought mayo but making your own is of course, so much better!
BILTONG SPREAD: [ONBEKEND] HEERLIK!
125 g smooth cream cheese with chives
30 ml mayonnaise
30 ml lemon juice
60 g grated biltong (125 ml)
Salt & freshly ground black pepper to taste
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker.
Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.
Spread on bread canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.
WENK:
Hierdie is heerlik as 'n dip, op toebroodjies en baaaaaaaaie lekker op gebakte baadjie-aartappels. Ek het dit al in gebakte "butternut" ook gesit, met ekstra bietjie kaas bo-oor en dan net in mikrogolf gesit dat die kaas kan smelt.
PANERA BREAD GRILLED BANANA SANDWICHES:
Serve: 2
1 large banana
1½ tablespoons low-fat whipped cream cheese
1½ tablespoons peanut butter
1 tablespoon honey
pinch of salt
4 (3/4"-thick) slices White Whole Grain bread
METHOD:
Cut off ¼ of the banana and mash in a bowl with a fork; stir in
the cream cheese, peanut butter, honey, and salt. Spread over 2
bread slices.
Coat a large skillet with cooking spray and place over medium-high
heat. Slice the remaining banana in half lengthwise and then in
half crosswise. Place the banana halves in the pan and cook until
caramelized. Arrange the bananas over the cream cheese spread and top with the remaining slices of bread.
Wipe out the skillet, add a spritz more cooking spray, and place over medium heat. Add the sandwiches and cook until browned on each side.
SHUSI-TOEBROODJIES: [Kosblik en vingerhappie idee:]
Vars snye wit of bruin brood wat se korsies alles afgesny is
Rol nou die brood met roller tot plat en dun
Smeer nou verskillende vulsels in
Bv:
Vissmeer
Lewersmeer
Kaassmeer, met gerasperde biltong
Marmite, en kaas
Tuna en mayonaise
Sandwichspread
Appelkooskonfyt en peanutbotter
Gerasperde ham/polonie met bietjie mayonaise en chutney
Roer eiers met tamatiesous
Rol nou die broodjie op soos 'n worsie.
Sny wieletjies van so ongeveer 4cm groot.
As die broodrolletjie loskom, steek met 'n tandestokkie vas .
Steek stukkies vrugte vas met die tandestokkies vir ekstra garnering.
FRANSE BRAAIBROODJIES: [HUISGENOOT]
Bedien: 6
Bestanddele
Hoof bestanddele
1 pakkie “heat and eat” Franse brode, (2 brode)
125 gram roomkaas met soetrissies
5 tamaties, gesny
1 rooi ui, fyngekap
’n Handvol basilieblare
375 ml mozzarella
Metode
Halveer die Franse brode en smeer met roomkaas (dit is soos gom wat die brood bymekaar hou)
Vul met tamatie, uie en basilie.
Strooi mozzarella oor en maak die broodjies toe.
Plaas die brood in ’n braairooster en braai tot goudbruin, effens geskroei, en die kaas gesmelt is.
Sny en bedien.
FRENCH TOAST WAFFLES:[UNKNOWN]
A waffle maker creates a crisp, brown French toast without a skillet. Just make sure you start with slightly hardened bread so that the toast won't be soggy. Serve toast with fresh berries, powdered sugar, or maple syrup.
Servings: 4 servings (serving size: 4 waffles)
Ingredients
Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)
Directions
Coat waffle iron with cooking spray, and preheat.
Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.
BILTONG, AVO EN FETA TOEBIE:
1 Avo
Biltong (Lekker fyn biltong werk lekker)
1 wieletjie Feta kaas (enige soort)
4 Snye brood (toast werk beter as vars, dit breek nie so maklik nie)
SO MAAK JY:
Skil die Avo. "Mash" die avo en feta saam tot 'n lekker pasta. Voeg die biltong by en meng. Skep nou die pasta op die brood. Die pasta kan ook gekomplimenteer word met mayonaise, soet-suur sous of soet-rissie sous. Die vier snye brood behoort 2 mense lekker te vul. Ek eet gewoonlik 'n halwe avo op 2 snye brood.
GENIET!
BRAAIBROODJIE: [BRON ONBEKEND]
Meng 1 pakkie bacon bits met 2 koppies gerasperde kaas.
Meng 1 houertjie karringmelk met klein pakkie 500g bruismeel.
Gooi driekwart van kaas en beacon by meelmengsel.
Sit in broodpan - gooi res van kaas en beacon bo- op.
Bak 1 uur 180 grade.
Maak n groterige brood - genoeg vir so 8 mense
BILTONG-DRIEHOEKE: [WILNA MYBURGH]
Daar is min eetgoed wat so gewild soos biltongbroodjies is. Afhangend van die driehoeke se grootte sal jy uit elke dubbel sny brood 4 of 8 driehoeke kry en kan dus maklik soveel maak soos benodig.
1 witbrood, gesny
smeermargarien
fyn biltong
'n paar snytjies biltong
Maak toebroodjies met twee snye brood net gesmeer met margarien. Sny dan die korsies af. Afhangend van die grootte van jou brood en hoe groot jy die driehoekies wil maak, kan jy of dit nou in vier driehoeke sny, of dit in vier kwarte sny en dan ui elke kwart twee driehoekies maak.
Smeer nou al die kante van elke driehoek en druk dit in die fyn biltong sodat dit heeltemal bedek is. Doen so voort tot almal klaar is. Rangskik dit op 'n bord en garneer met die gesnyde biltong.
BILTONG BRAAIBROODJIES:
Hierdie resep is die Suid Afrikaanse weergawe van die "toasted ham, cheese and tomato" broodjie.
Op 'n sny wit brood gooi jy biltong poeier (verkrygbaar by jou gunstelling slaghuis), 'n paar snye kaas en tamatieskywe. Gooi so bietjie peper oor (sout is nie nodig aangesien die biltong baie sout is) en sit nog 'n sny bo-op om 'n toebroodjie te maak.
Smeer nou die buite kante van die toebroodjie met botter sodat die brood nie te vinnig brand nie en plaas op 'n rooster oor matige kole. Draai die broodjies totdat albei kante mooi gerooster is en sit dadelik voor.
Ander variasies is om uie by te voeg of om die biltong te los en net kaas, tamatie en uie met sout en peper te rooster wat ook baie lekker is.
MARKBROODJIE: [Kosredakteur: Vickie de Beer]
Genoeg vir 4
Koop ’n lekker brood op die mark en soek summier die naaste koelteboom om net daar aan jou vonds te smul - saam met ’n yskoue biertjie natuurlik.
1 tuisgebakte brood, in dik skywe gesny
regte, egte plaasbotter vir die smeerslag
’n hand vol vars roket- of kruieblare
100 g bloukaas - ons het ’n lekker karoobloukaas gekoop en dik skywe daarvan op die brood gesit
100 g gesnyde biltong
125 ml (½ k) druiwekonfyt, of kyk wat jy kan kry. Daar is ’n wonderlike verskeidenheid blatjang en konfyte soos uiemarmelade op die markte
60 ml (¼ k) crème frâiche
SO MAAK JY:
1 Smeer die brood lekker dik met die plaasbotter. Begin met die roketblare en sit lappies kaas en biltong bo-op.
2 Eindig met skeppies druiwekonfyt en crème frâiche of dik room.
BAKED EGG SALAD: [By: Tess Gardner for RecipeLion]
Super simple, yet undeniably delicious, this recipe for Baked Egg Salad will be your new go-to lunch. Whether you serve it on bread as a healthy egg salad sandwich or on lettuce, this is one recipe that will deliver a yummy meal, perfect for when you are in a rush or just want something nutritious without a lot of work. The tangy relish blends well with the creamy goodness of the egg, creating a delightful eating experience. Packed with protein, this all-natural lunch will power you through the rest of your busy day.
Cooking Time: 10 min
Ingredients
12 large eggs
2 tablespoons dill relish
1/2 tablespoon yellow mustard
1 1/2 teaspoons garlic powder
1/3 cup olive oil mayo
Instructions
1.Preheat oven to 325 degrees F. Place eggs in muffin tin and bake for 30 minutes. Remove pan from oven and cool on wire rack for 10 minutes. Remove eggs from pan and place in cold water until completely cooled.
2.Gently tap and roll eggs to break shells; peel off remaining shell. Chop eggs and add all remaining ingredients to bowl and mix well. Serve over lettuce or on bread.
MY WENK:
Maak dit in jou Buksie of in muffinpan op die rooster met foelie bedek.
OLYMPIC PUB STEAK SANDWICHES: [MR FOOD]
In salute of the Summer Olympics in London, our Test Kitchen came up with a special recipe, popular at British Pubs worldwide. Whether for game-watching or anytime, our flavorful Olympic Pub Steak Sandwiches will earn you a gold medal in the kitchen!
Serves: 4
Cooking Time: 25 min
What You'll Need:
•1/2 cup crumbled blue cheese
•5 tablespoons butter, softened, divided
•1 garlic clove, minced
•1 large onion, thinly sliced
•1/2 teaspoon salt
•1 tablespoon cracked black peppercorns
•2 (8-ounce) strip steaks
•2 crusty hoagie rolls, cut in half horizontally
What To Do:
1.In a small bowl, combine blue cheese, 1 tablespoon butter, and garlic; mix well and set aside.
2.In a large skillet over medium-high heat, melt 2 tablespoons butter; add onions and salt and cook 10 to 15 minutes, or until browned, stirring occasionally. Remove to a dish and set aside.
3.Press peppercorns into both sides of steaks. In the skillet or on a griddle pan, melt remaining butter over medium-high heat. Add steaks and cook 5 to 6 minutes per side for medium doneness. Slice steaks across the grain and distribute evenly on hoagie roll halves. Top with onions and blue cheese mixture; serve immediately.
BOSTON LOBSTER ROLL: [BOSTON DISCOVERY GUIDE]
2 (1 1/4 pound) lobsters, boiled or steamed, meat chopped into small chunks
2 tablespoons mayonnaise
1 medium stalk of celery, finely diced
fresh ground pepper, to taste
2 New England-style hotdog rolls (split along top, not side)
2-4 tablespoons butter, softened
potato chips and pickle, for serving (optional)
4 lemon wedges, for serving
2 scallions (optional), sliced thin
cayenne (optional)
HOW TO:
1) Mix lobster meat with mayonnaise in a large bowl. Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together. Add 2-3 grinds of black pepper. Mix in diced celery. Cover the mixture and chill in the refrigerator for at least 1 hour.
2) Meanwhile, preheat a skillet (preferably cast iron) to medium heat. Spread the softened butter on both sides of each hotdog roll. Place a buttered side down on the skillet and toast each side for 2-3 minutes, or until golden-brown. You can also toast the bottom for a couple of minutes if you want.
3) Fill each toasted roll with the chilled lobster mixture. Serve immediately with lemon wedges, potato chips, and pickles. If you want a bit of spice to your lobster roll, add scallions and a dash of cayenne
HAM AND RPVOLONE PANINI WITH PINEAPPLE PEPPER CHUTNEY:
Prep Time: 10 min
Cook Time: 5 min
4 servings
Ingredients
1 jar Crosse & Blackwell® Pineapple Pepper Chutney
8 slices Italian bread
2 tablespoons butter
1/4 cup Dijon mustard
1 pound ham, thinly sliced
1 pound provolone cheese slices
1 cup roasted red bell peppers
Directions
1.Butter one side of each slice of bread; put four slices, buttered side down, on a work surface.
2.Top with mustard, ham, cheese and peppers; spread with a generous portion of chutney.
3.Top each with a remaining slice of bread, buttered side up.
4.Heat a panini pan until hot.
5.Cook sandwiches until golden brown.
6.Serve immediately.
NOTE: This is a great main dish, or cut into smaller pieces for a quick hot appetizer.
SAUSAGE AND CHEESE BREAD: [YUMMY]
I got this recipe from Plain Chicken and I adapted it. We had it for dinner but it would make a wonderful appetizer. It's really easy to make. This picture is not the best because it is from the end of the loaf. I forgot to take a picture until we had already ate most of it.
1 loaf unsliced French bread
1 lb pork sausage
2 c. shredded mozzarella cheese
1 egg
2 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
2 T. butter
1 clove garlic, crushed
HOW TO:
Hollow out the middle of the loaf with a long serrated knife, leaving a 1/2 inch shell around the sides. Crumble up the bread that you removed into bread crumbs. Cook sausage until meat is browned, then drain. Stir in 1 cup breadcrumbs, cheese, egg, mustard and salt and pepper. Spoon into shell. Melt butter in saucepan. Add garlic and cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil, leaving top open slightly. Place on a baking sheet. Bake at 400 for 25 min.
TEQUILA LIME GRILLED CHICKEN CLUB SANDWICH WITH GUACAMOLE AND ROSTED JAPAPENO MAYO: [25 GRILLED RECIPES]
Servings: makes 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
1/4 cup tequila
1/2 cup lime juice
2 tablespoons oil
1 teaspoon lime zest
1 jalapeno pepper
2 cloves garlic
1 handful cilantro
1 teaspoon cumin, toasted and ground
1 teaspoon salt
1/2 teaspoon black pepper
4 small chicken breast fillets, boneless and skinless
4 buns
1/4 cup roasted jalapeno mayo (or mayo)
4 leaves lettuce
4 slices tomato
8 slices bacon, cooked
1 cup guacamole
1/4 cup queso fresco (or feta), crumbled
Directions
1.Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt and pepper in a food processor.
2.Place both the chicken and the marinade in a freezer bag and marinate over night.
3.Heat he grill to medium-high, brush it with oil and grill the chicken until cooked, about 5-7 minutes per side.
4.Assemble the sandwich and enjoy!
ASPARAGUS GRILLED CHEESE SANDWICH: [MELTING CHEESE SANDWICHES]
(makes 1 sandwich)
Ingredients:
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)
Directions:
1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes.
Note:
Roasting time can vary greatly depending on how thick your asparagus is.)
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.
MY WENK:
Maak oor die kole soos braaibroodjies in toeknyprooster of in snackwich of toebroodjierooster.
BACON GUACAMOLE GRILLED CHEESE SANDWICH: [MELTING CHEESE SANDWICHES]
A buttery and toasty grilled cheese sandwich stuffed with cool and creamy guacamole, crispy bacon and melted jack and cheddar cheese. The crunchy crumbled tortilla chips in this grilled cheese pay tribute to the classic combination of tortilla chips and guacamole dip.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)
Directions
1.Cook the bacon until crispy and set aside on paper towels to drain.
2.Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3.Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
BBQ CHICKEN SANDWICHES:
pkg of chicken tenderloins (or cut up some breast in strips)
pkg of pepper bacon (regular will work too)
hoagie buns
cheddar cheese (pepper jack would be good too if you like a little hot)
BBQ sauce
ranch dressing
WHAT TO DO:
First lay your bacon on a large cookie sheet, reserving one piece of bacon, and put it in the oven at 350. If you prefer to fry it on the stove and stink up your house, go ahead. Then take the one piece of bacon and chop it up. Fry it in a frying pan. Once it's all brown, add a little oil to the pan. Take the chicken tenders and season them with Lawry's season salt and pepper. (I also sprinkled a little thyme and some poultry seasoning on mine.) Then fry the tenders in the bacon grease until they aren't pink in the middle and they have a nice brown crust on the outside. On another cookie sheet, lay out the hoagie buns with the insides facing up. Put cheese on one half of the bun. Put chicken on the other half. Take the bacon out of the oven and put it on a paper towel to drain it. Put two pieces of bacon on each sandwich on top of the chicken. Put the pan in the oven until the cheese is melted. Remove from the oven, put the sandwiches together and then cut in half. Put ranch and bbq sauce on each one and serve hot.
BUFFALO CHICKEN GRILLED CHEESE SANDWICH: [MELTING CHEESE RECIPE]
All of the flavours of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
¼ cup cooked shredded chicken, warm
1 tablespoon hot sauce
½ tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
½ cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature
Directions
1.Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2.Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3.Heat a non-stick pan over medium heat.
4.Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
CAPRESE GRILLED CHEESE SANDWICH: [By: Kevin of Closet Cooking]
For a unique and luxurious twist on the classic grilled cheese sandwich recipe, try out this Caprese Grilled Cheese Sandwich from Kevin of Closet Cooking. Fresh mozzarella and basil pesto make this perhaps the best gourmet grilled cheese sandwich.
Makes: 2 sandwiches
Preparation Time: 5 min
Cooking Time: 10 min
Ingredients
4 slices of bread
1 large ripe tomato at room temperature, sliced 1/4 inch thick
1 ball fresh mozzarella cheese at room temperature, sliced 1/4 inch thick
4 tablespoons basil pesto sauce
Black pepper, to taste
2 tablespoons olive oil
Instructions
1.Assemble sandwich and grill until golden brown and the cheese has melted, about 2 to 3 minutes per side.
DOUBLEDECKER CLUB SANDWICHES:
Slices of different cheeses and meats and dollops of different toppings are all it takes to make these Doubledecker Club Sandwiches. In under 20 minutes, you'll have a sandwich that fill everyone's bellies.
Serves: 4
Preparation Time: 18 min
What You'll Need:
•½ cup sour cream
•1½ tablespoons prepared horseradish
•1 teaspoon honey mustard
•1/8 teaspoon garlic salt
•Dash of ground white pepper
¾ pound thinly sliced cooked ham
•12 slices whole wheat bread, toasted
•4 (1-ounce) slices Swiss cheese
•8 leaf lettuce leaves
•¾ pound sliced cooked turkey
•8 slices tomato
•4 slices bacon, cooked
•16 pimiento-stuffed olives
What To Do:
1.Combine first 5 ingredients in a medium bowl.
2.Layer ham evenly on 4 slices of bread. Top each with 1 heaping teaspoon sour cream mixture, 1 slice cheese, 1 lettuce leaf, 2 slices of tomato, and 1 slice of bacon. Top with remaining slices of bread.
3.Skewer 1 olive onto each of 16 sandwich picks. Cut each sandwich into 4 triangles, and secure each triangle with a sandwich pick.
Notes
You'll save time and nutrients by leaving the peel on the tomato. Just slice away!
PREGO ROLLETJIES: [WENKOS VIR ‘N WENSPAN]
Dosyn broodrolletjies, gehalveer en gesmeer
MARINADE:
¼ kop worcestersous
¼ kop olyfolie
6 knoffelhuisies fyngedruk
2 gekapte brandrissies, verwyder pitte vir meer matige geur
STEAKS :
11 sirlion-steaks 1,5cm dik
UIEMARINADE :
2 uie
2e olyfolie
100ml chilli garlic sous
OM VOOR TE SIT :
Meng al die bestanddele vir die marinade en marineer die steaks daarin vir ‘n paar uur of oornag.
Sorteer die uie in die olie tot sag en tot effens gekaramelliseer is. Voeg die knoffel en brandrissiesous by en prut tot geurig en effens verdik.
Panbraai die steaks tot die verlangde gaarheid, plaas op die broodrolletjies tesame met ‘n paar roketblare. Skep die uiemarmelade bo-op.
APPLE AND AGED CHEDDAR GRILLED CHEESE SANDWICH: [By Kate Ramos]
Total Time: 15 mins | Makes: 1 sandwich
Apples and cheese are a snack-time classic, so it’s only natural to throw them between two slices of bread and grill the whole thing up. Here, Vermont aged cheddar is paired with the timeless complement of green apples for a tart, satisfying snack.
What to buy: Look for an aged, extra-sharp cheddar cheese such as Cabot from Vermont.
INGREDIENTS
1 tablespoon unsalted butter, softened
2 (1/2-inch-thick, 4-1/2-by-2-1/2-inch-long) slices walnut bread
1 ounce extra-sharp aged cheddar cheese, thinly sliced
3 thin slices crisp, tart apple, such as Granny Smith
INSTRUCTIONS
1.Heat a large frying pan over medium-low heat. Meanwhile, spread butter on one side of each slice of bread.
2.Once the pan is warm, add one slice of bread, buttered side down, then top with half of the cheese, all of the apple slices, and finally the remaining cheese. Close the sandwich with the second slice of bread, buttered side up.
3.Cook until the bread is toasted and the cheese is melted, about 3 minutes per side.
BBQ TURKEY SANDWICHES:
1 onion, chopped
2 teaspoons vegetable oil
1 cup chili sauce
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons water
3 cups shredded cooked turkey
1 package hamburger bun
HOW TO COOK:
In a large saucepan, cook chopped onion in oil until tender. Stir in chili sauce, brown sugar, Worcestershire sauce, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered for 5 minutes.
Stir in cooked, shredded turkey. Serve over hamburger buns.
Makes 6 servings.
OLYMPIC PUB STEAK SANDWICH: [MR FOOD]
In salute of the Summer Olympics in London, our Test Kitchen came up with a special recipe, popular at British Pubs worldwide. Whether for game-watching or anytime, our flavorful Olympic Pub Steak Sandwiches will earn you a gold medal in the kitchen!
Serves: 4
Cooking Time: 25 min
WHAT YOU'LL NEED:
½ cup crumbled blue cheese
5 tablespoons butter, softened, divided
1 garlic clove, minced
1 large onion, thinly sliced
½ teaspoon salt
1 tablespoon cracked black peppercorns
2 (8-ounce) strip steaks
2 crusty hoagie rolls, cut in half horizontally
What To Do:
1.In a small bowl, combine blue cheese, 1 tablespoon butter, and garlic; mix well and set aside.
2.In a large skillet over medium-high heat, melt 2 tablespoons butter; add onions and salt and cook 10 to 15 minutes, or until browned, stirring occasionally. Remove to a dish and set aside.
3.Press peppercorns into both sides of steaks. In the skillet or on a griddle pan, melt remaining butter over medium-high heat. Add steaks and cook 5 to 6 minutes per side for medium doneness. Slice steaks across the grain and distribute evenly on hoagie roll halves. Top with onions and blue cheese mixture; serve immediately.
GRILLED PIZZA SANDWICHES: [MR FOOD]
Move over grilled cheese, and say hello to Grilled Pizza Sandwiches - they're a pepperoni lover's dream! You'll want to buy a loaf of
sturdy bread to contain all the ooey-gooey pizza mixture.
Serves: 4
Cooking Time: 12 min
What You'll Need:
½ cup mayonnaise
2 teaspoons dried Italian seasoning
8 slices whole grain bread
6 ounces packaged sliced pepperoni
1½ cups (6 ounces) shredded mozzarella cheese
What To Do:
1.Combine mayonnaise and Italian seasoning in a small bowl; spread 1/3 of mixture evenly on 1 side of bread slices.
2.Layer pepperoni and cheese on mayonnaise side of 4 bread slices; top with remaining bread slices, mayonnaise side down.
3.Spread 1/3 of remaining mixture on tops of sandwiches. Place sandwiches, mayonnaise side down, in a hot griddle or large nonstick skillet. Cook over medium heat until bread is golden. Spread remaining mayonnaise mixture on ungrilled sides of sandwiches; turn and cook until sandwiches are golden.
AVO BLT WITH FRIED EGG AND CHIPOTLE MAYO:A BLT
(Bacon Lettuce and Tomato) sandwich dressed up with avocado, a fried egg and some chipotle mayo.
Servings: makes 2 sandwiches
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
4 slices bread, lightly toasted
2 handfuls lettuce
2 ripe tomatoes, sliced
pepper to taste
6 strips bacon, cooked until crispy
2 eggs, fried
1 avocado, sliced
2 tablespoons chipotle mayo (1 chopped chipotle chili in adobo mixed into 1/4 cup mayonnaise)
Directions
1.Assemble sandwiches and enjoy.
BACON JAM BLT: [CLOSET COOKING]
A bacon, lettuce and tomato sandwich with the umami packed bacon jam.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients
3-4 strips bacon
2 slices bread, lightly toasted
1 leaf lettuce
2 ripe tomato slices
pepper to taste
1 tablespoon bacon jam
1 tablespoons mayo or basil mayo (optional)
Directions
1.Cook the bacon until crispy, assemble the sandwich and enjoy.
CORNED BEEF GRILLED CHEESE SANDWICH WITH GUINNESS CARAMELIZED ONIONS: [CLOSET COOKING]
Slow roasted tender corned beef served in a grilled cheese sandwich along with Guinness caramelized onions, grainy mustard and plenty of melted cheddar cheese.
Servings: makes 1 sandwich
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hours 25 minutes
Ingredients
1 tablespoon oil
1 medium onion, sliced
1 cup Guinness
1 teaspoon Worcestershire sauce
2 teaspoons grainy mustard
1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup cheddar, shredded, room temperature
2 ounces cooked corned beef, sliced or shredded, warm
Directions
1.Heat the oil in a pan over medium heat.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add 1/4 cup Guinness , cover and simmer until the liquid has mostly evaporated, about 15 minutes and repeat three more times.
4.Remove from heat and mix in the Worcestershire sauce and grainy mustard.5.Heat a non-stick pan over medium heat.
6.Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the onions, the corned beef, the remaining onions, cheese and finally the other slice of bread.
7.Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
GOURMET TUNA SALAD SANDWICH: [EVERYTHING IN MODERATION]
4 servings
Ingredients
* 1 (7 ounce) can white tuna, drained and flaked
* 6 tablespoons mayonnaise or salad dressing (this makes a very creamy salad- use less if you prefer a not-so creamy salad)
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder
Directions
1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
*I ate my first sandwich, on 7 grain bread with lettuce added.
Sandwich #2 was made using flour tortillas and lettuce.
Then I ate some with crackers. IT IS ADDICTING and I'm not a tuna salad lover at all!
*In the photo, I had also added some green apple. It didn't need anything extra but I needed to use up the apples!
JALAPENO POPPER GRILLED CHEESE SANDWICH:
A jalapeno popper inspired grilled cheese sandwich with roasted jalapeno peppers, cream cheese, jack & cheddar cheese and crumbled tortilla chips for a bit of crunch.
Servings: makes 1 sandwich
Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes
Ingredients
•2 jalapeno peppers, cut in half lengthwise and seeded
•2 slices sour dough bread
•1 tablespoon butter, room temperature
•2 tablspoons cream cheese, room temperature
•1/2 cup jack and cheddar cheese, shredded
•1 tablespoon tortilla chips, crumbled
Directions
1.Place the peppers on a baking sheet with the cut side facing down.
2.Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3.Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4.Remove the skins from the peppers. The skins should easily "pinch" off.
5.Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.
6.Heat a non-stick pan over medium heat.
7.Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
LUCKY CLUB SANDWICH: [by Bertus Basson]
Ingredients:
3 slices bread
1 tin Lucky Star Pilchards in tomato sauce
3 slices tomato
15g red onion
10g pickles, sliced
40g good quality cheese
salt and pepper to taste
Method:
1.Place the first slice of bread in front of you to start building the sandwich
2.Start with the lettuce, then add the tomatoes and onions
3.Place the next slice of toast on the stack
4.Place the pilchards and cheese and position the last slice on top
5.Place in a toaster until golden brown and serve hot.
POTATO SNACKWICH SANDWICH: [recipe source: My Collection]
prep’ time: 20 mins
Whenever I think of snacks I usually prefer shallow fry or no oil ones.My recipe today Potato Sandwich is one such preferred one.This is an easy and yet tasty snack.All you need is any kind of potato dry curry and few slices of bread.
Method:
prepare potato curry as you like .Take two bread slices.Trim off the edges and dip the edges of one slice bread in water.Stuff curry on the other one and now,place the second bread on top of this.Using your hands press firmly and toast untill golden brown using a sandwich maker or on a hot tawa with a little oil.
The recipe for the potato curry I made is given below:
Ingredients:
2 medium potatoes, boiled and peeled
1 onion,finely chopped
1 small tomato,chopped(optional)
fistful of green peas
salt,turmeric,chillipowder,garam masala as desired
ginger-green chilly paste
Method:
Take a pan,add oil,fry the onions till transperent.Add tomato,mashed potato,all powders,ginger-green chilly paste and salt.stir well.Let it cook for a minute and turn off stove and your curry is ready to use.
Make your sandwich and fry in your snackwich maker untill golden brown.
HOT DOG TOASTIES: [SANDWICH OR SNACKWICH MAKER RECIPE]
Ingredients (per toastie)
1 slice of bread
Butter
2-3 teaspoons tomato ketchup
Fresh mozzarella, sliced
Frankfurter
WHAT TO DO:
•Use a rolling pin to flatten the slice of bread and then butter one side.
•On the unbuttered side, spread tomato ketchup evenly.
•Place the frankfurter along the longest edge and roll the bread around it.
•Place diagonally in the sandwich toaster.
•Toast until pale golden brown.
MY WENK:
By die kamp kan jy dit met enige bottel plat rol en as jy nie jou snackwich of sandwich maker byderhand het nie, braai dit in jou platboompan wat met bietjie botter gesmeer is tot goudbruin.
GRILLED CHEESE AND BROCCOLI SANDWICH: [(photo by tamaraburross)
MENSE DIS HEERLIK EN GESONDE BRAAIBROODJIE!
For each grilled cheese sandwich you will be making, you’ll need:
2 slices of sourdough or sprouted grain bread
2 oz of grated smoked cheddar
1/8 cup of leftover steamed broccoli, shredded or finely chopped
dollop of homemade enzyme-rich mayonnaise
butter made from the cream of grass-fed cows
The How-To
1. I begin by assembling the filling. Mix the shredded smoked cheddar, shredded or finely chopped broccoli, and mayonnaise together in a small bowl. Spread between two slices of sourdough or sprouted grain bread and make a sandwich. (Interested in trying sprouted grain flours to make your favorite homemade breads? See my Resources page for listings.)
2. Heavily butter both sides of the sandwich. (Yes! Butter is good for you.) Place up to 4 sandwiches inside your pre-heated George Forman Grill, then close the lid and cook for 4-5 minutes or until cheese melts. If you don’t have an indoor grill or sandwich maker, grill in a cast iron skillet for 3-4 minutes per side over medium heat.
3. Remove from heat and enjoy!
We eat these grilled cheese and broccoli sandwiches served with sliced fruit, a couple of slices of braunsweiger, and a tall glass of raw milk from grass-fed cows.
The best part of this grilled cheese sandwich? The smoked cheddar. It pairs so well with the broccoli!
GRILLED VEGGIE SANDWICH - BRAAIBROODJIE!
Prep Time: 5 mins | Cook time: 5 mins | Serves: 2
Ingredients
Bread slices 4
Onion 1
Tomato 1
Cucumber 1
Potato 1
Green chutney 4 tsp
Black pepper powder 1/2 tsp
Cheese slices 2
Ghee 1 tsp
Method
1.Slice the veggies and gather all the other ingredients, in between the two slices, spread green chutney, place a slice of cheese and arrange the veggies and sprinkle pepper over it.
2.Lastly sliced potatoes and close the sandwich with other slice of bread and repeat the same for the next pair of slice. Place it in a greased sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions.
Notes
•No specific recipe for this, you can skip any one or two, still tastes great!
•I made it in my sandwich maker, dont worry if you dont have one, you can make it in tawa too. You can also use the griller plate if you have it.
BANANA NUTELLA STUFFED FRENCH TOAST:
serves 2
1egg, beaten
1 tbs milk, 1/2 & 1/2 or water
1 tsp vanilla
1/8 tsp nutmeg, freshly grated
4 slices of bread (French or Italian is best, but regular sandwich bread like I used here works too)
1 large banana
Nutella
Maple Syrup (VT is best of course)
1 tbsp butter
WHAT TO DO:
In a bowl, whisk together the egg, vanilla, nutmeg & milk (or whichever liquid you prefer). Spread the Nutella on one side of each piece of bread (all 4 pieces). Peel and slice the banana, about 1/4" thick and distribute them evenly onto two of the pieces of bread. Take the other 2 pieces (the 2 without the banana) and place on top (you will have to sandwiches stuffed with the Nutella & bananas). Heat the butter in a large skillet on medium heat until melted.
Place each "sandwich" into the egg mixture and make sure it's evenly coated before turning it over and doing the same thing on the other side. Place into hot skillet and cook on each side until it's a nice deep golden brown. Remove from heat and serve hot with maple syrup (since the Nutella & banana are sweet, just a little drizzle of syrup was enough for us).
BALSAMIC ROASTED CHERRY, DARK CHOCOLATE AND BRIE GRILLED CHEESE SANDWICH: [CLOSET KITCHEN]
A summery grilled cheese sandwich with balsamic roasted strawberries, dark chocolate and plenty of melted brie.
Servings: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1/2 cup cherries, pitted and halved
1 teaspoon balsamic vinegar (or brandy or port)
1 tablespoon butter
2 slices bread
1 1/2 ounces brie, room temperature
1 ounce dark chocolate, chopped, room temperature
Directions
1.Toss the cherries in the balsamic vinegar, place them on a baking sheet in a single layer, roast in a preheated 450F oven for 15-20 minutes.
2.Heat a pan over medium heat.
3.Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the chocolate, cherries, the remaining cheese and finally the other slice of bread with buttered side up.
4.Grill until golden brown and the cheese and chocolate has melted, about 2-4 minutes per side.
APPLE AND CHEESE SANDWICH: [UNKNOWN SOURCE]
Now, this is not my favorite sandwich. I’ve had so many sandwiches that I love I can’t remember them all. I think this is certainly one of the most memorable ones.
Thick (4th inch to a half inch) slices of fresh, homemade, whole wheat bread from a friend who makes the best bread ever
Half of a crisp, slightly sour, slightly sweet granny smith apple
And, finally sliced cheddar cheese. Not American, REAL cheese!
It fully met my expectations. Delicious, but rough and ready! Just what I’d want for breakfast if I was on a perilous quest to save my home from evil rat overlords! I gloried in the thought of being one smidgen closer to adventure. Crisp apple, thick warm bread, and cheese.
ASPARAGUS GRILLED CHEESE SANDWICH: [YUMMY FUNNY]
An amazing breakfast sandwich recipe.
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
Salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)
Preparation
Toss the asparagus in the oil, salt and pepper.
Arrange the asparagus in a single layer on a baking sheet.
Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.
MY WENK:
Maak 'n braaibroodjie hiervan in jou toeknyprooster.
Jy kan ook 'n gebakte eier hierop plaas voordat jy dit rooster.
Baie lekker!
CAPRESE GRILLED CHEESE SANDWICH: [from Closet Cooking]
What better way is there to enjoy perfectly ripe tomatoes other than smothered in melted cheese along with some fresh homemade basil pesto in a sandwich that is grilled to perfection?
Servings: makes 2 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
4 slices bread
1 large ripe tomato, room temperature, sliced 1/4 inch thick
1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
4 tablespoons basil pesto
pepper to taste
2 tablespoons olive oil
Directions
1. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.
CARAMEL APPLE GRILLED CHEESE SANDWICH WITH BACON: [from Closet Cooking]
Tart apples in a bed of melted cheddar cheese and sweet caramel sauce along with salty bacon all wrapped up in warm buttery and toasty bread.
Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
1 tablespoon butter
2 slices of bread
2 slices cheddar (or 1/2 cup shredded)
1/2 apple, cored and sliced
1 tablespoon caramel sauce
2 strips bacon, cut into 1 inch pieces and cooked (optional)
Directions
1.Heat a pan over medium heat.
2.Butter the outside side of each slice of bread, place one slice in the pan buttered side down, top with half of the cheese, the apple, caramel sauce, bacon, the remaining cheese and finally the other slice of bread.
3.Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Option:
If you prefer the apples to be tender, and they stay in the sandwich better that way, saute them in a touch of oil or bacon grease until just tender, about 1-2 minutes per side, before adding them to the sandwich.
EGG SALAD SANDWICH: [TASTYDAYS] YUMMY!!!!
A egg salad sandwich comprises of a filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. A closely related sandwich filler is egg mayonnaise, where chopped hard-boiled egg is mixed with mayonnaise only.
FRANSE BRAAIBROODJIES:
Bedien: 6
BESTANDDELE:
Hoof bestanddele:
1 pakkie “heat and eat” Franse brode, (2 brode)
125 gram roomkaas met soetrissies
5 tamaties, gesny
1 rooi ui, fyngekap
’n Handvol basilieblare
375 ml mozzarella
METODE:
Halveer die Franse brode en smeer met roomkaas (dit is soos gom wat die brood bymekaar hou)
Vul met tamatie, uie en basilie.
Strooi mozzarella oor en maak die broodjies toe.
Plaas die brood in ’n braairooster en braai tot goudbruin, effens geskroei, en die kaas gesmelt is.
Sny en bedien.
SAMPIOENSOUS BROODROLLETJIES: 3 bestanddeel*
Braai sampioene.
Gooi room by en bietjie maizena om dit dik te maak.
Hol cocktail-buns uit van di een kant af.
Skep lepelsvol van die sampioen mengsel binne-in.
MY WENK:
Heerlik vir ontbyt saam met roereier/gebakte eier en stukkie wors.
MY FAMILY'S FAVORITE EGG SANDWICH: [MR FOOD]
It may sound simple, and it is, but this egg and cheese topped bagel is a favorite breakfast dish at Mr. Food's house... And it's sure to become a favorite at your house, too!
Serves: 1
What You'll Need:
1 egg
1 tablespoon shredded Cheddar cheese
1 tablespoon chopped cooked sausage
1 teaspoon sliced scallions
1 bagel, split
What To Do:
1.Coat a 2-cup measuring cup or small round microwave-safe bowl with nonstick cooking spray.
2.Break the egg into the cup and scramble then mix in the cheese, sausage, and scallions.
3.Microwave at high power for 1 minute, or until set. (Microwave oven temperatures vary, so adjust cooking time according to your microwave.)
4.Meanwhile, toast the bagel. Place the cooked egg in the bagel, and serve.
Options
For a heartier egg sandwich, mix in a sprinkle of bacon bits or cooked chunked ham along with the sausage. Want it lighter? Use any of the refrigerated or frozen egg substitutes (1/4 cup equals one egg).
BOEREWORS BRAAIBROODJIE: [RECIPE ALETTA LINTVELT PICTURE MYBURGH DU PLESSIS]
Once you’ve tasted one of these braaibroodjies, you’ll light a fire just to make one!
Makes 4
Preparation 5 minutes
Cooking time 15 minutes
YOU NEED:
4 thin boerewors sausages, about the length of your hand
1 tin Rhodes braai relish (410 g)
butter
8 slices of bread
1 – 2 cups grated mozzarella
½ onion, sliced into rings
HERE'S HOW:
1.Braai the boerewors and heat the tomato relish in a potjie over the fire.
2.To make a sandwich, butter the bread on 1 side only. On the unbuttered side of a slice, sprinkle some cheese and add a few onion rings. Put the other slice on top with the buttered side facing out. Braai over medium-hot coals until the bread is golden brown and the cheese has melted.
3.Open up your braaibroodjie and add 1 – 2 tablespoons of relish and a few pieces of boerie. Stick your sandwich back together and serve immediately.
If you want to make a jaffle, don’t add the ingredients in stages – add the cheese, onions, wors and relish at the same time.
APPLE PIE GRILLED SANDWICH: [CLOSET COOKING]
OMW HIERDIE LEKKER HEERLIK!
(makes 1 sandwich)
Ingredients:
1 tablespoon butter
1 tablespoon brown sugar
1 dash of cinnamon
1 apple (peeled, cored and sliced)
2 thick slices of good cheddar cheese
2 slices of good bread
1 tablespoon butter
DIRECTIONS:
1. Melt the butter in a non-stick pan.
2. Add the sugar and cinnamon and cook until bubbly.
3. Add the apples and saute until tender, about 5 minutes.
4. Assemble sandwich and grill until golden brown on both sides, about 2-4 minutes per side.
STRAWBERRY AVOCADO SANDWICH: [UNKNOW SOURCE]
2-4 strawberries
1/2 avocado
1 thick slice raisin bread (of course you can use any bread you want)
balsamic vinegar
goat cheese
HERE'S HOW:
Toast the bread and spread a tiny amount of butter on it (optional). Take half the avocado and slice it up. Lay the avocado slices on the bread. Cut the strawberries into quarters and lay them on top of the avocado. Sprinkle the balsamic vinegar lightly over all the strawberries (just a few drops over each strawberry piece). Top with goat cheese - you don't need a ton, a little goes a long way. I popped mine into the oven under the broiler set on low for a couple of minutes, but really you could probably skip this step and it would still be delicious!
HAM AND POTATO SALAD SANDWICH: [BY MONA]
2 slices whole wheat bread
2 slices ham
1 slice swiss cheese
1/2 C potato salad
2 T Miracle Whip
1 tsp. mustard
4-5 dill chips
WHAT TO DO:
Spread miracle whip on both pieces of bread. Add mustard to one slice. Place ham on mustard side, potato salad on the other slice. Add swiss cheese on top of ham, pickle slices on potato salad. Combine both slices. Cut in half and enjoy! Add your own personal favorites..red onions, celery, olives, tomato slices and lettuce, The possibilities are endless! The potato salad is also a hit on BLT's, deli roast, fried bologna or salami sandwiches. It would even be great on burgers! You be the judge...
MONA'S POTATO SALAD:
3 medium russet potatoes (boiled and chopped)
1 chopped hard boiled egg
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dill weed
1/8 tsp Lawry's garlic salt
1/2 C mayonnaise (add more for desired consistency)
1/2T mustard
2 tsp dill relish (substitute sweet relish if desired)
1/8C chopped red bell pepper
My husband is the one that actually had the idea for this sandwich and it has been a favorite ever since!
FRIED GREEN TOMATO AND SHRIMP REMOULADE PO BOY: [CLOSET COOKING]
(makes 4 sandwiches)
Ingredients:
1kg shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
6 slices fried green tomatoes (about 2 tomatoes worth)
1/4 cup remoulade sauce
Directions:
1. Toss the shrimp in the oil and creole seasoning to coat.
2. Saute in a pan until cooked, about 2-3 minutes per side.
3. Assemble the sandwiches and enjoy!
CHICK FIL A COPYCAT CHICKEN SANDWICHES: [Adapted from a recipe by Food Network Kitchens]
Makes 4 sandwiches
Ingredients:
2 skinless, boneless chicken breasts
Kosher salt and ground pepper
Peanut oil, for frying
1 tablesoon paprika
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split
3 tablespoons unsalted butter, softened
Method:
1.Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
2.In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
3.Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
4.Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.
ANCHOVY TOAST: [Author: anél potgieter . lifeisazoobiscuit.com]
Serves: 2
Ingredients
•5 anchovies
•large squeeze of fresh lemon juice
•1 egg, hard boiled
•1 ½ Tbsp butter
•large pinch of cayenne pepper
•parsley, chopped
•4 slices of whole wheat toast
Instructions:
1.Put the anchovies and lemon juice in a pestle and mortar and pound till fine.
2.Add the hard boiled egg yolk, butter and cayenne pepper and pound till fine.
3.Spread mixture over hot toast and sprinkle with chopped parsley.
4.Optional: You can chop the white of the egg finely and add that to the anchovy toast.
ANKE’S BRILLIANT BRAAI BRUSCHETTAS: [FRESH LIVING]
Grilling the bread over the coals imparts a smoky flavour that's hard to beat.
Less than 45 minutes
Serves: 8
MAIN INGREDIENTS:
500 grams mixed tomatoes, like rosa, cherry and green
60 ml PnP chopped chives
1 handful PnP basil , torn
1 dash olive oil
1 dash PnP balsamic vinegar
1 dash salt and ground pepper
1 PnP ciabatta loaf , or sourdough loaf, thickly sliced
1 PnP garlic clove
WHAT TO DO:
•Roughly chop tomatoes so that they're evenly sized.
•Toss herbs, a glug of olive oil and balsamic vinegar through tomatoes and season well.
•Brush bread with olive oil and grill over medium-hot coals until toasted and slightly charred in places.
•Rub once or twice with a garlic clove.
•Top with tomato mixture while hot.
•Serve immediately.
TOAST STACK [ROOSTERBROOD BIEFSTUK STAPEL: [MOOILOOP TV - Kook Insetsel – Tossie Vermaak
BESTANDDELE:
(Genoeg vir een stapel)
3 snye brood in ronde ringe gesny
1 eetlepel botter
¼ kop gesnipperde blaarslaai
¼ kop gesnipperde tamatie
¼ kop gesnipperde ui
¼ kop gesnipperde komkommer
1 eetlepel mayonnaise
1 teelepel soetrissiesous
1 sny bief fillet
2 repies spek
½ teelepel horseradish
½ kop grof gesnyde groen, geel en rooi soetrissie
½ kop wit sampioene
½ avokado
¼ kop gerasperde kaas
Pietersielie
Swartpeper / sout
Suurlemoensap
SO MAAK JY:
1.Sny brood in ringe, botter effens en rooster.
2.Plaas een sny brood in ringvorm (gebruik selfs ‘n blikke waar beide kante oop is).
3.Druk eerste stuk roosterbrood vas.
4.Meng blaarslaai, tamatie, ui en komkommer en giet op roosterbrood.
5.Drup van die manyonnaise, soetrissie-sousmengsel bo-oor.
6.Plaas tweede stuk roosterbrood op die slaai en druk af.
7.Braai biefstuk op warm plaat nadat dit met olyfolie gesmeer is.
8.Smeer horseradish op die biefstuk en plaas op die tweede stuk roosterbrood.
9.Gooi gebraaide soetrissies en sampioen op die biefstuk, gevolg deur die gebraaide spek.
10.Plaas die laaste stuk roosterbrood op die stapel en druk weer vas.
11.Maak avokadopeer fyn, voeg bietjie sout, swartpeper en suurlemoensap by.
12.Skep avokadopeer bo op die laaster stuk roosterbrood en laastens sprinkel gerasperde kaas en fyngekapte pietersielie bo-op die avokadopeer.
13.Drup die orige mayonnaise, soetrissie-sous oor en geniet.
THE GIANT BRAAIBROODJIE: [JUSTIN BONELLO]
If you are South African then you have to have grown up on braai broodjies – basically toasted sandwiches cooked over a fire – but let me explain: they are so much more than a sandwich, so much more than a toasted sandwich. The smokey taste from the fire, the slow melt of the cheese and the smell of the onions cooking away safely inside them, hmmmmm. And you don’t need to cook anything else on a fire in order for it to be a braai. I am the ultimate lazy braaier, have been known to light a fire mid-afternoon so that we can have a braai-broodjie snack. Well you can imagine when we saw a recipe for giant braai-broodjies, really awesomeness on a fire.
BRAAIBROODJIE: [deur Barbara Joubert]
DIT BLY MAAR 'N WENNER!
(vir 1 broodjie)
2 snye witbrood
botter vir albei snye
4 snye sterk cheddarkaas
sowat 3 tamatieskywe
sout en varsgemaalde swartpeper na smaak
sowat 3 uieringe (gewone of rooi-uie)
MAAK DAN SO:
Smeer 2 snye witbrood – dis die lekkerste. (Jy kan wel ander brood gebruik, maar is dit so lekker?) Plaas 2 snye kaas op die een sny brood. Sit die tamatieskywe bo-op en geur met sout en peper. Plaas uieringe bo-op. Sit die ander skywe cheddarkaas op die tweede sny brood. Sit dit, kaas ondertoe, bo-op die eerste sny. Druk die twee snye styf op mekaar vas. Party mense bind die broodjie vas met ’n toutjie, maar as jy ’n toeklaprooster gebruik, hoef jy dit nie te doen nie. Wanneer jou kole reg is (nie meer té warm nie) braai jy die broodjies taamlik hoog bo die kole. Draai hulle elke nou en dan om om seker te maak die kaas smelt en die uie word effens sag. Braai bruin soos jý daarvan hou.
THE DOUBLE TOASTIE BURGER: [ALL AMERICAN BURGER]
Certainly the most gluttonous on this list, the Double Toastie Burger involves stacking 100% beef burger patties, thin-cut Spanish chorizo and Monterey Jack cheese between several layers of cheddar-bacon Toasties (bread stuffed with—you guessed it—bacon and cheddar). Douse with spicy barbecue sauce.
HEERLIKE STAPEL BROOD BY BRAAIVLEIS: [BRON ONBEKEND by WATERTANDRESEPTE]
1 Potbrood
Mayonnaise
Joghurt (Plein)
Komkommer
Sandwich spread
Ham met chillie in of gewone Ham
Blaarslaai
Fyn pynappel
Kaassmeer
Gekookte eiers
Kaas
Uie
Agurkies
Avo
Tamaties in skyfies gesny
Chilli Room Kaas
Verskillende kleure Peppers
Gewone Cottage Cheese
MAAK DAN SO:
Ons het 'n ronde brood by een van die winkels om die hoek gekoop, dit in lae gesny Jy pak hom soos 'n ronde koek
1ste laag met (mayonaise en plain jogurt gemeng) gesmeer en komkommer daarop gepak 2de laag sandwich spread gesmeer en sandwich ham daarop gesit met 'n bietjie chilli sous daarop
3de laag Mayo mengsel gesmeer,blaarslaai en pynappel en bietjie aromat 4 de laag was tuisgemaakte kaassmeer gesmeer met gekookte eier skywe met sout en peper 5de laag Mayo mengsel met gerasperde kaas, uie, avocado en agurkies 6de laag was weer Mayo mengsel en tamatie skyfies.
Boonste is gesmeer met sweet chille cream cheese met pynappel stukkies en 3 kleure peppers.
Buite het ons plain cottage cheese gesmeer.
HAWAIIAN HAM AND CHEESE SANDWICHES - aka: Tailgate Sandwiches] [pip and ebby]
Servings: 20 Ready in: 45 minutes
INGREDIENTS:
20 small Hawaiian sweet rolls, cut in half crosswise
1 pound deli black forest ham, sliced
20 slices provolone cheese
8-oz. container spreadable cream cheese
½ cup (1 stick) butter, melted
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 tablespoons dried minced onions
¼ cup grated Parmesan cheese
2 tablespoons poppy seeds
WHAT TO DO:
1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Line the bottom of the pan with the bottom halves of the sweet rolls. Top with the ham, then the provolone cheese slices. Spread the cream cheese onto the bottoms of the sweet roll tops and place them in a layer on top of the cheese.
2. In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and Parmesan cheese. Mix well and pour evenly over tops of the sandwiches. Sprinkle the poppy seeds over the top. Cover with aluminum foil and bake in the preheated oven for 25 minutes, or until warmed through. Cut at the seams with a knife and serve warm.
MY WENK:
Maak in swartplatboompan soos met potbrood bak.
DIE ELVIS-BROODJIE: [Deur ARINA DU PLESSIS - foto: NEVILLE LOCKHART]
Wêreldwyd gons dit oor grondboontjiebotter en skielik pryk dié nederige pousebroodjie-smeer op al wat ’n spogspyskaart is. Ons toetskombuis wys jou hoe om die beste te haal uit dié superster onder die smere.
Elvis Presley, die koning van rock, was verslaaf aan pangebraaide broodjies met grondboontjiebotter, piesang, spekvleis en ’n lekseltjie konfyt (of jelly, soos die Amerikaners dit noem). Stel dit gerus op die proef – dis regtig lekker!
BENODIG:
2 snye witbrood
Botter, vir smeer
30 ml grondboontjiebotter
5 ml kweper-, druiwe- of appeljellie (of heuning)
1/2 piesang, gesnipper
2-3 stukkies brosgebraaide spekvleis
MAAK DAN SO:
Sit die brood op ’n broodplank en smeer aan die een kant met botter. Draai dit om en smeer albei snye aan die ander kant met ’n dik laag grondboontjiebotter.
Smeer een van die snye met ’n bietjie konfyt (kweper of ander vrugtejellie) of heuning. Pak dun gesnyde piesang bo-op, gevolg deur brosgebraaide spekvleis.
Sit die ander sny brood, met die gebotterde kant na bo, bo-op. Verhit ’n droë pan tot warm en braai die broodjie tot goudbruin en bros aan albei kante. sny middeldeur en sit warm voor.
Lewer een porsie.
BILTONG AND ROCKET OPEN SANDWICH:
INGREDIENTS:
Low GI bread or seedloaf
Fat-free plain cottage cheese
Rocket , torn roughly into bite sized pieces
Cucumber, sliced
Lean ostrich sliced biltong
HERE'S HOW:
Spread low GI bread or seedloaf with fat-free plain cottage cheese, then layer rocket, sliced cucumber and lean ostrich biltong bits.
Enjoy!
DELICIOUS POTATO SALAD SANDWICH WITH CRISP GREENS: YUMMY! [BUSINEES INSIDER]
Add some crunch to your potato salad by smearing it on some toasted bread. Topped with crisp greens, it's a whole new take on a summertime favorite.
STEFAANS SE LIGTE ONTBYT.......van my kindsdae af: [VLEISLAND RESEPTE VIR ALMAL]
Maak 2 snytjies roosterbrood..(BRUIN BROOD) smeer lekker dik botter op.
Skep nou daai aartappelslaai wat al 3 dae in die yskas staan bo op die roosterbrood, en druk dit lekker plat....
Maak nou n lekker BEKER sterk soet koffie, en eet n lekker ontbyt
BEST EVER TUNA SALAD:
INGREDIENTS:
1 can of tuna, drain and flake
Best Food/Hellmans mayonaise to desired consistency
1 T sweet pickle
1 boiled egg, chopped fine
scallion/green onion to taste, chopped fine
1 t mustard
white pepper – to taste, optional
HERE'S HOW:
•Try to make the night before so the flavors have time to blend.
•Place all ingredients in a bowl and mix well.
•Do not add salt.
•Keep refridgerated until serving time.
•Best Ever Tuna Salad is ready to serve.
OPEN FACE EGG SALAD SANDWICH:
2 slices whole wheat bread, toasted
2 Tbsp sundried tomato pesto
1 cup mesclun salad mix
3 eggs, soft boiled
1 Tbsp chives, chopped
salt
pepper
WHAT TO DO:
Put your eggs in a pot and add enough water to cover them. Bring water to a boil and then turn the heat down to medium and allow to cook for 6 minutes, they will be soft and runny. Toast your bread and spread with sundried tomato pesto on each slice. Top with mesclun salad greens and add the eggs on top. Add salt and pepper to taste and finish with chopped chives.
BEER BATTERED FISH SANDWICH:
Serves 2
Prep time: 15 min
Beer Battered Fish Sandwich Ingredients:
•oil for frying
•2 white fish fillets (cod, snapper, halibut) bones and skin removed
•fresh cracked pepper and kosher salt
•1/4 cup all purpose flour
•1 cup beer batter (recipe follows)
•2 lettuce leaves
•1 tomato, sliced
•2 hamburger buns, toasted if desired
•Homemade Tartar Sauce
Beer Batter Ingredients:
•1 3/4 cup all purpose flour
•1 teaspoon kosher salt
•1/2 teaspoon fresh cracked pepper
½ teaspoon garlic powder
•1/4 teaspoon cayenne pepper
•12 fluid ounces beer
Instructions:
1.Heat 2 inches of oil in a large pan or pot over medium-high heat until oil reaches 375 degrees. Note: Make sure the pan is large enough that the fish fillets wont be crowded when frying.
2.To make the batter whisk together flour, salt, pepper, garlic powder, and cayenne pepper.
3.Slowly whisk in the beer.
4.Sprinkle the fish fillets with salt and pepper. Dredge in flour. Dip into batter. Gently lay battered fish into oil. Fry until golden brown about 4 to 6 minutes. Transfer to a paper towel lined plate. Sprinkle with more kosher salt if desired.
5.To assemble the sandwich place 1 lettuce leaf and 1 - 2 tomato slices on the bottom portion of the bun. Top with fish. Spread tartar sauce generously on top of fish. Repeat to make other sandwich.
6.Serve immediately.
Enjoy!
CUCUMBER CHICKEN PITA SANDWICHES: [from BETTER HOMES AND GARDENS]
Looking for a refreshing no-cook meal? Try this Greek-inspired pita sandwich.
YOU'LL NEED:
1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese
HERE'S HOW:
1.For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint.
Set aside.
2.For each sandwich, place a pita bread round on a plate.
Top with lettuce, chicken, tomato, and feta cheese.
Spoon dressing on top.
Roll up the pita bread.
Secure with wooden toothpicks.
Serve immediately.
Makes 4 servings.
TOMATO AND OLIVE BRAAI BREAD: [Posted by Daily Dose of Fresh]
Serve 6
1 x loaf of bread (white or brown)
Garlic butter for spreading
3 x tomatoes
Spring onions
100 g pitted Kalamata olives
Salt and Black pepper
4 tbs Chutney
250 g mozzarella cheese
WHAT TO DO:
Cut your loaf of bread length ways. You will get about 6 slices out of a loaf, we will only be using four. Spread the slices with the garlic butter.
Cut the tomatoes in slices and add to two halves. top with some chopped spring onion, salt and pepper and finish off with the olives.
Top with the mozzarella cheese. Spread the chutney on both sides of the other halves and assemble the sandwich. Place in between your BBQ hand grid and “braai” over hot coals, until bread is toasted and cheese melted.
BANANA SPLIT SANDWICH: [SIBA'S TABLE]
THIS IS SOOOOOOOOOOOOOO GOOD!
Siba shows you an indulgent snack perfect for a midnight feast.
"I also added walnut and honey, it was very delicious!!! ;)"
INGREDIENTS:
•2 slices white Sourdough bread
•2 tbsp crunchy peanut butter
•1 banana, sliced lengthways
•15g unsalted butter
•1/2 tsp ground cinnamon
•Pinch ground nutmeg
•Pinch tsp all spice
•Pinch ground cloves
HERE'S HOW:
Heat the butter, add the spices, add the banana halves cut side down.
Turn after 1 minute and cook for a further one-minute.
Toast the bread.
Spread the peanut butter, 1 tsp each side.
Top with the banana place the lid on and eat.
GRILLED CHEESE SANDWICH: [CAMPFIRE FOOD RECIPES]
Cast-iron pans are wonderfully versatile and do a great job over a campfire.
Ingredients: bread, butter, grated Cheddar cheese, optional fillings such as tuna salad or thinly-sliced Genoa salami
Butter one side of each piece of bread. Place one slice buttered side down on the hot pan, sprinkle with grated cheese, add topping, then more grated cheese, and finish with a slice of bread, buttered side up. Cook until golden and crisp on bottom, then flip and cook a minute longer.
UIE MARMELADE VIR MONSTER-BRAAIBROODJIE: [KOOKKAPPERJOLLE - ELZANNE]
Kyk, as my man iets eet en sê dis regtig lekker, dan is ek heel trots. Gewoonlik hou hy nie baie van snaakse smake en fusion kosse nie, en hierdie uie marmalade is glad nie sleg nie, al moet ek dit nou self sê.
Ons het die aand so bietjie gebraai en ek het besluit om ‘n “monster” ciabatta braaibroodjie te maak met o.a. gebraaide uie binne-in, en toe begin ek sommer net goeters by die uie gooi en eindig en ek op om sommer uie marmalade te maak. Dis heel prettig en sommer vinnig om te maak.
BENODIG:
6 rooi of gewone uie (ek het rooi gebruik)
Botter vir vlakbraai
2 teelepels gemmer-knoffel pasta
3 plat teelepels Dijon mostert
3 groot opgehoopte eetlepels Huletts “treacle” suiker
5 eetlepels balsamiekasyn
MAAK DAN SO:
Skil en sny die uie in helfde en dan in ringe.
Vlakbraai die uie in botter tot deurskynend en glanserig, en gooi die knoffelpasta en mostert by en roer goed deur. Draai nou die hitte laag.
Voeg nou die suiker by en laat karmaliseer, maar pasop vir brand. Hou die hitte laag.
Gooi die basamiekasyn by en roer goed deur. Vehoog weer die hitte en laat dit kook sodat al die asyn reduseer saam met die suiker tot ‘n dik stroop. Dit moet ‘n konfytagtige konsistensie vorm (soos ‘n marmalade), en dan is dit gereed.
Voila! Vinnig en maklik. Dit bêre lank in die yskas en is heerlik saam met kaasborde en koue vleis toebroodjies.
NOU VIR DIE MONSTER BRAAIBROODJIE:
BENODIG:
1 ciabatta brood (loaf)
Basil besto
Tamatie
Chevin bokmelkkaas
Uie marmalade
Sout, growwe peper en origanum
MAAK DAN SO:
Sny jou ciabatta in die helfde.
Smeer albei kante lekker dik met basil pesto.
Pak net die onderste helfde met ‘n lagie tamatie. Gooi sout, peper en origanum bo-oor.
Nou vir ‘n lagie Chevin. Jy ka nook feta en Cheddar byvoeg vir ekstra smaak as jy lus is.
Eindig af met ‘n lagie uie marmalade en maak dan toe met die boonste helfde van die ciabatta.
Nou rooster toe! Rooster oor die kole oor lae hitte. Die broodjie moet eintlik net warm word en die kaas binne-in smelt vir tekstuur, dis regtig al. As die kole te warm is, lig maar die rooster bietjie hoer- die ciabatta moenie swart raak nie, anders word die kors te hard.
Wanneer die broodjie reg is, haal af van die rooster, sny in repe/ skywe en bedien dadelik- dit is heerlik!
WHOLEWHEAT, POPPY SEED BREAKFAST WRAPS: [Posted by Daily Dose of Fresh]
I love tortilla wraps but I wanted something a bit more healthier.
For the filling I have spread a simple tomato relish evenly over the tortilla wrap topped with creamy scrambled egg, caramelized onions, low fat low sodium bacon, grated Cheddar Cheese and fried mushrooms and spring onions.
INGREDIENTS:
500 g Brown Bread Flour
5 ml Baking powder
2 ml Salt
10 ml Poppy Seed (optional)
60 ml Butter
225 ml Warm water
WHAT TO DO:
1. Mix together the flour, baking powder and salt. Add butter and rub in with your fingertips to resemble coarse breadcrumbs. Add water and mix until well combined. Turn onto a floured surface and knead for two minutes until dough is smooth.
2. Divide dough into 12 pieces and roll into a ball. Place onto a floured baking tray and cover with a damp cloth. Leave to rest for one hour.
3. Roll each ball out onto a lightly floured surface to form very thin circles.
4. Heat a heavy-base frying pan over high heat and place one tortilla int he pan.
5. Cook for four to six seconds, then turn over and cook for another five seconds. Remove from the pan and cover with a dishcloth. Cook remaining tortillas, keeping the pile will wrapped until all are cooked.
TIPS:
Your pan should be very hot! You should see spots of rising on the surface within two seconds, if you don’t the pan isn’t hot enough.
Tortilla’s freeze very well. After cooking let cool and wrap each tortilla individually with cling wrap.
Wrap everything in foil and freeze. As you require wraps simply re-heat individually.
I DID IT MY WAY FRENCH TOAST: [Posted by Daily Dose of Fresh]
My mother was not the greatest cook, but when she made French Toast it was always perfect!
Only years later I have learned that “Eier brood” as my mom would call it is indeed French toast and traditionally not served with Butter and Aromat seasoning but with Cinnamon or Maple syrup.
Could you imagine my husbands surprise when I made Savory French Toast the first time as a young married couple while he grew up with French Toast sprinkled with Cinnamon sugar.
The look on his face said it all, well needless to say I still look at him like he is the crazy one and he is still eating my savory French Toast!
TIPS:
Don’t use fresh bread.
Use a hot pan! This will give your bread that lovely golden color.
THIS IS MY VERSION:
I’ve used sliced whole-wheat bread.
Assemble a sandwich with ham in the middle and cheese on both sides.
Pop into the microwave oven for +- 20 seconds or just enough time to let the cheese
melt in order to keep the sandwich together while frying.
Press the sandwich flat with your hands while still warm and set aside while you
beat the eggs. Season with chopped chives, salt and pepper.
Dip the sandwich in the egg batter on both sides and fry in a hot pan with butter or olive oil.
Serve hot.
GUILTLESS ZUCCHINI MARINARA SUBS: [REAL MOM KITCHEN]
Time: 20 minutes, start to finish
6 servings
INGREDIENTS:
5 small zucchini, chopped
1 small onion, diced
2 cloves garlic, chopped
1 T olive oil
salt and pepper
1/2 t Italian seasoning
1 C marinara sauce (I used Prego)
6 crusty buns
1 1/2 C mozzarella cheese, grated
1/2 C parmesan cheese, grated
HERE'S HOW:
1. Grab 5 small zucchini and chop them into 1 inch pieces.
2. Chop 1 onion and 2 cloves of garlic.
3. Heat a large skillet up over medium high heat. Add 1 tablespoon of olive oil into the pan. Add the veggies and let them cook until crisp tender. Should only take about 10-15 minutes.
4. Set you oven to broil.
5. Grab 6 crusty buns and slice them in half, length wise. Line a large cookie sheet with tin foil and lay them out onto it.
6. Carefully place about 1/4 to 1/3 cup of mozzarella cheese on top.
7. Pop them into the oven and allow the cheese to melt and the edges of the bun to get crisp. Keep a close eye on them, it will only take a couple of minutes.
8. When your veggies are crisp tender add 1/2 teaspoon Italian seasoning...
and 1 cup marinara sauce. (I am aware that the marinara sauce above is only 3/4 of a cup...I ended up adding a bit more later. Just trust me...1 cup will do you right. If you would like more saucy-ness, feel free to add more.)
9. Grab the heavenly, cheesy subs and pile on the yummy zucchini filling. Load it down, man. This is the guiltless part. I think I read somewhere that zucchini only has 10 calories per 500 pounds. At least, I think I read that somewhere. Ok, so I maybe I just wish that were the case. Let's just suffice it to say, zucchini is low cal. Hallelujah. :)
10. Sprinkle each sub with a bit of Parmesan cheese, baby and dig in.
HAM AND CHEESE SLIDERS: [SIX SISTERS STUFF]
Football season is right around the corner and that means one thing: TAILGATE PARTIES! I am all about the yummy food. These sandwiches are easy to throw together, make a lot, and you can have all them cooked before the party begins. We actually had them for dinner the other night and my family loved them!
INGREDIENTS:
1 package (12 count) Hawaiian Bread Rolls (any rolls will do)
1 pound shaved black forest ham
12 slices provolone cheese (or you can use Gruyere cheese)
8 ounces Philadelphia Chive and Onion cream cheese spread
1/2 cup butter melted
1 tablespoon worcestershire sauce
1/2 tablespoon dried minced onion
1/4 cup grated parmesan cheese
HERE'S HOW:
Cut the rolls in half and place the roll bottoms in a 9x13 inch pan. Place equal amounts of ham on each roll bottom and top each with a slice of cheese. On each of the roll tops, spread a generous amount of the cream cheese spread. Then add the roll tops making them into sandwiches. In a separate bowl, mix together the butter, worcestershire sauce, onion, and parmesan cheese. Pour over your sandwiches and let sit for about 20 minutes. (You can make these ahead of time and allow them to sit in the fridge overnight).
Heat oven to 350 degrees. Place sandwiches covered in foil in the oven and bake for 20 minutes or until heated through. Enjoy!
Makes 12 servings.
TUBBY'S TOAST: [PICK N PAY RECIPES - Recipe as cooked by Who Dares, Wins on Ultimate Braai Master Season 1]
Less than 1.5 hours
Serves: 4
INGREDIENTS:
5 pieces streaky bacon
1 bananas, sliced
8 slices white bread
2 large eggs
1 dash milk
1 pinch PnP salt and black pepper
WHAT TO DO:
•Get your braai buddy to heat up two medium-sized skillets over hot coals and fry the bacon in one pan and the banana the other. While he’s busy with that, you do the French toast. It sounds tricky, but it’s not.
•Cut a circle out of the centre of each slice of bread. Give the discs of bread to your braai buddy to fry in the same pan as the bacon until crispy (think crouton).
•Whisk two eggs, a dash of milk and salt and pepper. Heat up a large skillet over hot coals and add a knob of butter. Soak the bread in the egg mixture and once the butter has melted, gently place the slices of eggy bread in the pan. As soon as the bottom part has browned, flip it over and break an egg into the hole in the centre of the toast. Do this with each piece of toast in the pan. Cook until the other side of the toast has browned, then flip it over one last time just to cook the egg white in the holes. The trick is not to overcook the egg, but rather to have the yolk perfectly soft and the white firm. Remove from the pan, and place on a plate with the egg sunny side up.
•Top with a slice of your favourite cheese to melt, a couple of rashers of bacon, a couple of slices of banana and a crouton on top. (You’re going to dip the crouton into the perfectly soft egg yolk, like nursery soft-boiled eggs and toast soldiers.) Voila! French toast just got a (w)hole lot tastier!
TUNA SANDWICH: [LUCKY STAR RECIPES]
INGREDIENTS:
170g can Lucky Star Tuna Chunks
125ml (½ cup) fat-free chunky cottage cheese
5ml (1 tsp) wholegrain mustard
milled black pepper
4 slices wholewheat or low-GI bread
4 lettuce leaves
2 tomatoes, thinly sliced
WHAT TO DO:
Drain the tuna. Gently mix together the cottage cheese and mustard, and season with pepper.
Place the bread on plates and pile on the topping: first a dollop of cottage cheese, then add a lettuce leaf and a few tomato slices, then the tuna.
Add a spoonful of the remaining cottage cheese and finish with a light sprinkling of pepper.
Serves 4
THE ULTIMATE SALAD SANDWICH: [PICK N PAY RECIPES]
•Low in fat but high in flavour.
Less than 1.5 hours
Serves: 4
INGREDIENTS:
•Beetroot tzatzkili
•1/2 cup Greek yoghurt
•1 tsp chopped dill
•1 tbsp mint
•2 tbsp horseradish
•1 dash salt and milled pepper
•1 loaf rye crispbread, sliced
•1 tub PnP hummus
FILLING:
•400 grams chickpeas
•2 large carrots, peeled and shredded
•2 large baby marrows
•1 small red cabbage
•1 small beetroot
1 handful radishes, shredded
•1 avocado , sliced
WHAT TO DO:
•Mix tzatziki ingredients together and season.
•Place four slices of bread on a board and spread with tzatziki.
•Divide filling equally between sandwiches and spread leftover bread slices with hummus.
STEAK TONNATO CIABATTA SARMIE: [PICK N PAY RECIPES]
An Italian classic reinvented!
Less than 1.5 hours
Serves: 4
INGREDIENTS:
400 grams lazy-aged rump steak
1 dash olive oil
1 dash salt and milled pepper
1 packet cherry tomatoes, halved
Enter the name of the next set of ingredients
190 grams tuna in water
1/2 cup mayonnaise
1 dash lemon juice
Enter the name of the next set of ingredients
1 packet rocket
1 loaf ciabatta
3 tbsp baby capers
WHAT TO DO:
•Heat a griddle pan until smoking hot. Rub steak with olive oil and season well.
•Chargrill steak until well browned and cooked to your liking.
•Rest steak for 5-10 minutes before slicing thickly.
•Griddle tomatoes until blistered.
•Place sauce ingredients in a blender and blitz until smooth.season.
•Place rocket and tomatoes on bread and top with steak.
•Drizzle over sauce and scatter with a few capers.
•Serve with a cold beer.
:by Kos vir kampeerders met idees vir kampering on Saturday, March 19, 2011 at 8:37pm
Hoender Gesondheidstoebroodjie
Gaar hoender – fyngesny
Maaskaas
Peppadews – fyn gekap - na smaak
Avokado – in dun skywe gesny
Meng hoender, maaskaas en gekapte peppadews.
Plaas op ’n snytjie varsgebakte gesondheidsbrood.
Plaas skywe avokadopeer bo-op. Geur na smaak met sout en varsgemaalde swart peper. Heerlik !
EIERBROODJIE:
Kook eiers, omtrent 1 eier vir 2 toebroodjies
Dop eiers af,
Meng met mayonaise, sout en peper
Skep dit op die broodjies
TUNA MAYONAISE:
1 blikkie tuna
Meng met mayonaise en skep op brood.
EIERSMEER:
250 g botter
3 hardgekookte eiers, fyngekap
halwe klein ui, fyngekap
25 ml pietersielie/grasui, fyngekap
1 ml sout
1 ml peper
Meng alles saam. Gebruik saam met skyfies ham of gerasperde kaas en/of tamatieskywe.
KERRIE-KAASSMEER:
200 g botter
25 ml matige kerriepoeier
350 ml gerasperde kaas
40 ml perskeblatjang
125 ml klapper
125 ml room, styfgeklits
Meng botter en kerriepoeier. Voeg kaas, blatjang en klapper by. Vou die bottermengsel by die room in. Smeer dit op soutbeskuitjies.
EIER EN SNOEKSMEER:
6 hardgekookte eiers
200 g gerookte, gevlokte snoek
125 ml room, styf geklits
50 ml gladde maaskaas
5 ml worcestersous
2 ml paprika
peper na smaak
Sny eiers in lengte deur en verwyder gele. Maak gele fyn en kap die
eierwitte afsonderlik fyn. Meng die gele en witte en voeg die snoek by.
Meng dit goed. Meng die res van die bestanddele by. Bêre die smeer in
die yskas tot voor gebruik.
KAASSMEER VIR SOUTBESKUITJIES:
1 k fyn gerasperde Cheddarkaas
50 ml mayonnaise
25 ml blatjang
25 ml pietersielie, fyngekap
25 ml gerasperde ui
2 ml Tabasco (opsioneel)
Meng alles saam en smeer dit op soutbeskuitjies.
SARDIENTJIESMEER:
100 g botter/margarien
106 g sardientjies, gedreineer en fyngedruk
10 ml suurlemoensap
25 ml fyngerasperde ui
5 ml worcestersous
1 ml sout
1 ml peper
Meng alles deeglik saam.
TUNAROOMSMEER:
200 g tuna, dreineer + vlok
5 ml ansjovissous
200 ml mayonnaise
250 ml room, geklits
2 eierwitte, styfgeklits
20 soutbeskuitjies
Meng tuna met ansjovissous en mayonnaise tot glad en fyn. Vou die room by die styfgeklitste eierwitte in. Vou die roommengsel by die tunamengsel in. Skep dit op beskuitjies en verkoel dit voor bediening.
ELVIS PRESLEY SE GEROOSTERDE GRONDBOONTJIE EN PIESANGBROODJIE:
2 snye wit brood
2 eetlepels grondboontjiebotter
1 piesang fyngemaak
2 eetlepels botter
Smeer botter op een sny brood en grondboontjiebotter op die ander
een, sit die een sny op die ander een. Smelt nou die botter (Elvis het
baconvet gebruik) in 'n pan en braai die broodjie oor lae hitte tot
goudbruin aan albei kante. Eet saam met 'n glas karringmelk.
PEUSELBROODJIES - VINNIG EN MAKLIK:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:40am
Lang rolletjies,'French Bread' of brood
Sny die rolletjies of brood in snye en plaas die volgende daarop: -
Bolaag #1
Rasper die volgende baie fyn - hoeveelhede na smaak - wortel, ui, agurkies.
Meng met mayonnaise en voeg bietjie kerriepoeier, sout en peper na smaak by.
Smeer bo-op broodskyfies en sprinkle bietjie kaas bo-oor.
Plaas onder die roosterelement totdat die kaas borrel en goudbruin is.
Bolaag #2
Smeer toebroodjiesmeer (sandwich spread) bo-op en sprinkle bietjie kaas bo-oor. Rooster tot goudbruin.
Bolaag #3
Plaas biltongskyfies bo-op die brood en sprinkle met kaas. Rooster tot goudbruin.
Bolaag #4
Die immergewilde tamatie-en-kaas roosterbroodjie, maar sprinkle bietjie ' Portugese Chicken Spice' of 'Cajun Spice' bo-oor die tamatie voordat jy die kaas oorstrooi.
SOP BROODBESKUITJIES:
Een brood klaar gesny
Pakkie uiesop (Ek het verskeie ander soppoeiers gebruik en almal werk soos 'n droom.
Botter/ Margarien
Meng soppoeier met botter saam en smeer op snye brood. Moenie te veel botter gebruik nie. Sny elke sny in drie repe. Pak in die oond soos jy met beskuit sal doen. Droog soos beskuit.
Dit kan vir kinders gegee word i.p.v lekkers.
[Ek gebruik dagoud brood. Sny dikkerige snye, sny snye in drie en smeer bottermengsel reg rondom. Droog in mikrogolf op bord teen een minuut op slag tot droog/hard genoeg.]
LUNCHBOX SUSHI: [4 ingredience]
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 6, 2011 at 3:55pm.
■2 Slices soy & linseed bread
■2 tablespoons light cream cheese
■1 carrot thinly sliced
■2 tablespoons sultanas
1.Cut the crusts off the bread.
2.Spread with cream cheese.
3.In a line about 3/4 of the way down the bread, lay a couple of slices of carrot and sprinkle with sultanas.
4.Roll bread into a tight roll.
5.Slice roll into 4 pieces and serve. Yum!
GATSBY:
'n Gatsby is eie aan Kaapstad.
Die standaard Gatsby is 'n langwerpige broodrolletjie, in die middel deurgesny, en gevul met warm aartappelskyfies.
Straatverkopers en kafees maak hul eie weergawes. Steak, Calamari en vis is ook gewilde vulsels saam met die skyfies. .
BONE-TAMATIESLAAI EN MIELIEMEEL-PLATBROOD:
Sit hierdie interessante maar verspot maklike slaai van gesorteerde tamaties en bone op ’n mieliemeel-platbrood voor.
SLAAI
30 ml olyfolie; 500 g (2 houertjies) gemengde baba-tamaties; 15 ml balsemieke asyn; bruinsuiker na smaak; sout en peper na smaak; 1 blik (440 g) rooi nierbone, gedreineer; ¼ komkommer, in klein blokkies gesny; ’n paar swart olywe; ’n paar vars basilieblare
Verhit die olie in ’n groot pan en roerbraai die tamaties tot die skil net-net begin oopbars. Sprinkel die balsemieke asyn oor, asook ’n bietjie suiker indien verkies. Geur na smaak met sout en peper. Verwyder van hitte. Meng die bone, komkommer en olywe by, geur goed met sout en peper en sprinkel nog asyn en olyfolie oor indien verkies. Sit voor op die mieliemeel-platbrood en garneer met vars basilieblare.
LEKKER TOEBROODJIE HAPPIES:
Vat snye brood en smeer dik met appelkooskonfyt, sit opmekaar en sny
in driehoeke, maak soveel as wat nodig is vir gaste. Maak nou
pannekoekbeslag bietjie stywerig aan, doop broodjies in beslag en bak in diep olie tot bruin. Sit voor saam met skeppie room.
IDEES MET OU BROOD:
Smeer ou brood liggies met botter en bestrooi met enige geur Aromat.
Sny in repe en droog uit in oond.
Lekker saam met sop of net so as peuselhappies.
Smeer ou brood met botter en strooi kaneelsuiker oor, sny in repe en
droog in oond, kinders is mal daaroor.
HOENDERLEWER-TOEBROODJIESMEER:
500 g hoenderlewertjies
2 uie, grofgesny
25 ml olie
2 eiers, hardgekook
25 ml wortellowwe, fyngekap
Kook die lewertjies in soutwater tot gaar, dreineeren laat afkoel.
Braai die uie effensbruin in die olie.
Mengallessaamen drukfynof maal.
Geur na smaak.
GRONDBOONTJIEHAPPIE: [ONGEWOON MAAR LEKKER]
Sny brood happiegrootte
Meng grondboontjiebotter en botter, smeer op brood
Sit 2 snye op mekaar
Smeer mengsel reg rondom
Rol in fyngemaakte Simba skyfies
AMANDA SE KONING KAIINGS: [RSG]
Skaapvet ,of die rugspek van 'n vark
sout en peper
Vetkoek of mieliepap
Sny die vet in dobbelsteentjies en braai baie stadig in 'n pan tot bros. Sout en peper na smaak. Eet saam met vetkoek en korrelkonfyt of mieliepap.
BRAAIBROODJIES MET PIESANG,GRONDBOONTJIEBOTTER EN SPEK:
by Kos vir kampeerders met idees vir kampering on Wednesday, 21 September 2011 at 14:59.
Brood, gesny
Piesangs, geskil en in lengtes gesny en gooi bietjie suurlemoensap oor om te verhoed dat dit bruin word.
Streepspek, brosgebraai
Houer grondboontjiebotter
Botter/margarien
Smeer gesnyde brood met botter en grondboontjiebotter of net met grondboontjiebotter.
Sit piesangskyfies en spekrepies op.
Braai op rooster.
Heerlik saam met braaivleis.
POLONY WELSH RABBIT:
Bedien: 2
Bestanddele
150 g Eskort French Polony in dikkerige skywe gesny
100 g Cheddarkaas, gerasper
125 ml Melk
15 ml Meel
15 ml Bier
5 ml Engelse mosterdpoeier
1 Spatsel Worcestersous
2 Eiergele
2 Skywe brood
Metode
Plaas die kaas en melk in ?n klein pannetjie en roer oor 'n lae hitte totdat die kaas gesmelt het.
Gooi die meel by en roer aanhoudend.
Gooi die bier, mosterdpoeier en Worcestersous by.
Los die mengsel op die warmplaat totdat dit verdik, verwyder dan van stoofplaat en laat afkoel.
Roer die eiergele stadig by.
Rooster die brood, plaas 'n sny polonie op elke sny en gooi dan die kaasmengsel bo-oor.
Rooster 'n paar minute tot goudbruin.
POLONY SMELTBROOD MET AVO EN KAAS:
Bedien: 4
Bestanddele
170g Eskort French Polony, fyngekap
1 Avokado, geskil, ontpit en in blokkies gesny
15ml Olyfolie
10ml Suurlemoensap
1 Selderystingel, fyngekap
2 Groot Sprietuie, fyngekap
5ml Dijon-mosterd
10ml Mayonnaise
4 Agurkies, fyngekap
4 skywe Brood (volgens keuse)
100g Goudakaas, gerasper
Paar druppels peperwarm sous (Tabasco)
Sout en varsgemaalde Swartpeper
Metode
Kombineer die gekapte polonie, avokado, olie, suurlemoensap, sout, peper, seldery, sprietuie, mosterd, mayonnaise en agurkies en meng deeglik.
Sprinkel so 'n paar druppels van die pepersous oor (opsioneel en na smaak).
Rooster die brood, plaas op ?n bakplaat, smeer die polonie-mengsel oor die skywe brood en sprinkel die gerasperde kaas bo-oor.
Rooster vir 'n paar minute totdat die kaas smelt en verkleur.
VARKNEK EN BRAAIBROODJIE MET ‘’n TWIST: [RSG]
Bestanddele en Metode
Varknek (koop hom so opgerol in enige slaghuis of winkel) .
Sny hom los uit sy rolletjie.
Sit hom op die rooster.
Spice hom met suurlemoensap, sout en peper (niks anders nie) .
Laat hom regop staan langs die vuur terwyl jy wag vir die kole (so loop sy sous deur hom en geur hom lekker en hy word stadig aan gaar van so langs die hitte en in die rook staan).
As die kole reg is - sny jy dikkerige skywe soos wat jy dit sou wou eet - en braai net alkant vinnig bruin.
Die mense kan nie genoeg kry nie en jy voer baie met 1 vark nek. Dis regtig liplek lekker .
Jy kan ook geblikte/gebottelde suurkool warm maak.
Smeer broodrolletjies met ‘n lekker geurige mosterd. Sit suurkool op en dan ‘n stuk van die varknek. Rooster so bietjie op die rooster net om die broodjie ook bietjie warm te kry. Of rooster gesnyde broodrolletjies eers op rooster en pak dan jou rolletjie. Baie lekker!!
ANDER MANIER VAN BRAAIBROODJIE: [RSG]
Bestanddele
Witbrood
Tamatie
Komkommer
Mayonnaise
Sout en Peper
Chutney
Ui
Metode
Sny die tamatie baie klein stukkies, rasper die ui, komkommer en kaas. Meng dan alles saam in 'n bak (tamatie, ui, komkommer, kaas, mayo, blatjang, sout en peper).
Smeer op snye witbrood . Maak brood toe met 'n ander snytjie. Pak in jou rooster.
Braai op flou kole (aan die einde van die braai) tot die kaas gesmelt is.
FRANS SE OPGESTOPTE BROOD: [RSG]
Bestanddele
3 Pita-broodjies
3 blikkies mossels
1 plat blikkie sardyntjies
Bloukaas
Uie en knoffel na smaak
Metode
Braai uie en knoffel in bietjie olie. Gooi mossels en sardyntjies in ‘n bak en gooi bloukaas en uie-mengsel by en meng. Sny die pita-broodjie oop en voeg mengsel in en verhit in mikrogolfoond.
Genoeg vir drie mense.
ROOMHOEDER-EN-MOSTERDDUIKBOOT:[Nickrunner-Roque recipes]
Ek het hierdie een vir 'n geruime tyd met mayonnaise gedoen, maar vandag het ek dit met suurroom probeer en dis soooo baie lekkerder.
WAT JY NODIG HET (vir een voetlange duikbootbroodjie)
Twee hoenderdye - ontbeen. (Jy kan bors vleis probeer, maar ek vind dit droog en oninteressant)
'n Voetlange broodrolletjie
Suurroom
Dijon mosterd
'n Klompie vars, groen, eetbare blare soos spinasie, slaai of wat beskikbaar is.
Sout, peper, botter of margarien
WAT JY MOET DOEN
Sny die hoendervleis in klein blokkies.
Braai met 'n bietjie olie in 'n baie warm pan tot die dikste stukkies nie meer pienk binne is nie en sprinkel sout en peper oor na smaak.
Draai die hitte laag af. Voeg twee eetlepels suurroom en een eetlepel mosterd by die inhoud van die pan en roer deeglik.
Slag die broodrolletjie van kop tot toon sodat dit oopvou.
Smeer botter of margarien liggies aan albei die binnekante.
Maak 'n bed van groen blare in die broodrolletjie.
Krap die inhoud van die pan op die bed van blare.
Druk die twee helftes van die broodrolletjie teenmekaar, maak seker dat jy servette byderhand het en lê weg.
TOUTREKBROOD: [ONBEKEND]
1 groot, ronde brood (verkieslik ‘n suurdeegbrood of ‘n brood wat 1 – 2 dae oud is)50 g spekstukkies, brosgebraai
50 g of meer Cheddarkaas, in dun snytjies gesny
50 ml heuningmosterdslaaisous, of ander slaaisous van jou keuse
Gebruik ‘n skerp broodmes en sny die brood in snytjies van 1.5 na 2 cm – moenie tot onder deursny nie, maar los die onderkant vir ongeveer 2 cm nog ongesny. Sny dan dwarsoor die snytjies weer die brood in sye van 1.5 tot 2 cm, ook nie dwarsdeur nie.
Die brood gaan nou so wil-wil oopval.
Sprinkel die spekstukkies oor die hele brood – laat dit inval tot onder op plekke. Pak dan kaassnytjies oraloor tussen die brood-repies.
Gooi nou die slaaisous so eweredig as moontlik oor die brood en maak dit stewig in foelie toe.
Bak vir 15 minute in ‘n voorverhitte oond van 180 °C of plaas dit bo-op die vuur.
Dis bietjie moeiliker op die vuur, aangesien die brood nie baie maklik omdraai nie, maar dit is moontlik.
Indien jy ‘n gasbraaier met ‘n deksel of ‘n ketelbraaier gebruik sal dit makliker gaan.
Wanneer jy die brood onthul kan jy begin om die repies af te trek – heerlik!
Probeer verskillende slaaisouse om die geur te verander, of probeer verskillende soorte kaas, of bestanddele soos olywe, stukkies gebraaide sampioene of soetrissie. Jy kan ook ‘n pizzabrood maak, deur tamatie-uiemengsel en kaas met oreganum in die brood te sit. Kaas dit en geniet dit!
POTBROOD "BUNNY CHOW": [MY EIE RESEP]
Neem 'n potbrood of enige ander ronde brood.
Sny die dekseltjie af en hol uit, sonder om brood te breek.
Maak nou jou gunsteling kerriemaalvleis of "spicy maalvleis" of kerriehoender of kerrie skaap/beesblokkies, gebraaide boerewors met tamatiesousie, kaas en spek of enige ander lekker vulsel waaraan jy kan dink.
Vul die brood hiermee.
Sit die dekseltjie weer op.
Bak vir paar minute in oond sodat brood lekker warm word, jy kan kaas ook bo-oor strooi of draai in swaargewig foelie toe en plaas binne-in potjie en laat warm word.
Heerlik en iets anders vir die braai!
YORKSHIRE PUDDING: [DIS 'N WENRESEP]
Bak hierdie en laat dit koud word en dan bou jy vir jou so 'n lekker toebroodjie, daar is meer in yorkshire pudding as om dit net soos die engelse as 'n bykos te eet saam met vleis en groente.
(Makes 12)
1 Cup All Purpose Flour
1 Cup Milk
2/3 Cups Oil
2/3 t-spoon Salt
3 Medium Eggs
Cooking:
1. Pre-heat oven to 220C / 425F / Gas 7.2. of maak in broodoond.
2. Pour oil into a 12 cooking tray or large tin
.3. Place in the oven and allow the oil to get extremely hot.
4. Place the flour in a bowl, then make a well in the centre and break in the eggs. Add half the milk and, using a wooden spoon, gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed.
5. Remove the tray from the oven (when oil is hot) and pour the batter into the tray in equal measures.
6. Cook for 10 minutes or until the Yorkshires have risen and are golden brown..
The trick to making Yorkshire Pudding rise:
1. The trick is the hot oil and the hot oven.
2. This recipe uses 3 eggs instead of 1 or 2.
3. Don't keep opening the oven to check.
4. Make your batter in a pouring jug. This will make it easier to pour into your tray.
5. Time is of the essence. Make sure your batter is ready to pour when you open the oven door. The oil must be HOT !
6. Serve immediately as it will deflate as it gets cold.
WORS EN MARMITE ROLLETJIES: [WILLIE SE SAMIES]
8 snye dungesnyde brood
10g margarien
5ml Marmite
8 weense worsies
Verwyder korsies van brood. Rol snye brood plat aan kante met
deegroller. Smeer dun met margarien. Smeer ‘n dun lagie Marmite oor. Rol elke sny om worsies. Sny rande netjies en verdeel elke rolletjie in drie dele. Steek vas met tandestokkies. Steek oop punte in lemoen en plaas op tafel.
Lewer 24 rolletjies.
WRAPS MET KOUE VLEIS EN SLAAIE:
Volgraan wraps met koue vleis, tuna, eierslaai, shrimps of hoenderslaai. Hierby kan jy mosterdsous, “sweet chilli-sous” of ander lekker souse bedien.
So bietjie slaptjips, wedges of plat gebraaide aartappels sal die prentjie voltooi.
KUBAANSE PESTO STEAK BROODJIES:
Fransebrood somme die laaaaaaang een
Swaargewig foelie
2 uie in ringe gesny
Botteltjie pestosous
Botter
sout en peper na smaak
Tamaties in skywe gesny
Skywies kaas wat lekker smelt [mozarella of so]
6 - 8 Minute steaks
METODE:
Braai minute steaks vinnig in botter, en smoor uieringe.
Sny die fransebrood in die lengte deur.
Smeer lekker dik met die pestosous. [jy kan brood botter ook, as jy wil]
Pak die kaasskywe, uieringe en tamatieskywe op brood.
Sit dan die minute steaks bo-op dit.
Draai toe in foelie en sit op rooster vir so 10 minute tot kaas lekker gesmelt het.
Geniet, want jy gaan beslis!
ROGBROOD MET BEET: [DIE NATHANIëL TAFEL]
JY BENODIG
12 Jongbeetjies, gekook of gebak
Rissiekonfyt of soetrissiejellie (of enige ander soet, maar branderige konfyt)
100g Sagte bokmelkkaas
12 Snye rogbrood, in vierkantjies gesny
Varsgemaalde swartpeper
Vars roketblare
METODE
Skil die beet terwyl dit nog warm is. Sny in skyfies in ’n bak en roer ’n lepel of twee van die konfyt daardeur. Laat afkoel. Smeer die bokmelkkaas op die brood.Pak die beetskyfies daarop. Geur met swartpeper. Tooi met roketblare en dien op.
BOEREWORS, BRIE & BRIOCHE:
JY BENODIG
6 groot of 12 klein brioche-broodrolletjies
(of sagte broodrolletjies)
2 t druiwepitolie
1 klein kool, fyngesny
1 wortel, fyngesny
1 rooi ui, fyngesny
1 t sojasous
2 t soetrissiesous
500g boerewors, oondgerooster
2 groot agurkies
ekstra soetrissiesous
vars pietersielie, fyngekap
brie kaas
METODE
Verhit olie in groot pan. Voeg kool, wortel en ui by. Braai oor hoë hitte tot gaar, maar steeds ferm. Roer sojasous en soetrissiesous by. Sny broodrolletjies oop. Skep die groente in die holte. Plaas stukkies boerewors bo-op. Rangskik snye brie bo-op. Garneer met dun repies agurgies. Bedruip met ekstra soetrissiesous. Sprinkel met pietersielie.
BUNNY CHOW MET BOTTERHOENDER:
Dié gereg is trots Suid-Afrikaans en jy kan dit selfs ses uur voor jou gaste opdaag al berei– hou net die gaar hoender en die botter eenkant en voeg dit by net voordat jy dit ... wil bedien. Jy kan die sous warm maak terwyl die broodjies in die oond lekker bros word. Die resep is genoeg vir agt mense.
Jy het nodig
12 ontbeende hoenderborsies, vel verwyder
3 knoffelhuisies, geskil en fyn gedruk
45ml vars gemmer, fyn gerasper
die sap van 1 groot suurlemoen
7,5ml rissiepoeier
Vir die marinade:
375ml dik ongegeurde jogurt
7,5ml garam masala
5ml komyn
5ml koljander
2,5ml borrie
2,5ml sout
15ml sonneblomolie
Vir die sous:
1kg ryp, sappige tamaties, geskil
45ml tamatiepasta
5ml fenegrieksade, grof gemaal
1 kaneelstokkie
5ml komyn
5ml garam masala
2,5ml borrie
sout en vars gemaalde swartpeper
375ml room
75g koue botter
Om voor te sit:
8 groot broodrolletjies
gesmelte botter
Só maak jy
1. Sny drie of vier diep kepe in die hoenderborsies en plaas in ’n bak saam met die knoffel, gemmer, suurlemoensap en rissiepoeier. Vryf die mengsel in die vleis in en laat vir 30 min staan.
2. Meng al die bestanddele vir die marinade en giet dit oor die hoender, meng goed, bedek en laat vir 1-2 uur in die yskas marineer (maksimum 3 uur).
3. Verhit die oond tot 200°C. Skep die hoender uit die bak (moenie die marinade afvee nie) en pak in ’n enkellaag in ’n oondvaste bak. Bak vir 7 minute, verlaag die hitte na 170°C en bak vir nog sowat 12 min of tot heeltemal gaar. Hou eenkant.
4. Berei die sous: Verwerk die tamaties tot ’n growwe salsa in ’n voedselverwerker en giet dit in ’n groot, plat pan. Roer die res van die sousbestanddele (behalwe die room en botter) by en laat kook oor matige hitte vir 8 tot 12minute of totdat die sous effens verdik en gereduseer het. Roer die room by, verlaag die hitte en laat prut vir nog 5 minute.
5. Sny die bokante (behou vir dekseltjies) van die rolletjies af en hol dit uit (los ’n 5mm “muur”). Bestryk die rolletjies bo-op en aan die kante met gesmelte botter.
6. Plaas die rolletjies op ’n bakplaat en bak by 190°C vir sowat 5 min of tot goudbruin en bros.
7. Sny die hoender in happie-grootte stukkies en roer dit by die sous. Laat prut oor lae hitte vir ’n paar minute totdat die hoender heeltemal warm is.
8. Sny die koue botter in blokkies en roer een vir een by die sous. Geur met sout, peper en ’n bietjie suurlemoensap, indien verkies.
9. Skep die hoender in die warm rolletjies en sit die dekseltjies op. Sit dadelik voor.
Foto: Michael le Grange
GRILLED CHEESE SLOPPY JOE:
So here's what you'll need to get a little sloppy...
Ingredients:
- 1 brioche bun
- 2 tbsp medium cheddar - shredded
- 2 pats of salted butter
- a couple potato chips - I used pickle chips because they're my favorite thing EVER
- 1.5 tbsp sloppy joe mix at room temperature
**not pictured - a straw **
So yeah, get it and shred it up. The finer it's shred, the better it'll melt.
When you're trying to use a bun, you'll want to cut it so that the two bready sides can function as the outside toasted pieces. I know that makes absolutely no sense, but basically you'll want to use the sides that are not the butt so that you get that nice toasty texture.
I had a super huge brioche bun so I chopped off the top and discarded it (ok, so i gobbled it up), and used the middle and bottom pieces. Flip the bottom piece so that the butt will be the side that you build the sandwich on.
Righty-o, so now that you've got your bread sliced, you'll want to pack on a hunk of shredded cheese. I made this at like nine in the morning and I ended up eating like half of the cheddar I cut, so I kept having to shred more. That's totally fine - it's actually exactly what Tillamook wants; their customers eating whole blocks of cheese at nine in the morning.
Now pile on that sloppy mix - EXTRA SLOPPY. I know how you'z kids like 'em extra sloppy. **Now someone yell "Lady you're scaring us!"**
Now for the chippies. I have always put chips on Sloppy Joe's. I don't know why or how it started, but it's something that I have to do. The crunchy texture just makes the sandwich so much better. Try it.
And if you haven't had pickle chips, get yourself some. That's it.
So pile on a few or smash 'em on. It really doesn't matter. They'll get crushed anyway.
Now, stack on the rest of the cheese.
And the top piece of bread.
Then you'll want to butter both sides of your bread and turn your burner to a low heat. Once your sandwich is in the griddle, go ahead and take your straw and poke holes all over it. This will create little tunnels that'll let your cheese flow out like molten lactose. As your liquid gold starts to ooze out, it'll create a cheesy crust that sort of tastes like a Cheez-It BUT BETTER.
Make sure to do the hole-poking thoroughly on each side so that you get a nice-even cheesy crust.
Since it's cooking on such a low heat, it'll take like 7 minutes to cook on each side. Because brioche burns so quickly and since you want your cheese to be able to travel through the holes, it's very important that you give it ample time to cook. Don't try to rush it. Relax, drink a beer. Unless it's nine in the morning, and in that case, drink a bloody mary or something.
This is what it should look like if your cheese was able to melt out through the holes. If it didn't, simply just smack some shredded cheese on the outside and grill it so that it cooks it real quick. It'll work the same way but the hole method is much more fun. It made me feel like a scientist! A grilled cheese scientist!
After that, you'll want to take it off the stove-top, let it set for a minute, and then serve it while it still looks all pretty and delicious like the one below.
OPGESTAPELDE TOEBROODJIES: [HUISGENOOT]
Bereiding: 6 uur
Gaarmaaktyd: Geen
Genoeg vir 4 mense
1 groot ciabatta-rol of 4 klein rolletjies
30 ml (2 e) botter
125 ml (½ k) basiliepesto
250 ml (1 k) gepekelde soet- of pikantrissies
500 g gemengde kouevleise (salami, ham, gerookte hoender)
200 g mozzarellaballe, in skywe gesny
uiemarmelade
sout en peper na smaak
1 groot bos roketblare, gewas
1. Sny die ciabatta oorlangs middeldeur en smeer albei kante met botter en pesto. Pak ’n laag rissies op die onderste sny brood. Bedek met ’n milde laag kouevleise en kaasskywe.
2. Bedruip uiemarmelade oor die kaas en geur met sout en peper. Bedek met roket en ’n sny ciabatta.
3. Draai elke toebroodjie styf toe met kleefplastiek en plaas op ’n bord. Wanneer almal berei is, sit die bord in die yskas vir minstens ses uur met iets swaars daarop om te sorg dat al die bestanddele en geure goed meng.
4. Verwyder die kleefplastiek en sit voor.
- Hope Malau
STEAK BROODJIE: [HUISGENOOT]
Genoeg vir 4 mense
2 x 200 g lendeskyf/riboog-steak
45 ml (3 e) olyfolie
80 ml (⅓ k) braaivleismarinade
sout en vars gemaalde peper
4 panini-broodjies of ander broodrolletjies
500 ml (2 k) roket
200 ml tzatziki
METODE:
1. Voorverhit die oond tot 180 ˚C.
2. Geur die steak met van die olyfolie, braaivleismarinade, sout en peper.
3. Verhit ’n riffelpan en braai die steaks oor baie hoë hitte vir sowat 3-4 minute aan albei kante, of tot mediumgaar. Laat rus die vleis ’n paar minute en sny in skywe.
4. Halveer die panini en sit die helftes op ’n bakplaat. Rooster in die oond of ’n riffelpan tot die brood effens bruin raak.
5. Bedruip die broodjies met van die olyfolie. Rangskik die roketblare bo-op die broodjies gevolg deur die vleisskywe.
6. Skep lepelsvol van die tzatziki op die vleis en sit die ander helfte van die broodjie bo-op.
HAM & PROVOLONE PANINI WITH PINEAPPLE PEPER CUTNEY:
Prep Time: 10 min
Cook Time: 5 min
4 servings
Ingredients
1 jar Crosse & Blackwell® Pineapple Pepper Chutney
8 slices Italian bread
2 tablespoons butter
1/4 cup Dijon mustard
1 pound ham, thinly sliced
1 pound provolone cheese slices
1 cup roasted red bell peppers
Directions
1.Butter one side of each slice of bread; put four slices, buttered side down, on a work surface.
2.Top with mustard, ham, cheese and peppers; spread with a generous portion of chutney.
3.Top each with a remaining slice of bread, buttered side up.
4.Heat a panini pan until hot OR do it in a skillet.
5.Cook sandwiches until golden brown.
6.Serve immediately.
NOTE: This is a great main dish, or cut into smaller pieces for a quick hot appetizer.
THE ULTIMATE BLT-SANDWICH: [March 13, 2012 in Uncategorized]
Another confession, I never liked BLT sandwiches. They were always sub-standard and almost bland, the bacon being the only component to add any flavour. I felt the tomatoes washed out all the flavour and so steered clear of them since about 4 years ago. That was until I saw some dry-cured smoked streaky bacon from Woolworths last week and wanted to do something really special with it. The first and only idea I had was to make a BLT but I needed to amp it up.
I wanted to condense the tomato flavour and thought of making a really rich, chunky and thick tomato sauce but didn’t want this to make the sandwich too soggy or messy to eat. I then thought of roasting the tomatoes with garlic and thyme as I did this last year for a tart and the flavour was beautiful and intensely tomatoey. And this morning when I put “BLT” into Pinterest to see what it would bring up, what do I find? One of my recent food blog addictions, Not Without Saltdid something very similar last year, roasted tomatoes and all. Great minds think alike I think!
The key to making a really great BLT is to make sure that the ingredients you use are of the best quality you can afford/find. Using so-so bacon, bland tomatoes, below par lettuce and regular bread is just not going to deliver the type of sandwich you are after. I decided to stick to using good ‘ol Iceberg lettuce as I like the unobtrusive flavour and nice crunch it adds. As far as the bread goes, I had some sourdough and decided to lightly toast it but you could use ciabatta or baguette as well. And then to finish it all off, I made a smoked chilli aioli as I feel it’s important to have some kind of mayo on the sandwich. You could also just add some crushed garlic and chopped chillies to good quality shop-bought mayo but making your own is of course, so much better!
BILTONG SPREAD: [ONBEKEND] HEERLIK!
125 g smooth cream cheese with chives
30 ml mayonnaise
30 ml lemon juice
60 g grated biltong (125 ml)
Salt & freshly ground black pepper to taste
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker.
Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.
Spread on bread canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.
WENK:
Hierdie is heerlik as 'n dip, op toebroodjies en baaaaaaaaie lekker op gebakte baadjie-aartappels. Ek het dit al in gebakte "butternut" ook gesit, met ekstra bietjie kaas bo-oor en dan net in mikrogolf gesit dat die kaas kan smelt.
PANERA BREAD GRILLED BANANA SANDWICHES:
Serve: 2
1 large banana
1½ tablespoons low-fat whipped cream cheese
1½ tablespoons peanut butter
1 tablespoon honey
pinch of salt
4 (3/4"-thick) slices White Whole Grain bread
METHOD:
Cut off ¼ of the banana and mash in a bowl with a fork; stir in
the cream cheese, peanut butter, honey, and salt. Spread over 2
bread slices.
Coat a large skillet with cooking spray and place over medium-high
heat. Slice the remaining banana in half lengthwise and then in
half crosswise. Place the banana halves in the pan and cook until
caramelized. Arrange the bananas over the cream cheese spread and top with the remaining slices of bread.
Wipe out the skillet, add a spritz more cooking spray, and place over medium heat. Add the sandwiches and cook until browned on each side.
SHUSI-TOEBROODJIES: [Kosblik en vingerhappie idee:]
Vars snye wit of bruin brood wat se korsies alles afgesny is
Rol nou die brood met roller tot plat en dun
Smeer nou verskillende vulsels in
Bv:
Vissmeer
Lewersmeer
Kaassmeer, met gerasperde biltong
Marmite, en kaas
Tuna en mayonaise
Sandwichspread
Appelkooskonfyt en peanutbotter
Gerasperde ham/polonie met bietjie mayonaise en chutney
Roer eiers met tamatiesous
Rol nou die broodjie op soos 'n worsie.
Sny wieletjies van so ongeveer 4cm groot.
As die broodrolletjie loskom, steek met 'n tandestokkie vas .
Steek stukkies vrugte vas met die tandestokkies vir ekstra garnering.
FRANSE BRAAIBROODJIES: [HUISGENOOT]
Bedien: 6
Bestanddele
Hoof bestanddele
1 pakkie “heat and eat” Franse brode, (2 brode)
125 gram roomkaas met soetrissies
5 tamaties, gesny
1 rooi ui, fyngekap
’n Handvol basilieblare
375 ml mozzarella
Metode
Halveer die Franse brode en smeer met roomkaas (dit is soos gom wat die brood bymekaar hou)
Vul met tamatie, uie en basilie.
Strooi mozzarella oor en maak die broodjies toe.
Plaas die brood in ’n braairooster en braai tot goudbruin, effens geskroei, en die kaas gesmelt is.
Sny en bedien.
FRENCH TOAST WAFFLES:[UNKNOWN]
A waffle maker creates a crisp, brown French toast without a skillet. Just make sure you start with slightly hardened bread so that the toast won't be soggy. Serve toast with fresh berries, powdered sugar, or maple syrup.
Servings: 4 servings (serving size: 4 waffles)
Ingredients
Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)
Directions
Coat waffle iron with cooking spray, and preheat.
Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.
BILTONG, AVO EN FETA TOEBIE:
1 Avo
Biltong (Lekker fyn biltong werk lekker)
1 wieletjie Feta kaas (enige soort)
4 Snye brood (toast werk beter as vars, dit breek nie so maklik nie)
SO MAAK JY:
Skil die Avo. "Mash" die avo en feta saam tot 'n lekker pasta. Voeg die biltong by en meng. Skep nou die pasta op die brood. Die pasta kan ook gekomplimenteer word met mayonaise, soet-suur sous of soet-rissie sous. Die vier snye brood behoort 2 mense lekker te vul. Ek eet gewoonlik 'n halwe avo op 2 snye brood.
GENIET!
BRAAIBROODJIE: [BRON ONBEKEND]
Meng 1 pakkie bacon bits met 2 koppies gerasperde kaas.
Meng 1 houertjie karringmelk met klein pakkie 500g bruismeel.
Gooi driekwart van kaas en beacon by meelmengsel.
Sit in broodpan - gooi res van kaas en beacon bo- op.
Bak 1 uur 180 grade.
Maak n groterige brood - genoeg vir so 8 mense
BILTONG-DRIEHOEKE: [WILNA MYBURGH]
Daar is min eetgoed wat so gewild soos biltongbroodjies is. Afhangend van die driehoeke se grootte sal jy uit elke dubbel sny brood 4 of 8 driehoeke kry en kan dus maklik soveel maak soos benodig.
1 witbrood, gesny
smeermargarien
fyn biltong
'n paar snytjies biltong
Maak toebroodjies met twee snye brood net gesmeer met margarien. Sny dan die korsies af. Afhangend van die grootte van jou brood en hoe groot jy die driehoekies wil maak, kan jy of dit nou in vier driehoeke sny, of dit in vier kwarte sny en dan ui elke kwart twee driehoekies maak.
Smeer nou al die kante van elke driehoek en druk dit in die fyn biltong sodat dit heeltemal bedek is. Doen so voort tot almal klaar is. Rangskik dit op 'n bord en garneer met die gesnyde biltong.
BILTONG BRAAIBROODJIES:
Hierdie resep is die Suid Afrikaanse weergawe van die "toasted ham, cheese and tomato" broodjie.
Op 'n sny wit brood gooi jy biltong poeier (verkrygbaar by jou gunstelling slaghuis), 'n paar snye kaas en tamatieskywe. Gooi so bietjie peper oor (sout is nie nodig aangesien die biltong baie sout is) en sit nog 'n sny bo-op om 'n toebroodjie te maak.
Smeer nou die buite kante van die toebroodjie met botter sodat die brood nie te vinnig brand nie en plaas op 'n rooster oor matige kole. Draai die broodjies totdat albei kante mooi gerooster is en sit dadelik voor.
Ander variasies is om uie by te voeg of om die biltong te los en net kaas, tamatie en uie met sout en peper te rooster wat ook baie lekker is.
MARKBROODJIE: [Kosredakteur: Vickie de Beer]
Genoeg vir 4
Koop ’n lekker brood op die mark en soek summier die naaste koelteboom om net daar aan jou vonds te smul - saam met ’n yskoue biertjie natuurlik.
1 tuisgebakte brood, in dik skywe gesny
regte, egte plaasbotter vir die smeerslag
’n hand vol vars roket- of kruieblare
100 g bloukaas - ons het ’n lekker karoobloukaas gekoop en dik skywe daarvan op die brood gesit
100 g gesnyde biltong
125 ml (½ k) druiwekonfyt, of kyk wat jy kan kry. Daar is ’n wonderlike verskeidenheid blatjang en konfyte soos uiemarmelade op die markte
60 ml (¼ k) crème frâiche
SO MAAK JY:
1 Smeer die brood lekker dik met die plaasbotter. Begin met die roketblare en sit lappies kaas en biltong bo-op.
2 Eindig met skeppies druiwekonfyt en crème frâiche of dik room.
BAKED EGG SALAD: [By: Tess Gardner for RecipeLion]
Super simple, yet undeniably delicious, this recipe for Baked Egg Salad will be your new go-to lunch. Whether you serve it on bread as a healthy egg salad sandwich or on lettuce, this is one recipe that will deliver a yummy meal, perfect for when you are in a rush or just want something nutritious without a lot of work. The tangy relish blends well with the creamy goodness of the egg, creating a delightful eating experience. Packed with protein, this all-natural lunch will power you through the rest of your busy day.
Cooking Time: 10 min
Ingredients
12 large eggs
2 tablespoons dill relish
1/2 tablespoon yellow mustard
1 1/2 teaspoons garlic powder
1/3 cup olive oil mayo
Instructions
1.Preheat oven to 325 degrees F. Place eggs in muffin tin and bake for 30 minutes. Remove pan from oven and cool on wire rack for 10 minutes. Remove eggs from pan and place in cold water until completely cooled.
2.Gently tap and roll eggs to break shells; peel off remaining shell. Chop eggs and add all remaining ingredients to bowl and mix well. Serve over lettuce or on bread.
MY WENK:
Maak dit in jou Buksie of in muffinpan op die rooster met foelie bedek.
OLYMPIC PUB STEAK SANDWICHES: [MR FOOD]
In salute of the Summer Olympics in London, our Test Kitchen came up with a special recipe, popular at British Pubs worldwide. Whether for game-watching or anytime, our flavorful Olympic Pub Steak Sandwiches will earn you a gold medal in the kitchen!
Serves: 4
Cooking Time: 25 min
What You'll Need:
•1/2 cup crumbled blue cheese
•5 tablespoons butter, softened, divided
•1 garlic clove, minced
•1 large onion, thinly sliced
•1/2 teaspoon salt
•1 tablespoon cracked black peppercorns
•2 (8-ounce) strip steaks
•2 crusty hoagie rolls, cut in half horizontally
What To Do:
1.In a small bowl, combine blue cheese, 1 tablespoon butter, and garlic; mix well and set aside.
2.In a large skillet over medium-high heat, melt 2 tablespoons butter; add onions and salt and cook 10 to 15 minutes, or until browned, stirring occasionally. Remove to a dish and set aside.
3.Press peppercorns into both sides of steaks. In the skillet or on a griddle pan, melt remaining butter over medium-high heat. Add steaks and cook 5 to 6 minutes per side for medium doneness. Slice steaks across the grain and distribute evenly on hoagie roll halves. Top with onions and blue cheese mixture; serve immediately.
BOSTON LOBSTER ROLL: [BOSTON DISCOVERY GUIDE]
2 (1 1/4 pound) lobsters, boiled or steamed, meat chopped into small chunks
2 tablespoons mayonnaise
1 medium stalk of celery, finely diced
fresh ground pepper, to taste
2 New England-style hotdog rolls (split along top, not side)
2-4 tablespoons butter, softened
potato chips and pickle, for serving (optional)
4 lemon wedges, for serving
2 scallions (optional), sliced thin
cayenne (optional)
HOW TO:
1) Mix lobster meat with mayonnaise in a large bowl. Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together. Add 2-3 grinds of black pepper. Mix in diced celery. Cover the mixture and chill in the refrigerator for at least 1 hour.
2) Meanwhile, preheat a skillet (preferably cast iron) to medium heat. Spread the softened butter on both sides of each hotdog roll. Place a buttered side down on the skillet and toast each side for 2-3 minutes, or until golden-brown. You can also toast the bottom for a couple of minutes if you want.
3) Fill each toasted roll with the chilled lobster mixture. Serve immediately with lemon wedges, potato chips, and pickles. If you want a bit of spice to your lobster roll, add scallions and a dash of cayenne
HAM AND RPVOLONE PANINI WITH PINEAPPLE PEPPER CHUTNEY:
Prep Time: 10 min
Cook Time: 5 min
4 servings
Ingredients
1 jar Crosse & Blackwell® Pineapple Pepper Chutney
8 slices Italian bread
2 tablespoons butter
1/4 cup Dijon mustard
1 pound ham, thinly sliced
1 pound provolone cheese slices
1 cup roasted red bell peppers
Directions
1.Butter one side of each slice of bread; put four slices, buttered side down, on a work surface.
2.Top with mustard, ham, cheese and peppers; spread with a generous portion of chutney.
3.Top each with a remaining slice of bread, buttered side up.
4.Heat a panini pan until hot.
5.Cook sandwiches until golden brown.
6.Serve immediately.
NOTE: This is a great main dish, or cut into smaller pieces for a quick hot appetizer.
SAUSAGE AND CHEESE BREAD: [YUMMY]
I got this recipe from Plain Chicken and I adapted it. We had it for dinner but it would make a wonderful appetizer. It's really easy to make. This picture is not the best because it is from the end of the loaf. I forgot to take a picture until we had already ate most of it.
1 loaf unsliced French bread
1 lb pork sausage
2 c. shredded mozzarella cheese
1 egg
2 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
2 T. butter
1 clove garlic, crushed
HOW TO:
Hollow out the middle of the loaf with a long serrated knife, leaving a 1/2 inch shell around the sides. Crumble up the bread that you removed into bread crumbs. Cook sausage until meat is browned, then drain. Stir in 1 cup breadcrumbs, cheese, egg, mustard and salt and pepper. Spoon into shell. Melt butter in saucepan. Add garlic and cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil, leaving top open slightly. Place on a baking sheet. Bake at 400 for 25 min.
TEQUILA LIME GRILLED CHICKEN CLUB SANDWICH WITH GUACAMOLE AND ROSTED JAPAPENO MAYO: [25 GRILLED RECIPES]
Servings: makes 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
1/4 cup tequila
1/2 cup lime juice
2 tablespoons oil
1 teaspoon lime zest
1 jalapeno pepper
2 cloves garlic
1 handful cilantro
1 teaspoon cumin, toasted and ground
1 teaspoon salt
1/2 teaspoon black pepper
4 small chicken breast fillets, boneless and skinless
4 buns
1/4 cup roasted jalapeno mayo (or mayo)
4 leaves lettuce
4 slices tomato
8 slices bacon, cooked
1 cup guacamole
1/4 cup queso fresco (or feta), crumbled
Directions
1.Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt and pepper in a food processor.
2.Place both the chicken and the marinade in a freezer bag and marinate over night.
3.Heat he grill to medium-high, brush it with oil and grill the chicken until cooked, about 5-7 minutes per side.
4.Assemble the sandwich and enjoy!
ASPARAGUS GRILLED CHEESE SANDWICH: [MELTING CHEESE SANDWICHES]
(makes 1 sandwich)
Ingredients:
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)
Directions:
1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes.
Note:
Roasting time can vary greatly depending on how thick your asparagus is.)
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.
MY WENK:
Maak oor die kole soos braaibroodjies in toeknyprooster of in snackwich of toebroodjierooster.
BACON GUACAMOLE GRILLED CHEESE SANDWICH: [MELTING CHEESE SANDWICHES]
A buttery and toasty grilled cheese sandwich stuffed with cool and creamy guacamole, crispy bacon and melted jack and cheddar cheese. The crunchy crumbled tortilla chips in this grilled cheese pay tribute to the classic combination of tortilla chips and guacamole dip.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)
Directions
1.Cook the bacon until crispy and set aside on paper towels to drain.
2.Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3.Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
BBQ CHICKEN SANDWICHES:
pkg of chicken tenderloins (or cut up some breast in strips)
pkg of pepper bacon (regular will work too)
hoagie buns
cheddar cheese (pepper jack would be good too if you like a little hot)
BBQ sauce
ranch dressing
WHAT TO DO:
First lay your bacon on a large cookie sheet, reserving one piece of bacon, and put it in the oven at 350. If you prefer to fry it on the stove and stink up your house, go ahead. Then take the one piece of bacon and chop it up. Fry it in a frying pan. Once it's all brown, add a little oil to the pan. Take the chicken tenders and season them with Lawry's season salt and pepper. (I also sprinkled a little thyme and some poultry seasoning on mine.) Then fry the tenders in the bacon grease until they aren't pink in the middle and they have a nice brown crust on the outside. On another cookie sheet, lay out the hoagie buns with the insides facing up. Put cheese on one half of the bun. Put chicken on the other half. Take the bacon out of the oven and put it on a paper towel to drain it. Put two pieces of bacon on each sandwich on top of the chicken. Put the pan in the oven until the cheese is melted. Remove from the oven, put the sandwiches together and then cut in half. Put ranch and bbq sauce on each one and serve hot.
BUFFALO CHICKEN GRILLED CHEESE SANDWICH: [MELTING CHEESE RECIPE]
All of the flavours of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
¼ cup cooked shredded chicken, warm
1 tablespoon hot sauce
½ tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
½ cup cheddar cheese, room temperature, grated
2 slices bread
1 tablespoon butter, room temperature
Directions
1.Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2.Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3.Heat a non-stick pan over medium heat.
4.Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
CAPRESE GRILLED CHEESE SANDWICH: [By: Kevin of Closet Cooking]
For a unique and luxurious twist on the classic grilled cheese sandwich recipe, try out this Caprese Grilled Cheese Sandwich from Kevin of Closet Cooking. Fresh mozzarella and basil pesto make this perhaps the best gourmet grilled cheese sandwich.
Makes: 2 sandwiches
Preparation Time: 5 min
Cooking Time: 10 min
Ingredients
4 slices of bread
1 large ripe tomato at room temperature, sliced 1/4 inch thick
1 ball fresh mozzarella cheese at room temperature, sliced 1/4 inch thick
4 tablespoons basil pesto sauce
Black pepper, to taste
2 tablespoons olive oil
Instructions
1.Assemble sandwich and grill until golden brown and the cheese has melted, about 2 to 3 minutes per side.
DOUBLEDECKER CLUB SANDWICHES:
Slices of different cheeses and meats and dollops of different toppings are all it takes to make these Doubledecker Club Sandwiches. In under 20 minutes, you'll have a sandwich that fill everyone's bellies.
Serves: 4
Preparation Time: 18 min
What You'll Need:
•½ cup sour cream
•1½ tablespoons prepared horseradish
•1 teaspoon honey mustard
•1/8 teaspoon garlic salt
•Dash of ground white pepper
¾ pound thinly sliced cooked ham
•12 slices whole wheat bread, toasted
•4 (1-ounce) slices Swiss cheese
•8 leaf lettuce leaves
•¾ pound sliced cooked turkey
•8 slices tomato
•4 slices bacon, cooked
•16 pimiento-stuffed olives
What To Do:
1.Combine first 5 ingredients in a medium bowl.
2.Layer ham evenly on 4 slices of bread. Top each with 1 heaping teaspoon sour cream mixture, 1 slice cheese, 1 lettuce leaf, 2 slices of tomato, and 1 slice of bacon. Top with remaining slices of bread.
3.Skewer 1 olive onto each of 16 sandwich picks. Cut each sandwich into 4 triangles, and secure each triangle with a sandwich pick.
Notes
You'll save time and nutrients by leaving the peel on the tomato. Just slice away!
PREGO ROLLETJIES: [WENKOS VIR ‘N WENSPAN]
Dosyn broodrolletjies, gehalveer en gesmeer
MARINADE:
¼ kop worcestersous
¼ kop olyfolie
6 knoffelhuisies fyngedruk
2 gekapte brandrissies, verwyder pitte vir meer matige geur
STEAKS :
11 sirlion-steaks 1,5cm dik
UIEMARINADE :
2 uie
2e olyfolie
100ml chilli garlic sous
OM VOOR TE SIT :
Meng al die bestanddele vir die marinade en marineer die steaks daarin vir ‘n paar uur of oornag.
Sorteer die uie in die olie tot sag en tot effens gekaramelliseer is. Voeg die knoffel en brandrissiesous by en prut tot geurig en effens verdik.
Panbraai die steaks tot die verlangde gaarheid, plaas op die broodrolletjies tesame met ‘n paar roketblare. Skep die uiemarmelade bo-op.
APPLE AND AGED CHEDDAR GRILLED CHEESE SANDWICH: [By Kate Ramos]
Total Time: 15 mins | Makes: 1 sandwich
Apples and cheese are a snack-time classic, so it’s only natural to throw them between two slices of bread and grill the whole thing up. Here, Vermont aged cheddar is paired with the timeless complement of green apples for a tart, satisfying snack.
What to buy: Look for an aged, extra-sharp cheddar cheese such as Cabot from Vermont.
INGREDIENTS
1 tablespoon unsalted butter, softened
2 (1/2-inch-thick, 4-1/2-by-2-1/2-inch-long) slices walnut bread
1 ounce extra-sharp aged cheddar cheese, thinly sliced
3 thin slices crisp, tart apple, such as Granny Smith
INSTRUCTIONS
1.Heat a large frying pan over medium-low heat. Meanwhile, spread butter on one side of each slice of bread.
2.Once the pan is warm, add one slice of bread, buttered side down, then top with half of the cheese, all of the apple slices, and finally the remaining cheese. Close the sandwich with the second slice of bread, buttered side up.
3.Cook until the bread is toasted and the cheese is melted, about 3 minutes per side.
BBQ TURKEY SANDWICHES:
1 onion, chopped
2 teaspoons vegetable oil
1 cup chili sauce
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons water
3 cups shredded cooked turkey
1 package hamburger bun
HOW TO COOK:
In a large saucepan, cook chopped onion in oil until tender. Stir in chili sauce, brown sugar, Worcestershire sauce, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered for 5 minutes.
Stir in cooked, shredded turkey. Serve over hamburger buns.
Makes 6 servings.
OLYMPIC PUB STEAK SANDWICH: [MR FOOD]
In salute of the Summer Olympics in London, our Test Kitchen came up with a special recipe, popular at British Pubs worldwide. Whether for game-watching or anytime, our flavorful Olympic Pub Steak Sandwiches will earn you a gold medal in the kitchen!
Serves: 4
Cooking Time: 25 min
WHAT YOU'LL NEED:
½ cup crumbled blue cheese
5 tablespoons butter, softened, divided
1 garlic clove, minced
1 large onion, thinly sliced
½ teaspoon salt
1 tablespoon cracked black peppercorns
2 (8-ounce) strip steaks
2 crusty hoagie rolls, cut in half horizontally
What To Do:
1.In a small bowl, combine blue cheese, 1 tablespoon butter, and garlic; mix well and set aside.
2.In a large skillet over medium-high heat, melt 2 tablespoons butter; add onions and salt and cook 10 to 15 minutes, or until browned, stirring occasionally. Remove to a dish and set aside.
3.Press peppercorns into both sides of steaks. In the skillet or on a griddle pan, melt remaining butter over medium-high heat. Add steaks and cook 5 to 6 minutes per side for medium doneness. Slice steaks across the grain and distribute evenly on hoagie roll halves. Top with onions and blue cheese mixture; serve immediately.
GRILLED PIZZA SANDWICHES: [MR FOOD]
Move over grilled cheese, and say hello to Grilled Pizza Sandwiches - they're a pepperoni lover's dream! You'll want to buy a loaf of
sturdy bread to contain all the ooey-gooey pizza mixture.
Serves: 4
Cooking Time: 12 min
What You'll Need:
½ cup mayonnaise
2 teaspoons dried Italian seasoning
8 slices whole grain bread
6 ounces packaged sliced pepperoni
1½ cups (6 ounces) shredded mozzarella cheese
What To Do:
1.Combine mayonnaise and Italian seasoning in a small bowl; spread 1/3 of mixture evenly on 1 side of bread slices.
2.Layer pepperoni and cheese on mayonnaise side of 4 bread slices; top with remaining bread slices, mayonnaise side down.
3.Spread 1/3 of remaining mixture on tops of sandwiches. Place sandwiches, mayonnaise side down, in a hot griddle or large nonstick skillet. Cook over medium heat until bread is golden. Spread remaining mayonnaise mixture on ungrilled sides of sandwiches; turn and cook until sandwiches are golden.
AVO BLT WITH FRIED EGG AND CHIPOTLE MAYO:A BLT
(Bacon Lettuce and Tomato) sandwich dressed up with avocado, a fried egg and some chipotle mayo.
Servings: makes 2 sandwiches
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
4 slices bread, lightly toasted
2 handfuls lettuce
2 ripe tomatoes, sliced
pepper to taste
6 strips bacon, cooked until crispy
2 eggs, fried
1 avocado, sliced
2 tablespoons chipotle mayo (1 chopped chipotle chili in adobo mixed into 1/4 cup mayonnaise)
Directions
1.Assemble sandwiches and enjoy.
BACON JAM BLT: [CLOSET COOKING]
A bacon, lettuce and tomato sandwich with the umami packed bacon jam.
Servings: makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients
3-4 strips bacon
2 slices bread, lightly toasted
1 leaf lettuce
2 ripe tomato slices
pepper to taste
1 tablespoon bacon jam
1 tablespoons mayo or basil mayo (optional)
Directions
1.Cook the bacon until crispy, assemble the sandwich and enjoy.
CORNED BEEF GRILLED CHEESE SANDWICH WITH GUINNESS CARAMELIZED ONIONS: [CLOSET COOKING]
Slow roasted tender corned beef served in a grilled cheese sandwich along with Guinness caramelized onions, grainy mustard and plenty of melted cheddar cheese.
Servings: makes 1 sandwich
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hours 25 minutes
Ingredients
1 tablespoon oil
1 medium onion, sliced
1 cup Guinness
1 teaspoon Worcestershire sauce
2 teaspoons grainy mustard
1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup cheddar, shredded, room temperature
2 ounces cooked corned beef, sliced or shredded, warm
Directions
1.Heat the oil in a pan over medium heat.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add 1/4 cup Guinness , cover and simmer until the liquid has mostly evaporated, about 15 minutes and repeat three more times.
4.Remove from heat and mix in the Worcestershire sauce and grainy mustard.5.Heat a non-stick pan over medium heat.
6.Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the onions, the corned beef, the remaining onions, cheese and finally the other slice of bread.
7.Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
GOURMET TUNA SALAD SANDWICH: [EVERYTHING IN MODERATION]
4 servings
Ingredients
* 1 (7 ounce) can white tuna, drained and flaked
* 6 tablespoons mayonnaise or salad dressing (this makes a very creamy salad- use less if you prefer a not-so creamy salad)
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder
Directions
1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
*I ate my first sandwich, on 7 grain bread with lettuce added.
Sandwich #2 was made using flour tortillas and lettuce.
Then I ate some with crackers. IT IS ADDICTING and I'm not a tuna salad lover at all!
*In the photo, I had also added some green apple. It didn't need anything extra but I needed to use up the apples!
JALAPENO POPPER GRILLED CHEESE SANDWICH:
A jalapeno popper inspired grilled cheese sandwich with roasted jalapeno peppers, cream cheese, jack & cheddar cheese and crumbled tortilla chips for a bit of crunch.
Servings: makes 1 sandwich
Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes
Ingredients
•2 jalapeno peppers, cut in half lengthwise and seeded
•2 slices sour dough bread
•1 tablespoon butter, room temperature
•2 tablspoons cream cheese, room temperature
•1/2 cup jack and cheddar cheese, shredded
•1 tablespoon tortilla chips, crumbled
Directions
1.Place the peppers on a baking sheet with the cut side facing down.
2.Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3.Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4.Remove the skins from the peppers. The skins should easily "pinch" off.
5.Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.
6.Heat a non-stick pan over medium heat.
7.Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
LUCKY CLUB SANDWICH: [by Bertus Basson]
Ingredients:
3 slices bread
1 tin Lucky Star Pilchards in tomato sauce
3 slices tomato
15g red onion
10g pickles, sliced
40g good quality cheese
salt and pepper to taste
Method:
1.Place the first slice of bread in front of you to start building the sandwich
2.Start with the lettuce, then add the tomatoes and onions
3.Place the next slice of toast on the stack
4.Place the pilchards and cheese and position the last slice on top
5.Place in a toaster until golden brown and serve hot.
POTATO SNACKWICH SANDWICH: [recipe source: My Collection]
prep’ time: 20 mins
Whenever I think of snacks I usually prefer shallow fry or no oil ones.My recipe today Potato Sandwich is one such preferred one.This is an easy and yet tasty snack.All you need is any kind of potato dry curry and few slices of bread.
Method:
prepare potato curry as you like .Take two bread slices.Trim off the edges and dip the edges of one slice bread in water.Stuff curry on the other one and now,place the second bread on top of this.Using your hands press firmly and toast untill golden brown using a sandwich maker or on a hot tawa with a little oil.
The recipe for the potato curry I made is given below:
Ingredients:
2 medium potatoes, boiled and peeled
1 onion,finely chopped
1 small tomato,chopped(optional)
fistful of green peas
salt,turmeric,chillipowder,garam masala as desired
ginger-green chilly paste
Method:
Take a pan,add oil,fry the onions till transperent.Add tomato,mashed potato,all powders,ginger-green chilly paste and salt.stir well.Let it cook for a minute and turn off stove and your curry is ready to use.
Make your sandwich and fry in your snackwich maker untill golden brown.
HOT DOG TOASTIES: [SANDWICH OR SNACKWICH MAKER RECIPE]
Ingredients (per toastie)
1 slice of bread
Butter
2-3 teaspoons tomato ketchup
Fresh mozzarella, sliced
Frankfurter
WHAT TO DO:
•Use a rolling pin to flatten the slice of bread and then butter one side.
•On the unbuttered side, spread tomato ketchup evenly.
•Place the frankfurter along the longest edge and roll the bread around it.
•Place diagonally in the sandwich toaster.
•Toast until pale golden brown.
MY WENK:
By die kamp kan jy dit met enige bottel plat rol en as jy nie jou snackwich of sandwich maker byderhand het nie, braai dit in jou platboompan wat met bietjie botter gesmeer is tot goudbruin.
GRILLED CHEESE AND BROCCOLI SANDWICH: [(photo by tamaraburross)
MENSE DIS HEERLIK EN GESONDE BRAAIBROODJIE!
For each grilled cheese sandwich you will be making, you’ll need:
2 slices of sourdough or sprouted grain bread
2 oz of grated smoked cheddar
1/8 cup of leftover steamed broccoli, shredded or finely chopped
dollop of homemade enzyme-rich mayonnaise
butter made from the cream of grass-fed cows
The How-To
1. I begin by assembling the filling. Mix the shredded smoked cheddar, shredded or finely chopped broccoli, and mayonnaise together in a small bowl. Spread between two slices of sourdough or sprouted grain bread and make a sandwich. (Interested in trying sprouted grain flours to make your favorite homemade breads? See my Resources page for listings.)
2. Heavily butter both sides of the sandwich. (Yes! Butter is good for you.) Place up to 4 sandwiches inside your pre-heated George Forman Grill, then close the lid and cook for 4-5 minutes or until cheese melts. If you don’t have an indoor grill or sandwich maker, grill in a cast iron skillet for 3-4 minutes per side over medium heat.
3. Remove from heat and enjoy!
We eat these grilled cheese and broccoli sandwiches served with sliced fruit, a couple of slices of braunsweiger, and a tall glass of raw milk from grass-fed cows.
The best part of this grilled cheese sandwich? The smoked cheddar. It pairs so well with the broccoli!
GRILLED VEGGIE SANDWICH - BRAAIBROODJIE!
Prep Time: 5 mins | Cook time: 5 mins | Serves: 2
Ingredients
Bread slices 4
Onion 1
Tomato 1
Cucumber 1
Potato 1
Green chutney 4 tsp
Black pepper powder 1/2 tsp
Cheese slices 2
Ghee 1 tsp
Method
1.Slice the veggies and gather all the other ingredients, in between the two slices, spread green chutney, place a slice of cheese and arrange the veggies and sprinkle pepper over it.
2.Lastly sliced potatoes and close the sandwich with other slice of bread and repeat the same for the next pair of slice. Place it in a greased sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions.
Notes
•No specific recipe for this, you can skip any one or two, still tastes great!
•I made it in my sandwich maker, dont worry if you dont have one, you can make it in tawa too. You can also use the griller plate if you have it.
BANANA NUTELLA STUFFED FRENCH TOAST:
serves 2
1egg, beaten
1 tbs milk, 1/2 & 1/2 or water
1 tsp vanilla
1/8 tsp nutmeg, freshly grated
4 slices of bread (French or Italian is best, but regular sandwich bread like I used here works too)
1 large banana
Nutella
Maple Syrup (VT is best of course)
1 tbsp butter
WHAT TO DO:
In a bowl, whisk together the egg, vanilla, nutmeg & milk (or whichever liquid you prefer). Spread the Nutella on one side of each piece of bread (all 4 pieces). Peel and slice the banana, about 1/4" thick and distribute them evenly onto two of the pieces of bread. Take the other 2 pieces (the 2 without the banana) and place on top (you will have to sandwiches stuffed with the Nutella & bananas). Heat the butter in a large skillet on medium heat until melted.
Place each "sandwich" into the egg mixture and make sure it's evenly coated before turning it over and doing the same thing on the other side. Place into hot skillet and cook on each side until it's a nice deep golden brown. Remove from heat and serve hot with maple syrup (since the Nutella & banana are sweet, just a little drizzle of syrup was enough for us).
BALSAMIC ROASTED CHERRY, DARK CHOCOLATE AND BRIE GRILLED CHEESE SANDWICH: [CLOSET KITCHEN]
A summery grilled cheese sandwich with balsamic roasted strawberries, dark chocolate and plenty of melted brie.
Servings: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1/2 cup cherries, pitted and halved
1 teaspoon balsamic vinegar (or brandy or port)
1 tablespoon butter
2 slices bread
1 1/2 ounces brie, room temperature
1 ounce dark chocolate, chopped, room temperature
Directions
1.Toss the cherries in the balsamic vinegar, place them on a baking sheet in a single layer, roast in a preheated 450F oven for 15-20 minutes.
2.Heat a pan over medium heat.
3.Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the chocolate, cherries, the remaining cheese and finally the other slice of bread with buttered side up.
4.Grill until golden brown and the cheese and chocolate has melted, about 2-4 minutes per side.
APPLE AND CHEESE SANDWICH: [UNKNOWN SOURCE]
Now, this is not my favorite sandwich. I’ve had so many sandwiches that I love I can’t remember them all. I think this is certainly one of the most memorable ones.
Thick (4th inch to a half inch) slices of fresh, homemade, whole wheat bread from a friend who makes the best bread ever
Half of a crisp, slightly sour, slightly sweet granny smith apple
And, finally sliced cheddar cheese. Not American, REAL cheese!
It fully met my expectations. Delicious, but rough and ready! Just what I’d want for breakfast if I was on a perilous quest to save my home from evil rat overlords! I gloried in the thought of being one smidgen closer to adventure. Crisp apple, thick warm bread, and cheese.
ASPARAGUS GRILLED CHEESE SANDWICH: [YUMMY FUNNY]
An amazing breakfast sandwich recipe.
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
Salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)
Preparation
Toss the asparagus in the oil, salt and pepper.
Arrange the asparagus in a single layer on a baking sheet.
Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.
MY WENK:
Maak 'n braaibroodjie hiervan in jou toeknyprooster.
Jy kan ook 'n gebakte eier hierop plaas voordat jy dit rooster.
Baie lekker!
CAPRESE GRILLED CHEESE SANDWICH: [from Closet Cooking]
What better way is there to enjoy perfectly ripe tomatoes other than smothered in melted cheese along with some fresh homemade basil pesto in a sandwich that is grilled to perfection?
Servings: makes 2 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
4 slices bread
1 large ripe tomato, room temperature, sliced 1/4 inch thick
1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
4 tablespoons basil pesto
pepper to taste
2 tablespoons olive oil
Directions
1. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.
CARAMEL APPLE GRILLED CHEESE SANDWICH WITH BACON: [from Closet Cooking]
Tart apples in a bed of melted cheddar cheese and sweet caramel sauce along with salty bacon all wrapped up in warm buttery and toasty bread.
Servings: 1
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
1 tablespoon butter
2 slices of bread
2 slices cheddar (or 1/2 cup shredded)
1/2 apple, cored and sliced
1 tablespoon caramel sauce
2 strips bacon, cut into 1 inch pieces and cooked (optional)
Directions
1.Heat a pan over medium heat.
2.Butter the outside side of each slice of bread, place one slice in the pan buttered side down, top with half of the cheese, the apple, caramel sauce, bacon, the remaining cheese and finally the other slice of bread.
3.Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Option:
If you prefer the apples to be tender, and they stay in the sandwich better that way, saute them in a touch of oil or bacon grease until just tender, about 1-2 minutes per side, before adding them to the sandwich.
EGG SALAD SANDWICH: [TASTYDAYS] YUMMY!!!!
A egg salad sandwich comprises of a filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. A closely related sandwich filler is egg mayonnaise, where chopped hard-boiled egg is mixed with mayonnaise only.
FRANSE BRAAIBROODJIES:
Bedien: 6
BESTANDDELE:
Hoof bestanddele:
1 pakkie “heat and eat” Franse brode, (2 brode)
125 gram roomkaas met soetrissies
5 tamaties, gesny
1 rooi ui, fyngekap
’n Handvol basilieblare
375 ml mozzarella
METODE:
Halveer die Franse brode en smeer met roomkaas (dit is soos gom wat die brood bymekaar hou)
Vul met tamatie, uie en basilie.
Strooi mozzarella oor en maak die broodjies toe.
Plaas die brood in ’n braairooster en braai tot goudbruin, effens geskroei, en die kaas gesmelt is.
Sny en bedien.
SAMPIOENSOUS BROODROLLETJIES: 3 bestanddeel*
Braai sampioene.
Gooi room by en bietjie maizena om dit dik te maak.
Hol cocktail-buns uit van di een kant af.
Skep lepelsvol van die sampioen mengsel binne-in.
MY WENK:
Heerlik vir ontbyt saam met roereier/gebakte eier en stukkie wors.
MY FAMILY'S FAVORITE EGG SANDWICH: [MR FOOD]
It may sound simple, and it is, but this egg and cheese topped bagel is a favorite breakfast dish at Mr. Food's house... And it's sure to become a favorite at your house, too!
Serves: 1
What You'll Need:
1 egg
1 tablespoon shredded Cheddar cheese
1 tablespoon chopped cooked sausage
1 teaspoon sliced scallions
1 bagel, split
What To Do:
1.Coat a 2-cup measuring cup or small round microwave-safe bowl with nonstick cooking spray.
2.Break the egg into the cup and scramble then mix in the cheese, sausage, and scallions.
3.Microwave at high power for 1 minute, or until set. (Microwave oven temperatures vary, so adjust cooking time according to your microwave.)
4.Meanwhile, toast the bagel. Place the cooked egg in the bagel, and serve.
Options
For a heartier egg sandwich, mix in a sprinkle of bacon bits or cooked chunked ham along with the sausage. Want it lighter? Use any of the refrigerated or frozen egg substitutes (1/4 cup equals one egg).
BOEREWORS BRAAIBROODJIE: [RECIPE ALETTA LINTVELT PICTURE MYBURGH DU PLESSIS]
Once you’ve tasted one of these braaibroodjies, you’ll light a fire just to make one!
Makes 4
Preparation 5 minutes
Cooking time 15 minutes
YOU NEED:
4 thin boerewors sausages, about the length of your hand
1 tin Rhodes braai relish (410 g)
butter
8 slices of bread
1 – 2 cups grated mozzarella
½ onion, sliced into rings
HERE'S HOW:
1.Braai the boerewors and heat the tomato relish in a potjie over the fire.
2.To make a sandwich, butter the bread on 1 side only. On the unbuttered side of a slice, sprinkle some cheese and add a few onion rings. Put the other slice on top with the buttered side facing out. Braai over medium-hot coals until the bread is golden brown and the cheese has melted.
3.Open up your braaibroodjie and add 1 – 2 tablespoons of relish and a few pieces of boerie. Stick your sandwich back together and serve immediately.
If you want to make a jaffle, don’t add the ingredients in stages – add the cheese, onions, wors and relish at the same time.
APPLE PIE GRILLED SANDWICH: [CLOSET COOKING]
OMW HIERDIE LEKKER HEERLIK!
(makes 1 sandwich)
Ingredients:
1 tablespoon butter
1 tablespoon brown sugar
1 dash of cinnamon
1 apple (peeled, cored and sliced)
2 thick slices of good cheddar cheese
2 slices of good bread
1 tablespoon butter
DIRECTIONS:
1. Melt the butter in a non-stick pan.
2. Add the sugar and cinnamon and cook until bubbly.
3. Add the apples and saute until tender, about 5 minutes.
4. Assemble sandwich and grill until golden brown on both sides, about 2-4 minutes per side.
STRAWBERRY AVOCADO SANDWICH: [UNKNOW SOURCE]
2-4 strawberries
1/2 avocado
1 thick slice raisin bread (of course you can use any bread you want)
balsamic vinegar
goat cheese
HERE'S HOW:
Toast the bread and spread a tiny amount of butter on it (optional). Take half the avocado and slice it up. Lay the avocado slices on the bread. Cut the strawberries into quarters and lay them on top of the avocado. Sprinkle the balsamic vinegar lightly over all the strawberries (just a few drops over each strawberry piece). Top with goat cheese - you don't need a ton, a little goes a long way. I popped mine into the oven under the broiler set on low for a couple of minutes, but really you could probably skip this step and it would still be delicious!
HAM AND POTATO SALAD SANDWICH: [BY MONA]
2 slices whole wheat bread
2 slices ham
1 slice swiss cheese
1/2 C potato salad
2 T Miracle Whip
1 tsp. mustard
4-5 dill chips
WHAT TO DO:
Spread miracle whip on both pieces of bread. Add mustard to one slice. Place ham on mustard side, potato salad on the other slice. Add swiss cheese on top of ham, pickle slices on potato salad. Combine both slices. Cut in half and enjoy! Add your own personal favorites..red onions, celery, olives, tomato slices and lettuce, The possibilities are endless! The potato salad is also a hit on BLT's, deli roast, fried bologna or salami sandwiches. It would even be great on burgers! You be the judge...
MONA'S POTATO SALAD:
3 medium russet potatoes (boiled and chopped)
1 chopped hard boiled egg
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dill weed
1/8 tsp Lawry's garlic salt
1/2 C mayonnaise (add more for desired consistency)
1/2T mustard
2 tsp dill relish (substitute sweet relish if desired)
1/8C chopped red bell pepper
My husband is the one that actually had the idea for this sandwich and it has been a favorite ever since!
FRIED GREEN TOMATO AND SHRIMP REMOULADE PO BOY: [CLOSET COOKING]
(makes 4 sandwiches)
Ingredients:
1kg shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
6 slices fried green tomatoes (about 2 tomatoes worth)
1/4 cup remoulade sauce
Directions:
1. Toss the shrimp in the oil and creole seasoning to coat.
2. Saute in a pan until cooked, about 2-3 minutes per side.
3. Assemble the sandwiches and enjoy!
CHICK FIL A COPYCAT CHICKEN SANDWICHES: [Adapted from a recipe by Food Network Kitchens]
Makes 4 sandwiches
Ingredients:
2 skinless, boneless chicken breasts
Kosher salt and ground pepper
Peanut oil, for frying
1 tablesoon paprika
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split
3 tablespoons unsalted butter, softened
Method:
1.Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
2.In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
3.Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
4.Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.
ANCHOVY TOAST: [Author: anél potgieter . lifeisazoobiscuit.com]
Serves: 2
Ingredients
•5 anchovies
•large squeeze of fresh lemon juice
•1 egg, hard boiled
•1 ½ Tbsp butter
•large pinch of cayenne pepper
•parsley, chopped
•4 slices of whole wheat toast
Instructions:
1.Put the anchovies and lemon juice in a pestle and mortar and pound till fine.
2.Add the hard boiled egg yolk, butter and cayenne pepper and pound till fine.
3.Spread mixture over hot toast and sprinkle with chopped parsley.
4.Optional: You can chop the white of the egg finely and add that to the anchovy toast.
ANKE’S BRILLIANT BRAAI BRUSCHETTAS: [FRESH LIVING]
Grilling the bread over the coals imparts a smoky flavour that's hard to beat.
Less than 45 minutes
Serves: 8
MAIN INGREDIENTS:
500 grams mixed tomatoes, like rosa, cherry and green
60 ml PnP chopped chives
1 handful PnP basil , torn
1 dash olive oil
1 dash PnP balsamic vinegar
1 dash salt and ground pepper
1 PnP ciabatta loaf , or sourdough loaf, thickly sliced
1 PnP garlic clove
WHAT TO DO:
•Roughly chop tomatoes so that they're evenly sized.
•Toss herbs, a glug of olive oil and balsamic vinegar through tomatoes and season well.
•Brush bread with olive oil and grill over medium-hot coals until toasted and slightly charred in places.
•Rub once or twice with a garlic clove.
•Top with tomato mixture while hot.
•Serve immediately.
TOAST STACK [ROOSTERBROOD BIEFSTUK STAPEL: [MOOILOOP TV - Kook Insetsel – Tossie Vermaak
BESTANDDELE:
(Genoeg vir een stapel)
3 snye brood in ronde ringe gesny
1 eetlepel botter
¼ kop gesnipperde blaarslaai
¼ kop gesnipperde tamatie
¼ kop gesnipperde ui
¼ kop gesnipperde komkommer
1 eetlepel mayonnaise
1 teelepel soetrissiesous
1 sny bief fillet
2 repies spek
½ teelepel horseradish
½ kop grof gesnyde groen, geel en rooi soetrissie
½ kop wit sampioene
½ avokado
¼ kop gerasperde kaas
Pietersielie
Swartpeper / sout
Suurlemoensap
SO MAAK JY:
1.Sny brood in ringe, botter effens en rooster.
2.Plaas een sny brood in ringvorm (gebruik selfs ‘n blikke waar beide kante oop is).
3.Druk eerste stuk roosterbrood vas.
4.Meng blaarslaai, tamatie, ui en komkommer en giet op roosterbrood.
5.Drup van die manyonnaise, soetrissie-sousmengsel bo-oor.
6.Plaas tweede stuk roosterbrood op die slaai en druk af.
7.Braai biefstuk op warm plaat nadat dit met olyfolie gesmeer is.
8.Smeer horseradish op die biefstuk en plaas op die tweede stuk roosterbrood.
9.Gooi gebraaide soetrissies en sampioen op die biefstuk, gevolg deur die gebraaide spek.
10.Plaas die laaste stuk roosterbrood op die stapel en druk weer vas.
11.Maak avokadopeer fyn, voeg bietjie sout, swartpeper en suurlemoensap by.
12.Skep avokadopeer bo op die laaster stuk roosterbrood en laastens sprinkel gerasperde kaas en fyngekapte pietersielie bo-op die avokadopeer.
13.Drup die orige mayonnaise, soetrissie-sous oor en geniet.
THE GIANT BRAAIBROODJIE: [JUSTIN BONELLO]
If you are South African then you have to have grown up on braai broodjies – basically toasted sandwiches cooked over a fire – but let me explain: they are so much more than a sandwich, so much more than a toasted sandwich. The smokey taste from the fire, the slow melt of the cheese and the smell of the onions cooking away safely inside them, hmmmmm. And you don’t need to cook anything else on a fire in order for it to be a braai. I am the ultimate lazy braaier, have been known to light a fire mid-afternoon so that we can have a braai-broodjie snack. Well you can imagine when we saw a recipe for giant braai-broodjies, really awesomeness on a fire.
BRAAIBROODJIE: [deur Barbara Joubert]
DIT BLY MAAR 'N WENNER!
(vir 1 broodjie)
2 snye witbrood
botter vir albei snye
4 snye sterk cheddarkaas
sowat 3 tamatieskywe
sout en varsgemaalde swartpeper na smaak
sowat 3 uieringe (gewone of rooi-uie)
MAAK DAN SO:
Smeer 2 snye witbrood – dis die lekkerste. (Jy kan wel ander brood gebruik, maar is dit so lekker?) Plaas 2 snye kaas op die een sny brood. Sit die tamatieskywe bo-op en geur met sout en peper. Plaas uieringe bo-op. Sit die ander skywe cheddarkaas op die tweede sny brood. Sit dit, kaas ondertoe, bo-op die eerste sny. Druk die twee snye styf op mekaar vas. Party mense bind die broodjie vas met ’n toutjie, maar as jy ’n toeklaprooster gebruik, hoef jy dit nie te doen nie. Wanneer jou kole reg is (nie meer té warm nie) braai jy die broodjies taamlik hoog bo die kole. Draai hulle elke nou en dan om om seker te maak die kaas smelt en die uie word effens sag. Braai bruin soos jý daarvan hou.
THE DOUBLE TOASTIE BURGER: [ALL AMERICAN BURGER]
Certainly the most gluttonous on this list, the Double Toastie Burger involves stacking 100% beef burger patties, thin-cut Spanish chorizo and Monterey Jack cheese between several layers of cheddar-bacon Toasties (bread stuffed with—you guessed it—bacon and cheddar). Douse with spicy barbecue sauce.
HEERLIKE STAPEL BROOD BY BRAAIVLEIS: [BRON ONBEKEND by WATERTANDRESEPTE]
1 Potbrood
Mayonnaise
Joghurt (Plein)
Komkommer
Sandwich spread
Ham met chillie in of gewone Ham
Blaarslaai
Fyn pynappel
Kaassmeer
Gekookte eiers
Kaas
Uie
Agurkies
Avo
Tamaties in skyfies gesny
Chilli Room Kaas
Verskillende kleure Peppers
Gewone Cottage Cheese
MAAK DAN SO:
Ons het 'n ronde brood by een van die winkels om die hoek gekoop, dit in lae gesny Jy pak hom soos 'n ronde koek
1ste laag met (mayonaise en plain jogurt gemeng) gesmeer en komkommer daarop gepak 2de laag sandwich spread gesmeer en sandwich ham daarop gesit met 'n bietjie chilli sous daarop
3de laag Mayo mengsel gesmeer,blaarslaai en pynappel en bietjie aromat 4 de laag was tuisgemaakte kaassmeer gesmeer met gekookte eier skywe met sout en peper 5de laag Mayo mengsel met gerasperde kaas, uie, avocado en agurkies 6de laag was weer Mayo mengsel en tamatie skyfies.
Boonste is gesmeer met sweet chille cream cheese met pynappel stukkies en 3 kleure peppers.
Buite het ons plain cottage cheese gesmeer.
HAWAIIAN HAM AND CHEESE SANDWICHES - aka: Tailgate Sandwiches] [pip and ebby]
Servings: 20 Ready in: 45 minutes
INGREDIENTS:
20 small Hawaiian sweet rolls, cut in half crosswise
1 pound deli black forest ham, sliced
20 slices provolone cheese
8-oz. container spreadable cream cheese
½ cup (1 stick) butter, melted
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 tablespoons dried minced onions
¼ cup grated Parmesan cheese
2 tablespoons poppy seeds
WHAT TO DO:
1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Line the bottom of the pan with the bottom halves of the sweet rolls. Top with the ham, then the provolone cheese slices. Spread the cream cheese onto the bottoms of the sweet roll tops and place them in a layer on top of the cheese.
2. In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and Parmesan cheese. Mix well and pour evenly over tops of the sandwiches. Sprinkle the poppy seeds over the top. Cover with aluminum foil and bake in the preheated oven for 25 minutes, or until warmed through. Cut at the seams with a knife and serve warm.
MY WENK:
Maak in swartplatboompan soos met potbrood bak.
DIE ELVIS-BROODJIE: [Deur ARINA DU PLESSIS - foto: NEVILLE LOCKHART]
Wêreldwyd gons dit oor grondboontjiebotter en skielik pryk dié nederige pousebroodjie-smeer op al wat ’n spogspyskaart is. Ons toetskombuis wys jou hoe om die beste te haal uit dié superster onder die smere.
Elvis Presley, die koning van rock, was verslaaf aan pangebraaide broodjies met grondboontjiebotter, piesang, spekvleis en ’n lekseltjie konfyt (of jelly, soos die Amerikaners dit noem). Stel dit gerus op die proef – dis regtig lekker!
BENODIG:
2 snye witbrood
Botter, vir smeer
30 ml grondboontjiebotter
5 ml kweper-, druiwe- of appeljellie (of heuning)
1/2 piesang, gesnipper
2-3 stukkies brosgebraaide spekvleis
MAAK DAN SO:
Sit die brood op ’n broodplank en smeer aan die een kant met botter. Draai dit om en smeer albei snye aan die ander kant met ’n dik laag grondboontjiebotter.
Smeer een van die snye met ’n bietjie konfyt (kweper of ander vrugtejellie) of heuning. Pak dun gesnyde piesang bo-op, gevolg deur brosgebraaide spekvleis.
Sit die ander sny brood, met die gebotterde kant na bo, bo-op. Verhit ’n droë pan tot warm en braai die broodjie tot goudbruin en bros aan albei kante. sny middeldeur en sit warm voor.
Lewer een porsie.
BILTONG AND ROCKET OPEN SANDWICH:
INGREDIENTS:
Low GI bread or seedloaf
Fat-free plain cottage cheese
Rocket , torn roughly into bite sized pieces
Cucumber, sliced
Lean ostrich sliced biltong
HERE'S HOW:
Spread low GI bread or seedloaf with fat-free plain cottage cheese, then layer rocket, sliced cucumber and lean ostrich biltong bits.
Enjoy!
DELICIOUS POTATO SALAD SANDWICH WITH CRISP GREENS: YUMMY! [BUSINEES INSIDER]
Add some crunch to your potato salad by smearing it on some toasted bread. Topped with crisp greens, it's a whole new take on a summertime favorite.
STEFAANS SE LIGTE ONTBYT.......van my kindsdae af: [VLEISLAND RESEPTE VIR ALMAL]
Maak 2 snytjies roosterbrood..(BRUIN BROOD) smeer lekker dik botter op.
Skep nou daai aartappelslaai wat al 3 dae in die yskas staan bo op die roosterbrood, en druk dit lekker plat....
Maak nou n lekker BEKER sterk soet koffie, en eet n lekker ontbyt
BEST EVER TUNA SALAD:
INGREDIENTS:
1 can of tuna, drain and flake
Best Food/Hellmans mayonaise to desired consistency
1 T sweet pickle
1 boiled egg, chopped fine
scallion/green onion to taste, chopped fine
1 t mustard
white pepper – to taste, optional
HERE'S HOW:
•Try to make the night before so the flavors have time to blend.
•Place all ingredients in a bowl and mix well.
•Do not add salt.
•Keep refridgerated until serving time.
•Best Ever Tuna Salad is ready to serve.
OPEN FACE EGG SALAD SANDWICH:
2 slices whole wheat bread, toasted
2 Tbsp sundried tomato pesto
1 cup mesclun salad mix
3 eggs, soft boiled
1 Tbsp chives, chopped
salt
pepper
WHAT TO DO:
Put your eggs in a pot and add enough water to cover them. Bring water to a boil and then turn the heat down to medium and allow to cook for 6 minutes, they will be soft and runny. Toast your bread and spread with sundried tomato pesto on each slice. Top with mesclun salad greens and add the eggs on top. Add salt and pepper to taste and finish with chopped chives.
BEER BATTERED FISH SANDWICH:
Serves 2
Prep time: 15 min
Beer Battered Fish Sandwich Ingredients:
•oil for frying
•2 white fish fillets (cod, snapper, halibut) bones and skin removed
•fresh cracked pepper and kosher salt
•1/4 cup all purpose flour
•1 cup beer batter (recipe follows)
•2 lettuce leaves
•1 tomato, sliced
•2 hamburger buns, toasted if desired
•Homemade Tartar Sauce
Beer Batter Ingredients:
•1 3/4 cup all purpose flour
•1 teaspoon kosher salt
•1/2 teaspoon fresh cracked pepper
½ teaspoon garlic powder
•1/4 teaspoon cayenne pepper
•12 fluid ounces beer
Instructions:
1.Heat 2 inches of oil in a large pan or pot over medium-high heat until oil reaches 375 degrees. Note: Make sure the pan is large enough that the fish fillets wont be crowded when frying.
2.To make the batter whisk together flour, salt, pepper, garlic powder, and cayenne pepper.
3.Slowly whisk in the beer.
4.Sprinkle the fish fillets with salt and pepper. Dredge in flour. Dip into batter. Gently lay battered fish into oil. Fry until golden brown about 4 to 6 minutes. Transfer to a paper towel lined plate. Sprinkle with more kosher salt if desired.
5.To assemble the sandwich place 1 lettuce leaf and 1 - 2 tomato slices on the bottom portion of the bun. Top with fish. Spread tartar sauce generously on top of fish. Repeat to make other sandwich.
6.Serve immediately.
Enjoy!
CUCUMBER CHICKEN PITA SANDWICHES: [from BETTER HOMES AND GARDENS]
Looking for a refreshing no-cook meal? Try this Greek-inspired pita sandwich.
YOU'LL NEED:
1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese
HERE'S HOW:
1.For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint.
Set aside.
2.For each sandwich, place a pita bread round on a plate.
Top with lettuce, chicken, tomato, and feta cheese.
Spoon dressing on top.
Roll up the pita bread.
Secure with wooden toothpicks.
Serve immediately.
Makes 4 servings.
TOMATO AND OLIVE BRAAI BREAD: [Posted by Daily Dose of Fresh]
Serve 6
1 x loaf of bread (white or brown)
Garlic butter for spreading
3 x tomatoes
Spring onions
100 g pitted Kalamata olives
Salt and Black pepper
4 tbs Chutney
250 g mozzarella cheese
WHAT TO DO:
Cut your loaf of bread length ways. You will get about 6 slices out of a loaf, we will only be using four. Spread the slices with the garlic butter.
Cut the tomatoes in slices and add to two halves. top with some chopped spring onion, salt and pepper and finish off with the olives.
Top with the mozzarella cheese. Spread the chutney on both sides of the other halves and assemble the sandwich. Place in between your BBQ hand grid and “braai” over hot coals, until bread is toasted and cheese melted.
BANANA SPLIT SANDWICH: [SIBA'S TABLE]
THIS IS SOOOOOOOOOOOOOO GOOD!
Siba shows you an indulgent snack perfect for a midnight feast.
"I also added walnut and honey, it was very delicious!!! ;)"
INGREDIENTS:
•2 slices white Sourdough bread
•2 tbsp crunchy peanut butter
•1 banana, sliced lengthways
•15g unsalted butter
•1/2 tsp ground cinnamon
•Pinch ground nutmeg
•Pinch tsp all spice
•Pinch ground cloves
HERE'S HOW:
Heat the butter, add the spices, add the banana halves cut side down.
Turn after 1 minute and cook for a further one-minute.
Toast the bread.
Spread the peanut butter, 1 tsp each side.
Top with the banana place the lid on and eat.
GRILLED CHEESE SANDWICH: [CAMPFIRE FOOD RECIPES]
Cast-iron pans are wonderfully versatile and do a great job over a campfire.
Ingredients: bread, butter, grated Cheddar cheese, optional fillings such as tuna salad or thinly-sliced Genoa salami
Butter one side of each piece of bread. Place one slice buttered side down on the hot pan, sprinkle with grated cheese, add topping, then more grated cheese, and finish with a slice of bread, buttered side up. Cook until golden and crisp on bottom, then flip and cook a minute longer.
UIE MARMELADE VIR MONSTER-BRAAIBROODJIE: [KOOKKAPPERJOLLE - ELZANNE]
Kyk, as my man iets eet en sê dis regtig lekker, dan is ek heel trots. Gewoonlik hou hy nie baie van snaakse smake en fusion kosse nie, en hierdie uie marmalade is glad nie sleg nie, al moet ek dit nou self sê.
Ons het die aand so bietjie gebraai en ek het besluit om ‘n “monster” ciabatta braaibroodjie te maak met o.a. gebraaide uie binne-in, en toe begin ek sommer net goeters by die uie gooi en eindig en ek op om sommer uie marmalade te maak. Dis heel prettig en sommer vinnig om te maak.
BENODIG:
6 rooi of gewone uie (ek het rooi gebruik)
Botter vir vlakbraai
2 teelepels gemmer-knoffel pasta
3 plat teelepels Dijon mostert
3 groot opgehoopte eetlepels Huletts “treacle” suiker
5 eetlepels balsamiekasyn
MAAK DAN SO:
Skil en sny die uie in helfde en dan in ringe.
Vlakbraai die uie in botter tot deurskynend en glanserig, en gooi die knoffelpasta en mostert by en roer goed deur. Draai nou die hitte laag.
Voeg nou die suiker by en laat karmaliseer, maar pasop vir brand. Hou die hitte laag.
Gooi die basamiekasyn by en roer goed deur. Vehoog weer die hitte en laat dit kook sodat al die asyn reduseer saam met die suiker tot ‘n dik stroop. Dit moet ‘n konfytagtige konsistensie vorm (soos ‘n marmalade), en dan is dit gereed.
Voila! Vinnig en maklik. Dit bêre lank in die yskas en is heerlik saam met kaasborde en koue vleis toebroodjies.
NOU VIR DIE MONSTER BRAAIBROODJIE:
BENODIG:
1 ciabatta brood (loaf)
Basil besto
Tamatie
Chevin bokmelkkaas
Uie marmalade
Sout, growwe peper en origanum
MAAK DAN SO:
Sny jou ciabatta in die helfde.
Smeer albei kante lekker dik met basil pesto.
Pak net die onderste helfde met ‘n lagie tamatie. Gooi sout, peper en origanum bo-oor.
Nou vir ‘n lagie Chevin. Jy ka nook feta en Cheddar byvoeg vir ekstra smaak as jy lus is.
Eindig af met ‘n lagie uie marmalade en maak dan toe met die boonste helfde van die ciabatta.
Nou rooster toe! Rooster oor die kole oor lae hitte. Die broodjie moet eintlik net warm word en die kaas binne-in smelt vir tekstuur, dis regtig al. As die kole te warm is, lig maar die rooster bietjie hoer- die ciabatta moenie swart raak nie, anders word die kors te hard.
Wanneer die broodjie reg is, haal af van die rooster, sny in repe/ skywe en bedien dadelik- dit is heerlik!
WHOLEWHEAT, POPPY SEED BREAKFAST WRAPS: [Posted by Daily Dose of Fresh]
I love tortilla wraps but I wanted something a bit more healthier.
For the filling I have spread a simple tomato relish evenly over the tortilla wrap topped with creamy scrambled egg, caramelized onions, low fat low sodium bacon, grated Cheddar Cheese and fried mushrooms and spring onions.
INGREDIENTS:
500 g Brown Bread Flour
5 ml Baking powder
2 ml Salt
10 ml Poppy Seed (optional)
60 ml Butter
225 ml Warm water
WHAT TO DO:
1. Mix together the flour, baking powder and salt. Add butter and rub in with your fingertips to resemble coarse breadcrumbs. Add water and mix until well combined. Turn onto a floured surface and knead for two minutes until dough is smooth.
2. Divide dough into 12 pieces and roll into a ball. Place onto a floured baking tray and cover with a damp cloth. Leave to rest for one hour.
3. Roll each ball out onto a lightly floured surface to form very thin circles.
4. Heat a heavy-base frying pan over high heat and place one tortilla int he pan.
5. Cook for four to six seconds, then turn over and cook for another five seconds. Remove from the pan and cover with a dishcloth. Cook remaining tortillas, keeping the pile will wrapped until all are cooked.
TIPS:
Your pan should be very hot! You should see spots of rising on the surface within two seconds, if you don’t the pan isn’t hot enough.
Tortilla’s freeze very well. After cooking let cool and wrap each tortilla individually with cling wrap.
Wrap everything in foil and freeze. As you require wraps simply re-heat individually.
I DID IT MY WAY FRENCH TOAST: [Posted by Daily Dose of Fresh]
My mother was not the greatest cook, but when she made French Toast it was always perfect!
Only years later I have learned that “Eier brood” as my mom would call it is indeed French toast and traditionally not served with Butter and Aromat seasoning but with Cinnamon or Maple syrup.
Could you imagine my husbands surprise when I made Savory French Toast the first time as a young married couple while he grew up with French Toast sprinkled with Cinnamon sugar.
The look on his face said it all, well needless to say I still look at him like he is the crazy one and he is still eating my savory French Toast!
TIPS:
Don’t use fresh bread.
Use a hot pan! This will give your bread that lovely golden color.
THIS IS MY VERSION:
I’ve used sliced whole-wheat bread.
Assemble a sandwich with ham in the middle and cheese on both sides.
Pop into the microwave oven for +- 20 seconds or just enough time to let the cheese
melt in order to keep the sandwich together while frying.
Press the sandwich flat with your hands while still warm and set aside while you
beat the eggs. Season with chopped chives, salt and pepper.
Dip the sandwich in the egg batter on both sides and fry in a hot pan with butter or olive oil.
Serve hot.
GUILTLESS ZUCCHINI MARINARA SUBS: [REAL MOM KITCHEN]
Time: 20 minutes, start to finish
6 servings
INGREDIENTS:
5 small zucchini, chopped
1 small onion, diced
2 cloves garlic, chopped
1 T olive oil
salt and pepper
1/2 t Italian seasoning
1 C marinara sauce (I used Prego)
6 crusty buns
1 1/2 C mozzarella cheese, grated
1/2 C parmesan cheese, grated
HERE'S HOW:
1. Grab 5 small zucchini and chop them into 1 inch pieces.
2. Chop 1 onion and 2 cloves of garlic.
3. Heat a large skillet up over medium high heat. Add 1 tablespoon of olive oil into the pan. Add the veggies and let them cook until crisp tender. Should only take about 10-15 minutes.
4. Set you oven to broil.
5. Grab 6 crusty buns and slice them in half, length wise. Line a large cookie sheet with tin foil and lay them out onto it.
6. Carefully place about 1/4 to 1/3 cup of mozzarella cheese on top.
7. Pop them into the oven and allow the cheese to melt and the edges of the bun to get crisp. Keep a close eye on them, it will only take a couple of minutes.
8. When your veggies are crisp tender add 1/2 teaspoon Italian seasoning...
and 1 cup marinara sauce. (I am aware that the marinara sauce above is only 3/4 of a cup...I ended up adding a bit more later. Just trust me...1 cup will do you right. If you would like more saucy-ness, feel free to add more.)
9. Grab the heavenly, cheesy subs and pile on the yummy zucchini filling. Load it down, man. This is the guiltless part. I think I read somewhere that zucchini only has 10 calories per 500 pounds. At least, I think I read that somewhere. Ok, so I maybe I just wish that were the case. Let's just suffice it to say, zucchini is low cal. Hallelujah. :)
10. Sprinkle each sub with a bit of Parmesan cheese, baby and dig in.
HAM AND CHEESE SLIDERS: [SIX SISTERS STUFF]
Football season is right around the corner and that means one thing: TAILGATE PARTIES! I am all about the yummy food. These sandwiches are easy to throw together, make a lot, and you can have all them cooked before the party begins. We actually had them for dinner the other night and my family loved them!
INGREDIENTS:
1 package (12 count) Hawaiian Bread Rolls (any rolls will do)
1 pound shaved black forest ham
12 slices provolone cheese (or you can use Gruyere cheese)
8 ounces Philadelphia Chive and Onion cream cheese spread
1/2 cup butter melted
1 tablespoon worcestershire sauce
1/2 tablespoon dried minced onion
1/4 cup grated parmesan cheese
HERE'S HOW:
Cut the rolls in half and place the roll bottoms in a 9x13 inch pan. Place equal amounts of ham on each roll bottom and top each with a slice of cheese. On each of the roll tops, spread a generous amount of the cream cheese spread. Then add the roll tops making them into sandwiches. In a separate bowl, mix together the butter, worcestershire sauce, onion, and parmesan cheese. Pour over your sandwiches and let sit for about 20 minutes. (You can make these ahead of time and allow them to sit in the fridge overnight).
Heat oven to 350 degrees. Place sandwiches covered in foil in the oven and bake for 20 minutes or until heated through. Enjoy!
Makes 12 servings.
TUBBY'S TOAST: [PICK N PAY RECIPES - Recipe as cooked by Who Dares, Wins on Ultimate Braai Master Season 1]
Less than 1.5 hours
Serves: 4
INGREDIENTS:
5 pieces streaky bacon
1 bananas, sliced
8 slices white bread
2 large eggs
1 dash milk
1 pinch PnP salt and black pepper
WHAT TO DO:
•Get your braai buddy to heat up two medium-sized skillets over hot coals and fry the bacon in one pan and the banana the other. While he’s busy with that, you do the French toast. It sounds tricky, but it’s not.
•Cut a circle out of the centre of each slice of bread. Give the discs of bread to your braai buddy to fry in the same pan as the bacon until crispy (think crouton).
•Whisk two eggs, a dash of milk and salt and pepper. Heat up a large skillet over hot coals and add a knob of butter. Soak the bread in the egg mixture and once the butter has melted, gently place the slices of eggy bread in the pan. As soon as the bottom part has browned, flip it over and break an egg into the hole in the centre of the toast. Do this with each piece of toast in the pan. Cook until the other side of the toast has browned, then flip it over one last time just to cook the egg white in the holes. The trick is not to overcook the egg, but rather to have the yolk perfectly soft and the white firm. Remove from the pan, and place on a plate with the egg sunny side up.
•Top with a slice of your favourite cheese to melt, a couple of rashers of bacon, a couple of slices of banana and a crouton on top. (You’re going to dip the crouton into the perfectly soft egg yolk, like nursery soft-boiled eggs and toast soldiers.) Voila! French toast just got a (w)hole lot tastier!
TUNA SANDWICH: [LUCKY STAR RECIPES]
INGREDIENTS:
170g can Lucky Star Tuna Chunks
125ml (½ cup) fat-free chunky cottage cheese
5ml (1 tsp) wholegrain mustard
milled black pepper
4 slices wholewheat or low-GI bread
4 lettuce leaves
2 tomatoes, thinly sliced
WHAT TO DO:
Drain the tuna. Gently mix together the cottage cheese and mustard, and season with pepper.
Place the bread on plates and pile on the topping: first a dollop of cottage cheese, then add a lettuce leaf and a few tomato slices, then the tuna.
Add a spoonful of the remaining cottage cheese and finish with a light sprinkling of pepper.
Serves 4
THE ULTIMATE SALAD SANDWICH: [PICK N PAY RECIPES]
•Low in fat but high in flavour.
Less than 1.5 hours
Serves: 4
INGREDIENTS:
•Beetroot tzatzkili
•1/2 cup Greek yoghurt
•1 tsp chopped dill
•1 tbsp mint
•2 tbsp horseradish
•1 dash salt and milled pepper
•1 loaf rye crispbread, sliced
•1 tub PnP hummus
FILLING:
•400 grams chickpeas
•2 large carrots, peeled and shredded
•2 large baby marrows
•1 small red cabbage
•1 small beetroot
1 handful radishes, shredded
•1 avocado , sliced
WHAT TO DO:
•Mix tzatziki ingredients together and season.
•Place four slices of bread on a board and spread with tzatziki.
•Divide filling equally between sandwiches and spread leftover bread slices with hummus.
STEAK TONNATO CIABATTA SARMIE: [PICK N PAY RECIPES]
An Italian classic reinvented!
Less than 1.5 hours
Serves: 4
INGREDIENTS:
400 grams lazy-aged rump steak
1 dash olive oil
1 dash salt and milled pepper
1 packet cherry tomatoes, halved
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190 grams tuna in water
1/2 cup mayonnaise
1 dash lemon juice
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1 packet rocket
1 loaf ciabatta
3 tbsp baby capers
WHAT TO DO:
•Heat a griddle pan until smoking hot. Rub steak with olive oil and season well.
•Chargrill steak until well browned and cooked to your liking.
•Rest steak for 5-10 minutes before slicing thickly.
•Griddle tomatoes until blistered.
•Place sauce ingredients in a blender and blitz until smooth.season.
•Place rocket and tomatoes on bread and top with steak.
•Drizzle over sauce and scatter with a few capers.
•Serve with a cold beer.