BREAKFAST TART


BREAKFAST TART
1 packet ready puff pastry
400 g pork chipolata sausages
1 tablespoon olive oil
250 g mushrooms, sliced
6 rashers streaky bacon
3 eggs
300 ml double thick cream

Unroll the pastry and line a greased 18 cm x 28 cm baking tin, pressing it in well. Trim overhanging pastry. Prick the base with a fork. Chill in fridge.
Heat the oven to 220ºC. Place a baking sheet in to heat up.
Skin the pork sausages and break into 4 chunks. Heat a non-stick frying pan, add the sausage chunks and fry for about 8 minutes, shaking the pan every so often until the chunks are browned all over. Tip out into a sieve over a bowl.
Add the oil to the pan and when hot add the mushrooms. Cover and cook for 3 minutes then take the lid off and cook for another few minutes until they are browned and juices absorbed. Tip into the sieve with the sausages.
Stretch the bacon rashers with the back of a knife. Cut in half width ways and then in half length ways.
Whisk the eggs and cream together. Season.
Spread the sausage meat and mushrooms into the pastry case. Pour over the beaten eggs and cream. Then criss-cross the bacon strips over the top.
Put the tin onto the hot baking sheet. Bake for 25 – 30 minutes until lightly browned. Leave to stand for 5 minutes before serving.
Photo: Melissa Ann Vermeulen




IDEE MET GEVRIESDE EIERS


IDEE MET GEVRIESDE EIERS
Nicolien de Waal:
Kyk gou hier ek 4 eiers heel gevries toe dop ek hulle af en sny skyfies nou lyk dit baaaie
Vries die eier rou, dan haal jy hom uit die vrieskas, dop hom af en sny in 3 skywe  en
Plaas nou die skywe in ‘n warm pan met bietjie olie soos jy normaal eiers sou bak en dan bak jy dit so van gevries af. Dit lyk of jy dan baie eiers het.
Dit werk perfek.




OORSKIET ONTBYT


OORSKIET ONTBYT
4 eiers, geklits
1 vark nek tjop, in skyfies gesny
2 stukke gebraaide wors, in stukke gesny
4 peppadew, opgesny
2 snye roosterbrood vir opdien
sout en peper na smaak

Plaas geklitse eier in pan met botter of klapperolie wat ek gebruik het, plaas al die bestanddele bo-oor en laat gaar stoom/bak.
Sit voor op geroosterbrood of net so.
Resep geplaas deur Walter Bender
Foto: Walter Bender




BLOKKIES FRANSE ROOSTERBROOD


BLOKKIES FRANSE ROOSTERBROOD
brood, in blokkies gesny
eiers, geklits
gerasperde kaas
botter
vir elke 2 snye brood, gebruik 1 eier en 15 ml kaas

Maak pan oor matige hitte warm.
Plaas klontjies botter in die geklitste eier – moet nie botter in die pan sit nie.
Plaas brood blokkies in die pan en laat effens toast. Giet nou die eier mengsel oor die brood blokkies. Die brood sal van die eier mengsel in suig, maar roer gereeld so dat dit nie al die eier opsuig voordat dit kan roereier word nie.
Wanneer die eier amper gaar is, strooi kaas bo-oor en roer weer deur tot gaar. Sout en pepper na smaak.

Bedien met:
bacon of boerewors
aarbei konfyt
tamatie sous
Resep geplaas deur Mandie Snyders
Foto: Mandie Snyders




VOëLTJIEBEKKIES


VOëLTJIEBEKKIES
240 g koekmeelblom
12.5 ml bakpoeier
12.5 ml suiker
5 ml sout
90 g magarien
1 ekstra groot eier
125 ml melk
1 houertjie vissmeer
olie vir diepbraai

Meng koekmeelblom, bakpoeier, suiker en sout saam in mengbak. Vryf die magarien met jou vingerpunte in tot die mengsel soos broodkrummels lyk.
Klits die eier en melk saam en voeg net genoeg by die meelmengsel om ‘n stywerige deeg te vorm. Meng baie liggies met ‘n slaplemmes.
Plaas deeg op meelbedstrooide oppervlak en rol liggies 5 -7 ml dik uit. Sny in vierkante van 6 x 6 cm. Smeer ‘n bietjie vissmeer op elke vierkant en vou toe om ‘n driehoek te vorm. Druk kante vas met ‘n vurk.
Vehit genoeg olie in ‘n kastrol vir diepvetbraai. Braai die driehoekies tot bruin van buite en gaar van binne. (Die olie moenie te warm wees nie, anders sal die driehoekies buite om te bruin word voordat hulle gaar is.)
Dien warm of koud op as versnappering of saam met ontbyt. Lewer ongeveer 15 -20.
Resep geplaas deur Francis Schoeman




OMELET LEKKERTE


OMELET LEKKERTE
3 eiers
15 ml vars broodkrummels
15 ml melk
5 ml pietersielie
1 aartappel, gaar en in blokkies gesny
15 ml gekapte ui
15 ml kaas, gerasper
15 ml olie
sout en peper

Klits eiers goed.
Voeg al die ander bestanddele by en roer goed.
Giet in 23 cm warm pan, gespuit met kossproei.
Bak 2 min tot onderkant gaar is, lig die kante van tyd tot tyd dat die boonste rou eiermengsel onderin kan loop.
Bedien met ‘n vulsel van jou keuse, ek het van die oorskiet maalvleis van die vetkoeke gebruik OF
Vou die omelet en sit voor saam met vars roosterbrood en pangebraaide kersietamaties.
Foto: Frieda Greyling




BREAKFAST ROSTI


BREAKFAST ROSTI
However I find them too heavy for breakfast. We will have as a brunch or evening meal with salad.
The Rösti itself is seriously yummy so I make extra and keep in fridge. My daughter loves them hot or cold just as they are. I hope you enjoy them too.

2 medium potatoes peeled and grated (i peel and slightly parboil, cool and then grate)
1 small onion peeled and grated (i like onion so I double)
125 g gluten free flour
5 ml baking powder
Salt and ground black pepper (i add Italian herbs)
2 eggs beaten
250 g chopped bacon fried and drained on paper towel OR you can substitute the bacon with mushrooms
100g cheddar cheese grated
60 ml chopped fresh parsley
Oil for drying
Poached eggs for serving

Combine grated potato and onion in a bowl.
Sprinkle over the flour,baking powder and seasoning to taste and mix through.
Add the eggs and mix well.
Fold through the bacon,cheese and parsley.
Heat a little oil in a frying pan. Drop spoonfulsof the mixture into the pan.
Flatten with the back of a spoon (so they are not too thick).
Fry over medium heat until golden brown, then turn and cook until golden brown on the other side.
Drain on paper towel.
Serve topped with a poached egg.
Recipe and photo:  Diana Faith Du Plessis-Swart




SAVORY, SHREDDED KOHLRABI AND CHILLI-SPREAD PANCAKES


SAVORY, SHREDDED KOHLRABI AND CHILLI-SPREAD PANCAKES
Savory, shredded kohlrabi and chilli-spread pancakes, served with poached eggs and fresh avocado
Pancakes
Shred 170 g of kohlrabi root bulb : 45.9 calories (for 2 ppl)
22.95 calories per person
1 cup of all-purpose flour : 455 calories (227.5 calories per person)
Maldon salt to taste : 0 calories
1 tbsp chili spread : 75 calories ( 37.5 calories per person)
1 tsp garlic powder : 10 calories (5 calories per person)
Mix flour, shredded kohlrabi root, salt, and chili spread with 2.5 cups of water. Beat by hand until it forms a smooth consistency. Heat pan on medium-high and spray with cooking spray (4 calories). Cook through on lower heat until golden brown and flip over. Same with other side . Cut into 4 quarters.

Poached eggs: put 3 eggs per person into pan with heated water and 1 tbsp vinegar (0 calories)
Poach till medium-soft.
Drain on paper towel when done. Add maldon salt to taste (0 calories).
Per egg : 78 calories
I topped mine with pepper as well. 0 calories
Per person : 234 calories
One fresh avocado per person, halved : 117.5 g
Calories per person : 216
Calories per person for meal : 742.95
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton




NUTELLA OATMEAL WITH SLICED ASIAN PEARS AND FRESH BLUEBERRIES


NUTELLA OATMEAL WITH SLICED ASIAN PEARS AND FRESH BLUEBERRIES
50 g of oatmeal : 34 calories
½ an Asian pear, sliced : 58 calories
¼ cup fresh blueberries : 21.25 calories
Nutella (chocolate-hazelnut butter) : 2 tsp : 66.66 calories
179.91 calories
Cook oatmeal with ½ cup of water on stove top. Add Nutella and a pinch of maldon salt (0 calories).
When cooked, serve with sliced Asian pear and fresh blueberries.

***Whole-wheat sourdough toast with smashed fresh avocado and poached eggs
Whole-wheat sourdough : 114 calories for one medium slice
Smashed avocado : 50g : 80 calories
Lemon juice : 0 calories
Maldon salt and black pepper mix : 0 calories
Eggs: 78 calories each

Poach eggs in white vinegar water to desired softness. Drain on paper towel. Add maldon salt and pepper mix to taste.
Smash avocado with ½ tbsp real-lemon lemon juice.
Top with two poached eggs, maldon salt and pepper sprinkle to taste.
This dish : 350 calories
If you use 1 tsp butter on toast : Add another 34 calories
Recipe and photo: Annie Goussard Newton




HEALTHY BREAKFAST GRANOLA


HEALTHY BREAKFAST GRANOLA
I make my own granola with my Weet-Bix. Its super healthy and wholesome.
I use:
8 pieces of weetbix
3 tablespoons of honey
½ cup of desiccated coconut
½ cup of almonds

I bake this for 5 minutes on 200ºC.
Let it cool down and store a glass jar. It should have a tight lid.
Recipe and picture:  Yasmeen Ibrahim