SAUSAGE WITH FILLING


SAUSAGE WITH FILLING
Another one of my experiments.
Use your favourite frikkadel or meatball recipe, as long as it contains egg.
Place a piece of clingfilm flat on surface.
Place your mixed mince onto clingfilm.
Place a second piece of clingfilm over the mince mix and using a roller and flatten the mince to about 10 mm thickness.
Remove the top clingfilm.
Add any filling you like along the centre of the mince.
Now take the edge of the bottom clingfilm and roll the mince up and over your filling.
Make sure the ends of the clingfilm are firmly sealed.
Place the sausages into slow boiling water for 15 to 20 minutes, depending on what your filling is.
Remove and allow to cool, then remove the clingfilm.
Place the sausage into whisked egg then breadcrumbs and fry until golden.
You can serve as a sausage or slice into discs for snack platters.

Recipe and photo: Peter Ricken




CHILLI BITES WITH CHANA FLOUR


CHILLI BITES WITH CHANA FLOUR
500 gr chana flour
350 ml luke warm water
10 chilli’s
1 small onion(finely chopped)
Pinch of salt
1 teaspoon masala
5 mint leaves
20gr fresh coriander
Mix all together.
Deep fry spoons full in deep oil,(oil must not be to hot) for about 7 minutes.

Recipe and Photo: Jenett van der Merwe




SPINACH AND FETA SNACK PIES


SPINACH AND FETA SNACK PIES
400 g baby spinach
2 teaspoon dill, chopped
250 ml feta cheese, crumbled, plus extra to serve
flaky salt and ground black pepper, to taste
sesame seeds, to garnish
sheet ready-made puff pastry, thawed

Preheat the oven to 200°C.  Boil spinach in water with salt for a few minutes. Spoon spinach out of the water.
Press excess moisture from the spinach and chop roughly. Mix spinach with dill and feta cheese. Season.
Halve the pastry. Place half the filling down the middle of each sheet.
Fold pastry into two “sausage” rolls, bake for 15 minutes and turn the oven down to 180°C.
Bake until pastry is crisp and golden. Allow to cool slightly before slicing with a sharp knife.
Sprinkle with toasted seeds.
Serve as a snack with drinks, or on the side with a soup.
Recipe: Magda Bronkhorst




CHILLI BITES


CHILLI BITES
1 ½ cups chickpea flour (I use pea flour)
½ cup self raising flour
1 teaspoon baking powder
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon tumeric
1 teaspoon salt
1-2 teaspoons red chilli flakes (depending how hot you like it)
1 large potato, coarsely grated
1 large onion, coarsely grated
2 handfuls finely shredded spinach leaves
oil for frying

Sift all the dry ingredients into a large mixing bowl. Add the remaining ingredients to the above. Mix in enough water to make a thick batter. Heat some oil in a large frying pan; add a heaped teaspoonful of this mix to the oil. Turn over when they are golden brown. Once the other side is golden brown, remove and drain on absorbent paper.
Recipe: Da-Ina du Randt




ROOMKAASROLLETJIES


ROOMKAASROLLETJIES
Snye brood, korsies afgesny en rol snye plat
230 gram houer roomkaas
Ongeveer ¾ koppie versiersuiker (na smaak)
gesmelte botter
kaneelsuiker

Meng die roomkaas en versiersuiker en smeer op platgerolde snye.
Rol styf op.
Smeer rolletjies met gesmelte botter.
Rol dit in kaneelsuiker.
Pak rolletjies op gesmeerde plaat, voue onder.
Bak in oond tot goudbruin by 180 ºC.
Resep geplaas deur Frieda Greyling
Foto: Frieda Greyling




SKEMER PEUSELHAPPIE


SKEMER PEUSELHAPPIE
Oorskiet skilferkors deeg gebruik, uitgerol, gesmelte botter gesmeer, kaas gestrooi en in repe gesny en in oond gebak vir 15 minute teen 220ºC dan op 180ºC vir nog 20 minute in oond.
Los in die oond vir nog 15 minute om uit te droog.
Die vierkantiges het ek bietjie karwysaad by kaas gestrooi, dieselfde metode gebruik as vir die repies, liggies met geklitste eier en water mengsel geverf (eggwash), lekker saam skemer kelkies.
Resep en Foto: Alta Gunter Van Dyk




BACON KIPS EN ROOMKAAS BAL


BACON KIPS EN ROOMKAAS BAL
1 houer maaskaas
200 g bacon kips gekrummel (hou 2 eetlepels uit vir rol)
3 eetlepels mayonnaise
2 eetlepels toebroodjie smeer (sandwich spread)

Meng alles saam. Rol in bal en rol in 2 eetlepels krummels en pietersielie gemeng.
Bedien saam met sout beskuitjies.
Resep geplaas deur: Hanna -Mari van den Heever

FRIKKIE SE KAASBALLETJIES
250 g botter by kamertemperatuur
375 g Blauwkranz kaas, fyngedruk (ek gebruik net die helfte hiervan)
500 g Cheddar, gerasper
650 g Roomkaas by kamertemperatuur
250 ml dik room of minder
25 ml sjerrie opsioneel
sout en peper na smaak
1 teelepel mosterd -nat
‘n paar druppels tabasco

Verwerk alles in voelselverwerker tot glad. Verkoel.
Rol balletjies en rol in fyn bacon kips, fyn biltong of gekapte kruie of sommer ‘n mengsel van alles.
Resep:  Frikkie Jones




BILTONG BALLETJIES MET EIER


BILTONG BALLETJIES MET EIER
227 g roomkaas
3 hardgekookte eiergele
3-4 eetlepels fyn biltong

Klits eiergele en kaas goed saam.
Maak klein balletjies en rol in fyn biltong. Bere in yskas.
Resep en foto:  Charlotte van Rensburg




AIRFRYER GRONDBOONTJIES EN ROSYNE


AIRFRYER GRONDBOONTJIES EN ROSYNE
Rooster 1 kilogram grondbone wat liggies geolie is 6 minute lank in die airfryer teen 200°C. Sprinkel sout oor en meng. Rooster vir nog 6 minute.
Rooster dan halwe kilogram soos hierbo, maar slegs vir 3 minute elk.
Halwe kg rou grondbone in mengsel.
Halwe kg rosyne.
Meng alles saam en voeg sout by na smaak.
Jy kan ander spesery ook na smaak gebruik.
Foto: Aubrey Winter




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