FAHIEMA’S SNACK PLATTER IDEAS
Here is a few of my snacks:
NACHOS
onions
tomato
chilli
garlic
coriander
avocado
cream cheese
cheese

Chop onions, tomato, chillies and the coriander (season with spice of your choice, I normally go with some BBQ, dash of Tabasco sauce, or even some curry spice just to get that oomph!)
Layer with avocado.
Layer with cream cheese.
Layer with nachos chips (I sometimes use Doritos).
Cover with grated cheese.
Grill in over until cheese is melted.
Option:
I braise some chicken breast chopped into strips or cubes, with onion, bit of garlic and tomatoes, some chicken tandoori spice.

CHEESE DREAMS
2 cups grated cheese (I go with Cheddar)
1 cup butter, softened
2 tablespoons cream
1 large egg
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon dry mustard
ground pepper or hot sauce (I go with Tabasco)
white bread slices

Preheat oven about 375°C.
Beat cheese and butter at medium speed with an electric mixer until blended.
Beat in cream.
Add egg, Worcestershire sauce, salt, mustard and the pepper or Tabasco sauce.
Cut the crust from the bread slices, cut each bread slice into 4 squares.
Spread cheese mixture on half of the bread squares (about 1 teaspoon per square slice).
Top with the other remaining square.
Spread the remaining cheese mixture over top and sides of the sandwich.
Place sandwiches on greased baking sheet and bake for 15 min or until golden brown.
To serve: slice of salmon goes great or even some cold meat of your choice (garnish with sprigs of rosemary or thyme (just for the look).
Tip: this can be made 3 weeks in advance or even the day before.

TANGY MARINATED CHEESE
Cheddar cheese
Mozzarella cheese
cloves garlic, minced
pimentos
green olives
black olives
parsley chopped
Italian seasoning
pepper
Extra-virgin olive oil

Slice pieces of cheese lengthwise and then into slices cross wire.
Alternate the slices on a platter.
Combine remaining ingredients in a bowl.
Pour over cheese.
Refrigerate for 2 hours.
Serve with French bread (baguette) or crackers.

QUICK SNACK
Option 1:
I use a normal size roti which I cut into ½.
Then I spread some cream cheese on top and fill it with salmon or spicy chicken strips.
Top with rocket leaves.
Roll up tight and cut into “wheels”.
Option 2:
Shred some lettuce.
Fill the bottom of the little pita bread.
Fill small little pita breads with filling of your choice.
Add cucumber top with paprika.

PHYLLO PASTRY
Lay this flat on a surface, layer with cold meats of your choice) top with grated cheese.
Roll up tight in plastic (cling wrap) like a sausage and freeze.
When frozen, take it out and cut into wheels, lay this flat on a baking tray and put it into the oven.
You can go wild with any filling here.

DIPS
I love humus depending on my mood I either make it myself otherwise I just purchase it.
Can chickpeas, onions, garlic, coriander and season to your taste.
Blitz with blender and voila!
Add small bit olive if it’s a bit too thick.
Serve with cracker or chips.

ROAST CHICKEN – NACHOS
(I don’t have a real name for this I just go with the flow and how my mood is for the day) LOL!
1 chopped onion
1 tablespoon olive oil
½ teaspoon cumin seeds
½ teaspoon dried oregano
chillies
2 tablespoons tomato paste
1 tablespoon white vinegar
chicken breast into strips
tortilla chips
cheese
coriander

Over medium-high heat fry onion in olive oil until onion golden brown.
Add cumin seeds and oregano stir until.
Add chillies, tomato paste vinegar and ½ cup water bring to the boil.
Reduce heat and simmer gently, stirring often to blend the flavors.
Add chicken and stir.
Arrange the tortilla chips in a single layer on a baking sheet.
Sprinkle equal portions of cheese on each chip and a spoon of chicken mixture on top.
Bake in over until cheese begin to melt a little.
With a spatula lift each tortilla chip off the baking sheet onto a platter.
Top each chip with slice of avo and garnish with coriander.
Now if you really want to go wild with the topping (depending on my mood or if I’m pressed for time I make this topping otherwise slice of avo drizzled with some olive oil and a sprig of thyme or rosemary for garnishing).
In a small bowl mix some avo with 2 tablespoon sour cream.
Chopped some coriander, squeeze some lime juice over and little bit of milk.
Add some salt to taste and top your tortilla chips.
Garnish with leaves of your choice.
Recipes: Fahiema Majiet

SNACK PLATTER IDEAS
Mogi Berenice Fugard:
PLEASE assist with snack platter ideas ON A SHOE STRING BUDGET!

Leonie Overbeek:
Slice bread (white or whole wheat and roll the slices out very very thin. Then spread them with cheese spread, fish paste, jam, peanut butter, and appropriate herbs (try tarragon with apple jam!), roll it up like a mini swiss roll in plastic wrap, and refrigerate for an hour or two. Take it out, slice and serve.

Andrea van den Bos:
You can even do the biltong shavings like this.
What I do here is I buy the “government ” store bread and cut it on the bread cutter – but longways – so you have long slices. Much easier – just cut off the crusts.
Another thing that you can try is with a roll of puff pastry spread some tomato and onion smoor with Italian herbs and grated cheese. Pizza rolls. make you own sausage rolls with puff pastry and pork sausage or boerewors. A little goes a long way.
Another thing that is coming back is the old cocktail stick thing – with the cheese viennas and little pickled onions or gherkins. I now have to make these as padkos, my family love them.

Elsabie Templeton:
Toasted ciabatta slices with variety of meaty stuff on it: thinly sliced roast beef or left over braaivleis steak with horseradish and rocket, fried baby tomatoes on mozzarella slices and drizzled with basil pesto, chicken mayo with parsley, avo and shrimps with 1000 Island dressing.
Also don’t forget some nutty bread with an old favourite like chicken liver and smoked snoek paté.
Unroll a sheet of puff pastry (if I do not make it myself I buy from WW as theirs just taste better than the rest and R25 per roll) and roll over with rolling pin until even. Then cut squares of about 3 x 3 cm with smooth knife or pizza cutter. Place on baking paper in oven at 180°C and bake just until puffed and lightly golden. Probably about 12-15 min but ovens vary. Allow the little puffed “pillows” to cool down. Put a dollop of creme fraiche or creamed cottage cheese on top and a little piece of thin smoked salmon and a sprig of chives. A small packet of salmon goes a long way with this snack and looks decadent.

Esmeralda Wildeman:
Triangle sandwiches is very cheap, like egg and mayo or chicken mayo and pilchards and mayo with herbs and spices in. Also crackers with tomato paste, cheese and grated cold meat is like a mini pizza. Try making mini pastries maybe and kebabs of choice.

Mogi Berenice Fugard”
Am definitely going to do egg mayo sarmies – always a winner, two varieties – one with a healthy splash of peri-peri sauce for the brave!
I think I must make my own liver pate tonight!!!! YES!!! It will keep till Saturday hey?
Elsabie Templeton:
Yes just put in ceramic or glass bowl and seal the top with melted butter.

Beverley Stander:
Take puff pastry spread with marmite, sprinkle cheese on it, roll up like Swiss tool, cut into slices and bake.

Naomi Schwartz:
Buy a box of sausage rolls. Bake them and you can use them like that or make mini rolls by cutting the rolls in 3 or 4 pieces. As a dip the basic tomato sauce mixed with mayo will do. You can even add a bit of sweet chilly sauce in to give it a twist.
Then you can make mini meatballs. Buy some sausage and make meatballs with that. Stick a toothpick in them and the same sauce as above can be used for a dip.
Mini frozen samoosas can also be bought and made.
Chicken drumets: The part of a chicken wing that looks like a drumstick. Throw it in a baking tray. Chuck some spices over. And bake until done.
Then packets of chips and dip is a must.

Deodette Le Roux:
Savory scones is always delicious or small samoesas available at checkers, they also have spring rolls sometimes.

Antoinette Nel:
Jy kan eiers in die helfte ook sny en die geel fyn maak en meng met mayo en in die gat van eiergeel skep.
Salty cracks met kaas en bovril op.
Klein frikkadelle.

Lida Pieterse:
Different breads with spreads and different cheeses and wine.

Florence Diplock:
Koop of knie deeg, maak mini vetkoekies met verskillende vulsels soos kaas, tuna, gemaalde vleis, ham en blaarslaai, konfyt. Jy kan basies enige iets opsit. Of pannekoek met fyn kaneel en suiker of ‘n melktert vulseltjie gaan so ver en is so lekker. Of as jy sout wil doen, sit tuna en mayo of Philchards vis smoortjie op, add tabsco of chilli poeier op na smaak. Jy kan Peri-peri ook byvoeg, hang af van smaak.

Nina Meyer:
Groente sosaties met mini frikkadel êrens tussenin en vrugte sosaties.

Judy Westcott:
Mayonnaise and chutney dip for chips or meatballs. Chilli Bites, mix sold boxes on shelf in supermarkets. Just add chopped onion. Sweetcorn fritters.

Riette Perold:
Cream crackers with cheesy marmite lol.

Carol Paulse:
Maak ‘n tafeltjie erens by jou entrance – welcome drinks – juice, hoef nie wyn te wees nie.
‘n Platter met chips en ‘n dip.

Tish Booysen:
Slices of cold roast chicken served with maybe a bottle of steers pink or mustard sauce. Goes a long way.

Ingrid Tomlinson:
Tuna vol au vent – ie; puff pastry shell case, conical or round, filled with savoury tuna, served hot it is sooooo tasty and just a bite, make them small so you can make many, goes a long way.
Also, small bite size chicken breast, cooked and marinated overnight in brown sherry and brown sugar. Wrap in half strip bacon, use toothpick to hold it together, before serving, deep fry till bacon lightly crispy. Also makes many and are always a winner with guests.
Cauliflower florettes, coated in egg and spiced flour solution, deep fried till lightly golden, also a winner. PS, You can always add powdered cheeses to the coating solution, adds a kick to the flavour.

Neven Pillay:
Build a bagel.
Photo: Ilze Riley Venter

PECAN NUT AND CINNAMON CAKE
Cake:
160 g butter
3 cups all-purpose flour
¼ teaspoon salt
¾ cup of sugar
3 teaspoons baking powder
1½ cups milk
3 eggs
2 teaspoons vanilla
1 cup of pecan nuts crushed

Topping:
90 g butter, melted
½ cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glace Icing:
1 cup icing sugar
3 tablespoons milk
½ teaspoon vanilla
Few pecan nuts for decoration

Put all ingredients for the cake except the crushed pecan nuts in your mixer and beat for 3 minutes.
Mix in the pecan nuts and put mixture into a greased oven dish. (I used a bundt pan but any square or round dish works fine)
Mix all the topping ingredients together and smear on top of the cake, use a knife to make lines through batter.
Bake at 180°C for 30 minutes.
Cool and drizzle with glaze made of mixing icing sugar with other ingredients.
Decorate with some pecan nuts.
Recipe and photo: Yasmeen Ibrahim

SKAAPMAALVLEIS OP OOP PITA BROOD
‘n Pita brood wat oopgesny is en gestop is met skaap maalvleis wat gegeur is na jou keuse en ‘n paar rooi spinasie blare is sommer baaaaie lekker!
Ek het by 500 g gaar maalvleis gevoeg:
2 eetlepels chutney
1 teelepel sout
1 teelepel swartpeper
2 eetlepel Worcestersous
1 teelepel Italian herbs
1 ui gekerf en vooraf gekarameliseer
1 eetlepel suiker

Braai die mengsel lekker deur met bietjie olie in ‘n pan op die stoof,  en bedien op lekker vars Pita Brood.
Foto en resep: Gideon Louw

BANTING FRIKKADELLE MET SAMPIOENSOUS EN GROENTE
Banting/low carb aandete: Vark frikfadelle met oond geroosterde groente, room sampioen sous en mengelslaai.
Frikkadelle:
500 g vark maalvleis
½ ui, fyngekap
¼ greenpepper, fyngekap
1 eier
2 eetlepels flax seed meel
sout, peper, paprika, mixed Italian herbs

Meng alles saam, vorm frikkadelle en bak in oond teen 180°C vir 45 minute.

Sampioensous:
Ongeveer 10 sampioene
2 koppies room
1 teelepel knoffel
½ teelepel rissies (tuisgemaak in olyfolie ingelê)
sout, peper, Italian herbs, paprika
25 ml brandewyn

Braai sampioene in botter en knoffel en sit speserye en room by. Sit brandewyn by en laat stadig kook tot room dik raak.

Groente:
Groente van keuse. Ek het broccoli, blomkool, murgpampoentjies, uie en kersie tamaties gebruik.
2 teelepels knoffel
sout en peper
Vars tiemie

Gooi bietjie olyfolie oor en bak in oond vir halfuur.
Resepte en foto: Chireen Buitendag

NAPOLITANO PIZZA
Set oven to 230 ºC
Tomato Sauce:
Add all the following into a medium size pot:
450 g tomato puree
1 onion thinly sliced
¼ cup oil
½ cup water
1 bay leaf
1 portion garlic
salt
pepper
sugar to taste (1 teaspoon)
1/8 teaspoon oraganum
1/8 teaspoon basil
Simmer for 10 minutes.

Grease a Pyrex dish:
Crust:
Mix together:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
In a jug add:
1/3 cup oil
2/3 cup milk

Make a well in center of dry ingredients pour liquid mixture in. Combine until all the dry ingredients are incorporated and your dough is not sticky.
Press dough into Pyrex dish.
Place in oven for 5 minutes.
Remove, press dough flat again with a clean dishtowel.
Reduce oven temperature to 200ºC
Cover the dough with a fairly thick layer of grated cheese.
Remove the bay leaf from tomato sauce.
Pour tomato mixture over cheese.
Cover tomato with grated cheese and add toppings of your choice. (Anchovy, bacon, pineapple mushrooms, asparagus)
Then after layering cheeese, tomato sauce, cheese and topping back in oven at 200ºC for 15 – 20 min.
Without toppings is also yummy.
Photo and recipe: Diana Faith Du Plessis-Swart

BROOD VAN VARSGEMAALDE KORINGMEEL
Daar was n vraag oor unbleached brood meel. Ek kry my meel van koring wat vars gemaal is en dus met niks behandel is nie. Van ek my brood met dit bak, suiwel, suiker en alle gewone meel gebak uitgesny het en net my brood met vars meel bak, is ek baie gesonder.
Vir ‘n broodjie wat genoeg is vir my en vroulief vir 2 dae, gebruik ek net:
1 kg vars gemaalde meel
1 pakkie gis
20 ml bruin suiker (blykbaar ‘n moet om gis te aktifeer)
20 ml margerien
5 ml sout
sade, soos lus is voor
500 ml lou water

Meng droë bestanddele sonder sade en vryf margerien, in gooi sade by en begin meng met water.
Dit maak ‘n middelmatige slap na stywe beslag. Plaas dit in gesmeerde pan.
Laat rys op warm plek tot dubbeld (ek plaas dit in oond wat op 50º C gestel is vir so 15 – 20 min en haal dan uit)
Bak dan teen 190°C vir 45 min.
Resep en foto: Pieter Pieterse

RINIE SE SAMPIOENSOUS
Resep: Rinie Louw
Foto: Gideon Louw
FOOD LOVERS RECIPES
1 ui, gesny
250 g sampioene, in dun skyfies gesny
Soteer die ui tot mooi ligbruin, voeg sampioene by en kook liggies tot droog.

Voeg by:
1 eetlepel sampioenroomsoppoeier
½ teelepel rissievlokkies
1 teelepel knoffelvlokkies
swartpeper
bietjie sout
Roer sodat die soppoeier oplos.

Voeg nou by:
250 ml room
Prut op lae hitte vir 10 minute.

VRYDAGAAND NACHOS
1 pak Nachos
1 pakkie of ± ¼ bottel tamatie pasta sous
1 houer Cottage cheese
Cheddar kaas om bo oor te strooi

Salsa:
Tamatie, rooi ui, blaarslaai, alles fyn opgesny
Om af te rond het ons guacamole gemaak en suurroom opgegooi.

Versprei nachos in bak, gooi tamatie pasta sous saam met Cottage cheese oor en top met baie kaas. Sit in die oond tot alles gesmelt is.
Bedien met jou salsa bo op en gooi hope guacamole en suurroom oor!
Resep en foto: Michelle Bekker

COETZEE SE SPITBRAAI IDEES
SPITVARKIE
Sny die spek so paar snye in, nie te diep. Vryf in met growwe sout en Worcestersous braai mix, velkant en vleiskant. Sit vark op spit. Na eerste uur kan vleiskant met sous gespuit word. Spuit velkant eers as vark amper gaar is om te keer dat vel taai raak en krakerig bly.
Sous
2 bottels Old Brown Sherry
100 ml chilli Worcestersous
4 teelepels mixed herbs
2 eetlepels fyn garlic
4 teelepels worcestersous braai mix

Braai vark vir 5 tot 7 ure afhangende van grote van vark. Spuit vleiskant nat met sous elke 30 min.

SKAAP:
Ek maak gewoonlik my sap ten minste so 24 uur voor die tyd aan.
1 goeie bottel port
suurlemoensap
so paar knoffelhuisies, grof gekap
gedroogde roosmaryn
tiemie
paar braai speserye

Gooi alles saam in een bottel en laat oornag staan.
Die skaap sny ek gewoonlik liggies op die velkant en vryf goed in met
Worcestershire braai spice of Cerebos flame drilled spice ensout en peper
Ek gebruik ‘n leë 2 liter bottel vir sous, maak gewoonlik so 2 bottels aan.
Steek ‘n gaaitjie in die prop en spuit skaap nat elke 20 min.
Ek probeer altyd bietjie meer hitte by boude en nek kry as by ribbetjies sodat alles egalig braai.
Resep en foto: Coetzee Neethling