STREEPSPEK MET GEPOSJEERDE EIER EN MAKLIKSTE HOLLANDSE SOUS
Hollandaise sous (die maklikste manier met stick blender)
Perfekte klassieke Hollandaise sonder dubbelkoker en sonder dat die sous skif of split.
3 eier gele
¼ teelepel Dijon mosterd
1 eetlepel suurlemoensap
1 druppel warm pepersous soos Tabasco
½ koppie botter

Sit die eiergele, mosterd, suurlemoensap en Tabasco in ‘n maatbeker. Pols met stick blender vir 5 sekondes.
Maak botter in mikrogolf warm tot gesmelt. Druk die stick blender in die eiergele en sit aan op hoogste spoed terwyl die gesmelte warm botter stadig in dun stroom bygegooi word. Dit sal onmiddelik dik word. Hou die sousie warm deur in bak met warm kraanwater te sit tot opdiening.
Foto:   Elsabie Templeton

ONTBYT MAALTYD
Bron:  Rina Botha
FOOD LOVERS RECIPES
Die gereg is vir 8 mense, jy kan dit vermeerder of minder maak soos verkies. Die bestanddele se hoeveelhede is ook na eie keuse.
8 snye brood, gerooster
spek
kaasworsies
gerasperde kaas
gebraaide uie (opsioneel)
6 eiers
melk
room
sout en peper na smaak
gemengde kruie
Sny die spek en kaas worsies in stukkies en braai saam in ‘n pan op die stoof tot lekker gaar.
Plaas die rooste brood in ‘n oondpan.
Versprei die gebraaide spek en kaasworsies oor die roosterbrood.
Indien jy van gebraaide uie hou, skep die uie oor die spekmengsel.
Sprinkel gerasperde kaas oor die gevulde broodjies.
Klits die eiers met melk, bietjie room, sout, peper en gemengde kruie.
Giet die eiermengsel oor die kaas en bak die gereg in ‘n voorverhitte oond tot die eiermengsel gaar is.
Skep ‘n gevuldebroodjie vir elkeeen wat lekker wil eet, Bedien met vars tamatie en vars vrugte, baie vullend.

ALMOND COUSCOUS WITH CRANBERRIES AND PINEAPPLE
I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn’t need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .
Ingredients (for 2 people)
125 g of couscous
400 ml of almond milk
1 tablespoon of honey
1 teaspoon of vanilla essence
2 slices of fresh pineapple
1 teaspoon of minced chili pepper
150 g of fresh cranberries
2 tablespoons of brown sugar
1 banana
4 tablespoons of flaked almonds
Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk into the couscous and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the couscous and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.
Enjoy your meal!
Recipe and photo Katarzyna Posłuszny
https://www.home-madepatchwork.com/

FRANSE ROOSTERBROOD SNACKWICH
Ek het die ou pan gebruik wat mens op gasstoof maak. Verkies dit bo elektriese snackwichpan.
Klits een groot eier (per snackwich) en voeg sout en peper by na smaak.
Sprei die pan met spray & cook en verhit op gas.
Doop een sny brood aan albei kante in eier en plaas in warm pan. Draai hitte van die gas effens laer.
Pak vinnig vulsel van jou keuse op, myne was as volg:
– fyn gekerfde pietersielie en rou uieringe, twee skywe ham en gerasperde kaas (opsioneel).
Doop tweede sny aan albei kante in eier en plaas bo-op.
Draai pan op gas om.
Bak stadig tot ligbruin aan albei kante en mooi gaar binne.
Resep geplaas deur Christelle van Rooyen
Foto: Resep geplaas deur Christelle van Rooyen

SPEK, EIER, BROOD EN KAAS KOPPIES
Dit lyk nou dalk nie die beste nie, maar smaak heerlik.
Smeer die ‘muffin’ pan vol botter.
Druk die brood effens plat, sny in sirkels uit en lê in die pan uit, smeer met botter.
Berei die spek voor.
Lê die spek binne in die pan, oor die brood.
Voeg een eier by, bo op die spek en sprinkel met sout en peper.
Bedek met kaas en bak in die oond tot die eier gaar is.
Ek het op 150°C vir 10min.
Hoe korter jy dit bak, hoe meer loperig is die geel.
Foto en resep deur Madelynn Duvenhage

EIER IN DIE BROOD ONTBYT
Plaas die snytjies brood in die pan soos op die foto.
Jy maak spek, sampioene en green peppers vooraf gaar.
Genoeg om op elke broodjie ‘n lekker porsie te kan sit.
Druk dan die brood plat in die middel gooi die spek mengsel op.
Breek ‘n eier oop op elke broodjie.
Geur met sout en pepper, sit kaas bo-oor en bak in die oond op 180°C tot eier gaar is en geniet.
Idee geplaas deur Jean-Marié du Plessis
Foto: Jean-Marié du Plessis

GIDEON EN VROULIEF SE LEKKER OMELETTE
1 pakkie repies spek
4 eiers ( kleinerig ) witte en gele geskei
1 koppie gerasperde kaas
1 seldery stok in die lengte dun repies gesny
½ medium tamatie gekerf
3 gekerfde sampioene
½ medium ui gekerf
Speserye na smaak ons het gebruik sout en peper en “chillieflakes”. Italian kruie en pietersielie gebruik.
Vooraf braai die uie en sampioene en voeg die tamatie by en braai n rukkie en skep uit en hou warm eenkant
Braai dan die spek en hou warm
Laat gly dan die eierwitte wat geklits is in n groterige warm pan wat vooraf gespuit is
Voeg dan bo oor dit die geel wat geklits is
Voeg dan die spek bo oor
Voeg dan die tamatie uie en sampioene mengsel oor en ook die speserye
Plaas dan die seldery oor en laastens die kaas
Laat dit vir ‘n paar minute gaar raak tot die kaas ook gesmelt is
Vou dan die hele kontrepsie dubbeld en geniet
Resep en Foto: Gideon Louw

KATARZYNA’S WAKE UP-CALL BREAKFAST
I hate getting up in the morning. Every day, the morning alarm at 6 o’clock is difficult for me. My first thought after awakening every day is the same: “I’ll go to bed earlier this evening”. Usually, everything finishes with these wishes, because “early” in the evening doesn’t exist. When I don’t have to get up early, I wake up at 8 o’clock. Then, regardless of the weather outside, my day looks different.
Today I decided to prepare a reward for myself. For these awful mornings. I prepared a breakfast which was so yummy only common sense stopped me from eating a second helping. Buckwheat flakes with almond milk, fruit and some drops of maple syrup. Ok, there were more than several drops of maple syrup, but it was a reward, wasn’t it? Mrugnięcie
Ingredients:
250ml of almond milk
5 tablespoons of buckwheat flakes
a pinch of salt
fruit (figs, grapes, banana, blueberries)
nuts (cashews, almonds)
3 tablespoons of maple syrup
Boil the milk. Add the buckwheat flakes, add a pinch of salt, mix it in and boil for 3-4 minutes, stirring from time to time. Put the boiled buckwheat flakes onto a plate. Decorate with fruit, nuts and sprinkle with maple syrup. Serve at once.
Recipe posted by Katarzyna Posłuszny
Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

CHRISTELLE SE BROCCOLI ROEREIERS
Pas resep aan vir hoeveelheid mense.
2 eiers, geklits met bietjie melk
sout en peper na smaak
vars pietersielie, fyn opgekerf
vars sprietuie, fyn opgekerf
vars brocolli, fyn opgekerf
Mozarella of kaas van jou keuse, om oor te rasper
1 na 2 snye Sasko Plus Soya & Linseed Brood

Giet ‘n klein bietjie olie of stuk botter in ‘n pan en verhit die pan.
Voeg al die boonste bestanddele behalwe die kaas en brood bymekaar en gooi in die verhitte pan.
Laat stadig op gasstoof prut tot gaar.
Skep op die brood en strooi dadelik die kaas oor (of meng kaas met items in pan as jy dit verkies).
Resep en foto: Christelle van Rooyen

BUCKWHEAT PUDDING WITH ALMONDS AND BANANA
In search of the ideal breakfast – buckwheat pudding with almonds and banana
As the Chinese proverb goes: “Eat breakfast alone, share lunch with your friends and give dinner to your enemy”. There is something to it, because according to dietitians, it is the most important meal of the day, because it should supply you with energy after the night’s rest. Apart from weekends and holidays we rarely have enough time to prepare and eat breakfast. I am searching for the kind of breakfast which will supply a lot of nutrients and let us start our day pleasantly.
Today for the first time I used buckwheat groats for preparing breakfast. I know that not everyone likes them because of their heavy “smoky” taste and smell. For breakfast I recommend using unroasted buckwheat groats. They are light and in my opinion have a slightly nutty taste, and if we only scour and soak them, the groats don’t lose their fibre and valuable vitamins.
I found the recipe for this breakfast in the book “Zielone koktajle. 365 przepisów” (“Green cocktails. 365 recipes”).
Ingredients:
60g of unroasted buckwheat groats
1 banana
3 dates
150ml of almond milk
half a teaspoon of cinnamon
fruit and almonds for decoration
Scour the unroasted buckwheat groats and soak them the day before. Drain them and blend with the banana, dates and almond milk. Decorate with fruit and almonds before serving.
Enjoy your meal!
Recipe posted by:  Katarzyna Posłuszny
Photo:  Katarzyna Posłuszny
https://www.home-madepatchwork.com/