VINNIGE BILTONG TERT
1 rol “puff pastry”, rol dun uit en sit in tert borde of een tert bak
Meng:
6 eiers
250 ml room
250 ml melk
sout en peper

Pak nou ‘n laag fyn gesnyde biltong op kors.
Gooi mengsel bo-oor.
Strooi een koppie gerasperde kaas bo-oor
Bak tot goudbruin en gestol by 180°C.
Bron en foto: Marie Grobler

SOUTTERT
2 koppies melk
4 snye brood
1 koppie kaas
1 koppie gesnyde worsies
1 koppie ham gekap of blikkie boelie beef fyngedryk
1 ui gerasper
½ teelepel sout
Knippie mosterdpoeier
knippie rooipeper
100 ml koekmeel
2 eiers
Kook die melk. Sny brood se korsies af en druk fyn in die melk. Skep in ‘n mengbak en voeg die kaas, gesnyde worsies, ham gekap of blikkie boelie beef fyngedryk, ui gerasper sout, mosterd poeier, rooipeper, koekmeel, eiers (tot skuim geklits) bymekaar en meng goed. Skep in’n gesmeerde tertbak en bak tot styf en gaar so 30 min. By 180ºC.

Resep en foto: Marinda van Tonder

SPINACH AND FETA QUICHE
1 packet spinach shredded
1 onion chopped fine
3 table spoons cultured cream (mascarpone or creme franchise etc.)
2 pieces feta – cubed small
12 eggs
Milk
Half teaspoon baking powder
Salt
Pepper
Butter/coconut oil
2 pie dishes
Spray and cook or butter
Spray the pie dishes with spray and cook.
Fry off the onion and spinach with the butter or coconut oil and a little salt till the onions are glassy then add creme.
Place spinach in dishes and sprinkle feta.
Whisk eggs with some milk, baking powder and pepper. Remember that feta and spinach are both salty so only a very little salt if you have to, I don’t.
Pour mixture over the top and cover with cling film.
Microwave for 7 minutes at 70% and leave to stand for 5 min. If still a little runny then again up to 2 minutes at 100% checking every after first min and leave to stand again. It will keep cooking a little while standing.
Slice, serve and enjoy!
Roxi Pijper

SALM EN PHYLLO QUICHE
4 Phylo deegvelle
3 heel grasuie, gekap
3 eiers
175 ml room
Feta kaas, verkrummel (hoeveelheid na smaak)
4 plakkies gerookte salm, in stukkies gesny
4-6 vars aspersies, geblanseer en in stukkies gesny
sout en vars swart pepper, na smaak

Klits die eiers en room saam. Voeg die ander bestanddele by behalwe die phylo deeg. Op jou werkblad neem 1 vel phylo en smeer dit met gesmelte botter. Plaas die volgende laag deeg op en smeer weer met botter, herhaal tot al 4 velle opmekaar is en eindig met botter. Sny die deeg in 12 ewe groot vierkante. Sit die deeg in ‘n kolwyntjie pan en gooi die vulsel in. Bak so 20 min teen 180ºC of tot mooi bruin en die vulsel gestol het. Geniet warm of koud.

Foto en Resep:  Ilona Turner

ONTBYT QUICHE
Brosdeeg uitgerol en in bak gesit en blind gebak vir so 20 min.
1 groot uie en n paar stingels prei.
Pak gesnipperde soek
Braai alles in pan tot mooi bruin.
Sout en peper en spesery na smaak
Laat die deeg n rukkie staan.
Gooi gerasperde kaas in die bak versprei dit oor die bodem.  Gooi die uie mengsel oor die kaas.  Klits 4-6 eiers met halwe koppie melk en halwe koppie room en gooi oor die mengsel.
Gooi nog gerasperde kaas oor en bak in oond tot gaar.
Bron:  Ertjies de Witt

BUTTERNUT AND BILTONG QUICHE
2 cups diced, peeled butternut
1 tablespoon olive oil
salt and pepper
¾ cup Greek yogurt
6 large eggs
1/2 teaspoon baking powder
4 chopped mushrooms
1/2 cup crumbled Blue cheese
1 cup grated Cheddar cheese
1 cup finely sliced biltong
1 cup fresh baby spinach
fresh coriander , for garnish

Preheat oven to 180*C.
Spray a quiche pan (or foil baking tray) generously with spray and cook.
Combine butternut squash and olive oil on a baking tray. Sprinkle with salt and a few grinds of fresh pepper, toss to coat. Roast in oven for 15 to 20 minutes or until tender and slightly golden.
Lightly beat the eggs in a bowl and add baking powder, Greek yogurt and salt and pepper. Mix until smooth. Add baby spinach , stir and set aside.
Pour egg mixture into prepared quiche pan. Sprinkle with Blue cheese and half of the Cheddar cheese.
Add biltong, mushrooms and butternut a few pieces at a time until all bacon and veggies are added. At first they will sink into the egg mixture, but towards the end they will stay near the surface.
Sprinkle remaining Cheddar cheese on top.
Bake for 35 to 40 minutes or until top is light golden brown and center no longer wiggles when quiche is gently rocked side to side. If quiche looks golden, but center is not done, cover lightly with a piece of non-stick foil, or a piece of regular foil that has been sprayed with cooking spray.
Remove from oven when done and allow to rest for 10 minutes before serving. Garnish the top with fresh coriander , if desired.

Photo & Recipe: Louise Venter

UIETERT

Ek het hierdie resep opgespoor en ek dink as jy die kors uitlaat, sal dit nog steeds stol.
Uievulsel vir uietert:
500 grm uie, geskil en in ringe gesny.
25 ml botter of marg.
2 Eiers.
1 Eierwit.
200 ml melk.
200 ml gerasperde cheddar-kaas.
Sout, peper na smaak.
Kook uieringe 5 min in soutwater en dreineer goed. Smelt botter in groot braaipan en soteer uie daarin tot dit begin verkleur. Skep in gesmeerde bak. Klits eiers, eierwit en melk saam, voeg kaas by en gooi oor uie. Geur met sout, peper en bak 20 min by 200 gr C. Verlaag hitte tot 180 gr C en bak verdere 10-15 minute of tot gestol. (Bedek met foelie as tert te bruin word bo-op) sit warm of koud voor. 4-6 porsies.
Bron:  Esme Mostert

MARIAN SE SPINASIE QUICHE

300g Pak baby spinasie
Klein pakkie Klein tamaties
200g Bakkie honey en vanilla cream cheese
100g Pakkie rosemary koekies
1 Uie
2Eetlepel Knoffel
Sout en peper
Genoeg Mozarella cheese
4 Eiers
Braai uie en knoffel en gooi gekerfde spinasie by. Maak net warm en haal af
Maak koekies fyn
Gooi als bymekaar en meng
Skep in muffin pannetjies en bak vir +_20min teen 160

Resep en fot Marian van Deventer

CHARMAINE SE KORSLOSE TUNATERT
50 g (60 ml) botter
100 ml koekmeel
5 ml sout
Knoffel sout
Dille
600 ml melk
2 blikke tuna, gedreineer en gevlok
1 uie gerasper
2 eetlepels kruie Roomkaas
100 g (250 ml) gerasperde Cheddarkaas
2 eiers geklits
Rooipeper

Maak witsous van die botter, meel, sout, knoffelsout, Dille en melk. (Ek maak dit sommer in Mikrogolf deur alles in Mikrogolf bak te plaas en op hoog te mikrogolf vir ongeveel 8 minute maar ek roer dit elke 2 min en hou dop dat dit nie oor kook nie.)
Voeg die res van die bestanddele behalwe die rooipeper  by en meng.
Skep in ’n gesmeerde oondbak met ’n volume van 2 liter.
Bak 20-30 min op 180°C
Sit bietjie rooipeper oor. (Opsioneel)

Resep en foto:  Charmaine Timmerman

SPINACH AND FETA QUICHE
30 ml olive oil
6 baby leeks,
10 ml crushed garlic,
300 g spinach chopped,
1 punnet of mushrooms sliced,
a hand full of grated cheddar cheese plus
2 hand fulls of black pepper feta cheese crumbled
and a hand full of chopped picnic ham.
Fry leeks and garlic add mushrooms then spinach, fry for a few min. Add cheeses and ham.
Place in a greased dish.
Beat 4 eggs,
125ml self raising flour and
375ml milk, pour over the mixture and bake for 25 to 30 min at 180 degrees.

Foto en resep:  Miranda Whitfield
Tweede foto: Petro Borchard
Dit was my weergawe – ek het groot muffin pannetjies geline met spek en individuele pasteitjies gemaak.