Category Archives: Terte – Sout / Savoury Tarts / Quiches

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ONION TART

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peggy se uie tert 2tested
ONION TART
1 tablespoon olive oil
1 kg onion, sliced (use half the onions when I maked it again)
2 tablespoons chopped fresh thyme ( I use 2 teaspoons dried)
¾ teaspoon salt
¼ teaspoon black pepper
½ package refrigerated pastry dough
¼ cup crumbled Feta cheese
¼ cup shredded Swiss cheese (I use cheddar and parmesaan mixed)
1 large egg, lightly beaten Continue reading→

BUTTERNUT EN FETA QUICHE

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butternut en feta quiche

BUTTERNUT EN FETA QUICHE
Ek bak die butternut in die oond in blokkies met die butternut speserye van woolies.
Dis 4 lae filo met gesmelte botter gesmeer tussen elke laag, met die butternut eerste, feta kaas, en dan bak ek ‘n heel knoffel wat se koppie afgesny is (bietjie olyfolie oor, 20min) ek druk die huisies uit en maak dit met ‘n vurk fyn. sit in die tert

Dan meng ek my standaard quiche mengsel
4 eiers,
3/4 k room,
3/4 melk.
1/2 k cheddar kaas
sout en peper en gooi dit oor.
Dit bak +- 30min @ 180C. Jy kan enige iets in jou filo pak en die eier mengsel oor gooi en bak

BRON- Maria Liebenberg

KORSLOSE TUNA EN SPEK SOUTTERT

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KORSLOSE TUNA EN SPEK SOUTTERT
voorverhit die oond tot 180º C.
Plaas die volgende in ‘n mengbak:
135 ml bruismeel
125 ml gaar spekstukkies, of gaar ham
250 ml gerasperde cheddar kaas
2 blikkies gedreineerde tuna
2 groot, geklitste eiers
375 ml melk
1 gerasperde ui
1 teelepel visspeserye

Meng deur met ‘n lepel en skep in ‘n gesmeerde tertbak.
Bak vir 40-50 minute tot gestol en gaar. Koel effe af en bedien met slaai.
Resep en foto: Bets Lourens

BASIESE SOUTTERT

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basiese soutterttestedbasiese souttert 2

BASIESE SOUTTERT
(4 – 6 porsies)
Enige bestanddele soos koue vleis, hoender of vis kan gebruik word om hierdie sout happie in iets besonders te omskep, oorskietvleis is ideaal vir die resep
15 ml (1 eetlepel) olyfolie
15 ml (1 eetlepel) botter of margarien
1 medium ui, grofgekap
250 g kaasworsies, skywe gesny
125 g knopiesampioene, skywe gesny
30 ml (2 eetlepels) vars gekapte kruie of 10ml (2 teelepels) droë
sout en varsgemaalde swartpeper na smaak
250 ml (1 koppie) gerasperde cheddarkaas
2 ekstra groot eiers
200 ml melk
45 ml (3 eetlepels) koekmeel

Continue reading→

SAVOURY CHEESECAKE

Posted on by Posted in Kaaskoek / Cheesecake, Terte - Sout / Savoury Tarts / Quiches Leave a comment
 
 SAVOURY CHEESECAKE
I make this often when we have to cater for various functions – I will take a photo next time.

For the base:
4 oz (110 g) fresh/stale white bread crumbed coarsely in a food processor (not dry breadcrumbs, although I intend to try it with stuffing mix and extra butter)
2 oz (50 g) Pecorino Romano, finely grated (or Parmesan, or any hard Italian cheese) – I just chop it in chunks and process with the bread
2oz (50 g) melted butter (more if the bread is very dry)
freshly milled black pepper Continue reading→

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