Serves 8
Preparation time: 50 minutes
Cooking time: 25 minutes
Oven temperature: 180°C

• 3 small brinjals, sliced
• olive oil
• sesame seeds
• 2 French loaves, sliced
• sliced radish, cucumber strips and rocket leaves, to garnish Tzatziki
• half a cucumber, grated
• 250ml Greek yoghurt
• 1 large clove garlic, crushed
• 20ml chopped fresh coriander

1 Tzatziki Sprinkle the cucumber with salt. Leave to drain in a colander for 30 minutes. Rinse with cold water, then squeeze the juice out of the cucumber. Mix the cucumber with the remaining tzatziki ingredients.

2 Sprinkle the brinjal slices with salt and set them aside for 30 minutes. Wipe the brinjal slices clean with a cloth or paper towel.

3 Lay the slices out onto a greased baking tray. Drizzle with olive oil and sprinkle with sesame seeds.

4 Roast in a preheated oven for 15 minutes. Turn each slice over and continue to roast until soft and golden brown.

5 Toast the slices of French loaf then place a brinjal slice onto each one and top with a small spoonful of tzatziki. Top with a slice of radish and sprinkle with extra sesame seeds. Add a few cucumber strips and rocket leaves to the tray to garnish.
Photo: Sa-Eeda Daniels

LEKKER BROODVINGERS

Meng 250 g margarien, met 1 pakkie wit uie soppoeier en marmite, sny dan genoeg brood in lekker vingers, smeer die brood vingers daarmee. Pak op ‘n bakplaat en droog in die oond soos mens beskuit uitdroog. Bere in lugdigte houer en eet as ‘n lekker middag ” snackie” saam met jou koffie of sny die vingers mooi klein en fyn en bedien dit saam met jou “drankies”

Hierdie lekker reseppie is vir ons gegee deur  Ninnie Du Toit.
Baie baie dankie

HOENDERBALLETJIES MET ‘N MOSTERD DOOPSOUS
3 eetlepels fyn semolina
350 ml hoenderekstrak
230 g gekookte hoender
230 g gekookte ham
1 teelepel gekapte pietersielie
sout en peper na smaak

Vir die bedekking:
1 geklitste eier
2 eetlepels fyn semolina

Vir die doopsous:
120 ml room
1 eetlepel Dijonmosterd

Meng die semolina met die hoenderekstrak. Bring tot kookpunt en prut vir 2 minute terwyl aanmekaar geroer word. Voeg die fyngemaakte hoender, ham en pietersielie by. Geur deeglik met sout en peper en laat afkoel sodat dit kan styf word. Rol in klein balletjies, doop in eier en rol in die semolina. Braai in warm olie tot goudbruin. Dreineer op kombuispapier en bedien met die gemenge room en Dijonmosterd doopsous.

Bron: Adam Cloete

It’s tailgating time again! We are making these Sausage Biscuits Bites for the game this weekend. We’ve made these several times; they are SO good! You can roll the sausage and cheese into balls ahead of time and assemble the biscuit bites when you are ready to bake them. I was worried that these biscuit bites would be greasy, but they weren’t. I used Tennessee Pride sausage and Pillsbury Grands Jr biscuits – that might make a difference. These are great for breakfast, lunch, snack or dinner. Chicken Legs highly recommends serving these with some warm maple syrup.
2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 cups shredded cheddar cheese

Preheat oven to 400.

Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

It’s tailgating time again! We are making these Sausage Biscuits Bites for the game this weekend. We’ve made these several times; they are SO good! You can roll the sausage and cheese into balls ahead of time and assemble the biscuit bites when you are ready to bake them. I was worried that these biscuit bites would be greasy, but they weren’t. I used Tennessee Pride sausage and Pillsbury Grands Jr biscuits – that might make a difference. These are great for breakfast, lunch, snack or dinner. Chicken Legs highly recommends serving these with some warm maple syrup.

Neem jou snye brood, bruin of wit, rol dit lekker plat met ‘n koekroller, meer dit lekker dik met maaskaas, pak ham op, smeer mosterd op die ham, sny agurtjies, pak bo op die ham. Rol dan lekker styf op en maak styf toe in kleefplastiek soos ‘n “christmas cracker” sit in die yskas oornag. Voor bediening, haal uit plastiek, sny mooi wielietjies en pak op jou borde saam met ander koue vleis. Die variasie is lego, mens kan opsit net waarvan jy hou. Geniet dit.
Helene Kluge

BILTONG EN BLOUKAAS TERTJIES
Hierrie goetertjies is baie lekker en gou en maklik om te maak! Ekt dit gemodify na kleiner happies en dit gehalveer want die resep se dis vir vier wat te veel is vir my en vroulief.

1 pakkie blaardeeg
80 g biltong, wat gekerf is
bloukaas
2 eiers
½ koppie room

Rol deeg uit en druk ronde sirkels wat in jou pannetjies pas en plaas in panne.
Plaas gekrummelde blou kaas in panne asook gekerfde biltong.
Meng twee eiers met ‘n halwe koppie room en giet oor blou kaas en biltong in pannetjies.
Plaas in voorvehitte oond van 180ºC vir ± 25 minute en siedaar – ekt dit self gemaak nie tinie nie!
Resep en foto: Gideon Louw

SYLVIA SE BROOD WIELIETJIES
Sny ‘n ongesnyde witbrood in sy lengte nie te dun of te dik nie.
Smeer ‘n 1/3 met smeerkaas, ‘n 1/3 met pesto en ‘n 1/3 met marmite gemeng met botter of enige smeer wat nie sal loop nie.
Sit ‘n dun kaasworsie of viennaworsie in die middle en rol hom styf op.
Draai dit dan in foil soos ‘n worsie.
Sit oornag in yskas.
Neem dit net so saam in die foil en jy kan dit in dun skyfies sny as jy by jou bestemming aankom. Dan sal die broodjie nie uitdroog nie.
Resep en foto: Sylvia Carstens

pie dough
Mozzarella Cheese, cubed
(one 1″ cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Wood Toothpicks
Oil for frying
Cube the cheese into 1” cubes.
Put each biscuit into four pieces.
Place a cube of cheese inside each biscuit quarter. Roll the biscuit dough around the cheese and pinch it together to seal the dough… this is your bomb.
Wrap each rolled bomb in a whole slice of bacon and secure it with a toothpick.
In deep fryer, or pot, heat oil to 350 degrees F.
Fry only a few bombs at a time as you do not want them to stick together.

Drain on paper towels.

RESEP INGESTUUR DEUR- Ria Jacobs

FOTO- Ria Jacobs

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