Tag Archive | egg

Ontbyt muffin met eier


Credit: Askchefron.com

Credit: Askchefron.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside
Credit: Askchefron.com

Ingredients:
• 1 Cup all purpose flour
• 1 t sugar
• ½ t baking powder
• ½ t salt
• ½ t pepper
• 1 Cup cottage cheese
• ¼ Cup sour cream
• 4 T unsalted butter, melted and cool
• 1 large eggs
• 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
• 1 onion minced
• ¼ cup diced ham
Method:
1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.

Adapted: http://www.bestyummyrecipes.com/the-rebel

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Braaibroodjies Braai bygeregte


 Braai broodjies

Written by  Editorial Team

Braaibroodjie Recipes

In our family a “braai” is not complete without a sweet or salty “braaibroodjie” It has been part of our tradition since my kids where very small and it’s still going strong with the grandchildren. Living in George it was the best thing ever having a braai at the beach and enjoying our braaibroodjie.  Life is too short not trying all the different recipes and naturally you must not forget that there are so many different types of bread you can choose from. Big part of it is to not butter the outside as the bread must be crisp although some people prefer it with the butter on the outside, try it wthout first. What can be better than a fire burning and a glass of your favourite wine, good company and a BRAAI with BRAAIBROODJIES.

1. COTTAGE CHEESE “Braaibroodjie”

Bread of your choice – good buns

Butter or margerien

Cottage cheese, crumbs

Tomato

Gerkins thinly sliced

Basil (optional)

Mrs Balls Chutney

Thinly sliced Onions – the purple onions work well

Layer :

Butter the slices bread and add:

Cottage cheese

Tomato

Onions

Mrs H. S. Ball’s Chutney

Basil

Onions

Tomato

Cottage Cheese

Gerkins

Cover with buttered bread and

Braai until golden brown and make sure the onions and tomato are cooked through

2. APPEL & CHEESE “Braaibroodjie”

Bread of your choice

Butter or margerine

Grated cheddar cheese

Apples, the green apple works the best, cut it in half, and then cut in thin slices, so that it is nice and round.

Mayonnaise

Chillies cut in small pieces (optional) You can use a spice that you like.

Layer:

Butter the slices bread and add:

Good portion of grated cheddar cheese

Mayonnaise

Chillies

Apples to cover the entire bread

Mayonnaise

Cheddar Cheese

Place other buttered slice of bread on the top and press tightly together.

Good idea is to fasten the bread with a thin string or sewing thread and

Braai slowly to ensure the apples are cooked.

3. TRADITIONAL  “Braaibroodjie”

Bread of your choice

Butter or margerine

Cheese – cheddar

Tomato

Onions

Rainbow black pepper

Layer:

Butter the slices bread and add:

Grated or slices cheese

Tomatoes sliced

Onions thinly sliced

Grind black pepper on the onions

Cheese

Cover with buttered bread and

Braai until cooked.

4. SWEET “Braaibroodjie

Bread of your choice

Butter or margerine

Grated cheese, must be grated quite course

Apricot jam, not the runny time, if possible nice sliced of whole apricots.  If you only have the runny type, mix it with the cheddar cheese.

Layer:

Butter the slices bread and add:

Grated cheese

Apricot Jam

Grated Cheese

Place buttered bread on top and

Braai to perfection

5. GARLIC “Braaibroodjie”

Bread of your choice

Butter or margerine

Mozzarella cheese

Garlic

Black pepper – Rainbow

Oregano thinly sliced or you can use dried type

Layer:

Butter the bread and add:

Mozzarella cheese sliced

Garlic spread thinly

Grate black pepper

Sprinkle oregano

Mozzarella cheese thinly sliced

Place butter slice on top and

Braai

6. SPICY “Braaibroodjie”

Bread of your choice

Butter or margerine

Cheese, grated

Tomatoes

MR  H.S. Ball’s Chutney

Aromat

Layer:

Butter the bread and add:

Place grated cheese heavily on bread

Spread Mrs Ball’s chutney on the cheese

Add the Aromat

Place sliced tomatoes

Cover with cheese again

Place buttered bread on top and

Braai slowly.

*

BOEREWORS BRAAI BROODJIE

Gerasperde kaas

Tamatie en uie smoor of Chakalaka of Rhodes se tamatie mengsels of Miami se tamatie mengsels in blikkies

Gaar boerewors

Boerewors braaibroodjie

Boerewors braaibroodjie

Breakfast braai broodjies

Breakfast braai broodjies

Herderspastei


Herderspastei-idees

Herderspastei-idees

Herderspastei

Sanchen Grobler

1 ui, fyn gekap
1 sny brood, korsies verwyder en gekrummel
olie
60 ml gladde maaskaas
500 g maalvleis
4 aartappels, geskil en in stukke gesny
1 tamatie, ontvel en fyn gekap
50 ml suurroom
sout en varsgemaalde swartpeper
50 ml cheddarkaas, gerasper
10 ml worcestersous
paprika
30 ml tamatiepasta
1 ekstra groot eier, geklits
Voorverhit oond 180 grade. Bespuit oondvaste bak met kleefwerende kossproei. Soteer ui in olie tot sag. Voeg maalvleis by, roerbraai tot gaar. Voeg tamaties by, geur met sout en peper. Voeg worcestersous en tamatiepasta by en meng deur. Verwyder van hitte en voeg broodkrummels en eier by en meng goed. Kook aartappels in genoeg soutwater tot sag. Dreineer en druk goed fyn.
Voeg maaskaas en suurroom by en meng deur. Skep lae van maalvleis en aartappels in voorbereide oondbak en eindig met aartappel. Strooi kaas en paprika oor en bak 25 minute lank.

 

Ouma Dinie se Herderspastei
1 ui, fyngekap olie
500g maalvleis

1 tamatie, ontvel en fyn gekap
sout en varsgemaalde swartpeper

10ml Worcestersous
30ml tamatiepasta

1 ekstra groot eier, geklits
1 sny brood, korsies verwyder en gekrummel.

60ml gladde maaskaas
4 aartappels, geskil en in stukke gesny

50ml suurroom
50ml Cheddarkaas, gerasper

paprika na smaak
Voorverhit die oond tot 180C. Bespuit ‘n oondvaste bak met kleefwerende kossproei. Soteer die ui in olie tot sag. Voeg die maalvleis by en roerbraai tot gaar. Voeg die tamatie by en geur met sout en peper. Voeg die Worcestersous en tamatiepasta by en meng deur. Verwyder van die hitte en voeg die broodkrummels en eier by en meng goed.
Kook die aartappels in genoeg soutwater tot sag. Dreineer en druk goed fyn. Voeg die maaskaas en suurroom by en meng deur. Skep lae van die maalvleis en aartappel in die voorbereide oondbak en eindig met aartappel. Strooi kaas en paprika oor en bak 25 minute lank of tot goudbruin bo-op

Sjokolade Mousse Koek


Sjokolademouse rol koek - photo hersheys.png

Sjokolademousse rol koek – photo hersheys.png

Sjokolademousse-rolkoek

 

Marlien Viljoen

Vulsel
200 g (2 plakke) donker sjokolade, gekap
250 ml (1 k) room
3 eiers
80 ml (1/3 k) strooisuiker
2 ml (½ t) bakpoeier
125 ml (½ k) koekmeel
60 ml (¼ k) kakao
Knippie sout
Kakao en versiersuiker om oor te sif
1. Maak eerste die vulsel: Smelt die sjokolade en room saam tot glad. Verkoel tot koud.
2. Voorverhit die oond tot 200 °C en voer ’n gesmeerde rolkoekpan met bakpapier uit (sodat dit teen die kante van die pan opstaan). Spuit liggies met kleefwerende kossproei.
3. Skei twee van die eiers. Klits die eiergele, die heel eier en strooisuiker goed saam tot liggeel en dik.
4. Sif die bakpoeier, meel, kakao en sout oor en vou versigtig met ’n metaallepel in.
5. Klits die eierwitte tot stywe punte vorm en vou ook in.
6. Giet in die pan, smeer liggies gelyk en bak vir 10 minute tot gaar. (Toets deur liggies met jou vinger op die koek te druk. As dit terugspring, is dit gaar.)
7. Sif ’n bietjie kakao en versiersuiker op ’n klam vadoek en keer die koek daarop om. Trek die bakpapier af en rol die koek in die vadoek op. Laat só afkoel.
8. Haal die sjokolademengsel uit die ys¬kas en klits tot lig en donsig. Rol die koek oop, smeer die mousse op en rol weer op. Sif nóg versiersuiker en kakao oor………

Sjokolade Sponskoek

Natasha De Jager Viljoen

1 koppie suiker
1 koppie meel
½ koppie warm sterk koffie
3 t bakpoeier
2 eetlepels kakao
1 t sout
½ koppie olie
1 t vanilla essence
4 eiers geskei

Sjokolade Mouse
250 ml Stork Cremendous ( of enige ander room)
1 blik gekookte kondensmelk
3 eetlepels kakao

Bereiding
Voorverhit oond op 180 grade C

Tripple Mousse Cake-Source Unkown

Tripple Mousse Cake-Source Unkown

Tripple Mouse Cake
Natasha De Jager Viljoen

Master chef Australia
1/2 cup chocolate syrup
1 pkg. chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup Sour Cream
1 pkg. Cream Cheese, softened
1 cup sugar
1 can evaporated milk
4 squares BAKER’S Semi-Sweet Chocolate, melted
1 cup Whipped Topping

Heat oven to 375ºF. Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with ORLEY WHIP

Dadelhappies


Dadel happies-brono onbekend

Dadel happies-brono onbekend

Dadelhappies

250 gr botter

250ml suiker

500 gr dadels fyngesny

1 eier goed geklits

1 pak marie beskuitjies fyngerol

klapper.

Smelt botter, suiker. Voeg dadels en eier by en roer en prut tot eier mooi egalig deur gemeng is. Roer beskuitjies by. Haal van stoof af, laat net effe afkoel.

Rol in balletjies en rol in klapper of druk plat in bak en sprinkel klapper bo-oor en sny in blokkies of vingers.

Gevulde pampoen


Gevulde Pampoen - Bron onbekend

Gevulde Pampoen – Bron onbekend

Gevulde Pampoen

Ilse Mynhardt van Wyk

1 Pampoen ongeveer so 30-40 cm in deursnee (Ek verkies die Crown pampoen bo die gewone wit boerpampon omdat hulle ‘n dieper bak maak as die plat boerpampoen)
Sout en varsgemaalde swart peper
Kwart ou brood in blokkies gesny van so 1cm x 1cm
250 g blokkies kaas (mengesel van cheddar en gouda)
3 t knoffel
1 pakkie bacon bits, gebraai to crispy, afgekoel (jy kan die uitlos vir ‘n vegetariese dis)
¼ k fyn gekapte spring onions
1 t tiemie
1 k Room
1 pakkie mushroom soppoeier
1 k water
1 eier

Sit oond op 180C
Sny die pampoen se bokant oop sodat jy ‘n pot en ‘n deksel het. Ek het agtergekom om die mes so half skuins na die middel in te druk werk baie beter as wat jy hom reguit af probeer indruk.
Verwyder nou al die pitte en drade. (As jy hierdie net so nat in die grond gedurende die somer maande druk, gaan jy meer pampoene he as wat jy ooit kan opeet. Jy en die hele buurt!!!)
Strooi die binnekant sommer goed met die sout en peper, bietjie meer peper as sout want onthou jy gaan kaas en bacon ook insit.
Gooi die brood, kaas bacon en spring onions, tiemie in ‘n bak en roer goed deurmekaar
Skep in die pampoen.
Meng soppoeier met water.
Meng room en eier by
Klits goed
Giet oor die vulsel.
Jou pampoenpot moet kan toemaak sonder dat die vloeistof uitloop. Jy gaan dalk so bietjie van die room mengsel oor he or jy gaan bietjie extra room moet bygooi. Dit hang maar af hoe groot jou pampoen is.Sit jou pampoen deksel op.
Sit waspapier op ‘n bakplaat.
Sit die pampoen op die plaat en bak vir ongeveer 2 ure.
Loer na 90 minute. Als moet nou borrel en kook.
Ek los gewoonlik die laaste 20 minute my pampoen deksel af sodat bietjie van die pampoen se water kan wegkook.
Jou pampoen is reg wanneer die vleisgedeelte van die pampoen baie sag is wanneer jy dit steek met ‘n mes.
Onthou die skil sal heel moontlik hard bly as jy ‘n crown gebruik, maar as jy boerpampoen gebruik kan hy sagter wees sodat jy hom skywe kan sny.
Wees nou baie versigtig want die pampoen is WARM en SWAAR.
Laat die pampoen so 20 minute rus voor jy hom bedien.
As jou skil te hard is om te sny kan jy ‘n opskeplepel vat en al die binnegoed deurmekaar roer en dit net so bedien in die pampoen pot.
As jou skil sag genoeg is om te sny kan jy dit in skywe sny soos ‘n koek


Chocolate coconut slices

Chocolate coconut slices

Chocolate Coconut Slices

Source Unkown

Summary: Chocolate coconut slices – a heavenly combo of richness of chocolate topped with goodness of coconut with few slices of almonds thrown in to add a nutty flavour.

Ingredients
•For chocolate layer
•Butter (unsalted and softened) : 1 stick or 113 gm
•Sugar (light brown) : 1/2 cup
•Salt : 1/4 tsp
•Egg (large) : 1
•All-purpose flour : 1/4 cup
•Baking powder : 1/4 tsp
•Cocoa powder : 1/4 cup
•For coconut layer
•Coconut (shredded and sweetened) : 1 1/2 cup
•Sugar : 3/4 cup
•Egg : 1
•Milk : 1/2 cup
•Vanilla extract : 1 tsp
•Almonds (slivers) : a handful

Instructions
1.Preheat the oven to 375 F.
2.Lined a 9 inch square pan with parchment paper. Grease the paper along the base and side of the pan; leave the overhang edges of the paper as it is.
3.Melt the butter in microwave and add the light brown sugar, whisk them together till it becomes light and fluffy. Beat the egg into it and whisk them till combined.
4.In another bowl sift the flour with salt and baking powder and mix the cocoa powder well with the flour.
5.Slowly add the flour and cocoa mix into this egg-butter mixture and with the help of a rubber spatula mix it until just combined.
6.Do not overmix the batter.
7.Pour this cocoa batter into the prepared square pan and bake for 10-15 minutes.
1.While the cocoa or chocolate layer is baking in the oven, lets prepare the coconut layer.
2.Mix all the ingredients mentioned for the coconut layer, until just combined. The mixture should not be liquid but a semi solid mass, if requires lessen the amount of milk mentioned in the recipe.
3.After 15 minutes, take out the chocolate layer from the oven, check whether it is done or not and then add the coconut layer over it.
4.Spread the coconut layer evenly over the chocolate layer.
5.Bake in the oven for another 20-25 minutes.
6.Cool in the pan for 10 minutes and then cut it into slices of desired shapes and sizes (mine yield 12 rectangular slices), and completely cool it in the wire rack before serving.