APPLE AND HAZELNUT BIRCHER MUESLI
APPLE AND HAZELNUT BIRCHER MEUSLI
INGREDIENTS :
You will need to start this recipe a day in advance.
2 cups (180g) rolled oats
1 1/2 cups (375ml) apple juice
1 granny smith apple, peeled, cored, coarsely grated
3/4 cup (180g) Greek-style yoghurt
1 tsp vanilla extract
1/2 cup (75g) toasted hazelnuts, coarsely chopped
1/4 cup (40g) pistachios, coarsely chopped
1 tbs toasted sesame seeds
1 tsp ground cinnamon
1/4 cup (60ml) honey
DIRECTIONS:
Combine the oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.
Add the apple, yoghurt and vanilla to the oat mixture and stir to combine.
Combine the hazelnuts, pistachios, sesame seeds and cinnamon in a small bowl.
Spoon the oat mixture evenly among serving bowls. Drizzle with honey and sprinkle with the hazelnut mixture. Serve immediately.
Bron: Sarah Hobbs
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS :
You will need to start this recipe a day in advance.
2 cups (180g) rolled oats
1 1/2 cups (375ml) apple juice
1 granny smith apple, peeled, cored, coarsely grated
3/4 cup (180g) Greek-style yoghurt
1 tsp vanilla extract
1/2 cup (75g) toasted hazelnuts, coarsely chopped
1/4 cup (40g) pistachios, coarsely chopped
1 tbs toasted sesame seeds
1 tsp ground cinnamon
1/4 cup (60ml) honey
DIRECTIONS:
Combine the oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.
Add the apple, yoghurt and vanilla to the oat mixture and stir to combine.
Combine the hazelnuts, pistachios, sesame seeds and cinnamon in a small bowl.
Spoon the oat mixture evenly among serving bowls. Drizzle with honey and sprinkle with the hazelnut mixture. Serve immediately.
Bron: Sarah Hobbs
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST SANDWICHES AND FRENCH TOAST:
AMAZING BREAKFAST
Tip - once you crack open the egg on top of tomato slice, add touch of water to pan and cover with a lid for a cpl minutes to allow egg to cook
Bron: The Blind Lady Cafe
Bron: The Blind Lady Cafe
BREAKFAST FOR DAD
BREAKFAST FOR DAD
Just take a round bun & empty the filling.
Spread with butter and then cheddar cheese, sausage & eggs.
Add salt & pepper.
Bake it the oven till egg white is set & ready to eat
Serve hot with baked Tomato on the side
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BACON BREAKFAST SANDWICH WITH FRIED EGG AND AVOCADO
BACON BREAKFAST SANDWICH WITH FRIED EGG AND AVOCADO
Open faced fried egg sandwiches with sweet, salty, and cool and creamy avocado.
Servings: makes 2 servings
Prep Time: 5 minutes
Cook
Time: 5 minutes
Total Time: 10 minutes
INGREDIENTS:
1 teaspoon bacon grease or butter
4 eggs
4 slices bread, lightly toasted (I used multigrain)
2 avocados, sliced
8 slices bacon, cooked
Salt and pepper to taste
Little bit of chutney or sauce of your choice
DIRECTIONS:
Heat the bacon grease in a pan over medium heat, add the eggs and fry sunny side up, about 2-3 minutes.
Assemble sandwiches and enjoy.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON EGG & TOAST BREAKFAST MUFFINS
BACON EGG & TOAST BREAKFAST MUFFINS
12 slices of white bread
1 4-oz. can of chopped green chiles
10 eggs
1 1/2 Tbsp. Spices to taste
1 1/2 cups shredded cheddar cheese
6 slices cooked & crumbled Farmland bacon
DIRECTIONS
Use a large biscuit cutter to cut circles out of the bread slices.
Press the circle of bread into a muffin tin to line the bottom.
Spread a teaspoon of chopped green chiles over the bread.
Whisk together eggs and half and half.
Pour into each muffin tin cavity.
Top each muffin with cheese and crumbled bacon.
Bake at 350 degrees for 15-20 minutes or until cooked through.
Allow to cool before removing them from the muffin tin.
Bron: getcreativejuice.com
Plasing & Fotoo: Joey Krugere /WATERTAND RESEPTE VIR OUD EN JONK
BACON EGG & TOAST BREAKFAST MUFFINS
12 slices of white bread
1 4-oz. can of chopped green chiles
10 eggs
1 1/2 Tbsp. Spices to taste
1 1/2 cups shredded cheddar cheese
6 slices cooked & crumbled Farmland bacon
DIRECTIONS
Use a large biscuit cutter to cut circles out of the bread slices.
Press the circle of bread into a muffin tin to line the bottom.
Spread a teaspoon of chopped green chiles over the bread.
Whisk together eggs and half and half.
Pour into each muffin tin cavity.
Top each muffin with cheese and crumbled bacon.
Bake at 350 degrees for 15-20 minutes or until cooked through.
Allow to cool before removing them from the muffin tin.
Bron: getcreativejuice.com
Plasing & Fotoo: Joey Krugere /WATERTAND RESEPTE VIR OUD EN JONK
BACON & EGG PIE
BACON & EGG PIE
1 tablespoon olive oil
2 medium brown onions, chopped
350g rindless shortcut bacon rashers, fat removed, halved, sliced
1 3/4 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 1/3 cups grated reduced-fat tasty cheddar
8 eggs
1/2 cup pure cream
METHOD:
Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add bacon. Cook, stirring, for 5 minutes or until browned. Remove from heat. Cool.
Preheat oven to 200C/180C fan-forced. Place a baking tray in oven. Grease a 6cm-deep, 20cm round (base) springform pan. Using base of pan as a guide, cut 1 circle from 1 pastry sheet. Line base of prepared pan with pastry round. Cut remaining pastry sheet into 3 equal strips. Line side of pan with pastry, trimming to fit and pressing edges together (you will have some leftover pastry).
Spoon half the bacon mixture into pan. Sprinkle with 1 cup cheese. Whisk 4 eggs and cream together in a jug. Add to pan. Sprinkle with remaining bacon mixture. Make 4 holes into mixture in pan. Crack 1 egg into each hole. Sprinkle with remaining cheese. Season with pepper. Fold 1cm of pastry over at top edge.
Place on hot tray in oven. Bake for 45 to 50 minutes or until pie is firm to touch (cover pie loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Serve.
Bron; Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
1 tablespoon olive oil
2 medium brown onions, chopped
350g rindless shortcut bacon rashers, fat removed, halved, sliced
1 3/4 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 1/3 cups grated reduced-fat tasty cheddar
8 eggs
1/2 cup pure cream
METHOD:
Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add bacon. Cook, stirring, for 5 minutes or until browned. Remove from heat. Cool.
Preheat oven to 200C/180C fan-forced. Place a baking tray in oven. Grease a 6cm-deep, 20cm round (base) springform pan. Using base of pan as a guide, cut 1 circle from 1 pastry sheet. Line base of prepared pan with pastry round. Cut remaining pastry sheet into 3 equal strips. Line side of pan with pastry, trimming to fit and pressing edges together (you will have some leftover pastry).
Spoon half the bacon mixture into pan. Sprinkle with 1 cup cheese. Whisk 4 eggs and cream together in a jug. Add to pan. Sprinkle with remaining bacon mixture. Make 4 holes into mixture in pan. Crack 1 egg into each hole. Sprinkle with remaining cheese. Season with pepper. Fold 1cm of pastry over at top edge.
Place on hot tray in oven. Bake for 45 to 50 minutes or until pie is firm to touch (cover pie loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Serve.
Bron; Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST PIES
BREAKFAST PIES
Preparation time:
10 mins
Cooking time:
20 mins
Makes: 6
2 sheets frozen ready-rolled puff pastry, partially thawed
6 thin slices pancetta
2 medium tomatoes, deseeded, chopped
3 eggs, whisked
1 Tbsp finely chopped parsley, to serve
NOTES:
Perfect for breakfast or great as a snack.
METHOD:
Put a baking tray in oven and preheat oven to 180°C. Cut six 9cm rounds from pastry and use to line a 6-hole muffin tin.
Put 1 pancetta slice around inside of each pastry case, allowing edge to extend above pastry case slightly.
Spoon tomato into cases and pour over eggs.
Put muffin tin on hot tray and bake for 20 minutes or until egg is set. Serve pies sprinkled with parsley.
Bron: Better Homes and Gardens Magazine - October 2012
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Preparation time:
10 mins
Cooking time:
20 mins
Makes: 6
2 sheets frozen ready-rolled puff pastry, partially thawed
6 thin slices pancetta
2 medium tomatoes, deseeded, chopped
3 eggs, whisked
1 Tbsp finely chopped parsley, to serve
NOTES:
Perfect for breakfast or great as a snack.
METHOD:
Put a baking tray in oven and preheat oven to 180°C. Cut six 9cm rounds from pastry and use to line a 6-hole muffin tin.
Put 1 pancetta slice around inside of each pastry case, allowing edge to extend above pastry case slightly.
Spoon tomato into cases and pour over eggs.
Put muffin tin on hot tray and bake for 20 minutes or until egg is set. Serve pies sprinkled with parsley.
Bron: Better Homes and Gardens Magazine - October 2012
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CRUMPETS WITH EGGS, MUSHROOM SAUCE AND CHEESE
CRUMPETS WITH EGGS, MUSHROOM SAUCE AND CHEESE
Breakfast is served: Crumpets with Eggs, Mushroom Sauce and Cheese, Salad and Marinated Aubergines
CRUMPETS:
Makes 25-30 - kJ per portion 280
Prep: 20 min
Cooking: 5 min
INGREDIENTS:
500 ml cake flour
50 ml sugar
2 eggs
20 ml butter, melted
250 ml milk
20 ml baking powder
2 ml salt
Method:
1. Sift the flour, baking powder and salt together into a bowl
2. Beat the eggs and sugar in another bowl, and add the milk and butter
3. Fold the dry ingredients into this mixture and stir well to form a smooth batter
4. Bake on a hot griddle or in a heavy-based frying pan. Turn once
5. Serve with honey, jam and cream
TDC NOTES:
1. I've omitted the sugar as it was served for breakfast (savoury)
2. Use less salt if your butter is 'salted butter)
3. Turn crumpets once 'bubbles appears on top' flip once only
Source: The Complete South African Cookbook (Magdaleen Van Wyk)
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CRUMPETS WITH EGGS, MUSHROOM SAUCE AND CHEESE
Breakfast is served: Crumpets with Eggs, Mushroom Sauce and Cheese, Salad and Marinated Aubergines
CRUMPETS:
Makes 25-30 - kJ per portion 280
Prep: 20 min
Cooking: 5 min
INGREDIENTS:
500 ml cake flour
50 ml sugar
2 eggs
20 ml butter, melted
250 ml milk
20 ml baking powder
2 ml salt
Method:
1. Sift the flour, baking powder and salt together into a bowl
2. Beat the eggs and sugar in another bowl, and add the milk and butter
3. Fold the dry ingredients into this mixture and stir well to form a smooth batter
4. Bake on a hot griddle or in a heavy-based frying pan. Turn once
5. Serve with honey, jam and cream
TDC NOTES:
1. I've omitted the sugar as it was served for breakfast (savoury)
2. Use less salt if your butter is 'salted butter)
3. Turn crumpets once 'bubbles appears on top' flip once only
Source: The Complete South African Cookbook (Magdaleen Van Wyk)
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
EASY CHEESY BREADSTICKS
EASY CHEESY BREAD STICKS
INGREDIENTS:
1 prepared pizza crust [ready-made bread dough]
1 tbsp butter, melted
½ cup provolone cheese, shredded
1 tbsp parmesan cheese
1 tbsp dried basil
¼ tsp garlic salt
INSTRUCTIONS:
Preheat oven to 220°C
Unroll dough onto a greased cookie sheet and brush with butter
Sprinkle cheeses and spices evenly over the dough
With a pizza cutter, cut dough lengthwise into 12 long strips
Then cut those in half to make 24 strips
Do not separate strips
Bake for 10-12 min or until light golden brown
Recut along each strip and remove from cooking sheet
Serve sticks warm with hot sauce
Bron: Hillbilly Recipes
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 prepared pizza crust [ready-made bread dough]
1 tbsp butter, melted
½ cup provolone cheese, shredded
1 tbsp parmesan cheese
1 tbsp dried basil
¼ tsp garlic salt
INSTRUCTIONS:
Preheat oven to 220°C
Unroll dough onto a greased cookie sheet and brush with butter
Sprinkle cheeses and spices evenly over the dough
With a pizza cutter, cut dough lengthwise into 12 long strips
Then cut those in half to make 24 strips
Do not separate strips
Bake for 10-12 min or until light golden brown
Recut along each strip and remove from cooking sheet
Serve sticks warm with hot sauce
Bron: Hillbilly Recipes
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
EGG BENEDICT
EGG BENEDICT
Yield: Makes 4 one-egg one-muffin servings of eggs benedict.
8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter
BLENDER HOLLANDAISE
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco
METHOD:
Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit,
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
MAKE THE BLENDER HOLLAINDAISE : To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.
POACH THE EGGS:. Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
TO ASSEMBLE THE EGG BENEDICT: butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
EASY POACHED EGGS:
Cook time: 4 minutes
Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit.
Fresh eggs
1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
METHOD:
First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.
Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
Alternatively, the truly easiest way to make poached eggs is with an egg poacher.
Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.
Bron: simplyrecipes.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
EGG BENEDICT
Yield: Makes 4 one-egg one-muffin servings of eggs benedict.
8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter
BLENDER HOLLANDAISE
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco
METHOD:
Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit,
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
MAKE THE BLENDER HOLLAINDAISE : To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.
POACH THE EGGS:. Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
TO ASSEMBLE THE EGG BENEDICT: butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
EASY POACHED EGGS:
Cook time: 4 minutes
Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit.
Fresh eggs
1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
METHOD:
First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.
Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
Alternatively, the truly easiest way to make poached eggs is with an egg poacher.
Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.
Bron: simplyrecipes.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRENCH TOAST (BEST EVER)
BEST EVER FRENCH TOAST
Loaf French bread
6 eggs, well beaten
1/2 cup milk
2 tbsp. sugar
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. butter
1 tbsp. vegetable oil
pinch salt
DIRECTIONS:
Cut the bread into 12 3/4" thick slices. Combine eggs, milk, sugar,
vanilla, nutmeg and cinnamon. Dip bread slices in this mixture, wetting bot
sides. Heat the butter and oil on a griddle or in a large frying pan over medium
heat. Cook uncovered until golden brown on both sides. Serve with fresh berries
or fruit and syrup.
Makes 6 servings.
Bron: Grandma's Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Loaf French bread
6 eggs, well beaten
1/2 cup milk
2 tbsp. sugar
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. butter
1 tbsp. vegetable oil
pinch salt
DIRECTIONS:
Cut the bread into 12 3/4" thick slices. Combine eggs, milk, sugar,
vanilla, nutmeg and cinnamon. Dip bread slices in this mixture, wetting bot
sides. Heat the butter and oil on a griddle or in a large frying pan over medium
heat. Cook uncovered until golden brown on both sides. Serve with fresh berries
or fruit and syrup.
Makes 6 servings.
Bron: Grandma's Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRENCH TOAST (HAM & CHEESE)
HAM & CHEESE FRENCH TOAST
4 slices of bread
2 Tablespoons butter, divided
2 slices cheese of
your choice
2 slices thick cut ham
4 eggs, slightly beaten
1 teaspoon cinnamon
1 tablespoon REAL maple syrup
DIRECTIONS:
Whisk together 4 eggs, 2/3 cup of cream, cinnamon, and one
teaspoon of maple syrup. Dip bread in the mixture and fry in greased pan until cooked through on both sides, but still custardy.
Remove and set aside on a plate.
Spread a tiny bit of maple syrup on one slice of the french
toast and top with a slice of Swiss, Gouda, or mozzarella cheese. Then add
sliced ham and turkey. To the other french toast slice, add a wee bit syrup and another slice or two of cheese.
Bring the two sides together and make a
sandwich. (The maple syrup will help keep the cheese/meat from sliding out
while you cook.) Toast the sandwich like you would a grilled cheese: Place in
greased, low-heat skillet, turning a few times until cheese has melted, about
3-5 minutes.
Place on plate and pour on maple syrup, or put the syrup in
a bowl on the side.
Bron: Gwenies Breakfast Wagon
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
4 slices of bread
2 Tablespoons butter, divided
2 slices cheese of
your choice
2 slices thick cut ham
4 eggs, slightly beaten
1 teaspoon cinnamon
1 tablespoon REAL maple syrup
DIRECTIONS:
Whisk together 4 eggs, 2/3 cup of cream, cinnamon, and one
teaspoon of maple syrup. Dip bread in the mixture and fry in greased pan until cooked through on both sides, but still custardy.
Remove and set aside on a plate.
Spread a tiny bit of maple syrup on one slice of the french
toast and top with a slice of Swiss, Gouda, or mozzarella cheese. Then add
sliced ham and turkey. To the other french toast slice, add a wee bit syrup and another slice or two of cheese.
Bring the two sides together and make a
sandwich. (The maple syrup will help keep the cheese/meat from sliding out
while you cook.) Toast the sandwich like you would a grilled cheese: Place in
greased, low-heat skillet, turning a few times until cheese has melted, about
3-5 minutes.
Place on plate and pour on maple syrup, or put the syrup in
a bowl on the side.
Bron: Gwenies Breakfast Wagon
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRENCH APPLE RAISIN BREAKFAST SANDWICH
FRENCH APPLE RAISIN BREAKFAST SANDWICH
2 lg eggs
1/2 c whole milk
1/4 tsp ground cinnamon
4 slc raisin bread (wonder is best)
1/2 c apple pie filling
1 Tbsp butter
additional butter
powered sugar (optional)
DIRECTIONS:
In a large baking dish, whisk eggs, milk and cinnamon, set aside.
Make 2 sandwiches with the bread and apple pie filling. Place sandwiches into egg mixture.
Let soak until egg mixture is completely absorbed into the bread, turning sandwiches once. Takes about 3 minutes.
2 On a griddle over medium-high heat, melt 1 tablespoon butter.
Cook sandwiches on the griddle until brown and heated through, about 4 minutes per side.
Cut each sandwich in half. Transfer to plates and serve with additional butter.
Top with powdered sugar if desired.
Bron: Estelle Anderson
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 lg eggs
1/2 c whole milk
1/4 tsp ground cinnamon
4 slc raisin bread (wonder is best)
1/2 c apple pie filling
1 Tbsp butter
additional butter
powered sugar (optional)
DIRECTIONS:
In a large baking dish, whisk eggs, milk and cinnamon, set aside.
Make 2 sandwiches with the bread and apple pie filling. Place sandwiches into egg mixture.
Let soak until egg mixture is completely absorbed into the bread, turning sandwiches once. Takes about 3 minutes.
2 On a griddle over medium-high heat, melt 1 tablespoon butter.
Cook sandwiches on the griddle until brown and heated through, about 4 minutes per side.
Cut each sandwich in half. Transfer to plates and serve with additional butter.
Top with powdered sugar if desired.
Bron: Estelle Anderson
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MONTE CRISTO
MONTE CRISTO
A grilled ham and cheese sandwich cooked French toast style covered in an eggy batter
Fried until golden brown and served with maple syrup or jam.
Servings: makes 2 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
INGREDIENTS:
4 slices bread
1 cup cheese, grated
3 slices honey ham
2 teaspoons mustard (optional)
2 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Butter
Maple syrup or powdered sugar and jam
DIRECTIONS:
Place two slices of bread down, top with half the cheese followed by the ham, mustard and the remaining half of the cheese and
finally the remaining slices of bread.
Heat a pan over medium heat and melt a bit of butter in it.
Meanwhile, mix the eggs, milk and vanilla and dip the sandwiches into the mixture to coat both sides.
Place the sandwiches into the heated pan and cook until golden brown on both sides, about 2-4 minutes per side.
Serve topped with maple syrup or with powdered sugar and jam.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
A grilled ham and cheese sandwich cooked French toast style covered in an eggy batter
Fried until golden brown and served with maple syrup or jam.
Servings: makes 2 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
INGREDIENTS:
4 slices bread
1 cup cheese, grated
3 slices honey ham
2 teaspoons mustard (optional)
2 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Butter
Maple syrup or powdered sugar and jam
DIRECTIONS:
Place two slices of bread down, top with half the cheese followed by the ham, mustard and the remaining half of the cheese and
finally the remaining slices of bread.
Heat a pan over medium heat and melt a bit of butter in it.
Meanwhile, mix the eggs, milk and vanilla and dip the sandwiches into the mixture to coat both sides.
Place the sandwiches into the heated pan and cook until golden brown on both sides, about 2-4 minutes per side.
Serve topped with maple syrup or with powdered sugar and jam.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA FRENCH TOAST
VANILLA FRENCH TOAST
4 eggs, lightly beaten
1 cup light cream
2 tablespoons sugar
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 slices dry white or whole wheat bread
2 tablespoons butter or vegetable oil
Maple-flavoured syrup
Sliced bananas (optional)
DIRECTIONS:
In a shallow bowl, beat together eggs, cream, sugar, vanilla, cinnamon and nutmeg.
Dip bread slices into egg mixture, coating both sides.
In a very large pan melt 1 tablespoon of the butter over medium heat. Add half of the bread slices and cook for 4 to 6 minutes or until golden, turning once.
Repeat with remaining bread slices and the remaining butter. Serve with maple syrup and sliced bananas.
Bron: BHG
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
4 eggs, lightly beaten
1 cup light cream
2 tablespoons sugar
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 slices dry white or whole wheat bread
2 tablespoons butter or vegetable oil
Maple-flavoured syrup
Sliced bananas (optional)
DIRECTIONS:
In a shallow bowl, beat together eggs, cream, sugar, vanilla, cinnamon and nutmeg.
Dip bread slices into egg mixture, coating both sides.
In a very large pan melt 1 tablespoon of the butter over medium heat. Add half of the bread slices and cook for 4 to 6 minutes or until golden, turning once.
Repeat with remaining bread slices and the remaining butter. Serve with maple syrup and sliced bananas.
Bron: BHG
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
BACON:
BACON CRUMPET STACKER
BACON CRUMPET STACKER
Serves 6
INGREDIENTS:
12 rashers Rindless Streaky Bacon
15 ml butter, melted
1 egg
200 ml warm water
30 ml sugar
5 ml golden syrup
5 ml cream of tartar
2.5 ml bicarbonate of soda
250 ml flour
pinch cinnamon
pinch salt
Pecan nuts, roasted (to garnish)
METHOD:
In a bowl, mix melted butter, egg, water, sugar and syrup.
Sift in the dry ingredients and mix to form a smooth batter. Add additional water to obtain a dropping consistency if necessary.
Drop spoonfuls of batter onto a lightly greased, pan (low to medium heat) and turn when the bubbles on the top have burst.
Grill the bacon until crispy then stack pancakes, bacon and roasted pecans on a plate.
Serve warm, drizzled with spiced maple syrup.
SPICED MAPLE SYRUP:
125 ml maple syrup
strip lemon zest
pinch nutmeg
30 ml butter
SYRUP METHOD:
In a small pan, combine all ingredients except the butter, heat for several min without boiling then remove from heat and swirl in butter.
(Makes about 125 ml)
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Serves 6
INGREDIENTS:
12 rashers Rindless Streaky Bacon
15 ml butter, melted
1 egg
200 ml warm water
30 ml sugar
5 ml golden syrup
5 ml cream of tartar
2.5 ml bicarbonate of soda
250 ml flour
pinch cinnamon
pinch salt
Pecan nuts, roasted (to garnish)
METHOD:
In a bowl, mix melted butter, egg, water, sugar and syrup.
Sift in the dry ingredients and mix to form a smooth batter. Add additional water to obtain a dropping consistency if necessary.
Drop spoonfuls of batter onto a lightly greased, pan (low to medium heat) and turn when the bubbles on the top have burst.
Grill the bacon until crispy then stack pancakes, bacon and roasted pecans on a plate.
Serve warm, drizzled with spiced maple syrup.
SPICED MAPLE SYRUP:
125 ml maple syrup
strip lemon zest
pinch nutmeg
30 ml butter
SYRUP METHOD:
In a small pan, combine all ingredients except the butter, heat for several min without boiling then remove from heat and swirl in butter.
(Makes about 125 ml)
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON PANCAKES
BACON PANCAKES
Bacon strips
Pancake mix OR your own pancake batter OR Flapjack batter
Syrup
DIRECTIONS
On hot griddle fry bacon to perfection....Your perfection of course. Everyone has a different idea of perfect when it comes to bacon.
While bacon is frying, prepare your pancake batter.
When bacon is done, keep griddle at a medium temperature and pour or ladle the pancake batter over each slice of bacon.
Let the pancakes cook until most of the bubbles rise and pop.
(About 2-3 minutes)
Flip the pancakes revealing the bacon on top and cook for another 2-3 minutes.
Transfer the Bacon Strip Pancakes to a plate and serve hot with syrup for dipping.
Bron: Rath Black Hawk Bacon - 1961
Bron: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BAKED AVOCADO BACON & EGG
BAKED AVOCADO BACON & EGG
Warm and creamy avocados baked with eggs in them and topped with crispy bacon make for an irresistible breakfast!
Servings: 1
INGREDIENTS
1 large avocado, cut in half and stone removed
2 eggs
2 strips bacon, cut into 1/2 inch pieces
salt and pepper to tasteDirections
Scoop enough of the avocado out that it can fit the egg and fill them with the eggs.
Bake in a preheated 425F oven for 15 minutes or until the egg is set the way you like it.
Meanwhile cook the bacon and set aside on paper towels.
Season the avocados with salt and pepper to taste, top with the bacon and enjoy with a spoon or on toast.
Tip: To try to avoid the egg spilling out of a hole that is too small, crack the eggs into a bowl, spoon the yolks into the avocado halves and slowly add the whites, removing more of avocado if it looks like it needs more space.
Tip: Bake in a baking dish that you can lean the edge of the avocado on to help prevent spilling.
Bron: Cl Cooking
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Warm and creamy avocados baked with eggs in them and topped with crispy bacon make for an irresistible breakfast!
Servings: 1
INGREDIENTS
1 large avocado, cut in half and stone removed
2 eggs
2 strips bacon, cut into 1/2 inch pieces
salt and pepper to tasteDirections
Scoop enough of the avocado out that it can fit the egg and fill them with the eggs.
Bake in a preheated 425F oven for 15 minutes or until the egg is set the way you like it.
Meanwhile cook the bacon and set aside on paper towels.
Season the avocados with salt and pepper to taste, top with the bacon and enjoy with a spoon or on toast.
Tip: To try to avoid the egg spilling out of a hole that is too small, crack the eggs into a bowl, spoon the yolks into the avocado halves and slowly add the whites, removing more of avocado if it looks like it needs more space.
Tip: Bake in a baking dish that you can lean the edge of the avocado on to help prevent spilling.
Bron: Cl Cooking
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON EGG AVO BOAT
BACON EGG AVO BOAT
1 large avocado
crisp fried bacon pieces
2 small or medium eggs
DIRECTIONS:
Cut the avocado in half
Scoop out some of the avo meat in order for the eggs to fit in the holes
Deposit an egg into each half of the avo
Ensure that the avo is level to avoid spillage.
Cover with the bacon pieces and place in the oven at 220°C for 15 minutes or until eggs are cooked to your fancy.
Add Flippen Lekka Spice to taste
Bron: Flippen Lekka Spice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 large avocado
crisp fried bacon pieces
2 small or medium eggs
DIRECTIONS:
Cut the avocado in half
Scoop out some of the avo meat in order for the eggs to fit in the holes
Deposit an egg into each half of the avo
Ensure that the avo is level to avoid spillage.
Cover with the bacon pieces and place in the oven at 220°C for 15 minutes or until eggs are cooked to your fancy.
Add Flippen Lekka Spice to taste
Bron: Flippen Lekka Spice
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BACON, EGG & TOAST CUPS
BACON, EGG & TOAST CUPS
INGREDIENTS:
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
DIRECTIONS:
Preheat oven to 190 degree C. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large pan, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
COOK'S NOTE:
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.
Bron: Martha Stewart
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OU EN JONK
INGREDIENTS:
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
DIRECTIONS:
Preheat oven to 190 degree C. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large pan, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
COOK'S NOTE:
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.
Bron: Martha Stewart
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OU EN JONK
COOKING BACON IN WATER - NICE CRISPY BACON
COOKING BACON IN WATER - NICE CRISPY BACON
First Place your bacon in a sauté pan
Next, fill the pan with water till bacon is covered.
Place the pan on the stove, on high heat, and let it boil.
When the water is just about boiled off, it will begin to snap and hiss at you.
Reduce to medium, and cook till the bacon is brown and crispy.
This shouldn't be more than a minute or two.
You will have perfectly crispy bacon and not greasy bacon.
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CRISPY BACON TIPS
CRISPY BACON TIPS
The trick is to put the pan in a cold oven and then turn your oven on and begin your timer.
Line cookie sheet with foil first. (I used parchment paper)
Place bacon in the cold oven and turn to 400 for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time)
After baking the bacon and draining it, freeze it in meal size portions.
When ready to have with a meal, put desired amount on a foil lined cookie sheet
and place back in the oven for about 10 minutes to warm up from a frozen state.
TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn.
Also, remove the cooked bacon from the hot pan right away.
The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag.
To reheat, cook two slices in the microwave on medium power for 30 seconds or so.
Bron: The Better Baker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
The trick is to put the pan in a cold oven and then turn your oven on and begin your timer.
Line cookie sheet with foil first. (I used parchment paper)
Place bacon in the cold oven and turn to 400 for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time)
After baking the bacon and draining it, freeze it in meal size portions.
When ready to have with a meal, put desired amount on a foil lined cookie sheet
and place back in the oven for about 10 minutes to warm up from a frozen state.
TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn.
Also, remove the cooked bacon from the hot pan right away.
The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag.
To reheat, cook two slices in the microwave on medium power for 30 seconds or so.
Bron: The Better Baker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CRISPY BACON TIPS
CRISPY BACON TIPS
The trick is to put the pan in a cold oven and then turn your oven on and begin your timer.
Line cookie sheet with foil first. (I used parchment paper)
Place bacon in the cold oven and turn to 400 for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time)
After baking the bacon and draining it, freeze it in meal size portions.
When ready to have with a meal, put desired amount on a foil lined cookie sheet and place back in the oven for about 10 minutes to warm up from a frozen state.
TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn.
Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag.
To reheat, cook two slices in the microwave on medium power for 30 seconds or so.
Bron: The Better Baker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
The trick is to put the pan in a cold oven and then turn your oven on and begin your timer.
Line cookie sheet with foil first. (I used parchment paper)
Place bacon in the cold oven and turn to 400 for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time)
After baking the bacon and draining it, freeze it in meal size portions.
When ready to have with a meal, put desired amount on a foil lined cookie sheet and place back in the oven for about 10 minutes to warm up from a frozen state.
TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn.
Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag.
To reheat, cook two slices in the microwave on medium power for 30 seconds or so.
Bron: The Better Baker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HONEY CHIPOTLE GLAZED BAKED BACON
HONEY CHIPOTLE GLAZED BAKED BACON
INGREDIENTS:
1 Pound Thick Slice Bacon
1/4 Cup Honey
1 tsp Chipotle Spice
COOKING DIRECTIONS:
In a small sauce pan, over low heat, add the honey and mix in the Chipotle Spice.
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper, folding the edges to collect the grease
lay out the bacon in a single layer
Brush the honey chipotle mix on the bacon
Bake for 10 minutes
Flip the bacon, glaze the other side, return to the oven and bake for an additional 12 minutes
Drain and cool
Serve in a sandwich, or make some Beer Cheese Bacon Soup or even just eat like candy and ENJOY
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 Pound Thick Slice Bacon
1/4 Cup Honey
1 tsp Chipotle Spice
COOKING DIRECTIONS:
In a small sauce pan, over low heat, add the honey and mix in the Chipotle Spice.
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper, folding the edges to collect the grease
lay out the bacon in a single layer
Brush the honey chipotle mix on the bacon
Bake for 10 minutes
Flip the bacon, glaze the other side, return to the oven and bake for an additional 12 minutes
Drain and cool
Serve in a sandwich, or make some Beer Cheese Bacon Soup or even just eat like candy and ENJOY
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BACON, SAUSAGE, CHEESE & EGG MUFFINS
BACON, SAUSAGE, CHEES & EGG MUFFINS
1 cup cooked, chopped bacon
1 cup cooked crumbled breakfast sausage
1/2 cup bread crumbs
1 cup grated cheese of choice
1/2 small yellow onion (diced)
8 large eggs
2 Tablespoons of milk
Pinch of salt and pepper
DIRECTIONS:
Cook bacon and chop into small-medium bits. Set aside.
Using the same skillet, cook crumbled breakfast sausage.
Set aside.
Dice onions and grease your 12 muffin tin pan with margarine or spray and cook .
Whisk together eggs and milk, salt and pepper.
Stir in bread crumbs, cheese, sausage, onion and bacon, leaving just a handful of bacon and cheese for the topping.
Fill the muffin tip cups evenly with the mixture.
Sprinkle the remaining bacon and cheese atop of the egg mixture for presentation purposes!
Bake 375°F (190°C) for 20 to 25 minutes, eggs should be completely cooked.
Bron: My eie resepte Versameling
Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup cooked, chopped bacon
1 cup cooked crumbled breakfast sausage
1/2 cup bread crumbs
1 cup grated cheese of choice
1/2 small yellow onion (diced)
8 large eggs
2 Tablespoons of milk
Pinch of salt and pepper
DIRECTIONS:
Cook bacon and chop into small-medium bits. Set aside.
Using the same skillet, cook crumbled breakfast sausage.
Set aside.
Dice onions and grease your 12 muffin tin pan with margarine or spray and cook .
Whisk together eggs and milk, salt and pepper.
Stir in bread crumbs, cheese, sausage, onion and bacon, leaving just a handful of bacon and cheese for the topping.
Fill the muffin tip cups evenly with the mixture.
Sprinkle the remaining bacon and cheese atop of the egg mixture for presentation purposes!
Bake 375°F (190°C) for 20 to 25 minutes, eggs should be completely cooked.
Bron: My eie resepte Versameling
Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON & EGG TARTS
BACON & EGG TARTS
1 cup wholemeal plain flour (see note)
3/4 cup plain flour
125g butter, chopped
2 to 3 tablespoons chilled water
1 tablespoon olive oil
1 red onion, chopped
5 rashers bacon, fat trimmed, chopped
80g baby spinach leaves, trimmed
1/4 cup thickened cream (see tip)
4 eggs
1 egg yolk, whisked
mixed salad leaves, to serve
DIRECTIONS:
Place flours and butter in a food processor. Process until mixture resembles fine crumbs. Add 2 tablespoons of chilled water and process until pastry comes together, adding more water if necessary. Turn pastry onto a lightly-floured surface. Knead for 1 minute or until smooth. Wrap in baking paper. Refrigerate for 15 minutes or until firm.
Preheat oven to 190°C. Line 2 large baking trays with baking paper. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 4 to 5 minutes or until onion tender. Add spinach. Cook for 1 minute until just wilted. Remove from heat. Stir in cream. Season with pepper.
Divide pastry into 4 equal portions. Roll out each portion between 2 sheets of baking paper to an 18cm circle. Place pastry circles on baking trays. Spoon bacon mixture into the centre of each, leaving a 2cm border. Fold up pastry edges, pinching pastry and leaving half the bacon mixture exposed.
Crack 1 egg into each tart. Combine egg yolk and 1 tablespoon cold water. Brush pastry with egg mixture. Bake for 20 minutes or until egg is just cooked. Season with pepper. Serve with salad.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
1 cup wholemeal plain flour (see note)
3/4 cup plain flour
125g butter, chopped
2 to 3 tablespoons chilled water
1 tablespoon olive oil
1 red onion, chopped
5 rashers bacon, fat trimmed, chopped
80g baby spinach leaves, trimmed
1/4 cup thickened cream (see tip)
4 eggs
1 egg yolk, whisked
mixed salad leaves, to serve
DIRECTIONS:
Place flours and butter in a food processor. Process until mixture resembles fine crumbs. Add 2 tablespoons of chilled water and process until pastry comes together, adding more water if necessary. Turn pastry onto a lightly-floured surface. Knead for 1 minute or until smooth. Wrap in baking paper. Refrigerate for 15 minutes or until firm.
Preheat oven to 190°C. Line 2 large baking trays with baking paper. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 4 to 5 minutes or until onion tender. Add spinach. Cook for 1 minute until just wilted. Remove from heat. Stir in cream. Season with pepper.
Divide pastry into 4 equal portions. Roll out each portion between 2 sheets of baking paper to an 18cm circle. Place pastry circles on baking trays. Spoon bacon mixture into the centre of each, leaving a 2cm border. Fold up pastry edges, pinching pastry and leaving half the bacon mixture exposed.
Crack 1 egg into each tart. Combine egg yolk and 1 tablespoon cold water. Brush pastry with egg mixture. Bake for 20 minutes or until egg is just cooked. Season with pepper. Serve with salad.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BACON AND CORN GRIDDLE CAKES
BACON AND CORN GRIDDLE CAKES
Yield: Eight 10cm griddle cakes These unique pancakes are stuffed with bacon, corn and cheese. A good dose of warm maple syrup makes them a delicious choice for breakfast.
INGREDIENTS:
8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving
DIRECTIONS:
In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup
Bron: Recipe Girl
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
Yield: Eight 10cm griddle cakes These unique pancakes are stuffed with bacon, corn and cheese. A good dose of warm maple syrup makes them a delicious choice for breakfast.
INGREDIENTS:
8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving
DIRECTIONS:
In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup
Bron: Recipe Girl
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
BACON AND CHEDDAR PUFFS
BACON AND CHEDDAR PUFFS
1 cup milk
1/4 cup butter
1 cup all-purpose flour (Cake Flour)
4 large eggs
1 cup Shredded Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper
DIRECTIONS:
Combine milk and butter in medium saucepan.
Heat over medium heat until butter is melted and mixture is simmering.
Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball.
Remove from heat.
Beat in 1 egg until mixture is smooth.
Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined.
Stir in remaining ingredients.
Drop heaping teaspoons of mixture onto greased baking sheet.
Bake in preheated 180°C oven 25 minutes or until puffed and golden brown.
Serve warm or at room temperature.
Bron: Sargento
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup milk
1/4 cup butter
1 cup all-purpose flour (Cake Flour)
4 large eggs
1 cup Shredded Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper
DIRECTIONS:
Combine milk and butter in medium saucepan.
Heat over medium heat until butter is melted and mixture is simmering.
Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball.
Remove from heat.
Beat in 1 egg until mixture is smooth.
Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined.
Stir in remaining ingredients.
Drop heaping teaspoons of mixture onto greased baking sheet.
Bake in preheated 180°C oven 25 minutes or until puffed and golden brown.
Serve warm or at room temperature.
Bron: Sargento
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON, CHEESE AND PEPPADEW MUFFINS
BACON, CHEESE AND PEPPADEW MUFFINS
The muffins freezes very well, so double up to save time. Just take it out a couple of hours before serving or defrost it in the microwave. Savoury muffins for breakfast, lunch or tea time
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves: 8
INGREDIENTS:
125g rindless bacon, chopped into very small cubes
2 large eggs
80ml cooking oil
250ml milk
500ml cake flour
15ml baking powder
A pinch of salt
2ml cayenne pepper
100g grated cheddar cheese
8 peppadews, chopped
15ml chopped fresh parsley
INSTRUCTIONS:
Pre-heat oven to 200⁰C.
Butter muffin pans or spray with a cooking spray.
Fry the bacon until cooked and cool down.
Beat the eggs, cooking oil and milk together.
Sieve the cake flour, baking powder, salt and cayenne pepper together and add to the egg mixture with the bacon, cheddar cheese, peppadews and parsley.
Mix together, but be careful not to over mix.
Spoon into the muffin holes, filing up to ⅔ of the pan.
Bake for approximately 20 minutes or until golden brown.
Serve hot or cold with some butter.
Bron: PinkPolkaDot
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
The muffins freezes very well, so double up to save time. Just take it out a couple of hours before serving or defrost it in the microwave. Savoury muffins for breakfast, lunch or tea time
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves: 8
INGREDIENTS:
125g rindless bacon, chopped into very small cubes
2 large eggs
80ml cooking oil
250ml milk
500ml cake flour
15ml baking powder
A pinch of salt
2ml cayenne pepper
100g grated cheddar cheese
8 peppadews, chopped
15ml chopped fresh parsley
INSTRUCTIONS:
Pre-heat oven to 200⁰C.
Butter muffin pans or spray with a cooking spray.
Fry the bacon until cooked and cool down.
Beat the eggs, cooking oil and milk together.
Sieve the cake flour, baking powder, salt and cayenne pepper together and add to the egg mixture with the bacon, cheddar cheese, peppadews and parsley.
Mix together, but be careful not to over mix.
Spoon into the muffin holes, filing up to ⅔ of the pan.
Bake for approximately 20 minutes or until golden brown.
Serve hot or cold with some butter.
Bron: PinkPolkaDot
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
OTHER:
BREAKFAST CUPCAKE
BREAKFAST CUPCAKES
1 X 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
METHOD:
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.
Bron: Journey to Lose
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST CUPCAKES
1 X 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
METHOD:
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.
Bron: Journey to Lose
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BOEREWORS & CORN MUFFINS
BOEREWORS & CORN MUFFINS
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves: 6
A recipe for a corn muffin with a boerewors surprise
INGREDIENTS:
125g cake flour
15ml baking powder
2.5ml salt
170g maize meal
15ml sugar
1 egg
60g butter, melted
125ml milk
1 x 410g sweetcorn
200g cooked boerewors
INSTRUCTIONS:
Pre-heat the oven to 200⁰C. Grease a muffin tin.
Sift the cake flour, baking powder and salt together. Add the maize meal and sugar and stir together.
Whisk the egg, butter, milk and sweetcorn together and add to the dry ingredients. Mix lightly.
Spoon half the batter into the muffin tins. Cut the sausage into 6 or 12 pieces, depending on the size of your muffin tins and place a piece onto
the batter in the muffin pans. Top with the remaining batter.
Bake for approximately 20 minutes until the muffins are slightly brown and cooked through.
Bron: Pink Polka Dot Food
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK 29/05/2013
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves: 6
A recipe for a corn muffin with a boerewors surprise
INGREDIENTS:
125g cake flour
15ml baking powder
2.5ml salt
170g maize meal
15ml sugar
1 egg
60g butter, melted
125ml milk
1 x 410g sweetcorn
200g cooked boerewors
INSTRUCTIONS:
Pre-heat the oven to 200⁰C. Grease a muffin tin.
Sift the cake flour, baking powder and salt together. Add the maize meal and sugar and stir together.
Whisk the egg, butter, milk and sweetcorn together and add to the dry ingredients. Mix lightly.
Spoon half the batter into the muffin tins. Cut the sausage into 6 or 12 pieces, depending on the size of your muffin tins and place a piece onto
the batter in the muffin pans. Top with the remaining batter.
Bake for approximately 20 minutes until the muffins are slightly brown and cooked through.
Bron: Pink Polka Dot Food
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK 29/05/2013
BREAD & CHEESE PUFFS
BREAD & CHEESE PUFFS
INGREDIENTS:
(Serves: 3 children)
4 slices SPAR sliced white bread
+/-80ml cheese sandwich spread - cheddar or bacon flavour
2 slices sandwich ham, diced
500ml SPAR full cream milk
2 large SPAR eggs
1ml Aromat type seasoning
15ml mild mustard sauce
METHOD:
Preheat oven to 180ºC. Grease a shallow oven dish.
Spread cheese spread onto each slice of bread. Sprinkle on the chopped ham.
Slice the bread into quarter triangles, and arrange them in the oven dish, lying snugly in rows with each short pointed side facing up.
Beat together the milk, eggs, seasoning and mustard sauce. Pour onto the bread and set aside for 30 minutes to soak.
Cover the dish loosely and bake for 30 minutes. Uncover and bake a while longer until crisp and browned on top.
HINTS & TIPS:
Experiment with alternatives to ham, such as sliced cheesy viennas, cooked bacon or savoury beef or chicken mince, or other meats your children enjoy.
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
(Serves: 3 children)
4 slices SPAR sliced white bread
+/-80ml cheese sandwich spread - cheddar or bacon flavour
2 slices sandwich ham, diced
500ml SPAR full cream milk
2 large SPAR eggs
1ml Aromat type seasoning
15ml mild mustard sauce
METHOD:
Preheat oven to 180ºC. Grease a shallow oven dish.
Spread cheese spread onto each slice of bread. Sprinkle on the chopped ham.
Slice the bread into quarter triangles, and arrange them in the oven dish, lying snugly in rows with each short pointed side facing up.
Beat together the milk, eggs, seasoning and mustard sauce. Pour onto the bread and set aside for 30 minutes to soak.
Cover the dish loosely and bake for 30 minutes. Uncover and bake a while longer until crisp and browned on top.
HINTS & TIPS:
Experiment with alternatives to ham, such as sliced cheesy viennas, cooked bacon or savoury beef or chicken mince, or other meats your children enjoy.
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST PIZZA RECIPE
BREAKFAST PIZZA RECIPE
1 pre-baked refrigerated pizza crust (at room temperature)
Sauce/Gravy of your choice fro the base
1 cup milk
1 cup water
1 cup chopped sausages of your choice chopped
1 cup chopped ham
1 cup cooked crispy bacon (crumbled)
½ cup milk
2 tablespoons margarine
8 eggs
1 ½ cups shredded cheddar cheese
DIRECTIONS:
Preheat the oven to 200°C. In a medium sauce pan add the water and milk. Whisk in the gravy mix and bring to a boil.
Reduce heat and simmer for 2-3 minutes stirring constantly until thick.
Remove from heat and allow the gravy to cool slightly.
In a large bowl beat together the eggs with milk. In a large pan melt margarine over medium heat.
Add the beaten eggs to the skillet and scramble until set and in small chunks.
Place the pizza crust onto a lightly greased pizza pan or baking sheet.
Spread the gravy evenly over the top.
Sprinkle the cooked sausage, cooked ham, and cooked bacon over the top of the gravy.
Sprinkle the scrambled eggs over the meats. Sprinkle the cheese evenly over the eggs.
Place into the oven and bake at 200°C for 10-15 minutes until bubbly and the cheese is melted and browning.
Allow to cool slightly and cut into wedges.
Bron: Blog Chef
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
1 pre-baked refrigerated pizza crust (at room temperature)
Sauce/Gravy of your choice fro the base
1 cup milk
1 cup water
1 cup chopped sausages of your choice chopped
1 cup chopped ham
1 cup cooked crispy bacon (crumbled)
½ cup milk
2 tablespoons margarine
8 eggs
1 ½ cups shredded cheddar cheese
DIRECTIONS:
Preheat the oven to 200°C. In a medium sauce pan add the water and milk. Whisk in the gravy mix and bring to a boil.
Reduce heat and simmer for 2-3 minutes stirring constantly until thick.
Remove from heat and allow the gravy to cool slightly.
In a large bowl beat together the eggs with milk. In a large pan melt margarine over medium heat.
Add the beaten eggs to the skillet and scramble until set and in small chunks.
Place the pizza crust onto a lightly greased pizza pan or baking sheet.
Spread the gravy evenly over the top.
Sprinkle the cooked sausage, cooked ham, and cooked bacon over the top of the gravy.
Sprinkle the scrambled eggs over the meats. Sprinkle the cheese evenly over the eggs.
Place into the oven and bake at 200°C for 10-15 minutes until bubbly and the cheese is melted and browning.
Allow to cool slightly and cut into wedges.
Bron: Blog Chef
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
CHEESE AND BACON BISCUIT BREAKFAST SANDWICHES
CHEESE AND BACON BISCUIT BREAKFAST SANDWICHES
2 c flour
3 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
2/3 c grated cheddar cheese
1/2 c cold unsalted butter
3/4 c buttermilk
METHOD:
Set oven to 175 grade C
Mix dry ingredients.
Grate 1/2 cup butter into the dry ingredients and mix quickly.
Add the cheese.
Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.
Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet
Place in oven until golden. This will only take about 6-8 minutes, depending on the size of the biscuits. Watch carefully.
1 to 2 dozen (depends on size)
Meanwhile cook 1 package of bacon until crisp.
Drain. Break each piece in half to fit on the biscuits.
IF you want to add egg then use on scrambled egg per biscuit. I just leave them cook in the pan like an omelet and then fold them onto the biscuit.
Bron: blisstree.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHEESE AND BACON BISCUIT BREAKFAST SANDWICHES
2 c flour
3 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
2/3 c grated cheddar cheese
1/2 c cold unsalted butter
3/4 c buttermilk
METHOD:
Set oven to 175 grade C
Mix dry ingredients.
Grate 1/2 cup butter into the dry ingredients and mix quickly.
Add the cheese.
Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.
Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet
Place in oven until golden. This will only take about 6-8 minutes, depending on the size of the biscuits. Watch carefully.
1 to 2 dozen (depends on size)
Meanwhile cook 1 package of bacon until crisp.
Drain. Break each piece in half to fit on the biscuits.
IF you want to add egg then use on scrambled egg per biscuit. I just leave them cook in the pan like an omelet and then fold them onto the biscuit.
Bron: blisstree.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
DENVER SCRAMBLE
DENVER SCRAMBLE
INGREDIENTS
2 tablespoons unsalted butter (1/4 stick)
1 medium red, yellow, or green bell pepper, cored, seeded, and cut into medium dice
1/2 medium yellow onion, medium dice
10 large eggs
1/4 cup milk (not nonfat)
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
2/3 cup medium-dice cooked ham (about 125 gr)
1 cup shredded sharp cheddar cheese (about 90gr)
INSTRUCTIONS
Melt the butter in a large nonstick frying pan over medium heat until foaming.
Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
Meanwhile, place the eggs, milk, and measured salt and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
Add the ham to the pan and cook, stirring occasionally, until warmed through, about 2 minutes.
Reduce the heat to medium low and pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again until the edges start to set, then spread back into an even layer. Repeat, pushing the eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of about 4 to 5 minutes. (The top of the eggs should still be slightly wet.) Remove the pan from the heat.
Sprinkle in the cheese and gently fold until melted. Serve immediately.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
2 tablespoons unsalted butter (1/4 stick)
1 medium red, yellow, or green bell pepper, cored, seeded, and cut into medium dice
1/2 medium yellow onion, medium dice
10 large eggs
1/4 cup milk (not nonfat)
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
2/3 cup medium-dice cooked ham (about 125 gr)
1 cup shredded sharp cheddar cheese (about 90gr)
INSTRUCTIONS
Melt the butter in a large nonstick frying pan over medium heat until foaming.
Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
Meanwhile, place the eggs, milk, and measured salt and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
Add the ham to the pan and cook, stirring occasionally, until warmed through, about 2 minutes.
Reduce the heat to medium low and pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again until the edges start to set, then spread back into an even layer. Repeat, pushing the eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of about 4 to 5 minutes. (The top of the eggs should still be slightly wet.) Remove the pan from the heat.
Sprinkle in the cheese and gently fold until melted. Serve immediately.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
EGG BENEDICT
EGG BENEDICT
1teaspoon salt
1/4cup white vinegar
4English muffins, split
2 tablespoons butter, softened, divided
8slices bacon
8eggs
1 packet
hollandaise sauce
Pinch cayenne pepper
PREPARATION:
Preheat oven to 170°F.
Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat.
Add salt and vinegar. Reduce heat to a simmer.
While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter.
Place muffin halves on serving platter.
Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm.
Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm
To poach eggs, crack 1 egg into a small bowl.
Gently drop egg into simmering water. Repeat with another egg.
Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan.
Simmer 2 to 3 minutes or until white of egg is cooked through.
Remove poached eggs with slotted spoon; place in shallow pie pan or other dish.
Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached.
Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate.
Place 1 egg on top of each.
Prepare hollondaise sauce acording to packet instructions , add the pepper.
Spoon warm hollandaise over each egg, distributing evenly among 4 plates
Bron: Onbekend
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
1teaspoon salt
1/4cup white vinegar
4English muffins, split
2 tablespoons butter, softened, divided
8slices bacon
8eggs
1 packet
hollandaise sauce
Pinch cayenne pepper
PREPARATION:
Preheat oven to 170°F.
Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat.
Add salt and vinegar. Reduce heat to a simmer.
While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter.
Place muffin halves on serving platter.
Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm.
Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm
To poach eggs, crack 1 egg into a small bowl.
Gently drop egg into simmering water. Repeat with another egg.
Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan.
Simmer 2 to 3 minutes or until white of egg is cooked through.
Remove poached eggs with slotted spoon; place in shallow pie pan or other dish.
Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached.
Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate.
Place 1 egg on top of each.
Prepare hollondaise sauce acording to packet instructions , add the pepper.
Spoon warm hollandaise over each egg, distributing evenly among 4 plates
Bron: Onbekend
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
EGG IN A MUFFIN CUP
EGG IN A MUFFIN CUP
Prep/Total Time: 30 min. Yield: 6 Servings
INGREDIENTS:
12 thin slices deli roast beef
6 slices process American cheese, quartered
12 eggs
DIRECTIONS:
Press one slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell.
Arrange two cheese pieces in each shell.
Break one egg into each cup.
Bake, uncovered, at 350°F( 180°C) for 20-25 minutes or until eggs are completely set.
Yield: 6 servings (2 each).
Bron: Taste of Home
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep/Total Time: 30 min. Yield: 6 Servings
INGREDIENTS:
12 thin slices deli roast beef
6 slices process American cheese, quartered
12 eggs
DIRECTIONS:
Press one slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell.
Arrange two cheese pieces in each shell.
Break one egg into each cup.
Bake, uncovered, at 350°F( 180°C) for 20-25 minutes or until eggs are completely set.
Yield: 6 servings (2 each).
Bron: Taste of Home
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ENGLISH BREAKFAST
FULL ENGLISH BREAKFAST
2 eggs
3 slices bacon
2 sausage links, brown and serve
1 Roma tomato, halved lengthwise
2 ounces fresh mushrooms, quartered
1 tablespoon butter
Salt and pepper, to taste
METHOD:
Heat the butter in a large skillet. Sauté the mushrooms on medium-high heat until tender, season to taste with salt and pepper. Remove from the pan and keep warm. In the same skillet, place the tomatoes, bacon and sausage links. Cook until heated through and browned. Turn to cook both sides of the tomato and meats. Sprinkle the tomatoes with salt and pepper. Meanwhile, fry or scramble the eggs in the remaining butter in a small skillet. Arrange everything on a dinner plate and eat.
Makes 1 serving
Do not freeze
Source: genaw
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
FULL ENGLISH BREAKFAST
2 eggs
3 slices bacon
2 sausage links, brown and serve
1 Roma tomato, halved lengthwise
2 ounces fresh mushrooms, quartered
1 tablespoon butter
Salt and pepper, to taste
METHOD:
Heat the butter in a large skillet. Sauté the mushrooms on medium-high heat until tender, season to taste with salt and pepper. Remove from the pan and keep warm. In the same skillet, place the tomatoes, bacon and sausage links. Cook until heated through and browned. Turn to cook both sides of the tomato and meats. Sprinkle the tomatoes with salt and pepper. Meanwhile, fry or scramble the eggs in the remaining butter in a small skillet. Arrange everything on a dinner plate and eat.
Makes 1 serving
Do not freeze
Source: genaw
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
ENGLISH MUFFIN BREAKFAST
ENGLISH MUFFIN BREAKFAST
4 English muffins
Olive oil
Tomato slices
2 hard-cooked eggs, sliced
Grated mozzarella
Oregano
Kosher salt
DIRECTIONS:
Make Hard-Cooked Eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella.
Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts
Bron: Country Life
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
4 English muffins
Olive oil
Tomato slices
2 hard-cooked eggs, sliced
Grated mozzarella
Oregano
Kosher salt
DIRECTIONS:
Make Hard-Cooked Eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella.
Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts
Bron: Country Life
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
ENGLISH MUFFIN BREAKFAST PIZZA
ENGLISH MUFFIN BREAKFAST PIZZA
Prep Time: 5 min
Cook Time: 12 min
1 serving
INGREDIENTS:
1 whole-wheat English muffin, split
1 small tomato, seeded and diced
1 teaspoon extra-virgin olive oil
1 thin slice (1/2 ounce) Canadian bacon, diced
1/4 cup shredded part-skim mozzarella cheese
Chopped fresh basil, for garnish
DIRECTIONS:
Preheat the oven to 450 degrees. Line a small baking sheet with foil.
Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
Bron: Ellie Krieger for Food Network Magazine
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 5 min
Cook Time: 12 min
1 serving
INGREDIENTS:
1 whole-wheat English muffin, split
1 small tomato, seeded and diced
1 teaspoon extra-virgin olive oil
1 thin slice (1/2 ounce) Canadian bacon, diced
1/4 cup shredded part-skim mozzarella cheese
Chopped fresh basil, for garnish
DIRECTIONS:
Preheat the oven to 450 degrees. Line a small baking sheet with foil.
Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
Bron: Ellie Krieger for Food Network Magazine
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
FRENCH BREAKFAST MUFFINS
FRENCH BREAKFAST MUFFINS
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
DIRECTIONS :
Preheat oven to 180°C
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy.
Do NOT overmix; overmixing will ruin the texture of the finished muffins. Finally, don't overmix.
Scoop batter into muffin tins that have sprayed with cooking spray.
Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little
less generously.
Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl.
Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole
muffin!) then dip/roll the muffin in cinnamon sugar.
Bron: Mommas Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
DIRECTIONS :
Preheat oven to 180°C
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy.
Do NOT overmix; overmixing will ruin the texture of the finished muffins. Finally, don't overmix.
Scoop batter into muffin tins that have sprayed with cooking spray.
Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little
less generously.
Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl.
Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole
muffin!) then dip/roll the muffin in cinnamon sugar.
Bron: Mommas Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GERMAN OMELETTE WITH BACON
GERMAN OMELETTE WITH BACON
4 slices of bacon – cooked crisp and crumbled
1 or 2 teaspoons finely chopped chives
2 Tablespoons flour
3 large eggs
1/2 cup milk
1/4 teaspoon salt
a generous dash of grated nutmeg
black pepper – to taste
2 Tablespoons butter – for frying
This recipe makes 2 thin omelettes.
DIRECTIONS:
Put the flour in a medium mixing bowl. Stir in the eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well.
Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture.
Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections.
Serve warm.
Bron: Mr. Breakfast.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
GERMAN OMELETTE WITH BACON
4 slices of bacon – cooked crisp and crumbled
1 or 2 teaspoons finely chopped chives
2 Tablespoons flour
3 large eggs
1/2 cup milk
1/4 teaspoon salt
a generous dash of grated nutmeg
black pepper – to taste
2 Tablespoons butter – for frying
This recipe makes 2 thin omelettes.
DIRECTIONS:
Put the flour in a medium mixing bowl. Stir in the eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well.
Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture.
Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections.
Serve warm.
Bron: Mr. Breakfast.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
HAM & EGG BREAKFAST CUPCAKES
HAM & EGG BREAKFAST CUPCAKES
1 dozen large eggs
12 slices circle-shaped sandwich ham
1/2 cu green onion
1/4 cu parmesan cheese
parsley
METHOD:
Preheat oven to 400°.
Spray cupcake pan with cooking spray.
Place one slice of sandwich ham in each hole to create a place for the egg.
Carefully crack one egg into each ham cup.
Top each egg with green onion, and a sprinkle of salt and pepper.
Bake at 400° for 12 minutes.
Carefully remove from the cupcake pan.
Sprinkle each with parmesan cheese and fresh parsley. Serve while still hot.
Bron: downtowncookin.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
HAM & EGG BREAKFAST CUPCAKES
1 dozen large eggs
12 slices circle-shaped sandwich ham
1/2 cu green onion
1/4 cu parmesan cheese
parsley
METHOD:
Preheat oven to 400°.
Spray cupcake pan with cooking spray.
Place one slice of sandwich ham in each hole to create a place for the egg.
Carefully crack one egg into each ham cup.
Top each egg with green onion, and a sprinkle of salt and pepper.
Bake at 400° for 12 minutes.
Carefully remove from the cupcake pan.
Sprinkle each with parmesan cheese and fresh parsley. Serve while still hot.
Bron: downtowncookin.com
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
HAM & CHEESE BREAKFAST BURRITOS
HAM & CHEESE BREAKFAST BURRITOS
4 eggs
1/4 cup milk
1 cup cubed cooked ham
1 teaspoon California Style Garlic Pepper Seasoning
4 flour tortillas (8-inch)
1 cup shredded cheddar cheese blend
METODE:
Beat eggs and milk in large bowl. Add ham and garlic pepper; mix well.
Melt butter in large nonstick skillet on medium heat.
Add egg mixture; cook and stir until eggs are firm.
Spoon egg mixture into warmed flour tortillas.
Top each with 1/4 cup shredded cheese. Fold into burritos to serve.
Bron: Mc Cormick Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
4 eggs
1/4 cup milk
1 cup cubed cooked ham
1 teaspoon California Style Garlic Pepper Seasoning
4 flour tortillas (8-inch)
1 cup shredded cheddar cheese blend
METODE:
Beat eggs and milk in large bowl. Add ham and garlic pepper; mix well.
Melt butter in large nonstick skillet on medium heat.
Add egg mixture; cook and stir until eggs are firm.
Spoon egg mixture into warmed flour tortillas.
Top each with 1/4 cup shredded cheese. Fold into burritos to serve.
Bron: Mc Cormick Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LAZY EGGS
LAZY EGGS
I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.
Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180*C for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
Bron: Onbekend
Plasing: Mare Nieuwoudt / WATERTAND RESEPTE VIR OUD EN JONK
I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.
Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180*C for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
Bron: Onbekend
Plasing: Mare Nieuwoudt / WATERTAND RESEPTE VIR OUD EN JONK
MUFFIN PAN EGGS
MUFFIN PAN EGGS
(This was the right amount for breakfast for just my husband and me)
5 eggs
salt and pepper (the amount you would normally use for 5 eggs)
grated cheese (mozzarella, Swiss, or cheddar)
bacon bits*
2 shakes of granulated garlic or garlic powder
2 tablespoons milk
DIRECTIONS:
Preheat oven to 350 *F (180*C)
Whisk together the eggs, salt, pepper, granulated garlic, and milk.
Pour evenly (to the best of your ability!) into 5 greased sections in your muffin pan.
Sprinkle bacon bits into each section.
Sprinkle cheese into each section.
Bake for 12-16 minutes.
*I have to add that I only used bacon bits as a last resort. Fresh bacon, ham, or any other type of meat would be much better, I’m positive! Other good ideas would be onion and/or spinach! (Can’t wait to try!)
Bron: recipeshappen.wordpress.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MUFFIN PAN EGGS
(This was the right amount for breakfast for just my husband and me)
5 eggs
salt and pepper (the amount you would normally use for 5 eggs)
grated cheese (mozzarella, Swiss, or cheddar)
bacon bits*
2 shakes of granulated garlic or garlic powder
2 tablespoons milk
DIRECTIONS:
Preheat oven to 350 *F (180*C)
Whisk together the eggs, salt, pepper, granulated garlic, and milk.
Pour evenly (to the best of your ability!) into 5 greased sections in your muffin pan.
Sprinkle bacon bits into each section.
Sprinkle cheese into each section.
Bake for 12-16 minutes.
*I have to add that I only used bacon bits as a last resort. Fresh bacon, ham, or any other type of meat would be much better, I’m positive! Other good ideas would be onion and/or spinach! (Can’t wait to try!)
Bron: recipeshappen.wordpress.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SUNRISE BREAKFAST BOWLS
SUNRISE BREAKFAST BOWLS
INGREDIENTS:
Whole grain bread- 12 slices with crust taken off
Eggs- 1 dozen
Bacon- 1 package microwave bacon (or use cooked streaky bacon)
Butter
DIRECTIONS:
Preheat oven to 180°C
Grease a muffin tin with butter and place one slice of bread into each hole pressing down in the middle.
Crack one egg directly onto each slice of bread.
Heat bacon in the microwave according to directions (about 1 minute) and place one cooked slice into each egg.
Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes.
Serve
Bron: Louise Groenewald
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
Whole grain bread- 12 slices with crust taken off
Eggs- 1 dozen
Bacon- 1 package microwave bacon (or use cooked streaky bacon)
Butter
DIRECTIONS:
Preheat oven to 180°C
Grease a muffin tin with butter and place one slice of bread into each hole pressing down in the middle.
Crack one egg directly onto each slice of bread.
Heat bacon in the microwave according to directions (about 1 minute) and place one cooked slice into each egg.
Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes.
Serve
Bron: Louise Groenewald
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GRANOLA , OATMEAL AND JOGHURT:
HOME MADE GRANOLA MADE EASY
HOME MADE GRANOLA MADE EASY
3 cups rolled oats
1 cup mixed nuts and seeds (almonds and cashews were used)
1 tsp ground cinnamon
1/2 cup of honey
1/2 cup dried fruit
Preheat oven to 300°F (150°C).
Place 9 x 13 inch roasting pan over 2 burners at medium-low heat.
Add oats and cook, stirring occasionally, until they begin to brown and become fragrant (about 3-5 minutes).
Add the nuts and seeds and continue to cook for another 2 minutes stirring frequently.
If using it, add coconut and cook, stirring, for another 2 minutes.
Add cinnamon and sweetener and stir to coat. Bake for 20 minutes, stirring once or twice while baking.
Add the dried fruit after granola is done baking and place pan on a wire rack to cool.
Be sure to stir the granola every so often to break it up as it cools.
Transfer granola to a sealed container and store in cupboard or refrigerator.
Bron: Crazy Cajun Living
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 cups rolled oats
1 cup mixed nuts and seeds (almonds and cashews were used)
1 tsp ground cinnamon
1/2 cup of honey
1/2 cup dried fruit
Preheat oven to 300°F (150°C).
Place 9 x 13 inch roasting pan over 2 burners at medium-low heat.
Add oats and cook, stirring occasionally, until they begin to brown and become fragrant (about 3-5 minutes).
Add the nuts and seeds and continue to cook for another 2 minutes stirring frequently.
If using it, add coconut and cook, stirring, for another 2 minutes.
Add cinnamon and sweetener and stir to coat. Bake for 20 minutes, stirring once or twice while baking.
Add the dried fruit after granola is done baking and place pan on a wire rack to cool.
Be sure to stir the granola every so often to break it up as it cools.
Transfer granola to a sealed container and store in cupboard or refrigerator.
Bron: Crazy Cajun Living
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE GRANOLA AND FRUIT-COCKTAIL NATURAL JOGHURT
HOME MADE GRANOLA AND FRUIT COCKTAIL NATURAL YOGHURT
INGREDIENTS TO MAKE GRANOLA:
3 cups oats
1 cup sesame seeds
1 cup mixed flax, pumpkin and sesame seeds
1 cup brown sugar
1 cup desiccated coconut
1 tsp. salt
½ cup oil
½ cup boiling water
1 cup all bran flakes
1. Preheat your oven to 180 degrees Celsius.
2. Mix together all the dry ingredients except the all-bran flakes.
3. Stir in the boiling water and the oil until well combined.
4. Bake for 20 minutes.
5. Remove from the oven and stir well.
6. Reduce the heat to 170 degrees Celsius and bake for ten minutes at a time, stirring at each interval until the granola is dry and golden.
7. Once cool stir in the all-bran flakes.
8. Store in an airtight container.
TO ASSEMBLE WITH JOGHURT:
4 clean mason jars
4 cups of granola
1 can Rhodes Fruit Cocktail in Fruit Juice, drained
500ml plain Bulgarian yoghurt
Honey, optional
1. Layer the granola and yoghurt in the jars.
2. Top with fruit.
3. Drizzle with honey if using.
Bron: Rhodes
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS TO MAKE GRANOLA:
3 cups oats
1 cup sesame seeds
1 cup mixed flax, pumpkin and sesame seeds
1 cup brown sugar
1 cup desiccated coconut
1 tsp. salt
½ cup oil
½ cup boiling water
1 cup all bran flakes
1. Preheat your oven to 180 degrees Celsius.
2. Mix together all the dry ingredients except the all-bran flakes.
3. Stir in the boiling water and the oil until well combined.
4. Bake for 20 minutes.
5. Remove from the oven and stir well.
6. Reduce the heat to 170 degrees Celsius and bake for ten minutes at a time, stirring at each interval until the granola is dry and golden.
7. Once cool stir in the all-bran flakes.
8. Store in an airtight container.
TO ASSEMBLE WITH JOGHURT:
4 clean mason jars
4 cups of granola
1 can Rhodes Fruit Cocktail in Fruit Juice, drained
500ml plain Bulgarian yoghurt
Honey, optional
1. Layer the granola and yoghurt in the jars.
2. Top with fruit.
3. Drizzle with honey if using.
Bron: Rhodes
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
OVERNIGHT OATMEAL
OVERNIGHT OATMEAL
INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)
INSTRUCTIONS:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.
Cover; refrigerate at least 8 hours but no longer than 3 days before eating.
PASSIONATE Overnight Oatmeal: Stir in 1/4 cup raspberries.
ENERGIZED Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.
POSITIVE Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.
HARMONIOUS Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.
RELAXED Overnight Oatmeal: Stir in 1/4 cup blueberries.
ROMANTIC Overnight Oatmeal: Stir in 1/4 cup sliced grapes.
STIR INS:
GERMAN CHOCOLATE OVERNIGHT OATMEAL: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g
S'MORES OVERNIGHT OATMEAL: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g
BANANA FOSTER OVERNIGHT OATMEAL: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g
PEANUT BUTTER CUP OVERNIGHT STIR IN: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g
STIR-INS:
POMEGRATE POWER OATMEAL:Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g
HONEY POWER OATMEAL : Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g
BANANA POWER OATMEAL : Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g
ALMOND POWER OATMEAL : Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g
BLUEBERRY POWER OATMEAL : Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g
BLACKBERRY POWER OATMEAL : Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g
*Those with bee sting allergies should consult their physician before consuming comb honey.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
Bron: Betty Crocker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)
INSTRUCTIONS:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.
Cover; refrigerate at least 8 hours but no longer than 3 days before eating.
PASSIONATE Overnight Oatmeal: Stir in 1/4 cup raspberries.
ENERGIZED Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.
POSITIVE Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.
HARMONIOUS Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.
RELAXED Overnight Oatmeal: Stir in 1/4 cup blueberries.
ROMANTIC Overnight Oatmeal: Stir in 1/4 cup sliced grapes.
STIR INS:
GERMAN CHOCOLATE OVERNIGHT OATMEAL: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g
S'MORES OVERNIGHT OATMEAL: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g
BANANA FOSTER OVERNIGHT OATMEAL: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g
PEANUT BUTTER CUP OVERNIGHT STIR IN: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g
STIR-INS:
POMEGRATE POWER OATMEAL:Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g
HONEY POWER OATMEAL : Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g
BANANA POWER OATMEAL : Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g
ALMOND POWER OATMEAL : Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g
BLUEBERRY POWER OATMEAL : Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g
BLACKBERRY POWER OATMEAL : Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g
*Those with bee sting allergies should consult their physician before consuming comb honey.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
Bron: Betty Crocker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POUCHED SUMMER FRUIT WITH SPICED YOGHURT
POUCHED SUMMER FRUIT WITH SPICED YOGHURT
Ingredients for poached fruit:
600 ml water
375 ml (1 and a half cups) sugar
2 teaspoons vanilla essence (or seeds of 1 vanilla pod)
3 peaches, 3 pears, and a cup of strawberries (ripe, fresh fruit)
Method:
1.In a medium-sized pot on the stove top, heat the water, sugar
and vanilla and bring to a simmer.
2.Half the large fruit and remove the
pits/stones. Remove green tops from strawberries and keep them whole.
3.Start with the larger fruit, and cook them in the liquid in batches, about 3-5 minutes
at a time, until just tender. Remove with a slotted spoon and set aside. Cook the strawberries last, for just 1 minute, remove and set aside. Reserve the cooking liquid.
4.Cool the fruit and liquid slightly, then return the fruit
to the liquid to cool completely in the fridge.
Ingredients for spiced yoghurt:
◦250 ml (1 cup) double cream greek yoghurt
◦1/4 teaspoon of fine cinnamon
◦seeds of 3 cardamom pods (remove husks and use a pestle and mortar to pound the seeds to a fine powder)
◦2 teaspoons honey
Method:
Mix all of the ingredients for the spiced yoghurt together. Taste, and add
more spices if desired. Serve with the poached fruit and a little of the
poaching liquid.
Tip: the poached fruit will keep well in the refrigerator, covered, for a few
days. Serve cold or at room temperature
Bron: The Food Fox
Plasing: Henriette Wessels 31/05/2013
Ingredients for poached fruit:
600 ml water
375 ml (1 and a half cups) sugar
2 teaspoons vanilla essence (or seeds of 1 vanilla pod)
3 peaches, 3 pears, and a cup of strawberries (ripe, fresh fruit)
Method:
1.In a medium-sized pot on the stove top, heat the water, sugar
and vanilla and bring to a simmer.
2.Half the large fruit and remove the
pits/stones. Remove green tops from strawberries and keep them whole.
3.Start with the larger fruit, and cook them in the liquid in batches, about 3-5 minutes
at a time, until just tender. Remove with a slotted spoon and set aside. Cook the strawberries last, for just 1 minute, remove and set aside. Reserve the cooking liquid.
4.Cool the fruit and liquid slightly, then return the fruit
to the liquid to cool completely in the fridge.
Ingredients for spiced yoghurt:
◦250 ml (1 cup) double cream greek yoghurt
◦1/4 teaspoon of fine cinnamon
◦seeds of 3 cardamom pods (remove husks and use a pestle and mortar to pound the seeds to a fine powder)
◦2 teaspoons honey
Method:
Mix all of the ingredients for the spiced yoghurt together. Taste, and add
more spices if desired. Serve with the poached fruit and a little of the
poaching liquid.
Tip: the poached fruit will keep well in the refrigerator, covered, for a few
days. Serve cold or at room temperature
Bron: The Food Fox
Plasing: Henriette Wessels 31/05/2013
SOMETHING DIFFERENT:
BOUDOIR BREAKFAST CASSEROLE
2 tablespoons butter, plus 2 tablespoons melted
1-1/4 cups diced yellow onions
1 cup sliced mushrooms (if fresh, saute before adding to casserole)
6 slices thick sugar cured bacon, lightly dusted with flour
185 gr sausage, crumbled
1/4 cup chopped green onions
8 large eggs
3 cups whole milk
1 cup heavy cream
1/2 teaspoon each – paprika, onion powder,
nutmeg, brown sugar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 stale croissants, torn into 1/2 inch pieces
(about 7 cups)
2 cups shredded Cheddar
1/2 cup freshly grated Parmesan
METHOD:
Preheat the oven to 180 C. Lightly grease a 3-quart casserole dish and set aside.
Cook bacon in oven on a rack approximately 20-30 minutes until crisp. Crumble into pieces.
In a large skillet, melt 1-1/2 tablespoons of the butter over medium-high heat. Add the onions, reduce the heat to medium, and cook, stirring, until soft and lightly caramelized, about 15 minutes. In a medium skillet, melt the remaining 1/2 tablespoon butter over medium-high heat. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels. In a large bowl, beat the eggs. Add the milk, cream, salt, spices, and pepper and whisk to combine. Add the croissants and let sit for 15 minutes. Add the sausage, bacon, onions, Gouda, mushrooms, and green onions – stir together and let sit for 10 minutes. Pour into the prepared dish; top with Parmesan; cover with aluminum foil to prevent from browning too much; and bake until almost completely set, about 1 hour but depends on pan depth. Remove foil last 10-15 minutes of cooking to allow the top of casserole to cook and slightly set.
Bron: Twirl and taste
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1-1/4 cups diced yellow onions
1 cup sliced mushrooms (if fresh, saute before adding to casserole)
6 slices thick sugar cured bacon, lightly dusted with flour
185 gr sausage, crumbled
1/4 cup chopped green onions
8 large eggs
3 cups whole milk
1 cup heavy cream
1/2 teaspoon each – paprika, onion powder,
nutmeg, brown sugar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 stale croissants, torn into 1/2 inch pieces
(about 7 cups)
2 cups shredded Cheddar
1/2 cup freshly grated Parmesan
METHOD:
Preheat the oven to 180 C. Lightly grease a 3-quart casserole dish and set aside.
Cook bacon in oven on a rack approximately 20-30 minutes until crisp. Crumble into pieces.
In a large skillet, melt 1-1/2 tablespoons of the butter over medium-high heat. Add the onions, reduce the heat to medium, and cook, stirring, until soft and lightly caramelized, about 15 minutes. In a medium skillet, melt the remaining 1/2 tablespoon butter over medium-high heat. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels. In a large bowl, beat the eggs. Add the milk, cream, salt, spices, and pepper and whisk to combine. Add the croissants and let sit for 15 minutes. Add the sausage, bacon, onions, Gouda, mushrooms, and green onions – stir together and let sit for 10 minutes. Pour into the prepared dish; top with Parmesan; cover with aluminum foil to prevent from browning too much; and bake until almost completely set, about 1 hour but depends on pan depth. Remove foil last 10-15 minutes of cooking to allow the top of casserole to cook and slightly set.
Bron: Twirl and taste
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST PIE
BREAKFAST PIE
30 ml brick margarine
200 g bacon - chopped
1 onion - chopped
400 g roll puff pastry - thawed
5 eggs
60 ml cream
15 ml Robertsons country garlic and herb
seasoning
15 ml Robertsons paprika
1 egg beaten - for brushing
DIRECTIONS:
Preheat oven to 210 ° C.
In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft.
Lightly grease a large, deep pie dish.
Roll out the puff pastry and line the pie dish.
Place a piece of greased kitchen paper over the pastry and fill with beans or rice, bake blind for 10 minutes.
Remove the paper and beans and bake for a further 10 minutes.
Allow to cool.
Turn oven to 200 ° C.
Arrange the bacon and onion over the cooled pastry.
In a bowl beat together the eggs and cream and Robertsons seasoning.
Roll out the puff pastry and get it ready to put on top.
Pour the egg mixture over the bacon.
Sprinkle with Paprika and top with the pastry.
Decorate with left over pieces of pastry and brush with extra beaten egg.
Place in oven for 30 - 35 minutes or until egg is set and pastry is golden.
BRON:Robertsons Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
30 ml brick margarine
200 g bacon - chopped
1 onion - chopped
400 g roll puff pastry - thawed
5 eggs
60 ml cream
15 ml Robertsons country garlic and herb
seasoning
15 ml Robertsons paprika
1 egg beaten - for brushing
DIRECTIONS:
Preheat oven to 210 ° C.
In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft.
Lightly grease a large, deep pie dish.
Roll out the puff pastry and line the pie dish.
Place a piece of greased kitchen paper over the pastry and fill with beans or rice, bake blind for 10 minutes.
Remove the paper and beans and bake for a further 10 minutes.
Allow to cool.
Turn oven to 200 ° C.
Arrange the bacon and onion over the cooled pastry.
In a bowl beat together the eggs and cream and Robertsons seasoning.
Roll out the puff pastry and get it ready to put on top.
Pour the egg mixture over the bacon.
Sprinkle with Paprika and top with the pastry.
Decorate with left over pieces of pastry and brush with extra beaten egg.
Place in oven for 30 - 35 minutes or until egg is set and pastry is golden.
BRON:Robertsons Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST IN A CUP
BREAKFAST IN A CUP
cheese, grated
tomato, sliced
bacon, diced
mushrooms, sliced
1 slice bread (cut circle with cookie cutter or wine glass)
1 egg
salt and pepper to taste
Spray Soufflè Dish with Spray & Cook.
METHOD:
Layer ingredients: cheese, tomato, bacon, mushrooms and bread circle.
Whisk egg, add salt and pepper. Pour egg mixture carefully over.
Microwave at 80% power for 3 minutes or until set.
Serve immediately.
Bron:: Willa Krause Groep - Richardsbaai
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
cheese, grated
tomato, sliced
bacon, diced
mushrooms, sliced
1 slice bread (cut circle with cookie cutter or wine glass)
1 egg
salt and pepper to taste
Spray Soufflè Dish with Spray & Cook.
METHOD:
Layer ingredients: cheese, tomato, bacon, mushrooms and bread circle.
Whisk egg, add salt and pepper. Pour egg mixture carefully over.
Microwave at 80% power for 3 minutes or until set.
Serve immediately.
Bron:: Willa Krause Groep - Richardsbaai
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST CASSEROLE
BREAKFAST CASSEROLE
1 package of Mashed potatoes (made as per packet instructions)
1 package Smoked sausage, cooked
6 eggs
shredded cheddar cheese for sprinkling over cooked casserole
METHOD:
Preheat oven to 350°F (180°C)
Simply prepare the Au Gratin potatoes as per the directions on the box and place them in a casserole dish.
Crumble and fry your sausage until brown and add anything you like: onions, peppers, etc.
Mix the sausage in with the potatoes. Beat 6 eggs and pour it over the potato/sausage mix.
Bake for 45 minutes at 350°F (180°C) and top with cheese once done.
Bron: mamabblog
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST ENCHILADA
BREAKFAST ENCHILADA
FILLING:
1 TBSP oil
1 small onion, finely diced
3 cloves garlic, minced
375 gr breakfast sausage or chorizo
1 1/4 c cooked cubed potatoes or hashbrowns
Scrambled Eggs (recipe follows)
375gr jar chopped pimentos, drained
440gr can green chiles, drained
250 ml freshly grated cheese such as sharp cheddar
Salt and black pepper to taste
SCRAMBLE EGGS:
1 TBSP butter
5 eggs, beaten
Salt and pepper to taste
CHIPOTLE CHEESE SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 1/2 tsp kosher salt (3/4 tsp table salt)
1/2 tsp pepper
2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)
2 cups freshly grated sharp cheddar
Other Ingredients:
8 fajita-size flour tortillas (about 6")
1 cup freshly grated cheese FOR TOPPING
Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro
Preheat the oven to 180grC
Heat a large skillet over medium heat with 1 TBSP oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown – breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.
TO MAKE THE CHIPOTLE
Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.
While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cook the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.
To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.
Spoon about 1/2 cup of the filling into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas – making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.
Bron: Cooking Ventures
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
FILLING:
1 TBSP oil
1 small onion, finely diced
3 cloves garlic, minced
375 gr breakfast sausage or chorizo
1 1/4 c cooked cubed potatoes or hashbrowns
Scrambled Eggs (recipe follows)
375gr jar chopped pimentos, drained
440gr can green chiles, drained
250 ml freshly grated cheese such as sharp cheddar
Salt and black pepper to taste
SCRAMBLE EGGS:
1 TBSP butter
5 eggs, beaten
Salt and pepper to taste
CHIPOTLE CHEESE SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 1/2 tsp kosher salt (3/4 tsp table salt)
1/2 tsp pepper
2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)
2 cups freshly grated sharp cheddar
Other Ingredients:
8 fajita-size flour tortillas (about 6")
1 cup freshly grated cheese FOR TOPPING
Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro
Preheat the oven to 180grC
Heat a large skillet over medium heat with 1 TBSP oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown – breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.
TO MAKE THE CHIPOTLE
Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.
While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cook the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.
To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.
Spoon about 1/2 cup of the filling into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas – making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.
Bron: Cooking Ventures
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST UPSIDE DOWN CAKE
BREAKFAST UPSIDE DOWN CAKE
INGREDIENTS:
2 tablespoons olive oil
3 large baking potatoes, peeled and diced
1/2 cup chopped red bell pepper
2 cloves garlic, chopped
1/2 cup chopped onion
salt and pepper to taste
10 slices bacon
4 eggs
1 teaspoon milk
1 cup shredded Cheddar cheese
DIRECTIONS:
Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper.
Serve and enjoy.
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 tablespoons olive oil
3 large baking potatoes, peeled and diced
1/2 cup chopped red bell pepper
2 cloves garlic, chopped
1/2 cup chopped onion
salt and pepper to taste
10 slices bacon
4 eggs
1 teaspoon milk
1 cup shredded Cheddar cheese
DIRECTIONS:
Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper.
Serve and enjoy.
Bron: Onbekend
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
15 MINUTE BREAKFAST PIZZA
15 MINUTE BREAKFAST PIZZA
Cheap, Easy, and Delicious.
recipe from born free
Preheat oven to 400F/200C degrees.
You can make your own pizza crust, buy pizza dough,
Scramble up 4 eggs and then spoon and spread over the pizza crust.
You can make the bacon from scratch, or if you're looking for a 10 minute breakfast, buy fully cooked bacon.
You microwave 5 pieces at a time for 25 seconds and it's done! Cook the bacon, and crumble it on top of the pizza and eggs.
Sprinkle the whole pie with cheddar and/or mozzarella cheese.
Stick the pizza in the oven (even if it isn't 400°F/200°C degrees yet).
Set the timer for 10 minutes. When the 10 minutes are up- Serve and Enjoy!
Bron ;Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Cheap, Easy, and Delicious.
recipe from born free
Preheat oven to 400F/200C degrees.
You can make your own pizza crust, buy pizza dough,
Scramble up 4 eggs and then spoon and spread over the pizza crust.
You can make the bacon from scratch, or if you're looking for a 10 minute breakfast, buy fully cooked bacon.
You microwave 5 pieces at a time for 25 seconds and it's done! Cook the bacon, and crumble it on top of the pizza and eggs.
Sprinkle the whole pie with cheddar and/or mozzarella cheese.
Stick the pizza in the oven (even if it isn't 400°F/200°C degrees yet).
Set the timer for 10 minutes. When the 10 minutes are up- Serve and Enjoy!
Bron ;Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PERFECT PORK CRACKLING
PERFECT PORK CRACKLING
500 g pork skin
Lightly score the skin (or ask the butcher to do it for you) and rub it with a bit of olive oil and a sprinkling of salt.
Rest at least 30 minutes.
Roll the skin out onto a wire rack placed in a tray, flesh side down, and roast in a hot oven until the skin bubbles, brows, and becomes crisp – anywhere from 20 minutes to an hour; the fresher the skin the longer it will take to roast.
Remove from the oven and cool completely.
Bron: Snappy Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
*KAIINGS BOERE MANIER
Ons sit dit buite op die gasbraaier, sny die vleis (pork belly) in blokkies en braai uit in swartpot!
Heerlik op krummelpap met bietjie botter in!
500 g pork skin
Lightly score the skin (or ask the butcher to do it for you) and rub it with a bit of olive oil and a sprinkling of salt.
Rest at least 30 minutes.
Roll the skin out onto a wire rack placed in a tray, flesh side down, and roast in a hot oven until the skin bubbles, brows, and becomes crisp – anywhere from 20 minutes to an hour; the fresher the skin the longer it will take to roast.
Remove from the oven and cool completely.
Bron: Snappy Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
*KAIINGS BOERE MANIER
Ons sit dit buite op die gasbraaier, sny die vleis (pork belly) in blokkies en braai uit in swartpot!
Heerlik op krummelpap met bietjie botter in!
SAVOURY MINCE ON BUTTERED TOAST
SAVOURY MINCE ON BUTTERED TOAST
1 Buttered toast to serve
30 millilitre oil
1 Onions, finely chopped
1 Green pepper, chopped
500 gram Beef mince
1 KNORR Savoury Mince Dry Cook-in-Sauce
350 millilitre Water
INSTRUCTIONS:
Heat oil in a large frying pan on medium.
Cook onion and green pepper, stirring for 3 minutes, until soft.
Increase heat to high and add beef.
Cook for 12 minutes, stirring to break up any lumps, until browned.
Add the water and KNORR Fresh Ideas Savoury Mince contents and bring to the boil.
Reduce to a simmer and cook for 20 mins.
Serve on hot buttered toast garnished with chopped parsley.
As an option, add a fried egg to top it.
Bron & Foto: What's for Dinner / Knorr
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 Buttered toast to serve
30 millilitre oil
1 Onions, finely chopped
1 Green pepper, chopped
500 gram Beef mince
1 KNORR Savoury Mince Dry Cook-in-Sauce
350 millilitre Water
INSTRUCTIONS:
Heat oil in a large frying pan on medium.
Cook onion and green pepper, stirring for 3 minutes, until soft.
Increase heat to high and add beef.
Cook for 12 minutes, stirring to break up any lumps, until browned.
Add the water and KNORR Fresh Ideas Savoury Mince contents and bring to the boil.
Reduce to a simmer and cook for 20 mins.
Serve on hot buttered toast garnished with chopped parsley.
As an option, add a fried egg to top it.
Bron & Foto: What's for Dinner / Knorr
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SUNDAY BRUNCH BREAK
SUNDAY BRUNCH BREAK
WHAT YOU NEED:
1 doz. eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) breakfast pork sausage
1 cup sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 pkg. (8 oz.) KRAFT Finely Shredded Triple Cheddar Cheese
MAKE IT:
HEAT oven to 400°F.
BEAT eggs and sour cream with whisk until well blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain.
REDUCE oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
BAKE 30 min. or until center is set.
Bron: Kraft Foods
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
WHAT YOU NEED:
1 doz. eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) breakfast pork sausage
1 cup sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 pkg. (8 oz.) KRAFT Finely Shredded Triple Cheddar Cheese
MAKE IT:
HEAT oven to 400°F.
BEAT eggs and sour cream with whisk until well blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain.
REDUCE oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
BAKE 30 min. or until center is set.
Bron: Kraft Foods
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
DO IT WITH EGGS:
PIZZA SCRAMBLED EGGS
PIZZA SCRAMBLED EGGS
INGREDIENTS:
50g shaved light leg ham, chopped
1 medium tomato, deseeded, finely chopped
2 tablespoons reduced-fat grated pizza cheese
1 tablespoon finely chopped fresh oregano leaves
6 eggs
1/3 cup milk
Olive oil cooking spray
Toasted bread, to serve
DIRECTIONS:
Combine ham, tomato, cheese and oregano in a bowl. Lightly whisk eggs and milk together in a jug.
Spray a non-stick frying pan with oil. Heat over medium heat. Cook egg mixture for 1 minute or until edges just begin to set. Using a wooden spoon, push set egg towards centre of pan, tilting pan to let uncooked egg cover the base. Cook for 1 minute or until creamy curds begin to form. Fold through ham mixture. Serve with toasted bread.
Bron: Claire Brookman / Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
50g shaved light leg ham, chopped
1 medium tomato, deseeded, finely chopped
2 tablespoons reduced-fat grated pizza cheese
1 tablespoon finely chopped fresh oregano leaves
6 eggs
1/3 cup milk
Olive oil cooking spray
Toasted bread, to serve
DIRECTIONS:
Combine ham, tomato, cheese and oregano in a bowl. Lightly whisk eggs and milk together in a jug.
Spray a non-stick frying pan with oil. Heat over medium heat. Cook egg mixture for 1 minute or until edges just begin to set. Using a wooden spoon, push set egg towards centre of pan, tilting pan to let uncooked egg cover the base. Cook for 1 minute or until creamy curds begin to form. Fold through ham mixture. Serve with toasted bread.
Bron: Claire Brookman / Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
ZIPLOC OMELETTE
ZIPLOCK OMELETTE
Prep Time: 3 minutes
Cook Time:13 minutes
This is a super idea for camping or when you have guests staying over. Individual, easy to make omelettes, one pot and minimal washing up!
Ingredients(1 bag-recipe per person)
2 Extra-large (or 3 large) eggs per bag
1 Ziploc freezer/quart-size bag for each person
Omelette flavouring ideas
Grated cheese
Chopped ham or cooked Diced bacon
Sliced mushrooms
Chopped spring onion
Chopped tomato
Sweet pepper strips
Smoked salmon pieces
METHOD:
Put a large pot of water on the stove to come to a rolling boil.
Have guests write their name on the bag with permanent marker.
Crack 2 eggs into each bag, seal bag, and shake to break up the eggs well.
Each guest then adds in any selection of ingredients they enjoy to their bag of beaten egg.
Make sure to press the air out of each bag before zipping closed.
Place the bags into the boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes together in a large pot.
Open the bags, and roll each omelette out onto a dinner plate. Serve immediately.
Bron: Spar-resepte
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 3 minutes
Cook Time:13 minutes
This is a super idea for camping or when you have guests staying over. Individual, easy to make omelettes, one pot and minimal washing up!
Ingredients(1 bag-recipe per person)
2 Extra-large (or 3 large) eggs per bag
1 Ziploc freezer/quart-size bag for each person
Omelette flavouring ideas
Grated cheese
Chopped ham or cooked Diced bacon
Sliced mushrooms
Chopped spring onion
Chopped tomato
Sweet pepper strips
Smoked salmon pieces
METHOD:
Put a large pot of water on the stove to come to a rolling boil.
Have guests write their name on the bag with permanent marker.
Crack 2 eggs into each bag, seal bag, and shake to break up the eggs well.
Each guest then adds in any selection of ingredients they enjoy to their bag of beaten egg.
Make sure to press the air out of each bag before zipping closed.
Place the bags into the boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes together in a large pot.
Open the bags, and roll each omelette out onto a dinner plate. Serve immediately.
Bron: Spar-resepte
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BREAKFAST PUDDING:
BREAKFAST BREAD PUDDING
BREAKFAST BREAD PUDDING
500gr pork sausage
6 cups cut up french bread - about 1/2" - I sliced then hand tear the slices
3 cups milk
8 eggs
1/2 teaspoon salt
1 teaspoon black pepper
4 sage leaves
125gr cream cheese
1/4 cup maple syrup
2 teaspoons maple sugar
butter for the pan
DIRECTIONS:
The night before - cook the pork sausage until it is nicely browned (if it's in links, remove the casing).
Mince the sage and toss it with your torn up bread in a large bowl.
Whisk together the eggs, milk, salt and pepper, then pour it over the bread.
Stir it around several times, let it sit, stir again. Butter a 9 x 9 baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the baking dish.
Use a slotted spoon to remove the sausage from its pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick it in the fridge overnight.
Pull the pudding out of the fridge and drizzle the maple syrup over it, then sprinkle the maple sugar.
Put it into the oven and turn the heat to 180°C Bake for about an hour and 20 minutes.
It will turn dark golden brown and crunchy on top and puff up into a nice dome when it is ready.
Bron: Don't Hold onto anything
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
500gr pork sausage
6 cups cut up french bread - about 1/2" - I sliced then hand tear the slices
3 cups milk
8 eggs
1/2 teaspoon salt
1 teaspoon black pepper
4 sage leaves
125gr cream cheese
1/4 cup maple syrup
2 teaspoons maple sugar
butter for the pan
DIRECTIONS:
The night before - cook the pork sausage until it is nicely browned (if it's in links, remove the casing).
Mince the sage and toss it with your torn up bread in a large bowl.
Whisk together the eggs, milk, salt and pepper, then pour it over the bread.
Stir it around several times, let it sit, stir again. Butter a 9 x 9 baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the baking dish.
Use a slotted spoon to remove the sausage from its pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick it in the fridge overnight.
Pull the pudding out of the fridge and drizzle the maple syrup over it, then sprinkle the maple sugar.
Put it into the oven and turn the heat to 180°C Bake for about an hour and 20 minutes.
It will turn dark golden brown and crunchy on top and puff up into a nice dome when it is ready.
Bron: Don't Hold onto anything
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK