SWEET:
CRACK ROLLS
(You can't eat just one. ~Glenda )
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.
Yield: 16 roll-ups. Good warm or cold. ADDICTING!
Bron: GLENDA
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.
Yield: 16 roll-ups. Good warm or cold. ADDICTING!
Bron: GLENDA
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK
FRENCH TOAST STICKS STUFFED WITH SWEETENED CREAM CHEESE
16 slice white bread (remove all crusts)
250gr soft cream cheese
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter
Use a rolling pin to flatten each slice of bread. In a mixer, beat cream cheese and confectioners’ sugar.
Combine sugar and cinnamon in a bowl. Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread. Roll it up...jelly roll style.
Dip the roll in the melted butter and then into the cinnamon/sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with maple syrup and whipped cream.
Bron : Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
250gr soft cream cheese
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter
Use a rolling pin to flatten each slice of bread. In a mixer, beat cream cheese and confectioners’ sugar.
Combine sugar and cinnamon in a bowl. Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread. Roll it up...jelly roll style.
Dip the roll in the melted butter and then into the cinnamon/sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with maple syrup and whipped cream.
Bron : Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SAVOURY:
CANDIED BACON
CANDIED BACON
(40 minutes. Makes 12 rashers)
Serve this for brunch with poached eggs, or break into small pieces as a nibble with drinks.
12 rashers Rindless lean streaky bacon
1 tsp maple syrup
1 tbsp light brown soft sugar
1 tsp Dijon mustard
DIRECTIONS:
Heat the oven to 190C/fan 170C/gas 5.
Put the bacon on a rack over a baking tray.
Mix the syrup, sugar and mustard in a small bowl with a splash of water, then lightly brush over the bacon.
Cook in the oven for 10 minutes, then turn and brush the other side and cook for another 10 minutes.
Keep brushing and turning until the bacon looks glassy, crisp and caramelised – this will take another 5-10 minutes depending on the power of your oven.
Keep a close eye on the bacon for the last few minutes of cooking, because the sugar can easily burn.
Bron: Olive Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CANDIED BACON
(40 minutes. Makes 12 rashers)
Serve this for brunch with poached eggs, or break into small pieces as a nibble with drinks.
12 rashers Rindless lean streaky bacon
1 tsp maple syrup
1 tbsp light brown soft sugar
1 tsp Dijon mustard
DIRECTIONS:
Heat the oven to 190C/fan 170C/gas 5.
Put the bacon on a rack over a baking tray.
Mix the syrup, sugar and mustard in a small bowl with a splash of water, then lightly brush over the bacon.
Cook in the oven for 10 minutes, then turn and brush the other side and cook for another 10 minutes.
Keep brushing and turning until the bacon looks glassy, crisp and caramelised – this will take another 5-10 minutes depending on the power of your oven.
Keep a close eye on the bacon for the last few minutes of cooking, because the sugar can easily burn.
Bron: Olive Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN BALL APPETIZERS
CHICKEN BALL APPETIZERS
1.1 kg ground chicken
1 cup breadcrumbs
1 Tablespoon ground coriander
3 Tablespoons sweet chili sauce
1 1/2 Tablespoons lemon juice
vegetable oil for frying
DIRECTIONS:
Preheat oven to 375* F (190.5*C).
In a large mixing bowl combine all the ingredients except the vegetable oil for cooking.
Use your hands to form bite sized balls.
Next you will shallow fry the chicken balls. In a large heavy bottom frying pan put 1/2 inch of vegetable oil and heat
Once browned, place the browned chicken balls onto a baking sheet and bake about 10-15 minutes or until done.
Serve with dipping sauce of your choice.
Bron: Granmother's Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN BALL APPETIZERS
1.1 kg ground chicken
1 cup breadcrumbs
1 Tablespoon ground coriander
3 Tablespoons sweet chili sauce
1 1/2 Tablespoons lemon juice
vegetable oil for frying
DIRECTIONS:
Preheat oven to 375* F (190.5*C).
In a large mixing bowl combine all the ingredients except the vegetable oil for cooking.
Use your hands to form bite sized balls.
Next you will shallow fry the chicken balls. In a large heavy bottom frying pan put 1/2 inch of vegetable oil and heat
Once browned, place the browned chicken balls onto a baking sheet and bake about 10-15 minutes or until done.
Serve with dipping sauce of your choice.
Bron: Granmother's Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DEVILED EGGS
BACON & CHEESE DEVILED EGGS
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
INGREDIENTS:
12 eggs
1/2 cup Hellmanns/Best Foods Mayonnaise
1 pack of bacon, diced
4 tablespoons bacon grease
1/4 cup bell pepper, minced
4 green onions, sliced
1 tablespoon spicy brown mustard
1 cup sharp cheddar cheese, grated
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cayenne pepper
pinch of salt (taste mixture before adding salt due to cheese, and bacon)
extra virgin olive oil
DIRECTIONS:
Place eggs in a medium size pot, cover with cold water. Bring eggs to boil, once boiling, remove eggs from stove, cover with a lid and allow to steam for about 15-18 minutes.
Heat a skillet over medium heat, add a about 1 tablespoonful of extra virgin olive oil. Add diced bacon to pan and cook until nice and crispy. Drain bacon and reserve bacon grease.
Drain eggs, and rinse in cold water. Peel eggs, slice eggs in half, lengthwise, making sure to wipe you knife off after each slice to keep a nice clean cut.
Remove yoke from egg and place in a medium size bowl. Place eggs white halves on a clean plate and set aside.
Add mayonnaise, bacon grease, bell peppers, onions, mustard and seasonings to the bowl of egg yokes. Mix everything well, mashing up the egg yokes as you mix.
Mix in grated sharp cheddar cheese.
Take 3/4 of the crispy bacon and chop up well. Place bacon in the bowl with the egg yokes, mix well.
Place the mixture in a freezer bag, cut off a end of the freezer bag with scissors, big enough for mixture to be piped out. Pipe mixture into egg whites.
Garnish eggs with remaining bacon, a little green onion and a little grated cheese if desired. Chill in the refrigerator for about 30 minutes or eat immediately.
Bron: Creole Contessa
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON & CHEESE DEVILED EGGS
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
INGREDIENTS:
12 eggs
1/2 cup Hellmanns/Best Foods Mayonnaise
1 pack of bacon, diced
4 tablespoons bacon grease
1/4 cup bell pepper, minced
4 green onions, sliced
1 tablespoon spicy brown mustard
1 cup sharp cheddar cheese, grated
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cayenne pepper
pinch of salt (taste mixture before adding salt due to cheese, and bacon)
extra virgin olive oil
DIRECTIONS:
Place eggs in a medium size pot, cover with cold water. Bring eggs to boil, once boiling, remove eggs from stove, cover with a lid and allow to steam for about 15-18 minutes.
Heat a skillet over medium heat, add a about 1 tablespoonful of extra virgin olive oil. Add diced bacon to pan and cook until nice and crispy. Drain bacon and reserve bacon grease.
Drain eggs, and rinse in cold water. Peel eggs, slice eggs in half, lengthwise, making sure to wipe you knife off after each slice to keep a nice clean cut.
Remove yoke from egg and place in a medium size bowl. Place eggs white halves on a clean plate and set aside.
Add mayonnaise, bacon grease, bell peppers, onions, mustard and seasonings to the bowl of egg yokes. Mix everything well, mashing up the egg yokes as you mix.
Mix in grated sharp cheddar cheese.
Take 3/4 of the crispy bacon and chop up well. Place bacon in the bowl with the egg yokes, mix well.
Place the mixture in a freezer bag, cut off a end of the freezer bag with scissors, big enough for mixture to be piped out. Pipe mixture into egg whites.
Garnish eggs with remaining bacon, a little green onion and a little grated cheese if desired. Chill in the refrigerator for about 30 minutes or eat immediately.
Bron: Creole Contessa
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DEVILED EGGS
AVOCADO-BACON DEVILED EGGS
6 Peeled hard-boiled eggs
1 Ripe Avocado
1 1/2 tsp fresh lime juice
3 Tbsp Miracle Whip (or mayonnaise)
1/8 to 1/4 Colman's Mustard
Salt & Peper to taste
Freshly crumbled bacon for garnish
DIRECTIONS:
Cut hard-boiled eggs lengtwise in half. Carefully remove yellow yolk to a small bowlk
Mash the yolk and set aside
Peel and pit the avocado.
In a small bowl combine avo, lime juice, mayonnaise and mustard
Add broken yolks and mix well
Season mixture to taste with salt and pepper
Spoon mixture into egg whites and garnish with fresh crumbled bacon or smoked paprika
Hold off on garnish if you are preparing ahead
You can prepare 8 hours ahead
Bron: Heath Glen's Farm and Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CURRIED DEVILED EGGS
6 Peeled hard-boiled eggs
1/4 Cup Miracle whip
1 Tbsp scallions, minced
3/4 tsp curry powder (I used red curry pwd)
Salt & Pepper to taste
Minced Fresh Parsley for garnish
DIRECTIONS:
Cut hard-boiled eggs lengtwise in half. Carefully remove yellow yolk to a small bowlk
Mash the yolk and set aside
Combine Miracle whip, minced scallions and curry powder
Add broken up yolks and mix well
Season mixture with salt & Pepper
Spoon mixture into egg whites and garnish with freshly minced parsley
Hold off on garnish if you are preparing ahead
You can prepare 8 hours ahead
Bron: Heath Glen's Farm and Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HARISSA DEVILED EGGS
6 Peeled hard-boiled eggs
1/4 Cup Miracle whip
1 Tbsp Spicy Mustard
2 Tsp Koscher dill Pickle Juice
1 Tbs Harissa (resep is op die blog)
Salt & Pepper to Taste
Smoked Paprika for garnish
DIRECTIONS:
Cut hard-boiled eggs lengtwise in half. Carefully remove yellow yolk to a small bowlk
Mash the yolk and set aside
Combine mayo/miracle whip, mustard, pickle juice and harissa
Add broken up yolks and mix well
Season mixture with salt & Pepper
Spoon mixture into egg whites and garnish with paprika
Hold off on garnish if you are preparing ahead
You can prepare 8 hours ahead
Bron: Heath Glen's Farm and Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
AVOCADO-BACON DEVILED EGGS
6 Peeled hard-boiled eggs
1 Ripe Avocado
1 1/2 tsp fresh lime juice
3 Tbsp Miracle Whip (or mayonnaise)
1/8 to 1/4 Colman's Mustard
Salt & Peper to taste
Freshly crumbled bacon for garnish
DIRECTIONS:
Cut hard-boiled eggs lengtwise in half. Carefully remove yellow yolk to a small bowlk
Mash the yolk and set aside
Peel and pit the avocado.
In a small bowl combine avo, lime juice, mayonnaise and mustard
Add broken yolks and mix well
Season mixture to taste with salt and pepper
Spoon mixture into egg whites and garnish with fresh crumbled bacon or smoked paprika
Hold off on garnish if you are preparing ahead
You can prepare 8 hours ahead
Bron: Heath Glen's Farm and Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CURRIED DEVILED EGGS
6 Peeled hard-boiled eggs
1/4 Cup Miracle whip
1 Tbsp scallions, minced
3/4 tsp curry powder (I used red curry pwd)
Salt & Pepper to taste
Minced Fresh Parsley for garnish
DIRECTIONS:
Cut hard-boiled eggs lengtwise in half. Carefully remove yellow yolk to a small bowlk
Mash the yolk and set aside
Combine Miracle whip, minced scallions and curry powder
Add broken up yolks and mix well
Season mixture with salt & Pepper
Spoon mixture into egg whites and garnish with freshly minced parsley
Hold off on garnish if you are preparing ahead
You can prepare 8 hours ahead
Bron: Heath Glen's Farm and Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HARISSA DEVILED EGGS
6 Peeled hard-boiled eggs
1/4 Cup Miracle whip
1 Tbsp Spicy Mustard
2 Tsp Koscher dill Pickle Juice
1 Tbs Harissa (resep is op die blog)
Salt & Pepper to Taste
Smoked Paprika for garnish
DIRECTIONS:
Cut hard-boiled eggs lengtwise in half. Carefully remove yellow yolk to a small bowlk
Mash the yolk and set aside
Combine mayo/miracle whip, mustard, pickle juice and harissa
Add broken up yolks and mix well
Season mixture with salt & Pepper
Spoon mixture into egg whites and garnish with paprika
Hold off on garnish if you are preparing ahead
You can prepare 8 hours ahead
Bron: Heath Glen's Farm and Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
JALAPENO POPPERS
JALAPENO POPPERS
Ingredients:
375gr cream cheese (softened)
1 (250gr) package shredded cheddar cheese
1 tablespoon bacon bits
375gr jalapeno peppers (seeded and halved)
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
oil (for frying)
DIRECTIONS:
In a medium mix combine cream cheese, cheddar cheese, and bacon bits. Spoon the mixture into each of the jalapeno pepper halves.
In a small bowl add the milk, and in another small bowl add the flour. In a shallow pie dish add the breadcrumbs. Dip the jalapenos first in milk, then into the flour, ensuring that they are well coated. Allow to set for 10 minutes. Dip the jalapenos in the milk again, and then roll in breadcrumbs.
In a deep fryer (or deep skillet) heat oil . Deep fry coated jalapenos in batches for 2 to 3 minutes until golden brown. Remove and drain on paper towels.
Bron: Blog Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
JALAPENO POPPERS
Ingredients:
375gr cream cheese (softened)
1 (250gr) package shredded cheddar cheese
1 tablespoon bacon bits
375gr jalapeno peppers (seeded and halved)
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
oil (for frying)
DIRECTIONS:
In a medium mix combine cream cheese, cheddar cheese, and bacon bits. Spoon the mixture into each of the jalapeno pepper halves.
In a small bowl add the milk, and in another small bowl add the flour. In a shallow pie dish add the breadcrumbs. Dip the jalapenos first in milk, then into the flour, ensuring that they are well coated. Allow to set for 10 minutes. Dip the jalapenos in the milk again, and then roll in breadcrumbs.
In a deep fryer (or deep skillet) heat oil . Deep fry coated jalapenos in batches for 2 to 3 minutes until golden brown. Remove and drain on paper towels.
Bron: Blog Chef
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MOZZARELLA STICKS - HOME MADE
HOME MADE MOZZARELLA STICKS
12 sticks of string cheese in your choice of cheese
1 egg
2 tbsp of flour
5 tbsp of bread crumbs
2 tbsp of parmesan cheese
A dollop of olive oil, or cooking spray
PREPARTIONS:
Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
Bake in the oven at 200'C for about 4 minutes, or until crisp. They need to be watched closely so they don't melt completely
Bron: FB Friend Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
12 sticks of string cheese in your choice of cheese
1 egg
2 tbsp of flour
5 tbsp of bread crumbs
2 tbsp of parmesan cheese
A dollop of olive oil, or cooking spray
PREPARTIONS:
Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
Bake in the oven at 200'C for about 4 minutes, or until crisp. They need to be watched closely so they don't melt completely
Bron: FB Friend Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BAKED GLAZED CANDY BACON ONION RINGS
BAKED GLAZED CANDY BACON ONION RINGS
2 large Vidalia onions, peeled and cut into 1/2” rings (do not separate rings)
3 Tbl Sriracha Hot Sauce or any other hot Sauce
1 1/2 cups light brown sugar
16 slices of bacon
Wooden skewers (optional)
INSTRUCTIONS:
Preheat oven to 200*F (400*F) rack in the middle.
Line a baking sheet with foil and place a cooling rack on top.
Lightly spray the cooling rack.
Place the brown sugar in a pie tin.
Place the Sriracha in a bowl.
Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them).
For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
Take 2 strips of bacon and coat each side with brown sugar (doesn’t have to be caked on but coated evenly).
If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself.
You should be able to get half way around (again, depends on how big your rings are).
Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon.
If you wish at this point you can skewer the bacon in place (I didn’t).
Place end side down on the rack and continue wrapping the rest of the rings.
For the smaller rings I used 1 1/2 slices of bacon. You really don’t want to overload this with bacon as you want the bacon to cook evenly.
Once all the rings are wrapped, place in the oven and bake for 20 minutes.
Using tongs GENTLY flip over.
Cook for another 15-20 minutes.
The last 3 minutes I broiled them as I wanted that charred appearance.
Remove from the oven and immediately plate.
They will be soft so be careful but the bacon will crisp up and they will become crispy crunchy.
Bron: The Kitchen Whisperer
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BAKED GLAZED CANDY BACON ONION RINGS
2 large Vidalia onions, peeled and cut into 1/2” rings (do not separate rings)
3 Tbl Sriracha Hot Sauce or any other hot Sauce
1 1/2 cups light brown sugar
16 slices of bacon
Wooden skewers (optional)
INSTRUCTIONS:
Preheat oven to 200*F (400*F) rack in the middle.
Line a baking sheet with foil and place a cooling rack on top.
Lightly spray the cooling rack.
Place the brown sugar in a pie tin.
Place the Sriracha in a bowl.
Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them).
For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
Take 2 strips of bacon and coat each side with brown sugar (doesn’t have to be caked on but coated evenly).
If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself.
You should be able to get half way around (again, depends on how big your rings are).
Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon.
If you wish at this point you can skewer the bacon in place (I didn’t).
Place end side down on the rack and continue wrapping the rest of the rings.
For the smaller rings I used 1 1/2 slices of bacon. You really don’t want to overload this with bacon as you want the bacon to cook evenly.
Once all the rings are wrapped, place in the oven and bake for 20 minutes.
Using tongs GENTLY flip over.
Cook for another 15-20 minutes.
The last 3 minutes I broiled them as I wanted that charred appearance.
Remove from the oven and immediately plate.
They will be soft so be careful but the bacon will crisp up and they will become crispy crunchy.
Bron: The Kitchen Whisperer
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ONIONS - SMOKED BACON WRAPPED ONION RINGS WITH SRIRACHA MAYO DIPPING
SMOKED BACON WRAPPED ONION RINGS WITH SRIRACHA MAYO DIPPING SAUCE
An easy appetizer recipe for bacon wrapped onion rings.
Cook time: 01:30
INGREDIENTS:
1 pack Bacon
4-5 Sweet Onions
2 T Black Pepper
1/2 cup Sriracha Hot Sauce
2 T Mayo
1 tsp Lime Juice
COOKING DIRECTIONS:
Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.
Brush onion with hot sauce.
Wrap each onion ring with bacon and secure with a skewer or toothpick.
Heavily cover the onion rings with pepper and smoke, grill or bake
To bake - oven 200*C (400*F) - Once all the rings are wrapped, place in the oven and bake for 20 minutes.Using tongs GENTLY flip over. Cook for another 15-20 minutes. The last 3 minutes I broiled them as I wanted that charred appearance
TO MAKE THE SRIRANCHA MAYO:
combine 2 T of mayo,
1 T of sriracha sauce,
1 tsp of lime juice.
Mix well
Bron: grilling24x7
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SMOKED BACON WRAPPED ONION RINGS WITH SRIRACHA MAYO DIPPING SAUCE
An easy appetizer recipe for bacon wrapped onion rings.
Cook time: 01:30
INGREDIENTS:
1 pack Bacon
4-5 Sweet Onions
2 T Black Pepper
1/2 cup Sriracha Hot Sauce
2 T Mayo
1 tsp Lime Juice
COOKING DIRECTIONS:
Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.
Brush onion with hot sauce.
Wrap each onion ring with bacon and secure with a skewer or toothpick.
Heavily cover the onion rings with pepper and smoke, grill or bake
To bake - oven 200*C (400*F) - Once all the rings are wrapped, place in the oven and bake for 20 minutes.Using tongs GENTLY flip over. Cook for another 15-20 minutes. The last 3 minutes I broiled them as I wanted that charred appearance
TO MAKE THE SRIRANCHA MAYO:
combine 2 T of mayo,
1 T of sriracha sauce,
1 tsp of lime juice.
Mix well
Bron: grilling24x7
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PIG IN BLANKETS
PIG IN BLANKETS
Ready made puff pastry
Cocktail Frankfurters
Cut 2 sheets ready rolled puff pastry into 16 squares each;
Wrap a cocktail frankfurters in each square, brush with lightly beaten egg.
Bake in hot oven, on baking paper lined oven tray, until pastry is golden brown.
Serve with your choice of sauce.
Bron: Women’s Weekly finger food
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
PIG IN BLANKETS
Ready made puff pastry
Cocktail Frankfurters
Cut 2 sheets ready rolled puff pastry into 16 squares each;
Wrap a cocktail frankfurters in each square, brush with lightly beaten egg.
Bake in hot oven, on baking paper lined oven tray, until pastry is golden brown.
Serve with your choice of sauce.
Bron: Women’s Weekly finger food
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
DIPS:
AVOCADO SALSA
AVOCADO SALSA
2 Avocados peeled and deseeded
1 cup chopped Spanish Onion
1 cup chopped Tomato
5 cup chopped Coriander
METHOD:
Mash avocado until smooth, add tomato, onion and coriander and serve!
Bron: Lifestyle food
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
2 Avocados peeled and deseeded
1 cup chopped Spanish Onion
1 cup chopped Tomato
5 cup chopped Coriander
METHOD:
Mash avocado until smooth, add tomato, onion and coriander and serve!
Bron: Lifestyle food
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHEESE DIP THAT WILL MAKE YOU FAMOUS
THE CHEESE DIP THAT WILL MAKE YOU FAMOUS
I call this The Cheese Dip that will make you famous because it’s guaranteed to be the hit of the party! Serve it at your Super Bowl Party, serve it at a cocktail party, serve it anywhere and you’ll get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.
INGREDIENTS:
1 X 250 gr package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies
INSTRUCTIONS:
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping... Or celery, my favorite!
Bron: Cathy
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
I call this The Cheese Dip that will make you famous because it’s guaranteed to be the hit of the party! Serve it at your Super Bowl Party, serve it at a cocktail party, serve it anywhere and you’ll get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.
INGREDIENTS:
1 X 250 gr package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies
INSTRUCTIONS:
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping... Or celery, my favorite!
Bron: Cathy
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK
HUMMUS WITH GARLIC & JALAPENO
GARLIC AND JALAPENO HUMMUS
Servings: 1 cup
INGREDIENTS:
1/2 cup olive oil
3 cloves garlic, chopped
1 clove garlic, whole
1 jalapeno, seeds and ribs removed, roughly chopped
2 teaspoons tahini1
1 can chickpeas, drained and rinsed
1 lemon, juiced
1 teaspoon salt
2 tablespoons parsley, roughly chopped
DIRECTIONS:
Heat the olive oil in a medium-sized saute pan over medium heat. Add the chopped garlic, jalapeño, and tahini and saute until the garlic is golden brown, about 4 minutes.
Transfer the mixture to a blender or food processor. Add the remaining garlic clove, chickpeas, lemon juice, and salt.
Puree the mixture until smooth, then use a spoon to fold in the parsley.
Use a rubber spatula to transfer the hummus to a serving bowl, and serve immediately.
This hummus can be stored, covered, and chilled for up to 1 week.
Bron: Food Republic
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GARLIC AND JALAPENO HUMMUS
Servings: 1 cup
INGREDIENTS:
1/2 cup olive oil
3 cloves garlic, chopped
1 clove garlic, whole
1 jalapeno, seeds and ribs removed, roughly chopped
2 teaspoons tahini1
1 can chickpeas, drained and rinsed
1 lemon, juiced
1 teaspoon salt
2 tablespoons parsley, roughly chopped
DIRECTIONS:
Heat the olive oil in a medium-sized saute pan over medium heat. Add the chopped garlic, jalapeño, and tahini and saute until the garlic is golden brown, about 4 minutes.
Transfer the mixture to a blender or food processor. Add the remaining garlic clove, chickpeas, lemon juice, and salt.
Puree the mixture until smooth, then use a spoon to fold in the parsley.
Use a rubber spatula to transfer the hummus to a serving bowl, and serve immediately.
This hummus can be stored, covered, and chilled for up to 1 week.
Bron: Food Republic
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SALSA - REALLY REALLY GOOD
REALLY, REALLY GOOD SALSA
And easy! NO COOKING!
(Once you taste this recipe, you'll never buy salsa again)!
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
METHOD:
Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.
Bron: Reblinged
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
And easy! NO COOKING!
(Once you taste this recipe, you'll never buy salsa again)!
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
METHOD:
Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.
Bron: Reblinged
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SPINACH & ARTICHOKE DIP - CHICAGO STYLE
CHICAGO STYLE SPINACH & ARTICHOKE DIP
INGREDIENTS:
60ml (1/4 cup) pouring cream
65g (1/4 cup) sour cream
1/2 small brown onion, finely chopped
120g (1 1/2 cups) coarsely grated vintage cheddar
25g (1/3 cup) finely grated parmesan or vegetarian hard cheese
120g (1/2 cup) artichoke hearts, finely chopped
250g pkt chopped frozen spinach, thawed, excess moisture removed
Few drops red Tabasco pepper sauce
Corn chips, to serve
DIRECTIONS:
Combine the cream, sour cream and onion in a medium saucepan over low heat. Bring to a gentle simmer. Remove from heat and stir in the cheddar and parmesan.
Place the pan over low heat. Cook, stirring, for 1 minute or until the cheese almost melts. Stir in the artichoke and spinach and cook, stirring, for 1-2 minutes or until warmed through. Season with salt and pepper and top with Tabasco. Serve with corn chips.
Bron: Australian Good Taste - February 2012 /Recipe by Kerrie Ray
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
60ml (1/4 cup) pouring cream
65g (1/4 cup) sour cream
1/2 small brown onion, finely chopped
120g (1 1/2 cups) coarsely grated vintage cheddar
25g (1/3 cup) finely grated parmesan or vegetarian hard cheese
120g (1/2 cup) artichoke hearts, finely chopped
250g pkt chopped frozen spinach, thawed, excess moisture removed
Few drops red Tabasco pepper sauce
Corn chips, to serve
DIRECTIONS:
Combine the cream, sour cream and onion in a medium saucepan over low heat. Bring to a gentle simmer. Remove from heat and stir in the cheddar and parmesan.
Place the pan over low heat. Cook, stirring, for 1 minute or until the cheese almost melts. Stir in the artichoke and spinach and cook, stirring, for 1-2 minutes or until warmed through. Season with salt and pepper and top with Tabasco. Serve with corn chips.
Bron: Australian Good Taste - February 2012 /Recipe by Kerrie Ray
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK