ASPARAGUS TART
Ingredients for pastry:
◦150 g cake flour
◦150 g butter, diced
◦20 g (125 ml) digestive bran
◦250 ml (100 g) grated mature cheddar cheese
Ingredients for filling:
◦1 bunch fresh green asparagus (about 200-300 g)
◦30 ml butter
◦1 onion, finely chopped
◦2 sprigs thyme
◦250 ml (100 g) grated mature cheddar cheese
◦250 ml sour cream
◦2 XL eggs
◦salt and freshly ground pepper
Method:
1. For the pastry: place the flour and butter in a food processor. Process until it resembles fine breadcrumbs, then add the bran and the cheddar.
Process until it comes together in a ball, then remove from the bowl and press with clean hands into a greased 23 cm pie dish.
The pastry is very soft, and it cannot be rolled out. Refrigerate until ready to use.
2 .Pre-heat oven to 180°C.
3. Cut off the hard bottoms of the asparagus (if necessary), then blanch them in slowly simmering water for 30 seconds.
Remove with a slotted spoon and immerse in ice water to stop it from cooking. Set aside.
4. In a frying pan over medium heat, melt the butter, then fry the onions and thyme (remove the stalks of the thyme) until the onions are completely soft and translucent.Transfer it to the base of the tart, then distribute evenly.
5.Now arrange the blanched asparagus on top of the onions in your desired pattern. Top evenly with the cheddar.
6.In a small mixing bowl, mix the sour cream with the eggs and season well with salt and pepper.
Pour all over the asparagus, then bake the tart in the oven at 180 C for 45-60 minutes, depending on how deep your pie dish is, until set and golden brown.
Serve warm.
Bron: The Food Fox
Plasing: Henriette Wessels
◦150 g cake flour
◦150 g butter, diced
◦20 g (125 ml) digestive bran
◦250 ml (100 g) grated mature cheddar cheese
Ingredients for filling:
◦1 bunch fresh green asparagus (about 200-300 g)
◦30 ml butter
◦1 onion, finely chopped
◦2 sprigs thyme
◦250 ml (100 g) grated mature cheddar cheese
◦250 ml sour cream
◦2 XL eggs
◦salt and freshly ground pepper
Method:
1. For the pastry: place the flour and butter in a food processor. Process until it resembles fine breadcrumbs, then add the bran and the cheddar.
Process until it comes together in a ball, then remove from the bowl and press with clean hands into a greased 23 cm pie dish.
The pastry is very soft, and it cannot be rolled out. Refrigerate until ready to use.
2 .Pre-heat oven to 180°C.
3. Cut off the hard bottoms of the asparagus (if necessary), then blanch them in slowly simmering water for 30 seconds.
Remove with a slotted spoon and immerse in ice water to stop it from cooking. Set aside.
4. In a frying pan over medium heat, melt the butter, then fry the onions and thyme (remove the stalks of the thyme) until the onions are completely soft and translucent.Transfer it to the base of the tart, then distribute evenly.
5.Now arrange the blanched asparagus on top of the onions in your desired pattern. Top evenly with the cheddar.
6.In a small mixing bowl, mix the sour cream with the eggs and season well with salt and pepper.
Pour all over the asparagus, then bake the tart in the oven at 180 C for 45-60 minutes, depending on how deep your pie dish is, until set and golden brown.
Serve warm.
Bron: The Food Fox
Plasing: Henriette Wessels
ASPARAGUS, BACON AND SALMON CRUSTLESS QUICHE
ASPARAGUS, BACON AND SALMON CRUSTLESS QUICHE
3 Large Eggs
1 1/2 Cups milk
1/4 Cup Butter (melted)
1 cup Cheddar Cheese (grated)
1 onion (chopped)
1/2 cup flour
salt & peper to taste
325 gr asparagus ( drained)
220 gr salmon (drained)
1/2 cup bacon (chopped and pre cooked)
METHOD:
Preheat oven to 180*C
Beat eggs and milk
Add melted butter and flour. Beat to combine
Add cheese and onion and stir
Pour in to greased pie dish
Arrange asparagus spears, salmon and bacon on top
Bake in center of oven for 45 minutes
NOTE: Bacon optional - you can use either bacon or salmon
Bron: Food.com
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ASPARAGUS, BACON AND SALMON CRUSTLESS QUICHE
3 Large Eggs
1 1/2 Cups milk
1/4 Cup Butter (melted)
1 cup Cheddar Cheese (grated)
1 onion (chopped)
1/2 cup flour
salt & peper to taste
325 gr asparagus ( drained)
220 gr salmon (drained)
1/2 cup bacon (chopped and pre cooked)
METHOD:
Preheat oven to 180*C
Beat eggs and milk
Add melted butter and flour. Beat to combine
Add cheese and onion and stir
Pour in to greased pie dish
Arrange asparagus spears, salmon and bacon on top
Bake in center of oven for 45 minutes
NOTE: Bacon optional - you can use either bacon or salmon
Bron: Food.com
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRESH-ASPARAGUS QUICHE
FRESH - ASPARAGUS QUICHE
Makes 1 Quiche
Base: Method
INGREDIENTS
500 ml Sasko Cake Flour
150 g Butter
5 ml Salt
±80 ml ice water to mix
METHOD
Sift flour into a mixing bowl, add salt and rub in the butter until mixture resembles breadcrumbs.
Add enough ice water to mix to a stiff dough.
Roll out pastry on a lightly floured surface to 5mm thick and line a 23 cm oven proof pie plate.
Prick the base with a fork and place in the fridge for 30 minutes. Bake blind* at 180˚C for 10 – 15 minutes until light golden brown. Remove the paper and beans and return to oven for a further 5 minutes. Remove and cool. This pastry can also be made in a food processor
FILLING:
INGREDIENTS
1 bunch of asparagus washed and trimmed or canned asparagus, drained
250 ml grated cheddar cheese
250 ml fresh cream
3 extra large eggs
salt and pepper
METHOD
Place the cheddar cheese on the base of the cooked pastry case and arrange the asparagus spears over the surface.
Combine the cream, eggs and seasoning and pour into pastry case on top of cheese and asparagus.
Place in the oven and bake at 180˚C for 50 – 60 minutes until cooked and puffed on top. Remove and cool slightly before slicing. Serve warm or at room temperature
Baking Blind: Place a piece of nonstick baking paper on top of pastry and weigh it down with dry beans or rice. Bake at 180 C for 10 – 15 minutes until light golden brown. Do not use wax proof paper as this will not work.
- I am serving the quiche with wholegrain bread and a green salad
TDC NOTE:
You can use tin asparagus, just drain it very well
I've used half cheddar and half blue cheese, you can use any strong cheese you like that melts
Source: Sasko
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
FRESH - ASPARAGUS QUICHE
Makes 1 Quiche
Base: Method
INGREDIENTS
500 ml Sasko Cake Flour
150 g Butter
5 ml Salt
±80 ml ice water to mix
METHOD
Sift flour into a mixing bowl, add salt and rub in the butter until mixture resembles breadcrumbs.
Add enough ice water to mix to a stiff dough.
Roll out pastry on a lightly floured surface to 5mm thick and line a 23 cm oven proof pie plate.
Prick the base with a fork and place in the fridge for 30 minutes. Bake blind* at 180˚C for 10 – 15 minutes until light golden brown. Remove the paper and beans and return to oven for a further 5 minutes. Remove and cool. This pastry can also be made in a food processor
FILLING:
INGREDIENTS
1 bunch of asparagus washed and trimmed or canned asparagus, drained
250 ml grated cheddar cheese
250 ml fresh cream
3 extra large eggs
salt and pepper
METHOD
Place the cheddar cheese on the base of the cooked pastry case and arrange the asparagus spears over the surface.
Combine the cream, eggs and seasoning and pour into pastry case on top of cheese and asparagus.
Place in the oven and bake at 180˚C for 50 – 60 minutes until cooked and puffed on top. Remove and cool slightly before slicing. Serve warm or at room temperature
Baking Blind: Place a piece of nonstick baking paper on top of pastry and weigh it down with dry beans or rice. Bake at 180 C for 10 – 15 minutes until light golden brown. Do not use wax proof paper as this will not work.
- I am serving the quiche with wholegrain bread and a green salad
TDC NOTE:
You can use tin asparagus, just drain it very well
I've used half cheddar and half blue cheese, you can use any strong cheese you like that melts
Source: Sasko
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
BACON AND CHEESE QUICHE
1 9-inch pie crust, unbaked
1 Tablespoon butter
12 bacon slices, crumbled
1 bag Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
¾ teaspoon salt
Directions:
1. Preheat oven to 425 degrees F. Spread crust into pie plate or quiche plate.
2. Spread crust with butter. Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients. Pour into crust.
4. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 minutes.
WATERTAND RESEPTE VIR OUD EN JONK
1 Tablespoon butter
12 bacon slices, crumbled
1 bag Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
¾ teaspoon salt
Directions:
1. Preheat oven to 425 degrees F. Spread crust into pie plate or quiche plate.
2. Spread crust with butter. Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients. Pour into crust.
4. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 minutes.
WATERTAND RESEPTE VIR OUD EN JONK
BRIE AND BACON QUICHE
1 refrigerated Deep Dish Pie Crust, Pre-baked as instructed
125gr , weight Brie Cheese, rind Removed
125gr, Swiss Cheese, Diced
10 slices Bacon, Cooked Crisp, Drained, Crumbled
6 Large Eggs
½ cups Whipping Cream
½ cups Sour Cream
1 teaspoon Worcestershire Sauce
1 dash each Nutmeg, Salt, Pepper
Brush olive oil or egg wash on bottom of crust and up sides and bake as directed. Crumble cheeses in the bottom of the pie. Spread crumbled bacon on top. Mix all remaining ingredients thoroughly and pour into the pie pan.
Bake in a preheated 375 degree oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.
Bron: Tasty Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
125gr , weight Brie Cheese, rind Removed
125gr, Swiss Cheese, Diced
10 slices Bacon, Cooked Crisp, Drained, Crumbled
6 Large Eggs
½ cups Whipping Cream
½ cups Sour Cream
1 teaspoon Worcestershire Sauce
1 dash each Nutmeg, Salt, Pepper
Brush olive oil or egg wash on bottom of crust and up sides and bake as directed. Crumble cheeses in the bottom of the pie. Spread crumbled bacon on top. Mix all remaining ingredients thoroughly and pour into the pie pan.
Bake in a preheated 375 degree oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.
Bron: Tasty Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HAM & CHEESE QUICHE
190 ml Eskort Chopped Ham Roll, Cubed
6 White Bread Slices
250 ml Cheddar Cheese, Grated
6 Eggs
250 ml Milk
60 ml Green Peppers, Chopped
300 ml Mushrooms, Sliced
1 Onion, Chopped
METHOD:
Preheat oven to 175°C.
Oil a round glass pan and line the bottom of pan with bread slices.
Cover with cheese.
Sprinkle Eskort Chopped Ham Roll over cheese.
Beat eggs and milk together and pour over the bread, cheese, and ham.
Sprinkle with chopped green peppers and mushrooms and onions.
Bake 30 to 35 minutes.
Serve hot.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
6 White Bread Slices
250 ml Cheddar Cheese, Grated
6 Eggs
250 ml Milk
60 ml Green Peppers, Chopped
300 ml Mushrooms, Sliced
1 Onion, Chopped
METHOD:
Preheat oven to 175°C.
Oil a round glass pan and line the bottom of pan with bread slices.
Cover with cheese.
Sprinkle Eskort Chopped Ham Roll over cheese.
Beat eggs and milk together and pour over the bread, cheese, and ham.
Sprinkle with chopped green peppers and mushrooms and onions.
Bake 30 to 35 minutes.
Serve hot.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
QUICK SAVOURY TART
Serves 4
15 ml cooking oil
125 g rindless streaky bacon, chopped
1 medium onion, coarsely chopped
6 (250 g) viennas, chopped
3 extra-large eggs
50 ml milk
125 ml (70 g) Snowflake self-raising flour
30 ml chopped fresh thyme or 10 ml dried
Salt and freshly ground black pepper to taste
1.Heat oil in a heavy-based frying pan. Add bacon and onion and fry until light brown.
Remove from heat and add viennas.
2.Whisk eggs, milk, flour, thyme and seasoning together. Add to bacon and onion mixture and mix well.
3.Spoon into a greased 23 cm ovenproof tart dish. Bake in a preheated oven at 180 °C for about 25 minutes or until set and golden.
Serve warm or cold.
Bron: Snowflake Recipes
Plasing: Henriette Wessels
15 ml cooking oil
125 g rindless streaky bacon, chopped
1 medium onion, coarsely chopped
6 (250 g) viennas, chopped
3 extra-large eggs
50 ml milk
125 ml (70 g) Snowflake self-raising flour
30 ml chopped fresh thyme or 10 ml dried
Salt and freshly ground black pepper to taste
1.Heat oil in a heavy-based frying pan. Add bacon and onion and fry until light brown.
Remove from heat and add viennas.
2.Whisk eggs, milk, flour, thyme and seasoning together. Add to bacon and onion mixture and mix well.
3.Spoon into a greased 23 cm ovenproof tart dish. Bake in a preheated oven at 180 °C for about 25 minutes or until set and golden.
Serve warm or cold.
Bron: Snowflake Recipes
Plasing: Henriette Wessels
TUNA PIE WITH CRUST
1 cup all-purpose flour
1/2 cup mashed
potato flakes
1/2 cup cold butter
3 to 4 tablespoons ice water
1 can
(2.8 ounces) french-fried onions, divided
FILLING:
1 egg
1 can (10-3/4
ounces) reduced-fat reduced-sodium condensed cream of mushroom soup,
undiluted
1 cup shredded cheddar cheese, divided
3/4 cup mashed potato
flakes
1 can light water-packed tuna, drained and flaked
2 tablespoons
chopped pimiento-stuffed green olives
Directions
In a small bowl, combine flour and potato flakes; cut in butter until crumbly.
Add water, 1 tablespoon at a time, until dough is moist enough to hold together.
Press pastry over bottom and up sides of an ungreased 9-in. pie plate.
Flute edge.
Set aside 1/2 cup onions for topping.
Sprinkle remaining onions into pastry shell.
In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives.
Spoon into pastry crust. Bake at 350°F (180°C) for 25 minutes or until crust is golden.
Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted.
Let stand for 5 minutes before serving.
Yield: 6-8 servings.
Bron: Taste of Home
Plasing: Henriette Wessels
1/2 cup mashed
potato flakes
1/2 cup cold butter
3 to 4 tablespoons ice water
1 can
(2.8 ounces) french-fried onions, divided
FILLING:
1 egg
1 can (10-3/4
ounces) reduced-fat reduced-sodium condensed cream of mushroom soup,
undiluted
1 cup shredded cheddar cheese, divided
3/4 cup mashed potato
flakes
1 can light water-packed tuna, drained and flaked
2 tablespoons
chopped pimiento-stuffed green olives
Directions
In a small bowl, combine flour and potato flakes; cut in butter until crumbly.
Add water, 1 tablespoon at a time, until dough is moist enough to hold together.
Press pastry over bottom and up sides of an ungreased 9-in. pie plate.
Flute edge.
Set aside 1/2 cup onions for topping.
Sprinkle remaining onions into pastry shell.
In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives.
Spoon into pastry crust. Bake at 350°F (180°C) for 25 minutes or until crust is golden.
Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted.
Let stand for 5 minutes before serving.
Yield: 6-8 servings.
Bron: Taste of Home
Plasing: Henriette Wessels
VIENNA & MUSHROOM FRITTATA
4-6 Eskort Smoked Viennas (Cut into Thick Slices)
8 Eggs
Salt and Freshly Ground Pepper
50 g Parmesan Cheese (Grated)
50 g Butter
125 g Mushrooms (Sliced)
1 Onion (Chopped)
2 Medium Potatoes or 6 New Potatoes (Cubed and Boiled)
10 ml Chopped Fresh Parsley
Method:
Beat eggs in a bowl, add seasoning and cheese.
Melt a little butter in a small heavy based, non stick frying pan, add mushrooms and onion.
Sauté until soft.
Add to egg mix together with remaining ingredients.
Melt remaining butter in a frying pan and once it begins to froth add egg mixture.
Turn down the heat to as low as it can go.
Leave the eggs to cook gently for 15 minutes or until underneath is set.
Place eggs under a hot grill for 1 minute to set the top but do not brown.
Slide palette knife under the frittata to free it, cut into wedges.
Serve with rocket pine nut salad, drizzled with balsamic dressing if desired.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
8 Eggs
Salt and Freshly Ground Pepper
50 g Parmesan Cheese (Grated)
50 g Butter
125 g Mushrooms (Sliced)
1 Onion (Chopped)
2 Medium Potatoes or 6 New Potatoes (Cubed and Boiled)
10 ml Chopped Fresh Parsley
Method:
Beat eggs in a bowl, add seasoning and cheese.
Melt a little butter in a small heavy based, non stick frying pan, add mushrooms and onion.
Sauté until soft.
Add to egg mix together with remaining ingredients.
Melt remaining butter in a frying pan and once it begins to froth add egg mixture.
Turn down the heat to as low as it can go.
Leave the eggs to cook gently for 15 minutes or until underneath is set.
Place eggs under a hot grill for 1 minute to set the top but do not brown.
Slide palette knife under the frittata to free it, cut into wedges.
Serve with rocket pine nut salad, drizzled with balsamic dressing if desired.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK