Cabbage, Bacon and Cheese Crustless Quiche

2 cups green cabbage, sliced thinly (or red cabbage)

½ –1 cup bacon, cubed - fried in pan

1 cup grated Cheddar cheese

3 large / extra-large eggs

½ cup milk

Salt, pepper to taste

Preheat oven to 180 oC.  Steam the cabbage on stove for 5 minutes.  Mix steamed cabbage, fried bacon and cheese together.  Season.  Beat the eggs and milk together in a small bowl with a fork and mix with the cabbage mixture.  Pour into an oven dish and bake for 25 – 30 minutes or till centre is set.

Recipe and photo:  Alma Pretorius

 

Chakalaka Bread

Makes 1 loaf

500 ml cake flour

10 ml baking powder

4 eggs (I use x-large)

410 g tin Chakalaka

125 ml cheddar cheese, grated

Salt, pepper to taste

 

Preheat the oven to 180oC. 

Sift together the cake flour, baking powder, salt & pepper.  Beat the egg & Chakalaka together.  Mix the egg mixture with the dry ingredients (I used my food processor).  Place dough in a greased bread loaf pan, sprinkle cheese on top and bake for 45 minutes or till done.

Delicious with a braai or any other dish.

Recipe:  www.boerekos.com  Photo:  Alma Pretorius 

 

Chicken Pita Pizza

Pita breads

Tomato sauce / ketchup / tomato relish/pizza sauce

Cooked chicken, cubed

Grated cheese

Pizza spices (or just mixed herbs)

 

Preheat oven to 240 oC.    Lay pita breads out on baking sheets. Spread tomato sauce, to taste, over each round. Season to taste with spices/herbs. Spoon on the chicken and sprinkle on cheese as desired.

 

Bake for about 15 minutes or until the crust is crisp and the cheese is melted and browned in spots.   Serve immediately with salad / raw vegetables.

Recipe and photo:  Alma Pretorius 

 

Baked beans, Tabasco and Cheese Muffins

Makes 6 muffins

1 cup self-rising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1 cup tinned Baked Beans

2 tablespoons Tabasco sauce

Salt, pepper

6 Cheddar cheese squares

Grated cheese

Preheat oven to 200 oC.  In a bowl, mix together the egg, milk, oil, salt, pepper, 1 tablespoon Tabasco and baked beans.  Add flour and stir.  Spoon into greased 6 muffin pan, insert a square of cheese and top with grated cheese.  Drizzle other tablespoon Tabasco over.  Bake for 20 minutes (or till test skewer comes out clean.)  Let cool in pan for 10 minutes.

Recipe and photo:  Alma Pretorius 

 

Vienna Cheese Cocktail Onion Muffins

Makes 6 muffins

 

1 cup self-rising flour

1/2 cup milk (fat-free / 2% / full fat)

2  heaping tablespoons mayonnaise (low-fat / full fat)

2 teaspoons prepared mustard

½ cup Vienna sausages, grated

½ cup Cheddar cheese, grated

Herbs to taste (I used salt, pepper, oregano and chilli flakes)

2 teaspoons crushed garlic (optional)

12 miniature cocktail onions, white (A MUST)

Extra grated cheese for the top (a must)

Extra oregano for the top (optional)

 

Preheat oven to 230 oC. Grease / spray or line a 6 muffin pan.

Beat the milk, mayo and mustard together with the crushed garlic. 

In another bowl add the self-rising flour, herbs, Viennas and cheese.  Stir to coat the Viennas and cheese.  Add the wet mixture to dry mixture and mix carefully.  It will be a thick consistency. 

Spoon 1 tablespoon mixture into the 6 muffin cups.  Insert 2 cocktail onions in each centre.  Spoon rest of mixture on top. 

Sprinkle with the extra cheese and Oregano.  Bake for 8-10 minutes or until a test pen comes out clean. Cool for a few minutes and serve.

Recipe and photo:  Alma Pretorius 

 

Avocado Feta Scones

Makes 6 scones

  

3 cups self-rising flour

Pinch salt

125 ml cream

125 ml soda water

1/2 cup guacamole

1/2 cup feta, crumbled

½ cup fresh parsley, chopped

Black pepper

 

Preheat oven to 220 oC.  Mix lightly with a knife the flour, salt, cream, soda water, guacamole, feta, pepper and parsley together.

Spoon mixture into a 6 giant muffin pan (or into cupcake wrappers.)  Bake for about 17 minutes, or until a test skewer comes out clean.

 

Serve with butter.

Recipe and photo:  Alma Pretorius