1 cup sundried tomatoes
1/2 cup peanuts (or other)
1/8 cup vegetable oil
1/2 cup grated Cheddar cheese
Pinch salt
Blend. Spoon into jar, cover with oil. Refrigerate up to 5 days or freeze. Use as base on pizza - as sauce for pasta - on sandwiches.
Recipe and photo: Alma Pretorius
1 cup self-rising flour
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1/2 cup Wildebraam Mustard with Sun-dried tomato
1/2 cup chopped ham
Salt and pepper to taste
Grated cheddar cheese
Preheat oven to 200 oC. Prepare 6 muffin pan. In mixing bowl, mix together the mustard, egg, milk, oil, salt and pepper. Stir in the ham. Stir in the flour. Spoon into muffin pan. Top with grated cheese. Bake for 20 minutes (or till test skewer comes out clean.) Let cool in pan for 5 minutes.
Recipe and photo: Alma Pretorius
Makes 250 ml
1 cup sun-dried tomatoes
1/2 cup peanuts (or other)
1/8 cup vegetable oil
1/2 cup grated Cheddar cheese
Pinch salt
Blend. Spoon into jar, cover with oil. Refrigerate up to 5 days or freeze.
Recipe and photo: Alma Pretorius
