BROCCOLI & FETA FRITTATA

Looking for something light to serve for lunch… Then try this delicious free Broccoli & Feta Frittata! Serve with a fresh side green salad.

Ingredients


3 Tblsp canola oil
1 onion, finely chopped
1 large potato, cooked, peeled and diced
150g broccoli florets
a pinch of freshly ground pepper
8 extra large eggs, beaten
1 round feta cheese, cubed
3 Tblsp basil, freshly chopped


Method

• Preheat the oven grill.
• In a non-stick frying pan, heat the oil and fry the onion and potato until brown.
• Steam the broccoli until tender and refresh in iced water.
• Add the broccoli to pan and season to taste.
• Mix the eggs, feta and basil together and pour into pan. 
• Stir occasionally over a low heat until the eggs begin to set.
• Place under the grill for a few minutes until cooked through and slightly golden in colour.
• Allow to stand for a minute or two before serving, slice and serve with a fresh green salad.

Serves 4

CORNED BEEF PIE

This free Corned Beef Pie Recipe is delicious! Great to serve on a cold winter’s night with mashed potato, gravy and vegetables.

Ingredients


280g cake flour
140g cold butter or margarine
water
1 can (175g) corned beef
50g white breadcrumbs
50g cheddar cheese, grated
10ml chopped parsley
½ a small onion, grated
3ml Worcestershire sauce
45ml milk
salt & freshly ground black pepper


Method

• Sift the flour into a mixing bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
• Add a little water to form a firm dough, cover and chill.
• In a mixing bowl chop up the corned beef and add the remaining ingredients and mix well.
• Roll out half of the pastry and line a 20cm pie dish.
• Spoon the filling into the pie dish.
• Roll out the remaining pastry.
• Brush the edges of the pastry in the pie dish with water, then cover with the remaining rolled out pastry.
• Lightly press the edges down with a fork and brush with beaten egg or milk.
• Bake in a preheated oven at 200°C for 45 minutes.
• Serve hot or cold.

Variation: Add half a cup of peas to the pie filling.

Serves 6 – 8

IN-A-JIFFY TUNA TART

This free Tuna Tart recipe is great for when you need to make something quick and easy for dinner…The family will be hooked! This crustless Tuna Tart uses everyday ingredients.

Ingredients

300ml milk

125g mixed savoury biscuits (tuc, cream crackers etc)

200g tuna, drained

5ml salt

60ml tinned tomato & onion mix

60ml mayonnaise

3 eggs, beaten

50g cheddar cheese

5ml parsley, chopped

Method

• Pour the milk into a bowl and crumble the biscuits into the milk, stir and leave to soak for about 10 minutes.
• Add the remaining ingredients and mix well.
• Pour the mixture into a greased tart dish and bake in a preheated oven at 180°C for about 30 minutes and golden brown on the top.
• Leave to stand for 5 minutes and sprinkle with parsley before slicing and serving.
• Serve with baby potatoes and a tossed salad.

Serves 4

Variations:

Substitute the tuna with 125g diced bacon or 200g cooked shredded chicken.

PAPTERT

Paptert is a delicious South African dish, which is served at a braai (barbeque).
It is made with maize porridge (mieliepap) and a vegetable filling to ensure a juicy mouth watering savoury tart.

Porridge ("stywepap")

1.25 litres water
625 ml maize meal
5 ml salt
2 tblsp butter

Filling

25ml oil
2 onions, finely chopped
1 tsp crushed garlic
1 tin chopped tomato
2 tablespoons tomato paste
1 tsp sugar
1 tin of sweet corn kernels (drained)
125g button mushrooms, sliced
5ml mixed hebs
Salt and black pepper
Chilli (optional)
2½ cups of grated cheese
250 ml fresh cream

Method

Porridge

• Bring the water and salt to the boil.
• Add the mealie meal stirring continously.
• Cover with the lid, but stir every now and then.
• The consistency of this "stywe pap" should be stiff, but spreadable, so you can add either boiling water or maize until the consistency is correct.
• Simmer for 30 minutes until done. Stir in the butter.

Filling

• In a large saucepan heat the oil and fry the onion.
• Add the garlic and butter.
• Add the tin of tomato, tomato paste, sugar, chilli, salt and black pepper, simmer for a few minutes.
• Add the mushrooms and allow to soften.
• Add the corn and herbs.
• Use a wooden spoon or silicon spatula to smooth half of the warm "pap" into a greased, medium sized ovenproof dish.
• Add half of the filling on top of the pap and sprinkle 1 cup of the grated cheese over.
• Spread the rest of the porridge, followed by the remainder of the filling and then the cheese.
• Pour the cream over and bake at 180°C for an hour or until the tart is bubbling gently, and the cheese has browned.
• Serve warm.

Ingredients

TUNA & OLIVE TART

Ingredients

Crust
60g butter, melted
250ml dry brown breadcrumbs
125ml grated Parmesan cheese

Filling
500g cottage or cream cheese
2 eggs
2 cans (170g each) tuna, drained
3 spring onions, sliced
25ml finely chopped rosemary
salt and freshly ground black pepper
8 – 10 black olives, pitted
80g cheddar cheese, grated
60g feta cheese (optional)

Method
Crust

• Line a 20-cm spring form tin with baking paper.
• Grease the tin with a little melted butter.
• Mix the breadcrumbs, Parmesan cheese and remaining butter and press the mixture inside the tin.
• Refrigerate for about 30 minutes.

Filling

• Mix the cottage or cream cheese, eggs, tuna, spring onion and parsley.
• Season with salt and freshly ground black pepper and turn the mixture into the prepared tin.
• Place the olives on top, sprinkle with cheddar cheese and crumble the feta over the top.
• Bake at 180°C for 40-50 minutes or until done and leave to cool completely.
• Garnish with a sprig of rosemary.

Serves 4 - 6

ASPARAGUS QUICHE

Ingredients

1 can asparagus salad cuts, drained

2 slices of lean ham, chopped (optional)

2 eggs lightly beaten

30ml mayonnaise

40g grated cheddar cheese

3ml salt

Freshly ground black pepper

5ml dried parsley

4 slices of brown or wholewheat bread, sliced diagonally

Paprika to garnish

Method

• Mix all the ingredients together except the bread.
• Take care not to mash the asparagus.
• Line a pie dish with the bread and pour the asparagus filling over.
• Sprinkle lightly with paprika.
• Bake in a preheated oven at 180° for about 20 minutes or until the filling has set and its starts turning golden brown.

Serves 4

WHOLEWHEAT SPINACH QUICHE

Ingredients

Pastry

100g cake flour

125g nutty wheat flour

150g butter

1 egg yolk

Cold water

Pinch of cream of tartar

Filling

1 onion, chopped

15ml oil

1 large bunch spinach stems removed and cooked

Salt and pepper

1ml grated lemon rind

250ml plain yoghurt

3 eggs

15ml cake flour

100ml cheddar cheese

Method

Pastry

• Sift the cake flour, cream of tartar and salt into a mixing bowl.
• Add nutty wheat.
• Grate the butter into the flour mixture and rub in with fingertips.
• Add egg yolk and just enough water to form a stiff dough.
• Seal and chill for 30 minutes.
• Roll out dough and line a 24cm pie dish with the pastry.
• Line the pastry with wax paper and fill with dried beans.
• Bake at 200°C for 10 minutes.
• Remove beans and bake for a further 7 minutes.

Filling

• Sauté the onion in oil until soft and place on the pastry.
• Pat the spinach dry and season, add lemon rind and place over onion.
• Blend the yoghurt, eggs, and flour and pour over spinach.
• Sprinkle with cheese and bake for 30 minutes.

CHEESE & MARMITE TART

Ingredients

1 cup flour
1 large egg
1 tsp baking powder
1 ½ cups grated cheese
½ cup milk
½ tsp salt
125g margarine
2 Tblsp margarine
2 tsp marmite

Method

• Sift the dry ingredients
• Chop up the margarine and add to the flour
• Mix in cheese using fingertips
• Beat egg and milk together and add to cheese mixture
• Grease a pie or tart oven dish
• Place mixture in the baking dish and smooth out
• Bake at 160°C for 40 minutes
• Melt the 2 tablespoons of margarine and marmite, pour over tart as soon as it comes out of the oven