18 Jan Back to school | Ham, cheese and onion galette | Feta, beetroot and baby spinach sandwiches | Hotdogs | Bran Muffins with creme fraiche and berries

Posted at 12:57h in Breakfast, Cheese, Chicken, Kaapse Kombuis Kuiers op Radio KC, Nibbles / Amuse-bouche, Pork, Recipes, Red Wine, Vegetables, White Wine by

Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Ingredients
Galette
  • 2 packets Magpie Puff pastry, rolled out and cut into 12 large rectangles
  • 250 grams Sandwich ham
  • 2 cups grated white cheddar or gouda
  • 2 large Onions peeled and sliced
  • Some Willow Creek blood orange flavoured olive oil for frying
  • Salt and pepper to taste
  • 1 egg, beaten with a splash of water
Feta, beetroot and baby spinach sandwiches
  • 8 slices SASKO Low GI cranberry brown bread, toasted
  • 200 grams Butter
  • 100 grams feta cheese
  • 1/2 teaspoon Hinds ground black pepper
  • 1 jar Rhodes quality sliced beetroot, drained
  • 1 cup mayo
  • 1/2 cup double cream plain yogurt
  • 200 grams Baby Spinach,
Hotdogs
  • 2 packs SASKO buddy plain bread loaves cut down the middle
  • 8 chicken Viennas, grilled
  • 4 Onions peeled and chopped
  • Some Willow Creek blood orange flavoured olive oil
  • 1 tin Rhodes quality peeled and chopped tomatoes
  • 10 ml Hinds Mixed herbs
  • Salt, pepper and sugar to taste
  • Some good quality mustard sauce to serve
Bran muffins with creme fraiche and berries
  • 500 grams SASKO bran muffin mix, baked according to package instructions
  • 250 grams crème fraiche
  • Some seasonal berries to serve
Instructions
Galette
  1. Fry the sliced onions in the olive oil until golden brown and cooked. Cool down.
  2. Divide the ham, cheese and onions on 6 of the pastry rectangles and place the other 6 on top.
  3. Close all the sides with some of the beaten egg and press flat with a fork to seal.
  4. Brush the tops with some more egg and place in a 180-degree oven for 20-25 minutes or until puff out and golden brown.
Feta, beetroot and baby spinach sandwiches
  1. Mix the butter, feta and pepper together and spread on the 8 slices of bread.
  2. Mix the beetroot, mayo and yogurt together and place on 4 of the 8 slices and top with the baby spinach.
  3. Place the remaining bread slices on top and press flat.
  4. Secure with a kebab stick and cut in triangles. Serve immediately.
Hotdogs
  1. Fry the onions in olive oil until cooked and golden brown.
  2. Remove half the onions and keep aside.
  3. Add the tomato and herbs to the remaining onions and season with salt, pepper and sugar.
  4. Cook on a low heat until thickened.
  5. Divide the tomato sauce into each buddy loaf.
  6. Place a Vienna in the middle and top with the fried onions and mustard sauce.
Bran muffins with creme fraiche and berries
  1. Once the muffins are baked and cooled, slice them open and spread with some of the crème fraiche.
  2. Top with sliced fresh berries and serve.