Servings Prep Time
6-8people 30minutes
Cook Time
45minutes
Servings Prep Time
6-8people 30minutes
Cook Time
45minutes
Ingredients
Galette
  • 2packets Magpie Puff pastry,rolled out and cut into 12 large rectangles
  • 250grams Sandwich ham
  • 2cups grated white cheddar or gouda
  • 2large Onionspeeled 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
  • 200grams Butter
  • 100grams feta cheese
  • 1/2 teaspoon Hinds ground black pepper
  • 1jar Rhodes quality sliced beetroot, drained
  • 1cup mayo
  • 1/2cup double cream plain yogurt
  • 200grams Baby Spinach,
Hotdogs
  • 2packs SASKO buddy plain bread loavescut down the middle
  • 8 chicken Viennas,grilled
  • 4 Onionspeeled and chopped
  • Some Willow Creek blood orange flavoured olive oil
  • 1tin Rhodes quality peeled and chopped tomatoes
  • 10ml Hinds Mixed herbs
  • Salt, pepper and sugar to taste
  • Some good quality mustard sauce to serve
Bran muffins with creme fraiche and berries
  • 500grams SASKO bran muffin mix, baked according to package instructions
  • 250grams 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.