03 Nov Breakfast frittata with sugar beans, cherry tomatoes and chipolatas served with flapjacks, biscotti and Cape Tawny cocktails

Posted at 10:36h in Breakfast, Kaapse Kombuis Kuiers op Radio KC, Pork, Recipes, Side dishes & Salads by

Breakfast frittata with sugar beans, cherry tomatoes and chipolatas served with flapjacks, biscotti and Cape Tawny cocktails
Breakfast frittata with sugar beans, cherry tomatoes and chipolatas served with flapjacks, biscotti and Cape Tawny cocktails
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Breakfast frittata with sugar beans, cherry tomatoes and chipolatas served with flapjacks, biscotti and Cape Tawny cocktails
Breakfast frittata with sugar beans, cherry tomatoes and chipolatas served with flapjacks, biscotti and Cape Tawny cocktails
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Ingredients
Frittata
  • 6 extra large eggs
  • 200 ml full cream milk or cream
  • 1 tin Rhodes speckled sugar beans
  • A handful of parsley, chopped
  • 10 ml Hinds Portuguese chicken spice
  • 500 grams cherry tomatoes, halved
  • 500 grams chipolata sausages, pan fried and sliced - you can also use any left over sausages
  • Salt and pepper to taste
  • Toasted Sasko honey and oat dumpy loaf to serve
  • Packo chunky veg pickle to serve
Flapjacks
  • 500 grams Sasko flapjack mix, prepared according to package instructions
  • 500 grams double cream plain yogurt
  • 100 ml Rhodes Seville orange marmalade
  • 100 ml Rhodes apricot and mango jam
  • 100 ml Rhodes ripe fig jam
  • 1 tin Rhodes Apricot halves
Biscotti
  • 1 cup raw whole almonds, roughly chopped
  • 2 1/4 cups SASKO cake flour
  • 7,5 ml baking powder
  • 2,5 ml salt
  • 1/2 cup White sugar
  • 3/4 cup brown sugar
  • 10 ml Aniseeds
  • 3/4 cup desiccated coconut
  • 3 large eggs
  • 1/2 cup oil
  • 15 ml vanilla extract
  • Some freshly brewed coffee with condensed milk for serving
Cape Tawny cocktails
  • 1 bottle KWV Cape Tawny
  • 1 litre Rhodes mango juice
  • 1 litre Rhodes orange juice
  • 1 litre Rhodes peach juice
Instructions
Frittata
  1. Mix the eggs, milk, beans, parsley and spice together and season to taste.
  2. Pour into a prepared round oven dish and add the tomatoes and sausages.
  3. Bake on 180 degrees Celsius until golden brown and set.
  4. Serve with the chunky vegetable pickle and toasted honey and oat dumpy bread.
Flapjacks
  1. In a non-stick pan, bake large flapjacks and keep aside.
  2. Top the flapjacks with the yogurt and then with the 3 different jams. Serve with the apricot halves.
Biscotti
  1. Preheat your oven to 180 degrees Celsius.
  2. Spread almonds on a baking sheet and toast in oven for about 12-15 minutes. When the almonds are toasted, remove from oven and lightly chop.
  3. Whisk together the dry ingredients and the wet ingredients separately.
  4. Line a baking sheet with baking paper and spray with non-stick spray.
  5. Add the flour mixture to the egg mixture and mix until combined. Do not over mix.
  6. Divide the dough into 2 and form 2 logs on the baking sheet. You can use water so that the dough doesn’t stick to your fingers.
  7. Bake for approximately 30 minutes or until golden brown in colour and firm. Cool down.
  8. Remove from the baking sheet and transfer to a cutting board. Using a serrated knife, slice the logs into 1cm thick slices.
  9. Place the slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark. Place on a wire rack to cool.
Cape Tawny cocktails
  1. Mix 50ml of the Cape Tawny with the different juices and serve with your frittata.