on this page :Bread
Tartlets, Cheese and Corn Roulade, Egg Surprise,Egg and Samp Surprise ,
Filled French Toast , French Toast with tuna filling, French Toast ala
Eggnogg , Eggs in croustade , Smoked Haddock and Cheese with eggs ,Porridge
and eggs , Potato pancakes with bacon
recipes on Omelet’s and Frittata click here
12 thin slices of fresh bread, buttered
Preheat oven to 180 degrees C. Cut crusts off brad. Press each slice, buttered
side up, into a muffing pan. Bake for approximately 10 minutes until brown,
and leave to cool in pan. Fill with egg filling.
8 eggs, hard-boiled and shelled
100ml mayonnaise, or flavoured cottage cheese
salt and pepper to taste
Mash the eggs. Mix with mayonnaise or cottage cheese and flavour. Spoon
into bread tartlets. Garnish with parsley, paprika, olives, gerkins, etc.
100g butter or margarine
salt and pepper to taste
5 eggs, separated
5ml cream of tartar
150ml Cheddar cheese, grated
Preheat oven to 200 degrees C. Line a 26x39cm swiss-roll tin with greased
waxed paper or baking paper. Melt butter or margarine and stir flour in to
form a smooth paste. Add milk and continue stirring until sauce thickens.
Remove from heat. Season with salt and peper. Stir egg-yolks and cheese.
Whip egg whites to soft peak stage, add cream of tartar and whip for
another 5 seconds. Fold egg white into egg yolk mixture. Pour mixture into
tin. Tilt pan to spread mixture until set and almost light brown. Turn
roulade our onto a damp cloth. Remove baking paper immediately. Spread any
savoury filling over roulade and roll as a swiss-roll. Serve hot on a
heated serving plate
FILLING: 1 bacon rasher, chopped
1 x 310g can creamed corn
25ml sour cream
12,5ml chives, chopped
Fry bacon until golden brown and crisp, add corn and blended cornflour and
water. Stir in sour cream and chives. Spread filling over roulade and roll
as a swiss-roll. Serve hot on a heated serving plate
3 slices white bread
1ml mustard powder
125g bacon, cut in small pieces
100g cheddar, finely grated
freshly grounded black pepper
50g grated cheese and paprika for decoration
· Break bread in pieces and soak in
the milk. Put mixture in microwave oven on HIGH for 4-5 minutes (or let
it simmer on stove for 3 minutes).
· Squash bread with a fork and add
· Whip eggs well and add mustard,
salt and pepper.
· Pour egg-mixture into milk-mixture
and then add 100 g cheese.
· Scoop mixture in casserole and
decorate with cheese and paprika.
· Bake for 30-35 minutes in
pre-heated oven at 180ºC.
· Serve warm. Enough for 8-10
Another Egg Surprise
2 onions, chopped
2 tomatoes, chopped
3 tablespoons (45ml) butter or cooking oil
3 cups (750ml) chopped morogo, imifino or spinach
3 cups (750ml) chopped cabbage
2 chillies, chopped (optional)
2 Knorrox chilli beef or chicken stock cubes
2½ cups (625ml) boiling water
1 tablespoon (15ml) maizena
½ cup (125ml) maas.
Boil eggs in water for 10 minutes.
shell and set aside. Using a large pan fry onion and tomato in hot butter,
or oil for 5 minutes.
chopped greens (and chillies if used). Fry for further 5 minutes, stirring.
stock cubers in boiling water, stir into onion mixture.
and simmer for about 1 – 2 minutes, stirring, until gravy has thickened.
hardboiled eggs in half, stir carefully into stew.
over putu, pap, samp or maize rice with glassed of maas.
1 cup (250ml) milk
2 tablespoons (30ml) Knorrox Chilli Beef Soup powder
8 cups (2 litres) cooked samp
2 tomatoes, sliced or chopped
1 onion, peeled and chopped
2 cups (500ml) grated cheddar cheese
Combine eggs, milk and soup powder beat well.
half the samp in the bottom of a greased oven dish, arrange tomato and
onion over this.
half the cheese over, then spread remaining samp over.
mixture over, then sprinkle remaining cheese on top.
a preheated 180°C oven for about 45 minutes or until completely firm,
and the top is golden
a little Aromat over and serve with slices of butteredwholewheat or special
and a simple salad or wedges of fresh tomato.
the meal with glasses of milk or maas.
1. Add 2 Knorrox Chicken stock cubes to the water when cooking the samp.
2. Fried onion can be used instead of raw onion
Filled French Toast
Here is French Toast with a
difference. Try out your own favourite fillings as well
1 small onion (grated)
12 slices bread (buttered)
salt and pepper to taste
oil for frying
Flake tuna. Add onion, vinegar, salt and pepper
and mix well.
Spread mixture over 6 slices of bread. Press
second slice of bread firmly on top.
Beat the eggs and milk together and add salt and
pepper to taste.
"sandwiches" in the egg mixture and fry in hot oil until golden
brown on both sides.
French Toast With Tuna Filling
1 x 200g can
1 small onion, grated
salt and pepper to taste
12 slices buttered brown bread
oil for frying
Flake tuna fish, add onion, vinegar, salt and pepper and mix well. Spread
mixture over 6 slices of bread. Press second slice of bread firmly on top.
Fry in hot oil for 5 – 6 minutes or until golden brown. Make
scrambled egg with eggs and milk. Serve scrambled egg on tap of french
toast. Serve hot
TOAST A LA EGGNOG
(Makes 2 servings)
1/2 to 3/4 cup prepared reduced-fat
4 slices thick-cut bread
(approximately 1 1/2 inches thick)
Fresh fruit slices, preserves, or
Preheat oven to 350° F.
Evenly coat baking sheet with
In shallow dish, beat together eggs
and eggnog until well blended.
Dip bread in egg mixture, one
slice at a time, letting stand 30 to 45 seconds on each side.
Place slices on baking sheet.
Bake for 15 minutes.
Remove from oven and turn
Return to oven and continue
baking until lightly browned and no visible liquid egg remains, about 15
Serve immediately with choice of
topping, if desired
EGGS IN CROUSTADE WITH FETA
Creamy eggs baked
in crisp, individual bread cases with feta, wholegrain mustard, watercress
and chives make a breakfast or brunch dish that looks and tastes utterly
Croustade is the French term for
a savoury case made from pastry or hollowed bread. Our simple method uses
slices of white bread cut into circles and triangles to line small ramekins.
The bread cases and feta can be
assembled in advance if desired. Add the filling ingredients just before
baking. Serve the eggs in croustade freshly made and piping hot with ham or
spears of asparagus to dip into the bright yolks.
8 slices bread
4 small (1 cup) oven proof
2-3 tablespoons melted butter
16 narrow slices feta
4 large eggs
few small sprigs watercress
3 teaspoons finely chopped
3 teaspoons wholegrain mustard
125 ml (1/2 cup) thickened
sea salt and freshly ground
The better the bread you use, the
better the result. White toast slice bread from the supermarket is fine but
a good crusty loaf from a bakery will lend greater texture and flavour to
Use a basting brush to coat the
bread evenly with butter, making sure you cover the edges.
If you are a perfectionist, when
baking the eggs you may wish to cover the tops of the triangles with
aluminum foil to keep them perfectly golden brown.
Preheat oven to 180°C.
Cut four rounds of bread to fit the base of each ramekin. Slice remaining
bread into triangles (leave crusts on for a crunchier croustade).
Brush bread with melted butter and use to line each
ramekin (Grease ramekins too if they're prone to sticking).
Arrange feta slices at intervals around the triangles.
Carefully crack one egg into each bread case without
breaking the yolk.
Sprinkle watercress and chives around each egg.
Store eggs in the refrigerator and
allow them to come to room temperature before using (cold eggs will take
longer to cook).
Use extra-large eggs and preferable free range as they have brighter yolks.
An alternative to chives is
finely sliced spring onion tops. For a change of flavour try tarragon
(fresh or dried).
Blend mustard into cream with salt and pepper and
spoon over eggs.
Bake for 15 minutes or until light golden brown on
Pecorino (hard, sheep's milk
cheese), gruyère, proscuitto (thinly sliced Italian ham) or smoked
salmon can be used instead of feta in this dish.
Blanched spinach is a good
alternative to watercress and if you have a sorrel plant, use a few sprigs.
Both of these should be placed on the bread base before the eggs are added.
For another flavour change add a
teaspoon or two of tomatoes that have been chopped and cooked in a dash of
olive oil. Spoon onto bread bases then add eggs and cream and sprinkle with
dried chilli flakes.
Smoked Haddock and Cheese with eggs
375g smoked haddock
4 slices bread
250ml Cheddar cheese, grated
1 small red pepper, chopped
2 spring onions, chopped
5ml French mustard
12,5 fresh dill, chopped or
2ml dried dillweed
Place haddock in shallow dish, cover with water, Cook, covered on high for
4 minutes, stand 5 minutes, drain, remove skin and bones, break fish into
chunks. Grease 4 individual dishes (250ml capacity). Cut bread into 2,5cm
cubes, place a layer of bread cubes in each dish. Top with haddock, cheese,
pepper and spring onions, sprinkle with a few more bread cubes. Beat eggs
with fork, add mustard, milk and dill, pour into dishes. Cover, refrigerate
overnight or at least 2 hours. Next day uncover, Cook on high 3 minutes
before serving. Serves 4
Porridge and Eggs
A pot of smooth maize meal 'Special Porridge'made with 2 Knorrox Chicken
Cubes added to the water or milk (the porridge or "slap pap" as
we call it is made my stirring maize meal into a pot of boiling water to
which salt to taste has been added. Use just enough maize meal to reach a
smooth flowing consistency, then simmer for 20-30 minutes)
½ cup (125ml) butter Or Cooking oil
3 cups (750ml) shredded or chopped cabbage
2 onions, sliced
1 tablespoon (15ml) Knorrox chillli beef soup powder
3 tablespoon (45ml) butter or cooking oil
2-3 tomatoes, thinly sliced
1 cup (250ml) grated cheddar cheese
Make a pot of special porridge then pour it into a wet baking tray to form
a layer as thick as your finger. Leave to cool and set completely. Using a
large cup or large scone cutter, cut out 12 rounds of set porridge. Fry
these rounds in ½ cup hot butter or oil until golden brown either
side. drain well and keep warm. Fry cabbage, onion and soup powder in
butter or oil remaining in pan, stirring, until soft. Fry eggs in 3 tablespoons
fresh hot butter or oil, spooning it over yolks a few times. Now assemble
burgers. Put a porridge slice on each plate, spread a little cabbage
mixture over it. Top this with 1 – 2 slices of tomato, a fried egg
(on top of tomato slice) and a sprinkling of Aromat and grated cheese.
Finally, top this with another porridge slice. Serve immediately
By the way, do you know what a Free State Hamburger is?? Two pieces of
"stywe pap" with "slap pap" in the middle! (I think
only South Africans will get this one:-)
Potato Pancakes with Bacon
4 - 6
scrumptious dish for either
brunch or lunch.
4 large potatoes, peeled
150g rindless streaky bacon cut into 1cm lengths
2 T (30 ml) canola oil + ¼ cup (60 ml) for later
2 T (30 ml) flour
2 t (10 ml) Ina Paarman's Lemon & Black Pepper seasoning
Leave the peeled potatoes in water (to cover) while frying the bacon. The
potatoes must be grated at the last minute to prevent discolouration.
Heat the oil in a large heavy fry pan and stir-fry the bacon
blocks until crisp. Transfer them with a slotted spoon onto kitchen paper
to drain. Pour all, except about one tablespoon (15 ml) of oil into a cup
Grate the potatoes on the coarse side of a grater. Put the
grated potatoes on a dinner plate and put another plate, right side up, on
top of the potatoes. Squeeze the plates together and tip sideways over the
sink to squeeze all the water out. In a mixing bowl mix the potatoes, egg,
flour, crispy bacon pieces and seasoning.
Add a little more oil to the pan. When oil is hot spoon heaped
tablespoons of the potato mixture into the pan and flatten. Turn when brown
and keep warm on a plate in the oven set at 100°C. Add more oil and
bacon fat to the pan as needed and keep cooking in batches until all the
mixture has been used.
200g smoked salmon trout
½ cup (125 ml) créme fraiche or fat reduced cream
2 T (30 ml) chopped chives
1 T (15 ml) whole grain mustard
Ina Paarman's Lemon & Black Pepper seasoning to taste
the sauce ingredients together.
Top the potato pancakes with a curl of salmon. Spoon a dollop of sauce on
each and serve immediately.
Powdered Vitamin C (ascorbic acid) is available from the
chemist. If you add
¼ t (1 ml) to the grated potato and mix it through it will retard
Do not put the pancakes back into
the oven once the salmon and sauce have been added.
Omit the salmon and sauce and serve with fried or scrambled egg and grilled
tomato topped with snipped chives