Platters

Week 1 : Platters

Savoury Platter

(Serves 8–10)

For the crustless quiches you’ll need:
6 large eggs
6 egg yolks
⅔ cup milk
⅔ cup cream
Salt and pepper to taste
¼ cup Cheddar cheese; grated
1 cup broccoli florets
1 cup asparagus heads
1 cup cherry tomatoes; halved

Method

1. Preheat oven to 190 °C. 
2. Lightly spray two 24-cup mini muffin pans with cooking spray.
3. Bring a saucepan of lightly salted water to a boil over high heat. 
4. Add the broccoli and blanch until bright green and softened but still crisp, about 30 sec. 
5. Using a slotted spoon, transfer immediately to ice water to stop the cooking. Then do the same with the asparagus. 
6. When cool, strain water and pat dry with paper towel. 
7. In a bowl, whisk together the eggs, egg yolks, milk, cream, salt and pepper. 
8. Transfer to a large glass measuring jug.
9. Divide broccoli, asparagus and tomatoes evenly amongst the muffin trays (ensure to leave some for the top), and top with cheese. 
10. Fill as many as you can to just below the rim with egg mixture. 
11. Place broccoli, asparagus and tomatoes on top (make sure each veg tops the muffin tin that has the same veg at the bottom) and add a pinch of cheese to the top of each quiche.
12. Bake until the tops are puffed and just beginning to brown, about 15 min. 
13. Transfer to wire racks and let cool for about 5 min., then turn the quiches out of the pans, arrange on a platter, and serve.

Tips:

• For variety you can also crumb some crispy bacon over the top of each quiche.
• Wilted spinach also works well with these. 

For the puff pastry boerewors rolls you’ll need:
Egg wash
250 g Championship Boerewors; casings removed
1 packet ready-rolled puff pastry; thawed
1 tbsp. Dijon mustard

Method:

1. Preheat oven to 200 °C and line baking sheet with baking paper.  
2. On a lightly floured surface, unroll pastry; cut crosswise into three 25 x 9 cm strips. 
3. Brush with mustard. 
4. Divide sausage amongst the pastry. 
5. Arrange rolls, seam-side down, on prepared pan. 
6. Cover and freeze until firm, about 15 min. 
7. Cut each roll crosswise into 8 pieces (about 2,5 cm). 
8. Brush with egg wash and bake until puffed and golden (about 20 min.) 

Tips:

• I always make extras of these and then individually freeze them before putting them in a freezer bag or container so that I can just pop them in the oven for my son, or when I have unexpected guests over. 
• You can also make them with chicken sausages for a chicken version or pork sausages for a pork version. 
• Just add an extra 5–10 min. to your cooking time if using frozen. 

For the falafel you’ll need:
2 x cans chickpeas; washed and drained
1 medium onion; roughly chopped
¼ cup fresh parsley; chopped
2 cups spinach
3 cloves garlic
1 tsp. salt
2 tsp. cumin
1 tsp. ground coriander
¼ tsp. black pepper
¼ tsp. cayenne pepper
Vegetable oil for frying

Method

1. Place chickpeas, onion and garlic into a food processor and blitz until smooth. 
2. Add remaining ingredients and blitz until well combined. 
3. Transfer to a bowl and roll mixture into balls. 
4. Heat oil and deep-fry until golden and crispy. 
5. Serve warm with mint yoghurt sauce. 

Lunchbox

Sandwich Skewers

Simple, easy and delectable, these sandwiches are perfect for school lunch. You can even add different ingredients, like salami or pickles.

(Serves 4)

You’ll need:

4 thick slices Shoprite fresh bakery bread; cubed

100 g ham; cubed

100 g Cheddar cheese; cubed

1 cup cherry tomatoes

½ medium cucumber; sliced into thick rounds

Wooden skewers

Method

•       Thread bread, ham, cheese, tomatoes and cucumber through the skewer and repeat, creating 2 layers of each element.

Tips:

•           Making a skewered sandwich is a great and interesting alternative to making traditional sandwiches that your kids will love.
•       If you have shaped cookie cutters, you can also make traditional sandwiches, then cut them into shapes and thread the shapes through a skewer.
•       You can also alternate the skewers by making pinwheels and threading 3 onto a skewer.

OAT AND APRICOT BARS

For a healthy and affordable snack in any kid’s lunchbox try these easy oat bars. They are nutritious and delicious, and the kids can even help to make them.

Makes: 12 bars

Time: 45 minutes

You’ll need:

1 ¾ cups cake flour

2 cups oats

1 cup brown sugar, packed

2/3 cup margarine 

1 ½ teaspoons vanilla essence

Non stick cooking spray

1 ½  cups apricot jam

Method:

Preheat oven to 180C.  Place flour, oats, sugar, vanilla and margarine in a food processor and pulse 4 to 5 times or until oat mixture resembles crumbs.

Press half of oat mixture into the bottom of a greased 33 x 23 x 5 cm baking pan.

Spread apricot jam over oat layer. Top with remaining oat mixture over, and gently press.

Bake mixture at 180C° for 35 minutes or until golden brown.

Cool bars completely in pan on a wire rack before cutting.

Tips:

•  Try using a different flavor jam each week. Or add some dried fruit to the food processor to make  fruity oat bars.
• You can make batches of this at one go and simply keep some in an airtight container for your kids to grab as they go along and freeze some as these taste great even straight out of the freezer.

Back to School

Scrambled Egg & Cheese sandwiches

Easy on the wallet and delightful on the palate, these scrambled egg and cheese sandwiches are the perfect way to start the school year. Pack your child a tasty, no-fuss first day Back2School meal.  

What’s your child’s favourite lunch box meal?

(Serves 4)

You’ll need:

8 eggs

¼ cup milk

2 tbsp. butter

2 spring onions; chopped

½ red pepper; diced

½ yellow pepper; diced

Salt and pepper; to taste

8 slices bread

4 tbsp. butter

4 tbsp. sandwich spread

1 sp. garlic powder

1 cup Cheddar cheese; grated

½ cup cherry tomatoes; halved

1 tbsp. chives; chopped

Method

•       In a bowl, whisk together the eggs and milk, stir in the spring onions and peppers, and season with salt and pepper.
•     Heat butter in a pan, add the egg and cook, stirring until done.
•     Spread butter and sandwich spread onto the bread, then sprinkle with garlic powder.
•     Top with eggs, cheese, tomatoes and chives.
•     Toast on a panini maker or snackwich machine.

Tip:

         To make life easier when packing lunches, plan ahead of time. Also try to incorporate what you are going to make for a packed lunch into your dinner so you only have to cook once. For instance, if you are having chicken for dinner, why not make chicken mayo sandwiches for the following day? That way you simply add extra pieces of chicken to your meal so that you can use those for the packed lunches. Or if you are having spaghetti and mince for dinner, make a little extra mince and use that for toasted mince and cheese sandwiches.

Meatball sandwiches

If you’re looking for a filling and delicious packed lunch sandwich, then look no further. These meatball sandwiches are packed with flavour and keep well until the following day. Use fresh basil to really make the most of this meal.

(Serves 2)

You’ll need:

4 slices bread
2 tbsp. butter; softened, mixed with 1 tsp. garlic powder
1 cup Cheddar cheese; grated

8 meatballs; sliced
¼ cup tomato pasta sauce; warmed
¼ cup Parmesan cheese; grated
Fresh basil
Salt and pepper; to taste
2 tbsp. olive oil

Method

1.     Spread bread with garlic butter.

2.     Top each slice with Cheddar cheese.

3.     Heat olive oil in a frying pan over medium-low heat.

4.     Place bread in pan with cheese facing up.

5.     Allow the bread to brown and the cheese to melt (6–7 min.)

6.     Remove grilled bread from pan.

7.     If your meatballs are cold, gently warm the slices in the pan, then move to another plate.

8.     On one slice of bread, carefully arrange the warm/hot meatball slices.

9.     Spoon tomato pasta sauce over the meatballs, then sprinkle with grated Parmesan cheese.

10.  Add a few ribbons of fresh basil, season with salt and pepper, then cover the sandwich with the top half of the bread.

11.  Firmly press the sandwich together, then place into sealable sandwich bags or tin.

Subsidy

Breakfast Kota

Prepare a delicious family breakfast in no time with this easy-to-make breakfast
kota treat. You can easily tweak the recipe to your liking by adding different
ingredients, but be sure to use fresh Shoprite bread to perfect the meal.

(Serves 4)
You’ll need:

1 loaf Shoprite bread; not sliced
2 tbsp. butter; melted
8 large eggs
1 cup ham; diced
1 cup Cheddar cheese; grated
2 cups mushrooms; sliced
4 spring onions; thinly sliced
Salt and pepper
1 cup cherry tomatoes; halved
Fresh parsley

Method
Halve the bread diagonally, then cut each half horizontally so that you have 4
equal quarters.
Remove some of the bread from the crust to form a hole in the middle of each
quarter.
Brush each inside with the melted butter, then set aside.
Preheat oven to 180 °C.
Fill the bottom of each quarter with ham, cheese, mushrooms and spring onions,
then crack 2 eggs into each (eggs should be on top of the other fillings).
Season with salt and pepper.
Top with more cheese, tomatoes and parsley.
Place on baking tray and bake in the oven until eggs are cooked.

Apple & Bread Pudding

Do you have a sweet tooth that knows no limits? If so, then this affordable apple
& bread pudding is the perfect treat. Not only is it a comforting dessert, it’s also
great for when you have more than a few guests over for dinner or for dessert
after a lazy Sunday lunch.

(Serves 8)
You’ll need:

2½ cups milk
4 large eggs
½ cup sugar; divided
1 tbsp. vanilla essence
½ tsp. lemon zest
⅛ tsp. ground nutmeg
4 cups bread; cubed (about 6 slices bread; crust removed)
¼ cup raisins
3 tbsp. butter
2 apples; peeled, halved and cored
1 tbsp. lemon juice

Method
Heat milk in a pot over medium heat until starting to simmer.
Whisk eggs in a large bowl until frothy, then gradually add ¼ cup sugar.
Continue to whisk until pale, then slowly whisk in the hot milk, being careful not
to scramble the eggs.
Whisk in vanilla, lemon zest and nutmeg.
Add the bread and raisins to the mixture and gently fold in until bread is fully
soaked.
Set aside to allow bread to absorb the milk.
Grease a round 24cm cake tin with 1 tbsp. butter and preheat oven to 180 °C.
Cut each pear half into 4 slices, place into a bowl and add the lemon juice.
Heat a medium pan with 2 tbsp. butter and add the remaining ¼ cup sugar to the
melted butter.
Arrange the apple slices in a single layer.
Cook until apples start to brown and caramelise, being careful not to burn them.
Transfer the apples into the prepared cake tin and drizzle the caramel juice from
the pan over.
Set the cake tin on a shallow baking dish.
Pour some boiling water to reach ½-way up the sides of the cake tin.
On top of the apples, spoon in the bread mixture and press down.
Place in the oven and bake for 1–1¼ hrs or until bread is set and browned on the
top.
Remove cake tin from hot water and set aside on cooling rack and allow to cool
before unmolding.
Invert onto a platter and serve as is or with warm custard.