Last updated on Feb 3rd, 2021 at 02:01 pm
Beefy Breakfast Muffins
*Serves 12
These muffins are delicious served with Bovril Butter (see recipe below), preserved figs and/or orange segments.
Ingredients
- 15ml olive oil
- 1 onion, finely chopped
- 125g bacon
- 500ml Sasko Cake Flour
- 15ml Moir’s Baking Powder
- 125ml oil
- 160ml buttermilk
- 2 extra-large eggs
- 10ml Bovril
Method
- Preheat the oven to 180ºC.
- Heat the oil and fry the onion lightly. Add the bacon and fry together until the bacon is crispy.
- Sift flour and baking powder together and stir in the onion and bacon mixture. Mix well.
- Beat the oil, buttermilk, eggs and Bovril together. Mix in with the dry ingredients. (Mix well but lightly – muffins should never be over mixed).
- Spoon the mixture into a greased muffin pan.
- Bake for 15-20 minutes or until a skewer comes out clean.
Bovril Butter:
- 10ml Bovril
- 125g butter
Mix the two ingredients together and use as a spread on muffins, scones or toast.
Biltong & Blue Cheese Balls
*Makes about 8 portions
Ingredients
- 4 medium-sized sweet potatoes
- 50g blue cheese (or more if desired)
- 50g cream cheese or cottage cheese
- 50g Moir’s Yum Salted Biscuits, coarsely crushed
- 50g grated biltong
Method
- Preheat the oven to 180ºC.
- Place the unpeeled sweet potatoes on a baking tray and bake for 1 hour. Remove from oven and leave to cool.
- Cut the sweet potatoes open and remove the flesh. Place in a bowl. Add the blue cheese and the cream or cottage cheese and mash together until well mixed.
- Place the mixture in the fridge for 30 minutes.
- Remove from fridge and roll into bite-sized balls.
- Mix the crushed biscuits and biltong together. Roll the balls in the mixture (make sure they’re well coated).
- Serve as a cocktail snack or side dish.
Chakalaka Pizza Squares
*Makes ± 9 squares, depending on size
Ingredients
Pizza dough
- 750ml Sasko cake flour
- 20ml Moir’s Baking Powder
- 60g butter
- 150ml milk
- 5ml Bovril or Marmite
Toppings
- 1 x 400g can chakalaka
- 500ml grated Gouda or Mozarella cheese
- 100ml finely chopped parsley for sprinkling (optional)
Method
- Preheat the oven to 220ºC.
- Coat a 24x20cm baking sheet with cooking spray and set aside.
- Sift the flour and baking powder together in a large mixing bowl.
- Cut the butter into the flour and rub it in until the mixture resembles fine breadcrumbs.
- Slightly heat the milk and Bovril together until well mixed. Make a well in the centre of the flour mixture and pour in the milk mixture. Mix to form a dough.
- Turn the dough out onto a lightly floured surface and knead until smooth.
- Roll out to a ±12mm thickness and place onto the greased baking sheet.
- Press out evenly to cover the entire sheet. Evenly spread the chakalaka over the dough.
- Sprinkle with cheese.
- Bake for 12-15 minutes.
- Remove from oven and leave to cool slightly, cut into squares and garnish with chopped parsley.
Please rate this recipe
(No Ratings Yet)
Loading...
