Ham, cheese and onion galette, Feta, beetroot and baby spinach sandwiches, Hot dogs with onions, smoor and mustard, bran muffins with crème fraiche and berries
Delicious recipe ideas fit for the kids at school as well as the office. Try your hand at these super easy ham- cheese and onion hand pies, feta and beetroot sandwiches, ultra-delicious hotdogs, and bran muffins with a twist.
Chef Mynhardt
SERVINGS
6-8 people
PREP TIME
30 minutes
COOK TIME
45 minutes
Recipe
INGREDIENTS
Galette
- 2 packets Magpie puff pastry, rolled out and cut into 12 large rectangles
- 250g sandwich ham
- 2 cups grated white cheddar or gouda
- 2 large onions, peeled 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
- 200g butter
- 100g feta
- 1/2 teaspoon Hinds black pepper
- 1 jar Rhodes quality sliced beetroot, drained
- 1 cup mayo
- 1/2 cup double cream plain yogurt
- 200g baby spinach
Hot dogs with onions, smoor and mustard
- 2 packs SASKO buddy plain special bread loaves, cut down the middle
- 8 chicken viennas, grilled
- 4 Onions, peeled and chopped
- Some Willow Creek blood orange flavoured olive oil
- 1 tin 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 crème fraiche and berries
- 500g SASKO bran muffins, baked according to package instructions
- 250g crème Fraiche
- Some seasonal berries to serve
INSTRUCTIONS
Galette
- Fry the sliced onions in olive oil until golden brown and cooked. Cool down.
- Divide the ham, cheese, and onions into 6 of the pastry rectangles and place the other 6 on top.
- Close all the sides with some of the beaten egg and press flat with a fork to seal.
- 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
- Mix the butter, feta, and pepper together and spread on the 8 slices of bread.
- Mix the beetroot, mayo, and yogurt together and place on 4 of the 8 slices, and top with the baby spinach.
- Place the remaining bread slices on top and press flat.
- Secure with a kebab stick and cut into triangles.
- Serve immediately.
Hot dogs with onions, smoor, and mustard
- Fry the onions in olive oil until cooked and golden brown.
- Remove half the onions and keep them aside.
- Add the tomato and herbs to the remaining onions and season with salt, pepper, and sugar.
- Cook on low heat until thickened.
- Divide the tomato sauce into each buddy loaf.
- Place a vienna in the middle and top with the dried onions and mustard sauce.
Bran muffins with crème fraiche and berries
- Once the muffins are baked and cooled, slice them open and spread with some of the crème Fraiche.
- Top with sliced fresh berries and serve.
Willow Creek Olive Estate
Blood Orange Flavoured Olive Oil
R89.00
Our award-winning Blood Orange Flavoured Olive Oil boasts a truly unique flavour that will have you drizzling a second helping faster than you can say ‘citrus’. If savoured properly, you’ll be able to detect slight raspberry undertones in addition to the expected zesty citrus flavouring. This delicious floral product consists of delicate extra virgin olive oil and natural blood orange flavouring.
WILLOW CREEK OLIVE ESTATE
Product Range
Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.
