3 must-try weekend snack recipes

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Tired of meatballs and mini vetkoek? Try these new and exciting snack recipes. The kids will love them.

ALSO SEE: 3 one-dish lockdown meals under R100

Mini Baked Egg Tarts

Enjoy this versatile baked egg tart. It’s quick, it’s easy and it can be eaten by kids and parents alike as either breakfast, lunch, dinner or a snack.

*Makes 12

Ingredients:

  • 300g Bull Brand Corned Meat
  • 2 large tomatoes, skinned and chopped
  • 1 green pepper, cut into small cubes
  • 250ml (1 cup) grated cheese
  • 6 jumbo eggs
  • 125 ml (½ cup) milk
  • 45ml (3 tbs) chutney
  • 45ml (3 tbs) finely chopped parsley or 15 ml (1 tbs) dried mixed herbs
  • Salt and pepper to taste

Method:

  1. Finely chop the Bull Brand Corned Meat and mix with the tomatoes and pepper.
  2. Spray a large muffin pan with non-stick spray and place equal portions of the meat mixture into the cavities. Top the meat with equal portions of grated cheese.
  3. Now beat the eggs well the milk, chutney and parsley or herbs. Season to taste with the salt and pepper and pour over the meat and cheese in the muffin pan.
  4. Bake in a preheated oven at 180°C for 15-20 minutes, or until the eggs are set.
  5. Remove from oven and allow to rest for a few minutes before lifting the baked eggs from the pan. Serve with more grated cheese, bread, butter and a tomato salad.

Snack recipes - Mini baked egg tarts

Mini Meat and Pap Tarts

These delicious pap tarts combine two of our country’s favourite dishes – pap and meat. You can bake them as individual servings or as one large hearty tart.

*Serves 6-8

Ingredients:

  • 1 litre water
  • 500ml (2 cups) maize meal
  • Salt to taste
  • 1 large onion, cut into thin wedges or slices
  • 2 cloves garlic, crushed
  • Sunflower or olive oil
  • 1 x 300g can Bull Brand Corned Meat, cut into small cubes
  • 10 black olives, halved
  • Salt and pepper to taste
  • 3 large eggs
  • 125ml (½ cup) milk
  • 10ml (2 tsp) dried thyme or parsley
  • 250ml (1 cup) grated cheddar cheese
  • 5ml (1 tsp) prepared mustard

Method:

  1. Mix the water and maize meal in a saucepan, season with salt to taste and bring to the boil while stirring. Reduce heat, cover and simmer on very low heat for about 45 minutes or until cooked, stirring occasionally.
  2. Remove from heat and allow the mixture to cool.
  3. Meanwhile, prepare the filling by frying the onion in oil until golden and soft. Add the garlic and can of Bull Brand Corned Meat and fry until the meat is lightly browned, then stir in the olives. Cover and set aside.
  4. Once the maize pap has cooled, whisk in 1 egg and then press the mixture into the bottom and sides of 6-8 small, loose-bottom tart pans or one large pie dish. Spoon the meat filling into the tart bases.
  5. Whisk the 2 remaining eggs with the rest of the ingredients and pour into the tarts. Bake in a preheated oven at 180°C for 30-40 minutes, or until the fillings are just set. Serve with salad.

Snack recipes - Mini meat and pap tarts

Crispy Bull Brand Pizza

Win your family over with this yeast-free, thin-and-crispy crust pizza. It’s easy to make and easy to love.

*Makes 2 pizzas

Ingredients:

  • 1 x 410g can Rhodes Quality tomato puree
  • 4 cloves garlic, finely chopped
  • A few basil leaves, torn into smaller pieces
  • Salt and pepper to taste
  • 160ml (⅔ cup) ice-cold water
  • 60ml (4 tbs) olive oil
  • 500ml (2 cups) cake flour
  • 5ml (1 tsp) salt
  • Extra olive oil for brushing
  • 500ml (2 cups) grated or sliced mozzarella cheese
  • 1 small red onion, coarsely sliced or chopped
  • 125g mushrooms, sliced or chopped
  • 12 ml (½ cup) each black and green olives, pitted
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • Cherry tomatoes, cut in half
  • 1 x 300g can Bull Brand Corned Meat, cut into small cubes or thin slices
  • Salt, freshly ground black pepper and dried origanum

Method:

  1. For the sauce, combine the tomato puree, garlic and basil and heat before setting aside to cool.
  2. For the bases, mix the water and 60ml oil. Place in the flour and knead until smooth. Let the dough rest for 15 minutes then divide it in two and roll out each piece thinly. Place on greased baking sheets and brush with extra oil. Bake in a preheated oven at 230°C, for 5-8 minutes or until cooked.
  3. Spread the bases with sauce, cover with cheese and arrange the rest of the ingredients on top. Season with salt, pepper and origanum and bake for 5 minutes or until the cheese melts, then slice and serve.

Snack recipes - Bull Brand Pizza

Visit www.bullbrand.co.za for more recipes.

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