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Radio Ads for Heidel Eggs

Radio Ads for Heidel Eggs

We have recently created a new radio ad for Heildel Eggs. It is in afrikaans and in english. If you would like to listen to it click on one of the links below

Omelette with Selected Fillings

Omelette with Selected Fillings
Serves 1
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Total Time
5 min
Total Time
5 min
Per serving
  1. 2 eggs
  2. 15 ml (1T) water
  3. salt and pepper to taste
  4. 10 g butter
Filling options
  1. Roasted vegetables
  2. Grated cheese, mixed with chopped parsley
  3. Chopped ham and tomato
  4. Flaked tuna
Instructions
  1. To make the omelette: Beat the egg, water, salt and pepper together.
  2. Heat the butter in a small frying pan until it starts to bubble.
  3. Swirl the pan around for the butter to cover the whole surface and then pour in the egg mixture.
  4. Tilt the pan to cover the entire base with egg.
  5. Use a spatula and draw the sides of the omelette into the centre and let any extra liquid egg run to the edges.
  6. Cover the pan with a lid or even a dinner plate and remove when the omelette is almost set.
  7. Spoon your preferred filling onto one half of the omelette and, using the spatula, turn the other half over the filling.
  8. Tilt the pan and slide the omelette onto a dinner plate. Serve.
Hint
  1. A filling will make this a complete substantial meal
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Kedgeree

Kedgeree
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 350 g smoked haddock
  2. 300 ml milk
  3. 3 slices lemon
  4. 1 bay leaf
  5. 60 g butter
  6. 1 small onion, finely chopped
  7. 10 ml mild curry powder
  8. 175 g long grain rice, cooked
  9. 15 ml fresh coriander, chopped
  10. 170 ml cream
  11. Salt and pepper, to taste
Instructions
  1. Place the haddock in a pan together with the milk, lemon slices and bay leaf.
  2. Simmer for 6 minutes.
  3. Remove the fish and flake.
  4. Melt the butter in a frying pan over medium heat.
  5. Add the onion and cook for 3 minutes.
  6. Add the curry powder and cook for another 3 minutes.
  7. Add the cooked rice and stir through cooking together for another 2 minutes.
  8. Add the fish, coriander, eggs and cream and stir until heated through.
  9. Season and serve.
Hint
  1. Serve as a late breakfast or lunch
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Mini Vegetable Quiches

Mini Vegetable Quiches
Serves 12
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Total Time
1 hr
Total Time
1 hr
Pastry
  1. 250 ml (1 cup) cake flour
  2. 7,5 ml (1½ t)  baking powder
  3. Pinch salt
  4. 50 ml sunflower oil
  5. 75 ml buttermilk
  6. A little extra buttermilk if necessary
Filling
  1. 250 ml cream
  2. 100 ml milk
  3. 4 eggs, separated
  4. 500 g vegetable mix: beans, carrots and broccoli
  5. Salt and white pepper (optional)
  6. Salad leaves, avo and peppadew slivers, to serve (optional)
Instructions
  1. Place the ingredients for the pastry in the bowl of an electric mixer or a mixing bowl to make by hand.
  2. Mix gently until the pastry holds together or mix and knead lightly by hand until dough forms.
  3. Do not over mix for it will make the pastry tough and less crumbly.
  4. Grease 12 medium (10 cm diameter) or 20 small (6 cm diameter) loose-bottom fluted tartlet tins or shallow muffin tins wellwith margarine and divide the pastry between the tins.
  5. Press out the pastry evenly.
  6. Trim the pastry neatly at the edges, crimping with the fingers or cut away with a sharp knife and blend the cut -off bits into the crust on the base of the pie dish. Refrigerate while the filling is made.
  7. Preheat the oven to 180°C.
  8. To make the filling: Beat the cream, milk and egg yolks together. Mix in vegetable mix and season to taste.
  9. Beat the egg whites in a large bowl until soft peaks form.
  10. Pour into the vegetable mixture and mix well until evenly combined.
  11. Spoon into the prepared tartlet tins.
  12. Bake for ±15-20 minutes until golden brown, puffy and set in the centre.
  13. Remove from the oven and allow to cool for a few minutes.
  14. Serve with salad leaves, slices of avo and Peppadew slivers.
Hint
  1. The flavour of these tartlets will improve over time. Store in fridge and serve the day after preparation
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Bobotie

Bobotie
Serves 6
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 50 g butter
  2. 1 large onion, chopped
  3. 1 kg beef mince
  4. 30 ml (2 T) ground ginger
  5. 15 ml (1 T) turmeric
  6. 15 ml (1 T) mild curry powder
  7. Salt and freshly ground black pepper, to taste
  8. 30 ml (2 T) brown sugar
  9. 15 ml (1 T) seedless raisins
  10. 30 ml (2 T) vinegar
  11. 60 ml (¼ cup) chutney
  12. 30 ml (2 T) Worcester sauce
  13. 30 ml (2 T) smooth apricot jam
  14. 30 ml (2 T) tomato paste
  15. 2 thick slices white bread, soaked in a little water
  16. 375 ml (1½ cup) milk
  17. 3 extra large eggs
Instructions
  1. Preheat the oven to 180°C.
  2. Melt the butter in a large, heavy-based saucepan and sauté the onion until soft.
  3. Add the mince and fry until it changes colour. Stir in the dry spices and the brown sugar, raisins, vinegar, chutney, Worcester sauce, jam and tomato paste.
  4. Remove the bread from the water and add to the mince mixture. Blend well and cook over low heat for about 20 minutes, stirring frequently.
  5. Turn the mixture into a large, ovenproof dish.
  6. Beat the milk and eggs to­gether and pour over the mince mixture.
  7. Bake, uncovered, for about 1 hour.
  8. Serve on flavoured cous cous, rice or pap.
Hint
  1. Bobotie is a South African dish consisting of spiced mince meat baked with an egg-based topping. As bobotie freezes well - double the recipe ingredients and freeze one until required.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/