The Perfect Tuna Melt

Ingredients

• 4 cans tuna drained
• 1/3 cup mayonnaise, plus more for spreading
• 1/4 cup finely chopped red onion
• 4 teaspoons capers, rinsed and drained
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• 1 teaspoon ground pepper
• 1/4 teaspoon dried oregano, crumbled between your fingers
• 4 slices crusty bread
• 8 thin slices tomato
• 4 slices mozzarella

Directions

1. Heat oven on grill setting, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

Olive Bread

Ingredients

·         750 ml cake flour

·         5 ml salt

·         5 ml sugar

·         10 g instant yeast

·         30 ml olive oil

·         1 egg, beaten

·         150 ml lukewarm water

Filling

·         100 g black olives, pitted and halved

·         200 g grated mozzarella cheese

·         Oil to brush

·         Corn flour to sprinkle

Preparation

1.       Mix all dry  ingredients together.

2.       Add the yeast and mix.

3.       Add oil, beaten egg and enough lukewarm water to form soft dough. Knead the dough well until smooth and elastic, about 5 minutes.

4.       Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.

5.       Knock the dough down, divide in half and roll each piece into an oval shape, one slightly larger than the other, 5 mm thick.

6.       Place the smaller oval onto a greased baking tray and sprinkle with olives, reserving some halves for garnishing.

7.       Sprinkle with mozzarella cheese and cover with the large oval, folding the edge of the larger oval under the edge of the smaller oval.

8.       Brush with oil, cut the top with a sharp knife and garnish with olives.

9.       Cover with greased plastic and allow rising in a warm place for about 15 – 20 minutes.

10.   Dust with corn flour and bake in a pre-heated oven at 200°C (400°F) for 30-35 minutes or until golden brown.

Danie de Villiers - Freelance writer

Pumpkin Pie

This is also a traditional recipe, dating back to the 19th century (see the recipe: Potato dessert)

Recipe

Slice very thinly some nice floury pumpkin. Cut some slices of white bread, and butter them on both sides.

Put a layer of sliced pumpkin into a pie-dish, sprinkle with sugar and very little pounded [ground] cinnamon, then a layer of buttered bread slices, and repeat the process until the dish is full. The last layer will be bread slices and finish off with sprinkled sugar and cinnamon.

Pour over some melted tail fat (sheep tail fat) [melted butter] and cover the dish to keep in the steam.

Bake in a moderate oven.

Danie de Villiers - Freelance writer and foodexpert

Bacon and Banana Open Sandwich

Ingredients

·         6 rashers rindless streaky bacon

·         1 banana, sliced

·         15 ml butter

·         30-45 ml peanut butter

·         2 slices whole wheat seeded bread

·         Drizzle of golden syrup

Preparation

1.       Grill the bacon rashers until crisp.

2.       In a non-stick frying pan, melt the butter and fry the banana slices until browned.

3.       Spread a generous tbsp. of peanut butter on each slice of bread.

4.       Add the fried bananas and drizzle with golden syrup.

5.       Top off with the crispy bacon rashers.

Serves 1 

Danie de Villiers - Freelance writer and food expert