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salted butter

Sweet vermicelli dessert with toasted almonds

Ramadan and

Sweet vermicelli dessert with toasted almonds

10 minutes

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Jaffle

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Jaffle

6–8 minutes

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Jaffle

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 6–8 minutes

Ingredients

For the chutney, mix:

5 cups Mrs Ball’s original chutney
3 t chilli flakes (or more to taste)

For the jaffle:

8 slices white bread
500 g mature Cheddar cheese, grated
5 large tomatoes, sliced
2 red onions, sliced
400 g salted butter, melted
salt, to taste

Method

1. Prepare a braai. Spread the chutney onto one side of each slice of bread, then top 4 slices with the cheese, tomato and onion. Season with salt. Top with the remaining bread, chutney side inwards. Brush the butter onto both sides of the sandwiches.

2. Place a sandwich in a jaffle iron and trim the edges using a serrated knife. Place the jaffle iron in the coals and cook for 6 minutes, or until golden brown. Repeat with the remaining sandwiches.

Find more cheese recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa