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Salt bread

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Salt bread

15 minutes

Braised morogo blue cheese toastie

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Braised morogo blue cheese toastie

30 minutes

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Stone fruit burrata salad

20 minutes

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Bacon-and-cheese turnovers

20 minutes

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Corn-and-Cheddar flapjacks

20 minutes

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Poppy seed amasi cheese

Roast cauliflower in Welsh rarebit

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Roast cauliflower in Welsh rarebit

30 minutes

Ricotta gnudi

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Ricotta gnudi

25 minutes

Cheat’s cacio e pepe

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Cheat’s cacio e pepe

25 minutes

Italian fondue

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Italian fondue

25 minutes

Cacio e pepe umngqusho

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Cacio e pepe umngqusho

2 hours

Boerewors ciabatta strata

Breakfast recipes

Boerewors ciabatta strata

35–40 minutes

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Boerewors ciabatta strata

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35–40 minutes

Ingredients

4 T extra virgin olive oil
600 g Woolworths brisket boerewors
8 large free-range eggs
50 g Gruyère, grated
50 g Woolworths hard cheese, grated
50 g Cheddar, grated
1 cup cream
sea salt and freshly ground black pepper, to taste
½ ciabatta loaf, broken into bite-sized chunks

Method

1. Preheat the oven to 180°C. Heat the olive oil in a pan. Roll the boerewors into a coil and fry until browned but not cooked through.
2. In a bowl, whisk the eggs, cheese, cream, salt and pepper. Add the ciabatta chunks and fold through.

3. Pour the mixture into a lightly greased ovenproof dish, then add the boerewors. You can also cook this in a frying pan. Cover with foil and bake for 25 minutes covered, then for 10 minutes uncovered or until the top is golden brown. Serve warm.

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Photographer: Toby Murphy
Food assistant: Lerato Motau