Supper

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Mini Bobotie Crostini’s

Mini Bobotie Crostini’s | ‹ Previous Recipe| Next Recipe ›

Mini Bobotie Crostini’s

Method

Mini Bobotie

  1. Soak bread in milk. Squeeze dry. Reserve milk.
  2. Add bread mixture to meat and mix through.
  3. Add remainder of ingredients, except for the oil & eggs. Mix through.
  4. Heat oil and fry meat mixture until light brown.
  5. Beat eggs with the reserved milk.
  6. Scoop meat mixture into mini muffin tin and top with egg mixture.
  7. Bake in a preheated oven for 10-12 minutes until set and golden brown.
  8. Leave in muffin tin for 3 minutes to set.
  9. Carefully remove from tin. Keep until crostini assembling.

Crostini’s

  1. Preheat oven grill.
  2. Slice bread into 4 squares and use a pastry cutter to cut rounds (±2,5cm). Place onto baking sheet.
  3. Grill until golden brown. Brush with olive oil.
  4. Turn around and grill other side till golden brown. Brush with olive oil.
  5. Remove from baking sheet and let it cool onto cooling rack.

Assembling

  1. Round wholewheat bread crostini, mini bobotie, 1/2tsp fruit chutney and 1 x piece sliced banana.
  2. To prevent banana from browning, drizzle with lemon juice beforehand.

Ingredients

Mini Bobotie

  • 500g Beef mince
  • 1 slice White bread
  • 125 ml Milk
  • 1 Onion, finely chopped
  • 100 ml Seedless raisins (optional)
  • 15 ml Smooth apricot jam
  • 15 ml Chutney
  • 15 ml Lemon juice
  • 7ml Curry powder
  • 3 ml Turmeric
  • 7 ml Salt
  • 10 ml Oil
  • 3 Eggs

Crostini’s

  • 8 slices Sasko Low GI Whole Wheat Brown
  • Olive oil for brushing