DRUM - - Food -

They aren’t only for those with a sweet tooth – try flapjacks with boere­wors, yo­ghurt and ­salsa. SERVES 4 PREPARATION: 10 MIN STAND­ING: 15 MIN COOK­ING: 20 MIN FLAPJACKS 375ml (1½c) flour 5ml (1t) bak­ing ­pow­der 15ml (1T) sugar (­op­tional) 375ml (1½c) milk 45ml (3T) but­ter, melted 2 eggs oil for fry­ing SALSA ½ cu­cum­ber, diced 1 red onion, diced 100g cherry to­ma­toes,

quar­tered 10g fresh mixed herbs,

chopped 5ml (1t) lemon juice salt and pep­per TO SERVE 300g boere­wors, cooked

and sliced 125ml (½c) plain full

cream yo­ghurt

1FLAPJACKS Mix the flour, bak­ing pow­der and sugar (if us­ing) lightly in a bowl.

2 Whisk the milk, but­ter and eggs to­gether. Make a hol­low in the mid­dle of the flour mix­ture and pour in the milk mix­ture. Whisk un­til well mixed. Cover and ­al­low to stand for at least 15 min­utes.

3 Heat a little oil in a non-stick pan. La­dle 60ml (¼c) por­tions of the bat­ter into the pan and fry un­til golden brown on both sides and done in the mid­dle. Re­peat with the rest of the bat­ter.

4 SALSA Mix all the in­gre­di­ents well. 5 TO SERVE Spoon dol­lops of yo­gurt and salsa on the flapjacks and ar­range boere­wors on top. Serve im­me­di­ately.

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