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MUSHROOMS & NUTTY HERB TOPPING


 

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Update this much-loved baked mushroom starter dish by adding crumbed BAKERS Salticrax® crackers to the mix! Served warm on fresh rocket leaves and drizzled with olive oil, this appetizer is an instant hit!

Makes 12 – 16

ingredients

50 g (¼ pack) BAKERS Salticrax®  Mediterranean flavoured crackers

50 g finely chopped walnuts

10 ml finely chopped garlic

65 ml finely chopped sage leaves (or 30 ml dried)

250 ml grated mozzarella cheese

90 ml olive oil

90 ml melted butter

12 – 16 large Portebellini mushrooms

salt and milled black pepper

olive oil

balsamic vinegar

two handfuls rocket leaves

 

instructions

  1. Pre-heat oven at 200ºC
  2. Place the BAKERS Salticrax® crackers in a plastic bag and crush. Place the crumbs in a mixing bowl and add the nuts, garlic, sage, cheese, olive oil and melted butter and mix lightly.
  3. Twist the stalks from the mushrooms and chop or grate finely and add to the biscuit mixture.
  4. Place the mushroom caps on a baking sheet and season. Pile the biscuit mixture into the mushroom caps and bake for 8 – 10 minutes or until the mushrooms are cooked.
  5. Drizzle a little olive oil and a few drops of balsamic vinegar onto the rocket, toss lightly and place small heaps onto 12 – 16 tiny plates or Chinese spoons. Place the cooked mushrooms on top of the rocket and serve immediately.







oor

Maak hierdie geliefde sampioen voorgerg nog beter deur gekrummelde BAKERS Salticrax® by die mengsel te voeg! Warm bedien op vars roket blare en bedruip met olyfolie, is hierdie voorgereg ‘n onmiddellike treffer!

Lewer 12 -16

bestandele

50 g (¼ pakkie) BAKERS Salticrax® (mediterreensegeur)

50 g fyngekapte okkerneute

10 ml fyngekapte knoffel

65 ml fyngekapte salieblare (of

30 ml gedroogde salie)

250 ml gerasperde

mozzarellakaas

90 ml olyfolie

90 ml botter, gesmelt

12 – 16 groot Portebellinisampioene

sout en gemaalde swartpeper

ekstra olyfolie

balsamiese asyn

twee handevol roketblare

 

instruksies

  1. Plaas die BAKERS Salticrax® in ’n plastieksak en breek dit in groterige stukke. Sit dit dan in ’n mengbak en voeg die neute, knoffel, salie, kaas, olyfolie en gesmelte botter by. Meng liggies.
  2. Draai die stele van die sampioene af en kap of rasper dit fyn en voeg dit by die beskuitjiemengsel.
  3. Pak die sampoeienkoppe met die holtes na bo op ’n bakplaat en geur goed. Plaas die beskuitjiemengsel in die sampioenkoppe en bak in ’n voorverhitte oond teen 200 ºC vir 8 – 10 minute of tot die sampioene gaar is.
  4. Sprinkel ’n bietjie olyfolie en ’n paar druppels asyn oor die roket, meng liggies en sit klein hopies daarvan op 12 – 16 klein bordjies of Chinese-lepels. Ranskik die sampioene bo-op die roket en bedien dadelik.

salticrax-product







mayelana

Simise kube yisidlo sokuqala esithandekayo ngokuhlanganisa crumbrd BAKERS Salticrax® kwi nhlanganiso yakho. Kuphake kusahisa kumaqabunga amasha erocket uthele ne olive oil; lokhu kunambitheka kuyahlwabusa.

Yenza 12 -16

imqobelo

50 g ¼ yephakethe yamaBAKERS Salticrax®, Mediterranean flavour

50 g amakinathi amawalnuts aqoshiwe

10 ml ugarlic oqotshiwe

250 ml greta ushizi kamozarela

90 ml amafutha eolivi

90 ml ibhotela lincibikalisiwe

12 – 16 amakhowe amakhulu

upepper omnyama

amafutha eolivi (uma unawo)

uvinegar

izandla ezimbili ezigcwele zama rocket leaves

 

isiyalelo

  1. Faka amaBAKERS Salticrax® eplastikini uwagaye. Faka imvuthu endishini uhlanganise namakinathi, ugarliki, isage, ushizi, amafutha eolivi ne bhotela elitambile.
  2. Quma imbande zenkhowane uwaqobe ufake emvuthwini.
  3. Beka inkhowane endishini yoku bhaka ufake izinongo. Faka imvuthu phezulu kwenkhowane ubhake kuhovini osezingeni la200 amaminithi awu 8 – 10 kuze kufutwe.
  4. Fafaza amafutha eolivi amncane noma uviniger we balsamic kwi rocket, hlanganisa kancane uphake emaplatini amncane noma esipunini sechinese. Beka inkhowane ezifutiwe phezulu ke rocket uphake ngokushesha.

salticrax-product







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