Summer’s not over yet! All you need to throw
a spontaneous braai are a few close friends, a windless day and some tasty
fridge staples.
Social gatherings are the ultimate mood
boosters. In fact, research shows that hanging with friends can make you
happier and help reduce stress. So next time a get-together breaks out at your
place, make the most of it: light a fire and whip up some braai classics using
whatever’s on hand. (Suggestions here, but improvise!) Add refreshing beer
cocktails and a game or two, and no one will believe you didn’t plan this party
weeks in advance.
Grown-up cheese toasties
Try these inspiring combos (or invent your
own) on whatever bread you have:
·
Mozzarella, tomato and basil
·
Goat’s cheese, fig jam and prosciutto
·
Emmental and spinach sautéed with garlic
·
Gruyère and grilled peaches
·
Aged Cheddar, avocado and crispy bacon
·
Provolone and avocado topped with fresh sprouts
·
Haloumi with grilled aubergine and pesto
·
Taleggio with grilled fennel and portobello
mushrooms
Moreish mealies
Elevate a simple summer staple with some
Mexican flair
Prep time: 5
minutes
Cook time:
20 minutes
¼ tsp chilli powder
½ cup Parmesan, grated
6 mealies
1 tbsp olive oil
2 limes, cut into wedges
1.
Mix chilli powder and cheese; set aside.
2.
If braaing mealies in husks, peel back husks,
remove corn silk and replace husks. (Or strip husks and silk) Place on gird and
rotate each mealie a quarter turn with tongs every fibe minutes or as husks
become blackened.
3.
Remove mealies from grid and strip husks. Brush
with olive oil, squeeze with one lime wedge and sprinkle on cheese mixture to
taste.
Serves 6.
Per serving: 656kJ, 8g fat (2g sat), 20g carbs, 167mg sodium, 3g fibre, 8g
protein
Even more cheese toasties
How do you make everyone’s favourite
sandwich even better? Get creative with the fillings and cook to perfection
over an open flame.
Prep time: 5
minutes
Cook time:
10 minutes
6 slices sourdough bread
6 slices rye bread
1 medium red onion, finely sliced
1 medium red pepper, finely sliced
3 tbsp olive oil
3 slices Cheddar
3 tsp Dijon mustard
85g Gouda
½ Granny Smith apple, cored and sliced into
rounds
½ cup rocket
1.
Brush one side of each bread slice and both
sides of onion and red pepper with olive oil. Place onion and red pepper on the
grid on a medium-heat fire. Flip when grid marks form (about three to five
minutes)
2.
Place bread on grid, olive-oil side down. Top
sourdough bread with Cheddar. On the rye bread, spread mustard and add a thin
slice of Gouda. When cheese begins to melt and grid marks have formed on the
bread (three to five minutes), remove from heat.
3.
Assemble sandwiches: put onions and red peppers
between slices of sourdough, and an apple round and a few rocket leaves between
rye slices.
Serves 6: (three of each sandwich) Per sourdough sandwich: 143kJ, 13g fat (4g sat), 43g carbs, 589mg
sodium, 3g fibre, 16g protein. Per rye sandwich: 1362kJ, 16g fat (6g sat), 36g
carbs, 737mg sodium, 4g fibre, 11g protein
