nutella & banana crumpets

Another quick breakfast go-to that I love making early mornings!

Growing up, some Sunday evenings were spent in a more relaxed manner than a sit down Sunday meal. On these evenings my mother would make an old South-African favourite, called ‘Melkkos.” A heritage dish that brings back very fond childhood memories.
Perhaps these crumpets can replace the “melkkos” tradition now and again.

As batters go, this one can also be made ahead of time and stored in the fridge in an airtight container for up to 4 days. So save yourself time in the morning by making the batter the night before.
I served these delectable delights with thinly sliced banana, double thick cream and maple syrup. For a bit of a healthier alternative honey and natural yogurt will complement these just wonderfully.
Of course, if you really want to be bold, why not add a good dollop of extra Nutella and a sprinkling of chopped nuts too…?

ingredients | makes about 15 | easy
2C flour
1/2C castor sugar
2t baking powder
3 eggs
1t vanilla essence
1C milk
2 bananas, mashed
3-4 T nutella
pinch salt
olive oil

bananas, to serve
double thick cream, to serve
maple syrup, to serve
cocoa powder / icing sugar to dust

how to
Combine flour, sugar, baking powder & salt in a bowl and stir. Add the milk, eggs & vanilla essence. Mix well using a whisk or electric mixer.
Add the banana & nutella and give it a quick mix to combine.
Grease a non-stick pan with a little olive oil or cooking spray and drop about 1/4 cups full of batter into the pan.
Cook on medium heat until you notice little bubbles on the surface.
Turn and cook for a further minute or so until both sides have a beautiful golden colour.

Serve warm with your choice of topping or extras.

From my morning kitchen to yours, with love x


citrus crepes with stewed apple & toasted nuts

Here, a delicious breakfast that can double as dessert. Light, zesty crepes with a drizzle of maple syrup, topped with cinnamon stewed Granny Smith apples, toasted walnuts, creme fraiche and a little extra drizzle of maple.
A great way to start any morning as stewed apple enhances digestion and vitality. Pectin, found in apples, help the body to cleanse itself of toxins & metabolise fat effectively.
I like my mornings to start well, not rushed, so I prepped the stewed apples and batter last night and stored it in the fridge until this morning. As for the toasted walnuts – I always have a jar of toasted nuts on hand as I often use it to add crunch to salads, puddings, fruit bowls or vegetables.
All in all, this beautiful plate of absolute deliciousness was on the table in 12 minutes.
There are so many recipes in which you can use stewed apple so any leftovers will not be wasted. Store it in an airtight container in the fridge for up to 5 days.

for the stewed apple
4/5 Granny Smith apples, peeled, cored and chopped
5T castor sugar (you can also use brown sugar)
1t vanilla paste
2T water
1t finely grated ginger
2T lemon juice
1/2t ground cinnamon
maple syrup (to serve)
creme fraiche (to serve)
1/2C walnuts or any nuts, chopped and toasted (to serve)

for the crepes
1C all purpose flour
2 eggs
1T canola or sunflower oil
1/2t vanilla essence
pinch of salt
1C milk or half and half water & milk
zest of 1/2 lemon
zest of 1/2 orange

how to
Place a saucepan on low heat, and add all of the ingredients for the stewed apple to the pan. Cook, stirring regularly for about 10 minutes or until the apples have softened.
Remove from the heat, taste and adjust if needed. (Add more lemon juice if too sweet or a little more sugar if too tart.)
Set aside.

Sift the flour into a bowl, add the eggs, oil, vanilla, salt & milk and whisk well until you have a smooth batter.
Gently mix in the zest of the lemon and orange.
Heat a lightly oiled non stick frying pan over medium heat and pour the batter into the pan, using about 1/4 cup for each crepe.
Tilt the pan with circular movements so that the surface is evenly coated.
Cook the crepe for about 2 minutes until lightly browned at the bottom, before turning to cook the other side.

to assemble
Spread about a spoonful of creme fraiche over each crepe and drizzle with about a 2 teaspoons of maple syrup.
Fold in half twice. Repeat until you have the desired amount of crepes prepared.
Top the crepes with the stewed apple, a good dollop of creme fraiche, the toasted nuts, if using and another last drizzle of maple syrup.
Sprinkle with icing sugar. (Optional)



breakfast – coconut pancakes with banana & walnuts

Mornings are a very beautiful and special part of my day. It normally starts very early with a run in the gym and then I fall into the kitchen and start cooking breakfast. My favorite meal of the day.
I firmly believe that if your morning starts well it paves the mood for the rest of the day. And this includes a good meal. I make pancakes at least once a week not only because I love them but my toddler ABSOLUTELY loves it!
This recipe is a delicious alternative to my usual pancake recipe and yields beautiful light and fluffy little pancakes.
I added some sliced banana, toasted walnuts and maple syrup.
Another great addition is natural yogurt or creme fraiche, just to add to the moreish’ness of this delectable delight. And if you have time to spare, these will also love a drizzle of homemade salted caramel sauce.
To save you time in the morning, the batter can be made the night before, wrapped with clingfilm and stored in the fridge.

ingredients | makes about 12-15 | easy
1.5C plain flour
2T castor sugar
2t baking powder
1/2t baking soda
1/2t fine salt
1/4C desiccated coconut
1 can (400ml) coconut milk
2 eggs
1t vanilla paste or 1.5t vanilla essence
bananas, to serve
maple syrup, to serve
toasted chopped walnuts, to serve
creme fraiche / natural yogurt to serve
icing sugar, for dusting

how to
Combine all the ingredients in a large bowl. Using a handheld blender or whisk, beat until smooth.
Heat coconut oil or olive oil in a non-stick frying pan and drop about 1/4 cup batter into the pan for each pancake. Cook until you notice little bubbles on the surface, about 1 – 1 1/2 minutes. Turn and cook for a further 30 seconds to one minute until lightly browned.
Serve warm with your choice of topping.

Yours in food x


vegetable fried rice

I have very fond memories of delicious rice dishes in both Thailand and Bali during my travels. Unlike my mother, I love rice and can eat it with almost anything.
This is a delicious, healthy meal and a great way of using any leftover rice and extra vegetables you may have in your fridge. Perfect fried rice is best when using cold, leftover long grain rice. A very hot wok is ideal but a large skillet will also do.

To simplify things and ensure even cooking, I like to grate some of the vegetables that would normally take longer to cook.
Great on its own or served as a side dish, you will most definitely return for seconds.

ingredients | serves 4-6 | easy
2C long grain rice, preferably a day old
2T olive oil
2T butter
1/2 white onion, finely chopped
3 garlic cloves, crushed
1 large carrot, grated
1 large zucchini, grated
1c broccoli, florets
1c mushrooms, sliced
1/2c frozen peas
2t grated ginger
1/4c soy sauce
1T sesame oil
2t fish sauce
1/2t red chili flakes, optional
3 eggs, beaten
1/2c spring onion, sliced diagonally
bunch fresh coriander/cilantro, roughly chopped
salt to taste
black pepper
sesame seeds, garnish (optional)

how to
Heat olive oil & butter in a large wok or skillet. Fry the onion until glossy. Add the garlic and cook for one minute.
Add the carrot, zucchini, broccoli & mushrooms and cook for three minutes, tossing occasionally. Add the ginger & soya sauce, toss and cook one minute.
Add the rice, stir and toss as you cook for a further three minutes, then adding the peas, fish stock, sesame oil and chili flakes if using. Toss to coat and cook for three minutes.
Make a well in the center and add the eggs. Leave the eggs to cook for about a minute and then gently start folding the vegetable mixture through the eggs.
Season with salt & pepper and keep folding while the eggs cook.
Once the eggs are cooked, remove the wok / skillet from the heat.

Stir the cilantro through the mixture and garnish with the sliced spring onion & sesame seeds.

Serve warm.









breakfast or brunch – spicy tomato eggs

Starting my day well and happy is important and since I am a very earlier riser, cooking breakfast naturally forms a part of my morning routine. I love cooking breakfast just as much as I love eating it.
Some of my favorite ingredients and spices are tucked into this one dish, so starting my day savoring each and every bite of this meal really adds to paving the platform for what the rest of my day will bring. It really can only be good.
It is said that traditional shakshuka is originally from Tunisia, North-Africa. It is also, however, very popular in Middle-Eastern countries.
It is a healthy, filling and nourishing meal and one I can almost guarantee you will make again.
Think tomatoes, soft poached eggs, spices and herbs all together in one pot, with a spicy bite and served with buttered ciabatta or sourdough toast and sliced avocado.
Definitely my idea of a great way to start,well, any day.

ingredients | serves 4-6 | easy
1/2 white or red onion, diced
2 garlic cloves, chopped
1t ground cumin
2t paprika
1/4t chili powder / cayenne pepper
4 thyme stalks, leaves only
1T brown sugar
1/2t salt
black pepper to taste
1/2t onion seeds
1t ground turmeric
1T tomato paste
1 can crushed tomato
2 ripe tomatoes, quartered
100g baby spinach
small bunch cilantro / coriander
small bunch fresh parsley
basil leaves
6 eggs
creme fraiche to serve (optional)
1T olive oil
1T butter

how to do it
Heat the olive oil & butter in a medium sized pan / shallow pot.
Saute the chopped onion until glossy. Add the garlic and cook for about two minutes.
Add the cumin, paprika, thyme, chili powder, turmeric, onion seeds & tomato paste, stir and cook for about two minutes.
Pour the crushed tomato into the mixture, add the quartered tomatoes and cook on a medium simmer for about five minutes, stirring twice.
Add the spinach, stir and cook for a further three to five minutes until wilted. Season the mixture with the sugar, salt & pepper and stir through.
Using a large spoon, make little wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, depending on how you like your eggs cooked.

Scatter the chopped cilantro and parsley over the mixture.

Spoon a dollop of creme fraiche onto each egg and garnish with basil leaves.
Serve with crusty bread or toasted sourdough.