2016/2017
R37 (VAT included). R39,50 (other countries). N$39,50 (Namibia)
BREAKFAST
12001
BLTandeggsandwich 6 009880 525034
BREAKFAST
31 WAYS TO START THE DAY
3
YOU editor: Charlene Rolls Creative director and brand extensions editor: Mari van der Berg YOU food editor: Carmen Niehaus Recipe development: Carmen Niehaus, Carmen Petersen, Esther Malan Recipe testing: Carmen Petersen, Esther Malan, Lucinda Houtzamer, Nicole Snelling Styling: Sonja Jordt, Brita du Plessis, Esther Malan, Carmen Niehaus Photographers: David Briers, Misha Jordaan, Megan Miller, Jacques Stander Designer: Melanie Smook Senior copy editor: Natalie Cavernelis Copy editor: Kim Arendse Picture researcher: Martinique Clayton Reproduction: Jean Koegelenberg Production: Jacques du Plooy (manager), Kurt Ohlson Office manager: Vanessa Holies
PRINTED BY NOVUS PRINT SOLUTIONS, A DIVISION OF NOVUS HOLDINGS
All rights reserved. No section of this booklet may be reproduced without written permission from YOU. Tel: 021-406-2115 Published by Media24 Lifestyle Head of Weeklies: Minette Ferreira Publishing manager: Edwina Lyners Brand extensions manager: Eddie Mathewson Category manager: Armand Kasselman Advertising sales: Wendy Clegg 083-228-9025, cleggy@mweb.co.za Advertising coordinator: Dalena Theron Magazine orders: Johan Terblanche 021-406-4962 CEO: Media24: EsmarĂŠ Weideman General manager: Media24 Lifestyle: Charlene Beukes CFO: Media24 Lifestyle: Raj Lalbahadur General manager: Advertising: Craig Nicholson
4
CONTENTS Your morning meal is an important part of your day so we’ve included only the best recipes – from quick to decadent, as well as sweet dishes that work well for breakfast too.
HOT BREAKFAST 6 Puffed broccoli and feta omelettes 8 BLT and egg sandwiches 10 Kedgeree 12 Baked caprese tomatoes 14 Cowboy breakfast pan 16 Mealie meal porridge balls 18 Creamy coconut milk and mealie porridge 20 Cape Malay boeber 22 Milk pudding 24 Spinach and coriander pan omelette 26 Boerewors frittata 28 Creamy egg jars with melba toast
BRUNCH 30 Boerewors kebabs with chakalaka toasties 32 Bacon and avocado salsa pizzas 34 Bacon quiche 36 French toast with ricotta and nut filling 38 Savoury pancake tower
40 Tortilla pizzas 42 Wild rice flapjacks with honeyed bacon 44 New York strata 46 Ricotta flapjacks with bacon and Brie 48 Corn pancakes with cream cheese and red pepper filling
SOMETHING SWEET 50 Bacon ice cream sandwiches 52 Chocolate pancakes 54 Lacy waffles with lemon ice cream 56 Sweetcorn pineapple crumpets
BREAKFAST SNACKS 58 Bacon and cheese muffins 60 Polenta muffins with tomato chilli jam 62 Nutty banana muffins 64 Pumpkin scones 66 No-fuss buttermilk rusks
t = teaspoon = 5 ml • T = tablespoon = 15 ml • c = cup = 250 ml
6 12 42 50 52
HOT BREAKFAST
PUFFED BROCCOLI AND FETA OMELETTES Whisking and cooking the egg whites first, then adding the yolks is what makes these omelettes so beautifully puffy. MAKES
2 large omelettes
8 eggs, separated salt and freshly ground black pepper 30 ml (2 T) butter 2 rounds feta cheese, roughly crumbled 250 g broccoli, broken into florets and blanched TO SERVE 250 g baby tomatoes, roasted fresh bread (optional) micro herbs to garnish (optional)
6
Preparation time: 10 minutes Cooking time: 25 minutes
Preheat the oven to 200 °C. 1 Whisk the egg whites until stiff and season with salt and pepper. 2 Heat half the butter in a large pan and spoon half the whisked egg whites into the pan. Fry over medium heat for 1 minute. 3 Gently whisk the egg yolks, season with salt and pepper and spoon half the mixture over the egg whites. Sprinkle half the crumbled feta cheese on top and bake in the oven for 5-10 minutes or until done. Repeat with the remaining ingredients to make another large omelette. 4 Divide the blanched broccoli between the two omelettes. Fold the omelettes covering the filling. 5 To serve Serve the omelettes with the roasted baby tomatoes and bread, if using, and garnish with micro herbs, if using.
HOT BREAKFAST
BLT AND EGG SANDWICHES These hearty sandwiches are a great twist on the traditional bacon and egg sarmie and can be prepared quickly. MAKES
4 sandwiches
SANDWICHES 8 slices of bread of your choice 4 slices Cheddar cheese 80 ml (¹⁄₃ c) mayonnaise 15 ml (1 T) Dijon mustard salt and pepper 4 eggs TO ASSEMBLE 1 head lettuce, separated into leaves 1 large tomato, sliced 250 g bacon, fried
8
Preparation time: 10 minutes Cooking time: 15 minutes
Preheat the oven to 230 °C. Line a baking sheet with foil and grease with nonstick spray. 1 Sandwiches Arrange the bread on the baking sheet and toast in the oven. Put cheese on 4 slices of the bread and return to the oven until the cheese has melted. 2 Mix the mayonnaise and mustard and season with salt and pepper. Poach or fry the eggs. 3 To assemble Spread the mayonnaise mustard on the plain slices of toast and top with lettuce leaves. Add the tomato slices, then top with the cheese toasts (cheese side up). 4 Divide the bacon among the sandwiches, top each one with an egg and serve immediately.
HOT BREAKFAST
KEDGEREE This is a popular British hot breakfast of Indian origin, it’s affordable and a nice change to the usual breakfast fare. It can also be made with flaked smoked haddock. SERVES
4
Preparation time: 10 minutes Cooking time: 20-25 minutes
300 g uncooked rice salt 500 ml (2 c) water 30 ml (2 T) oil 1 onion, chopped 15 ml (1 T) curry powder 2 tins (170 g each) tuna 4 eggs, hard-boiled and halved juice of 1 lemon salt and freshly ground black pepper 10 g fresh parsley to garnish (optional)
10
1 Put the rice in a pot, add salt to taste and cover with the water. Boil for 15 minutes or until cooked. 2 Heat the oil in a pan and fry the chopped onion with the curry powder until soft. 3 Add the cooked rice and stir-fry briefly. Add the tuna, eggs and lemon juice. Season with salt and pepper and stir gently until heated through. Garnish with fresh parsley, if using, before serving.
HOT BREAKFAST
BAKED CAPRESE TOMATOES In the mood for something other than eggs to start the day? Try this warm variation of the popular Italian caprese salad and serve it with creamed spinach. SERVES
4
Preparation time: 10 minutes Cooking time: 35 minutes
TOMATOES 8 large tomatoes salt and pepper 30 ml (2 T) balsamic vinegar 45 ml (3 T) olive oil 2 garlic cloves, crushed 100 g mozzarella cheese, sliced 10 g fresh basil SPINACH 30 ml (2 T) butter 1 onion, chopped 1 garlic clove, chopped 1 bunch of spinach, roughly chopped 15 ml (1 T) flour 125 ml (½ c) milk 125 ml (½ c) cream 1 round feta cheese, crumbled salt and pepper TO SERVE basil pesto bruschetta
12
Preheat the oven to 180 °C. 1 Tomatoes Cut the tomatoes in half and arrange in an ovenproof dish. Season with salt and pepper and drizzle the balsamic vinegar and olive oil over. Bake for 20 minutes. 2 Scatter the crushed garlic over the tomatoes and top half of the tomatoes with the cheese. Bake these tomato halves until the cheese has melted. Put basil leaves on the cheese then cover with the remaining tomato halves. 3 Spinach Heat the butter and fry the onion and garlic. Add the spinach and stir-fry until the spinach has wilted. Stir in the flour, then the milk and cream. Simmer until thickened. Stir in the feta and season with salt and pepper. 4 To serve Serve the tomatoes with the spinach, dollops of basil pesto and bruschetta.
HOT BREAKFAST
COWBOY BREAKFAST PAN The addition of the bean salad and garlic-cheese toasties makes this a hearty breakfast perfect for the weekend. SERVES
4
Preparation time: 15 minutes Cooking time: 15 minutes
BEAN SALAD 1 can (400 g) red kidney beans 1 can (400 g) chickpeas 1 chilli, chopped 2 garlic cloves, crushed 1 red onion, chopped 10 g fresh parsley, chopped 10 g fresh coriander, chopped DRESSING 45 ml (3 T) olive oil juice of 1 lemon 15 ml (1 T) honey salt and pepper GARLIC-CHEESE TOASTIES 100 g Cheddar cheese, grated 2 garlic cloves, crushed 8 slices bread 30 ml (2 T) butter EGGS 15 ml (1 T) butter 8 eggs Tabasco sauce salt
14
1 Bean salad Mix the ingredients. 2 Dressing Mix the ingredients, pour over the salad and toss. 3 Garlic-cheese toasties Mix the cheese and garlic. Make sandwiches with the bread and cheese mixture. Heat the butter in a pan and fry the sandwiches on both sides until golden. 4 Eggs Heat the butter in a pan and fry the eggs as desired. Season with Tabasco sauce and salt. 5 Serve the eggs with the toasties and bean salad.
HOT BREAKFAST
MEALIE MEAL PORRIDGE BALLS This South African-inspired porridge dish is something a little different and will soon become a family favourite. SERVES
4
Preparation time: 20 minutes Chilling time: 30 minutes Cooking time: 10-15 minutes
PORRIDGE BALLS 500 ml (2 c) stiff cooked mealie meal porridge butter for frying SAUCE 1 litre (4 c) amasi or plain yoghurt 1 egg, whisked 45 ml (3 T) cornflour 3 star anise (optional) 1 cinnamon stick 100 g sugar strawberry jam or extra sugar to serve (optional)
16
1 Porridge balls Roll the cooked porridge into small balls and chill for about 30 minutes. 2 Heat butter in a saucepan and fry the balls until golden. Remove and set aside. 3 Sauce Mix the amasi or yoghurt, egg and cornflour together and heat in the same saucepan over low heat. 4 Add the star anise, if using, the cinnamon stick and sugar and heat slowly, stirring continuously, until the mixture just comes to the boil and thickens. 5 Add the mealie meal balls and heat through. Serve with a little strawberry jam or extra sugar, if using.
HOT BREAKFAST
CREAMY COCONUT MILK AND MEALIE PORRIDGE Pea flour is a great gluten-free alternative to cake flour and is available at health stores and many large supermarkets. If in a hurry, replace the mealies with canned corn. SERVES
6
Preparation time: 15 minutes Cooking time: 15-20 minutes
6 cooked mealies 1 can (400 ml) coconut milk 30 ml (2 T) pea flour 45 ml (3 T) sugar dried cranberries and nuts to serve (optional)
18
1 Remove the kernels from the mealies and set aside. 2 Heat the coconut milk in a saucepan over medium heat. Add the kernels and simmer for 10 minutes. 3 Mix the pea flour with a little water to form a runny paste and pour into the coconut milk, along with the sugar. Lower the heat and simmer until the mixture thickens. Serve with cranberries and nuts, if using.
HOT BREAKFAST
CAPE MALAY BOEBER Boeber is a favourite traditionally South African pudding which can also be enjoyed as a comforting sweet breakfast. SERVES
8-10
Preparation time: 5 minutes Cooking time: 20 minutes
125 g butter 200-250 g vermicelli 2 cardamom pods 1 cinnamon stick 125 ml (½ c) sultanas 1 can (385 g) condensed milk 1, 5 litres (6 c) chai rooibos tea 30 ml (2 T) rosewater 20 ml (4 t) cornflour 50 g pistachio nuts, chopped
20
1 Melt the butter in a large pan, add the vermicelli, cardamom pods and cinnamon stick and heat until brown. 2 Add the sultanas, condensed milk and tea. Bring to the boil and simmer for 5 minutes. 3 Mix the rosewater with the cornflour and add to the pan, stirring until it comes to the boil and thickens. 4 Scatter the chopped pistachio nuts on top and serve.
HOT BREAKFAST
MILK PUDDING Like boeber, milk pudding (melkkos) is another traditionally South African dessert that also works well as breakfast. SERVES
6-8
Preparation time: 15 minutes Cooking time: 30-45 minutes
DOUGH 250 ml (1 c) cake flour or wholewheat flour or semolina pinch of salt 5 ml (1 t) baking powder 1 egg 125-160 ml (½-²⁄₃ c) cold water extra cake flour for dusting SPICED MILK 3 whole cinnamon sticks 1 naartjie peel strip 2 litres (8 c) milk 60 ml (¼ c) sugar cinnamon sugar for sprinkling on top
22
1 Dough Combine the flour or semolina, salt and baking powder. Add the egg and mix. Add just enough cold water to make a soft dough that’s easy to roll out. 2 On a floured surface roll out the dough until thin. Dust the dough with flour and roll up. The dough should not be sticky. 3 Using a sharp knife, cut the dough into thin strips. Separate the strips and dust with extra flour. Cover with a damp cloth. 4 Spiced milk Add the cinnamon and naartjie peel to the milk and bring to the boil over low heat. Add the sugar. 5 Add a handful of the dough strips to the spiced milk and stir. Bring to the boil and cook the strips until nearly done. Continue adding strips in batches, making sure you bring the milk to the boil before adding another handful. 6 Simmer until the dough strips are done and the milk mixture has thickened. Sprinkle cinnamon sugar on top and serve.
HOT BREAKFAST
SPINACH AND CORIANDER PAN OMELETTE This oven-baked omelette is easy to make and delicious. Try alternative filling options to add to the basic egg mixture, such as ham and mushrooms. SERVES
4
Preparation time: 20 minutes Cooking time: 10 minutes Baking time: 25 minutes
OMELETTE 15 ml (1 T) olive oil 1 large red onion, sliced into rings 2 garlic cloves, crushed 2 cm fresh ginger, grated (optional) 1 red chilli, chopped 200 g baby spinach handful of fresh coriander, chopped zest and juice of 1 lime or lemon 6-8 large eggs 125 ml (½ c) milk or cream 30 ml (2 T) poppy seeds 80 ml (¹⁄₃ c) finely grated Parmesan cheese salt and black pepper TO SERVE fresh coriander crispy bacon chopped fresh mint mixed with double cream yoghurt
24
Preheat the oven to 200 °C. Grease a 22 cm square cake tin. 1 Omelette Heat the oil in a large pan and stir-fry the onion until soft. Add the garlic, ginger (if using) and chilli and fry for a further minute. 2 Add the spinach, coriander, lime or lemon zest and juice and stir-fry until the spinach has just wilted. Spoon into the prepared tin. 3 Whisk together the eggs and milk or cream. Add the poppy seeds and Parmesan cheese and season with salt and pepper. Pour the egg mixture over the ingredients in the cake tin. 4 Transfer the tin to the oven and bake for 25 minutes or until the eggs are just cooked. 5 To serve Sprinkle fresh coriander on the omelette, cut into squares and serve with crispy bacon and minted yoghurt.
HOT BREAKFAST
BOEREWORS FRITTATA Frittata is an Italian dish made with eggs, vegetables and meat and looks like an omelette. It’s a tasty way to use leftover braaied boerewors. SERVES
4-6
Preparation time: 15 minutes Cooking time: 10-15 minutes Baking time: 30 minutes
15 ml (1 T) olive oil 500 g boerewors 4 potatoes, boiled and sliced 60 ml (¼ c) caramelised onions 200 g (2 rounds) feta cheese, crumbled 5 eggs whisked with 60 ml (¼ c) milk salt and pepper thyme sprigs to garnish fresh tomato salad to serve (optional)
26
Preheat the oven to 200 °C. 1 Line a 20 cm cake tin with aluminium foil. 2 Heat the oil. Fry the boerewors until brown and done then cut into bite-size pieces. 3 Layer the potatoes, onions, boerewors and feta cheese in the cake tin. 4 Season the egg mixture with salt and pepper and pour over the ingredients in the cake tin. 5 Bake for 30 minutes or until set. Cool slightly then cut into wedges. 6 Garnish with thyme sprigs and serve with a fresh tomato salad, if using.
HOT BREAKFAST
CREAMY EGG JARS WITH MELBA TOAST Dip the toast into the egg jars. This is an elegant way to serve breakfast and perfect for guests. SERVES
4
Preparation time: 15 minutes Baking time: 20-25 minutes
15 ml (1 T) butter 2 red onions, sliced 100 g Cheddar cheese, grated 250 g bacon, cooked 4 spring onions, cut into long strips 250 ml (1 c) milk 125 ml (½ c) cream 9 eggs salt and freshly ground black pepper 1 rye loaf, unsliced fresh tomato salad to serve
28
Preheat the oven to 180 °C. Grease 4 jars with nonstick spray. 1 Heat the butter in a pan and fry the red onions until soft. Remove from the pan and set aside to cool. 2 Mix the cheese and red onions. Divide the cheese mixture, bacon and spring onion strips among the jars. 3 Whisk together the milk, cream and 1 of the eggs and season with salt and pepper. Divide among the jars. 4 Carefully break 2 eggs into each jar and put the jars in a deep roasting pan. Pour boiling water in the pan so it comes halfway up the sides of the jars. 5 Bake for 20-25 minutes or until done to your liking (the time will depend on the size of the jars). 6 Thinly slice the bread and flatten the slices slightly with a rolling pin. 7 Toast in the oven or a toaster. 8 Serve the egg jars with the toast and a fresh tomato salad.
BRUNCH
BOEREWORS KEBABS WITH CHAKALAKA TOASTIES This is perfect cooked over the coals on a camping trip or made at home in a pan on the stove for a weekend brunch. SERVES
4
Preparation time: 15-20 minutes Marinating time: 15 minutes Cooking time: 30-35 minutes
KEBABS 500 g boerewors 2 red, yellow or green peppers, cubed 1 red onion, cut into wedges MARINADE 45 ml (3 T) balsamic vinegar 15 ml (1 T) castor sugar 2 garlic cloves, crushed SANDWICHES 1 farm loaf 100 g Cheddar cheese, grated 1 can (410 g) chakalaka
30
1 Kebabs Cut the boerewors into 4 equal pieces and thread in an S-shaped curve onto 4 kebab skewers, adding the peppers and onion wedges in between (see picture). Arrange the kebabs in a marinating dish. 2 Marinade Whisk together the ingredients and pour over the kebabs. Marinate for at least 15 minutes. 3 Sandwiches Cut the farm loaf into 8 thick slices and top 4 of the slices with half the cheese. Spoon chakalaka over the cheese and scatter the rest of the cheese on top. Cover with the remaining bread slices. 4 Braai the kebabs over moderate coals or in a cast-iron pan on the stove until done, about 20 minutes, or in the oven at 200 °C for 15-20 minutes. 5 Toast the sandwiches over moderate coals, or in a cast-iron pan on the stove, or in the oven for 10-15 minutes until the cheese has melted and the bread is golden. Serve with the kebabs.
BRUNCH
BACON AND AVOCADO SALSA PIZZAS What a great combination of two favourites – breakfast and pizza! MAKES
4 pizzas
PIZZA BASES AND BACON olive oil for greasing flour for dusting 500 g ready-made bread dough 60 ml (¼ c) olive oil mixed with 45 ml (3 T) tomato paste 250 g streaky bacon SALSA 1 avocado, diced 6 spring onions, chopped 15 ml (1 T) lemon juice salt and freshly ground black pepper TO ASSEMBLE 200 g soft mozzarella cheese balls 120 g rocket
32
Preparation time: 20 minutes Cooking time: 20-25 minutes
Preheat the oven to 230 °C. Grease a large baking sheet with olive oil. 1 Pizza bases and bacon Dust a work surface with a little flour. Divide the bread dough into 4 equal pieces and roll each into a rough oval. 2 Arrange the dough ovals on the baking sheet and brush with the olive oil and tomato paste mix. Bake for 8-10 minutes or until done and lightly browned underneath. 3 Arrange the bacon rashers on another baking sheet and grill for 10-15 minutes or until crisp. 4 Salsa Mix the ingredients. 5 To assemble Divide the salsa between the pizza bases. Tear the mozzarella balls into pieces and arrange on top of the salsa, followed by the bacon rashers. Scatter the rocket on top of the pizza, slice and serve.
BRUNCH
BACON QUICHE Quiche is always a good option for brunch or a light lunch and the cheese and bacon combination is a winner. MAKES
10-12 slices
400 g puff pastry 4 eggs 80-125 ml (¹⁄₃-½ c) full-cream milk salt and pepper 250 ml (1 c) grated mature Cheddar cheese 250 g streaky bacon onion or Parmesan sprinkles green salad to serve
34
Preparation time: 15 minutes Chilling time: 30 minutes Cooking time: 45 minutes
Preheat the oven to 190 °C. 1 Line a 20 cm pie tin with the pastry and chill for about 30 minutes. 2 Whisk the eggs and milk and season with salt and pepper. 3 Scatter the cheese over the pastry. 4 Pour in the egg mixture and place the raw streaky bacon on top. Season with the sprinkles. 5 Bake for 45 minutes or until done and serve with a green salad.
BRUNCH
FRENCH TOAST WITH RICOTTA AND NUT FILLING This decadent French toast is a lovely sweet brunch with its ricotta filling and honey drizzle – something different for guests. MAKES
4 sandwiches
1 ciabatta loaf FILLING 300 g ricotta cheese 50 g almond slivers 10 g fresh parsley, chopped 10 g fresh chives, chopped salt and freshly ground black pepper EGG COATING 6 eggs 60 ml (¼ c) milk TO FINISH 30 ml (2 T) butter 60 ml (¼ c) honey extra almond slivers, toasted
36
Preparation time: 15 minutes Cooking time: 15-20 minutes
Preheat the oven to 200 °C. 1 Cut the bread into 8 thick slices. 2 Filling Mix the ingredients, season with salt and pepper, and spoon onto 4 of the bread slices. Cover with the remaining slices to make sandwiches. 3 Egg coating Beat the eggs and milk together. Carefully hold the sandwiches together and dip in the egg mixture, ensuring they’re completely coated. 4 To finish Heat the butter in a pan and fry the sandwiches on both sides until golden. Arrange on a baking sheet and bake for 5-10 minutes or until heated through. 5 Drizzle with the honey and scatter toasted almond slivers on top.
BRUNCH SAVOURY PANCAKE TOWER MAKES
10-12 pancakes
Preparation time: 40 minutes Standing time: 30 minutes Cooking time: 40 minutes
PANCAKE BATTER 500 ml (2 c) cake flour salt 15 ml (1 T) baking powder 6 large eggs, separated 400 ml milk a dab of oil for brushing FILLING 300 g mixed mushrooms, finely chopped; or dried porcini mushrooms, soaked in boiling water, drained and finely chopped 1 container (230 g) of cream cheese or creamed cottage cheese 125 ml (½ c) chives, chopped 45 ml (3 T) port Pecorino or other hard cheese, grated, for sprinkling on top extra fresh herbs and tomato pesto to serve
Preheat the oven to 200 °C. Grease a 20 cm loose-bottomed cake tin with nonstick spray. 1 Pancake batter Sift together the flour, a pinch of salt and baking powder. Add the egg yolks and mix well. Gradually add the milk, beating continuously until the mixture is thick and smooth. In a separate bowl whisk
38
together the egg whites and a pinch of salt until stiff peaks form. Fold the egg whites into the pancake mixture and leave the batter to stand for at least 30 minutes. 2 Heat a nonstick pan until hot and brush with oil. Pour 125 ml (½ c) of the batter into the pan, spreading it evenly with the back of a spoon until it’s about 20 cm in diameter. Fry the pancake until air bubbles appear on the surface and the edges shrink slightly. Loosen the pancake gently with a nonstick spatula, turn and fry until golden on the other side. Repeat with the remaining batter. 3 Cut the pancakes to about the same size as the prepared cake tin, if necessary. 4 Filling Mix the ingredients, except the hard cheese, extra herbs and tomato pesto. Spread all the pancakes, except one, with the filling, spreading to the edges. Add boiling water or milk if the mixture is too stiff. 5 Layer the pancakes in the prepared tin, spread-side facing up. Top with the plain pancake and press down well. Sprinkle a fairly thick layer of the grated hard cheese on top and bake for 15-20 minutes. 6 Leave the pancake tower to cool slightly. To remove from the baking tin, place a slightly smaller tin beneath the pancake stack and gently press the sides of the larger tin down. Transfer to a platter, top with fresh herbs and serve with tomato pesto.
BRUNCH
TORTILLA PIZZAS This is a fresh way to serve scrambled eggs and using tortilla wraps as pizza bases means it can be prepared quickly. SERVES
4
Preparation time: 10 minutes Cooking time: 15 minutes
BASES 2 tortilla wraps 30 ml (2 T) olive oil 60 ml (Âź c) tomato pesto TOPPING 15 ml (1 T) butter 8-10 eggs salt and freshly ground black pepper 4 spring onions, chopped handful each green, yellow and red pepper (optional) 100 g Cheddar cheese, grated
40
Preheat the oven to 200 °C. Grease a large baking sheet with nonstick spray. 1 Bases Arrange the wraps on the baking sheet, drizzle the oil over and bake for 5 minutes or until slightly crisp. Remove from the oven and set aside to cool. 2 Spread the pesto over the wraps. 3 Topping Heat the butter in a pan. Break the eggs into a mixing bowl and whisk lightly. Pour into the hot pan and make scrambled eggs. Season with salt and pepper. Divide between the 2 tortillas. 4 Switch on the oven grill. Scatter the spring onions and peppers, if using, on top of the scrambled eggs, followed by the grated cheese. Grill until the cheese has melted. 5 Cut the tortilla pizzas into wedges and serve immediately.
BRUNCH
WILD RICE FLAPJACKS WITH HONEYED BACON Give flapjacks a flavour and texture twist by adding wild brown rice to the batter. MAKES
8-12 flapjacks
FLAPJACKS 750 ml (3 c) cake flour pinch of salt 30 ml (2 T) baking powder 60 ml (¼ c) sugar 875 ml (3½ c) milk 2 eggs 30 ml (2 T) melted butter 250 ml (1 c) cooked wild brown rice BACON 250 g streaky bacon rashers 30 ml (2 T) honey TO FINISH 30 ml (2 T) oil TO SERVE ricotta cheese chopped almonds extra honey
42
Preparation time: 15 minutes Cooking time: 30 minutes
Preheat the oven to 230 °C. Grease a baking sheet with nonstick spray. 1 Flapjacks In a bowl, combine the flour, salt, baking powder and sugar. 2 Whisk together the milk, eggs and butter. Make a well in the middle of the dry ingredients and add the milk mixture. Whisk until the batter is well blended and smooth. 3 Add the cooked rice, mix and set the batter aside. 4 Bacon Arrange the bacon on a baking sheet and grill for 5 minutes. Drizzle with the honey and grill for another 5-10 minutes or until crisp. 5 To finish Heat a little of the oil in a pan and ladle spoonfuls of the flapjack batter into the pan. Turn when the flapjacks are brown underneath and cook the other sides until done and golden brown. Repeat with the remaining oil and batter. 6 To serve Serve the flapjacks with the honeyed bacon, ricotta cheese, chopped almonds and extra honey.
BRUNCH
NEW YORK STRATA This is a popular brunch dish in America. You can prepare it the night before, refrigerate overnight and bake the following morning. SERVES
6
Preparation time: 10 min Standing time: Overnight Baking time: 40-50 min
12 slices white bread, crusts removed and buttered 375 ml (1½ c) grated mature Cheddar cheese 250 g Russians or chorizo, cut into slices and fried 6 tomato slices, halved and sliced 1 can (410 g) asparagus spears, drained (reserve the liquid) 6 eggs 500 ml (2 c) milk 3 ml (generous ½ t) mustard powder salt and black pepper to
Grease a medium-sized ovenproof dish. 1 Arrange 6 slices of bread in the prepared dish. Scatter over the cheese and sausage slices and arrange the tomato slices and asparagus spears on top. Cut the remaining slices of bread into cubes and scatter on top. 2 Whisk together the asparagus liquid, eggs and milk. Season with mustard powder, salt and pepper and pour the mixture over the dish. Leave in the fridge overnight. 3 Preheat the oven to 180 °C and bake for 40-50 minutes or until set. Garnish with extra tomato wedges, grated cheese and chopped spring onion. Serve with honey or syrup, if using.
taste extra tomato wedges, grated cheese and chopped spring onion to garnish honey or syrup to serve (optional)
44
TIP Add any vegetables such as cauliflower, broccoli, baby marrows and mushrooms.
BRUNCH
RICOTTA FLAPJACKS WITH BACON AND BRIE These ricotta pancakes with bacon are a wonderfully indulgent breakfast – perfect for a weekend brunch. MAKES
about 10 flapjacks
FLAPJACKS 500 ml (2 c) cake flour 15 ml (1 T) baking powder pinch of salt 30 ml (2 T) castor sugar 2 eggs 500 ml (2 c) milk 250 g ricotta cheese 2 egg whites oil for frying BACON AND MUSHROOMS 250 g streaky bacon rashers honey to drizzle 125 g mixed mushrooms (chanterelle, oyster, button, shiitake, etc) oil for frying TO SERVE Brie cheese, thinly sliced, or Parmesan cheese shavings fresh rocket black pepper
46
Preparation time: 25 minutes Standing time: 15 minutes Cooking time: 30 minutes
1 Flapjacks Sift the flour, baking powder, salt and castor sugar together. 2 Whisk together the eggs and milk. Add the flour mixture to the milk mixture and mix until smooth. Add the ricotta cheese and stir. 3 Whisk the egg whites and fold in. Leave to stand for 15 minutes. 4 Heat a nonstick pan until hot and brush with oil. Drop spoonfuls of the batter into the pan and fry until bubbles form. Turn and fry until done. 5 Bacon and mushrooms Preheat the oven grill. Arrange the bacon on a baking sheet, drizzle a little honey over and grill until crisp. 6 Fry the mushrooms in a little oil until browned. 7 To serve Put 1 or 2 flapjacks on each plate, arrange the bacon and mushrooms on top and finish with the Brie or Parmesan cheese, rocket and season with pepper.
BRUNCH
CORN PANCAKES WITH CREAM CHEESE AND RED PEPPER FILLING Give pancakes a savoury twist by adding corn. Replace the red pepper and basil with a tomato, chilli, onion and coriander salsa for a spicy flavour variation. MAKES
10 pancakes
PANCAKES 3 eggs 375 ml (1½ c) milk 60 ml (¼ c) oil 500 ml (2 c) cake flour 15 ml (1 T) baking powder 2 ml (½ t) salt 1 can (410 g) whole kernel corn, drained oil for frying FILLING 125 ml (½ c) cream cheese 1 red pepper, diced 15 g fresh basil
48
Preparation time: 10 minutes Standing time: 30 minutes Cooking time: 15 minutes
1 Pancakes Whisk together the eggs, milk and oil. Sift the flour, baking powder and salt into a bowl. Make a well in the middle of the dry ingredients, add the milk mixture and whisk until blended. Add the corn and mix. Leave to stand for at least 30 minutes. 2 Heat a little oil in a pan. Spoon a ladleful of the batter into the pan and shake so the mixture covers the base of the pan. 3 Turn the pancake as soon as air bubbles form. Cook until golden on both sides. Repeat with the remaining batter. 4 Filling Spread each pancake with a little cream cheese. Scatter red pepper and basil on top and roll up. Serve immediately.
SOMETHING SWEET
BACON ICE CREAM SANDWICHES The creamy bacon ice cream, golden waffles and sweet maple syrup combine for a delightful and unique brunch. SERVES
4
Preparation time: 15 minutes Freezing time: overnight
BACON ICE CREAM 250 ml (1 c) cream, chilled and stiffly whipped 1 can (385 g) condensed milk 1 can of water (use the empty condensed milk can) 125 g back bacon, fried until crisp and finely chopped TO SERVE 8 small waffles fried bacon rashers maple syrup
50
1 Bacon ice cream Mix the cream, condensed milk and water and freeze. Stir occasionally to break up the crystals. 2 When nearly frozen, add the bacon pieces and freeze until hard. 3 To serve Place a waffle on a plate, spoon a large scoop of ice cream on top and cover with another waffle. Press together firmly and trim the edges, if necessary, to make neat, round sandwiches. 4 Pile the bacon rashers on top and serve with maple syrup.
SOMETHING SWEET
CHOCOLATE PANCAKES What could be better than pancakes for breakfast? Chocolate pancakes! The fruit, cream and caramel sauce make it wonderfully decadent.
MAKES
8-10 pancakes
PANCAKES 350 ml milk 1 egg 15 ml (1 T) butter, melted 250 ml (1 c) cake flour 80 ml (¹⁄₃ c) cocoa powder 60 ml (¼ c) sugar 2 ml (½ t) baking powder pinch of salt TO SERVE 3 bananas, sliced 200 g mulberries 250 ml (1 c) cream, whipped caramel sauce mint leaves to garnish (optional)
52
Preparation time: 15 minutes Resting time: 30 minutes Cooking time: 10 minutes (1 minute per pancake)
1 Pancakes Whisk the milk, egg and melted butter together. 2 Sift the flour, cocoa powder, sugar, baking powder and salt together in a large bowl. 3 Pour the milk mixture into the flour mixture while whisking, making sure the batter is free of lumps. Cover the bowl with clingfilm and leave to rest for 30 minutes. 4 Heat a 24 cm pancake or nonstick pan. Using a soup ladle, spoon a thin layer of batter into the pan. Cook until bubbles form, turn and cook until light brown. Repeat with the remaining batter. 5 To serve Put a few slices of banana on half of each pancake, followed by a few mulberries and a dollop of whipped cream. Drizzle caramel sauce on top and fold. Garnish with mint leaves, if using.
SOMETHING SWEET
LACY WAFFLES WITH LEMON ICE CREAM You don’t need a waffle maker to make these beautiful waffles. All you need is a small squeeze bottle with a nozzle to create the lattice patterns in a pan. The batter needs to be thicker than the mixture for pancakes. MAKES
8 waffles (serves 4)
WAFFLES 2 eggs, whisked 30 ml (2 T) sugar 250 ml (1 c) milk 30 ml (2 T) butter or oil 375 ml (1½ c) cake flour 15 ml (1 T) baking powder pinch of salt 50 ml cocoa powder oil for frying LEMON ICE CREAM 1 litre vanilla ice cream a few spoonfuls of lemon curd TOFFEE SAUCE 150 g caramel toffees 125 ml (½ c) cream TO SERVE berries of your choice
54
Preparation time: 10 minutes Resting time: 30 minutes Cooking time: 30 minutes
1 Waffles Whisk together all the ingredients, except the cocoa powder and oil for frying, until smooth. 2 Divide the batter in two. Add the cocoa powder to one half and mix. Leave both batches to rest for 30 minutes then pour into separate squeeze bottles – you’ll be making one batch of plain and one batch of chocolate waffles. 3 Heat a nonstick pan until hot and brush with oil. Pipe a thin stream of batter backwards and forwards in the pan to make a lattice pattern. Fry until bubbles form on top, turn carefully and fry until done. Repeat with the remaining batter. 4 Lemon ice cream Soften the ice cream. Stir in the lemon curd to create a marbled effect. Freeze until hard. 5 Toffee sauce Heat the ingredients. Stir occasionally until the sweets have melted to form a sauce. 6 To serve Place a chocolate waffle on each plate and top with ice cream, berries and toffee sauce. Place a plain waffle on top.
SOMETHING SWEET
SWEETCORN PINEAPPLE CRUMPETS The pineapple and coconut combine to give this sweet crumpet stack a delicious tropical flavour. MAKES
10-12 crumpets
CRUMPETS 500 ml (2 c) flour 10 ml (2 t) baking powder 5 ml (1 t) salt 1 egg 250 ml (1 c) milk 1 can (410 g) whole kernel corn, drained TOPPING 500 ml (2 c) icing sugar 60 ml (Âź c) coconut cream 1 pineapple, thinly sliced desiccated coconut mint leaves to garnish (optional)
56
Preparation time: 15 minutes Resting time: 5 minutes Cooking time: 25 minutes (2 minutes each)
1 Crumpets Sift the dry ingredients together in a large bowl. 2 Whisk together the egg and milk. Slowly whisk into the dry ingredients, making sure the batter is free of lumps. Fold in the corn, then leave the batter to rest for 5 minutes. 3 Heat a nonstick pan and spoon tablespoonfuls of batter into the pan. When bubbles appear, turn and cook until the crumpets are light golden brown. 4 Topping Mix the icing sugar and coconut cream until smooth. Place a slice of pineapple on a crumpet, drizzle with the coconut icing and sprinkle desiccated coconut on top to serve. Garnish with mint, if using.
BREAKFAST SNACKS
BACON AND CHEESE MUFFINS Make a batch or two of these savoury muffins at the beginning of the week for an easy breakfast snack. MAKES
6-8 large muffins
30 ml (2 T) melted butter 1 small red onion, finely chopped 1 red pepper, diced 125 g bacon, chopped 10 ml (2 t) chilli flakes few sprigs of fresh thyme 500 ml (2 c) wholewheat flour 250 ml (1 c) cake flour 15 ml (1 T) baking powder 2 ml (½ t) bicarbonate of soda salt and pepper 2 eggs 330 ml (1¹⁄₃ c) buttermilk 45 ml (3 T) olive oil 125 ml (½ c) grated mature Cheddar cheese butter to serve
58
Preparation time: 15 minutes Baking time: 20-25 minutes Cooling time: 5 minutes
Preheat the oven to 180 °C. Grease large muffin tin hollows with nonstick spray. 1 Heat the butter in a pan and fry the onion, red pepper and bacon together until the bacon is crispy. Add the chilli flakes and thyme and set aside to cool. 2 Sift the 2 kinds of flour, baking powder and bicarbonate of soda into a large bowl to add air to the mixture. Toss the sifted grains back in with the flour mixture. Season with salt and pepper. 3 Whisk together the eggs, buttermilk and olive oil. Add the bacon mixture. 4 Make a well in the middle of the dry ingredients, add the egg and bacon mixture and mix with a spatula until just combined. Spoon the batter into the prepared muffin tin hollows until three-quarters full and sprinkle the cheese on top. 5 Bake for 20-25 minutes. Cool in the tin for 5 minutes. Turn out on a wire rack to cool completely. Serve with butter.
BREAKFAST SNACKS
POLENTA MUFFINS WITH TOMATO CHILLI JAM The tomato chilli jam is perfect for these moist muffins, but can also be used for many other dishes, such as burgers. MAKES
6 large muffins
MUFFINS 250 ml (1 c) fine polenta 125 ml (½ c) cake flour 5 ml (1 t) baking powder 1 ml (¼ t) bicarbonate of soda few fresh basil leaves, chopped salt and freshly ground black pepper 375 ml (1½ c) sour cream 2 eggs 3 wheels peppered feta cheese, crumbled extra fresh basil leaves TOMATO CHILLI JAM 400 g cherry tomatoes 30 g preserved ginger 60 ml (¼ c) preserved ginger syrup 60 ml (¼ c) honey or sugar 5-10 ml (1-2 t) dried chilli flakes
60
Preparation time: 15 minutes Baking time: 25 minutes Cooking time: 20-25 minutes
Preheat the oven to 180 °C. Grease 6 deep muffin tin hollows with nonstick spray and line with baking paper. 1 Muffins In a large bowl sift together the polenta, flour, baking powder and bicarbonate of soda. Add the chopped basil and season with salt and pepper. 2 Whisk together the sour cream and eggs. Pour into the dry ingredients and use a spatula to mix well. 3 Pour into the prepared muffin tin hollows, filling three-quarters of the way. Top with the feta cheese and extra basil and bake for 25 minutes or until a skewer inserted in the middle comes out clean. 4 Tomato chilli jam Stir-fry the tomatoes until they burst. Add the ginger, syrup, honey or sugar and chilli flakes and simmer over low heat until thick. Serve with the cooled muffins.
BREAKFAST SNACKS
NUTTY BANANA MUFFINS Banana, oats, nuts and coconut make these muffins moist and delicious, but also nutritious. They also freeze well. MAKES
6-8 large muffins
625 ml (2½ c) rolled oats 125 ml (½ c) desiccated coconut 5 ml (1 t) baking powder 5 ml (1 t) bicarbonate of soda 2 ml (½ t) salt 5 ml (1 t) ground cinnamon 45 ml (3 T) butter, melted and cooled 250 ml (1 c) milk 1 egg 60 ml (¼ c) honey 2 bananas, diced 100 g pecan nuts, roughly chopped
62
Preparation time: 10 minutes Baking time: 25-30 minutes
Preheat the oven to 180 °C. Grease large muffin tin hollows with nonstick spray. 1 In a large bowl, combine the oats, coconut, baking powder, bicarbonate of soda, salt and cinnamon. 2 In a separate bowl, whisk together the butter, milk, egg and honey. Mix in the diced bananas. 3 Pour the wet ingredients into the oats mixture. Mix until just combined. Add the nuts and mix through. 4 Spoon into the hollows until threequarters full and bake for 25-30 minutes. Allow to cool for a few minutes before serving. Store any remaining muffins in an airtight container in the fridge.
BREAKFAST SNACKS
PUMPKIN SCONES Celebrity chef Reuben Riffel shared this delicious recipe with us. MAKES
9-12 scones
60 g softened butter 55 g castor sugar 60 ml (4 T) cooked pumpkin purée 1 egg, lightly whisked 60 ml (4 T) buttermilk 625 ml (2½ c) self-raising flour 2 ml (½ t) ground cinnamon pinch of salt milk for brushing on top butter and jam to serve
64
Preparation time: 20 minutes Baking time: 15 minutes
Preheat the oven to 220 °C. Grease a baking sheet. 1 Cream the butter and castor sugar until well blended. Add the pumpkin, egg and buttermilk and mix well, using a wooden spoon. 2 Sift together the flour, cinnamon and salt. 3 Using a flat-bladed knife, mix together all the ingredients until just blended. Do not over mix. 4 Put the dough on a floured surface and press it out to about 2 cm thick. Use a cookie cutter to cut out 4 cm diameter scones and place on the prepared baking sheet. 5 Brush the scones lightly on top with milk. Bake for 15 minutes or until the scones have risen and are cooked. 6 Serve the scones with butter and jam.
BREAKFAST SNACKS
NO-FUSS BUTTERMILK RUSKS A rusk dunked into tea or coffee is the perfect morning snack and these rusks are so easy to make. MAKES
24 rusks
500 g (4 c) cake flour 20 ml (4 t) baking powder 5 ml (1 t) salt 80 ml (¹⁄₃ c) sugar 200 g butter at room temperature, diced 300 ml buttermilk
66
Preparation time: 15 minutes Cooking time: 1¼ hours Drying time: overnight
Preheat the oven to 150 °C and grease a 33 x 11 cm loaf tin. 1 Sift the dry ingredients together in a large bowl. 2 Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the buttermilk and mix well. Transfer to the tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. 3 Remove from the tin and leave to cool. Cut into rectangles and put on a wire rack. 4 Turn the oven to the lowest heat setting and place the rack with the rusks inside. Leave the oven door slightly ajar and leave overnight. When dried, leave to cool completely and store in an airtight container.
The recipes in YOU’s series of small-format food magazines are easy and inspiring. Each recipe is accompanied by a beautiful colour picture with easy-to-follow instructions. We test all the recipes in our test kitchen to ensure they are perfect. A series of these small-format magazines is published every year – order them from our website youstore.co.za. The magazines are also available in Afrikaans under the Huisgenoot brand. Other titles in the series