Tag Archives: breakfast

All-in-one breakfast rusks

10 Jul

Delicious buttermilk rusks with various seeds, nuts, oats, coconut and olive oil. (Bowl by Le Creuset. Linen napkin by HAUS.)

 

I’ve published the recipe for these winning rusks twice before – one of my first posts ever on this blog in 2011 and again on Die Kos Vos last year. These buttermilk rusks are exceptionally delicious, packed with oats, bran, coconut, pecan nuts, sesame seeds, sunflower seeds and linseeds. I enjoy them with coffee or tea, first thing in the morning, then I’m good to go. These days I make the recipe with olive oil instead of canola oil, which brings a wonderful richness to the taste that I prefer. The oils and seeds contain precious Omega-3, -6 & -9 that keep our hearts healthy and enough fiber to keep our digestive systems in mint condition.

For smaller households I’ve found that a halved recipe is more than adequate. It fills one standard baking tray (roughly 51 rusks, depending on how thick you cut the fingers) and will last for many weeks after being dried out, stored in an airtight container. Take a smaller container to your office for a fantastic teatime snack.

Watch my video for an easy how-to guide. Happy baking!

Ingredients: (makes about 51 medium size rusks)

Note: This is the halved recipe. Feel free to double it up for a bigger batch.

  • 500 g self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup sunflower seeds
  • 1/2 cup linseeds (flax seeds)
  • 1/4 cup sesame seeds
  • 1/2 cup regular oats
  • 1/4 cup desiccated coconut
  • 1 cup bran cereal flakes
  • 50 g pecan nuts, roughly chopped
  • 1 XL egg
  • 1 cup olive oil (or canola oil)
  • 1 cup buttermilk

Pre-heat oven to 180 C and line a standard shallow baking tray (about 30 x 40 x 2 cm) with grease-proof baking paper. Place the flour, baking powder, salt and sugar in a large mixing bowl and mix well. Add the sunflower seeds, lin seeds, sesame seeds, oats, coconut and bran flakes. In a smaller bowl, mix the egg, oil and buttermilk, then pour over the dry ingredients and stir until it starts to come together. Use clean hands to work it into a ball, but don’t knead. Transfer the mixture to the lined baking tray, pat out evenly to fill all the corners, then bake at 180 C for 35-40 minutes or until golden brown and cooked. Remove from the oven, then carefully turn it out on a wire rack to cool.

When cool enough to handle, transfer to a cutting board, then cut into rectangular fingers. Remove an oven rack from the oven, then preheat oven to 100 C. Arrange the fingers slightly apart on the oven rack, then dry out for 3 hours or until crisp but not dark. Let it cool completely then store in an airtight container. Serve with tea or coffee (to be dipped).

Tip: Save money by buying the exact quantities of seeds and nuts at a weigh-and-pay store.

Save

Weekend brunch with Poetry Stores

21 Apr

This brunch spread is the stuff dreams are made of. All recipes from Flora Shedden’s book, Gatherings, available from Poetry Stores.

During the month of April we are blessed in South Africa with not only one but two long weekends! That usually means family time and slower mornings – perfect for an indulgent brunch. With Easter weekend already behind us, I cannot wait to treat my family next weekend with these fabulous brunch recipes from Gatherings, the new book by Flora Shedden from Scotland, available from Poetry Stores.

Flora recently was the youngest ever semi-finalist in The Great British Bake Off, impressing judges with her simple, elegant designs. Her book is a reflection of her love for cooking and baking, and it is clear that she has a profound understanding and respect for good ingredients and wonderful flavours.

I’ve chosen Flora’s recipes for a crunchy pumpkin seed, fig & coconut granola served with double cream yoghurt and fresh berries, some rye waffles with mascarpone & poached plum compote as well as French-style bostock – baked sliced of brioche soaked in vanilla apple syrup and covered in a gooey, golden brown almond past. Although all three recipes are stunning, my hands down favourite is the bostock. If you love gooey almond croissants, these beauties will rock your world.

Enjoy a little slow indulgence around the brunch table this Easter, served with steamy coffee and decorated with Poetry’s magnificent blue floral table linen and wonki ware.

All three recipes below are from Flora’s beautiful book, Gatherings, available from Poetry Stores and online for R370. It’s an exceptional book and a must for your recipe collection.

Crunchy granola with almond flakes, poppy seeds and pumpkin seeds (photography by Tasha Seccombe)

Fig & coconut granola (makes approximately 750 g)

3 tablespoons coconut oil, at room temperature (i.e. in liquid form)
100 ml maple syrup
100 g clear honey
1 teaspoon vanilla bean paste
350 g rolled oats
50 g sesame seeds
25 g poppy seeds
100 g pumpkin seeds
50 g flaked almonds
100 g dried figs, roughly chopped
50 g coconut flakes

Preheat the oven to 160 C. Weigh out all the ingredients (except for figs & coconut flakes) in a large bowl. Mix the lot together using your hands, ensuring everything is well coated in the wet ingredients. Top the mixture into a large roasting tray and bake for 10 min. Remove the tray from the oven and stir the granola around – this helps to ensure it colours evenly. Bake for a further 10 min or until golden and becoming crisp. (It will become crunchier once it cools down.) Add the figs and coconut flakes while the mixture is still hot and mix them through. Allow the granola to cool completely, then package it up in a large jar or small cellophane gift bags. It will keep for about 1 month in airtight storage.

My notes: I found that the granola needed more time in the oven, so I baked it at 180 C for about 3 intervals of 10 minutes each.

Rye waffles with mascarpone and spiced plum compote (photography by Tasha Seccombe)

Rye waffles (makes 8-10)

150 g plain flour
150 g rye flour
1 teaspoon baking powder
75 g caster sugar
3 eggs, lightly beaten
1/2 teaspoon ground cinnamon
300 ml milk
100 g butter, melted

To serve: Whipped cream and spiced plum compote (from page 262)

Preheat your waffle maker. To make the batter, stir in the flours, baking powder, sugar, eggs and cinnamon together, then whisk in the milk gradually. Continue to beat until the mixture is smooth. Finally stir in the melted butter. Ladle about 125 ml of the batter into the waffle iron and close the lid. Cook for 2-3 minutes or until golden. Remove the cooked waffle, keep warm and repeat with the remaining batter. Serve warm with whipped cream (or mascarpone) and spiced plum compote.

Bostock is a french classic: stale brioche soaked in a fruity vanilla syrup then spread with a sweet almond paste, baked in the oven and dusted with icing sugar. Just heavenly! (photography by Tasha Seccombe)

Apple & almond bostock (serves 4)

125 g butter, softened
125 g icing sugar, plus extra for dusting
100 g ground almonds
1/2 teaspoon almond extract
1 teaspoon vanilla bean paste
1 egg
50 g plain flour
6-8 sliced of stale brioche or bread
200 g flaked almonds, for topping

For the syrup:
150 ml apple juice
150 g caster sugar
1 teaspoon vanilla bean paste

Preheat oven to 200 C. First make the syrup. In a saucepan, bring the apple juice, sugar and vanilla to the boil. Cook over a high heat for no more than 1 minute until the sugar has dissolved and you have a light clear syrup. Set aside.
In a bowl beat the butter and icing sugar together until light and fluffy. Add the ground almonds, almond extract, vanilla, egg and flour and heat again until the mixture is smooth.
To assemble, take a piece of brioche and soak each side in the syrup. Place it on a lined baking tray and repeat with the remaining slices. Divide the almond batter between the brioche slices and spread it across the top of each slice. Sprinkle generously with the flaked almonds. Bake for 10-12 minutes or until golden brown and the almond topping is cooked through. Dust with icing sugar and serve warm.

My notes: I found that about 50 g flaked almonds are more than enough for topping the bostocks.

(This featured post was created in collaboration with Poetry Stores.)

Save

Granola with almonds & cranberries

4 Jan

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

Freshly toasted granola with cranberries (photography by Tasha Seccombe)

With summer reigning supreme in South Africa, I am welcoming every chance for an early morning run before the heat sets into full swing. After runs like these, all I want to eat is something fresh, balanced, crunchy and sustainable (in terms of energy). The most popular breakfast in our house is a bowl of home-made granola with milk or thick Greek yoghurt, served with sliced fresh fruit on top. Although I’ve never been scared of butter, this granola recipe is made without the addition of any butter or oil and is a lot lower in fat than most mueslis and granolas. Perfect for getting back in shape after a the crazy festive season.

The granola can be kept in a tightly covered glass/plastic container, and will last well for several weeks.

Ingredients:

  • 4 cups oats
  • 2 cups raw unsalted almonds (or nuts of your choice)
  • 1/2 cup sesame seeds
  • 1/2 cup linseeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup honey or maple syrup (or a mixture of both), warmed
  • 1 cup dried cranberries

Method:

  1. Pre-heat oven to 180 C.
  2. Mix all of the ingredients together (except the cranberries), then spread out on a large baking tray lined with baking paper.
  3. Bake for 10 minutes at a time, stirring the mixture before returning to the oven. It will take about 30-40 minutes for the mixture to become caramelized and toasty – don’t let it go too dark.
  4. Remove, sprinkle the cranberries over and let it cool, stirring every now and then to prevent large clusters forming. When cool, transfer to a large container with a tight-fitting lid. Enjoy with milk or yoghurt for breakfast.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Croque madame

29 Aug

Croque madame (photography by Tasha Seccombe)

Croque madame (photography by Tasha Seccombe)

Still wondering what the big difference is between a croque madame and a croque monsieur? An egg. And the egg is placed on top of the croque madame – not the monsieur.

I was quite surprised by this bit of information mentioned above. In my mind, a so-called monsieur’s breakfast is usually bigger than a so-called madame’s breakfast, not the other way around. Come to think of it, I actually love the fact that the madame get to have the bigger meal. Anything is better topped with a poached egg, especially if it’s all golden and gooey.

Next to the classic eggs benedict, this is my second favourite breakfast in the world. It’s probably because I’m a sauce person. And I love rich breakfasts with butter, cheese and runny poached eggs. Top it off with really great toast, like the sourdough from Schoon de Compagne, and I’m a happy camper.

Ingredients for the Gruyere sauce: (serves 2)

  • 2 tablespoons (30ml) butter
  • 2 tablespoons (30ml) cake flour
  • 1/2 cup full cream milk
  • 2 teaspoons (10ml) Dijon mustard
  • about 1/2 cup grated Gruyere cheese
  • salt & pepper

Method:

In a small saucepan over medium heat, melt the butter and add the flour. Stir well to form a smooth paste and cook for about 2 minutes. Then add the milk and stir to form a smooth, thick sauce. Turn down the heat to very low, then add the mustard, cheese and seasoning. Remove from the heat and set aside.

Ingredients for the croque madame: (serves 2)

  • 4 slices of sourdough bread, toasted
  • 4 slices of best quality smoked ham (I used hickory ham)
  • 2-4 eggs, poached in water for 3-4 minutes

Place the slices of toast on a baking tray. Top with slices of ham and Gruyere sauce, then place under a hot grill to turn golden brown (watch carefully, it only takes a minute). Remove from the oven, then top with a freshly poached egg. Serve immediately.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Assistant: Elsebé Cronje

Photography: Tasha Seccombe

Spiced orange marmalade

18 Aug

Orange marmalade on mosbolletjie toast (photography by Tasha Seccombe, styling by Nicola Pretorius)

Orange marmalade on mosbolletjie toast (photography by Tasha Seccombe, styling by Nicola Pretorius)

I would love to say that I grew up with marmalade and loved it from the start, but I didn’t. I grew up with sweeter-than-sweet apricot jam, and didn’t like the bitterness of marmalade at all.  When friends talked about their classic love of marmalade on toast, I simply did not share their view.

That was until recently when I decided to make my own. For this shoot, I wanted to focus on Winter produce, and something that adventurous food lovers could make at home. Citrus fruit are currently abundant in Stellenbosch, so I bought a bag of oranges and looked up a few recipes for reference. I sliced them thinly with my mandolin, cooked the slices in water until tender, then added sugar and aromatics to make a really fragrant marmalade (I added cloves, star anise, cinnamon stick and some cardamom). The texture of my marmalade resembled candied orange, and the taste was just out of this world…

We chose to shoot the marmalade on buttered mosbolletjie toast, and it was the most amazing flavour discovery – the aniseed taste of the mosbolletjies are a match made in heaven for the marmalade! Simply heavenly. Mosbolletjies are readily available in most advanced supermarkets, so give it a try if you find some.

These jars of marmalade make excellent gifts! Buy some beautiful glass jars (or re-cycle used jars), then label them with your own creative design. If properly sealed and stored, marmalade will keep for at least a year.

Ingredients:

  • 2 kg oranges
  • grated zest and juice of 1 lemon
  • 1,5 liters (6 cups) water
  • 2 kg white granulated sugar
  • 1 clove
  • 1 star anise
  • 1 cinnamon stick
  • 2 cardamom pods

Method:

  1. Using a mandolin cutter or very sharp knife, slice the oranges in 3mm slices, discarding the ends.
  2. Add the sliced oranges, lemon zest and juice and water to a large stock pot (or jam pot), then heat to boiling point. Reduce to a slow simmer, then cook for 40 minutes until soft.
  3. Add the sugar & spices, then cook for another 30 -60 minutes (depending on size of pot and temperature) until soft setting point. Skim off any scum forming on the top layer. For soft setting point, test a teaspoon of the boiling liquid on a cooled saucer for reaching a jel-like texture. Don’t let the mixture get too dark.
  4. When the desired texture is reached, transfer the marmalade to sterilized* glass container, then seal.

*Note: To sterilize your glass containers and lids, place them in a large pot filled with water (covering about 2m above the top level), then bring to a boil. After 5 minutes, remove from the heat, then transfer to a drying rack using tongs. Dry upside down, then fill with warm jam/marmalade  and replace lids immediately.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

 

Save

Chocolate brioche

20 Jun

Dark and moody, buttery and decadent chocolate brioche with Nutella (photography by Tasha Seccombe, styling by Nicola Pretorius)

Dark and moody, buttery and decadent chocolate brioche with Nutella (photography by Tasha Seccombe, styling by Nicola Pretorius)

My sister is a keen baker. She specifically loves baking ciabatta loaves for her family and for dinner guests, and uses great quality stone ground flour for her bread. They also have a beautiful little outdoor pizza oven at the farmhouse where they live in Somerset West, which bakes amazing pizzas in just 2-3 minutes – fantastic.

My sister also loves baking cakes and pastries. She has dozens of little colourful page markers inside her food magazines that she uses as recipe references, and have passed quite a few of her favourite recipes on to me.  Last year, she gave me a 10 page spread from Rooi Rose of July 2013 featuring amazing bread recipes and baking tips. I use it as a reference often!

So when I got the idea of baking a chocolate brioche, I first consulted my sister’s baking references, then my trusted range of recipe books at home. Strangely, none of them contained a recipe that I liked. I was looking for a dark brown all-chocolate loaf, not a white loaf with a chocolate filling (which can also be amazing, by the way). In the process I came across Herman Lensing’s recipe for a chocolate brioche that he did for Sarie Kos – a rich buttery loaf with a chocolate filling and a chocolate sauce drizzled over the top. I decided to adapt Herman’s recipe for what I had in mind, and serve it with lashes of Nutella chocolate hazelnut spread.

Herman’s recipe makes 2 large loaves, which I found can sometimes be a little too much for a small household. I halved the recipe, but kept some more yeast in the list of ingredients for the smaller mixture to rise as well as the large mixture does.

This is a recipe that I’ll be passing back to my sister for her collection – such an indulgent treat, especially for breakfast on a rainy Winter’s weekend. Enjoy!

Note: The dough needs to rest overnight in the fridge, so remember to start the process the night before if you want to eat it freshly baked for breakfast.

Ingredients: (makes 1 large loaf)

  •  450g cake flour
  • 50g (1/2 cup) cocoa powder, sifted
  • 50g (60ml or 1/4 cup) caster sugar
  • 15g instant dry yeast (1 and a half sachets)
  • 10g (10ml) salt
  • 6 XL eggs
  • 250ml butter, cut into small blocks
  • 1 egg, lightly whisked

Method:

  1. Using a stand mixer with K-beater attachment, place the flour, cocoa powder, caster sugar, yeast, salt and eggs in the bowl of the mixer and mix on medium speed for 8 minutes. You should have a stiff dough mixture.
  2. Now add butter a bit at a time, mixer running, until all the butter has been incorporated. You should have a smooth sticky dough.
  3. Place dough in an oiled bowl and cover, then refrigerate overnight to rest.
  4. Turn the mixture out on a floured surface, then roll it out to a thickness of about 1cm. Fold the dough and repeat 2 times. Now roll it up and place inside a greased bread tin, OR cut into 3 strands and plait for a different look (place on a greased baking tray). Leave the dough in a warm area to rise for 60-90 minutes, until double in volume.
  5. Pre-heat the oven to 180C for at least 15 minutes, then brush with the whisked egg and bake for about 30 minutes until done. Serve warm with lashings of Nutella spread.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

Nigella’s rum & raisin banana bread

3 Mar

Toasted slices of banana bread, topped with thick cream and berry coulis (photography by Tasha Seccombe, styling by Nicola Pretorius)

For one of our monthly food shoots last year at Tasha‘s house in Elgin, she greeted us with the seducing smell of something exotic yet strangely familiar. It was a loaf of freshly baked banana bread with added rum and sultanas. It was so moist and delicious that I had to ask for the recipe.

Tasha found it in Nigella‘s “How to be a Domestic Goddess”, but changed it slightly to include desiccated coconut instead of walnuts, and salted butter instead of unsalted. This is honestly one of the best recipes for banana bread that I have tasted, and I can strongly recommend it. Nigella says on her website that you can add some cocoa powder and chocolate chips, which would make it darker and even more heavenly. But the choice is yours.

I love serving this bread thickly sliced topped with double cream (or clotted cream or mascarpone) and some kind of berry coulis or good quality runny berry jam. It is an excellent choice for breakfast in bed for your lover on Valentines Day or on a romantic weekend, might I add. Decadent, indulgent, utterly delicious.

I celebrated my 10th wedding anniversary on the 14th of February this year. I’m a very, very lucky girl to be married to Schalk. He is kind, honest, an amazing father, and the best friend I could ever wish for. Did I mention he is tall, dark and dangerously handsome? Here’s to many more breakfasts in bed for the two of us!

Freshly baked rum and raisin banana bread (photography by Tasha Seccombe, styling by Nicola Pretorius)

Ingredients:

  • 100 g sultanas or raisins (both work very well, but I prefer sultanas)
  • 75 ml dark rum
  • 175 g cake flour
  • 30 ml baking powder
  • 2.5 ml bicarbonate of soda (baking soda)
  • 2.5 ml salt
  • 30 g (125 ml) desiccated coconut
  • 125 g salted butter (melted)
  • 150 g caster sugar
  • 2 large eggs
  • 4 small ripe bananas (or 3 large, about 300 g mashed banana)
  • 5 ml vanilla extract

Method:

  1. An hour before you start baking, place the sultanas/raisins and rum in a small saucepan and heat until it comes to a boil. Remove from the heat immediately, cover with a lid, and leave to soak for an hour.
  2. Pre-heat oven to 170 C.
  3. Sift all the dry ingredients together and add the coconut.
  4. In a separate mixing bowl, beat the melted butter and sugar. Now beat in the eggs one at a time, then stir in the bananas, sultanas with rum, and vanilla. Don’t worry if it looks like the mixture has “split”.
  5. Add the flour mixture, a third at a time, and stir well after each bit.
  6. Pour into a loaf tine of about 23 x 13 x 7 cm (9 x 5 x 3 inches) and bake in the middle of your oven for 50-60 minutes. The outside should be a nutty brown colour.
  7. Remove from the oven and let it cool in the tin.

Tip: You can also make beautifully soft muffins from the same recipe, just bake them for about 20-25 minutes.

 

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

Nutty cranberry breakfast bars

18 Nov

Soft and chewey breakfast bars with nuts & cranberries (photography by Tasha Seccombe, styling by Nicola Pretorius)

When I was in primary school, there were a handful of kids whose lunch boxes looked very different from the rest of us. They had these amazing treasure chests filled with biltong, individually wrapped cheese blocks, boxed juice and – behold – granola bars. We envied them at each break time when they casually grazed on their royal snacks. I sometimes tried to swop my very average brown bread sandwiches with them (sorry Mom), with no success, obviously.

Now that I’m a fully grown adult, I still think of granola bars or breakfast bars as a royal snack. They are so luxurious, and I absolutely love making them at home. This specific version is not the hard and crunchy type, it is a soft and chewy version filled with amazing goodies like mixed nuts, cranberries, seeds, honey and banana. It contains no flour, no butter, and no added sugar, believe it or not!

Because this bar is so soft, I dip the bottom in chocolate to provide extra support when it sets, and to add some of that royal touch that I loved so much as a child. I can guarantee some serious envy from your colleagues when you’ll open this snack at tea-time. Jealousy, to be exact.

Enjoy every bite – it’s so delicious you won’t believe that it’s a healthy snack!

Ingredients:

  • 100 g mixed nuts
  • 2 cups all bran flakes, crushed to a volume of about 1 cup
  • 1 cup oats
  • 1/2 cup sunflower seeds
  • 100 g dried cranberries (make sure they don’t stick together)
  • 1/2 t ground cinnamon
  • a pinch of salt
  • 2 ripe bananas, mashed with a fork
  • 1/3 cup honey
  • 80 g dark chocolate

Method:

  1. Pre-heat oven to 180 C.
  2. Roughly chop the nuts, then spread them out on a baking tray. Toast in the oven for 10 minutes, then set aside.
  3. In a large mixing bowl, add the toasted nuts, crushed all bran flakes, oats, sunflower seeds, cranberries, cinnamon, nutmeg and salt. Mix well.
  4. In a small mixing bowl, mix the mashed bananas with the honey, then mix this with the rest of the ingredients in the large mixing bowl.
  5. Line a 23 x 23 cm baking dish with baking paper, then spread out the mixture in the lined baking dish. Smooth the surface with wet hands, pressing down on the mixture to compact it gently. Bake for 20 minutes at 180 C.
  6. Remove from the oven and cool completely in the tin. Remove the uncut slab with lining onto a wooden board, then cut in bars and discard baking paper.
  7. Melt the chocolate carefully over a bain marie or in the microwave, then dip the bottom of each bar in the chocolate (or use a brush to “paint” the bottoms with chocolate). Place these on a clean sheet of baking paper to set. Transfer them to your fridge if you want it to set quicker.
  8. Store in a closed container in the fridge for up to a week.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

Eggs benedict royale

23 Jul

The ultimate Eggs Benedict! (Photograph by Tasha Seccombe)

I’m not a huge breakfast person during the week – I usually prefer some rooibos tea with home-baked rusks when I’m on the go. But give me a lazy late-morning brunch over a weekend and I’m in heaven!

Brunch is not something that you can rush. It should be approached with no regard for time. Take your time to lay the table beautifully, or if you are going to eat in bed, make sure you are going to be extra comfortable with a tray on your lap or a side table. I usually love having baskets full of muffins, scones and croissants for my guests to choose from, with various jams and cheeses and farm butter. For the warm course of the feast, I like to serve really soft scrambled eggs with parmesan shavings and a very small drizzle of truffle oil. I also like extra crispy fried streaky bacon, and sometimes some pan-fried tomatoes.

But for the really special occasions, I love to serve eggs benedict – my favourite breakfast of all time. This is my “royale” twist on the classic eggs benedict: I serve the softly poached eggs on a sliced croissant instead of an English muffin, with loads of smoked Hickory ham, topped with smoked mozzarella. I then grill the lot before I add the poached eggs and warm hollandaise sauce. This is quite a rich breakfast or brunch meal, but the flavour combinations are superb! Serve individually plated servings to a small group of 1-4 guests, not a huge crowd – you need to time your eggs and grilled cheese to be ready at the same time. Your guests will feel really special to be served such a treat!

PS: For the Hollandaise sauce, I take a shortcut and whizz it up in a blender, using warm melted butter. No need to whisk anything on the stove over a double boiler. It makes you want to eat eggs benedict everyday. 🙂

Ingredients for 2 portions:

  • 2 croissants, sliced open lengthways
  • 4 slices of smoked Hickory ham (or a smoked ham of your choice)
  • 100-150 g smoked mozzarella cheese, sliced
  • 4 free range eggs, as fresh as possible
  • 30-45 ml white vinegar, for poaching
  • some chopped fresh parsley for serving (optional)

Ingredients for Hollandaise sauce:

  • 2 egg yolks
  • 15 ml water
  • 15 ml lemon juice
  • pinch of salt
  • 125 ml butter, freshly melted and very warm

Method:

  1. For the sauce: in a small blender, blend/process/whizz the egg yolks, water, lemon juice and pinch of salt for a minute. With the motor running, add the warm melted butter in a very thin, steady stream. Taste and adjust seasoning if necessary. Sauce will thicken on standing – add a teaspoon of warm water and whizz again just before serving, if necessary (I always make this just before serving, it is really best served when freshly made!)
  2. Pre-heat grill of oven and set baking tray 2/3 to the top. Arrange sliced croissants on another baking tray, then top each with 2 slices of ham and enough smoked mozzarella. Grill
  3. While grill is heating up, heat some water (about 5 cm deep) in a small sauce pan on the stove top. Add vinegar and bring to a very slow simmer. With a spoon, stir the simmering water for a few seconds to create a slow whirlpool. Gently break the eggs in the middle of the whirl, only 2 at a time. Simmer very slowly for 3-4 minutes, then remove with a slotted spoon and briefly blot the spoon with the egg on a piece of kitchen paper to remove excess water before arranging on top of the grilled croissant. Top generously with hollandaise sauce.

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe from The Food Fox.

Photography: Tasha Seccombe.

Styling: Nicola Pretorius & Tasha Seccombe.

“His and hers” flapjack stacks with caramel sauce

19 Mar

Flapjack stacks, big and small, with berries or bacon, covered in thick caramel sauce (picture by Tasha Seccombe)

Do you ever make a special breakfast for your loved one on a Saturday morning? I must confess: I rarely do. I usually just relish the idea of not getting up too early over the weekend, planning a day of leisurely Winelands drives with my family or maybe a visit to a market involving minimal effort. Or maybe just a day away from the stove (although the stove is my other longterm lover…).

But wouldn’t it be nice to wake up to the smell of a really special breakfast, made by your loved one? Or better yet: waking up your loved one with a really special breakfast that you made yourself? We don’t need to have special days like Valentines Day to spoil our better halves. I promise you: taking the initiative to treat your guy/girl to a special wake-up treat just might score you the kind of serious brownie points you need. It’s on the same level as surprising him with tickets to the game, or pitching up at her office with a bunch of fresh flowers.

So, whether you are a really hungry bacon-kind-of-guy, or a more dainty blueberry-kind-of-girl (or vice versa), everybody loves flapjacks and no-one can resist thick old-fashioned caramel sauce. This light flapjack batter can make the smallest of Russian blinis, or the largest American pancakes – it is really versatile and easy enough for even an inexperienced cook. All you need is a non-stick pan and a stove-plate on medium heat. The rest is elementary, my dear.

Man-size flapjacks with crispy bacon and thick caramel sauce (picture by Tasha Seccombe)

PS: The caramel sauce is great on EVERYTHING (even on it’s own, eaten with a spoon from the jar). So store it in the fridge and it will keep for at least 2 weeks. Actually, I will be surprised if you have the willpower to keep it that long.

Flapjack batter: (recipe from The A-Z of Food & Cookery in South Africa by Sannie Smit & Margaret Fulton)

  • 500 ml (2 cups) self-raising flour
  • 2,5 ml (1/2 t) salt
  • 10 ml (2 t) sugar
  • 3 eggs
  • 450 ml milk
  • 60 g butter, melted

Method:

  1. Sift flour and salt together in a bowl, then sprinkle sugar over.
  2. Lightly whisk eggs with milk, then pour over flour. Stir until all the flour is moistened, but still lumpy.
  3. Lightly stir in the melted butter.
  4. Heat a non-stick pan over medium heat and spray once with non-stick spray (or lightly wipe with oil). Pour in batter to make pancakes: 15 ml at a time for small flapjacks or roughly 50 ml for large flapjacks. Tip: for large flapjacks I gently spread the batter into a circle just atter pouring it into the pan.
  5. Cook until bubbles start to form on the top, then flip over and cook on the other side until golden brown.
  6. Serve stacks of flapjacks with caramel sauce (or maple syrup) and bacon, or blueberries and whipped cream.

My favourite caramel sauce:

  • 125 g butter
  • 250 ml (1 cup) firmly packed treacle sugar (or soft brown sugar)
  • 250 ml (1 cup) cream

Method:

  1. Melt butter on medium heat on the stove top, then add sugar and stir until dissolved.
  2. Bring to the boil, then boil for 3 minutes (it will look “foamy”) while stirring well.
  3. Remove from heat, then stir in cream. Stir very well until fully incorporated and glossy. Serve hot or at room temperature (sauce will thicken on standing). Store in the fridge.
Facebook
Twitter
Pinterest
Instagram
YouTube