OMELET LEKKERTE


OMELET LEKKERTE
3 eiers
15 ml vars broodkrummels
15 ml melk
5 ml pietersielie
1 aartappel, gaar en in blokkies gesny
15 ml gekapte ui
15 ml kaas, gerasper
15 ml olie
sout en peper

Klits eiers goed.
Voeg al die ander bestanddele by en roer goed.
Giet in 23 cm warm pan, gespuit met kossproei.
Bak 2 min tot onderkant gaar is, lig die kante van tyd tot tyd dat die boonste rou eiermengsel onderin kan loop.
Bedien met ‘n vulsel van jou keuse, ek het van die oorskiet maalvleis van die vetkoeke gebruik OF
Vou die omelet en sit voor saam met vars roosterbrood en pangebraaide kersietamaties.
Foto: Frieda Greyling




BREAKFAST ROSTI


BREAKFAST ROSTI
However I find them too heavy for breakfast. We will have as a brunch or evening meal with salad.
The Rösti itself is seriously yummy so I make extra and keep in fridge. My daughter loves them hot or cold just as they are. I hope you enjoy them too.

2 medium potatoes peeled and grated (i peel and slightly parboil, cool and then grate)
1 small onion peeled and grated (i like onion so I double)
125 g gluten free flour
5 ml baking powder
Salt and ground black pepper (i add Italian herbs)
2 eggs beaten
250 g chopped bacon fried and drained on paper towel OR you can substitute the bacon with mushrooms
100g cheddar cheese grated
60 ml chopped fresh parsley
Oil for drying
Poached eggs for serving

Combine grated potato and onion in a bowl.
Sprinkle over the flour,baking powder and seasoning to taste and mix through.
Add the eggs and mix well.
Fold through the bacon,cheese and parsley.
Heat a little oil in a frying pan. Drop spoonfulsof the mixture into the pan.
Flatten with the back of a spoon (so they are not too thick).
Fry over medium heat until golden brown, then turn and cook until golden brown on the other side.
Drain on paper towel.
Serve topped with a poached egg.
Recipe and photo:  Diana Faith Du Plessis-Swart




SAVORY, SHREDDED KOHLRABI AND CHILLI-SPREAD PANCAKES


SAVORY, SHREDDED KOHLRABI AND CHILLI-SPREAD PANCAKES
Savory, shredded kohlrabi and chilli-spread pancakes, served with poached eggs and fresh avocado
Pancakes
Shred 170 g of kohlrabi root bulb : 45.9 calories (for 2 ppl)
22.95 calories per person
1 cup of all-purpose flour : 455 calories (227.5 calories per person)
Maldon salt to taste : 0 calories
1 tbsp chili spread : 75 calories ( 37.5 calories per person)
1 tsp garlic powder : 10 calories (5 calories per person)
Mix flour, shredded kohlrabi root, salt, and chili spread with 2.5 cups of water. Beat by hand until it forms a smooth consistency. Heat pan on medium-high and spray with cooking spray (4 calories). Cook through on lower heat until golden brown and flip over. Same with other side . Cut into 4 quarters.

Poached eggs: put 3 eggs per person into pan with heated water and 1 tbsp vinegar (0 calories)
Poach till medium-soft.
Drain on paper towel when done. Add maldon salt to taste (0 calories).
Per egg : 78 calories
I topped mine with pepper as well. 0 calories
Per person : 234 calories
One fresh avocado per person, halved : 117.5 g
Calories per person : 216
Calories per person for meal : 742.95
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton




NUTELLA OATMEAL WITH SLICED ASIAN PEARS AND FRESH BLUEBERRIES


NUTELLA OATMEAL WITH SLICED ASIAN PEARS AND FRESH BLUEBERRIES
50 g of oatmeal : 34 calories
½ an Asian pear, sliced : 58 calories
¼ cup fresh blueberries : 21.25 calories
Nutella (chocolate-hazelnut butter) : 2 tsp : 66.66 calories
179.91 calories
Cook oatmeal with ½ cup of water on stove top. Add Nutella and a pinch of maldon salt (0 calories).
When cooked, serve with sliced Asian pear and fresh blueberries.

***Whole-wheat sourdough toast with smashed fresh avocado and poached eggs
Whole-wheat sourdough : 114 calories for one medium slice
Smashed avocado : 50g : 80 calories
Lemon juice : 0 calories
Maldon salt and black pepper mix : 0 calories
Eggs: 78 calories each

Poach eggs in white vinegar water to desired softness. Drain on paper towel. Add maldon salt and pepper mix to taste.
Smash avocado with ½ tbsp real-lemon lemon juice.
Top with two poached eggs, maldon salt and pepper sprinkle to taste.
This dish : 350 calories
If you use 1 tsp butter on toast : Add another 34 calories
Recipe and photo: Annie Goussard Newton




HEALTHY BREAKFAST GRANOLA


HEALTHY BREAKFAST GRANOLA
I make my own granola with my Weet-Bix. Its super healthy and wholesome.
I use:
8 pieces of weetbix
3 tablespoons of honey
½ cup of desiccated coconut
½ cup of almonds

I bake this for 5 minutes on 200ºC.
Let it cool down and store a glass jar. It should have a tight lid.
Recipe and picture:  Yasmeen Ibrahim




HEALTHY BREAKFAST WITH KIELBASA SAUSAGE


HEALTHY BREAKFAST WITH KIELBASA SAUSAGE
Healthy breakfast: poached eggs, smoked kielbasa sausage with sautéed red onions, topped off with fresh avocado.
145 g smoked kielbasa sausage: 328 calories for 2 ppl
164 calories per person
Red onion : 140g : 51.8 calories
Poached egg: 71 calories : 213 calories for 3 eggs per person
Whole avocado : 322
calories
Lime juice : 1 tsp 1 calorie
Sourdough toast : 110 calories medium slice
Butter: 2 tsp : 68 calories

Heat pan with water and 1 tbsp white vinegar.
When water at medium heat, turn to low.
Add eggs. Don’t stir. Just stick in a big spoon + and make sure eggs don’t stick anywhere on bottom. Minimum action to secure whole eggs.
Scoop onto paper towel to drain. Add salt and pepper to taste.

Kielbasa:
Sauté onions and kielbasa in lime juice.
145 g smoked kielbasa sausage: 328 calories for 2 ppl
164 calories per person
Red onion : 140 g : 51.8 calories
Poached egg: 71 calories : 213 calories for 3 eggs per person
Whole avocado : 322 calories
Lime juice : 1 tsp 1 calorie
Sourdough toast : 110 calories medium slice
Butter: 2 tsp : 68 calories
Add fresh avocado to plate before serving.

Heat pan with water and 1 tbs white vinegar.
When water at medium heat, turn to low.
Add eggs. Don’t stir. Just stick in a big spoon + and make sure eggs don’t stick anywhere on bottom. Minimum action to secure whole eggs.
Scoop onto paper towel to drain. Add salt and pepper to taste.

895.8 calories per person.

We often have a huge breakfast, especially when we know we may have to work through lunch on a given day. This is a healthy way to give yourself that needed energy to sustain focus on work for a while.
Recipe and photo: Annie Goussard Newton




LAE KOOLHIDRATE ONTBYT


LAE KOOLHIDRATE ONTBYT
Chia pudding:
1 blik klappermelk
6 eetlepels chia saad
3 eetlepels Xylitol of Stevia
5 ml vanilla essence
kaneel na smaak

Meng alle bestanddele saam en los in yskas oornag. Dien op met blueberries, aarbeie of klapper stukkies.
Resep geplaas deur Chireen Buitendag
Foto: Chireen Buitendag




QUINOA PEANUT BUTTER PORRIDGE WITH POACHED CARDAMOM PEARS, HAZELNUTS AND DRIED CRANBERRIES


QUINOA PEANUT BUTTER PORRIDGE WITH POACHED CARDAMOM PEARS, HAZELNUTS AND DRIED CRANBERRIES
200 g of Duchesse d’Angouleme Pear
1 teaspoon cardamom
100 g quinoa flakes
1 tablespoon powdered peanut butter
1/2 teaspoon Maldon sea salt
1 tablespoon royal jelly in honey
50 g of whole hazelnuts, panfried in cooking spray
40 g of dried cranberries

Add 1.5 cups of water to the quinoa flakes and bring to a boil. Once boiling, immediately reduce heat to low. Add royal jelly honey, dehydrated peanut butter powder and salt. Stir through. In separate small pot, boil pears for 1.5 minutes, add cardamom. Add this to porridge mix. In small pan, brown whole hazelnuts. Dish porridge into two porridge bowls. Top with hazelnuts and dried cranberries.
Recipe and photo: Annie Goussard Newton




TAMATIE EN EIER MENGELMOES (SHAKSHUKA)


TAMATIE EN EIER MENGELMOES (SHAKSHUKA)
Eerste probeer slag. Kan die dis enige tyd van die dag geniet.
Bedien 2 – 4 mense
Kook tyd: 30 – 45 min
1 ui
1 pakkie sampioene
1 pakkie “diced bacon” spek
1 tamatie
1 blikkie tamatie en uie smoor
5 eiers
klein bietjie tamatie sous
klein bietjie blatjang, vir die soetigheid
½ koppie water
sout en peper na smaak
knippie barbecue spice
chilli flakes

Verhit pan met bietjie olie en begin uie braai, wanneer uie half gaar is, gooi sampioene en spek in en kook tot gaar.
Voeg gekapte tamatie by en klein bietjie water en kook tot sag. Voeg nou blikkie tamatie en uie smoor, blatjang, tamatie sous, sout en peper, knippie barbeque spice en die res van water by en kook tot lekker dik “smoor”.
Maak klein ronde spasies in die smoor en gooi die eiers in daardie spasies. Sit deksel op en kook tot eiers gaar is, maar eier geel nie hard nie. Moet nog lekker loop.
Bedien met lekker broodjie.
Dit is heerlik.
Kan enige vleis gebruik of hoef nie vleis te gebruik nie.
Foto en resep: Quintus Lou Gerber




POACHED EGGS BREAKFAST


POACHED EGGS BREAKFAST
Healthy breakfast: Poached eggs with garlic sausage , sautéed alfalfa sprout, fresh basil leaves and green chilies, sweetened with apricot preserve. Served with a side of smashed avocado with salt and pepper and lemon juice.
Heated a deep pan with water and 2 tbsp white vinegar. When hot and just before boiling, break eggs into water. Turn down the stove, if you like them soft, and do not disturb them unless it is to gently move them off and away from bottom of pan. The less you interfere with them, the more perfect they turn out. When at your desired and preferred level of cooking ito of being poached, gently scoop each out onto a plate. Add salt and pepper to taste.

Smash avocado and add lemon juice, salt and pepper to taste.
In magic bullet, pulse basil leaves and green chili pepper.
In a pan, add cooking spray, and start sautée-ing garlic sausage, when almost done, add alfalfa sprouts, apricot jam, and mix through pepper and basil purée. Add salt and pepper to taste.
Serve eggs on sourdough toast .
Poached eggs: 143 calories per 100 g
Avocado: 160.1 calories per 100 g
Sautéed bean (alfalfa) sprouts: 23 calories per 100 g
Lean garlic sausage: 175 calories per whole ring
Basil leaves: 22 calories per 100 g
Green chilies: 40 calories per 100 g
Lemon juice: 3 calories per 100 g
Sourdough bread: 110 calories per medium slice
Apricot preserve: 48 calories per tbsp
Butter: 34 calories per 1 tsp
In this meal: I used 1297 calories for 2 ppl
648.5 calories per person depending on portion sizes.
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton