Snoek is favored by local South Africans and is definitely a big part of our food culture. In Cape Town and Western Cape, this deepwater fish is the main ingredient in many dishes ranging from paté to snoekbredie (stew). Snoek can be braaied (bbq) with butter and apricot jam too.
I had a piece of smoked snoek sitting in my fridge and usually I make fish cakes with it, but decided to take it up a notch with this frittata. I love frittatas because they are so versatile in terms of their ingredients. It is also an any time of the day type of meal, hot or room temperature and keeps well in the fridge.
And I must say; I was so enthusiastic to use samphire in this recipe. Samphire also known as sea beans grows wild along the West Coast. Edible wild plants and foraging is an absolute food trend at the moment.
4 baby leeks / 1 chopped onion
2 cloves garlic
100g flaked smoked snoek
3 medium potatoes
6 medium eggs
samphire (optional, you could use asparagus)
1 tbsp chopped fresh dill
Mango atjar to serve
Smoked snoek has a lot of bones, so take your time to flake the fish and set aside. Sweat the leeks in a bit of butter over medium heat until soft and set aside. Peal and slice the potatoes in thin slices, boil until slightly soft, drain and steam dry.
Put the oven on grill.
Add a knob of butter in a medium size non-stick pan (handles of the pan needs to be oven proof) and add the potatoes, sauté for 2-3 minutes. Crack 6 eggs in a mixing bowl and mix it with the soft cooked leeks, samphire and flaked snoek, add milk, dill, salt and pepper. Pour the mixture over the potatoes and scatter chunks of ricotta on top. Cook for about 3 minutes on medium heat and then transfer it to the oven to grill from the top until the frittata has set.
Serve with Mango Atjar
Once you have this Golden Milk you will never want to have those sugar laden, fake tasting powdered hot drinks, you buy from the supermarket again!!!
AKA turmeric milk, it is a fragrant hot drink made from alternative milk like almond milk, soy milk, rice milk or hemp milk. I like to make my own almond milk so thats what I use but I think rice milk would work well too.
This milk is extremely healthy for you and initially I started drinking it for a good nights sleep and to help with digestion. Upon further inspection I learn that there are numerous benefits like anti-inflammatory, detoxify the body, levels out blood sugar and eases joint and muscle pain, just to mention a few.
First I will give you the recipe for almond milk.
1 cup of raw organic almonds
2 cups filtered water for soaking
4 cups filtered water to make the milk
2 pitted date or 2 tsp honey
pinch of salt
Soak almonds in water for 8-48 hours. When you are ready to make the milk drain the almonds. Place the soaked almonds in a blender and pour 4 cups of fresh filtered water in. Add a pinch of salt and one pitted almond. Blend for at least 4 minutes. Put a sieve over a jug that is big enough to keep 4 cups of liquid and muslin cloth inside the sieve. Pour the liquid though the muslin and sieve. Squeeze out any left over liquid in the pulp. Pour the liquid into an airtight glass container and it will last 2-3 days in the fridge. You could also freeze almond milk, read here the correct way to unfreeze it.
2 cups almond milk
1 tsp turmeric
1/2 thumb size ginger sliced
1 tbsp honey or to taste
1/2 tsp cinnamon
2-3 cardamon pods cracked to release aromas
pinch of white pepper optional
1 teabag of rooibos tea optional
1 star anise optional
Place all the ingredients in a medium size pot over medium heat and let all the spices infuse slowly for about 5-8 minutes. Do not boil it. Serve in big mugs and drink before bedtime. I add Rooibos teabags to my Golden Milk as I had a brain wave one night to do so and now it just doesn’t taste complete without it. Rooibos tea is also famous for its health benefits. By adding rooibos you are only making it healthier and tastier.
This recipe serves 2 can be doubled easily.
This is a great little recipe for the 1st day of Spring. So easy and super healthy and sure to help us on the way to our beach bodies!!! Suitable for diabetics and vegans and for all of us looking for a low GI breakfast.
1/2 cup quinoa
1 cup almond milk or coconut milk
2 tbsp honey
1/2 tsp cinnamon
berries, nuts and seeds of your choice
If you are you are using leftover cooked quinoa you can just warm it over the stovetop with a bit of milk, add honey and cinnamon. And add nuts, seeds and berries.
Making it from scratch you should first rinse the quinoa under cold running water . Bring almond milk and quinoa to a boil over low heat and simmer for about 15-20 minutes. When done, add the honey and cinnamon, cover the pan and let the quinoa rest and absorb all the milk
Serve in bowls and garnish with blue berries and pumpkin seeds, a drizzle of honey and a sprinkle of extra cinnamon.
I have been avoiding my blog and my Instagram page for the last couple of weeks. I have been struggling with digestive disorders for the last three years. Battling with stomach ulcers and the removal of my gallbladder. Daily struggles with symptoms like bloating and stomach cramps. I believed that I was managing it well with medication and a healthy diet. I became accustomed with the way I felt; tired, always worring how food will affect me afterwards, in short it was just creating havoc in my life.
I decided to see a Nutritional Therapist and was put on a Elimination Diet. A short term eating plan, eliminating all foods that might cause allergies or digestive problems. None of the following: Gluten, Dairy, Soy, Refined and added Sugar, Peanuts, Corn, Alcohol, Eggs in some cases and Fast Foods.
If you know me or are familiar with my blog you will know; man, oh man, I love ALL kinds of food!! And needless to say its been a difficult 10 days so far, with only another 20 days to go before hopefully reintroducing some of these foods back into my diet.
I came up with this little Seeded Granola Cluster recipe and would 100% make this even after my eating plan is over.
1tsp vanilla powder
1/4 cup sunflower seeds
1/4 cup chia seeds
1/2 cup pumpkin seeds
1/2 cup walnuts
1/4 cup sesame seeds
1/4 coconut shavings
5 date sliced
3tbsp coconut oil
Preheat the oven to 180 degrees Celsius.
Combine all the nuts and seeds in a mixing bowl and add the honey and coconut oil, mix well. Line a baking sheet with baking paper and spread the mixture evenly. Put it in the oven for a bout 20 minutes. Stir it every couple of minutes and watch it carefully so it does not burn.
After it is golden and crispy let it cool down before you put it in a airtight container.
I recommend you double this recipe as it was so so good…. oh and serve with berries and almond milk.
Shakshouka is a Middle Eastern dish served in a cast iron pan or tajine, accompanied by bread to mop up the sauce. I first had it in Turkey and they make it with a garlic sausage. You could easily adapt this recipe to your liking by adding chorizo or making it vegetarian and adding mushrooms instead. The options are endless. This doesn’t have to be served as a breakfast, it could easily be a quick budget friendly dinner too. This is a great way to feed a family or a group of friends coming over for Sunday brunch.
2 cloves of garlic
1 red chill, chopped
1 onion, chopped
1 red pepper, sliced thinly
1 tsp cumin
1 tsp smoked paprika
1 tsp sugar
1 tin chopped tomato
1 tbsp tomato puree
1/2 cup water
1 bay leave
smoked pork cocktail sausages
Heat a bit of olive oil in a large non-stick pan and add the garlic and chilli, fry for about 1 minute. Add the chopped onion and finely sliced red pepper as well as the cumin and smoked paprika. Cook for a few minutes until onions and peppers are soft. Now add the tinned tomato, tomato paste and sugar and give it a good stir. Add the bay leave, thyme and water and turn the heat down to a low simmer with the lid on. Let it simmer for about 20 minutes.
While the sauce is on a simmer, cook the smoked pork sausages in another pan or you can grill them in the oven.
Give the sauce a stir and turn the heat up to medium, break 4 eggs in the sauce and put the lid back on. Cook until the desired softness for the eggs. Lastly, scatter the cocktail sausages over the cooked eggs. This dish must be served with a lovely crusty bread to mop up all the sauce.
This is the kind of Monday Morning Breakfast you make just before you take on the world. The kinda Monday Morning Breakfast where you organize your life, vow to join the gym, make lists and set goals.
250g Packet 7 Grain Medley from Woolworths in South Africa
200g tender stem broccoli
4 boiled eggs
250g haloumi sliced in 1cm slices
1 medium size sweet potato cut in 1cm cubes
1 handful roasted pumpkin seeds
1/2 tsp turmeric
1 tsp grated ginger
2 tbsp tahini
juice of half a lemon
chilli and chives to serve
salt and pepper
Put your oven on grill and cut the sweet potatoes in 1cm cubes, drizzle with olive oil and salt and grill for about 10 minutes until slightly charred and soft. You can also roast your pumpkin seeds at the same time.
Boil 4 eggs to your desired runniness and peal, cut in half and keep aside.
Steam broccoli tender stems.
Put a nonstick pan on medium heat, add a bit of olive oil and 1/2 a teaspoon of turmeric. Fry the haloumi slices until golden on both sides. Remove the haloumi from the pan but leave the turmeric oil in the pan. Now add freshly grated ginger to the pan and fry till fragrant, remove pan from heat and add 2 tbsp tahini to the pan and squeeze about 1 tbsp lemon juice to it, also add salt and pepper. This is the dressing that will be drizzled over at the end.
Remove the 7 Grain Medley from the packet and warm in the microwave for about a minute and a half. Mix the grains and sweet potato and spoon it into the bowls. Arrange the haloumi, broccoli and boiled egg on top. Sprinkle with chilli, chives and pumpkin seeds. Lastly drizzle the turmeric tahini dressing over it.
I would lean towards herbal remedies before taking ove-the-counter medicine any day and think that one should try to use these remedies in a precautionary manner in your every day life. In South Africa we are so fortunate to have at least two herbal teas that grows right here. The most popular being Rooibos and I grew up drinking this even before the hype of its health benefits. Coffee shops throughout South Africa now sell Rooibos cuppuccino and Rooibos lattes that is drizzled with honey. It is made like an espresso but with a concentrated Rooibos. If you ever visit South Africa try a Rooibos cuppuccino or latte. Its truly soothing.
I am actually here to talk about the lesser-known Buchu tea that I used in this Stewed Fruit recipe. The Koisan used to chew these leaves and today we drink it as a tea. This highly aromatic tea is used to treat ailments ranging from arthritis, flatulence to infections. In the food industry Buchu is often used to impart blackcurrant flavour to foods.
I usually enjoy this breakfast on an indulgent lazy Sunday morning, while I potter around my indoor garden and listen to Tom Waits, but by all means listen to your favorite music and potter around in which ever way you choose.
So if you are looking for a superfood breakfast with added medicinal qualities this is the breakfast you are looking for.
1 teabag of Buchu tea or 1 heaped Tbsp of Buchu leaves
1,5 cups of boiling water
250g of dried fruit, stones removed e.g. peaches, prunes, raisins or sultanas
1 stick of cinnamon or cassia bark
1 cardamon pod
honey as desired
1 cup rolled oats
1/2 tsp ground cinnamon
1,5 cups of plain yogurt plus extra for serving
pumpkin seeds for serving
Steep the Buchu in boiling water for about 15 minutes and then pour it over the dried fruit. Let it stand over night so the fruit can plump up.
In a separate container mix the oats and yogurt and you can add 1 table spoon of honey and half a teaspoon of ground cinnamon to the oats. Put the oats in the fridge overnight.
The next morning add the cinnamon stick or cassia bark and cardamon pod to the Buchu infused fruit and bring it to a boil over medium heat. Also add 1 Tbsp honey or as much as you like. Let it cook until the liquid is syrupy.
Let the stewed fruit cool down to room temperature.
To serve, spoon soaked oats, add a bit of plain yogurt and top with stewed fruit and its syrup. Sprinkle with pumpkin seeds.
Enjoy and be healthy!!!