Shakshuka with Potato Pesto Focaccia from Woodstock Bakery

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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.

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Ingredients

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
thyme
1 bay leave
4 eggs
smoked pork cocktail sausages

 

Recipe

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.

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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.
Enjoy!!

 

Get Your Sh!t Together Breakfast Bowl

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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.


Ingredients 

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.

 

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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.

 

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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.

 

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Buchu infused Stewed Fruit with Overnight Oats

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.

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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.

Ingredients

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

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Recipe

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!!!