Category Archives: Breakfast

Apr17

* Banana and Coconut Pancakes with Roasted Stone Fruit and Coconut Yoghurt *

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If you’ve ever had the luxury of eating banana pancakes in Thailand, you’ll know just how delectable they are.  These are a take on the pancakes I chose off the restaurant menus in Thailand time and time again.  Light, fluffy and seriously moreish, they are sure to get you in the good books with whoever put you on the naughty chair (errm, sorry about that, honey).  This recipe is perfect if you have a crowd to feed, as the pancakes keep well in a warm oven in between a couple of paper towels whilst you finish off rest of the batch.  The combination of the pancakes with the roasted stone fruit and coconut yoghurt is such a winner that this is sure to become a Sunday morning staple.

Coconut has received a great deal of press recently. as it is often hailed as a superfood but also has a high content of saturated fat, which is linked to heart disease.   However, coconut  also contains lauric acid, which is a super foodie star.  Lauric acid may help raise good cholesterol levels and is antimicrobial, which supports the immune system.  Coconut also contains vitamin C  and potassium, which coupled with potassium-rich bananas in this recipe, is sure to pack a punch. My advice is to enjoy the benefits of coconut in moderation and head out for an afternoon stroll with your honey to further cement your place in their Good Books.

Pancakes

3 free-range eggs

3 bananas

1/3 of a cup of coconut milk (reserve the cream at the top of the can for the accompanying yoghurt)

2 tablespoons of oat bran

1/3 of a cup of wholemeal flour

3 tablespoons of coconut flakes plus a handful for toasting

A teaspoon of baking soda

A teaspoon of cinnamon

A teaspoon of vanilla paste, a vanilla pod or 1/2 a teaspoon of vanilla extract

Coconut oil for cooking

Measure the dry ingredients into a bowl, mix together and form a well in the centre.   Mash the bananas and put aside.  Beat the eggs until nice and fluffy and add the coconut milk and vanilla.  Add the bananas and then place all the wet ingredients in the well and mix until combined.  Heat a small amount of coconut oil in a pan and spoon the batter into the pan.  N.b. these pancakes tend to flip better if they are smaller, usually 3 in the pan at once works a treat.  Cook until the upper side is covered with bubbles.  Turn the pancakes and cook the other side until golden brown.  Place on a plate in between two paper towels and rest in a warm oven.  Repeat with the rest of the batter until you have a mound of delicious pancakes.

 

Roasted Stone Fruit

3 – 4 nectarines

3 – 4 plums

A tablespoon of apple syrup, agave or pure maple syrup

1/2 a teaspoon of vanilla paste or vanilla essence

The zest of a lemon

Heat the oven to 180°C.  Cut the stone fruit into halves or quarters depending on size and place in an oven dish.  Mix the syrup/agave with the vanilla and lemon zest and drizzle over the fruit.  Bake in the oven for 20 – 30 minutes until perfectly roasted.

 

Coconut Yoghurt

A cup of yoghurt

A tablespoon of honey, melted

Coconut cream from the top of the can of coconut milk

Mix all of the ingredients together and put in small ramekins.

 

To serve:  Stack the pancakes on a plate, add a good serve of roasted fruit and arrange the ramekin of coconut yoghurt so that it looks pretty.  Garnish with toasted coconut flakes and a fresh sprig of mint from the garden.  Drizzle apple syrup or maple syrup over pancakes and devour.

Serves 2, with leftovers for snacking on later (if you’re lucky).

 

Apr2

* Coconut Shimmy *

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Yipee, the sun is back on!  It’s time to kick back on the patio with this tangy and über-hydrating Coconut Shimmy and make the most of these sunny afternoons.  It’s fruity, creamy and contains no sugar, soy or dairy – just pure super food goodness from the earth.  This Coconut Shimmy is especially good if you’ve just had a work out or a footloose and fancy free night on the town, as the main ingredient is coconut water and just in case you have not heard what amazing stuff this is, take note.  Coconut water is the clear liquid from young, green coconuts.  It is a natural, isotonic drink with the same level of electrolytic balance as we have in our blood, so it will replenish your body back to perfection.  Coconut water contains many essential vitamins and minerals, has a high potassium content and is oh so naturally sweet.  So, even as the nippier autumn kicks in, this dreamy refreshment will transport you back to that summer holiday by the sea, whilst giving you the bang to get outside and frolic in all of the pretty leaves.

300 mls of coconut water

1/2 a cup of fresh pineapple chunks

A few sprigs of fresh mint

A 1cm piece of ginger

A squeeze of lime or lemon juice

A few ice cubes if you need some cooling

Put all of the above ingredients in a blender and crank it on its highest setting.  Serve in the sun with your nearest and dearest.

Jan11

* Quinoa Porridge with Flaxseed *

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Quinoa Porridge with Flax Seed

Quinoa is an ancient grain-like seed cultivated by the Incas over 5000 years ago.  It is a superfood, full of phyto-nutrients, antioxidants and can help balance your blood sugar.  Not only is quinoa extremely versatile to cook with, it is also easily digestible and packed with high quality protein and fibre.  Most importantly, it’s totally yummo.

I make this porridge all year round in many different variations, depending on mood and season.  I like to add a zesty orange-infused dried fruit mix from the bulk bins in the supermarket (thanks to our beloved Alison Holst) consisting of cherries, goji berries, golden sultanas and cranberries.  You can add whatever you feel like on the day to the porridge, like fresh, frozen or dried fruit and berries etc.    The dried fruit is added at the beginning of the cooking process and the fresh and frozen fruit slightly  later on.  There are different types of quinoa, including red, black and the standard cream colored variety.  The red variety is slightly crunchy, has a mildly bitter flavour and also needs to be cooked for a few minutes longer than the standard variety.

I usually make quinoa porridge at night whilst I’m preparing dinner and have the time to keep an eye on the pot, as it requires a stir every five or so minutes.  I simply reheat it in the morning and add a dash more milk if needed.  I generally use oat milk, but you can use any milk that takes your fancy.  This serves two people, but double, triple or even quadruple the recipe to your heart’s content.


1/2 a cup of quinoa, thoroughly washed

1 1/2 cups of milk of your choosing (diary, oat, soy, almond…)

1/2 a teaspoon of cinnamon

A pinch of Himalayan rock salt (optional)

A handful of dried, fresh or frozen fruit of your choosing

Yoghurt, ground flaxseed and raw nuts to serve

Rinse quinoa thoroughly in a fine-mesh strainer under cold running water.  Place in a small pot and cover with milk.  Add cinnamon, salt and dried fruit. You can add fresh or frozen fruit now or slightly later during the cooking process if you prefer.

Slowly bring to the boil and leave to simmer for 15 minutes, stirring every 5 minutes or so.  Take off the heat and put the lid on, allowing porridge to sit for a further 5 minutes.

Serve with yoghurt, ground flaxseed and raw nuts for a breakfast that packs serious punch.

Serves 2.

Jan6

* Central Otago Fruit Salad with Manuka Honey Yoghurt *

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Central Otago Fruit Salad with Manuka Honey Yoghurt

After spending New Years at Lake Hawea, Central Otago, we picked up some glorious fruit from a roadside stall in Roxburgh on our journey home.  Central Otago is famous for its luscious cherries and stone fruit and this fruit salad is a celebration of summer in Otago.  This fruit salad is bursting with potent antioxidants and the addition of Manuka honey will give your body the power to destroy destructive microorganisms, viruses and bacteria.   This dish is perfect as  a light breakfast or a healthy dessert.

Fruit Salad                                                         DSCF8244

4 peaches

4 nectarines

2 handfuls of raspberries

2 handfuls of cherries

Fresh mint to garnish.

Cut the nectarines and peaches in a rustic fashion and put in a bowl.

Place raspberries and cherries evenly over stone fruit.

Garnish with fresh mint from the garden.

Manuka Honey Yoghurt

2 cups of plain yoghurt

1 tablespoon of active Manuka honey

A few drops of vanilla extract or a smidgen of vanilla paste

Chopped almonds and dried apricots

Heat up Manuka honey in the microwave for 20 seconds or until honey is a runny consistency.

Put yoghurt in a serving bowl and stir in vanilla paste/vanilla extract until well mixed.

Swirl Manuka honey into yoghurt by stirring in gently with a spoon.

Garnish with chopped almonds and dried apricots.

Lay fruit salad and Manuka honey yoghurt on the table and let everyone help themselves.  Serves 4.