Cottage cheese is having its glow‑up moment! From high‑protein pancakes to a delicious chocolate mousse, these viral recipes prove that getting more protein can be deliciously simple. 

Cottage cheese pancakes 

Your pancakes just got a protein‑packed plot twist, courtesy of TikToker Rachel Mansfield. This American‑style stack calls for only four ingredients: cottage cheese, eggs, oatmeal and a pinch of salt. Blend until silky smooth, ladle onto a hot pan and in minutes you’ll have fluffy, protein‑rich pancakes ready to devour. Got a sweet tooth? A drizzle of golden syrup and a handful of fresh berries make the perfect finishing touch. 

@rachlmansfield 4-ingredient COTTAGE CHEESE PANCAKES! the pancake recipe we go to over and over again and the most popular pancake recipe on my website #cottagecheese #cottagecheesepancakes #breakfastideas ♬ Love You So – The King Khan & BBQ Show

Cottage cheese flatbread 

A delicious and easy flatbread recipe? Yes, please! As expected, we learned all about it on our TikTok For You pages. The best part? You only need two ingredients: cottage cheese and eggs. The recipe is delightfully simple: toss cottage cheese, two eggs and your favourite seasonings into a blender, pour the mix onto baking paper and let the oven work its magic for 35 minutes. The result is a protein‑packed flatbread that’s fluffier than your feed. 

@whatmollymade Viral cottage cheese flatbread! Recipe It’s 10/10! What you need: 1 cup cottage cheese 2 eggs 1 tsp garlic powder 1 tsp Italian seasoning Add everything to a blender and blend until smooth. Pour onto a 9×13 parchment lined baking sheet. Bake at 350 for 35 minutes. Cool for 10 minutes! This makes 2 flatbreads. *If you only have a half sheet pan, double the recipe (same cook time). Youll have 4 servings! #cottagecheese #viral #lowcarb #highprotein ♬ original sound – Molly Thompson

3-Ingredient cottage cheese chocolate mousse 

Got cottage cheese in the fridge and a sweet tooth to tame? Whip up this dreamy dessert with just three simple ingredients: cottage cheese, a scoop of cacao powder and a drizzle of honey or maple syrup. Blend until silky smooth and – voilà! – you’ve got a rich, decadent chocolate mousse ready in minutes. No wonder cottage cheese is the viral chameleon of your fridge.  

@cookingwithcar 3 ingredient #chocolatemousse #cottagecheeserecipe #healthydessert #ReadySetLift #highproteindessert ♬ original sound – xxtristanxo

Photography: Freepik

The post Viral TikTok cottage cheese recipes you’ll love appeared first on MyKitchen.

Take a trip to the Middle East with only one bite of these sticky, sweet filled pancakes.

Rose and orange custard pancakes

Makes 16 

Ingredients

1 tsp (5ml) instant dry yeast
1 tsp (5ml) sugar
1½ cups (375ml) lukewarm milk
1 cup (150g) flour 
½ cup (168g) semolina flour
¼ cup (60ml) water  

For the filling 

1 cup (250ml) cream
1 cup (250ml) milk
¼  cup (60ml) condensed milk 
⅓ cup (40g) cornflour
½  cup (125ml) water
2 tsp (10ml) rose water
2 tsp (10ml) orange blossom water  

For the syrup  

1 cup (200g) sugar
½  cup (125ml) water
1 Tbsp (15ml) lemon juice
1 tsp (5ml) rose water
1 tsp (5ml) orange blossom water
1 lemon, zested
6-8 small dried rose petals, crushed, to decorate
¼ cup (60ml) pistachio nuts, finely chopped, to decorate  

Method

1. For the pancakes, combine the yeast, sugar and milk in a bowl, then set aside until frothy. 
2. Place the flours into a mixing bowl, add the yeast mixture and mix to combine.
3. Allow the mixture to rest in a warm area for about 20 minutes to 1 hour. 
4. Heat a non-stick pan on a medium heat and spray with non-stick spray. 
5. Pour about 1/4 cup of the pancake mixture into the pan and allow to cook only one side. Once the top part has formed bubbles and is no longer raw, the pancake is ready. Fold together the two edges then pinch together to form a cone shape. 
6. For the filling, place the cream, milk and condensed milk in a medium-sized pot over medium heat.
7. Mix together the cornflour and water to form a slurry. 
8. Once the cream mixture is steaming, add the cornflour slurry and allow it to cook until boiled and thickened, about 10-12 minutes. Stir regularly to prevent the mixture from burning. 
9. Once thickened, turn off the heat and add the rose and orange blossom water.
10. To finish, place the sugar, water and lemon juice in a small pot over a high heat. Boil for about 5 minutes. Turn off the heat then add the rose and orange blossom water. Set aside to cool slightly. 
11. Fill pancakes with the filling and drizzle with the syrup. Sprinkle the front part, alternating with various toppings such as lemon zest, dried rose petals and pistachio nuts. 

Cook’s tip: When using cornflour as a thickening agent, the mixture must boil for the cornflour to cook completely. Otherwise your filling will have a grainy mouthfeel.   

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Rooibos and vanilla custard slices

The post Rose and orange custard pancakes  appeared first on MyKitchen.

Kimchi is all the rage! We break down the science behind the good-for-the-gut fermented food and all the ways it can enhance your meals as well as your health. 

Kimchi is a Korean staple that has been around for millennia. This fermented pickle is often seen on most dinner tables as a side to any main dish, or simply accompanied by rice. Today kimchi takes over 200 forms but regardless of the main ingredient or spice that differentiates one from the next, it symbolises more than just food. Kimchi represents the essence of Korean culture and history.  

This dish came to be out of the pure need for survival. The long, cold winters meant food would not last long, and farmers needed a way to ensure their produce would not go to waste. Over time, it was realised that by adding salt and bottling food, a process that encouraged the growth of beneficial bacteria, food could be preserved through fermentation for extended periods. 

In the last 5-10 years, kimchi has become a buzz word in the western world. It’s been labelled as one of the world’s healthiest foods due to its incredible levels of fibre, essential vitamins, minerals and antioxidants that all contribute to the functioning of the body in endless ways.  

Kimchi is made through the process of fermentation. Tiny bacteria living on fresh food break down the food’s sugars into acids through the absence of oxygen. With kimchi, for example, fresh cabbage is chopped up, added to a large bowl and covered with a salty brine. This salt assists the bacteria by drawing out all the water within the cabbage, releasing sugars. The bacteria already living on the cabbage then feed on these sugars, thus beginning the fermentation process.  

After rinsing, flavour is added through pastes, sauces, spices and extra ingredients massaged into the cabbage. It is then packaged and sealed away from the workings of oxygen – this is done so that the bacteria is able to continue doing its job. After only a few days, the kimchi will be ready for sampling, but it can also be left to ferment for a few more months. The taste of kimchi tends to vary depending on ingredient, flavouring and length of fermentation but it is generally fresh, packing a punch of acidity and saltiness. It can be spicy, umami, garlicky, zesty -the options are endless!  

Patience for progress 

After 3 days: Tap the jar to see if any bubbles rise to the top – this is an indication that the fermentation process is doing its thing. Taste and smell for tanginess: Looking for more punch? Allow to ferment outside the fridge for an additional two to three days before returning to the fridge.   

Once it’s stored in the fridge, do another taste test: The kimchi will continue to ferment in the fridge at a much slower rate. The level of spiciness will mellow down.   

Ferment frenzy  

Keep an eye out for these fermented gut-loving foods.  

Sauerkraut – Made from cabbage, this is less complex and spicy than kimchi and is fermented significantly longer.  

Kefir – A fermented drink made using milk and kefir grains. Kefir grains contain tons of micro bacteria and yeast which are fermented to make kefir.  

Kombucha – A sweet cold drink made using tea and what is called a “scoby”. Scoby is another type of live culture made from bacteria and yeast. Combined with the sugar in the tea, over a few months it produces the distinctive carbonation kombucha is famous for.  

Miso – A paste made from fermented soybeans used in Japanese cooking -perfect for creating that incredible umami flavour.  

Sourdough – Made from flour, water, salt and a culture called “sourdough starter”, real sourdough bread gets its nutrition from the wild yeasts and lactic acid in the starter.   

Pickles – Not all pickles are fermented (this is because many of them are only made with vinegar). Look for pickles jarred in a salt brine.   

Yoghurt – This food is filled with healthy bacteria that balances out the body.  

Kimchi & rice pancakes with garlicky greens  

Serves 3-4  

Serve with Kewpie mayonnaise (Japanese mayo) to cut through the spice.   

Ingredients 

For the pancakes  

1 onion, grated 
2 cloves garlic, finely chopped 
1 1/2 cups homemade or store-bought kimchi 
3 eggs 
1 Tbsp soy sauce 
4 spring onions, sliced 
2 cups cooked brown basmati rice 
3/4 cup cake flour 
Salt and milled pepper 
Oil, for frying  

For the greens  

1 Tbsp sesame oil 
1 Tbsp canola oil 
150g tenderstem broccoli 
200g baby pak choi 
200g fine green beans 
2 cloves garlic, sliced 
Handful sesame seeds, for serving 
Sliced red salad onions, for serving  

Method 

1. Fry onion until softened, about 6-8 minutes. 
2. Add garlic and fry for another minute. Set aside. 
3. Drain kimchi, reserving liquid, then chop into small chunks. 
4. Combine kimchi in a mixing bowl with 2 Tbsp preserving liquid and fried onion mixture. 
5. Add remaining pancake ingredients to create a batter. Season. 
6. Heat 1 Tbsp of oil in a pan over medium heat. Add a ladle of the batter and swirl the pan to spread it over the base. 
7. Fry pancake for about 3-5 minutes per side until crisp. Drain on kitchen paper and season. Set aside. 
8. Repeat with remaining batter. 
9. In a separate pan, heat sesame and canola oil. 
10. Flash-fry greens with garlic for 2-3 minutes until slightly wilted. 
11. Serve pancakes topped with greens, sesame seeds and salad onions. 

Words: Sjaan van der Ploeg  

Recipes & photography: Fresh Living Magazine 

The post The key to making kimchi  appeared first on MyKitchen.

For my little picky eater, my usual tactic involves sneakily adding oats to her pancakes, and surprisingly (read thankfully), she enjoys eating any green foods. This allows me to cook noodles with vegetables instead of relying on pre-packaged flavours. Here are my two recipes that ensure a good start and end to the day.  

Mini oat pancakes 

Ingredients

1 large free-range egg 1 cup milk
½ cup cake flour
Salt to taste 
½ cup crushed oats
1 tsp baking powder
200g blueberries + extra for serving (optional)
Olive oil, for frying
4 Tbsp plain double-cream yoghurt, for serving 
Seasonal fruits, for serving  

Method

1. Whisk together egg and milk. 
2. Combine dry ingredients in a large mixing bowl.
3. Slowly pour into egg mixture while whisking to create a lovely, smooth batter. Fold through the blueberries, if using.
4. Put a large pan on a medium heat and after a minute or so, add ½ tablespoon of oil. 
5. Carefully tilt the pan to spread the oil out evenly. Add a few ladles of batter to the pan to create little pancakes, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake. Cook for 1-2 minutes, or until little bubbles appear on the surface and the bases are golden. Flip and cook until both sides are golden. Remove and keep warm, while repeating with the rest of the batter.  
6. Serve the pancakes straight away, topped with a dollop of yoghurt, and some extra berries or fruit, if you like. 

Udon veg-loaded stir-fry  

Ingredients

For the sauce 

3 Tbsp dark soy sauce
2 Tbsp oyster sauce 
1½ Tbsp brown sugar
1 Tbsp rice vinegar
  

2 Tbsp vegetable oil
½ cup broccoli florets
½ cup button mushrooms, sliced 1⁄2 cup mangetout or sugar snap peas, halved lengthwise
½ red bell pepper, cut into thin strips
1 onion, sliced thinly
4 spring onions, cut into 5cm pieces
200g cooked udon noodles
3 cloves garlic, minced
Salt and milled pepper
Handful fresh coriander leaves  

Method

1. Combine sauce ingredients together in a small jar, seal with a lid and shake well. Set aside.
2. Heat oil in a large cast-iron pan or wok over medium-high heat. Once the oil is shimmering hot, add the broccoli, mushroom, mangetout or sugar snap peas, peppers and onion in batches, making sure not to overcrowd the pan, and stir-fry for 2-3 minutes each, or until slightly crisp and tender. Remove and cook remaining veggies in the same way.  
3. Return all the vegetables to the pan along with noodles, sauce, garlic and seasoning and cook for another 1-2 minutes, tossing to coat noodles and veggies in the sauce. 
4. Top with coriander and serve with freshly milled pepper. 

Words & recipes: Ntiyiso Makhabela 

Photographs: Fresh Living Magazine 

The post Eating for exams: Mini oat pancakes recipe appeared first on MyKitchen.

Your dad is in for a treat! Whether a hearty breakfast, tasty lunch or decadent dessert, try one (or more!) of these recipes to spoil him with a yummy home-cooked meal.  

Breakfast 

Pap pancakes with bacon jam 

Makes 12 // Cooking time: 45 minutes 

Ingredients 

¼ cup (60ml) + 2 Tbsp (15ml) maize meal
¼ cup (60ml) + 2 Tbsp (15ml) flour
1½ tsp baking powder
¼ cup (60ml) grated Cheddar
Salt and pepper
½ cup (250ml) milk
½ cup (250ml) amasi
1½ (22ml) Tbsp butter, melted
1 egg  

For the bacon jam 

½ cup onion marmalade
200g bacon, chopped and fried  

For serving 

Rocket
Sliced avocado
Cherry tomatoes 

Method 

1. Mix the maize meal, flour, baking powder and cheese together. Season well.
2. In a separate bowl, whisk together the milk, amasi, butter and egg.
3. Whisk the wet ingredients into the dry ingredients until well-combined and lump-free.
4. Lightly grease a non-stick pan and place over low-medium heat. 
5. Add spoonfuls of batter, frying each pancake for 1–2 minutes on each side, until golden brown and cooked through.
6. Make the jam by mixing the marmalade and half the bacon bits.
7. Serve pancakes topped with bacon jam, reserved bacon bits, rocket, avocado and

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Pea croquettes with poached eggs and salmon 

Serves 2 // Cooking time: 50 minutes + cooling time 

Ingredients 

1 small potato
¾ cup (175ml) peas
¼ cup (60ml) grated Parmesan
2 Tbsp (30ml) chopped chives
1 Tbsp (15ml) flour
1 egg yolk 
2 eggs 
1 cup (250ml) breadcrumbs
Vegetable oil, for frying 

For the creamy caper dressing 

Handful chopped parsley
½ cup (125ml) mayonnaise
Juice of ½ lemon
1 Tbsp (15ml) chopped capers  

To serve 

2 eggs
200g smoked salmon 

Method 

1. Cook the peas and potato. Peel the potato, then mash and measure out 1 cup. Leave both to cool.
2. Mix the mashed potato, peas, Parmesan, chives, flour and egg yolk. Roll into small balls.
3. Chill in the fridge for at least 2 hours.
4. Beat the eggs in a bowl. Place the breadcrumbs in another bowl.
5. Pour oil into a pan 2cm deep and heat to medium-high.
6. Dip the chilled balls in egg, then roll in breadcrumbs. 
7. Working in batches, fry them, turning often, until golden brown and crisp (about 3–4 minutes). Drain on paper towel.
8. Combine all the dressing ingredients.

To serve 

1. To poach the eggs, bring a pot of water to a simmer and add a drop of vinegar. 
2. Crack each egg into a separate cup. Stir the water to create a whirlpool and tip in an egg.
3. Cook for 3–5 minutes, then remove with a slotted spoon. Repeat.
4. Serve the croquettes with poached egg and salmon, drizzled with creamy caper dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za 

Lunch 

Chargrilled steak with chimichurri and shoestring fries 

Serves 4–6  // Total time: 30 minutes 

Ingredients 

2 rump steaks (700g each), at room temperature
Salt and pepper
Olive oil  

For the chimichurri 

2 cloves garlic, finely minced 
1 red chilli, deseeded and finely chopped
40g finely chopped parsley 
1 tsp dried oregano 
½ tsp coarse salt 
Pepper
3 Tbsp red wine vinegar 
⅓ cup olive oil  

For the shoestring fries 

6 potatoes, peeled 
¼ cup flour
Oil, for frying
Sea salt 

Method 

1. Pat down the steaks using paper towel. Season both sides evenly, drizzle with a bit of olive oil and massage into the steak.
2. Heat a griddle pan (or grill or braai) to high heat.
3. Cook the steak (one at a time, depending on the size of your pan) for 3–4 minutes to create a caramelised exterior.
4. Turn the steak and cook for another 3–4 minutes to medium-rare (or your desired doneness). 
5. Rest the steaks on a wooden board for 10 minutes before slicing.

For the chimichurri 

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press the ingredients together.
2. Add vinegar and oil and stir through. Taste and season as needed.

For the shoestring fries 

1. Using a mandolin slicer (or a very sharp knife), cut the potatoes into very thin slices. Then cut the slices into long thin matchsticks.
2. Heat a pot of oil until very hot – test it by adding one chip to the oil; if it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Fry in batches until golden and crispy. (Be careful not to overcook or burn them.)
5. Remove using a slotted spoon and place on a paper towel to drain. 
6. Sprinkle the fries with sea salt.

Cook’s note:
Slice your steak and top with a drizzle of chimichurri. Serve with fries on the side (with mayonnaise or tomato sauce if you like). Enjoy! 

Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za 

Spiced Moroccan lamb meatballs with couscous 

Serves 6 // Cooking time: 30 minutes 

Ingredients 

1kg lamb mince
1 onion, finely chopped
1 Tbsp (15ml) paprika
2½ tsp (13ml) cumin
½ tsp (3ml) cinnamon
2 tsp (10ml) salt
½ cup (125ml) chopped parsley
Cooking oil  

For the sauce 

½ onion, chopped
1 clove garlic, grated
1 tsp (5ml) cumin seeds
1 tsp (5ml) coriander seeds
1 tsp (5ml) cayenne pepper
2 bay leaves
1 Tbsp (15ml) tomato paste
1 tin (400g) chopped tomatoes
½ cup (125ml) beef stock  

To serve 

1 cup couscous, cooked
Handful parsley, chopped 

Method 

1. Mix the mince, onion, spices, salt and parsley.
2. Shape the mixture into 5cm oval meatballs.
3. 3. Heat some oil in a pan and brown the meatballs on all sides. Remove and set aside.
4. To make the sauce, heat some oil in a pot and sauté the onions until soft (about 4 minutes). Add the garlic and spices, and cook for 2 minutes until fragrant.
5. Add the tomato paste, chopped tomatoes and stock, and simmer for 5 minutes. 
6. Add the meatballs to the sauce, cover and cook for 10 minutes.
7. Serve the meatballs and sauce with couscous, garnished with fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Dessert 

Chocolate and caramel malva pudding 

Serves 4–6 // Cooking time: 35 minutes 

Ingredients 

2 cups (400g) dark brown sugar  
5 large eggs  
1 tsp (5ml) vanilla essence  
1¾ (263g) cups cake flour  
½ cup cocoa powder  
2 tsp (10ml) baking powder  
1 tsp (5ml) salt  
2 cups (500ml) cream 
80g dark chocolate, melted 
2 tsp (10ml) bicarbonate of soda  
1 Tbsp (15ml) white spirit vinegar       

For the sauce   

¼ cup (60ml) butter
1 cup (250ml) brown sugar
1 can (410g) evaporated milk  

For serving    

Blueberries
Fresh mint    

Method 

1. Preheat oven to 180°C. 
2. Mix sugar, eggs and vanilla essence together until sugar dissolves. 
3. In a separate bowl, sift cake flour, cocoa powder, baking powder and salt, and combine. 
4. Fold half of the dry ingredients through the egg mixture, then add half the cream. 
5. Repeat the process, and fold in the melted chocolate. 
6. Combine bicarb and vinegar and stir into the
7. Pour batter into a greased 20 x 25cm oven dish and bake for 25–30 minutes. 
8. Near the end of the baking time, heat sauce ingredients in a pot until sugar dissolves, then boil for a minute.
9. Remove the pudding from the oven and poke holes into it using a skewer or sharp knife. Pour sauce over the hot pudding.
10. Garnish with berries and mint to serve.

Recipes, styling & photography: Fresh Living magazine

Deconstructed Peppermint Crisp pudding 

Serves 4 // Prep time: 10 minutes 

Ingredients 

4 mini Swiss rolls
1 cup (250ml) cream
1 tsp (5ml) cinnamon
1 cup (250ml) ready-made custard
100g Peppermint Crisp chocolate, cut into shards  

Method  

1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon
3. Transfer cream to a ziplock bag or piping bag. Cut the nozzle 1.5cm thick.
4. Spread one spoonful of custard onto each plate. Layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate.
5. Sprinkle with shards of chocolate and serve.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

The post Delicious recipes to spoil your dad on Father’s Day  appeared first on MyKitchen.

Breakfast in bed is the ultimate Mother’s Day treat! Spoil the mom figure in your life like the queen she with one (or more) of these delicious breakfasts. 

Perfect pancakes easy enough for kids to make

Total Time 15–20 minutes // Makes 18–20  

Ingredients   

2 cups (500 ml) cake flour, sifted 
2 tsp (10 ml) baking powder 
Pinch salt 
2 eggs, whisked 
2 cups (500 ml) milk 
1 tsp (10 ml) vanilla essence 
2 Tbsp butter (28 g), melted 
Canola oil or butter for frying  

Method   

1. Combine flour, baking powder and salt into a bowl. 
2. In a separate bowl, whisk together eggs, milk, vanilla and butter until smooth. 
3. Pour wet ingredients into dry ingredients and mix to create a smooth batter. 
4. Heat oil or butter in a large pan. 
5. Ladle ¼ cup of the batter into the pan and swirl to coat the base. 
6. Fry for about 3–4 minutes over a low heat, then flip and fry the other side until lightly golden and cooked through. 
7. Place pancakes on kitchen or baking paper and repeat with remaining batter.

Recipe & Styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

Deconstructed breakfast apple crumble 

Serves 4 // Cooking time 15 minutes

Ingredients 

2 Tbsp (28 g) butter
2 Tbsp (30 ml) brown sugar
2 apples, halved
2 Tbsp (30 ml) water
1 Tbsp (15 ml) vanilla vodka
¼ cup (60 ml) oats
¼ cup (60 ml) almond butter
¼ cup (60 ml) + 1 tsp (5 ml) honey
4 Tbsp (60 ml) cream cheese
1 tsp (5 ml) vanilla essence 

Method 

1. Preheat oven to 160°C.
2. Heat the butter and sugar in a pan. Add the apples, cut sides down, and fry for 5 minutes over medium heat.
3. Add the water and vodka and cook for 5 minutes.
4. Mix the oats, almond butter and ¼ cup honey. Spread on a tray and bake for 5 minutes.
5. Mix the cream cheese with 1 tsp honey and vanilla.
6. Dollop cream cheese on to plates, top with apples, drizzle with pan juices and sprinkle with oat crumble.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za 

Yoghurt and chia seed breakfast puddings 

Makes 4 // Cooking time 5 min, plus overnight

Ingredients 

1 cup (250 ml) low-fat milk
1¼ cup (310 ml) plain yoghurt
1 Tbsp (15 ml) honey
1 tsp (5 ml) vanilla essence
¼ tsp (1 ml) cinnamon
¼ cup (60 ml) chia seeds
1 cup (250 ml) granola
½ cup (125 ml) fresh mixed berries 

Method 

1. In a large bowl, mix the milk, yoghurt, honey, vanilla and cinnamon, until well combined.
2. Whisk in the chia seeds.
3. Cover the bowl and chill in the refrigerator overnight.
4. In the morning, remove from the fridge and stir well.
5. In glasses, layer the mixture with granola, and top with mixed berries

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za 

Sprouted breakfast stacks on spicy potato rösti 

Serves 4 // Cooking time 30 minutes

Ingredients 

For the rösti 

2 large potatoes
3 Tbsp (45 ml) cake flour
1 tsp (5 ml) masala
2 eggs
Pinch of salt
Oil for frying  

For the stack 

1 cup (250 ml) hummus
2 cups (500 ml) legume sprouts (chickpea, lentil, mung)
4 eggs 

To serve 

Sriracha sauce
1 cup (250 ml) leafy pea sprouts 

Method 

1. Grate the potatoes and squeeze out all the excess liquid before combining with the dry ingredients and eggs.
2. Shape the rösti mixture into rounds and fry on both sides until golden brown.
3. Mix the hummus with the legume sprouts, set aside.
4. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
5. To assemble, top the rösti with the hummus mixture and poached egg.
6. To serve, dress the sprouted breakfast stack with sriracha sauce and fresh pea sprouts.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Corn fritter eggs Florentine 

Serves 6 // Cooking time 45 min 

Ingredients 

For the corn fritters 

1 can (400 g) corn kernels
1 cup (150 ml) flour
1 Tbsp (15 ml) sugar
1 tsp (5 ml) baking powder
2 eggs, whisked
¾ cup (175 ml) milk
Vegetable oil, to fry  

For the eggs

Florentine
6 eggs
2 Tbsp (30 ml) mayonnaise
1 tsp (5 ml) lemon juice
Pinch cayenne pepper
200 g baby spinach 

Method 

For the corn fritters 

1. Mix corn, flour, sugar, baking powder, ½ tsp salt and ¼ tsp pepper. Stir in eggs and milk.
2. Heat oil in a pan over medium-high heat. Scoop 2–3 tbsp batter into the pan. Cook for 2–3 minutes, then flip and cook for 3 minutes on the other side, until golden.
3. Place on paper towel to drain.

For the eggs Florentine 

1. Bring a pot of water to a simmer and add a drop of vinegar.
2. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
3. Make a cheat’s hollandaise sauce by mixing mayonnaise, lemon juice and cayenne pepper.
4. To serve, top the fritters with baby spinach, poached eggs and hollandaise sauce.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto//HMimages.co.za 

Sausage-stuffed sourdough breakfast loaf 

Makes 1 loaf // Cooking time 30 minutes

Ingredients 

2 Tbsp (30 ml) olive oil
1 onion, sliced
2 garlic cloves, chopped
¼ cup (60 ml) chopped parsley
½ tsp (3 ml) paprika
1 loaf sourdough bread
1½ cups cheese, grated
250 g chicken sausage, cooked and sliced
1 spring onion, thinly sliced
Handful chives, sliced  

Method 

1. Preheat oven to 160°C.
2. Heat oil over medium heat. Fry the onion and garlic until soft. Remove from the heat and stir in the parsley and paprika.
3. Cut the top of the loaf into 3-cm-thick diagonals, making small diamonds. Only cut halfway into the bread and not the whole way through.
4. Separate the pieces of bread with a teaspoon. Fill the gaps with the onion mixture, grated cheese and slices of sausage.
5. Bake for 8 to 10 minutes, until the cheese is bubbling and the top is golden brown.
6. Sprinkle with spring onion and chives before serving.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

The post 6 breakfast-in-bed recipes for Mother’s Day  appeared first on MyKitchen.