One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.
Airfriers are great for roasting nuts; go for a low to medium heat and shake the basket intermittently.
When in doubt, omelette.
I have that new year itch to declutter everything, including the fridge and the grocery cupboard. And that’s...
321/366 Pancake rolls filled with yoghurt, sesame halwa, cardamom and rose syrup. #project365 #dslr #lrinstagram #ifttt #foodphotography #breakfast...
A not-too-sweet gluten-free breakfast muffin with deep-cocoa notes.
Teff is a gluten-free grain with great versatility and is something of an unassuming super-food (think quality protein, iron, calcium and resistant starches). Try it in pancake format.
I suppose you could go with the more laboured route and pour, with painstaking precision, little rounds of batter. Or you could just cook a few large crepes, stack them up with a bit of syrup as you go along, and cut out perfect circles with a cookie cutter.
Johannesburg’s current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I’d give these quick oat and banana cookies a bash.
Ice cream to bread in 2 minutes.
I’ve adapted a basic pancake recipe to suit a low-GI approach to eating.
There’s something about Nutella that induces a Pavlovian reaction at its very mention. It’s almost sacrosanct. So much so that my little concoction may be considered a blasphemy. My version incorporates walnuts and is influenced by the toffee-notes in the agave nectar I used.
Play with your food.