Irene’s French toast with an Italian twist

Irene’s French toast with an Italian twist

TRH Irene's French toast with an Italian twist

Recipe for 1 oven Tray:
Add 2 tbs melted butter or olive oil to the tray & 5-6 slices seeded bread or any bread of your choice.
Beat 4 extra large eggs with 1/4 cup milk,
1 tsp Robertson’s rustic garlic & herb spice,
1 tsp Robertson’s roast potato spice
salt and pepper to taste.

Pour egg mixture over the bread and turn the bread repeatedly until thoroughly coated in the egg mixture.
Scatter half onion (chopped) over the top and bake in a preheated oven at 200 deg C for 15 min.
Remove from oven and scatter 1 chopped tomato over the top followed by as much cheese as you like and a good sprinkling of dried, crushed oregano.
Bake for a further 15 mins or until bread is firm to the touch.

Prepared, tried and tested by: Irene Dasari

Es’s Breakfast smoothie

TRH Es's Breakfast smoothieTRH Es's Breakfast smoothie2

Mixed frozen berries (blackberries, strawberries, blueberries and raspberries)
Natural Balkan Style Yoghurt
Coconut Milk
Papaya
Carrot juice
Protein powder

Mix all the above in the quantities you prefer.
Blend and enjoy immediately.

Prepared, tried and tested: Esme Slabbert

Gail’s Breakfast Omelette

Gail’s Breakfast Omelette

TRH Gail's Breakfast Omelette.jpg

Omelette Filling
200 g chopped back bacon
2 tbsp butter
1 medium onion chopped
1 clove garlic minced
2 tomatoes skinned and chopped
1/2 punnet white button mushrooms sliced
1/2 chopped yellow pepper ( can use either green or red peppers)
Handful of chopped baby spinach optional
Grated cheddar cheese optional

In a frying pan cook bacon until crispy add butter to pan sauté onion, yellow pepper, garlic until tender.
Add mushrooms and cook a further 2 minutes then add chopped tomatoes.
Season with salt and black pepper, 1/4 tsp oregano, 1/2 tsp paprika, pinch of cayenne pepper, garlic and herb seasoning.
Cook until tomatoes have broken down, add 3 tbsp water if necessary. Lastly add chopped spinach cook for 1 minute. Set aside.

Egg mix :
Allow 2 large eggs per omelette.
Whisk lightly add salt and pepper add 2 tbsp water and whisk again.
Heat 1 tbsp butter in a small omelette frying pan pour in sufficient egg mix to cover bottom of pan and swirl around.
Cook on medium heat until the bottom is set then flip omelette over, cook the other side. Place your filling in the centre sprinkle cheese on top ( optional ) and make an envelope. Serve on warm plates.
Garnish with chopped parsley. Enjoy!

Prepard, tried and tested by : Gail Haselsteiner

Robin’s Hot Hot Puri

Robin’s Hot Hot Puri

TRH Robin's Hot Hot Puri1TRH Robin's Hot Hot Puri2  TRH Robin's Hot Hot Puri3

3 cups whole wheat flour or atta
1 tsp melted ghee or oil (optional)
salt
as required water
as required
oil for deep frying

Directions
Sieve the whole wheat flour with salt.
Add melted ghee or oil.
Add little water at a time and knead well to form a dough.
The dough should not be soft but a little stiff and tight.
Divide the dough into small or medium pieces – about 12-14.
Make into medium sized or slightly small balls and roll out into small circles.
Heat oil in a deep frying pan or kadai.
When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
Turn over when puffed up and fry the poori till golden brown.
Serve Puri

Prepared, tried and tested by: Robin Singh

Robin’s Veggie Omelette

Robin’s Veggie Omelette

TRH Robin's Veggie Omelette1  TRH Robin's Veggie Omelette2

1 greated carrot
1 chopped onion
2 green chillys
1/2 cup chopped coriander
2 slices toasted bread
Salt
Pepper
2 tsp butter
2 eggs

Take a bowl add 2 egg in it, add salt and pepper, beat it well an keep a side
Take a pan add 1 tsp butter after hot
Add all the veggies, just toss it for 5 min in same pan as you make the omelette.
Add veggies on top, and make a nice omelette
Serve the omelette hot with toasted bread

Prepared, tried and tested by: Robin Singh