Sureka’s Spicey baked beans and toast

Sureka’s Spicey baked beans and toast

TRH Sureka's Spicey baked beans and toast

2 cans of baked beans
Salt to taste
1 teaspoon black pepper
2 teaspoons chilli powder
1/2 green pepper.deseeded.and chopped 1 onion sliced
4’green chilli
1 small tomato diced

Heat a tablespoon of oil.
Fry onion add tomato, salt, green pepper, spices and chilli.
Cook for five minutes
Add baked beans beans and cover and cook for a further ten minutes.

Prepared, tried and tested by: Sureka Jaichund

Jasmita’s Banana and Mixed nut breakfast muffins

Jasmita’s Banana and Mixed nut breakfast muffins

TRH Jasmita's Banana and Mixed nut breakfast muffins

2 eggs- room temperature
3 ripe bananas mashed (I blend the banana seperated and add into the wet ingredients, it makes the muffins smoother in texture)
1 3/4 cup plain flour
1/2 cup normal brown sugar
1/2 cup sunflower oil
1/4 cup milk – room temperature
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 full tsp cinnamon
1 tsp vanilla essence
3/4 cup mixed ground nuts (I used Brazil, hazelnut, walnut and almonds)

Sift dry ingredients together, add sugar.
In another bowl whisk by hand- milk, oil, banana, and eggs.
Fold wet mixture bit by bit into dry ingredients with a spoon.
Add the nuts in, place in muffin paper cups in muffin tray, decorate with chocolate sprinkles, (if you don’t have chocolate sprinkles, sprinkle with brown sugar on the top, it will give the muffins a good crispy top) and bake at 170 for 25 minutes or until golden brown.

Prepared, tried and tested by: Jasmita Thakersee

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
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