Print this page
In Season >>
Conversion Chart >>

quick pick-me-up breakfast 'Morning After' Juice, Breakfast in a Glass and Ginger Tea with Lemon champagne brunch Sparkling Wine Fresh Fruit Platter served with Yoghurt and Honey Cheese Roulade with Pesto on video Zig-Zag Bacon Creamed Mushrooms on Toast Cajun Potato Wedges Coffee with Biscotti

'Morning After' Juice

Serves 4

If you are paying the penalty for the fun the night before, a small shot of this juice is just what the doctor ordered. Papaya will calm the digestive system, cucumber flushes out toxins and orange gives a Vitamin C boost.

½ medium pawpaw or 1 papino peeled and pipped
2 oranges, squeezed
2-3 slices English cucumber
3 ice cubes

Whiz all the ingredients in a blender until smooth. Pour into shot glasses. Decorate with a slice of cucumber and sliver of papino.

VARIATION

Use pineapple if papaya is not available.

Back to top

Home Made Muesli

1 cup (250 ml) sunflower seeds
2 cups (500 ml) oats
2 cups (500 ml) All Bran flakes
100 g raw, skin on almonds, roughly chopped
1½ cups (150 g) dried fruit e.g. raisins, mango, cranberries, apple rings etc.
1 cup (250 ml) desiccated coconut
3 T (45 ml) canola oil
¼ cup (60 ml) honey

Preheat the oven to 140°C. Mix all the ingredients, except the honey, and roast on a baking sheet for 10 minutes taking care not to burn it. Stir well and bake for another 5 minutes. Mix in the honey while still warm. Cool completely and store in an airtight container.

 CHEF'S TIP:
If preparing muesli in bulk or for a small family, store in the fridge to prevent rancidity of the nuts.

Breakfast in a Glass

Layer the muesli with yoghurt and fresh fruit in season.

½ cup (125 ml) muesli
1 cup (250 ml) Greek yoghurt
Fresh fruit e.g. mango, grapes and banana or depending what is in season
2 T (30 ml) honey

Using tall glasses, layer the muesli, yoghurt and fruit. End, with a layer of yoghurt, drrizzled with honey and serve.

Back to top

Ginger Tea with Lemon

Make this delicious tea in a pot and sweeten it with honey instead of sugar.

2 rooibos teabags
3 cups (750 ml) boiling water
1 T (15 ml) grated fresh ginger
4 lemon slices, cut in half

Rinse the teapot with boiling water. Add the teabags and water. Leave to draw for 3 minutes. Remove the teabags and add the ginger and lemon. Stir before pouring. Sweeten to taste with honey. Offer lemon slices on the side.

Back to top

Fresh Fruit Platter served with Yoghurt and Honey

Select fruits in season but choose contrasting colours. A variety of 3-4 fruits will look good and provides enough of a choice.

We have used:

1 pineapple, peeled and sliced
6 strawberries, halved
1 small punnet raspberries (± 1 cup)
½ small watermelon
1 small punnet blueberries (± 1 cup)

Arrange the fruit in rows of colour on a platter.

TO SERVE

Greek double cream yoghurt
Honey to drizzle

Guests can help themselves to fruit, yoghurt and honey. You may also want to have some of our delicious home made muesli (see recipe above) available.

Back to top

Cheese Roulade with Pesto

This cheese and egg roll is just a little more classy and easier to serve than the usual fried eggs. Serve it with salad greens dressed with Tuscan Vinaigrette. Delicious with the zig-zag bacon strips. Without the bacon it is ideal for a light lunch.

1 x 400 ml Ina Paarman's Creamy Cheese Pasta Sauce
6 extra large eggs
1 T (15 ml) Ina Paarman's White Sauce Powder
½ cup (60 g) grated parmesan or pecorino cheese
1 x 125 g Ina Paarman's Sun-dried Tomato Pesto or Basil Pesto

Line a 23 cm x 33 cm Swiss-roll pan with baking paper. Butter the paper.

Pour the Creamy Cheese Pasta Sauce into a medium size mixing bowl. Separate the eggs carefully. The yolks must be stirred into the sauce and the whites kept separately in a clean medium mixing bowl (don't use a plastic bowl).

Stir the White Sauce Powder into the sauce. Whisk the whites until stiff but not dry - the points of the peaks will just gently flop over when the beater is lifted. Gently fold the whites, in two batches, into the sauce using a spatula or metal spoon.

Pour the mixture into the prepared Swiss-roll pan, spreading it evenly into the corners.Bake for 15 minutes until puffy and golden. In the meantime place a clean, slightly damp dish cloth on your work surface.

Turn the roulade out onto the cloth and gently peel away the paper lining on the base. Spread the pesto lightly over the roulade and sprinkle the cheese over. Working quickly, roll up the roulade from the long side. Use the cloth to help you. Leave to rest for 10 minutes.

TO SERVE AND GARNISH

1 punnet mixed salad greens
¼ cup (60 ml) Ina Paarman's Tuscan Tomato Vinaigrette
handful of cherry tomatoes

Slice roulade into 2 cm thick slices with a very sharp serrated knife. Toss the greens with the dressing. Serve with tomatoes.

Back to top

Zig Zag Bacon

250 g rindless streaky bacon
kebab sticks

Preheat the oven to 190°C. Flatten bacon by placing it on a chopping board and smoothing over it with the back of a knife to stretch the rashers. Weave three rashers of bacon onto a kebab stick in a zig-zag pattern. Suspend the kebab sticks over a casserole dish to catch the drips. Bake for 20 minutes. Remove the sticks before serving.

Back to top

Creamed Mushrooms on Toast

One of my family's favourite breakfast dishes - delicious served on toast.

1 T (15 ml) butter
1 T (15 ml) canola oil
1 small onion, finely chopped
1 punnet sliced button mushrooms
Ina Paarman's Garlic Pepper Seasoning
1 x 200 ml Ina Paarman's Mushroom Ready to Serve Sauce

Sauté the onion in the butter and oil mixture over medium heat until soft and beginning to colour. Add the mushrooms and stir-fry over high heat until the mushrooms start drawing water. Season to taste with Garlic Pepper Seasoning and add the Mushroom Sauce. Warm through and serve with toast.

Back to top

Cajun Potato Wedges

5 potatoes, washed but not peeled
3 t (15 ml) Ina Paarman's Cajun Seasoning
1 lemon, cut into 8 wedges
2 smallish onions, peeled and cut into wedges
1 red bell pepper, seeded and cut into strips
1 x 200 ml Ina Paarman's Sun-dried Tomato Coat & Cook Sauce
4 T (60 ml) olive oil
fresh herbs to garnish e.g. origanum or basil

Parboil the potatoes for 10 minutes.

Preheat the oven to 190°C.

Cut the potatoes into thick wedges, about 8 per potato. Toss the potato wedges with the Cajun Seasoning, lemon wedges, onion wedges, bell pepper and Sun-dried Tomato Coat & Cook Sauce. Dish into a medium large ovenproof dish. Drizzle with olive oil. Bake open for 35-40 minutes. Garnish with fresh herbs.

Wine Suggestion : Steenberg Wine Estate's Chardonnay Brut Sparkling Wine

The Brut 1682 has aromas of fresh granny smith apples with overtones of freshly baked biscuits, and a creamy, yet fresh, mouth feel. It is a wonderful wine for all occasions, remaining crisp and refreshing on the palate without lacking fullness.

Back to top