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Plant based Box Recipes 2/07/2020

Papaya Smoothie

The sweetest and smoothest way to start your day. 

  • Peel and roughly chop up some papaya and banana. 
  • Add some yogurt to the blender – followed by your papaya, banana, some ice and a tiny dash of salt. 
  • Blend well, until the fruit has turned into juice, and there are no chunks of ice left.
  • Sip, and start your day with a fresh, creamy smoothie from the stars.

NUTRITIONAL BENEFIT:

Papayas are rich in fibre, Vitamin C and antioxidants. These all assist in decreasing the buildup of cholesterol in arteries and can help to reduce risk of heart-related diseases.  

Smoky Falafel Shakshuka 

Smoky shakshuka to make these cooler mornings a lil’ warmer. 

  • Peel and dice some onion. Peel and grate some garlic. Roughly dice some veggies of choice. 
  • Place an ovenproof pan over a medium heat with a drizzle of oil. Fry the onion and veggies until soft. Add in your grated garlic, some Mother in Law Spice Mix, and fry for a further minute until fragrant. 
  • Add some cooked chopped tomatoes/whole peeled tomatoes, and a splash of water – simmer on a low heat for 8-10 minutes until sticky (add a splash of water if it becomes too thick). Season to taste with salt, pepper and sweetener of choice.
  • Now the fun part! Make little holes in the sauce and insert some falafels. Cook for a further 5 minutes until warmed through. 
  • Roughly chop some parsley for garnish, and drizzle over some yogurt for that creamy touch. Serve immediately with a slice of toast for dipping. You’re welcome!

CHEF’S TIP: 

Shakshuka is likely of Tunisian or Yemini origin. The name is thought to originate from either Arabic or Amazigh (Berber), and literally translates to "mixture." 


Caramelized Oranges on Toast with Sweet Yoghurt Drizzle

Sometimes simple is best – especially in the mornings.

  • Peel 2 oranges and cut them into 5 slices on the round. Try to keep as much juice as possible, and set them aside in a bowl. 
  • Put 60g of sugar and 50ml of water into a pan and swirl (not stir) a little to dissolve the sugar. Then, slowly bring to the boil without stirring – until the syrup becomes a dark amber colour.
  • Once the caramel is ready, remove it from the heat and pour it over the oranges, along with any orange juice that's collected in the bowl. Evenly (and quickly) coat the orange slices in the caramel with a fork (the caramel is hot) and chill them in the fridge until the toast is ready. 
  • Slice some bread and pop it in the toaster.
  • In a small bowl mix some yogurt with some honey to taste (optional). 
  • Serve your toast with the caramelized oranges and a drizzle of sweet yogurt – delish!

CHEF’S TIP: 

Add a sprinkle over chopped nuts as the final garnish for this tasty number!


Potato Rosti, Charred Mushrooms & Spinach

This brekkie is a real all-rounder: flavour, comfort, and all the goodness – all on one plate.

  • Peel and coarsely grate 1 potato per person – place the grated potato in a cloth and squeeze out as much liquid as possible. Then, place in a bowl and mix with 50g of melted butter and season (very) well.
  • Line a baking tray with either non-stick paper or a silicon mat. Spoon in 1-2 tbsp of the potato mixture and pat down firmly to make a 1cm thick rosti, keeping it tightly packed. Repeat this process for each rosti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – who doesn’t love some extra crisp in the mornings?
  • Thickly slice some mushies. Char in a hot pan with oil until golden and soft. Then turn down the heat and add some spinach and grated garlic. Sauté until wilted, and season. 
  • Plate up the golden rosti – top with the garlicky baby spinach and your charred mushrooms. Tuck in.

CHEF’S TIP: 

For a bit of a spice kick, garnish with some freshly chopped chilli.


  

Waterblommetjie (botanical name Aponogeton distachyos), is considered to be a truly local delicacy by many South Africans. It grows in farm dams and still river waters, indigenous to SA and peculiar to the Western Cape. The young seed heads of the plants are harvested to create tasty bredies (hello, winter stews). Waterblommetjie is also known as wateruintjie (water onion) or vleikos in Afrikaans – and Cape hawthorn, Cape pondweed, and Cape asparagus in English. 


The flowers have a scaly formation and must be washed (preferably soaked) in salty water for 30 minutes prior to cooking to remove any sand lodged in between their pretty petals. 


This sweet-smelling flower can be made into a succulent traditional Cape waterblommetjie bredie (stew), or roasted or panfried and thrown into a salad. They make a delicious vegetarian meal – steamed and served with lemon aioli and crusty bread, or stirred into a risotto. One can also pickle the waterblommetjies, or make Veld and Sea’s delicious Wintery Waterblommetjie Soup.


This magical ingredient is high in minerals and vitamins, and the root is also edible. The stems, with their high juice content, make soothing treatments for burns and scrapes and take the pain out of sunburn – if the juice is applied every hour until the redness fades, keep that one on hand for summer.


Here are some of our favourite ways to eat this incredibly tasty and proudly indigenous ingredient. 


Waterblommetjie Tempura 

A great starter – a little bit more effort but so worth it! 

  • Submerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly cleaned. 
  • Steam the waterblommetjies for about 15-20 minutes until tender – set aside to cool. Alternatively, you can boil the waterblommetjies for a couple minutes in water. Drain and refresh in cold water – strain them and leave to cool for about 30 minutes. 
  • Whisk 50g of cake flour, 50g of corn flour, 5g of yeast, and 100ml of sparkling water together – to form a thick, runny, bubbly dough. Set aside to stand. 
  • Dip the cooled waterblommetjies in the tempura batter and slowly drop them in the deep-fryer, or a pot with hot oil that’s at 180°C. Drain on kitchen paper, and season them well with salt when removed from the oil. 
  • Dipping sauce options
  • Creamy dipping sauce: Mix together some yoghurt, grated garlic, orange or lemon juice, chopped chilli, salt, pepper and chopped parsley. 
  • Asian dipping sauce: Mix together some soy sauce, chopped chilli, grated garlic, and honey. 
  • Serve with your delicious dipping sauce. 

CHEF’S TIP:

Don’t overcrowd the pot when frying the waterblommetjies, give them space to turn golden.  


Pan-fried Waterblommetjies with Garlic Butter

A perfect side to any winter warmer.

  • Submerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly cleaned. 
  • Halve the waterblommetjies lengthways. 
  • Place a pan over medium heat with some oil and butter. Once the butter has melted, place the waterblommetjies into the pan, cut side down. 
  • Pop on the lid and allow them to get golden and soft, giving them a shift every so often, but leaving the lid on so they steam soft while turning golden. This should take about 15-20 minutes. 
  • Once cooked through, add some grated garlic, some chopped chilli and fresh herbs to the pan. Heat until fragrant, stirring occasionally. Add another knob of butter, and a squeeze of citrus. Season well. 
  • Toss through some salad leaves, crumbled feta and you have yourself a salad of dreams. Or serve with some crusty bread for a country-style wonder!

CHEF’S TIP: 

For a healthier approach, steam the waterblommetjies for 15-20 minutes, until tender – set aside to cool. Alternatively, you can boil them for a few minutes in water until tender. Drain and refresh in cold water.


Roushanna Gray’s Winter Waterblommetjie Soup

Served with a simple side salad and some atchar toast – by Roushanna Gray, Veld and Sea. 

  • Wash your waterblommetjies! The "scales" or petals of these aquatic flowers can often hold sand, so soak them well in salty water for at least half an hour to help remove any dirt. Use your hands to gently open up the petals to remove any dirt that may be hidden. Drain and set aside. 
  • In a large pot over medium heat, add 2 tbsp of oil/butter. Sauté 2 sliced onions, 2 minced cloves of garlic, some bay leaves and a whole sprig of herb – thyme, rosemary or oregano would work well – until the onions are translucent and sweet. 
  • Remove the herbs. Add a handful of parsley and cook for another 5 minutes – stirring with a wooden spoon, so that nothing sticks to the bottom of the pot. 
  • Then, add all your trimmed green beans, 500g peeled and chopped potatoes, your rinsed waterblommetjies (reserve some for steaming for garnish), 4 stalks of rinsed swiss chard, 2 cored, peeled and chopped apples, 1L of stock and 1L of water. Bring to the boil and then simmer on a low heat until the potatoes are soft. 
  • Steam the remaining waterblommetjies until soft (for garnish), and set aside. 
  • Remove the soup from the heat, and blitz it up with a hand blender until smooth. Season to taste. 
  • Garnish with a swirl of yoghurt, a scrunch of salt and pepper and top with the steamed waterblommetjies. 
  • Serve with a simple salad of rinsed and shredded salad leaves tossed with your favourite salad dressing – AND slice up some toast, butter it up and top with a dollop of atchar. YUM! 

CHEF'S TIP:

Another fantastic garnish would be bright yellow suurang (Oxalis) flowers foraged from your garden. 

 

Waterblommetjie Lamb Bredie

One of Ouma’s classics from her delectable recipe collection.

  • Submerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly cleaned. 
  • Heat a large pot, over a medium heat with a drizzle of oil. Sauté some chopped onion until soft and translucent. Add in your lamb, some grated garlic and cumin. 
  • Cook for a few minutes until the lamb is browned, shifting occasionally. 
  • Pop in some roughly chopped carrots and a tin of chopped tomatoes, and bring to the boil. Reduce the heat and let simmer for 45-60 minutes – or until the lamb is tender. If you have a lot of time, simply add more liquid and really go for it – the longer the better, really. 
  • Add in some sliced cabbage and your waterblommetjies – cook for another 15-20 minutes until softened. Season to taste. 
  • Serve with rice, pap or mash – and don’t forget the atchar, lekker!

CHEF'S TIP:

Why not add some Mother in Law spice mix when browning the lamb? Delicious, but remember to add to taste. You can always add more as you cook, but you can't add less.

 

Pickled Waterblommetjie

Pickling is addictive – it not only preserves the ingredient, but it also enhances the flavour and texture. 

  • ubmerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly cleaned, then roughly slice when cool enough to handle. 
  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice to a pot and bring to simmer. Stir until sweetener is dissolved. Then, add the waterblommetjies – simmer for a couple minutes, then set aside to cool. 
  • Store in the fridge overnight, or at least for 1-2 hours, before serving.  

CHEF’S TIP:  

The perfect crunchy addition to a salad or burger!

 


Much like the diversity of South Africa’s languages, cultures, and heritage, it has an inspiringly varied cuisine. Our long (and fraught) history of interaction between peoples has meant our food varies from indigenous cooking to Cape Malay, to European, to Indian – the flavours, ingredients, and styles of cooking are so different from one another, making our beautiful home a super exciting food destination. 


In this week’s box, we have local ingredients that’ll really make you proud! These include indigenous waterblommetjies (meaning “little water flowers”), Nuru Pickles’ atchar, Atlas’ Mother-In-Law spice mix (living up to its name – bold and assertive!), freshly caught Greenfish snoek, Herdsman lamb shank & neck, gluten-free spinach bread from Spinach King, authentic Boerenkaas cheese from Gay’s Dairy, Camelot feta cheese – and the list goes on. 


Use these exciting, local goodies to dive into some South African classics: good ol’ bobotie, a traditional lamb stew, sticky apricot snoek, spiced butternut soup, vetkoek with curried mince and atchar, Boerenkaas savoury scones. The options are at your fingertips and they are plentiful. 


Geniet! | Ukujabulela! | Ukonwabele!| Enjoy! 


Vegan Lentil Bobotie

A vegan take on a South African classic. 

  • Thoroughly rinse 400g lentils and remove any shriveled guys, or any debris. 
  • Add the rinsed lentils and 4 cups of water to a pot – bring to a boil. Reduce the heat, and very gently simmer for 20-30 minutes. Add more water as needed to keep the lentils just covered. 
  • When the lentils are cooked and are no longer crunchy, drain them and return them to the pot. Season with salt. 
  • Preheat the oven to 190°C. Take 1 or 2 slices of bread and put them in a shallow dish with some water or oat milk. Let them soak up the liquid for a few minutes until they become soggy and fall apart.  
  • Heat a pot over a low heat with a drizzle of oil, and fry 2 chopped onions until golden and soft. 
  • Add 3 crushed garlic cloves, 2-3 tbsp garam masala, 1 tbsp of both cumin and coriander, 3 tbsp medium curry powder, some curry leaves and 2 tsp turmeric powder. Cook for 1-2 minutes until fragrant – add the lentils and stir to heat through and combine. 
  • Add 2 diced carrots, 125ml of fruit chutney, your soggy bread, some chopped dried apricots or raisins (optional) and 1 grated apple.
  • Mix well and cook on a medium heat for 10 minutes, 
  • Transfer the mince mixture to an ovenproof dish – smooth the top and arrange some bay leaves on top. 
  • For the topping, slowly mix 1 cup of oat milk into a bowl of 1 cup flour, 1 tsp baking powder, and ½ tsp turmeric. Mix gently until a smooth batter forms. Season with salt and pepper. Pour the batter over the lentil mixture and bake for 45 minutes or until the top is golden and set. Cut yourself a lekker (big) square of that goodness!

CHEF'S TIP:

If you don’t have the spices to make a classic bobotie, why not use the Mother in Law Spice mix and some curry leaves? Add 1 tbsp first, then add more to taste, as it has some heat built into it. 


Veggie Stew with Falafel Meatballs 

If a stew was a heartwarming hug, this would be it.  

  • Heat some oil in a pot over a medium-high heat – cook up some diced onion and carrot until soft, for about 5 minutes. Add some grated garlic, tomato paste, and some Mother In Law Spice Mix (to taste, it is spicy), and cook until the garlic is fragrant and the tomato paste has darkened, for about 2 minutes. 
  • Add some cauliflower florets, diced butternut, cubed potato, any leftover veggies you have, enough veg stock to submerge them, a dash of Worcestershire sauce, some chopped herbs, bay leaves, and a dash of red wine (because level 3).
  • Bring to a boil. Then, cover and reduce the heat to a simmer until the veggies are tender and the sauce has thickened, for about 30 minutes. Remove the lid to speed up the thickening process. 
  • Season to taste, adding more spice mix if necessary. Add some pre-cooked falafel meatballs, and stir through to warm. Remove the bay leaves and garnish with some good ol’ parsley before serving.
  • Serve your hearty veggie stew over some classic pap, or rice. 

CHEF’S TIP:

For an added creamy layer, mix some chopped parsley with yogurt, olive oil and salt – and dollop on top.  


Lentil Shepherd's Pie

A heartier take on an original shepherd's pie – slow cooked lentils and creamy mash are a culinary-match made in heaven.

  • Over a medium-high heat, with a drizzle of oil, fry 2 roughly chopped onions, 1 chopped carrot, a couple of crushed garlic cloves, some sliced chilli (to taste), a few small sprigs of your favourite hard herbs (like rosemary or thyme), 2 bay leaves and the lentils. Fry these aromatics for about 5 minutes until the veggies have softened and lightly browned (and your kitchen smells like the heavens). Remove from the heat – add to a large, deep, ovenproof baking dish or a casserole pot with a heavy lid.
  • Pour some diluted stock over the top, until ½ -¾ covered, and a small glug of wine – if you so wish. Seal over the pot tightly with thick tin foil or a heavy lid that seals well – this is vital for keeping all the moisture and flavour in. 
  • Pop this into a preheated-to-100°C-oven for 8 hours (or overnight) – the longer the better. Once cooked, remove from the oven. You can drain some of the excess liquid of the sauce if you prefer a drier base. 
  • Make your mashed potatoes by first bringing a large pot of salted water to the boil. Add in about 500g chopped potatoes to the water and cook until soft. Drain the water and mash. Add a generous knob of butter, seasoning (to taste) and a glug of milk. Mash until smooth and creamy. 
  • Pile the mash on top of the lentil base and smooth out with the back of a spoon. Bake the pie in the oven at 200°C for 10-15 minutes, until the mash browns on the top. Hello winter comfort!  

CHEF'S TIP:

For an added yummy layer, you can sprinkle over some grated cheese or chopped nuts over the mash for that melty, crunchy topping. 


Spiced Butternut Soup 

Fills the belly and warms the heart during the chillier months.

  • Peel and roughly cut up some butternut and carrot. Grate some garlic. Zest up some orange. Roughly dice some onion. 
  • In a big pot over a medium heat, sauté the onion and garlic until softened and lightly browned. Add the rest of the veg, with some curry leaves and your preferred spices – nutmeg, cinnamon, curry spice (and the likes) – sauté for a few more minutes. Add some stock to submerge the veggies. 
  • Bring the pot to a boil. Then, reduce to a low heat and let simmer (covered) for 30 minutes. Check to see if the vegetables are soft – cook a bit longer if they are still too hard. 
  • Take the pot off the heat. Using a hand-held blending stick, blend the soup until smooth. Season with salt and pepper and some orange zest. 
  • Serve up with some freshly chopped parsley sprinkled over and some chopped nuts of your choice for all the texture and healthy fats. 

CHEF'S TIP:

Add some coconut cream for a creamier soup – and an immune system boost, thanks to a lipid called lauric acid that has antimicrobial and anti-inflammatory properties.


Savoury Vetkoek

Served with curried falafel and atchar. 

  • Mix 5 cups of flour, 10g of yeast, 15ml of sugar and 5ml of salt in a bowl. 
  • Slowly add 2½ cups of lukewarm water, until a soft dough forms (you may need more or less of the water). 
  • Put the dough onto a floured surface and knead until it’s smooth and elastic. This may take 15-20 minutes. 
  • Put the dough into a greased bowl with cling film on top – let the dough rise for 30 minutes.  
  • Roll the dough into a 2-3cm thick layer and cut out some circles with a cookie cutter. Drop the circles into a pot with hot oil coating the base. Fry until golden brown all over, turning them as they colour. 
  • In a large pan over a medium heat, crumble up and fry some falafel meatballs with a drizzle of oil until browned. Add some diced onion and sauté until soft and translucent. 
  • Add some grated garlic, curry leaves, and Mother in Law spice (to taste). Fry for a few minutes until fragrant. 
  • Add 30ml of tomato paste and cook for a few more minutes. Then, add 30ml of chutney or atchar, a handful of chopped dried apricots (or any other dried fruit of choice), and ½ a cup of water – then lower the heat. 
  • Season to taste, cover, and let simmer on a low heat for 30 minutes. Add a diced potato and some peas. Cover again, and cook for another 30 minutes. 
  • Cut your vetkoek in half and fill with the curried falafel. Sprinkle over some chopped parsley, and add a dollop of yogurt for a cooling creamy layer – serve with atchar on the side!

CHEF'S TIP:

Assess the liquid as you go, adding more as needed, and removing the lid if you need to speed up reduction. 


Braaibroodjies

What’s a braai without a braai broodjie?

  • Start by slicing some bread of your choice. Melt some butter – using a pastry brush, brush butter on both sides of the bread.  
  • Filling 1: Pickled waterblommetjie or radish, and atchar
  • Filling 2: Caramelised onion, mushroom and spinach 
  • Prep the fillings, and then make the sarmies. When the braai is ready to go, fit the braaibroodjies in a braai grid snuggly. Place the grid on the braai over hot coals, until the bread is beautifully charred and toasted.
  • Add some vegan cheese for that creamy layer. 

CHEF'S TIP:

You could also do these in the oven if you aren’t lighting the fire. They will be almost as delicious! 


Raw Cabbage Salad with Yogurt Dressing 

Creamy, fresh, sweet and savoury all in one. Delectable! 

  • Slice some cabbage, grate a few carrots, chop some dried fruit – apricots would be great (or even cranberries) and crumble some feta. Toss them together in a bowl with a drizzle of olive oil, a squeeze of orange juice, and some seasoning. 
  • In a small bowl mix some yogurt, chopped parsley, chopped chilli and seasoning.
  • Plate up your rustic salad on a bed of baby spinach, on a sandwich, or over your favourite cooked grain – don’t forget to drizzle over your herby yogurt dressing. 
  • Garnish with some chopped nuts, toasted seeds, or leftover fresh chopped herbs. 

CHEF'S TIP:

Cabbage is a great source of Vitamin K, which is vital for wound healing and bone health.

 

Roasted Garlic and Butternut Hummus

Garlic, butternut, chickpeas, fresh herbs, oil – plus, toasted pumpkin seeds. 

  • Peel and roughly dice some butternut. Coat in oil with some cumin, salt, pepper, some picked fresh herbs and 2 cloves of whole garlic. Spread out on a baking tray, and roast until soft and golden. In a food processor, blend the contents of the butternut tray with some tahini, a drained and rinsed tin of chickpeas, and more oil (if needed). 
  • Taste to test and add more salt, pepper, citrus juice, and sweetener to taste. 
  • Toast some pumpkin seeds in a pan until beginning to colour. 
  • Serve the hummus – topped with some golden pumpkin seeds. 

CHEFS TIP:

Smear on some delicious toasted spinach bread, drizzle with some herby yogurt, and you have yourself a simple winner!  

 

Cape Malay Falafel Cabbage Cups with Pickled Onion

Cape Malay-spiced falafel served in cabbage cups with pickled red onion, and parsley – fun to make, even more fun to eat. Oh, and carb-free.

  • Peel and thinly slice up some red onion. Place into a bowl. Pour over some red wine vinegar, sweetener of your choice and a splash of water. Toss to coat, and set aside. 
  • Cut off the cabbage base and separate the leaves into cute little cabbage cups. 
  • In a pan with a drizzle of oil, fry some grated garlic and chopped chilli. Crumble some falafel into the pan, and brown (shifting occasionally). Add some Mother in Law Spice and cook for another 1-2 minutes until fragrant.
  • Spoon your malay-spiced falafel into your cabbage cups and top with some pickled red onion, a dollop of yogurt, and fresh herbs. 

CHEF’S TIP: 

Larb is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos – it’s also eaten in Thailand. Larb mostly consists of spiced ground meat which is often served inside a lettuce or cabbage cup.

 

Malay-Spiced Caramelised Onions 

Caramelised onions make any meal more exciting – and with the addition of Mother in Law Spice, these onions are a real winner.

  • Slice your onions into thin half-moons. 
  • Place a pan over a medium heat with a drizzle of oil. Add your onion and some curry leaves. Cook the onion for about 15 minutes, stirring regularly, until the onions become caramelised, browned and soft. Then, add some Mother in Law Spice mix (to taste).  
  • After a few more minutes, add a splash of water to prevent things from burning while it cooks.
  • In the last few minutes, add a knob of butter and some seasoning.

CHEF’S TIP: 

You can also add crushed garlic, extra herbs or chilli to these onions to put your own creative spin on them – store in the fridge for up to a week.


Vegan Yoghurt Panna Cotta 

A healthy take on panna cotta – with creamy coconut milk and vegan yoghurt, garnished with fresh papaya.   

  • In a pot: add 1 cup of coconut milk and 1 ¼ tsp of agar agar powder, whisking thoroughly. Set aside, off the heat, and allow the agar to bloom for ten minutes. 
  • Place another pot over a low heat. Add 2 tbsps of maple syrup and ½ of the seeds from 1 vanilla pod, or a dash of vanilla essence. Heat slowly ,whisking occasionally. When simmering rapidly (do not boil), add 1 cup of vegan yoghurt and whisk until combined.
  • Pour into individual glasses or ramekins and set aside to cool. Once cool, move to the fridge and leave until fully set. 
  • Garnish the top with chopped papaya and add a sprig of mint if you have. .

CHEF’S TIP: 

Agar-agar is a natural vegetable gelatin counterpart.


Vegan Flapjacks with Apple Compote

A healthier take on a family classic.

  • In a small pot, combine 2 apples (peeled and sliced), 1 tbsp sugar and 50ml of water. Bring to a boil. Then, reduce to low and simmer for 20 minutes, or until the apples are tender. 
  • Remove the pot from the heat and stir through some orange juice and zest – add some cinnamon to taste. 
  • Sift 1 cup of flour, 1 tsp baking powder, ¼ tsp salt, and 2 tbsp sugar in a bowl. 
  • In a separate bowl, mix 1 tbsp apple cider vinegar, 1 cup of oat milk, and 1 tsp vanilla extract. Add the dry ingredients and mix until smooth. 
  • Let the batter rest for 5 minutes before frying. 
  • Use a ¼ cup to make 3 or 4 flapjacks in your pan (depending how big your pan is) and cook in some melted butter for a few minutes on each side, or until golden brown. 
  • Serve with the apple compote, and a drizzle of yogurt for that creamy touch!

CHEF’S TIP: 

If you have some dried fruit, chop it up and add it in with the apples to soften.


Oat Melktert

Melktert came about when the Dutch settlers landed in the Cape in the 1600s – try find a South African who doesn't love a cinnamon covered slice of this creamy dessert.

  • Break up 300g of your favourite biscuits (Digestive biscuits or Ginger Nuts are all great options) into fine crumbs by hand, or using a food processor, and mix in 150g softened buttah until well combined. Press the biscuit crumbs into a lined pie tin and pop into the freezer while you make the filling
  • Heat 1½ cups of oat milk in a pot on the stove, until just before it boils. 
  • Remove from the heat and add 4 tablespoons of castor sugar, mixing until dissolved. 
  • In a separate bowl, mix 1 cup of oat milk with 4 tsp of arrowroot powder. Whisk until no lumps remain. 
  • Add the arrowroot-milk mixture to the sweet milk in the pot, rapidly whisking while slowly heating it up over a low heat. Keep stirring while it thickens, for about 3-5 minutes, preventing it from catching on the base or becoming lumpy
  • Once thickened, remove from heat and allow to cool for a few minutes, before gently pouring the mixture into the prepared base. Allow to set in the fridge for at least 2 hours before serving.
  • Just before serving, sprinkle with ground cinnamon..  

CHEF’S TIP: 

Add a cinnamon stick and even a vanilla pod or seeds to the milk while you are heating it up for even more flavour and warmth.  


Twisted Vetkoeks

With chocolate espresso dipping sauce.

  • For the sauce: heat 125g of 70% dark chocolate, 1 tbsp syrup, 1 tsp instant coffee (mixed in 1 tbsp hot water), and 150ml double cream in a saucepan over low heat until the chocolate has just melted. Set aside until needed.
  • Mix 5 cups flour, 10g yeast, 15ml sugar and 5ml salt in a bowl. 
  • Slowly add 2½ cups of lukewarm water, until a soft dough forms (you may need more or less of the water). 
  • Put the dough onto a floured surface and knead until it’s smooth and elastic. This may take 15-20 minutes. 
  • Put the dough into a greased bowl with cling film on top and let the dough rise for 30 minutes.  
  • Divide the dough into little balls. Then, roll the balls into strips and shape the strips into twists. Fry the twists in hot oil until golden brown, about 1-2 minutes on each side. Remove with a slotted spoon and drain well.
  • Mix 100g castor sugar and 2 tsp cinnamon together and sprinkle over the vetkoek twists. Serve with the chocolate sauce on the side.