Healthy hotcakes with berry compote

Who remembers having cinnamon sugar pancakes doused in lemon juice when you were young? 

I sure do. 

Back when I was young and wild and free, mostly because I was on a sugar high. What happened to those days?

The days of guilt-free feasting on sugar-laced pancakes? 
We grew up. 

We became adults and with it came, (hopefully) a certain awareness. 
We realised that we couldn't have whatever we wanted, whenever we wanted it and discovered much to our dismay, that refined sugar is a carcinogenic killer and that it is hidden in almost every product that we consume. 
We know that we need to walk more, eat healthier and be aware of what we are putting into our bodies. 
As my good friend Nikita says, it’s time to stop counting calories and to start counting chemicals. 

When last did you actually read the ingredients on a package and not just the kilojoules or carb amount? 
Better yet, when last did you understand what the ingredients were??

I have taken a vow to not eat less but to eat better. 
At the end of the day that is what it comes down to. 
Mindless eating is out and mindful eating is in! 

Personally, I have become slightly obsessed with this new awareness and am pushing myself to learn new ways of having my cake and eating it! 
These hotcakes are delicious and will leave your Sunday mornings all the better for it! 
The best part?

They are (refined) sugar-free and in my opinion, guilt free. 

Now isn't that a relationship we all want with our food? 

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Ingredients:

For the hotcakes

• 4 eggs
• ½ cup coconut flour
• 1 large green apple, grated
• 2 tablespoons chia seeds
• 1/2 cup almond milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla paste
• 1 teaspoon baking powder
• 1 tablespoon coconut oil

For the berry compote

• 1 cup mixed berries, frozen or fresh
• ¼ cup coconut sugar

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Instructions:

For the hotcakes

In a medium bowl whisk the eggs.

Add the flour, green apple, almond milk, cinnamon, vanilla paste and baking powder to the eggs and whisk until well combined.

In a large frying pan over a medium heat, add one tablespoon of coconut oil.

Spoon the pancake mixture into the pan, about two tablespoons per portion.

Cooking two to three minutes on either side or until golden brown.

For the Compote

In a small frying pan over a medium heat, add the berries and the coconut sugar, allow to simmer or until the berries reach a jam-like consistency.

Top the hotcakes and serve hot!

Health fact: Berries are rich with powerful antioxidants. They assist in neutralizing free radicals or unstable oxygen molecules, that can cause damage to cells which are a major source of disease and aging.

-Melissa 

Squash Blossom Frittata

Don't you find conventional breakfasts a little boring? I am going through this phase where I just simply cannot stomach the standard bacon and eggs. I mean, its the most important meal of the day so shouldn't we give it a unique twist where ever we can? 

As my Saturday morning ritual goes I was at the market and found these awesome squash blossoms. I wanted to do the usual, exceptionally delicious version where you stuff them and fry them (which might happen after another visit to the market). However, this time I wanted to do a take on a breakfast classic. 

A frittata is an Italian dish of whisked eggs that have been baked, sort of like a Spanish omelette. Squash blossoms have this sweetness to them which is simply divine. I loved pairing it with the creaminess of the ricotta, which I also got at the market. Organic food simply tastes better, and when I married the two with farm fresh eggs this beautiful dish was born. It is as tasty to eat as it is to look at. The great thing with a frittata is that you aren't limited to the vegetables and meats you would like to put in. If the combos work in an omelette, they will work in a frittata. So give it a try next time you want to make your breakfast a little more interesting. 

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Ingredients: 

1 tablespoon coconut oil
1/2 red onion, chopped
1 garlic clove, minced
4 spring onion chopped
1 leek, washed and chopped
12 fresh eggs, whisked
15-20 squash blossoms
150g fresh ricotta
2 tablespoons butter
salt and pepper 

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Instructions: 

Preheat the oven to 200 degrees celsius 

Cut the stems off the squash blossoms and give them a good shake upside down to remove any bugs. Use your fingers to remove the pistils inside. 

In a medium oven-proof skillet over a medium heat add the coconut oil and onion. Fry until translucent. Add the garlic, spring onion and leek. Fry for a further 5 minutes or until soft. Turn down the heat. 

Pour in the eggs and let cook for 1 minute. Add the squash blossoms and ricotta. Making sure space is filled in the pan! I use this as a moment to make my food pretty! Because why not! 
Season the dish to your liking and pop in in the oven for 7 minutes or until the egg has cooked. When ready remove from the oven and cover with butter. 

You can serve this dish hot or cold and it keeps wonderfully in the fridge for those of you who food prep for the week! 

-Melissa

Beetroot tart tatin

I first stumbled upon beetroot tart Tatin at the amazing The Table restaurant. This fantastic spot, found on De Meye wine farm is one of my favourite places to eat in Cape Town. The entire concept is organic farm to table and although you’ve heard it all before, this time it truly is... The beautiful garden is just two years old and filled with amazing vegetables, fruits and berries. They use as much fresh produce from the garden as possible. 
The restaurant quips that the garden is out of their control and they wouldn't have it any other way. 

Sometimes things grow successfully and sometimes...well... not so much. 
I know this to be true because I have undertaken a small garden on my balcony here at home and I must commend them for their successes because they don't always happen. 
In fact; I find it more of a miracle when magic does eventually happen on my small balcony.
Having the sweet satisfaction of eating something home grown is simply the best! 
It’s organic, healthy and a true labour of love. Now, who wouldn't want to put that energy into your body? 

Each week they select their vegetables from the garden and source the rest from local farmers and then formulate the menu for the weekend. 
The food is mouth watering and I have never tasted a beetroot tart Tatin like I did that day. 
All the dishes have an element of farm comfort to them and are served on unique antique style platters. 

You can sit under the trees and feast family style, which might I add is my favourite. 
More is more and of course, De Meye wine is the perfect complement to the feast at hand! 

Bookings are essential! Click here to book. 

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Ingredients: 

8 medium sized beetroots, (I mixed it up and got candied beets.) Cooked and peeled. 
1 large red onion
4 sprigs of lemon thyme (you can use normal thyme)
3 tablespoons brown sugar
4 tablespoons butter
5 tablespoons balsamic vinegar
sour cream to serve
salt and pepper

For the shortcrust pastry:

200g plain flour
125g chilled butter sliced into cubes
1/2 teaspoon salt
1 large egg
3 tablespoons cold water 

OR you can use Puff Pastry store bought, same as The Table (Which I must confess is perfection.) Don't forget you will need an egg to egg wash the pastry! 

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Instructions:

In a large bowl mix the flour, salt, butter. Using your hands rub the flour and butter between your fingers until the dough is crumbly. Make a well in the center and add the egg and water. Mix well until the dough forms a soft ball. If the dough is too sticky then you can add flour if needed. Wrap the ball in cling wrap and put it in the fridge until you are ready to use it. 

Preheat the oven to 180 degrees celsius.

Remove the skin from the beetroots and slice them into 1cm thick discs. 
In a large frying pan over a medium to high heat add the beets, red onion, butter, and sugar. Fry for 12 minutes until it starts to caramelize. Add the balsamic and thyme and fry for a further 2 minutes until the sauce becomes glossy and beautiful! Don't forget to season the beets! 

Now to assemble your tart! 

Grease a round cake tin. A 20cm size will do. 
Layer the beetroots in the cake tin so the surface of the tin is entirely covered. You can layer them like fish scales. Make sure you do this nicely as it will be the top of your tart when inverted. Add the red onions and sauce. 

Using a rolling pin roll out your dough until you have a disk big enough to cover the beets and tuck it in on the side, then prick it with a fork.
If you are using puff pastry, do the same and brush the pastry with a whisked egg. The tart will be inverted so make sure you tuck it in nicely! 

Bake for 30 minutes in a preheated oven or until golden brown. Leave to cool for ten minutes before turning it out gently. Serve on a beautiful dish with a healthy dollop of sour cream! 

-Melissa
 

A night in Simons Town with Accommodirect

February is for lovers and in keeping with the spirit I wanted to get away for the ultimate night. Weekdays are manic and weekends too short unless you make a thing of them, so I did. 

I booked my accommodation with Accommodirect. A great website that handles all the in's and out's for you. Much like a very useful travel agent. With properties all over the country it really is as simple as entering the date, picking the destination and clicking book! 

I decided to visit our beautiful peninsula and take a trip to Simons Town. The place has such a vibe. With blue oceans and quaint little antique shops, what's not to love?

I booked at a beautiful five-star establishment that is the new kid on the block. Called The LookOut and for a very good reason, (you have the entire ocean in your view). With simple and classy decor we felt at home and spoilt. One of the great things about The Lookout is that it offers a unique breakfast concept. Don't you just hate it when you are told you have to be at breakfast by a certain time? Then you have to wake up on your break, put on a face and show up to a dining space shared by other guests? Well at the look out, they have a fully stocked fridge with fresh fruit, yoghurt and a coffee bar in your room. So no need to rush. You can wake up, grab your food and feast in bed while overlooking the Atlantic. My idea of heaven and it was simply, just that. 

If you find yourself in the area you have got to visit the penguins. Boulders beach is famous for these little guys dressed to the nines in Tuxedos; who are the cutest thing to witness. Waddling down the beach and gliding in the water the African penguin colony draws hundreds of viewers each week! The walkways boast some of the best views of boulders more than five hundred and thirty million years old! No wonder this area is as iconic as it is. 

If you pop into Simons town you have the option of several cafes and quirky coffee shops. We decided to enjoy The lighthouse cafe. A chic spot with Provence decor. The food was simply fantastic, tasty and the service on point. I can see why trip advisor rates them the number one spot in Simons Town. I would happily return and sip on cold Chenin Blanc while dining on the Mauritian bouillabaisse. 

If you find yourself in the Kalk bay area the next day it is worth a stop off. Have a walk and pop into all the little stores along the way. You can get lost in the alleyways and end up in wonderfully awesome little spots. To end off the day, be sure to stop and get an ice cream from the local parlour or if you are more peckish a pizza from the local Italian. Just make sure you have an ice cold beer to end it off with. 

Mondiall summer menu

The Victoria and Alfred waterfront is one of those places that I love to hate. There are moments where it can be wildly busy and filled with chaos yet it is also a great spot to grab a bite to eat and get all your shopping done in one place. A few of the spots, however, can be a let down in terms of the quality of food. Maybe it is because I am spoilt for choice with all our amazing restaurants in Cape Town. 

One place I love to love is Mondiall. It is one of those spots at the waterfront that always delivers high-quality food that is beautiful to look at and bursting in flavour.  I recently got to experience their summer menu and it is packed with all things delicious. They have just celebrated their third birthday and talented head chef Stephen Mandes (winner of the "ultimate braai master" tv show) has created a menu that will satisfy a curious palette and has an international culinary influence. 

New on the Summer Menu are dishes ranging from Seafood Ceviche with fresh sweetcorn salsa and crisp taco; and Prawn & Leek Roulade with lentil salad, sugar snap peas and lime aioli; to Spice Crusted Seared Tuna with romesco sauce, crushed new potatoes and gremolata; and Organic Lamb Duo of loin and braised lamb neck served with shaved vegetables and minted jus; ending off on a sweet note with Nutella Cheesecake with honeycomb and berries. 

An expert in ‘cooking over coals’, Mandes uses ‘Green Eggs’ in the Mondiall kitchen to create enticing smoked flavours. His menu incorporates influences from all over the world, as he takes the diner on an adventure to explore the best each cooking style has to offer, from Europe to Asia and crossing over to America.

Mondiall offers various elements on the menu, but also various menus for different occasions to meet the needs of each guest. Breakfast is served (10:00 - 11:30) Monday to Friday and features classics such as the lauded Eggs Benedict. Lunch is served (12:00 - 16:00) accompanied by the Bar Menu (11:00 - 22:00), which features the full spectrum of the newly-launched summer menu daily. This is followed by Happy Hour (where all cocktails and selected craft beers are offered at a 50% discount), as well as the Afternoon menu which highlights the Mondiall Signature Dishes namely – Mondiall’s Signature Fish Tacos and Mondiall’s Famous 100% Wagyu Cheese Burger. Dinner takes place in the evening (18:30 - 22:00) and Brunch is available over weekends (10:00 – 16:00 Sat & Sun), featuring the ultimate Fluffy American Style Pancakes. 

Offering a wide range of choice, the wine list features a variety of cultivars and vintages, consisting predominantly of South Africa’s top wine labels that are exclusively selected to ensure that the cuisine is complemented by the best quality wines.

Your average spend per head is around R350 and bookings are essential, here are the details:

reservations@mondiall.co.za
www.mondiall.co.za
Tel: +27 21 418 3003

-Melissa 

*This blog post is sponsored by Mondiall, all opinions are my own.