Kid-friendly Archives

Soup recipes

Sweetcorn soup

20 minutes

South African

Bobotie

1 1/2 hours

Deboned leg of lamb with herb rub

45 minutes

French recipes

Croque Monsieur

5 minutes

Ostrich recipes

Ostrich pie

25 minutes

Citrus recipes

Lemony roasted baby marrows

25–30 minutes

Muffin recipes

Oat, date and coconut muffins

15–20 minutes

Poached eggs with yoghurt, saffron and smoked paprika sauce

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T full-cream Greek yoghurt
2 eggs
White vinegar
50 g butter
Few strands of saffron
Smoked paprika, for sprinkling
Pita breads, for serving

Method

Smear the yoghurt onto a plate.

To poach the eggs, bring a small pot of water to the boil, reduce the heat to a simmer and add a shot of white vinegar.

Break the eggs into a coffee cup and carefully but quickly slide them into the water.

Poach for about three-and-a-half minutes and remove with a slotted spoon. Drain and slide them onto the yoghurt.

To make the sauce, melt a knob of butter in a pan and add a few strands of saffron and a sprinkle of smoked paprika.

Once the butter has coloured and infused, remove from the heat and pour over the eggs. Dust with paprika.

Toast the pita breads in a griddle pan or over a braai grid. Serve alongside the eggs.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Creamy oats with caramelised banana

Oven-baked chicken with blistered tomato and bacon

Sweetcorn soup

Bobotie

Deboned leg of lamb with herb rub

Croque Monsieur

Ostrich pie

Lemony roasted baby marrows

Oat, date and coconut muffins

Snoek and trout chowder with corn scones

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Poached eggs with yoghurt, saffron and smoked paprika sauce

Poached eggs with yoghurt, saffron and smoked paprika sauce

Ingredients

Method