Cape Seed Soda Bread


1 tablespoon sunflower seeds
1 tablespoon poppy seeds
1 tablespoon linseeds
1 tablespoon sesame seeds
3 cups plain wholemeal flour
2 tablespoons milk powder (this is not vital but does improve the flavour)
2 tablespoons oat bran
1 tablespoon honey
1 teaspoon salt
1 teaspoon bicarbonate of soda
500mls buttermilk


Preheat oven to 180˚C

In a small bowl combine the four seeds.  Remove 1 tablespoon of mixed seeds and set aside.

Place all ingredients except the 1 tablespoon of mixed seeds in a mixing bowl. Mix to form a sticky dough.

Spoon into a 25cm loaf tin lined with baking paper.

Sprinkle with reserved seeds.  Bake 1¼ hours until golden brown. Tap the bottom of the tin to test if

it’s done – the loaf should have a hollow sound. Turn onto wire rack to cool.

Makes 10-12 slices

Potato, leek, pea and feta frittata


1 tablespoon olive oil
6 small potatoes, diced( really small)
2 leeks, finely chopped
9 eggs
1/3 cup milk
2 tablespoons olive oil
2 large leaves silverbeet, sliced finely
Salt and pepper to taste
200g feta, crumbled
1 cup podded peas
½ cup chopped mint


Heat oil in a frying pan.  Cook potatoes and leeks for 5 minutes or until tender.  Add silverbeet and  stir for 2 minutes.

In a bowl beat egg with milk and season with salt and pepper. Pour over the veggies and sprinkle with peas, feta and mint.

Reduce heat to low, cover and cook for 5-10 minutes until almost set. Place under grill to brown. Allow to rest for 5 minutes.

Cut into pieces and serve.

Bircher muesli


4 cups rolled oats
1 1/2 cups milk
1 1/2 cups apple juice
1 1/2 cups yoghurt
1 tablespoon honey
2 apples, grated
2 pears, grated
Toasted coconut/toasted sunflower seeds/toasted pumpkin seeds
Sliced banana to garnish
Sliced strawberries to garnish


Combine all ingredients.  Cover and place in fridge overnight.

Before serving garnish with strawberries and banana.

Pumpkin, pesto and olive muffins


2 cups self raising flour
1 teaspoon baking powder
1 cup grated cheddar cheese
salt and pepper to taste
2 eggs, lightly beaten
3/4 cup milk
1/2 cup pesto
60g butter, melted
200g pumpkin, grated (1 cup)
1/2 cup sliced Kalamata olives
2 tablespoons parmesan cheese
1 tablespoon sesame seeds


Preheat oven to 180°.

In a bowl, combine flour, baking powder, grated cheese, salt and pepper.

In another bowl, combine eggs, milk, pesto, butter, pumpkin and olives.  Pour wet ingredients into dry ingredients and mix gently with a fork.

Fill patty pans with mixture and sprinkle with parmesan cheese and sesame seeds.

Bake for 10-15 minutes, or until golden.

Mini apple and honey pancakes


2 cups flour, sifted
3 teaspoons baking powder
2 tablespoons sugar
pinch of salt
4 eggs, beaten
1 1/2  cups milk
2 tablespoons butter, melted
2 apples, grated
extra butter for the pan
honey for drizzling


In a large bowl combine flour, baking powder, sugar and salt.  Add eggs followed by milk until mixture is smooth. Stir in melted butter and mix. Fold through apple.

Heat a non stick pan with a little butter until surface is covered.  Drop spoonfuls of mixture into pan.  Cook for a couple of minutes until bubbles appear on the surface and base turns golden. Flip over and cook other side until golden.

Drizzle with honey.