Angela Day
Pinterest, the online pinboard, is the place to look for interesting and exciting recipes, according to three teenagers I invited into The Angela Day Kitchen recently.
I had asked Leilah Grange, Nina Schulz-Ridsdale and Zuliyana Kadali to come up with ideas of what they would like to cook for their mothers on Mother's Day on Sunday.
The girls raved about all the amazing ideas they had found on Pinterest, choosing recipes by how mouth-watering they looked.
I was certainly impressed by their choices. Bright, colourful, vibrant and healthy was the order of the day. “You eat with your eyes first,” they told me.
The girls were all pleasantly surprised at just how easy the recipes were to prepare, and all felt they could tackle them with ease for Mother's Day.
All their recipes had been posted on Instagram, Snapchat and Facebook, and had received a million instant likes.
The three teenagers then devoured everything with relish and told me they loved eating food as much as they loved looking at it.
Here are their choices for what to prepare for their moms and the websites the recipes were sourced from:
GREEN RASPBERRY SMOOTHIE
2 kiwi fruit, peeled and chopped
1 ripe peach, chopped
1 small banana, sliced and frozen
lemon juice
1 cup of spinach
a small handful of mint
1 cup milk (coconut, almond or dairy)
half a cup of raspberries
1 teaspoon maple syrup
1 passion fruit, flesh removed
In a blender combine the kiwi, peach, banana, lemon juice, spinach, mint and milk. Blend until completely smooth and creamy.
In a small bowl, mash the raspberries and maple syrup to make a sauce. Stir in the passion fruit.
Divide this mixture between two glasses. Pour in the green smoothie. Serve cold.
NOTE: We used ripe plums instead of peaches, which are out of season.
halfbakedharvest.com
HEART PANCAKES
1 and a half cups of flour
2 teaspoons of baking powder
half a teaspoon of salt
1 tablespoon of brown sugar
1 cup of milk
half a cup plain or vanilla yoghurt
2 large eggs
2 tablespoons of maple syrup
1 tablespoon of melted butter
1 teaspoon of vanilla extract
strawberries, butter, maple syrup and cream for serving
In a large bowl, whisk together the flour, baking powder, salt and brown sugar.
In a jug combine the milk, yoghurt, eggs, maple syrup, melted butter and vanilla and whisk until combined.
Pour the wet ingredients over the dry ingredients and stir until combined.
Heat a pan to a medium low heat. Coat with cooking spray or oil. Spray or brush the inside of a heart-shaped cookie cutter with cooking spray or oil. Place the cookie cutter into the pan.
Pour some batter into the cutter. Cook until bubbles appear on the surface of the batter.
Remove the cookie cutter and carefully flip the pancake over. Cook until browned on the underside. Repeat with remaining batter.
Keep the pancakes warm until serving. Serve with butter, maple syrup, strawberries and cream.
twopeasandtheirpod.com
STRAWBERRY BREAKFAST CAKE
CRUMBLE TOPPING
4 tablespoons butter
half a cup brown sugar
half a cup wholewheat or spelt flour
half a cup rolled oats
a dash of cinnamon and nutmeg
half a cup toasted walnuts, chopped
CAKE
2 eggs
1/3 cup coconut or vegetable oil
half a cup Greek yoghurt
half a cup milk
three-quarter cup maple syrup
2 teaspoons vanilla extract
1 cup cake flour
1 cup wholewheat or spelt flour
1 heaped teaspoon cinnamon
1½ teaspoons baking powder
strawberries, halved or quartered
Preheat oven to 180degC. Line the base and sides of a 20cm square pan with baking paper.
TOPPING: In a bowl, combine the butter, sugar, flour, oats and spices and mix with your fingertips until the mixture is crumbly.
Stir in the nuts.
CAKE: Crack the eggs into the bowl of a food processor. Add the oil, yoghurt, milk, maple syrup and vanilla. Pulse until combined.
Add the flours, cinnamon and baking powder and pulse until the batter comes together.
Do not overmix.
Over- blending will make the cake tough and heavy.
Pour the batter into the prepared tin.
Scatter over the crumble topping and wedge in the strawberries.
Bake in the oven for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Cool in the tin for 30 minutes before slicing into squares to serve.
theclevercarrot.com
CAPRESE AVOCADO TOAST
2 ripe avocados
2 teaspoons fresh lemon juice
sea salt and black pepper
sliced ciabatta bread, toasted
mozzarella cheese, cubed
1 cup baby tomatoes, halved
basil leaves
balsamic glaze for drizzling
Cut the avocados in half, remove the pip and scoop the flesh into a bowl. Add the lemon juice, sea salt and black pepper to taste.
With a fork, mash the ingredients together, keeping the texture slightly chunky.
Spread the avocado evenly onto the toasted bread slices. Top with the mozzarella, tomatoes and basil.
Season with additional salt and pepper if desired. Drizzle with balsamic glaze and serve immediately.
twopeasandtheirpod.com
CHEESE AND VEGGIE EGG MUFFINS
1½ cups of finely grated carrots
half a cup of small, diced red and yellow peppers
half a cup of frozen peas
half a cup of frozen corn
8 eggs
125ml milk
salt and pepper
grated mozzarella or feta cheese
Preheat the oven to 180degC. Grease a muffin pan well with cooking spray.
In a large bowl, combine the carrots, peppers, peas and corn and toss to combine.
Loosely pile about 3 tablespoons of mixture into each muffin cavity until all the mixture is used up.
Mix together the eggs, milk, salt and pepper. Pour 2-3 tablespoons of egg into each muffin cup. Top each with a generous pinch of cheese.
Bake for 18-20 minutes until puffed and golden. The muffins will puff up in the oven but will sink upon cooling.
Serve warm or cold.
averiecooks.com
FRENCH TOAST ROLL-UPS
8 slices of white sandwich bread
cream cheese
chocolate hazelnut spread
diced strawberries
2 eggs
3 tablespoons of milk
1/3 cup granulated sugar
1 heaped teaspoon ground cinnamon
butter for frying
Cut the crusts from each slice of bread and flatten it out with a rolling pin.
Place 1 or 2 teaspoons of cream cheese or chocolate spread about 2cm from the end of the bread in a strip. Top with some chopped strawberries.
Roll the bread up tightly. Repeat with remaining bread.
In a shallow bowl, whisk the eggs and milk until combined.
In a separate bowl, mix the sugar with the cinnamon.
Heat a spoonful of butter in a frying pan. Dip each bread roll in the egg mixture, coating it well.
Place in the pan, seam-side down.
Cook in batches until golden brown, turning to cook and brown on all sides. Add butter to the pan as needed.
Add the rolls immediately to the cinnamon sugar and roll until completely coated in sugar. Serve immediately.
the-girl-who-ate-everything.com
PICTURES: Mathews Baloyi
ANGELA DAY
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].
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