Recipes Sasha Zambetti, Photography Christoph Hoffmann.

Stewed fruit

A fibre-packed topping for a great healthy start to the day.

Serves: 8

Time: 1 hour


500g mixed dried fruit

Zest and juice of 1 orange

1 cinnamon stick

2 cloves

1 rooibos teabag

500ml water

100ml honey


1 In a medium-sized pot, add all the ingredients. The water should cover the fruits. Allow to simmer, with the lid closed, on a very low heat for 45 minutes.

2 Serve hot or chilled with muesli or bran cereal.

Muesli, fruit and yoghurt slice

Rather than having a bowl of cereal, you can take your breakfast with you in the form of a slice.

Serves: 8

Time: 45 minutes


75g butter

50g sugar

15ml molasses

250g muesli rusks, crushed

4 eggs

250ml condensed milk

350g ricotta cheese

65ml lemon juice

Seasonal sliced fruit of your choice


1 Preheat the oven to 180°C. Grease a square brownie pan and line with baking paper.

2 In a bowl in the microwave, melt the butter, sugar and molasses together. Add the crushed muesli rusks.

3 Separate two of the four eggs. Adding the 2 egg whites to the crushed rusk mixture. Mix well, then spread over the bottom of the prepared brownie pan. Press lightly to make sure the mixture is evenly spread and reaches all the corners.

4 Beat the two egg yolks with the two remaining whole eggs in a large bowl. Add the condensed milk, ricotta and lemon juice – beat until smooth and then transfer into the brownie pan on top of the rusk base. Bake for 30 minutes and then allow to cool before topping with seasonal fruit of your choice. Slice to serve.

Peanut butter and jam muffins

If you think making a peanut butter and jam sandwich is easy, why not make a batch of these over the weekend, then all you have to do is grab a muffin on your way out!

Makes: 24 muffins

Time: 30 minutes


3 over-ripe bananas

200g apricot jam

150g peanut butter

4 eggs, separated

10ml vanilla essence

80ml oil

80ml water

750ml shredded bran cereal

375ml self-raising flour


1 Preheat the oven to 180°C. Grease 2 x 12-hole muffin pans.

2 In a mixing bowl, crush the bananas with the back of a fork until smooth. Mix in the apricot jam and the peanut butter.

3 Add the egg yolks, vanilla essence, oil and water. Stir in the bran and the self-raising flour.

4 Whisk the egg whites with a little salt until stiff, then fold them into the bran mixture. Spoon into the prepared muffin pans and bake for 20 minutes.

Breakfast loaf

A slice or two is all you need to keep you going all morning. You could use polenta, instead of the maize meal, for an Italian touch.

Serves: 4 – 6

Time: 45 minutes


1250ml water

750ml maize meal

15ml avocado oil

1 onion, sliced

100g bacon

3 large brown mushrooms

2 large tomatoes, halves

4 – 6 eggs


1 In a large pot, bring the water to a boil – season it well with salt and pepper – and add the maize meal. Simmer until cooked.

2 Meanwhile, heat the oil in a frying pan, sauté the onions until soft – remove them from the pan. Add the bacon and cook through – remove. Add the whole mushrooms, and fry until cooked – remove them too before adding the tomato halves.

3 Once everything is cooked, layer it in a greased and lined loaf tin. Start with the tomatoes cut-side down, cover with a few spoons of cooked maize meal, then arrange the mushrooms over that, again covering with a layer of maize meal. Lastly add the bacon and finish off with maize.

4 Heat, slice and serve topped with a fried egg.

Breakfast biscuits

Almonds, oats and raisins make for a fantastically healthy on-the-go breakfast option. Also great for lunchboxes.

Makes: about 30 biscuits

Time: 30 minutes


100g butter

100g sugar

1 egg

250ml self-raising flour (plus a little extra to roll)

250ml oats

250ml omega seed mix

250ml raisins

100g nibbed almonds


1 Preheat the oven to 180°C. Line a baking tray with greaseproof paper.

2 In a mixing bowl, cream together the butter and the sugar until light and fluffy. Beat in the egg and the flour, then add the oats, seeds, raisins and almonds.

3 With flour-dusted hands, roll the mixture into chestnut-sized balls. On the prepared baking tray, squash the balls into rounds. Bake for about 10 minutes a batch, until lightly golden.

4 Cool on a wire rack and store in an airtight container.

Sausage and egg rolls

A great weekend breakfast – serve with grilled tomatoes and sautéed mushrooms.

Serves: 6 – 8

Time: 45 minutes


100g cocktail sausages (beef or pork)

10ml avocado oil

300g ready-made bread dough (ask at your local bakery)

5 eggs, beaten


1 Preheat the oven to 190°C. Grease an oven-proof dish.

2 Fry the cocktail sausages in a little oil until cooked. Remove from the pan and add the eggs, cook until nearly done.

3 Roll a handful of the dough into a rectangle – place the sausage in it along the bottom at the short end, then add in a spoonful of egg mixture. Roll it together so that the ends overlap, then seal by pinching it closed at one end – place this end at the bottom of the greased oven proof dish. Repeat until all the ingredients are used up and the oven-proof dish is full.

4 Bake until golden brown and risen, about 15 minutes.