It’s Father’s Day on Sunday and this week I am writing to the little chefs in your kitchen.
Since mom is probably the one doing most of the cooking at home, I thought it would be fun for the laaities to take over this Sunday’s breakfast or brunch.
Of course, they’ll need some adult supervision so perhaps mom’s not completely off the hook.
Kids love making ‘n gemors and what better way to keep them busy than a homemade breakfast for the number one man in their life.
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A post shared by Sprinkles and Spice(@sprinklesandspicect) on Jun 9, 2020 at 10:46am PDT
Treat daddy to lekker breakfast in the comfort of his own home.
The only thing better than a home cooked meal is a home cooked meal prepared by the little hands - no matter how runny the eggs or how skeef the pancakes.
But cooking and baking with kids can sometimes be a challenge.
Farzana Kumandan is the founder and facilitator of Sprinkles and Spice, a home-based cooking school for kids.
PASSION: Founder of Sprinkles and Spice Farzana Kumandan
Farzana’s love for kids combined with her passion for cooking and baking is what inspired her business.
Her weekly cooking classes provide a platform for laaities to unleash their creativity through baking and cooking.
In celebration of Father’s Day Farzana also shared her “easy peasy” breakfast/brunch ideas.
Happy baking and Happy Father’s Day!
Sprinkles Easy Peasy Scones
Ingredients
3 cups self raising flour
½ teaspoon baking powder
2 tablespoons sugar
550ml fresh cream
Method
Mix all together all the ingredients with a butter knife.
Lightly roll out on a floured surface and cut out your scone rounds.
Brush the scones with milk and bake on a baking tray lined with baking paper.
Bake in a preheated oven @ 200 degrees for 10-15 minutes, until bottoms or tops are golden brown.
Have with butter, cheese, jam or any of dads favourites.
Sprinkles Easy Peasy Scones
Sprinkles Banana Flap Jacks
Ingredients
2 eggs
3 tablespoons sugar
4 tablespoons soft butter
1 cup flour
Pinch salt
2 teaspoons baking powder
1 cup milk
½ teaspoon vanilla essence
3 Bananas
Method
Cream the eggs, butter, sugar and vanilla essence until light and fluffy.
Add the flour, salt, baking powder and milk and mix until lump free and smooth.
Chop up 12 bananas and stir into your batter.
Drop spoonful’s into a hot pan and when bubbles start to appear flip the flapjacks.
Fry both sides till lightly golden.
Top with Banana fried in butter and sprinkle with some cinnamon sugar.
Sprinkles Banana Flap Jacks
Sprinkles French toast Croissants
Ingredients
8 croissants sliced in half
In a deep glass bowl whisk together the following
4 eggs
¼ cup milk
2 tablespoons sugar
Less than ¼ teaspoon fine cinnamon
Method
Melt some butter in a pan until it sizzles
Turn off the heat
Dip your Croissants in your egg mixture and place your Croissants in your pan with the top side in first.
Reduce your heat to low and fry until its golden brown, then turn over and fry the bottom side.
Drain on paper towels and Sprinkle some brown sugar and cinnamon
*serve with Berries, Toasted almonds and a dash of honey
Sprinkles French toast Croissants
Sprinkles Shakshuka
Ingredients
2 tablespoons butter
1 onion (chopped)
2 garlic cloves (grated)
3 red chillies (chopped)
1 tin peeled and chopped tomato
4 tomatoes (grated
3 tablespoons sugar
1 heaped teaspoon paprika
1 heaped teaspoon jeera
Salt and pepper to taste
Method
Braise the onion in butter until golden brown.
Add the garlic, chillies, tin and grated tomato, sugar and spices.
Simmer until the tomato has thickened and water has reduced.
Transfer to a flat oven safe baking dish and smooth it out with the back of a spoon.
Crack open 6 eggs, randomly next to each other
Bake on 180degrees for 10-13 minutes (for semi runny yolk)
Garnish with freshly chopped coriander and chillies
Serve immediately with a crusty Toasted bread
Sprinkles Shakshuka
Sprinkles Breakfast Cups
Ingredients
1 tablespoon butter
1 small onion (chopped)
¼ green pepper (cubed)
1 cup mushrooms (chopped)
1 garlic clove (grated)
1 chicken fillet cubed
3 eggs
Salt and pepper to taste
1 cup grated cheese
12 Mini Tortillas or Mini Rotis
1 tub sour cream
Fresh spring onion for garnish
Method
Braise your chopped onion, green pepper, garlic, mushroom and chicken in butter until its slightly golden brown and all liquid has been reduced completely.
Allow to cool.
Whisk together 3 eggs and season with salt and pepper.
Add in your cooked chicken, veg and the grated cheese.
Mix until well combined.
Place your mini tortilla or roti in a muffin tray, making a daisy shape.
Add the filling and bake on 180 degrees for 15 minutes, until the tips of the tortilla is slightly brown.
A post shared by Sprinkles and Spice(@sprinklesandspicect) on May 15, 2020 at 1:47am PDT
*For more recipes follow Sprinkles and Spice on Facebook or Instagram @sprinklesandspicect or visit www.sprinklesandspice.co.za