Family fare

Chef and mom-of-two, Sarah Graham, brings fans a feast of family-style fare in her new book Wholesome.

Main Image

Article

After wowing television audiences with her African-inspired cuisine in Food Safari with Sarah Graham, the chef (and mom of two) brings fans a feast of family-style fare in her new book Wholesome.
 
Chocolate buckwheat crêpes with cappuccino ganache
Serves 4 | preparation time 10 minutes | cooking time 15–20 minutes
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients
For the cappuccino ganache
1 Tbsp raw cacao powder
¼ cup coconut oil
¼ cup coconut cream
1-2 tsp maple syrup (or rice malt syrup)
½ tsp instant espresso powder
 
For the pancakes
1 cup milk (or coconut milk)
1 cup buckwheat flour
2 eggs
1 tsp vanilla extract
1 Tbsp honey or alternative healthy natural sweetener (try a little coconut blossom sugar or rice malt syrup)
 
To serve
Fresh banana slices or berries
Chopped roasted hazelnuts or pecan nuts
 
Method
1. To make the cappuccino ganache, add the ingredients together in a heavy-based saucepan and cook over very low heat until melted. Whisk together until smooth and set aside. Reheat just before serving if necessary.
2. To make the pancakes, whisk all the ingredients together until you have a smooth batter.
3. Heat a dollop of butter or coconut oil in a non-stick pan and pour in about ¼ cup of the mixture at a time. Swirl the pan to spread the mixture out as thinly as possible. When the pancake begins to bubble and the underside is lightly golden, flip it over and cook on the reverse side until lightly golden. It takes 3-4 minutes per pancake. Set the cooked pancakes aside on a warmed dinner plate and continue until you have used all the batter.
4. Serve with the warm cappuccino ganache and top with the fruit and roasted nuts.
 
To cook these as fluffier American-style pancakes, add ½ tsp baking powder to the batter.
To make your own buckwheat flour at home, blitz 1 cup whole buckwheat in your food processor until fine, then pass through a sieve to remove any lumps.
 
Millet porridge with lavender and maple syrup
Serves 2 | preparation time 5 minutes | cooking time 15 minutes
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Here’s a budget-friendly, gluten-free, high-protein alternative to your favourite creamy morning oats. And it’s just as easy to make. It’s also great as a salad base, similar to how you’d use couscous, or you can add a handful to soups and stews to give them a bit of bulk. But my favourite way to enjoy this miracle grain is just like this, spiced gently with a little cinnamon and vanilla, a drizzle of maple syrup to make merry and finished off with a handful of glossy berries or a good old banana and a scattering of roasted nuts.
 
Use a ratio of about three or even four parts liquid to one part millet for a creamy, porridgy version; use a 2:1 ratio for a fluffier, more couscous-like result. Here I’ve used half water and half milk so that it’s nice and creamy. You could also swap out cow’s milk for coconut milk or nut milk and top with roasted pistachios and a small handful of coconut flakes if you like.
 
Ingredients
½ cup millet
1 cup water
1 cup milk (and a little more to add along the way if necessary)
1 tsp vanilla paste or extract
½ tsp ground cinnamon
Pinch of salt
½ tsp lavender flowers, plus extra, for garnishing
 
Toppings (all optional)
Fresh berries or roughly chopped banana, pear or apple
Small handful toasted mixed seeds and nuts
Maple syrup
 
Method
1. In a medium-sized saucepan, gently toast the millet for a minute or so over low heat until lightly fragrant. Add the water, milk, vanilla, cinnamon and salt, and simmer gently for 10-15 minutes, partially covered. Add extra water or milk as you go, depending on the desired consistency.
2. Remove from the heat, stir through the lavender flowers, add your toppings and serve.
 
Everything granola aka chocolate cinnamon buckwheat granola
Makes about 24 servings | preparation time 15 minutes | baking time 30–45 minutes
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I’ve probably eaten my weight of this gorgeous, golden, crunchy granola long ago, even for supper, and Sophie would be hot on my heels. (I think I’m at the stage when panic sets in if supplies run low.) Also, you should know that buckwheat has nothing whatsoever to do with wheat. It’s a gluten-free, grain-like seed that’s high in protein, budget-friendly and happy to be toasted, like it is here, or simmered gently on the stove to make a creamy porridge, or stashed in a jar in the fridge overnight with all sorts of other goodies, waiting to transform into delicious Buckwheat Bircher Muesli.
 
Ingredients
2 cups whole rolled oats (certified gluten free if necessary)
2 cups buckwheat
1 heaped cup raw mixed nuts (I like pecan nuts, almonds and cashews)
1 cup mixed sunflower and pumpkin seeds
1 heaped cup coconut shavings
1 cup dried cranberries (no added sugar), to add after the granola has cooked and cooled
 
To bind everything together
1⁄3 cup coconut oil
¼ cup honey (or rice malt syrup)
¼ cup hot water
1 heaped tsp raw cacao powder (optional)
1 tsp ground cinnamon
1 tsp ground ginger
 
Method
1. Preheat the oven to 150°C and ready two large non-stick baking trays.
2. Place the oats, buckwheat, nuts, seeds and coconut shavings in a large mixing bowl.
3. Heat the coconut oil until it’s liquid, then add it to a small mixing jug along with the remaining binding ingredients. Stir well and pour over the granola ingredients. Mix well. If everything is not moist and well coated, add another ¼ cup hot water.
4. Spread the mixture onto the baking trays and bake for 30-45 minutes, or until fragrant and golden. Swap the baking trays around halfway through the cooking process if they are not baking evenly, stirring the mixture gently to further help with even baking.
5. Remove from the oven and allow to cool completely before adding the cranberries and transferring to an airtight container. Lasts up to four weeks; or store half in the freezer for use at a later date.
 
Add a handful to baked fruit for an almost-instant crumble topping.
 
Chèvre, courgette and mint frittata
Serves 4 | Preparation time 10 minutes | Cooking time 15–20 minutes
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients
1 Tbsp olive oil 400g courgettes, thinly sliced
1 Tbsp chopped fresh mint, plus extra for garnishing
½ cup frozen peas, thawed
75g goat’s cheese (chèvre) or feta
4 eggs
½ cup milk
Salt and freshly ground black pepper
 
Method
1. Preheat the oven to 200°C.
2. Heat the olive oil in a frying pan over medium-high heat. Fry the courgettes for 2-3 minutes until softened. Remove the pan from the heat. Add the mint and transfer to a medium-sized, lightly greased tart dish (unless you’re using an ovenproof frying pan). Sprinkle over the peas and crumble over the cheese.
3. Lightly beat the eggs in a separate bowl. Add the milk and a pinch each of salt and freshly ground black pepper, and pour over the filling. Bake for 15-20 minutes until golden. Remove from the oven, allow to cool slightly, garnish with the extra chopped mint and serve.
 
About the book
As a mom, Sarah is passionate about cooking nutritious, tasty food that the whole family can enjoy, which is exactly what she offers in her latest book. More than just a recipe book, Wholesome is a guide to living well and eating mindfully. The book is published by Struik Lifestyle and is available in all leading book stores at a recommended retail price of R280.

add your comments

The content of this field is kept private and will not be shown publicly.
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Image CAPTCHA
Enter the characters shown in the image.

 
Customize This