Why not surprise your dad with a hearty brunch?

It is Father’s Day on Sunday, so why not let him sleep in and then surprise him with a hearty brunch? Here are some healthy and delicious options from the new cookbook, Heavenly and Healthy Foods, from Brookdale Health Resort in the KZN Midlands.


Rye toast with roasted balsamic tomatoes, spinach and mushrooms

Serves 4

4 small tomatoes cut into quarters

30ml balsamic vinegar

300g button mushrooms, sliced

200g baby spinach leaves

30ml fresh basil, chopped

50g Danish feta, crumbled

4 slices rye toast

Preheat the oven to 200C.

Combine tomatoes and half the vinegar in a small roasting tray.

Roast uncovered for about 10 minutes.

Meanwhile, cook mushrooms and spinach with remaining vinegar in saucepan until mushrooms are tender and spinach has wilted.

Stir in basil.

Make the toast.

Spoon spinach and mushrooms on to the toast.

Top with tomato quarters and crumbled feta.



Chive infused omelette with sliced avo and mushrooms

Serves 2

4 eggs

French chives, chopped

Olive oil

6 mushrooms, sliced and sautéed in olive oil, seasoned with herb salt and ground black pepper

Quarter avo a person, sliced

Separate the eggs.

Whisk the egg whites until soft peaks form.

Lightly fold the egg yolks and whites together with the chives.

Heat a 25cm non-stick frying pan over medium heat and add a drizzle of olive oil.

Pour in the egg mixture, folding the edges of the egg into the centre as it cooks.

When the egg is nearly cooked, fill with sautéed mushrooms and sliced avo on one side.

Flip over the other side of the omelette.

Remove the pan from the heat.

Gently slide the cooked omelette on to a plate.

Serve with a slice of health toast.


Potato and pea cake with rocket and poached eggs

Serves 4

2 large potatoes

125ml peas, cooked

15ml cake flour

20ml oat bran

1 egg

Herb salt and freshly ground black pepper

On the side:

Poached eggs

Handful of fresh rocket leaves.

Peel and cook the potatoes in salted water until tender.

Drain and mash them.

Mix together all the ingredients and shape into eight small cakes.

You may need to flour your hands to shape the cakes.

Cook using a non-stick frying pan – you may use a little olive oil if necessary to get a little colour on the cakes.

Transfer to a baking tray.

Finish cooking at 180C for 10 minutes.

Serve with the poached eggs and sprinkle over the rocket.


Sweet potato muffins with cinnamon pecan topping

(Serves 18)

100g cake flour

40g oat bran

5ml salt

7.5ml baking powder

5ml cinnamon

5ml nutmeg

185ml canola oil

100g castor sugar

3 eggs

350g sweet potato, peeled and grated

100g pecan nuts, chopped

Sift together dry ingredients.

Whisk the oil and castor sugar.

Add eggs, one at a time.

Fold in dry ingredients.

Fold in sweet potato and pecan nuts.

Spoon into greased muffin paper cases and sprinkle with optional topping.

Bake at 170C for 20 minutes.

Optional topping:

100ml dark brown sugar

60g butter

90ml cake flour

125ml pecan nuts, chopped

10ml cinnamon

Mix these ingredients together and crumble over the muffins, before baking. - The Mercury