Stanford River Talk

Kitchen Talk

Kitchen Talk

Stanford River Talk

Bryan Robertson is a local Jack-of-all-trades. He offers pottery and woodwork classes, does home renos, caters for private gigs and whips up an amazing jar of chimichuri which you can purchase at the village Farmers' Market every Saturday. He also writes our monthly foodie column, and this one is in honour of moms.

Mother's Day treats

Ever since I was a 'klein tjokkertjie' in the Free State, I remember my dad used to tell us that his all time favourite breakfast was to have a roll in bed with honey! It took me a while to work out what he meant, but I eventually got there.

So with all things honey and mummy related this month, here are some of my favourite snacky things to have around the house that the young ones can make for their Honey Mummies (Dad may want to help with the oven and oil sections).

Honey Roasted Peanuts

  • 350 grams raw peanuts
  • 1/2 cup honey (Graze honey is lekker)
  • 1 1/2 teaspoons Chinese 5-spice powder

Preheat oven to 150 Celsius. Combine the ingredients in a small saucepan and warm over a low heat. Spread the nuts onto a large baking tray lined with baking paper and bake for 15-20 minutes, or until golden brown. Cool before serving.

Curried nuts

  • 500 grams mixed nuts
  • 1 egg white
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin

Preheat oven to 150 Celsius. Spread the nuts in a single layer on a baking tray and roast for 10 minutes. Whisk the egg white until frothy, then add the nuts, curry powder, cumin, and 1 teaspoon of salt. Toss together and return to the oven on a baking tray for 10-15 minutes. Allow to cool.

Kitchen Talk

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