Servings Prep Time
6-8people 30minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
6-8people 30minutes
Cook Time Passive Time
1hour 1hour
Breakfast Waffles
  • 1kg SASKO pancake, waffle and flapjack bake mix,prepared according to the recipe on the back of the packaging
  • 24eggs – 8 for poaching, 8 for frying and 8 for boiling
  • 250grams cream cheese
  • 250grams streaky baconcrispy cooked
  • 200grams Smoked salmon ribbons
  • A handful of fresh dill,chopped
  • 250grams crème fraiche
  • 1jar Rhodes Quality sliced beetroot,drained
  • 1large Onion, peeled and chopped
  • 2tins Rhodes Quality Mediterranean style tomato mix
  • Salt, pepper and sugar to taste
  • Willow Creek Jalapeno flavoured olive oil
Guava Bread
  • 1kg SASKO sweet dough bake mix
  • 20grams (2 sachets) instant yeast
  • 300ml lukewarm water
  • 300ml warmed milk
  • 2tins Rhodes Quality guaves
  • 2tins Rhodes Quality pear halves
Strawberry French Toast
  • 1 loaf SASKO Low GI cranberry brown bread,
  • 250ml cream
  • Salt and pepper to taste
  • 1jar Rhodes Quality strawberry jam
  • 8 fresh purple Parisian figs
To Serve
  • 1liter Rhodes Quality berry juice
  • 2bottles KWV Classic Demi Sec
Breakfast Waffles
  1. Bake your waffles until all the batter is finished. Keep warm.
  2. Poach 8 eggs in some vinegared water until the white is cooked and the yolk is still runny. Keep aside.
  3. Boil the other 8 eggs until your liking.
  4. Heat some of the jalapeño oil in a frying pan and fry the other 8 eggs until crispy on the bottom and the yolk is still runny.
  5. Fry the onion in the jalapeño oil until lightly browned.
  6. Add the tinned tomato and season to taste. Cook until thickened.
  7. Mix the chopped dill with the crème fraiche and keep aside.
  8. Serve the waffles with all the toppings.
Guava Bread
  1. Mix the dough bake mix with the yeast, milk and water and knead until smooth and elastic. Leave too proof until doubled in size.
  2. Pour the guavas into a saucepan and bring to a boil. Cook until caramelised. Cool down.
  3. Pour the pears in a saucepan and bring to a boil. Cook until caramelised and keep aside.
  4. Press out the dough on a work surface into a rectangle.
  5. Place the guavas in the middle and roll up the bread so that the guavas stay inside.
  6. Place in a large, prepared bread loaf tin and leave to proof until doubled in size.
  7. Bake for 40-45 minutes until the bread is golden brown.
Strawberry French Toast
  1. Cut each slice of bread into 2 long strips
  2. Whisk the eggs, cream and seasoning together and dip the bread into it until all the egg has been absorbed.
  3. Place into a prepared muffin tin and bake in the oven until puffed up.
  4. Spoon the strawberry jam into each cup and top with halved figs.
To Serve
  1. Pour the berry juice into champagne glasses, 1/3 full.
  2. Top up with the demi sec and enjoy!