We’re inspired by this beautiful tree on Martha Stewart’s website 🙂
Credit: Martha Stewart
Stay close to our blog as we’ll be posting a pic soon of our FAMOUS Avondhu Guest House Christmas Tree!
To make a booking at Avondhu Guest House, close to Sandton City and only 2km from Gautrain Rosebank Station, click here
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INGREDIENTS
- 2 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 4 sticks unsalted butter, room temperature
- 3 cups packed dark-brown sugar & 4 large eggs
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 4 cups rolled oats
- 1 cup raw almonds, coarsely chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup shredded unsweetened dried coconut
- 1/2 cup raisins or currants
- 1/2 cup finely chopped dried mango
- 1/4 cup finely chopped dried papaya
- 1 cup banana chips
DIRECTIONS
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STEP 1
Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
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STEP 2
Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
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STEP 3
Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
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STEP 4
Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
Source: MarthaStewart.com
Join us for a famous Avondhu breakfast at one of Johannesburg’s finest business travel B&B’s, Avondhu Guest House. To make a booking, click here.
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Ingredients:
- 1 x 4 cm piece fresh ginger
- 1 stick cinnamon, broken
- 6 peppercorns
- 2 cloves
- 6 cardamom pods
- 1 T Indian or black tea leaves
- 1 cup milk
- 48 g sugar
- 2 cups coconut milk
Cooking instructions:
Dry the ginger in the oven by grilling for 1 minute on each side. Using a pestle and mortar, crush the dried ginger, cinnamon, peppercorns, cloves, cardamom pods and tea leaves to form a paste.
Using a deep saucepan, combine the milk and the paste, and gently heat. Add the sugar and bring to a boil. Add the coconut milk and heat through, but do not boil. Strain and serve warm in glasses.
Per serving: 1300kJ, 4.1g protein, 24.1g fat, 19.4g carbs
Source: MarthaStewart.com
Join us at one of Johannesburg’s finest business travel guest houses. To make a booking, click here.
]]>Get our most popular fruit salad recipe below:
INGREDIENTS
- 2 ripe peaches, pitted and sliced 1/2-inch thick
- 2 ripe plums, pitted and sliced 1/2-inch thick
- 1 cup blueberries
- 1/2 pineapple, peeled, cored, and cut into 1/2-inch wedges
- 2 bananas, peeled and sliced 1/4-inch thick
- Juice of 2 navel oranges
- 6 fresh mint leaves, thinly sliced
- Toss well & serve
Source: MarthaStewart.com
Join us for a famous Avondhu breakfast at one of Johannesburg’s finest business travel guest houses. To make a booking, click here
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INGREDIENTS
- 2 cups whole or low-fat milk, plus more for serving
- 1 cup quinoa, rinsed
- 3 tablespoons light-brown sugar, plus more for serving
- 1/8 teaspoon ground cinnamon, plus more for serving
- 1 cup (1/2 pint) fresh blueberries, plus more for serving
DIRECTIONS
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STEP 1
Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
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STEP 2
Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
Source: MarthaStewart.com
Join us at one of Johannesburg’s finest guest houses to enjoy a famous Avondhu Breakfast! To make a booking, click here
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Ingredients
- 1/2 cup superfine brown rice flour
- 1/4 cup chestnut flour
- 1/4 cup almond flour
- 1 tablespoon baking powder
- 1 1/4 teaspoon chia seeds, ground
- 1/2 teaspoon fine-grain sea salt, plus a pinch for egg whites
- 2 large eggs, yolks and whites separated, at room temperature
- 2 tablespoons cane sugar
- 3/4 cup unsweetened almond milk
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 tablespoon unsalted butter
- Sauteed Plums
Directions
- In a medium bowl, whisk together flours, baking powder, chia, and salt.
- In another bowl, whisk together yolks, sugar, almond milk, oil, and vanilla and almond extracts.
- Whisk yolk mixture into dry ingredients.
- In a small bowl, whisk whites with a pinch of salt until soft peaks form, then gently fold into batter.
- Warm butter in a cast-iron pan over medium heat. For each pancake, ladle in 1/4 cup batter and cook until bubbles appear in center and edges are set, 2 to 3 minutes. Flip and cook until golden brown, 2 minutes more. Serve with Sauteed Plums in Maple Syrup.
Source: MarthaStewart.com
To experience an Avondhu famous breakfast for yourself, at one of Johannesburg’s finest business travel guest houses, make a booking. Click Here
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INGREDIENTS
- 1 teaspoon butter or olive oil
- 4 large egg whites
- 1/2 teaspoon coarse salt
- Chopped herbs, such as parsley, chives, and chervil (optional)
- Cooked spinach, chopped (optional)
- Freshly grated cheese, such as Parmesan, ricotta salata, or manchego (optional)
DIRECTIONS
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STEP 1
Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
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STEP 2
Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
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STEP 3
Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
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STEP 4
Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
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STEP 5
Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
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STEP 6
Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.
Source: MarthaStewart.com
Experience our Famous Avondhu Breakfasts for yourself at one of Johannesburg’s finest business travel B&B’s. To make a booking, click here
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INGREDIENTS
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon coarse salt
- 1 tablespoon chopped fresh chives
- 2 tablespoons chopped or shredded Swiss cheese
- 1 tablespoon butter
INSTRUCTIONS
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STEP 1
In a small bowl, combine eggs, milk, salt, chives, and cheese. Beat ingredients together with a fork and set aside.
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STEP 2
Heat butter in a small nonstick skillet until melted. Add egg mixture. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form, about 2 minutes. Transfer to a plate; serve immediately.
Source: MarthaStrewart.com
Experience our Famous Avondhu Guest House Breakfasts – the Best in Business Travel!
To make a booking, click here
INGREDIENTS
- 4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 cup sugar
- 1 teaspoon coarse salt
- 6 large eggs, separated
- 3 cups whole milk
- 3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking
- 1 teaspoon pure vanilla extract
- 2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
- 1/2 cup confectioners’ sugar or cinnamon sugar for dusting (optional)
- Syrup
INSTRUCTIONS
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STEP 1
Sift flour, baking powder, sugar, and salt into a large bowl.
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STEP 2
In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
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STEP 3
Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
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STEP 4
Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over flapjacks. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
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STEP 5
Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit and nuts. Garnish with confectioners’ sugar for blueberry flapjacks and cinnamon sugar for banana-walnut. Serve warm with syrup (Martha stewart suggests maple butter).
Source: Martha Stewart
Experience our Famous Avondhu Breakfasts – the best in business travel breakfasts.
To Make a Booking, Click Here
(Makes 8)
Ingredients:
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1 tablespoon white vinegar
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8 large eggs
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Hollandaise Sauce
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16 slices bascon
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4 English muffins, split in half, toasted
Instructions:
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First
Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.
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Second
When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.
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Third
Prepare the hollandaise sauce, and set aside, keeping it warm.
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Last
Heat a medium skillet over medium heat. Add bacon and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm Hollandaise Sauce over the top.
Source: Martha Stewart.com
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