Makes 8 large waffles

I had some extra sweet potatoes in the fridge one morning so I decided to feed my children these waffles with the hidden ingredient. To my amazement, they all said that they were the best ever. They are now a family staple.

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup cooked and mashed baked sweet potato (master recipe, see p. xxx)
  • 2 cups buttermilk
  • 2 eggs
  • 1 tablespoon brown sugar
  • maple syrup, for serving


  • Sift the flour, baking powder, bicarbonate of soda, ginger, nutmeg, cinnamon and salt together in a large bowl.
  • In another bowl, mix together the mashed sweet potato, buttermilk, eggs and sugar.
  • Pour the wet ingredients into the dry ingredients and carefully combine. Do not over mix. Set aside for 15 minutes.
  • When bubbles begin to appear on the surface, it means the batter is ready for the waffle iron.
  • Prepare waffles depending on your waffle maker.
  • Serve piping hot with maple syrup.
  • Buttermilk can be made with 1 cup of milk to 1 tablespoon of white vinegar. Stir and set aside for a few minutes. The milk will begin to curdle.
  • If you happen to have leftover waffles, freeze them for future enjoyment.





  • 500 g (1 lb) carrots
  • ¾ cup water
  • 1 tablespoon butter
  • ½ tablespoon grated fresh ginger
  • ½ tablespoon brown sugar (maple syrup can be substituted for the sugar)
  • Salt


  • Cut the carrots into 5 cm (2 in) lengths
  • Place the carrots and water in a large saucepan and bring to the boil. Stir until all the water has evaporated
  • Add the butter and continue to stir the carrots until they are slightly softened, about 5 minutes
  • Add the ginger and sugar. Continue to stir until the carrots become well coated with the sweet ginger mixture. Cook until the carrots still have a little crunch, about 2-4 minutes
  • Finish off with some salt and serve


Serves 10-12

This carrot cake has the cream cheese frosting in the middle, making it easy to pack into a lunchbox. I love the idea that this is made from recycled carrots.

  • 2 cups flour
  • 1½ teaspoons bicarbonate of soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 3 eggs
  • 1 cup white sugar
  • ½ cup brown sugar
  • 2/3 cup oil
  • 1/3 cup buttermilk
  • 2 cups braised carrots, mashed
  • ¾ cup chopped walnuts

Cream cheese frosting

  • 1 pack cream cheese
  • 1/3 cup sugar
  • 1 egg


  • Preheat the oven to 180C (350F). Place paper linings in small or large muffin cups
  • Sift the flour, bicarbonate of soda, cinnamon and cloves together in a medium bowl
  • In another bowl, beat the eggs, sugar and oil together. Once well blended, stir in the buttermilk and then stir in the carrots and the nuts
  • Using a rubber spatula, gently combine wet and dry ingredients
  • Pour half the batter into the prepared pan
  • In a separate bowl, mix together the cream cheese, sugar and egg
  • Pour the cream cheese mixture over the batter
  • Cover with the rest of the carrot batter. Using a small spatula make S motions though the batter to give a marbled effect to the cream cheese in the center of the carrot cake
  • Bake for 20 minutes or until done.
  • Raw carrots can be used in this recipe.




Serves 3-4 as a side dish


  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon lemon juice
  • ½ teaspoon flaky salt (preferably Maldon)
  • 1 head of cauliflower, cut into florets of similar size


  • Preheat the oven to 200 °C (400 °F)
  • In a medium mixing bowl, stir the olive oil, cumin seeds, ground coriander, lemon juice and salt together
  • Add the cauliflower florets and coat with the oil mixture
  • Place on a baking sheet and roast for 20 minutes, or until the florets are soft and slightly brown. Stir the cauliflower after 10 minutes of cooking so that the pieces brown evenly


Serves 6

Mac and cheese is a childhood favourite so why not give it some added nutrition by hiding a few cauliflower florets in the cheese to create a full meal. This is basically cauliflower and cheese sauce with some added carbs.



  • 2 cups elbow macaroni or penne pasta
  • 3½ cups milk
  • 4 tablespoons butter
  • 6 tablespoons flour
  • 3¼ cups grated extra-sharp Cheddar cheese
  • 1 cup Emmenthal cheese
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon mustard powder
  • 1 cup roasted cauliflower
  • ¼ cup fresh white breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil


  • Preheat the oven to 180 °C (350 °F)
  • Bring a large saucepan of water to a rolling boil. Cook the pasta until al dente
  • Reserve 1 cup of pasta water before draining the noodles
  • Melt the butter in a medium-sized saucepan and add the flour. Cook, stirring constantly, over low heat for 2 minutes, or until mixture begins to look opaque
  • Whisk in the milk and continue to stir over medium heat until the sauce begins to thicken. You have now created a béchamel sauce!
  • Reduce the heat and stir in 3 cups of the Cheddar, the Emmenthal, salt, pepper, mustard and nutmeg until melted and well blended
  • Add the cooked pasta and stir to coat. Carefully add the cauliflower
  • If the mixture is too thick, add a little of the reserved pasta water
  • Pour the mixture into a 3-litre (3-quart) ovenproof dish
  • Mix the breadcrumbs, remaining Cheddar, the Parmesan cheese and oil together. Sprinkle on top of the prepared pasta
  • Bake for 20 minutes in the oven, or until the sauce is bubbly and the breadcrumbs are brown and crispy

I use homemade breadcrumbs that I keep frozen in my freezer. Just dry out bread in a low temperature oven. Transfer pieces to a food processor and whizz around until the proper consistency is achieved. Pack and freeze.


Makes 24

These are very versatile and can be frozen, once cooked, for surprise guests. I sometimes replace the broccoli with spinach and add little pieces of biltong for meat lovers in the safari camps. Proscitto or bacon also works well.


  • 4 eggs
  • 1 cup milk
  • 2 teaspoons Dijon mustard
  • ? cup flour
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 cups cooked broccoli (master recipe, see p. xxx)
  • 1 cup grated extra strong Cheddar cheese
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon cayenne pepper


  • Preheat the oven to 180 °C (350 °F). Grease a mini-muffin pan
  • Whisk the eggs, milk, Dijon mustard and flour together in a large bowl
  • Heat the olive oil in a skillet and sauté the shallot and garlic. Add the broccoli and sauté for another minute until the pieces break up easily
  • Combine the broccoli and the milk mixture, and then add the Cheddar cheese
  • Transfer the broccoli mixture into the prepared muffin pan
  • Sprinkle with Parmesan cheese
  • Bake for 20-30 minutes, or until the broccoli bites have a golden brown crust
  • 1 large head of broccoli chopped into small pieces = 1 cup cooked broccoli

The shallot can be replaced with scallion or regular onion.

These bites are so versatile. They can also be cooked in larger ramekins for a vegetarian option. If there are any leftovers, they can be easily frozen.