Through her catering and consulting business Prep’ed by Sasha, Sasha has lent her creative foodie flair to designing the menus at the luxurious Sabi Sabi Earth Lodge safari resort and Braamfontein's The Artivist among others, before heading up the kitchen at her first restaurant Brik in Rosebank. She describes her philosophy of creating her unique menus at Brik as "heading down the rabbit hole" in search of the best organic, local food suppliers and getting seriously interested in the process of home pickling.
Rolled oat hotcakes with Salted cinnamon roast pear, yoghurt and halloumi
This recipe was the first dish I made when quarantine started, I think it will always have a special place in my memory of this time. It's light, gluten-free, sweet and salty, really easy to make and can be adapted for all ages. My little one ate about eight of the hotcakes with yoghurt and honey!
For the cinnamon roast pears
3 pears cut into quarters
½ tsp ground cinnamon
Drizzle olive oil
1 tsp brown sugar
Yoghurt and honey to serve
Pre-heat your oven to 180 degrees Celsius.
Toss all the ingredients together
Place into a roasting pan and roast, mixing half way through for about 20 min or until the pears are soft and caramelised
For the oat cakes
1 cup rolled oats
½ cup almond milk (this can be replaced by your favourite milk)
½ cup of water
½ tsp baking powder
½ cup of flour – we used a wholemeal. This can be replaced by a gluten free option such as buckwheat too.
1 block of halloumi
Put the oats, milk and water into a blender. Allow it to sit for about 10 min so the oats soften slightly, making them easier to blend. Then add the baking powder, flour and two eggs and blend until smooth.
To create single hot cakes, Heat a single portion flat bottom pan. Add a little butter to coat the base and pour in the batter. divide the batter into 4 portions, the thickness would depend on the size of your pan.
On a medium heat, cook the hotcake. Once little bubbles form you know its ready to flip.
In a separate pan, cut the block of haloumi into cubes. Heat ½ tsp vegetable oil in the pan on a high heat and grill the halloumi cubes until crisp.
To serve, place the hot cake into the plate, top with the pears and halloumi. Dollop a spoon full of yoghurt on top and drizzle with some honey.