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About Me

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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What the Chia?

Chia/Chai alot of people are a little confused about these little seeds.
The actual name is Chia seeds, and Chai is a spice blend that originated from India that makes a delicious aromatic tea.
They might seem expensive but they last a really long time and you only need 2tbs per person when making a chia pudding.

Tips when making a chia pudding
1. When mixing the seeds initially with milk you need to stir it every few minutes or shake the jar. Otherwise, they will clump together
2. You need to leave the seeds to soak up the liquid for at least 30 minutes. The better the longer. They have the ability to swell up to 27x their original size.
3. They taste like nothing so add some vanilla, cinnamon, and fruit purees, cocoa, honey, or fresh fruit.
4. They are high in fibre and protein and gluten-free.
5. You can make a few in advance in jars and keep them in the fridge.

You can also use them in smoothies, oats, salads, baked goods instead of eggs.

Full recipe is on the blog.

Who else loves chia pudding?
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#woodenspoonkitchen #wholefoods @deliciously_sa #homemade #lekker #foodphotography #foodstyling #chiapudding #fresh #superfood #berries #simpleliving #healthisachoice#breakfast

It is that time of year again when Hot cross buns

It is that time of year again when Hot cross buns pop up in supermarkets. Maybe an unpopular opinion but I don't really like them or buy them. Because making them yourself is just so much more rewarding and delicious. We are going away this Easter and believe me I will be making sure to pack the measured ingredients.

I created this recipe last year for @unwrapped_co and have been making it for years. The best part is the spiced honey butter. It just takes these delicious buns to a whole new level. If you don't have a piping bag for the crosses just use a ziplock bag. I am not a big baker but when I do bake I only use stoneground flour-
like @champagnevalleyflour

I am totally in love with my @spazastore covers, I have taken them on camping trips and they are my new best gift to friends and family. They are also available on @unwrapped.co website,

Find the recipe on the @unwrapped_co blog. Link in bio.
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#woodenspoonkitchen #wholefoods @deliciously_sa #homemade #lekker #foodphotography #foodstyling #hotcrossbuns #fresh #easter #baking #simpleliving #healthisachoice#zero-waste
#minimilistliving

A little bit of sunshine on a very rainy and cold

A little bit of sunshine on a very rainy and cold day. This overnight oats is so delicious. Make it quickly before mango season is over.

1 cup oats
1 cup @buttanutt almond milk
3tbs toasted coconut
1/2 spoon protein powder
1/2 cup yogurt
1/2 tsp cinnamon
1tsp honey
1tsp vanilla

Toppings
Mango
Passion fruit
Toasted coconut flakes

Mix all the ingredients in a container except the toppings. Leave overnight in fridge. Serve with all the toppings
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#woodenspoonkitchen #foodblog# foodphotography#foodstyling #autumn #oatslover#comfortfood#breakfast

Here is some vacay/weekend tray-bake pancake inspi

Here is some vacay/weekend tray-bake pancake inspiration.

I figured out a lot this year. And learned a few new skills. One of them; learning to cook without always having a ton of washing up afterward. That is why I love this one-tray pancake bake.
This is a great recipe to feed a crowd this holiday. No need to slave over a stove for hours. My children love these pancakes.

Ingredients
2 cups plain flour or use (Gluten-free SR flour from @healthconnectionwholefoods and leave out bicarbonate of soda)
1/3 cup sugar/honey
1/2 tsp bicarbonate of soda
1 1/2 cups buttermilk or yogurt
1 egg
2 tsp vanilla extract
50g butter, melted

Toppings:
raspberries, blueberries, yogurt, honey, and berry compote

*Preheat oven to 180'C. Grease and line a 3cm-deep, 24.5cm x 37.5cm baking dish with baking paper, extending paper 2cm above edges of tray.

*Whisk flour, sugar, bicarbonate of soda, and a pinch of salt together in a large bowl. Make a well in the centre. Whisk buttermilk, egg, and vanilla in a large jug. Add buttermilk mixture to well. Whisk until just combined.

* Spread batter into prepared tray. Smooth top. Top with berries, gently pressing into batter. Bake for 10 minutes or until a skewer inserted into the centre comes out clean.
*Dust pancake with icing sugar(optional). Top with more berries yogurt, honey, and berry compote.

#woodenspoonkitchen #wholefoods @deliciously_sa #homemade #lekker #foodphotography #foodstyling #pancakes #berries #simpleliving #eatmorefruit #healthisachoice

I have been making this ice cream for years, and i

I have been making this ice cream for years, and it is always a popular flavour at my ice cream workshops. It is also my daughter's favourite ice cream (although she does not even like avo toast, who does not like avo toast ??)

The GEM avos from @woolworths_sa are a GEM because they are perfectly ripe and locally grown at a farm near you. They also have a long shelf life because these babies are kept at the perfect temperature from farm to shelf.

Avo and lemon ice cream with pistachios

Ingredients
250 ml milk
2 eggs
125 ml sugar
500 ml cream
1 Gem avo
1-2 lemon’s juice
50g chopped pistachios

Method
Warm 1 cup milk in a pan. While the milk warms, whisk together 2 eggs and ½ cup sugar in a separate bowl.
Slowly add warm milk to the eggs and sugar, whisking continuously.
It is crucial that the milk should just be slightly warm so eggs do not curdle.
Add 2 cups of cream and vanilla to the milk custard. Heat slowly and continue stirring until the custard coats the back of a spoon.
Cover the custard with clingfilm by placing it directly on the surface, this prevents a skin from forming.
Cool down the custard and place in fridge overnight.
Add cold custard to a blender and add avo and lemon juice. Adjust the lemon juice to taste, it needs to be zingy.
Get the ice cream machine ready. Follow instructions for your specific ice cream machine and pour mixture into the machine and churn until frozen and creamy. Add chopped pistachio's when almost ready. Store in the freezer if not eating straight away.

Today is the last day of the GIVEAWAY, @woolworths_sa is giving away a R1000 shopping voucher to a lucky winner to spend on your Christmas shopping! You can enter until 12:00pm. Follow instructions on Monday's post.

Here is a delicious dip and platter idea for your

Here is a delicious dip and platter idea for your next Christmas party. This is not your average guacamole and adding some yogurt makes the perfect dip, You could adjust the flavour by using different herbs, I used mint and dill but adding coriander, chives, and spring onions will also work.
I already made this dip again for a function on Saturday, it is spicy, zingy, and fresh! It is also great on a sandwich. When stored in a container it does not go brown so quickly but it is still better to serve it straight away.

Build up a platter with different colours and textures by adding nuts, crudites, crackers, cheese and cold meats.

You will need some ripe avos to make this dip. I loved using the Gem avos from @woolworths_sa! They are perfectly ripe because they are locally grown at a farm near you. They also have a long shelf life because they are kept at the perfect temperature from farm to shelf.

Here is the recipe
Avo yogurt dip
Ingredients
2 Gem avo's
1/2 cup yogurt
1/2 jalapeno-depending on how spicy you like it
1 clove of garlic
salt
a handful of chopped dill and mint
lime juice to taste

Method
Add ingredients to a blender. Blend until smooth. Adjust the seasoning and lime juice.

Remember to enter the GIVEAWAY on Monday's post!
@woolworths_sa is giving away a R1000 shopping voucher to a lucky winner to spend on your Christmas shopping!

Shakshuka is always a winning dish for brunch and

Shakshuka is always a winning dish for brunch and feeds a crowd it can even be made on a camping trip and you only need a frying pan. If cooking for children make it less spicy and you could also add a tin of black beans for extra protein. And of course, guacamole goes hand in hand with this Middle Eastern dish. The best avos to use this season are Gem avos from @woolworths_sa. They are always perfectly ripe and grown locally at a farm near you. They are kept at a perfect temperature from farm to shelf that gives them a longer shelf life.

Green Shakshuka with guacamole
Ingredients
1 tbs cumin seeds
2-3 tbs of olive oil or a little more
1 onion chopped
2 cloves of garlic
1 tbsp harissa
200g of chopped spinach
250g peas
1/2 cup coconut milk or cream
Fresh dill, mint + coriander chopped
4 eggs
For garnish
1 disc of crumbled feta
1 small jalapeno
1 lime cut into wedges
Dill,mint and coriander

Quick guacamole:
1 avocado, chopped coriander
salt and pepper to taste
juice of 1-2 limes

Method:
Make quick guacamole by mashing avos, add salt, chopped coriander, and fresh lime juice.
Dry roast cumin seeds until fragrant. Heat olive oil, add a little more than you would normally. Fry onions and garlic until soft. Add spinach and cook until slightly wilted. Add cream/coconut milk, peas and herbs stir. Check seasoning. Make holes in the mixture and gently add eggs. Cook until eggs are set. To speed things up cover frying pan with a lid. Garnish with guacamole, feta, jalapeno, and fresh herbs. Serve with fresh bread.

Remember to enter the GIVEAWAY on Monday's post!
@woolworths_sa is giving away a R1000 shopping voucher to a lucky winner to spend on your Christmas shopping.

Avos are filled with good fats and are a great add

Avos are filled with good fats and are a great addition to add to breakfast whether it is avo on toast with an egg or in a smoothie or smoothie bowl. I live for smoothie bowls in the summer and will easily eat them as an afternoon snack or for dinner when it is so hot!!

The key to a great smoothie bowl is to not add too much liquid, use frozen fruit, and a strong blender is a bonus.

Also, remember that avo's best friend taste-wise is some acidity from limes or lemons.

I loved using the Gem avos from @woolworths_sa! They are perfectly ripe because they are locally grown at a farm near you. And local is LEKKER!! They also have a long shelf life because these babies are kept at the perfect temperature from farm to shelf.

Avo and pineapple smoothie bowl
Ingredients
1/2 a Gem Avo
1 1/2 cup frozen pineapple
1 frozen banana sliced
handful of spinach
2 dates
2 tbsp collagen powder or protein powder (optional)
1/2 cup of almond milk (but you might need a little more)
Juice of 1 or two limes

Optional toppings:
Raw Granola from @woolworths_sa, blueberries, blackberries, kiwi, and hempseeds

Method
Add ingredients to a strong blender. A tamper will help to mix ingredients. If it is not blending easily add a little more liquid but not too much otherwise it will turn into a smoothie. Adjust sweetness by adding honey or another date and add more lime juice to taste. Pour into two bowls and decorate with toppings. Eat straight away!

Remember to enter the GIVEAWAY on yesterday's post!
@woolworths_sa is giving away a R1000 shopping voucher to a lucky winner to spend on your Christmas shopping!

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