Try making your own Hazelnut dukkah with fennel and/or Sauerkraut (please refer to the recipes on Cookidoo®).

The amount of crêpes depends on the size of pan and thickness of batter.

Search Cookidoo® for the Whipped Cream recipe in the Basic Cookbook.

Smoothie bowls are best made and served immediately, but if making in advance, cover the surface with cling wrap and refrigerate until ready to serve.

Garnish aubergine spread with pomegranate seeds.

To fold and roll the blintz: place filling on the bottom third of the crêpe leaving a 2.5 cm/1 in. border on the sides. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides into the centre. Roll the crêpe away from you a couple of times, tucking in the edges as you roll, to completely enclose.

One of the best ways to start the morning, this recipe will have you wondering why you don’t make it more often. Flaky smoked haddock and tangy crème fraîche, accompanied by a soft-boiled egg and asparagus is a filling breakfast that is also full in flavour.

If needed, add a little bit more coconut milk to get better consistency.

You can purchase flaxmeal at most major supermarkets. However, to make your own flaxmeal, simply place 200 g flaxseeds into mixing bowl and mill 30 sec/speed 10 . Use as needed and store remaining flaxmeal in a sealable container in the fridge or freezer for up to 3 months.

Use coconut flakes instead of cranberries to make the muesli more exotic.

The amount of crêpes depends on the size of pan and thickness of batter.

Allow eggs to remain in dyeing water to intensify the color. Leave eggs for at least 30 minutes up to several hours until the desired color intensity is reached.

Allow eggs to remain in dyeing water to intensify the color. Leave eggs for at least 30 minutes up to several hours until the desired color intensity is reached.

Inspired by Robert Benton's Kramer vs Kramer .

The recipe for Balsamic Reduction (glaze) can be found on Cookidoo® or in the Veggie Table Cookbook .

Accompany brunch with fresh fruit, juices, tea, coffee and baked goods according to preference.

Cook your mushrooms stalk-side down. This will help retain juices and flavours.

Crêpes can be made a day ahead. Store them between baking paper and keep refrigerated, or freeze them for up to 1 month.

Don’t let anything go to waste! The kale stems are ideal to add to your Salt-free vegetable stock paste, see Cookidoo® for the recipe. Find heaps of recipes on Cookidoo® to use up your egg yolks.

Garnish with fresh chopped chives just before serving.

For a crunchier granola, after baking, turn off oven, crack open oven door and leave tray with granola in oven to cool and crisp.