Happy Kids; Healthy meals! (and they’re also super delicious!) Before you say, “My kids will never eat them”, read on because, although mushrooms often seem to be the “not on my plate” vegetable right up there with Brussels sprouts, we’ve got good reasons and great ways to get kids to eat them. Firstly, the great way to add mushrooms: A selection of studies have found that the meaty taste of mushrooms make them easy to blend unobtrusively into any minced protein (beef, chicken, lamb, turkey and even fish work equally well) by chopping them into the same consistency.  Mushrooms then immediately increase the nutritional value of your child’s meal without compromising on the flavour kids would expect from their favourite burger, lasagna or cottage pie. Secondly, the good reason to add mushrooms: By blending mushrooms into their favourite meat or fish options, you are able to decrease their total calorie, fat and saturated fat intake without losing any of the flavour.  In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally whilst adding healthful nutrients such as potassium, fibre, minerals, vitamins and antioxidants to every bite. You will also be reducing their sodium intake by 25%! Now that’s good news coming from our favourite Superfood! But as we know with kids, who can be picky eaters, the proof is in the pudding (in this case in the blend!) So, we’ve developed a range of recipes, blending mushrooms into kid friendly favourites for an easier and much healthier way  to dish up delicious options even they will love! SAMFA Chicken, Mushroom & Corn Meatloaf Makes 1 standard sized loaf tin (± 20cm x 10cm) Ingredients: 400g white button mushrooms 2 shallots, diced 2 cloves garlic, minced 1 cup breadcrumbs 1 XL free-range egg, lightly beaten  ½ cup parmesan cheese, finely grated 1 large marrow, grated, salted, degorged & squeezed dry  1 corn on the cob, steamed and cut off the cob ¼ cup parsley, chopped Zest of 1 lemon 1 Tbsp lemon juice ¼ cup spring onions, sliced 2 tsp dried oregano 400g chicken mince Extra virgin olive oil  Salt and pepper, to taste  Pink sauce: 4 Tbsp mayonnaise 4 Tbsp tomato sauce Fresh lemon juice, to taste Method: To make the pink sauce: Mix mayonnaise and tomato sauce together in a bowl.  Add a little squeeze of lemon juice and salt, to taste. Set aside in the fridge for serving.  Preheat oven to 180˚C. Lightly spray a ± 20cm x 10cm loaf tin with non-stick olive oil spray. Using a food processor, pulse the mushrooms until they are finely chopped.  In a large pan sauté the mushrooms with a little drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set mushrooms aside. Add a fresh drizzle of olive oil to the pan and add the shallots.  Cook until soft. Add the garlic and cook until fragrant. Season well and set aside.  In a large bowl combine the cooled mushrooms and shallots and the rest of the ingredients except the chicken, mix very well.  Add the chicken mince and season with salt and pepper.  Mix to combine.  Spoon mixture into loaf tin.  Bake for 30 minutes until browned on top and cooked through.  Remove from the oven and remove from the loaf tin.  Return to the oven on a baking tray for another 10 minutes to brown the sides.  Slice and serve with pink sauce and a side salad.  SAMFA Mushroomy Chicken Burgers  Makes 6 burgers  Ingredients: 500g white button mushrooms 500g free-range chicken mince ½ onion, grated ½ cup breadcrumbs 1 XL free-range egg, lightly beaten 1 ½ tsp salt ½ tsp freshly ground black pepper To build the burgers:  6 burger buns, lightly toasted Tomato slices, for serving Lettuce, for serving Sliced mild cheddar cheese, for serving Mayonnaise, for serving Tomato sauce, for serving Method: Using a food processor, pulse the mushrooms until they are very finely chopped.  In a large saucepan sauté the mushrooms in a drizzle of olive oil.  Sauté until the mushrooms are fully cooked and have lost most of their liquid, 10-12 min.  Set aside to cool. In a large bowl combine the remaining ingredients and the cooled, cooked mushrooms.  Form into 6 equally sized patties. In a hot cast iron pan or on the braai, cook the patties until golden brown on both sides and fully cooked through. 10-12 minutes.  Assemble burgers with all your favourite fixings and serve warm.  SAMFA Mighty Mushroom Bolognese with Hidden Veg Serves 6 Ingredients: 500g portabellini or white button mushrooms 1 onion, finely diced 2 stalks celery, finely diced 1 large carrot, finely grated 1 large zucchini, finely grated  2 cloves garlic, minced 1 tsp dried oregano 2 Tbsp tomato paste 2 x 400g tinned crushed tomatoes 1 cup mushroom or vegetable stock Salt and pepper, to taste  Extra virgin olive oil  350g dried spaghetti Parmesan cheese, for serving Fresh parsley, for serving  Method: Using a food processor, pulse the mushrooms until they are very finely chopped.  In a large saucepan add a drizzle of olive oil and the mushrooms. Sauté until the mushrooms give off all their water and begin to brown.  Remove from the heat and set aside in a bowl.  In the same saucepan sauté the onion in a little olive oil. Cook until soft.  Add the celery, carrot, zucchini, garlic and dried oregano. Cook until the vegetables are very soft. Use your spoon or spatula to mash them in the pan so they break down.  Add the tomato paste and cook stirring constantly for 2-3 min.  Add the tinned tomatoes and stock, bring to a gentle simmer.  Allow to simmer for 30 min until reduced and thickened.  Taste for seasoning.  In a large pot of boiling salted water, boil the spaghetti according to package instructions.  Once al dente, drain the pasta.  Divide the spaghetti between bowls and top with the mushroom bolognese.  Sprinkle bowls with

When kids (and Dads) want to spoil Mom on Mother’s Day, they want to know she’s going to love what they’re making and knowing that they won’t even have to break a sweat it’s going to be sooo easy is just an extra bonus!  Mushroom & Cheese Soufflé Toasts  Makes 4 toasts 15ml oil 150g button or portabellini mushrooms, sliced 3 spring onions, sliced 30ml butter 25ml cake flour 80ml milk, hot 5ml Dijon mustard 50g cheddar cheese, grated salt and milled black pepper 2 eggs, separated 4 slices white bread, lightly toasted 5ml parsley, chopped Preheat the oven to 220°C.  Heat the oil in a pan and fry the mushrooms for 4 – 5 minutes.  Add the spring onions and cook for another minute. Set aside and reserve one third for garnish.  Melt the butter in a pan and stir in the flour and cook for 3 minutes, mixing well.  Add the hot milk and stirring continuously, keep stirring, for 2-3 minutes.  Remove from the heat and stir in the mustard and cheese.  Allow to cool slightly and stir in the egg yolks and reserved mushroom mixture. Season well with salt and pepper.  In a spotlessly clean bowl, whisk the egg whites, using an electric whisk, until soft peaks form.  Carefully fold the egg whites into the mushroom mixture.  Arrange the toast slices onto a baking sheet and spoon the mixture onto the toasts. Bake for 5 – 6 minutes or until golden and puffy. Serve at once topped with the reserved mushrooms and some parsley. Boerewors Stuffed Mushrooms Serves 4-6 as a snack  Preparation time: 10 minutes Cooking time: 20 minutes Difficulty: Easy Ingredients 2tbsp coconut oil 250g boerewors, removed from casings 12 Portabellini mushrooms, cleaned, stalks removed and reserved 1 red chilli, finely chopped 150g full-fat cream cheese ¼ cup chopped flat-leaf parsley Method Heat oven to 200°C.  In the meantime, heat coconut oil in a pan and brown the wors mince, stirring often, about 7 minutes.  Finely chop the mushroom stalks and add to the pan with the chilli. Cook for 5 minutes more. Stir in the cream cheese and parsley and taste for seasoning. Pack into the 12 mushroom caps, place into oven and bake for 8-10 minutes, until browned and bubbling. Mushroom and Bacon Salsa Stuffed Avocado Serves 2 Preparation time: 5 minutes Cooking time: 10 minutes Ingredients 100g streaky bacon, cut into cubes ½ red pepper, diced 150g fresh button mushrooms, sliced 1 fresh tomato, diced 2 spring onions, sliced small handful fresh coriander, chopped 1 large ripe avocado, halved  Method Fry the bacon in a pan over medium heat until caramelized, about 5 minutes. Remove from pan and set aside.  In the bacon fat, cook the red pepper and mushrooms until softened, about 5 minutes. Combine mushroom mixture with the bacon, fresh tomato, spring onion and coriander. Spoon into the avo halves and serve with lime wedges.  Mushroom, broccolini & cracked baby potato tray bake with garlic butter A scrumptious, crowd-pleasing side dish for your next braai. Ingredients: (serves 6) 700g-1kg baby potatoes 125 g butter, melted 30 ml olive oil 1-2 cloves garlic, finely chopped/grated rind of a small lemon, finely grated a generous handful fresh parsley, finely chopped (save half for garnish) salt & pepper at least 250 g portabellini mushrooms 200-300 g broccolini spears olive oil, for drizzling Method: Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside. Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, parsley in a medium jug/bowl, and season with salt & pepper. Set aside. Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt & pepper. Bake in a preheated oven at 220 C for 15 minutes or until the potatoes are golden brown. Scatter with parsley and serve at once. Mushroom, halloumi & yellow pepper skewers with mint salsa verde Turn everyday veggie skewers into a feast with salty halloumi and a zesty green herb sauce. Ingredients: (serves 4) 1/4 cup (60 ml) olive oil 1 punnet (20 g) fresh mint leaves (save a few leaves for garnish) 1 punnet (20 g) fresh parsley 1 clove garlic, finely grated grated rind & juice of a lemon salt & pepper 250 g portabellini mushrooms, whole or halved about 250 g halloumi cheese, cubed 2 medium yellow peppers, sliced into squares Method: For the salsa verde: put the olive oil, mint, parsley, garlic, lemon rind & juice and some salt & pepper into a small blender. Blend to a smooth pulp. Cover and refrigerate until ready to serve. For the skewers: assemble the skewers by arranging chunks of mushrooms, halloumi & yellow pepper together. Braai over hot coals or bake in a very hot oven at 220 C for about 10 minutes until golden. Drizzle with salsa verde en serve at once.

If there was ever a year to celebrate your mom or the mother figure in your life it would be 2021, so spoil her with a breakfast that not only tastes amazing but is nutritious too with SASKO’s range of LOW GI Added Care breads. Encourage her to put her feet up or lie-in on the morning and thank the most wonderful mom for wearing multiple hats throughout the last 12 months as she’s been home-schooling, working and running a tight ship in the household – all at the same time. It’s exhausting just thinking about it but mom does it with a smile. SASKO has developed a range of recipes that are perfect for health enthusiasts as the LOW GI Added Care range is packed with vitamins, minerals and high in fibre, and is also available in five delicious flavours. Whether mom prefers Seeded Whole Wheat Brown Bread, Whole Wheat Brown Bread, Oats and Honey-flavoured White Bread, Multi-seed Cranberry Brown Bread or the Soy & Linseed Bread, there’s something for everyone. The options really take your breakfast or other meals up a notch in flavour and health. Just like mom prioritises your wellbeing throughout the year, it’s an opportunity to return the favour on Mother’s Day.  Bon Appetit, Moms! Honey and  Oats French Toast Muffins Ingredients 6 large eggs 2 cups milk 2 teaspoons ground cinnamon 1 1⁄2 tablespoons sugar 14 cups cubed SASKO Low GI Honey & Oats White Bread Golden syrup for serving Method Preheat the oven to 180°C. Grease a mun tin with butter. In a large bowl, whisk together the eggs, milk, cinnamon, sugar & vanilla extract. Add cubed bread to the mixture and fold until combined and all of the liquid isa bsorbed. Divide the bread mixture into mun tins, pressing it lightly into each cup to compact it. Bake for 25 to 30 minutes. Allow to cool for 5 minutes, scoop out and serve topped with golden syrup. Seeded Bread Omelettes Ingredients 1⁄2 cup of crumbed SASKO Low GI Seeded Brown Bread 3 eggs Ready-made white sauce Pinch of cayenne Pinch of salt & pepper Method Pour hot white sauce over the breadcrumbs, mixing and mashing them well. Separate the egg yolk and white, whisking the whites until stiff. Whisk yolk of eggs, cayenne, salt and pepper until thick and stir into the white sauce and bread-crumbs mixture. Preheat the oven to 180°C. Cut and fold in the stiffly beaten egg whites to the mixture. In a hot, oiled medium frying pan turn in omelette and cook lightly. Set the pan in the oven to dry on the top of the omelette. Remove pan from oven and serve. Linseed and  Soy, Chicken and egg quiche Ingredients 1 kg cooked chicken 6 large eggs 2 cups milk 1 teaspoon salt 1 teaspoon ground mustard 6 slices, cut into cubes of SASKO Low GI Linseed White Bread 1 cup grated cheese Method In a large bowl, whisk the eggs, milk, salt and mustard together. Stir in the bread cubes, cheese and cooked chicken. Pour into a greased baking dish. Cover and refrigerate overnight. Bake uncovered at 180°C for 40 min or until a knife inserted comes out clean.