Ingredients

• 1 Wolma egg
• 1 cup rolled oats
• ¾ cup milk
• 1 banana
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tbsp honey
• Fresh raspberries
• Fresh blueberries
• Butter to grease four ramekins

Instructions:

1. Preheat your oven to 190°C.
2. Add all ingredients except the raspberries and blueberries in a blender.
3. Blend the mix until smooth, then pour into four butter greased ramekins.
4. Top with fresh raspberries and blueberries.
5. Place in the oven and bake for 30 minutes.

Ingredients

• 500 ml (2 cups) margarine
• 375 ml (1 ½ cups) icing sugar
• 3 Wolma eggs, beaten
• 1 packet Marie biscuits, finely crushed
• 625 ml (2 ½ cups) coconut
• 125 ml (½ cup) nuts, chopped
• 125 ml (½ cup) mixed dried fruit/ choc chips
• A few red and green cherries, chopped

Instructions:

1. Melt the margarine in a saucepan.
2. Stir in the icing sugar and beaten Wolma eggs.
3. Let it heat until just cooked, but do not boil.
4. Remove from the stove.
5. Add all the remaining ingredients and mix well.
6. Press the mixture flat into a greased dish/pan.
7. Cut into blocks once cooled, and store in the fridge.

Cake Ingredients

• 310 ml (175 g) cake flour
• 15 ml baking powder
• 5 ml cream of tartar
• 2 ml salt
• 80 ml (45 g) cornflour (corn starch)
• 12 extra-large Wolma egg whites
• 375 ml (315 g) granulated sugar
• 2 ml almond essence (almond extract)

Granadilla Glaze/Icing

• 500 ml (250 g) icing sugar, sifted (powdered sugar)
• 45 ml granadilla pulp (passion fruit pulp)

Instructions:

1. Sift the flour, baking powder, cream of tartar, and salt together. Add the cornflour to the flour mixture.
2. Beat the egg whites until frothy. Gradually add the sugar and continue beating until medium peaks form. Add the almond essence.
3. Gently fold the sifted flour mixture into the egg white mixture using a metal spoon or spatula. Spoon the mixture into a greased 24 cm loose-bottom tube/ring pan.
4. Bake for 30–40 minutes in a preheated oven at 180 °C . Let the cake stand in the pan for a few minutes and then turn it out onto a wire rack to cool completely.
5. Icing: Mix the icing sugar and granadilla pulp until smooth. Spoon over the cake.

Ingredients:

• ¼ cup coconut flour
• 3 Wolma eggs large
• 2 tablespoon butter or coconut oil melted
• 6 tbsp / 84ml almond milk or coconut milk, unsweetened
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• toppings of choice
• More melted butter / coconut oil for frying

Instructions:

1. Beat the Wolma eggs with a balloon whisk or with an electric mixer until frothy. Add the rest of the ingredients and beat until you have a smooth batter. Let the batter sit for a couple of minutes so the coconut flour can absorb the liquids.
2. Melt butter or coconut oil in a skillet or non stick frying pan over a low heat. Use 2 tablespoon of batter for 1 pancake and spread out using the back of the spoon. Two to three flapjacks per pan. flapjacks should be approximately 10 cm in diameter.
3. Fry the flapjacks on low heat until bubbles form on the top, about 3 minutes. Don’t move them during this time. Then flip and cook for a further minute. Please don’t be tempted to rush this and increase the heat or you risk burning them.
4. Repeat until all batter is used up. The mix makes 8 flapjacks.

Ingredients:

• 4 Wolma large eggs
• 1/2 cup milk
• 1/4 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 8 slices of bread
• Optional: butter or cooking spray for greasing
• Optional toppings: maple syrup, powdered sugar, fresh fruit, whipped cream

Instructions:

1. In a large mixing bowl, whisk together the Wolma eggs, milk, heavy cream, sugar, vanilla extract, and ground cinnamon until well combined.
2. Lightly dip each slice of bread into the egg mixture, ensuring both sides are coated. Allow any excess to drip off.
3. Preheat your air fryer to 175°C for about 3 minutes.
4. Lightly grease the air fryer basket with butter or cooking spray to prevent sticking.
5. Arrange the coated bread slices in the air fryer basket in a single layer, leaving space between each slice. You may need to cook in batches depending on the size of your air fryer.
6. Cook at 175°C for 8-10 minutes, flipping halfway through, until the French toast is golden brown and crispy.
7. Carefully remove the French toast from the air fryer and serve immediately.
8. Top with your favourite toppings, such as maple syrup, powdered sugar, fresh fruit, or whipped cream.

Ingredients:

• 2 Wolma eggs
• ¼ cup granulated sugar
• 2 tsp cornstarch
• 1 1/2 cups milk
• ½ tsp vanilla extract

Instructions:

1. Whisk Wolma eggs lightly in medium bowl set aside.
2. Combine sugar and cornstarch in medium saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat.
3. Whisk about one-third of hot mixture slowly into eggs. Return egg mixture to saucepan. Cook and stir over low heat just until mixture thickens, about 1 minute. Remove from heat; stir in vanilla.
4. Let cool briefly, then stir. Cover surface completely with plastic wrap. Cool to room temperature, then chill in refrigerator, covered, until serving time.
5. Makes approximately 1 ¾ cups (425 ml), or 7x ¼ cups (60 ml each).

Ingredients:

• 1 ⅔ cups plain flour
• 2 ½ tsp baking powder
• ¼ cup caster sugar
• 1 ¼ cups (310ml) milk
• 2 Wolma eggs
• 60g butter, melted and cooled
• 1 x punnet fresh raspberries
• ¼ cup toasted coconut chips for garnish
• Yoghurt of choice and syrup, to serve

Instructions:

1. Preheat oven to 200°C and grease and line a 35cm x 25cm (base measurement) baking dish with baking paper
2. Sift flour and baking powder into a mixing bowl and add sugar. Make a well in the centre
3. Whisk milk and Wolma eggs together and add to flour, mix well. Stir in all but 1 tbsp of the melted butter. Pour into prepared tin
4. Arrange raspberries over the top and brush with reserved melted butter. Bake 25 minutes. Cool slightly
5. To serve, cut into 12 squares. Stack 3 per serve and top with coconut chips, yogurt, and a drizzle of syrup.

Ingredients:

• 100ml sugar
• 100ml water
• 4 Wolma eggs
• 2 egg yolks
• 1 tsp vanilla
• 440ml milk
• 200ml condensed milk

Instructions:

1. Place the sugar and half the water (50ml) into a pan. Mix until the sugar crystals are well combined with the water before placing it on a low heat.
2. Once it turns into a deep amber colour, add the remaining 50ml of water and whisk well. Pour into ramekins and refrigerate.
3. In a large bowl whisk 4 whole eggs and 2 egg yolks into a bowl and add vanilla. Set aside.
4. In a saucepan add milk and condensed milk until warm, pour it slowly into the eggs and whisk well.
5. Remove the ramekin moulds from the refrigerator. The caramel should be firm or semi-set. Place a sift over the moulds and slowly pour the cream mixture.
6. Cover each mould firmly with aluminium, place in a baking tray and pour boiling water halfway up the tray.
7. Bake at 150°C for 45 minutes. Remove from the oven and allow to cool to room temperature while covered. Place in the fridge for 4 hours while covered with the foil.
8. Remove the foil and run a small sharp knife around the edge of the mould. Place a serving plate on top and flip. The crème caramel should come off the mould smoothly. If not, give it a few firm taps on the benchtop.

Ingredients:

• 50g unsalted butter
• 350ml milk
• 475g plain flour
• 100g caster sugar
• 7g sachet fast-action dried yeast
• 1½ tsp ground cardamom
• 1 egg, beaten
• 50g icing sugar
• 50g desiccated coconut

The Custard

• 250ml milk
• 100ml double cream
• 1 tsp vanilla extract
• 2 egg yolks (freeze the whites to use in another recipe)
• 50g caster sugar
• 2 tbsp cornflour

Instructions:

1. Warm the butter and milk together in a pan over a low heat until the butter has melted. Remove from the heat and leave to cool for a few minutes until just tepid. Meanwhile, tip the flour, sugar, yeast, cardamom and ½ tsp salt into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk and butter mixture into the dry ingredients and stir to combine, then knead for 5 mins until you have a smooth dough. Or, knead by hand in a large bowl for 8-10 mins. Cover and leave to prove in a warm place until the dough has doubled in size, about 1 hr 30 mins.
2. For the custard, warm the milk, cream and vanilla in a pan over a low heat until beginning to steam. Whisk the egg yolks, sugar and cornflour together in a large heatproof bowl, then gradually pour in the hot milk mixture, whisking continuously. Pour the mixture back into the pan and heat gently, stirring occasionally for 5-6 mins until thickened into a custard. Pour into a heatproof bowl, cover with a circle of baking parchment and leave to cool, then chill until ready to use.
3. Line one or two baking trays with baking parchment. Knock the dough back, then divide into 12 pieces (about 70g each) and form into smooth balls. Arrange over the trays, spacing well apart, then cover and leave to prove for 30 mins.
4.  Heat the oven to 200C/180C fan/gas 6. Make a gap in the centre of each dough ball, roughly the size of an egg yolk. Spoon the chilled custard into each gap, then brush the exposed dough with the beaten egg. Bake for 18-22 mins until golden and risen. Leave to cool completely.
5. Mix the icing sugar with 2 tsp water, then brush over the exposed dough. Sprinkle with the desiccated coconut and leave to set slightly before serving.

Fluffy, light and delicious. Think soufflé, but made in a pan with a host of breakfast toppings.

Preparation Time: 10 minutes

Cook time: 5 Minutes

Total time: 15 Min

Serves: 16-20

Ingredients:

Omelette

• 2 medium Wolma eggs
• 2 tbsp natural yogurt plain or flavoured
• 1 tbsp white caster sugar (superfine sugar)
• 1 tsp slightly salted butter

Toppings

• 2 tbsp natural yogurt plain or flavoured
• 10 g (2 tbsp) granola
• 10 g (1 tbsp) raspberries
• 1 tsp honey

Instructions:

1. Turn the oven’s grill.
2. Separate the egg whites and yolks into two bowls.
3. Beat the eggs whites to firm peaks.
4. Beat the yolks together with the yoghurt and sugar.
5. Pour the yolk mixture into the whites and fold through gently until combined.
6. Heat the butter in a 30cm nonstick frying pan over a medium heat.
7. Pour the mix into the pan, level off gently.
8. Cook until it lightly golden underneath and beginning to set on top. This will only take a minute or two
9. Put the pan under the grill (broiler) for approximately 1 minute until it is gently golden.
10. Remove from the grill and
11. Fold the omelette in half. It should be golden on both sides.
12. Serve to a plate, folding further, if desired. Top with yoghurt, granola and fruits to taste, plus a drizzle of honey.

Go for any type of fruit and berry, and why not a few oats sprinkled on top?

Preparation Time: 40 minutes

Cook time: 30 Minutes

Total time: 70 Min

Serves: 16-20

Ingredients:

• 225g unsalted butter
• 250g caster sugar
• 50g cocoa powder
• 100ml boiling water
• 175g self-raising flour
• 1 tsp baking powder
• 3 large free-range eggs
• 75g mini eggs, chopped
• For the ganache
• 200g dark chocolate, roughly chopped
• 300ml double cream
• For the marshmallow icing
• 2 large free-range egg whites
• 100g caster sugar
• 20ml orange juice
• 60g mini marshmallows
• 75g mini eggs

Instructions:

1. Heat the oven to 180°C/160°C fan/gas 4. To make the cake, whisk the butter and sugar in a mixing bowl using an electric hand mixer for 1-2 minutes until light and creamy. Mix the cocoa powder and water in a cup to combine, then whisk into the butter and sugar along with the flour, baking powder and eggs until well combined. Stir in the chopped mini eggs, then pour the mixture into the prepared tray. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave to cool completely in the tray.
2. To make the ganache, put the chocolate in a heatproof bowl, heat the cream in a pan and, just before it starts to boil, pour the hot cream over the chocolate. Leave for a minute, then stir slowly so the chocolate melts into a silky ganache. Pour this over the cooled cake (still in its tray). Chill the traybake in the fridge for an hour or so to set the ganache.
3. Meanwhile make the marshmallow icing: mix the egg whites, sugar and orange juice in a bowl. Put the bowl over a pan of simmering water (don’t let the bowl touch the water) and whisk using an electric hand mixer until the mixture is shiny and thick (5-7 minutes). Take off the heat, add the marshmallows and stir with a wooden spoon until you have a thick, creamy, sticky icing.
4. Spread the icing over the chilled, set ganache using a palette knife, then let the icing cool and set for 1 hour (see Make Ahead). Just before serving, top with the remaining whole mini eggs. Cut into squares.

Go for any type of fruit and berry, and why not a few oats sprinkled on top?

Preparation Time: 2 minutes

Cook time: 10 Minutes

Total time: 12 Min

Serves: 1

Ingredients:

2 thick slices of bread such as brioche, wheat or sourdough

1/4 c. Greek yogurt

1 large Wolma egg

2 tbsp. syrup,  honey or melted chocolate, plus more for drizzling

Pinch of cinnamon

Blueberries, strawberries, and/or raspberries, for topping

Powdered sugar, toasted oats, dried coconut, chocolate shavings (all optional), for serving

Instructions:

• Preheat an oven to 400º or an air fryer to 375º. In a medium bowl whisk yogurt, egg, maple syrup, and cinnamon.
• Using your fingers or the back of a spoon, press into the center of the bread to indent and create a well without tearing. Fill with custard mixture, dividing evenly between the slices. Top the custard with your berry (or mix of berries) of choice.
  
• If using an oven: Place prepared bread slices on a baking sheet and bake until the custard is set and the bread is golden brown, 10 to 13 minutes.
• If using an air fryer: Carefully place the prepared bread slices in the basket of your air fryer and cook until the custard is set and the bread is golden brown, 7 to 10 minutes.
  
• Transfer to a plate and drizzle with your topping of choice and optionally finish with a dusting of powdered sugar.

Perfect for warming temperatures, this vanilla ice cream is a real treat.

Preparation Time: 5 minutes
Cook time: 30 Minutes

Total time: 8 hours

Serves: 8

Ingredients:
6 Large yolks from Wolma Eggs
2/3 Cups sugar
1 1/2 Cups cream
1 1/2 Cups milk
2 Teaspoons vanilla

Instructions:

• Chill a large metal bowl in the freezer for at least 6 hours. 
• Place the milk and cream in a suacepan and bring to the boil. Set aside for 5 minutes and stir in the vanilla. 
• Whisk the egg yolks and sugar together until pale and thick. Whisk this into the cream mixture.
• POur the mixture into a clean saucepan and cook for 20 minutes over a low heat. 
• Transfer the mixture to medium bowl and cover the surface of the custard with plastic wrap. Let cool for around 30 minutes, then pour into the frozen bowl and freeze for around 4 hours. 
  
• Remove the mixture from the freezer and beat with an electric beater for around 3 minutes. Return to the freezer for 2-3 hours, or until firm.

Preparation Time: 60 Minutes

Serves: 18

Ingredients:
3 egg whites
2 tbsp caster sugar
Pink food colouring
200g icing sugar
120g ground almonds
2 tbsp icing sugar, extra

White chocolate ganache

• 100g white eating chocolate, chopped coarsely
• 2 tbsp heavy cream

Instructions:

• Make white chocolate ganache by stirring chocolate
  and cream in a small saucepan over low heat until
  smooth. Transfer mixture to small bowl. Cover.
  Refrigerate until mixture is spreadable.
  
• Preheat oven to 150°C or 130°C if using fan forced.
• Then, grease oven trays and line with baking
  paper.
  
• With a electic mixer beat egg whites until soft
  peaks form and then add caster sugar and food
  colouring and beat until sugar dissolves.
  
• Transfer mixture to a large bowl.
  
• Fold in sifted icing sugar and almond meal in 2
  batches.
  
• Spoon mixture into a large piping bag with a 1.5cm
  round tip and pipe 36 x 4cm rounds, 2cm apart onto
  trays. Tap trays on bench top to help them spread
  and dust with icing sugar. Let stand for 15
  minutes.
• Bake macaroons for 20 minutes. Stand on trays for
  5 minutes, transfer to wire rack to cool.
  
• Sandwich with ganache.

Preparation Time: 5 minutes
Serves: 2

Ingredients:
2 large, hard-boiled EGGS
2 cups fresh squeezed orange juice
1 frozen banana
1 cup frozen pineapple
1 cup frozen strawberries

Instructions:

• PLACE all ingredients into a blender and BLEND for approximately 30 seconds or until completely mixed. SERVE immediately.

Tip:

Fresh fruit can be frozen for 6-9 months. Wash fruit and freeze on sheet pan in the freezer. Once frozen, transfer to plastic bags and store.
Save more prep time by freezing the amounts of banana, pineapple and strawberries needed for the recipe into one bag.
Put juice in blender first, then layer the fruit on top of eggs before blending

Cook Time: 5 minutes
Serves: 1

Ingredients:
2 Wolma Eggs
1 tsp Coconut Oil
½ tsp Honey

Instructions:

• Crack the 2 eggs into a bowl and stir. Add the honey and stir to combine.
• Heat the coconut oil in a small frying pan on high heat
• Once the oil has melted, add the egg mix.
• Once the egg has started to cook on the bottom, tilt the pan and gently scrape the sides towards the centre, the uncooked egg on top will run out to the sides.
• Repeat all around the pan until the uncooked egg no longer flows to the edges.
• Fold the omelette in half and serve.

Prep Time: 20 min
Cook Time: 30 – 35  min
Serves: 6

Ingredients:
2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg

Instructions:

• Preheat oven to 300°F.
• Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• In a medium saucepan, bring the milk to a simmer over medium-low heat.
• Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• Let the custard cool in the water bath for about 2 hours before serving.

Prep Time: 10 min
Cook Time: 80 min
Serves: 4

Ingredients:
125g cater sugar
4 Wolma Eggs
½ tsp vanilla extract

Instructions:

• Preheat the oven to 170*C and grease a 900ml ovenproof dish. Put 110g of the sugar and 150ml of cold water into a heavy-based saucepan. Stand over a low heat and stir until the sugar dissolves.
• Bring the liquor to the boil, then boil more briskly – without stirring – until the syrup turns deep gold. Remove from the heat and add 2 tsp of boiling water, tilt to mix and pour the syrup into the prepared dish. Tilt the dish quickly so the base is covered with caramel.
• Lightly whisk the eggs in a bowl. Warm the milk and pour it onto the eggs, and whisk in the vanilla and the remaining sugar. Strain into the dish and stand in a roasting tin containing enough hot water to come half way up the sides of the dish.
• Bake for 1 hour or until set. Remove from the over and leave to cool, preferably overnight, then turn out onto a serving dish. To do this, stand the dish in a bowl of boiling water for 1 minute, then loosen the top edge of the custard with a round-bladed knife. Invert the dish onto a serving plate and jerk the container to release the caramel. Serve chilled.