These recipes from Pick n Pay's Fresh Living magazine, are ideal winter warmers for the whole family, and you can make them with your kids too!

Coconut cakes

In the Bahamas these are called 'Johnny cakes' — an adaptation of the original journey cakes that women would pack for their men going to sea.

Ingredients for 6-8 cakes:

  • 1 x 10g packet of instant active yeast

  • 2 cups (500ml) lukewarm water

  • 4-5 cups (600g-750g) cake flour

  • 1 tsp (5ml) salt

  • 1 cup (250ml) fresh grated coconut

  • 1 tsp (5ml) coconut essence

  • 1 Tbsp (15ml) milk

    • Instructions:

    Dissolve yeast in the water in a large bowl.

    Stir in half the flour, one cup at a time. Mix for one minute.

    Cover, let rest for two hours.

    Add remaining flour and salt. Knead until dough is smooth and elastic.

    Add coconut and coconut essence and knead.

    Place dough in a large oiled bowl and cover with plastic wrap. Allow to rise for one to two hours, until it doubles in volume.

    Divide dough into six to eight equal pieces, roll into balls and flatten slightly. Allow to rest until doubled in size.

    Preheat oven to 180°C

    Brush with milk, sprinkle with coconut and bake for 30 minutes or until cooked through.

    Breakfast focaccia

    This recipe is easy to make with leftover bread dough.

    Ingredients:

  • 500g basic bread dough

    • Suggested toppings: Olive oil, for drizzling, sausages, bacon or parma ham, baby tomatoes, sliced mushrooms, eggs, and grated parmesan cheese.

    Makes one focaccia loaf.

    Instructions:

    Grease a small (20cm x 30cm) baking tray and press bread dough into it. Brush with olive oil and allow to rise for 15-30 minutes.

    Preheat oven to 180°C.

    Top with your selection of ingredients, lightly pressing them into the dough.

    Bake for 30 minutes.

    Serve focaccia topped with soft-fried or poached eggs and Parmesan cheese.

    Baker's tips: Replace water and coconut essence with fresh coconut milk, and use dried coconut if fresh not available.