We used a jumbo muffin tin to make fewer but larger muffins. You can also use a 12-hole cupcake tin and bake for 20-25 minutes. 

Jumbo pizza muffins

Makes 6 

Ingredients  

2 cups (300g) flour
1 Tbsp (15ml) baking powder
1 tsp (5ml) garlic powder
10g basil leaves, chopped
Salt and milled pepper
2 eggs, whisked
1¼ cups milk
¼ cup oil
⅔ cup tightly packed (80g) grated mozzarella
⅔ cup tightly packed (80g) grated Cheddar
50g salami (or bacon), chopped
240g tomato purée
Basil leaves, for topping 

Method  

1. Preheat oven to 180ºC. Grease a 6-hole jumbo muffin tin.
2. Add flour, baking powder, seasonings and herbs to a large mixing bowl. 
3. Add eggs, milk and oil. Whisk thoroughly to form a smooth batter. Season. 
4. Set aside a small portion of each cheese as well as a few pieces of salami for topping. Use a wooden spoon to stir the remaining cheeses and salami through the batter. 
5. Fill each muffin hole with batter.
6. Add spoonfuls of tomato purée to each muffin, swirling it with a teaspoon so it is evenly ribboned throughout the muffin, but not completely mixed into the batter.
7. Finish muffins with a sprinkle of leftover cheese and pieces of salami.
8. Bake for 30-35 minutes, or until golden and springy when pressed (if pressing into the batter creates a dent, cook for another 5 minutes).
9. Remove and cool in the tin for 15 minutes, then serve warm garnished with basil leaves. If storing, cool completely and keep in an airtight container.  

Recipe & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons

Also read: Dealer’s choice pizza

The post Jumbo pizza muffins appeared first on MyKitchen.

Low and slow does the trick for cooking silky risotto. Pairing with charred spring onions and tomatoes results in a generous dish ideal for sharing on chilly evenings. 

Charred spring onion & tomato risotto

Serves 6

Ingredients  

2 bunches spring onions
¼ cup butter
2 Tbsp olive oil 
4 cloves garlic, finely grated 
1 tsp grated ginger 
1 cup Arborio rice (or risotto rice) 
¼ cup white wine 
4 cups vegetable/chicken stock
1 cup cream
¼ cup sun-dried tomato pesto
Salt and milled pepper
Olive oil
⅓ cup sun-dried tomatoes in oil, drained (optional)
300g vine tomatoes (or 3 small tomatoes), quartered
Parmesan, to garnish 

Method

1. Char spring onions in a hot, dry griddle pan or over an open flame. Once cooled, slice thinly at a diagonal angle. 
2. Heat 2 Tbsp butter and olive oil over medium heat. Sauté ⅔ of the spring onions for 2-3 minutes. Add garlic and ginger then sauté another 1-2 minutes.
3. Add rice and allow to toast for a few minutes while stirring. 
4. Add wine and stir until evaporated. Lower temperature to medium-low. 
5. Add stock ⅓ cup at a time, stirring until absorbed before the next addition. 
6. Once all the stock has been absorbed, add cream and cook while stirring until absorbed. 
7. Stir through sun-dried tomato pesto and remaining butter. Season. 
8. Heat a pan on a high heat, add a splash of olive oil and fry the tomatoes until blistered. 
9. Serve the risotto with blistered tomatoes then garnish with sun-dried tomatoes, shaved Parmesan and remaining charred spring onions. 

Recipe & styling: Lichelle May 
Photographs: Zhann Solomons 

Also read: Pumpkin-seed wraps with lamb koftas

The post Charred spring onion & tomato risotto appeared first on MyKitchen.

A hearty, spiced lentil soup, where pulses expand into a rich, comforting bowl perfect for feeding many on cold winter nights. 

Moroccan lentil soup

Serves 6-8 

Ingredients  

2 Tbsp olive oil
1 onion, finely chopped
2-3 celery stalks, finely diced
3 carrots, peeled and finely diced
3-4 cloves garlic, sliced
2 Tbsp harissa paste
2 Tbsp tomato paste
2 tsp cumin seeds
2 cinnamon sticks
½ tsp ground turmeric
1 tsp smoked paprika
1 tsp smoked or regular chilli flakes
5 large tomatoes, seeds removed and finely diced
6 cups vegetable stock
200g dried red split lentils, rinsed
Salt and milled pepper
400g canned chickpeas, drained and rinsed
30g coriander, roughly chopped
Crusty bread, to serve

For the tahini drizzle

2 Tbsp tahini paste
3 Tbsp water
1 lemon, zested & juiced
Salt and milled pepper 

Method  

1. Heat oil in a large pot on a medium heat. Sauté onion, celery and carrot for 5 minutes. 
2. Add garlic, harissa, tomato paste and spices. Sauté for another 2-3 minutes. 
3. Add tomatoes and fry for 2-3 minutes.
4. Add stock and red split lentils. Season, cover with a lid and allow to simmer for about 15-20 minutes. 
5. Once the lentils are al dente (tender but still have some bite), add chickpeas and allow to heat through. 
6. Add ⅔ of the coriander and adjust seasoning.
7. Mix together tahini drizzle ingredients and season. 
8. Serve soup drizzled with tahini and a sprinkle of remaining coriander, with bread on the side. 

Recipe & styling: Lichelle May 
Photography: Zhann Solomons 

Also read: Spicy chorizo & potato soup 

The post Moroccan lentil soup appeared first on MyKitchen.

Barley soaks up the flavourful pan juices and swells into a satisfying, crowd-friendly traybake. 

Cider chicken & barley traybake 

Serves 6

Ingredients  

2-3 Tbsp olive oil blend 
200g streaky bacon
1 cup dried pearl barley
800g oven roast vegetable mix 
1 bulb garlic, halved 
12 bone-in chicken thighs 
Salt and milled pepper 
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1 bottle (330m1) apple cider
1 ½ -2 cups chicken stock
1 Tbsp wholegrain mustard 
3 Tbsp basil pests, for serving
Chopped parsley, to garnish
Basil leaves, to garnish 

Method  

1. Preheat oven to 200°C. 
2. Heat a pan with a drizzle of oil over high heat and cook bacon, but not until fully crispy. Drain on paper towel and roughly chop into 2cm chunks. 
3. Place barley in the base of a 35x45cm deep oven dish. 
4. Top barley with oven roast veggies and garlic halves. Season. 
5. Season chicken thighs well. Sprinkle with spices and arrange the chicken among the vegetables, on top of the barley. Drizzle chicken and vegetables with remaining oil.  
6. Pour the apple cider around the chicken in the dish. Mix the chicken stock and mustard together and pour in the dish. 
7. Roast for about 25 minutes.
8. Cover with foil, lower the temperature to 180°C and bake for 1 hour more. 
9. Spoon over basil pesto, sprinkle with chopped parsley and top with basil leaves to serve. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Caramelised chicken curry

The post Hearty cider chicken & barley traybake appeared first on MyKitchen.

These wraps are very fragile and work best served flat. 

Pumpkin-seed wraps with lamb koftas

Makes 5 wraps

Ingredients

For the lamb koftas 

2 Tbsp canola oil
2 shallots (or 1 onion), finely chopped
3 cloves garlic, minced
½ tsp all spice
1 Tbsp ground cumin
2 tsp paprika
½ tsp cinnamon
2 tsp coriander
500g lamb or beef mince
20g parsley, finely chopped
10g mint, finely chopped
1 egg
Salt and milled pepper

For the pumpkin seed wraps

½ cup (80g) pumpkin seeds
2 Tbsp flaxseed powder
2 Tbsp flour
1 Tbsp za’atar
Salt and milled pepper
1¼ cup water
2 Tbsp canola oil, for frying

For the tzatziki

½ English cucumber
1 cup double-cream yoghurt
1 small lemon, zested and juiced
1 small clove garlic, grated
10g dill, finely chopped
1 Tbsp olive oil

To serve

Handful chopped cherry tomatoes
Chopped cucumber
Rocket leaves 

Method

1. For the koftas, add oil to a hot pan and sauté shallot or onion over medium heat for 5 minutes, until golden. 
2. Add garlic and spices. Fry for another minute until fragrant, then remove and cool. 
3. Add cooled onion mixture to a bowl with the mince, herbs and egg. Season and use a fork to mash everything together evenly. 
4. Portion mixture into 12 koftas (about 50g each), shaping each into a small oval. Refrigerate for 30 minutes. 
5. For the wraps, place seeds, flaxseed powder, flour and spices into a food processor. Blend into a fine powder (small chunks will remain). Season. 
6. Add water and stir until smooth. (Mixture should be a watery but thick consistency). 
7. Heat oil in a 20cm pan over high heat. 
8. Add ½ cup of batter to the pan, fry for 3 minutes before flipping and frying for another 2 minutes. Remove and enclose in a clean kitchen towel. Repeat to make 5 wraps. 
9. For the tzatziki, grate cucumber and squeeze flesh between your palms to remove as much liquid as possible (or add to a fine mesh sieve and press cucumber with a spoon).  
10. Add cucumber to a bowl with remaining ingredients and stir to combine. Cover and refrigerate. 
11. Preheat the oven to 180ºC.
12. Brush koftas with oil and grill in batches over a hot griddle pan (or in a frying pan) until lightly charred, about 6 minutes. Remove and add to a tray. 
13. Place koftas in the oven for 10 minutes to finish cooking.
14. Lather a spoonful of tzatziki onto a wrap, top with 2-3 koftas and salad. Repeat to make five wraps and serve. 

Good to know  

Pumpkin seeds provide generous amounts of magnesium, an essential mineral helping with balanced blood pressure, stress and sleep. Don’t throw away the seeds when cleaning out a pumpkin for dinner. Wash to separate from the pumpkin fibres, then dry and roast with spices to add to salads, soups and pastas. 

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons

Also read: Breakfast muesli bars  

The post Pumpkin-seed wraps with lamb koftas appeared first on MyKitchen.

A fibre-packed treat that tastes great without the added chocolate coating. Slice bars to your preferred size – these are 7x5cm. 

Breakfast Muesli Bars

Makes 12 

Ingredients

4 (70g) medjool dates, pitted and finely chopped (or 70g chopped date block)
1 cup (250ml) boiling water
2 cups (220g) rolled oats
¼ cup (20g) cocoa
¼ cup (50g) dried apricots, finely chopped + extra for topping
¼ cup (30g) almonds, chopped + extra for topping
1 cup (145g) multi-seed mix
1 cup (250g) smooth peanut butter

For the topping

180g dark chocolate
2 tsp coconut oil
2 Tbsp pumpkin seeds 

Method

1. Line a 20x20cm baking dish with tinfoil.
2. Add dates and water to a bowl and mash to soften. Set aside for 5 minutes.
3. Add oats, cocoa, apricots, almonds and the seed mix to a different bowl, stir to combine. 
4. Whisk peanut butter through the date-water mixture until smooth. Scoop this mixture into the bowl with the dry ingredients.
5. Use your hands or a wooden spoon to mash everything together thoroughly.
6. Press mixture into the tin, flattening evenly. Refrigerate for 30 minutes. Slice into 12 bars and enjoy as is, or continue with the method below to coat in chocolate. 
7. Line a tray with baking paper and refrigerate for a few minutes.
8. In a mug, melt together chocolate and coconut oil until smooth.
9. Dip half of each bar into the chocolate, using a knife to remove the excess dripping off. Place on the cold baking tray.
10. Sprinkle the extra seeds, apricot and almonds over the chocolate coating. Repeat with remaining bars. Leave to set completely before storing in an air-tight container for 1-2 weeks. 

Cook’s tip  

Pack muesli bars into lunchboxes, enjoy as an after-school study snack or take them along on a hike. 

Recipe & styling: Sjaan van der Ploeg 
Photography: Zhann Solomons 

Also read: Scroll-stopping #TikTok breakfasts we still make on repeat

The post Breakfast muesli bars appeared first on MyKitchen.