Easily remove the chicken to make this vegetarian and just as delicious. 

Serves 4 

Ingredients

2 Tbsp canola oil
4 chicken breasts, sliced into 3cm strips
Salt and milled pepper
2 tsp lemon & herb spice
1 tsp chilli flakes
3 cloves garlic, grated
2 Tbsp butter
3 cups chicken stock
1 cup cream
250g tagliatelle or long pasta of choice
2 tsp lemon juice
20g parsley, finely chopped 

Method

1. Heat oil in a deep pan over medium-high heat. Toss the chicken with salt and pepper.
2. Fry the chicken for 3-4 minutes on each side, until golden all over.
3. Add the spices ,garlic and butter. Fry for another minute until fragrant. 
4. Pour in the stock and cream, stirring to loosen any bits stuck to the bottom of the pan. Bring contents to a simmer. 
5. Add the pasta and cook, covered, for 6-7 minutes, or until tender.
6. Uncover, add lemon juice and half the parsley.Stir everything well.
7. Serve in bowls, topped with the remaining parsley.

Recipe & Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons  

The post Creamy chicken Alfredo  appeared first on MyKitchen.

 A great big pot of cheesy pasta with a healthy addition of broccoli. Perfect for dinners and in lunchboxes. 

 Serves 6 

Ingredients  

2 Tbsp canola oil
1 onion, finely chopped
2 cloves garlic, grated
3 Tbsp butter
3 Tbsp flour
2 cups milk
2½ cups vegetable stock
Salt and milled pepper
2 tsp Dijon mustard
1 tsp paprika
2 sprigs thyme, leaves picked
500g shell pasta
1 head broccoli, cut into small florets
100g Cheddar, grated 

Method  

1. Preheat oven to 180°C
2. Add oil to a large casserole dish set over medium heat. 
3. Fry the onion for 6 minutes, until lightly golden.
4. Add the garlic and butter, frying for another 2 minutes until fragrant. 
5. Stir through the flour, using a wooden spoon to mix everything together well. 
6. Add the milk ¼ cup at a time, stirring until thickened before adding the next portion.
7. Pour in the vegetable stock, stirring until simmering.
8. Stir through the mustard, paprika and thyme and pasta. Season well.
9. Cover the dish with foil and bake for 20 minutes.
10. Uncover, stir through the broccoli, then scatter over the cheese
11. Bake for another 20 minutes, or until the cheese is lightly charred. Serve.

Recipes & styling: Liezl Vermeulen
Photography: Zhann Solomons  

The post Cheesy broccoli bake   appeared first on MyKitchen.

Splurge a little and finish this warming broth with a dash of roasted sesame oil and a squeeze of lime. 

 Serves 4 

Ingredients  

2 Tbsp canola oil
1 pack (4-5) thick-cut pork rashers
2 cloves garlic, sliced
3 cups vegetable stock
3 cups water
4 packets instant ramen noodles (we used Indomie)
4 eggs, boiled for 6 minutes
2 spring onions, thinly sliced
1 Tbsp mixed sesame seeds (optional) 

Method  

1. Heat oil in a deep wok or frying pan over medium-high heat.
2. Fry rashers for 6-8 minutes, turning halfway to caramelise on both sides. Towards the end of cooking, add the garlic and fry for 30 seconds. Remove pork and set aside. 
3. Increase the heat, add stock and water. Bring to a boil, using a wooden spoon to release any bits stuck to the bottom.
4. Stir the seasonings, oils or sauces from the four instant noodle packets into the broth. 
5. Add noodle blocks, cover and cook for 3-4 minutes, until tender.
6. Remove from the heat and divide noodles into 4 serving bowls, followed by the broth.
7. Slice pork rashers into pieces.
8. Top each bowl with a boiled egg, pork rashers, spring onions and sesame seeds if using. Serve steaming hot.  

Recipe & Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons   

The post Spicy ramen appeared first on MyKitchen.

The national treasure we all adore, now with a hint of spice and that caramelised biscuit taste. If you’re on a budget, leave out the Biscoff for the classic pud.   

 Serves 8 

Ingredients  

For the malva batter
2 cups (400g) brown sugar
5 extra-large eggs
1 tsp (5ml) vanilla essence
1 cups (263g) cake flour 
2 tsp (10ml) baking powder
1 tsp (5ml) fine salt
1 tsp (5ml) ground cinnamon
2 cups (500ml) cream
½ cup (160g) Biscoff spread
2 tsp (10ml) bicarbonate of soda
1 Tbsp (15ml) white spirit vinegar 

For the sauce:
¼ cup (60ml) butter
1 cup (250ml) brown sugar
1 can (410g) evaporated milk
2 cups baker’s custard (recipe on the right), for serving Biscoff biscuits, for serving (optional) 

 Method  

1. Preheat the oven to 180°C.
2. Using an electrical whisk, cream the sugar, eggs and vanilla together for about 5 minutes or until pale and fluffy.
3. Sift the flour, baking powder, cinnamon and salt together. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process.
4. Melt the Biscoff spread in the microwave for 10-20 seconds (just to make it slightly runnier, not hot) and whisk into the batter.
5. Mix bicarb and vinegar together and add to the batter. Pour batter into a 30x20cm deep oven dish.
6. Bake for 25-30 minutes or until dark brown and a skewer inserted in the centre comes out clean. 
7. Meanwhile, prepare the sauce so it is ready by the time the pudding is done. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute.(Keep a close eye – this boils over easily.) 
8. Remove from the oven and pierce the pudding using a skewer or sharp knife so the sauce can soak in. Pour the sauce over the hot pudding, spreading it out if it pools around the edges.
9. Serve with custard or ice cream and a biscuit, if you like.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons    

The post Biscoff malva pudding appeared first on MyKitchen.

The classic creamy sauce, made with chicken mince instead of chicken thighs to save on cost. 

Serves 4 

Ingredients  

For the meatballs:
600g chicken mince (or boneless chicken thighs, diced and blitzed in a food processor)
2 cloves garlic, finely grated
1 Tbsp garam masala
½ Tbsp ground coriander
½ Tbsp ground cumin
¼ tsp each of ground turmeric and ground cinnamon
1 tsp fine salt
Milled pepper
3 Tbsp oats
2 Tbsp olive oil blend

For the sauce:
⅓ cup butter
6 cardamom pods, crushed lightly
2 cinnamon sticks
3 cloves
3 bay leaves
½-1 tsp chilli powder
2 tsp garam masala
1 onion, sliced
6 cloves garlic, finely grated
2 green chillies, halved
2 Tbsp tomato paste
1 cup chicken stock
1 can (400g) chopped tomatoes, blitzed (or crushed with a fork)
2 tsp grated turmeric (or 1 tsp ground turmeric works well, too)
⅓ cup cream
1 Tbsp brown sugar
Lemon juice, to taste
Store-bought rotis and a handful of coriander, for serving 

 Method   

1. Combine all the meatballingredients and mix themtogether using your hands, making sure they are evenly distributed. 
2. Oil your hands lightly andshape the mixture into4cm balls (about 30g). 
3. Heat oil in a pan over high heat.Add meatballs to the pan, shakingevery few seconds for the first minute to retain the round shape. Brown all over for about 5-6 minutes. Remove and set aside. 
4. Use a clean pan if there are anybits stuck at the bottom.
5. For the sauce, heatbutterand a glug of oil in a pan. Add spices once the butter is melted, cooking for 1 minute. 
6. Add onion,garlicand chilli, and cook for 5-8 minutes. 
7. Stir in the tomato paste,stockand blitzed tomatoes. Simmer for about 10 minutes to reduce. 
8. Combine turmeric,creamand a pinch of sugar. Stir into the pot. Remove and discard whole spices. 
9. Return meatballs to the potand simmer for 3-5 minutes tocook through. Season and add lemon juice to taste. 
10. Serve hot, topped withcoriander, with warm rotis on theside. 

Recipe & Styling: Liezl Vermeulen  

Photographs: Zhann Solomons  

The post Butter chicken meatballs   appeared first on MyKitchen.

 A slice of this on a rainy day could cure any blues. 

Serves 6-8 

Ingredients  

For the filling

2 potatoes, peeled
2 Tbsp butter
3 leeks, thinly sliced
1 Tbsp flour
1 tsp garlic powder
1 tsp paprika
5 large eggs, whisked
1 cup cream
½ cup milk
1 Tbsp chopped chives
1 Tbsp thyme leaves
Salt and milled pepper
1 cup (90g) Cheddar, grated
 

For the pastry case

½ packet (1 roll) phyllo pastry, defrosted
Butter, for brushing 

Method

1. Chop potatoes into roughly 2cm cubes. Add to a pot of boiling water and cook until fork-tender, about 10 minutes.
2. Drain potatoes, place in a bowl and set aside. 
3. Preheat oven to 160ºC.
4. Add butter to a frying pan over medium heat.
5. Sauté leeks in butter for 3-5minutes until lightly golden and softened. Season. 
6. Add leeks to the potatoes.
7. Stir flour and seasonings together. Add potatoes, leeks and half of the cheese. Toss well and set aside. 
8. Grease the base and sides of a 23cm loose-bottom cake tin. 
9. With the pastry unrolled, measure 30cm in length and trim away the excess. 
10. Brush both sides of each sheet of pastry with butter.
11. Place one sheet into the tin at a time, rotating the tin slightly and overlapping each piece to cover the entire inside. 
12. Trim away any excess pastry that has folded over the rim of the tin to make the edges stand up. 
13. Tip potato and leek mixture into the tart.
14. Whisk together the eggs, cream, milk and herbs. Season well. 
15. Pour mixture over the filling and top with remaining cheese. 
16. Bake the tart uncovered for 10 minutes, then cover with foil and bake for another 45-50 minutes, until the sides are set and the centre is only slightly wobbly. 
17. Cool completely before unmoulding. Slice and serve.

Recipe & styling: Sjaan van der Ploeg 

Photography: Zhann Solomons  

The post Potato & leek quiche   appeared first on MyKitchen.