From soft, naturally sweet banana muffins to crunchy rusks, these two sorghum bakes offer a fresh take on homemade favourites, perfect for breakfast or your next tea-time spread. 

Sorghum Banana Muffins 

A versatile muffin mix with a subtle banana flavour. Use the same gluten-free batter for a loaf or rusk (see right). We made our own sorghum meal by blitzing the dry grain in a food processor. 

Makes 18 

Ingredients  

2½ cups (400g) sorghum meal or flour
4 tsp baking powder
2½ tsp (12.5ml) corn flour
½ Tbsp (7.5ml) xanthan gum powder (optional)
1 cup (220g) castor sugar
1 tsp (5ml) salt
1 tsp (5ml) cinnamon
1 large (110g) ripe to overripe banana, mashed + extra slices for topping 
2 eggs
½ cup (125ml) vegetable oil
2 tsp (10ml) vanilla extract
¾ cup (180ml) milk  

Method  

1. Preheat the oven to 180°C. Spray two 12-cup muffin trays with non-stick spray.
2. Combine the dry ingredients. In another bowl, mash the banana until fine. Add eggs, oil, milk and vanilla and mix well. Add dry ingredients and whisk to create a batter.
3. Fill the muffin cups just ¼ full. (Wipe any empty muffin cups clean of spray before baking.)
4. Top the muffin batter with a banana slice or two, sprinkle with crumble (see Cook’s Note) or simply leave as is.
5. Bake for 18-20 minutes.
6. Cool the muffins in the pan for about 5 minutes, then remove and cool completely on a wire rack before storing in an airtight container for up to 3 days.
7. Best served warm (heat for 20-30 seconds in the microwave if needed) with a generous smear of butter. 

Cook’s Note  

To make a crumble topping, rub 50g of each butter, sugar, cake flour and sorghum flour together to resemble wet sand. Sprinkle on top before baking.   

Sorghum Banana Rusks  

From muffin to rusk, this handy batter does it all! 

Makes 16-20 

Ingredients  

1 batch sorghum banana muffin batter (recipe above) 

Method  

1. 1. Preheat the oven to 180°C.
2. 2. Line a 10x22cm loaf tin and spray with non-stick spray. Add batter to the tin and bake for 50-55 minutes, until cooked through. Cool on wire rack.
3. Once cold, slice into 8x 2cm rusks. Place on top of a wire rack positioned on a baking tray. Ensure the rusks don’t touch each other.
4. Dry out at 70°C, with the door slightly ajar, for 6-7 hours or overnight until dry and hard.
5. Cool completely and store in an airtight container or a tin for up to a month

 Also Read: Zandile Finxa: Serious about sorghum

Recipe & Styling: Sjaan Van der Ploeg 
Photography: Zhann Solomons 

The post Sorghum bakes to try: Banana muffins + Sorghum rusks appeared first on MyKitchen.

For an ode to the traditional, cook rice pudding along with ⅓ cup raisins. 

Serves 4 

Ingredients  

¼ cup Cremora powder
2 cups milk
2 cups leftover cooked white rice
¼ tsp salt
⅓ cup brown sugar + extra for serving
2 Tbsp (30g) butter + extra for serving
2 tsp vanilla extract
Ground cinnamon, for sprinkling 

 Method   

1. Place Cremora in a pot and stream in milk while whisking, to create a lump-free mixture. Place over medium heat.
2. Stir in rice, salt, sugar and butter.
3. Cook for 12-15 minutes, or until thick and saucy, stirring regularly.
4. Remove from heat and stir through the vanilla.
5. Divide rice pudding among four serving bowls and top with a scattering of brown sugar, cinnamon. 

Craving more Cremora? Check out our Cinnamon and White Chocolate Cremora Tart recipe.  

Recipe & Styling: Sjaan Van der Ploeg 
Photography: Zhann Solomons  

The post Cremora rice pudding   appeared first on MyKitchen.

 Salami & olive pan pizza

Think golden edges, a thick, soft and chewy crust, bubbling mozzarella and plenty of salty salami and olives.

Ingredients

Bread flour, for dusting
600g store-bought bread dough
Olive oil, to grease the pan
⅔ cup pizza sauce
1½ cups (225g) grated mozzarella
20g sliced salami
¼ cup whole black pitted olives
½ tsp dried origanum
Salt and milled pepper

Method

1. Preheat the oven to 200°C.
2. Dust a clean work surface with flour and roll dough into a 32cm circle of about 2-3cm thick.
3. Generously grease a 35cm round, deep pan with olive oil. Place dough into the pan, pressing up to the sides.
4. Flatten the dough in the middle slightly to create a thick border and use a fork to indent the pizza base. Bake for 5 minutes.
5. Spread pizza sauce over the base and sprinkle with grated mozzarella.
6. Top with salami, olives and sprinkle with origanum. Season.
7. Bake the pizza for about 12-15 minutes or until cooked and golden.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

No-knead pizza tray bake

No kneading, no fuss. This clever shake-it-together dough creates a crisp, slightly flaky base that’s perfect for feeding the family.

Ingredients

For the dough: 

2 cups (300g) self-raising flour
1 tsp (5ml) fine salt
⅔ cup (160ml) boiling water
⅓ cup (80ml) canola oil

For the toppings:

50g tomato paste
3 Tbsp tomato sauce
⅔ cup canned chopped tomatoes and onion
6 thyme sprigs, leaves picked
2 rosemary sprigs, leaves picked
100g mozzarella, grated
10 slices salami or Pepperoni
Basil, for serving (optional)

Method

1. Preheat oven to 200°C. Spray a 3cm deep oven tray, of about 25x40cm, with non-stick spray.
2. For the dough, combine ingredients in a plastic food container and seal with a tight-fitting lid (see cook’s tip on page 55). Shake until dough comes together.
3. Turn out dough into prepared tray and spread out using your fingers, covering the entire base of your pan.
4. Spread tomato paste and tomato sauce over base.
5. Blitz chopped tomatoes and onion until smooth using a stick blender. Spread onto the base and sprinkle with herbs. Season.
6. Top with cheese and salami or pepperoni.
7. Bake at 200°C for 25-30 minutes, until cheese is bubbling and base is golden.
8. Slice into squares. Use a spatula to dish up and serve.

Cook’s tip

Use a sturdy container with a secure, tight-fitting lid, such as one with flap locks, so it won’t open while you’re shaking the hot ingredients.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Wholewheat tortilla pizzas with ham and mushroom

Short on time? Wholewheat tortillas make a brilliant shortcut to a crisp pizza base, with ham, mushrooms and plenty of bubbling mozzarella on top.

Ingredients

4 wholewheat tortillas
⅔  cup tomato puree
1 tsp dried basil
1 tsp dried origanum
Salt and pepper
2½ cups mozzarella, torn
2 cups spinach, torn
1½ cups mushrooms, thinly sliced
8 slices ham, cut into strips

To serve:

½ cup olives, pitted and halved
¼ cup fresh origanum (optional)
Olive oil, to drizzle

Method

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Place the tortillas on baking tray.
3. Mix the tomato puree and herbs. Spread the sauce evenly on each tortilla.
4. Scatter the mozzarella over the tomato bases, then top with spinach, mushrooms and ham.
5. Bake for 6–8 minutes until the cheese is melted and bubbling.
6. Remove the tortilla pizzas from the oven and top with olives, fresh origanum and a drizzle of olive oil. Serve hot.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Also Read: Chorizo & tomato pizza recipe

The post Pizza + Beer Day: 3 easy pizzas worth staying in for appeared first on MyKitchen.

A fun recipe for testing out drink fermentation, with an alternative option for those just looking for a sip of refreshing gingery zest!  

 Makes 1 cup syrup or 2L ginger beer 

Ingredients  

For the ginger syrup: 

¾ cup granulated sugar
½ cup water
3 Tbsp peeled & grated fresh ginger
Soda water
Lemon wedges 

 For the fermentation: 

1 tsp instant yeast
¼ cup lemon juice
1.5L still water  

Method  

1. Add sugar and water to a pot over high heat. Bring to the boil and stir to dissolve the sugar completely.
2. Add the ginger and boil for 2 minutes, then remove from the heat and leave to infuse for at least 2 hours.
3. Sieve out the grated ginger to leave behind a thick ginger syrup. Decant this into a sealable jar.
4. To use as is, add 3 Tbsp (or amount as per preference) of ginger syrup to a glass and top up with soda water. Stir to combine and finish with ice and lemon wedges.
5. To ferment, add yeast to a 2L glass or plastic bottle (or divide between two 1L bottles).
6. Add all the ginger syrup, followed by the lemon juice, then the water.
7. Seal tightly and shake bottle vigorously until well combined and yeast has dissolved into the solution.
8. Set bottle in a dry, dark spot at room temperature (like a cupboard or shelf out of direct sunlight) and allow to ferment for 2-3 days. For slower fermentation, place in the fridge for 5-6 days.
9. Loosen lid once a day to release pressure building within the bottle – this will prevent the bottle from bursting.
10. After 2-3 days, taste the ginger beer. If you’d like a tangier fermented taste, leave for another day or two. Once ready, serve with ice and refrigerate further until finished. Consume within 5 days.

Good to know  

As the days pass, the ginger syrup and water will begin to ferment, causing carbonation from the yeast feeding on the sugar. The fermented ginger beer will be tangy, bubbly and sharp. While topping up the ginger syrup with some soda water will achieve a carbonated drink too, it delivers a sweeter taste. Whether you’re tight on time and want a quick cool down, or enjoy the fermentation process, both result in fresh, fun drinks you’ll love.  

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

The post Homemade ginger beer   appeared first on MyKitchen.

 Whole sorghum takes a while to cook, so make a batch of the curried grain over the weekend and keep it in the fridge to easily bulk up veg or salads. Alternatively, pre-soaking grains overnight speeds up cooking too. 

Serves 4 

Ingredients  

For the curried sorghum: 

2 cups dry whole sorghum (we used red and white), rinsed
6 cups water
2 tsp fine salt
1 Tbsp olive oil
1 Tbsp Cape Malay curry spice (or curry powder of choice)
2 tsp ground cumin
30-60ml lemon juice
Salt and milled pepper 

 For the veggies: 

350g baby marrows, sliced
Into chinks
300g broccoli florets
300g cauliflower florets
1 Tbsp Cape Malay curry spice (or curry powder of choice)
2 tsp ground cumin 

 For the sauce: 

1 cup double cream plain yoghurt
Salt and milled pepper 2 tsp ground cumin, dry toasted in a pan lemon juice to taste 

For serving: 

Handful of coriander and petit salad leaves
Sliced red onion
Toasted cashews, chopped 

Method

1. Place sorghum in a pot with water and salt. Cover and cook for 60-70 minutes, stirring every 10 minutes and topping up with water as needed.
2. Once tender and cooked through, drain any excess water. Add oil and spice and cook for 1 minute more. Remove from heat and add lemon juice and seasoning to taste. Set aside.
3. Toss the veggie ingredients together and season. Preheat (if needed) the air fryer to 180°C. Air-fry the veg in two batches for 10-12 minutes each, or until tender and cooked to your liking. (If roasting in the oven, you may need to add an extra 5 minutes of cooking time.)
4. Combine sauce ingredients.
5. For serving, spread the sauce on a salad platter, then pile the sorghum and veg scatter on top. (Alternatively, simply toss it all together.) Top with leaves, onion and nuts.
6. Serve hot or cold, or allow it to cool, cover and refrigerate for up to 3 days.

Did You Know  

White sorghum has a slightly milder, sweeter taste, while red has an earthier, slightly bitter taste. That being said, an untrained palate might not even recognise these differences. 

Recipe & Styling: Liezl Vermeulen
Photography: Zhann Solomons  

The post Summer salad inspo: Curried sorghum salad on cumin yoghurt appeared first on MyKitchen.

Two authentic curries come together in one household, each boasting their own unique flavour. The spiced symphonies remind us why curry is entrenched in our South African culture. 

Café Malay Style Chicken Curry  

 Serves 6

Ingredients  

For the curry:
 1.5 kg chicken thighs and drumsticks
2 Tbsp chilli powder
1 tsp each ground turmeric, coriander and cumin
1 tsp salt
3 Tbsp vegetable oil
2 large onions, finely sliced
1 cinnamon stick
3 bay leaves
30g fresh ginger, grated
4 garlic cloves, minced
½ tsp ground cardamom
2 Tbsp tomato paste
2 medium tomatoes, grated or finely chopped.
1 Tbsp brown sugar
3 Tbsp fruit chutney
2 cups chicken stock
2 potatoes, peeled and cut into chunks
½ lemon, juiced
Fresh coriander, for serving 

For the rice:
500g basmati rice
900ml water
1 tsp salt
1 Tbsp butter or ghee 

For the tomato and onion sambal:
2 large ripe tomatoes, finely diced
1 red onion, finely sliced
1 medium cucumber, finely diced
1 red chilli, finely chopped
2 Tbsp fresh coriander, chopped
1 lemon, juiced
1 tsp sugar
½ tsp salt
Freshly ground black pepper 

 Method  

1. Place chicken in a bowl along with 1 tsp of the chilli powder; ½ tsp of the turmeric and 1 tsp salt. Toss to coat evenly and set aside to marinate for 20 minutes.
2. Add oil to a pot and heat to medium heat. Brown the chicken. in batches, turning to sear all over. Remove and set aside.
3. Reduce the heat and add the onions, cinnamon stick and bay leaves.
4. Fry for 20 minutes, stirring, until the onion caramelises.
5. Add the ginger and garlic and fry for another minute, or until fragrant.
6. Stir through remaining chilli powder and turmeric, and the ground coriander, cumin and cardamom. Fry for a minute.
7. Add tomato paste and stir through to evenly disperse.
8. Pour in grated or chopped tomatoes and cook for 5 minutes, stirring to help break them down.
9. Stir through brown sugar and chutney.
10. Add marinated chicken, stirring to coat thoroughly in the spice mixture.
11. Add chicken stock and bring to a simmer. Cover and cook for 30 minutes.
12. Meanwhile, place rice in a bowl and cover with cold water. Swirl the water with your hand to dislodge the starch on the rice, then drain. Repeat 3-4 times, or until the water runs clear. Cover washed rice with fresh water and soak for 20 minutes.
13. Add potatoes to curry and cook until tender and the sauce has thickened, about 20 minutes.
14.  Combine sambal ingredients in a bowl. Mix well: and allow to stand for at least. 15 minutes before serving.
15.  Drain water from rice. Place the measured quantity of water, salt and ghee in a pot and bring to a boil before adding rice.
16.  Reduce to a low simmer, cover with a lid and cook for 12 minutes, or until the water has been absorbed and the rice is tender.
17. Remove from heat and leave covered for 10 minutes, then use a fork to gently fluff.
18.  Finish curry with fresh lemon juice and a crack of salt and pepper.
19. Top with fresh coriander and serve alongside fluffy rice and sambal. 

 Durban-Style Lamb Curry  

Serves 6 

 Ingredients 

For the lamb curry:
150ml canola oil 
1 tsp cumin seeds 
1 tsp black mustard seeds 
1 cinnamon stick 
1 large onion 
2 green chillies, sliced 
Small handful curry leaves 
3 Tbsp ginger and garlic paste 
2 Tbsp Kashmiri masala 
1kg lamb on the bone 
2 jam tomatoes, blended 
Salt and milled pepper 
1 Tbsp each garam masala, jeera and coriander 
1 tsp turmeric 
¼ cup water or beef stock 
3 potatoes, peeled and quartered 
Fresh coriander, to garnish 

For the pineapple chutney:
50ml oil 
1 tsp ginger and garlic paste 
Handful curry leaves 
1 tsp black mustard seeds 
4 dried red chillies 
2 Tbsp Kashmiri chilli powder 
1 whole pineapple, peeled and finely diced 
2 Tbsp sugar 
Salt 
3 Tbsp rice wine vinegar 
Chopped coriander  

Method 

1. Place oil in a wide-base pot over medium heat. 
2. Add cumin and black mustard seeds, and cinnamon stick. 
3. Once spices start to pop, add the onions and chillies and fry until translucent, about 6 minutes.
4. Stir through curry leaves, ginger and garlic paste.  
5. Add Kashmiri masala and bloom in the oil.
6. Stir in lamb pieces and fry over blended tomatoes. Season.  
7. Add garam masala, coriander, jeera and turmeric, tossing to coat the meat well.  
8. Add water or beef stock, then cook curry, covered, for about 30 minutes.  
9. Toss in peeled and quartered potatoes, add a little more water if needed and cook, covered, for another 45 minutes, or until potatoes are soft. Season to taste. 
10. For the chutney, add oil to a pot over medium-low heat.  
11. Add ginger and garlic paste, curry leaves and fry for 1 minute. 
12. Toss in whole spices and cook until mustard seeds start to pop, about 30 seconds.  
13. Stir through chilli powder and fry for 30 seconds to cook through. 
14. Add pineapple and cook for 5–10 minutes, or until slightly jammy and softened.  
15. Remove from heat and add sugar and vinegar.  
16. Finish with chopped coriander.  
17. Serve lamb curry with pineapple chutney on the side and with buttery warm roti.  

Recipes: Teenola Govender-Abrahams and Geoffrey Abrahams 
Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons
 

The post A tale of two curries   appeared first on MyKitchen.