Tender chicken livers in a fiery peri-peri sauce singing with flavours of garlic and lemon. This is the perfect high-in-iron-and-fat brunch dish inspired by Mozambique. 

Creamy peri-peri chicken livers

Serves 4 

Ingredients

500g free range chicken livers
1 Tbsp olive oil
1 Tbsp butter
1 small onion, finely chopped
½ red pepper, seeds removed and finely diced
3–4 bay leaves
6 large cloves garlic
2 tsp chilli flakes (optional)
2 tsp smoked paprika
1 cup peri-peri hot sauce
1 cup cream
1 lemon, zested and juiced
1–2 Tbsp brandy (optional)
Chopped parsley, to garnish
Portuguese rolls, to serve 

Method

1. Trim the chicken livers and pat dry with paper towel. Season. 
2. Heat olive oil and butter on a high heat and flash fry the chicken livers for about 1-2 minutes per side till golden on the outside. Remove from pan and set aside. 
3. In the same pan, on a medium heat, sauté onion, pepper and bay leaves for about 3-4 minutes. 
4. Add garlic, chilli flakes and paprika and fry for another 2-3 minutes. 
5. Add peri-peri sauce, cream, lemon zest and a splash of lemon juice, to taste. 
6. Add brandy if using. Allow the sauce to simmer for about 4-5 minutes. 
7. Add back the chicken livers and simmer for another 5-10 minutes. 
8. Add parsley, season and serve with Portuguese rolls. 

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Creamy peri-peri chicken livers appeared first on MyKitchen.

Armed with this basic crust and custard, you can add just about any filling combinations you like! We’ve given you four flavours to choose from. 

Cheesy crust quiche

Serves 6-8 

Ingredients

For the cheesy shortcrust pastry: 

1⅓ cups (200g) cake flour
Pinch salt
½ cup (45g) Gruyère, grated
½ cup (125g) cold butter, cubed
1 egg yolk
About 2 Tbsp (30ml) cold water 

For the egg custard: 

4 large eggs, whisked
½ cup (125ml) milk
1 cup (250ml) cream
Salt and milled pepper
Filling of your choice (see sidebar) 

Method

1. Preheat oven to 180°C.
2. To prepare pastry, combine flour, salt, cheese and butter in a food processor and blitz to resemble fi ne breadcrumbs.
3. Add egg yolk and water while the processor is running until crumbs clump together.
4. Turn out onto baking paper and roll to about 2cm thick (the mixture is quite crumbly but will come together as you roll it). 
5. Rest in the fridge for 10-15 minutes to firm up.
6. Line a 23cm loose-bottom tart tin with pastry. (You can also use a shallow pie dish if you’re not unmoulding the quiche.) 
7. Prick the bottom with a fork and blind bake for 15-20 minutes.
8. Combine egg custard ingredients and season.
9. Add filling of your choice onto pastry base, pour over custard and bake for 35-40 minutes or until custard is set. 
10. Cool completely in the tin, unmould and serve with additional toppings. 

Choose your flavour 

Cheese, onion & smoked salmon quiche 

Combine 2 sliced spring onions, 1 packet (100g) salmon trout ribbons, ¼ cup cultured cream or sour cream and ½ packet (50g) goat cheese. Season and add to tart casing, as per recipe opposite. Serve topped with watercress and dollops of cultured cream. 

Caramelised potato & butternut quiche 

Sauté 1 sliced onion in 2 Tbsp butter until caramelised. Cube and roast 2 small-medium potatoes and 150g butternut until golden. Combine onions, veg and 2-3 sprigs each of picked, chopped thyme and rosemary. Season and add to tart casing, as per the recipe opposite. 

Blue cheese, bacon & mushroom quiche 

Combine 100g blue cheese, 250g cooked and sliced streaky bacon, 120g pickled red onion slices and 125g sliced portabellini mushrooms. Season and add to tart casing, as per recipe opposite. Serve sprinkled with chives. 

Baby marrow, kale & feta quiche 

Combine 2 discs (80g) of feta with 4 thinly sliced baby leeks, 3 chopped stalks of kale and 3 thinly sliced baby marrows. Season and add to tart casing, as per the recipe opposite. Serve topped with mint. 

Compiled by: Lichelle May
Photographs: Fresh Living Magazine

Also read: Camembert & pear crinkle quiche 

The post Cheesy crust quiche appeared first on MyKitchen.

Flaky croissants get a glow-up in this golden bake that’s an easy breakfast crowd-pleaser.

Croissant breakfast casserole 

Serves 6

Ingredients

4 croissants
1½ cups grated cheese of choice
4 slices gypsy ham
6 eggs
¼ cup milk
1 clove garlic, grated
Salt and milled pepper
100g plain goat’s cheese
⅓ cup preserved figs in syrup 

Method

1. Preheat oven to 180°C. Spray a 27cm oven-proof dish with non-stick spray.
2. Slice open croissants and fill with cheese and ham. Cut the filled croissants in half and pack in the prepared dish.
3. Whisk together eggs, milk and garlic. Season. Pour custard around the croissants and dot the goat’s cheese on top.
4. Bake for about 35-40 minutes or until the egg mixture is cooked and the croissants are golden on top.
5. Once cooked, brush the croissants with the fig preserving syrup.
6. Scatter with sliced or chopped preserved figs and serve warm.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Yummy rolled croissant sandwich recipe

The post Croissant breakfast casserole  appeared first on MyKitchen.

These herby crêpes are perfect for a slow-Sunday breakfast or basically any-time of day meal.

Herby crêpes with whipped feta

Serves 4

Ingredients

For the whipped feta 

4 discs feta 

2 Tbsp feta water 

¼ cup plain yoghurt 

Handful herbs of your choice 

Milled pepper 

For the crêpes 

1 cup (25g) rocket 

1 cup (30g) baby spinach 

1 egg 

½ cup milk 

¼ cup water 

½ cup flour 

½ tsp baking powder 

Pinch salt 

1-2 Tbsp butter, melted 

For the filling 

2 Tbsp butter 

2 tsp olive or chilli oil 

2 baby leeks, sliced 

2 cloves garlic, minced 

1 cup frozen garden peas 

200g baby tomatoes, halved 

Salt and milled pepper 

For the crêpes

4 eggs, poached or fried to your liking 

Herbs or micro leaves, to garnish 

Lemon wedges, for serving 

Method

1. For the whipped feta, combine all ingredients into a blender and blend until smooth. Set aside.
2. For the crêpes, heat a pot of water and blanch the rocket and baby spinach for 30 seconds. Immediately plunge the greens into a bowl of ice water. Squeeze out any excess water.
3. Place the greens into a blender with the egg, milk and water. Blend until smooth.
4. Sift the flour and baking powder into a bowl and add salt.
5. Add herb mixture and whisk to combine.
6. Place ½ Tbsp of butter into a shallow pan and pour cup of the batt er into the pan. Swirl the pan to spread the batter evenly and cook for 1-2 minutes per side or until cooked. Place the cooked crêpes on a plate and cover with a clean tea towel until needed.
7. For the filling, add the butter and oil to a pan over medium heat.
8. Fry leeks for about 3-4 minutes, then add garlic, peas and tomatoes and fry for another 3-4 minutes. Season well.
9. Fill each crêpe with whipped feta, pea mixture and a poached egg. Enclose the crêpes and serve with herbs or micro leaves, lemon wedges and enjoy.

Recipe & styling: Lichelle May 

Photography: Donna Lewis 

Also read: Spicy herb roast chicken 

The post Herby crêpes with whipped feta  appeared first on MyKitchen.

Who says oats have to be boring? These rich, cosy recipes turn your humble morning (or even lunch) bowl into a warm hug you’ll actually look forward to. 

Sesame oats with fig jam 

Serves 4  

Ingredients 

For the fig jam 

8 figs
2 cups water
¼ cup honey
1 tsp vanilla essence  

For the sesame oats 

3 cups water
1 cup (90g) oats
¼ cup vanilla protein powder
1 Tbsp sesame seeds, toasted, plus extra to garnish
¼ tsp salt
¼ cup milk
5 Tbsp tahini  

Method 

1. Preheat oven to 180°C.
2. For the fig jam, place the figs on a baking tray. Mix water, honey and vanilla essence. Pour over the figs.
3. Roast figs for 30 minutes, until soft. Mash with a fork and add the fig juices.
4. For the sesame oats, place the water, oats, protein powder, sesame seeds and salt in a pot.
5. Cook over medium heat for 5 minutes, stirring constantly until the oats are cooked and creamy.
6. Remove from the heat. Fold in the milk and tahini.
7. Serve the oats topped with the fig jam. Sprinkle with extra sesame seeds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Poached pears & spiced creamy oats 

Serves 4  

Ingredients 

For the poached pears 

3 Earl Grey tea bags
5½ cups water
¾ cup caster sugar
1 lemon, zested
2cm ginger, peeled
6 pears, peeled  

For the creamy oats 

2½ cups milk of choice
1 cup (90g) rolled oats
1 tsp cinnamon
½ tsp nutmeg
2 Tbsp honey  

To serve 

2 cups plain yoghurt 

Method 

For the poached pears 

1. Place the tea bags in a pot along with the water and the sugar. Gently bring the water to a simmer until the sugar has dissolved. Remove the teabags and add the lemon peel and ginger.
2. With the liquid simmering, add the pears and poach for 25–30 minutes, until just soft.
3. Remove the pears from the liquid and set aside. Bring the remaining liquid up to a boil and simmer until syrupy, about 20 minutes.
4. Return the pears to the liquid to coat in the syrup.

For the creamy oats 

1. Bring the milk to a boil in a saucepan. Slowly stir through the oats. Turn the heat down to low and stir until soft, about 5–10 minutes.
2. Once the oats are soft and creamy, stir through the spices and honey.

To serve 

1. Spoon a generous serving of oats into a bowl. Top with a dollop of yoghurt and arrange a poached pear over the top. Drizzle over extra syrup and serve warm.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za 

Savoury oats 

Serves 2 

Ingredients 

1 Tbsp coconut oil
150g oats
3 sprigs thyme
Salt and black pepper
½ tsp chilli flakes
½ cup chopped mushrooms, sautéed
1 cup chopped kale, plus extra to serve
2 eggs, poached
Olive oil, to drizzle 

Method  

1. Place the coconut oil and oats in a saucepan over high heat. Evenly toast the oats for 5 minutes. Remove from the heat and add 1 cup of boiling water to the pan.
2. Turn the heat down and place the oats back on the heat, bring to a low simmer. Add the thyme, a pinch of salt, pepper and chilli flakes. Cook this for another 5 minutes or so, until it reaches your desired consistency.
3. Stir the mushrooms and kale through the hot oats and leave to cook for a further 2 minutes.
4. Serve with poached egg, extra kale and a drizzle of oil.

Savoury overnight oats 

Serves 2  

Ingredients 

1 cup sun-dried tomato pesto
1 cup hot water
1 cup oats
3 Tbsp olive oil
1 clove garlic, grated
3 cups morogo, chopped
¼ cup Worcestershire sauce
2 soft-boiled eggs  

Method  

1. Mix together the sundried-tomato pesto, water and oats. Add to a jar and refrigerate overnight.
2. Heat the oil in a large pan over medium-high heat. Add the garlic and fry until fragrant.
3. Add the morogo and allow to wilt for 5 minutes. Add the Worcestershire sauce, season to taste and cook until heated through.
4. Cool completely and pack into a lunch box.
5. Serve the savoury oats topped with some spicy morogo and a boiled egg.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za 

Also read: Egg breakfast bowls 

The post Sweet and savoury oat recipes to get you through winter days  appeared first on MyKitchen.

A nostalgic staple, this is a take on the Zimbabwean dish Bota Une Dovi – peanut butter porridge. 

Peanut porridge with brûléed banana

Serves 4

Ingredients

2 cups cold water
1 cup plain instant maize porridge
½ tsp salt
¼ cup unsweetened peanut butter
¼ cup cream
Brown sugar, to taste 

For the brûléed banana 

Butter, for frying
2 Tbsp brown sugar
3 bananas, halved
Honey, for drizzling 

Method

1. Place water, maize meal and salt in a pot and whisk through.
2. Bring to a simmer and cook for 10-15 minutes, until thickened and creamy.
3. Remove porridge from the heat and stir through peanut butter, cream and sugar to taste.
4. Add a large knob of butter to a pan over medium heat and sprinkle over sugar. Stir to melt together. 
5. Add bananas face down and caramelise for 3-5 minutes, until sticky and golden. Flip and remove. 
6. Spoon porridge into bowls and top with bruleed banana. Finish with a generous drizzle of honey and serve.

By: Sjaan van der Ploeg
Photography by: Austin Taylor
Text courtesy of MyKitchen magazine

Also read: One-bowl spiced banana Bundt cake recipe

The post Peanut porridge with brûléed banana   appeared first on MyKitchen.