Best Asparagus & Prosciutto Galette Recipe | Savory French-Inspired Tart

Thanks to the maize meal (a South African twist), the pastry in this recipe is delightfully crunchy.

Serves 6

Ingredients

For the shortcrust pastry:

• 1⅓ cups (200g) cake flour
• ½ cup (50g) coarse maize meal
• 2 tsp (10ml) sugar
• ½ tsp (2.5ml) salt
• ¾ cup (150g) ice-cold butter, cubed
• ⅓ cup (80ml) ice-cold water

For the béchamel sauce:

• ½ cup (50g) butter
• ⅓ cup (50g) cake flour
• 1 cup (250ml) milk
• Salt and milled pepper
• Pinch nutmeg
• 300g asparagus, blanched (green beans work well, too
• 2-3 Tbsp (30-45ml) olive oil
• 100-150g prosciutto crudo (par-cooked bacon works well, too)
• 1 egg, whisked
• Gruyère or Parmesan, for serving

Method

1. For the pastry, place dry ingredients in a food processor. Add butter and pulse for 30 seconds to create pea-sized lumps.
2. Add iced water and pulse just until the mixture comes together.
3. Remove pastry and flatten into a disc, then cover in cling wrap. Chill in the fridge for at least 1 hour before using.
4. For the sauce, melt butter in a pan, then add flour. Stir mixture until it starts to simmer.
8. Reduce heat and add milk in a thin stream while continuously stirring until sauce is thick and smooth.
9. Cook sauce for about 2 minutes. Season and add nutmeg. Cool.
11. Preheat oven to 200°C.
12. Roll out pastry on a floured surface to a 3mm-thick oval.
13. Place pastry on a baking tray.
14. Spread cooled béchamel over the pastry, leaving a 3cm border of pastry clean around the edges.
15. Toss asparagus in oil and arrange on top of béchamel sauce along with prosciutto.
16. Neatly fold edges of pastry over to enclose ingredients a little.
17. Brush edges with egg.
18. Bake for 35-40 minutes until golden and cooked through.
19. Serve warm with shavings of Gruyère or Parmesan.

Compiled by: Lichelle May
Photographs: Fresh Living magazine
Text Courtesy of: My Kitchen magazine

The post Asparagus & Proscuiutto Galette appeared first on MyKitchen.

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.

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.

We’ve used the slow-ferment method, but the same recipe can be used for same-day baking when the craving hits hard and fast. 

Classic rosemary focaccia

Makes 1 (20x28cm) loaf 

Ingredients

2½ cups (375g) white bread flour + extra for dusting
½ Tbsp (7ml) fine salt
1 Tbsp (15ml) sugar
1 sachet (10g) instant yeast
1½ cups (375ml) lukewarm water
About ¼ cup (60ml) olive oil, for greasing and drizzling
Salt flakes or ground salt 

Method

1. Combine flour, fine salt, sugar and yeast in a stand mixer bowl. 
2. Slowly stream in lukewarm water while the paddle is running, until a dough forms. Knead on a medium speed for 10 minutes. 
3. Shape into a rectangle and place the dough in an oiled deep, large dish. Drizzle the top with oil and cover the dish with cling wrap. 
4. Set the dough aside in a warm spot (out of direct sunlight) and allow to rise or proof for 1 hour. 
5. Oil your hands and fold two long sides of dough over to the middle, overlapping the centre. 
6. Cover and set aside for another 30-45 minutes, until well puffed. Oil your hands and fold the top and bottom side in to toward the centre. Repeat the process one more time, finishing with a last fold of two long sides. 
7. Cover and chill in the fridge for 18-36 hours to slow-ferment in the cool temperature of the fridge. (The longer the dough ferments, the better the structure will be, with more bubbles inside.) 
8. Remove the dough at least 3 hours before baking to allow it to come up to room temperature. (This can take longer, depending on the ambient temperature. Baking the cold dough can mean it won’t rise in the oven.) 
9. Gently transfer dough into a lined, well-oiled 20x28cm tray. 
10. Spread it out using your fingers. Sprinkle with rosemary and salt flakes, then drizzle generously with olive oil. 
11. Allow dough to rest for 15-30 minutes. Preheat oven to 250°C. 
12. Using your fingers, dimple the dough all over, to trap all the topping flavours inside. Bake for 5 minutes, then reduce the temperature to 220°C and bake for another 15-20 minutes, or until golden and crisp. 
13. Leave to cool in the tray for 5 minutes before turning out and slicing. 

Slow ferment vs same-day bread 

During fermentation, the instant yeast interacts with bacteria, which forms carbon dioxide to make the dough rise. By placing the dough in the fridge for at least 18 hours or up to 3 days, the temperature drops and leavening is slowed down. This is done to improve the texture and flavour. Although bread can be baked on the same day, the result will be more dense with a distinct flavour. To use this method, let dough proof for 1½ hours before each of the three folds. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomon

Also read: Pull-apart pizza bread

The post Classic rosemary focaccia appeared first on MyKitchen.

The perfect no-fuss midweek meal.

Quick bean nachos

Serves 4 

Ingredients

1 can (410g) four-bean mix, drained and rinsed
1 red onion, chopped
1 tsp smoked or regular paprika
½ punnet (125g) cherry tomatoes, quartered
2 Tbsp chopped fresh coriander or parsley + extra for serving
Salt and milled pepper
300g tortilla chips
150g Cheddar, grated 

Method

1. Combine beans, onion, paprika, tomato and coriander or parsley in a bowl. Season well.
2. Place chips onto a large microwave-safe plate.
3. Top with bean mixture and sprinkle with cheese.
4. Microwave for 3 minutes or until cheese melts.
5. Serve immediately.

Recipe & styling: Lichelle May
Photography by: Fresh Living magazine

Also read: 4 Tips to jazz up your drinks for your summer soiree 

The post Microwave magic: Quick bean nachos   appeared first on MyKitchen.

Fresh and easy is the name of the game with this dish.

Tomato, Mozzarella & pomegranate salad 

Serves 6 

Ingredients

160g rocket and watercress salad mix
400g tomato medley, sliced
1-2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons
1 batch Easy Salad dressing, for serving 

Method

1. Place the salad leaves in a serving bowl or platter.
2. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons.
3. Serve with dressing.

Easy salad dressing 

Makes about ⅔ cup

Whisk ⅓ cup avocado oil, 3 tbsp red wine or pomegranate vinegar, 1 finely grated garlic clove and 2 tsp Dijon mustard. Season. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Side dishes that might upstage your meaty mains for your festive feast 

The post Tomato, mozzarella & pomegranate salad  appeared first on MyKitchen.