Ready to shake up your weekly menu? These 4 vegetarian recipes are anything but ordinary! From a golden mushroom, asparagus and pea tart to a creamy cauliflower mac and cheese – these veggie meals are packed with flavour, fun and flair. 

1. Mushroom, asparagus and pea tart  

Ingredients 

1 roll puff pastry, defrosted
250g cultured cream
2 tsp wholegrain mustard
2 Tbsp chopped fresh parsley or coriander
Salt and milled pepper
1 bunch asparagus tips, trimmed
1 punnet (250g) white button mushrooms, sliced
½ cup frozen peas
3 Tbsp melted butter  

Method 

1. Preheat oven to 200°C. 
2. Roll pastry out onto a lightly floured surface to about2mm  
3. Press the pastry into a greased23cm rectangular loose-bottomed tin. Prick the base with a fork. 
4. Combine crème fraîche, mustard and herbs. Season well. 
5. Spread mixture over pastry base and bake for 10 minutes. 
6. Add asparagus and mushrooms, then bake for 15-20 minutes and remove from the oven. Season. 
7. Scatter with peas, drizzle with butter and return to the oven for another 5-8 minutes. 
8. Slice and serve while warm. 

Recipe and photographs: courtesy of Fresh Living magazine. 

2. Chunky baba ganoush with onion rings  

Ingredients  

For the baba ganoush   

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onion rings   

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste   

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve   

Olive oil
Chilli, chopped
Bread or crackers  

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2 foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

3. Cucumber goddess sandwich   

Ingredients  

For the mayonnaise pesto   

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve   

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced 
Salt and milled pepper   

Method  

1. Combine mayonnaise and pesto.  
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber,avocado, lettuce and herbs.   
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich.  

Chef’s tip: Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.    

Words: Chad January
Photography: Zhann Solomons   

4. Cauliflower mac and cheese   

Ingredients   

2 Tbsp butter 
2 Tbsp olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs each thyme and rosemary 
1 large cauliflower, broken into florets 
2 cups milk 
1 cup cream 
2 cups grated Cheddar 
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks    

Method   

1. Preheat oven to 200°C.  
2. Heat butter and oil in a pan and sauté the onion until golden. 
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute. 
4. Pourin milk and cream, then simmer gently for about 10-15 minutes or until liquid is reduced by half.  
5. Mash cauliflower to create a sauce and stir through the cheese.  
6. Toss pasta through sauce and transfer into a greased ovenproof dish.  
7. Top with tomatoes and bake for 15-20 minutes or until golden and cheese has melted.

Recipe & photographs: courtesy of Fresh Living magazine 

Also read: Cosy vegetarian weeknight dinners (in under an hour) 

The post 4 Vegetarian recipes to add to your meal plan ASAP appeared first on MyKitchen.

We go back to basics with our focus this month on the hearty root veg that essentially are the building blocks of any cuisine. Think warm, comforting recipes featuring onions, beetroot, sweet potato and turnips etc

Roasted onion and zesty asparagus tart 

SERVES 4-6 

TOTAL TIME 45 MIN 

INGREDIENTS

400g shortcrust pastry, defrosted
4 small red onions, peeled and quartered
Glug olive oil 
2 cloves garlic, grated
Salt and milled black pepper 
230g plain cream cheese
2 Tbsp chopped fresh herbs (we used parsley, thyme and coriander)
Pinch chilli flakes 
1 lemon, zested and juiced
200g asparagus tips 

For serving 

Nigella seeds (optional)
Fresh basil leaves 

METHOD 

1. Preheat oven to 180°C.
2. Grease 36cm rectangular tart pan.
3. Lightly flour a work surface and roll pastry into a rectangle slightly larger than the pan.
4. Gently press into pan, making sure pastry comes up the sides. Prick the base with a fork.
5. Place onions on a baking tray, toss with olive oil and garlic, and season.
6. Bake pastry and roast onions at the same time for 12–15 minutes until lightly golden and cooked through.
7. Remove from oven and allow to cool.
8. Combine cream cheese, herbs, chilli flakes, ½ zest and ½ lemon juice.
9. Spread cheese mixture over cooled pastry and top with onions and asparagus.
10. Bake for 10–12 minutes until golden and slightly charred.
11. Drizzle with remaining lemon juice and fi nish with a sprinkle of zest, nigella seeds and basil.

Chef’s tip:
When buying red onions, look for those that have dry outer skins and a heavy feel. The best place to store them is in a cool, dry and dark place. 

T-bone with garlic confit

SERVES 2–4 

TOTAL TIME 1 HR 30 MIN PLUS 1 HR MARINATING TIME 

INGREDIENTS 

For the garlic confit 

10–12 cloves garlic
2 sprigs fresh thyme
1 cup canola oil 

For the marinade 

1/3 cup olive oil
10 sprigs each rosemary and thyme, bruised
Handful parsley, chopped
8 peppercorns
2 lemons, zested
2 large T-bone steaks
Salt and milled black pepper
Knob butter, for frying 

METHOD 

1. Preheat oven to 170°C.
2. Place garlic, thyme and oil in an ovenproof bowl and cover with foil.
3. Roast for 60–80 minutes, remove and set aside.
4. Combine marinade ingredients and crush three cloves of confit garlic into mixture. Brush onto steaks.
5. Set aside to marinate, covered, for 30–60 minutes at room temperature.
6. Heat a pan with some marinade until smoking hot, or prepare hot coals.
7. Season steaks generously. Pan-fry or braai steaks for 3–4 minutes per side for medium rare, adding a knob of butter 1 minute before removing from heat.
8. Wrap in foil and rest for at least 8 minutes.
9. Top steaks with garlic confit and serve steak sliced or whole.

FOODIE FACT
To confit an ingredient is to cook it low and slow submerged in fat. The result? A super-soft texture and subtle sweetness. 

Zesty and spicy dipping sauce

MAKES ½ CUP 

TOTAL TIME 10 MIN  

Combine ½ finely chopped red onion, handful chopped parsley, 2 Tbsp chopped coriander and 1 chopped red chilli. Add ¼ cup canola oil and 2 Tbsp lemon juice. Season well and serve with steaks, wedges or fries. 

Shoestring fries

TOTAL TIME 30- 40 MIN 

SERVES 8 AS A SIDE  

INGREDIENTS 

Vegetable oil, for deep-frying
8 large chipping potatoes, peeled and cut into match sticks
Fine salt, for serving 

METHOD 

1. Fill a large pot with oil to about . full and heat to 180°C or until one chip floats and is coated in small bubbles.
2. Deep-fry chips in batches for 5–6 minutes or until golden and cooked through.
3. Drain on kitchen paper, sprinkle with salt and serve immediately, topped with your favourites. Try crispy bacon, sliced jalapeno or a silky cheese sauce.

Masala sweet potato wedges

SERVES 4 AS A SIDE  

TOTAL TIME 40 MIN 

INGREDIENTS 

6 large sweet potatoes, cut into thick wedges
3 Tbsp olive oil
2 Tbsp garam masala
2 tsp medium curry powder
1 tsp paprika
Salt, to taste
1 bulb garlic, halved
Handful fresh or dry curry leaves (optional) 

METHOD 

1. Preheat oven to 200°C.
2. Place wedges in a single layer on a greased and lined baking tray.
3. Drizzle with oil and sprinkle with spices. Season and toss well to coat evenly.
4. Nestle garlic and curry leaves (if using) in between wedges.
5. Roast for 25–30 minutes or until cooked through and golden, turning every 10 minutes or so.
6. Serve with zesty dipping sauce as a side to T-bone steaks.

The post Make these root veggies stand-out players in your pantry appeared first on MyKitchen.

Libido-boosting foods are known to stimulate the love senses (smell, taste and touch). Think brinjal, peaches, pomegranates and tomatoes. Our team has curated scrumptious recipes using these ingredients, making sure to take a play on all of your senses.

Some ingredients are rumoured to bring out the romantic in you. But whether it is backed by science or not, these three are sure to set the mood just right.   

Fig, goat’s cheese and walnut muffins  

Makes 12 Muffins • Total Time 45 Min   

Ingredients
2 cups Cake flour
1 tbsp Baking powder
1 tsp salt
3 tbsp honey plus extra for drizzling
1 large egg, whisked  Milk
1 ¼ cups butter, melted
¼ cup plain goat’s cheese, sliced
200g preserved figs, drained and chopped
325g plus extra halved figs for topping
¼ cup walnuts, chopped
3 tbsp thyme, chopped (plus extra for serving)

Method
1. Preheat oven to 180°C.
2. Sift the flour and baking powder and stir through the salt.
3. Combine the honey, egg, milk, butter and half the goat’s cheese.
4. Add the mixture to the flour and baking powder. Stir to combine.
5. Fold through the figs, walnuts and thyme.
6. Spoon the mixture into a greased 12-cup muffin pan to fill 3/4 of each cup.
7. Top each muffin with a halved fig and a slice of goat’s cheese.
8. Drizzle with the extra honey and bake for 20–25 minutes.
9. Serve scattered with fresh thyme sprigs.

Rumour Has It: Figs are rich in amino acids and are said to increase fertility.   

Savoury herbed salmon cheesecake  

Serves 6–8 • Total Time 2 Hour  

Ingredients
For the cheesecake
400g savoury wheat biscuits
¼ cup parmesan or mature cheddar, finely grated
½ cup butter, melted
2 tbsp olive oil
4 leeks, washed and finely chopped
3 tbsp fresh thyme, finely chopped
Salt and coarsely ground black pepper
460g medium fat cream cheese
150ml sour cream or plain yoghurt
½ cup cake flour
3 large eggs
3 tbsp fresh chives, chopped
1 lemon, finely zested
200g smoked salmon fillet, skin and bones removed and flaked into chunks

For serving
1 large fennel bulb, finely shaved
1 packet smoked salmon ribbons
olive oil for drizzling
lemon wedges

Top Tip: Swap the cream cheese for cottage cheese to cut costs.  

Method
1. Preheat oven to 180°C.
2. Blitz the biscuits to a fine crumb.
3. Add the Parmesan or cheddar and the melted butter to the biscuits. Stir to combine.
4. Measure out half of the mixture and evenly sprinkle it over the base of a greased 20cm springform round cake tin.
5. Using the base of a measuring cup, press down on the crumb mixture to form an even 2cm base.
6. Build the sides of the cheesecake base by packing the rest of the crumb mixture against the sides of the tin until it is completely covered.
7. Bake the base for 8–10 minutes. Remove from the oven and set aside to cool.
8. Heat the olive oil in a pan and sauté the leeks and half the thyme until softened. Season and cool.
9. Reduce oven temperature to 150°C.
10. Mix the cream cheese, sour cream or yoghurt, leeks and flour together until smooth.
11. Add the eggs, chives, lemon zest and salmon and mix well.
12. Scoop the salmon mixture into the cooled base. Smooth the top and bake for 50–55 minutes until set. The centre should still have a slight wobble.
13. Remove and cool completely.
14. Using a vegetable peeler, shave the fennel into thin strips and place them in ice water to create a twirly garnish. Keep them in the water until the cheesecake is ready to serve.
15. Serve the cheesecake topped with fennel shavings, smoked salmon ribbons, a drizzle of olive oil and a few lemon wedges.

Rumour Has It: Salmon is loaded with protein and omega 3, which is known to keep your heart (and passion) strong.  

Grilled asparagus on spiced yoghurt  

Serves 4-6 • Total Time 30 Min  

Ingredients
½ cup plain yoghurt
¼ lemon juice cup
1 tsp ground cumin
1 tsp ground coriander
handful dill, chopped (optional)
500g asparagus
glug of olive oil
25g baby leaf mix
30g seed mix

Method
1. Combine the yoghurt, lemon juice, cumin, coriander and dill together in a bowl. Season and spread on a large serving platter.
2. Prepare a hot griddle pan or medium-hot coals in a braai.
3. Break off the chalky ends of the asparagus spears and discard.
4. Toss the asparagus spears in olive oil and season well.
5. Grill the asparagus for 8–10 minutes until they are bright green and charred.
6. Allow them to cool slightly, then arrange on top of the yoghurt mixture.
7. Top with the leaf mix and a sprinkle of sesame or mustard seeds.

Halloumi and asparagus skewers  

Serves 6 • Total Time 30 Min   

Ingredients
1/3 cup basil pesto
1/3 cup olive oil
2 tbsp lemon juice
500g asparagus
400g halloumi
glug of olive oil
chilli flakes (optional)
fresh basil for serving

Top Tip: Exchange the asparagus for a more budget-friendly option like green beans.  

Method
1. Combine the pesto, olive oil and lemon juice in a bowl and set aside.
2. Break off the chalky ends of the asparagus spears and discard.
3. Slice the halloumi into 2cm-thick strips along the length of the block.
4. Layer the asparagus and halloumi on 6 skewers. Aim for 2–3 layers each.
5. Drizzle with olive oil and season, adding chilli flakes if you like.
6. Prepare a hot griddle pan or medium-hot coals in a braai.
7. Grill the skewers until the halloumi is golden and the asparagus is charred and bright green.
8. Serve immediately with the basil pesto dressing and fresh basil leaves.

Rumour Has It: Asparagus is high in vitamin E, which increases blood and oxygen flow around the body.   

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Scrumptious Recipes To Excite Your Senses appeared first on MyKitchen.

If you have a braai why not put on some halloumi and croutons and make this delicious salad? If you don’t have one, no worries, the oven works too!

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
For the salad
¼ cup olive oil
200g cherry tomatoes
Salt and black pepper
250g asparagus spears
200g halloumi, sliced
250g rocket
Handful fresh basil
Handful kalamata olives
For the croutons
2 slices rustic bread, torn into chunks
100 ml oil
Salt and pepper
For the dressing
6 cherry tomatoes, crushed
2 tbsp white wine vinegar
¼ cup olive oil
Salt and black pepper

METHOD
For the salad
1. Preheat oven to 200°C.
2. Place a griddle pan on high heat. Once hot, brush lightly with oil.
3. Toss the cherry tomatoes in a tablespoon of olive oil and season well. Place the tomatoes in a roasting dish in the oven and grill for 15 minutes until tender and charred.
4. Grill the asparagus in the griddle pan for 1–2 minutes on each side until charred.
5. Add the halloumi to the griddle pan and grill for 1 minute on each side until charred.
6. Place the rocket and basil into a mixing bowl and drizzle with 2 tablespoons of olive oil. Season well.
7. Toss the halloumi, asparagus, tomatoes and the olives with the rocket mix, and season well.
For the croutons
1. Shallow fry the chunks of bread in the oil until golden brown.
2. Strain the croutons on paper towel, season and add to the salad.
For the dressing
1. Whisk the tomatoes, vinegar, olive oil, salt and pepper together until well combined.
2. Serve with the salad.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

The post Halloumi, asparagus and tomato salad with croutons appeared first on MyKitchen.

Had a weekend full of junk food? And want to end your Sunday night, right? Then this beef stir-fry with brown rice recipe is for you!

SERVES 4

INGREDIENTS
1 tbsp olive oil
500 g beef sirloin strips
2 tsp soy sauce
250 g tenderstem broccoli
2 garlic cloves, crushed
200 g sugar snap peas
4 spring onions, thickly sliced
150 g baby corn, halved lengthways
250 g asparagus spears
150 g king oyster mushrooms, sliced
80 g mung bean sprouts
4 tbsp hoisin sauce
2 small red chillies, finely chopped
1½ cups brown rice, cooked
2 limes, cut into wedges, to garnish

METHOD
1. Heat the olive oil in a large wok or deep frying pan and add the beef strips. Fry until brown, then set aside.
2. Add the soy sauce, broccoli and garlic and fry over high heat for 2 minutes until softened.
3. Add the sugar snap peas, spring onions, baby corn, asparagus, mushrooms and bean sprouts. Fry for 2-3 minutes, then stir in the hoisin sauce and cooked beef. Heat through quickly, adding a splash of water if too dry.
4. Toss in the chillies and serve on a bed of brown rice with lime wedges on the side.

Want another stir-fry recipe? Then try this chicken and swoodle stir-fry!

The post Beef stir-fry with brown rice appeared first on MyKitchen.

Dreaming of buttery puff pastry, creamy brie and roasted asparagus? Then dig into our mouth-watering asparagus, Brie & caramelised onion rolls.  They’re great for a quick lunchtime snack or even a light dinner.

SERVES 8 // COOK TIME 55 min

INGREDIENTS
2 tbsp butter
2 onions, sliced
2 thyme sprigs, picked, plus extra to serve
2 rolls puff pastry
125 g Brie, sliced into 8
600 g asparagus, trimmed
2 tbsp olive oil
1 egg, beaten

METHOD
1. Melt the butter in a pot over medium heat. Once bubbling, add the onions and thyme and cook, stirring frequently, until caramelised, about 30 minutes.
2. Preheat oven to 190°C. Line 2 baking trays. 3. Cut each roll of pastry into quarters and lay out on the prepared trays.
4. Add a spoonful of caramelised onions to the centre of each square. Top with a piece of Brie and a small handful of asparagus. Drizzle with olive oil and sprinkle with extra thyme.
5. Fold two opposite corners of each square over the asparagus and pinch them together.
6. Brush with egg wash and bake for 20–25 minutes. Sprinkle with extra thyme and serve immediately.

Recipes & styling: Elizabeth mackenzie
Photography: Sean Dollery

Just because all the bright summer produce you love is going out of season, doesn’t mean you can’t whip up a beautiful meal with fresh ingredients, like zucchini fritti (fried baby-marrow fingers).

The post Asparagus, Brie & caramelised onion rolls appeared first on MyKitchen.