Craving a bowl of hearty soup? Despite the change in weather, you can still enjoy this comfort food! Try this chilled baby marrow soup for something unique, fresh and delicious.

SERVES 4 // COOK TIME 50 min

INGREDIENTS
3 baby marrows, ends removed, chopped, plus 1 peeled into ribbons, to garnish
1 large onion, peeled and quartered
4 cloves garlic, peeled
3 tbsp vegetable oil
Salt and black pepper
1 cup chicken or vegetable stock
200 ml amasi
1 tsp chopped coriander
½ tsp chopped origanum
1 tsp chopped parsley
Zest and juice of 1 lemon
2 slices white bread, torn into chunks

METHOD
1. Preheat oven to 180°C and line a baking tray with foil.
2. Place the chopped baby marrows, onion and garlic on the tray, drizzle with one tablespoon of oil and season. Roast for 15 minutes. Place in a blender.
3. Add the stock, amasi, herbs, and lemon zest and juice to the blender, and pulse until smooth. Place in the fridge and leave to chill.
4. Heat the remaining oil in a pan and fry the bread until golden on all sides. Drain on paper towel and season.
5. Serve the soup chilled, garnished with croutons, baby marrow ribbons and black pepper.

Fill your plate with a hearty helping of colourful veg and loads of flavour with this tangled vegetable noodles and peanut salad.

The post Chilled baby marrow soup appeared first on MyKitchen.

Bring something different to the dinner table with these baby marrow and feta phyllo parcels. They’re a crunchy, light snack everyone can enjoy.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
Olive oil
1 red onion, peeled and finely diced
3 cloves garlic, peeled and crushed
400 g baby marrows, grated
200 g feta, crumbled
Salt and pepper
Pinch nutmeg
500 g phyllo pastry
½ cup melted butter

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Heat a glug of olive oil in a pan over medium heat. Fry the onion, garlic and baby marrows for 5–8 minutes, until onions are translucent. Set aside to cool.
3. Add the feta and season with salt, pepper and nutmeg.
4. Cut each phyllo sheet into 4 strips (10 × 25 cm) and brush with a little butter. Place 1 tbsp filling on the corner of the strip and fold over into a triangle. Fold over and over, all the way down the strip. Repeat until all the filling has been used.
5. Lightly brush each parcel with butter and arrange on the baking tray. Bake for 15–20 minutes, or until golden brown and crisp.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen//HMimages.co.za

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If you’re looking for quick, affordable and healthy meal options then you should add these yummy brinjal and baby marrow roll-ups to the list!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
Olive oil
6 baby marrows, thinly sliced lengthways
2 brinjals, thinly sliced lengthways
4 cups chopped spinach
1 wheel feta
Salt and pepper
1 white onion, peeled and finely chopped
1 clove garlic, peeled and crushed
410 g tin chopped tomatoes
2 tbsp chopped origanum
½ tsp sugar

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan. Brush the baby marrow and brinjal slices with oil and grill until charred, about 3 minutes a side.
3. Steam spinach for 5 minutes, until wilted. Mix with the feta and season.
4. Fry the onion for 5 minutes, until soft. Add the garlic and cook for 1 minute, then add tomatoes, origanum, sugar, and season. Cook for 15 minutes. If the sauce becomes too thick, add a splash of water.
5. To assemble, place a slice of brinjal on top of a slice of baby marrow. Place 2 tbsp spinach in the middle, and then roll up the slices. Repeat.
6. Spoon the tomato sauce into an ovenproof dish and carefully add the roll-ups.
7. Bake for 20 minutes.

Recipe & styling: Caro Alberts
Photography: Kendall-leigh Nash

The post Brinjal and baby marrow roll-ups appeared first on MyKitchen.

Not only do you get a nutritious fill with these yummy fish parcels with baby marrow, but you can cook the full meal in the microwave and have dinner ready in 15 minutes!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
250 g hake
Zest and juice of 1 lemon
Olive oil, to drizzle
Handful origanum
½ tsp garlic powder
¼ cup flaked almonds, toasted
6 baby marrows, halved
1 tsp red wine vinegar
Handful basil, roughly chopped

METHOD
1. Cut a 20 × 10 cm heart shape from a piece of baking paper. Place the hake in the middle. Drizzle with lemon juice and oil, then sprinkle with origanum and garlic powder. Season.
2. Fold in the edges of the baking paper to make a parcel. Microwave on medium-high heat for 10 minutes.
3. Carefully open the parcel. Sprinkle flaked almonds and lemon zest over the hake.
4. Toss the baby marrows in oil and microwave for 5 minutes. Drizzle with the vinegar and garnish with basil.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto

The post Fish parcels with baby marrow appeared first on MyKitchen.

These baby marrow breakfast muffins are great brekkie options! You can make them at the beginning of the week and keep them in the freezer until you’re ready to have one.

MAKES 8 // COOKING TIME 50 min

INGREDIENTS
1 tsp vegetable oil
1 onion, finely chopped
5 baby marrows (3 grated, 2 sliced into ribbons)
1 cup buttermilk
100 g mozzarella, cubed
3 eggs, whisked
2 cups wholewheat flour
1 tsp bicarbonate of soda
Salt and pepper
Milk, to brush

METHOD
1. Preheat oven to 180°C and grease an eight-hole muffin tin.
2. Heat the oil in a pan and add the onion. Fry until golden, about 10 minutes.
3. In a bowl, mix the onion, grated baby marrow, buttermilk, mozzarella and eggs.
4. Fold in the flour, bicarb, salt and pepper.
5. Lay a ribbon of baby marrow at the base of each muffin hole, top with muffin mixture and lay another ribbon on top. Brush with milk.
6. Bake for 30 minutes, until golden. Remove from the oven and leave to cool in the muffin tin for 10 minutes.

Recipe & Styling: Chiara Turilli
Photography: Samantha Pinto

The post Baby marrow breakfast muffins appeared first on MyKitchen.

Are you looking for a delicious comfort food dinner that quick, easy to cook, cheap and good for you? Look no further than this yummy baby marrow and Galbani fresh mozzarella frittata

SERVES 8 // COOK TIME 40 min

INGREDIENTS
8 eggs 
2/3 cup cream
4 thyme sprigs
4 baby marrows, ribboned
1 ball Galbani fresh mozzarella, sliced

METHOD
1. Preheat oven to 180°C. Grease a 20 cm ovenproof pan. Place the pan in the oven to heat up while preparing the frittata.
2. Whisk eggs, cream and thyme until frothy. Season with salt and pepper. Pour into the prepared pan.
3. Arrange the baby marrow ribbons on top. Place in the oven for 12–15 minutes to cook.
4. Take the pan out, then turn on the oven grill.
5. Scatter half the mozzarella over the frittata. Broil until it is set and the edges are golden.
6. Scatter with remaining mozzarella, and season with salt and pepper.

The post Baby marrow and Galbani fresh mozzarella frittata appeared first on MyKitchen.