Create delectable meals in a matter of minutes using a few pantry staples paired with our quick dinner solutions.  

Cheesy Italian baked beans

Serves 4  

These bowls of cheesy comfort are best enjoyed with a dipper like crusty bread or charred pitas.  

Ingredients 

1 Tbsp olive oil
1 onion, finely chopped 
3 cloves garlic, minced 
¼ tsp chilli flakes 
1 Tbsp chopped rosemary leaves 
1 can (410g) red kidney beans, drained and rinsed 
2 cans (410g each) cannellini beans, drained and rinsed 
1 bottle (700g) passata sauce 
1 Tbsp sugar 
Salt and milled pepper 
1 cups grated mozzarella 
1 cups grated Cheddar 
Fresh basil for serving 
Baguette, sliced and toasted for serving  

Method 

1. Preheat oven to 200°C. 
2. Heat oil in a pot over medium heat and fry onion for 3-5 minutes or until softened. 
3. Add garlic, chilli flakes and rosemary, then fry for 30 seconds until golden. 
4. Stir in the beans, passata sauce and sugar, bring to a simmer and cook for 5 minutes. Season well. 
5. 5. Divide into 4 oven-proof serving bowls and top with the cheese. 
6. Bake for 10-15 minutes until cheese is melted and bubbly. 
7. Top with fresh basil and serve with the buttered, toasted baguette. 

Make it your own

To feed a bigger crowd and up the protein intake, brown 4 sliced chicken breast fillets in oil in a large skillet or ovenproof pan for about 2-3 minutes per side or until golden. Then prepare our cheesy Italian baked beans recipe as required.

Spinach & garlic pasta 

Serves 4 

Serve spinach pasta with fresh cherry tomatoes or crispy bacon for a fuller meal. 

Ingredients 

For the sauce  

3 cloves garlic, minced 
1 packet (400g) baby spinach or Swiss chard 
1/2 punnet (10g) fresh basil, leaves torn and stems discarded 
1/2 onion, sliced 1 lemon, zested and juiced 
Salt and milled pepper   

1 packet (500g) fusilli pasta, cooked 
Grated Parmesan, for serving  

Method 

1. Add garlic and spinach to a large bowl and pour over 1 cup boiling water to wilt. 
2. Set aside for 1-2 minutes before removing from the liquid and adding to a blender. 
3. Add remaining sauce ingredients and blitz until mixture is smooth. 
4. Toss together pasta and sauce, then serve on a platter garnished with grated Parmesan. 

Make it your own

Not a fan of spinach? Why not roast some red, yellow or green peppers over an open flame or in the oven? Then blitz together with remaining recipe ingredients to create a fragrant sauce for the pasta.

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post Two quick dinner solutions appeared first on MyKitchen.

Breakfast is served! We love how this spicy baked beans and eggs recipe combines elements of a traditional English brekkies with local flavour.

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 red chilli, finely chopped
2 tsp paprika
1 tsp ground cumin
2 tbsp tomato paste
1 tsp brown sugar
4 large tomatoes, chopped
½ cup basil, chopped
2 × 400 g tins cannellini beans, drained and rinsed
6 eggs
To serve
¼ cup basil
1 baguette, sliced and toasted

METHOD
1. Preheat the oven to 200°C.
2. Add the oil to a large ovenproof skillet over medium heat and fry the onions until caramelised and translucent. Add the garlic, red chilli and spices and allow to cook for another 2 minutes, until fragrant.
3. Add the tomato paste, sugar, tomatoes, basil and beans and simmer for 15 minutes, until the tomatoes are soft.
4. Once cooked, create 6 medium-sized holes in the beans and crack the eggs into them.
5. Cover the skillet with foil and place in the oven. Bake until the whites of the eggs are cooked to your liking.
To serve
1. Garnish your spicy baked beans and eggs with fresh basil and season with salt and pepper. Serve hot alongside crusty, toasted bread.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

Celebrating an extra special family occasion? This giant breakfast parfait will be a hit!

The post Family-sized spicy baked beans and eggs appeared first on MyKitchen.

Cooking on a budget? This savoury French toast with chakalaka and baked beans make a wholesome local brekkie, minus the costs!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 eggs
½ cup milk
2 thyme sprigs, chopped
1 loaf sliced wholewheat bread
1 tin chakalaka
1 tin baked beans
Handful parsley

METHOD
1. Whisk together the eggs, milk and thyme, and season well with salt and black pepper.
2. Heat some oil in a pan over medium heat, and dip each slice of bread into the egg mixture.
3. Fry the bread slices for 5 minutes on each side, and set aside on paper towel.
4. Mix together the chakalaka and baked beans, and serve with the French toast. Garnish with fresh parsley.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Loving the local flavour? Try these pap balls with chickpea chakalaka next!

The post Savoury French toast with chakalaka and baked beans appeared first on MyKitchen.