Get your fill with this super quick and easy balsamic mushroom pasta. The incredible flavour will have you heading back for seconds!

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
½ onion, finely chopped
150 g mixed mushrooms
1 cup cream
¼ cup balsamic vinegar
100 g spaghetti

METHOD
1. Fry the onion until golden. Add mushrooms and fry until brown. Add cream and balsamic, and cook for 5 minutes.
2. Cook the pasta, then mix it with the sauce.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen & Kendall-Leigh Nash // HMimages.co.za

The post Balsamic mushroom pasta appeared first on MyKitchen.

Have you ever popped a piece of sweet potato in the toaster? You should try it because it’s a food game-changer! We topped our sweet potato toast with steak, avo, feta and balsamic. YUM.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
1 sweet potato
1 tbsp olive oil
½ avocado
½ lemon, juiced
Salt and black pepper
150 g leftover steak, thinly sliced
1 wheel feta
1-2 tbsp balsamic glaze

METHOD
1. Cut the sweet potato into 1.5 cm rounds and pop into a toaster. Toast until the sweet potato is cooked (test this by piercing it with a fork).
2. Heat olive oil in a griddle pan and grill the sweet potato on both sides for 3 minutes, or until char marks appear.
3. In a small bowl, mash the avo roughly, then squeeze over some lemon juice and season with salt and pepper.
4. Lay the steak slices on the grilled sweet-potato rounds. Spoon the avo over the steak and crumble over the feta. Drizzle with balsamic glaze to taste.

The post Sweet potato toast with steak, smashed avocado, feta and balsamic glaze appeared first on MyKitchen.

We’re hear to spread the magic of bacon jam! This sweet-salty-smokey treat will transform any breakfast into a morning meal to remember.

SERVES 6

INGREDIENTS
120g back bacon, diced
4 medium onions, peeled and finely sliced
¼ cup balsamic vinegar
2½ tbsp dark brown sugar
2 tsp mustard seeds
1 tsp salt
1 tsp black pepper
1 tbsp chopped thyme

METHOD
1. Fry the bacon in a heavy-based pan over medium heat until the fat has rendered down. It should take about 10–15 minutes. Drain the fat from the pan. Add the onions, cover and cook over a low heat for 15 – 20 minutes.
2. Add the vinegar, sugar, mustard seeds and 3 tbsp water. Partially cover the pot and let it reduce for about 10 minutes. Add the salt, pepper and thyme.
3. Leave to cool slightly, then place the jam in sterilised glass jars. Store in the fridge for up to a week.

The post Bacon and balsamic jam appeared first on MyKitchen.