If you love Asian flavors then you need these teriyaki chicken waffles in your life. They’re light fluffy and can be eaten any time during the day!

SERVES 6 //COOK TIME 40 min

INGREDIENTS
For the waffles
250g flour
50g sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs, separated
125 ml milk
250 ml buttermilk
250g unsalted butter, melted
For the teriyaki chicken
75 ml brown sugar
60 ml soy sauce
2 tbsp honey
2 cloves garlic, peeled, crushed
½ tsp ground ginger
40g cornflour
1 onion, peeled and chopped
4 chicken breast fillets, sliced
1 chilli, chopped

METHOD
For the waffles
1. Preheat waffle iron.
2. Mix together flour, sugar, baking powder and salt.
3. In another bowl, beat egg whites until stiff peaks form.
4. In a third bowl, whisk milk, buttermilk, butter and egg yolks. Stir into dry ingredients. Once smooth, fold in egg whites.
5. Pour ½ cup batter into waffle iron and cook till golden. Repeat.
For the teriyaki chicken
1. In a pot, mix ½ cup water, sugar, soy, honey, 1 garlic clove, ginger.
2. Whisk together cornflour and 2 tbsp water. Add to pot.
3. Heat sauce until it thickens. If it becomes too thick, add water.
4. Heat a little oil in a pan and fry the onion. Remove from pan, then fry chicken until browned. Add the onion back in.
5. Add the teriyaki sauce and simmer for 5 minutes, until the chicken is cooked. Add chilli.
6. Serve chicken on waffles.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe

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French cuisine meets American style with these yummy croque madame pizzas! There’s no need for a special occasion, simply whip them up for a quick weeknight breakfast-for-dinner.

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
For the cheese sauce
1 cup milk
2 tbsp flour
100 g mature Cheddar, grated
1 tsp mustard powder
Pinch salt
Pinch cayenne pepper
For the pizzas
1 wholewheat pita, cut open into 2 discs
4 slices pancetta
2 eggs
Parsley, to serve

METHOD
For the cheese sauce
1. Heat 2 tbsp milk in a pot, stir in the flour and cook for 1–2 minutes while stirring. Add the rest of the milk and cook until the sauce starts to thicken.
2. Remove from heat and add the cheese, mustard, salt and cayenne. Stir until cheese is melted and sauce is smooth.
For the pizzas
1. Spread 2 tbsp cheese sauce over each pita base, top with 2 slices pancetta and another 2 tbsp cheese sauce. Crack an egg on to each pizza and place under the grill until the cheese is golden and the egg is cooked.
2. Serve sprinkled with parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Croque madame pizzas (the ultimate breakfast for dinner) appeared first on MyKitchen.

We like to make a habit of always keeping a pack of toaster waffles in the freezer. If you have some lying around, how about breakfast for dinner with our amazing croque madame waffles?

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
1 tbsp vinegar
4 eggs
4 slices country ham
8 frozen waffles, defrosted
100 g cheddar, sliced

METHOD
1. Turn on the oven grill.
2. Bring a pot of water with 1 tbsp vinegar to the boil.
3. To poach the egg, stir the water in a circle to create a whirlpool. Crack an egg into the centre. Boil for 3–6 minutes, depending on how you like your eggs done.
4. Sandwich an egg and a slice of ham between 2 waffles. Place a slice of cheese on top. Grill until the cheese is melted.

The post Croque madame waffles appeared first on MyKitchen.

Yes, this is a real thing, and something we are obsessed with lately. Savoury oats are a great way to get a nutrient-packed brekkie, and they also make an amazing weekend breakfast for dinner meal. Try them out and let us know what you think.

SERVES 2 // COOKING TIME 20 mins

INGREDIENTS
1 tbsp coconut oil
150g oats
3 sprigs thyme
Salt and black pepper
½ tsp chilli flakes
½ cup chopped mushrooms, sautéed
1 cup chopped kale, plus extra to serve
2 eggs, poached
Olive oil, to drizzle

METHOD
1. Place the coconut oil and oats in a saucepan over high heat. Evenly toast the oats for 5 minutes. Remove from the heat and add 1 cup of boiling water to the pan.
2. Turn the heat down and place the oats back on the heat, bring to a low simmer. Add the thyme, a pinch of salt, pepper and chilli flakes. Cook this for another 5 minutes or so, until it reaches your desired consistency.
3. Stir the mushrooms and kale through the hot oats and leave to cook for a further 2 minutes.
4. Serve with poached egg, extra kale and a drizzle of oil.

The post Savoury oats appeared first on MyKitchen.

We simply love a fluffy frittata made with leftover veg, your favourite cheese and a selection of interesting spices. This meat-free recipe is the ultimate speedy mid-week meal. Get cooking!

SERVES 4

INGREDIENTS
Butter, to grease
500g potatoes, peeled and chopped
1 yellow pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and sliced lengthways, plus extra to garnish
1 clove garlic, peeled and crushed
2 tbsp olive oil
Salt and cracked black pepper
6 eggs
1 cup cream
½ cup grated mozzarella
2 tbsp chopped basil
Rocket, to garnish
4 slices bread, toasted on a griddle pan, to serve

METHOD
1. Preheat oven to 180°C. Grease a heavy-based ovenproof frying pan.
2. Place the potatoes, peppers, chilli (reserve a few slices to garnish) and garlic on a baking tray. Drizzle with oil and season. Roast for 35–40 minutes.
3. Beat the eggs and cream until just combined. Season.
4. Preheat your grill to the highest setting. Place the roast vegetables and mozzarella in the prepared pan. Pour the egg and cream mixture over and top with basil. Place over medium heat on the stove for 8–10 minutes.
5. Once the frittata has set, place the pan under the grill for about 5–8 minutes, until cooked.Garnish with rocket and sliced chilli, and serve with toast.

The post Sweet pepper and chilli frittata appeared first on MyKitchen.