Looking for a meal that’s both low-carb and low-cost? Then we got you covered with these tasty Asian egg wraps filled with shrimp and fresh veg.

SERVES 8 // COOK TIME 40 min

INGREDIENTS
For the omelettes
8 eggs
3 tbsp water
Salt
4 tsp butter
For the filling
200 g shrimp, cooked
2 large carrots, peeled and julienned
1 cucumber, julienned
1 red pepper, seeded and julienned
1 avocado, peeled and julienned

METHOD
For the omelettes
1. Whisk together the eggs, water and a large pinch of salt.
2. Melt ½ tsp butter in a 15 cm non-stick pan until it starts to bubble (you want a small pan to make cute little wraps).
3. Add 2–3 tbsp egg mix to the pan and tilt to coat the bottom. Let it cook through slowly.
4. Repeat the process to make all the omelettes.
For the filling
1. Divide the filling ingredients between the omelettes and roll up into wraps. Slice into rounds like sushi, if you wish.
2. Serve the egg wraps with mayonnaise and sweet chilli sauce for dipping.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

The post Asian egg wraps appeared first on MyKitchen.

If you’re in need of a quick, cheap, kid-friendly meal, then we’ve got you covered with this yummy tomato soup with cheese toasties recipe!

SERVES 4 // COOK TIME 30 min

INGREDIENTS
For the soup
1½ onions, chopped
2 garlic cloves, chopped
2 carrots, finely chopped 
1 tsp paprika
2 tins whole peeled tomatoes, drained and liquid reserved
50 g sachet tomato paste
2 tbsp Worcestershire sauce
For the cheese toasties 
8 thick slices bread, lightly buttered on both sides
1½ cups grated Cheddar
⅓ cup sour cream

METHOD
For the soup
1. Heat some oil in a pot over medium heat. Add the onion, garlic and carrots then cook for 8–10 minutes, until onions are soft. Add the paprika and cook until fragrant. 
2. Add the whole tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. Bring to a simmer, reduce heat and cook for 8–10 minutes, then season.
3. Remove from the heat and allow to cool slightly. Transfer to a blender and blend until smooth.
For the cheese toasties 
1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with another slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, andthe cheese has melted.
4. Cut cheese toasties in half and ladle soup into bowls. Top soup with a spoonful of sour cream.

SUPER SWAP: The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or even a dollop of plain yoghurt

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.

The post Yummy tomato soup with cheese toasties   appeared first on MyKitchen.

Eating foods that are high in sugar, fat and salt make us feel good because they activate our brain’s reward system. But instead of reaching for a bag of sweets or something deep-fried, opt for our loaded BLT and chip sandwich as a more sustainable lunch option when those cravings hit!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the aioli
½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper
For the sandwich
8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced

METHOD
For the aioli
1. Combine all ingredients, mix well and set aside.
For the sandwich
1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aioli onto each slice and layer lettuce, tomato, bacon, chips and gherkins on top. Season and sandwich closed.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Swap out your bread for wholewheat pita and enjoy these roast veg and tuna-stuffed pita pockets.

The post Loaded BLT and chip sandwich with aioli appeared first on MyKitchen.

This chicken curry with masala curried yoghurt is more commonly known as chicken do pyaza, a spicy masala dish that is rich and wonderfully fragrant.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the curried yoghurt
1½ cups yoghurt
1 tbsp chilli powder
1 tbsp turmeric
1 tbsp garam masala
1 green chilli, finely chopped
For the chicken
800 g chicken pieces
2 tsp ground coriander
2 tsp chilli powder
2 garlic cloves, minced
1 tbsp chopped ginger
2 tbsp lemon juice
For the curry
2 garlic cloves, minced
2 cm ginger, grated
1½ onions, finely chopped
1 tbsp tomato paste
3 tomatoes, finely chopped
1½ cups curried yoghurt
½ tbsp ground cardamom
½ tbsp ground cloves
½ tbsp cinnamon
1 tbsp ground coriander
1 tbsp cumin
3 tsp paprika

METHOD
For the curried yoghurt
1. Mix all the ingredients together and set aside.
For the chicken
1. Toss all the ingredients together, cover with cling wrap and marinate for at least 1 hour.
For the curry
1. Heat oil in a pot over medium. Fry garlic and ginger until golden. Add onions and fry.
2. Stir in the tomato paste and tomatoes, and cook for 3 minutes. Then, add the curried yoghurt. Simmer for 5 minutes.
3. Add the spices, chicken and 1½ cups water. Reduce the heat and simmer for 20–25 min.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

If you’re like us an enjoy a good spicy dish often, then you have to give our home-made paneer in butter masala a try!

The post Chicken curry with masala curried yoghurt appeared first on MyKitchen.

Inspired by the everyday household’s spice rack, this braised chicken with baby potatoes is the ideal family weeknight dinner.

SERVES 4–6 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the braised chicken
1 chicken
1½ tsp cumin
2 garlic cloves, minced
⅓  cup Dijon mustard
1½ tsp mustard powder
2 cups milk
2 tbsp lemon juice
1 tbsp lemon zest
1½ cups chicken stock
5 sprigs thyme
For the baby potatoes
500 g baby potatoes, halved
1 tsp mustard seeds
1 tsp cumin seeds
2 garlic cloves, minced
1 tsp garam masala
½ tsp paprika
½ tsp cayenne pepper

METHOD
For the braised chicken
1. Preheat oven to 200°C.
2. Season the chicken with the cumin as well as salt and pepper.
3. Heat some oil in a pan over medium-high heat. Brown the chicken on all sides. Transfer to a roasting tray.
4. Mix together the remaining ingredients, except the thyme. Pour over the chicken.
5. Add the thyme to the tray, cover with foil and roast for 40 minutes. Remove the foil and roast for another 30 minutes, until cooked through.
For the baby potatoes
1. Toss the potatoes with some oil and place in a roasting tray.
2. Heat some more oil in a pot over medium heat. Fry the mustard and cumin seeds for 1 minute. Then add the remaining ingredients and fry for another minute.
3. Spoon evenly over the potatoes and toss to coat. Roast for 40 minutes, until golden brown and crispy.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

Now that dinner is sorted… What’s for breakfast? How about this family-sized breakfast parfait.

The post Budget-friendly braised chicken with baby potatoes appeared first on MyKitchen.

Packed with omega-3 fatty acids, sardines are great for brain function and development. Enjoy them in this barley salad with spinach and sardines.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dressing
⅓  cup olive oil
2 tbsp white-wine vinegar
2 tbsp honey
Zest and juice of 1 lemon
For the barley salad
2 cups cherry tomatoes, halved
2 tbsp olive oil
1 garlic clove, finely chopped
1½ cups cooked barley
2 tins pilchards, cleaned
1½ cups baby spinach
¾ cup bean sprouts

METHOD
For the dressing
1. Whisk all the ingredients together.
For the barley salad
1. Preheat oven to 200°C.
2. Toss tomatoes, olive oil and garlic together. Season and roast for 15 minutes. Set aside until cooled.
3. Place the barley at the bottom of a jar, followed by the tomatoes, pilchards and the baby spinach. Top with bean sprouts and drizzle with the dressing.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

The stuffed spuds with sardines and sour cream are another brain-boosting favourite.

The post Barley salad with spinach and sardines appeared first on MyKitchen.