Who says saving money means skimping on taste? Beat Janu-worry with clever, budget‑friendly recipes that are easy to cook, delicious to eat and kind to your pocket. 

Pork sausages with spiced chickpeas  

Serves 4 

Ingredients 

2 cans chickpeas, drained 
1 Tbsp cumin 
1 tsp each allspice and smoked paprika (cayenne pepper works, too)
Salt and milled pepper 
Glug olive oil 
500g pork sausages 
¾ cup double cream yoghurt 
3-4 Tbsp harissa paste (or use 2 Tbsp chilli paste) 
1 cucumber, finely chopped 
Juice of ½ lemon 
Parsley and toasted pita, for serving   

Method  

1. Preheat the oven grill on high, or the air fryer at 180°C. 
2. Toss chickpeas, spices, seasoning and oil together and place in a roasting pan.  
3. Arrange sausages on top and grill for 20-25 minutes, tossing occasionally, until cooked through.  
4. Divide yoghurt between serving bowls and swirl through harissa paste.  
5. Scatter over crispy chickpeas and place sausages on top.  
6. Spoon over the cucumber and drizzle with lemon juice.  
7. Garnish with parsley and serve with pita on the side. 

Recipes & photos courtesy of Fresh Living magazine  

Sweet potato rösti with yoghurt and creamy tuna 

Serves 6  

Ingredients 

1 Tbsp oil
4 spring onions, sliced
2 cloves garlic, chopped
600g sweet potato, grated
2 eggs, beaten
½ cup flour
½ tsp cumin
½ cup plain yoghurt
3 Tbsp mayonnaise
1 Tbsp lemon juice
1 tsp fresh dill, chopped
Pinch cayenne pepper
2 cans tuna, drained
¼ cup micro herbs 

Method 

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Fry spring onion in oil until soft, about 3 minutes, then add garlic and fry for 1 minute.
3. Place the grated sweet potato in the middle of a clean dish cloth and squeeze out some of the moisture.
4. Combine potato, eggs, flour, cumin, onion and garlic. Season with salt and pepper. 
5. Dollop spoonfuls of the sweet potato mixture onto the baking tray and shape into circles.
6. Bake for 25–30 minutes or until crispy, flipping halfway through.
7. Combine yoghurt, mayo, lemon juice, dill and cayenne pepper. 
8. Spread some of the yoghurt topping over each rösti and top with creamy tuna and micro herbs. 

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Also read: Budget battles: Pasta dinners for under R200 each

The post Budget-friendly meals appeared first on MyKitchen.

The post Budget battles: Pasta dinners for under R200 each appeared first on MyKitchen.

Who says your summer party must cost a fortune? Try these three handy tips to host your summer soirée – without the hefty price tag! 

Make it a potluck party 

Are you having a sit-down dinner party? Ask each of your guests to bring one dish to share with everyone. Just make sure you keep track of what your guests are bringing to avoid everyone showing up with the same meal. Not only will this ensure that you don’t have to buy and cook all the food, but you’ll also ensure that all those fussy eaters can bring something to suit their own dietary requirements. It’s a win-win! 

@danlhoang the fact everythings homemade #potluck #potluckidea #potlucktheme #birthdayidea #dinnerparty #friends #cooking #chefs #fyp #foryoupage ♬ mario sound – mandycap

Keep the décor simple  

A beautiful tablescape always sets the mood for a party, but you don’t have to spend a fortune to make your table look great. Ditch pricey flowers and go for greenery instead. Those twigs and ferns that you can get from your (or your friend’s) garden won’t cost a cent – and with the right styling, your arrangement will look amazing. You may also want to go hunting around the house for table décor. Use candles and vases from your home to set the mood. If you’re having a sit-down dinner, opt for handwritten place settings – it will look thought out without spending any extra money. 

@thehomecrew_au You dont need to buy flowers to decorate your house. You can create a table centrepice from just a small branch from a hedge! #greenery #noflowers #homedecor #costsnothing ♬ golden hour – main character melodies

Serve a signature drink 

Are you serving alcohol at your party? Buying an array of beverages can quickly deplete your party budget. Instead, decide on a signature drink and only buy the ingredients for that drink. Make a big batch of that drink in large bowls and make sure there is enough for the whole evening. Serving one drink at the party will not only save costs, but you can make the drink party-themed as well. You also don’t have to splurge on non-alcoholic options. Keep jugs with water and ice and cut-up fruit everywhere. The fruit will infuse your water with delicious flavours to sip on all night long.   

The post 3 tips to throw a budget-friendly summer soirée   appeared first on MyKitchen.

Keep the rest of your Janu-worry meals budget friendly, light and low stress with these delicious meat-free recipes 

Savoury French toast with chakalaka and baked beans 

Serves 4 // Cooking time 20 minutes 

Ingredients  

4 eggs
½ cup milk
2 sprigs thyme, 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 

Lentil balls with green sauce 

Ingredients    

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced  

For the green sauce 

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil  

For serving 

Handful fresh basil 
Parmesan, grated  

Method  

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes. 
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls. 
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned. 
4. Place all green sauce ingredients in a blender. Season and blitz until smooth. 
5. Serve the lentil balls with green sauce, fresh basil and Parmesan. 

Quick tip: To make this recipe vegan, omit the Parmesan at the end.  

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

Pea and cauliflower frittata 

Serves 4 // Cooking time 40 minutes 

Ingredients 

1 cauliflower, broken into florets
Salt and black pepper
250g frozen peas
6 eggs
2 slices stale white bread, grated
½ cup milk
¼ cup mayonnaise
¼ cup mint
100g cheddar, grated
1 tsp cumin
Olive oil, to grease
Mint, to garnish 

Method 

1. Boil the cauliflower in a pot of salted water for 5–8 minutes, until just tender. Add the peas at the last minute, then drain.
2. Beat the eggs in a bowl, then stir in the breadcrumbs, milk, mayonnaise, mint, half of the grated cheese and the cumin. Stir in the cauliflower and peas, and season with salt and pepper.
3. Grease a non-stick, ovenproof pan and pour in the mixture. Top with the rest of the cheese.
4. Preheat the grill. Cook over low heat for 10–15 minutes until almost set.
5. Place under the grill until golden on top. Cut into wedges, garnish with mint and serve.

Chickpea Bunny Chow with Mango Atchar 

Serves 4 // Cooking time 25 minutes 

Ingredients 

3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander 

Method 

1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto 

Also read: Time-Saving And Budget-Friendly Family Meals

The post 4 meat-free meals for the rest of Janu-worry  appeared first on MyKitchen.

Prepare these easy meals for the hot days without breaking a sweat. These no-fuss, no-cook meals are the ideal solutions to avoid a hot kitchen this summer. 

Barley salad with spinach and sardines 

 Serves 4 // Cooking time 30 minutes 

Ingredients 

For the dressing

⅓ cup olive oil
2 Tbsp white-wine vinegar
2 Tbsp honey
Zest and juice of 1 lemon 

For the salad

2 cups cherry tomatoes, halved
2 Tbsp olive oil
1 clove garlic, finely chopped
1½ cups cooked barley
2 cans pilchards, cleaned
1½ cups baby spinach
¾ cup bean sprouts 

Method 

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

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

Budget-friendly coronation chicken sandwiches  

Makes 4–6 // Cooking time 25 min 

Ingredients 

For the chicken

1 store-bought rotisserie chicken, shredded
½ red onion, finely chopped
2½ tsp curry powder
¾ cup mayonnaise
¾ cup plain yoghurt
½ cup chutney
3 Tbsp chopped parsley
1 Tbsp olive oil
1 Tbsp apple cider vinegar 

For serving

2 baguettes, halved
8 lettuce leaves
2 tomatoes, thinly sliced
2 spring onions, thinly sliced

Method 

1. For the chicken, mix all the ingredients together and season.
2. Slice each half of the baguette open, making sure the two halves stay together.
3. Fill with lettuce, tomatoes and chicken, then top with spring onion.
4. Sprinkle with black pepper and serve.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

Bean crunch wraps 

Serves 4 //  Preparation time 10 minutes// Cooking time 10 minutes 

Ingredients 

4 tortilla wraps
1 can red kidney beans, drained
1 tomato, chopped
¼ red cabbage, shredded
4 soft taco shells
100g cheddar, grated
1 avocado, mashed
5g parsley, chopped
Juice of 1 lemon 

Method 

1. Lay out the tortilla wraps and layer with the kidney beans, tomato and cabbage.
2. Sandwich closed with the taco shells and sprinkle with the cheddar.
3. Fold the edges of the tortillas over the taco shells to enclose.
4. Preheat the grill. Brush the wraps with olive oil and grill until the cheese has melted and is golden brown on top.
5. Mix together the avo, parsley and lemon juice, and season. Serve with the wraps. 

Recipes & styling: Amerae Vercueil
Photography: Samantha pinto 

Also read: 5 ways with lentils for summer 

The post 3 no-cook meals perfect for hot summer days  appeared first on MyKitchen.

Budget-friendly and versatile! Give one of these delicious and cosy chicken recipes a try without breaking the bank.  

One pot chicken dinner 

Serves 4 // Cooking time 40 minutes   

Ingredients  

1kg chicken drumsticks & thighs
Glug of olive oil 
6 carrots, peeled and halved
6 beetroots, quartered
4 sprigs thyme 
2 cloves garlic, sliced
1 tsp paprika
1 cup white wine  

Method   

1. Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
2. Add wine and cover with the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season with salt and pepper.
3. Serve over couscous with a green salad.

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

Apple cider chicken casserole 

Serves 6 // Cooking time 1 hour 30 minutes 

Ingredients 

6-8 chicken pieces
2 tsp paprika
1½ Tbsp mustard
2 cloves garlic, minced
¾ cup apple cider 
1 Tbsp honey
2 Tbsp lemon zest
2 cups chicken stock
1½ cups water
1 cup brown rice
2 tsp dried mixed herbs
4 sprigs thyme 
2 Tbsp butter
1 onion, chopped
1 cup baby tomatoes
2 beetroots, cooked and chopped 

Method 

1. Preheat oven to 180°C.
2. Season the chicken with paprika, salt and pepper. Heat some oil in a pan and brown the chicken for 4 minutes on each side. Remove from the pan, and brush all over with mustard.
3. Heat some more oil in the pan and fry the garlic for 2 minutes. Add the cider, honey and lemon zest, and fry for 3 minutes.
4. Add the stock, water, rice and herbs. Boil for 3 minutes.
5. Transfer to a casserole dish and add the chicken. Cover and bake for 30 minutes.
6. Dot the chicken casserole with butter, add remaining ingredients and bake, uncovered, for 20 minutes, until cooked.

Recipe: Jezza Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Braised chicken with baby potatoes 

Serves 4–6 // Cooking time 2 hours 20 minutes 

Ingredients 

For the braised chicken 

1 whole chicken
1½ tsp cumin
2 cloves garlic, 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 

500g baby potatoes, halved
1 tsp mustard seeds
1 tsp cumin seeds
2 cloves garlic, 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 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 

Coronation chicken sandwiches 

Makes 4–6 // Cooking time 25 minutes 

Ingredients 

For the chicken 

1 store-bought rotisserie chicken, shredded
½ red onion, finely chopped
2½ tsp curry powder
¾ cup mayonnaise
¾ cup plain yoghurt
½ cup chutney
3 Tbsp chopped parsley
1 Tbsp olive oil
1 Tbsp apple cider vinegar  

For the sandwiches 

2 baguettes, halved
8 lettuce leaves
2 tomatoes, thinly sliced
2 spring onions, thinly sliced 

Method 

1. For the chicken, mix all the ingredients together and season.
2. Slice each half of the baguette open, making sure the two halves stay together.
3. Fill with lettuce, tomatoes and chicken, then top with spring onion.
4. Sprinkle with black pepper and serve.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

The post Cheap chicken recipes (perfect for the chilly weather)  appeared first on MyKitchen.