Peel away the winter blues with these delicious citrus recipes. 

Orange and butternut soup with blue-cheese crumble  

Serves 4  

Ingredients 

3 Tbsp butter
1 onion, peeled and chopped
750g butternut, peeled, seeded and diced
2 potatoes, peeled and diced
1 orange (½ zest + ¼ cup juice)
3 cups vegetable stock
½ cup thick cream + to serve
½ tsp cinnamon
Salt and milled pepper
100g blue cheese
Coriander, to serve 

Method 

1. Melt the butter in a pot and fry the onion until soft.
2. Add the butternut, potatoes, orange zest and juice, and stock. Bring to the boil. Reduce heat, cover and simmer until veggies are soft, 30 minutes.
3. Transfer to a food processor and blitz until fairly smooth.
4. Return the soup to the pot and add the cream, cinnamon, salt and pepper. Bring to the boil and heat through.
5. To serve the soup, crumble the blue cheese over it, add a swirl of cream and garnish with coriander.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Asian-style sticky orange chicken 

Serves 4  

Ingredients 

¼ cup marmalade
2 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp grated ginger
2 cloves garlic, peeled and crushed
8 chicken thighs or drumsticks
2 oranges, halved
1 red onion, peeled and cut into wedges
⅔ cup chicken stock
150g rice noodles, cooked 

Method 

1. Preheat oven to 200°C.
2. Mix marmalade, soy sauce, mustard, ginger and garlic in a bowl. Add the chicken and toss to coat.
3. Place the chicken in an oven dish, add the oranges and onion, then pour the stock over.
4. Bake covered for 30 minutes. Uncover and bake for another 20 minutes, until the chicken is cooked and golden brown.
5. Serve with rice noodles.

Duck leg with orange, fennel and watercress 

Serves 4  

Ingredients 

4 duck legs
2 Tbsp olive oil
Salt and milled pepper
5 oranges, 1 zested and juiced, 4 halved
¼ cup sugar
2 star anise
1 tsp fennel seeds
1 bulb fennel, sliced
90g watercress 

Method 

1. Preheat oven to 160°C.
2. Place the duck in a bowl. Add 1 Tbsp oil and season. Toss to coat. Place the duck skin-side down in a pan. Cook over high heat for 5 minutes until browned. Place in a roasting tin, skin-side up.
3. Place the orange zest and juice, sugar, star anise, fennel seeds and ½ tsp salt in the pan the duck was cooked in. Cook over medium heat for 15 minutes to form a glaze.
4. Pour the glaze over the duck and add the orange halves. Bake for 20 minutes.
5. Remove the duck from the oven and transfer to plates to rest. Add the fennel bulb to the roasting tin and bake for 8 minutes.
6. Dress the watercress with the rest of the oil and season.
7. Serve the duck legs with the baked fennel and orange, and the watercress.

Quick tip: To check if your bird is ready, make a small incision near the bone. If it’s done, the juices should run clear. And this works with chicken as well! 

Orange meringue pie 

Serves 6  

Ingredients 

1 roll shortcrust pastry
1 tin condensed milk
3½ oranges
4 eggs, separated
¾ cup caster sugar 

Method 

1. Preheat oven to 200º C. Grease and line a tart tin. Press the pastry into the tin.
2. Bake blind for 10 minutes and then set aside.
3. Lower oven to 180º C.
4. Mix together the condensed milk, the zest and juice of 2 oranges, and 4 egg yolks.
5. Pour into the crust and bake for 20 minutes.
6. Bring ½ cup caster sugar and ¼ cup water to the boil. Cook until the syrup is a rich amber colour.
7. Whip 3 egg whites until foamy. Beating continuously, drizzle in the syrup until stiff and glossy.
8. Spread the meringue over the top of the pie and pop under the grill until browned. Refrigerate.
9. In a pot, bring the juice of 1 orange and ¼ cup caster sugar to a simmer. Cook until the sugar is dissolved.
10. Thinly slice ½ an orange and add to the mixture in the pot. Simmer for 20 minutes. Use orange slices to decorate your pie.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto  

The post 4 Scrumptious ways with oranges this winter  appeared first on MyKitchen.

From everyday butternut and posh pumpkins to an array of squash (gourd) and more, Mother Nature treats us to her autumn bounty in our round-up of recipes. 

Posh squash 

When selecting squash, pick those that are heavy for its size and solid to the touch. The earlier you get them in the season, the more tender and delicate the flavour. 

Butternut squash 

Although this gourd is now available all year round, it is traditionally a winter variety. This means your butternut will taste the best in autumn and winter. 

Spaghetti squash 

A squash variety unlike any other, spaghetti squash is usually ovular in shape and ranges from bright yellow to cream in colour. This squash is known for its generous string-like flesh that resembles – you guessed it – spaghetti!  

Hokaido pumpkin 

These teardrop-shaped pumpkins have a red-orange skin with yellow-orange flesh. The soft skin is edible too, with a rich nutty flavour when roasted whole, halved or cut in wedges. These pumpkins are also great for pickling. 

Carnival pumpkin 

Much like a carnival, this pumpkin has a fun and unique appearance – creamy yellow in colour with stripes and speckles of green and orange. Once these little guys are roasted, the flesh is nuttier and sweeter than butternut with a buttery-like flavour. 

Gem squash 

Gems or “skorsies” have quite a thick, green skin with light to deep-yellow flesh. They are really versatile and the perfect vessels for adding flavour. It can be halved, then boiled or steamed, or cut into quarters for roasting. The skin can be eaten too, but as they mature (the bigger, darker ones) the skin and seeds become quite tough and the flavour of the flesh deepens. 

This is a large winter pumpkin with a bumpy skin that comes in a range of deep dark green, pale-blue green to orange and even yellow colours. The flesh has quite a sweet flavour, but it’s texture can be quite grainy, making it great for purées and soups.  

Pumpkin & ginger dumpling pudding 

Serves 4-6 

Autumn comfort in a bowl! 

Ingredients

½ cup (125ml) cooked and mashed pumpkin or butternut
¼ cup (60g) butter, melted
½ cup (125ml) milk or cream
2 tsp (10ml) bicarbonate of soda
2 cups (300g) flour, sifted
1 tsp (5ml) each ground ginger and ground cinnamon
½ tsp (3ml) each ground cloves and nutmeg
1 tsp (5ml) salt 

For the syrup 

2 ½ cups (625ml) orange juice
1½ cup (375ml) water
1½ cup (330g) sugar
1 tsp (5ml) each ground ginger and ground cinnamon
Fresh mint, orange slices and vanilla ice cream, for serving 

Method

1. In a large bowl, mix together the pumpkin, butter, milk and bicarbonate of soda. Set aside.
2. Combine the flour, spices and salt.
3. Add to pumpkin mixture and mix well until combined.
4. Place syrup ingredients in a pot and boil, stirring to combine.
5. Add spoonful’s of pumpkin batter into bubbling syrup.
6. Cover and cook dumplings over low heat for about 12-18 minutes or until cooked through, rotating regularly.
7. Top with mint and orange slices, then serve with ice cream on the side.

Bobotie baked squash 

Serves 4-6 

Add some raisins to your mince filling for an extra kick of sweetness. 

Ingredients

2 gem squash, halved and seeds removed
1 Hokkaido pumpkin, halved and seeds removed
1 butternut, halved and seeds removed 
Canola oil
Salt and milled pepper
500g lean beef mince
1 onion, chopped
2 Tbsp garlic and ginger paste
2 Tbsp medium curry powder
2-3 fresh or dried curry leaves (optional)
¼ cup chutney
2 large eggs
1 cup milk
Plain yoghurt and tomato-and-onion sambal, for serving 

Method

1. Preheat oven to 200°C.
2. Place onto a baking tray and brush the squash, pumpkin and butternut halves with oil. Season. 
3. Roast for about 20 minutes until almost tender.
4. Place oil in a pan over medium heat and brown mince for about 6-8 minutes. Remove and set aside.
5. Fry the onion and garlic and ginger paste in the same pan until soft.
6. Stir through cooked mince, curry powder, curry leaves (if using) and chutney. Season.
7. Spoon mince mixture into squash halves to fill three- quarters.
8. Whisk together eggs and milk, and pour over mince.
9. Bake at 180°C for 20 minutes or until cooked through.
10. Serve drizzled with plain yoghurt and sambal on the side.

Mushroom & barley stuffed pumpkins 

Serves 4 

You can swap out the barley for spelt or risotto rice. 

Ingredients

2 Hokkaido pumpkins, halved and deseeded (butternut works well too)
2 Tbsp olive oil, plus extra for drizzling
200g brown portobello or wild mushrooms
1 large onion, chopped
2 cloves garlic, grated
4 cups stock of choice
1 cup pearl barley
2 sprigs each fresh rosemary and thyme
¾ cup grated Parmesan, plus extra for serving
½ packet (50g) pumpkin seeds (any roasted seeds or nuts work well too) 

Method

1. Preheat oven to 200°C.
2. Place pumpkin on a roasting tray, drizzle with oil and season.
3. Roast for 20-25 minutes (or 35-40 minutes for butternut) until tender.
4. Heat oil in a pan and fry mushrooms until golden. Remove and set aside.
5. Sauté onion for about 8 minutes or until golden, then add garlic and fry for a minute.
6. Add stock, barley and herbs. Season and simmer for 35-40 minutes, stirring at regular intervals.
7. Return the mushrooms to pan and stir through grated Parmesan.
8. Fill pumpkins with barley mixture and sprinkle with pumpkin seeds or nuts and extra Parmesan, if using.
9. Serve while hot garnished with extra fresh herbs.

Roasted butternut tagliatelle

Serves 4  

Swap out butternut for pumpkin or try out our nifty gem squash sauce. To save time, cook the veg in an air fryer for 25 minutes. 

Ingredients

1½ packets (750g) butternut, finely cubed
2 cloves garlic, peeled
½ tsp chilli flakes
2-3 sprigs fresh sage
2 Tbsp olive oil
Salt and milled pepper
2 cups vegetable stock
2 cups cream
1 packet (500g) tagliatelle, cooked  

For the pangrattato topping 

1 cup day-old ciabatta breadcrumbs
½ cup grated Parmesan
¼ cup olive oil
4 sprigs crispy-fried sage, plus extra for serving 

Method 

1. Preheat oven to 180°C.
2. Place the butternut into an oven tray.
3. Toss with garlic, chilli, sage and olive oil. Season and cover with foil.
4. Roast for about 30 minutes or until soft.
5. Gently simmer stock and cream in a large pot over low heat.
6. Add roasted butternut and garlic cloves and blend using a stick blender. Set aside.
7. Mix or blitz pangrattato ingredients together.
8. Toast in a dry pan (or in the oven) until brown and crispy.
9. Stir butternut sauce through hot pasta and top with pangrattato and extra sage, if using.

Easy gem squash & corn sauce 

Combine the flesh of 4-6 cooked gem squash, 1 can (400g) charred corn kernels, 1½ cup (375ml) chicken or vegetable stock, 2 tsp paprika, 1 Tbsp crushed garlic and ginger, 3 sprigs picked thyme, 2 Tbsp melted butter, ½ tsp chilli powder or flakes in the jug of a blender. Blitz until smooth. Pour into a pot and bring to a simmer over medium heat for 10-15 minutes. Add 1 ½ cups (375ml) cream stir well. Simmer for another 5-8 minutes. Season. (If the sauce is too thick, thin it down with some chicken or vegetable stock.) 

Use it for: 

1. Creamy squash chowder. Stir through shredded chicken, cubed and roasted potatoes or butternut and top with bacon bits. 
2. Use as a quick pasta sauce and top with toasted peanuts or almonds.
3. Bulk up stews or curries and swap out the cream for coconut milk. 

Compiled by: Gail Damon
Photographs: Fresh Living Magazine 

The post Squash, butternut and pumpkin recipes to try in autumn appeared first on MyKitchen.

Food that Loves You Back explores the versatility of vegetables – in all their shapes, flavours, textures, colours and smells. For vegetarians, vegans and those simply looking for new dishes to try, this book is an example of how seamlessly plant-based food can fit into all facets of life: everyday living, celebrations, family gatherings and date nights.  

This former food editor of MyKitchen combines her wealth of experience as a chef, food stylist, recipe developer and health fundi to create striking images of veggies totally transformed.  

BETWEEN THE PAGES  

In the darkest months of the Covid-19 lockdown presented Amerae with an opportunity: to realise her goal of making a cookbook. She quickly set up a makeshift studio in her living room, studied up on food photography and got cooking. Just a year later, her e-book was published in print – her “dream come true” – as Food that Loves You Back.   

This collection of recipes is based on what Amerae enjoys eating on a daily basis. You’ll notice, too, that what she writes in her introduction is true: she enjoys combining fresh salad ingredients with cooked ones, and plays with texture and colour all the way through. Each chapter heroes at least two vegetables, sometimes prepared on their own and other times together.  

 

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Amerae plays with classic dishes such as hummus and red lentil dhal, while also introducing new flavours such as butternut flapjacks with vegan cream, and green falafel soil with yoghurt-tahini and poached eggs.   

Amerae’s style of photographing the dish from above on a marble surface is simple yet effective. This, accompanied with her creative open styling, pushes each dish forward and emphasises the hero ingredient, creating an approachable and friendly mood at the table.  

YOU HAVE THE CHOICE  

“Plant-based eating is so much more than just putting vegetables or salads on a plate,” writes Amerae in the book’s introduction. “It offers the opportunity to experiment with different colours, flavours and textures, and discover how one vegetable can be transformed into a multitude of nourishing and tasty meals.”  

 

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And she believes anyone, not only those following a vegan or vegetarian diet, can experience this, and should do so for the sake of their health. Adding a few of these recipes to your weekly rotation can help introduce more fibre, colour and flavour to a family’s diet, while the meat, cheese and other favourites can still be enjoyed.  

Amerae favours seasonal, local produce and encourages readers to do so, too: grab it when it’s at its best and you’ll get the best flavour, nutrients and quality, she writes. “When you love your food, it will love you back!”.  

Green falafel `soil’ with yoghurt tahini sauce and poached eggs 

Serves 2 • Total Time 15 Minutes 

Ingredients

FOR THE GREEN FP’ MIXTURE 

2 Tbsp olive oil, for frying 
2 Tbsp sesame seeds 
2 tsp cumin seeds or 1 tsp ground cumin 
2 handfuls baby spinach leaves  
½ onion, finely chopped
1 handful leafy herbs (coriander, flat-leaf or curly parsley, dill, chives) 
1 can (400 g) chickpeas, drained, brine reserved  
3 Tbsp tahini
1 tsp pink salt and black pepper, to taste  

FOR THE REST 

½ cup plain yoghurt or (V) coconut yoghurt  
2 Tbsp tahini  
Pink salt and black pepper, to taste 
1 Tbsp olive oil  
Rosa or cherry tomatoes (yellow or red) 
½ cup canned chickpeas, drained 
2 eggs, poached or fried  
1 cup green falafel mixture  
Baby spinach leaves or leafy herbs of your choice  

Method

FOR THE GREEN FALAFEL MIXTURE

1. Heat the oil in a small pan over low heat and toast the sesame and cumin seeds (or ground cumin) for 1 minute. Set aside. 
2. Place the spinach leaves, chopped onion and herbs in a food processor and pulse for 5 seconds. 
3. Add the chickpeas and pulse to a crumb-like texture. Add the toasted seeds and pulse. 
4. Add the tahini and 2 Tbsp of reserved chickpea brine (known as aquafaba) and process until the mixture is just firm enough to shape into patties. (Add more brine or water if necessary.) Season to taste with salt and black pepper. If making ahead, place in a covered container in the fridge. 

FOR THE YOGHURT-TAHINI SAUCE  

1. Combine the yoghurt and tahini in a small bowl, adding 1-2 Tbsp water, if it seems too thick. Season with salt and pepper and set aside. 
2. Heat the olive oil in a small pan over medium-high heat and fry the tomatoes and chickpeas until warmed through and just taking on some colour. 
3. Poach or fry the eggs according to your preference. 
4. For each serving, spread 2-3 Tbsp of the yoghurt-tahini sauce on a plate. 
5. To make the ‘soil’, sprinkle over ½  cup of the green falafel mixture, then add the warm tomatoes and chickpeas, and top with an egg. 
6. Season to taste and garnish with baby spinach or leafy herbs. 

NOTE  

• Instead of tahini, combine the yoghurt with 2 Tbsp sesame oil or olive oil or mayonnaise. 

 

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Butternut flapjacks 

Serves 8 • Total Time 30 Min 

“This recipe is inspired by the gluten-free vegan flapjacks from Scheckter’s Raw Gourmet Health Food in Sea Point. I often crave them, but can’t always get there, so I created my own version of these ‘famous Cape Town flapjacks!’. For a breakfast treat, serve them with sliced bananas and strawberries, and top with vegan cream.”  

Ingredients

FOR THE FLAPJACKS  

1 cup cooked butternut  
1 can (400 ml) coconut cream 
½ cup sweetener of your choice  
2 ¼ cups gluten-free flour  
1 ½ Tbsp baking powder  
½ tsp salt  
Tahini, for serving
Maple syrup, optional, for serving
Chopped fresh dates, for serving Sesame seeds, for serving  

FOR THE VEGAN CREAM 

¾ cup sunflower seeds or cashew nuts  
1 can (400 ml) coconut cream 
4 Tbsp sweetener of your choice 
1 tsp vanilla essence  
½ tsp pink salt  

Method

FOR THE FLAPJACKS  

1. Blend the butternut flesh to a smooth purée. (If you don’t have a blender, mash with a fork until smooth.) 
2. Place the purée in a mixing bowl with the coconut cream and sweetener, and whisk until well combined. 
3. Sift in the flour, baking powder and salt and fold in. Be sure to mix thoroughly; the batter will be thicker than normal flapjack batter. 
4. Preheat a non-stick pan over medium-low heat. Spoon in 2 heaped Tbsp batter per flapjack, leaving space for them to spread. 
5. Cook for 3 minutes, then turn and cook the other side for 2-3 minutes, until golden. Keep the finished flapjacks warm while you make the rest. 
6. Serve the warm flapjacks with vegan cream [recipe below], tahini and maple syrup. Garnish with dates and sesame seeds. 

FOR THE VEGAN CREAM  

1. Blend the drained sunflower seeds, coconut cream, sweetener and vanilla essence until smooth. 

A note on butternut  

Roast a whole butternut and cool slightly before cutting in half, removing the seeds and scooping out the flesh. About 550g raw weight should yield 500g (2 cups) when cooked. Instead of butternut, use the same quantity of cooked pumpkin or orange sweet potato. They’ll taste just as good!  

R340, Penguin Random House  

Words by Sjaan Van Der Ploeg 
Photography: Amerae Vercueil  

The post Chef Amerae Vercueil talks about Food That Loves You Back appeared first on MyKitchen.

Single with no desire to mingle? It’s the perfect day to practice self-love and to treat yourself to this delicious 3-course solo dinner menu. Happy Valentine’s Day! 

Starter: Phyllo veggie parcels 

Cooking time ± 90 minutes 

Ingredients

1 tbsp olive oil
100g mushrooms, sliced
2 baby marrows, sliced lengthways
1 brinjal, sliced lengthways
3 tbsp tinned chopped tomatoes
6 sheets of ready-made phyllo pastry, thawed
20g butter, melted
60g ricotta or cream cheese
10g Origanum or thyme, finely chopped
10g parsley, finely chopped

Method

1. Preheat oven to 180°C and grease a muffin tray.
2. Heat oil in a pan over high heat. Fry the vegetables for about 10 minutes until al dente.
3. Stack the phyllo sheets on top of each other and cut them into 4 squares. Make a pile of squares, with 4 layers of phyllo, brushing melted butter between the layers. Repeat until you have 6 piles.
4. Divide the veggies between the 6 piles, topping each with some ricotta and herbs. Bring the edges of the pastry together and twist to form a bundle.
5. Place each bundle in a hole of the muffin tray. Bake for 12–15 minutes, until golden.
6. Serve with a green salad.   

Main course: Butternut and salmon zoodles 

Serves 1 |Cooking time: 30 minutes

Ingredients 

100g butternut, cubed
2 tbsp olive oil
1 tbsp honey
1 clove garlic, peeled and crushed
100g salmon
175g zucchini noodles
1 cup baby spinach
60 ml pumpkin seeds, toasted

Method 

1. Preheat oven to 180°C.
2. Toss the butternut with 1 tbsp oil, honey and garlic. Arrange on a baking tray and roast for 25 minutes, until golden brown and cooked through.
3. Heat the remaining 1 tbsp oil in a pan and fry the salmon for 4 minutes, until it is just cooked through, turning halfway. Keep it warm.
4. Cook baby marrow noodles as per package instructions, then place in a bowl.
5. Toss butternut and spinach together, and pile on top of the noodles. Flake the salmon over, scatter with the pumpkin seeds and serve. 

Quick tip: If you don’t have a spiralizer, simply shave strips from your baby marrows with your potato peeler. 

Boozy dessert: Chocolate martini 

Serves 4 |Total time 45 min + 2 hr refrigeration   

Ingredients

150g dark chocolate, chopped
3 cups Baileys Irish Cream liqueur
1 cup chocolate liqueur

Method

1. Place 4 martini glasses in the freezer. This will ensure your drink is kept perfectly chilled.
2. Carefully melt the chocolate over a double boiler or in a microwave until smooth.
3. Remove the glasses from the freezer.
4. Using a spoon, spread a layer of chocolate in the shape of a half-moon on the inside of each glass.
5. Combine the liqueurs in a cocktail shaker or screw-top jar filled with about 1 cup of ice. Shake until thoroughly chilled.
6. Strain the martini into the prepared glasses.
7. Serve your martinis with a few gingerbread stars (perfect for dipping) dusted lightly with icing sugar.  

3-ingredient chocolate mousse and quick peanut honeycomb

Serves 4 | Total Time 20 Min Plus Refrigeration Time

Ingredients

FOR THE MOUSSE

Dark chocolate, chopped 4 slabs
White marshmallows, chopped 200g Cream 2 cups

FOR THE HONEYCOMB

Peanuts, lightly salted and toasted 1⁄2 cup
Bicarbonate of soda 1⁄2 tsp
White sugar 1 cup

Method

FOR THE MOUSSE

1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

FOR THE HONEYCOMB

1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

The post Valentine’s Menu: Party of One appeared first on MyKitchen.

This crumbed chicken recipe wth butternut wedges and home-made tomato sauce is quick and easy, but tastes like you’ve just stepped into a gourmet bistro!

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
500g butternut, cut into wedges
¼ cup olive oil
Salt and pepper
½ cup flour
3 tbsp lemon salt
½ cup panko breadcrumbs
2 tbsp chopped parsley
Zest of 1 lemon
3 cloves garlic, peeled and crushed
4 chicken breasts
2 eggs, beaten
1 onion, peeled and finely chopped
2 red chillies, finely chopped
3 tbsp tomato paste
2 tins whole cherry tomatoes
1 cup water
2 tbsp sugar
Micro herbs, to garnish

METHOD
1. Preheat the oven to 200°C.
2. Place the butternut in a roasting pan and drizzle with half of the olive oil. Season and place in the oven for 20 to 25 minutes, or until almost tender.
3. Meanwhile, mix the flour, lemon salt and some pepper together in a bowl. In a separate bowl, mix together the panko breadcrumbs, parsley, lemon zest and one crushed garlic clove.
4. Dip the chicken breasts in the flour mixture, then the egg, and coat well with the crumb mixture.
5. Place the crumbed chicken on a foil-lined baking tray and bake for 20 minutes, or until the crust is golden and the chicken is cooked through.
6. While the chicken is cooking, heat the remaining olive oil in a pot. Fry the onion until soft, then add the remaining garlic and the chillies. Cook for two to three minutes.
7. Add the tomato paste, tinned tomatoes and water, and cover with the lid. Allow the sauce to simmer on a low heat for 20 to 25 minutes until reduced.
8. Add the sugar, season well and check the consistency. If the sauce is too thick, add more water; if the sauce is too runny, continue cooking with the lid off.
9. Serve the tomato sauce in a bowl, topped with the butternut wedges and crumbed chicken. Garnish with micro herbs.

These Hawaiian chicken burgers are the perfect summer dish. Easy-to-make, refreshing and super tasty! Serve with potato wedges and you’re good to go!

The post Crumbed chicken, butternut wedges and tomato sauce appeared first on MyKitchen.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

SERVES 4 // COOK TIME 1 hour

INGREDIENTS
1 tin chickpeas
¾ cup butternut purée
½ cup coconut oil
½ cup honey
2 cups oats
4 tbsp chia seeds
½ cup pumpkin seeds
Handful mint, finely chopped, plus extra to garnish
Zest of 1 lemon, plus extra to garnish
1 cup yoghurt
Honey, to drizzle

METHOD
1. Preheat oven to 180°C.
2. Strain the chickpeas, rinse well and pat dry.
3. Heat the butternut purée, coconut oil and honey in a pot over medium heat until melted.
4. In a mixing bowl, combine the oats and seeds with the butternut mixture. Spread out evenly on two baking trays and bake for 40–45 minutes until golden and crispy. Allow to cool completely.
5. Mix the mint and zest into the yoghurt. To serve, layer the granola and yoghurt in 4 large glasses, starting with the granola.
6. Garnish with a mint leaf and zest, and drizzle with honey to taste.

What better way to start your day than with a beautiful berry granola tart? This quick recipe is easy to whip up for a lovely brunch treat!

The post Butternut and chickpea granola with mint yoghurt appeared first on MyKitchen.