We dive into the bubbling, melty, goodness of this cosy dish in all its glory. 

Welcome to the amazing world of cheese fondue, where bread becomes royalty and vegetables receive VIP treatment – because everything tastes better on a little skewer. Don’t let this fondue deceive you, though: It may seem like a throwback to the 1970s, but this cheesy tradition still endures. Whether you’re hosting your closest friends, organising a date night or simply enjoying the fact that it’s Tuesday and you have a fondue pot (yay you), this dish is sure to make you feel all warm and fuzzy inside.  

Taking it cheesy 

First thing’s first: the cheesy situation  

The melt is where fondue’s true magic happens, and it begins with your cheese mixture. Gruyere and Emmental, a dynamic combination of nutty richness and stretchy deliciousness, are typically used in traditional Swiss fondue. You do you, though. If you’re feeling rebellious, add a splash of sharp Cheddar or a little Fontina for creaminess. Just promise that you won’t use cheese that has already been shredded. The anti-caking compounds that are used to make these products are the last thing you want in your silky-smooth cheese pot.  

Tricks of the trade 

Wine or beer, garlic and a little chemistry are secret weapons. Rub the insideof your pot with a halved garlic clove to get your fondue started. This small step adds depth without being overbearing. It’s like the garlic is whispering sweet nothings to your cheese. Then, the liquor follows. Use a lager beer for a mild to neutral flavour or opt for a crisp Sauvignon Blanc that balances out the richness in the cheese. (A classy white wine also adds a sense of sophistication when you post this step on Instagram.)  

Smooth things out 

To keep your fondue smooth and prevent it from becoming a greasy mess, sprinkle a handful of cheese with a dusting of corn flour before stirring the fondue. Now, this part is important: Stir slowly in a figure-eight motion. Like a slow dance in a Swiss chalet, doing this maintains the structure and velvetiness of the fondue.  

Dipping line-up  

Not just bread (but definitely bread) is in the dipping line-up. Indeed, crispy baguette pieces as well as roasted baby potatoes are essential. But with so many types of delights just ready to be dipped, why stop there? A small health halo is added by lightly steaming cauliflower, broccoli, green beans, carrots and baby corn, which will make you feel less bad about indulging in a handful of cheese. Bring it on! Even hard fruit such as apples or pears dipped in cheesy fondue (yes, you read that correctly!) is revolutionary. The combo of sweet and salty is seriously addictive. Have any leftover meat from the roast you had last night? Cut it up and use fondue to give it a second chance at life. Additionally, if you truly want to be the host with the most, serving fondue with little meatballs or mini sausages will earn you the kind of respect that only true royalty can receive.  

Setting the scene 

Fondue is not a dish to make or enjoy in a rush. This is a leisurely, conversational meal to be shared with loved ones and good conversation. Turn down the lights. Light a few candles. Play those effortlessly charming songs. Fondue is a comfort meal that sparks conversation. Cheese helps people bond — that’s just, science!  

Cheesy tips and tricks  

No fondue pot? Not to worry. A heavy-bottomed pot on low heat or a tea light works well – just swirl occasionally to keep everything smooth and silky. – No one wants their fondue to be burnt, so keep the cheese warm but not boiling. – Stir constantly and add a splash of lemon juice if your fondue begins to split.  

Whether you’re throwing a fondue fête with style or wearing fuzzy socks for a cosy night at home, the following recipes are your golden ticket to decadent, joyful goodness. 

Cauliflower gratin fondue 

Serves 4 

It’s the nostalgia of cauliflower and cheese sauce, but with next-level flavour. This cheesy cauliflower bake makes for a decadent Sunday lunch, dinner or side dish. 

Ingredients

3-4 (300g each) heads cauliflower, quartered
Salt and milled pepper
Glug oil
¼ cup butter
¼ cup flour
2 cups milk
200g Emmental, grated
200g Gruyère, grated
200g mature Cheddar, grated
Grating nutmeg (optional)
Handful sage and thyme, chopped
Crusty bread, for serving 

Method

1. Preheat oven to 200°C.
2. Place cauliflower chunks in a deep oven-proof dish. Season, coat in oil and roast for 20-25 minutes until it starts to brown.
3. Prepare sauce by melting butter in a pot, whisk in the flour and cook for 1 minute.
4. Gradually add milk while whisking. Boil for 3-5 minutes.
5. Add the cheeses, grate in some nutmeg, if using, and mix until the sauce is smooth and velvety.
6. Top the roasted cauliflower with herbs and pour sauce over the roasted cauliflower.
7. Increase oven to 220°C and bake for another 8-12 minutes.
8. Serve warm out of the oven.

Cook’s tip
Top cauliflower gratin fondue with herby breadcrumbs for an added crunch! 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post The low down on cheese fondue  appeared first on MyKitchen.

Ease into the cooler months with some hearty dishes that celebrate flavoursome, colourful veggies in all their glory! 

No-fuss baked pasta 

Serves 4 

Quick, easy and budget-friendly, this recipe will soon become a household staple. 2 red peppers, cut into chunks 

Ingredients

6-8 salad tomatoes, quartered
Handful cherry tomatoes (optional) 
5 cloves garlic, sliced 
3-4 sprigs thyme Olive oil, for roasting 
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
4 cups milk 
2 Tbsp Dijon mustard
500g pasta of choice (we used farfalle), cooked
Fresh basil or thyme, for serving 

Method

1. Preheat oven to 200°C. 
2. Place peppers, tomatoes, garlic and thyme in a large, deep oven dish. Toss with oil and season. 
3. Roast veggies for about 10-15 minutes.
4. For the white sauce, melt butter in a pot over medium heat and whisk in flour until smooth. Cook for 1 minute until bubbling. 
5. Slowly pour in milk while whisking until the sauce has thickened, about 8 minutes. 
6. Season well and stir through mustard. 
7. Toss cooked pasta and sauce through the roasted vegetables in oven dish. 
8. Bake at 180°C for 10-15 minutes or until golden. 
9. Serve with fresh herbs.

Cook’s note: To splurge, add goat’s cheese or Parmesan to the white sauce. 

Also read: Top tips to make homemade pasta

Lentil & cauli sheet tart 

Serves 4 

A healthier option for when that pie craving hits. With this recipe, you make the pie and filling simultaneously in the oven. 

Ingredients

2 cans (400g each) brown lentils, drained (pat dry with kitchen towel) 
1 head cauliflower, broken into florets 
200g cherry tomatoes 
2 onions, cut into 10 wedges each 
2 Tbsp Moroccan spice mix, or 1-2 tsp each ground cumin, smoked paprika and ground coriander 
Salt and milled pepper 
2 Tbsp olive oil + extra for brushing
2 cloves garlic, sliced
1 lemon, juiced and zested
1 tsp honey
400g puff pastry, defrosted 
Flour, for dusting
1 cup plain yoghurt
90g sun-dried tomato or basil pesto
Handful parsley or rocket, for serving (optional) 

Method

1. Preheat oven to 200°C. 
2. Place lentils, cauli florets, tomatoes and onion wedges on an oven tray. Sprinkle with spice mix and season. 
3. Whisk together oil, garlic, lemon zest, juice and honey, then pour over veggies. 
4. Roll pastry out on a floured surface into a 3mm-thick rectangle. 
5. Score a border around the edge (without cutting all the way through). 
6. Using a fork, prick the base all over – this will keep it from puffing up too much. 
7. Brush border with a little oil and place tart base on a lightly floured baking tray. 
8. Bake both trays (pastry and lentil mixture) at the same time for 30-35 minutes until crispy and golden. 
9. Swap trays around halfway through if placing one under the other. 
10. Spread pastry with yoghurt and pesto, then top with roasted lentil mixture. 
11. Garnish with parsley or rocket and serve.

Shakshuka 

Serves 3-4  

Harissa paste gives this North African dish loads of flavour, but you can go without the heat, too. 

Ingredients

Glug olive oil 
1 onion, chopped 
2 red peppers, diced 
2 yellow peppers, diced 
3 cloves garlic, chopped 
1 tsp cumin seeds, lightly crushed
1 Tbsp smoked paprika
2 Tbsp tomato paste 
1 Tbsp harissa paste
2 Tbsp soy or Worcestershire sauce 
2 cans (400g each) chopped tomatoes 
Salt and milled pepper 
1 tsp sugar 
6-8 eggs 
Handful roasted sesame seeds, grated 
Parmesan (optional) and crusty bread, for serving 

Method

1. Heat oil in a pan and saute onion and peppers.
2. Add garlic and spices and fry for a minute. 
3. Stir in tomato paste, harissa and soy sauce, cook for a minute, then add canned tomatoes. 
4. Season, add sugar and simmer for 3-4 minutes. 
5. Use a ladle to make a shallow hole in the sauce. Break an egg into a mug, then pour it into the hole in the sauce. 
6. Repeat with other eggs.
7. Cover with a lid and cook for 5-8 minutes until eggs are done. 
8. Sprinkle with sesame seeds and Parmesan, if using, and serve with bread.

Cook’s note: Bulk up shakshuka with beans, chickpeas, corn or spinach 

Smoky lentil & barley soup with crispy chickpeas and feta 

Serves 6 

Cooking the soup low and slow develops a depth of flavour that is hearty and comforting in every way. 

Ingredients

3 Tbsp olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
3 cloves garlic, crushed
2 Tbsp smoked paprika 
2 tsp ground coriander
2 tsp ground cumin
2 Tbsp tomato paste
1 can (400g) chopped tomatoes 
2 Tbsp balsamic vinegar 
2 Tbsp sugar 
8 cups (2L) vegetable or chicken stock 
Salt and milled pepper
600g lentil & barley soup mix 

For serving  

Handful chopped herbs (like coriander or parsley) 100g salt & pepper crispy chickpeas Feta, crumbled French loaf or ciabatta, sliced and toasted 

Method

1. Heat oil in a medium-sized pot. 
2. Add onion, carrot and celery and fry until soft, about 10 minutes. 
3. Add garlic, spices and tomato paste, and fry for 5-8 minutes.
4. Add canned tomatoes, balsamic vinegar, sugar and stock. Season.
5. Simmer soup on low heat for 30-40 minutes with the lid on. Give it a stir halfway through. 
6. Stir in lentil and barley soup mix.
7. Simmer for another 10-15 minutes. Season. 
8. Ladle into bowls and top with herbs, crispy chickpeas and feta. Serve with toast.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine 

Also read: 6 Hearty Soups Perfect for Winter

The post Hearty veggie dinners perfect for the cold weather appeared first on MyKitchen.

Get ready to turn your Meat-Free Monday into a veggie extravaganza with our creative cauliflower recipes! Whether you’re craving spicy pitas or creamy mac ’n cheese, try these great recipes today!  

Cauliflower bread with avocado slices 

Makes 1 loaf // Cooking time 1 hour 10 minutes 

 
Ingredients 

1 cauliflower
1 cup egg whites (±8 eggs)
2 whole eggs
½ cup coconut flour
1 Tbsp grated Parmesan
1 Tbsp mixed herbs
1½ tsp baking powder
½ tsp salt
½ tsp paprika
½ cup cheddar, grated
Avocado, to serve  

Method 

1. Preheat oven to 220°C. Grease and line a loaf tin.
2. Discard cauliflower leaves. Chop florets into chunks. Pulse in a food processor until it resembles rice.
3. Add remaining ingredients, except the cheddar and avocado, and blend.
4. Spoon the mixture into the loaf tin, smooth out the top and sprinkle with both cheeses.
5. Bake for 10 minutes at 220°C, then decrease the temperature to 180°C and bake for another 45–50 minutes, until a skewer comes out clean.
6. Allow the loaf to cool for 15 minutes, then turn out on to a board to slice. Serve as is or lightly toasted with plenty of avocado.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash // HMimages.co.za 

Crunchy spiced cauliflower pitas 

Serves 4 // Cooking time 15 minutes

Ingredients 

½ cup vegetable oil
1½ Tbsp chilli flakes
1 red chilli, chopped
1 head cauliflower, cut into florets
1 cup breadcrumbs 
1 Tbsp Moroccan spice mix
2 eggs, beaten
¼ cup golden syrup 

To serve  

4 pitas, heated 
180g tub hummus
Handful coriander 
¼ red onion, thinly sliced    

Method 

1. Preheat oven to 220°C. Line a baking tray with baking paper. 
2. Carefully heat the oil in a pan over medium heat until smoking. Remove from the heat and allow to cool for 1 minute. Stir in the chilli flakes and chilli and set aside to infuse. 
3. While the oil is infusing, steam the cauliflower for 4 minutes. 
4. Mix the breadcrumbs and Moroccan spice together.
5. Dip cauliflower into the beaten egg and then into breadcrumbs. Once evenly coated, place on the prepared tray. Bake for about 10 min, until golden brown. 
6. Mix the syrup into the chilli oil. Drizzle half over the crispy cauliflower and toss to coat. Add more if needed.
7. To serve, spread pitas with hummus. Top with crispy cauliflower and drizzle with remaining chilli oil. Garnish with a handful of fresh coriander and sliced red onion.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMIMAGES.CO.ZA 

Cauliflower and coconut soup with chilli oil 

Serves 4 // Cooking time 30 minutes 

Ingredients 

1 cauliflower, chopped
⅓ cup olive oil
1 onion, chopped
5 cloves garlic, crushed
3 red chillies, seeded and chopped
3 cups vegetable stock
400ml tin coconut cream
Salt and black pepper
Toasted coconut flakes, to garnish  

Method 

1. Set aside a few cauliflower florets for garnishing.
2. Heat 2 Tbsp olive oil in a large pot over medium heat. Fry the onion for 5 minutes, until translucent. Add the garlic and 1 chopped chili, and fry for 1–2 minutes, until fragrant.
3. Add the chopped cauliflower and vegetable stock. Bring to a simmer, then reduce the heat to low, cover the pot and simmer for 20 minutes, until the cauliflower is tender.
4. Heat a drop of oil in a pan and fry the reserved cauliflower florets for a few minutes, until they are slightly charred.
5. To make the chili oil, place the remaining olive oil and chilies in a pan over medium heat. Fry until chilies are slightly browned. Pour the oil out of the pan and allow to cool down.
6. Purée the soup with a stick blender. Add the coconut cream and season with salt and pepper.
7. Serve with charred cauliflower florets, toasted coconut flakes and a drizzle of chili oil.

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

Cauliflower Nachos 

Serves 6 // Cooking time 25 minutes

Ingredients 

1 large cauliflower
2 Tbsp olive oil
½ tsp ground cumin
½ tsp chilli flakes
½ tsp turmeric
Salt and black pepper
400g tin black beans (or corn)
Handful coriander, roughly chopped
2 tomatoes, diced
1 red onion, diced
Squeeze lemon juice
½ cup grated Cheddar
¼ cup pickled jalapeños 

Method 

1. Preheat oven to 200°C.
2. Break the cauliflower into florets, then cut into 1 cm-thick slices.
3. Toss with oil, cumin, chilli flakes, turmeric, salt and pepper. Bake for 20 minutes, until crispy. Put the grill on.
4. For the salsa, combine beans or corn, coriander, tomatoes and onion. Add a squeeze of lemon juice.
5. Place on an ovenproof serving dish. Top with Cheddar and pop under the grill until melted.
6. Serve topped with salsa and jalapeños.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

Cauliflower mac and cheese  

Serves 4-6  

Ingredients  

2 Tbsp butter 
2 Tbsp olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs each thyme and rosemary 
1 large cauliflower, broken into florets 
2 cups milk 
1 cup cream 
2 cups grated Cheddar 
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks   

Method  

1. Preheat oven to 200°C. 
2. Heat butter and oil in a pan and sauté the onion until golden. 
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute. 
4. Pour in milk and cream, then simmer gently for about 10-15 minutes or until liquid is reduced by half. 
5. Mash cauliflower to create a sauce and stir through the cheese. 
6. Toss pasta through sauce and transfer into a greased ovenproof dish. 
7. Top with tomatoes and bake for 15-20 minutes or until golden and cheese has melted.

Words by: Chad January
Photography: Fresh Living Magazine 

The post 5 cauliflower recipes to brighten your meat-free Monday  appeared first on MyKitchen.

What’s more comforting than digging into a bowl of cheese-filled heaven while bundled up during the cold weather? These recipes are sure to make you smile with each mouthful. 

Beer-cheese fondue sauce 

Makes 2 cups 

Swap out the beer for bubbly or white wine. Or simply omit for a booze-free alternative. 

Ingredients

¼ cup butter 
¼ cup flour 
1 ½ cups milk 
½ cup pale ale beer 
1 cup grated mature Cheddar
½ cup grated mozzarella
¼ cup grated Parmesan 
Salt and milled pepper 
Freshly chopped herbs, for serving  

Method

1. Heat butter in a pot over medium heat. 
2. Whisk in flour until smooth and cook for 1 minute. 
3. Gradually whisk in milk, then add beer and cook for 3-4 minutes, whisking continuously.  
4. Add cheese and stir until melted. Season well. 
5. Stir through freshly chopped herbs, such as thyme, rosemary or parsley. 
6. Serve as an appetizer with cured meats, breadsticks and roasted veggies for dipping at your next soirée, to make it a substantial meal.

 Also read: 4 quick and easy party snacks

3-cheese toasties 

Makes 2 

Save costs by swapping out the cheese for regular Cheddar or Gouda.

Ingredients

4 thick slices sourdough or ciabatta 
2 Tbsp softened butter 
2 Tbsp basil pesto 
¼ cup plain cream cheese 
½ cup grated mozzarella 
½ cup grated Gruyere or Swiss Appenzeller 
Salt and milled pepper  

Method

1. Brush one side of each bread slice with butter and place buttered side down on a chopping board. 
2. Spread each slice with the pesto. 
3. Combine cheeses and divide between 2 of the prepared bread slices. Season well and sandwich closed with the remaining slices. 
4. Toast in a hot pan or sandwich press for about 4-6 minutes or until toasted and cheese has melted. Serve immediately.

Cheesy cauliflower gratin 

Serves 4 

Take this meal up a notch by topping with toasted herb breadcrumbs in our Cheat’s lasagne. 

Ingredients

3-4 (300g each) heads cauliflower, quartered 
Salt and milled pepper 
Glug of olive oil blend
¼ cup butter
¼ cup flour 
2 cups milk 
½ cup grated Emmenthal 
½ cup grated Gruyere 
½ cup grated mature Cheddar 
½ tsp ground nutmeg (optional) 
Handful each fresh sage and thyme, leaves picked  

Method

1. Preheat oven to 200°C. 
2. Place cauliflower chunks into a deep ovenproof dish, season and drizzle with oil. 
3. Roast for 25-30 minutes or until lightly golden. 
4. Melt butter in a pot over medium heat, then stir through flour until smooth. Cook for 1 minute. 
5. Gradually add milk while continuously whisking. Cook for 3-5 minutes once all the milk has been added, or until sauce has thickened.  
6. Stir through cheeses and nutmeg (if using) and mix until smooth. Season. 
7. Top roasted cauliflower with cheese sauce and scatter with herbs. 
8. Increase heat to 220°C and bake for another 10-12 minutes. 
9. Serve while hot. 

Compiled by: Chad January
Photographs: Fresh Living Magazine 

Also read: A Mac ‘n Cheese Recipe With a Twist

The post Comforting cheesy recipes perfect for the cold weather appeared first on MyKitchen.

To ensure your bounty of veggies goes the extra mile (before they go limp!), try pickling them. This not only helps the veggies to keep their crunch, but also imparts so much flavour and the uses are endless! Try them in salads, sandwiches or enjoyed as is on your favourite cheeseboard or snack platter. 

Broccoli omelette with spanakopita filling

Serves 4 

Swap out broccoli for baby marrow or shaved cauliflower if you prefer.

Ingredients 

Olive or canola oil for frying
1 red onion, sliced
1 packet (400g) tenderstem broccoli, halved lengthways
2 Tbsp Dijon or wholegrain mustard
1 cup milk or cream
2 cups grated mozzarella
12 eggs, separated
Salt and milled pepper
½ packet (150g) baby spinach
2 discs feta, crumbled 

Method

1. Heat a glug of oil in a medium-sized pan and sauté onions. Remove and set aside.
2. Add 6-8 halved broccoli stems to the same pan and brown for 2 minutes. Set the pan aside. 
3. Whisk 1 tsp mustard and ¼ cup each milk and mozzarella with 3 egg yolks in a bowl.
4. In a separate bowl, lightly whisk 3 egg whites until they are fluffy and have tripled in volume. Season.
5. Place the pan back onto the heat. Fold egg whites through the egg yolk mixture and pour over broccoli in the pan.
6. Fry the omelette for about 2-4 minutes, swirling the pan occasionally, while lifting the sides with a spatula to ensure the egg cooks evenly.
7. Add ¼ of the spinach, an extra handful of mozzarella, some crumbled feta and the sautéed onion.
8. Fold the omelette to enclose filling and cover with a lid for 1 minute to steam, allowing the cheese to melt. 
9. Transfer t o a plate and repeat the process with remaining ingredients to make 3 more omelettes.
10. Serve warm, sprinkled with some fresh herbs and seasoning if you prefer.

Oven-baked polenta with mushrooms and tomato

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan.  

Ingredients 

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Swiss chard and tomato pizza

Serves 4 

Bulk this up by topping pizza with shaved fennel, onion slices or cubed butternut or pumpkin.

Ingredients 

500g store-bought bread dough
1 Tbsp Dijon or wholegrain mustard
2 Tbsp tomato paste
1 tsp dried mixed herbs
Pinch of sugar
1 packet (300g) Swiss chard, shredded
2 cups grated white Cheddar
Salt and milled pepper
3 salad tomatoes, chopped
2 Tbsp chopped fresh parsley 

Method

1. Preheat oven to 200°C.
2. Roll out dough on a lightly floured surface into a large circle of about 4mm thick.
3. Combine the mustard tomato paste and dried herbs and sugar, then generously spread onto pizza base.
4. Place the base on to a greased and lined baking tray and bake for about 5-6 minutes.Remove from the oven.
5. Scatter the base with Swiss chard and cover with grated white Cheddar. Season well. 
6. Bake for about 6-8 minutes or until the crust is golden and the cheese has melted.
7. Top with fresh tomato and sprinkle with parsley.
8. Slice and serve immediately. 

Curried dhal

Serves 4 

Swirl some coconut cream or milk through the dhal for added flavour.

Ingredients 

2 glugs canola oil
3 onions, chopped
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground turmeric
¼ cup curry powder
2 Tbsp ground coriander
2-3 sprigs fresh or dried curry leaves
2 cups dried lentils
3 cups vegetable stock
1 can chickpeas, drained
1 head cauliflower, broken into small florets
Handful fresh coriander, chopped
Salt and milled pepper 

For serving 

Tomato and onion sambal
Plain yoghurt
Naan, roti or flatbreads 

Method

1. Heat a glug oil in a large pot over low heat and fry onions, garlic, ginger and turmeric for 5 minutes.
2. Stir through half the spices and all the curry leaves and fry for another 3-5 minutes. Add a splash of water if the mixture starts to catch.
3. Add lentils and stock to pot and simmer for 15-20 minutes, stirring it occasionally.
4. Preheat oven to 180°C.
5. Place chickpeas and cauliflower onto a baking tray, drizzle with oil and sprinkle with remaining spices. Toss to combine.
6. Roast for 20 minutes or until golden.
7. Stir roasted cauliflower, chickpeas and fresh coriander through dhal and season well.
8. Serve with tomato and onion sambal, plain yoghurt and naan, roti or flatbread.

Moroccan cauliflower

Serves 4 

Add a can of lentils, beans or chickpeas to the sauce to bulk up this meal. 

Ingredients 

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 heads cauliflower
3 Tbsp olive oil
Salt and milled pepper 

For the sauce 

1 can coconut milk
½ cup vegetable stock
1 sachet butter chicken paste
1 Tbsp tomato paste
1 Tbsp ground turmeric
1 lemon, juiced 

For serving 

¼ cup flaked almonds, toasted
¼ cup cranberries
Handful coconut flakes, toasted
1 lemon, zested
Handful fresh mint and parsley, chopped
8 mini pitas, toasted 

Method

1. Preheat oven to 200°C.
2. Crush the coriander, cumin and mustard seeds in a pestle and mortar or with the back of a spoon.
3. Place cauliflower into a deep roasting dish, drizzle with oil and sprinkle with crushed seeds. Season well.
4. Roast for 20 minutes or until lightly golden.
5. In a separate bowl, whisk together all the sauce ingredients. Season well.
6. Pour the sauce around the cauliflower, return it to the oven and roast for another 10-15 minutes or until cooked through.
7. Combine the almonds, cranberries, coconut, lemon zest and herbs and scatter over the cauliflower.
8. Serve the cauliflower with a generous helping of sauce and toasted pitas.

Vegetable barley risotto

Serves 4 

Both barley and millet make great substitutes for arborio rice, as you can cook them in the exact same way. 

Ingredients 

2 Tbsp olive oil
1 onion, chopped
2 leeks, washed and trimmed
2 carrots, chopped
3 cloves garlic, chopped
2 dried or fresh bay leaves
Handful fresh thyme
1 cup raw barley or millet
¼ cup white wine
6 cups vegetable stock
Salt and milled pepper
½ cup cream
⅓ cup grated Parmesan
2 Tbsp butter
1 punnet (250g) exotic mushrooms, sliced
1 punnet (250g) vine or cherry tomatoes
Parsley or watercress, for serving 

Method

1. Heat oil in a large pan or pot and sauté onions, leeks, carrots and garlic for 3-5 minutes.
2. Add the bay leaves, thyme and barley and cook for about 2-3 minutes.
3. Pour in wine if using, while stirring and cook for about 3-4 minutes.
4. Add about ⅓ cup of stock at a time while stirring, allowing it to fully absorb in the barley before pouring in the next addition. Repeat process with remaining stock.
5. Stir continuously for 25-30 min over a medium-low heat until stock has been absorbed and barley has cooked through.
6. Remove and discard bay leaves and thyme stalks.
7. Season and stir through cream and Parmesan.
8. Heat butter in a separate pan and fry mushrooms and tomatoes for 2-3 minutes.
9. Stir mushrooms, tomatoes and parsley through risotto and cook for a further 1-2 minutes.
10. Serve the risotto garnished with fresh herbs and extra grated Parmesan.

Words by: Chad January
Photographs: Recipes and styling: Fresh Living Magazine 

The post 4 yummy ways to use your leftover veggies appeared first on MyKitchen.

Food symbolises more than just our palettes: it represents centuries of love, struggle and stories. Saba uses her cookbook Tekebash & Saba as a way to do just that – exploring her Ethiopian heritage one recipe at a time. 

Saba Alemayoh’s 2023 recipe book Tekebash & Saba is a comprehensive timeline detailing the raw existence lived by her mother Tekebash and the people of Tigray; one of the nine states that makes up Ethiopia. What was once home for young Tekebash soon became haunted by 17 years of civil war. The effects of this, combined with the current restrictions to supplies, food and produce to the Tigrayan people imposed by the Ethiopian Federal Government resulted in what Saba calls a man-made famine that still rages on today. Along with the hardship that comes with constant fear, everchanging living situations and fighting for survival, there is still somehow space for stories of love and learning. We see that a people’s innate sense of belonging, no matter how far away in location or memory, can never be erased. 

Tekebash & Saba is a story about life, customs and the flavours that symbolise home. “Centering this book around Tigray food and cultural history is, in itself, a revolutionary act in honour of the strong lineage we come from,” says Saba. “The absence of politics in one’s life – even in something as simple as culinary culture – is a privilege not afforded to all.”  

More than just a cookbook, Saba has crafted an intricate painting of not only her family’s life, but also the life shared by generations of Tigrayan people. In conjunction with togetherness, the mother-daughter duo have lovingly put this book together to further seal the immortality of the roots, culture and heritage behind Tigran life. 

Foundation Flavours  

When it comes to understanding the fundamentals of Tigray cuisine, all Western food rules need to be left behind. Tigray cuisine focuses on the communal involvement of food preparation and enjoyment, with all dishes served together on one large, fermented pancake-like flatbread called injera. Injera is eaten with every meal, and is used as a utensil as well as “bread” to scoop up morsels of food. 

Injera, along with Tesmi (a spiced butter) and Berbere (a complex chilli powder) or Dilik (a chilli paste) are the three main components that make up Tigrayan cuisine. The rest of the food is an amalgamation of flavours brought together by centuries of African and Western religion, as well as produce availability, crop reliability and familial tradition. As most Tigrayans follow Orthodox Christian values, two thirds of the year is spent consuming a vegan diet, with the remaining months focusing strictly on meat. 

Tekebash & Saba provides a window into an ancient culture, one that celebrates earthy ingredients and utilises freshness, natural flavour and wholefood nutrition. Plant-based living is the way of life and not a novelty; every day ingredients are used to create realistic and nutritious meals. This cookbook tugs at the heartstrings and takes our hand, popping our little life bubble and encouraging us to peek into a world other than our own. 

Salata aswad 

Serves 4 

This is a chunky eggplant dip that we usually would eat as a sandwich filling in Sudan. My mum used to give me this for school lunches. 

Ingredients

2 eggplants
Sunflower or canola oil, for frying
½ cup (130g) yoghurt
2 Tbsp peanut butter
1 Tbsp olive oil, plus extra for drizzling
1 clove garlic, minced
½ tsp salt
1 green pepper, deseeded and finely diced
1 tomato, finely diced
Juice of 1 lemon
Gluten-free flatbread, to serve 

Method

1. Peel and dice the eggplants into 1–2cm pieces.
2. Heat some oil in a pan over medium–high heat and add the diced eggplant.
3. Cook, stirring the eggplant occasionally, for about 15 minutes until it softens. Set aside.
4. Mix together the yoghurt, peanut butter, olive oil, garlic and salt, until it’s the consistency of mayonnaise. Set aside.
5. While it’s lukewarm, put the eggplant in a food processor and blend until it is the consistency of lumpy mashed potato.
6. Add the yoghurt mixture and fold it through the eggplant mixture. Gently stir in the green pepper, tomato and lemon juice.
7. Spread this on a toasted flatbread and drizzle with olive oil.

S’ Nigh 

Serves 4 

It is common for us to eat vegan foods with fresh green chilli – we take bites in between morsels. Chilli powders and pastes are generally the preferred accompaniment for meat dishes. This stuffed green chilli is an occasional one that Mum only makes when guests are coming. 

Ingredients

½ red onion, finely chopped
½ tomato, finely chopped
1 tsp olive oil
1 tsp lemon juice
½ tsp salt
6 green chillies 

Method

1. Mix the onion, tomato, olive oil, lemon juice and salt in a bowl.
2. Split the green chillies lengthways on one side, keeping the stems, and scrape out the seeds.
3. Use a spoon to stuff the green chillies with the onion mixture, and close back up.
4. Serve warm.

Ful (fava beans) 

Serves 4 

One of my father’s favourite dishes was ful – a staple breakfast in Sudan. You can buy it ready-made at local corner shops or make it from scratch. There is a basic ful, or the gourmet variety where you add Tamia, feta and even boiled eggs. 

Ingredients

3 cups (500g) dried broad beans (fava beans), soaked overnight or until soft
Olive oil, for cooking and serving
1 red onion, finely chopped
1 tomato, chopped, plus extra to serve
1 tsp ground cumin
4 hardboiled eggs, peeled and chopped
1 green chilli, chopped, plus extra to serve
80g Greek-style feta, diced
Tamia falafel, to serve
Toasted flatbread, to serve
Salata aswad, to serve 

Method

1. Drain the water from the broad beans and put them in a large pot. Cover with water, bring to the boil and cook for 20-30 minutes.
2. Drain the beans and use a potato masher to smash to a chunky consistency.
3. Put some olive oil into a pan over medium heat. Add the onion and stir until well cooked.
4. Add the tomato to the pan and cook for 1-2 minutes, then add the beans and stir.
5. Add the cumin and season with salt, then cook for approximately 10 minutes.
6. Stir the boiled eggs into the mixture, add the green chilli, then stir and turn off the heat.
7. Serve in a bowl, topped with feta, pieces of tamia and extra tomato plus a drizzle of olive oil.
8. Serve alongside toasted bread of your choice and a bowl of salata aswad.

Tekebash’s cauliflower 

Serves 2 

Ingredients

For the salad 

1 cauliflower head
80g shiro powder
1 tsp salt
½ cup (8g) rice flour
40g teff flour, or flour of your choice
Sunflower oil, for deep-frying  

For the blue cheese dip 

50g blue cheese
100g mayonnaise
½ tsp minced garlic
½ tsp salt
1 Tbsp whole milk 

Method

1. Break the cauliflower into large florets with your fingers, then remove any large stems. Cut the florets into smaller pieces, approximately 2-3 cm (¾ -1 ¼ inch) in size.
2. Mix the shiro and salt in a bowl with enough water to make a runny mixture that resembles a pulpy juice.
3. Mix the rice flour and teff flour on a tray.
4. For the blue cheese dip, mix all of the ingredients in a food processor and set aside.
5. Dip the cauliflower florets into the shiro mixture, ensuring the entire floret is dipped. Remove and shake gently to remove excess liquid. You want it to be wet enough to hold the flour but not so wet that it turns your tray of flour into dough.
6. Roll the cauliflower floret in the flour, tapping it a little to remove excess flour. Let it chill in the fridge for an hour.
7. Heat enough oil for deep-frying in a wok. The oil should start to form small bubbles. Put the heat on high and then reduce to medium once the oil is ready. Fry the cauliflower until golden brown. You may need to turn it to ensure equal frying on all sides.
8. Drain on paper towel to remove any excess oil, then serve with the blue cheese dip.

Words by: Sjaan Van Der Ploeg
Recipes & Styling: Saba Alemayoh
Photographs: Supplied, Courtesy Images  

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