Winter is the season for hearty flavours and an array of cosy meals like soups, stews and curries. Make these comforting (and tasty) meals to warm up the coldest of days.  

Yummy tomato soup with cheese toasties   

Serves 4 // Cooking time: 30 minutes 

Ingredients  

Cooking oil
1½ onions, chopped
2 cloves garlic, chopped
2 carrots, finely chopped 
1 tsp (5ml) paprika
2 tins (400g each) whole peeled tomatoes, drained and liquid reserved
50g sachet tomato paste
2 Tbsp (30ml) Worcestershire sauce
Salt and pepper, to taste  

For the cheese toasties  

8 thick slices bread, lightly buttered on both sides
1½ (375ml) cups grated Cheddar
⅓ cup (80ml) sour cream  

Method 

1. Heat some oil in a pot over medium heat. Add onion, garlic and carrot, and fry for 8–10 minutes until onions are soft. 
2. Add the paprika and cook until fragrant. 
3. Add the tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. 
4. Reduce heat and simmer for 8–10 minutes, then season.
5. Remove from the heat and 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 a slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, and the cheese has melted.
4. Cut toasties in half and ladle soup into bowls. Top with a spoonful of sour cream.

Cook’s note:
The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or a dollop of plain yoghurt. 

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

Classic corn and mussel chowder 

Serves 4–6 // Cooking time: 45 minutes 

Ingredients 

1 Tbsp (15ml) olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 stalks celery, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
4 cups (1L) fish stock
1 Tbsp (15ml) butter
1kg mussels, cleaned
½ cup (125ml) cream  

Method 

1. Heat the oil in a pot over medium heat. Brown the bacon, then add the onion and celery and sauté for 5 minutes.
2. Add the mielie kernels, potatoes and stock. Simmer for 15–20 minutes, until the potatoes are soft.
3. In the meantime, melt butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding the shells.
4. Transfer the soup to a food processor and blend until chunky.
5. Stir through the picked mussels and the cream. 
6. Ladle chowder into bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za 

Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time: 50 minutes + marinating 

Ingredients 

800g chicken pieces
Cooking oil 

For the marinade

2 tsp (10ml) ground coriander
2 tsp (10ml) chilli powder
2 cloves garlic, minced
1 Tbsp (15ml) chopped fresh ginger
2 Tbsp (30ml) lemon juice  

For the curried yoghurt 

1½ cups (375ml) yoghurt
1 Tbsp (15ml) chilli powder
1 Tbsp (15ml) turmeric
1 Tbsp (15ml) garam masala
1 green chilli, finely chopped 

For the curry 

2 cloves garlic, minced
2cm piece ginger, grated
1½ onions, finely chopped
1 Tbsp (15ml) tomato paste
3 tomatoes, finely chopped
1½ cups (375ml) curried yoghurt
½ Tbsp (7ml) ground cardamom
½ Tbsp (7ml) ground cloves
½ Tbsp (7ml) cinnamon
1 Tbsp (7ml) ground coriander
1 Tbsp (7ml) cumin
1 Tbsp (15ml) paprika   

Method  

1. Mix the marinade ingredients and toss with the chicken. Cover with clingwrap and marinate for at least 1 hour. 
2. Mix all the curried yoghurt ingredients together and set aside.
3. 3. To make the curry, heat oil in a pot over medium. Fry garlic and ginger until golden. Add onion and fry.
4. Stir in tomato paste and tomatoes, and cook for 3 minutes.
5. Add the curried yoghurt and simmer for 5 minutes.
6. Add the spices, marinated chicken and 1½ cups water. Reduce the heat and simmer for 20–25 minutes.

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

Shepherd’s pie with a cheesy potato topping 

Serves 6–8  // Cooking time: 1 hour 

Ingredients 

2 Tbsp (30ml) vegetable oil 
1 onion, finely chopped 
3 carrots, finely chopped 
2 celery stalk, finely chopped 
3 garlic cloves, minced 
500g beef mince 
2 Tbsp (30ml) tomato paste 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) Worcestershire sauce 
1½ (7ml) tsp dried thyme 
Salt and pepper 
1½ (375ml) cups beef stock
½ cup (125ml) red wine 
2 bay leaves   

For the topping 

6 potatoes, peeled 
½ cup (125ml) milk 
2 Tbsp (30ml) butter 
¼ cup (60ml) Cheddar 
1 Tbsp (15ml) fresh thyme leaves  

Method 

1. Heat oil in a pan over medium heat. Fry the onion, carrot and celery until the onion is soft, about 5 minutes.
2. Add garlic and fry until golden.
3. Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon.
4. Stir in the tomato paste, flour, Worcestershire sauce and thyme. Season well.
5. Add stock, wine (or more stock) and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.
6. Reduce heat to medium-low and simmer for 20 minutes.

For the topping 

1. Boil the potatoes until tender, about 15 minutes.
2. Drain and mash until chunky. 
3. Add the milk, butter and cheese and mash until smooth and fluffy. 
4. Season to taste, then cover and set aside.

To assemble 

1. Preheat the oven to 180ºC.
2. Spoon the mince filling into a 15 x 25cm casserole dish. 
3. Allow to cool before topping with the mashed potato.
4. Bake for 20 minutes until the potato topping is golden and crispy.
5. Garnish with fresh thyme and serve.

Cook’s note:
Freeze any leftovers in an airtight container for up to a month. When ready to use, simply defrost and reheat in a 180ºC oven. 

Recipes & Styling: Sjaan van der Ploeg
Photography: Peet Mocke/hmimages.co.za 

Honey-BBQ roast brisket with creamy pap 

Serves 6 // Cooking time: 7 hours 

Ingredients 

2kg beef brisket 
2 tsp (10ml) garlic powder
2 tsp (10ml) chilli powder
2 tsp (10ml) salt
½ (7ml) tsp black pepper
4 cups (1L) beef stock   

For the honey-BBQ sauce 

½ cup (125ml) tomato sauce
½ cup (125ml) honey
⅓ cup (80ml) apple cider vinegar
2 Tbsp (30ml) brown sugar
2 Tbsp (30ml) Worcestershire sauce
2 tsp (10ml) Dijon mustard
1 tsp (5ml) garlic powder
1 Tbsp (15ml) cornflour mixed with 2 Tbsp (30ml) water  

For the creamy pap 

2 cups (500ml) Kreemymeel or Maltabella
2–3 cups (500–750ml) water
3 Tbsp (45ml) butter  

Method 

1. Preheat oven to 130°C.
2. Rub the brisket all over with a mix of garlic powder, chilli powder, salt and pepper.
3. Whisk together all the sauce ingredients (except the cornflour).  
4. Place brisket in an ovenproof casserole dish, pour over beef stock and honey-BBQ sauce.
5. Slow-roast for 5–6 hours, until the liquid has reduced by half.
6. Remove the brisket from the dish and set aside, reserving the sauce/cooking liquid.
7. Place the Kreemymeel/Maltabella, water and butter in a pot over medium heat. Cover and cook for 15 minutes. Stir with a wooden spoon and set aside. 
8. Pour the reserved sauce into a pot, bring to a simmer, then whisk in the cornflour paste. Cook, whisking continuously, until the sauce has thickened. Season to taste.
9. Shred the brisket and add it to the sauce. 
10. Serve the honey-BBQ brisket with creamy pap.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za 

The post 5 winter warmers for the chilly season  appeared first on MyKitchen.

Yoghurt is so much more than our favourite dairy snack. From healthy coconut cakes to desserts and even a yummy curry – indulge in these five delicious and easy-to-make recipes that will excite your taste buds.  

Healthy coconut cakes with figs and yoghurt 

Makes 6 // Cooking time 1 hour 

Ingredients 

1 cup coconut sugar or xylitol
¾ cup coconut oil
3 eggs
½ cup milk
½ cup water
1 tsp vanilla essence
1½ cups coconut flour
½ cup almond flour (or any nut flour)
2 tsp baking powder
6 fresh figs, thinly sliced
Double-cream yoghurt, to serve
Honey (optional) 

Method 

1. Preheat oven to 180°C. Grease and line 6 small cake tins, about 6 cm in diameter.
2. Cream together the coconut sugar or xylitol and coconut oil. Then add the eggs, mixing until well incorporated.
3. Add milk, water and vanilla, and mix until incorporated.
4. In a separate bowl, whisk together coconut flour, almond flour and baking powder. Add the dry ingredients to the wet and combine thoroughly.
5. Pour the batter into the cake tins and bake for 30 minutes, or until golden brown. Switch off the oven and allow to cool in the oven for 15 minutes before removing.
6. Arrange the fig slices on top of each of the coconut cakes, add a dollop of yoghurt, and drizzle with some honey if you would like added sweetness.

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

Also read: Granola toast with cream cheese, figs and honey

Rainbow squash tortillas with pineapple salsa and yogurt sauce 

Serves 4 // Cooking time 15 minutes 

Ingredients 

For the sauce 

¼ cup full-cream yoghurt
3 tbsp sriracha 

For the salsa 

½ pineapple, chopped
3 tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced 

For the tortillas 

12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 tbsp smoked chilli flakes 

Method 

1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

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

Rice and red kidney bean burgers with cucumber-garlic yoghurt  

Serves 6 // Cooking time 15 minutes

Ingredients 

For the rice and red kidney bean burgers  

1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper 

For the cucumber-garlic yoghurt 

1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed 

To serve 

6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

Method 

For the rice and red kidney bean burgers  

1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray

For the cucumber-garlic yoghurt 

1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve  

1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za 

Chicken curry with masala curried yoghurt 

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. Next, 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 

Jewel jelly slices   

Serves 4-6  

Ingredients 

3 packets (80 g each) red berry jelly
2 cups (500 g) double-cream strawberry yoghurt
2 store-bought chocolate muffins, crumbled
¼ cup (60 ml) melted butter
Strawberries
Chocolate sauce, for serving    

Method  

1. Prepare one packet of jelly to packet instructions and set completely. Cut the jelly into squares and chill. 
2. Add ¾ cup (180 ml) boiling water to the remaining two packets of jelly powder and whisk until all granules are dissolved. Add another 3⁄4 cup (180 ml) ice-cold water. 
3. Combine the jelly into yoghurt. Pour into a 20×8 cm loaf tin lined with cling wrap. 
4. Chill for 20–30 minutes until partially set, then add half the blocks of plain jelly. (These tend to fall to the bottom of the tin, so doing this in two steps ensures jewels throughout.)
5. Chill for another 30 minutes, add remaining jelly blocks and chill until completely set.
6. Combine the muffin crumbs and butter to create a crumble.
7. Unmould the jelly onto a serving plate. Slice and serve scattered with the crumble, strawberries and chocolate sauce.  

Recipe & photography: Fresh Living Magazine 

Also read: Vanilla panna cottas with granadilla jelly

The post 5 delicious recipes with yoghurt to get you excited   appeared first on MyKitchen.

This pukka chicken yellow curry will bring shame to all the other curries you’ve made! So whats stopping you, grab a glass of red wine and get cooking!

SERVES 6 // COOK TIME 80 mins

INGREDIENTS
2 onions, both peeled, 1 chopped
60 ml garlic-ginger-dhania paste
25 g tomato paste
1 tbsp curry powder
1 tsp sugar
2 tbsp vegetable oil
8 chicken pieces
1 yellow pepper, seeded and chopped
400 g tin chickpeas
400 ml tin coconut milk
100 g baby corn
1 chicken stock cube, dissolved in ½ cup water
Salt and pepper
1 large handful coriander, chopped
125 ml plain yoghurt
Chilli, chopped, to serve
Spring onions, chopped, to serve

METHOD
1. Blitz the unchopped onion, the garlic-ginger-dhania paste, tomato paste, curry powder and sugar to form a paste.
2. Heat oil in a pot and fry the chicken pieces until browned. Remove from the pot.
3. Add the chopped onion and yellow pepper to the pot and fry until soft, about 5 minutes.
4. Return the chicken to the pot. Add the curry paste, chickpeas, coconut milk, baby corn and the stock, ensuring the ingredients are covered in liquid. Simmer for 45 minutes to 1 hour.
5. Season to taste and add most of the coriander.
6. Serve the curry dotted with yoghurt, and scattered with the remaining chopped coriander, and the chilli and spring onions.

Step out of your comfort zone and get creative with 
Asian veggies, all filled to the brim with health boosting 
nutrients and a whole lot of flavour. So what are waiting for? Scoop up a healthy spoon our vegan green curry with crispy galangal!

The post Pukka chicken yellow curry 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.

Chicken korma is a traditional Indian curry that is made with yoghurt, where the meat or veggies are braised in it or the curry sauce. Enjoy this treat on a cool autumn evening!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the curry
3 tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 tbsp chopped ginger
4 garlic cloves, crushed
2 tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 tbsp butter
2 onions, finely sliced
4 tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream
To serve
¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons

METHOD
1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the 6 rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Try something more tropical and fresh with our Jamaican chicken curry recipe.

The post Traditional Indian chicken korma curry appeared first on MyKitchen.

Take a break from your regular curry options and travel to the tropically delicious Carribean with this exotic and flavourful traditional Jamaican curry chicken!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the spice mix
2 tbsp turmeric
2 tbsp curry powder
1 tbsp chilli flakes
½ tbsp coriander seeds
½ tbsp cumin seeds
½ tbsp cloves
½ tbsp ginger
½ tbsp garlic powder
1 tsp yellow mustard seeds
½ tsp black pepper
½ tsp allspice
¼ tsp cinnamon
For the curry
4 chicken breasts
2 tbsp vegetable oil
2 onions, chopped
1 tbsp crushed garlic
2 tsp grated fresh ginger
2 red chillies, chopped
2 cups chicken stock
400 ml tin coconut milk
1 tbsp brown sugar
Juice of 1 lemon

METHOD
1. Toast spice mix ingredients in a dry pan until they are almost starting to smoke. Remove from pan and cool.
2. Place the chicken in a bowl and coat with ½ the toasted spice mix, 1 tsp salt and the oil. Marinate for 20 minutes.
3. Fry chicken breasts for 3 minutes on each side to seal in flavour. Remove from the pan.
4. Sauté the onion, garlic, ginger, chillies and the rest of the toasted spice mix in the pan, until the onion is soft.
5. Add the stock, coconut milk and sugar. Give it a stir, then add the chicken breasts.
6. Simmer for 12–15 minutes, until the sauce has reduced by ⅔. Season with 2 tsp salt, some pepper and the lemon juice.
7. Serve with rice and coriander.

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

The post Jamaican curry chicken appeared first on MyKitchen.