In Chinese culture, long noodles symbolise longevity and a long life, especially when eaten without breaking them. This recipe’s noodles have nutty sesame flavours.

Garlic chilli & sesame lo-mein noodles

Serves 2

Ingredients

2 Tbsp (30ml) olive oil
1 onion, sliced
1 red pepper, sliced
4 cloves garlic, finely chopped
4cm ginger, peeled and grated
1 red chilli, deseeded and chopped + extra for garnish (optional)
1 packet (125g) sugar snap peas
¼ cup (60ml) teriyaki sauce
3 Tbsp (45ml) hoisin sauce
¼ cup (60ml) soy sauce
125g long egg noodles, cooked according to packet instructions
3 Tbsp (45ml) white sesame seeds, toasted
Handful coriander, to serve 

Method

1. Heat olive oil in a wok or deep pan over high heat. Stir-fry the onion and red pepper for about 4-5 minutes. 
2. Add garlic, ginger, chilli and sugar snaps. Sauté for another 5-8 minutes, tossing regularly. 
3. Add teriyaki-, hoisin-, and soy sauces. Turn off the heat. 
4. Toss the cooked egg noodles through the sauce and top with sesame seeds, coriander and extra chilli if you dare. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: 4 ways with 2-minute noodles 

The post Garlic, chilli & sesame lo-mein noodles appeared first on MyKitchen.

We love a quick (and delicious) weeknight dinner! These recipes have no meat, no stress – just satisfying dinners ready in under an hour! 

Chunky baba ganoush with onion rings 

Serves 6  

Ingredients 

For the baba ganoush  

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onions rings  

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste  

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve  

Olive oil
Chilli, chopped
Bread or crackers 

Method 

For the baba ganoush 

1. Preheat oven to 180°C. Place 2 brinjals into 2 separate foil packets with the garlic. Drizzle with oil and season well. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside.

For the onion rings 

1. Mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier crumb. Fry the onions in 180°C oil for roughly 4-6 minutes, until they are golden and crispy. Leave in a warm oven until ready to serve.
2. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper.
3. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

Vegetarian chocolate chilli 

Serves 4  

Ingredients 

2 Tbsp coconut oil
½ onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 small red chilli, deseeded and finely chopped
½ tsp ground cumin
½ tsp paprika
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped 
400g tin mixed beans, drained and rinsed
400g tin chopped tomatoes
100g sweetcorn
150ml red wine (or water)
100ml vegetable stock
30g dark chocolate (80%), roughly chopped
Salt and milled pepper  

Method  

1. Heat oil in a large pot. Fry the onion, garlic, chilli, cumin and paprika for 3-5 minutes, until spices are fragrant and onion is soft.
2. Add the celery and carrot and cook for another 3 minutes, until slightly browned.
3. Add the beans, tomatoes, sweetcorn, wine (or water) and vegetable stock. Bring chilli to the boil, then reduce heat to low and simmer, partly covered, for 20-25 minutes.
4. Stir in the chocolate until melted and evenly combined. Season with salt and pepper.

Recipe, styling & photography: Anett Velsberg 

Brinjal ragu cheesy pap 

Serves 4  

Ingredients 

For the brinjal ragu  

¼ cup vegetable oil 
2 large brinjals, cubed 
1 onion, thinly sliced 
3 cloves garlic, minced 
1 Tbsp tomato paste 
¼ cup red wine 
400g tin chopped and peeled tomatoes 
1 Tbsp chopped oregano 
1 bay leaf 
⅓ cup water 
1 Tbsp sugar   

For the cheesy pap  

4½ cups boiling water 
1 cup maize meal
1 Tbsp butter 
⅓ cup grated white cheddar     

Fresh coriander, to serve (optional)  

Method  

1. For the brinjal ragu, heat up the oil in a pan over medium heat. Cook the brinjal until golden on all sides. Remove and set aside. 
2. In the same pan, add the onions and cook until softened and translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste and brinjal. Cook for 2 minutes, then deglaze the pot with the wine. Cook for 1 minute. Add the remaining ingredients and simmer for 5 min. Season to taste.
3. For the cheesy pap, place the water in a pot and whisk in the maize meal. Cook until thickened and cooked through. Remove from the heat and stir in the butter and cheese.
4. To serve, spoon the cheesy pap into serving bowls and top with the brinjal ragu. Garnish with fresh coriander, if desired.

Recipes & styling: Jezza-Rae Larsen, Kirsty Buchanan & Sjaan van der Ploeg
Photography: Chanelle Naudt/hmimages.co.za 

Spinach and artichoke bake with ciabatta 

Serves 4  

Ingredients 

1 onion, diced
2 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
2 cup milk
400g baby spinach
400g artichoke, heart and leaves, quartered
100g white mature cheddar, grated
Ciabatta, toasted to serve 

Method 

1. Sauté the onion in a large frying pan with a fitted lid on medium-low heat with oil for 5 minutes.
2. To start the sauce, add the butter to the saucepan to melt. Add the flour and stir until absorbed, then slowly pour in the milk. Use a whisk to avoid lumps.
3. Add in all the spinach, close the lid and allow to steam for 2-3 minutes until wilted. Add the artichokes, cheese and then season. Allow to simmer for 2 minutes.
4. Place under a hot grill for 3-5 minutes until golden brown. Remove and set aside, allow to cool and serve with toasted ciabatta.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

The post Cosy vegetarian weeknight dinners (in under an hour)  appeared first on MyKitchen.

A truly African staple, harissa paste is hot and happening – and we’re all about it! 

Flames of flavour

Harissa paste is a North African condiment celebrated for its depth of flavour and versatility. Traditionally, it is made using Baklouti pepper chillies that have been harvested, strung together and sun-dried for months before being cleaned. They are then soaked and pounded or crushed together with oil, garlic, spices and lemon to create a thick, dark red paste. Originating in Tunisia, this paste has since been developed over the years, exhibiting variations aplenty depending on where you go and who you ask. Harissa paste is also liberally enjoyed in both Libya and Morocco.

Developed from the Arabic word “harassa”, meaning “to crush”, harissa paste grew out of the shared struggle of the Jewish and Muslim population living in 17th century Andalusia Spain. Banished for their difference in religious beliefs, almost 100 000 people fled to Tunisia for refuge, where they were welcomed by the ruler of Tunisia at the time. Together they coexisted and facets of their cultures, including food, became intertwined.

Harissa paste is a wonderful addition to soups and stews, curries or even sandwiches. Use it to marinate meat, lather over veggies when braaiing or swirl through dips for added flavour.

Harissa paste

Makes about ½ cup

Ingredients

8 dried Thai chillies
4 dried bird’s-eye chillies
1 tsp each cumin, coriander and caraway seeds
4 cloves garlic, chopped
2 Tbsp lemon juice
2 Tbsp smoked paprika
3-4 Tbsp olive oil

Method

1. Soak chillies in hot water for 30 minutes. Drain and discard seeds and stems.
2. Toast spices in a dry pan for 1-2 minutes until fragrant.
3. Combine chillies, toasted spices, garlic, lemon juice, smoked paprika and oil in a jug.
4. Blend with a stick blender until smooth (you can also do this using a pestle and mortar). Store in a jar covered with a layer of oil in the fridge for 2-3 weeks.

By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

The post Harissa paste recipe appeared first on MyKitchen.

This season we’re loving melon in all forms. Enjoy this delicious melon & chilli margarita.  

Melon & chilli margarita 

Serves 2 

The fresh sweetness of spanspek is boosted by hints of chilli, deepening its flavour.  

Combine 2 Tbsp each sugar, sea salt flakes and 1 chopped red chilli. Dip the rims of two cocktail 1 pitted glasses in lemon juice and coat with sugar mixture. Set aside. Blend 1½  cups spanspek until smooth. Place in a cocktail shaker and add 2 tots (50ml) tequila, 1 juiced lime, 1 tot (25ml) simple syrup, 5 mint leaves and ½ deseeded red chilli (optional). Top up with crushed ice and shake for 30 seconds. Fill glass with ice and strain over cocktail. Serve garnished with melon slices.  

Recipes & styling: Sjaan van der Ploeg 

Photographs: Fresh Living Magazine 

Also read: Pineapple margaritas with chilli and lime

The post Melon & chilli margarita  appeared first on MyKitchen.

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.  

Choc-chilli brownie ice cream sandwiches  

Makes 16  

Chilli and chocolate have been a go-to combo for centuries. With these brownies, the richness of deep cocoa is rounded off by a subtle, warm hint of spice.  

Ingredients 

For the brownie  

1 ½ cups (225g) flour
1 ½ cups (185g) cocoa powder 
1 tsp (5ml) salt
¼ cup (60ml) canola oil
3 cups (660g) caster sugar 
1 ½ cups (375g) butter, melted
6 eggs
2 Tbsp (30ml) chilli crisp, + extra for serving  

For the ice cream layer  

1 tin (385g) caramel + extra for serving
1L vanilla or caramel ice cream  

Method 

1. Preheat oven to 180°C.
2. Line two 20x20cm square baking tins with baking paper.
3. Sift together flour and cocoa powder, then add salt. Set aside.
4. Whisk together oil and sugar.
5. Add butter and whisk for 3-5 minutes until thick and pale.
6. Add eggs one at a time, whisking until mixture is thick and creamy.
7. Gently fold in sifted dry ingredients until well combined. Be careful not to overmix the batter.
8. Divide the batter between the two prepared tins and swirl through chilli crisp. Bake for 20-25 minutes.  
9. Remove and set aside to cool in baking tins. 
10. Spread caramel on top of brownie slabs. 
11. Allow ice cream to soften for about 10 minutes and unmould from the container. 
12. Cut ice cream into 2-2.5cm thick pieces across the width and place slices on top of one brownie slab to cover.
13. Sandwich closed with the other brownie slab (caramel side down), cover with cling film and freeze overnight. 
14. To serve, slice into squares using a hot knife and drizzle with extra caramel, if you like. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Choc-chilli brownie ice cream sandwiches appeared first on MyKitchen.

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.   

Granadilla & chilli crème brûleé 

Serves 4-6 

The tangy smack of granadilla blends well with speckles of freshly chopped chilli that have infused into the cream. 

Ingredients 

½ cup (110g) caster sugar, + extra for sprinkling
5 egg yolks
1 tsp (5ml) vanilla essence or ½ vanilla pod  

1 chilli, deseeded and finely chopped
2 cups (500ml) cream
1 tub (115g) granadilla pulp, or flesh from 3 fresh granadillas  

Method

1. Preheat oven to 160°C. 
2. Whisk together sugar and yolks until thick and pale, about 3-5 minutes. 
3. Heat cream, vanilla essence or vanilla pod and chilli over medium heat. 
4. Simmer until steaming, about 3-5 minutes. Remove from heat and discard vanilla pod, if using. 
5. Slowly add cream into egg mixture, whisking vigorously to avoid the eggs from curdling. 
6. Place a kitchen cloth or tea towel in a deep roasting tray and place a 30x40cm oven proof dish on top (you can also use ramekins for individual portions).
7. Pour mixture into dish(or divide between the ramekins) and swirl through granadilla pulp or fresh granadillas, if using.
8. Pour lukewarm water into the roasting dish, making sure the water covers of the bowl (or ramekins).
9. Bake for 45-50 minutes, the centre should still be slightly wobbly.  
10. Cool completely and chill for 1-2 hours or overnight.
11. Sprinkle the top with caster sugar and caramelise using a kitchen blow torch or pop under the oven grill for 3-5 minutes.
12. Cool for 2 minutes to let the sugar harden and serve.  

Good to know:
Adding a tea towel underneath your dish not only keeps it stable, but also insulates your custard, preventing it from over-heating.

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Granadilla & chilli crème brûleé  appeared first on MyKitchen.