INGREDIENTS
For the soup
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large carrot, chopped
7 medium beetroots, peeled
4 tsp ginger, peeled and grated
4 ½ cups vegetable stock
¾ tin coconut cream
Salt and pepper
3 tbsp oil
To serve
¼ tin coconut cream
½ cup parsley

METHOD
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large pot, heat the oil over medium heat. Add the onion, garlic and carrot, and fry until the onions are cooked through.
3. Chop the beetroot into small pieces and add them to the pot along with the ginger. Fry for an additional 5 minutes.
4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 35 minutes until the beetroot is tender.
5.Using a hand blender, blend the soup until smooth. Slowly pour in the coconut cream and blend again.
6. To make the croutons, coat the bread in olive oil. Place on the baking tray and bake for 10 minutes. Toss halfway through.
7. To serve, spoon soup into bowls, drizzle with remaining coconut cream and top with parsley and croutons.

Quick tip: If you prefer a thicker, more creamy soup, reduce the amount of vegetable stock to 3 cups.

The post Beetroot and ginger soup appeared first on MyKitchen.

Tropical flavours infuse this adult dessert is fit for a king! With ingredients in your home and easily available, you can whip up these fried bananas with rum and coconut cream easily.

SERVES 4 // COOKING TIME 30 min plus overnight

INGREDIENTS
400 ml tin coconut cream
250 ml double-cream yoghurt
1 tsp vanilla essence
100 g butter
2 tbsp honey
Pinch chilli flakes (optional)
4 bananas
2 tbsp rum

METHOD
1. Place the coconut cream in the fridge overnight. The cream will separate from the coconut water, solidify and rise to the top. Spoon out the cream and place in a large bowl, reserving the liquid.
2. Add the yoghurt and vanilla essence to the coconut cream and refrigerate.
3. Melt butter, honey and chilli (if using) in a cast-iron pan over medium heat. Add the bananas and rum, and fry for a minute or so, until soft and beginning to caramelise. Serve with the coconut cream.

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

Loving the island flavours? Get snacky with these oven-baked coconut and banana chips.

The post Fried bananas with rum and coconut cream appeared first on MyKitchen.

Have you hopped on the matcha bandwagon yet? It’s a deliciously green healthy treat and just the thing to wake you up in the morning. We rate you give our matcha pancakes a whirl this weekend. You won’t be sorry!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the pancakes
2 cups flour
4 tsp baking powder
1 tbsp matcha
½ tsp salt
1 cup milk
2 eggs
5 tbsp sugar
1½ tbsp coconut oil, melted, plus extra for frying
1 tsp vanilla essence
For the whipped coconut cream
400 ml coconut cream, refrigerated overnight
1 cup icing sugar
Toasted coconut flakes, to serve

METHOD
For the pancakes
1. Sift together the flour, baking powder, matcha and salt.
2. Whisk together the milk, eggs, sugar, coconut oil and vanilla essence.
3. Make a well in the dry ingredients. Add the wet ingredients, whisking until smooth.
4. Heat the coconut oil in a non-stick pan over medium heat. Add 2 tbsp batter and fry for 2 minutes, then flip and fry for 2 minutes.
For the whipped coconut cream
1. Separate the thick white coconut cream from the clear liquid.
2. Whisk the sugar and vanilla essence into the coconut cream.
3. Serve the matcha pancakes with whipped coconut cream on the side and a sprinkle of coconut flakes.

The post Matcha pancakes with whipped coconut cream appeared first on MyKitchen.