Who knew these two favourites could make the ultimate South African treat? Our home-made roosterkoek with biltong cream cheese is the ultimate comfort dish!

SERVES 4–6 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the roosterkoek
¾ cup warm water
2 tbsp warm milk
2½ tsp instant dry yeast
1 tbsp sugar
2 cups flour
½ tsp salt
2 tbsp melted butter
For the onions
2 onions, sliced
2 tbsp balsamic vinegar
¼ cup red wine
3 tbsp chutney
For the biltong cream cheese
1 cup cream cheese
¼ cup biltong powder
2 tbsp milk
To serve
1 cup torn rocket
⅓  cup chopped biltong
¼ cup chopped walnuts

METHOD
For the roosterkoek
1. Mix together ¼ cup of the water with the milk. Add the yeast and sugar, and set aside in a warm spot until foamy, about 5 minutes.
2. In a separate bowl, mix together the flour and salt. Make a well in the centre and add the remaining water and the butter. Mix by slowly incorporating the flour until a sticky dough forms. Add the yeast mixture and mix again until fully combined.
3. Turn out onto a floured surface and knead for 5 minutes. Transfer to a greased bowl and cover with a damp cloth. Allow to proof in a warm place for 50 minutes, till doubled in size.
4. Divide the dough into 4 pieces and shape each into a rectangle. Proof again for 10 minutes.
5. Braai over hot coals or in the oven at 180ºC on a greased braai grid or baking tray for 10–15 minutes, turning halfway, until cooked through.
For the onions
1. In a pan over low heat, fry the onions in the oil until golden brown and starting to caramelise, about 15 minutes.
2. Add the balsamic vinegar and wine and heat, stirring, for 1 minute. Add the chutney and simmer for 3–4 minutes, until the onions are sticky and soft.
For the biltong cream cheese
1. Mix all the ingredients together to combine.
To serve
1. Cut each roosterkoek in half and spread some cream cheese on one side.
2. Top with caramelised onions, biltong cream cheese, rocket, biltong pieces and walnuts.
3. You can either sandwich them closed or make extra filling for the other halves and serve them as open sandwiches.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Keen to try another delicious combo? How about these biltong pie pops.

The post Home-made roosterkoek with biltong cream cheese appeared first on MyKitchen.

Recreate your favourite comfort dish, but so much healthier! This fake fried chicken still gives you all the juicy flavour, with way less oil.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
8 chicken pieces
1 cup buttermilk
Juice of ½ lemon
1½ cups cornflake crumbs
1 tsp dried mixed herbs
½ tsp garlic powder
½ tsp paprika
¼ tsp cayenne pepper
2 tbsp oil

METHOD
1. Preheat oven to 200°C.
2. Place the chicken in a shallow container so that it can all fit in a single layer. Pour over the buttermilk and lemon juice and toss to coat. Cover and allow to marinate in the fridge for 30 minutes.
3. Mix the cornflake crumbs with the herbs, garlic powder, paprika and cayenne pepper.
4. Roll the marinated chicken in the seasoned crumbs, until fully coated.
5. Arrange on a baking tray and drizzle with the olive oil. Bake for 30–35 minutes, until the chicken is cooked through and the coating is crispy.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

While you’re at it with the healthy alternatives, check out these 7 white flour alternatives too!

The post This fake fried chicken is a healthy alternative appeared first on MyKitchen.

There’s nothing like a steaming bowl of pasta! This pea and bacon pasta dish is a yummy dinner you can whip up in no time, and it’s great for leftovers.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
200 g streaky bacon, chopped
1 onion, diced
1 garlic clove, crushed
1 L vegetable stock
300 g pasta shells
1 cup peas, cooked
1 cup cream
Handful parsley, chopped

METHOD
1. Heat some vegetable oil and fry the bacon, onion and garlic until bacon begins to brown and onion is translucent.
2. Add the stock and bring to the boil. Add the pasta and cook for 8–10 minutes, until the water has reduced by ½.
3. Blend peas, cream and parsley in a food processor until smooth.
4. Stir the sauce into the pasta. Season with salt and pepper.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Pea and bacon pasta shells appeared first on MyKitchen.

With winter on its way, it’s time to get back into delicious comfort dishes. What better way to start than with a hearty corned beef lasagne?

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the filling
Vegetable oil, to fry
1 onion, diced
2 carrots, grated
2 cloves garlic, crushed
2 tsp mixed herbs
2 tsp sugar
1 tsp salt
1 tsp pepper
1 tsp paprika
1½ tins corned beef, finely chopped
2 tins chopped tomatoes
For the white sauce
1½ cups milk
3 tbsp butter
3 tbsp flour
1 tsp salt
To assemble
250 g lasagne, cooked
100 g Cheddar, grated

METHOD
For the filling
1. Heat a little oil in a large pot and fry the onion. Add the carrots, garlic, herbs, sugar, salt, pepper and paprika. Cook over medium heat for 5 minutes.
2. Add the corned beef, turn up the heat and fry for 3 minutes.
3. Add the tomatoes and ½ cup water. Simmer for 10 minutes.
For the white sauce
1. Heat the milk in a pot.
2. Melt the butter in a separate pot. Whisk in the flour and salt.
3. Slowly add milk, whisking. Cook until the sauce thickens.
To assemble
1. Preheat oven to 180°C.
2. Place a layer of beef at the bottom of your oven dish. Cover with a layer of lasagne. Repeat until the beef is finished.
3. Pour the white sauce over the top and sprinkle with Cheddar.
4. Bake for 30–40 minutes, until golden brown on the edges.

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

The post Corned beef lasagne appeared first on MyKitchen.