Tender chicken livers in a fiery peri-peri sauce singing with flavours of garlic and lemon. This is the perfect high-in-iron-and-fat brunch dish inspired by Mozambique. 

Creamy peri-peri chicken livers

Serves 4 

Ingredients

500g free range chicken livers
1 Tbsp olive oil
1 Tbsp butter
1 small onion, finely chopped
½ red pepper, seeds removed and finely diced
3–4 bay leaves
6 large cloves garlic
2 tsp chilli flakes (optional)
2 tsp smoked paprika
1 cup peri-peri hot sauce
1 cup cream
1 lemon, zested and juiced
1–2 Tbsp brandy (optional)
Chopped parsley, to garnish
Portuguese rolls, to serve 

Method

1. Trim the chicken livers and pat dry with paper towel. Season. 
2. Heat olive oil and butter on a high heat and flash fry the chicken livers for about 1-2 minutes per side till golden on the outside. Remove from pan and set aside. 
3. In the same pan, on a medium heat, sauté onion, pepper and bay leaves for about 3-4 minutes. 
4. Add garlic, chilli flakes and paprika and fry for another 2-3 minutes. 
5. Add peri-peri sauce, cream, lemon zest and a splash of lemon juice, to taste. 
6. Add brandy if using. Allow the sauce to simmer for about 4-5 minutes. 
7. Add back the chicken livers and simmer for another 5-10 minutes. 
8. Add parsley, season and serve with Portuguese rolls. 

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Creamy peri-peri chicken livers appeared first on MyKitchen.

Instead of making your own pasta, use tagliatelle or pappardelle if you like.

Creamy lemon pasta

Serves 4

Ingredients

For the pasta: 

1⅖ cups (250g) plain or OO flour
3 (170g) extra-large eggs

For the creamy lemon sauce: 

2-3 Tbsp butter
2 cloves garlic, grated
1 lemon, zested and juiced
1 cup cream
40g grated Parmesan
Salt and milled pepper
Olive oil, for drizzling
20g parsley, roughly chopped
1 red chilli, deseeded and finely chopped 

Method

1. Place the flour on a working surface and make a deep indent in the middle. Crack eggs into the middle and whisk with a fork to slowly incorporate the flour. 
2. Once a rough dough has formed, bring it together into a ball with your hands. Leave on the counter for 15 minutes to rest; cover with a damp towel. 
3. Knead for another 30 seconds until the dough forms a smooth ball. Wrap in clingwrap and refrigerate for 1 hour. 
4. Use a pasta machine to roll the dough out into a thin, long sheet. Alternatively, portion pasta dough into halves and use a rolling pin to roll each as thin as possible. 
5. Roll dough up into a long log. Slice into 1cm pieces to create pasta strands. Unroll pasta and dust with flour. 
6. For the sauce, add butter and garlic to a deep pan over medium heat. 
7. When golden and sizzling, add lemon zest and juice, stir.
8. Add cream and half the Parmesan, bring to a low simmer and stir until reduced and thickened, about 15 minutes. Season. 
9. Add pasta to a pot of salted boiling water and cook for 3-4 minutes until tender. Drain and drizzle with olive oil. 
10. Add pasta to the pot with the sauce and cook for another 2 minutes. 
11. Divide pasta between serving plates and scatter with parsley, the remaining Parmesan and chopped chilli.  

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Expert tips to perfect your homemade pasta dough 

The post Creamy lemon pasta appeared first on MyKitchen.

Cottage cheese is having its glow‑up moment! From high‑protein pancakes to a delicious chocolate mousse, these viral recipes prove that getting more protein can be deliciously simple. 

Cottage cheese pancakes 

Your pancakes just got a protein‑packed plot twist, courtesy of TikToker Rachel Mansfield. This American‑style stack calls for only four ingredients: cottage cheese, eggs, oatmeal and a pinch of salt. Blend until silky smooth, ladle onto a hot pan and in minutes you’ll have fluffy, protein‑rich pancakes ready to devour. Got a sweet tooth? A drizzle of golden syrup and a handful of fresh berries make the perfect finishing touch. 

@rachlmansfield 4-ingredient COTTAGE CHEESE PANCAKES! the pancake recipe we go to over and over again and the most popular pancake recipe on my website #cottagecheese #cottagecheesepancakes #breakfastideas ♬ Love You So – The King Khan & BBQ Show

Cottage cheese flatbread 

A delicious and easy flatbread recipe? Yes, please! As expected, we learned all about it on our TikTok For You pages. The best part? You only need two ingredients: cottage cheese and eggs. The recipe is delightfully simple: toss cottage cheese, two eggs and your favourite seasonings into a blender, pour the mix onto baking paper and let the oven work its magic for 35 minutes. The result is a protein‑packed flatbread that’s fluffier than your feed. 

@whatmollymade Viral cottage cheese flatbread! Recipe It’s 10/10! What you need: 1 cup cottage cheese 2 eggs 1 tsp garlic powder 1 tsp Italian seasoning Add everything to a blender and blend until smooth. Pour onto a 9×13 parchment lined baking sheet. Bake at 350 for 35 minutes. Cool for 10 minutes! This makes 2 flatbreads. *If you only have a half sheet pan, double the recipe (same cook time). Youll have 4 servings! #cottagecheese #viral #lowcarb #highprotein ♬ original sound – Molly Thompson

3-Ingredient cottage cheese chocolate mousse 

Got cottage cheese in the fridge and a sweet tooth to tame? Whip up this dreamy dessert with just three simple ingredients: cottage cheese, a scoop of cacao powder and a drizzle of honey or maple syrup. Blend until silky smooth and – voilà! – you’ve got a rich, decadent chocolate mousse ready in minutes. No wonder cottage cheese is the viral chameleon of your fridge.  

@cookingwithcar 3 ingredient #chocolatemousse #cottagecheeserecipe #healthydessert #ReadySetLift #highproteindessert ♬ original sound – xxtristanxo

Photography: Freepik

The post Viral TikTok cottage cheese recipes you’ll love appeared first on MyKitchen.

Halve the cheesecake mousse ingredients if you prefer a fruitier dessert.

Peach cheesecake cups

Serves 4-6

Ingredients

For the crumble 

200g ginger biscuits
6 Tbsp (90g) melted butter, divided
½ tsp (2.5ml) cinnamon

For the syrup 

2 cans (410g each) peach halves in syrup
3 Tbsp (45g) treacle sugar
2 tsp (10ml) lemon juice
2 Tbsp (30ml) bourbon (optional)

For the cheesecake mousse 

1 cup (125ml) whipping cream
2 tsp (10ml) vanilla essence
¼ cup (30g) icing sugar, sifted 
2 tubs (250g each) mascarpone, at room temperature 

Method

1. Crush biscuits into a coarse crumb.
2. Combine crumb with half the butter and cinnamon, set aside. 
3. Decant peaches, reserving the syrup.
4. Add syrup to a pot with sugar, lemon juice and bourbon, if using. Bring to a simmer and cook until reduced and syrupy, about 5 minutes. Cool completely. 
5. Halve peaches and add to a pan over medium heat.
6. Add remaining butter and stir. Cook until caramelised and lightly charred, turning peaches occasionally to char on all sides, about 10 minutes. 
7. Add a final drizzle of peach syrup (about 3 Tbsp) to the pan and stir to coat. Remove from the heat. 
8. For cheesecake mousse, combine cream and vanilla, then whip to stiff peaks. 
9. Whisk icing sugar and mascarpone until smooth. Fold through cream mixture. 
10. Add spoonfuls of biscuit crumb to 4-6 glasses, followed by dollops of cheesecake mixture and syrupy peaches. 
11. Repeat to fill glasses and serve with an extra drizzle of syrup. 

Chef’s tip: Refrigerate for a maximum of 1 hour before serving to prevent the biscuits from becoming soggy. 

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: 4 unconventional recipes with peaches

The post Peach cheesecake cups appeared first on MyKitchen.

This hearty soup will feed a crowd in a flash, but there’s one rule to making it sublime: the best quality ingredients. Here’s cookbook author and TV show host Gadija Sydow Noordien’s crowd-pleasing chicken & creamy corn soup. 

Chicken and creamy corn soup 

Ingredients 

250g of skinless chicken breast, cubed
1 Tbsp butter 
1 small onion, finely chopped
1L chicken stock 
1 clove of garlic, finely chopped
1 can creamed corn 
1 can corn kernels, drained 
2 Tbsp corn flour (or mushroom soup powder, creamy cheese powder or even chicken a la king powder)
250ml cream (or milk, or a mixture of both)
Salt, to taste
Freshly ground pepper, to taste
½ cup water
Chilli, coriander or thyme, chopped and to taste 

Method 

1. Heat butter in a large saucepan. Braise chicken and onions in the butter.  
2. Add chicken stock, garlic, creamed corn, corn kernels and seasoning. Bring to the boil, stirring. 
3. Combine corn flour, cream and water in a separate bowl. I add a tablespoon of chicken a la king powder, just to elevate the flavour. This is optional.  
4. Add to saucepan, stir and simmer until thickened. 
5. At this stage you may add chopped chili, chopped coriander or a sprig of thyme.

Cook’s note: If you don’t have chicken stock, use five pieces of chicken on the bone and remove the skin. Add one litre of water after lightly braising chicken and onions. Cook on medium heat and simmer for 20 minutes. Remove chicken, wait to cool, remove the bones and discard. Now follow the recipe and add the chopped cooked chicken. Yes, it’s that easy! 

Photography: Supplied

The post Gadija Sydow Noordien’s quick and easy chicken & creamy corn soup  appeared first on MyKitchen.

Ridiculously easy! Toppings are optional, but adds a fantastic fresh, zesty pop to a creamy, warm dish.

Creamy chickpea curry

Serves 3-4

Ingredients

1 batch curry spiced sofrito 
2 cans (400g each) chickpeas 
2 cans (400ml each) coconut milk 
Flavour foundation
Juice of 1-2 limes (lemon juice works well too) 
Salt and milled pepper  

For the sprinkle 

¼ cup pumpkin seeds 
2 Tbsp crispy onion sprinkle
2 Tbsp white sesame seeds
1 tsp cumin seeds 
Pinch of turmeric 
3 Tbsp vegetable oil  

For serving 

Finely sliced red onion
Coriander
Roti or naan, toasted
Lime wedges  

Method

1. Reheat curry sofrito, adding a bit more oil. 
2. Add chickpeas, coconut milk and lime juice. Season. 
3. Simmer until sauce is thick and creamy, about 15-18 minutes. 
4. Combine topping ingredients in a small pan over medium-high heat. Fry for 1-2 minutes until fragrant and toasted.
5. Serve chickpea curry topped with sprinkle, red onion and coriander with roti or naan and limes on the side. 

Did you know?
We’re using the Spanish term sofrito’ loosely, referring to an aromatic base to start dishes. Ingredients and names will differ between cuisines, for example Italian cuisine names it soffritto’ and in French cuisine a version of this is a ‘mire poix’. 

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

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