Celebrate #meatfreemonday with this simple, flavoursome, hearty mixed pepper dish that only has 15 minutes of hands-on time. Looks like tonight’s dinner is sorted!

SERVES 4 // COOK TIME ± 45 min

INGREDIENTS
Butter, for greasing
6 mixed peppers, cut into large pieces and seeded
1 tsp chopped rosemary
½ tsp chilli flakes
¼ tsp ground cumin
¼ tsp paprika
200g ready-made puff pastry

METHOD
1. Preheat oven to 200°C and grease a 22 cm ovenproof frying pan with the butter.
2. Arrange the pepper pieces, with the skin-side down, on the base of the pan. Sprinkle with rosemary, chilli, cumin and paprika.
3. Cut the pasty into a 24 cm circle. Cover the pan with the pastry, tucking in the sides.
4. Place the pan in the oven and turn down the temperature to 160°C. Bake for 25–40 minutes, until golden brown.
5. Remove from the oven and allow to rest for five minutes. Flip on to a plate with the peppers facing up and serve.

This spinach tart is a satisfying vegetarian treat that tastes as amazing as it looks. Make it this Monday to get your week off to a great start!

The post Meat-free Monday: Mixed pepper tarte Tatin appeared first on MyKitchen.

Bay leaf | Slightly lemony and bitter, used more for its aroma than taste

Generally sold dried. Indian bay leaves have a more cinnamony flavour than European ones, but the two can be interchanged.

Cayenne pepper | Mild aroma, fiery taste

Lets you add a fairly precise amount of heat to your food, as opposed to chillies, which may vary in strength.

Cinnamon | Woody, aromatic and sweet

Available as sticks (actually curls of papery bark) or ground. Pairs well with dried fruit, making it ideal for dishes such as bobotie.

Cardamom | Green cardamom is light, sweet, and fragrant; black cardamom is intense and smoky

Can be used as whole pods, seeds or powder (made from the green kind). Green pods are popular in desserts; black is much stronger.

Nutmeg & mace |Mace is the outer coating of nutmeg; both are subtly sweet

Nutmeg is usually sold ground, but grating your own will give a much better flavour. Other than curries, it’s great in hot drinks.

Cloves |Strong medicinal flavour, with recognisable notes of anise

An important part of mixes such as garam masala. Use sparingly as it’s very strong.

Turmeric | Pungent and earthy, used mainly for colour

Generally available ground. The fresh root has a stronger taste.

Cumin | Smoky and fragrant

One of the most commonly used Indian spices (with coriander). Toast and grind the tiny seeds for best flavour, but watch out, as they burn easily.

Coriander| Aromatic and citrusy

A totally different flavour to the fresh herb. Dry-roast and grind the small round seeds

Mustard | Smoky, nutty and pungent

Yellow seeds are common in European cooking, black seeds in Indian. Powders and sauces are made from ground seeds.

Curry leaf | Subtle flavour, citrusy scent

Unrelated to curry powder. Small shiny green leaves are best used fresh, but dried will do.

Photography: : HMimages.co.za
Words: Staff Writer

These awesome baking hacks will ensure that you never make any failed cakes, egg-shell cookies or burnt scones ever again!

The post An essential guide to curry spices appeared first on MyKitchen.

Musician J’Something shared some of his favourite recipes with us, including these delicious cumin flatbreads with garlic and chilli! They make perfect sides to pair with your braai meat, veg or hummus.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
1 tsp cumin seeds
250 g double-cream plain yoghurt
250 g self-raising flour
1 tsp baking powder
1 tsp crushed garlic
Pinch salt
Chilli flakes, to taste
Olive oil, to drizzle

METHOD
1. Toast the cumin in a dry pan for a few seconds, until fragrant.
2. Mix the cumin seeds with the remaining ingredients (except the oil) until a dough forms.
3. On a lightly floured surface, knead the dough until smooth and springy.
4. Divide the dough into 8 balls and roll them out into circles.
5. Brush each circle with olive oil and cook on a hot griddle pan for about 3 minutes per side, until griddle lines form.

Recipe: J’Something
Styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post Cumin flatbreads with garlic and chilli appeared first on MyKitchen.

By Jana du Plessis

Don’t overlook your spice rack when it comes to cooking healthy dishes. Not only do spices add wonderful flavour (without any kilojoules!), but each one has its own special properties to benefit your health.

Cayenne pepper
This fiery, red addition to the pantry promises to help with weight loss and an increased metabolism. The warmth of cayenne is said to stimulate digestion and help protect the stomach lining against stomach ulcers, as well as clearing mucus from the respiratory tract. Another reason to add a sprinkle to your popcorn snack? The kick of vitamin A it contains – essential for healthy eyesight.

Cinnamon
The sweet, cosy feelings we attach to cinnamon (thanks to cinnamon buns and pancakes are reason enough to flavour more of your dishes with it. But here are some added benefits: Cinnamon lowers blood-sugar levels and research has also found that a good dose of it can minimise the effect of fatty meals on your health.

Cumin
The quintessential spice in the Middle Eastern falafel, with a wonderfully pungent, flavourful taste. Add cumin seeds to your food to support blood-sugar regulation, improve your immune system and up your intake of essential minerals such as magnesium and iron.

Ginger
If you like punchy and daring flavours, ginger is for you! Sweet or savoury, it’s worth adding a pinch of fresh or dried ginger to anything from punch to pickles, to gain from it’s antioxidant effects. When feeling nauseous, a cup of ginger tea will help relieve the symptoms and, for a happy gut, the compound gingerol will help ease digestion.

Turmeric
It’s known for the bright yellow hue it imparts to everything from spicy curries to Vietnamese pancakes, but the wonders of turmeric go way beyond aesthetics. The chemical curcumin that’s found in this spice is praised for its anti-inflammatory properties and is believed to aid in the relief of swelling, bloating and pain.

The post Cook with these spices for better health appeared first on MyKitchen.