This deconstructed vegetarian summer lasagne, stuffed with all our favourite summer produce, can be layered and baked like the traditional version too!

SERVES 4 // COOK TIME ± 30 mins

INGREDIENTS
50g butter
¼ cup flour
2 cups milk
1 tbsp lemon juice
½ tsp cayenne pepper
½ tsp paprika
Salt and pepper
1 tbsp olive oil
5 medium baby marrows, sliced diagonally
3 large leeks, sliced
1 large onion, peeled and chopped
2 rosemary sprigs, roughly chopped
180g ricotta
330g lasagne sheets, cooked in salted, boiling water for 5–7 minutes

METHOD
1. In a pot over medium heat, melt 40g of butter. Add the flour and cook for about a minute. Slowly add the milk, stirring constantly to prevent lumps.
2. Add the lemon juice, cayenne pepper and paprika, and then season. Stirring constantly, cook for about 10 minutes, or until the sauce has thickened and the taste of flour has cooked away.
3. In a large pot over medium heat, heat the olive oil and remaining butter and fry the baby marrows, leeks and onion until soft and lightly browned. Add the rosemary and season. Transfer to a bowl and mix with the ricotta.
4. Assemble each serving individually: stack white sauce, the filling and a lasagne sheet. Repeat.

This potato crust pizza is an easy vegetarian meal that you can customise as you please to suit everyone’s taste buds.

The post Summer lasagne appeared first on MyKitchen.

You can whip up these delicious apple crumbles with vanilla cream cheese and oat crumble in no time for breakfast this weekend.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
2 tbsp butter
2 tbsp brown sugar
2 apples, halved
2 tbsp water
1 tbsp vanilla vodka
¼ cup oats
¼ cup almond butter
¼ cup + 1 tsp honey
4 tbsp cream cheese
1 tsp vanilla essence

METHOD
1. Preheat oven to 160°C.
2. Heat the butter and sugar in a pan. Add the apples, cut-sides down and fry for 5 minutes over medium heat.
3. Add the water and vodka, and cook for 5 minutes.
4. Mix the oats, almond butter and ¼ cup honey. Spread on a tray and bake for 5 minutes.
5. Mix the cream cheese with 1 tsp honey and vanilla.
6. Dollop cream cheese on to plates, top with apples, drizzle with pan juices and sprinkle with oat crumble.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za

The post Deconstructed breakfast apple crumbles appeared first on MyKitchen.

Need to whip up a quick feast? These roast chicken, beetroot, goat’s cheese and puff pastry rounds (deconstructed roast chicken pies, if you wanna get fancy) are great for last-minute dinner dashes! Plus, all the elements look amazing together on the plate.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
400 g puff pastry
1 rotisserie chicken
125 g chicken liver pâté
450 g cooked or pickled beetroot
36 g beetroot crisps
100 g goat’s cheese with black pepper
½ cup Peppadew chutney
½ red onion, sliced into slivers
Microherbs, to garnish

METHOD
1. Preheat the oven to 180°C.
2. Roll the puff pastry out on a lightly floured surface and use a cookie cutter to cut out 3 cm rounds. Place the rounds on a lined baking tray and bake for 8–12 minutes, until puffed up and golden.
3. Wrap the chicken in foil and place in the oven for 10–15 minutes to warm up without drying out. Remove from the oven and carve it just before serving.
4. To plate, spread pâté in a circle on a plate using the back of a spoon. Place a piece of chicken off-centre on the pâté and arrange the puff pastry, cooked beetroot, beetroot crisps, goat’s cheese and dollops of chutney around it. Garnish with the red onion slivers and microherbs.

The post Plate up like a pro: Deconstructed roast chicken pies appeared first on MyKitchen.