Who says lentils are just for cosy winter stews? Make lentils the hero of your summer menu with these delicious recipes! 

Lentil & aubergine meatballs with pita bread 

Serves 4–6 // Prep time 20 minutes // Cooking time 20 minutes  

Ingredients  

For the meatballs

½ onion, chopped
1 clove garlic, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander 

For serve

4 pitas, cut into wedges
1 cup sour cream 

Method 

1. For the meatballs, heat some oil in a pot over high heat. Add the onion, garlic, brinjal and spices. Fry until well browned. Allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. Heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling: Amerae Vercueil
Photography: Samantha Pinto 

Lentil balls with green sauce 

Ingredients  

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced 

For the green sauce

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil 

For serving

Handful fresh basil 
Parmesan, grated 

Method 

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes.
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned.
4. Place all green sauce ingredients in a blender. Season and blitz until smooth.
5. Serve the lentil balls with green sauce, fresh basil and Parmesan.

Quick tip: To make this recipe vegan, omit the Parmesan at the end. 

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour  

Ingredients 

1 onion, finely chopped
1 garlic clove, grated
1 Tbsp fresh ginger, grated
3 Tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
1 cup plain yoghurt
8 cabbage leaves 

Method 

1. For the lentil falafel, heat 1 Tbsp oil in a pan and fry the onion, garlic and ginger until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4.  Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 Tbsp oil. Bake for 30 minutes, turning over halfway.
6. For the salsa, mix all the ingredients together. Leave to stand for 20 minutes.
7. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa. 

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

Lemony lentil flatbread  

Makes 6 // Cooking time 50 minutes  

Ingredients 

For the flatbreads

1 tsp sugar
½ cup warm water
1 tsp instant dry yeast
2¼ cups flour
½ cup plain yoghurt
1 tbsp vegetable oil 

For the lentil fritters

2 cups red lentils, cooked
½ cup flour
1 tsp baking powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
2 Tbsp ginger
2 eggs
2 Tbsp milk
Vegetable oil, to deep-fry
½ cup plain yoghurt
1 beetroot, cooked and thinly sliced
¼ red cabbage, shredded
4 baby marrows, ribboned
2 lemons; 1 zested, 1 cut into wedges 

Method 

1. For the flatbreads, mix the sugar, water and yeast. Cover set aside for 10 minutes.
2. Add flour to a large bowl. Make a well in the centre. Add yeast mixture, yoghurt and oil.
3. Incorporate the flour into the wet ingredients to form a dough.
4. Knead until smooth. Transfer to an oiled bowl, cover and proof (set aside to rise) for 20 minutes.
5. Portion into 6 balls. Roll each into a flatbread.
6. Heat some oil in a pan over medium and fry each flatbread, flipping often until golden.
7. For the lentil fritters, mix together all the ingredients, excluding the oil. Season.
8. Heat the oil in a pot. Drop in tablespoonfuls of batter and deep-fry until golden. Set aside.
9. To assemble, top flatbreads with yoghurt, fritters and the other toppings. Season with salt, pepper and fresh lemon.

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

Steak and lentil salad 

Serves 2 // Cooking time 30 minutes 

Ingredients 

1 red onion, cut into wedges
1½ Tbsp olive oil
300g steak, cut into strips
Salt and milled black pepper
1 apple, cored and cubed
1 cup brown lentils, cooked 

Method 

1. Preheat oven to 200°C.
2. Drizzle the onion with 1 Tbsp olive oil and roast for 15–20 minutes, until soft and slightly caramelised.
3. Heat the remaining oil over high heat, season the steak and fry to your liking.
4. Toss all the salad ingredients together and season to taste.

Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto 

Also read: 4 Underrated Ways With Chickpeas

The post 5 ways with lentils for summer  appeared first on MyKitchen.

Any braai isn’t complete without a side! Have your pick of 5 braai-side solutions that’ll steal the show.  

Charred broccoli 

Serves 4 // Total time 20 minutes

Ingredients

1 packet (230g) tenderstem broccoli 
1 Tbsp sesame seeds 
1/4 cup flaked almonds 

For yoghurt sauce 

1/2 cup yoghurt 
1 Tbsp tahini 
1 Tbsp olive oil 
2 Tbsp lemon juice 
1 Tbsp honey 
1 tsp cumin 

Method

1. Blanch 1 packet (230g) tenderstem broccoli in salted water for 2 minutes.  
2. Plunge into a bowl of iced water, drain and pat dry.  
3. Braai over medium heat for 5 minutes or until lightly charred.  
4. Mix 1/2 cup yoghurt, 1 Tbsp tahini, 1 Tbsp olive oil, 2 Tbsp lemon juice, 1 Tbsp honey and 1 tsp cumin together and season (loosen with a little water, if you like.)  
5. Dry-fry 1 Tbsp sesame seeds and 1/4 cup flaked almonds over high heat until browned, mix with ¼ cup crispy onions and set aside.  
6. Dress broccoli in yoghurt sauce and serve scattered with the nut and seed mix. 

Grilled potato salad 

Serves 4-6 // Total time 25 minutes 

Ingredients

750g potatoes, unpeeled and halved
1/2 cup olive oil
100g fresh spinach
1 finely sliced red onion

For dressing 

1/4 cup olive oil
1/4 cup white balsamic vinegar
2 Tbsp mustard
2 Tbsp honey
2 crushed cloves garlic
Salt and milled black pepper

Method

1. Boil 750g unpeeled and halved potatoes in salted water for 10 minutes, drain.  
2. Brush with 1/2 cup olive oil.  
3. Grill potatoes over hot coals for 2-4 minutes a side until lightly charred.  
4. For the dressing, add 1/4 cup olive oil, 1/4 cup white balsamic vinegar, 2 Tbsp mustard, 2 Tbsp honey, 2 crushed cloves garlic, salt and milled black pepper to a jar. Shake well to combine.  
5. Toss piping-hot potatoes with dressing, 100g fresh spinach and 1 finely sliced red onion in a bowl. 

 Also read: Tips and Tricks for Getting the Best out of Your Braai

Falafel patties 

Serves 8 • Total time 45 minutes, plus refrigeration 

Ingredients

1 can (410g) chickpeas
20g chopped fresh parsley
5g chopped fresh dill
1 clove garlic
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried chilli flakes
1/2 finely chopped red onion
2 Tbsp flour
1/2 cup thawed frozen peas
3 Tbsp oil

For sauce 

1/2 cup plain yoghurt
2 Tbsp chopped fresh mint
1/2 lemon

For serving 

Baby salad leaves
Garlic bread

Method

1. Place 1 can (410g) drained and rinsed chickpeas in a food processor along with 20g chopped fresh parsley, 5g chopped fresh dill, 1 clove garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp dried chilli flakes, 1/2 finely chopped red onion, and 2 Tbsp flour. Season and blitz until smooth.  
2. Add 1/2 cup thawed frozen peas and a second can of drained and rinsed chickpeas. Pulse until chunky.  
3. Portion into 8 falafels and refrigerate for 1 hour.  
4. Brush falafels with 3 Tbsp oil and cook on a griddle pan over high heat for 2-3 minutes a side.  
5. For the sauce, combine 1/2 cup plain yoghurt, 2 Tbsp chopped fresh mint, and juice and zest of 1/2 lemon.  
6. Serve falafels warm on a bed of baby leaf salad with braaied garlic bread on the side. 

Peppadew loaded braai mielies 

Serves 4 • Total time 30 minutes

Ingredients

1/2 cup butter, room-temperature
1/4 cup peppadews, drained and chopped
1/4 cup parsley, chopped
4 mielies
4 cup butter
1/4 cup oil
2 spring onions, sliced
2 discs (80g) feta  

Method

1. Whip 1/2 cup room-temperature butter, 1/4 cup drained chopped peppadews and 1/4 cup chopped parsley together.  
2. Roll into a log using clingwrap and refrigerate.  
3. Boil 4 mielies in salted water for 5 minutes, then drain.  
4. Mix 1/4 cup butter and 1/4 cup oil together and brush over mielies. Braai for 5-8 minutes or until charred.  
5. Serve mielies immediately, loaded with 2 sliced spring onions, 2 discs (80g) crumbled feta and knobs of peppadew butter. 

Roosterkoek 

Serves 8 • Total time 30 minutes

Ingredients

1/2 cup grated Cheddar
1/2 cup grated mozzarella
3 Tbsp fresh thyme leaves
1kg store-bought bread dough
Melted butter, for brushing

Method

1. Combine cheeses and thyme leaves in a bowl. 
2. Knock down bread dough and divide into 8 portions. 
3. Stretch each portion into a rough disc using your fingers. 
4. Place 2-3 Tbsp cheese mixture into the centre of each disc. 
5. Fold over the sides and pinch all around to enclose filling. 
6. Repeat with remaining dough and cheese. 
7. Place buns over medium coals and cook for 4-5 minutes, brushing with melted butter and turning regularly. Serve hot.

Also read: Dietician Aziwe Booi shares a healthier take on braai sides

The post Braai sides that will steal the show appeared first on MyKitchen.

Our food stylist Sjaan van der Ploeg picks Amerae Vercueil’s brain – a powerhouse foodie and author of Food That Loves You Back – for an easy recipe that showcases the versatility of veggies in a way that everyone will want to sink their teeth into. 

SERVES 2

TOTAL TIME 15 MINUTES

Ingredients

FOR THE GREEN FALAFEL MIXTURE 

2 Tbsp olive oil, for frying 
2 Tbsp sesame seeds 
2 tsp cumin seeds or 1 tsp ground cumin 
2 handfuls baby spinach leaves 
ó onions, finely chopped 
1 handful leafy herbs (coriander, flat-leaf or curly parsley, dill, chives)
1 can (400 g) chickpeas, drained, brine reserved 
3 Tbsp tahini 
1 tsp pink salt and black pepper, to taste 

FOR THE REST 

ó cup plain yoghurt or (V) coconut yoghurt 
2 Tbsp tahini 
Pink salt and black pepper, to taste
1 Tbsp olive oil 
Rosa or cherry tomatoes (yellow or red)
ó cup canned chickpeas, drained 
2 eggs, poached or fried
1 cup green falafel mixture 
Baby spinach leaves or leafy herbs of your choice 

Method 

FOR THE GREEN FALAFEL MIXTURE 

1. Heat the oil in a small pan over low heat and toast the sesame and cumin seeds (or ground cumin) for 1 minute. Set aside.
2. Place the spinach leaves, chopped onion and herbs in a food processor and pulse for 5 seconds.
3. Add the chickpeas and pulse to a crumb-like texture. Add the toasted seeds and pulse.
4. Add the tahini and 2 Tbsp of reserved chickpea brine (known as aquafaba) and process until the mixture is just fi rm enough to shape into patties. (Add more brine or water if necessary.) Season to taste with salt and black pepper. If making ahead, place in a covered container in the fridge.

FOR THE YOGHURT-TAHINI SAUCE 

1. Combine the yoghurt and tahini in a small bowl, adding 1–2 Tbsp water, if it seems too thick. Season with salt and pepper and set aside.
2. Heat the olive oil in a small pan over medium-high heat and fry the tomatoes and chickpeas until warmed through and just taking on some colour.
3. Poach or fry the eggs according to your preference.
4. For each serving, spread 2–3 Tbsp of the yoghurt-tahini sauce on a plate.
5. To make the ‘soil’, sprinkle over half a cup of the green falafel mixture, then add the warm tomatoes and chickpeas, and top with an egg.
6. Season to taste and garnish with baby spinach or leafy herbs.

TIP: Instead of tahini, combine the yoghurt with 2 Tbsp sesame oil or olive oil or mayonnaise. 

The post Green falafel ‘soil’ with yoghurt tahini sauce and poached eggs appeared first on MyKitchen.

Food that Loves You Back explores the versatility of vegetables – in all their shapes, flavours, textures, colours and smells. For vegetarians, vegans and those simply looking for new dishes to try, this book is an example of how seamlessly plant-based food can fit into all facets of life: everyday living, celebrations, family gatherings and date nights.  

This former food editor of MyKitchen combines her wealth of experience as a chef, food stylist, recipe developer and health fundi to create striking images of veggies totally transformed.  

BETWEEN THE PAGES  

In the darkest months of the Covid-19 lockdown presented Amerae with an opportunity: to realise her goal of making a cookbook. She quickly set up a makeshift studio in her living room, studied up on food photography and got cooking. Just a year later, her e-book was published in print – her “dream come true” – as Food that Loves You Back.   

This collection of recipes is based on what Amerae enjoys eating on a daily basis. You’ll notice, too, that what she writes in her introduction is true: she enjoys combining fresh salad ingredients with cooked ones, and plays with texture and colour all the way through. Each chapter heroes at least two vegetables, sometimes prepared on their own and other times together.  

 

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Amerae plays with classic dishes such as hummus and red lentil dhal, while also introducing new flavours such as butternut flapjacks with vegan cream, and green falafel soil with yoghurt-tahini and poached eggs.   

Amerae’s style of photographing the dish from above on a marble surface is simple yet effective. This, accompanied with her creative open styling, pushes each dish forward and emphasises the hero ingredient, creating an approachable and friendly mood at the table.  

YOU HAVE THE CHOICE  

“Plant-based eating is so much more than just putting vegetables or salads on a plate,” writes Amerae in the book’s introduction. “It offers the opportunity to experiment with different colours, flavours and textures, and discover how one vegetable can be transformed into a multitude of nourishing and tasty meals.”  

 

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And she believes anyone, not only those following a vegan or vegetarian diet, can experience this, and should do so for the sake of their health. Adding a few of these recipes to your weekly rotation can help introduce more fibre, colour and flavour to a family’s diet, while the meat, cheese and other favourites can still be enjoyed.  

Amerae favours seasonal, local produce and encourages readers to do so, too: grab it when it’s at its best and you’ll get the best flavour, nutrients and quality, she writes. “When you love your food, it will love you back!”.  

Green falafel `soil’ with yoghurt tahini sauce and poached eggs 

Serves 2 • Total Time 15 Minutes 

Ingredients

FOR THE GREEN FP’ MIXTURE 

2 Tbsp olive oil, for frying 
2 Tbsp sesame seeds 
2 tsp cumin seeds or 1 tsp ground cumin 
2 handfuls baby spinach leaves  
½ onion, finely chopped
1 handful leafy herbs (coriander, flat-leaf or curly parsley, dill, chives) 
1 can (400 g) chickpeas, drained, brine reserved  
3 Tbsp tahini
1 tsp pink salt and black pepper, to taste  

FOR THE REST 

½ cup plain yoghurt or (V) coconut yoghurt  
2 Tbsp tahini  
Pink salt and black pepper, to taste 
1 Tbsp olive oil  
Rosa or cherry tomatoes (yellow or red) 
½ cup canned chickpeas, drained 
2 eggs, poached or fried  
1 cup green falafel mixture  
Baby spinach leaves or leafy herbs of your choice  

Method

FOR THE GREEN FALAFEL MIXTURE

1. Heat the oil in a small pan over low heat and toast the sesame and cumin seeds (or ground cumin) for 1 minute. Set aside. 
2. Place the spinach leaves, chopped onion and herbs in a food processor and pulse for 5 seconds. 
3. Add the chickpeas and pulse to a crumb-like texture. Add the toasted seeds and pulse. 
4. Add the tahini and 2 Tbsp of reserved chickpea brine (known as aquafaba) and process until the mixture is just firm enough to shape into patties. (Add more brine or water if necessary.) Season to taste with salt and black pepper. If making ahead, place in a covered container in the fridge. 

FOR THE YOGHURT-TAHINI SAUCE  

1. Combine the yoghurt and tahini in a small bowl, adding 1-2 Tbsp water, if it seems too thick. Season with salt and pepper and set aside. 
2. Heat the olive oil in a small pan over medium-high heat and fry the tomatoes and chickpeas until warmed through and just taking on some colour. 
3. Poach or fry the eggs according to your preference. 
4. For each serving, spread 2-3 Tbsp of the yoghurt-tahini sauce on a plate. 
5. To make the ‘soil’, sprinkle over ½  cup of the green falafel mixture, then add the warm tomatoes and chickpeas, and top with an egg. 
6. Season to taste and garnish with baby spinach or leafy herbs. 

NOTE  

• Instead of tahini, combine the yoghurt with 2 Tbsp sesame oil or olive oil or mayonnaise. 

 

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Butternut flapjacks 

Serves 8 • Total Time 30 Min 

“This recipe is inspired by the gluten-free vegan flapjacks from Scheckter’s Raw Gourmet Health Food in Sea Point. I often crave them, but can’t always get there, so I created my own version of these ‘famous Cape Town flapjacks!’. For a breakfast treat, serve them with sliced bananas and strawberries, and top with vegan cream.”  

Ingredients

FOR THE FLAPJACKS  

1 cup cooked butternut  
1 can (400 ml) coconut cream 
½ cup sweetener of your choice  
2 ¼ cups gluten-free flour  
1 ½ Tbsp baking powder  
½ tsp salt  
Tahini, for serving
Maple syrup, optional, for serving
Chopped fresh dates, for serving Sesame seeds, for serving  

FOR THE VEGAN CREAM 

¾ cup sunflower seeds or cashew nuts  
1 can (400 ml) coconut cream 
4 Tbsp sweetener of your choice 
1 tsp vanilla essence  
½ tsp pink salt  

Method

FOR THE FLAPJACKS  

1. Blend the butternut flesh to a smooth purée. (If you don’t have a blender, mash with a fork until smooth.) 
2. Place the purée in a mixing bowl with the coconut cream and sweetener, and whisk until well combined. 
3. Sift in the flour, baking powder and salt and fold in. Be sure to mix thoroughly; the batter will be thicker than normal flapjack batter. 
4. Preheat a non-stick pan over medium-low heat. Spoon in 2 heaped Tbsp batter per flapjack, leaving space for them to spread. 
5. Cook for 3 minutes, then turn and cook the other side for 2-3 minutes, until golden. Keep the finished flapjacks warm while you make the rest. 
6. Serve the warm flapjacks with vegan cream [recipe below], tahini and maple syrup. Garnish with dates and sesame seeds. 

FOR THE VEGAN CREAM  

1. Blend the drained sunflower seeds, coconut cream, sweetener and vanilla essence until smooth. 

A note on butternut  

Roast a whole butternut and cool slightly before cutting in half, removing the seeds and scooping out the flesh. About 550g raw weight should yield 500g (2 cups) when cooked. Instead of butternut, use the same quantity of cooked pumpkin or orange sweet potato. They’ll taste just as good!  

R340, Penguin Random House  

Words by Sjaan Van Der Ploeg 
Photography: Amerae Vercueil  

The post Chef Amerae Vercueil talks about Food That Loves You Back appeared first on MyKitchen.

Delicious, budget-friendly and meat-free, this lentil falafel in cabbage cups checks all the boxes for the perfect healthy snack.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the lentil falafel
1 onion, finely chopped
1 garlic clove, grated
1 tbsp fresh ginger, grated
3 tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
For the salsa
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
To serve
1 cup plain yoghurt
8 cabbage leaves

METHOD
For the lentil falafel
1. Fry the onion, garlic and ginger in 1 tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning over halfway.
For the salsa
1. Mix all the ingredients together. Leave to stand for 20 minutes.
2. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

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

Looking for even more meat-free goodness? Check out these chickpea fritter and kimchi cabbage wraps next.

The post Lentil falafel in cabbage cups with fresh salsa appeared first on MyKitchen.

How do you like your eggs? We have to admit, these falafel Scotch eggs with a drizzle of sweet chilli sauce and served with some salad does it for us!

MAKES 6 // COOKING TIME 30 min

INGREDIENTS
8 eggs
Vegetable oil, to fry
2 onions, peeled and diced
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
400 g tin chickpeas, drained
150 g breadcrumbs
Handful fresh parsley
Handful fresh coriander
½ lemon, juice
1 tsp chilli sauce
Salt and pepper
½ cup flour

METHOD
1. Bring a pot of water to the boil and submerge 6 of the eggs. Boil for 5 minutes.
2. Remove from the pot and immediately submerge in ice water to stop cooking process. Cool completely before peeling.
3. Heat a little oil in a pan and fry the onions and garlic until translucent. Add the ground cumin and coriander.
4. Tip this mixture into a food processor. Add the remaining 2 eggs and all ingredients except the flour. Blitz until smooth.
5. Divide mixture into 6 balls. Flatten each one in the palm of your hand, place a boiled egg in the centre and wrap the mixture around it to enclose. Roll into a ball, then roll in flour to coat.
6. Heat a few cm oil over medium heat and fry the falafel Scotch eggs for 2–3 minutes, until crispy. Drain on paper towel.

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

Keen to go completely vegan for your snacks? Try our baked falafel with red pepper hummus and roast chickpeas.

The post These falafel Scotch eggs are the ultimate filling snack appeared first on MyKitchen.