This coconut and buckwheat porridge with zesty strawberries will have you bouncing out of bed every morning. Even on weekends… It’s that good!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
1 cup coconut milk, plus extra to serve
1 cup water
1 tsp vanilla essence
Pinch salt
½ cup buckwheat, toasted and ground
2 tbsp honey
1 cup strawberries, sliced
1 orange, zest and juice
2 tbsp sugar

METHOD
1. Bring the coconut milk, water, vanilla and salt to a gentle simmer.
2. While stirring, add the buckwheat and honey. Turn the heat down, cover the pot and cook for 10 minutes, until the porridge is soft and creamy.
3. Mix the strawberries, orange zest and juice, and sugar. Leave for 5 minutes.
4. Serve the porridge topped with zesty strawberries and extra coconut milk.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

The post Coconut and buckwheat porridge with zesty strawberries appeared first on MyKitchen.

Skip the fast food and opt for making your own crispy chicken right at home. Pair this dish with some home-made sweet potato wedges for extra deliciousness!

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the sweet potato wedges
2 tbsp cornflour
2 tsp curry powder
1½ tsp garlic powder
3 sweet potatoes, cut into wedges
2 tbsp olive oil
For the crispy chicken
8 skinless chicken pieces
1 egg
2 tbsp milk
¾ cup cornflakes crumbs
1 tsp paprika
1 tsp chicken stock powder
1 tsp mixed dried herbs
For the guacamole
1 avocado
½ cup coriander
1 green chilli, chopped
1 garlic clove, grated
2 tbsp lime juice

METHOD
For the sweet potato wedges
1. Preheat oven to 200°C.
2. Mix the cornflour, curry powder and garlic together. Toss through the wedges.
3. Arrange them in a single layer on a lined baking tray. Drizzle with olive oil.
4. Bake for 30–35 minutes, tossing halfway through, until cooked through and crispy on the edges. Season.
For the crispy chicken
1. Season the chicken.
2. Whisk the egg and milk together. In a separate bowl, mix together the cornflake crumbs, paprika, stock powder and herbs.
3. Dip the chicken pieces into the egg mix and then the crumbs.
4. Arrange on a lined baking tray and drizzle with olive oil. Bake for 40 minutes, until cooked.
For the guacamole
1. Add all the ingredients to a food processor and blend until smooth. Season to taste.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

The home-made takeout doesn’t end here – check out this sweet and sour pork next!

The post Crispy chicken with sweet potato wedges appeared first on MyKitchen.

With only four ingredients, these yummy little lasagne cups are quick and easy to make and work perfectly for little lunch snacks or a light supper.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
2 sheets lasagne, parboiled and halved
200 g Bolognese sauce
100 g mozzarella, grated
30 g parsley, chopped

METHOD
1. Preheat oven to 180°C and line 4 holes of a muffin tray.
2. Layer ingredients: lasagne sheet, Bolognese and cheese.
3. Bake for 20 minutes. Garnish with parsley.

The post Lasagne cups appeared first on MyKitchen.

We know work and school lunches can be a monotonous pain, and that’s why we’re always here to bring you quick, creative ideas to keep things interesting. These meatball wraps are one of our personal favourites!

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 wraps, toasted
¼ cup yoghurt
200 g meatballs, fried
50 g Medjool dates, halved
1 tbsp chopped parsley

METHOD
1. Spread the wraps with the yoghurt
2. Add the meatballs and scatter the dates and parsley on top.

The post Middle Eastern meatball wraps appeared first on MyKitchen.

This flavour-packed and low kilojoule comfort food fish curry is one of our favourite recipes. Make it for dinner this weekend, and don’t forget to consult WWF-SASSI’s green list to make sure you are shopping for fish sustainably.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 tbsp coconut oil
½ onion, peeled and chopped
3 cloves garlic, peeled and crushed
1 tbsp ginger, peeled and finely chopped
1 small red chilli, seeded and finely chopped
2 tbsp medium curry powder
½ tsp yellow mustard seeds
½ tsp fennel seeds
600 ml coconut milk
1 tbsp sugar
300 g hake fillets (or other white fish), cut into 5 cm pieces
1 lime, juice
Salt and pepper

METHOD
1. Heat the oil in a pot. Fry the onion, garlic, ginger and chilli for 3–4 minutes. Add the curry powder, and mustard and fennel seeds, and cook for 3 minutes, until the onion is soft.
2. Add coconut milk and sugar and bring to the boil. Lower the heat and simmer for 5 minutes, until sauce is slightly reduced.
3. Add the fish fillets and cook for another 10–12 minutes, until just done.
4. Season with lime juice, salt and pepper.

The post Quick fish curry appeared first on MyKitchen.

There is no combination like that is basil, mozzarella and tomatoes. Put them all together with a few chicken breasts and you have a warm summer supper recipe that you’ll go back for time and time again, so be sure to bookmark our caprese chicken recipe, you’re going to need it.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
4 chicken breasts, sliced widthways
1 tbsp olive oil
1 tsp balsamic vinegar
100 g mozzarella, sliced
1 cup rosa tomatoes, halved
Handful basil

METHOD
1. Fry the chicken breasts in the oil and vinegar.
2. Place some mozzarella on top of each chicken breasts and continue to cook until the cheese has melted.
3. Scatter with tomatoes and basil, and serve.

The post Caprese chicken appeared first on MyKitchen.