This version of French toast will soon become a household favourite. Serve with bacon, roasted beans or curry. 

Sesame-fried eggs with herbed French toast

Serves 4 

Ingredients

4 large eggs
½ red onion, finely diced
1 red chilli, finely minced
½ tsp turmeric
½ tsp salt
10g parsley, finely chopped + extra for garnish
1 cup milk
4 slices day-old white bread
Ghee, for frying
100g Rosa tomatoes, halved

For the sesame fried eggs: 

3-6 Tbsp vegetable oil
¼ cup mixed sesame seeds
4 eggs 

 Method

1. Combine eggs, onion, chilli, turmeric, salt, parsley and milk in a deep plate. 
2. Add 3 Tbsp ghee to a pan over medium heat.
3. Soak each bread slice in the mixture, turning after 10 seconds.
4. Add bread to the pan, spooning on some extra onion pieces from the custard, and fry until golden, about 2-3 minutes a side. 
5. Remove and cool on kitchen towel to drain. 
6. Add another 2 Tbsp of ghee and repeat frying with the remaining slices of bread, coating each with extra onion and parsley if needed. 
7. Quick-fry the tomatoes in the same hot pan for 1 minute until blistered, remove. 
8. Add oil to a clean pan over high heat.
9. Crack one egg into the pan, then scatter sesame seeds along the edges.
10. Cook until fried to your liking, then remove and repeat with three more eggs. 
11. Serve sesame fried eggs on French toast topped with tomatoes and extra parsley. 

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Sesame-fried eggs with herbed French toast appeared first on MyKitchen.

Whether you’re channeling your inner Julia Child or just here for the cheese, these French-inspired dishes are perfect for Bastille Day on 14 July. 

French toast Croque madame  

Serves 4 // Cooking time: 20 minutes 

Ingredients 

4 eggs
3 Tbsp milk or cream
Salt and pepper
8 slices bread
2 Tbsp vegetable oil 

For the béchamel 

2 Tbsp butter
2 Tbsp flour
1 tsp Dijon mustard
Salt and pepper
1½ cups milk  

To assemble 

4 slices ham
4 eggs, poached
Rocket (to serve) 

Method 

For the French toast 

1. Whisk together the eggs, milk or cream, salt and pepper. Dip each slice of bread in the egg mixture until it is evenly soaked.
2. Heat the oil in a pan over medium heat.
3. Fry the bread for 2–3 minutes on each side until golden brown.

For the béchamel 

1. Melt the butter in a heavy-based pot, then remove from the heat and stir in the flour, mustard, salt and pepper until smooth.
2. Gradually add the milk, stirring until the sauce is smooth. Return the pot to the hob over low heat for 5 minutes until the sauce has thickened.

To assemble 

1. Sandwich a slice of ham and a poached egg between two slices of French toast and top with béchamel.
2. Grill for 5 minutes until the béchamel is bubbling and golden. Serve with rocket.

Easy-to-make French tartiflette 

Serves 10  // Total time: 40 minutes 

Ingredients

1.7kg potatoes, peeled 
500g diced bacon 
¼ cup butter 
1½ onions, thinly sliced
2 garlic cloves, minced 
⅓ cup white wine 
1 cup sour cream 
2½ cups cream 
500g Brie cheese, sliced
Sea salt
Freshly ground pepper 

Method 

1. Preheat the oven to 180ºC. Place the potatoes in the pot and cover with water. Bring to a boil over medium heat and cook for 10–15 minutes or until potatoes are easily pierced with a knife but not falling apart. Remove from the heat, drain, and set aside until cool enough to handle. Cut the potatoes into 1 cm rounds and set aside.
2. Heat a pan over a high heat. Cook the bacon until browned. Drain the bacon and set aside. Lower the heat to a medium heat and in the same pan add the butter. Add the onion and garlic and cook for 5 minutes until golden brown. Add the bacon and wine and cook for another 5 minutes, stirring occasionally.
3. Combine the sour cream and cream together in a bowl. Add the bacon and potatoes and mix to coat.
4. Place half of the potato mix in a 2-litre ovenproof dish. Spread half the cheese slices on top of the potato. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Season and serve hot.

Styling: Jezza-Rae Larsen, Sjaan van der Ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za 

Boeuf Bourguignon 

Serves 6–8  // Total time: 3 hour 15 minutes 

Ingredients 

2 Tbsp olive oil 
200g bacon, roughly chopped 
1½kg stewing beef, cut into chunks 
1 carrot, peeled and sliced 
1 onion, finely chopped 
6 garlic cloves 
2 Tbsp flour 
8 baby onions 
1 cup red wine 
3 cups beef stock 
2 Tbsp tomato paste 
3 Fresh thyme sprigs, finely chopped 
2 Tbsp fresh parsley, finely chopped 
2 bay leaves 
2 Tbsp butter 
175g small white or brown mushrooms, halved or whole  

Method 

1. Preheat oven to 180°C. 
2. Heat the oil in a large Dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushrooms to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.

Classic crème brûlée 

Serves 8// Cooking time: 15 minutes // Chill time: 2 hours 

Ingredients 

1L cream
1½ cups sugar
4 egg yolks
1 vanilla pod (seeds removed) or 2 tsp vanilla essence
2½ sachets (25 g) gelatine 

Method 

1. Whisk together cream, 1 cup sugar, egg yolks and vanilla in a large pot.
2. Cook over low heat, stirring constantly, until mixture comes to a light simmer.
3. Sprinkle the gelatine over the mixture. Cook over medium heat, whisking, until combined.
4. Pour into a 20cm tart dish and place in the fridge to set for 2 hours.
5. To serve, sprinkle remaining ½ cup sugar over the top and use a blowtorch to melt it until golden and crisp (or place it briefly under the grill).

The post French-inspired dishes to celebrate Bastille Day  appeared first on MyKitchen.

We only used the top half of the loaf for our French toast. Use the remaining half if you are making a double batch of mixture, or save for sandwiches.  

Tiramisu french toast

Serves 6-8  

Ingredients

1 loaf brioche or butter bread
1½ cups (375ml) milk
¼ cup (60ml) strong coffee
4 eggs
¼ cup (50g) brown sugar
1 tsp (5ml) vanilla extract
Cocoa powder, for dusting

For the mascarpone cream

¼ cup (60ml) double cream
1 tub (250g) mascarpone
¼ cup (30g) icing sugar
1 tsp (5ml) vanilla essence

Method

1. Preheat oven to 180°C.  
2. Cut bread loaf in half widthways. Set the bottom section aside for another use.  
3. Slice top half into 1cm slices (about 11-12), then divide all slices into two. 
4. In a bowl whisk together milk, cooled coffee, eggs, sugar and vanilla extract.  
5. Place a round 20cm oven-safe dish on your work surface.  
6. Dip both sides of each piece of bread into the milk mixture, working quickly to avoid it getting too soggy.  
7. Arrange slices in your dish and pour excess liquid into the base.  
8. Bake for 20 minutes, until tops of the bread are crispy.  
9. Combine mascarpone ingredients and set aside. (The runny mixture will thicken after a few minutes.)  
10. Dollop scoops of mascarpone onto French toast and finish with a dusting of cocoa powder. Serve immediately. 

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons 

The post Tiramisu french toast appeared first on MyKitchen.

Keep the rest of your Janu-worry meals budget friendly, light and low stress with these delicious meat-free recipes 

Savoury French toast with chakalaka and baked beans 

Serves 4 // Cooking time 20 minutes 

Ingredients  

4 eggs
½ cup milk
2 sprigs thyme, chopped
1 loaf sliced wholewheat bread
1 tin chakalaka
1 tin baked beans
Handful parsley 

Method 

1. Whisk together the eggs, milk and thyme, and season well with salt and black pepper.
2. Heat some oil in a pan over medium heat and dip each slice of bread into the egg mixture.
3. Fry the bread slices for 5 minutes on each side and set aside on paper towel.
4. Mix together the chakalaka and baked beans and serve with the French toast. Garnish with fresh parsley.

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

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 

Pea and cauliflower frittata 

Serves 4 // Cooking time 40 minutes 

Ingredients 

1 cauliflower, broken into florets
Salt and black pepper
250g frozen peas
6 eggs
2 slices stale white bread, grated
½ cup milk
¼ cup mayonnaise
¼ cup mint
100g cheddar, grated
1 tsp cumin
Olive oil, to grease
Mint, to garnish 

Method 

1. Boil the cauliflower in a pot of salted water for 5–8 minutes, until just tender. Add the peas at the last minute, then drain.
2. Beat the eggs in a bowl, then stir in the breadcrumbs, milk, mayonnaise, mint, half of the grated cheese and the cumin. Stir in the cauliflower and peas, and season with salt and pepper.
3. Grease a non-stick, ovenproof pan and pour in the mixture. Top with the rest of the cheese.
4. Preheat the grill. Cook over low heat for 10–15 minutes until almost set.
5. Place under the grill until golden on top. Cut into wedges, garnish with mint and serve.

Chickpea Bunny Chow with Mango Atchar 

Serves 4 // Cooking time 25 minutes 

Ingredients 

3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander 

Method 

1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto 

Also read: Time-Saving And Budget-Friendly Family Meals

The post 4 meat-free meals for the rest of Janu-worry  appeared first on MyKitchen.

Mushrooms not only pack an umami punch, but they’re also low in calories and full of fibre, potassium, and vitamin C. Here are the basics: 

Choose mushrooms with a full-bodied shape, smooth caps and no bruises or discoloration. Skip any that have a slimy appearance and soft texture. 

Before using, give the mushrooms a scrub with a clean damp cloth to remove dirt. Don’t rinse them: mushrooms are very absorbent so all that water will end up in your pan as extra liquid.  

Cooking Tips 
– Fry at a high heat with a generous glug of water, oil or butter to create that golden sear.
– Patience is key here. When frying, stir them as little as possible to encourage them each to caramelise for an added depth of colour and umami flavour.
– Fry the mushrooms in small batches so that each one gets a chance to brown evenly, cook through and make their own mark on your meal. 

Oven-baked polenta with mushrooms and tomato 

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan. 

Ingredients

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Baked mushroom arancini 

Makes 18-20 

Save time and deep-fry each arancini in hot oil for about 3-4 minutes. 

Ingredients

2 Tbsp olive oil
2 cloves garlic, chopped
1 punnet (250g) white button mushrooms, chopped
2 cups cooked risotto
3 Tbsp chopped fresh parsley or thyme
Salt and milled pepper
1 cup flour
2 eggs, whisked
1 cup panko or regular breadcrumbs  

For serving 

Dipping sauces (such as mustard or fresh tomato sauce)
Fresh parsley or thyme 

Method

1. Heat oil in a large pan and fry garlic and mushrooms for about 3-5 minutes. Set aside to cool.
2. In a large bowl, combine mushroom and garlic, cooked risotto and fresh herbs. Season.
3. Shape mixture into golf-sized balls and chill in the fridge for about 30 minutes.
4. Coat each ball in flour, then dip into egg wash and finally in breadcrumbs.
5. Preheat oven to 180°C.
6. Place arancini onto a greased and lined baking tray in a single layer.
7. Bake for about 15-18 minutes or until they are golden and heated through.
8. Serve while hot with your favourite dipping sauce and scattered with fresh herbs.

Mushroom, asparagus and pea tart 

Serves 4 

Make these in smaller round tart tins for your next brunch or afternoon tea soirée.  

Ingredients

1 roll puff pastry, defrosted
1 tub cultured cream
2 tsp wholegrain mustard
2 Tbsp chopped fresh parsley or coriander
Salt and milled pepper
1 bunch asparagus tips, trimmed
1 punnet (250g) white button mushrooms, sliced
½ cup frozen peas
3 Tbsp melted butter 

Method

1. Preheat oven to 200°C.
2. Roll pastry out onto a lightly floured surface to about 2mm thick.
3. Press the pastry into a greased 23cm rectangular loose-bottomed tin. Gently prick the base with a fork.
4. Combine crème fraîche, mustard and herbs. Season well.
5. Spread mixture over pastry base and bake for 10 minutes.
6. Add asparagus and mushrooms, then bake for 15-20 minutes and remove from the oven. Season.
7. Scatter with peas, drizzle with butter and return to the oven for another 5-8 minutes.
8. Slice and serve while warm.

Mushroom, corn and sundried tomato French toast 

Serves 4 

Swap out ciabatta for farm-style loaf, sourdough or regular white bread if you like. 

Ingredients

Glug olive oil
1 punnet (250g) white button mushrooms, sliced
1 Tbsp butter
3-5 sprigs fresh thyme
8 thick slices ciabatta
¼ cup plain cream cheese
½ can corn kernels, drained
½ packet (125g) sundried tomatoes, drained and chopped
8 large eggs, whisked
¼ cup milk
2 Tbsp chopped fresh parsley
Salt and milled pepper
Canola oil for frying 

Method

1. Heat oil in a large pan and sauté mushrooms for 3-5 minutes.
2. Add butter and thyme, and fry for another 2 minutes. Remove and set aside.
3. Place 4 slices of ciabatta onto a chopping board and spread each slice with cream cheese.
4. Divide cooked mushrooms, corn and sun dried tomatoes between each slice.
5. Top with remaining ciabatta slices to enclose and form a sandwich, pressing down to secure the filling
6. Whisk together eggs, milk and parsley until combined. Season well.
7. Heat oil in a large pan.
8. Carefully dip each sandwich into egg mixture, making sure to coat evenly and fry for about 3-4 minutes per side until golden.
9. Slice and serve immediately.

Words by: Chad January
Photographs: Recipes & Styling: Fresh Living Magazine 

The post 4 delicious ways with mushrooms appeared first on MyKitchen.

Editor Chad January is calling all spouses and little chefs! Treat Mom to this easy-to-make breakfast classic this Mother’s Day  

Basic French Toast 

Serves 2 Total Time 15 Min 

Ingredients

½ cup milk
4 eggs, whisked 
1 tsp vanilla essence 
4 slices regular white bread  
oil or butter, for frying  

Chef’s Tip
Ciabatta, sourdough, Ouma bread, rye and kitka all make great alternatives to regular sliced white bread.  

Method

1. Whisk milk, eggs and vanilla in a large bowl until combined. 
2. Dip bread into egg mixture and allow to soak for about 30 seconds. 
3. Heat oil or butter in a large pan and fry French toast in batches for 3-4 minutes per side until golden. 
4. Drain on paper towel and serve with toppings of your choice. 

1. Sugar And Spice 

Combine ¼  cup sugar with 2 tsp ground cinnamon and sprinkle over French toast. Drizzle with honey or maple syrup just before serving.  

2. The OTT Toastie 

Fry one side of each of the two slices of French toast until golden. Place slices, fried-side up, onto a chopping board. Cover one slice with chopped ham, a sprinkle of herbs and grated cheddar or mozzarella. Sandwich with remaining slice and return to pan. Cook until golden and the cheese has melted.   

3. Apple Crumble

Lather Caramel Treat onto French toast, top with slices of apple and sprinkle with chopped pistachios or almonds.  

4. Berry Delicious

Whisk together ½ cup mascarpone or cream cheese, 3 Tbsp icing sugar and ½  tsp vanilla essence until smooth. Dollop onto French toast and top with fresh berries and mint sprigs.  

5. Breakfast Of Champion

Top French toast with crispy bacon and soft-poached eggs, sprinkle with basil, and drizzle with honey.  

6. The Chocolate 

Cut a slit into the side of two thick slices of bread and fill with 2-3 tsp chocolate spread. Dip bread into egg mixture and fry until golden. Serve with a drizzle of honey or dusting of icing sugar. 

Please note, kids can dip bread and get creative with toppings – but leave the frying to the adults. 

The post A Mother’s Day Treat From Spouses And Little Chefs appeared first on MyKitchen.