In Chinese culture, long noodles symbolise longevity and a long life, especially when eaten without breaking them. This recipe’s noodles have nutty sesame flavours.

Garlic chilli & sesame lo-mein noodles

Serves 2

Ingredients

2 Tbsp (30ml) olive oil
1 onion, sliced
1 red pepper, sliced
4 cloves garlic, finely chopped
4cm ginger, peeled and grated
1 red chilli, deseeded and chopped + extra for garnish (optional)
1 packet (125g) sugar snap peas
¼ cup (60ml) teriyaki sauce
3 Tbsp (45ml) hoisin sauce
¼ cup (60ml) soy sauce
125g long egg noodles, cooked according to packet instructions
3 Tbsp (45ml) white sesame seeds, toasted
Handful coriander, to serve 

Method

1. Heat olive oil in a wok or deep pan over high heat. Stir-fry the onion and red pepper for about 4-5 minutes. 
2. Add garlic, ginger, chilli and sugar snaps. Sauté for another 5-8 minutes, tossing regularly. 
3. Add teriyaki-, hoisin-, and soy sauces. Turn off the heat. 
4. Toss the cooked egg noodles through the sauce and top with sesame seeds, coriander and extra chilli if you dare. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: 4 ways with 2-minute noodles 

The post Garlic, chilli & sesame lo-mein noodles appeared first on MyKitchen.

The potato guarantees a soft, moist crumb while the egg adds an irresistible richness. 

Cheesy garlic pull-apart potato bread

Serves 8-10

Ingredients

2 medium soft cooking potatoes, peeled and quartered 
1 cup (250ml) milk
½ cup (125g) butter 
Salt 
1½ cups (225g) cake flour 
1½ cups (225g) bread flour
2 eggs + 1 egg yolk
2 tsp (8g) sugar
1 sachet (10g) yeast

For the garlic butter 

1 bulb garlic
Olive oil 
½ cup (125g) melted butter
1 Tbsp chopped thyme
½ cup (60g) grated butter

Method

1. Boil potatoes in salted water until tender. 
2. Drain and place in a warm oven for 5 minutes to dry out.
3. Mash potatoes with milk, butter and 1 tsp (5ml) salt. 
4. Spoon into the bowl of a stand mixer fitted with a dough hook.
5. Add cake flour, bread flour, eggs, yolk, sugar and yeast. 
6. Mix for 5-8 minutes, or until dough pulls away from the sides. 
7. Cover and leave to proof in a warm place for about an hour or until doubled in size. 
8. To make the butter, cut the top off the garlic, drizzle with olive oil, wrap in foil and roast for 30 minutes at 180°C. 
9. Squeeze out the flesh and mix with melted butter, thyme and Cheddar. 
10. Preheat oven to 200°C. 
11. Line a baking tin or oven tray with baking paper. 
12. Tip dough onto a lightly oiled surface. Knock down dough and divide into four equal portions. 
13. Roll out dough into 10x20cm rectangles. 
14. Spread a third of the garlic butter over 3 of them.
15. Place them on top of each other, ending with the fourth unbuffered portion.
16. Cut into 4 pieces and turn each piece on its side (layers facing up). 
17. Arrange next to each other snugly in baking tin. Brush with leftover garlic butter and season with salt. 
18. Cover loosely with clingfilm and leave to rise for 15-20 minutes. 
19. Bake for 35-45 minutes or until golden. Serve warm.

Recipe & photographs courtesy of Fresh Living Magazine

The post Cheesy garlic pull-apart potato bread  appeared first on MyKitchen.

From gatherings to celebrations and everything in-between, amp up your meals with our favourite dips, along with some snacks to soak it all up.

Toum (Lebanese garlic sauce) 

Makes 1 cup 

The garlic flavour of this dip can seem spicy or overwhelming at first, but as the flavour moves, it falls away into a softer lemony zing. 

Ingredients

½ cup (about 65g) garlic cloves 
1 tsp salt 
1¼ – ½ cups canola oil
⅓ cup fresh lemon juice  

Method

1. Halve each garlic clove and, if present, remove the green root in the centre. 
2. Grate garlic on the small setting of your box grater. 
3. Add grated garlic and salt to a food processor with the salt and pulse for 2-3 minutes, scraping down every 20 seconds to ensure all the garlic is smooth.
4. Add 1 Tbsp oil and blend until incorporated, scraping down the sides of the bowl. 
5. Repeat with another tablespoon of oil, blending and scraping down until you’ve used 1 cup of the oil. 
6. Alternate pouring the lemon juice and oil in a thin steam while blending the mixture until both are finished. You should be left with a creamy, thick dip. 
7. Serve as a dip with chips, spread on tortillas to make wraps, lather on meat or dollop on mushrooms.

Good to know: This dip is unique in that the emulsifier is the garlic as opposed to the egg, like a mayonnaise. To start, the garlic cloves need to be completely blended into a smooth paste. Secondly, be patient and work slowly when blending the oil, a bit at a time. 

Mutabbal Shamandar (beetroot tahini dip) 

Makes about 3 cups 

The earthy beetroot shines when paired with nutty tahini while the lemon juice brightens the bowl! 

Ingredients

1kg beetroot 
3 Tbsp olive oil, + extra for drizzling 
2 tsp salt 
¼ cup lemon juice 
2 cloves garlic, minced
1 serrano chilli, seeds removed, chopped
½ cup tahini
3 Tbsp olive oil
1 Tbsp chopped parsley
2 Tbsp chopped dill
Handful pomegranate rubies 

Method

1. Preheat oven to 200°C and line a small baking tray with tinfoil. 
2. Scrub and wash beets, then peel and dice evenly into cubes. 
3. Generously coat beetroot in olive oil and salt, then place on your tray and cover. 
4. Roast for 1-1 ½ hours, until completely soft and easily sliced with a knife. Cool completely.
5. Add lemon juice, garlic and chilli to a blender and blitz until slightly chunky. 
6. Add tahini and pulse while drizzling in the olive oil. 
7. Add the cooled beetroot and blitz until it reaches your desired consistency. 
8. Decant into a serving bowl and drizzle with more olive oil, herbs and pomegranate

Cook’s note: Stir through a dollop or two of a double-cream yoghurt for a tangy pop of flavour 

Moroccan carrot dip 

Makes about 2½ cups 

This dip is filled with warming spices and a lovely hint of tahini.

Ingredients  

For the roast carrots 

1kg carrots, peeled and cut into rough chunks
3 cloves garlic
2 Tbsp olive oil
1 tsp cinnamon
½ tsp turmeric
¼ cup tahini 

½ lemon, zested and juiced
1 tsp cumin
½ tsp coriander
4 capers + extra for garnish 
2 Tbsp finely chopped parsley + extra for garnish
2 tsp grated ginger
1 Tbsp sugar
½ cup olive oil
Pinch salt 

Method

1. Preheat oven to 180°C. Line a baking tray. 
2. Place carrots on tray with garlic and drizzle with oil and seasonings. 
3. Roast for 1-11/2 hours until soft and caramelised. Cool completely. 
4. In a food processor, add remaining ingredients, except for the olive oil and salt.
5. Pulse to roughly combine, then slowly drizzle in oil until smooth. 
6. Add cooled carrots and pulse until smooth. 
7. Season to taste. 
8. Garnish with extra olive oil, capers and parsley.

By: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Spicy miso & brinjal dip

The post 3 Dips to serve at your next party  appeared first on MyKitchen.

Suit up (or rather armour up) with mineral and vitamin-rich ingredients such as garlic, ginger, turmeric and more to help keep the sniffles at bay. 

Powerhouse picks 

Keep your immune system strong with these nutrient-rich ingredients:  

Leafy greens 

Leafy green vegetables (such as spinach, Swiss chard and kale) are iron-rich and packed with vitamins C and E. These work together in keeping your body fighting fi t by acting as antioxidants. Add these veggies to your soups and stews, bulk up grain salads or blend together with avo, kiwis, pineapple and mango, or citrus and ginger to make a power-packed breakfast smoothie. 

Garlic 

Pungent and punchy, this immune-boosting bulb contains high concentrations of sulphuric compounds, which are thought to increase virus-fighting cells in your bloodstream. Chop or slice and add it to just about anything, or ferment the cloves in honey for an easy homemade cough remedy. 

Chilli 

Hot and happening, chillies are said to be high in vitamin C and A, both of which are vital to a well-functioning immune system. Capsaicin, the compound that gives chillies their heat, is thought to help combat phlegm and congestion. Just like garlic, you can ferment a variety of chillies in honey or use them to make a spicy condiment like chilli crisp. 

Citrus 

Lemons, limes, oranges and grapefruit all have one thing in common (besides being part of the citrus family) – they’re all teeming with vitamin C! These gems help your body produce more white blood cells (the soldiers that fight off infection).  

Turmeric  

This is a popular immune-boosting ingredient and is often deemed the superfood spice of choice for its anti-inflammatory properties. Turmeric’s level of curcumin, the compound that gives the root its orange-yellow hue, is believed to help lessen inflammation. Add it raw to your curries and stews, or add the powder to your morning coffee for a golden latté! 

Ginger 

Packed with the compound gingerol, this humble root is thought to be anti-inflammatory, which is known to help soothe sore throats. Enjoy a raw slice of ginger in tea to aid blocked sinuses, or add it to soups and broths. 

Words by: Gail Damon
Photography: Fresh Living Magazine 

The post Give your immune system a boost with these powerhouse ingredients appeared first on MyKitchen.

The humble potato is not only versatile, but inexpensive and can turn into a decadent meal in a flash! 

Layered potato bake 

Serves 4-6 

Take this up a notch and serve with dollops of cream cheese.  

Ingredients 

2 Tbsp soft butter 
2 cups cream 
3 cloves garlic, grated 
¼ punnet thyme, leaves picked 
½ cup grated parmesan, cheddar or mozzarella 
6 large soft cooking potatoes 
200g bacon or ham 
Handful fresh sage 

Method 

1. Grease a large baking dish with butter. 
2. Combine cream, garlic, thyme and half the cheese. 
3. Slice potatoes into ovals and set aside. 
4. Toss potatoes in cream mixture to coat well. 
5. Stack potato slices upright in a baking tray and tuck in bacon or ham and fresh sage. 
6. Pour over leftover cream mixture, cover with foil and bake at 180°C for 30 minutes. 
7. Remove foil, scatter with remaining cheese and bake for another 20-30 minutes 
8. Serve while hot.

Also read: Potato and leek soup with roasted nuts and cauliflower 

Cheesy garlic pull-apart bread 

Serves 4-6 

Swap out regular potatoes for sweet potatoes if you like. 

Ingredients 

2 medium soft cooking potatoes, peeled and quartered 
1 cup (250ml) milk 
½ cup (125g) butter 
1 tsp (5ml) salt 
1½ cups (300g) cake flour 
1½ cups (300g) bread flour 
2 eggs + 1 egg yolk 
2 tsp (10ml) sugar
1 sachet (10g) yeast 
Salt and milled black pepper 

For the cheesy garlic butter

1 bulb garlic
Olive oil 
½ cup (125ml) melted butter 
1 Tbsp (15ml) chopped thyme 
½ cup (60g) grated cheddar 

Method 

1. Boil potatoes in salted water until tender. 
2. Drain and place in a warm oven for 5 minutes to dry out. 
3. Mash potatoes with milk, butter and salt. 
4. Spoon into the bowl of a stand mixer fitted with a dough hook. 
5. Add cake flour, bread flour, eggs, yolk, sugar and yeast. 
6. Mix for 5–8 minutes, or until dough pulls away from the sides. 
7. Cover and leave to proof in a warm place for about an hour, or until doubled in size. 
8. To make the butter, cut the top off the garlic, drizzle with olive oil, wrap in foil and roast for 15 minutes at 180°C. 
9. Squeeze out the flesh and mix with melted butter, thyme and cheese. 
10. Preheat oven to 200°C. 
11. Line a baking tray with baking paper. 
12. Tip dough out onto a lightly oiled surface. Knock down dough and divide into 4 portions. 13. Roll out the portions into 10cmx20cm rectangles.
13. Spread a third of the butter mixture on three portions of the dough. 
14. Place them on top of each other, ending with the fourth unbuttered layer. 
15. Cut into four pieces and turn each piece on its side. (layers facing upwards). 
16. Arrange snugly next to each other in a baking tin, brushing with garlic butter and season well. 
17. Cover with clingwrap and leave the bread to rise for 15-20 minutes. 
18. Bake for 30-40 minutes. Serve hot.

Potato-base pizza 

Serves 4 

Cut the cost and top with cheddar, over shredded chicken or beef. 

Ingredients  

3-4 medium potatoes, washed and thinly sliced 
2 Tbsp (30ml) olive oil 
Salt and milled pepper 
2 Tbsp (30ml) tomato paste
3 Tbsp passata sauce or any other tomato-based sauce 1 cup mozzarella, grated
Handful kalamata olives 4 slices ham Wild rocket and fresh basil, for serving. 

Method 

1. Preheat oven to 200°C. 
2. Arrange potatoes in a circle, overlapping the edges to form a 25cm base.
3. Drizzle with oil and season. 
4. Bake for about 12-15 minutes or until parcooked. 
5. Mix together tomato paste and passata and spread over base, leaving a ½cm edge. Top with cheese and olives. 
6. 6. Return to oven and bake for another 10 minutes or until the cheese melts. 
7. Top with ham, rocket and basil. Serve immediately.

Potato dippers with blue cheese sauce 

Serves 6 

More than just a fancy side, they’re a great snack, too!. 

Ingredients 

For the sauce

½ cup blue cheese 
½ cup plain double cream yoghurt 
¼ cup tangy mayonnaise 
Salt and milled black pepper  

For the dippers

1 packet (1kg) baby or medium potatoes
1 packet (200g) streaky bacon, halved lengthways (optional) 
1 cup (80g) finely grated Parmesan 
10 fresh sage leaves 
3 Tbsp olive oil
Salt and milled black pepper

Method 

1. Preheat oven to 200°C. 
2. Blitz together the blue cheese, yoghurt, mayo and season. Set aside.
3. Bring a pot of salted water to the boil and par-cook potatoes for 13-18 minutes. 
4. Drain and cool in cold water for 5-10 minutes. 
5. Place the potatoes on a baking tray and press them down with the back of a spoon or mug to ‘smash’ them. 
6. Wrap the potatoes with the streaky bacon, if using.
7. Sprinkle the potatoes with parmesan and sage leaves. Drizzle with oil and season. 
8. Bake for 15-20 minutes or until golden. Serve dippers with sauce on the side.

Also read: Shepherd’s pie with a cheesy potato topping

Words by: Chad January 
Photographs: Fresh Living Magazine 

The post 4 ways to turn the humble potato into meal appeared first on MyKitchen.

There’s no better way to kick off the social season than a gathering and some quick bites! Serve up any of these 8 dips with fresh veggies, crackers or chips to keep everyone deliciously satisfied. 

Each serves 4-6 as a side

Roasted garlic and cauliflower dip

Ingredients 

1 halved cauliflower head
halved garlic bulb
3 Tbsp olive oil
2 tsp cumin seeds
1 cup smooth cottage cheese
2 Tbsp each of chopped fresh mint, parsley and dill 

Method 

1. Drizzle 1 halved cauliflower head and a halved garlic bulb with 3 Tbsp olive oil and 2 tsp cumin seeds. 
2. Enclose garlic in tin foil with extra olive oil and salt. 
3. Roast the veggies at 200°C until tender and caramelised. 
4. Squeeze garlic out of its skin and mash together with cauliflower until smooth. 
5. Stir through cup smooth cottage cheese and 2 Tbsp each of chopped fresh mint, parsley and dill. Season and serve. 

Lemony whipped feta and cucumber

Ingredients 

3 discs (50g each) feta
2 cups plain yoghurt
1 cup finely diced cucumber
Zest and juice of 1 lemon
Milled black pepper. 

Method 

1. Blitz together 3 discs (50g each) feta and 2 cups plain yoghurt. 
2. Add cup finely diced cucumber, zest and juice of 1 lemon and season with milled black pepper. 
3. Stir to combine and serve. 

Also read: Make cucumber your unsung summer hero

Carrot and chickpea dip  

Ingredients 

300g baby carrots
1 can (410g) drained and rinsed chickpeas
A splash of lemon juice
2 Tbsp plain yoghurt
3 Tbsp tahini 

Method 

1. Place 300g baby carrots onto a baking tray, drizzle with oil and season. 
2. Roast at 180°C for 20-25 minutes or until cooked through. Blitz together carrots and 1 can (410g) drained and rinsed chickpeas. 
3. Stir in a splash of lemon juice, 2 Tbsp plain yoghurt and 3 Tbsp tahini. Season and serve. 

Creamed blue cheese

Ingredients 

1 cup crumbled blue cheese
1 cup plain yoghurt
1 cup sour cream
1 spring onion, sliced
1 Tbsp lemon juice
Salt and milled black pepper
Crispy bacon bits (optional)  

Method 

1. Blitz together 1 cup crumbled blue cheese with cup plain yoghurt and cup sour cream.  
2. Stir through 1 sliced spring onion, 1 Tbsp lemon juice and season. 
3. Serve topped with finely chopped crispy bacon bits, if you like. 

Cheat’s paprika aioli

Ingredients 

3 cloves roasted garlic
2 tsp smoked paprika
1 cup mayonnaise
Salt and milled black pepper
lemon juice 

Method 

1. Mix 3 cloves roasted garlic and 2 tsp smoked paprika with 1 cup mayonnaise. 
2. Season with salt and milled black pepper, then add a squeeze of lemon juice before serving. 

Simple guacamole

Ingredients 

2 avocados, sliced
Juice of 1/2 a lemon
1 disc (50g) of crumbled feta
1 deseeded and finely chopped chilli
Salt and milled black pepper  

Method 

1. Mash together two sliced avocados with a fork. 
2. Stir through juice from 1/2 a lemon, 1 disc (50g) of crumbled feta and 1 deseeded and finely chopped chilli. 
3. Season with salt and milled black pepper, and serve. 

Quick tzatziki

Ingredients 

1 cups double-cream yoghurt
Zest and juice of lemon
1 grated garlic clove
1 Tbsp olive oil
1 Tbsp chopped dill
1 Mediterranean cucumber, grated
Drizzle of olive oil
Coriander seeds, toasted
Salt and milled black pepper 

Method 

1. Combine 1 cups double-cream yoghurt, zest and juice of lemon, 1 grated garlic clove, 1 Tbsp olive oil and 1 Tbsp chopped dill in a bowl. 
2. Squeeze out and discard the excess water from 1 grated Mediterranean cucumber and add to the tzatziki. 
3. Finish with a drizzle of olive oil and sprinkle of toasted coriander seeds, salt and milled black pepper. 

Sour cream pesto 

Ingredients 

2 cups sour cream
1 cup basil pesto
Zest of 1 lemon
Fresh basil leaves, for serving
Parmesan (optional)  

Method 

1. Combine 2 cups sour cream and cup basil pesto in a bowl with the zest from 1 lemon. 
2. Serve topped with fresh basil leaves and a grating of Parmesan, if you like.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Serve your fresh fruit with these fun dips 

The post 8 crowd-pleasing dazzling dips appeared first on MyKitchen.