There’s no reason to skimp on delicious with LANCEWOOD’s guilt-free Cottage Cheese. Whether you’re making a showstopper sandwich or a simple one, our Cottage Cheese is the perfect spread for bread.

SERVES 2 // TOTAL TIME 15 MIN

Ingredients

1 tub LANCEWOOD® Lactose Free Low Fat
Smooth Plain Cottage Cheese
2 Tbsp fresh coriander
Pinch chilli flakes
Salt and freshly ground black pepper
½ cup cooked chicken, shredded
1 Tbsp wholegrain mustard
1 Tbsp fresh parsley
4 slices ciabatta, toasted
1 Mediterranean cucumber ribbons
Handful cherry tomatoes, halved
1 avocado, sliced

Method

1. In a bowl, combine the cottage cheese, coriander and chilli flakes and mix together. Season well.
2. Mix the chicken, mustard and parsley together. Season well.
3. Spread the cottage cheese mixture on each slice of ciabatta.
4. Top two slices with the chicken mixture, cucumber, tomatoes and avocado.
5. Close the sandwich and enjoy!

DID YOU KNOW?
Delicious and versatile, LANCEWOOD’s Lactose Free Cottage Cheese is low in fat and a great source of protein, ideal for adding a healthy and tasty twist to any meal. A lactase enzyme is added to breakdown the sugar (lactose) naturally found in milk so that lactose intolerant people can also enjoy LANCEWOOD’s delicious Cottage Cheese.

RECIPE: CHAD JANUARY
PHOTOGRAPH: ZHANN SOLOMONS

The post Gourmet Chicken and Cheese Ciabatta with Lancewood appeared first on MyKitchen.

You can go all-out gourmet with this beef Wellington by coating the beef in foie gras or veganise it with a filling of mushrooms and lentils.

SERVES 10 // COOKING TIME 45 min

INGREDIENTS
500 g portabellini mushrooms, finely chopped
⅓ cup Port
½ onion, finely chopped
1 garlic clove, finely chopped
2 tbsp thyme
500 g baby spinach
800 g beef fillet, trimmed
2 tbsp English mustard
1 roll puff pastry
3 egg yolks
1 tsp water
Pinch sea salt

METHOD
1. Heat some olive oil in a pan and fry the mushrooms until the liquid has cooked away, about 20 minutes.
2. Add the Port and simmer for 5–10 minutes, until the liquid is absorbed.
3. Heat some more olive oil in a separate pot and sauté the onion, garlic and thyme until soft. Add this to the mushrooms, then remove from the heat and set aside.
4. Place the spinach in a colander. Pour boiling water over it, then immediately pour over cold water to stop the cooking. Squeeze out as much moisture as possible. Lay the leaves flat between clean tea towels. Set aside.
5. Season the beef well with salt and pepper and sear in a very hot pan for about 3 minutes. Brush with mustard and set aside.
6. Roll the pastry out on a lightly floured surface. Cut into a 35 × 45 cm rectangle. Lay out on a lined baking tray and rest in the fridge.
7. Arrange the spinach in an even rectangle on a layer of cling film. Top with an even layer of the mushroom mixture. Lay the beef fillet across it horizontally.
8. Using the cling film to help you, roll up the beef with the spinach as tight as possible. Wrap and seal in the cling film, and freeze for 30 minutes.
9. Whisk yolks and water, brush over rested pastry.
10. Remove the cling film from the beef roll and lay it down on the pastry, 5 cm from the edge. Roll it up tightly in the pastry, trim the edges and press down the seam to seal. Crimp the edges closed and cut away any excess pastry. Brush all over with egg wash.
11. Refrigerate for 1 hour, then brush with more egg wash and sprinkle with sea salt.
12. Preheat oven to 200ºC. Bake for 40–45 minutes, until golden brown all over. Allow the beef Wellington to rest for at least 20 minutes before slicing and serving.

Recipe: Nicola Naudé
Styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Speaking of beef and pastry – this beef and leek pie is another favourite.

The post Traditional English beef Wellington with mushroom-Port stuffing appeared first on MyKitchen.

Serve this gourmet shakshuka with fresh coriander, lime wedges and toast or crusty bread for the ultimate breakfast spread for two.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
1 onion, finely chopped
2 red peppers, thinly sliced
3 garlic cloves, minced
1½ tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
½ tbsp red-wine vinegar
2 tbsp tomato paste
1 tin chopped tomatoes
3 tbsp chopped parsley
4 eggs
½ cup feta, crumbled

METHOD
1. Preheat oven to 200°C.
2. Heat some olive oil in an oven-proof pan over medium-high heat. Add the onions and red pepper and fry for 6–7 min.
3. Add the garlic and spices and fry for another 2–3 minutes.
4. Add the vinegar and tomato paste and cook for 1–2 minutes.
5. Add the chopped tomatoes and parsley. Season well with salt and pepper.
6. Make 4 wells in the mixture and crack an egg into each.
7. Sprinkle with feta and bake in the oven for 10 minutes, until the eggs are done.

Recipe: Chiara Turilli
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

If you’re big on breakfast feasts, you simply won’t be able to get enough of our traditional English flatbreads for brekkies too!

The post Vegetarian gourmet shakshuka for two appeared first on MyKitchen.

A braai just wouldn’t be complete without hoards of garlic bread. That’s why we’re introducing you to three gourmet recipes perfect for your next shindig.

SERVES 6–8 // COOKING TIME 20 min, each

Olive & feta garlic bread

INGREDIENTS
125 g butter, at room temperature
3 tbsp olive pesto
2 wheels feta
2 garlic cloves
1 baguette

METHOD
1. Blitz together butter, pesto, feta and garlic until smooth.
2. Make slices in the baguette, without cutting all the way through.
3. Spread a generous amount of butter between the slices.
4. Wrap the baguette in foil and braai for 10–12 minutes, until the butter has melted and the bread is toasted.

Thai-style ginger & coriander garlic bread

INGREDIENTS
125 g butter, at room temperature
½ cup coriander
2 garlic cloves
2 cm ginger
1 red chilli
1 baguette

METHOD
1. Blitz together the butter, coriander, garlic, ginger and chilli until smooth.
2. Make slices in the baguette, without cutting all the way through.
3. Spread a generous amount of butter between the slices.
4. Wrap the baguette in foil and braai for 10–12 minutes, until the butter has melted and the bread is toasted.

French-inspired blue cheese garlic bread

INGREDIENTS
125 g butter, at room temperature
100 g blue cheese
2 garlic cloves
1 baguette

METHOD
1. Blitz together butter, cheese and garlic until smooth.
2. Make slices in the baguette, without cutting all the way through.
3. Spread a generous amount of butter between the slices.
4. Wrap the baguette in foil and braai for 10–12 minutes, until the butter has melted and the bread is toasted.

For dessert, try one (or all three) of these delicious sweet stuffed baguette combos:
1. Banana, Nutella and marshmallows
2. Dried apple, cream cheese and cinnamon
3. Fig, Camembert, honey and lemon

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

Add some extra flavour to your braai sides with home-made basil butter.

The post 3 ways with gourmet garlic bread for your next braai appeared first on MyKitchen.

Satisfy your chocolate cravings with these gourmet Easter shakes! For even more decadence, you can melt down Nutella and drizzle it over.

MAKES 3 // COOKING TIME 20 min

INGREDIENTS
100 g milk chocolate
3 chocolate eggs
3 cups vanilla ice cream
1 tsp vanilla essence
1 cup milk
Pinch sea salt

METHOD
1. Melt the chocolate in the microwave, stirring every 30 seconds, until smooth.
2. Dip the top edge of your serving glasses into the chocolate, and twirl it around, allowing it to drip down the sides. Dip and repeat until your glasses are all evenly coated. Refrigerate until set.
3. Attach an Easter egg to each straw using the remaining melted chocolate and refrigerate until set.
4. Add all the remaining ingredients to a food processor and blend until smooth.
5. Pour into the prepared glasses, add a straw and refrigerate until ready to serve.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

How about something more local? Fire up the coals for these braaied berry shakes.

The post Gourmet Easter shakes with chocolate drizzle appeared first on MyKitchen.

Going gourmet? Prepare a dinner feast featuring these crispy carrots with home-made goat’s cheese to really impress your guests.

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the goat’s cheese
1 L goat’s milk
Juice of 2 lemons
2 tbsp vinegar
½ tsp salt
For the crispy carrots
500 g rainbow carrots, thinly sliced
⅓ cup olive oil
Salt and pepper
To serve
3 tbsp olive oil
3 tbsp red-wine vinegar
1 tsp dried origanum

METHOD
For the goat’s cheese
1. Line a colander with 2 or 3 layers of fine cheesecloth or a clean dish towel.
2. In a heavy-based pot, heat the milk until it reaches 82°C (it should be steaming, but not boiling). Stir frequently to ensure it heats evenly throughout.
3. Remove from the heat. Add lemon juice and vinegar. Set aside for 10 minutes.
4. Slowly pour into the cheesecloth. Add the salt and stir gently.
5. Gather the ends of the cheesecloth and tie them together with kitchen string. Allow the cloth to hang and drip for about 1 hour (hanging it over the sink works well).
6. Once all the excess moisture has dripped from the cheese, remove the cheesecloth and refrigerate it.
For the crispy carrots
1. Preheat oven to 180°C. Line a baking tray.
2. Toss the carrots with oil, salt and pepper.
3. Spread them out on the baking tray (ensure they are evenly spaced and lying flat, so that each strip becomes crispy). Bake for 30–35 minutes.
4. Serve the crispy carrots with the goat’s cheese. Drizzle with oil and vinegar, and sprinkle with origanum.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Now that you know how to make your own goat’s cheese, use it to bake this sweet apple, honey and goat’s cheese tart!

The post Crispy carrots with home-made goat’s cheese appeared first on MyKitchen.