Our super tasty, indulgent ham, fig and Brie pizza is a sweet and savoury flavour explosion that will have you leaping for more!

SERVES 4 // COOK TIME 90 min

INGREDIENTS
For the basic pizza dough
3 cups warm water
10g instant yeast
2 tsp sugar
¼ cup olive oil
Pinch of salt
1 kg flour
For the home-made tomato sauce
10 tomatoes, halved
Olive oil, to grease and fry
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
Salt and black pepper
To assemble
1 batch basic pizza dough
1 cup home-made tomato sauce
150g ham, sliced
150g Brie, thinly sliced
8 figs, sliced
300g mozzarella, grated
Handful thyme, leaves stripped
Salt and black pepper
Handful basil

METHOD
For the basic pizza dough
1. Mix water with yeast, sugar, olive oil and salt. Allow to stand for 10 minutes, until frothy.
2. Add flour and carry on mixing until it becomes a sticky dough.
3. Transfer to an oiled bowl and cover loosely with cling film. Let it rise for about an hour, or until it has doubled in size.
4. Knock back and knead for a few minutes before shaping into bases or freezing to use later.
For the home-made tomato sauce
1. Preheat oven to 180°C and grease a baking tray.
2. Place the halved tomatoes on the tray and bake for 35–40 minutes, until cooked down and slightly charred.
3. Fry the onion in a little olive oil until softened. Add the garlic and fry for a few minutes.
4. Add the tomatoes and cook for 10 minutes. Season.
5. Blitz with a stick blender or in a food processor.
6. Store the tomato sauce in the fridge or the freezer until you’re ready to use it.
To assemble
1. Preheat oven to 220°C. Line baking trays with baking paper.
2. Roll out the pizza dough to make 4 medium (or 2 large) bases. Place on baking trays.
3. Spread the bases with tomato sauce and top with ham, Brie, figs and mozzarella, then sprinkle with thyme and season with salt and pepper.
4. Bake for 15–20 minutes.
5. Garnish the pizzas with basil to serve.

We put a little twist on the classic boerewors roll, and came up with sherry boerewors sliders. You must try it for lunch on Sunday!

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If you love French toast but want to take it to the next level (like us!), we recommend you try our divine French toast Croque madame recipe!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the French toast
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
To serve
rocket

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.

Looking for a yummy breakfast that can feed the whole family? This easy and oh-so-delicious bacon and egg pie is just what you’re after.

The post French toast Croque madame appeared first on MyKitchen.

Pizza night featuring these delicious and healthy wholewheat tortilla pizzas with ham and mushroom will be a major hit with the fam!

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
4 wholewheat tortillas
⅔  cup tomato puree
1 tsp dried basil
1 tsp dried origanum
Salt and pepper
2½ cups mozzarella, torn
2 cups spinach, torn
1½ cups mushrooms, thinly sliced
8 slices ham, cut into strips
To serve
½ cup olives, pitted and halved
¼ cup fresh origanum (optional)
Olive oil, to drizzle

METHOD
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Place the tortillas on baking tray.
3. Mix the tomato puree and herbs. Spread the sauce evenly on each tortilla.
4. Scatter the mozzarella over the tomato bases, then top with spinach, mushrooms and ham.
5. Bake for 6–8 minutes until the cheese is melted and bubbling.
6. Remove the tortilla pizzas from the oven and top with olives, fresh origanum and a drizzle of olive oil. Serve hot.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Loving the alternative pizza base idea? Wait until you try these quick and easy hash brown pizzas!

The post Wholewheat tortilla pizzas with ham and mushroom appeared first on MyKitchen.

Nothing beats a yummy sandwich that you can whip up in a jiffy. Try our take on these classic ham and cheese sarmies with honey-mustard sauce.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
200 g mozzarella
½ cup honey-mustard sauce
8 slices pastrami
8 slices white bread, toasted
40 g wild rocket

METHOD
1. Add the mozzarella and honey-mustard sauce to a pan. Heat for 5–7 mins, until melted and fully combined.
2. Layer the pastrami on 4 slices of the bread and drizzle with a tablespoon of cheesy honey-mustard sauce.
3. Top with rocket, season, sandwich closed and serve immediately.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

Now that you’ve covered the basics of sandwich-making, it’s time for an upgrade. Check out this cheat’s hummus and bacon club sandwich, a budget-friendly lunch option that’s just as quick and tasty!

The post Ham and cheese sarmies with honey-mustard sauce appeared first on MyKitchen.

A season of feasting brings with it all of our favourite meaty roasts. This zesty gammon will be a juicy centrepiece on your Christmas table.

SERVES 8 // COOKING TIME 3 hours 30 min

INGREDIENTS
1 gammon
680 ml (2 cans) ginger beer
2 cups chicken stock
¼ cup soy sauce
3 bay leaves
2 red chillies, sliced
Zest of 1 lemon

METHOD
1. Preheat oven to 180°C.
2. Place the gammon in an oven dish, big and deep enough to cover it with liquid.
3. Add ginger beer, stock, soy sauce, bay leaves, chillies and lemon zest. Top up with water, if needed, to ensure your gammon is fully submerged.
4. Bring to a simmer on the stove, then transfer to the oven for 3 hours, until cooked through.

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

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We like to make a habit of always keeping a pack of toaster waffles in the freezer. If you have some lying around, how about breakfast for dinner with our amazing croque madame waffles?

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
1 tbsp vinegar
4 eggs
4 slices country ham
8 frozen waffles, defrosted
100 g cheddar, sliced

METHOD
1. Turn on the oven grill.
2. Bring a pot of water with 1 tbsp vinegar to the boil.
3. To poach the egg, stir the water in a circle to create a whirlpool. Crack an egg into the centre. Boil for 3–6 minutes, depending on how you like your eggs done.
4. Sandwich an egg and a slice of ham between 2 waffles. Place a slice of cheese on top. Grill until the cheese is melted.

The post Croque madame waffles appeared first on MyKitchen.