Lots of leftovers? Use up your roast for this turkey caesar salad – it’s so good it might just compete with your mains for the spotlight!

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
For the dressing
1 tsp anchovy paste
½ tsp Dijon mustard
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp Worcestershire sauce
½ cup mayonnaise
3 tbsp Parmesan
For the turkey caesar salad
1 cup crusty bread, torn
6 baby gem lettuces
1½ cups shredded leftover turkey
¼ cup Parmesan
4 eggs, boiled and halved

METHOD
For the dressing
1. Whisk together the anchovy paste, mustard, lemon juice, garlic and Worcestershire sauce.
2. Add the mayonnaise and Parmesan. Cover and refrigerate.
For the turkey caesar salad
1. Heat some olive oil in a pan and toast the chunks of bread, until golden brown. Season lightly and set aside to cool.
2. Arrange the lettuce leaves in a serving dish. Top with turkey, croutons and Parmesan.
3. Add the eggs and serve with the dressing on the side.

Tip
Tearing the bread apart with your hands instead of slicing it will give your croutons loads of extra texture and crunch, and the jagged edges will hold your flavourful dressing perfectly.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

Our steak and pear salad with home-made mint dressing is another delicious way to use up your leftover roast!

The post Leftover turkey caesar salad with parmesan crumb 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.

Who ever said vegan can’t be delicious? Try this healthy take on loaded Mediterranean baked chips for a sustainable and guilt-free treat.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
4 large sweet potatoes, cut into thick chips
2 tbsp olive oil
Salt and pepper, to season
1 tbsp cumin seeds
1 brinjal, cut into rounds
2 cups Rosa tomatoes
¼ cup salt
1 cup hummus
10 g parsley, chopped
10 g coriander, chopped
1 tin chickpeas, drained

METHOD
1. Preheat the oven to 200°C. Place the chips on a baking tray and drizzle generously with olive oil before seasoning with the salt and pepper and cumin. Bake for 25 minutes, until crisp. Halfway through baking, flip the chips to achieve even browning.
2. Salt the brinjal rounds and allow the moisture to draw out for 20 minutes. Pat dry with a paper towel, transfer to a baking tray and drizzle with olive oil.
3. In the same baking tray, season the tomatoes with salt and pepper. Add a drizzle of olive oil and roast with the eggplant for 15 minutes until the veggies have browned.
4. Mix the hummus, parsley and coriander together. Reserve some of the herbs for garnishing.
5. To assemble, place the baked chips on to a serving plate. Top with hummus, followed by the chickpeas, tomatoes, brinjal and extra herbs.

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

These Mediterranean stuffed mushrooms are another meat-free favourite!

The post These loaded Mediterranean baked chips are vegan and guilt-free appeared first on MyKitchen.

Freeze these savoury cheesy muffins with Peppadew, tomato and feta in airtight containers and defrost one when you feel like having a snack.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the nut crumble
¼ cup wholewheat flour
2 tbsp olive oil
¼ cup walnuts
2 tsp chopped parsley
1 tsp lemon zest
For the cheesy muffins
2 cups wholewheat flour
2½ tsp baking powder
1 cup milk
2 eggs
1 tbsp olive oil
⅓  cup cherry tomatoes, quartered
½ cup crumbled feta
⅓  cup Peppadews, chopped
1 tbsp parsley
1 tbsp chopped chives

METHOD
For the nut crumble
1. Rub the flour and olive oil together until crumbly.
2. Mix through the remaining ingredients and set aside.
For the cheesy muffins
1. Preheat oven to 180°C. Line a muffin tray
2. Mix flour, baking powder, and some salt and pepper together.
3. In a separate bowl, whisk together the milk, eggs and olive oil. Add to the dry ingredients and mix until well combined.
4. Fold through all of the remaining ingredients.
5. Spoon the batter into the prepared tray and top with the nut crumble.
6. Bake for 25–30 minutes, until cooked through.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

Did someone say health check? If you’re keen for a more filling breakfast, go for our savoury caprese salad waffles!

The post Savoury cheesy muffins with Peppadew, tomato and feta appeared first on MyKitchen.

Red peppers are by far the most beneficial bell peppers. These super stuffed red peppers are filled with vitamins and antioxidants.

MAKES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 onion, chopped
2 celery sticks, chopped
4 brown mushrooms, chopped
2 garlic cloves, minced
500 g beef mince
1 tin chopped tomatoes
1 tbsp honey
4 cups baby spinach, chopped
1 cup brown rice, cooked
½ cup parsley, chopped
½ cup dill, chopped
4-6 red peppers
1 cup feta, crumbled
2 tbsp olive oil
¼ cup dill, chopped

METHOD
1. Sauté the onion and celery for 5 minutes. Add the mushrooms and garlic and sauté for 5  minutes.
2. Add the mince and brown for 10–15 minutes.
3. Add the tomatoes and honey. Allow to simmer for 30 minutes. Season again, to taste.
4. Add the baby spinach, brown rice, parsley and dill, and mix.
5. Preheat oven to 180°C.
6. Cut the tops off the peppers and clean out the insides.
7. Stuff with the filling and top with crumbled feta and a drizzle of olive oil. Pop their lids on.
8. Roast for 20  minutes. Remove the lids and roast for another 10  minutes with the lids on the side.
9. Serve your stuffed red peppers immediately with dill.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Jumped on the red pepper bandwagon? Play around with flavour with these traditional red pepper and Brie pinchos.

The post Get your fill with these super stuffed red peppers appeared first on MyKitchen.

Is it even winter if you haven’t prepared a big batch of pea soup? Get our green veg take on this special dish with a pea, broccoli and baby marrow soup – served with brown rice and almonds for extra bulk!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the baby marrow soup
1 onion, sliced
2 leeks, sliced
2 garlic cloves, finely chopped
1.25 L water
3 tbsp vegetable stock powder
1 broccoli, chopped
4 baby marrows, chopped
2 cups peas
Zest and juice of ½ lemon
For the topping
1 tbsp butter
½ cup cooked brown rice
½ cup sour cream
½ cup pea shoots
2 radishes, thinly sliced
1 tbsp sesame seeds
¼ cup toasted almonds
Puff pastry discs (optional)

METHOD
For the baby marrow soup
1. Heat some oil in a pot. Fry the onion and leeks for 5 minutes, until soft and translucent. Add the garlic and fry for 2 minutes.
2. Add the water and stock, then bring to the boil. Add the broccoli and baby marrow. Simmer for 10 minutes, until just tender.
3. Add the peas and lemon zest and juice, and heat through.
4. Cool slightly and blend in a food processor until smooth. Season to taste.
For the topping
1. Melt the butter in a non-stick pan over medium heat. Add the rice and increase the heat to medium-high.
2. Pop the lid on and cook For 10−12 minutes, shaking occasionally, until the rice is crispy.
3. Ladle the soup into bowls and add a dash of sour cream. Top with crispy rice, pea shoots, radishes, sesame seeds, almonds and pastry discs.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co,za

We love a good veggie soup, but there’s no denying that there’s just as much flavour in a heart meat soup. Try this Marmite and oxtail soup with shoestring onions and rosemary breadsticks next.

The post COOK THE COVER: Pea, broccoli and baby marrow soup appeared first on MyKitchen.