Not only is bone broth a healthy source of nutrients, but it adds delicious flavour to winter dishes like this ravioli in bone-broth sauce with bacon.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
3 cups bone broth
1 tbsp soy sauce
500 g spinach and ricotta ravioli
2 tbsp olive oil
4 garlic cloves, sliced
½ red chilli, sliced
200 g packet bacon, chopped
½ cup rocket

METHOD
1. Place the bone broth and soy sauce in a large pot and bring to the boil over medium heat.
2. Add the ravioli to the broth mixture and cook according to the package time. Drain, reserving the broth for later.
3. Heat the oil in a pan over medium. Once hot, add the ravioli and pan fry for 2 minutes a side. Remove and set aside.
4. Add the garlic and chilli to the pan. Fry for 1–2 minutes until the garlic is golden brown. Remove from pan and set aside.
5. Finally, add the bacon and fry until crisp, about 8–10minutes. Return the garlic, chilli and ravioli to the pan and allow to heat through.
6. Divide the ravioli, garlic and bacon between bowls, reserving some bacon for the top.
7. Pour over the remaining bone broth, top with the extra bacon and garnish with rocket.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

If you’re really keen to see what a great impact bone broth can have on your digestive system, give our gut-healing bone broth a try.

The post Ravioli in bone-broth sauce with bacon appeared first on MyKitchen.

Not a fan of salads? Make your sides extra tasty with these crunchy roast green beans! Enjoy them on their own or incorporated with loads of veggies.

MAKES 2 cups // COOKING TIME 25 min

INGREDIENTS
250 g green beans, halved lengthways
2 tbsp olive oil
1 tsp salt
½ cup breadcrumbs
¼ cup grated Parmesan (optional)

METHOD
1. Preheat oven to 180ºC and line a baking tray.
2. Toss the green beans in olive oil and salt to coat. Spread out on the baking tray.
3. Sprinkle with breadcrumbs and Parmesan.
4. Bake for 15 minutes, stirring halfway through.
5. Allow to cool completely, then store in an airtight container.

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

Do you know what else would go down deliciously with your sides? Basil butter!

The post Swap your sides for these crunchy roast green beans appeared first on MyKitchen.

This recipe works with any white fish, but we love poached kingklip for its unique flavour and the perfect pairing with rooibos. Serve with some in-season autumn veggies for a delicious and healthy meal.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the autumn vegetables
2 handfuls baby potatoes, parboiled
1 red onion, quartered
1 tbsp olive oil
2 tsp chopped rosemary
8 pattypans
8 baby carrots
For the rooibos-poached kingklip
4 cups strong rooibos tea
1 cup white wine
¼ cup + 2 tbsp lemon juice
1 bay leaf
1 tsp coriander seeds
1 tsp peppercorns
4 kingklip fillets, pin boned
4 tbsp butter
2 garlic cloves, sliced
1 tbsp mustard
½ cup parsley, to serve

METHOD
For the autumn vegetables
1. Preheat the oven to 200ºC.
2. Place the baby potatoes and red onion on a roasting tray and drizzle with olive oil and rosemary. Toss to coat, season with salt and pepper and roast for 20 minutes.
3. Add the pattypans, toss with the oil in the tray and continue roasting for 5 minutes.
4. Finally, add the carrots to the tray and roast for a further 10 minutes, or until vegetables are cooked.
For the rooibos-poached kingklip
1. Place the tea, wine, .cup lemon juice, the bay leaf, coriander seeds, peppercorns and a pinch of salt in a deep pan over medium heat. Bring to the boil and allow the spices to infuse for 3 minutes. Reduce the heat to a simmer and remove the spices with a slotted spoon.
2. Add the fish and poach for 5–7 minutes, until cooked through. Remove from the liquid and drain on paper towel.
3. Melt the butter in a separate pan and fry the garlic until golden. Remove from the heat and stir in the mustard and 2 tbsp lemon juice.
4. Serve the fish hot, drizzled with lemon butter sauce and garnished with parsley. Serve the roast vegetables on the side.

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

Fish isn’t the only ideal flavour pairing for rooibos, this brown sugar rooibos smoked chicken will beat all your other roasts!

The post Rooibos-poached kingklip with autumn vegetables appeared first on MyKitchen.

Putting together dinner for the whole family has never been easier, quicker or cheaper! All you need are five ingredients for this hash brown pizza.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 potatoes, grated
1 egg
200 g salami, sliced
1 cup white Cheddar, grated
Handful wild rocket

METHOD
1. Preheat your oven grill.
2. Mix the potato with the egg until fully combined. Season the mixture well.
3. Add 2 tbsp oil to an ovenproof pan over medium heat, swirling to coat the pan. Press the potato mixture into the pan so that it fully covers the bottom. Brush more oil on top. Cook undisturbed for 2 minutes.
4. Arrange the salami slices on top, sprinkle with the Cheddar and season. Grill for 5–8 minutes, until the cheese is melted and bubbling.
5. Top with fresh wild rocket and serve immediately.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

If you’re looking for something more on the nutrition side, our sweet potato rösti with yoghurt and creamy tuna is just the thing!

The post Quick, cheap and easy hash brown pizza appeared first on MyKitchen.