Prepare these flavour bases in advance to speed up weeknight cooking. 

Tomato sofrito  

Makes 2 cups

The most versatile of our three sofritos, it can form the base of most of your weeknight dinners. Also, you can switch up its flavour profile from Italian to Mexican and more. 

Ingredients

2-3 Tbsp olive oil blend 
2 onions, chopped 
1 red pepper, finely diced 
1 bunch celery, thinly sliced 
4 cloves garlic, chopped 
4 tomatoes, grated  

Method

1. Heat oil over medium heat. 
2. Sauté onions for 10-12 minutes, stirring regularly, until onion turns translucent and slightly golden (not dark brown – if this happens, turn down heat slightly).
3. Add pepper and celery, and another glug of oil if needed, then sauté while stirring until softened, about 8-10 minutes. 
4. Stir in garlic and fry for 1 minute. 
5. Add tomato and cook until liquid is almost evaporated. 
6. Season and set aside to cool, if storing. 

Change it up:  

Make it Spanish: Add smoked paprika. 
Make it Mexican: Add ground coriander, cumin, paprika and chilli flakes. 
Make it French: Add red wine and omit the red pepper. 

Leek & mushroom sofrito 

Makes 2½ cups

Leeks, a part of the garlic and shallot family, add a buttery sweetness to this base. Perfect for Italian or French pairings. 

Ingredients

Glug of oil 
300g white button mushrooms, quartered
1 onion, chopped
1 bunch (4 large) leeks 
3 sprigs thyme 
3 sprigs rosemary 
2 cloves garlic, chopped 
Salt and milled pepper 

Method

1. Heat oil over medium-high heat in a large pot or pan. 
2. Fry mushrooms for about 5 minutes until golden. Remove and set aside. 
3. Add more oil, lower heat and sauté onions for 8 minutes until onion turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly).
4. Add leeks and herbs then fry for another 10-12 minutes until leeks start to fall apart, softening completely.
5. Stir in garlic and fry for about 1-2 minutes. 
6. Return mushrooms to pan, season and set aside to cool, if storing. 

Change it up: 

Make it spicier: Add chilli oil when adding garlic. 
Make it more affordable: Omit the mushrooms and add beef stock or a teaspoon. 

Curry spiced sofrito 

Makes about 1 cup

This fragrant sofrito pairs well with beans and legumes, chicken, beef or fish. 

Ingredients

Glug of oil 
2 large onions, chopped 
4 sticks celery, finely sliced (optional) 
5-6 cloves garlic, finely chopped or grated 
1-3 chillies, chopped (or pierce and add whole for a milder heat) 
2cm turmeric, grated 
4cm ginger, grated 
2 sprigs curry leaves 
2 Tbsp mild or strong curry powder 
1 tsp cumin seeds, lightly crushed
1 Tbsp ground coriander
1 cardamom pod, crushed (optional)
Pinch of cinnamon 

Method

1. Heat oil over medium heat. 
2. Sauté onions for 10-12 minutes until they turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly). 
3. Add celery, if using, and sauté for another 5 minutes until softened. 
4. Stir in remaining ingredients, adding a bit of oil if starting to catch, and fry for 2-3 minutes. 
5. Season and set aside to cool, if storing. 

Change it up:  

Make it Thai: Add lemongrass to your sofrito and coconut milk to your dish. 
Make it African: Swap the chilli for harissa paste and omit the curry powder. 
 

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons

The post Aromatic make-ahead bases perfect for meal prep appeared first on MyKitchen.

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

SERVES 4 // COOK TIME 90 min

INGREDIENTS
1 cup dry red wine
2 shallots, peeled and chopped
145 g unsalted butter, softened
Salt and freshly ground black pepper
6–8 baby leeks, washed and halved
4 sprigs thyme, finely chopped
2 sprigs origanum, finely chopped
1 tsp crushed fennel seeds
⅓ cup dry white wine
2 cups thick cream
1 tbsp lemon juice
2 salmon fillets
3 tbsp olive oil
1 clove garlic, peeled and finely chopped

METHOD
1. Preheat oven to 170°C and line a baking tray.
2. Combine red wine and shallots in a pan and bring to the boil over high heat. Boil until reduced to 1 tbsp, about 15 minutes. Strain the wine through a fine sieve into a bowl, and discard the shallots.
3. Let the wine cool slightly, then add 100g butter and season with salt and pepper.
4. Transfer the red-wine butter to a sheet of cling film and roll tightly into a cylinder. Twist the ends of the cling film to seal. Chill until firm.
5. Melt 3 tbsp butter in a pan over medium-high heat. Add the leeks, thyme, origanum, fennel and salt. Cook, stirring occasionally, until the leeks are slightly wilted, about 2 minutes.
6. Add the white wine to the pan and cook, stirring occasionally, until almost all the liquid has evaporated, about 8 minutes. Remove the leeks and set aside.
7. Add the cream and lemon juice to the sauce, and cook over low heat until the cream has thickened, about 25 minutes.
8. Place the salmon on the lined baking tray. Sprinkle with olive oil and garlic, and roast for about 20 minutes.
9. Cut 4 thick slices of the red-wine butter, place 2 on top of each fillet, and cook for a further 3 minutes, until melted.
10. Spoon some of the sauce over the salmon and serve with the leeks.

For a delicious crowd-pleasing dish try our Paella!

The post Roast salmon with red-wine butter and leeks appeared first on MyKitchen.

We like to call these home-made spinach wraps with fried leeks and pea hummus summer pizzas for their fresh green look and feel!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the spinach wraps
3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed
For the fried leeks
½ cup cake flour
1 tsp baking powder
½ tsp salt
⅓  cup water
1 egg
Vegetable oil, to deep-fry
1 large leek, sliced into rounds and separated
For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves, peeled
1 tsp cumin
⅓  cup olive oil
To serve
Handful baby spinach
1 cup peas, steamed
Baby onions, sliced
Feta, crumbled

METHOD
For the spinach wraps
1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golfball- sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry-fry wraps for 1 minute a side.
For the fried leeks
1. Mix flour, baking powder and salt in a bowl.
2. In a separate bowl, mix water and egg. Pour the dry ingredients into the wet and mix.
3. Heat oil in a pot. Dip the leeks in batter and fry until golden brown. Keep a close eye on them, as they burn easily. Drain on paper towel.
For the pea hummus
1. Pulse all ingredients, except the oil, until fine crumbs form.
2. Drizzle in the oil and continue pulsing until you have a consistency you’re happy with.
To serve
1. Spread the pea hummus on the spinach wraps. Scatter with the fried leeks, spinach, peas, onions and feta.

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

For another quick and versatile meat-free option, try our vegetable fritters.

The post Spinach wraps with fried leeks and pea hummus appeared first on MyKitchen.

Serve up something unique and simple for the fam, like these leeks with Romesco sauce, to add fun and healthy dishes to the dinner table. The Romesco sauce provides all the flavour, while the leeks are a nutritious and healthy veg.

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
300 g leeks, halved lengthways
100 ml olive oil
3 tbsp butter
Salt and black pepper
¼ cup walnuts
¼ cup almonds
3 red peppers
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
¼ cup tomato purée
2 tbsp red-wine vinegar
2 tbsp chopped parsley
1 tsp smoked paprika
½ tsp cayenne pepper

METHOD
1. Preheat oven to 180°C and line a baking tray.
2. Arrange the leeks on the tray, drizzle with 2 tbsp oil, dot with butter and season. Roast for 20–25 minutes, until golden on the edges.
3. Toast the nuts in a dry pan until browned.
4. Turn up the oven to 200°C. Roast peppers until black and blistered, about 20 minutes. Place in a ziplock bag allow to cool completely. Then peel off the skins and remove the seeds.
5. Heat the remaining oil and fry the onion and garlic until brown, about 10 minutes. Add the tomato purée, vinegar, parsley, paprika and cayenne. Cook for 5 minutes.
6. Add the red peppers and nuts. Blend the mixture roughly, until still quite chunky.
7. Serve the Romesco sauce over the roast leeks.

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

Romesco sauce was originally intended to be enjoyed with fish, which is why it’s the perfect option for a fish recipe!

The post Healthy roast leeks with Romesco sauce appeared first on MyKitchen.

We put a savoury spin on this ever-favourite classic! This delicious leek bread and butter pudding is perfect for any occasion.

SERVES 6 // COOKING TIME 55 min + cooling time

INGREDIENTS
150 g baby leeks, halved lengthways
4 tbsp butter
Olive oil, to drizzle
Salt and black pepper
2 cups cream
2 cups milk
Handful origanum
5 eggs, whisked
6 thick slices bread
¼ cup Parmesan, grated
2 tbsp Panko breadcrumbs

METHOD
1. Preheat oven to 180°C and line a baking tray. Set out 6 ramekins.
2. Arrange the baby leeks on the tray, dot with 2 tbsp butter, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, until golden.
3. Heat cream, milk and origanum in a pot. Once tiny bubbles form around the edge, remove it from the heat – do not allow it to boil. Leave to cool completely, then whisk in the eggs.
4. Butter and season the bread. Place a slice at the bottom of each ramekin.
5. Pour egg mixture into each ramekin and allow to soak into the bread. Arrange leeks on top. Cover the ramekins with foil and bake for 10 minutes, or until the egg mixture is set.
6. Sprinkle with Parmesan and breadcrumbs, and drizzle with oil. Grill the leek pudding until golden.

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

Looking for another veggie fave? This savoury potato and leek open tart should do the trick!

The post Savoury leek bread and butter pudding appeared first on MyKitchen.

Not only is this Christmas lasagne themed, it also happens to be a delicious vegetarian dish! This can be your main or side for your festive lunch. Tumeric lentils, caramelised leeks, a white sauce and lasagne sheets make up this tasty dish.

SERVES 6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the turmeric lentils
2 tbsp olive oil
1 onion, chopped
1 garlic clove, grated
2 carrots, grated
2 tsp ground turmeric
2 cups red lentils
3 cups vegetable stock
For the caramelised leeks
2 tbsp olive oil
1 onion, sliced
1 garlic clove, grated
3 leeks, sliced
2 tbsp chopped parsley
For the white sauce
3 cups coconut milk
2 bay leaves
⅓ cup flour
To assemble
500 g lasagne, cooked according to packet instructions
400 g baby spinach, wilted

METHOD
For the turmeric lentils
1. Heat the oil in a large pot over medium-high heat. Sauté the onion for 5 minutes, then add the garlic, carrots and turmeric. Sauté for 5 minutes, until fragrant.
2. Add the lentils and vegetable stock and gently boil for 10 minutes, until the lentils are tender. Remove from the heat, season and set aside.
For the caramelised leeks
1. Heat a pan over low-medium heat and sauté the onion until translucent.
2. Add the garlic and leeks and mix well. Cover and cook for 10 minutes.
3. Mix through the parsley, season to taste and set aside.
For the white sauce
1. Bring the coconut milk and bay leaves to a gentle boil in a large pot.
2. Add the flour and whisk continuously until the sauce thickens, about 8 minutes.
3. Remove from the heat and season to taste.
To assemble
1. Plate up your Christmas lasagne immediately before serving. Layer the lasagne sheets on individual plates with lentils, leeks, white sauce and baby spinach.

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

Keen for another alternative? How about this deconstructed vegetarian summer lasagne!

The post Red, green and gold vegetarian Christmas lasagne appeared first on MyKitchen.