If you’re single and don’t have any specific plans for Valentine’s Day with someone special, invite some of your other singletons over for a night of decadent food, copious amounts of wine and barrels of laughter! These meals are great for sharing, easy to prepare and oh-so delicious   

Tomato galette  

Serves 5 • Total Time 45 Min   

Ingredients
For the crust
1 ½ cups cake flour
pinch of salt
1 cup parmesan or mature cheddar, grated
1/3 cup butter, cubed
3 eggs, whisked

For the filling
1 tub cream cheese
1 tbsp fresh thyme
1 lemon, zested
salt and freshly ground black pepper
4 salad tomatoes, sliced
1 punnet exotic tomatoes, halved
1 punnet heirloom tomatoes (optional)
handful fresh herbs, chopped (we used basil and thyme)

Method
For the crust
1. In a large bowl, combine the flour, salt and cheese.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Mix 2 of the eggs into the flour mixture until a dough is formed.
4. Roll out the dough on a floured surface into a large circle about 3–5cm thick.
5. Place the pastry on a lined and greased baking tray.
6. Preheat oven to 180°C.

For the filling
1. Combine the cream cheese, thyme and lemon zest. Season generously.
2. Spread the mixture onto the pastry. Leave a 10cm border.
3. Arrange the tomatoes on top of the cheese and scatter with fresh herbs.
4. Fold the edges of the pastry over the cheese and brush the crust with the remaining egg.  Chill until the pastry is firm.

5. Bake for about 20–25 minutes or until golden and pastry has cooked through.
5. Slice and serve immediately.

Top Tip: In a rush? Simply use store-bought shortcrust pastry 

Avocado crema  

Serves 7 • Total Time 10 Min  

Ingredients
2 avocados, peeled and pitted
2 tbsp sour cream or yoghurt
½ tub cream cheese
1 clove garlic, chopped
3 tbsp fresh coriander, chopped
1 lime, zested and juiced
1 red chilli, deseeded and chopped (optional)
salt and freshly ground black pepper

Method
1. In a blender, blitz the avocado, sour cream or yoghurt, cream cheese, garlic, coriander, lime zest, lime juice and chilli.
2. Season to taste.
3. Serve with toasted pita or naan bread.

Beetroot hummus  

Serves 7 • Total Time 10 Min  

Ingredients
1 jar cooked beetroot, drained 
1 can chickpeas, rinsed and drained
3 cloves garlic, chopped
1 lemon, zested and juiced
¼ cup olive oil
salt and freshly ground black pepper

Method
1. Blitz the beetroot, chickpeas, garlic, lemon and olive oil together until smooth. Season to taste.
2. Serve with toasted naan bread.  

Crispy chicken tacos with beer cheese sauce  

Serves 5 • Total Time 30 Min

For the chicken
4 chicken breast fillets, sliced into strips
salt and freshly ground black pepper
1 tbsp smoked or regular paprika
2 tbsp fresh coriander, chopped
1 cup flour
2 eggs, whisked
2 cups breadcrumbs
olive oil for drizzling

For the sauce
2 tbsp butter
1 tbsp flour
½ cup light beer
1 cup cream
1 tsp dijon or wholegrain mustard
1 cup cheddar cheese, grated
1 tbsp fresh parsley, chopped
chilli flakes pinch

To serve
5 flour tortillas, charred
¼ red cabbage, shredded
¼ cucumber, sliced
4-5 radish, sliced    

Method
For the chicken
1. Preheat oven to 180°C.
2. Place the chicken into a large bowl, season well and add the paprika and coriander. Toss to combine.
3. Dip the chicken strips into the flour, eggs and breadcrumbs respectively.
4. Arrange the chicken on a lined baking tray and drizzle with oil.
5. Bake for about 12–15 minutes or until golden and cooked through.

Top Tip: For a crispier version of chicken, deep fry in hot oil until golden and drain on kitchen paper. 
Combine Line Zest, pink peppercorns and flaked sea salt for a fragrant seasoning and season chicken.  

For the sauce
1. In a saucepan, melt the butter and stir through the flour.
2. Add the beer and simmer gently while whisking for 3-5 minutes.
3. Add the cream and mustard and cook for about 5 minutes.
4. Stir through the cheese, parsley and chilli flakes. Season well.
5. Assemble the tacos by filling tortillas with red cabbage, cucumber and radish. Top with the chicken and pour over the beer cheese sauce.

Top Tip: Omit the beer for a booze-free cheese sauce.   

Loaded fries  

Ingredients
1kg frozen skinny fries
½ cup beer cheese sauce
1 packet crispy streaky bacon
3 jalapeños, sliced
fresh coriander for serving

Method
1. Preheat oven to 200°C.
2. Arrange the fries in a single layer on a greased and lined baking tray.
3. Bake for 12–15 minutes, tossing through at least twice to cook evenly.
4. Place the cooked fries on a platter and pour over the beer cheese sauce.
5. Top with the bacon, jalapeño and fresh coriander.
6. Serve hot.

Top Tip: Omit the bacon and top with shredded chicken or beef if you prefer.  

Words by Chad January
Photography: Zhann Solomons  

The post Easy-To-Prepare Meals For Singletons & Small Friend-Groups 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.