The perfect no-fuss midweek meal.

Quick bean nachos

Serves 4 

Ingredients

1 can (410g) four-bean mix, drained and rinsed
1 red onion, chopped
1 tsp smoked or regular paprika
½ punnet (125g) cherry tomatoes, quartered
2 Tbsp chopped fresh coriander or parsley + extra for serving
Salt and milled pepper
300g tortilla chips
150g Cheddar, grated 

Method

1. Combine beans, onion, paprika, tomato and coriander or parsley in a bowl. Season well.
2. Place chips onto a large microwave-safe plate.
3. Top with bean mixture and sprinkle with cheese.
4. Microwave for 3 minutes or until cheese melts.
5. Serve immediately.

Recipe & styling: Lichelle May
Photography by: Fresh Living magazine

Also read: 4 Tips to jazz up your drinks for your summer soiree 

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If you love Asian flavors then you need these teriyaki chicken waffles in your life. They’re light fluffy and can be eaten any time during the day!

SERVES 6 //COOK TIME 40 min

INGREDIENTS
For the waffles
250g flour
50g sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs, separated
125 ml milk
250 ml buttermilk
250g unsalted butter, melted
For the teriyaki chicken
75 ml brown sugar
60 ml soy sauce
2 tbsp honey
2 cloves garlic, peeled, crushed
½ tsp ground ginger
40g cornflour
1 onion, peeled and chopped
4 chicken breast fillets, sliced
1 chilli, chopped

METHOD
For the waffles
1. Preheat waffle iron.
2. Mix together flour, sugar, baking powder and salt.
3. In another bowl, beat egg whites until stiff peaks form.
4. In a third bowl, whisk milk, buttermilk, butter and egg yolks. Stir into dry ingredients. Once smooth, fold in egg whites.
5. Pour ½ cup batter into waffle iron and cook till golden. Repeat.
For the teriyaki chicken
1. In a pot, mix ½ cup water, sugar, soy, honey, 1 garlic clove, ginger.
2. Whisk together cornflour and 2 tbsp water. Add to pot.
3. Heat sauce until it thickens. If it becomes too thick, add water.
4. Heat a little oil in a pan and fry the onion. Remove from pan, then fry chicken until browned. Add the onion back in.
5. Add the teriyaki sauce and simmer for 5 minutes, until the chicken is cooked. Add chilli.
6. Serve chicken on waffles.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe

The post Teriyaki chicken waffles appeared first on MyKitchen.

When it comes to making dinner after a long day of work, we want it to be quick and tasty. Which is exactly what this Asian steamed angelfish dish is!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
For the sauce
¼ cup rice vinegar
¼ cup sweet chilli sauce
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and finely sliced
1 stalk lemon grass, white part only, thinly sliced
1 tbsp soy sauce
½ tsp sesame oil
Juice of ½ lemon
For the fish
4 × 200 g angelfish fillets
½ cup coriander, chopped
2 spring onions, sliced
1 red chilli, sliced
Basmati rice, cooked according to packet instructions, to serve

METHOD
For the sauce
1. Mix all the ingredients in a pot with ⅓ cup water and bring to a simmer. Simmer for 5–10 minutes, until the mixture is reduced and the consistency of syrup.
For the fish
1. Line a steamer basket with baking paper and place the fish inside.
2. Bring a pot of water to a simmer and place the basket over it. Steam the fish for 4–6 minutes, until the flesh is opaque.
3. Pour some of the sauce over each fillet and sprinkle with the coriander, spring onions and chilli. Serve with the rice and the remaining sauce on the side.

For another asian-style dish try our chicken hoisin meatballs with sticky rice recipe. Hoisin is a popular spicy sauce from China, and adds so much flavour to this dish!

The post Asian steamed angelfish appeared first on MyKitchen.

Haddock is a delicious, and budget-friendly fish. So if you love good food, and want to save some bucks, this smoked haddock dish has your name on it!

SERVES 6 // COOK TIME 60 mins

INGREDIENTS
400 g ready-made puff pastry
2 tbsp vegetable oil
1 onion, peeled and finely sliced
50 g butter
50 g flour
450 ml milk
450 g smoked haddock, skin and bones removed, flaked
Salt and black pepper
1 egg, beaten with 1 tbsp water

METHOD
1. Preheat oven to 200°C. Line an ovenproof dish with ⅔ of the pastry, pressing it up against the sides.
2. Heat the oil in a pan and fry the onion for 5 minutes, until translucent. Remove and set aside.
3. Melt the butter in a pot, then stir in the flour. Remove the pot from the heat and add the milk gradually, stirring to combine. Return to the heat and continue cooking, stirring continuously, until thickened. Stir in the haddock and season. Set aside to cool.
4. Once cool, spoon the mixture into the pastry case. Brush the edges of the pastry with egg wash and cover with the remaining pastry. Crimp the edges with a fork and brush the top with egg wash.
5. Bake for 45 minutes, until the pastry is golden and flaky.

We are so lucky to live in a country where we have beautiful, fresh seafood by the plenty. A traditional paella, like this one, is always a crowd-pleaser at dinner parties or lazy Sunday lunches.

The post Smoked haddock pie appeared first on MyKitchen.

A one-pot wonder for the whole family to enjoy! This corn fritter cake with smoked trout and chilli sour cream has everything you need for a fast and tasty weeknight meal.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 eggs
1½ cup milk
1 cup cake or gluten-free flour
1 onion, diced
1 cup green peas
2 cups frozen corn
Salt and pepper
1 cup sour cream
Cayenne pepper
1 tsp paprika
Lemon
Dill
100 g smoked trout

METHOD
1. Whisk the eggs and milk. Sift the flour over the wet mixture. Add the onion into the mixture along with the peas and corn, and mix.
2. Prepare a large saucepan to a medium heat, pour the mixture in, season and close with a fitted lid. Allow to cook for 5 minutes. Place under a grill for 3 minutes to allow the top to cook to a golden brown colour.
3. Prepare the topping by mixing the sour cream, cayenne and paprika together. Serve with lemon, dill and smoked trout.

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

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