Get the most out of winter fruits this season and make this delicious orange and butternut soup with blue-cheese crumble for a citrusy winter warmer!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
3 tbsp butter
1 onion, peeled and chopped
750 g butternut, peeled, seeded and diced
2 potatoes, peeled and diced
1 orange (½ zest + ¼ cup juice)
3 cups vegetable stock
½ cup thick cream + to serve
½ tsp cinnamon
Salt and black pepper
100 g blue cheese

METHOD
1. Melt the butter in a pot and fry the onion until soft.
2. Add the butternut, potatoes, orange zest and juice, and stock. Bring to the boil. Reduce heat, cover and simmer until veggies are soft, 30 minutes.
3. Transfer to a food processor and blitz until fairly smooth.
4. Return the soup to the pot and add the cream, cinnamon, salt and pepper. Bring to the boil and heat through.
5. To serve the soup, crumble the blue cheese over it, add a swirl of cream and garnish with coriander.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Orange and butternut soup with blue-cheese crumble appeared first on MyKitchen.

Pastry tarts make super versatile dishes, for sweet and savoury. But this potato and leek open tart is sure to be a hit at home!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
½ cup vegetable oil
3 potatoes, thinly sliced
3 tbsp butter
5 leeks, sliced lengthwise
Salt and pepper
100 g feta, crumbled
½ cup cream
½ sprig rosemary, chopped
250 g shortcrust pastry
1 egg, beaten
1 tbsp sesame seeds

METHOD
1. Heat the oil and shallow-fry the potatoes until golden, then set aside to cool.
2. Melt the butter and fry the leeks until softened. Season with salt and pepper.
3. Use a fork to whip together the feta, cream and rosemary.
4. Lay out the pastry on a lined baking tray and cut into a rough circle. Spread with the feta filling and arrange cooked potatoes and leeks on top.
5. Fold in the edges of the pastry, tucking and overlapping them.
6. Brush the pastry with beaten egg and sprinkle with sesame seeds. Store in the fridge until ready to eat.
7. Bake at 180°C for 25 minutes, until pastry is golden.

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

The post Savoury potato and leek open tart appeared first on MyKitchen.

One thing we absolutely love about soup (besides it being so delicious) is how well it keeps! This roast tomato and red pepper soup is perfect for putting together on a Sunday and freezing for those quick weeknight dinners.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the roast tomato and red pepper soup
1 kg ripe Roma tomatoes, chopped
4 red peppers, seeded and chopped
2 onions, peeled and chopped
3 cloves garlic, peeled
¼ cup olive oil
Salt and pepper
2 cups vegetable stock
Handful basil
Handful origanum
3 sprigs thyme
1 tsp sugar
1 cup cream
For the gremolata
40 g parsley, finely chopped
1 lemon, zested and juiced
1 clove garlic, peeled and crushed
¼ cup olive oil
Salt and pepper

METHOD
For the roast tomato and red pepper soup
1. Preheat oven to 200°C.
2. Place tomatoes, peppers, onions and garlic on a baking tray. Drizzle with oil and sprinkle with salt and pepper. Roast for 30 minutes.
3. Place roast vegetables and all cooking juices in a pot. Add the stock, basil, origanum, thyme and sugar. Simmer over medium heat for 20 minutes.
4. Stir in the cream, then remove from the heat and liquidise the soup. Pour through a sieve for a smoother finish. Season with salt and pepper.
5. Let the soup cool, then store in the fridge for up to 5 days or freeze in portions.
For the gremolata
1. Shake all the ingredients together in a jar. Place in the fridge to infuse.
2. Serve spooned over warm soup straight away or store in the fridge for up to 1 week.

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

The post Roast tomato and red pepper soup with gremolata appeared first on MyKitchen.

There’s nothing better than heating up a hot dish to keep you warm and full in winter. But that doesn’t mean it’s time to skip out on healthy meals. To get the best of both, we’re sharing this delicious and colourful roast vegetable salad to warm up your winter!

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
500 g beetroots, quartered
500 g baby rainbow carrots, halved
2 tbsp olive oil, plus extra to serve
Salt and pepper
50 g pumpkin seeds
100 g baby spinach
100 g ricotta
Balsamic vinegar, to serve

METHOD
1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 tbsp oil and sprinkle with salt and pepper, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Colourful roast vegetable salad to warm up your winter appeared first on MyKitchen.

Say ‘hello’ to the ultimate healthy green pizza with green tea dressing! That’s right, green tea’s good for more than just a warming cuppa. Prepare to be wowed by this delicious green pizza you can sneak it into!

MAKES 2 // COOKING TIME 1 hour

INGREDIENTS
For the pizza bases
250 g self-raising flour
250 g double-cream yoghurt
1 tsp baking powder
1 tsp salt
For the toppings
1 avocado, mashed
3 baby marrows, sliced into ribbons
Handful baby spinach
Herbs and salad leaves of your choice
¼ tsp salt
¼ tsp pepper
For the green tea dressing
¾ cup double-cream yoghurt
½ cup chopped parsley
¼ cup chopped spring onions
2 tbsp lemon juice
1 green teabag, leaves only
1 clove garlic, peeled and crushed
½ tsp salt

METHOD
For the pizza bases
1. Preheat oven to 180°C and line 2 baking trays with baking paper.
2. Combine all the ingredients. Knead until the dough is smooth and springy. Add a few tbsp of flour if the dough is too sticky, or yoghurt if it is too dry.
3. Halve the dough and roll out into 2 circles, each about 20 cm.
4. Allow to rest for 5 minutes, then transfer to the baking trays and brush generously with oil.
5. Bake for 20–25 minutes, until the edges of the bases are golden brown. Remove from the oven and leave to cool for 10 minutes.
For the toppings
1. Spread the bases with mashed avo. Top with the baby marrows, spinach, herbs and salad.
For the green tea dressing
1. In a blender, combine all the ingredients until smooth.
2. Drizzle dressing over the pizza.

Recipe: Amerae Vercueil
Styling: Chiara Turilli & Andrea Kühn
Photography: Andreas Eiselen // HMimages.co.za

The post The ultimate healthy green pizza with green tea dressing appeared first on MyKitchen.

These lovely baby marrow ribbons with creamy garlic sauce are perfect meat-free starters to serve to your guests at your next dinner party, and they make a delicious snack if you’re just looking for something light and flavourful.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
2 cloves garlic
1 cup cream
3 thyme sprigs
1 lemon, zested
4 baby marrows, cut in ribbons

METHOD
1. Fry garlic in a little olive oil until golden. Add cream, thyme and lemon zest. Season with salt and pepper. Cook for 10 minutes.
2. Toss baby marrow ribbons through the hot sauce. Cook for a few minutes to soften.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

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