We all know the scene – you want to host an epic dinner party for your nearest and dearest, but it’s that time of the month where cash is scarce, and meals are budget all the way. No need to cancel your plans – our tips will help you come in under budget and have the most memorable evening!

1. Get creative and host a potluck

These types of dinners are perfect for two main reasons – firstly, you’ll keep costs low by asking everyone to bring a dish or side to complement the menu you had in mind and secondly, if you know there’s a fussy eater (or two) invited, they’ll most likely bring something to suit their dietary requirements. Just remember to ask everyone what they would like to bring to avoid guests bringing the same items.

2. Plan on using mostly in-season produce

Before heading out to the supermarket, plan your meals around mostly in-season produce. In-season fruit and veg will naturally be cheaper since there’s so much more of it.

3. Shop the offers

There’s nothing like a good deal! Scour online supermarket catalogues to find the best deals. 2-for-1; buy one, get one free; buy 2, save 20% – these are all great offers that will save you big time – especially when hosting a larger dinner party, where bulk items matter.

4. Use cheaper cuts of meat

With the price of meat being so high, buying less in-demand cuts of meat is a great tip to save money. You can easily host a dinner party and serve beef brisket. You might have to cook the meat slightly longer. Pro tip: make friends with your local butcher – they’ll give you all the tips and tricks on how to cook different cuts of meat.

5. Go meatless

Meat just keeps getting pricier. Why not skip it? Many people hear vegetarian and immediately think the worst, but there are plenty of vegetarian recipes that create the illusion of meat – think eggplant lasagne, dhal and naan, or a delicious butternut and cauliflower curry. These dishes all taste delicious – and will be far cheaper than something meaty.

6. Simple settings are the best

If you’d like to set a beautiful table for your guests, keep it simple. Twigs and ferns from your garden (instead of overpriced flowers) will look great on any table – and won’t cost a cent! Alternatively, think of creating handwritten place settings or using candles from around the house. Small touches make a big impact. Pinterest is the solution for all your styling needs.

The post 6 Ways to host an epic dinner party on a budget appeared first on MyKitchen.

We’re bringing you the best of both worlds with our satisfying mock meat recipe, sweet potato schnitzels. It is wholesome, delicious, and will keep you wanting more.

SERVES 4 // COOK TIME 15 min

INGREDIENTS
1 tbsp mixed dried herbs
2 eggs, whisked
2 sweet potatoes, cut into 1 cm thick slices
½ cup flour
1 cup panko crumbs
1 cup olive oil
Handful watercress
1 cup home-made honey-mustard sauce (recipe below)

METHOD
1. Whisk together the eggs and dried herbs. Season with salt and pepper.
2. Dredge the sweet potato slices with the flour and dip into the egg mixture. Then coat in panko crumbs.
3. Heat the olive oil in a pan over high heat. Fry the schnitzels for 5 minutes on each side, until golden brown. Drain on a paper towel.
4. Serve the schnitzels with fresh watercress and the honey-mustard sauce.

Healthy homemade honey mustard sauce
Make your own honey mustard sauce at home by mixing together ¼ cup honey and ¼ cup Dijon mustard. Thin it out with olive oil until it reaches your desired consistency. Season with salt and cracked black pepper to taste.

Recipes & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto

Need to put together a quick meal for the family? Then try your hand at our budget-friendly Potato crust quiche.

The post Sweet potato schnitzels appeared first on MyKitchen.

The cousin to the onion is the star of the show in this vegetarian masterpiece! This leek tart with Dijon mustard makes a deliciously creamy savoury tart.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
150 g baby leeks, halved lengthways
¼ cup olive oil
4 tbsp butter
Handful fresh thyme
Salt and black pepper
100 g medium leeks, finely chopped
¼ cup Dijon mustard
3 eggs
1 cup cream
1 tsp dried thyme
1 cup grated mozzarella
400 g shortcrust pastry
½ cup cubed feta

METHOD
1. Preheat oven to 180°C.
2. Arrange the baby leeks on a baking tray. Drizzle with 2 tbsp oil, dot with 2 tbsp butter, and sprinkle with ½ fresh thyme, salt and pepper. Roast for 15 minutes, until golden on the edges.
3. Heat remaining oil, butter and thyme, and fry the chopped leeks until soft. Remove from the heat and add 2 tbsp mustard.
4. Whisk together eggs, cream, dried thyme, salt and pepper. Add mozzarella and fried leeks.
5. Roll out the pastry on a lightly floured surface, then press into a tart tin. Prick the base with a fork and spread with remaining mustard. Bake for 10 minutes, until golden.
6. Fill with cream mixture and feta. Arrange baby leeks on top.
7. Bake the leek tart for 25–35 minutes, until set and golden.

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

For those who like a meat option, these chicken and leek puffs make tasty snacks!

The post Savoury leek tart with Dijon mustard appeared first on MyKitchen.

We bet you didn’t know you could get so creative with a tin of tomato soup! Try this savoury tomato tart with mozzarella for a weeknight feast.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
200 g shortcrust pastry
400 g tin cream of tomato soup
2 eggs, whisked
1½ cups grated mozzarella
150 g vine tomatoes

METHOD
1. Line a tart tin with the pastry and prick all over. Bake at 180°C for 10 minutes.
2. Whisk together the tomato soup, eggs and ½ mozzarella. Season well with salt and pepper.
3. Pour into the tart shell and top with the rest of the cheese and the tomatoes. Bake for 40 minutes.

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

There’s nothing better than digging into a big dish at the dinner table, and this chicken, spinach and baby marrow tart is no exception!

The post Yes, you can make this tomato tart with a tin of soup appeared first on MyKitchen.

Make it gourmet! That’s exactly what we did with this pan-fried tomatoes and IMBO white Kidney Beans on toast recipe, so why not go on and give it a try?

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
15 tomatoes
3 garlic cloves, chopped
4 tbsp tomato paste
2 tsp sugar
1 tsp dried sage
½ tsp dried origanum
1 cup spinach, torn
2 tbsp parsley, chopped
1 cup baby tomatoes
1½ cups IMBO white Kidney Beans, cooked according to packet instructions
1 ciabatta, sliced and toasted

METHOD
1. Slice a small ‘x’ into the skin at the bottom of each tomato. Place in a large bowl and soak in boiling water. Cover with a plate and set aside for 10 minutes. Drain, pinch off the skins and roughly chop.
2. Heat 3 tbsp of oil in a pan over medium heat. Add the garlic and fry until it starts to turn golden brown, about 2 minutes.
3. Add the chopped tomatoes, tomato paste, sugar, sage and origanum. Stir to combine. Reduce the heat and simmer for 15–20 minutes, until thickened.
4. Stir through the spinach and parsley. Season well with salt and pepper.
5. Heat some more oil in a pan over medium heat and fry the baby tomatoes until blistered.
6. Add the baby tomatoes along with the beans to the tomato sauce.
7. Spoon some of the beans in sauce on to the toast and serve immediately.

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

The post Gourmet beans on toast with IMBO White Kidney Beans appeared first on MyKitchen.

With this stuffed dish, you get the perfect blend of flavours! Treat the fam to these avocados stuffed with curried samp and beans for a fun and healthy twist on their favourite.

SERVES 4 // COOKING TIME 40 min, plus soaking overnight

INGREDIENTS
2 cups samp and bean mix
1 tbsp vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1 tbsp curry powder
1 tsp chilli flakes
Pinch salt
400 g tin chopped tomatoes
½ cup water
½ cup finely chopped spinach
2 avocados

METHOD
1. Soak the samp and beans in plenty of water overnight. Then drain and cook until nearly soft, about 30 minutes. Drain again and rinse.
2. Heat the oil in a pot and fry the onion until soft. Add a little more oil, along with the garlic, peppers, curry powder, chilli and salt. Fry for 5 minutes.
3. Add the tomatoes and simmer over medium heat for 10 minutes. Add the water and simmer until the mixture thickens.
4. Add the samp and beans, and spinach. Remove from the heat and allow to cool slightly.
5. Slice the avocados in half and remove the pips. Spoon curried mixture into the avocados.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Avocados stuffed with curried samp and beans appeared first on MyKitchen.