What could be better than a cheesy and meatball sub? You can use any meat you like for the meatballs, but be sure to stick with creamy fresh mozzarella for ultimate taste and cheesy-ness!

INGREDIENTS
Vegetable oil, to fry
½ onion, grated
1 garlic clove, crushed
500 g leftover meat, finely chopped
3 tbsp breadcrumbs
1 tbsp mixed Italian herbs
1 tsp paprika
1 egg
2 cups leftover Napoletana sauce
1 ball Galbani fresh mozzarella, sliced
1 baguette, halved and toasted

METHOD
1. Preheat oven grill.
2. Fry the onion and garlic until soft.
3. Allow to cool, then mix with the meat, breadcrumbs, herbs, paprika and egg. Season and form into balls.
4. Fry the meatballs until golden, about 10 minutes.
5. Add the Napoletana sauce to the pan and simmer for 5 minutes.
6. Place mozzarella on the baguette and cook under the grill for 5 minutes. Top with meatballs and sauce.

The post Mozzarella and meatball sub appeared first on MyKitchen.

Coconito brownies

MAKES 12

INGREDIENTS
120g dark chocolate (70% cocoa)
2 ripe avocados
¾ cup coconut sugar
2 tsp instant coffee, dissolved in 2 tbsp hot water
2 tsp vanilla essence
2 large eggs
½ cup coconut flour
½ cup cocoa
Pinch salt

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Melt half the chocolate in the microwave until smooth. If the lumps don’t disappear, add a few drops of water and whisk while still hot. Set aside.
3. Lightly mash the avocado. Put it in a food processor with the coconut sugar, coffee and vanilla. Pulse until the mixture is smooth, scraping down the sides with a spatula every now and then.
4. Add the melted chocolate and pulse again until smooth.
5. Add the eggs and pulse again until smooth.
6. Add the coconut flour, cocoa and salt. Pulse again until smooth and fully incorporated.
7. Remove the blade or transfer the mixture to a bowl. Break up the remaining chocolate into bite-sized pieces, and gently fold into the batter.
8. Pour the mixture into the prepared tin and smooth out the top with a spatula.
9. Bake the brownies for no more than 35 minutes – start checking after 25 minutes. You want them to still be gooey in the centre.
10. Serve garnished with orange zest and almonds.

The post J’Something’s healthy coconito brownies appeared first on MyKitchen.

Having guests around in summer means chilling outside around the pool, and no one wants to stand slaving away in the kitchen. But we’ve got you covered with three easy recipes for summer perfect for enjoying by the side (or in) the pool.

1. Beef roll-ups
2. Boozy layered cheesecakes
3. Strawberry margaritas

Enjoy!

The post 3 quick and easy recipes for summer entertaining appeared first on MyKitchen.

Compared to most chefs, Johan may have had a bit of a late start, only entering the industry when he was 28. He started out as a chef at a chateau in France, where he fondly remembers the time spent wandering through the kitchen garden, a basket of vegetables and herbs on his forearm, carefully picking fresh produce for the day. These days, Johan heads up the kitchen at Vrede en Lust Estate’s Lust Bistro & Bakery, cooking and baking (make sure that you taste the sourdough!) fresh and fuss-free fare at one of the most renowned eateries in the foodie centre of Franschhoek.

To celebrate the month of love, and our true love of chocolate, we challenged chef Johan to create a savoury choccy dish just for us. And my-oh-my were we happy when he laid this Mexican favourite in front of us. He made a bold (and genius!) move by adding rich dark chocolate to his chicken mole and serving them on a bed of nachos, topped with cheese and baked in the wood-burning pizza oven. Need we say anymore?

Take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

The post Behind the scenes at Vrede en Lust Estate with Chef Johan van Schalkwyk appeared first on MyKitchen.

Over at Haute Cabrière, it is all about celebrating seasonal, locally sourced and organically farmed food through their menu of classic dishes – with a modern twist, of course. For Chef Westley, it’s a no-brainer, having grown up on his grandparents’ farm. From there, he followed his dream of studying to become a chef. Now, he finds himself cooking alongside Nic van Wyk at the iconic Haute Cabrière Restaurant & Terrace.

By Jana du Plessis & Roxy Greeff

To celebrate the month of love and our one true love, chocolate, we challenged Chef Westley to create a choccy-inspired savoury dish just for us, but in true Haute Cabrière style, of course. We were definitely not disappointed as we scooped up every bite of his grilled springbok leg and dark chocolate sauce, served with grilled peaches and crispy kale. This dish pairs surprisingly well with the vineyard’s Pierre Jourdan Bell Rose, and we enjoyed a glass or two with our meal as cellar master Takuan explained to us that you can serve sparkling wine with almost anything, should you be worried as to what to give your guests to sip at dinner.

But for now, take a look at what we got up to on shoot day and get Chef Westley’s heavenly rich recipe in the February issue of MyKitchen, on sale now at Spar, Clicks, Exclusive Books, Van Schaik Bookstore, Engen, BP, Caltex and Total.

Videography: Imaad Griffiths/HSMimages
Photography: Juliette Bisset

The post Behind the scenes at Haute Cabrière with chef Westley Muller appeared first on MyKitchen.