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.

Chickpeas are slowly becoming a delicious addition to many salads and dishes. Not only are they creamy, but they contain iron too. Give this yummy roasted chickpea bowl a try.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the red-pepper dressing
1 red pepper, ribs and seeds removed
2 tbsp olive oil
1 lemon, juiced
½ tsp pepper
½ tsp salt
½ tsp paprika
1 tsp brown sugar
¼ cup fresh coriander
For the chickpea bowl
2 cups chickpeas, cooked
2 tbsp oil
1 tsp salt
1 tsp paprika
3 tsp brown sugar
1 tsp garlic powder
1 tbsp sesame seeds
2 cups brown rice, cooked
2 cups baby spinach
2 avocados, peeled and sliced

METHOD
For the red-pepper dressing
1. Add all the ingredients to a blender. Blend until smooth.
For the chickpea bowl
1. Drain and rinse the chickpeas, place on paper towel and leave to dry.
2. In a pan over medium heat, fry the chickpeas.
3. Sprinkle with salt, paprika, brown sugar, garlic powder and sesame seeds, then fry for 5 minutes until caramelised and golden brown.
4. Build your bowl by placing the rice, chickpeas, baby spinach and avocados in a bowl.
5. Finish off with a drizzle of the red pepper dressing and a sprinkle of sesame seeds.

The post Roasted chickpea bowl appeared first on MyKitchen.

This simple and quick butterbean soup will have your taste buds (and your wallet) tingling with glee. Enjoy with a delicious home-baked bread!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 tbsp olive oil, plus to drizzle
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, finely chopped
1 clove garlic, peeled and crushed
1 sprig rosemary, chopped, plus extra to garnish
2 tbsp tomato paste
400 g tin butter beans, rinsed and drained
700 ml vegetable stock
125 ml cream

METHOD
1. Warm oil over low heat. Fry onion, carrot, celery, garlic and rosemary for 5 minutes. Add tomato paste and cook for 2 min.
2. Add beans and stock. Cook for 20 minutes on low heat.
3. Remove from heat, add cream and blend. Season and garnish with rosemary.

The post Butterbean soup appeared first on MyKitchen.

Don’t let the vegetables fool you, this autumn veggie pizza is flavoursome and filling! Change it up by going gluten-free or trying a hummus base spread.

The base

MAKES 4 // COOKING TIME 1 hour 25 min

INGREDIENTS
3 cups warm water
10 g instant yeast
2 tsp sugar
¼ cup olive oil
Pinch of salt
1 kg flour

METHOD
1. Mix water with yeast, sugar, olive oil and salt. Allow to stand for 10 minutes, until frothy.
2. Add flour and carry on mixing until it becomes a sticky dough.
3. Transfer to an oiled bowl and cover loosely with cling film. Let it rise for about an hour, or until it has doubled in size.
4. Knock back and knead for a few minutes before shaping into bases or freezing to use later.

The Tomato Sauce

MAKES 1L // COOKING TIME 1 hour

INGREDIENTS
10 tomatoes, halved
Olive oil, to grease and fry
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
Salt and black pepper

METHOD
1. Preheat oven to 180°C and grease a baking tray.
2. Place the halved tomatoes on the tray and bake for 35–40 minutes, until cooked down and slightly charred.
3. Fry the onion in a little olive oil until softened. Add the garlic and fry for a few minutes.
4. Add the tomatoes and cook for 10 minutes. Season.
5. Blitz with a stick blender or in a food processor.
6. Store the tomato sauce in the fridge or the freezer until you’re ready to use it.

The pizza

MAKES 4 // COOKING TIME 50 min

INGREDIENTS
1 brinjal, cut into rounds
1 red onion, peeled and cut into wedges
Olive oil
Salt and black pepper
1 batch basic pizza dough
250 ml crème fraîche
130 g basil pesto
120 g sun-dried tomatoes
100 g portobellini mushrooms, halved
300 g mozzarella, grated
30 g rocket

METHOD
1. Preheat oven to 180°C. Line baking trays with baking paper.
2. Arrange brinjal and onions on a baking tray, drizzle with plenty of oil and season well. Roast for 15 minutes, or until cooked through and slightly charred. Remove and set aside.
3. Increase oven to 220°C.
4. Roll out the pizza dough to make 4 medium (or 2 large) bases. Place on baking trays. Drizzle each pizza base with oil and spread with 1–2 tbsp crème fraîche.
5. Combine the remaining crème fraîche with the pesto and set aside.
6. Top the pizzas with the roast veggies, then sprinkle with the sun-dried tomatoes, mushrooms and mozzarella.
7. Bake for 15–20 minutes.
8. Top with handfuls of fresh rocket and spoonfuls of pesto cream to serve.

The post Autumn veggie pizza appeared first on MyKitchen.