We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

The post Chickpea Bunny Chow With Mango Atchar appeared first on MyKitchen.

What better way to end your Friday than by having these delicious berry ice lolly cocktails with your friends by the pool.

SERVES  4 // COOK TIME 15 min

INGREDIENTS
1 cup mixed berries
1 cup lemonade or lemon soft drink
¼ cup cranberry juice
750 ml sparkling white wine

METHOD
1. Mix the berries, lemonade and cranberry juice. Pour this into ice-lolly moulds and freeze overnight.
2. To serve, place the ice lollies in glasses and fill up with sparkling wine.
3. Stir to infuse the lollies in the wine.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Whether you’re spending the day by the pool or heading out to a braai, these green melon cocktails make delicious summer drinks!

The post Berry ice lolly cocktails appeared first on MyKitchen.

This recipe may take some extra work in the kitchen, but trust us, it will be so worth it. You’ll never enjoy poached eggs the same again!

SERVES 2 // COOK TIME 1 hour 5 min

INGREDIENTS
2 medium beetroots, halved and peeled
1½ L water
2 medium potatoes, peeled and grated
2 tbsp coconut oil
Salt and black pepper
400 g tin cannellini beans
1 tbsp tahini
Zest and juice of ½ lemon
1 tbsp vinegar
4 eggs
Coriander, to serve

METHOD
1. Place the beetroots and water in a large pot. Cook for 1 hour, until tender. Remove beetroots from the pot and allow them to cool.
2. Squeeze any liquid from the grated potatoes. Add coconut oil and seasoning, and stir to combine well.
3. In a non-stick frying pan, cook 2 tbsp potato mixture at a time for 3–4 minutes on each side.
4. Place the cooked beetroot, beans, tahini, lemon zest and juice, and seasoning in a blender. Blitz until smooth.
5. Bring a pot of water to a simmer. Add the vinegar. Stir the water to create a whirlpool, then crack in an egg and cook for 6 minutes. Repeat.
6. To serve, spread bean pâté on a potato fritter and top with a poached egg. Sprinkle with fresh coriander.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Poached eggs, potato fritters and beetroot-bean pâté appeared first on MyKitchen.

If you’re looking for a way to get your kids to eat their veggies, then this Cornflake-crusted fish fingers recipe with carrot fries will be perfect!

SERVES 4 // COOK TIME  1 hour 10 mins

INGREDIENTS
For the fish fingers
2 cups cornflakes
½ cup chopped parsley
Salt and black pepper
500 g white fish
¾ cup flour
2 eggs, whisked
Vegetable oil, to shallow-fry
For the tartare sauce
¾ cup mayonnaise
1 tbsp white-wine vinegar
1 tsp Dijon mustard
1 gherkin, finely diced
Salt and black pepper
For the carrot fries
8 carrots, peeled
1 tbsp vegetable oil
Salt

METHOD
1. Place cornflakes, parsley, salt and pepper in a food processor. Pulse until fine crumbs form.
2. Cut fish into 2 × 4 cm fingers.
3. Place flour, egg and crumbs in 3 separate bowls.
4. Dip the fish into each bowl: flour, egg, crumbs.
5. Heat 1 cm oil in a pot and fry the fish fingers in batches for 2–3 minutes on each side, until golden brown.
For the tartare sauce
1. Combine all the ingredients in a bowl. Serve with the fish fingers and carrot fries.
For the carrot fries
1. Preheat oven to 180°C.
2. Cut them into fries, about 4 cm long. Toss with the oil and sprinkle with salt.
3. Bake for 20 minutes. Lower the temperature to 120°C and bake for another 20 minutes, until crispy.

Not keen on those typical processed meat hot dogs? Try our yummy and healthy shrimp dogs instead! They make a perfect weekend lunch no matter the season.

The post Cornflake-crusted fish fingers with carrot fries appeared first on MyKitchen.

If you’re feeling like something light for dinner tonight, then this Thai-spiced appetiser with spicy pork, roasted nuts and red chillies will be perfect.

SERVES 4 // COOK TIME 15 mins

INGREDIENTS
1 tbsp vegetable oil
400g pork mince
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and grated
Zest and juice of 2 limes, plus extra to serve
1 tbsp soy sauce
⅔ cup roasted peanuts, plus extra to garnish
2 red chillies, chopped
Salt and pepper
2 baby gem lettuces

METHOD
1. In a wok or large frying pan, heat the oil until sizzling. Add the pork mince and fry until browned all the way through.
2. Add the garlic and ginger and cook for a further 5 minutes. Then add the lime zest and juice and soy sauce, and continue cooking until the sauce has thickened. Add the peanuts and 1 chilli and season.
3. Separate the lettuce leaves and fill with spicy mince. Garnish with extra chilli and peanuts, and serve with lime wedges.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

The post Spicy pork lettuce wraps appeared first on MyKitchen.

This watermelon, basil and vodka cocktail recipe is tasty, refreshing and definitely cute enough to put on your Instagram story.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 cups cubed watermelon
¼ cup sugar
Ice cubes
½ cup water
¼ cup vodka
¼ cup basil
1 lime, juice

METHOD
1. Blend watermelon, sugar and 2–3 ice cubes till smooth. Strain, discarding the pulp and seeds.
2. Mix water, vodka, basil and lime juice. Pour into 2 glasses.
3. Add ice and watermelon juice, then stir. Garnish with watermelon.

Enjoy a treat for two with these delicious Peruvian grapefruit cocktails. They make the perfect sundowners to end off a great week!

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