To ensure your bounty of veggies goes the extra mile (before they go limp!), try pickling them. This not only helps the veggies to keep their crunch, but also imparts so much flavour and the uses are endless! Try them in salads, sandwiches or enjoyed as is on your favourite cheeseboard or snack platter. 

Broccoli omelette with spanakopita filling

Serves 4 

Swap out broccoli for baby marrow or shaved cauliflower if you prefer.

Ingredients 

Olive or canola oil for frying
1 red onion, sliced
1 packet (400g) tenderstem broccoli, halved lengthways
2 Tbsp Dijon or wholegrain mustard
1 cup milk or cream
2 cups grated mozzarella
12 eggs, separated
Salt and milled pepper
½ packet (150g) baby spinach
2 discs feta, crumbled 

Method

1. Heat a glug of oil in a medium-sized pan and sauté onions. Remove and set aside.
2. Add 6-8 halved broccoli stems to the same pan and brown for 2 minutes. Set the pan aside. 
3. Whisk 1 tsp mustard and ¼ cup each milk and mozzarella with 3 egg yolks in a bowl.
4. In a separate bowl, lightly whisk 3 egg whites until they are fluffy and have tripled in volume. Season.
5. Place the pan back onto the heat. Fold egg whites through the egg yolk mixture and pour over broccoli in the pan.
6. Fry the omelette for about 2-4 minutes, swirling the pan occasionally, while lifting the sides with a spatula to ensure the egg cooks evenly.
7. Add ¼ of the spinach, an extra handful of mozzarella, some crumbled feta and the sautéed onion.
8. Fold the omelette to enclose filling and cover with a lid for 1 minute to steam, allowing the cheese to melt. 
9. Transfer t o a plate and repeat the process with remaining ingredients to make 3 more omelettes.
10. Serve warm, sprinkled with some fresh herbs and seasoning if you prefer.

Oven-baked polenta with mushrooms and tomato

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan.  

Ingredients 

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Swiss chard and tomato pizza

Serves 4 

Bulk this up by topping pizza with shaved fennel, onion slices or cubed butternut or pumpkin.

Ingredients 

500g store-bought bread dough
1 Tbsp Dijon or wholegrain mustard
2 Tbsp tomato paste
1 tsp dried mixed herbs
Pinch of sugar
1 packet (300g) Swiss chard, shredded
2 cups grated white Cheddar
Salt and milled pepper
3 salad tomatoes, chopped
2 Tbsp chopped fresh parsley 

Method

1. Preheat oven to 200°C.
2. Roll out dough on a lightly floured surface into a large circle of about 4mm thick.
3. Combine the mustard tomato paste and dried herbs and sugar, then generously spread onto pizza base.
4. Place the base on to a greased and lined baking tray and bake for about 5-6 minutes.Remove from the oven.
5. Scatter the base with Swiss chard and cover with grated white Cheddar. Season well. 
6. Bake for about 6-8 minutes or until the crust is golden and the cheese has melted.
7. Top with fresh tomato and sprinkle with parsley.
8. Slice and serve immediately. 

Curried dhal

Serves 4 

Swirl some coconut cream or milk through the dhal for added flavour.

Ingredients 

2 glugs canola oil
3 onions, chopped
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground turmeric
¼ cup curry powder
2 Tbsp ground coriander
2-3 sprigs fresh or dried curry leaves
2 cups dried lentils
3 cups vegetable stock
1 can chickpeas, drained
1 head cauliflower, broken into small florets
Handful fresh coriander, chopped
Salt and milled pepper 

For serving 

Tomato and onion sambal
Plain yoghurt
Naan, roti or flatbreads 

Method

1. Heat a glug oil in a large pot over low heat and fry onions, garlic, ginger and turmeric for 5 minutes.
2. Stir through half the spices and all the curry leaves and fry for another 3-5 minutes. Add a splash of water if the mixture starts to catch.
3. Add lentils and stock to pot and simmer for 15-20 minutes, stirring it occasionally.
4. Preheat oven to 180°C.
5. Place chickpeas and cauliflower onto a baking tray, drizzle with oil and sprinkle with remaining spices. Toss to combine.
6. Roast for 20 minutes or until golden.
7. Stir roasted cauliflower, chickpeas and fresh coriander through dhal and season well.
8. Serve with tomato and onion sambal, plain yoghurt and naan, roti or flatbread.

Moroccan cauliflower

Serves 4 

Add a can of lentils, beans or chickpeas to the sauce to bulk up this meal. 

Ingredients 

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 heads cauliflower
3 Tbsp olive oil
Salt and milled pepper 

For the sauce 

1 can coconut milk
½ cup vegetable stock
1 sachet butter chicken paste
1 Tbsp tomato paste
1 Tbsp ground turmeric
1 lemon, juiced 

For serving 

¼ cup flaked almonds, toasted
¼ cup cranberries
Handful coconut flakes, toasted
1 lemon, zested
Handful fresh mint and parsley, chopped
8 mini pitas, toasted 

Method

1. Preheat oven to 200°C.
2. Crush the coriander, cumin and mustard seeds in a pestle and mortar or with the back of a spoon.
3. Place cauliflower into a deep roasting dish, drizzle with oil and sprinkle with crushed seeds. Season well.
4. Roast for 20 minutes or until lightly golden.
5. In a separate bowl, whisk together all the sauce ingredients. Season well.
6. Pour the sauce around the cauliflower, return it to the oven and roast for another 10-15 minutes or until cooked through.
7. Combine the almonds, cranberries, coconut, lemon zest and herbs and scatter over the cauliflower.
8. Serve the cauliflower with a generous helping of sauce and toasted pitas.

Vegetable barley risotto

Serves 4 

Both barley and millet make great substitutes for arborio rice, as you can cook them in the exact same way. 

Ingredients 

2 Tbsp olive oil
1 onion, chopped
2 leeks, washed and trimmed
2 carrots, chopped
3 cloves garlic, chopped
2 dried or fresh bay leaves
Handful fresh thyme
1 cup raw barley or millet
¼ cup white wine
6 cups vegetable stock
Salt and milled pepper
½ cup cream
⅓ cup grated Parmesan
2 Tbsp butter
1 punnet (250g) exotic mushrooms, sliced
1 punnet (250g) vine or cherry tomatoes
Parsley or watercress, for serving 

Method

1. Heat oil in a large pan or pot and sauté onions, leeks, carrots and garlic for 3-5 minutes.
2. Add the bay leaves, thyme and barley and cook for about 2-3 minutes.
3. Pour in wine if using, while stirring and cook for about 3-4 minutes.
4. Add about ⅓ cup of stock at a time while stirring, allowing it to fully absorb in the barley before pouring in the next addition. Repeat process with remaining stock.
5. Stir continuously for 25-30 min over a medium-low heat until stock has been absorbed and barley has cooked through.
6. Remove and discard bay leaves and thyme stalks.
7. Season and stir through cream and Parmesan.
8. Heat butter in a separate pan and fry mushrooms and tomatoes for 2-3 minutes.
9. Stir mushrooms, tomatoes and parsley through risotto and cook for a further 1-2 minutes.
10. Serve the risotto garnished with fresh herbs and extra grated Parmesan.

Words by: Chad January
Photographs: Recipes and styling: Fresh Living Magazine 

The post 4 yummy ways to use your leftover veggies appeared first on MyKitchen.

There’s an art to creating the fluffiest scrambled eggs, or the softest poached egg with gooey yolk. Our Editor shares his tricks to help you get it right every time!  

Soft & scrambled 

Serves 1  

In a bowl, whisk together 3 eggs and season. Heat 2 Tbsp butter in a large pan and remove from the heat. Pour in eggs and place back onto the heat. After about 30 seconds, use a spatula to pull the cooked eggs from the sides, swirling the pan to allow the uncooked eggs to hit the direct heat. Continue doing this with your spatula, creating folds of fluffy eggs in the pan. With some of the eggs still runny, remove from the heat and continue to fold using your spatula. The residual heat from the pan will continue to cook the eggs. Serve while hot.

Boiled & tested  

Serves 1   

Fill a pot about 3⁄4 way up with water and bring to a boil. Once boiling, place eggs onto a large spoon and gently lower into the water. (Throwing or dropping the eggs into the water can cause the egg shell to crack and allow the egg to seep through into the water). Boil eggs for 6 minutes for a runny yolk or 8 minutes for a firm yolk. Remove from heat immediately and place into an ice bath to stop the cooking process. Carefully remove the shell by gently cracking onto a surface and peeling back the cracked shell bits. Serve immediately.

Cheesy omelette  

Serves 1  

In a bowl, whisk together 3 eggs and season. Heat 2 Tbsp butter in a large pan and remove from the heat. Pour in eggs and place back onto the heat. After about 30 seconds, use a spatula to pull the cooked eggs from the sides and swirling the pan to allow the uncooked eggs hit the direct heat. (Doing this creates a thicker base for your omelette, preventing it from breaking when flipped). Sprinkle the one half with your favourite fillings and cover with cheese. Using a spatula, flip the side without toppings over to enclose, cover with a lid and allow to steam so the cheese can melt – about 2 minutes. Remove from heat and allow the omelette to steam for a further minute before transferring to a plate. Serve immediately.

Also read: Rolled herb omelettes with hake

Perfectly poached 

Serves 1  

Fill a pot about 3⁄4 way up with water and bring to a boil. Add about 3 Tbsp white vinegar to the water. Crack one fresh egg into a small ramekin (this helps eliminate getting egg shells into the water). Once boiling, bring the water down to a medium simmer and, using a whisk, create a whirlpool in the pot. As the whirlpool is about to stop, tip in your egg and simmer gently for about 5-6 minutes for a soft runny yolk or 6-8 minutes for a medium-firm yolk. (It is the action of creating the whirlpool as well as the addition of vinegar that helps create the iconic shape). Remove the egg using a slotted spoon and place onto a clean plate. Season and serve immediately.

Sunny fried crispy eggs 

Serves 1  

Heat 1 Tbsp each butter and oil in a pan over medium-high heat. Swirl it around to coat the entire pan and crack the egg in the pan. Fry the egg for about 2-3 minutes for a soft yolk and 3-4 minutes for a medium yolk. Spoon the butter and oil mixture over the egg whites to create the perfect crispy egg. Season well and transfer to a plate. Serve immediately.

Also read: Curried fried eggs

Recipe & Styling: Chad January
Photographs: Zhann Solomons  

The post Egg-cellent tips to perfectly prepare your eggs appeared first on MyKitchen.

Are you in a mood for a hearty breakfast, but lacking ideas? Then look no further because our budget-friendly spicy Spanish omelette has your name on it!

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
500 g potatoes, peeled
⅓ cup flour
1 tsp dried thyme
1 tsp paprika
1 tsp salt
½ tsp black pepper
100 g butter
1 bunch (3–4) leeks, halved lengthways, thinly sliced
2 garlic cloves, peeled and crushed
½ tsp nutmeg
5 eggs
100 g cheddar, grated
⅓ cup milk
125 g cherry tomatoes, halved
Flat-leaf parsley, to garnish

METHOD
1. Preheat oven to 200°C.
2. Boil the potatoes until just done. Leave to cool, then dice.
3. Place flour, thyme, paprika, salt and pepper in a ziplock bag. Add the potatoes and shake.
4. Melt 50g butter in an oven-proof frying pan over medium heat. Fry the potatoes in batches until golden. Remove.
5. Reduce to low heat and melt the remaining butter in the same pan. Fry leeks, garlic and nutmeg until leeks are softened, about 8 minutes.
6. Whisk together eggs, cheddar and milk. Add the potatoes and tomatoes to the pan, then pour the egg mixture over. Stir gently to combine.
7. Transfer the pan to the oven and bake for 10–15 minutes, until the egg is just set.
8. Cut into squares and garnish with parsley.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

The post Spicy Spanish omelette appeared first on MyKitchen.

When it comes to convenience, budget and nutrition, frozen veg are a winner! Try out this yummy pea and spinach omelette to see what we mean.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
For the pea sauce
¾ cup frozen peas, blanched
½ cup basil
1 garlic clove
½ wheel feta
1 tbsp lemon juice
¼ cup olive oil
For the spinach omelette
1 onion, finely chopped
10 eggs
¼ cup milk
1¼ cups grated Cheddar
1 cup frozen peas, blanched
1½ cups baby spinach
1 tbsp chopped chives
½ wheel feta, crumbled

METHOD
For the pea sauce
1. Place all the ingredients in a food processor and blend until smooth.
2. Season to taste and set aside.
For the spinach omelette
1. Fry the onion in a bit of oil for 5 minutes, until soft and translucent. Remove from the pan and set aside.
2. Whisk eggs and milk.
3. Heat some more oil in a pan over medium heat and pour in ¼ of the egg mixture. Swirl so it forms an even layer.
4. Cook for 1–2 minutes, until the middle starts to set. Spoon on some pea sauce. Sprinkle onion, ¼ cup of the Cheddar,  peas, spinach, chives and feta on one half of the omelette. Flip the other side over the fillings and cook until the cheese melts. Slip on to a plate.
5. Repeat with the remaining egg mixture and fillings. Serve with pea sauce.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

There are so many healthy and yummy meals you can put together with frozen veg, like this rice, fish and bean salad.

The post Pea and spinach omelette with creamy pea sauce appeared first on MyKitchen.

This caprese salad omelette is just as great as a quick breakfast, easy lunch or weeknight supper. Need a bit more? Add chicken or roasted chickpeas.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
2 tbsp oil
1 garlic clove, sliced
⅓ cup baby tomatoes
3 eggs
2 tbsp milk
¼ cup mozzarella, torn into pieces
3 tbsp Cheddar, grated
1 tbsp basil pesto
¼ cup fresh basil
To Serve
1 slice wholewheat toast

METHOD
1. Fry garlic in 1 tbsp oil until golden brown (1–2 minutes). Remove from the pan.
2. Add tomatoes and fry until they start to blister and soften. Set aside.
3. In a bowl, whisk eggs and milk. Season with salt and pepper.
4. Heat remaining oil in a non-stick pan over low-medium heat. Pour in the egg mixture and swirl the pan so that it forms an even layer.
5. Let the egg cook for 2–3 minutes, until the middle starts to set.
6. Sprinkle mozzarella and Cheddar over one half and dot small spoonfuls of pesto. Once cooked through and the cheese has melted, top the same side with the garlic, tomatoes and fresh basil.
7. Use a spatula to flip the other side of the caprese salad omelette over the fillings and slide it on to a plate. Serve with toast.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Who knew the traditional caprese salad could be so versatile? The next time you bring the braai out, try these caprese boerie rolls.

The post Caprese salad omelette with wholewheat toast appeared first on MyKitchen.

Throwing out leftovers is a thing of the past! You’ll think twice before throwing out your wilted herbs once you’ve tried this Persian baked omelette.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
6 spring onions, finely sliced
1 cup parsley, chopped
2 cups chives, finely chopped
1 cup coriander, finely chopped
1 cup dill, finely chopped
¼ tsp turmeric
8 eggs, beaten
½ cup full-cream yoghurt
2 tbsp flour
¼ cup dried cranberries, roughly chopped
½ cup walnuts, chopped
2 tbsp olive oil

METHOD
1. Preheat oven to 180°C.
2. Mix together the spring onions, herbs and turmeric.
3. Whisk together the eggs, yoghurt and flour. Add this to the herb mixture and season. Then stir in the cranberries and walnuts.
4. Heat the olive oil in an ovenproof pan over high heat. Add the mixture to the pan and immediately turn the heat down to medium.
5. Cook for 5 minutes, then transfer to the oven for 15 minutes.
6. This can be served immediately or cooled.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Keen to get in on being sustainable and grow your own herbs at home? Check out our basic herbs 101 guide!

The post Persian baked omelette with wilted herbs appeared first on MyKitchen.