Embrace the flavours of autumn’s harvest and get helpful recipe ideas to get the most out of them in your cooking this season. 

As the seasons change, so do the produce. Not only do you pay less for produce when it’s in-season, it was harvested at the right time, and leaves a smaller carbon footprint due to less transport. Cook with these yummy in-season fruit and vegetables this season:

Pumpkin

In the culinary world, autumn and pumpkin are synonymous. From cannelloni to a delicious meringue dessert, this orange vegetable is packed with vitamins and minerals and adds a sweet, earthy flavour to your dishes.

Try these yummy pumpkin recipes: 

Low GI pear & pumpkin breakfast muffins

Low-carb pumpkin and sage cannelloni

Pumpkin meringue pie

Peas

Whether you eat them in the pods or not, peas are delicious and filled with protein, Vitamin C and zinc. It also adds a vibrant and sweet flavour to all your dishes.

Try these yummy easy-peasy recipes:

Rösti with creamy smashed peas and poached eggs

Sugar snap pad Thai with peanut sauce

Hake kebabs with mushy peas

Bangers and mash with buttery peas

Apples

As they say, “an apple a day keeps the doctor away”. Apples are not only nutritious, but this versatile autumnal fruit is also the star of many a hearty (and delicious) dish.

Try these (golden) delicious autumn meals with apples:

Roasted apples with yoghurt & oat crumble

Walnut-crusted hake with apple-cider radishes

Buttermilk fried chicken with apple slaw

Onion and apple pork chops with butter bean mash

Mini salted-caramel-and-apple Tartes Tatin

Pomegranate

One of the most eagerly awaited autumn fruits, the pomegranate is this season’s superfruit thanks to its high levels of antioxidants that may reduce the risk of many diseases. Not only is the colour rich, but the burst of flavour brightens up any dish.

Try these delicious pomegranate recipes:

Kofta with roti and pomegranate-mint gremolata

Pomegranate and chocolate fudge to make with the little ones

Lamb tenderloin with pomegranate yoghurt

Photography: Pexels

The post Seasonal produce to cook with in autumn  appeared first on MyKitchen.

This goat’s cheese, pea and mint quiche is fresh, tastes amazing and looks beautiful. The perfect summer #MeatFreeMonday dish.

SERVES 4 / HANDS-ON 15 min / HANDS-OFF 50 min

INGREDIENTS
400 g roll puff pastry
5 eggs (3 whole, 2 yolks)
250 ml cream
1 clove garlic, peeled and crushed
Salt and pepper
250 ml frozen peas, defrosted
2 tbsp chopped mint
100 g goat’s cheese, crumbled

METHOD
1. Roll out the puff pastry on a lightly floured surface to about 5 mm thick.
2. Line a lightly greased tart tin with the pastry and place in the fridge to chill for 30 minutes.
3. Preheat oven to 180°C.
4. Blind-bake the pastry for 15 minutes, until just cooked and lightly golden.
5. Whisk the whole eggs, egg yolks, cream and garlic, and season with salt and pepper.
6. Pour the peas into the pastry shell and scatter the mint on top. Pour the egg mixture over and dot with the cheese.
7. Bake for 20–25 minutes, until just set.
8. Allow to cool slightly, then serve with a salad.

Fresh greens will always be a hit, and they’re even better when they’re the star of the show. This baby marrow and spinach lasagne is filled with flavour and green veg favourites.

The post Goat’s cheese, pea and mint quiche 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.

We like to call these home-made spinach wraps with fried leeks and pea hummus summer pizzas for their fresh green look and feel!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the spinach wraps
3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed
For the fried leeks
½ cup cake flour
1 tsp baking powder
½ tsp salt
⅓  cup water
1 egg
Vegetable oil, to deep-fry
1 large leek, sliced into rounds and separated
For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves, peeled
1 tsp cumin
⅓  cup olive oil
To serve
Handful baby spinach
1 cup peas, steamed
Baby onions, sliced
Feta, crumbled

METHOD
For the spinach wraps
1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golfball- sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry-fry wraps for 1 minute a side.
For the fried leeks
1. Mix flour, baking powder and salt in a bowl.
2. In a separate bowl, mix water and egg. Pour the dry ingredients into the wet and mix.
3. Heat oil in a pot. Dip the leeks in batter and fry until golden brown. Keep a close eye on them, as they burn easily. Drain on paper towel.
For the pea hummus
1. Pulse all ingredients, except the oil, until fine crumbs form.
2. Drizzle in the oil and continue pulsing until you have a consistency you’re happy with.
To serve
1. Spread the pea hummus on the spinach wraps. Scatter with the fried leeks, spinach, peas, onions and feta.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For another quick and versatile meat-free option, try our vegetable fritters.

The post Spinach wraps with fried leeks and pea hummus appeared first on MyKitchen.

Is there anything more exciting than leftovers the next day? How about a big roast chicken with pea and mint roast potatoes for dinner and lunch!

SERVES 4 // COOKING TIME 2 hours 45 min

INGREDIENTS
2 chickens
2 tbsp olive oil
2 cups plain yoghurt
4 garlic cloves, minced
2 tsp cayenne pepper
1 tsp chilli flakes
Zest and juice of 1 lemon
2 kg potatoes, peeled, quartered and parboiled
2 cups frozen peas, cooked
4 tbsp chopped mint

METHOD
1. Season the chicken with salt and pepper.
2. Combine oil, yoghurt, garlic, cayenne pepper, chilli flakes and lemon zest and juice. Massage into the chicken. Marinate in the fridge for 1–4 hours.
3. Preheat oven to 200ºC.
4. Heat 5 tbsp oil in a roasting tray in the oven. Arrange the potatoes in the tray, season and roast for 1 hour, tossing halfway, until golden.
5. Remove the chicken from the marinade and place on a lined roasting tray. Roast (at the same time as the potatoes) for 1 hour to 1 hour 15 minutes. Turn on the grill for the last 10 minutes.
6. Toss the peas and mint with the potatoes and serve alongside the roast chicken.

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

Do you know what else works as delicious leftovers? Paneer pockets!

The post Roast chicken with pea and mint roast potatoes appeared first on MyKitchen.

This budget-friendly and meat-free rösti with creamy smashed peas and poached eggs is the nutritious weeknight meal you’ve been searching for.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the rösti
450 g potatoes, parboiled
½ cup peeled and chopped onion
1 egg, beaten
½ tsp salt
½ cup vegetable oil
For the smashed peas
2 tbsp butter
2 leeks, chopped
3 cups fresh peas
½ cup cream
Basil, to garnish
2 eggs, poached

METHOD
For the rösti
1. Peel and coarsely grate the potatoes. Soak in a bowl of cold water for 2 minutes, then drain.
2. Spread out the grated potato and chopped onion on paper towel and pat dry.
3. Place the potato and onion in a bowl. Mix in the egg and salt.
4. Heat the oil in a pan.
5. Using ¼ cup potato mixture at a time, form 10 cm rounds (a good rösti  must be thin).
6. Fry the rösti  for 5 minutes per side, until crisp and golden.
For the smashed peas
1. Heat the butter in a pan and fry the leeks until soft. Season.
2. Add the peas and cream and blend until chunky.
3. Top the rösti with smashed peas, basil and poached eggs.

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

Do you know what else rösti pairs perfectly with? Yoghurt and creamy tuna! Get the recipe for our sweet potato rösti here.

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