A nostalgic staple, this is a take on the Zimbabwean dish Bota Une Dovi – peanut butter porridge. 

Peanut porridge with brûléed banana

Serves 4

Ingredients

2 cups cold water
1 cup plain instant maize porridge
½ tsp salt
¼ cup unsweetened peanut butter
¼ cup cream
Brown sugar, to taste 

For the brûléed banana 

Butter, for frying
2 Tbsp brown sugar
3 bananas, halved
Honey, for drizzling 

Method

1. Place water, maize meal and salt in a pot and whisk through.
2. Bring to a simmer and cook for 10-15 minutes, until thickened and creamy.
3. Remove porridge from the heat and stir through peanut butter, cream and sugar to taste.
4. Add a large knob of butter to a pan over medium heat and sprinkle over sugar. Stir to melt together. 
5. Add bananas face down and caramelise for 3-5 minutes, until sticky and golden. Flip and remove. 
6. Spoon porridge into bowls and top with bruleed banana. Finish with a generous drizzle of honey and serve.

By: Sjaan van der Ploeg
Photography by: Austin Taylor
Text courtesy of MyKitchen magazine

Also read: One-bowl spiced banana Bundt cake recipe

The post Peanut porridge with brûléed banana   appeared first on MyKitchen.

Celebrate World Nutella Day on 5 February with these two yummy breakfast recipes! Don’t have a tub at home? We show you how to make a decadent and delicious hazelnut chocolate spread. There is no better way to start your day!  

Hazelnut chocolate spread  

Makes about 1 cup // Cooking time 25 minutes

Method 

1. Roast 200g blanched hazelnuts on a baking tray at 180°C for 10 minutes, until fragrant and golden. 
2. Shake the tray halfway through to ensure even roasting. 
3. Add nuts to a high-powered blender and pulse for 5 minutes, until a chunky paste forms, scraping down often to aid in blending. 
4. Melt 80g dark chocolate with 3 Tbsp coconut oil, add to blender and blitz for 5 more minutes until smooth, stopping to scrape the mixture down every 30 seconds.

Home-made strawberry and Nutella pop tarts 

Makes 15 + 1 jar of strawberry jam // Cooking time 1 hour 10 minutes

Ingredients 

For the jam 

350g strawberries, fresh or frozen
300g sugar
1 lemon, juiced
½ vanilla pod 

For the pastry 

250g flour, plus extra to dust
Pinch salt
3 tbsp sugar
125g butter
1 egg, plus 1 for brushing 

To assemble 

⅔ cup Nutella
½ cup icing sugar, plus extra to dust 

Method 

For the jam 

1. Add the strawberries, sugar, lemon juice and vanilla pod to a saucepan and let the sugar melt over a low heat. As soon as the sugar has dissolved, bring the jam to a simmer. Leave to gently simmer for about 15 minutes, stirring every few minutes.
2. If you have a sugar thermometer, the jam is ready when it reaches 104°C. If not, use the ‘wrinkle test’. Before you start cooking the jam, place a heatproof plate in the freezer. About 10 minutes into cooking the jam, test for readiness by dripping a little bit of the jam on to the ice-cold plate. If the jam sets and wrinkles when you touch it, it’s ready. If not, simmer for another 3 minutes and then try again.
3. When the jam is cooked, spoon into a sterilised jar, cap and refrigerate.

For the pastry 

1. Combine all the ingredients in a food processor and pulse until it comes together and forms a ball.
2. If you don’t have a food processor, sift the flour, salt and sugar together. Rub in the butter with your fingertips until the mixture resembles breadcrumbs and then add the egg. If the dough is a little hard, add a drop of ice-cold water. Do not handle the dough more than necessary, as this will make the final product too chewy.
3. Leave the dough to rest in the fridge for 20 minutes.

To assemble 

1. Preheat oven to 200°C.
2. On a floured surface, roll the dough out to 5 mm and cut out thirty 10 cm circles with a cookie cutter. Brush the edges – the outer 1 cm – of 15 of the circles with egg wash.
3. Add 1 heaped tsp Nutella and 1 heaped tsp strawberry jam to the centre of the 15 pastry circles. Top each filled circle with another circle and press the edges together with a fork. Bake the tarts for 20 minutes.
4. To make a strawberry-jam drizzle, mix the icing sugar with 2 tbsp strawberry jam until it becomes a runny consistency. Dust the pop tarts with icing sugar, pour the drizzle over and serve.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen/HMimages.co.za 

Nutella hot-chocolate porridge 

Serves 4

Ingredients 

375ml milk
2 tbsp Nutella 
125ml sorghum meal
1 tsp cocoa 
½ tsp coarse salt
2 tbsp hazelnuts, crushed  

Method 

1. Bring the milk and Nutella to a simmer in a pot.
2. Mix the sorghum, cocoa and salt. Add to the simmering mixture.
3. Bring to the boil, then reduce the heat and simmer for 10–20 minutes until thick.
4. Serve with extra milk, hazelnuts and a swirl of Nutella.

The post 2 delicious breakfast recipes with Nutella appeared first on MyKitchen.

Breakfast is served! Rise and shine with these quick and easy breakfast recipes.

Stewed gooseberry and coconut porridge

Prep time: 0 min
Cook time: 15 min
Serves: 4

INGREDIENTS
½  cup gooseberries
½ cup sugar
1 cup oats
2 cups milk
¼ cup grated fresh coconut

METHOD

1. Cook the gooseberries and sugar over low heat, stirring until jammy, for about 10 minutes.
2. Cook oats in milk until soft and creamy, about 5 minutes.
3. Serve porridge with stewed gooseberries and coconut.

Desiccated coconut can be used as the perfect alternative. Add some toasted almond flakes to enhance the layers of flavours.

Chia and fig parfait

Prep time: 10 min
Cook time: 0 min
Serves: 4

INGREDIENTS

1 cup chia seeds
2 cups double-cream yoghurt
6-8 figs, sliced
½ cup roasted cashews, chopped
¼ cup honey

METHOD

1. Mix the chia seeds with half of the yoghurt. Add a little milk if the mixture is too stiff.
2. Layer chia pudding, yoghurt, sliced figs and roasted cashews in glasses. Drizzle with honey.

Any nuts of your choice can be used in this delicious parfait. Chia seeds contain large amounts of fibre and omega-3 fatty acids, high-quality protein, minerals and antioxidants. They help improve digestive health and risk factors for heart disease and diabetes.

Pita with scrambled egg, spinach and feta

Prep time: 10 min
Cook time: 0 min
Serves: 4

INGREDIENTS
2 pitas
4 eggs, scrambled
Handful baby spinach
1 round of feta cheese, crumbled

METHOD

1. Toast the pita. Cut in half and slit open the halves to make pockets.
2. Fill each pocket with scrambled egg, spinach and crumbled feta.
3. Season with salt and cracked black pepper.

Adding 1-2 tbsp of water to your whisked scrambled egg mixture makes them lighter whereas adding milk makes them tougher. The water, when heated on the stove, creates a steaming effect and aids in a fluffier end result.

Photography: Unsplash

The post Breakfast Is Served appeared first on MyKitchen.

If you’re in need of upping your fibre and vitamin B intake, then this delicious and filling multigrain apple porridge will do the trick!

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
250 ml oats
125 ml quinoa
125 ml brown rice 
1½L water
½ tsp coarse salt
1 apple, thinly sliced 
2 tbsp treacle sugar
1 tbsp butter
½ tsp cinnamon

METHOD
1. Bring the oats, quinoa, rice, water and salt to the boil. Reduce the heat and simmer for 20–30 minutes.
2. Cook the apple, sugar, butter and cinnamon in a pan until golden.
3. Serve on top of the porridge, with almonds, milk, butter and honey to taste.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

The post Multigrain apple porridge appeared first on MyKitchen.

We could happily eat a bowl of oats all year round. But this recipe with apple sauce takes the cake! We even spiked it with a tot of whiskey. (optional)

SERVES 4 // COOK TIME 35 min

INGREDIENTS
For the porridge
3 cups oats (not instant or quick-cooking)
600 ml milk
600 ml water
½ tsp salt
For the apple sauce
4 Royal Gala apples, peeled, cored and chopped
30g brown sugar, plus extra to serve
Juice of 1 lemon
1 tbsp whisky (optional)
50g flaked almonds, toasted
Cream, to serve

METHOD
For the porridge
1. Mix together all the ingredients in a pot and bring to a simmer. Cook for 15–20 minutes, stirring continuously, until thickened and cooked through. (It will thicken further on standing. Use a little more or less milk to reach your desired consistency.)
For the apple sauce
1. Place the apples, sugar and lemon juice in a pot and bring to the boil, then reduce the heat and simmer for 10 minutes, until the apples are soft but not falling apart. Add the whisky.
2. Spoon the sauce over the porridge. Sprinkle with toasted almonds and serve with cream.

Make your mornings sweet with these delicious sesame oats with fig jam. If you can’t find tahini, opt for nut butter of your choice instead.

The post Old-fashioned oats with warm apple sauce appeared first on MyKitchen.

This coconut and buckwheat porridge with zesty strawberries will have you bouncing out of bed every morning. Even on weekends… It’s that good!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
1 cup coconut milk, plus extra to serve
1 cup water
1 tsp vanilla essence
Pinch salt
½ cup buckwheat, toasted and ground
2 tbsp honey
1 cup strawberries, sliced
1 orange, zest and juice
2 tbsp sugar

METHOD
1. Bring the coconut milk, water, vanilla and salt to a gentle simmer.
2. While stirring, add the buckwheat and honey. Turn the heat down, cover the pot and cook for 10 minutes, until the porridge is soft and creamy.
3. Mix the strawberries, orange zest and juice, and sugar. Leave for 5 minutes.
4. Serve the porridge topped with zesty strawberries and extra coconut milk.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

The post Coconut and buckwheat porridge with zesty strawberries appeared first on MyKitchen.