Roasting barley gives it a nutty flavour and the kernels become crisp on the outside while staying creamy inside. If you’re short on time, serve it straight out of the pot.  

Roasted barley, beetroot and pumpkin bowl 

Serves 4

Ingredients

500g pumpkin, cut into wedges
4 large beetroots, peeled and cut into wedges
2 red onions, quartered
¼ cup olive oil
1 tsp each fennel and cumin seeds, crushed (optional)
Salt and milled pepper
1 large onion, chopped
2 cloves garlic, chopped
2 cups pearl barley
3 cups vegetable stock
Handful each toasted pumpkin seeds and walnuts
Basil and watercress (optional), for serving 

Method

1. Preheat oven ro 180°C.
2. Place pumpkin, beetroot and onions on a baking tray.
3. Drizzle with oil, then sprinkle with fennel and cumin seeds. Season well.
4. Roast for 40-45 minutes until tender.
5. Heat oil in a pot and sauté onion until soft.
6. Add garlic and fry for another minute. Add barley and stock then boil for 15-18 minutes, stirring regularly until liquid is absorbed and the barley edges are soft.
7. Increase oven heat to 220°C.
8. Place barley in a single layer on a baking tray with pumpkin seeds and walnuts.
9. Drizzle with a little oil and roast for 8 – 1 0 minutes or until crispy, stirring after 5 minutes.
10. Spoon barley onto a platter or into bowls and top with warm roasted vegetables.
11. Serve with basil and watercress, if you like.

By: Lichelle May
Photography by: Fresh Living magazine

Also read: Pumpkin pecan pie 

The post Roasted barley, beetroot and pumpkin bowl  appeared first on MyKitchen.

Who can resist a flaky, buttery pastry? From savoury pies to sweet layers, these pastry bakes are peak comfort in every crumb. 

Tomato tartlets with Camembert fondue  

Ingredients  

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, chopped
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert 
Basil, for serving   

Method  

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté́ onions for 10-12 minutes until caramelised. Add garlic, cook for 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry disc and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons 

 Also read: 2 Tasty recipes with one roll of phyllo pastry

Spinach & feta hand pies 

Serves 8

Ingredients  

1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 discs feta, crumbled   

Method   

1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough Allow to cool.
2. Roll the dough out on a floured surface and cut out eight 10cm
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Cook’s note For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste the filling before adding salt, as the cheese will add saltiness to the dish.  

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder 

 Also read: Cheesy date & bacon pastry twists 

Beetroot & berry burst pop tarts 

Makes 10

Ingredients 

For the jam filling  

200g mixed frozen berries
¾ cup beetroot juice 
¾ cup sugar 
1 lime, zested and juiced   

2 rolls (400g each) short crust pastry, defrosted
Flour, for dusting
1 egg, whisked, for brushing 
1½ cup (195g) icing sugar, sifted
3-4 Tbsp (45-60ml) water 
1 drop pink food colouring
Handful freeze-dried strawberries, crushed (optional) 
Lime peel, cut into matchsticks   

Method 

1. Combine jam filling ingredients in a small pot and bring to a simmer. Cook for 18-20 minutes until thick and syrupy. Remove and decant into a bowl. Refrigerate to cool completely. 
2. Preheat oven to 200°C and line 2 baking trays with baking paper. 
3. Roll pastry to 3mm thick on a lightly floured surface. 
4. Cut into 7x14cm
5. Place 2 teaspoons of jam in the centre of half the rectangles and brush the borders of rectangles with whisked egg. 
6. Place the remaining pastry rectangles on top to enclose. Cut a small slit at the top to allow steam to escape while baking. 
7. Run finger around edges to secure. Neatly crimp the long edges of pastry with a fork. 
8. Place pastries on lined baking trays and brush tops with egg. Chill in the fridge for 15 minutes or until cold. 
9. Bake for 18-22 minutes or until golden. Remove and cool on a wire rack. 
10. Mix together icing sugar and water, adding just enough liquid to make a thick, sticky paste. Add food colouring and whisk for a lump-free glaze. 
11. Spoon icing over tarts. Top with freeze dried berries, lime zest and some sprinkles. Serve warm or cool and store in an airtight container in a cool, dark place for up to 2 days.

Recipes & styling: Liezl Vermuelen 
Photography by: Zhann Solomons 

Pumpkin pecan pie  

Serves 6-8

Ingredients 

1 packet (400g) shortcrust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium-fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)    

Method 

1. Roll out pastry on a floured work surface to 4mm Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher, if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puré 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like. 

Cook’s note
To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.  

By: Liezl Vermeulen 
Photography by: Zhann Solomons 

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Perfect pastry bakes are comfort food at its peak  appeared first on MyKitchen.

Two classics become one to create a creamy filling with a crunchy, nutty top.

Pumpkin pecan pie 

Serves 6-8

Ingredients

1 packet (400g) shortcrust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)  

Method

1. Roll out pastry on a floured work surface to 4mm thick. Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puree. 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like. 

Cooks note 

To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge. 

By: Liezl Vermeulen 
Photography by: Zhann Solomons

Also read: Sweet potato and pecan hotcakes

The post Pumpkin pecan pie  appeared first on MyKitchen.

Give ouma’s pumpkin fritters a run for their money! From sweet to savoury and everything in-between, Gail Damon gives this timeless classic some festive flair.   

Carrot cake-spiced baked fritters 

Makes 12-15 

Carrot cake meets pumpkin fritter in just one bite! 

Ingredients

400g pumpkin, cooked and mashed
2 carrots, cooked and mashed
3 eggs
3 Tbsp honey
2 cups self-raising flour
1 ½ tsp cinnamon
1 tsp ground ginger
1 tsp mixed spiced
Pinch of salt

For the cream cheese  

175g medium-fat plain cream cheese
1 cup icing sugar + extra for dusting
1 lemon or 2 limes, zested and juiced

Method 

1. Preheat oven to 180°C.
2. Grease two 6-hole Bundt tin trays with butter, adding flour to each bunt hole. Shake to coat well and discard excess flour.
3. Combine pumpkin, carrot, eggs and honey and mix well.  
4. Sift together flour and spices, then add salt.
5. Gradually fold wet mixture into dry ingredients.
6. Divide batter between prepared Bundt trays.
7. Bake for 45-50 minutes
   or until a skewer inserted in the centre comes out clean.  
8. Cool in the tins for 5–10 minutes, then unmould.
9. For the cream cheese, combine all ingredients and mix until smooth.
10. Dollop zesty cream cheese over warm pumpkin fritters and dust generously with icing sugar to serve.  

Festive sprinkle
Take this dish up a notch with a sprinkling of candied seeds. Simply toss ¼ cup each pumpkin-, sunflower-, and sesame seeds with 1 tsp canola oil and 1-2 Tbsp honey or golden syrup. Spread evenly onto a baking tray lined with baking paper, and bake at 180°C until golden and crunchy.

Pumpkin fritters with miso caramel 

Makes 20-25 

Salted caramel does not stand a chance! This miso caramel is literally EVERYTHING, combined with the sweetness of the pumpkin, it’s a match made in flavour heaven.  

Ingredients

500g pumpkin, cooked and mashed
3 eggs
3 Tbsp honey
2½ cups self-raising flour
1 tsp ground aniseed
1 tsp ground cumin
1 tsp ground cinnamon
Pinch of salt
Oil, for deep frying

For the miso caramel  

1 cup sugar
¼ cup water
2 heaped tsp white miso paste
½ cup butter, cubed
½ cup cream

Method 

1. Combine cooled pumpkin, eggs and honey and mix well. 
2. In a separate bowl, sift together flour and spices, then add salt. 
3. Gradually fold wet mixture into dry ingredients. 
4. Heat oil over medium heat until shimmering hot.
5. Drop a heaped tablespoon of the batter into the hot oil and fry until golden and cooked through. Drain on kitchen paper. Repeat with remaining batter. 
6. For the miso caramel, combine sugar and water over medium heat, mixing until sugar has dissolved. 
7. Bring to a simmer and cook until sauce turns a caramel colour. Immediately add miso paste, butter and cream then stir until smooth. Cool completely. 
8. Serve fritters hot, drizzled with caramel or serve on the side as a dipping sauce. 

Pumpkin & parmesan fritters 

Makes 20-25 

Halve the amount of pumpkin and replace with grated sweet potato, if you like.  

Ingredients

4 cups (about 600g) grated pumpkin
½ cup grated Parmesan
½ tsp ground nutmeg
3 Tbsp self-raising flour
Salt and milled pepper
1½ Tbsp milk
1 egg
Glug olive or canola oil

For serving

Handful sage, fried (or use fresh coriander instead) 
Parmesan shavings
Sweet chilli sauce

Method 

1. Combine pumpkin, cheese, nutmeg and flour. Season.
2. Whisk together milk and egg. Stir into pumpkin mixture to combine. 
3. Heat oil over medium heat and shallow-fry 1 heaped tablespoon of the mixture for 6-8 minutes, flipping halfway through until golden, crispy and cooked through. 
4. Repeat until mixture
   is done.
5. Serve scattered with sage and Parmesan, with sweet chilli sauce on the side.  

Recipes & styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Low-carb pumpkin and sage cannelloni

The post 3 festive twists on pumpkin fritters appeared first on MyKitchen.

From everyday butternut and posh pumpkins to an array of squash (gourd) and more, Mother Nature treats us to her autumn bounty in our round-up of recipes. 

Posh squash 

When selecting squash, pick those that are heavy for its size and solid to the touch. The earlier you get them in the season, the more tender and delicate the flavour. 

Butternut squash 

Although this gourd is now available all year round, it is traditionally a winter variety. This means your butternut will taste the best in autumn and winter. 

Spaghetti squash 

A squash variety unlike any other, spaghetti squash is usually ovular in shape and ranges from bright yellow to cream in colour. This squash is known for its generous string-like flesh that resembles – you guessed it – spaghetti!  

Hokaido pumpkin 

These teardrop-shaped pumpkins have a red-orange skin with yellow-orange flesh. The soft skin is edible too, with a rich nutty flavour when roasted whole, halved or cut in wedges. These pumpkins are also great for pickling. 

Carnival pumpkin 

Much like a carnival, this pumpkin has a fun and unique appearance – creamy yellow in colour with stripes and speckles of green and orange. Once these little guys are roasted, the flesh is nuttier and sweeter than butternut with a buttery-like flavour. 

Gem squash 

Gems or “skorsies” have quite a thick, green skin with light to deep-yellow flesh. They are really versatile and the perfect vessels for adding flavour. It can be halved, then boiled or steamed, or cut into quarters for roasting. The skin can be eaten too, but as they mature (the bigger, darker ones) the skin and seeds become quite tough and the flavour of the flesh deepens. 

This is a large winter pumpkin with a bumpy skin that comes in a range of deep dark green, pale-blue green to orange and even yellow colours. The flesh has quite a sweet flavour, but it’s texture can be quite grainy, making it great for purées and soups.  

Pumpkin & ginger dumpling pudding 

Serves 4-6 

Autumn comfort in a bowl! 

Ingredients

½ cup (125ml) cooked and mashed pumpkin or butternut
¼ cup (60g) butter, melted
½ cup (125ml) milk or cream
2 tsp (10ml) bicarbonate of soda
2 cups (300g) flour, sifted
1 tsp (5ml) each ground ginger and ground cinnamon
½ tsp (3ml) each ground cloves and nutmeg
1 tsp (5ml) salt 

For the syrup 

2 ½ cups (625ml) orange juice
1½ cup (375ml) water
1½ cup (330g) sugar
1 tsp (5ml) each ground ginger and ground cinnamon
Fresh mint, orange slices and vanilla ice cream, for serving 

Method

1. In a large bowl, mix together the pumpkin, butter, milk and bicarbonate of soda. Set aside.
2. Combine the flour, spices and salt.
3. Add to pumpkin mixture and mix well until combined.
4. Place syrup ingredients in a pot and boil, stirring to combine.
5. Add spoonful’s of pumpkin batter into bubbling syrup.
6. Cover and cook dumplings over low heat for about 12-18 minutes or until cooked through, rotating regularly.
7. Top with mint and orange slices, then serve with ice cream on the side.

Bobotie baked squash 

Serves 4-6 

Add some raisins to your mince filling for an extra kick of sweetness. 

Ingredients

2 gem squash, halved and seeds removed
1 Hokkaido pumpkin, halved and seeds removed
1 butternut, halved and seeds removed 
Canola oil
Salt and milled pepper
500g lean beef mince
1 onion, chopped
2 Tbsp garlic and ginger paste
2 Tbsp medium curry powder
2-3 fresh or dried curry leaves (optional)
¼ cup chutney
2 large eggs
1 cup milk
Plain yoghurt and tomato-and-onion sambal, for serving 

Method

1. Preheat oven to 200°C.
2. Place onto a baking tray and brush the squash, pumpkin and butternut halves with oil. Season. 
3. Roast for about 20 minutes until almost tender.
4. Place oil in a pan over medium heat and brown mince for about 6-8 minutes. Remove and set aside.
5. Fry the onion and garlic and ginger paste in the same pan until soft.
6. Stir through cooked mince, curry powder, curry leaves (if using) and chutney. Season.
7. Spoon mince mixture into squash halves to fill three- quarters.
8. Whisk together eggs and milk, and pour over mince.
9. Bake at 180°C for 20 minutes or until cooked through.
10. Serve drizzled with plain yoghurt and sambal on the side.

Mushroom & barley stuffed pumpkins 

Serves 4 

You can swap out the barley for spelt or risotto rice. 

Ingredients

2 Hokkaido pumpkins, halved and deseeded (butternut works well too)
2 Tbsp olive oil, plus extra for drizzling
200g brown portobello or wild mushrooms
1 large onion, chopped
2 cloves garlic, grated
4 cups stock of choice
1 cup pearl barley
2 sprigs each fresh rosemary and thyme
¾ cup grated Parmesan, plus extra for serving
½ packet (50g) pumpkin seeds (any roasted seeds or nuts work well too) 

Method

1. Preheat oven to 200°C.
2. Place pumpkin on a roasting tray, drizzle with oil and season.
3. Roast for 20-25 minutes (or 35-40 minutes for butternut) until tender.
4. Heat oil in a pan and fry mushrooms until golden. Remove and set aside.
5. Sauté onion for about 8 minutes or until golden, then add garlic and fry for a minute.
6. Add stock, barley and herbs. Season and simmer for 35-40 minutes, stirring at regular intervals.
7. Return the mushrooms to pan and stir through grated Parmesan.
8. Fill pumpkins with barley mixture and sprinkle with pumpkin seeds or nuts and extra Parmesan, if using.
9. Serve while hot garnished with extra fresh herbs.

Roasted butternut tagliatelle

Serves 4  

Swap out butternut for pumpkin or try out our nifty gem squash sauce. To save time, cook the veg in an air fryer for 25 minutes. 

Ingredients

1½ packets (750g) butternut, finely cubed
2 cloves garlic, peeled
½ tsp chilli flakes
2-3 sprigs fresh sage
2 Tbsp olive oil
Salt and milled pepper
2 cups vegetable stock
2 cups cream
1 packet (500g) tagliatelle, cooked  

For the pangrattato topping 

1 cup day-old ciabatta breadcrumbs
½ cup grated Parmesan
¼ cup olive oil
4 sprigs crispy-fried sage, plus extra for serving 

Method 

1. Preheat oven to 180°C.
2. Place the butternut into an oven tray.
3. Toss with garlic, chilli, sage and olive oil. Season and cover with foil.
4. Roast for about 30 minutes or until soft.
5. Gently simmer stock and cream in a large pot over low heat.
6. Add roasted butternut and garlic cloves and blend using a stick blender. Set aside.
7. Mix or blitz pangrattato ingredients together.
8. Toast in a dry pan (or in the oven) until brown and crispy.
9. Stir butternut sauce through hot pasta and top with pangrattato and extra sage, if using.

Easy gem squash & corn sauce 

Combine the flesh of 4-6 cooked gem squash, 1 can (400g) charred corn kernels, 1½ cup (375ml) chicken or vegetable stock, 2 tsp paprika, 1 Tbsp crushed garlic and ginger, 3 sprigs picked thyme, 2 Tbsp melted butter, ½ tsp chilli powder or flakes in the jug of a blender. Blitz until smooth. Pour into a pot and bring to a simmer over medium heat for 10-15 minutes. Add 1 ½ cups (375ml) cream stir well. Simmer for another 5-8 minutes. Season. (If the sauce is too thick, thin it down with some chicken or vegetable stock.) 

Use it for: 

1. Creamy squash chowder. Stir through shredded chicken, cubed and roasted potatoes or butternut and top with bacon bits. 
2. Use as a quick pasta sauce and top with toasted peanuts or almonds.
3. Bulk up stews or curries and swap out the cream for coconut milk. 

Compiled by: Gail Damon
Photographs: Fresh Living Magazine 

The post Squash, butternut and pumpkin recipes to try in autumn appeared first on MyKitchen.

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.