This vanilla chia pudding with pawpaw purée is the ultimate summer breakfast! Packed with nutrients, but also super yummy! What more could you want?

SERVES 4 // COOK TIME 75 mins

INGREDIENTS
500 ml rice milk (or your choice)
125 ml chia seeds
60 ml maple syrup
1 vanilla pod, seeds only
125 ml double-cream yoghurt
2 small pawpaws, peeled, seeded and cubed
Zest and juice of 1 lime

METHOD
1. Mix the rice milk, chia seeds, 2 tbsp maple syrup and vanilla seeds in a glass bowl. Cover with cling film and place in fridge for 1 hour, until seeds have swelled up and mixture has thickened.
2. Remove from the fridge and add the yoghurt.
3. Place ½ the pawpaw, 2 tbsp maple syrup and the lime zest and juice in a blender. Blend to a purée.
4. In individual glasses, layer chia-seed pudding and pawpaw purée, building 2 layers of each.
5. Top with remaining pawpaw and serve immediately.

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!

The post Vanilla chia pudding with pawpaw purée appeared first on MyKitchen.

Mushroom lovers rejoice for this simple, easy and delicious pasta recipe! All it takes is some mushroom purée to bring all the flavour to torn pasta pieces.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
10 sheets lasagne, torn
4 tbsp butter
500 g shiitake or black mushrooms, sliced
1 garlic clove, peeled and crushed
¼ cup water

METHOD
1. Boil the lasagne pieces until they are al dente. Drain them, but reserve about 2 cups of the cooking liquid.
2. Heat 2 tbsp butter and fry most of the mushrooms (keep some for serving) and garlic until golden.
3. Add ¼ cup water and blend until smooth.
4. Heat the remaining 2 tbsp butter and fry the mushroom purée for 5 minutes. Add the pasta and just enough cooking liquid so that the sauce can coat the pasta. Toss together until well coated.
5. Serve the torn pasta with the reserved sliced mushrooms.

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

Leftover mushrooms? Save them for this vegan shiitake mushroom pho.

The post Quick and easy torn pasta with mushroom purée appeared first on MyKitchen.

What better to accompany a rich meaty roast than a creamy side? Try our exotic mushrooms with potato purée! It’s just as beautiful as a vegetarian dish on its own.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the mushrooms
15 g dried mushrooms
1 cup boiling water
1 tbsp olive oil
2 onions, peeled and diced
1 clove garlic, peeled and crushed
300 g exotic mushrooms
3 tbsp butter
1–2 sprigs fresh thyme
Salt and black pepper
½ cup white wine
1 tsp finely chopped fresh origanum
20 g parsley, chopped
Lemon juice, to taste
Coarse salt
For the potato purée
1 kg potatoes, peeled and cubed
2 tsp salt, plus a pinch to season
1½ cups warm milk
100 g butter
Pinch freshly grated nutmeg

METHOD
For the mushrooms
1. Place the dried mushrooms and boiling water in a bowl and set aside.
2. Meanwhile, heat the olive oil in a large frying pan and add the onions and garlic. Cook gently for 4 minutes until they are soft and aromatic.
3. Increase the heat. Add wild mushrooms, butter and thyme.
4. Season with salt and pepper. Cook the mushrooms for 8–10 minutes, until the juices slowly begin to evaporate and the mushrooms begin to caramelise.
5. Once the juices have evaporated, add wine, origanum and dried mushrooms with soaking water.
6. Cook for another 10 minutes to reduce the liquid and intensify the flavour.
7. Add the parsley and season with a squeeze of lemon juice and sprinkle of coarse salt.
For the potato purée
1. Place the diced potatoes and salt in a large pot, then cover with cold water.
2. Bring to the boil, then lower the heat to medium and cook uncovered. Potatoes are ready when they show no resistance when tested with a fork.
3. Drain the potatoes and return to the pot.
4. Mash the cooked potatoes, then turn on the heat to medium.
5. Add milk and butter and mix gently.
6. Using a hand blender, blend the potatoes as little as is necessary in order to reach a smooth consistency (over-blending will result in gluey potatoes).
7. Season with salt and a pinch of freshly grated nutmeg.
8. Serve the potato purée along with the exotic mushrooms.

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

The post Exotic mushrooms with potato purée appeared first on MyKitchen.