From vibrant salads to golden-brown roast potatoes, these sides are perfect to bring extra flair and bursts of flavour to your holiday feast.   

Duck-fat roast potatoes with Parmesan and rosemary 

Serves 6 // Cooking time 40 minutes 

Ingredients 

1kg baby potatoes, peeled (if you like) and halved
5 Tbsp flour
5 Tbsp duck fat
3 cloves garlic, chopped
2 Tbsp sea salt flakes
10g rosemary
40g grated Parmesan  

Method 

1. Preheat oven to 200°C.
2. Parboil the potatoes for 10 minutes.
3. Remove and rinse in cold water, then drain well. Toss the potatoes through the flour until evenly coated.
4. Place the duck fat in a roasting tray and toss the potatoes through it until fully coated. Sprinkle with the garlic, salt and rosemary and roast for 20 minutes, tossing the potatoes every five minutes, until golden and crispy.
5. Remove from the oven and sprinkle with Parmesan. Serve immediately.

Carrot and quinoa salad with hummus dressing  

Serves 4-6 

Ingredients  

400g rainbow or regular baby carrots, trimmed and halved 
250g Brussels sprouts, halved 
Glug olive or canola oil
2 cloves garlic, chopped 
Salt and milled black pepper 
2 cups cooked quinoa 
½ lemon, juiced 
2 Tbsp chopped coriander
200g baby spinach 
5-6 radishes, sliced 
50g crispy chickpeas (optional)   

For the dressing

250g hummus 
3 Tbsp olive oil 
¼ cup of lemon juice
2 red chillis, deseeded and chopped 
1 Tbsp chopped fresh coriander   

Method  

1. Preheat oven to 180°
2. Place carrots and Brussels sprouts on a baking tray. Drizzle with oil, sprinkle with garlic and season. 
3. Roast for 10-12 minutes or until cooked through. 
4. Spread cooked quinoa over two baking trays and roast in the oven, stirring every few minutes until crispy and golden. Cool. 
5. Combine quinoa, lemon juice and coriander, and season. 
6. Place spinach on a serving dish and top with quinoa mixture. 
7. Add roasted carrots and Brussels sprouts, radish and crispy chickpeas. 
8. Combine dressing ingredients and season to taste. 
9. Serve salad with dressing on the side or drizzled over.

French-onion tartiflette 

Serves 8 // Cooking time 2 hours 30 minutes 

Ingredients 

For the crust

2 cups flour
¼ tsp salt
125g butter, chilled and cubed
3 Tbsp cold water  

For the filling

6 eggs
200g mature Cheddar, grated
1 cup cream
4 sprigs thyme + extra for serving
2 Tbsp flour
Pinch nutmeg
2 red onions, peeled and sliced 

Method 

1. For the crust, grease a 25cm springform tin.
2. Mix flour and salt. Rub in the butter until fine crumbs form.
3. Sprinkle the water over the mixture, then stir in until large clumps form. Shape into a ball.
4. On a lightly floured surface, roll the dough out to 35cm in diameter. Press it into the tin, lining the base and sides. Trim the edges. Freeze for 1 hour.
5. Preheat oven to 200°C.
6. Blind-bake the pastry shell for 15–20 minutes until golden.
7. For the filling, whisk together eggs, cheese, cream, thyme, flour and nutmeg. Season with salt and pepper.
8. Pour into the baked pastry shell and top with the onions and some extra thyme.
9. Bake for 40–45 minutes, until golden brown and set.

Thai watermelon salad 

Serves 4 // Cooking time 20 minutes 

Ingredients 

For the dressing

Juice of 3 limes
2 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sesame oil
2 tsp grated, chopped ginger
1 tsp salt  

For the salad

400g watermelon, peeled, seeded and cubed
Handful basil, torn
Handful mint, torn
Handful coriander, chopped
6 radishes, thinly sliced
2 red chillies, thinly sliced
1 red onion, peeled and sliced
1 Tbsp sesame seeds, toasted  

Method 

1. Mix the dressing ingredients together and set aside.
2. Arrange all salad ingredients on a serving platter drizzle with dressing.

Also read: 5 festive roasts to feast on

The post 4 festive sides for your roasts  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.

Feeling a little cash poor? These four affordable ingredient swaps will help you save money, and are just as tasty!

1. Make buttermilk with lemon juice
We rarely use the whole carton in one go anyway! By mixing 1 tbsp vinegar or lemon juice with every 1 cup milk, you can make the exact amount of buttermilk you need, on the cheap.

2. Replace mincemeat with lentils
Bobotie, meatballs or good ol’ spaghetti Bolognese – all of these meaty favourites can be made with more affordable plant-based protein. Lentils mimic the texture of mince and will take on whatever flavours you cook them with.

3. Quinoa over barley
Barley is a cheaper option that provides you with more fibre, nearly as much iron, and plenty of manganese, selenium and other phytonutrients. The only downside is that it contains gluten.

4. Use Chia seeds instead of flaxseeds
Ground-up (that way your body can absorb the nutrients), flaxseeds provide plenty of protein and omega-3 fatty acids. And they can be used to replace eggs in vegan cooking and baking, in the same way as chia seeds.

The post Affordable Ingredient Swaps To Save You Money appeared first on MyKitchen.

Veggies pack their most powerful nutrients when they’re raw, which is why we kept it all fresh in this raw veg and quinoa salad with spicy peanut sauce.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the spicy peanut sauce
½ cup peanuts
2 garlic cloves, diced
1 tbsp coconut sugar
1 cup hot water
½ tbsp gluten-free soy sauce
½ tbsp lime juice
¼ tsp red pepper flakes
For the quinoa salad
100 g greens beans, trimmed and halved
⅔  cup shredded red cabbage
½ red pepper, julienned
2 carrots, julienned
½ cup quinoa, rinsed and cooked
4 poached eggs

METHOD
For the spicy peanut sauce
1. In a food processor, blend together the peanuts, garlic and coconut sugar until just combined.
2. Add water, soy sauce, lime juice and red pepper flakes. Blend until the sauce is smooth. If it is too thick, add more water until the desired consistency is obtained.
For the quinoa salad
1. Steam the vegetables for 3–5 minutes, until just tender.
2. Toss together the quinoa and vegetables. Top with a poached egg and spicy peanut sauce.

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

Raw veg is not just for salads! This grilled chicken breast with raw veg salsa is just as appetising.

The post Raw vegetable and quinoa salad with spicy peanut sauce appeared first on MyKitchen.

Have your tea and eat it too – we’ve blended Ceylon into this delicious mixed breakfast quinoa porridge with a host of other delicious ingredients.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the porridge
1 cup quinoa, rinsed and drained
1¾ cups coconut milk
½ cup Ceylon tea
1 tbsp honey
Pinch salt
1 tsp vanilla essence
½ cup cow’s milk
To serve
2 handfuls blackberries
2 bananas, peeled and sliced
⅓  cup chopped walnuts
½ cup coconut flakes, toasted
4 tsp goji berries
4 tsp honey

METHOD
For the porridge
1. Place all the ingredients, except the vanilla essence and cow’s milk, in a pot over medium heat.
2. Bring to the boil, then reduce the heat, cover and simmer for 20–25 minutes until cooked, stirring occasionally.
3. Remove from the heat and stir in the vanilla essence and cow’s milk.
To serve
1. Divide the porridge between bowls and top with blackberries, banana slices, walnuts, coconut flakes and goji berries. Add a drizzle of honey.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Unsure of tea varieties? Or perhaps Ceylon simply isn’t your cup of tea… Take a look at some other tea varieties you might enjoy here.

The post Mixed breakfast quinoa porridge with Ceylon appeared first on MyKitchen.

A mix of fresh fruit and super-charged grains makes this vegan superfood porridge the perfect energy-boosting start to the day.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 cup quinoa
4 tbsp chia seeds
¼ tsp salt
1 tin coconut milk
1½ cups water
2 tbsp sweetener of choice
½ pawpaw, chopped
½ cup blueberries
1 kiwi, chopped
¼ cup coconut flakes, toasted

METHOD
1. Add the quinoa and chia seeds to a pot over medium heat. Mix in the salt, coconut milk and water.
2. Bring to a boil, then reduce the heat and simmer, covered, for 10–15 minutes, stirring occasionally.
3. Add the honey and cook for another 5 minutes.
4. Dish the porridge up into bowls and top with the fresh fruit and coconut flakes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Need something for when you’re on the go? Try our healthy quinoa bars with chia seeds and almond butter.

The post Vegan superfood porridge with quinoa and mixed fruit appeared first on MyKitchen.