Sweeten Milk Tart Day on 27 February with two irresistible spins on South Africa’s favourite dessert! These playful makeovers, like a creamy milk tart milkshake and a zingy lemon meringue pie, are ready to steal the spotlight and satisfy every craving. 

The classic: Local is lekker milk tart  

Serves 8-10  

Ingredients

For the pastry  

1 cup (120g) icing sugar 
½ cup (125g) butter 
2 large egg yolks 
1⅔ cup (250g) flour 
Pinch of salt 

For the custard filling  

4 cups (1L) milk 
2 cinnamon sticks 
3 Tbsp (45g) butter 
1 tsp (5ml) vanilla essence 
½ cup (100g) sugar 
3 large eggs 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) cornflour 

To decorate  

Ground cinnamon 
Drizzle of honey (optional)  

Method 

1. For the pastry, cream, sugar and butter together until combined. Add egg yolks and beat to combine.  
2. Add flour and salt and mix until dough resembles breadcrumbs. 
3. Remove dough from bowl and use your lightly floured hands to work together until smooth.  
4. Shape into a flat disc, cover with cling film and refrigerate for at least 1 hour. 
5. Preheat oven to 180°C. Thoroughly grease a25cm fluted tart tin.  
6. Flour work surface and a rolling pin.  
7. Roll dough out into a disc slightly larger than your tin. Place dough into tin and lightly press into grooves, allowing the excess to fold over the edges. Prick the pastry base all over with a fork – this prevents it from puffing up.  
8. Place a large sheet of baking paper over pastry, top with an even layer of any dry beans or rice to keep the sheet down. 
9. Blind bake pastry for 15 minutes, then remove paper and beans. 
10. Bake for 15 minutes until fully cooked through and golden. While hot, gently cut excess dough to create a level edge. Set aside to cool. 
11. For the filling, heat milk, cinnamon and butter until warm. Infuse for 5 minutes and remove cinnamon.  
12. Whisk together sugar and eggs. Add a small portion of egg mixture to a bowl with the flours and mix into a runny paste. Combine paste with remaining egg and mix thoroughly.  
13. 1 Slowly pour hot milk mixture into egg mixture, whisking constantly until smooth. 
14. Return mixture to saucepan and cook, while whisking, until thickened, about 5-10 minutes. 
15. Pass custard through a sieve and onto cooled pastry base. 
16. Level with a spatula and cool completely before chilling in the fridge for at least 2 hours, preferably overnight. 
17. Serve milk tart dusted with cinnamon.

Recipe & styling: Chad January
Photography: Zhann Solomons 

The icy treat: Milk tart milkshake  

Serves 1  

Ingredients 

3 Tbsp (45ml) caramel treat 
2 slices store-bought milk tart 
3 scoops vanilla ice cream 
½ – ¾ cup (125ml-180ml) milk 
Handful caramel popcorn  

Method 

1. Use the back of a small spoon to spread caramel around the inside of your glass. 
2. Blend milk tart, ice cream and ½ cup milk in a food processor until thick and smooth. Add more milk, if you like.  
3. Pour milkshake into your glass, drizzle with extra caramel and scatter with some caramel popcorn to serve. 

Chef’s tip: Popcorn not your thing? Smear chocolate spread or peanut butter inside the glass and decorate with crushed ginger biscuits or chocolate. 

Recipe & styling: Chad January
Photography: Zhann Solomons 

The zingy duo: Lemon milk tart meringue pie  

Serves 8  

Ingredients 

For the biscuit base 

1 ½ packets (300g) lemon-flavoured Tennis biscuits
½ cup + 2 Tbsp (150g) butter, melted

For the milk tart filling 

1 can (375g) condensed milk
3 cups (700g) full cream milk
2 tsp (10ml) vanilla essence
2 large eggs, separated
¼ cup +1/3 cup (70g) corn flour
¼ cup + 2 tsp (70ml) water
Pinch of salt

To serve 

½ cup (125ml) store-bought lemon curd
Store-bought meringue kisses 

Method 

1. For the biscuit base, break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into the base and up the sides of a 24cm springform cake tin and refrigerate for 30 minutes. 
3. For the milk tart filling, place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly. 
4. Remove from the heat and let cool for two minutes.
5. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth.  
6. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly.  
7. Return the pot to low heat and whisk until the mixture has thickened.
8. Remove from heat and allow to cool for 10 minutes.
9. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
10. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 
11. To serve, remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses.  

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites. 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal 

Also read: 3 expert tips to make your best-ever milk tart 

The post 2 Sweet twists on milk tart you’ll want to try appeared first on MyKitchen.

Celebrate the month of love with recipes that blush in romantic reds – designed to make every bite feel like a delicious love letter. 

1. French toast with yoghurt & balsamic strawberries 

Serves 4-5 

Ingredients 

For the balsamic roasted strawberries:  

¼ cup honey (or castor sugar) 
¼ cup balsamic vinegar 
2 tsp vanilla essence or seeds of 1 vanilla pod 
650g strawberries, halved  

1 Ouma bread loaf, cut into 8-10 slices 
3 eggs 
2 shakes ground cinnamon 
¼ cup milk 
Butter and oil for frying 
2 cups plain double-cream yoghurt 
Sugar or honey, to sweeten 
Lemon zest  

Method 

1. Preheat oven to 180°C. 
2. Combine honey (or caster sugar) and balsamic vinegar with vanilla essence (or seeds). Toss balsamic mixture through the strawberries.  
3. Transfer mixture to a baking dish and roast for 25-30 minutes, shaking the tray or dish (not stirring) every 10-15 minutes. Set aside.  
4. For the toast, mix together the eggs, milk and cinnamon.  
5. Heat a pan over medium-high heat with a drizzle of oil and a knob of butter. (Combining the two will ensure the butter doesn’t burn, but browns.)  
6. Dip bread in the egg mixture, ensuring bread is covered with egg all over but not drenched. Fry 1-2 slices at a time in the butter until golden brown on both sides. Remove and repeat with the remaining bread.  
7. Sweeten your yoghurt with honey or caster sugar, if you like.  
8. Serve toast topped with yoghurt and warm berries on the side.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomon 

2. Tomato, mozzarella & pomegranate salad

Serves 6  

Ingredients 

160g rocket and watercress salad mix
400g tomato medley, sliced
1-2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons 

For the salad dressing: 

⅓ cup avocado oil
3 Tbsp red wine or pomegranate vinegar
1 finely grated garlic clove
2 tsp Dijon mustard
Salt and milled pepper

Method 

1. Place the salad leaves in a serving bowl or platter.
2. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons. 
3. Whisk together dressing.Toss dressing through the salad just before serving.  

Recipe & styling: Lichelle May
Photography by: Zhann Solomons 

3. Frikkadels on unbeatable beetroot raita 

Serves 4-6 

Ingredients  

For the frikkadels  

1 packet (500g) lamb or beef mince 
1 onion, finely chopped 
2 cloves garlic, minced 
¼ cup breadcrumbs 
1 egg, whisked 
2 lemons, zested and juiced 
1 tsp each ground cumin and cardamom 
½ tsp cinnamon 
Handful chopped fresh mint, parsley and coriander 
Salt and milled pepper 
Oil, for frying  

For the raita  

3-4 cooked beetroots, grated 
1 cup plain double-cream yoghurt 
1 Tbsp olive oil 
Squeeze lemon juice 
½ tsp ground cumin 
1-2 green chillies, deseeded and chopped (optional) 
Chopped salad, rocket or micro herbs, for serving 

Method 

1. Combine the frikkadel ingredients and season. 
2. Roll into golf ball-sized balls (about 5cm) and chill in the fridge for 15-30 minutes.  
3. Heat oil in a pan over medium heat. 
4. Fry frikkadels for 10-12 minutes, until they are golden-brown all over and cooked through. 
5. Combine raita ingredients and season. 
6. Spread raita on a platter, top with frikkadels and salad, and serve.

Recipe & photographs courtesy of Fresh Living magazine

4. Ruby stone fruit fridge cheesecake

Serves 8 

Ingredients  

For the base   

1 packet (200g) ginger biscuits 
1/3 cup (80g) butter, softened   

For the filling   

2 tubs (175g each) medium-fat cream cheese 
1 cup (200g) castor sugar 
1 punnet (100g) raspberries 
½ cup (125ml) cream 
1 tsp (5ml) vanilla essence  

For the topping  

3 plums, thinly sliced 
3 nectarines, thinly sliced 
1 punnet (100g) fresh raspberries 
Handful pomegranate rubies  

Method  

1. Blitz the biscuits in a food processor to a fine crumb. Add the butter and mix to combine. 
2. Press the mixture into a 23cm loose-bottomed tart tin. Chill until set.  
3. Blitz together the cream cheese, half the sugar and raspberries. Add a splash of milk if needed.  
4. Whisk together the cream, remaining sugar and vanilla to stiff peaks in a separate bowl. 
5. Whisk a third of the cream mixture into the cream cheese mixture. Then gently fold in remaining cream.  
6. Spoon the mixture over the biscuit base and refrigerate for at least 6 hours or overnight.
7. Before serving, decorate tart with sliced fruit (shaped into spirals or roses), berries and pomegranate rubies. Serve cold.

Recipes & photos courtesy of Fresh Living magazine

Also read: 3 Mexican dishes to turn mealtime into a fiesta

The post 4 Romantically red recipes for the month of love appeared first on MyKitchen.

Sometimes the best company is your own – and what better way to celebrate than with delicious dishes?  A singles’ night in is all about indulgence, comfort and a little bit of fun in the kitchen. 

1. Tomato galette   

Serves 5  

Ingredients 

For the crust 

1½ cups (375ml) cake flour
Pinch of salt
1 cup (250ml) Parmesan or mature Cheddar, grated
⅓ cup (80g) butter, cubed
3 eggs, whisked 

For the filling 

1 tub (230g) cream cheese
1 Tbsp fresh thyme
1 lemon, zested
Salt and milled pepper
4 salad tomatoes, sliced
1 punnet exotic tomatoes, halved
1 punnet heirloom tomatoes (optional)
Handful fresh herbs, chopped (we used basil and thyme) 

Method 

1. For the crust, in a large bowl, combine the flour, salt and cheese.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Mix 2 of the eggs into the flour mixture until a dough is formed.
4. Roll out the dough on a floured surface into a large circle about 3-5cm thick. 
5. Place the pastry on a lined and greased baking tray.
6. Preheat oven to 180°C.
7. For the filling, combine the cream cheese, thyme and lemon zest. Season generously. 
8.  Spread the mixture onto the pastry. Leave a10cm 
9. Arrange the tomatoes on top of the cheese and scatter with fresh herbs.
10. Fold the edges of the pastry over the cheese and brush the crust with the remaining egg. Chill until the pastry is firm.
11. Bake for about 20–25 minutes or until golden and pastry has cooked through. 
12. Slice and serve immediately. 

Top tip: In a rush? Simply use store-bought shortcrust pastry 

Words: Chad January
Photography: Zhann Solomons   

2. Mini steak wraps with pico de gallo 

Serves 8-10 

Ingredients 

1 rump (350-500g) or sirloin steak, at room temperature 
Salt and milled pepper 
2 Tbsp smoked paprika 
Olive or canola oil  

For the pico de gallo  

3 tomatoes, chopped 
½ onion, chopped 
1 jalapeño, deseeded and chopped 
Handful fresh coriander, chopped 
1 lime, zested and juiced 
Glug olive oil

For serving  

10-12 mini tortillas, lightly charred 
Fresh coriander 
Sour cream or plain yoghurt  

Method 

1. Season steak well and rub with paprika. 
2. Heat oil in a pan over high heat. Cook steak fat side down until well browned, then sear each side for 3-5 minutes.  
3. Set aside to rest for at least 5 minutes before thinly slicing. 
4. Combine pico de gallo ingredients. Season well.  
5. To serve, top wraps with steak, picode gallo, coriander and dollops of sour cream or yoghurt.  

Cook’s note: Cut the cost and time by using minute steaks instead of rump. 

Recipe & styling: Chad January
Photography: Zhann Solomons

3. Beef & mozzarella cannelloni 

Serves 2-4 

Ingredients 

2 Tbsp olive oil 
500g beef mince 
Salt and milled pepper 
250g spinach or Swiss chard, shredded
1½ cups cream 
1 box (250g) cannelloni tubes 
2 cups grated mozzarella 
Freshly chopped parsley, for serving (optional)  

Method 

1. Preheat oven to 180°C. 
2. Heat oil in a large pan and brown mince for about 8-10 minutes or until golden and edges have crisped up. Season well and set aside. 
3. In a separate pan, wilt spinach or Swiss chard and stir in cream. Simmer gently for about 3-5 minutes. 
4. Blitz cream and spinach. Season well. 
5. Fill cannelloni tubes with mince mixture and arrange in a greased, deep ovenproof dish.  
6. Pour over cream sauce and sprinkle with mozzarella. 
7. Bake for about 25-30 minutes or until cooked through and golden. 
8. Serve while hot, garnished with fresh parsley, if using.

Recipe & styling: Chad January
Photography: Zhann Solomons

4. Gooey peanut butter & chocolate cups  

Serves 4  

Ingredients 

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving  

Method 

1. Combine flour, cocoa powder, baking powder, salt and sugar. 
2. Mix together milk, butter or oil, and vanilla. Add the wet mixture to dry ingredients and mix to create a smooth batter. 
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup. 
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon. 
5. Microwave for 45 seconds to 1 minute. 
6. Repeat with remaining batter, peanut butter and chocolate. 
7. Dust with extra cocoa powder and serve with a scoop of ice-cream. 

Recipes & photos courtesy of Fresh Living magazine

Also read: 4 Romantically red recipes for the month of love

The post 4 Spectacular recipes for a singles’ night in appeared first on MyKitchen.

Cottage cheese is having its glow‑up moment! From high‑protein pancakes to a delicious chocolate mousse, these viral recipes prove that getting more protein can be deliciously simple. 

Cottage cheese pancakes 

Your pancakes just got a protein‑packed plot twist, courtesy of TikToker Rachel Mansfield. This American‑style stack calls for only four ingredients: cottage cheese, eggs, oatmeal and a pinch of salt. Blend until silky smooth, ladle onto a hot pan and in minutes you’ll have fluffy, protein‑rich pancakes ready to devour. Got a sweet tooth? A drizzle of golden syrup and a handful of fresh berries make the perfect finishing touch. 

@rachlmansfield 4-ingredient COTTAGE CHEESE PANCAKES! the pancake recipe we go to over and over again and the most popular pancake recipe on my website #cottagecheese #cottagecheesepancakes #breakfastideas ♬ Love You So – The King Khan & BBQ Show

Cottage cheese flatbread 

A delicious and easy flatbread recipe? Yes, please! As expected, we learned all about it on our TikTok For You pages. The best part? You only need two ingredients: cottage cheese and eggs. The recipe is delightfully simple: toss cottage cheese, two eggs and your favourite seasonings into a blender, pour the mix onto baking paper and let the oven work its magic for 35 minutes. The result is a protein‑packed flatbread that’s fluffier than your feed. 

@whatmollymade Viral cottage cheese flatbread! Recipe It’s 10/10! What you need: 1 cup cottage cheese 2 eggs 1 tsp garlic powder 1 tsp Italian seasoning Add everything to a blender and blend until smooth. Pour onto a 9×13 parchment lined baking sheet. Bake at 350 for 35 minutes. Cool for 10 minutes! This makes 2 flatbreads. *If you only have a half sheet pan, double the recipe (same cook time). Youll have 4 servings! #cottagecheese #viral #lowcarb #highprotein ♬ original sound – Molly Thompson

3-Ingredient cottage cheese chocolate mousse 

Got cottage cheese in the fridge and a sweet tooth to tame? Whip up this dreamy dessert with just three simple ingredients: cottage cheese, a scoop of cacao powder and a drizzle of honey or maple syrup. Blend until silky smooth and – voilà! – you’ve got a rich, decadent chocolate mousse ready in minutes. No wonder cottage cheese is the viral chameleon of your fridge.  

@cookingwithcar 3 ingredient #chocolatemousse #cottagecheeserecipe #healthydessert #ReadySetLift #highproteindessert ♬ original sound – xxtristanxo

Photography: Freepik

The post Viral TikTok cottage cheese recipes you’ll love appeared first on MyKitchen.

These fruity, refreshing sorbet recipes are the perfect way to cool down and are ideal for hot summer days. The vibrant flavours and easy recipes are the perfect excuses (like we need any, right?) to make your summer chilled and utterly tasty. 

Mixed berry and mango sorbet 

Makes 1.5L  

Ingredients 

For the mixed berry sorbet  

4 cups (500g) frozen mixed berries 
1 tin (385g) condensed milk 
¼ cup lemon juice 
2 stalks fresh mint (10 leaves) 
 

For the mango sorbet  

4 cups (500g) frozen mango cubes 
1 tin (385g) condensed milk 
¼ cup orange juice 
Honey, for serving  

Method 

1. Add the mixed berry sorbet ingredients to a high-powdered blender and blitz until smooth. 
2. Decant the mixture into a bowl and place in the freezer. 
3. Repeat process with mango sorbet ingredients. 
4. Add scoops of each sorbet into a square baking tin and swirl through with a knife. 
5. Freeze overnight until solid, then serve scoops in bowls or on top of cones with a drizzle of honey, if you like.  

Cook’s note: Instead of buying frozen berries, simply slice up your seasonal fruit and freeze before blending to make this sorbet. (You can use peaches, pineapple, kiwi or nectarines). Freezing the fruit before blending also helps achieve a thick, creamy consistency and freezes faster than room temperature fruit.  

Recipe & styled: Sjaan van der Ploeg
Photographs: Zhann Solomons

Pink lemonade and mint sorbet

Makes 1.5L //Total time 20 min plus freezing time  

Ingredients 

1 cup sugar 
¼ cup water  
4 sprigs fresh mint, chopped + extra for serving 
500ml lemonade 
2 large punnets strawberries + extra for serving  

Method 

1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely. 
3. Blitz together the cooled syrup and strawberries until smooth. 
4. Stir through the remaining lemonade and pour into a 2L plastic container. 
5. Cover with clingfilm and freeze for 8-12 hours or until firm. 
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries and topped with mint. 

Recipes & photos courtesy of Fresh Living Magazine

Pawpaw and sesame seed sorbet 

Serves 6 // Cooking time: 30 min + freezing time 

Ingredients 

½ cup sugar
½ cup water
2 cups peeled and diced pawpaw
1 cup white wine
Juice and zest of 2 lemons
½ tsp sesame oil
2 Tbsp black sesame seeds 

Method 

1. Heat the sugar and water over low heat until the sugar has completely dissolved.
2. Add pawpaw, wine, lemon juice and zest, and sesame oil. Blend until smooth.
3. Pour the mixture into a shallow dish andplacein the freezer. Stir sorbet every hour until completely frozen. (Or use an ice cream maker.) 
4. Serve the sorbet sprinkled with sesame seeds.

Recipe & styling: Caro Alberts
Photographs: Juliette Bisset / HMimages.co.za

Mixed berry sorbet  

Makes 1.5L  

Ingredients 

500g frozen mixed berries 
2 bananas, peeled, chopped and frozen 
300g fat-free plain yoghurt 
1 lemon, juiced  

Method 

1. Add ingredients to a food processor and blitz for 2-3 minutes until smooth and thick. 
2. Pour into a loaf tin, scattering extra berries to ripple through. 
3. Cover tin in cling wrap and freeze for 4 hours minimum, or overnight. 
4. Remove from the fridge 20 minutes before serving, dish with a hot spoon for easy scooping. 

Recipe & styled: Sjaan Van Der Ploeg 
Photography by: Austin Taylor

Also read: 4 Breakfasts that taste like summer  

The post 4 Summer sorbet recipes you’ll crave all season appeared first on MyKitchen.

Say farewell to dull desk lunches! With these quick pasta lunchbox ideas, you’ll twirl your way through the workday with flavour and flair. Easy to prepare, fun to pack and guaranteed to make your colleagues jealous. 

5-ingredient pasta bake   

Serves 3-4   

Ingredients  

3 wheels feta 
4 cloves garlic, peeled and sliced 
2 punnets (250g each) cherry tomatoes 
Handful fresh basil, chopped plus extra to serve 
Olive oil, for drizzling 
Salt and milled black pepper 
1 packet (500g) macaroni, rigatoni or fusilli 
Chilli flakes, to serve 

Method  

1. Preheat oven to 180°C.  
2. Arrange feta, garlic, tomatoes and basil in a deep ovenproof dish. Drizzle with oil and season.  
3. Bake for 10-12 minutes, remove from oven and use a spatula or wooden spoon to break up feta and tomatoes.  
4. Bake for another 10 minutes.  
5. Toss tomato and feta mixture through cooked pasta and season well.  
6. Serve hot and scattered with basil and chilli  

Recipe and styling: Chad January
Photographs: Zhann Solomons

Chilli oil peanut noodles  

Serves 2-3 

Ingredients  

2 cloves garlic, grated 
1 Tbsp fresh ginger 
2 Tbsp chilli flakes 
2 tsp sugar 
¾ cup vegetable oil 
1 Tbsp chilli oil 
1 cup smooth peanut butter 
3 Tbsp soy sauce 
3 Tbsp water 
2 packets (73g each) 2-minute noodles 
¼ purple cabbage, finely chopped 
3 spring onions, sliced 
1 lime, sliced into wedges 

Method  

1. Place garlic, ginger,chilliflakes and sugar into a large heat-safe bowl.  
2. Heat the oils in a pan until sizzling hot, remove and slowly pour over spices – be careful, the mixture will foam up. Cool thechillioil slightly.  
3. Whisk together peanut butter, soy sauce and water, addchillioil then whisk to combine. 
4. Cook noodles according to packet instructions (discarding theflavoursachet), drain and toss through peanut chili sauce.  
5. Toss the cabbage and spring onions through the noodles,divideinto bowls and finish with a squeeze of lime. 

Recipes and styling: Sjaan Van Der Ploeg 
Photographs: Zhann Solomons 

Cheesy bacon noodle cups  

Makes 9-12 

Ingredients  

3 Tbsp butter 
2 cloves garlic, grated 
1 Tbsp mustard powder 
Salt and milled pepper 
2 Tbsp flour 
2 cups milk 
1 cup grated cheddar + extra for topping 
2 packets (73g each) 2-minute noodles, chopped 
100g streaky bacon, cooked and chopped finely 
100g mozzarella, cut into small pieces 
Handful chopped fresh parsley, for garnish (optional)  

Method  

1. Preheat oven to 180°C.  
2. Melt butter in a pot over medium heat. 
3. Add garlic, mustard powder and seasoning then fry until golden and fragrant, about 1 minute.  
4. Add flour and whisk to combine. Gradually pour in the milk while continuously whisking, then cook until thickened and smooth, about 8 minutes.  
5. Remove from heat, add cheddar and mix through.  
6. Cook 2-minute noodles according to packet instructions (discarding theflavour sachet), drain and toss through cheese sauce along with ¾ of the chopped bacon.  
7. Grease a 12-hole muffin tin thoroughly.  
8. Fill tin with scoops of noodle mixture, nestle pieces of mozzarella in each cup, along with final sprinkling of cheddar, bacon and seasoning.  
9. Cook for 20-25 minutes until golden and bubbling.  
10. Use a knife to loosen each noodle cup, then allow them to cool in the tin before removing.  
11. Sprinkle with parsley and wrap in wax paper for your lunchbox. 

Recipes and styling: Sjaan Van Der Ploeg 
Photographs: Zhann Solomons

Green pasta salad 

Serves 2-3  

Ingredients 

For the sauce   

1 cup plain double-cream yoghurt  
1 avocado 
Handful coriander, leaves picked  
100g spinach blanched and squeezed  
¼ cup lemon juice  
Salt and milled pepper  

100g fine green beans  
200g sugar snap peas 
120g shelled edamame beans (or use green peas)
300g pasta or pasta rice (we used orecchiette), cooked and cooled  
1 avocado, diced or quartered  
Handful toasted almonds, chopped 
Handful micro herbs or baby leaf mix   

Method 

1. Combine the sauce ingredients and blitz until smooth using a stick blender. (You can thin the sauce down with a splash of water, if you like).   
2. Bring a pot of water to a rolling boil andset a separate bowl of ice water next to it.  
3. Drop the beans and peas into the boiling water and boil for 45 seconds. Then, remove the beans and peas using a slotted spoon and submerge in iced water.  
4. Toss pasta through sauce and divide between plates.  
5. Toss together the greens then dress lightly in olive oil and spoon onto pasta.  
6. To serve, sprinkle with nuts and leaves. 

Recipe & styling: Liezl Vermeulen 
Photographs: Donna Lewis

Also read: 3 Great lunchbox snacks for your little ones

The post Workday wins: Inspiration for 4 quick pasta lunches appeared first on MyKitchen.