This hash browns with mushroom-stuffed eggs recipe is the perfect dish to make for breakfast if you’re super hungry and craving something savoury!

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
1 garlic bulb
500 g potatoes, peeled and grated
9 eggs
Salt and cracked black pepper
2 tbsp olive oil
50 g mushrooms, sliced
Parsley, to garnish

METHOD
1. Preheat oven to 180°C.
2. Roast the whole bulb of garlic for 30 minutes, until the cloves are soft and golden. Squeeze the insides out of the skins and set aside.
3. Wring out the grated potato in a clean dish cloth to remove as much liquid as possible, then mix with the garlic and 1 egg. Season.
4. Divide the mixture into 4 patties. Heat 1 tbsp oil in a pan and fry each patty, pressed flat, for 5 minutes on each side, until golden. Remove and set aside.
5. Heat the remaining 1 tbsp oil in the same pan and crack in the remaining 8 eggs. Arrange a few slices of mushroom in each egg, then cook until set. Season.
6. Serve the eggs on top of the hash browns and garnish with parsley.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Roast-garlic hash browns with mushroom-stuffed eggs appeared first on MyKitchen.

There’s nothing like fresh herbs to spice up your appetisers, especially when it comes to this roast-garlic oil and tomato bread with Mozzarella.

SERVES 4 // COOKING TIME 2 hours 10 min

INGREDIENTS
3 garlic cloves
¼ cup olive oil
1 ciabatta, sliced
3 Roma tomatoes, halved
2 balls fior di latte Mozzarella
Purple basil, to garnish
Dried mixed herbs, to garnish

METHOD
1. Preheat oven to 180°C.
2. Wrap the garlic in foil and roast for 1 hour, until golden and soft.
3. Place the oil and garlic in a jar and allow to infuse for 1 hour.
4. Toast the ciabatta slices in the oven until golden. Then rub with the tomatoes.
5. Serve the Mozzarella on a plate with the ciabatta. Drizzle with garlic oil and garnish with basil and mixed herbs.

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

For something more casual, try our garlic bread three ways at your next braai.

The post Roast-garlic oil and tomato bread with Mozzarella appeared first on MyKitchen.

No sambal spread is complete without raita! When those curries get a bit too hot, simply dollop this roast-garlic and cucumber raita on top.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
½ bulb garlic
2 cups double-cream yoghurt
5 mini cucumbers, sliced into matchsticks, plus extra ribbons, to garnish
1 tsp ground cumin, toasted
½ tsp cayenne pepper
Toasted cumin seeds, to garnish

METHOD
1. Preheat oven to 180°C.
2. Wrap the garlic bulb (skin on) in foil and roast for 1 hour.
3. Unwrap the garlic and allow to cool. Squeeze out of the skin and mash. Mix in the yoghurt, cucumbers, ground cumin and cayenne pepper.
4. Garnish with cumin seeds and cucumber ribbons.

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

Make sure to add this classic chicken breyani to your table too!

The post Roast-garlic and cucumber raita for your sambal spread appeared first on MyKitchen.