This mushroom quiche with a rye crust is taking a cheap, tasty, super-easy-to-cook ingredient, mushrooms and turning it into an impressive dish.

SERVES 6// PREP TIME 30 min// COOK TIME 45 min

INGREDIENTS
For the crust
1 cup rye flour
½ cup wheat flour
1 tsp salt
8 tbsp butter, chilled
4 tbsp chilled water
For the filling
4 tbsp olive oil
3 leeks, finely chopped
250 g white button mushrooms
3 eggs
1 cup milk
1 tsp fresh thyme, plus extra sprigs
2 tbsp flour

METHOD
For the crust
1. Mix together the flours and salt.
2. Chop the butter into small pieces and use your fingers to rub it into the flour mixture, until it resembles fine crumbs.
3. Gradually add the water and knead gently until the dough comes together.
4. Wrap in cling film and refrigerate for 30 minutes.
5. Preheat oven to 200°C. Grease and line 6 ramekins.
6. On a floured surface, roll out the dough to 5 mm thick.
7. Cut rounds from the dough and press into the bottom and up the sides of the prepared ramekins. Bake for 15 minutes, until crisp.
For the filling
1. Lower oven temperature to 180°C.
2. Heat 1 tbsp of the oil in a pan over medium and fry the leeks until soft. Remove from the pan.
3. Heat the remaining oil and brown the mushrooms for 5 minutes.
4. In a bowl, whisk the eggs, milk, thyme and flour until smooth. Season.
5. Divide the leeks between each crust and fill each one with the egg mixture. Top with mushrooms and a few sprigs of extra thyme.
6. Bake for 30 minutes, until puffed up and golden.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen

Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

The post Mushroom quiche appeared first on MyKitchen.

Are you an on-the-run snacker? These chocolate-orange rye bars are packed with healthy ingredients to keep you going for the rest of the day.

MAKES 12 // COOKING TIME 50 min

INGREDIENTS
For the rye bars
1½ cups rye flour
1½ cups rolled oats, toasted
½ cup coconut oil, melted
¼ cup honey
¼ cup unsalted pecans, roughly chopped
For the chocolate-orange filling
100 g dates, pitted
50 g dark chocolate, melted
⅓  cup unsalted almonds
¼ cup cocoa
2 tbsp honey
2 tbsp coconut oil
Zest of 2 oranges
1 egg yolk

METHOD
1. Preheat oven to 180°C and line a large loaf tin.
2. Combine all the ingredients for the rye bars to form a crumbly dough. Separate this into 2 equal portions and set aside.
3. Place all the ingredients for the chocolate filling in a food processor and blend on high for 3–5 minutes, until a smooth paste forms.
4. Transfer 1 portion rye dough to the loaf tin and press into an even layer. Spread with chocolate filling and cover with remaining dough. Bake for 20–30 minutes, until golden brown and crisp on the top.
5. Allow to cool completely, then cut into 12 bars.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

While these rye bars make a yummy sweet treat, our blueberry, cinnamon, vanilla and yoghurt granola bars are great for the morning rush!

The post Chocolate-orange rye bars for on-the-go snacks appeared first on MyKitchen.

You don’t have to break the bank to make nutritious treats. These rye toast bites with fried olives and beetroot dip make perfect canapés.

SERVES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the rye toast bites
4 slices dark rye bread
¼ cup butter, melted
For the beetroot dip
2 large beetroots
4 garlic cloves
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tsp ground cinnamon
½ lemon, juiced
⅓  cup yoghurt
2 tbsp olive oil
Salt and pepper
For the fried olives
½ cup flour
2 eggs, well beaten
½ cup breadcrumbs (half regular, half panko)
200 g pitted green olives
Oil, for deep-frying
Handful fresh parsley, plus to garnish

METHOD
For the rye toast bites
1. Preheat oven to 100ºC.
2. Using a knife or a round cookie cutter, cut the bread into small rounds. Brush with melted butter.
3. Bake for 10–15 minutes until crisp.
For the beetroot dip
1. Preheat oven to 180ºC.
2. Wrap each beetroot in foil, adding 1 tsp water per beetroot before sealing closed.
3. Roast for 40–60 minutes, until the beetroot is tender. Wrap garlic in foil and add it during the last 10 minutes of cooking time. Cook until soft.
4. Leave the beetroot to cool completely before peeling off the skins.
5. Roughly chop the beetroot and place in a food processor along with the remaining ingredients. Blitz until smooth. Season with salt and pepper.
For the fried olives
1. Set up a breading station. Place the flour, eggs and breadcrumbs into three bowls.
2. Dry the olives on paper towel. One by one, roll them in flour, followed by egg, and finally the breadcrumbs.
3. Heat oil to medium heat and fry the olives until golden.
4. To serve, pipe dollops of beetroot dip on to the toast, and top with fried olives. Garnish with parsley.

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

On a bit of a rye-high? Serve these rye and honey-crusted veggies with sriracha mayo alongside your other appetisers.

The post Rye toast bites with fried olives and beetroot dip appeared first on MyKitchen.

These rye and honey-crusted veggies work well as a healthy side or daytime snack. Serve with sriracha mayo for a spicy flavour!

SERVES 2 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the rye and honey-crusted veggies
2 slices rye bread, toasted
¼ cup flaxseed
½ tsp salt
½ tsp pepper
200 ml milk
2 tbsp cornflour
1 tbsp olive oil
½ cauliflower, cut into florets
4 baby marrows, halved
2 carrots, sliced thickly
3 tbsp honey or agave nectar
3 tbsp low-sodium soya sauce
Handful fresh mint, chopped
For the sriracha mayo
1 tbsp sriracha
3 tbsp mayonnaise

METHOD
For the rye and honey-crusted veggies
1. Preheat oven to 180°C. Oil a baking tray.
2. Blitz the rye toast in a food processor until it forms coarse crumbs. Add flaxseed and seasoning, and process until fine.
3. Transfer to a bowl and add the milk, cornflour and olive oil. Mix until smooth.
4. Use your hands to press the crust on to the tops of the cauliflower, baby marrows and carrots. Bake for 30 minutes, until the crust is crispy.
5. Prepare a sticky sauce by whisking together the honey/agave and soya sauce until well combined.
6. Remove the veggies from the oven and drizzle them with the sticky sauce. Bake for a further 20 minutes.
For the sriracha mayo
7. Combine the sriracha and mayonnaise.
8. Sprinkle the roast veg with mint and serve with sriracha mayo.

Recipe & styling: Chiara Turilli and Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

To make your veggies a full meal, try this roast veg gatsby.

The post Rye and honey-crusted veggies with sriracha mayo appeared first on MyKitchen.