The cousin to the onion is the star of the show in this vegetarian masterpiece! This leek tart with Dijon mustard makes a deliciously creamy savoury tart.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
150 g baby leeks, halved lengthways
¼ cup olive oil
4 tbsp butter
Handful fresh thyme
Salt and black pepper
100 g medium leeks, finely chopped
¼ cup Dijon mustard
3 eggs
1 cup cream
1 tsp dried thyme
1 cup grated mozzarella
400 g shortcrust pastry
½ cup cubed feta

METHOD
1. Preheat oven to 180°C.
2. Arrange the baby leeks on a baking tray. Drizzle with 2 tbsp oil, dot with 2 tbsp butter, and sprinkle with ½ fresh thyme, salt and pepper. Roast for 15 minutes, until golden on the edges.
3. Heat remaining oil, butter and thyme, and fry the chopped leeks until soft. Remove from the heat and add 2 tbsp mustard.
4. Whisk together eggs, cream, dried thyme, salt and pepper. Add mozzarella and fried leeks.
5. Roll out the pastry on a lightly floured surface, then press into a tart tin. Prick the base with a fork and spread with remaining mustard. Bake for 10 minutes, until golden.
6. Fill with cream mixture and feta. Arrange baby leeks on top.
7. Bake the leek tart for 25–35 minutes, until set and golden.

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

For those who like a meat option, these chicken and leek puffs make tasty snacks!

The post Savoury leek tart with Dijon mustard appeared first on MyKitchen.

These savoury sweet potatoes contain protein and slow-releasing carbs that keep you full for longer and give you the energy you need for the day. So why not give it a go?

SERVES 2 // COOKING TIME 1 hour 25 min

INGREDIENTS
2 large sweet potatoes
¼ cup grated mozzarella
¼ cup bacon bits, fried
2 eggs
1 tbsp chopped parsley
Salt and black pepper

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Place the sweet potatoes in an ovenproof dish, cover with foil and bake for 1 hour, until soft.
3. Halve the sweet potatoes lengthways and scoop out the flesh.
4. Mix the sweet potato flesh with the mozzarella and bacon. Fill the skins with this mixture, leaving space for an egg.
5. Crack an egg into each half. (It doesn’t matter if it spills over a little).
6. Bake for 20–25 minutes, until the cheese is melted and eggs are cooked to your liking.
7. Season with chopped parsley, salt, pepper.

The post Savoury sweet potatoes appeared first on MyKitchen.

These savoury crêpes with pulled chicken are budget-friendly and transform flavours! Spice the chicken to suit your desired taste, and add the salsa for even more deliciousness. 

SERVES 4 // COOKING TIME 39 min

INGREDIENTS
For the crêpes
1 cup flour
Salt and pepper
2 cups milk
3 eggs
For the salsa
200 g red grapes, chopped
½ red onion, peeled and finely chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
For the chicken
400 g roast chicken, shredded
1 tsp paprika
1 tbsp hot water
Salt
For the spread
125 g cream cheese
Handful mint, chopped
2 tsp lemon juice

METHOD
1. Sift together the flour, salt and pepper. Add the milk and eggs, and whisk until the batter is smooth.
2. Heat a frying pan, add a small ladle of batter and swirl to cover the base. Fry until bubbles form on the surface, then flip over and cook the other side until golden.
3. Combine all the ingredients for the salsa.
4. Combine all the ingredients for the chicken.
5. Combine all the ingredients for the spread.
6. To assemble, spread flavoured cream cheese on to each crêpe. Add pulled chicken and scatter with grape salsa.

The post Savoury crêpes with pulled chicken and grape salsa appeared first on MyKitchen.