Is there anything mushrooms can’t do? These nutrient-dense fungi make the most delicious filling in this meat-free mushroom pie.

SERVES 8 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the sesame pastry
¼ cup black sesame seeds
1 tsp cracked black pepper
400 g cake flour
220 g butter
½ tsp salt
3 tbsp cold water
1 egg, beaten
For the mushroom pie filling
110 g butter
3 garlic cloves, peeled and crushed
¼ cup flour
1 tsp Dijon mustard
2 cups milk
½ cup grated mozzarella
¼ cup grated Parmesan
3 tbsp olive oil
10 g thyme
450 g mixed mushrooms, chopped

METHOD
For the sesame pastry
1. In a food processor, pulse the sesame seeds and pepper until ground. Add the flour, butter and salt. Pulse until combined.
2. Add the water, 1 tbsp at a time, until the mixture comes together into a dough.
3. Turn out the dough on to a lightly floured surface and knead until smooth. Roll into a ball, wrap in cling film and place in the fridge to rest for 1 hour.
For the mushroom pie filling
1. Heat 1 tsp butter and fry the garlic until golden.
2. Melt 4 tbsp butter in a pot over low heat. Remove from the heat and mix in flour, mustard, fried garlic, and salt and pepper.
3. Return the pot to the heat. Gradually add the milk, stirring, until the sauce is smooth.
4. Remove from the heat again and add the cheeses. Mix until they melt.
5. Heat 3 tbsp olive oil, another 3 tbsp butter and the thyme in a pan. Add the mushrooms and fry until they are golden. Mix half the mushrooms into the cheese mixture.
To assemble
1. Preheat oven to 180ºC and grease a 23 cm baking tin.
2. Cut the ball of pastry in half. On a floured surface, roll out half to fit the tin. Press it into the tin and blind-bake it for 10 minutes.
3. Pour the cheese filling into the pastry case. Top with the remaining mushrooms.
4. Roll out the rest of the pastry and cut into 1 cm strips. Lay out all the horizontal strips on top of the pie first. Fold half of them back on themselves. Working from the middle of the pie out, lay down a vertical strip, then weave it in.
5. Brush the pastry lattice with egg and bake for 40 minutes, until golden.

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

Since we’re getting creative with home-made goods, why not try your hand at making this pawpaw and sesame sorbet? It’s perfect for if you have leftover sesame seeds.

The post Meat-free mushroom pie with sesame pastry appeared first on MyKitchen.

Filled with natural oils, protein and B vitamins, this sesame-crusted dorado with braised cabbage is a super seafood option when caught and consumed correctly. Remember to always check the label when buying fish to ensure you’re getting a sustainably-sourced option.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the braised cabbage
2 baby cabbages, cut into 6 wedges
1 cup vegetable stock
1 tsp chilli flakes
For the sesame-crusted dorado
4 skinless dorado fillets
1 tbsp olive oil
1 egg white
1 tsp mustard
2 tsp soy sauce
⅓  cup sesame seeds
1 tbsp desiccated coconut

METHOD
For the braised cabbage
1. Preheat oven to 180ºC.
2. Heat olive oil in an ovenproof pan over medium heat.
3. Fry the cabbage for 2–3 minutes on each side, until crispy.
4. Add half the stock and chilli flakes. Season.
5. Transfer to the oven and bake For 30 minutes, then add the remaining stock. Cover with foil and  cook for another 10–15 minutes, until soft.
For the sesame-crusted dorado
1. Place the dorado on a baking tray lined with baking paper.
2. Whisk the olive oil, egg white, mustard and soy sauce together. Use it to brush the tops and sides of the fish. Coat in sesame seeds and coconut.
3. Bake for 10–12 minutes, until cooked through.
4. Serve the fish hot on a bed of braised cabbage.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // Hmimages.co.za

Sustainable fishing disclaimer:
The only downside to dorado is the effect of collecting this kind of fish: The nets that are used to get dorado also pick up other species in the ocean, which can be harmful, so read the packaging carefully to make sure yours has been caught sustainably. Dorado also have incredibly small bones, so it’s best not to feed it to children or pets. As an alternative, you can use any firm white fish.

Here is a sustainable snoek option for the braai.

The post Sesame-crusted dorado with braised cabbage appeared first on MyKitchen.

Ah, the wonders of soup in a tin! You can whip up this quick and easy tomato soup with halloumi sticks for a fast dinner.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 cup coconut cream or coconut milk
2 × 400 g tins cream of tomato soup
50 g halloumi, cut into sticks
Olive oil
¼ cup sesame seeds

METHOD
1. Set aside 2 tbsp coconut cream or milk. Heat the rest of it with the tomato soup.
2. Skewer the halloumi, brush with oil, coat in sesame seeds and fry until golden.
3. Season the soup with salt and pepper and garnish with the reserved coconut cream or milk. Serve with the halloumi sticks.

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

Keen to see what else you can do with canned soup? How about this tomato tart?

The post Tinned tomato soup with halloumi sticks appeared first on MyKitchen.

As the weather gets chillier, we’re retreating to the kitchen to whip up this golden sweet potato soup with sesame seed crackers that will brighten the greyest of days!

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the crackers
1 tbsp psyllium husks
200 ml lukewarm water
⅔ cup sesame seeds
2 tsp salt
1 tbsp coconut oil, melted
For the soup
500 g sweet potatoes, peeled and cubed
2 large onions, peeled and halved
Olive oil, to drizzle
½ tsp salt
Pinch pepper
1 tsp dried thyme
¼ tsp cumin seeds / ground cumin
3 cups vegetable stock
Microherbs, to garnish

METHOD
For the crackers
1. Preheat the oven to 170°C.
2. Whisk together all the ingredients in a bowl until the psyllium husks are properly incorporated into the mixture.
3. Set the mixture aside for 30 minutes to thicken.
4. Meanwhile, line a baking tray with silicone sheets or baking paper.
5. Spread out the psyllium husk mixture thinly on the tray. (Add a little more liquid if it is too thick to spread out.)
6. Bake for 40–60 minutes or until crispy.
7. Remove from the oven and set aside to cool for 10 minutes.
8. Break the sheets into crackers.
For the soup
1. Preheat the oven to 180°C.
2. Place sweet potato and onion in a bowl. Drizzle with 2 tbsp oil and season with salt, pepper, thyme and cumin.
3. Toss so that all pieces are well coated, then spread out on a baking tray.
4. Roast for 25 minutes, or until cooked through and nicely caramelised.
5. Meanwhile, heat the stock in a pot.
6. Place the roast vegetables in a blender and add the hot stock. Blend until smooth and creamy.
7. Serve garnished with microherbs and a dash of oil, with sesame seed crackers on the side.

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

The post Golden sweet potato soup with sesame seed crackers appeared first on MyKitchen.

Looking for a healthy light snack? These yummy honeyed carrots with sesame and Parmesan are a delicious side dish!

SERVES 4-6 // COOKING TIME 40 min

INGREDIENTS
2 bunches (±12) rainbow carrots
¼ cup honey
1 orange, juiced
2 tbsp sesame seeds
Salt and black pepper
40 g Parmesan, shaved

METHOD
1. Preheat oven to 180°C.
2. Simmer the carrots in a little water for 10 minutes, then drain.
3. Place carrots in a roasting tin. Add the honey, orange juice, sesame seeds and season. Toss to coat and roast for 15–20 minutes.
4. Sprinkle the carrots with Parmesan shavings before serving.

The post Honeyed carrots with sesame and Parmesan appeared first on MyKitchen.

Skip the lunchtime dash and whip up these quick and delicious sesame stir-fry wraps. Not only are they an amazing healthy meal prep option, they’re also a quick crowd pleaser if you have impromptu guests over.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
400 g mixed stir-fry vegetables
½ cup hummus
Juice of ½ lemon
4 wholewheat wraps
½ tbsp sesame seeds

METHOD
1. Heat a glug of vegetable oil in a pan over high heat and stir-fry the vegetables. Season to taste.
2. Mix the hummus with the lemon juice.
3. Spread lemon-hummus on the wraps. Add the stir-fried vegetables and scatter with sesame seeds. Roll up tightly, cut in half and serve.

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