Who says oats have to be boring? These rich, cosy recipes turn your humble morning (or even lunch) bowl into a warm hug you’ll actually look forward to. 

Sesame oats with fig jam 

Serves 4  

Ingredients 

For the fig jam 

8 figs
2 cups water
¼ cup honey
1 tsp vanilla essence  

For the sesame oats 

3 cups water
1 cup (90g) oats
¼ cup vanilla protein powder
1 Tbsp sesame seeds, toasted, plus extra to garnish
¼ tsp salt
¼ cup milk
5 Tbsp tahini  

Method 

1. Preheat oven to 180°C.
2. For the fig jam, place the figs on a baking tray. Mix water, honey and vanilla essence. Pour over the figs.
3. Roast figs for 30 minutes, until soft. Mash with a fork and add the fig juices.
4. For the sesame oats, place the water, oats, protein powder, sesame seeds and salt in a pot.
5. Cook over medium heat for 5 minutes, stirring constantly until the oats are cooked and creamy.
6. Remove from the heat. Fold in the milk and tahini.
7. Serve the oats topped with the fig jam. Sprinkle with extra sesame seeds.

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

Poached pears & spiced creamy oats 

Serves 4  

Ingredients 

For the poached pears 

3 Earl Grey tea bags
5½ cups water
¾ cup caster sugar
1 lemon, zested
2cm ginger, peeled
6 pears, peeled  

For the creamy oats 

2½ cups milk of choice
1 cup (90g) rolled oats
1 tsp cinnamon
½ tsp nutmeg
2 Tbsp honey  

To serve 

2 cups plain yoghurt 

Method 

For the poached pears 

1. Place the tea bags in a pot along with the water and the sugar. Gently bring the water to a simmer until the sugar has dissolved. Remove the teabags and add the lemon peel and ginger.
2. With the liquid simmering, add the pears and poach for 25–30 minutes, until just soft.
3. Remove the pears from the liquid and set aside. Bring the remaining liquid up to a boil and simmer until syrupy, about 20 minutes.
4. Return the pears to the liquid to coat in the syrup.

For the creamy oats 

1. Bring the milk to a boil in a saucepan. Slowly stir through the oats. Turn the heat down to low and stir until soft, about 5–10 minutes.
2. Once the oats are soft and creamy, stir through the spices and honey.

To serve 

1. Spoon a generous serving of oats into a bowl. Top with a dollop of yoghurt and arrange a poached pear over the top. Drizzle over extra syrup and serve warm.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za 

Savoury oats 

Serves 2 

Ingredients 

1 Tbsp coconut oil
150g oats
3 sprigs thyme
Salt and black pepper
½ tsp chilli flakes
½ cup chopped mushrooms, sautéed
1 cup chopped kale, plus extra to serve
2 eggs, poached
Olive oil, to drizzle 

Method  

1. Place the coconut oil and oats in a saucepan over high heat. Evenly toast the oats for 5 minutes. Remove from the heat and add 1 cup of boiling water to the pan.
2. Turn the heat down and place the oats back on the heat, bring to a low simmer. Add the thyme, a pinch of salt, pepper and chilli flakes. Cook this for another 5 minutes or so, until it reaches your desired consistency.
3. Stir the mushrooms and kale through the hot oats and leave to cook for a further 2 minutes.
4. Serve with poached egg, extra kale and a drizzle of oil.

Savoury overnight oats 

Serves 2  

Ingredients 

1 cup sun-dried tomato pesto
1 cup hot water
1 cup oats
3 Tbsp olive oil
1 clove garlic, grated
3 cups morogo, chopped
¼ cup Worcestershire sauce
2 soft-boiled eggs  

Method  

1. Mix together the sundried-tomato pesto, water and oats. Add to a jar and refrigerate overnight.
2. Heat the oil in a large pan over medium-high heat. Add the garlic and fry until fragrant.
3. Add the morogo and allow to wilt for 5 minutes. Add the Worcestershire sauce, season to taste and cook until heated through.
4. Cool completely and pack into a lunch box.
5. Serve the savoury oats topped with some spicy morogo and a boiled egg.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za 

Also read: Egg breakfast bowls 

The post Sweet and savoury oat recipes to get you through winter days  appeared first on MyKitchen.

We give prawns their time to shine with this delicious sesame prawn toast.

Sesame prawn toast 

Makes 12 (as a side) 

These work well in the air fryer too! Cook at 180°C for 5-8 minutes until golden and crispy. 

Ingredients

For the prawn mince  

20 prawns, shelled and deveined 
2 tsp crushed ginger
2 tsp cornflour
3 cloves garlic, minced 
1 egg white
1 Tbsp soy sauce
2 tsp sesame oil
Salt and milled pepper
2 spring onion, finely diced + extra for serving  

½ government loaf, thickly sliced 
3 Tbsp black sesame seeds
3 Tbsp white sesame seeds
Oil, for frying 
Sweet chilli sauce, for serving  

Method 

1. Pat prawns dry with kitchen paper.
2. Add prawns and remaining mince ingredients (except spring onions) to a food processor.
3. Blitz into a coarse mince and stir through spring onions. Season.
4. Cut each bread slice into 2cm pieces. Spread one side of each slice generously with prawn mince.
5. Combine sesame seeds on a plate. Press bread, prawn side down, into seeds to coat.
6. Heat oil over medium heat and shallow-fry bread prawn-side down until golden and crispy, about 3-5 minutes.
7. Turn to toast bread on all sides.  
8. Serve hot, scattered with spring onions and sweet chilli sauce on the side. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Pork & prawn wontons recipe

The post Sesame prawn toast  appeared first on MyKitchen.

Brussels sprouts are notorious for being everyones’ worst vegetable, and we want to fix that! So here are 7 ways to make Brussels sprouts delicious:

1. Creamy butternut & feta roast recipe
Heat 1 tbsp olive oil and fry 1 diced onion until soft. On a baking tray, arrange 400 g diced butternut and 300 g halved Brussels sprouts, then top with onion. Season well. Drizzle with 1 cup cream and crumbled feta. Bake at 180°C for 45 minutes until golden brown.

2. Sesame red slaw recipe
Thinly slice 1 red onion and 300 g Brussels sprouts. Top with ½ cup double-cream yoghurt, 2 tbsp honey, 1 tbsp toasted sesame seeds and 1 tsp Dijon mustard. Toss everything together to coat.

3. Ginger-thyme jam recipe
Blend 1 red onion, 3 red chillies, 5 garlic cloves and 1 thumb-sized piece of ginger in a food processor, then fry for a few minutes. Blend 500 g Brussels sprouts and add to the onion mixture. Then add 400 g sugar, 300 ml water, 100 ml red-wine vinegar, 50 ml pectin, 1 tbsp olive oil,  juice and zest of 1 lemon and a few sprigs of thyme. Bring to a simmer and cook for 1 hour, stirring often.

4. Balsamic skewers recipe
Combine ½ cup balsamic vinegar, ¼ cup honey, 4 sprigs thyme, 2 crushed garlic cloves and 1 tsp paprika. Pour into a dish. Thread Brussels sprouts on to skewers, then leave to marinate in the mixture for 15 minutes. Braai for 10 minutes a side. Pour leftover sauce into a pot and cook until it is reduced and sticky.

5. Beer- battered recipe
Blanch 300 g Brussels sprouts in boiling water for 5 minutes, then place in ice water for 5 minutes. Drain and pat dry. Mix 2 cup cake flour, cup cornflour, salt and pepper. Add beer, mixing continuously, until you have a thick paste. Dip Brussels sprouts into batter then deep-fry in hot oil for 3–5 minutes until crispy. Sprinkle with salt. Serve with ½ cup mayo mixed with 1 tsp chill sauce.

6. Paprika & garlic chips recipe
Preheat oven to 180°C. Remove the stems of the sprouts to separate the leaves. Place leaves on a baking tray and sprinkle with olive oil, paprika, garlic, salt and pepper. Roast for 15–20 minutes until crispy and golden brown.

7. Parmesan garlic roast recipe
Place 1 whole garlic bulb in foil, drizzle with olive oil and roast for 40 minutes at 180°C, until soft. Squeeze garlic out of skin and mix with 50 g grated Parmesan, 3 tbsp olive oil, salt and pepper. Combine with 300 g halved Brussels sprouts and tip into a roasting tin. Sprinkle with more Parmesan and bread crumbs. Roast at 180°C for 30–45 minutes until golden.

Photography: Unsplash

When life gives you lemons, make sure they don’t go to waste! We’ve compiled a list of of 10 lemon hacks you need to know that will help you get the most out of this handy citrus fruit.

The post 7 ways to make Brussels sprouts delicious 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.

Make your mornings sweet with these delicious sesame oats with fig jam. If you can’t find tahini, opt for nut butter of your choice instead.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the fig jam
8 figs
2 cups water
4 tbsp honey
1 tsp vanilla essence
For the sesame oats
3 cups water
1 cup oats
¼ cup vanilla protein powder
1 tbsp sesame seeds, toasted, plus extra to garnish
¼ tsp salt
¼ cup milk
5 tbsp tahini

METHOD
1. Preheat oven to 180°C.
2. For the fig jam, place the figs on a baking tray. Mix water, honey and vanilla essence. Pour over the figs.
3. Roast figs for 30 minutes, until soft. Mash with a fork and add the fig juices.
4. For the sesame oats, place the water, oats, protein powder, sesame seeds and salt in a pot.
5. Cook over medium heat for 5 minutes, stirring constantly until the oats are cooked and creamy.
6. Remove from the heat. Fold in the milk and tahini.
7. Serve the oats topped with the fig jam. Sprinkle with extra sesame seeds.

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

The post Sesame oats with fig jam 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.