Ease into the cooler months with some hearty dishes that celebrate flavoursome, colourful veggies in all their glory! 

No-fuss baked pasta 

Serves 4 

Quick, easy and budget-friendly, this recipe will soon become a household staple. 2 red peppers, cut into chunks 

Ingredients

6-8 salad tomatoes, quartered
Handful cherry tomatoes (optional) 
5 cloves garlic, sliced 
3-4 sprigs thyme Olive oil, for roasting 
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
4 cups milk 
2 Tbsp Dijon mustard
500g pasta of choice (we used farfalle), cooked
Fresh basil or thyme, for serving 

Method

1. Preheat oven to 200°C. 
2. Place peppers, tomatoes, garlic and thyme in a large, deep oven dish. Toss with oil and season. 
3. Roast veggies for about 10-15 minutes.
4. For the white sauce, melt butter in a pot over medium heat and whisk in flour until smooth. Cook for 1 minute until bubbling. 
5. Slowly pour in milk while whisking until the sauce has thickened, about 8 minutes. 
6. Season well and stir through mustard. 
7. Toss cooked pasta and sauce through the roasted vegetables in oven dish. 
8. Bake at 180°C for 10-15 minutes or until golden. 
9. Serve with fresh herbs.

Cook’s note: To splurge, add goat’s cheese or Parmesan to the white sauce. 

Also read: Top tips to make homemade pasta

Lentil & cauli sheet tart 

Serves 4 

A healthier option for when that pie craving hits. With this recipe, you make the pie and filling simultaneously in the oven. 

Ingredients

2 cans (400g each) brown lentils, drained (pat dry with kitchen towel) 
1 head cauliflower, broken into florets 
200g cherry tomatoes 
2 onions, cut into 10 wedges each 
2 Tbsp Moroccan spice mix, or 1-2 tsp each ground cumin, smoked paprika and ground coriander 
Salt and milled pepper 
2 Tbsp olive oil + extra for brushing
2 cloves garlic, sliced
1 lemon, juiced and zested
1 tsp honey
400g puff pastry, defrosted 
Flour, for dusting
1 cup plain yoghurt
90g sun-dried tomato or basil pesto
Handful parsley or rocket, for serving (optional) 

Method

1. Preheat oven to 200°C. 
2. Place lentils, cauli florets, tomatoes and onion wedges on an oven tray. Sprinkle with spice mix and season. 
3. Whisk together oil, garlic, lemon zest, juice and honey, then pour over veggies. 
4. Roll pastry out on a floured surface into a 3mm-thick rectangle. 
5. Score a border around the edge (without cutting all the way through). 
6. Using a fork, prick the base all over – this will keep it from puffing up too much. 
7. Brush border with a little oil and place tart base on a lightly floured baking tray. 
8. Bake both trays (pastry and lentil mixture) at the same time for 30-35 minutes until crispy and golden. 
9. Swap trays around halfway through if placing one under the other. 
10. Spread pastry with yoghurt and pesto, then top with roasted lentil mixture. 
11. Garnish with parsley or rocket and serve.

Shakshuka 

Serves 3-4  

Harissa paste gives this North African dish loads of flavour, but you can go without the heat, too. 

Ingredients

Glug olive oil 
1 onion, chopped 
2 red peppers, diced 
2 yellow peppers, diced 
3 cloves garlic, chopped 
1 tsp cumin seeds, lightly crushed
1 Tbsp smoked paprika
2 Tbsp tomato paste 
1 Tbsp harissa paste
2 Tbsp soy or Worcestershire sauce 
2 cans (400g each) chopped tomatoes 
Salt and milled pepper 
1 tsp sugar 
6-8 eggs 
Handful roasted sesame seeds, grated 
Parmesan (optional) and crusty bread, for serving 

Method

1. Heat oil in a pan and saute onion and peppers.
2. Add garlic and spices and fry for a minute. 
3. Stir in tomato paste, harissa and soy sauce, cook for a minute, then add canned tomatoes. 
4. Season, add sugar and simmer for 3-4 minutes. 
5. Use a ladle to make a shallow hole in the sauce. Break an egg into a mug, then pour it into the hole in the sauce. 
6. Repeat with other eggs.
7. Cover with a lid and cook for 5-8 minutes until eggs are done. 
8. Sprinkle with sesame seeds and Parmesan, if using, and serve with bread.

Cook’s note: Bulk up shakshuka with beans, chickpeas, corn or spinach 

Smoky lentil & barley soup with crispy chickpeas and feta 

Serves 6 

Cooking the soup low and slow develops a depth of flavour that is hearty and comforting in every way. 

Ingredients

3 Tbsp olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
3 cloves garlic, crushed
2 Tbsp smoked paprika 
2 tsp ground coriander
2 tsp ground cumin
2 Tbsp tomato paste
1 can (400g) chopped tomatoes 
2 Tbsp balsamic vinegar 
2 Tbsp sugar 
8 cups (2L) vegetable or chicken stock 
Salt and milled pepper
600g lentil & barley soup mix 

For serving  

Handful chopped herbs (like coriander or parsley) 100g salt & pepper crispy chickpeas Feta, crumbled French loaf or ciabatta, sliced and toasted 

Method

1. Heat oil in a medium-sized pot. 
2. Add onion, carrot and celery and fry until soft, about 10 minutes. 
3. Add garlic, spices and tomato paste, and fry for 5-8 minutes.
4. Add canned tomatoes, balsamic vinegar, sugar and stock. Season.
5. Simmer soup on low heat for 30-40 minutes with the lid on. Give it a stir halfway through. 
6. Stir in lentil and barley soup mix.
7. Simmer for another 10-15 minutes. Season. 
8. Ladle into bowls and top with herbs, crispy chickpeas and feta. Serve with toast.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine 

Also read: 6 Hearty Soups Perfect for Winter

The post Hearty veggie dinners perfect for the cold weather appeared first on MyKitchen.

We’ve loaded this North African dish of poached eggs in a spicy tomato sauce with iron-boosting leafy greens and simmered it in a creamy coconut sauce. 

Green coconut shakshuka 

Serves 3-4 

Ingredients

Glug olive oil
1 onion, sliced
1 packet (4) large leeks, sliced
1 tsp mustard seeds (black or yellow)
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground cumin
300g baby spinach (or Swiss chard)
1 cup frozen peas
2 cans (400g each) coconut milk
4-6 eggs
10g each dill and coriander, chopped
Sesame seeds and yoghurt, for serving (optional) 

Method 

1. Heat oil in a pan and sauté onion and leek until softened.
2. Add seeds and spices then sauté until fragrant, about 2 minutes.
3. Stir in spinach, peas and coconut milk and simmer for 3-5 minutes to infuse and reduce.
4. Create indents in the mixture and gently break eggs into the “nests”.
5. Cover and simmer for 6-8 minutes for medium-done eggs.
6. Sprinkle with fresh herbs and sesame seeds, then serve with a dollop of yoghurt.

Recipe and photographs: Fresh Living Magazine 

The post Green coconut shakshuka  appeared first on MyKitchen.

Whether you fancy a summer ratatouille, or a no-fuss baked tomato pasta, tomatoes are the versatile ingredient to see you through.  

Endlessly versatile, tomatoes are bursting with flavour, juice and colour. These four ways bring out the very best in them. 

Shakshuka  

Serves 4

This North African dish of eggs poached in a spicy tomato and red pepper sauce is delicious for breakfast.  

Ingredients 

Glug olive oil 
1 onion, chopped 
2 (each) red and yellow peppers, deseeded and chopped 
3 cloves garlic, chopped 
1 tsp cumin seeds, lightly crushed 
1 Tbsp smoked or regular paprika 
2 Tbsp tomato paste
1 Tbsp harissa paste or 1 tsp each ground cumin, ground coriander and chilli flakes 
2 Tbsp Worcestershire sauce 
2 punnets (250g each) cherry tomatoes 
Salt and milled black pepper 
1 tsp sugar 
6-8 eggs 
Handful sesame seeds, toasted 
¼ cup grated Parmesan 
Fresh parsley or baby spinach, to serve (optional) 

Method 

1. Heat oil in a pan and sauté onion and peppers.
2. Add garlic and spices, fry for a minute. 
3. Stir in tomato paste, harissa paste or spices, and Worcestershire sauce and cook for a minute. 
4. Add cherry tomatoes and cook for 6-8 minutes, using a wooden spoon to break up tomatoes. 
5. Season well and stir through sugar. 
6. Use a ladle to make shallow indents in the sauce and break eggs into them. 
7. Cover with a lid and cook for 5-8 minutes or until cooked to your liking. 
8. Sprinkle with sesame seeds, Parmesan and fresh herbs or baby spinach, if using.

Cook’s tip 
Cook in a cast iron skillet over medium coals to beat a block of loadshedding. 

Also read: 5 popular types of tomatoes and how to use them

Summer ratatouille  

Serves 4

In this French dish, summer veggies are chopped or sliced, sautéed in oil, then simmered in a sauce to soften them and blend their flavours. It’s served warm but is also delicious cold on a hot summer’s day with grilled chicken, lamb or beef.  

Ingredients 

4 red peppers 
1 large brinjal, cut into thick rounds 
1 punnet (400g) yellow patty pans or baby marrows, halved 
2 onions, quartered 
1 punnet (250g) vine or cherry tomatoes 
½ cup olive or canola oil 
1 can (410g) chopped and peeled tomatoes 
2 cups vegetable stock 
1 Tbsp tomato paste 
Pinch sugar 
Sprig fresh thyme 
4 cloves garlic, peeled 
1 tsp chilli flakes 
Salt and milled black pepper  

To serve

Fresh basil 
Ricotta Crispy garlic bread   

Method 

1. Char peppers under the oven grill or over the flame of a gas stove. 
2. Place in a bowl, cover with clingfilm and set aside for 10 minutes
3. Preheat oven to 180°C. 
4. Toss brinjals, patty pans or baby marrows, onions and tomatoes in oil and char on a hot griddle pan. 
5. Remove blackened skins from peppers by rubbing and peeling off. 
6. Discard skins, deseed and cut into thick strips. 
7. Combine canned tomatoes, stock, tomato paste, sugar, thyme, garlic and chilli flakes in a large roasting dish. 
8. Mix in the charred vegetables and peppers. Season well. 
9. Roast for 45-50 minutes until sauce becomes sticky and the vegetables are soft.
10. Serve scattered with fresh basil and ricotta alongside garlic bread, if you like.

Marinated tomatoes  

Serves 4-6 as a snack

These can last for up to five days in an airtight container in the fridge.  

Ingredients 

5 plum or salad tomatoes 
Handful cherry tomatoes 
½ cup olive oil 
¼ cup red wine vinegar 
2 cloves garlic, chopped 
1 red onion, chopped 
Handful fresh basil or parsley, chopped
Salt and milled black pepper  

To serve

Crusty bread, sliced 
Buffalo mozzarella, torn 
Fresh herbs (optional)  

Method 

1. Cut plum or salad tomatoes into thick slices and quarter cherry tomatoes. 
2. Combine tomatoes, olive oil, vinegar, garlic, onion and herbs. Season generously. 
3. Cover and allow to marinade for at least 1-2 hours in the fridge. 
4. Serve tomatoes on top of crusty bread slices and buffalo mozzarella and then scatter with fresh herbs, if using.

No-fuss baked tomato pasta  

Serves 4

Add shredded cooked chicken, beef or lamb to bulk up this pasta bake.  

Ingredients 

2 red peppers, cut into chunks 
8 salad tomatoes, quartered 
Handful cherry tomatoes 
5 cloves garlic, sliced 
3-4 sprigs fresh thyme, plus extra to serve 
Olive or canola oil, for drizzling
Salt and milled black pepper 
3 Tbsp butter 
3 Tbsp flour 
4 cup milk 
2 Tbsp Dijon mustard 
1 packet (500g) pasta, cooked (macaroni, farfalle or rigatoni work well) 

Method 

1. Place peppers, tomatoes, garlic and thyme in a large, deep oven dish. 
2. Toss with oil and season well. 
3. Roast at 200°C for about 12-15 minutes. 
4. Melt butter in a pot over medium heat and whisk in flour until smooth.
5. Slowly pour in milk while whisking until sauce has thickened, about 8-10 minutes. 
6. Season well and stir through mustard. 
7. Toss cooked pasta and white sauce through the roasted vegetables in oven dish. 
8. Bake at 180°C for 12-15 minutes until golden. 
9. Serve sprinkled with fresh thyme.

 Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

The post 4 yummy recipes with tomatoes appeared first on MyKitchen.

Serve this gourmet shakshuka with fresh coriander, lime wedges and toast or crusty bread for the ultimate breakfast spread for two.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
1 onion, finely chopped
2 red peppers, thinly sliced
3 garlic cloves, minced
1½ tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
½ tbsp red-wine vinegar
2 tbsp tomato paste
1 tin chopped tomatoes
3 tbsp chopped parsley
4 eggs
½ cup feta, crumbled

METHOD
1. Preheat oven to 200°C.
2. Heat some olive oil in an oven-proof pan over medium-high heat. Add the onions and red pepper and fry for 6–7 min.
3. Add the garlic and spices and fry for another 2–3 minutes.
4. Add the vinegar and tomato paste and cook for 1–2 minutes.
5. Add the chopped tomatoes and parsley. Season well with salt and pepper.
6. Make 4 wells in the mixture and crack an egg into each.
7. Sprinkle with feta and bake in the oven for 10 minutes, until the eggs are done.

Recipe: Chiara Turilli
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

If you’re big on breakfast feasts, you simply won’t be able to get enough of our traditional English flatbreads for brekkies too!

The post Vegetarian gourmet shakshuka for two appeared first on MyKitchen.

Have you ever considered using your slow cooker to cook your breakfast in advance? Let us show you how with this flavour-packed shakshuka!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
Olive oil, to caramelise
4 spring onions, chopped
1 clove garlic, peeled and chopped
1 tsp cumin
1 tsp dried origanum
3 cups baby spinach
⅓ cup frozen peas
Salt and pepper
4 large eggs
10g mint, chopped
⅓ cup feta

METHOD
1. Heat the olive oil in the slow cooker. Add spring onions and garlic, and cook on medium heat for 20 minutes until caramelised.
2. Add cumin, origanum, spinach and peas. Season, then simmer on medium heat with the lid on, until the spinach has wilted.
3. Crack eggs into the slow cooker and cook for 10 minutes, covered.
4. To serve, sprinkle mint and crumble feta over the shakshuka.

The post Green shakshuka appeared first on MyKitchen.