This spicy miso & brinjal dip is the perfect vegan starter/snack that everyone will enjoy! If you can’t find miso check our BONUS RECIPE below.

INGREDIENTS
2 brinjals
100 ml olive oil
1 garlic clove, halved
2 tbsp miso paste
100 ml tahini

METHOD
1. Preheat oven to 190°c.
2. mould 2 foil parcels and add a brinjal to each one. Divide the olive oil between the two and pop half a garlic clove in each one. Season.
3. Close the parcels and bake for 90 minutes, until soft to the touch. allow to cool for 30 minutes. then cut off the stems.
4. Add the brinjals and the cooking juices from the foil parcels, the miso paste and the tahini to a food processor. Blend until smooth. if it’s too thick, add 2 tablespoons water.
5. Season to taste and serve with dippers of your choice

BONUS RECIPE: Miso paste is a common ingredient used in classic Japanese cooking. it is a fermented sauce made from soy beans. if you can’t find it at your supermarket, just make our cheat’s version: mix together 2 tbsp soy sauce, 1 tbsp tomato paste and 2 tbsp honey. Season to taste.

Recipes & styling: Amerae Vercueil
Photography: Jotham Van Tonder

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.

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These phyllo veggie parcels are crunchy, flaky and oh-so tasty. They are also perfect dinner pasty starters especially for vegetarians.

SERVES 6 // COOK TIME  ± 90 mis

INGREDIENTS
1 tbsp olive oil
100 g mushrooms, sliced
2 baby marrows, sliced lengthways
1 brinjal, sliced lengthways
3 tbsp tinned chopped tomatoes
6 sheets ready-made phyllo pastry, thawed
20 g butter, melted
60 g ricotta
10 g origanum, finely chopped
10 g parsley, finely chopped

METHOD
1. Preheat oven to 180°C and grease a muffin tray.
2. Heat oil in a pan over high heat. Fry the vegetables until al dente, about 10 minutes.
3. Place the phyllo sheets on top of each other and cut them into 4 squares. Make a pile of squares, with 4 layers of phyllo, brushing melted butter between the layers. Repeat until you have 6 piles.
4. Divide the veggies between the 6 piles, topping each with some ricotta and herbs. Bring the edges of the pastry together and twist to form a bundle.
5. Place each bundle in a hole of the muffin tray. Bake for 12–15 minutes, until golden.
6. Serve with a green salad.

Entertaining this weekend? And need to whip up a quick snack? Then try our delicious pastry-wrapped camembert with grilled plums recipe!

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This strawberry salad with goat’s cheese croutons is the perfect summer side to share at your lunch party this weekend!

SERVES 4 // COOK TIME  40 mins

INGREDIENTS
For the salad
100g goat’s cheese, cut into 5 mm rounds
60 ml flour
1 egg, beaten
125 ml panko breadcrumbs
1 tsp salt
Vegetable oil, to deep-fry
400g baby salad leaves
400g strawberries, halved
½ cucumber, sliced
1 red onion, peeled and sliced
For the dressing
100g strawberries, sliced
80 ml olive oil
75 ml white wine vinegar
2 tbsp caster sugar
1 tsp salt
½ tsp black pepper

METHOD
1. Place the goat’s cheese rounds in the freezer for 15 minutes.
2. Place the flour, the egg, and the breadcrumbs and salt in 3 separate bowls.
3. Remove the cheese from the freezer and dip in the flour, then egg and then the breadcrumbs, completely covering in crumbs.
4. Heat the oil in a pot over medium heat.
5. Make the salad dressing by mixing all the ingredients with a hand blender.
6. Carefully place the cheese in the hot oil and fry until golden brown. Remove and drain on paper towel.
7. Arrange the salad leaves on a platter with the strawberries, cucumber, onion and deep-fried goat’s cheese croutons.
8. Drizzle with the dressing and serve.

For another salad option try our supergreeen salad with coconut bacon! It’s vegan too!

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Try a different side for dinner tonight! Instead of having regular fries made from potatoes, why not try our yummy polenta fries?

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
500 ml veg or chicken stock
250 ml polenta
70g butter
3 tbsp grated Parmesan
2 tbsp chopped chives
Zest and juice of 1 lime
Salt and pepper
250 ml flour
Vegetable oil, to deep-fry
Mayo or sour cream, to serve

METHOD
1. Bring stock to a simmer in a pot over medium heat.
2. Add polenta in a thin, steady stream, whisking constantly.
3. Reduce the heat to a gentle simmer and cook the polenta, stirring frequently, for about 15 minutes, until thick and smooth.
4. Remove from heat and whisk in the butter, Parmesan, chives, and lime zest and juice. Season.
5. Pour into a lightly greased baking tray. Place in the fridge to set for 2 hours, until firm.
6. Remove the polenta from the fridge and slice into fingers.
7. Season the flour with salt and pepper. Dust the polenta fingers with the flour. Deep-fry for a few minutes, until golden and crispy.
8. Serve with mayonnaise or sour cream.

Tomato salsa and tortilla chips are the perfect movie snack and are great for giving your guests something to nibble on before dinner.

The post Polenta fries appeared first on MyKitchen.

This vetkoek balls with leek cream cheese recipe takes the South African classic to a whole other level! A perfect snack, starter or side!

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the vetkoek
1½ cups flour
10 g yeast
1 tbsp sugar
1½ tsp salt
¾ cup warm vegetable stock
Vegetable oil, to deep-fry
For the cream cheese
4 tbsp butter
4 leeks, finely chopped
1 tbsp vegetable oil
5 tbsp vegetable stock
1 cup cream cheese

METHOD
For the vetkoek
1. Mix all the dry ingredients. Make a well in the centre and gradually mix in the warm stock with a wooden spoon to form a wet dough.
2. Knead the dough for 5 minutes, until it is smooth and springy.
3. Cover with cling film and allow to rise in a warm area for 35 minutes, until puffed up.
4. Heat the oil in a heavy-based pot over medium heat.
5. Knock back the dough. Divide into 15 small pieces and roll into balls.
6. Fry for 3 minutes, until golden and puffed up. Carefully turn over and fry the other side for 2 minutes.
7. Remove the vetvoek with a slotted spoon and drain on paper towel.
For the cream cheese
1. Melt the butter and fry the leeks for 10 minutes, until soft and sweet.
2. Place the fried leeks and stock in a blender and pulse until smooth. Allow to cool in the fridge.
3. Once cold, fold the leek purée into the cream cheese.
4. Serve the vetkoek with the leek cream cheese to dip them in.

Recipes & styling Chiara Turilli
Photography  Andreas Eiselen

FRY LIKE A PRO: Cook small batches of vetkoek at a time, to ensure there is space for them to bob around and fry evenly.

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

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You don’t need to buy expensive meat to have a quality meal! Buy lentils instead, and treat yourself to this roast brinjal, feta and lentil salad.

SERVES 4 // COOK TIME 40 min

INGREDIENTS
2 brinjals, cut into wedges
⅓ cup + 2 tbsp of vegetable oil
2 tbsp vegetable oil
2 tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
Juice of 1 lemon
100 g feta
Handful mint, chopped

METHOD
1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and black pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious.

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

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