The post Home-made spinach noodle pasta appeared first on MyKitchen.

Who can resist a flaky, buttery pastry? From savoury pies to sweet layers, these pastry bakes are peak comfort in every crumb. 

Tomato tartlets with Camembert fondue  

Ingredients  

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, chopped
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert 
Basil, for serving   

Method  

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté́ onions for 10-12 minutes until caramelised. Add garlic, cook for 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry disc and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons 

 Also read: 2 Tasty recipes with one roll of phyllo pastry

Spinach & feta hand pies 

Serves 8

Ingredients  

1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 discs feta, crumbled   

Method   

1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough Allow to cool.
2. Roll the dough out on a floured surface and cut out eight 10cm
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Cook’s note For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste the filling before adding salt, as the cheese will add saltiness to the dish.  

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder 

 Also read: Cheesy date & bacon pastry twists 

Beetroot & berry burst pop tarts 

Makes 10

Ingredients 

For the jam filling  

200g mixed frozen berries
¾ cup beetroot juice 
¾ cup sugar 
1 lime, zested and juiced   

2 rolls (400g each) short crust pastry, defrosted
Flour, for dusting
1 egg, whisked, for brushing 
1½ cup (195g) icing sugar, sifted
3-4 Tbsp (45-60ml) water 
1 drop pink food colouring
Handful freeze-dried strawberries, crushed (optional) 
Lime peel, cut into matchsticks   

Method 

1. Combine jam filling ingredients in a small pot and bring to a simmer. Cook for 18-20 minutes until thick and syrupy. Remove and decant into a bowl. Refrigerate to cool completely. 
2. Preheat oven to 200°C and line 2 baking trays with baking paper. 
3. Roll pastry to 3mm thick on a lightly floured surface. 
4. Cut into 7x14cm
5. Place 2 teaspoons of jam in the centre of half the rectangles and brush the borders of rectangles with whisked egg. 
6. Place the remaining pastry rectangles on top to enclose. Cut a small slit at the top to allow steam to escape while baking. 
7. Run finger around edges to secure. Neatly crimp the long edges of pastry with a fork. 
8. Place pastries on lined baking trays and brush tops with egg. Chill in the fridge for 15 minutes or until cold. 
9. Bake for 18-22 minutes or until golden. Remove and cool on a wire rack. 
10. Mix together icing sugar and water, adding just enough liquid to make a thick, sticky paste. Add food colouring and whisk for a lump-free glaze. 
11. Spoon icing over tarts. Top with freeze dried berries, lime zest and some sprinkles. Serve warm or cool and store in an airtight container in a cool, dark place for up to 2 days.

Recipes & styling: Liezl Vermuelen 
Photography by: Zhann Solomons 

Pumpkin pecan pie  

Serves 6-8

Ingredients 

1 packet (400g) shortcrust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium-fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)    

Method 

1. Roll out pastry on a floured work surface to 4mm Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher, if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puré 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like. 

Cook’s note
To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.  

By: Liezl Vermeulen 
Photography by: Zhann Solomons 

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Perfect pastry bakes are comfort food at its peak  appeared first on MyKitchen.

Crisp, golden and downright irresistible: Pies are the ultimate comfort food, no matter the season. With an easy hot water pastry, delicate layers of puff pastry and a classic crumbly shortcrust, we’re baking our way to pie perfection.  

Pepper steak & Guinness pie

Serves 8 

This pie is pure winter magic, with a rich, toasted dark malt flavour. Replace the beer with beef stock for an alcohol-free version.  

Ingredients

For the pie filling  

2 Tbsp oil 
2 onions, chopped 
2 celery stalks, chopped 
4 cloves garlic, chopped
2 carrots, chopped
⅔ cup tomato paste 
2 tsp ground cumin 
2 tsp ground coriander 
2 tsp smoked paprika 
1kg beef goulash
2 Tbsp milled black pepper
10 sprigs thyme, picked 
2 cups Guinness or stout beer of choice 
2 Tbsp Worcestershire sauce
1 can (400g) tomato puree
½ Tbsp brown sugar Salt  

For the pastry 

1 cup (250g) butter, cubed
1¼ cups (310ml) water 
4 cups (600g) flour 
1 tsp (5ml) salt flakes 
Handful parsley, chopped 
2 tsp (10ml) cumin seeds, toasted 
1 egg, beaten 
Creamy mash, to serve  

Method

1. For the filling, heat oil in a large pot over medium heat. Sauté the onions, celery, garlic and carrots for about 5-8 minutes. 
2. Add tomato paste and spices. Fry for another minute. 
3. Add beef, black pepper and thyme. Brown for 3-5 minutes. 
4. Add beer, Worcestershire sauce, tomato puree and sugar. Season. 
5. Lower the temperature and cook for about 2 hours. 
6. For the pastry, combine the butter and water in a pot and bring to a boil. 
7. Combine flour, salt, parsley and cumin seeds in a bowl. 
8. Add the butter mixture to the flour mixture. Combine with a wooden spoon to create a dough. 
9. Knead the dough on a floured surface for about 3 minutes or until smooth. 
10. Preheat the oven to 180°C. Spray a 25x35cm pie dish with non-stick spray. 11. Roll the pastry out to about 2-3mm thick. Chill until firm. 
11. To assemble, spoon the pie filling into the prepared dish. 
12. Cover the filling with pastry. Use any pastry off-cuts to decorate the pie. Brush the pastry with egg wash. 
13. Bake for about 40-45 minutes or until pastry is golden and crisp.
14. Serve the pie with mash.

Good to know 
What is hot water pastry, exactly? This firm, versatile dough is traditionally used for savoury pastries and raised pies, which are strong enough to stand up without the support of a tin. It’s made by melting fat (butter or lard) in boiling water and combining it with flour to make a dough that is easy to handle and keeps its shape. 

Mushroom, potato & spinach pies  

Makes 6  

Perfect as is or served with salad or roasted veg to make the meal stretch further. 

Ingredients

2 potatoes, peeled and quartered 
1 Tbsp olive oil 
1 onion, finely chopped 
3 cloves garlic, finely grated
180g mixed mushrooms, sliced 
50g baby spinach 
3 Tbsp wholegrain mustard
¼ cup sour cream 
Handful parsley, chopped 
400g short crust pastry, defrosted 
1 egg, beaten 
Salt and milled pepper  

Method

1. Boil the potatoes until tender. Use a fork to mash some of the potatoes, leaving some pieces whole. 
2. Heat the oil and fry the onion for about 4 minutes.
3. Add the garlic and mushrooms and fry for another 5 minutes. 
4. Turn off the heat. Stir in the baby spinach, mustard, sour cream and parsley. Season. 
5. Preheat oven to 180°C. 6. Cut 6x15cm rounds from the short crust pastry. Brush with egg wash. 
6. Place the filling on half of the pastry rounds, leaving a 1cm border clean. Fold pastry over, encasing the filling. 
7. Seal the pastry by crimping the edges. Fold the edge and press down at increments, 1cm apart. 
8. Place the pies on a baking tray. Brush with egg wash and sprinkle with salt.
9. Bake for 30-35 minutes or until golden brown. Serve warm. 

Butter chicken pot pies  

Serves 3-4  

Pie-making at home cannot get easier than this! Your favourite curry, now with a golden, flaky crown. 

Ingredients

4 chicken breast fillets 
1 Tbsp oil 
Salt and milled pepper 
400g butter chicken cook-in sauce 
2 (250g each) ready-rolled puff pastry sheets, defrosted 
1 egg, beaten 
Coriander, to serve 
Cooked basmati rice, to serve  

Method

1. Cut the chicken into bite-size cubes. 
2. Heat the oil in a pan and fry the chicken for about 5 minutes. Season. 
3. Add the butter chicken cook-in sauce and simmer for another 10 minutes. 
4. Preheat the oven to 180°C. 
5. Using a cookie cutter, cut the pastry into desired shapes of about 4-5cm in size. Chill. 
6. To assemble, divide the filling between 3-4 individual pie dishes. 
7. Top with pastry and brush with egg wash. 
8. Bake for about 30-40 minutes or until golden brown. 
9. Garnish with coriander and enjoy with basmati rice. 

Good to know
Working with puff pastry can be a finicky thing, but there are some basic tricks to it. Avoid overworking it, as doing so can cause the layers to compress, which reduces flakiness. Use a sharp knife to avoid squeezing the layers of puff pastry together. If making a pie base, prevent sogginess by blind baking it first or use a small amount of breadcrumbs or semolina to absorb moisture.  

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post Flaky and fabulous  appeared first on MyKitchen.

Fatayer is the Middle Eastern version of Spanish empanadas or Italian calzones. These doughy parcels are for giving and gathering, and  make for a mean road trip snack, too. 

Spinach and feta fatayer

Makes 8

Ingredients

⅔ cup (160ml) milk, slightly warmed
2 Tbsp (30ml) sugar
1 Tbsp (15ml) instant yeast
2 cups (240g) flour, + extra for dusting
1 tsp (5ml) salt
⅖ cups (100g) double-cream plain yoghurt
¼ cup (60ml) canola oil
1 egg, beaten
3 Tbsp (45ml) white sesame seeds

For the filling 

1 Tbsp (15ml) olive oil
½ onion, finely chopped
2 small cloves garlic, finely grated
4 thick discs (300g) feta
200g spinach, blanched and drained
10g flat-leaf parsley
3 Tbsp (45ml) toasted and chopped walnuts
1 tsp (5ml) sumac
Salt and milled pepper
1 tsp sumac

Method

1. Combine the milk, sugar and yeast in a bowl, mix and set aside for a few minutes until foamy.
2. Combine the flour and salt in the bowl of a stand mixer. Add the yeast mixture, yoghurt and oil. Slowly mix using a dough hook attachment until the dough comes together. Increase the speed slightly and continue to knead the dough until smooth and elastic, about 3-4 minutes.
3. Place the dough in a large, lightly oiled bowl and cover with clingwrap touching the surface of the dough. Place in a warm area and allow to rise for about 1 hour or until the dough has doubled in size. While the dough is rising, it is the perfect time to prepare the filling.
4. Once risen, knead the dough to release the air, shape in 8 x 10 balls. Cover with a clean kitchen towel.
5. Roll out the dough balls in a circle shape to about 3mm thick. You don’t want the dough to be too thick otherwise your dough to filling ratio will be out.
6. To make the filling, heat the olive oil in a large pan on a medium heat. Fry the onion and garlic for about 4-5 minutes until soft and translucent. Cool.
7. Place ⅔ of the feta, spinach and parsley into a food processor and blend until smooth and vibrant.
8. Add the cooled onion mixture to the filling. Crumble in the remaining feta and add the walnuts and sumac. Season.
9. To assemble, place 2-3 Tbsp filling in the middle of each piece of dough. Lightly brush some egg wash on the dough around the filling. The dough should not be too wet.
10. To shape, imagine your dough circle in thirds. Take two of the three edges and bring them together. Pinch the dough together using your fingertips. Bring the final edge towards the folded section and pinch the dough where the fatayer is still open, right in the middle. You should end up with a triangular fatayer.
11. Brush the fatayers with egg wash and sprinkle with sesame seeds
12. Bake the fatayer parcels for about 25-30 minutes or until cooked and golden.
13. For the salsa, toss together all ingredients and season.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Middle Eastern pantry guide

The post Spinach and feta fatayer  appeared first on MyKitchen.

Create delectable meals in a matter of minutes using a few pantry staples paired with our quick dinner solutions.  

Cheesy Italian baked beans

Serves 4  

These bowls of cheesy comfort are best enjoyed with a dipper like crusty bread or charred pitas.  

Ingredients 

1 Tbsp olive oil
1 onion, finely chopped 
3 cloves garlic, minced 
¼ tsp chilli flakes 
1 Tbsp chopped rosemary leaves 
1 can (410g) red kidney beans, drained and rinsed 
2 cans (410g each) cannellini beans, drained and rinsed 
1 bottle (700g) passata sauce 
1 Tbsp sugar 
Salt and milled pepper 
1 cups grated mozzarella 
1 cups grated Cheddar 
Fresh basil for serving 
Baguette, sliced and toasted for serving  

Method 

1. Preheat oven to 200°C. 
2. Heat oil in a pot over medium heat and fry onion for 3-5 minutes or until softened. 
3. Add garlic, chilli flakes and rosemary, then fry for 30 seconds until golden. 
4. Stir in the beans, passata sauce and sugar, bring to a simmer and cook for 5 minutes. Season well. 
5. 5. Divide into 4 oven-proof serving bowls and top with the cheese. 
6. Bake for 10-15 minutes until cheese is melted and bubbly. 
7. Top with fresh basil and serve with the buttered, toasted baguette. 

Make it your own

To feed a bigger crowd and up the protein intake, brown 4 sliced chicken breast fillets in oil in a large skillet or ovenproof pan for about 2-3 minutes per side or until golden. Then prepare our cheesy Italian baked beans recipe as required.

Spinach & garlic pasta 

Serves 4 

Serve spinach pasta with fresh cherry tomatoes or crispy bacon for a fuller meal. 

Ingredients 

For the sauce  

3 cloves garlic, minced 
1 packet (400g) baby spinach or Swiss chard 
1/2 punnet (10g) fresh basil, leaves torn and stems discarded 
1/2 onion, sliced 1 lemon, zested and juiced 
Salt and milled pepper   

1 packet (500g) fusilli pasta, cooked 
Grated Parmesan, for serving  

Method 

1. Add garlic and spinach to a large bowl and pour over 1 cup boiling water to wilt. 
2. Set aside for 1-2 minutes before removing from the liquid and adding to a blender. 
3. Add remaining sauce ingredients and blitz until mixture is smooth. 
4. Toss together pasta and sauce, then serve on a platter garnished with grated Parmesan. 

Make it your own

Not a fan of spinach? Why not roast some red, yellow or green peppers over an open flame or in the oven? Then blitz together with remaining recipe ingredients to create a fragrant sauce for the pasta.

Recipes and styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post Two quick dinner solutions appeared first on MyKitchen.

A dose of leafy greens is essential for a healthy diet, but often they’re left to wilt in the background. Take care of seasonal greens like kale, spinach and Swiss chard, and they’ll love you back.  

TREAT YOUR GREENS RIGHT

Packing power
Kale, spinach and Swiss chard provide different levels of vital vitamins. Swiss chard and spinach are high in vitamin A and K, but spinach is much higher in calcium whereas Swiss chard is rich in vitamin C. Kale has lower levels of vitamins A and K, but it hits it out of the park when it comes to vitamin C. 

In the kitchen
When it comes to using these vegetables in your cooking, there are various methods to bring out their flavour, texture and enjoyment. 

Washing 
Take care to not crush the leaves as you wash them. Add to a bowl of cold water and set aside for a few minutes. The dirt should sink to the bottom of the bowl. From there, pick out your greens and get cooking. 

Cooking 

Raw  

– Spinach provides a crisp canvas for other ingredients in a salad. Try these combos:
– Sliced apple, crumbled feta and chopped walnuts
– Sliced red onion, avocado, balsamic vinegar and pine nuts
– Grilled chicken, Greek yoghurt, olives and tomatoes 

Wilt 
Place your chopped leafy green in a dry pan over gentle heat. Leave to cook for about 30 seconds before removing. When adding these veggies to soups or stews, the heat of the
dish will wilt the leaves for you, so add them just before serving (once the heat is turned off).  

Bake 
Tear kale into small pieces, removing the tough stem in the process. Place on an oven tray, drizzle with olive oil, season with salt and bake at 180°C for 8-10 minutes. The kale should be crispy and delicate. Enjoy as a snack or side to a main meal. 

Sauté and steam 
Leafy veg can look quite sad once they’ve cooked! But there’s hope: it’s what you cook them with that will save the day and the dish.  

When working with Swiss chard, cut the leaves away from the tough stem. Roll leaves up and chop finely. Add a generous glug of oil to the hot pan and throw in 1 minced garlic glove. If you like, add the stems and fry for a few minutes until lightly caramelised before adding a splash of water and the leaves. Cover with a lid and steam until wilted, then remove and decant into a serving bowl. Drizzle with balsamic vinegar, season and serve. 

Season 
Drizzle with a vinaigrette or add lemon zest, salt and pepper or chilli flakes. Massage dressing into the leaves for a minute, then finish off with grated Parmesan and pumpkin or sunflower seeds. 

Storing 
If you’re packing your greens away before using them, make sure to first discard any brown leaves, wash them thoroughly, then pack them into a sealed container or Ziploc bag lined with kitchen towel. This will absorb moisture and retain the freshness. 

Green scene risotto 

Serves 3-4  •  TOTAL Time 1 HR 

Ingredients

2 Tbsp olive oil 
1 onion, chopped
2 leeks, washed and sliced (optional) 
3 cloves garlic, chopped
2 bay leaves 
Handful fresh thyme 
1 cup arborio rice  
1/3 cup white wine (optional)   
3 cups warm chicken or vegetable stock  
Salt and milled black pepper 
½ cup cream 
1/3 cup grated Parmesan cheese, plus extra to garnish 
125g frozen peas, cooked 
100g baby spinach 
Handful fresh mint 
1 lemon, zested and juiced
1 red chilli, seeded and finely chopped
1 packet (125g) sugar snap peas, blanched
Handful fresh pea shoots 

Method

1. Heat oil in a large deep pan.
2. Fry onion, leeks and garlic for 3-5 minutes.
3. Add bay leaves, thyme and rice. Cook for 2-3 minutes until fragrant.
4. Add wine (if using) and cook, while stirring, for 3-4 minutes or until liquid is almost evaporated.
5. Reduce heat to low.
6. Add  cup stock, allowing it to absorb before pouring in next  cup. 
7. Repeat this process while stirring continuously until all stock is added, about 15-20 minutes. 
8. Once all the stock is added, there should be a thick, creamy sauce covering the rice. It should be cooked through and plump, but still have a bite.
9. Discard bay leaves and thyme.
10. Season risotto and stir through cream and Parmesan.
11. Add peas, spinach, lemon juice, zest, mint and chilli to a food processor and blitz until smooth. Season well.
12. Stir mixture into risotto, garnish with sugar snap peas and fresh pea shoots. Serve immediately.

Chef’s Tip: Arborio rice is a short-grain rice ideal for making risottos. It easily absorbs flavour, plumps up from the slow cooking and releases enough starch to create that creamy texture. 

Green goddess burgers 

Serves 4  •  TOTAL Time 40 MIN 

Ingredients

FOR THE PATTIES 

1 cup frozen peas  
2 cups kale, touch stems removed, shredded 
¼ head (100g) broccoli, cut into florets 
½ can (410g) butter beans, drained
½ celery stalk, finely chopped
½ onion, finely chopped
1 clove garlic, crushed 
2 Tbsp olive oil, plus extra for drizzling 
3/4 cup oats  
1 Tbsp fresh basil, chopped 
2 tsp soy sauce  
Salt and milled black pepper 

TO SERVE 

4 brown rolls
1 avocado, sliced
¼ cup hummus  
Handful cherry tomatoes 
Lettuce leaves and sprouts 

Method

1. Blanch green vegetables (except celery) in salted boiling water for a minute, then plunge into a bowl of ice water to refresh. Drain well.
2. Add vegetables and beans to food processor and pulse until ground.
3. Fry celery, onion and garlic in 1 Tbsp oil for 5 minutes. Combine with ground vegetables.
4. Mix in oats, basil, soy sauce and seasoning. 
5. Shape mixture into 4 patties. Cover and refrigerate for 15 minutes to firm up.
6. Heat 1 Tbsp oil in a non-stick pan and cook patties for 3-5 minutes on each side until golden.
7. Halve rolls and toast in a warm pan. Drizzle with extra oil.
8. Serve patties on buns garnished with avocado, hummus, tomatoes and fresh greens.

Hake with kidney bean sauté 

Serves 4  •  TOTAL Time 30 MIN 

Ingredients

FOR THE SPINACH AND BASIL PESTO 

3 Tbsp pine nuts, almonds or pumpkin seeds, toasted
2 cloves garlic, chopped
Pinch of salt  
40g fresh basil leaves  
50g baby spinach leaves 
¼ cup grated Parmesan cheese
1 lemon, juiced and zested
½ cup olive oil  

FOR THE FISH 

1½ cups (300g) dried white kidney beans, soaked and drained 
2 Tbsp olive oil, plus extra for drizzling 
4 fillets (600g) hake (or any sustainable white fish), skin on
Salt and milled black pepper 
1 onion, diced  
3 cloves garlic, crushed  
2 Tbsp butter  
250g cherry tomatoes  
1 packet (100g) baby spinach   

TO SERVE 

Grated Parmesan cheese 
Lemon juice 

Method

1. Combine pesto ingredients (except oil) in a food processor. Then add two tablespoons of olive oil and pulse until still chunky.
2. Drizzle with remaining oil while blending until smooth. Season and set aside.
3. Boil beans in a pot of salted water for 30-35 minutes. Drain well.
4. Heat olive oil in a pan. 
5. Pat fish dry and season generously.
6. Fry fish skin-side down for about 3-4 minutes. Flip over and fry for about 2-3 minutes. Remove and cover to keep warm. 
7. Add onion to pan and sauté until golden. Add garlic and cook for another 30 seconds.
8. Add butter, beans and tomatoes, and cook for 2-3 minutes. Season. 
9. Toss through spinach, remove from the heat and stir through ¾ of pesto.
10. Serve bean sauté topped with fish, extra pesto, Parmesan and lemon juice.

Chef’s Tip:  To prevent fish from sticking to the pan, thoroughly dry the fish using kitchen towel, then season with salt and pepper. Add a small splash of oil to a super-hot pan, then place
the fish skin-side down into a stainless-steel pan. It will take 2-3 minutes before the fish skin releases from the pan. If you feel any resistance when trying to flip the fish, leave it for a little longer before trying again. 

Spinach and feta quesadillas 

Serves 4  •  TOTAL Time 20 MIN 

Ingredients

½ packet (150g) Swiss chard, washed and shredded 
2 discs (100g each) feta, crumbled 
1 tsp chilli flakes 
Salt and milled black pepper 
6 flour tortillas 
3 Tbsp Dijon mustard   

FOR THE SALSA 

½ punnet (125g) cherry tomatoes, quartered 
1 Mediterranean cucumber, diced
1 Tbsp canola oil  
1 tsp apple cider vinegar or lemon juice  
1 tsp chopped fresh mint 
1 tsp honey 

Method

1. Combine Swiss chard, feta and chilli flakes. Season well.
2. Place a tortilla onto a plate and spread with 1 Tbsp mustard.
3. Top with  spinach mixture, then with another tortilla.
4. Microwave on high for 2-3 minutes, then transfer to a chopping board and slice into 4 triangles.
5. Repeat with remaining spinach filling and tortillas. 
6. Combine salsa ingredients and season well.
7. Serve quesadillas topped with salsa.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine 

The post 4 tasty ways to make leafy greens the hero of your meals appeared first on MyKitchen.