Make our spicy sweet-potato pancakes this weekend instead of your regular pancakes! They’re loaded with chai spices and covered in syrup and almonds. YUM!

SERVES 10

INGREDIENTS
1  cups flour
3 tsp baking powder
Pinch salt
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground cloves
2 eggs
1 cup sweet potatoes, cooked and mashed
1 cup milk
1 tbsp brown sugar
Oil for frying
2 tbsp butter, melted
½ cup maple syrup
2 tbsp ground cinnamon
½ cup almonds, toasted and chopped

METHOD
1. Sift the flour, baking powder, salt and the spices together.
2. Whisk together the eggs, sweet potato, milk and brown sugar.
3. Mix the dry ingredients into the wet ingredients until it becomes a soft batter (it should have the consistency of yoghurt).
4. Heat a non-stick pan over medium heat and spoon about 2 tbsp of batter per pancake into the pan. Shape into a circle. Flip over as soon as bubbles start to show on top of the pancake, and brown on the other side. Repeat until batter is finished.
5. For the syrup, combine the butter, syrup and cinnamon.
6. Stack the pancakes on a plate, top with the chopped almonds and pour over the cinnamon syrup.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

The post Spicy sweet-potato pancakes appeared first on MyKitchen.

Breakfast never looked this healthy! Sprouted goodness and delicious veggies make these sprouted breakfast stacks on spicy potato rösti a cut above the rest.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the rösti
2 large potatoes
3 tbsp cake flour
1 tsp masala
2 eggs
Pinch of salt
Oil for frying
For the stack
1 cup hummus
2 cups legume sprouts (chickpea, lentil, mung)
4 eggs
To serve
Sriracha sauce
1 cup leafy pea sprouts

METHOD
1. Grate the potatoes and squeeze out all the excess liquid before combining with the dry ingredients and eggs.
2. Shape the rösti mixture into rounds and fry on both sides until golden brown.
3. Mix the hummus with the legume sprouts, set aside.
4. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
5. To assemble, top the rösti with the hummus mixture and poached egg.
6. To serve, dress the sprouted breakfast stack with sriracha sauce and fresh pea sprouts.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

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Introducing our roasted caprese stacks! Your guests won’t be able to resist grabbing seconds (and thirds) of this delicious Galbani fresh mozzarella party starter. 

SERVES 6 // COOK TIME 30 min

INGREDIENTS
6 tomatoes
½ cup olive oil
Zest and juice of 1 lemon
1 garlic clove, grated
2 balls Galbani fresh mozzarella, thickly sliced
Handful basil

METHOD
1. Preheat oven to 200°C.
2. Halve the tomatoes horizontally and arrange in a roasting pan, cut side up.
3. Whisk together the olive oil, lemon zest and juice and garlic and drizzle over the tomatoes, making sure they are all completely coated.
4. Bake for 20 minutes.
5. Add a slice of Galbani fresh mozzarella and a basil leaf to half the tomato halves. Sandwich closed with remaining tomato halves.
6. Arrange the caprese stacks on a serving platter and drizzle over the pan juices.

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

The post Roasted caprese stacks with Galbani mozzarella appeared first on MyKitchen.

No matter how busy you are, you should always make time for brekkies. Especially when it’s as good as these whipped peanut butter, apple and honey stacks!

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
¼ cup peanut butter
¼ cup plain yoghurt
2 English muffins, toasted and halved
2 apples, thinly sliced
2 tbsp honey

METHOD
1. Whisk together the peanut butter and yoghurt until smooth.
2. Dollop on to both halves of the English muffins, top with apple slices and drizzle with honey.

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

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Create these tasty beetroot and butternut stacks straight from the veggie garden. They’re a perfect grab-and-go lunch option that you can assemble at work.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the stacks
3 large beetroot, peeled
2 medium butternut, peeled
Olive oil
1 tsp paprika
Salt and black pepper
½ cup pine nuts
1 large onion, chopped
1 bunch spinach, stems removed
2 tbsp apple cider vinegar
200 g goat’s cheese
Microherbs, to garnish
For the vinaigrette
¼ cup orange juice (or juice of 1 orange)
¼ cup olive oil
2 tbsp apple cider vinegar
1 tsp paprika
Salt and black pepper

METHOD
For the stacks
1. Preheat oven to 180°C.
2. Place the beetroot and butternut on their sides and cut into 1.5 cm rounds.
3. Place the rounds on a baking tray, drizzle with oil and season with paprika, salt and pepper. Bake for 15 minutes on each side. After 30 minutes, switch off the oven, but leave inside for a further 10 minutes.
4. Turn oven back on to 180°C. Scatter pine nuts on a baking tray and bake for 5–10 minutes, until golden.
5. Heat 1 tbsp olive oil in a large pan over medium-high heat. Fry the onion until translucent and golden brown. Add spinach and season. Cook, stirring until the spinach is fully wilted. Add the vinegar and season to taste.
For the vinaigrette
1. Whisk together all of the ingredients in a small bowl. Taste and adjust seasoning as desired.
To assemble
1. Start with a beetroot round. Add 1 tbsp fried spinach and then a butternut round. Spread a layer of goat’s cheese on the butternut. Finish with another beetroot round.
2. To serve, sprinkle the pine nuts and microherbs on top of each veggie stack and add a drizzle of dressing.

The post Beetroot and butternut stacks appeared first on MyKitchen.

Enjoying a wholesome breakfast is key no matter who you are. And while this may seem like a strange morning meal, it will fuel your day from beginning to end, especially if you have an active fit life, trust us. So start meal prepping – these delicious miso veggie stacks await!

SERVES 2 // COOKING TIME 35 min

INGREDIENTS
1 tbsp olive oil, plus extra to drizzle
½ brinjal, sliced 1 cm thick
1 tbsp miso paste
1 tbsp mirin
1 tbsp brown sugar
1 large tomato, sliced
Salt and black pepper
2 low-carb seed crackers
Handful baby spinach
1 avocado, sliced

METHOD
1. Preheat oven to 200°C.
2. Heat the oil in a pan and fry the brinjal for 5 minutes, flipping occasionally until soft and browned.
3. Mix miso, mirin and sugar.
4. Place the brinjal on a lined baking tray, leaving space for the tomato. Brush each slice with the miso mixture.
5. Add the tomato slices to the tray, drizzle with olive oil and season. Roast for 5 minutes, then turn on the grill and cook for a further 5 minutes.
6. To assemble, place the seed crackers on plates and top with baby spinach. Layer slices of tomato and brinjal, and finish with avocado on top.

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