Looking for a healthy breakfast or work lunch snack? These soft-boiled egg, avocado and tomato rice-cake stacks are the perfect pick-me-ups for those weekday slumps.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
2 eggs, soft-boiled
4 rice cakes
¼ cup cream cheese
1 avocado, sliced
2 tomatoes, sliced

METHOD
1. Cut the eggs in half.
2. Spread each rice cake with cream cheese.
3. Top with avocado, tomato and egg.
4. Season with salt, pepper and chilli sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Soft-boiled egg, avocado and tomato rice-cake stacks appeared first on MyKitchen.

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

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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.

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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.

The post Miso veggie stacks appeared first on MyKitchen.

Summer just wouldn’t be the same without a perfectly ripe mango to snack on. We love this tropical fruit so much, we’ve been cooking it in everything, including these mouth-watering crab and mango stacks!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dressing
½ cup mayonnaise
1 tbsp capers, chopped
1 tsp wholegrain mustard
1 tsp peeled, crushed garlic
1 tsp Tabasco sauce
½ tsp Worcestershire sauce
½ tsp Cajun spice
Juice of ½ lemon
For the salad
2 mangoes, cored, peeled and chopped
1 red onion, peeled and chopped
1 jalapeño, finely chopped
½ red pepper, seeded and chopped
250 g crab meat or crab sticks, chopped
2 avocados, peeled and chopped

METHOD
1. Mix all dressing ingredients. Refrigerate until needed.
2. Mix the mangoes, red onion, jalapeño and red pepper.
3. Toss the crab meat with the dressing to coat.
4. To assemble the stack, place a dual open-ended cylindrical mould on the plate. Arrange the avocado at the bottom of the mould, then add some of the mango salad and top with some of the crab. Carefully slide the mould off. Repeat for the other stacks. Serve cold.

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