This recipe may take some extra work in the kitchen, but trust us, it will be so worth it. You’ll never enjoy poached eggs the same again!

SERVES 2 // COOK TIME 1 hour 5 min

INGREDIENTS
2 medium beetroots, halved and peeled
1½ L water
2 medium potatoes, peeled and grated
2 tbsp coconut oil
Salt and black pepper
400 g tin cannellini beans
1 tbsp tahini
Zest and juice of ½ lemon
1 tbsp vinegar
4 eggs
Coriander, to serve

METHOD
1. Place the beetroots and water in a large pot. Cook for 1 hour, until tender. Remove beetroots from the pot and allow them to cool.
2. Squeeze any liquid from the grated potatoes. Add coconut oil and seasoning, and stir to combine well.
3. In a non-stick frying pan, cook 2 tbsp potato mixture at a time for 3–4 minutes on each side.
4. Place the cooked beetroot, beans, tahini, lemon zest and juice, and seasoning in a blender. Blitz until smooth.
5. Bring a pot of water to a simmer. Add the vinegar. Stir the water to create a whirlpool, then crack in an egg and cook for 6 minutes. Repeat.
6. To serve, spread bean pâté on a potato fritter and top with a poached egg. Sprinkle with fresh coriander.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Poached eggs, potato fritters and beetroot-bean pâté appeared first on MyKitchen.

These chickpea tortillas may be gluten-free, sugar-free and meat-free, but don’t be fooled into thinking they don’t pack all the flavour!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chickpea tortillas
1 cup chickpea flour
1 tsp baking powder
Salt and pepper
1 egg, whisked
2 tbsp coconut oil
1 tbsp water
½ tbsp psyllium husk
For the toppings
1 cup broad beans
¼ tsp chilli flakes
Salt and pepper
400 g sweet melon, cubed
1 disc feta, sliced

METHOD
For the chickpea tortillas
1. Sift together the chickpea flour, baking powder, salt and pepper. Add the egg, coconut oil, water and psyllium husk, and mix well.
2. Split the dough into 4 balls. Place each between 2 sheets of baking paper and roll out into a disc.
3. Heat a pan and dry-fry each tortilla for 1–2 minutes on each side, until slightly charred.
For the toppings
1. Lightly blanch the broad beans in boiling water, then drain. Mix with the chilli, salt and pepper. Mash gently.
2. To serve, top each tortilla with bean mash, melon and feta slices.

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

If you’re keen to stick to the gluten-, sugar- and meat-free bandwagon, we suggest trying this raw vegetable and quinoa salad next.

The post Chickpea tortillas with sweet melon and broad beans appeared first on MyKitchen.

Sugar-free, gluten-free and meat-free? What more could you ask of this broccoli and feta crustless quiche? Whip it up for a quick weeknight dinner.

SERVES 2 // COOKING TIME 45 min

INGREDIENTS
75 g broccoli, cut into florets
1 spring onion, finely chopped
2 tsp olive oil
4 medium eggs
50 g feta, crumbled
2 tbsp chopped parsley
Salt and black pepper
Handful cherry tomatoes, halved

METHOD
1. Preheat oven to 200°C.
2. Blanch the broccoli for 3–5 minutes until tender, but not soft.
3. In a pan over medium heat, flash-fry the spring onion in the olive oil for 30 seconds.
4. Arrange the broccoli and spring onions in the bottom of a 20 cm cake tin.
5. Beat together the eggs, feta, parsley and seasoning. Pour this into the cake tin and arrange the tomatoes on top.
6. Bake for 30–35 minutes, until golden on top and set. Serve hot or at room temperature.

Recipe & styling: Chiara Turillie & Amerae Vercueil
Photography: Samantha Pinto // Hmimages.co.za

This goat’s cheese, pea and mint quiche is a flavour combination you simply have to try!

The post Health-conscious broccoli and feta crustless quiche appeared first on MyKitchen.

Freesweet is a sugar replacement unlike any other. It’s carb-free, contains no artificial ingredients, tastes absolutely delicious and bakes beautifully. Don’t believe us? Try it out for yourself in this decadent chocolate chip sugar-free banana bread.

MAKES 1 loaf // PREP TIME 10 min // COOK TIME 50 min

INGREDIENTS
80 g almond butter
50 g apple sauce
25 g melted coconut oil
2 tsp Freesweet
3 eggs
4 bananas, mashed
70 g coconut flour
Sugar-free chocolate, chopped (measure with your heart)
Pinch salt
1 tsp cinnamon
2 tsp baking powder

METHOD
1. Preheat oven to 180°C. Line a loaf tin.
2. Add the almond butter, apple sauce, coconut oil and Freesweet to the mashed bananas and mix until combined.
3. Add the coconut flour, chocolate, salt, cinnamon and baking powder. Mix well.
4. Top with extra chocolate and banana if desired and bake for 15 minutes, until a knife comes out clean.

The post Sugar-free banana bread with chocolate chips appeared first on MyKitchen.

It’s all in the name! This sugar-free green goddess chicken salad will make you feel on top of the world with all of its delicious greens and nutritious ingredients.

SERVES 2 // COOKING TIME 35 min

INGREDIENTS
100 g wholewheat fusilli
1 tbsp olive oil
60 g feta
40 g rocket
½ avocado, sliced
½ lemon, juiced
¼ cucumber, cored and sliced
4 tsp basil pesto
Pinch salt
150 g mixed red and yellow cherry tomatoes, halved
2 chicken breasts, cooked and shredded
15 pine nuts, toasted

METHOD
1. Cook the pasta as per packet instructions, drain and drizzle with olive oil.
2. In a food processor, blend the feta, half the rocket, avo, lemon juice, cucumber, pesto and salt.
3. Toss the sauce with the pasta. Top with the remaining rocket, tomatoes, chicken and pine nuts.

Recipe & Styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto

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Get out the tea set for these ones. Our sweet little lemon meringue pies use natural sugar ingredients to satisfy that sweet tooth.

MAKES 3 small or 1 large pie // COOKING TIME 1 hour 20 min

INGREDIENTS
For the pastry
175 g flour
100 g butter, cubed
1 tbsp powdered xylitol (icing sugar-sized granules)
1 egg yolk
For the lemon curd
2½ tbsp cornflour
100 g xylitol (caster sugar-sized granules)
Zest of 3 lemons
125 ml lemon juice
30 ml orange juice
90 g butter
4 egg yolks
For the meringue
2 egg whites
¼ tsp cream of tartar
80 g powdered xylitol (icing sugar-sized granules)
1 tsp lemon juice

METHOD
For the pastry
1. Preheat oven to 180°C.
2. Place flour, butter and powdered xylitol into a blender and whizz together until the mixture resembles fine breadcrumbs.
3. Add the egg yolk and 1–2 tbsp water and pulse for a few seconds until the pastry comes together. Add more water if needed.
4. Tip out on to a lightly floured surface and bring the dough together gently.
5. Place in the fridge for at least 30 minutes.
6. Roll the pastry out into a 3 mm thick sheet. Cut circles out for each tart tin and line – make sure to press the pastry into the corners of the tin.
7. Prick the base of the pastry with a fork, place a small sheet of baking paper over and fill the case with baking beans
8. Blind-bake for 15 minutes, then remove the beans and baking paper and bake for a further 10 minutes, or until the pastry is crispy and golden. Leave to cool.
For the lemon curd
1. Place cornflour, xylitol, lemon zest and lemon juice in a pot. Cook over medium heat.
2. Add the orange juice and 170 ml water and cook until liquid is slightly thickened. Once it bubbles, remove from the heat and add the butter. Whisk until combined.
3. Slowly beat the egg yolks in one at a time. Return the pot to the heat.
4. Allow the curd to cook for another 5 minutes, whisking continuously. It should thicken and stay smooth.
5. Remove from the heat and divide between the pastry cases.
6. Set aside while you make the meringue.
For the meringue
1. Preheat oven to 180°C.
2. Beat egg whites with an electric mixer until soft-peak stage. Add cream of tartar and beat until stiff.
3. Slowly add the powdered xylitol, beating well between each addition. The meringue should be fluffy and glossy.
4. Add the lemon juice and beat for 1–2 minutes.
5. Place in a piping bag with a star nozzle and pipe stars around the edge of the pie (making sure that the meringue touches the pastry).
6. Bake in the oven for 10-15 minutes to crisp the meringue and add some colour.
7. Allow to cool and serve.

Note: xylitol is lethal to dogs.

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