Pasta is always a winner no matter what time of the year it is. So the next time you’re craving it, why not try our nutty chicken and lemon tagliatelle one?

SERVES 4 // PREP TIME  10 min // COOK TIME 15 min

INGREDIENTS
50 g sun-dried tomatoes, roughly chopped
4 chicken breasts
1 cup chicken stock
500 g tagliatelle
1 garlic clove, minced
1 cup full-cream yoghurt
Zest of 1 lemon  
⅓ cup lemon juice
2 sprigs fresh thyme, leaves picked
⅓ cup flaked almonds, toasted

METHOD
1. Cover the sun-dried tomatoes with boiling water and set aside to rehydrate.
2. Place the chicken breasts and stock in a pan over medium heat, cover and poach for 10 minutes or until cooked through.
3. Remove the chicken from the stock and shred using two forks, then set aside until needed.
4. Cook the pasta according to the package instructions, then drain and set aside.
5. Heat a little oil in a pan over medium heat and fry the garlic for 30 seconds until fragrant. Add the shredded chicken and drained sun-dried tomatoes, followed by the yoghurt, lemon zest and juice. Sprinkle with fresh thyme and season to taste.
6. Stir the pasta through the sauce until heated through. Serve with the toasted almonds and extra thyme sprig

To reduce waste and infuse more flavour into the dish, use the oil from the sun-dried tomatoes wherever this recipe calls for regular oil.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Gain a taste of Italy with this tasty Sicilian sardine pasta. And you probably already have a bunch of the ingredients in your fridge and pantry!

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When we think of healthy vegan/vegetarian food, this flavour-packed, nutritious chunky baba ganoush recipe comes to mind!

Serves 6 // Cooking time 15 min

Ingredients

For the baba ganoush

4 medium brinjals
2 whole garlic cloves
2 tbsp olive oil
Salt and pepper, to taste

For the onions rings

6 tbsp flax seeds, blended to a flour
7 tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds

For the tomato paste

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli to taste to serve
Olive oil
Chilli, chopped
Bread or crackers

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2  foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

Who ever said vegan can’t be delicious? Try this healthy take on loaded Mediterranean baked chips for a sustainable and guilt-free treat.

The post Chunky baba ganoush with onion rings appeared first on MyKitchen.

These babies are fully loaded with all our favourite Mediterranean ingredients. For these stuffed mushrooms, we used portobellos because they are shaped like upside-down umbrellas, making them perfect for filling. But you can use any large flat mushroom.

SERVES 1 // COOKING TIME 25 mins

INGREDIENTS
1 tsp olive oil
50g chorizo, sliced
2 portobello mushrooms
100g mozzarella, torn
20g sun-dried tomatoes
Salt and black pepper
Basil, to garnish

METHOD
1. Preheat oven to grill.
2. Heat the oil in a pan over medium heat and fry the chorizo for 1 minute.
3. Place the mushrooms on a baking tray and fill with chorizo, mozzarella and sun-dried tomatoes.
4. Place under the grill for 15 minutes, until the mozzarella has melted and the mushrooms have cooked through. Season and garnish with basil.

The post Mediterranean stuffed mushrooms appeared first on MyKitchen.