Ditch the store-bought bread with this evening’s meal and try our scrummy sweetcorn loaf with a biltong spread recipe instead!

SERVES 6 // COOK TIME 45 min

INGREDIENTS
For the sweetcorn loaf
1 tin whole kernel corn, drained
3 cups flour
1 tsp salt
2 eggs
1 tsp baking powder
½ tsp bicarbonate of soda
¼ cup vegetable oil
1 cup grated Cheddar
For the biltong cream cheese
230 g tub cream cheese, at room temperature
50 g finely chopped biltong

METHOD
For the sweetcorn loaf
1. Preheat oven to 180°C. Line a loaf tin with baking paper
2. Place half the corn in a food processor and blend until smooth. Transfer to a large bowl and stir in the remaining corn.
3. Mix in the remaining ingredients until combined.
4. Spoon batter into the prepared tin and bake for 45 minutes until golden.
For the biltong cream cheese
1. Mix together the ingredients and serve with the loaf.

Quick tip: Convert this loaf into lunch-box muffins by spooning the mixture into a greased muffin tray and baking for about 20 minutes.

Recipes & Styling: Marizka Du Toit
Photography: Jurie Senekal

Mixing local flavours is what we do best here at MK, and we’re going to show you how – starting with these biltong and roast pepper calzones.

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Need to put together a quick meal for the family? Then try your hand at our budget-friendly Potato crust quiche. All it takes is a quick dive through the pantry to find the ingredients needed to make this scrumptious meal.

SERVES 6

INGREDIENTS
5 potatoes, sliced
Vegetable oil, to toss
Salt and pepper
5 eggs
1 cup milk
½ tin sweetcorn
2 tbsp flour

METHOD
1. Preheat oven to 180ºC. Prepare a 20 cm casserole dish.
2. Toss the potatoes with the oil, salt and pepper. Arrange in a circular pattern covering the bottom and sides of the tin. The slices should extend over the rim by about 3 cm as they will shrink in the oven.
3. Place the dish on a baking tray and bake for 30 minutes, until the potatoes are tender when pricked with a fork. Allow to cool for 10 minutes. Reduce oven temperature to 160ºC.
4. Whisk the eggs until smooth. Whisk in milk, sweetcorn, flour and ¾ tsp salt, ensuring it is all well combined.
5. Pour egg mixture into the crust, filling to just below the top.
6. Bake for 40 minutes, until the centre is just set. If the edges of the crust get too dark, cover with foil and continue baking.
7. Cool for 1 hour, then serve at room temperature or chilled.

Budget tip: Swap out the milk for amasi, if that’s what you have in the fridge.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Loving our potato crust quiche recipe? Then dig into our indulgent stuffed mushrooms with tomato and mozzarella.

The post Potato crust quiche appeared first on MyKitchen.

Meat-free Monday here we come! We’re teaching you to make pasta from scratch this week. It’s easier than you could have ever imagined! Turn it into this gorgeous sweetcorn and ricotta ravioli, and you’ll have a winning dish to serve your guests in no time.

SERVES 4 // COOKING TIME 1 hour, 30 min

INGREDIENTS
For the pasta dough
220 g cake flour (or as needed)
2 eggs
2 tbsp olive oil (or as needed)
¼ tsp salt
For the filling
2 cups corn kernels
100 g ricotta
2 eggs (1 egg for egg wash)
2 tbsp thick cream
1 tbsp chopped basil
1 tsp chopped origanum
1 tsp grated nutmeg
¼ tsp salt
¼ tsp pepper
For the sauce
½ cup dry white wine
¼ cup thick cream
60 g butter
¼ cup chopped mixed herbs
Grated Parmesan, to serve

METHOD
For the pasta dough
1. On a flat surface, sift the flour into a large pile. Make a well in the centre, roughly the size of your fist.
2. Add eggs, oil and salt to the well. Using a fork, whisk in the eggs, incorporating the flour gradually. Add more flour or oil as needed, 1 tsp at a time, to form a firm dough. Knead dough for 2–3 minutes, or until smooth.
3. Wrap dough tightly in cling film and rest in the fridge for 30 minutes.
For the filling
1. Place the corn in a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in ricotta, 1 egg, cream, herbs and spices.
2. To assemble ravioli, roll out the dough by hand or with a pasta roller until it is very thin.
3. Working on a floured surface, cut out rounds of dough about 6–7 cm in diameter. Spoon a bit of filling on to the centre of half the rounds. Moisten the edges with whisked egg and top each one with a second round of dough. Press around the edges to seal.
4. Working in batches so as not to crowd the pot, boil the ravioli for 7–8 minutes, until tender. Drain and transfer to serving dishes.
For the sauce
1. In a pan over medium heat, simmer wine until reduced slightly, about 2 minutes.
2. Add cream and butter and simmer until thickened, 3–5 minutes, whisking constantly to prevent cream scorching.
3. Stir in the chopped herbs. Spoon over the ravioli and top with Parmesan.

The post Sweetcorn and ricotta ravioli in white-wine cream sauce appeared first on MyKitchen.

Have you ever cooked with morogo before? It’s an absolutely delicious wild African spinach that is a much-loved veg staple in many southern African rural communities. If you can’t find it at your local supermarket, it can easily be substituted for regular spinach.

SERVES 8 // COOKING TIME 60 mins

Ingredients
400g ready-made shortcrust pastry
Flour, for dusting
410g tin creamed sweetcorn
600 ml cream
8 eggs, beaten
Pinch of ground nutmeg
Salt and white pepper
150g cheddar, grated
80g mozzarella, grated
400g morogo, chopped

Method
1. Preheat oven to 220°C.
2. On a floured surface, roll the pastry to ½ cm thick. Line a large quiche tin with the pastry, cover it with baking paper, fill with dry rice or beans, and bake for 12–15 minutes. Remove from the oven, discard the rice or beans, and leave to cool.
3. In a large bowl, whisk together the sweetcorn, cream and eggs. Season with nutmeg, salt and white pepper.
4. Sprinkle half the cheese on to the pastry. Pour in the egg mixture. Top with morogo and remaining cheese.
5. Bake for 15 minutes. Then reduce heat to 175°C and bake for a further 25 minutes, until the crust is golden and the filling has set.

The post Meat-free Monday: Morogo and sweetcorn quiche appeared first on MyKitchen.