These dinner heroes serve up hearty helpings using just one pan. The best part? You won’t have a sink full of dirty dishes!  

Fragrant one-pot coconut & tomato soup 

Serves 4

Ingredients 

2½ Tbsp coconut oil
1½ cups baby tomatoes
1 onion, finely chopped
1 celery stalk, chopped
2 cloves garlic, minced 
3cm piece ginger, peeled and grated
3 lemongrass stalks, bruised 
4 Thai lime leaves
2 tsp chilli flakes
1 Tbsp sugar 
2 cups vegetable stock
2 x 400ml tins coconut milk
5 basil leaves 
Juice of 1 lime 

Method 

1. Heat ½ Tbsp coconut oil in a pot over medium heat. Add the tomatoes and fry until just soft and the skins start to burst. Remove from the pot and set aside.
2. Heat the remaining coconut oil in the same pot over medium-high heat. Add the onions, celery, garlic and ginger, and fry for 3 minutes, until soft. 
3. Add the lemongrass, lime leaves, chilli flakes and sugar. Allow to cook for 1–2 minutes. 
4. Add the vegetable stock and bring to the boil. Mix in the coconut milk, basil and lime juice, then lower the heat to a gentle simmer. Cook for 15 minutes. 
5. Ladle soup into bowls and discard the lemongrass and lime leaves. Top with the tomatoes and serve.

Cook’s note Once you’ve added the coconut milk, don’t bring the soup back up to the boil. Keep it at a very gentle simmer to prevent the soup from splitting.   

Recipes & styling: Chiara Turilli
Photography: Gareth Van Nelson/HMimages.co.za 

Italian chicken and bean traybake  

Serves 4

Ingredients  

Salt and milled pepper 
3-4 frozen chicken leg quarters, defrosted 
Glug olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
½ cup red wine (optional) 
1 can tomato purée 
1 cup chicken or vegetable stock 
2 Tbsp sugar 
1 tsp dried herbs (like basil, rosemary or Italian herbs) 
2 cans (400g each) kidney beans, drained 
3 salad tomatoes, quartered 
Fresh basil, for serving  

Method  

1. Preheat oven to 190°C. 
2. Season chicken and place in an ovenproof dish. 
3. Bake for 25-30 minutes until it starts to brown. 
4. Heat olive oil in a pan and sauté onion for 5 minutes or until golden. 
5. Add garlic and fry for another minute. 
6. Add wine, if using, and cook until reduced. 
7. Add tomato purée, stock, sugar and herbs, then cook for about 3 minutes. 
8. Remove chicken and pour sauce around it. 
9. Add beans and tomatoes and bake for another 20-25 minutes or until cooked through. Garnish with basil just before serving.

Words by: Liezl Vermeulen 
Recipes and Photographs: Fresh Living magazine 

One-pot-wonder trinchado 

Serves 4

Ingredients 

2 Tbsp butter
2 Tbsp olive oil
1kg rump or fillet
2 large onions, diced
2 red chillies
1 cloves garlic, crushed
1 cup beef stock
1 cup red wine
1 bay leaf, plus extra for serving
½ cup cream
Salt and pepper to taste
1 sprig fresh rosemary, to serve 

Method 

1. Heat the butter and oil in a heavy-based pan. Seal the steak on each side, depending on your preferred doneness, and set aside to rest.
2. Lower the heat and sauté the onions in the remaining steak residue in the pan. Add 2 Tbsp water for the onions to turn soft without burning. When the water has evaporated, add the chillies and garlic and cook for about a minute.
3. Add the stock and wine. Bring to a boil and stir continously.
4. Add the bay leaf and simmer on low heat for 3 minutes.
5. Add the cream and stir through. Cut the steak into strips and add to the sauce.
6. Season the trinchado to taste and serve with a sprig of rosemary.

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

No-bake stovetop beef lasagne   

Serves 4

Ingredients   

Glug of olive oil  
1 onion, chopped 
500g beef mince  
Salt and milled pepper 
1 Tbsp crushed garlic  
2 Tbsp tomato paste  
½ tsp chilli flakes  
1 tsp smoked paprika  
1 tsp dried Italian mixed herbs  
8-10 lasagne sheets, parcooked 
1 jar (400g) tomato passata or 1 can (400g) tomato purée  
1½ cups beef stock  
Juice and zest of 1 lemon  
½ cup each grated mozzarella and Cheddar  
Fresh basil, for serving   

Method   

1. Heat oil in a large pan over medium heat and fry onion for 5 minutes or until soft. 
2. Add mince, breaking up into small chunks. Allow mince to caramelise for 5-10 minutes (don’t stir), then season well. 
3. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes. 
4. Add parcooked lasagne sheets, tomato passata or purée, and stock. 
5. Press the pasta sheets into the liquid to submerge and bring to a boil. 
6. Reduce heat to a simmer, cover and cook for 20 minutes, stirring gently every 5 minutes. (Make sure the pasta is always covered in sauce and not sitting on top.) 
7. Stir in lemon juice and zest, top with cheese and season. 
8. Cover and cook for another 10 minutes, until cheese is melted and golden. 
9. Serve straight from the pan, garnished with fresh basil.

The post 4 Hearty one-pan dishes perfect for weeknight dinners  appeared first on MyKitchen.

Make a big batch of soup and freeze. Simply defrost in 15 minutes for a quick and easy mid-week meal! 

Charred tomato soup & cheesy toasties

Serves 4-6 

Ingredients

1kg tomatoes, quartered 
1 onion, quartered 
Glug canola or olive oil 
2 tsp smoked paprika 
1 tsp chilli flakes (optional) 
Salt and milled pepper 
¼ cup brown sugar 
6 cloves garlic, sliced 
4 sprigs each rosemary and thyme 
2 ½-3 cups chicken or vegetable stock 
Handful fresh basil + extra for serving 
Squeeze lemon juice  

For the cheesy toasties 

1/4 cup butter, softened 
1 bulb garlic 
4-6 slices of crusty bread 
200g grated Cheddar or Gouda 

Method 

1. Preheat oven to 200°C. 
2. Place tomatoes and onions on a baking tray, cut side facing up. Drizzle with oil, add seasonings and sugar. 
3. Roast about 45 minutes until charred and fragrant. Set aside. 
4. Cut the top of garlic bulb off so cloves are just exposed. Drizzle with oil and season. Wrap in foil or baking paper and roast for 35-40 minutes. Cool and reserve for toast. 
5. Heat oil in a pot and sauté sliced garlic until fragrant, about 2-3 minutes. 
6. Add rosemary and thyme and cook for another minute until fragrant. 
7. Tip in roasted tomato mixture, including pan juices. Add stock and simmer, covered, for 15-20 minutes. 
8. Remove herb stalks, add basil and blend until smooth. Season to taste with the lemon juice.
9. For the cheesy toasties, squeeze the soft roasted flesh of garlic out. Combine butter and garlic until smooth. 
10. Spread on the outside of each slice of bread. Top half the slices with cheese, then sandwich close. Toast in a hot pan until golden and cheese has melted. 
11. Slice the toast and serve with hot soup, garnished with basil.

By: Gail Damon
Photographs: Zhann Solomons
Recipe and styling: Gail Damon 

The post Charred tomato soup & cheesy toasties  appeared first on MyKitchen.

Winter is the season for hearty flavours and an array of cosy meals like soups, stews and curries. Make these comforting (and tasty) meals to warm up the coldest of days.  

Yummy tomato soup with cheese toasties   

Serves 4 // Cooking time: 30 minutes 

Ingredients  

Cooking oil
1½ onions, chopped
2 cloves garlic, chopped
2 carrots, finely chopped 
1 tsp (5ml) paprika
2 tins (400g each) whole peeled tomatoes, drained and liquid reserved
50g sachet tomato paste
2 Tbsp (30ml) Worcestershire sauce
Salt and pepper, to taste  

For the cheese toasties  

8 thick slices bread, lightly buttered on both sides
1½ (375ml) cups grated Cheddar
⅓ cup (80ml) sour cream  

Method 

1. Heat some oil in a pot over medium heat. Add onion, garlic and carrot, and fry for 8–10 minutes until onions are soft. 
2. Add the paprika and cook until fragrant. 
3. Add the tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. 
4. Reduce heat and simmer for 8–10 minutes, then season.
5. Remove from the heat and cool slightly. Transfer to a blender and blend until smooth.

For the cheese toasties  

1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with a slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, and the cheese has melted.
4. Cut toasties in half and ladle soup into bowls. Top with a spoonful of sour cream.

Cook’s note:
The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or a dollop of plain yoghurt. 

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Classic corn and mussel chowder 

Serves 4–6 // Cooking time: 45 minutes 

Ingredients 

1 Tbsp (15ml) olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 stalks celery, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
4 cups (1L) fish stock
1 Tbsp (15ml) butter
1kg mussels, cleaned
½ cup (125ml) cream  

Method 

1. Heat the oil in a pot over medium heat. Brown the bacon, then add the onion and celery and sauté for 5 minutes.
2. Add the mielie kernels, potatoes and stock. Simmer for 15–20 minutes, until the potatoes are soft.
3. In the meantime, melt butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding the shells.
4. Transfer the soup to a food processor and blend until chunky.
5. Stir through the picked mussels and the cream. 
6. Ladle chowder into bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za 

Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time: 50 minutes + marinating 

Ingredients 

800g chicken pieces
Cooking oil 

For the marinade

2 tsp (10ml) ground coriander
2 tsp (10ml) chilli powder
2 cloves garlic, minced
1 Tbsp (15ml) chopped fresh ginger
2 Tbsp (30ml) lemon juice  

For the curried yoghurt 

1½ cups (375ml) yoghurt
1 Tbsp (15ml) chilli powder
1 Tbsp (15ml) turmeric
1 Tbsp (15ml) garam masala
1 green chilli, finely chopped 

For the curry 

2 cloves garlic, minced
2cm piece ginger, grated
1½ onions, finely chopped
1 Tbsp (15ml) tomato paste
3 tomatoes, finely chopped
1½ cups (375ml) curried yoghurt
½ Tbsp (7ml) ground cardamom
½ Tbsp (7ml) ground cloves
½ Tbsp (7ml) cinnamon
1 Tbsp (7ml) ground coriander
1 Tbsp (7ml) cumin
1 Tbsp (15ml) paprika   

Method  

1. Mix the marinade ingredients and toss with the chicken. Cover with clingwrap and marinate for at least 1 hour. 
2. Mix all the curried yoghurt ingredients together and set aside.
3. 3. To make the curry, heat oil in a pot over medium. Fry garlic and ginger until golden. Add onion and fry.
4. Stir in tomato paste and tomatoes, and cook for 3 minutes.
5. Add the curried yoghurt and simmer for 5 minutes.
6. Add the spices, marinated chicken and 1½ cups water. Reduce the heat and simmer for 20–25 minutes.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za 

Shepherd’s pie with a cheesy potato topping 

Serves 6–8  // Cooking time: 1 hour 

Ingredients 

2 Tbsp (30ml) vegetable oil 
1 onion, finely chopped 
3 carrots, finely chopped 
2 celery stalk, finely chopped 
3 garlic cloves, minced 
500g beef mince 
2 Tbsp (30ml) tomato paste 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) Worcestershire sauce 
1½ (7ml) tsp dried thyme 
Salt and pepper 
1½ (375ml) cups beef stock
½ cup (125ml) red wine 
2 bay leaves   

For the topping 

6 potatoes, peeled 
½ cup (125ml) milk 
2 Tbsp (30ml) butter 
¼ cup (60ml) Cheddar 
1 Tbsp (15ml) fresh thyme leaves  

Method 

1. Heat oil in a pan over medium heat. Fry the onion, carrot and celery until the onion is soft, about 5 minutes.
2. Add garlic and fry until golden.
3. Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon.
4. Stir in the tomato paste, flour, Worcestershire sauce and thyme. Season well.
5. Add stock, wine (or more stock) and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.
6. Reduce heat to medium-low and simmer for 20 minutes.

For the topping 

1. Boil the potatoes until tender, about 15 minutes.
2. Drain and mash until chunky. 
3. Add the milk, butter and cheese and mash until smooth and fluffy. 
4. Season to taste, then cover and set aside.

To assemble 

1. Preheat the oven to 180ºC.
2. Spoon the mince filling into a 15 x 25cm casserole dish. 
3. Allow to cool before topping with the mashed potato.
4. Bake for 20 minutes until the potato topping is golden and crispy.
5. Garnish with fresh thyme and serve.

Cook’s note:
Freeze any leftovers in an airtight container for up to a month. When ready to use, simply defrost and reheat in a 180ºC oven. 

Recipes & Styling: Sjaan van der Ploeg
Photography: Peet Mocke/hmimages.co.za 

Honey-BBQ roast brisket with creamy pap 

Serves 6 // Cooking time: 7 hours 

Ingredients 

2kg beef brisket 
2 tsp (10ml) garlic powder
2 tsp (10ml) chilli powder
2 tsp (10ml) salt
½ (7ml) tsp black pepper
4 cups (1L) beef stock   

For the honey-BBQ sauce 

½ cup (125ml) tomato sauce
½ cup (125ml) honey
⅓ cup (80ml) apple cider vinegar
2 Tbsp (30ml) brown sugar
2 Tbsp (30ml) Worcestershire sauce
2 tsp (10ml) Dijon mustard
1 tsp (5ml) garlic powder
1 Tbsp (15ml) cornflour mixed with 2 Tbsp (30ml) water  

For the creamy pap 

2 cups (500ml) Kreemymeel or Maltabella
2–3 cups (500–750ml) water
3 Tbsp (45ml) butter  

Method 

1. Preheat oven to 130°C.
2. Rub the brisket all over with a mix of garlic powder, chilli powder, salt and pepper.
3. Whisk together all the sauce ingredients (except the cornflour).  
4. Place brisket in an ovenproof casserole dish, pour over beef stock and honey-BBQ sauce.
5. Slow-roast for 5–6 hours, until the liquid has reduced by half.
6. Remove the brisket from the dish and set aside, reserving the sauce/cooking liquid.
7. Place the Kreemymeel/Maltabella, water and butter in a pot over medium heat. Cover and cook for 15 minutes. Stir with a wooden spoon and set aside. 
8. Pour the reserved sauce into a pot, bring to a simmer, then whisk in the cornflour paste. Cook, whisking continuously, until the sauce has thickened. Season to taste.
9. Shred the brisket and add it to the sauce. 
10. Serve the honey-BBQ brisket with creamy pap.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za 

The post 5 winter warmers for the chilly season  appeared first on MyKitchen.

If you’re in need of a quick, cheap, kid-friendly meal, then we’ve got you covered with this yummy tomato soup with cheese toasties recipe!

SERVES 4 // COOK TIME 30 min

INGREDIENTS
For the soup
1½ onions, chopped
2 garlic cloves, chopped
2 carrots, finely chopped 
1 tsp paprika
2 tins whole peeled tomatoes, drained and liquid reserved
50 g sachet tomato paste
2 tbsp Worcestershire sauce
For the cheese toasties 
8 thick slices bread, lightly buttered on both sides
1½ cups grated Cheddar
⅓ cup sour cream

METHOD
For the soup
1. Heat some oil in a pot over medium heat. Add the onion, garlic and carrots then cook for 8–10 minutes, until onions are soft. Add the paprika and cook until fragrant. 
2. Add the whole tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. Bring to a simmer, reduce heat and cook for 8–10 minutes, then season.
3. Remove from the heat and allow to cool slightly. Transfer to a blender and blend until smooth.
For the cheese toasties 
1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with another slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, andthe cheese has melted.
4. Cut cheese toasties in half and ladle soup into bowls. Top soup with a spoonful of sour cream.

SUPER SWAP: The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or even a dollop of plain yoghurt

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.

The post Yummy tomato soup with cheese toasties   appeared first on MyKitchen.

Ah, the wonders of soup in a tin! You can whip up this quick and easy tomato soup with halloumi sticks for a fast dinner.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 cup coconut cream or coconut milk
2 × 400 g tins cream of tomato soup
50 g halloumi, cut into sticks
Olive oil
¼ cup sesame seeds

METHOD
1. Set aside 2 tbsp coconut cream or milk. Heat the rest of it with the tomato soup.
2. Skewer the halloumi, brush with oil, coat in sesame seeds and fry until golden.
3. Season the soup with salt and pepper and garnish with the reserved coconut cream or milk. Serve with the halloumi sticks.

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

Keen to see what else you can do with canned soup? How about this tomato tart?

The post Tinned tomato soup with halloumi sticks appeared first on MyKitchen.

We bet you didn’t know you could get so creative with a tin of tomato soup! Try this savoury tomato tart with mozzarella for a weeknight feast.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
200 g shortcrust pastry
400 g tin cream of tomato soup
2 eggs, whisked
1½ cups grated mozzarella
150 g vine tomatoes

METHOD
1. Line a tart tin with the pastry and prick all over. Bake at 180°C for 10 minutes.
2. Whisk together the tomato soup, eggs and ½ mozzarella. Season well with salt and pepper.
3. Pour into the tart shell and top with the rest of the cheese and the tomatoes. Bake for 40 minutes.

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

There’s nothing better than digging into a big dish at the dinner table, and this chicken, spinach and baby marrow tart is no exception!

The post Yes, you can make this tomato tart with a tin of soup appeared first on MyKitchen.