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Who can resist a flaky, buttery pastry? From savoury pies to sweet layers, these pastry bakes are peak comfort in every crumb. 

Tomato tartlets with Camembert fondue  

Ingredients  

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, chopped
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert 
Basil, for serving   

Method  

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté́ onions for 10-12 minutes until caramelised. Add garlic, cook for 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry disc and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons 

 Also read: 2 Tasty recipes with one roll of phyllo pastry

Spinach & feta hand pies 

Serves 8

Ingredients  

1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 discs feta, crumbled   

Method   

1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough Allow to cool.
2. Roll the dough out on a floured surface and cut out eight 10cm
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Cook’s note For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste the filling before adding salt, as the cheese will add saltiness to the dish.  

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder 

 Also read: Cheesy date & bacon pastry twists 

Beetroot & berry burst pop tarts 

Makes 10

Ingredients 

For the jam filling  

200g mixed frozen berries
¾ cup beetroot juice 
¾ cup sugar 
1 lime, zested and juiced   

2 rolls (400g each) short crust pastry, defrosted
Flour, for dusting
1 egg, whisked, for brushing 
1½ cup (195g) icing sugar, sifted
3-4 Tbsp (45-60ml) water 
1 drop pink food colouring
Handful freeze-dried strawberries, crushed (optional) 
Lime peel, cut into matchsticks   

Method 

1. Combine jam filling ingredients in a small pot and bring to a simmer. Cook for 18-20 minutes until thick and syrupy. Remove and decant into a bowl. Refrigerate to cool completely. 
2. Preheat oven to 200°C and line 2 baking trays with baking paper. 
3. Roll pastry to 3mm thick on a lightly floured surface. 
4. Cut into 7x14cm
5. Place 2 teaspoons of jam in the centre of half the rectangles and brush the borders of rectangles with whisked egg. 
6. Place the remaining pastry rectangles on top to enclose. Cut a small slit at the top to allow steam to escape while baking. 
7. Run finger around edges to secure. Neatly crimp the long edges of pastry with a fork. 
8. Place pastries on lined baking trays and brush tops with egg. Chill in the fridge for 15 minutes or until cold. 
9. Bake for 18-22 minutes or until golden. Remove and cool on a wire rack. 
10. Mix together icing sugar and water, adding just enough liquid to make a thick, sticky paste. Add food colouring and whisk for a lump-free glaze. 
11. Spoon icing over tarts. Top with freeze dried berries, lime zest and some sprinkles. Serve warm or cool and store in an airtight container in a cool, dark place for up to 2 days.

Recipes & styling: Liezl Vermuelen 
Photography by: Zhann Solomons 

Pumpkin pecan pie  

Serves 6-8

Ingredients 

1 packet (400g) shortcrust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium-fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)    

Method 

1. Roll out pastry on a floured work surface to 4mm Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher, if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puré 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like. 

Cook’s note
To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.  

By: Liezl Vermeulen 
Photography by: Zhann Solomons 

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Perfect pastry bakes are comfort food at its peak  appeared first on MyKitchen.

Prepare these flavour bases in advance to speed up weeknight cooking. 

Tomato sofrito  

Makes 2 cups

The most versatile of our three sofritos, it can form the base of most of your weeknight dinners. Also, you can switch up its flavour profile from Italian to Mexican and more. 

Ingredients

2-3 Tbsp olive oil blend 
2 onions, chopped 
1 red pepper, finely diced 
1 bunch celery, thinly sliced 
4 cloves garlic, chopped 
4 tomatoes, grated  

Method

1. Heat oil over medium heat. 
2. Sauté onions for 10-12 minutes, stirring regularly, until onion turns translucent and slightly golden (not dark brown – if this happens, turn down heat slightly).
3. Add pepper and celery, and another glug of oil if needed, then sauté while stirring until softened, about 8-10 minutes. 
4. Stir in garlic and fry for 1 minute. 
5. Add tomato and cook until liquid is almost evaporated. 
6. Season and set aside to cool, if storing. 

Change it up:  

Make it Spanish: Add smoked paprika. 
Make it Mexican: Add ground coriander, cumin, paprika and chilli flakes. 
Make it French: Add red wine and omit the red pepper. 

Leek & mushroom sofrito 

Makes 2½ cups

Leeks, a part of the garlic and shallot family, add a buttery sweetness to this base. Perfect for Italian or French pairings. 

Ingredients

Glug of oil 
300g white button mushrooms, quartered
1 onion, chopped
1 bunch (4 large) leeks 
3 sprigs thyme 
3 sprigs rosemary 
2 cloves garlic, chopped 
Salt and milled pepper 

Method

1. Heat oil over medium-high heat in a large pot or pan. 
2. Fry mushrooms for about 5 minutes until golden. Remove and set aside. 
3. Add more oil, lower heat and sauté onions for 8 minutes until onion turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly).
4. Add leeks and herbs then fry for another 10-12 minutes until leeks start to fall apart, softening completely.
5. Stir in garlic and fry for about 1-2 minutes. 
6. Return mushrooms to pan, season and set aside to cool, if storing. 

Change it up: 

Make it spicier: Add chilli oil when adding garlic. 
Make it more affordable: Omit the mushrooms and add beef stock or a teaspoon. 

Curry spiced sofrito 

Makes about 1 cup

This fragrant sofrito pairs well with beans and legumes, chicken, beef or fish. 

Ingredients

Glug of oil 
2 large onions, chopped 
4 sticks celery, finely sliced (optional) 
5-6 cloves garlic, finely chopped or grated 
1-3 chillies, chopped (or pierce and add whole for a milder heat) 
2cm turmeric, grated 
4cm ginger, grated 
2 sprigs curry leaves 
2 Tbsp mild or strong curry powder 
1 tsp cumin seeds, lightly crushed
1 Tbsp ground coriander
1 cardamom pod, crushed (optional)
Pinch of cinnamon 

Method

1. Heat oil over medium heat. 
2. Sauté onions for 10-12 minutes until they turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly). 
3. Add celery, if using, and sauté for another 5 minutes until softened. 
4. Stir in remaining ingredients, adding a bit of oil if starting to catch, and fry for 2-3 minutes. 
5. Season and set aside to cool, if storing. 

Change it up:  

Make it Thai: Add lemongrass to your sofrito and coconut milk to your dish. 
Make it African: Swap the chilli for harissa paste and omit the curry powder. 
 

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons

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Think veggie soups are bland? Think again. These meat-free marvels are packed with bold flavours and hearty ingredients. And it’s the perfect spoil for a cold winter day. 

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 
2½-3 cups chicken or vegetable stock 
Handful fresh basil + extra for serving 
Squeeze lemon juice   

For the cheesy toasties  

¼ 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 for 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 6 cloves of 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 toastie and serve with hot soup, garnished with basil.

Recipe & styling: Gail Damon
Photographs: Zhann Solomons 

Asian miso and green veg soup with noodles 

Serves 4  

Ingredients 

1 Tbsp oil
½ onion, finely chopped
1 clove garlic, chopped
1 Tbsp grated ginger
1½ Tbsp miso paste
1 Tbsp soy sauce
5 cups chicken stock
1 cup chopped broccoli
2 cups brown mushrooms, sliced
1 cup mung bean sprouts
1 cup Swiss chard, torn  

To serve 

½ cup fresh coriander
¼ cup spring onion, chopped
1 tsp chilli flakes
150g rice noodles 

Method  

1. Heat oil in a pot over medium heat. Add onion and fry for 5 minutes or until soft. Add garlic and ginger and fry for 1 minute.
2. Dissolve miso paste in soy sauce and chicken stock, then add to the pot. Bring to the boil, then reduce heat and simmer for 10 minutes.
3. Add the broccoli and mushrooms and simmer for a further 10 minutes, until broccoli is tender.
4. Remove from the heat and stir in the sprouts and Swiss chard.
5. Cook noodles according to packet instructions. Drain and divide between bowls.
6. Pour broth over the noodles and top with coriander, spring onion and chilli flakes.

Top tip: Miso paste is a traditional Japanese seasoning made from soy beans. If you can’t find it in your local shop, it’s easily available at most Asian stores. 

Recipes & styling: Kate Turner
Photography: Samantha Pinto 

Beetroot and ginger soup 

Serves 4 

Ingredients 

For the soup 

2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large carrot, chopped
7 medium beetroots, peeled
4 tsp ginger, peeled and grated
4½ cups vegetable stock
¾ tin coconut cream
Salt and pepper
3 Tbsp oil 

To serve 

¼ tin coconut cream
½ cup parsley  

Method  

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large pot, heat the oil over medium heat. Add the onion, garlic and carrot, and fry until the onions are cooked through.
3. Chop the beetroot into small pieces and add them to the pot along with the ginger. Fry for an additional 5 minutes.
4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 35 minutes until the beetroot is tender.
5. Using a hand blender, blend the soup until smooth. Slowly pour in the coconut cream and blend again. 
6. To make the croutons, coat the bread in olive oil. Place on the baking tray and bake for 10 minutes. Toss halfway through.
7. To serve, spoon soup into bowls, drizzle with remaining coconut cream and top with parsley and croutons.

Quick tip: If you prefer a thicker, more creamy soup, reduce the amount of vegetable stock to 3 cups. 

Recipes & styling: Kate Turner
Photography: Andreas Eiselen 

Red lentil soup with buttered carrots and sunflower seeds 

Serves 6  

Ingredients 

½ garlic bulb, skin on
2 Tbsp olive oil
8 carrots, peeled and sliced
2 Tbsp butter, softened
30g thyme
Salt and black pepper
2 shallots, peeled and chopped
1 lemon, zest and juice
2 Tbsp peeled and grated ginger
2 Tbsp peeled and grated turmeric
½ tsp smoked chilli flakes
1L vegetable stock
2 cups red lentils, rinsed
2 cups coconut cream
Toasted sunflower seeds, to garnish
Micro rocket, to garnish 

Method 

1. Preheat oven to 180°C.
2. Drizzle the garlic with 1 Tbsp oil and wrap in foil. Toss carrots with 1 Tbsp butter, thyme, salt and pepper. Place the garlic and carrots in a roasting tin and roast for 30 minutes.
3. Heat remaining oil and butter in a large pot. Fry the shallots for 5 minutes.
4. Add the lemon zest, ginger, turmeric and chilli. Cook, stirring, until fragrant. Add the stock and lentils, and stir well.
5. Unwrap the roast garlic and squeeze it out of its skin. Add it to the pot, along with half the carrots. Bring to the boil, then reduce to a simmer and cook for 10 minutes.
6. Add lemon juice and coconut cream. Blend soup until smooth.
7. Serve your red lentil soup topped with remaining roasted carrots, sunflower seeds and micro rocket.

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

The post Meat-free soups that are anything but boring appeared first on MyKitchen.

Inspired by the French upside down Tarte Tartin, these flaky tomato tartlets are the perfect partner to a Camembert fondue.  

Tomato tartlets with Camembert fondue  

Ingredients 

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, halved
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert Basil, for serving  

Method 

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté onions for 10-12 minutes until caramelised. Add garlic, cook 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm thick. Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry discs and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

 Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

Also read: Maple bacon beef burgers with Camembert

The post Tomato tartlets with Camembert fondue appeared first on MyKitchen.

Cook-in sauces are a cost-effective way to efficiently whip up a low-effort meal. For MK’s Test Kitchen, we’ve put large brands to the test.

In the ring

The team tasted two brands from the following sauces to find out which one came out on top:

Sweet & sour sauce

Royco Sweet and Sour cook-in sauce, 415g (R53)
vs
DENNY Sweet and Sour cook-in sauce, 415g (R53)

Tasting team:

“Denny won it for me! It provided both a sweet and sour taste, and was beautifully balanced.” – Oreneile Modise (Food Intern)

“I’m not one to stand in the kitchen for hours – I’d rather buy a sauce and have it taste like I made it! Denny’s sweet and sour sauce really appeals to me. Its silky texture and tangy flavour coats my tongue in such a filling way -a definite winner in my eyes!” – Geraldine Amoko (Senior Copy Editor)

“I enjoyed both sweet and sour sauce brands, but if I had to choose – I would go for Denny.” – Anelitha Hiti (Lifestyle Intern)

Final thoughts:

DENNY grabbed the win here, as it came across as the most exciting and well rounded sauce overall.

Mushroom sauce

Knorr Creamy Instant Mushroom Sauce, 38g (R19)
vs
Lancewood Mushroom Sauce, 250ml (R40)

Tasting team:

“When it comes to the mushroom sauce, Lancewood wins hands down. The sauce tastes like mushrooms because it contains mushrooms, and you get the full herby flavour. Knorr was just not up to scratch.” – Christi Nortier (Lifestyle Editor)

“Lancewood wins the category. It’s tough to compare the two because Knorr is a dry mixture and is thus more muted and artificial. Lancewood is able to get the fresh, homemade taste across as those tubs have a much shorter shelf life.” – Gail Damon (Food Contributor)

Final thoughts:

The team’s reactions were passionate about this one! Knorr wins on affordability and shelf life, but Lancewood’s fresh offering just pushed it to the side. To make a fresh mushroom sauce from scratch would cost more, so Lancewood is the winner!

Tomato-based sauce

Monteverde Passata Crushed Tomatoes, 400g (R37)
vs
Ina Paarman Tomato & Basil Pasta Sauce, 400g (R73)

Tasting team:

“The Monteverde passata was too acidic when compared to Ina Paarman, which was well balanced, light and fresh.” – Christi Nortier (Lifestyle Editor)

“One of my favourites from the day was Ina Paarman. It was delectable, rich and full of flavour.” – Anelitha Hiti (Lifestyle Intern)

Final thoughts:

Monteverde is significantly more affordable and forms a base for a sauce that needs a few more bits and a simmer to soften its sharp tomatoes. Ina Paarman’s sauce secures the win because it’s ready to heat and eat, saving you time while also delivering on flavour.

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