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.

This shake-it-together dough lies somewhere between bread and pastry, with a somewhat flaky texture. Use this about any toppings you have handy. 

No-knead pizza tray bake

Serves 2

Ingredients

For the dough  

2 cups (300g) self-raising flour
1 tsp (5ml) fine salt 
⅔ cup (160ml) boiling water 
⅓ cup (80ml) canola oil   

50g tomato paste 
3 Tbsp tomato sauce
⅔ cup canned chopped tomatoes and onion
6 thyme sprigs, leaves picked
2 rosemary sprigs, leaves picked 
100g mozzarella, grated
10 slices salami or Pepperoni Basil, for serving (optional)

Method 

1. Preheat oven to 200°C. Spray a 3cm deep oven tray, of about 25x40cm, with non-stick spray. 
2. For the dough, combine ingredients in a plastic food container and seal with a tight-fitting lid (see cook’s tip on page 55). Shake until dough comes together. 
3. Turn out dough into prepared tray and spread out using your fingers, covering the entire base of your pan.
4. Spread tomato paste and tomato sauce over base. 
5. Blitz chopped tomatoes and onion until smooth using a stick blender. Spread onto the base and sprinkle with herbs. Season. 
6. Top with cheese and salami or pepperoni. 
7. Bake at 200°C for 25-30 minutes, until cheese is bubbling and base is golden.
8. Slice into squares. Use a spatula to dish up and serve.

Cook’s tip
Use a container that won’t open while shaking the hot contents. We always use a container with flap locks.

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post No-knead pizza tray bake  appeared first on MyKitchen.

Divide traybake into quarters and put a different topping on each, keeping the whole family happy.  

Meaty traybake pizza

Serves 4 

Ingredients

500g store-bought bread dough
3 Tbsp tomato sauce
2 tsp dried mixed herbs
Glug oil 500g beef, pork or chicken mince
3 cloves garlic, chopped
1 Tbsp paprika
Salt and milled pepper
1 block (300g) Cheddar or mozzarella, grated
Fresh herbs, for serving  

Method

1. Preheat oven to 180°C.
2. Roll dough out on a lightly floured surface to about 5mm thick. Shape into a rectangle to fit a deep baking dish.
3. Combine tomato sauce, dried herbs and a glug of oil. Spread mixture over the dough, making sure to leave a 2cm border clean.
4. Bake pizza base for about 15 minutes.
5. Meanwhile, heat oil in a large pan and brown mince for about 6-8 minutes.
6. Stir in garlic and paprika and cook for another 5 minutes, adding more oil if necessary. Season well.
7. Top par-baked pizza base with mince mixture.
8. Sprinkle with cheese and bake for another 12-15 minutes or until dough is cooked and cheese is bubbling.
9. Serve while hot, scattered with fresh herbs. 

Recipes & styling: Chad January
Photographs: Zhann Solomons 

Also read: Avocado, biltong and feta pizza cones

The post Meaty traybake pizza   appeared first on MyKitchen.

This slider is easy to make, requires little prep time and tastes great even at room temperature when you’re scheduled for loadshedding

Pulled chicken slider traybake with Asian slaw and quick pickled apple 

Serves 6 • Total Time 30 Min  

Ingredients

18 seeded cocktail burger buns 
1 cup grated Gouda 
1 rotisserie chicken, shredded 
Handful roasted and salted peanuts (optional), crushed   

FOR THE SLAW  

1 Tbsp sriracha 
½ cup mayonnaise 
1 tsp apple cider vinegar 
Pinch smoked paprika 
Pinch chilli flakes 
2 tsp garlic and ginger paste 
2 tsp honey 
1 Tbsp soy sauce 
150g sliced red and white cabbage 
2 peeled carrots, julienned 
1 spring onion, sliced
Handful fresh coriander   

FOR THE PICKLED APPLE  

1–2 Granny Smith apples, cut into matchsticks 
3 Tbsp apple cider vinegar 
1 tsp mustard seeds or sesame seeds 

Method

1. Preheat oven to 180°C. 
2. Halve buns and place bottoms onto a baking tray. 
3. Sprinkle with Gouda, to cover. Bake for about 10 minutes, or until cheese is melted and bubbly. 
4. Place slaw ingredients in a bowl and toss to combine. Season. 
5. For the pickled apple, combine apples, apple cider vinegar and mustard seeds or sesame seeds. Season and set aside for 10–15 minutes. 
6. Top the cheesy buns with shredded chicken, slaw and pickled apple. 
7. Sprinkle with crushed peanuts, if using, top with remaining bun halves, and serve. 

The post Pulled Chicken Slider Traybake with Asian Slaw appeared first on MyKitchen.